Southern Biscuits
2 1/4 cups Self-rising flour
1/3 cup Vegetable shortening
3/4 to 1 cup milk
Preheat oven to 450 degrees.
Place flour and shortening in a medium size mixing bowl. Cut the shortening into the flour thoroughly using a dough blender.
Slowly add milk, stir with a large spoon until the flour and shortening mixture are thoroughly mixed. The dough should not be too dry, but be moist enough to form into a ball with little or no dough sticking to the sides of the bowl.
Place the dough on a lightly floured flat surface. Kneed the dough about 5 or 6 times then roll it out to about 1/2 inch thickness.
Cut the biscuits to the desired size and place on a cookie sheet or a shallow baking pan.
Bake at 450 degrees for about 10 to 14 minutes or until golden brown
Fried Okra
1 lb. fresh young okra
salt and pepper to taste
1/2 to 1 cup cornmeal
Vegetable oil
Wash okra; cut into 1-inch pieces. Sprinkle with salt and pepper.
Put cornmeal in paper bag; shake okra to coat each piece with meal. Fry in vegetable oil until golden brown and crisp. Drain on paper towel. Serve immediately
Fried Chicken with Cream Gravy
1 (2 1/2 to 3 lb.) fryer, cut up
Salt and pepper to taste
Garlic salt
1 cup flour
Vegetable oil for frying
Mix seasonings with flour and coat each piece of chicken.
Heat vegetable oil in skillet until hot and add chicken; just a few pieces at a time. Cook about 25 to 30 minutes per batch, so that the pieces are crispy and crusty. Drain on paper towels; set on warmed platter.
Yield: 4 to 6 servings
Cream Gravy
2 Tbs. Cornstarch
3/4 cup hot Chicken broth
1/2 cup milk at room temperature
1 tsp. salt
1/4 tsp. pepper
Pour off most of oil from skillet; leave about 2 tablespoons.
Mix cornstarch with chicken broth. Add to hot oil, stirring constantly. Gradually add milk, salt, and pepper. When slightly thickened the gravy is ready to serve with the fried chicken.
Herbed Meatloaf
3 eggs, beaten
1 lb. lean Ground beef
1 lb. lean Ground pork
1 large Vidalia onion, chopped and sauteed until translucent
3 Tbs. fresh chives, chopped
3 Tbs. parsley leaves, chopped
1 1/2 Tbs. tarragon, chopped
1/2 can sweet corn
1/2 cup bread crumbs
2 Tbs. Dijon mustard
Salt and pepper, to taste
Preheat oven to 350 degrees. In a large bowl, using hands, combine all ingredients. Place in loaf pan and bake for 40 minutes or internal temperature reads 150 degrees on meat thermometer. Let rest 10 minutes before serving.
Yield: 6 to 8 Servings
Corn Bread
1 cup self-rising flour
1 cup self-rising cornmeal(yellow)
3 tsp. baking powder
3/4 tsp. salt
1 egg, beaten
1 cup milk
1/4 cup melted shortening
Sift together flour, cornmeal, baking powder and salt. Add milk and shortening to beaten egg. Add to dry ingredients, stirring just enough to moisten. Pour into greased pan, 8x8x2 inches. Bake in hot oven at 400 degrees for 30 to 35 minutes.
Apple Butter
Apples (enough to make 1 cup of puree)
1 cup sugar
Cinnamon
Ginger
Nutmeg
Wash, core, and stem apples (do not peel). Cook only until soft. Put through blender until pureed.
In a large pan, bring to a rolling boil 1 cup sugar to 1 cup puree; use cinnamon, ginger, nutmeg to taste. Bring to a boil (lower heat); cook until spreading consistency; taste while cooking. If needed, add more spices. Put in glasses and seal with wax
Cheesy Bacon Grits
1/2 cup chopped Bacon
4 1/2 cups Whole milk
1 1/2 tsp. salt
1/4 tsp. Cayenne pepper
1 Tbs. Butter
2 cups quick White grits
1 cup grated white Cheddar cheese
Tender the bacon in saucepan over medium high heat, cooking about 4 minutes. Add the milk, salt, cayenne, and butter and bring to a boil. Stir in the grits and reduce the heat to medium. Stir for 30 seconds, then add the cheese and stir until the cheese melts. Cook, uncovered, for 4 to 5 minutes, or until the grits are tender and creamy.
Serve immediately.
Yield: 4 servings
Honey Butter
1 cup butter
1 1/2 cups powdered sugar
1 cup honey
1/2 tsp. cinnamon
Blend ingredients well and serve on toast, biscuits, or waffles.
