The Southern Dish

Texas Crab Grass..YUM!

2009-02-08T18:41:00.000-08:00

Recently I was introduced to this fantastic hot or cold dip recipe from coastal Texas. I know the Super Bowl has just passed, but try this for a new addition at your next event! thesoutherdish@gmail.com

Texas Crab Grass
10 oz. pkg of frozen chopped spinach
1 stick butter
1/2 medium onion, chopped
6 1/2 oz. crab meat
3/4 c. grated Parmesan cheese

Preheat oven to 350. Thaw spinach and squeeze as dry as possible. Reserve. Melt butter in large skillet over medium heat. Add chopped onion and saute until translucent. Add spinach and heat through. Add crab meat and Parmesan, stirring well. Transfer spinach mixture to 1-qt baking dish and bake 15-20 minutes. Or transfer mixture to crock pot (set to low) to keep warm, stirring occasionally. Can be served hot or cold with crackers, bread chunks, or your other favorite dipper. Enjoy!

Healthy Start for the New Year - Vegetable Soup

2009-01-02T17:40:00.000-08:00

After the indulgences of the holidays, I was ready for a big pot of veggies. Today was rainy and cold, so I went for veggies in soup. I can't say that I have a recipe for soup, but here's a great start to homemade vegetable soup.

Saute chopped onions in butter and olive oil in equal parts. When those are soft, throw in a few ribs of celery, chopped. Next stir in strips of savoy cabbage, bok choy, kale, etc., chopped into bite-sized pieces. Once those are wilted, add a package of sliced fresh mushrooms. Finally, stir in a few chopped cloves of garlic. Add cans of diced tomatoes, including the juice, and then flavorful broth or stock to desired consistency. Season with salt, pepper, and maybe a little Cajun spice, and then simmer for an hour or two.

There's no real recipe, so adjust the vegetables and flavors as you like. And welcome to a healthy 2009!

Holiday Recipes: Cranberry Relish / Easy Cranberry Sauce

2008-11-22T18:30:00.001-08:00

I love this quick and easy cranberry condiment! Frankly, I don't know if it is a relish or a sauce, but it is good, you don't even cook it, and you can replace some or all of the sugar with Splenda if you want. Make it a day ahead, and store it in the fridge. That's one less thing to do on turkey day! thesoutherndish@gmail.com

Cranberry Relish / Easy Cranberry Sauce
1 12-oz. bag fresh cranberries, washed and sorted
1⁄2 orange, separated into sections and with seeds removed
1⁄2 crisp apple, cored, chopped (it is fine to leave the peeling on)
3⁄4 cup sugar, or to taste (I replace at least half the amount with Splenda granular)
dash of cinnamon, optional

Put all ingredients, except cinnamon, in a food processor and pulse everything is chopped to desired consistency. Taste and add cinnamon if desired. Store refrigerated in a air-tight container.

Family Favorite Recipe: Monkey Bread!

2008-11-22T18:04:00.000-08:00

Sometimes during the holidays and at family gatherings, we just can't be healthy. Monkey Bread falls into that category. Mom has made this for as long as I can remember. Right out of the oven, it is ridiculously good. (It is not my favorite thing cold, though. I suggesting eating it warm, for sure!) It is especially good for company, during the holidays, on cold winter mornings, with a big pot of coffee! The rumor is that this stuff is called monkey bread because you sit around and pick at it like monkeys. Who knows if it is true or not, but I surely am bananas for it! thesoutherndish@gmail.com

Monkey Bread
1 c. sugar
2 T. ground cinnamon
3 cans (7.5 ounces each) refrigerated buttermilk biscuits or crescent rolls
1 stick of butter, melted (plus extra for buttering the pan)

Preheat oven to 350. Mix sugar and cinnamon in a bowl. Cut or tear biscuits / rolls into quarters. Dip in melted butter and then roll or dip in sugar mixture to coat. Place coated pieces in a buttered 10-cup Bundt pan. Mix together any leftover sugar mixture with any leftover melted butter, and pour over bread prior to baking. Bake 35 minutes or until golden brown. Cool in pan 5 minutes.
Invert onto serving plate. Serve warm.

Thanksgiving Recipes: Dressing Two Ways!

2008-11-22T12:04:00.000-08:00

You can't forget the dressing at Thanksgiving. The Southern Dish has two tried and true, amazing dressing recipes that will always give you a no-fail dressing. thesoutherndish@gmail.com

Our Dressing

2 recipes Favorite Cornbread (see recipe list to the left)

4 -5 cans of low sodium chicken broth or, even better, equal amount of your own stock, heated

2 pieces of white bread with crusts removed (or left over biscuits; they work great!)

