"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Southern Buffet Recipe

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This recipe for Southern Buffet, by , is from Inserra and Cifarelli Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Inserra Cortese


Tomato Sandwiches

8 ripe tomatoes, in season
80 slices white sandwich bread, Pepperidge Farm preferred
3 Cups mayonnaise
2 taps Larry’s seasoned salt

Peel the tomatoes by first cutting an X across the bottoms, then dipping in boiling water until the skins pop, about one minute. Slice each to yields 5 slices. Place the slices on a tray between paper towels and refrigerate overnight to drain.

Cut the bread into rounds with a 3 inch biscuit cutter. Mix together the mayonnaise and seasoned salt in small bowl until evenly combineD.

Spread bread rounds with the mayonnaise mixture, place a tomato slice on one piece of bread and top with another. Repeat u til all rounds and tomatoes are used. Arrange on a serving tray lined with dollies.

This is Susan Mason’s (famous Savannah caterer) Signature dish. Its seems ridiculously simple, yet these are the first to go at any cocktail party.

Cucumber Sandwiches

Pepperidge Farm White Bread, remove crust
Fresh Basil
Cucumbers, peeled

Mix butter and basil. Butter one side of each slice of bread. Add thinly sliced cucumbers and a single basil leaf. Cut sandwiches into quarters. Arrange on tray

Fran Belloir’s Pimento Cheese

1 lb coarsely hand grated sharp or extra sharp yellow cheddar cheese
One large 7 oz jar plus one small 4 oz jar pimentos, Drain and discard oil, diced
1/2 - 1 Cup Hellman’s Real mayonnaise
Jalapeño pepper, from jar

Mix grated cheese and well-drained and diced pimentos. Add mayo, starting with 1/2 Cup until you reach a smooth spreadable consistency. Be careful not to make it to runny. Make a day ahead, so it can be refrigerated overnight. If it’s to dry the next day add a little mayo.

For spicier mix, add a little jalapeño to the mix

Serve with a sturdy cracker, the original triscuits are Fran’s favorite

Optional suggestion from Fran, at Christmas use white extra sharp cheddar with the red pimento and green jalapeño!

Pickled Shrimp and Vegetables

3-4 large lemons
2 Cups White a wine Vinegar
1/4 Cups Olive oil
3 Tbsp sugar
1/2 tsp dried hot red pepper flakes
4 Tbsp kosher salt
4 Tbsp pickling spices
2 Tbsp fennel seeds
3 large garlic cloves, minced
2 large Turkish bay leaves or 1 California bay leaf
1 large fennel bulb, stalks discarded
3 large celery ribs, sliced diagonally, 1/4 inch thick
1 Jumbo sweet onion such as Vidalia, halved lengthwise and thinly slice crosswise
3 lbs large uncooked shrimp in shell, peeled, tail and first shell segment left intact, deveined
1 Cup chopped fresh Italian parsley

Finely grate 3 tbsp lemon zest, squeeze 3/4 C juice from lemons. Transfer zest and juice to large bowl and add vinegar, oil, sugar, red pepper flakes, 2 Tbsp Kosher salt, 2 T Ap pickling spice,1 Tbsp fennel seeds and 2/3 of the garlic, whisking until well combined

Cook Vegetables and Shrimp
Bring a 6-8 quart pot of water to boil with remaining 2 Tbsp kosher salt, 2 Tbsp pickling spice, 1 Tbsp fennel seeds and remaining 1/3 garlic and bat leaves.

Meanwhile quarter fennel bulb lengthwise into 1/4 inch thick slices, add fennel to boiling water, cook stirring occasionally 3 minutes, then transfer with slotted spoon to marinade. Return water to boil, add celery and cook stirring occasionally for one minute, transfer to marinade using slotted spoon. Return water to boil, add onion, cook 2 minutes, transfer to marinade. Return water to boil, cook shrimp, about 1 1/2 minutes, transfer to marinade with slotted spoon. Stir shrimp and vegetables till well coated in marinade.

When shrimp and Vegetables have cooled to room temperature, transfer to large airtight container and marinate, chilled, stirring once or twice, until shrimp is pickled and flavors have developed, T least 8 hours.
Season with salt and pepper, transfer to a platter with slotted spoon, drizzle with some marinate. Stir I parsley just before serving.

Note. Can be marinated up to 2 days.

Personal Notes:
Personal Notes:
When I moved to Savannah Georgia, I was surprised at the variety of foods I had never seen or tasted. Here is a sample of what would be served at a typical Southern cocktail party.....of course with lots of Bourbon!

For a heartier buffet, serve a spiral Ham, a dish of Corn Pudding (see recipe), and some Oysters Oreganato (see recipe) and of course, more Bourbon!




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