Since Ginny challenged me to start my own thread, and cause she and I
are such genteel southern ladies, I thought I would start something on
southern foods. Especially those served by genteel southern ladies
and gents. Wayne, are you out there??

Of course, you non southern gents and ladies can post too..

So to start, I will repost my pimento cheese recipe, which is not
really mine. I got it from the venerable James Villas and his book My
Mother's Southern Cooking. His mother was very much a southern lady,
in that she entertained a lot and made wonderful southern foods to
serve at her functions.

Exported from MasterCook *

Pimiento Cheese

Recipe By :James Villas

1/2 pound extra sharp cheddar cheese -- grated
1 4 ounce jar pimientos -- drained and finely chopped
1/2 cup green olives (optional) -- finely chopped
1/2 cup mayonnaise -- homemade or Hellmans
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
black pepper to taste
Tabasco sauce to taste

Add pimentos to grated cheese in mixing bowl, and optional olives. Mix
well. Add the mayonnaise, lemon juice,Worcestershire sauce, pepper
and Tabasco Sauce. Using a fork, stir and mash the mixture til blended
and almost a chunky paste. Scrape the mixture into a crock and serve
with crackers as a canape. Keeps up to a week in the fridge.

This is often served in celery sticks, as a predinner cocktail snack.
It is the "pate" of the south!

Christine, who now has to go out to Kinkos and get her contract
printed out..

On Jun 4, 1:26*pm, Christine Dabney > wrote:
> Since Ginny challenged me to start my own thread, and cause she and I
> are such genteel southern ladies, I thought I would start something on
> southern foods. *Especially those served by genteel southern ladies
> and gents. *

This is my Shrimp Creole recipe. Always a hit.


1/2 cup olive oil
1 cup green pepper -- chopped
2 cups onion -- chopped
1 cup celery -- chopped
2 tablespoons garlic -- minced
4 cups diced tomatoes in juice
1 tablespoon paprika
1/4 teaspoon cayenne
1 teaspoon Tabasco sauce -- more to taste
1 teaspoon white pepper
3 cups fish/shrimp/seafood stock
1 large bay leaf
2 pounds large shrimp -- peeled and defined

1. In heavy pot saute the vegetables in olive oil till just tender.
2. Stir in tomatoes, paprika, white pepper and cayenne.
3. Stir in bay leaf, Tabasco and shrimp or fish stock.
4. Bring to a boil, lower heat and simmer for 15-20 minutes. Taste
for seasonings.
5. Add shrimp and cook till shrimp are tender, 15 minutes.

If the sauce seems a little soupy, thicken with a tablespoon of
cornstarch dissolved in a little water.

Serve over fluffy rice, with a crisp green salad and a loaf of crusty
french bread.

On Fri, 04 Jun 2010 14:26:27 -0600, Christine Dabney
> wrote:

>Since Ginny challenged me to start my own thread, and cause she and I
>are such genteel southern ladies, I thought I would start something on
>southern foods. Especially those served by genteel southern ladies
>and gents. Wayne, are you out there??
>
>Of course, you non southern gents and ladies can post too..

<snip>

And this is my Alabama grandmother's biscuit recipe:

@@@@@ Now You're Cooking! Export Format

Buttermilk Biscuits

breads

2 cups flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
5 1/3 tablespoons butter
buttermilk

Preheat oven to 450° F. Combine first four ingredients. Work chilled
butter into dough with pastry blender. Add buttermilk to make a soft
dough. Put on floured work surface and knead slightly. Pat out to
about 1/2" and cut rounds. Bake 15 minutes or until golden.

Contributor: Eula Shaddix Pulliam

Yield: 12 servings

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

Christine wrote:

> Since Ginny challenged me to start my own thread, and cause she and I
> are such genteel southern ladies, I thought I would start something on
> southern foods. Especially those served by genteel southern ladies
> and gents. Wayne, are you out there??
>
> Of course, you non southern gents and ladies can post too..

Butterscotch Pecan Pie

3 eggs slightly beaten
1 cup sugar
1 cup dark corn syrup
1/4 cup heavy cream
1 teaspoon vanilla
1-1/4 cups pecans
1 unbaked (9-inch) pie crust

Preheat oven to 350'F. In medium bowl with fork, beat eggs slightly. Add
cream, sugar, corn syrup, and vanilla; stir until well blended. Stir in
pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted
halfway between center and edge comes out clean. Cool on wire rack. Makes 8
servings.

