Best Coleslaw

What is a picnic, barbecue, cookout, or any other summer occasion without good, creamy coleslaw? Earlier, I posted a nice sweet-and-sour coleslaw recipe that is marinated and very good (see recipe list at left), but sometimes you just have to have the real, mayo-laden original. Here's the recipe for my favorite coleslaw ever. I won't say it is healthy (though you certainly can substitute Splenda for the sugar and low-fat mayo for the real stuff), but it is certainly good!

Coleslaw
For dressing:
1/2 c. mayo (Bama or Duke's are good choices)
1/2 t. celery seed
2-3 drops hot sauce (my favorite is Texas Pete)
3 T. onion dry chopped onion
1/2 c. buttermilk, or less for thicker dressing
1/2 t/ salt
1/4 t. black pepper
1/4 c. "sweet" milk
1/4 c. sugar
1 t. dill pickle juice

For slaw:
6 c. shredded or chopped cabbage
1 c. shredded carrots

Mix dressing ingredients and let stand for 15 minutes or so to rehydrate the onion. (The amount of milk and buttermilk can be adjusted to suit your preference. I personally don't like soupy slaw.) Mix dressing with veggies.

Bread and Butter Pickles...yum!

Hey y'all. Now that I'm out from under a MOUNTAIN of work, I can get back to the important stuff...the food! So, to kick off my renewed blogging, here is a recipe for homemade bread 'n' butters that was sent to me by a friend from Macon who got the recipe from a relative in Virginia (and I think it is posted on e-cookbooks, too). With all the cukes will be having this summer, I'll be making a batch soon. In the South we'll pickle anything, so if you have a super pickle recipe to share, send it along... thesoutherndish@gmail.com!

Bread and Butter Pickles

4 quarts pickling cucumbers, sliced
1 1/2 c. sliced Vidalia onion
2 large gloves garlic
1/3 c. pickling salt
2 quarts crushed ice
4 1/2 c. sugar
1 1/2 t. turmeric
1 1/2 t. celery seed
2 T. mustard seed
3 c. white vinegar

In a large bowl, combine cukes, onion, garlic, and salt. Cover with ice. Cover bowl with a towel and let stand for 3 hours. Make the pickling brine by mixing sugar, spices, and vinegar in a large pot. Bring to a boil. Drain water and ice from cucumber slices. The original recipe says to remove the garlic cloves, but I say leave 'em in. Add cukes to the brine; simmer five minutes. Pack in sterile canning jars leaving 1/2 inch of space from top. Seal. Process in a boiling water bath for 10 minutes. Allow to sit at least two weeks before opening.

Two Bean Salad Bonanza

I've never been a fan of the traditional three bean or wax bean salads that are so popular in the South. I can't really tell you why, but they just aren't my favorite. One day, eating at a chain deli, I tried their bean salad that had a Tex-Mex kick. Wow! The cilantro and lime juice added just the right zip. I don't have their actual recipe, but here's what I came up with, and it is pretty close to the original. Play around with it, and see what you think...then jot us a line - thesoutherndish@gmail.com!

Two Bean Salad
2 c. frozen soy beans (also called edamame; get the shelled ones if they are available)
1 15 oz. can of red kidney beans, rinsed and drained
1 15 oz. can of shoe peg or other white corn, rinsed and drained
1/2 c. thinly sliced red onion
1/2 of a medium red bell pepper, finely chopped
1/2 c. fresh cilantro, chopped
1/4 c. salad or olive oil
1/4 c. lime juice
pinch of cumin
pinch of salt, or to taste
sour cream, optional

Prepare soybeans according to the directions on the package and drain. Combine both kinds of beans, corn, onion, cilantro, and red bell pepper. In another bowl, whisk the remaining ingredients and pour over bean mixture. Mix well. Cover and refrigerate before serving. Let it sit overnight for the best flavor. Serve with a dollop of sour cream and a sprig of fresh cilantro if desired.

Luscious Lemon Squares

Staples at bake sales, showers, and family gatherings, Lemon Squares are a snappy summer dessert that seem refreshing on a warm spring day. The balance of sweet and tart is hard to resist, and I've yet to find a person who can resist them. This is a traditional recipe. To jazz things up a bit, try swapping some of the lemon zest for orange or lime zest. Any way you make them, they are sure to bring smiles all the way around!

