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A BICENTENNIAL ISSUE 152 Total Recipes

31 African Recipes

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Every step of the way

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•

— DEDICATION —

This book is dedicated to our foreparents, and to our

children and their children. We hope with this gesture

an interest in Black Cookery can be shared. Many of

these recipes came from Africa to the slave cabins to

the "B ig House" and have now survived to be enjoyed

in our modern kitchens and our homes. Everyone

reflects the love and the care of the Mothers who

cooked " intu i t ively" for so long for all of the homes in

this land wi thout measurement, but blending

ingredients and adding love to every food prepared.

Now in this book are many of the remembered favorites

that will be treasured and enjoyed by all of us who

admired the culinary talents of our people. The smells,

sounds and the sights of good food that came from

scraps, or scratch are all here for you that will combine

the past, present, and the future in a loving, and

creative way.

The Committee

EXPRESSION OF APPRECIATION

Many people have expressed an interest in our Heritage Cookbook and with their help, and for their recipes we say thanks.

There are however some special credits and thanks due to the following people,

To the Director Mr. Reuben Hill, and The Flanner House Board of Directors for giving us and Heritage a "Home Base".

To Ms. Clarice Banks our artist who designed and gave our book the cover it needed.

Special thanks to our personal physician, Dr. Robert W. Briggs, Our Neighborhood Druggist, Dr. August ["Bud"] Hook, Chairman of the Board of Hooks and Mr. Norman Reeves, President of the Hook Drug Company, Inc., who believed in and helped us make possible the birth and distribution of our Cookbook. Without them "Her i tage" could not have been published.

And thanks to you who have memories but did not have the know how. Come cook with us by sharing our Heritage.

Bicentennial Committee

HERITAGE COOK BOOK

ALL RIGHTS RESERVED:

INCLUDING RIGHT TO REPRODUCE THIS BOOK OR ANY PORTIONS THEREOF WITHOUT PRIOR PERMISSION OF:

INDIANAPOLIS BLACK BICENTENNIAL COMMITTEE 2110 N. ILLINOIS

INDIANAPOLIS. INDIANA 46202

200 YEARS OF BLACK COOKERY

Cooking was one of the first creative art forms of Black Americans. Food preparation of Negro Americans has made a big impact on the diets of America's whites. From slavery to World War II blacks controlled the kitchens of white America. Masters of households instructed slave cooks on cooking the English way. The slave cook then added her own techniques she brought from Africa, thereby combining both the cookery of Africa and England for a unique taste later referred to as "soul food". The slave cook was a most valuable person to the "ol massa" and his family.

The house slave had a lavish budget, cooked only choice cuts of meats, and had the richest spices and other ingredients. Not so fortunate was the field slave who cooked for her own family. She was given leftovers considered undersirable for the master's household such as pigtails, pig ears, feet, nose, head, etc. These parts were used by slaves to make hoghead cheese, thereby making the combined parts edible and most tasty. One of the most well-known scrap foods not wanted by the master was chitterlings, which have become a delicacy today. Chitterlings were first buried, the field hand later dug up the chitterlings and use them for food. After finding out the slaves were digging up chitterlings from the grave sites, the master then gave his per­mission to use them for food.

Greens — turnips, collards and cabbage — were a cheap foodstuff the slave master raised for the slaves to provide medicine and nourishment. The slave, using his skills in cooking, found a way to make the greens tasty by cooking them with the scrap meat. Throughout Negro history, turnip greens have become a staple food of most Black Americans. Sweet potatoes and corn (later made into corn meal) were considered an important food of the slaves. The slave, bringing with him his knowledge of beating grains from his African homeland, found another way to use corn. The grains were beaten into a powdered form, and then water was added to make a loaf, thereby providing another staple for the field slave. Sweet potatoes were another source of cheap food given to slaves and livestock. The sweet potato was first baked by the slave. Later, as the field slave experimented with the sweet potato, he found it useful for pies and other varieties. Baked first on the hearths of slave cabins, then candied in a sliced form, and finally made into a Sunday and holiday dish called sweet potato pie. The sweet potato, until today, remains a popular food. L 3 1 1 8 7^y

The pound cake is a favorite among Black Americans. Recipes for the cake have been handed down through several generations. Other favorite pastries are egg custard, blackberry cobbler, ambrosia, rice pudding, corn pudding, rhubarb and sweet potato pies, among others.

Some of the happiest memories of any childhood can be stirred by "what was cooking." This is doubly so all over kitchens in America where Black cooks reigned because here they were encouraged to be really " f r ee . " Here creativity took over and white and black Americans grew healthy and have beautiful memories of pleasant and favorite foods being prepared and served and enjoyed together down through the years.

The Committee hopes to recapture some of the excitement and fun we all knew as children when it was time to "set the table" by publishing this Heritage Cookbook. Here, many of the old recipes we enjoyed as children are being included as well as new ones, but the emphasis is on the old recipes, some unwritten until now.

Contrary to some studies and statements about our family lives and patterns, the search for, and the sharing of truths about our beginnings reveal there have always been strong tribal and family ties centered around the hearths and kitchens of our homes.

The inventiveness and imagination of our people resulting from our "scratch and scrap" existence made some of our contributions creative as well as unique. This is especially true in Black Cookery. Here for your pleasure and enjoyment we offer you culinary delights to help you celebrate America's 200th Birthday.

Bobbie Beckwith and Bea Moten (Authors and Co-Chairmen)

Indianapolis Black Bicentennial

1976

BLACK BICENTENNIAL COMMITTEE

T. Beatrice Holland BrendaGirton Pearline Sylvester Mary Bortey Raymond Mitchell Beverly J. Williams LydiaG. Morrow Delores Saden Jane West Kwamia Nannie Wilson Faustina Pryor Catherine Wallace Robert Williams Kofi Amoo Amanda Strong Emmagee Washington Lettie L. Harris Mary E. Rose Rev. Ivan W. Hughes, O.S.B. Emma Johnson Carldean Coleman Clarice Banks

Roberto LeHouse

Faira Pruitt Helen T. Pruitt Elizabeth Brown David Adams Louise Goggans Eloise Solomon Thelma Russell Sophia M. Ramsey Michael Rhea Clarence Hodges Earline Moore Rev. W. D. Copeland Starling James Mammie Townsend Julia Carson Dr. Ruben White Ray Crowe Don Butler Jessie Carter Bobbie Beckwith Bea Moten Dr. Robert Briggs

ORGANIZATION

Operation Late Start Community Action Against Poverty National Council of Negro Women

Federation of Associated Clubs (128 clubs) Pre-Schools

Flanner House Hooks Drug Stores of Indiana

Auntie AAame's Child Development center, Inc. Neighborhood Youth Corp.

Opportunities Industrialization Center (O.I.C.)

INDEX

Main Dishes Chicken Feet and Rice 1

Chitterlings 1 Pan-Fried Chitterlings 1 Stuffed Hog Maw 1 Raccoon (Coon) 2 Pear Wine 2 Salmon Croquet 2 Macaroni and Cheese 2

Meat Pie 3 Shrimp and Crabmeat Newburg 2 Spicy Meat Loaf 3 Stewed Chicken 4 "Hog 's -Head" Cheese 4 Baked Tomatoes 5

Pot Roast 5 Senate Bean Soup 6 Collard Greens 6

Meatball with Gravy (Swedish) 7

Fried Kidneys 7

Chicken and Dumplings (Biscuit) 8

Turnip Greens with Cornmeal Dumplings 8

Roast Opossum (Possum) 9 Beef Stroganoff 9 Bacalau (Back-a-Law) 9 Spanish-Rice &

Pork-Chop Casserole 10

Barbecued Spareribs 10

Barbecued Sauce 10

Kidney Stew 10

Old-Fashioned Southern Neckbones .10a

Creole Gumbo 10a

Hog's Head Cheese 11 Lamb Alecha 11 Dirty Rice 11a Mustard & Turnip Greens 11a Pig Ears 12 Fried Green Tomatoes 12 Bar-B-Q Pig Feet 12 Fried Spinach 12 South Louisana Red Beans 12a Meat Loaf 12a Roast Turkey 12a Brains 13 Potato Salad 13

Baked Sweet Potatoes 13a

Black-Eyed Peas and Rice 13a Mixed Greens 13a

How to Plan and Serve Buffett Suppers Successfully 14

Freezing Do's and Don'ts 15 Freezing Do's and Dont's 16

Desserts Lemon Cake with

Lemon Pudding Sauce 17 Dandelion Wine 17 Blackberry Cobbler 18 Peach Cobbler 18 Egg Custard 18 Honey Apple Crisp 18 Peanut Butter Creams 19 Gingerbread Men 19 Coconut Macaroons 19 Oatmeal Cake 20 Baked Frosting 20 Blackberry Cobbler 20 Snowballs 21 Old Fashioned Apple Butter 21 Penuche 21 Chocolate Fudge 22 Divinity 22 Stuffed Apricots 23 Miss Jennie's Rum Cake 23 Holiday Coffee Cake 24 Ambrosia 25 Party Punch 25 Vinegar Pie 25 Garnishes 26 Sweet Potato Pie 26 Ambrosia 27 Banana Cake 27 Cream Cheese Frosting 28 Molasses Custard Pie 28 Buttermilk Pound Cake 28 Old Fashioned Orange Bread

Pudding 29 Rum Cream Pie 29 Peach Cobbler 30 Lemon Meringue Pie 30 Old-Fashioned Rice Pudding 30 Apple Pie 31 Pineapple Upside-Down Cake 31 Perfect Pie Crust 32 Sweet Potato Prone 32

Orange Chiffon Pie 32 Cottage Pudding with Lemon Sauce . 33 Lemon Sauce 33 Pound Cake 33 Apple Brown Betty 34 Apple Birds Nest 34 Blue Berry Muffins 34 Sour-Cream Indian Pudding 35 Fried Pies 35 Candied Sweet Potatoes 36 Carrot Cake 36 Molasses Cake 37

Al l Butter Pound Cake 37 Pound Cake 37 Home Made Ice Cream 38

Mr. George W. Carver's Peanut Butter Treats 39

Breads

Corn Bread Stuffing 41 Beaten Biscuits 41 Cracklin Bread 42 Corn Bread 42 Hush Puppies and Fish (deep fried) . . 42 Peanut Butter Bread 43 Light Bread 43 Dill Cottage Cheese Bread 44 Cheese Bread 44 Chicken Dumplings 45 Sausage Stuffing For Turkey 45 Apple Bread 45

Cornmeal Dressing 45a Hot Water Corn Bread 45a

African

Senegalese Cousocous 48 Gabon Chicken Stew 49 Banana Beef Stew 49 Ibiharage (fried beans) 49 Amiwo 50 Beef N' Green 50

Fish Stew (Loo Fl,) 51 Dry Okra Soup 51 Berbere (Ethiopian hot sauce) 51 Adalu 52 Curry 52 Kitro 53 Fish Calalou 53 Maf 'e 54 Pepper Chicken 54 Jollof Rice 55 Nigerian Spinach Stew 55 Peanut Butter Soup 56 Fofo 56 Moinmoin 56 Frejon 57 Mwamba 57 Bean and Groundnut Sauce 58 Sambian Chicken Stew 58 Nshima 58 Hominy and Beans 59 Fresh Fish Stew 59 Ata Sauce(Pepper sauce) 59 Stuffed Okra 60 Akara 60 Coconut Rice 60

Main Dishes CHICKEN FEET AND RICE

3 pounds chicken feet (scaled) 1/2 cup uncooked rice

1/2 cup chopped green peppers 2 tablespoons cayenne pepper

Put chicken feet in water, let cook until done. Add rice, chopped pepper, and cayenne pepper. Let cook until rice is done.

CHITTERLINGS

1 red pepper, cut up 1 clove garlic, minced 10 pounds chitterlings

Wash chitterlings thoroughly. Trim fat leaving smali amount on chitterlings for seasoning. In large saucepan cover chitterlings with water. Add red pepper, and garlic, 1 tablespoon salt, and 1 tablespoon pepper. Cook until tender, about 5 hours or until done. Drain and cut in serving-size pieces. Serve at once. Makes 6 to 8 servings.

PAN-FRIED CHITTERLINGS

Dip boiled chitterlings in cornmeal. In skillet panfry chitterlings in hot shortening unt i l brown. DEEP-FAT FRIED CHITTERLINGS: Dip boiled chitterlings in egg, then crushed saltine crackers. Fry in deep hot fat 370° till brown.

STUFFED HOG MAW

2 hog maws (cooked) 4 cups cornbread dressing 2 pounds sausage cut up (Italian)

V2 onions Salt & pepper to taste

Mix cornbread dressing with sliced sausage, onion and salt. Stuff hog maw, bake for 30 minutes at 350°.

1

RACCOON (COON)

1 coon Bar b-q sauce Salt to taste

Wash coon well, remove fat and underarm kernel. Par boil approximately V2 hour, place coon in roaster pan; cover and cook with favorite Bar b-q sauce. Let coon cook until tender.

„ , PEAR WINE Combine

Vz bushel pears (wash and sliced) 1 cake yeast (dry) 10 pounds sugar 1 box raisins

Put in 5 gallon crock, cover pears with water. Let stand 9 days. Strain well on the 10th day. Put in bottles with caps screwed loosely on, tighten caps gradually, day by day. Caps should be secure by the 3rd day.

SALMON CROQUET

1 can salmon (large) Vz teaspoon green pepper VA cup mashed potato cornmeal or ground 1 egg crackers Vz teaspoon onion

Combine all above ingredients, shape into patties, coat with cornmeal or cracker crumbs. Fry until golden brown.

