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641. 5^73
A BICENTENNIAL ISSUE
152 Total Recipes
31 African Recipes
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DEDICATION
This book is dedicated to our foreparents, and to our
children and their children. We hope with this gesture
an interest in Black Cookery can be shared. Many of
these recipes came from Afri ca to the slave cabins to
the " Bi g House" and have now survived to be enjoyed
in our modern kitchens and our homes. Everyone
reflects the love and the care of the Mothers who
cooked " i nt ui t i vel y" for so long for all of the homes in
t hi s l and wi t hout measurement , but bl endi ng
ingredients and adding love to every food prepared.
Now in this book are many of the remembered favorites
that wi l l be treasured and enjoyed by all of us who
admired the culinary talents of our people. The smells,
sounds and the sights of good food that came from
scraps, or scratch are all here for you that will combine
the past, present, and the future in a loving, and
creative way.
The Committee
EXPRESSION OF APPRECIATION
Many people have expressed an interest in our Heritage
Cookbook and with their help, and for their recipes we say thanks.
There are however some special credits and thanks due to the
following people,
To the Director Mr. Reuben Hill, and The Flanner House Board
of Directors for giving us and Heritage a "Home Base".
To Ms. Clarice Banks our artist who designed and gave our
book the cover it needed.
Special thanks to our personal physician, Dr. Robert W. Briggs,
Our Neighborhood Druggist, Dr. August ["Bud"] Hook,
Chairman of the Board of Hooks and Mr. Norman Reeves,
President of the Hook Drug Company, Inc., who believed in and
helped us make possible the birth and distribution of our
Cookbook. Wi thout them " Her i t age" could not have been
published.
And thanks to you who have memories but did not have the know
how. Come cook wi th us by sharing our Heritage.
Bicentennial Committee
HERITAGE COOK BOOK
ALL RIGHTS RESERVED:
INCLUDING RIGHT TO REPRODUCE THIS BOOK OR ANY PORTIONS
THEREOF WITHOUT PRIOR PERMISSION OF:
INDIANAPOLIS BLACK BICENTENNIAL COMMITTEE
2110 N. ILLINOIS
INDIANAPOLIS. INDIANA 46202
200 YEARS OF BLACK COOKERY
Cooking was one of the first creative art forms of Black
Americans. Food preparation of Negro Americans has made a big
impact on the diets of America's whites. From slavery to World
War II blacks controlled the kitchens of white America. Masters
of households instructed slave cooks on cooking the English way.
The slave cook then added her own techniques she brought from
Africa, thereby combining both the cookery of Africa and England
for a unique taste later referred to as "soul food". The slave cook
was a most valuable person to the "ol massa" and his family.
The house slave had a lavish budget, cooked only choice cuts of
meats, and had the richest spices and other ingredients. Not so
fortunate was the field slave who cooked for her own family. She
was given leftovers considered undersirable for the master's
household such as pigtails, pig ears, feet, nose, head, etc. These
parts were used by slaves to make hoghead cheese, thereby
making the combined parts edible and most tasty. One of the
most well-known scrap foods not wanted by the master was
chitterlings, which have become a delicacy today. Chitterlings
were first buried, the field hand later dug up the chitterlings and
use them for food. After finding out the slaves were digging up
chitterlings from the grave sites, the master then gave his per-
mission to use them for food.
Greens turnips, collards and cabbage were a cheap
foodstuff the slave master raised for the slaves to provide
medicine and nourishment. The slave, using his skills in cooking,
found a way to make the greens tasty by cooking them with the
scrap meat. Throughout Negro history, turnip greens have
become a staple food of most Black Americans. Sweet potatoes
and corn (later made into corn meal) were considered an
important food of the slaves. The slave, bringing with him his
knowledge of beating grains from his African homeland, found
another way to use corn. The grains were beaten into a powdered
form, and then water was added to make a loaf, thereby providing
another staple for the field slave. Sweet potatoes were another
source of cheap food given to slaves and livestock. The sweet
potato was first baked by the slave. Later, as the field slave
experimented with the sweet potato, he found it useful for pies
and other varieties. Baked first on the hearths of slave cabins,
then candied in a sliced form, and finally made into a Sunday and
holiday dish called sweet potato pie. The sweet potato, until
today, remains a popular food. L 3 1 1 8 7^y
The pound cake is a favorite among Black Americans. Recipes
for the cake have been handed down through several generations.
Other favorite pastries are egg custard, blackberry cobbler,
ambrosia, rice pudding, corn pudding, rhubarb and sweet potato
pies, among others.
Some of the happiest memories of any childhood can be stirred
by "what was cooki ng." This is doubly so all over kitchens in
America where Black cooks reigned because here they were
encouraged to be really " f r ee. " Here creativity took over and
white and black Americans grew healthy and have beautiful
memories of pleasant and favorite foods being prepared and
served and enjoyed together down through the years.
The Committee hopes to recapture some of the excitement and
fun we all knew as children when it was time to "set the t abl e" by
publishing this Heritage Cookbook. Here, many of the old recipes
we enjoyed as children are being included as well as new ones,
but the emphasis is on the old recipes, some unwritten until now.
Contrary to some studies and statements about our family lives
and patterns, the search for, and the sharing of truths about our
beginnings reveal there have always been strong tribal and family
ties centered around the hearths and kitchens of our homes.
The inventiveness and imagination of our people resulting from
our "scratch and scrap" existence made some of our
contributions creative as well as unique. This is especially true in
Black Cookery. Here for your pleasure and enjoyment we offer
you culinary delights to help you celebrate America' s 200th
Birthday.
Bobbie Beckwith and Bea Moten
(Authors and Co-Chairmen)
Indianapolis Black Bicentennial
1976
BLACK BICENTENNIAL COMMI TTEE
T. Beatrice Holland
BrendaGirton
Pearline Sylvester
Mary Bortey
Raymond Mitchell
Beverly J. Wi l l i ams
Lydi aG. Morrow
Delores Saden
Jane West Kwami a
Nannie Wilson
Faustina Pryor
Catherine Wallace
Robert Wi l l i ams
Kofi Amoo
Amanda Strong
Emmagee Washington
Lettie L. Harris
Mary E. Rose
Rev. Ivan W. Hughes, O.S.B.
Emma Johnson
Carldean Coleman
Clarice Banks
Roberto LeHouse
Faira Pruitt
Helen T. Pruitt
Elizabeth Brown
David Adams
Louise Goggans
Eloise Solomon
Thelma Russell
Sophia M. Ramsey
Michael Rhea
Clarence Hodges
Earline Moore
Rev. W. D. Copeland
Starling James
Mammi e Townsend
Julia Carson
Dr. Ruben Whi te
Ray Crowe
Don Butler
Jessie Carter
Bobbie Beckwith
Bea Moten
Dr. Robert Briggs
ORGANIZATION
Operati on Late Start
Community Action Against Poverty
National Council of Negro Women
Federation of Associated Clubs (128 clubs)
Pre-Schools
Flanner House
Hooks Drug Stores of Indiana
Aunti e AAame's Child Development center, Inc.
Neighborhood Youth Corp.
Opportunities Industrialization Center (O.I.C.)
INDEX
Main Dishes
Chicken Feet and Rice 1
Chitterlings 1
Pan-Fried Chi tterl i ngs 1
Stuffed Hog Maw 1
Raccoon (Coon) 2
Pear Wi ne 2
Salmon Croquet 2
Macaroni and Cheese 2
Meat Pie 3
Shrimp and Crabmeat Newburg 2
Spicy Meat Loaf 3
Stewed Chicken 4
" Hog' s- Head" Cheese 4
Baked Tomatoes 5
Pot Roast 5
Senate Bean Soup 6
Collard Greens 6
Meatball wi t h Gravy (Swedish) 7
Fried Kidneys 7
Chicken and Dumpl i ngs (Biscuit) 8
Turni p Greens wi t h
Cornmeal Dumpl i ngs 8
Roast Opossum (Possum) 9
Beef Stroganoff 9
Bacalau (Back-a-Law) 9
Spanish-Rice &
Pork-Chop Casserole 10
Barbecued Spareribs 10
Barbecued Sauce 10
Ki dney Stew 10
Old-Fashioned Southern Neckbones .10a
Creole Gumbo 10a
Hog' s Head Cheese 11
Lamb Alecha 11
Di rty Rice 11a
Mustard & Turni p Greens 11a
Pig Ears 12
Fried Green Tomatoes 12
Bar-B-Q Pig Feet 12
Fried Spinach 12
South Louisana Red Beans 12a
Meat Loaf 12a
Roast Turkey 12a
Brains 13
Potato Salad 13
Baked Sweet Potatoes 13a
Black-Eyed Peas and Rice 13a
Mi xed Greens 13a
How to Plan and Serve Buffett
Suppers Successfully 14
Freezing Do' s and Don' ts 15
Freezing Do's and Dont' s 16
Desserts
Lemon Cake wi t h
Lemon Pudding Sauce 17
Dandelion Wi ne 17
Blackberry Cobbler 18
Peach Cobbler 18
Egg Custard 18
Honey Appl e Crisp 18
Peanut Butter Creams 19
Gingerbread Men 19
Coconut Macaroons 19
Oatmeal Cake 20
Baked Frosting 20
Blackberry Cobbler 20
Snowballs 21
Old Fashioned Appl e Butter 21
Penuche 21
Chocolate Fudge 22
Di vi ni ty 22
Stuffed Apri cots 23
Miss Jenni e' s Rum Cake 23
Holiday Coffee Cake 24
Ambrosi a 25
Party Punch 25
Vinegar Pie 25
Garnishes 26
Sweet Potato Pie 26
Ambrosi a 27
Banana Cake 27
Cream Cheese Frosting 28
Molasses Custard Pie 28
Buttermi l k Pound Cake 28
Old Fashioned Orange Bread
Pudding 29
Rum Cream Pie 29
Peach Cobbler 30
Lemon Meri ngue Pie 30
Old-Fashioned Rice Pudding 30
Appl e Pie 31
Pineapple Upside-Down Cake 31
Perfect Pie Crust 32
Sweet Potato Prone 32
Orange Chi ffon Pie 32
Cottage Pudding wi t h Lemon Sauce . 33
Lemon Sauce 33
Pound Cake 33
Appl e Brown Betty 34
Appl e Birds Nest 34
Blue Berry Muf f i ns 34
Sour-Cream Indian Pudding 35
Fried Pies 35
Candied Sweet Potatoes 36
Carrot Cake 36
Molasses Cake 37
Al l Butter Pound Cake 37
Pound Cake 37
Home Made Ice Cream 38
Mr . George W. Carver' s
Peanut Butter Treats 39
Breads
Corn Bread Stuffing 41
Beaten Biscuits 41
Cracklin Bread 42
Corn Bread 42
Hush Puppies and Fish (deep fried) . . 42
Peanut Butter Bread 43
Light Bread 43
Dill Cottage Cheese Bread 44
Cheese Bread 44
Chicken Dumpl i ngs 45
Sausage Stuffi ng For Turkey 45
Appl e Bread 45
Cornmeal Dressing 45a
Hot Wat er Corn Bread 45a
African
Senegalese Cousocous 48
Gabon Chicken Stew 49
Banana Beef Stew 49
Ibiharage (fried beans) 49
Ami wo 50
Beef N' Green 50
Fish Stew (Loo Fl,) 51
Dry Okra Soup 51
Berbere (Ethiopian hot sauce) 51
Adal u 52
Curry 52
Ki t ro 53
Fish Calalou 53
Maf ' e 54
Pepper Chicken 54
Jollof Rice 55
Nigerian Spinach Stew 55
Peanut Butter Soup 56
Fofo 56
Moi nmoi n 56
Frejon 57
Mwamba 57
Bean and Groundnut Sauce 58
Sambian Chicken Stew 58
Nshima 58
Homi ny and Beans 59
Fresh Fish Stew 59
Ata Sauce(Pepper sauce) 59
Stuffed Okra 60
Akara 60
Coconut Rice 60
Main Dishes
CHICKEN FEET AND RICE
3 pounds chicken feet (scaled)
1/2 cup uncooked rice
1
/2 cup chopped green peppers
2 tablespoons cayenne pepper
Put chicken feet in water, let cook until done. Add rice, chopped
pepper, and cayenne pepper. Let cook until rice is done.
CHITTERLINGS
1 red pepper, cut up
1 clove garlic, minced
10 pounds chitterlings
Wash chitterlings thoroughly. Tri m fat leaving smali amount on
chitterlings for seasoning. In large saucepan cover chitterlings
with water. Add red pepper, and garlic, 1 tablespoon salt, and 1
tablespoon pepper. Cook until tender, about 5 hours or until done.
Drain and cut in serving-size pieces. Serve at once. Makes 6 to 8
servings.
PAN-FRIED CHITTERLINGS
Dip boiled chitterlings in cornmeal. In skillet panfry chitterlings
in hot shor t eni ng unt i l br own. DEEP- FAT FRI ED
CHITTERLINGS: Dip boiled chitterlings in egg, then crushed
saltine crackers. Fry in deep hot fat 370 ti l l brown.
STUFFED HOG MAW
2 hog maws (cooked)
4 cups cornbread dressing
2 pounds sausage cut up (Italian)
V2 onions
Salt & pepper to taste
Mi x cornbread dressing with sliced sausage, onion and salt. Stuff
hog maw, bake for 30 minutes at 350.
1
RACCOON (COON)
1 coon
Bar b-q sauce
Salt to taste
Wash coon wel l , remove fat and underarm kernel. Par boil
approximately V2 hour, place coon in roaster pan; cover and cook
with favorite Bar b-q sauce. Let coon cook until tender.
, PEAR WI NE
Combine
Vz bushel pears (wash and sliced) 1 cake yeast (dry)
10 pounds sugar 1 box raisins
Put in 5 gallon crock, cover pears with water. Let stand 9 days.
Strain well on the 10th day. Put in bottles with caps screwed
loosely on, tighten caps gradually, day by day. Caps should be
secure by the 3rd day.
SALMON CROQUET
1 can salmon (large) Vz teaspoon green pepper
VA cup mashed potato cornmeal or ground
1 egg crackers
Vz teaspoon onion
Combine all above ingredients, shape into patties, coat with
cornmeal or cracker crumbs. Fry until golden brown.
** Use " Al l Vegetable Oi l " for best results
3
A cups oil in heavy
skillet, preheat to 375.
MACARONI AND CHEESE
1 Box of Macaroni Vz tsp. of pepper
2 quarts of boiling water 1 stock of butter
1 tsp. salt 2 c. of milk
1 c. cubed cheese
Cook macaroni in boiling water until tender. Drain, add milk,
eggs, and butter; salt and pepper over layers of macaroni and
cheese. Bake in moderate oven 305 degrees for 40 minutes or
until sauce bubbles and is brown.
MEAT PIE
1 lb. hamburger
3
/4 tsp. salt
1 can cream mushroom Soup 1 /8 tsp. black pepper
Vz can milk 2Vi c. mashed potatoes
1 large onion (diced) 3 slices cheese
Brown hamburger, onions and spices in skillet. Add mushroom
soup and milk and mix wel l . Top with Mashed potatoes and
cheese. Bake in 400 degree oven until cheese melts. Serves 5 to 6.
SHRIMP AND CRABMEAT NEWBURG
2 cans Cross & Blackwell Small 7 oz. sliced mushroom
Newburg Sauce Vz stick butter
1 lb. frozen shrimp Vz c. minute rice
Vz pkg. frozen crabmeat 1 hard boiled egg
(8oz.) parsley flakes
Small 7 oz. diced pimento
Heat Newburg Sauce to the point of boiling. Place thawed shrimp
and crabmeat in sauce. Heat until shrimp curls, stirring
occasionally. Add sauteed peppers and mushroom . . . pimento
right out of jar and butter. To serve, place in steaming bed of rice
and garnish with sliced boiled egg and sprinkle parsley flakes.
Serve one hardy family of five.
