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KithKin Cooking Scribd 4
KithKin Cooking Scribd 4
Second Edition
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Cooking
from
Compiled by
Frank Wallace
Edited by Jane Wallace Fiero, John W. Fiero, Margaret C. Wallace, Neva Nabors Wallace, & Margaret Wallace Story
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Dedication
This book is dedicated with love, admiration, and respect to
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FOREWORD
The title, "Cooking from Kith and Kin," makes it obvious this is a cookbook. However, it is more than just another compilation of recipes. What makes it more than a cookbook? The answer is more complicated than the question. It is a symbol of family interest-good food. But to that family interest (the "Kin" in the title) one must add the interest of the family's friends in good food as well (the "Kith" of the title). Does it stop there? Not at all. It is also symbolic of a lifestyle, a culture, even a mystique that is rapidly passing--that of friends and family regularly sitting down together to break bread. While the elements of the actual meal are important (they should tempt the palate and create enjoyment in and of themselves) there is much more to it than just staving off hunger. Maybe it is a different kind of hunger. The hunger for lively conversation. The hunger to feel free to express one's own point of view and have it at least listened to, if not accepted. Such feelings of pleasure and enjoyment cannot be garnered while stuffing down a Big Mac, with or without kith and kin, at a sterile, plastictopped table! It is the hope of all involved in this project that you will enjoy using, re-using, and modifying the recipes. More importantly, we hope as you prepare these recipes and serve them on your table in your home that their greater symbolism will become evident to you and those that gather with you around your table. This endeavor had a long gestation period. In the summer of 1978, Neva and I, along with Mother (Margaret Copeland Wallace) and Daddy (Thomas Francis Wallace, Sr.) made a nostalgic journey to visit "kith and kin" in South Carolina. First we went to Sandy Springs to visit "Mac" and Cornelia McCraw. Then on to Clinton, town of Mother's youth, to spend time with her sister "Sapie" (Sarah Copeland Nettles) and her husband, Harry. From there we went to St. Matthews where Mother and Daddy first made their home as newlyweds and where I was born. We spent a couple days there seeing old friends from years long gone by, especially Mary and Banks Wannamaker, their son Luther (the closest thing I have to a brother) and his wife Doraine. The entire trip was a great joy to us all. Everywhere we went we enjoyed a great variety of excellent meals. As we drove along the highway toward Birmingham to Margaret and Wayne Story's home--the starting place of the trip--Daddy suggested that I compile a cookbook of recipes form the trip and of dishes we sort of considered "family trade marks". I agreed it would be a worthwhile and interesting project and then sent the thought to the back of my mind. It wouldn't stay there. As Neva and I wrote "thank you's" to our gracious hosts, we again savored together those wonderful meals each had prepared in our honor. So I blithely decided, "By gosh, I'll do it." We began by getting all the cards and scraps of paper together that comprised our own recipe files. We then went through our many cookbooks seeking recipes we particularly liked, and had, by marginal notations, modified so as to improve on them, at least in our way of thinking. Then I set about writing everyone from the South Carolina trip, bravely stating that I was "compiling a cookbook" and asked
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that they send their favorite recipes. The response was, to my great delight, 100%. I began typing the recipes and adding a personal note to each. This was in the early 1980's. As I typed and wrote about each recipe, I realized I knew nothing about writing a cookbook, or any kind of book, for that matter. Some sort of format needed to be developed for uniformity in recipe presentation. The recipes needed to be categorized in a logical fashion. Would it be by contributor? or type of food? or what? About this time, we moved from Missouri back to Shreveport and the entire project, with all the unanswered questions, was put on hold. We were re-establishing ourselves in Shreveport, and I was embarking on a new career. Book compilation became a low priority. We held onto the recipes and added to them, bit by bit, stuffing them into a manila folder stored in the top drawer of our china cabinet. When asked, "Are you still working on the cookbook?" the answer was, "Yes, but it is progressing slowly."
There matters lay until the summer of 1994. Mother called late one afternoon and said, "Wheat (Margaret Wallace Story's daughter) is getting married. Jane [Wallace Fiero] and I thought it would be a great wedding gift if you would finish the cookbook in time to give her a copy as a wedding gift. Jane and John will help. Is that OK with you?" Nobody has the nerve to deny such a matriarchal request, especially when expert assistance is offered. Here is the book, only because of Jane and John Fiero's Herculean efforts in typing, layout, format, and editing. Without their help, the manuscript would still be stuffed in the top drawer of our china cabinet. Enjoy! Frank Wallace Shreveport, LA July 1994
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Table of Contents
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Table of Contents
Hors dOeuvres & Appetizers
Dips and Spreads Hors dOeuvres
Page 9
10 13
18
19 25
31
32 36
39
40 47
50 55 58
59 69 74
Entres (Poultry)
76
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Page 86
87 88 88 90 91
94
95 99 100 103
Vegetables
Vegetable Dishes Vegetable Casseroles
104
105 114
118
119 127 128 134 138 143 144 147 150 159
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Ho
e u O ' v d res s r
&
Appetizers
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toast. 4 hard boiled eggs 1 stick butter (or margarine), softened Grated fresh onion to taste Sour cream Caviar, 1 small jar, any kind Grate the eggs and mix with onion and butter. Form into low mound on small plate, cover, and refrigerate. Before serving coat with sour cream and top with caviar. Roma Hepburn
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Reserve the liquid. Soften the cream cheese with fork, put in mixer. Add lemon juice, cucumber, onions; mix. Season with salt and pepper; add enough of the reserved cucumber juice to bring to the proper consistency for dipping. Serve with crackers or party rye bread rounds. This amount will serve 8-10 people. Keeps several days in the refrigerator, and can be made ahead of time. Frank Wallace
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1 14 oz. can artichoke hearts 1 cup Hellman's mayonnaise a cup grated Parmesan cheese Progresso or similar seasoned bread crumbs Cayenne pepper, Tabasco, and salt to taste Chop artichokes very finely, or put in food processor or blender. Mix with other ingredients, except bread crumbs. Put in 1 1 quart casserole, cover with bread crumbs, and bake at 350 for half an hour. Serve with plain crackers or melba toast. Frank Wallace
HUMMUS '
Jane and I have become quite fond of this Middle Eastern appetizer. When we first started making it, tahini, which is fairly expensive, was only available in specialty stores like Cedars Grocery in Lafayette, but now, with the great interest in ethnic foods, it is readily available in most supermarkets. cup tahini a cup lemon juice a to cup water 1 clove garlic 1 15 oz. can garbanzo beans, drained and rinsed salt and pepper Put tahini, water, lemon juice, and garlic in a food processor or blender. Add a little salt and pepper. Start processor and let it run, adding a few beans at a time. Mixture will start to emulsify. Continue until all beans are used. Put hummus in fridge to chill. Serve with pita bread or vegetable sticks. John W. Fiero
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1 cup mayonnaise 1 cup sour cream 1 10 oz. package frozen chopped spinach, thawed, well drained cup chopped fresh parsley cup sliced green onions 1 tsp lemon pepper seasoning Mix mayonnaise and sour cream in medium bowl. Stir in remaining ingredients. Cover. Refrigerate several hours or until chilled. Jane Wallace Fiero
Hors d'Oeuvres
"B" BARRETT'S SAUSAGE BISCUITS '
Many of our happy memories of living in Montevallo center around "B" and Stuart Barrett. They were always our good friends, and we had many good times together. I use the past tense, for they have both died, which leaves a little sadness along with the happy memories. "B" was a good cook and enjoyed doing itthis was one of his favorite recipes and as far as I know was original with him. I must have used it hundreds of times and always think, "My, what a good recipeand how simple!"
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Use your favorite biscuit recipemine happens to be "Idella's Crisp Biscuits" from Cross Creek Cookery. Roll dough fairly thin in a rectangle; spread evenly with 1 lb. wellseasoned pork sausage that is first allowed to reach room temperature. Make sure the sausage comes close to edge of dough. Then roll up as for a jelly roll, wrap in wax paper, and freeze. This will keep indefinitely in the freezer. When ready to bake, remove from the freezer about ten minutes before baking, slice, and place on an ungreased cookie sheet. Bake at 425 for 10 to 12 minutes or until brown. Serve warm, but they are good cold too. Makes a good hors d'oeuvre or just for snacks. You also may find that dividing the dough will make it easier to handle and will also make your biscuits smaller which will be better for hors d'oeuvres. Margaret Copeland Wallace
fresh ground black pepper over the shrimp. Salt well, and sprinkle about a cup of lemon juice over shrimp. Then add at least a tablespoon of Louisiana hot sauce, and two tablespoons of Lea & Perrins Worcestershire. Remember you are seasoning through the shell. Dot generously with butterat least one stick per pound of shrimp. Broil in oven 17 minutes total time. After 10 minutes, turn shrimp with spatula. Serve with French bread and lots of paper napkins that are man-sized. True addicts of barbecued shrimp do not peel themthey just pull the little legs off the bottom, hold them by the tail, and eat, shell and all. The faint of heart peel them, but do dip the shrimp in the sauce. Also, sop French bread in the sauce as well. The number of calories is sinful, but the taste is divine! Frank Wallace
CHILLED GRILLED FIGS WITH VIRGINIA COUNTRY HAM AND LIME CREAM '
I got this recipe from the Inn at Little Washington Cookbook. I served this at a dinner party we had, and it was well liked by all. It is an interesting combination of flavors. It makes a delightful appetizer. This dish may be fully assembled ahead of time except for the lime cream, which can be made ahead, refrigerated, and added just before serving. 12 fresh figs, sliced in half lengthwise 2 Tb olive oil 1 Tb sugar 1 tsp ground cinnamon cup heavy cream cup fresh lime juice pinch freshly ground nutmeg 2 limes 6 oz. Virginia baked ham, sliced thinly
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4 tsp snipped fresh chives (optional) Brush the figs with oil. In a small bowl, combine the sugar and cinnamon, and sprinkle over the figs. Preheat the gas grill or broiler. If you are using a grill, lay the figs, flat side down, on the grill rack and heat for 2 to 3 minutes or until they soften but still hold their shape. If you are using a broiler, place the figs, flat side up, on a lightly oiled baking sheet. Broil them as close to the heating element as possible for 2 to 3 minutes. Remove from heat and let cool to room temperature. In a bowl of an electric mixer, whip the cream just until it begins to form soft peaks. Slowly add the lime juice and nutmeg. The mixture should have the consistency of a thick sauce. Place in a pastry bag fitted with a plain tip or in a plastic squeeze bottle and refrigerate. To serve, cut the limes in half. Slice a bit of the bottom of each lime half so it will stand upright. Place one lime half in the center of each plate. Arrange 6 figs around each lime. Loosely drape the ham over the figs. Pipe or squeeze the lime cream over the figs and ham in a thin, lacy pattern. If desired, sprinkle each plate with a tsp of chives. Serves 4. Margaret Wallace Story
substitute cup roasted red bell pepper, chopped 1 14 oz. can artichoke hearts, drained and chopped 1 6 oz. can crabmeat, drained Vegetable cooking spray 32 won-ton wrappers 3 Tb grated Parmesan cheese 2 Tb freeze-dried chives 1 Tb margarine, melted Combine first four ingredients in a bowl; stir well. Add chopped bell pepper, artichokes, and crabmeat; stir well. Coat 32 miniature muffin cups with cooking spray. Gently press 1 won-ton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into won-ton wrapper cups (about 1 Tb). Sprinkle with cheese and chives. Brush edges of won-ton wrappers with melted margarine. Bake at 350 for 20 minutes or until crabmeat mixture is set and edges of won-ton wrappers are lightly browned. Margaret Wallace Story
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Press each ball with the back of a table fork and bake in a 425 oven for 10 to 12 minutes or until just beginning to brown. Do not let them burn. These do not have be served warm and will keep for several days in an air-tight container. This recipe can be doubled quite satisfactorily. Margaret Copeland Wallace
NIBBLES '
This recipe comes from Geneva Walker. She gave no specific size of cereal box, just the not-very-helpful small. I buy the smallest boxes available, and it seems to work out fine. This particular combination is delicious, and since it make a lot, it is a good give-away at holiday time. 6 oz. thin pretzel sticks 1 lb. salted Spanish peanuts 1 lb. salted mixed nuts 1 small package Cherrios 1 small package Wheat Chex 1 small package Rice Chex 1 lb. butter or margarine or part bacon drippings 2 tsp chili powder 1 tsp garlic salt 3 Tb Worcestershire sauce 1 tsp Lawrys seasoned salt 1 5 oz. jar of pine nuts (optional) Set oven temperature at 225. Mix in a large roasting pan the pretzels, nuts, and cereals. Heat fat until melted; then stir in chili powder, garlic salt, Worcestershire sauce, and the seasoned salt. Pour over cereal mixture and mix thoroughly. Cover and bake 1 hour. Remove cover and bake another hour, stirring about every 20 minutes. Margaret Copeland Wallace
In a large skillet, brown meat and sausage; drain. Add cheese, stirring and mixing until the cheese is melted. Spread mixture on party rye. Brown in oven on a cookie sheet. Mixture can be frozen to be used later. Can be made in advance and placed on waxed paper until ready to heat. Makes about 4 dozen. Martha Tolson Griggs
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sauce in an endive leaf and put on plate. Roll the salmon and arrange. Margaret Wallace Story
sheet. Bake 25 to 30 minutes or until brown. You can bake as directed; cover and freeze up to 1 month. Heat oven to 350. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through. You can bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through. Jane Wallace Fiero
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s, R d o a lls e r , B
Mu
ff i u c ns & Bis
i ts
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Yeast Breads
BUTTERMILK WHITE BREAD '
I must have made this bread and given a loaf to our across-the-street neighbor Marlene when her sister Myrna and grandchild, David, came to visit. The next time Myrna and David came and I was at Marlenes, David said to his grandmother, "Is that the lady that made the bread? Do you think she has some more?" To me a solid testimony to its efficacy. To add testimony, Frank and Wheat assure me that this bread is very, very tasty. The buttermilk in this recipe gives the bread a "sourdough" taste without the trouble of making a sourdough starter. This bread really benefits from the second rising in the bowl. cup warm water 1 teaspoon sugar teaspoon ground ginger 2 packages dry yeast 1 tablespoon salt 1 tablespoon sugar 6 tablespoons butter 1 cups buttermilk 1 egg 5 cups flour Dissolve the yeast in the warm water, sugar, and ground ginger; let sit in a warm place until bubbling nicely. Place salt, sugar, butter, and buttermilk in a large bowl and microwave just until butter is softened and melting. Stir in the yeast. Add the flour all at once, stirring until the dough pulls away from the sides of the bowl. Turn out on a floured surface and knead well. Return to the bowl and let it rise in a warm place until doubled in bulk. If time
permits, punch the dough down in the bowl and let it rise again. Otherwise, punch the dough down, divide in half, and place in greased bread pans; let the dough rise again. Bake 15 minutes in a 400 oven, reduce the heat to 350, and continue baking until brown and crusty. Jane Wallace Fiero
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yeast. Stir in the egg. Add the flour 1 cup at a time, stirring well until all flour is added. Cover the bowl with a damp cloth and let rise in a warm place until double in bulk. (I raise my bread on a cooling rack placed over a cake pan filled with hot water, replacing the water as it becomes cool. This seems to work well and can also be used to get the yeast to "bubble nicely".) Turn out the dough on a floured surface and knead about 10 minutes; dough should be smooth and elastic. Divide into four reasonably equal pieces. Roll each piece into a rectangle roughly 8" x 16". Brush dough thoroughly with melted butter, spread brown sugar over the surface, and shake generously with cinnamon. At this point, you may sprinkle raisins over the surface, but I stand firmly alongside Peter when he says he does not like skunks in his rolls. Roll up as for jelly roll starting with the small end and cut each piece into approximately 9 rolls. Place in greased cake tin, cover, and allow to rise in warm place until double in bulk, about an hour. Bake at 350 about 30-35 minutes. Jane Wallace Fiero
2 tsp dill seed 1 egg 2 to 2 cups flour Soften yeast in water, sugar, and ginger. In large bowl combine cottage cheese, butter, sugar, salt, and soda, and then the onion, dill seed, egg, and yeast. Beat well. Add flour. Cover and let rise in a warm place until double in bulk. Stir down and turn into a wellgreased 3 quart casserole. Let rise until double in bulk. Bake at 350 until brown, about 30 minutes. Margaret Copeland Wallace
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out, knead lightly, and shape into loaves. Place in greased pans, brush tops with butter, and let rise until double in bulk. Bake in preheated 350 oven for 45 minutes. Brush tops of loaves with butter again as soon as they are taken from oven and allow to cool for a few minutes before removing from pans.
