Search Results for “Recipes” – Page 2 – So Does That Mean I'm SOUTHERN? (2024)

Posted on April 24, 2013 by So Does That Mean I'm Southern

Have you ever lost a prized recipe? I have lost many over the years and then found them again. Usually, I have been searching through a recipe book and have one of my personal recipe cards in my hand and I will stick the recipe card in the cookbook. Later, I will find the card in the book and realize what I have done. In my last post, I shared a recipe for Lemonade Pie and I found that recipe in a local church cookbook. The cookbook is Winkler’s Grove Baptist Women of Hickory, NC. The cookbook was published in 1983. A piece of paper fell out of the cookbook and to my surprise I saw another sheet of recipes. I do not know the previous owner of this cookbook but I am sure they had misplaced this sheet and it had one of their favorite recipes on the sheet. I do believe it was the first recipe, cranberry salad.

I thought you might have an interest in the sheet and it was evidently a cookbook published by a manufacturing company because the contributors have plant numbers beside their name to indicate where they worked. I have never seen this type of cookbook before and I like the information submitted about the “Office Chef” and “Fish Fry Slaw.”

This piece of paper really brought back memories for me. My Mother and Grandmother were mill workers and also cooks so either one of them would have been very interested in these recipes. The paper also reminded me of how manufacturing was such a HUGE part of my growing up in the South. It was hard physical labor and my parents and grandmother never wanted me and my sister to ever work in a mill. I did work in a hosiery mill while I was going to college. Trust me, it is hard physical work and I am glad I went in a different direction.

One of the best ways to have a backup of a recipe is to share it with a friend. That is what I do with you in this blog and I am currently in the process of restoring recipes to my blog for previous posts. It will be a tedious exercise but it is well worth it.

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Posted on March 22, 2013 by So Does That Mean I'm Southern

Earlier this week, I received an e-mail froma friendand she was sharing some recipes with me. I looked over them and I think they are great. Easter is approaching fast and I know we are looking for recipes for the special day.My friend, Dixie, and I have lots of things in common such as loving to cook and having a husband that is a diabetic. We try to find recipes that the whole family can share and she thought these are good possibilities and I totally agree with her.

The first recipe is for Cherry Pie Salad and you could use the sugar free cherry pie filling, the crushed pineapple in it’s own juice, the sugar free cherry gelatin and the sugar free whipped topping. I think this recipe sounds great and it makes me think of Cherry Yum Yum that was such a favorite in the South years ago.

Cherry-Pie Salad

1 can cherry pie filling

1 20-oz can crushed pineapple

2 3-0z. Boxes cherry gelatin

1 C. boiling water

1 6-Oz container cherry vanilla yogurt

1 C. whipped topping.

Pour pie filling and undrained pineapple into serving bowl and stir. Mix the gelatin into the water until dissolved, then stir into the fruit. Chill until firm. Mix the yogurt and whipped topping and spread on the salad. Cover and chill.

The next recipe is for a Fudge Ripple Cake and it looks absolutely delicious. The sugar free cake mix cook be used for this recipe and you could also use the chocolate sugar free instant pudding. I would even consider usingsweetener for the sugar in the ripple mix. I think this would be a great dessert if you are including a person with diabetes in your Easter celebration.

Fudge Ripple Cake

1 box white or chocolate cake mix

1 box chocolate instant pudding

1 C. sour cream

1 C. oil

4 large eggs

2 tsp. Vanilla

Ripple Mix

1/3 C. sugar

1 tsp. Cinnamon

1/3 C. cocoa powder

2 C. chocolate chips, divided

Preheat oven to 350 degrees. Spray a tube pan and set aside. Mix the cinnamon, sugar, and cocoa in a small bowl for the “ripple” and set aside, along with the chocolate chips. In a large mixing bowl, combine all the cake ingredients until blended, and then spoon half the batter into the tube pan, spreading it to cover the bottom. Sprinkle most of the “ripple” mixture over this and 1 C. of the chocolate chips. Top with the rest of the cake batter, and then sprinkle the remaining cinnamon sugar over the top. Bake 50 minutes or until a toothpick comes out dry. Sprinkle remaining chocolate chips over the top with a spatula when they’ve melted. Cool in the pan about 15 minutes and then remove to a serving plate.

