Everand Logo

Welcome to Everand!

  • Discover millions of ebooks, audiobooks, and so much more with a free trial

    Only $11.99/month after trial. Cancel anytime.

    Down Home Southern Cooking 2
    Down Home Southern Cooking 2
    Down Home Southern Cooking 2
    Ebook191 pages2 hours

    Down Home Southern Cooking 2

    By Dawn Michelle Everhart

    ()

    Read preview

    About this ebook

    As with part one, the recipes in this second book has come down through both of our families, some reaching back several generations. Some of the recipes are healthy type dishes, this is purely accidental, and the motivations for most of them were taste, cost, or available ingredients.
    Many of these heirloom recipes have now been converted to Real Measurement: teaspoons, tablespoons, and cups instead of pinches, dashes, and handfuls. A portion of these recipes were first cooked over fire pits, fire places and on wood stoves, these now have burner and oven temperature settings for you convenience as well.
    The chapters in this book are a continuation of the chapters in the first volume, not the same chapters with different recipes in them. This makes it a true second volume, as if it were one book split into two halves.
    As I told you in part one, none of these recipes are etched in stone; I want all of you aspiring Southern cooks to feel free to change or modify them to suit your own individual tastes or needs. That's what Southern cooking is all about, putting a meal on the table that you and your family will love to eat. These recipes are great jumping off points, once you gain experience using them, you should be able to start creating your own.

    LanguageEnglish
    PublisherDawn Michelle Everhart
    Release dateNov 7, 2012
    ISBN9781301206148
    Down Home Southern Cooking 2
    Author

    Dawn Michelle Everhart

    These books are a cooperative effort between me and my husband, Timothy Craig Everhart, fantasy writer and author of "Tianna Logan and the Salem Academy for Witchcraft." While writing these cookbooks was indeed my idea and I choose which recipes to include in them, the actual physical writing was his job, he IS the writer of the family. Dawn Everhart lives in Lexington, NC with her husband Tim and their three somewhat wild and crazy kids; Angela, Chelae, and Anthony.

    Read more from Dawn Michelle Everhart

    Related to Down Home Southern Cooking 2

    Related ebooks

    Regional & Ethnic Food For You

    View More
    View More

    Related podcast episodes

    Related articles

    • Article

      Bowled Over

      Apr 4, 2023

      Bowled Over
      1 min read

    • Article

      Cast Iron Care

      May 30, 2023

      Cast Iron Care
      1 min read

    • Article

      Playing With Fire

      Nov 13, 2021

      Playing With Fire
      9 min read

    • Article

      Recipes & Resources

      Jun 1, 2021

      Recipes & Resources
      1 min read

    • Article

      Cook’s Country

      Jul 5, 2022

      Editor in Chief Toni Tipton-Martin Editorial Director Bryan Roof Executive Editor Scott Kathan Executive Editor, Creative Content Morgan Bolling Deputy Food Editor Nicole Konstantinakos Deputy Editor Megan Ginsberg Senior Editors Matthew Fairman, Jes

