Archives for Recipes category

10 pounds peaches 5 pounds white sugar or 4 1⁄2 pounds of brown sugar 5 cups of best cider vinegar 6 sticks of cinnamon 12 whole cloves 1 teaspoon allspice Skin the peaches by scalding them for 40 seconds with boiling water. Drain and dash them into cold water. Cook the sugar, vinegar and spices for […]

4 quarts pickling cucumbers, thinly sliced 8 medium white onions, peeled, thinly sliced 1/2 cup pickling salt 5 cups sugar 1 1/2 teaspoon turmeric 1 teaspoon celery seed 2 tablespoons mustard seed 5 cups apple cider vinegar Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let stand, covered […]

Robert E. Lee Cake

Robert E. Lee cake (also referred to as Lee Cake, General Lee Cake, R.E. Lee Cake and General Robert E. Lee Cake in early recipes) existed by other names long before Robert E. Lee became the South’s most beloved icon.

This citrus-flavored sponge cake is very labor-intensive, but the results are well worth the effort. This recipe is based on several written between 1977 and 1891.

This is a simple but delicious version of the Lowcountry classic Shrimp and Grits. The shrimp are sauteed in a butter sauce and served over stone-ground grits.

My grandfather ate rice for breakfast nearly every day. Cooking the rice in milk gives it the texture of a creamy porridge. Yield: 4 servings 2 cups whole milk 1/2 teaspoon salt 2 tablespoon butter 1 cup rice In a 2-quart saucepan with a tight fiitting lid, combine milk, butter, salt and rice; stir once […]

There are few things that can brighten up a dreary winter’s day better than pickled blackberries. They are an addictive combination of tart and sweet, and are traditionally served over ice cream or pound cake. This recipe is based on several from the late 1800s and early 1900s.

A classic New Orleans cocktail made with gin, cream and lemon juice.

Salt and Pepper Catfish

Recipe for Southern fried catfish, a popular Soul Food recipe from the North Carolina Piedmont

Shrimp Remoulade

Shrimp Remoulade is one of the classic dishes of New Orleans; boiled shrimp served cold over salad greens with a spicy mayonnaise dressing.

Strawberry Lemonade

1 cup water 1 cup sugar Juice of 4 to 6 lemons 1 cup fresh strawberries In a 1-quart saucepan over medium heat, add sugar to the water and cook, stirring occasionally, until sugar dissolves and mixture thickens slightly. Using a juicer, extract one cup of juice from the lemons. Place the strawberries in a […]