Book Club Babies

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Book Club Babies Page 22

by Ashton Lee


  1 cup of cashew nuts, salted or unsalted

  2 cloves of minced garlic

  Paprika

  Put yellow cheese through meat grinder or in blender. Whip softened cream cheese. Put cashew nuts through grinder or in blender. Mix all ingredients except paprika; shape into log about 1 and ½ inches in diameter; then roll in lots of paprika. Wrap in waxed paper and refrigerate. To serve, slice very thin and place on round crackers; log may be frozen for later use.

  —Courtesy Helen Byrnes Jenkins, Natchez, Mississippi

  Mr. Parker Place’s Chicken Gumbo

  Ingredients you will need:

  1 whole chicken, boiled, deboned, and chopped

  2 large bags of frozen baby okra

  1 cup of any cooking oil

  3 onions, chopped

  1 celery stalk, chopped

  1 large green bell pepper, chopped

  2 large cans of chopped tomatoes

  2 cups flour

  3 large bay leaves

  Salt and pepper to taste

  Hot sauce to taste

  Boil, debone, and chop chicken meat; refrigerate meat and strain cooking stock. Grind the frozen okra. Cook ground okra in oil slowly until okra is bright green; add all vegetables and cook slowly for about 2 hours. Add in silted flour a little at a time and mix; add more oil if needed; cook about 40 minutes or until everything is well-mixed and smooth. Add the stock from the chicken a small amount at a time; add chopped chicken (or seafood such as shrimp, oysters, or crawfish, if you prefer.) Add salt, pepper and hot sauce to taste. Serve as is or over rice.

  —Courtesy Mrs. Rose Williams Turner, Natchez, Mississippi

  Periwinkle Lattimore’s Hot Fruit

  Ingredients you will need:

  1 orange

  1 lemon

  2–3 tablespoons light brown sugar

  8-ounce can of apricots

  8-ounce can of pineapple pieces

  8-ounce can of sliced peaches

  8-ounce can of pitted Bing cherries

  Nutmeg to taste

  1 container of sour cream

  Grate the orange and lemon rind; add the zest into the brown sugar. Cut the orange and lemon pulp into thin slices, removing seeds and as much of the white membrane as possible; mix these slices in with the rest of the fruit pieces and make a bottom layer of it in a baking dish; sprinkle in zest and sugar mixture and a dash of nutmeg. Repeat layers until all has been used up. Heat in a 300-degree oven for 30 minutes. Top with cold sour cream before serving. Bon appétit!

  —Courtesy Helen Byrnes Jenkins, Natchez, Mississippi

  From The Wedding Circle (Book 3)

  Periwinkle’s Chicken Salad

  Ingredients you will need:

  1 half-pound fryer

  2 tablespoons seasoned salt

  2–3 ribs of celery

  ¼ onion

  ¼ bell pepper

  5 lemons

  4 eggs

  Dash of salt and pepper

  1 cup of mayo (preferably Hellmann’s)

  Dash of paprika (optional)

  Lettuce (optional)

  Cover fryer with water and simmer until tender; add seasoned salt, celery ribs, onion, and bell pepper. Continue simmering until vegetables have softened. Remove fryer and cut 4 cups of chicken using kitchen scissors. Remove vegetables. Cut celery ribs into 2 cups of chopped celery. Finely chop onion into 2 tablespoons—more if desired. Finely chop bell pepper into 1 tablespoon. Juice 5 lemons and set aside. Boil 4 eggs. Finely chop the eggs. Mix chicken, all veggies, all seasonings, lemon juice, egg, and 1 cup of mayonnaise together. Best served chilled. May add dash of paprika on top and a leaf of lettuce on bottom.

