I just finished reading Zac Brown’s new cookbook Southern Ground: Recipes, Lifestyle and Lore (Volume 1) and it ROCKS! I know it sounds funny to say I just finished reading a cookbook but this book is filled with so much more than just recipes. It is filled with fantastic good ‘ole southern food, songs, stories and captivating photographs.
When you open the pages to this remarkable book you will find 27 removable index cards containing the most coveted recipes by Zac Brown and his friends. You can feast yourself on everything from from Southern Fried Chicken, Hearty Brunswick Stew, Farmer’s Fried Green Tomatoes to Revival Peach Cobbler.
Here is your chance to win an autographed copy of Southern Ground: Recipes, Lifestyle and Lore (Volume 1). We want to know your favorite down home cookin’ recipe. Post your recipe as a comment (no emails please) by Tuesday, March 23rd. We will post all of the recipes in a poll on Tuesday and will let our readers vote on their favorite! The recipe with the most votes on Friday, March 26th will win the autographed cookbook.
HAPPY COOKING!
Country Girl wants you to be a Tattle Tale! Have you been to a country concert lately? Run into a country artist while out on the town? We want to hear all about your country music news and entertainment. Email me at countrygirl@countrymusictattletale.com
Posted in 
Tags: 
Mom’s Rolls (thanx sis)
2 pkgs yeast
7-7 1/2 cups flour
2 cups milk warmed (110-115 degrees)
1/2 cup water (110-115 degrees)
6 tbsps oil
2 eggs
1/4 cup sugar
1 1/2 tsp salt
dissolve yeast in water, add sugar, milk, eggs, oil, salt, 3 cups flour beat until smooth. Stir in remaining flour to make soft dough in warm area put in greased bowl to let raise; double normal size then make into rolls; let raise again double the size and then bake at 350 for 15-20 mins.
Sausage Balls
1 lb Jimmy Dean hot sausage – browned
1 c self-rising flour
Crystal hot sauce to taste – I like ALOT.
1 8 oz package shredded sharp cheddar cheese
Mix in a large bowl while sausage is still hot. Form into 1 inch diameter balls and place on cookie sheet. Bake in preheated oven – 350 degrees for about 11 minutes. mmmmm….. I can’t go to any family functions without these simple but good treats in hand!
THIS WAS TAKEN FROM A COOKBOOK PUT OUT BY THE GULLAH PEOPLE OF THE CAROLINAS. WATERMELON TEA, 2 LARGE WATERMELONS, 3 CUPS OF SUGAR, 4 CUPS OF WATER, 6 FRESH LEMONS. WASH MELONS, REMOVE MEAT AND PLACE IN BLENDER OR JUICER. STRAIN TO REMOVE ANY REMAINING SEEDS OR PULP.POUR JUICE INTO LARGE CONTAINER. ADD SUGAR AND WATER. STIR WELL AND PLACE IN REFRIGERTOR OVERNIGHT. SERVE OVER ICE. SERVES 12. THIS IS REALLY GOOD. THANKS.
Smyrna Style Redneck Caviar
2 cans blackeyed peas, rinsed and drained
1 can black beans, rinsed and drained
2 cans shoepeg corn, drained
2 cans diced tomatoes, drained
1 jar Braswell’s (or other brand) pepper relish (can be found with the pickles/olives)
1 med. onion, diced
1 8-oz. jar Zesty Italian dressing
1-2 Tbl. fresh cilantro
Mix and let sit at least overnight.
Serve with corn chips!
Goes great with Chicken Fried or while sittin’ by the pool on Concord!
ENJOY from the Lockharts, Smyrna, GA
Crunchy Cheesy Chicken Crispers
4 boneless/skinless chicken breast
1 pack chili Seasoning mix
1 cup sour cream
2 cups of crushed Tabasco flavored Cheez it crackers
2 T spoons of melted butter
In a mixing bowl, combine Chili seasoning mix with sour cream. Next coat the chicken breast with sour cream mixture. In a large ziplock bag pour in crushed cheez itz and then add chicken breast, shake to coat. Place chicken in a casserole dish and pour the 2 tablespoons of butter over chicken. Bake at 350 for 35-40 minute or until chicken juice run clear and coating is a golden copper color. Serve with chilled homemade rach for dipping. Enjoy, yall!