      1 min read

    • Article

      Index & Resources

      Nov 30, 2021

      Index & Resources
      2 min read

    • Article

      Partytime

      Nov 13, 2021

      Partytime
      8 min read

    • Article

      Sweet Pickle Relish

      May 5, 2020

      Sweet Pickle Relish
      2 min read

    • Article

      Recipe Index

      Feb 22, 2022

      Recipe Index
      1 min read

    • Article

      Campfire Cooking

      Mar 19, 2024

      Campfire Cooking
      4 min read

    • Article

      Sideboard

      Mar 21, 2023

      Sideboard
      4 min read

    • Article

      Simple Sustenance

      Jul 13, 2021

      Simple Sustenance
      1 min read

    • Article

      Everyday Lentil Dal

      Dec 20, 2019

      Everyday Lentil Dal
      4 min read

    • Article

      Crispy-Skinned Salmon

      Oct 31, 2023

      Crispy-Skinned Salmon
      2 min read

    • Article

      KY: The Renowned Hot Brown

      Dec 7, 2021

      KY: The Renowned Hot Brown
      1 min read

    • Article

      Comforting Casseroles

      Jun 23, 2020

      Comforting Casseroles
      9 min read

    • Article

      Peach and Cucumber Salad

      May 3, 2022

      Peach and Cucumber Salad
      1 min read

    • Article

      Chicken Braised with Figs

      May 3, 2022

      Chicken Braised with Figs
      3 min read

    • Article

      Cod and Green Rice

      Sep 5, 2023

      Cod and Green Rice
      3 min read

    • Article

      Sweet, Sunny Winter Citrus

      Nov 24, 2020

      Sweet, Sunny Winter Citrus
      6 min read

    • Article

      Homestyle Sides

      Feb 22, 2022

      Homestyle Sides
      9 min read

    • Article

      No-Fuss Party Appetizers

      Oct 8, 2019

      MAKE-AHEAD SERVES 8 TO 10 TOTAL TIME: 40 MINUTES, PLUS 2½ HOURS COOLING/RESTING 6 ounces goat cheese6 ounces cream cheese1 small garlic clove, minced½ teaspoon pepper 1 teaspoon fennel seeds, toasted1 teaspoon coriander seeds, toasted1½ tablespoons r

      5 min read

    • Article

      Spice Spice Baby

      Mar 18, 2023

      Spice Spice Baby
      6 min read

    • Article

      Classic Pot Roast

      Sep 8, 2020

      Classic Pot Roast
      3 min read

    • Article

      Granny’s Pink Rice

      Jan 24, 2023

      Granny’s Pink Rice
      2 min read

    • Article

      Chinese-ish

      Sep 17, 2022

      Chinese-ish
      10 min read

    Related categories

    Reviews for Down Home Southern Cooking 2

    0 ratings

    0 ratings0 reviews

    What did you think?

    Tap to rate

    Review must be at least 10 words

      Book preview

      Down Home Southern Cooking 2 - Dawn Michelle Everhart

      Down Home Southern Cooking 2

      Published by Dawn Michelle Everhart at Smashwords

      ISBN: 9781301206148

      Copyright 2012 Dawn Michelle Everhart

      Cover art by: Jennifer Tipton Cappoen

      Publisher: Smashwords, Inc.

      Smashwords Edition, License Notes

      May not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      Table of Contents

