Conference turris::cooks

    
    What recipes are ya'll interested in, in partic'lar?  I, being born and
    bred below the Mason Dixon line, would be happy to help you.
    
    I thought all people in NE ate was clambakes, which doesn't sound bad
    at all to me....
    
    Helen

    
    My father-in-law is a great cook...He was born in Bainbridge
    Georgia which is about 25 miles North of Tallahassee Florida.
    
    He's got a great Baked Bean recipe...I'm from New England and
    when people say baked beans down here they're not talking about
    B&M...
    
    Last weekend I had Fried Green Tomatoes....they were good, too.
    Sour Cream Pound Cake w/whipping cream is a staple in this family
    (I swear he makes 2-3 a week.)  
    
    Also, in North Georgia people use Sage in their recipes (like stuffing)
    In South Georgia Sage is Tabboo...coming from NE, I've never heard of
    stuffing without Sage....I always thought first you add the Sage and
    the other stuff is extra...His stuffing is a cornbread stuffing and
    man, is it good...
    
    Another favorite is the Grilled Vidalia Onion with the center cut
    out and stuffed with butter and Salt & Pepper.  Grill it on the
    BBQ for about 1 hr...great!
    
    I don't much care for Black-eyed Peas, Boiled Okra, Fried CornBread,
    and some of these others.
    
    Desserts are mostly Pound Cake, Pecan Pie, Banana Pudding, Homemade
    Ice Cream, various Cobblers.  One thing he makes that is good is called 
    a Laborers Cake.  It's kind of like a Blueberry Cobbler...it is great.
    
    Breakfast mainly consists of last nights Pound Cake (w/o the
    strawberries) or Sausage Biscuits...One thing I have to admit...I
    moved from NE where people try not to eat too much fat, to Colorado
    where Fat is hard to find, to Georgia, where Fat is one of the 4 main
    food groups....everything is in butter, fried, or contains pork...
    and by an obvious deduction, there are lots and lots of overweight
    people down here...my dr told me that the South is 10 years behind
    the rest of the country in nutrition, exercise and overall health..
    But the food is GOOD! (Please don't take this comment as a personal
    attack on Southerners, I really like it here...it's just an 
    observation from someone who has lived in other parts of the 
    country 8*) 8*)
    
    If any of these are what you are looking for, let me know and I can
    post recipes.  
    
    Kristen

    
    I would love the recipes for the Laborers Cake and the Pound Cake.
    
    Also, could you post the one for the baked beans please?
    
    Thanks,
    Bev
    
    (Who moved from PA to NC)

    Thanks for your replys.  I like okra so recipies would be appreciated,
    what do you do with black-eyed peas??  How about the cornbread
    stuffing?  I also like collards, kale, sweet potatoes, haven't tried
    mustard greens but I have a can (gaak!) of them to try.  We are only
    now finding some of these veggies in the stores.  Shaw's in Mass has
    them.  I'd also like the Laborers Cake.  What is Chicken Bog??  My
    grandmother was from Truro, Nova Scotia, and she made slumps and grunts
    but I don't have the recipies.  Some would be appreciated.
    
    Also, if you know WHY these got such strange names I'd love to know.
    I find the origin of words facinating.
    
    Kristin

    Hi,
    
      I was born and raised in South Carolina, and my mother was born and
    raised in Georgia.  When my mother came to visit me this past month,
    she brought me a cookbook that her mother had.  Its called Southern 
    Cooking and has a copywrite date around 1929.  Its in fairly good
    condition except for the binding.  I could probably type in some
    old.... recipes if you would be interested in them.....
    
    Sarah
    

    Are any of you Southerners familiar with Nathalie DuPree's cooking
    show/books?  If so, are her recipes authentic?  She seems to have a
    couple of books out, and it might be a good reference for southern
    style cooking.  Most of the foods she prepared on her cooking show
    looked delicious.  BTW, I'm not at all sure of the spelling of her
    name.
    Sarah

    
    Well, I'm going to take a risk here.  A real southern snack is boiled
    peanuts.  Being a picky child, I refused to try anything like this. 
    But several years ago I met someone who encouraged me to try them, and
    I had to admit I really liked them.  Now I'm hooked.  
    
    All you do is cook raw peanuts in the shell in salted water until the
    peanuts are tender.  I'll cook a big pot several times during the
    winter and they'll be eaten for breakfast, lunch, AND snacks.  And as
    always, don't knock it till you've tried it.
    
    These are on the menu for our little Halloween party tommorrow night.
    
    Helen

    How 'bout sweet potato pie?  I once worked with someone who had that on
    their Thanksgiving menu.  Would love to try it.  Any recipes for that
    here?

    
    re: .8
    
    See note 2111 for a recipe for Sweet Potato Pie with Pecan Crust. I've
    made it and it's delicious.
    
    Larry

My dad is from Georgia, and I inherited lots of recipes from Grandma and bunches
Aunts.  Will try and remember to post a few here.  Is there any interest in
Fried Okra, Chocolate Pound Cake, Pecan Pie?

