My Granny's Goodness

My Grannys
Goodness
Foreword
Some people fnd it easy to describe their heroes, there being one single
defning quality or moment that marked that person as a hero. In the years
since her death, I have tried to fnd that one quality about my granny that
made her my hero the person I have unconsciously imitated in daily life, and
whose wisdom I have purposely sought in lifes darkest and most confusing
hours. he search for a single quality has proven vain, as my granny was a
remarkable woman who defes my attempts to limit her to a brief word of
commendation, but what I do write about her, I hope, will communicate to the
reader that my grannys chief virtue was her goodness, and that goodness was
most often translated to others through her cooking.
!y granny was the third daughter in an old "read #landed and poor$% &irginia
family whose fortunes had been gambled away by the men and whose inner
strength and survival skills had been carefully honed by generations of
determined women. 'er two older sisters had been sent to #fnishing school$,
but when her time came, (ranny was denied that e)perience by her familys
declining fnancial status, and so her formal education ended with eighth grade.
*evertheless, my granny forgot more than I will ever learn. She could
slaughter a hog and cure the best hams in *orthern &irginia "as attested by the
*ew +ork imes%. She rewired the crumbling electrical circuitry and re,installed
the failing plumbing system of her pre,-ivil .ar family home. She tailored my
grandfathers suits without a store,bought pattern, she sewed every wedding
dress that /oated down the aisles of both the 0piscopal and !ethodist churches
of !arkham, &irginia, during my childhood, and she made every last stitch I
wore through high school, and later, my wedding dress. I stand in awe of her
intellect, creativity, and resourcefulness.
1ut what made my granny my hero was her love for me, and the ways that she
e)pressed that love. .hen I was little, she included me in her world a world
that was largely centered in the kitchen. I have wonderful memories of patting
out molasses cookies and lacing the crust of a cherry pie, whacking the giant
black ants with her old broom, and setting steaming bowls of homemade
applesauce on the windowsill to cool.
2s I grew older, her curiosity and acceptance of change made it a 3oy for me to
include her in my world of pantsuits, short skirts, marriage, and travel. I
wanted to take her and include her in every new e)perience, whether it was a
new home I was decorating, or a new baby I was trying to clothe and feed. *o
matter what setting we found ourselves in, though, we always found ourselves
in the kitchen in the end.
!y granny taught me what good food tastes like4 in a greater sense she taught
me what a good life looks like. 1ecause of her, in my mind those two things are
ine)tricably linked. In writing this book, it has been my hope to pass along to
others a part of the rich legacy of my grannys goodness.
My Grannys Goodness............................................................1
Foreword............................................................................... 2
Introduction...........................................................................6
Food for Play..........................................................................8
5ressed 6p -ream -heese...............................................................................7
-hutney -heese Spread...................................................................................7
!other,8ove Spinach 5ip..................................................................................7
!arys 9ock the 1oat 9umaki...........................................................................:
;olly 5ogs..........................................................................................................:
!els (uacamole..............................................................................................:
e)as -aviar...................................................................................................<=
'uddle >9ound -hili 5ip..................................................................................<=
?resh &egetable @iAAa.....................................................................................<<
Sweet 1acon -hips.........................................................................................<<
@utting on the 5ogB -arameliAed Cnions........................................................<<
Homemade Crackers..............................................................1
1lue ?ancies...................................................................................................<D
-rackerballs....................................................................................................<D
!"e #e$eta%le Conundrum......................................................1&
-onfetti -arrots..............................................................................................<E
Splish Splosh, Im -ookin 2 Squash...............................................................<F
-udn !arys Squash -asserole......................................................................<F
oot +our 'orn -orn @udding..........................................................................<F
!y (rannys (oodness (reen 1eans..............................................................<G
-old 1roccoli Salad with 9ed Cnion................................................................<G
Smushy @otatoes "Cr, 2 9ose 1y 2ny Cther *ame%........................................<G
wice 1aked @otatoes.....................................................................................<H
Its 2 -omplit !eal, 'on "Salad%.....................................................................<H
Spinach and !andarin Crange Salad with 'ot 1acon 5ressing......................<H
omato Cnion @ie............................................................................................<7
0ast !eets .est 2sparagus Sauce.................................................................<7
Fruit Com'lements................................................................2(
2pple ?ritters..................................................................................................I=
-urried ?ruit....................................................................................................I=
1aked 1randied 2pples...................................................................................I=
!aple (ranola 1aked @ears............................................................................I<
!y (rannys (oodness 2pplesauce................................................................I<
!"eres )ot"in$ *uite +ike a ,aucy -itc"en .enc".....................2
8indas (arden of 0atin 9ibs..........................................................................ID
errifc eriyaki !arinade for Steaks...............................................................ID
!eatballs (laAed with 1erry Sauce................................................................IE
9obins Italian @ork -hops..............................................................................IE
8ucys -urry (laAed -hicken..........................................................................IF
!olasses (laAed -hicken...............................................................................IF
!olasses -oJee (laAed -hicken....................................................................IF
Stealth,.ench -hicken...................................................................................IG
2ndrews 2mbition -hicken @armesan...........................................................IG
-hicken Strips with 'oney Sauce...................................................................IG
!y &ery Cwn -hicken -urry...........................................................................IH
@oulet de !ontmerrie.....................................................................................IH
-hicken -inque erre......................................................................................I7
9aspberry -hicken 1arbecue..........................................................................I:
,ur'rised %y ,ou'.................................................................(
!y (rannys (oodness -hicken Soup............................................................D=
?armers 5aughter 2utumn 1isque................................................................D<
!els 9oasted 9ed @epper Soup.....................................................................D<
'earty 'am and 1ean Soup...........................................................................D<
-urried Sweet @otato and @umpkin Soup.......................................................DI
.hite 1ean -hili.............................................................................................DD
Spicy 1read to (o with -hili...........................................................................DD
Spicy -hili.......................................................................................................DD
!"e /est Gifts 0re Homemade.................................................1
Spicy @ecans...................................................................................................DF
9obins Sherry,glaAed @ecans.........................................................................DF
!aple (ranola -ereal.....................................................................................DG
9obins 5esperation -ookies..........................................................................DG
!incemeat 1ran 8oaves.................................................................................DH
!y (rannys (oodness !olasses -ookies......................................................D7
-ee' 23m Comin /ack for More Casseroles...............................4
@aiges ?ree,8ove ortilla -asserole................................................................D:
?iesta 8asagna................................................................................................D:
SteJs 0nchiladas...........................................................................................E=
Spinach,1lack 1ean 8asagna..........................................................................E=
-heesy -hicken -asserole..............................................................................E<
(ranola -ranberry @ears................................................................................EI
-iss t"e Cook........................................................................&
-hicken @ot @ie...............................................................................................ED
-hicken -roquettes with Cnion Sauce............................................................EE
!y (rannys (oodness @ancakes...................................................................EF
'oliday ?rench oast.......................................................................................EF
Pot 5oasts !"at Hu$...............................................................&6
'ug in a 1ucket..............................................................................................EH
'ugs 2nd Kisses.............................................................................................EH
!y (rannys (oodness Spoonbread...............................................................EH
,tick 0round ,tews................................................................&4
1eef !arsala...................................................................................................E:
?alling,5own 5runk 1eef and Cnions.............................................................F=
1randied 2pples.............................................................................................F=
!"e Incalcula%le .ort" of !"e Hum%le /rownie..........................12
!ind,2ltering 1rownies...................................................................................FD
5a77le 8a77le 8esserts...........................................................1&
1lueberry 5elight -heesecake.......................................................................FE
-herry !acaroon -ake...................................................................................FE
-reamy !ocha !ousse...................................................................................FF
2ngels at the -ircus.......................................................................................FF
-louds of (lory...............................................................................................FG
1ourbon,(laAed -hocolate -ake....................................................................FG
1lack 9ussian -ake.........................................................................................F7
1uttermilk Soak..............................................................................................F7
Ingredients.....................................................................................................F7
Instructions.....................................................................................................F7
;ims 5ark !olasses (ingerbread...................................................................F7
;ims @rune -ake.............................................................................................F:
-heesecake 1ars............................................................................................F:
My 9" My: ,"es Made 0 Pie:..................................................61
#hings 2re (etting .orse, 8ets 0at -hocolate$ @ie.....................................G<
8emonade @ie.................................................................................................G<
-oconut (oo @ie.............................................................................................GI
!aple @umpkin @ie.........................................................................................GI
1ourbon @ecan @ie..........................................................................................GD
Credits................................................................................. 6&
!ri%ute to ;im< and 0ll ."o Cook for 0rt and Grace....................61
Introduction
I regularly get asked three questionsB 'ow did I learn to cookL .hat is the
secret to good cookingL 2nd "no lieM% how did I get my dear husbandL
he frst question is easy to answer. I grew up in two households. I lived with
my granny until I was seven, and my palate was formed by a steady diet of
superb &irginia country cooking. Salty cured ham, mouthwatering homemade
applesauce, fresh corn on the cob, and buttermilk pancakes were my daily fare,
and certainly brought home the Scriptural in3unction to #taste and see that the
8ord is good.$ (rannys table was 'eaven itself. 1ut when I turned seven, I
went to live in 2labama with my parents. 5isagreeable canned 8eSeur peas and
corned beef hash, Swansons chicken pot pie, and, the worst of the worst, a
froAen green bean called #?rench,cut$ "which caused me to avoid ?rench food
well into my E=sMM% became my lot. I felt as though I had been cast into the
lowest depths of 'ell.
Salvation came in the form of he (ood 'ousekeeping -ookbook, sent to me
on the occasion of my <Ith birthday by my godmother "appropriately%. I
started with the chapter entitled he 1est of Susan, which was designed for
beginning cooks. Susan took me through meatloaf and macaroni and cheese,
then graduated me to #orange,glaAed pork chops$. *ow, this was a revelation,
because, as wonderful as my grannys cooking was, she had never put a sauce
on a meat. hat (ood 'ousekeeping -ookbook was to me what a @layboy
magaAine is to a teenaged boy. I sat and stared for hours at the pictures,
planning how to get them oJ that page and onto my plate. I read the recipes
from front to back, and then started all over again, making shopping lists as I
read. Soon the canned corned beef hash gave way to #plum,glaAed ham rolls$
and Swansons pot pies gave way to #berry,glaAed meatballs$. hose awful
froAen ?rench,cut green beans gave way to nothing at all, since we all hated
vegetables and were 3ust so happy stuNng our faces with saucy meat and
potatoes. !y career as a cook had begun.
-ooking opened up new opportunities for entertaining and social interaction. In
my little town, everyone had dances, starting in the fourth grade. *ow this was
wonderful for some people, but I was one of the ones never asked to dance. I
wasnt really shy, but I was socially awkward, and these dances were a
continual e)ercise in disappointment. Cnce again, the (ood 'ousekeeping
-ookbook saved the day. here was a menu for a #formal dinner party$ and I
was mad to try it out. !y father had bought me white and gold china for my
frst birthday "no 1ig .heel for this Southern girl% and it had been sitting idle on
the pantry shelves all those years. Inspired by the menu of -ornish game hens
stuJed with wild rice, baked tomatoes stuJed with peas and onions, and a
grand fnale of /aming cherries 3ubilee, I polished silver and ironed my
grandmother 'ornors fne lace tablecloths and napkins. I read 2my
&anderbilts book of etiquette to fgure out how to properly use the fancy fnger
bowls. .ith my allowance I hired my mothers maid, .innie, to serve, with
strict instructions not to speak to the guests, since this would be a formal
dinner. I was <F.
he party was such hit that I decided to throw another one. 6nfortunately my
friends began to think I was putting on airs, and rebelled by setting my
grandmothers lace doilies on fre with the candleabra. Some people might
have given up the notion of fancy dinner parties after that. I gave up the
friends and soon found a new audience for my culinary skills. I married him
immediately.

6p to this point the costs related to my cooking endeavors had been entirely
underwritten by my grateful father. I failed to appreciate this until I embarked
on married life at the age of <G. -ornish game hens quickly gave way to
hotdogs as a matter of budgetary necessity. 6ndeterred, I discovered a recipe
for even the humble hotdog. Slice it down the middle lengthwise, and fll the
opening with a slice of cheddar cheese. 0ver an easy child to entertain, I was
thrilled and proud, and served them several times a week. "I honestly did not
know that other varieties of cheeses e)isted until I was almost D= and 2rmy life
took me into the homes of feld,grade oNcers wives who could aJord such
novelties as !ontery ;ack, -olby, and the very e)otic bleu.%
0ven with the novel addition of that slice of cheddar cheese, a marriage that is
monetarily limited to hotdogs is sure to suJer undue stresses. In time, I lost
interest in garnishing the hotdogs. he marriage soon fell apart. 1y then I was
I=, with a <=th grade education and a baby on my hip.
*ow this should be an encouragement to those of you who might be
intimidated by me or other good cooks in your life. !y cooking did go through
a decline of sorts for a short spell when I entered college. "2fter the cheese,
decorated hotdogs, you may well wonder how much lower I could go.% I could
not seem to cook a cake that held together. hat didnt stop me from cooking
cake4 but I usually had to resort to dumping the crumbled mess that came out
of the oven into a bowl, and eating both icing and cake out of their respective
containers with a spoon. 1oth cooking and entertaining were at a low point.
?ortunately, youth and optimism prevailed. 2 dashing 9C- cadet with a shy
smile invited me out to the movies. I immediately dug through my recipes, and
settled on 1lueberry 5elight -heesecake. I made two 1lueberry 5elights every
week, enhanced by ;im -roces ime in a 1ottle and he -aptain and enilles
!uskrat 8ove set on continual replay as a subliminal suggestion. "I had 3ust
learned about that in my @sychology <=< classM% Im sure the music helped, but
I like to think that my cooking won the day. 'e proposed in four months. his
time his 2rmy salary provided, and I have always had more than a hotdog to
garnish.
.hich brings me to the question of my secret to cooking. I guess I have to say
it is part inspiration, part ambition, and part determination. 1ut underlying it
all is my grannys goodness. I grew up knowing what really good food tastes
like, and it ruined me on the other stuJ forever.
2nnie !ahr
Cullinary activist
Food for Play
I was not e)posed to a lot of hors doeuvres growing up. !y grandmother
viewed them with suspicion, a threat to good appetites. 2t my parents house,
a giant round of mild -heddar cheese was set out with a roll of 9itA crackers.
So there was a learning curve for me with appetiAers. ?ortunately, I had to go
to a lot of hors doeuvry parties as an 2rmy wife and I rarely left without a
recipe.
8ressed =' Cream C"eese
Prep time: xx. Serves xx.
+ou can spread all kinds of things on
a brick of @hiladelphia cream cheese
and call it an hors doeuvre. hese
are 3ust my favorites.
In$redients
< brick @hiladelphia cream
cheese
<OD c. your choice of toppingsB
a% 9ed pepper 3ellyB he red color
is fedstive and the spicy kick is
a nice surprise.
b% ?ig preservesB his is
everyones all time favorite.
c% -hutneyB here are all kinds of
chutneys out there, ranging
from mild and sweet to hot
and spicy.
Instructions
5ollop 3elly on a brick of cream
cheese and serve with crackers.
C"utney C"eese ,'read
2nother favorite.
In$redients
7 oA. brick of @hiladelphia cream
cheese, microwaved til soft
P cup chutney
P tsp dry mustard
< 1S curry powder
Instructions
;ust mi) everything together and
youre all set. Serve with assorted
crackers.
Mot"er>+o?e ,'inac" 8i'
2 few years ago I learned that
2ndrew adored the spinach dip at
Clive (arden. hat naturally set me
oJ on a quest to develop my own
version. I have e)perimented with
about half a doAen recipes, and we
all agree this is the pinnacle of the
spinach dip kingdom.
