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Favorite Meal of all time-  Soft fried potatoes, pinto beans, turnip greens, and cornbread.  In Texas we don't consider this Southern Cooking- this is everyday food!

CateC, I looked at that list with a great deal of interest, and couldn't help but laugh, I don't know of any self-respecting southerner that would eat a "cornmeal-sage biscuit" with sausage gravy,, but I guess there could be some, other then that it looked pretty good. I've never learned to fry southern chicken, I may try that. I love sausage gravy made by first frying bacon, then the sausage in the bacon greese, then remove the sausage and some of the greese, just using enough to add flour and make a thicking, and salt & pepper ,,browning the flour real brown ( some call it burnt gravy), add sausage back, stirring into flour, then mix can milk and cold water, a little less then 1/2 and 1/2, using more water then milk, then add to flour mixture and cook untill thick. We call this measuring by eye, I don't share my buscuit recipe, it's a handed down family recipe. granna2

Granna2: :) I have so much to learn!
BTW- have you seen this blogger. I love her photos and southern meals!

http://ayankeeinasouthernkitchen.com/

Sincerely, Cate

HMMM Cate,  I am like Granna2 regarding the cornmeal sage biscuit hmmm. 

My fav. southern meal is good ol chicken fried steak or just a gool ol plate of biscuits and gravy with a side of eggs.  I make it different than Granna though just with the milk vs water, I use whole milk for the gravy.  The Chicken fried steak I use the drippings from the CF and make a yummy gravy.  Along with Mashed Potatoes, Corn, Green Beans,  homemade bread slices and Sweet Tea. MMM Thats a good ol Southern dinner, served with a hot brownie and vanilla icecream.  YUMMY!!!!  (I'll pass on my Chicken fried steak recipe if ya want it)

hi pixie, I was afraid that sounded to harsh, didn't mean to! My favorite meal other then Buscuits & gravy and the trimmins, is all from the garden accept the ham, of course. Ham with green beans & potatoes, fresh tomatoes, green onions,cukes,corn on the cob and corn bread & home made jam,YUM!!  And for dessert, homemade,strawberry-rhubarb,apple,or blackberry pie!!! WoW, making myself hungry,  Yes, would you please share your recipe forchicken fried steak, I love that but have never made it. Granna2 

A few years ago I had my first Etouffee.  I loved it and decided to try to come up with my own version of it.  I buy the “Cajun Crawfish” at the seafood department (it’s not common here in the north though.)  I don’t add any further heat for my husband’s sake but it is one of the things that I can add cayenne to make it to my taste and it is still great.

Crawfish Etouffee

Ingredients

1 stick unsalted butter

2 tablespoons all-purpose flour

1 cup chopped yellow onions

1/2 cup chopped celery

1/2 cup chopped green bell peppers

1/4 cup chopped green onions

1 tablespoon minced garlic

1/4 teaspoon cayenne

1 1/2 cups shrimp stock or water

1 pound crawfish tails

Cooked long grain white rice, accompaniment

Instructions

Make a light roux [see below]. In a large pot or Dutch oven add the onions, celery, bell peppers, green onions, garlic and pepper to some of the roux and cook, stirring, until the vegetables are soft, about 5 minutes.

Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes.

LIGHT BROWN CAJUN ROUX

 Ingredients

1/2 cup oil

1/2 cup flour

Instructions

In a black iron pot or skillet, heat the oil over medium high heat to approximately 300 degrees F.

Using a wooden roux spoon, slowly add the flour, stirring constantly until the roux is peanut butter in color, approximately two minutes.  This will thicken approximately two and a half quarts of stock.

CateC,I am from and grew up in Columbus Ohio, I grew up with southern people then married a man from Ky. his sister married a man from W.Va and I learned a lot from his Mother, Sister and Aunts,. I am convinced that to learn southern cooking you have to "watch" the cook and listen to what she tells you,and untill you do it, you still have a lot to learn. I liked the last link, thanks  Anna

I Love to cook, and grew up in Ky. I now live in Wa. I worked in a small country resturant, back in the day, and the owner used a betty crocker cookbook, wire bound. In this cook book there was a recipe for shrimp creole, served in a glamorus rice ring. I copied the creole recipe, but would like to take to a Thanksgiving dinner at work, but would like to serve it in the rice ring. Can you help?

normakh2000

normakh2000:

I Love to cook, and grew up in Ky. I now live in Wa. I worked in a small country resturant, back in the day, and the owner used a betty crocker cookbook, wire bound. In this cook book there was a recipe for shrimp creole, served in a glamorus rice ring. I copied the creole recipe, but would like to take to a Thanksgiving dinner at work, but would like to serve it in the rice ring. Can you help?

normakh2000

So, I'm looking through my grandma's 1971 Betty Crocker Cookbook.

On page 223 this is what it says about the rice ring:

Prepare 4 cups of rice. Lightly press into well-buttered 4-cup ring mold. Keep hot until serving time. Invert serving plate over mold; turn over. Remove the ring.  (8 servings)

Let me know if you need more help!

Sincerely, Cate