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To freeze rolls and brown later, bake rolls at 250 for about 25 minutes. Do not brown. Cool; then wrap in moisture-proof wrapping and freeze. To serve, remove from freezer and let stand about 10 minutes; bake at 425 for 5 or 10 minutes or until brown. They are as good frozen as they are fresh. Margaret Copeland Wallace
knead until smooth and stiff, using a little more flour if necessary (knead at least 10 minutes.) This bread has a coarse texture and will not hold up unless the dough is stiff. Return to bowl, grease top of dough lightly, cover, and allow to rise until double in bulk about 1 hour. Turn out, knead well, divide in half, shape into loaves, place in greased pans, brush tops with melted butter, and let rise until the pans feel light when lifted or until dough comes up to the top of pansabout 1 hour. Bake in a preheated 350 oven for about 45 minutes (check after 30 minutes). Let the loaves get good and brown and crusty. Apple butter goes well on the toast. NOTE: Remember, breads made with molasses or honey brown more quickly than others. Bake as near the center of the oven as possible. Notice this recipe uses only whole wheat flour. Margaret Copeland Wallace
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Set aside 1 cup white flour. In large bowl, mix remaining white flour, whole wheat flour, walnuts, wheat germ, sugar, salt, and yeast. In sauce pan (or in microwave) heat yogurt, water, and margarine until hot to touch (125130). Stir into dry mixture. Knead with remaining flour (10 minutes), cover. Let rest 10 minutes. Divide dough in half. Roll each half into 12" x 8" rectangle. Roll up from short end into loaves. Place in 2 greased bread pans. Cover. Let rise until doubled (about 1 hour). Bake at 400 for 25-30 minutes. Shannon Lee Hughes
add 2 unbeaten eggs and stir. Add dissolved yeast. Add flour, 2 cups at a time and mix well. Place in a greased bowl and grease top of dough. Cover and place in refrigerator for at least 4 hours. At least 3 hours before serving time remove and make into any shape desired, brushing tops with soft butter. Allow to rise in warm place until doubled in size and bake at 400 for 10-15 minutes. Margaret Wallace Story
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with flour to make a stiff batter. Set in a pot of water hot enough to hold your hand in. Notice not to get too hot. Beat occasionally until it begins to rise. When full, sift at least 2 quarts of flour (or less), lard as big as a fist, pour in yeast, then add a cup of warm water in the pitcher after the mixture has been poured out, with a little more salt and 2 tablespoons sugar. Pour this also into the flour and knead well. Then put in a well greased pan, set aside in a warm place (not too hot) to rise. When about to the top, put a pan of water in the stove on the rack and put bread in to bake. At first, have the stove pretty warm; then when edges are set and it rises in the middle, bake rather slowly. Take water out so it will brown. Sarah Copeland Nettles (Sapie)
ginger; let sit until bubbling nicely. Dissolve sugar and melt shortening in the hot water. When cool add the 2 beaten eggs and the yeast. Add the flour and salt. Mix well but do not knead. Let sit in a warm place until doubled in bulk. Turn out onto a floured board and knead well. Let rise until doubled again. Shape the into buns (Tina says bigger than a golf ball but smaller than a tennis ball). Place in greased 9" pin tins and let rise again. Bake at 375 for 18 to 20 minutes. After they come out of the oven, you may brush the tops with butter. Tina Grant
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bowl and turn to grease top. Cover and let rise until doubled. Punch down well, turn greased side up and let rise again until light. Turn out on board, knead lightly, divide into two balls and let rest for about 10 minutes. Form into loaves. Place in greased pans and let rise until almost double. Bake 15 minutes at 325, then 45 minutes at 350. Remove from pans and let cool. Makes two large loaves. For a crunchy variation substitute 2 cups cracked wheat flour for the unbleached flour. Sarah Copeland Nettles (Sapie)
Quick Breads
BANANA NUT BREAD '
This recipe was given to me by Evelyn Gamble who taught with me. She brought some bread to school one day, and I liked it so much that I asked for the recipe. I've made it countless times since then. It's nice to have a loaf in the freezer in case you want to take something to a newcomer or a sick friend. cup cooking oil 1 cup sugar 2 eggs 3 mashed bananas 1 tsp soda 1 tsp baking powder tsp salt 2 cups flour 1 cup chopped nuts (I use pecans) Mix sugar and oil. Then add the following in order, beating after each addition: 2 unbeaten eggs, mashed bananas, dry ingredients, and nuts. Grease and flour 3 small loaf pans (6x4 x2 ). Put the mixture into the pans and bake
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1 cup sugar 1 stick oleo, softened 2 eggs 2 cups buttermilk 2 cups flour 2 tsp soda 1 tsp salt 1 cup raisins, plumped in water to cover 2 cups Bran Buds Soak All-Bran in boiling water in large bowl. Combine sugar and oleo and blend. Add eggs and mix well. Add to bran mixture. Combine flour, soda, and salt; sift together and add alternately with buttermilk. Add Bran Buds and mix well but do not beat. Stir in drained raisins. Bake in greased, floured muffin tins for 20 or 25 minutes in oven preheated to 375. Makes 24 muffins. Batter will keep 4 to 5 weeks in refrigerator in covered container, or you may bake all muffins, wrap in foil, and freeze. Sarah Copeland Nettles (Sapie)
5 tsp baking powder Mix oil and sugar together well. Add eggs. Continue to stir until mixture is lemon-yellow, and not grainy (you won't be able to get rid of all the graininess from the sugar). Mix in the milk well. Sift the flour, salt, and baking powder into this mixture. Stir until smooth. Spoon into muffin pan that has been well greased. Bake 25 minutes at 400. Makes 12 muffins. To make whole wheat muffins, use cup sugar, 1 cups whole wheat flour, and cup white flour. Frank Wallace
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from tablespoon into deep, hot fat (375). Fry until golden brown, about 3 minutes. Drain on paper towels. Makes about 18. Serve with maple syrup or honey. Jane Wallace Fiero
1 cups self-rising cornmeal (we like Aunt Jemima, a national brand, but there are also many good local and regional brands) 1 cup milk 2 eggs 1 Tb cooking oil Mix all ingredients together, beating well. Heat a heavy skillet that has a tight-fitting lid over medium heat. Grease skillet well. (Rule: Hot skillet, cold oil means no stick.) Add batter. Cover. Reduce heat slightly. Check for doneness at end of 10 minutes (the bottom should be nicely browned). Turn carefully, using a spatula or pancake turner. Tilt pan to facilitate turning. Cook an additional 3 to 4 minutes, uncovered. Cooking times are estimates; actual times will vary with amount of heat you use. Turn onto a cake rack for a few minutes before placing on serving plate. This keeps the bread from sweating on the bottom of the serving dish and making the cornbread soggy. Frank Wallace
Mix together the dry ingredients. Beat egg, add milk and oil, and then add to cornmeal mixture all at once. Stir just until blended there may be some lumps. Spoon batter into well-greased muffin tins and bake at 425 for 20 to 25 minutes. You may use buttermilk. If you do, use 1 tsp baking powder and tsp baking soda. Margaret Copeland Wallace
CORNBREAD '
This is the way Evelyn Nabors makes cornbread, and hers is always good. Cooking it on top of the stove rather than baking it in the oven gives it a nuttier taste.
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tsp caraway seed (optional) cup shortening b cup milk Mix together the flours, cup corn meal, baking powder, salt, sugar, and caraway seed. Cut in shortening until mixture resembles coarse meal. Make a well in center and add milk all at once. Stir quickly with fork just until the dough follows the fork around the bowl. Turn onto lightly floured surface (dough should be soft). Knead gently for 10 to 12 strokes. Roll or pat dough inch thick. Cut dough into rounds with a biscuit cutter. Dip top and bottoms of biscuits in corn meal. Place on greased baking sheet and bake at 450 for 12 to 14 minutes or until brown. Margaret Copeland Wallace
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and "cut in" with a fork (I find it a little messy, but easier, just to use my fingers). Add milk, using fork to work into the dough. Roll out inch thick with rolling pin. Cut with biscuit cutter and place on ungreased biscuit pan or cookie sheet. Bake at 425 until lightly brown on top, 11-12 minutes. Frank Wallace
out to a thickness of inch and bake in a very hot oven (425- 450) for 12 to 15 minutes or until brown. When I use this for the sausage biscuits, I use only 4 Tb shortening as the sausage is rich. Margaret Copeland Wallace
PANCAKES '
My children love pancakes, but they think mine are the very best because they are not fluffy. 2 cups flour 1 tsp baking powder 1 tsp salt 1 tsp sugar 1 egg
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2 Tb vegetable oil 2 cups milk. Mix dry ingredients together. Combine oil, egg, and milk and add to the dry ingredients. Mix just until moistenedbatter will be lumpy and thin. Drop on hot greased griddle and cook until brown; flip to brown other side. Serve with butter and syrup. Makes 8-10 5-inch cakes. Margaret Wallace Story
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p u
Sandw & s ic
es
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Soups
BLACK BEAN SOUP '
This basic recipe is "Mrs. Chancey's Black Bean Soup" from Marjorie Kinnan Rawlings's excellent cookbook, Cross Creek Cookery. The main changes I have made are to reduce the amount of oil and to give a little more explicit directions. 1 lb. black beans tsp baking soda a cup olive or vegetable oil 3 onions, chopped 3 cloves garlic, chopped bell pepper, chopped 4 strips breakfast bacon, diced 2 bay leaves 1 Tb vinegar 2 tsp salt, or more to taste tsp black pepper, or more to taste Add soda to beans, covering well with water and soak overnight. Rinse thoroughly when ready to cook. Put soaked beans into large soup pot with two quarts of water and boil slowly. Put chopped vegetables and bacon in skillet, along with oil, and saut until turns golden. Add this to beans, along with vinegar and bay leaves. Cook slowly at least two hours. Let sit an hour, if possible. Reheat. Serve with side dish of rice and chopped onions. I like to add a dash of cocktail sherry to each bowl as it is served. This serves 8 nicely. Frank Wallace
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entrails, and vegetable detritus in the water. Quickly bring the stock to a boil, then simmer for at least two hours. Strain the stock through a sieve into another pot or large bowl and set aside. While the stock is still simmering, make the roux in a large skillet or Dutch oven. When the roux is dark chocolate in color, add the chopped green pepper, onion, and celery, and garlic. Let the roux simmer, at least 20 minutes, until the vegetables clarify. Then add the stock to the roux. Bring the mixture to a boil, then add the chicken, and seasoning. If necessary, add enough chicken consomm or water to cover the chicken. Bring to boil and cook for at least an hour, until the chicken is tender. Remove the chicken and set aside to cool before deboning it. When it is close to room temperature, pick the meat off in bite-sized pieces, being sure to remove any chicken skin. Then add the chicken meat, sausage, and okra to the gumbo and simmer for an hour or more. Set aside until cool enough to put it in the refrigerator. I always recommend that you make chicken and sausage gumbo at least a day in advance. It will meld better, and chilling it overnight will allow you to remove the congealed chicken fat from the surface, providing a more health-conscious dish. Reheat the gumbo, adjust the seasoning as desired, then serve pipping hot over rice with gumbo fil on the side, along with a good French bread and a dry white wine. Serves six or more. John W. Fiero
someone did not include a recipe for this hearty soup. The basic directions Frank includes in his shrimp stew recipe for making a roux apply here, but the color and the proportions of flour and oil are a little different. cup vegetable oil 1 cups of flour 2 cups onion, chopped 1 cup celery, chopped 1 cup bell pepper, chopped 3 cloves garlic either chopped or pressed Salt, black pepper, and cayenne to taste In a heavy pot (I use an 8 quart Magnalite) combine oil and flour, and over a low heat cook and stir until the mixture is a dark, reddish brown. This process is tedious and takes about 45 minutes to an hour. Add the vegetables and cook until onions are translucent. Add 3 quarts of liquid and salt and peppers. To make a seafood gumbo, liquid should be shrimp stock (made from the shrimp shells) or fish bouillon or a combination of stock, bouillon, and water to equal 3 quarts. Simmer until volume is reduced by about 2 inches and then add seafood to equal about 2 pounds to the reduced liquid. We have used shrimp alone, shrimp and oysters, shrimp and scallops combinations are limited only by your imagination. Simmer until seafood is done, probably about 10-15 minutes. To make okra gumbo, add about two cups of sliced fresh or frozen okra to the pot when you add the liquid. To serve, put a generous portion of cooked rice in the bottom of a soup plate, ladle in the gumbo, and if you want this to be "fil gumbo", pass around the fil powder which is traditionally placed on the rim of the soup plate and scraped in a bit at the time. Hot French bread is a must and a crisp green salad is very nice; however, if you truly want to recreate a South Louisiana experience, add
GUMBO '
Gumbo is a South Louisiana staple, and the Louisiana contingent would be sadly remiss if
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potato salad to the menu. A good Cajun goes light on sobriety but heavy on the starches, me. Jane Wallace Fiereaux
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mash, and return to the pot. Add salt and pepper to taste. Add vegetables and cook slowly for another 40 to 60 minutes. Serve in soup bowls with corn bread and a glass of cold buttermilk, and happy slurping! I include this rambling recipe at Jane's request. Margaret Copeland Wallace
optional 1 cup frozen okra slices Peel the shrimp, rinse, and drain well. Seafood Sock Use the heads and shells to make the seafood stock by adding the following: 1 large onion, unpeeled and quartered 4 cloves of garlic, unpeeled any vegetable scraps, e.g. bell pepper seeds, membrane, tops; celery stalks with leaves, or any other vegetable parts that you normally discard. Place ingredients in a stock pot. Cover with about 8 cups of water. Bring to a boil, then reduce heat. Cover and simmer 6 to 8 hours. Strain stock, discard vegetab les, shellseverything but the liquid. Refrigerate shrimp until ready to use. Combine the season mix ingredients in a small bowl and set aside. In a 4 quart heavy soup pot, melt the margarine over medium heat. Add the onions, celery, and bell peppers. Turn heat to high and stir in the gumbo fil, Tabasco, garlic, and seasoning mix. Cook 6 minutes, stirring constantly. Reduce heat to medium and stir in the tomato sauce; continue cooking 5 minutes, stirring constantly. (During this time the mixture will begin sticking to the pan bottom. As it does so, continually scrape pan bottom well with spoon. The scrapings not only add to the gumbos flavor, but also decrease the gumbo fils ability to thicken.) Add the stock and bring gumbo to boil; reduce heat and simmer 45 to 60 minutes, stirring occasionally. Add the shrimp, crabmeat, and oysters (if desired), cover, and turn off the heat. Leave the pot covered just until the seafood is poached, about 6-10 minutes. Serve immediately over cooked rice. For a main course, place about
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cup of rice in a bowl and top with 1 cup gumbo. For an appetizer, serve about half that amount. Margaret Wallace Story
Sandwiches
GREEK BURGERS '
People who've lived in Evansville, Indiana, for 30 years or more all fondly remember eating these burgers at some long dead dive on the corner of one street or another, neither of which any longer exists. If you're feeling poor and lazy, the burgers make an exciting enough meal that you could serve them to guests who are also close friends or family. You can tell them they're eating the best of southern Indiana ethnic food. Unless you happen to be into brain sandwiches, you will not be exaggerating. 1 lb. ground meat 3 oz. package cream cheese (some people claim American cheese is better) 3 big cloves garlic large onion Pepper and/or something else, like paprika, Tabasco, or seasoning salt Whip up cream cheese, garlic, and onion in food processor, or just chop and mush together by hand if you don't have a food processor or if you don't feel like dirtying the one you do have. Divide meat into eight even pieces. On wax paper or plastic wrap, pat out each piece to approximately " thick. Spread mixture on 4 of the patties. Top these patties with the plain ones and seal the two patties together. I've had these pan fried, and I've had them barbecued. Pan fried is better. Serve with hamburger buns and dill chips. Shannon Lee Hughes
VICHYSSOISE '
Neva found this recipe in a Ford Times Cookbook, and we like it very much. It is more yellow than most vichyssoise because of the chicken stock, and also for the same reason, doesn't lend itself to being served cold. 3 medium yellow onions 3 stalks of celery, sliced 3 Tb butter 4 medium russet or red Irish potatoes 4 cups chicken stock (homemade is best; canned does nicely) 1 pint half and half Salt and pepper to taste Chopped chives or parsley Cook onions and celery together, along with the butter, until tender; don't brown. Peel and dice potatoes, add to vegetables; add chicken stock. Cook slowly until potatoes are very tender. Cool. Put into blender and blend until very smooth. Unless blender is very large, you will have to do this several times. Put back in soup pot, add half and half. Get soup hot, but don't boil. Serve in bowls and garnish with chives or parsley. Serves 6-8. Frank Wallace
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GRINDER '
I think this variety of the submarine or hero sandwich beats them all, excepting a good oyster or shrimp po-boy. It is made in the New London, Connecticut area, where many years ago I went to one of those reform schools for the upper middle class, a now defunct military school called Admiral Billard Academy. The real thing is made with a harder salami, but I have grown fond of my variationand so has the family and a lot of friends. Good bread makes a lot of difference. 2 12" to 15" French or Italian baguettes (thin bread loaves) 1 lb. thinly sliced cotto (cooked) salami 2 medium tomatoes, thinly sliced a lb. provolone cheese, thinly sliced 1 large Bermuda or other sweet onion thinly sliced Iceberg lettuce leaves Coarse ground pepper Olive oil Cut loaves in half lengthwise and open on platter. Spread a generous amount of olive oil on all four bread faces. Build the sandwiches, starting with the salami, cheese, and tomato slices. Grind pepper on the tomatoes, then add onion slices and lettuce. Cover with the two tops, then slice each loaf into about four segments, cutting diagonally, both for appearance and ease of eating. Serves 4-6. John W. Fiero
muffulettas from Cedars Grocery in Lafayette, which also makes an olive salad that we can use to make our own sandwiches (or Italian or Greek salads, which we frequently serve with spaghetti and other pasta dishes). Perhaps the best place to get a muffuletta already made is the famous Central Grocery on Decatur Street in the French Quarter. We used to order jars of olive salad from Central Grocery by the case, and at one point split cases with Frank and Neva. But that was before we discovered that we could get a similar mix in Lafayette. Even outside of Louisiana, I have seen the requisite olive salad on grocery shelves. One familiar brand is Boscoli, which, though pricey and a bit astringent, is entirely suitable. The other important ingredient that is not readily available outside south Louisiana is the Italian muffuletta loaf. It is round, about 9" in diameter, and about 2" thick. Although hardly the same thing, a good loaf of French or Italian bread can be used as a substitute. Those of you living beyond the muffuletta pale will not really have a choice. The recipe here assumes that you buy the olive salad already made and are lucky enough to get a muffuletta loaf. 1 muffuletta loaf, cut in half horizontally 1 cups of olive salad mix 1 large tomato thinly sliced 1 cup shredded iceberg lettuce lb. capicola, thinly sliced lb. mortadella or cotto salami, thinly sliced or shaved lb. honey ham, thinly sliced or shaved lb. pepperoni, thinly sliced lb. mozzarella or provolone, thinly sliced If you cannot find Boscoli or some other olive salad mix, you can make your own. One
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recipe for the mix requires cup black, brine-cured olives, such as kalamatas, pitted and chopped cup pimiento-stuffed green olives, chopped cup chopped celery, with leaves cup carrots, finely chopped cup of small capers a cup chopped fresh Italian parsley cup pepperoncini (small salad peppers), drained, left whole 1 cup Giardiniera (Italian pickled vegetables) 1 Tb oregano tsp celery seed 3 garlic cloves, finely diced cup olive oil 1 tsp freshly ground black pepper Making the sandwich From the bottom half of the loaf, pull out some of the breading to make a "well" for the sandwich ingredients. Spread one half of the olive salad mix on that half, leaving at least a " apron around the mix. Top the olive salad with the lettuce, tomato, mortadella, ham, capicola, pepperoni, and mozzarella or provolone. Cover with the remaining olive salad mix. At this point you can cut the sandwich into up to 8 wedges and serve. However, you might also place the sandwich on a plate in the refrigerator and cover it with another plate weighted down by a sauce pan of water and leave it for a couple of hours. That will compress the sandwich and help the ingredients meld. Jane and I prefer to slightly toast the sandwich on a cookie sheet in a preheated, 350 oven and serve it warm. Will serve up to 4 if accompanied by potato salad or some other suitable sideand a nice cold glass of beer. John W. Fiero
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d s a & l a S
Sa lad
s g Dressin
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Salads
ARTICHOKE HEART SALAD '
I was served a similar salad at a luncheon in a restaurant and thought it was good, and worth trying to copy. I've added an embellishment or two as well. 1 tall can Progresso (or other good brand) artichoke hearts Vinaigrette dressing Slices of fresh tomato Slices of Bermuda onion, made into rings Lettuce Dried dill weed Marinate quartered artichoke hearts in vinaigrette dressing several hours (overnight is great), stirring occasionally. When ready to prepare your salad, cover plate with lettuce, add artichoke hearts, then tomato slices, topping with onion. Pour some of the marinade over each serving, then sprinkle with dried dill weed. Vinaigrette Dressing Use on the recipe above, but it has many uses. I always keep a bottle in the refrigerator. cup salad oil cup red wine vinegar tsp white pepper 2 Tb Grey Poupon Dijon Mustard 1 clove garlic, pressed Mix all ingredients together in a bowl. Pour into a bottle and shake well. While not necessary, try to make the day before, or at least several hours, before you plan to serve.
