SouthernEdition.com From Their Kitchen to Yours: Recipes from the Old Mill Restaurant, Pigeon Forge, Tennessee

Copyright
Southern Edition

All Rights Reserved

All materials contained on this site, including text and images, are protected by copyright laws and may not be reproduced without prior written permission from the publisher. Where applicable, use of some items contained on this site may require permission from other copyright owners.

Fair Use of text from SouthernEdition.com does not require express permission. Please cite SouthernEdition.com as follows:"Article Title," Southern Edition, the date on which you retrieved the article and the Southern Edition URL

For example:

"Forty Years Later: Remembering Dr. Martin Luther King Jr.," Southern Edition. Retrieved May 31, 2008: http://southernedition.com/

Pigeon Forge's Old Mill Restaurant is one of the Great Smoky Mountain region's most unique dining destinations. Serving up old-fashioned southern cuisine in a tourist mecca where chain restaurants and fast food joints line the main thoroughfare, the Old Mill Restaurant is a comforting alternative, harkening to a bygone era in which delicious, homemade food and gracious, southern hospitality always went hand in hand. Situated on the bank of the Little Pigeon River adjacent to the historic Old Mill, the restaurant is a popular stop for hungry pedestrians exploring Old Mill Square, a complex that includes a pottery, candy shop, creamery, toy store and, of course, the Old Mill's General Store.

Special thanks to Old Mill Marketing Director Laurie Faulkner for her assistance and permission to use the accompanying recipes, photographs and illustrations.

Corn Fritters

1/2 cup bread flour

1/2 cup self-rising flour

2 Tbs. milk

1 Tbs. melted butter

1/4 cup frozen cream style corn

2 Tbs. sugar

1 egg

1/2 tsp. baking powder

Mix milk, egg, butter, and corn. Stir in dry ingredients, mix well. Drop by spoon-full into hot oil, (350 degrees) fry until golden brown.

Blueberry Cornmeal Muffins

2 cups Old Mill all purpose Flour

2/3 cup firmly packed brown sugar

1/2 cup Old Mill Cornmeal

1 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1 cup whole buttermilk

2 eggs, lightly beaten

1/2 cup butter, melted

1 cup fresh blueberries, washed and dried

Preheat oven to 350 degrees. Grease and flour a 12 cup muffin pan and set aside. Combine flour, brown sugar, cornmeal, baking soda, and salt in a medium bowl. Combine buttermilk, butter, and eggs in a small bowl. Add to flour mixture, stirring until just combined.Gently add in blueberries. Pour into muffin pans. Bake for 18-20 minutes, or until toothpick comes out clean. Remove form pans, let cool on wire racks.Yeilds: 12 Muffins.

Corn Chowder

1 Tbs. margarine

3 cups diced onions

3/4 cup crumbs (from unsalted oyster crackers)

1/4 cup flour

2 cups water

1 cup clam juice

2 cups chicken, beef or ham broth

3 cups diced potatoes

2 cups half and half

2 cups frozen corn kernels, defrosted

1 red and 1 green pepper, chopped and sauteed briefly in butter, add salt and freshly ground white pepper, to taste.
Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add cream and corn, and simmer for 15-20 minutes.
We use special chowder seasoning which is not available at grocery stores. To compensate for this ingredient, season to taste with garlic powder and onion powder.
(Makes 2 quarts)