What are so good Southern Recipes?

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.What are so good Southern Recipes?
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.What are so good Southern Recipes?
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.
';Southern-Fried Catfish'; - 6 servings





6 (1-lb.) whole catfish; dressed


1 cup cornmeal


2 tbsp. all-purpose flour


1/2 tsp. salt


1/4 tsp. pepper


1/4 cup milk


Salad oil


Hush puppies (recipe below)





1) Skin fish; remove and discard head and tail; set fish aside.


2) On waxed paper, combine cornmeal, flour, salt and pepper. Into pie plate, pour milk. Using tongs, dip each fish in milk, then coat well with cornmeal mixture.


3) In 10'; skillet over medium heat, heat 1/2'; oil to 375*. Fry fish, a few at a time, 5-6 minutes on each side until fish flakes easily when tested with a fork.


4) With pancake turner, lift cooked fish onto warm platter; keep warm until all fish are cooked. Serve with Hush Puppies.


(TIP: To skin catfish: With sharp knife, slit skin all the way around fish just below head. Using pliers, grasp skin above back fin and pull away from body.)








';Hush Puppies'; - 6 servings





1 1/2 cups white cornmeal


1/4 cup all-purpose flour


1 tsp. baking powder


1/2 tsp. baking soda


1/2 tsp. salt


1 cup buttermilk


1 egg; beaten


1/4 cup grated onion


Salad oil





1) In medium bowl, combine cornmeal, flour, baking powder, soda and salt. In small bowl, beat together buttermilk, eggs and onion. Pour all at once into dry ingredients; stir just until cornmeal is moistened.


2) In 4-quart saucepan, heat 2'; oil to 375*. Drop batter by tablespoonfuls into hot oil; fry a few at a time 1-2 minutes until golden. Drain on paper towels; serve hot. Yields 18.








';Southern Green Beans'; - 6 servings





1 lb. green beans; cut into 1'; pieces


6 slices bacon


1 medium onion; chopped


1/8 tsp. pepper





1) In 2-quart saucepan over medium heat, in 1'; boiling, salted water, heat beans to boiling. Reduce heat to low; cover and simmer 10 minutes or until beans are tender-crisp. Drain.


2) Meanwhile, in 10'; skillet over medium heat, fry bacon until crisp; remove and crumble. Pour off all but 2 tbsp. bacon drippings. In hot drippings, cook onion until tender. Add cooked beans, reserved bacon and pepper; heat through. Yields 3 1/2 cups.


(TIP: Substitute two 9-oz. pkgs. frozen cut green beans for fresh green beans. Cook as label directs; drain. Proceed as in step 2.)








';Southern Greens'; - 6 servings





1/2 lb. country ham


3 cups water


1 1/2 lbs. turnip greens, kale, mustard greens or collard greens


1/4 tsp. salt


1/4 tsp. pepper


Corn bread (optional)


White vinegar (optional)





1) In 4-quart saucepan over medium-high heat, heat ham and water to boiling. Reduce heat to low; cover and simmer 30 minutes.


2) Meanwhile, wash greens well under running cold water. Trim and discard ribs and stems; drain greens. Add greens, salt and pepper to saucepan.


3) Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until greens are tender. Drain greens, reserving liquid. Cool greens and ham until easy to handle. Cut up greens and ham; stir together. Heat through. Serve liquid with corn bread; serve greens with vinegar. Yields 5 cups.








';Southern Biscuits'; - 2 dozen





2 cups all-purpose flour


2 tsp. sugar


2 tsp. baking powder


1 tsp. salt


1/2 tsp. soda


1/3 cup shortening


2/3 cup buttermilk





Heat oven to 450*. Measure flour, sugar, baking powder, salt and soda into bowl. Cut in shortening thoroughly, until mixture looks like meal.


Stir in almost all the buttermilk. If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough.


Round up dough on lightly floured cloth-covered board. Knead lightly 20-25 times, about 1/2 minute. Roll a little less than 1/2'; thick. Cut with floured biscuit-cutter. Place on ungreased baking sheet; bake 10-12 minutes or until golden brown.


