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Meat, Poultry and Seafood


Brisket Beef

Celebration Chicken

Cheezy Chicken Roll Ups

Chicken a la King

Chicken and Rice Casserole

Chicken Casserole

Chuck Wagon Steak

Crab Cakes

Creamed Ham and Mushrooms

Egg Cheese Grit

Elizabeth's Chicken Casserole

Erma's Lo Cal
Cowboy Stew

Grilled Shrimp

Guerry’s Shrimp Casserole

Hot Crabmeat Sandwiches

Jack Tyson Grilled Chicken

Lokshen Kugle Noodle

Pressed Chicken

Pork and Rice Casserole

Salmon Croquettes

Sweet and Sour Curried Chicken or Turkey

Brisket Beef

Recipe By: Barbara Blumenfeld

4 1/2 Pounds Brisket With Good Size Layer of Fat on Top

2 Onions -- sliced

1 1/2 Cans Consommé or Bouillon

1 Package Dry Onion Soup

3 1/2 Tablespoons Worcestershire Sauce

1 Cup Dry White Lima Beans -- parboiled 1 hour

Brown onions in a little oil. Season brisket with salt, pepper, garlic or onion salt. Brown brisket on both sides in roaster. Add the liquid ingredients, the par-boiled lima beans next. Sprinkle onion soup liberally over everything. You may substitute sliced potatoes for the lima beans. Cover roaster tightly and cook slowly in 300 degree oven for 2 to 2 and one half hours. Check for doneness with a serving fork. If the roast is tender, remove from oven.

Celebration Chicken

1 cup sliced almonds, toasted, divided

1 (2.24 ounce) jar sliced dried beef

6 boneless, skinless chicken breasts

White pepper, paprika, onion salt and celery salt to taste

12 strips bacon

2 (10.75 ounce) cans cream of mushroom soup

1 cup sour cream

1 (8 ounce package cream cheese, softened

1 (7.3 ounce) jar sliced mushrooms, drained

Rice, cooked

For garnish: sprigs of parsley

Toast almonds on a cookie sheet in a ego degree oven for 10 minutes and set aside. Preheat oven to 275 degrees. Grease a 9x13 inch pan with nonstick cooking spray. Spread sliced dried beef on bottom of pan in a slingle layer. Cut each chicken breast into 2 small strips. Sprinkle each very lightly with pepper, paprika, onion salt and celery salt. Fold each strip into a roll with spices on inside; wrap a piece of bacon on outside, and secure with a toothpick. Place each chicken roll on top of a piece of dried beef. Combine soup, sour cream and cream cheese. Fold in mushrooms and 1/2 cup almonds. Pour over chicken breasts. Cover with foil, and bake 2 1/2 hours. Remove foil, and lightly brown for 30 minutes. Serve over rice. Sprinkle with remaining almonds and garnish with a few sprigs parsley: Yield 12 servings

Cheezy Chicken Roll Ups

1 Tablespoon Minced Onion

1 Teaspoon Green Pepper

1 Tablespoon Butter

1 5 Oz Can Chicken

1 1/2 Cups Cheddar Cheese -- Grated

1/2 Cup Sour Cream

1 Teaspoon Hot Sauce

1/4 Teaspoon Pepper

1/4 Teaspoon Salt

1 Can Buttermilk Biscuits (10)

1 Can Cream of Chicken Soup

1 Can Milk

Saute onion, pepper in butter. Drain. Cut chicken into small pieces. Add 1 cup of cheese, sour cream, hot sauce, onion, green pepper, salt and pepper. Mix well. Roll biscuits thin. Spread mixture on each one. Roll. Place on cookie sheet. Bake using temperature on biscuit directions.


Chicken a la King

1/2 stick butter

3 Tablespoons flour

salt and pepper

1 cup chicken -- cooked and chopped

1 cup chicken broth

1 cup cream (or milk)

Melt butter. Add flour, salt and pepper. Remove from heat. Add chicken broth a little at the time.

