Fried grits date back to the days when “waste not, Want not” was the motto of many folks in the South. They are delicious for breakfast or as an appetizer, served with Texas Caviar on top, or with thin slices of country ham.

2 cups cooked grits
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. flour
2 eggs, beaten
1/3 [...]

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Sweet, spicy, and sooooo good!
1 tablespoon bacon grease
4-6 earsSilver Queen or other white Corn
1/4 cup heavy cream
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cut corn from cob with a sharp knife. Using the back edge of the knife, scrape the cob to remove the “milk” from the cob and reserve this liquid.
In a [...]

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3 pounds sweet potatoes, cooked, peeled and cubed
1 cup chopped sweet red pepper
1/2 cup chopped onion
1 1/4 cups mayonnaise
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
In a large bowl, toss sweet potatoes, red pepper and onion. In a small bowl,
blend remaining ingredients; add to potato mixture [...]

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Deviled eggs are a sacred food in the South. They date back to Medieval times in Europe, and are a required food at any church supper.

12 eggs
4 quarts water
1/4 cup Mayonnaise
1 tablespoon Creole or Dijon mustard
1 tablespoon dill pickle cubes
Salt and freshly ground black pepper to taste
Paprika
Fresh dill [...]

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