These recipes are simple and delicious, and has long been favorites of "Southern Folk" as well as their kissing cousins from the city.

E-Mail us your "Southern" recipes and add them to our growing list... Thank You!

Ham and Sweet Potatoes

  • 6 medium sweet potatoes
  • 1 T butter or margarine
  • 1/2 t salt
  • 1/8 t pepper
  • pinch nutmeg
  • milk (to whip potatoes)
  • 2 cups cooked ham (coarsely chopped)
  • 2 T butter or margarine
  • 1/2 cup green pepper or pimento strips
  • 1 #2 can pineapple chunks in juice (drained)
  • 2 T brown sugar
  • 1 T cornstarch
  • 3/4 cup pineapple juice
  • 2 T vinegar

    Cook, then mash potatoes. Add 1 tablespoon butter, salt, pepper, nutmeg, and enough milk to whip. Heat oven to 375^. In a skillet saute the ham in 2 tablespoons butter stirring until golden. Add green pepper (or pimento) and pineapple chunks. Cook 2 or 3 minutes. Stir in combined brown sugar, cornstarch, juice, and vinegar. Cook, stirring until thickened and clear. Pour mixture into 9 inch pie plate or casserole dish. Drop spoonfuls of potato on top. Bake until hot in 375^ oven about 20-25 minutes.

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    Yankee Pot Roast
  • 6 lbs round roast, trimmed (or rump roast)
  • 2 cups red wine
  • 2 cups tomato juice
  • 1 large onion (minced)
  • 2 carrots (finely minced)
  • 1 clove garlic (minced)
  • 1/2 cup brown sugar
  • 2 bay leaves
  • 1/4 t nutmeg
  • salt and pepper (to taste)

    Do not brown the pot roast. Place the meat in a heavy roasting pan that has a tight fitting lid. Mix all the other ingredients together and pour over the meat. Cover and cook at 300^ for about 3/4 hour per pound. Turn roast over about halfway through cooking time. Let roast rest! Thicken gravy and serve.

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    Tomato Beef
  • 1-1/2 lbs flank steak
  • 3 T soy sauce
  • 2 T dry sherry
  • 1 clove garlic (minced)
  • 1/2 t ground ginger
  • 1/8 t black pepper
  • 2 T oil
  • 1 medium green pepper (sliced)
  • 1 medium onion (sliced)
  • 1/2 cup celery (sliced)
  • 1 cube beef bouillon
  • 3/4 cup boiling water
  • 2 T cornstarch
  • 2 T cold water
  • 4 med tomatoes (cut in wedges)

    Slice beef thinly on the diagonal. Place snugly in small bowl. Combine soy sauce, sherry, garlic, ginger and pepper; pour over meat. Cover and refrigerate 8 - 10 hours. In large skillet, heat oil. Add green pepper, onion and celery; saute 2 minutes. Dissolve bouillon cube in boiling water. Add to skillet along with beef and marinade. Bring to boiling point. Reduce heat and simmer covered for 8 - 10 minutes. Blend cornstarch with cold water. Stir into mixture in skillet. Stir until thickened. Cut tomatoes into wedges; add to skillet and stir gently. Simmer just until tomatoes are hot. Serve over rice with scallions or green onions.

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    Hamburger Stroganoff

     Recipe by Patricia Moore
  • 1 lb. hamburger
  • 4 slices bacon (chopped)
  • 1/2 cup onion
  • 1 can cream of mushroom soup
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup sour cream

    Combine 1st three ingredients in skillet, cook over med. heat until browned. Drain off drippings. Add soup, salt, paprika mixing well and cook 15-20 minutes stirring occ. Stir in sour cream, heat thoroughly but do not boil. Serve over hot noodles. 4-6 servings

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    French Pot Roast
    Recipe by Laura Hunter
  • 3 1/2 lb. boneless beef chuck roast
  • 2 TBLS oil
  • 1 1/2 cups leeks (thinly sliced)
  • 3/4 cup carrots (chopped)
  • 3/4 cup celery with leaves -- chopped
  • 1 cup dry red wine or 3/4 beef broth
  • 2 TBLS red wine vinegar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme leaves
  • 2 sm bay leaves

    Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat. Pat meat dry with paper towels. Add to hot oil along with all of the vegetables and garlic. Brown meat on all sides. Stir the vegetables occasionally. Add liquids and all seasonings. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender. Lift meat to a cutting board.

    Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice meat across the grain and serve with the sauce.

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    Italian Pot Roast
    Recipe by Laura Hunter
  • 3 1/2 lb. boneless beef chuck roast
  • 2 TBLS oil
  • 1 cup onion (finely chopped)
  • 1 tsp garlic (minced)
  • 1 can 14 oz. plum tomatoes (broken up)
  • 1/2 c Marsala wine or beef broth
  • 1 ts salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme leaves
  • 2 sm bay leaves

    Heat 2 tablespoons oil in a 4 to 5 qt. ovenproof pot over medium heat.
    Pat meat dry with paper towels. Add to hot oil along with all of the vegetables and garlic.
    Brown meat on all sides. Stir the vegetables occasionally. Add liquids and all seasonings. Cover tightly and bake for 2 1/2 to 3 hours in a preheated 325 oven, until meat is fork tender.
    Lift meat to a cutting board.

    Cover loosely with foil and let stand 10 to 15 minutes. Discard any bay leaves and/or citrus peel and skim fat from sauce. If you like, thicken the sauce by stirring in 3 tablespoons flour mixed with 1/4 cup water. Slice meat across the grain and serve with the sauce.

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    Beef Jerky
    Recipe by Sharon Beck
  • 1-1/2 lb Flank steak

    Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer.

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    Loin of Pork w/ Southwestern Sauce
    Recipe by Twenty-One Federal
  • 3 lbs pork loin (boned and tied)
  • 1 lg garlic clove (peeled and halved)
  • 2 ancho chilies
  • 6 TBLS chili powder
  • 1 TBLS cayenne (ground)
  • 1 TBLS oregano (crumbled)
  • 1 TBLS thyme (crumbled)
  • 1 TBLS cumin (ground)
  • 1 TBLS garlic powder
  • 1 TBLS coriander (ground)
  • 1 TBLS celery salt
  • 4 strips bacon
  • 1/2 tsp garlic (minced)
  • 1 med red bell pepper (finely diced)
  • 1 med green bell pepper (finely diced)
  • 1 poblano peppers (finely diced)
  • 1 ancho chili (finely diced)
  • 3 plum tomatoes (diced)
  • 1 small onion (finely diced)
  • 1/2 cup dry red wine
  • 3 cups good veal stock (Demi-Glace)

    1. Rub the pork with the cut garlic. Discard the garlic. Set the pork on a rack in a roasting pan.
    2. Remove the stems from two anchos and place the chilies in a blender. Chop and grind them to a faily fine powder. Transfer this to a small mixing bowl.
    3. Stir in the chili powder, cayenne, oregano, thyme, cumin, garlic, powder, coriander and celery salt. Stir until completely mixed. Remove a half cup of the mixture and set aside for sauce. Rub the remainder all over the roast to coat completely.
    4. Set the roast in the oven and cook for 30 minutes at 475F. Transfer the meat from the oven onto a wire rack to cool for 30 minutes. It will still be raw in the center, but the cooking will be finished later; this cooling period will guarantee even cooking and very tender meat. Reduce the oven temperature to 375F.
    5. While the roast is cooking, start the sauce. Cook the bacon in a large skillet over low heat to render the fat. Remove the bacon from the pan and reserve. Drain off all but about two tablespoons of the fat. Add the minced garlic and saute for one minute. Add the red and green peppers, poblano, ancho, tomatoes, and onions. Sprinkle the reserved spice mixture over the vegetables and cook over medium heat, stirring frequently until they are soft., about 15 minutes. Pour the red wine over the veggies and cook until the mixture is reduced to just a glaze. Pour in the veal stock and continue cooking over medium heat until the liquid is reduced by about half, about 15 minutes. Crumble the reserved bacon into the sauce. Keep it warm while finishing the roast.
    6. Return the pork roast to the oven at 375F. Cook 20 to 25 minutes, until a meat thermometer inserted in the center reads 137 degrees. Remove from the oven and transfer to a rack. Let cool slightly before slicing into medallions.
    7. Serve the roast on a pool of the veggie sauce, with corn pudding on the side.

