Looking back at my 1996 Southern Living Annual Recipes, I came across Patsy Hobson’s Pepper-Sage Chicken. Southern Living pictured it served it with roasted sweet potatoes and mustard greens. They say, “While the chicken marinates, wash a bunch of your favorite greens and put them on to boil. Peel, chop, and roast a few sweet potatoes, and you’ve got a meal your whole family will enjoy.”
According to Robert, the contributor to AllRecipes.com, “This crab cake recipe is the true crab cake with no fillers and no heavy spices, all crab meat. It has been in my family for generations.” A reviewer observed, “I used Old Bay seasoning instead of parsley and didn’t use mayo and it still came out great!”
Century House Tavern in Woodstock, Georgia, is famous for their collard greens as produced by Daniel Porubiansky in large batches of 15 pounds at a time. We found this recipe in the Atlanta Journal Constitution. I looked up 14 tablespoons and it is 0.875 cup. I plan to use a scant cup of butter instead of measuring out 14 tablespoons!
Mrs. Harrison Smith shares a different slant on biscuits with her Crisp Cheese Biscuits. She leaves with us this caution: “Don’t let them get too brown.” We found this recipe in Plains Pot Pourri, shared with us by our friends in Plains, Georgia.
Neoma Knox’s Broccoli and Cauliflower Salad is so tasty. Neoma was our General Manager for many years, but she has left this life behind. We loved her very much. She did leave us her spectacular broccoli and cauliflower salad along with many beautiful memories. We thank New Vision Community Church for sharing the recipe in their book titled, “Feeding the Flock.”
From Savannah Style, there is Orange Cheesecake with Orange Cheese Filling. It looks scrumptious.
PEPPER-SAGE CHICKEN
Contributed by PATSY BELL
HOBSON, Liberty, Missouri
SOUTHERN LIVING’S
ALL TIME FAVORITES, 1996
1/4 cup water
1/4 cup lemon juice
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 teaspoons Dijon mustard
1/4 cup chopped fresh sage
1 teaspoon cracked pepper
4 skinned and boned chicken breast halves
Vegetable cooking spray
Garnish: fresh sage sprigs
1) Combine first 7 ingredients in a large heavy-duty, zip-top plastic bag, and add chicken. Seal and chill 1 hour, turning occasionally. 2) Remove chicken from marinade, reserving marinade. 3) Cook chicken in a skillet coated with cooking spray over medium-high heat until browned, turning once. Add reserved marinade and bring to a boil. Reduce heat, and simmer 15 minutes. Slice chicken into strips. Garnish, if desired. Yield: 4 servings.
TRUE MARYLAND CRAB CAKES
BY ROBERT ON ALLRECIPES.COM
Ingredients:
3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise,
or to taste
1 egg beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying
Directions:
1) In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3-inch patties. 2) Heat the oil in a large skillet over medium to medium high heat. There should be enough oil to reach halfway up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately. Yield 8 crab cakes, about 4 servings.
DANIEL PORUBIANSKY’S
COLLARD GREENS
CENTURY HOUSE TAVERN,
WOODSTOCK, GEORGIA
Authored by C. W. Cameron in the Atlanta Journal Constitution
14 tablespoons unsalted butter
1/2 pound smoked bacon, cut into 1/4-inch wide strips
1 medium yellow onion, diced
3 pounds collard greens, stems removed, washed, cut into
bite-size pieces
3 tablespoons sherry vinegar,
plus more if needed
2-1/4 cups chicken stock,
plus more if needed
6 tablespoons maple syrup
6 shakes Tabasco
Salt
In a large saucepan, melt butter over medium-high heat. Add bacon and onions and cook until onions are translucent. Slowly add collards, stirring between each addition until collard greens soften and more can be added. When all collard greens are in the pot, add vinegar and cook until liquid reduces by half. Add chicken stock and maple syrup and cook, stirring occasionally, for 5 minutes. Add Tabasco and lightly season with salt. Simmer over medium heat 1 hour, continuing to stir occasionally. Taste and add vinegar, maple syrup or salt as needed. If collards are not tender, continue cooking, adding water as needed. Once collards are tender, they can be served immediately, or refrigerated for up to 4 days. Makes 6 cups.
MRS. HARRISON SMITH’S
CRISP CHEESE BISCUITS
Recipe from Food Favorites of Plains, Georgia, PLAINS POT POURRI
1 stick butter
1 stick margarine
1/2 pound New York sharp cheese
1/2 teaspoon red pepper
1 teaspoon salt
2 cups plain flour
2 cups Rice Krispies
Cream butter, margarine, cheese, salt and red pepper. Add flour which has been sifted and measured. Dip in Rice Krispies by hand. Roll to size of marbles. Put on ungreased baking sheet. Dip table fork in ice water and mash flat. Bake at 325 degrees for 15 to 20 minutes. Don’t let them get too brown.
NEOMA KNOX’S
BROCCOLI AND CAULIFLOWER SALAD, Recipe from
New Vision Community Church’s
Feeding the Flock
1 bunch cauliflower
1 bunch broccoli
5 strips crisp bacon
1/2 cup medium size red onion
1/2 cup golden raisins
Dressing:
1 cup mayonnaise
1/2 cup sugar
1 tablespoon cider vinegar
Break and cut broccoli and cauliflower into bite-sized pieces. Broccoli stems may be used if peeled to soft center. (Hint: large pieces are easy to strip.) Break bacon into small pieces. Slice the onion into rings. Mix all the ingredients together.
Dressing: Combine mayonnaise, sugar and vinegar; pour over the salad and mix well. Refrigerate in air-tight container. Chill at least four hours; tip container to spread dressing evenly throughout.
ORANGE CHEESECAKE
Recipe from Savannah Style, a Cookbook by The Junior League
of Savannah, Inc.
1 cup flour, sifted
1/4 cup sugar
1 tablespoon orange rind, grated
1/2 cup butter
1 egg yolk
1/2 teaspoon vanilla
Orange sections for garnish
Mint sprigs for garnish
Combine flour, sugar and rind. Cut in butter until mixture resembles coarse meal. Add egg yolk and vanilla and blend well. Pat 1/3 of the dough onto the bottom of a 9-inch springform pan. Bake in a hot oven at 400 degrees Fahrenheit for 5 minutes or until golden brown. Remove and cool. Pat remaining dough evenly around sides of pan to 1/2 inch from top.
Pour orange cheese filling (see below) into pan. Place aluminum foil under pan on oven rack and bake in hot oven at 400 degrees Fahrenheit for 8 to 10 minutes until the crust browns slightly. Reduce heat to 225 degrees Fahrenheit and bake 1 hour and 20 minutes longer. Remove and cool slowly, then refrigerate. Serve garnished with orange segments and mint sprigs.
ORANGE CHEESE FILLING
Recipe from Savannah Style, a Cookbook by The Junior League
of Savannah, Inc.
5 (8-ounce) packages cream cheese, room temperature
1-3/4 cups sugar
3 tablespoons flour
1 tablespoon orange rind, grated
1/4 teaspoon salt
1/4 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup frozen orange juice concen trate, thawed and undiluted
Combine cheese, sugar, flour, orange rind, salt and vanilla in a large bowl. Beat at low speed until smooth. Add eggs and egg yolks, one at a time, beating well after each addition. Stir in orange juice. Pour mixture into prepared pan.
