Frankly my dear..

About a week ago I read one of my friend's blogs.

*in my best southern accent* Bless her heart! She had a trip to the south and experienced some horrible cookin'.

;-)

As a southerner (and yes - I have to admit it, whether I like it or not) - that just will not do!

For fun, I was looking through some old recipes - some I know my Granny would have made. Some my mom makes, and some I am known to whip up from time to time.

I warn you - these recipes are not for the faint of heart. And by that - I mean, if you have a heart condition, don't eat them - it's bad for you!

But I would rank these recipes as my TOP southern recipes. Special note to my non-southern readers: NOT ALL SOUTHERN STATES COOK THEIR FOOD THE SAME. This is a Georgia thing I am sharing with you. Enjoy!

Authentic my friends.. authentic southern cooking. (Georgia Version.)

Turnip Greens

(a must on New Year's Day - for money)

1 bunch fresh turnip greens

1 medium piece salt pork

2 cups water

1 teaspoon salt

2 tablespoons butter

Strip leaves from stems. Wash. Place leaves in a large heavy-bottomed sauce pan. Add salt pork, water and salt. Cook at medium heat for several minutes, then reduce heat to low, cover, and cook for about 45 minutes, until tender. Remove pork. Shred greens with two knives. Add more salt if needed. Add 2 tablespoons butter to greens before serving. Should be able to feed 6 - 8 people.

Hoppin John

(another must for New Years!)

1 1/2 cup dried black eyed peas (soaked)

1 cup celery, chopped

2 medium onions, chopped

1 medium green pepper, chopped

2 small ham hicks, or a large meaty ham bone

salt & pepper to taste

1 cup rice

minced onion

minced green pepper

Combine everything but the rice in one heavy pot. Cover peas with water and cook until done, about 2 to 3 hours. Continue to add water if peas appear too dry. Remove ham hock or bone, pick meat from bone and return to the pot. Prepare rice separately. and serve peas over the rice, with minced onion and green pepper.

Serves about 6 -8.

Cornbread Muffins

2 cups self-rising cornmeal

1 1/2 cups buttermilk

1/4 teaspoon baking soda

1 egg

3 tablespoons bacon grease

Dissolve baking soda in buttermilk. Make a well in the cornmeal. Combine buttermilk, egg, and bacon grease. Mix well. Pour liquids all at once into cornmeal and mix quickly. Fill well-greased muffin tins three-quarters full. Bake at 450 degrees for 20 minutes. Makes about 12 muffins.

Southern Sweet Tea

1 quart water

7 small tea bags

1 cup sugar

Bring water to a boil in a heavy tea kettle. Turn off heat, add tea bags, place lid on kettle and allow tea to steep about 1 hour.

Remove tea bags, pour tea into a 2-quart pitcher. Add sugar to warm tea and stir until dissolved. Fill kettle with water again and add to tea. Chill it. Serve over ice.

Pecan Pie

3 eggs

1 cup light corn syrup

1 cup sugar

1 teaspoon vanilla

pinch salt

3 tablespoons melted butter

1 1/2 cups broken pecans

unbaked 9-inch pie shell

Combine eggs and syrup. Add other ingredients in order. Stir well. Pour into unbaked pie shell. Bake at 350 degrees for 45 to 50 minutes until sides are set and middle is only slightly jiggly. Pie will rise, then deflate during cooling.

Brunswick Stew

2 chickens

1 large pork roast

3 quarts water

salt, to taste

freshly grated black pepper, to taste

1/2 tsp cayenne

3 medium onions chopped

2 cups corn kernels, fresh

2 cups lima beans

4 potatoes, diced

2 16-ounce cans tomatoes, chopped

1 15-ounce can small garden peas

1/2 cup vinegar

1 stick butter

tomato paste

Cook chickens and pork in salt and pepper until tender. Cool. Remove meat from bones and return meat to stock. Add onions, corn, limas, potatoes, tomatoes, peas and vinegar. Simmer with lid off, for several hours, stir frequently to keep from scorching. Before serving, add butter and color with tomato paste. Taste and adjust seasonings. Serves 10 - 12.

Pralines

3 tablespoons butter

1 1/2 cup light brown sugar

1/2 cup whipping cream

1 tablespoon corn syrup

1 cup pecans

1 teaspoon vanilla extract

Melt butter in a saucepan. Stir in brown sugar, whip cream and corn syrup. Bring to a boil, then lower hear to med-low. Slow bubbles should continue. Cook 10 minutes, stir constantly - DO NOT LET BURN. Add pecans. Stir and cook 5 minutes more. Remove pan from heat. Add vanilla to mix. Stir vigorously to blend. Drop mix by tablespoons full on to waxed paper sprayed with veggie spray. All to cool. YUMMMMM

Mint Juleps

Mint syrup

Kentucky bourbon

Crushed ice

Mint sprigs for garnish

Mimosas

Champagne

Orange Juice

Fresh Mint

Georgia Caviar

1 pound dried black eyed peas

2 cups diced green onion

1 1/2 diced onion and green onion mixed

1/2 cup diced jalapeno peppers (remove seeds)

1 2-ounce jar sliced pimentos, drained

Dressing:

1/3 cup red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon Dijon mustard

1/4 teaspoon sugar

pinch of dried basil

1/2 cup olive oil

1/2 cup veggie oil

Soak peas in water for 6 hours, or overnight. Drain. Cook peas in large pan with water to cover for 40 minutes. drain. Add peppers, onions and pimientos. Combine dressing ingredients. Add dressing until all veggies are coated. Refrigerate overnight. Allow to come to room temp. Serve with corn chips.

Peach Cobbler

Pastry: 3 1/2 cups flour

2 teaspoons salt

1 1/2 cup shortening

1/2 cup boiling water

Filling: 8 cups sliced fresh GEORGIA peaches

1/3 cup flour

2 cups sugar

1 teaspoon cinnamon

1 cup water

1/2 cup butter, melted

1 teaspoon almond extract

In bowl, mix well flour and salt. Cut in shortening. Poul boiling water over. Mix well with pastry cutter until forms ball.

Line a 9x13 inch pan with half of crust. Fill with peaches. Mix flour, sugar, cinnamon, water, melted butter and extract. Pour over peaches. Cover with other half of crust. Punch edges of bottom and top crusts together. Bake at 350 degrees for one hour.

Low Country Boil

8 medium onions cut in half

Corn - about 1/2 ear per person, cunt into 1-inch pieces

14 pounds large raw shrimp

2-3 new potatoes per person

1/4 pound per person - kielbasa Polish sausage

2 lemons, sliced

Old Bay seasoning, to taste

Allow 1 hour to heat in 20-gallon pot, filled about 1/3 full. About 45 minutes before serving, add lemon slices, seasoning, new potatoes and sausage. About 30 minutes before - add onion. Add corn at about 15 before. Ten minutes before add shrimp. When shrimp turn pink and are cooked thru - drain contents - Serve Hot. (can feed about 40. - Great for summer parties.)

I hope that helps my non-southern friends looking for a few southern dishes. No I did not add the shrimp and grits. Nor the sweet potato pie or homemade peach ice cream. Some things must remain sacred.