A Great Sunday Church Family Homecoming
Blueberry Lemonade
Old South "Pimmenna" Cheese Spread
Classic Vichyssoise
North Carolina Fried Chicken
Family Circle Potato Salad
Quick Baked Beans
Red Cabbage Salad
Southern Buttermilk Biscuits
Glazed Strawberry Pie
BLUEBERRY LEMONADE
Make up a big jug of this for the young'uns and the designated drivers!
Recipe By: Bobby Flay (Food TV Network)
3 cups blueberries
3/4 cups sugar
2 cups freshly squeezed lemon juice
3 cups cold water
Ice cubes
Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium mesh sieve into the pitcher. Stir well and pour into tall icefilled glasses. Yield: 4 servings but should be easy to double or triple.
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OLD SOUTH "PIMMENNA CHEESE" SPREAD
The deeper south you go, the more "pimmenna" (pimiento) cheese you'll find; and homemade is so much better than any you'll find in the grocery store! An old friend I used to work with would bring this version to every party he went to! *LOL*
1 1/2 cups mayonnaise
1 jar diced pimiento (4 oz.)
1 teaspoon Worcestershire sauce
1 teaspoon grated fresh onion -- drained
1/4 teaspoon cayenne
1 block extra-sharp Cheddar cheese (8 oz.) -- finely shredded
1 block sharp Cheddar cheese (8 oz.) -- finely shredded
In a medium bowl, sitr together first 5 ingredients. until well-mixed. Fold in cheeses. Cover and store in refrigerator up to 1 week. Yields about 4 cups.
Serve with crackers or cocktail-sized pumpernickel bread. Excellent used as a sandwich filling!
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CLASSIC VICHYSSOISE
This is a wonderful tasty soup, perfect for a summer day served cold, that used to be on the menu of every French restaurant worth its salt. Put it in a huge tureen and let everyone serve themselves (keep it covered if you're outside!)
Serves: 6
3 tablespoons Butter
4 Leeks, washed thoroughly -- halved lengthwise
1 medium Onion -- chopped
1 bunch Scallions -- chopped
1 quart homemade Chicken Broth
7 Potatoes, peeled -- coarsely chopped
1 teaspoon Salt
1/4 teaspoon Pepper
1/8 teaspoon White Pepper
2 cups Heavy Cream, divided
chopped fresh Chives for garnish
Melt butter in a large Dutch oven over low heat; saute leeks, onion and scallions until transparent. Add broth, potatoes, salt and both peppers; cook partially covered over medium heat until soft. Remove 1 cup of the potatoes and set aside. Allow soup mixture to cool.
Puree in batches in a blender or food processor until very smooth. Return to the pot; mash the reserved potatos and stir into the soup. (Soup can be made ahead up to this point, and kept covered and chilled until ready to serve.)
When ready to serve, stir in the cream and blend well. Put soup into a large tureen or large bowl, garnish with snipped chives. Keep chilled.
(Soup may also be served hot, garnished with chives.)
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NORTH CAROLINA FRIED CHICKEN
This is really yummy, even if might not have come from N.C.; I've forgotten where I got this recipe from, but I know it was from somebody who hailed from there.
Serves: 4
1 cup Flour
2 teaspoons Garlic Salt
2 teaspoons Pepper
1 teaspoon Paprika
1/2 teaspoon Poultry Seasoning
1/2 cup Milk
1 Egg -- slightly beaten
1 Frying Chicken -- cut up
Vegetable Oil for frying
Combine first 5 ingredients in a plastic or paper bag: combine egg and milk in a shallow bowl. Shake chicken in flour mixture a few pieces at a time; dip in egg mixture; return to flour mixture and shake again. Repeat until all pieces are well-coated.
Heat 1 inch oil in a large heavy skillet to 325 degrees; fry chicken 30-35 minutes until golden brown on all sides; drain on paper towels.
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FAMILY CIRCLE POTATO SALAD
Yep, that's where I got this recipe from, many many years ago---Family Circle Magazine! This must be for folks who don't like onions---it's good, though!
Serves: 8
6 Potatoes -- peeled and cooked
1 tablespoon Vegetable Oil
4 Hard-cooked Eggs -- chopped
1/2 cup Celery -- diced
1/2 cup Mayonnaise
1/2 cup Sour Cream
1/4 cup Fresh Dill -- minced
1 teaspoon Cider vinegar
3/4 teaspoon Salt
1/8 teaspoon Pepper
Cut cooled potatoes in thick slices; toss with oil in large bowl. Add eggs and celery mix well. Combine remaining ingredients in small bowl; pour over potato mixture; mix well. Cover and refrigerate 1-2 hours.