8-10 saltine crackers finely crumbled

1 to 1 1/2 sticks butter or equal amount of spread such as Smart Balance

1 large yellow onion, diced

2-4 ribs celery, diced

1 can water chestnuts drained and chopped

4-5 large eggs

lots of dried sage

black pepper

Preheat oven to 375. Grease a 9 x 13 casserole dish. Make cornbread according to the "basic" recipe and allow to cool completely (I would never even think about adding sugar. In my opinion, that will ruin the dressing.) Crumble cooled cornbread in a very large bowl. Tear white bread into pieces and mix that and cracker crumbs with the cornbread. Add the onion, celery, water chestnuts. Stir well to combine. Begin adding chicken broth 1 cup or so at a time until you are almost to the consistency of cake batter. Liberally sprinkle sage all over the dressing "batter." (My family disagrees on this sage issue. My grandmother, the famous Ma Ma, and I like tons of sage. My mother, known as Mom, likes a little. So use your own judgement.) Sprinkle a 3-4 shakes of ground black pepper in. Stir and taste. Yes, taste. Tasting is a crucial part of this recipe. You haven't added the eggs yet, so just see if you like flavors. If not, add a little more of whatever your taste buds suggest you might like. (This usually involves adding more sage, and possibly more onion and celery, for me. You probably will not need to add salt. The butter and the broth usually cover that pretty well.) Once you're happy with the amount of sage and everything else, add the eggs. You want the final consistency to be that of cake batter, very pourable, so add more broth or stock if you need to. Pour into your dish and bake an hour or so (watch it carefully after about 45 minutes) or until edges are golden brown and a knife inserted in the center comes out clean. DO NOT OVER COOK IT. You can change up the flavors to suit your taste, but there is nothing worse than dry dressing. (You should use gravy because you like it, not because you need it for moisture.) I'm sure your dressing will be perfect. Happy Thanks giving!

Mama Mary's Cornbread Dressing

Lots of rich chicken stock (make your own by simmering 1 1/2 to 2 pounds chicken necks and backs using enough water to cover)

1 large onion, chopped

3 or 4 ribs of celery, chopped

1 stick margarine

12 slices toast (lightly browned)

1 large iron skillet of cornbread

1 packet dry onion soup mix

2 cans cream of chicken soup

2 cans cream of celery soup

2 eggs, slightly beaten

black pepper

A day before serving: Melt margarine in large skillet and saute the onion and celery until transparent. Crumble the toast and cornbread in a very large bowl. Add the dry onion soup mix, eggs, soups, pepper, and the sauteed veggies (don't bother to drain the margarine---just pour it all in the bowl). Add broth until it is soupy. Sometimes I supplement my homemade broth with store-bought broth, but don't even attempt to use all canned broth! Refrigerate overnight.

The day you plan to serve: Bake in a large baking dish or 2 medium sized pans at 350 for 45 min to 1 hour, depending on the depth of your baking dish. This is so good I don't ever even bother to make gravy.

Note: Before baking, give it a good stir to see if it's soupy enough. Usually I add a little more broth as much of it is absorbed by the bread. It needs to be like a thick soup. You may add a little more broth at this point.

Best Green Bean Casserole

2008-11-22T11:47:00.000-08:00

I'm not a huge fan of the traditional green bean casserole with mushroom soup and fried onions on top, but here is one with great texture and amazing flavor. This recipe is based on one from The Grit in Athens. Stop by and try theirs next time you're in town. Until then, you can make this one at home! Enjoy! thesoutherndish@gmail.com

Best Green Bean Casserole
3 lbs. frozen cut green beans (not French style, though)
Hot water for thawing beans
4 tbs. butter, divided
1 medium sweet onion, chopped
2 1/2 c. bread seasoned bread crumbs (plain ones are okay, too), divided
2 eggs, lightly beaten
4 c. favorite shredded cheese (I usually use a mixture. The 2 % milk variety works fine.)
2 cans cream of celery soup
1 T. Worcestershire sauce
a few dashes hot sauce, optional
1 t. salt
1/2 t. black pepper
not-stick cooking spray

Preheat oven to 350. Spray a 9 x 13 baking dish with non-stick cooking spray. Cover frozen green beans with hot water and let sit to thaw. Drain well once thawed.

Melt 1 T. butter and add onion. Cook until very soft, about 5 minutes. In a mixing bowl, combine eggs, cheese, soup, Worcestershire sauce, hot sauce (if using), salt, and pepper, and stir well. Mix in green beans, cooked onion, and 1/2 c. bread crumbs. Stir until well mixed. Spread into baking dish.

