Our friend, Emily Meggett, author of Gullah Geechee Home Cooking sadly passed earlier this year. But she said in her book, “My church community is one of the most important parts of my life. Through church, not only do I deepen my connection with God, I get to connect with my community. Like many churches in the South, we have spring and summer picnics to celebrate the warmer days and catch up on the lives of friends and loved ones. One year, the church asked me to make a dish, and I just so happened to have some juicy tomatoes at home that an old friend brought me. I said to myself, ‘What if I stuffed these?’ I cut out the center of the tomato and replaced it with some chicken salad I made the day before. It was a hit at the picnic, and I’ve made it ever since.” Miz Meggett didn’t say, but I will: this would also work beautifully with tuna fish salad.
Another recipe from Emily Meggett’s book is Squash Casserole. I wish you could see the picture that I am looking at in her book (which I thank my sister for sending to me as a gift a couple of years ago.) The picture alone would entice you to… not walk… but run to your kitchen and get busy making your own casserole! She says, “Squash casserole uses some of my favorite vegetables – squash and zucchini. I like to use cream cheese in my casserole because it helps to bring very different ingredients together, and it adds richness and creaminess to otherwise gritty vegetables.”
A personal note, I have never used Nature’s Seasons, so I looked it up. It is a blend of seasonings put out by Morton’s Salt Company. I just may have to get some.
I remember as a child that Mama would start cooking a big pot of pea soup on Saturday mornings for us to eat later in the day after she and Daddy finished working in the garden. She would put ham in it or a ham bone if she had one. I loved it! And from Country Cookin’, we have Split-Pea Soup that was made famous at The Little Inn in Homosassa. This is the book that Joyce LaFray Young wrote featuring famous dishes from all over Florida. I believe she has written other books based on recipes from other states.
From Stew-Pot Favorites of Zellwood, we have Orange-Nut Cake, from Mrs. Violet Osborn.
Paths of Sunshine recipe book has a recipe for Mexican-Style Taco Salad that we have for you here.
EMILY MEGGETT’S
TOMATO STUFFED WITH CHICKEN OR TURKEY SALAD
Recipe from
Gullah Geechee Home Cooking
by Emily Meggett
6 boneless, skinless chicken breasts
1/2 cup sliced scallions
1 cup chopped celery
3 hard-boiled eggs, chopped
1 tablespoon mustard
1 teaspoon celery salt
1 teaspoon poultry seasoning
2 cups Hellmann’s mayonnaise, plus more if needed
10 large tomatoes
1) Boil the chicken breasts and scallions in a pot of water until the chicken is cooked through, 25 to 30 minutes. 2) Remove the skin from the chicken and let cool. When chicken is completely cooled, cut it into small pieces and put in a large bowl. 3) Add the celery, hard-boiled eggs, mustard, celery salt, poultry seasoning, and mayonnaise. Stir to combine. If the mixture is too dry, add more mayonnaise. Stir, taking care not to break up the chicken pieces. 4) Place the salad in the refrigerator to chill. (You may make the chicken salad a day ahead.) Cut the tops off of the tomatoes. Use a small paring knife to remove the inside of each tomato. A spoon may be helpful in scooping out the insides. 5) Once you’ve removed the insides of the tomatoes, fill them with the chilled chicken salad. Be generous – it’s called stuffed tomato for a reason!
EMILY MEGGETT’S
SQUASH CASSEROLE
Recipe from Gullah Geechee Home Cooking by Emily Meggett
3 medium yellow squash, thinly sliced into rounds about 1/8 inch 3 medium zucchini, thinly sliced into rounds about 1/8 inch thick
1 8-ounce package cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 cup grated medium or sharp cheddar cheese
1 large egg, lightly beaten
2 teaspoons Nature’s Seasons, plus more to taste
1) Preheat the oven to 350 degrees Fahrenheit. 2) Bring a large pot of water to a boil. Add the squash and zucchini, bring back to a boil, and cook until tender, about 10 minutes. Drain very well in a colander, making sure to shake all the excess water out. 3) In a large mixing bowl, combine the cream cheese, butter, 1/2 cup of the cheddar cheese, and the egg; stir in the egg, then stir in the squash. Mix well. Add Nature’s Seasons – more if needed – and stir again. 4) Pour the squash mixture into an ungreased 9 x 13-inch baking dish. Sprinkle the top of the casserole with the remaining cheddar cheese. 5) Bake the casserole for 35 to 40 minutes, until golden brown on top. Let cool for a few minutes before serving.
SPLIT-PEA SOUP FROM
THE LITTLE INN IN HOMOSASSA
Recipe from
Country Cookin’ by Joyce LaFray Young
(Allow Peas to Soak Overnight)
1 cup split peas
2-4 cups water
1 carrot (diced)
1 small onion (diced)
Ham bone
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
Salt and pepper to taste
3 cups milk
1) Wash peas several times, then place them in pan with water and allow to soak overnight. 2) The next day, add carrot, onion, and ham bone. Cook over medium heat until it boils. Simmer uncovered until peas are tender, about 1-1/2 hours. 3) Remove ham bone and press the material through a sieve. Return to pot with liquid they were cooked in. Add seasonings, milk, and any meat pieces from bone. 4) Heat through, stirring to thicken. Serve hot. Serves 4 to 6. Note says: “Lip-smacking good with cornbread.”
VIOLET OSBORN’S
ORANGE-NUT CAKE
Recipe from
Stew-Pot Favorites of
Zellwood
Woman’s Society of Christian Service, Zellwood, Florida
1 large orange
1 cup raisins
1/2 cup pecans
1 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1 cup sugar
1/2 cup shortening
1 cup milk
2 eggs
Grind orange pulp and rind with raisins and pecans. Save orange juice for topping. Sift together the flour, soda, salt, and sugar. Add shortening and 3/4-cup milk. Beat two minutes with electric mixer at low speed. Add eggs and 1/4-cup of milk. Beat two minutes. Fold orange-raisin-nut mixture into the batter. Pour into well-greased and lightly floured 13 x 9 x 2-inch pan. Bake in 350-degree oven for 40 to 50 minutes. While cake is baking, combine 1/3-cup orange juice, 1/3-cup sugar, and 1 teaspoon cinnamon. Heat to completely dissolve sugar and cinnamon. Drip this mixture over the warm cake. Sprinkle with 1/2-cup chopped pecans.
MEXICAN-STYLE TACO SALAD
Recipe from
Paths of Sunshine Cookbook
4 cups chopped lettuce
1 pint cherry tomatoes, halved
1/2 cup sliced green olives
1 large green pepper, diced
1-1/2 cups shredded Cheddar cheese
1 pound ground beef
1/4 cup chopped onion
1 (26-oz) can kidney beans
2 tablespoons red wine vinegar
2 teaspoons cumin
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Taco chips and sour cream
Arrange the first five ingredients on serving platter and chill from 1 to 12 hours. Brown meat and onions. Drain. Add beans, drained and rinsed, and seasonings to meat mixture. Cook three or four minutes, stirring constantly, until moisture has evaporated. Cover loosely and let stand 30 minutes. Before serving, spoon meat over salad, sprinkle with Taco chips and serve with sour cream. Garnish with avocado when available.
