A Love Affair with Southern Cooking (78 page)

Vintage Vicksburg.
Compiled by the Junior Auxiliary of Vicksburg, Mississippi. Memphis: Wimmer, 1985.

Virginia Cookery Past and Present
. Compiled by the Woman’s Auxiliary of Olivet Episcopal Church, Franconia, Virginia: 1957.

Voltz, Jeanne A.
The Flavor of the South: Delicacies and Staples of Southern Cuisine.
New York: Doubleday & Company, 1977.

Voltz, Jeanne, and Caroline Stuart.
The Florida Cookbook: From Gulf Coast Gumbo to Key Lime Pie.
New York: Alfred A. Knopf, 1993.

Walter, Eugene, and the editors of Time-Life Books.
American Cooking: Southern Style.
New York: Time-Life Books, 1971.

Ward, Artemas.
The Encyclopedia of Food.
New York: Artemas Ward, 1923.

Warner, William W.
Beautiful Swimmers: Watermen, Crabs and the Chesapeake Bay.
Boston: Atlantic Monthly Press by Little, Brown and Company, 1976.

The Williamsburg Art of Cookery or Accomplish’d Gentlewoman’s Companion: Being a Collection of Upwards of Five Hundred of the Most Ancient & Approv’d Recipes in Virginia Cookery
. Edited by Helen Bullock. Williamsburg: The Colonial Williamsburg Foundation, 1985.

The Williamsburg Cookbook.
Originally compiled and adapted by Letha Booth; updated and enlarged by the staff of Colonial Williamsburg with commentary by Joan Parry Dutton. Williamsburg: The Colonial Williamsburg Foundation, 1975.

The World Atlas of Food.
Jane Grigson, contributing editor. London: Mitchell Beazley Publishers, and New York: Simon and Schuster, 1974.

The WPA Guide to Florida: The Federal Writers’ Project Guide to 1930s Florida.
1984 ed. Compiled by the Workers of the Writers’ Program of the Work Projects Administration in the State of Florida with a new introduction by John I. McCollum. New York: Pantheon Books, 1984.

Zimmer, Anne Carter.
The Robert E. Lee Family Cooking and Housekeeping Book.
Chapel Hill: University of North Carolina Press, 1997.

Note: Entries in this index, carried over verbatim from the print edition of this title, are unlikely to correspond to the pagination of any given e-book reader. However, entries in this index, and other terms, may be easily located by using the search feature of your e-book reader.

A

Agricultural Extension Service, 64–65

Alabama Peanut Pie, 320–21

Alabama Tea Cakes, 349

Alligator pear, defined, 389

Ambrosia, 289

Andouille sausages, about, 389

Angel Biscuits, 248–49

Appetizers, 2–44

Appetizer Salad of Fried Okra and Crawfish with Basil Vinaigrette, 10–11

Artichoke Dip, 39

Artichoke Squares, 32–33

Barbecued Meatballs, 14–15

Benne Biscuits, 25–26

Black-Eyed Pea Hummus, 35–36

Boiled Peanuts, 42–43

Broiled Oysters with Toasted Pecan Pesto, 2–3

Candied Bacon, 19–20

Catfish Cakes, 12–13

Cheese Daisies, 24–25

Cheese Straws, 25

Cile’s Cucumber Tea Sandwiches, 27–29

Crab Cups, 11–12

Deviled Vidalia Dip, 40

Favorite Deviled Eggs, 22

Ham Salad Spread, 34

Heavenly Chicken Liver Mousse, 17–19

Herbed Egg Salad, 35

Herbed Tomato Triangles, 32

Individual Corn Custards with Carrot Vinaigrette, 21–22

Little Tomato Triangles, 30–32

Maryland Hot Crab Dip, 38

Natchitoches Meat Pies, 16–17

Old South Egg Salad, 35

Peppered Pecans, 40–41

Pickled Oysters, 3–4

Pickled Shrimp, 6–7

Pimiento Cheese, 33–34

Roquefort Pecans, 42

Sausage-Stuffed Mushroom Caps, 20

Shirt Tail Pies, 26–27

Shrimp Paste, 9–10

Shrimp Rémoulade on Fried Green Tomatoes, 8–9

Shrimp-Stuffed Cherry Tomatoes, 5–6

Slow-Roasted Peanuts, 43–44

Watercress Finger Sandwiches, 30

Watercress-Stuffed Eggs, 24

White Barbecue Sauce, 36–37

Apple(s)

