Southern Food Recipes

From Diana Rattray Cranberry Walnut Biscuits These great tasting buttermilk biscuits are made extra special with chopped cranberries and walnuts. Serve them as a breakfast biscuits or split them and make delicious little turkey sandwiches. Slow Cooker Creole Chicken With Sausage Flavorful boneless chicken thighs, spicy andouille sausage, and a Creole style tomato sauce make this slow cooker chicken recipe as delicious as it is easy. Just put the ingredients in the crock and hit the start button! Serve this great-tasting chicken and sausage dish over hot cooked rice and add a salad and biscuits or crusty bread for a fabulous family meal. Bacon-Wrapped Pork Loin With Brown Sugar Glaze This succulent bacon-wrapped, spice-rubbed pork loin is finished with a fabulous brown sugar glaze. Serve this great tasting pork roast with mashed potatoes, corn, and a tossed green salad or coleslaw. Favorite Meatballs Meatballs With Pasta Diana Rattray Simmer these well seasoned meatballs in a homemade or purchased pasta sauce for an excellent meal any day of the week. These meatballs are delicious simmered in purchased or homemade spaghetti sauce. Double the recipe and freeze some for another day. Serve meatballs with pasta and a tossed salad, and pass the Parmesan cheese. Ingredients: Meatballs With Pasta 1 pound lean or extra-lean ground beef 1/2 pound bulk Italian sausage (or remove from casings) 1/3 cup fine dry bread crumbs 3 medium cloves garlic 1 scant teaspoon salt 1 teaspoon dried leaf basil 1 medium onion, finely chopped 1 large egg 1/3 cup grated Parmesan cheese 2 tablespoons water, or as needed 1/8 teaspoon ground black pepper Preparation: Line a large shallow baking pan with foil; oil lightly. Combine all ingredients, using just enough water to moisten. Shape into meatballs, about 1 1/2 to 2 inches in diameter. Broil the meatballs about 8 inches from the heat source for about 10 minutes. Turn and broil for 10 minutes longer. Put the meatballs in a large saucepan and cover with your favorite pasta sauce, homemade or purchased. Cover and simmer for 20 to 30 minutes. Serves 6 (about 18 to 24 large meatballs).