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Author Archive: Steve Gordon

Award Winning Food Preservationist, Fisherman, Online Contributor to Our State Magazine Newsletter.

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Mashed Rutabagas

Mashed Rutabagas

| October 19, 2014 | 0 Comments

Follow our easy step-by-step, photo illustrated recipe for making Mashed Rutabagas. This root vegetable has been dated back to the early 1600’s, and is a cross between a turnip and a cabbage. Often overlooked by many folks, Rutabagas can be prepared many different ways and will delight your family with a brand new taste treat. […]

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Clam Chowder with fresh clams.

Clam Chowder with fresh clams.

| October 13, 2014 | 0 Comments

Follow our easy, step-by-step, photo illustrated recipe to make this delicious Clam Chowder. We’re using fresh clams, and we’ll show you how to clean them, and how to prepare them, then turn it into a really hearty clam chowder you can enjoy anytime of the year. Using fresh clams will be easier than you might […]

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Pepsi and Lance Peanuts Pie

Pepsi and Lance Peanuts Pie

| September 29, 2014 | 5 Comments

Follow our easy, step-by-step, photo illustrated recipe to make this Pepsi and Peanuts Pie. We went back to the days of our youth to create this unique pie based on pouring peanuts into a cold glass bottle of Pepsi-Cola. It was a favorite thing to do growing up, and now we’ve turned all that sweet-salty […]

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Creamed Corn

Creamed Corn

| September 22, 2014 | 3 Comments

Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Classic recipe. You’ll love the taste of this corn dish, made with fresh shucked corn. It’s called creamed corn, but we don’t use any cream to make ours. Creamed Corn is a super easy side dish that all the family will enjoy. Printable […]

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Field Peas with Snaps and Okra

Field Peas with Snaps and Okra

| September 15, 2014 | 2 Comments

Follow our easy, step-by-step, photo illustrated recipe to make this favorite summertime side dish. We love to make this with freshly shelled peas and fresh okra, and serve it up as part of an all vegetable plate. Add some skillet made cornbread, and you’ve got a complete meal. We’ll show you how easy it is […]

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Pork Neck Bones with Gravy

Pork Neck Bones with Gravy

| September 8, 2014 | 5 Comments

Follow our easy, step-by-step, photo illustrated recipe to make this old Southern Pork Neck Bones with Gravy recipe. It’s called “soul-food” for a reason, it’ll warm up your insides. We’ll show you how to prepare the neck bones, cook them, then make a big old pan of gravy to go along with it. Printable recipe […]

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Seafood Mac and Cheese Recipe

Seafood Mac and Cheese Recipe

| September 1, 2014 | 1 Comment

Follow our step-by-step, photo illustrated recipe to make this absolutely delicious version of Seafood Macaroni and Cheese. We’re using shrimp and crab meat, but you could use the seafood of your choice to make this creamy dish. It’s quick and easy to make, and it will bring back lots of great memories of walking in […]

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Crab Annie

Crab Annie

| August 18, 2014 | 0 Comments

Follow step-by-step, photo illustrated instructions for making our Crab Annie pasta recipe. Careful, Annie comes packing heat, perhaps you’ve heard about her. Made with fresh Blue Crab meat, you could easily substitute imitation crab meat to save a little money if desired. Annie is pretty frugal anyway, she wouldn’t mind. This dish comes together quickly, […]

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Buttermilk Pie

Buttermilk Pie

| August 11, 2014 | 2 Comments

Follow step-by-step, photo illustrated instructions for making this old Southern favorite Buttermilk Pie. Don’t let the name confuse you, it doesn’t really taste like buttermilk. You’ll love the sweet taste of this quick and easy pie with just a hint of nutmeg. Make your own crust, or use a ready-made frozen one, either way, it’s […]

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Fried Chicken with Gravy

Fried Chicken with Gravy

| August 4, 2014 | 5 Comments

Follow step-by-step, photo illustrated instructions for creating this old southern favorite of Fried Chicken with Gravy.  We’ll show you how to fry the chicken in your cast iron skillet. Once the chicken is complete, we’ll use the brown bits remaining in the skillet to make our country gravy, just like your Mother and Grandmother probably […]

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