| Southern Fried Chicken (from www.allrecipes.com) |
| Smoky Collard Greens (from www.allrecipes.com) |
| ~ 1 tablespoon olive oil |
| ~ 1 tablespoon of molasses |
| ~ 1 cup of chopped onions |
| ~ 1 tablespoon of liquid smoke* flavoring |
| ~ 2 cloves of garlic |
| ~ Dash of salt and pepper (to taste) |
| ~ 2 pounds of collard greens (washed and chopped) |
| ~ 1 tablespoon of brown sugar |
| ~ Heat olive oil in a large pot and saute the onion and garlic until the onions are translucent. |
| ~ Place chopped collard greens in the pot, and add enough water to cover the greens. |
| ~ Stir in the brown sugar, molasses, and liquid smoke. |
| ~ Season the greens with salt and pepper. |
| ~ Bring to a boil, then reduce the heat to simmer for 30 to 40 minutes (or until greens are tender). |
| *Liquid smoke can be found in most grocery stores in the same aisle as barbeque and steak sauce. |
| Makes 6 servings |
| Cracklin' Bread (from www.allrecipes.com) |
| ~ 1 egg |
| ~ 1/4 cup of all-purpose flour |
| ~ 3 tablespoons of shortening** |
| ~ 1/2 cup of baking soda |
| ~ 1-1/8 cup of buttermilk |
| ~ 1 tablespoon of baking powder |
| ~ 1-1/4 cup of cornmeal |
| ~ 1 teaspoon of salt |
| ~ 1 cup of crush pork cracklin's |
| ~ Preheat your oven to 450 degrees F (220 degrees C). |
| ~ Grease a 9"x9" baking pan or dish with a little shortening. |
| ~ Mix the egg, shortening, and buttermilk together in a medium bowl. |
| ~ In a separate bowl, stir together the cornmeal, sugar, flour, baking soda, baking powder, and salt. |
| ~ Stir the dry mixture into the wet mixture and beat until smooth. Then stir in the pork cracklin's. |
| ~ Pour the batter into the greased baking pan or dish. |
| ~ Bake for 25 to 30 minutes or until the center is set and the top is slightly brown. |
| Makes 9 servings |
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| ~ 2 tablespoons of sugar |
| ~ 3 cups of all-purpose flour |
| ~ 2 eggs |
| ~ 1 tablespoon of seasoned salt |
| ~ 4 cups of buttermilk |
| ~ 1 tablespoon of garlic powder |
| ~ 1 cup of barbeque sauce |
| ~ In a shallow dish or pan, mix flour, seasoned salt, garlic powder, onion powder, and black pepper together. ~ In a bowl, beat the eggs. Then whisk in buttermilk, barbeque sauce, Worchestershire sauce, and steak sauce. ~ Pour oil into a large and deep frying skillet. Preheat the oil at about 375 degrees F (190 degrees C). ~ Dip the chicken parts into the milk mixture, and then into the seasoned flour mixture to thoroughly cover the chicken. ~ Place the flour-covered chicken parts into the hot oil to cook for about 10 minutes on each side. Or, you can cook the chicken until it is golden brown on both sides. Make 4 servings |
| Chefs, please be sure to only submit original, copywritten recipes, to prevent unauthorized use of your work. Click here for a "poor man's" tip for copywriting. |
| (C) Copyright 2002-2007 - UTOPIA - All rights reserved. |
| References ~ www.allrecipes.com ~ Southern Living Magazine |
| ~ 1 tablespoon of onion powder |
| ~ 1 tablespoon of course ground black pepper |
| ~ 2 tablespoons of Worchestershire sauce |
| ~ 1 tablespoon of steak sauce |
| ~ 1 whole chicken (cut into pieces) |
| ~ 2 cups of vegetable of canola oil |
| Blackberry Cobbler (from Southern Living Magazine) |
| ~ 1 cup of white sugar |
| ~ 1/4 cup of all-purpose flour |
| ~ 3 tablespoons of shortening |
| ~ 8 cups of fresh (or frozen, but thawed) blackberries |
| ~ 1/4 teaspoon of ground cinnamon |
| ~ 1 teaspoon of sugar |
| ~ 1/4 teaspoon of ground nutmeg |
| ~ 1/4 teaspoon of salt |
| ~ 1/4 cup of orange juice |
| ~ Combine the white sugar, flour, cinnamon, nutmeg, and cloves into a large bowl. Then gently stir in the blackberries. Spoon this mixture into a 8"x8" square baking dish and sprinkle with orange juice and set aside. |
| ~ Combine 1 cup of flour with salt in a bowl, then cut in the shortening with a pastry blender until this mixture is crumbly. Sprinkle ice water (1 tablespoon at a time) evenly over the mixture. Stir in water with a fork until dry ingredients are moistened. |
| ~ Press pastry gently into a 4" circle on heavy plastic wrap, and then cover with plastic wrap. Roll pastry (while still covered) into a 9" square. Chill pastry for 10 minutes (or until wrap can easily be removed). |
| ~ Remove top sheet of plastic wrap, and cut pastry into nine 1" strips. Arrange the strips over the blackberry mixture in a criss-cross pattern. |
| ~ Coat with the cooking spray and sprinkle with 1 teaspoon of sugar. |
| ~ Bake at 425 degrees for 30 minutes or until the pastry is golden. |
| Makes 8 servings |
| ~ 1/4 teaspoon of ground cloves |
| **You may also use the oil from cooked bacon. |
| ~ 1/4 cup of ice water |
| ~ Cooking spray (butter flavored) |
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