  —Courtesy Helen Byrnes Jenkins, Natchez, Mississippi

  Periwinkle’s Artichoke Party Dip

  Ingredients you will need:

  1 can artichoke hearts (buy variety with hearts only, no

  leaves)

  1 cup mayonnaise (preferably Hellmann’s)

  1 cup grated Parmesan cheese

  1 pie pan or Pyrex dish

  Paprika

  Corn chips

  Drain and mash artichoke hearts. Mix in mayonnaise and cheese. Spoon into pan or dish and bake at 350 degrees until bubbly. Remove from heat, dust with paprika, and serve with corn chips.

  —Courtesy Lucianne Wood, Natchez, Mississippi

  Mr. Parker Place’s Crème de Menthe Cake

  Ingredients you will need:

  1 18-ounce package white cake mix (may substitute yellow, if desired)

  2½ tablespoons crème de menthe liqueur or flavoring

  1 16-ounce can chocolate syrup

  8 ounces fat-free whipped topping

  1½ tablespoons crème de menthe liqueur or flavoring

  5 or 6 hard peppermint candies (optional)

  Prepare cake mix per package instructions, but stir in crème de menthe instead of water. Bake in 13 x 9-inch pan according to instructions. When cake is done, remove and immediately poke holes throughout cake top with toothpick; pour chocolate syrup across top so that it will seep into the holes. When cake is cool, mix whipped topping in bowl with 1½ tablespoons crème de menthe liqueur or flavoring and spread over cake. Refrigerate until ready to serve; also may freeze, if desired.

  Optional: Pulse 5 or 6 hard peppermint candies in food processor until in shard or powder state; dust shards or powder over top of cake.

  —Courtesy Lauren Good, Mobile, Alabama

  Periwinkle’s Crazy Caprese Salad

  Ingredients you will need:

  1 12-ounce can roasted red peppers

  12 slices fresh mozzarella cheese

  12 slices ripe tomatoes

  25 leaves fresh basil

  Olive oil

  Salt and pepper

  Julienne can of red peppers and arrange in any pattern on platter as a base for the salad. Layer slices of cheese next; atop that layer, place tomato slices; final layer should be basil leaves. Splash olive oil, salt, and pepper to taste. Serve by scooping up portions of all layers per person.

  —Courtesy Marion Good, Oxford, Mississippi

  Periwinkle’s Super Crazy Caprese

  Ingredients you will need:

  All of the Crazy Caprese ingredients in previous recipe, plus:

  1 ripe avocado

  Worcestershire sauce

  1 container (regular size) roasted red pepper hummus (preferably Sabra)

  Prepare Crazy Caprese salad according to previous recipe; then julienne avocado and add slices of ripe avocado atop basil leaves. After olive oil and salt and pepper have been added, splash Worcestershire sauce over all ingredients. Atop each serving of salad, place a generous dollop or two of red pepper hummus.

  —Courtesy Marion Good, Oxford, Mississippi

  Mr. Parker Place’s Frozen Key Lime Pie

  Ingredients you will need:

  1 8-ounce tub whipped topping

  1 can condensed milk

  ½ cup key lime juice (fresh squeezed is best)

  Prepared graham cracker crumb pie shell

  Mix together whipped topping and condensed milk in bowl. Add in lime juice slowly until all is thoroughly mixed. Pour into pie shell; freeze. Pie is best if allowed to thaw for about 5 minutes and then served still frosty. Do not overthaw, as pie will become runny. Garnish with mint leaves or fruit of any kind, if desired.

  —Courtesy Sissy Eidt, Natchez, Mississippi

  From A Cherry Cola Christmas (Book 4)

  Fat Mama’s Homemade Tamale Recipe

  Ingredients you will need:

  2 pounds beef

  2 pounds pork

  2 tablespoons garlic, minced

  1 cup yellow onions, chopped

  Salt

  Black pepper

  Red pepper

  10 cups masa harina (corn flour)

  3 cups lard or shortening

  Corn husks

  Making tamales is a labor of love and is time-consuming. Please keep in mind that it will require 5 to 6 hours from
start to finish. So take off your instant gratification hat. The meat and masa (dough) are prepared separately, then combined to make the tamales. We suggest you invite friends and family over when making tamales so it is as much a social event as it is a good day’s work in the kitchen!

