Wednesday, January 23, 2013

Southern Supper

Growing up, I didn't ever think of myself as being Southern. We were Midwesterners living in Missouri, the heartland. My Mother's staple meals were meatloaf, roast and yes, we ate a lot of Jello salads! When I'd visit my Grandma just 100 miles to the south, the table was always filled to capacity at mealtimes. In the middle of the table set an assortment of sweet and sour.. honey and sorghum, preserves and jellies, pickles and vinegar. Suppertime was a long, drawn out event that was prepared for and enjoyed. Long after the dishes were cleared, we'd set at the table and talk. I realize now that those conversations turned me into a Southerner. No matter where you go in the south, it's meat and three, plus a salad, rolls, dessert and sweet tea...

North Louisiana Dutch Oven Fried Chicken
A Celebration of the Flavors of the South
Devon O'Day
1 (2 to 3 pound) whole fryer, cut into pieces
Shortening or vegetable oil, to fill a cast-iron Dutch oven half full
  2 cups all purpose flour
 2 teaspoons salt, divided
 2 teaspoons pepper, divided
Rinse the chicken pieces and set aside. Heat the shortening or oil in the Dutch oven on high or to about 365 degrees. In a large bowl or brown paper bag, combine the flour, 1 teaspoon of the salt and 1 teaspoon of the pepper. Use the remaining 1 teaspoon salt and 1 teaspoon of pepper to cover each piece of chicken before dredging in flour or shaking to coat in brown paper bag. (Note: Additional salt and pepper, or dry Cajun seasoning, can be used on chicken pieces prior to flouring if a more savory chicken is desired). Make sure each piece of chicken is completely covered in flour. Test the oil to make sure it is hot by dropping a pinch of flour in the skillet. If the flour begins to sizzle, the temperature is right. Gently add all the chicken to the Dutch oven and clamp the lid on, reducing the heat to medium high, which should look like a gentle rolling boil. Check the chicken after about 15 minutes, bringing the bottom pieces to the top, rotating the top pieces to the bottom. At about 25 minutes remove the lid, increase the hit and turn each piece until it becomes a dark golden brown and the juices run clear. Remove each piece with tongs or a large fork and place on a large plate covered with paper towels or brown paper to soak up any excess oil, before moving to a serving platter.

 Lawn Mower Salad
from All Recipes makes 6 servings 

 1/2 cup canola oil 
1/2 cup white sugar 
1/4 cup water 
1/4 cup balsamic vinegar 
2 (3 ounce) packages chicken-flavored ramen noodles, crushed, seasoning packets reserved 
1 (12 ounce) package broccoli coleslaw mix 
1 bunch green onions, sliced 
1 cup roasted cashews 
1/4 cup roasted sunflower seed kernels 

Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved. Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.

Doesn't this look like a great way to get your veges? Three kinds of cheeses and bacon, this is very close to my favorite potato casserole!
Grandma's Green Beans and Ham
1/2 cup chopped country ham (I like a good Arkansas ham like Petit Jean)
1 tablespoon oil
1 1/2 cups water
1 teaspoon sugar
1 teaspoon salt
2 pounds fresh green beans, snapped
Brown the ham in the oil in a 3 quart saucepan. Then add the water, sugar, salt and bring to a boil. Add the beans and stir, then cover the pot and reduce the heat. Simmer covered for 25-30 minutes until beans are tender. Makes enough for 6 servings, 3 if they are green bean lovers!

Buttery Cooked Carrots
4 cups carrots, cut in 1/2" slices, or baby carrots
1 teaspoon salt
1/2 teaspoon sugar
2 tablespoons butter
3 1/2 cups water
Add all the ingredients to saucepan and bring to a boil. Cover and turn heat to low, simmer until carrots are tender about 20-25 minutes.   

Frozen to golden delicious in less than 3 hours. Can you say easy?

 Six of One, Plus One of Another Cobbler
A Celebration of the Flavors of the South
Devon O'Day

1 stick butter
 1 cup self-rising flour
1 cup sugar, divided
1 large egg
1 cup evaporated milk
1 tablespoon vanilla or almond extract (almond is especially good with peach cobbler)
1 cup canned fruit, not drained (peaches, cherries, blueberries or blackberries)

Preheat the oven to 350 degrees. Melt the butter in a 2 or 3 inch deep 9 inch square baking dish. In a large bowl, stir together the flour, all of the sugar except one tablespoon, the egg, milk and flavoring, blending well. Pour the mixture into the baking dish over the melted butter. Dump the fruit in the center  of the mixture and swirl it around the dish. (Don’t blend the fruit in entirely, but leave the “swirls” of fruit). Sprinkle the reserved teaspoon of sugar on top of the entire mix and bake for 30 minutes, or until the cobbler is golden on top.


  1. If only I could get my kids to come home for a southern meal. I used to go to a Mom's cafe that served food family style at long tables. Quite a sense of community.

  2. Those recipes look great. Also, sounds like my growing up years visiting all the family right there in NW Arkansas.


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