I know itis amazing isn’t it that I have a friendnamed Dixie and I live in the South. Didn’t make it up! Thanks Dixie and I think these recipes are real keepers. Happy Friday Everyone

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Posted on December 14, 2012 by So Does That Mean I'm Southern

As Christmas is approaching quickly, today I want to share some fast and easy recipes for goodies. Any one of these or a combination of them would be appreciated by teachers, neighbors or friends to let them know you are wishing them a Happy Holiday season.

The first recipe is for Praline Grahams. I would have to say that I get more raves for this cookie than anything I have ever baked. Not to long ago on Facebook I saw a friend request from someone I worked with about ten years ago. I accepted her as a friend and she immediately told me she had lost her copy of this recipe and the moment she saw my name she was hoping I could send her another copy. People cannot believe this is so easy and I ran across this recipe quite by accident. I worked for a company that had lunch catered and they would serve these cookies. I requested the recipe and they said they would not share it. One day as I was browsing recipes in my Southern Living Magazine I saw the recipe and immediately knew it was the one served by the caterers. That was such great luck for me and I have enjoyed making these and eating them many times.

The next recipe is one I am going to try this weekend. It seems as easy as the one above and has a little different twist to it. I found this recipe in my Christmas with Southern Living 2004 edition. I can’t wait to try it and I think it is easy. When I first read the recipe, I did not realize that the melted chocolate is the chocolate morsels you have melted on the crackers and was searching for another chocolate ingredient in the recipe.This has all my favorite flavors rolled into one candy.

The next recipe is for fast fudge. I clipped it from a magazine years ago and I do remember making all three versions and sharing them as gifts with my neighbors. You use a microwave to prepare this fudge and I really believe that is the most foolproof way to melt chocolate. This in no way will compare to my Mother’s chocolate fudge recipe that I shared with you earlier and here is the link to that post. http://sodoesthatmeaniamsouthern.com/2012/12/03/a-candy-store-winery-and-chocolate-fudge/ It is still good fudge and is very moist.

I hope you enjoy the recipes and are having fun with all of your Holiday baking. If you have a super easy goodie recipe you will like to share, please do. Happy Weekend Everyone!

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Posted on January 27, 2012 by So Does That Mean I'm Southern

Sunday dinner has been and is still a special meal in the South. I try to make something a little more special for my husband on that day. It is challenging to prepare it after going to Sunday services. I sometimes think of our Southern sisters that are now gone and how difficult it must have been for them.

This is the last post of my friend’s recipes from her Mother, Ruth. These recipes remind me of something you would prepare for that special “Sunday Dinner” and excuse me but that wasn’t your evening meal but your meal at lunch time. That is just a Southern tradition that has been going on for some time.

Baked Round Steak

This is a standard for many of us who grew up in a home where Mom was a good cook.

1 big slice of round steak

1 can of mushroom soup

1 pack of Lipton’s original dry onion soup mix

Line the baking pan with aluminum foil, lay the steak in the bottom of the pan, cover with mushroom soup and shake the dry onion soup mix over the soup. Cover with more aluminum foil and seal the edges of the foil.

Bake at 350 degrees for one hour

The sauce that forms from the soup is very tasty.

Beef Stroganoff

This was another popular family meal in the 70’s.

1 pound browned hamburger or thinly sliced beef

1 package pasta noodles

1 can mushroom soup

1 package brown gravy mix

8oz sour cream

Mix all together and serve with noodles.

When my friend read my blog and my post on September28 of last yearabout my crock pot recipe with the beef stew, onion soup mix and mushroom soup, she thought of the first recipe for Baked Round Steak and it does sound similar. I am sure Ruth’s house smelled warm and comforting when she prepared this. It seems super easy and delicious.