In$redients
E large cloves garlic, minced and
sautQed in a little olive oil
< <= oA package froAen spinach,
thawed and squeeAed dry
<E oA can artichoke hearts,
drained and chopped
<= oA 3ar 2lfredo sauce "I use F
1rothers brand%
< cup grated moAAarella cheese
<OD cup grated @armesan cheese
E oA @hiladelphia cream cheese,
softened in the microwave
Instructions
!i) well. 1ake at DF= for about D=
minutes. Serve with sliced baguette
or tortilla chips.
Marys 5ock t"e /oat 5umaki
Cnce upon a time in (ermany, a
remarkable woman named !ary
decided to make me her pet pro3ect.
I think she thought I was dowdy, but
also that I had potential, and she
was determined to bring out
whatever natural talents I might
have hidden beneath my 8ittle
'ouse on the @rairie persona.
I have to say that !ary .oodard did
more to teach me about the art of
being Southern than anyone I can
think of. !ary knew how to stop
traNc. I once watched her arrive at
church decked out in a homemade
scarlet suit, topped oJ with a
matching scarlet hat whose feathers
3iggled in rhythm with all the rest of
the points on her compass as she
sauntered down the aisle to her
accustomed front row seat. he poor
preacher stumbled through the
prayers and was barely able to
deliver the sermon, while the men in
the congregation were blessed with
a vision of @aradise itself. !ary tried
to teach me to sew and cook, but
mostly she taught me the art of
presenting myself. .henever I go
for the rashy Southern -hic look, I
feel I am channeling !ary.
I have to add that I think I helped
!ary fnd her niche in life. 2fter she
fnished overhauling me, with mi)ed
results, she went on to become the
mother of <: mostly special,needs
children. ?rom the look of her most
recent -hristmas photo, she is still
sewing, as all <: are dressed in
matching home,sewn outfts. he
following recipe, and the recipe for
Senate bean soup "in the #Surprised
by Soup$ chapter% are my salute to
one of the most charmingly
ambitious women I have ever met.
In$redients
.hole water chestnuts "not
sliced%
1acon slices, cut into thirds
1arbecue sauce "your favorite%
Instructions
< .rap <OD bacon slice around each
water chestnut and secure with a
toothpick.
I @lace in broiler pan and broil 7
minutes, turning after E minutes
so that the bacon cooks as evenly
as possible.
D 5rain fat and place the chestnuts
in a casserole dish
E -over with barbecue sauce and
bake at IHF degrees for I hours.
;olly 8o$s
In$redients
< package bun,length hotdogs
2bout half a package bacon
slices, cut into thirds
R cup brown sugar "or more%
Instructions
< -ut the hot dogs into quarters,
and wrap with bacon slices,
securing each with a toothpick.
I 1roil 7 minutes, turning after E.
D @lace in a deep casserole dish
and cover with at least R cup of
brown sugar.
E 1ake covered at DIF degrees for
about I hours.
Mels Guacamole
Cne thing I have learned about
hosting people over the years is that
when you have houseguests who
love to cook, let them in the kitchen
and get out of the way. "I used to be
very possessive of #my turf$, and
!el gets all the credit for helping me
let go of that very silly bit of
Southern nonsense.%
I have learned so much from
watching visiting cooks, especially
since they tend to cook things I
would never try. !el spent a lot of
time south of the border, and this is
one of her most popular oJerings.
In$redients
< really hot pepper, chopped
< small red onion, chopped
P cup chopped fresh cilantro
< large ripe tomato, chopped
8ime 3uice to taste "up to P cup%
E to G ripe avocados, mashed
Instructions
< !i) everything well, adding the
avocados last.
I @ut one avocado pit in the mi) to
keep it from turning color.
D 9efrigerate in a covered
container until used. Serve with
tortilla chips.
!e@as Ca?iar
.e cant decide if we like it best
sweet or salty, so I include both
kindsM
Kierstens Salty e)as -aviar
In$redients
I green onions, chopped
< can black beans, drained
< large tomato, chopped
< can corn
< avocado, chopped
I cloves garlic, minced
(arlic salt
@epper
P cup red wine vinegar
I drops abasco sauce
P cup olive oil

Instructions
< -ombine dry ingredients "e)cept
garlic salt and pepper% in a bowl
I !i) wet ingredients and pour into
the bowl
D (arlic salt and pepper to taste
8indas Sweet e)as -aviar
In$redients
< can each, navy and pinto
beans, drained
I cans black beans, drained
< can sweet white corn, drained
< tomato, chopped
< red onion, minced
R cup rice vinegar
R cup sugar
P cup olive oil
Instructions
< -ombine dry ingredients in a
bowl.
I !i) wet ingredients and pour into
bowl.
Huddle 25ound C"ili 8i'
here is absolutely nothing
sophisticated about this dish, but it
is guaranteed to warm the hungry
hoards that tromp in from sledding
or skiing on a cold winters day.
In$redients
7 oA brick of @hiladelphia cream
cheese
< can meatless 'ormel chili
to 7 oA shredded -heddar or
-olby cheese
I or D chopped green onions
Instructions
< Soften the cream cheese in the
microwave and spread into an
7)7 casserole or deep plate.
I op with piping hot chili, then add
the shredded cheese and top
with the green onions.
D Serve with tortilla chips.
Fres" #e$eta%le Pi77a
If 'uddle >9ound -hili 5ip satisfes
the masses in winter, this is surely
its summer cousin. his recipe
comes from the urner ladies of
Sabillasville, !aryland, inspired
cooks and hostesses all.
In$redients
cans refrigerated crescent rolls
7 oA @hiladelphia cream cheese
R cup 'ellmans mayonaisse
P cup sour cream
<R tsp dill weed
< tsp onion salt
cups assorted fresh vegetables,
chopped rather small
"cauli/ower, broccoli, green
onions, red and green peppers%
< cup "or more, be generous%
grated -olby cheese
Instructions
< 'eat oven to DHF degrees.
I @ress crescent rolls onto bottom
of <=)<F cookie sheet. 1ake << to
<D minutes and let cool.
D !i) ne)t F ingredients, and
spread over the cooled crust.
E op with chopped vegetables,
and then with the cheese.
F -ut into squares for serving as
fnger food.
,weet /acon C"i's
In$redients
< < lb bacon, fried up as /at as
you can get it
I R cup brown sugar
D I 1S ?renchs yellow mustard
Instructions
< @lace the bacon strips on a
broiling pan.
I !i) the mustard and brown sugar
and brush it on the bacon on both
sides.
D 1roil for H minutes, turning after
D R minutes. he sugar will
glaAe the bacon. 8ay it out /at to
cool.
E -ut into bite,siAed #chips$. "Cr,
before it cools, wrap it around
bundles of cooked asparagus for
a very fancy presentation at
dinnerM%
Puttin$ on t"e 8o$A
Carameli7ed 9nions
I grew up in a family where we lived
most of the time in barn boots. 1ut I
also have vivid memories of
attending weddings and fo)hunting
balls with my father decked out in a
silk top hat and scarlet tails. @op
called it #putting on the dog$. !uch
of my cooking could be termed
#barn boots food$ hearty and
satisfying, but not sophisticated.
1ut every now and then, you have to
#put on the dog$, and thankfully I
have gained a daughter,in,law who
has helped me out in that
department.
I had once entertained a dear friend
from the *orth with a traditional
Southern dinner. 'e picked at it like
it was poison. oo much fat, I think,
although he was far too polite to say
so. +ears later, he was coming again
for a visit, and I was in a complete
meltdown over what to f). I needed
something sophisticated. #'uddle
9ound -hili 5ip$ 3ust wouldnt do.
SteJ came to my rescue with the
following recipe. o my
astonishment, my relative ate an
entire plate of these baguette
goodies, smacked his lips and looked
around for moreM I knew I had not
only put on the dog, I had put on the
hound dogM
In$redients
E or F large yellow onions
!arsala wine
Clive oil
7 oA (oat cheese
< long, thin ?rench baguette
Salt and sugar
Instructions
< Slice the onions very thin, about
P inch.
I 6sing a large heavy skillet, heat
the olive oil "about I 1S per
onion% and add the onions. Saute
on medium high heat, stirring
occasionally, about F minutes.
Sprinkle with < tsp each of salt
and sugar.
D 2fter F minutes the onions should
be turning clear and getting soft.
2d3ust the heat so that they are
sautQing slowly, and stir every
minute or so for the ne)t I= to IF
minutes. he carameliAation
process is slow, and it involves
the onions turning very sweet.
5ont rush the process "you cant
anywayM% its worth itM
E Cnce the onions have turned a
lovely golden brown, splash them
with P cup of !arsala or other
heavy sweet wine. 8et it cook
out completely, stirring
continually so the onions dont
stick. 2t the end you will have a
lovely pile of gooey sweet onionsM
F Slice the baguette into thin slices,
and smear each with goat
cheese.
G ;ust before serving, top each slice
with warm carameliAed onions. If
you can manage to serve these
up in trashy stilettos, you will
have put on the dogM
Homemade Crackers
.hy make crackers when you can buy every kind in the world at the storeL
1ecause these taste better, and besides, eating a homemade cracker 3ust
makes people feel special.
/lue Fancies
Prep time: xx. Makes 60.
his is about the fanciest cracker I
ever saw, and oh,so deliciousM
In$redients
7 oA crumbled blue cheese
< stick butter, melted and warm
< <OD cups /our
P tsp cayenne pepper
D 1S poppy seeds
-herry or raspberry preserves
Instructions
< !i) blue cheese with butter and
beat til well mi)ed. 2dd /our and
spices.
I ?orm into little balls, about S
inch diameter, and chill for I
hours so that the balls keep their
shape when they cook.
D @reheat oven to DF= degrees.
E @lace the balls on a cookie sheet,
and then make indentations in
each with your thumb.
F 1ake for about <F minutes or
until golden. -ool completely,
and then place a dab of
preserves in each cracker.
Cracker%alls
Prep time: xx. Makes: xx.
1esides making a nice little snack,
these crackers travel well and make
a wonderful gift.
In$redients
I sticks butter, melted "do not
substitute margarine for this
recipe%
E oA grated sharp -heddar
cheese
E oA grated !onterey ;ack cheese
I cups /our
I cups 9ice -rispies cereal
R tsp salt
P tsp red pepper "cayenne%
Instructions
< Stir melted butter and cheeses
together until well,blended.
I !i) the /our with the spices4 then
add all the dry ingredients to the
butterOcheese blend, mi)ing
thoroughly.
D Shape the rather stiJ dough into
S inch balls and place on
ungreased cookie sheet.
E 1ake at DIF for about I= minutes
or until dry and crispy.
The Vegetable Conundrum
I named this section he &egetable -onundrum because I feel thats what they
areM I began life with two kinds of vegetablesB the mouth,watering kind that
were gathered fresh from the garden, cooked half to death, and served up
smothered with butter. hose of course would be (rannys vegetables, and
really, I could never improve upon thatM
hen there were the sterile,/avored, straight,from,the,can boiled vegetables
that were my lot whenever I wasnt staying with my granny. I always tried to
hide them under my potato skins4 it never worked, and inevitably produced a
titanic parent,child struggle that ended with tears. So you could say that my
vegetable heritage is a mi)ture of veg,induced cellulite from the butter and
vege,trauma traceable to childhood encounters with the ;olly (reen (iant.
Cf course today neither form of vegetable is socially acceptable. 2t home on
the mountain in !aryland, the only vegetable youll see has been deep fat
fried. In our #city life$ in 5-, I have friends who wa) ecstatic over the delights
of a plate of cabbage for lunch. Its so tastyM So healthyM So crunchy youll think
youve had a mealM
I have tried to come to terms with vegetables. I really have, especially since I
wanted to write a cookbook. he following recipes are my own answer to the
tragedy that most of us do not grow our own vegetables, and even if we did,
we would not cook them forever in vats of butter and bacon grease. !y
apologies to the -abbage -rowd. Im 3ust not there yet.
Confetti Carrots
I like to serve carrots because they
are colorful. Its like having confetti
on your plateM I buy the bags of
baby carrots, boil them til theyre
3ust fork,tender, drain, and then
glaAe them with one of the following
glaAesB
In$redients
9ed @epper (laAeB !i) a <= oA 3ar
of red pepper 3elly with I 1S
butter.
1ourbon (laAeB !i) I 1S brown
sugar, I 1S butter, and I 1S
bourbon.
(inger (laAeB !i) I 1S butter, P
cup orange 3uice, P tsp salt, P
tsp ginger, < tsp cornstarch, <
1S sugar "mi) the sugar and
cornstarch together before
adding to prevent the cornstarch
from clumping%.
Instructions
< o make a glaAe, bring the
ingredients to a boil and cook til
it is well,blended and slightly
thick.
I @our over the carrots and heat
while you stir it all together.
,'lis" ,'los"< Im Cookin 0
,Buas"
.e usually grill Aucchini in
summertime. 2 little olive oil and
some garlic salt is all you need. 1ut
for variety, I do have two favorite
squash casseroles. I usually use
Aucchini, but yellow squash will do
3ust as well. Cr you can mi) them
together for colorful eJect.
In$redients
I cups grated Aucchini or yellow
squash
< small onion, diced
< egg, lightly beaten
R stick butter, melted
< cup Stoveop stuNng
R cup grated -olby cheese
Instructions
< !i) all e)cept the cheese. 1ake
at DF= for D= minutes.
I op with cheese4 bake F minutes.
Cudn Marys ,Buas" Casserole
Prep time: xx. Serves 6..
I have no idea how #cousin$ got
shortened to #cudn$ in my grannys
small community in ?auquier
-ounty, &irginia. 1ut I remember
being confused when I had to learn
the word for a spelling test in grade
school, since it resembled no word I
had ever heardM
In$redients
D cups sliced squash
P cup sour cream
< 1S butter
< 1S grated cheese
R tsp salt
<O7 tsp paprika
< beaten egg yolk
< tsp chopped green onion
Instructions
< -ook the squash in a small
amount of boiling water 3ust until
tender, about G minutes. 5rain
well and -rowd. Im 3ust not
there yet. set aside.
I -ombine the sour cream, butter,
cheese and spices and heat until
the cheese is melted. "I have
better luck heating in the
microwave, and am less apt to
burn the sour cream.% 2dd the
egg and green onion and mi)
well. (ently add the squash.
@lace mi)ture in an 7)7
casserole. op withB
D R cup dried bread crumbs
moistened with < 1S melted
butter and < 1S water
E 1ake in DHF degree oven about
D= minutes. op with grated
cheese and return to oven til the
cheese is melted.
!oot Cour Horn Corn Puddin$
his is a wonderful side dish,
especially with ham or pork chopsM
In$redients
Mixture
<H oA can creamed corn
I eggs, slightly beaten
R cup 9itA crackers, crushed
P cup melted butter or
margarine
R tsp sugar
P cup milk
P cup chopped green pepper
< 1S chopped celery
< tsp chopped onion
Toppings
R cup grated -heddar or -olby
cheese
5usting of paprika
Instructions
1 Stir Mixture together in a bowl
2 @our into a greased 7)7 casserole
dish. 1ake at DF= for D= minutes.
3 Sprinkle with Toppings
1ake <= minutes longer, or until it
is set and golden.
My Grannys Goodness Green
/eans
hese are the green beans of my
childhood. !aybe yours, too.
In$redients
GE oA "very large% can of cut
green beans
< smoked ham hock
I 1S butter
< tsp salt
R tsp pepper
Instructions
< @ut all together in a heavy pot,
bring to a boil, lower the heat to
a simmer, and cook for an hour.
here will be not one shred of
nutrients left, but this is comfort
food at its fnest.
I he smoked ham hock puts out a
lot of /avor. +ou can add another
can of green beans to this recipe
and it will still be enough to /avor
the added beans.