Melt remaining butter and mix with remaining bread crumbs. Spread over bean mixture. Banks for about 1 hour or until beans are tender and top is well browned.

Winter Squash: Spaghetti Squash with Parmesan and Tomatoes

2008-10-27T18:10:00.000-07:00

I love spaghetti squash...I just don't like it used in place of spaghetti with traditional marinara. However, this time of year, in my part of the world, spaghetti squash are cheap, and for only 45 or so calories per cup, they are a nutritious, low-cal alternative to heavy pasta. The following recipe is my favorite for spaghetti squash. I adapted it from an Epicurious.com recipe, and love it. Make sure to use fresh basil (also abundant now) and fresh Parmesan cheese. As far as the tomatoes go, I cheat and use very well-drained, whole, peeled ones from a can, but fresh Romas, or grape or cherry ones would be great. If you have a spaghetti squash recipe to share, send us at email: thesoutherndish@gmail.com!

Spaghetti Squash with Parmesan and Tomatoes
1/2 of a 3-lb. or so spaghetti squash, halved lengthwise (save the other half for another meal or double the proportions below and use the whole thing), discard seeds
2 T. olive oil
1/4 c. shredded fresh basil leaves plus additional for garnish
1/4 t. dried oregano
1/3 c. freshly grated Parmesan cheese, plus additional for garnish (pre-grated is fine - just don't use the powdery kind in the shaker)
1 c. well-drained, canned, peeled, whole tomatoes, broken up with fingers
salt and pepper to taste

Place 1/2 of the squash in a glass dish, cut side down. Pour 1/4 cup water around squash. Cover the dish microwave-safe plastic wrap. Microwave the squash at high power (100%) for 12 minutes, or until it is soft when pressed. Let it stand covered for 3 minutes to steam. Meanwhile, combine oil, basil, oregano, and the Parmesan. Gently, stir in tomatoes, and season the mixture with salt and pepper.

While the squash is still warm but is cool enough to handle safely, scrape it with a fork to form strands. Toss the strands with the tomato mixture until squash is well coated. The heat from the squash should warm everything enough. If not, heat very carefully on medium power in the microwave until desired temperature. Garnish servings with additional cheese and fresh basil, if desired.

Chicken and Kale Soup with Cornmeal Dumplings

2008-10-26T15:06:00.000-07:00

If I do say so myself, this is one of my best creations. I just made it...literally the dumplings are still finishing up. My taste-test was so good, I had to come write about it. It is essentially traditional chicken and dumplings with kale (or your other favorite green) added. It really is the best of two worlds. The dumplings are cornmeal, based on a recipe by Edna Lewis. This will definitely be a winter staple at our house. Try it out and tell me what you think! thesoutherndish@gmail.com!

Chicken and Kale Soup with Cornmeal Dumplings
3 T. butter or Smart Balance
1 medium onion, chopped
2 lbs boneless, skinless chicken (I used thighs), cut into chunks
3 qts. water
1 lb. kale or other green, tough stems trimmed, washed, chopped
1 T. plus 3/4 t. salt, divided
1 t. black pepper
1/2 c. half-and-half or sour cream
1 c. all-purpose flour
1/2 c. cornmeal
3 t. brown sugar or Splenda
1 1/2 t. baking powder
3/4 t. salt
3/4 c. buttermilk or plain yogurt

In a large stock pot (6 quarts or greater), saute onion in 2 tablespoons butter or Smart Balance until soft. Add raw, chopped chicken and cover with 3 quarts of water. Add 3 teaspoons of salt and black pepper. Simmer, covered, 45 minutes or until chicken pieces are done and a nice stock has formed. Add chopped greens. Simmer, covered, 20 minutes.

In the meantime, combine dry ingredients, and blend in 1 tablespoon butter with fingers until the mixture resembles coarse crumbs. Stir in buttermilk or yogurt until dry ingredients are just moistened.

When your greens have been simmering in the soup for 20 minutes, add the half-and-half, and gently stir. Use wet hands to form dumpling dough into small balls - 1 tablespoon at a time. Gently place dough balls on top of simmering soup. Simmer, uncovered (for thickening), 20 more minutes or until dumplings are puffed and cooked through. Do not stir while dumplings are cooking if at all possible, but you also have to watch and make sure the chicken doesn't settle to the bottom and stick. Use the lowest heat possible to keep your simmer going.