** Use "A l l Vegetable O i l " for best results 3A cups oil in heavy skillet, preheat to 375°.

MACARONI AND CHEESE

1 Box of Macaroni Vz tsp. of pepper 2 quarts of boiling water 1 stock of butter 1 tsp. salt 2 c. of milk 1 c. cubed cheese

Cook macaroni in boiling water until tender. Drain, add milk, eggs, and butter; salt and pepper over layers of macaroni and cheese. Bake in moderate oven 305 degrees for 40 minutes or until sauce bubbles and is brown.

MEAT PIE

1 lb. hamburger 3/4 tsp. salt 1 can cream mushroom Soup 1 /8 tsp. black pepper Vz can milk 2Vi c. mashed potatoes 1 large onion (diced) 3 slices cheese

Brown hamburger, onions and spices in skillet. Add mushroom soup and milk and mix well. Top with Mashed potatoes and cheese. Bake in 400 degree oven until cheese melts. Serves 5 to 6.

SHRIMP AND CRABMEAT NEWBURG

2 cans Cross & Blackwell Small 7 oz. sliced mushroom Newburg Sauce Vz stick butter

1 lb. frozen shrimp Vz c. minute rice Vz pkg. frozen crabmeat 1 hard boiled egg

(8oz.) parsley flakes Small 7 oz. diced pimento

Heat Newburg Sauce to the point of boiling. Place thawed shrimp and crabmeat in sauce. Heat until shrimp curls, stirring occasionally. Add sauteed peppers and mushroom . . . pimento right out of jar and butter. To serve, place in steaming bed of rice and garnish with sliced boiled egg and sprinkle parsley flakes. Serve one hardy family of five.

SPICY MEAT LOAF

1 Vz lb. ground beef 1 tsp. Worcestershire Sauce Vz lb. ground pork 1 tsp. salt Vz c. soft bread crumbs 1 /8 tsp. pepper 3 tbsp. prepared mustard Vz c. catsup 2 tsp. horseradish 1 egg 1 tbsp. minced onion

Mix ingredients, thoroughly press into a loaf pan 91/4 by 51/4 by 13/4 inches. Bake at 350° for 1 hour.

STEWED CHICKEN

1-31/2 to 4 lb. frying chicken, Vz tsp. black pepper cut up Vz cup lemon Juice

6 hard boiled eggs Vz cup butter 4 tsp. chile powder 2 cups thinly sliced onions

and tobasco sauce 1 tsp. ground ginger 2 cups cold water 1 tsp. salt

Place chicken pieces in large bowl. Add 1 cup cold water, lemon juice, Vz cup of the onions and salt. Let stand for 15 minutes. Remove chicken from marinade.

Melt butter in large, heavy skillet. Saute remaining onions in butter until lightly brown. Add VA cup of water then the chile powder and tobasco sauce, stir continuously for 10 minutes. Now add VA cup more of water then add the chicken pieces.

Cook for 15 minutes then turn the chicken over; add remaining Vz cup of water and ginger and bring to a boil. Lower flame; simmer uncovered until most of the water has evaporated.

Remove from heat, sprinkle with black pepper and serve with hardboiled eggs. Serves 4 to 6.

"HOG'S-HEAD" CHEESE (12-14 Servings)

4 pig's feet 2 bay leaves 2 pig's ears 1 cup vinegar 1 pig's head 1 tsp. black pepper 1 bunch celery, including VA tsp. Cayenne Pepper

leafy tops 3 tbsp. pickling spice 2.medium-size onions,

sliced

Place pig's head, feet, and ears in large, deep pot, and add water to cover. Add all seasonings except vinegar; cover pot and boil over low flame 2-3 hours until meat leaves bone. Mince meat coarsely; arrange in mold or pan. Add vinegar to juice remaining in pot. Pour this liquid over meat in mold; refrigerate until mold has set, or congealed. When cold, slice and serve.

BAKED TOMATOES

Stewed tomatoes cut in wedges Stale bread crumbs, or biscuit crumbs

The following ingredients as desired:

Butter, Sugar, Salt and Nutmeg

Add all ingredients to stewed tomatoes. Cook on top of stove unti1

well mixed. Bake in oven until well browned. Then serve.

Submitted by: T. Beatrice Holland, Director Civil Rights Commission

POT ROAST

2 tbsp flour blended with VA cup water

8 carrots, halved crosswise 1 bay leaf VA tsp. cayenne pepper 1 medium onion, chopped 3 to 4 pounds boneless

chuck roast Flour Water Spring of parsley 8 small potatoes, peeled 8 small white onions, peeled 2 tbsp. bacon drippings 2 tbsp. salt

Coat meat with flour, then brown well on all sides in hot fat in deep skillet or Dutch oven. Add chopped onion and saute until lightly browned and tender. Add 1 Vz cups water, the salt, pepper, parsley and bay leaf; bring to boil. Cover and simmer until meat is tender, 3 to 4 hours, adding more water if necessary. Discard parsley and bay leaf. Add vegetables and cook 20 to 30 minutes or until tender. Remove meat and vegetables and cook 20 to 30 minutes or until tender. Remove meat and vegetables from skillet; keep warm. Measure drippings, add water to make 2 cups and return to skillet. Stir in flour mixture and cook and stir until thickened and smooth; adjust seasonings. Slice meat and serve with vegetables and gravy. Makes about 8 servings.

SENATE BEAN SOUP

1 lb. Marrow or Pea Beans, rinsed and picked

8 cups water 2 tbsp. bacon drippings,

butter or margarine 1 large onion, chopped 2 ribs celery, chopped 1 clove garlic minced 1 cooked smoked ham bone

with some meat or 1 smoked ham hock

1 tsp. salt VA tsp. pepper 1 cup mashed potatoes

In kettle bring beans and water to boil; boil 2 minutes. Cover, turn off heat and let stand 1 hour. In skillet in hot water fat, saute onion, celery and garlic until lightly browned. Add to beans and cook until very tender. Remove ham bone, cut off and mince. Reserve meat. Stir in salt and pepper and with potato masher, mash beans slightly. Stir in potatoes until smooth; and add ham and heat. Makes 4 to 6 servings.

COLLARD GREENS

2 lbs. ham hocks, neck bones or salt pork

3 lbs. collard greens 1 dried red pepper pod,

small 1 bell pepper 2 tsp. bacon drippings, salt

and pepper to taste.

Place meat (any one of number listed( in pot, cover and boil for 1 hour. Add Collard Greens thoroughly cleansed and washed. Cut up bell pepper and other ingredients. Bring to boil and cook until tender; 1 hour. Serve with meat portions, sliced tomatoes, okra, sprinkled with pepper sauce. Good 8 servings.

MEATBALLS WITH GRAVY (SWEDISH)

1 /8 tsp. allspice (optional) Boiled potatoes Pepper Minced parsley Salt 1/2 CUP half-and-half 1 egg 2 tbsp. flour 1 tbsp. grated onion Hot water 2/3 m i i k 3 to 4 tbsp. butter Vz cup fine dry or margarine

bread crumbs 1 lb. of lean ground beef Cranberry sauce

In mixing bowl soften bread crumbs in milk; add onion, egg, 1 teaspoon salt, VA teaspoon pepper, the allspice and beef and mix well with hands. With hands dipped in cold water shape mixture in balls, using rounded tablespoonful for each. In heavy skillet fry about half the meatballs at a time in half the butter over medium heat about 5 minutes or until well browned. Shake skillet occasionally while frying to brown meatballs evenly. Remove with slotted spoon to saucepan. Add about VA cup hot water to skillet and stir to loosen brown bits; pour over meatballs. Fry remaining meatballs in remaining butter; remove to serving dish. Stir flour into drippings in skillet and brown slightly; gradually stir in Vz cup hot water and the half-and-half and cook and stir until thickened and smooth. Season to taste with salt and pepper. Pour over meatballs, cover and simmer a few minutes until heated through. Sprinkle with parsley. Serve with boiled potatoes and cranberry sauce. Makes about 30 meatballs or 4 to 6 servings.

FRIED KIDNEYS

1 cup water Vz cup oil 2V2 lbs. of beef, Pepper

or pork kidneys 1 cup flour Salt

Soak kidneys in cold salted water at least Vz hour (11/2 hours for pork kidney). Drain on paper towels. Cut in half lengthwise and, with small sharp knife remove fat veins. Cut kidneys in bite-size pieces; lamb and pork kidneys may be left in halves or cut as desired, dip kidneys in flour. Heat oil in large skillet. Add kidneys seasoned with salt and pepper to taste, and saute over medium heat, stirring often, until kidneys lose redness but are still tender (overcooking toughens them). Add water and simmer for gravy.

CHICKEN AND DUMPLINGS (Biscuit)

VA tsp. pepper 4 to 5 lbs. stewing chicken,cut up 4 celery branches, cut up 1 Vz tsp. Accent 2 Tbsp. nonfat dry 3 sprigs parsley

milk powder 2 to 3 peppercorns 4 cups water 3 tbsp. lard 2 tsp. salt 1 small onion, cut up Vz cup self-rising flour 1 cup self-rising flour 3 to 4 tbsp. water 1 cup water

In large kettle, add chicken pieces to the 4 cups water. Add celery, onion, salt, pepper, peppercorns and Accent. Cover; bring to boiling. Reduce heat; simmer till almost tender, about 2 hours. Skim fat from broth. Thoroughly stir together the 1 cup flour and the dry milk. Cut in lard. Stir in the 3 to 4 tablespoons water, 1 tablespoon at a time, just till dough clings together. Knead on floured surface 18-20 strokes. Roll to 6x4x1/2-inch rectangle; cut into six 1-inch squares. Drop squares onto boiling broth. Cover; simmer 12 to 15 minutes or till biscuits are done. If desired, remove dumplings, and chicken from broth; keep warm. Strain broth; measure 4 cups broth into kettle, adding water, if needed. Combine the Vz cup flour and the 1 cup water; stir into broth. Cook and stir til l thickened and bubbly. Pour over dumplings and chicken. Garnish with snipped parsley. Makes 4 to 6 servings.

TURNIP GREENS WITH CORNMEAL DUMPLINGS

1 beaten egg Vz cup all-purpose flour 3 tbsp. butter or margarine, 1 tsp. sugar

melted 2 lbs. turnip greens 1 Vz cups white cornmeal Vz tsp. salt 1 tsp. baking powder 21/2 quarts boiling water 2 medium ham hocks 1 tsp. salt 3 lbs. turnips 1 small onion, diced

Put ham hocks in large pot, cover with water and cook 1 hour. Add greens, turnips, and the 1 teaspoon salt. Simmer covered for 2 hours. Remove 1 cup pot liquor from kettle. Thoroughly stir together cornmeal, flour, baking powder, sugar and Vz teaspoon salt. Stir in butter or margarine and the 1 cup pot liquor. Stir in egg and onion. Spoon one rounded teaspoon at a time into simmering greens. Cover and simmer 30 minutes. Makes 6 servings.

Submitted by: Bea Moten Bea's grandmother was Mrs. Mattie Moten, Selma, Alabama

8

ROAST LAMB ROYALE

8-pound leg of lamb 3 cloves garlic VA teaspoon pepper 1 Vz teaspoons oregano Juice from 1 freshly 3 cups plain yogurt

squeezed lemon Remove excess fat from lamb. Combine garlic, peper and oregano. Crush garlic, work spices into a paste. With the point of a sharp knife, make 3 1-inch slits, several inches apart, in lamb down to the bone. Put VA of seasoning mixture into slits, pressing down close to the bone. Rub lamb well with lemon juice and spread on remaining seasoning. With a spatula, cover lamb with 1/2-inch coating of plain yogurt. Refrigerate overnight. Two hours before roasting, set lamb out at room temperature. Preheat over to 350°. Place lamb on a rack in a roasting pan and roast for 3 to 31/2 hours. Every half hour baste with remaining yogurt marinade. Serves 10 to 12.

PHEASANT

Thoroughly butter the entire inside of pheasant to keep it from drying out during cooking. Secure slices of bacon to outside but take off when bird is almost done. Bake at 350° for about 1!/2 hours. To the pheasant gravy drippings add a wine glass of claret (a dry red table wine) and, just before serving, the juice of two oranges.

HAM HOCKS AND GREENS

Completely cover 2 lbs. ham hocks with water in large pot. Bring to boil, then simmer uncovered 3-4 hours. Saute' VA lb. sliced salt pork in 350° oven until crisp on all sides. When hocks are done stir in salt pork and its fat with 1 cup finely chopped onions, 1 tsp. sugar, 2 bunches washed and cut up greens. Cover pot. Simmer 45 minutes. Serves 4-6.

GUMBO FILE'

Brown 2-3 lb. fryer that has been seasoned with flour in large skillet. Remove chicken. In same pan brown 2 lbs. sliced okra, 2 medium sliced onions. Add chicken with VA lb. diced cooked ham, a 1 lb. can tomatoes, 1 can (49 oz.) chicken broth, 2 cups water, 1 bay leaf. Drain 1 pint oysters; add liquor to pan. Cover, simmer 11/2 hours. Add oysters, 1 lb. shelled, deveined shrimp, 1 lb. crabmeat. Simmer 5 minutes. Sprinkle with gumbo f i le' . Serves 10.

8a

ROAST OPOSSUM (Possum)

1 Opossum 1 cup bread crumbs 1 onion, chopped 1 hard boiled egg 1 tbsp. oil 1 tsp. salt water VA tsp. Worchestershire sauce

Rub opossum with salt and pepper. Brown onion in oil. Add opossum liver and cook until tender, add bread crumbs, Worcestershire sauce, egg, salt, and water. Mix thoroughly and stuff opossum. Truss as if a fowl. Put in roasting pan with bacon across back and pour 1 quart of water into pan. Roast uncovered in moderate over 350° until tender (about 2V2 hours). Serve with sweet potatoes.

