Recipes
Southern Sweet Potato Casserole
Ingredients:
3 cups sweet potatoes
1⁄2 cup sugar
1⁄2 cup butter
2 eggs, beaten
1 teaspoon vanilla
1⁄3 cup milk
Topping
1⁄3 cup melted butter
1 cup light brown sugar
1⁄2 cup flour
1 cup chopped pecans
Directions:
Ingredients:
3 cups sweet potatoes
1⁄2 cup sugar
1⁄2 cup butter
2 eggs, beaten
1 teaspoon vanilla
1⁄3 cup milk
Topping
1⁄3 cup melted butter
1 cup light brown sugar
1⁄2 cup flour
1 cup chopped pecans
Directions:
- Boil and mash potatoes.
- Mix in sugar, butter, eggs, vanilla and milk.
- Put in a 13x9 inch baking dish.
- For the topping melt butter and mix in remaining ingredients.
- Sprinkle on top of the potato mixture.
- Bake 25 miutes at 350 degrees.
Tomato Pie
Ingredients:
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Directions:
1) Preheat oven to 350 degrees F.
2) Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
3) Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
4) To serve, cut into slices and serve warm.
Ingredients:
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Directions:
1) Preheat oven to 350 degrees F.
2) Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
3) Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.
4) To serve, cut into slices and serve warm.
Calhoun Sweet Onion Rings
Ingredients:
1 to 2 quarts peanut or other frying oil, such as canola
1 ½ cups all-purpose flour
1 ½ cups finely ground cornmeal
½ cup cornstarch
¼ teaspoon cayenne pepper
1 egg
1 cup buttermilk
2 large Vidalia or other sweet onions, sliced 1/4-inch thick
Kosher salt
Directions:
1. Heat oil in a large heavy pot. It should be at least 3 inches deep, but more is better.
2. In a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. In a second bowl, beat egg and buttermilk. Separate onion slices into rings.
3. Working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. Allow most of the liquid to drip off, then toss again in the flour mixture. Shake off as much flour as possible and place the rings into the hot oil.
4. Fry for 2 to 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
5. Put the onion rings on a plate or bowl lined with paper towel and salt. Repeat until the onions are done.
Ingredients:
1 to 2 quarts peanut or other frying oil, such as canola
1 ½ cups all-purpose flour
1 ½ cups finely ground cornmeal
½ cup cornstarch
¼ teaspoon cayenne pepper
1 egg
1 cup buttermilk
2 large Vidalia or other sweet onions, sliced 1/4-inch thick
Kosher salt
Directions:
1. Heat oil in a large heavy pot. It should be at least 3 inches deep, but more is better.
2. In a wide shallow bowl, whisk together flour, cornmeal, cornstarch and cayenne. In a second bowl, beat egg and buttermilk. Separate onion slices into rings.
3. Working in batches, lightly toss the rings in the flour mixture, then dip into the buttermilk mixture. Allow most of the liquid to drip off, then toss again in the flour mixture. Shake off as much flour as possible and place the rings into the hot oil.
4. Fry for 2 to 3 minutes or until golden brown, moving the rings around a bit in the oil to keep them separated.
5. Put the onion rings on a plate or bowl lined with paper towel and salt. Repeat until the onions are done.
Party Crackers
Ingredients:
1 box Premium Saltine Crackers (4sleeves)
1 pkg. Savory Saltine Seasoning Mix
1 2/3 cup Canola Oil
1 Zip top plastic bag (2-gallon size)
Directions:
1) Add contents of package to 1 2/3 cups of Canola Oil in a 2-gallon zip top bag and mix
well.
2) Add four sleeves of Premium Saltine Crackers. Seal bag with lots of air in it. Toss
crackers in bag every 5-10 minutes and repeat for one hour to evenly coat crackers.
3) Let crackers rest at least four hours or overnight for best taste.
Ingredients:
1 box Premium Saltine Crackers (4sleeves)
1 pkg. Savory Saltine Seasoning Mix
1 2/3 cup Canola Oil
1 Zip top plastic bag (2-gallon size)
Directions:
1) Add contents of package to 1 2/3 cups of Canola Oil in a 2-gallon zip top bag and mix
well.
2) Add four sleeves of Premium Saltine Crackers. Seal bag with lots of air in it. Toss
crackers in bag every 5-10 minutes and repeat for one hour to evenly coat crackers.
3) Let crackers rest at least four hours or overnight for best taste.
