Innholdsfortegnelse for Southern Favorites 2009 i Taste of the South

I can hardly believe that five years have passed since we began publishing Taste of the South. So when we were planning a way to celebrate this milestone, we thought it most fitting to pull together a special collector’s issue of all the recipes we have enjoyed cooking and eating. Going back through each issue was like a trip down memory lane for food editor Betty Terry and me. During the first year or two of publication, she and I did a lot of the recipe development and food styling. We now have a fully staffed test kitchen that handles all this, which is quite a blessing since we publish six regular issues and a special Christmas issue annually. Betty and I chose recipes from the Fall 2004 (top left)…

1 Place dough rectangles horizontally on a lightly greased baking sheet that is positioned vertically to baker. 2 Press seam together to seal and then spoon cream-cheese mixture and blueberries onto center third of dough. 3 Separate dough at perforations up to filling, slightly stretching dough strips. Beginning at top edge of dough, braid strips to cover filling. 4 Tuck last two ends under at bottom of loaf. Brush egg wash over braided loaf. Remove excess filling and egg wash from baking sheet.…

#1 READER FAVORITE tortilla soup Recipe development by Rebecca Touliatos Yield: 8 to 10 servings Preparation: 25 minutes Cook: 8 hours Vegetable oil 1 (11.5-ounce) package corn tortillas, cut into 1⁄2-inch strips 1 teaspoon salt 1 onion, chopped 1⁄2 small red bell pepper, seeded and chopped 1 jalapeño pepper, seeded and minced 3 cups chopped cooked chicken 6 cups chicken broth 1 (15.25-ounce) can whole kernel corn 1 (14.5-ounce) can petite diced tomatoes 1 (10-ounce) can diced tomatoes and green chiles 1 tablespoon chili powder 2 teaspoons ground cumin 1⁄2 teaspoon salt Shredded Monterey Jack cheese (optional) Sour cream (optional) IN A DUTCH OVEN, pour vegetable oil to a depth of 1⁄2 inch. Heat oil to 350° over high heat. FRY tortilla strips, in batches, until golden brown, 2 minutes.…

#1 READER FAVORITE fried okra Recipe development by Rebecca Touliatos Yield: 4 servings Preparation: 20 minutes Cook: 6 minutes per batch 1 pound fresh okra Vegetable oil (for frying) 11⁄2 cups yellow cornmeal 1 tablespoon seasoned salt 1 teaspoon salt 1⁄2 teaspoon ground black pepper CUT off and discard tip and stem ends of okra. Cut okra into 1⁄2-inchthick slices; set aside. POUR oil to a depth of 1⁄2 inch into a Dutch oven or cast-iron skillet. Heat to 375° over medium-high heat. IN A MIXING BOWL OR RESEALABLE PLASTIC BAG, combine cornmeal, seasoned salt, salt, and pepper. Dredge okra, in batches, in cornmeal mixture. FRY okra, in batches, until golden brown, 6 minutes. Drain on paper towels. #2 READER FAVORITE belinda’s cornbread pudding Recipe development by Belinda Ellis Yield:…

Pages 12 and 13: Baking stones by Pampered Chef, 888-687-2433, www.pamperedchef.com. Page 17: Cobalt blue Fiesta bowl by The Homer Laughlin China Company, 800-452-4462, www.hlchina.com. Page 35: “Asquith” china pattern by Minton, 800-737-5223, www.replacements.com. Page 36: “Incanto” salad plate by Vietri, 866-327-1279, www.vietri.com. Page 37: Cobalt oval stoneware dish by Le Creuset, www.lecreuset.com. Page 40: “Incanto” Baroque bowl by Vietri, 866-327-1279, www.vietri.com. Page 44: Aplico lion’s head soup bowl from Williams-Sonoma, 877-812-6235, www.williams-sonoma.com. Page 46: Dinnerware by Denby, www.denbyusa.com. Page 47: Porto dinnerware from World Market, 510-893-7300, www.worldmarket.com. Page 48: Patriot red L series enamel Dutch oven by Lodge Manufacturing, 423-837-7181, www.lodgemfg.com. Page 49: Pottery bowls and plate by Earthborn Studios, 205-702-7055, www.earthbornpottery.net. Page 50: Citron lion’s head soup bowl by Emile Henry, 888-346-8853, www.emilehenryusa.com. Page 54: Red…

#1 READER FAVORITE sausage ring with holiday scrambled eggs Recipe development by Lorna Reeves Yield: 8 to 16 servings Preparation: 20 minutes Cook: 15 minutes Bake: 15 minutes 1 pound ground pork sausage 11⁄2 cups shredded Cheddar cheese, divided 2 (8-ounce) cans refrigerated crescent-roll dough 1⁄4 cup finely chopped sweet onion 1⁄4 cup chopped red bell pepper 1⁄4 cup chopped green bell pepper 12 large eggs 3 tablespoons milk 1⁄2 teaspoon salt 1⁄4 teaspoon ground black pepper PREHEAT oven to 375°. IN A LARGE SKILLET, brown sausage over medium heat until crumbly. Reserve 1 tablespoon sausage grease. Remove sausage from skillet and drain on paper towels. IN A MIXING BOWL, combine 1 cup cheese and sausage. Set aside. REMOVE crescent-roll dough from cans. Unroll dough and separate along perforations into…