Banana Pudding
1 can Eagle Brand milk
1 1/2 cup cold milk
2 cups Cool Whip
1 pkg. vanilla instant pudding
3 medium bananas, sliced and dipped in lemon juice
vanilla wafers
In a large bowl combine condensed milk and water (for pudding mix). Add pudding mix and blend well. Chill for 5 minutes. Fold in Cool Whip. Layer in serving bowl, beginning with pudding, then wafers, then bananas. Repeat, ending with pudding. Chill thoroughly
Peach Cobbler
1 cup sugar
1 cup milk
1 cup self rising flour
2 cups sliced peaches
1 stick margarine
Melt margarine in baking dish. Mix sugar, flour, and milk in bowl and add to baking dish. Pour in peaches. Bake in 375 degrees oven about 30 minutes or until bubbly and brown. Yield: 6 to 8 servings
Cherries Jubilee
3 Tbs. red Currant jelly
1 Tbs. butter or margarine
1/2 cup Kirsch, heated
2 cups canned Tart Cherries, well-drained
1 pint Vanilla Ice Cream
Melt jelly in frying pan or chafing dish. Add butter; stir until melted and hot. Add cherries and heat through.
Pour kirsch over cherries; ignite with match. Let burn until flames die out. Spoon hot cherries over ice cream; and serve immediately.
Yield: 4 servings
Fried Bananas
1/4 cup flour
1 tsp. cinnamon
6 bananas, sliced lengthwise
2 or more Tbs. shortening
Mix flour and cinnamon together; thoroughly coat each piece of banana with mixture. If bananas are very long, you may prefer to quarter them.
Heat shortening in medium skillet. Brown floured bananas; slowly turn them once. Remove to heated platter; sprinkle with sugar.
New Orleans Style Bread Pudding
stale French bread (1 loaf) cubed
4 eggs, beaten
1 qt. milk
4 Tbs. butter
2 cups sugar
1 cup raisins (a few fresh white seedless grapes, cut into halves)
1 Tbs. cinnamon
1 Tbs. nutmeg
1 Tbs. vanilla
Mix all ingredients together. Bake at 350 degrees for 1 hour
The Dirt Cake
20 oz. Cool Whip
1 cup xxx sugar
1 (8 oz) cream cheese
2 small pkg. instant vanilla pudding
3 1/2 cups milk
2 (20 oz) bags Oreo cookies
Finely crush Oreo cookies in food chopper. Mix Cool Whip, xxx sugar, and cream cheese together. Mix pudding and milk until thick. Now mix the two mixtures together, then layer the combined mixtures with the crushed cookies. (A layer of cookies should be on top.)
Applesauce Spice Cake
1 pkg. Yellow Cake mix
1 pkg. Jell-O Vanilla flavor pudding mix
1 cup Applesauce
1/2 cup water
1/4 cup oil
4 eggs
1/2 tsp. Nutmeg
1/2 tsp. Ground Cinnamon
1/4 tsp. Allspice
1/2 cup chopped raisins
Mix all ingredients and blend well at medium speed for 4 minutes with mixer. Pour into 2 (8x4 inch) pans. Bake at 350 degrees for 50 to 55 minutes. Cool for 15 minutes.
Mississippi Mud Cake
2 cups sugar
2/3 cup cocoa
3 sticks margarine, softened
4 eggs
1 tsp. vanilla
1 1/2 cups Self-rising flour
1 1/3 cups Coconut
1 1/2 cups chopped pecans
1 (7 oz.) jar Marshmallow cream
Cream sugar, cocoa, and margarine. Add eggs and vanilla. Mix well. Add flour, coconut, and pecans. Bake in greased 9x13 inch pan for 40 minutes at 350 degrees. Remove cake from oven and spread marshmallow cream on hot cake. Cool. Frost.
Frosting:
1 box Powdered sugar
1 stick melted margarine
1 tsp. vanilla
1/2 cup milk
Mix all ingredients well and spread on cooled cake
Cinnamon Yams
1 can of yams
3 tsp. cinnamon
2 tsp. sugar
Pour yams into dish. Add sugar and cinnamon. Heat oven to 350 degrees. Let it cook for 10-15 minutes or golden brown
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Fried Green Tomatoes
3 large green tomatoes
Pinch salt
1/3 cup all-purpose flour
2 eggs
1/2 cup cornmeal
2 Tbs. grated Parmesan cheese
3/4 tsp. salt
1/8 tsp. black pepper
1/3 cup vegetable oil
Core tomatoes; slice each into four 3/4-inch-thick slices. Drain slightly on paper towel. Season with a pinch of salt.
Place 3 dishes on work surface. Spread flour into one dish. Lightly beat eggs in second dish. In third dish, mix cornmeal, Parmesan, salt and pepper.
Coat tomato slice with flour; dip in egg; coat with cornmeal mixture. Repeat with all slices.
Heat 3 Tbs. oil in large skillet over medium-high heat. Add tomato slices evenly in skillet; cook 3 to 4 minutes per side or until the coating is golden and crispy and the tomatoes are tender. Add more oil as needed. Place cooked tomato slices on paper towels to drain. Keep warm in 200 degree oven until all slices are finished cooking. Serve tomato slices warm.
