Southern Side Dish

Flavorful Southern Collard Greens

3 pounds fresh collard greens
12 slices OSCAR MAYER Bacon, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups water
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon crushed red pepper
WASH collard greens, removing all grit. Remove and discard hard stems. Place greens together in small bunches; roll up. Cut crosswise into wide strips; set aside.
COOK bacon in large skillet on medium heat to desired crispness. Remove bacon from skillet with slotted spoon, reserving 3 tablespoons of the drippings in skillet. Set bacon aside. Add onion and garlic to drippings; cook and stir until tender.
ADD greens, water, sugar, salt and crushed red pepper to skillet. Reduce heat to low; simmer 45 minutes to 1 hour or until greens are tender, stirring occasionally. Stir in bacon. Makes: 12 servings

Smothered Okra

1/3 cup vegetable oil
2 pounds okra, washed under cool water, stemmed
and cut crosswise into 1/2-inch slices
3 cups chopped onions
2 cups chopped green bell peppers
1 cup chopped celery
2 (1 pound) cans whole tomatoes, crushed with their liquid
3 teaspoons salt
1/2 teaspoon cayenne
3/4 cup water or chicken broth

Heat the oven to 350 degree F.

Pour the oil into the bottom of a large roasting pot, not cast iron. Add the remaining ingredients and stir to mix well. Cover the pot with a lid. Bake, stirring occasionally, for 30 minutes.

Reduce the heat to 300 degrees F. Continue baking, with the lid on, for one and half to two hours, or until the slime has disappeared. Bake, uncovered for the last 15 minutes of the cooking time. The time will vary according to the tenderness of the okra. Remove and cool completely before storing in freezer containers.

This is excellent to serve as a side dish or to use as the base for okra gumbo. Makes 10 servings.

Southern Cheese Grits Casserole

1 1/2 cups quick grits
6 cups boiling water
1/2 cup (1 stick) butter
3 eggs, beaten
2 teaspoons salt
2 teaspoons seasoned salt
1 scant teaspoon hot red pepper sauce
1 pound shredded cheese
Dash of paprika

Heat oven to 250 degrees F.

Cook grits in large saucepan in boiling water until thick. Mix in butter, eggs, salt, seasoned salt, pepper sauce and cheese. Pour into buttered 13 x 9 x 2-inch baking pan. Sprinkle with paprika and bake 45 to 60 minutes. Makes 12 servings.

Southern Style Green Beans and Potatoes

3 pounds fresh green beans
1/4 pound salt pork, sliced
1/4 cup bacon grease
2 cups chicken broth, plus more if needed
12 small red potatoes
1 onion, cut into slivers
1/2 stick unsalted butter, sliced
Ground black pepper
Remove the ends from the beans. Snap the beans in 2 pieces, wash, and set aside to drain.
In a large cast iron Dutch oven, lightly brown the salt pork in the bacon grease over medium heat, turning often, for approximately 10 minutes. Toss the green beans into the pot, stirring them with a wooden spoon to coat well with the pork fat. Add the broth and House Seasoning. Cook over medium-low heat, covered tightly, for approximately 30 minutes, or until the beans are half done.
While the beans are cooking, peel a center strip from each new potato with a potato peeler.
At the end of 30 minutes, add the potatoes and onion; add 1/4 cup more broth, if needed.
Cook, covered tightly, until the potatoes are tender, approximately 25 to 30 minutes, periodically checking the pot to make sure a small amount of liquid.
When the potatoes are tender, tilt the lid slightly, off to the side of the pot, and continue to cook until the green beans are wilted, approximately 15 minutes. While cooking, add the butter and season with pepper.

Southern Pot of Greens

3 bunches turnip, collard, or mustard greens
(or a combination)
3 or 4 dried small, red peppers
1 to 2 cups chicken stock or water
1/4 pound salt pork,
1 to 2 tablespoons sugar, optional

Tear off thick stems and place greens in clean sink. Cover with water. Sprinkle a small amount of salt over greens and stir. Allow water to settle a few minutes. Carefully lift out greens and place in a colander or large bowl.

Return greens to sink and cover with water again. Allow any remaining grit to settle and unplug drain so that water runs out.

Tear large leaves into pieces and place in a large stockpot, Dutch oven or saucepan with a lid. Without shaking off too much water, add greens to pan, along with whole, dried red peppers. It is okay to pack the greens into the pan. Cover pan with lid and place over medium heat. Cook just until leaves wilt and greens fit easily into pan.

Add just enough water or chicken stock to almost cover greens. If desired, add salt pork. Bring liquid to a boil, reduce heat and simmer until greens are tender, about 30 minutes. Stir in sugar during last 10 minutes of cooking. Makes 10 servings.

