There are so many wonderful recipes in magazines and on the multiple TV cooking shows that no one can try them all. I will only post recipes in this section that either I or someone I know has tried, so you'll know it's do-able and tasty! I will also give credit so you can go on the magazine or TV show website to check out other recipes that may go with the ones listed here.
Green Tomato Cake with Brown Butter Icing
Recipe courtesy Paula Deen
(Margaret's Note: This is a great way to use some of those yummy summer green tomatoes. I used Craisins instead of raisins and it was really good and added some color to the cake.)
Prep Time:10 min
Inactive Prep Time:10 min
Cook Time:1 hr 15 min
Level:Easy
Serves:1 cake
Ingredients
1 cup (2 sticks) butter, softened
2 1/2 cups sugar
3 large eggs
3 cups all-purpose flour
1 1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease and flour a 12 cup bundt pan.
Beat butter and sugar with an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition.
In a medium bowl, combine flour, cinnamon, baking powder, salt, and nutmeg. Gradually add to butter mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts. Spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a tester inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
Browned Butter Icing:
1/2 cup (1 stick) butter
1 cup confectioners' sugar
In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes, or until butter is lightly browned. Whisk in confectioners' sugar until smooth.
Yield: about 1 cup
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Curried Red Lentil, Kohlrabi, and Couscous Salad
Recipe by the Bon Appetit Test Kitchen
August 2010
8 MAIN-COURSE SERVINGS
PREP:35M TOTAL:45M
Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish. Like other vegetables in the cabbage family, kohlrabi is rich in antioxidants.
(Margaret's note: I made this without kohlrabi because the grocery store was out, and it was still very good!)
INGREDIENTS
1/2 cup white wine vinegar
1 1/2 tablespoons sweet curry powder
2 garlic cloves, pressed
2/3 cup extra-virgin olive oil
1 16-ounce package red lentils (about 2 1/4 cups)
3 large kohlrabi (about 1 1/4 to 1 1/2 pounds); leaves stemmed, thinly sliced; bulb peeled, cut into 1/3-inch dice (about 3 cups)
1 cup plain couscous (about 6 ounces)
1 cup chopped green onions
1 5- to 6-ounce package baby spinach
1/2 cup chopped fresh mint
PREPARATION
Whisk white wine vinegar, curry powder, and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange baby spinach leaves over large rimmed platter. Drizzle spinach with 2 to 3 tablespoons remaining dressing. Sprinkle spinach leaves with salt and pepper. Mound lentil mixture in center of platter over spinach leaves. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.
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We're heading into the fall with cooler weather... a time when a warm bowl of soup tastes so good. I saw a magazine (Cuisine: Soups, Stews, and Chilies) at my hair dresser's lately and the recipes looked wonderful, so I went out and bought a copy. Here is a wonderful recipe that I made tonight...
Tomato Florentine Soup
1/2 cup chopped shallots
2 T. olive oil
1/4 cup chopped garlic
1/4 t. red pepper flakes
1/4 cup dry white wine
2 cans whole tomatoes in juice (28 oz. each)
2 cups chicken broth (I use Kitchen Basics... it's worth the extra cost!)
1/4 cup fresh basil (if you can't find fresh basil, you can use the canned tomatoes that have basil added)
3 T. sugar
2 t. balsamic vinegar (I used a bit more)
1 bag fresh baby spinach, chopped (5 oz.) I didn't chop it and it was fine.
Salt and pepper to taste
crumbled blue cheese
Sweat shallots in oil in a large pot over medium heat until soft, about 5 minutes. Stir in garlic and pepper flakes and cook 1 minute.
De-glaze pot with wine, simmer until nearly evaporated, then add tomatoes, broth, and basil. Increase heat to medium-high, bring soup to a boil, reduce to medium-low, and simmer 10 minutes,
Purée soup with hand-held blender (or in batches in a standard blender), until smooth. Bring soup to a simmer.
Stir in sugar and vinegar. Just before serving, stir in spinach and season with salt and pepper.
Garnish each serving of soup with crumbled blue cheese.
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Here's another Paula Deen recipe via my friend Beth Hutchens...
PAULA DEEN’S ORANGE BROWNIES
1½ cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 cup (2 sticks) butter, softened
4 large eggs
2 tsp pure orange extract (or orange oil)
1 tsp grated orange zest
GLAZE:
1 cup powdered sugar
2 Tbs + fresh orange juice
1. Preheat oven to 350°F. Grease 13×9-inch pan.
2. In a mixing bowl, stir together flour, sugar and salt. Add butter, eggs, orange extract and orange zest and beat with handheld mixer until well-blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven and pierce top of entire cake with a skewer.
3. Glaze: Combine all ingredients in a bowl, stirring until smooth. Add more juice, if needed. Pour glaze over cake. Cool cake and cut into squares.
Yield: 24 squares
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April 17, 2011
My good friend and great cook, Camille Caldwell, had my husband and me over for dinner this weekend along with some other friends. Camille always does such a nice job with her dinner parties and is so gracious to share recipes. These two recipes are from TV cooks, Rachael Ray and Ina Garten. They were wonderful appetizers and are both dishes you can start ahead of time which really helps when you have guests coming over. Thanks, Camille!
Asparagus and Green Beans with Tarragon Lemon Dip
Recipe courtesy Rachael Ray
Prep Time: 5 min
Inactive Prep Time:
--
Cook Time: 4 min
Level: Easy
Serves: 4 servings
Ingredients
• 1 pound asparagus, trimmed
• 1 pound fresh green beans, trimmed
• Salt
• 1 cup mayonnaise
• 1 lemon, zested and juiced
• 1 small shallot, finely chopped
• 2 tablespoons chopped fresh tarragon, (4 sprigs), chopped, plus sprigs for garnish
• 2 tablespoons chopped parsley leaves, plus sprigs for garnish
• Few grinds freshly ground black pepper
Directions
Cook asparagus spears and green beans in 1-inch of salted boiling water, covered, for 3 or 4 minutes. Drain and cool the vegetables and arrange them on a serving plate. Combine the dip ingredients in a small bowl and garnish with sprigs of parsley and tarragon and set dip along side vegetables on serving dish.
Blue Cheese and Walnut Crackers
2008, Ina Garten, All Rights Reserved
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 22 min
Level: Easy
Serves: 30 crackers
Ingredients
• 1/4 pound (1 stick) unsalted butter at room temperature
• 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature
• 1 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 extra-large egg beaten with 1 tablespoon water for egg wash
• 1/2 cup roughly chopped walnuts
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined.
Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 degrees F.
Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature.
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Here is a recipe that has turned into one of my standard desserts when we have guests. It is elegant, but so easy!
Panna Cotta with Fresh Berries
Recipe courtesy Giada De Laurentiis
Prep Time: 5 min
Inactive Prep Time: 6 hr 0 min
Cook Time: 7 min
Level: Easy
Serves: 6 servings
Ingredients
1 cup whole milk
1 tablespoon unflavored powdered gelatin
3 cups whipping cream
1/3 cup honey
1 tablespoon sugar
Pinch salt
2 cups assorted fresh berries
Directions
Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.
Spoon the berries atop the panna cotta and serve.
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Aug. 7, 2011
Last month, on a visit to Georgia to see my parents, I took my Mom to the beauty shop to get her hair done. While I waited, I picked up an old copy of Good Housekeeping magazine and thumbed through it. I came across the recipe below. When I got back to my computer, I went to the Good Housekeeping website and found the recipe. I made some minor changes, that are noted. This is a great dish to take advantage of the fresh squash, tomatoes, and yummy sweet corn that is available in the farmers' markets right now. Enjoy!
Two-Cheese Corn Gratin
From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Hearty but not heavy, this cheddar-mozzarella gratin is chock-full of garden-grown goodness — five ears' worth of newly cut corn and a pound each of sliced squash and tomatoes. Oven-browned bread crumbs create the crunchy topping.
Anna Williams
Serves: 6
Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 400
Ingredients
• 1 pound(s) yellow squash, cut into 1/4-inch-thick slices (I used yellow and zucchini squash and alternated the yellow and green when I put it in the dish.)
• 1 pound(s) ripe tomatoes, halved, seeded, cut into 1/3-inch-thick slices (I just sliced the tomatoes thinly and did not seed them.)
• 2 tablespoon(s) olive oil
• Salt
• Pepper
• 2 tablespoon(s) chopped basil
• 1 1/2 cup(s) whole milk (I used 1 cup of milk)
• 2 tablespoon(s) cornstarch
• 3 large eggs
• 1/4 cup(s) snipped fresh chives (I used leeks and sliced them thinly and layered them with the squash and tomatoes.)
• 5 ear(s) corn
• 3/4 cup(s) panko (Japanese-style bread crumbs)
• 3/4 cup(s) shredded extra-sharp Cheddar cheese
• 1/2 cup(s) shredded mozzarella cheese (I used Parmesan cheese.)
Directions
1. Preheat oven to 400 degrees F.
2. In greased shallow 3-quart (9x13). baking dish, arrange squash and half of tomatoes in single layer, overlapping. (This is where I also added some thinly sliced leeks.) Drizzle with half of oil; sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper, and half of basil. Roast 25 minutes or until slightly dry.
3. Meanwhile, in large bowl, whisk milk, cornstarch, and 1/8 teaspoon each salt and pepper until cornstarch dissolves. Whisk in eggs and half of chives (eliminate chives if you are using leeks).
4. Cut corn kernels from cobs. In bowl, combine panko, 1/4 cup Cheddar, 1/8 teaspoon each salt and pepper, and remaining basil, chives,(eliminate chives if you use the leeks) and oil.
5. Sprinkle remaining cheeses evenly over roasted vegetables. Top with corn; pour milk mixture over all. Place raw tomatoes around edge, slightly overlapping. Sprinkle panko mixture evenly over top.
6. Bake 25 to 30 minutes or until browned and knife inserted in center comes out clean . Cool in pan on wire rack 10 minutes.
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Nov. 6, 2011
Here is a favorite recipe of mine from Bon Appetit. It's a great family meal but special enough to impress guests as well!
Pasta with Veal, Sausage and Porcini Ragù
Bon Appétit | May 2000
(Pasta con Ragù di Vitello, Salsicce e Porcini)
Ragù is a beloved part of Tuscan cooking. Every person has his or her own recipe, but the basics are constant: It is a hearty sauce made with meat (beef, pork, veal, duck, even boar) and vegetables like carrots, tomatoes and onions, all cooked in wine and broth. And ragù is most often served over pasta. This recipe includes dried porcini mushrooms, which give the sauce a real taste of the Tuscan countryside.
Yield: Makes 6 to 8 servings
ingredients
1 cup water
1 ounce dried porcini mushrooms*
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 small carrot, peeled, finely chopped
1/4 cup plus 2 tablespoons finely chopped fresh Italian parsley
2 garlic cloves, finely chopped
8 ounces sweet Italian sausages, casings removed
8 ounces veal stew meat, coarsely chopped
1/2 cup dry red wine
2 14-ounce cans low-salt chicken broth
1 28-ounce can whole tomatoes in juice
2 bay leaves
2 teaspoons chopped fresh sage
1 teaspoon fennel seeds, lightly crushed
1 pound fresh pappardelle or purchased fettuccine
Freshly grated Parmesan cheese
preparation
Bring 1 cup water and mushrooms to boil in small saucepan. Remove from heat. Let stand 15 minutes. Strain soaking liquid through paper-towel-lined sieve into bowl. Coarsely chop mushrooms. Set liquid and mushrooms aside.
Heat oil in heavy large skillet over medium-high heat. Add onion, carrot, 1/4 cup parsley and garlic. Sauté until vegetables are tender but not brown, about 5 minutes. Push vegetables to side of skillet. Add sausage and cook until brown, breaking up with back of fork, about 4 minutes. Add veal and sauté until brown, about 5 minutes. Add wine. Increase heat to high and boil until wine is almost evaporated, about 5 minutes. Add 1 cup chicken broth; boil 10 minutes, stirring occasionally. Add reserved mushroom liquid. Simmer until liquid is almost absorbed, about 5 minutes. Transfer mixture to processor. Using about 4 on/off turns, process just until coarsely chopped. Return mixture to skillet. Mix in tomatoes with juices, bay leaves, sage, fennel seeds and porcini mushrooms. Reduce heat to low. Simmer uncovered until sauce thickens, breaking up tomatoes with fork, adding remaining chicken broth 1/2 cup at a time and stirring occasionally, about 1 hour. Season with salt and pepper. (Ragù can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.)
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Add sauce to pasta pot and rewarm over medium heat. Add pasta and toss to combine. Transfer to bowl. Sprinkle with cheese and remaining 2 tablespoons parsley.
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets.
Thursday, August 12, 2010
Wednesday, August 11, 2010
Kitchen Tragedies...
Margaret's Story ~
It was a cold, cold February day in East Central Illinois. I thought that Rich and I needed some comfort food, so I cooked a chicken and made a BIG pot of chicken noodle soup with fresh vegetables. I served it with good crusty bread and a bottle of wine. Yum! It was a perfect winter meal! As I was cleaning up after dinner, I opened a cabinet above the stove and out fell a jar that crashed into a couple of glass bowls I was holding. Glass went everywhere… including into the pot of soup! Not only did I have a huge mess to clean up with soup and glass all over the kitchen, but I had to throw out that big beautiful pot of soup that was going to warm us up for several more meals! I almost cried as I poured it down the garbage disposal!
Here's the recipe...
CHICKEN NOODLE SOUP
One whole chicken, washed and the “innards” removed. Place in a large pot (innards too!) and cover with water and bring to a boil.
Add several stalks of celery, including the leafy tops. Add about 2 t. salt.
Simmer until the chicken is done. I like to cook it until it falls apart when you try to pick it up out of the broth. That takes about an hour.
Remove the chicken and innards and put it in a bowl to cool. Remove the celery, cut into small pieces and set it aside. Cut up the liver, set aside, and throw the rest of the innards away. When the chicken is cool enough to handle, de-bone it and chop up a handful of chicken and put with the celery to add later. The remaining chicken can be made into a wonderful chicken salad.
Cut several carrots into small pieces. Cut up some green onions. Add them the broth and then bring to a gentle simmer. After the carrots are nearly tender (about 5-7 minutes), add a bag of medium width egg noodles. Boil until they are al denté. Add the chopped cooked celery, liver, and chopped chicken and salt and pepper to taste. Serve with some good crusty bread and a bottle of wine!
If you are fortunate enough to have a good bakery around, buy some bread to serve with the soup. There are also some wonderful breads that you can buy in the freezer section at the grocery store that are partially baked and you just have to heat and serve. This meal is good on a cold winter night or if you have a cold. It’s better than penicillin for what ails you!
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Banana Puddin'
My Mom was a German war-bride who came to Alabama after the war with my Daddy. For a time, they lived in a duplex with Daddy’s Mom and Dad living in the other part of the duplex. My mother was a good cook, but she didn’t know how to cook “Southern,” so she was determined to learn. My Daddy’s favorite dessert was banana pudding and Mom was determined to make him one that was as good as his Mom could make.
One day, Mom put the finishing touches on a banana pudding that she knew would be a winner. She whipped the meringue just so and was putting the pudding in the oven to brown the meringue when disaster stuck! Her hands slipped and she dropped the whole pudding into the hot oven!
Mom has made many banana puddings since then, but has never forgotten that first one! Here’s the recipe:
Southern Banana Pudding
3/4 cup sugar
2 heaping T. flour
1 cup milk
3 egg yolks
1/2 stick butter
1 t. vanilla
1 box vanilla wafers
6-8 ripe bananas
Mix dry ingredients together. Separate egg yolks from whites and reserve the whites for the meringue. Beat the egg yolks with milk and combine all ingredients in a double boiler. Cook until thick, stirring constantly. Remove from heat, cool, and add vanilla. Line a casserole dish with vanilla wafers and sliced bananas. Pour sauce over all. Beat egg whites on high speed adding a small amount of sugar for the meringue until it peaks. Spread on top of the pudding and bake at 350° until the meringue is light brown on top. Watch carefully because it doesn't take long to brown.
It was a cold, cold February day in East Central Illinois. I thought that Rich and I needed some comfort food, so I cooked a chicken and made a BIG pot of chicken noodle soup with fresh vegetables. I served it with good crusty bread and a bottle of wine. Yum! It was a perfect winter meal! As I was cleaning up after dinner, I opened a cabinet above the stove and out fell a jar that crashed into a couple of glass bowls I was holding. Glass went everywhere… including into the pot of soup! Not only did I have a huge mess to clean up with soup and glass all over the kitchen, but I had to throw out that big beautiful pot of soup that was going to warm us up for several more meals! I almost cried as I poured it down the garbage disposal!
Here's the recipe...
CHICKEN NOODLE SOUP
One whole chicken, washed and the “innards” removed. Place in a large pot (innards too!) and cover with water and bring to a boil.
Add several stalks of celery, including the leafy tops. Add about 2 t. salt.
Simmer until the chicken is done. I like to cook it until it falls apart when you try to pick it up out of the broth. That takes about an hour.
Remove the chicken and innards and put it in a bowl to cool. Remove the celery, cut into small pieces and set it aside. Cut up the liver, set aside, and throw the rest of the innards away. When the chicken is cool enough to handle, de-bone it and chop up a handful of chicken and put with the celery to add later. The remaining chicken can be made into a wonderful chicken salad.
Cut several carrots into small pieces. Cut up some green onions. Add them the broth and then bring to a gentle simmer. After the carrots are nearly tender (about 5-7 minutes), add a bag of medium width egg noodles. Boil until they are al denté. Add the chopped cooked celery, liver, and chopped chicken and salt and pepper to taste. Serve with some good crusty bread and a bottle of wine!
If you are fortunate enough to have a good bakery around, buy some bread to serve with the soup. There are also some wonderful breads that you can buy in the freezer section at the grocery store that are partially baked and you just have to heat and serve. This meal is good on a cold winter night or if you have a cold. It’s better than penicillin for what ails you!
