SOUTHERN COOKING

SOUTHERN COOKING
More Than 250 Secrets

Southern Recipes
By
APRIL KELSEY
Copyright © 2023 All rights reserved. No part of this book may be

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SOUTHERN APPETIZERS SNACK RECIPES
MARINATED ROASTED BELL PEPPERS
SUPER EASY MINI PORK QUICHES
CHICKEN AND HAVARTI CHEESE PUFFS
PARTY HAM ROLLS
ROASTED MARROW BONES
BARBECUED CHICKEN WONTONS
SWEET AND SOUR MEATBALLS RECIPE
MINI CHEDDAR AND GREEN ONION QUICHES
PIGS IN A BLANKET
TAPENADE
CHEESY MEXICAN APPETIZER
SPICED APPETIZER MEATBALLS
CHICKEN PUFFS APPETIZER
BACON WRAPPED SEA SCALLOPS APPETIZER
TAILGATE WINGS
CAJUN SEASONING BOILED PEANUTS
COLD CRAWFISH DIP
ALLIGATOR FINGERS
CHEDDAR AND OLIVE BALLS
OLD-FASHIONED ROASTED PECANS
ALABAMA FIRE CRACKERS
REMOULADE SAUCE A LA NEW ORLEANS
GRILLED BUFFALO WINGS
MAPLE PRALINE BACON
DEEP FRIED DILL PICKLES
SOUTHERN STYLE FRIED MUSHROOMS
MARDI GRAS GATOR MEAT BALLS
CRAWFISH, CRAB AND SHRIMP CEVICHE
SHRIMP REMOULADE GALATOIRE'S
PARTY PIMENTO CHEESE SPREAD
GEORGIA CAVIAR
SOUTHERN STYLE CHICKEN TOAST
GARLIC AND ONION BOILED PEANUTS
DEEP-FRIED OYSTERS II
ONION STRAWS (ONION STRINGS)
SOUTHERN DEVILED EGGS
SOUTHERN SOUPS AND STEWS RECIPES
GET A HUSBAND BRUNSWICK STEW
CRAWFISH AND SHRIMP ETOUFFE
SOUTHERN STYLE BEEF STEW
SOUTH CAROLINA SHE-CRAB SOUP
RUSSIAN GREEN BEAN AND POTATO SOUP
ZYDECO STOMP GUMBO
AUTHENTIC CINCINNATI CHILI
CRAWFISH AND CORN SOUP
OVEN BAKE JAMBALAYA
FROGMORE STEW
JAMBALAYA
EASY CAJUN SEASONING JAMBALAYA
CABBAGE JAMBALAYA
CRAWFISH CHOWDER
CAJUN SEASONING CHICKEN AND SAUSAGE GUMBO
SHRIMP ETOUFFEE II
CHICKEN JAMBALAYA I
CAJUN SEASONING CRAB SOUP
ANN'S SHRIMP ETOUFFEE
JAMBALAYA II
LOUISIANA CRAWFISH ETOUFFEE
MUSHROOM SOUP WITHOUT CREAM
JENNY'S JAMBALAYA
SOUTHERN HAM AND BROWN BEANS
CAJUN SEASONING CORN AND CRAB BISQUE
JAMMIN' TARHEEL CHILI
SPICY ALABAMA ONION BEER CHILI
SOUTHERN STYLE CHICKEN AND DUMPLINGS
DEPRESSION ERA CORN CHOWDER
MAN PLEASIN' JAMBALAYA
JEN'S JAMBALAYA
JAMBALAYA WITH SHRIMP
ASHLEY'S AFRICAN PEANUT SOUP
OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS
SHRIMP AND CATFISH GUMBO
CRAWFISH ETOUFFEE IV
SC FROGMORE STEW
SHRIMP JAMBALAYA
BLACK-EYED PEA SOUP
TURKEY JAMBALAYA
CRAWFISH ETOUFFEE LIKE MAW-MAW USED TO MAKE
LIMA AND NAVY BEAN AND HAM SOUP
BLACK-EYED PEAS AND GUMBO
BROCCOLI CRAWFISH CHEESE SOUP
SOUTHERN BREAKFAST AND BRUNCH RECIPES
FLORIDA STRAWBERRY BREAD
BEIGNETS
PANHANDLE GRITS
KENTUCKY BACON MILK GRAVY FOR BISCUITS
QUICHE (SOUTHERN EGG PIE)
MONTE CRISTO SANDWICH - THE REAL ONE
OKLAHOMA CHEESE GRITS
SAUSAGE GRAVY I
LOUISIANA SWEET POTATO PANCAKES
SOUTHERN-STYLE CHOCOLATE GRAVY
FLORIDA STRAWBERRY MUFFINS
PAIN PERDU II
COUNTRY SAUSAGE GRAVY
BEST BUCKWHEAT PANCAKES
GRANNY'S BANANA BREAD
MOUNTAIN APPLE COBBLER
SOUTHERN GRITS CASSEROLE
SAUSAGE GRAVY
SOUTHERN FRIED APPLES
TASTY BUCKWHEAT PANCAKES
BANANAS FOSTER BELGIAN WAFFLES
CREAMY SOUTHERN SHRIMP AND CHEESE GRITS
BUBBIE'S GRITS CASSEROLE
LEMON-GARLIC SHRIMP AND GRITS
SHRIMP AND GRITS ON THE BARBIE
RESTAURANT STYLE SAUSAGE GRAVY AND BISCUITS
FRESH SWEET CORN FRITTERS
GRANDPA'S TOMATO GRAVY
SAUSAGE BISCUITS AND GRAVY
DELICIOUS SOUTHERN CORNBREAD
HOW TO MAKE COUNTRY GRAVY
DAD'S KENTUCKY HOME FRIES
BREAKFAST GRITS
BUTTERMILK BISCUITS III
GLORIA'S SAUSAGE GRAVY WITH BISCUITS
Southern Main Dish Recipes
OKLAHOMA BRISKET
TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN
SOUTHERN FRIED CATFISH
LOUISIANA SHRIMP CREOLE II
BAKE CHICKEN WITH PEACHES
EASY RED BEANS AND RICE
SIMPLE COUNTRY RIBS
BEER AND BROWN SUGAR STEAK MARINADE
AUTHENTIC LOUISIANA RED BEANS AND RICE
TANGY HONEY GLAZED HAM
KEY WEST CHICKEN
AMAZING WHISKY GRILLED BABY BACK RIBS
CRAWFISH PIE
CINDY'S JAMBALAYA
BARLOW'S BLACKENED CATFISH
SOUTHERN-STYLE NECK BONES
LEMON PEPPER CATFISH
SOUTHERN FRIED CHICKEN LIVERS
GROUND BEEF AND CABBAGE
JAMBALASTA
WHISKEY CHICKEN
ONION DIJON CRUSTED CATFISH
SOUTHERN YANK PULLED PORK BBQ
STUFFED BELL PEPPERS
TROUT AMANDINE
EASY GRILLED TRI TIP
CHICKEN FRIED STEAK III
SHRIMP PO' BOYS
LOUISIANA SHRIMP CASSEROLE
ACCIDENTAL FISH
BARBEQUED PORK RIBS
SPICY SHRIMP CREOLE
CREOLE CHICKEN I
HEAVENLY HOT DOG SAUCE
REAL N'AWLINS MUFFULETTA
A SOUTHERN FRIED CHICKEN
MAPLE GLAZED RIBS
QUICK LEMON DIJON CHICKEN
AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE
SOUTHERN GRILLED BARBECUED RIBS
CHICKEN CASSEROLE MISSISSIPPI
OVEN-FRIED CATFISH
SIMPLE GRILLED LAMB CHOPS
HONEY KEY LIME GRILLED CHICKEN
SOUTHERN-STYLE OVEN-FRIED CATFISH
SHRIMP AND GRAVY
SOUTHERN CHICKEN FRIED STEAK
PAN FRIED WHOLE TROUT
SOUTHERN SIDE DISH RECIPES
BAKE CREAM CORN
OKRA AND TOMATOES
BRAISED COLLARD GREENS
SOUTHERN FRIED CABBAGE
SLOW COOKER CREAMED CORN
KICKIN' COLLARD GREENS
AL'S SUFFERIN' SUCCOTASH
SOUTHERN GREEN BEANS
SOUTHERN COMFORT SWEET POTATOES
TEXAS RANCH POTATO SALAD
COTTONEYED PEAS
BEST FRIED GREEN TOMATOES
RATATOUILLE BAKE
ROASTED OKRA
SOUTHERN CANDIED SWEET POTATOES
SOUTHERN AS YOU CAN GET COLLARD GREENS
FRIED OKRA
NEW YEAR'S DAY BLACK-EYED PEAS
ARKANSAS GREEN BEANS
FRIED GREEN TOMATOES
CREOLE OKRA
RUM AND SWEET POTATO CASSEROLE
LESLIE'S SALTY GRILLED POTATOES
SOUTHERN STYLE THANKSGIVING GREEN BEANS
FRIED ZUCCHINI
SOUTHERN BUTTERNUT SQUASH
OKRA, CORN AND TOMATOES
RASPBERRY KIELBASA OVER CHEESE GRITS
CREOLE BLACK-EYED PEAS AND RICE
SOUTHERN TURNIP SUPREME
SHRIMP OVER CHEESE GRITS
GEORGIAN GREEN BEANS
BILLY'S FAVORITE SMOKY COLLARD GREENS
CHEESY BAKE GRITS
CHAYOTE SQUASH SIDE DISH
DOWN-SOUTH STYLE GREEN BEANS
CRAWFISH CORNBREAD
SMOTHERED COLLARD GREENS AND CABBAGE
BLACK EYE PEAS
STEWED TOMATOES (GOBBLEDYGOOK)
SAVANNAH SEAFOOD STUFFING
BLACKENED GREEN BEANS
SOUTHERN DESSERT RECIPES
SWEET POTATO PIE I
PEACH COBBLER VI
MISSISSIPPI MUD CAKE
SOUTHERN PECAN PIE I
TEXAS SHEET CAKE V
PEACH COBBLER II
BANANAS FOSTER II
BLACKBERRY COBBLER II
KENTUCKY BUTTER CAKE
GEORGIA PEACH HOMEMADE ICE CREAM
FRESH SOUTHERN PEACH COBBLER
CHESS PIE
SWEET POTATO PIE VII
DIVINITY
KENTUCKY PECAN PIE
PIG PICKIN' CAKE
PHOENICIAN'S KEY LIME PIE
KENTUCKY BANANA PUDDING
SOUTHERN STYLE BANANA SPLIT CAKE
KENTUCKY BOURBON BALLS
VIRGINIA APPLE PUDDING
APPLE BUTTER BARS
PRETZEL SALAD II
MISSISSIPPI MUD PIE I
KEY LIME CREAM PIE
APPLE SAUCE CAKE
PIG PICKING CAKE II
CAROLINA DELIGHTS
MISSISSIPPI MUD COOKIES
CHOCOLATE CHIP PIE IV
ONE AND A HALF MINUTE COOKIES
WILLIAMSBURG ORANGE CAKE
FRESH GRAPEFRUIT CAKE
SOUTHERN APPETIZERS SNACK RECIPES
MARINATED ROASTED BELL PEPPERS

PREP TIME: 10 MINUTESCOOK TIME: 12 MINUTES
TOTAL TIME: 22 MINUTES YIELD: 1 1/2 CUPS
...........................................................
INGREDIENTS:
3 Large Bell Peppers, 1 Each Red, Yellow, and Green
3 Tablespoons Extra Virgin Olive Oil
2 Teaspoons Balsamic Vinegar
2 Teaspoons Fresh Chopped Oregano, Marjoram, or Italian
Flat Leaf Parsley
1 Scant Teaspoon Kosher Salt
Freshly Ground Black Pepper, to taste
DIRECTIONS:
1. Slice peppers before arranging them in a silicone based
baking sheet or foil (skin side).
2. Broil the peppers at least 4 inches below the heat until they
char; approximately 12 minutes or so.
3. “Sweat” the peppers by placing them (hot) in a zippered
plastic bag and allow to rest for 15 minutes.
4. Now peel off the skin from the peppers and slice them.
5. Combine remaining ingredients.
6. Toss sliced peppers with marinade and arrange on serving
plate.
7. Can be serve chilled or at room temperature.
SUPER EASY MINI PORK QUICHES

PREP TIME: 20 MINUTES COOK TIME: 15 MINUTES
TOTAL TIME: 35 MINUTES YIELD: MAKES 24 APPETIZERS
...............................................
INGREDIENTS:
24 Round Dumpling Wraps
1 1/2 Cups Cooked, Chopped Pork Shoulder
1/2 Cup Shredded Cheese (cheddar or cheddar jack blend)
4 Green Onions, thinly sliced
4 Large Eggs
2/3 Cup Light Cream or Half-and-Half
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
DIRECTIONS:
1. Preheat oven to 400 F and spray muffin tin slightly with
cooking spray or oil.
2. Place one dumpling wrap into each muffin cup and gently
tamp in. (You can also use a pestle, a wooden spoon or your
finger to tamp it in the tins but be careful not to tear the
pastry.
3. Add 1 full teaspoon of the pork in each cup, and top it with
some shredding cheese and a dash of onions.
4. In a big bowl, mix the eggs with the salt, pepper and the
cream.
5. Mix them well and then put in 2 teaspoons of it in every cup.
6. Bake for 15 minutes or until they turn golden brown and the
filling is firm to the touch.
7. Serve with ketchup, a sriracha ketchup mix, a spicy or sour
sauce, BBQ sauce or any sauce for that matter.
CHICKEN AND HAVARTI CHEESE PUFFS

PREP TIME: 12 MINUTESCOOK TIME: 22 MINUTES
TOTAL TIME: 34 MINUTESYIELD: MAKES ABOUT 5 DOZEN
.......................................................
INGREDIENTS:
Dough:
4 Tablespoons Butter
1/2 Cup Water
1/2 Cup All-Purpose Flour
Dash Salt
2 Eggs
1/2 Cup Shredded Havarti Cheese (2 Ounces)
Filling:
3 1/2 Cups Cooked Chicken, finely chopped
1/3 Cup Finely Chopped Celery
2 Tablespoons Finely Chopped Red Onion
1 1/2 Tablespoons Lemon Juice
1/2 Cup Mayonnaise, or to taste
3/4 Teaspoon Salt, or to taste
1/8 Teaspoon Curry Powder, or to taste, optional
Freshly Ground Black Pepper, to taste
DIRECTIONS:
1. Preheat oven to 400 F.
2. Grease two baking sheets or line with parchment paper.
3. Combine water and butter in a medium sauce pan and bring
to a boil.
4. Add flour and salt.
5. Stir gently with a wooden spoon continuously until the mix
becomes a ball. Remove from heat and shift dough to a
medium mixing bowl and allow to cool.
6. Using an electric mixer, beat dough for 60 seconds, then add
in the eggs and keep mixing it.
7. Add Havarti cheese and mix until everything is blended well.
8. Drop by the spoonful or pipe the dough on to the baking
sheets.
9. Bake for 20 minutes or until they’ll turn brown.
10. Remove from oven and allow to cool.
11. Combine remaining ingredients, including chicken, and
mix well.
12. Cut the puffs in half horizontally and fill with 1
tablespoon of salad mix. Replace tops.
13. Chill and serve.
PARTY HAM ROLLS

TOTAL TIME: 33 MINUTES YIELD: 8 TO 10 SERVINGS
.......................................................
INGREDIENTS:
24 Mini Dinner Rolls, sliced in half horizontally
1/2 Cup Butter (1 Stick)
2 Tablespoons Prepared Mustard
2 Tablespoons Finely Chopped Onion (optional)
2 Tablespoons Poppy Seed
1 Teaspoon Worcestershire Sauce
8 Ounces Thinly Sliced Boiled Ham, chopped or thinly sliced
6 Ounces (1 1/2 Cups) Shredded Swiss or Cheddar Cheese
Melted Butter (for brushing tops, optional)
DIRECTIONS:
1. Melt the butter in a small sauce pan over low heat.
2. Add in worcestershire sauce, poppy, onion and mustard.
3. Cook the mixture until the onions become transparent.
4. Spread butter mixture on each side (inside of top and bottom
of rolls) evenly.
5. Now stuff in the cheese and the ham
6. Cover the rolls with oiled foil (oiled side down).(You can also
put in butter over the top and dash it with poppy seeds.)
7. Chill the rolls until they are ready to bake.
8. Bake at 375 degrees for 15 minutes or until cheese is melted.
ROASTED MARROW BONES

TOTAL TIME: 30 MINUTES YIELD: 0
.......................................................
INGREDIENTS:
Marrow Bones, about 3- To 4-inch lengths
Sea Salt
Toasted French Bread Baguettes
Optional Garnishes: Fresh chopped Parsley, Freshly Ground
Black Pepper, Thyme Leaves, Quick Pickled Red Onions,
Capers
DIRECTIONS:
1. Cover a rimmed baking sheet with foil and heat it in the oven
to 450 F degrees.
2. Put the marrow bones on the baking sheet; remember the
cut part should be on the top.
3. Bake for 20 minutes at 145 F.(by then the whole bone should
become tender in the middle and the marrow should come
out. Don’t overdo it!)
4. Scoop out the marrow and put it over toasted baguettes,
sprinkle on some salt for taste.
5. Serve with fresh pepper, pickled onions, capers, condiments
and herbs.
BARBECUED CHICKEN WONTONS

TOTAL TIME: 50 MINUTES YIELD: MAKES 24 TO 30
.......................................................
INGREDIENTS:
1 Cup Cooked Diced Chicken
1 Teaspoon Cajun Seasoning
3 Green Onions with About 3 To 4 Inches of Green, coarsely
chopped
1/4 Teaspoon Salt
Dash Black Pepper
3 Tablespoons Barbecue Sauce
24 To 30 Wonton Wrappers
Oil for Deep Frying
Barbecue Sauce for Dipping
DIRECTIONS:
1. Chop the chicken pieces and the seasoned onions.
2. Add in three tablespoons of BBQ sauce and mix well.
3. Place one teaspoon of the chicken mix at the middle of the
wonton wrap. Brush some water at all the edges of the
wrapper. Fold it and seal it by pressing along the seams.
4. Place the completed wontons under damp paper towels to
keep them moist.
5. Heat oil to 370 degrees in deep frying pan or electric fryer.
6. Fry the wonton three or four at a time until they turn
golden.
7. Remove to a paper towel lined plate in a 200-degree oven
to keep warm as they drain.
8. Serve with BBQ sauce.
SWEET AND SOUR MEATBALLS RECIPE

TOTAL TIME: 50 MINUTES YIELD: MAKES ABOUT 4 DOZEN
.......................................................
INGREDIENTS:
1 1/2 Pounds Lean Ground Beef
1/3 Cup Plain Dry Bread Crumbs (fine)
1/4 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Ground Ginger
1 Large Egg, slightly beaten
2/3 Cup Apricot Preserves, or Peach Preserves
2 Tablespoons Soy Sauce
1 Tablespoon Peanut Butter
1 Teaspoon Sesame Oil
1/4 Cup Rice Vinegar
1/2 Teaspoon Chili-Garlic Paste or About 1/4 Teaspoon
Ground Cayenne Pepper
1 Red Bell Pepper, sliced
DIRECTIONS:
1. Preheat oven to 350 degrees, and put foil in a jelly roll or
roasting pan. Spray the pan with cooking spray.
2. In a large bowl, mix the beef, salt, garlic, bread crumbs, eggs
and the ginger. Combine them well. Shape the beef mix into
one inch balls.
3. Bake for 25 minutes or until the balls are no longer pink and
the juices run clear.
4. In a medium pan, combine peanut butter, soy sauce,
preservers, sesame oil, chili-garlic mix and the vinegar. Heat
to boiling, stirring often.
5. Pour peanut butter mixture over the top of the meatballs, top
with red peppers and return to oven for 5 minutes.
6. Serve hot.
MINI CHEDDAR AND GREEN ONION QUICHES

.......................................................
INGREDIENTS:
Pie Pastry for 2-Crust Pie
2 Tablespoons Butter, melted
1 Cup Thinly Sliced Green Onion, divided
1 Cup Shredded Sharp Cheddar Cheese
3 Large Eggs
1 Teaspoon Salt
Freshly Ground Black Pepper, About 1/8 Teaspoon
1 Teaspoon Dijon or Other Spicy Mustard
1 Cup Half-and-Half, or Half Heavy Cream and Half or Whole
Milk
DIRECTIONS:
1. Preheat oven to 400 degrees.
2. Spay and flour muffin pans.
3. Roll the pie crust out to 1/8 of an inch. Using a small biscuit
cutter, cut rounds out of pie crust. (You can use a drinking
glass or empty jar if you don’t have a biscuit cutter.)
4. Place one pastry rounds in each of the cups and tamp down
gently.
5. Brush the pastry with melted butter.
6. Bake for 15 minutes.
7. Mix the rest of the ingredients together and fill each pastry
cup 2/3 full.
8. Dash about half teaspoon or so of green onion over each and
every cup and top with shredded cheese.
9. Garnish with onion. Return to oven and bake for 25 minutes
or until eggs are firm
PIGS IN A BLANKET
.......................................................
INGREDIENTS:
2 Cups All-Purpose Flour
1 Teaspoon Salt
1 Tablespoon Baking Powder
1/4 Teaspoon Ground Cayenne Pepper
8 Tablespoons Butter, Room Temperature
1/2 Cup Sour Cream
1 Cup finely Shredded Sharp Cheddar Cheese
2 Dozen Mini Hot Dogs
DIRECTIONS:
1. Begin by mixing the baking powder, flour, cayenne and the
salt. Add butter and blend it well. Pour in the cream and
cheese and blend again.
2. Cut the dough in 2 halves, make balls of them, and cover
with plastic wrap. Allow to chill for an hour or so.
3. Preheat oven to 400 degrees and oil or line a baking sheet
with parchment sheet or a silicone baking sheet.
4. Place one ball on a floured surface and roll to about 1/8-inch
thickness. Cut into strips approximately 2 inches wide.
5. Put a hot dog across the dough and roll, cutting through the
dough when the hot dog is fully wrapped. Place on baking
sheet. Continue until all hot dogs are wrapped.
TAPENADE
.......................................................
INGREDIENTS:
1 Can (4 Ounces) chopped Ripe Olives
2 Tablespoons Capers, drained and rinsed
1 Small Clove Garlic, minced
1 Teaspoon Anchovy Paste
Olive Oil
DIRECTIONS:
1. In a bowl; mix the first four materials and blend it in a food
processor. If you possess pestle and mortar, then use it to
mix and mash. Sprinkle on oil if needed.
2. Eat it with bread or with sandwiches, as the dish can be
worth 2 or 3 cups.
CHEESY MEXICAN APPETIZER

TOTAL TIME: 20 MINUTES
.......................................................
INGREDIENTS:
4 Dozen Tortilla Chip Rounds (Larger Chips, Not Bite-Size)
2 Cans (About 8 ounces each) Bean Dip
1 Jar (12 Ounces) Sliced Nacho-Style Jalapeno Rings (More If
You Want 2 Rings On Each Appetizer)
3/4 Cup Chili Sauce or Salsa
12 Slices Cheese, cut in quarters
Guacamole(about 2 cups)
.......................................................
DIRECTIONS:
1. Preheat oven to 350 degrees. Put the tortilla rounds on a
baking dish and cover with bean dip. Top with the jalapeño
rings, dash of salsa or sauce and cover it with cheese
slices.
2. Bake until the cheese is melted, approximately 15 minutes.
3. Top with little guacamole.
SPICED APPETIZER MEATBALLS

.......................................................
INGREDIENTS:
1 Cup Milk
1 Cup Dry Plain Bread Crumbs (fine)
2 Pounds Lean Ground Beef
1 Pound Ground Pork or Mild Pork Sausage
1 Large Egg
1/2 Cup Finely Chopped Onion
1 1/2 Teaspoons Ground Allspice
1 1/2 Teaspoons Salt
1 1/2 Teaspoons Ground Ginger
2 Cans Condensed Beef Broth, undiluted
1 1/2 Cups Light Brown Sugar, packed
.......................................................
DIRECTIONS:
1. Start by heating the oven to 350 F.
2. Combine milk with bread crumbs and let it soak.
3. Add beef, egg, pork, salt, all the spices, and the ginger and
combine them well.
4. Shape into balls and place on baking sheets.
5. Bake them for 40 minutes, turning once halfway through.
6. Combine the beef broth and butter with sugar in a small
sauce pan and simmer over medium heat.
7. Place the meatballs in slow cooker and cover with broth.
8. Cover and cook on low heat for 2 hours or so.
9. Serve warm.
CHICKEN PUFFS APPETIZER

.......................................................
INGREDIENTS:
Dash Salt
1 Egg
1/4 Cup Shredded Swiss Cheese
2 Cups Finely Chopped, Cooked Chicken
1/4 Cup Finely Chopped Celery
2 Tablespoons chopped Pimiento
2 Tablespoons Dry White Wine or Lemon Juice
1/4 Cup Mayonnaise, or to taste
1/2 Teaspoon Salt
Dash Pepper
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. Line baking sheet with parchment paper or silicone liner. (You
can grease the baking sheet instead.)
3. In a medium sauce pan, melt butter in ¼ cup of boiling water
over medium heat.
4. Add flour and salt.
5. Stir it with spoon and form into a ball, before taking them off
the heat and cooling them well.
6. With a mixer, mix the dough and mix egg into it.
7. Add cheese and mix well.
8. Drop dough by the spoonful on baking sheet. With wet
fingers, smooth out the dough and bake it for 20
minutes.
9. Let it cool.
10. Combine the remaining ingredients and mix well.
11. Slice the cool puffs in half horizontally and fill with one
tablespoon of the chicken mix.
12. Place the top back on and chill until you want to eat.
BACON WRAPPED SEA SCALLOPS APPETIZER
....................................
INGREDIENTS:
24 Large Sea Scallops, About 2 Lbs.
12 Slices Bacon
Seasoned Pepper, Lemon Pepper, or Garlic Blend Pepper
DIRECTIONS:
1. Cook bacon (you want it cooked but not crispy; it needs to be
flexible) and place on paper napkins to drain.
2. Slice each piece of bacon in half vertically. (You should be left
with two long strips; kitchen shears will work best.)
3. Clean the scallops in cool water and pat dry with paper
towels.
4. Wrap one half strip of bacon around each of the scallops and
put a toothpick over it to keep it secure. Continue until all
scallops are wrapped.
5. On top of the scallops, dash some pepper.
6. Put the scallops on an oiled broiler rack and broil 5 inches
away from the heat for 10 minutes, turning frequently.
7. Serve immediately.
TAILGATE WINGS
PREP:15 M COOK: 25 M READY IN: 1 D 40 M
.......................................................
INGREDIENTS:
1 cup water
1/2 cup soy sauce
1/2 cup Worcestershire Sauce
1/4 cup minced fresh ginger root
1/4 cup white sugar
2 limes, quartered
1 pinch red pepper flakes, or to taste
3 Pounds of chicken wings
DIRECTIONS:
1. Mix the soy sauce, water, the worcestershire, sugar, ginger
root and the red pepper in a zipper bag. Shake it well.
2. Then add in the chicken wings and chill it for 2 days,
flipping regularly.
3. Oil grill and heat to medium.
4. Discard marinade and cook wings for 15 minutes or until
done, flipping regularly.
CAJUN SEASONING BOILED PEANUTS
PREP: 20 M COOK: 24 H READY IN: 24 H 20 M
.......................................................
INGREDIENTS:
1 Pound raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as Zatarain's® Crab
and Shrimp Boil)
1/2 cup chopped jalapeno peppers
1 tablespoon garlic powder
1/2 cup salt
2 tablespoons Cajun Seasoning
1/2 cup red pepper flakes
DIRECTIONS:
1. Begin by placing the crab, peanuts, garlic powder, jalapenos,
Cajun Seasoning, salt and the pepper inside a slow cooker.
Put water over the peanuts and mix it well.
2. Cover and then cook on low until the peanuts are tender.
3. It can take about 24 hours on the slow cooker. Make sure
your stir it regularly and add water if needed.
4. Serve hot.
COLD CRAWFISH DIP
PREP:15 M COOK: 8 H 15 M READY IN: 8 H 30 M
.......................................................
INGREDIENTS:
1/2 cup butter
2 Pounds crawfish tails, with fat
4 (8 ounce) packages cream cheese, room temperature
1 bunch green onions, chopped
1 cup mayonnaise
1/2 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon Worcestershire Sauce, or to taste
DIRECTIONS:
1. Begin by melting butter in a big pan over medium heat.
2. Add in green onions and cook it well until they are wilted a
bit.
3. Add the crawfish and lower the heat to medium low and let it
cook for 10 minutes.
4. In a large bowl, stir remaining ingredients and mix well. Use
a mixer if needed.
5. When the tails are done, cool and add to mixture; mix
everything well.
6. Now put a lid and chill the dish overnight so that the flavors
can blend.
ALLIGATOR FINGERS
PREP: 30 M COOK:30 M READY IN: 1 H
.......................................................
INGREDIENTS:
2 Pounds Alligator Meat, cut into bite-size pieces
2 Tablespoons Vinegar
Salt and Pepper to taste
Oil for Frying
1 Cup Cornmeal
2 Tablespoons Garlic Powder
1/2 Teaspoon Cayenne Pepper
2 Teaspoons Black Pepper
OPTIONAL DIPPING SAUCE:

