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What are some good "Southern Cooking" recipes?

While I'm from the south myself, I've got a more exotic palette. My fiancee, however, is "just a good ol' boy from Alabama". I need some southern-style comfort food recipes to please him! He nearly puked when I made curried chicken the other day! HELP!!!! :)

Public Comments

1. Anything fried usually works, and biscuits and gravy.
2. Go to the food network web site and type in Paula Deen. She cooks Southern foods and the recipes are great.
3. Girl he just needs some......... oven fried chicken, macaroni and cheese, real mashed potatoes, fried green tomatoes, smothered steak with green beans, cornbread, corn on the cob, meatloaf, red beans and rice, and sweet potatoes! All the things that make your ass expand! Try going online on the food network and trying some of Paula's Cooking...shes awesome and all of her receipes are from the south and soooooo delicious!
4. well you can make a pot of pinto beans 1 lb of beans in a pot of water with a ham hock and cook till you have a thick broth. fried chicken with bickuts gravy and mashed potatoes. does he like grits you can do that too. otherwise go onto recipezaar.com and type in southern and see what you get.
5. Go to Southern Food. com. Lots of good recipes
6. Buttermilk Baked Chicken Southern Living 2000 Recipe Hall of Fame 1/4 cup butter or margarine 4 bone-in chicken breast halves* 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups buttermilk, divided 3/4 cup all-purpose flour 1 (10 3/4-oz) can cream of mushroom soup, undiluted Garnish: chopped fresh parsley Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven. Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour. Arrange chicken, breast side down, in baking dish. Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes. Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired. _____________________ Pork Chop Casserole 1 (6-oz.) package Uncle Ben's long grain and wild rice mix (not the quick cooking) 2 cups hot water 6 (1/2 inch thick) bone-in pork loin chops, trimmed of most fat 1/4 tsp. pepper 1 can cream of mushroom soup 1/2 cup milk Combine rice, seasoning packet from rice mix and hot water; place in a lightly greased 13x9 baking dish. Set aside. Sprinkle pork chops with pepper, and place over rice mixture. Cover and bake at 350 degrees for 1 hr. Uncover casserole; combine soup and milk and pour over casserole. Bake, uncovered about 15 min. more or until thoroughly heated. *You add a little more milk, to make more gravy ________________________ Green Bean Bundles 1 pound sliced bacon, cut in half horizonatally 1 package whole frozen green beans -- thawed and rinsed or usefresh green beans,trimmed and blanched 1/4 cup butter 3/4 cup packed light brown sugar 2 teaspoons garlic powder Group 6 to 8 beans together into a bundle and wrap a slice or 1/2 slice of bacon around the bundle of beans and secure with a toothpick. Place bundles in a 9x13 inch baking dish in one layer. In a saucepan, melt butter. Add brown sugar and garlic powder. Bring to a boil. Remove from heat and pour over the beans. Cover dish with foil and bake at 350ºF for 30 minutes. _____________________ Squash Casserole 5 lbs. medium-size yellow squash 2 eggs, beaten 1 cup bread crumbs plus additional for topping 1 stick butter or margarine 1/4 cup sugar salt, to taste 2 Tbsp onion,chopped dash black pepper Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine squash, beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into greased 3-quart casserole. Cover with light layer of bread crumbs. Bake at 350ºF 20-25 minutes or until lightly browned. __________________________ Conniosseur's Casserole 1 12 pz can white shoe peg corn drained 1 16 oz can French cut string beans drained 1/2 cup celery chopped 1/2 cup onion chopped 1 2 oz jar pimentos chopped 1/2 cup sour cream 1/2 cup sharp Cheddar cheese, grated 1 10 3/4 oz can cream of celery soup 1/2 tsp salt 1/2 tsp pepper Topping: 1 cup Ritz cracker crumbs 1/2 stick butter, melted 1/2 cup slivered almonds Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole. Bake at 350 for 45 minutes. Serves 8. (I have subbed water chestnuts chopped for the celery and it is very good.) --Tea Time At the Master’s cookbook _________________________ Okra & Tomatoes 4 slices bacon, diced into small pieces 1 small