Cold /roccoli ,alad wit" 5ed
9nion
In$redients
!ressing
< cup 'ellmans mayonnaise
I 1S rice wine vinegar
R cup sugar
!ry "ngre#ients
D heads broccoli, cut up "trim
away most of the stem%
R cup raisins
R cup red onion, diced
R cup
Cscar !eyer or 'ormel bacon
crumbles
Instructions
< !i) !ressing and set aside.
I In a large bowl, combine !ry
"ngre#ients and mi).
D -over with dressing and chill.
,mus"y Potatoes D9r< 0 5ose
/y 0ny 9t"er )ameE
Prep time: xx. Serves: $%10.
CK, I know that this is not a
sophisticated,sounding recipe. 1ut if
I give it a diJerent name, my
children wont know how to fnd
their childhood favorite in this
cookbook, and I cant do that to
them. So if you serve this recipe to a
fancy crowd, 3ust name it something
else. "@otage Smuche or something
?rench,sounding will do.% I wont be
oJended.
'owever, if you change this recipe
"and you will see why you may be
tempted in a moment% dont blame
me if you dont get the same moans
of pleasure that I heard you utter
when you ate it at my dinner table.
Some pleasures in life cannot be
modifed.
In$redients
7 large baking potatoes, baked at
DHF for about an hour or until soft
D sticks of butter or margarine
"pick your sin and stick with it%
< tub of 2llouette brand garlic
and herb /avored cheese spread,
or /avored cream cheese
(arlic salt
@epper
Sour cream or heavy whipping
cream
Instructions
< Slice the potatoes open
lengthwise as soon as you can
handle them. "If you let them sit
too long, the potato will get
starchy and rubbery.%
I Scoop into a mi)ing bowl.
D 2dd the butter and cheese.
E 9un the mi)er full tilt until the
potatoes get thoroughly mi)ed
with no lumps.
F 2dd the garlic salt and pepper
slowly in small amounts until you
get the taste you want. "If it gets
too garlicky, you can switch to
regular salt.%
G 6se the sour cream and heavy
cream to get the potatoes
creamier if you like.
H 'aving a cardiac response unit on
hand would be a thoughtful
gesture.
!wice /aked Potatoes
his is another family favorite,
always served on birthdays.
Instructions
1asically it is the same recipe as
#Smushy @otatoes$ "see above% with
a few ad3ustmentsB
< Save the potato skins, and line
them up in a greased casserole
dish.
I ?ill them with mounds of smushy
potatoes.
D 9eheat at serving time, and top
with bacon crumbles, grated
cheese, and chopped green
onions. &ery festiveM
E CptionalB .hen the children were
little we always decorated the
#potato boats$ with Spanish /ags
on toothpicks to celebrate
-olumbus 5ay.
Its 0 Com'lit Meal< Hon
D,aladE
So named because that is what my
four,foot,tall ?ilipino mother,in,law
e)claims with wonder every time I
f) her this salad.
I am very proud of this salad
because I did not know that red leaf
lettuce e)isted outside of fancy
restaurants until a few years ago,
when I slowed down enough in the
vegetable aisle to notice that it is
actually sold in grocery stores. I
guess because of my antipathy
toward vegetables in general, I had
3ust never spent any quality time in
the vegetable sectionM
In$redients
9ed leaf lettuce
9ed grapefruit sections
-raisins "I use the cherry,/avored
ones%
(rated -olby,;ack cheese
1its of stewed chicken "optional%
"I always keep a stewed chicken
on hand%
1acon bits "fresh, or the Cscar
!eyer or 'ormel 9eal bacon bits%
-hopped green onions
@ecan pieces sautQed in butter
with garlic sauce
'oney mustard or other
sweetOtart dressing
,'inac" and Mandarin 9ran$e
,alad wit" Hot /acon
8ressin$
CK, I usually cheat and use the red
leaf lettuce because I like it better.
1ut more sophisticated readers will
probably prefer to make it the
traditional way, so go ahead, have
your spinach.
In$redients
Sala#
< bag baby leaf spinach, or half a
large head of red leaf lettuce
< small can "drained% !andarin
oranges
-rumbled blue cheese
@ecan bits, sautQed in butter and
garlic salt
1lueberries "or -raisins, or
strawberries%
iny bits of chicken if you have
some on hand "optional%
!ressing
7 slices bacon fried very crispy
< tsp salt
I eggs
< tsp celery seed
< cup sugar
< 1S cornstarch
R cup vinegar
I cups milk
Instructions
< -ombine all the !ressing e)cept
the milk and bacon.
I !i) well, then add the milk. -ook
until thickened.
D 2dd the bacon and serve warm
on the Sala#, or on red boiled
potatoes.
!omato 9nion Pie
his makes a lovely luncheon dish
when served with fresh fruit and
rolls.
In$redients
< refrigerator pie crust, ftted into
a pie pan and baked at EF= for <=
minutes
7 oA package shredded Italian D,
cheese blend
< medium,to,large yellow onion,
thinly sliced
I 1S olive oil
7 plum tomatoes, thinly sliced
< tsp dried basil leaves
D garlic cloves, minced
R cup Cscar !eyer or 'ormel
packaged bacon crumbles
R cup mayonnaise
P cup shredded @armesan
cheese
< 1S lemon 3uice
R tsp pepper
Instructions
< Sprinkle < cup of the cheese
blend over the baked pie crust.
I SautQ the onions in the olive oil
until tender, about F minutes.
Sprinkle over the crust.
D 2rrange the tomatoes neatly over
the onions, then top with the
garlic and basil.
E Stir together the remaining
ingredients, including the rest of
the cheese, and spoon over the
tomatoes, spreading the mi)ture
to the edge of the pie crust.
F 1ake at DHF for IF minutes or
until golden.
G 8et it stand for a few minutes
before slicing.
3ast Meets .est 0s'ara$us
,auce
!y daughter,in,law 0rin is a
wonderful cook. 1ut we do things
diJerently, often with comic results.
2 few years ago we decided to f)
asparagus for dinner, and she
showed me how to snap them to get
rid of the tough part of the stem. I
had never seen a fresh asparagus in
my life, so I was behind on the
learning curve.
hen she made the most wonderful
sauce for them, but balked when I
went to pour it over the vegetables.
I got steamy as a bowl of grits. In
the South you always smother a
food with its sauce before you serve
it. 2pparently in the .est, they do
things diJerently. Its that spirit of
independence that runs even to the
dinner table.
his is the stuJ that can destroy
good in,law relations, but 0rin is
gracious and is teaching me to be
/e)ible. In a masterful stroke of
diplomacy, she allowed me to driAAle
a thin belt of sauce across the
platter of asparagus, and suggested
I put the rest in a gravy boat with a
silver spoon. "8et me use more
silver and I will /e) on most
anything else. -ondoleeAa should
take note.% 0rins cooking
methodology, re/ected in her recipe,
is similar to her approach to life,
which is what makes her so much
fun. his stuJ is deliciousM
In$redients
!ayonnaise
!ustard "di3on is better and looks
fancier%
8emon 3uice
(arlic salt , ;ust do it to taste
Instructions
< -ombine ingredients
proportionatelyB
< E parts mayonnaise
I < part mustard
I @our a layer of lemon 3uice over
the top.
D !i) well, adding garlic salt to
taste.
E Serve with C9 on freshly steamed
asparagus.
Fruit Comlements
Some dinners, such as pot roasts and chicken pie, beg for a hot fruit
accompaniment. hese are our fve favorites.
0''le Fritters
hese are a bit of work but worth it.
In$redients
I eggs
R cup sugar
R tsp salt
< R cup diced cooking apples
< cup /our
P tsp baking soda
< tsp baking powder
< tsp cinnamon
R tsp ginger
< 1S butter
< tsp vanilla
-onfectioners sugar
Instructions
< 1eat the eggs.
I Sugar and salt til /uJy.
D 2dd the apples.
E -ombine all the dry ingredients
and add to the apple mi). 2dd
the melted butter and vanilla and
mi) well. -hill I hours.
F 5rop by spoonfuls into deep hot
fat "DHF degrees%.
G ?ry for D to F minutes, turning to
brown on each side. +ou can only
cook a few at a time.
H 9emove them from the oil with a
slotted spoon, place on a bed of
paper towels to absorb any
remaining grease, and dust with
confectioners sugar. "+ou can use
a sifter to do this nicely.%
Curried Fruit
his is a family favorite at
hanksgiving. It looks so pretty on
the plateM
In$redients
< large can sliced peaches,
drained
< large can sliced pears, drained
< large can pineapple chunks,
drained
< 3ar maraschino cherries with
the stems, drained
Sauce
<OD cup butter or margarine,
melted
S cup brown sugar
E tsp curry powder
Instructions
< @lace the fruit in a <.F quart
casserole dish.
I !i) Sauce and pour onto fruit
D 1ake at DF= for about an hour.
/aked /randied 0''les
his dish really fancies up a pot
roast. *ot only is it delicious, but the
colors and te)tures add to the
overall appearance of the plate.
he trick to this recipe is timing. +ou
do have to watch it. 6nderbake the
apples and the /avors dont blend
nicely in the fruit4 overbake them
and the apples turn to mush. "asty
mush, but not attractive.% So watch
these like a hawk, and take them out
of the oven 3ust as they get soft and
3uicyM
In$redients
G (ranny Smith apples "or any
tart cooking apples%
< cup brandy
< cup brown sugar
R tsp cinnamon
P tsp nutmeg
<O7 tsp allspice
-hopped walnuts
9aisins or -raisins
Instructions
< @repare the apples by slicing a
sliver oJ the bottom so the apple
has a /at surface to sit on. hen
slice a sliver oJ the top, and core.
I @eel about a half inch of the top
portion of skin away so that there
is some /esh e)posed to soak up
the brandy sauce.
D Stand the apples in a greased
baking pan.
E StuJ a mi)ture of the walnuts
and raisins down inside the cored
center.
F 1ring the brandy, sugar and
spices to a boil, and simmer until
the sugar is melted.
G @our the brandy mi)ture over the
apples.
H -over with foil and bake at DF=,
basting occasionally, until the
apples are tender and golden
with the absorption of the sauce.
Ma'le Granola /aked Pears
his is wonderful with chicken
casseroles.
In$redients
< large can sliced pears
R cup -raisins "or raisins%
< cup !aple (ranola "found in
#he 1est (ifts 2re 'omemade$
chapter%
I 1S butter or margarine,
melted
Instructions
< 2rrange the fruit in a shallow
casserole pan.
I !oisten the granola with the
melted butter and sprinkle over
the fruit.
D 1ake at DF= for D= minutes.
-over with foil if the granola
starts to dry out too much.
My Grannys Goodness
0''lesauce
If foodTthe /avors and the aromas
Tis not something that taps deeply
into your soul, you will never make
this recipe. It is trouble.
I remember sitting at the kitchen
table, vaguely aware of the ticking
of the clock radio on the wall "the
radio itself was only played at
breakfast so that we could get the
weather report for the day% watching
the giant black ants make their way
across the tile /oor as (ranny
peeled bags of apples. It took
forever, but it was a forever rich
with anticipation.
?inally the peeling and slicing would
be fnished. (ranny would steam the
apple slices until tender and then
press them through an old sieve.
hen she would pour some of the
delicious sauce into little individual
serving bowls and set them in the
window to cool. !y 3ob at that point
was simply to sit by the window,
enraptured by the scent, and watch
the steam curl up and out the
window.
!aybe you think I was a child too
easily entertained. I would say that
what appeared to be the rather
passive activity of watching the
preparation of applesauce and then
waiting for it to cool was a far richer
e)perience for my soul than the
Saturday morning cartoons that
engage todays young imaginations.
In fact, I have always been teased
about my over,active imagination. It
was the applesauce, and for that I
give thanks.
If you are ine)perienced with
cooking apples, your best bet is to
talk with your local vegetable man.
'e can tell you which of his
available apples are best suited for
sauce "and it makes a world of
diJerence%. 1ut our familys
favorite, by far, are 8odi apples.
In$redients
< bag cooking apples
R cup sugar
R tsp innamon
Instructions
< @eel and core the apples, and cut
them into chunks.
I @lace them in a &eavy pot "heavy
so they
dont burn easily you use very
little water to make good
applesauce, and burning can be a
problem%.
D ?or one bag of apples, I add no
more than <OD cup of water.
E -over tightly and bring to a boil.
Stir frequently to prevent
burning, and add water only if it
boils completely out.
F Steam the apples until very
tender, almost mushy. 9emove
from heat and pour oJ any e)tra
liquid.
G @lace the apples in a blender, and
add sugar and cinnamon. 1lend
thoroughly.
H 2dd more sugar and cinnamon to
taste. 2 dash of lemon helps if
the apples lack tartness.
7 @our into bowls to cool. Serve at
room temperature for best /avor.
8et the memories beginMMM
Theres !othing "uite #ike
a $aucy %itchen &ench
Sauces and marinades, like casseroles, were unfamiliar to my rather
countrifed Southern palate. 0ventually I discovered what heavenly
things a sauce could do for meat. I suspect my (ranny would forgive
me the casseroles for the sake of these sublime sauces.
+indas Garden of 3atin
5i%s
Prep time: xx. Serves %'.
hese are the best ribs I have
ever tasted. hey are so good
that I would defnitely put them
on my #how to catch a husband
in F easy meals$ list, only I live
in .ashington, 5- now and that
would not be a politically correct
thing to say.
2lthough I do notice that
lobbying for things is &09+ #in$
here, and honestly I dont see
how lobbying for a husband is
all that diJerent. I guess in both
cases, the point is to make sure
your bait is both irresistible and
legal.
I could go on and on about this,
but maybe Id better 3ust get to
the recipe.
In$redients
<F to I= Korean,style ribs
"sometimes labeled #/anken
ribs$
Marina#e
1S green onions, chopped
< clove garlic, minced
I tsp ginger
< 1S sesame oil
: 1S soy sauce
D 1S rice vinegar
I 1S sugar
< tsp sesame seeds
@inch black pepper
Instructions
< !i) the marinade well. "If
you add the sesame oil to the
ginger frst, it helps it mi)
well with the other
ingredients.%
I !arinade the ribs for at least
a couple hours.
D (rill til done and tender. "Cr,
if your grill is old and
cantankerous like ours is,
bake at DF= til nearly done,
then throw on the grill 3ust
long enough to get the
blackened eJect.%
E CptionalB If anyone actually
does use this recipe for
lobbying of any kind, write
me and I will include your
story "if it is printable% in the
ne)t edition.
!errific !eriyaki Marinade
for ,teaks
0veryone says this is the best
teriyaki theyve ever tasted.
In$redients
P cup .esson oil
< tsp dry mustard
< tsp ginger
R cup Kikkoman soy sauce
"brand does make a
diJerence%
Instructions
< !i) the spices with the oil
well, then add the soy sauce.
I !arinade up to G rib eye
steaks, or the equivalent, for
I to 7 hours before grilling
them. "he longer, the
better.%
Meat%alls Gla7ed wit" /erry
,auce
Prep time: xx. Serves %6.
his is a very simple recipe but
is very pretty and always gets
compliments. I have often used
it for dinner parties when I was
on a tight budget.
In$redients
< egg, slightly beaten
<OD cup milk
<OD cup quick,cooking
Uuakers oats
I 1S minced onion
R tsp salt
5ash pepper
< lb hamburger
P lb ;immy 5eans hot
sausage
Sauce
<G oA can whole berry
cranberry sauce
G 1S brown sugar
E tsp lemon 3uice
Instructions
< -ombine the frst G
ingredients and then add the
meats.
I ?orm into 7 to <I meatballs
and place in a :)<D casserole
dish.
D 1ake at DF= for D= minutes,
then drain the fat from the
pan.
