Okra and tomato recipe also includes smoked sausage

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Mrs. Dawson submits an authentic Chinese recipe for Sweet and Sour Pork to Charleston Receipts, which book we have for some wonderful recipes. We also have the recipe for Sweet and Sour Sauce to go with the pork. Note from Mrs. Dawson says, “During World War II, my husband, Colonel Louis Y. Dawson, Jr., was stationed in China. He had the pleasure of attending a dinner given by Madame Kung (one of the Soong sisters). He enjoyed so much the “Sweet and Sour Pork,” that was served, that he asked a friend, General Ho Shi Li, to obtain the receipt for him.” (As you may recall, old-timers call recipes “receipts.”)

Mrs. Rivers Jenkins shares her macaroni pie in Charleston Receipts, and it sounds not only easy but heavenly!

One of our favorite recipe books is Treasures and Pleasures, put out by First Presbyterian Church of Apopka. Therein we find Catherine Parten’s Okra and Tomatoes. While Catherine doesn’t suggest this, I would venture a guess that this dish served with rice would be a match made in heaven.

From our friends down at First Presbyterian Church of Punta Gorda in its A Taste of Heaven, we have Joan Hoffman’s Crab Quiche. This is one of those dishes that‘s good any time, brunch or supper.

We have Melinda Stokes Allanson’s Greek Chicken Salad from A Taste of Heaven of First Presbyterian Church. It looks wonderfully refreshing for our current weather.

Bambi Harwood’s Layered Salad looks like a wonderful voyage into the salad world. This was shared with us by New Vision’s Feeding the Flock.

The first time I ever had fried pies was when I was a child and enjoyed them at a church bazaar in South Carolina. They were so hot, but so good. Those church ladies sure know how to prepare these little goodies! We thank the Apopka Citizen Police Alumni Association for sharing their recipe for Fried Pies in Sharing Our Finest Cookbook.

MRS. LOUIS Y. DAWSON, JR.’S (VIRGINIA WALKER)

SWEET AND SOUR PORK

Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,

a Cookbook by The Junior League of Charleston, Inc.

1 pound lean pork

Salt, Pepper

1 teaspoon soy sauce

Seanium oil (vegetable oil)

Pea flour (plain flour will do)

Peanut oil (vegetable oil)

Carrots, 1 cup finely chopped

1/2 cup of diced green bell peppers

Cut one pound of lean pork into pieces about 1/4-inch thick, 1-inch long and 1/2-inch wide. Add salt and pepper to taste, soy sauce. Fry the pieces of pork in seanium oil. When well done, roll the pork in pea flour and broil for five minutes in boiling peanut oil. Remove the pork and broil the carrots and bell peppers for one minute in the boiling peanut oil. Mix the pork, carrots and bell peppers and serve with the hot Sweet and Sour Sauce, below. Recipe serves 6.

SWEET AND SOUR SAUCE

1 cup sugar

3/4 cup white vinegar

1 teaspoon salt

1 teaspoon soy sauce

1 teaspoon lemon juice

1 teaspoon catsup

1 teaspoon garlic, finely chopped

MRS. RIVERS JENKINS’

MACARONI PIE

Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,

a Cookbook by The Junior League of Charleston, Inc.

1/2 pound macaroni, broken

1 heaping tablespoon butter

1-1/2 cups sharp cheese, cubed

Salt and pepper to taste

1/2 teaspoon dry mustard

3 eggs

1 pint milk

Cook macaroni in rapidly boiling water for ten minutes. Drain. Stir butter and 1 cup of the cheese, into the hot macaroni, leaving about 1/2 cup cheese to sprinkle over top of pie. Add salt, pepper, and mustard. Beat eggs into mixture. Add milk and mix well. Put in greased baking dish. Sprinkle top with cheese and dot with butter. Bake in 350-degree oven about 40 minutes. Serves 6.

CATHERINE PARTEN’S

OKRA AND TOMATOES

Recipe from First Presbyterian Church of Apopka,

Treasures and Pleasures

1 15-ounce can tomato sauce

1/2 pound smoked sausage, sliced

1 16-ounce can tomatoes,

   undrained

1 large bag frozen okra

1 large onion, chopped

Zatarain’s Creole seasoning,

   to taste

Put all ingredients in saucepan and pour in 1-1/2 to 2 cups of water. Stir and cook until done.

JOAN HOFFMAN’S CRAB QUICHE

Recipe from First Presbyterian Church of Punta Gorda,

A Taste of Heaven

1/2 cup mayonnaise

2 tablespoons flour

2 eggs, beaten

1/2 cup milk

1 cup (or more) crabmeat

1 8-ounce package Swiss cheese,    diced

1/3 cup sliced green onion

1 9-inch pie crust

Mix mayo, flour, eggs and milk until blended. Stir in crabmeat, cheese and onions. Pour into pie crust. Bake at 350 degrees for 40 to 45 minutes. Serves six to eight.

MELINDA STOKES ALLANSON’S GREEK CHICKEN SALAD

Recipe from First Presbyterian Church of Punta Gorda’s

A Taste of Heaven

3 cups cooked chicken, cubed

   (about three breasts)

2 medium cucumbers, peeled,

   seeded and chopped

1-1/4 cups Feta cheese, crumbled

2/3 cup (or 1 can) black olives,    sliced

1/4 cup fresh parsley, snipped

1 cup mayonnaise

1/2 cup plain yogurt

1 tablespoon dried oregano

3 cloves garlic (or to taste)

Lettuce

Combine chicken, cucumber, Feta, olives and parsley. Set aside. In a small bowl, mix mayonnaise, yogurt, oregano and crushed garlic. Use much less garlic if salad will stand more than a couple of hours before serving. Add to chicken mixture. Toss to coat. Cover and chill. Serve over lettuce. Also very good over toasted French rolls.

BAMBI HARWOOD’S

LAYERED SALAD

Recipe from New Vision Community Church’s Feeding the Flock

1 head lettuce

1 cup chopped celery

4 hard boiled eggs, chopped

1/2 cup green pepper, chopped

1 small package frozen green peas

1 small to medium onion, chopped

1/2 pound fried bacon, crumbled (or REAL bacon bits)

2 cups mayonnaise

2 tablespoons sugar (or sugar substitute)

4 ounces shredded Cheddar cheese

Layer the first 7 ingredients in bottom of 9 x 15 inch dish. Mix mayonnaise and sugar (or substitute); spread over layers. Spread shredded cheese evenly on top.

FRIED PIES

(FROM OLD PENNSYLVANIA DUTCH COOKBOOK)

Recipe from Apopka Citizen Police Alumni Association,

Sharing Our Finest Cookbook

2 cups sifted flour

1 teaspoon salt

1/2 cup shortening

1/3 cup cold water

Sweetened sieved fruit (dried apricots, peaches, prunes or thick applesauce)

Sift the flour and salt together. Cut in shortening with pastry blender or two knives until pieces are size of small peas. Gradually sprinkle water over mixture, mixing lightly with a fork after each addition. Add only enough water to hold pastry together. Roll out dough on a floured surface about 1/8-inch thick. Cut out 4-inch rounds. Spoon 1 tablespoon sweetened fruit onto each round.

Moisten edges with water. Fold into semi-circles and press edges together with fork.

Fry in 365 degreesdeep fat. Fry 3 minutes or until light golden brown; turn pies during frying. Remove from fat; drain on absorbent paper. Makes 1 dozen pies.