Straight from Grandma’s Kitchen: 100 Classic Southern Recipes
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About this ebook
“Once you had real down-home Southern cooking, you’ll always crave it,” my Granny used to tell me.
She was right—I’ve traveled all over the globe and no matter where I find myself, I people tell me their wonderful Southern food experiences. Southern cuisine is more than grits and fried chicken (yes, you’ll find those recipes here, too), but it’s also fresh seafood, vegetables straight from the garden and sauces that will make your mouth water.
Southern food can be spicy or comforting, hearty or light, this collection of good eats is sure to delight. From pot roast to peanut butter and banana sandwiches (the King’s favorite), there’s a dish for even the most discriminating palate.
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Straight from Grandma’s Kitchen - Tessa Johnson
Bacon and Egg Bake
*Prepare this simple recipe the night before.
Ingredients:
4 slices white bread, crusts removed
4 eggs, slightly beaten
1/2 cups milk
1 teaspoon dry mustard
1/2 teaspoon dried minced onion
8 slices bacon, cooked and crumbled
1 cup (4 ounces) shredded Cheddar cheese (sharp or mild)
Preparation:
Place bread in a lightly greased 8-inch square baking dish; set aside. Combine eggs, milk, mustard, and dried minced onion; pour over bread. Sprinkle bacon over casserole; cover and refrigerate 4 hours. Remove from refrigerator; let casserole stand 30 minutes. Bake, covered, at 350° for 20 minutes. Uncover, sprinkle with shredded Cheddar cheese, and bake an additional 5 minutes. Let breakfast casserole stand 5 to 10 minutes before serving.
Serves 4.
Simple Southern Waffles
Ingredients:
2 cups sifted flour
3 teaspoons baking powder
1 1/2 tablespoon sugar
1/2 teaspoon salt
3 eggs, separated
1 1/2 cups milk
5 tablespoons oil or melted butter
Preparation:
Mix and sift dry ingredients. Combine beaten egg yolks, milk and shortening; add to dry ingredients, beating until smooth. Fold in beaten egg whites. Pour batter into each section of a hot waffle iron. Cook waffles until crispy and browned.
Serves 6.
Cheddar Cheese Grits Casserole
Ingredients:
4 cups milk
1/3 cup butter
1 cup uncooked quick-cooking grits
1 large egg, lightly beaten
2 cups (8 oz.) shredded sharp Cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated Parmesan cheese
Preparation:
Preheat oven to 350°. Bring milk just to a boil in a large saucepan over medium-high heat; gradually whisk in butter and grits. Reduce heat, and simmer, whisking constantly, 5 to 7 minutes or until grits are done. Remove from heat.
Stir in egg and next 3 ingredients. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with grated Parmesan cheese.
Bake, covered, at 350° for 35 to 40 minutes or until mixture is set. Serve hot.
Serves 6.
Dutch Babies
Ingredients:
3 large eggs
1/2 cup all-purpose flour
1/2 cup milk
3 tablespoons melted butter
1/2 teaspoon salt
Preparation:
In mixing bowl whisk eggs. Add flour to eggs a little at a time, whisking after each addition just until batter is smooth. Add milk in two additions, beating lightly after each addition. Lightly beat in 2 tablespoons of melted butter and the salt. Generously butter two 9-inch pie pans. Pour half of the batter into each pie pan. Bake at 400° for 10 minutes; reduce heat to 350° and bake an additional 5 minutes. Serve immediately.
Garnish with butter, confectioners' sugar in a shaker, lemon and orange slices, or strawberries as toppings.
Serves 4.
Praline French Toast
Ingredients:
1 (16-oz.) French bread loaf
1/2 cup firmly packed light brown sugar
½ cup firmly packed dark brown sugar
1/3 cup butter, melted
4 tablespoons maple syrup
1 cup chopped pecans
4 large eggs, lightly beaten
1 cup whole milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preparation:
Cut 10 (1-inch-thick) slices of bread. Reserve remaining bread for another use.
Stir together brown sugar and next 2 ingredients; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.
Whisk together eggs and next 4 ingredients. Arrange bread slices over pecans; pour egg mixture over bread. Cover and chill 8 hours.
Preheat oven to 350°. Bake bread 35 minutes or until golden brown. Serve warm.
Serves 5.
Beignets
Ingredients:
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/2 cup confectioners' sugar
Preparation:
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.
Serves 8.
Country Sausage Gravy
Ingredients:
1 pound pork or turkey sausage
1 onion, finely chopped
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
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