Southern Recipes

(or not)






Preparation Tools Needed:


Blender, Measuring Cup. Measuring Spoons



Ingredients needed:


(1) 15.5 ounce can Garbanzo beans (Chick Peas) -- Bush's Best (UPC: 0003940001700) or Goya brand (UPC: 0004133102344)

(1 to 2) heaping teaspoon(s) of minced garlic

1/4 teaspoon of Cayenne Pepper (make it 1/2 teaspoon if you like it hot)

(2) heaping TABLESPOONS Tahini (Sesame butter) -- available at health food stores or Kroger can order it for you Krinos brand (UPC: 0007501328500)

1/4 to 1/2 teaspoon Cumin powder

Juice from 1 medium to large lemon

(1) 2 ounce can of Anchovy fillets -- drained -- (anchovies are optional) -- I like it like this – Reese brand anchovies are best (UPC: 070670006664)

1/2 teaspoon black pepper

1/2 teaspoon salt

(1) package (or more) of Pita Bread -- Kangaroo brand WHITE (UPC: 0007750700061) or WHOLE WHEAT (UPC: 0007750700062) Pita Pockets (at Wal-Mart )


Drain juice from Garbanzo beans into a cup and keep for the moment


Add all other ingredients into blender as described above


Add about 1/2 of the drained Garbanzo bean juice back into the blender, adding more Garbanzo bean juice, if necessary


Blend thoroughly until mixture is about the consistency of toothpaste


Discard any leftover Garbanzo juice down the drain and rinse the can before throwing the can away


Use Hummus as a dip with Pita bread, celery, carrots, broccoli, etc.  Store the remainder of the Hummus in the refrigerator until needed.  The Tahini does NOT need to be refrigerated.


Don't make it without the Tahini.  Kroger can order Tahini for you (16 ounce Krinos brand in a glass jar - (UPC: 0007501328500)






Puerco Pibil

(Slow Roasted Pork)

Yucatan Recipe



Preparation Tools Needed: 


Coffee Grinder (not the one used to grind your coffee)

Large Ziploc Plastic Bag


Aluminum Foil

Roasting Pan



Ingredients Needed:


Large Banana Leaves

5 Tablespoons Annatto Seeds

2 Teaspoons Cumin Seeds

1 Tablespoon Peppercorn

8 Allspice

½ Teaspoon Cloves

2 Habanero Peppers – de-veined and seeds removed

½ Cup Orange Juice (no pulp – not from concentrate)

½ Cup White Vinegar

2 Tablespoons Salt

8 Cloves Garlic

5 Lemons

Splash (1/2 to 3/4 Cup) of fine Tequila -- Mezcal

5 Pounds Pork Butts




Grind Annatto Seeds, Cumin Seeds, Peppercorn, Allspice, and Cloves into fine powder


Pour Orange Juice and White Vinegar into Blender

Add Chopped Habanero Peppers, Salt and Garlic in Blender

Blend with Powder Mix from Grinder until Mixture is Smooth

Add juice from lemons to blender

Add Tequila


Cut Pork Butt into 2 Squares and put in large Ziploc Bag

Pour mixed blend from blender into Ziploc bag, seal and shake


Line Roasting Pan with banana leaves


Pour meat and mix from Ziploc bag into roasting pan

Cover pork and mix with banana leaves

Cover pan with tinfoil – tight – to keep steam from escaping

Roast Slowly at 325 Degrees for 4 Hours


Serve over White or Spanish Rice

Optional:  Garnish plate with tomato slices and whole Jalapeno Pepper

Optional:  To make flaming hot, crush the Habanero Pepper seeds to a fine powder and add ¼ teaspoon to the mixed blend



Suggested Beverages:


Tecate or Corona Beer with salt and lime – or –

Sangria – or –



Enjoy !




Roasted Red Potatoes with Bacon & Cheese


Preparation Tools Needed:


13” x 9” Baking Dish

Aluminum Foil



Ingredients Needed:


½ Cup Kraft Ranch Dressing

½ Cup Kraft Finely Shredded Italian Style Five-Cheese Blend

¼ Cup Oscar Mayer Real Bacon Bits

2 lb. small red potatoes, quartered (about 6 cups)

1 Tbsp. chopped fresh parsley


Preheat oven to 350° F.

Mix dressing, cheese and bacon bits in large bowl

Add potatoes and toss lightly


Spoon into lightly greased 13” x 9” baking dish and cover with foil


Bake 40 minutes.  Remove Foil

Bake an additional 15 minutes or until potatoes are tender

Sprinkle with parsley


Makes 8 servings


Optional:  Add chopped garlic and / or chopped onions to taste before baking





My Grandmother’s and Mother’s Tea Cake Recipe

(also Boiled Soft Custard)


This Recipe was handed down from my Grandmother, Exyah Bond Hambrick, to my Mother, Juanita Hambrick Collins Rhine.  The teaspoon of flavoring called for in the tea cake recipe is the standard measurement.  I loved for my mom to make it with (at least) 2 teaspoons of lemon flavoring.  The newspaper clipping came from the 1980s when my mom was writing the Vaiden­ column for The Winona Times.  The date or issue is not known.  At the time my mother wrote for the paper, the recipe had been in the family for over 90 years.  It originally called for lard as shortening and plain flour.  Those are the only two items that have changed.