MOMMA’S STUFFING. AWESOME!!!
1 LOAF OF STALE BREAD (CUT INTO CUBES)
1 LB PORK SAUSAGE
1 SM-MED ONION
1 CLOVE GARLIC
1 TSP. CARAWAY SEED
3 SLICES BACON
1 TSP. SAGE
2 EGGS
1/2 TSP EA. SALT AND PEPPER
FRY BACON, ONION, AND GARLIC. THEN COMBINE ALL INGREDIENTS IN A LARGE BOWL AND MASH AWAY (USE YOUR HANDS). STUFF YOUR FAVORITE BIRD. CAN ALSO BE COOKED IN A CASSEROLE DISH, JUST BE SURE TO GREASE PAN AND COVER FOR 1ST 30-40 MINUTES OF COOKING. IF COOKING OUT OF BIRD COOK @ 350 FOR ABOUT AN HOUR. ENJOY!!!!
Chicken Tacos
Sauté in olive oil: chopped green pepper, onion, jalapeños, and garlic. Add boneless chicken breasts. Add 1 jar salsa, 1 jar salsa filled with water, juice of 1 lime, and cilantro. Bring to boil. Turn to simmer, cover and cook until chicken is done. Remove cover, turn heat to high, and cook, stirring, and shredding chicken until all liquid has evaporated.
My family will not eat any other tacos. Also makes very good nachos! ENJOY!
Lazy Girl Chicken Pot Pie
Rotisserie Chicken (picked off the bone)
2 16 oz (I think that is the size of the cans) mixed veggies (Drained)
2 cans cream of chicken soup
1/2 c milk (or 1/2 milk 1/2 chicken broth)
1 can refrigerated bisquits (I just use the cheap ones)
Preheat oven to 425 degrees, grease 3 qt. casserole dish, in large saucepan, heat 2 cans of soup and milk til creamy (no lumps) add chicken and veggies, heat thru and mix well, pour into 3 qt. casserole and bake for 35 minutes or til completely heated thru, last 10-15 minutes put the bisquits on top and finish cooking. MMMM GOOOD. You can add the bisquits when you first put it in the oven too but they get doughy (My opinion) so I wait til it is almost done then put them on top. You can use frozen veggies instead (I would heat it up more if I was using frozen veggies) and you can saute onions and add if you want to also. It is really versatile, you can add specific veggies if you don’t like mixed veggies, you can do it in a pie pan or you can do it in a 9×13 pan just make sure it is completely heated thru when you take it out of the oven. YOU WILL GET RAVE REVIEWS AND EVERYONE WILL THINK YOU WORKED REALLY HARD ON IT. The rotisserie chicken gives it much more flavor than chicken you boil and pick off the bone (Again MY OPINION).
ENJOY!!!!!!!!!
Sweet Potato Cheesecake with Graham Cracker-Pecan Crust and Candied Pecan Topping
Ingredients
Graham Cracker-Pecan Crust:
2 cups finely crushed graham cracker crumbs
1/2 cup melted butter
1/4 cup finely chopped pecans
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 large eggs
3 egg yolks
3 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup whipping cream
1 1/2 cups sweet potatoes, mashed
Candied Pecan Topping:
1 cup sugar
1 cup toasted pecans
Butter, for greasing the pan
Directions
To make the crust: Mix the graham cracker crumbs, pecans, and melted butter in a bowl. Using a spoon (first the front to get it into place and then the back to press it), press this mixture into a 10-inch springform pan, and chill for 30 minutes.
Preheat oven to 350 degrees F. Bake crust for 10 minutes and allow to cool.
Reheat oven to 450 degrees F for the cheesecake batter.