Bob

On 6/5/2010 5:32 AM, Bob Terwilliger wrote:
> Butterscotch Pecan Pie
>
> 3 eggs slightly beaten
> 1 cup sugar
> 1 cup dark corn syrup
> 1/4 cup heavy cream
> 1 teaspoon vanilla
> 1-1/4 cups pecans
> 1 unbaked (9-inch) pie crust
>
> Preheat oven to 350'F. In medium bowl with fork, beat eggs slightly. Add
> cream, sugar, corn syrup, and vanilla; stir until well blended. Stir in
> pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted
> halfway between center and edge comes out clean. Cool on wire rack. Makes 8
> servings.
>
> Bob
>

Thanks, I will save this one. :-)

Becca

Bob Terwilliger wrote:
>
> Butterscotch Pecan Pie
>
> 3 eggs slightly beaten
> 1 cup sugar
> 1 cup dark corn syrup
> 1/4 cup heavy cream
> 1 teaspoon vanilla
> 1-1/4 cups pecans
> 1 unbaked (9-inch) pie crust
>
> Preheat oven to 350'F. In medium bowl with fork, beat eggs slightly. Add
> cream, sugar, corn syrup, and vanilla; stir until well blended. Stir in
> pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted
> halfway between center and edge comes out clean. Cool on wire rack. Makes 8
> servings.
>


Bob:

What makes this "butterscotch"? Except for the heavy cream it is
pretty identical to every Pecan Pie recipe I've ever made.
(OK, does the cream make all the difference?)

gloria p

Gloria wrote:

>> Butterscotch Pecan Pie
>>
>> 3 eggs slightly beaten
>> 1 cup sugar
>> 1 cup dark corn syrup
>> 1/4 cup heavy cream
>> 1 teaspoon vanilla
>> 1-1/4 cups pecans
>> 1 unbaked (9-inch) pie crust
>>
>> Preheat oven to 350'F. In medium bowl with fork, beat eggs slightly. Add
>> cream, sugar, corn syrup, and vanilla; stir until well blended. Stir in
>> pecans. Pour into pie crust. Bake 50 to 55 minutes or until knife
>> inserted halfway between center and edge comes out clean. Cool on wire
>> rack. Makes 8 servings.
>>
>
>
> Bob:
>
> What makes this "butterscotch"? Except for the heavy cream it is
> pretty identical to every Pecan Pie recipe I've ever made.
> (OK, does the cream make all the difference?)

Yes, the relatively-large amount of cream gives it a butterscotch flavor
when it's all cooked together.

A more persnickety but possibly more foolproof way of making the pie would
be to cook the sugar in a dry pan until it turns golden brown, add the
cream, and stir to dissolve the caramelized sugar. Combine the eggs and corn
syrup. Temper the egg-syrup mixture into the cream-caramel mixture. Cook
over medium heat, stirring, until mixture is well combined, glossy, and
slightly thickened. Allow filling to cool for about 5 minutes, then stir in
the vanilla extract and pecans.

While filling is cooling, blind-bake pie shell. Remove from oven when
slightly browned, add filling to pie shell, and cook about 25 minutes or
until knife comes out clean as described above. Filling should also be
slightly puffed. Cool completely before slicing.

Bob

Christine Dabney wrote:
> Since Ginny challenged me to start my own thread, and cause she and I
> are such genteel southern ladies, I thought I would start something on
> southern foods. Especially those served by genteel southern ladies
> and gents. Wayne, are you out there??
>
> Of course, you non southern gents and ladies can post too..
>
> So to start, I will repost my pimento cheese recipe, which is not
> really mine. I got it from the venerable James Villas and his book My
> Mother's Southern Cooking. His mother was very much a southern lady,
> in that she entertained a lot and made wonderful southern foods to
> serve at her functions.

OK, I'm about to start a fight here. The southern recipes I see on the
web by and large just sound AWFUL! A-W-F-U-L!! Look at southern
cooking at about.com sometime. I don't even bother if a googled recipe
comes up on that site. Having said that, I have a fabulous cookbook of
desserts from the Carolinas. And having said THAT, I have seen a couple
of recipes in Southern Living that sounded ... ok :-}

Then again, I'm told that even though I'm a native Californian, I'm just
a damned yankee and my opinion doesn't count :->

TammyM

On Sun, 06 Jun 2010 09:57:20 -0700, TammyM > wrote:

..
>OK, I'm about to start a fight here. The southern recipes I see on the
>web by and large just sound AWFUL! A-W-F-U-L!! Look at southern
>cooking at about.com sometime. I don't even bother if a googled recipe
>comes up on that site. Having said that, I have a fabulous cookbook of
>desserts from the Carolinas. And having said THAT, I have seen a couple
>of recipes in Southern Living that sounded ... ok :-}
>
>Then again, I'm told that even though I'm a native Californian, I'm just
>a damned yankee and my opinion doesn't count :->
>
>TammyM

Why honey, you're just lookin' in all the wrong places!!