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Posted on January 26, 2012 by So Does That Mean I'm Southern

It is getting a little closer to the weekend and you may be thinking of something to make for dessert. After all, it has been a whole month since Christmas so those New Year’s resolutions may be forgotten. I am sharing two of my friends recipes today for cakes. In the South, when we were young, a woman was really appreciated for her good baking abilities. Baking a cake was considered a real skill and no one thought you were trying to clog their arteries or makethem fat.

I was fortunate enough to taste this fruit cake at my friend’s house over the holidays. She definitely has inherited her Mother’s baking skills. As we get older ,we certainly have lots of memories and there just isn’t anything that will take you back to your childhood or youthany quicker than a piece of cake from your Good Old Southern past.

Ruth’s Light Fruit Cake

8 oz candied cherries

8 oz candied pineapple

2 cups coconut

1 cup broken pecans

1 box white raisins

2 cups flour

1 cup sugar

4 eggs

1 cup butter

1 tsp nutmeg

1 tsp allspice

1 tsp cinnamon

Cream butter and sugar. Add eggs one at a time, blending thoroughly after each one. Add 11/4 cup of flour. Use remainder of flour over nuts and fruits to help distribute them more evenly when mixed into the batter. I usually cut the cherries and pineapple in half to distribute and cut down on very sweet tastes.

Cook in 300 degree oven. Bake for an hour with aluminum foil over the cake pans. I usually use bread pans so I can share the cake. Bake for another 30-40 minutes. Be careful not to burn it since it is light even when done.

Cool completely in pan and wrap in aluminum foil until eaten.

When the Charlotte Observer asked for recipes from Fruit Cake Haters, mother submitted her recipe. She shared that she often used freshly grated coconut.

Our family was especially fond of cakes with nuts and spices

Prune Cake

This was always my choice for my birthday cake. The icing is wonderful and also tastes good over zucchini bread. Bless mother for managing to get the black walnuts. I hadn’t had it in years, but she remembered and fixed it for my 50^th birthday.

3 eggs

1 cup vegetable oil

1 ½ cup sugar

2 cups flour

1 tsp. Baking soda

1 tsp. Cinnamon

1 tsp. nutmeg

1 tsp. allspice

1 cup buttermilk

1 cup prunes- seeded and chopped

1 tsp. vanilla

1 cup black walnuts

Blend sugar and oil, add eggs, Add dry ingredients alternately with the milk.

Add vanilla, nuts and prunes. Pour into cake pan.

Icing-1 cup sugar, 1 cup butter, t tablespoon white corn syrup, ½ cup buttermilk, ½ tsp vanilla, ½ tsp soda

Boil mixture until it forms a soft ball when dropped in cold water. Pour over hot cake without beating.

Cook 345 for 45 minutes. Remove from oven and pour icing over the warm cake.

Mom would make this for my birthday baked in a tube pan. I made it in a 7×13 rectangular pan.

Thank you Ruth for leaving us such special recipes to experience!

.

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Posted on January 25, 2012 by So Does That Mean I'm Southern

If you saw my post on Monday, this week I am featuring recipes shared by a friend. They are recipes from her Mother that was a great Southern cook with my friend’s comments about the recipes.. Today I am sharing two salad recipes with you that I have never seen before. However, as I grew up in a different region of North Carolina, this is a great possibility.

I am excited about trying these recipes and the comments are from my friend. I will continue to highlight these recipes in all of my posts this week.

Scandinavian Salad

This is a colorful sweet side salad to take to covered dish meals and eat like a relish with meat.

1 can small green peas

1 can French style green beans

1 small stalk of diced celery

1 large diced onion

1 2 oz jar of diced pimento

1 cup oil

1 cup sugar

1 cup vinegar

2 tablespoons water

½ tsp paprika

Drain and mix the first ingredients. Measure the hext ingredients in a jar and shake well. Pour the liquids over the vegetables and let stand in the refrigerator 24 hours. Drain the liquid from the salad before serving.

As an adult, I was horrified at the amount of sugar when I made this and tried reducing it and still maintaining the sweet pickle taste.

