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The Iron Skillet CastIronCookware.com COOKBOOKS & RECIPES Barbecue Sauce Biscuits Bread and Butter Pickles Tender Brown Rice Cast Iron Cookbooks Catfish Fry Batter Cheese Grits Chicken and Dumplin's Cornbread Corn Pone Country Cookbooks Fried Green Tomatoes Fried Country Ham Hushpuppies Meat Loaf Potato Biscuits Red Eye Gravy Sawmill Gravy Southern Fried Chicken Barbecue Sauce 3 cups tomato sauce 4 tsp. celery seed 1 chopped onion 2 tsp. sugar 6 tbsp. vinegar Garlic salt & hot sauce Mix and simmer ingredients 20 min. Add garlic salt and tabasco to taste. Add water to thin for marinade. Biscuits (Cooked in a Dutch Oven) 4 cups flour 1 tsp. salt 2 tbsp. baking powder 1/2 cup shortening 1-1/2 cup milk or water Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount and place in greased Dutch oven and bake 15-20 minutes on hot coals. Bread and Butter Pickles 12 large cucumbers 6 small onions 1/2 quart vinegar 1 cup sugar 1/4 cup salt 1 tbs. each of celery seed, ginger root, and mustard seed Slice pickles and onions and add salt. Let stand for one hour. Add the balance of ingredients and boil for 5 minutes. Can and seal while hot. Tender Brown Rice Add 1 cup of brown rice to 2-1/4 cups of water and 1 teaspoon of butter and bring to a boil. Reduce heat to low and let simmer for twenty minututes then fluff with a fork and serve. For just the right utensil click here: 2 qt. serving pot. Cast Iron Cookbooks Two Bestsellers from Lodge A large skillet full (250 recipes) of traditonal southern Lodge cast iron cookware recipes. A great collection of skillet and kitchen Dutch oven recipes. A Skillet Full Cookbook $14.95 CBSF 250 Recipes. $20.00 msr - Save over $5.00 A great collection of Dutch oven recipes, complete with instructions for Outdoor Cooking with camp style Dutch ovens and charcoal. All of the recipes can also be prepared in a kitchen Dutch oven at 325 degrees. A Field Guide to Dutch Oven Cooking $11.95 CBIDOS .2 lbs. $15.00 msr - Save over $3.00 Catfish Fry 1 egg 1-1/2 tsp. salt 1-1/2 cups of milk 1/2 tsp. cayenne pepper 2 cups of cornmeal 1/4 tsp. black pepper Mix egg and milk well in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown. For just the right utensil click here: 5 qt. chicken fryer. Cheese Grits 1/2 cup 4 eggs 2 tbsp. milk 1 cup grated cheese Add grits and salt to 1-1/2 cups boiling water, cover and cook over low heat for 20 minutes. Beat eggs with milk and add cheese, add to grits and stir over low heat until eggs are cooked and cheese melted. Serves 2-4. Chicken and Dumplin's 2 cups flour 3 tbsp. baking powder 1 cup whole milk 2 tsp. lard or Crisco 1 egg beaten 1 tsp. salt 1 chicken Boil a quartered chicken until the bones can be removed easily. Mix up dumplin' dough ingredients and spoon into boiling chicken pot liquor. Cover pot and shift to cooler eye. Let cool 20 min. and serve. Cookbooks Ol' Timey Cookbooks Country and Southern Cookbooks Ol' timey favorites like cornbread stuffing, fried green tomatoes, and Southern fried chicken, contributed by cooks from the Carolinas, Virginia, Tennessee, and Kentucky. Both Cookbooks (including shipping) $9.99 Cornbread 2 cups self-rising cornmeal 1 egg 2 cups buttermilk 1/4 cup shortening Melt shortening in 10 1/4 skillet while preheating oven. Mix milk and egg with self rising stone ground corn meal. Pour melted shortening into batter and then batter into hot greased cast iron skillet and bake at 400º until browned. Corn Pone 3 cups cornmeal 3 tbsp. lard 2-3 cups boiling water 3 tsp. salt Melt fat in 9" baking pan to coat. Pour remaining fat into other ingredients and mix. Bake at 350º F about 50 min. or until golden brown. Country Ham There are many ways to bake or fry country salt-cured ham. Fry it up straight in its own fat or add a little grease, or a little water. What we like to do is fry up Clifty Farm center slices in a half and half mixture of water and 7Up in a Lodge 12" skillet, turning often, and leaving the drippings for red eye gravy. Fried Green Tomatoes 4 green tomatoes, sliced Salt, pepper, or cayenne 1 cup flour 1/2 cup cornmeal Salt and pepper 1/4" tomato slices. Coat both sides of your tomato in flour/cornmeal mixture and saute over medium heat in a cast iron skillet til brown. Hushpuppies 1 cup self-rising flour 1 egg beaten 1 cup self-rising cornmeal 1/2 cup chopped green onion 1 cup buttermilk 1 teaspoon sugar 1/2 teaspoon salt (optional) Combine dry ingredients. Add egg, onions, and 1/2 cup buttermilk to flour/cornmeal mixture. Gradually add remainig buttermilk until batter is well mixed, but not runny. Drop spoonfuls of batter into a Lodge fry kettle and fry until golden brown. Drain on paper towels. Meat Loaf 1-1/2 lbs. of ground beef 1 egg 1 cup bread crumbs 8 oz. tomato paste 1 small onion 1/3 cup milk 1 tsp. salt 1/4 tsp. pepper Mix beef, 1/2 of tomato sauce, and the remaining ingredients thoroughly. Top with remaining tomato sauce (and brown sugar, if desired) and bake at 350º for 75 minutes. Potato Biscuits 1 cup mashed potatoes 2 tbsp. butter 2 cups flour 1 tbsp. honey 1 cup buttermilk 1/2 tsp. baking soda 2 tsp. baking powder 1 tbsp. brown sugar Mix ingredients and roll out on wax paper. Cut biscuits and bake at 400º F about 10 min. Red Eye Gravy Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country cured fried ham slices, biscuits, and honey. Sawmill Gravy Ham, sausage, or bacon grease Salt and pepper 3 tbsp. flour Water Milk Add flour to the grease in hot pan to brown. Thin the mixture with a little water and add milk, salt and pepper. Stir until thick. Add crumbled fried sausage for a real treat. Serve over home made biscuits. Southern Fried Chicken 1 chicken 1 cup flour 1 egg 1/2 cup milk 2 tsp. garlic powder 1 tsp. paprika 1 tsp. black pepper 1 tsp salt Billie Hill, long time employee and senior consultant for Lodge Manufacturing, recently shared her secret for perfect southern fried chicken with us: Prepare one frying chicken. Prepare flour mixture by mixing dry ingredients. Prepare milk and egg mixture, and add 1 tablespoon of flour to the mixture. Dip chicken in egg mixture, then in flour mixture, repeat, and shake well. Fry in hot grease, with chicken pieces half covered in Crisco, and well spaced, until brown, and turn. Cover with lid for 7-8 minutes on low heat. Drain on paper towels. For just the right utensil click here: 5 qt. chicken fryer. Bakeware | Dutch Ovens | Griddles & Grills | Lids & Accessories Outdoor Cooking | Outdoor Gear | Recipes, Cookbooks | Skillets, Woks | Ordering Information