Page 1

d

SKREEN FAMILY RECIPES and other tidbits of interes t

VOLUME 1 • MAY 2013

d


2

|

Nana’s Kitchen


main dishes | 3


A note Ma xine left on the counter for Car oline

Fam ily bea ch vacatio n sum mer 2012


Danell

Scott

Maxine

Mickey

main dishes | 5


Clemma & Dan Skreen married

August 12, 1936 in Lakeland, Florida

6

|

Nana’s Kitchen


Clemma Maxine Powell (born March 22, 1911) and Daniel Tell Skreen (born February 7, 1903) were married at a friend’s home in Lakeland, Florida in 1936. Nana grew up in Adel, a small town in south Georgia. Her family moved to Florida some time in the early 1930s during the Great Depression. Because her father couldn’t find work, Nana supported her parents by working as head bookkeeper at McCrory’s department store in Lakeland (apparently highly qualified because she had completed the 11th grade). Daddy Dan, who grew up on a farm near Portal, Georgia, was living and working in Tampa at the time. The two met through mutual friends with whom they double-dated. Dan didn’t know much about his family story because his mother died when he was 16 and his father, who was a music and math teacher, died when he was 6. I recall hearing that he and his siblings and cousins all spelled their last name differently: Skreen, Screen and Skrine. | 7


10 Condiments, Sauces

& Appetizers

Hot Feta Artichoke Dip Leone’s Pimento Cheese NYC Bar Nuts Dill Pickles Nana’s Sweet Pickle Marinated Shrimp Hot Pepper Jelly Mickey’s BBQ Sauce Salad Dressings Vegetable Spread Sausage Balls Cranberry Relish Boiled Eggs Cranberry Walnut Cheese Ball Bacon Wrapped Water Chestnuts Cowboy Caviar Pesto Tzatziki Sauce Simple Spread Cheese Dip Salmon Appetizers

contents 26 Bready Things

“Our Chevy”

34 Soups & Stews

Bean Soup Hearty Cabbage Soup Chili Tomato Gorgonzola Soup Broccoli or Potato Soup Seafood Stew

44 Side Dishes Amber’s Broccoli Casserole Nanny’s Tomato Salad Ambrosia Caroline’s Collards Hot Curried Fruit Squash Casseroles

8

|

Nana’s Kitchen

oups

entrée Zucchini Walnut Bread Corn bread Feather Light Biscuits Cheese Straws Nana’s Dressing

Nana (left) and a friend


BREAD

Date Nut Cake Pecan Pie Butterscotch Brownies Coconut Layer Cake Rum Cake Nana’s Pie Crust Bourbon Balls Pistachio Candy Jaynell’s Banana Bread Eclair Cake Illinois Chocolate Pound Cake Maxine’s Carrot Cake Chocolate Eclairs Coconut Pound Cake Peanut Butter Cookies Blueberry Peach Pie Tipsy Parson Cake Peach Custard Pie Pumpkin Pie

drinks

74 Drinks Virgin Holiday Drink Dirty Pickle Martini Apple Shots Bloody Marys Ginger Pomegranate Margaritas

78 Main Dishes Beans and Rice Beef Tenderloin Black Beans, Corn and Rice Green Tomato Pasta Scotty’s Ribs Clean-out-the-Fridge Stir Fry Spanish Yellow Rice and Chicken Nana’s Chicken Pie Pasta Carbonara Hot Chicken Salad Casserole Easy Sweet-n-sour Baked Chicken Quiche Picadillo

sides

e

54 Desserts

“Clem ma and Roberta”

sauces

“Front Porch” Daddy Dan, Nana and baby Danell

content | 9


appetizers

sauces

DRESSINGS 10

|

Nana’s Kitchen


APPET

&

appetizers condiments & sauces

condimen sauces

appetizers | 11


Hot Feta Artichoke Dip “I’ve made this quite a few times... good! Will Russell’s favorite!” danell

MAKES 2 CUPS

1 (14 oz) can artichoke hearts, drained, chopped ¾ cup mayonnaise ½ cup shredded parmesan cheese 1 (2 oz) jar diced pimentos, drained 1 clove garlic, minced 2 (4 oz) packages of feta cheese Mix all ingredients. Spoon into a 3-cup shallow baking dish. Bake at 350° F for 20 to 25 minutes or until lightly browned. Garnish with chopped

tomato and diced green onion, if desired. Serve with assorted crackers or pita triangles.

, Bubba and La ney, Gray ach condo, be e Kegan a th . sum mer 2012 di ng next to M ickey stan d’s ca r. Da r’s Pat Phife

12

|

Nana’s Kitchen


Pimento Cheese from Leone ( M A K E S A L O T ) M AY WA N T T O ½ T H E R E C I P E

2 bags of finely shredded sharp cheddar cheese 1 bag of finely shredded mild cheddar cheese 1 small jar of pimentos salt and pepper to taste judge the amount of Miracle Whip dash of cayenne pepper Julie at Nana’s in an outfit she certa inly made for her.

Mix well and bring your muscles. Julie adds cottage

cheese to hers for additional fluffiness.

NYC Bar Nuts from Julie’s Athens friend Ann Hester

1 cup of each of the following: cashews, pecans, peanuts, almonds (add walnuts or any other nut you have on hand) 3 Tbls. melted butter 1 Tbls brown sugar or more depending on nuts and how sweet you like (qb) finely chopped rosemary (qb) kosher salt Warm in 350 oven on baking sheet for 10 min. or longer depending on oven. Stir at least once for even browning. Q B: ‘QUA N TA BA STA’, T H E I TA L I A N P H I L O S OP H Y OF C O OK I NG I N W H IC H YOU “ U S E A S M UC H A S YOU N E E D ”.

appetizers | 13


Dill Pickles Christy Russell’s recipe from Will’s mom, Linda Russell M A K E S 7 QUA RT S

cucumbers

2 quarts of water

dill weed or dill seed

1 quart of cider vinegar

2 garlic cloves (peeled)

¾ cup of canning salt

2 hot peppers

Wash cucumbers and stuff in quart jars with

fresh dill weed, or dill seed if you don’t have weed, garlic cloves and hot peppers (optional). Bring above ingredients to a rolling boiling and pour over cucs. Seal immediately at 2 pounds and remove from canner. I T ’ S I M P ORTA N T NO T T O C O OK T H E C U K E S . T H E HO T S OLU T ION W I L L MO ST L I K E LY S E A L T H E JA R S W I T HOU T T H E P R E S SU R E CA N N E R . T H E 2 P D I S J U ST F OR P R E CAU T ION.

Nana’s Sweet Cucumber Pickles ½ gallon of cucumbers packed in jars 1 tablespoon of salt 2 cups cider vinegar 2 cups sugar

1 tablespoon alum 1 cup water 1 tablespoon pickling spices

(JA R S N E E D NO T BE S E A L E D)

Bring to boil and pour over whole cucumbers and let stand until you need them, at least 2 months. Take out of jar, discard vinegar, and cut into thin slices and place in a large tupperware. Layer cucumbers and sprinkle with sugar. Use 2 cups of sugar to ½ gallon sliced cucumbers.

14 | Nana’s Recipes 14 | Nana’s Kitchen


Marinated Shrimp Caroline ‘stole’ this from Pat Molamphy

“Who wants a dookie shoot in their shrimp?” CA ROL I N E

M A K E S 9 S E RV I NG S

2 lbs shrimp (unpeeled medium or large size, fresh) 6 cups water (salted) ½ cup sugar ½–1 tsp. salt

1 ½ cups white vinegar 1 cup vegetable oil ¼ cup capers (undrained) 1 red onion (sliced thin, separated into rings)

Peel shrimp, removing tails, de-vein if desired

(a must in my book.) Bring 6 cups of salted water to a boil, add shrimp and cook for 2 to 3 minutes or just until pink. Drain and rinse with cold water. Chill. Combine sugar and next 5 ingredients in a shallow dish, add shrimp alternately with onion. Cover and chill at least 6 hours or overnight. Shaking or turning often. (I put in Tupperware and marinate overnight) Drain shrimp and discard most of marinade before serving.

appetizers | 15


Hot Pepper Jelly from Maxine M A K E S 6 ½ P I N T JA R S

1 cup chopped sweet green peppers

6 cups sugar

¼ cup chopped hot red peppers

1 bottle Certo

1 ½ cup white vinegar

Chop peppers in blender, mix everything except Certo; bring to rolling boil. Cook 1 min (strain) Remove from stove, stir in Certo. Color with few drops of green or red food coloring. Cool 5 minutes. Stir from time to time. Pour into sterile jars and seal. Serve by pouring over a block of cream

cheese with crackers.

2011 Chuck? Christm as Once aga in, where’s

16

|

Nana’s Kitchen


Barbecue Sauce from Mickey F U L L R E C I P E: 2 QUA RT S WAT E R

1 ½ cups brown sugar 1 ½ cups Worcestershire 1 ½ cups yellow mustard 1 quart catsup ½ cup ground black pepper

½ cup red pepper flakes (this is hot–I use much less) 3 quarts red wine vinegar 1 quart white wine 1 ½ cups salt

R E C I P E: 22 OU NC E S WAT E R

½ cup brown sugar ½ cup Worcestershire ½ cup yellow mustard 11 ounces catsup 3 tablespoons ground black pepper

3 tablespoons red pepper flakes (again, this is hot) 1 quart red wine vinegar 11 ounces white wine ½ cup salt

Boil. Reduce to simmer and cover for 30

minutes–use stainless steel, not aluminum! Keep in refrigerator forever.

