Tennessee Recipes (Watertown: live, move, oil)

[alleycat]

Originally Posted by bbkaren

I loved reading this thread.

With a few years left to go before we join y'all, I've been reading up on southern cooking and really am enjoying this cookbook: "Shuck Beans, Stack Cakes, and Honest Fried Chicken" by Ronni Lundy. It's full of what sound to me, to be true southern recipes as well as commentary from old-time country and bluegrass musicians on their favorite dishes, and anecdotes that make me feel like I'm right there.

Most of the recipes are from the mothers and grandmothers of these musicians, as well as relatives of the writer. The book is a pleasure to read (I'm carrying it with me to actually read the recipes; they're so interesting, with little tidbits of lifestyle stories injected in the actual recipes as though she were showing me in person and telling the story that goes with each step!)

I have made the "honest fried chicken" and can't believe it's actually made with just a dusting of flour. It's a mystery to me where that crispy coating comes from, if not from some batter, shake-n-bake, or any other ingredient! But apparently that's how it's done. Who'da thunk?

And boy was it great--especially with hush puppies alongside and milk gravy on top of it all!

The Southern Living books and magazine are good for southern recipes. Sometimes you can find the books in library book sales for next to nothing.

I've seen a couple of novels that included recipes. I think Fanny Flagg (Fried Green Tomatoes) wrote one.

My mother makes pretty good fried chicken. She rolls the pieces in flour (with a little salt and pepper), but it's still not a heavy coating. The crispy part is the skin being fried.

[bbkaren]

AC, I could buy that...but I fried legs and boneless thighs--and the thighs were skinless and got the same wonderful crust! What gives?

[Robbied]

Alleycat posted this and it is sooooo good.
I had a direct message asking for the recipe and it is just so good that I know other newcomers on the board might want to try it too. Thanks Alleycat.
Here's a simple recipe for Hashbrown Casserole. Easy to make, even though it does take a while to bake (hey, that rhymes!).

1 2-lb. bag southern style frozen hashbrown potatoes
1 cups sharp cheddar cheese, grated
¾ teaspoon salt
1 can cream of celery soup
¼ teaspoon black pepper
1 ½ cups chopped onion
¼ stick margarine, melted.

Preheat oven to 375 degrees. Spray a casserole dish with cooking spray. Mix potatoes with remaining ingredients.

Spread ingredients in casserole dish and cover with foil. Bake 375 degrees for 1 hour and 10 minutes. Remove foil and bake for 15 minutes longer.

[fallfanatic]

I didn't even know this thread existed!!!! It never occured to me to search for recipes.....
Thanks Robbied for bumping this up where all of us newbies could find it!!
Ok, now somebody mentioned a recipe thread....can someone point me in the right direction.....PLEASE < little smily here for I'm begging>

[fallfanatic]

Okay, nevermind on directing me to the recipe thread...

I found a link in a different thread, which in turn led me to anoter link where I found the general forum.... and guess what?? I found the recipe section. Someday I'll figure this out...LOL!!!
So I am including a link to the general forum just in case there is anyone else out there who is lost like me.......

City-Data.com Forum: Relocation, Moving, Local City Discussions

[FLORIDA TO NIOTA 2010]

Originally Posted by Tinman313

RECIPE for making truly gross and disgusting Kitty Litter Cake for Halloween (http://www.fabulousfoods.com/recipes/dessert/cakes/kittylittercake.html - broken link)

I have never heard of anyone making a cake but I did see it with "grape nut cereal and small tootsie rolls. Put in a new litter box and pooper scouper.

[Robbied]

I am going to do this cake for the neighbors. Oh yes.. the kitty litter cake that is.

[fallfanatic]

Would anyone here care to share with me some of your recipes for potato salad. I know there are literally thousands of different kinds, and I would like to make some of the different recipes. I will try them all till I find the perfect one.
Oh, and if anyone has homemade rolls, or bread recipes they want to share, I would be thrilled.
BTW, I know I can look different kinds up, but I was wanting to try some of yalls favorites. THANKS!!!!!!!!

[Watertown Gal]

Originally Posted by fallfanatic

Would anyone here care to share with me some of your recipes for potato salad. I know there are literally thousands of different kinds, and I would like to make some of the different recipes. I will try them all till I find the perfect one.
Oh, and if anyone has homemade rolls, or bread recipes they want to share, I would be thrilled.
BTW, I know I can look different kinds up, but I was wanting to try some of yalls favorites. THANKS!!!!!!!!

Since I am the one that always has to bring potato salad to our family functions, I will give you my recipe. Keep in mind that I am a born and raised Southerner who has lived my whole life right here in Tennessee and I very rarely measure ingredients like most of us Southern cooks. We just add a pinch of this and a cup of that to taste and it always turns out delicious. I have had many compliments on this dish and it is a family favorite. I call it:

Everything but the kitchen sink Potato Salad
(measurements are approximate)

5-10 baking potatoes, cooked til tender and cubed (depending on how many will be eating)
2 stalks celery, chopped, including leaves (no large chunks)
5-6 green onions, chopped, including green tops
5 hard boiled eggs, chopped
1 tablespoon sweet salad cubes
1 tablespoon celery seed, or to taste
2 tablespoons dried dill weed, or to taste
1 cup (more or less) Kraft real mayonaisse
1/2 cup (more or less) yellow mustard
1 tsp salt, or to taste
1 tsp black pepper, or to taste

Combine all ingredients in large bowl and serve immediately. Refrigerate leftovers.


I also wanted to add a comment to the fried chicken lovers here....I usually rinse my chicken and let soak in a little salt water, then I dredge it in a combination of flour and instant potato flakes, seasoned with salt, pepper and garlic salt and fry it in hot oil or bacon grease in a well seasoned black iron skillet. Be sure that the oil is hot enough to seal in the juices, but not so hot that it will burn, and whatever you do, do NOT walk off and leave the chicken frying in the pan! Use extreme caution around all that hot grease because it will splatter..

[Pam& Bill]

Originally Posted by alleycat

Not to mention cole slaw, potato salad, baked beans, and the always popular . . . congealed salad.

I am afraid to ask, what is congealed salad? Is it a Tennessee specialty?

Hik, I made that hash brown casserole in NY,except we called it Easy Potato bake and my recipe calls for a container of sour cream.
Pam