Fixins’ & Sides (Sides & Veggies)
Southern Stewed Potatoes
Ingredients:
6 potatoes
1 cup of milk
1/2 stick of butter
2 tablespoons flour
Salt & Pepper
Instructions:
Peel potatoes and cut into 2” chunks, rinse in cold water then place in pot and cover with clean water about 1” over the potatoes, salt then boil about 10 min until a fork can be inserted in. Pour about 1/4 of milk into the flour stirring away lumps, gradually adding more milk. Pour 1/2 the water from the potatoes off, add butter and add the flour slurry stirring to thicken. Season well and top with another tablespoon of butter.
Rhonda's Low Country Mac N Cheese
Ingredients
1 box jumbo elbow macaroni
2 cans of evaporated milk
2 eggs
3/4 cup sour cream
1 stick of butter
1 tablespoon dried mustard powder
Salt and Pepper
Milk
16 oz sharp cheddar cheese
16 oz Colby jack cheese
Instructions
Pre-heat oven to 350 degrees Boil and drain macaroni. Mix evaporated milk 2 eggs sour cream together with 1 stick of butter in hot pot from noodles until melted. Add cooked macaroni and stir Add cubed cheese and mix with all other ingredients. Pour into buttered casserole dish. Add 1/4 cup to each corner and middle of dish. Cover with foil and back for 30 minutes Remove foil and back until cheese is brown and bubbly approximately 30 mins.
Easy, Quick and Delicious Italian Pasta
Ingredients
1 box of rotini or bow-tie pasta
1 bottle of Olive Garden Italian dressing
Pepperoni Hard Salami slices
Ham
Cubed cheese of choice
Cherry tomatoes halved
Red onion
Red/Green Bell-pepper
Banana pepper rings/ Olives optional
Pepper
Italian seasoning
Instructions
Boil pasta in salted water until desired consistency, rinse in cold water to stop the cooking process, cut meat, veggies and cheese, mix all with Olive Garden dressing. Reserve some dressing after pasta has been refrigerated. Add pepper and Italian seasoning.
Authentic Lowcountry Ham Perlo
Ingredients
3 cups of rice
6 cups of ham broth
1/2 stick of butter
3 cups of cubed ham
Pepper, Salt and accent to taste
Instructions
Add rice, broth and butter bring to boil, add ham, cover and let it simmer, stir frequently to avoid it sticking. Cook about 25-30 min until tender and fluffy.
Cheesy Pizza Casserole
Ingredients
1 lb of ground beef
1 lb of sweet Italian sausage
1 onion chopped
1 heaping tbsp minced garlic
1 tsp oregano plus additional on top
1 tsp Italian
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 box of cooked pasta (I used penne)
1 large jar of pizza sauce
Pepperoni
Bell pepper
Mozzarella cheese I used about 12 oz freshly shredded
Mushrooms or toppings of choice
Instructions
Preheat oven to 350° Brown hamburger meat and sausage, drain if needed add chopped onion, seasoning, mushrooms, a little pepperoni and garlic until tender then add sauce, simmer a few minutes then add pasta. Lightly spray a casserole dish with olive oil or butter. Spread half the pasta mixture in dish then top with cheese and pepperoni, then repeat layers, top with cheese, pepperoni, bell pepper or any desired toppings, sprinkle with oregano and bake for 45 min or until cheese is bubbly.
Stuffed Bell Pepper Soup
Ingredients
1 1/2 lbs of ground beef
1 sweet onion
1 green bell pepper
1 red bell pepper
1 tbsp or more Minced garlic to your taste
10 oz diced tomatoes with green chilies undrained
15 oz tomato sauce
2 tbsp Worcestershire sauce
2 tbsp hot sauce
2 tbsp light brown sugar
3 cups of beef broth
2 cups of chicken broth
1 tsp dried basil
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon onion powder
1 teaspoon garlic powder
Rice 3/4 cup uncooked or 2 1/4 cup cooked rice (I cooked my rice in chicken broth)
Instructions
Cook rice in chicken broth, set aside. Brown ground beef adding peppers and onions, cook until meat is brown, drain grease, then add garlic, cooking about 1 min, then add everything else except rice and allow to simmer 15-30 min. Add rice, simmer 5 minutes, top with cheese
Chicken Chimichanga Casserole
Ingredients:
3 cups cooked chicken (rotisserie works perfectly)
1 large onion, sautéed in butter
4 poblano peppers, roasted and chopped
16 oz sour cream
3–4 cups melting cheese
1 tbsp all-purpose flour
1 1/2 tbsp butter
1 1/2 cups chicken broth
10 flour tortillas
Oil for frying
1 tsp garlic powder
1 tsp cumin
Salt and pepper to taste
Instructions:
Preheat oven to 380°F (190°C).
Slice tortillas into strips and fry in oil for 30–40 seconds until lightly golden. Set aside.
Sauté onion in butter until translucent; set aside.
Roast poblano peppers at 425°F (220°C) until skins blister. Place in a bowl, cover for 10–15 minutes, then peel, remove seeds and stems, and chop.
In a saucepan, melt butter and flour together. Cook 1–2 minutes to remove the raw flour taste.
Slowly whisk in chicken broth until thickened.
Quick Honey Glazed Carrots
Ingredients:
1 1/2-2 lbs of carrots skinned and cut
Salt to taste
4-tbsp of butter
4-tbsp of brown sugar
.2- tbsp Honey just drizzle on
1 tsp of lemon juice-optional
Instructions:
Wash and skin carrots, snip off ends, cut each carrot in quarters or desired cut and drop in boiling water, add salt. Cook until tender about 5-7 minutes. Add butter and sugar to your pan and melt until blended, add carrots, drizzle with honey and add lemon juice if desired, gently stir until thickened. Enjoy 🥕
Delicious Stuffed Bell Peppers
Ingredients:
1-pack of Spanish rice any brand cook accordingly
1 pound of ground hamburger meat
1/2 chopped onion
1 tablespoon of garlic cloves
8 ounces of shredded cheese
2 cups of marinara sauce
Bell peppers
2 tbsp butter
Salt, pepper, accent, garlic powder, onion powder
1 tsp Italian seasoning
Instructions:
Preheat oven 350°. Cook Spanish rice, according to directions. Sauté onion and garlic in butter until softened, add hamburger then seasonings. Add cooked rice and half of shredded cheese. Mix until cheese melts and it blended.
Wash and clean bell peppers, seed and remove membrane after removing the top, stuff peppers, pour marinara in the bottom of pan or casserole dish, set the peppers on top, bake at 350° for about 20 min, top with cheese and cook 10-15 min.