Frank Wallace
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4 Tb honey 2 Tb lemon juice tsp dry mustard 2 tsp poppy seed Mix all ingredients except poppy seeds in a blender and pour into a small, spouted measuring cup. Stir in the poppy seed and chill until ready to use. John W. Fiero
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makes a good substitute for the steak. 1 medium size head of romaine lettuce 1 egg 1 to 2 cups onion or garlic croutons 1 tin anchovies 1 tsp Worcestershire sauce b cup olive oil 1 Tb lemon juice 1 large clove of garlic, minced cup grated Parmesan cheese 2 Tb plain yellow mustard Fresh peppercorns Wash and dry the lettuce, then break into bitesize bits in a salad bowl. Slightly beat the egg and combine with olive oil, garlic, mustard, Worcestershire sauce, and lemon juice in pint jar. Cover and shake vigorously. Grind pepper over lettuce, then add croutons, anchovies, and cheese. Add dressing mixture, toss and serve immediately. John W. Fiero I got this recipe from my sister who it from someone else. We have no idea who David is or was, but David knew a good salad when he ate one. head iceberg lettuce cup sesame seeds (I use half an empty Durkee's jar to measure.) 1 Tb butter 2 Tb olive oil 2 Tb red wine vinegar tsp Lary's seasoned salt 1 tsp Accent (I think this is msg. and have no idea why it is used!) - box croutons (I use the Pepperidge Farm seasoned kind.) Brown sesame in butter in a pan. Carefulthe seeds burn easily. Tear the lettuce into bitesized pieces and put in a salad bowl along with the sesame seeds and all the rest of the
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ingredients except the crouton. Toss. Add the croutons just before serving so they will not get soggy. Serves 4-6. Tina Grant
cookbook, Marge's Merry Mixin's. It is my favorite salad. 1 3 oz. package lemon Jello 1 10 oz. can condensed tomato soup, undiluted 1 Tb vinegar tsp salt 1 cup chopped celery cup sliced stuffed olives 1 cup mayonnaise 1 cup small curd cottage cheese, drained well Heat soup and Jello together and stir until dissolved. Cool. Add vinegar, salt, celery, olives, mayonnaise, and cottage cheese. Place mixture in a 10x6x2 rectangle or 8x8 square pan. Chill in refrigerator. Serve on a lettuce leaf with a dollop of mayonnaise. Serves 6-8. Margaret Wallace Story
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used). Use about 2 to 3 tablespoons Durkee's and enough mayonnaise to make it real moist. Taste and adjust seasoning. It is better when it sits in refrigerator a while to absorb seasoning. Of course you can add anything you like such as chopped stuffed olives. Serves 8-10. Tip: Frank says "this is an excellent recipethe only one I use for potato salad. I find it easier and quicker to peel potatoes and dice, then boil about 12 minutes, checking frequently to be sure you don't make them mushy." Sarah Copeland Nettles (Sapie)
onions in 2 tablespoons hot olive oil over medium heat until tender. Remove from heat. Whisk together remaining 4 tablespoons olive oil, lemon juice, mayonnaise, and seasoning in a large bowl, blending well. Add cooked pasta, mushroom mixture, olives, roasted peppers, and artichokes. Toss to coat. Cover and chill 8 hours. I sometimes add a 6 oz. can of drained tuna, which offers a very nice variation on the basic recipe. Jane Wallace Fiero
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and chopped into bits 2 hard-boiled eggs, grated 1 lb. fresh spinach, stems removed Several slices of onion, preferably a red onion, separated into rings lb. sliced fresh mushrooms Toss the above ingredients in a large salad bowl, then add this dressing: cup sugar cup vinegar Tb vegetable oil 1 Tb parsley flakes 1 tsp Lea & Perrins Worcestershire sauce 1 tsp prepared mustard tsp white pepper Put the above ingredients in a small bowl and whisk well. Pour over the salad, toss lightly, and serve. Serves 6 to 8. Frank Wallace
When it congeals, spread top with sour cream. Spoon the other half, which has been left at room temperature, on top of the sour cream. Refrigerate again until firm. Do not stir. Serve on lettuce leaf after cutting into squares. This is delicious and very pretty. Serves 6-8. Cornelia McCraw
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ranch outside of San Antonio, where Tres and I spent our honeymoon. Her husband Tim was a history instructor at Selwyn School while Tres was a student there. She said she adapted it from James Beard. I have made a few adaptations myself. Sprinkle some salt in the bottom of a large wooden salad bowl. Mash several cloves of fresh garlic with a fork in the bowl, mixing it with the salt. Add 6 to 8 tablespoons of good olive oil and about 2 tablespoons of Regina red wine vinegar (more or less depending on desired tartness). I use a 1-to-4 ratio of vinegar and oil. Add teaspoon Dijon mustard if desired. Shake a good sprinkling of Parmesan cheese and some coarsely ground black pepper. Tear pieces of clean, dry romaine lettuce into bite-size pieces. Toss to cover with dressing. Add chopped tomato, sliced fresh mushrooms, and chunks of avocado. Marinated artichoke hearts are nice if you have them. Sometimes I chop some canned beets and put them in. Margaret Wallace Watson
cup cooked, well-drained green peas (I use Le Seur) 2 Tb pimentos, chopped 1 small bell pepper, chopped 2 cups well chilled Fresca or any lemonlime soda Soak gelatin in cup cold water for 5 minutes; dissolve in a cup boiling water; if necessary heat mixture to dissolve gelatin completely. Add lemon juice, vinegar, salt, sugar, and mix to blend. Chill until almost set; chill vegetables also. Add vegetables and Fresca or soda and pour into a mold and chill until very firm. Serve on lettuce. Serves 6. Margaret Copeland Wallace
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dressing into fruit mixture. cup halved seedless green grapes may be added if desired. Neva Nabors Wallace
Salad Dressings
BLENDER MAYONNAISE '
Making mayonnaise in the blender as opposed to using a wire whisk makes homemade mayonnaise, as far as I'm concerned, a possibility. Place in blender container 1 egg 1 tsp dry mustard 1 tsp salt Dash cayenne pepper 1 tsp sugar cup olive or vegetable oil Cover and blend on "High" until thoroughly combined. With blender still running, take off the cover and slowly add cup vegetable oil and then 3 Tb lemon juice until thoroughly blended. Add slowly cup vegetable oil and blend until thick. You may have to stop and start the blender to stir down the mayonnaise. Makes about 1 pint. Jane Wallace Fiero
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tsp black pepper Place all ingredients into a blender or food processor. Blend until all vegetables are pured. Store in a covered jar. Makes about 1 cups. Margaret Wallace Story
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1 cup canola oil cup raspberry vinegar a cup sugar medium red onion, cut in chunks tsp poppy seeds tsp salt 1 clove garlic Place all of the ingredients in the blender and blend until smooth. Serve on favorite salad greens. Keeps well in the refrigerator. Makes about 1 cups. Margaret Wallace Story
VINAIGRETTE '
1 cup extra-light olive oil b cup to f cup red wine vinegar tsp dry mustard tsp salt tsp pepper tsp sugar Blend all ingredients in a blender or food processor. Serve on salad while vinaigrette is still emulsified. Shannon Lee Hughes
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Sau ce s,
s, and g n i n Co so a n Se
di
m
s ent
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1 large egg cup evaporated milk 1 cup sugar 1 tsp vanilla tsp cinnamon (optional) Melt the chocolate in the top of a double boiler (over boiling water). Beat the egg, combine it with the evaporated milk and sugar and stir it in the melted chocolate. Cook for about 20 minutes. Remove from heat and beat with electric mixer for at least a minute. Stir in vanilla and cinnamon. Let cool before using. Makes about 1 to 2 cups. John W. Fiero
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2 Tb Worcestershire sauce 1 tsp Tabasco 3 bay leaves Juice of one lemon 3-4 tsp sugar 1 cup white wine In large heavy pot, saut onions, garlic, and celery until soft but not brown. Add tomato sauce, paste, and water. Stir in remaining ingredients. Cook on low fire at least 3 hours, stirring occasionally. Drop in fish filets, shrimp, or whatever after sauce is done. Serve over noodles. Can also be used as spaghetti sauce. Martha Tolson Griggs
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r a e g v es e B
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Beverages
BLOODY MARY '
This recipe can be increased to serve as many as need be. 6 oz. V-8 Juice 1 oz. vodka or gin Lime, cut into 8 pieces Tabasco Worcestershire sauce Place V-8 Juice into glass. Add vodka or gin. Squeeze lime into mixture. Add Tabasco and Worcestershire to taste. Tip: Frank likes to add a little prepared horseradish to the other ingredients. Margaret Wallace Story
On the rocks Fill an old fashioned glass with cracked ice. Add at least two olives speared on a cocktail pick. Measure and poor in the remaining ingredients. Stir and serve. Straight up Fill a cocktail shaker with cracked ice. Add the vodka or gin and the dry vermouth and liquid from olive jar. Shake. Strain over speared olives in a martini glass. Serve. John W. Fiero
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LEMONADE '
This recipe came from a picture book we read to Joshua when he was small. The book has long-since been forgotten, but not Fletcher's Fabulous Lemonade. 12 lemons Grated rind from 2 of the lemons 2 cups sugar Squeeze the 12 lemons. Add the sugar and grated rind to the lemon juice; mix well. Store in a quart jar. When ready to serve, add 3 quarts of ice water to the lemon syrup or mix individual servings by adding about a cup syrup to a glass of water and ice. Jane Wallace Fiero
MIMOSA
These taste the best at 11:00 on a Sunday morning! Orange juice, chilled Champagne, chilled (brut is best) Large red wine glasses Put 4 oz. champagne in glass and add an equal
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r t e e n s E
eat Dishes
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Beef
AUNTIE'S COUNTRY FRIED STEAK '
Auntie (Lana Copeland Young), my daddy's sister, was a marvelous cook and everybody in the family recognized her as such. But she was the kind of cook who concocted her own recipes as she went along, using a squirt of this and a dollop of thattaste and if you think it needs a little something, just add it or if it seem to be too much, take out a little if you can, and if you can't, remember not to use quite as much next time. So her recipes were never what you could call exact or scientific, but the results were always superb. Get as much round steak as you will need to serve the number of people you are having for dinner. Cut into individual serving pieces and hack well, using a mallet or the side of a thick saucer. Place meat in salty water for at least 30 minutes, longer if you can. Make the water pretty salty. Put some flour in shallow container or on waxed paper and sprinkle on some black pepper, mix well. Take meat out of the salt water and place, piece by piece, in flour and pat in as much flour as possible. Fry in fairly hot fat, turning once. Auntie's steak, as I remember it, always came out tender and juicy with a lovely, soft coating on it. Mine sometimes sticks and leaves some of the coating in the pan, but I just scrape it up when I make the gravy, which you do by pouring off all but a little (about cup) of the grease, add some flour (2 Tb) and stir to brown, along with the steak leavings; add 1 cup milk or half milk and half water, and stir and cook until smooth and thick. If it seems
too thick add a little more liquid. Add salt and pepper to taste. Use some of the flour from the steak for gravy if there is some left. If you try this recipe, may Auntie stand by your side and guide you! Note: Use top round or, even better, get the tenderized round steak and you won't have to "hack." Auntie didn't know about this for she and Uncle Jack butchered their own beef. Margaret Copeland Wallace
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Immediately prior to serving, add sour cream. Serve over wide egg noodles. Add at least two beef bouillon cubes to water in which you cook the noodles for extra flavor. You could, I suppose, serve over rice. Serves 4-6. I have not frozen this dish, but it will keep several days in the refrigerator if you have leftovers. Frank Wallace
BRISKET '
The marinade used here is a loose adaptation of one found in The Joy of Cooking. It has been a consistent success, although brisket as a cut is always iffy. Freeze the leftover marinade for use with other cuts of beef, like chuck roast or London broil. 3 to 4 lb. brisket Marinade (double if you're using a whole brisket) 1 onion finely chopped cup soy sauce 1 8 oz. can tomato sauce 1 Tb brown sugar 1 tsp dry mustard Either 1 tsp of salt and finely chopped garlic clove or 2 tsp garlic salt Tabasco or other hot sauce to taste 1 tsp coarsely ground black pepper Place the brisket on a piece of heavy duty aluminum foil big enough to cover generously and place in a pan to prevent dripping when cooking. Combine remaining ingredients and pour over meat, turn the foil up over the meat securely, and marinate, overnight is nice. Either cook in the pan on the grill (opposite the fire) or place pan in a slow oven (250 to 300) 4 to 6 hours. John W. Fiero
CARBONADE '
I found this recipe a year or so ago, in the course of scouring the Internet for something that would make a romantic meal. I dont know how romantic a hearty beef stew is, but this was certainly delicious. Many recipes that
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you find on the net do irritating things like telling you to make a 4-quart soup in a 2-quart pot, but the instructions and proportions contained herein are accurate. If youve got strong arms, I recommend serving the stew over polenta. If, however, you dont feel up to mixing the culinary equivalent of cement on the night in question, rice or potatoes work just fine. Carbonade is one of the classic Valdostan stews, and was a mainstay of the valley diet. The traditional recipe calls for the use of salt-cured beef, which is quite dark and gives the dish its name (carbonade, charbon, charcoal). Now restaurants commonly prepare it with fresh beef, though some chefs marinate the meat overnight. Cooking times have decreased from the three hours of the original. Also, some cooks now put the onions through a strainer or thicken the sauce with a little flour. 2 pounds lean beef, cubed 2 medium-sized onions 1 bay leaf A few whole cloves A pinch of freshly ground nutmeg A pinch of powdered cinnamon A pinch of sugar (optional) Some flour Beef broth 2 cups dry red wine, ideally from the Valle D'Aosta cup unsalted butter Salt and pepper Flour the beef and brown the pieces in the butter, fishing them out of the pot with a slotted spoon and setting them aside as they're done. Slice the onions into rounds and brown them in the same pot, add a ladle of broth, and simmer until the broth has evaporated. Add the meat and the spices, shred the bay
leaf into the dish, salt it, and add a pinch of sugar if you like. Then add the wine, bring it all to a boil, reduce the heat to a slow simmer, and cook covered, adding more broth as necessary to keep it from drying out. After about an hour, dust it with a healthy grinding of pepper, and serve it with polenta or boiled potatoes seasoned with butter and sage. Joshua Copeland Fiero
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Salt Coarse ground pepper Milk Worcestershire sauce Bacon grease for frying The cube steaks are usually already tenderized by the store. Sprinkle liberally with garlic powder, salt, and pepper. Rub in with fingers. Place a cup or more flour on a piece of wax paper. Place milk in a pie pan or flat bowl. Sprinkle Worcestershire in milk. Have grease in frying pan ready on the stove. Dip a piece of steak in flour, coating well. Brush off excess. Dip in milk. Dip again in flour. Place in hot frying pan. Repeat for each piece of meat. Cook over medium high heat. I just use a couple of spoons of bacon grease to fry in, really more like sauteing. You may have to add more grease during the cooking. Cook on one side until brown. Then turn. I cook mine until it gets pretty dark. When both sides have crisp, dark coating, place in pan in warm oven. When all the pieces are cooked, add about 3 tablespoons of flour to grease. Add a cup or more milk, scraping up pieces of crust to make cream gravy. Margaret Wallace Watson
The meat used is called "skirt steak," and is similar to flank steak, only stringier. It costs a lot less. We can buy it for $2.59 to $2.79 per pound. It is a long, thin piece of meat. Rub the meat with garlic powder, salt, and coarse ground pepper. Sprinkle with soy sauce. Build your fire. Some people marinate the meat in vinegar and oil and spices. Bill Watson, Tres's brother, favors this method. Tres uses a dry rub. Barbecue meat, searing outside and then cooking off to the side of the fire. The cooking does not take very long, about 20 to 30 minutes. Slice the meat against the grain, like a flank steak, into thin slices. Place the sliced meat in the middle of a hot flour tortilla. (Heat tortillas individually in an ungreased skillet.) Spoon on the sauce, which is called Pico de Gallo sauce, and add a dollop of sour cream. Roll up in tortilla and eat. Sauce recipe follows Pico De Gallo Sauce There is no firm recipe for this. Tres experiments a lot. But this is the basic recipe. Finely chop a bunch of green onions, including tops. Chop two greenish tomatoes. If available, chop a tomatillo or two. These are small, hard, green tomatoes that have a brown paper-looking cover. Chop several tablespoons of cilantro, sort of like Mexican parsley. It has a very pungent flavor, which is characteristic of the sauce. It is an important ingredient, but use sparingly until you decide if you like it. Finely chop a Serrano pepper or two, depending on how hot you like your sauce. Serranos are small, thin hot peppers. They look like Tabasco peppers, only green. Mix all these together. Add salt and pepper to
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taste. If it needs a little more punch, add a splash of red wine vinegar and a little oil. Margaret Wallace Watson
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1 lbs. lean ground beef (15% or less fat preferred) 1 cup milk (skim will do) 1 Tb Worcestershire sauce 1 tsp chopped fresh or tsp dried sage leaves tsp salt tsp dry mustard tsp pepper 1 clove garlic, finely diced 1 large egg cup seasoned bread crumbs 1 small onion, chopped ( cup) cup catsup or barbecue sauce Heat oven to 350. In a bowl, mix all the ingredients except catsup or barbecue sauce. Don't be shy: knead the mixture with your bare hands, then press it evenly into an ungreased loaf pan, 8 x 4 x 2 or 9 x 5x 3. Spread the catsup or barbecue sauce over the top. Cook for 1 - 1 hours. Let cool 5 minutes, slice, and serve with mashed potatoes and green beans for a nice, easy meal. John W. Fiero
tsp salt (I omit) tsp pepper 2 10 oz. cans condensed tomato soup lb. sharp cheese, shredded 1 cups cooked rice 4 green peppers Cook ground beef until brown; pour off fat. Brown onion and garlic in same skillet. Add meat, salt and pepper, and tomato soup to onion. Simmer 10 minutes, covered. Add cheese and rice. Heat until cheese melts. Cool. Cut pepper in half lengthwise. Remove membranes and seeds. Cook in boiling salted water in Dutch oven until barely tender, about 3 minutes. Drain and cool. Place peppers on baking sheet. Spoon rice mixture into peppers. Cover with aluminum foil. Bake in 400o oven 45 minutes or until hot. Makes 4-6 servings. These freeze well. Margaret Wallace Story
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rounded tablespoons of mixture into 13x9x2 inch baking pan. Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover pan tightly with aluminum foil. Bake in 350 oven 1 hour or until hot and bubbly. Makes 6 to 8 servings. Margaret Wallace Story
Note: Doris served this with a macaroni salad, Southern-style green beans, and fresh melon balls in white winea fine meal. Margaret Copeland Wallace
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tablespoons flour and two of butter in Dutch oven, mixing together over low heat, gradually adding the liquid from the roast. Use a wire whisk for this procedure so that you do not have lumps. This makes the best gravy you ever tasted. Slice the roast, serve with the gravy and rice or potatoes. A 4 lb. roast serves 8-10. Frank Wallace
steel mixing bowl), pour on the cooled marinade, cover, and refrigerate for at least 4 days, a week preferably. Turn the meat every day so the marinade has a chance to do its thing on all sides of the roast. On the day of enjoyment, remove the meat from the marinade and dry it with paper towels. Throw away the vegetables but save the marinade. 5-6 pound bottom round or boneless rump roast Seasoned flour b cup cooking oil 1 large onion, sliced 6-8 whole cloves 1 or 2 bay leaves 3 cups reserved marinade 2 Tb butter 2 Tb sugar 2 Tb flour 1 cup gingersnap crumbs Dust the meat well with seasoned flour and brown in about b cup of hot oil over medium heat for about 20 minutes. Turn the roast to brown on all sides. Then pour off the excess oil and add 1 large onion, sliced; 6 or 8 whole cloves; a bay leaf or two, and 3 cups of the reserved marinade. Cover and simmer for about 3 hours, until the roast is almost tender. Remove the meat and again strain the marinade, discard the onions, etc., and return the roast and the strained marinade to the pot. Make a sweet roux in a small skillet: melt 2 tablespoons of butter, then stir in 2 tablespoons of flour. Cook, stirring, over low heat, until the roux is a rich, nutty brown color. Stir the roux into the marinade. Cover and continue cooking until the meat is tender, about another hour.