Young Mickey

Baby Julie and Mickey on his horse, Thunder.

appetizers | 17


Favorite Salad Dressings by Julie BA LS A MIC V INA IGR ETTE

Julie on Na na’s fro porch. She defin nt itely ma de that shirt .

pinch of garlic

3 Tblsp. balsamic vinegar

1 Tblsp. chopped basil

1 Tblsp. dijon mustard

3 Tblsp. canola oil

tad of salt + pepper

2 Tblsp. olive oil

SES A ME GINGER V INA IGR ETTE

4 Tblsp. canola oil

2 Tblsp. honey

2 tsp. fresh ginger

2 Tblsp. soy sauce

1 tsp. sesame seeds

2 Tblsp. rice wine vinegar

1/2 tsp. dark sesame oil

Quick Salad Dressing from Tom Wood

“I whip this up all the time for any quick salad.” CA ROL I N E

2 Tblsp. honey

1 Tblsp. Dijon mustard

1 Tblsp. light brown sugar

salt and pepper

3 Tblsp. red wine vinegar

3 Tblsp. EVOO

Mix all ingredients except olive oil. Drizzle while whisking in olive oil and it’s ready. S O O G O OD!

18

|

Nana’s Kitchen


Nana’s Vegetable Spread 2 carrots

dash of salt

2 cups celery

1 ½ pkg. gelatin heated according to direction

½ small, sweet onion 2 large cucumbers 1 cup mayonnaise

ay.” “Da nell on her birthd Nov. 1943

1 ½ tsp. lemon juice dash sugar

Put first four ingredients in a blender and pat dry with paper towels. Add others and blend. Refrigerate.

During the 60s and early 70s Nana worked as a buyer at Gaddy’s, a ladies dress shop downtown in Rockingham. One summer, when Max and I were out of college, Mrs. Gaddy invited us to go to New York City with Mother and her on a buying trip. (They usually went several times a year.) Mrs. Gaddy actually asked Maxine and me to help choose the clothing, and that was fun. She wanted our comments! The store catered to young adults. The way that this relates to the recipe below is this: Mrs. Gaddy’s nephew eventually became manager of the store. The Thomases and the Spiveys spent time with her nephew and his wife. She made this spread, so that’s from whence it came. I don’t have a recipe for this, so I’ll just give you the ingredients. The good thing about this is that you almost always have the ingredients without going shopping. (Creamed cheese has a long expiration period.) I make it often. Great on crackers or fresh veggies. It has the same flavor as Boursin which is pretty pricey. danell

Simple Spread lowfat creamed cheese

garlic salt to taste

lowfat mayonnaise

dried dill appetizers | 19


Grandma Bean’s Sausage Balls from Bernice Goodwin, Jerry’s Grandmother

, NM B, At Capta in Poo’s summer 2012

10 ounces grated sharp cheddar cheese (use block and shred)

1 pound of sausage (we use Neese’s Hot) uncooked

Tabasco if desired

3 ½ cups Bisquick

Mix well (knead with hands). Shape into small balls. Bake at 400 degrees for 15 minutes.

Cranberry Relish Danell made this for Thanksgiving 2012 and it was a hit.

1 bag fresh cranberries, rinsed 1 cup freshly squeezed orange juice

1/2–2/3 cup organic sugar 1/8 tsp. cinnamon, allspice or Chinese 5-spice powder

Mix all ingredients in pot over medium heat and cook until cranberries pop open. (approx. 10 min.)

It will thicken as it cools. Place in serving dish in refrigerator. When ready to serve, grate orange peel over top.

Boiled Eggs Danell says this is the perfect way to boil eggs so that the edges of the yolks don’t turn gray.

Bring eggs to a boil. Boil for 1 min. Remove from heat and cover for 15 min. Pour off hot water and replace with cold water from the tap. WOR K S E V E RY T I M E I F YOU K E E P YOU R E Y E ON T H E C L O C K .

20

|

Nana’s Kitchen


Cranberry Walnut Cheese Ball from Becky, Chuck’s Mother

My mother-in-law always makes these for me when we come home (In fact, she makes two: one for me and one for everyone else.)

1 package of cream cheese

JULIE

and put in refrigerator before serving. Can be frozen.

dried cranberries chopped walnuts and/or pecans Mix chopped nuts with dried cranberries using large fork. Keep adding until the consistency and amount is as you like it. Make mixture into big ball and more nuts roll in more chopped nuts to form a ball. Wrap

Bacon Wrapped Water Chestnuts via Caroline from Susan Wood

1 pack of center cut bacon 2 cans of whole water chestnuts ½ jar of Heinz Chili Sauce ½ box of dark brown sugar Slice package of bacon down the center. Wrap water

chestnuts with bacon slices and pierce with toothpick. Bake at 350° until bacon is crisp. Approx 45 minutes. Warm chili sauce and brown sugar on the stove top just before the chestnuts are ready to come out of the oven. Drag chestnuts through the warm sauce and serve immediately.

appetizers | 21


Cowboy Caviar by Julie

This recipe originally came from my Raleigh girlfriends: Mary Margaret, Snow and Kristen.

1 can black eyed peas 1 can field peas, black beans or small chick peas

1 cup chopped parsley (Julie prefers cilantro) 2 cloves fresh garlic, crushed or minced

1 can shoe peg corn (or white sweet corn)

2 tsp. fresh basil, chopped

1/2 cup olive oil

1/2 tsp. dry mustard

1/4 cup red wine vinegar

1/2 tsp. ground black pepper

1 cup chopped white onion 3/4 tsp. Tabasco sauce

3 chopped roma tomatoes (optional)

Drain and rinse canned items. Mix all ingredients. Cover. Refrigerate. Serve with Frito scoops

(No other chips are strong enough!)

Pesto by Julie

loads of fresh basil, rinsed, dried and stemmed

1/2 cup fresh parmesan cheese

4 cups walnuts or pine nuts

salt + pepper

1/2 cup olive oil

2 cloves garlic butter (optional)

Chop basil, add garlic, cheese, nuts and mix. Add rest and mix. This is great to freeze but make sure to put a

thin layer of olive oil over it to protect it in the freezer.

22

|

Nana’s Kitchen


Tzatziki/Cucumber Yogurt Dip by Scotty

3 tablespoons olive oil 1 tablespoon red wine vinegar

1 cup greek yogurt, strained 1 cup sour cream

2 cloves garlic, minced finely

2 cucumbers, peeled, seeded and diced

1/2 teaspoon salt

1 teaspoon chopped fresh dill

1/4 teaspoon white pepper

Combine olive oil, vinegar, garlic, salt, and pepper

in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Christmas 2012

appetizers | 23


Cheese Dip a.k.a. the “Super Secret Sorta Pimiento Cheese”

by Julie

I do not have exact amounts so you just have to taste as you go.

2 blocks of sharp cheddar, cubed

3/4 vidalia or sweet onion

1 med. green pepper, seeded and sectioned (or red for slightly less tang)

Heinz Chili Sauce*

mayonnaise

cayenne pepper salt + black pepper cottage cheese (optional)

Grind chedder, green pepper and onion in food processor. In another bowl, mix approx. 1/2 cup

mayo, 2 Tbsp. Heinz chili sauce + 1 tsp. of cayenne pepper. Add to cheese mixture gradually to get right consistency. Add a few Tbsp. cottage cheese for fluffiness if you want) and blend. Add salt and pepper Bubba and Gray, fall 2012.

This is a tasty, easy appetizer recipe from my grad school friend Brandie, who now lives in New York and serves this at her happy hours. JULIE

Salmon & Dill Canapés M A K E S A P P R OX . 2 4 CA NA P E S

1 4-oz. piece of smoked salmon, flaked with skin and bones removed

1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed

1/2 of an 8-oz. block cream cheese

dash of pepper

2 tablespoons sliced green onion (approx. 1)

1 tablespoon lemon juice 24 slices party rye bread fresh dill optional for garnish

In a small mixing bowl combine salmon, cream cheese, green onion, 1 tablespoon dill, lemon juice and pepper. Cover; chill up to 25 hours. Assemble canapés: spread 1 to 2 teaspoons of spread on top of each slice; garnish with fresh dill.

24

|

Nana’s Kitchen


Salmon Appetizer We always got pretty loud and had the police called a couple of times! –danell

Big Scott loved to have huge parties at our beach house; sometimes as many as 50 people. I always fixed appetizers. This is one which was especially good: sorry I don’t have the recipe, but you can put it together, taste it, and see what it needs.