3 Tablespoons Mayonnaise
2 Teaspoons Prepared Horseradish
1 Tablespoon Brown Mustard
1 Tablespoon Red Wine Vinegar
.......................................................
DIRECTIONS:
1. Put the alligator meat in a large bowl and combine it with
vinegar, pepper and salt. Put a lid on it and chill it for 10
minutes.
2. Now heat oil in a large pan; should be an inch deep and heat
it over medium-high heat.
3. Combine cornmeal, flour, cayenne pepper, garlic and the
black pepper in a large (gallon size) zipper bag.
4. Add meat 4-5 pieces at a time and shake to coat. Tap gently
to remove excess flour and place on a chilled plate. Continue
until all meat has been coated.
5. In a large frying pan or an electric fryer, heat cooking oil to
375 degrees. Fry meat 4 or 5 pieces at a time until cooked
through (approximately 12 minutes) and remove to paper
towel lined plates to drain. Continue until all meat is fried.
SAUCE DIRECTIONS:
Combine the mayonnaise, mustard, wine vinegar and the

horseradish. Mix well and chill until ready to serve.
CHEDDAR AND OLIVE BALLS

PREP 40 M COOK30 M READY IN 1 H 10 M
...................................................
INGREDIENTS:
18 1/2 Ounces Extra Sharp Cheddar Cheese, Shredded
1/2 Cup Butter, Softened
1/2 Teaspoon Paprika
1 1/2 Cups All-Purpose Flour
45 Pitted Green Olives
DIRECTIONS:
2. Bring cheese to room temperature.
3. In a large bowl, combine the cheese, paprika and the butter
using a mixer.
4. Add flour and mix it well, use your hands now. The mix
should be a dough consistency.
5. Shape into balls around one olive each, smoothing with wet
hands.
6. Chill the tray10 minutes.
7. Bake the cheese balls for 25 minutes.
8. Serve warm with crackers.
OLD-FASHIONED ROASTED PECANS

PREP:15 M COOK: 1 H READY IN:1 H 15 M
.......................................................
INGREDIENTS:
1 Egg White
1 Tablespoon Water
2 1/4 Cups Pecan Halves
1/2 Cup White Sugar
1/4 Teaspoon Salt
1 1/2 Teaspoons Ground Cinnamon
DIRECTIONS:
1. Begin by pre-heating the oven to 225 F.
2. Lightly grease a baking sheet and spread pecans evenly in a
single layer.
3. Mix the salt, cinnamon and the sugar in a cup.
4. Mix egg whites and water in a large bowl; mix it well.
5. Brush egg mixture on pecans. Sprinkle with sugar mixture.
Turn the pecans and repeat on opposite side.
6. Bake for 60 minutes, stirring every 15 minutes.
7. Cool the pan and store the pecans in an airtight container.
ALABAMA FIRE CRACKERS

PREP:5 M READY IN:8 H 15 M
.......................................................
Ingredients
1 2/3 Cups Vegetable Oil
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Black Pepper
2 (1 Ounce) Envelopes Ranch Dressing Mix
3 Tablespoons Crushed Red Pepper Flakes
1 (16.5 Ounce) Package Multigrain Saltine Crackers
DIRECTIONS:
1. Put the vegetable oil, onion, garlic, pepper, ranch dressing
and red pepper flake powders inside a two-gallon big zipper
bag.
2. Seal the bag and shake to mix well.
3. Put the crackers inside the bag and the seal it again and flip
the bag to cover the crackers with the mix.
4. Let the bag sit for an hour and then flip it again.
5. Keep doing the same until you feel the crackers are totally
cover with the mix.
6. Keep the bag overnight.
7. Take out the crackers and serve.
REMOULADE SAUCE A LA NEW ORLEANS

PREP:20 M READY IN: 20 M
.......................................................
INGREDIENTS:
1 Cup Mayonnaise
1/4 Cup Chili Sauce
2 Tablespoons Creole Mustard
2 Tablespoons Extra-Virgin Olive Oil
1 Tablespoon Louisiana-Style Hot Sauce, or to taste
2 Tablespoons Fresh Lemon Juice
4 Medium Scallions, chopped
2 Tablespoons chopped Fresh Parsley
2 Tablespoons chopped Green Olives
2 Tablespoons minced Celery
1 Clove Garlic, minced
1/2 Teaspoon Chili Powder
1 Teaspoon Salt, or to taste
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Capers, chopped (optional)
DIRECTIONS:
1. In a medium bowl, combine mayonnaise, mustard, chili
sauce, hot sauce, lemon juice, olive oil and worcestershire
sauce. Mix well.
2. Stir in the parsley, scallions, celery, olives, capers and the
garlic.
3. Top it with chili powder, pepper and the salt.
4. Cover and chill well.
GRILLED BUFFALO WINGS

PREP:15 M COOK:50 M READY IN: 1 H 5 M
.......................................................
INGREDIENTS:
3 Pounds of chicken wings, separated at joints, tips discard
1 cup Louisiana-style hot sauce
1 (12 fluid ounce) can or bottle cola-flavored carbonated
beverage
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon ground black pepper, or to taste
1 tablespoon soy sauce
DIRECTIONS:
1. Begin by pre-heating the grill to medium-heat.
2. In a large pot, combine the cola, hot sauce, both the peppers
and the soy sauce.
3. Add wings and stir to coat.
4. Put the pot over one single side of the grill so that the sauce
simmers bit.
5. Remove the wings from the sauce and grill them for
10minutes.
6. Continue to simmer the sauce. When sauce thickens, serve as
a dip or brush on wings before serving.
HUSH PUPPIES
PREP: 10 M COOK:30 M READY IN: 40 M
.......................................................
INGREDIENTS:
2 Eggs, beaten
1/2 Cup White Sugar
1 Large Onion, diced
1 Cup Self-Rising Flour
1 Cup Self-Rising Cornmeal
1 Quart Oil for Frying
DIRECTIONS:
1. In a large bowl, mix in the eggs, onion and the sugar.
2. Add flour and cornmeal; stir.
3. Heat2 inches of oil to 365 F.
4. Use teaspoons to shape mix into balls and drop in oil a few at
a time.
5. Fry until they turn golden brown.
6. Cook them in small batches and dry them on paper napkins.
7. Eat them hot.
MAPLE PRALINE BACON
PREP: 5 M COOK:30 M READY IN: 35 M
.......................................................
INGREDIENTS:
1 Pound bacon
1/2 cup chopped pecans
3 tablespoons maple syrup
3 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons white sugar
DIRECTIONS:
1. Start by pre-heating the oven to350 F.
2. Line a baking sheet with parchment sheet or grease it.
3. In a large skillet, cook bacon for 10 minutes over medium-
hi heat, flipping regularly.
4. Drain on plates lined with paper napkins.
5. Distribute pecans in a single layer on the lined baking
sheet and toast them for 10 minutes. Allow to cool.
6. Mix the butter, syrup and sugar in a large pan and
cook it over medium-high heat, stirring regularly. It will
eventually become brown and caramel.
7. Add the bacon and stir to coat.
8. Dip bacon in chopped pecans, pressing to coat well on
both sides.
9. Place on clean, greased baking sheet to cool.
10. Enjoy!
DEEP FRIED DILL PICKLES

PREP:10 M COOK: 10 M READY IN:20 M
.......................................................
INGREDIENTS:
2 Eggs
1 Cup Buttermilk
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Vinegar-Based Hot Pepper Sauce
1/4 Teaspoon Seasoning Salt
1 Cup Cornmeal
1 Teaspoon Salt
1 (32 Ounce) Jar Dill Pickle Slices
1 Cup Vegetable Oil for Deep Frying
DIRECTIONS:
1. In a large bowl, combine 2 eggs, ¼ cup flour, worcestershire
sauce, buttermilk, pepper, salt, garlic and hot sauce.
2. Mix well.
3. In a separate bowl, mix cornmeal, 2 cups of flour, pinch of
salt and ¾ teaspoon of pepper.
4. Heat oil to 365 F.
5. Now dredge the pickles first in the egg mixture and then in
the flour mixture.
6. Deep Fry the pickles until they turn golden in color.
7. Drain on paper napkins and add salt and pepper to taste.
SOUTHERN STYLE FRIED MUSHROOMS

PREP: 15 M COOK:5 M READY :IN 20 M
.......................................................
INGREDIENTS:
2 Cups Vegetable Oil for Frying
1/4 Cup Red Cooking Wine
2 Teaspoons Water
1 Teaspoon chopped Fresh Parsley
3/4 Teaspoon minced Garlic
1/2 Teaspoon Kosher Salt
Ground Black Pepper to taste
10 Button Mushrooms
2 Tablespoons Grated Parmesan Cheese
DIRECTIONS:
1. Start by heating oil in a large pan at 350 F.
2. Combine the water, wine, parsley, flour, salt, pepper and the
garlic; mix well.
3. Take one mushroom at a time and cover it with the mix.
4. Now fry the mushrooms for 5 minutes.
5. Drain the mushrooms on paper napkins. Sprinkle with
parmesan cheese before serving.
MARDI GRAS GATOR MEAT BALLS

PREP: 20 M COOK: 30 M READY IN: 1 H
.......................................................
INGREDIENTS:
2 1/4 Pounds Potatoes, peeled and diced
5 1/4 Pounds Alligator Meat
1 1/2 Pounds Onions
2 Bunches Green Onions
2 Bunches Fresh Parsley
1 Medium Head Garlic
1/2 Bunch Celery
1 Quart Oil for Frying
2 Eggs
3 Tablespoons Dried Savory
2 Ounces Salt
1 Tablespoon Black Pepper
2 1/2 Pounds Cracker Meal
DIRECTIONS:
1. In a big pot, bring salted water to a boil and cook potatoes;
approximately 15 minutes.
2. Drain water and set potatoes aside.
3. In a large bowl, combine the onions, the meat, the green
onions, celery, parsley and the potatoes. Mix thoroughly.
4. Add eggs, salt, pepper and savory into it.
5. Shape mix into balls and roll it inside the cracker meal.
6. Fry it at heat oil at 375 F until they become golden.
CRAWFISH, CRAB AND SHRIMP CEVICHE

PREP 35 M READY IN 1 H 35 M
.......................................................
INGREDIENTS:
1/2 Pound cleaned, cooked crawfish tail meat
1/2 Pound jumbo lump crabmeat
1/2 Pound cooked small shrimp, peeled and deveined
1/2 cup lime juice
1/2 cup ketchup
2 tablespoons hot sauce
2 tablespoons olive oil
1/3 cup chopped cilantro
1/2 cup diced red onion (1/4-inch pieces)
1 cup peeled, seeded, and diced cucumber
1 cup diced jicama
1 jalapeno chili pepper, seeded and minced
salt to taste
1 large avocado, diced
DIRECTIONS:
1. Remove shells and place the crawfish, the shrimp and the
crab in a big bowl.
2. Sprinkle on the lime juice and combine it well. Chill for one
hour.
3. In a new bowl, mix the sauce, oil and the ketchup. Add the
onion, cilantro, jicama, cucumber and the jalapeño. Sprinkle
on salt as per taste.
4. Fold this mix with the meat.
5. Garnish with avocado, chill and serve.
SHRIMP REMOULADE GALATOIRE'S

.......................................................
INGREDIENTS:
4 Stalks Celery, coarsely chopped
4 Green Onions, chopped
1 Small Onion, chopped
3/4 Cup Italian Flat Leaf Parsley
1/2 Cup Red Wine Vinegar
1/2 Cup Ketchup
1/2 Cup Tomato Puree
1/2 Cup Creole Mustard
2 Teaspoons Paprika
2 Pounds Large Cooked Shrimp, peeled and deveined
12 Lettuce Leaves
DIRECTIONS:
1. Mix the celery, both onions and the parsley in food processor
on low.
2. Add in the worcestershire sauce, vinegar, tomato puree,
mustard and the ketchup. Process again, adding oil slowly.
3. Add the paprika and shift the mix to a bowl. Chill for 8 hours
with the lid on.
4. Pour sauce over the shrimp and serve on a bed of lettuce.
PARTY PIMENTO CHEESE SPREAD

PREP 15 M READY IN 15 M
.......................................................
INGREDIENTS:
2 Cups Shredded Sharp Cheddar Cheese
1/4 Cup Mayonnaise
1/4 Cup Butter, softened
1 (4 Ounce) Jar chopped Pimentos, drained
1 Teaspoon Garlic Powder, or to taste
1/4 Teaspoon Salt, or to taste
1/4 Teaspoon White Sugar
1/2 Cup chopped Pecans
DIRECTIONS:
1. Combine the cheese, mayonnaise and the butter in a mixer
and blend it well over low speed.
2. Now put in the pimentos, the garlic powder, sugar and the
salt, and mix it well. Add the pecans.
GEORGIA CAVIAR
PREP 15 M COOK 1 H 30 M READY IN 9 H 45 M
.......................................................
INGREDIENTS:
1 Pound dry black-eyed peas
2 cups Italian-style salad dressing
1/2 cup diced jalapeno chili pepper
1 1/2 cups Finely Chopped Onion
2 ounces diced pimento peppers, drained
1 tablespoon minced garlic
2 cups diced green bell pepper
1 pinch ground black pepper
DIRECTIONS:
1. Put the peas in a big pan and fill it with water and boil it.
Lower the heat let it cook for an hour and half. After this,
drain the black-eyed peas and cover it with the salad
dressing.
2. In a big bowl, combine the onion, peppers, jalapeño, and
black pepper. Mix it well and then add to the peas.
3. Chill it for 8 hours or so.
SOUTHERN STYLE CHICKEN TOAST

PREP 15 M COOK 15 M READY IN 30 M
.......................................................
INGREDIENTS:
1/2 Pound skinless, boneless chicken breast halves - cut into
chunks
1 carrot, peeled and cut into 1 inch pieces
1 egg white
2 teaspoons cornstarch
1/2 teaspoon white sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
4 slices white bread
2 1/2 tablespoons margarine
1/3 cup soy sauce (optional)
DIRECTIONS:
1. Add the carrot, chicken, cornstarch, egg white, ginger, sugar
and also the black pepper inside a food processor’s bowl and
blend it well.
2. Cut the bread in 4 triangles.
3. Take half of the margarine in a pan and melt it over medium
heat. Put the bread pieces upside down on the pan and cook
it for 4 minutes.
4. Flip and cook it for another 2 minute; shift the bread to the
plate.
5. Top the toast with the meat mixture.
6. Serve warm with soy sauce.
GARLIC AND ONION BOILED PEANUTS

.......................................................
INGREDIENTS:
1 tablespoon butter
1 large onion, cut into wedges
30 cloves garlic
1 1/2 Pounds raw peanuts, in shells
1/2 Pound salt
DIRECTIONS:
1. Begin by melting the butter in a large pot on medium heat.
Now put in the garlic and the onion; cook it well for 10
minutes.
2. Remove from heat.
3. Add the peanuts and the salt in it. Cover with water and
immerse the peanuts. Place a colander on top to make sure
that the nuts stay under water.
4. Bring to a boil it and then lower the heat and let it simmer.
Do top the water level if it decreases.
5. Heat again and boil the peanuts. Repeat the whole process
until the nuts become soft (which can take 5 or 6 hours or so.
6. Drain, and eat hot or even cold.
DEEP-FRIED OYSTERS II
.......................................................
INGREDIENTS:
2 Quarts Vegetable Oil for Deep-Frying
1 Quart Shucked Oysters, drained
2 Cups Cornmeal
2 Tablespoons Cajun Seasoning
1 Tablespoon Ground Black Pepper
2 Tablespoons Seasoned Salt
DIRECTIONS:
1. Rinse the oysters
2. Heat the oil to 375 degrees.
3. Mix the garlic powder, cornmeal, Cajun Seasoning, salt and
pepper in a bag.
4. Put the oyster inside the bag and shake it well to coat.
5. Fry the oysters, four at a time in the hot oil.
6. They are done when they reach a golden brown.
ONION STRAWS (ONION STRINGS)

PREP 10 M COOK 10 M READY IN 1 H 20 M
.......................................................
INGREDIENTS:
2 Cups Buttermilk
2 Large Sweet Onions (Such As Vidalia®), Very Thinly Sliced
And Separated Into Rings
2 Tablespoons Cornmeal
1 Tablespoon Salt
1 Tablespoon Ground Black Pepper
2 Teaspoons Cayenne Pepper
1 Quart Vegetable Oil For Frying, Or As Needed
DIRECTIONS:
1. In a bowl and pour buttermilk in it before adding in the onion
slices.
2. Cover the bowl with a plastic and chill it for an hour.
3. In a pan, heat oil to400 degrees.
4. Combine the cornmeal flour, 2 pepper types, paprika and the
salt inside a bowl. Take out the onions individually and shake
off the extra juice.
5. Put the onion inside the mix and cover it well.
6. Fry the onions now for 4 minutes and place them over paper
napkins when done.
SOUTHERN DEVILED EGGS

.......................................................
INGREDIENTS:
8 Hard-Cooked Eggs, Peeled and Sliced in Half Lengthwise
2 Tablespoons Mayonnaise
1 Teaspoon Prepared Yellow Mustard
1 Teaspoon Spicy Brown Mustard
1 Pinch Ground Black Pepper
1/8 Teaspoon Distilled White Vinegar
1/4 Teaspoon Sweetened Condensed Milk, or more to taste
1/4 Teaspoon Paprika for Garnish
16 Slices Black Olives
DIRECTIONS:
1. Remove yolks from the eggs and mix them with mayonnaise,
mustards, pepper, vinegar, condensed milk and sugar until
they soften.
2. Place one tablespoon inside the egg halves.
3. Garnish with paprika and sliced olives.
SOUTHERN SOUPS AND STEWS RECIPES
GET A HUSBAND BRUNSWICK STEW
PREP: 30 M COOK:3 H READY IN:3 H 30 M
.......................................................
INGREDIENTS:
1 Tablespoon Olive Oil
1 Cup chopped Onions
2 Stalks Celery, chopped
1 1/2 Pounds Ground Pork
1 1/2 Pounds Ground Beef
1 (3 Pound) Whole Cooked Chicken, deboned and shredded
3 (14.5 Ounce) Cans Whole Peeled Tomatoes with Liquid,
chopped
1 Cup Ketchup
1/2 Cup Hickory Flavored Barbeque Sauce
Hot Sauce to taste (optional)
1 Green Bell Pepper
3 (14.75 Ounce) Cans Cream Style Corn
.......................................................
DIRECTIONS:
1. Begin by heating the olive oil in a pan. Sauté the onions with
the celery until translucent.
2. Add in the beef and the pork and cook until they brown.
Retain the juice.
3. Shift the beef mix to the slow cooker on low heat. Add the
chicken pieces, green pepper, tomatoes and the juice, BBQ
sauce and the ketchup. Top it with pepper, salt and hot sauce
and cook for two hours. Add the cream corn over the mix and
continue to cook for another hour.
CRAWFISH AND SHRIMP ETOUFFE

PREP: 20 M COOK:50 M READY IN:1 H 10 M
.......................................................
INGREDIENTS:
1/3 Cup Vegetable Oil
1 Small Green Bell Pepper, diced
1 Medium Onion, chopped
2 Cloves Garlic, minced
2 Stalks Celery, diced
2 Fresh Tomatoes, chopped
2 Tablespoons Louisiana-Style Hot Sauce
1/3 Teaspoon Ground Cayenne Pepper (optional)
2 Tablespoons Seafood Seasoning
1 Cup Fish Stock
1 Pound Crawfish Tails
1 Pound Medium Shrimp - peeled and deveined
.......................................................
DIRECTIONS:
1. Pour oil in the pan and heat it over medium heat. Add flour
and cook, stirring often, until it forms a roux the approximate
color of peanut butter (about 20 minutes).
2. Once it’s done, add in the onions, celery, bell pepper and the
garlic and cook it for 5 minutes.
3. Add in the fish and the tomatoes, while seasoning the top
with seafood.
4. Lower the heat and cook for another 20 minutes. Dash the
sauce with hot pepper sauce and the cayenne pepper before
adding in the shrimp and the crawfish. Cook it for ten
minutes or until the shrimps are done.
SOUTHERN STYLE BEEF STEW

PREP: 10 M COOK:1 H 30 M READY IN:1 H 40 M
.......................................................
INGREDIENTS:
1 Tablespoon Butter
1 1/2 Pounds Beef Stew Meat, cut into ½ inch pieces
1 (10 Ounce) Can Diced Tomatoes and Green Chiles
3 (14.5 Ounce) Cans Stewed, diced Tomatoes
1 (10 Ounce) Package Frozen Cut Okra
1 (10 Ounce) Package Frozen Baby Lima Beans
1 (10 Ounce) Package Frozen Corn Kernels
4 Medium Potatoes, peeled and diced
DIRECTIONS:
1. Begin by melting the butter inside a dutchoven to medium-

high heat. Add the beef, tomato/chili mix and stewed
tomatoes.
2. Add in the okra, corn and the lima beans.
3. Bring to a boil; lower the heat and cook for one hour or so.
4. Add potatoes and cook another 30 minutes.
SOUTH CAROLINA SHE-CRAB SOUP

PREP:15 M COOK:45 M READY IN:1 H
.......................................................
INGREDIENTS:
5 Tablespoons All-Purpose Flour
1 Small White Onion, grated
1 Stalk Celery, grated
2 Quarts Half-and-Half Cream
1 Pint Heavy Cream
1 Cup Chicken Broth
1 Teaspoon Hot Pepper Sauce
2 Teaspoons Worcestershire Sauce
2 Tablespoons chopped Fresh Dill
1 Pound Lump Crabmeat
2 Tablespoons chopped Fresh Chives
1/2 Cup Sherry Wine
DIRECTIONS:
1. Begin by melting the butter in a large pot over medium heat.

Stir in the flour to form a paste. Cook it for 3 minutes.
2. Add in the celery, onion and garlic.
3. Sprinkle on pepper and salt and cook for another 4 minutes.
4. Now mix the half-and-half and add to chicken along with the
heavy cream.
5. Bring to a simmer and add in half of the sherry.
6. Sprinkle on the dill and both the sauces.
7. Put on the lid and cook for 3o minutes.
8. Add in the crabmeat and let it cook for another ten minutes.
9. Pour it into the bowls and sprinkle on the sherry and chives
on the top.
RUSSIAN GREEN BEAN AND POTATO SOUP
PREP:25 M COOK:30 M READY IN:55 M
.......................................................
INGREDIENTS:
1 Tablespoon Vegetable Oil
1 Large Onion, halved and thinly sliced
4 Red Potatoes, cubed
1/2 Pound Green Beans, cut into 1 inch pieces
5 Cups Vegetable, Chicken, or Beef Broth
2 Tablespoons Whole-Wheat Flour
1/2 Cup Sour Cream
3/4 Cup Sauerkraut with Juice
1 Tablespoon chopped Fresh Dill
DIRECTIONS:
1. Begin by heating oil in a big pan over medium heat. Then put
in the onion and cook it for 5 minutes. Add the beans and the
potatoes and cook for another 5 minutes.
2. Add in the stock and bring to a boil over high heat; lower the
heat and cook until the potatoes are tender.
3. Combine the flour and the cream and add them one spoon at
a time to the soup, stirring well.
4. Add the sauerkraut, dill and sprinkle on pepper and salt. Cook
for another 5 minutes.
ZYDECO STOMP GUMBO
PREP:1 H COOK: 1 H READY IN: 2 H
.......................................................
INGREDIENTS:
1 Cup Skinless, Boneless Chicken Breast Halves - chopped
1/2 Pound Pork Sausage Links, thinly sliced
1 Cup Olive Oil
1 Cup All-Purpose Flour
2 Tablespoons minced Garlic
3 Quarts Chicken Broth
1 (12 Fluid Ounce) Can or Bottle Beer
4 Roma (Plum) Tomatoes, diced
1 Sweet Onion, sliced
1 (10 Ounce) Can Diced Tomatoes with Green Chile Peppers,
with Liquid
2 Tablespoons chopped Fresh Red Chili Peppers
1 Bunch Fresh Parsley, chopped
1/4 Cup Cajun Seasoning
1 Pound
Shrimp, peeled and deveined
DIRECTIONS:
1. Begin by heating the oil in a pan over medium-high heat and

cook the chicken over it until it is no longer pink and the
juices run clear. Remove from pan.
2. Add the sausage and cook until it turns brown. Remove
sausage from pan.
3. Over medium heat, in a large pan heat olive oil, garlic and
flour to make roux.
4. Add chicken broth and the beer to roux and bring to a boil.
5. Add in tomatoes, celery, sweet onion, tomato pieces,
peppers, Cajun Seasoning, and parsley. Lower the heat and
let it cook for 40 minutes.
6. Add chicken, sausage and shrimp and combine well. Cook for
20 minutes.
AUTHENTIC CINCINNATI CHILI

PREP:15 M COOK: 3 H 30 MREADY IN:11 H 45 M
.......................................................
INGREDIENTS:
2 Pounds Lean Ground Beef
1 Quart Water
2 Onions, finely chopped
1 (15 Ounce) Can Tomato Sauce
2 Tablespoons Vinegar
1/2 (1 Ounce) Square Unsweetened Chocolate
1/4 Cup Chili Powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Cinnamon
5 Whole Cloves
5 Whole Allspice Berries
1 Bay Leaf
DIRECTIONS:
1. In a large pot, boil beef until cooked and shred.

