Mrs. Williams loved to make what we now call appetizers at Christmas time. She probably didn't call them that, but they were always stored away in her Frigidaire side by side refrigerator with pies and cookies and fruit cake in tin boxes ready for company. I swear that fridge stretched. I have never been able to get as much in a refrigerator as she did.
The thing I liked best, I think, is her shrimp dip. She served it with crackers, but a spoon would have been fine with me, and she really could have left out the shrimp. While I like shrimp, I LOVE cocktail sauce.
Recipe:
6 oz. cream cheese - lower fat is fine
1 pt. sour cream - lower fat is fine
1 1/2 bottles Cross-Blackwell's cocktail sauce
3-5 drops hot pepper sauce
1 lb.cooked tiny shrimp
Mix together the cream cheese, sour cream, cocktail sauce and red pepper sauce. It is okay if there a few small lumps of cream cheese. Stir in shrimp. Refrigerate until time to serve. Serve with your favorite crackers.
Note: Try to use only Cross-Blackwell cocktail sauce. It really is better. I usually buy the 1 lb. package of precooked and shelled tiny little shrimp, but if you can only find larger shrimp, cut them into 2 or 3 pieces.
Wednesday, October 19, 2011
Tuesday, October 18, 2011
Lemon Chess Pie/ Computer on the Blink
When we moved to Macomb, Illinois, we found a sweet cherry tree full of cherries in our back yard. A neighbor asked David, aged 10, if he liked cherry pie. He said that he really didn't know because he had only ever had pecan or lemon chess. That wasn't qauite true, I don't think, but he wasn't off by much. Berries and other fruits were usually made into cobblers.
This pie is just about as rich as a pie can get, rivaling pecan pie, in my opinion. It is pretty much a special occasion pie and served in thin slices. Mother made it frequently for holidays, but I don't think Mrs. Williams did.
One year when we were living in Huntsville, Uncle Hubert, his daughter and several grandchildren came up to visit while Mr. Williams was there. We had people all over the place. It was lots of fun, but a bit confusing for the cook. I put two lemon chess pies into the oven and not until 15 minutes later noticed a bowl with sugar in it sitting on the counter. Not knowing what else to do, I took the pies out of the oven, scooped all the pie part out into the bowl of sugar, stirred vigorously, poured it back into the crusts and put them back into the oven. They were the strangest looking lemon chess pies I ever saw, but they tasted okay.
Lemon chess pies as made by members of our family are quite tart. We really are happiest when they make your lips pucker, but after serving them uncomfortably tart to Tracy's family, I have toned things down a bit.
When we were growing up, Southern Baptist receptions, showers and other celebrations in Jarratt usually had lemon crust tartlets and pecan tassies with cheese straws or wafers and tiny salty country ham biscuits to "take the sweet taste out of your mouth." I can't prove that this expression was invented by our family, but the Robinsons certainly took it to heart. A small plate of country ham slivers was passed around after every holiday meal when ham was served. Bubba and I agreed that even when you were so full you couldn't eat another bite, you could still find room for a bite of ham to "take the sweet taste out of your mouth."
Sister in law Dianne and I are going to make lemon chess tartlets for niece Sarah's wedding in Virginia a week from Saturday, and since I haven't made them in a long time,I decided to make a practice batch for Del and the three men who are building the humongous closet in our basement. They passed the wedding worthy test, so here is the recipe.
As you will notice when you read the recipe, this pie is quite rich, so cut it into thin slices, and be sure to refrigerate. All those eggs could could cause problems if you don't.
Recipe:
2 c. sugar
2 T. finely grated lemon zest
1 T. flour
1 T. white plain stone ground corn meal (or additional T flour)
4 beaten eggs
1/4 cup melted and cooled butter
1/2 c. fresh lemon juice, or a little more for puckery lips
1/4 c milk
Whisk all ingredients until thoroughly combined. Pour into 9" pastry shell. Bake 50-60 minutes in preheated 350 degree oven. Tooth pick will come out clean.
Tartlets:
One recipe of filling will make 69 tarts when baked in shells approximately 1 and 3/4" across and 1" deep. I use a scoop that holds almost 1 T. filling. Two pie crust sheets from the refrigerator case (one box) will make 48 shells when cut with a 2 and 1/4" cutter.
Note: If buying pans, I suggest you try to get this size for optimum lemon filling/crust ratio. I also recommend getting the 48 cup pans. It makes it so much easier when making a big batch of tartlets.
My computer has gotten indigestion or something. Maybe it's being exposed to all this food talk. I'll be sharing with Del for a bit, so things will be somewhat sporatic. We'll also be in Virginis for a couple of weeks, so I may not have internet access.
