Fried Okra
Fried Okra
1 to 2 pounds of okra
1-1/2 cups buttermilk
1 egg
2 cups of yellow cornmeal
2 cups of self rising flour
1 teaspoon of salt fresh vegetable or canola oil
Preheat the fryer to 375 degrees F, or if using a skillet
heat the oil.
Cut the okra either into 1/2 inch slices or lengthwise;
set aside. Whisk together the buttermilk and egg; set aside. In a separate bowl,
combine the cornmeal with the flour and salt
Dip the okra into the buttermilk and then dredge in the flour mixture. Fry in batches for 3 or 4 minutes, or just until golden brown; don't overcrowd! Sprinkle with additional salt if desired; serve hot.
Source: The southern recipes of my mom Willie Mary and me Jerry Mount
Old Fashion Sweet Cornbread
Ingredients
1 cup all-purpose wheat flour
1 cup corn flour
1/4 cup sugar substitute
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup non-fat sour cream
1/3 cup fat-free milk
1/4 cup butter substitue or margarine, softened
Preheat oven to 400 degrees F.
In a bowl, combine flours, sugar substitute, baking powder, and salt.
In another bowl, combine egg, non-fat sour cream, fat-free milk, and butter substitute.
Stir into dry ingredients just until moistened.
Pour into 8-inch square baking pan, greased with non-fat cooking spray.
Bake at 400 degrees F for 20 to 30 minutes or until a toothpick comes out clean.
Serve warm
Ingredients
1 cup all-purpose wheat flour
1 cup corn flour
1/4 cup sugar substitute
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup non-fat sour cream
1/3 cup fat-free milk
1/4 cup butter substitue or margarine, softened
Preheat oven to 400 degrees F.
In a bowl, combine flours, sugar substitute, baking powder, and salt.
In another bowl, combine egg, non-fat sour cream, fat-free milk, and butter substitute.
Stir into dry ingredients just until moistened.
Pour into 8-inch square baking pan, greased with non-fat cooking spray.
Bake at 400 degrees F for 20 to 30 minutes or until a toothpick comes out clean.
Serve warm
Fried Green Tomatoes are an old favorite in Southern Cooking. They are very simple to cook and go well with any Southern meal. It's really hard to go wrong with this simple recipe.
Green Tomatoes (Allow at least four slices per person)
* 2 cups White Corn Meal
* 1/2 cup Flour
* Cooking oil (enough to provide about 1 inch deep in pan)
* 1 egg
* 1/2 cup milk
* Salt and Pepper to taste
1. Place cooking oil in large frying pan and place on medium heat.
2. Wash and slice tomatoes (slice about 1/4 inch thick)
3. Combine egg and milk in medium sized bowl and beat enough for good mix
4. Place corn meal and flour on a separate large plate and mix with dash of salt and pepper
5. Dredge tomato slices in cornmeal mix, shake off excess
6. Dip tomato slices in egg/milk wash
7. Dredge in the cornmeal mix again to coat thoroughly
8. Placed coated slices in frying pan without sides touching
9. Cook until golden brown on both sides (only about 2 minutes)
10. Remove and place on paper towels to absorb oil.
11. Serve HOT!
Green Tomatoes (Allow at least four slices per person)
* 2 cups White Corn Meal
* 1/2 cup Flour
* Cooking oil (enough to provide about 1 inch deep in pan)
* 1 egg
* 1/2 cup milk
* Salt and Pepper to taste
1. Place cooking oil in large frying pan and place on medium heat.
2. Wash and slice tomatoes (slice about 1/4 inch thick)
3. Combine egg and milk in medium sized bowl and beat enough for good mix
4. Place corn meal and flour on a separate large plate and mix with dash of salt and pepper
5. Dredge tomato slices in cornmeal mix, shake off excess
6. Dip tomato slices in egg/milk wash
7. Dredge in the cornmeal mix again to coat thoroughly
8. Placed coated slices in frying pan without sides touching
9. Cook until golden brown on both sides (only about 2 minutes)
10. Remove and place on paper towels to absorb oil.
11. Serve HOT!
Just found this recipe! If you like the biscuit's from Red Lobster, here is a copy cat recipe!
* 2 1/4 cups baking mix (Bisquick)
* 3 tablespoons confectioner's sugar
* 8 ounces (about 1 cup) shredded cheddar cheese
* cold milk as needed per Bisquick package instructions (about 2/3 cup)
* 1 stick (8 tablespoons) butter or margarine
* 1 teaspoon minced garlic
* 1/4 cup minced fresh parsley (use dried parsley if you have to)
1. Pre heat the oven to 400 degrees F.
2. Make the biscuit dough per baking mix instructions
3. Add the confectioner's sugar, parsley and shredded cheese to the dough and mix well.
4. If using stick butter, cut into 4 or 5 chunks. Place the butter and garlic in a baking dish or pan and put in oven to melt butter. Watch closely. You want the butter melted, not cooked.
