We have Mrs. Alston Ramsay’s Carolina Barbecued Chicken that is oven baked. This recipe is shared by Charleston Receipts.
From Treasures and Pleasures, one of our very favorite resources for recipes, we have Southern Brunswick Stew from Laurie Andrews Avera.
You can have Jean Ustler’s oven baked beans to serve to your family or special guests in under an hour. We found this recipe in Northside Baptist Church’s cookbook.
From Field to Feast, we have Zellwood Sweet Corn Chowder. Long & Scott Farms in Zellwood, begun in 1963 by Billy Long and Frank Scott, childhood friends from Virginia, is the location of Scott’s Country Market. “You can see the stuff growing as you drive up,” says Hank Scott, Frank’s son, who is a third generation farmer. Hank manages the farm, the lone holdout from the lucrative north Orange County vegetable farm days. This is their recipe for the most delicious corn chowder you ever put in your mouth.
Faye Unger submitted Doug’s Favorite Sour Cream Chocolate Cake and the Frosting recipe to Plains Pot Pourri. We thank our friends from Plains, Georgia, for sharing these delights with us.
Mary Lou Wesselhoeft who, along with her husband Paul, owns Ocheesee Creamery in Grand Ridge located in the panhandle of Florida, shares this recipe for a quart of ice cream. It contains four teaspoons of vodka which helps keep the ice cream soft in the freezer. The liquor can be omitted if you eat the ice cream within a day of making. That shouldn’t be too hard to do! We found this recipe in the lovely book titled Field to Feast.
MRS ALSTON RAMSAY’S
(HAZEL HUNTER)
CAROLINA BARBECUED CHICKEN
Recipe from Charleston Receipts,
America’s Oldest Junior League Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
Juice of 1 lemon
Vinegar
Water
Salt to taste
Black and red pepper to taste
1/4 pound butter
1 broiling-size chicken (which is next size down from a fryer)
Measure lemon juice, add equal amount of vinegar; measure lemon juice and vinegar, add equal amount of water. Add seasonings, then melted butter. Split chicken in half. Cover with above liquid ingredients; place breast side down in oven under flame; set broiler at 300 degrees. Baste frequently, turning chicken after 1 hour, cooking about 2 hours altogether. Turn broiler higher last half-hour to brown chicken. Serves two.
LAURIE ANDREWS AVERA’S
SOUTHERN BRUNSWICK STEW
Recipe from 1990 Presbyterian Women First Presbyterian Church of Apopka,
Treasures and Pleasures cookbook
1 chicken, about 4 pounds, cut up
4 cups water
4 slices bacon
1/2 pound beef chuck, cut into 3/4-inch cubes
1 small onion, minced
1-1/4 teaspoons salt
1 teaspoon paprika
1 teaspoon thyme
1 1-pound can crushed tomatoes
1 10-ounce package frozen lima beans
1 12-ounce can whole kernel corn
3 medium potatoes, diced
Seasoned salt and pepper
All-purpose flour
Cover chicken with water, bring to boil and cook covered for one hour or until tender. Cool chicken. Remove meat from bones, reserving broth, and cut into bite-sized pieces. Dice bacon and brown in kettle. Remove bacon and brown beef and onion in remaining fat in kettle. Add bacon, chicken broth, salt, paprika, thyme and tomatoes. Bring to boil, cover, reduce heat and simmer for one hour. Add remaining vegetables and chicken and simmer for about 30 minutes longer. Season to taste with seasoned salt and pepper. If desired, thicken slightly with a flour and water paste.
JEANNE USTLER’S BAKED BEANS
Recipe from Northside Baptist Church’s cookbook
5 or 6 strips bacon, brown, drain, crumble
1 medium-large onion, chopped
1 green bell pepper, 1/2 chopped, 1/2 cut into strips
1/2 cup brown sugar
1/2 cup catsup
28 ounce (or larger) can pork and beans
Simmer onion, green pepper in small amount of bacon grease. Add the brown sugar and catsup, and blend well. Add the crumbled bacon and beans.