Tab’s Easy Broccoli Casserole
Ingredients:
1 lb. bag of frozen broccoli steamed until tender
1 large (family size) Cream of Mushroom Soup
8 oz sharp cheddar cheese
2 tbsp DUKES Mayo
2 whisked eggs
Salt & Pepper
2 sleeves of crushed Ritz
1 stick of butter
Instructions:
Mash steamed broccoli with a potato masher add eggs, cream of mushroom, mayo, and cheese mix well spread into a butter casserole dish. Crush Ritz crackers and add melted butter then sprinkle topping over the mixture cover loosely with tinfoil and bake at 350° for 30 to 40 minutes
Kickin’ Southern Collard Greens
Ingredients:
Collards
Smoked Turkey Neck, Wings, Ham Hocks or Bacon
8 cups Chicken Broth
1/3 to 1/2 cup Apple Cider Vinegar to your taste
1 Onion
2 tbsp Bacon Fat
Hot Sauce to taste
½ cup Sugar or to your taste
Salt, Pepper, Garlic Powder, Onion Powder, Accent
Instructions:
Soak Collards in water, salt, and vinegar for about 10 min. this helps with cleaning. Remove all of the stem, wash them really good at least 3x. Saute onion in bacon fat then add collards cooking them down just a bit to add more, place meat on top (if using ham hocks cook them awhile first then add collards). Cover in chicken broth, add apple cider vinegar, sugar and season well. Taste the juice to adjust your seasoning. If using an instant pot cover and cook for 35 minutes. If using stovetop cook until tender stirring occasionally.
Southern Purple Hull Peas
Ingredients:
1 bag of frozen purple hull peas
Ham hocks, or any smoked meat or bacon
Chicken broth
One large onion
1 tbsp bacon grease
1 tsp garlic, and onion powder
Lawrys seasoned salt to taste
Instructions:
Sauté onion in 1 tablespoon of bacon grease, add ham, hocks, seasoning, cover with chicken broth (I used bullion powder and boil until tender about 45 minutes. Pour in peas and cook until tender 30 to 35 minutes. Take the ham hock out, tearing the ham off, placing it back in the pot. Add pepper to taste.
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Garden Fresh Squash Casserole
Ingredients:
4-Yellow squash
3 Pieces of Bacon Fried Crispy
½ Onion Chopped
8 oz Colby-Jack shredded
1 Egg
1 Can of Cream of Chicken
Sour Cream or Milk (optional)
3 tbsp Butter .
1 Sleeve Ritz Crackers Crushed
Salt & Pepper
Instructions:
Wash and slice squash. Fry bacon until crispy, remove bacon and leave a little bacon fat, add chopped onion and soften a bit, then add squash, making sure it doesn’t stick to pan. Cook squash about 5 minutes ten remove to drain off excess water. Mix cream of chicken, egg, cheese and seasoning to squash. If needed add a little sour cream or milk. Pour in buttered dish. Melt butter and add to crushed crackers making a topping to place on top. Back at 350 about 30-40 min Enjoy! You can also top with shredded cheese.
Simple Orange Salad
Ingredients:
1 package orange Jell-O powder
12 oz cottage cheese
8 oz cool whip
1 can mandarin oranges drained
1 small can crushed pineapple drained
Instructions:
Mix all ingredients, chill and enjoy
Chicken Casserole
Ingredients:
3 cups of cooked chicken
1 Pepperidge Farm Herb Stuffing
1 stick of butter
4 cups of chicken broth
1 can cream of chicken
1 can cream of celery
1 soup can of whole milk
Instructions:
Preheat oven 350° Butter or spray casserole dish. Layer chicken in dish, combine 4 cups of broth, stick of melted butter and stuffing together, making a second layer, then combine soups and milk and pour over top. Bake 45 min.
Old Fashioned Northern Beans With Ham Hocks
Ingredients:
Bag of Northern or any dry beans
Ham hocks, or ham
4 quarts of chicken stock or water
Large, chopped onion
Salt, Pepper, Garlic Powder
Bacon drippings, butter or oil
Instructions:
Rinse beans, then cover with water and let sit 12 hours or so. If you use ham hocks, clean and score skin, you can take the skin off but the flavor is delicious. I like to cook my ham hocks in the insta pot for about 30 minutes or until a bit tender (if so save the broth to add to beans),it will get really tender cooking in the beans. Add oil to the pot(I used bacon grease) and soften chopped onions, take the ham hocks and sear in oil with onions. Pour in beans, seasoning and cover with chicken broth, bring to a boil. Stir occasionally to avoid sticking, add more broth as it will absorb it. Be careful not to salt until the end as there is salt in ham and broth. Cook until the beans are tender and the ham is falling off the bone. Add seasoning if needed. *You can also cook in crockpot; it just takes a bit longer, or everything in the insta-pot time will vary* *You can also use ham or a hambone*
Cornbread
1. 2 cups of self-rising cornmeal mix
2. 1 large egg
3. 1 ½ cups of milk or buttermilk
4. ¼ cup of veg oil
5. 2 tablespoons of butter
6. 1-2 tbsp of sugar optional
Preheat oven 425 degrees. Pour oil and butter in cast iron skillet or pan. Mix all remaining ingredients then add hot oil after heating in oven and stir in, it will be thick and lumpy. Cook until golden brown. Brush with butter while hot.
Granny’s Chicken & Dumplings
Ingredients:
Chicken (I prefer leg quarters)
1 large onion
Chicken Bouillon Powder or paste
Salt, Pepper, Accent, Thyme& Parsley(optional)
2 Cups of All-Purpose Flour (add salt)
Iced Water
1 Can Cream of Chicken Soup(or Cream of celery)
1/2 Cup Heavy Whipping Cream or Milk
½ Stick of Butter
2 Beaten Eggs
Instructions:
Chicken
Cook chicken in plenty of water for stock, do not remove skin. Place chicken, onion, bouillon, salt, pepper, and accent, thyme and parsley(optional) in water and cook at a low boil for 30 to 45 minutes, or you can use an insta-pot until meat begins to fall off the bones. Remove chicken to cool. Prepare dumplings and set them aside for a few minutes to dry out. Bring broth to a boil and lightly drop dumplings in boiling broth, try not to stir, you can shake the pot in a circular position to assure dumplings are covered with stock. Cook the dumplings until tender, adding cream of chicken soup, some heavy whipping cream and butter let cook about 5 min gently stirring, then add 2 beaten eggs (optional)and chicken, continue to simmer, lightly stir to keep from sticking to pot. If desired, you can thicken the stock a little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock.. Cook until the dumplings float and are no longer doughy. Do not overcook.
Dumplings
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, pour a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Dough will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto surface and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8” thinness. Let it air-dry for a few minutes while you return your broth to a boil.
