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    Down Home Southern Cooking
    Down Home Southern Cooking
    Down Home Southern Cooking
    Ebook193 pages1 hour

    Down Home Southern Cooking

    By Dawn Michelle Everhart

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    About this ebook

    The Recipes you'll find in this cook book have come down through our family for many generations. Some of them are newer than others, fifty years or less. A few of them have been passed down from mother to daughter, or grandmother to granddaughter, for over two hundred years. There has also been an occasional grandson thrown in from time to time just for good measure. All of them are tried and true favorites that your family will love just as much as ours always has.

    Although quite a few of the recipes are very healthy, none of them were created with that purpose in mind. What you will find in here is just Good Ole Southern Style recipes that will keep your family coming back for seconds and thirds. Many of the recipes were never written down before now, having been personally taught how to prepare the dishes by their elders.

    Most of these heirloom recipes have now been converted to Real Measurement: teaspoons, tablespoons, and cups instead of pinches, dashes, and handfuls. Many of the recipes got their start over fire pits and on wood stoves, these now have burner and oven temperature settings for you convenience as well.

    None of the recipes are etched in stone, I want all of you aspiring Southern cooks to feel free to change or modify them to suit your own individual tastes. That's what Southern cooking is all about, putting a meal on the table that you and your family will love to eat. Many a Southern Belle has snared the man of her dreams through his taste buds.

    LanguageEnglish
    PublisherDawn Michelle Everhart
    Release dateJan 22, 2011
    ISBN9781458163110
    Down Home Southern Cooking
    Author

    Dawn Michelle Everhart

    These books are a cooperative effort between me and my husband, Timothy Craig Everhart, fantasy writer and author of "Tianna Logan and the Salem Academy for Witchcraft." While writing these cookbooks was indeed my idea and I choose which recipes to include in them, the actual physical writing was his job, he IS the writer of the family. Dawn Everhart lives in Lexington, NC with her husband Tim and their three somewhat wild and crazy kids; Angela, Chelae, and Anthony.

    Read more from Dawn Michelle Everhart

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      Book preview

      Down Home Southern Cooking - Dawn Michelle Everhart

      The Recipes you'll find in this cook book have come down through our family for many generations. Some of them are newer than others, fifty years or less. A few of them have been passed down from mother to daughter, or grandmother to granddaughter, for over two hundred years. There has also been an occasional grandson thrown in from time to time just for good measure. All of them are tried and true favorites that your family will love just as much as ours always has.

      Although quite a few of the recipes are very healthy, none of them were created with that purpose in mind. What you will find in here is just Good Ole Southern Style recipes that will keep your family coming back for seconds and thirds. Many of the recipes were never written down before now, having been personally taught how to prepare the dishes by their elders.

      Most of these heirloom recipes have now been converted to Real Measurement: teaspoons, tablespoons, and cups instead of pinches, dashes, and handfuls. Many of the recipes got their start over fire pits and on wood stoves, these now have burner and oven temperature settings for you convenience as well.

      None of the recipes are etched in stone, I want all of you aspiring Southern cooks to feel free to change or modify them to suit your own individual tastes. That's what Southern cooking is all about, putting a meal on the table that you and your family will love to eat. Many a Southern Belle has snared the man of her dreams through his taste buds.

      Table Of Contents

      Chapter One: Appetizers

      (for the well-to-dos, just snacks for the rest of us)

      Stuffed Mushrooms

      You may want to double or even triple this recipe, these delectable treats will melt in your mouth and vanish at an amazing rate. No matter how many I fix there never seems to be any leftover.

      2 dozen medium Portabella mushrooms (about 2")

      1 lb. Sausage

      1 lb. Ground beef

      8 oz. cream cheese

      Remove the stems from the mushrooms and clean out the caps. Put in boiling water for a few minutes until they begin to soften, remove gently from the water and drain on a paper towel. While they are cooling, brown the Ground beef and the Sausage together over medium heat in a med. Sauce pan. Drain grease from the meat and add the cream cheese, stir constantly until the cheese is completely melted. Stuff this mixture into the cooled caps and place them evenly spaced into a lightly greased pan. Bake at 350 for 30 minutes. Serve warm.

      Spicy Cheese Puffs

      These will spice up any party. Do use your own judgment how much or what kind of hot sauce you use. Also feel free to use your favorite cheese or cereal flakes instead.

      1/4 cup of butter

      2 cups of grated cheddar cheese

      6 drops of liquid hot sauce (3 drops for mild)

      4 cups of crushed corn flakes

      1/2 cup of self-rising flour

      Put butter and cheese in a mixing bowl and beat with mixer until smooth and creamy. Add hot sauce and mix thoroughly. Combine the flour with the corn flakes, add to the bowl and beat until the entire mixture is well blended. Use a ball scoop if you have one, or a teaspoon to scoop out. Flour your hands and roll the scoops into round balls. Space 2" apart on an ungreased cookie sheet and bake at 375 for 10 to 12 minutes until golden brown. Serve warm or let cool.