Halloween Popcorn Balls

2008-10-19T18:40:00.000-07:00

Whether you make 'em for actual kids or just the kid in you, you've got to try these Halloween Popcorn Balls. I never really liked them until I combined them with the idea of Rice Krispies Treats and added Reese's Pieces. How can you go wrong? If you don't like peanut butter (or the kids have allergies), try out another fall-colored candy such as candy corn, or red, yellow, orange and brown M&Ms.

Halloween Popcorn Balls
3 quarts of popped popcorn
1/4 cup of butter, plus extra for greasing hands
1 package of mini marshmallows
Reese's Pieces, M&Ms, or candy corn

Over low heat, melt butter and marshmallows until smooth. Add popcorn to large bowl.
Pour butter mixture over the popcorn, and stir until well coated (a large wooden spoon works well). Put mixture to the side and let cool until cool enough to handle but still pliable. Add candy pieces and stir in. Grease hands with butter to prevent excessive sticking. Form together into small balls. Store in an air-tight container.

CNN dishes about Savannah!

2008-10-19T18:28:00.000-07:00

CNN's web page was all a buzz this weekend with news and notes (from Southern Living) about Savannah's southern charm. If you're looking for a weekend getaway or already planning a trip to Georgia's coast check out the article at CNN.com!

2008-10-18T20:39:00.000-07:00

Beef (or Veggie) and Cornbread Pie

2008-10-18T20:16:00.001-07:00

As temperatures drop, we all want comforting, hot meals. Easy skillet suppers are a great way to go. Your iron skillet can go from stove top to oven in a blink, so put it to use. I adapted this recipe from one of Martha Stewart's quick meals. It works great with ground beef, turkey, or a veggie substitute such as Boca Ground Burgers.

Beef (or Veggie) and Cornbread Pie
1/2 c. cornmeal (I love Red Mule!)
1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
additional salt and pepper to taste
1 T. olive oil
2 bell peppers, seeded, thinly sliced (I like a red and green)
1 medium sweet onion, chopped
cumin, to taste
garlic powder, to taste
1 10-0z. pkg. mushrooms, thinly sliced (I've used a small can of sliced in a pinch, and that was fine, too)
1 pound ground beef or turkey (or equivalent amount of veggie substitute)
1 small can (6 oz.) tomato paste
3/4 cup sour cream (low-fat is fine; plain yogurt works, too)
1 egg, lightly beaten
1/3 c. water
Additional sour cream, optional
Grated cheese, optional
Hot sauce, such as Texas Pete, optional

Preheat oven to 425. Mix together cornmeal, 1/2 c. flour, baking soda, and 1/2 teaspoon salt. Reserve. In your iron skillet (or other ovenproof skillet), heat oil over medium-high heat. Add peppers, onion, and mushrooms. Sprinkle liberally with cumin and garlic powder. It will take more cumin than you might think for a distinct flavor. Add salt and pepper. Cook until tender, 5-10 minutes.

Increase heat to high and add beef (or turkey or veggie substitute). Cook, stirring frequently, until meat is cooked through, about 5 minutes. Stir in tomato paste and 1/3 cup water. Taste and add additional spices as needed. (I usually adjust the seasonings a good bit here. The basic ingredients are fairly bland be free with the spices.)

Add sour cream and egg to reserved cornmeal mixture and stir just until moistened. Drop tablespoons of batter over beef mixture in skillet, an inch or so apart. Bake until cornbread is golden brown, and a toothpick inserted in center comes out clean, 15 to 20 minutes. Serve with cheese, sour cream, and hot sauce, if desired.

Fantastic Fall Treat: Pumpkin Chocolate Chunk Cookies

2008-10-18T19:11:00.000-07:00

An independent theater in Athens, Cine, has a small cafe that sells the most wonderful pumpkin chocolate chunk cookies. I don't even like pumpkin, but their cookies are unbelievably good. This recipe is adapted from others I found that didn't quite give what I wanted. These cookies are almost indistinguishable from the ones I love. If you have picky eaters, don't mention the pumpkin, and they'll never know. These do not taste like pumpkin pie... they're just the softest, most moist chocolate chunk cookies ever. And with a healthy dose of pumpkin, you're getting the addition of beta-carotene!

Mix up a batch and let us know what you think - thesoutherndish@gmail.com.

