This page does not have a description.
Categories
Display Options
We will remember your selections on future visits. The selections are cumulative (that is, checking both 'Favorites' and 'Vegetarian' will only show recipes flagged as both a favorite and vegetarian.)
Subscribe to an RSS Feed
All Recipes
This is a simple, easy old-fashioned stew that will warm your soul. You can use boxed, or canned broth or make your own with water and beef bullion. Next time I make this I will probably use a full head of cabbage because I love cabbage. You can add a pinch or two of salt if you want. Use medium/larger potatoes or 3 smaller ones.
Source: Carmelita A. (Entered by Carmelita Melecio Anderson)
Servings: makes 6-8 hearty bowls
Ingredient keywords: beef, onion, potatoes, cabbage, carrots
View This Recipe
I don’t really like eggplant but this was very good. It made a convert out of me.
1.Preheat an oven to 400 degrees F (200 degrees C).
2.Sprinkle the eggplant slices with a little salt on each side. Place onto a baking sheet, and set aside for 10 minutes. After 10 minutes, blot with paper towels to remove the moisture that has accumulated. Meanwhile, beat the eggs and milk together in a mixing bowl; set aside. Mix the Parmesan cheese and wheat germ until evenly combined; set aside.
3.Dip the dried eggplant slices into the egg, allow excess egg to drip off, then press into the Parmesan cheese mixture until coated on both sides. Gently shake off any excess Parmesan cheese, and place the eggplant slices onto a baking sheet. Repeat with remaining eggplant slices.
4.Bake in the preheated oven until tender and golden brown, 15 to 20 minutes. While the eggplant slices are baking, cook and stir the tomato sauce and cayenne pepper in a saucepan over medium heat until hot. When the eggplant is done, pour the sauce over top, and sprinkle with mozzarella cheese to serve.
Vegetarian!
Source: All Recipes (Entered by Melinda Lowe)
Servings: 4
View This Recipe
If you don’t like sweetened cornbread and want to use your local self-rising cornmeal and buttermilk, this recipe is for you! If you don’t have applesauce or don’t want the “healthier” version, you can use 1/4 cup oil instead. For muffins, bake in hot, greased muffin pan at 450 for 15-20min. (makes 12). Make sure each cup is 2/3 full.
Source: My own healthier version of Martha White's Southern Cornbread (Entered by Carmelita Melecio Anderson)
Servings: 6-8 servings
Ingredient keywords: eggs, buttermilk, corn
View This Recipe
Coconut Oil is so good for you! Add local honey and some organic cocoa powder and you don’t have to feel guilty about this treat!
Source: Leslie Carson (Entered by Leslie Carson)
Servings: depends on the size of the 'parts'
Ingredient keywords: Honey
View This Recipe
My grandmother made the best cornbread in the world. When I was sick, she would make me ‘cornsticks’ for breakfast loaded with her home-churned butter. This is not your typical sweet southern cornbread. I love it with soup, beans, and often crumble it into a big glass of cold milk for breakfast or lunch.
Vegetarian!
Source: Nellie Mae Roe, Camp Dix, KY (1901-1989) (Entered by Amanda Lang)
Servings: 12
Ingredient keywords: Plain
View This Recipe
I love dumplings of all kinds and from all cultures, but my all-time favorite were the buttermilk dumplings my Grandmother made. These dumplings are fluffy on the outsides and chewy in the middle. This is a high yield recipe so use a large diameter pot to provide room to allow all your dumplings to float and simmer.
Vegetarian!
Source: Nellie Mae Roe, Camp Dix, KY (1901-1989) (Entered by Amanda Lang)
Servings: I usually end up with 15-20 large fluffy dumplings.
View This Recipe
This recipe is good for chicken or guinea. It takes less than 30 mins preparation time and about 30 mins to 1 hour cooking time.
Source: BBC Food Recipes (Entered by Tena Moore)
Servings: Serves 4
Ingredient keywords: guinea, seasonings, flour, olive, garlic, seasonings
View This Recipe
I’ve been avoiding soy anything and was surprised that nearly all mayonnaise is made with soy oil.