Note: Annie’s Frozen dumplings are very similar to homemade if you don’t have time to make them. Also, you can use rotisserie chicken and store-bought broth to make it easier and cornstarch with water instead of cream of chicken.
Uncle Henry’s Shrimp Perlo
Ingredients:
1 lb. of deveined & peeled shrimp
1 pack of fried bacon (save grease)
2 cups of rice cooked
1 cup of bell pepper
1 cup of onion
Salt Pepper Accent
Instructions:
Cook rice and set aside. Fry bacon then remove from pan reserving grease. Add onion and bell pepper to bacon grease cooking until softened, season with salt, pepper, and accent. Add shrimp to veggies and cook until pink and tender, mix into rice, stir well and enjoy!
Homemade Pimento Cheese
Ingredients:
2 ½ cups of shredded sharp cheese
8 oz of cream cheese
1 cup of Dukes mayonnaise
4 oz of sliced pimentos
1 tbsp of Worcestershire
2 tbsp finely chopped jalapeno (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika Salt/Pepper
Instructions:
Shred cheese, drain pimentos and cut sliced pimentos, dice jalapeno, with paddle mixer, mix cheese, cream cheese, seasonings and mayo until blended, add pimentos and jalapenos and blend, do not over mix. If too thick add a little more mayonnaise. Enjoy!!!
Lowcountry Tomato Pie
Ingredients:
2-3 Sliced tomatoes
1 Lb of fried bacon
1 1/2 chopped onion (sauteed in butter)
2 1/2 cups of shredded cheese (your choice)
3/4 cups of Dukes mayo
Salt, Pepper, Garlic Powder
Instructions:
Pierce pie crust with fork then bake at 400 degrees for 10 minutes. Set aside to cool. Fry 1 Lb of bacon and crumble, sauté' onions in butter, then mix cheese, seasoning and mayo. Slice tomatoes, salt and place on paper towels to drain of juice for at least 10 min, wipe excess with paper towel. Layer tomatoes in pie crust, then onions, covering tomatoes, then add bacon and top with cheese mixture. Cover with foil and bake at 350 degrees for 30 min, then take foil off and bake an additional 10-15 min until cheese is completely melted. Enjoy!
Lowcountry Red Rice
Ingredients:
1 lb of sausage (I use Rogerwood)
2 cups of parboiled rice
3 cups of crushed or stewed tomatoes
2 cups of water
1 large onion
1 bell pepper
Butter
Instructions:
Preheat oven to 350° sauté onions and bell peppers in a pat of butter for about 2-3 minutes then add sausage and cook until veggies are tender. Place 2 cups of rice, 3 cups of crushed tomatoes and 2 cups of water in a covered dish, or just add aluminum foil, add a few pats of butter on top and cover, bake for 30 min, stir then bake for 30 min more. Enjoy!
Easy Lasagna
Ingredients:
1 box of lasagna noodles
1 lb. of hamburger
1 lb. of sweet Italian sausage
1 onion chopped
2 tbsp garlic cloves (or garlic powder)
2- 28oz cans of crushed tomatoes
3 oz of tomato paste
1 tsp oregano
1 tsp Italian seasoning
1 tsp basil
16 oz of ricotta cheese
1 egg
½ cup parmesan cheese
1 tsp basil
Salt, Pepper, and accent
Mozzarella Cheese
Grated Parmesan Cheese(optional)
1 cup of chicken broth or water
Instructions:
Preheat oven 350°. Mix hamburger and sweet Italian sausage and cook adding broth or water in to make meat mixture smooth. After meat has browned some add salt, pepper, accent, 1 tsp basil, 1 tsp oregano, 1 tsp Italian seasoning, 1 onion and 2 tbsp of garlic, cook until done, drain some grease off then add tomatoes and tomato paste. Simmer 45-1 hour (the longer the better). Boil Lasagna until tender. Mix 16 oz of ricotta cheese, one egg, salt, pepper, accent, garlic powder and ½ cup parmesan cheese. Spray casserole dish. Layer meat sauce, lasagna noodles, spread ricotta cheese mixture evenly on noodles, top with mozzarella cheese, repeat layers, ending with meat sauce then top with mozzarella cheese and grated parmesan cheese. Cover and bake 30 minutes, the foil off and cook until brown and melted.
Creamy Lasagna Soup: Italian Classic in a Bowl
Ingredients:
1/2 pound of ground beef
1/2 pound of Italian sausage
Olive oil
1 cup of onion
Fresh garlic about 3 cloves
1 tsp oregano
1 tsp Italian seasoning
1 tsp dried basil
Salt, pepper, garlic powder, onion powder
1 quart of spaghetti sauce
1 qt of beef broth
8 oz of broken lasagna
1 cup heavy whipping cream
2 tsp of tomato paste
1/2 cup Parmesan cheese
1/2 cup shredded mozzarella
1/2 cup of ricotta cheese
1/4 fresh chopped basil
Instructions:
Sauté onions in a drizzle of olive oil cook until softened, add garlic and cook about 2 min, add beef and Italian sausage with seasoning and cook until browned, drain grease if needed. Add lasagna, spaghetti sauce, broth, heavy whipping cream and tomato paste and simmer until noodles are tender, then add all cheeses and fresh basil.
The Secret Behind Lowcountry BBQ Hash
Ingredients:
1 pound of cooked pork roast (smoked is best)
3 diced potatoes
1 large onion
½ cup of mustard-based BBQ sauce
2 cups of ketchup
½ cup of apple cider vinegar
Butter
Salt
Lots of black pepper
Hot sauce (optional)
Water
Instructions:
Sauté onion in 1 tablespoon of bacon grease, add ham, hocks, seasoning, cover with chicken broth (I used bullion powder and boil until tender about 45 minutes. Pour in peas and cook until tender 30 to 35 minutes. Take the ham hock out, tearing the ham off, placing it back in the pot. Add pepper to taste.
Sweet Potato Soufflé
Ingredients:
3 cups of cooked, mashed and cooled sweet potatoes
1 cup of brown sugar
2 eggs
½ tsp salt
½ cup heavy whipping cream
2 ½ tbsp of soft butter
1 tbsp cinnamon
1 tbsp vanilla extract
Topping:
2 ½ tbsp butter
1 cup brown sugar
1/3 cup of all purpose flour
1 cup of chopped pecans
Instructions:
Cook and cool sweet potatoes, it works best with cold potatoes, whisk eggs the add remaining ingredients, and pour into casserole pan. Mix topping and spread over the potato mixture, bake at 350 until topping is browned, about 35-45 min.