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Banana Puddin'
My Mom was a German war-bride who came to Alabama after the war with my Daddy. For a time, they lived in a duplex with Daddy’s Mom and Dad living in the other part of the duplex. My mother was a good cook, but she didn’t know how to cook “Southern,” so she was determined to learn. My Daddy’s favorite dessert was banana pudding and Mom was determined to make him one that was as good as his Mom could make.
One day, Mom put the finishing touches on a banana pudding that she knew would be a winner. She whipped the meringue just so and was putting the pudding in the oven to brown the meringue when disaster stuck! Her hands slipped and she dropped the whole pudding into the hot oven!
Mom has made many banana puddings since then, but has never forgotten that first one! Here’s the recipe:
Southern Banana Pudding
3/4 cup sugar
2 heaping T. flour
1 cup milk
3 egg yolks
1/2 stick butter
1 t. vanilla
1 box vanilla wafers
6-8 ripe bananas
Mix dry ingredients together. Separate egg yolks from whites and reserve the whites for the meringue. Beat the egg yolks with milk and combine all ingredients in a double boiler. Cook until thick, stirring constantly. Remove from heat, cool, and add vanilla. Line a casserole dish with vanilla wafers and sliced bananas. Pour sauce over all. Beat egg whites on high speed adding a small amount of sugar for the meringue until it peaks. Spread on top of the pudding and bake at 350° until the meringue is light brown on top. Watch carefully because it doesn't take long to brown.
Tuesday, August 10, 2010
You CAN Go Home Again...
Yes you can go home again, and I do it every time I cook Southern. I can’t put together this collection without including this category. There are Southern dishes included in some of the categories previously listed, but more here. And, as you most likely know, with any good Southern meal, there HAS to be a good story!
From my Cousin Karon…
Growing up in the south, I had many versions of this chocolate pie over the years. It was usually served as desert for Sunday dinner after a wonderful main course of steak and gravy or fried chicken, and a lot of biscuits. Every mother, grandmother, aunt and cousin had their very own version but no one’s pie ever came close to my Mother’s. – The secrets – the homemade crust and the dash of salt in the filling! So don’t think that you can buy a crust at the market and get the same results, don’t forget the dash of salt…AND you must cook this in an iron skillet. Yes, you have to constantly stir the pudding but it is well worth it.
Eunice’s Chocolate Pie
1 ½ C. Sugar
3 T. Flour (self rising)
3 Eggs (separated)
Dash of Salt
3 T. Hersey’s Cocoa
3 C. Milk (skim or whole)
1 tsp. Vanilla Flavoring
Sift sugar, flour, cocoa, and salt in 10 inch iron skillet. Mix well with wooden spoon. Make a small well in the middle of the mixture; add egg yolks one at a time, mixing with wooden spoon until thick and eggs are well mixed. Continue incorporating flour in to mixture slowly while adding milk.
Stirring constantly over medium heat, bring to a full hard boil and lower heat. Cook for approximately 10 to 12 minutes, stirring constantly. Remove from heat and add flavoring. Pour filling in to baked pie crust (see recipe below) and top with meringue (see below). Return to 375 degree oven until lightly brown.
Meringue Topping
Beat 3 egg whites and ¼ t. Cream of Tartar until soft peaks form. Add 6 to 8 teaspoons of sugar (2 tsp. at a time) beating after each addition until stiff. Stir in additional vanilla flavoring and top pie. Put meringue over edge of crust to seal and with back of spoon make peaks in meringue.
Pie Crust
1 Stick Fleischmann’s Margarine (Original or Light)
Self Rising Flour
Melt margarine in pie plate in microwave on low. Be careful not to over heat! Remove from microwave and start adding flour until medium ball forms. Dough will be soft. Work dough out in pie plate forming decorative edge. Bake in 375 degree oven until lightly browned.
Note: Do not use butter for this recipe. It is too rich!
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Margaret’s Southern Roots
These recipes could be under the “Entertaining...” section or the “Special Dinners” section as well, but they really belong here because I think of home every time I cook them!
Georgia Sweet Corn Bread
Combine in a bowl:
1 cup self-rising corn meal
1/2 cup self-rising flour
1 egg
2 T. sugar
2 T. vegetable oil
3/4 cup milk
Mix well and pour into a well greased IRON skillet (#5 size). Bake at 350 degrees until light brown on top - approximately 30 minutes.
Mama Cook’s Biscuits
Combine in a bowl:
2 cups self-rising flour
2 T. vegetable oil
1 cup milk or buttermilk
Mix well and add additional flour to make workable dough. Pat out on a floured surface and cut with a cookie cutter or glass. Bake at 350 degres in well greased pan until brown on top - approximately 30 minutes.
Mama’s Chicken & Dressing with Giblet Gravy
When I grew up, we didn’t have turkey for Thanksgiving… we had chicken and dressing. It’s so Southern… and so good!
Make a pan of biscuits (see previous recipe) and a pan of corn bread (see other previous recipe - EXCEPT leave out the sugar). Let sit for a day.
The next day, cook a whole chicken in a pot of water with a couple of celery stalks (use the stalks with leaves if you have them) cut up and plenty of salt. Remove the chicken and reserve the broth. After the chicken is cooled, remove the meat from the bones and set aside.
In a large bowl, crumble the corn bread and biscuits until you have a fine grainy mixture. Add 3 eggs, a grated or finely chopped onion, a dash of nutmeg, salt & pepper to taste and enough chicken broth to make the mixture soupy (but not too soupy!). Pour into a greased 9x12 pan and bake for about an hour (or until set) at 375 degrees. Don’t let it get too brown!
Take dressing out of oven and place several pieces of boned chicken on top. Top with a few pads of margarine and pop back into the oven until meat is warm.
Can serve as is or with giblet gravy (see below recipe).
Giblet Gravy
Add a couple of T. of margarine to a medium sauce pan and melt. Add approximately 1/4 cup flour and stir until well mixed. Gradually add the remaining chicken broth until you have a smooth gravy. Add a dash of nutmeg and salt and pepper to taste. Add chopped up chicken liver (from the cooked chicken above) and a small amount of chopped chicken. Also boil one egg, dice and add. Mix well and serve over the dressing.
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Beth Hutchens' Favorite Southern Recipes
Beth is another transplanted Southerner here in Illinois. She is one of my spiritual mentors and, as is obvious by these recipes, a good cook...
This has now become an "old" Southern Living recipe. It's so good in hot weather---but fine anytime. Keeps in the freezer for ages---and someone at our house is known to sneak a spoonful of this from time to time (without the lemon-lime beverage being added).
Brandy Slush
Serves 32
from Beth Hutchens via Southern Living magazine
2 cups boiling water
4 regular size tea bags
2 cups sugar
7 cups water
2 12-oz. cans frozen lemonade concentrate (thawed & undiluted)
2 12-oz. cans frozen orange juice concentrate (thawed & undiluted)
2 cups brandy
lemon-lime carbonated beverage
Pour 2 cups boiling water over the tea bags--cover and steep for 5 minutes. Remove tea bags, squeezing gently. Cool.
Combine sugar and water in saucepan. Boil till sugar dissolves, stirring occasionally. Cool.
Combine tea, sugar mixture, lemonade and orange juice concentrates, and brandy in a large freezer proof container. Stir well. Freeze till firm (but it won't be super-hard).
To serve: Put 1/2 cup frozen mixture in a glass--add 1/4 cup lemon-lime beverage (cold)--stir till slushy. Refreeze remainder and use often. Caution---goes down way too well!!!!!
German Coleslaw
This is a weird recipe, but follow the instructions--it works. It lasts a week in the refrigerator, but you'll probably eat it sooner. It came from a North Carolina School Maintenance Association cookbook from 1976, from a Mrs. Clyde (Eva) Elliott from Asheville, NC.
1 large cabbage, chopped
1 large onion, chopped
1 medium bell pepper (green one)
2/3 cup sugar
Put chopped cabbage in a large bowl (glass or Pyrex); put chopped onion and chopped pepper over the cabbage. Pour sugar over this (leave it on the top & do not mix any of this up until ready to serve the next day).
Bring to a boil:
3/4 cup oil
1 cup vinegar (white vinegar, I believe)
1 Tbsp. salt
1 tsp. dry mustard
1 tsp. celery salt
Pour this on top of the cabbage/onion/peppers/sugar while still hot but do not mix it up. Cover and let it "set" in the refrigerator overnite, if possible. Stir it up when ready to serve the first time. Will keep in the refrigerator a week or more.
These two recipes came from a Sunday brunch (after a wedding weekend) in Lenoir, NC.
Black Dog Cafe Cheese Grits
1 cup grits
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups boiling water
4 ounces cheddar cheese, grated
1/2 to 1 cup of cooked, finely crumbled, sausage
Stir grits, salt, cayenne into boiling water. Cook according to package directions on the grits. When grits are cooked, stir in the cheese and sausage. Serve immediately.
Praline French Toast
Butter a 9 X 13 dish. Cut a French bread loaf into one inch thick slices. Layer the slices in the dish, not flat, but in an overlapping pattern.
Whisk together the following:
6-8 eggs
1 cup milk
2 cups heavy cream
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
Pour this on top of the bread, being sure it is in between slices too. Cover and refrigerate overnight.
Before baking, mix the following:
1 cup light brown sugar
2 tablespoons corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 stick soft butter
1 cup chopped pecans
Dollop this mixture on the bread; spread it across like frosting. Bake at 350 degrees for 35-40 minutes. Serve with maple syrup.
#####
When Rich and I moved to the Midwest, I thought I wouldn't have any trouble finding good grits. After all, we were in corn country! Wrong!!! I have to have my grits imported from the South! When we have friends come visit us from Virginia or Georgia, I often ask them to bring me some good grits. You can also buy them online. www.carolinaplantationrice.com has good grits and I'm sure there are many other sites that are equally good. Also, specialty or gourmet grocery stores often carry stoneground grits.
This recipe is similar to Beth's grits recipe above, but without the meat...
Margaret's Pecan Garlic Cheese Grits
1 cup stoneground grits (Don't use instant! Good grits make the difference!)
4 cups water
1 t. salt
1 stick butter or margarine
8 ounces of extra sharp cheddar cheese, grated + extra for the topping
2 eggs
1/2 cup milk
garlic salt or powder to taste
chopped pecans for the topping
Cook grits in 4 cups water with 1 t. salt. Cook for length of time stated on package. Be sure to stir frequently because it can stick to the pan!
After the grits are done, remove from the stove and add the butter and cheese and stir well. Add garlic salt or garlic powder to taste... you don't need much! Beat the eggs and milk and add to the grits. Mix well.
Pour into a greased 9 x 12 baking pan. Sprinkle more grated cheese on top and then sprinkle the chopped pecans on top of the cheese. Bake in 350° oven for about 40 minutes or until set. Serves 6-8.
From my Cousin Karon…
Growing up in the south, I had many versions of this chocolate pie over the years. It was usually served as desert for Sunday dinner after a wonderful main course of steak and gravy or fried chicken, and a lot of biscuits. Every mother, grandmother, aunt and cousin had their very own version but no one’s pie ever came close to my Mother’s. – The secrets – the homemade crust and the dash of salt in the filling! So don’t think that you can buy a crust at the market and get the same results, don’t forget the dash of salt…AND you must cook this in an iron skillet. Yes, you have to constantly stir the pudding but it is well worth it.
Eunice’s Chocolate Pie
1 ½ C. Sugar
3 T. Flour (self rising)
3 Eggs (separated)
Dash of Salt
3 T. Hersey’s Cocoa
3 C. Milk (skim or whole)
1 tsp. Vanilla Flavoring
Sift sugar, flour, cocoa, and salt in 10 inch iron skillet. Mix well with wooden spoon. Make a small well in the middle of the mixture; add egg yolks one at a time, mixing with wooden spoon until thick and eggs are well mixed. Continue incorporating flour in to mixture slowly while adding milk.
Stirring constantly over medium heat, bring to a full hard boil and lower heat. Cook for approximately 10 to 12 minutes, stirring constantly. Remove from heat and add flavoring. Pour filling in to baked pie crust (see recipe below) and top with meringue (see below). Return to 375 degree oven until lightly brown.
Meringue Topping
Beat 3 egg whites and ¼ t. Cream of Tartar until soft peaks form. Add 6 to 8 teaspoons of sugar (2 tsp. at a time) beating after each addition until stiff. Stir in additional vanilla flavoring and top pie. Put meringue over edge of crust to seal and with back of spoon make peaks in meringue.
Pie Crust
1 Stick Fleischmann’s Margarine (Original or Light)
Self Rising Flour
Melt margarine in pie plate in microwave on low. Be careful not to over heat! Remove from microwave and start adding flour until medium ball forms. Dough will be soft. Work dough out in pie plate forming decorative edge. Bake in 375 degree oven until lightly browned.
Note: Do not use butter for this recipe. It is too rich!
#####
Margaret’s Southern Roots
These recipes could be under the “Entertaining...” section or the “Special Dinners” section as well, but they really belong here because I think of home every time I cook them!
Georgia Sweet Corn Bread
Combine in a bowl:
1 cup self-rising corn meal
1/2 cup self-rising flour
1 egg
2 T. sugar
2 T. vegetable oil
3/4 cup milk
Mix well and pour into a well greased IRON skillet (#5 size). Bake at 350 degrees until light brown on top - approximately 30 minutes.
Mama Cook’s Biscuits
Combine in a bowl:
2 cups self-rising flour
2 T. vegetable oil
1 cup milk or buttermilk
Mix well and add additional flour to make workable dough. Pat out on a floured surface and cut with a cookie cutter or glass. Bake at 350 degres in well greased pan until brown on top - approximately 30 minutes.
Mama’s Chicken & Dressing with Giblet Gravy
When I grew up, we didn’t have turkey for Thanksgiving… we had chicken and dressing. It’s so Southern… and so good!
Make a pan of biscuits (see previous recipe) and a pan of corn bread (see other previous recipe - EXCEPT leave out the sugar). Let sit for a day.
The next day, cook a whole chicken in a pot of water with a couple of celery stalks (use the stalks with leaves if you have them) cut up and plenty of salt. Remove the chicken and reserve the broth. After the chicken is cooled, remove the meat from the bones and set aside.
In a large bowl, crumble the corn bread and biscuits until you have a fine grainy mixture. Add 3 eggs, a grated or finely chopped onion, a dash of nutmeg, salt & pepper to taste and enough chicken broth to make the mixture soupy (but not too soupy!). Pour into a greased 9x12 pan and bake for about an hour (or until set) at 375 degrees. Don’t let it get too brown!
Take dressing out of oven and place several pieces of boned chicken on top. Top with a few pads of margarine and pop back into the oven until meat is warm.
Can serve as is or with giblet gravy (see below recipe).
Giblet Gravy
Add a couple of T. of margarine to a medium sauce pan and melt. Add approximately 1/4 cup flour and stir until well mixed. Gradually add the remaining chicken broth until you have a smooth gravy. Add a dash of nutmeg and salt and pepper to taste. Add chopped up chicken liver (from the cooked chicken above) and a small amount of chopped chicken. Also boil one egg, dice and add. Mix well and serve over the dressing.
#####
Beth Hutchens' Favorite Southern Recipes
Beth is another transplanted Southerner here in Illinois. She is one of my spiritual mentors and, as is obvious by these recipes, a good cook...
This has now become an "old" Southern Living recipe. It's so good in hot weather---but fine anytime. Keeps in the freezer for ages---and someone at our house is known to sneak a spoonful of this from time to time (without the lemon-lime beverage being added).
Brandy Slush
Serves 32
from Beth Hutchens via Southern Living magazine
2 cups boiling water
4 regular size tea bags
2 cups sugar
7 cups water
2 12-oz. cans frozen lemonade concentrate (thawed & undiluted)
2 12-oz. cans frozen orange juice concentrate (thawed & undiluted)
2 cups brandy
lemon-lime carbonated beverage
Pour 2 cups boiling water over the tea bags--cover and steep for 5 minutes. Remove tea bags, squeezing gently. Cool.
Combine sugar and water in saucepan. Boil till sugar dissolves, stirring occasionally. Cool.
Combine tea, sugar mixture, lemonade and orange juice concentrates, and brandy in a large freezer proof container. Stir well. Freeze till firm (but it won't be super-hard).
To serve: Put 1/2 cup frozen mixture in a glass--add 1/4 cup lemon-lime beverage (cold)--stir till slushy. Refreeze remainder and use often. Caution---goes down way too well!!!!!
German Coleslaw
This is a weird recipe, but follow the instructions--it works. It lasts a week in the refrigerator, but you'll probably eat it sooner. It came from a North Carolina School Maintenance Association cookbook from 1976, from a Mrs. Clyde (Eva) Elliott from Asheville, NC.
1 large cabbage, chopped
1 large onion, chopped
1 medium bell pepper (green one)
2/3 cup sugar
Put chopped cabbage in a large bowl (glass or Pyrex); put chopped onion and chopped pepper over the cabbage. Pour sugar over this (leave it on the top & do not mix any of this up until ready to serve the next day).
Bring to a boil:
3/4 cup oil
1 cup vinegar (white vinegar, I believe)
1 Tbsp. salt
1 tsp. dry mustard
1 tsp. celery salt
Pour this on top of the cabbage/onion/peppers/sugar while still hot but do not mix it up. Cover and let it "set" in the refrigerator overnite, if possible. Stir it up when ready to serve the first time. Will keep in the refrigerator a week or more.
These two recipes came from a Sunday brunch (after a wedding weekend) in Lenoir, NC.
Black Dog Cafe Cheese Grits
1 cup grits
1 teaspoon salt
1/4 teaspoon cayenne pepper
4 cups boiling water
4 ounces cheddar cheese, grated
1/2 to 1 cup of cooked, finely crumbled, sausage
Stir grits, salt, cayenne into boiling water. Cook according to package directions on the grits. When grits are cooked, stir in the cheese and sausage. Serve immediately.
Praline French Toast
Butter a 9 X 13 dish. Cut a French bread loaf into one inch thick slices. Layer the slices in the dish, not flat, but in an overlapping pattern.
