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southern Recipes
(Chronologically Listed)
Spicy Southern Barbeque Sauce
In a small saucepan heat oil over moderate heat until hot but not smoking and cook bell pepper and onion, stirring occasionally, until softened and golden.
Add remaining ingredients and simmer 5 minutes, or until slightly thickened.
Spaghetti Southern Style
In a skillet, heat oil over medium heat.
Add turkey, bell peppers, onions, chili powder, and garlic.
Cook until turkey is no longer pink and vegetables are tender.
Stir in tomato soup, water, and bacon.
Cook, covered, over low heat for 30 minutes, stirring occasionally.
Serving ideas: serve over hot cooked spaghetti.
Southwestern Corn Chili - Southern
Brown beef in a skillet; drain.
Add remaining ingredients except cheese spread and simmer 15 minutes.
Add cheese spread befor serving and simmer until cheese melts.
Serve on corn chips.
Southern-Style Slaw
In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed and pepper.
Add cabbage and carrots; toss gently to coat.
Cover; refrigerate until serving time, at least 2 hours.
Southern Style Pesto
Place basil, collard greens, garlic and parsley in food processor and puree.
Slowly add olive oil and continue processing.
Add cheese.
Season with salt and pepper to taste.
Serve at room temperature.
Southern-Style Ranch Beans
Lightly grease a heavy skillet with non-stick cooking spray or oil.
Add onions and water; saute over medium-high heat until water has evaporated and onions are limp.
Stir in sugar, mustard, tomatoes and tomato liquid, vinegar, baked beans and drained kidney beans.
Cover and simmer 20 minutes.
Southern Style Gumbo
Slice onion, celery, green pepper and tomatoes into uniform size slices.
Melt margarine in a large saucepan.
Saute sliced vegetables until tender.
Add chicken broth, bay leaf, thyme and cayenne pepper.
Simmer for 30 minutes.
Remove bay leaf and stir in thawed crabmeat and salt.
Heat only to warm crabmeat.
Serve over hot rice.
Southern-Style Pizza
Preheat oven to 400 degrees fahrenheit place tortillas on a baking sheet.
Top each tortilla with some pork and sprinkle with mozzarella.
Bake for 8 to 10 minutes or until bubbly and tortilla is crisp.
Southern Style Greens (Fresh)
Add water to steam-jacketed kettle or stock pot.
Add pork hocks and onions to water.
Cover; simmer 2 1/2 hours or until tender.
Remove; trim meat and fat from bones.
Cut meat into small pieces.
Add meat and bones to stock.
Add greens, pepper and water to stock.
Bring to a boil; stir immediately.
Break through frozen greens several times to hasten cooking.
Simmer 25 minutes, uncovered, or until greens are tender, stirring occasionally.
Remove bones; serve greens with cooking liquid pot liquid.
Note: 1.
In step 2, 27 pounds fresh collard greens a.
Will yield 20 pounds greens.
In step 2, wash greens in several changes of cold water to remove all traces of dirt or sand.
Finely chopped fresh tomatoes, or chopped dry onions.
Recipe number: q02901.
Serving size: 1/2 cup 3.
From the
Southern Poached Pears With Gentlemen Jack Sa
Carefully peel pears, leaving stems intact.
Place in pot or saucepan large enough to hold all 8 pears and cover with water.
Add brown sugar and slowly bring to a boil.
Reudce heat and simmer about 8 to 10 minutes or until pears can be easily pierced with a fork.
Do not overcook or they will become mushy.
Remove from heat and allow to cool in the poaching liquid.
Cover and refrigerate several hours or overnight.
Remove pears from liquid, reserving liquid.
Place liquid on the stove, bring to a boil and boil until liquid is reduced in volume to 1 cup.
When reduced, set aside and allow to cool.
While liquid is reducing, halve the pears lengthwise, leaving the stems attached to one half of each pear.
Carefully remove the core of each pear half, taking care to leave pears intact.
Set the six most attractive pear halves with stems attached and their “mates” aside.
Remove the stems from the two remaining pear halves and place with their two mates in a blender container.
Pour the reduced poaching liquid and gentleman jack rare tennessee whiskey into the container with the pears and puree until smooth.
At this point the pear halves and puree can be covered and refrigerated until ready to serve.
To serve, divide half of the puree equally among each of six plates, pouring a little sauce on the bottom of each plate.
Place a pear half with stem attached, cavity side down, on each plate on top of puree.
With a sharp knife, starting about 1/2-inch from the stem end, carefully make slices in the pear half all the way through the opposite end and about 1/4 inch apart.
Fan the slices apart by pressing gently on them until the ends separate slightly.
Place remaining pear halves without stems, cavity side up, next to each fanned pear half.
Fill cavity with a 1-ounce 2 tablespoon scoop of ice milk.
Place a mint leaf beside each pear stem for garnish.
Add a few slices of strawberry for color, if desired.
Southern-Style Honey Rice
Combine rice and peanuts.
Set aside and keep warm.
Combine butter and honey in a saucepan, cook over low heat just until butter melts.
Stir in cinnamon and ginger.
Pour over rice, stirring well.
Garnish with parsley.
Southern Planatation Corn Bread
In a saucepan, cook 1/2 cup butter, flour and half and half until slightly thickened.
Crumble in cheese: blend.
Cool.
Blend in shipping cream, egg and sour cream.
Add remaining butter.
Fold in corn muffin mixes and the ham.
Spread in a greased 13 x baking pan.
Bake at 350 degrees for 50 to 60 minutes or until set.
Do not overbake! bread should be moist!
Notes: i have just done half of recipe.
We enjoy this very much.
