Southern delights - recipes - Date with a Dish

Ebony, March, 1997 by Charlotte Lyons

When we speak of down-home cooking, more often than not we are talking about Southern cooking. Remarkably, the unique taste of traditional Southern dishes hasn't changed much over the years. While many of today's cooks have found ways to reduce fat and salt, they have done so without compromising taste. In various parts of the United States and the world, traditional Southern cooking continues to be one of the most popular cuisines. The following are a number of recipes to help you to create some Southern delights in your own home.

BUTTERMILK BISCUITS

3 cups self-rising flour 1/4 teaspoon baking powder 1/8 teaspoon baking soda 1 teaspoon sugar 1 cup vegetable shortening 1 cup buttermilk

Sift together dry ingredients; cut shortening into flour mixture with pastry blender until mixture resembles fine crumbs. Stir in buttermilk and mix into a soft dough. Turn dough on o floured surface; knead gently until smooth, about a minute. Roll dough into 1/4 to 1/2-inch-thick circle; cut with biscuit cutter dipped in flour and place dough onto greased baking sheet. Bake in 450-degree oven 12 to 15 minutes.

Yields 12 to 14 biscuits

PEACH FRIED PIES

2 6-ounce packages dried peaches 1/2 cup sugar 2 tablespoons fresh lemon juice 2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Egg pastry* Vegetable oil

Cook peaches according to pack age directions; drain and mash. Combine with sugar, lemon juice and spices. Roll out pastry; cut into 5-inch rounds. Place 3 tablespoons peach filling on half of round. Moisten edges together with fork to seal. In skillet, fry pies in 1 inch of hot oil (375 degrees) until golden brown on each side, turning only once. Drain well on paper towels.

NOTE: Dried apples or 2 cups cooked mashed sweet potatoes can be substituted for peaches.

EGG PASTRY

3 cups all-purpose flour 1 teaspoon salt, optional 1 cup shortening 1 egg, beaten 4 tablespoons cold water 1 teaspoon vinegar

Combine flour and salt; cut in shortening until mixture resembles coarse cornmeal. Combine egg, water and vinegar; sprinkle over flour mixture, stirring lightly to form a ball. Wrap in waxed paper; chill at least 1 hour or until ready to use.

Yields about 1 1/2 dozen

ROLLED CHEESE BISCUITS

2 cups all-purpose flour 1 tablespoon sugar 3 teaspoons baking powder 1 teaspoon salt 1/2 cup shortening 3/4 cup milk 1 cup grated cheddar cheese Paprika

Heat oven to 350 degrees. Sift flour, sugar, baking powder and salt. Cut shortening into flour mixture with pastry blender until mixture resembles fine crumbs. Stir in milk until dough leaves side of bowl (dough will be soft and sticky). Turn dough onto lightly floured surface. Knead lightly in times. Flatten dough with hands or rolling pin into rectangle, 12x7 inches. Sprinkle with cheese and paprika; roll up tightly, beginning at 12-inch side. Pinch edges of dough into roll to seal well. Stretch roll to make even. Cut into 10 to 12, 1-inch slices. Place slightly apart in greased round pan, 8x1 1/2 inches. Bake for 10 to 15 minutes.

Yields about I dozen

COUNTRY HAM WITH RED-EYE

GRAVY

4 1/4-inch-thick slices country ham 1 cup water 1 tablespoon black coffee, optional

Cook ham slices in large heavy skillet over low heat until tender and lightly browned, about 15 minutes. Remove ham to plate. Add water to skillet, stirring to loosen all the browned bits. Continue cooking for about 3 to 5 minutes, adding coffee to obtain desired darkness. Serve gravy over the ham.

Yields 4 servings

VIRGINIA HAM BISCUITS

2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup vegetable shortening 1/2 cup finely ground country ham 3/4 cup buttermilk

Sift together flour, baking powder and salt in deep bowl. Cut shortening and ham into flour mixture with pastry blender until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl. Turn dough onto lightly floured surface. Knead gently until smooth, about a minute. Roll dough into 1/2-inch-thick circle or rectangle; cut with biscuit cutter dipped in flour and place dough on greased baking sheet. Bake in 425-degree oven until golden brown, about 15 to 20 minutes.

Yields about 1 1/2 dozen biscuits

CHICKEN SAUSAGE JAMBALAYA

1/4 teaspoon ground cayenne pepper 1/2 teaspoon dried thyme, crushed 1 teaspoon salt 1/4 cup olive oil 2 1/2-to 3 1/2-pound broiler-fryer chicken, cut up 1 cup diced, cooked, smoked, lean ham 1/2 pound andouille sausage or other smoked sausage, cut up 1 medium onion coarsely chopped 1 celery rib, coarsely chopped 6 cloves garlic, minced 1 large red bell pepper, coarsely chopped 1 large green pepper, coarsely chopped 1 teaspoon dried thyme 1 bay leaf 1 cup long-grain white rice 1 pound ripe tomatoes, chopped (about 3) 1 1/2 cups chicken broth Salt and pepper to taste Chopped parsley

Combine cayenne, thyme and salt. Heat oil in large heavy pan or Dutch oven over medium high heat. Sprinkle seasoning mixture over chicken parts on both sides. Heat olive oil in Dutch oven over medium high heat. Add the chicken to the hot oil, skin side down, in one layer. Brown chicken on all sides (2 batches may be necessary). Remove chicken; drain on paper towels. Add ham and sausage to the hot oil and brown on all sides, about 1 minute on each side. Remove ham and sausage; drain on paper towels. Add onion, celery, garlic, red bell pepper, and green bell pepper. Cook until vegetables are tender; pour off oil. Add chicken, ham, sausage, vegetables, thyme, bay leaf, tomatoes, and chicken broth. Sprinkle the rice over all and toss until combined well. Bring to boil over medium-high heat; reduce heat to low. Cover and simmer, stirring occasionally, for 20 minutes. Uncover and continue cooking 10 minutes longer. Remove bay leaf and season with salt and pepper.