1/2 lb. salmon, poached, well-drained and patted dry

mayonnaise

cream cheese

capers

cucumber, diced and dried with paper towels

Serve over crackers.

ng at [Mia mi] beach.” 1946 “Maxine’s 1 year old. Celebrati

appetizers | 25


th

|

Nana’s Kitchen

brea

26


bready

BREADY

things

bready

HINGS

THINGS

THIN

bread bready things | 27


Zucchini Walnut Bread from Julie’s Aunt Dixie, Mickey’s brother Johnny’s wife. M A K E S 2 L OAV E S

4 eggs 1 ½–2 cups granulated sugar (I use 1 ½)

Gray and Papa watching the Deacons play basketba ll

¾ teaspoon baking powder 1 ½ teaspoon salt

1 cup vegetable oil (I use olive oil)

1 teaspoon ground cinnamon

3 ½ cups unsifted plain flour (I use unbleached King Arthur)

2 cups grated, unpeeled zucchini

1 ½ teaspoon baking soda

1 cup coarsely chopped walnuts

1 cup raisins

1 teaspoon vanilla flavoring Prepare two greased and floured loaf pans (9 x 5 x 2¾). Turn oven to 350⁰ F. Beat eggs until foamy in a large mixing bowl. Gradually beat in sugar, then oil. Combine dry ingredients in a separate bowl and add to first mixture alternately with zucchini. Stir

in raisins, nuts and vanilla flavoring. Divide batter evenly between the two loaf pans. Bake around 55 minutes (check bread earlier to see if it’s no longer doughy in the center). Remove from oven and let cool in pans for 10 minutes (I loosely drape paper towels or a clean dish cloth over the bread to retain some of its moisture). Then turn loaves out onto wire racks to finish cooling. BR E A D CA N BE F R O Z E N.

28

|

Nana’s Kitchen


Corn Bread by Danell

1 cup plain corn meal

1/2 tsp. salt

2/3 cup plain flour

1/4 cup vegetable oil

3 tsp. baking powder

1 egg

1/4 cup sugar

1 cup buttermilk

Mix first five ingredients with whisk. Add oil and egg. Mix again. Add buttermilk. Add more

if it’s too thick.

Pour in well-oiled pan, preferably an iron skillet.

. 1944” “Da nell, 15 mo., Feb

Julie used Danell’s little girl chair and now Gray uses it.

bready things | 29


Feather Light Biscuits From Southern Living magazine

Nana and I always made these biscuits together and rolled them out on an old brown paper sack that was stored in the freezer and used over and over and over. CA ROL I N E

30

|

Nana’s Kitchen

1 package dry yeast

1 1/2 tsp. salt

2 Tbsp. warm water (105–115°)

2 Tbsp. sugar

5 cups all-purpose flour

2 cups buttermilk melted butter or margarine

1 Tbsp. baking powder 1 tsp. soda

1 cup shortening

Dissolve yeast in warm water, set aside. Combine flour, baking powder, soda, salt and sugar in a large mixing bowl. Cut in shortening until mixture resembles course meal. Add buttermilk and mix well. Stir in yeast mixture. Turn dough out on a lightly floured surface and knead 1–2 minutes. Roll dough to 1/2 inch thickness; cut with a 2-inch biscuit cutter. Place biscuits on a lightly greased baking sheet, brush tops with melted butter. Bake at 400° for 15 minutes.


Bean’s Cheese Straws From Jerry III via his grandmother Bernice Goodwin

These are staples around our house that Jerry makes during the Holiday (from Grandma Bean, aka Bernice Goodwin) caroline and jerry

1 cup plain flour

½ teaspoon salt

½ pound of shredded sharp cheddar cheese (use block and shred)

¼ teaspoon red pepper 1 stick margarine

Mix all ingredients. Shape into straws (he has a little tool). Bake at 400 degrees for 10 minutes. D O NO T BR OW N.

Nana’s Cheese Straws Nana always made these cheese straws for Christmas.

1/2 lb. sharp cheese or 2 cups

1 cup self-rising flour

caroline

2 sticks margarine 1 cup plain flour

2 cups rice crispies

1/2 tsp. salt dash–1/4 tsp. red pepper

Make into small balls. Mash with fork. Cook at 325 degrees for 20 minutes.

bready things | 31


Nana’s Dressing 1 loaf of corn bread

¼ tsp. pepper

½ loaf of whole wheat bread

1 ½ tsp. poultry seasoning

½ loaf of Roman Meal bread

2 eggs

½ loaf of white bread 1 small onion chopped 2 Tbsp. sugar

1 ½ c. celery, chopped 4 c. chicken broth 1/2 stick of butter 1 tsp. salt

Add hot broth and butter to broken bread (which should have been cut in small squares) to moisten. Add remainder and mix (except for eggs). Add

slightly beaten eggs and mix. (This is all best done with a whisk.) Place 1 ½ in. thick in an oiled pan. Bake at 425 degrees for 45–50 minutes.

32

|

Nana’s Kitchen


pa rtment of Mc Cror y’s de other employees th wi 27 19 in pa rty accounting. t) at a costume e she worked in Na na (lower lef d, Florida , wher lan ke La in re sto

Na na at age 18

main dishes | 33


SOUPS

|

Nana’s Kitchen

stews

34


stews

STEW

soups

SOUPS

soups

stews&

stews

stews and soups | 35


Bean Soup The following recipe came from one of Mother’s dearest friends, Martha Gordon. Mother was very upset when she passed away from cancer. I have cooked this on several occasions, and it’s super good. danell

2 cups small lima beans (or any other white, dried beans) 2 teaspoons vegetable oil 1 ¼ cups chopped onion 3 chopped cloves garlic

1 cup diced carrots ½ cup diced celery ¾ teaspoon marjoram ¼ teaspoon sage ¼ teaspoon thyme 2 small bay leaves

Soak lima beans (or any other dried beans) overnight or bring to a boil and let soak 1 hr. Sauté onion in vegetable oil. Add all ingredients to the 6 c. of water or bouillon until tender. Remove bay leaves. Using a slotted spoon, press some of the beans to a puree

consistency — not all. You’re done.

xine outside Da nell, Jay nell & Ma annah, 1951? Jay nell’s house in Sav

Little Maxine, Danell and Jayn ell, 1946?

36

|

Nana’s Kitchen


Hearty Cabbage Soup from Big Scott

“You really need to make more. Good left over.” DA N EL L

M A K E S 4 0 T O 6 S E RV I NG S

2 tablespoons olive oil 1 large onion 1 stalk of celery, chopped 2 cups cabbage, chopped 1 tablespoon dill weed salt and pepper to taste

4 red potatoes, peeled and large cubes 6 cups vegetable broth or bullion cubes and water 3 tablespoons (heaping) plain flour ½ cup sour cream

Heat olive oil in large pot on medium high. Add onion, celery and cabbage. Season with salt,

pepper and dill weed and cook partly covered for 10 minutes over low heat. Add potatoes and broth. Stir well, bringing to a boil. Continue cooking partly covered for 20 minutes over low heat. Mix flour and sour cream in a small bowl. Add part of the soup broth to the bowl and stir. Pour the sour cream mixture into the soup pot. Stir, bringing back to serving temperature. G O OD W I T H C OR N BR E A D!

stews and soups | 37


38

|

Nana’s Kitchen


stews and soups | 39


Chili by Maxine and Scott

I still make this chili to this day. Mom and Dad always made it at the first sign of snow.

Danell added that Maxine, for many years had a Christmas chili party for friends and their children. I remember Maxine having my friends over for chili when we were all home from college at Christmastime. So much fun! julie

caroline

Maxine and Scott at the old beach house at Ocea n Isle. 40

|

Nana’s Kitchen


Vegetarian (or not) Chili Chuck and Julie’s

1 Tbsp. veg. or olive oil

1/2 tsp. black pepper

2 cups chopped onion

3 cans diced tomatoes (1 fire-roasted + 1 with chilies + 1 plain)

1/2 cup yellow or red pepper, chopped 1/2 cup green pepper, chopped fresh mushrooms, sliced

2 big cans light red kidney beans, rinsed and drained

1 Tbsp. brown sugar

2 big cans dark red kidney beans, rinsed and drained

1 1/2 Tbsp. chili powder

1 can black beans

1 tsp. cumin

1 bag Morningstar meal starter crumbles (or ground beef for you carnivores)

2–3 garlic cloves, minced

1 tsp. oregano 1/2 tsp. salt

Heat oil over med. heat. Sauté onions, garlic and peppers. Add rest and bring to a boil. Reduce heat

and simmer 30 min.

T H I S A L S O WOR K S W E L L I N A C R O C K P O T. J U ST M A K E SU R E T O GI V E T H E ON ION S A N D GA R L IC A H E A D STA RT A N D WA I T A W H I L E ON T H E M U S H R O OM S .

At the ‘Baby Whicker Party’ at Susa n and David’s house. No highlights for Julie’s hair since she was preggers.

stews and soups | 41


Tomato Gorgonzola Soup I always buy this when I’m sick and finally figured out how to make it. JULIE

1 big can diced tomatoes 1 can veg. broth

red peppers, chopped small

gorgonzola cheese, crumbled

onion, chopped garlic, minced

basil, dried

milk or cream cheese

salt + pepper

cognac or whiskey, etc.

Sauté onions, garlic and peppers in oil. Add butter, flour and ‘cognac’. Add rest of ingredients. Cook!

