Southern Pink Lemonade

Submitted by Christi

Well, the weather is nice and warm and I’m looking for something pretty and refreshing to quench my thirst!

I’ll take some pink lemonade please. Love a drink that looks as good as it tastes!

Today’s Lagniappe:  Pink Lemonade

6 – lemons
2 – teaspoons grenadine syrup
1/2 to 3/4 – cup sugar
4 – cups water
1 – cup crushed ice

This is a very easy recipe to make. Rinse lemons thoroughly. Prepare lemons for squeezing by rolling them between the palm of your hand and the kitchen counter top, to break up the pulp and produce more juice.

Next cut lemons in half and squeezed out the juice. If you have a juicer use it, if not just squeeze your juice into a bowl. Remove the seed from the squeezed lemon juice.

Pour lemon juice into a pitcher and add grenadine syrup, sugar and water. Stir vigorously until sugar is completely dissolved. Next add crushed ice and serve immediately.

Southern Sunday Lunch

Submitted by Christi


I remember Sunday lunches when I was growing up fondly. When we got home from church we would set the table with the good china and all gather round the table. Often, we would have company and spend 2 or 3 hours at the table visiting.

I remember one occasion when my mother had put a roast in the oven before church. When we got home, she had a migraine headache so we were going to just have a low key lunch so she could rest. As it happened, there was a mix up in dates and one of the ministers from the church and his wife thought they were invited for lunch that Sunday and, of course, showed up ready to eat. My poor mother, got us to set the table and she went ahead and presented a lovely meal with a smile (even though she felt terrible).

I’m not sure how my mother managed. She often didn’t know how many would actually show up but there was always plenty of food for everyone served with grace and beautiful Southern hospitality. I always appreciated how everyone always felt welcome in our home. I hope people feel as welcome in my own home as my mother made them feel in hers.

Todays Lagniappe: Mama’s Sunday Roast

Place a 3 to 5 lb. roast in a roasting pan and season with salt and pepper.

Mix together cream of mushroom soup, 1 pkg. of Campbell’s beefy onion soup mix and a can of beef consumme.  Pour over roast.

Put roast in 325 degree F. oven and roast for 2 to 3 hours.

Place potatoes that have been quartered or cut into 8ths and carrot chunks into pan around the roast after the roast has cooked for 2 hours or so.

Raise oven temperature to 35o degrees F. and cook for an additional 30 to 40 minutes until vegetables are soft.

Remove roast and vegetables from pan and make a gravy with the pan drippings. Serve roast and vegetables with hot rolls, a green vegetable and a smile.

photo from mc-q via flickr

Southern Christmas Pecans

Submitted by Christi

I’m watching the squirrels raid my pecan tree, carrying their treasures away to both eat and hide. I hope they leave me some. I remember picking up pecans with my mother. We would take them to a place in town that would crack them for you. All you had to do then is pick out the meat. We would have pounds and pounds of pecans. Like most Southerners, I love pecans. We use them to bread fish and meat, in our wonderful pecan pies, in congealed salads. At this time of year I find that I cannot have too many pecans. It seems like every other holiday recipe I want to make calls for pecans. Here is one of my favorites for the holidays:

Garlic & Pecan Cheese Log

One of my favorite childhood Christmas memories was my parents, annual Christmas caroling party. We would all get together and caravan to homes of selected people and sing Christmas carols. After caroling, we would all gather at our home and have the after-caroling party. These garlic pecan cheese logs are one of the things that were always served with Ritz crackers at the after caroling parties.

2 3 oz. pkgs. cream cheese, softened
2 lb. grated cheddar cheese
1 tablespoon mayonnaise
1 – 2 cloves garlic, grated or crushed
¼ teaspoon Tabasco
1 tablespoon Worcestershire sauce
1 cup chopped pecans
2 teaspoons paprika
2 teaspoons chili powder

Mix cheeses, mayonnaise, garlic, Tabasco, and Worcestershire sauce together.
Fold in pecans.
Mix paprika and chili powder together in a separate bowl
Shape the cheese mixture into 2 logs and then roll in the paprika/chili mix.

Refrigerate. Serve on crackers.

Southern Catfish and Remoulade

Submitted by Christi

I was recently reading Julia Reed’s “House on First Street” which tells about her New Orleans experience pre and post Katrina. It is a good read and I definitely recommend it. You will get hungry reading it. At one point she talks about eating catfish with remoulade. I thought “yum!” I make a pretty mean remoulade. This is my version of catfish with remoulade.


Use in amounts that suit your tastes

  • Zatarains creole mustard
  • Mayonnaise
  • Red chili sauce (not much)
  • Horseradish
  • Worchestershire sauce (a dash)
  • Garlic

Mix together. Refrigerate for at least 30 minutes before serving.


  • Cut catfish into strips
  • Season catfish with Cajun seasoning (Zaterains, Tony Chachere’s, Emeril’s Essence, whatever you like)
  • Place a couple of cups of flour in a pie plate and add some Cajun seasoning.
  • Break an egg into another pie plate and add some milk
  • Dredge fish in flour then egg mixture and then flour again
  • Fry fish in hot oil until done.

Serve with remoulade sauce.