I’m not really sure when I developed my fondness for biscuits and gravy, as it was certainly not a regular part of my momma’s breakfast repertoire. Now don’t get me wrong. My momma was an outstanding country cook, but homemade breads (other than cornbread) was just not something she normally did. On the other hand, […]
Recipe makes about 8 servings Whatcha Need: 16-ounce tube bulk pork sausage 4 tablespoons all-purpose flour 2 cups milk (whole or 2%) Kosher salt, to taste Freshly ground black pepper, to taste Whatcha Do: Heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon or spatula. Cook […]
This recipe makes about 12 biscuits Whatcha Need: 2 cups White Lily® unbleached self-rising flour 1/4 cup Crisco® vegetable shortening, chilled 2/3 to 3/4 cups buttermilk Whatcha Do: Preheat oven to 500 degrees. Measure flour into large bowl. Cut in shortening with pastry blender until mixtures resembles coarse crumbs the size of peas. Blend in […]
This is an old recipe said to have come from the cook of a well known nineteenth century Appalachian logging camp. This recipe will serve four hungry people. Whatcha Need:</strong? 1 pound mild sausage 3 tablespoons flour 2 1/2 cups milk 1/2 teaspoon salt 1/2 teaspoon black pepper Whatcha Do: Fry sausage in a large […]
Yield: 12 to 16 biscuits Whatcha Need: 5 cups sifted unbleached all-purpose flour 1 tablespoon plus 1 1/2 tsp. baking powder 1 tablespoon salt 1/2 cup plus 2 Tbsp. packed shortening, lard, or butter, cold 2 cups cold buttermilk 3 tablespoons unsalted butter, melted (optional) Whatcha Do: Heat oven to 500 degrees F. In large […]
Before explorers set foot on American soil, the Cherokee and Creek Indians were making raisins, dumplings, drinks, and poultices from wild grapes they called muscadines.
Discover the mouthwatering flavors of the South with our Muscadine Jelly recipe.
The Dump Cake gets its name from dumping ingredients in a pan and baking them.
Recipe makes one 9-inch pie Whatcha Need: 5 cups muscadine grapes, rinsed 1 cup sugar 1/4 cup flour 1 tbs. lemon juice 1 tbs. Grated orange rind pastry for 2-crust pie 2 tbs. margarine Whatcha Do: Separate pulp from skins.Set skins aside. Boil pulp until seeds loosen, then press through a sieve to separate pulp […]
Dairy Queen got its start in 1938 in an ice cream store in Kankakee, Illinois owned by Sherb Noble.
One morning on a recent road trip, I stopped at the local diner in a small Mississippi town. While sitting at the counter having breakfast, I overheard several guys discussing the proper way to season their grits. One gentleman remarked that he and his fellow Arkansans favored sugar while a couple of the local boys […]
The major difference in a chess pie from other custard pies is most chess pie recipes call for a small amount of cornmeal or flour.