Easy Delicious Corn Pie Casserole Recipe
Ingredients:
2 cans creamed corn (I used 1 chub of McKenzie frozen corn)
1 can of whole kernel corn
1 can of sweetened condensed milk
3 eggs
3 tablespoons of melted butter
3 tbsp of all-purpose flour
Instructions:
Whisk eggs, then add remaining ingredients, pour into greased pan, bake at 350 for 45-55 min.
The Best Green Bean Casserole
Ingredients:
1 ½ pounds of fresh green beans
2-3 slices of bacon
1 quart of chicken broth(optional)
1 sliced onion
1 ½ cups of mushrooms
1 can of cream of mushroom soup
½ cup heavy whipping cream
1 cup shredded parmesan cheese
2 cups of French-fried onions
Butter (optional)
1 tbsp garlic
Salt, Pepper, Accent, Garlic Powder, Onion Powder
Instructions:
Snip ends of green beans and snap, wash well. Bring chicken broth or water to a boil and cook for 8-9 min, season (light salt). While beans are cooking, fry bacon reserving about 2 tbsp of grease to sauté onions, mushrooms, and garlic in, season, add butter if more moisture is needed . Drain green beans, mix mushroom soup with veggies, cheese, I cup of French-fried onions and heavy whipping cream, add green beans, and mix well. Spread in casserole dish bake at 350 for 20 min, add 1 cup of French-fried onions on top then bake for additional 5 min.
Pineapple Casserole
Ingredients:
2 cans of pineapple chunks
1 cup of sugar
6 teaspoons of all purpose, flour
1 cup of grated sharp cheese
1/4 cup reserved pineapple juice
One sleeve of crushed Ritz crackers
4 tablespoons of melted butter
Instructions:
Preheat oven to 350°. Drain both cans of pineapple chunks reserving 1/4 cup of juice mix pineapple chunks, sugar all purpose, flour, grated cheese and pineapple juice together until mixed. Spray casserole dish and pour mixture into the dish mix crushed Ritz crackers with butter And placed on top of the mixture bake for 30 minutes the topping should be golden brown.
Hash Brown Casserole
Ingredients:
32 ounces of hash brown thawed.
1/2 cup of melted butter
1 can of cream of chicken soup
16 ounces of sour cream
1/2 cup of chopped onions
2 cups of Colby cheese, shredded
Salt, pepper, garlic powder, onion powder, accent as desired
Instructions:
Preheat oven to 350° mix all ingredients reserving 1 cup of cheese. Spray casserole dish and pour hash brown mixture in top with remaining cheese. Bake for 45 minutes to an hour until the potatoes are tender.
Homemade Cranberry Sauce
Ingredients:
2/3 cup of granulated sugar
1/3 cup of brown sugar
1 teaspoon of cinnamon
1/3 cup of water
2/3 cup of orange juice
12 ounces of fresh cranberries
Instructions:
Combine sugars, water, cinnamon and orange juice in a medium-sized saucepan over medium heat. Stir occasionally until sugars are dissolved and bring to a boil. Add cranberries and return to a boil. Reduce heat to a simmer and continue to cook cranberries, stirring occasionally, 10-15 minutes or until all or most berries have burst (careful, there is some splatter) and the mixture is slightly reduced. The longer you cook your cranberries the thicker your mixture will be, but it will also thicken up after standing. Transfer mixture to a bowl and allow it to cool for at least 20 minutes at room temperature. Cover and refrigerate at least 2 hours before serving.
Candied Yams
Ingredients:
Sweet potatoes
1 pound of brown sugar
1 stick of butter
1 cup of water
Salt to taste
Instructions:
Peel, sweet potatoes and slice in 1/2 inch pieces. Place sweet potatoes, brown sugar, butter, and water into pot and bring to a boil, keeping lid vented, simmer until tender turning to avoid sticking. Put the cooked sweet potatoes in a dish reserving the brown sugar sauce and cook until the sauce thickens, pour over sweet potatoes and enjoy.
Hoppin’ John
Ingredients:
Black-eyed peas (fresh, frozen or canned)
Bacon fried crispy
Sausage Links (I used Hillshire Farm)
1 onion
1/2 Bell-Pepper
3-4 stalks of chopped celery
1 tbsp minced garlic
Chicken broth
Salt, Pepper, Onion Powder, Garlic Powder, Smoked Paprika
Cooked rice
Green onions/hot sauce optional
Instructions:
Fry bacon until crispy, set aside reserving enough bacon fat to sauté vegetables in about 2 tablespoons. Sauté vegetables until tender, adding minced to garlic and sausage cook until sausages cook through. Add Black Eyed Peas and cover with chicken broth and simmer until peas are tender, serve over rice with green onion and hot sauce (optional). Enjoy ❤️
Easy Cheesy Ham & Potato Casserole
Ingredients:
2 lbs of potatoes
1 onion
2 cups of cubed ham
8oz shredded cheese
2 1/2-3 cups of milk
3 tablespoons of flour
1 stick of butter
Seasoning: pepper, garlic powder, onion powder, just a little salt, accent
Chicken bouillon paste if desired (you can also reduce milk to 2 cups and add chicken bouillon with water for one to one and a half cups)
Instructions:
Preheat oven to 350°. Peel and slice potatoes and slightly boil in salted water(just a little salt). Cube ham and heat in a pan with just a little butter, when the ham is warm, add the chopped onion and cook until tender. Remove the bacon and onion from the pan and melt 4 tablespoons of butter then add 3 tablespoons of flour whisking together smooth add more butter if the pan starts to burn cook about one minute, then slowly add milk, whisking as you add it. Add your seasoning, I added pepper, garlic powder, onion powder, and some chicken bouillon paste then stir and allow to simmer a few minutes then add half of the cheese. Butter, a casserole dish and layer your ham and onions then potatoes, then pour your cheese sauce over the potatoes and sprinkle with the remaining cheese bake at 350° for about 30 minutes.
Lip Smacking Fried Okra
Ingredients:
1 cup all purpose flour
1/2 cup cornmeal
Oil for frying(fill halfway)
1/2 teaspoon cayenne pepper
2 lbs sliced 1/2-inch thick fresh okra
1/2 cup buttermilk
1 tbsp garlic powder
1 tbsp onion powder
Accent(optional)
Salt or Lawrys Salt
Pepper
Instructions:
Heat oil to 350 °F. (do not fill the pan more than halfway up the sides with oil.)In a medium bowl, combine cornmeal, flour, and all seasonings. Cover okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil, in batches as needed, and cook until golden brown. Remove from oil, drain on paper towels, and then serve immediately.