This pie is just about as rich as a pie can get, rivaling pecan pie, in my opinion. It is pretty much a special occasion pie and served in thin slices. Mother made it frequently for holidays, but I don't think Mrs. Williams did.
One year when we were living in Huntsville, Uncle Hubert, his daughter and several grandchildren came up to visit while Mr. Williams was there. We had people all over the place. It was lots of fun, but a bit confusing for the cook. I put two lemon chess pies into the oven and not until 15 minutes later noticed a bowl with sugar in it sitting on the counter. Not knowing what else to do, I took the pies out of the oven, scooped all the pie part out into the bowl of sugar, stirred vigorously, poured it back into the crusts and put them back into the oven. They were the strangest looking lemon chess pies I ever saw, but they tasted okay.
Lemon chess pies as made by members of our family are quite tart. We really are happiest when they make your lips pucker, but after serving them uncomfortably tart to Tracy's family, I have toned things down a bit.
When we were growing up, Southern Baptist receptions, showers and other celebrations in Jarratt usually had lemon crust tartlets and pecan tassies with cheese straws or wafers and tiny salty country ham biscuits to "take the sweet taste out of your mouth." I can't prove that this expression was invented by our family, but the Robinsons certainly took it to heart. A small plate of country ham slivers was passed around after every holiday meal when ham was served. Bubba and I agreed that even when you were so full you couldn't eat another bite, you could still find room for a bite of ham to "take the sweet taste out of your mouth."
Sister in law Dianne and I are going to make lemon chess tartlets for niece Sarah's wedding in Virginia a week from Saturday, and since I haven't made them in a long time,I decided to make a practice batch for Del and the three men who are building the humongous closet in our basement. They passed the wedding worthy test, so here is the recipe.
As you will notice when you read the recipe, this pie is quite rich, so cut it into thin slices, and be sure to refrigerate. All those eggs could could cause problems if you don't.
Recipe:
2 c. sugar
2 T. finely grated lemon zest
1 T. flour
1 T. white plain stone ground corn meal (or additional T flour)
4 beaten eggs
1/4 cup melted and cooled butter
1/2 c. fresh lemon juice, or a little more for puckery lips
1/4 c milk
Whisk all ingredients until thoroughly combined. Pour into 9" pastry shell. Bake 50-60 minutes in preheated 350 degree oven. Tooth pick will come out clean.
Tartlets:
One recipe of filling will make 69 tarts when baked in shells approximately 1 and 3/4" across and 1" deep. I use a scoop that holds almost 1 T. filling. Two pie crust sheets from the refrigerator case (one box) will make 48 shells when cut with a 2 and 1/4" cutter.
Note: If buying pans, I suggest you try to get this size for optimum lemon filling/crust ratio. I also recommend getting the 48 cup pans. It makes it so much easier when making a big batch of tartlets.
My computer has gotten indigestion or something. Maybe it's being exposed to all this food talk. I'll be sharing with Del for a bit, so things will be somewhat sporatic. We'll also be in Virginis for a couple of weeks, so I may not have internet access.
Friday, October 14, 2011
Fried/Baked Dried Apple Pies/Turnovers
A favorite dessert in Virginia and in other southern states is the fried pie. Both Mother and Mrs. Williams made them, but they did it a little differently.
When I was little, Mother dried her own apples. I remember she peeled them and spread them on a white sheet to dry in the hot sun. I think she put them on the roof of the pump house so the animals could not get to them and brought them onto the screen porch at night. They turned quite dark and had the stronger flavor of the dried apples sold in bulk at health food markets. The packaged ones I buy in regular grocery stores are treated to keep them light in color, and I think they taste very much like fresh apples when cooked.
Mother also made her own pastry for her turnovers, as she called them. I don’t have that recipe, but I think I remember that she said she didn’t make them quite as short so they would hold up better to frying. I don’t know if the term “quite as short” is commonly used, but she meant it to say she didn’t use as much shortening. Del says Mrs. Williams made her pastry from scratch in the early years, but by the time I came into the family, she used canned biscuits. Either works, but I’m partial to pastry. My homemade pie dough in the rectangular box in the refrigerator case works just fine. It’s a little more trouble to use pastry, of course, because you have to reroll the scraps of dough after the first cutting.
Del says that his mother occasionally made dried peach fried pies, but I only remember eating apple ones at home or at the Williams’ house. A bakery here in Carrollton makes fried pies that have regular juicy pie filling of various kinds, but they just aren’t as good.
Recipe:
1 roll of 10 canned biscuits
1 package dried apples
2 cups water
Put apples and water into small pot and simmer, covered, until the water evaporates and the apples are tender. Add a little extra water if needed before apples are tender, but be sure you let it evaporate. Mash some of the apples with potato masher, but leave them lumpy. TASTE FOR SWEETNESS. I usually don’t add any, but you might want to. Let cool.