Pumpkin Chocolate Chunk Cookies
2 1/2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
1 stick room-temperature butter
1 1/2 c. white sugar (or replace some with Splenda granular)
1 c. canned pumpkin (not pumpkin pie mix)
1 egg, lightly beaten
1 t. pure vanilla
1 1/2 cups semi-sweet chocolate chunks (or try white chocolate chunks!)
1/2 c. favorite nuts, optional (I like pecans)

Heat oven to 350. Line one or two baking sheets with parchment paper. Mix together the first six dry ingredients and reserve. In a separate bowl, beat together butter and sugar (and Splenda if using) until fluffy. Add to the butter and sugar the pumpkin, egg, and vanilla, mixing after each one until combined. Slowly add dry ingredients. Mix until well combined. Fold in the chocolate chunks and nuts.

Drop the batter by heaping tablespoons about two inches apart on the baking sheets. Bake about 12-15 or until lightly browned around edges with still soft tops. Let the cookies cool on the sheets for a minute or so, and then transfer to wire racks to finish cooling.

Perfect (Easy!) Pie Crust

2008-10-18T08:52:00.000-07:00

Pies are around all holiday season (and should be around all year), so having the perfect pie crust is key. They can be a pain with the wrong recipe or a breeze with the right one. I give you the perfect pie crust recipe. I'm not really sure who to credit for this. Similar recipes have appeared in Martha Stewart's Everyday Cookbook and tons of cooking magazines. This one is on a scrap of paper in my cookbook cabinet. Regardless, here it is. Try it out for a truly perfect pie crust.

(When you are short on time or energy, there's always the Pillsbury Refrigerated Pie Crusts. Brushed with a little melted butter prior to baking, they are fantastic. I've even had great success with the store brands. Shhhhh! Don't tell anyone!)

Do you have an amazing pie tip to share? Email us at thesoutherndish@gmail.com!

Perfect Pie Crust (for one double-crust or two single-crust pies)
2 1/2 c. all-purpose flour
1 t. salt
1 t. sugar
3/4 c. very cold butter, cut into small pieces (keep in fridge while working to keep very cold)
1/4 c. very cold vegetable shortening (also keep refrigerated)
1/2 c. very cold water
1 T. white vinegar.

Combine water and white vinegar and set aside. Using your food processor, pulse dry ingredients. And very cold butter and shortening. Pulse until the mixture resembles course crumbs. If you don't have a food processor, this can be done in a large mixing bowl with a large fork or pastry blender, but a food processor makes it so much easier.

While food processor is turned on, drip in (a few drops at a time) enough of the liquid mixture to form a dough. Dry-ish is fine, just make sure it holds together if you press it between your fingers so that it will roll out well.

Form the dough into two equal-sized balls and place balls in a folded-over piece of plastic wrap. Flatten balls into disks and wrap well. Refrigerate until ready to roll out, or freeze in freezer bags for up to two months.

Eating Alabama

2008-10-15T17:48:00.000-07:00

If you are at all interested in Southern food you must check out this amazingly well-written insightful website "Eating Alabama" http://www.eatingalabama.org/

Visitors to the site can read up on four folks who have set out for six months of local eating. You can follow them (supposedly only until September) they find all of their food grown or raised within the state of Alabama.

Their goals are lofty: to focus on sustainable agriculture and to make a case for a revitalization of Alabama's rural economy. They are also making a documentary and writing about their food finds.

I've really enjoyed the site and recommend it to you all.

Delicious, Healthy Meatloaf

2008-10-15T17:26:00.000-07:00

I love meatloaf. It is one of my favorite comfort foods, and I especially crave it in the fall. If you want to make one that is a little better for you than most, try this recipe. I think the original recipe came from Ladies' Home Journal a while back, but, as usual, I had to tweak it to make it my own! This recipe combines traditional meatloaf flavors with some veggies -- yes veggies -- that you'll never even notice in their. (Psssst -- neither will your kids!) So try this out for a tasty, healthier twist on an old standby.

Delicious, Healthy Meatloaf
1 T. oil
1 c. chopped sweet onions
1 6-ounce package sliced fresh mushrooms, any variety, chopped or 1 small package frozen spinach thawed, and squeezed dry
1 egg
2 T. water
1.5 lbs extra lean ground beef or combo of beef and turkey
2/3 c. bread crumbs (try making your own from toasted high-fiber or light-style bread)
1/4 c. chopped or grated carrot
2 t. Grey Poupon mustard (or other favorite)
2 cloves or 1 t. minced fresh garlic
1 t. salt
1/4 t. freshly ground pepper, or to taste
Ketchup, optional

Preheat oven to 375. Spray a 9x13 baking dish with nonstick cooking spray. Heat oil in a skillet over high heat. Add onions and mushrooms and cook, stirring occasionally,until mushroom liquid has evaporated and mushrooms are browned and onions are soft. Let the onions and mushrooms cool until you can comfortably touch them. In a large bowl,use your hands to mix onions and mushrooms with all other ingredients. Mix very well. Shape mixture into a large loaf in pan. Cover with foil; bake 30 minutes. Uncover meatloaf and bake 20 minutes more, until almost done. Top with ketchup if desired and cook 5-10 minutes more. Let meatloaf stand in pan 5 minutes.