Southern Style Okra

3 slices bacon
1 cup sliced okra
1 large onion, finely chopped
1 cup chopped celery
6 tomatoes, chopped
1 green bell pepper, diced
1 hot red pepper, diced
Salt and pepper, to taste
1 pint creamed corn

Fry bacon. When crisp, drain on paper towel. Sauté okra in hot fat to seal edges. Add onion and celery. Sauté until onion is transparent — not brown. Add tomatoes, peppers, salt and pepper. Cook 3 to 5 minutes. Add corn; simmer 20 minutes.

Serve hot or cold. Just before serving, crumble bacon on top. Makes 6 to 8 servings.

Southern Potato Salad

8 large potatoes
1 cup mayonnaise
8 boiled eggs
2 cups diced onion
2 tablespoons mustard
1 pound fried and diced bacon
2 cups diced celery
4 tablespoons relish
2 teaspoons salt

Peel and dice potatoes into bite-size pieces. Boil in large pot until desired doneness is reached. Drain and let cool.

After potatoes are cooled, mix all ingredients in a large bowl. Adjust mayonnaise, mustard and spices to taste. Refrigerate until cool.

Southern Fried Squash

8-9 squash, sliced but not peeled
8-10 slices bacon
1 tablespoon bacon grease
1 onion, sliced or chopped
1/4 cup sugar
salt and pepper to taste

Fry bacon. Remove all but about 1-2 tablespoons drippings. Fry squash and onions until heated through. Add sugar, salt and pepper. Add crumbled bacon pieces. Cover and steam until squash is tender. Remove cover and fry until dry and lightly browned.

Southern Fried Green Tomatoes

fresh green tomatoes
flour
salt
pepper
vegtable oil

Slice tomatoes about 1/4". Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted.

IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy.

Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES.

Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain.

Southern Fried Cabbage

1 sm. green cabbage, cored and shredded
4 tsp. bacon fat
2 tbsp. red pepper flakes
1/2 tsp. salt

Heat bacon fat in a skillet, toss in the cabbage and stir until it is glistening. Lower heat. Add pepper flakes and salt. Continue cooking, stirring occasionally until barely done, about 10 minutes. Serves 4.

Southern Fried Green Beans

4 slices bacon
1/2 tsp. salt
1 tsp. sugar
1 tsp. sherry
1/4 tsp. Accent (optional)
1 tsp. cornstarch
1/3 c. bouillon
1 tbsp. soy sauce
1/2 c. dried onion
2 c. green beans

Cook bacon until crisp and remove; saute onion in bacon grease; pour in green beans and cook over medium heat for 2 to 4 minutes. Add remaining ingredients and cook until sauce thickens. Crumble bacon on top and serve hot.

Southern Fried Green Tomatoes

3 med. greenish-pink tomatoes
1/3 c. corn meal
1/3 c. flour
1/3 c. Bisquick
1/8 tsp. thyme
1/8 tsp. marjoram
1/8 tsp. black pepper
1/8 tsp. basil
1 tbsp. brown sugar

Slice tomatoes 3/4 inch thick. Mix corn meal, flour and Bisquick. Add spices and brown sugar. Mix well.

Coat tomato slices and fry in bacon grease. Serve crispy brown.

Southern Fried Grits

1 c. reg. (not quick cooking) white hominy grits
1 c. (4 oz.) shredded Monterey Jack cheese
1/4 c. minced parsley
1 c. fine dry bread crumbs
2 lg. eggs

1. In 3 quart saucepan, bring 1 quart water and 1 teaspoon salt to boiling; gradually stir in grits. Simmer, uncovered and stirring occasionally, 25 minutes, until mixture is very thick. Stir in cheese and parsley. Spread mixture in a 13 x 9 x 2 inch baking pan; cover with plastic wrap. Freeze several hours, or until firm.

2. Using a 2 inch round cutter, cut grits into 15 rounds. Place bread crumbs on sheet of waxed paper. In pie plate, beat eggs with 2 tablespoons water. Dip rounds in egg mixture; then coat with bread crumbs.

3. Heat 2 tablespoons salad oil in large skillet. Over medium-high heat, fry grits about 5 minutes on each side, or until golden brown. (Add more oil as needed.) Drain on paper towels. Makes 6 servings.

Southern Grits and Cheese Casserole

4 c. boiling water
1 tsp. salt
1 stick butter
1 c. grits
2/3 lb. Velveeta cheese
2 eggs, beaten
1/2 tsp. Worcestershire Sauce
1/2 c. Cheddar cheese, grated

Combine first four ingredients and add cheese. Cook until cheese melts. Remove from heat and add eggs and Worcestershire sauce. Pour into 2 quart glass baking dish and bake at 275 degrees for 1 hour. Add grated cheddar cheese and bake 10 minutes more.

