Sweet Potato Patties source:  southernfood.about.com Sweet potatoes are mashed and shaped into patties, coated with crushed corn flakes then baked. INGREDIENTS: 3 cups cooked mashed sweet potatoes 1 tablespoon melted butter 1/3 cup milk 1/2 teaspoon salt 1 teaspoon sugar 2 cups crushed corn flakes PREPARATION: Combine sweet potatoes, butter, milk, salt, and
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  QUICK PUMPKIN SOUP source:  October 2005 issue of Allyou Magazine Enjoy the fall flavors of fall with this simple soup.  It’s ready in 20 minutes. 2 Tbsp. butter 1 onion, finely chopped 2 15 oz. cans solid packed pumpkin 1 quart water 1 cup milk 2 Tbsp. maple syrup 1/2 tsp. salt Freshly ground
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      Garlic Cheese Grits with Shrimp     INGREDIENTS: 3/4 cup uncooked grits 3/4 garlic flavored processed cheese, cubed 1 pinch cayenne pepper 2 tablespoons butter 2 tablespoons olive oil 2 cloves garlic, minced 1 tomato, diced 2 pounds fresh shrimp, peeled and deveined 1/2 lemon, juiced salt to taste DIRECTIONS: Cook grits according
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Gambas al Ajillo Mamá Pepa (Mother Pepa’s Garlic Shrimp) Ingredients: 3/4 pound small shrimp, shelled Kosher or sea salt 5 tablespoons extra virgin olive oil 3 tablespoons minced garlic 2 tablespoons minced fresh parsley 2 tablespoons amontillado (medium-dry) sherry Preparation: Sprinkle the shrimp with salt and let sit for 10 minutes. In a shallow casserole,
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  Cabbage, Carrots and Turnip Stew Description This is one of those dishes that grandma slaved over the stove "all day". However, the rewards of this sweet, flavorful meal makes it worth the time. It takes about 4 hours but it’s worth it! This is one of my favorite dishes featuring cabbage, carrots, turnips and
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  Pumpkin Fry bread I believe, (I could be wrong, though) that the Navajo invented fry bread. But in modern times other nations have adopted and adapted the recipe to their liking. This is my grandmother’s dessert recipe spin-off. Ingredients: 2 cups self-rising flour, plus 1-2 cups for kneading 2 cups cooked, mashed, fresh pumpkin
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    Asparagus Casserole 2 cups cracker crumbs (we used Saltines) 2 cups shredded cheddar cheese 1 can asparagus (15-ounce) 1 can cream of chicken soup 1/2 cup melted butter Heat oven to 350.  Mix cracker crumbs and cheese.  Drain asparagus, reserving the liquid.  Combine liquid with soup and in a 9×9 pan, layer asparagus,
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  TURNIP GREENS WITH CORNMEAL DUMPLINGS 1 beaten egg 3  Tbsp. butter or margarine, melted 1 1/2 c. white cornmeal 1 tsp. baking  powder 2 medium ham hocks 3 lb. turnips 1/2 c. all-purpose  flour 1 tsp. sugar 2 lb. turnip greens 1/2 tsp. salt 2 1/2 qt.  boiling water 1 small onion, diced 1
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  Cookbook preserves the tastes of American Indian culture Just in time for Thanksgiving, the Eastern Cherokee, Southern Iroquois and United Tribes of South Carolina have published a cookbook of authentic American Indian recipes. The book’s publication date coincides with Native American Indian Heritage Month, observed annually in November. Copies are available at the Happy
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  OYSTER STUFFING 20 oysters, shucked, plus their liquor 3 cups coarsely crumbled cornbread, recipe follows 3 slices bacon, cut crosswise into 1/4-inch strips 1/2 cup plus 2 tablespoons unsalted butter 3 medium shallots, thinly sliced 2 celery stalks (with leaves), thinly sliced 2 teaspoons kosher salt Freshly ground black pepper 3 tablespoons chopped flat-leaf
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  OYSTER STUFFING 20 oysters, shucked, plus their liquor 3 cups coarsely crumbled cornbread, recipe follows 3 slices bacon, cut crosswise into 1/4-inch strips 1/2 cup plus 2 tablespoons unsalted butter 3 medium shallots, thinly sliced 2 celery stalks (with leaves), thinly sliced 2 teaspoons kosher salt Freshly ground black pepper 3 tablespoons chopped flat-leaf
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cornbread_Hoecakes   Hoecakes      1 1/2  cup  cornmeal (white)   1/2 cup     self-rising flour   1/2/ teas  salt   1/2 cup of water   1/2 cup of milk   1/2/ cup of chopped onions (fine chop)   olive oil for frying      Mix well, should feel like pancake batter.  Using a tablespoon and
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Sweet Potato Pound Cake 1/4 tsp salt 1 cup butter 2 cups sugar 2-1/2 cups mashed sweet potatoes 2 tsp baking powder 1 tsp. baking soda 4 eggs 3 cups flour 1 tsp cinnamon 1 tsp. Vanilla Cream butter and sugar, add potatoes and beat until light and fluffy. Add eggs one at a time,
