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Tastes of the Region

Cheese Biscuits


  • 2 sticks butter, room temperature
  • 2 cups extra sharp Cheddar cheese, grated
  • 2 cups flour
  • 1/8 teaspoon red pepper
  • 2 cups Rice Krispies


  • Put grated cheese in food processor and cream until it forma ball.
  • Cream butter in mixing bowl, then add cheese a little bit at a time, blending with the butter until smooth.
  • Fluff flour while in bag before measuring. Sift the flour and red pepper and measure after shifting.
  • Add flour to butter/cheese mixture, one heaping tablespoon at a time.
  • Add Rice Krispies.
  • Drop by rounded teaspoons onto ungreased cookie sheets.
  • Bake at 350 degrees for 20 minutes or until lightly brown around the edges.
  • Spread out on paper towels to absorb grease while cooling.

Chicken Bog


  • 6 cups water
  • 1 tablespoon salt
  • 1 onion, chopped
  • 1 (3 pound) whole chicken
  • 3 1/2 cups chicken broth
  • 1 cup long-grain white rice
  • 1/2 pound smoked sausage of your choice, sliced
  • 2 tablespoons Italian-style seasoning
  • 2 cubes chicken bouillon


  1. Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
  2. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.
  3. Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.


Frogmore Stew


  • 6 quarts water
  • 3/4 cup Old Bay Seasoning TM
  • 2 pounds new red potatoes
  • 2 pounds hot smoked sausage links, cut into 2 inch pieces
  • 12 ears corn - husked, cleaned and quartered
  • 4 pounds large fresh shrimp, unpeeled


  1. Bring water and Old Bay Seasoning to boil in a large stockpot.
  2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.


Garlic Cheese Grits with Shrimp


  • 3/4 cup uncooked grits
  • 6 ounces garlic flavored processed cheese, cubed
  • 1 pinch cayenne pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tomato, diced
  • 2 pounds fresh shrimp, peeled and deveined
  • 1/2 lemon, juiced
  • salt to taste


  1. Cook grits according to package directions. Stir in cubed cheese and cayenne pepper. Keep warm over low heat.
  2. Heat butter and oil in a large skillet over medium-high heat. Saute garlic and tomato until tomato begins to soften. Stir in shrimp and lemon juice. Saute until shrimp are pink. Season with salt to taste.
  3. Spread warm grits on a serving platter and pour shrimp mixture on top.


Yellow Squash Fritters



  • 1 cup sour cream
  • ¼ cup mayonnaise
  • 1 teaspoon lemon juice
  • 2 tablespoons minced fresh dill or 1 tablespoon dried dill
  • Salt and pepper to taste


Combine sour cream, mayonnaise, lemon juice, dill, salt and pepper. Refrigerate until needed.


Yellow Squash Fritters:


  • 3 cups yellow squash, shredded
  • 1 large carrot shredded
  • ¼ cup onion, chopped or shredded
  • 1 cup cracker crumbs
  • ¼ teaspoon garlic powder
  • ¼ cup parmesan cheese
  • 2 teaspoons seafood seasoning
  • 1 egg
  • 2 tablespoons butter , melted
  • 1 ½ cups all-purpose flour
  • 1 cup vegetable oil

Shred squash, carrot and onion. Add cracker crumbs, garlic powder, parmesan cheese and seafood seasoning. Stir in egg and melted butter. Place flour in shallow plate. Make patties and coat with flour. Fry patties in small amount of oil until brown on each side using a medium cast iron frying pan or flat frying pan. Serve with dill dip or sliced tomatoes, cucumbers, etc.


Crab Cakes

In a large mixing bowl combine mayonnaise, celery, scallions, parsley, lemon zest, lemon juice, Tabasco and nutmeg.  Add diced bread into mixture, stirring until incorporated and well coated.  Gently fold in crab meat, taking care not to over mix and break the tender crabmeat. Form the mixture into 8 even patties.  Pour the oil into a 12-inch skillet or sauté pan. Saute, four at a time, over medium-high heat until both sides are nicely browned, about 3-4 minutes per side.  Drain on paper towels.


