From Stew-Pot Favorites of Zellwood, we have Delicious Steamed Liver and Onions. Miss King didn’t say she is using beef liver, but we assume that is the case.
Mom’s Broccoli Casserole from Angie Palmateer at New Vision Community Church’s Feeding the Flock is wonderful. Your whole meal can center around this delicious casserole.
Vidalia Onion Casserole comes to us from Paths of Sunshine Cookbook, published by the Florida Federation of Garden Clubs.
Sweet Potato Souffle is a lovely recipe from Savannah Style.
Nana Morris is once again pleasing us with her recipe for Peanut-Butter Criss Crosses from The Jones-Morris Family Treasury.
Southern Living’s All-Time Favorites has their Cream Cheese Banana Nut Bread and several toppings. It looks delicious and you can take your pick of the flavor you want.
MISS ESTELLE KING’S DELICIOUS STEAMED LIVER AND ONIONS
Stew-Pot Favorites of Zellwood
1 pound tender liver
2 big onions
3 or 4 tablespoons vinegar
Butter and oil
Heat skillet, equal parts butter and oil. Cut up two big onions and sauté until they are just clear. (This is Chinese style.) Take the onions out. Pop in the liver (always cook a pound at a time). Cook it over a low flame a minute or two until the liver just turns gray. Now turn it over and put the onions back on top. Pour on three or four tablespoons full of vinegar. Put a lid on the skillet quickly and cook another five minutes. Turn the heat off and let the liver stand another five minutes. There’ll be no liver taste or smell, and the dish is delightful. Chop up the liver that’s left over, mix with seasoning and mayonnaise, and serve later on celery sticks or rye crackers with grated egg on top.
MOM’S BROCCOLI CASSEROLE
Recipe from New Vision Community Church’s Feeding the Flock
2 small packages frozen chopped broccoli
1 cup mayonnaise
2 cups finely shredded cheddar cheese
1 can cream of mushroom soup
1 medium chopped onion
1/2 package Pepperidge Farm stuffing
2 tablespoons butter, melted
Cook broccoli according to directions on package. Drain. Mix mayonnaise, cheese, soup, onion and eggs, then add broccoli. Place in greased casserole dish and bake at 350 degrees for 25 to 30 minutes. Halfway through the baking, remove from oven. Mix butter and stuffing and spread evenly on top of casserole. Return to oven to complete baking.
VIDALIA ONION CASSEROLE
Recipe from Florida Federation
of Garden Clubs
Paths of Sunshine Cookbook
6 to 7 Vidalia onions, peeled, sliced and separated into rings
1/2 cup butter (no substitutes please)
Parsley for garnish
2 tablespoons butter
2 tablespoons all purpose flour
Salt and pepper to taste
1 cup milk
1 teaspoon mustard
1/3 cup (or more to taste) Cheddar cheese
Saute onion rings in butter in large saucepan until just wilted. Turn into baking dish.
Make a white sauce from butter, flour, salt and pepper, milk, mustard, adding cheese to taste. Pour sauce over onions. Stir lightly. Add breadcrumbs and Parmesan cheese. Garnish with parsley. Bake at 400 degrees for 20 minutes. Serve piping hot.
SWEET POTATO SOUFFLE
Recipe from Savannah Style,
a Cookbook by The Junior League
of Savannah, Inc.
3 cups sweet potatoes, cooked and mashed
1/4 cup butter, melted
1/2 cup evaporated milk
1 cup sugar
1/4 teaspoon salt
Mix the above ingredients well. Pour into a buttered baking dish. Top with the following:
1/4 cup self-rising flour
2 tablespoons butter, melted
1/2 cup light brown sugar, tightly packed
1/4 cup pecans, chopped
Blend these ingredients by hand using a pastry blender until a coarse, crumb-like mixture. Bake uncovered at 350 degrees Fahrenheit until brown, approximately 15 to 20 minutes.
PEANUT-BUTTER CRISS CROSSES
Recipe from The Jones-Morris
1 cup shortening
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla
2 beaten eggs
1 cup peanut butter
3 cups flour
2 teaspoons baking soda
Dash of salt
Thoroughly cream shortening and sugar. Add vanilla and eggs and beat well. Stir in peanut butter. Sift dry ingredients, and stir into batter. Form into tiny balls and place on ungreased cookie sheet. Dip tines of fork into some flour and press cookie with back of fork in cross directions (twice). Bake in 375-degree oven about 10 minutes.
CREAM CHEESE-BANANA-NUT BREAD
Recipe from Southern Living
3/4 cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups mashed bananas (1-1/4 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans, toasted
1/2 teaspoon vanilla extract
Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until blended after each addition.
Combine flour and next three ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans, and vanilla. Spoon batter into two greased and floured 8- x 4-inch loaf pans.
Bake at 350 degrees for one hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
Makes two loaves.
ORANGE-PECAN-TOPPED CREAM CHEESE-BANANA-NUT BREAD:
Prepare bread batter as directed above, and spoon into desired pans. Sprinkle 1 cup coarsely chopped, toasted pecans evenly over batter in pans. Bake as directed. Cool bread in pans 10 minutes; remove from pans to wire racks. Stir together 1 cup powdered sugar, 3 tablespoons fresh orange juice, and 1 teaspoon grated orange zest until blended. Drizzle evenly over warm bread, and cool 30 minutes on wire racks.
TOASTED COCONUT-TOPPED CREAM CHEESE-BANANA-NUT BREAD:
Prepare and bake bread, as directed above, in desired pans. While bread is baking, stir together 1/4 cup butter, 1/4 cup granulated sugar, 1/4 cup firmly packed brown sugar, and 1/4 cup milk in a small saucepan over medium-high heat; bring to a boil, stirring constantly.
Remove from heat. Stir in 1 cup sweetened flaked coconut; 1 cup chopped, toasted pecans; and 2 teaspoons vanilla extract. Remove baked bread from oven, and immediately spread tops with coconut mixture. Broil 5-1/2 inches from heat 2 to 3 minutes or just until topping starts to lightly brown.
Cool in pans on wire racks 20 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.
CINNAMON CRISP-TOPPED CREAM CHEESE-BANANA-NUT BREAD:
Prepare bread batter as directed above, and spoon into desired pans. Stir together 1/2 cup firmly packed brown sugar; 1/2 cup chopped, toasted pecans; 1 tablespoon all-purpose flour; 1 tablespoon melted butter; and 1/8 teaspoon ground cinnamon. Sprinkle mixture evenly over batter. Bake and cool as directed.
PEANUT BUTTER STREUSEL-TOPPED CREAM CHEESE-BANANA-NUT BREAD:
Prepare bread batter as directed above, and spoon into desired pans. Combine 1/2 cup plus 1 tablespoon all-purpose flour and 1/2 cup firmly packed brown sugar in a small bowl. Cut in 1/4 cup butter and 3 tablespoons creamy peanut butter with a pastry blender or fork until mixture resembles small peas. Sprinkle mixture evenly over batter in pans. Bake and cool as directed.