From the Author of the I Didn’t Know That Series Comes Southern to the Core: An Evins’ Family Cookbook

A classic gathering of Southern recipes, with a blend of Evins’ family favorites, Southern to the Core is sure to bring a dash of charm to your next sit-down meal or family reunion. Start with the best the South has to offer, then fold in a mixture of homespun recipes... Pepper this with fascinating stories behind the curious things we say, and before you know it, you’ll be Talking Turkey. . . Living High on the Hog all while you’re Cookin’ Up a Storm!

Southern to the CoreAn Evins’ Family CookbookFormat: Hard/Cloth Cover ISBN: 9780963547453

UPC: 617258000715SRP: $26.99Pub Date: 10/15/09 Trim Size: 9”x 9”

Page Count: 256 Carton Qty: 12Distribution Rights: Worldwide Translation Rights: AllBISAC Category: Cooking

Karlen Evins is the niece of Cracker Barrel founder Dan Evins, and author of the I Didn’t Know That series of books, columns, and radio features.

Includes those reunion favorites like: - Country Ham Balls - Charlene’s Saltine Cracker Salad - Mema’s Turkey Almond Casserole - Crunchy Chicken Casserole - Nana’s Nana Puddin’

While sharing breakfast hits like: - Cornmeal Honey Waffles - Dentists’ Dream French Toast - Southern Sweet Potato Biscuits - Tennessee Country Ham -- and Cracker Barrel’s own Hash Brown Casserole*

All the while, learn the origins behind such expressions as:Chewing the Fat, Wild Goose Chase, In a Pretty Pickle, Gone to PotHigh on the Hog, Cold Shoulder, Sellin’ Like Hotcakes, Rule the Roost,Put a Lid on It, Salad Days, Apple Pie Order and many, many more! (Guaranteed to make you the hit of your next social gathering!)

(*Straight from the Cracker Barrel menu! Yep. We’re lettin’ the cat out of the bag~)

For more information, check us out at www.karlenevins.com.

Skillet-Fried Country Ham

Ingredients country ham (sliced) 1 skillet

DIRECTIONS

Any kind of ham, whether raw, baked or boiled can be skillet fried. Just cut your ham in ¼-inch-thick slices. Heat 1 tablespoon of bacon drippings or butter in a heavy skil-let until sizzling hot. Place the ham slices in your skillet. Cook quickly, until the fat on the edge is browned, turning from time to time to cook evenly. Your ham is done when the fat is clear. Serve on a hot platter. Delicious on biscuits or served hot as a sandwich. (Of course, your yield will be determined by the number of slices you have!)

Redeye Gravy

INGREDIENTSreserved ham drippings (from your skillet-fried country ham)½ cup coffee3 tablespoons brown sugar 2 cups water

DIRECTIONS

Combine leftover drippings from your ham with coffee, brown sugar and water in a hot skillet. Bring to a boil. Serve over ham, biscuits or grits. Yield : 8 servings

25

Bringing Home the Bacon

Jimmy’s Corn Sticks

INGREDIENTS1 cup self-rising cornmeal1 cup buttermilk1 egg3 tablespoon bacon drippings

DIRECTIONS

Grease your cast-iron corn stick pan and place it in the oven. Preheat your oven to 450°. Mix the cornmeal, buttermilk, egg and bacon drippings in a large bowl until just mixed. Spoon the mixture into the hot corn stick pan. Bake for 20 minutes or until golden brown.

Hoecakes/Johnnycakes

INGREDIENTS1 egg1¼ cups buttermilk (sweet milk works fine)1 cup self-rising cornmeal

DIRECTIONS

In a large bowl beat one egg into your buttermilk. Mix in cornmeal. Cook in a hot greased skillet or electric griddle.

Your yield will vary depending on how you pour your batter. These recipes serve 8-10

54

Johnnycakes

Ritzy Broccoli Casserole

INGREDIENTS2 cups frozen chopped broccoli1 cup crushed Ritz crackers, divided1 (10-ounce) can cream of mushroom soup1 cup shredded sharp Cheddar cheese2 eggs, beaten¾ cup mayonnaise Salt and pepper to tasteButter

DIRECTIONS

Preheat your oven to 350°. Cook the broccoli as directed on the package for 5 min-utes; drain. In a large bowl, mix together the broccoli, ½ cup of the cracker crumbs, soup, cheese, eggs, mayonnaise, salt and pepper. Spoon into a 2-quart casserole dish. Sprinkle the remaining ½ cup of cracker crumbs on top. Dot with the butter. Bake for 30 minutes. Yield: 10 servings

145

Ritzy