From Savannah Style, we have Easy Lemon Chicken.
Treasures and Pleasures was published many years ago by 1990 Presbyterian Women of First Presbyterian Church of Apopka. We thank Shirley Patterson for her recipe for her Southern Fried Fish recipe.
Charleston Receipts shares Hush Puppies from Mrs. Taft Walker. This will go very well with the Southern Fried Fish recipe.
This recipe for Lobster and Shrimp Jambalaya calls for smoked ham as well as a couple of bottles of clam juice. You serve the dish with buttered, seasoned Cuban bread. We thank the Florida Federation of Garden Clubs for their wonderful book titled Paths of Sunshine.
Southern Living’s All-Time Favorites shares this recipe for turnip greens. They say they simmered the ham hocks for about 2 hours until the meat pulled away from the bones easily. In the interest of time, you can simmer for 30 to 45 minutes to release the flavor.
We have Buck Benton’s Pecan Pie for you. Buck is my sister Sally’s deceased husband. Folks (including me) say, “It’s the best pecan pie I have ever tasted!” Buck carpeted the top of that pie wall-to-wall with pecans. He also made an aluminum foil “fold-over collar” to shield the rim of crust to prevent over-browning. Mama used moistened cotton strips for that purpose when we didn’t have aluminum foil. Pre-bake (partially) the pie shell using pie weights (or dry beans on parchment paper).
Apple Brown Betty for 50 from The Progressive Farmer’s SOUTHERN Cookbook looks great. This recipe is for 50 people, good for church groups or a holiday gathering. The accompanying Hard Sauce recipe follows.
SAVANNAH STYLE’S
EASY LEMON CHICKEN
Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
3 whole chicken breasts
1/2 cup butter or margarine
1 tablespoon flour
1/2 cup chicken broth
Salt and tarragon, to taste
2 lemons, sliced
Parsley
Bone chicken breasts, remove the skins. Cut each breast into strips. Melt butter over medium high heat and add chicken. Sprinkle with flour, add salt and tarragon. Cook 5 minutes, stirring constantly. Add chicken broth and lemon slices. Cover and simmer for 15 minutes. Serve with rice, sprinkle with parsley.
SHIRLEY PATTERSON’S
SOUTHERN FRIED FISH
Recipe from 1990 Presbyterian Women First Presbyterian Church of Apopka
Treasures and Pleasures
1 cup corn meal
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Vegetable oil for frying
Mix dry ingredients together in a paper bag; place fish in bag and shake to coat with mixture. Place fish in skillet with hot vegetable oil and fry 7 to 12 minutes or until golden brown and flaky.
MRS. TAFT WALKER (MARY TAFT) HUSH PUPPIES
Recipe from Charleston Receipts, America’s Oldest Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
2 cups corn meal
1 teaspoon soda
1 teaspoon salt
2 tablespoons flour
1 tablespoon baking powder
Red pepper, to taste
6 tablespoons chopped onion
1 egg
2 cups buttermilk
Mix all dry ingredients, add chopped onion; then milk and egg, beaten together. Drop by small spoonfuls into boiling deep fat. They will float when done. Drain on brown paper. Serves 8.
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.
SOUTHERN TURNIP GREENS AND HAM HOCKS
Recipe from Southern Living’s
All-Time Favorites
1-3/4 pounds ham hocks, rinsed
2 quarts water
2 bunches fresh turnip greens with roots (about 10 pounds)
1 tablespoon sugar
Bring ham hocks and 2 quarts water to a boil in an 8-quart Dutch oven. Reduce heat and simmer 1-1/2 to 2 hours or until meat is tender. Remove and discard stems and discolored spots from greens. Chop greens and rinse thoroughly; drain. Peel turnip roots and cut in half. Add greens, roots, and sugar to Dutch oven; bring to a boil. Reduce heat; cover and simer 45 to 60 minutes or until greens and roots are tender. Makes 10 servings.
BUCK BENTON’S PECAN PIE
Recipe from Reader of The Apopka Chief and The Planter Newspapers
1/2 stick (1/4 cup) butter
1 cup light-brown sugar
1 cup white corn syrup
3 eggs
1/8 teaspoon salt
1 tablespoon flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 9-inch pie shell
1 cup-plus pecans
Using your electric mixer, cream the butter and sugar together. Add the syrup and whip until light. In a separate bowl, whip the eggs and salt together until light and fluffy. Combine the eggs with the sugar mixture along with the flour, vanilla, and cinnamon. Mix well and pour into lightly-browned pie crust. Add an aluminum foil shield to the rim of the crust to prevent over-browning. Sprinkle pecans liberally on top and bake in a 350-degree oven for 50 minutes.
APPLE BROWN BETTY (for 50)
Recipe from The Progressive
Farmer’s SOUTHERN Cookbook
16 cups soft breadcrumbs
2 cups melted butter or margarine
18 pounds sliced, pared apples
4 cups granulated sugar, or brown sugar, firmly packed
4 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1/2 cup grated lemon rind
3/4 cup lemon juice
4 cups water
Mix breadcrumbs and melted butter or margarine. Arrange one-third of this mixture in two greased 16 x 9 x 2-1/2 inch baking pans. Cover with half of the sliced apples. Combine sugar, nutmeg, cinnamon, and grated lemon rind. Sprinkle half over apple. Cover with one third of the crumbs. Add the rest of apples, then rest of sugar mixture. Top with rest of crumbs, and pour combined lemon juice and water over all. Bake at 350 degrees F for 1 hour. Serve with Hard Sauce.
HARD SAUCE (for 50)
Recipe from The Progressive
Farmer’s SOUTHERN Cookbook
1/2 pound butter or margarine
2 tablespoons boiling water
3 cups plus 5 tablespoons
powdered sugar
1 tablespoon lemon flavoring
Cream butter or margarine thoroughly, add boiling water, and stir until light. Gradually add sugar and lemon flavoring. Beat until fluffy. Chill until ready to serve.