There's also a wonderful recipe for Sweet Potato Biscuits.  Yum.

Now that Thanksgiving is around the corner, are there any good cornbread 
dressing/stuffing recipes out there?  I have my own, which I inherited from
Grandma, but am interested in anybody elses variations.

- Kathy  

    Kathy, all of the above sound great and I do want them for
    Thanksgiving.  Would you believe we only started eating corn the past
    7-8 years.  I have some New England recipies which I will put in their
    own note starting Monday (hopefully).  I've never been to a clam bake
    and I don't know anyone who has.  The indians figured them out and have
    never been improved upon.
    
    Thanks, Kris

    YES, PLEASE
    
    I WOULD LOVE TO GET A FEW OF THOSE LONG LOST RECIPES FROM YOU
    
    I LOVE SOUTHERN COOKING
    
    I AWAIT YOUR REPLY
    
    THANKS
    
    JO ANN
    

    Finally, remembered to bring in the Laborer's Blueberry cake....
    
    Hope you like it!
    Kristen
    
    
    
    			LABORER'S BLUEBERRY CAKE
    
    Preheat oven 350
    
    	1/2 c Butter			1 TBSP baking powder
    	1 c flour  			2/3 c milk
    	1 c sugar			1 can Blueberry Pie Filling
    	1/4 tsp. salt			
    
    Melt butter in baking dish (square casserole type).  Combine
    remaining ingredients except pie filling.  Pour into baking dish
    over butter.  Pour pie filling over top of flour mixture.  Do not
    stir.  Bake in preheated 350 oven for about 45 minutes.

    
    Here's the baked beans recipe...
    
    
    
			Southern Baked Beans
    
    	1 can of baked beans		1 tsp. Worcestershire Sauce
    	1 small onion, minced           1 tsp. Soy Sauce
    	5 pieces of bacon               2 TBSP Ketchup
    	1 TBSP lemon juice              1 TBSP Mustard
    	1 TBSP Karo syrup               1 TBSP Vinegar
        
    
    Spray casserole dish with Pam (easier to wash after).
    
    Mix all ingredients in a casserole, except bacon.  Lay bacon over top
    of casserole.  Bake at 350 (uncovered) for 45-60 minutes until 
    brown and bubbly.
    
    NOTE:  You may want to try the recipe as it is and then adapt to your
           taste.  Some people like a lot of Worceshire, vinegar flavors
           and others like it milder.
    	

    I have lots of baked beans recipes similar to that.  My problem with
    them is that it really matter whether one buys molasses beans or
    ketchup beans.  Which style provides a more Southern Style result?
    
    ed

    
    
    I would love the sweet potatoe biscuit recipe would you please post it?
    
    
    
    Jackie

    Thanks for posting the recipies.  Please keep them coming.  I am
    interested in plain cooking...  grits, cornpone, the things we hear
    about but have never had access to.  Only in the past year have some of
    these fresh veggies been available.  This is very different to us
    New Englanders.  I will start a note tomorrow on New England and
    hopefully contributors will tell you which state.  They are quite
    different.
    Kris

Here are some recipes from the cookbook Southern Cooking by Mrs. S. R.
    Dull.  Copyright 1928.   I have tried to type them in the way they are
    written in the book.   I have also tried to type in a variety of recipes. 
    If someone would like something in particular, I'll look and see if
    there is a recipe in this book.

Sweet Potato Custard
====================

3 eggs          1 cups mashed/strained potatoes
4 tbsp butter   1-1/2 cups sweet milk
3/4 C sugar     Flavor with nutmeg or lemon

Boil, mash and strain potatoes, then measure, then add butter and milk;
separate eggs. beat yolks with sugar; add to potatoes. beat whites stiff and
add last.  pour into pie crust and bake 30 minutes in moderate oven or until
done. if gas oven is used bake near the bottom of oven in order to cook at
bottom. brush over the pastry with cooking oil or melted shortening before
putting in mixture. this prevens the crust getting soggy.

Sliced Sweet Potato Pie
========================

About three potatoes   1/4 cup spiced vinegar or spices to
                          taste, and grape juice
1 C brown sugar
1/2 C butter

Peel and slice crosswise the amount of potatoes needed. Boil until half done.
Line sides of baking pan with rich pie crust. Put a layer of potatoes, sprinkle
with sugar, butter and spices. Put a layer of pastry rolled very thin. Another
layer of potatoes until all are used having potatoes on top. Cover with boiling
water in which potatoes were boiled, until the liquid comes near top of
potatoes. add grapejuice or spiced vinegar. Season highly. Cover top with
pastry, cut good opening in top to allow steam to escape and prevent boiling
over. Place in moderate oven, 30 to 40 minutes, cook slowly until crust is done
and brown. Just before taking from oven rub top with butter and sprinkle with
sugar to add more to crispness of crust.
There should be plent of juice on the insede so when served this juice is a
rich brown sauce to serve with the seasoned potatoes, pastry and hard crust.
This pie taste something like a mince pies and an apple could be added along
with the potatoes. A few pieces of dried apple which have been soaked would
answer.  Use cloves sparingly.

