Southern Vegetable Blend Bouillon Recipe

4 big ripe tomatoes, diced
1 stalk celery, diced
2  carrots, diced
1 green bell pepper, diced
1 small onion, diced
1 cup chopped parsley
1 bay leaf
2 cups water
salt and black pepper to taste

Put all the ingredients in a large pot, bring to a boil, reduce heat to low, cover pot, and simmer for 45 minutes, stirring often.

Remove from heat and stir vigorously to blend. You may push this mixture through a sieve or serve it chunky.

Will serve 2 to 4.

Southern Sweet Potato Biscuits Recipe

2 cups flour
2 tsps baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp granulated table sugar
12 Tbsps very cold butter
1 cup leftover plain cooked sweet potatoes
1/3 cup half -n-half or cream

Preheat oven to 425 degrees. Get out a baking sheet and top it with parchment paper. You can also lightly grease or oil the baking sheet.

In a large bowl, sift or stir together the flour, baking powder, baking soda, salt, and sugar.

Cut the butter up into small pieces (very cold or even frozen butter helps with this process), then add to the dry mixture and work together with a pastry cutter or fork until you get a coarse corn meal looking mixture.

You can use your hands, but that tends to warm the butter up and melt it, which you don't want it to do. The butter should still be visible in little pebbles

Add the mashed sweet potatoes, stir, then slowly add the half-n-half, stirring with a fork, until you get a dough consistency, patting finally into a ball.

Sprinkle a light layer of flour on a working surface, set the dough on the surface, sprinkle the top of the dough with a little flour, then press dough down and out until you get a disc about 1/2 inch thick.

Cut the biscuits out of the dough using a biscuit cutter or just with a knife, into about 2 to 3 inch circles or squares.

Put biscuits on the prepared baking sheet and bake in preheated oven at 425 for 12 to 15 minutes or until nicely browned.

Remove and serve warm with tomato gravy, sausage gravy, or just with butter.

Will make about 18 biscuits.

Traditional Southern Macaroni Cheddar Bake Recipe

1 lb box elbow macaroni, cooked according to box directions, drained
1 1/2 lbs sharp Cheddar cheese, shredded
1 1/2 cup whole milk (or half-n-half)
1 stick (1/2 cup) real butter, melted
1/4 tsp kosher or fine grain sea salt
1/4 tsp coarse ground (restaurant style) black pepper
1/2 lb shredded sharp Cheddar cheese, for topping
buttery bread crumbs, for topping (optional)

Preheat oven to 350 degrees and butter a large casserole dish.

In a large bowl,  mix everything together (except the 1/2 lb Cheddar for topping) and turn out into the casserole dish.

Sprinkle the 1/2 lb Cheddar cheese on top evenly.

Bake in preheated 350 degree oven for 40 to 45 minutes or until cheese topping is bubbly and lightly browned and edges are browned, too.

If adding buttery bread crumbs: About 5 minutes before ready to remove casserole, melt some butter and bread crumbs together in a saucepan, then sprinkle carefully over the top of the melted cheese on casserole, return to oven and continue baking until bread crumbs and cheese are nicely browned.

Remove and let sit for 5 minutes before cutting to serve.

Will serve 8 to 10.

Southern Barbecued Chicken Bake Recipe

1/4 cup tomato paste
1 Tbsp white vinegar
2 tsp honey
1 tsp ketchup
1 tsp black strap molasses
1 tsp Worcestershire sauce
1/2 tsp cayenne
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground ginger
1 1/2 lbs cut up chicken, skin removed, bone in

Put the sauce ingredients (all but chicken) in a saucepan, stir, and place over medium heat; bring to a boil, reduce heat to low, simmer slowly for 10 minutes, stirring often.

Place chicken in a glass baking dish and spoon 1/2 the cooked sauce over, spreading evenly. Cover dish with plastic wrap and put in refrigerator for 1 hour.

Remove chicken from baking dish and arrange on a broiler pan, turn broiler on and broil about 6 inches away from heat source for 5 minutes, then turn and broil 5 more minutes.

Turn oven to 350 degrees, remove chicken from broiler pan to a shallow baking dish. Spoon the remaining sauce over the chicken, cover the baking dish with aluminum foil and bake at 350 degrees for 30 minutes.