(Approximately 30 minutes.)
2. Chill the beef overnight.
3. In the morning, skim off the fat from the pan and throw it
away.
4. Heat the beef mix over medium heat and add in the tomato
sauce, onions, worcestershire sauce, vinegar, salt, cumin, chili
powder, garlic, cinnamon, chocolate, pepper, spice berries,
bay leaf, and the cloves.
5. Boil everything, turn down and simmer for 3 hours adding
water as needed.
CRAWFISH AND CORN SOUP

.......................................................
INGREDIENTS:
1/2 Cup Butter
1/4 Cup chopped Green Onion
4 Cups Milk
2 (15 Ounce) Cans Cream-Style Corn
1 (15 Ounce) Can Whole Kernel Corn
1 (10.75 Ounce) Can Condensed Cream of Potato Soup
1/4 Teaspoon Creole Seasoning
1/2 Teaspoon Worcestershire Sauce
1 Dash Pepper Sauce (Such as Frank's Red Hot®)
Salt to taste
1 Pound Crawfish, peeled
DIRECTIONS:
1. Begin by melting the butter in a big pot over very low heat,
and add in the flour. Cook for 5 minutes and create a roux.
2. Sprinkle on the onions now before pouring in the milk, kernel
corn, creamed corn and the potato soup cream.
3. On the top, put Creole, worcestershire and pepper sauce
along with salt.
4. Cook over medium heat for 20 minutes and then add in the
fish and give it 20 minutes more.
OVEN BAKE JAMBALAYA

PREP: 45 M COOK: 2 H READY IN:2 H 45 M
.......................................................
INGREDIENTS:
1/2 Cup Butter
1 Large Onion, diced
1 Large Green Bell Pepper, chopped
1 (6 Ounce) Can Tomato Paste
3 Bay Leaves
3 Tablespoons Creole Seasoning Blend
2 (28 Ounce) Cans Whole Peeled Tomatoes
7 Cups Chicken Stock
3 Cups chopped Cooked Ham
3 Cups Cooked Andouille Sausage, sliced
3 Cups Cooked Chicken, cut into bite-sized pieces
3 Cups Frozen Cooked Shrimp
4 Cups Uncooked Long-Grain White Rice
DIRECTIONS:
1. Begin by pre-heating the oven to350 degrees.

2. Melt butter in a big pot and add green pepper, celery, onion
and garlic; stirring regularly until onion is translucent.
3. Add the tomatoes and brown them.
4. Add the bay leaves now before adding in the worcestershire
and the Creole; mix them well.
5. Pour into baking pan and add tomato with juice. Mix well.
6. Now add chicken stock, sausage, chicken, ham, rice and the
shrimp. Cover tightly and bake it for 90 minutes; stirring it
once halfway through.
7. Remove the bay leaf before serving.
FROGMORE STEW
PREP:10 M COOK: 30 M READY IN: 40 M
.......................................................
INGREDIENTS:
6 Quarts Water
3/4 Cup Old Bay Seasoning™
2 Pounds New Red Potatoes
2 Pounds Hot Smoked Sausage Links, cut into 2 inch pieces
12 Ears Corn - husked, cleaned and quartered
4 Pounds Large Fresh Shrimp, unpeeled
DIRECTIONS:
1. Start by boiling water and the bay seasoning in a large pot.

Add the potatoes now and another cook it for 15 minutes.
Add the sausage now and cook again for 5 minutes.
2. Place in the corn and again 5 more minutes of cooking.
3. Now put in the shrimp and give it 5 minutes and you are
done.
JAMBALAYA
PREP:20 M COOK: 45 M READY IN: 1 H 5 M
.......................................................
INGREDIENTS:
2 Tablespoons Peanut Oil, divided
1 Tablespoon Cajun Seasoning
10 Ounces Andouille Sausage, sliced into rounds
1 Pound Boneless Skinless Chicken Breasts, cut into 1 inch
pieces
1 Onion, diced
1 Small Green Bell Pepper, diced
1 (16 Ounce) Can Crushed Italian Tomatoes
1/2 Teaspoon Red Pepper Flakes
1 Teaspoon Salt
1/2 Teaspoon Hot Pepper Sauce
1 Teaspoon Filé powder
1 1/4 Cups Uncooked White Rice
2 1/2 Cups Chicken Broth
DIRECTIONS:
1. Heat one tablespoon of peanut oil in a big dutch oven over

medium heat.
2. Season the sausage and the chicken pieces with Cajun
Seasoning.
3. Fry the sausage until brown.
4. Remove sausage and set aside. Add one tablespoon of
peanut oil and fry the chicken until cooked. Remove.
5. In the same pot, fry the onions, celery, pepper, and the garlic
until they soften.
6. Add in the crushed tomatoes and dash it with 3 variants of
pepper, Filé powder, worcestershire sauce and salt.
7. Add in the chicken and the sausage.
8. Cook the mix for 10 minutes.
9. Now put in the chicken broth and rice. Let it boil over lower
heats for 25 minutes.
EASY CAJUN SEASONING JAMBALAYA
PREP:15 M COOK: 30 M READY IN: 45 M
.......................................................
INGREDIENTS:
2 Teaspoons Olive Oil
2 Boneless Skinless Chicken Breasts, cut into bite-size pieces
8 Ounces Kielbasa, diced
1 Onion, diced
1 Green Bell Pepper, diced
1/2 Cup Diced Celery
2 Tablespoons chopped Garlic
1/2 Teaspoon Onion Powder
Salt and Ground Black Pepper to taste
2 Cups Uncooked White Rice
3 Bay Leaves
DIRECTIONS:
1. Start by heating oil in a big pot over medium high heat.

2. Fry the kielbasa and the chicken for 5 minutes.
3. Now put in the onion, celery, pepper and the garlic. Top it
with onion powder, salt and pepper and cayenne.
4. Cook it for 5 minutes before adding in the rice, bay leaves
and the chicken stock.
5. Lower the heat, cover (put a nice song on the radio too while
you are at it) and let it cook for 20 minutes or so.
6. Finally pour in both sauces before serving.
CABBAGE JAMBALAYA
PREP:20 M COOK: 40 M READY IN:1 H
................................................
INGREDIENTS:
1 Pound Ground Beef
1 Pound Smoked Sausage, cut into 1/4 inch Slices
1 Onion, chopped
3 Stalks Celery
1 Clove chopped Garlic
1 Medium Head Cabbage, chopped
1 (14.5 Ounce) Can Stewed Tomatoes
14 1/2 Fluid Ounces Water
1 Cup Uncooked Rice
Garlic Salt to taste
DIRECTIONS:
1. Begin by taking a big pot and heating it over medium heat.

2. Add beef, sausages, celery, onion and the garlic.
3. Cook it for 20 minutes, stirring occasionally.
4. Add in the tomatoes, cabbage, rice and some water.
5. Add the garlic salt and let it boil over low for 40 minutes with
the lid on.
CRAWFISH CHOWDER
PREP:20 M COOK: 25 M READYIN: 45 M
................................................
INGREDIENTS:
1/4 Cup Butter
1/2 Bunch Green Onions, chopped
1/2 Cup Butter
2 Pounds Frozen Crawfish, cleaned
2 (10.75 Ounce) Cans Condensed Cream of Potato Soup
1 (10.75 Ounce) Can Condensed Cream of Mushroom Soup
1 (15.25 Ounce) Can Whole Kernel Corn, drained
4 Ounces Cream Cheese, softened
2 Cups Half-and-Half Cream
................................................
DIRECTIONS:
1. Melt quarter cup of the butter in a big pan over medium heat.
2. Lightly Sauté the onions in them and take them out after
that.
3. In the same pan, melt half a cup of butter and lightly Sauté
the crawfish in it for 5 minutes.
4. In a big pot and over medium heat mix the potato and
mushroom soups, cream cheese and the corn.
5. Combine them well and bring to a slow boil.
6. Add in the half and half, craw fish and the sautéed onions.
7. Boil again over low for 5 minutes.
CAJUN SEASONING CHICKEN AND SAUSAGE

GUMBO
PREP:45 M COOK: 2 H 30 M READY IN: 3 H 15 M
................................................
INGREDIENTS:
1 Cup Vegetable Oil
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
2 Celery Stalks, chopped
1 Pound Andouille or Smoked Sausage, sliced 1/4 inch thick
Creole Seasoning to taste
6 Cups Chicken Broth
1 Bay Leaf
1 Rotisserie Chicken, boned and shredded
DIRECTIONS:
1. Begin by heating oil in a dutch oven over medium heat.
2. As soon as it gets hot, mix in the flour. Keep whipping until it
becomes a roux; do not allow to scorch.
3. Add in the pepper, onion, sausage and celery and cook it for
5 minutes. Sprinkle on the pepper and salt and the Creole.
4. Now put the chicken broth in as well as the bay leaf and boil
over high heat. Lower the heat and simmer uncover for one
hour.
5. Add chicken in and let it cook for an hour.
6. Skim off any foam that rises to the top.
SHRIMP ETOUFFEE II
................................................
INGREDIENTS:
1/4 Cup Margarine
1/2 Cup chopped Onion
1/2 Cup chopped Green Bell Pepper
4 Cloves minced Garlic
1/2 Cup Celery, diced
1/2 Cup chopped Fresh Parsley
3 Tablespoons Tomato Paste
1 (10.75 Ounce) Can Condensed Cream of Chicken Soup
1 Pound Cleaned Shrimp
Salt to taste
1/4 Teaspoon Hot Pepper Sauce to taste
DIRECTIONS:
1. In a two-quart microwave safe bowl, mix margarine, bell
pepper, both forms of onions, celery and the garlic.
2. Heat on high for 9 minutes.
3. Add the tomato paste, the parsley, soup, salt, shrimp,
pepper sauce and the cayenne.
4. Heat again on high for 5 minutes before stirring and
cooking it for another 5 minutes.
5. Serve over white rice
CHICKEN JAMBALAYA I
................................................
INGREDIENTS:
1/3 Cup chopped Celery
1 (14.5 Ounce) Can Diced Tomatoes
2/3 Cup White Rice
1 Teaspoon Dried Thyme
1/2 Teaspoon Garlic Salt
1 Bay Leaf
2 Cups Cooked, Cubed Chicken Meat
DIRECTIONS:
1. Begin by melting the margarine or butter in a big pan over
medium-low heat.
2. Add in the onion, celery and the bell pepper and sauté.
3. Add in the tomatoes, rice, broth, thyme or the basil, black
pepper, garlic salt, bay leaf and the pepper sauce.
4. Boil it well but lower the heat and cover and let it cook for
20 minutes. By that time the rice will be done.
5. Add the turkey or the chicken (your choice) and heat it
well
6. Remove bay leaf and serve it hot.
CAJUN SEASONING CRAB SOUP

PREP:15 M COOK:30 M READYIN:45 M
................................................
INGREDIENTS:
1/2 Cup Unsalted Butter
1 Onion, chopped
2 Cups Clam Juice
1 (10 Ounce) Package Frozen White Corn
1 Teaspoon Salt
1/2 Teaspoon Ground White Pepper
1/4 Teaspoon Dried Thyme
2 Cups Heavy Cream
1 Pound Lump Crabmeat, drained
DIRECTIONS:
1. First of all, melt the butter in a big pan over medium heat.
Slightly Sauté the garlic and the onion in it. Mix in the flour
and let it cook for two minutes.
2. Add the clam liquid now and the broth and boil it.
3. Add the corn and sprinkle on the pepper, salt, cayenne and
the thyme.
4. Lower the heat and let it cook for quarter of an hour.
5. Finally, put the cream, green onions and the crab meat
before heating it. Remember not to boil it.
SHRIMP ETOUFFEE
PREP: 30 M COOK:1 H 40 M READYIN:2 H 25 M
................................................
INGREDIENTS:
1 Cup Butter
2 Large White Onions, chopped
3 Cloves Garlic, pressed
5 Pounds Fresh Shrimp, peeled, deveined and chopped
1 Cup chopped Fresh Mushrooms
3 Tablespoons Paprika
Salt to taste
Crushed Red Pepper to taste
DIRECTIONS:
In a big pan; melt 4 tablespoons butter and sauté the onions,

garlic and the celery in it for 4-5 minutes or until translucent.
Add remaining butter and melt.
Stir in flour and let it cook until a nice roux forms.
Add shrimp and cook for 20 minutes.
Add in mushrooms and the 3 cups of water.
Add the paprika now and dash it with salt, pepper flakes and
black pepper.
Cook over medium heat, stirring occasionally, until sauce
thickens.
JAMBALAYA II
PREP:30 M COOK:1 H 30 M READY IN:2 H
................................................
INGREDIENTS:
1 (2 To 3 Pound) Whole Chicken, cut in to pieces
1 Pound Smoked Sausage, sliced
3 Green Bell Peppers, diced
2 Onions, diced
2 (14.5 Ounce) Cans Peeled and Diced Tomatoes
1 Tablespoon Chili Powder
5 Bay Leaves
1 Cup Uncooked White Rice
DIRECTIONS:
1. Put the sausage and the chicken in a big pot, pour in water
and bring to a boil.
2. Lower the heat and let it cook until the meat is falling off the
bone. Should take about 45 minutes. (This can also be done
the night before.)
3. Remove the sausage and the meat. Save the broth and shred
the chicken.
4. Over medium heat, cook the onion, bell pepper and garlic.
5. Add in the tomatoes, pepper sauce, chili powder, bay leaves
and the worcestershire. Cook for 15 minutes.
6. Put the chicken in, along with the tomato paste and the
sausage over the veggies.
7. Add one cup of the saved liquid along with the rice and cook
it for 20 minutes.
8. Serve it.
LOUISIANA CRAWFISH ETOUFFEE
PREP: 15 M COOK:15 M READYIN:30 M
................................................
INGREDIENTS:
3 Cups Long Grain White Rice, cooked
6 Cups Water
3/4 Cup Butter
1 Clove Garlic, chopped
1 Pound Crawfish Tails
2 Tablespoons Canned Tomato Sauce
1 Cup Water, or as needed
1 1/2 Tablespoons Cajun Seasoning, or to taste
DIRECTIONS:
1. Melt the butter in a large pan over medium heat and sauté
the onions.
2. Add the garlic and cook for 1 minute.
3. Add the flour and stir well before adding the tomato sauce
and more water.
4. Add in the crawfish and simmer again before adding in the
green onions and salt and pepper and the Cajun Seasoning.
5. Cook for another 10 minutes over low heat and serve hot
with rice.
MUSHROOM SOUP WITHOUT CREAM

................................................
INGREDIENTS:
1 Cup Peeled and Sliced Carrots
1 Cup Sliced Onions
1 Cup Sliced Leeks (optional)
1/2 Cup Sliced Celery
1 Teaspoon Fresh Thyme Leaves
2 Pounds Sliced Fresh Brown or White Mushrooms
DIRECTIONS:
1. Melt butter in a pot over medium heat and add in the onions,
carrots, celery and the leeks. Cook for 10 minutes.
2. Add the thyme and the mushrooms- cook again for 5 minutes
before putting in the chicken.
3. Sprinkle on the salt and pepper and cover and let it cook for
half an hour.
4. Use bowls to serve, and season with green onions on top.
JAMBALAYA IV
................................................
INGREDIENTS:
2 Large Onions, chopped
2 (14.5 Ounce) Cans Stewed Tomatoes, drained
2 Boneless Chicken Breast Halves, cooked and shredded
1 Pound Turkey Sausage Links, without casings, cooked and
chopped
1 Tablespoon Hot Sauce
1 1/2 Cups Uncooked Long-Grain Rice
1 Pound Large Shrimp, peeled and deveined
DIRECTIONS:
1. Heat oil in a heavy frying pan over medium heat.

2. Sauté the onion before adding the chicken, tomatoes, and the
sausage.
3. Sprinkle on the hot sauce, garlic powder, pepper and salt.
4. Add the rice in and place in the shrimp.
5. Cover the pan and simmer for 25 minutes.
SOUTHERN HAM AND BROWN BEANS

PREP:10 M COOK: 3 H READYIN: 3 H 10 M
................................................
INGREDIENTS:
1 Pound Dry Pinto Beans
8 Cups Water
1 Large, Meaty Ham Hock
1 Teaspoon Chili Powder
1/4 Teaspoon Ground Black Pepper, or to taste
DIRECTIONS:
1. Put the water and the beans inside a big stock pot.
2. Add the ham, garlic and onion.
3. Sprinkle on the salt and pepper and the chili powder. Boil it
for 5 minutes.
4. Cover and remove from the heat.
5. Allow to cool for an hour.
6. Put the pot back on the heat and boil it again before reducing
the heat to medium-low and finally letting it simmer for 3
hours or so. If you want it thicker then keep simmering for up
to 6 hours or so.
7. Remove ham and shred meat off the bones.
8. Return meat to pot.
9. Season to taste.
CAJUN SEASONING CORN AND CRAB BISQUE

...........................................
INGREDIENTS:
1 Tablespoon minced Garlic
1 Large Celery Stalk, minced
Cajun Seasoning to taste
1 Cup Chicken Broth
1 1/2 Cups Frozen Corn Kernels
1 Bay Leaf
2 Cups Milk
2 Cups Heavy Cream
1 Teaspoon Liquid Shrimp and Crab Boil Seasoning
1 Pound Fresh Lump Crabmeat
1/4 Cup chopped Green Onions
Salt and Black Pepper to taste
Additional chopped Green Onions
DIRECTIONS:
1. Melt the butter in a small pan over medium heat before

adding in the flour. Cook for 7 minutes, whipping regularly.
2. Now put oil in a dutch oven and heat over medium heat.
3. Mix the garlic, onion and the celery and cook it for a minute.
4. Sprinkle on the Cajun Seasoning as per taste and add in the
corn, bay leaf, and the broth now.
5. Cook the mixture before pouring in the milk, crab boil and the
cream.
6. Bring to a boil then lower the heat and allow to simmer for 7
minutes.
7. Now put in the roux, one tablespoon at a time; blending it
thoroughly.
8. Add in the onion and the worcestershire sauce. Let it cook for
8 minutes more and finally dash it with pepper and salt.
TARHEEL CHILI
PREP:15 M COOK: 3 H 20 M READYIN: 3 H 35 M
................................................
INGREDIENTS:
3 Tablespoons Olive Oil
2 Large Onions, diced
1 (28 Ounce) Can Crushed Tomatoes
1 (6 Ounce) Can Mushrooms, drained
1 1/2 Cups Dark Beer
2 (16 Ounce) Cans Chili Beans, drained
1 (15 Ounce) Can Kidney Beans, drained
1 Tablespoon Ground Cumin
2 Teaspoons Ground Coriander
1 Dash Worcestershire Sauce
DIRECTIONS:
1. In a big pan, over medium heat, cook the beef until it turns
brown. Drain the liquid then.
2. In a big pot, over medium heat again, cook the onions, garlic
and the celery with some olive oil.
3. Now put in the tomato sauce, beef, mushrooms, beer,
tomatoes, both beans, worcestershire, chili powder, cumin,
cayenne and the coriander and cook it well for 3 hours.
SPICY ALABAMA ONION BEER CHILI

PREP: 20 M COOK:2 H READY IN: 2 H 20 M
................................................
INGREDIENTS:
2 Pounds Ground Beef Chuck
2 Large White Onions, chopped
2 (14.5 Ounce) Cans Diced Tomatoes with Juice
2 (15 Ounce) Cans Tomato Sauce
1 (12 Fluid Ounce) Can Beer
2 (15 Ounce) Cans Spicy Chili Beans
1/4 Cup Worcestershire Sauce
3 Tablespoons Hot Pepper Sauce (E.G. Tabasco™), or to taste
4 Fresh Jalapeno Peppers, Seeded and chopped
3 Tablespoons Red Pepper Flakes, or to taste (optional)
DIRECTIONS:
1. In a pan and put the ground beef chunk and heat it over
medium heat. Let it brown. Drain out the grease. Shift the
beef to a big soup pot.
2. Now put in the onions, tomato sauce, pieces of tomatoes,
chili beans and the beer. Sprinkle on the worcestershire,
pepper sauce, jalapenos, chili powder, and the red flakes.
3. Cover the pot and let it cook for 2 hours before cooling it and
putting it in the chill for 48 hours.
4. Before eating, warm it.
SOUTHERN STYLE CHICKEN AND DUMPLINGS

................................................
INGREDIENTS:
1 (3 Pound) Whole Chicken
1 Onion, quartered
2 Slices Lemon
3 Cups Water
1 Bay Leaf
3 Tablespoons Shortening
1 Teaspoon Salt
1/4 Cup Water
DIRECTIONS:
1. In a large pot, put in the chicken, lemon, onion, pepper and

salt, bay leaf, thyme and the water. Cook it well for an hour.
2. Shred the chicken; discarding the bone, fat, and the skin.
3. Discard the lemon, bay leaf and the onion.
DUMPLINGS
In a big bowl, mix the flour and the salt.
Add quarter cup of water (or more) to make dough.
Take out the dough over a flat surface and roll it with a pin
until it thickens.
Cut them into one inch strips using a knife or pizza cutter.
Tear off one-inch-long pieces from these strips and place
them over the chicken.
Cook for 10 minutes with the cover off and 10 with the cover
on.
Serve immediately.
DEPRESSION ERA CORN CHOWDER
PREP:15 M COOK: 45 M READYIN: 1 H
................................................
INGREDIENTS:
2 (14.5 Ounce) Cans Chicken Broth
2 (15 Ounce) Cans Whole Kernel Corn
1 Large White Onion, diced
3 Cups Diced Potatoes
2 (12 Fluid Ounce) Cans Evaporated Milk
1/3 Cup Butter
................................................
DIRECTIONS:
1. In a big pot, combine the corn, broth, potatoes and the

onions and bring to a boil.
2. Lower down the heat, cover and simmer for 20 minutes.
3. Pour in the milk and the butter and let the butter melt before
dashing in the salt and pepper.
MAN PLEASIN' JAMBALAYA
PREP: 15 M COOK: 25 M READYIN: 40 M
................................................
INGREDIENTS:
8 Skinless, Boneless Chicken Breast Halves, diced
3 Cups Long Grain White Rice
1 Pound Smoked Sausage, sliced
1 Green Bell Pepper, seeded and chopped
1 Small Onion, finely chopped
4 Carrots, thinly sliced
2 Stalks Celery, thinly sliced
1 (8 Ounce) Can Mushroom pieces, drained
1/4 Teaspoon Cayenne Pepper, or to taste
................................................
DIRECTIONS:
1. Begin by heating the oil in a huge soup pot over medium
heat. Add the onion and let it cook.
2. Now add in the chicken and make sure it does not stick.
3. After this, add the carrots, mushrooms, celery, pepper and
the sausage.
4. Finally add the broth and boil it before putting the rice, salt
and pepper and the cayenne.
5. Cook it for 20 minutes and the rice will be done along with
the broth.
NEW JAMBALAYA
................................................
INGREDIENTS:
2 Tablespoons Margarine or Butter
1/4 Cup chopped Green Pepper
2/3 Cup Long Grain White Rice
1 Teaspoon Dried Basil
1/4 Teaspoon Hot Sauce
1 Bay Leaf
2/3 Cup Diced Cooked Chicken Breast
2/3 Cup Cooked Crumbled Italian Sausage
2/3 Cup Peeled Cooked Shrimp
DIRECTIONS:
1. You can begin by melting the margarine in a huge pan over

medium heat. Put the celery, onion and the green pepper in
and then cook it for 5 minutes.
2. Add the tomatoes pieces, broth and the rice now.
3. Sprinkle on the garlic, pepper, bay leaf, basil and the hot
sauce.
4. Bring to a boil over medium-high heat and then lower it to
medium-low. Put the cover on and simmer for 20 minutes.
5. When the rice is done, put in the chicken, shrimp and the
sausage.
6. Cook for another twenty minutes.
7. Remove bay leaf and serve hot.
JAMBALAYA WITH SHRIMP

................................................
INGREDIENTS:
3 Onions, chopped
1/4 Cup Cooked Ham, cut into strips
2 Cups Peeled and Diced Tomatoes
1 Teaspoon Dried Oregano
2 Cups Uncooked White Rice
3 Cups Hot Chicken Broth
2 Pounds Shrimp, peeled and deveined
DIRECTIONS:
1. In a big pan melt the butter over low heat. Add the flour and
let it smooth out.
2. Now place in the garlic, onions and the ham before cooking it
well.
3. Throw in the tomatoes now and cook for 5 minutes.
4. Add the rice, oregano and the broth; before putting the lid on
the pan and cooking it.
5. Finally add in the shrimp and keep stirring.
6. Cook for 8 minutes and let the shrimp become pink.
AFRICAN PEANUT SOUP

................................................
INGREDIENTS:
2 Large Skinless, Boneless Chicken Breast Halves
1 Onion, chopped
2 Red Bell Peppers, sliced
1 (28 Ounce) Can Crushed Tomatoes
2 Sweet Potatoes, Peeled and cut into bite-size pieces
3 Cups Sliced Carrots
1/2 Teaspoon Curry Powder
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Chili Powder
1/4 Teaspoon Crushed Red Pepper Flakes
1/4 Teaspoon Ground Cinnamon
1 Cup Brown Rice
1 Cup Crunchy Peanut Butter
DIRECTIONS:
1. First of all, heat the oil in a pan over medium heat and brown
the chicken in it, on each side. (It should take about 5
minutes or so.)
2. Put the chicken in a slow cooker.
3. Cook the bell pepper, onion and the garlic in the pan for 5
minutes and shift them to the cooker.
4. Add the tomatoes, sweet potatoes, broth, carrots, powder of
curry, cayenne pepper, chili powder, pepper flakes, cumin,
black pepper and the cinnamon.
5. Cook over high heat for 6 hours (or over low for 10 hours).
6. Add rice and peanut butter 3 hours before end time.
7. Shred the meat and serve warm.
OLD-FASHIONED CHICKEN AND SLICK

