A chicken pie recipe from Rochelle Rogers in the cookbook from First Presbyterian Church of Punta Gorda titled “A Taste of Heaven” makes me hungry.
Savannah Style cookbook’s Marinated Chicken on the Grill is meant to be prepared the night before you plan to put it on the grill. This recipe yields 12 pieces of chicken.
According to Robert, the contributor to AllRecipes.com, “This crab cake recipe is the true crab cake with no fillers and no heavy spices, all crab meat. It has been in my family for generations.” A reviewer observed, “I used Old Bay seasoning instead of parsley and didn’t use mayo and it still came out great!”
Fried Catfish! Don’t you llove it? We have a recipe from Southern Living’s All-Time Favorites for fried catfish. You need to be sure and have all your other side dishes ready and steaming on the table when you get the catfish out of the cooking oil and drained for serving. There is nothing much to recommend cold fish!
Charleston Receipts shares Hush Puppies from Mrs. Taft Walker. This will go very well with the catfish recipe, above.
Oriental Rice is raw rice with onion soup, mushrooms, and water chestnuts, all canned to make it extremely convenient to put together and stick in the oven for an easy dish for your family’s supper. We found this recipe in Paths of Sunshine Cookbook.
Baked mashed potatoes is a terrific recipe from Barbara McHale that we found in the Apopka Historical Society’s Preserving the Big Potato.
Bonnie Milliken shares her Pizza Dough recipe with us through Northside Baptist Church’s book of recipes. This is another basic instruction you can use to exercise your “exploratory” gene to have some fun in the kitchen, especially with the kids.
ROCHELLE ROGERS’
MELT IN YOUR MOUTH CHICKEN PIE
Recipe from First Presbyterian Church of Punta Gorda, A Taste of Heaven
3 pound fryer
2 cups reserved chicken broth
1 can cream of chicken soup, undiluted
1 stick butter or margarine, melted
Salt and pepper to taste
1 cup self-rising flour
1 cup buttermilk
Cook chicken until tender. Remove meat from bones. Save broth. Cut chicken into pieces and put in 9- x 12-inch dish. Put reserved broth and chicken soup in sauce pan and bring to boil. In another bowl, combine butter, flour and buttermilk. Mix thoroughly to form batter. Pour broth mixture over chicken and then spoon batter over top. Bake at 425 degrees for 25 to 30 minutes or until brown.
MARINATED CHICKEN ON THE GRILL
Recipe from Savannah Style,
a Cookbook by
The Junior League of Savannah, Inc.
12 chicken pieces
1-1/2 cups oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2-1/2 teaspoons salt
1 tablespoon pepper
1/2 cup wine vinegar
1-1/2 teaspoons parsley flakes
1/2 cup lemon juice
2 tablespoons sugar
Combine all ingredients and stir well. Pour over chicken pieces. Let stand in refrigerator overnight. Cook chicken on the grill in a pan for about 30 minutes, basting and turning frequently. Remove from pan and place chicken directly on grill for about 10 minutes.
TRUE MARYLAND CRAB CAKES
BY ROBERT ON ALLRECIPES.COM
Ingredients:
3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise, or to taste
1 egg beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying
Directions:
1) In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3-inch patties. 2) Heat the oil in a large skillet over medium to medium high heat. There should be enough oil to reach halfway up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately. Yield 8 crab cakes, about 4 servings.
FRIED CATFISH
Recipe from Southern Living’s
All-Time Favorites
6 (4- to 6-ounce) catfish fillets
2 cups milk
2 cups yellow cornmeal
1 tablespoon seasoned salt
2 teaspoons pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
Vegetable oil
Garnish: lemon wedges
Place catfish fillets in a single layer in a shallow dish; cover with milk. Cover and chill 1 hour. Combine cornmeal and next four ingredients in a shallow dish. Remove catfish fillets from refrigerator and let stand at room temperature 10 minutes. Remove from milk, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt. Dredge catfish fillets in cornmeal mixture, shaking off excess. Pour oil to depth of 1-1/2 inches into a large skillet. Heat to 350 degrees. Fry fillets in batches about 3 to 4 minutes on each side or until golden brown. Drain on wire racks over paper towels. Garnish, if desired. Makes 6 servings.
MRS. TAFT WALKER (MARY TAFT) HUSH PUPPIES
Recipe from Charleston Receipts, America’s Oldest Junior League
Cookbook in Print
2 cups corn meal
1 teaspoon soda
1 teaspoon salt
2 tablespoons flour
1 tablespoon baking powder
Red pepper, to taste
6 tablespoons chopped onion
1 egg
2 cups buttermilk
Mix all dry ingredients, add chopped onion; then milk and egg, beaten together. Drop by small spoonfuls into boiling deep fat. They will float when done. Drain on brown paper. Serves 8.
ORIENTAL RICE
Recipe from
Florida Federation of Garden Clubs
Paths of Sunshine Cookbook
1/2 cup butter or margarine
1 cup long grain rice, uncooked
1 (10-ounce) can onion soup
1 can water
1 (6-ounce) can mushroom stems
and pieces
1 (6-ounce) can water chestnuts,
thinly sliced
Melt butter in casserole dish, set aside. Mix: rice, soup, water, mushrooms and water chestnuts. Pour into casserole with melted butter. Bake covered at 350 degrees for 45 minutes. Remove cover and continue baking for 15 additional minutes.
FRANCES MCHALE’S
BAKED MASHED POTATOES
Recipe from Apopka Historical Society, Apopka, Florida Preserving the Big
Potato – A Collection of Potato Recipes
6 to 8 potatoes, cooked until tender
Salt and pepper to taste
8 ounces cream cheese
8 ounces sour cream
1/4 pound butter
2 medium size onions (chopped)
Mash potatoes, adding salt and pepper to taste, cream cheese and sour cream. Mix together well and set aside. Using a skillet, sauté onions in butter until clear but not browned. Mix this into the potatoes and put in baking dish. Bake at 375 degrees for 30 minutes or until top is golden brown.
BONNIE MILLIKEN’S PIZZA DOUGH
Recipe from
Northside Baptist Church’s cookbook
1 cup warm water
1 package yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons oil
2 cups flour, and additional 1-1/2 cups flour, approximately
Sprinkle yeast into warm (not hot) water until dissolved. Add sugar, salt, and oil.
Add 2 cups flour, a little (1/2 cup) at a time. It will be a very stiff dough. Turn out onto floured flat surface and knead in the remaining 1-1/2 cups flour until dough is smooth and elastic.
Place dough in greased bowl. Brush or pat top with oil. Cover and let rise in warm place (85 degrees). In the rising process, keep in a place that is free from drafts until dough is double in bulk. It will take about 45 minutes (30 minutes or less if you use the Rapid Rise Yeast).
Punch down the dough and divide in half. Knead slightly and press each ball of dough into pizza pan.
Top with ‘whatever,’ i.e.; 1 cup tomato or pizza sauce, 1/2 pound mozzarella cheese, cooked Italian sausage, cooked hamburger, slivers of onion, green pepper, olives, pepperoni, etc. Bake at 400 degrees about 20 to 25 minutes in preheated oven. Dough can be refrigerated or frozen before rising. Defrost or let dough come to room temperature before first step in rising. It can be refrigerated or frozen after adding the toppings or after slightly baking (10 to 15 minutes).