Roll out individual biscuits until thin. Place about 1/8 c. apple mixture on each biscuit, form into a half circle and press edges together so the filling will not leak out. Then crimp edges with a fork.
Heat ½ inch oil in iron or other frying pan and fry the pies until golden. One package of apples makes just enough for 10 turnovers. Eat while still warm.
OR
Cut circles from your own pie dough or refrigerated crusts. You can determine the size of the turnover by the size of the cutter you choose, but adjust the amount of filling accordingly. If you over fill, they will ooze while frying. Mini pies are pretty, I think. Fry until golden. Eat while still warm.
OR
Use either biscuits or pie dough, but bake them instead of frying. Spread ½ tsp. oil on a cast iron griddle or pan and place it in the oven at 400 degrees until hot. Place turnovers onto the hot pan and brush the top with a little oil. Bake until golden brown. These don’t take me back to my childhood, but they are less trouble and have less fat. Del thinks that since I don’t use sugar and they don’t have the taste of fat, they might benefit from a sprinkle of powdered sugar when taken from the oven, but I think they are just fine as they are
When I was little, Mother dried her own apples. I remember she peeled them and spread them on a white sheet to dry in the hot sun. I think she put them on the roof of the pump house so the animals could not get to them and brought them onto the screen porch at night. They turned quite dark and had the stronger flavor of the dried apples sold in bulk at health food markets. The packaged ones I buy in regular grocery stores are treated to keep them light in color, and I think they taste very much like fresh apples when cooked.
Mother also made her own pastry for her turnovers, as she called them. I don’t have that recipe, but I think I remember that she said she didn’t make them quite as short so they would hold up better to frying. I don’t know if the term “quite as short” is commonly used, but she meant it to say she didn’t use as much shortening. Del says Mrs. Williams made her pastry from scratch in the early years, but by the time I came into the family, she used canned biscuits. Either works, but I’m partial to pastry. My homemade pie dough in the rectangular box in the refrigerator case works just fine. It’s a little more trouble to use pastry, of course, because you have to reroll the scraps of dough after the first cutting.
Del says that his mother occasionally made dried peach fried pies, but I only remember eating apple ones at home or at the Williams’ house. A bakery here in Carrollton makes fried pies that have regular juicy pie filling of various kinds, but they just aren’t as good.
Recipe:
1 roll of 10 canned biscuits
1 package dried apples
2 cups water
Put apples and water into small pot and simmer, covered, until the water evaporates and the apples are tender. Add a little extra water if needed before apples are tender, but be sure you let it evaporate. Mash some of the apples with potato masher, but leave them lumpy. TASTE FOR SWEETNESS. I usually don’t add any, but you might want to. Let cool.
Roll out individual biscuits until thin. Place about 1/8 c. apple mixture on each biscuit, form into a half circle and press edges together so the filling will not leak out. Then crimp edges with a fork.
Heat ½ inch oil in iron or other frying pan and fry the pies until golden. One package of apples makes just enough for 10 turnovers. Eat while still warm.
OR
Cut circles from your own pie dough or refrigerated crusts. You can determine the size of the turnover by the size of the cutter you choose, but adjust the amount of filling accordingly. If you over fill, they will ooze while frying. Mini pies are pretty, I think. Fry until golden. Eat while still warm.
OR
Use either biscuits or pie dough, but bake them instead of frying. Spread ½ tsp. oil on a cast iron griddle or pan and place it in the oven at 400 degrees until hot. Place turnovers onto the hot pan and brush the top with a little oil. Bake until golden brown. These don’t take me back to my childhood, but they are less trouble and have less fat. Del thinks that since I don’t use sugar and they don’t have the taste of fat, they might benefit from a sprinkle of powdered sugar when taken from the oven, but I think they are just fine as they are
Wednesday, October 12, 2011
Tuna Casserole - Easy Enough for Children of All Ages
I don't know if the part of the brain that understands math also is in charge of the sense of direction, but I am sadly lacking in both areas, so
when I was in high school, I took just enough math to be accepted into Westhampton and immediately stopped taking it so my grade point average would be high enough for me to be accepted. Two years of Algebra and one year of Plane Geometry. Plane Geometry made sense to me for reasons I don’t understand, but only the extra tutoring Mr. Cashwell gave struggling students on Tuesday afternoons got me through Algebra 2. Because I did well in most of my other classes, my plan worked.
When I quit taking math, I had time in my schedule to take something else, so I took Home Ec from Mrs. Polly Slate. Three recipes from that class are still in my recipe box – tuna casserole, pork chop casserole and kolachky. The tuna casserole definitely belongs in the easy enough for children to make category, but I’ll post the others down the road.
