18 comforting appalache recipes that feel at home

Grandma’s cucumber and onion salad

This cool and refreshing summer supplement is crisp, crispy and eatery. Many black pepper and onions make it classic Appalachen. “This cucumber onion salad is a cool, refreshing side dish for every meal,” says recipe creator KBover. “Both grannies made this salad every summer when their gardens produced baskets with cukes. One of my grannies added ice to cool it quickly and cut the vinegar taste. The other left the green pepper and the celery seed. They decide!”

Fried dandelion (Appalachian style)

“Fried dandelions are a local favorite in West Virginia, up in the Appalachian Mountains,” says Micah Funk, Creator of Recipe. “This is my mother’s recipe and is to pick the largest dandelion flowers and let the entire stem behind, beat the flowers and fry in butter. They have a similar taste as that of mushrooms and are delicious!”

Appalachian Krautsalat

Kohl is a main support of the Appalachian cuisine, which is influenced by German and Irish cuisine for its versatility. It is not only easy to store, but is also suitable for hot dishes and simple salads like this.

“I loved it,” enthuses Allrecipes Community member Paixful. “I think the cabbage has to be in smaller pieces than me, and it would probably be better if it was left overnight, but it was still excellent as it was. The next time I did more tomato and cucumber, it was a delicious, faster and easy blow!”

Southern Fried apples

“This recipe was super easy and delicious. I used a variety of apples (Red Delicious, Granny Smith and Mackintosh) and leave a small skin to identify the Apple, and this works for every kind of apple,” says Nettie7. “Instead of 2 tablespoons of cinnamon, I used 1 1/2 tablespoon of cinnamon and with the remaining 1/2 tablespoons I was a little nutmeg, pens and ginger. My husband and my children loved it as a page for breakfast.”

South -facing chicken liver

When it comes to Appalachian fried chicken liver that my grandmother has always made as a reward, hot sauce is a long way (especially if they are skeptical).

“I added a hot sauce to the excavator liquid … tasted wonderful!” Says Allrecipes member Cindy Capps Lepp. “Besides, I got it and it really works, no poping at all! Great tip for you!”

Southern style neck bones

“Pork neck bones are great too green or cabbage. They can be baked or cooked, this recipe can be repaired in both cases,” says recipe creator Keryne. “It depends on how much attention you want to give the court. I think this is one of these meals that she brings back to your mother’s kitchen.”

It certainly reminds me of my father’s kitchen, where he always saves naked bones – either from pork, chicken or turkey – to give soups, broth, beans and green taste and nutrients.

Collard Greens in southern style

“Wow, you can’t go wrong with this recipe,” says it says in Codie all. “We sautéed bacon (instead of a crouch or turkey neck), then added the garlic and onions. After we let everything fragrant, they followed with chicken broth and then followed with collards from the garden.”

Southern Fried Watfish

Although deep -fried foods are not necessarily so common in old, traditional appalache recipes, some crispy favorites see through as fried catfish. This recipe has a lot of texture thanks to many corn flour, which was historically easier to access in the mountains than in fine flour.

“I grew up in the south and the ‘coarse -grained’ texture should be there! If you only want fried fish, that’s not,” says reviewer Gypsylady3200. “This is how fried catfish should taste. I have more old bays, a little garlic salt and a spacious portion of Cayenne pepper.”

Killed salad and onion

Killed or ‘kilt’ salad is salad that was withered or very gently cooked with hot fat, e.g. B. bacon fats.

“My mother’s killed salad recipe is very simple and fundamental. In the mountains of North Carolina everyone grew what was killed and how to remedy it,” says Shann, Community member of Allrecipes. “In the south it is usually served with pint beans and corn bread.”

Ham with red eyes sauce

Red-Eye sauce is not for weak-you try it or do it! It requires a lot of financing and open mind, but the result is always worth it.

“We liked this recipe very well … I used Crushed Red Pepper … not too much … and make sure you add enough salt,” says Judy Golden Humble from Allrecipes, Judy Golden. “Try until you do it right … It will be bitter if not enough salt !!!”

Cast iron corn bread

“This corn bread made of cast iron is made from buttermilk and sweetened with honey. It is perfect to bring a cookout” Chef John. “It is very cheap to do, but that will be the last thing someone will think about. In fact, you will probably be asked to bring it to the next meeting!”

Melace cake

Sorghum melace was often used as a sweetener for dessert articles such as cakes. As a result, melace cake was popular in several forms in the entire Appalache region. My family prefers melace cake in thin layers that are served with apple butter, but the bitter and sweet taste of melace cake or cookies reminds me of home.

Schinken bone and bean soup

“Don’t throw away the ham bone – make this recipe for ham beans!” says recipe creator Rick Kleinhans Kokodiblo. “Plan a little ahead and use a ham bone to make this gluten -free soup. With just a few basic ingredients you can create a delicious, soothing meal of remains.”

Grandma Jeannettes astonishing German red cabbage

“I recently gone to dinner in the house of my extended family and they served this dish,” says Ohmydahlia. “I have to say that I would probably have skipped this recipe with so few people who tried it. How great that I had the opportunity to try this goalkeeper of a recipe. It is on my stove while we speak (really), and I will cook it the same way as it was dependent on the full 2 hours. I know that it is worth it first. I would not change something!”

Fabulous fried cabbage

This is generally considered an old Irish recipe, but is an extremely frequent staple in appeals. I often do it when I remember it – with salt and pepper for a quick, nutritious, soothing hot meal.

“I remembered my grandmother’s kitchen when I was a boy,” says Garth. “My mother and her twin sister (whom I called Aunt Mama because it has difficult to say) would laugh and sing (they were both extraordinary soprano) to bake bread or wash devices.

Perfect mixed greens

“These fresh mixed greens are delicious,” says Mama Luvs Papa. “The washing process is the most important part for these delicate, delicious greens. Don’t forget the sugar! You have the most perfect greens if you follow the instructions.”

Apple butter for the slow stove

My mother makes apple butter every year. While it is now a tradition, it used to be a necessity – a process led by my great -grandmother – to get a premium of autumn sails all year round. This slowly cooking -friendly recipe corresponds to modern times when you can “set and forget” it, but still get the wonderful smell of cinnamon, apples and sugar.

Chow Chow

Chow Chow is a homemade enjoyment with a selection of garden vegetables to keep it during the colder months. Chow Chow is a kind of “kitchen sink”, which means that the flavors, colors and textures can be a little enough depending on who makes it. In general, however, it contains a combination of peppers, peppers, onions, vinegar, sugar. Root vegetables such as beets or horseradish are also common additions.

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