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    You are in: Home / Cookbooks / Southern U.S.
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    10 recipes in

    Southern U.S.

    For ZWT 3.

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    4 Reviews |  By WiGal

    This is an easy favorite crockpot recipe of a busy cook from Algoma, Wisconsin that serves a lot of people. Perfect for tailgating especially if you need some heat! Good with your favorite crusty bread but absolutely perfect with beer bread! Wrap your crock pot up in some old towels and you are set to enjoy. Go Pack go!:) I recently made this for a camping trip to the North Shore and before heading north I precut the pepper, onion, celery, and dumped the cut veggies into a ziplock along with all the spices and then froze the zip lock mixture. I also subbed in a can of cooked wild rice and it tasted great! Make and then enjoy a long hike. Works well when reduced by half, also

    Recipe #286670

    Adapted from "Charleston Receipts" and attributed to Mrs. Henry Church, this is an authentic she crab soup recipe. Mrs. Church shares a 'secret'--if unable to obtain she crabs and thus have no roe, crumble the yolks of hard boiled eggs in the bottom of the soup plates. Please note there is a difference between the egg-bearing female crabs who carry their eggs outside their shells and which are generally illegal to be harvested, and the she crabs which contain roe within their shells and which are legal. These are available via mail order from several seafood houses in the Carolinas and Georgia. Please also note that the spicing of the soup is very mild but very traditional--if you prefer it to be more highly spiced, you can of course add more and additional spices.

    Recipe #141401

    Watching my grandpa make cornbread over the years I am now soo sad I never asked him for the recipe, that and his biscuits are now lost forever, I am trying to recreate them and this is the closest I've come to the cornbread. Though it is nowhere near what he made. It is a tweaking of several recipes and of what I remember, and do not add sugar!! I will cry if anyone does!!

    Recipe #122531

    This is the real thing. Passed down from generation, I might actually be the first one to write this down. We just pass it down orally.

    Recipe #120505

    I got this one from Southern Living Magazine and tweaked it some as it was kind of bland to begin with. Needless to say, once I got a hold of it, with my love of spice, it was no longer bland. If you want just mild spice though, just omit all spice but the salt, pepper and onions and green peppers and up the salt to taste as I lowered it to take into account the saltiness of the Cajun Seasoning.

    Recipe #167798

    I got the recipe for this this morning and have already made it. Oh my does my kitchen smell awesome. The batter tasted wonderful lol and I can't wait for the cake to cool to see how it tastes. One thing I did do differently though is I used 1 1/2 tsps. mint extract in the cake itself along with the Vanilla extract. If you do the glaze and the sauce, which I am doing, this isn't a quick fix but so far is seems worth the trouble. Also, I don't have any whiskey in the house, so I subbed white creme de cacao. I realize there is a major difference between the 2 liquors but I had to work with what I had. This may sound like a lot of steps, but it goes together very easily.

    Recipe #166910

    These baked onions make for a deliciously different first course or a great side to a roast.

    Recipe #71412

    This is very easy and wonderful to come home to after a long day at work. Even after cooking for 8 hours the vegetables are crisp and tasty. I use 1 tablespoon bayou blast (emeril) instead of red pepper sauce and turkey kielbasa for the sausage. I cook my rice in a rice-cooker. My teenagers say it is the best meal that I make. What an easy & tasty dinner this is!

    Recipe #208039

    This comes from Rachael Ray. Haven't tried it yet but will as soon as possible because it looks GREAT!

    Recipe #224249

    This is a really easy, great tasting casserole! I am guessing at the size can of tomatoes and chicken broth. It is just the regular size cans.

    Recipe #224360


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