Tuna casseroles of various kinds were standard fare for the inexperienced and short of cash cook back in our early years, but because of the mercury and other bad stuff in the water, we are now advised to limit use of it and some other big fish, so you might want to Google for health recommendations.
I was amused when looking at this recipe to see that it called for a nickel bag of potato chips. That was back in the days when a nickel was still a nickel and occasionally had a buffalo on it.
Recipe
1 large can water packed light tuna
1 can cream of mushroom soup
¼ cup sour cream
Small can baby peas, drained (or frozen baby peas, thawed)
Pepper
Single serving regular potato chips
Mix everything except chips and pour into sprayed casserole dish. Open the bag of chips enough so it won’t pop and squeeze it to make crumbs. Sprinkle chips evenly over casserole. Bake at 350 degrees until bubbly and brown around the edges, about 20 minutes. The low fat versions of everything work just fine. You could substitute buttery cracker crumbs for the chips, but I think the potato chips are better.
Note
If you like, you could add ¼ cup milk and a cup of leftover rice or noodles and substitute leftover corn for peas.
when I was in high school, I took just enough math to be accepted into Westhampton and immediately stopped taking it so my grade point average would be high enough for me to be accepted. Two years of Algebra and one year of Plane Geometry. Plane Geometry made sense to me for reasons I don’t understand, but only the extra tutoring Mr. Cashwell gave struggling students on Tuesday afternoons got me through Algebra 2. Because I did well in most of my other classes, my plan worked.
When I quit taking math, I had time in my schedule to take something else, so I took Home Ec from Mrs. Polly Slate. Three recipes from that class are still in my recipe box – tuna casserole, pork chop casserole and kolachky. The tuna casserole definitely belongs in the easy enough for children to make category, but I’ll post the others down the road.
Tuna casseroles of various kinds were standard fare for the inexperienced and short of cash cook back in our early years, but because of the mercury and other bad stuff in the water, we are now advised to limit use of it and some other big fish, so you might want to Google for health recommendations.
I was amused when looking at this recipe to see that it called for a nickel bag of potato chips. That was back in the days when a nickel was still a nickel and occasionally had a buffalo on it.
Recipe
1 large can water packed light tuna
1 can cream of mushroom soup
¼ cup sour cream
Small can baby peas, drained (or frozen baby peas, thawed)
Pepper
Single serving regular potato chips
Mix everything except chips and pour into sprayed casserole dish. Open the bag of chips enough so it won’t pop and squeeze it to make crumbs. Sprinkle chips evenly over casserole. Bake at 350 degrees until bubbly and brown around the edges, about 20 minutes. The low fat versions of everything work just fine. You could substitute buttery cracker crumbs for the chips, but I think the potato chips are better.
Note
If you like, you could add ¼ cup milk and a cup of leftover rice or noodles and substitute leftover corn for peas.
Sunday, October 9, 2011
Shrimp and Grits
As I understand it shrimp and grits started out in the Charleston area as a somewhat humble dish eaten by fishermen for breakfast, but migrated to elegant tables and is now served in restaurants all over the place. Del and I have tried shrimp and grits just about every time we have seen them on a menu and each time, they have been at least a little different. The other night we tried them in Carrollton and they were served on smoked Gouda grits. The recipe I use is a combination of the elements we enjoyed most at the various restaurants and tends to change a little depending on where we ate them last.
Recipe:
Note: Before starting this recipe refer to the Oct. 5, 2011 post with suggestions on buying and preparing shrimp and the recipe for shrimp stock.
2 lb. raw shrimp bought in the shells ( I like easy peel)
2tbs. olive oil
2 large cloves garlic, minced
3-4 tbs. minced onion
4 slices bacon
1 recipe shrimp stock (Oct. 5 post Be sure to reduce until really syrupy)
¼ c. nonfat half and half
¼ c. or more grated parmesan cheese
Black pepper to taste
2 or more shots hot sauce
Parsley for garnish
Heat olive oil in large saucepan and add chopped bacon. When bacon is nearly crisp, add shrimp, garlic and onion and cook 2-3 minutes until shrimp are just beginning to turn pink . Remove shrimp from pan.
Add:
shrimp stock
nonfat half and half
grated parmesan
black pepper to taste
hot sauce
Simmer a couple of minutes until bubbly. Adding back the shrimp at the last minute.
Notes:
If you don't have enough sauce, add a little more half and half or a bit of stock until it seems to be enough and tastes right.
If the sauce tastes bland, you might add a little clam base.
If the stock is too thin, add a little cornstarch slurry.
If it isn't garlicky enough, sprinkle in some garlic powder
If the shrimp are large, or you want it to look like more, cut them in half lengthwise.
After eating at SNOB in Charleston, I sometimes add ¼ cup sliced okra and ¼ cup corn for the last 2-3 minutes and add ¼ cup halved cherry tomatoes on top of the finished dish.
