Emily Meggett’s Meatloaf uses inexpensive ingredients and can last for days, even for large families. She says “this dish for my family when I wanted to cook something simple that would serve everybody. Because of the heartiness of this dish, we’d usually” enjoy meatloaf in the fall or winter.
From What’s Cookin’?, we have Shrimp or Chicken Curry. This recipe was contributed by Mrs. Myrtle Womble who suggests serving it over hot, steamy rice.
Spinach au Gratin from Charleston Receipts looks like a dish suitable for a special occasion. It was contributed by Mrs. Thomas A. Huguenin (Mary Vereen).
We have Violet Schoening’s fresh apple cake from the in-house recipe book given us by Northside Baptist Church. Ms. Schoening’s advice is to use a glass baking dish and says it is good even with no frosting. It can be frozen for use later.
From the Stay at Home Chef, we have Old Fashioned Homemade Eggnog from Rachel Farnsworth. This is a real treat for me because I remember while celebrating at my Grannie’s house, she served a very thick and creamy eggnog. That eggnog is the “nonpareil” by which I judge all others. And, of course, they never measure up to Grannie’s eggnog. I sincerely hope Ms. Farnsworth’s eggnog will prove to be its equal. I was way too young to realize I was missing a wonderful opportunity to ask for Grannie’s recipe. Now, I don’t have my Grannie to ask.
EMILY MEGGETT’S MEATLOAF
Recipe from
Gullah Geechee Home Cooking
by Emily Meggett
2 pounds ground beef
1 pound lean bulk sausage,
preferably Jimmy Dean
1/2 cup breadcrumbs
1 large onion, grated
1 bell pepper, grated
2 tablespoons chopped parsley
2 large eggs
1-1/2 teaspoons seasoning salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
1 tomato, roughly chopped
Ketchup, to taste
Bell pepper slices (optional),
for garnish
1) Preheat the oven to 350 degrees Fahrenheit. 2) In a large mixing bowl, combine all the ingredients, excluding the ketchup and water. Form the mixture into a loaf and place on a sheet of foil on the non-shiny side, then drizzle the top of the meatloaf with ketchup. 3) Tightly close the foil around the meatloaf. Place in a 5 by 9-inch loaf pan. Pour 3/4 cup water around the foil package so the dish will not burn. Bake for 45 to 50 minutes, until well done. Garnish with bell peppers, if using.
MRS. MYRTLE WOMBLE’S
SHRIMP OR CHICKEN CURRY
Recipe from What’s Cookin’?
Published by
The Apopka Woman’s Club
3 tablespoons butter
1/4 cup minced onion
1/2 teaspoon curry powder
3 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground ginger
1 cup chicken broth (or 1 chicken bouillon cube dissolved in 1 cup hot water)
1 cup milk
2 cups cooked, cleaned shrimp
or 2 cups cut-up cooked
chicken
1/2 teaspoon lemon juice
Melt butter over low heat in heavy saucepan. Saute onion and curry powder in melted butter. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in chicken broth and milk. Bring to a boil, stirring constantly. Boil 1 minute. Add shrimp or chicken and the lemon juice. Serve over rice. Makes 4 servings.
MRS. THOMAS A. HUGUENIN’S SPINACH AU GRATIN
Recipe from Charleston Receipts
2 pounds fresh spinach
4 tablespoons melted butter
2 tablespoons flour
1-1/2 cups sharp cheese (grated)
4 hard-boiled eggs (chopped)
Salt and cayenne to taste
Wash spinach thoroughly, then place moist spinach in a saucepan without adding more water. Cover and cook for seven minutes or until tender. Drain well. Mix two tablespoons butter and the flour and add spinach. Season well with salt and cayenne. Add the other tablespoons melted butter, chopped eggs and one cup grated cheese. Mix well. Put in buttered casserole and cover with 1/2 cup grated cheese. Brown for 25 minutes at 350 degrees. Serves six.
VIOLET SCHOENING’S
FRESH APPLE CAKE
Recipe from
Northside Baptist Church cookbook
1-1/4 cup oil
2 cups sugar
2 eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla
2-1/2 cups flour
1 cup pecans
3 cups raw apples
Mix in order. Pour batter into 9- x 13-inch baking dish. Bake at 350 degrees for 55-60 minutes. Cool, slice and serve from pan. Best if pan is glass.
Frosting:
1 stick butter, soft
1/2 teaspoon salt
2 tablespoons evaporated milk
1 cup dark brown sugar
Powdered sugar, as needed.
Cream butter, salt, milk and brown sugar. Stir in powdered sugar until it takes form and spread over cooled cake.
This cake may be frozen. And it is good even without the frosting.
RACHEL FARNSWORTH’S
OLD FASHIONED
HOMEMADE EGGNOG
Recipe from the Stay at Home Chef
by Rachel Farnsworth
2-1/2 cups milk
4 whole cinnamon sticks
1/8 teaspoon ground cloves
1/2 teaspoon vanilla extract
7 egg yolks
3/4 cup white sugar
2 cups heavy cream or half and
half for a light version
2 teaspoons vanilla extract
1/8 teaspoon ground nutmeg
1) Put the milk, cinnamon sticks, cloves, and 1/2 teaspoon vanilla into a large saucepan. Put it over the lowest heat setting on your stove for 5 minutes. 2) In a separate bowl, whisk together the egg yolks and sugar for 1 minute. 3) Turn the heat under the milk up to medium-high heat. Remove the cinnamon sticks. 4) Slowly whisk in about 1/4 of the hot milk into the egg/sugar mixture. Then pour all of the egg/sugar mixture back into the saucepan and whisk it all together. Put it over medium heat, whisking constantly, for 3 minutes. It will thicken a bit. 5) Pour the hot eggnog into a large bowl or beverage container and let cool at room temperature for 1 hour. Add cinnamon sticks back in (optional). 6) After 1 hour, stir in the heavy cream, 2 teaspoons vanilla, and nutmeg. Store in the fridge and allow to cool for at least 4 hours before serving.
Note: Ms. Farnsworth says that it can be made uncooked as it is traditionally with raw eggs. To keep it safe for everyone, she has written the recipe as cooked. For an uncooked version, whisk egg yolks, sugar, cloves, and nutmeg in a large mixing bowl. Replace the cinnamon sticks with 1/2 teaspoon ground cinnamon and whisk in with the egg yolks. Slowly pour in milk, cream and vanilla extract, whisk until thoroughly combined. Alcohol can be added if you wish: dark rum, cognac, bourbon.
