Monday, June 14, is FLAG DAY! There are some colorful and delicious recipes in here for you.
We have a recipe for oven-roasted spare ribs found in Charleston Receipts, submitted by the wife (Elizabeth Cauthen) of Frank B. Gilbreth Junior, the son of Frank Senior, a main character in the book, “Cheaper by the Dozen.” This is a hilarious and heart-warming story about a family with twelve children.
As an adult, Frank Junior was an editorial writer for the Post and Courier in Charleston, SC, with the nom de plume of Ashley Cooper. Frank Junior and his sister Ernestine wrote this wonderful book that was released in 1948 and later made into a movie. I was captivated by my mother’s copy and read it several times as a child and again as an adult. If you haven’t read it, do yourself a favor and find it at the library or on the internet.
From our friends in Punta Gorda’s First Presbyterian Church’s A Taste of Heaven, Phyllis Gass shares her recipe for Love-This-Stuff Main Dish Chicken.
Charleston Gumbo is a recipe, according to the contributor, that is “good on your rice the day there is no gravy.” Anyone at all familiar with South Carolinians knows the day is rare that rice is not served at least once. We found this recipe in Charleston Receipts, and it comes from Mrs. John T. Jenkins.
Neat and Sweet Farms in Lakeland shares their Peach Ice Cream recipe with Field to Feast, and we take full advantage! We pass on this treat to you.
Rhonda Bray Edmiston’s Blueberry Pie is a winner in the “Pie Category”… from my perspective. Taken from Treasures and Pleasures cookbook, this pie is wonderful, hot out of the oven with vanilla ice cream on top!
From Plains Pot Pourri, we find Mrs. Simmons’ Strawberry-Banana Salad that is beautiful, delicious and festive.
Do you know how to cook shrimp? Charleston Receipts is going to tell us the secrets, below. And, they refer to “receipts,” which is the older form of “recipe.” They say, “The very small shrimp caught in the creeks and inlets abounding in the Carolina Low-Country are most delicious. They cannot be purchased from the markets but rather from the hucksters who cry their wares through the old city’s streets: “Swimpee, raw, raw swimp!” These shrimp give the following receipts that extra flavor and distinction so much enjoyed.”
And do you know how to cook crabs? Charleston Receipts gives us directions and they appear below. I like to sprinkle some Old Bay seasoning over mine while they cook.
MRS. FRANK B. GILBRETH, JR’s CHEAPER BY THE DOZEN
SPARE RIBS
Recipe from Charleston Receipts, America’s Oldest Junior League
Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
3 or 4 pounds spare ribs
2 onions (sliced)
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 teaspoon chili powder
3/4 cup catsup
3/4 cup water
Select meaty spare ribs. Cut into servings or leave uncut. Sprinkle with salt and pepper. Place in roaster and cover with onions.
Combine remaining ingredients and pour over meat.
Cover and bake in moderate oven (350 degrees) about 1-1/2 hours. Baste occasionally, turning spare ribs once or twice.
Remove cover last 15 minutes to brown ribs. Serves 6.
PHYLLIS GASS’ LOVE-THIS-STUFF MAIN DISH CHICKEN
Recipe from First Presbyterian Church of Punta Gorda,
A Taste of Heaven
8 ounces Linguine
1 cup sliced fresh mushrooms
1/2 cup sliced celery
1 tablespoon margarine or butter
2 tablespoons cornstarch
1 cup Campbell’s chicken broth
1/3 cup dry white wine
1 teaspoon lemon juice
1/4 teaspoon dried thyme, crushed
Tabasco sauce, a few dashes
1/2 cup shredded Mozzarella cheese
1-1/2 cups cooked chicken, cut into strips
4 ounces fresh spinach, chopped
Freshly ground Parmesan cheese
Prepare linguine according to package directions except omit salt.
Drain linguine and keep warm. Set aside.
Cook mushrooms and celery in margarine or butter until tender. Stir in cornstarch, broth, white wine, lemon juice, dried thyme, and Tabasco. Cook and stir until bubbly.
Stir in cheese until melted. Stir in chicken and spinach. Cover and cook one minute or until heated through. Serve over linguine. Sprinkle with Parmesan cheese. Serves four.