Sometimes I serve the sauce over cheese grits. Then I usually eliminate the cheese from the sauce.
If I don’t have shrimp shells, I use clam juice, clam base or boxed seafood stock as the base for the shrimp stock recipe in the Oct. 5 post. Just be sure to reduce it well and taste to be sure it has sufficient seafood flavor. If not you might add a little clam base.
This makes enough for at least 8 servings of grits. I usually use the 5
minute kind, but the old fashioned coarse ground slow cooking ones have a
great texture if you can find them and have the patience. I add about 1/4cup more water than it calls for the 8 servings so the grits won't be
too stiff.
The dish is really pretty if you pour the grits out on a platter that has a rim and then pour the grits over it. I've also just
used individual bowls and served from the pots on the stove.
Recipe:
Note: Before starting this recipe refer to the Oct. 5, 2011 post with suggestions on buying and preparing shrimp and the recipe for shrimp stock.
2 lb. raw shrimp bought in the shells ( I like easy peel)
2tbs. olive oil
2 large cloves garlic, minced
3-4 tbs. minced onion
4 slices bacon
1 recipe shrimp stock (Oct. 5 post Be sure to reduce until really syrupy)
¼ c. nonfat half and half
¼ c. or more grated parmesan cheese
Black pepper to taste
2 or more shots hot sauce
Parsley for garnish
Heat olive oil in large saucepan and add chopped bacon. When bacon is nearly crisp, add shrimp, garlic and onion and cook 2-3 minutes until shrimp are just beginning to turn pink . Remove shrimp from pan.
Add:
shrimp stock
nonfat half and half
grated parmesan
black pepper to taste
hot sauce
Simmer a couple of minutes until bubbly. Adding back the shrimp at the last minute.
Notes:
If you don't have enough sauce, add a little more half and half or a bit of stock until it seems to be enough and tastes right.
If the sauce tastes bland, you might add a little clam base.
If the stock is too thin, add a little cornstarch slurry.
If it isn't garlicky enough, sprinkle in some garlic powder
If the shrimp are large, or you want it to look like more, cut them in half lengthwise.
After eating at SNOB in Charleston, I sometimes add ¼ cup sliced okra and ¼ cup corn for the last 2-3 minutes and add ¼ cup halved cherry tomatoes on top of the finished dish.
Sometimes I serve the sauce over cheese grits. Then I usually eliminate the cheese from the sauce.
If I don’t have shrimp shells, I use clam juice, clam base or boxed seafood stock as the base for the shrimp stock recipe in the Oct. 5 post. Just be sure to reduce it well and taste to be sure it has sufficient seafood flavor. If not you might add a little clam base.
This makes enough for at least 8 servings of grits. I usually use the 5
minute kind, but the old fashioned coarse ground slow cooking ones have a
great texture if you can find them and have the patience. I add about 1/4cup more water than it calls for the 8 servings so the grits won't be
too stiff.
The dish is really pretty if you pour the grits out on a platter that has a rim and then pour the grits over it. I've also just
used individual bowls and served from the pots on the stove.
Too Easy Grilled Salmon
I recently saw an advertisement for the children’s clothing line called Garanimals. It's a clothing line designed to help young children mix and match. They came out when David was past that age, but they did make an impression on him. One day when he was about 10, we saw the commercial, and he commented that they should make some for older men called Grampimals. Mr. Williams spent 33 ½ years wearing an Army uniform to work every day and never really developed the ability to put an outfit together. Or maybe he missed out on the clothes matching gene, who knows. I do know that before Mrs. Williams even got sick she made me promise that if she went first, I would lay out Mr. Williams’ clothes for her funeral.
When we lived in Huntsville, Alabama, he generally came a couple of times a year to stay with us for a couple of weeks and then went on down to visit his brother In Atmore. And before you ask, no, Uncle Hubert was not behind bars in Atmore, he lived on a farm.
While he was with us, Mr. Williams always had some jobs he wanted to do for us, putting up shelves and doing little repairs. There are more talented handipeople, but none more enthusiastic than he was.
Each project required repeated trips to Home Depot, sometimes more than once a day, and Mr. Williams was always so surprised and pleased that the man in the lumber department remembered him from visit to visit. He always remarked that he could not figure out how that nice young man could remember him. You tell me. Would you be likely to remember a little old guy who showed up pretty nearly daily a couple of times a year in fire engine red coveralls and canvas slip on shoes? I remember that he put those coveralls on hot from the dryer more than once each visit. Not to mention he never met a stranger and loved to talk with people and always not so much walked as trotted. He also had a truly good heart.