Split Pea Soup
==============

Wash and soak overnight one cup of split peas. Put them to boil in one quart of
water.  cook until tender and the water is reduced somewhat. Put through a
strainer to give a puree.  Heat one quart of milk, add peas, season with salt
and pepper.  Usually the peas thicken the soup sufficiently. A little flour may
be added.  Use whole milk or add a small protion of butter.  Sometimes other
seasonings are added--a slice of onion, stalk of celery, a carrot.  These are
cooked with the peas.


Chicken Croquettes
===================

Boil a chicken until very tender, pick meat from bones,  rejecting any gristle
and skin.  Put through food chopper.  For every cup of ground chicken use half
a cup of white sauce, season with salt, pepper, and finely chopped parsley. Mix
and set aside to get cold so croquettes may be shaped; then make into any
desired shape, roll in fine, dry bread crums, beaten egg, then crumbs again. 
Fry in deep fat until a golden brown. Drain on a paper napkin.  Use the whole
egg, add one tablespoon of cold water to the egg.  Have the mixture soft so the
inside will be soft and creamy.  Do not put raw eggs into croquettes, it makes
them touch.  One hen usually makes about 2 dozen croquettes.


Fish Mold
===============

2 cups flaked fish          3 eggs
1 cup white sauce           salt and pepper to taste

Tie fix in a piece of cheesecloth and boil in water in which there are several
slices of lemon.  When done remove skin and bones and flake fine.  Make white
sauce and add, stirring until smooth and well mixed.  Beat eggs together until
light, add to mixture.  Pour into a well buttered mold, place in pan,
surrounded with boiling water, put into moderate oven, cover with oiled paper
and cook until firm.  Serve with a tomato or shrimp sauce.  There are mold in
the shape of a fish which make a very effective dish.


Salmon Fritters
===============

2 cups flaked salmon          1-1/2 tsp baking powder
1 tsp vinegar                 1 egg
1 tsp mayonnaise              1-1/4 tsp salt
1 cups flour                  2/3 cup milk

Make a batter of the beaten egg, milk and flour sifted with salt and baking
powder, mixing them in the order given.  Mix salmon, from which all the bones
have been removed, with vinegar and mayonnaise and combine with batter.  Drop
by spoonful into a pan of deep hot fat and fry until golden brown. Serve with 
cream caper sauce.


Barbequed String Beans
======================

3 cups beans              1 tbsp prepared mustard
4 tbsp butter             1 tsp curry powder (optional)
1 tbsp minced onion       1 tsp prepared horseradish
1 tbsp minced pepper      1 tsp salt
1/4 cup chili sauce       1/8 tsp red pepper
1/4 cup vinegar           1-1/2 cups boiling water

Cook beans in salt water until tender and done.  Melt butter in fry pan, add
onions and pepper and cook until done. Add all seasonings and hot water, cook
five minutes before adding beans.  Simmer slowly until beans are well seasoned.

Corn Fritters
=============

1 Cup corn pulp              1 tbsp milk (if corn is very dry)
1 tbsp butter
1 egg                        Salt and pepper to taste

Cut corn quite fine from cob; add flour, egg, milk and seasoning.  Cook like
batter cakes, using enought fat to make them turn, or drop into deep fat and
fry like doughnuts.  Serve around a platter of fried chicken or other meat.

Stuffed Peppers
===============

1 Cup cooked carrots          2 tbsp butter or drippings
1 Cup white turnips           1 tsp grated onion
1 Cup bread crumbs            Enough sweet milk to moisten
1 egg

Cook carrots and turnips in boiling salted water, add as much sugar as salt
used. Mix all ingredients together, season, stuff peppers, cover top with
buttered crumbs.  Bake just long enough to brown on top.

Candied Sweet Potatoes

4 good size potatoes              1/2 cup boiling water
1 cup sugar                       2 tbsp butter

Boil potatoes until about half done; peel and slice lenghtwise about 1/3 inch
thick.  Into a bakin dish put a layer of potatoes, dot with butter and sprinkle
with sugar until all is used; put in water and put sugar and butter on the top.
Bake until well done and syrup is thick, using a medium heat for baking. The
amount of sugar would depend on how sweet one likes the dish.  Alemon is
sometimes sliced and baked with the potatoes; also an apple used is a different
flavor.   Use a little spice or not as desired.  A small quantity of syrup used
with the sugar is liked by many.  About 30 to 40 minutes would be required to
bake.
    

    Here are some more recipes that come from a cookbook called Charleston
    Receipts.
    
Carolina or She-Crab Soup
=========================

1 lb white crab meat            2 tbsp sherry
1 pint milk                     4 blades whole mace
1 pint cream                    2 pieces lemon peel
1/2 stick butter                1/4 cup cracker crumbs
salt and pepper to taste

Put milk in top of double-broiler with mace and lemon peel and allow to simmer
for a few minutes. then add crab, butter and cream and cook for 15 minutes.
Thicken with cracker crumbs; season with salt and pepper and allow to stand on
back of stove for a few minutes to bring out the flavor.  Just before serving,
add sherry.  This soup can be made with shrimp, which should be ground.



