Spoon bread dates back to the earliest days of the Southern colonies. It is a cornmeal soufflé, served as an accompaniment for meat and vegetables.
Archives for May, 2008
2 pounds collard greens
2 pounds mustard greens
2 pounds turnip greens
1â„2 pound salt pork
1 tablespoon sugar
Salt and pepper to taste
Place greens in kitchen sink. Fill sink with water, pushing leaves under running water as sink fills. Allow to soak for five minutes; drain water, rinse greens under running water and fill sink again. Repeat until no [...]
Potato Salad
6 medium potatoes (2 pounds)
2 stalks celery, thinly sliced
1/2 cup chopped onion
1 1/2 cups mayonnaise or salad dressing
2 Tablespoons sweet pickle relish
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
6 [...]
1 cup Mayonnaise
1/4 cup raisins
2 tablespoons frozen apple juice concentrate
1/4 to 1/2 teaspoon cinnamon
1/8 teaspoon pepper
1large carrot, coarsely shredded
2 medium unpeeled Golden Delicious apples, coarsely shredded
Dash of Louisiana Hot Sauce (optional)
In large bowl, combine Mayonnaiset with apple juice concentrate, cinnamon , and pepper. Add carrots, apples, and raisins and toss well.
© 2001 Rick [...]
Fried dill pickles started showing up on Southern restaurant menus in the late 1980s. They’re easy to make and are a fun party food.
2 eggs, slightly beaten
1 cup buttermilk
1 tablespoon Worcestershire sauce
4 good shakes Louisiana Hot Sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic salt
2 1/4 cups all purpose flour, divided
[...]
Put these in cornbread for a soulful treat.
1 pound pork fat
Slice pork into small pieces about 1/4″ thick and 1/2″ wide. Fry over medium heat in a cast iron skillet until golden brown. Drain on paper towels and serve.
© 2003 Rick McDaniel
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5 pounds boiled potatoes (peeled and cubed)
5 tablespoons miracle whip
2 tablespoons pickle relish
2 tablespoons yellow mustard
salt, pepper to taste
8 eggs boiled and chopped
Mix ingredients together and chill well.
If you like this recipe, I think you’ll really enjoy this cookbook:
Southern Heritage Vegetables Cookbook (The Southern heritage cookbook library)
Author: Southern Heritage Cookbook Library
Published by: Oxmoor House; Number [...]
2 tablespoons bacon drippings
16 ounces butter beans, canned or frozen drained, thawed
1/8 teaspoon black pepper
1/8 teaspoon salt
Pinch of garlic powder
Place drippings, spices and beans in a medium saucepan Bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
Serves 6.
If you like this recipe, I think you’ll really enjoy this cookbook:
Butter Beans to [...]
There are numerous recipes for this drink dating back to the early part pf the nineteenth century. The common ingredients found in all variations are rum, sugar, and lemon or lime juice.
1 1/2 cup dark rum
1 1/2 cup orange juice
1 1/2 cup pineapple juice
1 1/2 cup guava nectar
3 tablespoons fresh lime juice
2 tablespoons light brown [...]
This is a New Orleans favorite. It is served in a distinctively tall, bell-shaped glass, but any large glass or cup will [...]
