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Recipes from Taste of the South

Last post Dec 14, 2006 5:07 PM by Melanie73 . 13 replies.


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  • Recipes from Taste of the South
    I see that there is alot of intrest in some of the recipes from the current issue of Taste of the South magazine. This is a wonderful magazine but it only comes out 4 times a year! So if you see it out on the newsstands...don't wait, pick it up! I'll post some of these great recipes from the winter issue.
    Good eatin'
    Melanie

    website address:
    www.tasteofthesouthmagazine.com
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  • RE: Recipes from Taste of the South
    Chocolate Cobbler
    (cover recipe)
    yield 8 servings

    1 1/4 cups sugar, divided
    1 cup all purpose flour
    7 Tbls. cocoa, divided
    2 tsps. baking powder
    1/4 tsp. salt
    1/2 cup milk
    1/3 cup butter, melted
    1 1/2 tsps. vanilla
    1/2 cup firmly packed light brown sugar
    1 1/2 cups hot water
    garnish: vanilla ice cream or whipped cream
    Preheat oven to 350 F. In a bowl, stir together 3/4 cup sugar, flour, 3 Tbls cocoa, baking powder, and salt. Stir in milk, butter, and vanilla; mix until smooth. Pour batter into an ungreased, 8-inch square glass baking pan. Stir together remaining 1/2 cup sugar, brown sugar, and remaining 4 Tbls cocoa. Sprinkle mixture over batter. Pour hot water over top-DO NOT STIR.
    Bake for 35 to 40 minutes, or until center of cobbler is almost set. Let stand for 15 minutes. Spoon into individual dessert dishes. The cobbler makes its own chocolate sauce in the bottom of the pan. Spoon sauce over each serving. Garnish with ice cream or whipped cream.
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  • RE: Recipes from Taste of the South
    I love this magazine!

    I need to subscribe to it because it is hard to find.
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  • RE: Recipes from Taste of the South
    Fried Sweet Potatoes
    makes 8 servings

    4 to 5 large unpeeled sweet potatoes
    1/2 cup butter
    1 1/2 cups sugar

    Place whole sweet potatoes in a large pot and add enough water to cover sweet potatoes. Bring to a boil over medium high heat on stovetop and cook for 5 minutes. Remove from heat and drain. When potatoes are cool enough to handle, peel and cut into 1/4 inch slices. In a large skillet on stovetop, melt butter. Layer sweet potato slices in bottom of skillet and pour sugar over potatoes. Cook over medium high heat until potatoes are tender and sugar begins to caramelize. Do not stir potatoes, just turn them carefully with a spatula to prevent sticking.
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  • RE: Recipes from Taste of the South
    Sassygrits here's the recipe you wanted...
    Hot Chicken Salad Casserole
    makes 4 servings

    1/2 cup chopped celery
    2 Tbls diced onion
    4 Tbls butter divided
    2 cups cooked chicken, diced
    1 (10 oz) can cream of chicken soup
    1/2 cup mayonnaise
    2 Tbls lemon juice
    2 boiled eggs, chopped
    1 (4 oz) jar drained pimientos
    1 tsp. salt
    1/4 tsp black pepper
    3/4 cups crumbled round butter crackers
    Preheat oven to 350 F. Grease a 9x13 inch baking dish. In a skillet over medium heat, saute celery and onion in 2 Tbls butter until tender. In a large bowl, combine celery mixture, chicken, soup, mayonnaise, lemon juice, eggs, pimientos, salt, and pepper,and stir well. Pour into prepared baking dish. Melt remaining 2 Tbls butter. In a small bowl, combine with crackers. Sprinkle on top of casserole. Bake for 30 minutes.
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  • RE: Recipes from Taste of the South
    Red-Velvet Cupcakes
    Yield: 12 cupcakes
    Preparation: 8 minutes
    Bake: 20 minutes

    1 cup all-purpose flour
    3/4 cup sugar
    1/4 cup unsweetened natural cocoa powder
    1/2 teaspoon baking soda
    1 egg
    3/4 cup vegetable oil
    1/2 cup buttermilk
    1/2 teaspoon white distilled vinegar
    1/2 teaspoon vanilla extract
    1 1/2 teaspoons red food coloring
    1 recipe Cream-Cheese Icing (Recipe follows.)
    Garnish: sliced almonds, cupcake crumbs

    • Preheat oven to 325°. Line a 12-cup muffin pan with paper liners.
    • In a mixing bowl, sift together flour, sugar, cocoa powder, and baking soda.
    • Add egg, oil, buttermilk, vinegar, vanilla, and food coloring and beat at medium speed with an electric mixer until combined.
    • Divide batter evenly among prepared muffin cups.
    • Bake for 20 minutes, or until a tester inserted near center comes out clean.
    • Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Reserve crumbs from edges of cupcakes for garnish. Frost cooled cupcakes with Cream-Cheese Icing.
    • Garnish with sliced almonds and reserved crumbs.

