Southern Sunday Dinner Recipe

Southern Sunday Dinner Recipe

Southern Sunday Dinner Recipe

On the Menu: Buttermilk Fried Chicken, Blackberry Cobbler, Home Made Biscuits, Deviled Eggs, Field Peas, and Sweet Iced Tea.

Allow me to introduce myself. I am 50 years old, married, and live in Deland, Florida. I am an authentic Southerner! I was born in South Georgia (Reidsville, Georgia – a little town near Savannah that you have to be from to know where it is) and lived in Georgia until two years ago when I moved to Deland, Florida. Deland is quite interesting and has the charm of the South and feels like home (Georgia) to me. My husband and I in the historic district in Deland in a home built in 1917. When not working as a CEO of a private software firm, I enjoy spending time with my husband, my home, antiquing, cooking, baking, reading, and entertaining family and friends. 

As with many cultures, the Southern family centers food in everything including Sunday dinner (that’s lunch to my non-Southern friends), funerals, ‘dinner on the ground’, bridal showers, family reunions….you get the picture. My family is no different! Speaking of family, I had the wonderful privilege to know and live near all of my grandparents growing up (and this includes four sets of great-grandparents). Because of this, I learned to cook ‘at my grandma’s apron strings’. I had two wonderful Grandmas: my paternal grandmother – Grandma Sweeter (Yes, that’s right - Sweeter was her given name) and my maternal grandmother – Grandma Neider (for Oneida)

I enjoy cooking and baking foods of all types – I’ll try anything once and am the sort of cook that will take the ingredients I have on hand to create a new dish. But when I cook a dish that one of my Grandmas or Mama taught me to cook – it is quite nostalgic and brings back great memories!

The smell of frying chicken takes me to a time faraway now – a time when families had meals together. Our family had Sunday dinner together every Sunday and when I say family, I mean all my cousins, aunts, uncles, siblings, parents AT my Grandma Sweeter’s house. And she always had fried chicken, homemade biscuits, deviled eggs, all sorts of ‘fresh’ vegetables and cooked coconut icing cake or perhaps a traditional southern pound cake. Let’s not forget the REAL, iced tea…YUM, YUM…And Thanksgiving and Christmas are simply not the same without my Grandma Neider’s Pecan Pie.

I must also give credit to my mama, Naomi, for my skills in cooking as she is quite the cook in her own right. My mama, however, worked outside the home in the 60’s and 70’s as we were growing up and she was queen of casseroles. You name the casserole…my mama made them: Chili-Mac, spam casserole, squash casserole.

Ya’ll come and let me take you into my kitchen…I’d love to share a dish or two with you. We’ll share some iced tea and prepare something traditionally Southern – just like my Grandmas or make one of my mama’s famous casseroles or a dish just my own.

Best, Sabrina Hightower Patterson

Sabrina’s Fruit Cobbler

This is the BEST  cobbler that Real Food Real Kitchens has ever tasted!!! Be sure to try this

recipe, weekly!

INGREDIENTS

2 to 3 cups of your favorite fruit (blackberries, peaches, blueberries, cherries… – you can use fresh or frozen)

1 1/2 cups of sugar, divided

1 stick of sweet butter (NOT margarine)

juice of one lemon

2 cups self rising flour, sifted

2 cups heavy whipping cream

INSTRUCTIONS

Mix the fruit, 3/4 cups of sugar, and the lemon juice in a bowl and set aside. Be sure to stir well!

Melt the stick of butter in a deep casserole baking dish in the oven.

Mix the flour and remaining sugar together and stir in the whipping cream.

Pour the batter over the melted butter in the casserole dish and then pour the fruit mixture on top of the batter. DO NOT STIR after either step!

Sabrina

Sabrina

Bake your cobbler at 350 degrees until the cobbler rises to the top and is golden brown and firm to the touch.

TIP

Serve cobbler warm with vanilla ice cream, creme fresh, or just by itself!

by Craig Chapman