Southern Cookin'
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We love food in the South ! Try some of these recipes...
Disclaimer: The author of this page cannot be held responsible for any injuries, indigestion, vomiting, mild intestinal disorders, alienated friends and relatives, or P.O.'d animal rights groups resulting from the use of these recipes.
Collard Greens and Ham Hocks
Use about 1 pound of collards per person Soak collards in cold water, turning every so often. Take them out and discard the water. Tear off the thick part of the stems, and then tear the greens into about 4? pieces or so. Put them into a pot with some boiling water in the bottom~ just enough so that it doesn't boil dry while you're cooking them. Add about 1 smoked ham hock (or for a very low fat version (HA), use smoked turkey drumsticks) for every 2 people. Let this boil covered for about 10 minutes, then turn down to a simmer for about 2 hours. Take the smoked meat off the bone and put it back into the pot.
Fried Corn
1/4 cup bacon drippings
10 ears fresh corn, cleaned and kernels cut from cob
1/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
In a heavy or iron skillet, heat drippings over medium heat. Add corn and cook for about five minutes, then add milk, salt and pepper. Cook stirring frequently till corn looks cooked (about 30 minutes). Remove from stove and serve.
Fried Green Tomatoes
2 large green tomatoes sliced 1/4 in thick
2 eggs beaten
1/2 cup oil (or Crisco if you can have it) may need more according to tomatoes
1/2 cup flour
1/2 cup corn meal
1/2 tea onion salt
1/2 tea pepper
Mix all together for breading
Slice green tomatoes; dip each slice in beaten eggs then in breading. Get oil
good and hot, Turn oil then on medium heat. Place tomatoes face down in oil; get golden brown, piercing tomatoes while frying with fork. Do this for each slice. Pick up each tomato with a spatula, to drain oil. Place each tomato slice on paper towel to drain of grease. Serve with hot corn bread, fried corn and pinto beans.
Leather Breeches
String of dried green beans (Leather Breeches)
Pork seasoning fat
1 red pepper pod
Salt and Pepper
Remove thread from beans. Wash thoroughly, drain and place in a pan of boiling water. Add pork seasoning meat and a little salt. Cook for several hours or until done. Salt and pepper to taste.
(Fresh, young string beans are threaded with a needle and thread and hung to dry. After completely dry they can be put in a cloth or paper sack and kept till winter. Beans prepared and dried in this way were called Leather Breeches.)
Mashed Taters
Peel and cut into even sized chunks some russet potatoes. Boil in salted water partly covered till they're all soft. Drain them good, and then put them in a big glass bowl. Add one cube of butter, some salt, and a little milk.
Smash them with your mixer for a while, then turn on the mixer and whip them a while. If they?re too dry, add a little milk off and on till they're just right.
Baked Sweet Potatoes
6 medium Sweet Potatoes
Butter or margarine
Wash and scrub sweet potatoes with a vegetable brush, if available. Dry with cloth towel and put in the center of a 375 degree oven. Bake for 1 hour. Remove one potato and be sure it yields slightly when squeezed. Remove remaining potatoes from oven and cut a slit in each potato and press sides to loosen skin from sides. Serve with butter or margarine.
Southern Style Sweet Tea
For 1 gallon:
8 regular size Luzianne or Lipton tea bags or 3 quart-sized bags
1 1/2 quarts of water
1 3/4 cups sugar*
Tie tea bags together and remove "flags".
Place water & tea bags in 2 quart sauce pan and bring to a rolling boil.
While tea is cooking, place sugar in pitcher.
THIS IS THE CRITICAL STEP FOR MAKING GOOD TEA When tea has reached a full rolling boil, take off the heat and let sit for 5 minutes
THEN add to sugar while tea is still hot. Stir until sugar is dissolved.
Add cold water to fill remainder of pitcher.
Serve over ice with a lemon slice.
This recipe is for those dear souls who weren't raised "Southern" or who live north of Kentucky and are unfamiliar with the joy of a tall glass of cool crisp tea on a hot day.
Beaten Biscuits
3 cups sifted flour
1 teaspoon salt
1/3 cup lard (shortening can be used)
1/2 cold milk
Sift flour and salt together. Cut in lard, or shortening until crumbly. Add milk and mix to a stiff dough. Place on a floured board and beat with a rolling pin or wooden mallet for 30 minutes. Folding in edge of dough after each stroke. Blisters will appear on the dough as you beat it. Roll 1/3 inch thick. Cut with biscuit cutter, prick with two- tined fork in two rows, and bake in a 400 degree oven for 20 minutes, or until done.
Corn Bread
1 1/2 cups self rising corn meal
1 1/3 cups of buttermilk
2 eggs
3 tblsps hot vegetable oil
1/2 tsp baking soda
Pre-heat oven to 425 degrees while heating the well oiled skillet over medium heat. When the oven is ready, mix all ingredients; add the buttermilk to make a rather thin, but not watery batter. Pour the batter into the skillet, place in the oven, and cook until golden brown (usually 20-30 minutes). If you use regular milk, add 2 tsp baking powder. Mix all dry ingredients before adding liquids.
Corn Dodgers
1/2tsp salt
1Tsp. butter flavored shortening
4 cups corn meal (white)
2 cups buttermilk
Mix salt with the cornmeal and cut the shortening in with a pasty cutter. Add the buttermilk and stir well. Shape the dough into small dodgers (oblong).
Bake at 450 degrees on cookie sheet about 10 min. or till done.
Cracklin' Bread
2 cups corn meal (1/2 cup flour can replace 1/2 of the cornmeal)
2 teaspoons salt
1 teaspoon soda
1/2 teaspoon baking powder
1 cup buttermilk
1/2 cup or more cracklin's, or more if desired
Mix corn meal, salt, soda, and baking powder. Add buttermilk and mix well. Add cracklin's last. If more cracklin's are added, add more buttermilk. Pour into a greased iron skillet and bake in a 375 degree oven till done and browned. (Cracklin's are the remains of the pork that has been rendered from fat after hog killing. These are collected and used in cornbread to give it a different flavor, and some relief of the daily cornbread.