E .hile the meatballs are
cooking, combine Sauce
ingredients and bring to a
boil
F @our half of the Sauce over
the meatballs. 9eturn to the
oven and bake for <F more
minutes.
G Skim fat from the sauce.
Serve the meatballs over
rice, passing remaining
heated sauce so that folks
can add more as desired.
5o%ins Italian Pork C"o's
Prep time: xx. Makes: .
!y friend 9obin is not an
enthusiastic cook. So when she
sent me this recipe raving about
it, I knew it must be special.
In$redients
E to G pork loin chops,
dredged in a mi)ture of R
cup /our, R tsp salt and P
tsp pepper
< large onion, chopped
< green pepper, chopped
with seeds removed
<F oA can diced tomatoes
< 1S .orcestershire sauce
R tsp lemon 3uice
<R tsp sugar
R cup beef stock "you can
make this easily from a beef
boullion cube%
Instructions
< ?ry the /oured chops in a
little oil in a skillet until
browned on both sides.
I @lace in a :)<D casserole
dish.
D Saute the onion and green
pepper in a couple 1S oil
until tender, and spread over
the chops.
E !i) and bring to a boil the
rest of the ingredients. @our
over the chops.
F -over with foil, and bake at
DF= for about an hour. !eat
should be very tender. Serve
with rice.
+ucys Curry Gla7ed
C"icken
Prep time: xx. Makes: %6.
.hen 8ucy decided to learn to
cook, she skipped the scorched
toast phase and went straight to
gourmet. 2nd we all re3oiced.
his quickly became a family
favorite.
In$redients
D to E lbs chicken pieces
!ip
R cup honey
R stick butter, melted
P cup yellow mustard
< tsp salt
< tsp curry powder
Instructions
< !i) !ip ingredients in a
shallow bowl. 5ip each piece
of chicken, coating well.
I 2rrange chicken in a
casserole pan and pour
remaining sauce over it.
D 1ake at DHF for about an
hour, until chicken is fork,
tender and the glaAe has
turned dark.
Molasses Gla7ed C"icken
his, and the ne)t molasses
chicken recipe, were also 8ucys
discoveries. .e all ate well that
summer.
In$redients
D to E lbs chicken pieces
(la)e
S cup molasses
<OD cup soy sauce
P cup lemon 3uice
P cup olive oil
D cloves garlic, minced
< tsp pepper
Instructions
< !i) (la)e ingredients, then
pour over the chicken and
marinade for 7 hours.
I 1ake in a :)<D casserole for
about an hour, until chicken
is fork,tender.
Molasses Coffee Gla7ed
C"icken
In$redients
F lbs chicken
(la)e
<= oA 3ar apricot preserves
"or, apricot,pineapple
preserves%
S cup coJee
S cup molasses
I 1S cider vinegar
< 1S 5i3on or 'oney
mustard
R tsp salt
Instructions
< !i) the (la)e ingredients,
then pour over the chicken,
coating well, and marinade
for I to E hours.
I 9emove the chicken from the
marinade and bake at DF= for
about an hour, or until
tender.
D 1ring the left,over marinade
to a hard boil, reduce heat
and simmer for H minutes.
E Serve with chicken. (reat
with rice.
,tealt">.enc" C"icken
CK so I stole this recipe. I 3ust
love to eat in -harleston, S-,
and I always try to collect
recipes when I am there. I
memoriAed this recipe out of a
cookbook in the airport
bookstore. I #had to have$ 3ust
one more recipe before I left4 my
/ight was being called, and this
was the shortest one I could fnd
to memoriAe before running to
catch my /ightM
In$redients
D to E lbs chicken pieces, or G
to 7 chicken breasts
Sauce
< 3ar apricot preserves "or,
apricot,pineapple%
< envelope 8ipton onion soup
mi)
<E oA bottle ketchup C9
-atalina salad dressing
Instructions
< !i) the Sauce ingredients
well over heat.
I @our over the chicken and
bake at DF= til the chicken is
tender, about D= minutes.
D 9emove the chicken from the
pan.
E @our the remaining sauce
into a saucepan and bring to
a boil. -ook until it thickens a
little. "Sometimes, depending
on the chicken, the sauce
gets a little watery, so I
always #reduce$ it in this
way.%
F Serve the chicken on a bed of
rice, driAAled with some of
the sauce. @ass the
remaining sauce at the table.
0ndrews 0m%ition C"icken
Parmesan
It is a fun thing to see your
children grow up and embrace
your values. Cur frst dinner at
2ndrew and SteJs newlywed
apartment featured this tasty
dish cooked up by "I thought Id
pass out% 2ndrew. So now all
my children can oNcially cook. I
am so proud.
In$redients
G boneless chicken breasts
Crust
< envelope Italian seasoning
mi)
R cup shredded @armesan
R tsp garlic salt
Instructions
< !i) the Crust ingredients and
then coat the chicken breasts
with the mi)ture.
I 1ake at E== for about D=
minutes, or until the chicken
is tender.
C"icken ,tri's wit" Honey
,auce
his is a great #fast food$
dinner.
In$redients
E boneless chicken breasts,
or G to 7 boneless thighs, cut
into strips
< large egg
< 1S corn starch
I tsp soy sauce
Mixture
R cup sesame seeds
P cup dry breadcrumbs
R tsp garlic powder
Sauce
R cup honey mustard
P cup honey
R tsp hot sauce
Instructions
< !i) the egg, corn starch, and
soy sauce together, then coat
the chicken with it.
I -ombine Mixture ingredients,
and coat chicken with it
D @lace the chicken on a lightly
greased cookie sheet and
driAAle with D 1S melted
butter
E 1ake at E== for about I=
minutes, or until done.
F !i) the Sauce ingredients
together and serve with
chicken
My #ery 9wn C"icken Curry
I make a lot of chicken curry in
the winter and freeAe it. It
makes a speedy dish to thaw
and heat when une)pected
company drops by.
In$redients
< 1S butter
< cup fnely chopped peeled
apple
< cup chopped celery
S tsp salt
R cup chopped onion
< minced clove garlic
I 1S cornstarch
D tsp curry powder
S cup chicken broth "easily
made from .ylers chicken
crystals from the soup
section%
I cups milk or cream
I cups diced or shredded
cooked chicken
I 3ars chutney "I use !a3or
(rey brand, hot and spicy if I
can fnd it%
9ice to serve the curry over
VVV
Instructions
< In a skillet, melt the butter
and sautQ the onion, celery,
apple and garlic until all are
tender.
I -ombine the cornstarch,
curry powder, salt, and broth.
D Stir it into the onion mi)ture
and heat until it begins to
thicken.
E 2dd the milk or cream and
continue stirring to allow it to
thicken more.
F 2dd the chicken and one 3ar
of chutney, mi)ing well.
G Serve the chicken curry over
rice, and serve the other 3ar
of chutney as a relish.
H CptionalB +ou can add fresh
parsley, sautQed onion,
slivered almonds, and raisins
to the rice for a really festive
look.
Poulet de Montmerrie
#-hicken !errymount,$ >cause I
made it upMM his is a pretty dish
when served properly. 'ave
your plates ready to go so you
can place the ingredients
quickly once its all done.
In$redients
G to 7 boneless chicken
breasts, pounded to an even
thickness with a meat
pounder
< bottle 8awrys 'erb and
(arlic marinade
R cup green onions, chopped
7 oA !onterey ;ack cheese,
grated
R cup 'ormel real bacon bits
<G oA bo) angel hair pasta,
cooked with < 1S olive oil
added to the water
.ylers chicken crystals
"found in the soup section of
the grocery store%
Sour cream
Instructions
< !arinade chicken in the
8awrys for D= minutes.
9eserve the marinade.
I (rill or bake the chicken until
done. !eanwhile add I tsp
chicken crystals to the
reserved marinade and boil it
til it gets a little thicker.
D .hen the chicken is nearly
done, cook the pasta
according to bo) directions.
5rain well.
E 5ivide the pasta among the
plates. @our R the hot
marinade over it. Sprinkle
with the grated cheese.
F @lace a chicken breast atop
the pasta on each plate. op
with the remaining marinade,
a dollop of sour cream, bacon
bits, and green onions.
G he trick to nice presentation
of this dish is to work very
fast once the pasta is done.
+ou want the chicken to hit
the cheese good and hot so it
melts a little on the way to
the table.
C"icken CinBue !erre
Prep time: xx. Serves %'.
his was my favorite dish from a
wonderful holiday on the west
coast of Italy with 1ill, 8ucy, and
friends. It ranks right up there
with the gelato, which,
unfortunately, I cannot provide a
recipe forTyoull 3ust have to go
to Italy for that "or, to a
marvelous gelato place in
.ashington on .isconsin
2venue, named 5olceAAa%.
1ut while Im on the sub3ect, I
think I need to write a book on
#how to eat in Italy$. +our
itinerary should go something
like thisB
'ike to breakfast, which is all
fresh bread, fresh cheese, real
butter, and fruit. hen hike til
you reach the ne)t town, and
stop for a gelato break. Crder
at least three scoops, because
there are a lot of /avors and you
want to try all of them before
you leave Italy, plus have room
to go back for your favorites.
Shop til lunch, which is assorted
piAAas. 'ave gelato for dessert,
remembering the D scoop rule.
'ike to the ne)t town, and stop
for a mid,afternoon gelato
break. Shop or 3ump in
fountains til dinner. 5innerB be
prepared for a leisurely evening
ahead, stuNng on pasta,
rela)ing with wine, getting to be
best friends with your waiter,
and generally falling in love with
life all over again. 1y now you
are probably pretty full, and
besides youve already
consumed : scoops of gelato, so
take a break and save dessert
for later. Italy gets lively in the
evening, so there will be plenty
to do to make room for gelato
by <= or << p.m. +our fnal
three scoops of the day should
enable you to have a fnal go at
all your favorite /avors from the
day.
he ne)t day, start all overMMMMM
"he great thing about traveling
in the -inque erre is that you
5C hike from village to village,
so all that gelato and pasta
doesnt do you one bit of harm,
and you come home in great
shape.%
In$redients
< lb bo) spaghetti
7 slices bacon, cooked very
crisp4 save some of the
drippings
< or I medium onions,
chopped
E chicken breasts, pounded
to even thickness, and
sprinkled liberally with garlic
salt
I 1S olive oil
< R cups heavy cream
< cup grated !onterey 3ack
cheese
< cup shredded @armesan
cheese
E egg yolks, lightly beaten
?resh parsely, fnely chopped
Instructions
< Saute the chicken and onions
in bacon drippings and olive
oil til chicken in done and
onions are tender.
I -ut up the cooked chicken
into bite,siAed pieces. In a
separate bowl, mi) egg yolks
with cream.
D -ook spaghetti according to
bo) directions, then drain.
E 9eturn spaghetti to pan, add
chicken and onions, then add
the eggOcream mi)ture. -ook
til bubbly.
F 2dd the cheese, mi)ing well.
hen serve. op with fresh
chopped parsley.
G CptionalB his is also good
with some !arsala wine
added to the pan along with
the creamOegg mi)ture. +ou
can also add bits of old
country ham. 2nd I usually
add more than the
recommended amount of
cheese. *o surprise thereM
5as'%erry C"icken
/ar%ecue
his is one of my favorites.
Serve it with one of the squash
casseroles and rice. "I mi) the
rice with some @armesan
cheese, lemon 3uice, and olive
oil for variety.%
In$redients
E to G boneless chicken
breasts, pounded to an even
thickness
< tsp -reole seasoning
<=oA 3ar seedless raspberry
3am or preserves
<OD cup barbecue sauce
I 1S raspberry,/avored
vinegar or salad dressing
I 1S 5i3on or honey mustard
< R tsp hot sauce
Instructions
< -ombine 3am, bbq sauce,
vinegar, and 5i3on4 and bring
to a boil.
I -ook I minutes or until
slightly thickened. 2dd the
hot sauce.
D Sprinkle the chicken evenly
with the -reole seasoning
and cook on a grill, brushing
with the raspberry sauce as
the chicken gets done.
E Serve the remaining sauce at
the table.
$urrised by $ou
I call this section Surprised by Soup because I was. I grew up on
-ampbells soups, and could there be anything more boringL 1ut one
day when my (ranny was visiting me, she made me a pot of
homemade chicken soup "from the leftover stock of a chicken we had
stewed for another dish%, and I was astonished at the rich /avor of this
savory brothM I have discovered that soups are so simple to make that
there is no e)cuse to ever be bored by soup againM
My Grannys Goodness
C"icken ,ou'
In$redients
< stewing hen, between D R
and E R lbs. "I use a #whole,
cut up$ chicken rather than
the whole, intact kind only
because it cooks more
quickly and evenly and is 3ust
easier to handle.%
Ste*ing +eggies
E to F cups of water
< onion, quartered
D stalks celery, chopped
large
< tsp salt
R tsp pepper
+egeta,le Mix
1S butter or margarine
I stalks celery, chopped
small
< large onion, chopped small
< carrot, chopped small
Instructions
< 1ring the water to a boil in a
large, heavy pot, and add the
chicken and Ste*ing
+eggies .
I 9eturn to a boil, then cover
and reduce to a simmer.
Simmer until the chicken gets
very tender, usually < to I
hours, depending upon the
siAe of the chicken.
D .hile the chicken is cooking,
sautQ the +egeta,le Mix until
tender.
E Cnce the chicken is very
tender, remove it from the
broth and discard the
Ste*ing +eggies.
F 8et the chicken cool a bit so
you can handle it4 then pick
all the meat oJ the bones
and chop into the desired
siAe.
G Cnce the chicken is done,
combine all the +egeta,le
Mixs, rice, and I cups of
chicken bits. 2dd salt and
pepper to taste. If it is not
rich enough, add some
.ylers chicken boullion
crystals, < tsp at a time, to
give it a richer #chickeny$
/avor.
H CptionalB *ow this will make
a very nice soup. 1ut if you
want a soup that could get
you a husband, mend a fuss,
or win a friend for life, here
are some tricks I learned
from my (ranny.
Stew that chicken in a little less
water, and let it #cook down$ til
the liquid is reduced by half.
+ou have to watch it carefully,
because once the liquid starts to
reduce, it can go fast and you
can burn the bird. *ot fun. 1ut
cooking it down gets the broth
to a dark amber color and a
richness that defes description.
Cnce you have removed the bird
and set it to cool, you can
reconstitute the broth by adding
a little water at a time until you
get it to the taste you want.
his is something you truly have
to learn by doing. he point is
to get the broth almost to a
brown sludge without burning
the chicken. Sometimes I will
remove the chicken and let it
start to cool, and then continue
the broth reduction without
running the risk of burning the
bird.
.hen I moved to 5- and started
going to some fancy
restaurants, I fgured out that
this process is called making a
#reduction sauce$. .hatever
its called, its worth the eJort.
.hen people en3oy this chicken
soup, they will 3ust call you
brilliant.
Farmers 8au$"ter 0utumn
/isBue
!y ennessee friend ;udy served
this soup one day after a
glorious morning on horseback.
I thought Id died and gone to
heaven.
In$redients
< each, red, green and yellow
peppers, chopped fne
< onion, chopped fne
F 1S butter
I tsp curry powder
D butternut squash "small,
about G to H inch each%,
chopped
I cans chicken broth
< cup heavy cream or plain
yogurt
Instructions
< Saute peppers and onion in
the butter til tender. 2dd
curry, squash, and broth, and
simmer until squash is very
tender.
I 5rain broth and reserve.
@uree the vegetables in a
blender. 9eturn to stove and
add the cream or yogurt.
D 2dd the broth slowly to get
the soup to the thickness you
want. "+ou might not use all
the broth.%
E 2dd salt and white pepper to
taste.