Ham-seasoned Green Beans
1 1/2 lbs. green beans, broken into short pieces or 2 (10-oz) pkgs. frozen cut green beans
2 small onions, quartered
1/2 stalk celery, sliced
2 ounces cooked ham, cut into bite-size pieces
2 tsp. salt
Pepper to taste
1/2 cup water
1 Tbs. butter or margarine
Place beans in 2-quart saucepan. Add remaining ingredients; simmer until beans are tender, 12 to 20 minutes, depending on your desired flavor
Orange Sweet Potatoes
1 can sweet potatoes, sliced
1 unpeeled orange, cut in 1/4-in slices
2/3 cup sugar
1 Tbs. cornstarch
1 cup orange juice
2 Tbs. butter
Arrange sweet potato slices and orange slices in casserole. Combine remaining ingredients in saucepan; simmer, stirring constantly, until thickened. Pour over potatoes; cover. Bake in preheated 400 degree oven for 25 minutes. Uncover; bake for 20 minutes longer.
Yield: 4 servings
Hamburger and Potato Pie
3 Tbs. chopped onion
1 Tbs. butter or margarine
1 lb. lean ground beef
1 can tomatoes
1 1/2 tsp. salt
1 tsp. paprika
Dash of pepper
3 cups seasoned mashed potatoes
1 egg yoke
2 Tbs. butter
Saute' onions in butter, add beef and brown well. Drain off excess grease. Stir in tomatoes and seasonings. Pour into a two quart casserole dish.
Combine potatoes, egg yoke and melted butter. Beat until fluffy. Spread over meat mixture in casserole.
Bake at 400 degrees for 30 minutes or until gold brown.
Yield: 4 to 6 servings
Chicken-Fried Steak
1 1/2 lbs. beef top round steak, 1/2 inch thick
1 Tbs. milk
1 beaten egg
1 cup fine cracker crumbs
1/2 cup salad oil
Pound steak until 1/4 inch thick; cut into serving pieces. Blend egg and milk. Dip meat in egg mixture, then in crumbs. Slowly brown meat in hot oil, turning once. Cover; cook over low heat 45 to 60 minutes till tender. Season to taste.
Yield: 6 servings
Pork Chops with Sweet Potatoes and Pineapple
4 Tbs. shortening
salt
3 Tbs. lemon juice
1 cup pineapple juice
6 fairly thick pork chops
3 large peeled sweet potatoes, cut in half
6 slices pineapple
Place shortening in skillet and season chops with salt and brown. Rub sweet potatoes with lemon juice and place over meat. Add pineapple. Pour pineapple juice over top. Cover and cook on high heat until steaming. Lower heat and cook for 45 minutes.
Soul Food-Mustard Greens and Spare Ribs
3 lbs. tender mustard greens
1 lb. fresh spare ribs
1 Tbs. salt
Boil spare ribs until tender in enough water to cover the meat. Wash greens and remove stems. Place on top of boiled ribs and cook until tender. Drain off excess liquids. This liquid is called pot liquor. Turnips greens may be substituted for mustard greens.
Macaroni and Cheese Au Gratin
8-oz. box Elbow Macaroni
8-oz. Shredded Cheese (your choice)
1/4 cup bread crumbs (seasoned)
2 Tbs. butter
2 Tbs. flour
2 cups milk
1/4 tsp. salt
1/8 tsp. pepper
Preheat oven to 350 degrees.
Grease casserole dish.
Cook macaroni according to pkg. directions (drain well).
In a medium saucepan melt butter and add flour, milk and stir until thickened. (Almost like a gravy). Add salt and pepper, stir well.
Layer macaroni in casserole dish, spread cheese evenly on top and sprinkle with bread crumbs and pour the milk mixture on top and place in preheated oven and bake for 30 minutes.
Salmon Patties
1 can pink salmon
1 egg
1/3 cup minced onions
1/2 cup self-rising flour
Drain salmon. Set aside 2 tablespoons of juice. In medium bowl, mix salmon, egg, and onion until sticky. Stir in flour. Add the 2 tablespoons of juice. Stir in salmon mixture. Form into patties. Fry until golden brown
Scallops with Bacon
1 quart scallops
1/2 lb. thinly sliced bacon
Boil scallops, splitting large ones, in their own liquor or water until they begin to shrink. In baking pan place layer of bacon, then layer of scallops; cover with second layer of bacon. Cook in 350 degree oven until bacon is crisp.
Yield: 6 servings
Seafood Gumbo
1/4 lb. butter or margarine
4 Tbs. flour
2 cups chopped onion
1 clove garlic, minced or the equivalent garlic juice
1 1 lb., 12 ounce can tomatoes
1 can condensed chicken broth
salt to desired taste
1 lb. crabmeat
1 Tbs. Worcestershire sauce
1/4 tsp. liquid red pepper seasoning
1 pint oysters
1 lb. raw shrimp
1 lb. fresh fish, no bones or skin
1 1/2 lbs. okra
2 to 3 Tbs. file' powder
2 cups water
Melt butter or margarine in a heavy kettle. Stir in flour. Cook, stirring constantly, over low heat until flour turns a rich brown. Stir in onions and garlic. Cook, stirring about 10 minutes. Add tomatoes, chicken broth, water, salt, Worcestershire sauce, pepper, and okra. Add crabmeat, shrimp, fish and simmer 15 minutes. Add oysters and cook until oysters are curled. Sprinkle file' powder into gumbo and stir to thicken. Serve over rice. (Reheating with file' powder in gumbo makes it stringy, so always add at last minute.)
Yield: 8 servings
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