Effie’s Switch House French Dressing

Aunt Effie’s Switch-House Salad Dressing (Miss Effie’s Dressing)

My Aunt Effie ran an after-hours place called The Switch, so named because it was beside the “switch” for the railroad tracks. It was a popular spot for night owls, tobacco buyers and peanut graders who were in town during the harvest season.

The Switch After Hours Steak House phoyo

The Switch After-Hours Steak House was a Jumping Place in its Day

Teeney cooked the best steaks on a cast iron wood-burning stove. Yes, all the food was cooked on a wood-burning stove. The menu was T-bone steak, baked potato and tossed salad with Effie’s famous dressing. Aunt Effie told me it was her recipe — we will never know. I do know it was good.

Sweet tart salad dressing photo

Effie’s Sweet Tart Salad Dressing is Perfect for Mixed Green Salads

Click to get Recipe for Effie’s Dressing

Best Banana Bread has a Secret Ingredient

It seems all banana breads taste the same. Well, not this banana bread.

Banana Bread has a Secret Ingredient

Author: Chloe Tuttle

Ingredients

  • • 1 large egg
  • • 1/4 cup corn oil
  • • ¾ cups sugar
  • • 1 teaspoon vanilla
  • • 1/4 cup milk
  • • 1/2 cup mashed over-ripe banana 1 VERY RIPE banana
  • • 1 cup self-rising flour
  • • 1 dash salt
  • • 1/2 cup walnuts chopped
  • • 1/3 - 1/2 cup fresh blueberries

Instructions

  • Preheat oven to 350 degrees. Spray 2 mini loaf pans with cooking spray with flour like Baker's Joy.
  • Whisk the egg in a medium-sized mixing bowl. Add the sugar, corn oil, vanilla, milk and stir. Stir in the mashed bananas.
  • Stir the flour into the banana mixture. Add chopped nuts.
  • In a small bowl mix the Tablespoon of flour and the blueberries until berries are coated with flour. This will keep berries from "bleeding" in the bread. Gently stir the blueberries into the bread mixture.
  • Fill loaf pans about 1/2 to 3/4 full; don't be tempted to overfill, the loaves will be ugly.
  • Bake at 350 degrees for 35-45 minutes or until a skewer or straw inserted into the center of the loaf comes out clean. Cool on rack and serve with butter or cream cheese.
  • Yield: 2 small loaves

Banana Bread Recipe has a Secret Ingredient that is a favorite of guests at Big Mill Bed and Breakfast

This Banana Bread is the Best Ever!

click to get the recipe for this Best Banana Bread

Hearty Beef Vegetable Soup – the BEST Ever!

This Hearty Beef Vegetable Soup-Stew is the best soup I have ever had. It is not cheap, about $30 to make or $3.75 a bowl – but it’s a meal and worth every penny. I am not a meat eater but this could persuade me.

Hearty Beef Vegetable Soup – the BEST Ever!

Prep Time45 mins
Cook Time1 hr 30 mins
Servings: 8 -9 servings
Author: Chloe Tuttle

Ingredients

  • • 2-3 Tablespoons lard
  • • 2-3 pounds bone-in chuck roast
  • • 1 lb. oxtails
  • • 2 large cans whole tomatoes 28 oz. This is really good if you have home-canned tomatoes.
  • • 1 can beef broth 14.5 oz.
  • • 1 teaspoon dried thyme
  • • 2 bay leaves
  • • 2 Tablespoons dried parsley or a hand full of fresh parsley
  • • Salt and pepper to taste
  • • 1 large clove garlic mashed
  • • 6 large carrots peeled and cut into large chunks
  • • 4 medium potatoes washed and cut into chunks with skins left on
  • • 3-4 ears fresh corn cut off the cob
  • • 1 large onion diced
  • • 2 stalks celery cut into small pieces
  • • Package of small frozen Lima beans (12 or 16 oz.)

Instructions


  • Melt lard in large stew pot. Add the roast and seer until it starts to brown, about 4-5 minutes. Add the oxtails and seer also. Remove meat from pot to cool for a few minutes.

  • Add canned tomatoes, broth, thyme, bay leaves, parsley, salt, pepper and garlic to the pot. Cut tomatoes into chunks with scissors or knife.

  • Cook tomatoes, broth, thyme, bay leaves, parsley, salt, pepper and garlic (without the meat) on medium for at least 5 minutes or until the meat cools.

  • When the meat is cool, cut the roast meat into chunks. Add meat, bones and oxtails back to the pot and cook for 20 minutes on simmer.

  • Add the vegetables to the pot: carrots, potatoes corn, onion, celery and lima beans. Cook for 30 minutes or more or until all is tender.