Broccoli or Potato Soup by Danell B R O C C O L I S OU P:

1 box frozen broccoli

3 slices cheese

enough water to dissolve the frozen block

1 Tbsp butter or margarine

4 Tbsp. corn starch

dab of sugar

1/2 cup canned cream/ evaporated milk

salt and pepper to taste

P O TAT O S OU P:

potatos

cheese

2–3 Tbsp. corn starch

dill

1 can cream/evaporated milk

salt and pepper to taste

Boil potatoes. Don’t let them get mushy. Pour out part of water. Mix with whisk 1 cup milk with cornstarch. Pour slowly into soup while stirring

so soup won’t clump.

42

|

Nana’s Kitchen


Seafood Stew by Danell

I devised this recipe in an effort to copy a dish we used to order at the No Hurry Café in Little River, SC. It was a wonderful place to go, full of local atmosphere; however, it was shut down due to drug use by the owners and/ or workers. That was sad for us because we frequented it almost every time we went to the beach.

S E RV E S 8

1 very large onion

4 cloves garlic, minced

4 Tbsp. olive oil

6 or 7 stalks celery, chopped

Saute until celery is donethe add the following:

1 Tbsp. dried basil (and any other spices you might like that go well with seafood).

3 Tbsp. Zatarain’s gumbo file

1 bottle clam juice

2 15-oz. cans whole tomatoes, cut up with juice

3 Knorr’s fish bouillon cubes freshly-ground pepper to taste

2 tsp. Paul Prudhomme’s Seafood Magic

1 cup white wine Texas Pete, to taste

T H I S CA N BE C O OK E D T H E N IGH T BE F OR E A N D R E F R IGE R AT E D. ( I N FAC T, I T I S TA ST I E R T H I S WAY.)

4 minutes before serving (after the above has been heated) add ½ lb. seafood per person: scallops, shrimp (peeled and deveined), grouper, etc. A DD MOR E F I L E I F I T N E E D S T H IC K E N I NG. R E MOV E P O T F R OM H E AT S OU R C E T O ST OP C O OK I NG S E A F O OD A N D S E RV E I M M E DI AT E LY.

stews and soups | 43


DISH

di d the infamous Na na’s table an er shaker ’ pp pe ‘levitati ng nell. pa inting by Da

44

|

Nana’s Kitchen


DISH

DISH

side

dishes

side

DISHES

DISHE to go? Da nell’s ready

side dishes | 45


Broccoli Casserole from Amber’s Aunt Mary Hill

2 eggs 1 or 2 cups cheese (to your liking) 2 boxes frozen chopped broccoli (or crowns) salt & pepper Aunt Amber and Gray

1 can cream of cream of mushroom soup 1 cup of mayo (can be cut down to lighten) 1/2 cup to 1 cup chopped onion (to your liking)

Boil Broccoli. In large bowl mix eggs, cheese, soup, mayo, onions, salt, pepper. Drain broccoli & mix in with casserole, stir together. Pour into baking dish, cover, bake at 350° for 45 minutes. Remove cover. Optional: top with Pepperidge Farm stuffing. Cook

uncovered for additional 15–30 minutes, depending on thickness.

“Gotta have Broccoli Casserole & Macy’s Day Para de” posted on Facebook by Amber, Nov. 29, 2012 right: At Bat Cave for Julie and Chuck’s wedding

46

|

Nana’s Kitchen


Nanny’s Tomato Salad From Nana’s Mama M A K E S 4 T O 6 S E RV I NG S

Julie’s comment: “Did Nanny really use Equal?”

2 sleeves of Saltine crackers

2 large cans V-8 Juice

diced onions cubed pickles

2 packets Equal/ or 2 tbsp. of sugar

mayonnaise

chopped celery

2 boiled eggs, chopped

You’ll need to add ingredients according to your taste. I don’t have specific amounts. Just be sure that the crackers are barely moist, not soggy. This is the only recipe I have from my grandmother (Nana’s mother). Her name was Alma Ethel (my middle name) Parrish Powell. She was a jolly soul, always! When she hugged you, she squeezed you to death. I never saw her angry. She always had a wonderful smile on her face laughed often. She also had beautiful auburn hair which never turned gray and wore it in a bun at the nape of her neck. Now we know where the red comes from in our hair, especially Maxine. Aunt Margie, Uncle Tommy’s wife (Mother’s brother) gave me the recipe. My grandmother used to fix it often…very good vegetarian dish. Although Mother didn’t make it, it was always a favorite with me early in life . danell

Baby Danell side dishes | 47


Ambrosia from the Greek meaning ‘ food of the gods’

I am only including the ingredients here. There is no recipe; however, it was something usually served in our family at Thanksgiving and Christmas. DA N EL L

48

|

Nana’s Kitchen

peeled and sliced oranges (preferably seedless) canned, drained pineapple chunks 1 cup frozen coconut YOU M AY WA N T T O A DD S OM E SUGA R , DE P E N DI NG U P ON T H E S W E E T N E S S OF T H E F RU I T... P R OBA BLY NO T. MO ST A M BR O S I A S CA L L F OR M A R I S H I NO T Y P E C H E R R I E S . T H I S WOU L D BE G O OD. MOM S A I D S H E N E V E R A DDE D T H E M BE CAU S E T H E R E D J U IC E DI S C OL OR E D T H E DI S H; I N M Y T H I N K I NG, I F T H E C H E R R I E S A R E W E L L DR A I N E D, T H E N PAT T E D DRY, T H I S WOU L DN ’ T BE A P R OBL E M .


Caroline’s Collards “It’s all about the wadda (water).”

country ham chips, 1 small bag

white vinegar

3 to 4 heads of collards

ground pepper

raw sugar

kosher salt

F I R ST ST E P:

Grab the collards at the base of the stalk, wrap your hand around the collard and pull to the tip of the stalk. The stalk should stay intact and the collard should easily tear off. Start a pot of boiling water with the country ham. S E C ON D ST E P:

Fielding Ames taught me how to strip collards when I was visiting her in Florence years ago. I usually cook these once a year a week before Thanksgiving and freeze them for both Thanksgiving and Christmas.

Roll the collards and slice them and place them in the boiling water. Boil for up to 2 hours. T H I R D ST E P:

Fry the collards in a cast iron pan. It usually takes

me repeating the frying process 2 or 3 times to get them all fried. Start with olive oil in the pan and place the collards in with some juice and reduce the juice by one half. Season with 2 Tablspoons of raw sugar, 2 teaspoons of salt, 1 teaspoon of pepper and 2 Tablespoons of vinegar. (I am guessing about those portions.) Season to taste.

CA ROL I N E

side dishes | 49


50

|

Nana’s Kitchen


Hot Curried Fruit Mom always made this fruit with chicken divan. CA ROL I N E

ra duatio Scotty’s g

ea l, 1994 n from O’N

side dishes | 51


Athens Squash Casserole by Julie

Some tennis friends served this at our baby shower. It’s simple and best with really awesome squash from the farmer’s market.

3 medium yellow squash (like Zephyr) 1 onion, chopped 1/2 cup fine cracker crumbs (like Town House)

1/2 tsp. salt 1/3 cup shredded cheddar cheese 1 egg, beaten 1/4 tsp. pepper 4 Tblsp. butter

Cook squash and onion in small amount of salted water until tender; drain. Add cracker crumbs, reserving 1 T for top. Add cheese, egg, salt, pepper, and butter. Spoon into greased casserole. Dot with 2 T. butter. Add reserved cracker crumbs to top. Bake at 375 degrees for 20 minutes or until brown.

52

|

Nana’s Kitchen


Danell’s 2012 Squash Casserole Blowout This is Danell’s most recent attempt at revamping the traditional casserole and this year everyone raved about it.

4 lbs. yellow squash, sliced 1/4 stick butter

3/4 cup shredded cheddar cheese

1 large onion, chopped

1/2 cup chopped fresh chives (optional)

1 cup bread crumbs

8 oz. cup of sour cream

3/4 cup crumbled Ritz crackers

2 eggs, slightly beaten

1/2 cup parmesan cheese, shredded

1 tsp. freshly ground pepper

1 tsp. salt

Cook squash and onions in a small amt. of olive oil

and some water. Begin on high and reduce to low, continuing to cook until done. Pour off some of excess liquid. Mix in remainder of ingredients. Let cool and add beaten eggs.

Place in large casserole dish sprayed with olive oil. Sprinkle with a little cheese and crackers. Bake at

350 degrees for 40 minutes or until set.

ASU, 20 00 aduation from At Ca roline’s gr

Amber & Sc ott, in North Myr m arried Februa ry 19, 20 05 tle Beach, SC

side dishes | 53


cake

swe

|

Nana’s Kitchen

pie

54


COBBLER

July 2012 family beach vacation: “Our homema de peach and blackberry cobbler. Gene even made the crust.” Jerry’s post on Facebook

desserts pound cake

weets cake

desserts | 55


Date Nut Cake from Con-Con, or Jewell, Mickey’s mother

This is the bomb! Not overly sweet. I got this recipe from Mick’s mom, Jewel, maybe 40 years ago. It needs to be saved.

1 quart chopped pecans

1 cup plain flour

1 lb. chopped dates

4 eggs

1 cup sugar (I use less if I get the pre-chopped dates which have sugar on them.)

