Have the heartwarming,

familiar smells of traditional

southern cooking fill your
kitchen and welcome
your family home tonight.
Whether you are throwing
a dinner party, cooking for
your family, or hosting your
in-laws and parents, a

Delightful
Downhome
Dinner
is the perfect meal for all
occasions. The rich, hearty
dishes will have everyone
asking for seconds. Cook a
scrumptious menu tonight!

Recipies by Simply Southern Magazine

Photograph by Amy Chaplin

Page 2 • Southern Suppers Magazine • July 2010 July 2010 • Southern Suppers Magazine • Page 3

Deviled Eggs
Makes 24 servings
Recipe:
12 large eggs
6 tablespoons mayonnaise
¼ cup sweet pickle relish
1 tablespoon country-style Dijon mustard
2 teaspoons dill pickle juice
1 ½ teaspoons prepared mustard
1 teaspoon Dijon mustard
¼ teaspoon celery seed
¼ teaspoon ground black pepper
Garnish: chopped green onion, paprika
Directions:
1. Place eggs in a large saucepan with
enough cold water to cover; cook over high
heat until water begins to boil. Reduce heat
to medium; simmer eggs for 10 minutes.
Remove eggs from heat; drain eggs, and
rinse with cold water. Peel eggs discarding
shells. Halve eggs lengthwise.
2. Remove yolks, and place in a small bowl.
Mash yolks with fork until crumbly. Add
mayonnaise, pickle relish, country-style
Dijon mustard, dill pickle juice, mustard,
Dijon mustard, celery seed, and pepper. Stir
yolk mixture until well combined. Spoon egg
yolk mixture evenly into egg whites. Garnish
with chopped green onion and paprika, if
desired.
Page 4 • Southern Suppers Magazine • July 2010
king Tip #26:
n C oo
Dee
u la
a
P
Eat Farm Fresh: Shop at
the Farmers’ Market!
Dad’s Barbecue Ribs Classic Potato Salad
F
Makes 8 to 10 servings Makes 10 to 12 servings armers’ markets are a great
opportunity to purchase
Recipe: Recipe: fresh, locally grown food.
2 tablespoons butter 5 pounds russet potatoes, peeled and diced
¼ cup finely chopped onion 6 hard-boiled eggs, peeled and chopped A farmers’ markets is a
1 ½ cups water 2 cups chopped yellow onion cooperative of local farms that
1 cup ketchup 1 cup chopped celery sells food under one roof. Each
2/3 cup white vinegar ¾ cup sweet pickle relish farm operates its own selling
3 tablespoons dark brown sugar 1 cup mayonnaise booth in the marketplace.
2 tablespoons paprika 2 tablespoons prepared mustard
2 teaspoons ground black pepper 1 teaspoon salt Farmers’ markets eliminate
1 ½ teaspoons Worcestershire sauce ½ teaspoon ground black pepper the middleman and allow
1 teaspoon salt Garnish: fresh parsley, green olives, paprika customers to interact directly
½ teaspoon ground red pepper with food producers.
3 ½ pounds bone-in pork loin country-style Directions:
ribs (about 16 ribs) Oftentimes, farmers’ markets
1. Place potatoes in Dutch over; add enough
include local butchers,
salted water to cover. Bring to a boil over vineyards, and craftsman. Why
Directions:
(L) Image from Gourmet Magazine /// (L) Illustration by Elise Trent
high heat; boil for 8 to 10 minutes, or until not pick-up a nice bottle of
1.Heat butter over medium heat until butter tender. Drain, and cool. wine to go with dinner?
is melted. Add onion; cook for 2 minutes,
2. In a large bowl, combine potatoes, egg,
(L) Image by S.R. Lacey /// (R) Image by Tyler Florence
stirring constantly. Add water, ketchup Visit farmersmarket.com to
onion, celery, and sweet pickle relish.
vinegar, brown sugar, paprika, pepper, find local markets near you.
Worcestershire sauce, salt, and red pepper, 3. In a small bowl, combine mayonnaise
whisking to combine well. Reduce heat to mustard, salt, and pepper, stirring to
low; simmer for 10 minutes. combine.
2.) Place ribs on grill. Cook ribs, under grill 4. Combine mayonnaise mixture with potato
lid, over medium coals (300 degrees to 350 mixture, tossing gently to coat. Cover, and
degrees) for 10 minutes on each side. Dip chill for 2 hours. Garnish with parsley.
each rib in sauce; return to grill, and cook,
“
covered with grill lid, for 3 minutes. Repeat
”
three more times, turning ribs. Transfer ribs I have found some of the most wonderful, delectable foods at
to an aluminum foil roasting pan. Cover with farmers’ markets. Straight from the farm. Can’t beat that y’all!
aluminum foil. 325 degrees for 1 ½ hours.
– Paula Deen