(Note: If using self-rising flour, omit baking powder and salt.)








';Traditional Fried Ham and Real Redeye Gravy'; - Serves 2





2 slices country ham, preferably Smithfield; each 1/4'; thick, skin trimmed off


1/2 cup water


1/2 cup strong brewed coffee





1) Heat a nonstick skillet over medium-high heat; add ham slices and fry until browned on both sides and heated through, about 3 minutes per side. Remove the ham to a plate and keep warm. Pour off all but 2 tbsp. of the ham drippings.


2) Place the skillet with the drippings over high heat; stir in the water and coffee. Bring to a boil, scraping up the browned bits on the bottom of the skillet, about 2 minutes. Pour the gravy over the ham and serve.








';Creamy Grits'; - Serves 4





6 cups water


1 1/2 cups grits (not quick-cooking or instant); preferably stone-ground


1 tsp. salt


1 1/2 tbsp. unsalted butter


3 tbsp. heavy (or whipping) cream





Bring water to rapid boil in large heavy pot. Stir in the grits and salt all at once; mix well. Reduce heat to low; cover and cook, stirring occasionally, until smooth and thick, 20 minutes.


Stir in the butter and the cream; mix well and serve immediately.








I wasn't clear whether or not you wanted a fried-chicken recipe. I have made this one, and my notes say ';excellent and moist';...





';Southern Fried Chicken with Cream Gravy'; - 4 to 6 servings





1/2 cup all-purpose flour


1 tsp. salt


1/4 tsp. pepper


2 lbs. chicken parts


1/4 cup bacon drippings or salad oil


1 1/2 cups milk or light cream


1 tbsp. chopped parsley


Hot cooked rice





1) In paper bag, combine flour, salt and pepper; add chicken, a few pieces at a time. Close bag and shake to coat chicken; repeat with remaining chicken pieces. Reserve 2 tbsp. flour mixture.


2) In 10'; skillet over medium-high heat, in hot bacon drippings, cook chicken pieces until well browned on all sides, turning frequently. Reduce heat to low; cover and cook about 35 minutes until chicken is fork-tender, turning pieces occasionally. Uncover during last few minutes to crisp skin. Remove chicken pieces to warm platter; keep warm.


3) To make gravy: Pour off all but 2 tbsp. drippings from skillet; blend in 2 tbsp. reserved flour mixture. Over medium heat, cook until golden, stirring and scraping bits loose from skillet.


4) Gradually stir in milk; heat to boiling, stirring constantly. Cook 1 minute more. Stir in parsley; season to taste with additional salt and pepper.


5) To serve: Spoon gravy over chicken; serve remaining gravy over rice.
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
Black eyed peas, squash, low country boil, regional seafood recipes. GREENS of any kind. I love my husband's southern-ness.
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.
This a great website: http://myweb.cableone.net/howle/page/sou鈥?/a>





Cheers,
';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).
Shrimp Creole





3 to 4 lbs medium-size fresh shrimp, peeled, deveined


1/4 cup vegetable oil


1/4 cup all-purpose flour


1 1/2 cups chopped onion


1 cup chopped celery


3/4 cup chopped green onions


1 large green pepper, chopped


2 cloves garlic, minced


1 can (14.5 ounces) diced tomatoes, undrained


1 can (8 oz) tomato sauce


1 can (6 oz) tomato paste


1 cup water


1 1/2 teaspoons salt


1 teaspoon pepper


1/2 teaspoon red pepper, ground


2 bay leaves


1 tablespoon lemon juice


2 teaspoons Worcestershire sauce


dash hot pepper sauce


1 tablespoon chopped parsley


hot cooked rice








PREPARATION:


Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic.





Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.


Serves 8.








or





Country Ham With Red-Eye Gravy





2 slices (8 ounces each) country ham, about 1/4-inch thick


2 tablespoons butter


1/2 cup strong brewed black coffee


1/3 cup water


PREPARATION:


In a large skillet, fry the ham in butter over medium heat until lightly browned. Remove to a platter. To the skillet add the coffee and water. Boil until reduced by about 1/2, scraping up browned bits in the bottom of the pan.


