Delicious Southern Recipes
Southern Sweet Tea
Sweet tea is a favorite in the south and nobody makes it like a southern belle does.
3 Family sized Luzianne tea bags2 Cups cold water1 Cup pure cane Sugar
Put the tea Bags into a pot with the two cups of water and bring to a boil. Remove pot from heat and let steep for 3-5 minutes. Pour into a pitcher and add the sugar stirring until it's completely dissolved. Add ice and cold water to the pitcher and that's all there is to it. You've made your first pitcher of sweet southern tea.
Sweet Southern Tea
Chicken And Dumplings
This one of my favorite childhood recipes, nobody could make chicken and dumplings like my Grandmother.
1 chicken cut into quarters
1 Tbs poultry seasoning
2 Cups flour
3 Tbs. baking powder
1 Med yellow onion minced
1 Cup whole milk
2 Tbs. lard or vegetable shortening
1 egg beaten
1 1/2 tsp. salt
Place chicken in a large Dutch oven , add seasonings (reserving 1/2 tsp. salt for the dumplings) and water to cover chicken with at least 2 inches of water. Bring to a rolling boil and then reduce heat and simmer covered, until chicken can be easily removed from the bone.
Remove meat from the chicken and place the meat back into the pot. Bring to a boil, mix remaining ingredients to form a dough and spoon into boiling pot of chicken stock. Taking care that the pot doesn't boil over, then simmer for approx. 20 minutes until the dumplings are cooked.
Country Fried Steak And Gravy
1 Cup vegetable oil1 lb. cubed steak cut into 4 piecesSalt & Pepper 1 egg beaten3 Cups plus 3 Tbs. Milk1 1/2 Cups plus 3 Tbs. all - purpose flour
Heat the oil in a heavy 9 -inch cast iron skilled to 360 degrees. Season the steaks with salt and pepper. Combine the egg with 3 Tbs. of the milk. Put 1 1/2 cups of the flour into a 1/2 gal. zip lock storage bag and season with salt and pepper then dredge the steaks in the flour.Dip the steak into the egg mix and dredge again in the flour. Fry the steaks in the hot oil until golden brown on each side then remove and drain on paper towels.Pour off all the oil from the pan leaving about 1/4 of a cup of oil in the pan along with the brown bits. Return heat to med. and add the 3 TBS. of flour, stirring for 3-4 minutes until lightly browned. Slowly add the remaining 3 cups of milk stirring constantly, bring gravy to a boil and then reduce heat to med-low. Season with salt & pepper stirring constantly until gravy thickens.
Country Fried Steak
Black Eyed Peas
To tell the truth this is one southern dish that I never did care for. But I do know that the rest of my family loved it, and I'm sure that my sister Rachel would love to have the recipe so I'm going to post it for her.
Ingredients:2 1/2 cups black eyed peas 8 cups water 1/2 table spoon salt 1/4 table spoon black pepper 1 medium size onion (whole) 1 slice bacon (un-cooked) 1/4 tsp garlic powder 1/4 tsp vinegar Place all ingredients in large cooking pot on stove top burner on medium heat. Cook 40 minutes or until peas are tender. Do not allow water to evaporate entirely, or the peas will burn 4 servingsServe with corn bread.
Black Eyed Peas
You can't have good southern cooking without collard greens.
2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces3 slices bacon, cut into 1-inch pieces2/3 cup chopped onions2 or 3 dashes cider or red wine vinegarsalt and pepper to taste
Fry the bacon in a large pot, then add the collard greens and onions cook on low heat stirring with wooden spoon until the greens are coated with bacon fat cook for approx. 2 minutes then drain off the fat. Cover the greens with water and season with salt & pepper, bring to a boil then cover pot and simmer on low heat until tender approx. for 1 hour, stirring occasionally making sure that it doesn't scorch. After 1 hour increase heat to med-high and boil off most of the liquid, add a few dashes vinegar and season with salt & pepper.
Southern Corn Bread
2 Cups white cornmeal1/3 Cup flour 1 1/2 Tbs. baking soda1/4 tsp saltDash of black pepper1 Cup buttermilk1/4 Cup bacon drippings
Preheat oven to 400 degrees.Prepare 8 inch skillet by placing bacon drippings in the skillet and use a paper towel to coat it with the bacon grease. Place the skillet in preheated oven while preparing the batter.
In med sized bowl combine dry ingredients and mix well. Add 3/4 cup of buttermilk and stir well. Remove hot skillet from oven and slow add all (except 2 Tbs). of the hot oil from the skillet, into the batter, stirring well. Carefully and slowly add the rest of the buttermilk while stirring constantly. Sprinkle the bottom of the pan with dry cornmeal, pour in the batter and bake for approx. 25 minutes or until the top is golden brown.
Southern Fried Chicken
Fried Chicken is probably most popular southern dish ever made.
1 Fresh cut-up fryer2 Cups flour1 Tbs. Salt1/2 tsp black pepper2 eggs3/4 cup milkPeanut Oil
Fill large frying pan with enough peanut oil to halfway cover the chicken (should be about 3 inches deep) Heat the pan on burner on med-high.In med bowl mix egg and milk. In another bowl mix flour,salt,and pepper.Wash chicken parts and pat dry with paper towel, dip chicken into the egg mixture and dredge in flour mix. When the oil is hot place the chicken pieces into the pan and reduce heat to med then fry on each side until golden brown. Approx. 5-8 minutes on the first side and 5-6 minutes on the second side.
Cut into the largest piece of chicken and check for pinkness, if there is any sign of pinkness in the meat reduce heat and continue cooking.
Southern Peach Cobbler
What's a delicious southern meal without peach cobbler.
8 fresh peaches - peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, chilled and cut into small pieces
1/4 cup boiling water
3 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.