Bless your heart, you might not know a really good southern recipe if
it bit you...you being a California Yankee and all that..

After all, what can you expect from a gal who doesn't appreciate a
good congealed salad?

http://i47.tinypic.com/2m7cbdc.jpg

Christine

"Christine Dabney" > wrote in message
...
> On Sun, 06 Jun 2010 09:57:20 -0700, TammyM > wrote:
>
> .
>>OK, I'm about to start a fight here. The southern recipes I see on the
>>web by and large just sound AWFUL! A-W-F-U-L!! Look at southern
>>cooking at about.com sometime. I don't even bother if a googled recipe
>>comes up on that site. Having said that, I have a fabulous cookbook of
>>desserts from the Carolinas. And having said THAT, I have seen a couple
>>of recipes in Southern Living that sounded ... ok :-}
>>
>>Then again, I'm told that even though I'm a native Californian, I'm just
>>a damned yankee and my opinion doesn't count :->
>>
>>TammyM
>
> Why honey, you're just lookin' in all the wrong places!!
>
> Bless your heart, you might not know a really good southern recipe if
> it bit you...you being a California Yankee and all that..
>
> After all, what can you expect from a gal who doesn't appreciate a
> good congealed salad?
>
> http://i47.tinypic.com/2m7cbdc.jpg
>
> Christine
>
>

Saw me a good ol' B movie not too long ago where the bad guy was insulting
Suth'rin cooking by asking his 'captive' a Southern Gentleman 'do yoose guys
fry every damned thing you lay hands on!'......movie progresses, fight
ensues, good guy gets alone with the baddie.......sticks baddie's head in a
deep fat fryer...and retorts 'Nah, dude, THIS is how we fry things down
south'.....

I like Southern cooking, but that is one recipe I'd not like to
try......tempted to at times with some on this ng, but not that I'd ever do
it.
-ginny

BTW, congealed salads are good, just don't let any PA Dutchies near them or
they will add red jello and pretzels (feh, spit, hork).
-g

Christine Dabney wrote:
> On Sun, 06 Jun 2010 09:57:20 -0700, TammyM > wrote:
>
> .
>> OK, I'm about to start a fight here. The southern recipes I see on the
>> web by and large just sound AWFUL! A-W-F-U-L!! Look at southern
>> cooking at about.com sometime. I don't even bother if a googled recipe
>> comes up on that site. Having said that, I have a fabulous cookbook of
>> desserts from the Carolinas. And having said THAT, I have seen a couple
>> of recipes in Southern Living that sounded ... ok :-}
>>
>> Then again, I'm told that even though I'm a native Californian, I'm just
>> a damned yankee and my opinion doesn't count :->
>>
>> TammyM
>
> Why honey, you're just lookin' in all the wrong places!!
>
> Bless your heart, you might not know a really good southern recipe if
> it bit you...you being a California Yankee and all that..
>
> After all, what can you expect from a gal who doesn't appreciate a
> good congealed salad?
>
> http://i47.tinypic.com/2m7cbdc.jpg

congealed? CONGEALED? You lot don't have the "gentility" to call it
cornpone in aspic. And don't give me that "bless your heart" bit.
Buncha passive aggressive types south of the Mason Dixon line. I'm SO
glad you're going to be in *southern* California! Southern "cooking",
my aunt Fanny.

TammyM

On Sun, 06 Jun 2010 12:06:26 -0700, TammyM > wrote:


>congealed? CONGEALED? You lot don't have the "gentility" to call it
>cornpone in aspic. And don't give me that "bless your heart" bit.
>Buncha passive aggressive types south of the Mason Dixon line. I'm SO
>glad you're going to be in *southern* California! Southern "cooking",
>my aunt Fanny.
>
>TammyM

No, we are a lot classier than that... Besides, ours would taste a lot
better...unlike you Yankees that put SUGAR in your cornbread....

http://www.cookstr.com/recipes/corn-pone

Passive aggressive? Naw...we just have too much gentility to stoop to
the level of ordinary insults. So crass.

And like the southern lady that I am, I will just ignore that comment
about me being in southern California. A northern California Yankee
woman such as yourself wouldn't know the beauty of a glorious gelatin
salad. Especially when it has a lovely dollop of mayonnaise on top of
it. Or in some cases, Miracle Whip, which adds a lovely dimension of
flavor..