Different from traditional cornbread.
Not eggy tasting either.
Southern Style Greens (C
Add water to steam-jacketed kettle or stock pot.
Add pork hocks and onions to water.
Cover; simmer 2 1/2 hours or until tender.
Remove; trim meat and fat from bones.
Cut meat into small pieces.
Add meat and bones to stock.
Add greens, pepper and water to stock.
Bring to a boil; stir immediately.
Simmer 1 hour, uncovered, or until greens are tender, stirring occasionally.
Remove bones; serve greens with cooking liquid pot liquor.
Note: 1.
In step 2, 27 pounds fresh collard greens a.
Will yield 20 pounds greens.
In step 2, wash greens in several changes of cold water to remove all traces of dirt or sand.
Chopped fresh tomatoes, or chopped dry onions.
Recipe number: q02900.
Serving size: 1/2 cup.
From the
Southern-Style Honey Barbecued Chicken
In a large baking dish, place chicken, skin side down, in single layer.
Sprinkle with salt and pepper.
Combine remaining ingredients; mix well.
Pour mixture over chicken.
Bake uncovered at 375 degree for 30 minutes.
Turn chicken pieces and bake 20 minutes more or until glazed and thoroughly cooked.
Nutrients per serving: calories 846; protein, 82.5g; carbohydrantes, 26.5g; dietary fiber, 1.3g; fat total, 43g; cholestrol, 26.5mg; sodium, 592mg; calories from fat, 46%.
Southern Pecan Pie With Spice Crust
For the crust, combine dry ingredients in bowl of food processor and pulse several times to mix.
Add butter and pulse to a fine powder.
Add egg and pulse until dough forms a ball that rotates on blade.
Press dough into a disk, wrap and chill.
For filling, combine corn syrup and sugar in saucepan and stir to mix.
Place over low heat and bring to a boil, without stirring.
Remove from heat, add butter and allow to melt.
In a mixing bowl, whisk eggs to break up and whisk in salt and bourbon.
Whisk in syrup and butter mixture, being careful not to over mix.
Allow to rest while rolling dough.
Preheat oven to 350 degrees and set a rack in the lower third.
On a floured surface, roll the dough and line a 9-inch pyrex pie pan, fluting the rim of the crust.
Arrange pecans in an even layer in pie shell.
Carefully skim top of filling and pour over pecans.
With the back of fork, press pecans into filling so that all have been immersed in it.
Bake for about 45 minutes, until crust is baked through and filling is firm in center.
Cool on a rack.
Store pie at a cool room temperature or refrigerate.
If refrigerated, bring to room temperature before serving.
Southern Style Collards
Bring contents to a boil, cover, and lower heat.
Cook f9or about 30-40 minutes until collards are soft, but still have some bite to them.
Southern-Style Curried Sweet Potatoes
Place sweet potatoes into large pot to cover by 1″.
Add 1 teaspoons salt and bring to a boil over high heat.
Reduce heat to medium and cook until tender but not mushy, 8 to 12 minutes.
Drain well.
Meanwhile in a small bowl combine apricots, raisins and 1 cup boiling water; let sit until plumped, about 10 minutes.
In a large wide pot heat oil over medium high heat.
Add onion and cook, stirring until softened, about 2 minutes.
Add curry powder and cook, stirring, until fragrant about 2 minutes.
Add the cooked sweet potatoes, apricots, raisins and the fruit soaking liquid.
Season with salt and pepper.
Stir gently over medium low heat until warmed through.
The recipe can be prepared ahead and stored, covered, in the refrigerator for up to 2 days.
Reheat on the stove top or microwave.
340 cups per serv.
2g p, 2g f, 77g carb, 250mg sod, 0mg chol.
By mike and karen stock.
Orig from eating well holiday mag.
Southern Pecan Pie
Preheat oven to 425 fahrenheit line a 9″ pie plate with the pastry.
Combine flour and sugar and add to eggs, beating well.
Add the corn syrup, vanilla and pecans, stirring well to blend.
Pour pecan mixture into the pie shell and bake 10 minutes.
Reduce heat to 325 fahrenheit and continue baking about 45 minutes.
Southern Style Chiles Rellenos
Roast and peel chilies.
Carefully cut chili peppers lengthwise on 1 side , leaving stems attached.
Remove seeds.
Spoon creamy grits into a large heavy-duty, zip-top plastic bag.
Seal.
Snip a hole in one corner of bag; squeeze grits into chili peppers.
Secure stuffed chili peppers with wooden toothpicks, if desired.
Cover and chill until firm.
Combine eggs and whipping cream, stirring well.
Combine flour, cornmeal, and salt in a shallow dish; carefully dredge chili peppers in cornmeal mixture, and dip into egg mixture.
Dredge in cornmeal mixture again.
Pour peanut oil to depth of 1 inch into a large cast iron or heavy skillet and heat to 375 degrees.
Fry 2 chili peppers at a time, cut side up, 2 minutes, turning once.
Drain on paper towels, and remove wooden picks.
Serve with country ham sauce; garnish, if desired.
Notes: made with creamy grits and country ham sauce per serving: 390 calories; 15g fat 35% calories from fat; 11g protein; 52g carbohydrate; 176mg cholesterol; 319mg sodium.
Southern-Style Creamed Corn
Cut corn from cobs.
Scrape cobs with a sharp knife to remove milk.
Melt butter in a skillet, stir in corn and corn milk, water and sugar.
Cook corn until done.
Stir in flour, salt and pepper.
Gradually add milk, stirring constantly.
Cook a few minutes longer.
Do not boil.
Diane lord.
Mrs.
Fletcher, jr.
From