Dixieland Cuisine: Mouthwatering Best of The South

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Dixieland Cuisine: Mouthwatering Best of The South

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Southern Cooking is perhaps the most rational candidate for a true “
American Cuisine” title of any of the cuisines that abound in this nation. A large percentage of it is taken directly from Native American recipes. Succotash, a mixture of lima beans & corn was well known up & down the Atlantic seaboard as was corn bread, smoked meats, smoked fish, shrimp, crabs, oysters (raw, stewed & fried) squashes, pumpkins & other vegetables such as dandelion greens, poke greens, swamp “cabbage” (hearts of palm), chicory, guavas & more. These combined with African ingredients such as okra (gumbo), sugar cane, rice from the Arabic nations & other items when introduced to traditional French, Spanish & English cuisines have formed a new cuisine called Southern or Dixie Cuisine.

 

 

 

 

 

 

 


If you enjoy a tasty meal, have a hankering for something truly memorable in the way of a meal…then by all means use some of the following recipes to make your meals in the way of us gentle folks down South. The following recipes are from 2 close friends of mine & my family. Theirr ecipes are, to me, the epitome of Southern cooking.

Miss Nerva’s Pecan-Whiskey-Molasses Pie
Categories: Pie, Dessert, Nut, Southern
Yield: 1 Servings
 
  1 1/2 c  Blackstrap molasses unsulphered
      2 tb Jack Daniel’s Whiskey
      4 ea Brown eggs beaten
      2 tb Whole wheat flour
    1/4 ts Salt
    3/4 ts Nutmeg ground
      1 tb Butter
      1 c  Pecans
      1 ea Pie crust
 
Beat all ingredients well, except pecans.
Stir in pecans, pour into crust & bake 40-45-mins. at 350-deg F.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1977
 

Miss Nerva’s Molasses Pecan Pie
Categories: Nut, Dessert, Pie, Southern
Yield: 2 Pies
 
1 1/2 c  Brown sugar
2 1/2 tb Flour
1/4 c  Butter, melted
5 ea Eggs beaten
1 1/3 c  Light corn syrup
1/4 c  Molasses
1 1/2 ts Vanilla
2 1/2 c  Pecan halves
2 ea 9″ pie crust shells unbaked
 
Pre-heat oven to 350 deg F.
Prepare pie shell.
Mix sugar, flour, butter & eggs in a bowl.
Spread half of pecan halves on bottom of each crust and cover with the filling.
Bake for 50 mins. or until the mixture is firm in the center.
Cool before serving.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1980
 
Miss Nerva’s Pecan & Bleu Cheese Dip

Categories: Appetizer, Cheese, Nut, Southern
Yield: 1 Batch
 
      8 oz Pkg cream cheese softened
    1/2 c  Sour cream*
    1/2 c  Pecans toasted & chopped
    1/2 c  Bleu cheese crumbled fine
      1 ts Worcestershire sauce
      1 tb Black pepper fresh ground
 
*NOTE:
You may substitute plain yogurt for the sour cream for less calories & fat.
 
Blend all ingredients except the pecans.
Once a smooth mixture is achieved add thepecans & mix well.
Cover & refrigerate for 2-3 hrs. prior to using.
 
ORIGIN:
Nerva Foster, Tallahassee-FL, circa 1977
 

Miss Nerva’s Oatmeal Cookies
Categories: Cooky, Dessert, Fruit
Yield: 4 Dozen
 
1 1/2 c  All-Purpose flour
3 c  Oatmeal
1 c  Butter softened
1 c  Brown sugar packed
2 ea Eggs
1/2 c  Granulated Sugar*
1 ts Vanilla
1 ts Cinnamon
1 ts Baking soda
1/2 ts Salt
1 c  Raisins
 
*NOTE:
You may use Splenda as a substitute

*Variation: You may add 3/4 c of walnuts, almonsd or pecans chopped.
 
