Southern food recipes?

I can"t give exact measurements but if I list the ingredients perhaps you can try them

Now for fried green tomato you slice the tomato not to thin I soak mine in buttermilk, and dreg a mix of corn meal and flour, now season your corn meal flour mix and fry in hot oil. It only takes a few minutes. Then we have Hot water corn bread, some people don't know what that is but some well, take a cup of corn meal add pinch or two of salt 2 heaping tablespoons of flour mix well add enough water to make a thick like batter, not to thin and get your skillet and oil nice and hot, drop a good table spoon of that batter in that oil and fry it like a pancake. I usually serve that with pinto beans or great northern beans. Now i sort my beans and pick out the rocks, and trash, place them in a bowl while my turkey butts are boiling. Can't use ham hocks any more but you can if your diet lets you.Now while they are in that bowl it's full of water,making them soft, after about an hour, drain the water, rinse them place them in the water with the meat cook until down.Serve with meat of choice. Pork chops fried chicken, or like my daddy pig feet. Hope this helps you.

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This is a very old, traditional New Orleans recipe.

Red Beans and Rice

1 lb. dried red kidney beans

2 qts. cold water

1 thick slice raw ham, cut into cubes

1/2 lb. hot sausage, slicked thick

1 bunch green onions, including green tops

1 bell pepper

2 stalks celery

3 medium sized onions

large pinch of ground thyme

4 bay leaves

cayenne pepper or tabasco sauce

salt, pepper

Rinse kidney beans, sorting out any that look bad. Put beans in a 3-4 quart pot with water, ham, and sausage. Set uncovered over medium heat. While water is heating, chop and add veggies, then add thyme and bay leaves.

When mixture boils, reduce heat and cover. Stir every 20-30 minutes for 3 hours. Then, with a wooden spoon, mash about 1/4 of the beans against the side of the pot. If they don't mash easily, try again in 1/2 hour.

Forty minutes after mashing the beans, taste and season with salt, pepper, cayenne pepper or pepper sauce. (Don't use too much. This should be subtly flavored.) Continue to simmer another 1/2 hr. while preparing rice. Ladle beans over rice to serve.

The veggies cook away to nothing. The mashed beans thicken the sauce to a creamy consistency.

Here is my favorite. Southern-Fried Chicken 1 3 lb chicken, cut up 1/3 cup butter milk 1/4 teaspoon freshly ground pepper 1/2 cup flour 1 teaspoon salt 2/3 cup lard or oil, lard will give the best flavor. 1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat. 2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paper towels.

Traditionally, just about every Southern recipe is either smothered,covered or fried. Beans and greens are cooked with either salt meats,ham hocks or pork trimmings. It depends on what your interested in cooking. I have more then enough recipes to share, for the most part true Southern recipes are passed from Mother to daughter and so on. Great southern cooks found in the kitchen throw things together, cook by site and taste.

email me or put me on your favorite list, I will help in anyway I can.

Leather Britches

You will need several pieces of country style ribs,

new potatoes, and a very large can of Italian Green Beans or Fresh ones.

I always rinse my meat in a large stock pot, start your meat with salt and pepper and a couple of cups of water, cook on medium heat about 40 minutes, don't let them run out of water. Rinse your beans and potatoes add to stock pot and enough water to come to top of beans and potato's. Cook on medium heat until all meat, potatoes are done, The green beans will take on the flavor of meat and potatoes.

In one pot you have your meat,leather britches and potato

Potato Salad,

In a large pot, peal and dice fresh potatoes, add to pot cover with tablespoon of salt and add a half dozen or so eggs, cover with cold water (eggs can be cooked in different pot) opt

Bring to a boil and cook till potatoes are just tender, remove and drain set aside to cool

dice onion, green pepper, (peel and smash your eggs),use sweet pickle relish and mayonnaise.

For about 6 large potatoes, use at least 6 large eggs,1 small onion,1 medium sweet bell peper, and 3/4 cup relish, mix together, add salt and pepper and enough mayonnaise to make it taste right I use about 1 cup. You don't want it too dry and not wet, refrigerate and serve chilled.

Cole Slaw

1 medium cabbage, cleaned and shredded

1 or two carrots, scrapt and grated

1 tbsp sugar

1 tsp salt and pepper (this you have to check for taste add more if needed.

enough mayonnaise to make a dressing a good cup or even more,

taste your slaw, if it needs more sugar add a little, salt, pepper, mayonnaise...you be the judge

http://easysoutherncooking.com/

I share a lot of my families southern recipes there. I established the site in honor of my grandmother when she died. I haven't had a lot of time to work on it lately, but hope to have some time this summer.

Add a tablespoon full or a little more sugar to your cornbread mix. Makes it taste almost like cake.

http://southernfood.about.com/

This site rocks. It has tons of recipes for Southeren food.

This is a delicious basic southern fried chicken recipe.

Ingredients:

4 pounds chicken pieces

1 1/2 cups milk

2 large eggs

2 1/2 cups all-purpose flour

2 tablespoons salt

2 teaspoons pepper

3 cups vegetable oil

salt

Preparation:

Rinse chicken; pat dry and then set aside.

Combine milk and eggs in a bowl; whisk to blend well.

In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.

Dip a chicken piece in the milk mixture; let excess drip off into bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.

Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken breasts will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

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This is a simple yet delicious potato salad.

Make this with little new potatoes for the very best flavor, though it can be made with quartered Yukon gold or red potatoes. This creamy potato dish is delicious with chicken, fish, or steaks.

Ingredients:

1 1/2 to 2 pounds small new potatoes

1 to 1 1/2 c. fresh new peas or frozen

8 ounces small white onions, fresh peeled or frozen

1 1/2 tablespoons butter

1 1/2 tablespoons. all purpose flour

1 cup milk or half-and-half

Preparation:

Scrub potatoes and cut in half if a little large. Peel the onions, if not using frozen. Put potatoes and onions in a medium saucepan and cover with water. Add 2 teaspoons of salt. Cover and bring to a boil. Reduce heat to medium low and continue cooking for 10 to 12 minutes.

Add the peas to the potatoes and cook for 5 to 10 minutes longer, until potatoes are tender and peas are cooked. Transfer the vegetables to a colander to drain. In the same saucepan, melt the butter over low heat. Add flour and stir until blended. Add milk and continue cooking, stirring, until thickened. Add the drained vegetables to the sauce and gently stir to combine.

Serves 4.

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This is an A-MAZING bluberry bread pudding. It's soooo good!!!

I used small French-style sandwich rolls to make this bread pudding, and my family loved it.

Ingredients:

3 cups milk

3 large eggs

5 to 6 cups day-old torn French or Italian bread or rolls

1 cup granulated sugar

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 teaspoon lemon zest, optional

2 cups fresh blueberries

3 tablespoons powdered sugar

Preparation:

Heat oven to 350°. Butter an 11- x 7-inch baking dish.

Whisk together the milk, eggs, sugar, flavorings, and zest. Add the bread and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add about 4 cups of very hot water to the outer pan. I use water from my hot water dispenser, or bring water to almost simmering before adding to the larger pan. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top.

I really hope this helps you. It took me a while to type all of these old traditions up! Enjoy, from my family to yours!

Louisiana Crunch Cake

A popular southern cake with a caramelized nut topping.

Cake:

2 3/4 c. flour, sifted

2 tsp. baking powder

1 1/2 tsp. salt

1 3/4 c. sugar

1 c. shortening

3/4 c. milk

1 tsp. orange extract

1/2 tsp. almond extract

3 large eggs

Topping:

2 T. flour

3 T. brown sugar

3 T. confectioners' sugar

1/4 tsp. orange extract

1/4 tsp. orange rind

1/2 c. chopped pecans, optional

Sift together flour, baking powder and salt into large mixing bowl. Add sugar and stir. Cut in shortening with pastry blender or two knives. Add milk, orange extract, almond extract and eggs. Beat thoroughly. Set aside.

For topping, combine 3/4 cup cake batter with flour, brown sugar, confectioners' sugar, orange extract and orange rind. Mix well. Add pecans, if using. Spread topping in bottom of well-greased tube pan (angel food cake pan).

Pour batter on top and bake at 375ºF for 45-60 minutes. Remove from pan immediately or topping will stick to pan.

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Lynn's Broccoli Rice Casserole

½ cup chopped onion

½ cup chopped celery (*I will often leave out if I have none)

4 T. margarine

2 cups cooked rice

1 (10½ oz) can cream of mushroom soup

2 (10-oz) pkg. frozen chopped broccoli, barely cooked and drained

1 (8 oz) jar Cheese Whiz (or 8 oz.Kraft Garlic Cheese or Velveeta, diced)

1 4-oz) can water chestnuts, diced

Saute’ onions and celery in margarine. Mix all ingredients. Put into a greased 2-qt. baking dish. Bake at 350ºF for 25 minutes or until bubbly. Serves 8. Enjoy!!

--“River Road Recipes 2” cookbook

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Country Yellow Squash Casserole

2 lbs. yellow squash, sliced

1/2 cup chopped onions

1 clove garlic, chopped

1/3 cup oil

Dash of soy sauce

Salt and pepper, to taste

1/4 tsp. thyme

1 lb. ground chuck

1 can diced sliced mushrooms, drained

1/2 stack crackers, crumbled

1/4 cup grated cheese

1. Stew squash, onions and garlic in small amount of water until soft; drain. Add oil, soy sauce, salt, pepper and thyme and set aside.

2. Cook ground meat; drain and add mushrooms. Combine meat and vegetables. Add half of crumbled crackers to mixture. Add cheese.

3. Pour into greased 3-quart baking dish and sprinkle remainder of cracker crumbs on top. Cover and bake at 350 degrees until edges of dish are bubbling and brown, about 30 to 35 minutes.

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BAKED CHICKEN BREASTS WITH ALMONDS

Salt and pepper to taste

5 chicken breasts

4 tbsp. cooking oil

1 can cream of mushroom soup

1/2 c. cooking sherry

1/4 c. sharp cheddar cheese

3 tbsp. grated onion

2 tbsp. Worcestershire sauce

1/2 c. slivered almonds

Salt and pepper chicken; brown in oil. Place in baking dish. Combine soup, sherry, cheese, onion, and Worcestershire sauce; pour over chicken. Cover with foil. Bake at 350ºF for 30 minutes. Remove foil, sprinkle with almonds on top, bake another 15 min.