DUMPLINGS
................................................
INGREDIENTS:
4 Pounds Boneless, Skinless Chicken Meat
2 Small Carrots, sliced
3 Sweet Potatoes, peeled and cubed
3 Irish Potatoes, cubed
5 Small Onions
5 Cups Water
Salt to taste
1 Bay Leaf
3 Stalks Celery Tops
1 Pinch Cayenne Pepper
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
4 Tablespoons Rendered Chicken Fat
DIRECTIONS:
1. Begin by putting the chicken in a big pot. Now add the
pepper and salt, cayenne, few celery tops , and the bay leaf.
Cover it with water and cook it until it’s done.
2. Remove the bay leaf before adding the vegetables, and cook
it well again.
3. For the dumplings: combine the flour, baking powder, half
teaspoon salt, and the chicken fat. Combine them well with
water and create dough and cut it in three parts and make
boxes.
4. Take one-third of the dumplings and add it to the chicken and
let it cook for 5 minutes.
5. Put one more one-third and cook again for 5 minutes and
finally put the rest and cook again for 5 minutes.
SHRIMP AND CATFISH GUMBO
................................................
INGREDIENTS:
1/4 Cup Cooking Oil
1 Bell Pepper, chopped
4 Cubes Beef Bouillon
6 Cups Hot Water
1 (28 Ounce) Can Diced Tomatoes, undrained
1 (16 Ounce) Package Frozen Sliced Okra
4 Cups Shrimp, peeled and deveined
2 Teaspoons Salt
2 Bay Leaves
1 Teaspoon Dry Crab Boil
2 Pounds Catfish Fillets, cut into 1 inch pieces
DIRECTIONS:
1. In a large skillet, heat oil over medium-heat.
2. Add the onion, pepper, garlic and celery and cook for 10
minutes.
3. Now immerse the bouillon cubes in hot water, add to skillet
once they dissolve.
4. Add tomatoes, shrimp and the okra to the pan.
5. Throw in the pepper, crab, bay leaves and the thyme and boil
it well, with the cover on, for half an hour.
6. Now put the fish inside the pan and boil it again with cover
and let it cook for quarter of an hour.
7. Remove bay leaf before serving.
CRAWFISH ETOUFFEE IV
PREP:1 H COOK: 1 H READY IN: 2 H
................................................
INGREDIENTS:
1/2 Cup Margarine
1 Cup Diced Onion
1/2 Cup Diced Green Bell Pepper
1 Pound Peeled Crawfish
3 (10.75 Ounce) Cans Condensed Cream of Mushroom Soup
1 (10 Ounce) Can Diced Tomatoes with Green Chile Peppers
1 Tablespoon Dried Parsley
Salt to taste
DIRECTIONS:
1. In an eight-quart pot, put some veggie oil and the margarine
and heat it.
2. Sauté the green pepper, garlic and the onions.
3. Now add in the crawfish and let it cook for 5 minutes. Add a
bit of water to keep the dish moist.
4. Pour in the soup and the tomato pieces and boil all of it for
half an hour.
5. Add the parsley and cook again for 10 minutes.
6. Add salt and pepper.
7. Add in extra water if needed.
SC FROGMORE STEW
................................................
INGREDIENTS:
3 Quarts Water
1 Lemon, halved
1 Medium Onion, halved
2 Cloves Garlic, crushed
1 Pinch Coarse Salt
1 (3 Ounce) Package Dry Crab Boil
1 1/2 Pounds Red Potatoes, scrubbed
4 Ears Corn, husk and silk remove
1 1/2 Pounds Unpeeled, Large Fresh Shrimp
1 Pound Smoked Beef Sausage, cut into chunks
1/2 Cup Butter, melted
1 Dash Hot Pepper Sauce (E.G. Tabasco™), or to taste
DIRECTIONS:
1. In a big pot, boil water. Add lemon juice to it and throw the
halves in it too.
2. Add the salt, garlic, crab and the onion and boil it.
3. Lower the heat; then again cook it for 10 minutes.
4. Now add in the potatoes and the sausage and boil again for
20 minutes.
5. Break the corn ears in half and put them in the pot.
6. Cook for another 10 minutes.
7. Remove from the heat and put in the shrimp before covering
it. Be sure to drain off the liquid before eating, or you can
also save it for soup.
8. Finally, put in the butter and the sauce.
9. Eat with seafood or veggies.
SHRIMP JAMBALAYA
PREP:40 M COOK: 9 H 20 M READYIN: 10 H
................................................
INGREDIENTS:
1 Pound Boneless, Skinless Chicken Thighs, cut into 2-
inchpieces
2 Stalks Celery, thinly sliced
1 Medium Green Bell Pepper, cut into 1 inch pieces
1 (28 Ounce) Can Crushed Tomatoes, with liquid
1 Tablespoon White Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Dried Italian Seasoning
1 Bay Leaf
1 Cup Uncooked Orzo Pasta
1 Pound Cooked Shrimp, peeled and deveined
DIRECTIONS:
1. In a slow cooker; combine the chicken, bell pepper, onion,

celery, garlic, tomatoes, salt, sugar, Italian seasoning, bay
leaf and the cayenne pepper.
2. Cook for 8 to 9 hours then take out the bay leaf.
3. Now put in the orzo
4. Finally, thrown in the shrimp and cook again for two minutes.
5. Heat it well.
BLACK-EYED PEA SOUP

................................................
INGREDIENTS:
1 Pound bulk pork sausage
1 Pound ground beef
1 large onion, diced
4 cups water
3 (15 ounce) cans black-eyed peas, drained
1 (28 ounce) can diced tomatoes
1 (10 ounce) can diced tomatoes with green chili peppers
(such as ROTEL®), untrained
1 teaspoon Worcestershire Sauce
3/4 teaspoon garlic salt
1/2 teaspoon salt
1 (4 ounce) can chopped green chilies
4 teaspoons molasses
4 beef bouillon cubes
1/4 teaspoon ground cumin
DIRECTIONS:
1. In a big dutch oven, cook the pork sausage and the beef,
along with onion, for 12 minutes over medium heat.
2. Drain extra fat.
3. Add the water and the peas, tomato pieces, tomatoes with
chilies, the worcestershire, salt (both types), molasses, green
chilies, black pepper, cumin and the bullion. Mix them well
4. Bring to a boil and then lower the heat, cover and cook for 45
minutes.
TURKEY JAMBALAYA
................................................
INGREDIENTS:
1 1/2 Pounds hot turkey sausage
3 stalks celery, chopped
1 onion, diced
1 green bell pepper, diced
3 cloves garlic, pressed
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
2 cups low-sodium chicken broth
1 1/2 cups uncooked long-grain white rice
1 bay leaf
2 teaspoons Cajun Seasoning
DIRECTIONS:
1. Fry or grill the sausage; drain the excess and keep it aside to
cool and then cut them in as many pieces as you want.
2. In a large skillet and mix the onion, celery, bell pepper,
tomatoes, garlic, rice, broth, bay leaf, seasoning and rice.
Combine them and boil over medium-high heat.
3. Lower the heat to medium and then put in the sausage.
4. Put a lid on and cook for 45 minutes.
CRAWFISH ETOUFFEE LIKE MAW-MAW USED

TO MAKE
................................................
INGREDIENTS:
1 Cup Butter
2 Onions, minced
1 Green Bell Pepper, diced
3 Cloves Garlic, diced
16 Ounces Cleaned Crawfish Tails
1 Teaspoon Ground Cumin
1/8 Teaspoon Hot Sauce
DIRECTIONS:
1. In a pot, melt butter over medium heat.

2. Stir in the flour, cook for approximately 10 minutes (stirring
regularly) until roux is the color of peanut butter.
3. Stir occasionally so that lumps don’t form.
4. Add the garlic and sauté the mix for 3 minutes before putting
in the crawfish.
5. Now add water to desired consistency.
6. Finally add the cumin, both the sauces, pepper and salt and
cook over low heat for 10 minutes.
LIMA AND NAVY BEAN AND HAM SOUP

................................................
INGREDIENTS:
3 (3.5 Ounce) Links Italian Sausage, Casings Remove
1 Large Meaty Ham Bone or 4 Smoked Ham Hocks
16 Ounces Dry Lima Beans
1 (16 Ounce) Package Dried Navy Beans
2 (14.5 Ounce) Cans Stewed Tomatoes
1 Onion, chopped
4 Carrots, sliced
3 Bay Leaves
1/4 Cup chopped Fresh Chives
2 Tablespoons chopped Fresh Basil
1 Teaspoon Mustard Powder
1 Teaspoon Ground Cayenne Pepper
1 Teaspoon Salt (optional)
1 Teaspoon Ground Black Pepper
2 Tablespoons Worcestershire Sauce
3 Tablespoons Chicken Bouillon Powder
1 (12 Fluid Ounce) Can or Bottle Beer
DIRECTIONS:
1. In a big pot, brown sausage and drain off the fat.

2. Add the ham hocks or the bone, bean, tomatoes, tomato
paste, celery, onion, carrots, parsley, garlic, chives, bay
leaves, green onion, thyme, basil, cayenne, black pepper,
salt, the worcestershire, and the chicken base or the bullion.
Mix them well.
3. Pour in the beer can and the water, mix it well and then boil
over low heat for 5 hours.
4. The ham by then should come off the bone or the hocks.
5. Chill it so that the fat can come off to the top.
6. When done, skim off the fat, take the extra ham from the
bones and add to the soup.
7. Take out the bay leaf
8. Serve hot.
BLACK-EYED PEAS AND GUMBO

................................................
INGREDIENTS:
2 Tablespoons Vegetable Oil
1 1/2 Cups chopped Okra
1 Cup chopped Onion
3 Cloves Garlic, peeled and minced
4 Cups Water
2 Cups chopped Tomatoes
2 Bay Leaves
1/2 Pound Cooked Ham, cubed
1 (15.5 Ounce) Can Black-Eyed Peas
DIRECTIONS:
1. Begin by heating the veggie oil in a medium-sized saucepan

over lower heat.
2. Put the flour next and mix it and cook it for 7 minutes to
make a roux.
3. Heat two tablespoons of oil in a big pan over medium-high
heat
4. Add the onion, okra, garlic and the celery and cook for ten
minutes.
5. Put the roux with the veggie mix and combine it well before
adding in the water, tomatoes, salt and pepper, thyme,
parsley, cayenne pepper and the bay leaves.
6. Bring to a boil, then lower the heat and simmer for 20
minutes.
7. Add the ham now and simmer for quarter of an hour
8. Finally, add the peas and cook it well.
BROCCOLI CRAWFISH CHEESE SOUP

................................................
INGREDIENTS:
4 Cups Fresh Chopped Broccoli
1/4 Cup Chopped Onion
1/4 Cup Margarine
1 Pound Crawfish
Creole Seasoning to taste
1 (10.75 Ounce) Can Condensed Cream of Chicken Soup
1 (10.75 Ounce) Can Condensed Cream of Celery Soup
2 Cups Milk
4 Tablespoons Cornstarch
1/2 Cup Water
8 Ounces Shredded Cheddar Cheese
DIRECTIONS:
1. In a big pot, over high heat add broth and broccoli.

2. Cook for around 5 minutes and set it aside.
3. In a large skillet, sauté the onions with butter for 5 minutes.
4. Place the garlic, hot pepper sauce, shrimp or the crawfish and
the Creole Seasoning. Sauté again for 5 minutes and then put
in the broth mix.
5. In a new bowl, mix in the cans of soup.
6. Pour in the milk and add cornstarch along with cold water.
Combine them well before adding the whole mix to the actual
broth mix.
7. Cook over medium heat until it becomes thick
8. Then add in the cheese and lower the heat
9. Make sure you don’t boil it again.
SOUTHERN BREAKFAST AND BRUNCH
RECIPES
FLORIDA STRAWBERRY BREAD

PREP:15 M COOK:1 H 15 M READYIN: 1 H 30 M
................................................
INGREDIENTS:
1 Teaspoon Salt
1 Tablespoon Ground Cinnamon
1 Cup White Sugar
4 Eggs
1 1/2 Cups Frozen Strawberries, thawed and drained
1 1/2 Cups chopped Walnuts
DIRECTIONS:
1. Begin by pre-heating the oven to 350 degrees F.

2. Grease two 9 x 5 inch loaf pans.
3. In a big bowl and mix the flour, cinnamon, salt, white sugar
and baking powder.
4. In new bowl, mix the eggs along with oil, and then mix it
with the dry materials.
5. Throw in the walnuts and the strawberries and spoon the
batter over the loaf pan.
6. Bake for an hour in a preheat hot oven.
7. Bread is done when a toothpick inserted in the center comes
out clean.
8. Let it cool for 10 minutes over the pans and then keep it
aside.
BEIGNETS
PREP: 30 M COOK:30 M READYIN:3 H
................................................
INGREDIENTS:
2 1/4 Teaspoons Active Dry Yeast
1 1/2 Cups Warm Water (110 Degrees F)
1/2 Cup White Sugar
1 Teaspoon Salt
2 Eggs
1 Cup Evaporated Milk
1/4 Cup Shortening
1 Quart Vegetable Oil for Frying
1/4 Cup Confectioners' Sugar
DIRECTIONS:
Begin by taking big bowl and immersing the yeast in it

along with warm water.
Now add in the eggs, salt, sugar, evaporated milk and mix
them well. Then add in the flour (four cups) and beat it
again.
Add the shortening and then rest of the flour (should be
three cups).
Put a lid on the whole mix and chill it for a whole day (24
hours)
Then, when done, begin to make balls of the dough about
one-eight thick in size.
Cut them into two half inch squares and fry them at 360 F
in hot oil.
Drain on paper napkins and garnish with sugar
confectioners at the top.
PANHANDLE GRITS
................................................
INGREDIENTS:
1/2 Pound Smoked Sausage, thinly sliced
1 Cup Diced Cooked Ham
1/2 Pound Sliced Bacon, diced
1 Onion, finely chopped
3 Cups chopped Fresh Tomato
4 Cups Water
1 Teaspoon Salt
1 Tablespoon Hot Pepper Sauce (E.G. Tabasco™)
1 Cup Yellow Stone-Ground Grits
1 Cup Shredded Cheddar Cheese
DIRECTIONS:
1. In a big sauce-pan cook sausage, bacon and the ham.

2. Remove from the heat and save 2 tablespoon worth of grease
from the pan.
3. Then, return heat to medium and add in the onion, bell
pepper, garlic and the tomatoes.
4. Cook well and then pour in the water and the salt, the
worcestershire, pepper sauce and bring to a boil.
5. Finally, put in the grits and the lid on the pan, lower the heat
and cook for 10 minutes.
6. Put the meat back in and add cheese after that.
7. Cook until the cheese is melted.
KENTUCKY BACON MILK GRAVY FOR
BISCUITS
................................................
INGREDIENTS:
1/4 Cup Bacon Drippings
1 Teaspoon Ground Black Pepper, or to taste
4 Cups Milk, divided
DIRECTIONS:
1. Start by heating the bacon drippings in a pan over medium

heat. Mix some flour with the drippings until you have a
smooth paste.
2. Lower the heat and cook carefully until the mix is caramel in
color (about 15 minutes).
3. Put black pepper and the salt before adding in the half cup
milk.
4. Add milk half cup at a time and mix it well.
5. Cook the gravy well.
QUICHE (SOUTHERN EGG PIE)
................................................
INGREDIENTS:
1 Tablespoon Butter
1/2 Onion, chopped
1 (12 Ounce) Package Spicy Ground Pork Sausage
4 Eggs
1/2 Cup Ranch-Style Salad Dressing
1/2 Cup Milk
1 (8 Ounce) Package Cheddar Cheese, shredded
1 Dash Hot Pepper Sauce (optional)
1 Pinch White Sugar
1 (9 inch) Un-baked Deep Dish Pie Crust
DIRECTIONS:

2. Ina large skillet, melt butter over medium heat.
3. Slightly Sauté the onions before adding in the sausages and
cooking them until they turn brown.
4. After this, drain the mix, crumble it and put it aside.
5. In a large bowl, mix the eggs, ranch dressing and pour in the
milk.
6. Add in the cheese and sprinkle on the salt and pepper, sauce
and the sugar.
7. Spread the sausage at the bottom of the crust and put the
egg mix over it. Shake it well, so that no air is left.
8. Bake for 20 minutes and then lower the heat to 350 F and
again bake for 50 minutes.
9. Cool it for 10 minutes and then eat it!
MONTE CRISTO SANDWICH - THE REAL ONE

PREP: 10 M COOK:5 M READYIN: 15 M
................................................
INGREDIENTS:
1 quart oil for frying, or as needed
2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1 tablespoon confectioners' sugar for dusting
DIRECTIONS:
1. Begin by heating five inches of edible oil in a deep-fryer at
365 F.
2. Prepare the batter by whipping the egg and water together in
a large bowl.
3. Mix the flour, baking powder, pepper and the salt and add it
to the egg mix and cool it in the fridge.
4. Ready the sandwich by placing1 piece of Swiss cheese
between 1 slice of turkey and 1 slice of ham Swiss cheese in
the center of two pieces of bread.
5. Cut the sandwich to 4 pieces and put toothpicks on top.
6. Deep fry the sandwiches until they brown.
7. Take out the picks and arrange them
8. Make sure to put sugar confectioners on top.
OKLAHOMA CHEESE GRITS

PREP: 15 M COOK:1 H 11 M READYIN:1 H 30 M
................................................
INGREDIENTS:
6 cups water
1 1/2 cups quick-cooking grits, dry
3/4 cup butter
1 Pound processed cheese, cubed
2 teaspoons seasoning salt
1 tablespoon Worcestershire Sauce
1/2 teaspoon hot pepper sauce
2 teaspoons salt
3 eggs, beaten
................................................
DIRECTIONS:
1. Begin by pre-heating the in at 350 F.

2. Grease 9 x 13 inch baking sheet or dish.
3. Then take pan, boil water and put in the grits.
4. Lower the heat and cover and cook for 5 minutes.
5. Combine in the butter now, along with the seasoning salt,
cheese, the Worcestershire, pepper sauce and the normal
salt. Cook for 5 minutes again.
6. Remove from the heat and cool.
7. Fold the eggs in.
8. Put the mix in the baking sheet and bake for an hour.
SAUSAGE GRAVY I
................................................
INGREDIENTS:
1 Pound Ground Pork Sausage
3 Tablespoons Bacon Grease
3 Cups Milk
1/2 Teaspoon Salt
DIRECTIONS:
1. Begin by browning the sausage in a large pan over medium-
high heat.
2. Put the sausages aside and use the dripping in the pan again
and put in the bacon.
3. Lower the heat and mix in the flour, cook until it turns
golden.
4. Pour in the milk and thicken it and put the sausages back in.
5. Sprinkle on the pepper and salt and cook for 15 minutes over
low heat.
LOUISIANA SWEET POTATO PANCAKES

................................................
INGREDIENTS:
3/4 Pound Sweet Potatoes
3 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1/2 Teaspoon Ground Nutmeg
2 Eggs, Beaten
1 1/2 Cups Milk
DIRECTIONS:
Cook sweet potatoes in a medium sized pan of boiling water.
Cook for15 minutes and drain. Cool and peel, if desired.
Mash potatoes.
In a new bowl, combine flour, baking powder, nutmeg and
salt.
Combine mashed potatoes, milk, butter and eggs in another
new bowl.
Add in flour.
Grease a griddle and pre-heat to medium-high heat.
In a tablespoonful of the mix at a time and drop them onto
griddle. Cook until golden brown, flipping once.
SOUTHERN-STYLE CHOCOLATE GRAVY

................................................
INGREDIENTS:
1/4 Cup Cocoa
3/4 Cup White Sugar
2 Cups Milk
1 Tablespoon Butter, softened
2 Teaspoons Vanilla
DIRECTIONS:
1. Mix in the cocoa, sugar and the flour inside a bowl

2. Now pour in the milk over it and combine well.
3. Take the mix to a pan and cook it over medium heat settings
for 10 minutes stirring regularly.
4. Remove from heat; add in the vanilla and butter.
FLORIDA STRAWBERRY MUFFINS
................................................
INGREDIENTS:
1 1/2 Cups chopped Fresh Strawberries
1/2 Cup White Sugar
1/4 Cup White Sugar
1/4 Cup Butter, Softened
2 Eggs
1 Teaspoon Vanilla Extract
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
DIRECTIONS:
1. Begin by taking a large bowl and mixing the half cup sugar
and the strawberries. Keep it aside for an hour and then drain
it and keep both the berries and the liquid individually.
2. Now pre-heat oven to 425 F.
3. Grease twelve-cup muffin tin and line it with paper liners.
4. In medium-sized bowl, cream together the butter and quarter
cup sugar.
5. Mix the eggs and put the vanilla in.
6. Mix the flour now with salt, nutmeg and the baking soda.
7. Put it in the cream mix along with berries’ juice.
8. Now put in the berries too and pour the batter into the cups;
fill 2/3 of the way.
10. Cool on the wire rack
PAIN PERDU II
................................................
INGREDIENTS:
5 Eggs
1/2 Cup White Sugar
1/2 Cup Milk
2 Tablespoons Orange Liqueur
1 Teaspoon Orange Zest
12 Slices White Bread
DIRECTIONS:
1. Take big bowl, mix in the eggs, milk, sugar, zest and the
brandy and combine well.
2. Soak in the bread pieces in the mix for couple of minutes.
3. Heat a griddle or even a pan over medium-heat and cover it
with cooking spray.
4. Put the bread in it for couple of minutes and eat hot!
COUNTRY SAUSAGE GRAVY
................................................
INGREDIENTS:
1 Pound Pork Sausage
1 Green Bell Pepper, finely chopped
1 Teaspoon Crushed Red Pepper Flakes
2 Tablespoons Garlic, minced
4 Tablespoons Unsalted Butter
1 Teaspoon minced Fresh Sage
1 Teaspoon minced Fresh Thyme
2 Cups Milk, Divided
2 Cubes Chicken Bouillon
1/4 Cup minced Fresh Parsley
DIRECTIONS:
1. In a pan and over medium heat cook the onion, green

pepper, pork, red pepper and the garlic until the meat is
crumbles. Drain grease but store it for later use.
2. Mix in the salt, pepper and the butter with the meat and cook
until the butter melts.
3. Flour the mix now and cook for 5 minutes; be careful it can
burn.
4. Now add in the sage and the thyme.
5. Pour in the milk (half cup at a time) and mix it well; when it’s
thick, add more milk.
6. Don’t boil again.
7. Now add in the chicken bouillon and cook for 5 minutes; add
extra milk if you feel like it.
8. Sprinkle on salt and pepper if you need it.
9. Before turning off the heat, put in the parsley and the
remaining milk.
10. Cool it to thicken it.
BEST BUCKWHEAT PANCAKES

................................................
INGREDIENTS:
1 Cup Buttermilk
1 Egg
6 Tablespoons Buckwheat Flour
1 Teaspoon White Sugar
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
DIRECTIONS:
1. Take medium-sized bowl and mix the buttermilk, butter and

the egg.
2. In a new bowl, combine flour, sugar, buckwheat flour, salt and
the soda.
3. Put the dry materials in the egg mix and stir for couple of
minutes.
4. Heat a griddle or a pan over medium heat and put 1
tablespoon of butter, oil or margarine in it.
5. Pour ¼ cup of batter at a time onto hot griddle and cook
until sides firm up and top bubbles.
6. Flip them and cook for 3 minutes.
7. Continue until all batter has been used.
GRANNY'S BANANA BREAD

PREP: 15 M COOK:1 H READYIN:1 H 15 M
................................................
INGREDIENTS:
1 Cup White Sugar
2 Eggs
1/3 Cup Unsweetened Applesauce
4 Ripe Bananas, Mashed
1 Tablespoon Vanilla Extract
1 Cup Raisins (optional)
1 Cup chopped Walnuts (optional)
................................................
DIRECTIONS:
1. Preheat oven to 375 F

2. Grease and flour 9 x 5” inch loaf pan.
3. In a big bowl, mix flour, baking soda, nutmeg, cinnamon and
white sugar.
4. Add the eggs, along with bananas, apple sauce and the
vanilla extract.
5. You can also put in the nuts and raisins if using.
6. Pour the mix in the pan.
7. Bake for an hour. Bread is done when a knife inserted
through the center comes out clean.
MOUNTAIN APPLE COBBLER

PREP: 20 M COOK:45 M READYIN: 1 H 5 M
................................................
INGREDIENTS:
2 (8 Ounce) Cans Refrigerated Crescent Rolls
2 Large Granny Smith Apples - peeled, cored, and cut into 8
Wedges each
1 Cup Butter, melted
1 1/2 Cups White Sugar
1 Tablespoon Ground Cinnamon
1 (12 Fluid Ounce) Can or Bottle Caffeinated Citrus-Flavored
Soda (Such as Mountain Dew®)
DIRECTIONS:
1. Pre-heating the oven 350 F and 350 F

2. Grease a 9 x 13 inch type baking sheet
3. Unroll the crescent dough and individually take out the sheets
into triangles.
4. Roll the apple wedge to the dough and put them in the
baking dish or plate.
5. Take new bowl and mix butter, cinnamon and sugar in it.
6. Add mix on top of the apple pieces.
7. Dash the soda over the roll.
8. Bake for 45 minutes, the apples will be done by that time.
SOUTHERN GRITS CASSEROLE

................................................
INGREDIENTS:
6 Cups Water
2 Cups Uncooked Grits
1/2 Cup Butter, divided
3 Cups Shredded Cheddar Cheese, divided
12 Eggs
1/2 Cup Milk
DIRECTIONS:

2. Grease big baking sheet
3. Boil water in a saucepan, add in the grits and lower the heat
instantly.
4. Put a cover on and let it cook for 5 minutes before mixing in
half the butter and 2 cups cheese.
5. Heat a pan over medium-high heat and cook the sausages
over it. Drain grease and then combine with the grits.
6. Mix the eggs and the milk in a bowl and to the pan.
7. Scramble a bit and then combine it with the grits.
8. Now put the grits mix into the baking sheet and put in rest of
the butter along with the cheese.
9. Sprinkle on the salt and pepper
10. Bake for half an hour in the oven.
SAUSAGE GRAVY
................................................
INGREDIENTS:
3 Cups Milk
DIRECTIONS:
1. Add the sausage in a big pan and cook it over medium-high
heat.
2. Take out the sausage, drain it well and keep it aside.
3. Take the fat out from the pan, but keep 3 tablespoons of it.
4. Put flour to the pan over medium-light heat and make a roux.
5. Let the roux cook for 5 minutes—you can even burn it a bit
(just a bit).
6. Pour in the milk, about two and half cups, and raise the heat
to medium and boil it. Add extra milk if needed.
7. Add the crumbled sausage to the gravy.
SOUTHERN FRIED APPLES

................................................
INGREDIENTS:
1/2 Cup Butter
1/2 Cup White Sugar
2 Tablespoons Ground Cinnamon
4 Granny Smith Apples - peeled, cored, and sliced
DIRECTIONS:
1. Melt the butter in a big skillet pan over medium heat

2. Add the cinnamon and the sugar before putting in the apples
and cooking it for 8 minutes or until soft.
TASTY BUCKWHEAT PANCAKES
................................................
INGREDIENTS:
1/2 Cup Whole Wheat Flour
1/4 Cup Buckwheat Flour
1/4 Cup Quick Cooking Oats
3 Teaspoons Baking Powder
1 Cup Skim Milk
3 Tablespoons Safflower Oil
2 Tablespoons Honey
1 Egg, Lightly Beaten
DIRECTIONS:
1. In a big bowl, mix flour, baking powder and the oats.