-Blackberry Jelly, Shenandoah, 384–85

and Bourbon–Basted Pork Loin, 84

East Tennessee Stack Cake, 286–87

Huguenot Torte, 283–85

Shirt Tail Pies, 26–27

Apricot Chiffon Salad, Mrs. B’s, 235–36

Artichoke

and Chicken Casserole, JTF’s, 120–22

Dip, 39

Squares, 32–33

Ash cakes, about, 389

Aspic

Crab, with Fresh Herbs, 234–35

Shrimp, 234

Shrimp, with Fresh Tarragon, 234

Tomato, Basic, 235

Aunt Bertie’s Crispy Cornmeal Pancakes, 260

Aunt Bertie’s Okra Cakes, 202

Aunt Emma’s Bourbon Custard, 290–91

Avocado, Florida, Soup, Cool, 70–71

Awendaw (spoon bread), about, 389

B

Bacon

Candied, 19–20

and Caramelized Vidalia Quiche, 94–96

and Pecans, Corn Bread Dressing with, 221–22

Skillet Cabbage with, 188

Smoky, Vidalia Onion Soup with, 67–68

Baked Bluefish or Red Snapper, 148–49

Baked Chicken Salad, 136–37

Baked Pecan-Stuffed Mushrooms, 200

Baked Shad (1780), 154

Baked Stuffed Yellow Squash, 217–18

Baked Virginia Ham, 96–97

Baked Wild Duck, 136

Banana Pudding, 288

Bananas Foster Cheesecake, 300–302

Barbecue(d)

Beans, 186–87

Chicken, 117–18

Meatballs, 14–15

North Carolina–style, 86

Shrimp, Tennessee, 161–62

Slaw, 231

Southern-style, 86

Basic Tomato Aspic, 235

Basil

Broiled Oysters with Toasted Pecan Pesto, 2–3

Vinaigrette, 10–11

Batter bread, about, 389

Batter Bread (Spoon Bread), Maria Harrison’s, 256–57

Battered, defined, 389

Batty cakes, about, 389

Bean(s).
See also
Green Beans

Barbecued, 186–87

Beef, and Cabbage Soup, Gallegos House, 72–73

Black, and Rice, Little Havana, 184–85

Black, Soup, Florida, 74

Family Reunion Brunswick Stew, 127–28

Kentucky Burgoo, 128–29

Lima, Nana’s, 178–79

Red, and Rice, 175–76

shuck, defined, 398

Beaten Biscuit (recipe), 252

Beaten biscuits, about, 389–90

Beaufort Quail Jambalaya, 145–46

Beef

Barbecued Meatballs, 14–15

Bean, and Cabbage Soup, Gallegos House, 72–73

Family Reunion Brunswick Stew, 127–28

Grillades and Grits, 103–4

Main-Dish Meat Pies, 17

and Mirliton Casserole, 104–5

Natchitoches Meat Pies, 16–17

Round of, Spiced, for Christmas, 107

Beignets, about, 390

Benne seeds

Benne Biscuits, 25–26

Benne Wafers, 352–53

history of, 352

toasting, 25

Berries

Shenandoah Apple-Blackberry Jelly, 384–85

Spiced Blackberry and Cornmeal Cobbler, 276–77

Surry County Sonker with Milk Dip, 274–76

Wild Blackberry Jam, 379

Bill Smith’s Amazing Honeysuckle Sorbet, 296–97

Biloxi bacon, about, 390

Biscuit(s)

Angel, 248–49

Beaten, 252

beaten, about, 389–90

Benne, 25–26

Cathead, 246–47

Cathead, Sawmill Gravy with, 94

“Hot’ns,” 244–45

Pudding, Old Kentucky Home, with Bourbon Sauce, 280–81

Riz, 247–48

snow, about, 398

Sweet Potato, 249–50

Black Bean(s)

and Rice, Little Havana, 184–85

Soup, Florida, 74

Blackberry

-Apple Jelly, Shenandoah, 384–85

and Cornmeal Cobbler, Spiced, 276–77

Jam Cake with Browned Butter Frosting, 334–35

Wild, Jam, 379

Black-Eyed Pea(s)