Mels 5oasted 5ed Pe''er
,ou'
In$redients
<IoA 3ars roasted red peppers
< 1S olive oil
R cup diced onion
I cups chicken broth
< tsp cayenne
Salt and pepper to taste
< small can crabmeat,
drained
< cup heavy whipping cream
or sour cream or yogurt
Instructions
< Saute the garlic and onion in
olive oil til tender. 2dd the
peppers and cayenne.
I @ut in a blender with < cup
broth and blend til smooth.
@our into a pot and add the
rest of the broth.
D Stir and add remaining
ingredients4 heat til hot.
E 2dd the cream "or
substitute%.
Hearty Ham and /ean ,ou'
his soup comes to you from my
friend !ary, the mother of <:
impeccably dressed and well,
mannered children whom you
met in an earlier chapter under
#9ock the 1oat 9umaki$.
She served this soup to me one
day when I went to her house
for lunch, and I remember
thinking how brave a mother of
any children, let alone <:
children, must be to serve bean
soup to a guest. 1ut we ate
without incident and I was sold,
not only on the soup, but also
on her household management
skills.
In$redients
-ist 1
< lb bag dried *avy beans
7 cups water
< R lbs ham, chopped, or a
ham bone with meat on it
< cup onion, chopped
D cloves garlic, minced
D 1S paprika
I tsp caraway seeds
-ist 2
< R tsp salt
< tsp pepper
< cup sour cream, or heavy
whipping cream, or plain
yogurt
Instructions
< 1ring all of -ist 1 ingredients
to a boil, cover, and reduce
to a simmer.
I Simmer for E hours, or until
the beans are nice and
tender. hen add all the
ingredients from -ist 2. but
do not boil.
D 9un half the soup through the
blender for a creamier
te)ture.
E Serve with a dollop of e)tra
sour cream and a light
sprinkle of paprika for a
pretty presentation. his
makes a hearty meal with
salad and bread.
Curried ,weet Potato and
Pum'kin ,ou'
Prep time: xx. Serves 6.
his recipe comes from a friend
who told me that as a young
mother in 9ichmond, &irginia in
the <:F=s, she never went to
the grocery store without a
girdle on her middle, a hat on
her head, and gloves on her
hands. So you know this is a
perfectly proper soup, and
dinner,party worthyM
In$redients
I tsp oil
< clove garlic, minced
< cup chopped onion
I R cups chicken broth
7 oA sweet potatoes, peeled,
quartered, boiled, and
mashed
< cup pureed pumpkin "from
a can%
< R tsp curry powder
R tsp ground coriander
R tsp ginger
< 1S honey
S cup heavy cream or plain
yogurt
Instructions
< Saute garlic and onion in oil
til the onion is clear.
I 2dd broth, potatoes,
pumpkin, spices, and honey.
9educe heat, cover, and
simmer <F minutes.
D @ut in a blender and puree til
smooth. 2dd the cream or
yogurt and mi) well.
E @retty served with dollop of
sour cream and sprig of
parsley.
."ite /ean C"ili
his hearty soup comes to you
from another true Southern
lady, Susan 8ong of 1ristol,
&irginia. She doesnt wear her
gloves to the grocery store, but
Im positive she keeps them in a
drawer, 3ust in case.
In$redients
I cups chopped chicken
I cups chicken broth
E7 oA can (reat *orthern
white beans
P tsp dried oregano
< tsp chili powder
I tsp cumin
P tsp cayenne pepper
R tsp minced garlic
E oA can chopped green
chiles
I chopped onions, sautQed in
olive oil
!onterey ;ack cheese,
shredded
Instructions
< -ombine everything but the
cheese in a heavy pot and
bring to a boil.
I 9educe heat and simmer for
<= to I= minutes so the
/avors can blend.
D 2dd some grated cheese to
the pot 3ust before you serve
it up, and then top each bowl
of soup with more shredded
cheese.
,'icy /read to Go wit" C"ili
his one is a terrifc alternative
to cornbread to go with any chili
recipe.
In$redients
< pkg hot sausage
< red pepper, diced
< green pepper, diced
< envelope Cld 0l @aso fa3ita
seasoning mi)
I cans @illsbury #(rands$
refrigerated biscuits, cut into
quarters
G to 7 oA shredded !e)ican
E,cheese blend
Instructions
< ?ry the frst three ingredients
together til the meat is done
and all crumbly.
I 2dd the fa3ita mi) and stir
well.
D -ombine the meat mi)ture
with the quartered biscuits.
E 8ayer with cheese in a
greased <= inch tube cake
pan, or a couple of regular
bread pans.
F 1ake at E== degrees <F to D=
minutes. "Cvens vary so
much4 this bread should be
golden brown on the outside
and frm, not soggy, in the
middle.%
,'icy C"ili
Increase the serving count by
putting on rice. It is wonderful
with the spicy bread above.
In$redients
I lb hamburger or hot
sausage
I onions, chopped
I garlic cloves, chopped
7 oA can chopped green
chilies
I7 oA can crushed tomatoes
R tsp pepper
< envelope Cld 0l @aso brand
fa3ita mi)
P tsp salt
<E.F oA can chicken broth
I tsp hot sauce
I 1S lime 3uice
<F oA can black beans
<F oA can kidney beans
<F oA can pinto beans "all
drained%
R tsp dried cilantro
Instructions
< -ook meat, onions, and garlic
til the meat is done and
crumbly.
I 2dd the rest, and simmer for
about EF minutes so the
/avors have time to blend.
D Serve with any of these
toppingsB
i Shredded cheese
ii Sour cream
iii -hopped green onions
The 'est Gifts (re
Homemade
I grew up in a family that rarely shopped for gifts. @eople hoped and
prayed they got on (rannys -hristmas list, because she made an Cld
&irginia fruitcake that was famous in several counties, probably from
the hangover it causedM !y @op made a plum pudding that was
equally sought after, also for its alcohol content I am sure. *obody
ever sat down with me and did -hristmas crafts I 3ust picked up the
idea by osmosis that when a gift was called for, I need go no further
than my kitchen.
he following recipes are family favorites that are particularly suitable
for gift,giving "if you can manage not to eat them all yourselfM%. I get
particularly amused when people say, #Ch, I hope you are making such
and such for -hristmas again this year,$ because I fgure that if they
actually want it badly enough to ask for it, they must really have liked
itM
,'icy Pecans
I make huge batches of this
simple recipe in *ovember and
freeAe them, thus assuring that I
have plenty on hand for holiday
guests, plus lots of little gifts in
decorative tins for oNce parties
and the like. his recipe comes
to us from 0rins mom, Shelia, a
wonderful cook herselfM
In$redients
< egg white
P tsp nutmeg
< 1S water
R tsp salt
D cups pecan halves
< tsp cinnamon
R cup sugar
P tsp ground cloves
Instructions
< 1eat the egg white lightly
with a fork and add the
water.
I Stir in the pecans and coat all
surfaces.
D -ombine the dry ingredients
and mi) well.
E @our over the wet pecans and
stir well.
F Spread on greased cookie
sheet and bake about D=
minutes to < hour on IF=,
stirring thoroughly several
times. "he time varies
widely by oven.% +ou want
the pecans to dry out and get
crunchy, but not burn, so you
need to watch them carefully.
G 8et them cook completely
and get really dried out
before you store them. +oull
need to break them apart as
they stick because of the
sugar.
H Store in the fridge or the
freeAer.
5o%ins ,"erry>$la7ed
Pecans
Ch myM 2re these ever goodM I
have been known to make them
as gifts and then eaten the
whole batch.
In$redients
< R cups sugar
R cup sherry
R tsp cinnamon
D to E cups of pecan halves
Instructions
< In a saucepan, bring the
sugar and sherry to a boil,
and boil them til they reach
the soft ball stage, IE=
degrees.
I 2dd the cinnamon and stir
well.
D @our over the pecans and
then quickly spoon them out
onto a greased cookie sheet.
he sugar will quickly harden
so you need to work fast.
E 8et them cool4 then put them
in a container and store in a
cool place.
Ma'le Granola Cereal
his is another recipe people
line up and ask for. *o kiddingM
In$redients
R cup oil
R cup real maple syrup
< R cups brown sugar,
packed tightly
G cups quick,cooking
Uuakers Cats
I cups walnut or pecan
pieces
< cup wheat germ
< cup coconut
< cup raisins
< cup cherry,/avored -raisins
< cup chopped dates
Instructions
< 'eat frst D ingredients in a
pan until the sugar is melted.
1e careful not to burn.
I In a separate bowl, mi) the
ne)t four ingredients.
D 2fter these are well,mi)ed,
add the sugar mi)ture.
E 1ake in a lightly greased pan
at DF= for I= minutes,
stirring occasionally to
prevent burning.
F hen add any or all of the
last three ingredients.
5o%ins 8es'eration
Cookies
So named because we make
them when we have no real
cookie ingredients in the house
and were desperate for a
sweetM hese are amaAingly
delicious and make very gladly,
received gifts.
In$redients
Saltine crackers
R cup brown sugar
I sticks real butter "*C
margarineM%
R tsp baking soda
G oA bag chocolate chips
Instructions
< 8ine a 3elly roll pan with
aluminum foil, bringing the
foil up the sides of the pan.
"2 cookie sheet will work fne
as long as it has raised
sides.%
I !ake a layer of saltine
crackers to entirely cover the
bottom of the pan.
D In a saucepan, heat the
butter, brown sugar, and
baking soda til it boils. 1oil <
minute.
E @our over the crackers and
bake at DF= for H or 7
minutes, until it is all bubbly
and #loose$ looking.
F @our the chocolate chips
evenly across the entire pan
and spread as they melt.
G -hill in the >fridge until #set$
and then break the cookies
apart. hey will break
unevenly part of the
charm. hese need to be
kept in a cookie tin in the
fridge so they dont get
soggy.
Mincemeat /ran +oa?es
Prep time: xx. Makes /6 loaves.
I come from a family who seem
to think that a report on the
recent performance of ones
digestive system is a perfectly
acceptable topic of
conversation, and an inquiry
into the success or failure of
ones digestive system a polite
and thoughtful line of
questioning, especially early in
the morning. his has always
both baWed and embarrassed
me, but I have recently
discovered that it is a peculiarity
of the older generation.
2s a teenager, 2ndrew went to
visit 1ills parents in Illinois, and
he was horrifed to be
questioned repeatedly "at every
meal% as to whether he was
#having trouble$. 2nyway,
suNce it to say that I am always
looking for ways to get past
these conversations as quickly
as possible, especially when my
mother comes to visit.
2 good friend who would
probably prefer to remain
anonymous taught me that a
truly thoughtful hostess always
has something tasty with bran
on hand for guests, whose
digestive system can be thrown
out of kilter by traveling. I
gladly took her advice, and
although I will probably never be
able to avoid he !orning
9eport entirely, I have found
that I can shorten it
considerably by serving up this
bread whenever !other comes
to visit.
In$redients
D cups bran /akes "9aisin
bran is fne and you can
leave in the raisins%
D cups -racklin Cat 1ran
< quart buttermilk
< cup warm water
IR cups sugar
IHoA 3ar #*one Such$ brand
mincemeat "classic original
/avor%
I sticks butter or margarine,
melted
E eggs
F cups /our
F tsp baking soda
Instructions
< !i) the frst E ingredients
and set aside for I= minutes.
I 2fter I= minutes the bran
should have softened. 1eat
it with a mi)er and add ne)t
E ingredients.
D -ombine last two ingredients
and then add to the batter.
E @reheat the oven to EIF4
then turn it down to DF=.
F 5ivide the batter among E
regular or G smaller bread
pans. @lace the loaves in the
oven and bake about an
hour, or until set. "he baking
time varies greatly
depending upon the siAe of
your loaf pans.% I like mine
very, very moist, so I always
underbake them slightly.
G -ool bread about <= minutes4
then remove from pans.
H .hen thoroughly cooled,
wrap well and store in the
>fridge to preserve moistness.
.onderful plain or served
with cream cheese.
My Grannys Goodness
Molasses Cookies
hese cookies are a lifelong
family favorite. hey were the
balm (ranny applied to all my
childhood traumas, from
scraped knees to wounded
feelings. I cant even think of
them without feeling the
warmth of her love. So it is no
wonder that, when our oldest
child, !atthew, was returning
home after being away for a
very long time, I prepared for his
homecoming by making these
cookies.
I wanted the house to smell like
molasses cookies when he
walked in the door, so that even
the house would seem to hug
him with welcome. I started
baking at H in the morning, 3ust
in case he arrived earlier than
e)pectedM .hen he didnt
come, I made another batch
and another, and another In
fact, I baked all day long waiting
for his arrivalM 1y the time he
fnally arrived, late that
afternoon,
I had enough molasses cookies
to last us from 8abor day til
-hristmas but he gobbled
them up in short order, and I do
think he felt the love baked in to
every one.
In$redients
E scant cups /our "E cups
minus a couple tablespoons%
D tsp baking soda
I tsp eachB cinnamon, ground
cloves, ginger
< <OD cups -risco shortening
I cups white sugar
< tsp salt
I eggs
R cup molasses
Instructions
< !i) together frst D
ingredients and set aside.
I !i) together last F
ingredients >til very creamy.
D 2dd the /our mi)ture to the
batter. 5ough will be very
stiJ.
E Separate into E or F lumps on
sheets of wa) paper that
have been dusted with /our.
F ?orm the lumps into logs the
siAe of store,bought
refrigerator cookie logs.
.rap up in the wa) paper
and freeAe.
G 8ater, after the logs have
hardened, take one out of the
freeAer at a time and slice
into P inch thick slices and
place on cookie sheet.
H 1ake at DF= for H to :
minutes.V
7 Sprinkle with sugar
immediately as you remove
them from the oven "or it
wont stick%.
: 9emove from the cookie
sheet and allow to cool on a
cookie rack before storing in
a tin.
V I like a soft cookie, so I always
underbake them slightly. +ou
might prefer a crunchier cookie,
and these defnitely get crunch
if cooked longer rather than
shorter. 1ut do be careful not to
overbake as it ruins the
molasses /avor.
%ee )*m Comin 'ack for
More Casseroles
I had never heard of a casserole until I got married and left home.
.hen I asked my family why we never had them "or went with people
who did, apparently% I got two very diJerent answers. 2ccording to my
(ranny, no cook worth her salt would mess a bunch of diJerent foods
together and then try to pass that oJ as cooking. 'er art lay in
bringing an individual food to its state of perfection. !y mother simply
thought casseroles were lower,class. 1ut then, her most ambitious
endeavor with cooking involved mi)ing a can of -ampbells cheese
soup with a can of -ampbells tomato soup and calling it her special
recipe. I wont go in to how I felt about that. 1ut maybe you can
guess.
2nyhoo, I recently read that 0piscopalians of my generation did not
make casseroles. -asseroles on 0piscopalian tables are the result of
mi)ing with the !ethodists and 1aptists during the ecumenical
movement that swept 2merica in the G=s, along with free,love and
socialism. It thus seems ftting that I learned how to f) my frst
casserole in college, where all sorts of social e)perimentation took
place among all of us. o whitB
Pai$es Free>+o?e !ortilla
Casserole
Prep time: xx. Serves $.
In$redients
< lb hamburger
I onions, chopped
< can cream of mushroom
soup
< can enchilada sauce, hot or
mild according to your
preferences
<G oA shredded !e)ican
cheese blend
< pkg /our tortillas
Instructions
< -ook the hamburger and
onions in a skillet until the
hamburger is crumbly.
I 5rain oJ the fat. 2dd the
soup and half a can of water.
Stir well.
D -oat all the tortillas with the
enchilada sauce.
E In a greased <D): pan, place
a layer of tortillas. op with
half the hamburger mi)ture,
then half the cheese.
F 9epeat layers, topping with a
layer of remaining tortillas
and any remaining enchilada
sauce.