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    Pork Loin with Apples
    Recipe by Sharon Beck
  • 1 pork loin roast (boneless)
  • stuffing mix
  • all-purpose flour
  • 1 egg
  • bread crumbs
  • butter
  • 1 apple (peeled and diced)
  • 2 cups apple cider (* see note)
  • 1/2 cup sour cream

    Slice pocket in boneless pork roast. Set aside. Making enough to fill the pocket in the pork roast, mix the stuffing mix according to directions on package, EXCEPT: use apple cider in place of water, and add one peeled and diced apple. (I use Pepperidge Farm Herbed Stuffing Cubes) Stuff the roast. Bread the stuffed roast by carefully rolling in flour, than beaten egg (which you can thin down with a splash of cide), then in bread crumbs. Melt butter in large pan or dutch oven. Brown roast thoroughly.Add apple cider to pan, bringing it 1/2 way up the side of the roast. Reduce heat to simmmer, cover, and steam for about 20-30 minutes. When the roast is tender, it is done. Remove roast from pan, and let set while you reduce the juices to about 1/3. Mix in sour cream to taste. Serve sauce on the side. The roast is also excellent cold, and makes a very pretty presentation.

    NOTES : The amount of cider varies. You can also use apple wine or apple juice if you prefer.

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    Teriyaki Pork Tenderloin
    Recipe by The California Culinary Academy
  • 1 T grated fresh ginger
  • 2 cloves garlic (minced)
  • 2 green onions (chopped)
  • 1/4 c soy sauce
  • 2 T honey
  • 1 T rice wine vinegar
  • 1/2 T Asian sesame oil
  • 1 T vegetable oil
  • 1 t cornstarch
  • 1 T water
  • 2 lbs pork tenderloin (2 tenderloins)
  • 2 T toasted sesame seed

    1. Stir together ginger, garlic, green onions, soy sauce, honey, rice-wine vinegar, oils, cornstarch, and the water. Whisk until smooth.

    2. Trim any fat from pork tenderloins and place pork in a shallow roasting pan. Pour marinade over pork and marinate 1 hour to 2 days in the refrigerator. From time to time, turn pork tenderloins to be sure they marinate evenly.

    3. About 1 hour before serving, preheat oven to 350 degrees F. Drain off marinade and sprinkle pork with toasted sesame seed. Cook until medium (40 to 45 minutes; about 140 degrees F on an instant-read thermometer).

    4. To serve, slice pork thinly across grain of meat.

    Notes: Let the tenderloin sit in the roasting pan in its marinade for up to 48 hours. Then simply roast in the oven, slice, and serve.

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    Pork and sauerkraut
    Recipe by: Dorothy Lane Markets
  • 2 lbs sauerkraut (drain and rinsed)
  • 1 med red potato (peeled and grated)
  • 1 med tart apple (peeled and grated)
  • 1 med onion (peeled and grated)
  • 2 t caraway seeds
  • 4 lbs country ribs or pork chops

    Combine sauerkraut, potato, apple, onion, and caraway seeds. Place in an ovenproof casserole; top with ribs or chops. Bake at 325°F, uncovered, for 1½ hours.

