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Introducing the most amazing collection of the best tried-and-true recipes in Southern Living history! Southern Living Homestyle Cooking brings you all the recipes and secrets you’ll ever need to make a Southern feast. Foods like Classic Fried Catfish, Fried Green Tomatoes, Creamed Corn, Hearty Black-Eyed Peas, Barbecue Slaw, Blue Cheese Grits, Stuffed Eggs, Okra and Tomatoes, Pecan Pie...all the classics are here! You’ll enjoy smile-making recipes from the heart of the South, tested for homestyle appeal and simple goodness. From Natchez to New Orleans, Selma to Savannah, we’ve discovered the South’s absolute tastiest, most terrific recipes -- all created and tested by the best home cooks, and now double-tested in the Southern Living Test Kitchens. Southern Living Homestyle Cooking includes: - Over 400 Southern Living kitchen-tested recipes, chosen from over 4,000 community cookbooks
- Taste of the South, our guide to the preparation and history of classic homestyle Southern recipes
- Menus for weeknight meals and Southern-style entertaining recipes
- Gorgeous full-color photos and step-by-step recipe instructions
- Hostess-saving helpful hints and tips to make homestyle cooking easy and fun!
515502 |
Southern Living Homestyle Cooking |
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$34.95
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Dimensions - 8-3/4" x 11-1/8"
400 Pages
Hardcover
Over 400 recipes
More than 100 photos |
Chocolate-Chocolate Chip Cookies (see photo in more views)
These double chocolate cookies will remind you of a gooey brownie. Two kinds of chocolate and toasted pecans make even the dough hard to resist.
1/2 cup butter
4 (1-ounce) squares unsweetened chocolate, chopped
3 cups (18 ounces) semisweet chocolate morsels, divided
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups chopped pecans, toasted
1. Combine butter, chopped chocolate, and 1 1/2 cups chocolate morsels in a large heavy saucepan. Cook over low heat, stirring constantly, until butter and chocolate melt; cool.
2. Combine flour, baking powder, and salt in a small bowl; set aside.
3. Beat eggs, sugar, and vanilla in a medium mixing bowl at medium speed with an electric mixer. Gradually add flour mixture to egg mixture, beating well. Add chocolate mixture; beat well. Stir in remaining 1 1/2 cups chocolate morsels and pecans.
4. Drop dough by 2 tablespoonfuls 1 inch apart onto parchment paper-or wax paper-lined baking sheets. Bake at 350° for 10 minutes. Cool slightly on baking sheets; remove to wire racks to cool completely. Yield: about 2 1/2 dozen. |
Deluxe Chicken Casserole (see photo in more views)
If this dish reminds you of similar casseroles you had growing up, then you'll enjoy it as much as we did. The chopped nuts are an added pleasure.
1 1/2 cups diced cooked chicken
1 1/2 cups cooked rice
1 cup chopped celery
1/2 cup chopped walnuts or pecans
1 (10 3/4-ounce) can cream of chicken soup, undiluted
2 teaspoons finely chopped onion
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 tablespoon lemon juice
3/4 cup mayonnaise
1/4 cup water
3 hard-cooked eggs, sliced
2 cups coarsely crumbled potato chips
1. Combine first 10 ingredients in a large bowl. Combine mayonnaise and water; stir with a wire whisk until smooth. Add mayonnaise mixture to chicken mixture. Gently fold in egg slices.
2. Spoon mixture into a greased 11 x 7 inch baking dish; top with potato chips. Bake uncovered at 400° for 15 minutes or until bubbly. Yield: 6 servings.
Janeyce Michel-Cupito
Kansas City, Missouri
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Creamy Cheese Grits
This simple staple is daily comfort food on breakfast tables across the South. Folks outside the South may wonder the best way to eat grits. Try this cheesy version nestled near scrambled eggs or roast beef hash on your plate.
3 (10 1/2-ounce) cans condensed chicken broth, undiluted
1/2 cup whipping cream
1 cup uncooked quick-cooking grits
2 cups (8 ounces) shredded sharp Cheddar cheese
1. Combine chicken broth and whipping cream in a large saucepan; bring to a boil. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 to 7 minutes. Stir in cheese. Cool 10 minutes. Yield: 5 3/4 cups.
Terry L. Ward
Helena, Alabama
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Banana Pound Cake
Banana bread lovers will crave this dense, rich pound cake of the same persuasion.
1 1/2 cups shortening
2 cups sugar
4 large eggs
2 cups mashed ripe banana
1/3 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1. Beat shortening at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
2. Combine banana, buttermilk, and vanilla. Combine flour, soda, and salt; add to shortening mixture alternately with banana mixture, beginning and ending with flour mixture. Mix at low speed after each addition just until blended. Stir in pecans. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove cake from pan, and cool completely on wire rack. Yield: 1 (10-inch) cake.
Evelyn Criswell, Bread from the Brook, The Church at Brook Hills
Birmingham, Alabama
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Sample Recipe 1
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Sample Recipe 2
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Sample Recipe 3
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Sample Recipe 4
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