SPICY MEAT LOAF
1 Vz lb. ground beef 1 tsp. Worcestershire Sauce
Vz lb. ground pork 1 tsp. salt
Vz c. soft bread crumbs 1 /8 tsp. pepper
3 tbsp. prepared mustard Vz c. catsup
2 tsp. horseradish 1 egg
1 tbsp. minced onion
Mix ingredients, thoroughly press into a loaf pan 9
1
/4 by 5
1
/4 by
1
3
/4 inches. Bake at 350 for 1 hour.
STEWED CHICKEN
1-31/2 to 4 lb. fryi ng chicken, Vz tsp. black pepper
cut up Vz cup lemon Juice
6 hard boiled eggs Vz cup butter
4 tsp. chile powder 2 cups thinly sliced onions
and tobasco sauce 1 tsp. ground ginger
2 cups cold water 1 tsp. salt
Place chicken pieces in large bowl. Add 1 cup cold water, lemon
juice, Vz cup of the onions and salt. Let stand for 15 minutes.
Remove chicken from marinade.
Mel t butter in large, heavy skillet. Saute remaining onions in
butter until lightly brown. Add VA cup of water then the chile
powder and tobasco sauce, stir continuously for 10 minutes. Now
add VA cup more of water then add the chicken pieces.
Cook for 15 minutes then turn the chicken over; add remaining Vz
cup of water and ginger and bring to a boil. Lower flame; simmer
uncovered until most of the water has evaporated.
Remove from heat, sprinkle wi th black pepper and serve with
hardboiled eggs. Serves 4 to 6.
"HOG' S-HEAD" CHEESE
(12-14 Servings)
4 pig' s feet 2 bay leaves
2 pig's ears 1 cup vinegar
1 pig's head 1 tsp. black pepper
1 bunch celery, including VA tsp. Cayenne Pepper
leafy tops 3 tbsp. pickling spice
2.medium-size onions,
sliced
Place pig's head, feet, and ears in large, deep pot, and add water
to cover. Add all seasonings except vinegar; cover pot and boil
over low flame 2-3 hours until meat leaves bone. Mince meat
coarsely; arrange in mold or pan. Add vinegar to juice remaining
in pot. Pour this liquid over meat in mold; refrigerate until mold
has set, or congealed. When cold, slice and serve.
BAKED TOMATOES
Stewed tomatoes cut in wedges
Stale bread crumbs, or biscuit crumbs
The following ingredients as desired:
Butter, Sugar, Salt and Nutmeg
Add all ingredients to stewed tomatoes. Cook on top of stove unti
1
well mixed. Bake in oven until well browned. Then serve.
Submitted by: T. Beatrice Holland,
Director Civil Rights Commission
POT ROAST
2 tbsp flour blended wi th
VA cup water
8 carrots, halved crosswise
1 bay leaf
VA tsp. cayenne pepper
1 medium onion, chopped
3 to 4 pounds boneless
chuck roast
Flour
Water
Spring of parsley
8 small potatoes, peeled
8 small white onions, peeled
2 tbsp. bacon drippings
2 tbsp. salt
Coat meat wi th flour, then brown well on all sides in hot fat in
deep skillet or Dutch oven. Add chopped onion and saute until
lightly browned and tender. Add 1 Vz cups water, the salt, pepper,
parsley and bay leaf; bring to boil. Cover and simmer until meat is
tender, 3 to 4 hours, adding more water if necessary. Discard
parsley and bay leaf. Add vegetables and cook 20 to 30 minutes or
until tender. Remove meat and vegetables and cook 20 to 30
minutes or until tender. Remove meat and vegetables from
skillet; keep warm. Measure drippings, add water to make 2 cups
and return to skillet. Stir in flour mixture and cook and stir until
thickened and smooth; adjust seasonings. Slice meat and serve
with vegetables and gravy. Makes about 8 servings.
SENATE BEAN SOUP
1 lb. Marrow or Pea Beans,
rinsed and picked
8 cups water
2 tbsp. bacon drippings,
butter or margarine
1 large onion, chopped
2 ribs celery, chopped
1 clove garlic minced
1 cooked smoked ham bone
with some meat or
1 smoked ham hock
1 tsp. salt
VA tsp. pepper
1 cup mashed potatoes
In kettle bring beans and water to boil; boil 2 minutes. Cover, turn
off heat and let stand 1 hour. In skillet in hot water fat, saute
onion, celery and garlic until lightly browned. Add to beans and
cook until very tender. Remove ham bone, cut off and mince.
Reserve meat. Stir in salt and pepper and with potato masher,
mash beans slightly. Stir in potatoes until smooth; and add ham
and heat. Makes 4 to 6 servings.
COLLARD GREENS
2 lbs. ham hocks, neck
bones or salt pork
3 lbs. collard greens
1 dried red pepper pod,
small
1 bell pepper
2 tsp. bacon drippings, salt
and pepper to taste.
Place meat (any one of number listed( in pot, cover and boil for 1
hour. Add Collard Greens thoroughly cleansed and washed. Cut
up bell pepper and other ingredients. Bring to boil and cook until
tender; 1 hour. Serve with meat portions, sliced tomatoes, okra,
sprinkled with pepper sauce. Good 8 servings.
MEATBALLS WI TH GRAVY (SWEDISH)
1 /8 tsp. allspice (optional) Boiled potatoes
Pepper Minced parsley
Salt
1
/
2 CU
P half-and-half
1 egg 2 tbsp. flour
1 tbsp. grated onion Hot water
2/
3 m
i i k 3 to 4 tbsp. butter
Vz cup fine dry or margarine
bread crumbs 1 lb. of lean ground beef
Cranberry sauce
In mixing bowl soften bread crumbs in milk; add onion, egg, 1
teaspoon salt, VA teaspoon pepper, the allspice and beef and mix
well with hands. Wi t h hands dipped in cold water shape mixture
in balls, using rounded tablespoonful for each. In heavy skillet fry
about half the meatballs at a time in half the butter over medium
heat about 5 minutes or until well browned. Shake skillet
occasionally while fryi ng to brown meatballs evenly. Remove wi th
slotted spoon to saucepan. Add about VA cup hot water to skillet
and stir to loosen brown bits; pour over meatballs. Fry remaining
meatballs in remaining butter; remove to serving dish. Stir flour
into drippings in skillet and brown slightly; gradually stir in Vz
cup hot water and the half-and-half and cook and stir until
thickened and smooth. Season to taste wi th salt and pepper. Pour
over meatballs, cover and simmer a few minutes until heated
through. Sprinkle wi th parsley. Serve wi th boiled potatoes and
cranberry sauce. Makes about 30 meatballs or 4 to 6 servings.
FRIED KIDNEYS
1 cup water Vz cup oil
2V2 lbs. of beef, Pepper
or pork kidneys 1 cup flour
Salt
Soak kidneys in cold salted water at least Vz hour (1
1
/2 hours for
pork kidney). Drain on paper towels. Cut in half lengthwise and,
with small sharp knife remove fat veins. Cut kidneys in bite-size
pieces; lamb and pork kidneys may be left in halves or cut as
desired, dip kidneys in flour. Heat oil in large skillet. Add kidneys
seasoned with salt and pepper to taste, and saute over medium
heat, stirring often, until kidneys lose redness but are still tender
(overcooking toughens them). Add water and simmer for gravy.
CHICKEN AND DUMPLINGS (Biscuit)
VA tsp. pepper 4 to 5 lbs. stewing chicken,cut up
4 celery branches, cut up 1 Vz tsp. Accent
2 Tbsp. nonfat dry 3 sprigs parsley
milk powder 2 to 3 peppercorns
4 cups water 3 tbsp. lard
2 tsp. salt 1 small onion, cut up
Vz cup self-rising flour 1 cup self-rising flour
3 to 4 tbsp. water 1 cup water
In large kettle, add chicken pieces to the 4 cups water. Add
celery, onion, salt, pepper, peppercorns and Accent. Cover; bring
to boiling. Reduce heat; simmer ti l l almost tender, about 2 hours.
Skim fat from broth. Thoroughly stir together the 1 cup flour and
the dry milk. Cut in lard. Stir in the 3 to 4 tablespoons water, 1
tablespoon at a time, just ti l l dough clings together. Knead on
floured surface 18-20 strokes. Roll to 6x4x
1
/2-inch rectangle; cut
into six 1-inch squares. Drop squares onto boiling broth. Cover;
simmer 12 to 15 minutes or ti l l biscuits are done. If desired,
remove dumplings, and chicken from broth; keep warm. Strain
broth; measure 4 cups broth into kettle, adding water, if needed.
Combine the Vz cup flour and the 1 cup water; stir into broth.
Cook and stir ti l l thickened and bubbly. Pour over dumplings and
chicken. Garnish with snipped parsley. Makes 4 to 6 servings.
TURNIP GREENS WI TH CORNMEAL DUMPLINGS
1 beaten egg Vz cup all-purpose flour
3 tbsp. butter or margarine, 1 tsp. sugar
melted 2 lbs. turni p greens
1 Vz cups white cornmeal Vz tsp. salt
1 tsp. baking powder 2
1
/2 quarts boiling water
2 medium ham hocks 1 tsp. salt
3 lbs. turnips 1 small onion, diced
Put ham hocks in large pot, cover with water and cook 1 hour.
Add greens, turnips, and the 1 teaspoon salt. Simmer covered for
2 hours. Remove 1 cup pot liquor from kettle. Thoroughly stir
together cornmeal, flour, baking powder, sugar and Vz teaspoon
salt. Stir in butter or margarine and the 1 cup pot liquor. Stir in
egg and onion. Spoon one rounded teaspoon at a time into
simmering greens. Cover and simmer 30 minutes. Makes 6
servings.
Submitted by: Bea Moten
Bea's grandmother was Mrs. Matti e Moten,
Selma, Alabama
8
ROAST LAMB ROYALE
8-pound leg of lamb 3 cloves garlic
VA teaspoon pepper 1 Vz teaspoons oregano
Juice from 1 freshly 3 cups plain yogurt
squeezed lemon
Remove excess fat from lamb. Combine garlic, peper and
oregano. Crush garlic, work spices into a paste. Wi t h the point of
a sharp knife, make 3 1-inch slits, several inches apart, in lamb
down to the bone. Put VA of seasoning mixture into slits, pressing
down close to the bone. Rub lamb well with lemon juice and
spread on remaining seasoning. Wi t h a spatula, cover lamb with
1
/2-inch coating of plain yogurt. Refrigerate overnight. Two hours
before roasting, set lamb out at room temperature. Preheat over
to 350. Place lamb on a rack in a roasting pan and roast for 3 to
3
1
/2 hours. Every half hour baste with remaining yogurt
marinade. Serves 10 to 12.
PHEASANT
Thoroughly butter the entire inside of pheasant to keep it from
drying out during cooking. Secure slices of bacon to outside but
take off when bird is almost done. Bake at 350 for about 1!/2
hours. To the pheasant gravy drippings add a wine glass of claret
(a dry red table wine) and, just before serving, the juice of two
oranges.
HAM HOCKS AND GREENS
Completely cover 2 lbs. ham hocks wi th water in large pot. Bring
to boil, then simmer uncovered 3-4 hours. Saute' VA lb. sliced salt
pork in 350 oven until crisp on all sides. When hocks are done
stir in salt pork and its fat with 1 cup finely chopped onions, 1 tsp.
sugar, 2 bunches washed and cut up greens. Cover pot. Simmer
45 minutes. Serves 4-6.
GUMBO FILE'
Brown 2-3 lb. fryer that has been seasoned with flour in large
skillet. Remove chicken. In same pan brown 2 lbs. sliced okra, 2
medium sliced onions. Add chicken with VA lb. diced cooked ham,
a 1 lb. can tomatoes, 1 can (49 oz.) chicken broth, 2 cups water, 1
bay leaf. Drain 1 pint oysters; add liquor to pan. Cover, simmer
11/2 hours. Add oysters, 1 lb. shelled, deveined shri mp, 1 lb.
crabmeat. Simmer 5 minutes. Sprinkle wi th gumbo f i l e' . Serves
10.
8a
ROAST OPOSSUM (Possum)
1 Opossum 1 cup bread crumbs
1 onion, chopped 1 hard boiled egg
1 tbsp. oil 1 tsp. salt water
VA tsp. Worchestershire sauce
Rub opossum with salt and pepper. Brown onion in oi l . Add
opossum liver and cook until tender, add bread crumbs,
Worcestershire sauce, egg, salt, and water. Mi x thoroughly and
stuff opossum. Truss as if a fowl . Put in roasting pan wi th bacon
across back and pour 1 quart of water into pan. Roast uncovered
in moderate over 350 until tender (about 2V2 hours). Serve with
sweet potatoes.
BEEFSTROGANOFF
Brown in a little butter: 1 tsp. cayenne
1 lb. ground beef
VA cup diced onions
Add and simmer 10 mintues: 1 small can cut mushrooms
2 tbsp. flour
VA diced pimento
Add just before serving and heat: 1 cup of sour cream
Serve with rice ring or combine rice and beef. If rice is molded in a
ring add considerable more butter as it helps hold the rice
together. If desired, an onion can be diced and browned in a little
butter and added to the rice.
BACALAU (Back-a-Law)
Dried codfish This fish is bought in large sheets. It is filled with
salt to dry it and preserve it. Boil the sheets of fish in a large
kettle or deep pan several times. Each time you boil, pour the
water off and boil it again until all of the salt is out of it. After
boiling the fish five or six times, chop or dice it up.
Dice up celery, onions, green peppers, tomatoes (fresh) and saute
them in vegetable oil or whatever you use along wi th chopped red
peppers, marjoram, oregano, salt (very little) and black pepper.
After the vegetables have sauteed, put the chopped cod with a bit
of water and let it simmer for about three minutes. Add a couple
of cans of tomato sauce add hot sauce or tabasco sauce to make
it hot. Put a top on this mixture and let it simmer.
In the meantime, cook some rice. You serve this with rice.
Cold beer on the side.
Submitted by Rollie Farthing.
OLD-FASHIONED BURGOO
4 cups whole kernel corn
(canned or frozen cut corn)
2 cups sliced carrots
2 cups onions, coarsely chopped
4 cups sliced cabbage
4 cups diced white potatoes
3 cups green lima beans
(fresh or frozen)
2 cups okra, sliced
(fresh or frozen)
2 lbs. chuck (cut in
1-inch cubes)
1 stewing chicken, quartered
1 rabbit (skinned and quartered)
Vz lb. salt pork (diced)
3 cans beef bouillon
1 large can whole tomatoes
(2 lbs. 3oz.)
2 tablespoons salt
1 tablespoon black pepper
2 tablespoons chopped parsley
1 teaspoon marjoram
1 teaspoon ground sage
1 pod red or green hot pepper,
chopped
3 tablespoons Worcestershire
sauce
Vz cup Coronet V.S.Q. Brandy
Place chuck, chicken, rabbit and salt pork in 8-10 quart pot. Add
bouillon and 3 cans of water. Simmer about 1 hour until chicken
and rabbit are tender enough to remove meat from bone. When
chicken and rabbit are cool enough to handle with fingers, remove
meat from bones and return meat to pot. Bring to boil again. Add
tomatoes, corn, carrots, onions and cabbage. Simmer for 2 hours.
Add remaining vegetables and seasonings. Cook for another hour
until all vegetables are done. Add brandy. Burgoo is self-
thickening. Serve with Onion Spoon Bread. Serves 12.
ONION SPOON BREAD
2 cups yellow cornmeal
2 cups boiling water
2cups milk
2 teaspoons salt
3 teaspoons baking powder
4 tablespoons butter
1 cup chopped onions
4 egg yolks, well beaton
4 egg whites, stiffly beaten
In large saucepot, combine boiling water and 1 cup of milk;
gradually stir in cornmeal, making .sure the mixture does not
become lumpy. Cook 10 minutes (mixture wi l l look like mush).
Remove from heat, add salt, baking powder and remaining milk.
Melt butter in skillet, saute' onions in butter for 5 minutes until
transparent but not brown. Remove onions from heat and add to
cornmeal. Mix in beaten yolks, stir vigorously, fold in stiff egg
whites. Grease a 9" x13" x2" baking pan or 1
1
/2-quart souffle'
dish well with shortening or lard; pour mixture into pan or souffle'
dish. Bake in preheated 350 oven for 1 hour. Spoon into soup
bowl and add Burgoo. Serves 12.