  MEAT MIXTURE

  Ingredients (from the above) you will need:

  2 pounds beef

  2 pounds pork

  2 tablespoons garlic, minced

  1 cup yellow onions, chopped

  Salt, black pepper, red pepper to taste

  Combine beef, pork, 2 tablespoons of minced garlic, 1 cup of chopped onions, and salt, black pepper, and red pepper to taste in a large pot and cover with water. Bring pot to a boil, then reduce heat and simmer for 3½ hours. After 3½ hours, remove pot from heat and allow to cool. Once moderately cool, remove and strain meat from liquid and shred. Be sure to keep the strained liquid for use in your masa later. Once you have shredded the meat mixture, place in refrigerator to cool.

  DOUGH (MASA HARINA)

  Ingredients (from the above) you will need:

  10 cups masa harina (corn flour)

  3 cups lard or shortening

  1 tablespoon salt

  1 tablespoon black pepper

  Red pepper to taste

  Seasoned water that meat was cooked in

  Mix your 10 cups of masa harina, 3 cups of lard or shortening, 1 tablespoon of salt, 1 tablespoon of black pepper, and red pepper to taste in a large container. Slowly add the hot strained liquid from the meat mixture and mix thoroughly. We suggest that the masa have the same consistency as thick cornbread. Allow to cool once masa has reached desired consistency.

  CORN SCHUCKS /HUSKS

  Wash the corn shucks under running water, removing the corn silks, and then soak in a big pot of hot, but not boiling, water for at least 3 hours in order to soften the shuck so it is easy to handle. This step can be done while the meat is cooking. Once the shucks are pliable, you can lay them out to be filled with the dough and meat mixture. Spread the dough (masa harina) on with a knife; then spread the meat mixture over the masa. The meat mixture will be heavier and thicker than the masa mixture. Once the masa and meat are applied to the shuck, the narrow end of the shuck is folded up and the shuck is then rolled up from side to side. Tie the tamales in bundles of six with a string prior to the final step.

  FINAL STEP

  Once the tamales are all bundled, place them in a steam basket and cook them over water. It is important that the water is not completely steamed away at any time. Keep the steamer full of water so the tamales do not dry out. They are best served hot right out of the pot. Suggestion for libation: ice-cold beer.

  —Courtesy David Gammill, Natchez, Mississippi

  The Twinkle, Twinkle Café’s Baby Kale, Spinach, and Blueberry Salad

  Ingredients you will need:

  15-ounce bag or package of baby kale (do not use mature kale)

  15-ounce bag or package of baby spinach

  Dried dill weed

  1 11-ounce package of fresh blueberries

  2 ounces Feta cheese crumbles

  Balsamic vinaigrette dressing (any bottled brand)

  Wash baby kale and spinach leaves; place in very large salad bowl. Sprinkle dried dill weed throughout. Wash blueberries and distribute throughout salad. Sprinkle Feta cheese throughout; drizzle dressing to taste. Toss everything together lightly, but do not bruise or crush blueberries. This recipe serves up to six. Halve ingredients, except dill weed and cheese crumbles, to serve two or three. An excellent light dinner party selection and a cool accompaniment to any hot tamales being served.

  —Courtesy Marion Good, Oxford, Mississippi

  From Queen of the Cookbooks (Book 5)

  Mrs. Frieze’s Cheeze Ballz

  Ingredients you will need:

  2 eight-ounce boxes of Philadelphia (Original) cream cheese

  1 envelope Hidden Valley Ranch Seasoning

  2 tablespoons garlic powder

  2 tablespoons onion powder

  2 cups shredded cheddar cheese

  1 can Hormel ham

  1 package chopped pecans

  Mix first six ingredients together thoroughly and then roll mixture into balls. Roll cheese balls in the chopped pecans until completely covered. Refrigerate for at least 2 hours. Best served with crackers.

