Best Recipes Only

Clam Chowder Recipe

1/4 lb. diced bacon
2 tbsp. parsley
2 medium chopped onions
2 tsp. crab spice
24 chowder clams (save liquor)
2 cans cream of asparagus soup
2 1/2 cups sliced, cooked potatoes
2 pints light cream
1/2 tsp. pepper
4 diced, seeded tomatoes
1 tsp. celery powder
Asparagus as a garnish (optional)

Fry the diced bacon until its crisp and then remove from the pan. Sauté the onion until it’s translucent. Add the clam liquor and stir. Add the clams and heat to cook. When they are cooked, add the potatoes and spices, and cook until the potatoes begin to soften. Add the soup, tomatoes, and cream. Stir together and simmer for an additional 10-15 minutes. Do not allow the chowder to come to a boil. Garnish with asparagus.

Southern Corn Bread Recipe

1 cup yellow cornmeal
4 tsp. baking powder
1 cup all-purpose flour
1 large egg
1 tsp. sugar
1 cup milk
1/2 tsp. salt
1/2 cup melted shortening or butter

Preheat your oven to 425F. Combine all dry ingredients in a medium sized bowl. Add the wet ingredients and stir until just blended. Don’t over blend; you want it to be slightly lumpy. Grease an 8-inch square pan or a medium-sized cast iron skillet, heat it up on top of the stove, and then pour the batter into the pan. Bake this in the oven for approximately 20-25 minutes or until the edges are golden brown.

Easy Cheesecake recipes: New York Cheesecake

Pastry
1 cup sifted all-purpose flour
1/2 cup cold butter
1/4 cup sugar
1 egg yolk
1 tsp. finely grated lemon peel
1/4 tsp. vanilla extract
1 tsp. finely grated orange peel

Filling
2 1/2 lb. cream cheese
1/4 tsp. vanilla extract
1 3/4 cup sugar
5 eggs
3 tbsp. all-purpose flour
2 egg yolks
1 1/2 tsp. finely grated lemon peel
1/4 cup cream
1 1/2 tsp. finely grated orange peel

Georgia Peach Bread Recipes

1 1/2 cups sugar
1 tsp. baking soda
1/2 cup shortening
1 tsp. baking powder
2 eggs
1/4 tsp. salt
2 1/4 cups pureed peaches
1 tsp. vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
1 tsp. cinnamon

Cream together the sugar and shortening, followed by the eggs, mixing thoroughly after each one. Add the peach puree and the dry ingredients and mix thoroughly. Add the vanilla and chopped nuts, blending carefully until blended. Pour these into two greased and floured bread pans. Bake for 55 minutes to an hour in 325F oven. Allow the bread to cool for several minutes before removing from the pans, and then cool completely before slicing.