Fried Cornbread
Enough hot oil to be at least 3 inches deep
1 cup white selfrising corn meal
1 tsp. baking powder
1 cup boiling water
When oil is nearly hot enough to fry in add boiling water to meal along with baking powder. Wet your left hand with cool water. Scoop up a heaping tablespoon of hot meal mixture; using wet hand form the top into a smooth oval. Ease off the spoon into the oil. Repeat until you have about four or five into the oil. Brown on both sides. Remove to a platter lined with paper towels. Repeat until all are cooked. This is great with vegetables and soups.
Shortnin' Bread
2 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup buttermilk
1/4 cup plus 2 tablespoons butter or margarine
1 cup molasses
1 egg, slightly beaten
Combine first four ingredients in a large mixing bowl. Blend well and set aside. Dissolve soda in buttermilk and set aside. Combine butter and molasses in a heavy saucepan and bring to a boil, stirring constantly. Add the flour mixture. Stir in butter milk and egg. Pour batter into a greased and floured 10 inch iron skillet. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in skillet for 10 minutes and invert onto plate. Slice in pie shaped wedges.
Southern Johnny Cake
3 cup Indian corn meal
1 cup flour
1/3 cup molasses
Pinch of salt
1 teaspoon soda
Mix corn meal, flour, and salt. Mix soda with 1 cup buttermilk; add to dry ingredients along with the molasses. Mix well. Add more buttermilk if necessary to make a batter for pouring. Pour into a greased iron skillet and bake in a hot oven.
Coffee Cake
1 cup sugar
1/4 cup butter
2 eggs, separated, beaten
2 cups flour
2 tsp. baking powder
3/4 cup milk
Mix in usual method and add beaten egg whites lastly.
1/2 cup brown sugar
2 tbsp. butter (generous)
1/2 tbsp. cinnamon
1/2 tbsp. flour (generous)
1/4 cup chopped nut meats
Melt butter. Put altogether and scatter over top of cake and bake in a flat tin.
Apple Cake
1 1/2 cups dried apples
1 1/2 cups sugar
1 stick (1/2 cup) butter
2 whole eggs
1 lb. box, seedless raisins
1 lb. Crystallized cherries
1 teaspoon nutmeg
1 teaspoon allspice
3/4 teaspoon ginger
Cream butter and sugar; add apples and sugar, thoroughly mixing Mix nuts, raisins, cherries and add to butter, sugar, apples and eggs and mix well. Add allspice, nutmeg, cinnamon, and ginger. After all is thoroughly mixed add enough self-rising flour to make a nice cake batter. Don't use any milk or water. Adding a few black walnuts will give you a delicious flavor. Bake in oven temperature 250 degrees for about 3 hours or until cooked through. Use a tube pan.
Oatmeal Cookies
1 cup fat
1 cup sugar
2 eggs, beaten
1/4 cup milk
2 cups oatmeal
2 cups flour
1 tsp. baking soda
1 tsp. Cinnamon
1/4 tsp. Salt
1 cup raisins
Cream fat. Add sugar gradually and work until creamy. Add other ingredients and drop by spoonful in buttered pan. Bake at 375 degrees.
Stack Cake
1/2 cup shortening
1 cup brown sugar
1 egg
1/2 cup molasses
1/2 cup buttermilk
1/2 teaspoon soda
1 teaspoon baking powder
1 teaspoon vanilla
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 cups flour plus 1/2 cup for rolling dough
Cream shortening and sugar thoroughly. Drop in egg and beat well. Add vanilla. Sift all dry ingredients together. Add molasses; then add sifted dry ingredients alternately with buttermilk. Roll dough to about 1/4 inch thickness. Divide dough into six x parts. Roll each ball of dough over the bottom of an 8 inch round cake pan. Bake in 350 degree oven for 15 minutes. When the six round layers are done, put together with applesauce or with the following:
1 (8 ounce) package dried apples or peaches
1 cup brown sugar
1 teaspoon cinnamon
When the dried fruit has been cooked according to directions on the package, add the sugar and cinnamon. Put between the layers of cake. Stack the cake until all fruit and layers have been used. Let set several hours or overnight before cutting.
Boiled Custard
7 eggs
1 1/2 cups sugar
3 quarts milk
Pinch of salt
Mix milk and sugar. Stir until dissolved; add beaten eggs; and mix until smooth. Place container over boiling water and cook until thickened. Remove from stove and strain through a strainer if necessary. Refrigerate. Flavoring of any kind desired, including bourbon, can be added to individual servings.
Fried Apples
6 firm medium apples, cored and cut into wedges
1 cup butter
1 cup sugar
Melt butter in large pan, add the apples. Cook for about 10 min.
Sprinkle sugar over the apples and keep cooking, make sure to stir occasionally, till transparent. Serve hot. Great with ice cream! Or pancakes!
The instant version:
4 cans or 2 cups dry - great northern beans
3 cans sweet corn
1 quart of whole milk
1 pint of cream - 4 slices of American Cheese will give the approximate taste without the calories
1 or 2 cups diced ham in 1/2 inch pieces
If you are using dry beans, soak overnight.
Cook beans with one tablespoon of vinegar until tender, about 4 hours on medium heat.
Drain beans completely and add them to a 16 quart sauce pan. Add the corn and ham. Add one quart of milk and begin cooking. Stir frequently or milk will burn. Salt and pepper until the cooking mixture tastes right. About 1/2 teaspoon of pepper and one teaspoon of salt. Add four slices of American cheese to make the dish taste richer or use one pint of cream for the original dish. Add more milk if necessary to cover the entire mixture. DO NOT BOIL. If it boils the milk will curdle. Just cook until hot. Serve over buttered bread, homemade bread is best, it does not fall apart. If you use canned ingredients, the entire dish will take less than 15 minutes to make.
Coon and Possum Delight
Take the coon or possum and put it into a 1 gallon Zip lock bag. Add 1/4 cup of Dales Sauce. If not available just add Kikkoman, Worcheshire, and seasoning salt. Also add two tablespoons of meat tenderizer (unseasoned). Let the carcass sit in the mixture e for at least 8 hours. When you remove the critter from the bag the meat is ready to cook.
