The baked spaghetti recipe from Amanda Thomas-Henke is very good, especially for leftover sauce and noodles. You have the option of using cottage cheese instead of the more expensive ricotta. Amanda is a reader from North Georgia!
Looking back at my 1996 Southern Living Annual Recipes, I came across Patsy Hobson’s Pepper-Sage Chicken. Southern Living pictured it served it with roasted sweet potatoes and mustard greens. They say, “While the chicken marinates, wash a bunch of your favorite greens and put them on to boil. Peel, chop, and roast a few sweet potatoes, and you’ve got a meal your whole family will enjoy.”
From Savannah Style, there is Orange Cheesecake with Orange Cheese Filling. It looks scrumptious.
Jane Bradley says, in her book Southern Style, “This recipe was given to me by my Great-Aunt Florence (Mrs. Blyth Noe) of Washington, North Carolina. In the early days of local T.V., Aunt Florence did a thirty-minute cooking segment on the Hospitality House show. She did this “live” four days a week! When asked how she continued to be so creative, she responded, “There are as many meal combinations as you have thoughts – there’s no end to it.” This is the easiest recipe for the most delicious deviled crab I’ve ever eaten. It can be baked in a casserole or in scallop shells as a main dish, or in clam shells as a first course. Aunt Florence prefers to use crab shells, but the health department frowns on this practice unless you are picking the crab yourself. She tells me that clam shells stay hotter longer because of their thickness. You can substitute ceramic or glass shells, available at specialty cookware stores.”
AMANDA THOMAS-HENKE’S
“MAMA’S SAUCE,
MY CHEESE FILLING”
BAKED SPAGHETTI
Submitted by Reader of
The Apopka Chief Newspaper
Sauce:
2 cans diced tomatoes
1 can tomato sauce
1 can tomato paste
1 cup red wine
1 regular onion, diced
Celery, chopped
Mushrooms, sliced
Salt
Pepper
Fresh rosemary, chopped
Good sized tablespoon Italian
seasoning
1 tablespoon minced garlic
Sprinkle (not a lot) of red pepper flakes
2 lbs lean ground beef
Directions for Spaghetti Sauce:
1) Saute in olive oil chopped onion, celery, mushrooms. Add garlic at end of sauté (do not burn the garlic, which is easy to burn but nasty to eat!). Set aside in separate bowl. 2) Brown the ground beef. If there is excess fat, pour it off. The left-over “stuff” on the bottom of the pan is called “fond.” Don’t discard it; it is very good for flavoring your food. Deglaze the pan with the red wine, loosening the brown bits with a wooden spoon, and let the mixture reduce by about half. 3) Add your sautéed vegetables, sauces and tomatoes. 4) Let the sauce cook for a while until it thickens. 4) Add seasonings, including any fresh herbs, about 15 minutes before the sauce is done. 5) Then cook your pasta according to package directions.
Cheese Filling:
1 cup ricotta
1 cup cottage cheese (or 2 cups cottage cheese and leave out the ricotta)
1 tablespoon minced garlic
Salt
Pepper
Basil or oregano (maybe 1-1.5 tea- spoon) *I used basil but I prefer oregano
Cayenne (a few shakes)
1 egg
1/2 or 1 bag (8oz) shredded Mozza- rella
Directions for Cheese Filling: Mix the ricotta or cottage cheese, garlic, seasonings, and egg together. Add the Mozzarella to the mix, and blend together.
To make the baked spaghetti: Mix cooked pasta and spaghetti sauce together. Spread half the mixture in a baking dish. Spoon the cheese filling over the top and spread. Layer on the other half of the spaghetti mix. Sprinkle with more mozzarella (I used an 8 oz bag). Bake at 350 degrees for 25-30 minutes.
PEPPER-SAGE CHICKEN
Contributed by
PATSY BELL HOBSON,
Liberty, Missouri
SOUTHERN LIVING’S
ALL TIME FAVORITES, 1996
1/4 cup water
1/4 cup lemon juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/4 cup chopped fresh sage
1 teaspoon cracked pepper
4 skinned and boned
chicken breast halves
Vegetable cooking spray
Garnish: fresh sage sprigs
1) Combine first 7 ingredients in a large heavy-duty, zip-top plastic bag, and add chicken. Seal and chill 1 hour, turning occasionally. 2) Remove chicken from marinade, reserving marinade. 3) Cook chicken in a skillet coated with cooking spray over medium-high heat until browned, turning once. Add reserved marinade and bring to a boil. Reduce heat, and simmer 15 minutes. Slice chicken into strips. Garnish, if desired. Yield: 4 servings.
ORANGE CHEESECAKE
Recipe from Savannah Style,
a Cookbook by
The Junior League of Savannah, Inc.
1 cup flour, sifted
1/4 cup sugar
1 tablespoon orange rind, grated
1/2 cup butter
1 egg yolk
1/2 teaspoon vanilla
Orange sections for garnish
Mint sprigs for garnish
Combine flour, sugar and rind. Cut in butter until mixture resembles coarse meal. Add egg yolk and vanilla and blend well. Pat 1/3 of the dough onto the bottom of a 9-inch springform pan. Bake in a hot oven at 400 degrees Fahrenheit for 5 minutes or until golden brown. Remove and cool. Pat remaining dough evenly around sides of pan to 1/2 inch from top.
Pour orange cheese filling (see below) into pan. Place aluminum foil under pan on oven rack and bake in hot oven at 400 degrees Fahrenheit for 8 to 10 minutes until the crust browns slightly. Reduce heat to 225 degrees Fahrenheit and bake 1 hour and 20 minutes longer. Remove and cool slowly, then refrigerate. Serve garnished with orange segments and mint sprigs.
ORANGE CHEESE FILLING
Recipe from Savannah Style,
a Cookbook by
The Junior League of Savannah, Inc.
5 (8-ounce) packages cream cheese, room temperature
1-3/4 cups sugar
3 tablespoons flour
1 tablespoon orange rind, grated
1/4 teaspoon salt
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup frozen orange juice
concentrate, thawed and
undiluted
Combine cheese, sugar, flour, orange rind, salt and vanilla in a large bowl. Beat at low speed until smooth. Add eggs and egg yolks, one at a time, beating well after each addition. Stir in orange juice. Pour mixture into prepared pan.
DIXIE DEVILED CRAB
Recipe from Southern Style
by Jane Bradley
1 pound crabmeat
2 tablespoons mayonnaise
1 teaspoon yellow mustard
1 jar (4 ounces) pimento, chopped, with the juice
1/2 teaspoon Worcestershire sauce
2 large eggs, beaten
Salt and pepper to taste
Butter for the dish
1) Preheat oven to 350 degrees Fahrenheit. 2) Pick any bits of shell or cartilage out of crab. Place crab in a large bowl. Add remaining ingredients. Using a fork, mix very well. Pour into buttered casserole or shells and bake for 30 minutes or until nicely browned and a knife, when inserted in middle of casserole, comes out clean. Individual shells will cook in 20 to 25 minutes. Serve immediately. 3) I spray shells with vegetable spray for easy clean-up. You can also give filled shells a quick spray to aid in browning and to keep crab moist. NOTE: Substitute 1 pound canned crabmeat if fresh is unavailable. Serves: 4 (casserole, scallop or ceramic shells) or fills 12 clam shells.
