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Summer squash fritters. 3 cups grated summer squash, such as yellow crookneck, zucchini. 1 egg. 1/4 cup finely diced onion. 1 teaspoon salt, divided. 2 cloves minced garlic. 2 teaspoon fresh dill ...
These pan-fried golden yellow squash patties are crispy on the outside and filled with shredded squash and cheese on the inside. Get the recipe: Squash Fritters Diethood
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One slave narrative had a recipe for gumbo made by a former slave. The recipe included peppers, onions, rice, chicken and shrimp meat. [26] Ham hocks [27] [28] Typically smoked or boiled, ham hocks generally consist of much skin, tendons and ligaments, and require long cooking through stewing, smoking or braising to be made palatable. The cut ...
Summer squash – dredged in a mixture of cornmeal and flour and fried crisp with a light to medium browning, prepared en casserole, or made into pickles; Swamp cabbage – heart of palm; Tomatoes – sliced ripe, also eaten at breakfast Fried green tomatoes; Sweet potatoes – often "candied" with butter and brown sugar; Tomato aspic
The English and Dutch introduced pies and Dutch settlers introduced deep-dish crust pie recipes which enslaved African Americans and other Southerners adapted into their cuisine. The first documented pie recipe in Colonial America was in 1675; it was a pumpkin pie recipe modified from British spiced and boiled squash. European settlers prepared ...
1. In a large pot, bring the water to a boil with the squash and corn. Cover and simmer over moderately low heat until the squash is just tender, about 15 minutes. Add the kidney beans and cook until the beans are hot. Transfer 3 cups of the squash mixture to a blender along with some of the liquid and 1/2 cup of the basil; puree.
Simply slice the fresh okra, coat it in cornmeal, and fry it to golden perfection. While other plants struggle in the scorching Southern summer, okra thrives and stands tall.