9a
SPANISH-RICE & PORK-CHOP CASSEROLE
1
1
/2 cups rice
2 cans (8 ounce each)
tomato sauce
Vz cup chopped onion
1 cup water
2 medium green peppers
Salt and pepper
6 shoulder pork chops
Sprinkle chops with salt and pepper to taste. Place in single layer
in 13x9x2 inch baking pan. Cut six
1
/2-inch rings from green
peppers, discarding seeds and ribs. Place on chops and spoon rice
into and around rings. Chop remaining green pepper and
combine with tomato sauce, water, onion, 1
1
/2 teaspoons salt and
VA teaspoon pepper; pour over chops and rice. Cover tightly with
foil and bake in 350 oven 2 hours or until rice is tender, basting
rice with tomato-sauce mixture twice. Makes 6 servings.
BARBECUED SPARERIBS
5 pounds spareribs 3 tbsp. diced green pepper
Prepare and set aside: 1 medium-size onion
1 small clove garlic minced; finely chopped
or crushed in garlic press
Cook spareribs over low charcoals, until well done, basting with
water to keep moisten.
Bar-B-Q sauce
Heat over low heat: 2 tbsp. butter or margarine
Meanwhile blend together:
VA tsp. pepper
Few drops tabasco sauce
VA tsp. salt
1 tsp. prepared mustard
1 tsp. prepared horse-radish
1 tsp. Worcestershire sauce
2 tbsp. brown sugar
1 cup ketchup or chili sauce (or use Vz cup of each)
Add ketchup mixture to vegetables in saucepan. Stir to blend
wel l . Simmer 15 to 20 minutes stirring frequently. Remove from
heat and blend in VA cup lemon juice. Serve hot over spareribs or
any kind of meat.
10
OLD-FASHIONED SOUTHERN NECKBONES
10 lbs. fresh pork neckbones 1 tbsp. black pepper
4 beef or chicken 2 tsps. crushed red pepper
bouillon cubes 12 fresh carrots
4 tbsp. salt (peeled and halved)
3 qts. water 1 tsp. thyme leaves
4 cups coarsely
chopped onions
Wash neckbones thoroughly in cold water and place in large pot.
Pour in water, add bouillon cubes, onions, salt, black pepper,
crushed red pepper and thyme. Cover pot and bring to rapid boil;
lower flame and simmer until meat is tender and pulls away from
bones easily (about 3 hours). Add carrots during the last Vz hour
of cooking. Serves 10 to 12.
CREOLE GUMBO
4 cups seasoned
chicken broth
1 tbsp. thyme
2 bay leaves
Vz tsp. garlic powder
1 large can tomatoes
1 tsp. oregano
1 tsp. onion powder
1 cup chopped celery
V/z lbs. shrimp (deveined)
1 pt. oysters
V/z cups crab meat
1 cup chopped chicken
1 box cut frozen okra
1 tbsp. salt
red and black pepper
to taste
Boil chicken, reserve stock, (add to original stock or store in
freezer for when needed). Add to this all the ingredients
mentioned above, bring to boil. Add okra, cook eight to ten
minutes, remove from heat, let stand over night. Heat, serve wi th
boiled rice. If prepared before time for using, may be stored in
freezer.)
10a
KIDNEY STEW
2 veal kidney's (or 3 if very small)
2 medium size onions
2 rounded tbsp. butter
2 level tbsp. flour
"Season to t ast e" wi th:
Salt, pepper, Worchestershire hot sauce, chives, herbs,
if desired, 1 jigger of wine (sherry or burgendy optional)
Wash kidneys and simmer very slowly until tender in several cups
of water with salt and pepper to suit individual taste. A small
onion, or a piece of one, and a bit of celery can be used. The
kidneys should simmer at least an hour or more.
HOG'S HEAD CHEESE
Vz hog's head Salt to taste
2 tbsp. allspice Hot pepper,
VA cup vinegar catsup-hot sauce to taste
Have a butcher clean hog's head. Boil the head in water
(submerged) until meat falls off bones. Mince the hog's head
(fine) removing all small bones. (Take water the head "was boiled
in). Add water to meat until consistency of thin pudding, season
and pour in molds. This wi l l harden into a jelly which can be
sliced.
LAMBALECHA
Vz cup butter Vz tsp. ginger
1 cup finely chopped onions 1 tsp. salt
1 Vz cups water 2 green peppers, cut in half
1
1
/2 lbs. lean lamb, cut into thin strips
Melt butter in heavy, 3 quart saucepot. Add onions and saute
until lightly brown. Add water and bring to a rapid boil. Add
lamb, lower heat and simmer until lamb is tender (about 1 hour).
Add ginger and salt; remove cover and continue to simmer until
water has evaporated. Add green peppers. Stir mi xture until
peppers become limp or about 20 minutes. Remove green
peppers before serving. Serve hot. Serves 4.
* Submitted by: Rollie Farthing
11
DIRTY RICE
2 lb. raw rice
2 lb. red onion
Vz lb. shortening or bacon
drippings
1 lb. gizzards and livers
1 bunch green onions
1 sprig parsley
1 pod red pepper
4
1
/2 cup water
3 cloves garlic
salt to taste
Cook rice until almost done (about 25 minutes), cut up red onion,
very fi ne, brown in shortening. Cut up giblets and put in with
onions and cook until brown. Add garlic, cut very fine. Chop
green onions wi th tops and parsley and add to mixture along with
salt, red pepper and water. Pour over cooked rice. When the
water is absorbed, put in large baking pan, dot with butter and
brown in 350 oven about 15 minutes. Serves 15 to 20 people.
Submitted by: Mattie M. Coney
MUSTARD & TURNIP GREENS
2-3 bunches of turni p and
mustard greens
1 large onion, chopped
1 Vz lb. salt pork or bacon
Salt and pepper to taste; stim and pick greens; wash several
times; put greens in large pot; add 1 cup water; add salt pork,
onion and seasoning; cook slowly, until meat and greens are
tender.
Serve greens with hot corn bread, buttered. Just for the sake of
information, the liquid in the greens is the famous "Pot Li kker".
Wi th the family folk the corn bread is usually dunked therein.
Recipe handed down by: Delia Weathers, Galatin, Tenn.
Mother of Mattie M. Coney
11a
PIG EARS
3 lbs. pig ears whole or
halves
2 tbsp. pickling spice
3 tbsp. red crushed pepper
2 tbsp. vinegar
Put pig ears in large pot cover with water. Add all ingredients
to pot. Let cook on medium heat about 2 hours or until meat is
tender. Serves eight.
FRIED GREEN TOMATOES
6-half ripe or green 1 cup vegetable shortening
tomatoes sliced Salt to taste
1 cup corn meal
Put vegetable shortening in large fry pan, let heat. Add salt to
sliced tomatoes, then dip in corn meal and cover both sides with
meal mixture. Fry in vegetable oil until brown on both sides.
Serves six.
BAR-B-Q PIG FEET
3 lbs. pig feet (split or whole)
4 tbsp. salt
4t bsp. pepper
Put pig feet in large pot. Cover with water. Add salt and pepper.
Let cook 2
1
/2-3 hours or until done. Remove pig feet and put in
alumium foil and add bar-b-q sauce. Put in oven 350 and cook for
one hour.
FRIED SPINACH
3 pkg. frozen leaf spinach
1 medium onion sliced
Vz lb. bacon
2 tbsp. salt
Fry bacon in fry pan until brown. Remove from oil and set aside.
Add sliced onions and cook until brown. Then add frozen spinach
stirring often until it comes to a boil. Turn on low heat and cook
for 15 minutes.
12
SOUTH LOUISANA RED BEANS
1 lb. red kidney beans 1 large onion, chopped
1 ham bone with generous 1 lb. peperoni, sliced
amount of meat 1 clove garlic, chopped
1 bay leaf cumin powder to
taste dash red pepper
Wash and pick over beans, cover in cold water and soak over
night. Cook pepperoni, onions, garlic until slightly brown, add
beans and water in which they have been soaked then ham bone
and more water to cover, bay leaf, red pepper and cumin powder
to taste, cook slowly for several hours. Serves 8, corn bread goes
well with red beans.
Submitted by: Mattie M. Coney
MEAT LOAF
1 Vz lb. ground beef 3 slices stale bread slices
1 tsp. chili powder 1 egg
VA tsp. poultry seasoning salt and pepper to taste
1 tbsp. green pepper 1 large onion
Mi x all together and shape into loaf. Cook slowly in oven for about
1 hour at 350. When almost done, remove and pour 1 can of
tomato soup (13 oz.) Place in oven until ready to serve. Low heat.
ROASTTURKEY
Wash and pat dry turkey. Place dressing in neck cavity. Secure
with turkey lacers. Loosely fi l l the body cavity wi th 6 to 8 cups of
dressing. Close with lacers. Now with roasting brush, apply
melted margarine over the entire bi rd. Place the turkey breast
side up in the roasting pan. Allow 30 minutes per pound, at 325,
(ex.: and 8 lb. turkey roasts in 4 hours). Baste with butter or
margarine during roasting period. Cover with foil loosely to
prevent over browning.
Martha Collins Thurman
Nashville, Tennessee
Bobbie Beckwith's Mother
12a
BRAINS
3 eggs
1 tbsp. flour
VA cup minced parsley
pepper
Vz cup butter or margarine
1 tbsp. white vinegar
salt
1
1
/2 lbs. beef, lamb, pork or
veal brains
Juice of Vz lemon
Rinse brains well under cold running water. Combine 1 quart
water, the vinegar and 1 teaspoon salt in saucepan and bring to
boil. Add brains, and boil briskly, uncovered. 10 minutes. Drain
and plunge into very cold water. When cool, drain well on paper
towels. Wi t h small, sharp knife remove any membrane and veins.
Cut and sprinkle flour, add seasoning with salt and pepper to
taste, add eggs, saute in butter in large skillet until eggs are
done, or until lightly brown.
POTATO SALAD
8 large potatoes Vz cup mayonnaise
VA cup chopped celery 2 tsp. prepared mustard
Vz cup finely minced onion 1 tsp. of salt
6 hard boiled eggs 1 tbsp. sugar
Vz cup sweet pickle relish Vz tsp. of blackpepper
Boil potatoes until done but f i rm. Remove and cool. Peal and cut
in cube sizes. Mi x lightly but well into indredients listed. Dice 4
eggs and add to salad. Use remaining 2 to garnish. Add a little
paprika to topping. Chill to serve.
13
BAKED SWEET POTATOES
2 tbsp. vegetable oil
6 medium-size sweet potatoes
Preheat oven to 375. Scrub potatoes and dry wel l . Then coat all
potatoes with vegetable oil and bake for 45 minutes. Remove from
oven and prick each potato with fork to release steam. Cut cross in
the top of each potato, then press both ends until potato bursts
through. Top wi th butter. Serves 6.
BLACK-EYED PEAS AND RICE
Vz lb. sliced salt pork
1 lb. dry black-eyed peas
2qt s. water
1
1
/2 cups long-grained rice
Fry salt pork in Dutch oven to render fat. Remove pork from fat
with slotted spoon, add water, black-eyed peas, cover and cook
over low heat. After 1 hour of cooking test peas for taste and add
salt if needed. When peas are tender add rice, cover and simmer
until water is absorbed. Serves 10 to 12.
MI XED GREENS
4 lbs. mustard greens
2 red pepper pods
4 lbs. turni p greens
2 tsp. salt
2qt s. water
Vz lb. unsliced slab bacon
Wash greens thoroughly, cut off tough stems and discard any
yellowed or damaged leaves together and slicing with sharp
paring knife. Place greens in large Dutch oven, add pepper pods,
bacon, salt and water. Cover and bring to rapid boil, then simmer
about 2 hours until greens are done. Makes 10 to 12 servings.
13a
HOW TO PLAN AND SERVE
BUFFETT SUPPERS
SUCCESSFULLY
A buffet supper can be delightful both for guests and for
hostess if it' s well organized. Here are a few tips to help make
your next buffet a success.
Serving: There are several comfortable ways to serve a buffet
supper. If it's a small enough group, let guests serve themselves
from the buffett, then sit at the dining table. For a larger group,
set the supper out on the dining table or any large enough
surface; let guests serve themselves, then sit at card tables
you' ve set beforehand. Or, provide trays with silverware; let
guests help themselves, then use end tables, coffee tables or
their laps! Young crowds may even prefer sitting on the floor.
If very young children are on your guest list, you may want to
make them feel especially at ease by putting down a pretty cloth
on one side of the room, or in a room nearby, and letting them
" pi cni c. " You may even want to give them colorful paper plates
and unbreakable cups or mugs.
Planning the meal: Dishes that can be prepared entirely or
partially beforehand are preferable, to avoid a fl urry of kitchen
activity just before serving. If you find it necessary, serve a light
first course in the living room so that you can take care of
last-minute details in the kitchen.
Unless guests wi l l be seated at tables, choose main-course
foods that are easy to manage those that require no cutting.
Avoid foods that have to be chased around the plate (peas, whole
beets, etc.). It's easier for everyone, too, if the entire main course
fits on the dinner plate. Another buffet essential: prebuttered
bread.
Setting the buffet table: The order of plates and food (each
serving dish with its own serving silver) should be: napkins,
dinner plates, hot dishes, cold dishes, salad, bread, relished,
forks (and knives, if necessary). Leave room for guests to set their
plates down as they serve themselves. If possible, especially with
large groups, set two services, accommodating two lines
simultaneously.
Be sure you've made arrangements for keeping the serving
dishes f ul l ; have extra bowls and platters ready in the kitchen, or
be prepared to replenish serving dishes from an attractive pan or
bowl.
14
Dessert: If dessert is to be served from the buffet table, ask a
friend to collect dinner plates from guests while you clear and
reset the table. If you choose a combination centerpiece-dessert,
such as a basket of frui t and nuts or a decorated cake, let guests
help themselves whenever they' re ready. Or, dish out dessert in
the kitchen and pass portions to each person. Guests can get hot
coffee or tea from the buffet.
FREEZING DO'S AND DON'TS
Do-ahead freezable sandwiches are a great convenience,
especially for those who pack lunch boxes everyday and like to
pack a week's worth at one ti me. The freezables include any of the
varieties of bread and many fillings we've noted, below, which
fillings wi l l freeze well and those which may not. Here are some
tips that wi l l assure tasty frozen sandwiches.
DO prepare fillings from the freshest ingredients; keep them
refrigerated until used. Use fresh breads.
DO spread a protective coating of butter, margarine, or peanut
butter to the edges of the bread slices; this wi l l prevent fi l l i ng
from soaking into the bread. Avoid using moist spreads, like
mayonnaise or salad dressing, or jelly.
DON'T select very moist fi l l i ngs. They don' t freeze
satisfactorily and may soak into the bread.
DO use a little milk, sour cream, lemon, organe or pineapple
juice, or applesauce as binders for salad-type fi l l i ngs.
Mayonnaise or salad dressing may not be successful binders; they
may separate when they are frozen.
DON'T put lettuce, tomato slices or onion rings into
sandwiches; wrap them separately and tuck them into the lunch
boxat the last mintue. These and many other vegetables lose their
crisp texture when they are frozen in a home freezer.
DO wrap sandwiches securely in plastic wrap, foil or plastic
sandwich bags before freezing.
DON'T wrap together sandwiches with different fi l l i ngs. Wrap
individually to prevent flavors from mi ngl i ng.
DO label sandwiches for easy identification.
DO use frozen sandwiches wi thi n the maximum storage period:
two weeks at 0F. or below, in a home freezer or in a separate
freezer section of a refrigerator; one week in the frozen-food
compartment of a refrigerator.
DO tell the lunch-box toter not to unwrap sandwiches until he's
ready to eat them thawed sandwiches dry out quickly.
Sandwiches wi l l thaw in about an hour at room temperature but
wi l l stay fresh in a lunch box for three to four hours.
