Southern Appetizer Cheese Twists Cheesy, crunchy delicious little pastry sticks. Fun to make and fun to eat.
Blend all the ingredients together in a food processor. Form into a log, wrap in plastic, chill in the refrigerator for an hour or more. Heat oven to 425. Roll dough on a floured surface to an 1/8” thickness. Slice into individual strips about 4 ” x 1/2 ” (or a little longer) and twist them gently. Lay them on an ungreased baking sheet and bake for 8 minutes till golden. |
Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
|
Southern Appetizer Creamy Crab Dip Creamy, rich...to die for!
In a small bowl, combine everything but the crabmeat. Cream together till smooth. Then gently fold in the crabmeat. Keep chilled till ready to serve. Serve with crackers or small slices of French bread. |
Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
|
Southern Appetizers Cheesy Sausage Balls Savory little balls of sausage and cheese served with a honey mustard dipping sauce.
Sausage: pre-heat oven to 375. Combine ingredients in a bowl and mix thoroughly. Shape into little walnut, bite-sized pieces and put on a baking sheet. Bake for 10-12 minutes. Serve hot with toothpicks and honey mustard dip. Dip: mix ingredients together in a small bowl and serve along side sausage & cheese balls. |
Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
|
Southern Dessert Peach Cobbler What could be more southern —or more delicious—than peach cobbler?
Peaches: preheat oven to 350. Mix peaches with sugar and egg. Pour into a lightly buttered baking dish (9 x 9) and top with chunks of butter. Topping: sift first 4 ingredients. Cut in butter and drop mixture by tablespoonfuls (like large polka-dots) over peaches. Bake for 35-40 minutes. Serve warm or at room temperature with cream, whipped cream, or iced cream. * Use fresh peaches if they're in season: |
Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
|
Southern Dessert Pecan Pie You'll go nuts over this delicious southern classic: our sweet, rich Pecan Pie.
Preheat oven to 425. Precook the store bought pie crust shell for 5 minutes. Turn heat down to 350. Blend together butter and sugar. Mix syrup, eggs and vanilla and add to butter-sugar mix. Add pecans and pour into piecrust. Bake for 40-50 minutes, till filling is firm. Let pie reach room temperature before cutting. |
Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
|