BEEFSTROGANOFF

Brown in a little butter: 1 tsp. cayenne 1 lb. ground beef VA cup diced onions

Add and simmer 10 mintues: 1 small can cut mushrooms 2 tbsp. flour VA diced pimento

Add just before serving and heat: 1 cup of sour cream Serve with rice ring or combine rice and beef. If rice is molded in a ring add considerable more butter as it helps hold the rice together. If desired, an onion can be diced and browned in a little butter and added to the rice.

BACALAU (Back-a-Law)

Dried codfish — This fish is bought in large sheets. It is filled with salt to dry it and preserve it. Boil the sheets of fish in a large kettle or deep pan several times. Each time you boil, pour the water off and boil it again until all of the salt is out of it. After boiling the fish five or six times, chop or dice it up.

Dice up celery, onions, green peppers, tomatoes (fresh) and saute them in vegetable oil or whatever you use along with chopped red peppers, marjoram, oregano, salt (very little) and black pepper. After the vegetables have sauteed, put the chopped cod with a bit of water and let it simmer for about three minutes. Add a couple of cans of tomato sauce — add hot sauce or tabasco sauce to make it hot. Put a top on this mixture and let it simmer.

In the meantime, cook some rice. You serve this with rice. Cold beer on the side.

Submitted by Rollie Farthing.

OLD-FASHIONED BURGOO

4 cups whole kernel corn (canned or frozen cut corn)

2 cups sliced carrots 2 cups onions, coarsely chopped 4 cups sliced cabbage 4 cups diced white potatoes 3 cups green lima beans

(fresh or frozen) 2 cups okra, sliced

(fresh or frozen) 2 lbs. chuck (cut in

1-inch cubes) 1 stewing chicken, quartered 1 rabbit (skinned and quartered)

Vz lb. salt pork (diced) 3 cans beef bouillon 1 large can whole tomatoes

(2 lbs. 3oz.) 2 tablespoons salt 1 tablespoon black pepper 2 tablespoons chopped parsley 1 teaspoon marjoram 1 teaspoon ground sage 1 pod red or green hot pepper,

chopped 3 tablespoons Worcestershire

sauce Vz cup Coronet V.S.Q. Brandy

Place chuck, chicken, rabbit and salt pork in 8-10 quart pot. Add bouillon and 3 cans of water. Simmer about 1 hour until chicken and rabbit are tender enough to remove meat from bone. When chicken and rabbit are cool enough to handle with fingers, remove meat from bones and return meat to pot. Bring to boil again. Add tomatoes, corn, carrots, onions and cabbage. Simmer for 2 hours. Add remaining vegetables and seasonings. Cook for another hour until all vegetables are done. Add brandy. Burgoo is self-thickening. Serve with Onion Spoon Bread. Serves 12.

ONION SPOON BREAD

2 cups yellow cornmeal 2 cups boiling water 2cups milk 2 teaspoons salt 3 teaspoons baking powder

4 tablespoons butter 1 cup chopped onions 4 egg yolks, well beaton 4 egg whites, stiffly beaten

In large saucepot, combine boiling water and 1 cup of milk; gradually stir in cornmeal, making .sure the mixture does not become lumpy. Cook 10 minutes (mixture will look like mush). Remove from heat, add salt, baking powder and remaining milk. Melt butter in skillet, saute' onions in butter for 5 minutes until transparent but not brown. Remove onions from heat and add to cornmeal. Mix in beaten yolks, stir vigorously, fold in stiff egg whites. Grease a 9 "x13"x2" baking pan or 11/2-quart souffle' dish well with shortening or lard; pour mixture into pan or souffle' dish. Bake in preheated 350° oven for 1 hour. Spoon into soup bowl and add Burgoo. Serves 12.

9a

SPANISH-RICE & PORK-CHOP CASSEROLE

11/2 cups rice 2 cans (8 ounce each)

tomato sauce Vz cup chopped onion 1 cup water 2 medium green peppers Salt and pepper 6 shoulder pork chops

Sprinkle chops with salt and pepper to taste. Place in single layer in 13x9x2 inch baking pan. Cut six 1/2-inch rings from green peppers, discarding seeds and ribs. Place on chops and spoon rice into and around rings. Chop remaining green pepper and combine with tomato sauce, water, onion, 11/2 teaspoons salt and VA teaspoon pepper; pour over chops and rice. Cover tightly with foil and bake in 350° oven 2 hours or until rice is tender, basting rice with tomato-sauce mixture twice. Makes 6 servings.

BARBECUED SPARERIBS 5 pounds spareribs 3 tbsp. diced green pepper Prepare and set aside: 1 medium-size onion 1 small clove garlic minced; finely chopped

or crushed in garlic press

Cook spareribs over low charcoals, until well done, basting with water to keep moisten.

Bar-B-Q sauce

Heat over low heat: 2 tbsp. butter or margarine

Meanwhile blend together: VA tsp. pepper Few drops tabasco sauce VA tsp. salt 1 tsp. prepared mustard 1 tsp. prepared horse-radish 1 tsp. Worcestershire sauce 2 tbsp. brown sugar 1 cup ketchup or chili sauce (or use Vz cup of each)

Add ketchup mixture to vegetables in saucepan. Stir to blend well. Simmer 15 to 20 minutes stirring frequently. Remove from heat and blend in VA cup lemon juice. Serve hot over spareribs or any kind of meat.

10

OLD-FASHIONED SOUTHERN NECKBONES

10 lbs. fresh pork neckbones 1 tbsp. black pepper 4 beef or chicken 2 tsps. crushed red pepper

bouillon cubes 12 fresh carrots 4 tbsp. salt (peeled and halved) 3 qts. water 1 tsp. thyme leaves 4 cups coarsely

chopped onions

Wash neckbones thoroughly in cold water and place in large pot. Pour in water, add bouillon cubes, onions, salt, black pepper, crushed red pepper and thyme. Cover pot and bring to rapid boil; lower flame and simmer until meat is tender and pulls away from bones easily (about 3 hours). Add carrots during the last Vz hour of cooking. Serves 10 to 12.

CREOLE GUMBO

4 cups seasoned chicken broth

1 tbsp. thyme 2 bay leaves Vz tsp. garlic powder 1 large can tomatoes 1 tsp. oregano 1 tsp. onion powder 1 cup chopped celery V/z lbs. shrimp (deveined) 1 pt. oysters V/z cups crab meat 1 cup chopped chicken 1 box cut frozen okra 1 tbsp. salt red and black pepper

to taste

Boil chicken, reserve stock, (add to original stock or store in freezer for when needed). Add to this all the ingredients mentioned above, bring to boil. Add okra, cook eight to ten minutes, remove from heat, let stand over night. Heat, serve with boiled rice. If prepared before time for using, may be stored in freezer.)

10a

KIDNEY STEW

2 veal kidney's (or 3 if very small) 2 medium size onions 2 rounded tbsp. butter 2 level tbsp. flour

"Season to taste" with: Salt, pepper, Worchestershire hot sauce, chives, herbs, if desired, 1 jigger of wine (sherry or burgendy — optional)

Wash kidneys and simmer very slowly until tender in several cups of water with salt and pepper to suit individual taste. A small onion, or a piece of one, and a bit of celery can be used. The kidneys should simmer at least an hour or more.

HOG'S HEAD CHEESE

Vz hog's head Salt to taste 2 tbsp. allspice Hot pepper, VA cup vinegar catsup-hot sauce to taste

Have a butcher clean hog's head. Boil the head in water (submerged) until meat falls off bones. Mince the hog's head (fine) removing all small bones. (Take water the head "was boiled in). Add water to meat until consistency of thin pudding, season and pour in molds. This will harden into a jelly which can be sliced.

LAMBALECHA

Vz cup butter Vz tsp. ginger 1 cup finely chopped onions 1 tsp. salt 1 Vz cups water 2 green peppers, cut in half 11/2 lbs. lean lamb, cut into thin strips

Melt butter in heavy, 3 quart saucepot. Add onions and saute until lightly brown. Add water and bring to a rapid boil. Add lamb, lower heat and simmer until lamb is tender (about 1 hour). Add ginger and salt; remove cover and continue to simmer until water has evaporated. Add green peppers. Stir mixture until peppers become limp or about 20 minutes. Remove green peppers before serving. Serve hot. Serves 4.

* Submitted by: Rollie Farthing

11

DIRTY RICE

2 lb. raw rice 2 lb. red onion Vz lb. shortening or bacon

drippings 1 lb. gizzards and livers 1 bunch green onions 1 sprig parsley 1 pod red pepper 41/2 cup water 3 cloves garlic salt to taste

Cook rice until almost done (about 25 minutes), cut up red onion, very fine, brown in shortening. Cut up giblets and put in with onions and cook until brown. Add garlic, cut very fine. Chop green onions with tops and parsley and add to mixture along with salt, red pepper and water. Pour over cooked rice. When the water is absorbed, put in large baking pan, dot with butter and brown in 350° oven about 15 minutes. Serves 15 to 20 people.

Submitted by: Mattie M. Coney

MUSTARD & TURNIP GREENS

2-3 bunches of turnip and mustard greens

1 large onion, chopped 1 Vz lb. salt pork or bacon

Salt and pepper to taste; stim and pick greens; wash several times; put greens in large pot; add 1 cup water; add salt pork, onion and seasoning; cook slowly, until meat and greens are tender.

Serve greens with hot corn bread, buttered. Just for the sake of information, the liquid in the greens is the famous "Pot Likker". With the family folk the corn bread is usually dunked therein.

Recipe handed down by: Delia Weathers, Galatin, Tenn. Mother of Mattie M. Coney

11a

PIG EARS

3 lbs. pig ears — whole or halves

2 tbsp. pickling spice 3 tbsp. red crushed pepper 2 tbsp. vinegar

Put pig ears in large pot — cover with water. Add all ingredients to pot. Let cook on medium heat about 2 hours or until meat is tender. Serves eight.

FRIED GREEN TOMATOES

6-half ripe or green 1 cup vegetable shortening tomatoes — sliced Salt to taste

1 cup corn meal

Put vegetable shortening in large fry pan, let heat. Add salt to sliced tomatoes, then dip in corn meal and cover both sides with meal mixture. Fry in vegetable oil until brown on both sides. Serves six.

BAR-B-Q PIG FEET

3 lbs. pig feet (split or whole) 4 tbsp. salt 4tbsp. pepper

Put pig feet in large pot. Cover with water. Add salt and pepper. Let cook 21/2-3 hours or until done. Remove pig feet and put in alumium foil and add bar-b-q sauce. Put in oven 350° and cook for one hour.

FRIED SPINACH

3 pkg. frozen leaf spinach 1 medium onion sliced Vz lb. bacon 2 tbsp. salt

Fry bacon in fry pan until brown. Remove from oil and set aside. Add sliced onions and cook until brown. Then add frozen spinach stirring often until it comes to a boil. Turn on low heat and cook for 15 minutes.

12

SOUTH LOUISANA RED BEANS

1 lb. red kidney beans 1 large onion, chopped 1 ham bone with generous 1 lb. peperoni, sliced

amount of meat 1 clove garlic, chopped 1 bay leaf — cumin powder to

taste — dash red pepper

Wash and pick over beans, cover in cold water and soak over night. Cook pepperoni, onions, garlic until slightly brown, add beans and water in which they have been soaked then ham bone and more water to cover, bay leaf, red pepper and cumin powder to taste, cook slowly for several hours. Serves 8, corn bread goes well with red beans.

Submitted by: Mattie M. Coney

MEAT LOAF

1 Vz lb. ground beef 3 slices stale bread slices 1 tsp. chili powder 1 egg VA tsp. poultry seasoning salt and pepper to taste 1 tbsp. green pepper 1 large onion

Mix all together and shape into loaf. Cook slowly in oven for about 1 hour at 350°. When almost done, remove and pour 1 can of tomato soup (13 oz.) Place in oven until ready to serve. Low heat.

ROASTTURKEY

Wash and pat dry turkey. Place dressing in neck cavity. Secure with turkey lacers. Loosely fill the body cavity with 6 to 8 cups of dressing. Close with lacers. Now with roasting brush, apply melted margarine over the entire bird. Place the turkey breast side up in the roasting pan. Allow 30 minutes per pound, at 325°, (ex.: and 8 lb. turkey roasts in 4 hours). Baste with butter or margarine during roasting period. Cover with foil loosely to prevent over browning.

Martha Collins Thurman Nashville, Tennessee Bobbie Beckwith's Mother

12a

BRAINS

3 eggs 1 tbsp. flour VA cup minced parsley pepper Vz cup butter or margarine 1 tbsp. white vinegar salt 11/2 lbs. beef, lamb, pork or

veal brains Juice of Vz lemon

Rinse brains well under cold running water. Combine 1 quart water, the vinegar and 1 teaspoon salt in saucepan and bring to boil. Add brains, and boil briskly, uncovered. 10 minutes. Drain and plunge into very cold water. When cool, drain well on paper towels. With small, sharp knife remove any membrane and veins. Cut and sprinkle flour, add seasoning with salt and pepper to taste, add eggs, saute in butter in large skillet until eggs are done, or until lightly brown.

