Comments on: Good southern cookin recipes? http://www.suthernsplace.com/good-southern-cookin-recipes/ Southern Folks Make Great Food & Great Friends Fri, 15 Jan 2010 13:19:04 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Tennessee_whiskey6969 http://www.suthernsplace.com/good-southern-cookin-recipes/comment-page-1/#comment-22 Tennessee_whiskey6969 Mon, 26 Oct 2009 14:16:15 +0000 http://www.suthernsplace.com/?p=4#comment-22 Allright, first of all, do NOT use sweet cornbread mix, that stuff ain't fit for human consumption, and it's not a bit harder to get cornmeal and make the real thing, which tastes a damn sight better. Ole Timey Skillet Corn Bread Mix about 2 cups of self-rising cornmeal ( I like Martha White or White Lily Brands), 1 egg, 1/2 cup of oil, and about 1 cup and a quarter of buttermilk in a bowl til it's a nice, battery consistency, a bit thicker than normal cake batter, I don't use a recipe, I just pour the cornmeal in a bowl, make a well in the center, crack the egg, pour the little bit of oil in, and then the buttermilk and stir it up real well til it's mixed, so, my measurements are approximate, except for the 1 egg. Grease a cast iron skillet with Butter Flavor Crisco, and put in the oven while it preheats to 450 degrees. When oven preheats to 450, take skillet out and pour the batter in it, bake about 20 minutes til it's golden brown. Allright, first of all, do NOT use sweet cornbread mix, that stuff ain’t fit for human consumption, and it’s not a bit harder to get cornmeal and make the real thing, which tastes a damn sight better.

Ole Timey Skillet Corn Bread

Mix about 2 cups of self-rising cornmeal ( I like Martha White or White Lily Brands), 1 egg, 1/2 cup of oil, and about 1 cup and a quarter of buttermilk in a bowl til it’s a nice, battery consistency, a bit thicker than normal cake batter, I don’t use a recipe, I just pour the cornmeal in a bowl, make a well in the center, crack the egg, pour the little bit of oil in, and then the buttermilk and stir it up real well til it’s mixed, so, my measurements are approximate, except for the 1 egg.

Grease a cast iron skillet with Butter Flavor Crisco, and put in the oven while it preheats to 450 degrees. When oven preheats to 450, take skillet out and pour the batter in it, bake about 20 minutes til it’s golden brown.

]]> By: cher http://www.suthernsplace.com/good-southern-cookin-recipes/comment-page-1/#comment-21 cher Mon, 26 Oct 2009 13:26:18 +0000 http://www.suthernsplace.com/?p=4#comment-21 here are a few Southern Style Pork Spare Ribs 4 pounds pork spareribs 1/4 cup honey 1/4 cup ketchup 1/4 cup red wine vinegar 1/4 cup orange juice 2 garlic cloves, minced 1 tablespoon Tabasco sauce 1/2 teaspoon salt Heat spareribs and enough water to cover to boiling in 5-quart saucepan over high heat. Reduce heat to low; cover and simmer 1 hour or until ribs are fork-tender. Drain. Meanwhile, heat honey, ketchup, vinegar, orange juice, garlic, Tabasco sauce and salt to boiling in 1-quart saucepan over high heat. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened. Preheat grill to medium or preheat oven to 450 degrees F. Place ribs on rack on grill or in broiler pan. Brush ribs with honey mixture. Cook 20 minutes or until heated through, brushing occasionally with honey mixture and turning once ........................................................................ Amber Ale Baked Beans Ingredients 2 cups water 4 (16-ounce) cans low-sodium pinto beans, rinsed and drained 2 bay leaves 1 (14-ounce) can fat-free, less-sodium chicken broth 1 medium yellow onion, peeled and quartered 2 bacon slices (uncooked), chopped 2 cups chopped yellow onion (about 2 medium) 1 tablespoon minced garlic 2 teaspoons chili powder 3/4 cup no salt-added ketchup 1/3 cup packed brown sugar 3 tablespoons Dijon mustard 2 tablespoons Worcestershire sauce 1/4 teaspoon freshly ground black pepper 1 (12-ounce) bottle amber ale (such as Redhook) Cooking spray Preparation Preheat oven to 300°. Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder to pan; cook 1 minute, stirring frequently. Add ketchup and next 5 ingredients (through ale) and 1/2 cup reserved bean liquid to pan; bring to a boil. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick. Transfer to a 13 x 9-inch baking dish coated with cooking spray. Bake at 300° for 45 minutes or until thick. here are a few
Southern Style Pork Spare Ribs