Goes great with my famous (they really are famous!) Smashed Potatoes (see recipe list at left).

Fresh Fall Foods: Winter Squash!

2008-10-13T18:31:00.001-07:00

Fall is my favorite time of year (actually, it is about equal with spring, but more on that next year). One reason is the abundance of fantastic food that is available. In these times we're in everyone is worried about money, and for awhile now, nutrition has been at least a weekly topic in the news. Well, the answer is at your local farmers' market. Autumn arrivals are in abundance, and in a mad attempt to combine frugality, good nutrition, and local living, the Southern Dish will be exploring localfresh, seasonal food options for the fall. Send in any ideas or comments you have to thesoutherndish@gmail.com.

First up for discussion: winter squash. These include butternut, acorn, delicata, spaghetti, and others. Of these, my favorite is butternut, and you don't even need a recipe to cook it my favorite way. But, since that is our business, here goes anyway.

Baked Butternut Squash

Wash your whole, unpeeled squash. Halve your butternut length-wise and scoop the seeds and fibers from the center. (If you are feeling industrious, save the seeds and clean them later. Then toast 'em up like pumpkin seeds for a super-good treat). Spray a baking dish with non-stick spray, and place the squash cut-side down. Add water until it reaches half-way up the squash. Cook 30-45 minutes or until flesh is very soft and the outside just begins to brown (they'll be the sweetest if you wait for the browning. That way the natural sugars caramelize.)

Once they are cooked desired amount, remove from the baking dish and allow to cool enough to handle. Then, be creative. I like to either fill the indention with cranberry sauce (either fresh or whole berry sauce from a can). Serve just like that for a festive look. Or add a generous pat of butter (or Smart Balance) to the indention along with brown sugar (or Splenda) and maybe some spices such as a dash of cinnamon or nutmeg. Or scoop them out and season to taste and serve as a yummy, sweet mashed potato substitute. The possibilities are endless!

Chocolate Eclair Dessert

2008-10-13T11:51:00.000-07:00

With holidays just around the corner, get-togethers are filling the calendars. In my haste to be creative and original, I sometimes overlook old-standbys that are ready to be taken out and dusted off. Case in point: Chocolate Eclair Dessert. Okay, so dry pudding mix and Cool Whip aren't trendy, but, let's face it, this stuff is fantastic. People love it. I have personally seen fully grown adults scrape remnants of this from a 9x13 with their fingers. So haul out the Pyrex and grab the honey grahams. Your friends will thank you.

Do you have a favorite forgotten recipe to share? Email us at thesoutherndish@gmail.com.

Chocolate Eclair Dessert
1 box graham crackers (I like Honey Maid)
1 small tub Cool Whip, thawed if previously frozen
1 c. powdered sugar
2 Tbsp. butter
2 small boxes vanilla or French vanilla instant pudding, prepared according to package directions for pudding (as opposed to pie filling)
2 tbsp. cocoa powder, such as Hershey's
3 tbsp. milk

Break grahams in half. Make 1 layer of crackers in rectangular baking dish. Mix pudding by instructions on box. Fold in Cool Whip. Layer pudding mixture and crackers ending with layer of crackers.

Prepare icing by melting butter and cocoa. Add milk and powdered sugar. Mix well. Spread on top of crackers. (If you find that you don't have as much icing as you prefer, you may have to make another 1/2 recipe.) Cover and refrigerate, preferably overnight

Calling All Cooks: Send Recipes for CHEAP Meals!

2008-10-07T18:31:00.000-07:00

Okay, Dishers, now is our time to shine. The economy is in the trash heap. We're all feeling it, and these are the days squeeze every last cent from our dollars. Where better is there to turn that to Southern food? Maybe it isn't always fancy, but it is always delicious, and is frequently cheap. Have you ever asked yourself why we cook dried beans? Cornbread? Why to we fry unripe, green tomatoes? Because each item listed is cheap and plentiful, and we don't want to waste anything. Southern cooks were creative and resourceful; they made poor folks food taste good. Look at the Po' Boy. It came into being because seafood in southern Louisiana was plentiful and the people who lived there were too poor to afford much else. So much the better, because they taste fantastic!