POTATO SALAD

8 large potatoes Vz cup mayonnaise VA cup chopped celery 2 tsp. prepared mustard Vz cup finely minced onion 1 tsp. of salt 6 hard boiled eggs 1 tbsp. sugar Vz cup sweet pickle relish Vz tsp. of blackpepper

Boil potatoes until done but f irm. Remove and cool. Peal and cut in cube sizes. Mix lightly but well into indredients listed. Dice 4 eggs and add to salad. Use remaining 2 to garnish. Add a little paprika to topping. Chill to serve.

13

BAKED SWEET POTATOES

2 tbsp. vegetable oil 6 medium-size sweet potatoes

Preheat oven to 375°. Scrub potatoes and dry well. Then coat all potatoes with vegetable oil and bake for 45 minutes. Remove from oven and prick each potato with fork to release steam. Cut cross in the top of each potato, then press both ends until potato bursts through. Top with butter. Serves 6.

BLACK-EYED PEAS AND RICE

Vz lb. sliced salt pork 1 lb. dry black-eyed peas 2qts. water 11/2 cups long-grained rice

Fry salt pork in Dutch oven to render fat. Remove pork from fat with slotted spoon, add water, black-eyed peas, cover and cook over low heat. After 1 hour of cooking test peas for taste and add salt if needed. When peas are tender add rice, cover and simmer until water is absorbed. Serves 10 to 12.

MIXED GREENS

4 lbs. mustard greens 2 red pepper pods 4 lbs. turnip greens 2 tsp. salt 2qts. water Vz lb. unsliced slab bacon

Wash greens thoroughly, cut off tough stems and discard any yellowed or damaged leaves together and slicing with sharp paring knife. Place greens in large Dutch oven, add pepper pods, bacon, salt and water. Cover and bring to rapid boil, then simmer about 2 hours until greens are done. Makes 10 to 12 servings.

13a

HOW TO PLAN AND SERVE BUFFETT SUPPERS

SUCCESSFULLY

A buffet supper can be delightful both for guests and for hostess if it's well organized. Here are a few tips to help make your next buffet a success.

Serving: There are several comfortable ways to serve a buffet supper. If it's a small enough group, let guests serve themselves from the buffett, then sit at the dining table. For a larger group, set the supper out on the dining table or any large enough surface; let guests serve themselves, then sit at card tables you've set beforehand. Or, provide trays with silverware; let guests help themselves, then use end tables, coffee tables — or their laps! Young crowds may even prefer sitting on the floor.

If very young children are on your guest list, you may want to make them feel especially at ease by putting down a pretty cloth on one side of the room, or in a room nearby, and letting them "picnic." You may even want to give them colorful paper plates and unbreakable cups or mugs.

Planning the meal: Dishes that can be prepared entirely or partially beforehand are preferable, to avoid a flurry of kitchen activity just before serving. If you find it necessary, serve a light first course in the living room so that you can take care of last-minute details in the kitchen.

Unless guests will be seated at tables, choose main-course foods that are easy to manage — those that require no cutting. Avoid foods that have to be chased around the plate (peas, whole beets, etc.). It's easier for everyone, too, if the entire main course fits on the dinner plate. Another buffet essential: prebuttered bread.

Setting the buffet table: The order of plates and food (each serving dish with its own serving silver) should be: napkins, dinner plates, hot dishes, cold dishes, salad, bread, relished, forks (and knives, if necessary). Leave room for guests to set their plates down as they serve themselves. If possible, especially with large groups, set two services, accommodating two lines simultaneously.

Be sure you've made arrangements for keeping the serving dishes ful l ; have extra bowls and platters ready in the kitchen, or be prepared to replenish serving dishes from an attractive pan or bowl.

14

Dessert: If dessert is to be served from the buffet table, ask a friend to collect dinner plates from guests while you clear and reset the table. If you choose a combination centerpiece-dessert, such as a basket of fruit and nuts or a decorated cake, let guests help themselves whenever they're ready. Or, dish out dessert in the kitchen and pass portions to each person. Guests can get hot coffee or tea from the buffet.

FREEZING DO'S AND DON'TS

Do-ahead freezable sandwiches are a great convenience, especially for those who pack lunch boxes everyday and like to pack a week's worth at one time. The freezables include any of the varieties of bread and many fillings — we've noted, below, which fillings will freeze well and those which may not. Here are some tips that will assure tasty frozen sandwiches.

DO prepare fillings from the freshest ingredients; keep them refrigerated until used. Use fresh breads.

DO spread a protective coating of butter, margarine, or peanut butter to the edges of the bread slices; this will prevent fill ing from soaking into the bread. Avoid using moist spreads, like mayonnaise or salad dressing, or jelly.

DON'T select very moist fillings. They don't freeze satisfactorily and may soak into the bread.

DO use a little milk, sour cream, lemon, organe or pineapple juice, or applesauce as binders for salad-type fillings. Mayonnaise or salad dressing may not be successful binders; they may separate when they are frozen.

DON'T put lettuce, tomato slices or onion rings into sandwiches; wrap them separately and tuck them into the lunch boxat the last mintue. These and many other vegetables lose their crisp texture when they are frozen in a home freezer.

DO wrap sandwiches securely in plastic wrap, foil or plastic sandwich bags before freezing.

DON'T wrap together sandwiches with different fillings. Wrap individually to prevent flavors from mingling.

DO label sandwiches for easy identification. DO use frozen sandwiches within the maximum storage period:

two weeks at 0°F. or below, in a home freezer or in a separate freezer section of a refrigerator; one week in the frozen-food compartment of a refrigerator.

DO tell the lunch-box toter not to unwrap sandwiches until he's ready to eat them — thawed sandwiches dry out quickly. Sandwiches will thaw in about an hour at room temperature but will stay fresh in a lunch box for three to four hours.

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Sandwich-filling ingredients that you can freeze

hard-cooked egg yolk Roquefort or blue cheese sliced process or natural

cheese cream cheese cheese spread shredded processor

natural cheese commercial sour cream butter or margarine chicken and turkey, cooked

chopped or sliced meats, canned or cooked fish, canned or cooked dried beef deviled ham bologna miniature marshmallows

pickles, chopped salami (milder) boiled ham baked beans chives, chopped fresh parsley, chopped fresh canned pineapple applesauce lemon juice orange juice pineapple juice raisins mashed apricots peanut butter catchup chili sauce horseradish

Some that may NOT freeze well

hard-cooked egg white cottage cheese cooked bacon tomatoes radishes carrots onions apples celery cucumbers green pepper lettuce watercress cabbage nuts jellies jams preserves mayonnaise or salad dressing as spread

16

LEMON CAKE WITH LEMON PUDDING SAUCE

3/A cup shortening 1 cup sugar Vz cup milk 2 cups all-purpose flour Vz tsp. lemon extract 3 eggs 11/2 tsps. baking powder

VA tsp. salt 2 tbsp. butter or margarine VA tsp. vanilla Vz tsp. lemon extract 3/A cup sugar 2 cups warm water

In mixer bowl, cream shortening and the 1 cup sugar till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the first Vz teaspoon extract. Thoroughly stir together flour, baking powder and salt. Add to creamed mixture alternately with milk, beating well after each addition. Reserve Vz cup batter for sauce. Turn remaining batter into greased 9x9x2-inch baking pan. Bake in 375° oven for 25 to 30 minutes or till done. Meanwhile, place reserved batter in medium saucepan. Add the warm water, the % cup sugar, the second Vz teaspoon lemon extract, and the vanilla; mix well. Mixed well, cook and stir till thickened and bubbly. Stir in butter or margarine till melted. To serve pour sauce over warm squares of cake. Makes 9 servings.

DANDELION WINE

1 pound raisins 4 oranges, quartered 2 lemons (or equivalent in

lemon juice)

2 quarts dandelion blossoms picked and washed

2 quarts boiling water 2 pounds sugar 1 cake yeast

Mix dandelion, sugar, yeast, and water and let stand in a crock for three days, then add raisins, oranges, and lemons. Mix well and let stand three (3) days. Strain well after the sixth day, bring to boil, simmer 20 minutes, cool and strain. Let stand for 3 to 4 weeks in bottles. Serving at room temperature.

17

BLACK BERRY COBBLER

Boil 1 quart blackberries, 1 cup sugar and enough water to make the berries juicy for 10 minutes. Melt 1 stick butter in 9x13-inch baking dish in oven until butter is lightly browned. Combine and mix together, 1 cup milk, 1 cup sugar and 1 cup self-rising flour.

Beat by hand until lumps are gone. Pour batter into butter. Bake 5-10 minutes in 450° oven. Then pour berries over batter and bake 10-15 minutes longer until cobbler is browned.

PEACH COBBLER

Peel and prepare 4 or 5 cups of fresh peaches. Mix together: 11/2 cups sugar, 1 teaspoon cinnamon, Vz teaspoon nutmeg, 2 teaspoons of flour. Sprinkle over the peaches and dot with 4 teaspoons of butter.

CRUST

Sift together: 1 cup flour, 2 teaspoons baking powder, Vz teaspoon salt. Cut in Vz cup shortening. Add Vz cup milk or enough to hold ingredients together. Turn out on lightly floured board and pat to fit pan. Place the dough over the peaches. Dot with 2 teaspoons of butter, sprinkle with 2 teaspoons white sugar and brown sugar mixed. Bake in hot over (425°) for about 35 minutes.

EGG CUSTARD

Beat 3 eggs or 6 egg yolks slightly. Mix together: Vz cup sugar, VA teaspoon nutmeg, VA teaspoon salt and Vz teaspoon vanilla. Add slowly: 2 cups scalded milk, mix well. Pour into 9-inch pastry shell. Bake in 450° over for 10 minutes, then lower heat to 325° and bake for 25 minutes more or until mixture does not stick to knife. Delicious hot or cold.

HONEY APPLE CRISP

Spread 4 cups sliced apples in a shallow buttered baking dish. Sprinkle with VA cup sugar and 1 teaspoon lemon juice. Pour Vz cup honey overall.

Mix: VA cup chopped nuts, VA cup brown sugar, VA cup flour, VA cup butter and VA teaspoon salt. Spread mixture evenly over apples. Bake 35-40 minutes in 375° oven. Serve with cream if you desire.

18

PEANUT BUTTER CREAMS

1 cup chocolate chips 1 cup peanut butter Vz cup condensed milk VA cup confectionery sugar

Put chocolate chips in top of double boiler until melted. Add peanut butter, condensed milk and confectioners sugar. Mix thoroughly. Make into small balls the size of walnuts, place on waxed paper. Chill. Makes about 48 balls.

GINGERBREAD MEN

Vz cup molasses Vz tsp. salt VA cup sugar Vz tsp. nutmeg 3 tbs. margarine Vz tsp. cinnamon 2 tbs. milk Vz tsp. ground cloves 2 cups flour Vz tsp. ginger C U U \JO I I U U I

Vz tsp. baking soda

Heat molasses in saucepan until it comes to a boil. Add sugar, margarine and milk. Remove from stove. Sift together dry ingredients into a bowl. Stir molasses mixture into dry ingredients, mix well, chill for an hour. If dough is too hard, add more milk (a few drops at a time) till dough is workable. Set oven at 375°. Roll dough out to VA inch thichness. Cut with cookie cutter dipped in flour. Place on greased sheet. Bake 10-12 minutes. Makes 15 large gingerbread men.

COCONUT MACAROONS

1 fresh grated meat of coconut or Vz lb. shredded coconut

1 can condensed milk 1 tbs. vanilla VA tsp. salt 1/8 tsp. nutmeg 3-5 egg whites, stiff-beaten

Preheat oven to 250°. Combine first five ingredients in a large mixing bowl. Gently fold in egg whites until coconut mix is well distributed. Drop the batter from a teaspoon onto a well greased cookie sheet. Bake until nicely browned and the macaroons do not break.

19

OATMEAL CAKE

1 cup quick rolled oats 2 eggs 1 VA cups boiling water 1 tsp. vanilla Vz cup margarine 1 tsp. baking soda 1 cup sugar 1 tsp. cinnamon 1 cup brown sugar, 11/3 cups flour

firmly packed Vz tsp. salt

Preheat oven to 350°. Put the oats in a heatproof bowl, and pour the boiling water over them. Stir well and let stand for 20 minutes. Cream the margarine until very soft, and beat in the white and brown sugar gradually. Beat in the eggs, and add the cinnamon and vanilla. Sift the flour, soda and salt together and beat well. Stir in the oats mixture and mix well. Pour the batter into an 8x16" cake pan and bake for 45 mintues.

While the cake is baking, prepare the Baked Frosting given below. Spread it over the hot cake, and return to the over for 5 to 10 minutes, or until the frosting is brown.

BAKED FROSTING

3 tbs. butter 2 cup chopped nuts % cup brown sugar 2 eggs Vz can shredded coconut

Cream butter, beat in brown sugar gradually. Add coconut, nuts and eggs, beat until blended. Pour over hot cake and bake at 350° for 5-10 minutes or until frosting is brown.

BLACKBERRY COBBLER (6-8 servings)

3 cups blackberries 1 tsp. lemon juice (canned or fresh) 3 tbsp. butter

1 cup sugar

BATTER: 4 tbsp. sugar Vz tsp. salt 1 cup flour 1 beaten egg 2tsps. baking powder

Mix berries, sugar, and lemon juice and spread over the bottom of a well-greased baking dish. Dot with butter.

To make batter, sift dry ingredients, blend in egg, and place on top of fruit. Bake at 375° for 30 minutes. If desired, top with whipped cream.