SAUERBRATEN '
This recipe comes from Merle Elliss Cookin USA column, which appears regularly in our newspaper. He says that several cuts of meat work wellrump, sirloin tip, chuckbut that his preference is for a 5-to6 pound piece of bottom round or boneless rump as both of these cuts are firm enough to hold up under a week of soaking in the marinade without falling apart. Marinade 2 cups white vinegar 3 cups white wine 1 cup water 2 good-sized onions, peeled and sliced 6 or 7 carrots, peeled and sliced A few peppercorns and whole cloves (6-8 each) 4 or 5 bay leaves 2 tsp salt 1 tsp mustard seeds A few sprigs of parsley Combine all in a large saucepan, bring to a boil, reduce heat and let simmer for about 5 minutes. Then cool. Put the meat in a good-size glass bowl or crock (I used our very commodious stainless
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To serve, remove the meat to a heated platter. Sprinkle a cup of finely ground gingersnap crumbs into the gravy (zap regular gingersnap cookies in a food processor or roll them with a rolling pin to make crumbs). Using a wire whisk, cook and stir for 2 or 3 minutes until the gravy is smooth and slightly thickened. Slice the meat and pour a bit of the gravy. Pass the rest in a gravy boat. Serves 6 to 8. Ellis suggests serving the sauerbraten with potato pancakes, sour cream, and applesauce. The column also offered a recipe for potato pancakes, which I tried but found a lot of trouble and no better than what Irma offers or what comes in a box. Margaret Copeland Wallace
3 Tb butter 1 Tb vegetable oil cup finely cut onion cup finely cut celery cup finely cut bell pepper 1 Tb minced garlic Add the season mix and cool. Make many slits in the roast and stuff the seasoning into them. If any seasoning is left over, smear it over the top of the roast. Roast according to taste (oven, grill, smoker). Jane Wallace Fiero
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douse with at least a cup Lea & Perrins, cover with heavy foil, put in oven set at 275. At the end of 5 to 6 hours, uncover and pour the barbecue sauce over the brisket, and continue baking another hour. Slice at angle and serve. Frank Wallace
tender, meat is done, and rice has plumped about 45 minutes. This mixture will stuff 8 to 10 peppers, depending on their size. Cabbage Rolls Discard the tough outer leaves and core. Hold the cabbage under running water to loosen the leaves. Have ready a pot of boiling water, put in the leaves for a few seconds to soften facilitating rolling them. Place an appropriate sized spoonful of meat mixture on the leaf, roll, folding ends and sides as you go to seal mixture in; secure with a toothpick. Place in saucepan, making more than one layer if necessary. Pour the mixture of broth and water over the cabbage rolls, cover, and simmer about 45 minutes. Grape Leaves Add 1 tsp chopped fresh mint leaves or tsp dried mint to meat mixture. If using jarred grape leaves, rinse in warm water. Be sure the shiny side is down, place a spoonful of meat mixture on the leaf, and roll, folding ends in as you go to seal mixture in. Place folded side down in saucepan, making more than 1 layer if necessary. Pour the mixture of broth and water over the grape leaves, cover and simmer about 45 minutes. Serve peppers, cabbage rolls, or grape leaves with dollops of plain yogurt or sour cream. Jane Wallace Fiero
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and thought it was delicious. May also use left over roast cut in pieces, or some other cut of beefchuck or stew meat. 1 round steak cut into cubes 1 onion, sliced 1 green pepper, sliced 1 can beef consomm cup red wine to a cup flour to a cup seasoned bread crumbs 1 tsp Kitchen Bouquet pound fresh mushrooms (optional) Combine the consomm and the wine in an oven-proof pot. Add the flour and beat with a whisk. Then add meat, onion, green pepper, and Kitchen Bouquet; spread bread crumbs on top. Cover. Bake at 350 for 30 to 45 minutes. Reduce heat to 250 and cook another 2 to 3 hours until meat is tender. Add fresh mushrooms last half hour. Serves 4. Roma Hepburn
cup dry Marsala wine 2 beef bouillon cubes Saut sliced mushrooms in 2 tablespoons butter/oleo, set aside. In the same pan as you sauted the mushrooms, add 3 tablespoons of butter. Dredge veal in flour and saut over medium heat about 1 minute on each side. Do not overcook; it will be tough! Don't overcrowd your pan. Keep each batch warm in a 200 oven while you finish the saut process with the veal. You may have to add butter as you go along. When the veal is complete, make sure you have about 3 tablespoons of browned butter/flour in your pan. Add 3 tablespoons more of butter and 2 tablespoons of the seasoned flour. Brown the flour in this mixture. Add the bouillon cubes that have been melted in a cup of boiling water and the half cup of Marsala. Bring to a boil. Add the veal, coating it with the sauce and serve. Suggest serving with pasta and tomato sauce, a green vegetable, salad and French or Italian bread. I think white wine (or perhaps a good Chianti) goes well with this dish. Enjoy! Frank Wallace
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container with these ingredients cup vinegar cup catsup cup Worcestershire sauce cup water 1 tsp dry mustard 1 small clove of garlic, mashed stick melted margarine cup chopped onion tsp sugar tsp chili powder tsp salt Dash of red pepper While the chops are grilling, brush them frequently with this marinade. Cornelia McCraw
cup dry white wine Brown roast on all sides in iron Dutch oven to which the oil was added. Remove roast to platter. If fat is burned, discard and add more. Brown the onion, garlic, and carrots. Saut until wilted. Spread out evenly on bottom of Dutch oven. Sprinkle parsley and thyme on roast and place on vegetables. Add bay leaves, water, and bouillon. Cover and place in 325 oven. Cooks in about 2 hours, depending on roast size. Get the roast tender, but not overdone. In last hour, baste roast every 20 minutes with bulb baster. When done, place roast on platter. Add wine to Dutch oven contents, bring to simmer. Using a potato masher, thoroughly mash the vegetables. This is your sauce to be served on slices of roast. We frequently serve with Uncle Ben's Long Grain and Wild Rice, and the sauce is good on it as well. Frank Wallace
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4 Tb sesame seed Combine soy sauce, garlic, ginger, and sesame oil. Place tenderloin in a heavy plastic bag, pour soy sauce mixture to coat. Let marinate 2 hours at room temperature, but preferably overnight in the refrigerator. Remove pork from marinade and pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seeds on a separate shallow plate. Roll pork well in honey mixture, coating well, then roll in sesame seed. Roast in a shallow pan at 375 from 20-30 minutes, until meat thermometer inserted registers 160. Remove to serving platter; slice thinly to serve. Jane Wallace Fiero
1 stick butter Steam the pork and chicken until tender and ready to fall from the bones. Remove bones and cut meat fine and return to broth. In another vessel cook potatoes, onions, and lemon sliced thin (with seeds removed) just until potatoes are barely tender. Put the two mixtures together and add tomatoes and let simmer. With a slotted spoon, begin mashing the stuff in the stew against the side of the pot, stirring up from the bottom. Continue this until nothing is recognizable of itself but all is blended. Add seasonings: 1 cup tomato catsup cup Worcestershire sauce 3 or 4 Tb prepared mustard Salt, pepper, dash Tabasco 1 stick butter Mix well and add the corn. Simmer slowly until all flavors are well blended (at least 30 minutes), but stir frequently to keep the stew from scorching. If the stew does not seem thick enough, add a few bread crumbs. This amount will serve 25 people. Serve with rice. I have found through the years that we like it best without the chicken, so I use just the lean pork and cut the other ingredients in half, and it always turns out well. This dish is a lot of trouble to prepare, but it is special and well worth the effort. It is better the next day so can be prepared ahead of time. It freezes well too. Note: Instead of standing there mashing my heart out against the sides of the pot, I'm going to try putting all that stuff in a food processor and see what will happen. Margaret Copeland Wallace
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lb. chorizo, casings removed 2 lbs. boneless pork loin, cut in cubes cup all-purpose flour 2 Tb vegetable oil 3 14 oz. cans chicken broth 1 14 oz. can whole tomatoes, drained and chopped 3 4 oz. cans chopped green chiles, undrained 1 large purple onion, sliced into rings 3 cloves garlic, crushed 2 tsp ground cumin 2 tsp cocoa 1 tsp dried oregano tsp salt 1 stick cinnamon 2 15 oz. cans black beans, rinsed and drained 1 15 oz. can white hominy, rinsed and drained 1 10 oz. package frozen whole kernel corn cup beer or tequila Flour tortillas Butter or margarine Brown chorizo in a Dutch oven, stirring until it crumbles; drain well, and set aside. Dredge pork in flour. Brown pork in oil in Dutch oven over medium heat. Stir in Chorizo, chicken broth, and next 9 ingredients. Bring to a boil; reduce heat, and simmer 1 hour. Stir in black beans and next 3 ingredients; cover and simmer 30 minutes. Remove cinnamon stick. Set stew aside, and keep warm. Wrap tortillas tightly in aluminum foil; bake at 350 for 15 minutes or until thoroughly heated. Spread warm tortillas with butter, and serve with stew. Serves 6 or more. Shannon Lee Hughes
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1 onion cut in strips 8 oz. bean sprouts, drained cup bamboo shoots (8 oz. can), drained sliced water chestnuts 1 tsp cornstarch 3 Tb soy sauce 1 cup dry white wine Cut pork into thin strips or small nuggets. Quickly brown in hot seasoned oil using wok or skillet. Add green pepper, onion, bean sprouts, bamboo shoots, water chestnuts, soy sauce, and white wine. Saut until tender. Combine cornstarch and enough water to make a thin paste. Pour over pork and vegetable mixture. Stir until mixture is thickened. Serve immediately. Makes 4 servings. Frank Wallace
Lamb
LAMB CURRY '
This is from my good friend, Roma Hepburn. We think this is one of the best lamb curries we've ever tasted. Of course this applies only to those of us who eat lamb! 2 lbs. lamb stew meat cup flour Salad oil 2 sliced onions 2 to 3 Tb curry powder 1 tsp salt tsp cinnamon tsp ground cloves 1 beef bouillon cube cup tomato juice Touch of garlic lemon 1 small box raisins
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Cook meat in enough water to leave 2 cups broth. Add bouillon cube to the broth. Chill and remove all fat. Saut onions and garlic in salad oil. Add flour and stir until flour is cooked but not browned. Slowly add the broth. Add seasonings. Add meat, 1 small box raisins, juice of lemon (maybe more) and tomato juice. Simmer an hour or so. Serves 6. Margaret Copeland Wallace
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e r t e s n E
Poultry
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Poultry
AUNT VERDI'S DEEP DISH CHICKEN PIE '
Bill and Louise Wilson were among the first friends we made when we moved to Fort Myers. They live in the midst of a beautiful orange grove between Fort Myers and Alva, and supplied us with oranges and grapefruit while we lived there. We count them among our dearest friends. Louise's Aunt Verdi was a delightful, intelligent lady, well in her eighties, as spry as a cricket and sharp as a tack. She says her kitchen has always been a busy one as she makes jams and marmalades and other goodies to be sold in Uncle David's grocery store just down the road from their home in Alva. I count myself among the chosen to be given three of her recipes to use and to include in this book. I give you these recipes just as she gave them to me as I sat by her side on a sofa in Louise's living room. Cook a tender, young chicken (never use a tough old hen) in water to barely cover until doneabout a 3 pound bird. When the chicken is cool enough, remove meat from bones and cut into large pieces. The tender skin should be cut into small strips. Next, prepare cubed potatoes, sliced carrots, 1 large onion coarsely chopped, and celery chopped 1 cup eachby boiling in small amount of water until tender. Save the vegetable broth. Next, open a can of English peas (16 oz.) and save the juice. Next, place the drained vegetables and the drained peas in deep baking dish and then add the chicken. Next, prepare a sauce of 3 tablespoons butter and 2 tablespoons flour and blend well in saucepan and brown (Florida roux maybe?). Add salt to taste. Then add 2 cups of the chicken broth plus the vegetable broth and the juice from the peas and cook
until thickened like a sauce and creamy. Pour over vegetables and chicken in baking dish liquid should almost cover contents. Top with cut biscuits, sprinkle over paprika, and bake at 350 to 400 until brown, about 30 minutes. Note: I did not get Aunt Verdi's biscuit recipe, but I used "Idella's Crisp Biscuits," and they seemed just right. Margaret Copeland Wallace
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Thin-sliced baby Swiss cheese (also from the deli) Mayonnaise Italian seasoned breadcrumbs Place chicken breast on waxed paper on cutting board; pound with a meat mallet until thin enough to roll. If the breast portion pounds out too big and seems too unwieldy to roll, I simply cut it in half. On each pounded breast, place slices of ham and then cheese to cover. Roll and secure with a toothpick, smear generously with mayonnaise, and roll in the seasoned breadcrumbs to cover. Melt about 4 tablespoons of butter or margarine in the bottom of a shallow baking dish (I do this in the oven while I'm preparing the chicken), arrange the rolled chicken breasts in the pan, and bake in a 350 oven 45 or so minutes, until chicken is tender and the breadcrumbs toasty. Jane Wallace Fiero
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pan or skillet, combine the cream and mustard and heat and stir. Add the spinach and mushrooms. When they are cooked, add the chicken and stir mixture together. Add cooked pasta and toss. Serves 8. Wheat Story Teller
1 cup water, approximately Put the flour in a mixing bowl, mix in the salt, and add the water gradually, mixing with a dinner fork. When mixed, turn onto a wellfloured board and knead until smooth. You'll need to use extra flour on your hands and on the dough while doing this. Divide the dough into 2 equal parts (it is easier to work with this way). Flour your board well again, and roll out one part of the dough with your rolling pin until the desired thickness is achievedabout c inch or less. Flour may be needed on the dough to keep it from sticking as you roll it out. Adequate flour under the dough keeps it from sticking to your board. Cut the rolled dough into strips about inch wide and 1 inches long. Drop them into the boiling broth one at a time. Repeat with the other half of the dough. Continue to boil, covered, about 30 minutes. Taste the broth for seasoning. You may need to add both additional salt and black pepper. Then add your chicken, stirring to mix together. When chicken is thoroughly warm, set aside. Let the pot sit as long as you canan hour or more is optimum. Bring back to simmer. If your broth is too thin, thicken with cornstarch mixed in a little cold water until the proper consistency is reached. Serve with cranberry sauce, green peas, and cornbread. Will keep several days in the refrigerator. Reheat in the microwave. Does not freeze well at all. Frank Wallace
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3 cups self-rising flour tsp poultry seasoning a cup shortening 2 tsp bacon drippings 1 cup milk Cover chicken with water and bring to boil in large Dutch oven, add 1 tsp salt, tsp pepper, and next 3 ingredients, cover and reduce heat simmering for 1 hour. Remove chicken, reserving broth in Dutch oven, cool chicken, skim fat from broth, bring to a simmer. Skin, bone, and coarsely chop chicken. Add chicken, bouillon, and remaining salt and pepper to broth. Return to simmer. Combine flour and poultry seasoning in a bowl. Cut in shortening and bacon drippings with a pastry blender until mixture is crumbly. Add milk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Roll out to c thickness, cut into 1 inch pieces. Bring broth mixture to a boil. Drop dumplings, a few at a time, into boiling broth, stirring gently. Reduce heat, cover and simmer stirring often for at least 25 minutes. It normally takes longer than 25 minutes, closer to 1 hour, for dumplings not to be doughy. Amy Story Woodard
onion pieces together during the cooking. 3 Tb butter, divided 1 tsp salt, divided 1 tsp pepper, divided 1 frying chicken, cut in serving pieces 1 Tb paprika 12 small, white onions, about lb. 2 Tb chopped celery leaves lb. mushrooms, sliced 1 cup diagonally sliced celery 1 cups dry white wine (or white grape juice or water) tsp dried thyme leaves cup sour cream or plain yogurt Melt 2 tablespoons butter in Dutch oven or large skillet. Sprinkle 1 teaspoon salt and c teaspoon pepper over chicken. Brown chicken in butter and remove. Stir paprika into butter in skillet, adding remaining 1 tablespoon butter. Add onions and celery leaves, cover and cook over low heat five minutes; add mushrooms and cook another 5 minutes. Return chicken. Add sliced celery, chicken broth, white wine, remaining teaspoon pepper and thyme. Cover and simmer 25 or 30 minutes until chicken is tender. Mix together flour and sour cream or yogurt, stir into chicken mixture. Heat but do not boil. Serves 4-6. Margaret Copeland Wallace
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frozen 2 tsp soy sauce 1 cup chicken broth 1 Tb cornstarch or arrowroot 2 Tb cold water Remove skin from chicken and cut meat into strips. Saut in the oil. Add rest of ingredients except cornstarch and water. Cover and cook 5 minutes. Blend cornstarch and water and add to mixture. Cook and stir until thickened. Serve at once. Serves 4. Frank Wallace
or in the pan, and tasting deliciously succulent, these humble pieces of chicken will never be disdained. If you have any left over, they warm up beautifully the next day. 4 lbs. (about 24I usually buy by the number) chicken wings, tips removed cup honey a cup soy sauce 1 Tb frozen orange juice concentrate 3 cloves garlic, minced tsp Chinese five-spice or tsp powdered ginger Arrange the wings so they fit snugly in a flat, shallow baking dish. Mix remaining ingredients together and pour evenly over the wings. Turn the wings so they all get coated with the mixture. The wings can soak in the sauce at room temperature for several hours or in the refrigerator for several days if convenient. I always let mine soak at least over night, covered with foil. When ready to bake, set oven at 500 and let preheat. Cover wings tightly with foil on top and place in 500 oven, and let bake 10 minutes, then reduce heat to 300 and bake another hour. Lift foil and test for doneness; give them another 10 minutes if necessary. Remove cover from the baking dish, turn oven up to 350 and let them glaze for another 15 minutes. During the marinating time, turn the wings several times. They should come out a deep, rich, shiny brown. The Chinese fivespice gives a different "oriental" taste that adds to the dish, I think. I have used the ginger, though, and it is good. We serve this with Original Uncle Ben's Long Grain and Wild Rice, cooked according to package directions. Serves 6-8. Margaret Copeland Wallace
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leaf. Add enough of the canned bouillon to cover the chicken. Cover and simmer slowly, until chicken is tender and easy to pull from the bone, probably between 45 minutes and an hour, depending on the size of your chicken and its tenderness. Remove chicken from Dutch oven to a platter, add the braised onions to the liquid. Simmer. Remove chicken from bones, discarding the skin. Remove onions from Dutch oven when tender, but still firm. Thicken remaining broth with 3 tablespoons flour and 2 tablespoons butter, or enough flour and butter to make sauce that is medium thin. Return onions and chicken to the Dutch oven. Add mushrooms. Simmer together about 20 minutes, on very low heat. Serve over rice and garnish with fresh parsley sprigs. Braised Onions 18 white boiling onions, peeled 2 Tb butter or margarine 2 Tb cooking oil Heat butter and oil over high heat in heavy skillet, add about half the onions, shake vigorously over the heat, or stir with a slotted spoon until they are browned as near all over as you can getthey won't be uniform. Be careful not to burn them excessively. The brown of the onions adds to the brown-ness of your stew. You can also fix them this way for use with a beef or pork roast. Parboiling in salted water for about 5 minutes speeds up their cooking time in the stew, and I frequently parboil them. Sautd Mushrooms lb. mushrooms (whole if very small, sliced otherwise) 2 Tb butter or margarine 1 Tb cooking oil Heat butter and oil in heavy skillet over high
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heat. When the mixture gets good and hot, but not smoking, add mushrooms, and toss or stir with slotted spoon 4 to 5 minutes. At first the mushrooms will absorb the butter/oil mixture, but in about 3 minutes it will re-appear. Remove from heat when they have browned slightly, and add to your stew. If you plan to serve with broiled steak, cook a little longer, and use all butter, no oil. Frank Wallace
until the consistency of thin sauce is obtained. Add cut chicken, mushrooms, and parsley, and simmer 10 to 15 minutes. Season to taste. Pour into baked shells and place in 350o oven to brown. Neva Nabors Wallace
DUCKS '