Makes 12 cakes/6 servings



  • 1/2 cup mayonnaise
  • 1/4 cup celery, finely chopped
  • 1/4 cup scallion, finely chopped
  • 1/4 cup Italian parsley, finely chopped
  • 1/2 tablespoon lemon zest
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon Tabasco
  • 1/8 teaspoon ground nutmeg
  • 2 slices white bread, diced and lightly toasted (approximately 1 ¾ cups)
  • 1 pound backfin crab meat, picked clean
  • 1 1/2 tablespoons peanut oil


Oyster Casserole

This traditional Southern dish is delicious, and a favorite in any season. Buy nice, firm, fresh oysters -no canned ones for this treat! The book this recipe comes from is one of the finest books on Soul Food and Southern Cooking there is.


  • 1 cup coarsely crumbled saltine cracker crumbs
  • 1 quart shucked fresh oysters (30-40, depending on size)
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh parsley
  • 1 TBSP. fresh lemon juice
  • Salt to taste
  • 1/2 tsp. black pepper
  • 1 tsp. Worcestershire sauce
  • 1/2 cup butter
  • 1 cup light cream
  • 1/2 cup milk
  • Dash of Tabasco sauce (optional)
  • Paprika for dusting

Preheat over to 400 degrees. Drain oysters well. Generously grease a shallow 1 1/2-quart casserole dish. Sprinkle half of the cracker crumbs over the bottom. Lay half of the oysters on top of the crumbs, then sprinkle with half of the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce. Dot generously with butter and pour on half of the cream and milk. Repeat layers but save the remaining crumbs for the top. Add a dash of Tabasco if desired before covering with the crumbs. Dust the top with paprika, using enough to make it really read.
Bake for 30 minutes. Serve hot.
Makes 6 servings.


Carolina Style Ribs


  • 1/2 cup brown sugar
  • 1/3 cup fresh lemon juice
  • 1/4 cup white vinegar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup molasses
  • 2 cups prepared mustard
  • 2 teaspoons dried minced garlic
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper
  • 2 racks pork spareribs
  • 1/2 cup barbeque seasoning, or to taste


  1. In a medium bowl, whisk together the brown sugar, lemon juice, white vinegar, cider vinegar, Worcestershire sauce, molasses and mustard. Season with granulated garlic, salt, pepper, red pepper flakes, white pepper and cayenne pepper, and mix well. Set aside.
  2. Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
  3. Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.


South Carolina Beach Stroganoff


  • 1 1/2 lbs beef tenderloin, cut into 1 1/2 by 1/2 inch strips
  • 2 tbs butter
  • 1 1/2 cup beef bouillon
  • 2 tbs ketchup
  • 1/8 tsp minced garlic
  • 1 tsp salt
  • 8 oz sliced mushrooms
  • 1/2 cup chopped onion
  • 3 tbs flour
  • 1 cup sour cream
  • 4 cups hot cooked noodles
  • 1 tbs butter
  • 1 tsp poppy seed

Cook and stir beef in 2 tbs butter in 10-inch skillet over low heat until brown. Reserve 1/3 cup of the bouillon. Stir remaining bouillon, the ketchup, garlic and salt into skillet. Heat to boiling. Reduce heat. Cover and simmer about 1 to 1 1/2 hours.

Stir in mushrooms and onion. Cover and simmer until onion is tender, about 5 minutes. Shake reserved bouillon and the flour in a tightly covered container. Stir gradually into the beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream.

Toss noodles with 1 tbs butter and the poppy seed. Serve beef mixture over hot noodles.


