Author Archives: Chef Noah

About Chef Noah

Noah was born in the village of Barnesville, Lawrence County, Tennessee in 1926. His parents were George and Rettie Belew. He was the fifth of six children born to his parents - four males and two females. Noah is the last living member of his Tennessee family. His parents were farmers. They owned a rocky-hilly farm of about 75 acres adjacent to Saw Creek in Barnesville. Their farm's working tools were mules, plows, wagons, hoes, etc. This was before tractors, and even if tractors were available, they could not have been used on the hills where the Belews farmed. Noah has come a long way since the days when he lived on the family farm. Today instead of pushing a plow, he cruises the Florida Gulf Coast, steering his shiny 21st Century Lincoln TownCar during the week and his Mercedes-Benz on weekends. He grows older and wiser, but he continues to be young-at-heart.

Eggs Benedict

Eggs Benedict Eggs Benedict is a dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs and Hollandaise sauce.   Origin There are conflicting accounts as to the origin of Eggs Benedict, including: … Continue reading

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Shrimp and Crab Gumbo

Gumbo is a native dish of Louisiana, and it is perhaps the most famous dish. Gumbo means, “all together” or “all at once” as in the expression gumbo ya-ya means everyone talking at once. The term evolved from the African … Continue reading

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Peanut Butter Fudge

PEANUT BUTTER FUDGE   1 (14-ounce) can sweetened condensed milk 1/2 cup creamy peanut butter 2 (6-ounce) packages white chocolate squares or white baking bars, chopped 3/4 cup chopped peanuts 1 teaspoon vanilla 1. Line 8-inch square pan with foil, … Continue reading

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Cream Cheese Pie

This is a pie recipe that I am happy to share with you. It’s one of my best. I made it decades ago for my three young children; Stephen, Bruce and Linda. They liked it as well as I did. … Continue reading

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Sweet Peach Pancakes

SWEET PEACH PANCAKES 1-1/2 cups all-purpose flour 2 tablespoons sugar 1 teaspoon baking soda 2 teaspoons cream of tartar Pinch of fine sea salt 1 cup whole milk 1 large egg 1 tablespoon unsalted butter, melted 2 tablespoons canola oil, … Continue reading

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Old Fashioned Vanilla Ice Cream

OLD FASHIONED VANILLA ICE CREAM   7 cups milk 5 eggs, beaten 1-1/2 cups half and half 2-3/4 cups heavy cream 2 cups granulated sugar 1-1/2 tablespoons corn starch 1-1/2 tablespoons vanilla 3/4 teaspoon salt Mix the sugar, corn starch, … Continue reading

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Cheese and Grits Casserole

     Grits are a common breakfast plate in the Southern US states where they are usually eaten with salt or cheese and never sugar unless you want a firm talking-to from the locals or an accusation that you don’t appreciate or understand the wonders … Continue reading

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Mexican Queso Fruoles Dip

MEXICAN QUESO FRUOLES DIP  1 (15-ounce) can refried beans 1 (8-ounce) package cream cheese 1 (8-ounce) package jalapeno Monterey Jack cheese, shredded Tortilla chips Combine refried beans and cream cheese with an electric mixer. Spread in an 8-inch round Pyrex … Continue reading

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New Orleans Style Jambalaya

     New Orleans is famous for a lot of different meals – chief among them is the traditional rice dish known as Jambalaya. While various ingredients in Jambalaya can vary from chicken, sausage, seafood, or any mixture of the three, … Continue reading

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