Favorite Southern dishes...
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  1. #1
    Registered User Paws's Avatar
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    Default Favorite Southern dishes...

    What are your favorite Southern dishes....Want to share the recipes..??..

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    Registered User Buc-O-Mama's Avatar
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    Our FAVORITE would be Shrimp and Grits!


    Cook 3c (dry) grits (not instant) according to directions.

    1/4 c. butter
    1 small onion chopped
    1 lb. shrimp, peeled and deveined, tails off
    4 slices bacon, cooked and crumbled
    1/4 c. chopped fresh parsley
    1 1/2 c. shredded cheddar cheese
    Salt, black pepper and cayenne pepper to taste

    Cook the grits as directed. Saute onion in butter until transparent. Add shrimp and cook until no longer pink. Stir in crumbled bacon and fresh parsley then quickly remove from heat. Add salt and pepper to taste (we add cayenne to individual bowls for those that like it spicy). To serve: scoop grits into bowl first, top with shrimp mixture then shredded cheese, some of us then stir it all together. This makes 5 servings at my house. Good, good stuff!

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    Registered User Luckybustert's Avatar
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    I absolutely LOVE Southern food! Will be waiting and watching for more recipes

    Banana pudding has always been a big favorite in my family. Just layer vanilla wafers and sliced bananas in a casserole dish, pour warm cooked vanilla pudding over it all and let it chill. Good served with whip cream, but not necessary. I always use the cooked vanilla pudding because the instant pudding has a weird taste and texture and it's just not as good if you use the instant stuff.

    By the way, this is also pretty good with chocolate pudding instead of vanilla!

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    Registered User gapeach's Avatar
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    I love chicken and dumplings, country fried steak and onion gravy, coconut cake, sweet potato pie. . .I could just go on and on since I'm a southern girl!

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    This is our favorite barbeque sauce. Its easy to make and taste so much better than store bought.

    Big Al's K.C. Bar-B-Q Sauce - All Recipes

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    Registered User tigo's Avatar
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    Black eyed peas and rice, Gumbo, and po boys

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    Registered User baxjul's Avatar
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    Chicken fried steak and gravy

    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) 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.

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    Registered User baxjul's Avatar
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    I also like Ham and red eye gravy. yum


    Ingredients:

    2 tablespoons margarine
    1 slice of ham, about 1/4-inch thick
    2 tablespoons strong, brewed, black coffee
    4 tablespoons water
    Preparation:

    Melt margarine in skillet and fry ham until done. Remove ham to a platter and keep warm. Add coffee and water to the fat; bring to a boil. Serve gravy with the ham and grits.
    For a large slice of ham or two slices, double amount of liquid.

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    Registered User lisaflex's Avatar
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    omg that shrimp and grits sounds awesome

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    Registered User lparker's Avatar
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    What my Mother called Southern Franks

    Slice up some hot dogs in a cassarole
    dump on some chunks of tomatoes
    drop in some diced onion, celery
    top with corn bread slurry
    bake til done.

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    Chicken Spaghetti:

    2 cups diced (or cut up small) boneless chicken
    1 can cream of chicken soup
    1 cup milk
    2 cups shredded cheddar, save 1 cup for topping
    7-8oz spaghetti, cooked

    Mix it all together except for the 1 cup of shredded cheddar, turn into a buttered baking dish, top with cheese, and bake at 350F for about 1/2 hour, or until it's bubbly and the cheese topping is melted.

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    Registered User Libby's Avatar
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    Quote Originally Posted by pat in east texas View Post
    Chicken Spaghetti:

    2 cups diced (or cut up small) boneless chicken
    1 can cream of chicken soup
    1 cup milk
    2 cups shredded cheddar, save 1 cup for topping
    7-8oz spaghetti, cooked

    Mix it all together except for the 1 cup of shredded cheddar, turn into a buttered baking dish, top with cheese, and bake at 350F for about 1/2 hour, or until it's bubbly and the cheese topping is melted.
    I think they also call that 'Chicken-etti' but they add in the spiced tomatoes or 'rotel tomatoes' - either way sounds delish!

    My fave - the country gravy w/biscuits or fried chicken

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    Registered User dcompton's Avatar
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    Plain ol' fried chicken.

    Start car.
    Drive to a Popeye's (or better, Raising Cane if you're feeling richer)
    Turn into drive through...

    Ok. Not the frugal way, but I never fry chicken, so buy it out once in a while for a treat. I could eat it every day, but have to be grown up about this.

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    Registered User Libby's Avatar
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    Quote Originally Posted by dcompton View Post
    Plain ol' fried chicken.

    Start car.
    Drive to a Popeye's (or better, Raising Cane if you're feeling richer)
    Turn into drive through...

    Ok. Not the frugal way, but I never fry chicken, so buy it out once in a while for a treat. I could eat it every day, but have to be grown up about this.
    I so agree that its not frugal and truly is a treat whenyou hit the drive through lol I do not deep fry anything in the house...and I despise it when my dad shallow fries anything....oil everywhere

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    Registered User foxxyroxie's Avatar
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    Quote Originally Posted by Libby View Post
    I so agree that its not frugal and truly is a treat whenyou hit the drive through lol I do not deep fry anything in the house...and I despise it when my dad shallow fries anything....oil everywhere
    Our local Piggly Wiggly (grocery store) sells fried chicken in the deli... $3.99 for 8 pcs of dark and white meat. It's way better than Walmart deli and for the money much better than KFC. Works for me and there's no mess to clean up.

    I'm a fairly new southern belle... only been in the south (Alabama) for a lil over 2 years after being born and raised in the north (Michigan). Can beat beans, turnip or collard greens, banana pudding and cobber in my book. BTW... looking for an authentic tried and true southern cobbler recipe if anyone has one...

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