Traditional Southern Recipes

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From the Mills household come the following recipes.

Southern Sweet Tea

The secret to the strong iced tea that is the beverage of choice in the south is baking soda. Never boil tea! Bring about four cups of water to a boil, put in two or three large family size tea bags into the boiling water, remove from the heat immediately and add a pinch of baking soda. The tea only needs to steep for a few minutes. The baking soda neutralizes the acid so that the flavor is strong without having a "bite". You are now ready to add the tea to your pitcher with more water and a lot of sugar (at least ¼ to 1 ½ cups, depending on taste). Serve over ice with or without lemon wedges.

Pig Pickin' Cake

Pig pickings are a southern tradition. What do you think the "Barbecue" was at the Wilkes plantation, where Scarlet professed her love for Ashley and met Rhett Butler for the first time? The cake needs to be refrigerated and is good served cold or brought up to room temperature. It is refreshing after a big heavy meal of hot barbecue.

Cake:

1 box Duncan Hines yellow cake mix

1 11 oz. can of mandarin oranges w/juice.

¾ cup of vegetable oil

4 eggs

Combine the cake mix, eggs, oil and oranges w/juice. Mix well. Pour even amounts in three 9 inch greased and floured cake pans. Bake at 350 degrees for 30-35 minutes. Cool completely before frosting.

Frosting:

One large can of crushed pineapple slightly drained

One 9 oz. container of Cool Whip

One 3 oz. package of instant vanilla pudding mix

Combine the pineapple and the vanilla pudding mix. Mix well. Fold in the Cool Whip. This makes enough to frost all three layers and the full outside of the cake. Enjoy!

Mills Family sweet Tater Pie

1 ½ to 2 cups of cooked mashed sweet potatoes

1 cup of sugar

½ cup of milk

¼ teaspoon of cinnamon

¼ teaspoon of nutmeg

1/3 cup of melted butter

1 teaspoon vanilla

a dash of salt

2 eggs

Add all of the ingredients together and mix well. Pour into a prepared unbaked pie sheet and bake at 350 degrees for 45 minutes.

Butter Milk Biscuits

A cousin gave us this recipe. It is our favorite biscuit recipe!

1. Put 2 cups of self-rising flour into a large bowl.

2. With a pastry blender, cut ¼ cup of unsalted butter into the flour, until the mixture is crumbly. (It should be the consistency of fat BBs.)

3. Add ¾ cup of buttermilk and stir until all of the ingredients are moistened.

4. Turn the dough out onto a lightly floured surface and knead lightly, three or four times ONLY. Too much kneading makes the dough tough.

5. Roll the dough to ¾ inch thickness and cut into 2 inch biscuits.

6. Bake on a lightly greased cookie sheet at 450 degrees for 10-12 minutes, or until golden.

Everlasting Biscuits

From the Nelson Household

Ingredients:

4 cups of scalded milk

1 cup of shortening

1 cup of sugar

3 tsp salt

1 tsp soda

¼ cup of lukewarm water

1 cake yeast

1 cup mashed potatoes

flour to make dough

Scald the milk, add the shortening, sugar and salt and allow to cool to lukewarm, then add the soda. Soften the yeast in the lukewarm water and add with the freshly mashed potatoes. Add enough flour to make a sponge. Let it rise until light and then add (more) enough flour to make stiff dough. Cover tightly and keep in the refrigerator.

When you are ready to make the biscuits, pinch off pieces of dough and make into rolls. Let rise until light and then bake in a hot oven (450° F) for about 15 minutes.

Chicken and Dumplings

These dumplings are light and fluffy!

6 cups of water

One 2 ½ to 3 lb broiler-fryer cut up with the skin removed

1 tablespoon of salt (I use less salt)

1 teaspoons of pepper

2 large carrots

1 medium onion

2 stalks of celery

2 dashes of poultry seasoning or ground sage

2 tablespoons of margarine

1 cup of milk

1/3 cup of shortening

2 cups of sifted self-rising flour

½ cup of water

Put the chicken into a large pot with six cups of water, the salt, pepper, carrots, onion, celery and the poultry seasoning. Bring to a boil, reduce the heat and let simmer for 45 minutes to an hour. Remove the chicken from the broth. Discard the vegetables. Remove and discard the bones of the chicken. Dice the meat and set aside.

