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Artichoke Dip       

Baked Grapefruit

Black Olive Dip

Blintz Hors D-oevre

Cheese Log

Cheese Ring

Crab Stuffed Mushroom

Pimento Cheese

Stuffed Celery





Artichoke Dip

Recipe By     :Barbara Blumenfeld


  1  Cup  Parmesan Cheese -- grated

  1  Cup  Miracle Whip®

  1  Cup (tall Can)  Artichoke Hearts -- chopped

  1  Small Can Water Chestnuts -- drained and chopped


Mix all ingredients and bake in glass pie pan in 400 degree oven for 15 minutes or until firm.  Serve in chafing dish.  Use crackers as dip.                                


Baked Grapefruit

  Recipe By     :Michele Buck

  Section 1/2 grapefruit as usually prepared:  Sprinkle brown sugar over top.  Tablespoon of maraschino cherry.

Dot with butter.  Put under boiler until sugar begins to cook and edges turn slightly brown.


Black Olive Dip


Recipe By     :Pat Branch

  2    cans  black olives

  2    cans  Old El Paso Green Chilies

  3    Tomatoes -- Peeled, chopped

  4    onions -- chopped

  3    tablespoons  olive oil

  3    teaspoons  olive oil

  3    teaspoons  wine vinegar

       garlic powder

       salt and pepper


Mix all together.


Blintz Hors D-oevre


Recipe By     :Barbara Blumenfeld

  2 loaves  White Bread -- sliced long way

  1  Pound  Cream Cheese

  2         Egg Yolks

     ½ Cup   Sugar

     1/2 Pound  Butter -- melted

             Sugar and Cinnamon

             Sour Cream


Cut crusts off bread and roll thin.  Cream together cream cheese, egg yolks and sugar.  Spread creamed mixture on bread, roll length wise like jelly roll. Mix together melted butter, sugar and cinnamon and roll each log in mixture. Harden for a few minutes in refrigerator.  Cut in 1" pieces--freeze if desired.  To serve bake until golden brown at 350 degrees 15 to 25 minutes. Serve with sour cream. Source:  "Nita Levin"                       


 Cheese Log


Recipe By     :Barbara Blumenfeld

  3   Ounces  Sharp Cheddar Cheese

  8   Ounces  Cream Cheese

  1  Teaspoon  Worstershire Sauce

  1            Onion

               Fish or Tuna

Mix all ingredients together and form into two logs. Roll in chopped nuts.  Refrigerate and slice thin.  Serve with fancy crackers.  Source:    "Marion Levin"



Cheese Ring


Recipe By     :Phyllis Brackin


  1   16 Oz  Extra Sharp Cheddar Cheese

  1   Medium  Onion

  1   Clove  Garlic -- minced

  1   Cup Pecans -- chopped

     1/2  Cup  Mayonnaise -- Hellman's

     1/2  Teaspoon  Tobasco

Mix together place in a mold to make ring.   


Magnolia's Pimiento Cheese

Michael Nickell, Director of Operations of Magnolia’s, one of the restaurants featured on the Culinary Tours of Charleston, graciously shared one of his personal, and most southern, recipes.

“One of my best friend’s mother, Alice Marks, made the quintessential Pimiento Cheese. I have never seen her recipe, so this is about as close as I can get to duplicating her ‘Southern Caviar.’ I prefer to use the fresh roasted red pepper. It gives enough extra depth and flavor to be worth the 50 minute roasting and peeling process. If you prefer a spicy version, add 1 tablespoon of sautéed minced jalapeno pepper and a few dashes of hot sauce.”


Makes 2½ cups

5 large roasted red peppers, peeled, seeded and chopped or 2 1/2 cups jarred diced red pimientos

1 cup finely chopped stuffed green olives

1¼ lbs New York or Vermont sharp white cheddar cheese, grated

¼ cup freshly grated parmesan cheese

¼ cup mayonnaise

1 tablespoon chopped fresh parsley

½ teaspoon freshly ground black pepper

Dash cayenne pepper


Combine all of the ingredients in a mixing bowl and mix well. Season to taste with cayenne pepper. Refrigerate until ready to serve.

For more information or reservations for the Culinary Tours of Charleston, call 843-722-TOUR.


Stuffed Celery


Recipe By    :Michele Buck


Celery Stalks -- 2 " pieces

1  Underwood's Deviled Ham

  1/4 Cup Roquefort Cheese

1     Tablespoon  Cream Cheese

  1/4 Cup  Green Pepper -- chopped

Clean and cut celery stalks in 2" pieces.  Stuff with Underwood's Deviled ham, Roquefort, cream cheese mixed, and chopped pepper.


Crab Stuffed Mushrooms

By Sylvia Burson Rushing

1 stick butter

1 cup Philadelphia cream cheese

1 can white crab meat

(½ - 1cup fresh crab meat)

Thicken with bread crumbs to stuff large mushrooms. Serve with lemons warmed and tied with cheesecloth to squeeze juice to taste.

Or leave off head chunks and serve in Fondue to use as French bread dip.

  Deviled Eggs

Slice the eggs in half lengthwise
Removing yolks to a medium bowl
Place the whites on a serving platter.
Using a fork, mash the yolks.
Add a tablespoon of mayonnaise
Salt and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites
Top with paprika.



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