Regional and Personal SOUTHERN RECIPES
As to speculations fanciful or inheritedly so, in coonass heaven tomato pie does and has for generations just been southerner slang for pizza.
TOMATO PIE, RECIPE
WATER
FLOUR
MARGARINE
AN EGG
YEAST
OIL
ROUND SHEETPAN, STOVE
SAUCE PAN, STOVETOP
IN A LARGE BOWL ADD 2 CUPS FLOUR , ABOUT A CUP WATER, 4 TABLESPOONS MARGARINE FROM A TUB, AN EGG, A SPRINKLE OF SALT, A SMALL SPRINKLE OF REGULAR BAKING YEAST
MIX THOROUGHLY WITH ELECTRIC HAND-HELD MIXER.
ONCE IT HAS MADE A FIRM DOUGH, TAKE IT OUT OF THE BOWL. COAT IT IN A LITTLE COOKING OIL. PUT THE BOWL YOU MIXED IT IN, OVER IT. LET IT RISE, THAT IS TO SAY, PLUMP UP. TAKES ABOUT 20 MINUTES. TAKE IT OUT, LAY IT ASIDE, SPRINKLE A THIN LAYER OF FLOUR ON A FLAT SURFACE TO ROLL OVER THE DOUGH WITH A ROLLING PIN. ROLL OVER THE DOUGH LAYED IN THE FLOUR WITH THE ROLLING PIN TEN OR TWELVE TIMES.
PLACE THE RESULT ON A ROUND SHEETPAN.
IN A CUP OF WATER, ADD TWO TABLESPOONS OIL, AND FIVE DICED TOMATO. BOIL TO A SAUCE CONSISTANCY IN A SAUCEPAN.SPOON THIS ONTO DOUGH ON SHEETPAN. CUT UP A TOMATO, A BELL PEPPER, A HALF ONION, AND A HANDFUL PARSLEY. LAY ON TOP OF SAUCE, ON TOP OF DOUGH.
SHAKE OVER THIS SALT , PEPPER, AND GARLIC POWDER.
COOK IN OVEN, AT 350 DEGREES, ABOUT 12-15 MINUTES.
Candy Apples, recipe
Four regular popsicle sticks
Four large yellow apples
A square sheetpan
A saucepan
Ten chocolate bars
A large bag of granola
Melt the chocolate bars in a saucepan. Stick the popsicle sticks roughly in the center of each apple. When the chocolate is hot , dip each apple bottom in it, and set each on a square sheetpan.
Pour furthermore more of the chocolate on top of each apple. Put the result on a fridge shelf to cool. Reheat the chocolate and pour some over each apple and around the bases and pour over this granola, from bag.
I make candy apples and mostly not fancy ones. Therefore , I decided to include just this one. Since it is easy to do.
a french arklatex and mexico mashed potatos, recipe
9-10 baking or boiling potatos, big
A large stainless steel boiling pot, stovetop
Two tablespoons salt
A large bowl
Cut up potatos, boil in water and salt. Until done. Drain water, and put potatos in bowl. Mash potato with large fork.
Add margarine or butter. Add regardless one and a half sticks. Of.
Mash that in.
A half cup , or an ounce or two under ,se voix ple' (if you prefer), of milk/skim milk/imitation milk. And mash that in.
Scrape all of this back in the boiling pot. Use low heat. Add a half cup of sour cream/crema'/or imitation sour cream. Three tablespoons more margarine or butter (a quarter stick), and heat until warm enough to serve adding salt and pepper. And that is traditionally here, to taste.
Also, what a person has to add in good conscience is, during the heating up step , it is good to keep in mind , starchiness and not starchiness that controlled cooking environments can always keep from happening is sometimes a conflict of interest for these regional mashed potatos. It is better therefore during this final heating up step to thoroughly taste test the mixture. A starchy or gummy result does require a bit over the stated cream and milk added back in to balance that result. Also, it's wiser to remember this can affect the flavor of salt and pepper already added. And french mashed potatos never fail much ironically , to turn over starch wise until right at the last. The consistancy should be not gummy, and or runny. The flavor should not reflect a gumminess , a mealiness or a runniness. Salt , pepper, butter, cream and potato should be the dominant flavor.
