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Southern Cooking Recipes
 American
Pancakes with Blueberries
2
eggs 2-1/2
dl (1-1/4 Cups) milk 2-1/2
dl (1-1/4 Cups) flour 1-1/2
tsp double action baking powder 1/2
tsp salt 2
Tbsp sugar 1
Tbsp vegetable oil Serve
with blueberries and maple syrup Other
berries may be substituted.
Separate
the eggs. Beat the egg yolks and milk. Mix the flour and the
baking powder. Sift the flour, salt and sugar and gradually add to
the milk mixture stirring constantly. Add the vegetable oil and mix
until batter is smooth. Beat the egg whites until stiff and fold
into the batter. Let the batter rest for 15 minutes or so in the
refrigerator. Heat
a heavy skillet over medium heat until hot. If the skillet is not
hot enough, the pancake batter will stick. Add enough batter to the
heated pancake to make no more than three pancakes at a time. When
bubbles start to form on the tops of the pancakes, turn them over and
continue cooking until this side is light golden
brown. Serve
warm with warm maple syrup and fresh blueberries. |
 Chicken
Gumbo
(Serves 4)
6 whole chicken legs, skinned
3/4 tsp ground salt
1/2 tsp black pepper
1/4 dl (1/8 Cup) vegetable oil
250 g (ca. 8-1/2 oz) Andouille or Chorizo sausages
cut into several pieces
1 red pepper
1/8 tsp cayenne pepper
6 dl (3 Cups) chicken bullion
1 can (400 g / ca. 14 oz)
chopped tomatoes
1 tsp coriander
1 tsp dried thyme
2 bay leaves
1/4 - 1/2 tsp dried chili pepper
1/4 dl (1/8 Cup) flour
250 g Okra
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Sprinkle
some salt and pepper on the chicken legs and sauté over high heat with a little
oil for about 7-10 minutes. Add the sausage and sauté another 2-3
minutes. Remove the chicken and sausage and set aside
.
Heat the oil in a large saucepan (keep 3 Tblspns for later). Sauté
the onion and garlic for 3-4 minutes and add red and green peppers, cayenne
pepper, 1/4 tsp black pepper. After about 5 minutes, add the chicken and sausage
with bullion, chopped tomatoes, coriander, thyme, bay leaf and chili
pepper. Simmer for about 45 minutes and skim. (If you wish you may
want to remove the chicken from the bones). Add the okra to the sauce and
simmer another 10 minutes.
While this cooks, make the roux by heating the reserved 3 Tblspns oil in a small
saucepan, add flour and stir. Heat over low heat about 7-8 minutes until
the mixture has a chocolate brown color. Form it into a ball. Add
the roux, a little at a time to the chicken and sauce stirring gently until the
sauce is smooth and thickened. Simmer for about 15 minutes. Add
salt and pepper to taste.
Serve with rice
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(serves
4)
1.5 kg spare ribs
1 lemon
salt and pepper
little oil
Plum barbecue sauce
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Cut
the lemon in half and press the juice out over the ribs. Brush with oil
and add salt and pepper.
Place the ribs on a rack in a baking dish and pour 2 Cups water into the
dish. Roast the ribs at 160 - 180 C (ca. 350 F) for about 45
minutes. Brush the ribs with plum barbecue sauce and either grill in
the oven for about 5 minutes on each side or place on a barbecue grill for
5 to 10 minutes on each side until ribs are a nice brown color. Brush
ribs with plum barbecue sauce again and serve. Serve
with barbecue sauce.
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Plum barbeque sauce
(serves
4)
1/2 dl (1/4 Cup) plum marmalade
1 onion
1 clove garlic, finely minced
2 tsp vegetable oil
1 dl (1/2 Cup) red wine
1/4 dl (1/8 Cup) red wine vinegar
3 Tbls French mustard
3 tsp chili sauce
2 Tbsp tomato ketchup
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If
the marmalade has large fruit pieces purée. Sauté the onion and
garlic in a little oil in a saucepan. Add the rest of the ingredients
and simmer for about 10 minutes.
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Coleslaw
(serves
4)
1 dl (1/2 Cup) light mayonnaise
1/2 dl (1/4 Cup) plain yogurt
1/4 dl (1/8 Cup) mustard
3 Tbsp white wine vinegar
1-1/2 tsp dried tarragon
1/4 tsp celery seeds
1/2 cabbage finely chopped or shredded
Dash of pepper.
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Mix
the mayonnaise, yogurt, mustard, vinegar, tarragon and celery seeds.
Add a dash or two of pepper. Add 1/4 - 1/2 tsp sugar if
necessary. Add the cabbage and mix well.
For a little variety, you can add raisins or peanuts.
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American
Potato Salad
(Serves
4 - 6)
2 pounds potatoes
1/4 Cup (1/2 dl) finely minced onion
1 clove garlic, finely minced
1 tsp salt
1/8 tsp black pepper
1/2 Cup (1 dl) mayonnaise or salad dressing
1/2 Cup (1 dl) chopped celery leaves
1/2 tsp freshly chopped rosemary
1/2 tsp freshly chopped parsley
2 hard-build eggs, chopped
Cook the potatoes in their skins. Peel and cool. Cut into cubes.
Combine all ingredients and refrigerate for a couple of hours before serving.
Add a little more mayonnaise or yogurt if the salad seems a little dry.
For a little variety, add 2-3 chopped pickles. Decorate with cherry
tomatoes and a little freshly chopped parsley.
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