Mix gently. Pour mixture into 2-quart baking dish (lightly sprayed). Decorate top with green pepper slices. Bake at 350 degrees for 35 to 40 minutes or until bubbly and browning. Amounts may be adjusted to taste.
LONG & SCOTT FARMS’
ZELLWOOD SWEET CORN
CHOWDER
Recipe from Field to Feast
4 slices bacon, finely diced
1/2 cup diced onion
1/2 cup diced red bell pepper
2 cups sweet corn kernels cut from cob, cobs reserved
3 tablespoons flour
3 cups chicken or vegetable stock
1 cup medium-diced russet potatoes
1 cup heavy cream
1 tablespoon chopped fresh parsley
Coarse salt and freshly ground black pepper, to taste
1. Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, peppers, and corn, stirring for 2 minutes. Add flour, stirring 1 minute.
2. Add stock and stir until smooth. Bring to a boil and add potatoes and corncobs. Simmer 25 to 30 minutes, or until soup reaches desired consistency.
3. Add cream and simmer 2 minutes. Season with parsley, salt, and pepper. Remove corncobs before serving.
FAYE UNGER’S DOUG’S FAVORITE
SOUR CREAM CHOCOLATE CAKE
Recipe from Food Favorites of Plains, Georgia
Plains Pot Pourri
2 cups flour
1 cup water
1/4 cup shortening
1 teaspoon salt
1 teaspoon vanilla
4 ounces melted unsweetened chocolate, cooled
2 cups sugar
3/4 sour cream
1-1/4 teaspoon baking soda
2 eggs
1/2 teaspoon baking powder
Heat oven to 350 degrees. Grease and flour one 13 x 9 x 2 inch pan or two 9-inch pans or three 8-inch pans. Measure all ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat three minutes on high speed. Pour into pans. Bake: oblong cake 40 to 45 minutes. Layers: 30 to 35 minutes. Cool. Frost with Sour Cream Chocolate Frosting, below.
FAYE UNGER’S DOUG’S FAVORITE
SOUR CREAM CHOCOLATE CAKE FROSTING
Recipe from Food Favorites of Plains, Georgia
Plains Pot Pourri
1/3 cup margarine, softened
2 ounces melted unsweetened chocolate, cooled
3 cups confectioner’s sugar
1/2 cup sour cream
2 teaspoons vanilla
Mix butter and cooled chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth and of spreading consistency.
MARY LOU WESSELHOEFT’S
CHOCOLATE-CHIP ICE CREAM
Recipe from Field to Feast
6 egg yolks
1/2 cup sugar
Pinch of salt
2 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise
1 tablespoon plus 1 teaspoon vodka
6 ounces semisweet or dark chocolate, finely chopped
1. Whisk together egg yolks, sugar, and salt in a large bowl. Set aside. Combine cream and milk in a small saucepan. Use the back of a small knife to scrape seeds from inside the vanilla bean. Add seeds and bean to milk mixture and place pan over medium heat. Heat until tiny bubbles just begin to form around edges. Remove from heat for 5 minutes.
2. Fill a large bowl with ice and a bit of water. Set aside.
3. Slowly ladle 1 cup of hot cream mixture into egg yolks, whisking constantly. Pour egg-cream mixture back into the saucepan and cook, stirring occasionally, until mixture coats the back of a wooden spoon, about 4 minutes.
4. Discard vanilla bean. Pour custard through a fine-mesh sieve into a medium bowl and set the bowl in the ice bath, adding water if needed to reach halfway up sides of bowl. Stir until custard is cool. Add vodka. Remove from ice bath and refrigerate for 2 hours, or until cold.
5. Freeze in an ice-cream maker according to manufacturer’s instructions. When ice cream has the consistency of soft-serve, transfer to a freezer-safe container and stir in chopped chocolate. Freeze until firm.
