What are so good Southern Recipes?

Question

I'm makeing a cookbook for my step grandparents for xmas. They are from Maine/New york and travel down to VA all the time to visit me. They love the food here and can't gt waht the like up there very much. I just wanted to know so good recipes other than just fried chicken.

I mean OTHER than just fried chicken!

Answer 1

Southern Fried Cabbage

INGREDIENTS
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar

DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.


Southern Pulled Pork

INGREDIENTS
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring

DIRECTIONS
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.


Southern Cornbread

INGREDIENTS
2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk

DIRECTIONS
In a large bowl mix together the corn meal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

Southern Cornbread dressing

INGREDIENTS
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs

DIRECTIONS
Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.

Answer 2

fried cornbread--- actually just about anything fried- fried steak, chicken, or pork the fried cornbread is the easiest though and cheapest yellow corn meal egg water milk mix corn meal with one egg and small amounts of water and milk until pancake like mixture (a little thinner though). warm skillet-- put in a couple teaspoons of vegetable oil (or bacon grease if you have it)- warm it up spoon cornmeal mixture in skillet to make individual pancakes when you see the pancakes stop bubbling flip over and cook for a couple minutes on the other side until done

Answer 3

My great grand mother was from the Eastern Shore of Maryland.
Here's a yummy Southern Thanksgiving side dish:
Creamed Onions
peel 1 lb pearl onions.
boil until tender, 12 to 15 minutes. Drain.
Make white sauce:
melt 4 tablespoons butter in a saucepan.
stir in 1/4 cup flour, cook it a little, don't let it brown
pour in 1 cup cold milk. Bring to boil over low heat, stirring constantly
Season with 1 teaspoon Italian Blend, salt and pepper to taste.
Add drained onions to sauce, stir in. Taste again for seasoning.
Serve in a lovely small casserole.
Enjoy

Answer 4

look for recipes of the traditional pound cake, sweet potato pie, pecan pie, fried pies, peach cobbler, collard greens, the traditional southern sweet tea made with only liptons of course. and don't forget the barbque.

Answer 5

Black eyed peas, squash, low country boil, regional seafood recipes. GREENS of any kind. I love my husband's southern-ness.

Answer 6

Chicken fried steak, mashed taters, and collard greens.
Black eyed peas slow cooked with hamhocks.
pecan pie
or just a whole roated pig....

Answer 7

"Southern"! Hey, you came to the right place! Here in Antarctica (as far south as you can get), we favor things like Hormel's Spam, and MREs (Meals Ready to Eat).

Answer 8

green bean casserole. green beans cream of mushrrom and fried cruchie onions on top and bake its sooooo good

Answer 9

How far south? Chicken fried steaks are great---Biscuits and gravy---Red eye gravy----Greens----navy beans and rice---REALLY a great cook book for you would be Beyond grits and gravy......Great.....

Answer 10

This is to good, I swap the Kielbasa for Chorizo sausage.

Red Beans and Rice with Ham Hocks and Kielbasa Sausage

Makes 6 servings

Ingredients:

1 pound red kidney beans
water
6 smoked ham hocks
14 cups water, divided
2 1/2 cups celery, fine chop
2 cups onion, fine chop
2 cups green bell pepper, fine chop
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 pound kielbasa or chorizo, cut diagonally into 1 inch pieces
4 1/2 cup hot cooked rice

Preparation:

Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Or cover with water, bring to a boil, remove from heat and let stand covered for 1 hour.

Place the ham hocks, 10 cups of water, the celery, onions, bell pepper, bay leaves and seasonings in a 5 1/2 quart saucepan. Cover and bring to a boil over high heat.

Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside.

Add drained beans and 4 cups of water to the pan. Bring to a boil, reduce the heat and simmer 1 hour, stirring often. Stir in kielbasa and simmer until the beans start to break up, approximately 30 to 45 minutes.

Scrape the bottom of the pan often to ensure that the beans are not sticking.

Remove the meat from the ham hocks and add to the beans and sausage. Stir and cook 10 minutes more or until ham is heated through.

Answer 11

This a great website: http://myweb.cableone.net/howle/page/soudex.htm

Cheers,