G 1ake, covered, at DF= for
about EF minutes, or until hot
and bubbly. (ood with a
salad and !e)ican corn
bread.
Fiesta +asa$na
In$redients
< lb hamburger, cooked in a
skillet til crumbly, with the fat
drained oJ
< envelope Cld 0l @aso taco
seasoning
<< oA can !e)ican corn
R cup water
7 oA soft onion,chive cream
cheese
7 oA shredded !e)ican blend
cheese, divided in half
ER cups chunky salsa "I use
medium,hot%
: no,boil lasagna noodles
Instructions
< !i) the cooked, drained
hamburger with the taco
seasoning, corn, water, and
cook until thickened.
I 2dd cream cheese and < cup
cheese blend.
D Spread < cup salsa on a
greased :)<D pan.
E 8ayer D noodles, then half
the burger mi)ture, then S
cup salsa. 9epeat.
F op with last D noodles, salsa,
and cheese.
G 1ake covered at DHF for D=
minutes, then uncover and
bake for <= more minutes.
,teffs 3nc"iladas
I knew 2ndrew had found the
right woman when we moved to
(eorgetown and a steady
stream of hungry students kept
appearing at our dinner table,
lined up for SteJs creations. I
wasnt 3ealous4 I was thankfulM
In$redients
G or H chicken tenderloins
I large onions, chopped
< pack tortillas
< envelope enchilada sauce
R tsp garlic salt
R tsp cumin
<O7 tsp cayenne pepper
E oA can chopped green
chiles, drained
<G oA shredded !e)ican,
blend cheese
Small can sliced olives
R cup chopped green onions
Instructions
< @repare enchilada sauce
according to the directions.
I .hile that cools, sautQ
chicken tenderloins with
onions in a little olive oil until
the meat is white all the way
through and the onions are
tender.
D 9emove the chicken and
allow to cool.
E 2dd the garlic salt, cumin,
cayenne pepper and chopped
green chiles to the onions
and stir well.
F Shred the chicken "do *C
cut, it needs to be shredded%
and return to the onion
mi)ture.
G 5ip the tortillas in the
enchilada sauce, and then fll
with the chicken mi)ture and
cheese.
H ?old the torillas up and line
them in a :)<D pan.
7 @our the remaining enchilada
sauce over them.
: op with olive slices and
chopped green onion for
color.
<= -ook at DHF for I= minutes
or until warm.
,'inac">/lack /ean
+asa$na
Prep time: xx. Serves 6/$.
8asagna is really not my
favorite, but we go to a lot of
church dinners, and I cant think
of anything that #carries$ better
than a pan of lasagna. 2nd this
one is nice since it
accommodates the vegetarians
in the crowd.
In$redients
I large eggs, lightly beaten
<F oA container 9icotta or
cottage cheese
<= oA package froAen
chopped spinach, thawed
and squeeAed dry
R tsp dried cilantro
R tsp salt
<G oA shredded !onterey
;ack cheese with peppers,
divided
I cans "<G oA each% black
beans, drained
EF oA 3ar of 9agu spaghetti
sauce
R tsp cumin
: precooked "no,boil% lasagna
noodles
Instructions
< !i) the frst F ingredients
with < cup 3ack cheese. Set
aside.
I !ash the beans with a fork.
2dd the 9agu and cumin to
the beans.
D Spread <OD bean mi)ture in a
lightly greased :)<D pan.
E 8ayer with D noodles, half the
spinach mi)ture, X < cup of
3ack cheese.
F 9epeat layers, ending with a
bean mi)ture layer on top.
G 1ake covered < hour at DF=.
H op with remaining cheese
and bake F minutes,
uncovered. 8et stand <=
minutes before serving.
C"eesy C"icken Casserole
In$redients
E lb "appro)imately% stewing
hen, cooked, cooled, and
shredded V
I= oA froAen broccoli, cooked
until tender, drained, and
chopped
I cups milk, heated warm
I 7oA packages @hiladelphia
cream cheese
< R tsp garlic salt
<O<OI cups shredded
@armesan cheese
@aprika
Instructions
< 'eat the cream cheese in a
microwave until very soft.
I Slowly add the milk, blending
with a mi)er as you go.
D 2dd the garlic salt and < cup
@armesan. Stir well.
E @lace the chopped broccoli in
a greased I quart pan. @our
about half the cheesy
mi)ture over it.
F 2dd the chicken, spreading
evenly across the pan. @our
the remaining cheese
mi)ture over the chicken.
G Sprinkle with remaining
@armesan.
H 2dd a sprinkling of paprika
for color.
7 1ake at DF= for D= or E=
minutes, until hot and bubbly.
8et it stand a few minutes
before serving. .onderful
with baked apples, or the
(ranola -ranberry @ears
below. his is also wonderful
with a spinachOmandarin
salad and hot rolls.
V @ickin chickenB CK, I know its
a lot of trouble to stew a chicken
and even more to pick all that
meat oJ the bone. 1ut believe
me, it is a life skill worth
cultivating. I stew a chicken
nearly every week and keep the
meat on hand for all sorts of
uses. Cnce you get the hang of
it, its not so bad.
;ust plop the whole chicken in a
deep pot with about I inches of
water. 2dd some salt, pepper,
and maybe some celery and
onion if you have it. 1ring it to a
boil, reduce the heat, and let it
simmer slowly for a couple
hours, or until the meat is falling
oJ the bone. 9emove the bird
from the water and let it cool on
a platter. 9eserve the liquid to
use for soup and a host of other
things.
Start picking the meat oJ the
bones as soon as it is cool
enough to handle, or else the
meat will start to dry out. @eel
the skin away as you pick, and
watch out for the tiny bones.
5ivide the dark meat from the
white. "1ewareB If you are
serving Southerners, they will
think you are tacky if you use
the dark meat in anything,
especially salad. Somehow I
missed this vital piece of
Southern etiquette, but I read it
in a book, and then 2ndrew
confrmed it by acting appalled
one day when I served him dark
meat in a dish.%
Granola Cran%erry Pears
In$redients
-anned pears
5ried cranberries or -raisins
(ranola
1utter
Instructions
< @ut canned pears in a
casserole dish.
I oss with dried cranberries "I
use -raisins%
D op with granola that has
been moistened with a little
melted butter.
E 1ake at DF= about D=
minutes.
%iss the Cook
I call this section Kiss the -ook because the recipes are a bit of trouble
and I only make them for people I care about, or, more recently, those
who are willing to payM 0ach one has a story, and if you take the time
to make any of them, you will have stories, too.
C"icken Pot Pie
his recipe has quite a history.
+ou not only have to cook it
right, you have to say it right,
with a distinctively Southern #i$
in the #pie$. I still have a friend
who begs me to call her long
distance and 3ust say #chicken
pie, chicken pie, chicken pie$ to
cheer her up. I think the
combination of the accent and
the memory of the dinner can
get her out of nearly any funk.
!y children all look forward to
chicken pie when they come
home. 1ut it has to be 3ust
right, with no short cuts. Cne
year when my oldest son,
!atthew, came home for a visit,
I had gotten a 3ob, and had
made the pie with a @illsbury
roll,out crust. .hen I brought it
to the table with all the
ceremony of a blood sacrifce,
he 3ust looked at me with hurt
eyes. #I only come home once a
year, and you couldnt make me
a real crustL$ he asked in a
wounded tone. I am positively
demented about my children,
and you can be sure I will never
take a shortcut on my chicken
pie again.
!y chicken pie has now taken
on a life of its own. 2 few years
ago, 2ndrew needed eye
surgery and was tapping into his
honeymoon fund to cover the
deductible. It was about to kill
me, so I decided I would try to
sell chicken pies to help him out.
he frst pie out the door earned
a Y<=== donation, and I decided
that chicken pie was my destiny.
I was in a restaurant last week
and a perfect stranger asked me
if I was #the famous 2nnie !ahr,
who makes those wonderful
chicken pies$. If a chicken pie
can do that for me, think of
what it might do for you.
hanks to all who have cheered
me on, and to ;ohn Scanlon for
having the vision.
In$redients
@astry for I, crust pie "I use
the 1etter 'omes X (ardens
recipe%, made twice in I
bowls
I or D medium to large
onions, chopped
< R sticks @arkay margarine
< P cup /our
< tsp salt, or better, < 1S
chicken broth crystals
5ash pepper
E cups chicken broth,
reserved from stewing the
chicken
I cups cream or milk
G cups chopped stewed
chicken "I never measure4 I
3ust stew a big chicken%
<G oA package froAen peas
and carrots, cooked
according to directions on
package
Instructions
< Saute onions in butter til
tender. 9emove from heat4
mi) in /our4 then return to
heat and add broth, stirring
constantly.
I 1ring to a low boil so sauce
will thicken. 2dd the
creamOmilk, mi)ing well.
D 2dd salt "or crystals% and
pepper to taste.
E 2dd the chicken and
vegetables, stirring well.
F @our into the I pie crusts,
then top with remaining
crusts.
G ?lute the edges and decorate
with leftover crust cut into
pretty shapes.
H &ent crust with a knife.
7 1ake at DHF til golden brown,
about EF minutes.
C"icken CroBuettes wit"
9nion ,auce
Prep time: xx. Serves .
Cnce when 2ndrew was away at
college, I heard he was feeling
discouraged, so I made up a
plate of these croquettes and
sent them by way of a friend to
cheer him up, taking !eals on
.heels to a whole new level.
In$redients DCrosBuettesE
< cup milk, or R cup milk and R
cup chicken broth
F 1S /our
D 1S fat "-risco, butter, or
margarine%
R tsp salt "or, better, < tsp
chicken crystals found in the
soup section%
P tsp pepper
< cup fnely chopped chicken
meat
< egg
< cup dry bread crumbs
Instructions DCrosBuettesE
< !ake a thick white sauce
with the milk, /our, fat, salt
and pepperB
I !elt the fat, remove from
heat and stir in the /our
thoroughly.
D 9eturn to heat, and slowly
add the milk, stirring until
you get a nice, smooth
sauce. 2
E dd the salt and pepper, then
the chicken.
F -hill in the >fridge until the
mi)ture thickens and gets
really cold so you can easily
shape it into patties.
G Cnce the sauce is really set,
shape it into about 7 patties.
H 1eat the egg in a shallow
bowl. @our the bread crumbs
into another shallow bowl.
7 -oat each patty with egg,
then with bread crumbs.
: @our about R to < inch of oil
into a heavy skillet and heat
til hot.
<= ?ry each patty on both sides
til golden brown.
<< Serve on a bed of rice and
smother with Cnion Sauce.
In$redients D,auceE
I large onions, chopped
fnely
P cup heavy cream
I 1S butter or margarine
S cup milk or table cream
< R 1S /our
P tsp salt
Instructions D,auceE
< Saute the onions in the
butter until they are very
tender.
I 2dd the /our and mi) well. "I
fnd that the butter doesnt
clump if you remove the
skillet from the heat, mi) in
the /our, then return it to
heat.%
D 2dd the milk, cream, and
salt.
E Stir until the mi)ture comes
to a boil4 then lower the heat
and simmer gently until the
sauce thickens.
F @our some over the
croquettes and serve the rest
in a gravy boat at table.
My Grannys Goodness
Pancakes
.hen I was little, my (ranny
would make these pancakes and
cook them all up into animal
shapes. 8ions and tigers and
bears leapt out of her skillet and
onto my plate and swam in the
pool of buttery syrup I always
poured onM I would eat my
@ancake Zoo until my eyelids
hung heavy and my head nearly
fell into my plate, and my
(ranny would sit and watch and
laugh.
.hen I was so full that I was
delirious with sleep, she would
take me by the hand and lead
me oJ for a long afternoon nap.
So naturally I associate these
pancakes with the very best
kind of loving in the world, and
when I make them I am sure
that love somehow comes
through in every biteM
In$redients
< cup buttermilk
< tsp baking soda
< egg
@inch of salt
< 1S oil ".esson or -risco%
?lour, start with P cup
Instructions
< 1eat the egg well4 then add
the buttermilk and the oil.
I !i) the soda and salt into the
/our4 then whisk it into the
buttermilk.
D 'ere is where it gets tricky,
and you must do a test
pancake or two to get it right.
+our batter will seem
e)tremely thin. hats CK
horoughly grease a heavy
skillet and get it really hot, so
that a drop of water #dances$
on it. @our on a tablespoon or
so of batter and see if,
though thin, it holds together
and cooks nicely. ?lip it when
it browns and cook til done.
If the pancake seems to thin,
or did not hold together at
all, add a little /our, a 1S at
a time, to the batter.
E he frst couple of pancakes
are never as good as the
rest. 1e sure to grease the
skillet between every batch
or they will stick and burn.
F Splurge and treat yourself to
real maple syrup. It is
awfully e)pensive but these
pancakes are worth itMM
Holiday Frenc" !oast
Prep time: xx. Serves .
8ets face itB we cant eat like
this every day. 1ut it makes a
wonderful holiday treatM
< large loaf ?rench bread,
sliced into < inch thick slices
F eggs, beaten
< tsp cinnamon
R cup ground pecans
D 1S orange 3uice
R gallon butter pecan ice
cream, melted
Instructions
< !i) all the ingredients e)cept
the bread.
I 5ip the slices of bread in the
egg mi)ture and lay them in
a large casserole pan. +ou
can make several layers, and
then pour the remaining
batter over the whole batch.
D In the morning, grease a
skillet and get it very hot.
E ?ry the bread slices until
golden brown on each side,
and serve with warm maple
syrup or fresh fruit and
whipped cream.
Pot +oasts That Hug
!y (ranny would never have served a cheap piece of meat like a pot
roast to a guest, but I have discovered that pot roasts are true comfort
food. I recently served a pot roast to a weary soul, who wrote me the
nicest thank you note, saying that being in our home was like being in
a warm embrace. !aybe that was a little over the top, but thats what
a well,timed pot roast can do. 1oth of these pot roasts are guaranteed
to hug your guests.
Hu$ in a /ucket
In$redients
S cup brown sugar
S cup chili sauce
S cup ketchup
< pkg 8ipton onion soup mi)
<I oA bottle of good beer
D to E lb beef brisket "if the
budget can stand it% or
cheaper cut of pot roast "with
no apologies for cheaper, it
tastes as good as brisket, 3ust
doesnt carve up as pretty%
<F small red potatoes
< to I lb bag baby carrots
Instructions
< !i) frst E ingredients over
heat4 then add beer.
I 1rown meat in oil in a heavy
pot4 then arrange the
vegetables around the meat.
D @our the sauce over it all.
E 1ake, covered, at DF= for D R
hours, or until very tender.
"Stir occasionally.%
F Serve with salad and
spoonbread.
Hu$s 0nd -isses
(uaranteed to make people feel
so good they wont need
anything elseM
In$redients
D to E lb chuck roast "or any
kind of pot roast meat%
<I oA bottle of good beer
=.H oA envelope Italian dressing
mi)
Instructions
< 1rown the meat in oil in a
heavy pot.
I 2dd the dressing mi) and the
beer, cover and bake at D==
or DF= for about D hours or
until very tender.
D Serve either over cheesy
grits, spoonbread, or
alongside potatoes, carrots
and onions tossed with olive
oil and roasted.
My Grannys Goodness
,'oon%read
In$redients
< cup white cornmeal
D cups warm milk
E beaten eggs
I tsp salt
D 1S melted -risco
Instructions
< -ombine the cornmeal, warm
milk, and salt in a saucepan
and, while stirring, bring to a
boil.
I It will thicken almost right
away. 9emove from heat as
soon as it does thicken a bit,
and add the beaten eggs and
-risco.
D @our into a well,greased pan
and bake at DHF until golden
brown, about R hour.