20

SNOWBALLS (about 5 dozen cookies)

Vz lb. butter 1 Vz cups chopped walnuts or 1 cup confectionery sugar pecan meats 2 tsp. vanilla 3 cups sifted flour 3 tbsp. brandy

Preheat over to 350°. Cream butter and beat in sugar. Add vanilla and brandy, beat well. Add flour and nuts. Mix until well blended, dough will be stiff. Shape into small balls, place on ungreased cookie sheets, and bake for 20 minutes. Roll the cookies in powdered sugar while hot, and again after they have cooled a little.

OLD FASHIONED APPLE BUTTER (about 10 pints)

8 lbs. apples 21/2 tbsp. powdered cinnamon 1 quart cider 2 tsp. ground cloves sugar (see instructions) 1 tsp. allspice

Wash the apples and remove stems and cores. Cut fruit into quarters and place in pot with cider. Cook gently until the fruit is soft but not mushy. Force the fruit through a fine strainer into another pot. Using proportions of 1 part sugar to 2 parts of strained apple pulp, add sugar and spices. Resume cooking over low fire. Stir until the sugar disolves. Continue cooking, stirring every now and then, until a portion of the butter is firm and does not form a watery border when tested in a dry cup. Pour into jars that have been boiled until sterile and are still hot. Making sure to observe the sealing instructions that come with the canning jars and lids. Store in a cool and dark place until ready to serve.

PENUCHE

1 VA cups light brown sugar 1 tbsp. butter 1 tbs dark corn syrup Vz tbsp. vanilla VA cup light cream or 1 cup broken pecan or

evaporated milk black walnut meats Dash of salt

In a saucepan, mix sugar, corn syrup, cream and salt. Stir over low heat until sugar dissolves and mixture boils. Cook until thermometer registers 236°, or candy makes a soft ball when dropped in cold water. Add butter, cool mixture to lukewarm. Stir in vanilla and beat until it becomes creamy. Stir in nut meats and pour the candy into a buttered pan. Cut into squares when cold.

21

CHOCOLATE FUDGE

(31/4 to 4 lbs.) 1 large can evaporated milk VA lb. butter (12/3 cups) 7 cups sugar Vz cup light cream Pinch of salt 5 squares chocolate 2 tsp. vinegar 2 tbsp. vanilla 3/A cup light corn syrup

Melt the butter in a heavy 3-quart saucepan. Stir in the sugar, salt, vinegar, corn syrup, evaporated milk, and cream. Cut the chocolate into small pieces, and add. Stir gently over low heat until chocolate is melted. Cover the saucepan tightly, and cook over medium heat, stirring occasionally. Let it cook for about 30 minutes, or until the candy theromometer registers 234°, or a little of the mixture forms a soft ball when dropped in cold water. Cool the fudge in the pan for 1 hour. Add the vanilla, and beat the fudge with an electric mixer or spoon until the fudge turns a lighter color and is very stiff. Spoon it into 2 buttered pans. Butter your hands, and knead and press the fudge down evenly in the pans. Cut into squares. When cook, remove from the pans.

DIVINITY

(about 36 pieces)

21/3 cups sugar 1 cup broken black walnut 2/z cup light corn syrup or pecan meats Vz cup water Vz cup diced and dried 2 egg whites candied pineapple and 1/8 tsp. salt cherries (optional) 1 tsp. vanilla

Mix the sugar, corn syrup, and water in a heavy saucepan, and cook over low heat, stirring constantly until the mixture boils. Cook without stirring until the candy thermometer registers 264°, or a little of the mixture forms a hard, almost brittle ball when dropped into cold water. If crystals form on the sides of the pan during the cooking, wipe them off with a damp cloth. Beat the egg whites and salt in a electric mixer or with a rotary beater until very stiff. Pour the syrup very slowly in a fine stream over the egg whites, beating constantly until the candy thickens and holds its shape. Beat in the vanilla and broken nuts, and diced, dried candied fruit, if desired. Drop by spoonfuls on waxed paper or spoon it into a buttered pan and cut into squares when cool.

22

STUFFED APRICOTS

1 lb. dried apricots pecan halves Vz tsp. cinnamon Brazil nuts roasted-salted 1/8 tsp. nutmeg confectionery sugar 3 tbs. granulated sugar (optional)

Mix spices and sugar. Sprinkle over apricots. Place in colander over hot water in large pot. Steam for 20 minutes. When cool, stuff with nuts. Coat with confectioners sugar if desired.

MISS JENNIE'S RUM CAKE

1 cup butter 1 cup milk, (not too cold) 2 cups granulated sugar 8 egg whites beaten stiff, 31/2 cups cake flour, (sifted but not dry

once before measuring) 1 tsp. vanilla 31/2 tsp. baking powder 1 pinch salt

Cream butter and the sugar, a little at a time. Really bend down to your work and cream these two together until they are fluffy. Add Vz each of the milk, flour and egg whites in the order named, beating after each addition. And beating well and long after the last addition. But mark this! Keep out 2 tablespoons flour into which mix the baking powder. Add this when all the beating is over. The pans greased and lined with paper. And the batter is ready to go in the stove. At the very last, add the vanilla and salt.

Ah, the fi l l ing, take 2 cups powdered sugar and 2/z cups soft creamed butter. Blend until soft and smooth. Sifting the powdered sugar makes the blending lighter work too. Add 4 ounces rum. Mix well again. Put in refrigerator until f irm enough to spread. The filling should be Vz to %-inch thick. Put cake in refrigerator until set and the top frosting is ready to cover all.

FROSTING

2 cups granulated sugar and enough water to moisten the sugar well. Boil together until syrup will spin a thread. Pour slowly in a fine stream over 2 beaten egg whites, just keep on beating. And I might say at this point, this cake isn't for the soft-in-arm muscle people. It takes beating but the outcome is worth the effort. While the mixture is hot and the beating going on, add 12 to 15 marshmallows a few at a time. Add 1 or 2 teaspoons rum. Pile high on top of cake and spread over the sides.

23

HOLIDAY COFFEE CAKE

2 cakes of yeast 1 cup warm water 1 cup flour Vz cup sugar Vz cup butter 2 eggs 1 tsp. salt Vz tsp. cinnamon 31/2 cups flour 1 Vz cups citron and pecan

pieces, mixed

DOUGH

Dissolve yeast in the warm water. Pour yeast solution into a large mixing bowl and gradually sift in 1 cup of flour. Mix well, cover with a cloth, set mixture aside in a warm area and let it rise until its bulk has almost doubled. Meanwhile, cream the butter and Vz cup of sugar until it is light and fluffy. Add eggs to the sugar and butter; one at a time, beating after each addition. Now add the spongy dough and beat well. Sift and gradually beat in the 31/2 cups of flour, the salt and the cinnamon to the other ingredients. Continue beating for another five minutes and then blend in the citron and nut mix. Let the dough rise again, this time for around two hours. (Its bulk will almost double once more.) Distribute the dough equally between two greased nine-inch tube-pans. Let dough rise in pans for another half hour as the oven preheats to 350°. Brush the top of each cake with melted butter and bake until crust is a golden brown (30-35 minutes). Allow cakes to cool for about 10 minutes before removing from pans onto wire racks. When cakes are completely cool, drizzle with glaze.

(makes 2 9-inch tube cakes)

GLAZE

1 cup confectionery sugar 2 tbsp. milk, heated Vz tsp. vanilla or

almond extract

Sift sugar, add milk and flavoring. Spoon over cakes. Glaze should be runny.

24

AMBROSIA (6-8 servings)

6 seedless oranges 6 slices of canned pineapple, 1 cup sugar cut in sections (optional)

1 fresh coconut

Peal oranges, remove membrane and cut into 1/4-inch slices. Place slices in a bowl, and set aside. Punch holes in one end of the coconut, drain milk into bowl, and set aside. Place coconut in moderate over (350°F) for about 30 minutes, then allow to cool. Break shell with chisel or hammer and remove meat. Break meat into large pieces, peel off brown rind; then graie, using a coarse grater. Place layer of orange slices in bottom of glass serving bowl. Sprinkle grated coconut over slices, topping with 2-3 teaspoons of sugar. Alternate layers of sliced oranges, grated coconut, and sugar. Pineapple may be added to each layer if desired. Refrigerate until thoroughly chilled. Serve with homemade cake.

If desired, the unused coconut milk may be poured over the ambrosia mixture before chilling. The coconut milk also may be used as an ingredient for a fruit punch.

PARTY PUNCH

3cupsgingerale 21/2 cups grape juice 3 cups cranberry juice 2 cups orange juice

Mix all four just before serving add ice. Serve.

VINEGAR PIE (6 servings)

1 8-inch pie shell, Vz tsp. cloves baked 15 minutes Vz tsp. allspice

2 tbsp. butter 1 egg % cup sugar 2 tbsp. vinegar 3 tbsp. flour 1 cup water 2 tsp. cinnamon

Cream butter and sugar; add sifted flour, cinnamon, cloves, and allspice to creamed mixture. Blend in egg, vinegar, and water. Cook in top of double boiler until thickened. Pour into partially baked pie shell. Bake at 400°F about 30 minutes, or until mixture will not stick to edge of knife.

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GARNISHES

Orange or grapefruit sections Cucumber sticks Raw zucchini slices Orange cups filled with cranberry sauce Pimento strips Olives: green, ripe or stuffed Raisins Lemon or lime wedges dipped in snipped parsley Cauliflowers Pickled onions Cream-cheese balls, rolled in chopped nuts Spiced crab apples Grape jelly in small pear halves Potato chips, corn curls or chips Cherry tomatoes, filled with seasoned cottage cheese Green onions, radishes, carrots, celery Pickled peppers Watercress, curly endive, mint, parsley Apple or pear wedges, dipped in lemon juice Grape clusters Stuffed eggs

SWEET POTATO PIE

4 to 6 medium sweet potatoes 4 to 6 eggs 2 sticks of butter VA cup of milk 21/2 cups of sugar Nutmeg to taste 2 tbsp. of flour One 9-inch piecrust

Boil potatoes to soft, and well done. Mash all lumps to smooth consistancy. Mix with butter, sugar, eggs, flour, stir well. Add milk, then nutmeg. Pour mixture in pie shell bake slowly 350° for 2 or 2V2 hours. Cool to serve. Serves from 6 to 8 servings.

*Submitted by Mrs. Jessina Ervin Jessina's Mother was Mrs. Ella Duhart Proctor, Tallahessee, Florida

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AMBROSIA

2131/2 oz. cans (3c.) frozen pineapple chunks

5 medium oranges 2 fully ripe bananas 2 c fully white seedless

grapes or half grapes, seeded

1 31/2 oz. can flaked coconut about 11/3 cups

1 7 oz. bottle ginger ale (optional)

Whole Maraschino cherries

Drain pineapple, reserving syrup. Pare oranges with sharp knife. Remove sections by cutting close to membrane, reserving juice (you'll need about 2 cups of orange sections).

Peel bananas, slice on bias, and place in the orange juice. For beautiful arrangment use a crystal bowl and keep the pineapple, oranges, bananas, and grapes separated, allotting VA of the bowl to each. Place half of each fruit in bowl, sprinkle with half of coconut; top with remaining fruit.

Pour reserved in pineapple syrup overall; chill thoroughly at serving time, pour ginger ale over. Sprinkle with remaining coconut and dot with whole marachino cherries. Makes 8 to 12 servings.

BANANA CAKE (1 large loaf)

6 tbsp. butter Vz tsp. lemon extract 1 Vz cups brown sugar 1 cup mashed bananas 2 eggs 2 cups sifted flour Vz tsp. vanilla 1 tsp. baking soda 3/A cup chopped nuts 1 cup yogurt or sour milk

Preheat oven to 350°. Cream the butter until very soft. Add the sugar gradually, blending well, beat eggs and add to mixture. Stir in vanilla, lemon extract, and mashed bananas. Beat until smooth, add soda and flour, mix in yogurt or sour milk, stir well, stir in the chopped nuts. Pour the batter into a large (10x5-inch) loaf pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake on a rack. Frost with cream cheese frosting or serve plain.

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CREAM CHEESE FROSTING

3 oz. cream cheese 1 cup sifted powdered sugar pinch of salt 2-4 tbsp. cream or milk 1 tsp. vanilla

Cream the cheese until soft, and blend in the salt, then the powdered sugar a little at a time alternating with the cream or milk and vanilla until it is of the right consistency to spread. Beat very smooth and spread over the top of the cooled Banana Cake.

MOLASSES CUSTARD PIE

3 slightly beaten eggs Dash salt 3/A cup sorghum or light molasses 1 recipe pastry shell Vz cup sugar Vz tsp. lemon extract 1 tbsp. cornmeal 1 tbsp. vinegar Vz tsp. ground cinnamon 3 tbsp. butter or margarine Vz tsp. ground ginger VA cup water

Combine eggs, sorghum, sugar, cornmeal, spices, salt, water, butter or margarine, vinegar, and extract. Pour into prepared Pastry Shell. Bake in 450° oven for 10 minutes. Reduce heat to 325°. Bake 20-25 minutes more or till crust browns and filling is nearly set. If crust browns too quickly, cover with foil. To prepare Pastry Shell: Thoroughly stir together 1 cup all-purpose flour and 1 tablespoon sugar. Cut in 6 tablespoon softened butter or margarine. Stir in 1 slightly beaten egg. Form into a ball. Roll out on lightly floured surface to 1 /8-inch thickness. Fit into 8-inch pie plate. Trim and flute edges.