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Maurice Boudreaux’s Chicken and Sausage Gumbo 1 large hen, cut 4 Quarts water 2 cups of chopped onions 1/2 cup of chopped parsley 2 pounds of smoke sausage 1/2 cup of onion tops 1 Cup of roux ·Season hen,and fry in pot till brown. Remove excess oil. In the gumbo pot add the water and
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  Louisiana Cornbread Dressing My Mother made this dressing every Thanksgiving, Christmas and every family reunion. She taught me how to make it when I was about 21 years old. I have been making it now for 40 years and I still think it is the best cornbread dressing I have ever eaten. Lee’s North
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  3 eggs 1 cup sugar 1 teaspoon vanilla extract 1 teaspoon nutmeg 1 teaspoon cinnamon 1 cup melted butter 2 cups whole milk 1 cup raisins (optional) 1 cup chopped pecans (optional) 10 assorted Krispy Kreme Doughnuts or your favorite doughnuts cut into pieces ———————————————— Preheat the oven to 350 degrees. In a large
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    Hey Annie, I did some crab cakes for my new tailgate book using cornbread stuffing mix, with ingredients very similar to yours but I added some fine shredded spinach. Instead of making a roll (didnt use bread) I made small patties, bite size and dropped them in a fryer. They are pretty darned
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  SALMON PANCAKES —————————————————————- Nutritional Information: Calories……142 Protein….6.8 mg Carbohydrate…11.9 g Sugars….1 g Fat…..7.8 g Saturates….2.8 g —————————————————————– Serves 4 —————————————————————– Source:  Practical Fish Dishes —————————————————————– Submitted by:  Annie Oklee —————————————————————– INGREDIENTS 1 lb (450 g) mealy potatoes, peeled and grated 2 scallions, chopped 2 tablespoons self-rising flour 2 eggs, beaten 2 tablespoons vegetable oil
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CHICKEN CASSEROLE WITH STUFFING CRUST 1-2/3 C hot water 1 pkg. (6 oz.) chicken stuffing mix OR make your own stuffing 6 small boneless skinless chicken breasts, halved (1-1/2 lb.) 1 tsp. garlic powder enough butter 1 medium onion, chopped 2 stalks celery, chopped 1 (16 oz.) bag frozen stir fry veggies, thawed and drained
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  Bacon-Wrapped Breadsticks 1 (16 oz.) pkg. bacon 1  (4.4 oz.) box sesame seed breadsticks from grocery’s snack aisle 1/2 C.  grated Parmesan cheese Preheat oven to 350 degrees F. Wrap bacon in a  spiral around breadsticks. Place on a foil-lined rimmed baking sheet and  bake for 25-30 minutes, or until bacon is cooked through.
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  Deep Fryer Stuffed Mushrooms  vegetable oil 1 lb. medium mushroomscooked, stems removed and  reserved, tops brushed clean 1/4 cup unsalted butter 1/4 cup scallions,  minced 2 cloves garlic, minced 1/4 cup breadcrumbs, plus extra 1  tsp. dry sherry 1/4 lb. canned deviled ham 1/8 tsp. cayenne pepper 1  egg, lightly beaten with 1 tsp.
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  For the cake: 3 cups all-purpose flour 2 cups granulated sugar 1 teaspon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 3 large eggs, beaten 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla extract One 8-ounce can crushed pineapple, undrained *2 cups chopped nuts (pecans, walnuts or hazelnuts) 2 cups chopped bananas
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  For the cake: 3 cups all-purpose flour 2 cups granulated sugar 1 teaspon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 3 large eggs, beaten 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla extract One 8-ounce can crushed pineapple, undrained *2 cups chopped nuts (pecans, walnuts or hazelnuts) 2 cups chopped bananas
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    CRACKLIN’ CORNBREAD      1/4 cup butter or margarine   2 cups white self-rising cornmeal   1/2 cup all-purpose flour   2 1/2 cups buttermilk   2 large eggs, lightly beaten   1 cup cracklings*     Place butter in a 9-inch cast iron skillet, and heat in a 425 degree oven 4
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      Crab Cheesecake Recipe By     :The Travelin’ Gourmet Serving Size  : 12    Preparation Time :0:00 Categories    :   Amount  Measure       Ingredient — Preparation Method ——–  ————  ——————————–   1                cup  crackers — crushed   3        tablespoons  butter — melted   1              pound  cream cheese — softened   3                     eggs      1/4           cup  sour
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