Stewed coon or possum
Add 1 gallon water, 1 stick butter, garlic to taste, and two tablespoons salt, and onions. After cooking at a boil for 1 1/2 hours the meat will fall off the bone. Remove bones and serve with wild rice.
To smoke coon or possum
You will need a smoker or a grill where you can cook the coon or possum very slow. In your smoker put a double handful of charcoal in the smoker and add lighter fluid. Let the lighter fluid stand for 10 minutes. Then light the fire and add several hick ory or pecan wood chunks (more wood than charcoal). Let this fire burn for at least 30 minutes before adding any meat. The wood chunks have to be on fire and the smoke coming from the smoker should be nearly invisible. Add the Coon or possum and let it cook for 30 minutes to and hour based or the heat of your fire. Then here is the secret. Take the carcass off the grill and wrap it in Aluminum foil tight. Don't let any holes get in the Aluminum foil. The fire should still be hot. If the fire is going out add more wood if not you need to do nothing. The coon will be ready in about two hours when you can twist the bones and they break loose. Don't get the fire too hot. The animal must cook fairly slow that first hour to hold in juices. Don't do this unless you have four hours to kill.
Dressed Ham
Bake a ham in a covered roaster with a pint of molasses added to the water which has been added for cooking. When ham is done, trim fat off to about a 1/4 inch. Core ham all over with a potato corer (about every two inches) and stuff with a dressing made with six to eight cups of bread crumbs, mixed with one or two teaspoons of marjoram, thyme, rosemary, dried parsley, or other favorite herbs. Moisten bread crumbs with a half and half mixture of white wine and bourbon, until just where you can handle it. After stuffing the holes, cover the whole ham with the remaining mixture, and pat down. Glaze with egg whites or whole eggs, which will give a yellowish tint, decorate with pineapple rings (tinted green at Christmas), maraschino cherries, or any other fruit decoration reflecting the season. Be sure and drain fruit well since it will have a tendency to bleed its color. Return to oven and let get golden brown. For those who worry about alcohol, the heat dissipates it. Cool and serve.
Drain off most of the grease in the skillet you cooked the chicken in...leave about 3 tablespoons or so, depending on how many people you're feeding. Be sure to leave all the little brown chunks in the pan, too. Put it on the stove again, over medium high heat. Sprinkle enough flour in it to make a paste the consistency of well...paste. Stir it with a whisk till it starts to brown, and smells kinda nutty, then quickly add one can of evaporated milk and about 4 cups or more of milk. Stir continuously till it starts to boil, then turn down to a simmer. Let simmer (stir it off and on) till it thickens to your liking~ this may take awhile, so start your taters now. Wait to salt and pepper to taste after it's thickened, or you'll have bad luck (my granny told me this, and I don't know if it's true or not, coz I've never chanced it).
Ham & Dumplings
Growing up in the rural South, Mama always baked a ham for Christmas. Since meat was not a common food on our table, reserved mostly for Sundays and holidays, whenever she baked a ham, it did not go to waste. After all the meat could be sliced from the bone of either a butt or shank portion ham, Mama would take the ham bone with the mean still around the bone and boil it until all the meat fell off the bone. She would then remove the bone, add 3 to 4 diced red potatoes, 1 small onion, and 2 stalks of celery to the pot with the ham and broth. When the potatoes became soft she would then add dumplings. Mama always made homemade dumplings. Sorry to say I never got the hang of making them as good as she did so I fudge and use Pillsbury frozen biscuits. I let them thaw, mash them together in a ball, place the ball on wax paper sprinkled with a little flour, then sprinkle some flour on top of the ball and cover with another piece of wax paper. Then using a rolling pin, I roll the ball out to desired thickness. Remove top wax paper and cut dough into strips. Drop into boiling ham broth mixture. Add cracked black pepper and salt as desired. Reduce heat and let simmer for about 10 minutes stirring occasionally. Broth will thicken up from addition of dumplings. I often take some of the ham chunks out of the broth and cut into smaller pieces. I sometimes add parsley flakes to the biscuit dough before rolling it out into dumplings...this is entirely a matter of preference. It does add a nice color to dish though.
One of my family's favorite meals is a large pot of ham & dumplings, whole green beans, cream corn, coleslaw, and pear salad.
Possum Pot Pie
1 cup glazed huckleberries
3 shots gin or moonshine
1 possum
---if roadkill: make jambalaya
---if caught: proceed with recipe
1 pie crust
sliced carrots & cabbage to taste
Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust, and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove pie from fire/oven, slice, and enjoy.
Wild Possum Kabob
1 Still breathing, corn-fed Possum
3 Ripe but firm tomatoes
1 Large white or yellow onion
1/2 pound large mushrooms
2 large green peppers
1 package meat marinade
1/2 cup soy sauce
12 skewers (sticks are okay in Arkansas)
The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it. De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks. Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce. Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly. Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. Servings: 6
Possum and Taters
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator. When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
Possum Creole
1 slightly injured possum
1 cup mayonnaise
8 cups pig fat
2 cups buttermilk
2 fresh green peppers
Slice green peppers and mix ingredients in a large bowl (exclude possum). Cut possum into chunks or thin strips. Mix possum chunks into bowl. Transfer contents of bowl into a casserole dish and bake under 350 degrees for two hours. Remove from oven, let sit for half an hour, and serve. ENJOY.
Possum Stew
two cans of tomato sauce
three cans of cooked tomatoes
1/2 thickly sliced warthog meat (mainly for flavor)
a big bag of pasta noodles (any redneck kind will do)
salt and pepper
1/2 possum (other 1/2 can be used for breakfast possum-omelets)
Fry bacon in big gramma kettle, over mid. size fire, and then fry possum in the grease till golden brown. Take the meat out, then add enough water to pot to fill 2/3 way and then boil noodles. Once cooked add both things of tomatoes to kettle and meat and add enough salt and pepper to old granny's taste. Cook all together for a bout 1 hour simmering over low fire to sauté.