Oyster Fritters
===============
1 C chopped, drained oysters       1/2 tsp salt
4 eggs, separated                  6 tbsp flour
1/8 tsp pepper                     1 tbsp minced onion

Beat egg yolks until thick and creamy.  Add onion, salt and pepper, then flour
(a little at a time).  Fol in oysters and stiffly beaten egg whites.  Drop by 
spoonfuls into hot fat.  Serves 5.


Corn Bread Stuffing
===================
2 cups corn meal            2 eggs
1 cup flour                 1 C chopped celery
2 tbsp shortening           1 C chopped onion
1 tsp salt                  2 slices toast crumbled
1 tsp baking powder         salt and pepper
1 C milk                    2 C trukey stock

Mix corn meal, flour, shortening, salt, baking powder, milk and eggs. Bake at 
350 for 45 minutes.  Crumble bread when cold.  Add celery, onion, toast,
seasonings and moisten with stock to desired consistency.

Red Rice
========

1 can tomato paste            2-3 tsp sugar
1-1/2 - 2 cans water          4 strips bacon(cubed)
2 onions chopped fine         8 tbsp bacon grease
3 tsp salt                    pepper
         2 cups raw rice

Fry bacon, remove from pan; saute onions in grease; add tomato paste, water,
salt, sugar and pepper.  Cook uncovered slowly (about 10 minutes) until mixture
measures two cups, then add it to rice in top secion of steamer.  Add the 1/2
cup additional bacon grease; steam for 1/2 hour, then add bacon, crumbled, and
stir with a fork.  Cook 30-45 minutes longer.

Hopping John
============
Note:  Hopping John, made of cow peas and rice is eaten in the stateliest of
Charleston houses and in the humblest cabins and always on New Years Day. 
"Hoppin John eaten then will bring good luck" is an old tradition.

1 C raw cow peas(dried field peas)     1 C raw rice
4 C water                              4 slices bacon fried with chopped onion
2 tsp salt.

Boil peas in salted water until tender. Add peas and 1 cup of pea liquid to
rice, bacon with grease and onion.  Put rice in steamer or double boiler and
cook for 1 hour  or until rice is thoroughly done.


Candied Sweet Potatoes
======================

3 large sweet potatoes         1/2 cup water
1 C brown sugar                4 tbsp butter
6 pieces of orange peel        Cinnamon

Boil whole potatoes until tender.  Take off skin and slice thin.  Put in
casserole dish a layer of potatoes sprinkled with sugar,cinnamon and butter. 
When dish is filled sprinkle top layer of potatoes with sugar, butter, cinnamon
and orange peel.  Add water and bake until brown and well candied.  About 30 
minutes at 350.

Hush Puppies ( This name originated around the campfire when they were tossed
============     to the hounds to keep them quiet)

2 C corn meal            2 tbsp flour
1 tsp soda               1 tbsp baking powder
1 tsp salt               1 egg
6 tbsp chopped onion     2 cups buttermilk
Red pepper to taste

Mix all dry ingredients, add chopped onion, then milk and egg beaten together.
Drop by small spoonfuls into boiling deep fat.  They will float when done. 
Drain o brown paper.  Serve 8.

Benne Seed Wafers  (Benne=Sesame)  My personal all time favorite cookie
=================

2 C brown Sugar             1 egg, beaten
1 C plain Flour             1 Block butter, or 3/4 cup oil
1/2 tsp baking powder       1 tsp vanilla
1/4 tsp salt                3/4 C toasted benne seed

Note:  To roast or parch benne seeds, put in heavy pan on top of stove or in
oven until dark brown.

Cream the butter and sugar, add beaten egg, then flour sifted with salt and 
baking powder.  Add vanilla and benne seed.  Drop by teaspoon or less on
greased cookie sheet.  Bake in moderate oven 325.  Cook quickly. Allow to cool
one minutes before removing from pan.  This make a transparent wafer. Yield
about 100.

Pickled Okra
============  ( Another all time favorite of mine)

2 lbs okra           Dill weed
2 C white vinegar    Hot peppers
1 C water            Garlic buds
1 tbsp sugar         onion slices
2 tbsp salt          powdered mustard
                     tumeric

Use small fresh okra.  Wash, drain, and pack tightly in jars. Stem end down for
1 row and stem up for another.  To each jar add seasoning to your taste such
as 1/2 tsp dill weed, 2 slices hot pepper, garlic bud, onion slice, powdered
mustard, and/or tumeric.  Boil for 3 minutes vinegar, water, salt, and sugar.
Fill jar and seal while hot.  

(it not mentioned here, but I would assume that you process them the way
pickles are processed.)

    

This is absolutely wonderful!  We don't have it as often as I'd like 'cause
there never seem to be any leftover grits.  Grits is one food that's almost
better left over than freshly cooked! 