BUTTERMILK POUND CAKE

21/2 cups sugar 1 cup butter milk 4 eggs Vz tsp. baking soda Vz cup shortening 3 cups all-purpose flour Vz cup butter or margerine Vz tsp. lemon extract 1 tsp. vanilla

In mixer bowl, cream together sugar, shortening, and butter or margarine till light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and lemon extract. Thoroughly stir together the flour and baking soda. Add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into greased and floured 10-inch tube pan. Bake in 325° oven for 1 VA hours. Cool in pan 10 minutes. Remove from pan; cool on rack.

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OLD FASHIONED ORANGE BREAD PUDDING

3 tbsp. butter or margarine % cup granulated sugar 2 cups milk 4 eggs, separated Vz cup orange juice Confectionary sugar Vz tsp. salt Sweetened whipped cream 2 tbsp. grated orange peel (optional) 1 Vz cups %-inch firm-type

bread cubes

Place bread in large bowl and sprinkle with peal and salt. Heat milk in saucepan just to boiling, stir in butter and granulated sugar until melted and pour over bread; cool. Beat egg yolks lightly and stir into cooled bread mixture; stir in juice. Beat egg whites until stiff but not dry, fold into bread mixture and pour into 10x6x2 inch baking dish. Place dish in shallow pan on rack in oven and fil l pan with hot water. Bake 350° oven about 45 minutes, or until knife inserted near center comes out clean. Sprinkle with confectioner's sugar. Serve warm or cold with sweetened whipped cream. Makes 6 servings.

RUM CREAM PIE

Whipped cream 6 egg yolks Vz cup dark rum Graham-cracker Crust 2 envelopes unflavored 3/4Cup cold water

gelatin 1 3/A cups heavy cream

Prepare crust and set aside, in small bowl, beat egg yolks with wire whisk until light; add sugar gradually and beat until well blended. Sprinkle gelatin over cold water in small saucepan; cook and stir constantly over low heat about 3 minutes, or until dissolved. Remove from heat and cool slightly. Briskly beat in egg mixture until well blended; stir in rum. Whip cream until fairly stiff and gently fold in egg mixture; chill in refrigerator until mixture just begins to set. (It will round when dropped from spoon. If you've chilled it too long and mixture is too f i rm, beat with wire whick until smooth.) Spoon into crust and chill pie until f i rm.

GRAHAM-CRACKER CRUST: Combine V/A cups fine graham-cracker crumbs and 2 tablespoons sugar; stir in 6 tablespoons melted butter or margarine. Press firmly on bottom and sides of 9-inch piepan and bake in preheated 375° oven 6 to 8 minutes, or until edges are brown. (Or if preferred chill piecrust in refrigerator about 45 minutes).

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PEACH COBBLER

1 can (29 ozs.) sliced cling 1 tsp. cinnamon peaches Vz tsp. baking-powder

1 tbsp. flour VA cup butter or margerine Vz cup sugar Cream (optional^

Put peaches in 9-inch pie plate of 8-inch square baking pan. Mix sugar, flour and cinnamon, sprinkle over peaches and dot with butter. Bake in preheated 425° oven until hot and bubbly, about 15 mintues. Meanwhile prepare biscuits; arrange on peaches. Return to oven and bake 12 to 15 minutes or until biscuits are done. Serve warm with cream. Makes 4 to 6 servings.

LEMON MERINGUE PIE

VA cup lemon juice 1 Vz cups sugar 2 tbsp. butter or margarine 3 eggs, separated 1 Vz cups water One 9-inch baked pie shell, Vz tsp. salt cooled VA cup cornstarch

In sauce pan mix 1 cup sugar, the cornstarch and salt. Add water and cook and stir over medium heat until fil l ing thickens and boils; boil 1 minute. Beat egg yolks, then stirring yolks rapidly, add a little hot mixture to yolks; stir into filling and cook over low heat until thickened. Stir in lemon juice and butter. Pour into pie shell; set aside. To make meringue, beat egg whites in small bowl until soft peaks form. Gradually beat in Vz cup sugar, beating until mixture stands in stiff peaks. Spread over hot f i l l ing, sealing edges. Bake in preheated 425° oven 5 to 6 minutes or until golden brown. Cool completely on wire rack. Serves 6 to 8.

OLD-FASHIONED RICE PUDDING

4 eggs % cup sugar Vz cup raisins 1 tsp. grated lemon peel VA tsp. salt VA tsp. nutmeg 1 cup rice Vz tbsp. vanilla 1 quart milk

Combine cooked rice and all above ingredients except raisins in 10x6x2. Bake in 300° oven 45 minutes then stir in raisins and bake 15 mintues longer, or until liquid is absorbed and pudding is creamy. Place under broiler just long enough to brown. Pudding thickens as it stands. Makes 4 servings.

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APPLE PIE

Ice Cream (optional) Pastry for 2-crust 9-inch pie Vz tsp. cinnamon 3/A cup packed brown sugar About 21/2 lbs. tart apples

(greening, winesap or Jonathan) peeled and cored

1 tbsp. lemon juice 3 tbsp. flour VA tsp. each nutmeg & salt 1 tbsp. milk (optional) Vz stick of margarine

Slice apples into large bowl containing lemon juice, tossing occasionally to prevent darkening. Add sugar, sprinkle flour, cinnamon, nutmeg and salt; toss well, turn into pastry-lined 9-inch pie plate. Top with pastry, crimp edge, cut decorative vents, brush with milk. Bake in 400° over 50-55 minutes or until apples are tender and top is browned. Cool on rack 30 minutes. Serve with ice cream. 6 to 8 servings.

PINEAPPLE UPSIDE-DOWN CAKE

1 tsp. salt 1 Vz cups granulated sugar 3/A cup butter or margarine, 10 maraschino cherries, drained

softened 2 eggs Vz cup packed brown sugar 3 tsp. baking powder 1 can (30 oz.) pineapple 1 cup milk

slices, drained 2V2 cups flour

Mix flour, baking powder and salt; set aside. Melt brown sugar and VA cup butter in 13x9x2-inch baking pan in preheated 350° oven; stir to blend. Arrange pineapple slices, and cherries in single layer on brown-sugar mixture; set aside. In large mixer bowl cream qranulated sugar and remaining Vz cup butter; add eggs and beat at high speed until light color, about 3 minutes. Add flour mixture alternately with milk in halves, heating at low speed after each addition just until mixed. Spoon evenly over pineapple. Bake in 350° oven 45 minutes or until cake pulls away from sides of pan. Remove from oven; let stand 10 minutes. Loosen edges with metal spatula and invert on serving platter. Cool. Makes 10-12servings.

NOTE: For smaller cake divide recipe in half. Use 8x8x2-inch pan 30 to 35 minutes.

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PERFECT PIE CRUST

2 cups flour 2/z cup lard Cold water 1 tsp. salt

Cut lard into flour and salt mixture with a fork or pastry blender until crumbs are coarse and granular. Add 3 to 5 tablespoons cold water, a little at a time. Mix quickly and evenly through the flour until the dough just holds in a ball.

SWEET POTATO PRONE (6 servings)

Vz cup sugar Vz tsp. salt 2 cups grated uncooked sweet potatoes Vz tsp. cloves Vz cup butter 1 tsp. allspice Vz cup milk VA tsp. cinnamon Vz tsp. nutmeg

Blend sugar and butter; add milk and grated sweet potatoes. Beat well; blend in salt and spices. Place in shallow buttered pan and bake at 325° for one hour.

ORANGE CHIFFON PIE

1 tbsp. lemon juice Whipped cream Vz tsp. salt Green candied pineapple-2 cups orange juice orange candy sections 2 envelopes unflavored 6 tbsp. sugar

gelatin 11/2 tsp. vanilla 3 eggs, separated Baked 9-inch pie shell 2 egg whites

Sprinkle gelatin over orange juice in top of double boiler. Add salt and egg yolks; mix well. Place over boiling water and cook and stir constantly about 5 minutes, or until mixture thickens slightly and gelatin dissolves. Remove from heat; stir in lemon juice and vanilla. Chill in refrigerator just until mixture rounds slightly when dropped from spoon. Beat the 3 reserved and 2 additional egg whites until stiff but not dry; gradually add sugar, beat until very stiff, gently fold in gelatin mixture and turn into pie shell. Chill in refrigerator until set. Garnish with whipped cream, candy and pineapple.

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COTTAGE PUDDING WITH LEMON SAUCE

Vz tsp. vanilla 1 Vz cups flour lemon sauce 2 tsps. baking powder 1 cup sugar Vz butter or margarine 2 eggs Vz tsp. salt

Stir together flour, baking powder and salt; set aside. In large bowl of electric mixer cream butter; gradually beat in sugar until fluffy. Add eggs one at a time beating well after each. Stir flour mixture into creamed mixture alternately with milk, blending well after each addition. Stir in vanilla. Pour into greased 8-inch square pan and bake in preheated 350° oven about 40 minutes, or until golden brown. Cut in squares and serve warm with Lemon Sauce. Makes 6 servings.

LEMON SAUCE

Vz cup sugar Juice of 1 lemon 3 tbsp. flour VA tsp. nutmeg 2 egg yolks blended with 1 tbsp. butter

3/A cups cold water 1 tbsp. grated lemon peel

In top part of double boiler combine sugar and flour. Stir in egg-yolk mixture and cook and stir over hot water about 10 minutes, or until slightly thickened. Stir in butter, peel, juice and nutmeg, makes about 1 cup.

POUNDCAKE

3 cups of flour 1 lb. of powered sugar 1 lb. of butter or margarine 6 eggs 3 tsp. of vanilla

Cream butter and sugar together (butter at room temperature). Add eggs one at a time alternating with flour. Add vanilla. Now pour into a tube pan and bake at 350° for 1 hour. Add 2 or 3 drops of yellow food coloring if desired for deeper color. Remove and let set for 5 mintues before removing from pan. Wil l serve from 10-20 people.

* Submitted by Mrs. Catherine Wallace Catherine's Mother was Mrs. Eunice Wilson, Brimingham, Alabama

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APPLE BROWN BETTY

VA cup chopped nuts 3/A tsp. cinnamon 2 cans (20 oz. each) pie-sliced

apples, drained nutmeg cream (optional)

1/8 tsp. salt 1 tsp. grated lemon peel Vz cup butter or margarine 4 cups 3/4-inch fresh bread cubes 3/A cup packed light

brown sugar

In large mixing bowl combine all ingredients except apples and cream. Spread half the bread mixture in greased 12x8x2-inch baking dish; top with half the apples. Repeat layer. Bake 375° oven 50 minutes. Serve warm with nutmeg cream. Makes 6 servings.

APPLE BIRDS NEST

11/2 cups of sugar cinnamon 1 stick of butter 6 cooking apples

Prepare some dough. Roll it out, and cut into 4-inch squares. Core the apples, and cut into eighths. Arrange 5 pieces on each square. Sprinkle with sugar, cinnamon, and add a small amount of butter. Fold corners of dough to center. Pinch edges together. Place in a casserole dish, and add 1 cup of water, and Vz stick of butter. Sprinkle some sugar and cinnamon on top. Bake 35 to 40 minutes in a 325° oven.

* Submitted by Elizabeth Brown

BLUE BERRY MUFFINS

Sift together: 2 cups flour 11/2 tsp. baking powder Vz tsp. salt

Cream: Vz cup soft butter or shortening

1 cup sugar Add 2 eggs and 1 tsp.

vanilla

Beat on high speed, until light and fluffy. Beat on low speed, the flour mixture alternately with Vz cup sweet milk, beginning and ending with flour. Beat until smooth. Dust 11/4 cups fresh blueberries lightly with flour. Fold berries gently into batter. Fill greased muffin cups with batter 2/z ful l . Bake 20-25 minutes in 375° oven. Serve hot.

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SOUR-CREAM INDIAN PUDDING

Vanilla icecream (optiona)

4 eggs beaten Vz cup butter or margarine,

melted Vz tsp. nutmeg 1 ts. cinnamon 3/A cup yellow cornmeal VA cup molasses 4 cups milk 1 cup sour cream Vz tsp. salt 1 cup packed light

brown sugar 1 tsp. ginger

Heat 3 cups milk in top of double boiler over boiling water. Mix remaining 1 cup milk with cornmeal, stir into hot milk and cook and stir until slightly thickened (about 5 minutes). Remove top of double boiler from water. Blend molasses with spices and stir into cornmeal mixture. Stir in brown sugar, butter, salt, eggs and sour cream until throughly blended. Pour into greased 2-quart casserole and bake in 275° oven 2 hours, or until knife inserted near center comes out clean, serve warm topped with ice cream. Makes 8 servings.

FRIED PIES

1 qt. boiled apples 2 cups sugar 1 tsp. ground cinnamon VA tsp. salt 2 tbsp. melted butter American Cheese (optional)

Prepare pie crust *(See Pie Crust). Cut into 6-inch circles, very thin. Add sugar, salt and butter to apples and set aside. Combine pie filling and cinnamon, place VA cup on half of each circle. Top with 1 tbsp. of American cheese, and fold over; seal pies with fingers or fork. Heat 1/4-inch cooking oil in heavy skillet 375°. Fry pies until brown or about 3 to 4 minutes, turning once. Remove from oil, drain on paper towel, sprinkle with flour or sugar. Makes 7 to 8 servings

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CANDIED SWEET POTATOES

6 medium sweet potatoes (red)

Vz stick butter 1/8 tsp. salt 3/A cup sugar 1/8 tsp. vanilla

Boil potatoes in 2 inches boiling salted water about 20 minutes or until almost fork-tender. Cool slightly, slip off skins and cut potatoes lengthwise in halves; place in baking dish. In small saucepan over low heat stir sugar, butter, and vanilla. Spread over potatoes and bake in 350° oven 30 to 40 minutes or until tender, basting potatoes often with syrup.