Harbor House Shrimp & Grits


  • 1/2 cup yellow grits   
  • 1/4 cup white grits 
  • 2 teaspoons salt 
  • 2 cups water 
  • 3 cups half & half 
  • 2 lbs. shrimp, peeled
  • 1 lb. Italian sausage 
  • 1/3 cup chopped red pepper 
  • 1/3 cup chopped green pepper 
  • 1/3 cup chopped onion
  • 1 tsp. minced garlic
  • 2 T. butter
  • 1/3 cup self-rising flour
  • 1 can beef broth or chicken broth
  • ½ cup water
  • 1 T. Worcestershire sauce
  • Cajun seasoning
  • IItalian seasoning


To cook grits, bring water & salt to a boil. Add grits and stir, reducing heat to simmer. Add half and half. Continue to simmer, stirring occasionally. If grits become too thick, add more half and half.  Chop peppers and onion and set aside. Slice Italian sausage and cook in a large frying pan. Add garlic, peppers and onion to drippings in frying pan. Add shrimp and cook until pink. Sprinkle flour on vegetables and shrimp and stir. Add beef or chicken broth and stir until thickened. Water may be added if this becomes too thick. Add Worcestershire sauce and season with Cajun and Italian seasonings.


South Carolina Pound Cake


  • 1/2 lb. butter
  • 1 2/3 cup sugar
  • 5 eggs, beaten until lemon-colored
  • 2 cups cake flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 1/2 tsp. almond extract

Cream butter and sugar well. Add eggs. Add flour with baking powder and salt. Beat all together and add flavorings while beating. Pour in well-greased tube pan and bake in 325-degree oven for 1 hour and 15 minutes.

This recipe makes a medium-sized, rather than a large cake.


Cowboy Cookies

This tasty recipe is courtesy of former SC Governor David M. Beasley of South Carolina.  The recipe is a delightful taste of South Carolina cuisine.


  • 1 cup margarine
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1/2 teaspoon salt
  • 2 cups self-rising flour
  • 1 package chocolate chips
  • 1 cup nuts
  • 1 teaspoon vanilla
  • 2 cups oats
  • (raisins optional)

Preheat oven to 350 degrees. Cream sugars and margarine. Add eggs and the rest of the ingredients. Mix well. Drop by teaspoons on cookie sheet. Cook about five or six minutes, or until brown.


Yields: 8 dozen.

Enjoy with a big glass of South Carolina milk!


Pecan Tarts

Contributed by The Cannonboro Inn

Ingredients for Crust:

  • 1/2 stick butter
  • 3/4 cup flour
  • 1 to 2 Tablespoons cold water

Ingredients for Filling:

  • 1/2 stick butter
  • 3/4 cup brown sugar
  • 1/3 cup corn syrup
  • 1 teaspoon vanilla
  • 2 large eggs, beaten
  • 1 cup chopped pecans
  • 1 cup chocolate chips (optional)

For Crust: Combine all ingredients; press evenly into greased tart pans.

For Filling: Melt butter and remove from heat. Add brown sugar and corn syrup; mix until smooth. Add vanilla and eggs; blend until thoroughly combined. Fold in pecans and chocolate chips. Pour filling into uncooked crust. Bake at 350 degrees for 45 to 50 minutes or until firm. Great with ice cream!

Makes: Four 4-inch tarts


Peach Pie

Ingredients for Crust:

  • 2 TBSP cold water
  • 1 Egg Yolk
  • 1 Cup/ all purpose flour
  • ½ stick plus 2 TBSO cold unsalted butter in small pieces
  • 1/8 TSP salt

Ingredients for Filling:

  • 1 cup of sugar
  • ¼ cup of all-purpose flour
  • 3 LBS. of ripe peaches cut into ¼ inch wedges
  • 1 TSP lemon juice

Ingredients for Streusel Topping:

  • ½ cup of pecans
  • ¼ cup of brown sugar
  • ¼ cup of all-purpose flour
  • 2 TBSP butter softened
  • 1 TSP vanilla


Mix water and egg and set aside, put flour in medium size bowl, cut in he butter until mixtures becomes crumbly, add water & egg mix and stir with a fork until formed into a ball. Flatten dough, wrap and refrigerate for 30 minutes.

Mix sugar, and flour in a large bowl, add peaches and sprinkle with lemon juice, toss until coated.

Place ingredients in a small bowl; work with fork into small coarse crumbs.

Preheat oven to 350 degrees, roll dough into a 12 inch circle, fit into pie plate, pour in the peach mixture, place Streusel topping and bake 45 to 50 minutes or until golden brown