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Shrimp and Gravy

Original recipe makes 4 servings

3/4 cup chopped raw bacon

1 small onion, chopped

2 tablespoons all-purpose flour

1/2 cup water

1/2 cup evaporated milk

1 pound medium shrimp - peeled and deveined

1 cube beef bouillon

1 tablespoon garlic salt

1 tablespoon chopped fresh chives

salt and pepper to taste

Place the bacon in a large skillet over medium-high heat. Cook and stir until crisp. Remove bacon and set aside, leaving the grease in the skillet. Reduce the heat to medium and add the onions to the pan. Cook and stir until transparent.
In a small bowl or cup, stir together the flour and water. Mix in the evaporated milk. Pour into the pan with the onions; cook, stirring constantly, until gravy has thickened. Stir in the bouillon cube, garlic salt, chives, salt and pepper. Return the bacon to the skillet, and add the shrimp. Cook for 5 to 10 minutes, until shrimp are pink and opaque. Serve over grits, biscuits or rice.

Georgia Black Eyed Peas

Original recipe makes 16 servings

2 pounds dried black-eyed peas

12 cups water

8 cubes chicken bouillon

1 pound bacon

1/2 cup butter

2 large yellow onions, chopped

1 pound cooked ham, cut into bite-size pieces

salt and black pepper to taste

Rinse, pick over, and place the peas in a large bowl. Cover with several inches of cool water; let stand 8 hours to overnight.
Pour the water into a large saucepan or soup pot. Add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. Stir in the peas, reduce heat, and bring to a simmer.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
Melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. Stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. Simmer the peas over low heat for 8 hours, stirring every hour.

Mississippi Mud Pie

Original recipe makes 1 - 9x13 inch pan
2 cups graham cracker crumbs

1/4 cup white sugar

1/2 cup butter, softened

1 (12 ounce) container frozen whipped topping, thawed

3/4 cup white sugar

8 ounces cream cheese, softened

1 (3.9 ounce) package instant chocolate pudding mix

1 (3.4 ounce) package instant butterscotch pudding mix

3 cups milk

Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan.
Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust.
Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.

Shrimp over Cheese Grits

Original recipe makes 6 servings
4 1/2 cups water

1/2 cup cream

1 3/4 cups hominy grits

6 ounces processed cheese, cubed

1 tablespoon olive oil

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

1 Vidalia onions, thinly sliced

1 clove garlic, minced

1 1/2 pounds fresh shrimp, peeled and deveined

salt and ground black pepper to taste

1 dash hot pepper sauce (optional)

Combine the water and cream in a saucepan over medium heat. Bring to a boil, and stir in the grits. When the grits start to thicken, stir in the processed cheese, and simmer, stirring occasionally until grits are thick and ready to eat, about 10 minutes.
While you are waiting on the grits, heat the olive oil in a large skillet over medium-high heat. Saute the green and red peppers with the onion and garlic. When the grits are almost done, add the shrimp to the saute mixture, and cook for about 5 more minutes, or just until the shrimp is cooked through. Season with salt and pepper to taste.
Serve the cheese grits with a generous helping of the shrimp saute over them. Add a dash of hot pepper sauce for heat if you like.

Black-Eyed Peas and Gumbo

Original recipe makes 12 servings
1/3 cup vegetable oil

1/3 cup all-purpose flour

2 tablespoons vegetable oil

1 1/2 cups chopped okra

1 cup chopped onion

3/4 cup chopped celery

3 cloves garlic, peeled and minced

4 cups water

2 cups chopped tomatoes

1/3 cup chopped fresh parsley

1 1/2 teaspoons salt

1/2 teaspoon dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

2 bay leaves

1/2 pound cooked ham, cubed (or smoked turkey)

1 (15.5 ounce) can black-eyed peas

Heat 1/3 cup oil in a medium saucepan over medium low heat, and whisk in flour. Whisking constantly, cook 5 to 7 minutes, until a golden brown roux has formed.
Heat 2 tablespoons oil in a large, heavy saucepan over medium high heat. Stir in okra, onion, celery, and garlic, and cook 10 minutes, or until tender.
Thoroughly blend roux into the vegetable mixture. Stir in water, tomatoes, parsley, salt, thyme, cayenne pepper, pepper, and bay leaves. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally.
Mix in ham, and continue cooking 15 minutes, until tender.
Stir in black-eyed peas, and continue cooking until heated through.