Texan Possum Chili
1 large possum or 2 small (good and dead-really dead)
3 onions chopped
1 pound sausage
15 jalapenos
5 tomatoes
2 red peppers chopped
3 squirrels, cut into pieces
1 armadillo
1 cup tea
1/4 can Copenhagen
Chop up everything set it on the fire (or stove, if ya wanna be fancy) let it boil until the dogs howl. Eat with regard to the bones and serve with cheese (not green) and more onions. This is actually a recipe my cousins taught me how to cook. It is actually edible.
Cajun Possum Chili
Tomato Sauce (depends on possum) 1 tsp.-1 cup Chili Powder (Depends on Taste and possum) 1 Large possum or 3 small (If you ran over the possums better make it 4) 1 large pot or two large ones if the first isn't enough.
5-10 chili peppers (depends on taste and possum) 5-10 red peppers (depends on taste and possum) 5-10 jalapeno peppers (depends on taste and possum) How ever much Cayenne Pepper you like, it depends on your taste and possum.
1 tsp. Black Pepper
a pinch of salt
Chili Beans for extra flavor
And whatever other ingredients that are hot and spicy you would like to add.
1. Skin possum(s)
2. Remove internal organs, head, claws, and bones. There is no flavor or use for these. But if you want to add them, go ahead.
3. Put some tomato sauce in the pot(s). Then add the possum.
4. Chop peppers
5. Skip step four if you don't want chopped peppers; it doesn't matter.
6. Put the rest in and let set for a long dang while.
7. Before serving make sure you have enough bread, Milk,
8. Serve. Enjoy
Roast Wild Goose
1 young wild goose (about 6 to 8 pounds, dressed)
Juice of 1 lemon
Melted fat or drippings
4 to 6 slices of bacon
Salt and pepper
1/4 cup each of butter or margarine
1/4 cup chopped onion
1 cup chopped dried apricots
3 cups soft bread crumbs
Salt and pepper
Prepare stuffing first by sautéing onion in the fat and mixing with apple, apricots, bread crumbs, salt and pepper. Rub cleaned goose inside and out with lemon juice and seasonings. Lightly fill cavity with prepared stuffing. Close and tie opening (as f or turkey) and cover breast with strips of bacon and/or cheesecloth soaked in cooking oil. Roast breast side up in slow oven (325 degrees), allowing 20 to 25 minutes to pound. Baste with drippings. To insure tenderness of bird, add 1 cup water the last hour of baking and cover roaster.
Smothered Rabbit
Select a young rabbit. Cut up and let stand in salty water for 1/2 hour. Season with salt and pepper, sprinkle lightly with flour, and brown in hot fat. When brown, add 1/2 cup hot water; cover and continue cooking very slowly either on top of stove or in oven. When tender, remove meat and set aside. Add lump of butter to drippings in pan and 1/2 cup water to make gravy. Pour gravy over rabbit and serve. Rabbit, for a long time, has been known in the South as "depression food". Like a lot of appetizing old favorites however, such as "soul food", it is now recognized as simply good eating. Rabbit can be fried; barbecued; roasted with vegetables; stuffed with onion and baked; made into hash; and made into a stew. Is it any wonder that it was a much sought after animal?
Chicken N Dumplings
1 whole fryer
1/2 medium white onion, chopped
1 whole celery stalk, chopped
1 teaspoon salt
1 gallon water
Place whole fryer, onion, celery, and salt in water in large boiler and cook until tender. Remove fryer from boiler. Allow to cool. Remove meat from bone. Set aside.
2-1/2 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon salt
1/2 cup boiling water
1/2 cup shortening
Mix salt and baking powder with flour. In separate bowl, mix shortening and boiling water. Then add dry ingredients. Stir until mixture becomes a dough. Take dough and pull off small to medium pieces. Drop pieces in chicken broth containing onion and celery. Allow loose flour to go into broth. Slow cook approximately 20 minutes, then add chicken. Allow this to simmer an additional 10 minutes
Country Ham with Red-Eye Gravy
Take a slice of ham about 1/2 inch thick and make slashes all around the edges in the fat to keep ham from buckling up when it cooks. Put the ham in a heavy skillet and cook over low heat, turning several times, until brown. Take ham from the pan and put it on a platter in a warm place. Add about 1/2 cup of hot water to the drippings in the skillet and cook until the gravy turns red. Have grits and hot biscuits waiting to serve with the ham and gravy.
Pinto Beans
Ya'll can't do without pinto beans if you're a Southerner. Along with fried potatoes and cornbread, tomatoes and green onions, fresh from the garden and a gallon jug of sweet tea. YUM !!!
1 pound dried pinto beans
1 large onion
1/4 cup bacon drippings
1 ham hock
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon seasoned salt
Rinse beans and remove any stones. Place beans in a large bowl and add enough water to cover by 3 inches. Soak beans overnight. In a large pot over medium heat, sauté onion in bacon drippings. Add ham hock and enough water to cover. Bring to a rapid boil, reduce heat, and simmer, covered for 1 hours. Drain and rinse beans. Add beans with, if required, additional water to cover. Cover and simmer for about 1 hour. Add seasonings, stir and cook, covered, an additional hour or until beans are tender. Remove lid during the last 30 minutes of cooking and allow beans to cook down until broth reaches desired consistency. Add additional seasonings if desired.
Serves 6 to 8.
Smothered Pork Chops
4 pork chops
1 teaspoon seasoned salt1/4 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
all purpose flour
1/4 cup bacon drippings or vegetable shortening
1 large onion, sliced
3 tablespoons all purpose flour
1 cup water
Wash pork chops and pat dry. Mix seasonings together. Rub on chops (approximately 1/4 teaspoon per chop) Reserve remaining seasoning for gravy. Lightly dust chops with flour. Heat drippings in a large, heavy skillet. Add chops and brown each side, approximately 5 to 10 minutes. Remove chops from pan to a warm, paper-towel covered platter. Remove all but 1/4 cup drippings from pan. Add sliced onion to pan and sauté until almost transparent. Add 3 tablespoons flour and remaining seasoning to the pan and brown. The trick is to get the flour as brown as possible without burning it or the onion. Add water and stir. Return chops to pan and add sufficient water to cover. Bring to a quick boil; reduce heat to low; cover and simmer about an hour or until chops are fork tender. Season to taste with additional seasoning mix, if desired.
