Recipes

Grandmother Washington's Southern Pound Cake

1 cup Crisco
2 cups sugar
2 cups plan flour - sifted 3 times
6 medium eggs

Cream sugar & Crisco well, add 1 egg and a little flour at a time.  Add flavoring.  Use tube pan that is well greased and floured.  Bake at 325 ^o for 1 1/4 hours.

Southern Pecan Pie

3 T. butter                            1 cup dark Karo syrup
1 teaspoon vanilla                   1/8 t. salt
3/4 cup sugar                        1/2 cup pecan halves
3 eggs                                1/4 cup pecans, chopped

Line pie pan with pastry.  Cream butter until soft.  Add vanilla.  Slowly add sugar and beat until creamy.  Add well beaten eggs then syrup and salt until well blended.  Fold in pecans.  Bake 45 minutes at 350^o.

Fruit Cobbler

1/2 stick butter                         1 cup flour
1 cup milk                               2 cups fruit
1 cup sugar

Melt butter.  Stir in remaining ingredients.  Batter will be lumpy.  Fold in fruit.  Bake at 350^o for approximately 35 minutes or until golden brown.

Gullah Gourmet Peach Cobbler

Geechie Peachie Cobbla

1 package Geechie Peachie Cobbla Mix                        
3/4 cup milk                               1 can fruit
8x8 pan

Step 1. Turn on oven to 375

Step 2. Greez 8X8 inch pan.

Step 3. Spread out fresh peaches or 1 can of peaches on bottom of pan

Step 4 Put Mix on top of peaches (spread but do not stir)

Step 5 Pour 3/4 Cup milk on top and take a stick a spoon in the mix a couple of times so the milk can soak in. (do not stir)

Step 6. Put Pan in the oven and cook til golden brown

Step 7 Serve hot with some ice cream on top - em good!

Gullah Gourmet Cherry Cobbler

Cherry Pickin' Cobbla

1 package Cherry Pickin' Cobbla Mix                        
3/4 cup milk                               1 can fruit
8x8 pan

Step 1. Turn on oven to 375

Step 2. Greez 8X8 inch pan.

Step 3. Spread 1 can of cherries on bottom of pan

Step 4 Put Mix on top of peaches (spread but do not stir)

Step 5 Pour 3/4 Cup milk on top and take a stick a spoon in the mix a couple of times so the milk can soak in. (do not stir)

Step 6. Put Pan in the oven and cook til golden brown

Step 7 Serve hot with some ice cream on top - em good!

Grandma's Biscuits

4 cups self-rising flour, sifted
1 1/2 cups buttermilk
5 tbsp. lard

Sift flour and put it in a bowl.  Create a little well in the middle of the flour, pour buttermilk and lard there, than work in the flour gradually.  Knead until the dough is soft but not sticky.  Roll into biscuits, place on a greased pan and pat with fingers.  Bake at 375 ^o for 10-15 minutes or until golden brown.  Yields:  24 medium-sized biscuits

Cracklin Cornbread

2 cups cornmeal 
1 tsp. baking soda
2 tsps. salt 

1 tsp baking powder

1 cup buttermilk

1 cup cracklin's

Prepare cornbread by using 2 cups of corn meal and 2 teaspoons of slat. Add the buttermilk, soda, and baking powder and stir. Mix in cracklin's and stir some more. If it is too dry, use some warm water to make the right consistency for cornbread. Put in oven at medium temperature (about 350 degrees) and bake until brown.

Cracklin Cornbread - the easy way...

Buy one package of Grandma Lucy's Real Cracklin Cornbread Mix - click here to purchase. (it solves the problem of buying cornmeal and cracklins in one step) 
1 cup buttermilk or sweet milk (regular milk)

Mix package contents with milk and stir until batter is formed.  Grease an 8"X8" pan or 8" skillet (wrought iron skillet if you want to be authinic).  Pur batter into pan or skillet. Bake 425^o to 450^o for 20 minutes or until golden brown.  Yields:  6 servings unless you are real hungry. For thinner cracklin cornbread use a larger pan. For sweeter cracklin cornbread add sugar to suite taste.

Low Carb Breaded Chicken Tenders

3 boneless, skinless chicken breasts (cut into strips)
3/4 bag crushed pork rinds (Carolina Country Snacks brand*)
2 heaping tablespoons of mayonnaise

Pour crushed pork rinds into a plastic bag.  Drag chicken strips through the mayonnaise,  making sure to coat evenly.  Drop one chicken strip into the bag and shake until strip is evenly coated with crumbs.  Arrange chicken strips into casserole dish. Bake at 350 ^o for approximately 30 minutes or until done.  Delicious!

STONE-GROUND GRITS WITH COUNTRY HAM
These special grits can be served with any pork entrée, says executive chef Eric Doarnberger of Greenbrier Country Club in Chesapeake, Virginia, and are also nice for breakfast or brunch.

