Genuine Southern Recipes

You had me riiiight up until the ten year mark on the bacon grease . Good tip on the dripping / shortening though - *noted*. Cheers mate!

 

Grits!!! Now there's something I nearly forgot - thank you! I'm not really a grit girl though. To be honest, I always want to smother them with butter or something sweet - anything but leaving them just `meh' all over my plate. I need to get over that - or accustomed to them.

 

And this is why I love you - thanks lovey!!! It made perfect sense and sounds [and tastes] delicious!

And the sides post...yes, I remember Fred's Dad's dinner - it was divine! I'm a bit cautious on the pinto beans thing, but I'll give it a try ( ).

 

collard greens

 

Do they have possums over yonder?

It's colored greens. Collard greens doesn't make any sense.

 

Oh, pinto beans are wonderful. Soak the dry beans all night, then pour off the water. Cover them with fresh water and throw in a ham hock or some country ham chips, some salt and pepper, and a little sugar. Simmer slow for a few hours. Sometimes I slice some onion to cook in with them, too. Serve with some good old mashed taters and cornbread. Delish.

Tip: Stir a little mayonnaise in your mashed potatoes along with the butter and and milk (or cream). Gives them a wonderful, rich taste and texture.

 

It's diversity day!

 

That's not a bit bad for you.

 

Fixing some colors for some collards?

 

No worse than potato salad.