Whisk together the following:
6-8 eggs
1 cup milk
2 cups heavy cream
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
Pour this on top of the bread, being sure it is in between slices too. Cover and refrigerate overnight.
Before baking, mix the following:
1 cup light brown sugar
2 tablespoons corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 stick soft butter
1 cup chopped pecans
Dollop this mixture on the bread; spread it across like frosting. Bake at 350 degrees for 35-40 minutes. Serve with maple syrup.
#####
When Rich and I moved to the Midwest, I thought I wouldn't have any trouble finding good grits. After all, we were in corn country! Wrong!!! I have to have my grits imported from the South! When we have friends come visit us from Virginia or Georgia, I often ask them to bring me some good grits. You can also buy them online. www.carolinaplantationrice.com has good grits and I'm sure there are many other sites that are equally good. Also, specialty or gourmet grocery stores often carry stoneground grits.
This recipe is similar to Beth's grits recipe above, but without the meat...
Margaret's Pecan Garlic Cheese Grits
1 cup stoneground grits (Don't use instant! Good grits make the difference!)
4 cups water
1 t. salt
1 stick butter or margarine
8 ounces of extra sharp cheddar cheese, grated + extra for the topping
2 eggs
1/2 cup milk
garlic salt or powder to taste
chopped pecans for the topping
Cook grits in 4 cups water with 1 t. salt. Cook for length of time stated on package. Be sure to stir frequently because it can stick to the pan!
After the grits are done, remove from the stove and add the butter and cheese and stir well. Add garlic salt or garlic powder to taste... you don't need much! Beat the eggs and milk and add to the grits. Mix well.
Pour into a greased 9 x 12 baking pan. Sprinkle more grated cheese on top and then sprinkle the chopped pecans on top of the cheese. Bake in 350° oven for about 40 minutes or until set. Serves 6-8.
Party Time...
I have been to parties that many of these ladies have thrown and have had some great food. Here are some of the recipes for a variety of wonderful parties, filled with good food and good stories.
Lib Wilhelm’s Cheese Slaw
This is a favorite from my Roanoke days. Great for a any kind of party.
1 lb. swiss cheese, coarsely shredded
1/2 c. banana peppers, minced
1/4 c. jalapeño pepper, minced
1 bunch green onions with tops, sliced
enough mayo to bind together
red cabbage, hollowed out
Mix all together and serve in the hollowed out cabbage head.
#####
And another Roanoke recipe ~
Baked Brie
1 whole brie (about 2 pounds)
2 sticks butter, melted
About 12 sheets phyllo pastry
Filling of choice (see notes below)
Cut the brie in half horizontally (Use a serrated knife, going just beyond
halfway with each cut, and rotating the brie as you go.) Spread the bottom
half with desired filling, and replace top.
Butter a baking sheet. Lay 5 or 6 sheets of phyllo on the baking sheet,
buttering each sheet with the melted butter as you go. Set the brie atop
the phyllo and fold the edges of the pastry up over the cheese.
Cover the top of the cheese with another 6 sheets of the pastry, brushing
each with butter. Tuck the sides of the pastry under the cheese. Brush
top and sides with butter.
Preheat over to 350. Bake 20 to 30 minutes, or until golden brown. Let stand 30 minutes before serving.
Fillings: Sundried tomato pesto (you can buy at Lee & Edwards), along with a sprinking of pine nuts and capers.
Or homemade basil pesto and a mushroom duxelles.
Or sundried tomatoes that have been packed in oil and drained, and covered
with fresh basil leaves.
You may also use unsalted butter and filling the middle with fresh sliced strawberries.
#####
Lisa Hensley's Yummy Pecan Bars
Lisa was my nail tech in Roanoke, VA and is still a good friend and great cook. These Pecan Bars truly are yummy!
(Makes 1 9x13 pan)
* 2 cups flour
* 2 sticks butter or margarine (melted)
* 1/2 cup XXX sugar
Mix together. Put into a 9x13 pan (sprayed with oil) and spread out to cover the whole bottom. Bake @ 350° for 15 minutes.
* 1 can sweetened condensed milk
* 1 egg, beaten
* 1 tsp. vanilla
* 1 cup chopped pecans
* 1 bag “Bit o’Brittle Almond Brittle Bits.”
Mix together and pur on top of the baked curst. Bake again for about 25 minutes. Cool and cut.
#####
Margaret's Gala Pecan Spread
* 1 - 8 oz. cream cheese at room temperature
* 1 jar dried beef, chopped
* 1/4 cup finely chopped green pepper
* 2-3 tbl. finely chopped green onions
* 1/2 tsp. garlic salt
* 1/8 tsp. white pepper
* 1/2 cup sour cream
* 1/2 cup chopped pecans
Mix together all ingredients except pecans. Spread into a 9” pie plate (sprayed with oil). Sprinkle nuts on top. Bake @ 350° for about 20 minutes or until
bubbly.
Blue Cheese Bites
* 1 pkg. Pillsbury Hungry Jack Biscuits (10 count)
* 1 stick butter or margarine
* 1 4 oz. pkg. of crumbled blue cheese
Cut biscuits into quarters and place in the bottom of an oiled 9x13 pan. Melt the butter and blue cheese in microwave. Stir well and pour over the biscuits. Bake @ 375° for about 10 minutes or until brown. Serve immediately.
Texas Caviar
* 1 can black-eyed peas, drained and rinsed
* 1 can black beans, drained and rinsed
* 1 can white shoe-peg corn, drained
* 1/2 each of a green, yellow, and red pepper, diced
* 1 bunch fresh cilantro, finely chopped
* Bottled Italian dressing (I use Seven Seas Viva Italian)
* Tobasco to taste
Combine all ingredients. Use enough dressing to coat well (about 1/2 - 3/4 cup). Use the Tobasco if you like a hotter salsa. I serve with Tostitos flavored with a hint of lime.
Can be made a day ahead. Serve at room temperature.
#####
Cheryl's Crab Meltaways
My dear friend, Cheryl Gilliland, Roanoke, VA, gave me this recipe. Easy and so good!
* 1 pkg. English muffins, split
* 1 6 or 7 oz can crab meat
* 1 jar Old English Sharp Cheddar Spread (Kraft)
* 1 stick margarine (melted)
* 2 tbs. mayonnaise
* 1/2 tsp. garlic salt
* dash of Emeril’s Essence
Mix ingredients and spread on muffins. Cut each muffin into 4 pieces. Brown in 350° oven until bubbly. Serve hot. Note: Can be frozen before cooking.
This recipe is from Cheryl's daughter...
Greek Layered Dip
(from Meredith Holcomb Eckel, Richmond, VA)
1 (8 oz) container cream cheese w/chives & onions
1 (8 oz) container hummus
1 medium cucumber, peeled, seeded, and chopped
3 medium roma tomatoes, seeded and chopped
1 (2 and 1/4 oz) can sliced ripe olives, drained
1 (4 oz) container crumbled feta cheese
4 medium green onions, chopped
pita chips or tortilla chips
In 10 inch pie plate or pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed, serving with the chips.
#####
Parkhill Family Birthday Celebration
My friend, Marilyn Parkhill from Champaign, IL, tells this story:
“On my birthday (Oct. 13th) in 1961, a special present arrived — our second child, a boy, came into the world. Two years later on Oct. 29th, another son was born. Needless to say, I began giving boy parties and gladly forgot my own birthday celebration. Years later, as we added more family, we discovered that two more members share October birthdays. October has become Parkhill birthday month with 5 of us born within an 8 day period. More recently, we celebrate the adults together in one big dinner. I often serve the following menu which is a combination of my mothers ham loaf and my mother-in-law’s raisin sauce and pecan pie recipes. The homemade apple sauce is one that just happened because my grandchildren, particularly the October birthday boy, laps up my applesauce as though it were candy. I have to make enough to send home with him for after school snacks. In our home, October is a busy month filled with special blessings.”
Menu
Ham load and raisin sauce
Twice-baked potatoes
Corn Pudding
Homemade applesauce
Pecan pie or birthday cake
Ham Loaf
1 1/2 lbs. ground ham
1/2 lb. ground pork
1/2 lb. ground beef
1 cup Rice Krispies
1 cup milk
2 eggs
2 t. dry mustard
Mix all ingredients together well. Cover bottom of loaf pan with brown sugar, sprinkle with cloves, and moisten with vinegar. Bake in 350° oven for 1 1/2 - 2 hours until done.
Raisin Sauce for Ham Loaf
2 cups brown sugar
1 cup stuffed olive slices
1/2 box raisins
1 cup canned tomatoes
2 onions, diced
1 T. vinegar
Salt & Pepper
Place all ingredients in pan on the stove and simmer til the ingredients change color. Serve with the ham loaf.
Corn Pudding
5 fresh ears of corn (scored and cut off ears)
1/4 lb. butter
3 eggs
1 1/2 cup milk
1/2 t. salt
1 T. flour
4 T. sugar
Cut corn and sauté in butter. Beat eggs and add along with milk and other ingredients. Bake in greased casserole dish at 350° for 30-40 minutes.
Pecan Pie
Bring to a boil 1/2 cup granulated sugar and 1 cup dark corn syrup
Add:
3 beaten eggs
3 T. butter
1 t. vanilla
chopped pecans
Bake at 400°-425° for 10 minutes, then reduce temperature to 300° for 35 minutes. The only tricky part of this is to make sure you all the syrup mixture very slowly to the egg mixture. I like a fuller pie, so I triple this recipe and put in 2 9” pie pans (cut down on butter to about 5 T. total). Begin baking as before, but add 10 minutes at the end (300° for 45 minutes).
#####
Leland Andrews was one of the first people Rich and I met when we first attended First Presbyterian Church in Champaign. She and I connected as fellow Southerners and I quickly learned that she is a very good cook. Here is one of Leland's stories and the recipes to go with it...
Summer Southern Porch Party
In Illinois
Leland Andrews
It all began when I wanted to contribute to our church Sunday Night Youth Club’s auction to raise money for a mission trip. Rather skeptically, I offered a Southern Porch Party and was surprised when at the auction two groups of ladies began bidding against each other. I ended up doing two parties when the losers asked if I’d do one for them if they paid the winning price… $350! That was $700 for the Youth Club!
Some time later, I offered a Southern Porch Party for the University of Illinois’ Japan House auction and it sold for $400! Apparently, a Ladies Summer Porch Party was unique and appealing enough to raise interest and money… instead of money and interest!
I’ve always loved cooking and entertaining in the familiar Southern style in which I grew up… vintage linens, silver, crystal, china, flowers, and recipes handed down plus some new ones. I added favors to each place setting… tiny soaps or sachets or lip-gloss caught up in an antique linen hankie, tied with a tiny satin ribbon and small artificial flower. The hankies had to have hand sewn, rolled edges, not machine stitched ones. There are still many to be found in antique or vintage clothing stores.
I suggested hats and gloves and skirts or dresses as attire to those attending. Since I have a collection of butter pats plates, and open salt cellars with spoons, I used these on the tables to add to the “genteel Southern atmosphere.” Ladies still love dressing up and going to lunch. It evokes a sense of return to a less hurried and hectic time.
Here is the menu for the Porch Party Luncheon…
Margaret’s Punch or Mint Juleps
Cheese Straws
Chutney Chicken Salad
Asparagus Bundles with Pimiento Strips
Tomato Aspic with Basil Mayonnaise
Cheese Grits
Buttermilk Biscuits
Sweetened and Unsweetened Ice Tea
Individual Meringues with
Vanilla Ice Cream and Fresh Peaches or
Strawberry Ice Cream with
Homemade Chocolate Sauce and Strawberries
Toasted Pecans
Demitasse Coffee or Coffee served in
China Cups and Saucers
Margaret Estes’ Punch
Cool, tangy, and not too sweet. Also, very easy!
1 – 46 oz. can pineapple juice
1 – 46 oz. can grapefruit juice
64 oz bottle of Fresca or Sprite
Pour ½ of each into punch bowl or mix equal amounts in a large pitcher. You can make an ice ring of Fresca or Sprite or use ice cubes. Serves 25.
Mint Juleps
Simple Syrup:
1 cup sugar
1 ¼ cup water
40-50 mint leave
¼ cup fresh lemon juice
Cook sugar and water until sugar is dissolved. Add mint leaves and lemon juice. Remove from heat and steep a while. Strain. Will keep several weeks in refrigerator. Makes one pint.
To make individual juleps, fill an 8 oz. glass with crushed ice. Pour in 1 ½ T. simple syrup, 2 jiggers bourbon, and mix well. Garnish with a mint sprig that has been dusted with powered sugar.
Cheese Straws
16 oz. sharp cheddar cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
1 ½ sticks margarine (not butter)
1 t. cayenne pepper
2 2/3 cup all purpose flour
1 T. salt
1 t. baking powder
Cream the margarine, add cheese and mix well. Sift the dry ingredients and mix again. Put all this into a food processor and process until all ingredients come together and form a ball.
Put dough into a cookie press with a star template and squeeze into long lines onto a cookie sheet. (Or they can be rolled out and cut into rounds or strips.)
Bake at 350° for 15-18 minutes. Cut into 4 inch lengths and then cool. Store in an airtight container until ready to serve.
Chutney Chicken Salad
6 cups roughly chopped cooked chicken
1 ½ cup finely chopped sweet onion (Vidalias are the best!)
1 ½ cup finely chopped celery
1 17 ½ oz. can apricots, drained
2 T. chutney (preferably Major Grey’s)
1 cup mayonnaise (Duke’s is the best, but if you can’t find that, use a good mayonnaise like Hellmans)
1 T. fresh lemon juice
Salt and pepper to taste
1 ½ cup chopped toasted pecans (Georgia pecans are the best, of course!!)
Combine the chicken with the onion and celery. In a food processor, puree the apricots with the chutney. Add the mayonnaise, lemon juice and process again. Fold the dressing into the chicken mixture. Fold in the pecans or sprinkle them on top when you serve.
Asparagus Bundles with Pimiento
You can use canned asparagus or fresh steamed spears. Place a few warm spears on each plate and place a strip of pimiento across them. You can also serve this chilled by placing the cooked spears in Italian dressing to marinade for a while before serving.
Tomato Aspic with Basil Mayonnaise
3 envelopes of unflavored gelatin
¼ cup water
1 qt. tomato juice (not V-8)
2-3 T. lemon juice
1 T. grated onion
1 T. salt
1 T. white wine vinegar or apple cider vinegar
¼ t. cayenne pepper
½ cup sliced olives with pimientos
½ cup finely chopped celery
Soak gelatin in ½ cup water for 10 minutes. Oil a 1 qt. mold or 8 individual molds or ramekins. Set aside. Combine the rest of the ingredients. Liquefy gelatin over low heat and add to the tomato juice mixture. Stir well. Pour into the molds and chill.
BASIL MAYONNAISE
1 cup mayonnaise
3 T. finely chopped fresh basil
2 T. lemon juice
Freshly ground pepper to taste
Whisk ingredients together and chill. Can be poured over the aspic or served in a bowl on the side.
Cheese Grits
1 qt. whole milk (can use low fat, but whole milk tastes better!)
1 cup quick (not instant!) grits
½ stick butter + ¼ stick butter
4 oz. gruyere cheese, shredded
1 t. salt
1 t. white pepper
2/3 cup grated fresh parmesan cheese
Put milk in large pot and heat to nearly boiling. Add grits slowly, stirring all the time to avoid lumps. Cook until consistency of oatmeal and add ½ stick butter and shredded cheese. After the cheese melts, add the other ¼ stick butter. Pour into a 2 qt. casserole dish and sprinkle with the parmesan cheese. Bake at 350° for 45 min. – 1 hr. It should be just brown around the edges. This can be made ahead and even frozen. Just bake when ready to use.
(Note from Margaret on the above recipe… Don’t let anyone tell you that polenta and grits are the same thing. They are not! If you can’t find grits in the grocery store, try a specialty store or go online.)
Buttermilk Biscuits
2 cups all purpose flour
2 t. baking powder
1 t. salt
¼ t. baking soda
Sift together the above ingredients. Cut in ½ cup Crisco (solid shortening). Mix until the mixture has a pea size consistency. Make a small well in this mixture and pour in 1 cup buttermilk (be sure to shake the carton well first!). Mix thoroughly, but lightly.
Sprinkle flour onto a bread board, or the kitchen counter, and turn out the dough. Knead lightly, adding flour as needed to keep dough from sticking. Roll out with a floured rolling pin till ½ inch thick. Cut small biscuits with a round cookie cutter and place close together on a baking sheet that has been lightly sprayed with vegetable oil. Bake at 425° for 20-22 min. or until lightly brown on top. Serve with butter and jam. Yumm!!
Toasted Pecan Halves
Spread about a pound of pecan halves on a cookie sheet. Dot with pats of butter. Bake at 350° for 8 minutes. Remove and toss pecans until all are coated with the butter. Return to oven for 8-10 more minutes. Watch that they don’t get too brown. Remove from oven and sprinkle with salt while the pecans are still warm. Cool before serving. Store in airtight container for 2-3 weeks. Once they are served, they go fast, so you might want to put out just a few at a time!
Individual Meringues
4 egg whites at room temperature
Pinch of salt
Whip until frothy. Add ½ t cream of tartar and continue to whip until stiff and creamy. Dribble in 1 T. vinegar and gradually add 1 ¼ cup sugar while beating. Line a cookie sheet with parchment paper. Drop globs of the egg white mixture onto the paper… about 2-3 T. When all the whites are spooned out, make a small indentation in each meringue so that when they are done, there will be a well to hold the ice cream.
Bake the meringues at 250° for 1 hour or until pale tan. It might take 1 ½ hours. Serve with your choice of ice cream and topping.
#####
April 20, 2011
Here is a yummy recipe from my cousin, Deb, in Georgia. Thanks Deb!
Hot Pepper Raspberry Appetizer
1 cup shredded cheese (I use Cheddar)
1 cup chopped pecans
1/2 cup mayo (I use Hellman's)
1 bunch green onions, chopped
Mix together and refrigerate one hour.
