Archives for Heritage Recipes category

2 Cups Buttermilk 1 Rabbit,cut into serving pieces 1 cup All-Purpose Flour 1 teaspoon Salt 3/4 teaspoon Pepper 1 cup Vegetable Shortening Gravy 3 tablespoons Pan Drippings 1/4 cup Flour 1 1/2 cup Milk Place rabbit pieces in a large, zipper-lock freezer bag. Cover with buttermilk and soak for at least 2 hours, preferably overnight.Dredge […]

Sausage gravy is made from the pan drippings leftover from frying sausage, then the sausage is crumbled into the gravy and served over hot biscuits. 1 pound hot sausage 1/2 cup flour 11/4 cups milk 1/2 teaspoon salt 1/2 teaspoon black pepper In a 10-inch cast iron skillet over medium heat, cook crumbled sausage until […]

This gravy (or a slight variation thereof) is the traditional accompaniment to fried chicken throughout the South. In Maryland, the gravy is served poured over the chicken; elsewhere, it is served on the side, usually over rice. Yield: 4 servings 2 tablespoons pan drippings 2 tablespoons flour or cornmeal 2 cups light cream or half […]

A great way to start the day-serve over hot biscuits Ingredients 1 lb. hot sausage 1/2 cup flour 11/4 cup milk1/2 tsp. salt 1/2 tsp. black peppe Crumble sausage in pan. Cook until done, about 8 minutes. Remove from heat and drain on paper. Reserve 8 tablespoons of fat. Put fat back on high heat […]

The traditional accompaniment to country ham. Part of a well-balanced Southern Breakfast! Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country ham, biscuits, and honey. If you like this recipe, I think you’ll really enjoy this cookbook: [asa]1581820046[/asa]

Yield: 5 pints 2 pounds small fresh okra 5 small hot peppers 5 cloves garlic, peeled 5 teaspoons dill seed 5 teaspoons celery seed 3 cups white vinegar 3 cups water 1/3 cup pickling salt 1/4 cup sugar Wash okra in cold water and pat dry with paper towels. Using manufacturer’s directions, sterilize five one-pint […]

You’ll find a jar of these on the counter of every country store, filling station and “Beer Joint” in the South. These are the real thing, spicy and sour! 24 eggs 6 cups Cider vinegar 2 tablespoon black peppercorns 1 tablespoon Whole allspice 1/2 tablespoon Mace 1/2 tablespoon Coriander seeds 1/2 tablespoon Cardamon seeds 1/2 […]

This hot, spicy relish has been a fixture on Southern tables since at least the 1860s. Serve it with a bowl of pintos, a cake of corn bread and some sweet onion! 5 red bell peppers, diced 2 large green tomatoes, diced 2 large sweet onions, diced 1 small head cabbage, diced 1/4 cup pickling […]

Cracklin corn bread is made with cracklings, which are bits of roasted pork skins. You can make your own, or you may be able to find them at small Mom & Pop groceries. 1 1/2 cup white cornmeal 1/4 cup oil or bacon drippings 1/2 cup flour 1 tablespoon baking powder 1/2 teaspoon salt 1 […]

Hush Puppies

The story goes that folks frying fish would drop bits of corn meal into the hot oil and throw them to the hound dogs to keep them quiet and away from the kettle of fish. A true Southern delicacy. 2 cups self-rising cornmeal 2 cups self-rising flour 1 1/2 teaspoons sugar 1/2 teaspoon salt 1/2 […]