From, Susan Nethercote, a dear friend, we have Grampa’s Spaghetti Sauce! This comes from her own family documentary, The Jones-Morris Family Treasury (contributed to and compiled by the family). Grampa was officially Henry Ernest Morris (alias Grampa).
From Pot Pourri of Zellwood, we have Suzie Turner’s Eggplant Supreme. Suzie says to brown this skillet dish under the broiler, but you can surely use a hot oven if you don’t use a broiler for browning.
A delightful recipe from Southern Living’s All-Time Favorites is Crispy “Fried” Onion Rings. They are fried for only a minute or so, then finished in the HOT oven. There is also a version for Beer Battered “Fried” Onion Rings. Who doesn’t love onion rings?
The recipe for Double Chocolate Pie is from AllRecipes.com and said to be “rich and chocolaty, a truly sinful pie!” Chocolate fans will love it! And, it is NOT out of a box! Garnish each slice with whipped topping.
Carrot Cake… Yumm. From the 1997 edition of Southern Living Annual Recipes, we have their Best Carrot Cake! And the Glaze for the top as well as Cream Cheese Frosting. This recipe was contributed by Phyllis Vanhoy of Salisbury, North Carolina.
GRAMPA’S SPAGHETTI SAUCE
Henry Ernest Morris, alias Grampa
Recipe from
The Jones-Morris Family Treasury
1-1/2 pounds hamburger
4 onions, chopped
1 can of water at beginning
2 (1-pound) cans whole tomatoes, chopped fine (Grampa uses the can top)
1 can tomato paste
1 tablespoon A1 sauce, or
Worcestershire, according to taste
Tabasco, according to taste
(Grampa uses a whole lot!
It’s very hot.)
1 clove garlic, minced
Herbs: Oregano, parsley flakes, and
Salt, pepper – all according to taste
Cut up one section of garlic, add oregano, a few parsley flakes, salt, pepper. Add to sauce, stir good, and put on low to simmer for about 3-4 hours.
One hour before dinner, cut up 4 onions finely and fry for about 1/2-hour, turning often, over a low heat. Put onion into sauce. Fry up about 1-1/2 pounds of hamburg. Turn hamburg in fry pan until brown, about five minutes. Add all to sauce. Simmer for additional hour and serve. Plenty for 6-8 servings. (Add 1 can of water to sauce at the beginning.)
SUZIE TURNER’S
EGGPLANT SUPREME
Recipe from Pot Pourri of Zellwood
1 tablespoon bacon drippings
1 medium eggplant, cubed small
1 medium green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
1 can tomatoes
1 teaspoon salt
1/4 teaspoon pepper
Dash of Tabasco Sauce
2 tablespoons grated Parmesan cheese
2 tablespoons crumbled bacon
2 slices bread, toasted and cubed
Cook first 9 ingredients in large skillet until tender. Top with cheese, bacon, and bread cubes. Brown under broiler.
CRISPY “FRIED” ONION RINGS
Recipe from
Southern Living All-Time Favorites
1 large sweet onion
1/2 cup low-fat buttermilk
1 egg white
1/2 cup all-purpose flour
2 tablespoons olive oil
Vegetable cooking spray
1/2 teaspoon coarse kosher salt
Cut onion into 1/4-inch thick slices, and separate into rings. Select largest 12 rings, reserving remaining onion slices for another use.
Whisk together buttermilk and egg white in a small bowl until blended.
Dredge onion rings in flour; dip into buttermilk mixture, coating well. Dredge again in flour, and place on a baking sheet.
Heat 2 teaspoons oil in a 10-inch skillet over medium-high heat. Tilt pan to coat bottom of skillet. Add 4 onion rings to skillet, and cook 1 minute on each side or until golden. Wipe skillet clean. Repeat procedure twice with remaining onion rings and oil. Place fried onion rings on an aluminum foil-lined baking sheet coated with cooking spray.
Bake at 400 degrees for 3 minutes. Turn onion rings, and bake 3 more minutes. Remove from oven, and sprinkle with salt. Serve immediately.
BEER-BATTERED
FRIED” ONION RINGS:
Prepare as directed through the first step. Reduce buttermilk to 1/4 cup, and whisk together with 1/4 cup light beer and 1 egg white. Proceed with the rest of the directions as directed.
Makes 3 servings.
DOUBLE CHOCOLATE PIE
Recipe from AllRecipes.com
Ingredients:
1 9-inch pie crust, baked
1-1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 1-ounce squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
1) Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. 2) Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly. 3) Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract. 4) Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
BEST CARROT CAKE
Recipe from
Southern Living All-Time Favorites
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3-1/2 ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting
Line three 9-inch round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside. 2) Stir together first 4 ingredients. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Yield: 1 (3-layer) cake.
BUTTERMILK GLAZE
Recipe from
Southern Living All-Time Favorites
1 cup sugar
1-1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
Yield: 1-1/2 cups.
CREAM CHEESE FROSTING
Recipe from
Southern Living All-Time Favorites
3/4 cup butter or margarine,
softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1-1/2 teaspoons vanilla extract
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Yield: 4 cups.
