Saturday, December 7, is Pearl Harbor Day. This is a day that we honor those who were killed or injured in the attack by the Imperial Japanese Navy Air Service on our forces near Honolulu, Hawaii, at the Naval Station Pearl Harbor on that day in 1941. Although this is not a federal holiday, we fly the American flag at half-staff until sunset.
In a speech to Congress, President Franklin D. Roosevelt declared the event of the bombing to be “a date which will live in infamy.” On December 8, 1941, the United States declared war on Japan and entered World War II on the side of the Allies. The internet states: Americans killed numbered 2,403, injured were 1,178. Four U.S. Navy battleships were sunk and four others damaged along with three cruisers, three destroyers, and one minelayer. Aircraft losses numbered 188 destroyed and 159 damaged.
Loraine Wright has shared her Rio Grande Pork Roast with us through the Pot-Pourri of Zellwood publication put out by the Zellwood Community Center.
I found a recipe for Pork Sausage in The Original Country Cookbook that I will include for you adventurous cooks. If you have a meat grinder, it might just be a project that you would like to take on.
Sweet Potato Souffle is a favorite from Hopkins Boarding House in Pensacola. We found this recipe in Joyce Young’s book, “Country Cookin’.
From Caroline Greene in Feeding the Flock, we have Carrot Souffle. This appears to be a dish we can serve during the holiday season or on other special occasions.
Sis Pitman’s shares her Bourbon Pecan Pound Cake with us through Treasures and Pleasures. Try the baking powder that doesn’t have aluminum in the ingredients. It only costs a few cents more and leaves no bitter taste.
My Grannie’s recipe in her Y.W.C.A. class daybook of recipes and procedures for baked rice pudding doesn’t list the temperature at which to bake. I guess the stoves of her time didn’t come with temperature gauges. I would suggest around 325 degrees in our modern ovens. Also, the rice we use today really doesn’t need washing.
LORAINE WRIGHT’S
RIO GRANDE PORK ROAST
Recipe from
POT-POURRI OF ZELLWOOD
The Zellwood Community Center
4-5 pound boneless rolled pork loin roast
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon chili powder – twice
1/2 cup apple jelly
1/2 cup catsup
1 tablespoon vinegar
1 cup crushed corn chips
1) Place pork, fat side up, on rack in shallow roasting pan. 2) Combine the salt, garlic salt and the first 1/2 teaspoon chili powder, and rub into roast. 3) Roast in 325-degree oven for 2 to 2-1/2 hours or if you use a meat thermometer, until it registers 165 degrees. 4) In small saucepan, combine jelly, catsup, vinegar, and the remaining chili powder. 5) Bring to a boil. Reduce heat and simmer uncovered for 2-3 minutes. 6) Brush roast with glaze. 7) Sprinkle top with crushed corn chips. 8) Continue roasting for 15 minutes more or until thermometer registers 170 degrees. 9) Remove roast from oven. Let stand 10 minutes. 10) Measure pan drippings, including any chips. Add water to make 1 cup. 11) Heat to boiling and pass around with meat.
ALICE’S PORK SAUSAGE
Recipe from Paragon Products, Inc., The Original Country Cookbook
4 lbs lean pork
3 tablespoons backbone fat
2 teaspoons ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 tablespoons leaf sage
Grind together. Package and refrigerate.
SWEET POTATO SOUFFLE
from Hopkins Boarding House in Pensacola Country Cookin’
by Joyce L. Young
4 cups mashed sweet potatoes (if potatoes are dry, add up to 1/2-cup evaporated milk)
1/2 cup sugar
1/2 cup butter or oleo margarine
1/2 cup coconut
1/3 cup raisins
1 teaspoon lemon extract or
orange peel
Miniature marshmallows
1) While potatoes are hot, add all other ingredients. 2) Place in casserole dish. Cover with marshmallows. 3) Bake in 300-degree Fahrenheit oven until marshmallows are brown, 20-30 minutes. Serves 6.
CAROLINE GREENE’S
CARROT SOUFFLE
Recipe from
New Vision Community Church’s
Feeding the Flock
1-3/4 lb peeled carrots, cut into medium size pieces
1 cup sugar
1-1/2 teaspoon baking powder
2 teaspoons vanilla
2 tablespoons flour
3 eggs, well beaten with electric mixer
1 stick butter or margarine
1 teaspoon confectioners’ sugar
Boil carrots until tender; drain well and place in large bowl. While carrots are still warm, add sugar, baking powder, and vanilla. Beat with mixer until smooth. Add flour and mix well; add whipped eggs and beat well. Add margarine and beat well. Pour mixture into 2-quart baking dish and bake at 350 degrees for 1 hour or until top is light golden brown. Sprinkle lightly with powdered sugar.
SIS PITMAN’S
BOURBON PECAN POUND CAKE
Recipe from First Presbyterian Church of Apopka,
Treasures and Pleasures
1 cup solid shortening (not oil)
2-1/2 cups sugar
6 eggs
3 cups sifted flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 cup sour cream
1/2 cup bourbon
1 cup finely chopped nuts
Preheat oven to 325 degrees. Grease and flour 10-inch tube or Bundt pan. In large mixing bowl, beat shortening and sugar until light and fluffy. Add eggs, one at a time, beating until very smooth. Meanwhile, sift flour, baking powder, salt and nutmeg; add to sugar mixture alternating with sour cream and bourbon – beginning and ending with flour. Beat just until well blended; fold in pecans. Turn into prepared pan and bake for 1 hour and 15 minutes, then turn out on a wire rack to finish cooling. Pour glaze over cake; decorate with pecan halves, if desired.
BOURBON GLAZE:
Mix 2 cups sifted confectioner’s sugar, 1 tablespoon bourbon, plus enough Water (about 2 tablespoons) to make a pourable glaze. Beat until very smooth. Pour over cake.
GRANNIE’S
BAKED RICE PUDDING
Recipe from
Miss Nettie Isabel Hill around 1900
Y.W.C.A. COOKING SCHOOL OF NEW HAVEN, CONNECTICUT
2 cups milk
4 tablespoons rice
4 tablespoons sugar
Sprinkle of salt
Sprinkle of nutmeg or cinnamon
1) Pick over and wash the rice and put it into a shallow earthen dish. 2) Dissolve the sugar and salt in the milk, add the spice, and pour all over the rice. 3) Bake about 2 hours or until the rice is tender. Stir often.
