September is here. You remember… the beginning of the “R” months, when we can safely begin eating oysters again. Thus, we have for your enjoyment, Oyster Stew Herb River from Savannah Style cookbook.
Fresh corn is still available, and Creamy Fried Confetti Corn, compliments of Southern Living’s All-Time Favorites, is delicious.
Mrs. Leuty’s Beef, Eggplant, and Rice combination is a stove-top skillet dish that, with a side salad, can be a one-dish meal. If you’d rather, you could put the ingredients in a casserole dish, cover it with a cover or foil, and do an oven bake at about 350 degrees. We thank our friends from Plains, Georgia, and their cookbook, Plains Pot Pourri, for sharing their wonderful recipes with us.
Kohlrabi, also known as a German turnip, has a mild, sweet flavor and crisp crunch and provides an unexpected base for this refreshing slaw. We have borrowed Superganic Farm’s recipe from Field to Feast.
Toni LaPierre’s Grandma’s Carrot Cake is so good, we have to print it at least once a year. We thank Toni and New Vision Community Church’s Feeding the Flock cookbook for sharing this wonderful recipe with us. Toni gives instructions for either a glaze that you pour over the hot cake while still in the pans or an orange cream cheese frosting you apply after taking the layers out of the baking pans. They both sound fantastic.
Boiled peanuts, Cajun-style, is contributed by Holland Farms of Milton. Boiled peanuts are enjoyed by many of us who are from the South. We just love ‘em! But, for some of us from other areas of the nation, it may be an acquired taste. You owe it to yourself to at least try them. You might just decide you LOVE them as many of us already do.
OYSTER STEW HERB RIVER
Recipe from Savannah Style,
a Cookbook by The Junior League of Savannah, Inc.
2 or 3 stalks celery, diced
1 small onion, minced
1/2 cup butter
1 pint oysters
1/2 teaspoon salt
1/8 teaspoon pepper
Fresh parsley, chopped
1/8 teaspoon mace
1 pint Half-and-Half
Saute celery and onions in butter until soft. Add oysters including liquid. Add salt, pepper, parsley and a little mace. Simmer until oysters curl. Add Half-and-Half. Heat until bubbles form around the edges, but do not boil. Remove from heat and serve.
CREAMY FRIED CONFETTI CORN
Recipe from Southern Living
8 bacon slices, chopped
4 cups fresh sweet corn kernels (about 8 ears)
1 medium-size white onion, chopped
1/3 cup chopped red bell pepper
1/3 cup chopped green bell pepper
1 (8-ounce) package cream cheese, cubed
1/2 cup half-and-half
1 teaspoon sugar
1 teaspoon salt
1 teaspoon pepper
Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Saute corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.
Makes 6 to 8 servings.
MRS. SARA LEUTY’S
BEEF, EGGPLANT, RICE DRESSING
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
1 pound ground beef
1 medium eggplant, cubed
1 medium onion, chopped
1/2 bell pepper, chopped
1 cup rice, cooked
Salt and pepper to taste
Brown meat and pour off excess fat. Add all ingredients except the rice. Cook slowly, covered, 45 minutes to 1 hour. Stir in rice. Heat through and serve. Serves six.
Recipe from Field to Feast
1/2 cup mayonnaise (you can substitute plain yogurt, if desired)
1 lime, juiced
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Dash hot sauce
1/2 large bunch fresh cilantro, roughly chopped
2 kohlrabi heads, peeled and shredded
2 carrots, peeled and shredded
1 green bell pepper, cut into thin matchsticks
1 jalapeno pepper, cut into thin rounds (optional)
Whisk together mayonnaise (or yogurt), lime juice, salt, pepper, and hot sauce in a small bowl. Stir in cilantro and set aside.
Combine shredded kohlrabi, carrots, green pepper, and jalapeno (if using) in a large bowl. Top with a dressing and toss to combine. Refrigerate for at least 30 minutes before serving.
GRANDMA’S CARROT CAKE,
New Vision Community Church’s,
Feeding the Flock cookbook
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 eggs, well beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 teaspoons vanilla
1 8-ounce can crushed pineapple, drained
2 cups grated carrots
1 3-1/2 ounce can flake coconut
1 cup chopped pecans
Carrot Cake instructions:
Combine flour, soda, salt and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat until smooth. Stir in flour mixture, pineapple, carrots, coconut and nuts. Pour batter into two greased and floured 9-inch cake pans. Bake at 350 degrees for 35-40 minutes or until toothpick inserted comes out clean. Immediately spread buttermilk glaze evenly over layers while still in pan.
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon light corn syrup
1 teaspoon vanilla
Combine ingredients (except vanilla) in heavy saucepan. Bring to boil and cook four minutes, stirring often. Remove from heat and stir in vanilla. (I use half on cake and save half for French toast.)
Orange Cream Cheese Frosting:
1/2 cup butter, softened
1 8-ounce package cream cheese, softened
1 teaspoon vanilla
2 cups powdered sugar
1 teaspoon grated orange rind
1 teaspoon orange juice
Combine butter and cream cheese, beating until light and fluffy. Add vanilla, powdered sugar, rind and juice; beat until smooth. Remove cake from pans and frost. There is enough frosting for two-layer cake.
CAJUN-STYLE BOILED PEANUTS
Recipe from Field to Feast
2-1/2 pounds green peanuts
1 small white onion, peeled and cut in half
1 green bell pepper, halved and seeded
2 tablespoons granulated garlic
1 tablespoon red papper flakes
1 tablespoon cayenne pepper
2 to 3 jalapeno peppers, fresh or pickled
2 tablespoons rock salt
2 tablespoons spicy crab boil, such as Tony Chachere’s or Zatarain’s
1 lemon sliced
Combine peanuts, onion, green pepper, granulated garlic, red pepper flakes, cayenne, jalapenos, rock salt, crab boil, and lemon in a large stockpot. Add enough cold water to cover by three inches. Bring to a boil, then reduce heat to a vigorous simmer.
Simmer for three hours or until peanuts are soft. Cool completely in liquid. Rewarm before serving, if desired.