This recipe was given to me by my very good friend and former business associate, Joe Callicoatte. Being an avid duck hunter, he also supplied the ducks for me to use with the recipe! One year Joe had miserable luck hunting and had no wild ducks to share. I tried a 4 to 5 lb. Long Island duck, and it worked out very well not like wild ducks, but still very good. cup roux Burgundy wine 3 stalks celery 1 medium onion 1 clove garlic Duck Large apple lb. mushrooms Parsley Chopped scallions 1 can chicken stock Salt and pepper to taste, about 1 tsp each To cup roux, add celery, onion, and garlic. Then add chicken stock and wine in equal amounts to cover your duck if domestic, ducks if wild. Peel and grate the apple and add to the mixture. Cook covered for 3 hours for wild ducks, less for domestic. Serve with wild rice or boiled rice. The liquid the ducks cooked in can be thickened for a delightful sauce. Use cornstarch mixed with cold water to thicken as you like. Frank Wallace
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1 broiler-fryer chicken 2 -3 pounds Equal parts fine, dry bread crumbs and Parmesan cheese cup to cup, depending on size of chicken 2 Tb snipped parsley, or use dried tsp dried oregano leaves, crushed to a cup butter or margarine, melted, depending on size of chicken Combine crumbs, cheese, parsley, and oregano. Brush the chicken pieces with butter, then roll in crumb mixture. Place, skin side up, in ungreased shallow baking dish. Sprinkle with any remaining crumb mixture, so if you have fixed too much, you still use it. Bake at 375 until tender50 or 60 minutes. Do not turn. It will be browned, crisp, and tasty. Serves 4. Margaret Copeland Wallace
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skinned (no wings) 3 16 oz. canned fruits for salad 1 6 oz. bottle soy sauce 1 clove garlic, crushed 3 8 oz. jars sweet and sour sauce Put chicken in large, shallow roasting pan. Drain fruit, reserving juice. Combine fruit juice with soy sauce and garlic. Pour over chicken. Bake uncovered at 350, basting often using the drippings, for about 1 hours or until chicken is golden brown and tender. Pour liquid from chicken into a large sauce pan. Add sweet and sour sauce and simmer an hour or so until sauce thickens. Add fruit. Pour over chicken. Bake uncovered at 350 for hour. Serve over hot cooked rice. Jane Wallace Fiero
1 tsp curry powder 1 tsp salt (may be omitted) Place chicken on grill opposite fire and cook until tender, basting frequently with the marinade. Jane Wallace Fiero
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Entrees
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Crab
CRAB CAKES '
Since moving to Virginia, I have become a "crab" expert. This is a delicious, simple recipe. 1 lb. crab claw meat 2 eggs beaten cup onion, finely chopped cup seasoned bread crumbs (I use Giant brand Italian) 3 Tb mayonnaise 1 Tb Dijon mustard 2 tsp Tony Chachere's Creole Seasoning (or to taste) Paprika Margarine Mix all ingredients except paprika and margarine. Shape into cakes or balls. Sprinkle paprika on each cake and saut in butter or margarine until golden brown. Serve hot. Can be prepared in advance and reheated at 350 for 10 minutes. For a lovely hors d'oeuvre, use a teaspoon to measure the mixture and saut. Makes about 50 quarter-sized cakes. To freeze, cool cakes completely, place on a cookie sheet, and cover with foil. Freeze. When frozen, remove from tray and wrap in foil or place in freezer bag. Return to freezer. Heat in 400 oven approximately 15 minutes. No need to thaw before heating. Margaret Wallace Story
Seafood Restaurant cookbook, Don's Secrets. It is quite a good cookbook with many good recipes, but perhaps my favorite is this one. The recipe calls for "white crabmeat" but I mostly use claw meat, in large measure because it is less expensive, but also because it mixes in better with the sauce. The dish is particularly yummy with twice baked potatoes and an avocado and grapefruit salad. Calories and cholesterol be damned with this one; just eat and enjoy! 1 stalk celery, chopped fine 1 cup onion, chopped fine lb. butter cup all-purpose flour 1 13 oz. can evaporated milk 2 egg yolks 1 tsp salt tsp red pepper tsp black pepper 1 lb. white crabmeat lb. sharp cheddar cheese, grated Saut onions and celery in butter until onions are wilted. Blend flour in well with this mixture. Pour in the milk gradually, stirring constantly. Add egg yolks, salt, red and black peppers; cook for 5 minutes; remove pot from heat. Put in crabmeat and blend well. Transfer mixture into a lightly greased casserole (I use a 10" Corning Ware) and sprinkle with grated cheddar cheese. Bake at 375 for 15 to 20 minutes or until light brown. Serves 6. Jane Wallace Fiero
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3 hard cooked eggs, diced cup minced celery 2 Tb minced green onion 1 cup (4 oz.) grated sharp cheese 1 cup mayonnaise (not salad dressing) 1 10 oz. package frozen asparagus Drain crab. Mix it lightly with eggs, celery, green onion, cheese, and mayonnaise. Arrange cooked and drained asparagus on pie crust shell, top with crab mixture. Bake in preheated 375 oven for 30 to 35 minutes until golden. Serve warm, cut into wedges. It's also good cold. Serves 6. Doraine Wannamaker
1 stick oleo or butter 1 chicken bouillon cube 1 fish bouillon cube 3 cups water 2 cups chopped onion 1 large garlic clove, chopped 1 cup bell pepper, chopped 1 cup celery, chopped Red pepper, black pepper, and salt to taste Melt the butter in a heavy iron skillet. Add the onions, garlic, bell pepper, and celery and cook slowly, stirring frequently, for about 4 to 5 minutes. Dissolve the chicken and fish boullions in the water and add. Simmer, stirring occasionally, for 1 hours. Add the crawfish and cook another 20 minutes. If more liquid is needed, either add water or bouillon. Thicken with cornstarch (about 1 tablespoon) dissolved in a small amount of cold water. Serve over rice. Garnish with chopped parsley and enjoy with a glass of white wine. Frank Wallace
Crawfish
CRAWFISH TOUFFE '
Any cookbook on Cajun cuisine is incomplete without a recipe for crawfish touffe, and there are as many different variations as there are Cajun cooks. Some say that tomato paste or sauce should be added. Others say that a tomato ought not be in the kitchen when the dish is prepared. Still others say, "Start with a roux," and to another group, this is rank heresy. I belong to the no tomato, no roux schoolbut that is not to say the others are wrong or the results of their recipes aren't delicious. It is all in the mind rather than the taste buds, I suspect. This recipe came to us through Jane and John Fiero, and originated with a friend of theirs. I remember the first time I prepared touffe using this recipeit was the night I fell and broke my ankle! The ankle still throbs occasionally, but the recipe stands up well. 1 lb. crawfish tails
Fish
BAKED FISH '
Several years ago we visited the Beisley's at their country home near Columbia, South Carolina. Lawrence caught the fish in his private pond and Lucille cooked them by this recipe. It was the best fish I had ever tasted, so whenever we have fresh fish, this the way it is cooked. Incidentally, this is a very, very old Charleston, South Carolina recipe. 2 or 3 lbs. fish fillets (catfish does well) 1 stick butter (you may use margarine, but it is not as good) cup lemon juice cup dry white wine
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Salt, pepper, paprika Parmesan cheese Salt and pepper the fish. Put butter in shallow baking dish in 450 oven until butter is brown and sizzles. (This gives the fish its distinctive flavor.) Place fillets flesh side down in sizzling butter and return to oven for 5 to 7 minutes depending on the size of the filets. Sprinkle each piece with lemon juice, wine, cheese, and paprika.. Place in oven under broiler until cheese is brown, approximately 5 minutes. Remove from oven. Baste filets with juice and serve in sauce. Serves 6. A 9x13 Pyrex holds 6 to 7 fillets very well. If you need more, you will have to use 2 dishes. Cornelia McCraw
cup butter cup vegetable oil 2 Tb lemon juice 2 Tb chopped parsley, or dried flakes 1 tsp Lea & Perrins Worcestershire sauce Combine milk and egg, put in a shallow pan. In another shallow pan, mix flour, salt, and cayenne pepper. Dip catfish in milk mixture, then flour, shaking off excess. Heat 4 tablespoons butter and the cup of oil in a skillet. Add the floured fillets, and cook over medium heat until golden brown; turn, and repeat on other side. In a small skillet melt remaining butter with lemon juice, Worcestershire, and parsley. Put fillets on serving plate, and pour a little of the sauce on each one. Garnish with lemon wedges and parsley sprigs if you are so inclined. Serves 4. Frank Wallace
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Sprinkle remaining shallots over top of fish. Pour enough liquid to come b of the way up the fillets and lay waxed paper over the fish. Place dish over moderate heat just until liquid begins to bubble, then place in lower third of preheated oven where it should begin to bubble slowly in a minute or so. Poach approximately 15 to 20 minutes or until the flesh has turned opaque. Serves 6. Margaret Wallace Story
green Paprika Mix all the ingredients, except the paprika, together. Divide the mixture among the tops of the fish. Sprinkle with the paprika. Broil until the crabmeat is brown. An alternative topping to the crabmeat is to slice either red or green grapes and add to the pan the fish was cooked in along with pecans or other nuts. Stir around in the pan until the mixture is warm and serve over the fish. Margaret Wallace Story
Scallops
SCALLOPS IN GARLIC SAUCE '
We do stir-frying a lot because it is so quick and you can use whatever you have on hand. The scallops in garlic sauce is a basic Szechuan stir-fry. It can be varied with other types of seafood. Chop 3 or 4 green onions, 1 stalk celery, stick of carrot, green pepper; set this aside. Chop finely four or five garlic cloves and inch-long piece of fresh ginger root. Place ginger and garlic in small pan with 1 cup molasses and leave on low heat. Mix 2 Tb cornstarch, 1 cup cold water, 2 Tb sherry, 1 Tb soy sauce, 1 beef or chicken bouillon cube; set aside. Now you are ready to start cooking. Heat 2 Tb of oil in wok. Stir-fry -1 lb. of fresh scallops in oil until cooked, about 3 or 4
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minutes. Remove and set aside. Stir fry the vegetables in wok, about 2 minutes. They should be colorful and rather crisp. Do not overcook. Add the sauce mix all at one time. Cook over high heat until thickened. Add the scallops and the garlic-ginger-molasses mixture. Cook another minute. Serve immediately with rice. Frequently I will add frozen snow peas, water chestnuts or bamboo shoots in final stages, if I have them on hand. The same technique can be used with small pieces of chicken or beef. Substitute curry powder for the garlic-ginger mixture too. All kinds of vegetables can also be added, including broccoli flowers, fresh green beans, zucchini, or eggplant. Margaret Wallace Watson
Black pepper Cut bacon strips into thirds and use the pieces to wrap the shelled and deveined shrimp. Secure the bacon with toothpicks. Arrange shrimp on a cookie sheet and season with garlic salt, black pepper and a pinch of red pepper. Broil, being very careful not to over cook, or put on skewers and cook on an open outside charcoal or gas grill. With oysters, using skewers results in a dish similar to Don's shrimp and oysters en brochette. Over rice, serves 4-6. John W. Fiero
Shrimp
GARLIC SHRIMP '
I first had shrimp prepared in this fashion at the Tarquin Inn in Tallahassee, Florida. It provides a nice departure from the usual methods of cooking shrimp. A good variation: substitute large fresh oysters for some or all of the shrimp. 1-1 lbs. of large or jumbo shrimp (1826 count per lb.) lb. of thin sliced bacon Toothpicks Garlic salt Red pepper
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adding). About 20 minutes prior to serving, add the shrimp. I like to slice them in half length-wise you seem to get more shrimp and the flavor goes into them better. Serve over rice. With a green salad and French bread, this makes an easy and fairly inexpensive company meal. Serves 6 to 8, depending on the appetite of your guests and your generosity. Frank Wallace
This basic recipe can be used any time a roux is called for. If you are making a gumbo, use cup oil and 1 cup flour. For other recipes, adjust the oil and flour to the amount of roux you require. The following proportions are good for shrimp stew made from a pound of shrimp. cup cooking oil cup all-purpose flour Put oil in heavy iron pot over medium heat. When oil is hot, stir flour in gradually, using a wire whisk. Lower heat. Stir constantly during the whole cooking process. After oil and flour have combined well, continue cooking, stirring constantly, until the mixture becomes the color of peanut butter. Depending on the amount of heat you useroux should always be cooked slowlythis will take 30 to 45 minutes. 1 lb. raw, medium-sized shrimp, peeled Red and black pepper to taste Salt to taste 1 large onion, chopped fine 1 clove garlic, minced 1 tsp parsley, dry or fresh, minced 2 cups water
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Season shrimp with salt and peppers. Brown the onion and garlic in the roux. Add shrimp. When shrimp are pinkabout 3 minutesadd water and parsley, stirring well. Cover and simmer 45 minutes, stirring regularly, and check seasoning. Serve over rice; garnish with parsley. Serves 6-8. Frank Wallace
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Entrees
C , e real a t s a , P
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Pasta
CHILI SPAGHETTI '
This quick, easy, and tasty recipe was hand ed down from my grandmother in Monroe, Louisiana, to my mother, and it is one of my daughter's favorites. 1 onion, chopped 1 16 oz. can of chili with beans (Austex preferred) 1 16 oz. can of whole tomatoes, undrained 4 oz. thin spaghetti Cover bottom of skillet with cooking oil. Saut chopped onion. Chop tomatoes into small pieces while still in can. Add tomatoes to onions and cook slow ly for 5-10 minutes. Add chili and cook 5-10 minutes more. Cook spaghetti in salted water according to package directions. Drain and add to chili mixture. Good with pear salad (half a canned pear on lettuce leaf topped with mayonnaise and grated cheese). Also good with fresh Evangeline Maid bread, buttered and dipped in a side plate of Steen's syrup. Martha Tolson Griggs
2 Tb olive oil 2 Tb butter 1 garlic clove, crushed 1 Tb finely chopped onions 4 medium tomatoes, diced 8 oz smoked salmon, chopped 4 Tb vodka 1 cup heavy cream pepper to taste cup Parmesan cheese Cook fettuccine in boiling water al dente. Drain and set aside. For the sauce, heat the olive oil and butter in a large skillet. Add garlic and onion and saut for two minutes. Add and cook the tomatoes on medium heat for 5 minutes. Lower heat and add the salmon, vodka, and heavy cream. Cover and simmer for 10 more minutes, stirring occasionally. Add pepper to taste and toss with the pasta. Sprinkle with Parmesan cheese. Serves 4. Margaret Wallace Story
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cooked noodles; mix well. Place in buttered 11 quart casserole. Sprinkle grated cheese on top, if one wishes. Bake in 350 oven until bubbly and brown, about 40-50 minutes. Note: May use 1 can cream of celery soup and a small can of mushrooms (stems and pieces), drained. Margaret Copeland Wallace
though, in truth, my heritage is German, French, Dutch, Irish, and English. Go figure! As the dish freezes well, I make it in great quantity, sometimes tripling the recipe. 2 medium onions 1 large garlic clove 1 large green pepper 2 32 oz. bottles of prepared spaghetti sauce (thick) 1 6 oz. can mushrooms (stems and pieces) 1 lb. Italian sausage 1-1 lbs. ground meat 1 large bay leaf 2 medium eggs 1 lbs. shredded mozzarella cheese 1 lbs. small curd cottage cheese Parmesan cheese 2 Tb olive oil 1 package of lasagna noodles In large skillet, brown ground meat and sausage, separating meat with fork. Remove meat from skillet, drain and set aside. Dice the onion, garlic and pepper, and saut in 1 tablespoon of olive oil in skillet. Then add meat, spaghetti sauce and mushrooms. Simmer over low heat for at least one hour. Season to taste. Cook the lasagna noodles according to package directions (using the remaining olive oil and bay leaf in the water). Drain. Blend about half the cottage cheese with an egg in the blend er until smooth. Repeat with the remaining egg and cottage cheese. In a deep lasagna pan (a bread pan will do), "build" the lasagna. Start with a layer of sauce, mozzarella and cottage cheese, then add noodles to cover the cheese. Add another layer of sauce and cheese, then more noodles. If the pan is deep enough, add more sauce, cheese and another layer of noodles. Top with more
LASAGNA '
With a name like Fiero, you have to cook something Italian or Spanish. I learned this dish in deference to the assumptions of many acquaintances ("John, you don't look Italian"),
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sauce and cheese and sprinkle thickly with Parmesan. Cook in a 375 pre-heated oven for one hour. Cool for about twenty minutes before serving, 6-8. Serve with toasted garlic bread, salad and red wine, preferably Chianti. Primo! John W. Fiero
MAZETTI '
This recipe comes from Jamie Reynolds, another Montevallo friend, and appeared in the Montevallo Study Club cookbook, Our Favorite Recipes. As you can see it has very little seasoning, but it is still tasty. 1 lb. ground chuck 1 lb. ground lean pork 1 large onion, chopped 1 bell pepper, chopped cup chopped celery 1 4 oz. can mushrooms (stems and pieces), drained 1 8 oz. package egg noodles, cooked according to package directions 2 10 cans condensed tomato soup Salt and pepper to taste lb. sharp cheddar, grated Saut the onion, the pepper and the celery in 2 tablespoons butter or bacon grease. Add ground meats and cook until all redness disappears from meat. Add mushrooms and tomato soup. Mix well and add cooked noodles. Stir all together and place mixture in a 2 quart casserole, cover with grated cheese. Bake at 350 for 45 minutes until all is bubbly and cheese is melted and brown. Serves 12. Margaret Copeland Wallace
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cup tomato sauce 2 egg yolks cup white wine 2 Tb cornstarch Saut the shrimp in the butter and garlic until pink all over. Add white wine; simmer until shrimp are done, about 10 minutes. Add cup of cream, reduce heat, but do not allow to boil. Add tomato sauce. Beat egg yolks and cup cream together. Put cornstarch in cup cold water, add to mixture. Then add egg mixture, stir will until thickened. Keep from boiling, but keep just under the simmer point. Serve over linguine cooked according to package directions, and garnish with parsley. Serves 4. Frank Wallace
tsp white pepper tsp black pepper tsp dried sweet basil leaves tsp dried thyme leaves c tsp dried oregano leaves pound mushrooms, cut int -inch thick slices 3 Tb very finely chopped fresh parsley French bread, pasta or hot cooked rice Note: If the shrimp with heads are not available, buy 1 lb. of shrimp without heads, but save the shells for making the stock. Rinse and peel the shrimp; refrigerate until needed. Use the heads and shells to make the shrimp stock. In a large skillet melt stick of the butter over high heat. When almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme, and oregano; stir well. Add the shrimp and saut just until they turn pink, about 1 minute, shaking the pan in a back and forth motion (this is where I stir). Add the mushrooms and cup of the stock; then add the remaining butter in chunks and continue cooking, continuing to shake the pan (or stir). Before the butter chunks are completely melted, add the parsley, then the remaining 2 Tb stock; continue cooking and shaking (or stirring) the pan until all the ingredients are mixed thoroughly and the butter sauce is the consistency of cream. Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice. Margaret Wallace Story
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like broiled fish or baked chicken. The secret to good results is the fresh fettuccini. Heavy cream can be substituted for the half and half for a richer taste. -1 lb. medium shrimp, cooked and peeled 1 lb. of fresh (not dried) fettuccini noodles lb. of lightly salted butter a pint of half and half 2-3 Tb of grated Parmesan cheese White pepper Salt Let butter soften and half and half warm to room temperature. Cook the fettuccini noodles according to package directions, being sure not to over cook. Drain, put in serving bowl and, while still piping hot, add butter, half and half, and shrimp. Mix well, then sprinkle cheese over noodles while stirring. Season with salt and white pepper to taste. If dish cools too quickly, heat in microwave before serving. Serves 3-5. John W. Fiero
a cup chopped onion cup chopped pimientos 1 Tb Worcestershire Cook noodles according to package directions and drain. B|end cream of celery soup and milk, heat through, and add the grated cheese and Worcestershire. Stir until cheese melts. Mix celery, onion, pimento, tuna, and mayonnaise together; add to soup mixture. Add the cooked and drained noodles. Turn into a 2 quart greased casserole. Bake uncovered in 350 oven until bubbly, 30-40 minutes. Slivered almonds can be added on top before baking. Serves 6. Margaret Copeland Wallace
Cheese
BLUSHING BUNNY '
This is a quick and good dish to fix for lunch or supper. We like it especially in the winter time. My mother used to fix it often in a chafing dish for Sunday night supper. 4 to 6 oz. sharp cheese 1 10 oz. can Campbell's tomato soup Seasonings Cut cheese in small pieces and place in heavy skillet or chafing dish. Place skillet over medium heat and let cheese melt, stirring to keep from sticking. Add tomato soup and stir until well mixed. Add Worcestershire sauce to taste (I usually shake the bottle two or three times over the cheese mixture), a pinch of dry mustard (optional), and a shake of red pepper. Stir and mix all together. Serve over crackers, saltines or soda crackers, or toast points.