5. Place melted butter/garlic mix on counter top and using two spoons (or your hands) form balls of biscuit dough about 2-3 inches in diameter. Place the dough balls in the melted butter mix and roll to cover all sides. Place coated balls on a dry (no oil or spray) cookie sheet.
6. Place biscuits in pre heated oven. Check the biscuits after 7-8 minutes of baking. When the bottoms of the biscuits are golden brown, turn oven to broiler setting. Leave oven door open and watch biscuits until tops are golden brown. Do not walk away with broiler on. The biscuits will burn quickly.
7. Drizzle any remaining butter/garlic mix over top of hot biscuits. Serve immediately.
* 2 1/4 cups baking mix (Bisquick)
* 3 tablespoons confectioner's sugar
* 8 ounces (about 1 cup) shredded cheddar cheese
* cold milk as needed per Bisquick package instructions (about 2/3 cup)
* 1 stick (8 tablespoons) butter or margarine
* 1 teaspoon minced garlic
* 1/4 cup minced fresh parsley (use dried parsley if you have to)
1. Pre heat the oven to 400 degrees F.
2. Make the biscuit dough per baking mix instructions
3. Add the confectioner's sugar, parsley and shredded cheese to the dough and mix well.
4. If using stick butter, cut into 4 or 5 chunks. Place the butter and garlic in a baking dish or pan and put in oven to melt butter. Watch closely. You want the butter melted, not cooked.
5. Place melted butter/garlic mix on counter top and using two spoons (or your hands) form balls of biscuit dough about 2-3 inches in diameter. Place the dough balls in the melted butter mix and roll to cover all sides. Place coated balls on a dry (no oil or spray) cookie sheet.
6. Place biscuits in pre heated oven. Check the biscuits after 7-8 minutes of baking. When the bottoms of the biscuits are golden brown, turn oven to broiler setting. Leave oven door open and watch biscuits until tops are golden brown. Do not walk away with broiler on. The biscuits will burn quickly.
7. Drizzle any remaining butter/garlic mix over top of hot biscuits. Serve immediately.
Corn Fritters
1 Teaspoon Vegetable Oil
1 Cup Flour (All Purpose)
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Eggs
1/2 Cup Milk
1 Can or 16oz whole kernal corn (drained)
Heat oil (3 to 4 inches) in deep fat fryer or electric skillet to 375 degrees. Mix remaining ingrediants, except corn with hand beater until smooth. Stir in corn. Drop by rounded teaspoonfuls into hot oil. Fry until deep golden brown, about 5 minutes: drain on paper towels.
Baked Sweet Potatoes
Ingredients
•4-6 sweet potatoes
Directions:
•Preheat oven to 425.
•Wash sweet potatoes and pat dry.
•Bake for 60-90 minutes, depending on size of sweet potatoes, or until soft when pierced with a fork.
•Serve with butter and cinnamon sugar.
Black Eyed Peas
Recipe Ingredients:
•1 Bag (1 lbs) dry black eyed peas
•3 pieces of thick bacon
•2 tablespoons olive oil
•1 tablespoon chopped onion
•1/2 tTeaspoon garlic powder
•1/4 teaspoon crushed red pepper
•1/4 teaspoon black pepper
Directions:
1.Start with a small bag of peas, about 1 pound. This should produce about 5-6 cups of cooked beans.
2.Sorting and rinsing your peas is very simple. Sort through your peas removing any defective peas, dirt or debris that may be present. Place the peas in a colander and rinse
several times.
3.In order to make that perfect dish you have to soak your peas before cooking. After a good rinsing place peas in pot and cover with at least 3 inches of water. Place peas in your refrigerator and soak peas overnight.
4.After the peas have soaked overnight discard the water. Rinse peas one finally time. Place peas into a large pot or dutch oven and cover with two inches of fresh water. Bring water to a boil then add other ingredients. Add lid to your pot and simmer 2 hours until peas are tender. Do not let water cook out. Add additionally seasoning to taste if
required.
Blooming Onion
Ingredients
Ranch dressing (optional)
Cajun seasoning (optional)
Beer Batter
(see below)
4 large onions
Peanut oil for frying
Beer Batter
2 1/2 cups beer
2 cups all purpose flour
A pinch of Cajun seasoning
A pinch of salt
Beer Batter
Mix together beer, flour and seasonings; let sit on the counter for several hours.
