Our lemons are just getting ripe enough to pick. (We only have a couple lemon trees as we live in North Florida and they are difficult to keep alive during our few cold snaps.) As I was digging through my recipe box, hunting for my son's favorite lemon pie recipe, it crossed my mind that I had used "Lemons" in the "L" verse of my new children's ABC book - G is for Grits: A Southern Alphabet. As I flip back through the book, I realize that I actually used several foods to define the South. I guess that is because (and let's face it) much of our Southern culture revolves around food. Family gatherings revolve around food. Church gatherings revolve around food. Even our Saturday football gatherings revolve around food - as much as the football. Food is what makes Southern Culture so "Southern." Fried catfish, hushpuppies, cheese grits, chicken-n-dumplin's, boiled peanuts, fried okra, pecan pralines or divinity, and red velvet cake - these are a few of the foods that make the South proud.
As Southern Hospitality would have it, we'll all need to prepare a favorite dish to take somewhere soon. In honor of the release of G is for Grits: A Southern Alphabet, I'd love to hear some of your favorite recipes. Please comment below. I'll start it off with our favorite lemon pie recipe:
Lemon Pie
Large graham cracker pie crust
1/2 block cream cheese (softened)
1 cup cool whip (defrosted)
2 cans condensed milk (i.e. Eagle Brand)
Juice from 3 squeezed lemons (about 1/2 cup)
*Cream softened cream cheese. Blend in cool whip. Add milk and mix till creamy.
Stir in lemon juice. Pour into pie crust and chill overnight. Y'all enjoy!
(Note: I also like to pour pie into the miniature, individual-size graham pie crusts for a special treat.)
As Southern Hospitality would have it, we'll all need to prepare a favorite dish to take somewhere soon. In honor of the release of G is for Grits: A Southern Alphabet, I'd love to hear some of your favorite recipes. Please comment below. I'll start it off with our favorite lemon pie recipe:
Lemon Pie
Large graham cracker pie crust
1/2 block cream cheese (softened)
1 cup cool whip (defrosted)
2 cans condensed milk (i.e. Eagle Brand)
Juice from 3 squeezed lemons (about 1/2 cup)
*Cream softened cream cheese. Blend in cool whip. Add milk and mix till creamy.
Stir in lemon juice. Pour into pie crust and chill overnight. Y'all enjoy!
(Note: I also like to pour pie into the miniature, individual-size graham pie crusts for a special treat.)
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