Pre-heat  oevn to 350 deg-F.
Beat sugars & butter until soft & creamy.
Add vanilla & eggs & beat well.
Mix flour, cinnamon, baking soda, & salt.
Stir in raisins & oats also nuts if using them.
Drop 1 heaping tb spoon per cooky on to ungreased baking sheets.
Bake 10-14 mins. until golden brown.
Cool for 1-2 mins on sheet then remove to a wire rack.
 
ORIGIN: Nerva Foster, Talahassee-FL, circa 1973
 

Miss Nerva’s Easy Pie Crust
Categories: Dessert, Pie
Yield: 6 Servings
 
2 c  Flour
1 ts Salt
2/3 c  Oil or Crisco
5 tb Ice water
 
Mix or cut oil/Crisco into flour then mix in other ingredients.
Divide dough in half, roll out bottom crust then roll out top crust.
This recipe may be frozen at this pojt if you wish.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1979
 

Miss Nerva’s French Apple Pie
Categories: Pie, Fruit, Dessert
Yield: 1 Pie
 
      6 c  Granny Smith apples peeled cored & sliced
      1 ts Cinnamon ground
    1/2 ts Nutmeg ground
    1/4 ts Ginger ground
    3/4 c  Milk
      2 ea Eggs beaten
      1 c  Sugar
      2 tb Butter softened
    1/2 c  Bisquick baking mix
-Streusel-  

     3 tb Firm butter
      1 c  Bisquick baking mix
    1/2 c  Chopped pecans
    1/3 c  Brown sugar packed firm
 
Heat oven to 325 deg-F.
Butter a 10″ pie plate.
Mix apples, cinnamon & nutmeg.
Turn into pie plate.
Beat milk, margarine, eggs, sugar & 1/2 cup bisquick on high speed about 15 secs.
Pour into plate.
Prepare streusel & sprinkle it over top of the pie.

Struesel:

Cut butter into remaining ingredients until crumbly.
Bake 55-60 mins.
Allow to cool 5-10 mins.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1982
 

Miss Nerva’s Spicy Roast
Categories: Meat, Maindish, Pork, Beef
Yield: 6 Servings
 
      3 lb Pork or beef tenderloin roast boneless & lean
      1 tb Honey
      1 ea Garlic clove minced
      2 tb Tabasco sauce
      8 tb Worcestershire sauce
             Salt & pepper to taste
 
Mix salt & pepper, honey, Worcestershire sauce, tabasco sauce, & garlic.
Puncture roast at many places on all sides then rub this mixture all over roasts.
Roast meat covered with aluminum foil in pre-heated 325 deg-F oven for 1 1/2 hrs.
Remove foil & cook for 1/2 hr.more.
Take juice from roast & put it into a small sauce pan to make a gravy.
Add 1 tb of cornstarch to 2 oz. of cold water, stir to dissolve cornstarch then add to juices.
Bring heat to almost a boil, remove from heat & stir until it is thickened.
Serve & ladle gravy over.

ORIGIN: Nerva Foster, Tallahassee-FL, circa 1982
 

Miss Nerva’s Simple Biscuits
Categories: Bread, Southern
Yield: 2 Dozen
 
      4 c  Self-rising flour
    1/2 c  Crisco shortening
      1 c  Half & Half
      1 c  Buttermilk
 
Cut flour into the Crisco until it’s crumbly.
Add Half & Half & buttermilk slowly while mixing until the dough is slightly moist.
Roll out & pat to a 1/2″ thick sheet.
Use rim of a water glass to cut rounds.
Place them on a greased cookie sheet & bak
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1961
 


Miss Nerva’s Baked Catfish
Categories: Seafood, Maindish, Southern
Yield: 4 Servings
 
      8 ea Catfish filets
  2 1/2 c  Cornmeal
      1 tb Salt
      1 tb Pepper
      1 tb Lemon-salt
      1 tb Lemon zest
    1/2 c  Butter melted
 
