Y’all know how I feel about the importance of preserving recipes from those that have come before us, right? Well, what happens if your parents and grandparents weren’t great cooks? The folks at Southern Living and Oxmoor House have you covered. Their new cookbook, Southern Living Heirloom Recipe Cookbook: The Food We Love from the Times We Treasure, is filled with time honored recipes that could have come from any family. The “Memorable Mains” chapter is full of centerpiece dishes passed down and loved by generations of Southerners: have your chicken Dixie Fried or Barbequed, Kiev or A La King, or whip up Shrimp Destin or Crispy Fried Catfish. A bunch of one-dish favorites for family dinners and potlucks are featured in “Covered Dish Classics” like Cheesy Chicken Tetrazzini, Shepherd’s Pie, Crab Imperial, and of course no cookbook of Southern classics is complete without a foolproof recipe for Old-Fashioned Chicken and Dumplings topped with chopped hard-boiled egg and parsley.
I especially love the”Larder” chapter at the end that is all about pickles, jams, jellies, and preserving the bounty of the Southern garden. If you have a passion for Southern food, this is a great book to add to your collection. It really is filled with a host of classic Southern recipes and old-fashioned treats.
Y’all know how good the Folks at Oxmoor House are to us, right? Well, they’re going to give one lucky Southern Bite reader the chance to win a copy. Scroll below this recipe for these delicious Crusty Broiled Tomatoes from the book for entry details.
- 4 medium tomatoes
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄8 teaspoon ground red pepper
- 6 tablespoons butter, melted
- 1 cup soft, fresh breadcrumbs
- 1 cup freshly grated Parmesan cheese
- Preheat broiler with oven rack 51⁄2 inches from heat. Cut tomatoes in half. Spread cut sides with mustard; sprinkle with salt, black pepper, and red pepper.
- Place tomato halves on oven rack. Combine butter, breadcrumbs, and cheese. Spoon crumb mixture on top of each tomato half.
- Broil 2 minutes or until crumbs are golden brown and tomatoes are thoroughly heated.
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