Make grits according to package directions (none of them instant things -- 
we're talking about the real stuff!).  Take leftovers, pack into a bowl 
with fairly straight sides, and refrigerate till thoroughly chilled.  
Immerse the bottom and sides of the bowl in warm water till you can dump 
out the grits in one piece.  Slice grits with a sharp knife, about 1/4 inch
thick.  Fry in butter till golden brown, then salt the daylights out of
'em. 

Ummmmmmmmmmmmmmmmmmmmm good!

Steve

I forgot to enter one other Southern dish that my wife got from her mother.
It's at least three generations old.  There are many variations of dressing
in the South,  but this is one that's mouth-watering and is certainly
authentically Southern.  Incidentally, it is not used to stuff a bird, just 
cooked in a pan and served sliced into squares as a side dish.  Guess it 
could be used as stuffing, but I've never had it that way.

Just a note -- the recipe calls for a can of broth, plus some more broth.  
We usually take the additional broth out of the bird that's in the oven.  
We don't get ALL the broth from our cooking bird 'cause then there wouldn't 
be enough left for gravy.  Hence the canned broth, plus a little bit from 
the bird.

1/2 recipe biscuits (see previous note by me) -- you can use canned 
	biscuits but it won't be the same
1/2 recipe cornbread (see previous note by me) -- don't use a mix, please!
1 14-1/2 oz can chicken broth (if you choose to use fresh, salt the heck 
	out of the dressing
1/4 to 1/2 cup chicken or turkey broth
1/2 small onion, chopped
Sage
Celery seed
Salt & pepper
2 eggs, lightly beaten

Crumble bread.  Saute onion.  Combine all ingredients except eggs, and 
season to taste.  Do NOT overdo the sage.  Add eggs after you've tasted the 
mixture for the last time, and mix well.  Pour into a greased pan.  Bake at 
about 350 for 30 - 45 minutes, until brown.  Slice into 2" squares and 
serve alongside chicken or turkey.

Steve

    If I may drop a comment here, when serving greens be sure to offer
    vinegar.  Just pour a capful on your serving.
     
    Southern cooking also means cooking your veggies to death.  We are
    fortunate to be able to have a garden, and the first real meal of
    summer is a big pot of string beans.  To fix them, you want to pop them
    into 1 inch lengths .  Put them in a big pot with your seasonings: ham
    hock, or slices of country ham, or fatback, or bacon, or just a big
    blob of butter and salt.  Cook them for at least an hour, they should
    begin to split at the seams.  (add water as necessary, of course.) 
    Just before they're done, you can add some fresh corn off the cob, or
    about 20 min. before they're done, add some peeled sliced (white)
    potates.  With fresh tomatoes, spring onions and cornbread, that's all
    you need for a meal.
    
    If you really wanted something else, tho, you could have some fried
    squash or fried green tomatoes.  Or if you want to try fried okra, try
    parboiling it first.  I boil it til it turns bright green and slimy
    (yuck!) then drain it and then roll it in the cornmeal mixture.  I
    know it sounds nasty, but the slimy stuff combines with the flour to
    make almost a batter for frying.
    
    For a southern style breakfast make scrambled eggs, country ham and
    redeye gravy, grits and biscuits.  I fry my ham first, then (after
    removing the ham from the pan which is of course cast iron) add about
    1/2 cup water.  Stir up the brown bits and cook down to about a quarter
    cup and you have a rich, reddish brown broth called redeye gravy. 
    Serve a tablespoon or so over your eggs, grits and biscuits as you
    wish.  Fresh fruit such as thinly sliced cantelope, watermelon and
    pineapple helps ease the salt onslaught of the ham and gravy.  Some
    people use coffee in their gravy but as I'm not a coffee drinker I
    never have.  
    
    Yeah, we may have weight problems but we sure have fun while we're
    gaining!
    
    Helen

    > IF I may drop a comment here, when serving greens be sure to offer >
    vinegar.  Just pour a capful on your serving.
    
    Pat's mother always kept a jar of "pepper sauce" in the cabinet.  It
    consisted of a mayonnaise jar full of mild dried peppers over which had
    been poured cider vinegar to the top of the jar.  It has to sit about a
    week before it's ready to use, then the vinegar can be sprinkled on
    greens.  Just replace the used vinegar, and one jar of peppers will last
    a very long time.  It gives a little different flavor than vinegar
    alone, and is very good.
    
    Steve
    

    
    The peppers themselves are good, too, especially with chicken and
    dumplings during the winter.  I use peppers with a little bite to them.
    
    Helen

    
    Isn't redeye gravy usually made with coffee instead of water?  

    
    As I said, some people use coffee but I'm not a coffee drinker.  I use
    water and it's still reddish brown and very good.  I believe, tho, that
    you add a spoonful or so of strong coffee in addition to adding water.
    