4 pounds pork spareribs
1/4 cup honey
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup orange juice
2 garlic cloves, minced
1 tablespoon Tabasco sauce
1/2 teaspoon salt
Heat spareribs and enough water to cover to boiling in 5-quart saucepan over high heat. Reduce heat to low; cover and simmer 1 hour or until ribs are fork-tender. Drain.

Meanwhile, heat honey, ketchup, vinegar, orange juice, garlic, Tabasco sauce and salt to boiling in 1-quart saucepan over high heat. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened.

Preheat grill to medium or preheat oven to 450 degrees F. Place ribs on rack on grill or in broiler pan. Brush ribs with honey mixture. Cook 20 minutes or until heated through, brushing occasionally with honey mixture and turning once
………………………………………………………………
Amber Ale Baked Beans
Ingredients
2 cups water
4 (16-ounce) cans low-sodium pinto beans, rinsed and drained
2 bay leaves
1 (14-ounce) can fat-free, less-sodium chicken broth
1 medium yellow onion, peeled and quartered
2 bacon slices (uncooked), chopped
2 cups chopped yellow onion (about 2 medium)
1 tablespoon minced garlic
2 teaspoons chili powder
3/4 cup no salt-added ketchup
1/3 cup packed brown sugar
3 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 (12-ounce) bottle amber ale (such as Redhook)
Cooking spray

Preparation
Preheat oven to 300°.
Combine first 5 ingredients in a Dutch oven; bring to a boil. Reduce heat, and simmer 15 minutes. Drain over a large bowl; reserve cooking liquid. Discard onion and bay leaves.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside. Add chopped onion to drippings in pan; cook 10 minutes or until golden brown and caramelized, stirring frequently. Add garlic and chili powder to pan; cook 1 minute, stirring frequently. Add ketchup and next 5 ingredients (through ale) and 1/2 cup reserved bean liquid to pan; bring to a boil. Add beans and bacon. Reduce heat, and simmer for 10 minutes or until slightly thick. Transfer to a 13 x 9-inch baking dish coated with cooking spray. Bake at 300° for 45 minutes or until thick.