MRS. JOHN T. JENKINS’
CHARLESTON GUMBO
Recipe from Charleston Receipts, America’s Oldest Junior League
Cookbook in Print,
a Cookbook by The Junior League
of Charleston, Inc.
1 quart okra
1 pint can tomatoes
2 slices of bacon
1/2 small onion chopped
Salt, pepper and Worcestershire to taste
Broil bacon, add tomatoes, chopped okra and onion, salt, pepper and Worcestershire. Let simmer for two hours. Serves six.
NEAT AND SWEET FARMS,
LAKELAND, PEACH ICE CREAM
Recipe from Field to Feast
2-1/2 pounds fresh peaches, peeled, pitted, and chopped
1 cup sugar
1 pint half-and-half
14-ounce can sweetened condensed milk
12-ounce can evaporated milk
2 teaspoons vanilla extract
2 cups whole milk, or as needed
Working in batches, puree peaches with sugar and half-and-half in a blender or food processor. Combine peach mixture, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Pour into a 1-gallon ice cream maker, then add enough whole milk to reach the fill line, about 2 cups. Freeze according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm.
RHONDA BRAY EDMISTON’S
BLUEBERRY PIE
Recipe from First Presbyterian Church of Apopka,
Treasures and Pleasures
Pastry for 2-crust 10-inch pie
2/3 cup sugar
1/4 cup plus 2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons lemon juice
5 cups fresh blueberries (wild, if available)
3 tablespoons butter or margarine
Prepare pastry. Preheat oven to 425 degrees. Stir together sugar, flour, and cinnamon. Mix with blueberries. Turn into pastry lined pie pan. Sprinkle with lemon juice and dot with butter. Cover with top crust. Seal and flute edges. Slit crust. Cover edge with aluminum foil to prevent excess browning. Remove foil last 15 minutes. Bake 45 to 50 minutes or until juice begins to bubble through slits in crust.
MRS. GLORIA SIMMONS’
STRAWBERRY-BANANA SALAD
Recipe from Food Favorites of Plains, Georgia Plains Pot Pourri
3 3-ounce packages strawberry-flavored gelatin
1 cup boiling water
1 10-ounce package frozen strawberries, thawed and undrained
1 15-1/4 ounce can crushed pineapple, undrained
3 bananas, sliced
2 cups sour cream, divided
1/2 cup pecans, chopped
Dissolve gelatin in boiling water. Stir in fruit. Pour half of mixture into 8-inch dish and refrigerate until firm, then at room temperature. Spread 1 cup sour cream over the congealed gelatin. Spoon remaining gelatin over sour cream and refrigerate until firm. Top gelatin with remaining sour cream, spreading evenly. Sprinkle with pecans. Yield 8 to 10 servings.
HOW TO COOK SHRIMP
Recipe from Charleston Receipts, America’s Oldest Junior League
Cookbook in Print,
a Cookbook by The Junior League of Charleston, Inc.
The very small shrimp caught in the creeks and inlets abounding the Carolina Low-Country are most delicious. They cannot be purchased from the markets but from the hucksters who cry their wares through the old city’s streets: “Swimpee, raw, raw swimp!” These shrimp give the following receipts that extra flavor and distinction so much enjoyed.
Most receipts call for cooked or boiled shrimp. To cook shrimp, wash the shrimp thoroughly and boil 4 or 5 minutes in a covered pot, using just enough salted water to cover them. As soon as they cool, they are “picked” or peeled. Large shrimp are cooked longer; the black line down the back removed and the shrimp cut into pieces. Black pepper, celery, onion, or paprika can be boiled with shrimp for added flavor. Beer is sometimes substituted for water in cooking shrimp. To pick a shrimp, any local person will tell you to “pull, peel, pinch.” You pull off the heads, peel shell off the body, and pinch shrimp out of the tail.
HOW TO COOK CRABS
Recipe from Charleston Receipts, America’s Oldest Junior League
Cookbook in Print,
a Cookbook by The Junior League
of Charleston, Inc.
Have one inch of water in the pot in which crabs are to be cooked. Add 2 or 3 tablespoons of vinegar and salt to this. Put in crabs when water boils. Steam crabs for 25 to 30 minutes. The vinegar and steam make the crabs easy to pick. Keep clean crab shells in the refrigerator before using.
