Rio Grande Pork Roast is shared with us by Loraine Wright through Pot-Pourri of Zellwood’s publication put out by the Zellwood Community Center.
Our friend Susan Nethercote gave us a copy of her family memories named The Jones-Morris Family Treasury. Therein, we find Nancy Mahusay’s recipe for Mrs. Olson’s Sloppy Joe Mix.
We have Marvin Woods’ Macaroni Salad recipe. This recipe makes 6 servings, enough for most family meals. He says, “Most macaroni is tube-shaped, but there are other forms including shells, twists, and ribbons. Elbows are, of course, the favorite. Beware, most macaroni doubles in size during cooking. This is one of the celebrated salads of the South. Whether it is an indoor or an outdoor function, you will usually see a few different versions of this salad. I also like to add flaked crabmeat or fresh tuna to this basic recipe. Other ingredients to think about using are ham, boiled eggs, sausage, and tomatoes.”
Marvin says about his Marv Spice (Savory), “I use this spice mixture in my Macaroni and Cheese as well as in fish, chicken, and meat dishes that I feel can use a touch of inspiration.” The recipe for Marv’s spice is below.
Mrs. Harrison Smith shares a different slant on biscuits with her Crisp Cheese Biscuits. She leaves with us this caution: “Don’t let them get too brown.” We found this recipe in Plains Pot Pourri, shared with us by our friends in Plains, Georgia.
Green Tomato Pie comes from Treasures and Pleasures. This is a recipe from Betty Land, a dear lady and great friend of ours who is “gone, but not forgotten.”
From Charleston Receipts, which is America’s oldest Junior League Cook in print (1950), we have Huckleberry Pie from Mrs. Thomas Legare, Jr. You need 3-1/2 cups fresh berries or canned, large lemon, butter, and a little cream, along with the usual suspects in making pie! They don’t actually list the pie crust ingredients. You may use premade pie crust if you like.
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.
MRS. OLSON’S
SLOPPY JOE MIX
Recipe from
The Jones-Morris Family Treasury
1-1/2 pounds ground chuck
1 tablespoon butter
1/3 cup minced onion
1/3 cup minced celery
1 tablespoon mustard
1 tablespoon lemon juice
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons Worcestershire
1 cup ketchup
1 cup hot water
Mix all ingredients together. Cook gently 30-40 minutes. Serve on rolls, bread, rice or potato.
MACARONI SALAD
The New Low-Country Cooking
by Marvin Woods
1-1/2 pounds elbow macaroni, cook-
ed according to package direc-
tions, drained, and cooled
1/2 cup sweet pickle relish
1/2 cup finely chopped celery
1/4 cup finely chopped onion
1/4 cup finely chopped red bell
pepper
1/4 cup finely chopped green bell
pepper
1/4 cup mayonnaise
2 tablespoons Dijon-style mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
1 teaspoon Marv Spice (Savory)
(see below)
1/2 teaspoon celery salt
Salt and freshly ground black
pepper to taste
Place the macaroni in a large bowl. Add the remaining ingredients and stir gently to combine. Add the remaining ingredients and stir gently to combine. Taste and check the seasoning, adding salt and pepper if needed. Because of the mayonnaise, I serve this salad chilled. It can be stored in an airtight container in the refrigerator for 7 to 10 days.
MARV SPICE (SAVORY)
The New Low-Country Cooking
by Marvin Woods
1 tablespoon ground nutmeg
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon celery salt
1/4 teaspoon freshly ground
black pepper
In a small bowl, mix all of the ingredients together until combined. Store in an airtight container for up to 6 months.
MRS. HARRISON SMITH’S
CRISP CHEESE BISCUITS
Recipe from Food Favorites of Plains, Georgia, PLAINS POT POURRI
1 stick butter
1 stick margarine
1/2 pound New York sharp cheese
1/2 teaspoon red pepper
1 teaspoon salt
2 cups plain flour
2 cups Rice Krispies
Cream butter, margarine, cheese, salt and red pepper. Add flour which has been sifted and measured. Dip in Rice Krispies by hand. Roll to size of marbles. Put on ungreased baking sheet. Dip table fork in ice water and mash flat. Bake at 325 degrees for 15 to 20 minutes. Don’t let them get too brown.
BETTY LAND’S
GREEN TOMATO PIE
Recipe from
First Presbyterian Church of Apopka,
Treasures and Pleasures
4 medium size green tomatoes,
unpeeled and diced
1 tablespoon vinegar
1 tablespoon plain flour
1/4 teaspoon cinnamon
1 cup brown sugar
Grated rind of 1 lemon
1 tablespoon butter
Pastry for 2-crust pie
Mix flour, cinnamon and brown sugar. Stir into tomatoes along with vinegar, lemon rind and diced butter. Spoon into unbaked pastry shell. Make slits in top pastry and roll onto pie filling. Seal edges. Brush lightly with cream and sprinkle with sugar. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes longer. Lay foil under dish while baking; sometimes it will run over. Makes 9-inch pie.20.3
MRS. THOMAS LEGARE, JR’s HUCKLEBERRY PIE
Recipe from Charleston Receipts, America’s Oldest
Junior League Cookbook in Print,
a Cookbook by The Junior League
of Charleston, Inc.
3-1/2 cups berries, fresh or canned
3/4 cups plus 2 teaspoons sugar
1 tablespoon flour
Little bit of butter
1 lemon
Little bit of cream
Wash and drain fresh berries or drain canned berries. Put in pastry-lined 9-inch pie plate. Mix flour with 3/4 cup sugar. Pour over berries. Dot with butter. Sprinkle with lemon juice and some of the rind cut in small pieces. Cover with top crust, brush with cream, sprinkle with sugar. Bake in hot oven (425 degrees Fahrenheit) 15 minutes. Decrease heat to moderate (350 degrees Fahrenheit) and bake 20-30 minutes longer.