So here's the challenge...send in your favorite inexpensive-to-make recipes for us all to share. As for me, I'm going to fry up those last few green tomatoes left on my vines....

Send your recipes to thesoutherndish@gmail.com!

Warm, Creamy Buffalo Chicken Dip!

2008-10-07T18:19:00.000-07:00

During the summer hiatus, I had the honor of going to several college and graduate school graduation parties. A favorite dip I had at one super law school graduation was Buffalo Chicken Dip. The recipe for the exact dish I had eluded me...until now! What can I say? Mom to the rescue. This recipe was sent in by Jane (aka Mom), and is the exact, lovely dip I ate literally by the spoonful this summer. (Yes, that is hard to do around a buffet table with tons of people around. But is can be done!) So to ward off those fall chills, to provide comfort this winter, and to add a bit of spice to your next gathering, try out this amazing dip. Let us know what you think at thesoutherndish@gmail.com!

Buffalo Chicken Dip
8 ounces Cream Cheese
8 ounces Ranch Dressing (prepared)
8 ounces favorite buffalo wing sauce or hot sauce (more or less to taste; we love Texas Pete)
1 large can white meat chicken
8 ounces Cheddar Cheese

In microwave safe bowl or dish (approx. 7 X 9) heat cream cheese. Spread on bottom of dish. Drain chicken and shred with a fork; sprinkle all over the cream cheese. Sprinkle on Texas Pete or favorite buffalo wing sauce. Sprinkle with ranch dressing. Add the shredded cheese and microwave until cheese is melted and bubbly. Serve warm with tortilla, pita chips, or bagel chips. Enjoy!

Happy Fall!

2008-09-21T08:38:00.000-07:00

As of today, summer is over, and so is the Southern Dish Summer hiatus. Thanks so much to all of you who emailed asking when we'd be back. I'll spare you the boring details, but the Southern Dish computer lost its motherboard, and the whole kit and kabadoodle died. May she rest in peace. I think we're back up and running (at least for now!) just in time for my favorite season. Fall officially begins tomorrow, and how better to get into the swing of things than with great fall recipes. In the coming weeks, expect hearty soups and stews, toasty breads, warm desserts, and, of course, preparations for the holidays! To kick us off, I'll remind you that fall apples are on their way. As your first haul comes in, remember these delightful Apple Dumplings. Welcome back, everyone!

Apple Dumplings
5 or so cooking apples or tart apples such as Granny Smith
2 cans of canned biscuits or crescent rolls, such as Pillsbury
2 cups water
2 sticks butter plus more for dish
1 cup sugar
ground cinnamon to taste

Preheat oven to 350. Cut, peel, and core each apple so that you have twice as many apple wedges as biscuits or crescent rolls. Butter a 9 x 13 casserole dish. Heat water and dissolve sugar in hot water. Cut each biscuit or crescent roll in half and shape it around each apple wedge, pinching the edges closed. Each apple wedge will be completely encased in dough when you are finished. Pour half the sugar water into the buttered casserole dish. Arrange apple-filled dumplings in rows in dish. It is fine for them to touch each other. Melt butter and pour over dumplings. Sprinkle the whole thing liberally with cinnamon. Pour remaining sugar water over the dumplings. I usually add more cinnamon here. Bake uncovered until dough is golden brown and apples are tender, 30-40 minutes. If dumplings are getting too brown, cover with foil allowing a vent for steam. Serve hot with vanilla ice cream or a Flavored Whipped Cream (see recipe list as left) if desired.

Happy Fourth!

2008-07-02T13:36:00.000-07:00

Hi folks. Just because there hasn't been as much action on the Southern Dish site lately doesn't mean we aren't busy gathering info for you. Over the summer we Dishers are doubling our efforts to collect the best Southern food info and recipes so you'll have a steady stream headed your way in the fall. But, no matter what, we can't forget the Fourth of July and all of the super-exciting Southern fare that comes with the fireworks. So below is our favorite, Southern Dish-approve Fourth of July menu. All of the recipes are in the recipe list at the left and several of them are no or low cook to help you beat the heat. So put on your apron up and have a blast (so to speak), and happy Fourth!