Butterbean or Pea Recipe
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Ingredients:
Fresh Shelled or Frozen Butterbeans (Call store for availability)
1 Pack Goya Ham Seasoning or Ham/Bacon trimmings
Salt and Pepper to taste
Instructions:
1) If they are fresh vegetables that you just purchased then wash the vegetables at least 2 times to insure that they are clean and any trash is picked out of them. (If they are already blanched and frozen then let them thaw and skip to Step 2. )
2) Place them in a pot and add water to at least cover the vegetables and then place them on the stove at med-high heat for at least 30 minutes to an hour (depends on variety). Lady fingers, sadandy, white acres and other young/green peas need to cook longer than any other varieties.
3) Add your flavoring. That can be olive oil with salt and pepper, Goya seasoning, or a piece of ham or bacon. Season them to your personal tastes.
4) Once they are finished cooking, remove them from the heat and serve. They should be tender and not hard or crunchy.
Honey-Butter Cornbread Mix
Ingredients:
1 Box Calhoun Bend Honey-Butter Cornbread Mix
1 EGG
3/4 cup MILK OR BUTTERMILK
2 TBS BUTTER / MARGARINE Melted
Instructions
1) PREHEAT oven to 400˚F
2) COMBINE mix and ingredients above; stir thoroughly.
3) POUR batter into a well oiled 8 inch (20 cm) baking
pan, iron skillet, corn stick mold or muffin tin.
If desired, non stick cooking spray may be used.
4) BAKE 20 - 22 minutes or until golden brown.
10 - 15 minutes for corn sticks / muffins. Immediately
remove baked bread from pan, serve and enjoy.
Ingredients:
1 Box Calhoun Bend Honey-Butter Cornbread Mix
1 EGG
3/4 cup MILK OR BUTTERMILK
2 TBS BUTTER / MARGARINE Melted
Instructions
1) PREHEAT oven to 400˚F
2) COMBINE mix and ingredients above; stir thoroughly.
3) POUR batter into a well oiled 8 inch (20 cm) baking
pan, iron skillet, corn stick mold or muffin tin.
If desired, non stick cooking spray may be used.
4) BAKE 20 - 22 minutes or until golden brown.
10 - 15 minutes for corn sticks / muffins. Immediately
remove baked bread from pan, serve and enjoy.
Fried Green Tomatoes with Sauce
Ingredients:
5 Green Tomatoes (Call For Availability)
2 Cups Buttermilk
Fried Green Tomato Batter Mix
Vegetable Oil
For Sauce:
1 Cup Mayo
1 Cup Sour Cream
Secret Sauce Pack
Instructions:
1) Prepare Deep Fryer or Oil in Skillet
2) Wash and Slice Tomatoes into 1/4" thick pieces
3) Cover Pickles with "FLour Mixture"; Dip in Buttermilk; Dust with Cornmeal Mixture
4)Drop Tomatoes into oil; cook until golden brown
5) Mix Ingredients for Secret Sauce and serve cold
Ingredients:
5 Green Tomatoes (Call For Availability)
2 Cups Buttermilk
Fried Green Tomato Batter Mix
Vegetable Oil
For Sauce:
1 Cup Mayo
1 Cup Sour Cream
Secret Sauce Pack
Instructions:
1) Prepare Deep Fryer or Oil in Skillet
2) Wash and Slice Tomatoes into 1/4" thick pieces
3) Cover Pickles with "FLour Mixture"; Dip in Buttermilk; Dust with Cornmeal Mixture
4)Drop Tomatoes into oil; cook until golden brown
5) Mix Ingredients for Secret Sauce and serve cold
Slow Cooker Pork With Pineapple Pear Jelly
Ingredients:
3.5 pound pork shoulder
seasonings/rub
1 red onion, chopped
3 cloves of garlic, chopped
1/4 cup soy sauce
1/2 cup chicken broth
2 tablespoons oyster sauce
1/4 cup Wisham Pineapple Pepper Jelly
Instructions:
1) Place pork, rubbed down in seasonings or rub of choice, in crock pot along with chopped red onion and garlic cloves.
2)In a small bowl whisk soy sauce, oyster sauce, broth and pineapple pepper jam. Pour over pork and onions, using a spoon to combine in crockpot. Cook on low for 8 hours. Remove pork from crock pot pulling off the bone and shredding. Reserve leftover juices.
Serve over rice with fresh Pico De Gallo , Avacado, or Pineapple Salsa!
Assemble, and enjoy!
Recipe By:
Lia Picard (https://thecardigankitchen.com/2016/10/01/slow-cooked-pork-with-wisham-pineapple-pepper-jelly/)
Ingredients:
3.5 pound pork shoulder
seasonings/rub
1 red onion, chopped
3 cloves of garlic, chopped
1/4 cup soy sauce
1/2 cup chicken broth
2 tablespoons oyster sauce
1/4 cup Wisham Pineapple Pepper Jelly
Instructions:
1) Place pork, rubbed down in seasonings or rub of choice, in crock pot along with chopped red onion and garlic cloves.