Melt the butter in a 4-quart saucepan. Add the ham and sauté until lightly browned, about 2 minutes. Add the garlic and shallots and cook 2 minutes. Add the white wine, stirring to deglaze the pan. Add the grits, stirring constantly for 2 minutes. Gradually stir in the chicken stock. Cook over low heat, stirring often, until the grits are done and the liquid has been absorbed, 25 to 30 minutes. Remove from the heat and stir in the cheese and parsley. Add salt and pepper to taste.

Dry Ribs: Coat both sides of ribs evenly. Cover and marinate 4 to 8 hours in refrigerator. Cook in covered dish in oven at 300° for 3 hrs. Uncover, coat top of ribs with additional rub, and let cook for 1 more hour. Serves 6.

Bone Suckin' Fabulous Ribs

Bone Suckin’ Sauce, 1 16 oz. jars
12 oz. Orange Juice
5 lbs. Baby Back Pork Ribs

Preheat oven to 300°. Mix Bone Suckin' Sauce and orange juice in mixing bowl. Score back of ribs pretty deep or you can slice all the way through the ribs. (about a 2 inch cut) Put ribs in shallow pan and baste with sauce. Cover with foil. Cook 3 hours at 300°. Uncover, baste with sauce. Raise oven temp to 350°. Cook 30 minutes uncovered, basting again after first 15 minutes. Serves 4

Bone Suckin' Meatloaf

Bone Suckin' Sauce, ½ cup
Ground Beef, 1 ½ lbs.
Onion, 1 Medium Diced
Egg, 1 Beaten
Salt, 1 ½ tsp.
Pepper, ½ tsp.
Bread Crumbs, 1 cup toasted

Combine all ingredients. Place in loaf pan and start baking at 350° for one hour. Baste with additional Bone Suckin' Sauce during cooking time. Serves 4-6

Bone Suckin' Meatballs
Bone Suckin' Sauce, 16 oz. jar
Bone Suckin' Mustard, 12 oz. jar (optional)
Meat Balls, 5 lbs. precooked

Pour Meatballs, Bone Suckin' Sauce & Bone Suckin' Mustard into the crockpot. Cook on high for 1 hour. Turn crockpot on low and continue cooking 3 to 4 hrs. (If using frozen meatballs, add ½ hour to the low temperature cooking time.) Great on Hoagie Rolls ! Serves: 10

Bone Suckin' Beef
Bone Suckin' Sauce, (2) 16 oz. jars
Bottom Round Cut Of Beef, 3 lbs.

John's Bone Suckin' Hamburgers
Bone Suckin’ Sauce, ¼ cup (or a little more)
Lean or Extra Lean Hamburger Meat, 2-3 lbs.
Onion Soup Mix, 1 package
Egg, 1
Quick Cooking Oats, Handful or Two
Finely chopped fresh onion, amount to cooks taste (optional)

Mix the hamburger meat, Onion Soup Mix, egg, chopped onion, Quick Cooking Oats and Bone Suckin’ Sauce.  If the mixture is a little messy or wet, add some extra Quick Cooking Oats.  Cook like you would normally do a hamburger patty.

 **The egg helps to hold the hamburger patties together when cooking out on the grill.  The burger does not shrink but in most cases expands a bit.  It always comes out nice and moist or juicy.  They do not shrink like the burgers made with regular or medium ground beef

Best Steak Sauce Ever
Bone Suckin’ Sauce
A-1 Steak Sauce (registered Trademark of Kraft Foods)
Mix together.  Wow!! -Sheilah

Bone Suckin' Grilled Chicken
1 16 oz. jar Bone Suckin’ Sauce per chicken
½ Chicken per person

Quarter chicken and place on a preheated charcoal or gas grill 6" to 8" above heat. Cook for 1 ½ hours turning once. (Optional-Baste with butter at this point.) During the last 20 minutes, baste with Bone Suckin’ Sauce on each side, turning once. To save cooking time, cook chicken in the microwave until almost done and finish cooking on the grill as above

Bone Suckin' Double-Dipped Buffalo Wings
Bone Suckin' Sauce, 1 cup
Hiccuppin' Hot 1/2 Teaspoon (To make extremely HOT add 8 teaspoons)
Butter, one 4 oz. stick
Chicken Wings, 24
Vegetable Oil, enough to cover your wings while frying in your pot or deep fat fryer
Baking Pan / Cookie Sheet with small sides to keep sauce from flowing off.
Utensil (I use a spoon) to remove wings from Sauce and place on sheet.

1. Preheat Oven to 350°.
2. Preheat Oil to 375°.
3. Melt butter in sauce pan. Add Bone Suckin' Sauce and Hiccuppin' Hot Sauce. Simmer Bone Suckin' Wing Sauce on stove.
4. Fry wings in oil at 375° for 10 minutes or until done. Then drain excess oil from Wings.
5. Submerge Wings into Bone Suckin' Wing Sauce.
6. Remove Wings from Bone Suckin' Wing Sauce. Place coated Wings on Baking Pan / Cookie Sheet.
7. Bake Wings in oven for 10 minutes.
8. Remove Wings from oven and submerge wings Bone Suckin' Wing Sauce in the sauce pan turning over once.
9. Enjoy Bone Suckin' Double-Dipped Buffalo Wings!

Recipe Variation (Serve with Blue Cheese and Celery Sticks)