1/2 lb. butter 2 tsps. baking powder 1 tsp. vanilla

Sift baking powder (I don’t sift) and flour over nuts and dates. Add sugar. Beat egg yolks and add. Add melted butter and vanilla. Beat egg whites until stiff and fold in. Bake 250 degrees for 2 hours.

Pecan Pie from Beverly Goodman

The best I’ve ever had. CA ROL I N E

Y I E L D: 2 P I E S

2 regular pie shells

2 sticks butter

1 box of light brown sugar

1 tsp. vanilla

3 eggs

7 Tblsps. canned evaporated milk

1/3 cup of self-rising flour

1 ½ cups chopped pecans

Beat together melted butter, brown sugar, milk, vanilla, eggs and flour. Stir in pecans and pour into shells. Bake at 325° for 45 minutes to an hour. Serve with whipped cream or ice cream.

56

|

Nana’s Kitchen


Mom’s Butterscotch Brownies by Caroline

Caroline found this recipe twice in Maxine’s book: one was in her handwriting and the other was a card from Debi Goodman. So it appears as if this was originally Debi’s recipe.

2 cups of unsifted flour

½ cup butter

2 teaspoons baking powder

2 cups firmly packed brown sugar

1 ½ teaspoon salt

4 eggs

1 12-oz. bag butterscotch morsels

1 teaspoon vanilla 1 cup chopped nuts

Preheat to 350⁰. In small bowl combine flour, baking powder, salt. Set aside. Melt over hot water butterscotch morsels and butter. Put in large bowl, stir in sugar, cool for 5 minutes. Beat in eggs and vanilla. Blend in dry ingredients, stir in nuts. Spread into greased 15 x 10 x 1 dish. Bake for 30 minutes. Cool and cut.

desserts | 57


Coconut Layer Cake from Nana via Lois Mann

I can’t make sense of the directions but here’s what’s written on the card. CA ROL I N E

M A K E S 4 T O 6 L AY E R S

2 sticks butter

½ teaspoon salt

2 cup sugar

2 ½ cups plain flour

1 cup buttermilk (1/2 tsp. soda to fresh milk)

4 eggs 1 teaspoon vanilla

Dribble coconut milk over each layer. 3 layers: Cook at 325 for 20 min or 350 for 12 minutes

(if really thin only cook a few minutes) ICING

2 ½ pint cartons whipping cream or 1 pint whipping cream and a little sugar. Fold in grated coconut and spread on layers. Grate coconut in food processor.

For 6 layers: 12 oz. sour cream, 1 ½ pint cream (equal parts sugar, sour cream)

Chuck, L an ey and Car ‘ta king th oline litera eir lly T hanksgiv show on the road,’ ing 20 07

58

|

Nana’s Kitchen


Rum Cake from Amber’s Aunt Mary Hill C O OK E A R LY! N E E D S T O S I T I N F R I D GE F OR 2 T O 3 DAY S BE F OR E S E RV I NG. CAKE:

1 box french vanilla cake mix 1 box instant vanilla pudding

4 eggs 1/2 cup dark rum 1/2 cup water

Mix until creamy. Pour into oiled bundt pan, cook at 325° for 1 hour. Let cool. SAUCE:

1/4 cup rum

1 stick real butter

1/4 cup water (or more Rum)

1 cup sugar

Combine all ingredients for sauce in pot on stove. Constantly stirring, bring to boil for 5 minutes. Pour

sauce very slowly over cooled cake so that it can soak in. Some may pool in center of bundt. After cooled, cover & store in fridge for 2 to 3 days. Yummy!

Nana’s Pie Crust from Maxine

Typically used for all pies, and famous in Nana’s Chicken Pot Pie.

7 tsps. of water

10 tsps. Crisco or more

2 cups plain flour

optional sugar, ½ tsp.–1 tsp.

½ tsp. salt

Cut Crisco into the flour then add water until it looks like dough. Looks like Mom had Nana’s

recipe: it was in her cook book.

desserts | 59


Bourbon Balls from A.R.T.

2 cups sifted powdered sugar

1/4 cup unsweetened cocoa powder

1 1/2 cups crushed

3 Tblsp. light colored corn syrup

vanilla wafers 1 1/2 cups finely chopped walnuts

2 Tblsp. bourbon or rum

Mix powdered sugar, vanilla wafers, nuts, & cocoa powder. Stir in corn syrup, bourbon or rum, &

3 Tblsp. water till combined. On surface lightly dusted with powdered sugar, pat candy mixture into an 8 x 6 inch rectangle. Cut into 48 pieces & roll each piece into ball. Place balls in a tightly covered container. Let stand for 2 to 3 days. Each day, take out & roll balls into additional sifted powdered sugar,

especially before serving.

A M BER’ S NO T E S: I USUA L LY D OU BL E A N Y L IQUOR A MOU N T, BU T DI DN ’ T M A K E NO T E OF I T ON T H E R E C I PE CA R D. I WOU L D A L S O R E C OM M EN D D OI NG A SHO T W H I L E M A K I NG & A DDI NG MOR E T O R E C I PE I F YOU L I K E.

60

|

Nana’s Kitchen


Pistachio Candy from Jaynell

1 lb. white chocolate 1 cup dried cranberries (Craisins) 1 cup pistachios

It is very easy to make; that’s the reason I make it. DA N EL L

Melt chocolate, according to directions on package, in either a double boiler or the microwave. Mix in ½ cup each of cranberries and pistachios. Place on a foil-covered pan. Immediately sprinkle remainder

of cranberries and pistachios on top and press in. Put in refrigerator for one hr. Take out and break up. J U L I E T H I N K S T H E GR EEN & R ED L O OK C H R I ST M A S -Y.

Banana Bread from Jaynell

This is the banana bread that Jaynell always brings us

1 cup sugar

1 tsp. soda

1 stick butter or margarine

½ tsp. salt

2 eggs 3 large bananas, mashed

½ cup or more chopped pecans

2 cups plain flour

1/3 cup buttermilk

Cream butter and sugar. Beat in eggs. Sift flour, soda and salt together. Add half flour mixture and mix well. Add buttermilk and mix. Add rest of flour mixture. Add pecans. Cook in one

or more loaf pans, greased with parchment paper on bottom. 300–315 degrees for one hour or until toothpick comes out clean. Cool on rack.  

desserts | 61


eg na nt Nana was pr e in this with M axin it. (below) fa m ily portra

Daddy Dan holding Danell (?), his niece Nell, her husband Jay and new baby Jaynell.

Da nell and Ma xine above: Ma xine, “1 yea r old at Mia mi Bea ch”

Aunt Lillian (Daddy Dan’s sister and Jaynell’s grandmother) and Danell

62

|

Nana’s Kitchen


Eclair Cake a.k.a. “Tire Cake”

Big Scott loved this cake. He would say, “Danell, make me one as big as a truck tire!”

D OUG H :

1 cup water

1 cup plain flour

1 cup butter

3 eggs

FILLING:

2 (3 oz.) pkgs. instant French vanilla pudding

1 (9 oz.) carton Cool Whip or La Creme

2 1/2 cups milk

1 tsp. vanilla

TOPPING:

2 sq. semi-sweet chocolate, melted 2 Tablespoons butter

1 cup powdered sugar 1 tsp. vanilla

Heat butter and water to rolling boil. Stir in flour all at one time over low heat. Beat until ball is

formed. With mixer, beat in eggs one at a time. Spoon on cool pizza pan to form a circular shape with a hole in the middle (large doughnut shape). Bake 45 to 50 min. at 400 deg. or until brown. Cool away from drafts. When cool, split horizontally and fill with filling. To make filling, mix pudding and milk. Stir in Cool Whip and vanilla. To make topping, combine ingredients and drip over cake. Refrigerate.

Uncle Scott and Gra y desserts | 63


Illinois Chocolate Pound Cake This is my all-time favorite chocolate cake! The recipe came from Bernice Goodwin, Jerry III’s grandmother. Maxine used to make it for my birthday because she knew how much I loved it. DA N EL L

2 cups sugar

2 tsp. baking soda

8 oz. sour cream

1 cup butter (soft)

2 1/2 cups sifted plain flour

2 sq. melted unsweetened chocolate

2 tsp. vanilla

1/4 tsp. salt

2 eggs

1 cup boiling water

Cream butter and sugar. Add eggs, melted chocolate and vanilla. Mix dry ingredients. Add to chocolate mixture alternately with sour cream. Add boiling water. Mix well. Cook in bundt or regular pound

cake pan which has been oiled and floured at 325 degrees for 45 minutes. FROSTING:

1 stick butter 3 cup powdered sugar 1 egg

3 squares melted unsweetened chocolate 1/4 cup boiling water

M I X W H I L E A DDI NG S O T H E E G G D OE S N ’ T H A R DE N

Cream butter. Add sugar, chocolate, egg and water. Spoon over cake. NO T E: BER N IC E SAYS T O L ET T H E F RO ST I NG SET A BI T S O I T T H IC K ENS BEF OR E PU T T I NG I T ON T H E CA K E.

Is Gray rea lly secretly a Thomas?

64

|

Nana’s Kitchen


Carrot Cake from Maxine

This was Scotty’s favorite when he was little.