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Mother used to always serve this over Uneeda Soda Biscuits. This serves 2. Can be increased as needed. Margaret Copeland Wallace
3 cups of milk 1 stick butter or margarine 2-3 Tb flour lb. American or Velveeta cheese Red and black pepper.
Melt butter and stir in flour. Add black and red pepper (the spicier the better). Add about 3 cups of milk and about lb. processed cheese cut into chunks for easier melting. Stir until thick. Serve over oven-toasted bread. Martha Tolson Griggs
Cereal
BYMOMMY'S RICE '
The title is a misnomer, for in fact it was not mama who discovered this recipe but I, in the Joy of Cooking; however, Joshua firmly believes that only Bymommy can make it taste right. This makes a nice side dish when you want rice but there's no gravy. It's a perfect accompaniment to baked chicken. Mama makes the rice in a 1 quart Corning ware casserole which can be used on top of the stove, perfect size plus the onion can be sautd in the same dish the rice is cooked in. cup finely chopped onion 2 Tb butter or margarine 1 cup long-grain rice 2 cups boiling chicken stock or broth (Mama uses 2 chicken bouillon cubes) Saut onion in butter until translucent. Add the rice and stir until well coated. Add the
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broth, cover and bake in a 350 oven for 30 to 40 minutes or until rice is tender and water is absorbed. Serves 4. Jane Wallace Fiero
though we decided we needed to modify it to get a fuller flavor and a richer color. Here is our adaptation: 2 Tb vegetable or olive oil 2 Tb flour lb. cooked or andouille sausage (we prefer Hillshire regular cooked sausage) 1 large onion, chopped 2 ribs celery, chopped 1 green pepper, chopped - 1 cup of roasted red pepper, chopped 1 8 oz. can of tomato sauce (plus 1-2 Tb water to get all the sauce out of the can) 2 cloves garlic, minced 3 cups canned chicken broth 2 cups long grain rice 2 bay leaves tsp cayenne pepper 1 tsp salt 1 tsp black pepper freshly ground 1 lb. of cooked boneless, skinned chicken (light or dark meat) cut into bite-sized pieces For a seafood version, substitute 1 -1 lbs. of raw shrimp or cooked crawfish tails for the chicken. Use 1 Tb of the oil to brown the sausage in a large skillet or Dutch oven. Remove the sausage, cut in " slices, and set aside. Add more oil if necessary to make 2 Tb, then add the flour and make a roux. Then add the onion, bell pepper, celery, roasted red pepper, and garlic to the roux. Simmer covered until the vegetables are clarified and softened. Add the rice, broth, sausage, tomato sauce, bay leaves, cayenne, black pepper, and salt. Bring to boil, then reduce the heat to low, cover, and simmer 15 minutes. Stir in chicken (or seafood) and simmer another 5-10 minutes, until the rice is thoroughly cooked. Remove
JAMBALAYA '
Don's in Lafayette has been serving jambalaya as a standard accompaniment to most dishes on its menu since time immemorial, but Jane and I think that somewhere along the line its dish began tasting more like Spanish rice than jambalaya, which, considering the appeal of Don's martinis, was a most unfortunate change. Lately we have been going back to Don's again, even though the jambalaya still seems flawed to us. But the martinis are still fine. There are hundreds of recipes for jambalaya on the Net, some for great quantities cooked up for pre-game tailgating parties. We tried one recipe from Cooking.com and liked it,
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from heat and let stand, covered, for another 5-10 minutes. Uncover, fluff, and serve with French bread and a dry white wine. Serves at least 4. John W. Fiero
at Pete and Pams rehearsal dinner. I put it in the oven in plenty of time to cook, and after 30 minutes, the dish was still swimming in liquid. Im thinking In less than 30 minutes I have 35 people coming to dinner, and well have to drink the rice. But lo and behold, at 45 minutes, the water had been absorbed and the rice tender. 2 cups uncooked rice 4 cans beef consomm 2 sticks butter 2 6 oz. cans of mushrooms, drained Mix all the ingredients together in a 9 x 13 casserole dish. Cook uncovered at 350 for 45 minutes. Margaret Wallace Story
RICE '
We eat a lot of rice. I like it cooked firm and the grains to be separate. The way to do this is to control the amount of water. I have a neverfail way to cook rice that I learned from a box of Texmati brand rice. Texmati rice is very good, if you can find it. It is an Indian Basmati strain of rice grown in Texas. I found some Basmati at an oriental store in Columbia, Missouri. It has a little more flavor than regular long grain rice. 1 cup long grain rice 1 tsp salt 1 Tb butter or oil 1 cup cold water Combine all ingredients in a saucepan. Bring to a boil. Stir once with a fork when boiling and cover tightly. Cook 15 minutes on low heat. Do not lift lid. After exactly 15 minutes, turn heat off. Let rice sit for at least 10 minutes on warm eye. Then toss with a fork before serving. Sometimes I use 1 cups water for an even firmer rice. I think the usual measure of 1 part rice to 2 parts water makes the rice too gummy. Margaret Wallace Watson
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dish; set aside. Bring water and salt to boil in large saucepan. Slowly stir in grits, cook 4 to 5 minutes, stirring occasionally. Remove from heat. Stir small amount of grits mixture into eggs. Return all to saucepan. Add sausage, 1 cup cheese, milk and butter; blend well. Pour into prepared baking dish. Sprinkle remaining cup cheese. Bake 1 hour or until cheese is brown and bubbly. Serves 6-8. Jane Wallace Fiero
Eggs
COMPANY EGGS '
This is another recipe from Roma Hepburn and a good one. Make it the night before, store in refrigerator, take out next morning and bakevoil, breakfast! 1 lb. Owens (or other good brand) hot sausage, browned and drained 6 eggs, beaten 2 cups milk 1 cup grated cheese 6 slices bread, cubed 1 tsp dry mustard tsp salt Mix together and pour into greased 13x9 baking dish. Refrigerate at least 12 hours. Bake at 350 40 to 45 minutes. This recipe serves 6. May be increased to serve 8 by adding 2 more eggs and 2 more slices of bread. Watch the baking time and temperature. Easy to overcook it. Margaret Copeland Wallace
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a t b e les g e V
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Vegetable Dishes
BAKED BEANS 1 '
This dish has evolved from Margaret Wallace's kitchen. It is a good staple at a barbecue, along with potato salad or cole slaw, as a side dish for ribs. I offer up my version, which is about the same as Margaret's original. 1 53 oz. can of Van Camp baked beans 2-3 Tb of yellow (prepared) mustard medium onion, finely chopped cup dark brown sugar 3-4 strips of bacon, cut in half Pickapeppa, Tiger or other Jamaican-style sauce Drain beans well in colander or strainer and put in bean pot or 8" ovenware casserole dish. Mix in chopped onion, brown sugar, mustard, and two or three dashes of the sauce (in a pinch, use A-1 Steak Sauce). Lattice the bacon strips across the top of the beans, then bake in a pre-heated oven at 375 for 45 minutes to an hour. Serves 6-8. John W. Fiero
2 or 3 Tb light or dark Karo syrup. cup barbecue sauce 1 28 oz. can Bush's baked beans with onions Salt and pepper Bacon strips for the top Mix all ingredients except bacon. Place in a 1 quart casserole. Arrange bacon across top of the casserole and bake in a 350 oven until bubbly, about 30-45 minutes. Serves 4. Margaret Wallace Story
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2 Tb soy sauce cup water or chicken stock cup vegetable oil c tsp salt 2 Tb sherry Mix together sugar, cornstarch, soy sauce, and chicken stock and put aside. Heat wok or pan hot and dry. Add the oil, then the salt. Turn heat to medium and add the garlic. When garlic is golden brown, add the broccoli. Turn heat up and stir-fry for 2 minutes. Add the sherry and cover wok or pan quickly. Cook covered 2 minutes longer. Lift cover and add the sugar, cornstarch, soy sauce, and chicken stock mixture while stirring. When gravy has thickened, remove broccoli and gravy from pan and serve. Serves 6. Margaret Copeland Wallace
BROWN SUGAR-GLAZED SWEET POTATOES WITH MARSHMALLOWS ' BROCCOLI STIR FRY '
Another way to cook broccoli from Jim Lee's Chinese Cookbook. Crisp, tender, and delicious. I have found that for a stir fry, it is best to prepare the broccoli as Jim Lee suggests in the recipe "Jade Green Broccoli." Cauliflower florets may be added to the recipe, if you have some and so desire. It makes a pretty dish, and the two vegetables are compatible. 1 bunch broccoli (about 2 lbs.), sliced, washed, drained, and dried 1 clove garlic, minced 1 tsp sugar 1 Tb cornstarch Trust this recipe; it makes enough syrup. I am not sure where this recipe came from. My best guess is that it is from Bon Appetit. From wherever, it is the best candied sweet potato recipe I have ever tried. And it is real easy. 4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces b cup packed golden brown sugar 5 Tbs butter 1 tsp ground cinnamon tsp salt tsp ground nutmeg Pinch of ground ginger 2 cups miniature marshmallows cup sliced almonds or pecans
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Preheat oven to 375. Arrange potatoes in 13x9x2 inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil. Bake potatoes 50 minutes. Uncover, bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes. Makes 8 servings. Margaret Wallace Story
CABBAGE '
The lowly cabbage is, I think, the most versatile of vegetables and one of the best. It comes in different colors and sizes: green, white, red; small, medium, large; is available almost any time of the year, although the winter cabbage is sweeter and tenderer; is fairly cheap and can be found anywhere. It may be boiled, steamed, baked, fried (to say it fancy, sauted), added to salads, slawed, or krauted. Take you pick. For a little different taste, try cooking it in milk. Add 1 quart of shredded cabbage to 1 cups milk and simmer 2 or 3 minutes. Mix 2 tablespoons each of flour and melted butter and add a little of the hot milk. Stir this mixture into the cabbage and cook 3 or 4 minutes or until thickened, stirring constantly. Season to taste with salt and pepper. For added flavor and color, add before serving to cup sliced, pimiento-stuffed olives. I only do this if I happen to have the olives. Margaret Copeland Wallace
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I've eaten. I have stopped making escalloped eggplant since we've had this recipe. 2 medium-sized eggplant, peeled and cut into 1 inch cubes. 1 cup onion, chopped fine 3 Tb butter, melted 1 Tb sugar tsp salt tsp black pepper 1 cups grated sharp cheddar cheese 3 eggs, separated Buttered cracker crumbs or Ritz cracker crumbs Soak cubed eggplant in very cold salted water for 30 minutes. Drain, boil in small amount of water 8 minutes. Mash with potato masher. Saut onion in the melted butter, browning slightly. Add to eggplant. Stir in sugar, pepper, cheese, and beaten egg yolks. Fold in stiffly beaten egg whites. Place in a 1 quart souffl dish. Bake at 350 for 45 minutes. Serves 8 to 10. Reheats well, especially in microwave. Frank Wallace
paper towels or a cookie sheet. This batter can also be used for frying shrimp or oysters. 4 eggs, beaten 1 cup milk 1 cup beer 4 cups all-purpose flour 2 tsp baking powder vegetable oil for frying 4 extra-large onions, sliced into rings inch thick Mix together eggs, milk, and beer in a bowl. In each of two bowls, mix together 2 cups flour and 1 teaspoon baking powder. Heat the oil in a large heavy pot to 350 to 400 or until very hot. Dip the onion rings into the egg mixture and then into the first bowl of dry mixture. Redip into the egg mixture and then into the second bowl of dry mixture. Add onion rings to the hot oil in small batches. Cook the onion rings for about 3 minutes or until golden brown. Remove with a slotted spoon or a long pronged fork to drain. Salt to taste and serve immediately. Jane Wallace Fiero
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teaspoon salt in saucepan. Stir in the beet juice, vinegar, and margarine. Cook, stirring very frequently, until mixture is thick and bubbly. Stir in the beets. Continue cooking until beets are thoroughly heated. Serves four people. Doubles easily. If you have them, and are of a mind to do so, you can also use fresh beets that have been cooked until tender, and then sliced. Frank Wallace
through and through. When they are tender, remove cover and toss a few times to brown further, if they seem to need it. The whole thing takes from 30 to 40 minutes don't try to cook them too fast. Serves about 6. Jane Wallace Fiero
HASHBROWNS '
After eating these hashbrowns, Joshua decided that there was indeed another way to cook potatoes other than to fry them. Frank gave me the recipe; I tried it several times but have always had the feeling that, like Rebecca (see recipe for Chicken and Dumplings), he had left something crucial out of the formula. He swears that he has not, and I believe him, but I surely wish that when I do attempt the recipe, Joshua would say something other than "They're okay, Mom, but not like Uncle Frank's." Must be his magic touch. And I must admit that when Frank cooks them, they are brown, crusty, and delicious. 5 or 6 medium sized potatoes (either red or russets are okay) a cup cooking oil Paprika Salt Peel and cut potatoes into cubes of about inch each. Place oil in a skillet (I use one that is Teflon lined) and heat over medium heat. Add the diced potatoes and stir them to get them coated with oil. Cover and stir every four or five minutes. When they begin to brown a little, add salt to taste and paprika. Re-cover, but keep stirring occasionally. Lower heat if they seem to be browning before they are done
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cook broccoli, but my favorite way is to steam it until it turns a beautiful jade green and is crisp-tender (not very long5 to 8 minutes). Serve it with a Hollandaise sauce or just melted butter with a little lemon or lime juice squeezed over. Margaret Copeland Wallace
Cookbook which I must have gotten from the library as I do not own a copy. It is a little trouble to prepare but gives a different taste to new potatoes and makes a special dish. 3 lbs. small new potatoes, near same size Boiling salted water to cover cup chicken stock or broth cup dry vermouth or white wine 1 cup scallions or green onions, chopped, using green and white parts 1 cup fresh parsley, chopped Salt and pepper Cook potatoes in rapidly boiling, salted water for about 7 minutes. Drain and transfer to a saucepan or skillet that can hold them in one layer. Add wine and chicken broth or stock. Bring to a simmer, cover tightly, and cook gently for about 15 minutes or until potatoes are tender but not over-cooked. Shake pan occasionally. If pan gets dry, add a little more chicken broth. Drain, reserving liquid. Break potatoes open roughly. Sprinkle with cooking liquid, scallions, parsley, salt and pepper, and melted butter if desired. Serve at once. Serves 6. Margaret Copeland Wallace
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Cooking okra this way is a method, not an exact science. It is an easy, viable alternative to batter- fried okra. A mess of fresh, tender okra (at least 2 lbs.) cut into " slices Enough vegetable oil to coat the bottom of an iron skillet generously Corn meal Salt Pepper Put enough corn meal in a paper bag to coat the okra. Season the mixture with salt and pepper, add the okra, and shake the bag to mix the seasoning and distribute the meal over all the okra. Heat skillet with oil until it is good and hot. Dump the coated okra into the skillet, cover, and reduce the heat. Cook very slowly for at least one hour, turning the okra occasionally. If there are any leftovers from a dinner meal, serve with biscuits and scrambled eggs in the morning. Jane Wallace Fiero
potatoes into cheese mixture and seasonings until light and fluffy. Put in a 2 quart casserole dish, pour melted butter over the casserole, and sprinkle with paprika. Bake at 350 for 30 minutes. Can be made ahead and baked when ready. Can also be frozen. Serves 6-8. This recipe can be halved successfully. Margaret Wallace Story
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with the following ingredients. I just sprinkle and do not measure, so I can't give measurements: allspice, light sprinkling of Spice Islands chili powder, some oregano, several drops of Zatarain's liquid crab boil, a beef bouillon cube or two, garlic powder (even if I use some fresh garlic). With black beans, I go heavier with the allspice and add more lime. The lime seems to help some with flatulence associated with dried beans. Serve with rice. In South America, the black beans and rice are accompanied by a braised meat like round steak which is chunked very fine with a fork and spiced. Fried bananas (actually they use plantains, the bigger type of banana) or baked bananas accompany this traditional meal. Margaret Wallace Watson
Chop all the vegetables into a bowl. Mix together a cup vinegar, 1 tablespoon water, teaspoon sugar, a pinch of salt, and a shake of celery seed. Pour over vegetable mixture and let marinate in refrigerator for several hours. If you think it needs more salt, sprinkle a little over the vegetables before adding the vinegar. You can work out your own proportions and amount (this amount will serve two or three people). You do not have to use the celery seed. Margaret Copeland Wallace
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a heavy iron skillet, render the salt pork, and let the pan cool before putting the corn in. If you add the corn while the skillet is hot, it will stick. Cook and stir over low heat until tender. Stirring up well from the bottom of the pan is important because the corn sticks very easily. It may be necessary to add water if the corn is not juicy. Add salt and pepper to taste. Margaret Copeland Wallace
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extract. Pour into an unbaked, 9" or 10" pie shell. Bake in a 300 oven for 1 hour or until firm in the middle. Wheat Story Teller
4 medium, firm-skinned Idaho potatoes (a.k.a. bakers) 1 cup sour cream cup milk 1 stick butter or oleo 8 oz. finely shredded sharp cheddar 1 cup finely chopped green onion cup bacon bits (optional) 2 tsp white pepper 2 tsp salt tsp red pepper Wash potatoes carefully, dry them, rub with vegetable oil, and puncture them with a fork in two or three places. Bake them in a 375 to 400 oven until they are barely done, being careful not to overcook them. While the potatoes are baking, let milk and butter or oleo warm at room temperature. When potatoes are baked, and while they are still hot, cut them lengthwise in halves. Then, being careful not to damage the skins, scoop out the flesh and put it in a bowl. Put the empty skins on an oven tray. Mash the potatoes, then add all the other ingredients, reserving half the cheese. Mix throughly. Fill the potato skins to the top and sprinkle them with the remaining cheddar. Reduce the oven temperature to 325 and bake the potatoes for another 15 - 20 minutes. Serve immediately. Should feed from 4 to 6. John W. Fiero
Vegetable Casseroles
ASPARAGUS CASSEROLE '
There are many recipes for asparagus casserole, but this is one I like and have used
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many times through the years. We nearly always have this on the table for Christmas dinner. 2 10 oz. cans cut asparagus 2 Tb butter 3 Tb flour cup milk cup juice from asparagus cup grated cheddar cheese a cup slivered almonds, toasted or cup whole almonds, toasted Drain asparagus, saving cup of juice; fill cup with the milk. Make sauce by melting butter in saucepan, add flour, and stir until well-blended. Add liquids all at once and stir with wire whisk until sauce thickens and is smooth. Add pepper to taste (a little red pepper won't hurt). Then add cheese and almonds to sauce and blend well. Put one can asparagus in bottom of 1 quart casserole, add half sauce mixture spreading evenly over the asparagus. Add other can of asparagus; pour the rest of the sauce over that. Sprinkle bread crumbs on top. Bake in 350 oven 30 minutes or until bubbly. Serves 4 people. May be doubled. Margaret Copeland Wallace
2 cups cooked rice Saut celery and onion in margarine until clear. Add soup, milk, Cheese-Whiz, broccoli, and rice; mix well. Place in 1 to 2 quart, lightly greased casserole and bake at 350 for about 30 minutes. Serves 6. Sandy Lampkin Wallace
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32 oz. package frozen cubed hash browns, thawed cup butter 1cup chopped onion 1 can cream of chicken soup 1 8 oz carton sour cream 1 tsp salt 2 cups cornflakes, crushed cup butter, melted Saute onions in cup butter. Mix together with thawed potatoes, soup, sour cream, and salt. Place in the casserole. Cover top with cornflake crumbs and melted butter. Bake at 350 for 45 minutes. Wheat Story Teller
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spinach according to package directions; drain well. Add the seasonings to the spinach. Layer spinach, mushrooms and onion, and cheese. Repeat. Bake at 325 for 20 minutes or until bubbly. This freezes very well. Serves 6-8. Margaret Wallace Story
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& Dess s t e ee
r
ts
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Cakes
1-2-3-4 CAKE '
Always use real butter! It's not worth the trouble to mix this cake with oleo or lard. 1 cup butter 2 cups sugar 3 cups plus 6 Tb sifted cake flour (or 3 cups sifted all-purpose flour) 3 tsp baking powder tsp salt 4 eggs 1 cup milk 1 tsp vanilla tsp almond extract Preliminary to making cake, have butter, eggs, and milk at room temperature (about two hours ahead of time). Cream butter and sugar until light and fluffyabout 15 minutes with an electric mixer, longer if you are doing it by hand. Separate egg yolks from the egg whites. Add egg yolks one at a time to the butter/sugar mixture, beating about a minute after each addition. Add the vanilla and almond extract. Sift the cake flour once and then add the baking powder and salt. Sift again. Divide the flour mixture into four portions. Add the flour mixture alternately with the milk beginning with the flour mixture, and the milk in three portions, ending with the flour mixture. Beat the egg whites until stiff and fold gently into the mixture. Pour batter into three greased and floured 9 inch cake pans. Bake at 350 for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and finish cooling on cake racks. Neva Nabors Wallace
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1 box yellow cake mix 1 package apricot jello b cup vegetable oil b cup apricot nectar 4 eggs Mix all ingredients well. Put in a greased and floured tube pan. Bake at 325 approximately 45 minutes or until the cake springs back. Glaze 1 cup confectioner's sugar 3 Tb lemon juice Mix well and drizzle over the warm cake. Marlene Howard Harper
together. Pour batter into pan over nuts. Bake 1 hour. Cool. Invert on serving plate. Prick top (I use one of those big two-pronged serving forks and ram it into the cake, all over. The bigger and more plentiful your holes, the less time you'll spend waiting for the glaze to absorb). Drizzle and smooth glaze evenly over tops and sides. Allow cake to absorb glaze. Repeat until glaze is used up. Glaze 1 stick butter cup water 1 cup granulated sugar cup Bacardi dark rum Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Shannon Lee Hughes
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Beat sugars and butter at medium speed with an electric mixer until blended. Add oil, and beat until blended. Add eggs, 1 at a time, beating just until yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla extract. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 for 1 hour and 20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan, and cool on wire rack. Drizzle with caramel frosting. Yields 1 10 inch cake. Caramel Frosting 1 (16-ounce) package light brown sugar cup butter or margarine 1 (5 ounce) can evaporated milk Dash of salt tsp baking powder tsp vanilla extract Bring first 4 ingredients to a boil in a medium saucepan, stirring often. Boil, stirring constantly, 3 minutes. Remove from heat; add baking powder and vanilla. Beat at medium speed with an electric mixer 5 to 7 minutes or until thickened. Drizzle quickly over cake. Margaret Wallace Story
Cookery. However, this is a delicious chocolate cake, moist and richly chocolatety. Trouble to prepare, it is well worth the effort. Place the following ingredients in the top of a double boiler 2 to 4 oz. unsweetened chocolate (I opt for the 4 oz. portion) cup milk 1 cup light brown sugar, firmly packed 1 egg yolk Over boiling water, cook and stir constantly until the consistency of pudding and remove from heat. 2 cups sifted cake flour 1 tsp soda tsp salt cup butter, softened 1 cup sifted sugar 2 egg yolks cup water cup milk 1 tsp vanilla 2 egg whites Mix well together the sifted cake flour, soda, and salt. Cream the butter and sugar until light and beat the egg yolks in one at a time. Make a mixture of the water, milk and vanilla. Add the flour to the butter mixture in 3 parts, alternating with the liquid mixture, stirring the batter until smooth after each addition. Stir in the chocolate pudding. Whip the egg whites until stiff but not dry and fold them lightly into the cake batter. Bake in 2 greased and floured 9 inch cake pans in a 350 oven about 25 minutes. Frost when cool. I usually use a 7minute white frosting, but I think Neva's caramel icing would be stunning. Jane Wallace Fiero
