Aunt Bee's Recipes

Mix ingredients together, put in casserole dish. Crumble 1 1/2 plastic package of cracker. Melt 3/4 cup butter. Pour melted butter over crumbled crackers, making sure to spread eveny. Sprinkle with poppyseeds. Cook in oven for 1 hour or until chicken is no longer pink.

Classic Fried Catfish

3/4 cup yellow cornmeal 1/4 cup all purpose flour 2 tsps. salt 1 tsps. cayenne pepper 1/4 tsp. garlic powder 4 catfish filets Vegetable Oil

Combine cornmeal, flour, salt, cayenne pepper, and garlic powder. Coat catfish filets with mixture, shaking off excess. Fill deep pot or 12" skillet half full with vegetable oil. Heat to 350°. Add catfish in single layer, and fry until golden brown, about 5-6 minutes depending on size. Remove and drain on paper towels.

Cat Fish Parmesan

1 cup fine dry bread crumbs 1/3 cup grated parmesan cheese 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon paprika 2 tablespoons chopped fresh parsley optional 1/2 teaspoon chopped fresh oregano optional 6 8 ounce Catfish fillets 1/2 cup butter or margarine melted

Stir together first five ingredients and if desired parsley and oregano. Dip catfish in butter and dredge in bread crumb mixture. Place on a parchment lined baking sheet. Bake at 375° for 25 minutes or until fish flakes with a fork. Serves 4 to 6.

Heavenly Hushpuppies

1 cup plain cornmeal (not cornmeal mix) 1/2 cup all purpose flour 1 tsp. baking powder 1 tsp. salt 1 tsp. sugar 1/2 cup chopped onions 1 can cream style corn (16oz) Milk, if needed

Mix dry ingredients. Add onion and corn. Mix well. If more liquid is needed to make desired consistency, add a little milk. Drop heaping teaspoons into deep hot fat. Fry til golden brown. Yields 10-12.

Southern Style Chicken and Greens

1 tsp. salt 1 tsp. paprika 1/2 tsp black pepper 3 1/2 lbs chicken parts 4 thick slices smoked bacon 1 cup uncooked rice 1 can (14 1/2 oz) stewed tomatoes, undrained 1 1/4 cups chicken broth 2 cups packed coarsely chopped fresh collard or mustard greens or kale (3-4oz) Tomato wedges and fresh parsley (optional)

Preheat oven to 350°. Combine salt, paprika and pepper in small bowl. Sprinkle meaty side of chicken pieces with salt mixture; set aside. Place bacon in ovenproof Dutch oven; cook over medium heat until crisp. Drain on paper towels. Reserve bacon fat. Heat bacon fat over medium high heat until hot. Arrange chicken in single layer in Dutch oven and cook for 3 minutes per side or until browned. Transfer to clean plate; set aside. Repeat with remaining pieces. Reserve 1 Tbsp. bacon fat in Dutch oven; discard remaining bacon fat. Add rice to Dutch oven; cook and stir for 1 minute. Add tomatoes with juice, broth, collard greens and half of bacon; bring to a boil over high heat. Remove from heat; arrange chicken over rice mixture. Bake, covered, for about 40 minutes or until chicken is no longer pink in the centers, juices run clear and most of the liquid is absorbed. Let stand 5 minutes before serving. Transfer to serving platter; sprinkle with remaining bacon.

Chicken Pot Pie

1/3 cup Butter 1/3 cup Bisquick® Baking Mix 1/3 cup chopped yellow onion 1/2 tsp salt 1/8 tsp black pepper 1 1/2 cup water 1/2 cup milk 1 1/2 tsp chicken bouillon 2 cups cooked cut-up chicken 2 cups frozen vegetables (preferably mixed)

Topping: 1 cup Bisquick®, 1/2 cup milk, 1 egg

Heat oven to 400°. Melt the butter in a saucepan, mix in 1/3c. Bisquick®, onion, salt and pepper. Cook over medium heat, stirring until bubbly. Remove from heat, stir in water, 1/2c. Milk and bouillon. Return to burner. Heat to boiling, stirring constantly; boil and stir for 1 minute. Stir in chicken and vegetables, heat through. Put in pie plate or 2 quart casserole dish. Mix the topping ingredients and spread on top. Bake for 30 minutes. Serves 4 healthy portions.

Chicken with Basil & Tomatoes

8 chicken breasts or chicken pieces Olive oil Salt and pepper 2 cloves garlic, slivered 16 or so basil leaves, torn 1 onion, sliced thin Chopped tomatoes, canned or fresh

Pull the skin off of the chicken, but leave the chicken on the bone. Place in a large baking dish. Rub a little olive oil on it so the seasonings will stick. Salt and pepper it, freshly ground pepper is best. Sprinkle on the slivered garlic and lay on the basil leaves. Put the onion slices on top and then cover it all up with the tomatoes. Drizzle a little more olive oil over it. Cover with foil and bake it at 375° for a good 45 minutes, then remove foil and turn up the heat some and let the onions crisp up a little, and the liquid cook down. This goes really well with rice and green vegetables.

Chicken Good and Easy

4 Skinless and Boneless Chicken Breast 1 Can Cream of Mushroom Soup 4 Tablesoons butter or margerine 1 can french fried onions 1/2 teaspoon garlic powder

Place chicken breasts in a baking dish. Top each chicken breast with garlic powder, 1 tablespoon butter or margarine, 1 dollop of cream of mushroom soup and top with can of french fried onions. If you want to you can save some of the onions back and put on top of the chicken during the last 5 minutes of baking. This will make the chicken a little crunchy. Bake at 350° for 1 hour.

Old Fashioned Lemon Pie

Rind of 2 Lemons and 1 orange finely grated (make sure you don't get the white part-bitter!) 5 Heaping Tbsp. flour 1 C. sugar 1 C. water 1/2 tsp. salt 3 egg yolks (reserve whites) 1/2 C. sugar 1 C. water Juice of two lemons and one orange.

First, put yolks in a small bowl combined with the 1/2 c. sugar and 1 c. water. Set aside along with the juice. Now, in a medium saucepan (double boiler is best, though) combine the rind and flour. Mix thoroughly, then add the cup of sugar, cup of water and salt. Now mix really well. Cook over medium-high heat until hot and a little thin. Next add the egg yolk/water mixture. Stir in well and cook until really thick. Then add the juice. Cook until thick and shiny and almost glassy (won't be clear because of the flour). For a little extra kick, add a tablespoon of bottled lemon juice if desired. Immediatley poor into baked, cooled pie crust. From the egg whites, make a marangue, top on the cooled pie, sealing the edges.

Sweet Potato Corn Muffins

4 T (1/2 stick) unsalted butter, melted 3/4 cup mashed baked sweet potato 2 c buttermilk at room temp 1 egg 1-3/4 c stone-ground cornmeal (I guess this makes it better?) 1 t baking powder 1 t baking soda 1 t salt

Brush the insides of 12 (2-1/2 in) muffin cups with a little of the melted butter, place in a cold oven and preheat to 425°. While the oven is preheating, mix the sweet potato well into the buttermilk, then add the egg and mix well. Add cornmeal and mix well again. When the oven is preheated, quickly mix in the baking powder, soda and salt, then stir in the melted butter. Pour batter into the muffin tin, dividing equally into 12 cups. Bake for 15 minutes or until tops begin to brown.

Looking for more Andy Griffith? This Week's Highlights