Remove cover and let sit 3 to 5 minutes, then serve hot.

Will serve 4 to 6.

Southern Style Tangy Barbeque Sauce Recipe

5 Tbsps butter, melted
2 Tbsps white vinegar
2 tsp dry mustard
1/2 tsp Worcestershire sauce
pinch brown sugar
pinch ground cayenne
pinch ground cumin

Put all the ingredients in a Mason jar, cover and shake vigorously to blend. Uncover and taste, adjusting seasoning as needed.

Refrigerate and use to baste grilled chicken or fish.

Southern Garden Tomato Casserole Recipe

6 cups chopped vine ripened tomatoes
1/2 tsp kosher or sea salt
1/4 tsp black pepper
1 Tbsp packed brown sugar
3 slices day old bread, cut or torn into small chunks
4 Tbsps butter, melted
pinch of dried oregano (optional)

Preheat the oven to 400 degrees. Butter a casserole dish.

Cut the tomatoes up over a bowl (you'll need 6 cups) to make sure all the juice is captured., then stir the salt, pepper, and brown sugar into the tomatoes in the bowl.

Dump the tomatoes into the casserole, top with the bread pieces, and gently press down on the bread so it is slightly submerged.

Pour the melted butter over the top of the bread/tomato mixture and add a light sprinkle of dried oregano if you like.

Bake in preheated oven at 400 degrees for 45 to 55 (uncovered) until the casserole is hot and lightly browned around the edges.

Will serve 4 to 6.

Southern Stewed Coleslaw Recipe

1 head cabbage, finely shredded
2 Tbsp butter
1 tsp salt
1 tsp black pepper
1 cup vinegar

Put all the ingredients in a non-reactive (stainless steel) pot, stir, cover the pot, then place on the stove over low heat. Cook for 10 minutes, giving the pot a shake or two during the cooking time, but do not uncover the pot.

When 10 minutes is up, remove cover and turn out into a bowl, stir, and serve hot or at room temperature as a side dish. This is similar to sauerkraut but not as sour.

Makes about 4 to 6 one cup servings.

Spicy Okra Tomato Skillet Recipe

16 to 20 oz frozen cut okra, thawed
1 Tbsp cooking oil
1 medium sweet onion, rough chopped
1 can (14 oz) diced tomatoes (including juices)
1/2 tsp red pepper flakes
1/2 tsp cumin
1/2 tsp kosher or sea salt
1/4 tsp black pepper

Put the okra in a colander and let thaw and drain before cooking.

Get out a large heavy skillet, add oil, place over medium heat, then add the onion and cook until onion becomes slightly transparent.

Add tomatoes, stir, and bring mixture to a gentle bubble; cook slowly stirring occasionally for about 5 minutes.

Add in the okra, stir, then add the seasonings, stir, and simmer gently for about 5 minutes more, just until heated through. (Don't boil okra.)

Taste and adjust seasoning as needed.

Serve hot in small bowls or on top of rice or biscuits.

Southern Clasic Sweet Tea Recipe

12 Luzianne tea bags
4 cups water, boiled and still hot
1/4 tsp baking soda
1 1/2 cups granulated sugar
12 cups water, cold

Put tea bags in large (1 gallon) heat-resistant container (pitcher, bowl, jar, pot).

Pour the hot water over, add the baking soda, and gently stir.

Cover loosely with a clean towel and steep for 10 to 15 minutes, no longer or the tea will get bitter.
Remove the tea bags.

Add the sugar and stir until the sugar is dissolved, THEN add the cold water and stir again.

Put in refrigerator and let chill completely before serving over ice in tall glasses.

This recipe makes 1 gallon of sweet tea.

Southern Skillet Fried Okra Recipe

1 lb fresh okra
1/2 cup corn meal
1/2 tsp salt
1/4 tsp black pepper
high heat frying oil, such as peanut oil

Cut okra into round pieces about 1/2 thick each.

Fill a paper bag with the corn meal, salt, and black pepper and shake together, then add okra and shake again.

Fill a heavy skillet up to about 1/4 inch with frying oil over medium hot heat, and when oil is sizzling hot, add the okra, but only enough that fits in the skillet.

Fry until okra is browned nicely, removing with a slotted spoon to a paper towel covered rack, and sprinkle with salt while still hot. Serve immediately.