Serves 4
Home Fried Potatoes
3 medium baking potatoes
1 large onion, sliced thin
3 1/2 tablespoons bacon drippings
1/4 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Peel potatoes and place in a medium pan with enough cold water to cover them. Bring to a boil over medium heat. Drain potatoes and refrigerate. When chilled, cut potatoes into thin slices. In medium cast iron skillet, sauté onions in bacon drippings. Add potatoes. Add seasonings and periodically shake pan over medium heat until potatoes are golden all over. Serve hot.
4 servings
Southern Corn Bread Dressing
There are two steps to making this one. First is the recipe for Dressing Corn Bread, which is used in the Corn Bread Dressing recipe.
1 cup all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
3/4 teaspoon seasoned salt
1 tablespoon baking powder
1 1/2 cups plus 2 tablespoons whole milk
1 egg, beaten
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup vegetable oil
Preheat oven to 425 degrees F. Mix dry ingredients in a large bowl. Slowly add milk, beaten egg, chopped vegetables and vegetable oil; mix well; set aside. Lightly coat the bottom of a 6 inch cast iron skillet with additional oil and place in the preheated oven for 10 minutes. Remove the skillet and add batter. Reduce heat to 400 degrees F. and bake 20 to 25 minutes.
Pecan Pie
3 eggs
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground allspice
3/4 cup granulated sugar
1 cup dark corn syrup
1 1/2 teaspoons vanilla extract
1/4 cup melted butter
1 cup pecans
1 partially baked 9 inch pie shell
Preheat oven to 350 degrees F. Beat eggs, spices, and sugar together. Stir in syrup, vanilla and butter. Place pecans on the bottom of the pie shell and cover with syrup. (Pecans will rise during baking) Bake 40 to 45 minutes or until a knife inserted in center comes out clean.
Lemon Meringue Pie
1 1/4 cups all purpose flour
1 1/4 teaspoons sugar
3/4 teaspoon salt
2 1/2 tablespoons chilled, unsalted butter, cut into pieces
1/4 cup chilled vegetable shortening
9 tablespoons ice water, approximately
In a medium bowl, sift together flour, sugar, and salt. Cut in butter and shortening until mixture resembles coarse meal. Stir in just enough water for mixture to come together. Form dough into a ball, and flatten it into a thin disk. Wrap in plastic and chill at least 30 minutes. Roll out on a lightly floured board. Start at the center and roll toward the edge, using light strokes. When dough is approximately 1/8 inch thick, press it into a 9-inch pie plate. Bake for 12 to 15 minutes or until golden.
1 3/4 cups sugar
1/4 cup cornstarch
3 tablespoons all purpose flour
1/4 teaspoon salt
1 1/2 cups cold water
4 large egg yolks
1/2 cup fresh lemon juice
2 tablespoons unsalted butter
4 1/2 teaspoons grated lemon peel
In a heavy, medium size saucepan, combine sugar, cornstarch, flour and salt. Gradually whisk in water. Boil over medium heat for 1 minute while stirring constantly. Remove pan from heat and set aside. In a separate bowl, whisk egg yolks. Gradually whisk in some of the hot cornstarch mixture. Return warmed yolks to saucepan and boil until thick, again stirring constantly, about 5 minutes. Remove from heat and whisk in juice, butter and lemon peel. Cool completely, and then spoon filling into crust, cover, chill and make meringue.
3 egg white
1/4 teaspoon cream of tartar
6+ tablespoons sugar
1/16 teaspoon ground nutmeg
1 teaspoon grated lemon peel
Preheat oven to 425 degrees F. Beat egg whites until frothy but not stiff; add cream of tartar and continue beating until stiff enough to hold a peak. Gradually beat in sugar; then add remaining ingredients. At this point meringue should be stiff and glossy. Spoon meringue on top of cool pie filling and spread to the outer crust to prevent shrinkage, while mounding high in the middle. Bake 5 to 7 minutes until delicately browned. Cool at room temperature.
Peach Pie
1 1/4 cups all-purpose flour
1 1/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 tablespoons chilled unsalted butter, cut into pieces
2 tablespoons chilled solid vegetable shortening
4 tablespoons ice water, approximately
Sift together first 4 ingredients into a medium bowl. Add butter and shortening. Rub with fingertips until mixture resembles coarse meal. Stir in enough water, a tablespoon at a time, until dough begins to come together. Gather dough into a ball; flatten; wrap in plastic and refrigerate at least 30 minutes before rolling. Roll half of dough into a 10 inch circle and fit into a 9 inch pie plate shell. Roll remaining dough into another 10 inch circle and set aside.
8 ripe peaches, peeled, pitted and cut into 1/2 inch slices
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons lemon juice
4 tablespoons butter
1 teaspoon ground cinnamon
1 1/2 teaspoons ground nutmeg
Cinnamon sugar (2 tablespoons sugar mixed with 1 teaspoon ground cinnamon)
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter
3/4 teaspoon ground cinnamon
1 teaspoon grated orange peel
1/4 tablespoon fresh orange juice
1 tablespoon orange brandy
Chantilly Cream(1 cup chilled whipping cream, 1 tablespoon sugar, 3/4 teaspoon vanilla extract--beaten together until stiff peaks form.)