Spread top with 1/2 jar Hot Pepper Raspberry Preserves
(Robert Rothchild is one brand and what I use)
Also I usually use Carr's water crackers so you
don't take away from the taste of the dip.
Lib Wilhelm’s Cheese Slaw
This is a favorite from my Roanoke days. Great for a any kind of party.
1 lb. swiss cheese, coarsely shredded
1/2 c. banana peppers, minced
1/4 c. jalapeño pepper, minced
1 bunch green onions with tops, sliced
enough mayo to bind together
red cabbage, hollowed out
Mix all together and serve in the hollowed out cabbage head.
#####
And another Roanoke recipe ~
Baked Brie
1 whole brie (about 2 pounds)
2 sticks butter, melted
About 12 sheets phyllo pastry
Filling of choice (see notes below)
Cut the brie in half horizontally (Use a serrated knife, going just beyond
halfway with each cut, and rotating the brie as you go.) Spread the bottom
half with desired filling, and replace top.
Butter a baking sheet. Lay 5 or 6 sheets of phyllo on the baking sheet,
buttering each sheet with the melted butter as you go. Set the brie atop
the phyllo and fold the edges of the pastry up over the cheese.
Cover the top of the cheese with another 6 sheets of the pastry, brushing
each with butter. Tuck the sides of the pastry under the cheese. Brush
top and sides with butter.
Preheat over to 350. Bake 20 to 30 minutes, or until golden brown. Let stand 30 minutes before serving.
Fillings: Sundried tomato pesto (you can buy at Lee & Edwards), along with a sprinking of pine nuts and capers.
Or homemade basil pesto and a mushroom duxelles.
Or sundried tomatoes that have been packed in oil and drained, and covered
with fresh basil leaves.
You may also use unsalted butter and filling the middle with fresh sliced strawberries.
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Lisa Hensley's Yummy Pecan Bars
Lisa was my nail tech in Roanoke, VA and is still a good friend and great cook. These Pecan Bars truly are yummy!
(Makes 1 9x13 pan)
* 2 cups flour
* 2 sticks butter or margarine (melted)
* 1/2 cup XXX sugar
Mix together. Put into a 9x13 pan (sprayed with oil) and spread out to cover the whole bottom. Bake @ 350° for 15 minutes.
* 1 can sweetened condensed milk
* 1 egg, beaten
* 1 tsp. vanilla
* 1 cup chopped pecans
* 1 bag “Bit o’Brittle Almond Brittle Bits.”
Mix together and pur on top of the baked curst. Bake again for about 25 minutes. Cool and cut.
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Margaret's Gala Pecan Spread
* 1 - 8 oz. cream cheese at room temperature
* 1 jar dried beef, chopped
* 1/4 cup finely chopped green pepper
* 2-3 tbl. finely chopped green onions
* 1/2 tsp. garlic salt
* 1/8 tsp. white pepper
* 1/2 cup sour cream
* 1/2 cup chopped pecans
Mix together all ingredients except pecans. Spread into a 9” pie plate (sprayed with oil). Sprinkle nuts on top. Bake @ 350° for about 20 minutes or until
bubbly.
Blue Cheese Bites
* 1 pkg. Pillsbury Hungry Jack Biscuits (10 count)
* 1 stick butter or margarine
* 1 4 oz. pkg. of crumbled blue cheese
Cut biscuits into quarters and place in the bottom of an oiled 9x13 pan. Melt the butter and blue cheese in microwave. Stir well and pour over the biscuits. Bake @ 375° for about 10 minutes or until brown. Serve immediately.
Texas Caviar
* 1 can black-eyed peas, drained and rinsed
* 1 can black beans, drained and rinsed
* 1 can white shoe-peg corn, drained
* 1/2 each of a green, yellow, and red pepper, diced
* 1 bunch fresh cilantro, finely chopped
* Bottled Italian dressing (I use Seven Seas Viva Italian)
* Tobasco to taste
Combine all ingredients. Use enough dressing to coat well (about 1/2 - 3/4 cup). Use the Tobasco if you like a hotter salsa. I serve with Tostitos flavored with a hint of lime.
Can be made a day ahead. Serve at room temperature.
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Cheryl's Crab Meltaways
My dear friend, Cheryl Gilliland, Roanoke, VA, gave me this recipe. Easy and so good!
* 1 pkg. English muffins, split
* 1 6 or 7 oz can crab meat
* 1 jar Old English Sharp Cheddar Spread (Kraft)
* 1 stick margarine (melted)
* 2 tbs. mayonnaise
* 1/2 tsp. garlic salt
* dash of Emeril’s Essence
Mix ingredients and spread on muffins. Cut each muffin into 4 pieces. Brown in 350° oven until bubbly. Serve hot. Note: Can be frozen before cooking.
This recipe is from Cheryl's daughter...
Greek Layered Dip
(from Meredith Holcomb Eckel, Richmond, VA)
1 (8 oz) container cream cheese w/chives & onions
1 (8 oz) container hummus
1 medium cucumber, peeled, seeded, and chopped
3 medium roma tomatoes, seeded and chopped
1 (2 and 1/4 oz) can sliced ripe olives, drained
1 (4 oz) container crumbled feta cheese
4 medium green onions, chopped
pita chips or tortilla chips
In 10 inch pie plate or pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed, serving with the chips.
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Parkhill Family Birthday Celebration
My friend, Marilyn Parkhill from Champaign, IL, tells this story:
“On my birthday (Oct. 13th) in 1961, a special present arrived — our second child, a boy, came into the world. Two years later on Oct. 29th, another son was born. Needless to say, I began giving boy parties and gladly forgot my own birthday celebration. Years later, as we added more family, we discovered that two more members share October birthdays. October has become Parkhill birthday month with 5 of us born within an 8 day period. More recently, we celebrate the adults together in one big dinner. I often serve the following menu which is a combination of my mothers ham loaf and my mother-in-law’s raisin sauce and pecan pie recipes. The homemade apple sauce is one that just happened because my grandchildren, particularly the October birthday boy, laps up my applesauce as though it were candy. I have to make enough to send home with him for after school snacks. In our home, October is a busy month filled with special blessings.”
Menu
Ham load and raisin sauce
Twice-baked potatoes
Corn Pudding
Homemade applesauce
Pecan pie or birthday cake
Ham Loaf
1 1/2 lbs. ground ham
1/2 lb. ground pork
1/2 lb. ground beef
1 cup Rice Krispies
1 cup milk
2 eggs
2 t. dry mustard
Mix all ingredients together well. Cover bottom of loaf pan with brown sugar, sprinkle with cloves, and moisten with vinegar. Bake in 350° oven for 1 1/2 - 2 hours until done.
Raisin Sauce for Ham Loaf
2 cups brown sugar
1 cup stuffed olive slices
1/2 box raisins
1 cup canned tomatoes
2 onions, diced
1 T. vinegar
Salt & Pepper
Place all ingredients in pan on the stove and simmer til the ingredients change color. Serve with the ham loaf.
Corn Pudding
5 fresh ears of corn (scored and cut off ears)
1/4 lb. butter
3 eggs
1 1/2 cup milk
1/2 t. salt
1 T. flour
4 T. sugar
Cut corn and sauté in butter. Beat eggs and add along with milk and other ingredients. Bake in greased casserole dish at 350° for 30-40 minutes.
Pecan Pie
Bring to a boil 1/2 cup granulated sugar and 1 cup dark corn syrup
Add:
3 beaten eggs
3 T. butter
1 t. vanilla
chopped pecans
Bake at 400°-425° for 10 minutes, then reduce temperature to 300° for 35 minutes. The only tricky part of this is to make sure you all the syrup mixture very slowly to the egg mixture. I like a fuller pie, so I triple this recipe and put in 2 9” pie pans (cut down on butter to about 5 T. total). Begin baking as before, but add 10 minutes at the end (300° for 45 minutes).
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Leland Andrews was one of the first people Rich and I met when we first attended First Presbyterian Church in Champaign. She and I connected as fellow Southerners and I quickly learned that she is a very good cook. Here is one of Leland's stories and the recipes to go with it...
Summer Southern Porch Party
In Illinois
Leland Andrews
It all began when I wanted to contribute to our church Sunday Night Youth Club’s auction to raise money for a mission trip. Rather skeptically, I offered a Southern Porch Party and was surprised when at the auction two groups of ladies began bidding against each other. I ended up doing two parties when the losers asked if I’d do one for them if they paid the winning price… $350! That was $700 for the Youth Club!
Some time later, I offered a Southern Porch Party for the University of Illinois’ Japan House auction and it sold for $400! Apparently, a Ladies Summer Porch Party was unique and appealing enough to raise interest and money… instead of money and interest!
I’ve always loved cooking and entertaining in the familiar Southern style in which I grew up… vintage linens, silver, crystal, china, flowers, and recipes handed down plus some new ones. I added favors to each place setting… tiny soaps or sachets or lip-gloss caught up in an antique linen hankie, tied with a tiny satin ribbon and small artificial flower. The hankies had to have hand sewn, rolled edges, not machine stitched ones. There are still many to be found in antique or vintage clothing stores.
I suggested hats and gloves and skirts or dresses as attire to those attending. Since I have a collection of butter pats plates, and open salt cellars with spoons, I used these on the tables to add to the “genteel Southern atmosphere.” Ladies still love dressing up and going to lunch. It evokes a sense of return to a less hurried and hectic time.
Here is the menu for the Porch Party Luncheon…
Margaret’s Punch or Mint Juleps
Cheese Straws
Chutney Chicken Salad
Asparagus Bundles with Pimiento Strips
Tomato Aspic with Basil Mayonnaise
Cheese Grits
Buttermilk Biscuits
Sweetened and Unsweetened Ice Tea
Individual Meringues with
Vanilla Ice Cream and Fresh Peaches or
Strawberry Ice Cream with
Homemade Chocolate Sauce and Strawberries
Toasted Pecans
Demitasse Coffee or Coffee served in
China Cups and Saucers
Margaret Estes’ Punch
Cool, tangy, and not too sweet. Also, very easy!
1 – 46 oz. can pineapple juice
1 – 46 oz. can grapefruit juice
64 oz bottle of Fresca or Sprite
Pour ½ of each into punch bowl or mix equal amounts in a large pitcher. You can make an ice ring of Fresca or Sprite or use ice cubes. Serves 25.
Mint Juleps
Simple Syrup:
1 cup sugar
1 ¼ cup water
40-50 mint leave
¼ cup fresh lemon juice
Cook sugar and water until sugar is dissolved. Add mint leaves and lemon juice. Remove from heat and steep a while. Strain. Will keep several weeks in refrigerator. Makes one pint.
To make individual juleps, fill an 8 oz. glass with crushed ice. Pour in 1 ½ T. simple syrup, 2 jiggers bourbon, and mix well. Garnish with a mint sprig that has been dusted with powered sugar.
Cheese Straws
16 oz. sharp cheddar cheese, shredded
8 oz. extra sharp cheddar cheese, shredded
1 ½ sticks margarine (not butter)
1 t. cayenne pepper
2 2/3 cup all purpose flour
1 T. salt
1 t. baking powder
Cream the margarine, add cheese and mix well. Sift the dry ingredients and mix again. Put all this into a food processor and process until all ingredients come together and form a ball.
Put dough into a cookie press with a star template and squeeze into long lines onto a cookie sheet. (Or they can be rolled out and cut into rounds or strips.)
Bake at 350° for 15-18 minutes. Cut into 4 inch lengths and then cool. Store in an airtight container until ready to serve.
Chutney Chicken Salad
6 cups roughly chopped cooked chicken
1 ½ cup finely chopped sweet onion (Vidalias are the best!)
1 ½ cup finely chopped celery
1 17 ½ oz. can apricots, drained
2 T. chutney (preferably Major Grey’s)
1 cup mayonnaise (Duke’s is the best, but if you can’t find that, use a good mayonnaise like Hellmans)
1 T. fresh lemon juice
Salt and pepper to taste
1 ½ cup chopped toasted pecans (Georgia pecans are the best, of course!!)
Combine the chicken with the onion and celery. In a food processor, puree the apricots with the chutney. Add the mayonnaise, lemon juice and process again. Fold the dressing into the chicken mixture. Fold in the pecans or sprinkle them on top when you serve.
Asparagus Bundles with Pimiento
You can use canned asparagus or fresh steamed spears. Place a few warm spears on each plate and place a strip of pimiento across them. You can also serve this chilled by placing the cooked spears in Italian dressing to marinade for a while before serving.
Tomato Aspic with Basil Mayonnaise
3 envelopes of unflavored gelatin
¼ cup water
1 qt. tomato juice (not V-8)
2-3 T. lemon juice
1 T. grated onion
1 T. salt
1 T. white wine vinegar or apple cider vinegar
¼ t. cayenne pepper
½ cup sliced olives with pimientos
½ cup finely chopped celery
Soak gelatin in ½ cup water for 10 minutes. Oil a 1 qt. mold or 8 individual molds or ramekins. Set aside. Combine the rest of the ingredients. Liquefy gelatin over low heat and add to the tomato juice mixture. Stir well. Pour into the molds and chill.
BASIL MAYONNAISE
1 cup mayonnaise
3 T. finely chopped fresh basil
2 T. lemon juice
Freshly ground pepper to taste
Whisk ingredients together and chill. Can be poured over the aspic or served in a bowl on the side.
Cheese Grits
1 qt. whole milk (can use low fat, but whole milk tastes better!)
1 cup quick (not instant!) grits
½ stick butter + ¼ stick butter
4 oz. gruyere cheese, shredded
1 t. salt
1 t. white pepper
2/3 cup grated fresh parmesan cheese
Put milk in large pot and heat to nearly boiling. Add grits slowly, stirring all the time to avoid lumps. Cook until consistency of oatmeal and add ½ stick butter and shredded cheese. After the cheese melts, add the other ¼ stick butter. Pour into a 2 qt. casserole dish and sprinkle with the parmesan cheese. Bake at 350° for 45 min. – 1 hr. It should be just brown around the edges. This can be made ahead and even frozen. Just bake when ready to use.
(Note from Margaret on the above recipe… Don’t let anyone tell you that polenta and grits are the same thing. They are not! If you can’t find grits in the grocery store, try a specialty store or go online.)
Buttermilk Biscuits
2 cups all purpose flour
2 t. baking powder
1 t. salt
¼ t. baking soda
Sift together the above ingredients. Cut in ½ cup Crisco (solid shortening). Mix until the mixture has a pea size consistency. Make a small well in this mixture and pour in 1 cup buttermilk (be sure to shake the carton well first!). Mix thoroughly, but lightly.
Sprinkle flour onto a bread board, or the kitchen counter, and turn out the dough. Knead lightly, adding flour as needed to keep dough from sticking. Roll out with a floured rolling pin till ½ inch thick. Cut small biscuits with a round cookie cutter and place close together on a baking sheet that has been lightly sprayed with vegetable oil. Bake at 425° for 20-22 min. or until lightly brown on top. Serve with butter and jam. Yumm!!
Toasted Pecan Halves
Spread about a pound of pecan halves on a cookie sheet. Dot with pats of butter. Bake at 350° for 8 minutes. Remove and toss pecans until all are coated with the butter. Return to oven for 8-10 more minutes. Watch that they don’t get too brown. Remove from oven and sprinkle with salt while the pecans are still warm. Cool before serving. Store in airtight container for 2-3 weeks. Once they are served, they go fast, so you might want to put out just a few at a time!
Individual Meringues
4 egg whites at room temperature
Pinch of salt
Whip until frothy. Add ½ t cream of tartar and continue to whip until stiff and creamy. Dribble in 1 T. vinegar and gradually add 1 ¼ cup sugar while beating. Line a cookie sheet with parchment paper. Drop globs of the egg white mixture onto the paper… about 2-3 T. When all the whites are spooned out, make a small indentation in each meringue so that when they are done, there will be a well to hold the ice cream.
Bake the meringues at 250° for 1 hour or until pale tan. It might take 1 ½ hours. Serve with your choice of ice cream and topping.
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April 20, 2011
Here is a yummy recipe from my cousin, Deb, in Georgia. Thanks Deb!
Hot Pepper Raspberry Appetizer
1 cup shredded cheese (I use Cheddar)
1 cup chopped pecans
1/2 cup mayo (I use Hellman's)
1 bunch green onions, chopped
Mix together and refrigerate one hour.
Spread top with 1/2 jar Hot Pepper Raspberry Preserves
(Robert Rothchild is one brand and what I use)
Also I usually use Carr's water crackers so you
don't take away from the taste of the dip.
Entertaining...
Whether you’re trying to impress the boss, your mother-in-law, or just having friends over for dinner, these are good company meals and the stories that go with them.
When Company Comes from Camille Caldwell
In this age of cooking light, I offer up a few light favorites. There are a lot of old recipes that I have had to throw out or alter in order to make them healthy. This entree was proclaimed as “one of my top ten” by a picky eater in our family. It comes from “Cooking Light” magazine.
CHIPOTLE GRILLED PORK TENDERLOIN WITH STRAWBERRY-AVOCADA SALSA
For the pork:
2 T minced chipotle chilies, canned in adobo sauce
2 T fresh lime juice
¾ cup sliced onion
2 garlic cloves, crushed
1½ pounds port tenderloin, trimmed if necessary
½ t salt
For the salsa:
1 quart fresh strawberries, rinsed, hulled and quartered
2/3 cup peeled and chopped avocado (about ½ large)
2 T thinly sliced scallions
2 T chopped fresh cilantro
2 T fresh lime juice
¼ t salt
In a large zip-close bag combine pork marinade, mix and add pork. Seal and marinate in the refrigerator for 2 hours, turning bag occasionally.
When ready to cook, preheat a gas grill to high, or prepare a charcoal fire. Lightly coat the grill rack with cooking spray.
Remove the pork from bag and discard marinade. Sprinkle the pork evenly with salt. Place pork on the rack and grill over indirect heat, turning occasionally, for 20 minutes, or until meat thermometer registers 155 F. The inside should be slightly pink.