2. Add in milk, honey, egg and the oil.
3. Heat the griddle or the pan over medium high and pour the
mix in (about quarter cup) to form pancakes.
4. Brown both sides and eat warm
BANANAS FOSTER BELGIAN WAFFLES
PREP:25 M COOK: 15 MREADYIN:40 M
................................................
INGREDIENTS:
2 Teaspoons White Sugar
1/4 Teaspoon Salt
3 Eggs
1 1/2 Teaspoons Vanilla Extract
1 1/3 Cups Milk
1/3 Cup Melted Butter
2 Teaspoons Baking Powder
1/4 Cup Butter
2/3 Cup Brown Sugar
2 Teaspoons Rum Flavored Extract
2 Teaspoons Vanilla Extract
1/4 Cup Whole Pecans
1/2 Cup Pancake Syrup (I.E. Mrs. Butterworth's®)
3 Bananas, cut into 1/2 inch Slices
1 Cup Heavy Cream
1/4 Teaspoon Vanilla Extract
1 Tablespoon Confectioners' Sugar
................................................
DIRECTIONS:
1. Start by pre-heating the waffle iron.
2. In a bowl, mix and combine flour, soda, sugar, baking powder
and salt.
3. Take another bowl and mix the eggs, one and half teaspoons
of vanilla extract and milk.
4. Add the flour mix and the butter.
5. Mix well and pour into waffle iron (follow manufacturer's
instructions.
6. Melt ¼ cup of butter in a sauce pan over medium heat.
7. Mix the brown sugar, 2 teaspoons of the vanilla extract, the
rum extract and cinnamon.
8. Cook, stirring, for three minutes.
9. Add in the pecans.
10. After one minute pour the syrup and the bananas and
cook for another 4 minutes.
11. Mix cream, ¼ teaspoon of vanilla and confectioners in a
mixer.
12. Top cooked waffles with banana foster sauce and
whipped cream.
13. Serve hot.
CREAMY SOUTHERN SHRIMP AND CHEESE

GRITS
................................................
INGREDIENTS:
3 1/2 Cups Water
1 Cup Quick-Cooking Grits
3 Ounces Farmers Cheese
2 Ounces Goat Cheese
1 Slice American Cheese
2 Teaspoons Vegetable Oil
1 Large Tomato, diced
2 Green Onions, sliced
1 Teaspoon Bacon Drippings, or to taste (optional)
1 Pound Fresh Shrimp - peeled, deveined, and tails remove
1/4 Cup Half-and-Half, or more to taste
1 Tablespoon Dry Sherry
1 Green Onion (Green Tops Only), sliced
................................................
DIRECTIONS:
1. Begin by boiling the water in a big sauce pan before putting

in the grits slowly.
2. Lower the heat to medium-low and let it cook for7 minutes.
3. Add the all three types of the cheese. Now place the grits
aside.
4. Take big skillet or pan and melt the butter with veggie oil
over medium heat.
5. Cook the tomato, two green onions and the garlic in the hot
pan for 7 minutes.
6. Sprinkle on the bacon drippings and cook for another 5
minutes, before adding the pepper and salt.
7. Combine grits and the shrimp and put in the half , cook for 5
minutes and then sprinkle on the sherry.
8. Cook for 3 more minutes and then season to taste.
9. Top the dish with green onions.
BUBBIE'S GRITS CASSEROLE
PREP: 15 M COOK:1 H READYIN: 1 H 15 M
................................................
INGREDIENTS:
8 Slices Bacon
1 Cup Quick-Cooking Hominy Grits
4 Cups Water
1 (8 Ounce) Package Processed Cheese, cubed
2/3 Cup Milk
3 Eggs, beaten
2 Cups Shredded Cheddar Cheese
DIRECTIONS:
1. Pre-heat the oven to 350 F.

2. Fry bacon in a heavy skillet over medium heat. Keep it aside
and save 3 tablespoons worth of the drippings.
3. Boil the water, and add in the grits.
4. Cook over medium heat for 5 minutes.
5. Crumble half of the bacon and put it in; pour in the drippings
too.
6. Add milk, eggs and the cheese too and sprinkle on the salt
and pepper.
7. Pour the whole mix in large baking dish and garnish with
cheddar cheese.
LEMON-GARLIC SHRIMP AND GRITS
PREP: 15 M COOK: 30 M READYIN:45 M
................................................
INGREDIENTS:
4 Cups Water
1 Cup Stone-Ground Grits
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Unsalted Butter
1 Pound Uncooked Medium Shrimp - peeled and deveined,
(tails left intact)
2 Large Cloves Garlic, minced
1 Pinch Cayenne Pepper (optional)
2 Tablespoons Water
1/2 Lemon, juiced
2 Tablespoons Coarsely chopped Fresh Parsley
1/2 Lemon, cut into wedges
DIRECTIONS:
1. Boil four cups of water in a pan and put in the grits, pepper
and the salt. Lower the heat and cook for half an hour.
2. Add one tablespoon of salt free butter to the mix.
3. Salt and pepper to taste.
4. Remove from heat and cover.
5. Salt and pepper the shrimp to taste.
6. In a skillet, melt two tablespoon of salt free butter. Sauté
garlic, shrimp and the cayenne pepper over medium heat for
4 minutes. The shrimp will become pink by then.
7. Pour 2 tablespoon of water over the shrimp and sprinkle on
the lemon liquid and the parsley. Top with pepper and salt, as
per taste.
8. Place the grits into bowls, top with sauce and the shrimp.
9. Eat with wedges of lemon.
SHRIMP AND GRITS ON THE BARBIE

PREP:15 M COOK:30 M READYIN: 45 M
................................................
INGREDIENTS:
8 Slices of Thick-Cut Bacon
1 1/4 Pounds Uncooked Medium Shrimp, peeled and
deveined
3 Large Cloves Garlic, crushed
6 Cups Water
1/4 Cup Unsalted Butter
2 Cups Quick-Cooking Grits
1 1/2 Cups Shredded Sharp Cheddar Cheese
1 Tablespoon Barbeque Sauce, or to taste
DIRECTIONS:
1. Fry bacon in a big skillet over medium heat.

2. Drain the bacon and let it cool.
3. Save the drippings in the pan.
4. On a griddle over medium heat, heat the shrimp until it
becomes pink. It should take about 10 minutes.
5. Put the shrimp, garlic, green onion and the bacon crumble
into the bacon grease in the pan and heat on low.
6. In a big pan, boil water and add the butter and grits; cook for
5 minutes.
7. Lower the heat and put in the bacon drippings mix into the
grits.
8. Add the cheddar now and mix well.
9. Serve with barbeque sauce.
RESTAURANT STYLE SAUSAGE GRAVY AND

BISCUITS
................................................
INGREDIENTS:
1 (16 Ounce) Package Bulk Pork Breakfast Sausage (Such as
Bob Evans®)
1 (26.5 Ounce) Can Condensed Cream of Mushroom Soup
2 Cups Water
1 (16.3 Ounce) Can Refrigerated Biscuit Dough (Such as
Pillsbury Grands!®)
DIRECTIONS:

2. Crumble and brown sausage in a skillet over medium heat.
3. Drain grease and set aside.
4. Combine the soup with the sausage and boil it. Then lower
the heat and cook for 15 minutes. The gravy will become
thick by then.
5. Now separate the dough of the biscuit and put them on
baking sheet 2” apart.
6. Bake the biscuits according to the directions on the can.
7. Halve the biscuit and serve with the gravy.
FRESH SWEET CORN FRITTERS

................................................
INGREDIENTS:
3 Ears Fresh Corn, kernels cut from cob
2 Eggs, separated
1/2 Cup Heavy Whipping Cream
Salt and Freshly Ground Pepper to taste
1 Quart Vegetable Oil for Frying, or as needed
2 Tablespoons Cane Syrup, or as desired (optional)
DIRECTIONS:
1. Combine flour, baking powder and corn kernels.
2. Mix eggs yolks and cream in a bowl before adding in the corn
mix.
3. Sprinkle on the black pepper and the salt.
4. Whip the egg whites in a separate bowl, then fold the whites
into the mix.
5. Now heat veggie oil to 375 Fin a deep pan.
6. Put the fritters over the oil (three tablespoons each) and fry
for 3 minutes.
7. Serve with cane syrup.
GRANDPA'S TOMATO GRAVY

................................................
INGREDIENTS:
8 Slices Bacon, cut into 1/2 inch pieces
2 (28 Ounce) Cans Diced Tomatoes
1 Teaspoon White Sugar, or more to taste
1/2 Teaspoon Ground Black Pepper, or to taste
1 Tablespoon Butter
DIRECTIONS:
1. Put the bacon inside the dutch oven and heat it over medium
for 2 minutes.
2. Now put in the onion and cook again for 5 minutes
3. Now shift the tomatoes and the sauce to a pan.
4. Sprinkle on the black pepper and the sugar.
5. Cook until the sauce thickens.
6. Add butter and stir right before serving.
SAUSAGE BISCUITS AND GRAVY

................................................
INGREDIENTS:
1 (19 Ounce) Can Southern-Style Flaky Refrigerated Biscuits
(Such as Pillsbury Grands®)
1 (16 Ounce) Package Maple-Flavored Breakfast Sausage
3 Tablespoons All-Purpose Flour, or as needed
1 (12 Ounce) Can Evaporated Milk
1 1/2 Cups Milk
1/2 Teaspoon Salt
1 Teaspoon Butter
DIRECTIONS:
1. Begin by pre-heating the oven to350 F.
2. Now arrange the biscuits about one and half inches from
each other over a baking sheet and cook according to
package directions.
3. While they bake, brown and crumble sausage over medium
heat. Drain and set aside.
4. To the drippings, add in the flour and cook until thickened
(about one minute).
5. Lower the heat
6. Pour in the can of evaporated milk, then the milk and mix
well.
7. Cook for 5 minutes before adding in the pepper and salt.
(Add extra flour if you feel the gravy is not thick enough.)
8. Put the biscuits on a plate along with gravy.
DELICIOUS SOUTHERN CORNBREAD

................................................
INGREDIENTS:
1 Cup Self-Rising Cornmeal
3/4 Cup Buttermilk
1 Egg
1 Tablespoon Honey
1 Tablespoon Self-Rising Cornmeal
DIRECTIONS:

2. In an iron skillet, heat the veggie oil over low heat.
3. In a bowl, and combine buttermilk, cornmeal, honey and the
egg.
4. Add the oil and add one tablespoon of corn meal. Mix well.
5. Bake for 22 minutes in the oven.
HOW TO MAKE COUNTRY GRAVY

................................................
INGREDIENTS:
8 Ounces Breakfast Sausage Links (Casings remove and meat
crumbled.)
4 Strips Bacon, sliced Crosswise
1/2 Cup chopped Green Onions (bulbs only)
1/3 Cup Packed All-Purpose Flour
1 Pinch Cayenne Pepper, or to taste
Salt and Freshly Ground Black Pepper to taste
2 1/2 Cups Cold Milk
1 Tablespoon chopped Green Onion
1 Pinch Cayenne Pepper for Garnish
DIRECTIONS:
1. Begin by melting butter in a skillet over medium heat and
cook the bacon and the sausage. Crumble sausage.
2. Add ½ cup of green onion and sauté for 3 minutes.
3. Add the flour 2 spoons at a time, stirring well, and cook for 3
minutes.
4. Pour milk into the meat, one cup each and mix well. The
gravy should thicken within five minutes.
5. Raise the heat and sprinkle on the salt and both pepper
types.
6. Reduce heat now.
7. Cook for ten to fifteen minutes and then garnish with green
onion and cayenne pepper on top.
DAD'S KENTUCKY HOME FRIES

................................................
INGREDIENTS:
2 Tablespoons Bacon Drippings
4 Large Potatoes, peeled and sliced
1/2 Vidalia Onion, chopped
DIRECTIONS:
1. Cook onion and potatoes in bacon grease over medium heat.

2. Cook for 15 minutes and then dash the pepper and salt
3. Eat!
BREAKFAST GRITS
................................................
INGREDIENTS:
3 Cups Water
1/2 Teaspoon Salt
1 Cup Hominy Grits
Freshly Ground Black Pepper
1 Tablespoon Butter
1/2 Cup Shredded Sharp Cheddar Cheese
DIRECTIONS:
1. Boil water and salt in a pan
2. Put the grits in now and whisk for at least a minute.
3. Bring to a boil again.
4. Lower the heat and simmer for 15 minutes.
5. Add in the pepper, cheese and the butter.
6. Combine well and let the cheese melt.
BUTTERMILK BISCUITS III

................................................
INGREDIENTS:
4 Cups Self-Rising Flour
2/3 Cup Shortening
2 Cups Buttermilk
2 Tablespoons Buttermilk (for brushing)
DIRECTIONS:

2. Grease baking sheet.
3. In bowl, mix sugar, flour and baking powder.
4. Put the shortening in before pouring in the two cups of
buttermilk. Mix well.
5. Roll dough to one-inch thick and cut with biscuit cutter (a
clean juice glass can be used also).
6. Brush tops with two tablespoons worth of butter milk and
then bake for 15 minutes.
GLORIA'S SAUSAGE GRAVY WITH BISCUITS

PREP:45 M COOK: 10 M READYIN: 2 H 25 M
................................................
INGREDIENTS:
1 Pound Sage Flavored Ground Breakfast Sausage
2 Tablespoons Finely Chopped Onion
1 Tablespoon All-Purpose Flour
1 Cup Milk
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon Salt
1 Dash Worcestershire Sauce
1 Dash Hot Pepper Sauce
2 Packages Active Dry Yeast
1/4 Cup Warm Water (110 Degrees F)
2 Cups Warm Buttermilk (105 To 115 Degrees F)
1/3 Cup White Sugar
1 Tablespoon Baking Powder
1 Tablespoon Salt
1 Cup Shortening
DIRECTIONS:

2. For the gravy: crumble the sausage over the pan and heat it
over medium-low heat. Add the onions and cook until
translucent. Then drain.
3. Add the flour, stirring well, cook for six minutes and now pour
in the milk, poultry seasoning, nutmeg, the worcestershire,
salt, and pepper sauce.
4. Mix well.
5. For the biscuits: Begin by immersing the yeast in the warm
water for five minutes.
6. Pour in the buttermilk and mix well.
7. In a large bowl, combine sugar, flour, baking soda, baking
powder and the salt. Cut in the shortening with a blender on
pulse setting.
8. Stir the buttermilk and yeast mix in.
9. Turn out over the floured counter top and knead it well.
10. Roll ½ inch thick and cut with biscuit cutter (a clean
juice glass can also be used).
11. Place on greased baking sheet and cover with a clean
kitchen towel.
12. Allow to rise for 1 ½ hours in a warm location.
13. Then bake for 10 minutes and brush the tops with
melted butter.
SOUTHERN MAIN DISH RECIPES

OKLAHOMA BRISKET
PREP30 M COOK4 H READY IN 4 H 30 M
................................................
INGREDIENTS:
1/2 Cup Honey
Seasoned Salt to taste
1 (5 Pound) Beef Brisket
1 Cup Apple Cider
3/4 Cup Ketchup
1/4 Cup Packed Brown Sugar
1/4 Cup Apple Cider Vinegar
1/2 Teaspoon Garlic Powder, or to taste
DIRECTIONS:

2. Now cover the brisket with salt and put in a roasting pan.
3. Drizzle with apple juice and cover with aluminum foil.
4. Roast the brisket for three full hours.
5. Pre-heat grill to low.
6. In a small bowl, mix the soy sauce, honey and dash them
with salt. Mix well.
7. Put brisket on the grill for half an hour; flip frequently and
basting with honey sauce.
8. In a sauce pan over low, mix brown sugar, worcestershire,
ketchup, seasoned salt, garlic and the vinegar to make
barbeque sauce.
9. Simmer for 15 minutes; do not boil it.
10. Let the brisket cool for 10 minutes after the grilling.
11. Cut it and eat with BBQ sauce.
TANYA'S LOUISIANA SOUTHERN FRIED
CHICKEN
PREP:10 M COOK: 20 M READYIN:30 M
................................................
INGREDIENTS:
1 (3 Pound) Whole Chicken, cut into 6 pieces
2 Eggs, beaten
1 (12 Fluid Ounce) Can Evaporated Milk
2 Teaspoons Salt
2 Teaspoons Ground Black Pepper
2 Teaspoons Garlic Powder
2 Teaspoons Onion Powder
1 1/2 Cups Vegetable Oil for Frying
DIRECTIONS:
1. In a bowl and combine the milk and the eggs. Now put in all
of the salt (barring a pinch), garlic powder, pepper, and the
onion powder (again save a bit of each for later use).
2. Season chicken with saved spices.
3. In big pan or skillet, heat oil over medium heat.
4. Put flour mixture inside a plastic bag.
5. One by one dip the meat into the egg mix and put it in the
bag, shaking to coat.
6. Fry the chicken pieces for 5 minutes. Flip and cook again for
15 minutes.
7. Eat!
SOUTHERN FRIED CATFISH
................................................
INGREDIENTS:
1/2 cup buttermilk
1/2 cup water
salt and pepper, to taste
1 Pound catfish fillets, cut in strips
1 1/2 cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay ™
1 quart vegetable oil for deep frying
DIRECTIONS:
1. Take bowl, combine water, pepper and the salt. Pour into a
deep pan.
2. Spread the fish in a single layer at the end of the pan; cover
both sides and marinate.
3. In large plastic bag mix the cornmeal, seafood seasoning and
the flour. Add the fish and shake to coat.
4. In a fryer, heat oil to 375 F.
5. Fry the fillets for three minutes. Fillets should be brown and
crispy.
6. Drain on a paper towel lined tray.
LOUISIANA SHRIMP CREOLE II
PREP20 M COOK25 M READY IN 45 M
................................................
INGREDIENTS:
1/2 Cup finely Diced Onion

2 Tablespoons Cornstarch
1 Teaspoon Chili Powder
1 Dash Hot Pepper Sauce
DIRECTIONS:
1. In a two-quart pan, melt margarine or butter over medium
heat.
2. Add the onion, garlic and green pepper and cook well.
3. Combine the cornstarch now before adding in the tomatoes,
all tomatoes, worcestershire sauce, pepper sauce and chili
powder.
4. Boil well, add the shrimp and cook for five minutes.
BAKE CHICKEN WITH PEACHES
PREP:15 M COOK:30 M READYIN: 45 M
................................................
INGREDIENTS:
8 Skinless, Boneless Chicken Breast Halves

1 Cup Brown Sugar
4 Fresh Peaches - peeled, pitted, and sliced
1/8 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cloves
2 Tablespoons Fresh Lemon Juice
DIRECTIONS:

2. Grease a 9 x 13 inch baking sheet or dish.
3. Spread the chicken in the bottom of the dish and add half
cup sugar over it.
4. Layer the peach slices over the meat and add remaining
sugar, along with cloves, ginger and lemon juice.
5. Bake it well for half an hour
EASY RED BEANS AND RICE
................................................
INGREDIENTS:
2 Cups Cooked White Rice

1 (16 Ounce) Package Turkey Kielbasa, cut diagonally into
1/4 inch slices
1 Onion, chopped
1 Green Bell Pepper, chopped
1 Clove Chopped Garlic
2 (15 Ounce) Cans Canned Kidney Beans, drained
1 (16 Ounce) Can Whole Peeled Tomatoes, chopped
1/2 Teaspoon Dried Oregano
Salt to taste
1/2 Teaspoon Pepper
DIRECTIONS:
1. In a big pan over low heat, cook the sausage for five
minutes.
2. Add the onion, garlic and the green pepper and cook again
for five minutes.
3. Add the beans and the tomatoes with juice.
4. Sprinkle on the salt, pepper and the oregano; cook without
the lid for twenty minutes.
5. Eat with rice!
SIMPLE COUNTRY RIBS

PREP:10 M COOK:1 H READYIN:1 H 10 M
................................................
INGREDIENTS:
2 1/2 Pounds Pork Spareribs

2 (18 Ounce) Bottles Barbeque Sauce
1 Onion, quartered
1 Teaspoon Salt
DIRECTIONS:
1. Begin by putting the spareribs in a big pot.

2. Sprinkle on the BBQ sauce, salt, onion and the pepper.
3. Boil for 40 minutes.
4. Pre-heat grill to high.
5. Oil the grate; remove the ribs from the pot and place on grill.
6. Baste the ribs cooking with the BBQ sauce.
7. Grill the ribs, basting and flip it regularly for 20 minutes.
BEER AND BROWN SUGAR STEAK MARINADE

PREP:30 M COOK: 15 M READYIN:1 H 10 M
................................................
INGREDIENTS:
2 (16 ounce) beef sirloin steaks

1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
DIRECTIONS:
1. Begin by pre-heating the grill to high.

2. Tenderize meat with meat hammer or fine pronged fork.
3. In a small bowl, combine the teriyaki sauce, beer and brown
sugar.
4. Pour sauce over the streak and allow to marinate for 5
minutes.
5. Sprinkle on half of the seasoned salt, garlic powder and the
pepper, and again leave it aside for ten minutes.
6. Flip the stake and put in rest of the things motioned above.
Marinate for ten minutes.
7. Oil the grate and grill the meat for 7 minutes, each side.
8. In a small pan, bring the leftover marinade to a boil and allow
to simmer.
9. At the end, baste the steak with marinade to bring out more
flavors.
AUTHENTIC LOUISIANA RED BEANS AND RICE

PREP:25 M COOK:3 H 5 M READY IN: 11 H 30 M
................................................
INGREDIENTS:
1 Pound Dry Kidney Beans
1/4 Cup Olive Oil
2 Tablespoons minced Garlic
6 Cups Water
2 Bay Leaves
1/4 Teaspoon Dried Sage
1 Teaspoon Cajun Seasoning
1 Pound Andouille Sausage, sliced
4 Cups Water
2 Cups Long Grain White Rice
DIRECTIONS:
1. Clean and wash the beans. Immerse them in water overnight.

2. In a large pot, heat olive oil over medium heat and sauté the
onion, celery, bell pepper and the garlic.
3. Add beans (drained) and six cups of fresh water.
4. Sprinkle on the thyme, sage, bay leaves, Cajun Seasoning
and the parsley.
5. Bring to a boil then lower to medium-low and simmer for 2 ½
hours.
6. Add the sausage now and cook for half an hour.
7. In the meantime, make the rice by following package
instructions.
8. Eat the beans with rice!
TANGY HONEY GLAZED HAM
PREP:15 M COOK: 2 H 45 M READYIN:3 H
................................................
INGREDIENTS:
1 (10 Pound) Fully-Cooked, Bone-in Ham

1 1/4 Cups Packed Dark Brown Sugar
1/3 Cup Pineapple Juice
1/3 Cup Honey
1/3 Large Orange, juiced and zested
2 Tablespoons Dijon Mustard
1/4 Teaspoon Ground Cloves
DIRECTIONS:
1. Start by pre-heating the oven to 325 F.

2. Put the ham in a large baking or roasting pan.
3. In a smaller pan, mix the pineapple juice, brown sugar,
honey, orange juice, orange zest, ground cloves and Dijon
mustard. Mix well and bring to a boil. Lower the heat and
cook for ten minutes.
4. Bake the ham for two hours and, when done, brush it with
glaze.
5. Bake for 45 minutes again; brushing the ham with glaze
every 10 minutes or so.
KEY WEST CHICKEN
................................................
INGREDIENTS:

1 Tablespoon Honey
1 Teaspoon Lime Juice
1 Teaspoon chopped Garlic
DIRECTIONS:
In a deep bowl, mix honey, soy sauce, veggie oil, garlic and
lime juice.
Pour marinade into a large zipper bag. Add chicken and
rotate to coat well.
Refrigerate marinating chicken in the refrigerator for at least
30 minutes.
Oil grill grate and pre-heat grill to medium high heat.
Grill chicken for 8 minutes on each side, discarding marinade.
AMAZING WHISKY GRILLED BABY BACK RIBS
PREP:20 M COOK:2 H 40 M READYIN:3 H
................................................
INGREDIENTS:
2 (2 Pound) Slabs Baby Back Pork Ribs

Coarsely Ground Black Pepper
1 Tablespoon Ground Red Chile Pepper
2 1/4 Tablespoons Vegetable Oil
1/2 Cup minced Onion
1 1/2 Cups Water
1/2 Cup Tomato Paste
1/2 Cup White Vinegar
1/2 Cup Brown Sugar
2 1/2 Tablespoons Honey
2 Teaspoons Salt
1/4 Teaspoon Coarsely Ground Black Pepper
1 1/4 Teaspoons Liquid Smoke Flavoring
2 Teaspoons Whiskey
1 Tablespoon Dark Molasses
1/2 Tablespoon Ground Red Chile Pepper
DIRECTIONS:

2. Cut the ribs racks into 2 pieces so that you have 4.
3. Sprinkle with salt and extra pepper.
4. Also add in the chili pepper and cover it with foil and bake it
for 2 and half hours.
5. In the meantime, in a pan and heat oil over medium heat and
sauté the onions in it for 5 minutes.
6. Pour water along with tomato paste, brown sugar, vinegar,
worcestershire and honey; stir well.
7. Now cover it with two tsp. of salt, quarter tsp. of black peer,
whiskey, liquid smoke, garlic powder, onion powder, paprika,
dark molasses and half tsp. of chili powder.
8. Boil everything and lower the heat.
9. Simmer for 75 minutes without the lid and then remove from
the heat.
10. Remove ribs from oven and allow to cool for 10 minutes.
11. Pre-heat grill to high.
12. Cook ribs on the grill for 4 minutes each side, basting
ribs with sauce.
CRAWFISH PIE
PREP:20 M COOK:45 M READYIN:1 H 25 M
................................................
INGREDIENTS:
1 (9 inch) Prepared Deep-Dish Pie Crust

1/4 Cup Butter
1 Cup chopped Onion
1/8 Teaspoon White Pepper
1 Cup Diced Tomatoes
12 Ounces Peeled Crawfish Tails
1 Cup Water
DIRECTIONS:
1. In a large skillet, melt butter over medium heat and sauté the
green pepper, onion, salt, celery, cayenne and white pepper
for 5 minutes.
2. Add the fish and the tomatoes and lower the heat to
medium-low. Cook for 3 minutes.
3. Mix the water and flour in a new bowl, whisk until smooth
and pour it in the skillet.
4. Cook for 5 minutes and remove skillet from the heat. Allow to
cool it for 20 minutes.
5. In the meantime, preheat the oven to 400 F.
6. Pour filling into pie crust and bake for 40 minutes (it will be
hot and bulging by then)
7. Cool it for ten minutes and eat!
CINDY'S JAMBALAYA
PREP:20 M COOK: 45 M READYIN:1 H 10 M
................................................
INGREDIENTS:
1 tablespoon olive oil

1/2 Pound smoked sausage (such as Conecuh©), cut into
1/4-inch thick slices
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
salt to taste
1/2 teaspoon Cajun Seasoning, or to taste
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon minced garlic
2 cups chicken broth
3 bay leaves
1/4 teaspoon dried thyme leaves
1 Pound peeled and deveined medium shrimp (30-40 per
Pound)
DIRECTIONS:
1. Start by heating olive oil in a dutch styled oven or even a big

pot over medium heat.
2. Add the sausage and cook for two minutes.
3. Add the bell pepper, onion and the celery and sprinkle on the
Cajun Seasoning and the salt.
4. Cook for 8 minutes
5. Add in the rice, before adding the tomatoes and its juice
along with the garlic, broth, as well as thyme and bay leaves.
6. Cook it over medium-high heat and then lower it to medium-
low heat.
7. Cover and cook for 20 minutes.
8. Now you are ready to put in the shrimp; remember to cook
for ten minutes uncover after putting it in. It should become
pink.
9. Remove from the heat and let it cool for 5 minutes; remove
the bay leaves before eating.
BARLOW'S BLACKENED CATFISH

................................................
INGREDIENTS:

2 Teaspoons Lemon Pepper
2 Teaspoons Salt
2 Teaspoons Pepper
1 Pound Catfish Fillets
1 Cup Italian-Style Salad Dressing
DIRECTIONS:

2. Grease the baking sheet or dish.
3. In bowl, combine all black pepper, lemon pepper, cayenne
pepper, garlic powder and salt.
4. Coat the catfish with butter and then cover it with the pepper
mix.
5. In a large skillet, fry fillets over medium-high heat.
6. Drain on a baking sheet lined with paper towels. Sprinkle with
Italian dressing. Remove paper towels.
7. Bake them for 35 minutes so that they are tender.
SOUTHERN-STYLE NECK BONES

PREP:15 M COOK:2 H 45 M READYIN:3 H
................................................
INGREDIENTS:
2 Onions, roughly chopped

5 Cloves Garlic, roughly chopped
1 Tablespoon Distilled White Vinegar
1/4 Cup Water
4 Pounds Pork Neck Bones
DIRECTIONS:

2. Ina medium pan, heat water and vinegar.
3. Add garlic and onion and bring to a boil.
4. Lower heat and cover. Simmer for 10 minutes.
5. Layer neck bones in baking pan, add sauce and cover pan
with aluminum foil.
6. Bake for two hours, basting it every half an hour.
7. Remove foil and let it cook for another 45 minutes until the
bones are golden.
LEMON PEPPER CATFISH
................................................
INGREDIENTS:

1/2 Cup Cornmeal
1 Tablespoon Lemon Pepper
4 Eggs
6 (6 Ounce) Catfish Fillets
1/4 Cup Margarine
DIRECTIONS:
1. Mix cornmeal, lemon pepper and the flour.

