Living - SOUTHERN LIVING Best Southern Recipes 179 All-Time Favorites

BEST SOUTHERN RECIPES On the Cover We combined two iconsmac and cheese and pimiento cheese to create . eISBN: 978-0-84875-242-2 PHOTOGRAPHED BY VICTOR PROTASIO STYLING BY MINDI SHAPIRO LEVINE FOOD STYLING BY VICTORIA COX EDITOR IN CHIEF SID EVANS EDITOR, SPECIAL EDITIONS JESSICA S. THUSTON ART DIRECTOR CLAIRE CORMANY CONTRIBUTING FOOD EDITOR PAT YORK MANAGING EDITOR MARY ELIZABETH DAVIS ASSOCIATE PRODUCTION MANAGER RACHEL ELLIS COPY CHIEF JULIE GILLIS EDITORIAL FELLOW SHELBY DAVIDSON Best Southern Recipes CONTENTS A big Southern breakfast is a rite of passage on the weekends. These recipes are our all-time favoritesmany of them make-ahead to save you time. Entertaining is part of our Southern DNA. Whether for a tailgate, bridal shower, or supper club, these recipes are sure to please any crowd.

Whether its Brunswick Stew or white BBQ sauce, regional differences play heavily into our love for backyard cookouts. We celebrate them all here. For 50 years, we have helped readers answer the inevitable Whats for supper? question. From make-ahead recipes to easy updates of old favorites, weve got your covered. These are the iconic recipes that have defined Southern cooking, cuisine, and this very magazine for decades. The once-humble Southern vegetable plate has rocketed to fame.

Chefs may try to replicate these recipes, but they all began in mamas kitchenand on these pages. Just like Mom used to make, these one-dish meals are full of nostalgia. Some of our most popular recipes ever, they are easy to make and delicious. Not everything weve done in the past 50 years has been solid gold. Lets have a laugh at our own expense. Editors Note This issue represents our best desserts from 50 years.

We edited and re-tested recipes when necessary. We also preserved the original whenever possible. For this reason, there may be minor inconsistencies in recipe style. In our opinion, technique and language may change with time, but quality and accuracy never will. BREAKFAST & BRUNCH A BIG SOUTHERN BREAKFAST IS A RITE OF PASSAGE ON WEEKENDS IN THE SOUTH. THESE RECIPES ARE OUR ALL-TIME READER FAVORITESAND MANY OF THEM ARE MAKE-AHEAD TO SAVE YOU TIME.

HASH BROWN BREAKFAST CASSEROLE December 2003 1 lb. ground hot pork sausage cup chopped onion 2 cups frozen cubed hash browns 5 large eggs, lightly beaten 2 cups (8 oz.) shredded sharp Cheddar cheese 1 cups milk 1 cup all-purpose baking mix tsp. salt tsp. pepper Toppings: picante sauce or green hot sauce, sour cream Garnish: fresh parsley sprigs Cook sausage and onion in a large skillet over medium-high 5 minutes or until meat crumbles. Stir in hash browns, and cook 5 to 7 minutes or until sausage is no longer pink and potatoes are lightly browned. Drain mixture on paper towels; spoon into a greased 13- x 9-inch baking dish.

Stir together eggs, cheese, and next 4 ingredients; pour evenly over sausage mixture, stirring well. Cover and chill 8 hours. Bake, covered with nonstick foil, at 350 for 45 minutes. Uncover and bake 10 more minutes or until a wooden pick inserted in the center comes out clean. Remove from oven, and let stand 5 minutes. Serve with desired toppings.

Garnish, if desired. SERVES 8
ACTIVE 27 min.
TOTAL 9 hours, 32 min. CRABMEAT BRUNCH SCRAMBLE January 1995 cup butter or margarine 1 (6-oz.) package ready-to-serve frozen crabmeat, thawed and drained 2 Tbsp. sliced green onions 8 large eggs, lightly beaten cup reduced-fat sour cream 2 Tbsp. grated Parmesan cheese tsp. pepper 3 English muffins, split, toasted, and buttered Melt butter in a large skillet; add crab-meat and green onions. pepper 3 English muffins, split, toasted, and buttered Melt butter in a large skillet; add crab-meat and green onions.

Cook over medium-high, stirring constantly, until onions are tender; set crabmeat mixture aside. Combine eggs and next 4 ingredients. Add to crabmeat mixture. Cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue cooking until eggs are thickened but still moist; do not stir constantly.

Serve immediately over muffin halves. SERVES 6 PAIN PERDU April 2004 In France, French toast is called lost bread, because its made from stale bread. 2 (16-oz.) French bread loaves 8 large eggs 4 cups whipping cream 1 cup sugar to 1 Tbsp. ground cinnamon 1 tsp. ground nutmeg 4 tsp. cream cheese (optional) Garnish: powdered sugar Cut bread into 24 (34-inch-thick) diagonal slices. cream cheese (optional) Garnish: powdered sugar Cut bread into 24 (34-inch-thick) diagonal slices.

Whisk together 8 large eggs and next 5 ingredients until well blended. Place bread slices in a 13- x 9-inch baking dish; pour egg mixture evenly over slices. Let stand 30 minutes or until liquid is absorbed. Remove bread slices from egg mixture, letting excess drip off. Cook bread slices, in batches, in a lightly greased nonstick skillet or griddle over medium-high 2 minutes on each side or until golden. Place bread slices on baking sheets; keep warm in a 200 oven.

Cook Champagne in a large saucepan over high until reduced by half. Gradually stir in syrup; cook over low until blended and warm. Arrange bread slices on serving plates; top with raspberries, blueberries, and, if desired, cream cheese. Drizzle evenly with syrup mixture. Garnish, if desired. SERVES 8 to 12
ACTIVE 55 min.
TOTAL 1 hour, 25 min.

ONE-DISH BLACKBERRY FRENCH TOAST November 2009 1 cup blackberry jam 1 (12-oz.) French bread loaf, cut into 1 -inch cubes 1 (8-oz.) package -less-fat cream cheese, cut into 1-inch cubes 4 large eggs 2 cups half-and-half 1 tsp. ground cinnamon 1 tsp. vanilla extract cup firmly packed brown sugar Toppings: maple syrup, whipped cream Cook jam in a small saucepan over medium 1 to 2 minutes or until melted and smooth, stirring once. Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes.

Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours. Preheat oven to 325. Bake, covered, 20 minutes.

Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings. SERVES 8 to 10
ACTIVE 21 min.
TOTAL 8 hours, 51 min. A LOOK BACK December 2003 Make-ahead holiday recipes, like Hash Brown Breakfast Casserole, are always reader favorites because they get you out of the kitchen so you can enjoy the festivities. SHELLFISH CRPES IN WINE-CHEESE SAUCE December 2000 cup butter or margarine, divided 2 cups chopped cooked shrimp (about 1 lb.) 1 cup (8 oz.) fresh crabmeat 2 green onions, minced cup dry vermouth* tsp. pepper Tbsp. butter or margarine, melted Wine-Cheese Sauce Crpes 2 cups (8 oz.) shredded Swiss cheese Garnish: sliced green onions Melt 14 cup butter in a large skillet over medium-high. butter or margarine, melted Wine-Cheese Sauce Crpes 2 cups (8 oz.) shredded Swiss cheese Garnish: sliced green onions Melt 14 cup butter in a large skillet over medium-high.