      Cold Cheese Rounds

      7 hard boiled eggs, chopped find

      3 slices of bacon, fried crisp, then crumbled

      2 teaspoons of minced onion

      1/2 teaspoon of salt

      Black pepper to taste

      1/3 cup of mayonnaise

      2/3 cup of grated cheddar cheese

      Combine all of the ingredients except the cheese with a spoon. Shape into small balls then roll each one in the cheese until evenly coated and refrigerate for several hours before serving on a plate with toothpick handles.

      Cheesy Bacon Squares

      Extra thin sliced bacon

      Shredded cheddar cheese

      Saltine crackers

      Cut bacon strips in half and wrap each piece around a cracker. Place close together in a shallow pan and bake at 400 until the bacon is crisp, 10 to 15 minutes usually, turn at least once. Sprinkle with shredded cheese and bake a couple more minutes until it melts. Serve hot.

      Sausage Balls

      1 lb. sausage

      1 1/4 cups grated cheddar cheese

      2 cups of biscuit mix

      1/4 cup of finely minced green peppers

      1/4 cup of finely minced onion

      Mix all of the ingredients (at room temperature) together in a large bowl, by hand, until thoroughly blended. Roll into small balls and bake in an ungreased pan at 350 for 15 to 20 minutes or until lightly browned.

      Cheesy Bread Bits

      Your favorite canned biscuits

      Melted margarine

      Grated Parmesan cheese

      Separate and quarter biscuits then dip each piece into the melted margarine and roll in the grated cheese until evenly coated. Place on a cookie sheet and bake 350 for 5 to 7 minutes until browned.

      Bratwurst Rolls

      1 cup of plain flour

      1/2 cup of butter (cold)

      1/2 cup of small curd cottage cheese

      6 five inch Bratwurst sausages (precooked)

      6 tsp. Dijon mustard

      1 egg

      1 tbsp. milk

      Measure the flour into a medium mixing bowl. Cut the butter into 1/2 inch chunks and using a pastry blender or a fork, cut into the flour until it is in pea sized pieces. Stir in the cottage cheese until a stiff dough forms then divide into 6 equal parts. On a floured board, roll out pieces to make rectangles 3 inches wide and 6 inches long. Spread a tsp. of the mustard on each one, then top with a sausage and roll up. Seal the sausages completely then lay on the seams in a greased pan. Prick with a fork to allow steam to escape while baking. Mix egg and milk and brush the pastry just before baking. Bake at 400 for 20 to 25 minutes until nicely browned. After cooling for about 5 minutes, slice into 1 inch pieces, spear with toothpicks and arrange on a serving tray.

      Cheese Sticks

      1/2 lb. cheese (sharp cheddar), grated

      1/4 lb. butter

      1/2 tsp. salt

      1 1/2 cups self-rising flour

      Mix cheese and butter, cream well. Add flour, salt and blend thoroughly. Chill for 2 to 3 hours. Roll out on a well floured board until it’s an 1/8 inch thick, then cut into strips about 3/8 inch wide. Bake on a greased pan at 350 until golden brown

      Cheese Rounds

      1 stick of margarine

      1/2 lb. grated cheese

      2 tsp. steak sauce

      1 cup of plain flour

      1/2 tsp. salt

      1/2 pkg. of dry onion soup mix

      Mix all ingredients thoroughly and make into 3 rolls about 1 inch in diameter then chill for 2 hours. Slice about 3/8 inch thick then bake at 375 on a greased pan for 8 minutes.

      Open Faced Turkey Rolls

      1 1/2 cups of cooked Turkey (diced)

      1 1/4 cups of shredded cheddar cheese

      1/2 cup of minced celery

      1/4 cup mayonnaise

      1/4 cup sour cream

      2 tsp. Dijon mustard

      3 green onions w/tops (chopped)

      4 hamburger rolls split into halves

      Mix everything except the cheese and spread onto the 8 roll halves, top with the shredded cheese then bake at 350 until the cheese melts. Serve hot.

      Honey Pats

      1 1/2 cups of self-rising flour

      1/4 cup of margarine or butter

      1/2 cup of water

      Corn oil (for frying)

      Honey

      Cut the margarine or butter into 1/2 inch chunks and using a pastry blender or a fork, cut into the flour until it is in pea sized pieces. Gradually stir in the water until it forms a soft dough. Turn out the dough onto a lightly floured counter or board and knead gently until smooth. Roll out until it is about 1/8 inch thick and cut into 2 or 3 inch squares. In a large, deep skillet, pour about 1/2 inch of the corn oil and heat on medium hot burner. Fry pats in small batches that don’t overlap until puffed up and golden brown on both sides. Remove with a slotted spoon or spatula, then drain well on paper towels. Drizzle with honey and serve warm.

      Stuffed Celery

      Celery stalks

      Sandwich spread

      Cut the celery stalks into 3 inch long sections and

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