Mix cornmeal with the pepper & salts.
Dredge the fish filets through mix until all sides are well coated.
Place filets skin-side down on a greased cookie sheet & bake in a pre-heated 400 deg-F oven for 30 mins.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1977
 

Miss Nerva’s Baked Summer Squash
Categories: Vegetable, Sidedish, Cheese
Yield: 6 Servings
 
      8 ea Yellow squash sliced
      1 ea Onion chopped
      1 c  Sour cream
      1 c  Cheddar cheese grated
    1/2 c  Parmesan cheese grated
      3 tb Butter melted
    1/4 c  Real bacon bits
    1/4 ts Nutmeg
           Salt & pepper to taste
 
Boil squash & onion until tender then drain.
Place squash in a baking dish & pour melted butter over squash.
Combine sour cream, cheddar cheese, 1/4 cup of parmesan cheese, bacon bits, nutmeg & salt & pepper and mix well.
Place in baking dish with squash
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1979
 


Miss Nerva’s Pumpkin-Squash Pie
 Categories: Pie, Vegetable, Dessert
      Yield: 1 Pie
 
        1 ea 9″ pie crust
        1 c  Pumpkin cooked
        1 c  Butternut squash cooked
        3 ea Eggs separated
        1 c  Sugar
        1 c  Sour cream
        1 ts Cinnamon
      1/4 ts Ground cloves
      1/4 ts Salt
      1/2 ts Ground ginger
      1/4 ts Ground nutmeg
               Whipping cream whipped
 
Pre-heat oven to 450 deg-F.
In small bowl, with mixer at high speed, beat egg whites just until soft peaks form.
In large bowl, with same beaters & with mixer at low speed, beat pumpkin with egg yolks & remaining ingredients, except cream, until well blen
Place pie plate on oven rack then pour pumpkin mixture into pie crust. Bake 10 mins.
Reduceoven heat to 350 deg-F and bake pie  hr.1 5 mins. more or until filling is set.
Refrigerate.
Serve with generous dollops of the whipped cream.
 
ORIGIN:
Nerva Foster, Tallahassee-FL, circa 1981
 


Miss Nerva’s Squash Casserole
Categories: Vegetable, Sidedish
Yield: 1 Casserole
 
    3/4 c  Yellow squash cooked
      1 ea Can cream-style corn
      1 ea Stick butter
      1 ea Lg onion chopped
      1 ea Pkg cornbread mix mixed per directions
 
Saute onion until transluscent.
Mix all ingredients together & pour into a greased 13″x9″ pan.
Bake at 350 deg-F, 20-30 mins.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1981
 


Miss Nerva’s Dumplings
Categories: Bread
Yield: 1 Batch
 
      1 c  All-purpose flour
      3 ea Eggs
      1 ts Baking powder
      1 ts Salt
      2 tb Corn oil
 
Mix flour, salt, baking powder& oil together.
Add the eggs one at a time and beat until dough is sticky.
Drop 1/2 ts of dough into boiling water & cook for 3-4 mins. then add to soups or stews or you can freeze them at this point for later use.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1982

 
Miss Nerva’s Nut & Bleu Cheese Dip
Categories: Appetizer, Cheese, Nut, Southern
Yield: 1 Batch
 
      8 oz Pkg cream cheese softened
    1/2 c  Sour cream*
    1/2 c  Pecans toasted & chopped
    1/2 c  Bleu cheese crumbled fine
      1 ts Worcestershire sauce
      1 tb Black pepper fresh ground
 
*NOTE:
You may substitute plain yogurt for the sour cream for less calories & fat.
 