Christine

Christine Dabney wrote:
> On Sun, 06 Jun 2010 12:06:26 -0700, TammyM > wrote:
>
>
>> congealed? CONGEALED? You lot don't have the "gentility" to call it
>> cornpone in aspic. And don't give me that "bless your heart" bit.
>> Buncha passive aggressive types south of the Mason Dixon line. I'm SO
>> glad you're going to be in *southern* California! Southern "cooking",
>> my aunt Fanny.
>>
>> TammyM
>
> No, we are a lot classier than that... Besides, ours would taste a lot
> better...unlike you Yankees that put SUGAR in your cornbread....
>
> http://www.cookstr.com/recipes/corn-pone
>
> Passive aggressive? Naw...we just have too much gentility to stoop to
> the level of ordinary insults. So crass.
>
> And like the southern lady that I am, I will just ignore that comment
> about me being in southern California. A northern California Yankee
> woman such as yourself wouldn't know the beauty of a glorious gelatin
> salad. Especially when it has a lovely dollop of mayonnaise on top of
> it. Or in some cases, Miracle Whip, which adds a lovely dimension of
> flavor..

LOL! Oh puh-leeze, dear. Your lack of taste is on FULL display now.
I'll bet you serve up a plate of hockey pucks (biscuits) and wallpaper
paste as a prelude to that "glorious" gelatin salad. Haute Southern
cuisine indeed!

TammyM

In article >,
Christine Dabney > wrote:
>On Sun, 06 Jun 2010 12:06:26 -0700, TammyM > wrote:
>
>And like the southern lady that I am, I will just ignore that comment
>about me being in southern California. A northern California Yankee
>woman such as yourself wouldn't know the beauty of a glorious gelatin
>salad.

There are Yankees (and southerners) in Northern California
but born-and-raised Northern Californians, like Tammasita and yours truly,
are *not* Yankees. We are Westerners. Once you get that, we can 'splain
to you where the NorCal/SoCal States of Mind line goes. Nortenos usually
put B'field on the Other Side.

We of the Bear Flag do not care about the Mason-Dixon line. It does not
run on our side of the Continental Divide. (That's one of the lines we
care about.)

Charlotte
--

"Christine Dabney" > wrote in message
...
> On Sun, 06 Jun 2010 09:57:20 -0700, TammyM > wrote:
>
> .
>>OK, I'm about to start a fight here. The southern recipes I see on the
>>web by and large just sound AWFUL! A-W-F-U-L!! Look at southern
>>cooking at about.com sometime. I don't even bother if a googled recipe
>>comes up on that site. Having said that, I have a fabulous cookbook of
>>desserts from the Carolinas. And having said THAT, I have seen a couple
>>of recipes in Southern Living that sounded ... ok :-}
>>
>>Then again, I'm told that even though I'm a native Californian, I'm just
>>a damned yankee and my opinion doesn't count :->
>>
>>TammyM
>
> Why honey, you're just lookin' in all the wrong places!!
>
> Bless your heart, you might not know a really good southern recipe if
> it bit you...you being a California Yankee and all that..
>
> After all, what can you expect from a gal who doesn't appreciate a
> good congealed salad?
>
> http://i47.tinypic.com/2m7cbdc.jpg
>
> Christine
>
And who doesn't appreciate the wonderfulness of MW either!!!

There's just no hope for the child , bless her heart.

Boli

On Sun, 6 Jun 2010 23:17:11 -0400, "bolivar" >
wrote:

>And who doesn't appreciate the wonderfulness of MW either!!!
>
>There's just no hope for the child , bless her heart.
>
>Boli
>

See...Boli knows superiority, when he sees it...

Poor child is right....

Tammy, you should respect your elders....I can see you weren't raised
in the South...

Christine

Christine Dabney wrote:
> On Sun, 6 Jun 2010 23:17:11 -0400, "bolivar" >
> wrote:
>
>> And who doesn't appreciate the wonderfulness of MW either!!!
>>
>> There's just no hope for the child , bless her heart.
>>
>> Boli
>>
>
> See...Boli knows superiority, when he sees it...
>
> Poor child is right....
>
> Tammy, you should respect your elders....I can see you weren't raised
> in the South...

Boli couldn't see true class with lasik surgery and a seeing eye dog,
otherwise he would be agreeing with me. I respect elders who have
earned it. <looks around to no avail>

TammyM

TammyM > wrote in message
...
> OK, I'm about to start a fight here.

This is the R.F.C.! [Recreational Fighting Championship] You don't ANNOUNCE
the challenge; you lift your knee as quickly as possible and drop your
opponent with a haymaker.


> The southern recipes I see on the web by and large
> just sound AWFUL! A-W-F-U-L!! Look at southern cooking at about.com
> sometime.

There's the issue! That site's not "southern" anything.

As far as you going native doesn't mean much either.