  • Remove all bones. Cut the meat off the oxtails and discard bones. Add meat back to the pot.l

  • Serve with toasted rustic bread.
Beef Vegetable Soup photo by Chloe Tuttle

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Photo of Chloe's signature Big Mill Bed& Breakfast, Williamston, NC 27892

Best Corn Pudding Recipe Is EASY

This is the best Corn Pudding I have ever tasted – and it is made with canned corn. If your budget is tight, this is a great dish to make, especially for those “pot-luck” dinners. It also has an amusing history — a friend Mary Anne gave me the recipe and now everyone thinks it is mine!

Creamy Corn Pudding

This Luscious Corn Pudding is so good you won't believe it is made from canned corn.
Prep Time15 mins
Cook Time1 hr
Resting Time15 mins
Total Time1 hr 25 mins
Course: Side Dish
Cuisine: American, southern
Keyword: corn pudding recipe, southern food
Servings: 8
Author: Chloe Tuttle

Ingredients

  • 1 15- ounce or thereabouts can corn, drained
  • 1 14.5 can creamed corn or thereabouts
  • ¼ teaspoon pepper (Optional cayenne pepper)
  • ½ teaspoon salt
  • 1/4 cup butter (melted = 1/2 stick)
  • 6 Tablespoons sugar
  • 6 Tablespoons flour
  • 4 eggs
  • 2 cups milk

Instructions

  • Preheat oven to 350 degrees. Grease a 9x12x2 inch baking pan.
  • Mix the corn and creamed corn. Stir in the pepper, salt, melted butter, sugar and four
  • In another large mixing bowl, whisk the 4 eggs. Add milk. Add the corn mixture and stir.
  • Pour into baking dish and fill almost full.
  • Bake at least an hour and often longer until the corn pudding does not "jiggle." You can insert a spoon or knife into the center part to see if it is runny. If it is, then it needs to cook longer. Sometimes it takes 1 1/2 hours to set and be done.

Notes

This recipe was given to me by friend Mary Anne.  Take note -  this Corn Pudding is definitely not diet food.

Nutrition

Serving: 1cup

Let me know if you try this recipe.

Chloe Signature photo

Big Mill B&B, Williamston, NC 27892  tel. 252-792-8787

 

Chicken Mull – The Forgotten Comfort Food

I had never heard of Chicken Mull until a few years ago. And then I found out that the Chicken Mull Festival happens 8 miles from me in Bear Grass, NC, population 69.  This year, the festival is on October 26, 2019. My friend Nancy Sparks had a great recipe for Chicken Mull, so we made it and here it is. It is really quite good!

Chicken Mull – What Is It?

Author: Chloe Tuttle

Ingredients

  • Several quarts water
  • ½ teaspoon salt or to taste
  • ½ teaspoon ground black pepper
  • ½-1 teaspoon cracked red pepper or to taste
  • 1 T lard
  • 1 3-4 pound chicken cut up (larger is fine too) You will need about 4 cups cooked chicken
  • 1 box of Saltine Crackers salted (you will probably use 2-3 sleeves)
  • Hot sauce for serving

Instructions

  • Using a large stock pot, add several quarts of water, salt, black pepper, crushed red pepper and lard and bring to a boil.

  • Add cut-up chicken and enough water to cover the chicken. Return to a boil and cook for 1-2 hours or until chicken is tender and falling off the bones.

  • Remove chicken from broth and strain into a large bowl, reserving any broth.

  • After chicken has cooled, pull meat off the bones, discarding the bones and the skin. Tear chicken into shreds, using your hands. Be careful to remove all bones.

  • Strain and transfer the broth to a separate pan or bowl and wash the cooking pot to remove the chicken residue that is stuck on the sides of the pot. Add the broth back to the pot.

  • When the broth comes back to a boil, add the picked chicken to the pot and turn heat to simmer.

  • Crush 2 sleeves of saltines and slowly add to the pot. Stir and continue to simmer. The mull should not have much excess liquid. If there is liquid, add more crackers.

  • Simmer on low heat about 20 minutes or until hot and thickened, stirring often – hence the Mull moniker.

  • Hint: it is better the next day – the red pepper has a chance to be heard!

  • Yield: 6-7 two-cup servings

Click to learn the history of Chicken Mull and to see about the Festival

Edible Flowers for All Seasons – How to Make Edible Flower Ice Cubes

 Who can resist a pretty flower? Some of them, you can eat!  Spring and Summer offer many edible flowers; fall has fewer, but they are beauties – and easy to grow.

Edible flower ice cube photo in beverage at Big Mill B&B

A fun thing to do with edible flowers is to freeze them in ice cube trays for drinks and punch. You can use these in any season. Here is how to do it – it’s easy as 1-2-3! Click to see how to make Edible Flower Ice Cubes – it’s EASY

Sausage Gravy – Southern Comfort Food

Sausage Gravy is a southern comfort food.  We southerners have always enjoyed good pork sausage – when I was young, we raised hogs and had hog killings. And we didn’t waste anything, not even grease, fat or lard; hence, our love of sausage gravy. This recipe was given to me by one of my long – term Big Mill B&B guests, Janell.