CARROT CAKE

4 cups grated raw carrot (10 medium carrots)

2 cups flour Vz cup chopped pecans 1 tsp. salt 11/2 cups oil 2 tsp. ground cinnamon 2 tsp. baking soda 2 cups sugar 4 eggs

Thoroughly stir together flour, sugar, soda, salt and cinnamon. In large mixer bowl beat eggs till fluffy; slowly beat in oil, gradually add flour mixture, beating till smooth. Mix in carrots and nuts, pour into three pans. Bake in 350° oven for 25 to 30 minutes or till done. Cool in pans 10 minutes; remove from pans cool completely on racks, fill and frost with cream.

CREAM CHEESE FROSTING

Beat together 1 package (3 ounces) softened cream cheese and VA cup softened butter or margarine. Add 2VA cups confectioners sugar and 1 teaspoon grated lemon peel; beat until frosting reaches a spreading consistency.

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MOLASSES CAKE

3 cups molasses (Log Cabin) Vz tsp. lemon flavor 2 sticks butter 1 /8 jar strawberry jam 5 eggs 1 cup sugar 1 tsp. soda 1 cup buttermilk Vz tsp. baking powder 1 cup pecans (fine) Vz tsp. cinnamon 1 cups pecans (med.) Vz tsp. allspice 3 cups raisans Vz tsp. nutmeg 4 cups flour Vz tsp. vanilla flavor

Combine all ingredients in a large mixing bowl or dish pan. Mix well. Bake at 350° for 30 minutes. Lower oven to 300°. Grease pan with butter or margarine. Cook in deep square pan until straw or knife inserted into center comes out clean. This recipe will serve form 30 to 60 people.

ALL BUTTER POUND CAKE

1 cup milk 4 eggs 2 cups sugar 1 cup butter 1 tsp. baking powder Vz tsp. salt 1 tsp. vanilla

Cream butter and sugar thoroughly, add eggs one at a time, mix thoroughly. After each addition sift all dry ingredients alternating with milk. Mix well, add flavoring. Bake in large tube pan, greased, at 350° for 1 hour. Serves 12.

POUNDCAKE

1 lb. pure butter 1 lb. confectionery sugar 2V2 cups flour 6 eggs Flavoring to desired taste

Cream butter, add 1 box confectionary sugar, cream until batter and sugar are mixed. Then add eggs. Beat and add flour then add flavoring to taste. Bake 375° for 1 hour or until brown.

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HOME MADE ICE CREAM

1 cup chilled milk 2 cups of scalded milk VA cup of flour 4 cups sugar 6 eggs 8 cups milk 2 tbsp. vanilla extract 2 tbsp. lemon extract 2 cups of cream or

condensed milk

Mix well the flour, sugar and eggs with the 1 cup of chilled milk. Now add slowly the scalded milk. Cook the mixture in the double boiler, stirring constantly until mixture thickens, after removal add flavoring. Stir well, cool at room temperature. Now add to freezer.

Martha Collins Thurman Nashville, Tennessee Bobbie Beckwith's Mother

PEACH ICE CREAM

Blend 1 can condensed milk, Vz cup cream, 1 cup crushed peaches that were sweetened with Vz cup confectioner's sugar. Chill. Whip 1 cup whipping cream. Add 1 tsp. vanilla; fold into mix. Pour into freezing pan. Put in compartment to freeze. When half frozen, remove; scrape from sides of tray. Beat until smooth but not melted. Freeze until f i rm. Makes 1 quart.

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MR. GEORGE W. CARVER'S PEANUT BUTTER TREATS

PEANUT BUTTER AND EGG SALAD In bowl, combine 2 hard-cooked eggs finely chopped, with 2 tablespoons mayonnaise, 2 tablespoons minced celery, Vz teaspoon salt, 1 /8 teaspoon pepper and VA teaspoon prepared mustard. Use as filling for 4 peanut-butter sandwiches.

PEANUT BUTTER AND CHEESE-OLIVE Spread one bread slice with softened cream cheese; add a layer of thinly sliced large stuffed olives; top with another bread slice, spread with peanut butter. One 3 ounce package cream cheese is enough for 4 sandwiches.

PEANUT BUTTER CUCUMBER CRISPS Sprinkle 1 tablespoon minced green pepper on top of bread, spread with peanut butter. Add 5 thin cucumber slices and top with a bread slice.

PEANUT BUTTER AND MARSHMALLOW CREAM Spread a bread slice with 1 tablespoon marshmallow cream; sprinkle with 2 teaspoons Spanish peanuts. Top with another bread slice spread with cream-style peanut butter.

PEANUT BUTTER AND CRANBERRY SAUCE Spread a bread slice with 2 tablespoons crushed jellied cranberry sauce. Top with a tender lettuce leaf, then another bread slice spread with peanut butter.

PEANUT BUTTER AND COLESLAW In small bowl, combine 2 cups finely shredded cabbage, 2 tablespoons diced pimentos, 2 tablespoons mayonnaise, 1 teaspoon wine vinegar, Vz teaspoon salt and VA teaspoon sugar. Refrigerate, covered, 1 hour, tossing occasionally. Enough for 4 peanut butter sandwiches.

PEANUT BUTTER AND TUNA In medium bowl, mix well 1 61/2 or 7 ounce can tuna, well drained, VA cup minced green pepper, 2 tablespoon mayonnaise, Vz teaspoon salt, Vz teaspoon lemon juice and VA teaspoon instant minced onion. Use as filling for 4 peanut butter sandwiches.

PEANUT BUTTER AND DATE-NUT In small bowl, combine Vz cup diced pitted dates and VA cup coarsely chopped California walnuts. Use as filling for 4 peanut butter sandwiches.

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PEANUT BUTTER AND BANANA Spread peanut butter on both bread slices. Use thinly sliced ripe bananas as fi l l ing.

PEANUT BUTTER AND CANDIAN BACON Cook 5 slices Canadian bacon for each sandwich. Arrange bacon on a bread slice spread with peanut butter; sprinkle with sipped parsley; top with bread slice.

PEANUT BUTTER SUNSHINE Use VA cup grated carrots and 1 tablespoon seedles raisins as filling for each peanut butter sandwich.

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CORN BREAD STUFFING

Vz tsp. rubbed sage 6 cups coarsely crumbed

corn bread 1 cup chopped celery 2 beaten eggs Vz cup chopped onions

Vz cup mayonnaise or salad dressing chopped cooked giblets Vz tsp. salt Vz tsp. poultry seasoning 1 cup chicken broth

In saucepan, cook the celery and onion, covered, in chicken broth, till tender, about 5 minutes. Do not drain. In large bowl, combine eggs, mayonnaise, poultry seasoning, sage, salt, giblets vegetables with broth, and corn bread; mix lightly but thoroughly. On heavy foil, form stuffing into oval loaf. Seal foil. Place on baking sheet. Bake in 400° oven for 25 to 30 minutes or till hot. Makes 8 to 10 servings.

BEATEN BISCUITS

Sift together: 4 cups flour 1 tsp. salt 1 tsp. baking powder

cut in: 1 tbsp. lard 1 tbsp. butter

Add enough milk to make a stiff dough.

Turn out on floured board and knead well. Beat by hand or roll in beaten biscuit roller until dough blisters and pops. Cut in small rounds and stick with fork. Bake in 450° oven for 10 minutes. Reduce heat to 350° for 30 minutes or until biscuits are done and a very delicate brown.

This is an old Kentucky recipe. Beaten biscuits are eaten with Kentucky Country ham at Derby time.

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CRACKLIN BREAD

Sift together: 1 tsp. sugar 2 cups cornmeal 1 tsp. soda Vz cup flour 1 tsp. salt

Combine 2 cups buttermilk and 1 egg slightly beaten. Stir in dry ingredients. Then stir in 1 Vz pounds cracklings. Pour into greased sizzling-hot pan. Bake 30 minutes in 450° oven. Cut into squares, butter and serve hot.

CORN BREAD

2 eggs 4 tsp. baking powder 3 tbsp. bacon drippings 1 tbsp. sugar (optional)

or shortening 1 cup flour 11/2 cups milk 1 cup cornmeal 11/2 tsp. salt

Mix cornmeal, flour, baking powder, sugar and salt. Beat eggs, add milk and stir into cornmeal mixture. Heat fat in 9x9x2-inch baking pan in preheated 425° oven until hot. Tilt pan to coat with fat, then pour off and stif excess fat into batter. Pour batter into pan and bake 25 minutes or until bread pulls away from sides of pan. Cut in squares and serve hot with butter. Makes 9 servings.

** NO-FLOUR CORN BREAD ** Prepare corn bread as above, using 2 cups cornmeal and omitting flour. Substitute 1 teaspoon baking soda for the baking powder and 2 cups buttermilk for the milk.

HUSH PUPPIES AND FISH (DEEP FRIED)

Oil fordeepfrying 11/4 tsp. salt 2 lbs. panfish (perch, 1 egg

whiting, etc.) 1 cup milk Cornmeal 2 tsp. baking powder VA cup flour Vz cup finely chopped onion

Coat fish with cornmeal, reserving excess. Fry fish in hot oil (370°) 2 minutes or until golden. Drain on paper towels; keep warm. To make Hush Puppies add enough cornmeal to reserve cornmeal to ake 1 Vz cups; stir with flour, baking powder and salt. Beat milk with egg and add with onion to cornmeal mixture; stir until combined. Drip by heaping tablespoons into hot oil used for fish and fry 2-3 minutes or until browned and puffed, turning once. Drain on paper towels and serve with fish. Makes 6 servings.

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PEANUT BUTTER BREAD

3/A cup chunk-style peanut butter VA cup butter or margarine 2 cups sifted regular

all-purpose flour 11/2 tsp. double-acting

baking powder 1 tsp. salt Vz tsp. baking soda 1 tbsp. grated orange peel 1 egg, beaten 1 cup milk

Start heating oven to 350°. In large bowl, with electric mixer at medium speed, cream peanut butter and butter until light and fluffy. Next sift flour, sugar, baking powder, salt and baking soda together over the creamed mixture; then, work with fork until crumbs form. Stir in orange peel, egg and milk, just until all is moistened. Pour batter into a greased 9VZX23/A loaf pan. Bake 55 minutes or until a cake tester, inserted into bread, comes out clean. Remove from pan cool.

LIGHT BREAD

Vz cup sugar 2 packages active dry yeast 1 cup hot milk 1 cup warm water 6 to 61/2 cups Vz cup shortening

all-purpose flour 2 tsp. salt

Place sugar, shortening, and salt in large mixing bowl. Add hot milk and stir to soften shortening; cool. Beat in eggs. Soften yeast in the warm water; stir into shortening mixture. Add 4 cups of the flour; beat smooth. Add enough of the remaining flour to make a soft dough. Turn out on floured surafce; knead till smooth, 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover; let rise in warm place till double, about 11/4 hours. Punch down; let rest 10 minutes. Divide dough into halves or thirds. Shape into loaves. Place in two greased 9x5x3-inch pans (loaf) or three greased 81/2x41/2x2/-inch loaf dishes. Let rise till double, 45-60 minutes. Bake in 400° oven for 15-20 minutes. Makes 3 dozen rolls. **Dough can be arranged in any design braids, loops, etc. Lower oven temperature to 375° and bake 20 to 25 minutes.

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DILL COTTAGE CHEESE BREAD

VA tsp. baking soda 1 well-beaten egg 1 cup cream-style cottage cheese 1 tsp. salt 1/4--cup warm water 2 tsp. diliseed VA cup shortening 1 package active dry yeast Diliseed 1 tbsp. minced onion Butter or margarine, melted 2 tbsp. sugar 21/4 to 21/2 cups all-purpose

flour

Soften yeast in warm water. In sauce pan, heat cottage cheese to lukewarm. Stir in shortening, sugar, onion, the 2 teaspoons dil l , the salt, baking soda, and the softened yeast. Beat in egg. Add flour, a little at a time,, stirring to make a soft dough. Knead on lightly floured surface till smooth and elastic, about 5 minutes. Place in greased bowl, turning once to grease surface. Cover; let rise in warm place 1 hour. Punch down; cover. Let rest 10 minutes. Shape into loaf and place in greased 9x5x3-inch loaf pan. Cover; let rise again till almost double, 30 to 45 minutes. Remove from pan; brush with melted butter or margarine. Sprinkle with additional diliseed. Makes 1 loaf.

CHEESE BREAD

1 cup hot water 2 pkgs. active dry yeast 1 tsp. sugar 1 Vz tsp. salt 2 cups (8 ozs.) shredded VA cup sugar

sharp Process American VA warm water cheese) 1 well-beaten egg

31/3 to 4 cups all-purpose flour

Combine the 1 cup hot water, the VA cup sugar, and the salt; cool to lukewarm. Meanwhile, soften yeast in the VA cup warm water; stir in the 1 teaspoon sugar. In mixing bowl, combine hot water mixture and yeast mixture. Add the eggs and cheese, and enough flour to make a moderately stiff dough. Turn out on lightly floured surface; knead til l smooth and elastic, 3 to 5 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in warm place till double, 11/4 to 11/2 hours. Punch down. Divide dough in half; let rest 10 minutes. Shape into two loaves. Place in two greased 81/2x41/2x21/2-inch loaf pans. Let rise again till almost double, about 45 minutes. Bake in 350° oven for 40 to 45 minutes, or until done. Cover loosely with foil after first 10 minutes of baking if the bread browns too quickly. Remove from pans; cool thoroughly on rack. Makes 2 loaves.