]]> By: libbyami http://www.suthernsplace.com/good-southern-cookin-recipes/comment-page-1/#comment-19 libbyami Mon, 26 Oct 2009 12:59:54 +0000 http://www.suthernsplace.com/?p=4#comment-19 The part of the south I'm from we cook turnip greens (and, pinto beans will follow greens recipe) as follows. Fill a clean dish pan with cold water and lots of salt and soak the greens for awhile. The salt in the water kills any insects that are still on the greens. Then, wash greens thoroughly to remove any grit, especially on the underside of the leaves. I wash one leaf at a time. It takes longer but it's worth not getting a mouth full of grit. In the meantime, in a large pot, have large chunks of ham boiling in a 1/4 pot of water. (When I bake a large ham, I usually freeze the ends and last pieces we don't eat to use for cooking beans, greens,etc.) Greens can be chopped if you prefer -- I don't as they're going to cook down and we eat them so fast that it doesn't matter what size they are on the plate! As you get greens clean place in a colander to drain and when colander is full add to boiling water. They will cook down considerably. When all greens have been added chop purple top turnips and add to top of greens. Cover and 'cook the daylights' out of them. When done, add salt to taste. (I never measure anything..after 42 years of marriage and raising 4 kids and now grandkids..everything is measured by eyesight.) Southern greens are cooked a very, very long time and are never just wilted. AND, PLEASE don't throw the pot liquor away..it is delicious!! I enjoy drinking it ..With our greens we serve fried potatoes with onions cooked in them, pinto beans, sliced red onion that is sliced very thin and has been chilled in fridge with ice cubes on top, cornbread and a big jug of sweetened iced tea usually drank from a fruit jar. Southern Dried Beans Sort and wash beans well. In a large pot (Dutch oven) boil large chunks of ham in half pot of water. After about 15 minutes add beans, stir and cover with lid slightly tilted. Cook pintos about 1 1/2 hours and add more water as needed. Great Northern, Limas and Black-eyed peas take less time to cook while Navy beans take longer. Dried beans should be soft when done and the broth should be slightly thickened. A pan of cornbread should always be on the table. Most southerners enjoy crumbled cornbread with pot liquor poured over it. Serve with some cornbread ahh Life is good The part of the south I’m from we cook turnip greens (and, pinto beans will follow greens recipe) as follows.
Fill a clean dish pan with cold water and lots of salt and soak the greens for awhile.
The salt in the water kills any insects that are still on the greens. Then, wash greens thoroughly to remove any grit, especially on the underside of the leaves. I wash one leaf at a time. It takes longer but it’s worth not getting a mouth full of grit. In the meantime, in a large pot, have large chunks of ham boiling in a 1/4 pot of water. (When I bake a large ham, I usually freeze the ends and last pieces we don’t eat to use for cooking beans, greens,etc.) Greens can be chopped if you prefer — I don’t as they’re going to cook down and we eat them so fast that it doesn’t matter what size they are on the plate! As you get greens clean place in a colander to drain and when colander is full add to boiling water. They will cook down considerably.
When all greens have been added chop purple top turnips and add to top of greens. Cover and ‘cook the daylights’ out of them. When done, add salt to taste. (I never measure anything..after 42 years of marriage and raising 4 kids and now grandkids..everything is measured by eyesight.) Southern greens are cooked a very, very long time and are never just wilted. AND, PLEASE don’t throw the pot liquor away..it is delicious!! I enjoy drinking it ..With our greens we serve fried potatoes with onions cooked in them, pinto beans, sliced red onion that is sliced very thin and has been chilled in fridge with ice cubes on top, cornbread and a big jug of sweetened iced tea usually drank from a fruit jar.

Southern Dried Beans
Sort and wash beans well. In a large pot (Dutch oven) boil large chunks of ham in half pot of water. After about 15 minutes add beans, stir and cover with lid slightly tilted. Cook pintos about 1 1/2 hours and add more water as needed. Great Northern, Limas and Black-eyed peas take less time to cook while Navy beans take longer. Dried beans should be soft when done and the broth should be slightly thickened. A pan of cornbread should always be on the table. Most southerners enjoy crumbled cornbread with pot liquor poured over it.

