Tuesday, August 17, 2010

About Southern Food: Zucchini Pancakes, Fried chicken, Cabbage Gratin

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From Diana Rattray, your Guide to Southern Food
This week, recipes include zucchini pancakes, a flavorful cabbage casserole, peanut butter blondies, Terri's fried chicken legs, salmon chowder, ground beef recipes, and more.

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Cheddar Cabbage Gratin
A little mustard adds zing to this delicious Cheddar cabbage casserole. Serve this flavorful cabbage casserole as part of a family meal, or serve with your next holiday dinner.

Peanut Butter Blondies
I used a mixture of milk chocolate and peanut butter morsels in these delicious bars. Feel free to use milk chocolate or semisweet chocolate chips in these brownies, or use all peanut butter chips.

Fried Chicken Legs
From Terri Wuerthner: The breast meat of a chicken is often used for chicken pies, leaving the legs for frying and taking on picnics during good weather. No utensils are needed and the legs offer a lot of meat in a compact little cylinder, easy to pack.

Zucchini Pancakes
These tasty little pancakes are made with fresh zucchini and Parmesan cheese, along with basil for extra flavor. Plan to let the shredded zucchini drain for an hour or two to get as much moisture out as possible.

 


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This newsletter is written by:
Diana Rattray
Southern Food Guide
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