Food, fellowship and freedom!

In this issue of Franklin Living, we are recognizing local citizens who have served in the military and are now currently serving our communities in other positions.  I am highlighting my good friend Barry Moore.   

I met Barry and his now wife, Deedra Seale Moore, in 1989 when I visited North Highlands Church of Christ.  We have been friends and attended church together ever since.  

Deedra and I taught together at Austin High School in Decatur in 1994.  Over the years, our families have been on several trips together.    

Barry graduated from the University of North Alabama in 1990 with a degree in Business Management. He served in the Alabama National Guard for 23 years and served one year on active duty in Iraq.  Barry has been the probate judge in Franklin County since 2007.   

When I asked Barry what his dream meal would be, he gave me the menu and Deedra provided his favorite recipes. These recipes happen to be favorites at my house too!   

This July Fourth, enjoy food, fellowship and freedom! And please take the time to recognize a veteran or active military serviceman. 

Deedra, Barry and
Ashton Moore

Poppy Seed Chicken Casserole 

Ingredients 

• 1-pound cooked shredded chicken 

• 1 can cream of mushroom soup or cream of chicken 

• 1 cup sour cream 

• 2 tablespoons poppy seeds 

• 1 cup crushed crackers 

• 2 tablespoons butter melted 

Instructions 

1. Preheat the oven to 350°F. Grease a 9×13-inch casserole dish. 

1. In a large bowl, combine the shredded chicken, soup, sour cream, and poppy seeds. 

1. Pour the mixture into the greased casserole dish. 

1. In another bowl combine the cracker crumbs and butter. Stir until the crackers are well coated. 

1. Place the buttered cracker crumbs on top of the chicken mixture. 

Bake for 25 minutes until golden brown. 

Southern Green Beans 

• 1 tablespoon vegetable oil 

• 8 ounces country ham, ripped into small shards  

• 1 1/2 pounds green beans, trimmed and halved  

• 2 1/2 cups low-sodium chicken stock  

• 1/2 teaspoon freshly cracked black pepper 

• 1/2 teaspoon kosher salt 

Directions 

WATCH 

1. Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet. 

1. Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham. 

Strawberry pretzel Salad 

Ingredients 

• 2 cups crushed pretzels (about 8 ounces) 

• 3/4 cup butter, melted 

• 3 tablespoons sugar 

Filling 

• 2 cups whipped topping 

• 1 package (8 ounces) cream cheese, softened 

• 1 cup sugar 

Topping 

• 2 packages (3 ounces each) strawberry gelatin 

• 2 cups boiling water 

• 2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed 

• Optional: Additional whipped topping and pretzels 

Directions 

1. Preheat oven to 350°. In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13×9-in. baking dish. Bake for 10 minutes. Cool on a wire rack. 

1. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. 

1. For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; refrigerate until partially set. Carefully spoon over filling. Refrigerate until firm, 4-6 hours. Cut into squares. Serve with additional whipped topping and pretzels if desired. 

Quick and Easy Brownies 

Ingredients 

• 2 cups white sugar 

• 1 1/2 cups all-purpose flour 

• 1 cup butter, melted 

• 4 eggs 

• 1/2 cup cocoa powder 

• 1 teaspoon vanilla extract 

• 1/2 teaspoon baking powder 

• 1/2 teaspoon salt 

• 1/2 cup walnut halves or pecans (optional) 

Directions 

1. Gather all ingredients. 

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan. 

1. Mix sugar, flour, melted butter, eggs, cocoa powder, vanilla, baking powder, and salt in a large bowl until combined. 

1. Spread the batter into the prepared pan. 

1. Decorate with walnut halves or pecans- optional. 

1. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 20 to 30 minutes. 

1. Cool before slicing into squares. Enjoy! 

Homemade Vanilla ice Cream 

Ingredients 

• 1-quart heavy whipping cream 

• 1-quart half-and-half cream 

• 1 ½ cup sugar 

• 2 teaspoons vanilla extract 

• Whole milk as needed.  

Directions 

1. In a large bowl, combine all ingredients; stir until sugar is dissolved. Fill cylinder of ice cream maker top the line.  If you need more liquid, add whole milk to reach the line on the ice cream cylinder. Freeze according to manufacturer’s directions.  

1. Serve immediately. You can transfer any leftovers to freezer- in a freezer safe bowl. 

This recipe is also a must have on all summer outings at my house.