The Ranger

The Ranger wrote:
> TammyM > wrote in message
> ...
>> OK, I'm about to start a fight here.
>
> This is the R.F.C.! [Recreational Fighting Championship] You don't ANNOUNCE
> the challenge; you lift your knee as quickly as possible and drop your
> opponent with a haymaker.
>
>
>> The southern recipes I see on the web by and large
>> just sound AWFUL! A-W-F-U-L!! Look at southern cooking at about.com
>> sometime.
>
> There's the issue! That site's not "southern" anything.
>
> As far as you going native doesn't mean much either.
>
> The Ranger
>
>
"Southern" "cooking" is an oxymoron. Kinda like you, without the oxy :-)

TammyM

On 6/6/2010 12:57 PM, TammyM wrote:
> Christine Dabney wrote:
>> Since Ginny challenged me to start my own thread, and cause she and I
>> are such genteel southern ladies, I thought I would start something on
>> southern foods. Especially those served by genteel southern ladies
>> and gents. Wayne, are you out there??
>>
>> Of course, you non southern gents and ladies can post too..
>>
>> So to start, I will repost my pimento cheese recipe, which is not
>> really mine. I got it from the venerable James Villas and his book My
>> Mother's Southern Cooking. His mother was very much a southern lady,
>> in that she entertained a lot and made wonderful southern foods to
>> serve at her functions.
>
> OK, I'm about to start a fight here. The southern recipes I see on the
> web by and large just sound AWFUL! A-W-F-U-L!! Look at southern cooking
> at about.com sometime. I don't even bother if a googled recipe comes up
> on that site. Having said that, I have a fabulous cookbook of desserts
> from the Carolinas. And having said THAT, I have seen a couple of
> recipes in Southern Living that sounded ... ok :-}
>
> Then again, I'm told that even though I'm a native Californian, I'm just
> a damned yankee and my opinion doesn't count :->

If you want to know what genteel Southerners cook, you might want to go
over to Amazon and plug in "<name of Southern city> Junior League" and
you'll find a whole bunch of cookbooks containing recipes of varying
quality contributed by genteel Southern ladies, some of them passed down
from before the Civil War. The most established and best known is
probably "Charleston Receipts" from Charleston, SC, but it's far from
the only one. Many are out of print but can be had used.

On Sun, 06 Jun 2010 15:03:05 -0400, "J. Clarke"
> wrote:

>If you want to know what genteel Southerners cook, you might want to go
>over to Amazon and plug in "<name of Southern city> Junior League" and
>you'll find a whole bunch of cookbooks containing recipes of varying
>quality contributed by genteel Southern ladies, some of them passed down
>from before the Civil War. The most established and best known is
>probably "Charleston Receipts" from Charleston, SC, but it's far from
>the only one. Many are out of print but can be had used.

Don't give her any ideas...she will get one of those and pretend to be
a southern belle...

And she will need a southerner to stand by her, to make sure she
doesn't mess up something as simple as green beans. Lawdy, those
northern California women only think they know how to cook them...they
don't even begin to know how to make a green bean taste wonderful.

http://www.gourmet.com/recipes/2000s..._in_pork_stock

Christine

Christine Dabney wrote:
> On Sun, 06 Jun 2010 15:03:05 -0400, "J. Clarke"
> > wrote:
>
>> If you want to know what genteel Southerners cook, you might want to go
>> over to Amazon and plug in "<name of Southern city> Junior League" and
>> you'll find a whole bunch of cookbooks containing recipes of varying
>> quality contributed by genteel Southern ladies, some of them passed down
>>from before the Civil War. The most established and best known is
>> probably "Charleston Receipts" from Charleston, SC, but it's far from
>> the only one. Many are out of print but can be had used.
>
> Don't give her any ideas...she will get one of those and pretend to be
> a southern belle...
>
> And she will need a southerner to stand by her, to make sure she
> doesn't mess up something as simple as green beans. Lawdy, those
> northern California women only think they know how to cook them...they
> don't even begin to know how to make a green bean taste wonderful.
>
> http://www.gourmet.com/recipes/2000s..._in_pork_stock
>
> Christine

Oh yeah? Oh YEAH?! Yer grandmother wears army boots!

TammyM

On Sun, 06 Jun 2010 14:42:00 -0700, TammyM > wrote:

..
>Oh yeah? Oh YEAH?! Yer grandmother wears army boots!
>
>TammyM

::::sigh::::

See what I mean? You northern gals...you don't know how to do an
insult properly....

Ginny, come here and teach Mz Tammy how to do a proper insult.

Christine, whose grandmother wore those funny old lady shoes, and made
the BEST ever sweet potato pie.

