Recent Comments

Thanksgiving recipes from the South for Thanksgivukkah

This year thanksgiving and Hanukkah fall on the same day,  the last time Thanksgiving and Hanukkah shared a start date was 125 years ago — and it won’t happen again for another 76,000 or so years. The overlap involves the calendar that says this is 2013, and the Jewish calendar based on the solar and lunar cycle.
So here are some thanksgiving recipes for your inspiration.

Nana’s Sweet Potato Pie


3 large sweet potatoes (about 1 1/2 pounds)
2 large eggs
1 1/2 cups granulated sugar
1 stick unsalted sweet butter, at room temperature
1 can evaporated milk
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 9-inch pie shell
Boil sweet potatoes in their skin until they are knife tender (knife inserted into the potato slides off easily).

An old Menu

Drain the water off and allow sweet potatoes to cool. Peel and discard the skin. In a medium mixing bowl, add the sweet potatoes, eggs, butter, 1 teaspoon of cinnamon, nutmeg and 1 1/4 cups of the sugar, and whip until incorporated.
Add evaporated milk a little at a time until the filling becomes loose. Pour the filling into the pie crust.
Preheat oven to 350 degrees.
Take the remaining evaporated milk, 1/2 teaspoon cinnamon and sugar and heat until the sugar is dissolved. Brush the mixture on top of the filling.
Place pie into the oven and bake for 50 minutes or until the pie is firm to the touch.
Remove pie from the oven and allow to cool slightly before eating.


Mama Stamberg’s Cranberry Relish


Editor’s Note: As Susan Stamberg has noted, her mother-in-law got the recipe from a 1959 New York Times clipping of Craig Claiborne’s recipe for cranberry relish. In 1993, Claiborne told Stamberg: “Susan, I am simply delighted. We have gotten more mileage, you and I, out of that recipe than almost anything I’ve printed.”
This relish has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches and with roast beef.
Makes 1 1/2 pints
2 cups whole raw cranberries, washed
1 small onion
3/4 cup sour cream
1/2 cup sugar
2 tablespoons horseradish from a jar (“red is a bit milder than white”)
Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” Stamberg says. “I’m sure there’s a setting on the food processor that will give you a chunky grind, not a puree.”)
Add everything else and mix.
Put in a plastic container and freeze.
Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)
The relish will be thick, creamy and shocking pink. (“OK, Pepto-Bismol pink.”)

My Grandfather Kemp Tyler

Another Favorite Recipe
Here’s a little something extra — my truly favorite cranberry side dish. It’s from Madhur Jaffrey’s Cookbook: Easy East/West Menus for Family and Friends.
Garlicky Cranberry Chutney
1-inch piece of fresh ginger
3 cloves finely chopped garlic
1/2 cup apple cider vinegar
4 tablespoons sugar
1/8 teaspoon cayenne pepper
1 pound can cranberry sauce with berries
1/2 teaspoon salt (or less)
Ground black pepper
1. Cut ginger into paper-thin slices, stack them together and cut into really thin slivers.
2. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Bring to a simmer; simmer on medium flame about 15 minutes or until there are about 4 tablespoons liquid left.
3. Add can of cranberry sauce, salt and pepper. Mix and bring to a simmer. Lumps are OK. Simmer on a gentle heat for about 10 minutes.
Cool, store and refrigerate. It will keep for several days, if you don’t finish it ALL after first taste!
Have a wonderful holiday!


Grandmother’s Sour Cream Potatoes from
1. 8 potatoes
2. ½ pint of sour cream
3. 8 ounces of cream cheese
4. 1/8 tsp. of garlic salt.
5. ½ cup of oleo (margarine)
6. Paprika
Directions: Preheat oven to 350 degrees
1. Boil potatoes
2. Add salt to taste; drain well when cooked.
3. Add softened cream cheese, sour cream and garlic salt to potatoes
4. Mix well with mixer and place potatoes in 9-by-13 inch Pyrex baking dish.
5. Melt ½ cup of Oleo and pour over potatoes.
6. Sprinkle with paprika.
7. Bake at 350 degrees for 45 minutes.
I will also be preparing gravy today with the CIM chef when the potato recipe is recreated.
I’d like to offer these “Kitchen Hints” also listed in my grandmother’s cookbook, regarding gravy:

  • “Pale gravy may be browned by adding a bit of instant coffee straight from the jar. No bitter taste either.”
  • “Lumpless gravy can be your triumph if you add a pinch of salt to the flour before mixing it with water.”
  • “A small amount of baking soda added to gravy will eliminate excess grease.”

