Archives for Heritage Recipes category
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 thoroughly in cold water Cut into serving pieces and place [...]
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 [...]
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 vegetable shortening
2 teaspoons [...]
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 hot sauce
1/2 cup minced green onions, [...]
1 chicken, cooked in water with celery and onion and boned (reserve broth)
1 (8 oz) pkg. frozen peas and carrots, parboiled 3 minutes
3 potatoes, peeled, cubed and cooked
2 hard-boiled eggs, sliced (optional)
Dumplings made from pastry or dumpling dough, cooked in chicken broth (optional)
Sauce:
1/2 stick margarine
1/3 cup flour
1 pint chicken broth
1 can Cream of Chicken Soup
1 [...]
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 a large Dutch oven. Add chicken seasoning and enough [...]
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 cup chopped bell pepper
1 clove garlic, minced
1 teaspoon [...]
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 white wine
1 pound andouille or smoked sausage
One rabbit, cut into [...]
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 rabbit in flour seasoned with salt and [...]
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 done, about 8 minutes. Remove from [...]
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 and half
Poultry seasoning and [...]
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 and add flour, salt and pepper. [...]
The traditional accompaniment to country ham. Part of a well-balanced Southern Breakfast!
Add water (or black coffee) to fried ham drippings in a [...]
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 canning jars along with lids and rings.
Pack okra in jars, alternating [...]
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 tablespoon Cloves
10 Small hot red peppers
3 tablespoons [...]
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 salt
3 cups sugar
2 cups [...]
Great on warm biscuits on a cool fall morning.
6 pounds apples
1 cup apple cider
21/2 cups sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves
Remove stems from apples. Place apples in a large kettle, cover with water and bring to a boil. Reduce heat and simmer until apples are tender. Drain. Puree through a food mil or sieve [...]
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 yellow cornmeal
1/4 cup oil or bacon drippings
1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1 to 2 tablespoons sugar
1 C cracklings
1 [...]
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 [...]
A wonderful way to start any day, or make supper a real Southern treat. Great with apple butter, too.
2 cups flour
1/2 teaspoon cream of tartar
1 tablespoon baking powder
1/4 teaspoon salt
2 teaspoons sugar
1/2 cup butter, shortening, or margarine
3/4 cup buttermilk
In a bowl sift together flour, baking powder and soda, sugar, cream of tartar, and salt. Cut [...]
Cajun, Soul Food and Lowcountry Recipes