This recipe is SO simple and tastes great!
Vegetarian!
Source: Leslie Carson - Luna Bug Soap (Entered by Leslie Carson)
Servings: 1 Cup
Ingredient keywords: eggs
View This Recipe
This is old-timey cornbread. Some people call it “hoe cakes.” It will look like a flat pancake with crinkly edges when it’s ready. You need plain cornmeal. Self-rising cornmeal will not give the right texture (it will be too thick).
Vegetarian!
Source: Paula Freeman (Entered by Stacey Freeman)
Servings: 3 or 4
View This Recipe
A cool and refreshing lemonade for a hot summer day!
Source: The Herb Companion magazine (Entered by karen Smith)
Servings: 6
Ingredient keywords: water, sugar, lavender, lemon
View This Recipe
This is a delicious Mexican cornbread using several items in season and Freeman’s Mill self-rising cornmeal. If you like it spicier, add more hot peppers. You can also add a little chopped onion to the recipe.
Source: Paula Freeman (Entered by Stacey Freeman)
Servings: 8-12 servings
Ingredient keywords: cornmeal, peppers, eggs, butttermilk, cheese, corn, oil, peppers
View This Recipe
NANNY’S CORN MUFFINS
These corn muffins are delicious!
We recommend Freeman’s Mill self-rising cornmeal (a stone-ground product using Georgia-grown corn). We use fresh creamed corn when in season, but canned cream corn also works well.
Vegetarian!
Source: Nanny Freeman (Entered by Stacey Freeman)
Servings: 12 muffins
View This Recipe
This is the corn bread you may have sampled at the Freeman’s Mill tent at the Riverwood Local Fest! It is easy to make, leftovers can be frozen and re-heated, and it turns out moist and delicious every time!
Source: Paula Freeman - Freeman's Mill (Entered by Stacey Freeman)
Servings: 12-16 servings
View This Recipe
This is delicious cornbread. Great to dip in the “pot liquor” when you cook your favorite greens! Or try it with some of Southern Swiss Dairy’s fresh salted butter!
Source: Paula Freeman (Entered by Stacey Freeman)
Servings: 12
View This Recipe
These delicious biscuits can be made with Freeman’s Mill wheat flour!
Vegetarian!
Source: adapted from the ABWA cookbook (Entered by Stacey Freeman)
Servings: 6 large biscuits or 12 small biscuits
Ingredient keywords: wheat, butter, baking, salt, sour
View This Recipe
The red pepper in this recipe compliments the bite of the mustard greens. I will turn to this recipe anytime I get my hands on some fresh, local mustard greens!! spaghetti
Vegetarian!
Source: Ciao Chow Linda-- blogspot (Entered by Jessica Converse)
Servings: 3-4 moderate portions
Ingredient keywords: mustard
View This Recipe
Our stoneground grits should be washed before you cook them. It’s easy. Put the amount you want to cook (usually about 2 cups for my family of 4)in a large bowl. Run tap water over the grits. The “trash” will float to the top. Skim off with a tea strainer or spoon, and pour off the water. Then I do this a second time, pouring off the water again.
Put your grits in a pot with 4 cups water (for 2 cups of grits), and bring to a boil. Add salt and butter (tsp. of salt and 2 Tbsp. of butter). Put the lid on, and stir regularly. Add more water as you need it. Cook about 1 to 1 1/2 hours. The longer you cook them, the better they get. ( You have to stir and add more water while they are cooking.)
If you don’t eat them all, put in a bowl in the frig and warm up in the microwave or on the stove later (you’ll have to add a little more water). I usually cook them at night when I have more time and then can warm up the extra for breakfast.
Serve with grated cheese, sliced fresh tomatoes, or just plain as a side item with fish, shrimp, chicken, sausage, pork chops, or ham!
Vegetarian!
Source: Paula Freeman (Entered by Stacey Freeman)
Servings: 4-6
View This Recipe