Southern Living cookbook recipes from over the years
On this Recipe Wednesday, we’re cooking up some Southern specialties.
And the recipes come from “Southern Living Community Cookbook” by Sheri Castle of Chapel Hill.
Sheri went through every recipe submitted by “Southern Living” readers over more than 50 years and selected recipes for the book.
Sheri stopped by FOX8 to share some of the recipes.
The book will be released Thursday at Mary’s Gourmet Diner. Her cooking demonstration will be at 11 a.m. along with a book signing. The event is free.
Here are some of the recipes:
Chicks in a Blanket with Spicy Mustard Sauce
This is an updated version of a classic crowd pleaser. Little sausages are baked in warm bread and dipped in sweet-hot honey mustard sauce. No wonder people gobble them up.
Makes 8 servings
1/2 cup honey mustard
2 Tbsp. olive oil
1 Tbsp. white wine vinegar
1 tsp. dried crushed red pepper
1 tsp. freshly ground black pepper
1 (8-oz.) can refrigerated crescent rolls
24 mini smoked chicken-and-apple sausages (12 oz.)
1 large egg yolk, lightly beaten
1 Tbsp. sesame seeds (optional)
1 Tbsp. poppy seeds (optional)
1 Tbsp. fennel seeds (optional)
1. To prepare sauce, stir together honey mustard, olive oil, vinegar, red pepper, and black pepper in a small bowl. Serve immediately, or cover and chill up to 12 hours.
2. To prepare rolls, preheat oven to 375°. Line a baking sheet with parchment paper.
3. Unroll crescent dough; separate along perforations into 8 triangles. Cut each triangle into 3 long triangles to form a total of 24.
4. Place 1 sausage link on wide end of each triangle; roll up dough around sausages, starting at wide end. Place point-side down, on baking sheet.
5. Brush tops of rolls with egg yolk. If desired, stir together sesame seeds, poppy seeds, and fennel seeds and sprinkle over rolls.
6. Bake 15 minutes or until golden brown. Serve immediately with Spicy Mustard Sauce.
Chiles Rellenos Squares
These tender squares deliver the flavor of their namesake, the popular cheese-stuffed and deep-fried poblano chiles, but are lighter, quicker, and easier. Great unadorned, they are also tasty when topped with a dab of salsa and sour cream. To bump up their heat, use Pepper Jack cheese and replace some of the mild green chiles with canned jalapeño peppers.
2 cups (8 oz.) shredded Monterey Jack cheese
2 cups (8 oz.) shredded Cheddar cheese
2 (4-oz.) cans chopped green chiles, drained
4 large eggs
1/4 cup milk
2 Tbsp. all-purpose flour
Serve with: sour cream, salsa, cilantro sprigs
1. Preheat oven to 375°. Lightly grease an 8-inch square baking dish.
2. Place half of the cheese in dish. Sprinkle chiles over cheese. Top with remaining cheese.
3. Whisk together eggs, milk, and flour. Pour over cheese mixture.
4. Bake 30 minutes or until set. Let stand 5 minutes. Cut into 2-inch squares and serve warm, topped with a little sour cream, salsa, and cilantro.
Big Easy Barbecue Shrimp [Classic Recipe]
Southerners are very precise about how we use the word barbecue, carefully reserving the term to refer to meat cooked low-and-slow over hardwood–unless we aren’t talking about that at all. For example, barbecue shrimp are cooked quickly in the oven. That doesn’t mean they are given short shrift. The results are fantastic. Created in 1954 at Pascal’s Manale Italian restaurant in New Orleans, barbecue shrimp soon became a classic. The seasonings may vary, but it’s always served with a crusty loaf of French bread for soaking up the spicy butter sauce. Cooking the shrimp in their shells is not only traditional, the shells contribute great flavor.
Makes 6 servings
3 lb. unpeeled large fresh shrimp (21/25 count)
3/4 cup butter
1/4 cup Worcestershire sauce
1/4 cup ketchup
3 bay leaves
2 lemons, sliced
2 Tbsp. Old Bay seasoning
1 Tbsp. Italian seasoning
2 Tbsp. Asian garlic-chili pepper sauce
2 tsp. hot sauce
Serve with: baguette slices
1. Preheat oven to 325°.
2. Place shrimp in a shallow foil-lined broiler pan or roasting pan.
3. Stir together butter, Worcestershire, ketchup, bay leaves, lemons, Old Bay, Italian seasoning, pepper sauce, and hot sauce in a medium saucepan. Cook over low heat, stirring until butter melts; pour over shrimp.
4. Bake at 325° for 25 minutes, stirring and turning shrimp after 10 minutes. Discard bay leaves. Serve hot with baguette slices.
Banana Cobbler with Streusel Topping
This creative cobbler reminds people of a delicious combination of warm banana bread, banana pudding, and great oatmeal cookies. For best results, use slightly over-ripe bananas that have yellow peels splotched with brown flecks. You won’t get the same depth of flavor or moistness without them.
Makes 8 servings
3/4 cup firmly packed light brown sugar
1/2 cup self-rising flour
1/2 cup butter, softened
1 cup uncooked regular oats
1/2 cup chopped pecans
1 cup self-rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 medium-size ripe bananas, sliced (2 lb. unpeeled; about 4 cups when thinly sliced)
Serve with: Vanilla or caramel ice cream
1. To prepare streusel, stir together brown sugar, flour, and butter in a large bowl until crumbly. Stir in oats and pecans. Chill until needed.
2. To prepare cobbler, preheat oven to 375°. Lightly grease an 11- x 7-inch baking dish.
3. Whisk together flour, sugar, and milk; mix only until blended. Whisk in melted butter. Pour batter into dish. Top with banana slices. Sprinkle with Streusel Topping.
4. Bake 40 to 45 minutes or until golden brown and bubbly. Let stand 10 minutes before serving warm, topped with ice cream.
From The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South. Copyright (c) 2014 by Oxmoor House. No reproductions or reprints allowed without express written consent from Oxmoor House