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  • RE: Recipes from Taste of the South
    Cream-Cheese Icing
    Yield: 1 1/2 cups
    Preparation: 5 minutes

    1 (8-ounce) package cream cheese, softened
    3/4 cup confectioners’ sugar
    1/8 teaspoon vanilla extract

    • In a mixing bowl, beat all ingredients at medium speed with an electric mixer until creamy.

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  • RE: Recipes from Taste of the South
    Chicken and Parmesan-Basil Dumplings
    Yield: 6 servings

    1 (32-ounce) carton chicken broth
    4 cups water
    1 bay leaf
    1 teaspoon onion powder
    1 teaspoon dried thyme
    1 1/2 cups all-purpose flour
    1/3 cup grated Parmesan cheese
    1/2 teaspoon salt
    1/2 cup vegetable shortening
    1 tablespoon chopped fresh basil
    1/2 cup milk
    3 tablespoons butter
    1 rotisserie chicken
    1/2 teaspoon ground black pepper
    Garnish: additional chopped
    fresh basil

    • In a large Dutch oven, combine chicken broth, water, bay leaf, onion powder, and thyme. Bring to a boil over medium heat on stovetop. Reduce heat and let simmer while making dumplings.
    • In a large bowl, blend together flour, Parmesan cheese, and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in chopped basil. Add milk and stir until dough forms a ball. Divide dough in half, and place half on a lightly floured surface. Roll out dough to a 1/8-inch thickness. Cut dough into strips, approximately 1-x-3 inches in size. Repeat with remaining half of dough.
    • Bring chicken broth to a full rolling boil on stovetop; add butter. Drop dumplings, a few at a time, into boiling broth, letting broth return to a boil before adding more. After all the dumplings have been added, cook for 15 minutes.
    • While dumplings are cooking, pull meat from rotisserie chicken, discarding skin and bones. Shred or chop chicken. (You should have approximately 3 cups of meat.) Add chicken to dumplings. Season with pepper to taste.
    • Reduce heat to a simmer and continue to cook for 5 to 10 minutes, or until chicken is heated through.
    • Garnish with additional fresh basil, if desired.


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  • RE: Recipes from Taste of the South
    Hoppin' John
    4 to 6 servings

    1 (14 oz) can chicken broth
    2 Tbls butter
    1 bay leaf
    1 cup long grain rice
    6 slices bacon
    1 red bell pepper, diced
    1 green bell pepper, diced
    1/2 large yellow onion, diced
    1 (15 oz) can black eyed peas, drained
    In a large saucpan, combine chicken stock, butter and bay leaf and bring ot a boil over high heat on stovetop. Add rice and cook, covered, over medium heat for approximately 20 minutes until all liquid has been absorbed and rice is tender. Discard bay leaf. Meanwhile, in a large skillet, fry bacon until crispy over medium heat on stovetop. Remove bacon to a plate to cool, reserving 2 Tbls bacon grease. Crumble cooled bacon; set aside. Return reserved bacon grease to skillet and saute bell peppers and onion until tender over medium heat on stovetop; set aside. Add peas, rice, and bacon to onion mixture in skillet, stirring gently to combine. Heat over medium heat on stovetop until warm.
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  • RE: Recipes from Taste of the South
    Need to go my DH wants to go christmas tree shopping. I'll post some more recipes later on..
    Melanie
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  • RE: Recipes from Taste of the South
    Melanie73 thank you so much for posting these recipes. My sister was talking about all those dumpling recipes. Is there a recipe for Quick N' Easy Chicken and Dumplings using the frozen dummplings?

    Sassygrits

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  • RE: Recipes from Taste of the South
    Sassygrits, yep there is a bunch of chicken and dumpling recipes in this issue. Here's the one you asked for.

    Quick 'n' Easy Chicken and Dumplings
    makes 4 servings

    2 cans (14 oz) each (3 1/2 cups) chicken broth
    3 1/2 cups water
    1 bay leaf
    1 tsp onion powder
    1 tsp dried thyme
    1 (15 oz) can cream of chicken soup
    2 Tbls butter
    1 rotisserie chicken
    24 frozen dumplings, thawed according to package directions
    1/2 tsp black pepper
    2 Tbls freshly chopped parsley

    In a large Dutch oven, combine chicken broth and water. Bring to a full rolling boil over medium heat on stovetop. Add bay leaf, onion powder, thyme, cream of chicken soup, and butter. When broth returns to a boil, add dumplings, a few at a time. Let the broth return to a boil before adding more dumplings. After all dumplings have been aded, cook for 10 minutes. While dumplings are cooking, pull meat from rotisserie chicken, discard skin and bones. Shred or chop chicken. You should have 3 cups of meat. Add chicken to broth mixture. Cover, remove pot from heat and let sit for 30 minutes. Remove bay leaf and season with salt and pepper and chopped parsley before serving.
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  • RE: Recipes from Taste of the South
    Melanie I have a sister that lives close to the Chicago area that didn't know about these frozen dumplings. I want to send her this recipe. So thanks a bunch young lady.

    Sassygrits

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  • RE: Recipes from Taste of the South
    :)
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