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    Beef Hash

    submitted by: jr03@typhoon.dial.pipex.net
  • 1 1/2 pounds ground beef
  • 1 large onion (chopped)
  • 1 large green pepper (chopped)
  • 1 large red pepper (chopped)
  • 2 jalapeno peppers (seeded and chopped)
  • 1 can diced tomatoes (with liquid)
  • 3 T chili powder
  • 1 1/1 tsp garlic powder
  • 1 t salt
  • 1 t black pepper
  • 1/4 t ground red pepper

    Preheat oven to 350 degrees.

    Brown ground beef in a small amount of oil in Dutch oven, Add chopped onion, peppers, tomatoes with liquid and beer.

    Cook together until all the vegetables are tender, add the seasonings and cook another 10 minutes.

    Place the Dutch oven into oven and bake for 1 hour.

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    Pork Picadillo Empanadas

    submitted by: Laura Hunter (lhunter722@aol.com)
  • 1 T olive oil
  • 1 12 oz. pork tenderloin (cut into 1/3" pieces)
  • 1 Jalapeno chile pepper (minced)
  • 2 t Ground cumin
  • 1 1/2 t Ground cinnamon
  • 1 t Ground allspice
  • 1/2 cup Golden raisins
  • 1/4 cup Fresh lime juice
  • 6 T Almonds (chopped & toasted)
  • 3 T Sour cream
  • ..... Dough
  • 1 1/2 cups flour
  • 1 cup Masa Harina
  • 1 t Baking powder
  • 1 t Salt
  • 1/2 cup Butter (melted & cooled)
  • 1/2 cup plus 1 T. water
  • 2 large eggs

    .....For Filling
    Heat oil in a large nonstick skillet over medium high heat.

    Add pork, jalapeno, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes.

    Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute.

    Remove from heat. Mix in almonds and sour cream. Season with salt & pepper...Cool
    .....For Dough
    Butter 2 large baking sheets.

    Mix flour, Masa Harina, baking powder and salt in a large bowl. Stir in melted butter.

    Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes.

    Working with half of the dough at a time, roll out on a floured surface to 1/8" thickness. Using 3 3/4" diameter biscuit cutter, cut out rounds. re-roll scraps and cut out additional rounds for a total of 12 rounds per dough half.

    Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Can be made 1 day ahead.

    Cover with plastic wrap; chill. Preheat oven to 375.

    Brush empanadas with beaten egg.

    Bake until light golden brown, about 25 minutes.

    Serve with salsa and sour cream. Makes 24.

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    Stuffed Raccoon
  • 1 dressed raccoon
  • 1 cup bread crumbs
  • 1 cup salt
  • red pepper (diced)
  • 1 tbs. butter
  • Worcestershire sauce
  • 1 large onion
  • 1 hard boiled egg (chopped)

    To dress coon, remove entrails, head, and tail. Wash thoroughly inside and out. Save the liver. Cover with cold salted water (1 cup salt). Let stand overnight. Drain off salted water and rinse well with boiling water.

    To make stuffing: Melt butter and add chopped onion. When onion begins to brown add chopped liver. Cook until liver is well gone.
    Add bread crumbs, red pepper, and dash of Worcestershire sauce. Mix in boiled egg, salt and add water to moisten. Stuff coon with mix and sew end closed. Roast coon until tender, baste with fat from roasting pan.

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    Country Ham and Red Eye Gravy
  • Slice ham and have pan hot.
  • Put 1 T grease in pan and cook ham on both sides.
  • Remove ham from pan.
  • Add a little water and coffee to drippings.
  • Bring to a rapid boil.
  • Server over ham, with grits and hot biscuits.
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    Beef Stew
  • 2 pounds beef (cubed)
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups tomatoes (cooked)
  • 5 potatoes (quartered)
  • 2 onions (quartered)
  • 1 cup green beans
  • 1/2 cup carrots


    Brown beef cubes. Add salt, pepper and tomatoes. Mix thoroughly and cover. Cook over medium heat for about 5 minutes. Reduce heat and simmer for about 1 hour. Add potatoes, onions, beans and carrots. Cover and cook 25 minutes or until vegetables are tender. Remove vegetables and meat and thicken liquid with flour to desired consistency. Return all ingredients and simmer about 5 minutes.