  —Courtesy Mignon Pittman, Director,

  Calloway County Library, Murray, Kentucky

  Aleitha Larken’s Chicken on the Sofa (Chicken Divan)

  Ingredients you will need:

  2 cups cooked chicken, sliced or large pieces

  1 package dehydrated onion soup mix

  1 pint sour cream

  2 packages frozen broccoli, cooked

  1 cup heavy cream, whipped

  1 tablespoon Parmesan cheese

  Bake chicken breasts or dark meat—whichever is preferred, or use both. Slice chicken into large pieces. To make sauce for cooked chicken, add soup mix to sour cream and beat with rotary beater until well blended. Arrange cooked broccoli in shallow casserole dish in a single layer. Spoon half of sauce over broccoli, then add layer of chicken. Fold whipped cream into remaining sauce and pour over chicken layer. Bake at 350 degrees for 20 minutes or until bubbly. Sprinkle Parmesan cheese and brown under broiler. Recipe serves 4.

  —Courtesy Margaret Trigg Kuehnle, Natchez, Mississippi, and Margaret Kuehnle Fulton, Lake Concordia, Louisiana

  Ana Estrella’s Pigeon Peas Cake

  Ingredients you will need:

  1 cup gandules (pigeon peas) (if using canned gandules, which come in a 15-ounce can, drain the gandules first and use 1 cup for this recipe; save the rest for a savory dish)

  ¼ cup coconut milk

  ¼ cup 2% milk

  1½ sticks unsalted butter, softened

  2 cups granulated sugar

  1 teaspoon vanilla extract

  2 large eggs

  2 cups cake flour

  ½ teaspoon baking soda

  2 teaspoons ground cinnamon

  ½ teaspoon freshly ground nutmeg

  1 tablespoon Maxwell House International Café Hazelnut Flavor powder

  3 ounces baking dark chocolate, coarsely chopped

  In a small food processor, mix the gandules with both milks and process until it is puréed. Set aside.

  In a large bowl, beat the butter and sugar with an electric mixer until creamy. Add vanilla and eggs, one at a time, and mix.

  In a separate bowl, combine cake flour with baking soda, cinnamon, nutmeg, and International Café Hazelnut powder and sift once. Remove about 2 teaspoons of this flour mixture and set it aside. Gradually add the rest of the flour mixture to the butter mixture, mixing well.

  Add gandules mixture to the batter, mixing well.

  In a small bowl, mix the chocolate chunks with the 2 teaspoons of flour mixture that was set aside and fold into cake batter.

  Pour cake batter into a greased and floured Bundt cake pan and bake in a preheated oven at 350 degrees for about 25–30 minutes or until a toothpick inserted into the cake comes out clean, without crumbs.

  Once cake is done, remove from oven and let cool inside the pan for 10 minutes; then invert cake onto a cooling rack. Let cake cool completely. Once it has cooled and is ready to be served, sprinkle with confectioner’s sugar. Slice and enjoy with a cup of café con leche! Buen provecho!

  —Courtesy Ana Raquel Ruiz,

  Atlanta, Georgia, and San Juan, Puerto Rico

  Maribelle Pleasance’s No-Sugar-Added Cherry Cake

  Ingredients you will need:

  1 can pineapple tidbits in own juice

  1 can cherry pie filling (no sugar added)

  8 ounces walnuts (or pecan pieces)

  1 box yellow cake mix (no sugar added)

  1 stick real butter

  Preheat oven to 325 degrees. Combine pineapple tidbits and cherry pie filling, and stir together in an ungreased pan. Do not drain pineapple tidbits. Layer nuts on top of fruit. Ad
d cake mix dry. Do not stir in, just level out. Melt stick of butter and then spoon over dry mixture. Bake for about 45 minutes until brown on top.

  —Courtesy Marilyn Cadle Holkham,

  London, United Kingdom

  From Book Club Babies (Book 6)

 

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