Here is Emily Meggett’s Dirty Rice recipe, from the new book titled Gullah Geechee Home Cooking, Recipes from the Matriarch of Edisto Island, (South Carolina). One-pot rice dishes are deeply rooted in West African cooking. Dirty rice is yet another dish that is well seasoned, well cooked, and comes together in just one pot, making it an easy and sure-to-satisfy dish to serve to ten hungry people. The pork sausage adds a sweet and savory flavor, and the rice gets a nice velvety texture thanks to the fat from the pork and bacon drippings.
Mrs. Meggett’s Fried Grits are terrific, too. You can have them for breakfast, as I like, or for supper. They are really good.
Jennifer Broussard’s Honey Glazed Chicken from Treasures and Pleasures cookbook looks to be quite simple, ideal for the busy homemaker. Stick the dish in the oven and go about your other chores. Or… put your feet up and relax!
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. This recipe 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!”
Jeanne Ustler’s ‘Johnny Edmonds’ Bean Salad’ Recipe from Northside Baptist Church’s cookbook is full of not only beans, but fresh and crunchy vegetables. It is colorful and delicious.
From New Vision Community Church’s Feeding the Flock, Carol Sperrick’s Strawberry Meringue Cake looks like MORE.
EMILY MEGGETT’S
DIRTY RICE
Gullah Geechee Home Cooking,
Recipes from the Matriarch
of Edisto Island
4 slices bacon
1 (16-oz) pkg loose pork sausage
1 large onion, diced
1 bell pepper, diced
4-1/2 cups tepid (at room
temperature) water
1 tablespoon Nature’s Seasons
1 teaspoon crushed red pepper
1-1/2 teaspoon soy sauce
1 teaspoon Kitchen Bouquet (optional)
3-1/2 cups long-grain white rice, rinsed
(1) In a large, heavy-bottomed pot, cook the bacon over high heat until crisp. Remove the bacon – but not the oil and drippings – from the pot and allow the bacon to cool. Once cooled, cut the bacon into small pieces and set aside. 2) Meanwhile roll the sausage into small balls. Heat the same cooking pot, and cook the sausage in the bacon drippings until browned, about 5 minutes. Add the onion and bell pepper to the sausage and sauté for another 5 minutes. 3) Return the bacon to the pot, and add the water. Bring the mixture to a boil. Reduce the heat to medium, then add the Nature’s Seasons (from Morton’s), crushed red pepper, soy sauce, and Kitchen Bouquet, if using. Return the mixture to a boil and cook for 2 minutes. 4) Add the rice and stir with a fork. Reduce the heat to low and cook until most of the water has been absorbed, about 30 minutes. If using a steamer, fill the bottom halfway with water, transfer the rice mixture to the top of the steamer, cover, and steam for 20 to 25 minutes, or until done.
EMILY MEGGETT’S
FRIED GRITS
Gullah Geechee Home Cooking,
Recipes from the Matriarch
of Edisto Island
2 cups yellow or white grits
1 large egg, beaten
1/2 cup milk, whole or 2-percent
1/2 cup all-purpose flour
1/2 cup (1 stick) unsalted butter
1/4 cup vegetable oil
(1) Cook the grits according to package instructions. 2) Spray a 5 x 9-inch loaf pan with cooking spray. Pour the cooked grits into the pan. Refrigerate until cold. Grits can also be cooked in the morning and refrigerated, and will be ready to fry for supper. 3) Remove the grits from the pan and place on a cutting board. The grits should be a firm loaf. Cut the grits into slices a little thicker than a slice of bread. Set aside. 4) In a mixing bowl, beat the egg, then add the milk and stir together. One at a time, place the grits slices into the bowl and coat with the egg mixture. Be careful not to break the slices. 5) Sprinkle flour lightly on a piece of waxed paper. Place the slices on the floured paper. Then sprinkle the top of each slice with flour. 6) In a cast-iron skillet, melt the butter over medium-high heat, then add the oil. The oil will prevent the butter from burning. 7) Place the sliced grits in the butter and oil and cook for about 2 minutes on each side, until golden brown. Cook over medium-high heat so the slices will not burn.
JENNIFER BURGUST BROUSSARD’S HONEY GLAZED CHICKEN
Recipe from 1990 Presbyterian Women First Presbyterian Church of Apopka,
Treasures and Pleasures cookbook
1 whole chicken, cut up
1/2 cup butter, melted
1/4 cup mustard
1/2 cup honey
Mix butter, mustard and honey. Pour over chicken in baking dish. Cover and bake at 350 degrees for one hour. Bake uncovered for an additional 15 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.
JEANNE USTLER’S ‘
JOHNNY EDMONDS BEAN SALAD’
Recipe from Northside Baptist
Church’s cookbook
1 can French-cut green beans, drained
1 can small green peas, drained
1 can white corn, drained
1 can light red kidney beans, drained
1 small can black olives, drained
1 cup chopped celery
3/4 cup chopped onion
1 cup chopped green pepper
Mix the following in a pot and bring mixture to a boil:
1 teaspoon salt
1 teaspoon pepper
1 tablespoon water
1/2 cup vegetable oil
3/4 cup white vinegar
1 cup sugar
Mix with vegetables and marinate overnight in refrigerator.
CAROL SPERRICK’S
STRAWBERRY MERINGUE CAKE
Recipe from New Vision Community Church’s Feeding the Flock
1 box yellow cake mix
1-1/3 cup orange juice
4 egg yolks
1-1/2 teaspoon grated orange peel
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1 quart fresh strawberries
2 tablespoons sugar
2 cups whipping cream
Combine first four ingredients, beat four minutes at medium speed. Pour into greased and floured 9-inch round pans. Beat egg whites with cream of tartar to soft peaks. Add sugar slowly, beating to a soft peak. Spread meringue evenly over batter. Bake at 350 degrees for 35 minutes. Cool and carefully remove from pan, meringue side up. Mash 1/2 cup berries with two tablespoons sugar. Add to whipping cream. Layer cake with cream and strawberries. Yield: 15 slices.