1 ¾ cup sugar 1 ¼ cup salad oil 4 unbeaten eggs 2 cups all purpose flour 2 teaspoons soda (level)

2 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon salt 3 cups grated carrots 2 cups chopped nuts

Blend sugar and oil. Add eggs one at the time. Beat ‘til fluffy. Sift flour, baking powder, soda, cinnamon, salt. Add slowly to first mixture. Fold in nuts and carrots. 3 layer pan or tube pan. 350° for 1 hour. CR EA M CHEESE ICING:

½ to 1 stick margarine

1 box confectioners sugar

1 pkg. 8 oz cream cheese

2 teaspoons vanilla

Julie’s first att empt at ca rrot ca ke using Na na’s ca ke plate and cover*

* After I moved from Auburn, AL , I rea lized I’d left the coveted cake cover in my ove n drawer. I called my neighbor and begged her to break into my apa rtment to retrieve it and the n sent her money to ma il it bac k to me!

desserts | 65


Chocolate Eclairs by Maxine

3/4 cup water 6 Tblsp. butter 3/4 cup all-purpose flour 3 eggs

vanilla filling (recipe follows) chocolate glaze (recipe follows)

Bring water to a boil in a medium saucepan; add butter; continue to boil until it melts. Add flour quickly all at once; beat quickly with a wooden spoon until mixture forms a ball that leaves the sides of the pan. Remove from heat; cool slightly. Add eggs, one at the time. (Mixture will separate as each egg is added; beat well until smooth and shiny.) Spoon butter onto greased cookie sheet in 4 x 1-inch stripes. Bake at 425 degrees for 20 minutes, reduce

temperature to 325 and bake 30 more minutes. Remove shells to wire rack and cool thoroughly. With a sharp knife, cut off tops of shells. Remove moist webbing inside, if desired. Fill shells with vanilla filling and replace tops. Spread with chocolate glaze. VA N I L L A F I L L I N G

C H O C O L AT E G L A Z E

2 small boxes of vanilla instant pudding and pie filling mix

2 1-oz. squares unsweetened chocolate

2 cups milk

1 1/2 Tblsp. butter or margarine

1 cup whipped topping

1 1/2 cups powdered sugar

Combine first 2 ingredients, beat until smooth. Fold in topping. Chill. Yield: 3 1/2 cups Y I E L D: A B OU T 1 C U P

66

|

Nana’s Kitchen

3 Tblsp. milk M A X I N E ’ S M A R GI N NO T E S: 1 1/2 T I M E S T H E R E C I P E .

Melt chocolate and butter over low heat. Remove

from heat and stir in sugar and milk, beat until smooth. Immediately spread on eclairs.


Julie & Chuck, ma rri ed May 23, 2009 in Bat Cav

e, NC

Caroline & Jerry, ma rried November 13, 2010 in Pawley’s Isla nd, SC

2005 rried Februa ry 19, Amber & Scott, ma SC ch, Bea rtle My in North

desserts | 67


line Julie and Ca ro dressed to be in Faye’s wedding.

Da ddy Da n lie and baby Ju

68

|

Nana’s Kitchen


Nana’s Coconut Pound Cake from Danell T H E R E A R E T WO S L IGH T LY DI F F E R E N T V E R S ION S OF T H I S R E C I P E F L OAT I NG A R OU N D.

I don’t doubt that literally hundreds of these cakes made their ways to the homes of various people in Richmond County! This was Mother’s specialty: doing for others.

3 cups plain flour

1 cup milk

3 cups sugar

¾ tsp. baking powder

5 large eggs

½ tsp. salt

2 sticks butter, softened

1 Tbs. vanilla

1/3 c. Crisco

4 ½ oz. frozen coconut

Cream sugar, salt, butter and Crisco; add eggs one at time. Beat thoroughly. Add flour and milk

alternately, beating well. Add vanilla and thawed coconut. Prepare a large funnel or bundt pan. Cook in preheated oven 350 degrees for 1 hr. and 20 min.

Coconut Pound Cake from Caroline via Nana’s recipe cards

Mother always kept her cakes on a lower shelf of a cabinet in her dining area. Julie—at less than a year old—would crawl in and sit by the cabinet, point, and say, “Cake!”

3 cups of plain flour

½ lb. butter

3 cups of sugar

1/3 cup Crisco

6 lg. eggs or 7 med

2/3 cup milk

¾ t. baking powder

6 oz. frozen coconut

½ t. salt

1 or 2 T brandy or whiskey

1 t. vanilla flavoring

I F L G. E G G S A R E U S E D C U T D OW N ON M I L K . CA ROL I N E ’ S NO T E S: I J UST R EA L I Z ED T H ER E A R E NO MOR E I NST RUC T IONS! R EM EM BER I F T H E OV EN BR EA K S D OW N I T W I L L ST I L L T U R N OU T G O OD. J UST GET OU T S OM E T I N F OI L A N D W I R E BAC K U P T H E H EAT I NG EL EM EN T S. I D ON ’ T K NOW HOW M A N Y F R I DAY A N D SAT U R DAY N IGH T S I W I T N E S SED T H I S A N D A PER F E C T P OU N D CA K E EV ERY T I M E. A L S O: D ON ’ T J U M P I N T H E K I T C H E N OR T H E CA K E W I L L FA L L!

desserts | 69


Peanut Butter Cookies 1 ¼ cups plain flour

½ cup peanut butter

¾ tsp. baking powder

½ cup sugar

½ tsp. baking soda

½ cup brown sugar

¼ tsp. salt

1 egg, well-beaten

½ cup shortening Cream shortening and peanut butter. Gradually add sugars, then egg, then dry ingredients. Chill. Form into balls. Place on a lightly oiled sheet pan. (Cover a cookie pan with foil and spray.) Flatten each ball

with a wet fork vertically and horizontally to form a pattern. Cook at 375 degrees for 8–10 minutes. MAKES 3 ½ TO 4 DOZ.

T H I S R E C I PE I S F ROM MO T H ER’ S HOM E C OM PA N ION C O OK BO OK, PU BL I SH ED I N 1943. I R EM EM BER H ER USI NG T H I S BO OK SI NC E I WA S OL D ENOUGH T O R EM EM BER . — DA N EL L

Dressed up for one of the annual Superbowl par ties

70

|

Nana’s Kitchen

l air. Danel yi ng her h sonville, M axine dr ck d Ja an y in g ke hin M ic e were teac and M axin e time. th at da ri Flo


Blueberry Peach Pie from Maxine via Linda Upton

Julie loves this pie not only because it’s tasty, but the orange and purple colors are lovely (especially streaked on vanilla ice cream). She hunted the recipe and found out that it originally came fro Maxine’s friend Linda Upton in Atlanta so Julie called her out of the blue for the recipe.

pie shells

1 1/2 cup sugar

blue berries

1 cup flour

peaches (I use one frozen bag per pie)

1/2 cup sour cream

4 tablespoons butter

2 eggs

Pour berries and peaches in shell. Mix other

ingredients (saving out butter and 1/2 cup flour and 1/2 cup sugar for topping) and pour over fruit. CRU NCH Y TOP M I X T U R E:

Cut butter into mixture of 1/2 cup flour and 1/2 cup sugar. Sprinkle on top. Bake at 350° for 45 minutes to an hour. Serve with vanilla ice cream.

A pony for M axine’s birthday. M ia m i, FL (1950)

desserts | 71


Tipsy Parson from Danell

Big Scott used to call this ‘liquor cake’. He loved it.

1 sponge cake or deli pound cake, cut into large pieces

fresh or canned fruit (fresh strawberries, blueberries + kiwi, etc.)

1 cup of rum or bourbon

toasted almonds (optional)

3 pkgs. vanilla instant pudding (or you can make your own custard with eggs, milk and sugar)

whipped cream or cool whip

Sprinkle the rum over the cake pieces. Add any leftover liquor to the pudding or drink it. Layer the

different items in this order: cake, whipped cream and fruit, then repeat, in a large glass snifter type bowl. Refrigerate.

I F YOU ’ R E A C H U R C H G OE R YOU CA N I N V I T E YOU R PA ST OR , P R I E ST, OR W HOM E V E R — C HOI R DI R E C T OR M AY BE — OV E R F OR DE S S E RT. BE SU R E T O OR DE R A TA X I F OR H I M / H E R I N A DVA NC E .

Peach Custard Pie from Danell

3 or 4 peaches, sliced

2 eggs

juice of 1 lemon over peaches

3 tablespoons flour

1/3 cup sugar

2/3 cup milk

½ teaspoon vanilla

Mix sugar, eggs, flour, vanilla and milk. Pour over peaches in prepared pie crust. Bake 325° for 1 hour T H I S I S A VA R I AT ION OF M IC K’ S MOM ’ S R E C I P E . S OM E T I M E S I T H R OW I N S OM E BLU E BE R R I E S , S I NC E T H E Y ’ R E I N S E A S ON AT T H AT T I M E .

