Thursday, December 27, 2012

Southern Comfort Food

One of a Southerners’ favorite things is comfort food! All of us Southern Belles like to keep in shape and look nice, but deep down there’s a little Paula Deen in all of us craving some grits or some good ole’ mac n’ cheese. Here are some of my favorite recopies that are indicative to the South:

BAKED CHEESE GRITS (Southern Living)
Prep time: 15 min           Cook: 15 min      Bake time: 45 min
4 cups chicken broth                                               
1 ¼ cups uncooked quick-cooking grits                                                                       
½ (8 oz.) block extra-sharp cheddar cheese, shredded (about 1 cup)
½ (8 oz.) block Monterey Jack cheese, shredded (about 1 cup)
¼ cup whipping cream                                   
1 teaspoon hot sauce
¼ tsp. ground black pepper                                   
1/8 – ¼ tsp. ground red pepper
1 tsp Worcestershire sauce (optional)           
3 large eggs, lightly beaten
Bring chicken broth to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese, next, 5 ingredients, and if desired, Worcestershire sauce, stirring until cheese melts. Remove from heat and stir in eggs. Pour grits into a lightly greased 2-quarter or 11x8 inch-baking dish. Bake, uncovered, at 350 for 40 to 45 minutes or until golden and set.

Two 8-ounce cans refrigerated crescent dinner rolls
1-pound ground sausage, mild sausage
1)      Separate 1 can of dough and form into 4 rectangles. Firmly press the perforations to seal. Take the uncooked sausage and cut into 8 chunks. Using 4 chunks of the sausage, spread each of the rectangles with a thin layer (about 1/8 inch thick). Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining sausage. Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes, then cut each roll into 4 slices.
2)     When ready to bake, preheat the oven to 375 F. Place the sausage swirls ½ inch apart on ungreased baking sheets. Bake for 18 to 20 minutes, until golden brown, and the sausage is thoroughly cooked.

MAC N’ CHEESE (Paula Deen)

Prep Time: 5 min            Cook Time: 3 hr
2 cups uncooked elbow macaroni
4 tablespoons (1/2 stuck) butter, cut into pieces
2 ½ cups (about 10 oz.) grated sharp cheddar cheese
3 eggs, beaten                                               
½ cup sour cream
1 (10 ¾ oz.) can condensed Cheddar cheese soup
½ teaspoon salt                                                
1 cup whole milk
½ teaspoon dry mustard                                   
½ teaspoon black pepper
Boil the macaroni in a 2-quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

(Miss Daisy) 
1 3 oz. pkg. strawberry                           
 1/3 cup mayonnaise
1 cup boiling water                                  
 1 3 oz. pkg. cream cheese
1 can strawberry pie filling                      
1 8 ¾ oz. can crushed pineapple drained 
1 3 oz. pkg. lemon gelatin                        
 ½ cup heavy cram whipped
1 cup boiling water
Dissolve strawberry gelatin in 1-cup boiling water; stir in pie filling. Pour into 9X9 dish; chill until partially set. Dissolve lemon gelatin in 1 cup boiling water. Beat mayonnaise and cream cheese with mixer. Beat in lemon gelatin. Fold in pineapple and whipped cream. Spread on strawberry layer. Chill. Cut in squares to serve.


  1. Ohhh, I love homemade Mac and Cheese. I've never tried putting eggs or sour cream in mine but it sure sounds yummy.

    1. Paula Deen always has great recipes and the Mac and Cheese is really good!

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