2. In a new bowl, beat eggs.
3. In a large pan, melt margarine over medium-high heat.
4. One by one, dip the fillets with eggs and then coat it with
flour and drop them in the margarine.
5. Brown the both sides and drain them on paper napkins.
SOUTHERN FRIED CHICKEN LIVERS

................................................
INGREDIENTS:
1 Pound Chicken Livers

1 Egg
1/2 Cup Milk
1 Tablespoon Garlic Powder
DIRECTIONS:
1. Put the livers in a colander. Clean well and drain.

2. Mix the egg and the milk in a bowl; mix well.
3. Place the flour, salt, pepper and the garlic powder in a large
zipper bag. Combine by shaking.
4. Pre-heat fryer to 375 F.
5. Place the livers over the milk mixture and coat it well.
6. After that put the liver in the flour bag and coat again.
7. One by one, place the livers in the oil and cover (so oil
doesn’t splatter).
8. It can take about 6 minutes to deep fry. But let it fry until it’s
golden.
GROUND BEEF AND CABBAGE

PREP15 M COOK45 M READY IN 1 H
................................................
INGREDIENTS:
1 Large Head Cabbage, finely chopped

1 (14.5 Ounce) Can Diced Tomatoes with Juice
1 Onion, halved and thinly sliced
1 Tablespoon Italian Seasoning
1 Pound Lean Ground Beef
DIRECTIONS:
1. Mix the tomatoes and its juice, the cabbage, salt, black
pepper and the Italian seasoning in a big pot over low heat.
2. Cook the cabbage mix and crumble the beef inside the pot.
3. Put a lid on and cook it until the cabbage is tender. It should
take 45 minutes or so.
JAMBALASTA
................................................
INGREDIENTS:
3 (8 Ounce) Packages Linguine Pasta

1 Onion, chopped
2 Skinless, Boneless Chicken Breasts, cut into strips
1 Pound Shrimp, peeled and deveined
1 Tablespoon Sugar
1 Tablespoon Cajun Seasoning
1 Tablespoon Paprika
1 Teaspoon Salt
1 Tablespoon Louisiana-Style Hot Sauce
1 Pound Kielbasa, cut into 1/4-inch slices
1 (28 Ounce) Can Diced Tomatoes, untrained
1 Tablespoon Cornstarch
2 Tablespoons Cold Water
DIRECTIONS:
1. Cook pasta according to package directions.

2. Heat the oil in a big pan or skillet over high heat and sauté
the onions in it for 5 minutes.
3. Add in the shrimp, chicken, sugar, paprika, Cajun Seasoning,
oregano, garlic powder, hot sauce and the salt and cook well
for 10 minutes.
4. Add the kielbasa and the tomato pieces.
5. Add the cornstarch in a pan; lower the heat and cook for ten
minutes.
6. Serve over the linguine.
WHISKEY CHICKEN
................................................
INGREDIENTS:
2 Skinless, Boneless Chicken Breast Halves - cut into 1/2 inch

pieces
1 Cup Pineapple Juice
3 Tablespoons Bourbon Whiskey
1 Tablespoon Brown Sugar
DIRECTIONS:
1. Start by cooking the chicken in a big pan over medium-heat

until it’s done.
2. Take little bowl and mix the soy sauce, pineapple juice, garlic
powder, sugar and the whiskey together.
3. Mix well and put it over the meat.
4. Cook for quarter of an hour; by then the sauce will become
thick.
ONION DIJON CRUSTED CATFISH

................................................
INGREDIENTS:

1/4 Cup Honey Dijon Mustard
4 (6 Ounce) Fillets Catfish Fillets
Garlic Salt and Pepper to taste
Dried Parsley Flakes
DIRECTIONS:
1. start by pre-heating the oven to350 F.

2. In a small bowl, combine the mustard and the onion.
3. Cover the catfish fillets with pepper and garlic salt and put it
on the baking sheet before covering it with onion and honey.
4. Sprinkle on the parsley and bake for twenty minutes and then
put it in the broiler and broil for 5 minutes.
SOUTHERN YANK PULLED PORK BBQ

................................................
INGREDIENTS:
1 Cup Bottled Barbecue Sauce

3/4 Cup Ketchup
1 1/2 Cups Chopped Onion
1 Cup Chopped Celery
1 Cup Water
3 Cloves Garlic, chopped
1/4 Cup Honey
1/4 Cup Light Brown Sugar
1 1/2 Teaspoons Chili Powder
1 Tablespoon Hot Pepper Sauce (Such as Tabasco®), or to
taste
1 (3 Pound) Pork Shoulder Roast
DIRECTIONS:
1. Combine the BBQ sauce, onion, ketchup, water, celery, honey,

garlic, the worcestershire, brown sugar, hot pepper sauce,
chili powder, black pepper and the salt.
2. Put them in a slow cooker and then add in the pork.
3. Pour sauce over the meat and cook for 8 hours.
4. Eat with sauce!
STUFFED BELL PEPPERS

PREP25 M COOK1 H 30 M READY IN 1 H 55 M
................................................
INGREDIENTS:

1 Small Onion, finely chopped
1 Stalk Celery, chopped
1 Small Green Bell Pepper, chopped
1 Tablespoon Chopped Fresh Parsley
1 Teaspoon Creole Seasoning
1 Teaspoon Filé powder
3/4 Pound Cooked Ham, finely chopped
1 Pound Baby Shrimp
1 (16 Ounce) Package Unseasoned Dry Bread Stuffing Mix
6 Large Green Bell Peppers, halved and Seeded
1 Cup Plain Bread Crumbs
DIRECTIONS:

2. Then heat the oil in a big pot over low heat and then sauté
the celery, onion and the green pepper for 5 minutes.
3. Add the garlic and cook for couple of minutes.
4. Sprinkle on the parsley, Filé powder, Creole, pepper and salt.
5. Increase heat and add in the beef; cook until the meat is
brown totally.
6. Now add in the ham and again cook for 5 minutes.
7. Then put in the shrimp and cook for couple of minutes.
8. Take off from the heat and put in the mix.
9. Half each bell pepper and dash it with breadcrumbs; the
other half should be in the baking sheet
10. Bake for an hour.
TROUT AMANDINE
................................................
INGREDIENTS:
2 Whole (10 Ounce) Trout, Pan-Dressed
1/2 Cup Blanched Slivered Almonds
2 Tablespoons Lemon Juice
1 Tablespoon chopped Fresh Parsley, for garnish
8 Slices Lemon, for garnish
DIRECTIONS:
1. Clean and drain the trout. Season both the inside and outside
with pepper and salt.
2. Dredge the trout with flour.
3. Heat two tablespoon of butter in a large pan until it melts.
Add the trout and brown both sides.
4. Reduce the heat and cook for five minutes each side.
5. Remove the trout but keep it warm.
6. Drain the pan and add two tablespoons of butter; heat it until
it browns a bit.
7. Add the almonds and toast lightly.
8. Finally, put sauce and the almonds over the fish and dash it
with lemon liquid and parsley and eat with lemon slices.
EASY GRILLED TRI TIP

PREP15 M COOK15 M READY IN 4 H 30 M
................................................
INGREDIENTS:
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 Pounds beef tri tip, cut into 1/2 inch slices
DIRECTIONS:
1. In a big bowl, mix the soy sauce, water, olive oil, pepper and
the garlic.
2. Put the beef in the marinade, cover it and marinate in the
refrigerator for four hours.
3. Heat the grill over high and oil grate.
4. Dispose of marinade.
5. Grill the slices of beef for 5 minutes each side.
CHICKEN FRIED STEAK III

................................................
INGREDIENTS:
2 1/2 Cups All-Purpose Flour, divided

2 Tablespoons Salt
1 Teaspoon Cayenne Pepper
3 Eggs, Lightly Beaten
3 Pounds Beef Chuck Steaks, well-trimmed
1 Cup Oil for Frying
2 1/2 Cups Milk
1 Teaspoon Garlic Salt
3/4 Teaspoon Celery Salt
2 Tablespoons Chili Powder
1 Cube Beef Bouillon
DIRECTIONS:
1. In a deep bowl; mix two cups of flour, cayenne pepper and

the salt in it.
2. In a new bowl, mix eggs and the rest of the flour.
3. Pound the streak with meat mallet until ¼” thick.
4. Dredge it first in flour mix, then in the egg mix and again
with the flour mix.
5. Heat in the oil in a large pan over medium-high heat and fry
the steaks until they are golden brown.
6. Remove from oil and drain on a plate lined with paper towels.
7. Mix all oil (apart from 1 tablespoon) and the rest of the flour
in a large pan.
8. Heat over medium heat and brown the flour.
9. Remove from the heat and pour in the milk, celery salt, garlic
salt, beef bouillon and the chili powder.
10. Turn on the heat again and cook well until a thick gravy
forms.
SHRIMP PO' BOYS

................................................
INGREDIENTS:
Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole Seasoning
2 Pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
Remoulade sauce:
1/2 cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1/2 teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime
DIRECTIONS:
1. Begin by mixing the garlic and the butter and spreading it

over the rolls. Toast them in the oven until they brown.
2. In a sauce pan, heat oil to 360 F.
3. Combine the creole seasoning and the flour.
4. Dip the shrimp in the flour and then the egg; roll it with the
panko.
5. Fry the shrimp one by one and pour remoulade sauce over it.
6. Garnish with lettuce.
7. For the remoulade sauce: combine mayonnaise, pickle relish,
horseradish, cayenne pepper, minced garlic and the ponzu in
a big bowl.
LOUISIANA SHRIMP CASSEROLE
................................................
INGREDIENTS:
1 1/2 Cups Uncooked Instant Rice

1 1/2 Cups Water
1 Teaspoon Vegetable Oil
1 Pound Small Shrimp, peeled and deveined
1 (4 Ounce) Can Sliced Mushrooms, drained
1 (10.75 Ounce) Can Condensed Cream of Shrimp Soup
1 (8 Ounce) Container Sour Cream
3/4 Cup Shredded Cheddar Cheese
DIRECTIONS:
1. Begin by pre-heating the broiler and greasing an 8 x 8baking

sheet or dish.
2. Put the water and the rice in a pot and boil it well before
lowering the heat and covering it. Cook for ten minutes.
3. Place cooked rice in baking pan.
4. In pan or skillet, heat oil over medium heat. Fry shrimp for
three minutes and set aside.
5. Melt the butter in a pan and sauté the mushrooms.
6. Mix the soup and the sour cream.
7. Cook until it’s done but do not boil it.
8. Add the shrimp to the pan and cook again.
9. Pour over the rice on the baking sheet and top it with cheese.
10. Broil for five minutes until its bubbly.
ACCIDENTAL FISH
................................................
INGREDIENTS:
2 (4 Ounce) Fillets Mahi Mahi

2 Teaspoons Olive Oil
1/2 Cup Salted Butter
1 Tablespoon Lemon Juice
2 Drops Louisiana-Style Hot Sauce, or to taste
1 Roma Tomato, Seeded and chopped (optional)
1 Green Onion, chopped
................................................
DIRECTIONS:

2. Brush the mahi fillets with olive oil and put it in a baking dish.
3. Bake in the oven for 20 minutes, the fish will be tender.
4. While it is baking, melt butter in a pan over medium heat.
5. Add the lemon juice, garlic and the hot sauce.
6. Cook for one minute. Add in the green onion and the tomato
and cook well.
7. Spoon it over the fish and eat.
BARBEQUED PORK RIBS
PREP20 M COOK1 H 20 M READY IN3 H 40 M
................................................
INGREDIENTS:
5 Pounds Pork Spareribs, cut into serving size pieces

1/2 Cup Butter
1/2 Cup Distilled White Vinegar
1 Cup Water
1 Cup Ketchup
1 Cup Hickory Smoke Flavored Barbeque Sauce
1 Lemon, juiced
DIRECTIONS:
1. Place in the ribs in a big pan or skillet; cover with salted

water and bring to a boil.
2. Lower the heat and let it simmer for an hour; the meat
should be soft by then.
3. Remove from heat and drain the meat.
4. Put the boiled ribs in the pan and pour sauce over them.
5. Cover and chill it for couple of hours.
6. Melt the butter in a pan over medium heat; sauté the garlic
and onion and set it aside.
7. In a blender, mix one cup of water, ketchup, vinegar, BBQ
sauce, and lemon juice.
8. Add the butter mix and puree for one minute.
9. Return to pan, sprinkle on salt and pepper and bring to a boil.
10. Remove from heat.
11. Preheat the grill to medium-high heat and brush it with
oil.
12. Grill the ribs for twenty minutes. Baste with sauce flip it
frequently.
SPICY SHRIMP CREOLE

................................................
INGREDIENTS:

2 Cups Julienne Celery
2 Onions, chopped
4 Cloves Crushed Garlic
1 Teaspoon Salt
2 (14.5 Ounce) Cans Crushed Tomatoes
1 Bay Leaf, crushed
1 Tablespoon Hot Pepper Sauce
2 Pounds Medium Shrimp - peeled and deveined
DIRECTIONS:
1. Begin by heating the oil in a dutch oven over medium heat.

2. Sauté the onions, garlic and the celery; the celery should
become soft.
3. Combine sugar, salt, flour, cayenne pepper and pepper in the
dutch oven.
4. Add crushed tomatoes and the tomato sauce, hot sauce and
two bay leaves.
5. Bring to a boil.
6. Let the mix cook for half an hour
7. Just 15 minutes before eating, put in the shrimp into the pot
and mix it well.
8. Remove bay leaves and eat when the shrimp is pink
CREOLE CHICKEN I
................................................
INGREDIENTS:
8 Chicken Thighs
1/4 Pound Cooked Ham, cut into one inch cubes
1 (16 Ounce) Can Diced Tomatoes
1 Teaspoon Salt
2 Dashes Hot Pepper Sauce
2 Cups Water
1 Cup Uncooked Long Grain White Rice
1/2 Pound Polish Sausage, sliced diagonally
DIRECTIONS:
1. In a slow cooker, put in the ham, chicken, tomatoes, tomato

paste, green onions, bell pepper, pepper sauce and salt.
Cover it and cook for 5 hours over low.
2. Mix water and rice over a medium-sized pan and boil and
then cook it for 20 minutes over low heat.
3. Combine the rice along with the sausage in a slow cooker and
cover and cook over high for 20 minutes.
HEAVENLY HOT DOG SAUCE

PREP:10 M COOK:1 H 30 M READYIN:1 H 40 M
................................................
INGREDIENTS:
2 1/2 Pounds Lean Ground Beef

1 Cup Water
1/2 Cup Tomato Sauce
1/3 Cup Ketchup
1/2 Tablespoon Salt
1/2 Tablespoon Pepper
1 Tablespoon Chili Powder
Crushed Red Pepper Flakes to taste
DIRECTIONS:
1. Crumble the ground beef in a dutch oven over medium heat.

Pour in the water and mash the beef with a potato masher.
2. Add the tomato sauce, salt, ketchup, sugar, pepper and the
chili powder; boil well.
3. Lower the heat let it simmer for 1 ½ hour until the sauce is
nearly heavy.
REAL N'AWLINS MUFFULETTA

PREP40 M READY IN 1 D 40 M
................................................
INGREDIENTS:
1 Cup Pimento-Stuffed Green Olives, crushed

1/2 Cup drained Kalamata Olives, crushed
1/4 Cup Roughly chopped Pickled Cauliflower Florets
2 Tablespoons drained Capers
1 Tablespoon chopped Celery
1 Tablespoon chopped Carrot
1/2 Cup Pepperoncini, drained
1/4 Cup Marinated Cocktail Onions
1/2 Teaspoon Celery Seed
1 Teaspoon Dried Basil
1/2 Cup Olive Oil
1/4 Cup Canola Oil
2 (1 Pound) Loaves Italian Bread
8 Ounces Thinly Sliced Genoa Salami
8 Ounces Thinly Sliced Cooked Ham
8 Ounces Sliced Mortadella
8 Ounces Sliced Mozzarella Cheese
8 Ounces Sliced Provolone Cheese
DIRECTIONS:
1. For the olive salad:

2. In a bowl, mix Kalamata olives, green olives, cauliflower,
garlic, celery, capers, pepperoncini, celery seed, cocktail
onions, basil, oregano, vinegar, black pepper, canola oil and
olive oil.
3. Mix well and cover tightly. (Pour in extra oil if needed to
cover.)
4. Refrigerate overnight.
5. Slice bread loaves in half horizontally and scoop the bread
out of the center.
6. Stuff trenches in bread with olive salad.
7. Cover the bottom part of the loaves with half of the salami,
mortadella, ham, provolone and mozzarella.
8. Sandwich can be serve or wrapped and chilled to allow the
flavors to blend.
A SOUTHERN FRIED CHICKEN
................................................
INGREDIENTS:

1 Tablespoon Seasoned Salt
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
1 Tablespoon Coarse Ground Black Pepper
2 Eggs
4 Cups Buttermilk
1 Cup Barbeque Sauce
1 Tablespoon Steak Sauce
1 (3 Pound) Whole Chicken, cut into pieces
2 Cups Oil for Frying
................................................
DIRECTIONS:
1. In a deep dish, combine salt, garlic, onion powder and the

pepper.
2. In a new, clean bowl, mix the eggs, the buttermilk, the
Worcestershire sauce, steak sauce and the BBQ sauces.
3. Dredge the meat through the milk mix and then through the
flour.
4. Heat oil in a heavy skillet to 375 F.
5. Fry the meat for ten minutes; by then it should be golden.
MAPLE GLAZED RIBS

................................................
INGREDIENTS:
3 Pounds Baby Back Pork Ribs

3/4 Cup Maple Syrup
2 Tablespoons Packed Brown Sugar
2 Tablespoons Ketchup
1 Tablespoon Cider Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Mustard Powder
DIRECTIONS:
1. Put the ribs in a big pot and pour water in it. Cover it and
simmer for an hour or until the meat is soft.
2. Drain the water and move the meat to a plate.
3. In a small pan, combine the maple syrup, ketchup, brown
sugar, vinegar, salt, the worcestershire sauce and the
mustard.
4. Boil it for 5 minutes.
5. Cool and then pour all of it over the ribs; marinade it in the
refrigerator for couple of hours.
6. Drain the marinade in to a small pan and bring to a boil.
Lower heat and simmer.
7. Pre-heat grill to medium heat.
8. Oil the grate and cook for 20 minutes, basting the meat with
marinade until it’s done.
QUICK LEMON DIJON CHICKEN

................................................
INGREDIENTS:
2 Skinless, Boneless Chicken Breast Halves - cut into 2 inch

pieces
1/4 Lime, juiced
1/2 Lemon, juiced
4 Tablespoons Dijon Mustard
Freshly Ground Black Pepper
Creole-Style Seasoning to taste
DIRECTIONS:
1. Put the chicken in a skillet over medium-heat.

2. Add the juices of lime and lemon and also the Dijon, creole
and the pepper.
3. Cook for 15 minutes, chicken will be soft by then.
AUTHENTIC, NO SHORTCUTS, LOUISIANA RED
BEANS AND RICE
................................................
INGREDIENTS:
1 Pound Dried Red Beans, (soak overnight)

10 Cups Water
1 Pound Andouille Sausage, sliced into rounds
1 Large Sweet Onion, chopped
1 Jalapeno Pepper, Seeded and chopped (optional)
8 Cloves Garlic, chopped
1 Teaspoon Creole Seasoning, or to taste
6 Fresh Basil Leaves, chopped
1 Ham Hock
4 Cups Cooked Rice
................................................
DIRECTIONS:
1. Put the beans with water inside a slow cooker set to low.
2. Brown the sausage and take it out from the pan and shift it
to the cooker.
3. Save the drippings and put all pepper, onion and the garlic
over the drippings and cook for 5 minutes.
4. Shift everything from the pan to the cooker.
5. Sprinkle on the mix with creole.
6. Add the basil and the ham hock.
7. Cover and cook for at least 8 hours
8. If the beans are too wet, remove the lid and set the cooker
to high until it’s creamy.
SOUTHERN GRILLED BARBECUED RIBS

................................................
INGREDIENTS:
4 Pounds Baby Back Pork Ribs

2/3 Cup Water
1 Cup Ketchup
1 Cup Water
1/2 Cup Cider Vinegar
1/4 Cup Prepared Mustard
1/8 Teaspoon Salt
DIRECTIONS:
1. Begin by pre-heating the oven to 350 F. Now put the ribs in
two 10x15 roasting type pans.
2. Put water and wine vinegar in the bowl and mix.
3. Put the diluted vinegar over the ribs and cover it with foil.
4. Bake for 45 minutes; cover the ribs with liquid halfway
through.
5. In a medium pan, combine the ketchup, vinegar, water, the
worcestershire, butter, mustard, brown sugar, salt and pepper
sauce. Boil it well.
6. Lower the heat, cover and cook the BBQ for an hour.
7. Then preheat the grill to medium and oil the grate.
8. Discard marinade and move ribs to grill.
9. Grill for quarter of an hour; covering the ribs with the BBQ
sauce.
10. Flip the ribs and again sauce it well and heat for 8
minutes.
CHICKEN CASSEROLE MISSISSIPPI

................................................
INGREDIENTS:
3 1/2 Pounds skinless, boneless chicken breast halves

1 onion, chopped
1 teaspoon seasoning salt
1 (8 ounce) package wide egg noodles
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
2 cups crushed buttery round crackers
1/2 cup butter, melted
7 ounces sour cream
................................................
DIRECTIONS:
1. Pre-heat the oven to 350 F and grease a casserole dish.

2. Cut the chicken into pieces and place in a large non-stick
skillet with the onion and seasoning salt
3. Cook over medium heat for ten minutes, stirring regularly.
4. Prepare egg noodles per the packet’s instructions.
5. Combine cooked noodles, chicken mix, and the soup in
greased casserole. Mix them well.
6. Break the crackers in a bowl and mix it with sour cream and
butter and spread the mix over the meat.
7. Bake for half an hour and the chicken will be golden by then.
OVEN-FRIED CATFISH
................................................
INGREDIENTS:
1 1/2 Pounds Catfish Fillets

1/2 Cup Yellow Cornmeal
1 Teaspoon Paprika
1 Teaspoon Salt
1/2 Teaspoon Celery Seed
1/2 Cup Skim Milk
Cooking Spray
................................................
DIRECTIONS:

2. Linea baking pan or sheet with aluminum foil and grease it.
3. In a bowl, mix the cornmeal, paprika, salt, thyme, celery
seed, onion and garlic powder, and the pepper.
4. Dredge the fish fillets with milk and the corn mixture and
cover it well.
5. Bake for quarter of an hour.
SIMPLE GRILLED LAMB CHOPS

PREP:10 M COOK:6 M READYIN:2 H 16 M
................................................
INGREDIENTS:

2 Teaspoons Salt
1 Onion, thinly sliced
2 Pounds Lamb Chops
DIRECTIONS:
1. Combine the salt, vinegar, onion, garlic and the olive oil inside
a sealable bag.
2. Then put in the lamb and mix it well and marinate it for two
hours.
3. Pre-heat grill to medium-high heat and oil grate.
4. Remove lamb from the marinade and discard marinade.
5. Cover the ends of the lamb bones with aluminum foil, so that
they do not burn.
6. Grill at least for 4 minutes per side.
7. Chops can also be broiled for 5 minutes each side.
HONEY KEY LIME GRILLED CHICKEN

................................................
INGREDIENTS:
5 Tablespoons Key Lime Juice
2 Tablespoons Honey
1/2 Teaspoon Lemon Pepper
DIRECTIONS:
1. Take sealable bag and combine lime juice, garlic, honey, and
lemon pepper.
2. Add chicken to the bag and shake to coat well.
3. Marinade in refrigerator for 1 ½ hour (minimum) flipping the
bag few times.
4. Preheat the grill to high and cook the chicken over it for 8
minutes each side.
SOUTHERN-STYLE OVEN-FRIED CATFISH

................................................
INGREDIENTS:
3 tablespoons vegetable oil
1 ½ Pounds catfish fillets, cut into serving pieces
1 cup cornmeal
2 teaspoons Creole Seasoning
1 teaspoon paprika
1 teaspoon white sugar
2 eggs, lightly beaten
1 tablespoon hot pepper sauce or water
................................................
DIRECTIONS:

2. Grease a 13 x 9 glass plate or baking dish.
3. Clean the fish fillets and dry them.
4. In bowl, mix the cornmeal, paprika, Creole Seasoning, black
pepper and sugar.
5. Mix the eggs and water or the hot sauce in a new bowl.
6. Dredge the fillets in the egg mix, dip in it in the cornmeal mix
and line them on the baking sheet.
7. Bake it for quarter of an hour and flip once during it.
8. Drain the fish on paper napkins and eat.
SHRIMP AND GRAVY

................................................
INGREDIENTS:
3/4 Cup chopped Raw Bacon
1/2 Cup Water
1/2 Cup Evaporated Milk
1 Cube Beef Bouillon
1 Tablespoon Garlic Salt
1 Tablespoon chopped Fresh Chives
DIRECTIONS:
1. Put the bacon in a big pan or skillet over medium-high heat.

Cook until they are crispy. Remove the bacon and set aside.
Reserve the grease.
2. Lower the heat and add the onions to the pan.
3. In a small bowl, mix water and flour. Stir in the evaporated
milk.
4. Put the milk mix in the pan and cook until it thickens.
5. Add the bouillon, chives, garlic salt, salt and the pepper.
6. Put the bacon back to the pan and add in the shrimp.
7. Cook for ten minutes and serve with rice or biscuits
SOUTHERN CHICKEN FRIED STEAK

................................................
INGREDIENTS:
Salt-Free Herb Seasoning to taste
2 Eggs, beaten
2 Pounds Veal cutlets
1/4 Cup Oil for Frying
................................................
DIRECTIONS:
1. In a bowl, combine flour, pepper, herbs and salt.