On Sun, 06 Jun 2010 14:42:00 -0700, TammyM > wrote:

>Christine Dabney wrote:
>> On Sun, 06 Jun 2010 15:03:05 -0400, "J. Clarke"
>> > wrote:
>>
>>> If you want to know what genteel Southerners cook, you might want to go
>>> over to Amazon and plug in "<name of Southern city> Junior League" and
>>> you'll find a whole bunch of cookbooks containing recipes of varying
>>> quality contributed by genteel Southern ladies, some of them passed down
>>>from before the Civil War. The most established and best known is
>>> probably "Charleston Receipts" from Charleston, SC, but it's far from
>>> the only one. Many are out of print but can be had used.
>>
>> Don't give her any ideas...she will get one of those and pretend to be
>> a southern belle...
>>
>> And she will need a southerner to stand by her, to make sure she
>> doesn't mess up something as simple as green beans. Lawdy, those
>> northern California women only think they know how to cook them...they
>> don't even begin to know how to make a green bean taste wonderful.
>>
>> http://www.gourmet.com/recipes/2000s..._in_pork_stock
>>
>> Christine
>
>Oh yeah? Oh YEAH?! Yer grandmother wears army boots!
>
>TammyM

Uh oooooo Pretty soon the parasols with the pointy tips will be coming
out. Then someone will get the vapors and pass out, then the other one
will feel bad <that's what genteel soughtern ladies do> then they will
kiss and make up.

It's too close to call now, I've got my lawn chair, a front row seat
and am mixing a mint julep.

My money's on...dang, it's hard to choose, it's such an even match,
unlike so many going on here.


koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 05/31/10

On Sun, 06 Jun 2010 14:42:00 -0700, TammyM wrote:

> Christine Dabney wrote:
>> On Sun, 06 Jun 2010 15:03:05 -0400, "J. Clarke"
>> > wrote:
>>
>>> If you want to know what genteel Southerners cook, you might want to go
>>> over to Amazon and plug in "<name of Southern city> Junior League" and
>>> you'll find a whole bunch of cookbooks containing recipes of varying
>>> quality contributed by genteel Southern ladies, some of them passed down
>>>from before the Civil War. The most established and best known is
>>> probably "Charleston Receipts" from Charleston, SC, but it's far from
>>> the only one. Many are out of print but can be had used.
>>
>> Don't give her any ideas...she will get one of those and pretend to be
>> a southern belle...
>>
>> And she will need a southerner to stand by her, to make sure she
>> doesn't mess up something as simple as green beans. Lawdy, those
>> northern California women only think they know how to cook them...they
>> don't even begin to know how to make a green bean taste wonderful.
>>
>> http://www.gourmet.com/recipes/2000s..._in_pork_stock
>>
>> Christine
>
> Oh yeah? Oh YEAH?! Yer grandmother wears army boots!
>
> TammyM

army of the potomac or the CSA?

your pal,
blake

On Sun, 06 Jun 2010 13:49:07 -0600, Christine Dabney wrote:

> On Sun, 06 Jun 2010 15:03:05 -0400, "J. Clarke"
> > wrote:
>
>>If you want to know what genteel Southerners cook, you might want to go
>>over to Amazon and plug in "<name of Southern city> Junior League" and
>>you'll find a whole bunch of cookbooks containing recipes of varying
>>quality contributed by genteel Southern ladies, some of them passed down
>>from before the Civil War. The most established and best known is
>>probably "Charleston Receipts" from Charleston, SC, but it's far from
>>the only one. Many are out of print but can be had used.
>
> Don't give her any ideas...she will get one of those and pretend to be
> a southern belle...
>
> And she will need a southerner to stand by her, to make sure she
> doesn't mess up something as simple as green beans. Lawdy, those
> northern California women only think they know how to cook them...they
> don't even begin to know how to make a green bean taste wonderful.
>
> http://www.gourmet.com/recipes/2000s..._in_pork_stock
>
> Christine

i'll stay neutral in this civil war, but green beans cooked to mush do not
appeal.

your pal,
blake

On Jun 7, 9:47*am, blake murphy > wrote:

>
> i'll stay neutral in this civil war, but green beans cooked to mush do not
> appeal.
>
> your pal,
> blake-

Then you've never had properly cooked Southern green beans. Cooked to
mush is NOT the way it's done.
Only a bad cook will cook them to mush.