Stir in milk.

Return to heat and bring to a boil, stirring constantly (so that milk, etc. will thicken)

Reduce heat and add chicken.

Heat thoroughly and serve.

Chicken and Rice Casserole

1 cup Uncle Ben's Rice

1 envelope onion soup mix

1 can cream of mushroom soup

1 3/4 cups boiling water

2 tablespoons pimento

6 chicken breast -- salted



Combine first 6 ingredients in casserole.

Place chicken on top of this mixture.

Dot with butter and sprinkle with paprika.

Cover with foil.

Bake 375 degrees for 1 hour, 15 minutes


Chicken Casserole

1 cup chicken breasts -- cooked and diced

1/2 cup mayonnaise

1 can cream of chicken soup

2 eggs -- boiled and diced

1 cup celery -- finely diced

1/2 cup almonds -- slivered

1 tablespoon onion -- minced

2 teaspoons Worcestershire sauce

1 cup potato chips -- crushed

1/2 cup cracker crumbs (12)

Combine all ingredients, except potato chips.

Top with chips.

Bake 350 degrees for 30 minutes.


Chuck Wagon Steak

1 teaspoon sugar

1/4 cup flour

2 pounds lean been

2 tablespoons shortening

2 teaspoons salt

1/4 teaspoon pepper

1 teaspoon chili powder

1 bay leaf

2 tomatoes

1 can beef broth

6 small potatoes

6 small carrots

6 small onions

4 stalks celery

1 can peas

Combine sugar and flour and coat meat with mixture; brown in shortening.

Add seasonings, tomatoes and broth.

Cover and simmer 1-1/2 to 2 hours.

Stir in vegetables, except peas. Cook 30 minutes.

Add peas, cook 15 minutes; serve.


Creamed Ham and Mushrooms

1/4 cup onion, finely chopped

3 tablespoons butter, or margarine, melted

½ pound fresh mushooms, sliced

1 1/2 teaspoons lemon juice

1/4 cup all-purpose flour

2 cups milk

1 1/2 tablespoons dry sherry

1/2 teaspoon salt

1/4 teaspoon dry mustard

white pepper

4 cups ham, cooked and diced

Saute onions in butter until transparent; add mushrooms and lemon juice and saute until mushrooms are tender. Blend in flour; cook over low heat, stirring constantly, until bubbly.

Gradually stir in milk and sherry; add salt, mustard and pepper.Cook until thickened, stirring constantly. Stir ham into sauce; bring to a boil and cook 1 minute. Serve in patty shells.

Egg Cheese Grits

1 stick butter

1/2 pound Velveeta

6 eggs

1 cup grits

Go ahead and make grits and then add ingredients. Cook at 325 degrees for 1 hr and 30 minutes. Source:

"Linda Bevis"


Elizabeth's Chicken Casserole

Recipe By :Elizabeth Allen

6 to 8 Chicken Breasts -- cooked and cut up

1 Box Escort Crackers

1 Small Sour Cream

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

2 Sticks Butter -- melted

1 Can Water Chestnuts

Line 2 quart casserole with 1/2 of the crackers. Pour over this 1/2 of the melted butter. Layer chicken on crackers.Mix soups and sour cream.

Pour over chicken. Put layers of water chestnuts and other half of crackers on top. Pour other butter on this. Bake at 350 degrees until bubbly.


Guerry’s Shrimp Casserole

2 cans mushroom soup

1 large diced green pepper

1 large diced onion

2 teaspoons lemon juice

4 Tablespoons melted butter

2 boxes Uncle Ben’s Minute Long grain rice

3 pounds cooked shrimp

1 teaspoon Worcestershire

1 teaspoon dry mustard

½ teaspoon pepper

1 cup or 8 oz. Cubed cheddar cheese

Prepare rice according to box directions without adding seasonings in rice package. Mix all ingredients in big bowl. Cook uncovered in greased 131/2 by 83/4 glass casserole for 40 minutes at 375 degrees.