    Helen

    I was born and raised here in Atlanta, my mother always seasons
    vegetables with fatback, which is a by product of bacon.  If you
    can't get real fatback, fry up 6-10 slices of bacon (depending on
    how seasoned you want it) and season any vegetable with the grease
    from the bacon.  Put any left over grease in a glass container in
    the fridge to save for later.  Also, always cook the veges till
    they are truly dead!!!  8*)
    
    My mother-in-law (born and raised in Savannah), always adds a pound
    of browned ground beef to her baked beans.  (Drain the fat off -
    can you believe it?)
    
    Here's my mom's cream corn 'recipe', a favorite with our family.
    (There are 15 that sit down to eat when it's just 'us').
    
    15-20 ears of sweet corn
    Grease from 10-12 bacon slices
    Water
    
    Cut all corn off the ears, put in an iron skillet with the bacon grease
    (use this skillet to fry the bacon), and add enough water to make it
    creamy, but not watery.  Cook on medium, stirring occassionally so
    it won't stick or burn for about 1-1 1/2 hours.
    
    Alot of trouble, but well-worth the effort.  We are all 'corn-fed'
    babies!!
    
    Angie

    After reading all these "Tried and True Southern Recipies" it leaves
    me with one question.  Whats the average life span of a True
    Southerner?  

    RE: creamed corn
    
    That's one that I forgot...you New Englanders may find this hard
    to believe but my in-laws *LIVE* off cow corn/field corn.  They
    won't even try sweet corn...luckily, my hubby has come around to
    my corner of the country...8*)  Their creamed corn is made from
    field corn and is a very light yellow.  It actually isn't bad
    but I prefer the sweet flavor.  In the back of our house we
    used to have fields of the stuff...mom, always told us...you
    can't eat that stuff...if I would have known...I could be
    rich right now....they go crazy over it down here...
    
    RE: Southern Life Span...
    
    My hubby's grandparents are in their 80's, married about 60 years
    (both sets)...and Fat is their primary food group 8*)...who can
    figure?
    
    Kristen

    Maybe it has to do with the more relaxed pace lifestyle.  Or is this
    just a Northern misnoma?

            Does any one have the recipe for this southern staple?

            Urban legend has it that when the lady who invented this pie
            was asked what it was said....

            Oh, it's just pie!!!

            .../Ken

    re:  notes on grits!
    
         Every one knows that grits were only invented so that maple syrup,
         butter, molasses, etc could be enjoyed for breakfast...8^)
    
         .../Ken

    That's "jhess pie"!
    
    

    Ok. Now I admit, I only lived in N.C. for a few months, and my memory
    may not be all it should be, but I recall a couple of entrees that I
    still have not seen here.  I believe one was called Barbeque but I may
    be wrong.  The other was Brunswick stew.  I think it was brunswick stew
    that had beef, chicken and who knows what else, cooked until everything
    came off the bones.
    
    Now come on all you true southerners, share some of those BBQ and
    Brunswick stew - and other entree - recipes with us deprived yanks.
    
    How about TRUE Southern Fried Chicken? I will look using DIR/etc. but
    we could use a pointer here if it is already in the file.
    
    My husband and I do like black-eyed peas but I must admit, since I am 
    trying to cut back on fats I don't do them or the greens properly, 
    with LOTS of bacon or fatback - I skimp and only do it occasionally.
    
    I do love pecan pie and see there are some recipes for that.  
    
    

>I think it was brunswick stew
>    that had beef, chicken and who knows what else, cooked until everything
>    came off the bones.

 The "who knows what else" is traditionally squirrel. (No lie.)

    
    Re: 34
    
    There are plenty of fried chicken recipes in here... PLEASE do a 
    dir/tit to find them.
    
    Most recently 3308 lists pecan pie recipes, but there are plenty
    of those also.  
    
    dm

    Squirrel?  Wellllllllllll, skipping the squirrel, does anyone have a
    recipe for Brunswick Stew?  A real southern one that is?
    
    As I said I would, I did a directory looking for Southern Fried
    Chicken.  Those recipes, plus some  other southern dishes, can be found
    in:	
    
    		   NOTE: 652
                         
    (And boy do they sound great!)
    
    

    My favorite dish is burgoo (I'm from Owensboro, KY) which is a lot like
    Brunswick stew.  If I can find a recipe that seems close to what I
    remember, I'll post it.  What we would do is use left over barbecue,
    chicken, pork, beef or mutton, add vegetables and cook, then cook some
    more.
    
    I found a NorthWestern version of burgoo at Idlewyldes in the section
    where they have the beans.  Well, the spices were close, but they had
    added rice and barley and beans, I've never seen burgoo with that, it's
    too healthy!
    
    I made up a mess of beans and taters last night.  Clean the greenbeans 
     and snap off the ends, cut up a tater or two, put in a few pieces of 
    bacon, and let cook until the taters are tender.  (I never did like my
    vegetables overcooked).  Then when them taters are tender, I add some
    thyme, let cook for maybe five minutes more, drain and serve.  It goes
    great with fried chicken and corn on the cob!
    
