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 teaspoon pepper
1 large onion [...]
Archives for Soul Food category
Sweet potato biscuits are another gift to Southern cooking from African Americans. The recipes go back to before the Civil War; during the wartime food shortages, they became familiar to all southerners as the sweet potatoes were used to stretch out flour, which was scarce in the last years of the war.
The biscuits are [...]
You heard Granny talk about it, now make your own!
3 cups cornmeal
3 tablespoons lard or vegetable shortening
2 1/2 cups boiling water
3 teaspoons salt
Melt lard in 10 inch cast iron skillet and swirl to coat. Pour remaining fat into other ingredients and mix. Bake at 350¼ F for 45- 50 min. or until golden brown. [...]
1 cup stone-ground yellow cornmeal
1/2 teaspoon salt
1 cup boiling water
2 tablespoons butter
Preheat oven to 400 degrees. Combine cornmeal and salt in medium bowl. Pour boiling water into dry ingredients and stir well.
Add butter and beat until mixed well. Pour mixture into greased, pre-heated 10 inch cast iron skillet. Bake 20 [...]
This Cajun treat takes its name from the brown appearance of the rice after it is fried and mixed with chicken giblets. It has a rich, flavorful taste and goes well with chicken, duck, turkey or game.
Serves 6 to 8.
1 quart water
1 pound chicken livers or livers and gixxards
3 teaspoons Creole seasoning
1 teaspoon salt
1/2 cup [...]
What Sunday “Dinner on the Grounds” would be complete without this favorite?
2 cans French cut green beans
1 can of Durkee’s brand onions
1 cup of whole milk
1 teaspoon ground pepper (or to taste)
1 can cream of mushroom soup
Mix green beans, milk, pepper, soup and 3/4 can of Durkee onions.
Bake at [...]
Quick Greens served with hot corn bread and Pinto beans were a staple at my house when I was growing up. They go well with any dish you care to [...]
Red rice is served all along the South Carolina and Georgia coast as an accompaniment to meat, game andseafood.
5 slices bacon or side meat
2 cups cooked rice
3/4 cup chopped onion
2 cups canned tomatoes
1/2 teaspon salt
1/2 teaspoon pepper
1/2 teaspoon hot sauce
n a 10-inch cast iron skillet, cook bacon and reserve grease. Crumble bacon and set [...]
A delicious blend of flavors make these a Southern and Soul Food classic.
2 large sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice
1/4 cup raisins
1/4 cup chopped pecans
1/2 teaspoon cinnamon
Boil cut-up sweet potatoes until fork tender.
Melt the butter, cinnamon, and brown sugar together in a sauce pan over medium heat. Add orange [...]
1(1 pound) package dried black-eyed peas
2 quarts water
ham hock, ham bone, piece of salt pork or several slices of bacon
salt and pepper to taste
Wash peas and soak  in cold water overnight or at least 6 hours. Drain. Place peas in large pot and cover with water. Add ham bone or bacon. Simmer for [...]
