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One of the original Thirteen Colonies, South Carolina was named after England’s King Charles II (from the Latinate Carolus). Along its long border with the Atlantic lies a stretch of coastal plains, marshlands, swamps, and Sea Islands known as the Lowcountry. Here, French and West African culinary traditions came together to build a cuisine based on rice and the area's abundant seafood. Frogmore stew and shrimp-and-grits, for example, are culinary creations credited to African-Americans known as the Gullah. If you use words like "goober" (for peanut) and "gumbo," you're speaking a bit of Gullah. South Carolina’s Lowcountry also stands out as the first place where tea was successfully grown in the United States. Today, sweet tea is practically synonymous with South Carolina hospitality. Barbeque is big throughout the South, and in the Carolinas it often means pulled pork shoulder, cooked long and low over flavor-forging wood smoke. In South Carolina, mustard is a common base for tangy barbecue sauces. Georgia may be called the Peach State, but South Carolina actually produces more of these sweet, juicy stone fruits.
 

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Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA
Living In: South Bend, Indiana, USA
About me:
Newly married, my husband and I live in South Bend, Indiana where he is a medical student. He is my biggest fan, we love running, experimenting in the kitchen, and going to Notre Dame football games!

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Peri 

Cooking Level: Expert
Home Town: Liberty, South Carolina, USA
About me: Hi! I'm a married stepmom with about a thousand sons and "orphans." Although folks say it isn't healthy to do this, I show my love through cooking for my family.
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Joyeous 

Cooking Level: Intermediate
Living In: Easley, South Carolina, USA
About me: I am married to a wonderful husband named Derek, we have 2 beautiful boys together; Andrew 10 and Blaise 4! I'm trying to learn more recipes tese days; I love to try new recipes.…
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Kelly 

Cooking Level: Beginning
Living In: Cayce, South Carolina, USA
About me: a mother of 3... that's a lot of mouths to feed!
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.

Basic Corn Muffins

Reviewed on Nov. 7, 2009 by RACHELABIGAIL 
I'm surprised I haven't reviewed this one yet. This has become my standard go-to recipe for corn muffins. Great as written, but I usually use buttermilk to give them an even nicer rise. The other night I added a can of cream style corn and reduced the sugar to 2 T. and the milk to 1/2 cup. Baked it in an 8 inch pan and it came out kind of like a cross between cornbread and corn pudding. It was a nice change. But again, this recipe is great as written.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.

Spinach Bacon Quiche

Reviewed on Nov. 7, 2009 by RACHELABIGAIL 
Pretty good. I made this as written and found what others did - that it was too watery with 2 cups of milk. Probably chilled it will be fine, but it's too soupy in the middle when eaten warm. Since I found this recipe a little too heavy on the spinach and prefer quiche with some or all swiss cheese, I think I'll try other recipes rather than fiddling with this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.25 star rating.

Mexican Corn

Reviewed on Nov. 6, 2009 by Tiki's Kitchen 
Awesome and easy. We loved it.
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