Luscious Lemon Squares
2/3 c. butter, softened
1/2 c. light brown sugar, packed
2 1/2 c. all-purpose flour, divided
5 t. grated lemon peel, divided
6 eggs
2 1/4 c. sugar
1/2 c. lemon juice
3/4 t. baking powder
1/8 t. nutmeg
2 T. powdered sugar
foil

Preheat oven to 350. Line a 9 x 13 baking pan with foil. Cream together butter and brown sugar. Add in 2 c. flour and mix until coarse crumbs form. Stir in 2 t. lemon peel. Press into foil-lined pan. Bake 20 minutes. For filling, combine eggs, sugar, 1/2 c. flour, lemon juice, baking powder, and nutmeg. Beat well. Mix in remaining lemon peel. Pour over crust. Bake 20 minutes or until edges are browned and center is set. Cool 1 hour and then refrigerate for several hours. Prior to serving, sprinkle with powdered sugar (it is easiest just to sift it over the top). Lift the entire thing from the pan by the foil. Cut into squares. Store in refrigerator.

Favorite Banana Pudding

To some, banana pudding recipes are just as personal as dressing and biscuit recipes in the South. Here is the recipe that I use, and, though I haven't made it in a while, for years it was, literally, the requested dish for just about every office event I attended. It is remarkably simple with a soon-to-be-not-so-secret ingredient that adds just the right balance to the flavors. I like lots of bananas and lots of vanilla wafers, but, as always, adjust those amounts to your personal preferences. Do you have a cherished banana pudding recipe you're willing to part with? You know what to do....email us at thesoutherndish@gmail.com.

Banana Pudding
3/4 c granulated sugar
1/4 t. salt
1/2 c. all-purpose flour
3 c. milk, low fat or whole (but not fat free!)
3 large egg yolks
3 T. butter, room temperature
2 t. pure vanilla
1 c. sour cream
vanilla wafer cookies
4 or 5 bananas, very ripe but not mushy
sweetened whipped cream or whipped topping (Why not try one of the flavored whipped creams listed in the recipe list at the left of the screen?)
extra banana slices for garnish (optional)

Combine the sugar, salt, and flour; stir to blend. Slowly whisk in milk and stir until smooth. Pour into the top of a double boiler over simmering water. Cook, whisking frequently, until the mixture begins to thicken. (If you don't have a double boiler, you can do this over fairly low heat -- just be very careful that you don't scorch anything.)

In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup of the hot mixture. Add the egg mixture to the double boiler, and stir in the vanilla and butter. Continue whisking and cooking until well thickened. Remove from heat and set aside to cool. Once cool, stir in sour cream.

In a serving dish, layer vanilla wafers, pudding, and then sliced banana. The size of your dish will determine the number of layers. Just make sure you finish with the pudding on top so your bananas don't turn brown. Some people like to eat it immediately. I like to cover it and refrigerate it overnight so the flavors can blend. The choice is yours.

When you're ready to serve, top each serving with whipped cream or whipped topping and a few extra banana slices. (Some people like meringue...I am not one of them.)

Kickin' Oven Barbecued Chicken

My grandmother always made homemade barbecue sauce anytime my Paw Paw barbecued chicken, and I'm the same way. I just haven't had much success with the bottled sauces (with Jack Daniel's sauce being one exception to that rule, but it seems to work better for ribs than for chicken...more on that later.) This Kickin' Barbecued Chicken recipe is for a super-easy oven barbecue chicken. Play with the spices to add some kick if you like. The amounts listed below will give only a moderate amount of spicy. I usually add a bit more to suit my tastes. Anyway you spice it, you're sure to love this Southern classic.

Kickin' Oven Barbecued Chicken
3 lb. chicken (your desired combo of breast, drumstick, thigh, etc.), skin and fat removed
1 large sweet onion, such as Vidalia or Texas Sweet, thinly sliced
1 small can tomato paste
3 T. white vinegar
3 T. Worcestershire sauce
2 T. brown sugar (or equivalent amount of Splenda brown sugar substitute)
black pepper to taste
salt to taste
1 T. (or more!) crushed red pepper flakes
1 t. dry mustard
1 c. chicken broth or homemade stock (or amount needed to reach desired consistency)
nonstick cooking spray

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray and arrange chicken in pan. Place onion slices on top of the chicken. In a saucepan, mix tomato paste, vinegar, Worcestershire sauce, brown sugar, black pepper, salt, red pepper flakes, mustard, and broth or stock to achieve desired consistency (remember, so moisture will evaporate during the cooking process so you allow for that and don't make it too thick). Heat over medium to medium-high heat to a light simmer and simmer for 5 minutes. Do a taste test and adjust spices and salt as desired. Pour over the chicken and bake for 1 hour or until done.

