Great Recipes

Replies:

• 
• by
  • annaswan
  on Oct. 8, 2007 at 9:57 PM
• Poke Salad 
  
  
  
  For an in depth article on this Southern favorite, please read: 
  What Is Polk Salad? 
  
  
  
  
  
  
  Ingredients
  Pokeweed, leaves only (about 4 lbs.)
  Enough water to cover the poke leaves
  3-4 pieces of bacon
  Salt and black pepper to taste
  
  Directions
  Wash the poke leaves thoroughly two or three times. Place them in a pot with water to cover, then boil them until tender. Drain. Repeat the boiling process. Note: It is important NOT to eat the poke salad after only one cooking. Meanwhile, fry the bacon in a skillet until brown, breaking it into small pieces. Add the cooked poke leaves to the bacon and drippings and heat, adding salt and pepper to taste. Some people prefer to cook the poke and then scramble eggs in with it. Serves 4-6.
  
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• 
• by
  • annaswan
  on Oct. 8, 2007 at 10:03 PM
• Boiled Peanuts
  
  
  
  
  
  
  
  
  
  
  
  Ingredients
  4 pounds peanuts
  6 quarts water
  6-10 tablespoons kosher salt
  
  Directions
  Cover peanuts with water, boil slowly for 1 1/2 -2 hours.
  Water should be briny. Add more water and salt if necessary.
  Test to see if peanuts are soft inside, but, not mushy.
  Allow to soak for 30 minutes, drain.
  
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• 
• by
  • annaswan
  on Oct. 8, 2007 at 10:12 PM
• Chocolate Pie
  
  
  
  
  
  
  
  
  
  Ingredients
  3 cups sugar
  2 T. margarine
  1/2 cup cocoa
  1/4 cup corn starch
  Pinch of salt 3 cups skim milk
  3 egg beaters (or 3 eggs)
  1 t. vanilla
  9" cooked pie shell 
  
  Directions
  Mix sugar, cocoa, corn starch, salt and milk in a saucepan.
  Cook until it starts to thicken, add 3 egg yolks, bring to a
  boil stirring constantly for 5 minutes on medium heat Remove
  from heat, add margarine, let cool 5 minutes. Add vanilla and
  pour into pie crust Meringue
  
  Beat 3 egg whites and 1 T. cream of tarter until foamy. 6 T.
  sugar (one at a time) Beat until stiff, add 1/2 t. vanilla and put on pie.
  Brown under broiler.
  
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• 
• by
  • annaswan
  on Oct. 8, 2007 at 10:15 PM
• Peanut Butter Fudge
  
  
  
  
  
  
  
  
  
  
  
  
  Ingredients
  2 cups sugar
  1/2 cup milk
  3/4 cup peanut butter
  1 teaspoon vanilla
  
  Directions
  Put sugar and milk in pan and bring to boil. Boil two and
  a half minutes. Remove from heat and add peanut butter
  and vanilla. Stir until mixed well. Pour into greased pan .
  Cool and cut
  
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• 
• by
  • annaswan
  on Oct. 8, 2007 at 10:32 PM
• Southern Blackeyed Peas
  
  
  
  
  
  
  
  
  
  
  
  
  
  Ingredients
  1 pound dried blackeyed peas
  2 ham hocks 
      or 4 oz. salt pork, sliced 
      or 1/4 cup bacon drippings 
  
  Directions
    Rinse peas in cold water, drain. Cover with fresh water and bring to a boil. Add ham hocks or salt pork. Bring to another boil then  reduce heat. Cook approximately 4 hours on medium-low. Stir occasionally and add more water as needed. Cook until tender but not mushy.  Season with salt and pepper as desired.
  
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• 
• by
  • annaswan
  on Oct. 8, 2007 at 10:36 PM
• Southern Chocolate Gravy  
  
   
  
  
  
  
  
  
  
  
  Ingredients
  2 tbsp. cocoa 
  1 1/4 cups sugar 
  2 tbsp. cornstarch 
  2 cups milk  
  
  Directions
    Mix  cocoa, sugar, and cornstarch in a 2-quart saucepan. Gradually stir in the 2 cups of milk. Cook over medium heat while stirring often to prevent scorching.  Cook until thickened.  Remove from heat and serve with hot biscuits.
  
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• 
• by
  • annaswan
  on Oct. 8, 2007 at 10:42 PM

• Southern Banana Pudding
  
  
  
  
  
  
  
  
  
  
  Ingredients
  **Preheat Oven: 325° 
  1 pkg. Vanilla Wafers
  5 ripe bananas, sliced
  3/4 cup sugar
  1/3 cup flour
  Dash of salt
  3 eggs, separated
  2 cups milk
  1/2 tsp. vanilla
  
  Directions

  Mix 1/2 cup sugar, flour and salt in top of double boiler.  Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. 
  In a 1 1/2 - 2 quart casserole pour a small amount of custard, top with wafers and then banana slices. Continue to layer custard, wafers and banana slices ending with custard.
  
  Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon over pudding, spreading evenly to cover entire surface and sealing well to edges. 
  
  Bake in center of oven until golden browned, 15 to 20 minutes.
  Serve warm. Refrigerate left-overs.
  
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• 
• by
  • annaswan
  on Oct. 8, 2007 at 10:50 PM
• Corn Bread
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Ingredients
  1 Cup  flour
  3/4 cup cornmeal
  1/4 cup sugar (I Like Sweet)
  3 tsp baking powder 1 tsp salt
  2 eggs
  1 cup milk
  1/4  cup oil
  
  Directions
  Mix flour and corn meal, add sugar, baking
  powder, and salt. Beat eggs , add milk. Mix
  with dry ingredients and stir until fairly smooth,
  then add oil and stir in. Pour into greased pan.
  Bake 20 to 30 minutes at 350 degrees.
  
  
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• 
• by
  • kateloveslance
  on Oct. 10, 2007 at 3:10 PM
• Another good thing to do with boiled peanuts is add some crawfish boil to it.  It adds a very addictive flavor, and is a good variation on regular plain boiled peanuts.

• 
• by
  • Mamaoftwingles
  on Nov. 25, 2007 at 8:51 AM
• One of our favorite Holiday Appetizer type recipes is SO easy, and very inexpensive to make this time of year.
  
    Soften cream cheese to room temp (I am not brand happy, but I greatly prefer philly cream cheese...its 99 cents a block this time of year) and then open up and spread a can of whole berry cranberry sauce over the cream cheese.  That's IT!!! Spread over Ritz or Townhouse or Club crackers and it is so yummy!
  
  

  Hugs, Love, Blessings & Bare Feet,

  Jen, Proverbs 31 wife,  home-schoolin', baby-wearin', cloth-diaperin', barefootin', God-fearin', crunchy mama of three miracles!  Daniel & Jonah (7 y.o. Fraternal Twins) & Samuel (3 y.o.)

  
  

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