2)In a small bowl whisk soy sauce, oyster sauce, broth and pineapple pepper jam. Pour over pork and onions, using a spoon to combine in crockpot. Cook on low for 8 hours. Remove pork from crock pot pulling off the bone and shredding. Reserve leftover juices.
Serve over rice with fresh Pico De Gallo , Avacado, or Pineapple Salsa!
Assemble, and enjoy!
Recipe By:
Lia Picard (https://thecardigankitchen.com/2016/10/01/slow-cooked-pork-with-wisham-pineapple-pepper-jelly/)
Grilled Chicken With Mango Salsa
Ingredients:
4 (4 ounce) boneless, skinless chicken breasts
2 tablespoons chicken seasoning
1/4 cup Corn Oil
3 tablespoons fresh lemon or lime juice
Mango Salsa
Instructions:
1. Preheat grill to medium heat, or between 350 degrees to 450 degrees F.
2. Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to 1/2-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.
3. Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate.
4. Top grilled chicken with mango salsa and serve immediately.
Ingredients:
4 (4 ounce) boneless, skinless chicken breasts
2 tablespoons chicken seasoning
1/4 cup Corn Oil
3 tablespoons fresh lemon or lime juice
Mango Salsa
Instructions:
1. Preheat grill to medium heat, or between 350 degrees to 450 degrees F.
2. Trim excess fat from chicken, rinse and pat dry. If necessary, pound chicken to 1/2-inch thickness. Place chicken into a 1-gallon size resealable plastic bag. Add seasoning, oil and lemon juice to the bag. Seal bag and turn to thoroughly coat chicken.
3. Grill chicken over direct high heat for 6 to 8 minutes. Turn chicken and continue to cook for 6 to 8 minutes until cooked through. Transfer to a serving plate.
4. Top grilled chicken with mango salsa and serve immediately.
Southern Style Breakfast
Ingredients:
Pacake Mix
Water
Apple Butter or Syrup
Instructions:
1) Combine Water and Pancake Mix
2) Cook over low-medium heat until outside is golden brown and inside is cooked
3) Spread with Apple Butter or smother in syrup for a delicous breakfast treat!
Ingredients:
Pacake Mix
Water
Apple Butter or Syrup
Instructions:
1) Combine Water and Pancake Mix
2) Cook over low-medium heat until outside is golden brown and inside is cooked
3) Spread with Apple Butter or smother in syrup for a delicous breakfast treat!
Desserts
Berry Berry Shortcake
Ingredients:
1 Triple Berry Twist Cheeseball & Dessert Mix
8 oz cream cheese 8 oz whipped topping
2 cups assorted fresh berries (Call for Availability)
sliced 6 fresh baked biscuits
Instructions:
1) Combine Cheeseball Mix with cream cheese. Fold in whipped topping until well mixed and set aside.
2) Meanwhile, after biscuits have cooled, cut them in half horizontally.
3) Cheeseball mixture and berries should be divided evenly between biscuits.
4) Spoon berries over bottom half of biscuits. Spoon Cheeseball mixture on berries, and replace top halves of biscuits. Enjoy! -
Ingredients:
1 Triple Berry Twist Cheeseball & Dessert Mix
8 oz cream cheese 8 oz whipped topping
2 cups assorted fresh berries (Call for Availability)
sliced 6 fresh baked biscuits
Instructions:
1) Combine Cheeseball Mix with cream cheese. Fold in whipped topping until well mixed and set aside.
2) Meanwhile, after biscuits have cooled, cut them in half horizontally.
3) Cheeseball mixture and berries should be divided evenly between biscuits.
4) Spoon berries over bottom half of biscuits. Spoon Cheeseball mixture on berries, and replace top halves of biscuits. Enjoy! -
Pecan Pie
Ingredients:
1 Pie Crust
1 Cup Pecans (Call for Availaility)
2 Eggs
2 Tablespoons Butter Margerine
1/4 cup water
Calhoun Bend Mill Pecan Pie Mix
Instructions:
1) Preheat oven to 350
2) Combine ingredients
3) Pour into pie crust
4) Bake 35-40 minutes
5) Cool to room temperature before cutting
Ingredients:
1 Pie Crust
1 Cup Pecans (Call for Availaility)
2 Eggs
2 Tablespoons Butter Margerine
1/4 cup water
Calhoun Bend Mill Pecan Pie Mix
Instructions:
1) Preheat oven to 350
2) Combine ingredients
3) Pour into pie crust
4) Bake 35-40 minutes
5) Cool to room temperature before cutting
