From Jane Bradley’s cookbook called Southern Style, Volume 23 from the Collector’s Series of The American Cooking Guild, copyrighted 1987, we have Cheesy Baked Grits. Jane says, “This much-maligned product needs some understanding to be appreciated. Grits are never too tasty when simply boiled and served ‘au natural.’” These dressed-up grits will be a real treat!
We have Chesapeake Crab Imperial, also from Jane Bradley’s book, Southern Style. This Maryland classic is enjoyed wherever fresh crab is available. It is equally well suited for formal, sit-down dinners or informal buffets. Note that Jane gives you the option of either using the crab shells or a casserole when you bake.
From Joyce LaFray Young’s book “Country Cookin’,” we are going to try a very simple dish, Fried Squash. This recipe comes from Hopkins Boarding House in Pensacola. You can use either yellow squash or zucchini. They describe it as, “A nice change for an old favorite!”
Another favorite, also from Hopkins Boarding House in Pensacola, is Sweet Potato Souffle.
Wow! This recipe looks terrific! Breakfast Taco. This recipe is also from Country Cookin’ by Joyce LaFray Young, and she attributes it to Malaga Street Depot in St. Augustine. The book cover describes the book as “Famous Recipes from Famous Places.”
CHEESY BAKED GRITS
Recipe from Southern Style
by Jane Bradley
4 cups boiling water
1 teaspoon salt
1 cup quick grits
8 tablespoons (1 stick) butter,
cut into pieces
2 cups (8 ounces)
cheddar cheese, grated
3 eggs, beaten
1/4 teaspoon dry mustard
1/4 teaspoon Tabasco sauce
1/8 teaspoon freshly ground
black pepper
2 tablespoons freshly grated Parmesan cheese (optional)
Additional butter for dish
1) Preheat oven to 350 degrees Fahrenheit. Butter a 1-1/2-quart baking dish and set aside. Jane says, “I use a porcelain quiche dish and cut grits into wedges for serving.” 2) Using a large, heavy saucepan, bring water and salt to a boil. Slowly add grits and stir till well blended. Reduce heat and simmer for 3 to 5 minutes. 3) Remove pan from heat and add butter and cheese, stirring to melt. 4) When melted, add beaten eggs, dry mustard, Tabasco, and freshly ground black pepper, blending well. 5) Pour into prepared baking dish. If desired, sprinkle with Parmesan cheese to aid in browning. 6) Bake for 45 to 55 minutes or until grits are golden brown. Serve piping hot. Serves: 6 to 8.
CHESAPEAKE CRAB IMPERIAL
Recipe from Southern Style
by Jane Bradley
2 pounds backfin crabmeat
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons pimento, minced
2 tablespoons capers, minced
2 tablespoons onion, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon mayonnaise per shell (2 tablespoons for
casserole)
Paprika for garnish
Butter for shells or casserole
1) Preheat oven to 400 degrees Fahrenheit. Pick any bits of shell or cartilage out of crab. Place crab in a large bowl and set aside. 2) In a small bowl, mix mayonnaise, lemon juice, pimento, capers, onion, Worcestershire sauce, salt and pepper, and blend well. 3) Add this mixture to the prepared crab and, using a rubber spatula, gently fold in the crab, being careful not to flake the crabmeat. 4) Divide the crab imperial between 8 buttered shells … or… pour into a 2-quart casserole. 5) Coat filled shells or casserole with mayonnaise and sprinkle with paprika. 6) Place shells on a baking sheet and bake for 15 to 18 minutes (20 to 25 minutes if using casserole), or until lightly browned. Serve immediately. Serves: 8.
FRIED SQUASH
from Hopkins Boarding House
in Pensacola
Recipe from Country Cookin’
by Joyce L. Young
2 pounds yellow squash
(may substitute zucchini)
Salt
Self-rising flour
Fat for deep fat frying
1) Wash and slice squash into 1” pieces. 2) Sprinkle salt over squash so that all pieces are lightly salted. (The salt draws out the extra liquid.) 3) Let sit 1 hour. Pour off liquid. 4) Dip and completely cover each piece in self-rising flour. 5) Fry in deep fat at 350 degrees Fahrenheit until brown and crisp. Serves: 6.
SWEET POTATO SOUFFLE
from Hopkins Boarding House in Pensacola
Recipe from Country Cookin’
by Joyce L. Young
4 cups mashed sweet potatoes (if potatoes are dry, add up to 1/2-cup evaporated milk)
1/2 cup sugar
1/2 cup butter or oleo margarine
1/2 cup coconut
1/3 cup raisins
1 teaspoon lemon extract or
orange peel
Miniature marshmallows
1) While potatoes are hot, add all other ingredients. 2) Place in casserole dish. Cover with marshmallows. 3) Bake in 300-degree Fahrenheit oven until marshmallows are brown, 20-30 minutes. Serves: 6.
BREAKFAST TACO
From Malaga Street Depot in
St. Augustine
Recipe from Country Cookin’
by Joyce L. Young
2 eggs (beaten)
1/4 cup green peppers (diced)
1/4 cup onions (diced)
1 corn tortilla
3 tablespoons refried beans
1/3 cup cheddar cheese
(shredded)
Picante sauce (see recipe
below)
1) Combine eggs, green pepper, and onions on griddle or in saute pan. Cook. 2) Heat corn tortilla briefly on griddle. 3) Place tortilla on plate. Top with eggs and refried beans. Fold in sides to seal. 4) Top with cheese and liberal amount of picante sauce. 5) Place under broiler for a few seconds. Serves: 1.
Picante Sauce:
1 green pepper (diced)
1 small onion (diced)
3-4 Jalapeno peppers (minced)
1 clove garlic (crushed)
28 ounce can pear-shaped
tomatoes (crushed with hand)
1 tablespoon plus 1 teaspoon apple cider vinegar
2 teaspoons oregano
1 bay leaf
Dash ground cumin
1 tablespoon plus 1 teaspoon fresh cilantro (may substitute fresh parsley)
Juice of one lemon
Mix all ingredients for picante sauce together.
Note: The picante sauce can be kept in the refrigerator for future use. You will find many uses for it (It is great for dipping tortilla chips).