I hope your potatoes and gravy are a “triumph!” Looking forward to sharing the new version soon. ===================

Icebox Dinner Rolls

Sarvis Family 1903c


Southern Living NOVEMBER 2012
  • Yield: Makes about 1 1/2 dozen
  • Hands-on:30 Minutes
  • Total:9 Hours, 35 Minutes


  • 1 cup boiling water
  • 6 tablespoons shortening
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 (1/4-oz.) envelope active dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 1 large egg, lightly beaten
  • 4 cups all-purpose flour
  • 1/4 cup butter, melted and divided


1. Pour boiling water over shortening and next 2 ingredients in bowl of a heavy-duty electric stand mixer, and stir until shortening melts and sugar and salt are completely dissolved. Let stand 10 minutes or until about 110°.
2. Meanwhile, combine yeast and warm water in a 1-cup liquid measuring cup; let stand 5 minutes.
3. Add yeast mixture and egg to shortening mixture; beat at low speed until combined. Gradually add flour, beating at low speed 2 to 3 minutes or until flour is blended and dough is soft and smooth.
4. Place dough in a lightly greased bowl, turning to grease top. Cover and chill 8 to 24 hours.
5. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 1 minute). Gently shape dough into 60 (1-inch) balls; place 3 dough balls in each cup of 2 lightly greased 12-cup muffin pans. (You will fill only 20 cups.) Brush rolls with half of melted butter.
6. Cover pans with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes to 1 hour or until doubled in bulk.
7. Preheat oven to 400°. Bake rolls for 8 to 12 minutes or until golden brown. Brush with remaining melted butter. Serve immediately.


 Manthy Rolls

This is one of the oldest recipes in my family – they either came from Mrs. Manthy or my maternal grandmother gave the recipe to Mrs. Manthy. Either way, they are fabulous. Heat leftover rolls in the microwave for 10-15 seconds each so the cinnamon-sugar glaze gets warm and sticky, and the rolls are tender and soft. Yum.from

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 24 rolls


  • 3/4 cup butter
  • 1/2 cup sugar
  • 1 cup boiling water
  • 1 cup warm water
  • 2 pkgs. active dry yeast
  • 1 tsp. sugar
  • 2 eggs
  • 6-1/2 to 7 cups all purpose flour
  • 1/2 cup butter, melted
  • 1 cup sugar
  • 2 Tbsp. cinnamon


Combine 3/4 cup butter, 1/2 cup sugar and 1 cup boiling water in a large bowl and let cool to lukewarm. Combine 1 cup warm water, yeast, and 1 tsp. sugar in a small bowl and set aside for 5-10 minutes until the mixture becomes puffy. When the yeast mixture has puffed and the butter/sugar mixture is cooled to warm, combine these two mixtures and stir to blend.
Stir eggs into batter. Then stir in half the flour and beat well. Add more flour until the dough is too stiff to stir. Lightly sprinkle work surface with flour and knead the dough for five minutes, adding more flour if necessary, until dough is smooth and satiny.
Place dough in greased bowl, turning to grease the top. Cover bowl and let rise for 1 to 1-1/2 hours, until doubled in bulk. (You can cover the dough with waxed paper and foil and refrigerate it overnight to make this recipe easier. If you do, let it stand at room temperature for an hour before continuing with the recipe.) Punch down dough.
Roll out dough on lightly floured surface to 1/2″ thick. Cut dough into 24 1×6″ strips. Place melted butter in shallow bowl. Combine 1 cup sugar and 2 Tbsp. cinnamon on a plate. Dip each strip of dough into butter, then coat in the cinnamon sugar. Fold strip in half, short ends meeting, and twist dough twice. Place in greased 13×9″ pans, 12 strips to each pan. Cover and let rise in warm place until rolls are doubled and light, about 40-50 minutes.
Bake in preheated 350 degree oven for 25-30 minutes, until rolls are golden brown and firm. Remove from pans and let cool. Eat warm!
Source: my grandmother, Matha


This recipe for My Grandmother’s Parker House Rolls works best if you have a large stand mixer. If you don’t, go ahead and make it anyway. Just beat and beat the dough really well as you add the flour. Nobody will ever make these as light and fluffy as my Grandma Matha did, but every year I try!