    Sandy

    
    Saute onions in pot and add: 
    
    1 chicken
    3 cups water
    3 tomatoes, peeled and quartered
    1/2 c sherry
    2 tbl worchestershire
    
    Cook on low for 1/2 hour.  Then add:
    
    1 lb lima beans
    1/2 c okra
    corn
    
    Simmer for one hour. Then add:
    
    1/2 c bread crumbs
    2 tbl butter
    
    and simmer for another 1/2 hour.
    
    This is an official recipe.  When I fix it, I use the basic ingredients
    and cook til it tastes right.  I couldn't tell you what amounts I use,
    but I certainly use more okra than called for here.
    
    My sister, who moved to Washington, DC fixes this for her Fourth of
    July party every year.  The first year, her guests thought it was a
    sauce for something....we got a good laugh out of that.
    
    Adding BBQ is a SECRET ingredient that I normally don't mention, but
    since someone already spilled the beans, add 1 cup leftover BBQ
    somewhere in the cooking.
    Helen

    
    A few notes back reminded me of a simple Barbecue recipe that my
    in-laws make....and my husband loves...
    
    
 		BARBECUED BEEF BRISKET
    
    3-4 lbs of brisket
    1 can Cream of Mushroom Soup
    1 jar of BBQ Sauce (whatever your favorite is)
    1 pkg of Lipton Onion Soup
    
    Mix all liquid ingredients together (except onion soup).
    
    Place meat in foil lined (easier to clean) 9x13 pan.
    
    Pour liquid mixture over meat.  Sprinkle package of
    onion soup over top.
    
    Cook at 350 for about 2 - 2 1/2 hrs..uncovered.
    
    Remove meat from sauce and slice in small pieces and
    put back in gravy and mix.  Can serve over bulky
    rolls...
    
    It's good and easy!
    
    Kristen
    

    
    I'm having 2nd thoughts after entering the brunswick stew recipe.  See,
    the problem is I cook these things but I never measure.  The recipe
    comes from a very old cookbook, so old it has no copyright date, but
    I've never tried it.  Brunswick stew is a stew made out of chicken,
    tomato, okra, corn, and butterbeans.  So if you think you can make a
    recipe without ingredients, try this:
    
    Simmer your chicken with okra til the chicken falls from bone.  Then
    bone it and return it to the pot.  Add canned tomatoes, tomato sauce,
    corn, lima beans, any leftover BBQ and salt, pepper and worchestershire
    sauce to taste.  Simmer til done.
    
    The okra should cook to pieces in this, maybe you'll find a bit here or
    a bit there, and of course the seeds, but the prime purpose of the okra
    is to cook down.  It has thickening qualities.
    
    Helen

    
    DIR/TITLE=BRUNSWICK will give you a few more recipes.
    

    RE: .38
    
    OK, Sandy, listen up.
    
    Transcribed below is the recipe for Moonlite Burgoo from Ken Bosley's
    Moonlite Bar-B-Q Inn in Owensboro, taken from "Real Barbecue" by
    Greg Johnson and Vince Staten	ISBN 0-06-096267-4 (paperback)
    ------------------------------------------------------------------------
    
    		Yield: 3 gallons
    
    4 pounds mutton, on the bone	3/4 cup ketchup
    1 to 3 pounds chicken		Juice of one lemon
    5 pounds potatoes, peeled and	2 1/2 tablespoons salt
    	diced				2 tablespoons black pepper
    3/4 pound cabbage, ground or	1 teaspoon cayenne pepper
    	chopped fine			1/2 cup Worcestershire sauce
    3/4 pound onion, ground or		3/4 cup vinegar
    	chopped fine			3 [10 3/4 oz.] cans tomato
    2 cups fresh corn (or 2 [17 oz.]	  puree
    	cans corn)
    
    Gently boil mutton in enough water to cover.  Cook until tender, about
    2 to 3 hours.  Throw out broth and bones.  Chop meat fine.  Set aside.
    Gently simmer chicken in 2 gallons of water in a large kettle until
    tender.  Remove chicken.  Add potatoes, cabbage, onion, corn, ketchup,
    and 1 gallon of water to chicken broth.  Meanwhile, chop chicken meat.
    Discard bones and skin.  When potatoes are tender, add chicken, mutton,
    lemon, salt, pepper, cayenne pepper, Worcestershire sauce, vinegar,
    and tomato puree.  Let this simmer for 2 hours or longer, stirring
    occasionally asit thickens.
    -----------------------------------------------------------------------
    According to the book, the Moonlite sells:
    
    	 The Moonlite Bar-B-Que Inn Cookbook
    	  Moonlite Bar-B-Que Inn, Inc.
    	   2708 Parrish Ave.
    	    Owensboro, KY 42301
    
    for $5.95.  However, that was circa 1988.
    
    rjc

    rjc, you're a saint!
    
    When I go "home" I always eat at Moonlite and usually bring home a
    gallon or two of thier burgoo.  Have to admit, I've never bothered to
    buy one of the cookbooks.
    
