#FRIDAYFOOD Snow Food Part 1

chiliThank the Lord it wasn’t an ice storm!

But, the freezing cold temperatures and light sleet from this weekend made me want to stay in my sweats all day and hang out under the covers! When it is cold out, all I can think about for supper is something warm. My favorite “snow day” food has to be Campbell’s Tomato Soup (with milk, not water) and grilled cheese sandwiches. YUM! And I am not alone!

Debbie Austin Gant loves to stir milk in her Campbell’s tomato soup. She thinks it is “delicious” and she is right!

Billy Baikie also loves that childhood favorite.

“I grew up with that very thing!” Baikie said. “Mom would cut the sandwich into strips when I was a young’un.”

Angie McGinnis said she is a tomato soup and grilled cheese fan on a cold, snowy day.

“I’m with you and the tomato soup and grilled cheese,” McGinnis said. “Really though just about any soup, I have white bean chicken chili simmering (now)!”

On Friday, when all of the Winter Storm Warnings were beginning to be broadcast all over the news, I asked Facebook friends and Twitter followers what they loved to eat when “the weather outside is frightful.”

One Christmas, way back when my husband and I were dating, the whole world was shut down due to an ice storm. It is the only year I can ever remember having a “White Christmas” in Mississippi. It just doesn’t happen!

But that year, without electricity or phones, (but we did have water, THANK GOODNESS) we had one of the best holiday luncheons I can remember, with everything cooked on the grill. Uncle George braved the cold and ice for hours to smoke and grill turkey, dressing and veggies. There was even a chocolate cake on the grill. Everything tasted wonderful! Then, as the ice storm continued on, almost everything in the freezer was cooked on the grill that week.

But I will tell you, it was COLD! Surely it was colder than it was this weekend, but it is hard to compare!

But back to the community responses, all of my Facebook friends and Twitter followers seem to cook four things on a potentially snowy day: chili, vegetable soup, potato soup or chicken and dumplins.

Cathy Hayden said she started her chili in her crockpot as soon as she came home Friday afternoon.

Linda Jo Templeton was thinking ahead. She made chili and cornbread Thursday night in anticipation of wintry weather. She was prepared!

John Paul Pritchett said he was cooking a pot of homemade chili Friday afternoon, and Donna Skelton replied that she was cooking the same thing.

Tammie McGarr, Bonita Perego, Vickie Baskin, Donna Stewart, Tami Mitchell, Kaitlin Hughley and Angela Palmertree all love chili on a cold day.

Barbara Todd said she like to have her homemade chili with a grilled cheese, tomato, fresh basil and butter sandwich.

Robin Pigg, Amanda McAlpin and Sue Neely like homemade chili with cornbread, while Benita Byrdsong likes her homemade chili with crackers.

Betsy Thompson has a twist on the traditional homemade chili recipe.

White Chicken Chili
1 lb. boneless skinless chicken breasts
Small chopped onion
2 minced garlic cloves
24 oz. chicken broth
2 cans great northern beans (drained and rinsed)
2 small cans diced green chiles
1 can whole kernel corn drained
1 tsp. salt
1/2 tsp. white pepper
1 tsp. cumin
3/4 tsp. oregano
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
Put all in crockpot and stir. Cook on low 8 hours or high 3-4 hours. Add 4 oz. cream cheese and 1/4 cup half and half and a bag of shredded pepper jack cheese. Cook about 30 more minutes. “We like this with cornbread,” Thompson said.

Thompson also loves potato soup and cornbread on a snow day, and so do many others!

Sue Neely loves her sister’s potato soup with cornbread.

Other potato soup lovers are Debbie Hawes, Pam Karr, Vicki Blanton, Carolyn Swanson and Kaitlin Hughley, and they all love it with cornbread.

Another one of my favorite things is my mother-in-law’s (Sandra Sisson’s) Mexican Cornbread. The jalapenos will warm you up any time of the year, but especially on a snow day.

Mexican Cornbread

1 ½ c. cornmeal

2 or 3 jalapeno peppers

½ c. oil

1 small can of cream-style corn

2 eggs

1 c. milk

1 Tablespoon of chopped bell pepper

½ c. grated cheese

Add cheese to the batter and ½ cup of cheese on top of the bread just before taking it out of the oven. Cook at 350 degrees for about 30 minutes.

Nicole Meek makes garlic cheese bread with her homemade potato soup. It sounds so good just to type the words: garlic cheese bread. I will definitely be experimenting if there is ever a time when I do not have Mexican Cornbread with homemade potato soup. (But, then again, let us hope to never see the day!)



See this food column in the January 12, 2017 edition of The Winona Times.

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