Serve with some cornbread ahh Life is good

]]> By: fishineasy http://www.suthernsplace.com/good-southern-cookin-recipes/comment-page-1/#comment-18 fishineasy Mon, 26 Oct 2009 12:49:08 +0000 http://www.suthernsplace.com/?p=4#comment-18 ok here you go, I am from Louisiana and love to cook: Grandma Bryan's Chicken and Dumplings CHICKEN 2 tablespoons vegetable oil 3-4 pounds chicken pieces (legs, breasts, thighs) 1 small onion, chopped 2 ribs celery, thinly sliced 3 cups plus 1/2 cup water 1 bay leaf 3 chicken bouillon cubes 1 teaspoon salt Black pepper, to taste 5 medium-size carrots, peeled and thinly sliced 1/3 cup all-purpose flour DUMPLINGS 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 tablespoon chopped fresh parsley 2/3 cup milk 1 large egg 1 tablespoon vegetable oil 1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes. 2. Stir in the onion and celery. Sauté briefly. 3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes. 4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender. 5. Meanwhile, remove the chicken meat from the bones. 6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth. 7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer. 8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl. 9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter. 10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. 11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings. Sugar Kissed Apple Pie Pastry 2 cups Gold Medal® all-purpose flour 1 teaspoon salt 2/3 cup plus 2 tablespoons shortening 4 to 6 tablespoons cold water Filling 1/2 cup sugar 1/4 cup Gold Medal® all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg Dash salt 6 cups thinly sliced peeled tart apples (6 medium) 2 tablespoons butter or margarine, if desired Topping 1 tablespoon water 1 tablespoon sugar 1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable. 3. On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 4. In large bowl, mix 1/2 cup sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate. 5. Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar. 6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours. STUFFED BELL PEPPERS RECIPE INGREDIENTS: 6 large red or green peppers, rinsed 1 pound lean ground beef 1 medium onion, finely chopped 1 or 2 cloves garlic, minced 1/2 cup long-grain white rice 1 1/4 cups chicken or beef broth 3/4 cup diced tomato (fresh or canned) 1 teaspoon paprika 1 teaspoon Worcestershire sauce 1 teaspoon dried basil 1/2 teaspoon salt Pepper, to taste 1/3 cup grated Parmesan, plus a little extra for garnish 1 large egg, lightly beaten 3 cups of your favorite tomato sauce 1. Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won't stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.) 2. Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool. 3. Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon. 4. Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and the 1/3 cup of Parmesan. 5. Heat the oven to 375 degrees. Lightly oil a large baking dish or casserole and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers into the prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil. 6. Bake the peppers until they're heated through, about 35 minutes. Remove the foil and sprinkle the tops with Parmesan. Serve the peppers hot, in pools of tomato sauce. Makes 6 servings. My Mam maw Jewell's Banana Pudding: 1 large package instant vanilla instant pudding 1 can sweetened condensed milk 12 oz carton whipped topping 1 large box vanilla wafers 6 large ripe bananas Mix instant pudding mix as directed. Combine with condensed milk. Fold in whipped topping. Layer together with bananas and vanilla wafers. Sprinkle crumbled vanilla wafer crumbs on top. Chicken and Cornbread Dressing (GREAT FOR HOLIDAYS) 1 large hen or chicken 3 cups crumbled bread (day old) 6 cups crumbled cornbread (not sweet) 2 large onions, chopped 1/2 cup green onion tops, chopped 1/2 cup chopped bell pepper 1 cup celery, chopped 7 eggs (raw) 2 cups milk (I use evap. milk) salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.) Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 - 12 CARROT CAKE 2 cups plain flour 2 cups sugar 2 teaspoons baking powder 2 teaspoons soda 1 teaspoon cinnamon 1 teaspoon salt 4 eggs 1 1/2 cups Wesson oil 3 cups grated carrots 1/2 cup chopped pecans 1/2 cup chopped English walnuts 3 - (8 ounce) packages cream cheese 1 stick butter (not margarine) 1 - (2 pound) bag of powder sugar Preheat oven to 300 degrees. Mix flour, sugar, baking powder, soda, salt, cinnamon. Beat eggs and add oil. Combine dry ingredients with egg mixture. Add carrots and nuts and pour into 4 greased/floured cake pans (8 or 9 inch) and bake for 45 minutes at 300 degrees. Cream together cream cheese and butter. Add sugar and beat well. ( I always let my cake cool for a very long time, sometimes overnight) When cake is cool, frost between layers. Hawaiian Chicken 1-3# cut up ready to cook fryer 1/4 cup melted butter 1-9 oz can pineapple slices (or chunks) I uses more 1/4 cup brown sugar 2 Tab. cornstarch 2 Tab chili sauce 1 tsp soy sauce 1 tsp salt 1/4 cup vinegar 1/2 tsp Worcestershire sauce 1/3 cup cat sup In a shallow roasting pan, roll chicken in melted butter until well coated. Arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnishing & dice the remaining. Mix the pinapple juice with the remaining ingredients. Add drained pinapple pieces. Spoon half over chicken. Cover and bake 350 degrees for 1/2 hour. Uncover & bake for 30-45 min. or longer till chicken is tender. Baste chicken occ. with sauce as it cooks. When done twist the two slices of pinapple (cut into) and place on chicken and serve. Mama's Chicken and Rice 1/4 cup canola oil 1 chicken, cut up or pre-cut pieces 1 large onion 1 teaspoon salt 1/4 cup black pepper 2 cups raw rice 4 cups water Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy. ok here you go, I am from Louisiana and love to cook:

Grandma Bryan’s Chicken and Dumplings

CHICKEN
2 tablespoons vegetable oil
3-4 pounds chicken pieces (legs, breasts, thighs)
1 small onion, chopped
2 ribs celery, thinly sliced
3 cups plus 1/2 cup water
1 bay leaf
3 chicken bouillon cubes
1 teaspoon salt
Black pepper, to taste
5 medium-size carrots, peeled and thinly sliced
1/3 cup all-purpose flour

DUMPLINGS
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
2/3 cup milk
1 large egg
1 tablespoon vegetable oil

1. For the chicken, heat the oil in a large Dutch oven or other large covered saucepan. Add the chicken pieces and brown them on each side for 2 minutes.

