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Central South

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Central South

The Central South runs from Gulf Coastal Mississippi and Alabama northward through Tennessee into Kentucky and West Virginia, where it is hemmed in by the Ohio River. The ancient corn-based Mississippian culture once prospered along the Mississippi River Valley. The first Europeans to explore the Central South were Spanish and French. They settled the coastal portion. The interior, Kentucky and West Virginia, were secluded by rugged mountain terrain. The cuisine that emerged in the Central South reflects the history of this sub-region, ranging from the French and Creole-inspired and the down-home Southern “soul food” classics of Alabama and Mississippi, to the “hog and hominy” tradition of Tennessee, to the wild game stews of Kentucky and West Virginia.
 

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KATSKI

Cooking Level: Expert

Home Town: Fairhope, Alabama, USA
Living In: Daphne, Alabama, USA
About me:
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Maria Hawthorne

Cooking Level: Intermediate
Living In: Pearl, Mississippi, USA
About me: I am married country gal always looking for some good old down home country country cooking, & coming up with other recipes. And, I love meeting other married women that like to d…
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Kehteh

Cooking Level: Beginning
Home Town: Vicksburg, Mississippi, USA
Living In: Cleveland, Mississippi, USA
About me: Let's see. By day, I'm a piano student/budding piano teacher. By night, I guess I'm just a broke college student cooking up some nice treats every once in a while.

nana

Cooking Level: Intermediate
Home Town: Birmingham, Alabama, USA
Living In: Fulton, Mississippi, USA
About me: i am a 61 years young lady and i am retired/disabled. single and have a beautiful daughter and a handsome 21 year old grandson,that i love dearly and a son-in-law that has been wi…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.68 star rating.

Yummy Artichoke Dip

Reviewed on Dec. 4, 2008 by KATSKI
Easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.88 star rating.

My Amish Friend's Caramel Corn

Reviewed on Dec. 4, 2008 by Mary Kate
Not that this needs any more rave reviews, but I was always one to throw my 2 cents in :P This was fantastic. I used 1 1/2 cups of unpopped popcorn. Popped it on the stove in 1/2 cup oil, then picked out the unpopped kernels. Made the caramel as recipe says and used 2 jelly roll pans to bake. Baked at 225 for about 45 minutes stirring every 10-15 minutes and it was perfect! Thanks for a fantastic recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.

Raisin Cookies

Reviewed on Dec. 4, 2008 by mssharon2
These are excellent cookies! I did make a couple changes, however. I didn't have any shortening or real butter so I substituted 3/4 cup canola oil and added 1 teaspoon vanilla extract. After adding the milk the batter was too thin to make drop cookies so I just poured the batter into a 9 X 13 pan and baked them until they were light golden brown. Delicious!
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