May the (cornbread of the) South Rise Again

In the spirit of this week's fabulous fourth, I've decided to celebrate the birth our nation by joining you all around the American dinner table. Particularly the kind I'm most familiar with; the Southern kind. Born and raised in the south, I've picked up a few life changing, mouthwatering, and all-together sinful recipes that are too good not to share. This menu is sure to bring you and your friends together over your new found love of sweet tea, dog racing, and all things southern you've been fixin' to dive into. Plaid, cut-offs, and mullets are encouraged.

Appetizer: Paula Deen's Jalapeno Hushpuppies

• 1 1/2 Qt peanut oil
• 1 1/2 Cup self-rise cornmeal
• 1 Cup self-rise flour
• 1/2 Cup chopped onion
• 7 oz diced canned jalapenos or 3/4 cup fresh jalapenos
• 15 oz creamed corn
• 2 eggs (beaten lightly)
• salt and pepper to taste

*Heat oil to 350 in a large deep frying pan or dutch oven
*Mix cornmeal, flour, onion, jalapenos, corn, and eggs together. Let stand for 5 minutes
* Drop batter by the teaspoon-full into hot oil. Let cook until golden brown
* Sprinkle with Salt & Pepper to taste

(Makes 36 Hushpuppies)

Main Course:
Chicken & Dumplings

• 1 roasting chicken, cut up
• 6 cups water
• 6 peppercorns
• 1 tablespoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon dill
• 1 teaspoon basil
• 1 teaspoon parsley
• ½ cup sliced carrots
• ½ cup diced celery
• ¼ cup chopped onions
• ½ cup frozen peas
• 1 cup sifted all purpose flour
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 egg, slightly beaten
• 2 tablespoons water
• chopped fresh parsley, for garnish

*Cover chicken with 6 cups of water in large pot. Add salt, peppercorns, cayenne pepper, dill, basil, parsley and carrots. Bring to a boil. Reduce heat and simmer for 1 hour or until tender.
* Remove chicken and carrots from broth with a slotted spoon and set aside. Add celery, onion, and frozen peas to broth and simmer for 15 minutes.
* Meanwhile, make dumplings. In a large bowl combine flour, salt, and butter, mixing with a fork. Make a well in center of flour. Add egg and 2 tablespoons water and beat with a fork until ingredients are combined. Place the dough on a lightly floured cutting board and roll out until ¼ inch thick. Cut into strips 1 inch wide and 2 inches long.Bring broth to a rolling boil and add dumplings, taking care to make sure dumplings don't stick together. Cover and return to boiling. Do not lift lid. When broth returns to boiling, reduce heat and simmer for 10 minutes. Remove lid and return chicken and carrots to broth and simmer for 5 minutes. Ladle into bowls and sprinkle fresh chopped parsley on top.

Remove chicken and carrots from broth with a slotted spoon and set aside. Add celery, onion, and frozen peas to broth and simmer for 15 minutes.

Meanwhile, make dumplings. In a large bowl combine flour, salt, and butter, mixing with a fork. Make a well in center of flour. Add egg and 2 tablespoons water and beat with a fork until ingredients are combined. Place the dough on a lightly floured cutting board and roll out until ¼ inch thick. Cut into strips 1 inch wide and 2 inches long.

Bring broth to a rolling boil and add dumplings, taking care to make sure dumplings don't stick together. Cover and return to boiling. Do not lift lid. When broth returns to boiling, reduce heat and simmer for 10 minutes. Remove lid and return chicken and carrots to broth and simmer for 5 minutes. Ladle into bowls and sprinkle fresh chopped parsley on top.

Read more at Suite101: Southern Chicken and Dumplings Recipe: Flat or Dropped Dumplings: Grandma's Traditional Comfort Food http://southerncuisine.suite101.com/article.cfm/grandmas_chicken_and_dumplings#ixzz0tF8JaBVf

(Serves 6)

Recipe can be found here

Remove chicken and carrots from broth with a slotted spoon and set aside. Add celery, onion, and frozen peas to broth and simmer for 15 minutes.