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    Pot Roast
  • 2-1/2 pounds beef (roast)
  • 2 tablespoons fat
  • 1 cup water
  • 3/4 cup black coffee
  • 1 cup tomatoes (chopped)
  • 1 onion (sliced)
  • 5 carrots
  • 2 cups potatoes
  • salt and pepper to taste

    Brown meat on all sides in hot fat. Pour water and coffee over roast, Add salt and pepper. Bring to a brisk boil. Reduce heat and simmer 40 minutes. Add tomatoes,onions and carrots. Simmer 20 minutes. Add potatoes and simmer until vegetables are tender.

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    BBQ Ribs
  • 8 pounds ribs
  • 3 tablespoons lemon juice
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper
  • 1/2 teaspoon salt
  • 1/2 cup cooking oil
  • 4 cups tomato sauce
  • 3/4 cup Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1 cup butter
  • 1/2 cup brown sugar
  • 2 tablespoons vinegar


    Sprinkle the lemon juice and pepper over ribs. Allow to set about 1 hour. Rub ribs with oil before putting on the fire. Sear meat on both sides. Mix remainder of ingredients in a saucepan and simmer for 20 minutes. Baste ribs with sauce while cooking. Cook until meat begins to separate from bone.

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    Baked Spareribs
  • Salt and pepper to taste
  • 1/8 teaspoon celery salt
  • 3 cups bread crumbs
  • 1/3 cup butter
  • 3 unpeeled apples (cubed)
  • 1/3 cup water


    Cut spareribs into two pieces. Season with salt, pepper and celery salt. Combine bread crumbs, apples,butter and water. Toss lightly. Put half of the ribs with meat side down and top with half of dressing. Add the other half of the ribs and top with remaining dressing. Cook 1 hour at 350 degrees.

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    Fried Pork Chops
  • 6 pork chops
  • Salt and pepper to taste
  • 1 cup milk
  • 2 eggs
  • 1 cup bread crumbs
  • 1/2 cup water
  • 1/2 green pepper (chopped)
  • 1/2 onion
  • 1 cup stewed tomatoes w/juice


    Rub pork chops with salt and pepper and allow to sit for 10 minutes. Beat eggs and milk. Dip pork chops in milk mixture and roll in bread crumbs. Brown slowly in hot grease turning only one time. Remove from pan. Pour oil from skillet, leaving about 2 tablespoons. Add 1 tablespoon flour and stir until golden brown. Add water, green pepper, onions,stewed tomatoes and juice. Return chops to pan, cover and simmer 30-40 minutes.

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    Sausage balls
  • 1 pound pork sausage
  • 1/2 lb ground beef
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs
  • 1/2 cup milk
  • 2 tablespoons shortening
  • 3 cups mashed potatoes
  • 3 cups bread crumbs


    Combine sausage, beef, salt and. Make into 1 inch balls. Brown them in shortening, drain and let cool. Beat eggs and milk togather. When sausage balls have cooled, coat with mashed potatoes. Dip in egg mixture and roll in bread crumbs. Let them set fo 30 minutes. Deep fry until golden brown.

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    Skillet Meat Loaf
  • 2 pounds ground beef
  • 1/2 cup bread crumbs
  • 6 tablespoons chopped onion
  • 2 eggs
  • 1 cup tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter
  • 1/3 cup water
  • 2 teaspoons mustard
  • 2 tablespoons Worcestershire

    Combine ground beef, bread crumbs, eggs, onions, salt, pepper and 1/2 cup tomato sauce. Mix well. Shape into two meat loaves. Melt butter in a skillet and brown loaves on both sides. Cover and cook for 25-30 minutes over low heat. Mix mustard, water, 1/2 cup tomato sauce and Worcestershire sauce. Pour over meat loaf and simmer uncovered for 10-15 minutes.

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