      Introduction

      Chapter One: Southern Beverages

      Sweet Tea

      Homemade Lemonade

      Sun Tea

      Apple Cider

      Mint Tea Punch

      Southern Wedding Punch

      Cheerwine Punch

      Brown Sugar and Cinnamon Tea

      Peachy Ice Tea

      Orangeade

      Fruit Shakes

      Floats

      Mint Juliup

      Chapter Two: Salsas and Dips

      Mozzarella and Grape Salsa

      Spicy Avocado Salsa

      Black Bean Salsa

      Cucumber Salsa

      Pineapple and Orange Salsa

      Tropical Fruit Salsa

      Garden Fresh Salsa

      Hominy Salsa

      BLT Dip

      Four Cheese Bean Dip

      Smoked Salmon Dip

      Blue Cheese Dip

      Dill Dip

      Chapter Three: Grits

      Fried Grits

      Baked Cheesy Grits

      Ham and Grits Casserole

      Grits and Flour Breading

      Beef Pie with Grits Crust

      Chapter Four: Southern Style Burgers and Dogs

      Dough Burgers

      Meatloaf Burgers

      Crispy Burgers

      Kidney Bean Burgers

      Collard Green Bacon Burgers

      Jalapeno Burgers

      Black Bean Burgers

      Pork Chop Burgers

      Cajun Burgers

      Seafood Burgers

      Grilled Pepper and Onion Dogs

      Barbecue Bacon Dogs

      Salsa Dogs

      Fat Dogs

      Cheesy Mac Dogs

      Hot Dog Quesadillas

      Beanie Weenie Bake

      Chili Dog Deluxe

      Loaded Potato Dogs

      Hot Dog Helper

      Chapter Five: Catch of the Day

      Crappie

      Catfish

      Batter Fried Frog Legs

      Fried Carp Fillets

      Snappy Turtle Soup

      Honey Fried Trout

      Pan Fried Perch Fillets

      Garlic Crumb Baked White Fish

      Oven Bream

      Tartar Sauce

      Breadings for Frying Fish

      Chapter Six: Wild Game

      Roast Venison Ham

      Roasted Wild Turkey

      Roasted Wild Goose

      Apple Stewed Rabbit

      Fried Squirrel and Gravy

      Roasted Whole Duck

      Wild Boar Stew

      Pineapple Glazed Pheasant

      Dove Breasts over Wild Rice Casserole

      Hearty Bear Stew

      Chapter Seven: Cajun Dishes

      Cajun Seasoning

      Dirty Rice

      Pork Jambalaya

      Catfish Gumbo

      Nutty Pork Stir Fry

      Crawfish Stew

      Shrimp n’ Grits

      Cajun Stuffed Bell Peppers

      Garlic Stuffed Pork Tenderloin

      Cajun Shrimp stuffed Catfish

      Chapter Eight: Kettle Creations

      Ham Bone Beans n’ Cheddar

      Kettle Stewed Chicken

      Four Bean Chili

      Pork Tenderloin and Corn Dumplings

      Pork Roast with Apple Gravy

      Hog n’ Hominy

      Classic Beef Stew

      Kettle Chuck Roast

      Kettle Dogs

      Chicken n’ Dumplings

      Chapter Nine: Southern Fried

      Fried Green Tomatoes

      Fried Cabbage

      Blooming Onion

      Fried Dogs

      Chicken Fried Steak

      Funnel Cake

      Fried Sweet Rolls

      Skillet Fried Green Beans

      Country Fried Tators

      Fried Dill Pickles

      Deep Fried Strawberries

      Batter Fried Apple Rings

      Zucchini Fries

      Batter Dipped French Fries

      Batter Dipped Fried Onion Rings

      Chapter Ten: South of the Border

      Guacamole

      Mexican Rice

      Refried Beans

      Mexican Corn Chowder

      Corn and Black Bean Quesadillas

      Homemade Flour Tortillas

      Mexican Lasagna

      Enchiladas

      Chicken Fajitas

      Beefy Bean Burritos

      Rich Orange Flan

      Mexican Spice Cookies

      Chapter Eleven: Cooking with Soft Drinks

      Coca-Cola Pork Chops

      Cheerwine Barbecue Sauce

      Cola Nut Cookies

      Orange Crush Glaze

      Do the Dew Chicken

      Dr. Pepper Steak

      Cherry Soda Dessert Syrup

      Ice Cream Soda

      Cheerwine Molasses Pancake Syrup

      N. C. Pepsi-Cola Ribs

      Coca-Cola Baked Beans

      Cherry Coca-Cola Cake

      Cheerwine Jell-O

      Chapter Twelve: Cooking with Coffee

      Cappuccino Smoothie

      Java Meat Rub

      Coffee Grilling Sauce

      Coffee Grilled Onions

      Eggnog Coffee

      Mocha Bread Pudding w/Caramel & Vanilla Sauces

      Coffee Muffins

      Coffee Brownies

      Coffee Pecan Pie

      Old Time Coffee Pudding

      Chapter Thirteen: Cooking with Beer

      Beer Batter Onion Rings w/Dipping sauce

      Swiss Beer Bread

      Slow and Easy Ribs

      Chocolate Guinness Cake

      Beer Puppies

      Butter Beer Shrimp

      Beer Dogs

      Beer Dip

      Chicken and Potato Dumplings

      Guinness Brownies

      Chapter Fourteen: Baking with Candy Bars

      Snickers Bar Cake

      Candy Bar Puffs

      Milky Way Brownies

      5th Avenue Cake

      Mounds Coconut Cookies

      Reese’s Chocolate Chip Cookies

      Deep Fried Twix Bars

      Rolo Turnovers

      Mallow Rice Krispie Squares

      Banana Cake w/Milky way Icing

      Chapter Fifteen: Drop Biscuits

      Baking Powder

      Cheddar/Garlic

      Cheesy Sausage

      Whole Wheat Biscuits

      Triple Cheese Biscuits

      Apple Cinnamon and Raisin Biscuits

      Glazed Fruit-filled Biscuits

      Glazed Cinnamon Raisin Biscuits

      Pecan Biscuits

      Blueberry Biscuits

      Chocolate Chip Biscuits

      Cherry Nut Biscuits

      Chapter Sixteen: Puddings

      Rice Pudding

      Double Chocolate Pudding

      Creamy Vanilla Pudding

      Butterscotch Pudding

      Bread Pudding w/Sweet Sauce

      Persimmon Pudding w/Vanilla Sauce

      Peach pudding

      Banana Strawberry pudding

      Tangy Lemon Pudding

      Orange Tapioca Pudding

      Chapter Seventeen: Fried Pies

      The Crust

      Dried Fruit Filling

      Fresh Blueberry filling

      Chocolate Filling