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 rolls


  • 1 cup whole milk
  • 2 pkg. dry yeast
  • 1/2 cup butter, melted
  • 1/4 to 1 tsp. salt
  • 1/4 cup sugar
  • 2 eggs
  • 4-1/2 to 5 cups all-purpose flour
  • more melted butter


Warm the milk in a small saucepan over low heat to 110 degrees F. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly and puffy, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast. Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well. If you are going to refrigerate the dough, put it in the fridge before it has a chance to rise. It will rise overnight in the refrigerator; just not as high as it would at room temperature. Let the dough stand, covered, at room temperature for 1 hour before proceeding with recipe.)
Punch down the dough and roll out on floured surface to 1/2″ thickness. Cut with 3″ round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don’t unfold as they rise. Place in 2 greased 13×9″ pans, cover, and let rise again until double, about 45 minutes. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don’t use the same butter you used when forming the rolls – melt some fresh just for this step.
Note: To answer reviewer’s questions and comments:

  1. Do NOT let the dough rise before you refrigerate it, if you choose to make the dough ahead of time. These rolls will NOT rise three times; there’s too much sugar and fat in the recipe, which retards yeast growth. Put the dough into the refrigerator BEFORE the first rise.
  2. I’ve received several comments about the amount of salt in this recipe. I use 1/4 teaspoon because that’s the proportion I like, but you can add up to 1 teaspoon salt without harming the recipe. If you like yeast rolls that are slightly sweet, use less salt.
  3. f your rolls don’t rise, the yeast was dead; that isn’t the recipe’s fault. Make sure you follow the expiration date on the yeast and don’t make the liquid too hot. It should feel just warm to the touch when you add the yeast to the milk mixture.
  4. Never ever put the rolls into the oven and then turn on the heat. Preheating the oven means you turn on the empty oven and then when it reaches the correct temperature add the food. While the oven is preheating the bottom coils heat to their maximum temperature. That’s why the rolls burned on the bottom.
  5. Don’t use high protein or bread flour in this recipe. Regular all purpose bleached flour is the best type of use. I use Robin Hood flour because that’s what my grandmother used. And you use enough flour to make a soft dough. The amount of flour you will need depends on many factors, including where the wheat that made the flour was grown. As you get more experience, you’ll be able to tell by the feel of the dough when you’ve added enough flour.


Caramelized Onion-and-Gorgonzola Mashed Potatoes

Southern Living NOVEMBER 2001
  • Yield: 6 servings


  • 3 pounds Yukon gold potatoes, peeled and quartered
  • 1 3/4 teaspoons salt, divided
  • 2 tablespoons butter or margarine
  • 1 tablespoon olive oil
  • 2 medium onions, diced
  • 4 garlic cloves, minced
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
  • 1/2 cup butter or margarine
  • 3/4 cup half-and-half
  • 3/4 cup crumbled Gorgonzola or blue cheese
  • 3/4 teaspoon pepper
  • Garnish: fresh rosemary sprigs


Bring potato, 1 teaspoon salt, and water to cover to a boil in a Dutch oven; cook 20 to 25 minutes or until tender. Drain and keep warm.
Melt 2 tablespoons butter with oil in a skillet over medium heat; add onion, and cook, stirring often, 12 to 17 minutes or until tender. Add garlic, and cook 3 minutes. Stir in rosemary; remove from heat.
Mash potato with a potato masher; stir in 1/2 cup butter, half-and-half, and cheese until blended. Stir in onion mixture, remaining 3/4 teaspoon salt, and pepper. Spoon enough mixture into a decorative, ovenproof dish or 13- x 9-inch baking dish to fill bottom; pipe or dollop remaining mixture over top.
Broil, 3 inches from heat, 5 minutes or until top is lightly browned. Garnish, if desired.

Cornbread Dressing


Deliciously moist and perfectly seasoned, this five-star recipe really has no rivals. It does take a little extra time to prepare cornbread dressing from scratch, but it’s definitely worth the effort, and freezes beautifully.
Southern Living NOVEMBER 2002
  • Yield: Makes 16 to 18 servings


  • 1 cup butter or margarine, divided
  • 3 cups white cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 7 large eggs, divided
  • 3 cups buttermilk
  • 3 cups soft breadcrumbs
  • 2 medium onions, diced (2 cups)
  • 1 large bunch celery, diced (3 cups)
  • 1/2 cup finely chopped fresh sage*
  • 6 (10 1/2-ounce) cans condensed chicken broth, undiluted
  • 1 tablespoon pepper