Country Beans and Ham
Ingredients:
Northern beans(or beans of choice)
Ham Bone or ham
1 large onion
Chicken stock(optional)
Seasoning (salt, pepper, garlic powder, onion powder, an accent)
Bacon grease
Instructions:
Wash beans, cover with water and soak at least 8 hours. Rinse beans, picking out any bad beans. Chop onion and sauté in bacon grease, cook until softened. Pour beans in then add ham bone, cover with water or low sodium chicken broth, season with everything except salt, Cook on medium high until boiling then turn down and let simmer stirring occasionally, watch the water level as it will cook down, add water, if necessary, taste and season with salt if needed. Make a pan of cornbread and enjoy!
Masters Egg Salad Sandwich
Ingredients:
6 large eggs
1/4 cup Dukes mayonnaise
1/2 teaspoon yellow mustard - optional
1/4 teaspoon sweet paprika
1/4 teaspoon onion powder
pinch salt
pinch black pepper
8 slices white sandwich bread
Instructions:
Fill a saucepan a quarter of the way with cold water and submerge eggs in a single layer on the bottom of the pan, then add another inch of water. Bring to a boil over high heat. Turn off the pan, cover and keep on the burner for 10 minutes. Strain the water from the pan and run cold water over the eggs in the pan to stop the cooking. Crack and peel the eggs (running under cold water while removing the shell can help it loosen). Chop hard boiled eggs. Add chopped eggs to a mixing bowl. Add in mayo, yellow mustard, paprika, onion powder and a pinch of salt and pepper (to taste). Stir well until egg salad is thoroughly combined. Spread egg salad onto 4 slices of white bread. Top with second slice of white bread. Cut egg salad sandwiches on the diagonal and serve!
Southern Green Beans
Ingredients:
1 1/2-2 lbs Fresh Green Beans
6-7 slices of bacon
1 small onion chopped
Chicken broth (optional)
Better than bouillon, chicken (optional)
Water
Quartered Potatoes
Salt, pepper, garlic powder, onion powder, accent, may add 1 tbsp of brown sugar is optional
Instructions:
Snap ends from beans, snap into the size you like and then wash thoroughly. Fry bacon until crispy, set aside, reserving the fat, sauté onion in bacon grease and lightly season with salt, pepper, accent, onion powder and garlic powder. Add clean beans stirring to season well. Cover beans with water, chicken stock or water with better than bouillon and bring to a boil, then cover leaving a vent and simmer about 15-20 min, stirring frequently. Add quartered potatoes and cook until potatoes and beans are tender. Mix in crumbled bacon, season to taste.
Ma-ma's Southern Potato Salad
Ingredients:
2 pounds of potatoes
6 boiled and chopped eggs(leave 1 whole to slice on top)
1 cup of Dukes mayo (may need more)
1/2 cup of sweet picke relish or chopped sweet pickles plus 2 teaspoons of juice
1 tbsp of yellow mustard
2 tablespoons of Pimentos
¼ teaspoon of celery seed
1 tablespoon of fresh dill chopped, or ½ tsp dried
Salt, pepper, garlic powder, onion powder
Green onion or red onion(optional)
Paprika
Instructions:
Cut potatoes into about 1 1/2" pieces, place in a large pot of cool water with plenty of salt, add eggs and bring to a boil, boil for 9-10 min and remove egggs, dropping in an ice bath. Drain potatoes when they are fork tender, they may need more time. Cool potatoes to avoid having mashed potatoes. Finely chop boiled eggs and add mayo, relish, pimentos and mustard, then pour over potatoes folding it in to mix well, add seasoning to taste and refrigerate.
Southern Fried Cabbage
Ingredients:
1 head of cabbage chopped
6-7 pieces of bacon
1 large onion
1 tbsp onion powder
Salt, pepper and accent to taste
Butter to finish(optional)
Red pepper flakes (optional)
Instructions:
Wash cabbage, quarter, then cut in one-inch pieces, cutting the core off. Fry bacon, remove bacon reserving fat. Sauté onion in bacon grease until tender, add cabbage, stirring to get it coated in oil, it will begin to wilt to fit all of your cabbage in your pot. Stir frequently to avoid sticking on medium heat. If it begins to stick you can add a little water. Keep stirring until cabbage is tender, finish with a little butter, tossing to coat well. Crumble fried bacon in dish and add a sprinkle of red pepper flakes.
Southern Fried Squash
Ingredients:
1/2-3/4 cup of buttermilk
1 egg
Salt, pepper, accent and onion powder
1 cup of plain yellow cornmeal
1 cup of all-purpose flour
1 tbsp baking powder
1 tsp salt
Oil for frying
2 tbsp of bacon grease(optional)
Instructions:
Wash squash good, dry them off, snip off the ends and slice. Cover squash with a mixture of buttermilk and egg, season squash with salt, pepper, onion powder, and accent. Mix dry ingredients and roll squash in the dry mixture, drop in hot grease about 350° turning when crispy and golden brown, place on metal cooling grid.
Georgia Cracker Salad
Ingredients:
1 large chopped tomato
1 sleeve of saltines
2 chopped boiled eggs
3-green onion tops
3/4-1 cup of DUKES mayo
1/2 cup crumbled bacon
Sprinkle of Lawrys
Pepper
Instructions:
Chop tomato, sprinkle with a little salt and rest for a few minutes, drain the juice off. Mix mayo and tomatoes, then add remaining ingredients, then saltines last.
Quick and Easy Hawaiian Fried Rice
Ingredients:
1½-2 cups cubed ham
½ cup red bell pepper diced
½ cup green bell pepper diced
1 cup diced onion
3 cups of cold cooked rice
3 lightly beaten eggs
1 cup of pineapple tidbits
1 tbsp olive oil or bacon fat
1 tbsp sesame oil
2-3 tbsp soy sauce
2 tbsp chopped green onion
Instructions:
Preheat a large skillet or wok to medium heat. Pour oil into the bottom, add chopped ham, white onion, and chopped bell peppers and saute until tender. Slide the ham onions and pepper to the side and pour in the beaten eggs onto the other side, using a spatula to scramble the eggs. Once the eggs are cooked, mix the eggs with the vegetables and ham. Add the rice and pineapples to the mixture, pour the soy sauce and sesame oil on top stirring and frying the rice until all ingredients are heated through and combined, top with green onions (optional). ENJOY!!!
Cajun Dirty Rice
Ingredients:
1 roll of Jimmy Deen sausage
3 cups of cooked rice
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tbsp of minced fresh garlic
1-2 tsp creole seasoning
Salt and pepper to taste
Drizzle of olive oil
Instructions:
Drizzle olive oil in pan and add all vegetables. Sauté until tender, mix in garlic then add Jimmy Dean sausage and cook until done, add rice and creole seasoning stirring well. Heat through and enjoy!