Remove the meat from the heat and let stand 10 minutes. Slice crosswise.
To prepare the salsa, in a medium bowl combine all ingredients, toss gently. Serve immediately with the pork. (180 calories per serving)
The following salad recipe is great with any pork roast and comes from a favorite on-line source of recipes, epicurious.com (taken from Bon Appetit magazine). Served with the pork and whole grain bread, you have a full meal. The first time I had this salad was sitting in the emergency room at United Hospital in St. Paul, Minnesota. We were visiting family and my husband, who had a minor heart attack three months earlier, experienced chest pains just before dinner. My sister brought dinner to us in the emergency room. This is not the most pleasant memory of a recipe, but the recipe is good.
BASMATI RICE SALAD WITH CURRANTS & NUTS
4 C chicken broth
2 C brown basmati rice
1 1/3 C thinly sliced green onions
1 ½ C thinly sliced celery
¾ C minced fresh parsley (curly)
¾ C chopped pecans
½ C chopped walnuts
½ C dried currants
5 T olive oil
5 T fresh lemon juice
3 T soy sauce
2 ½ t ground cumin
Combine broth & rice in large pan, boil, cover, reduce heat, simmer until tender (approximately 35 minutes). Transfer to large bowl, fluff with fork, cool. Mix in onions, etc. Whisk olive oil, etc. in small bowl. Season with salt and pepper.
STRAWBERRY DAIQUIRI DESSERT
2 C strawberries, hulled
½ C powdered sugar
1/3 C dark rum
¼ C lime juice
1 ½ C mango sorbet
Lime zest for garnish
For daiquiri mixture, in a blender container combine first four ingredients. Cover and blend until smooth.
Divide the sorbet among 6 dessert dishes. Pour daiquiri mixture around the sorbet, then garnish each with a lime zest. (140 calories per serving)
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Entertaining Favorites from Pam Grubb
The next two recipes were given to me by a dear friend in our church in McLean, Virginia. I have served the meatballs alone as an appetizer (never any left!) and I have served the two recipes together as a meal for guests. They loved it!
Asian Meatballs with Sesame Lime Sauce
¼ Cup whole milk
¼ Cup fine dry bread crumbs
¾ lb ground pork
¾ lb ground veal
1 large egg, lightly beaten
½ Cup canned sliced water chestnuts, rinsed, drained, and finely chopped
½ tsp. salt
½ Cup chopped fresh cilantro plus ¼ Cup sprigs (sprigs are for garnish)
5 T. soy sauce
4 tsp. Asian sesame oil
2 T. fresh lime juice
2 T. water
2 tsp. sugar
Put oven rack in middle position and preheat to 500 degrees.
Pour milk over bread crumbs in a large bowl until liquid is absorbed. Add ground meat (I used the ground Meatloaf Mix sold at the store—this is a combination of beef, veal and pork), egg, water chestnuts, salt, chopped cilantro, 1 T. soy sauce, and 2 tsp. oil and mix with hands until well combined. Shape 3 T meat mixture into a ball and transfer to a 13x9 inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about ½ inch apart in baking dish. Bake until cooked through, about 15 minutes.
Meanwhile, stir together lime juice, water, sugar, remaining 4 T soy sauce, and remaining 2 tsp. oil in a bowl until sugar is dissolved. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 T. sauce and sprinkle with cilantro sprigs. Serve with remaining sauce.
Asian Cucumber Salad
¾ Cup seasoned rice vinegar
¼ Cup water
1 T. sugar
1 T. minced garlic
1 T. light soy sauce
1 tsp. sesame oil
½ tsp. freshly ground pepper
2 large cucumbers, peeled and sliced
2 T. sesame seeds, toasted
Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds and toss. Serve immediately.
For this recipe, I did not peel the cucumber (I used the hothouse/seedless cucumbers) and I cut them into matchsticks instead of slices. I also added some carrots cut into matchsticks (because I though it would be a good addition). I made this a day ahead and it kept just fine.
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Special Chicken Salad from my friend Kathy Hickok ~ Richmond, VA
Basic Vinaigrette:
Mix the following ingredients in a jar and shake well:
1/4 cup red wine vinegar
1 t. dijon mustard
1 medium shallot
1/2 cup veg. oil
1/4 cup olive oil
1/2 t. salt
1/8 t. pepper
Marinade:
3 T. dijon mustard
1 T. fresh tarragon or 1 t. dried
1 med. garlic clove minced
2 T. lemon juice
Ingredients:
2 whole skinless, boneless chicken breasts
1 med. clove garlic, minced
3/4 cup vinaigrette (see above)
6 Belgian endive
1/4 lb. fresh mushrooms, sliced
1 large tomato, cut up (or several cherry tomatoes cut in half)
2 T. chopped chives
1/2 cup walnut pieces
1/2 lb. pancetta, sliced (or proscuitto or cooked bacon, crumbled)
Directions:
1. Preheat oven to 350 degrees. Roast walnuts 7-10 minutes. Set aside.
2. Cook pancetta until crisp & slightly brown. Drain on towel, crumble & set aside.
3. Combine marinade ingredients. Soak chicken for 30 minutes or more.
4. Put chicken in baking dish, cover with foil & bake for 20 minutes at 350 degrees. Let cool. Keep juices from pan. Cut up chicken into cubes.
5. In small bowl, combine 3/4 cup vinaigrette with cooking joices & garlic.
6. Mix in another large bowl pancetta, endive, mushrooms, tomato, chives, chicken, & walnuts.
7. Toss with dressing from #5. Serve immediately.
NOTE: All can be done one day in advance and kept separate. Do not do steps 5,6,7 until right before serving.
Serves 6. You can put in extra 1/2 breast and a little extra lettuce for big eaters.
This is an elegant dish to serve at a luncheon or a summer dinner with fresh sliced tomatoes and crusty bread.
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Margaret’s Egg Brunch Casserole
(Great for a crowd!)
2 packages of Jimmy Dean 50% Less Fat Sausage
12 eggs
1 t. dry mustard
1/2 cup milk (for eggs)
1 can cream of mushroom soup mixed with 1/2 cup milk.
2 cups shredded cheddar cheese
Brown the sausage and drain. Spread in the bottom of a greased 9x12 pan. Beat the eggs and add 1/2 cup milk and the dry mustard. Pour on top of the sausage. Spoon the soup, milk mixture over the sausage and eggs. Top with shredded cheese. Bake at 375° for about 50 minutes or until lightly browned. Let set for a few minutes before cutting.
Enjoy!!!
Bourbon Corn Pudding
The first time I had this was at a wedding reception in Virginia. When I go to a covered dish dinner, people often request that I bring this.
Combine in a large bowl:
6 beaten eggs
8 oz. evaporated milk
3 cans (14 3/4 oz. size) cream corn - I prefer white corn
2 oz. bourbon
Combine separately and add:
1 1/2 cups sugar
2 T. self-rising flour
pinch salt
Directions:
Preheat oven to 350 degrees and melt 2 sticks of butter or margarine in a 9x12 pan. Pour corn mixture into pan. Bake at 350 degrees until set and brown on top (1 - 1 1/2 hrs.)
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Nancy Poore’s ~ Roanoke, VA ~ Wine Cake
Nancy is a friend from Roanoke who is a cook extraordinaire! She has given me so many good recipes over the years that I could fill a cookbook with just her recipes. This cake is one of my favorites and it makes a wonderful end to any special meal that you may cook.
* 1 pkg. Duncan Hines yellow cake mix
* 1 3 oz. pkg. instant vanilla pudding mix
* 3/4 cup water
* 3/4 cup oil
* 1/4 cup white wine
* 4 eggs
* 1/4 cup brown sugar
* 1/4 cup white sugar
* 2 t. cinnamon
* 1/2 cup chopped pecans
Mix together and put in greased & floured bundt pan and bake at 325˚ for 70 minutes or until a toothpick comes out clean.
Glaze:
* 1 stick butter or margarine
* 1 cup sugar
* 1/4 cup water
* 1/4 cup white wine
Boil all ingredients except wine. Then add wine and beat 1 minute with wisk. Spoon 1/2 glaze on hot cake. Let stand 10 minutes. Invert cake and pour on remaining glaze.
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Diane Hockenberry's Wonderful Recipes for Entertaining
Diane is a good friend who lives in Northern Virginia and her recipes sound fabulous!
Double Chocolate Rum Cake
Ingredients:
1 pack Chocolate Cake Mix (18.5 oz)
1 pack Instant Chocolate Pudding
4 Eggs
1 Cup Dark Rum
3/4 Cup Water plus 1 teaspoon
1/2 Cup Vegetable Oil
1 pack Chocolate Chips
1 Jar Raspberry Preserves (10 oz)
2 Tablespoons Shortening
1 oz Vanilla Baking Bar
Grease 10 inch tube pan or 12-cup bundt pan
Preheat oven to 350 degrees
1. Combine cake mix, pudding mix, eggs, 1/2 cup rum, 3/4 cup water and oil in a large mixing bowl. Beat at low speed until ingredients are moist, then on medium for 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared pan. Bake 50-60 minutes. Remove from pan; finish cooling on wire rack.
2. In a small saucepan, heat preserves and remaining 1/2 cup rum to make glaze. Strain to remove seeds. Place cake on serving plate. Prick the surface of the cake with a skewer or tooth pick. Brush the raspberry glaze evenly over the cake.
3. In a bowl, combine remaining 1 cup of chocolate chips and shortening. Microwave on high 1 minute. Stir to make a smooth icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes.
4. In a small bowl, combine vanilla baking bar (only use half of the bar to taste) and remaining 1 teaspoon of water. Microwave on high 30 seconds or until melted. Drizzle vanilla icing over the chocolate icing. Let cool.
Yield: 10 servings.
Spinach Salad with Apricot Vinaigrette
Salad:
(Makes 6 servings)
1 (10-ounce) package baby spinach
1 pint grape tomatoes, halved
1 small red onion, thinly sliced
1/2 cup chopped dried apricots
1 (4-ounce) package crumbled goat cheese
1 ripe avocado, peeled and diced
1/2 cup chopped pecans, toasted
Place first 7 ingredients in a large bowl. Drizzle with apricot vinaigrette, tossing gently to coat.
Prep: 10 minutes
Apricot Vinaigrette:
(Makes 1/2 Cup)
1/3 cup vegetable oil
2 Tb white wine vinegar
2 Tb orange juice
2 Tb apricot jam
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground pepper
Whisk together all 5 ingredients.
JESSICA’S FRANKEN’S CRAB DIP
* 5 oz. jar Kraft Old English cheese spread (may substitute an equal amount of Velveeta)
* 7.5 oz. Crab meat (you don't need to buy lump crabmeat; backfin or claw meat is fine but stay away from the canned crab you'd find next to tuna like Chicken of the Sea--it just doesn't have enough flavor)
* ¼ to ½ Cup Half and Half
* 8 oz. Cream Cheese
* Cayenne Pepper (to taste)
* Garlic Salt (to taste)
* Worcestershire Sauce (to taste)
Melt the cheeses over low heat, then add the crab meat, half and half and seasonings and stir it all over low heat. Don’t get too hung up on the measurements; the only thing I make sure of is that I add the required amount of cream cheese, everything else I add to taste. Recipe may be doubled.
Nectarine & Chickpea Couscous Salad
w/ Honey-Cumin Dressing
1 1/4 cups water
1 cup uncooked couscous
2 Tb lime juice
1 Tb olive oil
1 Tb honey
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 cups chopped Nectarines (3 medium)
1/2 cup chopped spinach
1/4 cup thinly sliced green onions
1 (15.5 oz.) can chickpeas, drained
1). Bring water to a boil in medium saucepan. Gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork; cool.
2) Combine lime juice and next 5 ingredients (juice thru coriander) in a large bowl; stir well with a whisk.
3). Add couscous, chopped nectarines, spinach, onions and chickpeas. Toss well.
Manchego, Apple and Date Salad
with Walnut Vinaigrette
1/2 cup & 2 tablespoons balsamic vinegar
1/2 cup walnut oil
3 tablespoons champagne vinegar
8 cups baby field greens
2 red delicious or fuji apples, unpeeled and thinly sliced
6 oz spanish manchego cheese, shaved
1 1/2 cups pitted dates, sliced
1 1/2 cup caramelized walnuts
4 large shallots, minced
1/2 cup sugar
Toss baby field greens, apples, half of manchego, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat
Season salad with salt and pepper. Mound salad in center of each plate and drizzle with balsamic syrup around salads. Place remaining cheese shavings atop salads
Walnut Vinaigrette:
Whisk oil and champagne vinegar in bowl ~ season with salt and pepper ~
Keep at room temperature ~ whisk vinaigrette before using
Caramelized walnuts: preheat oven to 375° ~ line baking sheet with foil sprayed with nonstick spray ~ combine sugar and 2 tablespoons vinegar in small saucepan ~ stir over medium heat until sugar dissolves, about 3 minutes ~ add nuts ~ toss to coat ~ transfer to baking sheet ~ bake until deep brown, about 10 minutes ~ stir occasionally ~ cool completely ~ break apart and serve
Balsamic Syrup: boil 1/2 cup balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
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Margaret's Brunch Favorites ~
If you want an easy menu for a brunch or even a light evening meal, the following might just fit the bill!
Crab Quiche
* 3 eggs
* 1 c. light cream (I used whipping cream)
* 1/4 teaspoon salt
* 4 shots Tabasco, or to taste
* 1 1/4 cups shredded mozzarella
* 1 can crab (fresh is better!)
* 1 9 in. pie shell
* 1/4 cup Parmesan cheese
Preheat oven to 375˚. Beat eggs, cream, salt, & Tabasco. Combine mozzarella and crab and spread on bottom of pie shell. Pour in cream mixture. Sprinkle on Parmesan cheese. Bake for 35-40 minutes or until puffed and brown. Serves 6.
Butterflake Herb Loaf
* 2 cans refrigerated butterflake biscuits (I use Hungry Jack)
* 1/4 c. melted butter or margarine
* 1/2 t. minced onion
* 1/2 t. basil
* 1/4 t. caraway seed
* 2 t. minced parsley
Combine margarine & seasonings, spread on both sides of each biscuit. Stand on edge in greased 9 x 5 x 3 pan, making 2 rows. Bake at 375˚ for 30 - 35 minutes or until golden brown. Carefully remove from pan. Serve warm.
Broccoli Salad
* 1 bunch broccoli florets, separated
* 1/2 med. red onion, chopped
* 1/2 cup golden raisins
* 1 (4 oz.) pkg. Spanish peanuts
* 1 c. mayonnaise
* 1/2 c. sugar
* 2 - 3 T. white wine vinegar
Mix first 4 ingredients in bowl & set aside. In a small bowl combine mayonnaise, sugar & vinegar and mix well. Pour over broccoli mixture and toss. Serve immediately or refrigerate in airtight container. Serves 6-8.
When Company Comes from Camille Caldwell
In this age of cooking light, I offer up a few light favorites. There are a lot of old recipes that I have had to throw out or alter in order to make them healthy. This entree was proclaimed as “one of my top ten” by a picky eater in our family. It comes from “Cooking Light” magazine.
CHIPOTLE GRILLED PORK TENDERLOIN WITH STRAWBERRY-AVOCADA SALSA
For the pork:
2 T minced chipotle chilies, canned in adobo sauce
2 T fresh lime juice
¾ cup sliced onion
2 garlic cloves, crushed
1½ pounds port tenderloin, trimmed if necessary
½ t salt
For the salsa:
1 quart fresh strawberries, rinsed, hulled and quartered
2/3 cup peeled and chopped avocado (about ½ large)
2 T thinly sliced scallions
2 T chopped fresh cilantro
2 T fresh lime juice
¼ t salt
In a large zip-close bag combine pork marinade, mix and add pork. Seal and marinate in the refrigerator for 2 hours, turning bag occasionally.
When ready to cook, preheat a gas grill to high, or prepare a charcoal fire. Lightly coat the grill rack with cooking spray.
Remove the pork from bag and discard marinade. Sprinkle the pork evenly with salt. Place pork on the rack and grill over indirect heat, turning occasionally, for 20 minutes, or until meat thermometer registers 155 F. The inside should be slightly pink.
Remove the meat from the heat and let stand 10 minutes. Slice crosswise.
To prepare the salsa, in a medium bowl combine all ingredients, toss gently. Serve immediately with the pork. (180 calories per serving)
The following salad recipe is great with any pork roast and comes from a favorite on-line source of recipes, epicurious.com (taken from Bon Appetit magazine). Served with the pork and whole grain bread, you have a full meal. The first time I had this salad was sitting in the emergency room at United Hospital in St. Paul, Minnesota. We were visiting family and my husband, who had a minor heart attack three months earlier, experienced chest pains just before dinner. My sister brought dinner to us in the emergency room. This is not the most pleasant memory of a recipe, but the recipe is good.
BASMATI RICE SALAD WITH CURRANTS & NUTS
4 C chicken broth
2 C brown basmati rice
1 1/3 C thinly sliced green onions
1 ½ C thinly sliced celery
¾ C minced fresh parsley (curly)
¾ C chopped pecans
½ C chopped walnuts
½ C dried currants
5 T olive oil
5 T fresh lemon juice
3 T soy sauce
2 ½ t ground cumin
Combine broth & rice in large pan, boil, cover, reduce heat, simmer until tender (approximately 35 minutes). Transfer to large bowl, fluff with fork, cool. Mix in onions, etc. Whisk olive oil, etc. in small bowl. Season with salt and pepper.
STRAWBERRY DAIQUIRI DESSERT
2 C strawberries, hulled
½ C powdered sugar
1/3 C dark rum
¼ C lime juice
1 ½ C mango sorbet
Lime zest for garnish
For daiquiri mixture, in a blender container combine first four ingredients. Cover and blend until smooth.
