How can you think of great Southern cooking, and not think of Soul Food? That slightly hot, and completely delicious form of food that makes you groan in happiness with every bite. My family came from the South, and to this day there's nothing better in the world than a big bowl of mustard greens topped by some pinto beans and a dash (or three) of hot sauce.

While Southern food has evolved a lot over time, one thing remains consistent. The food is based on local ingredients and what can be found fresh in the neighborhood. Cooks also work to reuse things, turning leftovers from the night before into entirely new dishes.

Consider croquettes, which is essentially leftover fish mixed together with a handful of other ingredients to create a mouth-watering (and fast!) appetizer. Simply mix together a handful of flaked, cooked fish with one egg, a few sprigs of parsley, a dash of hot sauce, and salt and pepper. Roll each one in cornmeal, cook in hot oil, and voila you're done. In my family, we replace leftover fish with canned salmon for a fast and easy salmon cake/croquette.

The same recipe can be used with any canned or cooked seafood. Most crabcake recipes include the same general ingredients, with a few minor alterations depending on your preference. And if you really want to get the feel for Southern appetizers, try cooking the croquettes in lard; more calories, but more flavor too. For those that want to skip the unnecessary calories, vegetable oil works just as well.

Another popular Southern appetizer is fried chicken liver or gizzard, and the recipe is just as simple. Buy the livers or gizzards, or ask for them specially at the deli counter. Coat the bottom of a cast iron pan generously with oil, and toss in the meat. Depending on the size of the pieces, the meat will cook relatively quickly. If you like, add a sliced up onion into the pan before the meat.

Chitterlings (of chtlins) is another food I grew up around. All it takes to make them is a large pot and some water. Fill the pot with water, wait for it to boil, and then add in the chitterlings. Reduce heat and let them simmer for most of the day. A better choice is to toss the chitterlings into your crock pot, and leave them on low overnight. Or remove the chitterlings from the heat, let coil, then coat in flour, and deep fry. Serve with vinegar and hot sauce.

If you're worried about too much meat in your appetizers, go for vegetables. Black eyed peas served with rice is an easy and yummy choice, as is mustard greens. Serve the greens and beans separately, with a big bottle of hot sauce on the side for people to use as they prefer. Okra is another great choice; cut the vegetable up in thick chunks, coat in flour, and deep fry. To class it up a little, try serving pieces on a platter with toothpicks for easy bites.

These are only a few of the great Southern appetizers that are easy to make, and delicious to boot.

Learn more about this author, Jennifer Eblin.
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