From Charleston Receipts, James Island Shrimp Pie is a shrimp and rice casserole contributed by Mrs. John Jenkins. You need two pounds of shrimp and a cup of raw rice, both of which you cook before making the pie. It is then baked in a moderate oven (350 to 375 degrees) for about 30 minutes or until brown on top.
We thank Joan Tice for her Meat Balls in Sauce we found in Sharing Our Finest Cookbook from the Apopka Citizen Police Alumni Association. This recipe calls for ground meat, so she intends that you can decide to use whatever you want.
Savannah Style cookbook’s Marinated Chicken on the Grill is meant to be prepared the night before you plan to put it on the grill. This recipe yields 12 pieces of chicken.
Apple and Pecan Acorn Squash from Southern Living will be delicious. The biggest challenge is in cutting the squash in half. Be very careful.
How about Potato Pie that looks absolutely decadent? Allison Chase contributed her recipe to Feeding the Flock, and we have it for you right here.
Chickpea Salad from thepioneerwoman.com website appears to be beautiful, delicious, AND nutritious! Chickpeas and garbanzo beans are the same vegetable. The names are interchangeable in English and Spanish. They have been around for thousands of years, however, you can find them in the canned foods section next to all the other beans in your grocery store! This recipe makes six servings.
Peanut Butter Pie from The Original Country Cookbook looks quite simple to make. This is from the little paperback cookbook that a friend gave me more than 40 years ago! It was published by Paragon Products, Inc., in Pompano Beach in 1976. The introduction says, regarding the recipes, “They come from a period in America when work was hard and appetites big. All have been tested and edited carefully for accuracy. These recipes call for basic natural ingredients and do not need today’s artificial this and imitation that!”
MRS. JOHN T. JENKINS’ (HESS LEBBY) JAMES ISLAND
SHRIMP PIE
Recipe from Charleston Receipts, America’s Oldest Junior League
Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
1 cup of raw rice
2 cups water
1 teaspoon salt
1/4 cup butter
2 eggs
Pinch of mace
5 tablespoons tomato catsup
2-1/2 tablespoons Worcestershire
Salt and pepper to taste
2 pounds shrimp
1 cup milk (approximately)
Cook rice in salted water until very soft and stir butter into it. Combine all ingredients with cooked shrimp, adding enough milk to make mixture the consistency of thick custard. Put in buttered casserole and bake in moderate oven until brown on top (about 30 minutes). Serves 8.
JOAN TICE’S
MEAT BALLS IN SAUCE
Recipe from Apopka Citizen Police Alumni Association,
Sharing Our Finest Cookbook
Meatballs:
1-1/2 pound ground meat
2 eggs
1/4 cup milk
1 cup bread crumbs
1 tablespoon parsley
1/4 tablespoon Italian seasoning
1 clove garlic, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 clove garlic
Mix all ingredients. Shape into balls. Fry in 1/4 cup oil until brown. Fry garlic clove until brown.
Sauce:
1 can tomatoes (2 pounds,
3 ounces)
2 cans tomato paste
12 ounces each)
3 tablespoons sugar
1 tablespoon salt
1/4 teaspoon pepper
1 tablespoon parsley
1 tablespoon Italian seasoning
1 can water for each can of paste
Combine all ingredients. Add meat and garlic clove. Simmer three to four hours.
MARINATED CHICKEN
ON THE GRILL
Recipe from Savannah Style,
a Cookbook by The Junior League
of Savannah, Inc.
12 chicken pieces
1-1/2 cups oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2-1/2 teaspoons salt
1 tablespoon pepper
1/2 cup wine vinegar
1-1/2 teaspoons parsley flakes
1/2 cup lemon juice
2 tablespoons sugar
Combine all ingredients and stir well. Pour over chicken pieces. Let stand in refrigerator overnight. Cook chicken on the grill in a pan for about 30 minutes, basting and turning frequently. Remove from pan and place chicken directly on grill for about 10 minutes.
APPLE AND PECAN
ACORN SQUASH
SOUTHERN LIVING’S ALL TIME
FAVORITES, 2009
2 medium acorn squash, about 1-1/4 pounds each
1 cup peeled, chopped cooking
apple
1/4 cup firmly packed brown sugar
1/4 cup butter, melted
1/4 teaspoon apple pie spice
1/4 cup chopped pecans, toasted
1) Cut squash in half crosswise, and remove seeds. Cut a thin slice from bottom of each squash half to sit flat, if necessary. Place squash halves, cut sides up, in a 13- x 9-inch baking dish. Add hot water in dish to depth of 1 inch. 2) Combine apple and next 3 ingredients; spoon evenly into squash halves. Cover and bake at 350 degrees for 1 hour or until squash is tender. Sprinkle with pecans. Makes 4 servings.
ALLISON CHASE’S POTATO PIE
FEEDING THE FLOCK
NEW VISION COMMUNITY CHURCH
3 large baking potatoes, peeled
and thinly sliced
1 prepared 9-inch pie crust
3/4 cup grated Swiss, Gruyere,
Cheddar, or Parmesan cheese
1 large egg
1-1/2 cup low-fat milk
1 tablespoon chopped fresh
thyme or basil (1 teaspoon dried)
Salt and ground pepper to taste
Preheat oven to 350 degrees. Layer potatoes in crust, sprinkling with cheese between layers. In a bowl, mix egg, milk, thyme, salt and pepper. Pour egg mixture over the potatoes and cheese and bake 45-60 minutes or until potatoes are tender and golden brown. Yield: 4-6 servings.
CHICKPEA SALAD
Recipe from
THEPIONEERWOMAN.COM
Salad:
1 15-ounce can chickpeas,
drained and rinsed
7 ounces feta, cubed
1 English cucumber, cut into
half moons
1 pint cherry tomatoes, halved
1 orange bell pepper, diced
1/2 small red onion, thinly sliced
2 avocados, cubed
1 cup chopped Italian parsley
1/2 cup torn basil
Dressing:
1/3 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1 grated garlic clove
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1) For the salad: In a large bowl, fold together the chickpeas, feta, cucumber, tomatoes, bell pepper, red onion, avocado, parsley, and basil. 2) For the dressing: In a medium bowl, whisk together the olive oil, vinegar, lemon juice, garlic, salt, black pepper, and pepper flakes until combined. Pour over the salad and gently fold to combine. Serve immediately.
Tip 1: Play around with your herbs by substituting dill, mint, or cilantro for the basil. Tip 2: If you are making the salad ahead of time, hold back on the avocado and parsley and basil. Stir these goodies in right before serving to ensure they are bright green and beautiful!
PEANUT BUTTER PIE
Recipe from Paragon Products, Inc., The Original Country Cookbook
1 cup corn syrup
1 cup sugar
1/2 teaspoon vanilla
3 eggs, slightly beaten
1/3 cup creamy peanut butter
Unbaked pie shell
Blend filling ingredients. Pour into unbaked pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30-35 minutes longer. Filling should appear slightly less set in center than around the edge.
