AT HOME IN MITFORD

These are the books I recommend (instead of a xanax) when you are anxious or stressed. When you read any of the books from the Mitford series by Jan Karon you are instantly immersed in a small town where life flows at a snail's pace. Heavenly simple...


"If you have ever wanted to settle down in an idyllic small town and live a life focused on faith and family, Jan Karon's books are for you. Her Mitford series follows a rural town, its inhabitants and its rector with humor, sentiment and a foundation of Christian values that help characters overcome setbacks."

There is even a cookbook to give you all the homey recipes that are mentioned in the books. But since we read this book before the cookbook was published, we had to rely on our own wonderful cooks to share their "homey" recipes. (For anyone who doesn't know what "homey" means, in this context it is a southern term for down-home-good-eatin'). Our menu for the evening was baked ham, green beans, corn casserole, and apple pie with cinnamon ice cream.  Jaye, our hostess, shared the recipe for her corn casserole:

Jaye's Corn Casserole

1 stick melted butter (the real thing, please)
1 can creamed corn
1 can whole kernel corn
2 eggs, beaten
8 oz. sour cream
1 box Jiffy cornbread mix (if you don't live in the South you may find it tough to locate this)
1 cup grated sharp cheddar cheese

Mix all ingredients except cheese. Pour into a casserole dish. Bake @350 degrees for 20 minutes. Sprinkle cheese on top and bake for 10 more minutes. Enjoy!

Debbie M brought me her recipe for the apple pie last night, and I have been hungry for it ever since...

Debbie M's Apple Pie

2 cups all purpose flour
2/3 cup firmly packed brown sugar
1/2 cup uncooked regular oats
1/2 tsp. salt
1/3 cup chopped pecans
1 1/2 sticks butter, melted
4 cups peeled, thinly sliced cooking apples (Rome, Granny Smith, etc.)
   (about 3 large apples)
1/3 cup sugar
1 1/2 tsp. cornstarch
1/8 tsp salt
1/4 cup water
1/2 tsp vanilla

Combine first 5 ingredients- then add butter and stir until blended. Measure 1 cup firmly packed mixture; set aside for pie topping. Press remaining mixture in bottom and up sides of a well-greased 9 inch pie plate.Arrange apple slices on top- set aside.
Combine 1/3 cup sugar, cornstarch, and 1/8 tsp salt in a small saucepan- stir in water. Bring to a boil over medium heat- stir in vanilla. Pour hot mixture over apples- crumble reserved topping over pie.
Bake at 350 degrees for 42 minutes (yes, 42 minutes). Cover with aluminum foil during last 15 minutes to prevent excessive browning, if necessary. Serve with vanilla or cinnamon ice cream. 8 servings

Well, I am off to the store to buy apples and Jiffy cornbread mix for dinner tonight...stay tuned for our next book - Anne Rivers Siddons NORA, NORA...