2. Stir in the onion and celery. Sauté briefly.

3. Add 3 cups of water, bay leaf, bouillon cubes, salt, and pepper. Bring to a boil, then reduce the heat and simmer the chicken, covered, for 30 minutes.

4. Remove the chicken, add the carrots to the pot, cover, and simmer for 10 minutes or until the carrots are tender.

5. Meanwhile, remove the chicken meat from the bones.

6. Whisk together the flour and the remaining 1/2 cup of water in a medium bowl until smooth.

7. Add the mixture and the chicken meat to the simmering saucepan. Cover and continue to simmer.

8. To prepare the dumplings, combine the flour, baking powder, salt, and fresh parsley in a large bowl.

9. Make a well in the dry mixture and add the milk, egg, and oil. Stir briskly to make a batter.

10. For each dumpling, spoon a rounded tablespoon of batter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring.

11. Ladle into wide soup bowls and serve hot. Makes 5 to 6 servings.

Sugar Kissed Apple Pie
Pastry
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
6 cups thinly sliced peeled tart apples (6 medium)
2 tablespoons butter or margarine, if desired
Topping
1 tablespoon water
1 tablespoon sugar

1. Heat oven to 425°F. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Divide pastry in half; shape each half into flattened round on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap; refrigerate about 45 minutes or until firm and cold, yet pliable.
3. On lightly floured surface, roll 1 round of pastry into circle 2 inches larger than upside-down 9-inch glass pie plate, using floured rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
4. In large bowl, mix 1/2 cup sugar, 1/4 cup flour, the cinnamon, nutmeg and dash of salt. Stir in apples. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Trim overhanging edge of bottom pastry 1/2 inch from rim of plate.
5. Roll other round of pastry. Fold pastry into fourths and cut slits so steam can escape; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Brush top crust with 1 tablespoon water; sprinkle with 1 tablespoon sugar.
6. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on cooling rack at least 2 hours.

STUFFED BELL PEPPERS

RECIPE INGREDIENTS:
6 large red or green peppers, rinsed
1 pound lean ground beef
1 medium onion, finely chopped
1 or 2 cloves garlic, minced
1/2 cup long-grain white rice
1 1/4 cups chicken or beef broth
3/4 cup diced tomato (fresh or canned)
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/2 teaspoon salt
Pepper, to taste
1/3 cup grated Parmesan, plus a little extra for garnish
1 large egg, lightly beaten
3 cups of your favorite tomato sauce

1. Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

2. Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

3. Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.

4. Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18 to 20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15 to 20 minutes. Stir in the egg and the 1/3 cup of Parmesan.

5. Heat the oven to 375 degrees. Lightly oil a large baking dish or casserole and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers into the prepared pan, so they are evenly spaced and surrounded by sauce. Spread a spoonful of the remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil.

6. Bake the peppers until they’re heated through, about 35 minutes. Remove the foil and sprinkle the tops with Parmesan. Serve the peppers hot, in pools of tomato sauce. Makes 6 servings.

My Mam maw Jewell’s Banana Pudding:

1 large package instant vanilla instant pudding
1 can sweetened condensed milk
12 oz carton whipped topping
1 large box vanilla wafers
6 large ripe bananas

Mix instant pudding mix as directed. Combine with condensed milk. Fold in whipped topping. Layer together with bananas and vanilla wafers. Sprinkle crumbled vanilla wafer crumbs on top.

Chicken and Cornbread Dressing
(GREAT FOR HOLIDAYS)
1 large hen or chicken
3 cups crumbled bread (day old)
6 cups crumbled cornbread (not sweet)
2 large onions, chopped
1/2 cup green onion tops, chopped
1/2 cup chopped bell pepper
1 cup celery, chopped
7 eggs (raw)
2 cups milk (I use evap. milk)
salt and pepper (I don’t salt, I use chicken bullion cubes adds more flavor to broth.)
Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 – 12

CARROT CAKE

2 cups plain flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups Wesson oil
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup chopped English walnuts
3 – (8 ounce) packages cream cheese
1 stick butter (not margarine)
1 – (2 pound) bag of powder sugar

Preheat oven to 300 degrees. Mix flour, sugar, baking powder, soda, salt, cinnamon. Beat eggs and add oil. Combine dry ingredients with egg mixture. Add carrots and nuts and pour into 4 greased/floured cake pans (8 or 9 inch) and bake for 45 minutes at 300 degrees. Cream together cream cheese and butter. Add sugar and beat well. ( I always let my cake cool for a very long time, sometimes overnight) When cake is cool, frost between layers.