Preheat oven to 400 degrees F. In a large bowl, combine peaches, extracts, sugars, 1/4 cup flour, salt and lemon juice. Set aside for 10 to 15 minutes. Drain peaches and reserve liquid. Arrange peaches in the pastry lined pie plate. Dot with butter. Sprinkle filling with nutmeg and cinnamon. Add enough of the reserved liquid to just cover the fruit. Set aside the remaining liquid for later use. Sprinkle cinnamon sugar over second pastry circle and lightly press it into the dough. Cut pastry into 10 strips, 3/4 inch wide, and arrange in a lattice pattern over pie filling. Trim strips 1 inch beyond rim of pie plate, and fold trimmed edges under lower crust, pinching to seal. In a small bowl, mix the brown sugar with the 2 tablespoons of flour, butter and cinnamon until crumbly. Without packing, spoon mixture into the open spaces of the latticework. Place pie on baking sheet and bake for 10 minutes. Reduce heat to 375 degrees F. and bake for 30 to 35 minutes more or until the crust is golden. During baking, baste occasionally with juices that run over and reserved liquid. Cool on rack for 2 hours and serve with Chantilly Cream, to which grated orange peel, orange juice and brandy have been added.
Apple Pie
2 1/2 cups all-purpose flour
2 1/2 teaspoons sugar
1 teaspoon cinnamon
1 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into pieces
1/4 cup chilled solid vegetable shortening
5 to 6 tablespoons ice water, approximately
Sift together first 4 ingredients into a medium bowl. Add butter and shortening, and rub with fingertips until mixture resembles coarse meal. Stir in enough water, a tablespoon at a time, until dough begins to come together. Gather dough into a ball, divide in half, and flatten each half into a disk. Wrap separately in plastic and refrigerate at least 30 minutes. Roll out 1 piece of dough and line a 9 inch pie plat. Roll out remaining piece into a 10 inch circle; refrigerate both pieces while you make the filling.
6 cups Granny Smith apples, cored, peeled and sliced 1/8 inch thick
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
3 tablespoons butter, cut into pieces.
Preheat oven to 350 degree's F. in a large bowl, combine apples, sugar, spices, flour and lemon juice. Mix well and transfer to pie shell. Mound high in the middle of shell because apples will shrink during cooking. Dot with butter. Cover with second pastry circle, and seal and crimp edges. Make several vents in the top crust to allow steam to escape during baking. Bake for 45 minutes or until crust is golden.
Banana Pudding
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups light cream
3 egg yolks, lightly beaten
2 tablespoons butter
2 tablespoons vanilla extract
1 12oz box vanilla wafers
2 cups sliced ripe bananas
Preheat oven to 350 degrees F. In the top of a double boiler, combine sugar, flour and salt over boiling water. Add cream and stir for 10 minutes or until mixture thickens; remove from heat. Stirring constantly, pour half of the hot cream into the egg yolks. Return egg yolks to the rest of the cream mixture and cook until thickened. Remove from heat; sir in butter and vanilla. Cool slightly. While mixture is cooling, place a layer of vanilla wafers on the bottom of a casserole dish. Alternate wafers with layers of banana slices and cooled pudding mixture, ending with pudding on top. Add a Meringue topping if so desired. Spread on top and bake 10 to 15 minutes or until golden brown.
2 egg whites
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/4 cup confectioners? sugar
Whip egg whites until they hold a peak without being dry; add cream of tartar. By hand, beat in the vanilla extract and sugar.
Fried Catfish
Wash four catfish fillets with cold water.
Melt shortening in a large iron skillet. It should be about 1/2 inch deep.
In a shallow, wide bowl, combine 1/4 cup of flour and 1 cup of white cornmeal.
Season the fillets with salt and pepper then roll in the cornmeal mixture to coat well; gently shake off excess. When the fat is hot but not smoking (about 375 degrees F.), carefully lay the fillets in the skillet. Fry until crisp and browned on the bottom, about 4 minutes. Turn carefully and fry the other side. Lift out and drain on paper towels. Serve with hush puppies and lemon wedges, tartar sauce, or sauce of your choice. To make a thicker coating, beat 2 eggs in a shallow bowl. Dip coated fillets in the beaten eggs then roll in the cornmeal mixture again. For spicier catfish, season with Cajun seasoning or cayenne pepper along with the salt and pepper.
Pine Bark Stew
8 ounces bacon, diced and cooked until lightly browned
5 large potatoes, peeled and diced
3 cans (approx. 14 ounces each) stewed tomatoes
3 medium onions cut in wedges
2 quarts water
3 pounds skinned catfish fillets, cut into 1-inch pieces
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a stew pot or Dutch oven, combine the first 5 ingredients. Bring to a boil then cover and simmer for 2 hours. Add fish, tomato sauce, salt and pepper and simmer for 20 minutes more. Serves 8 to 10.
Catfish Chowder
2 pounds catfish fillets cubed
big firm catfish bones
5 cups water
2 teaspoons salt
2 onions minced
3 to 4 potatoes diced
1/4 teaspoon pepper
1 can (16oz) tomatoes
1 tablespoon lemon juice
1 tablespoon chopped parsley
Bring fish bones, water and salt to boil. Reduce heat, simmer 10 minutes. Remove and discard bones. Add onions, potatoes, tomatoes, and pepper to liquid. Bring to boil, and then simmer until potatoes are tender. Add fish. Simmer until fish flakes. Add lemon juice and parsley. Serve hot with crisp hush puppies.
Makes 5 to 6 cups.
Barbecue Beef Short Ribs
3 1/2 pounds Beef short ribs
1 tablespoon Vegetable oil
1 Large onion -- cut into wedges
1 cup Water
1 cup Tomato ketchup
1/3 cup Red wine vinegar
1 tablespoon Paprika
1 teaspoon Curry powder
1/2 teaspoon Chili powder
1/2 teaspoon Dry mustard
2 teaspoons Salt
4 Medium potatoes -- peeled
4 Medium carrots; pared -- cut up
1 tablespoon Cornstarch -- optional
1/4 cup Water
Mix all ingredients at cook on low for 6-8 hours.
Serves 4
Chicken-Fried Steak
2/3 cup flour
1 teaspoon salt
freshly ground pepper
2 pounds top round steak, tenderized, about 1/2" thick
2 eggs
2 tablespoons cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs, rolled fine
1 onion, sliced
1/2 cup cream
2 cups chicken broth, approximately
1 dash Worcestershire sauce, optional
1 dash hot sauce, optional
Mix 1/2 cup of flour with the salt and pepper. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turn and brown the other side. Reduce heat to medium, cover the skillet, and cook for 15 to 20 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken-fried steak should be well done, but not dry. Remove the steaks from the pan, and drain on brown paper bags. Keep warm. Add the onion slices to the pan and sauté quickly. Remove.