The connection between this fond memory of Pops, as Del usually called him, and this salmon recipe is that it was given to us by our neighbor in Huntsville. He was a cardiologist and preferred to prepare salmon steaks instead of beef. We still use this method all these years later.
Recipe:
Salmon steak or filet
For each piece of fish:
1 tsp. low fat mayonnaise
Sprinkle of Cavender’s Greek Seasoning
Spread fish with ½ tsp. mayonnaise and sprinkle with seasoning. Place on hot grill, either outside or inside on a grill pan, seasoned side down. Spread the remaining mayonnaise on other side and sprinkle with seasoning. Grill to your preferred doneness, remembering that it will get tough if overcooked. 6-10 minutes per inch is a good estimate.
Note: If you prefer not to use mayonnaise, I have found that brushing lightly with oil works just fine.
When we lived in Huntsville, Alabama, he generally came a couple of times a year to stay with us for a couple of weeks and then went on down to visit his brother In Atmore. And before you ask, no, Uncle Hubert was not behind bars in Atmore, he lived on a farm.
While he was with us, Mr. Williams always had some jobs he wanted to do for us, putting up shelves and doing little repairs. There are more talented handipeople, but none more enthusiastic than he was.
Each project required repeated trips to Home Depot, sometimes more than once a day, and Mr. Williams was always so surprised and pleased that the man in the lumber department remembered him from visit to visit. He always remarked that he could not figure out how that nice young man could remember him. You tell me. Would you be likely to remember a little old guy who showed up pretty nearly daily a couple of times a year in fire engine red coveralls and canvas slip on shoes? I remember that he put those coveralls on hot from the dryer more than once each visit. Not to mention he never met a stranger and loved to talk with people and always not so much walked as trotted. He also had a truly good heart.
The connection between this fond memory of Pops, as Del usually called him, and this salmon recipe is that it was given to us by our neighbor in Huntsville. He was a cardiologist and preferred to prepare salmon steaks instead of beef. We still use this method all these years later.
Recipe:
Salmon steak or filet
For each piece of fish:
1 tsp. low fat mayonnaise
Sprinkle of Cavender’s Greek Seasoning
Spread fish with ½ tsp. mayonnaise and sprinkle with seasoning. Place on hot grill, either outside or inside on a grill pan, seasoned side down. Spread the remaining mayonnaise on other side and sprinkle with seasoning. Grill to your preferred doneness, remembering that it will get tough if overcooked. 6-10 minutes per inch is a good estimate.
Note: If you prefer not to use mayonnaise, I have found that brushing lightly with oil works just fine.
Thursday, October 6, 2011
Pimiento Cheese
My father in law, Eugene Williams, loved pimiento cheese, but Mrs. Williams never made it. She frequently bought the already made kind at the commissary, but that was made with wimpy cheese and could not put a patch on Mother’s homemade. Mother used what Daddy called rat trap cheese. It was cut off a big wheel at Bradley’s store and was as sharp as any cheese I have had since.
The first year(s) Del and I were married the budget was tight, so when Mr. Williams’ birthday came around, I made a big batch of pimiento cheese, put a bow on the container and called it a present. He was so taken with it that he had me show him how to make it and made it every week of his life from then until he became too feeble. It is called Daddy’s pimiento cheese out in Colorado because he used to make it out there when he went to visit daughter Dianne. So far as I remember it was just about the only thing he cooked.
Del likes toasted pimiento cheese sandwiches. I prefer to spread it on Premium saltine crackers, but the cheese has to be on the unsalted side so the salty side touches my tongue when I eat it. That’s just one of my little food peculiarities, but I’m sure you’ll be won over if you try it. It’s also good stuffed into celery sticks
Recipe:
10 oz. cheddar, extra sharp is my choice, but use your favorite strength
4 oz. jar of diced or chopped pimientos
6 T mayonnaise, light’s fine
½ tsp. yellow mustard
Grate the cheese by hand or in food processor. You can use the kind that comes shredded, but it doesn’t mush together with the other ingredients as well. Drain the pimientos and add them, the mayonnaise and the mustard to the cheese. Mix well and refrigerate. It keeps several days
The first year(s) Del and I were married the budget was tight, so when Mr. Williams’ birthday came around, I made a big batch of pimiento cheese, put a bow on the container and called it a present. He was so taken with it that he had me show him how to make it and made it every week of his life from then until he became too feeble. It is called Daddy’s pimiento cheese out in Colorado because he used to make it out there when he went to visit daughter Dianne. So far as I remember it was just about the only thing he cooked.
