Knack - Southern Yankee Cooking: Casseroles, Slow Cooker and Barbecue

Southern Yankee Cooking: Salads, Sides and Main Dishes

Brian Knack
Southern Yankee Cooking: Salads, Sides and Main Dishes
By Brian Knack Copyright 2015 Brian Knack Smashwords Edition Smashwords Edition, License Notes This eBook is licensed for your personal enjoyment only. This eBook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If youre reading this book and did not purchase it, or it was not purchased for your use only, then please return to your favorite eBook retailer and purchase your own copy. Thank you for respecting the hard work of this author.

I grew up on a farm in New York just a couple of hours north of New York City.

I lived in the same area until I was 38 then I moved to South Carolina. I have lived here for 7 and a half years now and have discovered that there are more Yankees in the South than there are in all of New York. When you look at a map showing migration of US citizens to other states, it shows that at least half of the citizens that move every year move to a southern state. Its a Yankee invasion! With this in mind, I decided to work to fuse the completely different cultures by using food! I love to cook. As I said, I grew up on a farm in the country and cooked all the time. When I came to South Carolina, my love for cooking grew even more as I learned to cook some good Southern Home Cooking.

Over the years, I have dabbled and fiddled with some of the recipes I learned from my home in the Catskill Mountain region of Upstate New York with some of the new ones I have learned in my time in South Carolina. The result has been unique recipe creations that fuse the two cultures combining the home cooking styles of the South with the hearty country cooking of the North. These recipes have never failed to get rave reviews by all who have tasted them. I like calling it Southern Yankee Cooking. So without any further ado lets get on with the cooking! Eat and enjoy!
Brian L. Knack

Serves 12
Ingredients
16 ounces multi colored penne pasta 1 cup creamy buttermilk ranch dressing cup bacon bits 2 Tbsp.

Dijon-style prepared mustard 1 cups grated Parmesan cheese 1 Tbsp. fresh dill weed 1 red onion, julienned 1 yellow bell pepper, julienned 1 orange bell pepper, julienned
Directions
In a large pot of salted and oiled boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, mix together the salad dressing, mustard, cheese and dill. Add pasta, bacon, red onion and bell peppers. Toss well; season with salt and pepper.
Cooks Tips: Chill 24 hours before serving for a complete flavor explosion! In place of the ranch, use cup Miracle Whip and cup sour cream.

Serves 7
Ingredients
pound bacon 6 cups fresh broccoli florets, chopped small cup diced onion cup golden raisins cup sunflower seeds cup Hellmans mayonnaise 1 tsp curry powder 2 Tbsp.

Serves 7
Ingredients
pound bacon 6 cups fresh broccoli florets, chopped small cup diced onion cup golden raisins cup sunflower seeds cup Hellmans mayonnaise 1 tsp curry powder 2 Tbsp.

Apple Cider Vinegar cup white sugar
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the bacon, broccoli, onion, raisins and sunflower seeds. Whisk together mayonnaise, curry powder, vinegar and sugar.
Cooks Tips: Use dried cranberries or cherries in place of the raisins.
Cooks Tips: Use dried cranberries or cherries in place of the raisins.

Replace the sunflower seeds with slivered almonds.

Serves 7
Ingredients
3 pounds potatoes, peeled and cubed cup chopped onion pound bacon, cooked and crumbled 2 teaspoons salt 3 eggs, hard boiled and chopped or quartered cup Hellmans mayonnaise cup vegetable oil cup Apple Cider Vinegar 2 Tbsp. white sugar 2 Tbsp. yellow mustard 2 Tbsp. fresh parsley 2 Tbsp. paprika ground black pepper to taste
Directions
Bring a large pot of salted water to a boil.

Add peeled and cut potatoes; cook until tender but still firm, about 15-20 minutes. Drain and transfer to a large bowl. Add onions. In a large bowl, whisk together the mayonnaise, bacon, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Top with egg and sprinkle with paprika.

Chill for 3 hours before serving to enhance flavors.
Cooks Tips: Leave the potato skins on for an even better flavor.

Serves 12
Ingredients
4-5 ears of yellow corn, kernels cut off of the cob 4-5 ears of white corn, kernels cut off of the cob 2 cups grape tomatoes, halved cup frozen peas 1 cucumber, diced and seeded cup chopped green onions 3 Tbsp. pimentos 1 cup Hellmans mayonnaise salt and pepper to taste
Directions
Let the peas thaw before starting. In a large bowl, mix the corn, white corn, tomatoes, sweet peas, cucumber, onion and pimentos. Fold in the mayonnaise.

Season with salt and pepper. Cover and chill at least 2 hours in the refrigerator.
Cooks Tips: Try serving as a dip with tortilla chips.

Serves 12
Ingredients
1 (7.5 ounce) package corn bread/muffin mix 1 pinch rubbed sage 1 cup Hellmans mayonnaise 1 cup sour cream 1 (1 ounce) package dry Ranch-style dressing mix 10 slices bacon, cooked and crumbled 2 (15.5 ounce) cans pinto beans, drained and rinsed 1 (10 ounce) can whole kernel corn, drained 3 medium tomatoes, chopped 1 cup chopped green pepper 1 cup chopped green onion 2 cups shredded Cheddar cheese
Directions
Preheat the oven to 400F (200C). Prepare the cornbread mix according to package directions. Spread into a greased 8 inch square pan.

Bake for 20 to 25 minutes in the preheated oven or until the top springs back when lightly pressed. Set aside to cool completely. In a small bowl, stir together the mayonnaise, sour cream and Ranch dressing mix. Set aside. Place half of the cubed cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese.

Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate overnight before serving.
Cooks Tips: Mix up your dressing in advance, add the beans and allow the mixture to meld for a couple of hours in the fridge. Cut the cornbread into tiny cubes before removing it from the pan.

Serves 6
Ingredients
1 (8 ounce) package uncooked elbow macaroni cup Hellmans mayonnaise 2 eggs, hardboiled and quartered 2 Tbsp. red wine vinegar 1 tsp sugar 1 tsp kosher salt 1 Tbsp. paprika 1 Tbsp. fresh dill weed 3 Tbsp. sweet pickle relish tsp white pepper cup green onions, minced
Directions
Bring a large pot of lightly salted water to a boil. sweet pickle relish tsp white pepper cup green onions, minced
Directions
Bring a large pot of lightly salted water to a boil.

Add macaroni and cook until tender, about 8 minutes. Drain and rinse under cold running water. In a large bowl, mix together the mayonnaise, dill, relish, vinegar, sugar, salt, pepper and green onions. Stir in the macaroni. Layer eggs on top and add paprika Cover and refrigerate for 3 hours and serve. lemon juice 1 Tbsp. lemon juice 1 Tbsp.