To make the dumplings, cut the shortening into the flour with a fork or pastry blender until the mixture resembles course meal. Add the ½ cup of water and mix until the dough leaves the sides of the bowl. Remove the dough to a lightly floured surface. Roll out to 1/8 inch thick and cut into either ½ inch strips or 2 inch squares.

Add the milk and margarine to the chicken broth and bring to a boil. Add the dumplings one at a time to the boiling liquid. Cover and reduce the heat, gently simmer for 15 minutes until the dumplings are cooked. Stir gently occasionally to prevent sticking. Add the diced chicken, heat thoroughly and serve.

Barbecued Chicken

We do a lot of barbecued chick and pork in North Carolina and we have the know-how and equipment to do it right. Here is a recipe you can use for great barbecued chicken without all of that.

Cut up chicken

Salt & Lawry's Seasoned Pepper

Barbecue sauce

Using all of the chicken cleanliness precautions, salt and pepper both sides of the chicken. Place outside on a Hot grill, skin side down. Place any small pieces (wings) at the edge of the grill. Cook for seven minutes on a side.

Remove the chicken from the grill and place the pieces skin side up in a foil lined roasting pan. Cover well with your favorite barbecue sauce. If you are using bottled sauce, use ¾ to the entire bottle. Place the pan into a preheated 350°F oven and bake for twenty minutes. Remove to a serving platter and include the sauce remaining in the pan.

Robert E. Lee Cookies

This recipe came from Stratford Hall, Virginia. It is said to be a favorite cookie of the Lee family, especially young Robert E. Lee. The cookies are baked at the Lee Plantation and served with warm cider to visitors.

1 ½ Cups (3 sticks) butter or margarine

½ cup molasses

2 cups of sugar

2 eggs

4 cups of flour

4 teaspoons of soda

2 teaspoons of cinnamon

1 teaspoon of ginger

1 teaspoon of clove

Melt the butter and add the molasses, sugar and eggs. Beat well. Sift together and add to the mixture the flour, soda, cinnamon, ginger and clove. Refrigerate the dough for several hours. Break off pieces of the dough (heaping teaspoon sized) and roll into small balls. Roll the balls in sugar. Place on an un-greased cookie sheet about 1½ inches apart. Bake in a preheated 350-degree oven until firm and brown, about 8-10 minutes. Makes about 10 dozen.

From the Lemieux household comes a quick side dish:

This is not a traditional recipe, but does great in place of a salad.

Pea Salad

1 fifteen oz. can of "LeSueur Baby Peas"

2 or 3 heaping tablespoons of finely chopped onions

1 heaping tablespoon of Kraft's "Miracle Whip Salad Dressing"

Dash of salt & pepper

Place the can of drained peas in a bowl and add the finely chopped onions. Add a dash of salt and pepper to your taste. Fold in a heaping tablespoon of Miracle Whip, trying not to damage the baby peas. Cover the bowl with plastic wrap and refrigerate for a couple of hours before serving.

This makes a great side dish to have with spicy foods. You may use canned string beans in place of the peas, but you cannot replace the Miracle Whip.

Another Onion recipe

In a serving platter arrange alternate slices of very thinly sliced tomatoes and onions. Dress with a good olive oil and a sprinkling of wine vinegar. Add a dash of salt and pepper.

You can add to this dish with the addition of finely diced bell pepper, crotons and even a crumpled goat cheese.

We came across this dish in a restaurant in Glastonbury Connecticut and asked for the recipe from Timmio the cook. He sliced the tomatoes and onions on an electric slicing machine with the setting on zero. We have come to enjoy this salad.

Southern Potato Salad

5 Lbs potatoes

1 Cup Miracle Whip or Mayonnaise

3 Tbsp sweet pickle relish

3 tsp prepared mustard

½ tsp salt

2 tsp cider vinegar

½ medium onion, grated or finely chopped

1 stalk celery, grated or finely chopped

A large dash of black or white pepper

Peel and dice the potatoes. Cook in boiling water for about 20 minute or until tender. While the potatoes are cooking, mix the remaining ingredients together into a dressing. Once the potatoes are done, rinse several times in cold water to cool them down. Drain the potatoes well. Toss the potatoes with the dressing well and refrigerate.