Directions:
In a large cast iron dutch oven, or pan, fill with oil deep enough to cover
onion. Heat to 350 degrees. Meanwhile, peel outer skin of onions.
Slice top tip of onions off, but do not disturb the root end. With a paring
knife, starting 1/2 inch from the bottom of the onion, slice down to top and
continue at 1/4 intervals until onion is sliced all the way around (like a
mum). Shake out each onion. Gently pick up onion and spoon batter onto
onion ensuring every part is coated, then gently allow to drain slightly.
Carefully place onion root side down into hot grease and allow it to cook till
light brown. Remove onion from grease with a slotted spoon and use a knife to
pull apart petals that are stuck together. Place onion back into grease top side
down and when golden brown, remove with a slotted spoon to paper towels to
drain. Shake on Cajun seasoning and serve with ranch dressing as a dipping
sauce, if desired.
Boiled Cabbage
Recipe Ingredients:
•1 head cabbage, green
•2 slices of thick bacon
•lemon juice if required
•vinegar if required
•salt to taste
Recipe Instructions:
1.Clean your cabbage by removing the outer layer of leaves. Cut the cabbage head into quarters and then rinse under cold running water.
2.Visibly inspect your cabbage for the presence of insects or worms. If they are present that's okay. Rid the insects by soaking your cabbage in vinegar water for 20 minutes.
3.Using a stainless steel knife cut the stem off of each cabbage quarter. To shred by hand place the cabbage with flat side down on a cutting board. Cut the cabbage in slices to
desired thickness.
4.You can also shred by using a kitchen mandoline slicer or a food processor. Next, cut uncooked bacon into small bite size pieces.
5.Pour about 1-1/2 inches of fresh cold water into your pot.
Add bacon then shredded cabbage. With lid off of pot, simmer about 1 hour until
cabbage is tender.
To reduce the smell of the cabbage while it cooks add a bit vinegar. However if you soaked the cabbage to rid it of pests use lemon juice instead.
Cole Slaw
Recipe Ingredients:
•1 medium head cabbage, shredded
•1 carrot, shredded
•1 cup mayonnaise
•3 teaspoons of heavy cream
•1/2 teaspoon of celery seed
•salt and pepper to taste
Recipe Instructions:
Prepare cabbage for cooking by cleaning and shredding your cabbage and carrots.
Combine all ingredients in a mixing bowl. Mix thoroughly to ensure your slaw is well coated. Add more mayonnaise and seasonings to taste.
Transfer your finished slaw to a serving bowl and refrigerate for about an hour. The slaw should be served cold.
Creamed Potatoes
Ingredients
•3 medium potatoes, peeled and sliced into chunks (roughly an inch to an inch-and-a-half in size)
•2 TBS butter or margarine
•1/4 tsp salt
•1/8 tsp pepper
•1/2 cup milk
•2 TBS flour (or 1 TBS corn starch)
Instructions
•Place potatoes in a medium sauce pan with water just to cover. Add butter, salt, pepper.
•Bring to a full, rolling boil. Reduce heat, cover, and cook for 15 minutes (or until potatoes are fork tender).
•Shake together milk and flour (or cornstarch) in a jar. Add to potatoes.
•Continue to simmer for another 5 minutes, stirring occasionally, until broth is thickened.
•If desired, garnish creamed potatoes with parsley flakes and/or paprika.
1 Teaspoon Vegetable Oil
1 Cup Flour (All Purpose)
1 Teaspoon Baking Powder
1 Teaspoon Salt
2 Eggs
1/2 Cup Milk
1 Can or 16oz whole kernal corn (drained)
Heat oil (3 to 4 inches) in deep fat fryer or electric skillet to 375 degrees. Mix remaining ingrediants, except corn with hand beater until smooth. Stir in corn. Drop by rounded teaspoonfuls into hot oil. Fry until deep golden brown, about 5 minutes: drain on paper towels.
Baked Sweet Potatoes
Ingredients
•4-6 sweet potatoes
Directions:
•Preheat oven to 425.
•Wash sweet potatoes and pat dry.
•Bake for 60-90 minutes, depending on size of sweet potatoes, or until soft when pierced with a fork.
•Serve with butter and cinnamon sugar.
Black Eyed Peas
Recipe Ingredients:
•1 Bag (1 lbs) dry black eyed peas
•3 pieces of thick bacon
•2 tablespoons olive oil
•1 tablespoon chopped onion
•1/2 tTeaspoon garlic powder
•1/4 teaspoon crushed red pepper
•1/4 teaspoon black pepper
Directions:
1.Start with a small bag of peas, about 1 pound. This should produce about 5-6 cups of cooked beans.
