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Recipes

This page is Favorite recipes sent in by our Georgia Club Members.
Try some of these and get a Taste of the South!!!

Grits Casserole
Ingredients
This is best when using left over grits from breakfast, or you can make a fresh pot!
  • 1/2 to 1lb of browned sausage
  • 1 cup cheddar cheese
  • 1 egg
  • left over grits, or 6 servings
  • Directions
    Mix cooked sausage, cheese , egg and grits in a pan. Pour into a greased casserole dish. Bake about 30 minutes at 350°. Sprinkle with cheese after removing from oven.
    Makes a great side dish or main course.
    Mary Bowen




    "Gonga" Birchmore's Brunswick Stew
    Ingredients
    "Brunswick stew" is a dish that is as varied as bar-b-que. Nobody makes it quite the same. This is my great grandmother's [basic] recipe. (It was hand written in her cookbook, circa 1880s. At this time, she lived in Comer, Georgia, not far from Athens.) A stew like this cries out for variations. Be creative! The main thing to remember about this recipe is to use "used" meat. In other words, leftover cooked meats, whether they be fried, baked, broiled or roasted. The blending of flavors of the leftover meats is what gives it such a unique flavor. Do NOT, however, use seafood of any kind in this dish.
  • Leftover pork, beef, chicken (enough to make 3 to 4 cups of meat) (note: the original recipe called for squirrel, rabbit, venison, doves, quail, or whatever "game" was available)
  • 2 cans tomatoes (14-16 oz each)
  • 1 can whole kernel yellow corn
  • 2 large or 3 medium Idaho potatoes
  • 2 medium onions (Great Granny didn't use Vidalias, but I sure do!)
  • 1 can baby lima beans (14 to 16 oz)
  • 2 Tbsp cider vinegar
  • salt & pepper to taste
  • Directions
    Grind meat, potatoes & onions In large pot, put tomatoes, corn, lima beans (including all the juices; excess liquid can be reduced if you feel there is too much) and vinegar. Add meat, potatoes and onions. Bring slowly to a light boil, stirring regularly. Reduce heat and simmer, stirring occasionally for at least an hour. This dish is even better when reheated the next day. Serve with crackers or cornbread and buttermilk.
    Goldie Meow




    Mint Julep
    A famous classic of the South!!
    Ingredients
  • 4 Sprigs of Mint
  • 2 1/2Oz.Bourbon
  • 1Tsp.Sugar, Powdered
  • 2Tsp.Water
  • Directions
    Serve in a Collins Glass.Muddle mint leaves, powdered sugar, and water in a collins glass. Fill glass with shaved or crushed ice and add bourbon. Top with more ice and garnish with a mint sprig. Serve with a straw.
    Donna Cline




    Navajo Tacos
    Ingredients
    For the Bean Topping
  • 2 c organic pinto beans, rinsed and soaked overnight
  • 1 clove garlic, minced
  • Ingredients
    For the Tortillas
  • 3 c unbleached white flour
  • 1 t salt
  • 2 t baking soda
  • 1/2 c trans fat free spread, melted
  • 3/4 c water
  • Safflower oil for frying (about 1 ½ cups)
  • Ingredients
    For the Tacos
  • 1 head romaine lettuce, shredded
  • 4 lg tomatoes, diced
  • 4 med white onions, diced
  • 1 8-oz pkg shredded soy cheddar or cheddar cheese
  • 1 8-oz pkg shredded soy jalapeño cheese or jalapeño cheese
  • Directions
    1. To make the bean topping, drain beans and place in a medium pot. Add minced garlic and add fresh water to cover by 1 inch. Bring water to boil and reduce to a simmer. Cook until beans are tender, about 1 ¼ hours. Drain.
    2. To make the tortillas, combine flour, salt, and baking soda in a large bowl. Add the melted margarine and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces and roll each piece into an 8-inch round.
    3. In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds until slightly browned, and flip to cook the other side, about 15 to 20 seconds until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.
    4. To assemble tacos, combine the cooked beans in a medium bowl. Spoon a few beans into each taco, and serve with other toppings in separate bowls, so people can create tacos to their taste.
    Serves 6 Debra Pat.