2. In a new bowl, beat eggs.
3. Dredge cutlets through flour mix, then egg and then again in
the flour.
4. Heat oil in big pan over medium-high heat and cook the
cutlets in it for ten minutes, turning once.
PAN FRIED WHOLE TROUT
................................................
INGREDIENTS:
4 Whole (12 Ounce) Trout, Cleaned with Tails and Heads On
1/2 Cup Cornmeal
1 Teaspoon Salt
2 Lemons - cut into Wedges, for garnish
................................................
DIRECTIONS:
1. Remove the gills from the fish and throw them away.
2. Clean the fish with cold water.
3. In a large pan or skillet, heat oil over medium heat.
4. In a large bowl, mix cornmeal, flour, pepper and salt.
5. Dredge the fish with the flour.
6. Increase heat to medium high.
7. Fry fish for 6 minutes on each side.
8. Serve with lemon wedges.
SOUTHERN SIDE DISH RECIPES
BAKE CREAM CORN

................................................
INGREDIENTS:
2 Eggs
2 Tablespoons Milk
2 (14.75 Ounce) Cans Creamed Corn
2 Tablespoons Butter, diced
1 Tablespoon All-Purpose Flour
1/2 Teaspoon Celery Salt
DIRECTIONS:

2. Take big bowl and mix eggs and milk before stirring in the
butter and corn.
3. Now add flour, black pepper, sugar, onion powder, celery salt
and the garlic powder.
4. Move mixture to a glass pie plate.
5. Bake it for an hour or so and cool it for ten minutes before
eating.
OKRA AND TOMATOES

................................................
INGREDIENTS:
2 Slices Bacon
1 Pound Frozen Okra, thawed and sliced
1/2 Green Bell Pepper, chopped
2 Celery, chopped
DIRECTIONS:
1. Begin by putting the bacon in a big pan or skillet and cook

over medium-high heat.
2. Crumble, drain and set aside.
3. Fry the onion, okra, celery and pepper in the pan.
4. Add the salt, tomatoes and the pepper and cook it well.
5. Add in the crumbled bacon.
BRAISED COLLARD GREENS

................................................
INGREDIENTS:
2 Pounds Collard Greens, rinsed, stemmed and thinly Sliced
2 Pounds Fresh Ham Hocks
1/2 Pound Salt Pork
3 Quarts Chicken Stock
1 Cup chopped Onion
2 Bay Leaves
1/4 Teaspoon Red Pepper Flakes
2 Tablespoons White Sugar
Salt and Freshly Ground Black Pepper to taste
2 Teaspoons Red Wine Vinegar
DIRECTIONS:
1. Put the ham hock, onion, salt pork, red pepper flakes, bay
leaves and the sugar in a big pot and boil it.
2. Cook for half an hour after that.
3. Add collard greens to the pot and boil again before lowering
the heat and cooking it for half an hour.
4. Garnish with wine vinegar and pepper and salt as per taste.
SOUTHERN FRIED CABBAGE

................................................
INGREDIENTS:
3 Slices Bacon, cut into thirds
1 Teaspoon Ground Black Pepper, or to taste
1 Head Cabbage, cored and sliced
1 White Onion, chopped

1 Pinch White Sugar
DIRECTIONS:
1. Put the bacon and veggie oil in a big pot over medium heat
of heat.
2. Cover it with pepper and salt and then cook for 5 minutes.
3. Add the onion, cabbage and the sugar to the pot and cook
another 5 minutes.
SLOW COOKER CREAMED CORN

................................................
INGREDIENTS:
1 1/4 (16 Ounce) Packages Frozen Corn Kernels
1 (8 Ounce) Package Cream Cheese
1/2 Cup Butter
1/2 Cup Milk
DIRECTIONS:
1. Take slow cooker and mix cream cheese, corn, milk, butter
and the sugar with it.
2. Cover it with pepper and salt, as per taste.
3. Cook on high heat for 4 hours or in low for six hours.
KICKIN' COLLARD GREENS
................................................
INGREDIENTS:
1 tablespoon olive oil
3 slices bacon
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon pepper
3 cups chicken broth
1 pinch red pepper flakes
1 Pound fresh collard greens, cut into 2-inch pieces
DIRECTIONS:
1. Heat oil in a big pot over medium-high heat. Add the bacon,
and cook until it's crispy.
2. Remove the bacon from the pan; crumble and return to pan.
3. Add the onions and cook for 5 minutes.
4. Add the garlic and then collard greens and fry them well.
5. Add the broth, cover it with pepper, salt and pepper flakes.
6. Lower the heat; cover and cook for 45 minutes; the greens
will be soft by then.
AL'S SUFFERIN' SUCCOTASH
................................................
INGREDIENTS:
1 (16 ounce) package frozen Ford hook lima beans, thawed
1 cup water
1 (16 ounce) can whole kernel corn, drained
1 (4 ounce) can chopped green chili peppers
1 teaspoon salt
2 tablespoons white sugar
1 tablespoon butter (optional)
DIRECTIONS:
1. In a big pot, boil water and put in salt, sugar and lima
beans. Cook for quarter of an hour.
2. Add the chilies and the corn, cover and cook until the
beans become soft. (Should take around 5 minutes).
3. Drain and then heat; add butter to the top if needed.
SOUTHERN GREEN BEANS
................................................
INGREDIENTS:
6 Slices Bacon, chopped
1 Red Onion, chopped
2 Pounds Fresh Green Beans, trimmed and snapped
8 Small New Potatoes, diced
1 Large Clove Garlic, minced
1/4 Cup Chicken Broth
1 1/2 Teaspoons White Balsamic Vinegar
DIRECTIONS:
1. Put bacon pieces in a pan and cook it over medium heat for
10 minutes, until they brown.
2. Drain the bacon and put on paper napkins to drain.
3. Put butter in a pan and melt it over medium-low heat along
with the onions for 5 minutes.
4. Add the bacon now, along with beans, garlic, potatoes, and
the broth. Boil them well and lower the heat and cook for ten
minutes
5. Finally add in the vinegar, pepper and salt as seasoning and
eat!
SOUTHERN COMFORT SWEET POTATOES
................................................
INGREDIENTS:
2 (29 Ounce) Cans Sweet Potatoes, drained
1/4 Cup Orange Juice
3 Eggs, Beaten
1/4 Teaspoon Salt
1/2 Cup Southern Comfort Liqueur
1/2 Cup Light Brown Sugar
DIRECTIONS:
2. Put the sweet potatoes in a big bowl and blend with mix.
3. Add the butter, orange juice, cinnamon, salt, eggs and the
liqueur. Move to a casserole dish.
4. Combine the pecans and sugar in a little bowl and cover the
potatoes with it.
5. Bake for 40 minutes and brown them!
TEXAS RANCH POTATO SALAD

................................................
INGREDIENTS:
1 (1 Ounce) Package Ranch Dressing Mix
2 Cups Mayonnaise
1 Pound Cooked, Crumbled Bacon Slices
5 Pounds Unpeeled Red Potatoes
DIRECTIONS:
1. In a big pot, boil salt and water before adding in the potatoes
and cooking for 20 minutes.
2. Cool the potatoes with cold water and cut them into one inch
cubes.
3. Shift it to a bigger bowl and chill it for 2 hours.
4. In a smaller bowl; combine the ranch dressing, mayonnaise
and the green onion.
5. Cover it and chill for two hours also.
6. Blend in the mayonnaise into the bowl of potatoes; mix in the
bacon crumbles and combine well to serve.
COTTONEYED PEAS
................................................
INGREDIENTS:
6 Slices Bacon
3 (15.5 Ounce) Cans Jalapeno Black-Eyed Peas
1 (14.5 Ounce) Can Diced Tomatoes with Green Chile Peppers
1/2 Small Onion, chopped
2 Fresh Jalapeno Peppers, seeded and chopped (optional)
DIRECTIONS:
1. In a pan or skillet, cook the bacon over medium heat.

Crumble them and set it aside.
2. In a big pan, mix peas, tomatoes, celery, garlic, onion and
the jalapeno peppers. Cook over medium heat until the
onions become soft and sprinkle on the salt and pepper after
that.
3. Put crumbled bacon in it then.
BEST FRIED GREEN TOMATOES

................................................
INGREDIENTS:
4 Large Green Tomatoes
2 Eggs
1/2 Cup Milk
1/2 Cup Cornmeal
1/2 Cup Bread Crumbs
2 Teaspoons Coarse Kosher Salt
................................................
DIRECTIONS:
1. Begin by coring and slicing the tomatoes into ½ inch thick

slices.
2. Mix eggs and the milk in a bowl.
3. Put flour on a plate and, on a new plate, combine cornmeal,
salt, pepper and bread crumbs.
4. Cover the tomatoes in the flour mix and coat them well.
5. Then dip the tomatoes in the milk and egg mix and then dip
it with bread crumbs to coat again.
6. In a big pan, heat veggie oil (at least half inch worth) over
medium heat.
7. Fry tomatoes 3-4 at a time, flipping once.
8. Drain on paper napkins.
RATATOUILLE BAKE
................................................
INGREDIENTS:
1 Onion, chopped
2 Cups Peeled and Diced Eggplant
2 Cups chopped Zucchini
1 Tablespoon Dried Basil
1/2 Teaspoon Salt
1 (8 Ounce) Package Frozen Cheese Ravioli
3/4 Cup Shredded Mozzarella Cheese
DIRECTIONS:

2. Coat a baking sheet (or 2 ½ quart casserole) with cooking
spray.
3. Heat the olive oil in a pan over medium heat and sauté the
garlic, onion, garlic and the eggplant for 8 minutes.
4. Add the zucchini, tomatoes, both peppers, basil, salt and the
parsley and bring to a boil.
5. Lower the heat and simmer for 20 minutes.
6. Now cook the ravioli as per the instructions and drain it.
7. Cover the bottom of the baking sheet with the ravioli.
8. Garnish with cheese.
9. Bake for 20 minutes, the cheese should melt by then!
ROASTED OKRA
................................................
INGREDIENTS:
18 Fresh Okra Pods, sliced 1/3 inch thick
2 Teaspoons Kosher Salt, or to taste
2 Teaspoons Black Pepper, or to taste
DIRECTIONS:

2. Arrange okra pieces in a single layer on a foil-lined baking
sheet.
3. Dash it with oil and add pepper and salt.
SOUTHERN CANDIED SWEET POTATOES

................................................
INGREDIENTS:
6 Large Sweet Potatoes
1/2 Cup Butter
2 Cups White Sugar
1 Teaspoon Ground Nutmeg
1 Tablespoon Vanilla Extract
Salt to taste
DIRECTIONS:
1. Peel the sweet potatoes and slice them.

2. In a big skillet, melt butter over medium heat.
3. Combine sugar, nutmeg, salt and the cinnamon. Dredge the
potatoes with it.
4. Add potatoes to skillet, cover and cook over low heat for an
hour.
5. They should be soft by then but a bit hard at the ends.
6. The sauce should also turn dark.
7. Finally thrown in the vanilla and stir before eating!
SOUTHERN AS YOU CAN GET

COLLARD GREENS
................................................
INGREDIENTS:
1 Bunch Collard Greens - rinsed, trimmed and chopped
2 Smoked Ham Hocks
2 (10.5 Ounce) Cans Condensed Chicken Broth
21 Fluid Ounces Water
1 Tablespoon Distilled White Vinegar
DIRECTIONS:
1. Put the collard greens and the ham hocks in a big pot.
2. Combine the broth, vinegar and water now and dash it with
pepper and salt.
3. Boil and then lower the heat and let it cook for an hour.
FRIED OKRA
................................................
INGREDIENTS:
10 Pods Okra, sliced in 1/4 inch pieces
1 Egg, beaten
1 Cup Cornmeal
1/4 Teaspoon Salt
DIRECTIONS:
1. In a large bowl, soak the okra in a beaten egg for ten
minutes.
2. In a new bowl and mix pepper, cornmeal and salt.
3. Heat the oil in a big pan over medium-heat
4. Dip the okra in the corn mix and coat it well.
5. Put the okra, several pieces at a time, in the oil and fry until
golden.
NEW YEAR'S DAY BLACK-EYED PEAS
................................................
INGREDIENTS:
1 Pound Dry Black-Eyed Peas
2 Cups chopped Cooked Ham
1 Pinch Garlic Powder
2 Onions, diced
1 (14.5 Ounce) Can Whole Tomatoes
DIRECTIONS:
1. Put peas in an eight-quart pot and put in water to cover ¾of

the pot.
2. Place in the ham and diced onion and dash it with pepper
and salt and garlic powder.
3. Put tomatoes in a food processor or blender and blend it well.
4. Add the tomatoes to the pot and boil everything.
5. Cover and cook for 3 hours or so.
ARKANSAS GREEN BEANS
................................................
INGREDIENTS:
5 (15 Ounce) Cans Green Beans, drained
7 Slices Cooked Bacon
2/3 Cup Brown Sugar
1/4 Cup Butter, Melted
7 Teaspoons Soy Sauce
1 1/2 Teaspoons Garlic Powder
DIRECTIONS:
1. Begin by pre-heating the oven 350 F and put the green beans
in a 9 x 13 inch baking sheet.
2. Crumble bacon into the beans.
3. Mix the sugar, butter, soy sauce and the garlic powder in a
new bowl and drizzle it over the beans.
4. Bake for 40 minutes!
FRIED GREEN TOMATOES

................................................
INGREDIENTS:
1 Teaspoon Salt
1 Teaspoon Pepper
5 Green Tomatoes, sliced 1/2 inch Thick
1 Cup Crushed Saltine Crackers
2 Eggs, beaten
1/2 Cup Butter
DIRECTIONS:
1. Combine salt, pepper and flour in a small bowl.

2. Put the crushed saltine crackers in another small bowl.
3. Beat eggs in a third small bowl.
4. Melt the butter in a big pan over medium heat.
5. Dredge the tomato slice in the eggs, then flour, and coat well.
6. Dredge again in the egg and then in the cracker crumbs.
7. Fry the tomato for 5 minutes each side and put more butter
to the pan if needed.
CREOLE OKRA
................................................
INGREDIENTS:
1/2 Large Onion, chopped
1/2 Green Bell Pepper, chopped
1 (16 Ounce) Can Diced Tomatoes in Juice
2 Tablespoons chopped Fresh Parsley
DIRECTIONS:
1. Begin by heating olive oil in a big pan over medium heat.

2. Sauté the onion and the garlic
3. Add pepper and cook until everything’s soft.
4. Drain the tomatoes, save the juice and pour it in the pan.
5. Sprinkle on the thyme, cayenne, parsley, pepper and salt.
6. Cook for 5 minutes over medium heat.
7. Add the frozen okra and pour in rest of the juice from the
tomatoes to fill the bottom of the pan.
8. Cook for quarter of an hour and you are done.
RUM AND SWEET POTATO CASSEROLE

................................................
INGREDIENTS:
3 Cups Mashed Sweet Potatoes
1 Cup White Sugar
2 Eggs, beaten
1/2 Cup Milk
1 Teaspoon Vanilla Extract
1/3 Cup Dark Rum
1 Cup Brown Sugar
1 Cup chopped Pecans
1/3 Cup Self-Rising Flour
................................................
DIRECTIONS:

2. Grease a 9 x 13 baking sheet
3. Take big bowl, combine the sweet potatoes and the sugar
4. Add the eggs and the milk, ½ cup butter and the vanilla
extract.
5. Put the rum in and blend it well and shift to the baking sheet.
6. In a bowl, combine pecans, flour, sugar and 1/3 of the butter.
Layer over top of sweet potatoes.
7. Bake for half an hour and let it cool for 10 minutes before
serving.
LESLIE'S SALTY GRILLED POTATOES

................................................
INGREDIENTS:
4 Medium Potatoes
4 Tablespoons Butter, Softened
4 Tablespoons Coarse Salt
1 Tablespoon Pepper
2 Tablespoons Italian Seasoning (optional)
DIRECTIONS:
1. Pre-heat grill to medium-high heat.

2. Make four foil boxes big enough to fold1 potato each.
3. Spread butter over the foil—generously enough—so that the
potato can totally be cover when roll.
4. Sprinkle on the garlic, salt, pepper and the Italian seasoning
in the foil.
5. Roll every potato in the foil and make holes in the package
and potato with knife or fork, a few times.
6. Grill for an hour flipping the packages
7. Serve and eat with your desired toppings
SOUTHERN STYLE THANKSGIVING GREEN

BEANS
PREP40 M COOK 4 H 10 M READY IN 4 H 50 M
................................................
INGREDIENTS:
2 Quarts Water
4 Pounds Fresh Green Beans, trimmed and snapped into 1
1/2 inch pieces
1 Ham Hock
1 Onion, chopped
2 Cloves Garlic, finely chopped
1 Tablespoon Salt
1/2 Tablespoon Black Pepper
DIRECTIONS:
1. Put water inside a big pot and combine it with beans, onion,
ham hock, garlic and the vinegar.
2. Sprinkle on the salt and pepper and bring to a boil; cook for
10 minutes.
3. Lower the heat, cover and let it simmer for four hours.
4. Shred ham hocks, return to pot and serve!
FRIED ZUCCHINI
................................................
INGREDIENTS:
2 Zucchini, quartered and sliced
1 Onion, sliced into rings
1/2 Cup Cornmeal
1/2 Teaspoon Salt
1 Cup Vegetable Oil for Frying
DIRECTIONS:
1. Put zucchini and the onions in bowl and combine them well.
2. Take another bowl and combine flour, salt, cornmeal, garlic
powder and pepper.
3. Put the dry mix in the zucchini mix and cover the top and
shake it well. Let it stay for half an hour, a batter will form.
4. In a medium pan, heat oil over medium heat
5. When the oil hot enough, put breaded mix and fry them until
they brown.
SOUTHERN BUTTERNUT SQUASH

................................................
INGREDIENTS:
3 Cups Mashed, Cooked Butternut Squash
1/2 Cup Sweetened Condensed Milk
2 Eggs, beaten
2 Teaspoons Vanilla Extract
1/2 Cup Heavy Mixing Cream
1 Cup White Sugar
Topping:
1 Pinch Brown Sugar
1/3 Dash All-Purpose Flour
1/3 Cup Butter, chilled and cut into small pieces
DIRECTIONS:
1. Heat the oven to 350 F.

2. Grease a two-quart casserole dish.
3. Mix the squash, condensed milk, butter, sugar, cream, vanilla
and eggs; combine well and pour it into greased casserole
dish.
4. Mix the brown sugar, 1/3 cup of butter, flour and nut pieces,
stirring well. Spread over the top of the squash evenly.
OKRA, CORN AND TOMATOES

................................................
INGREDIENTS:
2 Slices Bacon, chopped
1 (14.5 Ounce) Can Diced Tomatoes, drained
1 (20 Ounce) Package Frozen Corn
1 Tablespoon Filé powder
DIRECTIONS:
1. Put bacon in a large pan over medium-high heat. Stir and
cook.
2. Drain grease before adding in the okra and the onion.
3. Fry until it’s brown but monitor it well.
4. Put the tomatoes in and cook for 20 minutes.
5. Add in the corn now and let it another cook for ten minutes.
6. Sprinkle on the File powder, pepper and salt and eat!
RASPBERRY KIELBASA OVER CHEESE GRITS

................................................
INGREDIENTS:
1 1/2 Cups Milk
1/2 Cup Water
1 Cup Dry Grits
1 (16 Ounce) Package Kielbasa Sausage, sliced into 1/2 inch
pieces
1 Cup Sliced Fresh Mushrooms
1 Cup Diced Onion
1 Cup Raspberry Preserves
DIRECTIONS:
1. In a pan, mix milk and water and bring to a boil before

adding the grits.
2. Lower the heat and simmer for about ten minutes.
3. Stir in the cheese and remove from the heat.
4. Pour olive oil in a pan and heat it over medium heat.
5. Add the sausage, onion and mushroom and cook for 5
minutes.
6. Serve with cheese grits
CREOLE BLACK-EYED PEAS AND RICE

................................................
INGREDIENTS:
1 Pound Lean Ground Beef
2 Small Onions, chopped
1 Cup chopped Green Bell Pepper
1 Cup Long Grain White Rice
2 Cups Water
1 Tablespoon Creole Seasoning
2 (15.5 Ounce) Cans Black-Eyed Peas, drained
DIRECTIONS:
1. Begin by crumbling the beef in a heavy pan or skillet over

medium-high heat.
2. Add the onion and the pepper.
3. Cook until onion is translucent and drain fat.
4. Pour water and rice to the skillet and dash it with Creole,
garlic powder and pepper.
5. Boil it well and lower the heat.
6. Simmer for half an hour
7. After 15 mins, put in the peas.
SOUTHERN TURNIP SUPREME

................................................
INGREDIENTS:
1 Cube Vegetable Bouillon
1 Cup Water
3 Cups Peeled, Cubed Turnips
1/4 Cup Minced Onion
Salt and Black Pepper to taste
1 1/2 Tablespoons Sour Cream
1/2 Cup Shredded Sharp White Cheddar Cheese
Chopped Fresh Parsley for Garnish (optional)
DIRECTIONS:
1. Begin by putting the veggie bouillon pieces in a pan along

with water and boil it over high heat. Cook, until the bullion
dissolves, should take a minute.
2. Mix the turnips, garlic, onion, and boil again and simmer for
ten minutes after that.
3. Cook again for 15 minutes as soon as the liquid is clear.
4. Pour in the cream and cover the turnips; sprinkle on the salt
and pepper along with parsley and cheddar cheese.
SHRIMP OVER CHEESE GRITS

................................................
INGREDIENTS:
4 1/2 Cups Water
1/2 Cup Cream
1 3/4 Cups Hominy Grits
6 Ounces Processed Cheese, cubed
1/2 Green Bell Pepper, sliced
1/2 Red Bell Pepper, sliced
1 Vidalia Onions, thinly sliced
1 1/2 Pounds Fresh Shrimp, peeled and deveined
1 Dash Hot Pepper Sauce (optional)
DIRECTIONS:
1. Mix cream and water in a pan and bring to a boil over

medium heat.
2. Add the grits and cheese; simmer for about ten minutes.
3. While grits are cooking, heat olive oil in a big pan over
medium-high heat and sauté peppers, garlic and onion.
4. When the grits are cooked, put in the shrimp and lightly
sauté the mix again for 5 minutes.
5. Sprinkle on the pepper sauce, salt and pepper as per taste.
6. Serve the grits with shrimp sauté.
GEORGIAN GREEN BEANS

................................................
INGREDIENTS:
2 Pounds Fresh Green Beans, Trimmed
1 Large Red Onion, quartered and thinly sliced
2 Cloves Garlic, peeled and minced
1 1/2 Teaspoons Red Wine Vinegar
3 Tablespoons Chicken Broth
3 Tablespoons Finely Chopped Cilantro
................................................
DIRECTIONS:
1. Bring water and salt to a boil in a large pot.

2. Add beans and cook for three minutes.
3. Remove from the heat and drain the beans well. Use colander
if needed. Cool them with cold water and then pat dry with
paper towels.
4. In a skillet pan, melt 1 tablespoon of butter over medium
heat.
5. Sauté the garlic and onion in it.
6. Add remaining butter to the pan and put in the green beans,
broth and vinegar.
7. Add salt and pepper to taste and cook for quarter of an hour.
By then the beans will be soft.
BILLY'S FAVORITE SMOKY COLLARD GREENS

................................................
INGREDIENTS:
1 Cup chopped Onion
2 Cloves Garlic
2 Pounds Collard Greens - rinsed, trimmed and chopped
1 Tablespoon Brown Sugar
1 Tablespoon Molasses
1 Tablespoon Liquid Smoke Flavoring
DIRECTIONS:
1. Heat oil in a large pot over medium heat and sauté the garlic
and onion in it.
2. Put chopped collard greens inside the pot and add water to
cover them well.
3. Add the sugar, liquid smoke and molasses and bring to a boil.
4. Lower the heat and let it simmer for 40 minutes.
CHEESY BAKE GRITS

................................................
INGREDIENTS:
1 Quart Milk
1/2 Cup Butter
1 Cup Uncooked Grits
1 Teaspoon Salt
1/2 Teaspoon White Pepper
1/3 Cup Butter
1/2 Cup Grated Parmesan Cheese
DIRECTIONS:
1. Pre-heat the oven to 350 F.

2. Grease the baking dish.
3. Boil milk in a pot and put 1/2 cup butter in it.
4. Add the grits in now and cook for five minutes.
5. Remove the pot from the heat and sprinkle on the pepper
and salt.
6. Blend with a mixer or whisk; until the mix smoothens.
7. Combine the cheddar cheese and one-third cup of butter.
8. Move to the baking dish and top it with Parmesan.
9. Bake for an hour in the oven.
CHAYOTE SQUASH SIDE DISH

................................................
INGREDIENTS:
1 Chayote Squash, cut into 1/2-inch strips
1/2 Teaspoon Salt
1/4 Teaspoon Red Pepper Flakes (optional)
1 Tablespoon Red Wine Vinegar
................................................
DIRECTIONS:
1. Heat olive oil in medium-sized pan over high heat.

2. Add the garlic, salt, squash, pepper, pepper flakes and sugar
when the oil is hot.
3. Combine well and cook for 3 minutes or so.
4. Pour in the vinegar and cook for 3 or more minutes until the
squash is firm and crunchy but wilted.
5. Add in more sugar to taste.
DOWN-SOUTH STYLE GREEN BEANS
PREP 1 H COOK 2 H READY IN 3 H
................................................
INGREDIENTS:
6 Cups Water
1 Ham Hock
2 Tablespoons Lard or Other Cooking Fat
1 Teaspoon Seasoning Salt
1/2 Teaspoon Salt
1 Pound Fresh Green Beans - rinsed, trimmed and snapped
into Bite Size pieces
DIRECTIONS:
1. Heat water and lard in a large pot over medium-high heat.
Add in ham hock, salt, seasoning salt, pepper, garlic, and the
onion powder.
2. Bring to a boil and then lower the heat to medium-low.
3. Add in beans and simmer for 3 hours.
CRAWFISH CORNBREAD
PREP 15 M COOK 55 M READY IN 1 H 20 M
................................................
INGREDIENTS:
1 Cup Yellow Cornmeal
1 Teaspoon Salt
2 Eggs
1 Onion, chopped
1 (4 Ounce) Jar Diced Pimentos, drained
1 (15 Ounce) Can Cream-Style Corn
1/3 Cup chopped Jalapeno Pepper
1 Pound Peeled Crawfish Tails
1 Pinch Seasoned Salt, or to taste
1 Pinch Cayenne Pepper, or to taste
1 Pinch Garlic Powder, or to taste
DIRECTIONS:

2. Grease a 9 x 13baking dish.
3. Mix cornmeal, salt and baking soda in a big bowl.
4. In a new bowl, mix eggs, green pepper, veggie oil, pimentos,
cheddar, cream corn, crawfish tails, jalapeno pepper, cayenne
pepper, seasoned salt and the garlic powder and mix them
well.
5. Add to the cornmeal mix and combine both of them well and
pour it all in the baking dish.
6. Bake for 60 minutes. It is done when a toothpick inserted into
the center comes out clean.
7. Cool it for ten minutes and then serve.
SMOTHERED COLLARD GREENS AND CABBAGE

................................................
INGREDIENTS:
1/2 Pound bacon, chopped
1/2 large onion, chopped
5 leaves collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste
1 teaspoon greens seasoning, divided
1 head cabbage, chopped
1 pinch white sugar
DIRECTIONS:
1. Begin by frying the bacon and onion in a pan over medium-

heat for about ten minutes.
2. Add the collard green pieces, salt, black pepper and half
teaspoon of greens seasoning.
3. Cook for 5 minutes
4. Add the dark cabbage leaves pieces and cook until it’s soft for
5 minutes.
5. Now put rest of the cabbage and sprinkle on sugar, black
pepper, greens seasoning and salt.
6. Mix well and cook for ten minutes or so.
BLACK EYE PEAS

................................................
INGREDIENTS:
1 Smoked Turkey Leg
3 links Hot Beef Link Sausage, diced
1/4 cup Finely Chopped Onion
1 Tablespoon Garlic Salt
1 Teaspoon Seasoned Salt
6 Cups Water, or as needed
3 (16 ounce) Packages Frozen Black-eyed Peas
DIRECTIONS:
1. Put the smoked turkey leg, onion, garlic salt, sausage, black
pepper and seasoned salt in a big pot. Cover with water and
bring to a boil over medium heat.
2. Lower the heat and simmer for an hour.
3. Stir in the peas and add more water to cover.
4. Bring to a boil, lower the heat and simmer for an hour.
5. Take out the turkey bones and tendons from the meat;
discard.
6. Add sugar and let it cook for ten minutes; by then the soup
will become creamy.
STEWED TOMATOES (GOBBLEDYGOOK)

................................................
INGREDIENTS:
1 (28 ounce) can whole peeled tomatoes, with liquid
3 slices stale bread, torn into pieces
2/3 cup white sugar
1 pinch salt
1 teaspoon black pepper
DIRECTIONS:

2. Grease one-and-half quart baking dish.
3. Add the tomatoes, sugar, bread, salt, butter, and pepper
inside a big bowl.
4. Mix well and pour it in the dish.
SAVANNAH SEAFOOD STUFFING
................................................
INGREDIENTS:
1/2 cup margarine
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped celery
1 Pound crabmeat, drained and flaked
1/2 Pound medium shrimp - peeled and deveined
1/2 cup seasoned dry bread crumbs
1 (6 ounce) package corn bread stuffing mix
2 tablespoons white sugar, divided
1 (10.75 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can chicken broth
DIRECTIONS:
1. Take big pan; melt the margarine in it over medium heat.