2.Sorting and rinsing your peas is very simple. Sort through your peas removing any defective peas, dirt or debris that may be present. Place the peas in a colander and rinse
several times.
3.In order to make that perfect dish you have to soak your peas before cooking. After a good rinsing place peas in pot and cover with at least 3 inches of water. Place peas in your refrigerator and soak peas overnight.
4.After the peas have soaked overnight discard the water. Rinse peas one finally time. Place peas into a large pot or dutch oven and cover with two inches of fresh water. Bring water to a boil then add other ingredients. Add lid to your pot and simmer 2 hours until peas are tender. Do not let water cook out. Add additionally seasoning to taste if
required.
Blooming Onion
Ingredients
Ranch dressing (optional)
Cajun seasoning (optional)
Beer Batter
(see below)
4 large onions
Peanut oil for frying
Beer Batter
2 1/2 cups beer
2 cups all purpose flour
A pinch of Cajun seasoning
A pinch of salt
Beer Batter
Mix together beer, flour and seasonings; let sit on the counter for several hours.
Directions:
In a large cast iron dutch oven, or pan, fill with oil deep enough to cover
onion. Heat to 350 degrees. Meanwhile, peel outer skin of onions.
Slice top tip of onions off, but do not disturb the root end. With a paring
knife, starting 1/2 inch from the bottom of the onion, slice down to top and
continue at 1/4 intervals until onion is sliced all the way around (like a
mum). Shake out each onion. Gently pick up onion and spoon batter onto
onion ensuring every part is coated, then gently allow to drain slightly.
Carefully place onion root side down into hot grease and allow it to cook till
light brown. Remove onion from grease with a slotted spoon and use a knife to
pull apart petals that are stuck together. Place onion back into grease top side
down and when golden brown, remove with a slotted spoon to paper towels to
drain. Shake on Cajun seasoning and serve with ranch dressing as a dipping
sauce, if desired.
Boiled Cabbage
Recipe Ingredients:
•1 head cabbage, green
•2 slices of thick bacon
•lemon juice if required
•vinegar if required
•salt to taste
Recipe Instructions:
1.Clean your cabbage by removing the outer layer of leaves. Cut the cabbage head into quarters and then rinse under cold running water.
2.Visibly inspect your cabbage for the presence of insects or worms. If they are present that's okay. Rid the insects by soaking your cabbage in vinegar water for 20 minutes.
3.Using a stainless steel knife cut the stem off of each cabbage quarter. To shred by hand place the cabbage with flat side down on a cutting board. Cut the cabbage in slices to
desired thickness.
4.You can also shred by using a kitchen mandoline slicer or a food processor. Next, cut uncooked bacon into small bite size pieces.
5.Pour about 1-1/2 inches of fresh cold water into your pot.
Add bacon then shredded cabbage. With lid off of pot, simmer about 1 hour until
cabbage is tender.
To reduce the smell of the cabbage while it cooks add a bit vinegar. However if you soaked the cabbage to rid it of pests use lemon juice instead.
Cole Slaw
Recipe Ingredients:
•1 medium head cabbage, shredded
•1 carrot, shredded
•1 cup mayonnaise
•3 teaspoons of heavy cream
•1/2 teaspoon of celery seed
•salt and pepper to taste
Recipe Instructions:
Prepare cabbage for cooking by cleaning and shredding your cabbage and carrots.
Combine all ingredients in a mixing bowl. Mix thoroughly to ensure your slaw is well coated. Add more mayonnaise and seasonings to taste.
Transfer your finished slaw to a serving bowl and refrigerate for about an hour. The slaw should be served cold.
Creamed Potatoes
Ingredients
•3 medium potatoes, peeled and sliced into chunks (roughly an inch to an inch-and-a-half in size)
•2 TBS butter or margarine
•1/4 tsp salt
•1/8 tsp pepper
•1/2 cup milk
•2 TBS flour (or 1 TBS corn starch)
Instructions
•Place potatoes in a medium sauce pan with water just to cover. Add butter, salt, pepper.
•Bring to a full, rolling boil. Reduce heat, cover, and cook for 15 minutes (or until potatoes are fork tender).
•Shake together milk and flour (or cornstarch) in a jar. Add to potatoes.
•Continue to simmer for another 5 minutes, stirring occasionally, until broth is thickened.
•If desired, garnish creamed potatoes with parsley flakes and/or paprika.