Kathy King’s Barbecue Beef is a super dish for family meals or outdoor dining. Crock Pot meals are simple and beloved by cooks of all levels. This one happens to come from First Presbyterian Church of Apopka’s Treasures and Pleasures. Thank you, folks!
The “R” months are back. You remember… the months with an “R”, when we can safely begin eating oysters again. Thus, we have for your enjoyment, Oyster Stew Herb River from Savannah Style cookbook.
We found a family casserole contributed by Helen Donnan in Pot Pourri from Food Favorites of Plains, Georgia, made with canned vegetables and mushroom soup. You can add shrimp, chicken, or turkey if you would like to add them for a main course.
Spinach Salad is a favorite for many of our readers. This one is from Savannah Style and looks fit for a special occasion.
Boiled peanuts, Cajun-style, is contributed by Holland Farms of Milton in the cookbook titled, Field to Feast. Boiled peanuts are enjoyed by many of us here in the South. We just love ‘em! But, for some of us from other areas of the nation, it may be an acquired taste. You owe it to yourself to try them. You might just decide you LOVE them as many of us already do.
From our old friends in Plains, Georgia, we have Caron Carter’s Apple or Peach Crisp, contributed in PotPourri. This is a simple recipe that uses fresh fruit. As Caron doesn’t state amounts for fruit, we have added our best estimate.
Isabel Beach’s Three-Day Coconut Cake is a joyful event all by itself. Isabel is my sister, and this is one of her claims to fame in the kitchen. It is a terrific cake, but you have to leave it alone in the refrigerator for three days to age properly.
That is the hardest part. Use two long widths of plastic wrap to lay on the cake plate, then build the cake up from there with enough wrap to pull up the sides and lay on top to seal over the finished cake.
You pack the coconut up the sides and on top of the cake. The coconut keeps the plastic from sticking.
KATHY KING’S BARBECUE BEEF
from 1990 Presbyterian Women First Presbyterian
Church of Apopka
Treasures and Pleasures
3 pounds beef (chuck)
3 green peppers (chopped)
1/2 cup packed brown sugar
1/4 cup chili powder
2 teaspoons Worcestershire
2 cups chopped onion
1 6-ounce can tomato paste
1/4 cup cider vinegar
2 teaspoons salt
1 teaspoon dry mustard
Combine all ingredients in crockpot. Add 1 cup of water and simmer 3 to 4 hours. Serve on rolls.
OYSTER STEW HERB RIVER
Recipe from Savannah Style, a Cookbook by The Junior League of Savannah, Inc.
2 or 3 stalks celery, diced
1 small onion, minced
1/2 cup butter
1 pint oysters
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh parsley, chopped
1/8 teaspoon mace
1 pint Half-and-Half
Saute celery and onions in butter until soft. Add oysters including liquid. Add salt, pepper, parsley and a little mace. Simmer until oysters curl. Add Half-and-Half. Heat until bubbles form around the edges, but do not boil. Remove from heat and serve.
HELEN DONNAN’S
FAMILY CASSEROLE
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1 can English peas, drained
1 can bean sprouts, drained
2 cans mushroom pieces, drained
1 can water chestnuts, drained and diced
1 can French fried onions
1/2 pound cheddar cheese, grated
1 can mushroom soup
Heat and drain peas. Add bean sprouts, mushroom pieces and water chestnuts. Mix and pour into 9-inch casserole dish. Heat mushroom soup and pour over mixture. Top with grated cheese. Bake at 350 degrees for 30 minutes. Remove from oven; sprinkle French fried onions on top. Return to oven and bake for 15 minutes or until brown.
You can add shrimp, chicken, or turkey and make this a main course. If not, serve with ham, foul, roast, etc.
SPINACH SALAD
Recipe from Savannah Style,
a Cookbook by The Junior League of Savannah, Inc.
1 pound fresh spinach, washed and drained
2 apples, peeled and diced
8 slices bacon, fried and crumbled
1/2 cup almonds, slivered and sautéed in bacon grease
2 green onions, sliced
Dressing:
1 cup oil
3 tablespoons sugar
2-2/3 teaspoons dry mustard
5 tablespoons plus 1 teaspoon cider vinegar
Blend dressing thoroughly and toss lightly over salad.
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