Food from the Southern States of America, Where Eating is an Event

Sweet Potato Pie

2 c Sweet potatoes, drained
4 T Margarine,melted
3 Eggs
1 c Sugar
1 tsp Cinnamon
1/4 tsp Grated nutmeg
3/4 c Milk
1 tsp Vanilla
1 9" pie shell, baked
1/4 c Chopped pecans

Use a food processor or fork to mash sweet
potatoes together with melted margarine.Blend
in eggs,sugar,cinnamon and nutmeg. Add milk
and vanilla.Pour mixture into baked pie shell.
Microwave on 70% (medium high) 7 minutes.
Sprinkle pecans over surface of pie.Rotating
midway through cooking,microwave on 70 %
(medium high) 6 to 8 minutes or until center
no longer jiggles. If you prefer, you can bake
it in the oven at 375 degrees for about 35-45
minutes or until it doesn't jiggle.
Yield: 8 servings

Okra Southern Fried

1 lb Fresh okra, cut 1 inch pieces 1 lg Green tomato, diced 1 med Onion chopped 1 Clove garlic, minced (optional) 1 Jalapeno pepper halved & sliced, remove seeds if too hot 2 Eggs beaten 1/4 tsp Salt 1/4 tsp Black pepper 1/2 c Milk 1 c Cornmeal 1/4 c Vegetable oil

Combine okra, tomato, onion, garlic & jalapeno in large bowl. In separate bowl combine eggs, salt, pepper, milk. Pour egg mix over veggies and toss to thoroughly coat. Gradually add cornmeal until mixture on the okra and at
the bottom of the bowl soaked up. Continue to toss till ingredients evenly mixed. Mixture will have a gooey consistency.Heat oil in 10 inch skillet over med. heat until hot. Oil is ready when dash of cornmeal sizzles.
Spoon mixture evenly in skillet. Reduce heat to med low. Cover and fry till underside golden brown, 10-15 minutes. Then invert on plate and slide otherside up into skillet and cook uncovered 5-8 min until golden brown. Remove from skillet to paper towels to drain excess oil. Serve hot.
Yield: 6 servings

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Vegetarian Stew

4 sm Kohlrabies, peeled and cut into chunks 1/2 c Couscous or Bulgar Wheat 1 lg Onion, chopped 1/4 c Raisins, dark or golden 2 Sweet Potatoes, peeled and cut into chunks 1 tsp Ground Coriander 1/2 tsp Ground Turmeric 2 Zucchini, sliced thick 1/2 tsp Ground Cinnamon 5 Tomatoes, fresh or 16 oz Can Tomatoes 1/2 tsp Ground Ginger 1/4 tsp Ground Cumin 15 oz Can Garbanzo beans 3 c Water
Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. Yield: 8 servings
One Serving = Calories: 241
Carbohydrates: 42
Protein: 8
Fat: 2
Sodium: 22
Potassium: 658
Cholesterol: 0
Exchange Value:
2 Bread Exchanges + 2 Vegetable Exchanges
Source: Holiday Cookbook, American Diabetes Association

Squash And Yams


   1 sm Onion; chopped, pared & cut
      into 1" pieces
   2 tbs Oil                                 
   1 c  Coconut Milk
   1 lb Hubbard squash; pared and 
        cut into 1 inch pieces                  
   1/2 tsp Salt
   1/2 tsp Ground cinnamon
   2 medium size Yams or sweet 
                              potatoes        
   1/4 ts Ground cloves
Cook and stir onion in oil in 10-inch 
skillet over medium heat until tender.
 Stir in remaining ingredients. Heat 
to boiling. Reduce heat. Cover and 
simmer 10 minutes. Simmer, uncovered, 
stirring occasionally, until 
vegetables are tender,
 about 5 minutes longer.
Makes 6 to 8 servings

Green Pepper And Spinach

1 med Onion; chopped 1 med Green pepper; chopped 1 tbs Oil 1 med Tomato; chopped 1 lb Fresh spinach; stems removed 3/4 tsp Salt 1/8 tsp Pepper 1/4 c Peanut butter
Cook and stir onion and green pepper in oil in 3 quart saucepan until onion is tender. Add tomato and spinach. Cover andmsimmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot. Yield: 4 servings

An Unbeleivably Good Vegetable Stew

1 Onion (very large) chopped 1 Swiss chard bunch 1 can Garbanzo beans (known also as chick-peas) 1/2 c Raisins 1/2 c Rice, raw 2 Yams Several fresh tomatoes (or large can) 1 Garlic clove Salt and pepper, to taste Tabasco sauce, to taste

Fry onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done,about 25 minutes. Add Tabasco sauce to taste.
Yield: 4 servings