15
Sandwich-filling ingredients that you can freeze
hard-cooked egg yolk
Roquefort or blue cheese
sliced process or natural
cheese
cream cheese
cheese spread
shredded processor
natural cheese
commercial sour cream
butter or margarine
chicken and turkey, cooked
chopped or sliced
meats, canned or cooked
fi sh, canned or cooked
dried beef
deviled ham
bologna
miniature marshmallows
pickles, chopped
salami (milder)
boiled ham
baked beans
chives, chopped fresh
parsley, chopped fresh
canned pineapple
applesauce
lemon juice
orange juice
pineapple juice
raisins
mashed apricots
peanut butter
catchup
chili sauce
horseradish
Some that may NOT freeze well
hard-cooked egg white
cottage cheese
cooked bacon
tomatoes
radishes
carrots
onions
apples
celery
cucumbers
green pepper
lettuce
watercress
cabbage
nuts
jellies
jams
preserves
mayonnaise or salad
dressing as spread
16
LEMON CAKE WI TH LEMON PUDDING SAUCE
3
/A cup shortening
1 cup sugar
Vz cup milk
2 cups all-purpose flour
Vz tsp. lemon extract
3 eggs
1
1
/2 tsps. baking powder
VA tsp. salt
2 tbsp. butter or margarine
VA tsp. vanilla
Vz tsp. lemon extract
3
/A cup sugar
2 cups warm water
In mixer bowl, cream shortening and the 1 cup sugar ti l l light and
fluffy. Add eggs, one at a time, beating well after each addition.
Stir in the first Vz teaspoon extract. Thoroughly stir together
flour, baking powder and salt. Add to creamed mixture
alternately with milk, beating well after each addition. Reserve Vz
cup batter for sauce. Turn remaining batter into greased 9x9x2-
inch baking pan. Bake in 375 oven for 25 to 30 minutes or ti l l
done. Meanwhile, place reserved batter in medium saucepan.
Add the warm water, the % cup sugar, the second Vz teaspoon
lemon extract, and the vanilla; mix wel l . Mixed wel l , cook and stir
ti l l thickened and bubbly. Stir in butter or margarine ti l l melted.
To serve pour sauce over warm squares of cake. Makes 9
servings.
DANDELION WI NE
1 pound raisins
4 oranges, quartered
2 lemons (or equivalent in
lemon juice)
2 quarts dandelion blossoms
picked and washed
2 quarts boiling water
2 pounds sugar
1 cake yeast
Mi x dandelion, sugar, yeast, and water and let stand in a crock for
three days, then add raisins, oranges, and lemons. Mix well and
let stand three (3) days. Strain well after the sixth day, bring to
boil, simmer 20 minutes, cool and strain. Let stand for 3 to 4
weeks in bottles. Serving at room temperature.
17
BLACK BERRY COBBLER
Boil 1 quart blackberries, 1 cup sugar and enough water to make
the berries juicy for 10 minutes. Melt 1 stick butter in 9x13-inch
baking dish in oven until butter is lightly browned. Combine and
mix together, 1 cup milk, 1 cup sugar and 1 cup self-rising flour.
Beat by hand until lumps are gone. Pour batter into butter. Bake
5-10 minutes in 450 oven. Then pour berries over batter and
bake 10-15 minutes longer until cobbler is browned.
PEACH COBBLER
Peel and prepare 4 or 5 cups of fresh peaches. Mi x together: 1
1
/2
cups sugar, 1 teaspoon cinnamon, Vz teaspoon nutmeg, 2
teaspoons of flour. Sprinkle over the peaches and dot with 4
teaspoons of butter.
CRUST
Sift together: 1 cup flour, 2 teaspoons baking powder, Vz teaspoon
salt. Cut in Vz cup shortening. Add Vz cup milk or enough to hold
ingredients together. Turn out on lightly floured board and pat to
fit pan. Place the dough over the peaches. Dot wi th 2 teaspoons of
butter, sprinkle wi th 2 teaspoons white sugar and brown sugar
mixed. Bake in hot over (425) for about 35 minutes.
EGG CUSTARD
Beat 3 eggs or 6 egg yolks slightly. Mi x together: Vz cup sugar, VA
teaspoon nutmeg, VA teaspoon salt and Vz teaspoon vanilla. Add
slowly: 2 cups scalded milk, mix wel l . Pour into 9-inch pastry
shell. Bake in 450 over for 10 minutes, then lower heat to 325
and bake for 25 minutes more or until mixture does not stick to
knife. Delicious hot or cold.
HONEY APPLE CRISP
Spread 4 cups sliced apples in a shallow buttered baking dish.
Sprinkle wi th VA cup sugar and 1 teaspoon lemon juice. Pour Vz
cup honey overal l .
Mi x: VA cup chopped nuts, VA cup brown sugar, VA cup flour, VA
cup butter and VA teaspoon salt. Spread mixture evenly over
apples. Bake 35-40 minutes in 375 oven. Serve wi th cream if you
desire.
18
PEANUT BUTTER CREAMS
1 cup chocolate chips
1 cup peanut butter
Vz cup condensed milk
VA cup confectionery sugar
Put chocolate chips in top of double boiler until melted. Add
peanut butter, condensed milk and confectioners sugar. Mix
thoroughly. Make into small balls the size of walnuts, place on
waxed paper. Chi l l . Makes about 48 balls.
GINGERBREAD MEN
Vz cup molasses Vz tsp. salt
VA cup sugar Vz tsp. nutmeg
3 tbs. margarine Vz tsp. cinnamon
2 tbs. milk Vz tsp. ground cloves
2 cups flour Vz tsp. ginger
C U U \JO I I U U I
Vz tsp. baking soda
Heat molasses in saucepan until it comes to a boil. Add sugar,
margarine and mi l k. Remove from stove. Sift together dry
ingredients into a bowl. Stir molasses mixture into dry
ingredients, mix wel l , chill for an hour. If dough is too hard, add
more milk (a few drops at a time) ti l l dough is workable. Set oven
at 375. Roll dough out to VA inch thichness. Cut with cookie
cutter dipped in flour. Place on greased sheet. Bake 10-12
minutes. Makes 15 large gingerbread men.
COCONUT MACAROONS
1 fresh grated meat of
coconut or Vz lb.
shredded coconut
1 can condensed milk
1 tbs. vanilla
VA tsp. salt
1/8 tsp. nutmeg
3-5 egg whites, stiff-beaten
Preheat oven to 250. Combine first five ingredients in a large
mixing bowl. Gently fold in egg whites until coconut mix is well
distributed. Drop the batter from a teaspoon onto a well greased
cookie sheet. Bake until nicely browned and the macaroons do not
break.
19
OATMEAL CAKE
1 cup quick rolled oats 2 eggs
1 VA cups boiling water 1 tsp. vanilla
Vz cup margarine 1 tsp. baking soda
1 cup sugar 1 tsp. cinnamon
1 cup brown sugar, 1
1
/3 cups flour
fi rml y packed Vz tsp. salt
Preheat oven to 350. Put the oats in a heatproof bowl, and pour
the boiling water over them. Stir well and let stand for 20
minutes. Cream the margarine until very soft, and beat in the
white and brown sugar gradually. Beat in the eggs, and add the
cinnamon and vanilla. Sift the flour, soda and salt together and
beat wel l . Stir in the oats mixture and mix wel l . Pour the batter
into an 8x16" cake pan and bake for 45 mintues.
Whi l e the cake is baking, prepare the Baked Frosting given
below. Spread it over the hot cake, and return to the over for 5 to
10 minutes, or until the frosting is brown.
BAKED FROSTING
3 tbs. butter 2 cup chopped nuts
% cup brown sugar 2 eggs
Vz can shredded coconut
Cream butter, beat in brown sugar gradually. Add coconut, nuts
and eggs, beat until blended. Pour over hot cake and bake at 350
for 5-10 minutes or until frosting is brown.
BLACKBERRY COBBLER
(6-8 servings)
3 cups blackberries 1 tsp. lemon juice
(canned or fresh) 3 tbsp. butter
1 cup sugar
BATTER: 4 tbsp. sugar Vz tsp. salt
1 cup flour 1 beaten egg
2tsps. baking powder
Mix berries, sugar, and lemon juice and spread over the bottom of
a well-greased baking dish. Dot wi th butter.
To make batter, sift dry ingredients, blend in egg, and place on
top of frui t. Bake at 375 for 30 minutes. If desired, top with
whipped cream.
20
SNOWBALLS
(about 5 dozen cookies)
Vz lb. butter 1 Vz cups chopped walnuts or
1 cup confectionery sugar pecan meats
2 tsp. vanilla 3 cups sifted flour
3 tbsp. brandy
Preheat over to 350. Cream butter and beat in sugar. Add vanilla
and brandy, beat wel l . Add flour and nuts. Mi x until well
blended, dough wi l l be stiff. Shape into small balls, place on
ungreased cookie sheets, and bake for 20 minutes. Roll the
cookies in powdered sugar while hot, and again after they have
cooled a little.
OLD FASHIONED APPLE BUTTER
(about 10 pints)
8 lbs. apples 2
1
/2 tbsp. powdered cinnamon
1 quart cider 2 tsp. ground cloves
sugar (see instructions) 1 tsp. allspice
Wash the apples and remove stems and cores. Cut frui t into
quarters and place in pot wi th cider. Cook gently until the frui t is
soft but not mushy. Force the frui t through a fine strainer into
another pot. Using proportions of 1 part sugar to 2 parts of
strained apple pulp, add sugar and spices. Resume cooking over
low fire. Stir until the sugar disolves. Continue cooking, stirring
every now and then, until a portion of the butter is fi rm and does
not form a watery border when tested in a dry cup. Pour into jars
that have been boiled until sterile and are still hot. Making sure to
observe the sealing instructions that come with the canning jars
and lids. Store in a cool and dark place until ready to serve.
PENUCHE
1 VA cups light brown sugar 1 tbsp. butter
1 tbs dark corn syrup Vz tbsp. vanilla
VA cup light cream or 1 cup broken pecan or
evaporated milk black walnut meats
Dash of salt
In a saucepan, mix sugar, corn syrup, cream and salt. Stir over
low heat until sugar dissolves and mixture boils. Cook until
thermometer registers 236, or candy makes a soft ball when
dropped in cold water. Add butter, cool mixture to lukewarm. Stir
in vanilla and beat until it becomes creamy. Stir in nut meats and
pour the candy into a buttered pan. Cut into squares when cold.
21
CHOCOLATE FUDGE
(3
1
/4 to 4 lbs.) 1 large can evaporated milk
VA lb. butter (12/3 cups)
7 cups sugar Vz cup light cream
Pinch of salt 5 squares chocolate
2 tsp. vinegar 2 tbsp. vanilla
3
/A cup light corn syrup
Melt the butter in a heavy 3-quart saucepan. Stir in the sugar,
salt, vinegar, corn syrup, evaporated milk, and cream. Cut the
chocolate into small pieces, and add. Stir gently over low heat
until chocolate is melted. Cover the saucepan ti ghtl y, and cook
over medium heat, stirring occasionally. Let it cook for about 30
minutes, or until the candy theromometer registers 234, or a
little of the mixture forms a soft ball when dropped in cold water.
Cool the fudge in the pan for 1 hour. Add the vanilla, and beat
the fudge with an electric mixer or spoon until the fudge turns a
lighter color and is very stiff. Spoon it into 2 buttered pans. Butter
your hands, and knead and press the fudge down evenly in the
pans. Cut into squares. When cook, remove from the pans.
DIVINITY
(about 36 pieces)
2
1
/3 cups sugar 1 cup broken black walnut
2
/z cup light corn syrup or pecan meats
Vz cup water Vz cup diced and dried
2 egg whites candied pineapple and
1/8 tsp. salt cherries (optional)
1 tsp. vanilla
Mi x the sugar, corn syrup, and water in a heavy saucepan, and
cook over low heat, stirring constantly until the mixture boils.
Cook without stirring until the candy thermometer registers 264,
or a little of the mixture forms a hard, almost brittle ball when
dropped into cold water. If crystals form on the sides of the pan
during the cooking, wipe them off with a damp cloth. Beat the egg
whites and salt in a electric mixer or with a rotary beater until
very stiff. Pour the syrup very slowly in a fine stream over the egg
whites, beating constantly until the candy thickens and holds its
shape. Beat in the vanilla and broken nuts, and diced, dried
candied frui t, if desired. Drop by spoonfuls on waxed paper or
spoon it into a buttered pan and cut into squares when cool.
22
STUFFED APRICOTS
1 lb. dried apricots pecan halves
Vz tsp. cinnamon Brazil nuts roasted-salted
1/8 tsp. nutmeg confectionery sugar
3 tbs. granulated sugar (optional)
Mix spices and sugar. Sprinkle over apricots. Place in colander
over hot water in large pot. Steam for 20 minutes. When cool,
stuff wi th nuts. Coat wi th confectioners sugar if desired.
MISS JENNIE'S RUM CAKE
1 cup butter 1 cup milk, (not too cold)
2 cups granulated sugar 8 egg whites beaten stiff,
3
1
/2 cups cake flour, (sifted but not dry
once before measuring) 1 tsp. vanilla
3
1
/2 tsp. baking powder 1 pinch salt
Cream butter and the sugar, a little at a time. Really bend down to
your work and cream these two together until they are fl uffy. Add
Vz each of the milk, flour and egg whites in the order named,
beating after each addition. And beating well and long after the
last addition. But mark this! Keep out 2 tablespoons flour into
which mix the baking powder. Add this when all the beating is
over. The pans greased and lined wi th paper. And the batter is
ready to go in the stove. At the very last, add the vanilla and salt.
Ah, the f i l l i ng, take 2 cups powdered sugar and
2
/z cups soft
creamed butter. Blend until soft and smooth. Sifting the
powdered sugar makes the blending lighter work too. Add 4
ounces rum. Mix well again. Put in refrigerator until fi rm enough
to spread. The fi l l i ng should be Vz to %-inch thick. Put cake in
refrigerator until set and the top frosting is ready to cover al l .
FROSTING
2 cups granulated sugar and enough water to moisten the sugar
well. Boil together until syrup wi l l spin a thread. Pour slowly in a
fine stream over 2 beaten egg whites, just keep on beating. And I
might say at this point, this cake isn't for the soft-in-arm muscle
people. It takes beating but the outcome is worth the effort. Whi l e
the mixture is hot and the beating going on, add 12 to 15
marshmallows a few at a ti me. Add 1 or 2 teaspoons rum. Pile
high on top of cake and spread over the sides.
23
HOLIDAY COFFEE CAKE
2 cakes of yeast
1 cup warm water
1 cup flour
Vz cup sugar
Vz cup butter
2 eggs
1 tsp. salt
Vz tsp. cinnamon
3
1
/2 cups flour
1 Vz cups citron and pecan
pieces, mixed
DOUGH
Dissolve yeast in the warm water. Pour yeast solution into a large
mixing bowl and gradually sift in 1 cup of flour. Mi x wel l , cover
wi th a cloth, set mixture aside in a warm area and let it rise until
its bulk has almost doubled. Meanwhile, cream the butter and Vz
cup of sugar until it is light and fluffy. Add eggs to the sugar and
butter; one at a time, beating after each addition. Now add the
spongy dough and beat wel l . Sift and gradually beat in the 3
1
/2
cups of flour, the salt and the cinnamon to the other ingredients.
Continue beating for another five minutes and then blend in the
citron and nut mix. Let the dough rise again, this time for around
two hours. (Its bulk will almost double once more.) Distribute the
dough equally between two greased nine-inch tube-pans. Let
dough rise in pans for another half hour as the oven preheats to
350. Brush the top of each cake wi th melted butter and bake until
crust is a golden brown (30-35 minutes). Allow cakes to cool for
about 10 minutes before removing from pans onto wire racks.
When cakes are completely cool, drizzle wi th glaze.
(makes 2 9-inch tube cakes)
GLAZE
1 cup confectionery sugar
2 tbsp. milk, heated
Vz tsp. vanilla or
almond extract
Sift sugar, add milk and flavoring. Spoon over cakes. Glaze
should be runny.