7-Layer Salad
Ingredients:
Chopped Lettuce
Chopped Broccoli
Split Cherry Tomatoes
Green/Red Bellpepper
Diced Red Onion
Bacon cooked and crumbled
Shredded Cheese
Green onion snips optional
Instructions:
1/2 cup of mayo
1/2 cup of sour cream
2-3 tbsp sugar
2 tbsp apple cider vinegar
Fresh or dried dill Layer with lettuce in the bottom,, bell pepper, red onions, broccoli, tomatoes, add your sauce over that then top with bacon and end with cheese you can put a few snips of green onion on top.
Squash Dressing
Ingredients:
3 squash about 2 1/2 cups
1 can of cream of mushroom soup
1 cup sour cream
1 cup chopped onions
1-2 cups of shredded cheese
1 stick of butter plus 2 tbsp extra to sauté squash and onions
1 bag of Pepperidge Farm Herb Stuffing
Salt/ Pepper to taste
Instructions:
Preheat oven to 350°. Wash and cut squash, sauté squash and onions in butter about 5 min, add cream of chicken, sour cream, cheese and 2 cups of stuffing, mix well, season and pour into buttered casserole dish. Mix 1 stick of melted butter with the remaining herb stuffing and sprinkle on top, bake at 350° for 35-45 min
Old-Fashioned Stewed Potatoes
Ingredients:
6 potatoes
1 cup of milk
1/2 stick of butter
2 tablespoons flour
Salt & Pepper
Instructions:
Peel potatoes and cut into 2” chunks, rinse in cold water then place in pot and cover with clean water about 1” over the potatoes, salt then boil about 10 min until a fork can be inserted in. Pour about 1/4 of milk into the flour stirring away lumps, gradually adding more milk. Pour 1/2 the water from the potatoes off, add butter and add the flour slurry stirring to thicken. Season well and top with another tablespoon of butter.
Red Beans and Sausage
Ingredients:
Dry Red Beans
1b of Andouille Sausage
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
Freshly minced garlic
Salt, Pepper, Accent
1 tsp Cajun seasoning
1 tsp thyme
1 tsp garlic powder
1 tsp onion powder
1 diced jalapeno
Olive Oil
Beef broth
2-3 bay leaves
Liquid smoke
Instructions:
Drizzle olive oil and sauté veggies, add seasoning, then add sausage and cook a few minutes. Pour everything in crockpot, cover beans with broth, add bay leaves and liquid smoke cover and cook on low 8 hours, stirring occasionally, serve over rice with cornbread. Thicken gravy by mashing about 1/2 cup of beans or flour and water slurry.
Classic Macaroni and Tomatoes
Ingredients:
2 cups of elbow macaroni (I used jumbo)
1 qt of tomatoes, or 1 can 14.5 oz stewed tomatoes and 1 can diced tomatoes
1 stick of butter
1 tablespoons bacon grease
Salt, pepper and sugar to taste
Instructions:
Boil macaroni until Al dente, drain most water off reserving about 1/2 cup, add the rest of the ingredients and simmer until macaroni is tender and the tomatoes thicken.
Seafood Chowder
Ingredients:
1 lb cleaned chopped shrimp
1 cup crab meat
1 package of crawfish (Walmart)
1 can chopped clams in juice or 4 tbsp clam juice
1 cup sweet onion
1 cup chopped carrots
1 cup chopped celery
2 cups of chopped potatoes
1 can of sweet corn
2 tbsp old bay seasoning or Cajun seasoning
1 tbsp thyme
Salt, pepper to taste
1 tbsp bacon fat
1/2 stick of butter
1 tbsp fresh garlic
1 tbsp garlic and onion powder
Olive oil
2 cups of chicken stock
2 cups of heavy cream
1 tbsp cornstarch with 1/4 water for slurry to thicken
Instructions:
Drizzle olive oil, butter and bacon, fat and heat add onions, celery, and carrots and cook about 5 to 7 minutes, add garlic then chicken stock and potatoes, Then add all of your seasoning and seafood allow potatoes to get tender then pour your cream on top and simmer until thickened. You may need to add your cornstarch slurry to thicken. Great with oyster crackers, crusty bread or served inside a bread bowl.
Vegetable Beef Soup
Ingredients:
1lb ground beef
1 lb bag of frozen veggies
1 chopped onion
Drizzle of olive oil
1-2 packets of Lipton Beefy Onion packets
1 qt of stewed tomatoes or large can crushed or stewed tomatoes
2 cups of diced potatoes
Garlic, garlic powder, onion powder, salt & pepper
1/4 cup Worcestershire sauce
1 box of beef broth
1 small bag of okra
Bay leaf optional ( didn’t use it)
Instructions:
Drizzle olive oil and add onions, sauté about 2-3 minutes, add ground beef, breaking it up with a little water as you’re cooking then add garlic, season with salt, pepper, garlic powder, onion powder, Lipton and Worcestershire sauce, add veggies, potatoes and tomatoes, poor broth over and simmer until potatoes are tender. Enjoy with cornbread or over rice.
Tater Tot Casserole
Ingredients:
1 lb of ground beef
1 bag of frozen tater tots
8 oz of shredded cheddar cheese(I used Colby Jack)
1 tsp garlic powder
1 tsp onion powder
Salt & pepper to season
1 onion chopped
2 tbsp Worcestershire sauce
1 can cream of mushroom
Instructions:
Preheat oven to 400° Brown ground beef with onion, season well, add cream of mushroom and Worcestershire sauce, mix well. Pour meat mixture in pan, then a layer of cheese, top with tater tots. Bake 30 min add more cheese and bake 10-12 min until tots are crispy and cheese is melted.
Mommas Southern Dressing
Ingredients:
Chicken Stock
Chicken (Leg Quarters with skin)
1 Onion
3 stalks of celery
Pepper, Little to no Salt, Garlic Powder, Onion Powder, Accent,
Better than Bouillon (chicken)has salt in it
Water (Plenty for broth)
Cornbread
1 1/2 cup s/r Cornmeal
1/2 cup s/r flour
1/4 veg oil
2 eggs
1 -1 1/2 cup of buttermilk
1 tbsp bacon fat optional
2 tbsp butter
Dressing
1/2 onion
1/2 bell pepper
Butter to sauté veggies
1 can of cream of chicken
1 can of cream of celery
Chicken broth
Chopped chicken thighs(take skin off)
Pepper
Salt (use last)
Accent
1 tsp Poultry Seasoning
Sage (optional)
Instructions:
Boil or cook chicken in instant pot with rough cut onion, celery and seasoning. Pick chicken from bone, set aside. Mix cornmeal and flour with oil, buttermilk and eggs, grease pan and add butter, get pan hot in over at 425 to melt then add mix to hot pan, bake until golden brown. Crumble cornbread, sauté onion and bell pepper in butter, add to cornbread, add soups, chopped chicken and add broth to wet, you don’t want it soupy but very moistened, it will cook and get firm. Add seasoning and taste to see if more salt is needed, normally isn’t. Bake at 350 until top is golden brown about 35-45 min.