Will serve 4 to 6 as a snack or side.

Louisiana Slow Simmered Red Beans And Rice Recipe

1 cup dry red kidney beans
5 cups fresh water (to soak beans)
4 cups fresh water (to cook beans)
1 ham bone (ham hock)
2 Tbsp salt
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme leaves
2 cups white rice
1 cup water

Put the dry red kidney beans and the 5 cups of water in a glass bowl and place in refrigerator overnight.

The next day, drain the beans and put them in a large soup pot with 4 cups of fresh water, add the remaining ingredients EXCEPT the rice.

Put over medium-high heat, bring to a boil, reduce heat to low, cover pot with lid, and simmer slowly until beans are just about tender, 1 hour should do it.

When beans are ready, add the rice and 1 cup of water to the beans, stir, turn heat to medium-high and bring to a boil, then reduce heat to low, cover pot with lid, and simmer until the rice is cooked and liquid has absorbed, 20 to 30 minutes.

Remove ham bone, (add any good meat back into the pot), stir again, then taste and adjust seasoning.
Serve hot.

Will serve 6 to 8.

Southern Skillet Sweet Peaches Recipe

6 ripe peaches
1/4 to 1/2 cup packed brown sugar
2 Tbsp butter, cut into 12 little pieces
4 Tbsps butter for frying

Wash the peaches, dry them, then split them in half and remove the pit. Evenly divide the brown sugar between the 12 peach halves and fill the hollow with the brown sugar, then set a little piece of butter on top of each.

In a large deep skillet over medium-low heat, melt the 4 Tbsp butter, then set the peach halves in gently, cut side up.

Let the peaches simmer gently in the skillet until hot and softened, spooning melted butter over the tops of the peaches as they cook. Add more butter to the skillet if you wish. You may also loosely cover the peaches with foil to get them cooking a bit faster, but don't turn the heat up; leave it on a low simmer so butter doesn't burn.

Serve hot with ice cream or whipped cream.

Will serve 6 to 12.

Southern Whiskey Egg Nog Sauce Recipe

2 large eggs, separated
3 Tbsps sugar
1 tsp rum
2 tsps whiskey
2 Tbsps whipped cream

Put egg yolks in a mixing bowl and beat until creamy and light yellow in color.

Add the egg whites and beat until fluffy, then add the sugar and beat until almost stiff.

Add the rum and whiskey, beat until blended, then add the whipped cream and beat until combined.
Serve over pie, pudding, or any dessert you want a creamy topping.

Simple Southern Cheese Straws Recipe

8 oz sifted flour
4 oz butter
4 oz freshly grated Parmesan cheese or sharp Cheddar cheese
pinch of cayenne pepper
salt to taste
2 egg yolks

Preheat oven to 300 degrees and lightly dust a baking sheet with flour.

Put all ingredients in a bowl and mix together with a fork until you have a dough consistency.

Roll out into a thin rectangle; this should be about the thickness of a pie crust.

Cut into 1/3 to 1/2 inch wide strips.

Twist each strip and lay on prepared baking sheet.

Bake in preheated oven just until crispy but not browned.

Remove and let cool completely before storing.

May be stored for a few months if kept in a dry, cool place in an airtight container.

Southern Style Stuffed Tomatoes Recipes

8 large garden ripe tomatoes
1 cup fine bread crumbs
1 cup finely chopped ham or chicken
2 Tbsp melted butter
1 tsp salt
1 tsp black pepper

Cut tops off the tomatoes and scoop out all insides, leaving the outer shell intact and putting the insides in a food processor or blender.

Pulse the tomato insides until chopped well, then pour out into a bowl.

Add the bread crumbs and ham or chicken to the tomatoes and stir, then add the melted butter, salt, and pepper.

Put the tops back on the tomatoes, place in a large baking dish, cover dish with aluminum foil, and bake in over at 350 degrees until tomatoes are soft and insides are hot and bubbly - about 40 minutes.

Southern Ravigote Royale Sauce Recipe

1 large egg
1/2 lemon, juiced
1/2 cup Creole mustard
2 cups olive oil
1 tsp prepared horseradish
1/2 tsp good hot sauce
2 Tbsps capers
4 green onions, chopped
2 basil leaves, rolled and sliced thin
1 Tbsp flat leaf parsley, chopped
1/4 tsp white ground pepper

Crack the egg into a bowl, then add the lemon juice and mix gently; let stand together for 1 minute, then stir in the Creole mustard.

