Betty Land’s Seafood Souffle will make you sing and dance with joy

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Marlyan Gray’s Sweet and Sour Meatballs is a good recipe for a tasty and simple dinner, served over rice or possibly as hors d’oeuvres.

Betty Land’s Seafood Souffle is enough to make you sing and dance with joy. Butter and eggs and milk, all fresh, with lovely fresh seafood. It is so adaptable, you can use just about any seafood you have just freshly caught… or bought.

Sybil Carter’s Grits and Egg Casserole is wonderful. It comes to us from our Plains, Georgia, friends in their publication, Plains Pot Pourri.

Fresh Black-Eyed Peas as published in The Progressive Farmer’s SOUTHERN Cookbook, is a simple and wonderful peas recipe. Simply serve over rice.

For the food-lovers among us, we have from The Jones-Morris Family Treasury, Sandra Johansen’s Oven-Fried Potatoes. Enjoy!

Mary Lou Wesselhoeft who, along with her husband Paul, owns Ocheesee Creamery in Grand Ridge located in the panhandle of Florida, shares this recipe for a quart of ice cream. It contains four teaspoons of vodka which helps keep the ice cream soft in the freezer. The liquor can be omitted if you eat the ice cream within a day of making. That shouldn’t be too hard to do! We found this recipe in the lovely book titled Field to Feast.

Rhonda Bray Edmiston’s Blueberry Pie is a winner in the “Pie Category”… from my perspective. Taken from Treasures and Pleasures cookbook, this pie is wonderful, hot out of the oven with vanilla ice cream on top!

MARLYAN GRAY’S

SWEET AND SOUR MEATBALLS

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1 pound finely ground beef chuck

1 egg, beaten

Salt and pepper to taste

1 small jar grape jelly

1 jar chili sauce

Combine beef, egg and seasoning, mix well. Shape into small meatballs and brown in skillet. Keep warm until ready to use. Combine jelly and chili sauce in chafing dish. Add meatballs. Keep warm over low heat. Additional seasonings may be used if desired.

BETTY LAND’S

SEAFOOD SOUFFLE

Recipe from

The Apopka Woman’s Club

WHAT’S COOKIN’?

1 pound crab or lobster or shrimp (or enough of each to make a pound)

1 tablespoon butter

1 tablespoon flour

1/2 pint of milk

1/2 teaspoon salt

White or cayenne pepper

Nutmeg to taste

2 eggs, separated

2 tablespoons sherry

Melt butter and mix in the flour to make a paste. Add milk, salt, pepper and nutmeg. Cook in double boiler until thick. When cool, stir in the yolks of eggs, slightly beaten. Add sherry. Now fold in the stiffly beaten whites and crab meat. Put in baking dish and cook at once in pan of hot water in moderate oven, at 350 degrees F for 45 minutes. Serve immediately. Serves six.

SYBIL CARTER’S

GRITS AND EGG CASSEROLE

Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri

1 cup grits

4 cups water

2 egg yolks

2 egg whites, stiffly beaten

2 teaspoons baking powder

1/2 cup sharp cheese, grated

Salt and pepper to taste

Cook grits with dash of salt and let cool slightly. Add all remaining ingredients, blend well with grits and turn into baking dish. Bake 45 minutes at 325 degrees.

FRESH BLACK-EYE PEAS

The Progressive Farmer’s

SOUTHERN Cookbook

Boiling water as needed to cover peas

1/2 pound smoked meat

1 quart shelled, washed black-eye peas

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

Cover a half-pound thin-sliced smoked meat with boiling water, cover tightly and boil 15 minutes. Add 1 quart shelled, washed black-eye peas, salt, black pepper and cayenne pepper. Add more boiling water to cover. Cover tightly and bring to a boil. Reduce heat and simmer about 1-1/2 hours or until peas are tender and just slightly green tinted. Add seasonings to taste. Yield 10 to 12 servings.

SANDRA JOHANSEN’S

OVEN-FRIED POTATOES

Recipe from

The Jones-Morris Family Treasury

4 baking potatoes

1/2 cup oil

2 tablespoons grated parmesan cheese

1 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/4 teaspoon pepper

Cut potatoes into wedges with SKIN ON. Put into 9 x 13 pan. Mix rest of ingredients together. Pour over potatoes. Bake in 375-degree oven for 45 minutes TURNING AND BASTING OFTEN.

Serves 4.

MARY LOU WESSELHOEFT’S CHOCOLATE-CHIP ICE CREAM

Recipe from Field to Feast

6 egg yolks

1/2 cup sugar

Pinch of salt

2 cups heavy cream

1 cup whole milk

1 vanilla bean, split lengthwise

1 tablespoon plus 1 teaspoon vodka

6 ounces semisweet or dark chocolate, finely chopped

1. Whisk together egg yolks, sugar, and salt in a large bowl. Set aside. Combine cream and milk in a small saucepan. Use the back of a small knife to scrape seeds from inside the vanilla bean. Add seeds and bean to milk mixture and place pan over medium heat. Heat until tiny bubbles just begin to form around edges. Remove from heat for 5 minutes.

2. Fill a large bowl with ice and a bit of water. Set aside.

3. Slowly ladle 1 cup of hot cream mixture into egg yolks, whisking constantly. Pour egg-cream mixture back into the saucepan and cook, stirring occasionally, until mixture coats the back of a wooden spoon, about 4 minutes.

4. Discard vanilla bean. Pour custard through a fine-mesh sieve into a medium bowl and set the bowl in the ice bath, adding water if needed to reach halfway up sides of bowl. Stir until custard is cool. Add vodka. Remove from ice bath and refrigerate for 2 hours, or until cold.

5. Freeze in an ice-cream maker according to manufacturer’s instructions. When ice cream has the consistency of soft-serve, transfer to a freezer-safe container and stir in chopped chocolate. Freeze until firm.

RHONDA BRAY

EDMISTON’S BLUEBERRY PIE

Recipe from First Presbyterian Church of Apopka,

Treasures and Pleasures

Pastry for 2-crust 10-inch pie

2/3 cup sugar

1/4 cup plus 2 tablespoons flour

1/2 teaspoon cinnamon

2 tablespoons lemon juice

5 cups fresh blueberries (wild, if available)

3 tablespoons butter or margarine

Prepare pastry. Preheat oven to 425 degrees. Stir together sugar, flour, and cinnamon.

Mix with blueberries. Turn into pastry lined pie pan. Sprinkle with lemon juice and dot with butter. Cover with top crust. Seal and flute edges. Slit crust.

Cover edge with aluminum foil to prevent excess browning. Remove foil last 15 minutes. Bake 45 to 50 minutes or until juice begins to bubble through slits in crust.