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 Alabama Style

Easy Brunswick Stew

2 c. cooked, chopped 

pork                 2 cubed potatoes

2 c. cooked, chopped 

chicken                 10 oz. ketchup

32 oz. canned tomatoes, diced             2 Tb. 

lemon juice

2 cans creamed corn             3 Tb. 

Worcestershire   sauce

1 c. chopped onion                 dash of 

Tabasco sauce

Combine   all ingredients in a crock-pot and cook on high 3 

hours.

Southern Peanut Brittle

1 c. sugar                         2 c. raw peanuts

1 c. white corn syrup                 1 heaping Tb. baking 

soda

Mix sugar and corn syrup and cook in heavy pan, stirring until 

it starts to boil.   When candy thermometer reaches 250 

degrees, add peanuts. Continue cooking and stirring until 

thermometer reaches 300 degrees.   Add soda.   Pour 

immediately onto greased cookie sheet.   Let cool, then crack 

into bite-sized pieces.

                                         Peanuts are popular in Alabama

                            because of the work of

                                   George Washington Carver.  

Biscuits

2 c. flour                         6 Tb. shortening

1 tsp. salt                         ½ tsp. baking soda

5 tsp. baking powder             1 c. buttermilk

Sift flour, salt and baking powder together.   Cut in 

shortening.   Combine soda and buttermilk, add to dry 

ingredients.   Turn dough onto lightly floured work area and 

roll to ½ inch thick.   Cut with biscuit cutter and place in 

ungreased sheet pan.   Bake for 10 to 12 minutes in a 450 

degree oven.

Cornbread

1 c. cornmeal                      1 tsp. salt

1 c. flour                         1 egg

2 Tb. sugar, optional             1 c. milk

4 tsp. baking powder             2 Tb. vegetable oil

Put just enough oil into an iron skillet to coat the bottom.  

Set it in the oven while you preheat to 425 degrees.   Mix dry 

ingredients together, then add wet ingredients and mix just 

until it all comes together.   Pour into hot skillet and bake 

about 15 minutes,   or until golden.

Turnip Greens

Pick out young greens, then sort out any with 

bad places and break off any big stems.   Wash 

very thoroughly, changing the water until it is 

clear.   Pack into a big heavy boiler with 2 c. water 

and 2 pieces of salt pork.   Bring to a boil, then 

lower heat a little to a slow boil.   Cook until tender.  

Young leaves take about 40 minutes, more mature 

leaves take longer.   When nearly done, add 2 Tb. 

sugar and a little salt to taste.   Serve with pepper 

sauce and cornbread.

Fried Okra

Take 1 lb. okra, wash and cut in small pieces.   Season 

with salt and pepper.   Mix ½   c. cornmeal with ¼ c. flour 

and pour over okra.   Mix with your hand, let set 15 

minutes, then mix again.   Drop into hot oil and fry until 

tender and brown.

Hush Puppies

1 c. cornmeal                     1 Tb. sugar

½ c. flour                       ½ c. buttermilk

2 tsp. baking powder             1 egg

1 tsp. salt                 1 small onion, finely chopped

Mix dry ingredients, then stir in the rest.   Drop by 

heaping teaspoons into hot oil and fry golden brown.

Old Fashioned Fruit Cobbler

1 quart fresh sliced peaches, strawberries or blackberries

1 c. sugar

2 Tb. margarine or butter

1 small recipe of biscuit dough (or canned biscuits)

1 recipe piecrust dough 

Put ½ of fruit in deep baking dish. Add 1 ½ c. water, ½ c. sugar and 

dot with 1 Tb. butter.   Roll out biscuit dough thin, cut in strips and 

cover fruit with strips of dough.   Repeat with rest of fruit, sugar and 

butter, but omit water.   Roll out piecrust and cover fruit.   Brush a 

little melted butter over crust and sprinkle with a little sugar.   Bake 

at 400 degrees until crust is lightly browned.

Southern Potato Salad

4 large potatoes, peeled, cubed     ½ c. sweet pickle relish

2 hard-boiled eggs, chopped            2 Tb. mustard

Margarine                            salt & pepper to taste

¾-1 c.mayonnaise                 1   small jar of chopped pimientos

Cook potatoes on slow boil in salted water until just tender, not 

mushy.   Drain, dot with margarine and let cool.   Add mayo, relish, 

mustard, pimientos, salt and pepper an mix.   Mix in chopped eggs 

last.   Refrigerate.

Sweet Potato Casserole

1 large can & 1 small can sweet potatoes                       

1 stick of margarine, melted

¾ c. sugar

1/3 c. evaporated milk

2 eggs

1 tsp. vanilla

Mash with mixer, put into a greased casserole.

Top with a mixture of:

1 c. brown sugar

½ c. flour

1 stick margarine

1 c. chopped pecans

Bake 35-40 minutes at 350 degrees.

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