I need some good Southern Recipes?

chili-

Ingredients

2 pounds ground beef

1/2 teaspoon garlic powder

3 tablespoons chili powder

2 teaspoons ground cumin

3 tablespoons all-purpose flour

1 tablespoon dried oregano

2 (14 ounce) cans beef broth

1 teaspoon salt

1/4 teaspoon black pepper

3 (15.5 ounce) cans pinto beans, drained

Directions

1.In a stockpot over medium heat, brown the ground beef until no longer pink. Drain off grease, reserving 2 tablespoons to remain in the pan. In a small bowl, stir together the garlic powder, chili powder, cumin, and flour. Sprinkle the mixture over the meat, and stir until the meat is evenly coated.

2.Stir the oregano into the meat mixture, then pour in the 2 cans of beef broth. Season with salt and pepper. Bring to a boil, then add the cans of beans. If you like your chili soupy, add only 2 cans of beans, but if you like thick chili, use all three. Reduce heat to low, and simmer for 30 minutes to blend flavors.

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baked beans-

Ingredients

1 (28 ounce) can baked beans with pork

1 medium onion, diced

1 medium bell pepper, diced

4 links spicy pork sausage, cut into chunks

2 tablespoons chili powder

3 tablespoons Worcestershire sauce

4 tablespoons vinegar

1/2 cup packed brown sugar

1/2 cup ketchup

1 teaspoon garlic powder

salt to taste

1 dash cayenne pepper (optional)

Directions

1.Preheat the oven to 350 degrees F (175 degrees C).

2.In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne if desired.

3.Cover and bake for one hour in the preheated oven.

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cowboy stew-

Ingredients

2 pounds ground beef

2 (16 ounce) packages kielbasa sausage, sliced into 1/2 inch pieces

2 cloves garlic, chopped

1 onion, chopped

2 (14.5 ounce) cans peeled and diced tomatoes, drained

4 medium baking potatoes, peeled and diced

2 (15 ounce) cans pinto beans, with liquid

2 (15.2 ounce) cans whole kernel corn, with liquid

1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid

1 (10 ounce) package frozen mixed vegetables

4 cups water

2 teaspoons ground cumin

2 teaspoons chili powder

salt and pepper to taste

Directions

1.Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.

2.Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

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stuffed potatoes-

Ingredients

1 teaspoon butter

2 cups mashed potatoes (prepared with milk and butter)

1 cup cubed fully cooked ham

1/2 cup shredded Cheddar cheese

Directions

1.In a skillet, melt butter. Stir in potatoes and ham; heat through. Sprinkle with cheese. Reduce heat; cover and cook for 3-5 minutes or until the cheese is melted.

I live in Texas and if I had to choose one dish that would represent the typical Texas dinner it would be southern Chicken Fried Steak w/white gravy, mashed potatoes/fries and buttered Texas Toast.

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.

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

Deedee, any chance you can get your hands on the ingredients to make Fried Chicken, with mashed potatoes and beans, gravy and such?

You can check this information on the Internet, or ask around your friends or colleagues, you can also look to the library

If you really need some recipes, hit me on my website. I am a chef that cook's everything. And I am Affordable....lol

Pinto beans,fried potatoes & onions,cole slaw, and cornbread.

Make chili and cornbread