Blueberry Salad

(Always a hit with men)

6 0z of grape Jello

2 cups boiling water

1 can blueberry pie filling

1 can pineapple topping

1 8 oz pk of cream cheese

1 8 oz sour cream

½ cup sugar

Mix and congeal first four ingredients. Combine the remaining ingredients and smooth on top of the jello mix. Refrigerate until ready to eat.

Thanks Again Friend!

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Posted on January 23, 2012 by So Does That Mean I'm Southern

This week I am going to share recipes from a friend. Her mother was a great Southern cook that lived in the foothills of North Carolina. My mother was a great Southern cook that lived in the sandhills of North Carolina. I was so thrilled when I was able to look through her mothers recipes with her and extremely happy that she is sharing them with us. I know you are going to just love them and I am so happy that I am sharing a part of our Southern tradition and a wonderful cook. (P.S. She must have been a wonderful Mom too because she has a great daughter.)

The first paragraph is the introduction to the recipes from my friend. What a wonderful idea to make a small recipe book of family favorites for your friends. It makes me want to go make one for my granddaughter.

In 1984 I really got into using the computer for word processing, databases, and spreadsheets. At that time, I also realized that I wanted to be sure to get copies of my mother’s best recipes. It was great that she and I worked on this project and the outcome was a small recipe book of our favorite family recipes with personal comments. I shared copies of it with my brothers and other close relatives.

My mother had 6 sisters and every time they met in Lincolnton on Sunday afternoons, they would share recipes. Here are a few of our family favorites.

Barbequed Chicken

6 -8 pieces of chicken

¼ cup ketchup

¼ cup butter

¼ cup lemon juice

2 Tablespoons Worchestershire Sauce

Melt butter, stir in ketchup, lemon juice, and Worchestershire Sauce. Bring the mixture to a boil. Arrange the chicken in a pan, salt and pepper and pour sauce mixture over the chicken.

Bake one hour in the oven at 350 degrees

Usually after 50 minutes, it begins to smell good. I would open the oven and flip the chicken pieces to make sure it was absorbing the sauce.

This was truly a standard from back in the 70’s. I often made it for my children in a crock pot. The juices are finger lickin’ good.

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Posted on July 2, 2011 by So Does That Mean I'm Southern

You may have big plans for the 4th of July or plan to have a quiet weekend at home. These recipes and tips I am sharing with you are things you can make as a surprise for your very quiet weekend or to share with others at a huge July 4th celebration. They are super easy and good.

Vegetable Dip: 1 packageKnorrs vegetable soup mix and 2 cups of sour cream. Mix together and chill for l to 2 hours. Serve with crackers

Mexican Dip: 8 oz cream cheese/8 oz. piquante sauce/8 ouncecheddar cheese(shredded) Spread cream cheese in bottom of casserole dish. Add piquante sauce and top with shredded cheese. heat until melted. Serve with chips or crackers

Ranch French Fries – one 26 ounce bag frozen extra crispy french fried potatoes/vegetable cooking spray/1 (one ounce) package ranch dressing mix. Spray potatoes evenly with cooking spray, and place in a large zip lock plastic bag. Add dressing mix; seal bag, and shake to coat fries. Place in a single layer on a 15 x 10 inch jelly roll pan Bake at 425 for 30 to 35 minutes; stir and bake 5 to 10 minutes longer or until golden brown

One jar of purchased pesto and serve it with pita chips

Fresh fruit such as watermelon and cantaloupe and serve with pina-colada or french vanilla yogurt as a dip or sauce

Fresh Pineapple sliced and grilled on medium heat on a grill. We add absolutely nothing to it but it is great with store-bought vanilla ice cream.

Buy a pre-made chocolate cracker crust. Add bought oreo cookie ice cream and garnish with maraschinocherries. Drizzle with bought chocolate ice cream syrup. Return to the freezer until about 10 minutes before you are ready to serve.

Happy July 4th Everyone!!!!!!!!!!!!!!