E Serve with 8CS of butterM

$tick (round $tews
-an you tell I am into comfort foodsL !odern life is awfully hurried,
and pot roasts and stews 3ust naturally slow things down a bit. (ood
therapyM
/eef Marsala
I made this wonderful stew
recently, and 2ndrew
pronounced it a E R on a scale
of F. 'urt, I asked why it had
lost the half point. "I am
admittedly spoiled, as 1ill nearly
always pronounces my cooking
/awless.% 2ndrew said the
problem was the #slimy fat
chunks,$ which I quickly realiAed
were the bacon pieces that I had
not fried crispy enough. 8esson
learnedB bacon not fried up
crispy does not hold up well in
stews. !y pain, your gain. his
recipe serves about G.
In$redients
G to 7 large onions, chopped
< or I pounds mushrooms,
sliced
7 slices bacon, fried up very
crispy
D pounds stew meat,
chopped into bite,siAed
pieces
D 1S /our
< cup beef broth "canned is
fne4 I use Swansons%
I cups !arsala wine
< 1S tomato paste
< tsp minced fresh garlic
< tsp thyme
< tsp salt
5ash black pepper
I 1S freshly chopped
parsley for garnish
Instructions
< ?ry the bacon crispy4 then
dry it on paper towels, while
saving the grease.
I In a few 1S of the reserved
grease, sautQ the onions until
they are tender and clear.
D 2dd the mushrooms and
garlic, and cook until the
mushrooms are soft.
E 9emove the vegetables to a
bowl, add more bacon grease
to the skillet, and brown the
meat.
F .hen it is browned on all
sides, add the /our, stirring
vigorously.
G Uuickly add the broth,
tomato paste, and wine, and
stir over heat until the
mi)ture thickens slightly.
H 2dd the thyme, salt, and
pepper, and stir well.
7 @our the stew and vegetable
mi)ture into a large pot.
: 1ring to a boil4 then put it in
the oven, covered, and cook
at DIF for about D hours. Stir
occasionally. Cvens vary, so
you will need to e)periment
with the temperature and
time. he point is to keep
the stew at a very slow
simmer throughout the
afternoon, until the meat is
e)tremely tender and the
sauce is thick.
<= Serve with rice and garnish
with the parsley.
Fallin$>8own 8runk /eef
and 9nions
.ell not really, but I had to give
this wonderful stew a colorful
name. he key is to use a good,
dark beer. I use (uiness4 it
makes all the diJerence. Serves
about G.
In$redients
E slices of bacon, fried crispy,
reserving the fat
I lbs onions, chopped and
sautQed in D 1S of the
bacon fat
D lbs stew meat, cut into
bite,siAed pieces
D 1S /our
I cups dark beer
<R cups beef stock "canned
or from crystals%
< 1S sugar
< 1S vinegar
< tsp thyme
Salt, pepper
?resh parsley chopped for
garnish
Instructions
< Cnce you have fried up the
bacon and sautQed the
onions, set them aside and
brown the meat in the
remaining fat.
I Cnce it is browned, add the
/our and stir well to coat the
meat.
D 2dd the sugar, vinegar,
garlic, and spices.
E 1ring it to a boil4 then cover
the pot and place it in a slow
oven "DIF to DF=, depending
on how your oven cooks% for
the afternoon, probably D
hours. Stir occasionally to
prevent sticking.
F -ook until the sauce is thick
and the meat is melt,in,your,
mouth tender.
G Serve with grits or
spoonbread, and a side of
homemade applesauce or
brandied apples "below%.
/randied 0''les
his dish really fancies up a pot
roast or stew. *ot only is it
delicious, but the colors and
te)tures add to the overall
appearance of the plate. he
trick with this recipe is timing.
6nderbake the apples and the
/avors dont blend nicely with
the fruit. Cverbake them and
they turn to mush. "5elicious
mush, but mush.% So watch
these like a hawk, and take
them out of the oven 3ust as
they get soft and 3uicyM
In$redients
G (ranny Smith apples "or
any tart cooking apples%
< cup brandy
< cup brown sugar
R tsp cinnamon
P tsp nutmeg
<O7 tsp allspice
-hopped walnuts
-raisins or raisins
Instructions
< @repare the apples by slicing
oJ a sliver of the bottom so
that the apple has a /at
surface to sit on. hen slice
oJ a sliver of the top, and
core.
I @eel about R inch of the top
portion of skin back so that
there is some fruit surface
e)posed to absorb the
brandy sauce.
D Stand the apples in a greased
pan.
E StuJ a mi)ture of the nuts
and raisins down inside the
cored center.
F 1ring the brandy, sugar, and
spices to a boil, and simmer
til the sugar is melted.
G @our over the apples.
H -over and bake at DF= until
the apples are tender.
The Incalculable &orth of
The Humble 'rownie
I dont make my own brownies from scratch. hey are one of the few
things I have found that taste better from a bo). 2nd I dont have a
great deal to add to the common ways to dress up browniesB
Serve warm with ice cream and hot chocolate sauce
5ust with powdered sugar for elegant eJect
8ayer with chocolate chips that melt, then ice with chocolate frosting
'owever, I should point out that brownies, however humble they may
seem, have a soothing eJect on tattered souls and ruWed
relationships. !any fences can be mended with brownies. 2 further
advantage is that, since they come from a bo), they can be prepared
with little time, thought, or fuss, and when a real emergency arises
that requires immediate reconciliation, a plate of brownies can be put
together very quickly. o whitB
Cne time, my neighbor 9oger
-raig saw me working in the
yard "as was he% and he came
over for a little chat. "9oger
and I have bonded over yard
work, for which we share a
similar enthusiasm. I have
noticed that we also share a
love of raggy clothes, so there
is a feeling of real comraderie
that e)ists in our frequent mid,
chore chats. I could almost
say that we geeAe together
although we are both far too
young and energetic to geeAe.%
2nyway, as we stood there
discussing the latest beetle
infestation, my new dog, a friendly 8ab named @rince, sauntered down
the yard to greet 9oger. .e paid no attention, and kept on talking.
9oger slapped at the back of his leg as if to swat a mosquito, and then
a look of awakening horror came over his face. I looked down to see
@rince happily lifting his leg, and 9oger getting watered like a newly
planted shrub. alk about awakening horrorM
9oger of course dashed oJ to his house to wash up, and I scolded a
bewildered and thoroughly unrepentant @rince all the way up my yard
and back to the house. .hat to do in such a social calamityL he only
thing I could think of was brownies. I quickly whipped up a batch and
crawled ne)t door with all the humility of a 8enten penitent.
?ortunately for me, 9oger is a devout 0piscopalian who understands
the concept of penance, and he received the brownies with true grace
and humor.
Mind>0lterin$ /rownies
*o, I didnt name these after a
secret ingredient. ".ipe that
shocked look oJ your face4 I am
a child of the G=s and you
probably are, too.% I named
them because I had to change
my mind about brownies. .hile
I stand by my practice of always
keeping a bo) of brownie mi) on
hand for lifes peccadillos, I
have to admit I have fnally
found the brownie that, if no
emergency looms, is even
better, is even *ay better, than
bo)ed. So I altered my mind,
thats all.
In$redients D/rownieE
E "< oA.% unsweetened
chocolate baking squares
S cup butter "< R sticks%
I cups sugar
E eggs
< cup /our
< tsp vanilla e)tract
< cup *estle chocolate chip
morsels
-appucino frosting "see
below%
-hocolate shavings oJ an
unsweetened chocolate
baking square
Instructions D/rownieE
< !icrowave the chocolate
squares and butter until
melted, stirring every D=
seconds to prevent burning.
I Stir until smooth, then add
sugar and eggs, beating until
smooth.
D 2dd /our, vanilla, and chips.
E 1ake in a :)<D pan in a
preheated DF= degree oven,
about D= minutes, or until
set. 9emember the key to
good brownies is to not
overbake them, and actually I
try to underbake them a
little, 3ust to be safe.
F ?rost the cooled brownies
with buttercream frosting.
In$redients DFrostin$E
P cup instant mocha
cappuccino mi) "or, one <.G
oA. envelope%
P cup hot milk "hot, not
boiled%
R cup softened butter "<
stick%
< "<G oA.% bo) powdered
sugar
Instructions DFrostin$E
< 5issolve the coJee in the hot
milk.
I 2dd the softened butter and
mi) thoroughly.
D 1eat in the powdered sugar,
beating until smooth and
/uJy.
E ?rost the brownies, then top
with shaved chocolate curls
created by grating a
chocolate square with the
largest side of a grater.
.onderful served with vanilla
ice creamM
+a,,le -a,,le -esserts
;ust when everyone is getting droopy,eyed from the delicious meal you
served them, it is time to wake them up with an eye,popping dessert
and coJee. "8oad them up on enough sugar and maybe someone will
revive enough to help you clear the tableM% Seriously, a dessert should
not only taste wonderful, it should also be pretty to look at. 2fter all, it
is the last thing served at the table before your guests leave, and, like
a se)y wink as the elevator doors close, you want it to be memorable.
he recipes presented here are colorful, delicious, and "dare I sayL%
quick as a wink to f).
/lue%erry 8eli$"t
C"eesecake
his recipe has a rather colorful
history, but let it suNce to say
that when people ask me "and
believe it or not, it happens
often% how I got my cute
husband, I have to say I got him
with this blueberry cheesecake.
I made about I a week for four
months until he proposed.
I told this true story to my class
of 0nglish students at a Saudi
girls school in 9iyadh, Saudi
2rabia, and shortly thereafter,
one of them brought me a
cheesecake she had made and
asked me hopefully if hers was
good enough to get an 2merican
husbandM
In$redients DCrustE
I cups (raham cracker
crumbs, crushed
< stick margarine, melted
R cup sugar
Instructions DCrustE
!i) all together and place into a
:)<D pan.
In$redients DFillin$E
E eggs, beaten
I cups sugar
<7 oA cream cheese,
softened in the microwave
P cup milk
< can 8ucky 8eaf 1lueberry
@ie flling "better than other
brands%
-ool .hip or "better% heavy
cream, whipped and lightly
sweetened
Instructions DFillin$E
< 1eat the eggs frst, then add
the sugar and cream cheese,
beating until smooth.
I 2dd the milk and beat well.
D @our over the crust and bake
at DF= for about D= minutes
or until set.
E -hill before adding last two
ingredients as topping.
C"erry Macaroon Cake
In crisp white and brilliant red,
this is the prettiest holiday
dessertM
In$redients
G egg whites
S tsp cream of tartar
I cups sugar
I cups broken waverly
crackers
S cup broken walnuts
I tsp vanilla
< tub -ool .hip
8ucky 8eaf cherry pie flling
Instructions
< 1eat frst two ingredients >til
frothy
I 2dd sugar and beat stiJ
D ?old in waverly crackers,
walnuts, and vanilla
E @our into buttered <D): pan
and bake at DF= for DF
minutes, or until lightly
brown.
F op with -ool .hip.
G Spread on 8ucky 8eaf cherry
pie flling.
Creamy Moc"a Mousse
In$redients
< R 1S instant coJee
powder
I 1S boiling water
< pkg "G oA% semisweet
chocolate chips "like *estle%
D eggs, separated
I 1S brandy "optional, but it
does heighten the taste of
the chocolate%
<OD cup sugar
< small carton heavy
whipping cream
Instructions
< Stir instant coJee into the
boiling water until completely
dissolved.
I 2dd chocolate over very low
heat.
D Stir 3ust until chocolate is
melted and then remove
from heat.
E .hisk egg yolks into the
chocolate one at a time,
beating well.
F 2dd brandy.
G In a separate bowl, beat egg
whites until foamy4 then add
sugar slowly.
H 1eat fast until meringue
forms soft peaks when you
lift the spatula.
7 ?old into the chocolate
mi)ture slowly until
completely mi)ed in.
: Spoon into 7 little dessert
cups or parfait cups.
<= 9efrigerate at least an hour.
<< 1eat the heavy cream until it
thickens, and sweeten it only
a little. he mousse is
e)tremely sweet and rich and
the cream should cut the
taste a bit.
<I op each dessert cup with a
good dollop of cream and a
candy /ower if you can fnd
them. "-andied violets would
be gorgeous.%
0n$els at t"e Circus
his recipe was inspired by my
friend 2nn -raig, who I mention
in the credits.
Ingredients
< 2ngel food cake, prepared
from mi)
Several cartons of diJerent
colored sorbets
!int leaves
1lueberries
Instructions
< 8ine cookie sheets with wa)
paper.
I .ith an ice cream scoop,
scoop out the sorbets into D
inch balls and freeAe them.
+ou should have I= or more
multi,colored sorbet balls
froAen and ready to go.
D 2t serving time, tear the cake
into pieces X put on a platter.
E Uuickly place all the sorbet
balls in a pretty chilled bowl,
toss on some blueberries X
mint leaves, and add a big
serving spoon.
F @ass the cake platter and
then the bowl of sorbets, and
guests can select their
preferred /avors to go with
the cake.
Clouds of Glory
5ry meringue #bowls$ flled with
ice cream X fruit.
I cant think of an easier way to
knock the knickers oJ your
guests than to f) this very
simple but utterly delicious and
elegant meringue dessert. he
frst time you make it may seem
like a production, but like riding
a bike, after you know how, it
will be easy and fun.
he most diNcult thing about
this recipe is managing not to
eat all the meringue cups up
before your guests arrive. ?or
this reason "and because some
of the shells inevitably break% I
always make a double recipe.
In$redients
D egg whites at room
temperature
< tsp vanilla
R tsp cream of tartar "a
white powder found in the
spice section%
< cup sugar
5ash of salt
Ice cream, strawberries, or
whatever other topping you
desire
Instructions
< 8ine a large cookie sheet with
paper bag cut to ft.
I !i) together egg whites,
vanilla, cream of tartar, and a
dash of salt.
D 1eat to soft peaks. "his
means the egg whites will
stand up a little when you lift
the beater, but the peak will
/op over.%
E hen gradually add sugar as
you continue to beat.
F 1eat until the eggs are very
stiJ "the peaks do not /op
over but stand up% and
glossy.
G !ake G to 7 mounds of egg
white on the lined cookie
sheet. hey should be about
D to E inches around.
H Sculpt them to be like little
bowls with nice rims because
you are going to use them as
bowls for ice cream and fruit.
7 1ake at IHF for one hour.
: 8et then cool in a dry area. "I
3ust turn oJ the oven and
crack the door for a while.%
<= 8ift gently oJ the paper and
place in a container until
ready to use.
<< 2dd topping of choice
/our%on>Gla7ed C"ocolate
Cake
his cake is a production to
make. 1ut sometimes nothing
but a production will do. !ake
sure you have the ingredients
for all four parts to this recipe
"-ake, (anache, @raline
?rosting, and 1ourbon (laAe%
before you begin, and that you
allow plenty of time for not only
baking but construction, since
both the (anache and the
@raline ?rosting require time to
#set$ properly.
In$redients DCakeE
I sticks butter
P cup unsweetened cocoa
< cup water
R cup buttermilk
I large eggs
< tsp baking soda
I cups sugar
I cups /our
R tsp salt
Instructions DCakeE
< -ook butter, cocoa, and
water over low heat until
butter is melted and mi)ture
is smooth, about D to F
minutes.
I In a separate bowl, beat
buttermilk, eggs, soda and
vanilla until smooth.
D 2dd the butter mi)ture,
beating until blended.
E -ombine the dry ingredients
together and then add them
to the buttermilk mi)ture.
F @our batter into D well
greased and /oured pans.
G 1ake at DF= for IF minutes or
until a toothpick inserted
comes out clean.
H 9emove from pans4 cool on
wire rack.
In$redients DGanac"eE
<IoA semisweet chocolate
morsels
<OD cup heavy whipping
cream
R stick butter, cut into small
chunks
Instructions DGanac"eE
< !icrowave morsels and
cream until the chocolate is
melted, stirring often.
