Archives for Recipes category

Okra and Tomatos A favorite Southern summertime treat! 1 Tbs. bacon grease 1 medium Vidalia onion, chopped 1 lb. okra, cut into 1/2 inch slices 3 fresh tomatoes, preferably Big Boy 1 tsp. sugar Heat bacon grease in a heavy nonreactive skillet over medium high heat.cook onion 3-4 minutes or until translucent. Add okra and […]

Macaroni and Cheese

Macaroni and Cheese If you’ve only had it out of a box, you’re in for a treat. This is the real stuff. 3 tablespoons butter 3 tablespoons. flour 2 c. milk warmed 1 1/2 pounds. elbow macaroni- cooked 1 pound sharp cheddar cheese grated 1 pound monterey jack cheese grated In small sauce pan, melt […]

Fried Okra

A Southern summer favorite. 1 1/2 cups sliced fresh okra 1 cup cornmeal 1/2 cup all-purpose flour 1/2 teaspoon salt Pepper to taste (optional) Vegetable oil for frying Salt okra and let sit for a few minutes to bring out juice. In a shallow bowl, combine cornmeal, flour, and pepper. Gently roll okra in cornmeal, […]

Fried Green Tomatoes

A recipe for Southern fried green tomatoes, a dish traditionally made from tomatoes that didn’t ripen before first frost..

Fried Grits

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 […]

Chef Rick’s Fried Corn

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 […]

Sweet Potato Salad

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 […]

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 […]


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.

Mixed Greens

2 pounds collard greens 2 pounds mustard greens 2 pounds turnip greens 1⁄2 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 […]