CHEESE BISCUITS WITH MUSHROOM GRAVY; CREAMED ONIONS; SPOONBREAD ; BROCCOLI CASSEROLE. ALL VEGETARIAN RECIPES CAN EASILY BE CONVERTED TO VEGAN

Regular readers on my blog know that I love Southern  (USA) Cooking.


Here are some dishes that are from it's bustling early 19th century, updated for today's  eager diners, that can be served for most meals..I especially love biscuits and gravy any meal.

Cheese Biscuits 

(these have green bell pepper so they have extra zing, you may opt for some hot pepper or hot pepper sauce too)

Makes 12-18 depending on size

Preheat oven 450F

1 cup all purpose flour
1 cup whole wheat flour
3 tsp baking powder
1 tsp sea salt
1/3 cup margarine/ butter
1 cup shredded sharp Cheddar
1 cup milk 
In a food processor or large bowl
Measure all the dry ingredients and mix well.
Cut in the margarine  (as for pastry)
Add the cheese and bell pepper and mix well.
Stir in the milk, until just moistened.

Turn onto a floured board and knead gently ..about 10 turns
Allow it to rest 2 mins..then roll to 1/2 inch thick.
Cut into 2 1/2 inch rounds with a cookie cutter
Place on ungreased cookie sheet and bake middle oven for 12-15 mins or until golden Brown serve hot with gravy.

Mushroom Gravy 

1/4 cup butter
1/4 cup all purpose flour
1 cup sliced button mushrooms
1 1/2 cups milk
1/2 cup water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp ground sage


Saute the mushrooms in melted butter, until a little browned.
Add the flour and make a roux.
Gently stir in the milk, and water..cook until thickened.
Season with salt & pepper and ground herbs

pour over the hot cheese biscuits ..Fabulous breakfast, lunch or late supper.

 SIDE DISH: Creamed Onions 
..great as a side dish with mashed potatoes & nut loaf, or with hot biscuits or grits

6 medium  brown onions, peeled and cut into 1/2 inch slices (approx 6 cups)
1/2 cup plus 1 tbsp melted butter
3 tbsp all purpose flour
1 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
1 tsp ground paprika
1 cup shredded sharp cheese ( optional)

Saute the onions in the melted butter over medium high heat, until tender.
reduce heat and add the flour to make a blond roux...cook for 1 min.
remove form heat and gradually add the milk, stirring to remove any lumps, then return to heat and bring to high simmer as it thickens.
Add Paprika and cheese..season to taste.
Serve hot.

SIDE DISH : Spoonbread. 
...this is like a souffle it waits for no one 

serves 4-6

2 cups milk
2/3 cup cornmeal
1 tsp salt
1 tsp baking powder
1 tsp sugar
1 tbs butter
3 large eggs separated Preheat oven 350F

Combine corn meal, salt, sugar and baking powder.
Gradually add  this into the milk that has been scalded..heated to high simmer, continue to cook, it will thicken up, remove from heat and stir in the butter.

Whisk the egg yolks and beat in 1/4 to the cornmeal..beating adds air and begins to cool it down.

Then stir in the remaining egg yolks

Beat the egg whites to stiff peaks, and very gently fold into the cornmeal mix.
Pour into a well greased 1 1/2 - 2 qt oven proof baking dish.
Bake middle oven 25-30 mins .
DO NOT OPEN OVEN DOOR BEFORE 25 MINS HAVE PASSED
It should be puffed and lightly browned...serve immediately.

SIDE DISH: Broccoli Casserole
This may also be alight lunch or supper dish

2 pounds/4 cups cooked broccoli florets  (steamed or boiled)
2 cups mushroom gravy ( see above recipe)
1 cup crushed saltines ( or RITZ crackers )/ or crushed pretzels
2 cups shredded cheese

PREHEAT OVEN 350F

In a greased 2 qt baking dish lay 1 layer of cooked broccoli, top with mushroom gravy and the crushed saltines then cheese and repeat.
Bake uncovered for 25 mins on a lined cookie sheet.
Serve hot.