24
AMBROSIA
(6-8 servings)
6 seedless oranges 6 slices of canned pineapple,
1 cup sugar cut in sections (optional)
1 fresh coconut
Peal oranges, remove membrane and cut into
1
/4-inch slices. Place
slices in a bowl, and set aside. Punch holes in one end of the
coconut, drain milk into bowl, and set aside. Place coconut in
moderate over (350F) for about 30 minutes, then allow to cool.
Break shell with chisel or hammer and remove meat. Break meat
into large pieces, peel off brown ri nd; then graie, using a coarse
grater. Place layer of orange slices in bottom of glass serving
bowl. Sprinkle grated coconut over slices, topping wi th 2-3
teaspoons of sugar. Alternate layers of sliced oranges, grated
coconut, and sugar. Pineapple may be added to each layer if
desired. Refrigerate until thoroughly chilled. Serve with
homemade cake.
If desired, the unused coconut milk may be poured over the
ambrosia mixture before chi l l i ng. The coconut milk also may be
used as an ingredient for a frui t punch.
PARTY PUNCH
3cupsgi ngeral e 2
1
/2 cups grape juice
3 cups cranberry juice 2 cups orange juice
Mix all four just before serving add ice. Serve.
VINEGAR PIE
(6 servings)
1 8-inch pie shell, Vz tsp. cloves
baked 15 minutes Vz tsp. allspice
2 tbsp. butter 1 egg
% cup sugar 2 tbsp. vinegar
3 tbsp. flour 1 cup water
2 tsp. cinnamon
Cream butter and sugar; add sifted flour, cinnamon, cloves, and
allspice to creamed mixture. Blend in egg, vinegar, and water.
Cook in top of double boiler until thickened. Pour into partially
baked pie shell. Bake at 400F about 30 minutes, or until mixture
will not stick to edge of knife.
25
GARNISHES
Orange or grapefruit sections
Cucumber sticks
Raw zucchini slices
Orange cups filled wi th cranberry sauce
Pimento strips
Olives: green, ripe or stuffed
Raisins
Lemon or lime wedges dipped in snipped parsley
Cauliflowers
Pickled onions
Cream-cheese balls, rolled in chopped nuts
Spiced crab apples
Grape jelly in small pear halves
Potato chips, corn curls or chips
Cherry tomatoes, filled with seasoned cottage cheese
Green onions, radishes, carrots, celery
Pickled peppers
Watercress, curly endive, mint, parsley
Apple or pear wedges, dipped in lemon juice
Grape clusters
Stuffed eggs
SWEET POTATO PIE
4 to 6 medium sweet potatoes
4 to 6 eggs
2 sticks of butter
VA cup of milk
2
1
/2 cups of sugar
Nutmeg to taste
2 tbsp. of flour
One 9-inch piecrust
Boil potatoes to soft, and well done. Mash all lumps to smooth
consistancy. Mi x wi th butter, sugar, eggs, flour, stir wel l . Add
milk, then nutmeg. Pour mixture in pie shell bake slowly 350 for
2 or 2V2 hours. Cool to serve. Serves from 6 to 8 servings.
*Submitted by Mrs. Jessina Ervin
Jessina's Mother was Mrs. Ella Duhart Proctor,
Tallahessee, Florida
26
AMBROSIA
213
1
/2 oz. cans (3c.) frozen
pineapple chunks
5 medium oranges
2 fully ripe bananas
2 c fully white seedless
grapes or half grapes,
seeded
1 3
1
/2 oz. can flaked coconut
about 1
1
/3 cups
1 7 oz. bottle ginger ale
(optional)
Whole Maraschino cherries
Drain pineapple, reserving syrup. Pare oranges wi th sharp knife.
Remove sections by cutting close to membrane, reserving juice
(you'll need about 2 cups of orange sections).
Peel bananas, slice on bias, and place in the orange juice. For
beautiful arrangment use a crystal bowl and keep the
pineapple, oranges, bananas, and grapes separated, allotting VA
of the bowl to each. Place half of each frui t in bowl, sprinkle with
half of coconut; top wi th remaining frui t.
Pour reserved in pineapple syrup overall; chill thoroughly at
serving time, pour ginger ale over. Sprinkle wi th remaining
coconut and dot with whole marachino cherries. Makes 8 to 12
servings.
BANANA CAKE
(1 large loaf)
6 tbsp. butter Vz tsp. lemon extract
1 Vz cups brown sugar 1 cup mashed bananas
2 eggs 2 cups sifted flour
Vz tsp. vanilla 1 tsp. baking soda
3
/A cup chopped nuts 1 cup yogurt or sour milk
Preheat oven to 350. Cream the butter until very soft. Add the
sugar gradually, blending wel l , beat eggs and add to mixture. Stir
in vanilla, lemon extract, and mashed bananas. Beat until
smooth, add soda and flour, mix in yogurt or sour milk, stir wel l ,
stir in the chopped nuts. Pour the batter into a large (10x5-inch)
loaf pan and bake for 40 minutes, or until a toothpick inserted in
the center comes out clean. Cool the cake on a rack. Frost with
cream cheese frosting or serve plain.
27
CREAM CHEESE FROSTING
3 oz. cream cheese 1 cup sifted powdered sugar
pinch of salt 2-4 tbsp. cream or milk
1 tsp. vanilla
Cream the cheese until soft, and blend in the salt, then the
powdered sugar a little at a time alternating wi th the cream or
milk and vanilla until it is of the right consistency to spread. Beat
very smooth and spread over the top of the cooled Banana Cake.
MOLASSES CUSTARD PIE
3 slightly beaten eggs Dash salt
3
/A cup sorghum or light molasses 1 recipe pastry shell
Vz cup sugar Vz tsp. lemon extract
1 tbsp. cornmeal 1 tbsp. vinegar
Vz tsp. ground cinnamon 3 tbsp. butter or margarine
Vz tsp. ground ginger VA cup water
Combine eggs, sorghum, sugar, cornmeal, spices, salt, water,
butter or margarine, vinegar, and extract. Pour into prepared
Pastry Shell. Bake in 450 oven for 10 minutes. Reduce heat to
325. Bake 20-25 minutes more or ti l l crust browns and fi l l i ng is
nearly set. If crust browns too quickly, cover wi th foi l . To prepare
Pastry Shell: Thoroughly stir together 1 cup all-purpose flour and
1 tablespoon sugar. Cut in 6 tablespoon softened butter or
margarine. Stir in 1 slightly beaten egg. Form into a ball. Roll out
on lightly floured surface to 1 /8-inch thickness. Fit into 8-inch pie
plate. Tri m and flute edges.
BUTTERMILK POUND CAKE
2
1
/2 cups sugar 1 cup butter milk
4 eggs Vz tsp. baking soda
Vz cup shortening 3 cups all-purpose flour
Vz cup butter or margerine Vz tsp. lemon extract
1 tsp. vanilla
In mixer bowl, cream together sugar, shortening, and butter or
margarine ti l l light and fl uffy. Add eggs, one at a ti me, beating
well after each addition. Stir in vanilla and lemon extract.
Thoroughly stir together the flour and baking soda. Add to
creamed mixture alternately wi th buttermi l k, beating well after
each addition. Pour into greased and floured 10-inch tube pan.
Bake in 325 oven for 1 VA hours. Cool in pan 10 minutes. Remove
from pan; cool on rack.
28
OLD FASHIONED ORANGE BREAD PUDDING
3 tbsp. butter or margarine % cup granulated sugar
2 cups milk 4 eggs, separated
Vz cup orange juice Confectionary sugar
Vz tsp. salt Sweetened whipped cream
2 tbsp. grated orange peel (optional)
1 Vz cups %-inch firm-type
bread cubes
Place bread in large bowl and sprinkle wi th peal and salt. Heat
milk in saucepan just to boiling, stir in butter and granulated
sugar until melted and pour over bread; cool. Beat egg yolks
lightly and stir into cooled bread mixture; stir in juice. Beat egg
whites until stiff but not dry, fold into bread mixture and pour into
10x6x2 inch baking dish. Place dish in shallow pan on rack in oven
and fi l l pan with hot water. Bake 350 oven about 45 minutes, or
until knife inserted near center comes out clean. Sprinkle wi th
confectioner's sugar. Serve warm or cold wi th sweetened
whipped cream. Makes 6 servings.
RUM CREAM PIE
Whi pped cream 6 egg yolks
Vz cup dark rum Graham-cracker Crust
2 envelopes unflavored
3
/4Cup cold water
gelatin 1
3
/A cups heavy cream
Prepare crust and set aside, in small bowl, beat egg yolks with
wire whisk until light; add sugar gradually and beat until well
blended. Sprinkle gelatin over cold water in small saucepan; cook
and stir constantly over low heat about 3 minutes, or until
dissolved. Remove from heat and cool slightly. Briskly beat in egg
mixture until well blended; stir in rum. Whi p cream until fairly
stiff and gently fold in egg mixture; chill in refrigerator until
mixture just begins to set. (It wi l l round when dropped from
spoon. If you've chilled it too long and mixture is too f i r m, beat
with wire whick until smooth.) Spoon into crust and chill pie until
f i rm.
GRAHAM-CRACKER CRUST: Combine V/A cups fine graham-
cracker crumbs and 2 tablespoons sugar; stir in 6 tablespoons
melted butter or margarine. Press fi rml y on bottom and sides of
9-inch piepan and bake in preheated 375 oven 6 to 8 minutes, or
until edges are brown. (Or if preferred chill piecrust in
refrigerator about 45 minutes).
29
PEACH COBBLER
1 can (29 ozs.) sliced cling 1 tsp. cinnamon
peaches Vz tsp. baking-powder
1 tbsp. flour VA cup butter or margerine
Vz cup sugar Cream (optional^
Put peaches in 9-inch pie plate of 8-inch square baking pan. Mix
sugar, flour and cinnamon, sprinkle over peaches and dot with
butter. Bake in preheated 425 oven until hot and bubbly, about
15 mintues. Meanwhile prepare biscuits; arrange on peaches.
Return to oven and bake 12 to 15 minutes or until biscuits are
done. Serve warm with cream. Makes 4 to 6 servings.
LEMON MERINGUE PIE
VA cup lemon juice 1 Vz cups sugar
2 tbsp. butter or margarine 3 eggs, separated
1 Vz cups water One 9-inch baked pie shell,
Vz tsp. salt cooled
VA cup cornstarch
In sauce pan mix 1 cup sugar, the cornstarch and salt. Add water
and cook and stir over medium heat until fi l l i ng thickens and
boils; boil 1 minute. Beat egg yolks, then sti rri ng yolks rapidly,
add a little hot mixture to yolks; stir into fi l l i ng and cook over low
heat until thickened. Stir in lemon juice and butter. Pour into pie
shell; set aside. To make meringue, beat egg whites in small bowl
until soft peaks form. Gradually beat in Vz cup sugar, beating
until mixture stands in stiff peaks. Spread over hot f i l l i ng, sealing
edges. Bake in preheated 425 oven 5 to 6 minutes or until golden
brown. Cool completely on wire rack. Serves 6 to 8.
OLD-FASHIONED RICE PUDDING
4 eggs % cup sugar
Vz cup raisins 1 tsp. grated lemon peel
VA tsp. salt VA tsp. nutmeg
1 cup rice Vz tbsp. vanilla
1 quart milk
Combine cooked rice and all above ingredients except raisins in
10x6x2. Bake in 300 oven 45 minutes then stir in raisins and bake
15 mintues longer, or until liquid is absorbed and pudding is
creamy. Place under broiler just long enough to brown. Pudding
thickens as it stands. Makes 4 servings.
30
APPLE PIE
Ice Cream (optional)
Pastry for 2-crust 9-inch pie
Vz tsp. cinnamon
3
/A cup packed brown sugar
About 2
1
/2 lbs. tart apples
(greening, winesap or Jonathan)
peeled and cored
1 tbsp. lemon juice
3 tbsp. flour
VA tsp. each nutmeg & salt
1 tbsp. milk (optional)
Vz stick of margarine
Slice apples into large bowl containing lemon juice, tossing
occasionally to prevent darkening. Add sugar, sprinkle flour,
cinnamon, nutmeg and salt; toss wel l , turn into pastry-lined
9-inch pie plate. Top wi th pastry, crimp edge, cut decorative
vents, brush with milk. Bake in 400 over 50-55 minutes or until
apples are tender and top is browned. Cool on rack 30 minutes.
Serve with ice cream. 6 to 8 servings.
PINEAPPLE UPSIDE-DOWN CAKE
1 tsp. salt 1 Vz cups granulated sugar
3
/A cup butter or margarine, 10 maraschino cherries, drained
softened 2 eggs
Vz cup packed brown sugar 3 tsp. baking powder
1 can (30 oz.) pineapple 1 cup milk
slices, drained 2V2 cups flour
Mi x flour, baking powder and salt; set aside. Melt brown sugar
and VA cup butter in 13x9x2-inch baking pan in preheated 350
oven; stir to blend. Arrange pineapple slices, and cherries in
single layer on brown-sugar mixture; set aside. In large mixer
bowl cream qranulated sugar and remaining Vz cup butter; add
eggs and beat at high speed until light color, about 3 minutes.
Add flour mixture alternately with milk in halves, heating at low
speed after each addition just until mixed. Spoon evenly over
pineapple. Bake in 350 oven 45 minutes or until cake pulls away
from sides of pan. Remove from oven; let stand 10 minutes.
Loosen edges with metal spatula and invert on serving platter.
Cool. Makes 10-12servings.
NOTE: For smaller cake divide recipe in half. Use 8x8x2-inch pan
30 to 35 minutes.
31
PERFECT PIE CRUST
2 cups flour
2
/z cup lard
Cold water
1 tsp. salt
Cut lard into flour and salt mixture wi th a fork or pastry blender
until crumbs are coarse and granular. Add 3 to 5 tablespoons cold
water, a little at a ti me. Mi x quickly and evenly through the flour
until the dough just holds in a ball.
SWEET POTATO PRONE
(6 servings)
Vz cup sugar Vz tsp. salt
2 cups grated uncooked sweet potatoes Vz tsp. cloves
Vz cup butter 1 tsp. allspice
Vz cup milk VA tsp. cinnamon
Vz tsp. nutmeg
Blend sugar and butter; add milk and grated sweet potatoes. Beat
wel l ; blend in salt and spices. Place in shallow buttered pan and
bake at 325 for one hour.
ORANGE CHIFFON PIE
1 tbsp. lemon juice Whi pped cream
Vz tsp. salt Green candied pineapple-
2 cups orange juice orange candy sections
2 envelopes unflavored 6 tbsp. sugar
gelatin 1
1
/2 tsp. vanilla
3 eggs, separated Baked 9-inch pie shell
2 egg whites
Sprinkle gelatin over orange juice in top of double boiler. Add salt
and egg yolks; mix wel l . Place over boiling water and cook and
stir constantly about 5 minutes, or until mixture thickens slightly
and gelatin dissolves. Remove from heat; stir in lemon juice and
vanilla. Chill in refrigerator just until mixture rounds slightly
when dropped from spoon. Beat the 3 reserved and 2 additional
egg whites until stiff but not dry; gradually add sugar, beat until
very stiff, gently fold in gelatin mixture and turn into pie shell.
Chill in refrigerator until set. Garnish wi th whipped cream, candy
and pineapple.
32
COTTAGE PUDDING WI TH LEMON SAUCE
Vz tsp. vanilla 1 Vz cups flour
lemon sauce 2 tsps. baking powder
1 cup sugar Vz butter or margarine
2 eggs Vz tsp. salt
Stir together flour, baking powder and salt; set aside. In large
bowl of electric mixer cream butter; gradually beat in sugar until
fluffy. Add eggs one at a time beating well after each. Stir flour
mixture into creamed mixture alternately with milk, blending well
after each addition. Stir in vanilla. Pour into greased 8-inch
square pan and bake in preheated 350 oven about 40 minutes, or
until golden brown. Cut in squares and serve warm with Lemon
Sauce. Makes 6 servings.