They should be KY Wonders, strings removed, snapped and cooked with a
bit of side pork or 'fatback' and
some little new potatoes. I like to add a bit of chicken stock rather
than just water. The beans are not mushy
but come out melt in your mouth tender with a flavor you just can't
get any other way.

blake murphy wrote:
> On Sun, 06 Jun 2010 13:49:07 -0600, Christine Dabney wrote:
>
>> On Sun, 06 Jun 2010 15:03:05 -0400, "J. Clarke"
>> > wrote:
>>
>>> If you want to know what genteel Southerners cook, you might want to go
>>> over to Amazon and plug in "<name of Southern city> Junior League" and
>>> you'll find a whole bunch of cookbooks containing recipes of varying
>>> quality contributed by genteel Southern ladies, some of them passed down
>> >from before the Civil War. The most established and best known is
>>> probably "Charleston Receipts" from Charleston, SC, but it's far from
>>> the only one. Many are out of print but can be had used.
>> Don't give her any ideas...she will get one of those and pretend to be
>> a southern belle...
>>
>> And she will need a southerner to stand by her, to make sure she
>> doesn't mess up something as simple as green beans. Lawdy, those
>> northern California women only think they know how to cook them...they
>> don't even begin to know how to make a green bean taste wonderful.
>>
>> http://www.gourmet.com/recipes/2000s..._in_pork_stock
>>
>> Christine
>
> i'll stay neutral in this civil war, but green beans cooked to mush do not
> appeal.

That's the only way that Christine person "cooks" them. You know why
she needs so many cookbooks, don't you? Cause she doesn't know how to
cook, never learned how to cook, couldn't cook anything with Rick
Bayless standing over one shoulder and Saint Julia herself whispering in
her ear. The woman is hopeless, simply hopeless.

I, on the other hand, was born with a whisk in one hand, and a Mauviel
bourgeat in the other (mother opted for a C-section). My first words
were "bon appetit" and "Ou est Jacques Pepin, il est mon ami?"

That Christine person is a POSEUR, always has been. Ha, she's not a has
been, she's a NEVER WAS!!!!

:-)

TammyM

On Sun, 06 Jun 2010 15:03:05 -0400, "J. Clarke"
> wrote:

>The most established and best known is
>probably "Charleston Receipts" from Charleston, SC, but it's far from
>the only one. Many are out of print but can be had used.

River Road Recipes, from New Orleans, is another essential Junior
League cookbook. The Taste of Country Cooking, by Edna Lewis, is
lovely and inspiring.

Southerners are very passionate about our fruits and vegetables. Ronni
Lundy's From Butterbeans to Blackberries is a great read.

Tara

On Sun, 06 Jun 2010 17:46:13 -0400, Tara >
wrote:

>Southerners are very passionate about our fruits and vegetables. Ronni
>Lundy's From Butterbeans to Blackberries is a great read.
>
>Tara

Speaking of butterbeans, of which many non southerners have no clue,
here is a link to a lovely Miss Edna recipe:

http://www.cookstr.com/recipes/butte...ham-and-chives

Christine

On Sun, 06 Jun 2010 15:52:54 -0600, Christine Dabney
> wrote:

> On Sun, 06 Jun 2010 17:46:13 -0400, Tara >
> wrote:
>
> >Southerners are very passionate about our fruits and vegetables. Ronni
> >Lundy's From Butterbeans to Blackberries is a great read.
> >
> >Tara
>
> Speaking of butterbeans, of which many non southerners have no clue,

Because we don't have them up here. I still don't have any idea what
it is, even with a picture. Never seen or eaten them in my life.

> here is a link to a lovely Miss Edna recipe:
>
> http://www.cookstr.com/recipes/butte...ham-and-chives
>
> Christine


--
Forget the health food. I need all the preservatives I can get.

"Christine Dabney" wrote

>>Southerners are very passionate about our fruits and vegetables.

> Speaking of butterbeans, of which many non southerners have no clue,
> here is a link to a lovely Miss Edna recipe:
>
> http://www.cookstr.com/recipes/butte...ham-and-chives

NO WAY! Nope! I *must* have mine made quite different!

Pour dried butter beans in crockpot, top with ham hocks, or ham bits, or
salt fatback (pends on what's handy). Add a sliced onion the water and
black pepper enough to make you choke. Half a TB salt and let'em go for 1/2
a day then test.

On Sun, 06 Jun 2010 17:46:13 -0400, Tara >
wrote:

>Southerners are very passionate about our fruits and vegetables. Ronni
>Lundy's From Butterbeans to Blackberries is a great read.

I have that book, Tara. I think I have all of her books in fact. And
yes, it is a fantastic read, and some great recipes.

Maybe I will take it with me to southern California, and if some
northern Californians ever deign to visit me, I can fix some really
good southern food. Of course, I have my other great Southern
cookbooks with me too...like those of Edna Lewis, and James Villas.

Christine

On Sun, 06 Jun 2010 15:55:06 -0600, Christine Dabney
> wrote:

>On Sun, 06 Jun 2010 17:46:13 -0400, Tara >
>wrote:
>
>>Southerners are very passionate about our fruits and vegetables. Ronni
>>Lundy's From Butterbeans to Blackberries is a great read.
>
>I have that book, Tara. I think I have all of her books in fact. And
>yes, it is a fantastic read, and some great recipes.