Coolaide Strawberries, cottileon recipe
A bowl of sugar added coolaide, strawberry flavor
A pound of fresh strawberries
A small container of thawed cool whip
DIP EACH STRAWBERRY IN COOLWHIP THEN COOLAIDE
PUT ON A PLATE. CHILL 20 MINUTES IN FRIDGE.
My salad, a personal recipe
A half head iceburg lettuce, ice cold, chopped
A large package sunflower seeds
Two pounds smoked sausage, sliced and cooked
A pound finely shredded skim mozorella cheese
Two cups croutons
A cup artificial bacon bits
A cup bleu cheese dressing
Two tablespoons aged 4 years balsamic vinegar
Two tablespoons italian dressing
One to two tablespoons kraft lite mayonaise
One to two vidalia onion, cut in thin strips
One to two tomatos diced
Three bell peppers and seeds cut in strips
One to three teaspoons salt
In a large bowl toss all of the above. Mix ingredients thoroughly.
Avacado Salad, a personal recipe
8 ripe avacado cut in small squares
4 large limes , juice, a half cup regardless of
A half pound shredded cheddar
A half cup minced dried onion
A tablespoon salt
Two pounds chicken pieces, breast
A cup orange juice
Parkay margarine 4 tablespoons
A large package shelled sunflower seeds, salted
One large vidalia onion, diced fine
One large bowl
One skillet
Cook the chicken bits in a skillet in simmering parkay adding in orange juice until done. The rest of the ingredients and the chicken, toss in large bowl. Mix ingredients thoroughly. Cover, chill in fridge, one hour.
My version of regional scrambled eggs, recipe
First in a large skillet on a stovetop , or over a fire, either will do: pour a small measure of oil in with a spoonful of margarine along with a shake of garlic powder and wait until it coats most of the skillet and begins to simmer (makes a hissing heated sound), if neccessary pull the skillet away from the heat, to prevent what is simmering from getting hotter than is called for. Begin to crack several or more eggs , and while stirring them rapidly pour a liberal bit of heavy whipping cream in and throw in also a handful of salted and roasted pecan pieces and a pinch of table salt. Green onion, the diced tops of what is called new or spring onion here , called chives internationally and some diced tomato , a small bit for flavor is thrown on top after the scrambled eggs are finished.
Now, in the arklatex and in mexico, in the store rooms of the very active porter row, womens' milinary, and mens' militia, and mexicos' missions are cookbooks also. Some dating back from before the days of the american colonies. Here it is acceptable though to say without providing from the sacred bibles of this region what is commonly well known. Such as since the days of cowboys and campfires in this region scrambled egg and pecan scrambled eggs have been part of the recipe lexicon of this region. Usually made with a bit more sauvete' than my own, including usually onion, mushroom, pepper often saute'd which that is to say in a simmering oil or such as, to cook such as onion, mushroom, pepper until flavor is produced.
Therefore, a saute' , I do not employ or anything much other than the bare neccessities of egg and pecan scrambled eggs. This regional dish often, made by traditionalist coonasses and coonasses by virtue of the actual region referred to, are mexican also, is rarely made with so little fanfare unless a coonass is broke and cannot afford much more than egg and pecan. Therefore , my version probably other than a personal regional side note is mostly highly irrelevant to them and perhaps to many others. In the overall scheme of things it deserved a mention here of me regardless because it is a coonass heaven dish, and this gave me an opportunity to share and communicate about the standard dish my version is derived from.
Nontraditional but still gumbo, gumbo recipe
In a boiler add 2 quarts water, three tablespoons salt, a tablespoon pepper, a tablespoon cumin, garlic, dried thyme, and 3 cups stale bread or crackers, and boil.