Three Bean Salad

Based on an old recipe

Ingredients:

½ cup of cider vinegar

¼ cup of mild honey

¼ cup + 2 Tbsp chicken broth

1 Tbsp olive oil

1 Tbsp canola oil

1 tsp salt

½ tsp fresh-ground black pepper

¼ tsp of Tabasco sauce

Salad:

1 (16 oz) can of cut green beans, drained

1 (16 oz) can of cut yellow wax beans, drained

1 (15.5 oz) can of dark red kidney beans, drained

1 cup of shredded carrot

½ cup of minced red or green sweet pepper

½ cup of diced celery

½ cup of minced sweet onion

Dressing:

In a large mixing bowl, whisk together the cider vinegar and honey until the honey dissolves. Then while still whisking, add the remaining dressing ingredients one at a time until combined.

Salad:

Add the seven ingredients to the mixing bowl stirring and folding until well mixed and coated with the dressing. Refrigerate covered for one hour over night. Taste and adjust seasonings as chilled food delivers reduced flavor. Mix once more and serve immediately. Makes eight servings.

From the Abbott household comes the following:

Baked Apples

1/4 stick margarine-melted in baking dish

6 to 8 apples in flour

1/2 or 3/4 c. sugar

1/2 stick margarine

3/4 c. water

Roll apples in flour, put the first two ingredients in

baking dish. Sprinkle with cinnamon. Baked 1 hour at

375 degrees to 400 degrees.

Grandma's Gingered Pears

10 lb. pears pealed and quartered

7 1/2 lb. sugar

4 oz. ginger root or 2 Tbsp. powdered ginger

3 lemons

Juice and grate yellow part of the rind of 3 lemons.

Grind pears through meat chopper. Place all ingredients

in large pot. Cook until amber colored and of the

consistency of jam. Pack in jars while boiling hot. What a

winter treat!

Meatballs

1 1/2 lb. hamburger

1 c. bread crumbs (Italian)

1 c. milk

salt and pepper to taste

1 green pepper (chopped)

1 onion (chopped)

On top of stove, mix 1 bottle Heinz hot ketchup and 1 small bottle apple jelly.

Heat and pour over meatballs. Bake 1 hour at 350 degrees.

String Bean Casserole

string beans

1 can mushroom soup

1 pkg mozzarella cheese

1pkg cheddar cheese

1 stick margarine

1 tube crackers crushed

Cook and strain string beans. Put in a casserole dish.

Mix in soup, and cheese. Melt margarine, mix with crackers.

Spread on top. Cook until brown in 350 degree oven.

Mama's Fruit Cobbler

2 piecrusts

6 medium apples sliced

1 stick margarine

1 c. sugar

1 egg

1 Tbsp. plain flour (heaping)

1tsp. vanilla

Grease casserole dish and place 1 pie crust on bottom.

Layer apples, (can us cherries, blackberries, etc.) Mix

all other ingredients and pour over fruit. Slice other

crust and put over fruit. Cook at 350 degrees for 1 hour

or until golden brown.

Old Fashion Tea Cakes

This was my Grandma Charlotte's recipe.

3 eggs

1 c. sugar

1c. butter

4 heaping pt. flour plain (8c,)

pinch of salt

1 level tsp. soda dissolved in 2 Tbsp. of sour milk

Roll into soft dough, cut and bake at 350 degrees.

Here are two recipes from my mother Fannie Chamblee Kemp who family roots are Southern since at least the mid 1700s. first my favorite by far....Bill Kemp

MILK CUSTARD PIE

2 eggs slightly beaten

1 cup of sugar

3 tablespoonsful of flour self rising

3 tablespoonsful of melted butter

One 5 oz CAN of milk and again with water

1 teaspoonful of vanilla extract

Mix and place ingredients in a deep dish pie crust

Bake at 350 degrees for an hour

PEECAN PIE

3 eggs beaten with

one-half cup of sugar

one-half teaspoonful of vanilla

1 cup syrup

2 teaspoonsful of flour

pinch of salt

4 pieces of butter

Cook in oven at 300 degrees then 325 degrees on up to

350 degrees for 45 minutes

Irish Potato Candy

From The DeMent family. My great grand father loved this.

1/3 cup cooked mashed potatoes

2 cup powdered sugar

2 cup shredded coconut

1/2 teaspoon vanilla

Dash of salt

2 squares semisweet chocolate melted

Mix together all indergridents EXCEPT CHOCOLATE. Press into pan, cover with melted chocolate. When chocolate cools cut into squares.