The Isom Family. Just email me your phone number or the address to mail your Pampered Chef cookbook to email@example.com Thank you to everyone for your comments, and congratulations to the Isom Family.
This is Lydia Elizabeth, our new little granddaughter, Steph and Todd's third baby. She is a doll, as you can tell, and so precious just like our other three grandbabies. And yes they are called "grands" for a reason! Lydia is one week old now. Hannah and Caleb are thrilled to have their little sister at home and love her so much already. And oh how they want to "love on" her! Thank you for praying for them. Steph and Lydia are doing great.
***UPDATE*** We will do drawing on Sunday, (8/23) for cookbook.
One of our favorite childhood recipes was our Mama's homemade biscuits with tomato gravy. It was a warm and delicious way to start our Sunday mornings before heading out to Church. So, we thought we would share the love with you and get you to share some back. Even if you don't have a recipe, just share something that brings back a special memory for you. It doesn't even have to be food - that's just what makes us smile! We will draw a name from the comments to receive this cookbook from Pampered Chef. Sorry the picture is so small, but it really is a good cookbook.
Here's our recipes. Homemade buttermilk biscuits:
2 cups self-rising flour 1/4 cup Crisco shortening 3/4 cup buttermilk (give or take a little)
Heat oven to 450. In large bowl, cut shortening into flour until mixture resembles course crumbs. With a fork, stir in enough buttermilk to form a soft dough or until dough pulls away from sides of bowl (do not over mix). On lightly floured surface, knead just until smooth. Pull apart dough a handful at a time and pat into biscuit shape, then place in greased iron skillet and bake 10 to 12 minutes or until golden brown.
Fry enough bacon to make about 3 T of oil, (or you can use vegetable oil if you don't have bacon). Mix enough flour into the oil to make it the consistency of paste. Mix together and brown flour. Add enough milk to thin flour mixture, then add 1 can of whole tomatoes with juice. After tomatoes are in pan, cut them with the spoon to release juice. Mix and cook on low. If too thick, add a little water.