Southern Style Macaroni

6 c. water
1 box macaroni & cheese
1/3 c. picante sauce
8 oz. hot links (hot & spicy)

Boil links first and boil your water for the macaroni. After the water has come to a boil, pour the macaroni in, let simmer for a few minutes.

Pour sliced up links into skillet and add your picante sauce. Let this simmer for 10 minutes and add your cheese sauce. Afterwards, pour everything into skillet with links and picante sauce. Stir very well and let it simmer for 10 more minutes. Now you're ready for Southern Style Macaroni.

Southern Corn Chowder

1 med. onion, chopped
1/2 c. chopped celery
2 tbsp. flour
4 c. milk
1 (1 lb.) can cream style corn
1 can tiny whole potatoes, diced
1/2 tsp. salt
1/8 tsp. pepper
Parsley
Paprika

Fry bacon until crisp. Remove and drain. Save 3 tablespoons drippings. Sauté onions and celery in drippings. Cook until tender. Remove from heat. Stir in flour. Cook until bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.

Stir in corn, potatoes, salt and pepper; heat through. Stir in bacon. May sprinkle each serving with parsley and paprika. 6 servings (1 cup each).

Southern Cheese Grits Soufflé

1 c. uncooked grits
5 c. water
Salt
1/2 stick butter
3 tbsp. flour
2 c. grated sharp cheese
2 tsp. dry mustard
3 eggs, separated

In 5 cups of salted water, cook grits until done. In double boiler melt butter. Blend in flour and dry mustard. Add egg yolks to cooked grits. Add butter mixture and cheese. Fold in egg whites, well beaten. Put in buttered casserole and bake 30 to 40 minutes at 350 degrees. Last 5 minutes sprinkle top with more cheese. Makes 1 1/2 quarts. Serves 8.

Southern Fried Corn

20 raw ears of corn
1 c. water
2 tbsp. bacon/meat renderings
1-2 tbsp. flour
Salt and pepper to taste

Cut corn off cob--scrape cob to get extra flavor and juice. Add water, meat renderings and salt and pepper. Cook until tender, 25-30 minutes. (Stir often to avoid sticking. When corn is tender, add flour to thicken.

Southern Style Glazed Carrots

1 lb. carrots, cut in 1/4 inch slices or 1 lb. frozen sliced carrots
1 tsp. BLAIR pineapple flavoring
1/2 c. pineapple juice
1/4 c. brown sugar
2 tbsp. butter
3/4 tsp. cornstarch
1/2 tsp. all purpose seasoning
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 c. chopped pecans

In large saucepan cook carrots in boiling water to cover until tender. Drain and set aside. In same saucepan combine remaining ingredients except pecans. Bring to a boil, reduce heat and simmer uncovered 5 minutes. Add carrots and pecans, toss to coat with glaze mixture.

Southern Corn Cakes

1 egg
2 tbsp. sugar
1 tsp. salt
3 tbsp. melted butter or other shortening
1 tsp. soda
1 c. sour milk
1 1/2 tsp. baking powder
1/2 c. flour
1/2 c. cornmeal

Beat egg; add sugar, salt and melted butter and beat well. Stir soda into sour milk and add to mixture. Beat well. Bake on hot griddle. This recipe serves two people.

Southern Corn Fritters

1 (16 1/2 oz.) can cream style corn
2 1/2 c. Bisquick
1/2 tsp. salt
2 tbsp. corn meal
1 tbsp. melted butter

Mix dry ingredients and add to melted butter and corn. Beat well and drop by spoonfuls in deep fat. When brown, serve with syrup and butter.

Southern Cheese Grits

1 c. hominy grits
1 1/2 c. shredded sharp cheddar cheese
1/2 c. butter
1/2 c. milk
2 eggs, well beaten

Prepare grits following directions on box. Stir in remaining ingredients. Cook over low heat until cheese is melted. Pour into 2 quart greased casserole dish. Bake 1 hour at 350 degrees. Top will be brown. Cut into squares to serve. Best when hot, but it's good cold, too.

Southern Deep Fried Eggplants

1 lg. eggplant
1 c. flour
1 c. buttermilk

Peel eggplant and cut in French style pieces. Soak in salt water approximately 1 hour. Then drain. Put 1 cup buttermilk, in 1 cup flour in separate bowls, salt and pepper flour to taste. Dip eggplant in buttermilk, then in the flour and deep fry until brown.

Southern Deviled Eggs

12 hard cooked eggs
1/2 tsp. salt
1/2 tsp. dry mustard
5 tbsp. mayonnaise
1/2 tsp. pepper
2 tbsp. sweet relish

Leave eggs out 24 hours, prior to hard boiling. Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork. Mix in all ingredients. fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika lightly.