BOILED: Cross-cut chestnuts on flat side; bring to a boil and simmer
15min. Peel chestnuts 2 or 3 at a time. If hard to peel, boil 5min more.
Boil again 40min after peeled.
PEELED & SAUTEED: with butter and melted cheddar or American cheese,
cooking 40 min more.
OVEN ROASTED: Cross-cut on rounded side; lay on flat side on cookie sheet
in one layer. Bake at 400º for 20min.
ROASTED OVER COALS: Cross-cut on rounded side; lay flat one layer on metal
pie plate (punch holes in bottom of pie plate). Place on grill over coals;
cook until tender.
Grits was made
the official prepared food of Georgia in 2002. Grits are bits of ground
corn or hominy which constitute a uniquely indigenous Southern food first
produced by Native Americans many centuries ago. Corn is a preeminent
Georgia crop grown throughout the state. Grits can be a pure and simple
breakfast dish or can be incorporated into gourmet cooking through
I found a recipe that
fits right in with my idea of a "southern" breakfast custom ... I
will have to ask my friends living near Atlanta if they have ever eaten
this for their breakfast!
A delicious hot treat on a cold morning. Convenient to prepare ahead of
2 cups oatmeal
1 1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 eggs, beaten
1/2 cup chunky or regular applesauce
1/2 cup brown sugar
1 cup vanilla yogurt
Preheat oven to 325° F. In a large bowl combine the oatmeal, baking powder
and salt. Mix in milk, eggs, applesauce, brown sugar. Stir and pour into a
greased casserole dish. Bake at 325 for 45 minutes. Serve hot, topping
each with vanilla yogurt. Serves four.
[back to the
Sour Cream Corn
1 cup flour
1 cup cornmeal
1/2 cup sugar
2 tsp baking soda
1 tsp rosemary (optional)
1/2 tsp salt
1 cup sour Cream
1/3 cup milk
2 TSP melted butter
Mix together all the dry ingredients. In another bowl, mix all the other
ingredients. Then mix both together until just combined. Pour into a well
greased 8 inch square baking dish. Bake in a preheated 400 degree oven of
20 to 25 minutes.
4-6 firm green tomatoes sliced about 1/2-1 inch thick,
put in cold tap water to cover up.
2 cups of yellow corn meal
1/4 cup flour
salt and pepper
In a large skillet, use 100 percent vegetable oil, heat oil.
Make sure your oil is hot enough before your start frying
Mix up egg to wash the tomatoes. Mix the flour in the
corn meal. Coat the tomatoes with the cornmeal and flour
mix. Add your salt and pepper as you fry the tomatoes.
Drain on a paper towel.
Old Southern Recipe
for White Fruit Cake
1/4 lb. candied Cherries
1/4 lb candied pineapple
1/4 lb candied citron
1 lb pecans
1 lb butter
1 can coconut shredded
2 cups sugar
6 egg whites
3 cups self rising flour
1/4 c milk
1 t. vanilla
Chop fruit and nuts fine.
Cream butter and sugar.
Add milk, vanilla, egg whites, and flour.
Fold in fruit and nuts.
Add a little more milk if batter is too stiff to stir but it should be
Spoon into bunt pan and cook in slow oven (275-300º) until toothpick comes
out clean (about 1hr)
This cake will not keep like regular fruit cake. Make not more than two
days before Christmas.
[back to the top]
Fashioned Chocolate Fudge
[I remember my Mom making this fudge every year at Christmastime. Mom was
a Texas native - and a true Southern Lady! I have never been able to make
fudge as good as this.]
2/3 Hershey's cocoa
3 cups sugar
1/8 tsp salt
1 1/2 cups milk
Combine cocoa, sugar and salt. Add milk. Bring to a boil, stirring
constantly. Cook to 235* degrees (on candy thermometer( or when when syrup
is dropped into very cold water forms a soft ball that flattens when
removed from water) WITHOUT STIRRING AT ALL! (stirring makes a grainy
fudge. SO does stirring BEFORE it cools to lukewarm). Remove from heat.
Add 4 1/2 tbsp butter and Vanilla. Cool at room temperature to 110 degrees
F. (lukewarm). Beat with a wooden spoon until fudge thickens and loses
some gloss. Quickly spread in buttered 8-9 inch square pan that has been
buttered all over. Cool. Then cut into about 3 dozen squares.
Southern Pecan Pie
[I've made this many times & never knew it was "Southern"!]
1/2 cup butter
1 cup sugar
3 slightly beaten eggs
3/4 cup dark corn syrup
1/4 teaspoon salt
1 teaspoon vanilla1 cup chopped pecans
1 9-inch unbaked pie shell
Chill pie shell while making filling.
Cream butter adding sugar gradually until fluffy.
Add remaining ingredients and blend well.
Pour into pie shell.
Bake at 375 degrees for 40 - 45 minutes.
[back to the top]
This has nothing to do
with Southern Recipes... other than I just found out that resourceful
southerners have managed to create recipes from this vine!!
This vine is believed
to cover more than 7 million acres in the South. That 'Kudzu covers
Dixie like the dew' is no idle statement. Propagating at the rate of a
foot (or more) a day, kudzu is like a runaway locomotive. I've heard it
said that Southern mothers will keep a close eye on their children while
they sleep in the summer to keep them from being choked to death by the
night creeper vine...... It's said that a country family went on a two
week vacation, and when they returned, the country road which had not been
traveled while they were away, was covered with kudzu and they lost their
way home...... An escaped prisoner fled into a kudzu patch and is still
It's not uncommon to see entire trees or telephone poles completely
covered by kudzu. Abandoned cars, sheds or even houses can become victims
of this powerful parasite. Spanish Moss can't even begin to compete. If
the vines were not killed by the frost, the entire South would become a
single kudzu field.
So, what good is it? The vine is very popular for basket weaving. It is
now 'chic' to display handmade Kudzu art....Kudzu plants produce large
,wisteria like, purple flowers on long racemes, and beans in flat, papery
pods covered with a tawny down. The plant is edible, and can be used to
make jelly from the flowers, wine, or fried leaves.... The Japanese make a
Tofu from the tubers of the root.....Cows love it. Goats love it. We Hate
For more information
[and recipes!] for the Kudzu...
Click here -