We have a brand new year, now. We pray it will be a wonderful year for you. It is time for some recipes that you may not have used yet. Furthermore, it might be time for you to share some of your recipes with your fellow readers, so check the instructions at the bottom of this article and send them to us, please.
First, we have Brunswick stew from New Vision Community Church’s Feeding the Flock, compliments of Colene Ledford. Thank you, Ma’am.
From Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook, Bob Schieferstin’s Shrimp Lo Mein looks very tempting. It is delicious, and with this dish, you have your complete meal.
In “Another Broccoli Dish” from the Jones-Morris Family Treasury, Nana Morris shares her recipe for broccoli. It sounds as if Nana was searching for a new way to serve this vegetable that we hold so dear.
For a delicious treat, try Nancy Baum’s buttermilk biscuits. We found this recipe in New Vision Community Church’s Feeding the Flock. You can mix up and refrigerate the dough the day before you need the biscuits.
These New Vision Community Church’s Feeding the Flock folks have lots of recipes we enjoy, and Neoma Knox’s broccoli and cauliflower salad is one of them. Miz Neoma says to make it at least four hours ahead and to chill it in the refrigerator. I have made it, and everyone that had some loved it.
Charleston Receipts shares Mrs. Edward Izard’s peach upside-down cake with us. It looks wonderful and not too difficult.
COLENE LEDFORD’S BRUNSWICK STEW, SOUTHERN STYLE
Recipe from New Vision Community Church’s Feeding the Flock
2 pounds ground beef (chuck or round)
1 40-ounce bottle ketchup
2 large onions, sliced
2 pounds chicken, cooked and cut up
2 pounds Boston butt pork, cooked and cut up
1 gallon garden peas
1 gallon whole kernel corn
5 pounds Irish potatoes, cubed and cooked
Salt to taste
Pepper to taste
3 ounces Louisiana hot sauce
Using a 16-quart pot, brown the ground beef. Add onion and cook to transparency. Drain off fat. Add a pint of water and ketchup. Fill ketchup bottle with water, shake, and add to mixture.
Add chicken, pork, peas and corn. Bring this mixture to a boil. Lower temperature to low and cook for 30 minutes, stirring occasionally. Add more water if needed.
Add the cooked potatoes, salt and pepper. Mix well and return to a boil. Lower heat to simmer. Add hot sauce and simmer for 10 minutes with the lid on pot.
Remove from heat and wait for at least 10 minutes. Serve with saltine crackers.
Hot sauce may be added at the table for those who like their stew more spicy.
BOB SCHIEFERSTIN’S
SHRIMP LO MEIN
Recipe from Apopka Citizen Police Alumni Association’s Sharing Our Finest Cookbook
1/2 pound egg noodles
2 ounces bamboo shoots, julienned (cut into long thin strips)
1/2 pound bean sprouts
1/4 teaspoon (light) soy sauce
4 tablespoons peanut oil
1/2 pound cabbage, julienned
1/4 pound medium shrimp, shelled
2 tablespoons oyster sauce
2 ounces shredded carrots
1 tablespoon mushroom soy sauce
5 green onions (1 diced and 4 cut into 1-inch lengths)
1 tablespoon water
1 clove garlic, minced
1-1/2 teaspoon salt
Cook noodles: Bring water to a boil. Add noodles and bring to second boil. Remove from heat. Rinse in cold water.
Heat 1 tablespoon oil on high heat. Stir-fry shrimp and diced onion. Add light soy sauce and 1/2 teaspoon salt. Stir-fry until shrimp turns brown. Remove shrimp from pan and set aside. Heat two tablespoons oil on high heat. Stir-fry carrots, cabbage and bamboo shoots. Add 1/2 teaspoon salt and 1 tablespoon water. Cook two minutes. Remove from pan and set aside. Heat 1 tablespoon oil on medium heat. Stir-fry garlic and onions cut into 1-inch lengths until fragrant. Add noodles, bean sprouts, mushroom sauce, 1/2 teaspoon salt, and 2 tablespoons oyster sauce. Mix all ingredients together and serve.
NANA MORRIS’
“ANOTHER BROCCOLI DISH”
Recipe from The Jones-Morris
Family Treasury
2 packages frozen broccoli
1/2 cup mayonnaise
Finely chopped onion
2 boiled eggs, mashed up
12 to 15 Ritz crackers crumbled and rolled in margarine or butter
Cook broccoli 15 minutes. Drain. Mix mayonnaise, onion and boiled eggs with broccoli. Cover with cracker topping. Bake in oven until heated through.
NANCY BAUM’S
BUTTERMILK BISCUITS
Recipe from New Vision Community Church, Plymouth, Florida
Feeding the Flock
3 cups self-rising flour (King Arthur’s is best)
1 tablespoon sugar (optional)
1/2 cup cold butter or vegetable shortening
3/4 to 1 cup buttermilk
Place flour (and sugar, if desired) in medium bowl. Cut butter into 1/2-inch cubes and toss pieces into flour. Cut butter into flour until the size of small peas. Add 3/4 cup buttermilk and toss with fork until liquid is absorbed. For more moist biscuits, add remaining 1/4 cup buttermilk.
Place dough on floured work surface. Fold over three or four times and pat into a 1-inch thick circle, square or rectangle. Cut 1-1/2 to 3-inch round or square biscuits. Place on ungreased baking sheet and brush tops with melted butter or buttermilk for shiny crust.
Bake at 450 degrees for 12 to 14 minutes until golden brown. Yield: 6 large or 12 small.
Note: Dough can be made day before, refrigerated, then shaped and baked.
NEOMA KNOX’S
BROCCOLI AND
CAULIFLOWER SALAD,
Recipe from New Vision
Community Church’s
Feeding the Flock
1 bunch cauliflower
1 bunch broccoli
5 strips crisp bacon
1/2 cup medium size red onion
1/2 cup golden raisins
DRESSING:
1 cup mayonnaise
1/2 cup sugar
1 tablespoon cider vinegar
Break and cut broccoli and cauliflower into bite-sized pieces. Broccoli stems may be used if peeled to soft center. (Hint: large pieces are easy to strip.) Break bacon into small pieces. Slice the onion into rings. Mix all the ingredients together.
DRESSING:
Combine mayonnaise, sugar and vinegar; pour over the salad and mix well. Refrigerate in air-tight container. Chill at least four hours; tip container to spread dressing evenly throughout.
MRS. S. EDWARD IZARD JR’S PEACH UPSIDE-DOWN CAKE
Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
1/3 cup shortening
2/3 cup sugar
2/3 cup milk
1 teaspoon vanilla
1/4 teaspoon almond flavoring
2 eggs
2 teaspoons baking powder
1-2/3 cups flour
1/8 teaspoon salt
Cream shortening and sugar. Add remaining ingredients and beat well. Pour over peach mixture.
PEACH MIXTURE:
1/3 cup butter
1 cup light brown sugar
1-1/2 cups sliced peaches
Place butter and sugar in a sheet cake pan and heat slowly, stirring constantly until well browned. Add peaches. Cover with cake batter; bake 45 minutes at 350 degrees. Turn cake out peach side up. Serve hot or cold with whipped cream. Other fruits can be substituted for the peaches. Serves 6.
