Southern recipes are like your great grandma’s pearls – a fine-looking creation that is appreciated, valuable, and hard to come by – unless they’re passed down from generation to generation. That’s especially true in Northeast Tennessee, where the food is out-of-this-world good, and recipes are often guarded more heavily than Fort Knox.
Fortunately, The Heritage Alliance of Northeast Tennessee and Southwest Virginia, which is dedicated to the preservation of the architectural, historical, and cultural heritage of our region, has collected some incredible southern recipes in its Taste of Tennessee cookbook. And they’re allowing us to share those recipes with you, so for some great reading and delicious meals and treats, read on – and enjoy!
Tomato Pudding
(Submitted by Doris Smithson Temple)
For this incredible appetizer, you’ll need:
– 2 or 3 (14.5 oz.) cans of whole tomatoes, drained OR
– 1-2 quarts of canned tomatoes, drained
– 1/2 to 3/4 cup sugar
– 1/2 cup water
– 2 tablespoons butter
– 4 to 6 leftover, cold biscuits
– Salt and pepper (to taste)
In a heavy pan, combine tomatoes, sugar, water, butter, salt, and pepper. Bring it to a boil, then crumble the biscuits into the boiling mixture while stirring constantly. Reduce heat to low and cook until the mixture thickens, stirring often. Serve hot or at room temperature.
If you don’t know how to make homemade biscuits (taught to many of us from birth), you could grab some from Hardee’s or Bojangles or use frozen ones (but only if you’re desperate).
Chicken and Dumplings
(Submitted by Joanie Scott)
Ah, a hearty Southern favorite that is full of mouthwatering goodness and always hits the spot!
– 1 whole chicken or equivalent, no skin
– 1 onion, chopped
– 2 celery stalks, chopped
– 1 teaspoon salt
– 6 cups water
Combine chicken, onion, celery, salt, and 6 cups of water in a large pot. Cover and heat to boiling. Reduce heat to simmer until chicken is tender (about 10-20 minutes). Remove and set aside cooked chicken and as much of the onion and celery as can be strained out.
Dumplings (double the amount if you want more)
– 2 cups flour
– 3/4 to 1 cup reserved or canned chicken broth
– 1 teaspoon salt
– 1 beaten egg
Combine flour, chicken broth, salt, and egg in a bowl (should resemble a thick batter). Add more broth if needed. Drop the batter by spoonfuls into boiling chicken stock. Boil the dumplings until all the dough has been dropped in. Turn to low and simmer for 10 minutes. Add back chicken, onion, and celery. Cover, turn off the heat, and let stand for 15 minutes.
Quick Hominy Casserole
(submitted by Deb Ingram)
What? You’ve never heard of hominy? This Southern staple will become one of your favorites – we promise!
– 2 (14.5 oz) cans of white hominy
– 1 can of cream of mushroom soup
– 1/2 cup milk
– 1/2 cup grated cheese
– 1 teaspoon sugar
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon onion flakes (optional)
– Dash of soy sauce
– Dash of black pepper
– 1 cup cornflake crumbs
– 2 tablespoons butter, melted
Heat oven to 350 degrees. Grease a 1.5-quart casserole dish and put hominy in the dish. Mix soup, milk, cheese, and seasonings. Pour over the hominy. Top with cornflake crumbs and pour the melted butter over the top. Bake for about 30 minutes or until bubbling hot and slightly thickened.
Note: Diced green chilies or diced jalapenos can also be added to the mixture.
Three-Generation Vegetable Soup
(Submitted by Marat Moore)
Marat says her grandmother, Elsie Atkinson of Hartsville, S.C., began the tradition of making this hearty soup on the first cold day of fall.
– 2 soup bones, or equivalent
– bay leaf
– 2 cloves garlic, minced
– Mrs. Dash seasoning, salt-free
– 1 large onion, diced
– 1 potato, diced
– 1 sweet potato, diced
– 1 green/red pepper, diced
– 2 stalks celery, diced
– 2 carrots, diced
– 1/2 cup green beans
– 1/4 of a head of cabbage, chopped
– 1 cup stewed tomatoes
– 1 package of frozen vegetables
– 1 medium-size V-8 Juice
– Worcestershire sauce
Cover soup bones or equivalent with 4 inches of water. Add bay leaf, a shake of Mrs. Dash, and garlic. Bring to a boil, then simmer for two hours. If using soup bones, remove them. Add diced onion, white and sweet potatoes, celery, pepper, carrots, cabbage, green beans, and cabbage. Bring to a boil, then simmer for 30 to 45 minutes. Add tomatoes, V-8, frozen vegetables, and a splash of Worcestershire sauce. Cook for 30 minutes. Remove the bay leaf… and enjoy!
Mashed Potato Casserole
(Submitted by Leeann Smith)
There’s nothing like a Southern-made casserole – and this one is unquestionably a favorite!
– 1 (5 lb.) bag of potatoes, peeled, cubed, and boiled
– 1 (8 oz.) package of cream cheese
– 1-1/2 teaspoons salt
– 1 tablespoon dried chives
– 1 pint sour cream
– 1 stick melted butter
– 1 tablespoon dried parsley flakes
– Paprika
Mash potatoes thoroughly. Add the remaining ingredients except for paprika. Mix the ingredients together and pour into a large (9×13 inch) greased dish. Sprinkle paprika on top. Refrigerate overnight, if desired.
Bake at 350 degrees for 45 minutes.
Corn Pudding
(Submitted by Peggy R. Gray)
This one is so simple, but it’s also soooo tasty!
– 1 can cream-style corn
– 2 tablespoons flour
– 2 tablespoons sugar
– 1/2 cup melted butter
– 2 eggs, beaten
– 1 cup milk
Mix all ingredients well and bake for 45 minutes at 350 degrees. And now for a couple of unbelievably delicious desserts, which include sugar and real butter, Southern requirements for all things sweet!
This first recipe comes from Chris Loveday, who submitted this gem from her mother, Ruth Hawk, who was born in 1924, and passed away in 2012.
Brown Sugar Pie
– 1 cup of brown sugar
– 1 egg
– 2 tablespoons milk
– 2 tablespoons flour
– 1/4 cup butter
– 1/2 teaspoon vanilla
Mix all ingredients together. Bake in a pie crust at 350 degrees for 60 minutes. And then there’s this super easy but yummy recipe from the family of Peggy Shore’s great-grandmother, which was part of their family before the Civil War and has been passed down for generations.
Grandmother Brown’s Semi-Pound Cake
(Submitted by Peggy Shore)
– 1-3/4 cups sugar
– 2 cups flour
– 1 cup shortening
– 6 eggs
– 1 teaspoon almond or lemon flavoring
Beat shortening and sugar until light and fluffy. Add almond or lemon flavoring. Blend in eggs one at a time, mixing after each. Add flour gradually. Mix well. Pour into an Angel Food cake pan or a Bundt cake pan (floured and greased). Bake at 300 degrees for at least an hour.
There’s More Up Here!
Check out these Cafes & Diners Worth The Drive or the Best Burgers & BBQ in Northeast Tennessee.
