Aunt Flora's Recipes

Aunt Flora's Soul Veggie Cobbler

6 Cups Water

1 Stalk of Celery

1 Tsp. Celery seeds

In a stock pot on Dutch oven on medium and bring to boil set aside for ten minutes.  Remove the stalk of celery.

2 Onions chopped and sautéed in 1 stick of butter until golden brown, then add to pot along with

2 cups of broccoli floret caps

1cup chopped carrots

1cup cauliflower caps1cup whole grain corn (from the cob)

2 cups chopped collard greens

Place pot back on the stove on low heat for ten minutes stir together all ingredients

Mix together 1 cup of flour 1 stick of melted butter, blend until you have a paste.  Add to pot and continue to stir, allow to cook for ten to twelve more minutes.

Optional : Green Peas, Green Beans, Okra, Black Eye Peas & Chicken Breast

Flo's Crispy Whiting Filet

4 Whiting fillets, (about 6 to 8 ounces each)  
1/3 cup cornmeal  
1/3 cup all-purpose flour  
1 teaspoon salt  
1/2 teaspoon paprika  
1/4 teaspoon onion powder  
1/8 teaspoon freshly ground black pepper  
1 egg, lightly beaten  
1 tablespoon water  
1/2 cup Canola Oil  
tartar sauce, hot sauce (optional) 
Rinse fish. Pat dry. Combine cornmeal, flour, salt, paprika, onion 
powder and pepper in a bowl.
Combine egg and water in shallow dish or pie plate. Dip fish in egg mixture.  Then dip the fish in the cornmeal mixture..
Heat Canola Oil to 365 degrees Fahrenheit in electric skillet or on medium-high heat in large heavy skillet (we prefer cast iron).  Fry fish for 5 to 7 minutes on each side or until crisp and browned. Drain on paper towels. Serve with tartar sauce or hot sauce if desired.
Suggested side dishes: Serve with Mac & Cheese or Red Beans & Rice as your starches, Fresh Collard Greens or Corn Pudding as your vegetables.