LEMON SAUCE
Vz cup sugar Juice of 1 lemon
3 tbsp. flour VA tsp. nutmeg
2 egg yolks blended wi th 1 tbsp. butter
3
/A cups cold water 1 tbsp. grated lemon peel
In top part of double boiler combine sugar and flour. Stir in
egg-yolk mixture and cook and stir over hot water about 10
minutes, or until slightly thickened. Stir in butter, peel, juice and
nutmeg, makes about 1 cup.
POUNDCAKE
3 cups of flour
1 lb. of powered sugar
1 lb. of butter or margarine
6 eggs
3 tsp. of vanilla
Cream butter and sugar together (butter at room temperature).
Add eggs one at a time alternating wi th flour. Add vanilla. Now
pour into a tube pan and bake at 350 for 1 hour. Add 2 or 3 drops
of yellow food coloring if desired for deeper color. Remove and let
set for 5 mintues before removing from pan. Wi l l serve from 10-20
people.
* Submitted by Mrs. Catherine Wallace
Catherine's Mother was Mrs. Eunice Wi l son,
Brimingham, Alabama
33
APPLE BROWN BETTY
VA cup chopped nuts
3
/A tsp. cinnamon
2 cans (20 oz. each) pie-sliced
apples, drained
nutmeg cream (optional)
1/8 tsp. salt
1 tsp. grated lemon peel
Vz cup butter or margarine
4 cups
3
/4-inch fresh bread cubes
3
/A cup packed light
brown sugar
In large mixing bowl combine all ingredients except apples and
cream. Spread half the bread mixture in greased 12x8x2-inch
baking dish; top with half the apples. Repeat layer. Bake 375
oven 50 minutes. Serve warm wi th nutmeg cream. Makes 6
servings.
APPLE BIRDS NEST
1
1
/2 cups of sugar cinnamon
1 stick of butter 6 cooking apples
Prepare some dough. Roll it out, and cut into 4-inch squares. Core
the apples, and cut into eighths. Arrange 5 pieces on each square.
Sprinkle wi th sugar, cinnamon, and add a small amount of butter.
Fold corners of dough to center. Pinch edges together. Place in a
casserole dish, and add 1 cup of water, and Vz stick of butter.
Sprinkle some sugar and cinnamon on top. Bake 35 to 40 minutes
in a 325 oven.
* Submitted by Elizabeth Brown
BLUE BERRY MUFFINS
Sift together: 2 cups flour
1
1
/2 tsp. baking powder
Vz tsp. salt
Cream:
Vz cup soft butter or
shortening
1 cup sugar
Add 2 eggs and 1 tsp.
vanilla
Beat on high speed, until light and fluffy. Beat on low speed, the
flour mixture alternately with Vz cup sweet milk, beginning and
ending wi th flour. Beat until smooth. Dust 1
1
/4 cups fresh
blueberries lightly with flour. Fold berries gently into batter. Fill
greased muffin cups with batter
2
/z f ul l . Bake 20-25 minutes in
375 oven. Serve hot.
34
SOUR-CREAM INDIAN PUDDING
Vanilla icecream
(optiona)
4 eggs beaten
Vz cup butter or margarine,
melted
Vz tsp. nutmeg
1 ts. cinnamon
3
/A cup yellow cornmeal
VA cup molasses
4 cups milk
1 cup sour cream
Vz tsp. salt
1 cup packed light
brown sugar
1 tsp. ginger
Heat 3 cups milk in top of double boiler over boiling water. Mi x
remaining 1 cup milk with cornmeal, stir into hot milk and cook
and stir until slightly thickened (about 5 minutes). Remove top of
double boiler from water. Blend molasses with spices and stir into
cornmeal mixture. Stir in brown sugar, butter, salt, eggs and sour
cream until throughly blended. Pour into greased 2-quart
casserole and bake in 275 oven 2 hours, or until knife inserted
near center comes out clean, serve warm topped with ice cream.
Makes 8 servings.
FRIED PIES
1 qt. boiled apples
2 cups sugar
1 tsp. ground cinnamon
VA tsp. salt
2 tbsp. melted butter
American Cheese (optional)
Prepare pie crust *(See Pie Crust). Cut into 6-inch circles, very
thi n. Add sugar, salt and butter to apples and set aside. Combine
pie fi l l i ng and cinnamon, place VA cup on half of each circle. Top
with 1 tbsp. of American cheese, and fold over; seal pies with
fingers or fork. Heat
1
/4-inch cooking oil in heavy skillet 375. Fry
pies until brown or about 3 to 4 minutes, turning once. Remove
from oil, drain on paper towel, sprinkle with flour or sugar. Makes
7 to 8 servings
35
CANDIED SWEET POTATOES
6 medium sweet
potatoes (red)
Vz stick butter
1/8 tsp. salt
3
/A cup sugar
1/8 tsp. vanilla
Boil potatoes in 2 inches boiling salted water about 20 minutes or
until almost fork-tender. Cool slightly, slip off skins and cut
potatoes lengthwise in halves; place in baking dish. In small
saucepan over low heat stir sugar, butter, and vanilla. Spread
over potatoes and bake in 350 oven 30 to 40 minutes or until
tender, basting potatoes often wi th syrup.
CARROT CAKE
4 cups grated raw carrot
(10 medium carrots)
2 cups flour
Vz cup chopped pecans
1 tsp. salt
1
1
/2 cups oil
2 tsp. ground cinnamon
2 tsp. baking soda
2 cups sugar
4 eggs
Thoroughly stir together flour, sugar, soda, salt and cinnamon. In
large mixer bowl beat eggs ti l l fl uffy; slowly beat in oi l , gradually
add flour mixture, beating ti l l smooth. Mi x in carrots and nuts,
pour into three pans. Bake in 350 oven for 25 to 30 minutes or ti l l
done. Cool in pans 10 minutes; remove from pans cool completely
on racks, fi l l and frost wi th cream.
CREAM CHEESE FROSTING
Beat together 1 package (3 ounces) softened cream cheese and VA
cup softened butter or margarine. Add 2VA cups confectioners
sugar and 1 teaspoon grated lemon peel; beat until frosting
reaches a spreading consistency.
36
MOLASSES CAKE
3 cups molasses (Log Cabin) Vz tsp. lemon flavor
2 sticks butter 1 /8 jar strawberry jam
5 eggs 1 cup sugar
1 tsp. soda 1 cup buttermilk
Vz tsp. baking powder 1 cup pecans (fine)
Vz tsp. cinnamon 1 cups pecans (med.)
Vz tsp. allspice 3 cups raisans
Vz tsp. nutmeg 4 cups flour
Vz tsp. vanilla flavor
Combine all ingredients in a large mixing bowl or dish pan. Mix
wel l . Bake at 350 for 30 minutes. Lower oven to 300. Grease pan
with butter or margarine. Cook in deep square pan until straw or
knife inserted into center comes out clean. This recipe will serve
form 30 to 60 people.
ALL BUTTER POUND CAKE
1 cup milk
4 eggs
2 cups sugar
1 cup butter
1 tsp. baking powder
Vz tsp. salt
1 tsp. vanilla
Cream butter and sugar thoroughly, add eggs one at a time, mix
thoroughly. After each addition sift all dry ingredients alternating
with milk. Mi x wel l , add flavoring. Bake in large tube pan,
greased, at 350 for 1 hour. Serves 12.
POUNDCAKE
1 lb. pure butter
1 lb. confectionery sugar
2V2 cups flour
6 eggs
Flavoring to desired taste
Cream butter, add 1 box confectionary sugar, cream until batter
and sugar are mixed. Then add eggs. Beat and add flour then add
flavoring to taste. Bake 375 for 1 hour or until brown.
37
HOME MADE ICE CREAM
1 cup chilled milk
2 cups of scalded milk
VA cup of flour
4 cups sugar
6 eggs
8 cups milk
2 tbsp. vanilla extract
2 tbsp. lemon extract
2 cups of cream or
condensed milk
Mix well the flour, sugar and eggs with the 1 cup of chilled milk.
Now add slowly the scalded milk. Cook the mixture in the double
boiler, stirring constantly until mixture thickens, after removal
add flavoring. Stir wel l , cool at room temperature. Now add to
freezer.
Martha Collins Thurman
Nashville, Tennessee
Bobbie Beckwith's Mother
PEACH ICE CREAM
Blend 1 can condensed milk, Vz cup cream, 1 cup crushed peaches
that were sweetened with Vz cup confectioner's sugar. Chi l l .
Whi p 1 cup whipping cream. Add 1 tsp. vanilla; fold into mix.
Pour into freezing pan. Put in compartment to freeze. When half
frozen, remove; scrape from sides of tray. Beat until smooth but
not melted. Freeze until f i rm. Makes 1 quart.
38
MR. GEORGE W. CARVER'S
PEANUT BUTTER TREATS
PEANUT BUTTER AND EGG SALAD
In bowl, combine 2 hard-cooked eggs finely chopped, with 2
tablespoons mayonnaise, 2 tablespoons minced celery, Vz
teaspoon salt, 1 /8 teaspoon pepper and VA teaspoon prepared
mustard. Use as fi l l i ng for 4 peanut-butter sandwiches.
PEANUT BUTTER AND CHEESE-OLIVE
Spread one bread slice with softened cream cheese; add a layer of
thinly sliced large stuffed olives; top with another bread slice,
spread with peanut butter. One 3 ounce package cream cheese is
enough for 4 sandwiches.
PEANUT BUTTER CUCUMBER CRISPS
Sprinkle 1 tablespoon minced green pepper on top of bread,
spread with peanut butter. Add 5 thin cucumber slices and top
with a bread slice.
PEANUT BUTTER AND MARSHMALLOW CREAM
Spread a bread slice with 1 tablespoon marshmallow cream;
sprinkle wi th 2 teaspoons Spanish peanuts. Top wi th another
bread slice spread with cream-style peanut butter.
PEANUT BUTTER AND CRANBERRY SAUCE
Spread a bread slice with 2 tablespoons crushed jellied cranberry
sauce. Top with a tender lettuce leaf, then another bread slice
spread with peanut butter.
PEANUT BUTTER AND COLESLAW
In small bowl, combine 2 cups finely shredded cabbage, 2
tablespoons diced pimentos, 2 tablespoons mayonnaise, 1
teaspoon wine vinegar, Vz teaspoon salt and VA teaspoon sugar.
Refrigerate, covered, 1 hour, tossing occasionally. Enough for 4
peanut butter sandwiches.
PEANUT BUTTER AND TUNA
In medium bowl, mix well 1 6
1
/2 or 7 ounce can tuna, well drained,
VA cup minced green pepper, 2 tablespoon mayonnaise, Vz
teaspoon salt, Vz teaspoon lemon juice and VA teaspoon instant
minced onion. Use as fi l l i ng for 4 peanut butter sandwiches.
PEANUT BUTTER AND DATE-NUT
In small bowl, combine Vz cup diced pitted dates and VA cup
coarsely chopped California walnuts. Use as fi l l i ng for 4 peanut
butter sandwiches.
39
PEANUT BUTTER AND BANANA
Spread peanut butter on both bread slices. Use thinly sliced ripe
bananas as fi l l i ng.
PEANUT BUTTER AND CANDIAN BACON
Cook 5 slices Canadian bacon for each sandwich. Arrange bacon
on a bread slice spread wi th peanut butter; sprinkle wi th sipped
parsley; top wi th bread slice.
PEANUT BUTTER SUNSHINE
Use VA cup grated carrots and 1 tablespoon seedles raisins as
fi l l i ng for each peanut butter sandwich.
40
CORN BREAD STUFFING
Vz tsp. rubbed sage
6 cups coarsely crumbed
corn bread
1 cup chopped celery
2 beaten eggs
Vz cup chopped onions
Vz cup mayonnaise or salad dressing
chopped cooked giblets
Vz tsp. salt
Vz tsp. poultry seasoning
1 cup chicken broth
In saucepan, cook the celery and onion, covered, in chicken broth,
till tender, about 5 minutes. Do not drai n. In large bowl, combine
eggs, mayonnaise, poultry seasoning, sage, salt, giblets
vegetables with broth, and corn bread; mix lightly but
thoroughly. On heavy foi l , form stuffing into oval loaf. Seal foi l .
Place on baking sheet. Bake in 400 oven for 25 to 30 minutes or
ti l l hot. Makes 8 to 10 servings.
BEATEN BISCUITS
Sift together:
4 cups flour
1 tsp. salt
1 tsp. baking powder
cut i n:
1 tbsp. lard
1 tbsp. butter
Add enough milk to make a stiff dough.
Turn out on floured board and knead wel l . Beat by hand or roll in
beaten biscuit roller until dough blisters and pops. Cut in small
rounds and stick with fork. Bake in 450 oven for 10 minutes.
Reduce heat to 350 for 30 minutes or until biscuits are done and a
very delicate brown.
This is an old Kentucky recipe. Beaten biscuits are eaten with
Kentucky Country ham at Derby ti me.
41
CRACKLIN BREAD
Sift together: 1 tsp. sugar
2 cups cornmeal 1 tsp. soda
Vz cup flour 1 tsp. salt
Combine 2 cups buttermilk and 1 egg slightly beaten. Stir in dry
ingredients. Then stir in 1 Vz pounds cracklings. Pour into greased
sizzling-hot pan. Bake 30 minutes in 450 oven. Cut into squares,
butter and serve hot.
CORN BREAD
2 eggs 4 tsp. baking powder
3 tbsp. bacon drippings 1 tbsp. sugar (optional)
or shortening 1 cup flour
1
1
/2 cups milk 1 cup cornmeal
1
1
/2 tsp. salt
Mi x cornmeal, flour, baking powder, sugar and salt. Beat eggs,
add milk and stir into cornmeal mixture. Heat fat in 9x9x2-inch
baking pan in preheated 425 oven until hot. Ti l t pan to coat with
fat, then pour off and stif excess fat into batter. Pour batter into
pan and bake 25 minutes or until bread pulls away from sides of
pan. Cut in squares and serve hot with butter. Makes 9 servings.
** NO-FLOUR CORN BREAD **
Prepare corn bread as above, using 2 cups cornmeal and omitting
flour. Substitute 1 teaspoon baking soda for the baking powder
and 2 cups buttermilk for the milk.
HUSH PUPPIES AND FISH (DEEP FRIED)
Oil fordeepfryi ng 1
1
/4 tsp. salt
2 lbs. panfish (perch, 1 egg
whi ti ng, etc.) 1 cup milk
Cornmeal 2 tsp. baking powder
VA cup flour Vz cup finely chopped onion
Coat fish with cornmeal, reserving excess. Fry fish in hot oil
(370) 2 minutes or until golden. Drain on paper towels; keep
warm. To make Hush Puppies add enough cornmeal to reserve
cornmeal to ake 1 Vz cups; stir with flour, baking powder and salt.
Beat milk with egg and add with onion to cornmeal mixture; stir
until combined. Drip by heaping tablespoons into hot oil used for
fish and fry 2-3 minutes or until browned and puffed, turning
once. Drain on paper towels and serve wi th fi sh. Makes 6
servings.
42
PEANUT BUTTER BREAD
3
/A cup chunk-style peanut butter
VA cup butter or margarine
2 cups sifted regular
all-purpose flour
1
1
/2 tsp. double-acting
baking powder
1 tsp. salt
Vz tsp. baking soda
1 tbsp. grated orange peel
1 egg, beaten
1 cup milk
Start heating oven to 350. In large bowl, wi th electric mixer at
medium speed, cream peanut butter and butter until light and
fluffy. Next sift flour, sugar, baking powder, salt and baking soda
together over the creamed mixture; then, work with fork until
crumbs form. Stir in orange peel, egg and milk, just until all is
moistened. Pour batter into a greased 9VZX2
3
/A loaf pan. Bake 55
minutes or until a cake tester, inserted into bread, comes out
clean. Remove from pan cool.
LIGHT BREAD
Vz cup sugar 2 packages active dry yeast
1 cup hot milk 1 cup warm water
6 to 6
1
/2 cups Vz cup shortening
all-purpose flour 2 tsp. salt
Place sugar, shortening, and salt in large mixing bowl. Add hot
milk and stir to soften shortening; cool. Beat in eggs. Soften yeast
in the warm water; stir into shortening mixture. Add 4 cups of the
flour; beat smooth. Add enough of the remaining flour to make a
soft dough. Turn out on floured surafce; knead ti l l smooth, 8 to 10
minutes. Place in greased bowl, turni ng once to grease surface.
