We have a meat dish made with beef cubed steaks from Paths of Sunshine. It is called Italian Braciole, and the meat and sauce are served over cooked spaghetti similar to the way we serve spaghetti and meatballs.
When Katharine Lune and her husband Rob bought their land in Archer and ended up naming it Heirloom Country Farms, they wanted to do something to help pay for the property but that would also contribute to their community. Farming seemed right even though she had no prior experience. “I figured it out as I went along,” she says. She runs the day-to-day operations while her husband is a web developer. Among the four-footed and web-footed residents of the farm are Gloucestershire Old Spot pigs, an endangered heirloom breed noted for a higher fat-to-meat ratio rather than conventionally raised pork. Many consider the meat to be more flavorful because of the marbling.
We have Oyster Stew from Emily Meggett’s Gullah Geechee Home Cooking, that will serve 10 to 12 people. You can use frozen oysters if you don’t have access to fresh.
We have Spinach au Gratin from Charleston Receipts that looks like a dish suitable for a special occasion. It was contributed by Mrs. Thomas A. Huguenin (Mary Vereen).
Mrs. Marilyn Guest contributed this recipe for Lemon Meringue Pie to a favorite source of ours, Plains Pot-Pourri, that was published in 1977 by the Plains Jr. Woman’s Club of Plains, Georgia.
ITALIAN BRACIOLE
Recipe from Florida Federation of Garden Clubs Inc.,
Paths of Sunshine
6 cubed beef steaks
1/2 cup chopped onion
1/4 cup chili sauce
1/2 cup beef broth
1 (4-ounce) can sliced mushrooms
2 tablespoons chopped bell pepper
2 tablespoons sliced pimiento- olives
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon pepper
Hot cooked spaghetti
1/2 cup cold water
3 tablespoons flour
Season cubed steaks. Spread onion on steaks and roll. Secure with toothpicks. Place seams down in 10 x 6 x 2 baking dish. Combine chili sauce, broth, mushrooms, pepper, olives, sugar, Worcestershire sauce, oregano, garlic and pepper. Pour over beef rolls. Bake at 350 degrees about 1-1/4 hours. Arrange meat rolls atop spaghetti on serving platter. Keep warm. Pour pan juices in measuring cup, skim off fat. Add enough water to make 1-1/2 cups liquid. Blend flour with cold water. Add to meat juices and cook to desired consistency. Spoon sauce over meat and pasta. Serves 6.
HEIRLOOM COUNTRY FARMS, ARCHER PORK AND VEGETABLE STEW
Recipe from Field to Feast
1 (2 to 2-1/2 pound) bone-in pork shoulder or pork sirloin roast
3/4 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 tablespoons olive oil, divided 5 to 6 small potatoes
3 carrots, cleaned and chopped into 2-inch pieces
3 cloves garlic, peeled and smashed
2 stalks celery, leaves reserved, bottoms cut into 2-inch pieces
1 medium onion, cut into half- moon slices
1/3 cup all-purpose flour, seasoned lightly with salt and pepper
2 cups water, divided
3 sprigs fresh thyme, leaves
removed and crushed lightly
1 to 2 large tomatoes, roughly chopped or 14-ounce can diced tomatoes
1 to 2 bay leaves
1 loaf crusty French bread, for serving
1) Trim roast well to remove excess fat. Season pork generously with salt and pepper; set aside. 2) Heat 2 tablespoons oil in a large, heavy skillet over medium heat. Add potatoes, carrots, garlic, celery and celery leaves, and onion. Cook for 10 minutes, stirring, until vegetables are softened and golden brown. Transfer mixture to a slow cooker. 3) Heat remaining 2 tablespoons oil in the same skillet over medium-high heat. Add pork roast and sear each side until browned, about 12 minutes total. Remove roast from pan and coat in seasoned flour. Place roast over vegetables in the slow cooker. 4) Add 1/2 cup water to the skillet, place over medium-high heat, and deglaze pan, scraping any brown bits from the bottom. Pour into slow cooker. 5) Add thyme, tomatoes, bay leaves, and remaining 1-1/2 cups water to slow cooker. Cover with lid, cook on low 6 to 8 hours. 6) Before serving, discard bay leaves. Remove pork roast and pull meat into large pieces. Discard bone. Serve with vegetables, broth, and crusty French bread.
EMILY MEGGETT’S OYSTER STEW
Recipe from Gullah Geechee Home Cooking by Emily Meggett
1/4 cup unsalted butter plus set aside 2 tablespoons unsalted butter
1-1/2 cups diced celery
1/2 onion, diced
3 cups whole or 2-percent milk
1 cup half-and-half
Seasoning salt, to taste
1 quart shucked oysters
Worcestershire sauce to taste for serving
1) In a large skillet, melt the 1/4 cup butter over medium heat. Add the celery and onion and sauté until tender. 2) Pour the sautéed vegetables into the top of a double boiler. Add the milk and half-and-half, and bring water in the bottom of the double boiler to a boil. 3) Add seasoning salt to taste. Cook for 3 minutes. 4) Drain the oysters and place in a saucepan with the remaining 2 tablespoons butter. Cook the oysters over medium heat until curled. 5) Transfer the oysters to the top of the double boiler with the milk mixture. Gently stir together. Serve with Worcestershire sauce and crackers.
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.
MRS. MARILYN GUEST’S LEMON MERINGUE PIE
Recipe from Plains Pot-Pourri
Plains, Georgia
1 cup condensed milk
4 eggs, separated
1/2 cup lemon juice
6 tablespoons sugar
1/2 teaspoon cream of tartar
Vanilla wafers
Mix together condensed milk, four egg yolks and lemon juice. Beat one egg white until stiff. Fold the egg white into the condensed milk mixture. Pour mixture into a 9-inch pie pan that has been lined with vanilla wafers. Make meringue by beating remaining egg whites until stiff, gradually adding combined sugar and cream of tartar. Bake at 350 degrees until brown.