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QUICK BAKED BEANS
Now, what's a family picnic without a big pot of baked beans? This recipe is by Chef Dean Fearing's Grandmother (even he won't take credit for it). It's quick, it's easy, and just plain good!
Serves: 8
1/2 pound bacon -- coarsely chopped
1 can pork and beans (31 oz.)
1 large onion -- chopped
3/4 cup ketchup
2/3 cup packed brown sugar
1/3 cup molasses
2 tablespoons mustard
2 tablespoons cider vinegar
Cook bacon in a large pot over medium-high heat until brown and crisp, about 7 minutes. Push bacon to one side of the pot; spoon off fat. Add remaining ingredients to the pot; season with salt and pepper and mix well. *Simmer until the mixture is thick, stirring occasional, about 30 minutes.
*To bake instead of simmer, transfer combined mixture to a lightly greased casserole or bean pot large enough to hold it all. Bake in a preheated 350-degree oven 50-60 minutes. Additional strips of bacon may be placed on top before baking if desired.
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RED CABBAGE SALAD
This recipe was in one of the first cookbooks I ever owned---Amy Vanderbilt's "The Complete Cookbook", published circa 1963; and I've been making it every summer since then. This is just plain good!
1/2 head Red Cabbage -- shredded
1/2 cup Onion -- chopped
3 tablespoons Sugar
1 1/2 teaspoons Salt
1/2 teaspoon coarse-ground Black Pepper
1/4 cup Cider Vinegar
3 tablespoons Vegetable Oil
Put cabbage and onion into medium bowl. Whisk sugar, salt, pepper and vinegar in small saucepan until blended. Bring to boil; add oil. Boil 1-2 minutes until sugar is melted. Pour over cabbage and toss to coat evenly; let sit at room temperature about 1 hour before serving.
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SOUTHERN BUTTERMILK BISCUITS
There ain't nuttin' like good ole southern buttermilk biscuits. If you plan on a big crowd, better make a double batch! And if you want to add anything at all, just put out some sliced country ham to put in these!
Recipe By : Wellspring Publications
Yields 12 biscuits
2 cups soft wheat flour*
1/4 teaspoon Salt
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/3 cup Cold Shortening
2/3 cup Cold Buttermilk
Preheat oven to 450 degrees. In a large bowl, sift together flour, salt, baking powder and baking soda; cut in shortening until it resembles coarse cornmeal. Make a well in the center and add buttermilk into the well. Mix, preferably with your hands, just until dough holds together (a little more buttermilk may be needed). Turn dough out onto a floured surface; knead lightly, about 3-4 times, or until dough is just holding together and barely smooth. Pat or roll out to 1/2" thickness; cut into 2" rounds with a biscuit-cutter or similar utensil (an empty vegetable can will do). Place biscuits on an ungreased cookie sheet; bake 11-12 minutes or until golden and puffy.
NOTES:
- *The best flour is soft wheat, like the Mellow Pastry Blend from King Arthur Flour; or the White Lily or Southern Biscuit brands, found mainly in the South.
- For the best biscuits, never overwork the dough or the biscuits will be tough.
- Mixing is best with your hands. Gently scoop the flour into the well, turning the bowl as you scoop, until the flour mixture is incorporated. The key is to keep from overworking the dough.
- When using the biscuit cutter, cut through the dough straight down without using any kind of circular or scissors motion. This keeps the sides of the dough from sticking, and helps the biscuits to rise in the oven.
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GLAZED STRAWBERRY PIE
I would love to deify the person who first made this pie! It reminds me of the wonderful strawberry pie we used to get at Reese's Restaurant in old Washington, D.C.----to absolutely die for!
Serves: 6
2/3 cup sugar
1 cup water
4 packages strawberry flavored jello (3 oz.ea,)
4 tablespoons cornstarch
6 cups halved fresh strawberries
1 9-inch pie crust -- baked
Whipped cream
Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat. Fold in the sliced strawberries, toss until well coated. Pour into the pie crust. Chill until well set. Serve topped with whipped cream.
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Copyright 2008 Carol Stevens, Shaboom's Kitchen, All Rights Reserved