Divide the sorbet among 6 dessert dishes. Pour daiquiri mixture around the sorbet, then garnish each with a lime zest. (140 calories per serving)
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Entertaining Favorites from Pam Grubb
The next two recipes were given to me by a dear friend in our church in McLean, Virginia. I have served the meatballs alone as an appetizer (never any left!) and I have served the two recipes together as a meal for guests. They loved it!
Asian Meatballs with Sesame Lime Sauce
¼ Cup whole milk
¼ Cup fine dry bread crumbs
¾ lb ground pork
¾ lb ground veal
1 large egg, lightly beaten
½ Cup canned sliced water chestnuts, rinsed, drained, and finely chopped
½ tsp. salt
½ Cup chopped fresh cilantro plus ¼ Cup sprigs (sprigs are for garnish)
5 T. soy sauce
4 tsp. Asian sesame oil
2 T. fresh lime juice
2 T. water
2 tsp. sugar
Put oven rack in middle position and preheat to 500 degrees.
Pour milk over bread crumbs in a large bowl until liquid is absorbed. Add ground meat (I used the ground Meatloaf Mix sold at the store—this is a combination of beef, veal and pork), egg, water chestnuts, salt, chopped cilantro, 1 T. soy sauce, and 2 tsp. oil and mix with hands until well combined. Shape 3 T meat mixture into a ball and transfer to a 13x9 inch glass baking dish. Make more meatballs with remaining mixture, arranging meatballs about ½ inch apart in baking dish. Bake until cooked through, about 15 minutes.
Meanwhile, stir together lime juice, water, sugar, remaining 4 T soy sauce, and remaining 2 tsp. oil in a bowl until sugar is dissolved. Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 T. sauce and sprinkle with cilantro sprigs. Serve with remaining sauce.
Asian Cucumber Salad
¾ Cup seasoned rice vinegar
¼ Cup water
1 T. sugar
1 T. minced garlic
1 T. light soy sauce
1 tsp. sesame oil
½ tsp. freshly ground pepper
2 large cucumbers, peeled and sliced
2 T. sesame seeds, toasted
Stir together first 7 ingredients in a large bowl. Add cucumbers, tossing to coat. Cover and chill 1 hour. Add sesame seeds and toss. Serve immediately.
For this recipe, I did not peel the cucumber (I used the hothouse/seedless cucumbers) and I cut them into matchsticks instead of slices. I also added some carrots cut into matchsticks (because I though it would be a good addition). I made this a day ahead and it kept just fine.
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Special Chicken Salad from my friend Kathy Hickok ~ Richmond, VA
Basic Vinaigrette:
Mix the following ingredients in a jar and shake well:
1/4 cup red wine vinegar
1 t. dijon mustard
1 medium shallot
1/2 cup veg. oil
1/4 cup olive oil
1/2 t. salt
1/8 t. pepper
Marinade:
3 T. dijon mustard
1 T. fresh tarragon or 1 t. dried
1 med. garlic clove minced
2 T. lemon juice
Ingredients:
2 whole skinless, boneless chicken breasts
1 med. clove garlic, minced
3/4 cup vinaigrette (see above)
6 Belgian endive
1/4 lb. fresh mushrooms, sliced
1 large tomato, cut up (or several cherry tomatoes cut in half)
2 T. chopped chives
1/2 cup walnut pieces
1/2 lb. pancetta, sliced (or proscuitto or cooked bacon, crumbled)
Directions:
1. Preheat oven to 350 degrees. Roast walnuts 7-10 minutes. Set aside.
2. Cook pancetta until crisp & slightly brown. Drain on towel, crumble & set aside.
3. Combine marinade ingredients. Soak chicken for 30 minutes or more.
4. Put chicken in baking dish, cover with foil & bake for 20 minutes at 350 degrees. Let cool. Keep juices from pan. Cut up chicken into cubes.
5. In small bowl, combine 3/4 cup vinaigrette with cooking joices & garlic.
6. Mix in another large bowl pancetta, endive, mushrooms, tomato, chives, chicken, & walnuts.
7. Toss with dressing from #5. Serve immediately.
NOTE: All can be done one day in advance and kept separate. Do not do steps 5,6,7 until right before serving.
Serves 6. You can put in extra 1/2 breast and a little extra lettuce for big eaters.
This is an elegant dish to serve at a luncheon or a summer dinner with fresh sliced tomatoes and crusty bread.
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Margaret’s Egg Brunch Casserole
(Great for a crowd!)
2 packages of Jimmy Dean 50% Less Fat Sausage
12 eggs
1 t. dry mustard
1/2 cup milk (for eggs)
1 can cream of mushroom soup mixed with 1/2 cup milk.
2 cups shredded cheddar cheese
Brown the sausage and drain. Spread in the bottom of a greased 9x12 pan. Beat the eggs and add 1/2 cup milk and the dry mustard. Pour on top of the sausage. Spoon the soup, milk mixture over the sausage and eggs. Top with shredded cheese. Bake at 375° for about 50 minutes or until lightly browned. Let set for a few minutes before cutting.
Enjoy!!!
Bourbon Corn Pudding
The first time I had this was at a wedding reception in Virginia. When I go to a covered dish dinner, people often request that I bring this.
Combine in a large bowl:
6 beaten eggs
8 oz. evaporated milk
3 cans (14 3/4 oz. size) cream corn - I prefer white corn
2 oz. bourbon
Combine separately and add:
1 1/2 cups sugar
2 T. self-rising flour
pinch salt
Directions:
Preheat oven to 350 degrees and melt 2 sticks of butter or margarine in a 9x12 pan. Pour corn mixture into pan. Bake at 350 degrees until set and brown on top (1 - 1 1/2 hrs.)
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Nancy Poore’s ~ Roanoke, VA ~ Wine Cake
Nancy is a friend from Roanoke who is a cook extraordinaire! She has given me so many good recipes over the years that I could fill a cookbook with just her recipes. This cake is one of my favorites and it makes a wonderful end to any special meal that you may cook.
* 1 pkg. Duncan Hines yellow cake mix
* 1 3 oz. pkg. instant vanilla pudding mix
* 3/4 cup water
* 3/4 cup oil
* 1/4 cup white wine
* 4 eggs
* 1/4 cup brown sugar
* 1/4 cup white sugar
* 2 t. cinnamon
* 1/2 cup chopped pecans
Mix together and put in greased & floured bundt pan and bake at 325˚ for 70 minutes or until a toothpick comes out clean.
Glaze:
* 1 stick butter or margarine
* 1 cup sugar
* 1/4 cup water
* 1/4 cup white wine
Boil all ingredients except wine. Then add wine and beat 1 minute with wisk. Spoon 1/2 glaze on hot cake. Let stand 10 minutes. Invert cake and pour on remaining glaze.
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Diane Hockenberry's Wonderful Recipes for Entertaining
Diane is a good friend who lives in Northern Virginia and her recipes sound fabulous!
Double Chocolate Rum Cake
Ingredients:
1 pack Chocolate Cake Mix (18.5 oz)
1 pack Instant Chocolate Pudding
4 Eggs
1 Cup Dark Rum
3/4 Cup Water plus 1 teaspoon
1/2 Cup Vegetable Oil
1 pack Chocolate Chips
1 Jar Raspberry Preserves (10 oz)
2 Tablespoons Shortening
1 oz Vanilla Baking Bar
Grease 10 inch tube pan or 12-cup bundt pan
Preheat oven to 350 degrees
1. Combine cake mix, pudding mix, eggs, 1/2 cup rum, 3/4 cup water and oil in a large mixing bowl. Beat at low speed until ingredients are moist, then on medium for 2 minutes. Stir in 1 cup of the chocolate chips. Pour batter into prepared pan. Bake 50-60 minutes. Remove from pan; finish cooling on wire rack.
2. In a small saucepan, heat preserves and remaining 1/2 cup rum to make glaze. Strain to remove seeds. Place cake on serving plate. Prick the surface of the cake with a skewer or tooth pick. Brush the raspberry glaze evenly over the cake.
3. In a bowl, combine remaining 1 cup of chocolate chips and shortening. Microwave on high 1 minute. Stir to make a smooth icing. Drizzle chocolate icing over the cake. Let stand about 15 minutes.
4. In a small bowl, combine vanilla baking bar (only use half of the bar to taste) and remaining 1 teaspoon of water. Microwave on high 30 seconds or until melted. Drizzle vanilla icing over the chocolate icing. Let cool.
Yield: 10 servings.
Spinach Salad with Apricot Vinaigrette
Salad:
(Makes 6 servings)
1 (10-ounce) package baby spinach
1 pint grape tomatoes, halved
1 small red onion, thinly sliced
1/2 cup chopped dried apricots
1 (4-ounce) package crumbled goat cheese
1 ripe avocado, peeled and diced
1/2 cup chopped pecans, toasted
Place first 7 ingredients in a large bowl. Drizzle with apricot vinaigrette, tossing gently to coat.
Prep: 10 minutes
Apricot Vinaigrette:
(Makes 1/2 Cup)
1/3 cup vegetable oil
2 Tb white wine vinegar
2 Tb orange juice
2 Tb apricot jam
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground pepper
Whisk together all 5 ingredients.
JESSICA’S FRANKEN’S CRAB DIP
* 5 oz. jar Kraft Old English cheese spread (may substitute an equal amount of Velveeta)
* 7.5 oz. Crab meat (you don't need to buy lump crabmeat; backfin or claw meat is fine but stay away from the canned crab you'd find next to tuna like Chicken of the Sea--it just doesn't have enough flavor)
* ¼ to ½ Cup Half and Half
* 8 oz. Cream Cheese
* Cayenne Pepper (to taste)
* Garlic Salt (to taste)
* Worcestershire Sauce (to taste)
Melt the cheeses over low heat, then add the crab meat, half and half and seasonings and stir it all over low heat. Don’t get too hung up on the measurements; the only thing I make sure of is that I add the required amount of cream cheese, everything else I add to taste. Recipe may be doubled.
Nectarine & Chickpea Couscous Salad
w/ Honey-Cumin Dressing
1 1/4 cups water
1 cup uncooked couscous
2 Tb lime juice
1 Tb olive oil
1 Tb honey
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 cups chopped Nectarines (3 medium)
1/2 cup chopped spinach
1/4 cup thinly sliced green onions
1 (15.5 oz.) can chickpeas, drained
1). Bring water to a boil in medium saucepan. Gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with a fork; cool.
2) Combine lime juice and next 5 ingredients (juice thru coriander) in a large bowl; stir well with a whisk.
3). Add couscous, chopped nectarines, spinach, onions and chickpeas. Toss well.
Manchego, Apple and Date Salad
with Walnut Vinaigrette
1/2 cup & 2 tablespoons balsamic vinegar
1/2 cup walnut oil
3 tablespoons champagne vinegar
8 cups baby field greens
2 red delicious or fuji apples, unpeeled and thinly sliced
6 oz spanish manchego cheese, shaved
1 1/2 cups pitted dates, sliced
1 1/2 cup caramelized walnuts
4 large shallots, minced
1/2 cup sugar
Toss baby field greens, apples, half of manchego, dates, walnuts, and shallots in large bowl with enough vinaigrette to coat
Season salad with salt and pepper. Mound salad in center of each plate and drizzle with balsamic syrup around salads. Place remaining cheese shavings atop salads
Walnut Vinaigrette:
Whisk oil and champagne vinegar in bowl ~ season with salt and pepper ~
Keep at room temperature ~ whisk vinaigrette before using
Caramelized walnuts: preheat oven to 375° ~ line baking sheet with foil sprayed with nonstick spray ~ combine sugar and 2 tablespoons vinegar in small saucepan ~ stir over medium heat until sugar dissolves, about 3 minutes ~ add nuts ~ toss to coat ~ transfer to baking sheet ~ bake until deep brown, about 10 minutes ~ stir occasionally ~ cool completely ~ break apart and serve
Balsamic Syrup: boil 1/2 cup balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes.
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Margaret's Brunch Favorites ~
If you want an easy menu for a brunch or even a light evening meal, the following might just fit the bill!
Crab Quiche
* 3 eggs
* 1 c. light cream (I used whipping cream)
* 1/4 teaspoon salt
* 4 shots Tabasco, or to taste
* 1 1/4 cups shredded mozzarella
* 1 can crab (fresh is better!)
* 1 9 in. pie shell
* 1/4 cup Parmesan cheese
Preheat oven to 375˚. Beat eggs, cream, salt, & Tabasco. Combine mozzarella and crab and spread on bottom of pie shell. Pour in cream mixture. Sprinkle on Parmesan cheese. Bake for 35-40 minutes or until puffed and brown. Serves 6.
Butterflake Herb Loaf
* 2 cans refrigerated butterflake biscuits (I use Hungry Jack)
* 1/4 c. melted butter or margarine
* 1/2 t. minced onion
* 1/2 t. basil
* 1/4 t. caraway seed
* 2 t. minced parsley
Combine margarine & seasonings, spread on both sides of each biscuit. Stand on edge in greased 9 x 5 x 3 pan, making 2 rows. Bake at 375˚ for 30 - 35 minutes or until golden brown. Carefully remove from pan. Serve warm.
Broccoli Salad
* 1 bunch broccoli florets, separated
* 1/2 med. red onion, chopped
* 1/2 cup golden raisins
* 1 (4 oz.) pkg. Spanish peanuts
* 1 c. mayonnaise
* 1/2 c. sugar
* 2 - 3 T. white wine vinegar
Mix first 4 ingredients in bowl & set aside. In a small bowl combine mayonnaise, sugar & vinegar and mix well. Pour over broccoli mixture and toss. Serve immediately or refrigerate in airtight container. Serves 6-8.
Special Dinners...
Thanksgiving, Christmas, Easter, birthdays, anniversaries… any special occasion that calls for a special meal. Aunt Sally’s stuffing that no Thanksgiving turkey would be complete without. Cousin Henry’s famous eggnog and the stories that flowed after downing a couple of glasses!
Pam Grubb’s Thanksgiving Favorite
This recipe for sweet potatoes is a must for our Thanksgiving.
Sweet Potatoes
2 ½ to 3 lbs yams cooked and peeled or canned
2 eggs
¾ Cup brown sugar
½ Cup butter melted
1 tsp. salt and 1 tsp. cinnamon
Orange juice—up to one cup
1 Cup pecan halves
Mash potatoes (about 6 cups). Beat in eggs and ¼ Cup brown sugar, ¼ Cup melted butter, salt and cinnamon. If potatoes seem dry, beat in orange juice till fluffy. Put in 1 ½ or 2 quart casserole. Refrigerate up to 1 day. Before baking, put nuts on top and grown sugar, and ¼ Cup melted butter. Bake uncovered at 375 degrees for 20 minutes—longer if refrigerated. Serves 8 to 10.
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Margaret's Holiday Favorites ~
These are some old favorites that I usually make at Christmas time...
Hungry Jack Potatoes
Ingredients:
1 box Hungry Jack instant mashed potatoes
1 8-ounce carton sour cream
1 8-ounce container French onion dip
1 1-ounce package dry Ranch dressing mix
1 cups grated cheddar cheese
Directions:
Mix potatoes according to box directions. Mix in other ingredients and 1 cup cheese. Put into 9x13 dish (sprayed with oil). Top with remaining cheese. Bake for 30-40 minutes at 350 degrees. Serves 8-10.
Asparagus Souffle
Ingredients:
4 eggs
1 (18 1/2 oz.) can asparagus spears, drained
1 cup shredded cheddar cheese
1 cup mayonaise
1 can cream of mushroom soup
Directions:
Beat eggs in blender. Add remaining ingredients one at a time, blending well after each addition. Pour into a lightly greased 1 1/2 quart casserole. Place casserole dish in pan of water * and bake at 350 degrees for about 60 minutes or until knife inserted in center comes out clean.
* If you need the oven space, the souffle works withour the pan of water.
Tiger Butter
• 1 lb. white chocolate (3 boxes)
• 1/2 cup crunchy peanut butter
• 6 oz. semi-sweet chocolate morsels
Put white chocolate in a 1 1/2 qt. microwave bowl. Melt on high (approximately 2 minutes) Be careful not to burn!!
Stir in peanut butter until smooth and creamy.
Pour onto a waxed paper lined jelly roll pan and spead to cover pan.
In a 2 cup measuring cup, melt the chocolate morsels on high in the mocrowave
— 1-2 minutes, being careful not to burn. Drizzle over the white chocolate mix and swirl with a knife point.
Chill overnight, or until firm. Break into small pieces. Store in the refrigerator.
Tipsy Tomatoes
(adapted from the Charleston Jr. League Party Recipe cookbook)
30-40 sweet cherry tomatoes, washed and stems removed
1 cup vodka
1 t. celery salt
1/4 cup lemon pepper seasoning
Place the tomatoes in a serving bowl or dish. Pour vodka over the tomatoes covering all the tomatoes. (You may need to use more than 1 cup of vodka if the tomatoes are not all submerged.) Refrigerate overnight or for several hours.
In a small bowl, combine the cerery salt and lemon pepper seasoning and mix well. Place the bowl of seasoning next to the bowl of tomatoes along with a small container of toothpicks. YUMMM!!!!
Pear, Walnut, and Blue Cheese Crumble
* 6 large pears, peeled, cored, and sliced
* 1 T fresh lemon juice
* 1/2 cup plus 1 T flour
* 1/4 cup sugar
* 2 T Ruby Port
* 1/2 cup finely chopped walnuts
* 1/4 cup light brown sugar
* 1/2 t salt
* 6 T unsalted butter, cut into pieces
* 3/4 cup crumbled blue cheese
Preheat the oven to 350°. Lightly grease a 9 x 13 baking pan and set aside.
In a bowl or plastic bag, toss the pear slices with the lemon juice. Add 1 T flour, the sugar, and the port, and toss to combine. Arrange in the prepared dish. In a bowl, combine the remaining 1/2 cup flour, finely chopped walnuts, brown sugar and salt. Add the butter, working in with your fingertips until it resembles coarse crumbs. Sprinkle over the pear mixture. Bake until the pears are tender, the juices bubble, and the crust is golden, 40 - 45 minutes.