#1 READER FAVORITE hot spinach and bacon dip Recipe development by Rebecca Touliatos Yield: 6 cups Preparation: 20 minutes Bake: 25 minutes 1 (10-ounce) package frozen spinach, thawed 2 (8-ounce) packages cream cheese, softened 1 (8-ounce) container sour cream 1⁄2 cup mayonnaise 1 clove garlic, minced 1 cup grated Parmesan cheese 2 cups shredded mozzarella cheese 1 (12-ounce) package bacon, cooked and crumbled Tortilla chips PREHEAT oven to 350°. DRAIN spinach and press between layers of paper towels; set aside. IN A MIXING BOWL, beat cream cheese, sour cream, mayonnaise, and garlic at medium speed with an electric mixer until creamy. Add Parmesan cheese, mozzarella cheese, and spinach, beating until well blended. Add bacon, stirring to combine. Spoon into a lightly greased 2-quart casserole dish. BAKE until brown and bubbly,…

MAKE-AHEAD TIP: May be prepared ahead and frozen. Reheat in oven. #1 READER FAVORITE angel biscuits Recipe development by Rebecca Touliatos Yield: approximately 2 dozen Preparation: 30 minutes Bake: 10 minutes 1 (.25-ounce) envelope active dry yeast 1⁄4 cup warm water (105° to 115°) 2 tablespoons sugar, divided 21⁄2 cups all-purpose flour 11⁄2 teaspoons baking powder 1⁄2 teaspoon baking soda 1 teaspoon salt 1⁄2 cup shortening 1 cup buttermilk 1 recipe Orange Butter (Recipe follows.) PREHEAT oven to 400°. IN A 1-CUP LIQUID MEASURING CUP, combine yeast, warm water, and 1 tablespoon sugar. Let stand for 5 minutes. IN A LARGE BOWL, combine flour, baking powder, baking soda, and salt. Cut in shortening with a pastry blender until mixture is crumbly. COMBINE yeast mixture and buttermilk. Add to dry ingredients,…

#1 READER FAVORITE italian cream cake Recipe courtesy of Pollman’s Bake Shop Yield: 1 (9-inch) 3-layer cake Preparation: 45 minutes Bake: 35 minutes Cool: 1 hour 11⁄4 cups shortening 6 tablespoons butter, at room temperature 21⁄2 cups plus 2 tablespoons sugar, divided 3 large eggs, at room temperature 3 cups plus 2 tablespoons cake flour 11⁄4 teaspoons salt 2 teaspoons baking soda 11⁄4 cups buttermilk, at room temperature 1 teaspoon vanilla extract 1 cup chopped pecans 11⁄2 cups sweetened flaked coconut 5 egg whites 1 recipe Pollman’s Special Icing for Italian Cream Cake (Recipe follows.) Garnish: additional chopped pecans PREHEAT oven to 350°. Grease and flour 3 (9-inch) round cake pans; set aside. IN A LARGE BOWL, beat together shortening and butter at medium speed with an electric mixer until…

1 Arrange crescent-roll dough triangles so that bases overlap and narrow points hang over edge of round baking stone. 2 To complete the ring shape, lift free edge of first triangle so that free edge of last triangle can be tucked underneath. 3 Press dough to flatten slightly where triangles overlap at bases. Dough should look like petals on a flower. 4 Spoon sausage mixture onto bottom half of triangles. Fold excess dough over sausage and tuck points under triangle bases.…

#1 READER FAVORITE honey chicken salad Recipe development by Rebecca Touliatos Yield: 6 servings Preparation: 20 minutes 3 cups chopped, cooked chicken 11⁄2 cups seedless red-grape halves 1 cup chopped celery 1⁄2 cup chopped walnuts 11⁄3 cups mayonnaise 1⁄3 cup honey* IN A LARGE BOWL, combine chicken, grape halves, celery, and walnuts; set aside. IN A SMALL BOWL, combine mayonnaise and honey. Spoon mixture over chicken mixture; toss gently to coat. Cover and refrigerate until serving time. * If honey is not available, substitute an equal amount of Alaga Yellow Label Syrup. #2 READER FAVORITE creamy strawberry salad Recipe development by Aimee Bishop Yield: 8 to 10 servings Preparation: 10 minutes Refrigerate: 5 hours 1 (6-ounce) package strawberry-flavored gelatin 2 cups boiling water 11⁄2 cups cold water 1 (16-ounce) container…

#1 READER FAVORITE shrimp and grits Recipe development by Bill Neal From Remembering Bill Neal by Moreton Neal Yield: 4 servings Preparation: 15 minutes Cook: 35 minutes Cheese Grits: 1 cup stone-ground or quick grits (not instant) 4 cups milk or water 1 cup shredded Cheddar cheese 1⁄4 cup grated Parmesan cheese 4 tablespoons butter 1⁄2 teaspoon salt 1⁄8 teaspoon white pepper 1 pinch ground cayenne pepper 1⁄4 teaspoon hot pepper sauce, such as Tabasco Shrimp: 6 slices bacon, diced Peanut oil 1 pound fresh shrimp, peeled, rinsed, and patted dry (approximately 2 cups) 2 cups sliced white button mushrooms 1 cup minced green onion 1 large clove garlic, peeled and minced 4 teaspoons lemon juice Hot pepper sauce, such as Tabasco Salt to taste Ground black pepper to taste…

1 Make sure all mixing bowls and utensils are scrupulously clean. Even the smallest trace of fat will prevent the egg whites from whipping up to their full volume. 2 Whisk together half the sugar with the flour and cocoa. This will help the flour mix more evenly with the egg whites. 3 To help the egg whites achieve better volume, gently warm them in a double boiler over simmering water until they’re slightly warm to the touch. 4 Start out beating eggs at low speed and gradually increase to high speed. When eggs are foamy (after approximately 30 seconds), add salt and cream of tartar. 5 Beat egg whites until they form soft peaks. (Be careful not to overbeat.) Then gradually add remainder of sugar. Stir in flavorings. 6…