Mother’s Day is this coming Sunday! We have some super recipes to help you honor this SUPER WOMAN!
Southern
Living’s All-Time Favorites has a very simple recipe for marinated London broil. Get it started the day before you want to serve and simply hand the package over to your “grill master” on grill day.
Lobster and Shrimp Jambalaya from Paths of Sunshine is a lovely dish. They say to serve it with Cuban bread.
Squash season is in full swing now. Take advantage of it with Lillian Cleghorn’s Yellow Squash Casserole from Northside Baptist Church’s book of recipes.
Fresh Black-Eye Peas from The Progressive Farmer’s SOUTHERN Cookbook looks fantastic. Season your cooking liquid with smoked meat and cook the fresh shelled peas for an hour and a half. You don’t have to use black-eyed peas.
It can be purple-hull peas or crowder peas. All these peas are members of the cow pea or southern pea family.
Some people like the taste of these last mentioned peas over the black-eyed peas.
Jane Shepherd’s Basic Ice Cream is great for any kind of ice cream you and your fans want. Just use your imagination on what flavor you want. This recipe is provided by The Apopka Woman’s Club’s What’s Cookin’?
From our friends in Plains, Georgia, who gave us Plains Pot Pourri, we have Jewel Dominick’s Peach Pie. You don’t even have to make piecrust for this one. Just stir up the dry mixture with a little milk and pour into the buttery pie plate. Then drop the fresh peaches into the gloppy mixture and bake in 350 degree oven.
We have two relish recipes for you. The first is ChowChow from The Progressive Farmer’s SOUTHERN Cookbook. We thank Miz Belle for loaning us her favorite cookbook. This is going to make a lot of relish, so get your jars and caps all sterilized!
The next is Sis Pitman’s Granny’s Relish from First Presbyterian Church of Apopka’s Treasures and Pleasures. It looks so good. I can imagine putting it over the black-eyed peas (above) and serving it with hot buttered cornbread!
MARINATED LONDON BROIL
Recipe from Southern Living
All-Time Favorites
1 (12-ounce) can cola soft drink
1 (10-ounce) bottle teriyaki sauce
1 (2-1/2 to 3 pound) London broil
Combine cola and teriyaki sauce in a shallow dish or large zip-top plastic freezer bag; add London broil. Cover or seal, and chill 24 hours, turning occasionally. Remove London broil from marinade, discarding marinade.
Grill, covered with grill lid, over medium heat (300 to 350 degrees) 12 to 15 minutes on each side or to desired degree of doneness. Let stand 10 minutes; cut diagonally into thin slices across the grain.
Makes 6 to 8 servings.
LOBSTER AND SHRIMP
JAMBALAYA
Recipe from Florida Federation of Garden Clubs Inc.,
Paths of Sunshine
1 cup onion, chopped
1 clove garlic, chopped
1 green pepper, chopped
Margarine or butter
2 cups (approximately 1 pound), cooked smoked ham
1 (29-ounce) can tomatoes
2 (7-ounce) bottles clam juice
1 (10-ounce) package yellow Spanish rice
2 tablespoons Worcestershire sauce
1 tablespoon salt
2-1/4 cups water
1 Maine lobster tail, cut into pieces
2 pounds large shrimp, cooked and cleaned
Saute onions, garlic and pepper in butter. Put all ingredients except shrimp and cooked cut-up lobster tail together in large baking dish. Cover. Bake in pre-heated 400 degree oven for 1 hour, stirring occasionally. When baked, add shrimp and lobster that have been brought to room temperature. Heat slightly in oven for 2 to 3 minutes. Serve with buttered, seasoned Cuban bread. Makes 6 to 8 servings.
LILLIAN CLEGHORN’S YELLOW SQUASH CASSEROLE
Northside Baptist Church
6 medium squash, sliced 1/2-inch thick
1/2 teaspoon black pepper
1 teaspoon salt
1 cup canned evaporated milk
2 eggs, beaten
1 cup cheese, grated
1 cup onions, chopped
2 cups saltine cracker crumbs (divided)
3/4 stick butter or oleo, melted
Mix squash, pepper, salt and milk in large bowl. Add eggs, cheese, onions and 1 cup of the crumbs. Pour into greased 9 x 13-inch baking dish. Sprinkle another cup of cracker crumbs on top and drizzle with melted butter. Bake at 375 degrees for about 40 minutes. Makes 12 servings.
FRESH BLACK-EYE PEAS
The Progressive Farmer’s
SOUTHERN Cookbook
Boiling water as needed to cover peas
1/2 pound smoked meat
1 quart shelled, washed black-eye peas
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
Cover a half-pound thin-sliced smoked meat with boiling water, cover tightly and boil 15 minutes. Add 1 quart shelled, washed black-eye peas, salt, black pepper and cayenne pepper. Add more boiling water to cover. Cover tightly and bring to a boil. Reduce heat and simmer about 1-1/2 hours or until peas are tender and just slightly green tinted. Add seasonings to taste. Yield 10 to 12 servings.
JANE SHEPHERD’S
BASIC ICE CREAM
Recipe from The Apopka Woman’s Club, Apopka, Florida
What’s Cookin’?
6 eggs
2 cups sugar
Beat well with electric mixer at high speed.
1 teaspoon vanilla
1 can condensed milk
1 large can fruit or package of frozen fruit
Pinch of salt
Pour all of this into ice cream churn, then add homogenized milk to fill ice cream churn.
JEWEL DOMINICK’S PEACH PIE
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1/2 stick (4 ounces) margarine, melted in baking dish
1/2 cup sweet milk
1/2 cup flour (self-rising)
1/2 cup sugar
2 cups sweetened fresh peaches, sliced
Melt the margarine in the baking dish. Mix the milk, flour, and sugar together. Pour over the melted margarine. Pour 2 cups sweetened peaches on top of this mixture and bake 30 minutes at 350 degrees.
Note: If you do not have fresh peaches, you can use frozen peaches, thawed and sweetened if not pre-sweetened.
CHOWCHOW
Recipe from The Progressive
Farmer’s SOUTHERN Cookbook
1 dozen medium-sized onions
1 dozen sweet green peppers
1 dozen sweet red peppers
4 quarts chopped cabbage
2 quarts chopped green tomatoes
1/2 cup salt
5 cups sugar
4 tablespoons ground mustard
4 tablespoons mustard seed
1 tablespoon turmeric
1 tablespoon ground ginger
3 tablespoons celery seed
2 tablespoons whole mixed pickling spices (tied in a bag)
2-1/2 quarts vinegar
Chop onions and peppers fine. Combine all vegetables and mix with salt. Let stand overnight. The next morning drain well. Combine sugar, spices, and vinegar. Bring to boiling point and simmer about 20 minutes. Add drained vegetables, and simmer to consistency desired. Remove spice bag. Pack into hot jars and seal.
SIS PITMAN’S GRANNY’S RELISH
Recipe from First Presbyterian Church of Apopka,
Treasures and Pleasures
11 cups ground green tomatoes
4 cups ground green peppers
2 cups ground onions
4 tablespoons salt
3 cups vinegar
6 cups of sugar
1 tablespoon dry mustard
1 tablespoon celery seed
Mix tomatoes, peppers, onions and salt together and let stand one hour. Drain and transfer to a large kettle. Add vinegar, sugar, mustard, and celery seed. Bring to a boil, lower heat and simmer, uncovered for 20 minutes. Seal in sterile jars.