Cover; let rise in warm place ti l l double, about 1
1
/4 hours. Punch
down; let rest 10 minutes. Divide dough into halves or thirds.
Shape into loaves. Place in two greased 9x5x3-inch pans (loaf) or
three greased 8
1
/2x4
1
/2x2/-inch loaf dishes. Let rise ti l l double,
45-60 minutes. Bake in 400 oven for 15-20 minutes.
Makes 3 dozen rolls. **Dough can be arranged in any design
braids, loops, etc. Lower oven temperature to 375 and bake 20 to
25 minutes.
43
DILL COTTAGE CHEESE BREAD
VA tsp. baking soda 1 well-beaten egg
1 cup cream-style cottage cheese 1 tsp. salt
1
/4--cup warm water 2 tsp. diliseed
VA cup shortening 1 package active dry yeast
Diliseed 1 tbsp. minced onion
Butter or margarine, melted 2 tbsp. sugar
2
1
/4 to 2
1
/2 cups all-purpose
flour
Soften yeast in warm water. In sauce pan, heat cottage cheese to
lukewarm. Stir in shortening, sugar, onion, the 2 teaspoons di l l ,
the salt, baking soda, and the softened yeast. Beat in egg. Add
flour, a little at a time,, stirring to make a soft dough. Knead on
lightly floured surface ti l l smooth and elastic, about 5 minutes.
Place in greased bowl, turning once to grease surface. Cover; let
rise in warm place 1 hour. Punch down; cover. Let rest 10
minutes. Shape into loaf and place in greased 9x5x3-inch loaf pan.
Cover; let rise again ti l l almost double, 30 to 45 minutes. Remove
from pan; brush with melted butter or margarine. Sprinkle with
additional diliseed. Makes 1 loaf.
CHEESE BREAD
1 cup hot water 2 pkgs. active dry yeast
1 tsp. sugar 1 Vz tsp. salt
2 cups (8 ozs.) shredded VA cup sugar
sharp Process American VA warm water
cheese) 1 well-beaten egg
3
1
/3 to 4 cups all-purpose
flour
Combine the 1 cup hot water, the VA cup sugar, and the salt; cool
to lukewarm. Meanwhile, soften yeast in the VA cup warm water;
stir in the 1 teaspoon sugar. In mixing bowl, combine hot water
mixture and yeast mixture. Add the eggs and cheese, and enough
flour to make a moderately stiff dough. Turn out on lightly floured
surface; knead ti l l smooth and elastic, 3 to 5 minutes. Place in
greased bowl, turning once to grease surface. Cover and let rise
in warm place ti l l double, 1
1
/4 to 1
1
/2 hours. Punch down. Divide
dough in half; let rest 10 minutes. Shape into two loaves. Place in
two greased 8
1
/2x4
1
/2x2
1
/2-inch loaf pans. Let rise again ti l l almost
double, about 45 minutes. Bake in 350 oven for 40 to 45 minutes,
or until done. Cover loosely wi th foil after first 10 minutes of
baking if the bread browns too quickly. Remove from pans; cool
thoroughly on rack. Makes 2 loaves.
44
CHICKEN DUMPLINGS
Select hen with plenty of fat. Cook hen until tender. Remove from
broth then combine 1 cup cooled broth with 1 teaspoon salt and 1
teaspoon baking powder. Add enough flour to make a dough stiff
enough to roll out but not too stiff. Roll out very thi n. Cut into
1-inch criss-cross pieces, drop into boiling broth. Reduce heat
until just boiling. Press dumplings down lightly with spoon. Add,
and press down until all are in pot. Place lid on pot and cook until
done.
SAUSAGE STUFFING FOR TURKEY
Vz cup butter
1 onion chopped
1 cup cracker crumbs
salt & pepper
1 lb. sausage
1 cup milk
2 tbsp. sherry
Let onion brown in butter, add other ingredients and cook a few
minutes, or until sausage is cooked.
APPLE BREAD
1 cup salad oil
2 cups diced apples
(pealed and cored)
1 cup chopped nut meats
3 cups sifted flour
1 tbsp. soda
2 tbsp. vanilla
3 eggs, well beaten
Mix ingredients well and put in ungreased Angel Food Cake Pan.
Cook at 350 60-90 minutes. Begin to watch for doneness when
mixture has been cooking an hour and ten minutes. If cooking in
alumium, it is not necessary to grease pan. If not greased, flour
lightly. Serves 12.
45
CORNMEAL DRESSING
2 cups self-rising meal
3 slices stale bread
2 tbsp. poultry seasoning
Vz cup celery
1 big onion
1
1
/2 bups chicken broth
1 egg
salt and pepper to taste
Combine 3 slices of stale bread with 2 cups of self-rising meal.
Mix in 2 tablespoons of poultry seasoning, Vz cup chopped celery,
1 big onion and 1
1
/2 cups of chicken broth. Salt and pepper to
taste. Mi x wel l , add 1 egg. Stuff turkey.
Gravy Remove neck, heart and liver, (usually found in neck
cavity when purchased). After washing boil in salt water until
done. Remove bones from neck, chop giblets into small pieces.
Add drippings from roast turkey, 2 tablespoons of margarine, 1
tablespoon of onion (chopped finely), 1 tablespoon of celery, Vz
tablespoon of poultry seasoning. Mix well then bring to a boil.
One teaspoon of cornstarch of flour wi l l thicken gravy. Serve hot
over dressing with turkey.
HOT WATER CORN BREAD
1 cup white corn meal
1 Vz cup scalding water
1 tsp. sugar
Vz cup bacon grease
Mi x corn meal and sugar before adding scalding water followed
by bacon grease. Stir wel l . Fry patties on hot griddle. Serve hot.
Recipe handed down by: Delia Weathers, Galatin, Tenn.
Mother of Mattie M. Coney
45a
46
FACTS ON AFRICA
GEOGRAPHY
Afri ca is the second largest continent on the earth, 11,860,000 square miles in extent. It is
about five times as large as the visible face of the ful l moon. The Sahara Desert alone is
bigger than the United States. Lake Tanganyi ka, 400 miles l ong, is the longest lake in the
worl d. The Vi ctori a Fall are twice as high and nearly twice as wi de as Niagara. The Suez
Canal is twice as long as the Panama Canal. The Nile is the longest river in the worl d. The
continent extends from the North Temperate Zone to the South Temperate Zone, the
equator cutti ng across almost the exact center. It consists large of a plateau 2,000 feet or
more in el evati on. Al t hough Mount Ki l i manj aro is almost on the equator it is always
snowcapped, since it is 19,000 feet hi gh. There are a few active volcanoes. The coastline is
so smooth that there are few good harbors.
HISTORY
The first beginnings of our own civilization were Af ri can, arising in Egypt thousands of
years ago, whi l e Europeans sti l l lived in caves. Historians and archeologists are just
starti ng to learn about other ancient Afri can civilizations centered in Ni geri a, Rhodesia,
Ethopi a, the Sudan, Uganda, Mal i , and other places. The terri bl e slave trade, begun by
Arabs and continued by Europeans, ruined prosperous cultures and killed or kidnapped
mi l l i ons of people. In order to feel less gui l ty the Europeans told themselves that all the
Afri cans were savages who were better off in slavery, but the first accounts of European
travelers before the damage was done, tell qui te a di fferent story.
POPULATION
The population of Afri ca is 225,000,000. There is a wide variation in appearance. The
Watusi grow to about seven feet t al l , the tallest people in the worl d, whi l e pygamies, at
four feet, are the smallest; all the other, like the rest of us, are in between. Skin colors of
the Afri can people vary from the typical Medi terranean light shades of North Afri ca to
very dark, wi t h all shadings in between. Also there are large numbers of people in Afri ca
from Europe and from Asi a, particularly India and Mal aya.
NATIONS
There are many countries in Afri ca of all sizes and political conditions. 43 are members of
the United Nations. A few are colonies ruled from Europe wi t h no representation of the
native populations. Most countries have Presidents. Countries that are English colonies
and protectorates are now members of the Bri ti sh Commonwel th like Canada and
Austral i a.
ECONOMICS
Afri ca is very ri ch, furni shi ng large portions of the worl d' s supplies of diamonds, gol d,
ivory, cobalt, chromi um, manganese, copper, cotton, oi l , rubber, cocoa, sisal, tea, coffee,
cloves, and urani um. Much of the natural resources have been used to enrich the
colonizers. In the colonies Afri cans are usually paid much less than Europeans for their
work, some times only a twenti eth as much.
LANGUAGES
There are about 2,000 languages. Engl i sh, French and Portuguese are the most common
European languages. Swahili is spoken in much of East Af ri ca.
47
SENEGALESE COUSOCOUS
Vz fryer chickens, cut up
Vz cup peanut oil
5 tbsp. raisins
1 lb. instant couscous
(Rice may substituted)
4 medium onions
3 bay leaves
2 carrots, cut up
1 small cabbage, cut up
3 or4zucchi ni , cut up
1egg plant, peeled and
cut up
1 turni p, cut up
2-4 cayenne
Salt to taste
2 chicken bouillon cubes,
dissolved in 2 cups boiling water
1 1-lb. can chick peas,
drained
VA cup butter, melted
Brown chicken and onions in hot oil until golden. Add bay leaves,
1 teaspoon turmetic, bouillon and enough water to barely cover.
Simmer 20 minutes. Add carotts and turni p and continue
simmering 15 minutes. Add cabbage, cayenne, salt, zucchini, and
eggplant and simmer 20 minutes longer or until all ingredients
are tender. (Add bouillon or water as needed.) Add chick peas. If
sauce is to watery, reduce over high heat, stirring frequently.
Meanwhile cook couscous. First, wash grains, very quickly with
only enough water to barely wet. Strain very carefully in a clean,
soft kitchen towel. Melt butter and add VA teaspoon turmeric. Mi x
with couscous in a bowl along with the raisins which have been
softened in hot water and drained. Line a couscous steamer (or
colander that will fit into a large dutch oven) with a dry cloth. Add
couscous mixture and place colander over boiling water in the
dutch oven so the couscous is steamed without getting wet. Cover
and steam about 15 minutes. Serve couscous on a large dish with
chicken around it, and garnished with a few vegetables. Pass the
sauce separately in one bowl and the rest of the vegetables in
another.
48
GABON CHICKEN STEW
2-3 chili peppers to 1-2 tbsp. 1 fryi ng chicken, cut up
cayenne pepper 2 medium onions,
1
1
/2 cups water thinly sliced
1 Vz cups palm or hazelnuts 1 clove garlic, minced
1 tsp. salt VA-VZ cup palm or peanut oil
Process nuts in blender until very finely ground. In a heavy
stewing pan, combine all ingredients (except chicken), and mix
wel l . Add chicken, turning pieces in the liquid so they are nicely
coated. Cover and simmer over a low heat until the chicken is
tender, 45 minutes to 1 hours, sti rri ng occasionally. If necessary,
add water to prevent scorching.
BANANA BEEF STEW
1 large onion, chopped Water
1 large tomato, peeled and 1 Vz lbs. beef, cut in 1
1
/2-inch
sliced cubes
1 tsp. cayenne pepper 1 tsp. salt
2 tbsp. oil 4 small green bananas or
Lemon juice 2 plantains
In a heavy stewing pan, saut'e meat and onion in oil until nicely
browned. Cut bananas or plantains into chunks and brush with
lemon juice. If using plantains, add to pan and saut'e with meat
over a low heat, stirring constantly. Add tomato, salt, pepper, and
enough water to cover. Simmer slowly until meat is cooked,
about 1 Vz hours. If using bananas saut'e in a small amount of oil
separately and add to stewing pan in last 15 or 20 minutes. It may
be necessary to add water during cooking.
IBIHARAGE (FRIED BEANS)
1-2 chili peppers or 3 onions, coarsely chopped
1
/2-1 tbsp. crushed red 1 clove garlic, mashed
pepper
1
/4-
1
/2Cupoil
1 1-lb. can beans (limas, 2 tsp. salt
pinto, kidney, or black-
eyed peas)
Drain beans. Saut'e onions and garlic in hot oil until onions are
transparent and soft. Add beans, chilies, and salt. Continue
saut'eing about 5 minutes more. Dried beans may be used, soak 1
cup beans overnight. Simmer until tender. Drain.
49
AMI WO
2 tbsp. vinegar 2 oinon chopped
2 cloves garlic, minced 1 fat stewing chicken (or
1 lb. fi rm tomatoes duckling or broiling
Peanut oil turkey)
1 Vz cups white cornmeal, 1 lb. very soft tomatoes,
lightly toasted in the oven peeled
1-2 teaspoon cayenne 2
1
/2 cups water
1
1
/2 tsp. salt VA tsp. ginger
Cut chicken into pieces and combine in a saucepan wi th garlic, 1
tablespoon chopped onions, and 1 teaspoon salt. Add enough cold
water to cover. Bring to boil, skim, then simmer over low heat
about 50 minutes or until chicken is tender. Remove chicken
pieces and drai n. Puree' the soft tomatoes in a blender or
vegetable mi l l . Add to the stewing liquid and season wi th Vz
teaspoon salt, cayenne, and ginger. Add Vz of the remaining
chopped onions and 2
1
/2 cups water. Bring to boil. Meanwhile in a
bowl toss
3
/A cup of the cornmeal with a little cold water until the
grains are moistened. When tomato mixture has boiled smooth,
add dampened cornmeal, stirring constantly until liquid begins to
thicken. Stir in VA cup oi l . Cook over moderate heat 10 minutes,
covering for the last 5 minutes. Add remaining cornmeal in small
quanities, stirring constantly. The mixture should become very
fi rm and wi l l become increasingly hard to stir. Cook another 5
minutes. In a frying pan, heat 2 tablespoons of oil and brown
pieces of cooked chicken around them. Dice the fi rm tomatoes and
combine with remaining onion. Toss with the vinegar and pass
this mixture as a relish.
BEEF N' GREEN
Cut Spinach (2 packets) Red pepper (ground)
Beef
2
/z lb. cut into pieces Seasoning (accent)
Sliced onions One package frozen
Oil (palm oil or vegetable oil) Okra if desired
Season the meat and cook (well done depending on taste). Boil oil
then put in the onions. Al l of it cooked for a few minutes. Put in
the meat and cook to brown. Put in the greens and fry it mixing
every ingredient. Allow a few minutes. Then add the cooked meat
juice. Add some water if you need more soup. Cook it for some
time. It is ready to eat.
50
FISH STEW (LOO FL,)
from Ghana
2 lbs. fresh fish or any kind Vz tsp. cayenne pepper
1 tomato flour to coat fish
1 can tomato sauce carrots
1 onion
Season fish and coat with flour then fry. Cut tomato and onion. In
a fry pan fry onion and tomato and then add pepper. Let it cook for
5 minutes then add tomato sauce. Add 2 cups water a little salt
and accent to taste. Let it cook for 5 minutes then add fi sh. Slice
carrots and boil seperately. Drain carrots then add, lower fire
cook on low heat ti l l well simmered. Serve wi th rice.
DRYOKRASOUP
Dried Okra (Dry for about two days and then grind wi th grinder
Two big onions according to quantity of meat, chicken and or fish
Red Pepper (ground)
Palm oil
(Meat Tenderizer and Accent can be used for the meat and
chicken)
Tomato sauce
This soup should go with FOOFOO made from Casava root.
BERBERE (ETHIOPIAN HOT SAUCE)
3
/A cups water 3 cloves of garlic, chopped
1 tbsp. salt Vz cup finely minced onion
2 cups crushed red peppers 2 tsp. black pepper
1 /8 tsp. ground cardamom 2 tsp. ground cinnamon
2 tbsp. finely chopped 4 tsp. ground cumin
fresh ginger
In Teflon-lined skillet, heat crushed red peppers, and stir
constantly for 3 minutes. Remove from heat. Place onions, garlic,
ginger, cumin, cardamom, cinnamon, black pepper and salt in a
blender and blend at high speed for 3 minutes. Add crushed red
peppers and a little water; blend at high speed for 3 minutes.