    Dessert Recipes

    FRUIT COBBLER
    Ingredients
  • 1/2 cup sugar
  • 1 cup Baking Mix
  • 1/4 cup butter
  • 1/4 cup Half and Half
  • 1/4 tsp. vanilla
  • 2-21 oz. cans fruit pie filling
  • Directions
    Heat oven to 375º. Mix sugar, Baking Mix. Cut in butter, Mix in cream, vanilla; shape into ball and refrigerate 30 min. Pour fruit into 7 by 11" pan; Heat 10 min. Roll chilled dough out on floured surface; Place over hot fruit. Bake 25 min, or until golden. Brush with melted butter. Sprinkle with sugar.
    Yeild: 6 to 8 servings. Jaygirl




    Nelda's Easy Fresh Peach Cobbler
    Ingredients
  • About 6 large fresh peaches
  • 2 tablespoons sugar
  • 1 stick margarine
  • 3/4 cups sugar
  • 3/4 cups self-rising flour
  • 3/4 cups milk
  • Directions
    Slice peaches and sprinkle with the two tablespoons of sugar. In a 2-quart baking dish, melt margarine. Mix remaining sugar, flour, and milk. Pour over melted margarine, do NOT stir. Spoon peaches on top, do NOT stir. Bake in 350 degree oven for 1 hour.
    Nelda Spires
    Visit Nelda's Peach Page and her Chocolate Page.


    Southern Pound Cake
    Ingredients
  • 1 lb. Butter, at room temperature
  • 1 lb. Powdered Sugar (Confectioner's Sugar)
  • 1/2 tsp. Salt
  • 3 cups Cake Flour, sifted 3 times and re-measured
  • 6 large Eggs, at room temperature
  • 1 1/2 tsp. Vanilla Extract
  • Directions
    In a large mixing bowl, cream butter and sugar together. Add the salt, flour, eggs, and vanilla. Make sure the cake batter is blended together until fluffy. Pour in a well-oiled and floured tube pan or a non-stick tube pan. Bake in a pre-heated 325-F degree oven for 1 hour and 15 minutes, or until a tooth pick that is inserted in the center of the cake comes out clean. Remove from the oven and let cool in pan for about 10 minutes. Remove from pan and place on a rack to finish cooling.
    Makes 1 Cake


    Pumpkin Nut Bread (cake)
    Ingredients
  • Fluted Bundt Pan
  • 3 cups sifted all-purpose flour
  • 1/2 t.baking powder
  • 1 t. baking soda
  • 1 t. ground nutmeg
  • 1 t. ground cloves
  • 1 t. ground cinnamon
  • 1/2 t. salt
  • 3 cups sugar
  • 1 cup veg. oil
  • 3 eggs
  • 1 (16oz. can pumpkin)
  • 1 cup chopped dark raisins
  • 1 cup chopped walnuts
  • Directions
    Heat oven to 350 deg. Grease and flour pan. In medium size bowl, sift together flour, baking powder, baking soda, nutmeg, cloves, cinnamon and salt. In a large bowl place sugar, oil, and eggs; stir until well blended. Stir pumpkin into egg mixture. Gradually add sifted dry ingredients stirring well after each addition.
    Fold in raisins and nuts and pour into pre- pared pan. Bake 1 hour and 1-20 min. or until tester comes out clean. Cool on wire rack about 10 min. before removing from pan. Then coll completely on rack.
    This is great with cool whip on top.
    Jodi Meeks



    Kudzu Recipes
    Southern Fried Chicken & Southern Pecan Pie
    Recipes Galore (Sent in by a Friend of Georgia)
    Flavors of the South(Sent in by Thomas Latham)
    Cookin' With Grits and other Southern Recipies
    The Gentleman's Guide to Swine Dining in Georgia

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