by USADEEPSOUTH Readers
Here are more delicious recipes from the best cooks in the world!
Mur's Baked Beans
(Shared by Don Drane)
Here's my grandmother's baked bean recipe. She'd be 110, if alive. Naturally, divide this by 1/4 for a reg'lar family size.
Four quarts (1Gal.) Campbell's Pork 'N' Beans (Use no other)
3 16 oz. boxes Domino Dark Brown Sugar
2 Large White Onions, chipped and cubed
1 Lb. Bryan, thin sliced Bacon
2 Large Bell Peppers, seeds removed, of course
Drain beans, dispose of liquid (serve to dog or guests out back).
Fry bacon medium crisp, drain on paper towels, cool and chop up. Save grease.
Mince onion with knife.
Slice and cube bell peppers into small chips.
Combine all ingredients in large boiling pot (bigger'n a gallon!) or Dutch oven, stirring in bacon grease.
Cover, bake in preheated 325 degree oven for two hours.
Reduce heat to 250 degrees, stir well, ensuring soupy consistency.
Maintain 250 degrees for 1 hour. Stir at 30 minute interval.
Remove from oven, set aside for at least fifteen minutes, stir, serve.
Remind guests they are there for BBQ and these beans are not the main course.
Mama's Pickled Green Tomatoes
8 cups white vinegar
4 cups sugar
1/4 cup mustard seed
1 T celery seed
1 t ground turmeric
4 lbs green tomatoes, cut into 1/4-inch-thick slices
4 medium onions, sliced
1 medium red bell pepper, chopped
Bring first 5 ingredients to a boil, stirring often. Boil, stirring often, until sugar melts. Remove from heat. Pack tomato and onion into hot jars; top evenly with bell pepper. Cover vegetables with hot syrup, filling to 1/2 inch from the top. Remove air bubbles; wipe jar rims. Cover at once with metal lids and screw on bands.
Process in a boiling water bath 10 minutes. Yields 12 pints.
1 (12 oz) can white shoe peg corn, drained
1/2 cup chopped bell pepper
1/2 medium onion, chopped
1 large tomato, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 cup mayonnaise
Mix all ingredients and chill for two hours before serving.
This corn salad is absolutely divine--and just the right amount of steps for Ye Editor, who is quite sure she has a kitchen someplace in the house.
BOZ'S MEAT MARINADE
from Southern Hope Kitchens
Courtesy of Clyde and Pam Boswell
3 cans beer--not Light
( 2 cans for marinade and one to drink)
3 teaspoons salt
I/2 cup olive oil
1 teaspoon cayenne pepper
2 tablespoons wine vinegar
1 tablespoon prepared horseradish
1 teaspoon onion powder
3 tablespoons lemon juice
2 teaspoons garlic powder
Mix all ingredients together. Marinate meat overnight or at
least 3 to 4 hours before cooking. Marinade can also be used
for basting meat while grilling or roasting.
Jeannette W. Davis writes:
Here's something really simple from my Mama's kitchen.
Delicious with a sliced tomato and some of them good old
Christine's Okra Patties
Pick small okra and slice thin.
Cover with flour mixed with water.
Salt to taste.
Fry in skillet with small amount of shortening until the flour is
browned on all sides. Just as good as Fried Green Tomatoes!
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