Hawaiian Chicken
1-3# cut up ready to cook fryer
1/4 cup melted butter
1-9 oz can pineapple slices (or chunks) I uses more
1/4 cup brown sugar
2 Tab. cornstarch
2 Tab chili sauce
1 tsp soy sauce
1 tsp salt
1/4 cup vinegar
1/2 tsp Worcestershire sauce
1/3 cup cat sup
In a shallow roasting pan, roll chicken in melted butter until well coated. Arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnishing & dice the remaining. Mix the pinapple juice with the remaining ingredients. Add drained pinapple pieces. Spoon half over chicken. Cover and bake 350 degrees for 1/2 hour. Uncover & bake for 30-45 min. or longer till chicken is tender. Baste chicken occ. with sauce as it cooks. When done twist the two slices of pinapple (cut into) and place on chicken and serve.

Mama’s Chicken and Rice

1/4 cup canola oil
1 chicken, cut up or pre-cut pieces
1 large onion
1 teaspoon salt
1/4 cup black pepper
2 cups raw rice
4 cups water

Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.

]]> By: jezebel_lilly http://www.suthernsplace.com/good-southern-cookin-recipes/comment-page-1/#comment-17 jezebel_lilly Thu, 22 Oct 2009 19:48:35 +0000 http://www.suthernsplace.com/?p=4#comment-17 Bean soup with ham,gumbo,chicken fried steak,fried turkey....go to recipezaar.com and look in the southern cooking section. Bean soup with ham,gumbo,chicken fried steak,fried turkey….go to recipezaar.com and look in the southern cooking section.

]]> By: John E http://www.suthernsplace.com/good-southern-cookin-recipes/comment-page-1/#comment-20 John E Fri, 16 Oct 2009 13:13:38 +0000 http://www.suthernsplace.com/?p=4#comment-20 Easy beans and cornbread. White bean, pintos or a mix. 2lb bag wash the beans and remove and stones and ugly beans soak the beans in a large pot overnight with 6 cups of water rinse the beans again and place them in a large crock pot filled with water about 1/2 inch over the beans Add salt pork, cut off the skin, a bit of salt, pepper, chopped garlic Turn to crock pot to low when you leave for work and it'll be ready when you get home. Corn Bread Sweet Yellow corn bread mix, mix up to it's directions add can of corn drained, chopped roasted red peppers, chopped banana pepper rings, a bit of real chunky salsa and a bunch of shredded cheese. you could also throw in anything else you have that sounds good. you'll have to dry the mix up a bit by adding some corn meal or bisquick bake about 25 degrees higher than the cornbread mix said till it starts to brown on top. If it turns out a little cakey and takes way too long to bake make it a little drier next time. Eaten together it's hard to beat. Easy beans and cornbread.

White bean, pintos or a mix. 2lb bag

wash the beans and remove and stones and ugly beans
soak the beans in a large pot overnight with 6 cups of water

rinse the beans again and place them in a large crock pot filled with water about 1/2 inch over the beans

Add salt pork, cut off the skin, a bit of salt, pepper, chopped garlic

Turn to crock pot to low when you leave for work and it’ll be ready when you get home.

Corn Bread

Sweet Yellow corn bread mix, mix up to it’s directions

add can of corn drained, chopped roasted red peppers, chopped banana pepper rings, a bit of real chunky salsa and a bunch of shredded cheese. you could also throw in anything else you have that sounds good.

you’ll have to dry the mix up a bit by adding some corn meal or bisquick

bake about 25 degrees higher than the cornbread mix said till it starts to brown on top. If it turns out a little cakey and takes way too long to bake make it a little drier next time.

Eaten together it’s hard to beat.

]]>