In the bowl of an electric mixer, place cream cheese. Use paddle attachment and beat until smooth. Continue to mix and add sugar and salt. Add the eggs 1 at a time, then add the flour, and spices. Lower speed and add whipping cream and sweet potato puree. Pour the batter into crust lined pan. Place a baking pan of hot water under cheesecake pan. Bake for 15 minutes at 450 degrees F, then lower temperature to 250 degrees F and bake an additional 1 1/2 hours or until cake center is firm.
For candied pecans: Melt the sugar and cook until temperature reaches 310 degrees F. Stir in nuts until completely coated. Pour onto buttered baking pan or a sheet of parchment paper. Try to keep the nuts in individual pieces or pulse in food processor for pralines.
Let the cake cool completely in pan on rack for 30 minutes, then wrap in plastic, still in pan, and refrigerate until completely chilled. Loosen pan sides and remove cheesecake. Carefully slice cake with knife dipped in hot water, then wiped. Garnish with candied pecans.
Grandmother’s Pound Cake
You need: 8 oz cream cheese (softened), 3 sticks of margarine (softened), 6 large eggs, 3 cups sugar, 1/4 tsp salt, 3 cups flour, & 1 tsp vanilla.
Directions: Cream together margarine, cream cheese & sugar in a mixing bowl. Add eggs one at a time, mixing well with each addition. Add vanilla. Mix salt with flour before slowly adding small portions of flour mixture to batter. Mix well with each addition. Pour into Bundt pan. Bake at 350 for 1 hour & 20 minutes. Cake should be golden brown.
Can be served plain or with fresh fruit & whipped cream.
Beaner’s Favorite Chilli
I usually make 2 huge pots of this to freeze for winter. Can’t beat it on a cold winter night
Ingredients
3 pounds round steak, coarsely chopped
3 pounds chuck steak, coarsely ground
1 cup cooking oil
1 3-oz bottle Chili Powder
6 tablespoons cumin
2 tablespoons MSG
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, remove stems and seeds and boil 30 minutes in water
1 tablespoon oregano, brewed in beer (like tea)
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
1 4-oz can diced green chilies
½ of a 14½-oz can Hunt’s Stewed Tomatoes (or to taste)
Dash of Tabasco sauce
Directions
Brown meat in Oil adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onions. Cook 30-45 minutes using as little liquid as possible; add water only as necessary. Stir often.
Remove skins from boiled pods, mash pulp and add to meat mixture strained oregano and beer mixture, paprika, vinegar, 2 cups of beef broth, green chilies, stewed tomatoes and Tabasco sauce. Simmer 30-45 minutes. Stir often.
Dissolve mesa flour into remaining beef broth, pour into chili. Simmer 30 minutes. Stir often.
Cheesy Potatoes
1 pkg frozen hashbrowns
1 stick of real butter, melted
1 cup of sour cream
1 can cream of mushroom soup
2-3 cups shredded cheddar cheese
Mix all ingredients together in a bowl. spread in a greased 9×13 pan. Bake at 425 degree for 45 minutes to one hour. Cook till golden brown. I personally like to turn the oven to broil for the last 15-20 minutes so that the top is nice a crunchy. Enjoy!
Taco Salad
Brown ground beef, add taco seasoning according to package.
Cook white rice.
Crush your choice of flavor Doritos or other tortilla chip.
Dice tomatoes. Shred lettuce.
Place an opened jar of Cheez Whiz in a pan of boiling water to melt.
Place a layer of crushed tortilla chips on a plate. Top with a layer of rice, followed by a layer of taco meat and then topped with the lettuce and tomatoes. Drizzle the melted cheese over the top. Enjoy!!
Relatively easy and quite tasty! One of our family favorites since I was a kid!