Easy Grilled Burgers (no recipe needed: 1 lb extra lean ground beef, one egg, one pkg onion soup mix) with all the fixins'

Green Beans with Bacon

Layered Salad

Creamy Low-fat Potato Salad

Coleslaw

Banana Pudding

Berry Nice Strawberry Shortcake

Debbie Meyer Green Bags for Long Lasting Fruits & Veggies

2008-06-07T09:20:00.000-07:00

With summer produce here and our local co-op in full swing (http://www.athens.locallygrown.net/), I was desperate for a way to make my beautiful fruits and vegetables last longer. I'd seen Debbie Meyer's Green Bags on TV (http://www.cakecutter.com/greenbags.html), and on a recent visit to Alabama, my mom mentioned them. I don't usually order things from TV, but I was considering trying these out when, as luck would have it, I found them in the Kroger produce department. The bags supposedly contain a natural mineral that absorbs the ripening gas that fruits and veggies produce. The absorption of the gas then is supposed to make the fruits and veggies stay fresh longer. The bags at Kroger are $9.99 for a box of 20 and each bag can be re-used 7-8 times. So far, I really like them. They're easy to use and seem to be working. I think they are definitely worth trying if you find yourself with lots of fruits and veggies that you don't want to freeze or can. I'll keep you posted as time goes on. If you try them out, email us and share your experience with Debbie Meyer's Green Bags - thesoutherndish@gmail.com (and no, the Southern Dish receives no compensation for products we recommend. They are just things we like!)

Upcoming Event for Southern Food and Beverage Museum

2008-06-07T07:44:00.000-07:00

If you're in the New Orleans area and love food (especially Southern food!), check out The Art of Tasting:

"The Consulate General of France and the Southern Food and Beverage Museum present The Art of Tasting, a gourmet dinner presented at the Mélange restaurant in The Ritz-Carlton Hotel in New Orleans, on Thursday June 19, 2008. This culinary event features a specially paired menu with wines selected by Jacques Puisais, founder of the "Institut du Goût" (Taste Institute) in Paris, in collaboration with Mathew Murphy, Chef of The Ritz-Carlton. The dinner, presented as a theater performance by Jacques Puisais, renowned as the James Beard of France, will explore the relationship between the senses and food. Mixing his scientific knowledge with his poetic sensibility, he has created a "philosophy of taste." Jacques Puisais has traveled the world, teaching his philosophy of appreciating the simple pleasures of taste. This is a unique opportunity to hear him speak and explain his philosophy.Jacques Puisais will also speak at the new Southern Food and Beverage Museum on Saturday June 14th at the Southern Food and Beverage Museum at the Riverwalk at 2:00pm. He will discuss gastronomy and educating children's palates."

"The Art of Tasting"

Thursday June 19, 2008, from 6 pm to 9 pm

Mélange Restaurant, the Ritz-Carlton 921 Canal Street, NOLA

Information and reservations 504-670-2828

The dinner costs $125 and is given in support of

the Southern Food and Beverage Museum, the Riverwalk, New Orleans

Oven Fried Green Tomatoes

2008-06-07T07:26:00.000-07:00

I'm not picky about many foods, but fried green tomatoes one of a few exceptions. I love them, but I want them done right. A year or so ago, I got really tired of the mess from frying them, so I started experimenting with oven "frying" them. It took a few tries, but it really works well. You may have to do this in small batches and do taste tests to get the seasoning exactly the way you like it. But that is the fun part! The recipe below is for a small batch; double it, triple it, or whatever for more! These are a wonderful, healthier, cleaner, easier (!) substitute to messy frying that keeps all of the tart, crisp, fried flavor. Enjoy! And let us know what you think at thesoutherndish@gmail.com!

Oven Fried Green Tomatoes
1 medium green tomato, cut into 1-4 to 1/2-inch slices (I like thinner ones)
1/4 c. flax seed meal (ground flax seeds - available in most major grocery stores)
1/4 c. non-sweet cereal such as or corn flakes or high-fiber cereal finely crushed to consistency of breadcrumbs
1 1/2 T. cornmeal
1 egg lightly beaten
2 T. buttermilk
1/4 t. -1/2 t. salt
1/8 - 1/4 t. garlic powder, or to taste
1/8 - 1/4 t. onion powder, or to taste
hearty dash of black pepper
nonstick cooking spray

Preheat the oven to 400 degrees. Combine the ground flax seeds, crushed cereal, cornmeal, and spices in a bowl with a lid. Shake well. Combine egg and buttermilk. Dip a tomato slice in the milk / egg mixture, and let excess drip off. Coat the slice well with the dry mixture. Remove the slice and set aside, and then repeat with the remaining slices. If you want a heavier batter, repeat the dipping / coating process a second time.

Arrange the slices on a baking sheet sprayed with nonstick cooking spray. Lightly spray the tomato slices with cooking spray. Bake for 15 - 20 minutes, flipping the slices about halfway through cooking and lightly spraying again after you flip them. Tomatoes are done when the outside is crisp.