Del likes toasted pimiento cheese sandwiches. I prefer to spread it on Premium saltine crackers, but the cheese has to be on the unsalted side so the salty side touches my tongue when I eat it. That’s just one of my little food peculiarities, but I’m sure you’ll be won over if you try it. It’s also good stuffed into celery sticks
Recipe:
10 oz. cheddar, extra sharp is my choice, but use your favorite strength
4 oz. jar of diced or chopped pimientos
6 T mayonnaise, light’s fine
½ tsp. yellow mustard
Grate the cheese by hand or in food processor. You can use the kind that comes shredded, but it doesn’t mush together with the other ingredients as well. Drain the pimientos and add them, the mayonnaise and the mustard to the cheese. Mix well and refrigerate. It keeps several days
Wednesday, October 5, 2011
My Take on Buying Shrimp
There are certainly people who know a lot more about shrimp than I do, but over the years of living where shrimp don't I've tried to figure out ways to make the frozen taste as much like fresh as possible.
Buying shrimp:
Because we don’t live at the ocean, I usually buy frozen easy peel raw shrimp, thaw them according to package instructions and peel them, saving the shells. It may be foolish, but I just don’t like to buy the previously frozen ones in the fish case, and it’s not as easy to find the fresh ones except in a specialty market.
After peeling, sprinkle the shrimp heavily with kosher or other salt and let sit for about 10 minutes so they will taste more like fresh. Rinse the shrimp and proceed with recipe.
Making shrimp stock:
2 T. oil
Shells from 1 pound of shrimp
½ T. seafood seasoning
6 or more black peppercorns
2 garlic cloves, minced
¼ cup onion, chopped
½ cup white wine
1 quart water.
Heat oil in sauce pan. Add shells, seafood seasoning, garlic and onion. Cook, stirring until the shells turn pink. It happens quickly so don't walk away. Add wine and allow to boil gently until the sauce reduces and becomes syrupy. Add the water and simmer for 30 minutes or so.
Strain the stock and use or freeze for another meal.
Buying shrimp:
Because we don’t live at the ocean, I usually buy frozen easy peel raw shrimp, thaw them according to package instructions and peel them, saving the shells. It may be foolish, but I just don’t like to buy the previously frozen ones in the fish case, and it’s not as easy to find the fresh ones except in a specialty market.
After peeling, sprinkle the shrimp heavily with kosher or other salt and let sit for about 10 minutes so they will taste more like fresh. Rinse the shrimp and proceed with recipe.
Making shrimp stock:
2 T. oil
Shells from 1 pound of shrimp
½ T. seafood seasoning
6 or more black peppercorns
2 garlic cloves, minced
¼ cup onion, chopped
½ cup white wine
1 quart water.
Heat oil in sauce pan. Add shells, seafood seasoning, garlic and onion. Cook, stirring until the shells turn pink. It happens quickly so don't walk away. Add wine and allow to boil gently until the sauce reduces and becomes syrupy. Add the water and simmer for 30 minutes or so.
Strain the stock and use or freeze for another meal.
Hello, Out There!
I think the comments section is working at least sometimes. I can only comment as anonymous, but at least I can do that. I'll keep working on it. I would love to know how you found the blog, especially if you aren't one of the relatives and friends whose arms I twisted until you agreed to read it. Anyhow, welcome to everyone who stops by. I hope, if nothing else, it encourages you to seek out your family stories before you all of a sudden wake up to realize you are the "older" generation and it's too late to ask questions you always intended to ask but just didn't. Be sure to ask Relative Whoever for that special recipe, too. Some of our family recipes have already been lost to us, especially those that weren't really ever written down. You know, a pinch of this, a dab of that.
Start your own family blog, why don't you? Your children will thank you later.
Start your own family blog, why don't you? Your children will thank you later.
Tuesday, October 4, 2011
Mrs. Williams' Strawberry Fig Preserves
Friend Mark’s comment about Cornell Chicken Barbecue reminded me of the Virginia Cooperative Extension Service, administered through the land grant colleges. In Greensville County we had a County Agent, and a Home Demonstration Agent, now called Extension Agents. According to the website, they are responsible for outreach programs regarding "agriculture, natural resources, family and consumer sciences, 4H clubs and community viability."
Mother belonged to the Home Demonstration Club. The women met monthly to socialize and learn from the educational programs. Before I started school, I went with her. I remember that we packed lunch, and I carried a little bag with books or my doll, often naked. despite Mother's best efforts. The doll, not me. We always stopped on the way to pick up Mrs. Janski. She was an older lady who was a talented artist. She often brought a fig preserves and butter sandwich with the crusts cut off for her lunch, and when she did, she always made one for me. I don’t remember if I really liked the jam or if I liked the fact that she cut the crusts off. Mother only did that on very special occasions, claiming that the crusts made you pretty. I understand that some children were told the crusts would make their hair curly. I’m pretty sure the former is not true, and my hair is straight as a stick, so there you are.