Hot Crabmeat Sandwiches

1 can crabmeat

1 cup grated sharp cheese

1 cup mayonnaise

dash worcestershire sauce

dash red pepper

1 teaspoon grated onion

1/4 cup bell pepper -- chopped

Spread on slightly toasted bread or Holland rusk.

Heat on BROIL


Lokshen Kugel (noodle)

Recipe By :Barbara Blumenfeld

8 Ounces Bag Broad Egg Noodles -- boiled and drained

3 Eggs

1/2 Stick Butter -- melted

2 Cups Pineapple With Juice

2 Cups Cottage Cheese

3/4 Cup Commercial Sour Cream

1 Teaspoon Salt

1/4 Cup Sugar

1 Teaspoon Vanilla

1/2 Cup Milk

Combine all ingredients and place in 2 quart shallow baking dish which has been greased.

Sprinkle top with cinnamon sugar. Bake at 350 degrees for 1 hour.


Erma's Lo Cal Cowboy Stew

1 Pound Ground Round or Ground Chuck

1 Can Cream Style Corn

1 Can Vegall Mixed Vegetables

1 Can Stewed Tomatoes

1 Can Tomato Sauce

1 Can Spanish Rice

Brown meat, wash in colander. Add to other ingredients. Add corn and Spanish rice last.


Pork and Rice Casserole

Pork Chops

1 Cup Uncooked Rice

1 Pint Tomatoes

1 Onion -- chopped

Celery -- chopped

1 Cup Water

Brown pork chops in fat. Add 1 cup uncooked rice, 1 pint of tomatoes, 1 chopped onion and chopped celery. Add 1 cup of water. Cover. Cook over low heat until tender.

Pressed Chicken

1 5 pound hen

3/4 cup celery -- finely cut

1 small jar pimientos

1/8 pound almonds -- chopped

2 eggs -- boiled and chopped

1 pint chicken stock

2 tablespoons gelatin

1 1/2 teaspoons pepper

juice of 1 lemon

salt, pepper, cayenne pepper, to taste

1 small onion

Boil hen in water with several pieces of celery and onion. Soak gelatin in 3/4 cup of cold water.

Add to the pint of hot stock. Stir and add lemon juice. Coarsely cut up chicken meat, removing skin and bone. Mix all and chill in a mold.

Slice and serve on lettuce with mayonnaise.


Salmon Croquettes

1 teaspoon baking powder

1/2 cup flour

1 egg

1 can salmon

Drain Salmon reserving liquid. Add egg to salmon. When gummy add 1/2 cup of flour.

Add baking powder to liquid. When foamy mix with salmon. Fry in hot oil. Source:

"Jean Burson"


Sweet and Sour Curried Chicken or Turkey

Recipe By :Lonelle Jackson

3 Scallions (up to 3" of Top)

1 Garlic Clove (or Juice)

1/2 Chicken or Turkey Stock

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

1 Tablespoon Curry Powder

1/8 Teaspoon Accent® Seasoning Mix

2 Cups Chicken or Turkey -- chopped

1/4 Cup Slivered Almonds

1 Small Can of Button Mushrooms -- chopped

1 Cup Pineapple Chunks. -- diced and drained

Saute garlic and scallions in chicken stock for 5 minutes. Combine soups, curry powder, Accent and blend. Add remaining ingredients. Cook for 20 minutes. Serve over chow mein noodles.


Jack Tyson Grilled Chicken


Chicken cut up—legs and wings are popular grilled


Butter, melted

Salt and pepper

Baste the chicken constantly with the garlic butter mixture.


This is the fall back dish when the fish don’t bite.


1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko
Canola oil

1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Grilled Shrimp

Mix all ingredients together in a small bowl. Cover and chill until ready to

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)

Copyright 1996  These are my own working genealogy files that I share with you.  The errors are my own.  But, perhaps they will give you a starting point.  All original writing is copyrighted.  Webmaster