Corn Pudding
Ingredients:
4 eggs
6 tbsp melted butter
3 tbsp all purpose flour
1/4 cup of sugar
1 tbsp baking powder
1 cup of evaporated milk, whole milk or heavy whipping cream
1 tsp vanilla
2 can of corn niblets drained
1 can of creamed corn
Pepper
Instructions:
Preheat oven to 350°. Whisk eggs, add melted butter and whisk. Mix flour, sugar, and baking powder, slowly mix to avoid lumps with milk or cream, then add corn and vanilla, mix well add pepper and pour into a buttered baking dish, bake until golden brown on top and firm. Let sit for 10-15 min before serving.
Scalloped Potatoes with Ham
Ingredients:
6-8 Thinly sliced potatoes
2 cups of cooked ham
2-3 cups of shredded cheese
1 chopped onion
3 1/2 cups of milk
1/4 cup flour
1 tsp garlic powder
1 teaspoon onion powder
1 teaspoon of chives
1 teaspoon of dried parsley
Salt and pepper to taste
Instructions:
Preheat oven to 400°. Thinly sliced potatoes then melt 1/2 stick of butter and sauté onions, add seasoning then add flour, stirring until smooth then add milk whisking until smooth and creamy then add cheese. Butter a casserole dish then add one layer of potatoes ham, repeat layers, poor cheese sauce over the top making sure the sauce is incorporated throughout the dish top with grated cheese and bake covered for 30 minutes then remove fall and bake an additional 20 to 30 minutes until potatoes are done.
Old-Fashioned Potato Cakes
Ingredients:
2 1/2 cups cold mashed potatoes
1-2 eggs
1/2-1 cup of flour
1 cup of cheese
1/2 cup Parmesan cheese
1 teaspoon of garlic powder
1 teaspoon onion powder
1/2 cup of onion
Bacon grease or oil for frying
Instructions:
Mix all ingredients until blended well, it will be very stiff, fry in oil of choice until brown and crispy.
Easy Creamy Corn Chowder
Ingredients:
½-1 cup diced bacon
4 medium potatoes, peeled and chopped
1 medium onion, chopped
3 cups cream-style corn(2 cans)
2 cups chicken broth
ground black pepper to taste
2 cups heavy whipping cream
Cheese and green onion optional
Instructions:
Fry bacon and set aside, reserving some bacon grease. Add potatoes and chopped onion into the bacon grease and cook 3 to 5 minutes. Pour chicken stop over potato and onions and cook until tender then add cream, corn, bacon, and 2 cups of heavy whipping cream and cook until the chowder is creamy. Top with bacon cheese and green onion and enjoy.
Old Fashioned Scalloped Potatoes
Ingredients:
6 cups of thinly sliced potatoes
3-4 cups of whole milk
5 tbsp butter
1/2 cup thinly sliced onions cut in half
3 tbsp all purpose flour
Salt, pepper, garlic powder optional
Instructions:
Preheat oven to 375°. Peel and sliced potatoes about 1/8 of an inch wash and set aside. Thinly slice onion and set aside. Sauté onion in 2 tbsp of butter until tender, add 3 tbsp of butter and melt adding flour stirring it together, slowly add 3 cups of milk and simmer until thickened, season. Add sliced potatoes and cook on medium heat for about eight minutes if the potatoes are too thick add another cup of milk pour into a buttered casserole dish and bake at 375° for 45 minutes.
Stick of Butter Rice
Ingredients:
1 stick of butter
2 cups of rice(I use parboiled)
1 can of beef consommé
1 can French onion soup
1 1/2-2 cups of beef broth
Instructions:
Preheat oven to 425°. Pour rice into a casserole dish and add soups and broth to equal 4 cups, top with pieces of butter, cover with foil and bake 30 min, take foil off and bake 30 min.
Taters, Onions and Smoked Sausage Medley
Ingredients:
Potatoes
Smoked Sausage
Onions
Butter
Bacon Grease or oil
Salt, pepper, garlic powder, and onion powder
Instructions:
Cut and slice potatoes, soak in salt water about 10 min, drain water then dry them off(makes them crispy). Heat bacon fat in pan before placing the potatoes in the pan, careful not to over crowd, let the potatoes crisp up before turning them over. Add butter and onions in another pan to start cooking them, lightly season, pour onions into potatoes and then fry sausage in the onion pan, then add to potatoes and onions. Season accordingly, enjoy.
Limpin' Susan (Okra and bacon perlo)
Ingredients:
6-7 strips of crispy fried bacon
2 cups of fresh cut okra
1 sweet onion chopped
1/2 bell pepper diced
3-4 cups of cooked rice
Salt, pepper, garlic powder, onion powder, (I used Crazy Jane’s mixed up salt)
Instructions:
Cook a pot of white rice. While it's cooking fry out bacon till crispy, drain, cool, & crumble. Leave some bacon grease in the skillet to saute diced onions & bell peppers once almost done lower heat a little bit and add cut okra (it cooks faster) let it cook till desired doneness. Add white rice and veggies together, crumble bacon and season. If rice is dry add a little more bacon grease.
NY Salt Potatoes
Ingredients:
6 cups of water
1 cup sea salt
1 lb small potatoes
Melted butter
Instructions:
Wash potatoes and place in salted water, boil until tender. Drain and lightly rinse, keep warm, they will crust over, dip in melted butter.
Perfect Deviled Eggs
Ingredients:
8 Boiled eggs
4 tbsp Miracle Whip
1/2-1tsp prepared mustard
Salt and Pepper to taste
1 tbsp butter
1 tsp sweet bread n butter pickle juice optional
Paprika
Instructions:
Place eggs on cold water and bring to rolling boil, then cover with lid and turn off heat, let the eggs stand for 10 minutes, then remove the eggs from hot water and cool ice water. Peel eggs and cut in half lengthwise remove and reserve yolks in a bowl. Place butter in the bowl with the yolks and mash while warm add mustard, miracle, whip salt, and pepper to taste and mix until smooth. Refill each egg half with the yolk mixture and sprinkle with paprika.
