Southern Cooking

CHEESE GRITS 

What Ya'll Need:

• 3 1/2 cups water
• 1 cup white or yellow grits
• 1 cup shredded sharp Cheddar cheese
• 4 tablespoons butter
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground red pepper

What Ya'll Need To Do:

1. In a large saucepan, bring water to a boil over high heat. Add grits and cook 5 to 7 minutes, stirring occasionally until mixture is thick.
    
2. Remove from heat and add cheese and butter; stir until melted.
    
3. Add remaining ingredients and stir until well combined. Serve immediately or place in a sprayed muffin tin and chill. Just before serving, heat in a preheated 350 degree F oven for 15 to 20 minutes. 

MASHED TATORS

Ingredients:

1 3/4 pounds baking potatoes, peeled and cut into chunks

1/2 cup buttermilk

4 tablespoons (1/2 stick) butter

2 teaspoons salt

1/2 teaspoon black pepper

1/8 teaspoon grated nutmeg

Directions:

1. In a large pot, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are very tender, 20 to 25 minutes; drain well and transfer to a bowl.

2. While the potatoes are still hot, using a potato masher, mash in the buttermilk, butter, salt, black pepper, and nutmeg. Mash until the potatoes are the consistency you like. Serve piping hot.

FRIED CHICKEN

What Ya'll Need:

• 1 (3- to 3-1/2-pound) whole chicken, cut into 8 pieces
• 2 1/2 teaspoons salt, divided
• 2 cups all-purpose flour
• 1/2 teaspoon garlic powder
• 3/4 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 cup buttermilk
• 2 cups vegetable shortening

What Ya'll Need To Do:

1. Place chicken in a large bowl and add enough water to cover. Add 2 teaspoons salt and soak chicken 20 minutes.
    
2. In a shallow dish, combine flour, the remaining 1/2 teaspoon salt, the garlic powder, cayenne pepper, and black pepper; mix well. Place buttermilk in another shallow dish.
    
3. Remove chicken from water and dip in flour mixture, coating completely. Dip chicken in buttermilk then in flour mixture again, coating all sides.
    
4. In a large soup pot, heat shortening over medium-low heat until hot but not smoking, about 300 degrees F.
    
5. Place coated chicken in soup pot in batches and fry 8 to 10 minutes per side, or until golden and juices run clear. Drain on a paper towel-lined platter and serve immediately.

Perfect Pecan Pie

What Ya'll Need:

• 1 cup light corn syrup
• 3 tablespoons butter
• 1/2 cup firmly-packed light brown sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 eggs, lightly beaten
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cup coarsely chopped pecans
• 1 (9-inch) frozen ready-to-bake deep-dish pie shell, thawed

            What Ya'll NeedTo Do:

1. Preheat oven to 350 degrees F. In a large saucepan, over medium heat, combine corn syrup, butter, brown sugar, flour, and salt; stir until butter melts.
    
2. Remove from heat and add eggs and vanilla; mix well. Stir in pecans and pour into pie shell. Bake 55 to 60 minutes, or until firm. Serve warm or allow to cool before serving.