Archives for Heritage Recipes category

Hot, flaky buttermilk biscuits are a great way to start the day, covered with apple butter or sausage gravy or for supper served with fried chicken.

Strawberry Cobbler

For the crust: 1 3/4 cup unbleached all purpose flour 1 teaspoon salt 1 tablespoon baking powder 2 tablespoons sugar 6 tablespoons cold butter 3/4 cup milk For the filling: 1 cup sugar 1/3 cup unbleached aa[[ purpose flour 1 teaspoon salt 1/2 cup water 3 tablespoons fresh lemon juice 2 quarts fresh strawberries, stemmed […]

Squirrel Dumplings

This is an excellent way to cook old squirrels, which are too tough for Frying. 2 squirrels 1 quart buttermilk 2cups water 1 teaspoon salt Dash of black pepper Dumplings: 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons shortening 1 cup buttermilk Skin and gut squirrels, removing any shot. Wash […]

2 pounds pork maw 2 tablespoons salt 2 teaspoons crushed red pepper flakes 4 stalks celery, finely chopped, divided 4 small onions, finely chopped, divided 4 small green bell peppers, cored, seeded and finely chopped, divided 5 pounds precooked chitins Wash the pork maw thoroughly in several changes of cold water and drain. Place in […]

I have had more compliments on this chicken than anything else I cook. The crust is crispy, and the meat is tender and juicy. I hope you enjoy it too! 1 whole chicken, cut into 9 pieces or 2 pounds boneless, skinless chicken breasts 1/2 cups buttermilk 2 cups self-rising flour 3 to 4 cups […]

This is a traditional Southern feast on New Year’s Day. It’s a wonderful blend of rice, black-eyed peas, and ham that will make you happy all year. 1 1/2 cups dried black-eyed peas 6 strips salt pork or bacon, diced 1 medium onion, chopped 2 cups cooked rice Salt and pepper to taste Dash of […]

Chicken Pot Pie

The roots of this traditional Southern classic go back a long way. Recipes for poultry or beef baked in a pastry crust can be traced back to Medieval times in the British Isles.. The term “pot pie” originally referred to the cooking method (cooked in a pot) rather than to the dish itself, and first […]

It doesn’t get much more Southern than this. Make a big pot and invite the Preacher over for Sunday Dinner! 1 chicken, cut into quarters 1 tablespoon chicken seasoning 2 cups flour 3 tablespoons baking powder 1 cup whole milk 2 teaspoonss lard or vegetable shortening 1 egg, beaten 1 tteaspoon salt Place chicken in […]

This dish combines several flavors beloved to South Louisiana- catfish, crawfish, and a rich Creole sauce. The dish is named for Evangeline, a legendary Acadienne heroine. 4 catfish fillets 4 tablespoons butter, melted 2 teaspoons fresh lemon juice salt and pepper to taste 4 tablespoons butter 1 medium onion, chopped 1/2 cup chopped celery 1/2 […]

A traditional Cajun recipe. 1 1/2 cups lard or vegetable oil 1 tablespoon chopped garlic 1 1/2 cups sifted all-purpose flour 4 cups water 2 cups chopped onions 1/2 cup chopped celery Louisiana hot sauce to taste or 1 teaspoon cayenne pepper 1 cup chopped green bell pepper 1 cup chopped celery 2 cups dry […]