Can you suggest a couple of traditional southern recipes?

Question

My sister is coming to visit me in Canada from Las Vegas. Her husband was from Georgia and I know that she eats a lot of food that was traditional in Georgia. ( dishes with different kinds of beans, etc.) I would like to make something for at least a couple of meals that are more in line with what she is accustomed to. Does anyone have any simple recipes they could suggest. Nothing too expensive or extravagant please because I am handicapped and on a limited budget. Thankyou.

Answer 1

I'm from Texas, but the foods I'm recommending are common throughout the South. They're all easy to afford and fairly simple to make, but don't be afraid to substitute ingredients (i.e. bacon drippings = vegetable oil or new potatoes = cut up russets).

1. Fried Chicken: http://southernfood.about.com/cs/chickenrecipes/a/fried_chicken_2.htm

2. Old fashioned cornbread: http://www.dianaskitchen.com/page/bread/cbrd.htm

3. Fried Okra: http://www.cooksrecipes.com/sidedish/southern-fried-okra.html

4. Green beans and new potatoes: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30521,00.html

5. Southern pinto beans: http://recipes.newkerala.com/cooking-guide/recipe.php?item_id=92

Answer 2

Here is one:

BIG MAMA’s FRIED CHICKEN

(Makes 8 servings)

2Chickens cut into breasts, legs, wings, and thighs
4large eggs
¼cup water
3cups all-purpose flour
2Tbs. Salt
1Tbs. Paprika
2tsp. ground black pepper
3 to 6cups shortening

Rinse the chicken and pat dry.
In a medium bowl, beat together the eggs and the water.
Combine the flour, salt, paprika, and pepper in a bag and set aside.
Heat the shortening in a large deep skillet until it is hot, but not smoking. If you’re using an electric skillet, heat it to 400º F. (200º C.).
Dip each piece of chicken in the egg mixture and then place in the bag with the flour and shake to coat. Let stand for 4 or 5 minutes.
Fry three to five pieces of chicken at a time for about 15 minutes, until they are browned and cooked through.
Drain on paper towels.

Enjoy!

Answer 3

I'm from North Carolina and the breakfast of choice here is biscuits 'n' gravy. The following is a traditional southern recipie for sausage gravy. Trust me, they'll love it!

1 pound sage flavored ground breakfast sausage
2 tablespoons finely chopped onion
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 dash Worcestershire sauce
1 dash hot pepper sauce


To make the gravy: Crumble sausage in skillet and cook over medium-low heat. Add onion and cook until tender; drain. Stir in flour, a little at a time, for about 6 minutes or until bubbly and golden. Stir in milk, nutmeg, poultry seasoning, salt, Worcestershire sauce, hot pepper sauce and cook until thick.

Answer 4

I am from GA and I always liked a good pot of pinto beans or black eyed peas, and corn bread. YUM! YUM! All you have to do is rinse and soak the beans over night. When you go to cook the beans add some bacon or a pork bone for added flavor. The recipe for the corn bread is on the back of a corn meal package. Simple and delicious.

Answer 5

SMOTHER PORK CHOPS

COAT PORK CHOPS IN FLOUR SEASONED WITH SALT AND PEPPER.
FRY CHOPS IN VEG OIL UNTIL GOLDEN BROWN.
DRAIN ALL BUT MAYBE A TABLESPOON OF GREASE FROM THE PAN. RETURN TO HEAT AND ADD 1 OR 2 TABLESPOONS OF BUTTER AND ABOUT A 1/4 CUP OF FLOUR AND COOK UNTIL FLOUR IS GOLDEN BROWN , ADD 1 CAN OF CHICKEN BROTH SLOWLY TO THE PAN WHISKING CONTINUOUSLY SO LUMPS DON'T FORM. ONCE GRAVY IS COMBINED AND STARTS TO THICKEN ADD PORK CHOPS TO THE GRAVY AND LET SIMMER ON LOW .
THE LONGER THEY SIMMER THE BETTER THEY ARE.

THIS IS GOOD SERVED WITH MASH POTATOES OR RICE AND GREEN BEANS. OH YEAH AND YOU NEED SOME HOT BISCUITS ON THE SIDE TOO.

THIS IS AN AWESOME MEAL... REALLY EASY AND VERY INEXPENSIVE. CHOOSE ANY CUT OF PORK YOU LIKE.
HOPE THIS HELPS . ENJOY!!