Cakes with Tomato Salsa, 173–74

Field Pea Relish, 108

Hoppin’ John, 214–16

Hummus, 35–36

Roasted Rack of Lamb with Field Pea Relish, 105–6

Salad, 226–27

Salad for Today, 227

and Sausage Étouffée, 92

with Smoked Ham Hock, 183–84

Soup with Greens and Ham, 71–72

Black Walnut Bread, 239–40

Bluefish or Red Snapper, Baked, 148–49

Blue Ridge Sweet Red Pepper Relish, 368–69

Bog, Chicken, 134

Boiled Peanuts, 42–43

Bonney-Clabber or Loppered Milk, 291

Boudin, about, 390

Bouilli, about, 390

Bouillon, Redfish Court, 58–59

Bourbon

and Apple–Basted Pork Loin, 84

Bourbon’d Peaches, 376–77

compared with whiskey, 342–43

Custard, Aunt Emma’s, 290–91

history of, 342–43

Kentucky, Cake, 343–44

Sauce, Old Kentucky Home Biscuit Pudding with, 280–81

Braised Cymlings, 218

Bread Pudding

Krispy Kreme, with Jack Daniel’s–Raisin Sauce, 282–83

Old Kentucky Home Biscuit Pudding with Bourbon Sauce, 280–81

Breads

Angel Biscuits, 248–49

Aunt Bertie’s Crispy Cornmeal Pancakes, 260

Batter (Spoon), Maria Harrison’s, 256–57

Beaten Biscuit, 252

Black Walnut, 239–40

Calas (Rice Fritters), 270

Cathead Biscuits, 246–47

Corn, Iron Skillet, 254

Corn, Kentucky Light, 256

corn, Northern, about, 237

corn, Southern, about, 237

Corn Muffins, 252

Cracklin’, 255

Farmhouse, 263–64

Hot Dinner Rolls, 261

“Hot’ns,” 244–45

Hush Puppies, 257–58

Lemon Tea, Glazed, 243–44

lighten or light, defined, 394

Love Feast Buns, 267

Mango-Pecan, 241–42

Moravian Sugar Cake, 266

Pain Perdu (Lost Bread), 268–69

Rice Muffins, 254

Riz Biscuits, 247–48

Sally Lunn, 264–65

Salt-Rising, 268

salt-rising, about, 397

in Southern cuisine, 237–39

Sweet Potato Biscuits, 249–50

Sweet Potato Yeast Rolls, 262

Wild Persimmon, 241

Breakfast Casserole, 93

Brittle, Peanut, Friday, 355–56

Broiled Oysters with Toasted Pecan Pesto, 2–3

Bronzed Shrimp Creole, 154–55

Brown Sugar Pie, 314

Brown Sugar Pound Cake with Wild Hickory Nuts, 341

Brown Sugar Sauce, 346–47

Brunswick Stew, Family Reunion, 127–28

Buns, Love Feast, 267

Burgoo, Kentucky, 128–29

Burr artichoke, about, 390

Busters, about, 390

Butter, xix

Butter beans, defined, 390

Buttermilk Corn Cakes, 193–94

Buttermilk Pie, 306–7

C

Cabbage

Barbecue Slaw, 231

Beef, and Bean Soup, Gallegos House, 72–73

Molded Vegetable Salad, 232–33

Scalloped, 187–88

Skillet, with Bacon, 188

Sweet Slaw, 229–30

Sweet-Sour Coleslaw, 229

Café brûlot, about, 390

Cajun cooking, defined, 390

Cajun Rice, Sausage, and Tasso Dressing, 223–24

Cajun Shrimp or Crawfish Gumbo, 61–63

Cakes

Blackberry Jam, with Browned Butter Frosting, 334–35

Coconut, Fresh, 324–25

Fig, Fresh, Louisiana, 338–39

Ida’s Heirloom Fruitcake, 328–30

Japanese, 333

Japanese Fruitcake, 331–32

Kentucky Bourbon, 343–44

Lady Baltimore, 326–27

Lane, 336–38

Moravian Gingerbread, 345

Mrs. Lee’s, 321

Old Virginia Gingerbread, 345–46

Orange and Lemon, General Robert E. Lee, 321–22

Pound, Brown Sugar, with Wild Hickory Nuts, 341

Pound, Cold-Oven, 340

stack, defined, 398

Stack, East Tennessee, 286–87

Sweet Potato, Grated, with Coconut Topping, 348–49

Calamondins, about, 390

Calas (Rice Fritters), 270

Calcium hydroxide (pickling lime), about, 366

Candied Bacon, 19–20

Candler, Asa, 4–5

Candy

Friday Peanut Brittle, 355–56

Pecan Pralines, 354–55

Pulled Mints, 356–57

Carolina Gold, about, 390

The Carolina Housewife
(Rutledge), 259

Carrot(s)

Molded Vegetable Salad, 232–33

Vinaigrette, Individual Corn Custards with, 21–22

Carver, George Washington, 323

Casserole of Creamed Collards with Parmesan Crumbs, 190–91

Cat (catfish), 390

Catfish

Cakes, 12–13

Southern-Fried, 147–48

U.S. Farm-Raised, about, 147

Cathead Biscuits, 246–47

Cathead Biscuits, Sawmill Gravy with, 94

Charcoal-Grilled Shad Roe with Tomato-Mint Salsa, 152–53

Charleston Shrimp Pie, 156

Chayote.
See
Mirliton(s)

Cheddar cheese

Artichoke Squares, 32–33

Beef and Mirliton Casserole, 104–5

Breakfast Casserole, 93

Cheese Daisies, 24–25

Cheese Straws, 25

Eggplant Pie, 198–200

Garlicky Cheese Grits, 196–97

Grits Casserole, 194–95

Hominy Soufflé, 197–98

Pimiento Cheese, 33–34

Shrimp ’n’ Grits, 160–61

Spinach Madeleine, 209–10

Cheerwine, history of, 29

Cheese.
See also
Cheddar cheese

Bananas Foster Cheesecake, 300–302

Casserole of Creamed Collards with Parmesan Crumbs, 190–91

Daisies, 24–25

Grits, Garlicky, 196–97

Hot Brown, 143–44

Parmesan, xx