Certified South Carolina

South Carolina Recipes

Try out some of these recipes that use Certified SC Products. Click here for more recipes.

Commissioner's Favorite Watermelon Recipe

• 1 South Carolina Watermelon
• 1 Knife, sharpened

Cut watermelon with knife. Enjoy!

Fresh Collard Dip

• One 1 lb. RAWL Brand bagged collards
• One pkg. Knorr Vegetable Soup, Dip & Recipe Mix
• 16 oz. sour cream
• 1 cup Dukes Mayonnaise
• 3 green onions, chopped
• 2 dashes Worcestershire Sauce

Finely chop collards and cook in small amount of water 10 minutes. Strain and pat dry 2-3 cups of the cooked collards.

In medium bowl, combine collards with remaining ingredients. Cover and chill at least 2 hours to blend flavors. Serve with Frito-Lay Corn Scoops or crackers.

Adluh Flour's Savory Biscuits

• 1 Tbl Parmesan Cheese shredded
• 3/8 cup Sharp Cheddar Cheese shredded
• 1 1/4 tsp Italian Seasoning
• 1/3 - 3/4 cup Water May also use milk
• 1 1/2 cups Adluh Biscuit Mix with Yellow Flakes

Add Italian seasoning and shredded cheeses to dry biscuit mix. Stir to blend. Add liquid and mix until all dry ingredients are wet. For loaf: use 3/4 cup liquid, spread mixture into greased or sprayed baking dish. Bake at 450 degrees for 12-15 minutes until golden brown. Remove from oven and brush with melted butter or margarine. Cut into squares. For drop biscuits: use 1/2 cup liquid, drop mixture by tablespoon onto greased or sprayed pan and follow above baking directions. For cut biscuits: use 1/3 cup liquid, pour batter on well-floured surface and knead several times forming a ball. Flour top of ball and roll out to 3/4 inch thick. Cut with floured biscuit cutter, place on greased or sprayed baking pan and follow same baking directions. Yield: 10 2" biscuits.

Sea Captain's House Shrimp Salad

• 2 lb. med. shrimp, boiled, peeled and deveined
• 3/4 c. Dukes mayonnaise
• 1/2 c. diced green bell pepper
• 1/2 cup diced celery
• 1/2 cup sweet salad cubes
• 1/4 cup capers
• juice of 1/2 lemon
• salt and pepper to taste

Mix all ingredients together in a bowl and enjoy!

Peach Praline Cobbler — 82 Queen - Charleston, SC

Topping Ingredients:

• ¾ cup Adluh Self Rising Flour
• 1/3 cup light brown sugar
• 1 ½ cup COARSELY chopped pecans
• ½ stick Parkay margarine- room temperature

In a small bowl, cut the margarine very small and get it to room temperature using a serving size spoon (i.e. a pastry blender) and mix in other ingredients until crumbly. Do it for a few minutes, put aside and then come back and repeat this same process. Do this several times.

• 2 lb. sliced South Carolina Peaches

Place the peaches in a bowl. Add ¾ cup of sugar and sprinkle with cinnamon.

Batter Ingredients:

• 1 ¾ cup Adluh Self Rising Flour
• 1 ½ cup sugar
• 1 cup milk
• 1 extra large egg (BEAT WELL)

Mix all batter ingredients together well and pour onto the bottom of a well greased 9Ó x 13Ó metal pan. Arrange the peaches on top of the batter evenly. Sprinkle the topping evenly over the top of the peaches. Bake at 350 degrees for 70 minutes.