Smothered Hamburger Steak

Original recipe makes 8 servings

2 eggs

2 tablespoons minced onion

1 tablespoon beef base

1/2 teaspoon black pepper

3 slices white bread

2 pounds lean ground beef

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can water

1 dash Worcestershire sauce

Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.
Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.

Kentucky Home Fries

Original recipe makes 4 servings
2 tablespoons bacon drippings

4 large potatoes, peeled and sliced

1/2 Vidalia onion, chopped

salt and pepper to taste

Heat the bacon drippings in a large skillet over medium heat. Add potatoes and onion, and stir to coat. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. Season with salt and pepper, and serve.

San Antonio Salad

Original recipe makes 6 servings
1 pound lean ground beef

2 tablespoons chili powder

1/2 teaspoon ground cumin

salt and pepper to taste

1 head iceberg lettuce, shredded

1 (15.5 ounce) can pinto beans

2 tomatoes, cubed

1 cup shredded Cheddar cheese

1/4 cup chopped fresh cilantro

1 (12 ounce) package corn tortilla chips, broken

1 jalapeno pepper, seeded and chopped (optional)

1/2 cup chopped green onion (optional)

1 cup salsa (optional)

In a large skillet over medium-high heat, brown the ground beef. Season with chili powder, cumin, salt and pepper. Remove from heat when beef is cooked through.
In a large salad bowl, toss together the lettuce, tomato, Cheddar cheese, cilantro and pinto beans with their juice. Mix in the ground beef and corn chips. Toss in the jalapeno, green onion, and salsa, if desired.

Southern Macaroni and Cheese

Original recipe makes 10 servings

1 (16 ounce) package uncooked elbow macaroni

3 (8 ounce) containers cottage cheese

1 (16 ounce) container sour cream

3 eggs

2 cups shredded sharp Cheddar cheese

1/4 teaspoon cayenne pepper

1 teaspoon paprika

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until still firm; drain.
In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.
Cover loosely with aluminum foil and bake 40 minutes.

Southern-Style Oven-Fried Catfish

Original recipe makes 4 servings
3 tablespoons vegetable oil

1 1/2 pounds catfish fillets, cut into serving pieces

1 cup cornmeal

2 teaspoons Creole seasoning

1 teaspoon paprika

1 teaspoon white sugar

1/2 teaspoon ground black pepper

2 eggs, lightly beaten

1 tablespoon hot pepper sauce or water

Preheat an oven to 425 degrees F (220 degrees C). Grease a 13x9 glass baking dish with the oil, and set aside.
Rinse the catfish fillets, and pat dry. In a shallow bowl, combine the cornmeal, creole seasoning, paprika, sugar, and black pepper. Combine the eggs and hot sauce or water in a another bowl. Dip the fillets in the egg mixture, dredge in the cornmeal mixture, and arrange in the baking pan.
Bake for 15 minutes, or until cooked through and golden brown. Turn once during cooking. Place catfish on a paper-towel lined plate, and serve immediately with additional hot sauce.

Florida Strawberry Bread

Original recipe makes 2 - 9x5 inch loaves
3 cups all-purpose flour

1 teaspoon salt

1 tablespoon ground cinnamon

1 teaspoon baking powder

1 cup white sugar

4 eggs

1 1/4 cups vegetable oil

1 1/2 cups frozen strawberries, thawed and drained

1 1/2 cups chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
In a large bowl, combine flour, salt, cinnamon, baking powder and white sugar. In a separate bowl, beat together eggs and oil. Stir egg mixture into dry ingredients until just moistened. Fold in strawberries and walnuts. Spoon batter into prepared loaf pans.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Let cool 10 minutes in pans and then move to a wire rack to cool completely.

Macaroni Salad Virginia Style

Original recipe makes 6 cups

2 tablespoons butter, melted

1/4 cup tarragon vinegar

1 teaspoon all-purpose flour

1 egg, beaten

1 cup mayonnaise

3 eggs

2 cups macaroni

1/2 cucumber, sliced

1 large tomato, diced

1 green bell pepper, diced

1 teaspoon salt

In a saucepan over medium heat, mix together butter, tarragon vinegar, flour and egg. Stirring continuously, heat 10 minutes, or until the mixture begins to thicken. Remove from heat and allow to cool 10 minutes.
In a large bowl, prepare the sauce by combining the tarragon vinegar mixture with mayonnaise.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Bring a large saucepan of lightly salted water to a boil. Cook the macaroni 10 minutes, or until al dente. Drain and pour into the bowl with the sauce. Stir until the macaroni is well coated.
Mix the coated macaroni with the eggs, cucumber, tomato, green bell pepper and salt.


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