Southern Cooking

1. In a large bowl, combine buttermilk, ¼ teaspoon black pepper, and salt.
2. Add chicken pieces, cover, and refrigerate overnight.
3. In a shallow dish, combine flour, seasoned salt, and remaining ¾ teaspoon black pepper.
4. In a large, heavy pan or skillet, heat shortening and butter to 365°F using a thermometer.
5. Remove chicken from buttermilk and coat thoroughly in flour mixture.
6. Carefully place chicken into hot oil and fry until golden brown and fully cooked, turning as needed.
7. Remove chicken and drain on paper towels before serving.

Kid-Friendly Tips

• Kids can help measure ingredients and mix the flour coating
• Adults should handle hot oil and frying
• Use tongs instead of forks for safer turning

Notes

Internal temperature of cooked chicken should reach 165°F. Fry in batches to avoid overcrowding the pan, which lowers oil temperature.

Serving Ideas

• Serve with mashed potatoes or coleslaw
• Pair with biscuits or corn on the cob
• Great for picnics once cooled

1. Preheat oven to 350°F and lightly grease a casserole dish.
2. In a saucepan, bring water to a boil. Stir in grits.
3. Reduce heat, cover, and cook for about 5 minutes, stirring occasionally.
4. Stir in butter and shredded cheese until melted.
5. Separate egg yolk from egg white. Set egg white aside.
6. In a small bowl, beat egg yolk with milk. Stir mixture into the warm grits.
7. In a separate bowl, beat egg white until stiff peaks form.
8. Gently fold egg white into the grits mixture.
9. Pour grits into prepared casserole dish and bake for 1 hour.

Kid-Friendly Tips

• Kids can help stir grits and measure ingredients
• Adults should handle stovetop cooking and oven use
• Folding in egg whites is a great lesson in gentle mixing

Variation Ideas

• Add cooked crumbled sausage before baking
• Use Monterey Jack or Colby cheese instead of cheddar
• Serve as a breakfast casserole or savory side dish

Notes

For a creamier texture, serve warm from the oven. Leftovers can be reheated gently in the oven or microwave.

1. Place roast, chopped onions, and water into a crock pot. Cover and cook on low for 6-8 hours (or until very tender).
2. Carefully drain the broth into a bowl and set it aside (you'll use it for the sauce).
3. Shred the meat using two forks and return it to the crock pot.
4. In a bowl, whisk together reserved broth, ketchup, mustard, vinegar, brown sugar, Worcestershire sauce, liquid smoke, salt, and pepper.
5. Pour sauce over shredded meat and stir until evenly coated.
6. Cook on low for about 20 minutes to warm through and blend flavors.
7. Serve on buns or rolls (or as a BBQ plate with sides).

Kid-Friendly Tips

• Kids can help measure sauce ingredients and whisk the sauce
• Adults should handle draining hot broth and shredding hot meat
• Let kids assemble sandwiches with buns, pickles, or coleslaw

Serving Ideas

• Serve on buns with pickles and coleslaw
• Make sliders for parties
• Pair with baked beans, corn, or mac and cheese

Notes

If you prefer a thicker sauce, simmer the sauce in a saucepan for a few minutes before adding it to the crock pot. Leftovers taste even better the next day!

Storage

Store barbecue beef in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months.

1. Preheat oven to 400°F. Lightly grease a small casserole dish and set aside.
2. Make the topping: In a mixing bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Cut in the shortening until the mixture resembles fine crumbs. Stir in milk just until a thick batter forms. Set aside.
3. Make the filling: In a saucepan, whisk together ½ cup sugar, cornstarch, cinnamon, and nutmeg. Add sliced peaches and lemon juice.
4. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil 1-2 minutes, then pour into the prepared casserole dish.
5. Spoon the topping over the peaches (it doesn't have to cover perfectly- rustic is fine).
6. Bake for about 25 minutes, or until the top is golden brown and the peaches are bubbly.
7. Cool 10 minutes before serving.

Kid-Friendly Tips

• Kids can measure spices, stir the dry topping ingredients, and spoon topping onto peaches
• Adults should handle the hot saucepan and oven
• Let kids practice "cutting in" shortening with a fork or pastry blender

Serving Ideas

• Serve warm with vanilla ice cream or whipped cream
• Top with a sprinkle of cinnamon sugar
• Great for a Southern cooking lesson about Georgia peaches

Notes

If your peaches are extra juicy, cook the filling an extra minute to thicken. If using frozen peaches, thaw and drain first for best results.

1. Preheat oven to 375°F. Prepare pie crust and place it into a pie plate.
2. In a mixing bowl, whisk together sugar, melted butter, corn syrup, salt, and eggs until smooth.
3. Stir in pecans.
4. Pour filling into the prepared pie crust.
5. Bake for 40-45 minutes, or until the center is set and the top is lightly browned.
6. Cool completely before slicing.

Variation: Chocolate Pecan Pie

For a chocolate twist, add 1½ cups semisweet chocolate chips to the butter and corn syrup mixture before stirring in the eggs and pecans. Bake as directed above.

Kid-Friendly Tips

• Kids can measure ingredients and stir the filling
• Adults should handle the oven and melted butter
• Let kids sprinkle the pecans evenly into the pie

Serving Ideas

• Serve with whipped cream or vanilla ice cream
• Great dessert for Thanksgiving or Southern-themed meals

Notes

If the crust browns too quickly, cover edges with foil. Pie will continue to set as it cools.

1. Preheat broiler to 450°F and lightly grease a cookie sheet or casserole dish.
2. In a shallow dish or pie plate, mix cornmeal, bread crumbs, chili powder, paprika, and optional salt and pepper.
3. Cut catfish into small strips for even cooking.
4. Coat both sides of each catfish piece in the cornmeal mixture.
5. Arrange fish on the prepared pan in a single layer.
6. Broil for about 15 minutes, or until fish is flaky and cooked through when tested with a fork.

1. Slice sausage into rounds. In a large skillet, cook sausage over medium heat, flipping until browned on both sides.
2. Remove sausage from skillet and wipe out excess grease.
3. Add uncooked rice, chicken broth, thyme, chili powder, chopped pepper, grated carrot, onion, and tomatoes (with juice) to the skillet. Stir well.
4. Return sausage to the skillet and stir to combine.
5. Cover with a lid and simmer over medium heat for 10-15 minutes, until rice is tender and liquid is absorbed.
6. Remove from heat and let stand a few minutes before serving.

Kid-Friendly Tips

• Kids can help measure rice and stir ingredients
• Let kids choose their favorite sausage variety
• Adults should handle stovetop cooking
• If desired, add quick cooking shrimp along with the ingredients before simmering.

Notes

If using brown rice, increase the cooking time and add extra broth, as brown rice takes longer to cook than white rice.

1. Cook bacon in a large pot until crisp. Remove, chop, and set aside.
2. Chop celery, leek, and bell pepper into small pieces.
3. Add vegetables, kidney beans, thyme, bay leaves, and water to the pot.
4. Cover and cook over medium-low heat until vegetables are soft, about 20-25 minutes.
5. Season with salt and pepper.
6. Stir in cooked rice and heat through.
7. Serve topped with chopped bacon pieces.

Kid-Friendly Tips

• Kids can help wash vegetables and measure ingredients
• Serve bacon on the side for picky eaters
• Adults should handle stovetop cooking

Notes

This soup is intentionally mild. For older kids or adults, add a pinch of Cajun seasoning or hot sauce at the table.