Weaver - Down South Delights: The 25 Best Recipes from the True South

Ingredients:

• 6 sirloin cube steaks
• 1 tsp. salt and pepper
• 3 C flour
• 1 C cracker crumbs
• 6 T chopped marjoram
• 3 eggs, whisked
• 2 C buttermilk
• canola oil

Directions:

1. Season the cubed steak, set aside
2. In a bowl, combine the next three ingredients
3. In a separate bowl, combine the next two ingredients
4. Heat a skillet with 1-2 oil for frying
5. Dip steaks in the egg mixture first, then in the dry ingredients, covering completely
6. Add floured steak to frying pan and fry for 6 minutes, give-or-take, on each side
7. Remove steak to a paper towel covered plate
8. Serve with southern style mashed potatoes and gravy

Ingredients:

• 2 poblano peppers
• 2 ears corn, husked
• 1 pkg. uncooked rotini
• C chorizo, cooked
• 3 T butter
• 3 T flour
• 3 C milk
• 3 C shredded cheese
• 1 tsp. salt and pepper
• C crushed tortilla chips
• C panko
• 3 T melted butter

Directions:

1. Preheat the broiler and set the rack only 5-6 from the heat; broil the peppers and corn on foil-lined jelly roll pan for about 10 minutes or so
2. Add the peppers to a freezer bag, seal and let stand for 10 minutes, let the skin fall or loosen
3. Let the corn broil for another 20 minutes after removing the peppers
4. Peel the peppers after 20 minutes and throw away the seeds as well, chop
5. Chip kernels from the cobs and lower to heat to 400 degrees
6. At this point, you can go ahead and boil the pasta according to the package and drain
7. In a skillet, cook the chorizo, stirring every few minutes, set chorizo aside once browned and drain grease
8. Melt butter in the same skillet and whisk in your flour; once flour and butter are browned (do not burn), you can start whisking in the milk, a little at a time. This should take about 12-15 minutes for the sauce to thicken
9. Stir in the peppers corn, chorizo and stir
10. Pour everything into bowl with the pasta and stir
11. Now, take the tortilla chips, and the panko with 3 T butter and sprinkle it over the pasta
12. Bake everything for 12-15 minutes at 400 degrees
13. Serve

Ingredients:

• 1 lb. red beans, dry
• 1 lb. smoked turkey sausage, sliced
• 1-2 ribs celery, chopped
• 1 green pepper, chopped
• 1 sweet onion, chopped
• 3 T minced garlic
• 1 T creole seasoning
• cooked long grain brown rice

Directions:

1. Take the first 8 ingredients and 7 C water and add to your slow cooker; cook on high for 7-8 hourswait until the beans are tender
2. Serve slow cooker meal over the cooked long grain rice

Ingredients:

• 2 lbs. chicken roast, chopped to bite size pieces
• 1 C flour
• tsp. thyme
• tsp. crushed rosemary
• tsp. dried basil
• tsp. paprika
• 1 tsp. salt and pepper to taste
• tsp. cajun seasoning
• C vegetable shortening
• 2 potatoes, peeled and chunked
• 1-2 carrots, chopped
• 1 rib celery, chopped
• 1 C diced sweet onion, chopped
• 2 C water
• 4 C beef broth
• 1 T beef basegranules
• hot, cooked white rice

Directions:

1. Take the flour, the next 7 ingredients and the roast and add them to a large Ziploc bag; shake to cover the meat, remove the meat and place in a heated skillet but save the extra floured seasoning
2. With the meat, add a little oil to the skillet, brown the meat and add oil as needed
3. While cooking the stew meat, go ahead and prepare the vegetables and throw them into your slow cooker, except the onions
4. Go ahead and add the browned meat to the slow cooker, over the veggies
5. In the skillet, add a little flour, (whatever was leftover) and cook for 1-2 minutes, stirring so it doesnt burn
6. Go ahead and whisk in the water and broth, bringing this to a boil
7. Whisk until everything thickens up, at which time you can add in the onion to your slow cooker and pour gravy mix over top of everything in the slow cooker
8. Cook on low for about 8 hours
9. Wait for the meat to be tender and your home to smell like a deep south amazing beef stew
10. Serve with cooked rice or egg noodles

Ingredients:

• C water
• 2 lbs. ground beef
• C minced onion
• 2 T minced garlic
• C minced green bell pepper
• 1 sleeve crushed crackers
• tsp. salt and pepper to taste
• tsp. Italian seasoning
• tsp. seasoning
• 1 egg, whisked
• C milk
• 1 T Worcestershire sauce

Glaze

• C ketchup
• 1 T creole mustard
• 2 T brown sugar

Directions:

1. Add C water to the slow cooker
2. In a bowl, mix the ground beef, vegetables, saltines, seasoning and the whisked egg, combine
3. Carefully and gently, you can add in the milk if it seems dry, otherwise you wont need the milk
4. Create a loaf from the mixture and set inside the slow cooker
5. Add Worcestershire sauce over the loaf and cook for 4-6 hours on low
6. Create the glaze by mixing the glaze ingredients in a separate bowl and spread over the meatloaf
7. Let set for 4-5 minutes before serving

Ingredients:

• 5 lbs. boneless chuck roast
• 3 T minced garlic
• cracked black pepper
• 1 rib celery, chunked
• 1 T back drippings
• 1 onion, sliced
• 1 envelope dry onion dressing mix
• 1 envelope dry brown gravy
• tsp. dried thyme
• tsp. dried rosemary
• 1 C coke
• 1 bay leaf
• 1 jalapeno
• 4 pepperoncini peppers
• C Italian Mix Giardiniera
• 1 T butter
• 1 T cornstarch

Directions:

1. Cut slits in the roast all over and place small portions of minced garlic into the slits
2. Heat 1 T bacon grease and brown the roast in on all sides
3. Place the celery into the bottom of the slow cooker and add roast on top
4. Saut your onions in a skillet for 3-4 minutes
5. Transfer the onions to the slow cooker, add on top of the roast
6. In a bowl, whisk the ranch dressing, gravy mix and seasonings together, pour the coke over them and whisk
7. Add the bay leaf, jalapeno (whole), pepperoncini, and Giardiniera on top of the roast and pour the coke mix over everything in the slow cooker