southern u.s. and diabetic

327

Recipes

Southern-Style Crock Pot Greens

Posted by Sue L  

You can vary the greens in this- mustard greens or kale are good choices as well. MORE»

Recipe #304137

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Healthier Than Kfc's Cole Slaw

Posted by Sue L  

This is a much healthier version than the KFC clone by Todd Wilbur, and still TASTES GREAT! I changed ingredients to make it more approachable on a low cal, low carb or diabetic diet. It's perfect for me! I thought I had posted this before but had... MORE»

Recipe #303469

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Chicken Dumplings

Posted by Chef #214039  

memaw's deliously deadly dumplings MORE»

Recipe #297613

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Bread Pudding...lower Cal/Fat

Posted by WW Girl  

Being Southern I LOVE bread pudding. Since joining Weight Watchers over 2 years ago, I have learned recipes can be altered and still taste fabulous. I take this recipe to EVERY family gathering and NO ONE can tell the difference. If you do not... MORE»

Recipe #296933

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Low Carb Mashed Potatoes

Posted by Tiny_Toodles  

These are not exactly potatoes but it will pass for real taters! MORE»

Recipe #293015

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Pigs in Blankets - Oyster Appetizers

(1 reviews) Posted by Molly53  

A lovely, savory morsel from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #292344

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Shrimp Cocktail

Posted by Molly53  

A very attractive way to serve seafood cocktails is to freeze cubes of seasoned tomato juice until the outside has formed, then pour out all the remaining liquid, and refreeze. At serving time, place the hollow ice cups in center of the cocktail... MORE»

Recipe #292035

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Dolly Madison Bouillon

Posted by Molly53  

A perfect recipe for the slow cooker/crockpot. For fullest flavor, do not peel the vegetables (all solids will be strained out, anyway). From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.... MORE»

Recipe #291924

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Almond Chicken Soup

Posted by Molly53  

A lightly flavored and delicate soup from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #291694

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Chicken Oyster Gumbo

Posted by Molly53  

A Louisiana favorite! This stew is just lovely served over steamed rice. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. MORE»

Recipe #291641

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Shrimp Chowder

Posted by Molly53  

This chowder is fragrant, full-flavored, and delicately creamy. Serve with a lovely, warm baguette and a nice glass of white wine. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.... MORE»

Recipe #291278

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Southern Jugged Soup

Posted by Molly53  

This is an heirloom recipe using a method probably better replaced by a slow-cooker or crockpot. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #291192

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Oyster Bisque

Posted by Molly53  

This is a rich , lovely cream bisque that is delicately flavored with steamed vegetables. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #290965

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Maryland Oyster Chowder

Posted by Molly53  

A specialty of the Mid-Atlantic. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #290963

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Mobile Oyster Soup

Posted by Molly53  

So easy, so delicious. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate MORE»

Recipe #290657

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Royal Poinciana Pompano With Shrimp Stuffing

Posted by Molly53  

The aristocrat of Southern fish. A member of the jack family, this saltwater fish is found in waters off South Atlantic and Gulf states. Its succulent, fine-textured, flesh has a mild, delicate flavor. Pompano is considered by many to be... MORE»

Recipe #289547

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Oyster Fry

Posted by Molly53  

Richly delicious and easily made. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. MORE»

Recipe #289450

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La Daube - Beef a La Mode

Posted by Molly53  

The secret of a good daube is having every component well-browned. Delicious served hot or cold. For convenience's sake, take advantage of your slow cooker. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute... MORE»

Recipe #289029

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Oyster Balls

Posted by Molly53  

A savory little bite from the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. MORE»

Recipe #288779

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Tennessee Caviar from Tennessee

(1 reviews) Posted by David Vaughan  

This all-fresh vegetable appetizer is robust and filling enough to enjoy as a meal. It came out of a local cookbook from a small town in Tennessee. MORE»

Recipe #282502

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