Blend all ingredients except the pecans.
Once a smooth mixture is achieved add thepecans & mix well.
Cover & refrigerate for 2-3 hrs. prior to using.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1977

 
Miss Nerva’s Fried Tomatoes
Categories: Vegetable, Sidedish, Southern
Yield: 4 Servings
 
      4 ea Lg green tomatoes
      2 c  Plain white corn meal
  1 1/2 tb Salt
      1 ts Black pepper
    1/2 c  Cooking oil
 
Wash tomatoes then pat them dry.
Slice tomatoes into 1/4″ thick slices.
Mix salt & pepper together then sprinkle this mixture over tomatoe slices.
Dip each slice in cornmeal & lay aside on waxed paper.
Heat oil.
Fry tomato  slices until golden brown, remove from pan & drain.
Serve hot.
 
ORIGIN: Nerva Foster, Tallahasse-FL, circa 1979

 
Miss Nerva’s Crab Omelet
Categories: Seafood, Maindish, Egg, Southern
Yield: 4 Servings
 
      8 ea Eggs beaten
    1/3 c  Onion chopped
      1 c  Crab meat fresh or canned
    1/4 c  Extra-sharp cheddar cheese grated
    1/4 c  Pecans chopped crumbled
    1/3 c  Half & Half
           Salt & pepper to taste
 
Pour beaten eggs into a large greased, pre-heated,med-hot skillet.
Sprinkle in the crab meat, bacon, onion & pecans.
Stir in these ingredients, fold omelet over sprinkle the cheese over this & finish cooking.
Cut into 4 equal portions & serve hot with grits, biscuits or cornbread, & lots of hot coffee.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1963

 
Miss Nerva’s Stuffed Ham Steak
Categories: Pork, Maindish, Southern
Yield: 2 Servings
 
      1 ea Ham steak 1/2″ thick
    1/4 c  Apple peeled cored diced 1/4″
      2 tb Onion minced
    1/4 c  Cornbread crumbs dry
      2 tb Butter
      1 tb Honey
 
Mix together the honey & bread crumbs.
Cook onions in 1/2 of the butter until they are clear.
Remove from heat.
Pan fry ham steak after first cutting a slit along 1 side almost all the way through.
Once ham staek is browned, remove from heat.
Mix remaining butter, onions, & the honey mixture together, stuff into pocket in ham steak, & serve.
 
ORIGIN: Nerva Foster, tallahassee-FL, circa 1963
 

Miss Nerva’s Pot Roast
Categories: Meat, Maindish, Vegetable, Southern
Yield: 6 Servings
 
      1 ea 2.5 to 3.5 lb beef roast boneless
      2 ea Onions med. quartered
      3 ea Potatoes cubed 1″
      3 ea Carrots sliced 1/2″
      1 c  Corn niblets canned or fresh
      1 tb Soy sauce
      1 ts Blackstrap molasses
            Salt & pepper to taste
    1/2 c  Canned tomatoes diced
      4 tb Water
 
Place meat in a large covered roasting pan.
Arrange vegetables over & around roast.
Pour water over it as well.
Bake in a pre-heated 350 deg-F over.
Cook for 2 hrs. 15 mins.
Remove from oven, pour off liquid & reserve then slice the meat.
Put liquid into a small sauce pan, bring to just below boiling add 1 ts of cornstarch to 1/4 cup of cold water.
Stir & add to liquid.
Stir well & cook for 1-2 mins or until thickened.
Serve over the meat & vegetables.
 
ORIGIN:
Nerva Foster, Tallahassee-FL, circa 1980

 
Miss Nerva’s Chicken Liver Pate
Categories: Maindish, Poultry, Meat, Southern
Yield: 4 Servings
 
      1 lb Chicken livers
      2 tb Sherry
      6 ea Eggs slightly beaten
      1 c  Hot coffee cream
    1/2 ts Dried tarragon
           Salt & Pepper to taste
 
Grind cooked livers & sieve to remove veins.
Add cream, sherry, eggs, tarragon, salt & pepper to taste.
Pour into buttered ring mold & set mold in a pan half filled with hot water.
Bake until set in a 325 deg- F. oven about 20 mins.
Unmold & fill center with sour cream & chopped scallions.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1963
 


