Quilters' Recipes Blog : Southern

Crock Pot North Carolina Barbecue

QuiltersRecipes — Thu, 02 Apr 2009 00:15:00 GMT

Terri Sharpe, Sanford, NC

3-4 pound pork roast, Boston butt, or shoulder
3/4 cup apple cider vinegar
black pepper and salt
1-1 1/2 cups of your favorite barbecue sauce

Trim the excess fat from the roast. Season the bottom moderately with black pepper and salt. Place the roast in the crock pot. Pour vinegar over roast. Season the top moderately. Cook covered on low for 10-12 hours until roast is tender and falling apart.

When roast is done, discard cooking liquid. Shred meat into small pieces. Add barbecue sauce until meat is moist and stir thoroughly. Serve as main course or as sandwiches with additional barbecue sauce or hot sauce.

Crock Pot Dinner

QuiltersRecipes — Thu, 02 Apr 2009 00:05:00 GMT

Submitted by Nancy Biggs

1 head of cabbage (quartered)
1 sweet onion
1 apple
1 or 2 potatoes
Polish Sausage or pork chops

Put the vegetables and the apple in the crock pot. Add salt and pepper. Top with chunks of Polish Sausage or browned pork chops. Add about 1 cup of water then check later to make sure it stays moist. Cook all day in the crock pot or less if put in a dutch oven on top of the stove. This is absolutely the best southern eating there is.

Easy Jambalaya with Basmati Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:03:00 GMT

Submitted by Ruby Price

4 boneless, skinless chicken *** halves
1 pound andouille sausage, or smoked sausage, sliced
4 cups chicken broth
1 cup sliced celery
1 large bell pepper, diced
1 medium onion, diced
1 can Cajun-style stewed tomatoes, S & W Brand preferred, or 1 can of Rotel*
salt and pepper, to taste
4 cups cooked rice
8 ounces shrimp, peeled and deveined,optional. If using shrimp use only 2 chicken breasts halves
Simmer the chicken and sausage in chicken broth for 20 minutes. Add remaining ingredients, except rice and shrimp. Simmer for 15 minutes. Add shrimp and simmer another 3 to 5 minutes, or until shrimp are pink. Serve over rice.

*Note: You can use 1 can of regular diced tomatoes and add 2 teaspoons of Cajun seasoning mix, more or less to taste. Also if you cook your rice in chicken broth instead of water, it will be more flavorful.

This recipe is freezable. Freeze Jambalaya and rice in separate containers.

Reheating Instructions: Defrost in refrigerator overnight. Jambalaya: Microwave on high for 2 to 4 minutes, check for heat, if not hot enough, microwave in 1 minute increments,stirring, until heated through. On stovetop, transfer defrosted Jambalaya to saucepan and heat on low for 10 to 15 minutes. Rice: Add 1 to 2 teaspoons water and cover with a paper towel, microwave up to 5 minutes, stirring, until heated through.

North Carolina Barbecue Sauce

QuiltersRecipes — Thu, 02 Apr 2009 00:03:00 GMT

Submitted by Rosann Davis, Winston-Salem, NC

3/4 c. margarine
2 tsp. dry mustard
1 1/2 tsp. black pepper
6 tsp. sugar
2 tsp. Worchestershire sauce
3/4 tsp. Tabasco sauce
9 Tbsp. apple cider vinegar
1 c. water
onion powder as desired
1 1/2-3 tsp. chili powder

Mix sauce ingredients in sauce pan and simmer for 30 minutes. Makes enough sauce for 3-4 pounds of pork.

Charleston, SC Crab Dip

QuiltersRecipes — Wed, 01 Apr 2009 22:30:00 GMT

Submitted by Laura Lindle

Two cans of crab meat, drained well
1/4 cup of grated sharp or extra sharp cheddar
Mayonnaise
Prepared horseradish
Salt and pepper

To the drained crab meat, add enough mayonnaise to make it moist. Mix in the cheese and add more mayonnaise if it’s needed. Add one to three teaspoons of horseradish, depending on how spicy you want it to be. It will taste stronger after it chills for a while. The amount of mayonnaise depends on how “wet” you want your dip to be, so it’s a matter of personal taste. Add salt and pepper to taste, mix well and chill for several hours. Serve with crackers.