    As far as real Southern Fried Chicken, it's different everywhere you
    go.  What I grew up doing is mixing some milk and egg in a bowl, taking
    a bag and putting flour in it.  I season the flour with lots of sage,
    garlic salt and black pepper.  I dip the chicken in the egg mixture,
    then in the seasoned flower.  I do it twice if I want it extra crispy. 
    Then brown it in hot oil on both sides, turn the heat down and cover
    the pan and allow to cook until it's done.  It's not exactly the
    healthiest way to make chicken, but it's tasty!
    
    Southern cooking is different with all of the regions.  As I said, I'm
    from Owensboro KY which proclaims itself to be the "Barbecue Capital of
    the World".  When I think of barbecue, it's mutton cooked over hot
    coals with a spicy sauce.  I think I've heard someone from North
    Carolina say they think of pork.  It depends on the region.  I'm not
    even sure if KY is considered the South???
    
    Sandy

    Sandy, Kentucky is definitely in the south, although some folks from
    Indiana seem to think it's part of the midwest.  :^) 
    
    Burgoo is great stuff!  What we really could use is a recipe for cajun
    popcorn shrimp from "Nawlins".  Now that is southern!

    I have been copying these southern recipes and, like Cheryl, I was 
    thinking about Cajun too.  So I did a dir/title and came up with:
    
    Notes:  204, 588, 676, 1058, 1258, 1570, 1914, 1931, 2690
    
    Just in case anyone wants to check them out.  I know I will.

    
    
    What the heck is mutton?
    
    Kathy

    mutton=> flesh of full grown sheep [not lamb]
    
    ed

    I found a recipe for Blackeyed Peas which was a sub-title of a note and
    I can't find it again.  If someone knows where it is please let me
    know.  I have the one included with others but this one was alone.
    

    Try 3289.14, though there is also an interesting recipe ate 2192.45.
    
    ed

    OK Southeners... how about recipies for Barbeque Sauce!  I've been
    having a great time cooking southern but I really would like sauce and
    chili sauce recipies.  Some from scratch would be great so I can use
    the stuff in my future garden.  Might help to know what I need to grow
    8^)
    Kris Jensen
    

      One of my favorite BBq sauces, is a real simple one.  Take catsup and
    heat up.  Add Worcesteshire sauce, mustard, a little vinegar and butter
    and heat til butter is melted.  This is a BBq sauce that I grew up with
    making pork roast sandwiches.  The pork roast is cooked slowly with a
    vinegar/red pepper basted throughout cooking.  After the roast pork is 
    done, slice thin, place on sandwich bread, top with cole-slaw and the
    BBq sauce.  A real mess, but absolutely wonderful...
    
    Sarah

    Thanks Sarah, I have need of another recipe which I can't find anywhere
    in the bread entrys.  Cracklin Bread.  Do you have a recipe for it.
    
    

  In case no one has a recipe for Cracklin' Bread, I just saw a recipe for it
  in Craig Clairborne's Southern Cooking cookbook I got at the Library last
  week.  I've returned the book all ready or I would type it in for you.

  /teri

    I just found an old family favorite at the Purity Supreme store in
    Nashua --- a package of Smithfield's Streak-o-lean.
    
    Streak-o-lean is/was used quite extensively in Southern cooking and
    was also a real cheapie during the depression.  One of my favorite
    Southern cooking cookbooks refers to Streak-o-lean as Tennessee fried 
    chicken.  Actually streak o'lean is salt pork with a strip of lean meat
    running through the fat.  It is similar to bacon but is cured
    differently and does not taste like any other cured meat.
    
    Streak-o-lean was used to flavor collard greens, black eyed peas (check
    out your favorite soul-food).  It is delicious with spinach or cabbage.
    
    The "Tennessee fried chicken recipe follows:
    
    10 slices streak o'lean, or enough for 5 people.
    
    Soak slices for 30 minutes in 1 1/2 cups buttermilk.
    
    Heat in heavy 12-inch frying pan 1/2 pound lard.
    
    Meanwhile, mix in baking pan  1 cup all-purpose flour
                                  1 teaspoon salt
                                  1/2 teaspoon freshly ground white
                   		      pepper
    
    Pick up one piece of streak. Dredge in flour, being sure it is
    completely covered.  Shake off excess flour and place streak in hot
    lard.  When piece begins to crinkle up, quickly turn it over.  Cook
    other pieces in similar fashion.  Drain on paper towels.  Served 
    with grits and cream gravy as side dishes or serve with cheese souffle
    or other egg dishes.
    
    

    	And don't forget to have the cardiac unit on stand-by before you
    chow down!

A steady diet of old fashioned Southern cooking certainly isn't a healthy thing
to have.  However, everyone once in a while ... I splurge and have Southern
fried chicken too, and country baked - Coca Cola - ham, ymmmm.

Still, the product, used in moderation - like bacon, is a great flavoring to
add to vegatables, the old fashioned bean pot, and it's great in baked beans.

Substituting vegetable shortening for the lard in that recipe would go a long 
way towards making it more cardiac-correct.

--PSW