Place 1/2 cup butter in a 13- x 9-inch pan; heat in oven at 425° for 4 minutes.
Combine cornmeal and next 5 ingredients; whisk in 3 eggs and buttermilk.
Pour hot butter into batter, stirring until blended. Pour batter into pan.
Bake at 425° for 30 minutes or until golden brown. Cool.
Crumble cornbread into a large bowl; stir in breadcrumbs, and set aside.
Melt remaining 1/2 cup butter in a large skillet over medium heat; add onions and celery, and saute until tender. Stir in sage, and saute 1 more minute.
Stir vegetables, remaining 4 eggs, chicken broth, and pepper into cornbread mixture; pour evenly into 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish. Cover and chill 8 hours.
Bake, uncovered, at 375° for 35 to 40 minutes or until golden brown.
*1 tablespoon dried rubbed sage may be substituted for fresh sage.
Andouille Sausage, Apple, and Pecan Dressing: Brown 3/4 pound diced andouille sausage in a skillet over medium heat; drain. Add sausage; 2 Granny Smith apples, chopped; and 2 cups chopped toasted pecans to dressing. Proceed as directed, baking 40 to 45 minutes or until done.


Shrimp and Grits Dressing

Southern Living NOVEMBER 2011
  • Yield: Makes 6 to 8 servings
  • Hands-on:35 Minutes
  • Total:1 Hour, 50 Minutes


  • 1 pound peeled, medium-size raw shrimp (5 1/60 count)
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 cup uncooked regular grits
  • 1/2 cup butter
  • 3 large eggs, lightly beaten
  • 1 red bell pepper, diced
  • 1 cup fine, dry breadcrumbs
  • 1 cup chopped green onions
  • 1/2 cup grated Parmesan cheese


1. Preheat oven to 325°. Devein shrimp, if desired.
2. Bring broth and next 2 ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes or until liquid is absorbed. Remove from heat.
3. Stir together eggs and next 4 ingredients in a large bowl. Gradually stir about one-fourth of hot grits mixture into egg mixture; add egg mixture to remaining hot grits mixture, stirring constantly. Stir in shrimp until blended. Pour grits mixture into a lightly greased 11- x 7-inch baking dish.
4. Bake at 325º for 55 minutes to 1 hour or until mixture is set. Let stand 10 minutes.


Smoked-Oyster-and-Andouille Dressing

Give your dressing an extra-savory depth of flavor with the addition of humble canned, smoked oysters.
Southern Living NOVEMBER 2013
  • Yield: Makes 8 to 10 servings
  • Hands-on:1 Hour
  • Total:2 Hours, 10 Minutes


  • 5 cups crumbled cornbread
  • 8 ounces sourdough bread slices, cut into 1/2-inch cubes (5 cups)
  • 1 cup butter
  • 2 cups diced andouille sausage
  • 2 cups chopped onion (about 1 large)
  • 2 cups finely chopped celery (4 to 5 ribs)
  • 1 cup chopped green bell pepper
  • 1/4 cup chopped fresh sage
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon Cajun blackened seasoning
  • 1 tablespoon poultry seasoning
  • 1 teaspoon black pepper
  • 3 (3.75-oz.) cans smoked oysters, drained
  • 4 cups chicken broth
  • 4 large eggs, lightly beaten


1. Preheat oven to 400º. Stir together cornbread and bread cubes in a large bowl. Melt butter in a large saucepan over medium heat. Add sausage, and cook, covered and stirring occasionally, 5 to 7 minutes or until butter turns a light orange. Remove sausage with a slotted spoon; drain on paper towels.
2. Add onion and next 2 ingredients to butter; sauté 8 minutes or until tender. Add sage and next 2 ingredients, and sauté 1 minute. Stir in Cajun seasoning and next 2 ingredients; remove from heat.
3. Stir vegetables and sausage into cornbread mixture. Stir in oysters and next 2 ingredients. Spread in a lightly greased 13- x 9-inch pan; cover with aluminum foil.
4. Bake, covered, at 400° for 30 minutes. Uncover and bake 30 more minutes or until browned and thoroughly cooked. Let stand 10 minutes before serving.
Note: We tested with Weber New Orleans Cajun Seasoning and cornbread made with Martha White Cotton Country Cornbread Mix. (Do not use a sweet cornbread mix, such as Jiffy.)


