Southern Biscuits And Gravy Like No Others
Jewish settlers march during a demonstration against the proposed decision to evacuate a West Bank outpost in the Ulpana neighborhood, in the West Bank settlement of Beit El near the Palestinians city of Ramallah, Monday, June 4, 2012. An Israeli official said on Saturday that Prime Minister Benjamin Netanyahu has decided to remove a West Bank outpost ahead of a court deadline, and is mulling whether to demolish the buildings or relocate them. The signs in Hebrew call on cabinet ministers to support a law preventing the evacuation. (AP Photo/Ariel Schalit) / Ariel Schalit
And when you're in Nashville, there's only one place to go for the best biscuits and gravy -- The Loveless Caf?, where Carol Fay whips up the most famous and delicious offerings of both.
Fay started working at the caf? 29 years ago, when she was in high school, as a dishwasher. She's now head chef, and the keeper of the secret and famous biscuit recipe.
On The Early Show Tuesday, Fay didn't give up that recipe -- but DID reveal lots of others -- and showed co-anchor Harry Smith some key biscuit-making techniques. She also fed breakfast to all comers, on the campus of Belmont University, the sight of Tuesday night's presidential debate.
The preserves, hams, bacon, biscuit mix, and more featured on the show are available at tomorrow are available at the Hams & Jams Country Market.
1/2 pound pork sausage
2 tablespoons all purpose-flour
1 cup milk
Salt (to taste)
1/2 tablespoon black pepper
1 teaspoon cayenne pepper
In a skillet over medium heat, cook the pork sausage and crumble into small pieces. Add the flour and cook for 5 minutes. Add the milk and bring to a simmer. Add salt to taste, black pepper, and cayenne and stir until blended.
Gently rinse the strawberries with cold water. Set in the sink and let dry. Put the berries in a large pot with the sugar. Let sit for 2 hours or until the strawberries release their juices. Bring the strawberries to a simmer on medium heat for 30 to 45 minutes. Gently stir; cook the berries until reduced by half or the mixture reaches jam thickness. Jar the preserves right out of the kettle, filling each jar to the top. Place top on jar as tight as possible.
Makes 4 cups
4 (12-ounce) bags shredded hash brown potatoes
1 yellow onion, chopped
2 (12-ounce) bags shredded Cheddar cheese
2 (12-ounce) cans cream of chicken soup
1 (12-ounce) container of sour cream
1 tablespoon salt
1 tablespoon black pepper
Preheat the oven to 375 degrees F. Combine the potatoes, onion, cheese, soup, sour cream, salt and pepper. Mix well, pour into a casserole dish, and bake for 25 to 30 minutes or until the top is browned.
Makes 6 to 8 servings
1 tablespoon vegetable oil
1 (1/4 inch thick) bone-in center cut country ham slice
1/2 cup brewed coffee
1 cup water
2 to 3 teaspoons brown sugar
Place the oil in a skillet over medium-high heat. Add the ham slice and cook for 3 to 4 minutes on both sides until ham is brown. Remove the ham from the skillet. Add the brewed coffee, water and brown sugar to the drippings in the skillet. Bring to a boil and cool until the sugar dissolves. Serve with country ham, biscuits, eggs any style and stone ground grits.
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