Remove from the oven and sprinkle the cheese over the top. Cook until the cheese is melted, about 5 minutes. Remove from the oven and let sit for 10 minutes before serving.
Makes 6-8 servings.
Christmas Leg of Lamb
This is a recipe that was given to us many years ago by Cody Lowe, a former writer at the Roanoke Times. It has become our standard Christmas dinner ever since. For the past several years, I have been able to find New Zealand boneless leg of lamb at Sam’s. New Zealand lamb is the best! This is really easy to make and so good.
• A boneless leg of lamb ~ 5 lbs.
• Several cloves of garlic
• 1 lb. package of bacon
• 2 T. plain flour
• Salt & pepper
• Several wooden toothpicks
• A Reynold’s cooking bag
Cut up several (~25) cloves of garlic into slivers. They have to be thick enough to withstand being pushed into a slit you’re going to cut into the leg of lamb. On the fatty side of the lamb, pierce the fat with a sharp knife. The cuts should be just deep and wide enough to get the slivers of garlic pushed down into them. Stuff the garlic into the slits all over the top of the leg.
Lay strips of bacon all over the top of the lamb, using the toothpicks to hold the bacon in place. I lay the bacon crisscross across the top, making two layers.
Follow the directions on the cooking bag, using the flour to coat the bag before putting the lamb into the bag. Use a meat thermometer. Follow the directions that come with the cooking bag about the time and temperature to cook the lamb.
When done, remove the lamb to a platter and keep warm. Be careful not to let the juices escape the bag. You make leave the bacon on the top of the lamb (I do!), but remember to remove the toothpicks.
Make a roux and pour the lamb/bacon juices into the mixture to make the gravy. This gravy is wonderful and your family/guests will sop it up! (For those of you who are not Southern, that’s what you do with gravy and bread!)
Enjoy!
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Nov. 15. 2012
Here is a favorite pie recipe that my family loves at Thanksgiving, Christmas, or anytime. It is from Southern Living magazine, so you know it has to be good!
Pam Grubb’s Thanksgiving Favorite
This recipe for sweet potatoes is a must for our Thanksgiving.
Sweet Potatoes
2 ½ to 3 lbs yams cooked and peeled or canned
2 eggs
¾ Cup brown sugar
½ Cup butter melted
1 tsp. salt and 1 tsp. cinnamon
Orange juice—up to one cup
1 Cup pecan halves
Mash potatoes (about 6 cups). Beat in eggs and ¼ Cup brown sugar, ¼ Cup melted butter, salt and cinnamon. If potatoes seem dry, beat in orange juice till fluffy. Put in 1 ½ or 2 quart casserole. Refrigerate up to 1 day. Before baking, put nuts on top and grown sugar, and ¼ Cup melted butter. Bake uncovered at 375 degrees for 20 minutes—longer if refrigerated. Serves 8 to 10.
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Margaret's Holiday Favorites ~
These are some old favorites that I usually make at Christmas time...
Hungry Jack Potatoes
Ingredients:
1 box Hungry Jack instant mashed potatoes
1 8-ounce carton sour cream
1 8-ounce container French onion dip
1 1-ounce package dry Ranch dressing mix
1 cups grated cheddar cheese
Directions:
Mix potatoes according to box directions. Mix in other ingredients and 1 cup cheese. Put into 9x13 dish (sprayed with oil). Top with remaining cheese. Bake for 30-40 minutes at 350 degrees. Serves 8-10.
Asparagus Souffle
Ingredients:
4 eggs
1 (18 1/2 oz.) can asparagus spears, drained
1 cup shredded cheddar cheese
1 cup mayonaise
1 can cream of mushroom soup
Directions:
Beat eggs in blender. Add remaining ingredients one at a time, blending well after each addition. Pour into a lightly greased 1 1/2 quart casserole. Place casserole dish in pan of water * and bake at 350 degrees for about 60 minutes or until knife inserted in center comes out clean.
* If you need the oven space, the souffle works withour the pan of water.
Tiger Butter
• 1 lb. white chocolate (3 boxes)
• 1/2 cup crunchy peanut butter
• 6 oz. semi-sweet chocolate morsels
Put white chocolate in a 1 1/2 qt. microwave bowl. Melt on high (approximately 2 minutes) Be careful not to burn!!
Stir in peanut butter until smooth and creamy.
Pour onto a waxed paper lined jelly roll pan and spead to cover pan.
In a 2 cup measuring cup, melt the chocolate morsels on high in the mocrowave
— 1-2 minutes, being careful not to burn. Drizzle over the white chocolate mix and swirl with a knife point.
Chill overnight, or until firm. Break into small pieces. Store in the refrigerator.
Tipsy Tomatoes
(adapted from the Charleston Jr. League Party Recipe cookbook)
30-40 sweet cherry tomatoes, washed and stems removed
1 cup vodka
1 t. celery salt
1/4 cup lemon pepper seasoning
Place the tomatoes in a serving bowl or dish. Pour vodka over the tomatoes covering all the tomatoes. (You may need to use more than 1 cup of vodka if the tomatoes are not all submerged.) Refrigerate overnight or for several hours.
In a small bowl, combine the cerery salt and lemon pepper seasoning and mix well. Place the bowl of seasoning next to the bowl of tomatoes along with a small container of toothpicks. YUMMM!!!!
Pear, Walnut, and Blue Cheese Crumble
* 6 large pears, peeled, cored, and sliced
* 1 T fresh lemon juice
* 1/2 cup plus 1 T flour
* 1/4 cup sugar
* 2 T Ruby Port
* 1/2 cup finely chopped walnuts
* 1/4 cup light brown sugar
* 1/2 t salt
* 6 T unsalted butter, cut into pieces
* 3/4 cup crumbled blue cheese
Preheat the oven to 350°. Lightly grease a 9 x 13 baking pan and set aside.
In a bowl or plastic bag, toss the pear slices with the lemon juice. Add 1 T flour, the sugar, and the port, and toss to combine. Arrange in the prepared dish. In a bowl, combine the remaining 1/2 cup flour, finely chopped walnuts, brown sugar and salt. Add the butter, working in with your fingertips until it resembles coarse crumbs. Sprinkle over the pear mixture. Bake until the pears are tender, the juices bubble, and the crust is golden, 40 - 45 minutes.
Remove from the oven and sprinkle the cheese over the top. Cook until the cheese is melted, about 5 minutes. Remove from the oven and let sit for 10 minutes before serving.
Makes 6-8 servings.
Christmas Leg of Lamb
This is a recipe that was given to us many years ago by Cody Lowe, a former writer at the Roanoke Times. It has become our standard Christmas dinner ever since. For the past several years, I have been able to find New Zealand boneless leg of lamb at Sam’s. New Zealand lamb is the best! This is really easy to make and so good.
• A boneless leg of lamb ~ 5 lbs.
• Several cloves of garlic
• 1 lb. package of bacon
• 2 T. plain flour
• Salt & pepper
• Several wooden toothpicks
• A Reynold’s cooking bag
Cut up several (~25) cloves of garlic into slivers. They have to be thick enough to withstand being pushed into a slit you’re going to cut into the leg of lamb. On the fatty side of the lamb, pierce the fat with a sharp knife. The cuts should be just deep and wide enough to get the slivers of garlic pushed down into them. Stuff the garlic into the slits all over the top of the leg.
Lay strips of bacon all over the top of the lamb, using the toothpicks to hold the bacon in place. I lay the bacon crisscross across the top, making two layers.
Follow the directions on the cooking bag, using the flour to coat the bag before putting the lamb into the bag. Use a meat thermometer. Follow the directions that come with the cooking bag about the time and temperature to cook the lamb.
When done, remove the lamb to a platter and keep warm. Be careful not to let the juices escape the bag. You make leave the bacon on the top of the lamb (I do!), but remember to remove the toothpicks.
Make a roux and pour the lamb/bacon juices into the mixture to make the gravy. This gravy is wonderful and your family/guests will sop it up! (For those of you who are not Southern, that’s what you do with gravy and bread!)
Enjoy!
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Nov. 15. 2012
Here is a favorite pie recipe that my family loves at Thanksgiving, Christmas, or anytime. It is from Southern Living magazine, so you know it has to be good!
Chocolate-Bourbon Pecan Pie
Ingredients
- 1/2 (15-ounce) package refrigerated piecrusts
- 1 1/2 cups chopped pecans
- 1 cup (6 ounces) semisweet chocolate morsels
- 1 cup dark corn syrup
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 1/4 cup bourbon or water
- 4 large eggs
- 1/4 cup butter or margarine, melted
- 2 teaspoons cornmeal
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Preparation
- Fit piecrust into a 9-inch deep-dish pie plate according to package directions; fold edges under, and crimp.
- Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
- Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
- Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust.
- Bake at 325° for 55 minutes or until set; cool on wire rack.
Family Favorites...
Here are some simple, everyday meals that we make all the time because our family loves them. Maybe they were handed down from Mom, or found in a magazine at the doctor’s office. Wherever they came from, they work!
Family Favorites from Camille Caldwell ~ Urbana, IL
Breakfast is a favorite meal at our house. Sometimes when our girls were young, they requested breakfast for dinner. While we have lots of favorites in this category, the following stands out as probably our “most favorite.” When the girls’ friends spent the night, this was a must for breakfast.
SWEDISH PANCAKES (Platter)
3 eggs
2 Cups milk or 1 cup each milk and cream (using any of these: 1 cup cream, sour cream or sour milk, all make this dish very light in texture)
1 Cup flour
6 Tablespoons butter, melted
½ teaspoon salt
2 Tablespoons sugar
Toppings of choice: Lingonberries, fresh sliced fruit, powdered sugar, maple syrup, whipped cream.
Beat eggs with ½ cup milk with rotary beater or whisk. Add flour all at once and beat to smooth consistency. Beat in remaining milk, butter, salt and sugar. Brown on hot skillet turning after about one minute. Make cakes about three inches in diameter. These are small, thin pancakes. Serve with Lingonberries, or fresh fruits. Real maple syrup and a dollop of whipped cream on top are great too. Our girls liked to sprinkle powdered sugar on top, roll them up and eat plain. Any way is delicious.
A serving of ham, bacon or sausage makes for a complete and satisfying meal.
#####
Family Favorites from Pam Grubb ~ Champaign, IL
In April of 1978, my mother made these biscuits for the first time and put them in the freezer to share with visiting friends the following week end. She died later that day, never having tasted them herself. They have become a family favorite—one last legacy from my mother.
Magic Biscuits
5 Cups Flour
4 T. sugar
1 tsp. soda
1 Cup shortening
1 tsp. salt
2 pkgs. yeast
4 tsp. baking powder
2 Cups buttermilk
Dissolve yeast in ¼ C. warm water. Sift flour, soda, salt, baking powder and sugar together. Cut in shortening with blender or 2 knives. Add yeast and milk to dry mixture. Mix to stiff dough. Knead on floured board or table. Pinch off biscuits or roll and cut out. Allow to rise 10 minutes and bake at 425 degrees. The dough can be stored several days in the refrigerator and made into biscuits as desired, and allowed to rise 15-20 minutes before baking. For even greater convenience, the dough can be rolled, cut, placed on 2 baking sheets and frozen. The frozen biscuits can be stored several weeks in a tight, waterproof container. If the frozen biscuits are placed in the oven as soon as it is turned on, they will thaw and rise as the oven heats.
My grandparents on my father’s side were candy makers. This is their recipe for peanut brittle.
Peanut Brittle
Combine: 3 Cups white sugar
1 Cup white karo syrup
½ Cup water
Boil until mixture “spins a thread” 265 degrees
Add 3 Cups raw Spanish peanuts and cook until golden brown (295 degrees). Remove from heat and add 1 T. butter (oleo) and 1 tsp. salt. Stir well and add 2 tsp. baking soda and stir and pour on two large pre-buttered cookie sheets. Allow to cool and break into pieces.
My mother always used this pie crust, really rich but, oh, so good!
Mazola Pie Crust
Mix together in ungreased pie pan 1 ½ Cups flour, 1 ½ tsp sugar and 1 tsp salt.
Combine ½ Cup Mazola and 2 T milk in cup and whip until cloudy. Pour into mix and stir with fork until flour is blended. Press into shape, flute edge and bake at 400 degrees for 12 minutes. Or, add filling and bake as usual.
This is actually Jane Seiler’s recipe that is found in A Pleasure to Serve, put together by Karen Ferguson, Associate Pastor at First Pres. in the mid 90s. My entire family loves it and makes it often. My daughter, Kim, puts the kidney beans in the blender to get them into her little ones.
Tupelo Taco Soup
1 ½ lbs ground chuck or round
1 medium onion
1 (28 0z) can chopped tomatoes
1 (15 0z) can tomato sauce
2 (10 ¾ oz ) cans cream of potato soup
1 (10 ½ oz) can beef broth
2 (16 oz) cans kidney beans
¼ of 1.2 oz pkg. taco seasonings
Brown beef and onions. Add remaining ingredients. Simmer 20-30 minutes. Serve over or with taco chips. Top with shredded cheddar. Serves 10-12.
#####
My cousin, Karon Dixon ~ New York, NY, learned from her mom, Eunice Lowery, how to be a good cook!
Veal Marsala
8 veal medallions
Salt and pepper
1 C. flour
1/3 C. vegetable oil
1 stick butter
2 T. shallots, finely chopped
2 C. mushrooms (shitake, fresh porcini), cleaned and sliced
½ C. dry Marsala wine
½ C. chicken stock
2 T. parsley, chopped
Lightly salt and pepper the veal, dredge in flour and shake off excess.
In a large skillet, heat the vegetable oil until hot but not smoking. Sauté floured veal on both sides until golden and set on place. Drain oil from skillet and return to heat. Add ½ of the butter and shallots. Cook for a few minutes until soft, add mushrooms salt and pepper and sauté over medium heat until all water has evaporated from the mushrooms, approximately 10 minutes. Add Marsala and cook until all alcohol has evaporated, approximately 7 minutes more. Add remaining butter and chicken broth, bring all to vigorous boil and season with salt and pepper. When reduced to half, add meat and let simmer for 5 minutes.
4 Servings
I usually serve the veal with buttered egg noodles, green salad, warm Italian bread and a bottle of red wine. The noodles are great with the gravy. We usually have this during the week. It is quick and easy after work. It is an elegant dish and the recipe can easily be doubled or tripled to serve to guests!
#####
Some of Carol Drewry’s Specialities
Carol was a friend and fellow “ding-a-ling”… we played in the church bell choir together in Roanoke. Sadly, Carol died last year. She was a wonderful person and a great cook and here are some of her favorites. The Chocolate Cobbler is one of my all time favorites!
Peanut Pudding Dessert
1/2 cup cold butter
1 cup all purpose flour
2/3 cup chopped dry-roasted peanute
1 package (8 oz) cream cheese, softened
1/3 cup peanut butter
1 carton (8 oz.) frozen whipped topping, thawed, divided
2-3/4 cup cold milk
1 package instant chocolate pudding mix
1 package instant vanilla pudding mix
Chocolate curls and additional chopped peanuts (optional)
In a bowl, cut butter into flour until crumbly. Stir in peanuts. press into an ungreased 13 x 9 baking dish. Bake at 350 degrees for 16-20 minutes or until lightly browned. Cool on a wire rack.
In a mixing bowl, beat the cream chese, confectioner's sugar and peanut butter until smooth. Fold in 1-1/2 cups whipped topping. Carefully spread over cooled crust.
In a bowl, whisk the milk and pudding mixes for 2 minutes. Let tand for two minutes or until soft set. Carefully spread over cream chese layer. Top with remaining whipped topping. Garnish with chocolate curls and additional peanuts if desired. Refrigerate until serving. 15-19 servings.
CHOCOLATE COBBLER
1 cup self-rising flour
1/2 cup sugar
2 tbsps plus 1/4 cup baking cocoa, divided
1/2 cup milk
3 tbsps vegetble oil
1 cup packed brown sugar
1-3/4 cups hot water
Vanilla ice cream (optional)
In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-inch square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream if desired. 6-8 servings.
BARBEQUED PORK SANDWICHES
3 medium onions, chopped
4 hps ketchup
2 cups water
2 tablespoons Worcestershire sauce
1-1/2 teaspoons vinegar
2-1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon each paprika and chili powder
1/2 teaspoon cayenne pepper
1 4-5 pound pork tenderloin (may use pork shoulder)
12-16 sandwich buns
In a bowl, combine ethe onions, ketchup, water, Worcestershire sauce, vinegar and seasonings. Place pork in a large roasting pan or Dutch oven. Pour sauce over pork. Cover and bake at 325 degrees for 6 hours. Remove roast and cool for 20 minutes. Shred with a fork. Return to sauce in pan and heat through. Fill buns and enjoy. 16-20 servings.
#####
Kimey’s Crockpot Beef Stew in Red Wine
This is a wonderful winter meal. The first time I had it was in Blowing Rock, NC on a weekend getaway with my friends Kimey Reed (Atlanta), Lynda Warren (Orlando), and Ann Rutherford (Roanoke). It has become a favorite in the Martin home!
1 ½ lbs. beef, trimmed and cut into small pieces
S&P
2 T. vegetable oil
1-2 onions, chopped
paprika for sprinkling
2 stalks celery, chopped
4 carrots, peeled and sliced (or you could use baby carrots)
1 t. chili powder
1 t. paprika
1 one lb. can chopped tomatoes, undrained
1 ½ cups dry red wine
1 can green beans, drained
1 can mushrooms, drained
1 can corn, drained
2 T. butter
2 T. flour
½ pint sour cream
Sprinkle beef with S&P and saute in oil until well browned. Place in crockpot. Add onions to oil and sprinkle with paprika and brown slightly. Add to meat in crockpot. Add celery, carrots, chili powder, paprika, tomatoes, and wine. Cover and cook on low for 10 hours. A half hour before serving, add the drained beans, corn, and mushrooms, Mix well. Mix flour and butter together and add in small bits to the sauce to thicken. (This is an optional step. I rarely do it.)