onion, peeled and chopped 2 cloves garlic, minced 2 (15-ounce) cans diced tomatoes 1 tablespoon chicken base 1 tablespoon sugar 2 cups fresh okra, cut into 1-inch pieces (may use frozen, if fresh not available) Fresh ground black pepper Cook bacon slightly. Saute onion and garlic with bacon until tender. Add tomatoes, chicken base, sugar and pepper. Stir well and let simmer for about 20 minutes. Adjust seasoning if needed. Meanwhile wash okra and remove fuzz if using fresh and cut into pieces. Add the okra and simmer until okra is done, about 20 more minutes (less if using frozen okra.) _______________________ Scalloped Potatoes --Fannie Flags Whistle Stop Café cookbook 2 lbs. Russet potatoes 3 tbs. Bacon drippings 3 tbs. Margarine 1 tbs. AP flour Salt and pepper to taste 1/2 c. whipping cream Milk Preheat over to 350ºF. Peal and slice potatoes thin. Put a layer in greased 1½ quart baking dish. Drizzle some of the bacon/margarine over your layer of potatoes, sprinkle with flour, salt and pepper and move on to the next layer. You may also use a bit of minced onion on the layers, if you like. When you have your layers all set, pour the whipping cream over the layers then add enough milk to bring the level up near the top of the potatoes. (Don't overfill your pan with potatoes or the milk or it will boil over in your oven!) Cover loosely with foil and bake 1½ hours, remove foil and increase temp in the oven to 400ºF and bake another 15 minutes to brown the top. _____________________________ Best Ever Cornbread 1 cup yellow cornmeal ½ cup A/P flour 1 tsp. salt 1 tsp. baking powder ½ tsp. baking soda 1 cup buttermilk ½ cup evaporated milk ½ stick of butter, melted 1 egg Preheat oven to 450ºF. Grease a 9" cast iron skillet and warm it in the oven during preheat. Whisk all dry ingredients together in large bowl. Whisk all wet ingredients together, then add to dry ingredients. Pour into skillet, and bake for 15 minutes. Yield: 4-6 servings --"Deep in the Heart" cookbook
7. Go to www.foodnetwork.com and go the show Paulas Home Cooking or something around that title and she cooks all southren food
8. Any kind of meat and 'taters will work.Fry it or grill it and you will make him one happy bubba!!
9. http://fp1.centurytel.net/southern-recipes My b/f lived for 8 years in South Carolina and has adapted that form of eating/cooking. I've lived in Michigan my entire life, so I had to learn a few things to keep him content. He will still try new things, you should make sure to do that with your fiancee. The above site is where I went and he loved it. Good luck!
10. Honey...I LOVE Sweet Potato Pie.I know it may sound silly to you but I live in central New York State and when ever I get to the south...I got to have some Maybe you could make me one..lol
11. My husband is from Alabama too, and one thing he loves is fried squash. Slice a yellow squash into disks. I do some thicker, about 1/4" and some paper thin so the texture after they are cooked varies. Soak the sliced squash in buttermilk for about 10 minutes then dredge in seasoned cornmeal and pan fry. YUMMY!
12. Southern Style Chicken and Dumplings INGREDIENTS 1 (3 pound) whole chicken 1 onion, quartered 2 slices lemon salt and pepper to taste 3 cups water 1 bay leaf 1/2 teaspoon dried thyme 2 cups all-purpose flour 3 tablespoons shortening 1 teaspoon salt 1/4 cup water DIRECTIONS In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour. Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings. To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately. Meatloaf 1/2 cup +/- shredded cheese 2 lbs lean ground beef 1 1/4 cup Italian flavored bread crumbs 3/4 cup BBQ sauce 2 eggs 1 envelope Lipton onion soup mix (I use Garlic and Herb flavor) Preheat oven to 350*, 325 for glass dish. Mix MOST of the cheese in with all of the ingredients. Mix well. In a shallow baking dish, shape into loaf. Bake 1 hour. Remove from oven; sprinkle remaining cheese on top. Return to oven. Bake 5 more minutes or until cheese is melted. Refrigerate leftovers. Southern Fried Chicken INGREDIENTS * 1 (3 pound) whole chicken, cut into pieces * 1 cup all-purpose flour * salt to taste * ground black pepper to taste * 1 teaspoon paprika * 1 quart vegetable oil for frying DIRECTIONS 1. Season chicken pieces with salt, pepper, and paprika. Roll in flour. 2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.