Meanwhile, make dumplings. In a large bowl combine flour, salt, and butter, mixing with a fork. Make a well in center of flour. Add egg and 2 tablespoons water and beat with a fork until ingredients are combined. Place the dough on a lightly floured cutting board and roll out until ¼ inch thick. Cut into strips 1 inch wide and 2 inches long.

Bring broth to a rolling boil and add dumplings, taking care to make sure dumplings don't stick together. Cover and return to boiling. Do not lift lid. When broth returns to boiling, reduce heat and simmer for 10 minutes. Remove lid and return chicken and carrots to broth and simmer for 5 minutes. Ladle into bowls and sprinkle fresh chopped parsley on top.

Read more at Suite101: Southern Chicken and Dumplings Recipe: Flat or Dropped Dumplings: Grandma's Traditional Comfort Food http://southerncuisine.suite101.com/article.cfm/grandmas_chicken_and_dumplings#ixzz0tF8JaBVf

Remove chicken and carrots from broth with a slotted spoon and set aside. Add celery, onion, and frozen peas to broth and simmer for 15 minutes.

Meanwhile, make dumplings. In a large bowl combine flour, salt, and butter, mixing with a fork. Make a well in center of flour. Add egg and 2 tablespoons water and beat with a fork until ingredients are combined. Place the dough on a lightly floured cutting board and roll out until ¼ inch thick. Cut into strips 1 inch wide and 2 inches long.

Bring broth to a rolling boil and add dumplings, taking care to make sure dumplings don't stick together. Cover and return to boiling. Do not lift lid. When broth returns to boiling, reduce heat and simmer for 10 minutes. Remove lid and return chicken and carrots to broth and simmer for 5 minutes. Ladle into bowls and sprinkle fresh chopped parsley on top.

Read more at Suite101: Southern Chicken and Dumplings Recipe: Flat or Dropped Dumplings: Grandma's Traditional Comfort Food http://southerncuisine.suite101.com/article.cfm/grandmas_chicken_and_dumplings#ixzz0tF8JaBVf

Grandmother's Spicy Cornbread

• 1/2 cup oil
• 1 cup Aunt Jemima Hot Rize Buttermilk Cornmeal
• 1 c buttermilk
• 1 egg (beaten)
• 1 T (more or less to taste- it's hot!!) Siracha Hot Chili Sauce
• 1/2 cup chopped sweet onion
• Honey (for dipping)

* Bake at 425 for 20 minutes or until golden brown in cast iron skillet
* Let cool and slice. Dip in honey and enjoy!

Green Beans with sauteed onions and toasted almonds

• 2 cans cut green beans
  
• 1/4 cup sliced almonds
• 1/2 T olive oil
• 1/2 T butter
• 2/3 cup diced onion

* Heat green beans in pot over medium heat
* Heat olive oil and butter over medium high heat in pansouth, southern food, recipes, cornbread, buttermilk pie, mint julep, chicken dumplings, paula deen, hush
*Saute onion and almond in pan, add salt and pepper to taste
*Add sauteed onion and almond to green beans & let green beans continue to cook until tender

Dessert:
Paula Deen's Buttermilk Pie

• 1 1/2 cup sugar
• 1/2 cup biscuit mix
• 3 eggs (lightly beaten)
• 1 cup buttermilk
• 1 t vanilla
• 1/3 c melted butter

*Beat w/ mixer just until moist
*Pour into butter-greased pan
* Bake at 350 for 50 minutes or until golden brown
* Top with powdered sugar or whip cream and berries

Cocktail:
Mint Julep

• 3 oz Bourbon whiskey
  
• 4-6 mint leaves
• sugar, to taste
  

*Place mint, sugar, and ice in glass
* Add Bourbon, stir, and let chill.

Enjoy!