South Carolina Recipes

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"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.


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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.

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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
  • Italian 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.

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