Here is a whole meal of Tennessee favorite recipes.
1 1/2 pound ground beef
1/2 cup fresh bread crumbs
1 onion chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce
1/2 cup water
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons mustard
2 tablespoons Worcestershire sauce
Mix together beef, crumbs, egg, onion, salt, pepper and 1/2 of tomato sauce. Form into loaf and put into shallow pan. Combine rest of the tomato sauce and all the other ingredients. Pour over loaf. Bake in a preheated 350 degree oven for 1 hour and 15 minutes. Baste often.
Tennessee Pride Hash Brown Casserole
2 lbs country sausage
2 cups shredded cheddar cheese
1 can cream of chicken soup
1 cup sour cream
1 (8 ounce) containers French onion dip
1 cup onion, chopped
1/4 cup green pepper
1/4 cup red bell pepper
salt and pepper
1 (30 ounce) hash brown potatoes, shredded, thawed
In a skillet, cook the sausage until browned. Drain well. In a large mixing bowl, combine the cheese, chicken soup, sour cream, French onion dip, chopped onion, bell peppers, salt and pepper. Fold in thawed hash brown potatoes. Mix well. Spread ½ of the hash brown mixture over bottom of a 9 X 13-inch greased baking dish. Spread ½ of the browned sausage over hash browns. Repeat layering second ½ of hash brown mixture. Top with remaining sausage. Bake at 350°F for about one hour or until casserole is golden brown.
Tennessee Spoon Bread
3 cups milk
1 1/2 cup cornmeal
3 tablespoons butter
1 3/4 teaspoon baking powder
3/4 teaspoon salt
1 cup grated sharp cheddar cheese (optional)
Bring the milk to a boil and stir in the cornmeal. Stir constantly. Continue stirring until thick. Cool.
Add the beaten eggs and all the other ingredients. Beat for about 10 minutes with an electric mixer at medium speed.
Place in a well greased pan and bake at 375 degrees F for about 30 minutes. You may also add some sharp cheese to this recipe if you want.
Corky's Memphis-Style Coleslaw
1 head green cabbage, tough leaves removed, cored, and shredded
2 carrots, peeled and grated
1 green bell pepper, stemmed, seeded, and finely diced
2 tablespoons grated onion
2 cups mayonnaise
3/4 cup sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seeds
1 teaspoon salt
1/8 teaspoon freshly ground white pepper
Put cabbage, carrots, bell pepper, and onion in large bowl. Toss thoroughly and set aside.
Mix all of the remaining ingredients in another bowl. Pour over vegetables. Toss well to coat. Refrigerate, covered, at least 3 hours. Bring to room temp. before serving.
Tennessee Icebox Cookies
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
2 1/2 cups firmly packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
1 cup coarsely chopped slivered almonds
Combine well flour, soda, and salt. beat butter and brown sugar on medium speed of electric mixer about 1 minute until well mixed. Beat in vanilla.
Beat in eggs, one at a time, until smooth. beat in flour mixture well. Add almonds well. Shape dough into 2 inch cylinders about 10 inches long on parchment paper. Can then freeze dough up to several weeks if you like. Otherwise, chill dough several hours until well chilled.
When ready to bake, preheat oven to 350 degrees. Slice cookies 1/4 inch thick. Bake 1 inch apart on cookie sheets for 12 to 15 minutes.
2 cups firmly packed dark brown sugar
2 egg whites
2 tablespoons honey
1 teaspoon baking powder, dissolved in
1/4 cup boiling water
2 cups all-purpose flour
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon cloves
1/2 teaspoon salt
1/2 cup raisins
1/2 cup chopped dates
1/2 cup walnut pieces
Preheat oven to 350 degrees F. Grease an 8 x 12-inch baking pan.
In a large mixing bowl, mix brown sugar and eggs. Add honey and stir. Add baking powder to water and mix. Add to mixture.
Combine flour and spices and stir into mixture. Add remaining ingredients and stir. Pour into prepared baking pan. Bake for 30 to 40 minutes or until a tester inserted in center comes out clean. Cut into squares while warm.