Pour off all but 3 tablespoons of the fat in the skillet, and stir in 3 tablespoons of the flour. Stir well to loosen and incorporate any particles in the bottom of the pan and cook for 1-to-2 minutes. Stir in the cream, then the chicken stock. Season with Worcestershire and hot sauce. Top the meat with the gravy.
Serve with mashed potatoes, greens, and biscuits.
4 to 6 Servings
Pot Roast with Vegetables
beef rump roast, about 4 pounds
1 small onion, sliced
2 tablespoons salad oil
2 tablespoons butter or margarine
1 clove garlic, crushed
1 teaspoon dried thyme leaves
1 bay leaf
8 whole black peppercorns
1 teaspoon salt
1 can (10 1/2 ounces) beef broth, undiluted
12 small white onions
8 carrots, pared & halved lengthwise, about
1 teaspoon chopped parsley
3 tablespoons flour
In hot oil and butter in a 5-quart Dutch oven or heavy kettle over medium heat, brown roast with sliced onions until browned on all sides. Add garlic, thyme, marjoram, bay leaf, black peppercorns and salt; cook, stirring, for about 30 seconds. Add beef broth. Bring to a boil, then reduce heat to simmer; cover and cook for about 2 1/2 hours. Add onions, carrots, and parsley; reduce heat, cover, and simmer for 30 minutes or until vegetables and meat are tender.
To make gravy: Transfer meat and vegetables from Dutch oven to warm serving platter. Keep warm, covered loosely with foil. Into 2-cup measure, strain liquid remaining in Dutch oven. If necessary, add water to measure 2 cups. Return the hot liquid to Dutch oven.
Combine flour with 1/4 cup of cold water; stir until smooth. Stir flour mixture into liquid in Dutch oven and bring to a boil, stirring constantly. Reduce heat; simmer for another 3 minutes. Taste and add salt if desired. Serve with potatoes.
Serves 8.
Basic Meatloaf
1 pound ground beef
2/3 cup milk
1/2 cup cooked rice
1/4 cup ketchup
1/2 cup finely chopped onion
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
Mix all ingredients together gently. Form into a loaf and place in baking dish. Top with additional ketchup if desired. Bake at 350° for about 1 hour.
Serves 4.
Beef Stew & Vegetables
2 pounds stew beef
1 cup chopped onions
1 teaspoon seasoned salt
3 cups diced potatoes
2 cups diced carrots
1 stalk celery, cut into 1/2-inch pieces
2 tablespoons flour
black pepper to taste
Rinse the beef under cold running water. Put it in a pot with the seasoned salt and onions. Mix these ingredients and cook over medium heat for about 15 minutes, until the meat is browned on all sides. Add hot water to the pot until it comes to a level 1 inch higher than the meat. Reduce the heat to low and cook slowly, covered, for 1 1/2 hours or until the meat is tender when pierced with a fork. Add the potatoes, carrots, and celery. Cover the pot again and cook, stirring occasionally, for another 20 minutes or until the vegetables are tender. Add a little hot water if necessary to keep the ingredients covered. To thicken the stew, make a paste by combining the flour with 1/2 cup water (mixing them well) and stir the paste into the ingredients in the pot a little at a time, using only as much as needed to make the stew as thick as you like it. Add pepper 2 and cover the pot and let the stew sit for 15 minutes to ripen in flavor. Serves 8.
Bar-B-Que Beef Stew
2 lbs. stew meat
3 tbsp. oil
1 c. onion, sliced
1/2 c. green pepper, chopped
1 lg. clove garlic
1/2 tsp. salt
1/8 tsp. pepper
2 c. beef stock
1 can (8 oz.) tomatoes
1 can (4 oz.) mushrooms
1/3 c. barbecue sauce
3 tbsp. cornstarch
1/4 c. cold water
Sauté onion, pepper and garlic in oil. Add salt, pepper, beef stock, tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock Pot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving. Serve over hot cooked rice.
Chicken-Vegetable Stew
1 roasting chicken, about 4 pounds, cut up
2 tablespoons vegetable oil
1 1/2 cups water
1/2 cup sherry or broth
2 teaspoons salt
1/2 teaspoon pepper
10 small white onions, halved
1 cup fresh or frozen green peas
1 cup sliced carrots
1/2 cup diced turnip or rutabaga
1 cup diced potatoes
1/2 cup fresh or frozen corn
1/3 cup flour mixed with 1/2 cup lukewarm water to form a paste
Heat the oil in a Dutch oven or heavy pot. Add the chicken pieces; brown on all sides. Add water, sherry, salt and pepper. Cover and simmer for about 45 minutes.
Add onions, peas, carrots, turnip, potatoes and corn; cover and simmer for another 35 to 45 minutes.
Stir in the flour and water mixture; continue cooking until stew is thickened, about 10 minutes. Serve over rice, if desired.
Serves 6.
Potato Soup with Leeks
2 tablespoon butter
3 large leeks, finely chopped, white only
4 medium potatoes, peeled and diced (about 3 cups diced)
salt to taste
1 cup milk
1 egg yolk
1 tablespoon butter
Melt 2 tablespoons of butter in a large skillet; sauté chopped leeks until very lightly browned. Put leeks in a large saucepan with diced potatoes; add just enough water to cover. Cover and cook on medium-low until potatoes and leeks are done. Put vegetable mixture with liquid through food mill or blend in batches. Stir in milk and add more water until desired consistency is reached. Bring potato soup to the boiling point; remove from heat. In medium bowl, beat egg yolk. Add about 1/2 cup of potato soup mixture to the egg yolk, stirring constantly. Return mixture to potato soup in pot and mix to blend well. Taste and adjust seasoning. Ladle potato soup into a serving bowl. Stir in 1 tablespoon of butter.
Recipe for potato soup serves 6.