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a boil for one minute. Add powdered sugar and vanilla. Spread on warm cake. Sandy Lampkin Wallace
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and continue beating until it is the right consistency to spread. Cover the top of the bottom layer with icing. Over it sprinkle a generous amount of freshly grated coconut. Put a small amount of icing on the bottom of the second layer. Place it on the first layer and then cover the top with icing and coconut. After putting icing on the bottom of the third layer, place it on top of the second. Cover the entire cake with the remaining icing and coconut. I grate fresh coconut in my blender in the following way: Set speed to LIQUEFY; remove feeder cap from empty container, start the motor and drop a few small coconut pieces into revolving blades. Turn ON and OFF as necessary. Empty and continue until all is grated. Cornelia McCraw
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with a good cup of coffee or a glass of wine on a winter afternoonwarms the heart. My grandmother used to say that a Christmas fruit cake should be made no later than the day after Thanksgiving. 1 lb. sweet butter (2 cups) 1 lb. granulated sugar (2 cups) 1 dozen eggs 1 lb. flour (4 cups) 3 lbs. seeded raisins 1 lb. currants lb. crystallized pineapple 1 lb. crystallized cherries 1 lb. citron, thinly sliced lb. crystallized lemon rind lb. crystallized orange rind 1 cup black molasses a cup strong coffee a cup brandy 4 tsp cinnamon 4 tsp allspice 2 tsp nutmeg 2 tsp mace tsp soda Cream butter, add sugar gradually, creaming thoroughly. Beat eggs, mix thoroughly with brandy, coffee, and molasses. Measure and sift flour with spices and soda. Mix with the fruits. Add alternately with liquid mixture to butter and sugar. Bake in tube pan or loaf pans lined with brown paper and well greased. Bake at 275 for 4 or 5 hours. Test with a broom straw or cake tester by inserting in middle of cake; if it comes up clean, it's done. I usually put a shallow pan of water on the oven floor to make the cake more moist. Turn out on cake rack, let cool. Douse the cake good with brandy, wrap in foil and store in container. Every day for 4 or 5 days, douse the cake generously with brandy. Always re-wrap and place back in container. This cake will keep all winter in the refrigerator or indefinitely if frozen. Do not put in
refrigerator, though, until after you have done all the dousing of the brandy as the cake seems to absorb it better with it's not so cold. Note: Of course, the crystallized fruit all comes cut up today, so you don't have all that cutting up to dothis used to be a job. The cherries can be cut in half. Margaret Copeland Wallace
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expecting her to present him with the Aunt Mamie's cake he was used to. She got along just fine, Shirley said, until she came to the 4 nutmegs. Being a very young and inexperienced cook and not up on whole or ground spices, she looked at these four nutmegs and thought to herself, "What in the hell am I supposed to do with these hard, uglylooking things?" Then she thought that perhaps they would dissolve in the batter, so she plunked them in the batter and stirred and stirred for many minutes; nothing happened. "Maybe it takes awhile since they are so hard," she thought. So she left the bowl standing and went off to do other things. When she returned, nothing had happened. "You stubborn old things," she said; "you don't deserve to be in the cake if you can't dissolve." She fished them out and baked the cake without them. Our brother ate his fruit cake without nutmeg that Christmas. So be sure to grate the nutmegs, or use 1 teaspoon ground. Margaret Copeland Wallace
Glaze Mix 3 Tb lemon juice and 1 cup confectioner's sugar. Drizzle over warm cake. Marlene Howard Harper
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3 eggs 2 cups flour 1 tsp cinnamon 1 tsp ground nutmeg 1 tsp vanilla 1 tsp baking soda 1 tsp salt 1 cup Gerbers baby prunes 1 cup chopped nuts Mix all at one time. Bake in a greased 9x13x2 pan one hour at 325. Topping 1 cup sugar 1 stick margarine cup buttermilk tsp baking soda Bring to a boil, stir well; pour on top of hot cake (do not take cake out of pan). Slice into squares and serve. Frank Wallace
2 tsp vanilla extract (or one each of vanilla and almond) 3 cups all-purpose flour 1 tsp baking powder tsp baking soda Pinch salt 1 cup buttermilk Cream butter and sugar. Add eggs one at a time, beating after each. Add vanilla, beating well. Combine flour, baking powder, soda, and salt. Add in thirds, alternating with the buttermilk. Place in a well greased and floured tube or bundt pan. Bake at 325 for one hour and 10 minutes. Jane Wallace Fiero
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maternal grandmother. 3 cups sugar cup butter cup cocoa cup milk 1 tsp vanilla Melt butter, add cocoa and sugar (well mixed). Blend in milk. Boil 1 minute. Remove from fire, add vanilla and beat until consistency to spread. Makes enough to frost two layers. Mamie Davis Hicks
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9-inch Pie 6 cups cored, peeled, and sliced cooking apples (about 2 lbs.) cup sugar cup flour tsp nutmeg tsp cinnamon Dash of salt 2 Tb butter Combine sugar, flour, nutmeg, cinnamon, and salt. Pour over apples and mix well. Place into uncooked pie shell, dot with butter, and cover with dough for top crust. Bake in 425 oven 35-40 minutes or until crust is browned. 10-inch Pie 8 cups cored, peeled, and sliced cooking apples (about 3 lbs.) 1 cup sugar a cup flour 1 tsp nutmeg 1 tsp cinnamon Dash salt 3 Tb butter Follow above directions, but will probably take from 40-50 minutes to brown. Jane Wallace Fiero
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Roll out between two pieces of waxed paper and fit the larger piece into the bottom of a 9", deep pie plate. Filling 3 lbs. tart apples. Pare and chop into a big bowl. Squeeze lemon juice over apples. 1 cup sugar 1 rounded Tb flour Heaping tsp butter 1 tsp cinnamon tsp nutmeg Mix sugar, flour and spices well and rub the butter into this mixture with the fingers. Add this to the apples and mix well. Put into pie plate and add the top crust, crimping the edges. Cut vents in top of pie. Mix in a small bowl 1 heaping tablespoon flour, 2 tablespoons sugar, and teaspoon cinnamon; blend well. Add sizeable lump of butter (about 1 tablespoon) and rub into this mixture until it's like crumbs. Sprinkle this over the top of the pie and bake at 350 for 1 hour. Moisten the top of the crust with a little water, using pastry brush or fingers, before putting the crumb mixture on. This will make it stick to pie. Your crust will not be flaky, but it will always be tender. Verdi Goggin
which I find a pain. I guess the lemon extract takes the place of the dreaded zest. The meringue is more trouble than the traditional type, but it has an excellent texture as well as great staying power. 1 baked 9-inch pie shell 1 cups sugar 6 Tb cornstarch 2 cups water a cups lemon juice 3 egg yolks 1 tsp lemon extract 2 tsp vinegar 3 Tb butter Mix sugar and cornstarch together in the top of a double boiler. Add the two cups of water. Combine egg yolks with lemon juice and beat until well mixed. Add to the rest of the sugar mixture. Cook over boiling water until thickabout 25 minutes. This does away with the starch taste. Now add the lemon extract, butter, and vinegar; stir thoroughly. Pour mixture into 9-inch pie shell and let cool. Cover with meringue, and brown in oven. Never-Fail Meringue 1 Tb cornstarch 2 Tb cold water cup boiling water 3 egg whites 6 Tb sugar 1 tsp vanilla pinch of salt Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric beater at high speed, beat egg whites until foamy. Gradually add sugar, and beat until stiff but not dry. Turn mixer to low speed; add salt and vanilla. Gradually beat in cold cornstarch mixture.
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Turn mixer again to high and beat well. Spread meringue over cooled pie filling. Bake at 350 for 10 minutes until top is lightly browned. Jane Wallace Fiero
1 cup sugar 3 Tb flour 2 generous Tb cocoa 3 egg yolks, slightly beaten (save whites for meringue) cup milk Cook and stir (over boiling water) until thick (consistency of pudding). Remove from fire and add 1 tsp vanilla and about an inch of margarine. Pour in cooked pie shell, top with meringue, and bake in preheated 350 oven until meringue is nicely browned. Meringue 3 egg whites 3 Tb sugar Add sugar gradually while beating egg whites with mixer until stiff enough to form peaks. Martha Tolson Griggs
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sweetened coconut 3 eggs, beaten stick margarine 1 tsp vanilla tsp lemon extract Melt margarine, add beaten eggs, sugar, and buttermilk. Stir in the cup of coconut and add the flavoring. Pour into 9 inch crust-lined pie pan and bake at 350 until the crust is browned. The already-prepared bought crust is fine to use. Pie cooks in 25-30 minutes. Evelyn Nabors
In a mixing bowl, beat cream cheese, sugar, milk, and vanilla until fluffy. Fold in whipped topping. Spread cheese layer evenly into baked pie shell (9 in.) Beat cranberry layer until frothy and then pour over cheese layer. Chill over night. Shannon Hughes
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bake as directed in recipe. For Baked Pie Shell: Prick bottom and sides thoroughly with fork. Bake at 475o for 8 to 10 minutes. For Two-Crust Pie: Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pastry inch from rim of pan. Roll second round of dough. Fold into quarters; place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cut slits in top so steam can escape. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe. 8- or 9-inch One-Crust Pie 1 cup all-purpose flour tsp salt a cup plus 1 Tb shortening 2-3 Tb cold water 10-inch One-Crust Pie 1 a cups all-purpose flour tsp salt cup shortening 3-4 Tb cold water 8- or 9-inch Two-Crust Pie 2 cups all-purpose flour 1 tsp salt b cup plus 2 Tb shortening 4-5 Tb cold water 10-inch Two-Crust Pie 2 b cups all-purpose flour 1 tsp salt 1 cup shortening
Beat the egg and gradually add the sugar and vanilla. Sift the flour and baking powder and add. Fold in the apples and nuts. Butter generously a 9 inch pie pan and pour in mixture. Bake in 350 oven for 35 minutes. Serve topped with either whipped cream or ice cream. I bake the pie in a rectangular pan of equivalent size and cut it into blocks. Cornelia McCraw
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stage requirementmaking the crust and then the filling. However, there is hope! There are several very good frozen pie crusts available in supermarkets that make acceptable substitutes to "homemade." Kroger's house brand is very good as well as inexpensive. 3 eggs, slightly beaten 1 cup dark Karo syrup cup white sugar cup brown sugar 2 Tb melted margarine 1 tsp pure vanilla extract 1 cups pecans 1 unbaked 9" pie crust In a large bowl combine all ingredients except pecans until well-blended. Stir in pecans. Pour into pie crust, place on a cookie sheet, and bake for 1 hour and 15 minutes at 325. To check to see if pie is ready, shake gentlyif it doesn't "jiggle" in the middle, it's ready. Sandy Lampkin Wallace
cup unsifted all-purpose flour tsp Calumet baking powder tsp cinnamon c tsp salt tsp vanilla cup finely chopped pecans Melt chocolate and butter over hot water. Cool. Beat eggs until foamy, then add sugar, 2 tablespoons at a time; beat until thickened (5 minutes on medium speed with electric mixer). Blend in chocolate. Add flour, baking powder, salt, and cinnamon; blend. Stir in vanilla and nuts. Drop by teaspoons onto greased baking sheet. Bake in moderate oven (350) until cookies feel "set" when lightly touched8 to 10 minutes. Cool slightly on sheet. Makes about 36 cookies. Neva Nabors Wallace
Cookies
BROWNIE DROPS '
While not inexpensive to make (German Chocolate is now a couple dollars a bar, I believe), they are very good. Margaret [Watson] expects me to have some available every time she comes to visit! This recipe can be doubled successfully. 2 bars Baker's German Sweet Chocolate 1 Tb butter 2 eggs cup sugar
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Preheat oven to 375. In a small bowl, combine flour, baking soda, and salt; set aside. In large mixer bowl, beat butter, sugar, brown sugar, and vanilla extract until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate chips (and nuts if you must). Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9-11 minutes. Makes about 6 dozen cookies. Jane Wallace Fiero
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4 eggs 1 cup sugar 1 cup brown sugar 1 cups all-purpose flour 1 tsp baking powder 1 tsp vanilla 1 16 oz. bag of miniature marshmallows Melt chocolate and butter in top of double boiler over warm water. Beat eggs, add sugar, flour, and baking powder. Stir in vanilla and then chocolate mixture. Put in greased 15x10x1 inch pan. Bake at 325 for 25-30 minutes. Remove and immediately spread marshmallows on top. Frosting cup butter 1 cup sugar 3 1 oz. squares unsweetened chocolate b cup evaporated milk (1 small can) 1 box confectioners sugar 1 tsp vanilla Do not wash chocolate pot that you used to make the brownies. Add to it butter, sugar, chocolate squares, and milk. Cook until well blended. Beat in powdered sugar and vanilla. Pour immediately over marshmallow-covered brownies. Wheat Story Teller
cup finely chopped nuts Heat oven to 400. Mix thoroughly butter, sugar, and vanilla. Work in flour, salt, and nuts. Shape dough into 1 inch balls. Place on ungreased baking sheet. Bake 10-12 minutes or until set but not brown. While warm, roll in confectioners sugar. Cool. Roll in sugar again. Shannon Lee Hughes
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If you like, you can add plumped raisins or nuts to the batter, but the cookies are good without this addition. Frank Wallace
2 sticks margarine 2 cups sugar 1 cup vegetable oil 2 eggs 4 cups all-purpose flour 2 tsp vanilla tsp salt 2 tsp soda 2 tsp cream of tartar Cream margarine and sugar in electric mixer at medium speed for 15 minutes. Add rest of ingredients, and mix well. Place in refrigerator and chill two hours. Pinch off pieces of dough and form into balls about 1" in diameter. Place on ungreased cookie sheet and press ball with the bottom of a glass that has been dipped in sugar. Bake about 8 minutes in 375o oven until edges are slightly browned. Do not over cook! Sandy Lampkin Wallace
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1 cup of butter or oleo 1 cup vegetable oil 2 eggs 2 tsp almond extract 1 tsp vanilla extract 4 cups flour 1 tsp salt 1 tsp cream of tartar 1 tsp soda Mix the sugars together with the oil until smooth. Add eggs, vanilla and almond extracts, mixing in with sugar mixture. Mix the flour, soda, and cream of tartar together and blend with above ingredients. Make small balls of the dough (about a tablespoonful at the time) and place balls on greased cookie sheet. Dip the bottom of a glass in granulated sugar and mash balls into a thin cookie. Bake 8 to 10 minutes in 350 oven. Makes 3 to 4 dozen cookies. Frank Wallace
Cream oleo and sugar. Add vanilla and eggs one at a time, beating between each addition. Mix baking powder, salt, and flour together. Add the flour mixture slowly, making a stiff dough. Roll out very thin on a floured surface (an eighth of an inch is about right). You'll also need to flour your rolling pin and the top of the dough to avoid sticking. Cut with biscuit or cookie cutter and bake 12 to 15 minutes in a 350 oven. Baking time depends on how thin you have rolled your cookies. The yield is rather large, again depending on thickness. The cookies are crispy-chewy and not so sweet you won't want to eat several! They keep well in a cookie jar, but don't stay around our house very long. Frank Wallace
Other Desserts
AMBROSIA '
Ambrosia is another one of our favorites for Christmas or Thanksgiving dinner, but I don't have a recipe. I just use scooped-out oranges, coconut, and sugar. Mix and keep in refrigerator as long as it will last. Harry likes to put bananas in his, but the rest of us just like it without them. Gayle, Charlie's wife, especially likes this. Sarah Copeland Nettles (Sapie) Jane says Sapie's directions are a little skimpy; I'll try to amplify: Peel and section oranges enough to have 8 cups of sections. To the oranges add a cup of frozen coconut flakes (use fresh if you want to go to the trouble of grating it), and a small can of crushed pineapple. Mix together and check for sweet-
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ness. Add sugar if it needs it. Some people add maraschino cherries; why, I don't know. There are those who add walnuts, I hear. Not having tried it, I can't comment! Frank Wallace
the walnut and flour mix. Bake for 45 minutes or until crisp. Serve hot topped with hard sauce (q.v. under "Sauces"). Serves 4. John W. Fiero
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3 Tb butter 3 bananas, peeled and sliced lengthwise 1 oz. crme de banana 3 oz. dark rum Ground cinnamon Vanilla ice cream Melt brown sugar and butter in chaffing dish or skillet, add bananas, sprinkle with cinnamon, and saut until bananas begin to get tender. Pour rum over the mixture and flame baste until the fire disappears. Serve immediately over vanilla ice cream. Serves 6. Frank Wallace
constantly until mixture thickens, about 7 to 8 minutes. More cornstarch will make it thicker, if you like. Stir in flavoring, put in jar or bottle and refrigerate until ready to use. Delicious. Makes about one quart. Frank Wallace
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Break angel food cake and place in 9x13 inch glass dish Mix fresh lemon juice with 1 teaspoons grated lemon rind and condensed milk. Stir to blend and thicken. Whip the heavy cream with 2 tablespoons sugar, or confectioners sugar, until stiff peaks form. Gently fold the whipped cream into the lemon mixture. Spoon over the angle cake in baking dish. Sprinkle top with remaining 1 teaspoon grated lemon peel. Chill in the refrigerator for 24 hours. An option when serving is to top with fresh fruit. Jane Wallace Fiero
cup coarsely chopped pecans 5 cups very stale French or Italian bread cubes with the crusts on (the better the bread, the better the pudding) In a large bowl of an electric mixer, beat the eggs on high speed until extremely frothy and bubbles are abut the size of pinheads, about three minutes (or with a metal whisk about six minutes). Add the sugar, vanilla, nutmeg, cinnamon, and butter and beat on high until well blended. Beat in the milk, then stir in the raisins and pecans. Place the bread cubes in a greased loaf pan. Pour the egg mixture over them and toss until the bread is soaked. Let sit until you see only a narrow bead of liquid around the pans edges, about 45 minutes, patting the bread down into the liquid occasionally. Place in a preheated 350 oven. Immediately lower the heat to 300 and bake 40 minutes. Increase oven temperature to 425 and bake until the pudding is well-browned and puffy, about 15 to 20 minutes more. To serve, put 1 tablespoons warm lemon sauce in each dessert dish, then spoon in cup of bread pudding, and top with cup Chantilly Cream. Lemon Sauce 1 lemon, halved cup water cup sugar 2 tsp cornstarch dissolved in cup water 1 tsp vanilla extract Squeeze 2 Tb juice from the lemon halves and place juice in a 1-quart sauce pan; add the lemon halves, water, and sugar, and bring to a boil. Stir in the dissolved cornstarch and vanilla. Cook 1 minute over high heat, stirring constantly. Strain, squeezing the sauce from
NEW ORLEANS BREAD PUDDING WITH LEMON SAUCE AND CHANTILLY CREAM '
This is from Paul Prudhommes Louisiana Kitchen cookbook. This is a super dessert. Every time I serve it, everyone loves it. The chantilly cream is delightful. This is one of Waynes favorite treats. If you do not like nuts in your bread pudding, it is fine to leave them out. Serves about 6. 3 large eggs 1 cups sugar 1 tsp vanilla extract 1 tsp ground nutmeg 1 tsp ground cinnamon cup unsalted butter, melted 2 cups milk cup raisins
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the lemon rinds. Chantilly Cream b cup heavy cream 1 tsp vanilla extract 1 tsp brandy 1 tsp Grand Marnier cup sugar 2 Tb dairy sour cream Refrigerate a medium-sized bowl and beaters until very cold. Combine cream, vanilla, brandy, and Grand Mariner in the bowl and beat with an electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium speed just until soft peaks form, about 3 minutes. Do not over beat. Margaret Wallace Story
Place two inches apart on baking sheet. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack. Prepare pudding mix according to package directions using one cup milk. Fold in whipped cream. Split pastries into two layers, making 24 layers in all. Set aside 8 top layers. Spread 8 bottom layers with 2 tablespoons of pudding mixture. Top with 1 tablespoon strawberries and another layer. Spread with remaining pudding, top with remaining strawberries, and top layers. Sprinkle with confectioners sugar. Serve immediately or cover and refrigerate for up to two hours. Sweetened Whipped Cream: For 1 cups sweetened whipped cream, in chilled bowl beat cup heavy cream, 2 tablespoons sugar, and teaspoon vanilla extract until stiff peaks form. Jane Wallace Fiero
Ice Cream
PEACH ICE CREAM '
If peaches are plentiful, we make peach ice cream. 4 eggs 3 cups milk 1 can evaporated milk pint whipping cream About 3 cups sugar 1 quarts peaches, mashed in blender 1 tsp vanilla
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Add beaten eggs to all ingredients except peaches in a large saucepan. Stir constantly over medium heat until sugar is melted; do not boil. Chill if you have the time (this reduces freezing time) or place directly in 1 gallon ice cream churn. When mixture begins to thicken, add the peaches (if peaches are not real sweet, you might want to add sugar to them as you blend them). Continue freezing until ice cream is firm. Sarah Copeland Nettles (Sapie)
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mother is the only one I know who has failed to turn out good caramel popcorn using this recipe. I attribute her failure to her microwave, which is old and sluggish. f cup unpopped popcorn, any variety Enough vegetable oil to cover bottom of pan, say 3-4 Tb Large brown paper grocery bag Pop the corn over medium high to high heat, shaking your pan all the while. When corn is popped, put it in the brown paper bag. 1 cup dark brown sugar cup light Karo 1 stick butter or margarine tsp salt tsp baking soda 1 tsp maple flavoring (optional) 2 cups honey roasted peanuts (optional) Throw these together in a medium-sized glass bowl. Cook in microwave on high for two minutes. Remove and stir. Cook for two minutes more. Remove and stir. Add in baking soda (I don't know why) and maple flavoring (strictly optional; I've never bothered). Stir. Pour the syrup over the popcorn. Use a big kitchen spoon to stir it all up, making sure the syrup has more or less invaded every pocket of popcorn in the bag. Roll down the top of the bag so that it will fit in your microwave. Cook on high for 1 minute and 30 seconds. Shake the bag vigorously. Cook on high for 1 minute and 30 seconds more. Shake bag. Cook on high for 45 seconds. Pour contents of bag into a BIG bowl. You should allow it to cool and crisp up. I am rarely able to wait that long. Shannon Lee Hughes
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2 Tb margarine 1 tsp vanilla Mix sugar, Karo, and water well. Pour in peanuts. Bring to a rolling boil. Do not stir until peanuts pop. This is a distinctive sound; you'll have no trouble recognizing it. When they stop popping, stir in the soda, margarine, and vanilla. Remove from heat and pour onto greased cookie sheets. Allow to cool, then break into pieces. An iron skillet works best in preparation of this recipe. Sandy Lampkin Wallace
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Pepper Sauce
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6-8 pint canning jars, sterilized, with caps and lids Prepare corn by boiling cobs for 5 minutes. Cool and cut from cob. Combine with remaining ingredients and simmer for 20 minutes. Bring to boil for 1 minute, then, while boiling hot, pack in hot, pint canning jars, filling to within " of rim. Cap and process 15 minutes in a water bath. Makes 6 to 8 pints. John W. Fiero
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a boil until mixture thickens when dropped from a spoon (about 20 minutes). Pour into hot, sterilized half-pint jars (to within " of rim), cap, and process in a boiling water bath for 5-10 minutes. Yields about 6 half pints. John W. Fiero
Let cucumbers, onions, and salt stand 1 hour. Boil the sugar, vinegar, and water for 2 minutes. Pour this over cucumbers while hot. Put in covered container and keep in refrigerator. Sarah Copeland Nettles (Sapie)
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INDEX