At deer camp I cooked my beans. I didnt take any pics :angry: I wish I would have baked something in it like bisquetts or a cake that I felt was picture worthy. The beans however were a huge hit. I had a hard time keeping folks away untill the rest returned for dinner
I was very happy with my seasoning job. After being in the campfire for about 6 hours I was afraid of a stuck and burned on mess on the bottom. The next morning I got up and when cleaning out the oven everything whiped out like a teflon pan :headbanger:
Jack’s Kick Ass Beans (it allways changes)
1 bag each of beans Pinto,White, Black eyed peas
2 onions chopped
3 ham hocks
Salt and Pepper (lots of black pepper. atleast 2 tbs)
2 1/2 lb Bacon
Soak beans over night. Not in the dutch oven. Never leave standing water in your oven (rust is your worst enemy). Put water and beans on oven and put oven on bed of coals. ( never put cold water in a hot dutch oven. It will crack). Add onions, Ham Hocks and salt and pepper. Stir with a wooden spoon as needed ( Plastic can melt into the cast iron and metal can scratch your hard earned coating). Remember to rake fresh coals under the oven and rotate your oven 90 degrees when needed. Meanwhile Fry up a crapload of bacon ends and pieces and set aside. When the beans are tender, dump in bacon grease and all and reseason to taste. MMMMMMMM
From a reliable soarce I understand bacon grease is every bit as good as Beano
These are so easy and everyone will love them and you for making them!!!
Angel Biscuts
1 package active dry yeast
1/4 cup sugar
3 tablespoons warm water (105°F. to 115°F.)
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
7 cups all-purpose or cake flour
1 cup vegetable shortening
2 cups buttermilk
melted butter
Dissolve the yeast and a pinch of sugar in the warm water. Into a large bowl sift the baking soda, baking powder, salt, and the remainder of the sugar, with 6 cups of the flour. Cut the shortening into the dry ingredients with two forks, a pastry cutter, or your fingers until the size of garden peas. Add the yeast mixture to the buttermilk and stir into the flour mixture until all the flour is barely moistened to make a sticky dough. Cover with plastic wrap and refrigerate overnight or up to a week before using.
When ready to cook, preheat the oven to 425°F.
Place about 1 cup additional flour on the work surface. Place the sticky dough on top of the flour and sprinkle with more flour. Pat out into a round 1/3 inch thick and then fold over to a height of 2/3 inch. Using a 2 1/2-inch biscuit cutter, cut out the biscuits. If you desire a 1 1/2-inch round, make the dough thinner—a total of 1/2 inch. Place the biscuits, their sides touching, on the baking sheet, lightly brush with melted butter. Bake 10 to 12 minutes, until lightly tinged with brown.
MawMaw’s Southern Banana Pudding:
3/4 cup of sugar
2 eggs, separated
2 cups of milk
heaping tablespoon of flour
tablespoon of vanilla
3-4 bananas
vanilla wafers (1/2 box if you like it pretty moist; full box for drier pudding)
Cream the sugar, egg yolks and flour together. Add milk; cook over medium heat until thickened. Remove from heat; add vanilla.
Slice bananas add to bowl with wafers. Pour pudding over wafers.
Meringue (optional):
Beat egg whites until glossy and stiff; add 1/4 cup of sugar and 1/2 teaspoon of cream of tartar. Spread over pudding; bake until brown in preheated 375 degree oven.
Rhondas Rich and thick tater soup!
3 tater’s (peeled and cubed)
5 cups water
1 cup butter
1/2 cup chopped onion
1/2 cup flour
1 cup ground ham (bone in is the best!)
1 big hunk of velveta
3 cups milk
In a large pot boil water and cubed taters until potato’s are tender. Set aside in bowl. Melt butter and saute onions in your pot. Mix in flour. Add milk. Add water/potato mixture. Stir until comes to a slow boil. Add ham and velveta. Stir until velveta melts.
[...] Zac Brown's Cookbook is More Than Just Recipes – Your Chance to … [...]
[...] Zac Brown’s Cookbook is More Than Just Recipes – Your Chance to … [...]
biber gazı…
[...]Zac Brown’s Cookbook is More Than Just Recipes – Your Chance to Win an Autographed Copy! | Country Music Tattle Tale[...]…