Repeat until all of the water has been added and you have a
smooth paste. Remove mixture from blender and place in a clean,
glass jar. Store in refrigerator. Berbere' will keep for several
months. Makes 1 Vz cups.
51
ADALU
1 tsp. dried ground shrimp
2-4 tsp. cayenne
1 tbsp. crushed red pepper
1 cup canned whole-kernel
corn or 1 cup corn, cut
from the cob or frozen,
cooked.
1 #2 can beans (kidney or
black-eyed peas)
6 red bell peppers, diced
1 large onion, chopped
2 medium tomatoes, peeled
and diced
2 medium size smoked fish
(herring or whi ti ng, etc.)
VA-VZ cup palm or peanut oil
Combine cooked or canned corn and beans with a little of the
canning or cooking l i qui d. Simmer until both corn and beans are
soft and pulpy. Add oi l , peppers, tomatoes, onions, and cayenne
or crushed red pepper. Stir wel l , Cook 5 minutes over low heat,
stirring occasionally. Skin fi sh, remove bones, and break meat up
into small pieces. Add to saucepan wi th dried ground shrimp. Stir
well and heat. Serve with foofoo. Sometimes Adalu is serve with
Ata Sauce as wel l .
CURRY
1 cut lime or lemon
Salt to taste
3
/A cup evaporated milk
1
1
/2 cups rice, cooked
1 fryer chicken, cut up,
or a 2 lb. lamb or beef,
cut in pieces
1 clove garlic, minced
VA-VZ cup peanut oil
2 onions, sliced
6 tomatoes, peeled and sliced
1 tbsp. curry powder
Vz cup tomato sauce
1 small potato, peeled and
diced
Vz tsp. thyme
1 cup water
2 tbsp. cayenne pepper
1 10-oz. package sliced
while frozen
Rub chicken or meat pieces wi th cut lime or lemon. Season with
salt and sprinkle with minced garlic. Let stand 1 hour. In a
stewing pan, simmer chicken or meat in water until tender.
Remove and drain, reserving stock. Heat oil in a frying pan and
gently brown chicken or meat/add onions, peppers, tomato, curry
powder, tomato sauce, potato, thyme, and the stock. Simmer until
meat is tender and vegetables almost cooked. Add okra and
simmer until soft. Add milk and heat to serving temperature.
Serve wi th rice and an array of accompaniments.
52
KITFO
(Finely Minced Beef)
2 tsp. salt
1
1
/2 lbs. of steak, cut in
1/8-inch pieces
2 tsp. chili peppers, finely
minced
2 tsp. Berbere or Tabsco
sauce
1 Vz tsp. ground cardamom
Vz cup butter
Have butcher remove all fat from beef, and if you prefer not
dicing the beef in 1 /8-inch pieces, have the butcher grind the beef
once wi th the coarse attachment. Melt butter in heavy skillet; add
berbere. Stir until smooth; remove from flame and cool slightly.
Stir in beef quickly; add cardamom, chili peppers, and salt. Serve
raw with pieces of injera or Syrian flat bread. Serves 4 to 6.
FISH CALALOU
2 tbsp. cayenne pepper
1 lb. egg plant
2 tbsp. peanut oil
VA cup finely chopped
peanuts/ or chunky peanut
butter
1 10-oz. package frozen okra,
(slice thinly while frozen
1 large onion, finely chopped
2 large tomatoes
1 lb. fresh fi sh, fillets,
cut in pieces
Salt to taste
Peeled tomatoes and egg plant, but leave whole. In a stewing pan
brown half the chopped onions in oi l . Add fish and brown. Reduce
heat and simmer 15 minutes. Remove fish and set aside. Add
whole vegetables, cayenne, peanut butter. Add enough water to
cover. Simmer, cover, on a low flame about 30 minutes. Remove
whole vegetables and mash together into a puree. Return
vegetable puree to stewing pot along wi th remaining chopped
onions and fi sh. Season with salt and simmer a few minutes to
heat and blend flavors.
53
MAF' E
2 cups water
Vz cup peanut oil
Vz lb. squash, peeled and diced
2 sweet potatoes, peeled
and diced
2 lbs. beef, cut in chunks
(or one fryer chicken,
cut in pieces)
2 large onions, finely chopped
4 large tomatoes, peeled
and cut in half
1 tbsp. cayenne pepper
1 white turni p, diced
1 cup peanut butter
1 head cabbage, cut in
chunks
2 small egg plants, peeled
and diced
Brown the beef in the oil in a deep frying pan. Remove meat and
set aside. Sautee onions and tomatoes in the oil until onions are
golden brown. Return meat to mixture and add water, salt,
cayenne pepper, squash, sweet potatoes, and turni p. Cover and
simmer 45 minutes. Mi x peanut butter wi th 1 cup of cooking
liquid into a smooth sauce. Add to pot with egg plants and
cabbage. Cover and simmer 30 minutes more. Serve wi th boiled
rice.
PEPPER CHICKEN
2 onion, sliced
2 tbsp. cayenne pepper
1 frying chicken, cup up
peanut oil
2 tbsp. tomatoe paste
8 tomatoes, peeled and sliced
Vz tsp. thyme
Season chicken with salt and pepper. Fry in hot oil until golden
brown. Drain. In a heavy frying pan, heat VA cup peanut oi l . Saute
sliced onions until transparent. Add sliced tomatoes and saute.
Then add tomato paste, thyme, and cayenne pepper. Mi x wel l .
Add chicken and simmer until chicken tender. Serve over rice.
54
JOLLOFRICE
An excellent dish for left over chicken, turkey, tongue, veal, etc.
alone or in combination. Use 10" skillet.
Saute: 3 lbs. Cooked chicken, etc., as above. Cut in
1
/2" chucks
1 tbs. Garlic salt
VA cup vegetable oil until it browns slightly. Set aside
In a 4 quart kettle: Saute: Vz cup yellow onions, finely chopped
Vz cup green peppers, finely chopped
1 tsp. ground ginger
VA cup vegetable oil until onions are soft
Add: 2-6 oz. cans tomato paste
1 lb. salt "
Vz tsp. cayenne pepper
Vz tsp. thyme simmer for 10 minutes longer
Add: The cooked meat
1 tsp. cayenne pepper; simmer 20 minutes longer
In a 2 quart saucepan: Cook: 2 cups white rice (converted)
5 cups water or chicken stock
VA cup sliced yellow onions until tender
Add the gravy of the meat to the rice. Serve the rice out on a 10
inch platter arranging the meat in the center. Yi eld: 8 portions.
NIGERIAN SPINACH STEW
Vz tbsp. diced shrimp 1 tbsp. grated onions
1 tbsp. cayenne pepper Vz cup of peanut oil
1 small tomato 1 lb. meat or fish (or a
(mashed finely) combination of both as
2 lbs. leaf spinach (or 2 desired)
10 oz. packages frozen
leaf spinach)
Boil meat or fish in a little water until tender. Drain. Combine
cayenne, tomato, onion, and cook in hot peanut oil until done.
Stir in shri mp, add leaf spinach, and meat or fish and stir wel l .
Simmer briefly on top low heat to blend flavors.
55
PEANUT BUTTER SOUP
1 12-oz. jar smooth peanut 1 lb. meat: stew beef: cut
butter meat and chicken up
1 tomato & onion (large) into small pieces
1 tsp. cayenne pepper 2 lbs. chicken
1 medium can tomato sauce
Cut meat and chicken into cubes. Season with accent and salt to
taste, let it stand for about 5 minutes. Put it in a pot and let the
meat cook for about 20 minutes (or to your desire). Add peanut
butter and stir for 3 minutes. Then add 3 quarts of water. Dice one
whole onion nicely and add pepper, whole tomato and tomato
sauce. Let it boil for about 25 minutes. Then take out the tomato
and blend it or mash it fine. Then add to mixture. Lower heat and
let simmer for about 10 minutes. Then put on low and simmer 5
minutes longer. Served wi th rice.
FOFO
(to go with Beef n' Green)
Boil water (2-4) cups of water
Put into the water some grains of cream of wheat
Mi x it to blend. Reduce heat
Add Jiffy or Bisquick and flour.
Continue mixing until the wheat turns into a thick paste. It is
ready when well blended.
MOI NMOI N
2 tsp. cayenne pepper 1 tomato
2 tbsp. peanut oi l , or 1 Vz cup boiling water
vegetable oi l , heated 2 tbsp. dryed shrimp (cup in
2
1
/2 lbs. black eyed peas, pieces or Fresh shrimp)
cooked Salt to taste
Drain peas wel l , and blend in a blender. Add pepper, onion, and
tomatoes and blend until smooth. Add shrimp. Mi x in heated oil
add enough of the boiling water to make a soft consistency. Add
salt. Place in small greased baking dish, cover tightly wi th heavy
duty foi l , and steam 30 minutes. When turn out, mixture should
be stiff enough to hold its shape. Ingredients may also be baked in
a mold.
56
FREJON
2 cups cold water
1 recipe of Fresh Fish Stew
1 cup shredded fresh
coconut
Sugar
Garri or Instant cream of
wheat
21-l b. cans pinto or kidney
beans or black-eyed
peas, drained
Soak coconut in cold water about 30 minutes. Strain coconut,
mashing out all water possible, reserving the l i qui d. Set coconut
strands aside. Process drained beans or peas in a blender until
they form a fine, smooth paste. In a saucepan, place coconut
water and beans. Sweeten as desired. Cook bean paste over a low
fire, stirring frequently until the consistency is a very thick
soup. Taste The coconut flavor of the beans should be
apparent. If it' s not coconutty enough, stir in a little of the coconut
strands and cook a little longer. Add Fresh Fish Stew carefully,
taking care not to break up the fish too much. Stir in enough garri
or Instand Cream of Wheat to thicken. 4 to 6 servings.
MWAMBA
1 chicken, cut up, 2 large onions, cut up
2 lbs. beef or lamb, or 2-4 chili peppers, mashed,
1 Vz lbs. fish fillets, or V2-I tbsp. dried
fresh or thawed frozen crushed red pepper
Salt to taste 6-7 tomatoes, peeled,
Oil seeded, and mashed
Season chicken, meat, or fish well with salt. In hot oil in a heavy
stewing pan, saute chicken, meat or fish with the onions until well
browned. Add chili peppers, tomatoes, and enough water to
barely cover. Simmer until tender and nicely cooked.
Chicken Mwamba is usually served wi th boiled rice. Fish, lamb,
or beef Mwamba is frequently accompanied by fried plantain.
Serves 4 to 6.
57
BEAN AND GROUNDNUT SAUCE
1 1-lb. can kidney or pinto
beans or black-eyed
peas, drained
Salt to taste
1 cup water
1 onion, sliced
1 tbsp. oil
1 tomato, peeled and sliced
Vz cup unsalted peanuts,
finely ground
1 green chili pepper,
chopped
In a heavy stewing pan, saute onion in oil until lightly browned.
Add tomato, peanuts, and chili pepper; continue sauteing about 5
minutes. Add beans, salt to taste, and water and simmer 30
minutes. Serves 4.
SAMBIAN CHICKEN STEW
1 fryer chicken, cut up
2 tbsp. oil
1 onion, sliced or chopped
1 cup water
1 tsp. salt
Vz cup unsalted peanuts
finely ground or
Vz cup peanut butter
pepper
Fry chicken pieces in hot oil in a heavy stewing pan until well
browned. Drain chicken and set aside. In same oi l , saute onion
until golden brown. Add water and salt and bring to a boil. Return
chicken pieces to pan and simmer 20 minutes. Add ground nuts or
peanut butter and continue cooking until chicken is tender.
More often than not, meat stews are also simmered wi th little or
no seasoning. Serves 4 to 6.
NSHIMA
1 Vz cups cream of wheat
3-4 cups water
Salt to taste
Bring 3
1
/2 cups water to a boil; and salt. Stir in cream of wheat and
cook over a moderately high heat, stirring constantly until thick.
Continue cooking about 5 minutes. Add more boiling water, a
little at a time, until desired thickness.
The mixture should be quite stiff and hold its shape when turned
out of the pan. In Africa, each diner tears off walnut-sized balls of
Nshima and dips it into the stew or sauce.
58
HOMINY AND BEANS
1-1 lb. can hominy
1 cup beans, soaked
overnight
In a heavy pot, cover beans with salted water. Bring to a boil,
reduce heat, and simmer until soft, about 2 hours. Then combine
with hominy and serve. Makes 8 to 10 servings.
FRESH FISH STEW
3 tbsp. palm or peanut oil 1 tbsp. catsup
2 green peppers, minced 4 tsp. cayenne
2 small onions, minced About 1 cup boiling water
2 large tomatoes, peeled 1 lb. fresh fish fillets
and diced Salt to taste
Heat oil in a stewing pan. Combine peppers, onions, tomatoes,
catsup, and cayenne. Fry until vegetables are soft, stirring
frequently to avoid scorching. Add boiling water and stir
thoroughly. Add filets which have been seasoned with salt.
Simmer until fish is tender. Adjust seasoning. Makes 4 to 5
servings.
ATA SAUCE (PEPPER SAUCE)
5 red bell peppers
1
/2-1 cup palm or peanut oil
1 large onion Salt to taste
2 large tomatoes 1 tsp. ground dried shrimp
5 chili peppers, 3 tbsp.
crushed red pepper, and
4 tsp. cayenne
Seed bell peppers. Grind all the peppers, onion, tomatoes, and
chilies in a blender, grind half the vegetables and slice or shop the
other half. Heat oil in a heavy frying pan and saute vegetables
and cayenne. Cook until peppers are done. Add ground shrimp
and simmer until all ingredients are brown but not burned.
Notice that no water is required the vegetables will cook in the
oil and their own moisture.
To this may be added any meat, chicken, or fi sh. Usually meat
and chicken is simmered in a very small amount of water, then
browned in oil before adding to the sauce.
Serve with boiled, stewed, or fried starch. Makes 4 to 6 servings.
59
STUFFED OKRA
12 medium-sized okra 2 tsp. salt
2 tsp. turmeric 2 cloves garlic, crushed
2 heaping tsp. curry powder 4 tbsp. lemon juice
4 tsp. cayenne VA cup oil
Wash and dry okra. Cut off tips but leave stem end intact. Cut
okra lengthwise just to but not through stem end. Combine
turmeric, curry powder, cayenne, and salt. Mi x lemon juice with
garlic and stir into spice mixture to make a thick paste. Spread
paste on cut sides of okra, then press together to close. Fry okras
in oil over moderate heat until lightly browned.
Serve with rice. These would also serve as a vegetable with fried
fish. Serves 4.
AKARA
21-l b. cans black-eyed peas Salt to taste
1 onion Palm or peanut oil
1 tsp. cayenne
Drain peas well and mash in blender. Place in a bowl and toss a
bit to fluff. Add warm water slowly, beating constantly until the
mixture is light and drops easily when shaken from a spoon, about
the consistency of a thick cake batter. Mince onion very fine (or
put through food grinder) and add to beans along with cayenne
and salt to taste, mixing well without further beating. Heat oi l ,
drop mixture in by spoonfuls and fry evenly until brown. These
may be deep-fat fried or shallow fri ed, as you prefer.
Makes 8 to 10 servings.
COCONUT RICE
Two Big Coconuts The coconuts should be grated and the milk
squeezed out. This milk is what you use to cook the rice with
onions, red pepper, pork, chicken, meat, pigs feet, etc. Tomato
sauce.
* Use 1 Vz lbs. of meat, chicken, or fish. Or combine all three.
60
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HOOSIERS FIRST IN THE WORLD
Attorney Frank R. Beckwith
The fi rst Black man to run for President.
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The fi rst femal e mi l l i onai re
Wi l l i am McCoy
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Discoverer of Cortisone
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Ameri can Board of Surgeons.
Thanks for "200 Years of
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saluting
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See our compl et e line of cast i ron cookwar e . . . as at
home on your r ange as it was on gr andma' s cookstove.
Caring
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family since 1900.

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