Miss Nerva’s Chicken W/ Pecans
 Categories: Maindish, Poultry, Nut, Southern
      Yield: 4 Servings
 
      1 ea 3-lb. chicken cut up
      4 tb Butter
      2 tb Oil
      1 c  Chicken stock fresh or canned
    1/2 c  White port
            Salt & pepper to taste
    1/3 c  Heavy cream
      1 c  Choppen pecans
      2 tb Chopped fresh parsley
 
Dry chicken so it will brown nicely.
Heat 2 tb butter & oil together in a large heavy frying pan or casserole until sizzling hot.
Brown chicken, skin side first, then turn & brown other side.
Add chicken stock & port, season with
Remove chicken to a platter.
Skim fat off liquid left in pan & boil until reduced by 1/2.
Stir in cream.
Saute chopped pecanss in the remaining 2 tb of butter in a small pan.
Add to sauce.
Taste for seasoning, add parsley, & spo
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1963
 

Miss Nerva’s Old-Time Southern Fried Chicken
Categories: Poultry, Southern, Maindish
Yield: 4 Servings
 
    1/2 c  Milk
      1 ea 3lb. chicken cut to 8pcs
      1 c  All-purpose flour
      2 ts Salt
      1 ts Black pepper
      3 c  Crisco
 
Place milk in a large bowl.
Add chicken, coating completely.
In another large bowl, combine the flour, salt & pepper.
Mix well.
Remove chicken from milk & dredge in flour mixture to coat completely.
Heat Crisco in a large deep skillet over medium heat until hot but not smoking.
Carefully place chicken in tskillet & cook, turning occasionally, for 20-22 mins. until coating is brown & chicken is no longer pink inside.
Drain & serve.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1963
 

Nerva’s Hush Puppies
Categories: Southern, Bread, Sidedish
Yield: 1 Batch
 
      2 c  Corn meal
           2 TB Flour
           1 TB Sugar
      1 ts Salt
           3 Tb Onion minced
           1 tB Bell pepper minced
      1 ea Garlic clove minced
      1 tb Red pepper flakes
      1 pt Boiling water + 1 Tb.
 
Mix & corn meal, flour & sugar.
Add other indgredients & mix completley.
Heat oil until hot enough to deep fry.
Pour boiling water into dough mixture & mix well.
Take 1 heaping teaspoon of dough roll into a ball & drop into hot oil.
Fry until golden brown.
 
ORIGIN: Nerva Foster, Tallahassee-FL, circa 1974
 

Bubba’s Beer-Batter Shrimp  

Categories: Seafood
Yield: 4 Servings
 
      1 lb Unpeeled large fresh shrimp
    1/4 c  All-purpose flour
    1/4 c  Cornstarch
    1/8 ts Salt
    1/4 c  Beer
      2 tb Butter or margarine, melted
      1    Egg yolk
           Vegetable oil
 
Peel shrimp, leaving tails intact, devein, if desired.
Combine flour, cornstarch & salt.
Add beer, butter, add egg yolk then stir until smooth.
Pour oil to depth of 2″ into a Dutch oven.
Heat to 375 deg-F.
Dip shrimp into batther then fry 6-8 at a time until golden.
Drain on paper towels.
 
ORIGIN: Newton “Bubba”MacDonald , 8-Mile-AL, circa 1992
 
Sources:

Mrs. Minerva “Nerva” Foster
Dr. Newton “Bubba” MacDonald

The Oxford encyclopedia of food and drink in America
Andrew F. Smith, editor in chief
Oxford ; New York : Oxford University Press, c2004

The Oxford companion to food
Alan Davidson ; illustrations by Soun Vannithone
Oxford : Oxford University Press, 1999
ISBN: 0192115790

http://www.gifttree.com/gifts/food/cuisinehistory.php
http://www.foodtimeline.org
http://forums.delphiforums.com/globalcuisine/start

Copyright © 2008-2011 Donald R Houston, PhD. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed without the author’s consent.

About the Author ()

Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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