Answer 6

White beans simmered in chicken broth (soak 'em first in H2O)
seasoned greens - from a can
cornbread
grilled porkchops seasoned with "Allegro" brand marinade
green onions
sweet tea ( you add two cups of sugar to 1 gallon of hot tea)

peach cobbler w/ vanilla ice cream for dessert

Answer 7

How about chicken fried steak? Check out Paula's Home Cooking on the Food Network Channel, if you cant get that on tv, look it up on the Food Network website.

Answer 8

Southern Fried Chicken
A buttermilk marinade will result in tender, juicy chicken. You can choose to heat up your fried chicken or not, depending upon your preference, with the variations.

3 pounds frying chicken pieces
2 cups buttermilk
3 eggs
1/2 tablespoon Tony's Creole seasoning
1-1/2 to 2 cups Crisco (or other vegetable shortening)
1 cup all-purpose flour
At least 3 hours (and up to 12 hours) before frying your chicken, combine the buttermilk with seasoning and eggs. Pour mixture over chicken pieces, turn all pieces to coat well, and refrigerate.
Melt the shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour and other half of the salt and pepper. Drain marinade from chicken pieces. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper.

When the melted shortening reaches a temperature of 360°F on a frying thermometer, carefully place the chicken pieces, skin side down, starting with the dark meat, in the center of the skillet. Reduce the heat to medium-high, and cover loosely. Cook for 15 minutes or until chicken is dark golden.

Lower heat to medium and remove cover. Turn the pieces over carefully and cook, uncovered, for another 15 minutes.

Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.
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MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

Simmer on medium heat till onions are soft.

Answer 9

Pinto beans, Fried Pototes, fried cabbage,
When my beans are done I like to add rice to them I also like to season them withTony's Creole seasoning
I cook my potatoes with onions and also the fried cabbage.

Good luck,

Answer 10

Cuisine of the Southern United States
http://en.wikipedia.org/wiki/Cuisine_of_the_Southern_United_States

BRUNSWICH STEW:--originated in either Virginia or Georgia; exact development is subject of long-standing dispute.

3 to 4 slices lean bacon, diced
3 Tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
pinch ground cayenne pepper
3 1/2 to 4 pounds chicken pieces (1 broiler fryer)
3 medium onions, thinly sliced
2 cans (14.5 ounces each) diced tomatoes
1 red bell pepper, chopped
1/2 teaspoon dried thyme
2 cups lima beans, fresh or frozen, cooked
2 cups corn kernels, fresh or frozen, thawed
1/2 cup okra, sliced, fresh or frozen
2 Tablespoons chopped fresh parsley
2 teaspoons Worcestershire sauce

In a large skillet, cook the diced bacon until fat is rendered. Remove the bacon bits with slotted spoon and refrigerate until stew is nearly done. Combine flour, salt, pepper and cayenne; dredge the chicken. Brown the chicken in the rendered fat with the onions, turning pieces to brown on all sides. Add 1 1/2 cups boiling water, the tomatoes, cayenne pepper and thyme to the slow cooker with chicken. Cover and cook Brunswick stew on LOW 6 to 8 hours. Add remaining ingredients, including reserved bacon; cover and cook Brunswick stew on HIGH for 30 minutes longer or until vegetables are tender.

OLD-FASHIONED CORN PONES
2 cups cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 Tablespoon lard or shortening
milk, enought to make a stiff dough

Mix together cornmeal, baking powder, and salt. Cut in lard and add enough milk to make a stiff batter. Form into cakes with hands and place in a greased baking pan. Bake in a preheated 425° oven for 20 to 30 minutes.
http://southernfood.about.com/od/cornbread/r/bl01002c.htm

PEACH PIE:
1 2-crust pre-made pastry shell
5 cups fresh peaches peeled and sliced
1 Tablespoon lemon juice
2/3 cup sugar
1 Tablespoon flour
1/4 teaspoon nutmeg
2 Tablespoons butter
Line a 9-inch pie pan with pastry. Fill pan completely with peaches. Sprinkle lemon juice on top. Mix sugar, flour and nutmeg together and sprinkle over all. Dot with butter cut in small pieces. Cover with top crust and press edges together. Cut slits in top crust for steam to escape. Bake at 450 degrees for 10 minutes, reduce heat to 350 degrees and continue baking for another 45 minutes. Cool for 30 minutes before serving. Especially good topped with whipped cream or vanilla ice cream.