72

|

Nana’s Kitchen


Pumpkin Pie from Scotty P R E H E AT OV E N T O 4 0 0 DE GR E E S

Scotty on Na na ’s ba ck porch.

small roasting pumpkins

1 tsp. cinnamon

1 1/2 cup evaporated milk or rich cream

1/2 tsp. cloves

6 Tblsp. brown sugar

1/3 cup dark corn syrup or light molasses

2 Tblsp. white sugar

3 slightly beaten eggs

1/2 tsp. salt

1 tsp. vanilla or 2 Tblsp. brandy or rum

Slice pumkins in half, scoop out seeds and rub with olive oil. Place face down on baking sheet and roast 40 minutes or until soft. Mash pumpkin and add ingredients through eggs. Cool slightly and add vanilla, brandy or rum. Pour mixture into pie shells and bake until golden. Serve with whipped cream.

Cam Generated by

Scanner

( NO T E: R E C I P E I S F OR ON E P I E , S O YOU S HOU L D D OU BL E I T. A L S O, I F T H E C RU ST BE GI N S T O GE T T O O BR OW N BE F OR E T H E P I E I S D ON E , P L AC E T I N F OI L L IGH T LY OV E R E AC H P I E .)

, 20 05 ber’s weddi ng at Scott & Am an eg K d an La ney

Scotty duri ng hippie UNCW the days when he wor ke in a co -op, w d en ba refooted an t d ate vega n

ho looks “T hat kid w p? ” To ot rr like Ca who Yeah, people know him didn’t even lie they Ju ll te would show. a at m saw hi

desserts | 73


todd

d sh

apéritif Julie’s hand!) (That’s ginger ale in

74

|

Nana’s Kitchen


DRINK

drinks

hots

Drinks

SHOTS

INKS

drinks drinks | 75


Virgin Holiday Drink from Bernice Goodwin

ginger ale and pineapple juice Freeze pineapple in ice trays. When ready pour

Ginger Ale over the cubes in your favorite Holiday high ball. Mmmmm good. We used Green Tea Ginger Ale this year and it was really good.

Dirty Pickle Martini Caroline and Jerry make a ‘Dirty Pickle’ that is the same as a Dirty Martini but substitute a homemade dill pickle and juice for the olive.

Mickey and Jay nell at the Thom as house on Foushee Street

h trip 2012 Fa m ily beac 76

|

Nana’s Kitchen


Washington Apple Shots from Jerry

1 part sour apple pucker 1 part crown royal 1 part cranberry

In-law love!

Best Bloody Mary 1 jigger vodka ice Clamato juice 1 drop Worcestershire sauce

1 dash celery salt 1/4 Tbsp. horseradish black pepper slice of lime

Garnish with piece of celery.

Ginger Pomegranate Margaritas from Julie

MAKES 2

2 ounces tequila 1 ounce triple sec 1 1/2 ounces pomegranate juice 1 ounce fresh lime juice

1 ounce ginger-infused simple syrup (1 part water, 1 part sugar + 1 tbsp. minced fresh ginger) 1/2 teaspoon ginger juice

Garnish with pomegranate seeds and curly lime peel.

drinks | 77


main

en

ENTRÉES

main 78

|

Nana’s Kitchen


ENTRÉ

tréeS

ntrée Main Dishes/ ENTRÉES

in

main

MAI main dishes | 79


Beans and Rice This is something I concocted years ago. I do know that Big Scott liked it and Julie, I remember making it for you when you broke your wrist on a skiing trip and I stayed with you for a few days at that time when Julie was in grad school in Greenville.

1 large sweet onion, chopped 1 clove garlic, chopped 1 14-oz. can of diced tomatoes (or fresh in summertime) 1/2 tsp. cumin 1 cup brown rice 2 1/2 cup water (or whatever your rice calls for) 2 or 3 veg. bouillon cubes

DA N EL L

2 or 3 cans of favorite beans: black, pinto, cannolini, etc., drained and rinsed (a mixture is good) green pepper, chopped in large pieces olive oil 1 can of shoe peg white corn sour cream freshly grated parmesan cheese

If you’re using real brown rice, which requires about 50 minutes cooking time, combine everything in a dutch oven, except for the green pepper, and cook for the amount of time that the rice requires. Add the green pepper in the last 10 minutes. S E RV E W I T H S OU R C R E A M A N D F R E S H LY GR AT E D PA R M E S A N C H E E S E .

on her right: Nana holding Danell and an’s second left is Mr. Helmey, Aunt Lilli their husband (Nell’s stepfather) and as we son, Robert Helmey (or ‘Snooky’ tiful house know him). He owned a beau anim als with many acres and lots of nnah. in rura l Georgia outside of Sava ell Dan said e!,” ther go to “I loved p (That’s where her antique pum orga n came from.) 80

|

Nana’s Kitchen


Beef Tenderloin from Susan Wood

I make it traditionally on Christmas Eve. CA ROL I N E

W H E N YOU BU Y YOU R T E N DE R L OI N AT T H E ST OR E A S K T H E BU T C H E R T O T R I M T H E FAT.

Rub the tenderloin with olive oil and sprinkle

with Montreal Steak Seasoning (McCormicks) Place in Broiler pan and cover with uncooked bacon. Preheat oven to 450°. Cook tenderloin at for

15 minutes then reduce to 350° and cook until thermometer inserted in the thickest portion registers 140°. Let tenderloin rest for 5 to 10 minutes. CA R OL I N E S E RV E S I T W I T H K NOR R’ S BE R NA I S E S AUC E (OR HOM E M A DE).

Black Beans, Corn and Rice from Danell

3 cans black beans 2 cans white shoe peg corn

3 cans vegetable broth or bullion 2 cups cooked rice

2 cans spicy tomatoes w/chilies

1 tsp. cumin

1 onion, chopped

salt and pepper to taste

1 green pepper, chopped 1 1/2 tsp. garlic, minced

2 T. olive oil sour cream parmesan, grated

Sauté onions in garlic and olive oil. Add veggie broth. Add all canned ingredients and bring to boil. Add rice. Add green pepper. S E RV E W I T H S OU R C R E A M A N D PA R M E S A N GA R N I S H .

main dishes | 81


Green Tomato Pasta This recipe I lost a long while back; however, I’ll try to write it from memory. DA N EL L

4 lbs. green tomatoes 4–5 beef bullion cubes lots of freshly grated parmesan cheese 3–4 tsp. of dried basil basil and dill

3/4–1 lb. of fettuccine (judge based on how much liquid is in the pot.) garlic parmesan cheese olive oil

Cut tomatoes in large chunks. Place in a large pot

with bullion cubes, a couple of tablespoons of minced garlic and basil and cover with water. Cook approx. 30 minutes. Add dried fettuccine and push it down into the pot. When almost done, add a lot of parmesan cheese: maybe one cup or more. Salt and pepper to taste. Hope this works. P S: S OM E E X T R A V I R GI N OL I V E OI L N E E D S T O BE A DDE D. A L S O S OM E DR I E D DI L L .

Ribs by Scott III RU B:

1/4 cup firmly packed brown sugar

3 Tbsp. black pepper

1/4 cup paprika

2 tsps. onion powder

3 Tbsp. coarse salt 1 Tbsp. smoked salt (or additional Tbsp. course salt)

2 tsps. garlic powder 2 tsps. celery seed 1 tsp. ground cayenne pepper

Peel fat off back of pork ribs. Put rub on pork chops. Grill 250 degrees for 2 hours or until bones become

exposed, flipping every 30 minutes. Use your favorite barbecue sauce (Sweet Baby Ray’s or Kraft) over chops. Turn grill up to med. high. Turn chops gently, so they don’t fall off the bone. Keep turning gently until golden brown. Let rest. Eat! 82

|

Nana’s Kitchen


Clean-out-the-Fridge Stir Fry from Scott III

1 or 2 cups of the following:

mushrooms

onions

2 Tblsp. honey

peppers (all colors) zucchini nappa cabbage or whatever broccoli

oil 2 Tblsp. sesame oil 1 tsp. fish oil 3 Tblsp. lite soy sauce 1/4 fresh ginger or 1 Tblsp. of powdered ginger

Prep veggies into bite-sized pieces so they cook evenly. (1 to 2 cups of each veg.) Wok on med. hi. Add onion to oil. Cook in oil until translucent. Add root veggies first, tossing constantly. Mix the following: 2 T. honey, 2 T. sesame oil, 1 t. fish oil, 3 T. lite soy sauce. Grate 1/4 C. fresh ginger OR use 1 T. powdered ginger. Add

peppers (green, red or yellow), zucchini, Napa cabbage or whatever, tossing constantly for 3–4 min. Add broccoli, mushrooms or any other veggies that cook quickly. Continue tossing for a minute or so. Taste and add more sesame sauce if needed. Serve over your favorite rice or noodles. This can be made with meat or tofu. In this case, brown the meat/tofu first and set aside. Add last. If you use tofu, drain the tofu between two plates with a book on top. You’ll need to drain it several times — every 45 minutes— until moisture is gone. Cube and marinate how you decide.

main dishes | 83


Spanish Yellow Rice and Chicken (Arroz con pollo)

Mother’s recipe can be simplified, if you prefer, by using boneless, skinless chicken tenderloins, or if you’re in a super hurry and no company is coming, you can use Valley Fresh white chicken (contains no preservatives or additives). In either case you would need to use chicken broth in place of water. According to Mother, the original recipe also included a couple of fresh tomatoes, chopped. DA N EL L