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Posted on April 12, 2017 by So Does That Mean I'm Southern

I was trying to make a decision one day and the words of Kenny Rogers song from the Gambler came to mind. I think the words are so true when we are making decisions.

You’ve got to know when to hold ’em
Know when to fold ’em
Know when to walk away
And know when to run
You never count your money
When you’re sittin’ at the table
There’ll be time enough for countin’
When the dealin’s done

On June 13, 2011 I wrote my first post on this blog. I had no idea at the time how long I would write a blog or if one single person would ever read my posts. So in almost six years I have shared my southern experiences with you. The purpose of this blog for me when I began to write it was to share southern food and recipes. I also wanted to make contact with people all over the US as I had just lost my full-time recruiting job and missed that contact. I have made the decision to make this my final post.

I have enjoyed sharing my food experiences with you. I hope somewhere along the way you will keep one or two of my recipes so that Southern food will continue to be experienced not only in the South but everywhere. I have enjoyed sharing my trips to southern places and hope you have gotten a glimpse of the beautiful South.

Over the last few months I haven’t been inspired to write and just came to the realization that it was time to stop. As I am approaching the age of 70 in the fall of this year, I am trying to simplify my life a little and streamline my activities. I do plan to retire from my part-time job but trust me I have a project closet of things I want to do, so I don’t think I will be bored any time soon.

I have established relationships with some blog buddies and I will continue to read your blogs. I appreciate all the wonderful things I have learned from you.

This was a difficult decision for me to make but I realized it was time to fold’em and walk away. I believe our life journey includes seasons that include experiences that will last for just that period of time or may be for a lifetime. I know this blogging experience will be something that I will remember for the rest of my life.

Thanks for reading my blog posts and I hope you have enjoyed the Southern experiences that have come from my heart.

So Does That Mean I Am Southern because I love Southern places, Southern food and Southerners (whether born and bred or transplants)? I certainly hope so.

Love you all and May God Bless You. Thanks for stopping by.

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Posted on March 13, 2017 by So Does That Mean I'm Southern

My California cousin, Rob sent the recipe that I am sharing with you today. I have really been in a rut lately when I have been preparing my weekly menus. I was feeling as if I made the same thing the same way all the time. It can be challenging living with a diabetic because honestly we have discovered the easiest meals are the best meals for diabetics. However, when I saw this recipe I knew I wanted to give it a try as we usually have pork chops and this is a neat twist on the usual way of preparing them.

Pork Tenderloin Sandwich

4 pork tenderloin boneless pork chops – Beat flat with a cleaver (I have some thin sliced pork tenderloin that I will use for this recipe)

Put one cup of flour in a freezer bag and season with salt, pepper and garlic powder. I will probably use 1 teaspoon of salt and 1/2 teaspoon of pepper and garlic powder.

First blend together one cup of milk and one egg.

Dip the tenderloin in the milk and egg mixture first. Then put in flour mixture and shake to coat.

Place in fry pan or fryer and cook until nice and brown. Serve on a larger burger bun with mustard.

Rob has sent me over 100 recipes and even though he lives in Southern California, it amazes me how similar we are in the foods that are our favorites.

By the way, I want to share Rob’s background with you. Rob is in prison in Southern California and he is 79 years old. We met through a Christian pen pal ministry that I participate in through the church I attend. God does work in mysterious ways as I was amazed when he revealed to me that he had previously been a chef.

Why is he in prison? I don’t know and if he ever wants to share that with me, that is fine. If he never wants to share that with me, that is fine too. Our love for food has created a great bond for us. He has no family and had no one to share his recipes with. Now, I have most of them and hopefully I will be able to make compile a cookbook for him. He is to be released later this year and I think that would be a great gift for him. He told me that my letters have given him hope and a purpose. However, I know he would love to be able to cook for others because he knows a great way to show love is the preparation of food for those we love.

Rob has become a very special person for Mr. D and me. Rob sends recipes now that he thinks Mr. D will like and when I told him Mr. D is diabetic he started sending recipes that are better choices for diabetics. This has been a special experience for me and I wanted to share it with you.

Thanks for stopping by.

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