Sausage Gravy & Biscuit photo from Chloes Blog

Easy-to-Make Sausage Gravy

When I was young, we raised enough hogs to feed five families for the entire year. We had pork chops, corned backbone, bacon, lard, fat back, ribs, plenty of good sausage, chitlins and cracklins‘ (yes, we say it like that.)  Sausage, hams and shoulders were always hanging in the Smoke House to cure. I still have that wonderful Smoke House here on the farm. Although I especially like Sausage Gravy on cold days, we serve it all year long as a real comfort food. Click to get Chloe’s recipe for Sausage Gravy

Best Bone Broth Beef Vegetable Soup

Who says Bone Broth has to be boring? This Beef Vegetable Soup made with bones is the best I have ever tasted. The secret – BONES.

Beef Vegetable Soup photo from Chloes Blog

This soup uses bone-in chuck roast and oxtails. Another secret ingredient is lard.  Our grandmothers were right – lard is great.

Click to get Chloe’s Bone Broth Beef Vegetabl Soup Recipe

Pozole – Mexican Hominy Soup Recipe – Gringo Version

I just love this Pozole Recipe. Pozole is a Mexican Soup that is usually made with pork; this recipe is made with chicken. It can be made in a crock pot if you’d prefer.

Pozole – Mexican Hominy Soup - a Gringo Version

I just love this Pozole Recipe. Pozole is a Mexican Soup that is usually made with pork; this recipe is made with chicken. It can be made in a crock pot if you’d prefer.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Mexican
Keyword: mexican hominy soup, pozole recipe
Servings: 8 servings
Calories: 326kcal
Author: Chloe Tuttle

Ingredients

  • 1 medium onion chopped
  • 3-4 Tablespoons olive oil
  • 3 cloves garlic peeled & crushed
  • 32 oz chicken broth
  • 28 oz chopped tomatoes 1 large can
  • 10 oz red enchilada sauce
  • 46.5 oz hominy, drained 3 cans
  • Salt and Pepper to taste
  • 20 oz white meat chicken breast, drained and broken up 2 cans or use leftover chicken

Instructions

  • Sauté onion in olive oil in a large pot until onion is translucent. Add garlic and sauté for a couple minutes more.
  • Add chicken broth, chopped tomatoes with their juice, enchilada sauce, drained hominy, salt, and pepper. Simmer until hot.
  • Add chicken and cook at least 30 minutes. It is fine to simmer on the stove or in the crock pot for longer.

Nutrition

Calories: 326kcal | Carbohydrates: 33g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 1486mg | Potassium: 498mg | Fiber: 6g | Sugar: 8g | Vitamin A: 365IU | Vitamin C: 19.2mg | Calcium: 70mg | Iron: 3.2mg

Pozole Hominy Soup photo from Big Mill B&B

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Gene Eastham shared this recipe with me after he cooked it for me!

click to learn all about HOMINY

Try This Hot Pepper Vinegar Recipe

These tiny bottles of Peppers and Vinegar are a must-have for any southern cooks to serve with greens like collards. They also make great gifts.

Hot Pepper Vinegar

Hot pepper vinegar is a great condiment, and if you make it in small jars it makes for a great gift.
Prep Time15 mins
Rest7 d
Total Time7 d 15 mins
Course: Condiments
Cuisine: American
Keyword: hot pepper vinegar, hot pepper vinegar recipe, how to make hot pepper vinegar
Servings: 8 small jars of Pepper Vinegar
Calories: 65kcal
Author: Chloe Tuttle

Ingredients

  • 1 pound of small hot red peppers the peppers must fit into the mouths of the jars
  • 1/2 gallon distilled white 5% vinegar

Instructions

  • The small individual 875 ml wine bottles are great for making this pepper vinegar; you can also buy pretty decorative bottles. Be sure to use only clear glass jars. Wash jars and remove labels if there are any. Basically, any jar will work – some folks use Mason jars. I like to use small jars so that I have more bottles of pepper vinegar to give away.
  • Trim any long stems on the peppers. Pack as many peppers as you can get into the jars. Use the handle end of a wooden spoon or a chopstick to stuff the peppers in the jar, being careful not to damage the peppers. If you have sensitive skin, wear gloves.
  • Using a funnel, fill each jar with the distilled vinegar, covering the peppers. Set on a shelf and in a few weeks you will have glorious hot pepper vinegar. You can refill the jars several times.

Notes

This does not need to be refrigerated.

Nutrition

Calories: 65kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 187mg | Fiber: 1g | Sugar: 3g | Vitamin A: 540IU | Vitamin C: 81.5mg | Calcium: 22mg | Iron: 0.6mg
Click to learn more about Chloe’s Hot Pepper Vinegar Recipe