Serve with a dollop of sour cream on top and some good crusty bread. Yumm!!!
And here's another yummy recipe from Kimey...
Marinaded Pork Tenderloin
* 2 lb. pork tenderloin
* 1/4 cup bourbon
* 1/4 cup soy sauce
* 2 T brown sugar
Combine the bourbon, soy sauce, and brown sugar in a large zip-lock plastic bag. Mix well. Add the pork and let marinate for 4-6 hours at room temperature.
Bake at 325° for ~40 minutes or until tender. You may use the marinade to bast while cooking or just cook it in the marinade. Serves 6-8.
Optional Mustard Sauce
* 1/3 cup sour cream
* 1/3 cup mayo
* 1 t dry mustard
* 1 1/2 t vinegar
* 1 T finely chopped green onion
Mix together and serve it with the tenderloin.
Family Favorites from Camille Caldwell ~ Urbana, IL
Breakfast is a favorite meal at our house. Sometimes when our girls were young, they requested breakfast for dinner. While we have lots of favorites in this category, the following stands out as probably our “most favorite.” When the girls’ friends spent the night, this was a must for breakfast.
SWEDISH PANCAKES (Platter)
3 eggs
2 Cups milk or 1 cup each milk and cream (using any of these: 1 cup cream, sour cream or sour milk, all make this dish very light in texture)
1 Cup flour
6 Tablespoons butter, melted
½ teaspoon salt
2 Tablespoons sugar
Toppings of choice: Lingonberries, fresh sliced fruit, powdered sugar, maple syrup, whipped cream.
Beat eggs with ½ cup milk with rotary beater or whisk. Add flour all at once and beat to smooth consistency. Beat in remaining milk, butter, salt and sugar. Brown on hot skillet turning after about one minute. Make cakes about three inches in diameter. These are small, thin pancakes. Serve with Lingonberries, or fresh fruits. Real maple syrup and a dollop of whipped cream on top are great too. Our girls liked to sprinkle powdered sugar on top, roll them up and eat plain. Any way is delicious.
A serving of ham, bacon or sausage makes for a complete and satisfying meal.
#####
Family Favorites from Pam Grubb ~ Champaign, IL
In April of 1978, my mother made these biscuits for the first time and put them in the freezer to share with visiting friends the following week end. She died later that day, never having tasted them herself. They have become a family favorite—one last legacy from my mother.
Magic Biscuits
5 Cups Flour
4 T. sugar
1 tsp. soda
1 Cup shortening
1 tsp. salt
2 pkgs. yeast
4 tsp. baking powder
2 Cups buttermilk
Dissolve yeast in ¼ C. warm water. Sift flour, soda, salt, baking powder and sugar together. Cut in shortening with blender or 2 knives. Add yeast and milk to dry mixture. Mix to stiff dough. Knead on floured board or table. Pinch off biscuits or roll and cut out. Allow to rise 10 minutes and bake at 425 degrees. The dough can be stored several days in the refrigerator and made into biscuits as desired, and allowed to rise 15-20 minutes before baking. For even greater convenience, the dough can be rolled, cut, placed on 2 baking sheets and frozen. The frozen biscuits can be stored several weeks in a tight, waterproof container. If the frozen biscuits are placed in the oven as soon as it is turned on, they will thaw and rise as the oven heats.
My grandparents on my father’s side were candy makers. This is their recipe for peanut brittle.
Peanut Brittle
Combine: 3 Cups white sugar
1 Cup white karo syrup
½ Cup water
Boil until mixture “spins a thread” 265 degrees
Add 3 Cups raw Spanish peanuts and cook until golden brown (295 degrees). Remove from heat and add 1 T. butter (oleo) and 1 tsp. salt. Stir well and add 2 tsp. baking soda and stir and pour on two large pre-buttered cookie sheets. Allow to cool and break into pieces.
My mother always used this pie crust, really rich but, oh, so good!
Mazola Pie Crust
Mix together in ungreased pie pan 1 ½ Cups flour, 1 ½ tsp sugar and 1 tsp salt.
Combine ½ Cup Mazola and 2 T milk in cup and whip until cloudy. Pour into mix and stir with fork until flour is blended. Press into shape, flute edge and bake at 400 degrees for 12 minutes. Or, add filling and bake as usual.
This is actually Jane Seiler’s recipe that is found in A Pleasure to Serve, put together by Karen Ferguson, Associate Pastor at First Pres. in the mid 90s. My entire family loves it and makes it often. My daughter, Kim, puts the kidney beans in the blender to get them into her little ones.
Tupelo Taco Soup
1 ½ lbs ground chuck or round
1 medium onion
1 (28 0z) can chopped tomatoes
1 (15 0z) can tomato sauce
2 (10 ¾ oz ) cans cream of potato soup
1 (10 ½ oz) can beef broth
2 (16 oz) cans kidney beans
¼ of 1.2 oz pkg. taco seasonings
Brown beef and onions. Add remaining ingredients. Simmer 20-30 minutes. Serve over or with taco chips. Top with shredded cheddar. Serves 10-12.
#####
My cousin, Karon Dixon ~ New York, NY, learned from her mom, Eunice Lowery, how to be a good cook!
Veal Marsala
8 veal medallions
Salt and pepper
1 C. flour
1/3 C. vegetable oil
1 stick butter
2 T. shallots, finely chopped
2 C. mushrooms (shitake, fresh porcini), cleaned and sliced
½ C. dry Marsala wine
½ C. chicken stock
2 T. parsley, chopped
Lightly salt and pepper the veal, dredge in flour and shake off excess.
In a large skillet, heat the vegetable oil until hot but not smoking. Sauté floured veal on both sides until golden and set on place. Drain oil from skillet and return to heat. Add ½ of the butter and shallots. Cook for a few minutes until soft, add mushrooms salt and pepper and sauté over medium heat until all water has evaporated from the mushrooms, approximately 10 minutes. Add Marsala and cook until all alcohol has evaporated, approximately 7 minutes more. Add remaining butter and chicken broth, bring all to vigorous boil and season with salt and pepper. When reduced to half, add meat and let simmer for 5 minutes.
4 Servings
I usually serve the veal with buttered egg noodles, green salad, warm Italian bread and a bottle of red wine. The noodles are great with the gravy. We usually have this during the week. It is quick and easy after work. It is an elegant dish and the recipe can easily be doubled or tripled to serve to guests!
#####
Some of Carol Drewry’s Specialities
Carol was a friend and fellow “ding-a-ling”… we played in the church bell choir together in Roanoke. Sadly, Carol died last year. She was a wonderful person and a great cook and here are some of her favorites. The Chocolate Cobbler is one of my all time favorites!
Peanut Pudding Dessert
1/2 cup cold butter
1 cup all purpose flour
2/3 cup chopped dry-roasted peanute
1 package (8 oz) cream cheese, softened
1/3 cup peanut butter
1 carton (8 oz.) frozen whipped topping, thawed, divided
2-3/4 cup cold milk
1 package instant chocolate pudding mix
1 package instant vanilla pudding mix
Chocolate curls and additional chopped peanuts (optional)
In a bowl, cut butter into flour until crumbly. Stir in peanuts. press into an ungreased 13 x 9 baking dish. Bake at 350 degrees for 16-20 minutes or until lightly browned. Cool on a wire rack.
In a mixing bowl, beat the cream chese, confectioner's sugar and peanut butter until smooth. Fold in 1-1/2 cups whipped topping. Carefully spread over cooled crust.
In a bowl, whisk the milk and pudding mixes for 2 minutes. Let tand for two minutes or until soft set. Carefully spread over cream chese layer. Top with remaining whipped topping. Garnish with chocolate curls and additional peanuts if desired. Refrigerate until serving. 15-19 servings.
CHOCOLATE COBBLER
1 cup self-rising flour
1/2 cup sugar
2 tbsps plus 1/4 cup baking cocoa, divided
1/2 cup milk
3 tbsps vegetble oil
1 cup packed brown sugar
1-3/4 cups hot water
Vanilla ice cream (optional)
In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-inch square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with ice cream if desired. 6-8 servings.
BARBEQUED PORK SANDWICHES
3 medium onions, chopped
4 hps ketchup
2 cups water
2 tablespoons Worcestershire sauce
1-1/2 teaspoons vinegar
2-1/2 teaspoons pepper
1 teaspoon salt
1 teaspoon each paprika and chili powder
1/2 teaspoon cayenne pepper
1 4-5 pound pork tenderloin (may use pork shoulder)
12-16 sandwich buns
In a bowl, combine ethe onions, ketchup, water, Worcestershire sauce, vinegar and seasonings. Place pork in a large roasting pan or Dutch oven. Pour sauce over pork. Cover and bake at 325 degrees for 6 hours. Remove roast and cool for 20 minutes. Shred with a fork. Return to sauce in pan and heat through. Fill buns and enjoy. 16-20 servings.
#####
Kimey’s Crockpot Beef Stew in Red Wine
This is a wonderful winter meal. The first time I had it was in Blowing Rock, NC on a weekend getaway with my friends Kimey Reed (Atlanta), Lynda Warren (Orlando), and Ann Rutherford (Roanoke). It has become a favorite in the Martin home!
1 ½ lbs. beef, trimmed and cut into small pieces
S&P
2 T. vegetable oil
1-2 onions, chopped
paprika for sprinkling
2 stalks celery, chopped
4 carrots, peeled and sliced (or you could use baby carrots)
1 t. chili powder
1 t. paprika
1 one lb. can chopped tomatoes, undrained
1 ½ cups dry red wine
1 can green beans, drained
1 can mushrooms, drained
1 can corn, drained
2 T. butter
2 T. flour
½ pint sour cream
Sprinkle beef with S&P and saute in oil until well browned. Place in crockpot. Add onions to oil and sprinkle with paprika and brown slightly. Add to meat in crockpot. Add celery, carrots, chili powder, paprika, tomatoes, and wine. Cover and cook on low for 10 hours. A half hour before serving, add the drained beans, corn, and mushrooms, Mix well. Mix flour and butter together and add in small bits to the sauce to thicken. (This is an optional step. I rarely do it.)
Serve with a dollop of sour cream on top and some good crusty bread. Yumm!!!
And here's another yummy recipe from Kimey...
Marinaded Pork Tenderloin
* 2 lb. pork tenderloin
* 1/4 cup bourbon
* 1/4 cup soy sauce
* 2 T brown sugar
Combine the bourbon, soy sauce, and brown sugar in a large zip-lock plastic bag. Mix well. Add the pork and let marinate for 4-6 hours at room temperature.
Bake at 325° for ~40 minutes or until tender. You may use the marinade to bast while cooking or just cook it in the marinade. Serves 6-8.
Optional Mustard Sauce
* 1/3 cup sour cream
* 1/3 cup mayo
* 1 t dry mustard
* 1 1/2 t vinegar
* 1 T finely chopped green onion
Mix together and serve it with the tenderloin.
Salad Days...
When we were young, just starting out or just married, or both, our meals were made using little resources and maybe even less culinary skills. The tuna dishes, the ground beef dishes, things you could make with beanie weenies… all those meals filled us up without emptying our pockets.
When I was a teenager, I used to like to “cook” my own meals sometimes. My mom wasn’t big on letting me mess up the kitchen, so my “cooking” had to be neat and use the least number of pots and utensils possible. And, of course, I had to clean up, which was no fun, so that also limited the number of things I used. One of my favorite menus was cream of tomato soup and a ham sandwich. I would open a can of Campbell’s Soup and make it using milk instead of water and add a big hunk of butter and a splash of Tabasco sauce. I would serve it along side a sandwich of toasted rye bread and Underwood Deviled Ham and mustard. Not really a gourmet meal, but it became a staple for me well into my adulthood. And, truth be known, I still occasionally make this for myself.
Here are some more of those simple meals…
WHEN WE WERE YOUNG from Camille Caldwell ~ Urbana, IL.
Little resources, company was coming, and I made this easy meal. In fact, the first time we had company after we were married, I made this meal. We still occasionally make it today even for company.
CHICKEN PARMESAN
8 boneless, skinless chicken breasts
2 eggs, slightly beaten
¼ Cup each: course breadcrumbs, grated Parmesan cheese
1 teaspoon each: salt, paprika
1/3 Cup butter
1 package (6 ounces) sliced mozzarella cheese
1 Can (15 ounces) tomato sauce
Dip chicken in eggs; coat with mixture of breadcrumbs, Parmesan cheese salt and paprika. Brown on all sides in butter in a large heavy skillet. Place chicken in a 13x9x2 inch pan. Top with cheese; pour tomato sauce over all. Cover tightly with foil. Bake at 350 degrees for 45 minutes or until tender.
FRESH GREEN BEANS
Blanched fresh green beans are simple and delicious with Chicken Parmesan. If you want to make them a little fancier, add fresh herbs, or fried onion with sliced bacon.
TOSSED SALAD
When making this meal, there were few variations on tossed salad. An easy one in a pinch:
Any kind of lettuce, iceberg, romaine, mixed greens
Green onions, chopped
1 small can mandarin oranges
Vinaigrette
ITALIAN BREAD
1 baguette, French, or Italian loaf of bread
olive oil
sea salt
Dip bread in olive oil sprinkled with sea salt.
#####
Margaret’s Tuna Noodle Casserole Dinner
This is a recipe that came from a Better Homes & Gardens magazine from the 70s. It was in a little pull-out booklet called “50 Recipes to Beat High Food Prices.” It became a staple in the Martin house and it was even one of the kids’ favorites. Sadly, I made it so much in those early years, that Rich won’t let me make it any more!
Ingredients:
• 6 oz. medium noodles
• 1 6 oz. can tuna, drained
• 1 cup chopped celery
• ½ cup mayonnaise
• 1/3 cup chopped green onion
• ¼ cup chopped green pepper
• ¼ cup chopped pimiento
• ½ t. salt
• 1 can condensed cream of celery soup
• ½ cup milk
• 1 cup (4 oz.) shredded sharp cheddar cheese
Cook noodles according to package directions; drain. Stir in tuna, celery, mayonnaise, onion, green pepper, pimiento, and salt. In saucepan, combine soup and milk; heat through. Add cheese; heat and stir till cheese melts. Add to noodle mixture. Turn into 2 quart casserole. Bake, uncovered, in 425° oven for 20 minutes. Serves 6.
Note: I often sprinkled extra cheese on top and served this with a side dish of vegetables… broccoli, green beans, or whatever veggie your family likes. I sometimes served it with my easy pear salad: lettuce with a canned pear half on top with a dollop of mayonnaise and sprinkled with shredded cheddar cheese.
When I was a teenager, I used to like to “cook” my own meals sometimes. My mom wasn’t big on letting me mess up the kitchen, so my “cooking” had to be neat and use the least number of pots and utensils possible. And, of course, I had to clean up, which was no fun, so that also limited the number of things I used. One of my favorite menus was cream of tomato soup and a ham sandwich. I would open a can of Campbell’s Soup and make it using milk instead of water and add a big hunk of butter and a splash of Tabasco sauce. I would serve it along side a sandwich of toasted rye bread and Underwood Deviled Ham and mustard. Not really a gourmet meal, but it became a staple for me well into my adulthood. And, truth be known, I still occasionally make this for myself.
Here are some more of those simple meals…
WHEN WE WERE YOUNG from Camille Caldwell ~ Urbana, IL.
Little resources, company was coming, and I made this easy meal. In fact, the first time we had company after we were married, I made this meal. We still occasionally make it today even for company.
CHICKEN PARMESAN
8 boneless, skinless chicken breasts
2 eggs, slightly beaten
¼ Cup each: course breadcrumbs, grated Parmesan cheese
1 teaspoon each: salt, paprika
1/3 Cup butter
1 package (6 ounces) sliced mozzarella cheese
1 Can (15 ounces) tomato sauce
Dip chicken in eggs; coat with mixture of breadcrumbs, Parmesan cheese salt and paprika. Brown on all sides in butter in a large heavy skillet. Place chicken in a 13x9x2 inch pan. Top with cheese; pour tomato sauce over all. Cover tightly with foil. Bake at 350 degrees for 45 minutes or until tender.
FRESH GREEN BEANS
Blanched fresh green beans are simple and delicious with Chicken Parmesan. If you want to make them a little fancier, add fresh herbs, or fried onion with sliced bacon.
TOSSED SALAD
When making this meal, there were few variations on tossed salad. An easy one in a pinch:
Any kind of lettuce, iceberg, romaine, mixed greens
Green onions, chopped
1 small can mandarin oranges
Vinaigrette
ITALIAN BREAD
1 baguette, French, or Italian loaf of bread
olive oil
sea salt
Dip bread in olive oil sprinkled with sea salt.
#####
Margaret’s Tuna Noodle Casserole Dinner
This is a recipe that came from a Better Homes & Gardens magazine from the 70s. It was in a little pull-out booklet called “50 Recipes to Beat High Food Prices.” It became a staple in the Martin house and it was even one of the kids’ favorites. Sadly, I made it so much in those early years, that Rich won’t let me make it any more!
Ingredients:
• 6 oz. medium noodles
• 1 6 oz. can tuna, drained
• 1 cup chopped celery
• ½ cup mayonnaise
• 1/3 cup chopped green onion
• ¼ cup chopped green pepper
• ¼ cup chopped pimiento
• ½ t. salt
• 1 can condensed cream of celery soup
• ½ cup milk
• 1 cup (4 oz.) shredded sharp cheddar cheese
Cook noodles according to package directions; drain. Stir in tuna, celery, mayonnaise, onion, green pepper, pimiento, and salt. In saucepan, combine soup and milk; heat through. Add cheese; heat and stir till cheese melts. Add to noodle mixture. Turn into 2 quart casserole. Bake, uncovered, in 425° oven for 20 minutes. Serves 6.
Note: I often sprinkled extra cheese on top and served this with a side dish of vegetables… broccoli, green beans, or whatever veggie your family likes. I sometimes served it with my easy pear salad: lettuce with a canned pear half on top with a dollop of mayonnaise and sprinkled with shredded cheddar cheese.
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