Onion Chips
Ingredients:
Onions sliced thin
Shredded Parmesan Cheese
Olive oil
Paprika
Salt, Pepper
Dan-o’s (use what seasoning you like)
Easy Oven Fries
Ingredients:
4-5 Potatoes(about the same size)
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp smoked paprika
2 tsp Italian seasoning
2 tbsp of Parmesan cheese
2 tbsp of flour
2 tbsp of plain breadcrumbs
1/2-3/4 cup Olive oil
Salt to taste
Instructions:
Preheat oven to 400°. Sliced potatoes in half then link Wise in four pieces soak in water then rinse to remove starch soak potatoes and clean water while mixing seasoning. Mix remaining ingredients and whisk well. Drain potatoes and dry them off then coat them with the seasoning and place them on a baking sheet with aluminum foil sprayed with olive oil. Make sure to leave a space between the potatoes to ensure they are crispy. Bake for 40 to 50 minutes or until tender.
Old Fashioned Pineapple Salad
Ingredients:
Pineapple slices
Lettuce leaves
Shredded cheddar cheese
1 tsp Whipped cream cheese or Dukes Mayo
Cherries
Instructions:
Layer lettuce then place pineapple on top, add 1 teaspoon of whipped cream cheese or mayo in the center, sprinkle cheese over the top and add a cherry,
Easy Swiss Onion Soup
Ingredients:
1 pkg of Pioneer Peppered Gravy
2-4tbsp butter
2 1/2 cups of Water(I added chicken boullion and cream)
2 large onions thinly sliced
1 cup of shredded Swiss cheese
1 tbsp of parsley
Salt and pepper to taste
Instructions:
Sauté onions in butter until soft and golden brown, mix gravy mix with water and whisk well then add to onions mixing together until blended, add cheese and seasoning and cook on medium heat until cheese melt.
Creamy Corn Salad
Ingredients:
1 can of Southwest corn drained
1 can of sweet corn drain
One packet of ranch dressing(I used jalapeño ranch)
1 red bell pepper
1 seeded jalapeño
1 block of cream cheese
1 cup of sour cream
1 1/2 cups of shredded cheese (I used Colby Jack)
1/2 cup green onion diced
6 slices of crumbled bacon
1 bag of Fritos of your choice
2 tbsp honey barbecue seasoning(optional)
Cajun Jalapeño Hush Puppies
Ingredients:
1/2 cup all-purpose flour
1 1/2 cup plain yellow corn meal
1 tsp salt (I added 2 but 1 is best)
1tsp garlic powder
1 tsp onion powder
1 tsp Cajun seasoning
1 1/2 tsp baking powder
1 tsp baking soda
2 tbsp sugar
1/2 finely diced onion
1 seeded and diced jalapeno
1 egg
3/4-1 cup of buttermilk
Instructions:
Mix dry ingredients well, then add wet ingredients, do not over mix. Set aside and let puff up while grease gets hot (350°), drop balls in grease and fry until golden brown.
Cabbage Steaks 4 Ways
Ingredients:
Cabbage
Fat of choice: Mayo, olive oil, butter or bacon grease
Bacon cooked and crumbled
Parmesan Cheese
Mozzarella cheese
Lawrys seasoning
Garlic powder
Onion powder
Paprika
Pepper
Instructions:
Preheat oven to 400°. Cut cabbage in 1-1 1/2” pieces, brush with desired topping, season then add bacon and Parmesan cheese, bake 20 min then add mozzarella cheese and broil 2 min.
Loaded Bacon and Ranch Potato Salad
Ingredients:
2 lbs red potatoes(or any)
1-2 cups of homemade ranch dressing(or sub 1 cup of sour cream)
1 lb crumbled bacon
1 1/2 cups of shredded cheese
1/2 cup green onions
Salt, pepper
Ranch
1 cup Dukes mayo
1 cup sour cream
1 cup of whole buttermilk
2 tsp garlic powder
1 tsp onion powder
2 tsp dill weed
1 tsp parsley
1 tsp chives dried
Salt and pepper to taste
1-2 tsp lemon juice
Accent optional
Instructions:
Partially peel potatoes, rinse well, boil in salted water about 8-10 min. Let potatoes cool, mix remaining ingredients, top with a bit of bacon, cheese and green onions.
Southern Style Green Beans
Ingredients:
Fresh green beans
1 pack of bacon
1 large onion
Potatoes
Chicken broth or Boullion to taste
Pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp brown or white sugar
Instructions:
Wash and snap beans. Fry bacon and remove, cook onion in bacon grease then add green beans and stir around in grease for full flavor. Cover beams with chicken broth, season with all seasoning and cook about 30 min, add potatoes and let it simmer until potatoes and beans are tender. Crumble fried bacon on top.
Old-Fashioned 1950’s Macaroni and Cheese
Ingredients:
4 cups of cooked macaroni
2 tbsp of butter
1 1/4 cups cute, sharp cheddar cheese
2 eggs
3 cups of milk
Salt and pepper to taste
Paprika
Butter, breadcrumbs, optional
Instructions:
Preheat oven to 350°. In a buttered 2, quart casserole dish pour cooked macaroni, butter, cheese, salt, and pepper, mix together then with eggs and milk together and pour over the macaroni. Sprinkle with paprika or breadcrumbs and bake uncovered at 350 for 45-60 minutes
Potato Fritters
Ingredients:
2 cups seasoned w mashed potatoes
1-2 eggs
1/2-3/4 cup sr flour
1/2 cup shredded cheese or Parmesan cheese
2 tbsp chopped onion
1 tsp garlic powder
1 tsp onion powder
Salt & Pepper to taste
Oil
Instructions:
Mix all ingredients together the mix should be thick. Add a little oil to cover a pan and fry until golden brown
Corn Nuggets
Ingredients:
1 can frozen, fresh, or canned corn (drained)
1 can cream style corn
1 egg white
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
Pepper to taste
1/2 cup plain corn meal
1/4-1/2 cup sugar
1-3 tbsp milk if needed
Instructions:
Mix all ingredients and drop in hot grease, fry until golden brown. Great dipped in honey butter…enjoy.
Best Vintage Tomatoes and Dumplings
Ingredients:
2 quarts of stewed tomatoes or canned tomatoes
1-1 1/2 cups of chicken broth or water
2 stick of butter
2 tbsp sugar
Salt and pepper to taste
Dumplings
2 cups self-rising flour
2 cups heavy whipping cream
Instructions:
Bring tomatoes, butter, sugar, salt, and pepper to a bowl. Mix 2 cups of flour with whipping cream, do not over mix drop dumplings in tomatoes, dip spoon and hot tomatoes first for easy release. Down to a simmer and place lead on for 20 minutes. Do not lift lid. Biscuits should puff up and be soft and fluffy….enjoy