Aunt Odessa

84

|

Nana’s Kitchen

1 (2 ½ or 3 lb.) fryer chicken

3 Tbsp. cooking oil

2 large onions, chopped 2 bell peppers, chopped

1 small can pimiento, cut in strips

3 cloves garlic, minced

½ cup small English peas

2 cup Uncle Ben’s Long Grain Rice

garlic salt

½ tsp. Spanish saffron

2 Tbsp. olive oil

Cut up fryer. Sprinkle with salt, pepper and garlic salt. Put oil into large roaster. Add onions, bell peppers and garlic cloves. Sauté until lightly browned. Drop in cut pieces of chicken. Cover

and cook until just tender, stirring occasionally. In saucepan put 3 ½ cups water, saffron, salt (to taste) and rice. Cook about 10 minutes until grains begin to be tender. Add to chicken; mix well. Cook about 10 more minutes on low heat. Turn off heat and let stand for 20 minutes. Serve chicken in center of large platter. Cover with yellow rice. Garnish with peas and pimiento. There is a bit of history to the origin of this recipe: In the mid 1930s when Mother and Daddy lived in Lakeland, Florida, where they met and married, they often visited the Columbia Restaurant in Ybor City, Tampa. This was a Cuban restaurant, Ybor being the Cuban area of the city. (Many of our relatives on Mother’s side still live in the Lakeland area.) The restaurant is still in existence. In fact, I recently saw a write-up about it in Southern Living: quite an upscale place, covering a city block.


Nana’s Chicken Pie Mother always kept these in her freezer to take to friends or use for family. Many times I would call her late at night and she was up cooking: I’m talking about 1:00 in the morning. Seems she was always thinking about other people. Maybe a good lesson for all of us.

CRUST:

3 cups plain flour

15 heaping Tbsp. Crisco

1½ tsp. salt

10 Tbsp. water

Mix and knead dough until ‘tough.’ (That’s what she said.) Roll out on floured surface. (about 1/8 in. thick) Roll enough dough to hang over the edges of the casserole dish. Also make a top and fold the edges

in over the top and pinch. PIE FILLING

3 cups cooked chicken 3 cups broth 3 cups of celery, sliced 1 14-oz. can LeSeur peas

1 dash each of sugar, salt & pepper 3 chopped potatoes 1 cups of onions, chopped

In separate pot, cook celery, onion, and sugar, salt and pepper. Cook 15 min. before adding potatoes. Cook until just tender: about 10 min. Cool. Mix in chicken and 3 heaping Tbsp. flour. Then add peas, drained. Bake at 450 degrees for 45 minutes if frozen or 35–40 minutes if unfrozen. T H I S M A K E S E I T H E R ON E 9X13 PA N A N D A S M A L L E R ON E OR 2 M E DI U M P I E S .

birthday.’ ‘Momie and me on my l, 1943, Mia mi. nel Da y bab and na Na main dishes | 85


Pasta Carbonara S E RV E S 3 – 4 A S A PA STA C OU R S E

1 Tblsp. olive oil

1 clove garlic crushed

1 egg, beaten

1 Tblsp. white wine vinegar

3 Tblsp. butter ¼ cup freshly grated parmesan cheese Big Scott’s carbonara is actually from the 1995 book, The Frugal Gourmet Cooks Italian. He did put his own spin on it however: he substituted bacon for pancetta.*

¾ cup milk ¼ cup chopped bacon

½ lb. dry penne pasta (Scott used thin spaghetti or angel hair) salt and pepper to taste

GARNISH

additional freshly grated parmesan cheese

chopped fresh parsley (optional)

Bring a kettle of water to boil for the pasta, adding a bit of salt. Chop the bacon coarsely and sauté in butter with the garlic until transparent. Simmer

the milk gently in a small saucepan along with the sautéed bacon and butter for 4 minutes. Add vinegar. This will turn the milk to cheese. Simmer, stirring, for about 15 minutes, or until the sauce cooks smooth. Boil the pasta in a large pot of lightly salted water until al dente. Drain well and return to the pot.

Immediately throw in the hot milk mixture, beaten egg, and Parmesan cheese. Toss together quickly and adjust the salt and pepper to taste. Garnish with chopped parsley and parmesan. * E DI T OR’ S NO T E: H E C OU L DN ’ T H AV E G O T T E N PA NC E T TA I N R O C K I NGH A M E V E N I F H E WA N T E D T O!

86

|

Nana’s Kitchen


Hot Chicken Salad Casserole 1/2 pkg. slivered almonds (toasted) 2 cup cooked chicken 1 cup celery diced

2/3 cup mayonnaise 1/2 tsp. salt 2 T. lemon juice 2 T. grated onion

TOPPING:

1/2 cup crushed potato chips Big Scott’s mother, ‘Miss Caroline’: Caroline Craw ford Covi ngton Thom as, born 1901 in Rockingham.

1/2 cup shredded cheese

Bake at 450 degrees for 10 min.

This recipe is from ‘Miss Caroline’ (as we called her), Caroline and Scott’s other grandmother. Such a sweet lady...a true southern belle. She had Maxine, Mother and me over for lunch one day and served this. I thought it was delicious, so I asked her for the recipe. As I recall, she served it with roasted asparagus and aspic. Mmmmm, good!

Easy Sweet-n-Sour Baked Chicken by Amber

This sounds crazy but it’s super easy & it works. A M BER

1 jar of grape jelly (8 oz. size)

1 packet of Lipton’s onion soup mix

1 small bottle of Catalina salad dressing (the bright orange kind)

chicken rice

Mix ingredients together in a bowl & then pour

it over the chicken on a bed of rice in baking dish. Cover with foil, bake 350 for 20–30 minutes

(depending on the size of the chicken cuts)

Voila! Sweet & Sour chicken dish at home.

main dishes | 87


Quiche from Danell

This is originally Danell’s recipe with additions from Julie.

filling: onions, red peppers and mushrooms, zucchini, squash, broccoli or even shrimp, etc. 1/2 cup light mayo 1 cup cottage cheese 1/4 cup flour 3–4 eggs

3/4 cup shredded cheese (anything but parm.) tad of milk (only if it’s too thick) 1/2 tsp of dill or basil tad of salt white pepper (optional) tomatoes (for top)

Fill pie shell crust with about 2/3 veggies. Mix

all over ingredients. Add flour slowly and whisk. Pour egg mixture over veggies in crust. Julie suggests adding sliced tomatoes on top. Bake on foil-covered cookie sheet at 375° for 50 min. J U L I E: ( I F I ’ M G OI NG T O F R E E Z E T H E M I S L IGH T LY U N DE R C O OK .) W H E N I D OU BL E OR QUA DRU P L E R E C I P E I A LWAY S N E E D A F E W MOR E E G G S .

Danell in the hospital with newborn Julie

farm Aunt Lillian’s and Jaynell at s wa an lli Li t Ma xi ne, Da nell, un of Sava nnah (A Nell— 20 miles outside . Her daughter ter sis l tal t oo Da ddy Da n’s 6-f ’s mother.) e—was Jaynell his favorite niec

88

|

Nana’s Kitchen


Picadillo (“pee-kah-DEE-yo”)

This is what Cubans do with ground beef instead of making hamburgers. There are many versions, but this is the most authentic, according to Danell.

2 Tblsp. cooking oil 2 large garlic cloves, minced 1 large onion, chopped coarsely salt and pepper to taste 1 lb. lean ground beef 1/3 cup dry white wine

2 large ripe tomatoes, peeled and chopped (or 1 can diced tomatoes) 1/3 cup pimiento-stuffed olives sliced in 3rds 1 seeded green pepper, chopped in half-inch squares

1/2 cup raisins, plumped up in hot water Fry garlic and onion in oil for 5 min., stirring frequently. Add seasonings, meat, and wine then stir again. Add tomatoes, raisins, olives and stir. Add green pepper and cook only enough for it

to get hot; they should retain crispness and color. Serve over rice. Laney, Kegan and newborn Gray

NO T E: I C OP I E D T H E R E C I P E A S I T I S W R I T T E N; HOW E V E R , I T H I N K T H E M E AT S HOU L D BE BR OW N E D BE F OR E T H E W I N E , T OM AT OE S , E T C. A R E A DDE D, J U ST S AY I N ’.

main dishes | 89


90

|

Nana’s Kitchen


main dishes | 91


Thanks to everyone for your contributions. Danell worked diligently typing up recipes and Caroline spent lots of time hunting through photos and recipe cards. LOVE, JULIE

© 2 0 1 3 / / T Y P E - A C R E AT I V E DESIGNED BY JULIE OFF AND ON OVER A FEW YEARS, WITH HELP ON OCCASION FROM A FEW UGA STUDENTS (ESPEC I A L LY A M E L I A W I L S O N ) . F I N A L LY P R I N T E D I N 2 0 1 3 !

From left to right: Danell, Julie and Gray. Any resemblence?

This is a letter I received from Big Scott when I was a freshman in college. He wanted a copy of a picture of me that Nana had gotten for Christmas (my senior picture, pretty much the only good picture I ever took) to put in his office with his other family pictures. Loved me some Big Scott!! xoxox

92

|

Nana’s Kitchen


main dishes | 93

Cookbook 2014  
Cookbook 2014  
Advertisement