Creamed Collards


Try this easy method for cutting up the bacon: Remove wrapping from bacon. Place the entire pound of cold bacon on a cutting board, and slice into 12-inch cubes.
Southern Living NOVEMBER 2008
  • Yield: Makes 8 to 10 servings
  • Cook time:40 Minutes
  • Prep time:20 Minutes


  • 4 1/2 pounds fresh collard greens*
  • 1 pound bacon, chopped
  • 1/4 cup butter
  • 2 large onions, diced
  • 3 cups chicken broth
  • 1/2 cup apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Béchamel Sauce


1. Rinse collard greens. Trim and discard thick stems from bottom of collard green leaves (about 2 inches); coarsely chop collards.
2. Cook bacon, in batches, in an 8-qt. stock pot over medium heat 10 to 12 minutes or until crisp. Remove bacon with a slotted spoon, and drain on paper towels, reserving drippings in stock pot. Reserve 14 cup bacon.
3. Add butter and onions to hot drippings in skillet. Sauté onion 8 minutes or until tender. Add collards, in batches, and cook, stirring occasionally, 5 minutes or until wilted. Stir in chicken broth, next 3 ingredients, and remaining bacon.
4. Bring to a boil. Reduce heat to low, and cook, stirring occasionally, 15 minutes or to desired degree of tenderness. Drain collards, reserving 1 cup liquid.
5. Stir in Béchamel Sauce. Stir in reserved cooking liquid, 1/4 cup at a time, to desired consistency. Transfer to a serving dish, and sprinkle with reserved 1/4 cup bacon.
*2 (1-lb.) packages fresh collard greens, thoroughly washed, trimmed, and chopped, may be substituted.

just a bonus

Dr. Klaw’s Lobstah Rolls


There are three secrets you have to follow to make the perfect lobster roll: 1) Keep it simple — keep the green stuff out of the mix, and never ever add celery. 2) Steam the lobster in a salty bath. 3) Never toss out the lobster liquids that are in the shells. That liquid is like lobster extract or lobster flavor on steroids.

Lobster Roll

Courtesy of Ben Sargent

Serves 6
1 large onion, halved
2 tablespoons coarse sea salt
4 large garlic cloves, smashed and peeled
3 bay leaves
1 teaspoon black peppercorns, cracked
4 (1 1/2-pound) lobsters
8 tablespoons (1 stick) salted butter
1 teaspoon garlic powder
6 top-sliced hot dog buns
2 tablespoons mayonnaise
Fine sea salt
Old Bay seasoning
1. In a large clam or lobster pot, add 2 inches of water. Put in the onion halves cut sides down and add the coarse sea salt, garlic, bay leaves and black peppercorns. Bring to a boil over high heat.
2. Put in the lobsters head up, the first two sitting on the onion halves, and loosely stack the other two lobsters, making sure all the lobsters are evenly spaced apart. Cover and cook over medium-high heat until bright red all over, about 6 minutes. They will be a little undercooked for a reason!
3. Transfer the lobsters to a large rimmed baking sheet and let cool. Working over the sheet to collect all the lobster juices and fat, twist the tails and the claws from the bodies. Pull off the tail ends or flippers from the tail shells and push the tail meat out of the shells with your thumb. Cut down the top of the tails and discard the dark vein. Twist the knuckles from the claws. Cover the claws with a kitchen towel and, with a mallet or the back of a large knife, gently crack the claws on both sides to loosen the shells from the meat. Break the shell off of the claws and pull out the meat, preferably in one piece. Break up the knuckles and push out the meat.
4. Cut the tails down the center and give all of the lobster meat just a few chops; the meat should be in nice chunks. You should have about 5 cups of meat. Put the meat and the collected juices in a large skillet and set aside.
5. Heat a griddle. Meanwhile, in a small saucepan, melt the butter with the garlic powder and stir. Open the hot dog buns and brush only the insides with some of the garlic butter. Toast the buns on the hot griddle on medium-high heat until golden brown and crisp, about 2 minutes per side. Reduce the heat to medium if the griddle gets too hot.
6. Very gently reheat the lobster meat over low heat until barely hot. Remove the skillet from the heat, stir in the mayonnaise, and season with fine sea salt. Pack the lobster meat into the toasted buns and drizzle each with a little more of the garlic butter. Sprinkle with Old Bay seasoning and serve right away. You should have a nice pink-orange sauce developing around the meat as a result of the mayo and lobster juice cooking just a bit.
The cooked lobster meat and juices can be refrigerated overnight. Bring to room temperature, then reheat very gently if you are assembling the rolls the following day. Save the lobster bodies and shells for bisque or stock. Store in the freezer for up to one month.
NOTE: Lobster rolls should taste like lobster, not celery! Just use a good sweet hot dog bun, big chunks of lobster, a little mayo and some butter, and you will have perfection.

visit for more southern cooking recipes


–> —–

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>