SOUTHERN SCREW
Make and share this Southern Screw recipe from Food.com.
Provided by queenbeatrice
Categories Beverages
Time 2m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour all ingredients over ice, stir and serve in tall glass decorated with an orange slice and cherry.
Nutrition Facts : Calories 383.9, Fat 0.4, Sodium 3, Carbohydrate 18.8, Fiber 0.4, Sugar 15.2, Protein 1.3
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- Flaky Southern Biscuits. Despite the fact biscuits are ubiquitous on Southern dining tables, some fear that honest-to-goodness handmade biscuits are in danger of disappearing amid the many choices now available for ready-made refrigerated biscuit dough.
- Homemade Buttermilk. Buttermilk is a staple in many a Southern refrigerator, but if you don't happen to have any on hand, we have an easy fix, provided you do have milk, lemon juice, and 10 minutes to spare.
- Buttermilk Pancakes. A Southern breakfast-table classic, buttermilk pancakes are melt-in-your-mouth yummy, and guess what? They don't have to be a carb bomb, at least not when your recipe balances the carbs with flaxseeds and Greek yogurt, which amps up the protein power.
- Stuffed French Toast. Some say pancakes are the hero of the breakfast table, but there are a lot of French toast fans out there who would disagree, especially when that French toast is stuffed with strawberries, which grow easily in the South.
- Breakfast Hash. The word "hash" comes from the French, "hacher," which means "to chop." It makes sense considering hash is a one-pan fry consisting of chopped, leftover meat, potatoes, and onions.
- Succotash. This Southern favorite that's built on a foundation of lima beans and corn (which work in synch to create a complete protein) has an origin story in just about every state where the colonists crossed paths with Native Americans, including Massachusetts, which likes to claim succotash as its own because it was supposedly served at the first Thanksgiving at Plymouth Plantation in 1621.
- Maryland Crab Cakes. Because crabs and other crustaceans were available in abundance along the Atlantic coast when the first European settlers arrived on our shores, crabs have long been on the menu throughout the entire East Coast, but nowhere more so than in Maryland, which has become synonymous with crab in all its glorious forms.
- Blueberry Peach Cobbler. Peaches are as iconic to Georgia as crab is to Maryland. As we mention in 35 Southern Dishes Your Grandparents Used to Make, eating a Georgia peach is a multi-sensory experience of sight, smell, and taste.
- Smokey Ribs. While we're on the topic of peaches, it would be remiss not to mention this smoky ribs recipe, which amps up the sweet smokiness of its barbecue glaze with a genius combination of peaches and bourbon.
- Glazed Ham. Because you can never really run out of ways to use peaches in a Southern kitchen, we would also be remiss not to mention this quintessentially Southern glazed ham, which is accented with peach chutney and features a smoky bourbon glaze.
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- Deviled Eggs. The roots of "stuffed eggs" can be traced back to ancient Rome. But the term "devil" was introduced to describe spicy or highly seasoned food in great Britain in the 1700s.
- Buttermilk Biscuits. Southern grandmothers often had a bread bowl where they kept flour ready to mix biscuits for the dinner meal. They perfected the art of biscuit-making as an easy way to fill up hungry bellies at their table, and you can do the same today with a simple biscuit recipe.
- Fried Chicken. There may be nothing more iconic to the Southern food canon than fried chicken. The meat, dredged in thick flour and fried to a golden crisp, is a salty and satisfying meal.
- Peach Cobbler. While peaches are grown across the United States, there is something very special about the versions harvested in Georgia. Known as "The Peach State," connoisseurs swear by the quality of fruit grown in the state.
- Grits. If you're not from the South, I bet you've wondered what grits are. Similar to polenta, grits are made by grinding white corn called hominy. Before the kernels are ground, the hulls are removed, resulting in a fine consistency.
- Banana Pudding. Banana pudding is a staple at potluck dinners, comfort food at funerals, and a sweet ending for summer suppers. Southerners have enjoyed scoops of the cool custard topped with whipped meringue and studded with bananas and Nilla wafers for years, and it's not going away anytime soon.
- Chicken Pot Pie. While no one down South can claim that meat pot pies got their start in the area, there is hardly a family who doesn't sit down to this dish often.
- Chicken and Dumplings. Many memories of Southern grandmas involve them rolling out the dumpling dough right on the counter, flouring the surface to prevent it from sticking.
- Blackened Catfish. A funny-looking fish inhabits the creeks and rivers of the lower South, and it has whiskers. They are a fun fish to catch, simply caught by many Southern children with a cane pole loaded with a piece of a hot dog.
- Coca-Cola Cake. Some bakers in the South swear by the addition of Coca-Cola to cake to punch up the sweetness and add airiness to the texture with the carbonation.
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