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Horry County Museum
Traditional Recipes
Southern Style – November 25, 2002
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Liver Gravy
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Makes About 2 cups:
8oz. Prepared Liver Pudding or Liver Mush
2 Tbs. Bacon Grease
1 1/2 Cups Chicken, Pork or Vegetable Stock
Crushed Red Pepper Flakes to Taste!

Remove pudding from casing as needed and fry in bacon grease until heated
through and relatively loose in skillet.  Add stock and mix thoroughly until
desired consistency is obtained.  Add pepper flakes to taste and serve over hot
rice. 


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Thanksgiving Sweet Potatoes
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6 medium sweet potatoes
2/3 cup white Karo (corn) syrup
1/2 cup dark brown sugar
4 tbs. Butter
1 tps. Ground cloves.

Boil sweet potatoes until fork tender, but still firm.  Allow to cool trim ends
and peel skin from potato.  Slice lengthwise in two and arrange in baking dish. 
Pour over Karo Syrup and sprinkle with brown sugar and cloves.  Arrange butter
pats evenly and bake in 350 degree oven for about 45 min. until syrup mixture is
bubbly and potatoes are starting to brown.


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Skillet Corn Bread
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1 large Egg
2 cups buttermilk
1 3/4 cornmeal
1 tablespoons bacon grease
1 scant teaspoon baking powder
1 scant teaspoon baking soda
1 scant teaspoon salt

Prepare batter by adding egg and cornmeal to buttermilk.
Prepare a 10” Cast Iron Skillet by adding bacon grease and preheating in hot
oven until grease begins to smoke. Add baking powder, soda and salt to batter
and pour immediately into hot pan.  Return to oven and bake for about 15 to 20
minutes or until top is nicely browned.  Serve with fresh butter.

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Banana Pudding
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1 Box Nabisco Nilla Vanilla Wafers
5-6 med. Bananas, sliced
3/4 cup granulated sugar, divided
1/3 cup all purpose flour
dash of salt
4 eggs, separated
2 Cups milk
1/2 teaspoon vanilla extract

Combine 1/2 cup sugar, flour and salt in glass bowl over low heat or double boiler
until thickened.  Remove from heat and stir in vanilla.

In 2 qt. Pyrex dish or 10” deep dish pie dish, cover bottom with wafers, (I put
a layer of pudding first to hold the wafers in place) then bananas and pudding. 
Make additional layers as necessary.

Beat egg whites until stiff and gradually add 1/4 of remaining sugar and beat
until peaks form.  Spoon on top of pudding, spreading to cover entire surface
and bake at 350 for 10-12 minutes.


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Bar-B-Que Pork Butt
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This is probably more of a process than a recipe since the bar-b-que rarely
comes out the same way twice.  I generally start with Boston Butt, around 8# and
rub it with a seasoning mixture depending on what’s in the spice cabinet.  I
like Old Bay, garlic, red pepper flakes, and seasoning salt.  The cooking
process is also somewhat variable, I use a regular charcoal grill with a lid and
bank the coals against the back of the grill, keeping the meat towards the
front.  I also soak hickory chips in water and then wrap in foil with 3 or 4
holes poked in the foil to let the smoke out, and place on top of the hot coals. 
Depending on the cooking time I generally add more chips every two hours.  I
like a medium temperature, around 300 degrees which I try to regulate by
dampening the air flow to the coals.  Cooking time will average around 30 min.
per pound.  Check with meat thermometer to be sure.  The bone will be loose and
easily removed by hand.  When meat is cool enough to handle, pull from bone and
shred in large bowl with a mixing fork.  Add sauce enough to season and serve
extra with the fixin’s.