I don’t have Mrs. Janski’s fig preserves recipe, but I do have Mrs. Williams’ strawberry fig recipe. They had a huge fig tree outside their side porch, and she did love figs. I prefer mine in Newtons, to tell the truth, but her jam was really popular.
Recipe:
3 cups mashed figs
2 pkg. (3 oz.) strawberry gelatin
3 cups sugar
Mix together in large saucepan. Boil 3-4 minutes. Pour into hot, sterilized jelly jars and seal.
Note: This is the recipe as I was given it back in the ‘70s, but food safety rules for canning may be different by now. If you are not an experienced canner, it might be a good idea to consult a recent canning book.
Mother belonged to the Home Demonstration Club. The women met monthly to socialize and learn from the educational programs. Before I started school, I went with her. I remember that we packed lunch, and I carried a little bag with books or my doll, often naked. despite Mother's best efforts. The doll, not me. We always stopped on the way to pick up Mrs. Janski. She was an older lady who was a talented artist. She often brought a fig preserves and butter sandwich with the crusts cut off for her lunch, and when she did, she always made one for me. I don’t remember if I really liked the jam or if I liked the fact that she cut the crusts off. Mother only did that on very special occasions, claiming that the crusts made you pretty. I understand that some children were told the crusts would make their hair curly. I’m pretty sure the former is not true, and my hair is straight as a stick, so there you are.
I don’t have Mrs. Janski’s fig preserves recipe, but I do have Mrs. Williams’ strawberry fig recipe. They had a huge fig tree outside their side porch, and she did love figs. I prefer mine in Newtons, to tell the truth, but her jam was really popular.
Recipe:
3 cups mashed figs
2 pkg. (3 oz.) strawberry gelatin
3 cups sugar
Mix together in large saucepan. Boil 3-4 minutes. Pour into hot, sterilized jelly jars and seal.
Note: This is the recipe as I was given it back in the ‘70s, but food safety rules for canning may be different by now. If you are not an experienced canner, it might be a good idea to consult a recent canning book.
Sunday, October 2, 2011
Chicken Barbecue Sauce
When we lived in Lexington, Virginia back in the ‘70s, the fire departments in the little Rockbridge County towns, made money by having Fire Festivals during the summer. There were parades with fire trucks, ambulances, and other emergency vehicles,drums, an old guy drum major who had more fun than anyone and majorettes from toddler age on up. I recall being worried about who was looking after business because at least one truck showed up from each little town. There were also a few rides and wonderful barbecued chicken dinners, except for one community which served pot roast. I thought that seemed strange for a hot summer evening, but it was tasty. We went almost every weekend with friends and their children. To be honest, I think the parents had as much fun as the little ones.
Each dinner consisted of half or quarter of a chicken with sides and a drink, and there were wonderful desserts. I had never seen such huge grills for the chargrilled chicken. It took several men to tend them and you could smell the chicken before you got out of your car. We were told that many of the communities used some version of barbecue sauce said to have originated at VPI to baste the chicken because it doesn't have tomatoes in it and is less apt to burn before the chicken is done. A neighbor told me how to make her version of the sauce.
VPI,for non Virginians and young Virginians, stands for Virginia Polytechnic Institute, located in Blacksburg and now commonly called Va Tech. Several Robinsons went there over the years.
Recipe:
½ cup oil
1 c. cider vinegar
1/2c. Water
2T salt
½ t. black pepper (I use 1/2 black and 1/2 red)
1t. poultry seasoning (I use 1/2 t.)
Mix together and refrigerate for several hours so flavors will meld. Put into food safe spray bottle and spray chicken frequently while cooking. Leftover sauce will keep in fridge for several days.
Note: I usually cut the recipe in half. I have also made it without poultry seasoning when I didn't have any.
Each dinner consisted of half or quarter of a chicken with sides and a drink, and there were wonderful desserts. I had never seen such huge grills for the chargrilled chicken. It took several men to tend them and you could smell the chicken before you got out of your car. We were told that many of the communities used some version of barbecue sauce said to have originated at VPI to baste the chicken because it doesn't have tomatoes in it and is less apt to burn before the chicken is done. A neighbor told me how to make her version of the sauce.
VPI,for non Virginians and young Virginians, stands for Virginia Polytechnic Institute, located in Blacksburg and now commonly called Va Tech. Several Robinsons went there over the years.
Recipe:
½ cup oil
1 c. cider vinegar
1/2c. Water
2T salt
½ t. black pepper (I use 1/2 black and 1/2 red)
1t. poultry seasoning (I use 1/2 t.)
Mix together and refrigerate for several hours so flavors will meld. Put into food safe spray bottle and spray chicken frequently while cooking. Leftover sauce will keep in fridge for several days.
Note: I usually cut the recipe in half. I have also made it without poultry seasoning when I didn't have any.
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