      Lemon Filling

      Sugar Cream Filling

      Fresh Cherry Filling

      Sweet Pecan Filling

      Fresh Peach Filling

      Pineapple Filling

      Coconut Filling

      Chapter Eighteen: Cobblers

      Fresh Peach Pecan Cobbler

      Blackberry Cobbler

      Crusty Blueberry Cobbler

      Cherry Cobbler w/Crumb Topping

      Peach Apricot Cobbler

      Crispy Plum Cobbler

      Yummy Pear Cobbler

      Apple Blackberry Cobbler

      Luscious Strawberry Cobbler

      Nutty Raspberry Cobbler

      Gooseberry Cobbler

      Chapter Nineteen: No Bake Cookies

      Chocolate Oat Bars

      Chocolate Peanut Butter Squares

      Chocolate Oatmeal Cookies

      Chocolate Peanut Butter Creams

      Oatmeal Cookie Balls

      Pumpkin Oatmeal Cookies

      Coconut Cookies

      Caramel Cookies

      Peanut Butter Drop Cookies

      Rocky Road Rum Cookies

      Butterscotch Cornflake cookies

      Table of Contents

      Introduction

      As with part one, the recipes in this second book has come down through both of our families, some reaching back several generations. Some of the recipes are healthy type dishes, this is purely accidental, and the motivations for most of them were taste, cost, or available ingredients.

      Many of these heirloom recipes have now been converted to Real Measurement: teaspoons, tablespoons, and cups instead of pinches, dashes, and handfuls. A portion of these recipes were first cooked over fire pits, fire places and on wood stoves, these now have burner and oven temperature settings for you convenience as well.

      The chapters in this book are a continuation of the chapters in the first volume, not the same chapters with different recipes in them. This makes it a true second volume, as if it were one book split into two halves.

      As I told you in part one, none of these recipes are etched in stone; I want all of you aspiring Southern cooks to feel free to change or modify them to suit your own individual tastes or needs. That's what Southern cooking is all about, putting a meal on the table that you and your family will love to eat. These recipes are great jumping off points, once you gain experience using them, you should be able to start creating your own.

      Table of Contents

      Chapter One: Southern Beverages

      If you had to pick one drink that you could say that this is THE southern drink, it would have to be Sweet Tea. Sun Tea and Lemonade are also traditional southern drinks but Sweet Tea is by far the most common. You’ll find it served at lunch, dinner, snack time, or any other time a thirst needs quenching. Below is a simple recipe to brew up a gallon, the preferred amount to make, of one of the most satisfying cold drinks ever invented.

      Sweet Tea

      1 quart cold water

      5 regular size tea bags

      1 1/4 cups white sugar

      ripe lemons

      Plenty of Ice

      My family prefers to use Lepton tea bags; you may want to experiment with the different brands because many Southerners swear by other brands. Put the tea bags, minus the wrappers, into cold water; don’t start with hot water because it will boil before the tea is brewed properly. Turn the heat to medium and keep a close watch because you’ll want to pull it off of the heat just before it boils for the best flavor. Let the tea bags steep in the hot water until it is finger hot, this is the point when you can safely stick your finger in without yanking it right back out. Pour the brewed tea into a gallon pitcher, preferably glass, squeezing the bags to get most of the water out. Stir the sugar into the warm tea until it is dissolved. Fill a large glass with ice and then fill within a half inch of the top with the tea and serve with a generous slice of lemon.

      Homemade Lemonade

      10 to 12 ripe lemons

      1 1/2 cups white sugar

      1 gallon of cold water (well or spring – no chlorine)

      1 gallon glass pitcher

      Ice

      Roll all except two of the lemons either on the counter or between your hands until they are soft and pliable, this will break up the pulp so that you can get more of the juice out. Cut the softened lemons in half and if you have a juicer use it to extract the juice and pulp, if not, just do the best you can with your hands. Use a strainer to get the loose seeds out then pour the juice into the pitcher. Heat 1 cup of the water until lightly steaming then dissolve the sugar in it and pour into the juice, mixing well. Slice the remaining two lemons, pick out and discard the seeds and put the lemon slices into the pitcher. Fill the pitcher half full and mix well, continue to stir as you finish filling the pitcher. Fill glasses with ice then fill with the lemonade, enjoy with or without meals.

      Note: For Pink Lemonade just add 3 tsp. grenadine syrup to the hot water after melting the sugar in it and before adding the juice.

      Sun Tea

      Sun Tea has a clean, refreshing taste and about as easy as a recipe can possibly get, it practically fixes itself. Just as the name implies, you harness the power of the sun to brew the tea with. It takes a little longer than regular Sweet Tea but many people think it’s worth it.

      6 regular tea bags (I prefer Lipton)

      1 gallon glass jar with a lid

      1 cup white sugar

      1 gallon of cold water

      1 lemon (optional)

      Fill the glass jar with water then add the tea bags and close the lid tightly. Place outside in direct sunlight. It will brew slowly, in at least 3 to 4 hour to all day, the longer you leave it the stronger

      Enjoying the preview?
      Page 1 of 1