need soul food/southern recipes--

[Hypestyle]

post links.. post your favorites...

[Beth]

I have Louise's Florida Cookbook, published in 1968 (it was my grandmother's cookbook).

It has things like Hog Jowls and Black Eyed Peas, Turtle Soup, Okra Creole, Frog's Legs, Rabbit Pie, Marinated Rattlesnake (fresh rattlesnake), Pensacola Gumbo and Honey Pecan Pie. I think my favorite recipe name from this book is Shoo-Fly Pie.


Shoo-Fly Pie:

1 pkg. pie crust mix
1 3/4 cups all-purpose flour
2/3 cup firmly packed light brown sugar
1/4 cup butter or margarine
1 tsp. baking soda
1 cup boiling water
1/2 cup molasses

Prepare pie crust mix according to directions on package. Line a pie plate, fluting a high edge. Combine flour with brown sugar, cut in butter or margarine until mixture resembles coarse corn meal. Measure 1 cup and reserve for topping, pour remaining crumbs into pie shell. Sprinkle reserved crumbs over top. Bake in pre-heated oven (350 F.) 40-50 minutes, or until crust is brown and filling puffed. Serve warm.



I really don't get it. What is the filling, exactly? A mix of molasses, water and baking soda?

[DforDustin]

Originally posted by Beth


Shoo-Fly Pie:

1 pkg. pie crust mix
1 3/4 cups all-purpose flour
2/3 cup firmly packed light brown sugar
1/4 cup butter or margarine
1 tsp. baking soda
1 cup boiling water
1/2 cup molasses



That recipe seems pretty nasty.

[Marlene]

i always thought shoo fly pie was more of a pennsylvania 'dutch' thing....never associated it with the south, even when i lived down in tin roof land.

shoo fly pie is apparently pretty good eats. i've never had it, but i know some people who are groovy on it.

[Marlene]

this was printed in PETA's Animal Times a few years ago....


1 medium onion, diced
1/2 green pepper, diced (optional)
3 Tbsp. vegetable oil
2 packages beef–flavor Gimme Lean Beef)
1/4 cup oatmeal, dry
2 slices white bread, crumbled
3 Tbsp. ketchup
2 tsp. garlic salt
1 tsp. pepper

Coating ingredients:
1/4 cup ketchup
1/4 cup brown sugar
1/2 tsp. dry mustard
1/2 tsp. nutmeg

Sauté the onion and green pepper in the oil over medium heat until soft. Combine in a bowl with the ground beef alternative, oatmeal, bread, ketchup, garlic salt, and pepper. Thoroughly mix with a spoon or your hands.

Press the mixture into an oiled loaf pan. Cover with foil and bake at 375 degrees F for 30 minutes.

Meanwhile, mix together the ingredients for the coating and set aside.

Remove the loaf from the oven and turn it out onto a baking sheet. Spread the coating over the entire loaf. Cook, uncovered, for another 15 minutes.

Makes 6 servings.

[Mr. Boomin'Granny]

This recipie comes from a woman who runs the best southern cooking restaurant in the south and it is 45 min away from me.



Baked Spaghetti


Recipe Summary
Prep Time: 30 minutes Cook Time: 1 hour 55 minutes
Yield: 10 servings



2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Preparation tine: 15 minutes
Cooking time: 20 minutes
Ease of Preparation: Easy

[insertnamehere]

Collards...

take a whole lot of collard greens, wash well
thow in a pressure cooker with a big piece of fatback and skinned white potatoes
cook a long, long time
strain, add salt and pepper and stuff
remove potatoes and pork, mash up collards with a buscuit cutter or something
pour apple cider vinegar on greens, eat everything (except maybe the fatback, im not down with pork)

[natX]

If you've never had fried dill pickles then you don't know what you're missing.

For the pickles:
Egg Dip
1 egg
1 c. milk
2 tbls. dill pickle juice
2 tsp. Worchestershire sauce

Flour Mixture
1 c. All purpose flour
1/2 c. cornmeal
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
1/2 tsp. ground corriander
2 tsp. Tiger Seasoning (http://www.luzianne.com/template_buy_product.cfm?ID=72&) (MUST HAVE for southern cooking)
1/4 tsp. onion powder
1/2 tsp fresh ground black pepper

1 jar dill pickles cut into slices
Vegetable oil for frying

Sauce
1 tsp. Molasses
1 tb. Dark brown sugar
1 tbl. Guildens Spicy Mustard
1 tsp. Chinese hot mustard
1/4 tsp. Dry mustard
1 tsp. beer
dash cayenne, garlic powder, onion powder, salt

Directions
Preheat oven to 200
In a shallow bowl beat together the Egg Dip ingredients
In a separate shallow bowl mix the dry ingredients for the flour mixture.
In a small bowl mix the sauce ingredients and set aside to blend.

Fill a heavy saucepan with about 1-1.5 inches of oil. Heat the oil to 350, checking with an oil thermometer. (Deep fryer works the best).

A few at a time, dip the pickle slices in the egg mixture then in the seasoned flour mixture. Double dip for a thicker coating. Drop carefully into the hot oil. Keep them separate with a slotted spoon and allow to cook for ~ 1 min. Remove with the slotted spoon and place on paper towels to drain. Repeat with the rest of the pickles, keeping the fried one's warm in the oven.

You can also use the egg/flour batter for green tomatoes or okra.

[Mo_Rockski]

http://www.soulfoodcookbook.com
http://www.chefrick.com
http://www.chitterlings.com
http://www.soulfoodonline.net/recipes.php