Now add this mixture to your blender, turn on the blender to a medium speed, then slowly drizzle in the oil as it blends.

Stop blender and add in remaining ingredients and give blender a few quick whirls, just until ingredients are creamy. Some people like a more chunky ravigote, but you can blend it very smooth if you like.

Serve over just about anything, including crab cakes, asparagus, or any time you would use mayonnaise or other salad dressing or sauce.

Southern Pimiento Cheese Spread Recipe

2 cups finely shredded Cheddar cheese
1/2 cup finely shredded Parmesan cheese
1 cup real mayonnaise
6 oz pimentos, chopped
2 green onions, chopped small
1/4 tsp Tabasco sauce
1/4 tsp Creole seasoning you like
1/4 tsp Worcestershire sauce

Put all ingredients in a bowl and mix until well blended.

Cover and refrigerate for 30 minutes so flavors have a chance to blend, but take it out about 5 minutes before you serve it.

Serve as a sandwich spread or on crackers.

Will make enough for 6 sandwiches.

Southern Onion Gravy Smothered Pork Chops Recipe

8 thick pork chops
2  large sweet onions, sliced in rings
2 tsp garlic powder
1 tsp kosher salt
1 tsp black pepper
1 tsp paprika
1 cup all purpose flour, divided
1 cup cooking oil
4 cups water

Mix together the garlic powder, salt, black pepper, and paprika in a bowl.

Lay the pork chops out on a tray and sprinkle both sides evenly with the seasoning, pressing into the meat gently. Be sure to use all the seasoning.

Lightly sprinkle 1/2 cup flour evenly over the pork chops, again covering both sides.

Pour the cooking oil into a very large heavy oven-proof skillet and place over medium high heat.

When oil becomes sizzling hot (not smoking) carefully set each pork chop in and brown well, then flip and brown other side, then remove to a plate; set aside. Do this in batches to ensure that the skillet does not become overcrowded, resulting in the oil cooling.

After all the pork chops are browned and removed from skillet, turn heat down to medium-low, add the onions, and cook slowly until onions soften and become transparent, but not browned.

Sprinkle in the remaining flour, stirring constantly, until the flour turns golden in color, then carefully stir in the water and mix well. Allow the mixture to come to a boil, stir well, cooking for 1 to 2 minutes, then remove from heat.

Set oven to a 'slow' temperature of about 300 degrees.

Arrange the pork chops in the skillet over the onion gravy, spooning some of the gravy over the top of each chop.

Cover skillet and bake in oven for about 1 hour or until chops are fork tender.

Serve hot, spooning gravy over chops and smashed potatoes or biscuits if you like.

Will serve 6 to 8.

Southern No Eggs Buttermilk Biscuits Recipe

2 cups all purpose flour
2 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
2/3 cup buttermilk
3 Tbsps plus 1 tsp good vegetable oil

Preheat oven to 450 degrees.

In a large bowl, mix together the flour, baking powder, baking soda,
salt, and sugar.

In a separate bowl, add the buttermilk and all the oil, stirring until blended, then pour into the flour mixture and stir until mixed well and dough forms.

Dust a work surface lightly with flour, then turn dough out onto surface and knead gently about 10 times. Pat dough out into 1 inch thickness, then cut into biscuits, about 2 to 3 inch circles will do.

Bake on ungreased baking sheet in preheated oven for 12 to 15 minutes or until nice and golden brown in color.

Remove and serve warm.

Will make about a dozen or more biscuits.

Creole Style Remoulade Sauce Recipe

6 spring onions with green tops
4 tender celery stalks with leaves, chopped
1/2 cup flat leaf parsley
1 cup Creole mustard
1/2 cup olive oil
4 Tbsps paprika
1/2 tsp cayenne pepper
1 tsp kosher salt
1 lemon, juiced

Put the spring onions, celery, and parsley in a food processor and pulse until minced, then with motor running, add the remaining ingredients and process until creamy smooth.

Spoon into a container and refrigerate for later use or serve immediately. This makes a good dipping sauce for crab fritters or a nice sauce on top of fried green tomatoes.

Makes about 1 1/2 cups sauce.