I Stir until smooth.
D 2dd butter, stirring until
smooth.
E -ool about D= minutes.
In$redients DPraline Frostin$E
R cup pecan pieces
I 1S butter
R cup light brown sugar
D 1S heavy whipping cream
R cup powdered sugar
R tsp vanilla e)tract
Instructions D/our%on Gla7eE
< 1ake pecans at DF= for <F
minutes, stirring once to
prevent burning.
I 1ring butter, brown sugar,
and cream to a boil over
medium heat, stirring often.
D 1oil < minute, stirring
continually.
E 9emove from heat and add
powdered sugar and vanilla,
stirring vigorously.
F 2dd pecans and stir for D or E
minutes, until frosting cools
and begins to thicken.
In$redients D/our%on Gla7eE
E 1S butter
P cup sugar
P cup brown sugar
<OD cup bourbon
Instructions D/our%on Gla7eE
< @repare this 3ust before
serving
I !elt butter in a skillet over
medium,high heat.
D 2dd sugar, brown sugar, and
vanilla.
E -ook, stirring constantly, <
minute.
F 9emove from heat and stir in
bourbon.
G 6sing a long,handled lighter,
ignite the fumes 3ust above
the glaAe. 8et it stand until
the /ames disappear.
Construction
< Spread R cup of (anache
between each layer, using
remaining (anache to frost
sides of cake.
I -hill for at least half an hour
for (anache to >set$.
D @our warm @raline ?rosting
over top of cake so that 3ust
runs down the sides.
E 8et stand til the @raline
frosting hardens up a bit.
F ;ust before serving, poke
holes all over the top with an
ice pick.
G @our 1ourbon (laAe over
cake.
/lack 5ussian Cake
.hen you dont have time for a
production, this cake is
fabulousM
In$redients
< bo) yellow cake mi)
< small and < large bo)
chocolate pudding mi) "D.E
and F.: ounces%
E eggs, lightly beaten
< cup oil
R cup Kahlua
R cup good vodka
< container chocolate fudge
frosting
Instructions
< !i) the cake mi), pudding
mi)es, and eggs til creamy4
then stir in the oil, vodka,
and Kahlua.
I 1ake in a well,greased :)<I
sheet pan at DF= until the
cake is set, about D=
minutes.
D 9emove from the oven and
pierce all over the top with
the end of a wooden spoon.
E Spread the icing on while the
cake is still hot so it will
partially soak into the cake.
"-an also be made in a 1undt
pan for prettier presentation.
1ake <F e)tra minutes.%
/uttermilk ,oak
?or use with the two cake
recipes that follow. his will
transport you back to your
grandmothers kitchenB either
the real one or the one that lives
in your imagination.
In$redients
< cup sugar
R cup buttermilk
R tsp baking soda
< 1S light corn syrup "I use
Karo%
< stick butter
R tsp vanilla
Instructions
< -ombine all ingredients and
bring to a hard boil. "2bout I
minutes%
I 9emove from heat and beat
until foam disappears4 then
pour over the gingerbread, or
over the prune cake, which
follows.
;ims 8ark Molasses
Gin$er%read
I frst tasted this treat after a
long, springtime ramble over
ennessee hills with my high
school 8atin teacher and muse,
;im 9ayburn. ;im has the gift of
inspiration, and truly I was
inspired to eat an entire platter
of this gingerbread at one
sitting, and I think you will too.
In$redients
1uttermilk soak "see previous
recipe%
R cup corn oil
< heaping cup of sugar
I eggs
R cup molasses "1lackstrap
molasses, if you can fnd it%
R cup buttermilk
I cups /our
I tsp ginger
< tsp cinnamon
R tsp salt
R tsp baking soda
Instructions
< 1eat together frst D
ingredients >til and /uJy
I 2dd molasses and buttermilk
D !i) dry ingredients together
separately, then add to mi)
E 1ake at DF= in a greased
:)<I pan about E= minutes,
or until 3ust set.
F Immediately pour on the
1uttermilk Soak
;ims Prune Cake
I was so curious about this
recipe that ;im had included in
his recollection of childhood
foods, #'ow .e 2te he
8ivelong 5ay$, that I 3ust had to
try it. 2nd am I ever glad I didM
his cake positively redignifes
the poor prune, which has been
a symbol of geriatric sustenance
for way too long. Sserious
comfort foodM
In$redients
1uttermilk soak "see earlier
in chapter%
D eggs
< cup buttermilk
< cup vegetable oil
< R cups sugar
I cups /our
< tsp baking soda
< tsp each cinnamon,
nutmeg, allspice
< tsp salt
< tsp vanilla
< cup chopped prunes "I
actually 3ust chop up the
entire package%
Instructions
< !i) the eggs, buttermilk, and
oil. Sift together the sugar,
/our, spices, baking soda,
and salt.
I -ombine liquid ingredients
with liquid ingredients.
D !i) thoroughly4 add vanilla
and prunes.
E @our into greased and /oured
<D): pan.
F 1ake in #slow$ oven "about
D== to DIF degrees% about EF
minutes.
G .hile cake is still warm, top
with 1uttermilk Soak.
I like this cake when it is barely
set. he Soak will make it
soggy, so you do have to make
certain it is fully done, but even
so, I like to err on the underdone
side.
C"eesecake /ars
his is a 1aptist recipe. 2nd it is
so seductively good, I can more
readily understand their
preoccupation with the wages of
sin.
In$redients
< stick butter
< egg, beaten
< bo) yellow cake mi)
7 oA cream cheese, softened
I eggs, beaten
< cup brown sugar
< cup powdered sugar
< tsp vanilla
@inch of salt
Instructions
< -ombine frst three
ingredients and then spread
into a greased <D): pan.
I !i) rest of ingredients and
beat >til smooth
D Spread this batter over the
cake mi)ture.
E 1ake at DIF for EF minutes,
or until top is golden brown.
F -ut into bite,siAed squares
and sprinkle with powdered
sugar.
My .h My/ $hes Made (
Pie/
@ies are 3ust about my favorite treat. 0specially warm ones served with
vanilla ice cream. I have included several here that are guaranteed to
thrill any guest Cr, if youre having a particularly bad day, this frst
one can put your world right, if you eat the whole thing with a good
friend. "hese pies, when crust is required, call for @illsbury refrigerated
crusts. If youd like to make your own, the recipe can be found with my
chicken pie recipe.%
F!"in$s 0re Gettin$ .orse<
+ets 3at C"ocolateG Pie
9obin and I spent three years
together at ?ort Crd, -alifornia,
as lieutenants wives, which by
defnition meant we had no
money, one child on training
wheels, one baby on the hip,
and one bun in the oven. 2nd of
course, our husbands were oJ
somewhere training. 2s you can
guess, things were often
#getting worse$, but this pie,
along with daily doses of 9obins
outrageous sense of humor, got
us through with /ying colors. I
hate to think how much of it we
ate. 2 lot . really a lot.
.e must have been on a
chocolate high, but once when
our Soldier 1oys were gone
9obin and I decided it would be
fun for me to meet 1ill at the
airport with nothing on but a
raincoat and high,heeled boots.
"2rmy wives make a profession
out of creating homecoming
surprises.% .e were right it
was fun, and 1ill ran D stop
signs driving home from the
airport.
In$redients
< stick of butter or margarine
I squares of unsweetened
chocolate
P cup /our
< cup sugar
I eggs
< tsp vanilla
Instructions
< !elt the butter and chocolate
in the microwave, stirring
often to prevent burning the
chocolate.
I Sift the sugar and /our
together "if you add them
separately the /our will
clump% and add to the
melted butterOchocolate
mi)ture.
D 1eat in the eggs, then the
vanilla.
E @our into a greased and
/oured pie pan.
F 1ake at DIF for I= to IF
minutes or until barely set.
G Serve hot with vanilla ice
cream.
H (et happyM
+emonade Pie
his is another 2rmy wife recipe,
but I promise there are no naked
lady stories to go with it. 2ll the
oohs and aahs go to the pie.
his is really wonderful in
summer after a heavy meal.
In$redients
<G oA container -ool .hip,
thawed
G oA can froAen lemonade
concentrate, thawed
< can 0agle,brand sweetened
condensed milkV
Cptionally, crushed
pineappleVV
Instructions
< ?old all ingredients together
and pour into I baked : inch
pie crusts, or < baked <= inch
crust for a tall, showy pie.
V 6se only 0agle,brand. I have
tried the store brands and they
taste pasty.
VV .e like our lemon straight up,
but some folks add crushed
pineapple.
Coconut Goo Pie
his pie is unabashedly
Southern. It comes to us from
my dear friend and maid of
honor, -harlene !atthews of
2tlanta.
In$redients DCrustE
< stick margarine
I cups crushed (raham
crackers
R cup sugar
Instructions DCrustE
I !elt the margarine, and mi)
all together.
D @ress as much as you like in a
pie pan. "I have always felt
the recipe made a little too
much crust for a pie pan.%
In$redients DFillin$E
< R cup sugar
I eggs
< stick margarine, softened
R cup milk
P cup /our
< tsp vanilla
R tsp salt
< small can coconut
Instructions DFillin$E
< 1eat eggs and sugar, add
soft margarine, then add
rest.
I 1ake at DIF till set.
.onderful with real whipped
cream or ice cream.
Ma'le Pum'kin Pie
In$redients
< @illsbury refrigerated pie
crust, placed in a : inch deep
dish pie pan
< can "<F oA% plain pumpkin
puree
R cup sugar
P cup brown sugar, packed
< tsp cinnamon
< tsp ginger
P tsp cloves
R tsp salt
< P cup half,and,half
P cup real maple syrup "*C
maple,/avoredM%
I eggs, lightly beaten
P tsp maple e)tract
Instructions
< In a large saucepan over
medium heat, heat the
pumpkin, sugars, cinnamon,
ginger, cloves and salt.
I -ook, stirring constantly,
until the mi)ture is hot and
thick, about F minutes.
D Stir in the half,and,half and
the maple syrup. 9emove
from the heat, and briskly stir
in the eggs and maple
e)tract.
E @our into the prepared pie
crust.
F 1ake at DF= for about an
hour, or until the flling is
puJed and a knife inserted
into the center comes out
clean.
/our%on Pecan Pie
In$redients
< @illsbury refrigerated pie
crust
< cup light Karo corn syrup
D eggs, slightly beaten
< cup sugar
I 1S butter or margarine
< tsp vanilla
P cup pecans "halves or
pieces%
P cup bourbon
Instructions
< ?it the pie crust into a : inch
pan.
I !i) the rest of the
ingredients, adding the
pecans after the rest are
well,blended.
D @our into the crust.
E 1ake at DF= for F= toFF
minutes or until the flling is
set.
F Serve with vanilla ice cream
or heavy whipping cream,
whipped with a small amount
of sugar.
Credits
!y @op, who taught me the lesson that #Its always better at home.$
'e dearly loved home and entertaining. 'e loved conversation, and it
was a rare Sunday afternoon that we did not have guests who came
early for drinks and stayed late for dinner. (oing out to a meal was a
somewhat foreign concept to him . .hy would you ever want to do
that when you could stay at home and have so much more funL 'e did
take me to Shoneys for my college graduation "my mother having
informed him that that was his duty%, but it was a dreary aJair which
settled in my mind forever that he was right, #Its better at homeM$
!y !om, who was one of the funniest, most eccentric people I ever
knew. She taught me, with great eJort and much personal e)ample, to
3ust be myself. .hile she could claim absolutely no credit for my
cooking skills "e)cept perhaps that her lack thereof spurred me on at
an early age% I can certainly trace my sense of humor directly to her.
9obin, my very frst and dearest friend from our I= years in the
military. 9obin would be the frst to laugh that she is being credited in
a cookbook. "Cn one memorable visit to her house we had cheesecake
for breakfast, ice cream for lunch, and when she burned dinner, her
husband im took over and f)ed us a feast.% 1ut 9obin taught me the
3oy of sharing. She taught me that a cookie really does taste better if
you break it in half and share it with a friend. 2nd although it took her
way more than I= years, she taught me that it really is CK to eat
dessert frst, especially if youve burned dinnerM
8inda, (od bless her. .hen I met 8inda I knew how to cook, but I did
not know how to entertain without a weeks worth of ironing
tablecloths and polishing buckets of silver. !eals at my table were
rather stiJ aJairs. .atching 8inda entertain was an education in
graciousness and creativity. 'er dinner table is a haven of rest, simple
beauty, and roaring good humor. If you have ever laughed at my
dinner table, you have 8inda to thank.
?inally, I want to thank 2nn -raig, who with her husband 9oger owns
the wonderful old house ne)t door that occasionally sleeps our
over/ow crowd. .hen we moved here it did not take me long to fgure
out that I had been lucky enough to move ne)t door to a world,class
hostess. he cacophony of happy noise, invariably oJ,key but
enthusiastic singing, and croquet being played with the intensity of a
blood sport that frequently blasts through our windows when the
-raigs entertain opened up a whole new world of entertaining for me.
If anyone has become a role model for me as a hostess, it would be
2nn -raig. he things I have learned from her would fll a book, but the
most helpful to me as a hostess of big house parties with lots of
commotion has to be the art of involving people. !y (ranny was a
8one 9anger cook, and I was, too, until I met 2nn. 'ow much more fun
to dole out recipes to people who love to cook, have them all working
in controlled chaos in the kitchen, while the musicians play on in the
hall. !y idea of heavenMMMM
Tribute to 0im1 and (ll &ho
Cook for (rt and Grace
Cne year for -hristmas, my good friend ;im 9ayburn wrote a charming
little cookbookOfood chronicle entitled 0o* 1e 2te t&e -ivelong !ay as
a tribute to his mother and her helpers. It is a 3ewel of a book, and I
was quite touched to be the recipient of one of the only two copies.
'is recollections about the food of his childhood reinforced my frm
belief that a mother who cooks enriches the life of her family in ways
far more psychological than physical. I wrote this little poem as a
thank you to ;im, but include it here as a tribute to all who view the art
of cooking as a means of grace to family and guests alike.
I read it once,
I read it twice,
2nd three times now will not
suNce.
?or deviled eggs and custard
boiled,
reasures that our forebearers
toiled
o serve up as pedestrian fare
*ow are sought, but found so
rare.
2nd pride, so oft a vice,
becomes
2 virtue when a cook succumbs.
2nd all who might by pride be
cursed,
.hen on the eatin end are frst
o rise up and proclaim her
blessed
he cook whose table is well,
dressed
.ith food that feeds the soul of
man,
2nd bids him rest from work and
plan.
?or well,fed bellies seldom plot
heir brothers downfall, 2bels
lot.
1ut rather, stuJed, set out to
play,
.ish others well the livelong
day.

wigs and branches, once
thought for beasts,
2re now served up as though
were feasts.
2nd human hearts, reduced by
such,
hough thought the better, less
in touch .ith
warmth of memry, !others
care,
*ow wither with such empty
fare.
2nd mankind, fashioned for
good works,
1eastly fed, now beastly lurks.
?or where take,out, hot pockets
reign,
!artial temps go unrestrained.
hus schoolyard fghts may not
abate
il spoonbread fnds its way to
plate.
2nd wars, and rumored wars,
increase
il Ccias Krispie square receipt
2nd (rannys homemade rolls
restore
he kinder, gentler mood of
yore.
?rom griddle to the schoolyard
?rom dinnerplate to grave,
Cur tempers match our
tummers4
?rom war the cook may save.
So hail the earnest hand that set
Such feast for soul within our
get,
hat all who read may solace
fnd
?or heart and soul of olden kind.
2nd mothers, feed your children,
2gainst the day of lack,
?or 8ove thats served at table
he devil cant take back.
2nd thats as true as true can
be.

My Granny's Goodness

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