I’ve put together a list of frequently asked questions for Southern Plate. I hope you’ll find it useful!
Gratefully,
Christy

I love your recipes! Do I have to print out all of the pictures to get them, though?

Thank you! I love you reading my recipes! You don’t have to do that excessive printing unless you just want to. Here is how you copy and paste:
*Simply place your curser in front of the title to the recipe, hold down your mouse button and drag your mouse to the bottom of the recipe so that it is all highlighted.

*Hold down the “Control” button and press “C”.

*Now open up a word document such as microsoft word.

*Click inside the document and hold down “Control” again and press “V”.

The recipe is now pasted and you can simply print out one page and have what you need.

Want an easier way? Subscribe to Southern Plate by email and receive a monthly email of every recipe featured on Southern Plate that month in a printer friendly format, along with other goodies from time to time!
To subscribe fill out the fields at the top right of this page.

I’m looking for a particular recipe that you emailed a few weeks ago, can you email it to me again?

Due to the size of my subscriber list, I can’t often go back and sift through my past emails to find the document to email to you again. As an alternative, though, please use the search feature on Southern Plate and retrieve the recipe directly from the website. You might want to also check your email trash folder as it is still there unless it has been emptied.

I’m going out of town, can you hold my emails?

I’m sorry, the email subscribership is automated and I am unable to go in and temporarily turn them off or resume them for one address.

I’m having problems viewing your website, what did you do to it?

Nothing, honest. As the stepsister in EverAfter said, “I’m just here for the food.” My tech saviness extends only to the realm of minor maintenance and posting to Southern Plate.

I really don’t have any bells and whistles beyond a plethora of photographs, which might cause the page to load slower on some computers. I do have a large pool of folks check my site periodically from various computers in addition to checking in with tech friends to make sure everything is still running normally and that Southern Plate doesn’t require anything out of the ordinary in order to be viewed.

If you continue to have problems, please check to make sure you are using the latest version of your internet browser. I highly recommend Mozilla Firefox as an internet browser and according to my site stats, over eighty percent of my readers use Firefox as their main browser. It is free and can be downloaded here.

If you are using Internet Explorer, you may download the latest version here. Most often, when folks are having trouble viewing Southern Plate, they are using Internet Explorer.

Why do you use so many generics? Why don’t you use real butter? Don’t you know hydrogenated oils are dangerous…

These can all be answered with two statements:
1. I’m cheap.
2. I’m on a budget.


Do you ever post light or low sugar recipes on your site?

Actually, many of the desserts and such on my site are ones which I make with splenda instead of sugar.  Personally, I cannot have much sugar at all. However, I show sugar in my tutorials and then if I use Splenda instead, I mention that in the body of each post. You might want to check out this post where I highlight some of my past Splenda recipes. However, those are not the only ones on the site, I’m always adding more!

Where do all of your recipes come from?

Well, I do have a degree in Family and Consumer Sciences (Home Ec) and I love to cook. However, the brunt of my recipes come from my mother, my grandmothers, my great grandmothers, their great grandmothers, their great great grandmothers, their great, great, great grandmothers….

In the south, its not such a bad thing if you come from a long line of sharecroppers and other assorted po’ folks. You end up with a darn fine food heritage.

I can’t find Self Rising/White Lily flour, what can I do?

Move to the south.

Kidding…well I mean that’s an option of course. If you can’t find White Lily, just get regular flour, it’ll be fine. If self rising is not available where you are, use this formula to make your own. White Lily was actually bought out by Smuckers last year and they have since closed down all Southern production of our beloved flour. You’ll find many Southern cooks (including myself) just don’t feel its the same ~sighs~. I’ve since switched brands and was very sad to do so.

*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.

Sift ingredients well to make sure it is uniform.

Do you accept advertising/offer reviews/want to try a product?

If it is relative to my readers, please feel free to email me, especially if you’d like to offer a giveaway to Southern Plate readers! I love to give stuff away and they love to get it! I don’t accept payment for product reviews but will accept samples and giveaways as I said, so that I and my readers can try it. Once again, it must be relevant. Folks come to Southern plate for recipes and food and such. If you fit into one of these categories, wonderful!  (Mama says that if its a free cruise, she’ll take that, no questions asked).


What is your policy on links?

I love it when folks link to me and will gladly reciprocate. Please email me at christy@southernplate.com and let me know you’ve linked to Southern Plate on your website or blog.


I bet your kitchen is fabulous! how big is it/what does it look like?

My kitchen here at Bountiful is a dream come true! If you’d like a tour of it, click here.

What’s Next?

If, on the very off chance, I ever end up famous, I’m going to rent out a big old plantation house and have one heck of a picnic for all of y’all on the lawn! Note: This will NOT take place in the summertime. I’ll likely have it around November or March. Both months have been known to have hot spells in Alabama! (Not that I’ve planned this or anything but…Nikki is going to bring some marinated meats and beans and Tina is bringing some desserts, and Leslie is going to bring some of her gorgemous food, and Stephanie is bringing her version of my Hoe Cake, and …well you get my point )

Can you do anything other than cook?

YES!!! I am SO GLAD SOMEONE FINALLY ASKED THIS!!!!! (alright, maybe I pretended they asked).
I can sing Row, Row, Row Your Boat…BACKWARDS!!!! Seriously! I also know every single word to “Modern Major General”! AND I can do this weird thing with my lip….OOH and I do the BEST Chicken dance you’ve ever seen!

What are your plans for Southern Plate?

I have no idea, to be honest. I know that I want more readers, because that is what makes this so much fun! When I started, my goal was to teach a friend in another part of the country how to make real homemade banana pudding because I truly feel that a life without homemade banana pudding is pretty much a life wasted. So maybe I’m going to bring meaning to the lives of folks all over the world by dishing out huge vats of banana pudding. Not sure yet, but on the off chance that comes about, please tell your friends about Southern Plate. I’d hate for all of that pudding to go to waste….