I love her books. I don't think she gets much acclaim, but her books
are so evocative of food and home. Do you read the Cornbread
Nation collections of Southern food writing? She has contributed to
those.
>
>Maybe I will take it with me to southern California, and if some
>northern Californians ever deign to visit me, I can fix some really
>good southern food. Of course, I have my other great Southern
>cookbooks with me too...like those of Edna Lewis, and James Villas.
>
.... who uses canned soup in some of his casseroles!

Tara

On 6/6/2010 11:57 AM, TammyM wrote:
> OK, I'm about to start a fight here. The southern recipes I see on
> the web by and large just sound AWFUL! A-W-F-U-L!! Look at southern
> cooking at about.com sometime. I don't even bother if a googled
> recipe comes up on that site. Having said that, I have a fabulous
> cookbook of desserts from the Carolinas. And having said THAT, I have
> seen a couple of recipes in Southern Living that sounded ... ok :-}
>
> Then again, I'm told that even though I'm a native Californian, I'm
> just a damned yankee and my opinion doesn't count :->
>
> TammyM

Tammy, if you don't like southern food, don't eat it. There is no harm
done. I've had southern food all my life, and I love it. Southern
cooking features vegetables, cooked with bacon fat added to many of
them. I love turnip greens, collards & mustards, okra, cabbage, yellow
squash, grits, hush puppies, catfish, jalapenos, hominy, pinto beans,
etc. Depending on the state, Mexican food is popular because Hispanics
are a large portion of the population, in some areas Hispanics are the
majority. BBQ, Cajun and Creole foods are also popular.

Let us know the foods you like, Tammy. Give us some of your family's
recipes.

Becca

On Sun, 06 Jun 2010 15:32:31 -0500, Becca > wrote:

>Let us know the foods you like, Tammy. Give us some of your family's
>recipes.
>
>Becca

Oh gosh, now you've done it...

Christine

On 6/6/2010 3:34 PM, Christine Dabney wrote:
> On Sun, 06 Jun 2010 15:32:31 -0500, > wrote:
>
>
>> Let us know the foods you like, Tammy. Give us some of your family's
>> recipes.
>>
>> Becca
>>
> Oh gosh, now you've done it...
>
> Christine
>

Being raised in the South, I was taught to be genteel and behave with
the epitome of civility, and I will, right up until that instant when I
hit her on the head with a rock. It is one of our most endearing qualities.

Becca (winks at Elaine Parrish)

In article >, Becca >
wrote:
> Being raised in the South, I was taught to be genteel and behave with
> the epitome of civility, and I will, right up until that instant when I
> hit her on the head with a rock. It is one of our most endearing qualities.
>
> Becca (winks at Elaine Parrish)

Lord, I miss Elaine! Are you in touch with her?
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

Becca wrote:
> On 6/6/2010 11:57 AM, TammyM wrote:
>
> Tammy, if you don't like southern food, don't eat it. There is no
> harm done. I've had southern food all my life, and I love it.
> Southern cooking features vegetables, cooked with bacon fat added to
> many of them. I love turnip greens, collards & mustards, okra,
> cabbage, yellow squash, grits, hush puppies, catfish, jalapenos,
> hominy, pinto beans, etc.>
> Becca

Well, in my genteel British way, I was taught by my extended Virginia
family how to cook American food. And what food was that? Well, I
never - green beans cooked with a ham hock, home fries, turnip greens,
country ham, pinto beans, hush puppies, Southern fried chicken,
cornbread dunked in milk, red eye gravy, etc. Can I be an honorary
member?

Dora

On Sun, 6 Jun 2010 17:28:52 -0400, "Dora" > wrote:

>Becca wrote:
>> On 6/6/2010 11:57 AM, TammyM wrote:
>>
>> Tammy, if you don't like southern food, don't eat it. There is no
>> harm done. I've had southern food all my life, and I love it.
>> Southern cooking features vegetables, cooked with bacon fat added to
>> many of them. I love turnip greens, collards & mustards, okra,
>> cabbage, yellow squash, grits, hush puppies, catfish, jalapenos,
>> hominy, pinto beans, etc.>
>> Becca
>
>Well, in my genteel British way, I was taught by my extended Virginia
>family how to cook American food. And what food was that? Well, I
>never - green beans cooked with a ham hock, home fries, turnip greens,
>country ham, pinto beans, hush puppies, Southern fried chicken,
>cornbread dunked in milk, red eye gravy, etc. Can I be an honorary
>member?
>
>Dora
>

Hey were you not mistaken for a boy?