This recipe would probably work with Cherry Coke or Dr. Pepper, but if that Southern staple CheerWine is available in your neighborhood, that’s what will give it that uniquely cherry taste. Use two big disposable foil pans for this messy recipe. Serves 4
For the ribs:
2 tsp. kosher salt
2 tsp. light brown sugar
1 tsp. coarsely ground black pepper
1 tsp. chili powder
4 lbs baby back pork ribs
4 c. Cheerwine
For the glaze:
1 1/2 c. Cheerwine
1/2 c. cherry jam
1/4 c. Worcestershire sauce
1/4 c. apple cider vinegar
1/4 c. tomato paste
1/4 c. dijon mustard
3 tbsp. soy sauce
Preheat oven to 400°. In a small bowl, mix together salt, brown sugar, black pepper, and chili powder. Rub all over ribs. Divide ribs between 2 large disposable aluminum roasting pans, being sure to place the slabs in meat side up. Pour 2 cups Cheerwine into each pan, and cover tightly with aluminum foil. Roast ribs, switching pans’ positions halfway through cooking, until very tender, about 1 hour and 45 minutes.
While ribs cook, prepare the glaze. In a medium-size saucepan, whisk together Cheerwine, jam, brown sugar, Worcestershire, vinegar, tomato paste, mustard, and soy sauce. Set over medium heat. Let cook, whisking occasionally, until reduced and syrupy, about 20 to 25 minutes. Set aside.
Remove ribs from oven when tender. Remove foil and ribs from pans; pour fat and remaining liquid out of pans and discard. Carefully arrange for oven rack to be about 8 inches from broiler (no closer); preheat broiler. Brush ribs all over with prepared glaze and return to pans, meat side up. Broil for about 5 minutes or until lightly charred. Serve with extra glaze on the side.
This easy-peasy recipe was inspired by one from Paula Deen. If you’re taking these to a party, fix them ahead of time on disposable foil baking sheets and pop in the oven when you get to the party. Warning: you will never be able to fix enough of these to satisfy your guests!
½ cup finely shredded parmesan, romano or mozzarella cheese.
1 package mini phyllo shells—I find Athena brand in freezer case by frozen fruits or biscuits
¾ cup peeled and finely diced fresh tomatoes
1 tsp. finely chopped fresh basil
2 tsp. finely minced onions—preferably Vidalia
¼ tsp. each, fresh ground black pepper, sea salt, garlic powder
¼ cup mayonnaise—preferably Duke’s
2 Tbsp. bacon bits
Peel and dice tomatoes, sprinkle with seasoning mixture and let juices and seeds drain in colander. Mix onion and basil with tomatoes and spoon into mini phyllo shells. “Frost” top of tomato-filled cups with mayo piped from a plastic bag with the corner snipped out. Sprinkle with cheese, add bacon bits, bake in 350 degree oven for 10-12 minutes or ‘til tops are lightly browned. Serve warm.
2 cups whipping cream or half and half
8 cups chicken broth, divided.
2 cup grits-not instant or quick cooking.
1 lg. bag frozen collard greens
2 sticks butter
2 1/2 cups parmesan cheese
1/2 tsp. fresh ground pepper
1 cup cooked and crumbled bacon
Grease 13×9 casserole.
Combine cream and 6 cups chicken broth and bring to boil. Stir in grits and cook over medium heat until grits return to boil, cover, reduce heat to simmer and stir frequently to keep from burning, 25-30 minutes. Add milk if needed to thicken to proper consistency. If you’re Southern, you know what that is, if not, think of slightly runny oatmeal. While grits are simmering, cook frozen collards with remaining 2 cups of chicken broth til’ tender, about ten minutes. Drain well in colander, squeezing out remaining liquid. Add butter, parmesan and pepper to cooked grits, and stir til’ butter is melted. Stir in cooked greens, and spoon into greased casserole. Top with additional parmesan, and crumbled bacon. Dish can be served at room temperature, or heated in 350-degree oven til’ browned on top.
Did y’all hear about the Coca-Cola heiress who got kicked out of the Junior League for making chicken salad with dark meat? It’s an urban legend in Atlanta, but every Southern woman worth her salt has a tried and true recipe for chicken salad. My personal favorite used to be served in the dearly departed tea room at Maas Bros. Department Store in St. Petersburg, Florida. I’ve tasted some great versions over the years, but none greater than the one I sampled at the wake of a friend’s father in Dalton, Georgia. It inspired the recipe for Beyond the Grave Chicken Salad in Little Bitty Lies.
Beyond the Grave Chicken Salad Recipe
5 lbs. chicken breasts
2 quarts water
1 large onion, quartered
1 tsp. seasoned salt
2 chicken bouillion cubes
In large pot, bring water and seasoning to boil, add chicken, lower heat and simmer 40 min. Remove from heat, cool. Shred chicken and refrigerate.
1/2 cup bottled Italian salad dressing
1 cup Duke’s mayonnaise
1 Tbsp. white vinegar
1-1/2 tsp. celery seed
2 Tbsp. sugar
1/8 tsp. salt
Blend well together.
Toss shredded chicken with one cup of dressing and let stand at least one hour to marinate.
Combine remaining dressing with:
1/2 cup sour cream
1 Tbsp. honey
Add to chicken and mix well. May add canned water chestnuts, blanched almonds or chopped pecans.