Once "rhou" has been made add two tablespoons butter or margarine, two pounds meat pieces of any land sea or air variety, half cup diced onion, half cup diced celery, half cup diced bell pepper. Bring to a rolling boil ten to twenty minutes then reduce heat and simmer ten to twenty minutes.
French toast, recipe
8 slices of texas toast or that is to say extra thick white bread
2 eggs , large eggs or three to four small eggs
A skillet
A bowl
Corn oil
Table sugar
Vegetable margarine
Pancake syrup
Dip the bread in egg. On low heat after pouring out enough oil to coat the skillet cook each piece of bread dipped in egg. After cooking the bread dredge it in table sugar. Put a little margarine on top of each piece. In servings of two or if you prefer, in one serving of all eight, pour over pancake syrup.
Lemon Pepper Chicken, personal recipe
A skillet
Corn oil
Two jars lemon pepper seasoning
Chicken pieces, breasts etc. two to three pounds
First, lay out the chicken pieces and then using on both sides of pieces most of the lemon pepper if not all to coat them, then; on a grill or griddle or using a skillet cook them in small batches or all at once on low heat slowly and thoroughly.
Tin Sauce-pan chili , campfire recipe
Two to three cups chopped steak
Parkay margarine, a few tablespoons
Very finely diced onion, a quarter cup
A half tablespoon chili powder
One half can ranch style pinto beans drained
Two small cans hunts tomato paste
A tablespoon brown sugar
Salt and pepper to taste
Cup and a half of water
Tin Sauce-pan
Cook the chopped steak in the margarine, add onion spices, pintos, brown sugar and tomato paste and water. Keep simmering ten to twenty minutes. It is not traditional chili served in the homes I grew up in, and is not the work that kind of chili is. I have a good appetite for chili though and really love for instance, wolf brand chili. Simple chilis in this region are not in style, NO ONE promotes them. Believe it or not I have even heard these spoiled rotten coonasses pick on me and others over liking wolf brand chili. But, campfire , which category of cooking and food includes tin saucepans and simplified versions of home recipes, and campfire cooking certainly is not unheard of here, or much laughed about. The key to this recipe is the chili powder, though. And the hunts tomato paste.
Onions and Potatoes, a recipe
Take a bag of onions and a bag of potatoes, and a stack of a few newspaper pages, along with a very big wok style pan or skillet of similar size and depth, along with salt, garlic powder, and corn or vegetable oil, and a sharp butchers' knife. Fill the pan to about a third full with oil, and heat. Of the onion select out how much you intend to cook, cut in circles thin slices, and with liberal garlic powder and salt fry these and thereby season your oil also. Take these out and drain the grease by laying these on the newspaper. Of the potatos also select out how much you intend to cook, cut in circles , thin slices and fry these also. Also take these out and drain the grease by laying these on the newspaper. I usually select out an even amount of both. I also , after they have both the onions and potatos cooled, shake over these some salt and garlic powder. And I eat these with ketchup
Fried pies, personal recipe
I should clarify beforehand here, fried pies in this region are considered a real country art form. Their making is a centuries old tradition passed from mother to daughter and one that survived both the civil war and the great depression. My recipe has no bearing on these fried pies.
In a bowl add two to three cups of flour, combine with an egg or two. Splash in a bit of milk and stir also with enough water to make a dough and do not forget a handful of sugar from the bag and a dash of salt. Do use a rolling pin and roll this dough out to about a quarter inch thinness.
Open a can of the sweeter variety of pie filling. I prefer blueberry. Heat in a large skillet or wok that is about a third full ,vegetable oil. Cut the dough into squares. Put about three tablespoons of pie filling in the center and fold the dough so that it is closed and will not open when cooked.
The oil should be very hot when the pies are fried. I tend to make mine in irregular sizes. The "pie" should fry very quickly. Usually I sprinkle white table sugar on top. Though sometimes I pour over a half dozen I have fried, what is left of the pie filling and sprinkle white table sugar on top of that.