2. Add the onion, bell pepper, crabmeat and the shrimp in it and
cook for 5 minutes.
3. Place it aside and in a new bowl mix the stuffing, bread
crumbs and one tablespoon of sugar.
4. Combine this with the veggies and the seafood from the pan.
5. Pour cream from the soup and broth in and mix well.
6. Put it into a 9 x 13 baking pan.
7. Bake for half an hour; until crust form son the top.
BLACKENED GREEN BEANS
................................................
INGREDIENTS:
2 Pounds bacon, chopped
1/2 onion, chopped
Salt and pepper to taste
3 Pounds fresh green beans, trimmed
DIRECTIONS:
1. In a big pot over medium-high heat, cook the garlic, bacon
and onion.
2. Add the beans and cover it with bacon grease.
3. Lower the heat and simmer it for 6 hours straight; stir a few
times in-between.
SOUTHERN DESSERT RECIPES
SWEET POTATO PIE I

................................................
INGREDIENTS:
1 (1 Pound) sweet potatoes
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9 inch) Un-baked pie crust
DIRECTIONS:
1. Boil sweet potatoes for 50 minutes with skin on. Cool with
cold water and remove the skin.
2. Mash the potatoes in a new bowl, add in the butter and
combine it well in a mixer.
3. Add milk, eggs, sugar, cinnamon, vanilla and nutmeg.
4. Mix on medium speed and pour the mix in the pie crust.
5. Bake at 350 F for an hour. Pie is done when a knife inserted
in the center comes out clean.
6. Cool it down before serving.
PEACH COBBLER VI
................................................
INGREDIENTS:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/2 cup margarine, melted
1 (29 ounce) can sliced canned peaches, drained
1 teaspoon ground cinnamon
DIRECTIONS:
2. Grease 9 x9 baking dish.
3. In a big bowl, mix brown sugar, flour, white sugar, baking
powder, vanilla and salt.
4. Add milk to the dry ingredients and cut in margarine.
5. Combine well and place in the baking pan.
6. Layer the peaches and top it with cinnamon.
7. Bake for half an hour, it will be golden by then.
MISSISSIPPI MUD CAKE

................................................
INGREDIENTS:
2 cups white sugar
1 1/2 cups butter, softened
1 1/3 cups flaked coconut
4 eggs
2/3 cup unsweetened cocoa powder
1 1/2 cups chopped pecans
1 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons vanilla extract
12 Ounces marshmallow crème
3 3/4 cups confectioners' sugar
2 tablespoons evaporated milk
DIRECTIONS:
1. Begin by pre-heating the oven to350 F; grease13 x 9 baking
pan.
2. Mix 1/3 cup of cocoa, white sugar and one cup of butter (or
even margarine) until it’s fluffy.
3. Add the eggs and one teaspoon of vanilla and combine well
before putting in the baking powder, flour, coconut and the
pecan pieces.
4. Add flour mix into the egg mix and combine well.
5. Pour batter into the baking pan.
6. Bake at 350 F for 50 minutes
7. Pour marshmallow crème over the cake while it’s warm and
then let it cool.
8. Put chocolate icing over it then.
9. Chocolate icing: mix the confectioner sugar, the rest of the
cocoa, one teaspoon of vanilla and half cup of butter or even
margarine. Combine well and then add evaporated milk.
SOUTHERN PECAN PIE I

................................................
INGREDIENTS:
3 eggs
1 cup white sugar
1 cup corn syrup
2 tablespoons butter, melted
1/4 teaspoon salt
1 1/2 cups pecan halves
1 9 inch single-crust pie crust
DIRECTIONS:
1. Begin by pre-heating the oven to 400 F degrees.

2. Mix the eggs in a bowl and then put in the sugar, syrup,
margarine or butter, salt, vanilla and the pecans.
3. Combine well and pour into pie shell.
4. Bake for quarter of an hour, then lower the heat to 350 F and
then bake for 40 minutes; it will be puffy by then.
TEXAS SHEET CAKE V

................................................
INGREDIENTS:
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 ½ cup butter (divided)
1 cup water
10 tablespoons unsweetened cocoa powder (divided)
6 tablespoons milk
4 cups confectioners' sugar
1 cup chopped walnuts (optional)
DIRECTIONS:
1. Begin by pre-heating the oven to 350 F degrees; grease and

flour 10 x 13 baking pan.
2. Mix flour, baking soda, salt and sugar before adding in the
eggs and the cream.
3. In a pan, melt butter over low heat before pouring in the
water and five tablespoons of cocoa.
4. Combine well and bring to a boil.
5. Cool it well and then stir into the cocoa mix with the eggs;
combine them well.
6. Put the batter in the pan and bake for 20 minutes; cake is
done when a toothpick inserted in the center comes out
clean.
7. To make the icing: In a big pan; pour milk, 5 tbsp. of cocoa
and half cup of butter.
8. Bring to a boil and remove from the heat.
9. Add the confectionary sugar and the vanilla before adding the
nuts and blending it well.
10. Spread it over the cake!
PEACH COBBLER II
................................................
INGREDIENTS:
3 fresh peaches - peeled, pitted, and sliced
1 1/2 cups white sugar
1/2 cup shortening
1 cup white sugar
1/2 teaspoon salt
1 cup milk
2 cups boiling water
3 tablespoons butter
DIRECTIONS:
1. Let us begin by pre-heating the oven to 350 F degrees; then

grease 10 x 10baking pan.
2. Mix peaches, cinnamon and 1 ½ cups of sugar.
3. Add the flour, baking powder and milk along with the salt. Mix
well.
4. Put the cake mix into the baking pan and spoon the peach
mix over the top.
5. Melt butter in the boiling water and put it and drizzle over the
top of the peaches.
6. Bake for 45 minutes; it will become golden in color by then.
BANANAS FOSTER II
................................................
INGREDIENTS:
1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts
1 Pint vanilla ice cream
DIRECTIONS:
1. In a heavy pan or skillet, melt butter over medium heat.

2. Add the sugar then along with it the vanilla, rum and the
cinnamon. When the mix is bubbling, add the walnuts and
the bananas to the pan.
3. Cook until the bananas are hot, should happen in a minute or
two.
4. Eat with vanilla ice cream.
BLACKBERRY COBBLER II
................................................
INGREDIENTS:
1 1/2 cups white sugar, divided
1/2 teaspoon salt
6 tablespoons cold butter
1/4 cup boiling water
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries, rinsed and drained
DIRECTIONS:
1. Begin by pre-heating the oven to 400 F degrees.

2. Line the baking sheet with aluminum foil.
3. In a big bowl; combine the flour, ½ cup sugar, baking
powder, and the salt.
4. Add the butter as soon as the mix becomes crumbly.
5. Pour ¼ cup boiling water in the mix and stir.
6. In a new bowl, combine cold water with the cornstarch.
7. Add in rest of the sugar (one cup), the lemon juice and the
blackberries.
8. Shift it to heavy pan and bring to a boil.
9. Put the dough into the pan on top of the fruit one spoon at a
time.
10. Set the pan on the baking sheet.
11. Bake for 25 minutes; until then the dough will be golden
brownish in color
KENTUCKY BUTTER CAKE

PREP30 M COOK1 H READY IN2 H
................................................
INGREDIENTS:
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
4 eggs
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
DIRECTIONS:

2. Grease and flour a ten inch bundt pan.
3. In a big bowl, combine the flour, sugar, baking powder, soda
and the salt.
4. Pour in the buttermilk, one cup of butter, two teaspoons of
vanilla and four eggs.
5. Mix in a blender and pour the mix into the pan.
6. Bake for an hour. Cake is done when a toothpick inserted in
7. Punch some holes in (a kabob skewer work great), pour the
sauce over the cake and allow to cool.
8. How to make the sauce: In a medium sauce pan, mix¾ of a
cup sugar, 1/3 cup of butter, two teaspoons of vanilla and
water. Mix and cook over medium heat until they melt; make
sure the sauce doesn’t boil.
GEORGIA PEACH HOMEMADE ICE CREAM
PREP15 M READY IN 1 H
................................................
INGREDIENTS:
2 1/2 Pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 Pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
2 cups whole milk, or as needed
DIRECTIONS:
1. Puree the peaches with the sugar and the half , and then
combine the peach mix, condensed milk, vanilla and the
evaporated milk.
2. Add in whole milk to fill container (should take two cups).
Freeze the ice cream for at least 4 hours.
FRESH SOUTHERN PEACH COBBLER

................................................
INGREDIENTS:
8 Fresh Peaches - peeled, pitted and sliced into thin wedges
1/4 Cup White Sugar
1/4 Cup Brown Sugar
1 Teaspoon Fresh Lemon Juice
2 Teaspoons Cornstarch
1/4 Cup White Sugar
1/4 Cup Brown Sugar
1/2 Teaspoon Salt
6 Tablespoons Unsalted Butter, chilled and cut into small
pieces
1/4 Cup Boiling Water
Mix Together:
3 Tablespoons White Sugar
DIRECTIONS:

2. Take big bowl and mix¼ cup white sugar, peaches, ¼ cup of
brown sugar, ¼ teaspoon cinnamon, lemon juice, nutmeg
and the cornstarch.
3. Mix well and then pour into the two-quart baking dish and
bake for ten minutes.
4. In a new bowl, mix flour, ¼ cup white sugar, 1/4 cup brown
sugar, baking powder and salt. Cut in butter. Pour water in
the mix.
5. Remove the peaches from the oven and spoon topping over
fruit. Sprinkle with sugar and the cinnamon combine.
6. Bake for half an hour.
CHESS PIE
................................................
INGREDIENTS:
1/2 cup butter
2 cups white sugar
4 eggs
1 tablespoon cornmeal
1/4 cup evaporated milk
1 tablespoon distilled white vinegar
1 (9 inch) Un-baked pie shell
DIRECTIONS:
1. Pre-heat oven to 425 F.
2. Take a clean bowl and combine sugar, butter, vanilla.
3. Now add in the eggs, evaporated milk, vinegar and cornmeal
and mix well.
4. Bake the mix for 10 minutes and then lower the heat to 300
F. Now bake for 40 minutes.
5. Let it cool down and then top the cake with whipped cream.
SWEET POTATO PIE VII
................................................
INGREDIENTS:
1 (9 inch) Un-baked pie crust
2 cups cooked and mashed sweet potatoes
2 tablespoons butter, softened
2 eggs, beaten
1 cup white sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
1/4 teaspoon baking soda
DIRECTIONS:
1. Pre-heat the oven to350 F.
2. Combine mashed sweet potatoes, margarine or butter and
the eggs. Mix well.
3. In a new bowl, combine the sugar, salt and the flour.
4. Add the potato mix and combine them well.
5. Now mix baking soda and butter milk and combine it with the
potato. Add in the vanilla extract.
6. Put the paste in the pastry mould.
DIVINITY
................................................
INGREDIENTS:
2/3 cup light corn syrup
1/2 cup water
2 egg whites
2/3 cup chopped walnuts (optional)
DIRECTIONS:
1. Cook sugar, water and corn syrup in a two-quart pot over low
heat.
2. Mix until the sugar is diluted (if it’s hot then put one
tablespoon of water less).
3. Cook to 260 degrees on candy thermometer.
4. Mix egg whites in a one and half quart bowl until it peaks. Put
hot syrup over it before adding in the vanilla. Combine them
well (do not mix it).
5. Add nuts, optional.
6. Spoon the mix over wax paper with buttered spoon.
7. Let it stay at room temp, flipping the candy once. It should
take best part of 12 hrs.
8. Keep it in an airtight box or container.
KENTUCKY PECAN PIE
PREP15 M COOK1 H READY IN 1 H 15
................................................
INGREDIENTS:
1 cup white corn syrup
1 cup packed brown sugar
1/3 teaspoon salt
3 eggs
1 cup chopped pecans
DIRECTIONS:
1. Mix sugar, salt, syrup and the butter or margarine in a bowl.

2. Mix the eggs and combine with the syrup mix.
3. Pour into the pie shell topping it with pecans.
4. Bake at 350 F. for an hour.
PIG PICKIN' CAKE

................................................
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1 (11 ounce) can mandarin oranges, juice reserve
4 eggs
1/4 cup vegetable oil
1 (16 ounce) package frozen whipped topping, thawed
1 (15 ounce) can crushed pineapple, drained
1 (3.5 ounce) package instant vanilla pudding mix
DIRECTIONS:
1. Combine the canned oranges with juice, cake mix, oil and
eggs.
2. Put the mix in three greased and floured eight inch circular
pans. Make sure the layers are thin.
3. Bake at 350 F for half an hour. Cool completely.
4. Combine whipped topping, pudding mix and pineapple and
frost the cake. Chill and eat!
PHOENICIAN'S KEY LIME PIE

................................................
INGREDIENTS:
2/3 cup toasted slivered almonds
1 cup graham cracker crumbs
1/4 cup white sugar
1 pinch salt
4 egg yolks
1/2 cup key lime juice
3/4 cup cold heavy cream
1/2 teaspoon grated lime zest
DIRECTIONS:
2. Blend the almonds in a food process, and make them fine.
3. Mix it with cracker crumbs, salt and sugar.
4. Put melted butter in it and combine well.
5. Pat into a 9 inch pie plate.
6. Bake the crust for 13 minutes or so.
7. Mix egg yolks in a bowl along with cream, condensed milk
and lime zest. Mix in the lime juice too, a bit, just so you
thicken it.
8. Pour this new custard in the pie crust and put it back in the
oven.
9. Bake for quarter of an hour and let it set.
10. Cool it on a wire rack, before cover it with plastic and
chill it for the night.
KENTUCKY BANANA PUDDING

PREP20 M COOK 20 M READY IN 1 H 40 M
................................................
INGREDIENTS:
1 cup white sugar
1/4 cup cornstarch
1 egg, beaten
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
1 (12 ounce) package vanilla wafers
4 bananas, sliced
DIRECTIONS:
1. Start with a pan and warm it over medium heat. Mix in sugar,
egg, cornstarch, along with evaporated and regular milk.
2. Combine well and then remove from the heat. Add vanilla.
3. In a big bowl or dish, line cookies and pour the pudding over
them with banana topping. Chill it and then eat it.
SOUTHERN STYLE BANANA SPLIT CAKE

PREP30 M READY IN 2 H
................................................
INGREDIENTS:
2 cups graham cracker crumbs
3/4 cup white sugar
1/4 Pound butter, melted
2 (8 ounce) packages cream cheese
1 1/2 cups confectioners' sugar
4 bananas, sliced
1 (15 ounce) can crushed pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar maraschino cherries, drained
12 ounces crushed peanuts
DIRECTIONS:
1. Mix the cracker crumbs, melted butter and white sugar. Pat
into a9 x 13 cake pan.
2. Cover and chill it.
3. Mix the cream cheese with the confectioner sugar and fill the
graham crust with it.
4. Layer the pineapple and the bananas on the cheese mix and
top with whipped topping.
5. Put cherries and nut pieces on top and chill.
KENTUCKY BOURBON BALLS

................................................
INGREDIENTS:
1 cup chopped nuts
5 tablespoons Kentucky bourbon
1 (16 ounce) package confectioners' sugar
18 Ounces semisweet chocolate
DIRECTIONS:
1. Put the nuts in an airtight container and cover with bourbon.
Soak overnight.
2. Combine the butter, sugar and soak nuts.
3. Make 3 by 4 inch balls and chill it for the night.
4. Put waxed paper on a tray.
5. Melt the chocolate in the double boiler; scraping the sides
with spoon so that it does not scorch.
6. Dip the balls in the melted chocolate and cover it well.
7. Put it on the tray and chill it.
VIRGINIA APPLE PUDDING

................................................
INGREDIENTS:
1 cup white sugar
1/4 teaspoon salt
1 cup milk
2 cups chopped, peeled apple
DIRECTIONS:
2. In a baking dish, mix sugar, butter, baking powder, flour, milk
and salt.
3. In a microwave proof bowl, mix cinnamon and apples.
4. Microwave on high until the apples are done, should take 5
minutes.
5. Layer apples over the batter
6. Bake for half an hour and you are done.
APPLE BUTTER BARS

................................................
INGREDIENTS:
1/2 Cup Butter
1/4 Cup White Sugar
1 Egg
3/4 Cup Apple Butter
1/2 Teaspoon Apple Pie Spice
1 Cup Raisins
1 Cup Confectioners' Sugar
1/4 Teaspoon Vanilla Extract
2 Tablespoons Milk
DIRECTIONS:
2. Now grease baking pan that is 13 x 9 x 2 inches.
3. Whip margarine or butter until it’s creamy before adding in
the brown sugar, half the flour, white sugar, apple butter, egg,
pie spice and baking soda.
4. Mix well and then put in rest of the flour and the whole
raisins.
5. Pour the mix into the pan.
6. Bake for 25 minutes and then cool it on the rack.
7. Drizzle with the icing and cut the pieces.
8. Icing Mix: combine one cup of the confectioners’ sugar and
one tablespoon of milk and quarter teaspoon of vanilla; and
mix them well.
PRETZEL SALAD II
................................................
INGREDIENTS:
CRUST
2 1/2 cups crushed pretzels
3 tablespoons confectioners' sugar
3/4 cup melted butter
FILLING
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 cup frozen whipped topping, thawed
TOPPING
1 (6 ounce) package strawberry flavored Jell-O® mix
1 1/2 cups boiling water
1 (16 ounce) package frozen strawberries
DIRECTIONS:
2. In a medium bowl, mix the pretzels, three spoons of
confectioner’s sugar powder and the butter.
3. Pour it in to a9 x 13 inch casserole dish.
4. Bake well for ten minutes and then cool.
5. For the filling—mix cream cheese and one cup powdered
sugar in a bowl. Then add in the topping and mix well.
6. Pour it into the crust and chill it.
7. Combine gelatin mix with the boiling water. Add the
strawberries. Allow to cool slightly.
8. When the gelatin is thick, put the mixture into the crust on
top of the filling.
9. Chill at least 2 hours.
FRENCH QUARTER BREAD PUDDING

PREP 20 M COOK 1 H READY IN1 H 20 M
................................................
INGREDIENTS:
1 (1 Pound) loaf French bread
1/2 cup chopped pecans
1/2 cup unsalted butter, melted
3 eggs
1 cup half-and-half cream
1 1/4 cups milk
1/2 teaspoon ground nutmeg
1 cup white sugar
1/4 cup golden raisins
DIRECTIONS:
2. Cut the bread pieces to one inch slices.
3. Arrange the bread pieces and the pecans ina greased 8 x
13baking dish and dash it with melted butter.
4. In a big bowl, mix eggs, milk, cream, cinnamon, nutmeg,
vanilla and sugar.
5. Put the egg mix in the bread and soak it well.
6. Bake for an hour and eat hot.
MISSISSIPPI MUD PIE I

................................................
INGREDIENTS:
2 cups graham cracker crumbs
1/4 cup white sugar
3/4 cup white sugar
8 Ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
3 cups milk
DIRECTIONS:
1. Blend the cracker crumbs, ¼ cup of sugar, and the butter.
Pat it into a 9 x13 inch pan.
2. Mix half of the whipped topping, ¾ cup of sugar and the
cream cheese. Pour into crust.
3. Combine the milk and the puddings and cover the top of
the cheese cream with it.
4. Top it with rest of the whipped topping.
KEY LIME CREAM PIE

TOTAL TIME: 1 HR 3 MIN PREP: 25 MIN COOK: 18 MIN
................................................
INGREDIENTS:
1 (9 inch) pie crust, bake
3 eggs, beaten
1/2 cup key lime juice
1 teaspoon grated lime zest
DIRECTIONS:
2. In a bowl, mix eggs, condensed milk, lime juice and the rind.
3. Blend on medium speed for a minute and pour it in the bake
pastry shell.
4. Bake for 35 minutes and cool for 15 minutes on the rack.
5. Chill it for two full hours before eating.
6. Top it with whipped cream if you want and chill any leftovers
(but eat before 3 days).
APPLE SAUCE CAKE

PREP : 30 M COOK : 1 H 30 M READY IN :3 H
................................................
INGREDIENTS:
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 cup shortening
1 cup white sugar
1/2 cup water
1 egg
1/2 cup chopped walnuts
1 cup chopped raisins
1 (16 ounce) jar applesauce
1 (8 ounce) package cream cheese
1 tablespoon milk
5 1/2 cups sifted confectioners' sugar
1/3 cup orange juice
DIRECTIONS:
2. Grease and flour 9 x 13 inch pan or two 8 inch circular pans.
3. Mix the flour, baking powder and soda, cinnamon, salt, all
spice and the cloves.
4. In a new big bowl, mix sugar with the shortening before
pouring in the water and the egg.
5. Add in flour and applesauce and mix well.
6. Add raisins and nuts now.
7. Put the mix in the pan and bake it for 50 minutes.
8. Cool and frost it with cheese cream frosting.
9. For Frosting: In a bowl, mix cream cheese and then pour milk
and vanilla. Combine well before adding in the sugar
confectioners and lemon or orange juice; mix well.
PIG PICKING CAKE II

................................................
INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
1/2 cup margarine
4 eggs
1 (11 ounce) can mandarin oranges, with juice
1 (15 ounce) can crushed pineapple with juice
1 (3.4 ounce) package instant vanilla pudding mix
1 cup chopped pecans
1/4 cup flaked coconut
DIRECTIONS:
2. Grease and flour three nine-inch circular pans.
3. In a large bowl, mix margarine, cake mix, mandarin oranges
and juice and eggs.
4. Pulse it in a mixer for 3 minutes.
5. Pour it in the 3 pans and bake for half an hour.
6. Cool completely.
7. For filling: In a big bowl, mix the pineapple with juice and
pudding mix. After this add in the pecans and the coconut.
Then add in the whipped topping frost layers.
8. Stack layers and frost outside.
9. Chill it well.
CAROLINA DELIGHTS
................................................
INGREDIENTS:
2 cups white sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
1/2 cup peanut butter
3 cups quick cooking oats
DIRECTIONS:
1. In a light sauce pan, mix milk, sugar, cocoa, and the
margarine.
2. Cook over high heat and bring to a boil.
3. Remove from the heat and mix in the vanilla, oats, and
peanut butter.
4. Drop batter (spoon by spoon) over the greased wax paper;
let it cool.
5. Store the cookies inside an air tight box
MISSISSIPPI MUD COOKIES

................................................
INGREDIENTS:
2 cups white sugar
1/2 cup butter
1/2 cup milk
3 cups roll oats
6 tablespoons unsweetened cocoa powder
1/2 cup flaked coconut
DIRECTIONS:
1. Boil sugar, butter and milk for couple minutes.
2. Mix in vanilla and cocoa.
3. Add rest of the ingredients and stir well.
4. Spread it over the wax paper (spoon by spoon).
5. Cool and eat it!
CHOCOLATE CHIP PIE IV

PREP 30 M COOK 1 H READY IN 1 H 30 M
................................................
INGREDIENTS:
1 cup white sugar
2 eggs
1/2 cup butter, melted and cooled
1 cup pecans, coarsely chopped
1 cup semisweet chocolate chips
DIRECTIONS:
1. Combine sugar and flour in a bowl.
2. Add the whipped eggs, nuts, butter, chocolate chips, and the
vanilla.
3. Pour the mix into the pie crust.
4. Put the pie pan on the cookie sheet and bake at 325 F for an
hour.
ONE AND A HALF MINUTE

COOKIES
................................................
INGREDIENTS:
1/2 cup butter
2 cups white sugar
1/2 cup milk
4 tablespoons unsweetened cocoa powder
1/2 cup peanut butter
1/2 teaspoon vanilla extract
3 cups quick cooking oats
DIRECTIONS:
1. Boil sugar, margarine, milk and the cocoa.
2. Let it boil for one and half minutes.
3. Remove from the heat and then mix peanut butter and vanilla
in it.
4. Put the oats next.
5. Spoon by spoon put the batter on waxed paper (keep a
newspaper below) and cool it.
6. Peel from the paper and flip.
7. Cool and dry it and keep it in an air tight box.
WILLIAMSBURG ORANGE CAKE

PREP 30 M COOK 1 H READY IN 1 H 30 M
................................................
INGREDIENTS:
2 3/4 cups cake flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1/4 cup shortening
1 1/2 cups buttermilk
3 eggs
1 cup golden raisins, chopped
1 tablespoon orange zest
1 recipe Williamsburg Butter Frosting
DIRECTIONS:
2. Grease and flour in a 9 x 13inchpan or two 9 inch cake pans
or three eight inch pans.
3. In a big bowl, mix cake flour, baking soda, sugar, and the
salt.
4. Put the butter in along with buttermilk, shortening, raisins,
eggs, orange zest, vanilla and the nuts.
5. Mix well; use a mixer for three minutes over high speed.
6. Put the mix in the pan(s).
7. Bake for 50 minutes(9 by 13) or 35 minutes (9 inch or 8 inch
pans).
8. Cool completely and frost it with Williamsburg frosting.
FRESH GRAPEFRUIT CAKE

PREP20 M COOK25 M READY IN1 H 55 M
................................................
INGREDIENTS:
2 eggs
1 teaspoon grated grapefruit zest
1/2 cup fresh grapefruit juice
3/4 cup milk
3 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
DIRECTIONS:
2. Grease and flour2 nine inch pans
3. Mix the flour, baking powder and the salt in a big bowl.
4. Mix the cream with the butter and the sugar.
5. Add the eggs one by one and then put in the vanilla and the
grapefruit zest.
6. Add the flour mix then the grapefruit juice and the milk.
7. Pour the mix into the 2 pans.
8. Bake for half an hour. Cake is done when a knife inserted into
9. Cool completely on the racks.
CONCLUSION
Thank you again for downloading this book!
The next step is to try the different recipes and share them with the people you
hold dear.
Finally, if you enjoyed this book, please take the time to share your thoughts and
post a review. It would be greatly appreciated.
Thank you and good luck!
APRIL KELSEY
DISCLAIMER
This SOUTHERN COOKING is written with an intention to serve as purely
information and educational resource. It is not intended to be a medical advice or
a medical guide.
Although proper care has been taken to ensure to validity and reliability of the
information provided in this book. Readers are advice to exert caution before using
any information, suggestion and methods described in this book.
The writer does not advocate the use of any of the suggestion, diet and health
programs mention in this book. This book is not intended to take the place of a
medical profession, a doctor and physician. The information in this book should
not be used without the explicit advice from medically trained professions
especially in cases where urgent diagnosis and medical treatment is needed.
The author or publisher cannot be held responsible for any personal or commercial
damage in misinterpreting or misunderstanding any part of the book.

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