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INDEX
COOKING FROM KITH & KIN (Flyleaf) ...................................................................... DEDICATION ....................................................................................................................... FOREWARD ......................................................................................................................... ONLINE USE OF THE BOOK............................................................................................ TABLE OF CONTENTS.......................................................................................................
1 2 3 5 6
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Easy Pull Aparts .........................................................................................................20 Grape Nuts Honey Bread ...........................................................................................21 Light and Tender Rolls ..............................................................................................21 Molasses Whole Wheat Bread ...................................................................................22 Planters Healthy Walnut Bread ................................................................................22 Refrigerator Rolls.......................................................................................................23 Salt Rising Bread .......................................................................................................23 Tinas Grandmothers Buns .......................................................................................24 Whole Wheat Bread ...................................................................................................24 Quick Breads ..........................................................................................................................25 Banana Nut Bread ......................................................................................................25 Boston Brown Bread ..................................................................................................25 Bran Muffins ..............................................................................................................25 Breakfast Muffins ......................................................................................................26 Corn Fritters ...............................................................................................................26 Corn Muffins ..............................................................................................................27 Cornbread ...................................................................................................................27 Corn Rye Biscuits ......................................................................................................27 Dots Biscuits .............................................................................................................28 Food Processor Biscuit ..............................................................................................28 Franks Biscuits .........................................................................................................28 Hot Water Cornbread .................................................................................................29 Idellas Crisp Biscuits ................................................................................................29 Oelands Waffles .......................................................................................................29 Pancakes .....................................................................................................................29 Sweet Sausage Bread .................................................................................................30
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Black Cherry Salad ....................................................................................................41 Bymommys Potato Salad..........................................................................................41 Caesars Salad ............................................................................................................41 Chicken Salad ............................................................................................................42 Congealed Salad.........................................................................................................42 Davids Salad .............................................................................................................42 Fresh Mushroom Salad ..............................................................................................43 Genevas Salad...........................................................................................................43 Harrys Favorite Potato Salad ....................................................................................43 Pasta Salad .................................................................................................................44 Sapies Salad ..............................................................................................................44 Spinach Salad .............................................................................................................44 Strawberry Salad ........................................................................................................45 Vegetable Salad .........................................................................................................45 Vinaigrette Dressing Salad ........................................................................................45 Vinaigrette Molded Salad ..........................................................................................46 Waldorf Salad ............................................................................................................46 Salad Dressings ......................................................................................................................47 Blender Mayonnaise ..................................................................................................47 Celery Seed Dressing .................................................................................................47 Creole Salad Dressing ................................................................................................47 Greek Salad Dressing .................................................................................................48 Japanese Ginger Salad Dressing ................................................................................48 Paprika Dressing ........................................................................................................48 Raspberry Poppy Seed Dressing ................................................................................48 Vinaigrette..................................................................................................................49
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Sazerac Cocktail.........................................................................................................57
EntresMeat Dishes ...................................................................................................58 Beef ........................................................................................................................................59 Aunties Country Fried Steak ....................................................................................59 Beef Stroganoff ..........................................................................................................59 Beef Stroganoff la Kates Dad ...............................................................................60 Brisket ........................................................................................................................60 Carbonade ..................................................................................................................60 Chicago Steak ............................................................................................................61 Chicken Fried Steak ...................................................................................................61 Fajitas Tacos Al Carbon.............................................................................................62 Hot Tamale Pie ..........................................................................................................63 Meatball Stew ............................................................................................................63 Meat Loaf ...................................................................................................................63 Plantation Stuffed Peppers .........................................................................................64 Porcupine Meatballs...................................................................................................64 Roast Beef Marinade..................................................................................................65 Rump Roast................................................................................................................65 Sauerbraten ................................................................................................................66 Seasoning for Beef or Pork ........................................................................................67 Smoked Brisket ..........................................................................................................67 Stuffed Green Peppers, Cabbage, or Grape Leaves ...................................................68 Swiss Steak ................................................................................................................68 Veal Scallopini la Marsala ......................................................................................69 Ham & Pork ...........................................................................................................................69 Barbecued Pork Chops ...............................................................................................69 Casserole Roasted Pork Roast ...................................................................................70 Honey Roasted Pork Tenderloin ................................................................................70 Mrs. Harmons Brunswick Stew ................................................................................71 Ono Ribs ....................................................................................................................72 Pancho Villa Stew ......................................................................................................72 Perfect Pork and Chicken Pie ....................................................................................73 Picnic Ham with Sherry .............................................................................................73 Pork Chops in White Wine ........................................................................................74 Pork Strips with Green Peppers .................................................................................74 Lamb ......................................................................................................................................74 Lamb Curry ................................................................................................................74 EntresPoultry.............................................................................................................76
Aunt Verdis Deep Dish Chicken Pie ........................................................................77 Calico Creamed Chicken ...........................................................................................77 Chicken Casserole ......................................................................................................78 Chicken Cordon Bleu (Sorta).....................................................................................78 Chicken and Dijon Pasta ............................................................................................78 Chicken and Dumplings 1 ..........................................................................................79
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Chicken and Dumplings 2 ..........................................................................................79 Chicken and Onion Stew ...........................................................................................80 Chicken and Pea Pods ................................................................................................80 Chinese Chicken ........................................................................................................81 Chinese Chicken Wings .............................................................................................81 Coq au Vin .................................................................................................................82 Creole Chicken Shells ................................................................................................83 Ducks .........................................................................................................................83 Franks Chicken Breasts ............................................................................................84 Oven Fried Parmesan Chicken...................................................................................84 Polynesian Chicken ....................................................................................................84 Yogurt Chicken ..........................................................................................................85
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Cheese ....................................................................................................................................99 Blushing Bunny .........................................................................................................99 Macaroni Pie ..............................................................................................................100 Welsh Rarebit.............................................................................................................100 Cereal .....................................................................................................................................100 Bymommys Rice ......................................................................................................100 Easy Rice Pilaf ...........................................................................................................101 Jambalaya ...................................................................................................................101 Rice ............................................................................................................................102 Rice Consomm .........................................................................................................102 Sausage, Cheese, and Grits Casserole........................................................................102 Eggs........................................................................................................................................103 Company Eggs ...........................................................................................................103 Creamed Eggs and Asparagus ...................................................................................103
Vegetables ..........................................................................................................................104 Vegetable Dishes ...................................................................................................................105 Baked Beans 1............................................................................................................105 Baked Beans 2............................................................................................................105 Baked Tomato Halves ................................................................................................105 Braised Leeks with Rice ............................................................................................106 Broccoli Stir Fry ........................................................................................................106 Browns Sugar Glazed Sweet Potatoes with Marshmellows .....................................106 Cabbage......................................................................................................................107 Corn Saut ..................................................................................................................107 Eggplant Souffl ........................................................................................................107 Fried Onion Rings ......................................................................................................108 Harvard Beets.............................................................................................................108 Hashbrowns................................................................................................................109 Jade Green Broccoli ...................................................................................................109 Johns Lumpy Mashed Potatoes ................................................................................110 New Potatoes Steamed in Wine .................................................................................110 Pan Fried Okra ...........................................................................................................110 Party Potatoes.............................................................................................................111 Red or Black Beans ....................................................................................................111 Refrigerator Pickle .....................................................................................................112 Sesame Broccoli.........................................................................................................112 Stewed Apples ...........................................................................................................113 Stewed Corn ...............................................................................................................113 Sweet Potato Pie 1 .....................................................................................................113 Sweet Potato Pie 2 .....................................................................................................114 Twice Baked or Stuffed Potatoes ...............................................................................114 Vegetable Casseroles .............................................................................................................114 Asparagus Casserole ..................................................................................................114 Broccoli Rice Casserole .............................................................................................115 Eggplant and Sausage Casserole ................................................................................115
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Fresh Vegetable Frittata .............................................................................................116 Hash Brown Casserole ...............................................................................................116 Pea and Bean Casserole .............................................................................................116 Spinach & Artichoke Heart Casserole .......................................................................117 Spinach Casserole ......................................................................................................117 Squash Casserole .......................................................................................................117
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Chocolate Chip Cookies ............................................................................................134 Fruit Cake Cookies ....................................................................................................135 Fruit Cake Lizzies ......................................................................................................135 Marshmallow Brownies .............................................................................................135 Mexican Wedding Cakes ...........................................................................................136 Oatmeal Cookies ........................................................................................................136 Raspberry Star Cookies..............................................................................................137 Sugar Cookies ............................................................................................................137 Sugar Cookies from Alice ..........................................................................................137 Tea Cakes ...................................................................................................................138 Other Desserts ........................................................................................................................138 Ambrosia ....................................................................................................................138 Apple Brown Betty ....................................................................................................139 Baked Custard ............................................................................................................139 Bananas Foster ...........................................................................................................139 Boiled Custard ...........................................................................................................140 Bread Pudding ............................................................................................................140 Charlotte Russe ..........................................................................................................141 Chocolate Delight ......................................................................................................141 Fruit Cocktail Delight ................................................................................................141 Lemon Fluff Dessert ..................................................................................................141 New Orleans Bread Pudding with Lemon Sauce and Chantilly Cream ....................142 Strawberries Napoleon ...............................................................................................143 Ice Cream ...............................................................................................................................143 Peach Ice Cream ........................................................................................................143 Peppermint Ice Cream................................................................................................144 Candies & Confections ..........................................................................................................144 Benne Seed (Sesame) Candy .....................................................................................144 Caramel Popcorn ........................................................................................................144 Microwave Fudge ......................................................................................................145 Peanut Brittle .............................................................................................................145 Jellies, Pickles & Preserves .................................................................................................147 Corn Relish ................................................................................................................148 Green Pepper Jelly .....................................................................................................148 Irenes Orange Marmalade ........................................................................................149 Marinated Cucumbers ................................................................................................149
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Acknowledgments
This book is the result of many people other than the compilers, and our special thanks go to everyone who has helped in its production. We particularly want to acknowledge all who went to the trouble of sending us recipes to be included. It is not an easy task to find time to locate favorite recipes, transcribe them, and send them out.
Frank Wallace Neva Nabors Wallace John W. Fiero Jane Wallace Fiero Margaret Copeland Wallace
For her invaluable help in preparing the revised edition, we also wish to thank Margaret Wallace Story.