Low-fat & High Flavor - Secret Ingredient Potato Salad

The Southern Dish keeps getting requests for healthy versions of Southern favorites. Most recently, a reader asked for a flavorful, low-fat potato salad. After searching, tasting and experimenting, this is the one the Southern Dish officially recommends. The dressing is not mayo-based (which is the reason for its lower fat content) BUT it is just as creamy, so you won't miss a thing. Try it out, and let us know if it fits the bill. Would you like the Southern Dish to find a certain type of recipe for you? Or do you have a favorite to share? Send us an email - thesoutherndish@gmail.com.

Creamy Low-fat Potato Salad
3 lb. potatoes, peeled and cut into 1/2" cubes and boiled
1 c. chopped celery (optional)
1/2 c. chopped green onion, white and green parts
2 T. chopped parsley
1 c. low-fat cottage cheese
3/4 c. skim milk
3 T. lemon juice
2 T. white vinegar
1/2 T. celery seed
1/2 t. dried dill
1/2 t. dry mustard
1/2 t. black pepper

In a blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill, mustard, and pepper until very smooth. Chill dressing for 1 hour. Combine cooked potatoes, celery, green onion, and parsley. Pour chilled dressing veggies and stir well. Let chill in fridge for 30 minutes for best flavor.

Layered Salad Three Ways!

Everyone has been to family reunions and other gatherings where the traditional seven layered salad is front and center. I, personally, loved the seven layered salad for many years, but a while back , I got really tired of it. So when my officemates asked me to make one, I changed things up a tad, and it really was a hit! So below, you'll find the traditional recipe and, below that, a few suggestions for ways to make it a little different if you, too, have had all the tiny green peas you want for a while (think Tex-Mex and Fruited Chicken Salad!). Enjoy! Do you have a recipe you'd like to share? Send us an email: thesoutherndish@gmail.com!

Layered Salad - Classic Seven Layered Version
6 c. lettuce, chopped (try a mix of lettuces and / or spinach)
salt and pepper
6 hard-boiled eggs, sliced or chopped
2 c. frozen baby green peas, thawed
1/2 to 1 lb. bacon, crisply cooked, drained, and crumbled
2 c. shredded sharp Cheddar cheese
1 c. mayonnaise
1 to 2 T. sugar
1/4 cup sliced green onion, white and green parts

Place 3 cups of the lettuce in bottom of large bowl, preferably clear so that the layers can be seen. Sprinkle the lettuce lightly with salt and pepper. Layer eggs over lettuce. Continue layering with peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper where desired. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Top with chopped green onions (this really makes 8 layers unless you count the onions as part of the dressing)

N0tes: I like Tex-Mex Layered Salad with ingredients such as black olives or tomatoes (rather than eggs), garbanzo beans (rather than tiny green peas), cilantro, fajita-seasoned chicken, tofu, or beef (rather than bacon), and salsa mixed with sour cream (rather than the somewhat disturbing mayo-sugar mixture).

For a Fruited Chicken Layered Salad, use shredded chicken in place of the bacon, grapes or granny smith apple cubes tossed with lemon juice in place of the peas, toasted pecans or walnuts rather than eggs, and your favorite dressing (blue cheese, ranch, mayo-sour cream-yogurt blend).

You get the idea -- just mix and match any of your favorite salad ingredients and a dressing of your choice in a clear glass bowl (a trifle bowl works well), for an extra-special salad experience.

Warm Potato Salad

Do you have Spring fever yet? I do! On sunny days, I long for a picnic, warm sunshine, and a big, blue sky. Thoughts of picnics bring thoughts of picnic foods. The fact that we can't yet take our picnics to grassy fields yet doesn't mean we can't bring picnics indoors. So, why not try a version of potato salad that is different than the one your usually make, for a hint of picnic at your dinner table. This Warm Potato Salad is one of my favorites. Do you have a great indoor / outdoor picnic favorite to share? Send an email to thesoutherndish@gmail.com!

Warm Potato Salad
3 cups diced new, red potatoes with skins
4 slices bacon, crisp and crumbled, optional
3 green onions, chopped, include whites and greens, or to taste
1/4 c. white vinegar
2 T. water
3 T. Splenda or sugar
1 t. salt
1/8 t. ground black pepper, or to taste
1 T. chopped fresh parsley

Place the potatoes into a pot, and cover with water or stock. Bring to a boil, and cook for about 8-10 minutes, or until they begin to soften but aren't too tender. Drain. Fry bacon, if desired. Drain bacon well. Pour out all bacon grease except 1 T. (If you are making a veggie version without bacon, use 1 T. buttery spread such as Smart Balance or butter or oil and proceed from this point on without the bacon or bacon drippings.) Add the vinegar, water, Splenda / sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Stir until coated. Remove from heat and place in heat-resistant serving bowl. Stir in bacon (if using) and green onions. Best served warm.