Chicken and Dumplings
(2-1/2- to 3-pound) broiler
2 Quarts water
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cup All-purpose flour
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
3 Tablespoon Shortening
3/4 Cup Buttermilk
Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender. Remove chicken, and let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside. Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
For drop dumplings, pat dough to 1/4" thickness. Pinch off dough in 1-1/2" pieces, and drop into boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired consistency, stirring occasionally. Stir in chicken.
Yield: 4 to 6 servings.
NOTE: For rolled dumplings, roll dough to 1/4" thickness. Cut dough into 4- x 1/2" pieces. Drop dough, one piece at a time, into boiling broth, gently stirring after each addition.
Southern-Style Bean Soup
1/4 cup each lentils, navy beans, Great Northern beans, pinto beans, lima beans, kidney beans, garbanzo beans, black beans, black-eyed peas, yellow split peas, and green split peas
2 quarts water
1 pound chopped ham
1 large onion, chopped
1 clove garlic, minced
1/2 teaspoon salt
1/4 c up barley
1 (16 oz) can tomatoes
1 (10 oz) can tomatoes with green chilies
Soak lentils, beans and peas in water to cover in a large saucepan overnight; drain. Add 2 quarts of water, ham, onion, garlic, salt, and barley; mix well. Bring to boil. Reduce heat. Simmer, covered, for 1 1/2 hours or until beans are tender, stirring occasionally. Stir in tomatoes. Simmer for 30 minutes, stirring occasionally.
8 to 10 servings.
Coconut Cream Pie
4 eggs
3/4 c. sugar
1/2 c. plain flour
1/2 tsp. baking powder
1/4 c. butter (margarine), melted
2 c. milk
1 1/2 c. coconut
1 tsp. vanilla
Combine in order, mix well. Pour in greased 10 inch pie pan. Bake 350 degrees for 45 minutes or until brown. Delicious. Makes its own crust.
Blackberry and Apple Pie
2 1/2 pounds apples, peeled, cored, sliced
2 cups blackberries, fresh or frozen
1 cup sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons flour
1 tablespoon butter
Pie crust for two-crust pie
Preheat oven to 375 degrees.
Mix the apples and blackberries together in a large bowl.
Blend the dry ingredients together, and then gently mix into the fruit. Spoon the filling into the prepared crust, then dot with butter. Top with the remaining pie crust. Crimp the edges of the top and bottom crusts together, sealing the fruit into the shell. Whisk the egg yolk and milk together, and brush this wash over the top crust. Pierce the top pie crust several times with a knife, to allow steam to escape. Bake at 375 degrees for 1 1/4 hours, until the apples are tender when poked with a thin knife. If crust seems to be browning too quickly, reduce the heat to 325 degrees.
Makes 1 pie
Strawberry Pie
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon lemon juice
1/4 cup strawberry gelatin powder
2 drops red food coloring, optional
1 1/2 quarts strawberries, sliced (reserve a few for garnish)
1 pie shell, baked, 9-inch
whipped cream or topping
Combine sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat; stir in lemon juice, gelatin powder, and food coloring if used. Chill until mixture begins to thicken. Place strawberries in the baked pie shell and spoon slightly thickened gelatin mixture over the top. Chill the pie at least 4 hours, then top with whipped cream or whipped topping and garnish with reserved strawberry halves.
Chocolate Cake
3 cups light brown sugar
1 cup butter -- softened
4 eggs -- or egg substitute
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
3/4 cup baking cocoa
1 tablespoon baking soda
1/2 teaspoon salt
1 1/3 cups sour cream
1 1/3 cups boiling water
Cream brown sugar and butter in a large mixing bowl. Add eggs, one at a time; beat well after each addition. Turn mixer on high and beat until mixture is light and fluffy. Blend in vanilla. In a separate bowl, combine flour, cocoa, baking soda, and salt. With mixer on low speed, add dry ingredients alternately with sour cream to butter mixture and mix until just combined. Blend in water. Preheat oven to 350 degrees. Grease and flour three 9-inch round baking pans, or use two 9-inch pans and make cupcakes with the rest of the batter. Bake the cake for 35 minutes and check cupcakes with tester after 20 minutes.
Chocolate Frosting
1/2 cup butter
3 squares unsweetened baking chocolate
3 squares semi-sweet chocolate
5 cups confectioner's sugar
1 cup sour cream
2 teaspoons vanilla extract
Melt butter and chocolate over low heat. Cool 5 minutes. Combine sugar, sour cream and vanilla in a mixing bowl; add chocolate mixture and beat until smooth.
Mississippi Mud Cake
2 cups flour
1/8 teaspoon salt
1 teaspoon baking powder
1 1/4 cups strong brewed coffee
1/4 cup bourbon or brandy
5 1-ounce squares unsweetened chocolate
1 cup butter or margarine (2 sticks)
2 cups sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
unsweetened cocoa powder
sweetened whipped cream or ice cream, for serving
Preheat oven to 275°. Sift the flour, salt, and the baking powder together ensuring it is mixed in well. Combine the coffee, bourbon or brandy, chocolate, and butter or margarine in the top of a double boiler. Heat until the chocolate and butter has melted, stirring occasionally. Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed gradually beat in the sugar. Continue beating until the sugar has dissolved. Raise the speed to medium and add the sifted dry ingredients. Mix well, and then beat in the eggs and vanilla until thoroughly blended. Pour the batter into a well-greased 3-quart bundt pan that has been dusted lightly with cocoa powder. Bake on a high shelf in the oven until a cake tester comes out clean, about 1 hour 20 minutes. Let cool in the pan for 15 minutes, then unmold onto a wire rack. Let cool completely. When cake is cold, dust it lightly with cocoa powder. Serve with sweetened whipped cream or ice cream, if desired.
Buttermilk Pound Cake
3 cups sugar
1 cup shortening
5 eggs
3 cups sifted flour
1/4 teaspoon baking soda
pinch of salt
1 cup buttermilk
2 tablespoons almond flavoring or flavor desired
Cream sugar and shortening; then add eggs, one at a time. Combine flour, soda and salt. Add alternately with the buttermilk. Add flavoring. Bake 1 1/2 hours at 325°.