Quotes from  Appalachian Home Cooking.
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Traditional Appalachian Menu with Recipes

At times mountaineers gather to enjoy more extensive meals. When the family drives to the old homeplace for the last warm-weather gathering of the fall, or for a mid-season meal to break winter’s monotony, the cooks will bring dishes such as those listed below. These menus illustrate traditional food combinations Appalachian families have come to expect.
 

Fall Menu

• fried chicken
• chicken casserole
• chicken and dumplings
• country ham

• corn pudding
• green beans
• mashed potatoes
• vegetable soup

• sorghum biscuits
• white & pumpkin rolls
• loaf breads
• fried apples

• blueberry pie
• black walnut cake
• sugar cookies
• persimmon pudding
 

Fried Chicken

ACTION TIME: 30 minutes
START TO FINISH: 1½ hours
YIELD: 4 servings

For the fried chicken:

For the buttermilk batter:
2 pounds chicken parts, light or dark meat

8 ounces bacon

About ½ cup lard, bacon drippings, or canola oil

 2/3 cup self-rising cornmeal mix

1 tablespoon paprika

1 teaspoon salt

½ teaspoon pepper

Ό cup buttermilk

1 egg

STEP 1 Fry the bacon in a large cast-iron skillet and set it aside. Add oil to the pan until you have about Ό inch and heat it to 365°F, until the oil just begins to smoke, or when a drop of water pops back after you drop it into the pan.

STEP 2 As the oil gets hot, wash and dry the chicken. In the bottom of a large bag, mix the cornmeal, paprika, salt, and pepper. In a small bowl, whisk together the buttermilk and egg. Dip the chicken pieces in the milk and egg mixture. Lay the chicken onto the bottom of the bag, fold the bag closed, and roll or shake until coated.

STEP 3 Slowly ease the chicken into the skillet and brown it on all sides, cooking uncovered 10 to 15 minutes. Reduce the heat to medium and simmer uncovered an additional 20 to 30 minutes, turning at the half-way point. The chicken is cooked when the juices run clear or it reaches an internal temperature of 170°F. Drain the chicken on paper towels.

Custard Corn Pudding

PREPARATION TIME: 20 minutes
START TO FINISH: 1 hour 20 minutes
YIELD: 8 servings

4 large ears fresh corn 1 cup milk
2 large eggs 1 teaspoon salt

STEP 1 Preheat the oven to 300°F. To prepare a water bath, boil a pot of water. Select a 1-quart casserole and a second oven-proof container into which the casserole will fit. Prepare the corn to equal 2 cups, and spread it into the bottom of the casserole.

STEP 2 In a small mixing bowl beat the two eggs. Add and combine the milk and salt. Pour this mixture over the corn.

STEP 3 Set this in the larger oven-proof container, and add 1½ inches of boiling water to the larger container. Bake until the center is set and a toothpick inserted near the center comes out clean, or about 1 hour. If at any time the water bath starts to bubble, reduce the oven temperature.