Bob Warden says his recipe for BBQ Beef Tips in his book “Great Food Fast,” is about as simple as barbecue gets! With such tender cuts of beef in a homemade sauce, you’d never believe it was cooked in only 15 minutes. Best served over rice (but mashed potatoes are good, too).
From A Taste of Heaven, published by First Presbyterian Church of Punta Gorda, a recipe for Scampi and Angel Hair calls for a pound of deveined and peeled shrimp.
From Charleston Receipts, we have Mrs. Barkley’s Curried Rice. She likes to make her stock by boiling chicken necks. If you prefer to use plain old canned chicken stock, we will forgive you! Judging from her directions regarding picking over the rice and not washing it, I assume this is a very old recipe from long before we had the lovely ready-to-cook rice we have today.
Susie Sams’ Mexican Black Bean Salad, is another delicious recipe we have from a Taste of Heaven.
Here is a recipe for Sour Milk Doughnuts from The Original Country Cookbook put out by Paragon Products in 1976.
Barbara Ritshie shares her pumpkin dessert in New Vision’s Feeding the Flock. It looks interesting and should be good for our fall weather just around the corner.
Spiced Iced Tea for any season, any celebration, is pretty simple these days. Boil some water, open a couple cans of frozen citrus concentrate, and you have it ready for the chilling. This comes from Southern Living’s Annual Recipes from 1997. It’s delicious and Grandpa and the kids will love it.
BBQ BEEF TIPS
Moist and Tender BBQ in Minutes
Recipe from
Great Food Fast by Bob Warden
1 tablespoon vegetable oil
1 pound sirloin steak, cubed
1 yellow onion, diced
1 (6-ounce) can tomato paste
1/4 cup white vinegar
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
3 tablespoons water
2 tablespoons light brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1) With the cooker’s lid off, heat oil on HIGH or “Brown,” until sizzling. 2) Place the steak and onion in the cooker, and cook until steak is lightly browned, about 5 minutes. 3) Add remaining ingredients and stir until combined. 4) Securely lock the pressure cooker’s lid and set for 15 minutes on HIGH. 5) Let the pressure release naturally for 10 minutes before performing a quick release for any remaining pressure. 6) Add any additional salt and pepper to taste before serving.
Make it Easier: This can also be made with 1-1/4 cups of your favorite prepared BBQ sauce and 1/4 cup water in place of all of the ingredients added in step 3.
PHYLLIS GASS’
SCAMPI AND ANGEL HAIR
Recipe from A Taste of Heaven
Published by First Presbyterian Church of Punta Gorda
1 3/4 cup defatted chicken broth
1 tablespoon garlic, chopped fine
4 tablespoons scallions, chopped (divided)
4 tablespoons Italian parsley, chopped (divided)
1/2 pound dry angel-hair pasta
1 pound shrimp, peeled and
deveined
Freshly ground black pepper
Bring a large pot of water to a boil for the pasta. In a large sauce pan, combine: broth, garlic and 3 tablespoons each of scallions and parsley. Bring slowly to a simmer. Cook for 2 minutes. Add pasta to boiling water. Cook according to directions. Add shrimp to broth, stir well and cook for 2-1/2 to 3 minutes or until shrimp are cooked through. Add remaining scallions. Drain pasta; divide evenly among large shallow plates. Arrange shrimp over pasta and spoon “broth sauce” over shrimp.
Sprinkle with pepper. Garnish with remaining parsley. Serve immediately. Serves 4.
MRS. MATTHEW BARKLEY’s (HELEN LEBBY)
CURRIED RICE
Recipe from Charleston Receipts, America’s Oldest Junior League
Cookbook in Print, a Cookbook by
The Junior League of Charleston, Inc.
2 cups rice
2 tablespoons curry powder
1 teaspoon salt
1-1/2 cups chicken stock
Pick rice, but do not wash. Place all ingredients in rice steamer for 1-1/2 hours, stirring several times with 2-tined fork. For chicken stock, canned consommé may be used, but I prefer to use stock obtained from boiling 1 pound chicken necks with seasonings such as celery, onion, and bay leaf. Bits of chicken may be cut from the chicken necks and added to the curried rice after it is done. To cook in double-boiler instead of rice steamer, use 2 cups of chicken stock, other ingredients the same. Serves 8.
SUSIE SAMS’
MEXICAN BLACK BEAN SALAD
Recipe from First Presbyterian Church, Punta Gorda, Florida
A Taste of Heaven
1 (8-ounce) carton sour cream
1/4 cup chopped fresh cilantro
1 tablespoon taco seasoning
1 large head green leaf lettuce, torn (about 10 cups)
2 cups (8-ounces) shredded
cheddar cheese
1/2 cup chopped purple onion
2 (15-ounce) cans black beans, drained
2 large tomatoes, chopped
Corn chips, crushed
Combine sour cream, cilantro, and taco seasoning in a large bowl, stirring well. Add lettuce, then cheese, onion, black beans, and chopped tomatoes. Toss well. Sprinkle with crushed corn chips and serve immediately. Yield: 6 servings.
SOUR MILK DOUGHNUTS
Recipe from
The Original Country Cookbook
Paragon Products,
Pompano Beach, Florida
1 egg
1/2 cup sugar
1/2 cup sour milk
1-3/4 cup flour
1/2 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
Beat egg, add sugar, sour milk, flour, soda, baking powder and salt mixed and sifted together.
Roll, cut and fry in hot fat. Makes 18 doughnuts.
BARBARA RITSHIE’S
PUMPKIN DESSERT
Recipe from New Vision Community Church’s Feeding the Flock
1 (15-ounce) can solid pack
pumpkin
1 (12-ounce) can evaporated milk
3 eggs
1 cup sugar
2 teaspoon pumpkin pie spice
(cinnamon, ginger, cloves, etc.
or just use the mix)
1 cup chocolate chips (optional)
1 package yellow or white cake mix
1 stick butter cut into chunks
1-1/2 cup chopped walnuts
(optional)
In a mixing bowl, combine first five ingredients. Transfer to a greased 13 x 9 x 2-inch baking pan. Sprinkle with dry cake mix and sprinkle with chunks of butter. Top with walnuts. Bake at 350 degrees for one hour or until a knife entered into the middle comes out clean. If you choose to use the chocolate chips, put them in after the first five ingredients. You can also serve this with ice cream, Cool Whip, or whipped cream.
SOUTHERN LIVING’S
SPICED ICED TEA
Recipe from
SOUTHERN LIVING’S
1997 ANNUAL RECIPES
2 quarts water
2 (3-inch) cinnamon sticks
1/2 teaspoon whole cloves
1/4 teaspoon ground nutmeg
3 family-size tea bags
1/2 cup sugar
1 (6-ounce) can frozen orange juice concentrate, undiluted
1 (6-ounce) can frozen lemonade concentrate, undiluted
Bring first 4 ingredients to a boil in a large stainless steel pot.
Remove mixture from heat, and add tea bags; cover and steep – 5 minutes. Using a slotted Spoon, remove and discard tea bags, cinnamon, and cloves. Stir in sugar until dissolved; stir in concentrates. Chill; serve over ice.
Yield: 2 quarts.