Pour over the ham slices and serve as a main dish or along with a big breakfast, with grits, biscuits, and eggs. Serves 2 to 4.
fried chicken, rice, and corn bread!
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.....
Southern Fried Fish and Hush Puppies:





Peanut oil


1 1/2 cups stone-ground corn flour


2 teaspoons salt, divided


1/2 teaspoon freshly ground black pepper


1/4 teaspoon ground red pepper


1 large egg


2 cups buttermilk


1 3/4 cups stone-ground whole-grain cornmeal


1/2 cup minced onion


1 teaspoon baking powder


1 teaspoon baking soda


3 pounds small whole red snapper, dressed (may use fillets)


Garnishes: lemon wedges, parsley sprigs





Pour oil to a depth of 1 1/2 inches in a stockpot or Dutch oven. Place it over medium-high heat, and heat to 375掳. Preheat oven to 200掳. Place wire racks on baking sheets, and set them aside.





While the oil is heating, prepare the coating for the fish. In a wide bowl, mix corn flour, 1 teaspoon salt, black pepper, and red pepper.





Prepare the hush puppy batter. Mix the egg and buttermilk well in a medium-size bowl. Stir in cornmeal until well blended. Stir in onion. Place remaining 1 teaspoon salt, baking powder, and baking soda in a small bowl, and set both bowls aside while you fry the fish.





When the oil reaches 375掳, dip each fish or fillet in the seasoned corn flour, coating it all over but shaking off any excess. Carefully lower each piece into the hot oil. Fill the pot but do not crowd it; the oil should bubble up around each piece of fish. Monitor the temperature closely so that it stays between 365掳 and 375掳. Fry the fish until it is golden all over, about 2 to 3 minutes on each side, depending on the size of the pieces. Set aside any of the remaining corn flour.





Remove the fish from the oil in the same order that the pieces were immersed, using a wire-mesh strainer, tongs, or any tool that will allow you to hold the fish over the pot so excess oil can drain. Immediately place the pieces on a wire rack, and place in the oven to keep warm.





Continue frying until all of the fish are done, always waiting for the oil to return to the proper temperature before adding more. Then proceed with frying the hush puppies.





Add the reserved baking powder mixture to the hush puppy batter and mix well. Then add the leftover seasoned corn flour to the batter, a little at a time, until the batter is thick enough to be spooned. This will take about 1/4 to 1/2 cup of the remaining corn flour.





Make sure that the oil has returned to 375掳, and then drop the batter by spoonfuls into the hot oil, using 2 teaspoons: one to scoop up the batter and the other to scrape it off and into the oil. Fry the hush puppies until they are golden brown all over, about 3 minutes, again carefully monitoring the oil, and then place on a wire rack.





You probably won't have to put the hush puppies in the oven to stay warm because your guests will be picking at them. Besides, they stay warm a fairly long time, and there are plenty to go to around. Repeat the process until all the batter is fried. Garnish with lemon wedges and parsley sprigs, if desired. Serve the fish and hush puppies immediately.





Note: Corn flour is the finest grind of cornmeal; in Louisiana it's called ';fish fry.'; If you can't find it, you can make your own by grinding cornmeal in a blender or food processor.





Yield: 3 dozen
I LOVE LOVE LOVE chicken fried steak!





Texas-Style Chicken Fried Steak with Cream Gravy


It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.


4 tenderized beef cutlets (known in supermarkets as ';cube steak';) OR 1 round steak, with fat removed, that you've tenderized yourself (see above)


1 egg


1/4 cup milk


all-purpose flour


cooking oil or melted Crisco


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/4 teaspoon paprika


1/4 teaspoon white pepper


Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.


Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.





Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.





With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.





Cream Gravy


After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.





Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.





Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.





Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.
Chicken fried steak, mashed taters, and collard greens.


Black eyed peas slow cooked with hamhocks.


pecan pie


or just a whole roated pig....
green bean casserole. green beans cream of mushrrom and fried cruchie onions on top and bake its sooooo good