Taste of the South Southern Plate Suppers 2016

“Whenever you can, sit down to supper with your children,” she said. “That’s when they’ll tell you all about their days, what they learned, any problems they are having, and what they’re looking forward to. If you start your kids out doing that, you’ll always have a window into their lives.” Mama was right. We’ve been sitting down to supper together for nearly twenty years now, and I’ve noticed that the supper table is far more than just a piece of furniture in our kitchen, it’s the anchor that holds our family together in an often hectic world. It’s our home base, our connection—and every meal serves to strengthen it. Since my first blog post for SouthernPlate.com back in 2008, I’ve learned that we all have one thing in common—we value the…

So many recipes are tied to memories of my childhood, from the flavors and preparation to the dishes the food was served in. Banana pudding must always be served in an avocadogreen Pyrex bowl because that’s what my mother always made it in. I have a few vintage pieces that were handed down to me, and whenever I use them, I like to tell my kids who they belonged to and why that person was so special. These vintage pieces are more than just bakeware. They’re part of my living history, and having them helps me preserve and pass down those memories. Over the years, I’ve added many pieces to my collection beyond family heirlooms. I’ve found that when I need a baking dish or mixing bowl, I can often get…

MAMA REED’S ROLLING PIN My stainless steel and copper rolling pin is one of my dearest kitchen treasures. My greatgrandmother purchased this rolling pin with green stamps she’d saved for my mother when she was 13 years old. Shortly after I was married, it was passed on to me. I’ve rolled out countless cookie doughs, breads, and piecrusts with this rolling pin. Each time I do, I make sure to tell my kids the story of why it’s so special to me. It’s more than just a rolling pin; it’s a connection to the wonderful cooks who have passed down their love of cooking and family to me. BIG TOP PEANUT BUTTER GLASSES With 10 kids, a husband, and several farmhands at her table three times a day, my great-grandmother Mama Reed got…

CASSROLL Menu Cheesy Chicken and Broccoli Casserole Buttered Rice with Parsley Easy Stewed Tomatoes SOMETHIN' SWEET Peach-Blackberry Buttermilk Pie, page 88 I love broccoli, and my husband and kids love anything with cheese. This recipe makes everyone happy; I get my broccoli, they get their cheese, and we all get a delicious meal! CHEESY CHICKEN AND BROCCOLI CASSEROLE Yield: approximately 4 servings 6 tablespoons butter 6 tablespoons all-purpose flour 2½ cups whole milk 2 cups shredded Cheddar cheese, divided 1½ teaspoons garlic salt ¼ teaspoon ground black pepper 3 cups chopped cooked chicken 1 (10-ounce) package frozen chopped broccoli, thawed and drained ⅓ cup slivered almonds, toasted (optional) 12 buttery round crackers, crushed 1. Preheat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray. Set aside. 2. In a large saucepan, melt butter over medium heat. Add flour; cook, stirring constantly, for 1 minute. Add milk; bring to…

Menu Slow-Cooked Beef Roast with Red Wine Sauce Lemony Green Beans with Italian Bread Crumbs Mashed Cauliflower SOMETHIN' SWEET Skillet Apple Streusel Cakes, page 89 Christy’s Tip If you’d like to leave out the wine, simply substitute beef broth. Since I don’t drink wine, I never thought about cooking with it until we had the most amazing pot roast on a Disney trip. The majority of the alcohol cooks out, leaving behind a sauce that’s rich and full of flavor. And you can refrigerate the unused wine for cooking for up to 2 months. SLOW-COOKED BEEF ROAST WITH RED WINE SAUCE Yield: 4 to 5 servings 2 (8-ounce) packages whole button mushrooms ½ cup all-purpose flour 2½ teaspoons salt, divided ¾ teaspoon ground black pepper, divided 1 (4-pound) boneless chuck roast ⅓ cup vegetable oil ¾ cup dry red wine, such as Cabernet Sauvignon ½ cup beef broth ¼…

Who doesn’t love a good icebox cake? This is my go-to recipe whenever I have a big event coming up because I can make it ahead of time. If you have any left over, just pop it back in the fridge! KEY LIME-COCONUT SHEET CAKE Yield: approximately 12 servings 1 (15.25-ounce) box yellow cake mix (I used Betty Crocker) 1 (14-ounce) can sweetened condensed milk 1 (13.5-ounce) can coconut milk, divided 10 tablespoons bottled Key lime juice, divided 2 cups heavy whipping cream ¼ cup confectioners’ sugar Lime zest and sweetened, flaked coconut, optional 1. Preheat oven to 350°. Spray the bottom only of a 13x9-inch baking dish with nonstick baking spray with flour. 2. Prepare and bake cake mix in prepared dish according to package directions. Let cake cool for 5 minutes. 3. In a medium bowl, stir together condensed milk,…