A few basic Southern recipes
EASY SHRIMP COCKTAIL WITH CREAM CHEESE
Here is a recipe that is really simple, easy and delicious for a party or whatever-you know, when you invite a group over for dinner and some arrive early? This is an easy thing to pull together until the actual meal is ready to serve. If you know people will come early, you could even make your own shrimp cocktail, but I always get raves on this version.
Shape an 8-ounce bar of cream cheese (or leave as is) into desired shape and cover it with a jar of shrimp cocktail (have another jar handy to replenish). Serve with saltines or assorted crackers. I sometimes add more horseradish to the sauce before spreading over cream cheese. Note: I think this works well for all those unexpected times we all experience because - Most everyone has cream cheese and some type of crackers on hand, and the little jars of shrimp cocktail can be frozen until needed-what could be easier?
1 chicken cut into pieces (or whatever parts you wish to use)
2 cups all-purpose flour (or enough to coat all the chicken)
Salt and black pepper to taste
Soak chicken in salted water (about 2 tablespoons) overnight or at least an hour or two. Drain and rinse. Place flour and seasonings in a plastic bag. Shake 2 or 3 pieces (depending on size-do not crowd) in the bag. When well coated, place in the refrigerator until ready to fry. If necessary coat again before frying. In a chicken fryer or deep skillet heat enough vegetable oil to come about half way up the chicken or to cover (about 375 degrees-oil should be hot, but not smoking). Add chicken, but do not crowd . When chicken begins to fry lower heat to medium. Fry until golden and crisp. Depending on size of chicken parts this will take from 10-20 minutes. Serve with cream gravy, mashed potatoes or rice, English peas or green beans, corn sticks, rolls or biscuits, slaw or salad of choice (such as tomatoes, cucumbers and onions in a vinegar and oil based dressing), and easy peach cobbler. Note: If you want biscuits with this, unless you really want to get into biscuits, I suggest you use a mix such as White Lily, Martha White, Bisquick, etc. They really are good.
Drain all but 3 tablespoons of the oil from the skillet the chicken was fried (leave the particles from the chicken in the bottom of skillet). Add 3 tablespoons of all-purpose flour to the hot oil, stirring quickly to prevent lumps. Cook while stirring until desired color (at least 2 minutes). Add 2 cups of chicken broth, salt and black pepper (white may be used) and cook until thickened. Whisk in ½ cup cream, half and half or milk. Cook until desired thickness. If too thick, add more milk. If you do not wish to use milk or cream, just use water.
A Southern cook's kitchen is not complete without a really good slaw recipe.
I could give a recipe here but I really don't see the point. Slaw is a matter of taste and there is really only one thing you need to remember-the freshest ingredients (also, a really good mayonnaise such as Hellman’s, Duke's or Blue Plate). In other words, the secret to a really good slaw is really fresh cabbage. If you do not have that, then you will need to rely on seasonings. You can make a fairly good slaw with the prepackaged slaw mixes by adding seasonings like Cavender’s, green onions, red onions, garlic powder or salt, black pepper, celery seed, etc. I like to grate the cabbage and sprinkle with a little sugar, salt and pepper to serve with fish. Made like this it reminds me of the slaw served at the Country Squire Restaurant in luka, Mississippi, of which I am so fond. For barbecue, I like to chop it fine for use on sandwiches and shred it to serve with ribs or whatever. I also like to add a little mustard to the mayonnaise, chopped regular onions or green onions and celery seed. To serve with dishes such as chicken and dumplings, I like to shred it finely. Then I add salt and black pepper to taste, green onions and mayonnaise to taste-that's it! In the summertime I like to add fresh ripe tomatoes. I chop the tomatoes, layer them on top sprinkle them with a tiny amount of sugar and toss right before serving. Doretta Blyth of Eastport, Mississippi makes a very good slaw with almost everything but the kitchen sink (she has even called it her Kitchen Sink Slaw). She puts tomatoes, radishes, carrots, cucumbers, celery tops, green onions, and I have even known her to put in boiled eggs for cook-outs. My sister Sandi thought it was the best when she had it at Charlie's Annual Fish fry at Mill Creek. (Mill Creek is part of the vast Tennessee River\Pickwick Lake area).
RELISH TRAY
This should have a nice assortment of fresh and pickled vegetables. Good things are: Sliced ripe or cherry tomatoes, sliced cucumbers, radishes, green onions (scallions), pickled okra and peppers, fresh peppers, stuffed or plain celery, ripe and stuffed olives, pickled squash, pickled green tomatoes. Of course you do not have to serve all of the above, but it is nice to have a relish tray on your table.
Any com muffin recipe found on the back of cornmeal packages is acceptable, but never use the amount of sugar called for-never more than a tablespoon if any at all. For this past New Year's Day dinner, my sister-in-law, Suzon (with the help of her daughter, Mallori) prepared these.
They did not use sugar, but you can use one tablespoon if you want muffins a little browner. Place a 12 cup muffin tin (use a comstick pan or skillet if you like) well greased with shortening into the oven set at 425 degrees. Mix cornmeal, buttermilk (you may use sweet milk), the egg or eggs (beaten) and then mix in the melted shortening. When the oven is preheated remove tin and fill with the mixture while shortening is hot. I suggested that Mallori use an ice cream scoop to fill the muffin tins and it worked very well. Bake until nice and brown. This will take about 20 to 25 minutes, depending on your oven. Remove muffins from pan and serve hot with sweet or salted bufter. Note: / know that some people like their cornbread sweet and that is fine. If you like it sweet, by all means, add as much sugar as you like.
If you have not made a cobbler, don’t let the thought scare you. I gave this recipe to my good friend Sheila who never bake & She said it was not only easy, but looked and tasted so good, no one believed she baked it.
1 stick margarine
1 large can peaches
1 cup self rising flour
Sugar to sprinkle on top, optional
1 cup sugar
1 cup milk
Cinnamon to taste, optional
Melt margarine in baking dish. Mix flour, sugar and milk. Pour into dish without stirring. Add peaches and sprinkle with cinnamon if you like. Bake at 350 degrees. After the crust starts forming over top sprinkle with sugar. Note: You may also use other sweetened canned fruit or even pie filling if you like.
* Some people drain the peaches, some people cut back on the milk and don't drain, and others just add it all (this is how I make mine). I suppose it is a matter of how juicy you want your cobbler. Its up to you.