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CHICKEN DUMPLINGS

Select hen with plenty of fat. Cook hen until tender. Remove from broth then combine 1 cup cooled broth with 1 teaspoon salt and 1 teaspoon baking powder. Add enough flour to make a dough stiff enough to roll out but not too stiff. Roll out very thin. Cut into 1-inch criss-cross pieces, drop into boiling broth. Reduce heat until just boiling. Press dumplings down lightly with spoon. Add, and press down until all are in pot. Place lid on pot and cook until done.

SAUSAGE STUFFING FOR TURKEY

Vz cup butter 1 onion chopped 1 cup cracker crumbs salt & pepper 1 lb. sausage 1 cup milk 2 tbsp. sherry

Let onion brown in butter, add other ingredients and cook a few minutes, or until sausage is cooked.

APPLE BREAD

1 cup salad oil 2 cups diced apples

(pealed and cored) 1 cup chopped nut meats 3 cups sifted flour 1 tbsp. soda 2 tbsp. vanilla 3 eggs, well beaten

Mix ingredients well and put in ungreased Angel Food Cake Pan. Cook at 350° 60-90 minutes. Begin to watch for doneness when mixture has been cooking an hour and ten minutes. If cooking in alumium, it is not necessary to grease pan. If not greased, flour lightly. Serves 12.

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CORNMEAL DRESSING

2 cups self-rising meal 3 slices stale bread 2 tbsp. poultry seasoning Vz cup celery 1 big onion 11/2 bups chicken broth 1 egg salt and pepper to taste

Combine 3 slices of stale bread with 2 cups of self-rising meal. Mix in 2 tablespoons of poultry seasoning, Vz cup chopped celery, 1 big onion and 11/2 cups of chicken broth. Salt and pepper to taste. Mix well, add 1 egg. Stuff turkey.

Gravy — Remove neck, heart and liver, (usually found in neck cavity when purchased). After washing boil in salt water until done. Remove bones from neck, chop giblets into small pieces. Add drippings from roast turkey, 2 tablespoons of margarine, 1 tablespoon of onion (chopped finely), 1 tablespoon of celery, Vz tablespoon of poultry seasoning. Mix well then bring to a boil. One teaspoon of cornstarch of flour will thicken gravy. Serve hot over dressing with turkey.

HOT WATER CORN BREAD

1 cup white corn meal 1 Vz cup scalding water 1 tsp. sugar Vz cup bacon grease

Mix corn meal and sugar before adding scalding water followed by bacon grease. Stir well. Fry patties on hot griddle. Serve hot.

Recipe handed down by: Delia Weathers, Galatin, Tenn. Mother of Mattie M. Coney

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FACTS ON AFRICA

GEOGRAPHY

Africa is the second largest continent on the earth, 11,860,000 square miles in extent. It is about five times as large as the visible face of the full moon. The Sahara Desert alone is bigger than the United States. Lake Tanganyika, 400 miles long, is the longest lake in the world. The Victoria Fall are twice as high and nearly twice as wide as Niagara. The Suez Canal is twice as long as the Panama Canal. The Nile is the longest river in the world. The continent extends from the North Temperate Zone to the South Temperate Zone, the equator cutting across almost the exact center. It consists large of a plateau 2,000 feet or more in elevation. Although Mount Kil imanjaro is almost on the equator it is always snowcapped, since it is 19,000 feet high. There are a few active volcanoes. The coastline is so smooth that there are few good harbors.

HISTORY

The first beginnings of our own civilization were African, arising in Egypt thousands of years ago, while Europeans still lived in caves. Historians and archeologists are just starting to learn about other ancient African civilizations centered in Nigeria, Rhodesia, Ethopia, the Sudan, Uganda, Mal i , and other places. The terrible slave trade, begun by Arabs and continued by Europeans, ruined prosperous cultures and killed or kidnapped millions of people. In order to feel less guilty the Europeans told themselves that all the Africans were savages who were better off in slavery, but the first accounts of European travelers before the damage was done, tell quite a different story.

POPULATION

The population of Africa is 225,000,000. There is a wide variation in appearance. The Watusi grow to about seven feet tal l , the tallest people in the world, while pygamies, at four feet, are the smallest; all the other, like the rest of us, are in between. Skin colors of the African people vary from the typical Mediterranean light shades of North Africa to very dark, with all shadings in between. Also there are large numbers of people in Africa from Europe and from Asia, particularly India and Malaya.

NATIONS

There are many countries in Africa of all sizes and political conditions. 43 are members of the United Nations. A few are colonies ruled from Europe with no representation of the native populations. Most countries have Presidents. Countries that are English colonies and protectorates are now members of the British Commonwelth like Canada and Australia.

ECONOMICS

Africa is very rich, furnishing large portions of the world's supplies of diamonds, gold, ivory, cobalt, chromium, manganese, copper, cotton, oi l , rubber, cocoa, sisal, tea, coffee, cloves, and uranium. Much of the natural resources have been used to enrich the colonizers. In the colonies Africans are usually paid much less than Europeans for their work, some times only a twentieth as much.

LANGUAGES

There are about 2,000 languages. English, French and Portuguese are the most common European languages. Swahili is spoken in much of East Afr ica.

47

SENEGALESE COUSOCOUS

Vz fryer chickens, cut up Vz cup peanut oil 5 tbsp. raisins 1 lb. instant couscous

(Rice may substituted) 4 medium onions 3 bay leaves 2 carrots, cut up 1 small cabbage, cut up 3 or4zucchini, cut up 1egg plant, peeled and

cut up 1 turnip, cut up 2-4 cayenne Salt to taste 2 chicken bouillon cubes,

dissolved in 2 cups boiling water 1 1-lb. can chick peas,

drained VA cup butter, melted

Brown chicken and onions in hot oil until golden. Add bay leaves, 1 teaspoon turmetic, bouillon and enough water to barely cover. Simmer 20 minutes. Add carotts and turnip and continue simmering 15 minutes. Add cabbage, cayenne, salt, zucchini, and eggplant and simmer 20 minutes longer or until all ingredients are tender. (Add bouillon or water as needed.) Add chick peas. If sauce is to watery, reduce over high heat, stirring frequently. Meanwhile cook couscous. First, wash grains, very quickly with only enough water to barely wet. Strain very carefully in a clean, soft kitchen towel. Melt butter and add VA teaspoon turmeric. Mix with couscous in a bowl along with the raisins which have been softened in hot water and drained. Line a couscous steamer (or colander that will fit into a large dutch oven) with a dry cloth. Add couscous mixture and place colander over boiling water in the dutch oven so the couscous is steamed without getting wet. Cover and steam about 15 minutes. Serve couscous on a large dish with chicken around it, and garnished with a few vegetables. Pass the sauce separately in one bowl and the rest of the vegetables in another.

48

GABON CHICKEN STEW

2-3 chili peppers to 1-2 tbsp. 1 frying chicken, cut up cayenne pepper 2 medium onions,

11/2 cups water thinly sliced 1 Vz cups palm or hazelnuts 1 clove garlic, minced 1 tsp. salt VA-VZ cup palm or peanut oil

Process nuts in blender until very finely ground. In a heavy stewing pan, combine all ingredients (except chicken), and mix well. Add chicken, turning pieces in the liquid so they are nicely coated. Cover and simmer over a low heat until the chicken is tender, 45 minutes to 1 hours, stirring occasionally. If necessary, add water to prevent scorching.

BANANA BEEF STEW

1 large onion, chopped Water 1 large tomato, peeled and 1 Vz lbs. beef, cut in 11/2-inch

sliced cubes 1 tsp. cayenne pepper 1 tsp. salt 2 tbsp. oil 4 small green bananas or Lemon juice 2 plantains

In a heavy stewing pan, saut'e meat and onion in oil until nicely browned. Cut bananas or plantains into chunks and brush with lemon juice. If using plantains, add to pan and saut'e with meat over a low heat, stirring constantly. Add tomato, salt, pepper, and enough water to cover. Simmer slowly until meat is cooked, about 1 Vz hours. If using bananas saut'e in a small amount of oil separately and add to stewing pan in last 15 or 20 minutes. It may be necessary to add water during cooking.

IBIHARAGE (FRIED BEANS)

1-2 chili peppers or 3 onions, coarsely chopped 1/2-1 tbsp. crushed red 1 clove garlic, mashed pepper 1/4-1/2Cupoil

1 1-lb. can beans (limas, 2 tsp. salt pinto, kidney, or black-eyed peas)

Drain beans. Saut'e onions and garlic in hot oil until onions are transparent and soft. Add beans, chilies, and salt. Continue saut'eing about 5 minutes more. Dried beans may be used, soak 1 cup beans overnight. Simmer until tender. Drain.

49

AMIWO

2 tbsp. vinegar 2 oinon chopped 2 cloves garlic, minced 1 fat stewing chicken (or 1 lb. firm tomatoes duckling or broiling Peanut oil turkey) 1 Vz cups white cornmeal, 1 lb. very soft tomatoes,

lightly toasted in the oven peeled 1-2 teaspoon cayenne 21/2 cups water 11/2 tsp. salt VA tsp. ginger

Cut chicken into pieces and combine in a saucepan with garlic, 1 tablespoon chopped onions, and 1 teaspoon salt. Add enough cold water to cover. Bring to boil, skim, then simmer over low heat about 50 minutes or until chicken is tender. Remove chicken pieces and drain. Puree' the soft tomatoes in a blender or vegetable mill. Add to the stewing liquid and season with Vz teaspoon salt, cayenne, and ginger. Add Vz of the remaining chopped onions and 21/2 cups water. Bring to boil. Meanwhile in a bowl toss 3/A cup of the cornmeal with a little cold water until the grains are moistened. When tomato mixture has boiled smooth, add dampened cornmeal, stirring constantly until liquid begins to thicken. Stir in VA cup oil. Cook over moderate heat 10 minutes, covering for the last 5 minutes. Add remaining cornmeal in small quanities, stirring constantly. The mixture should become very firm and will become increasingly hard to stir. Cook another 5 minutes. In a frying pan, heat 2 tablespoons of oil and brown pieces of cooked chicken around them. Dice the firm tomatoes and combine with remaining onion. Toss with the vinegar and pass this mixture as a relish.

BEEF N'GREEN

Cut Spinach (2 packets) Red pepper (ground) Beef 2/z lb. cut into pieces Seasoning (accent) Sliced onions One package frozen Oil (palm oil or vegetable oil) Okra if desired

Season the meat and cook (well done depending on taste). Boil oil then put in the onions. All of it cooked for a few minutes. Put in the meat and cook to brown. Put in the greens and fry it mixing every ingredient. Allow a few minutes. Then add the cooked meat juice. Add some water if you need more soup. Cook it for some time. It is ready to eat.

50

FISH STEW (LOO FL,) from Ghana

2 lbs. fresh fish or any kind Vz tsp. cayenne pepper 1 tomato flour to coat fish 1 can tomato sauce carrots 1 onion

Season fish and coat with flour then fry. Cut tomato and onion. In a fry pan fry onion and tomato and then add pepper. Let it cook for 5 minutes then add tomato sauce. Add 2 cups water a little salt and accent to taste. Let it cook for 5 minutes then add fish. Slice carrots and boil seperately. Drain carrots then add, lower fire cook on low heat ti l l well simmered. Serve with rice.

DRYOKRASOUP

Dried Okra (Dry for about two days and then grind with grinder Two big onions according to quantity of meat, chicken and or fish Red Pepper (ground) Palm oil (Meat Tenderizer and Accent can be used for the meat and

chicken) Tomato sauce

This soup should go with FOOFOO made from Casava root.

BERBERE (ETHIOPIAN HOT SAUCE)

3/A cups water 3 cloves of garlic, chopped 1 tbsp. salt Vz cup finely minced onion 2 cups crushed red peppers 2 tsp. black pepper 1 /8 tsp. ground cardamom 2 tsp. ground cinnamon 2 tbsp. finely chopped 4 tsp. ground cumin

fresh ginger

In Teflon-lined skillet, heat crushed red peppers, and stir constantly for 3 minutes. Remove from heat. Place onions, garlic, ginger, cumin, cardamom, cinnamon, black pepper and salt in a blender and blend at high speed for 3 minutes. Add crushed red peppers and a little water; blend at high speed for 3 minutes. Repeat until all of the water has been added and you have a smooth paste. Remove mixture from blender and place in a clean, glass jar. Store in refrigerator. Berbere' will keep for several months. Makes 1 Vz cups.

51

ADALU

1 tsp. dried ground shrimp 2-4 tsp. cayenne 1 tbsp. crushed red pepper 1 cup canned whole-kernel

corn or 1 cup corn, cut from the cob or frozen, cooked.

1 #2 can beans (kidney or black-eyed peas)

6 red bell peppers, diced 1 large onion, chopped 2 medium tomatoes, peeled

and diced 2 medium size smoked fish

(herring or whiting, etc.) VA-VZ cup palm or peanut oil

Combine cooked or canned corn and beans with a little of the canning or cooking liquid. Simmer until both corn and beans are soft and pulpy. Add oil, peppers, tomatoes, onions, and cayenne or crushed red pepper. Stir well, Cook 5 minutes over low heat, stirring occasionally. Skin fish, remove bones, and break meat up into small pieces. Add to saucepan with dried ground shrimp. Stir well and heat. Serve with foofoo. Sometimes Adalu is serve with Ata Sauce as well.

CURRY

1 cut lime or lemon Salt to taste 3/A cup evaporated milk 11/2 cups rice, cooked 1 fryer chicken, cut up,

or a 2 lb. lamb or beef, cut in pieces

1 clove garlic, minced VA-VZ cup peanut oil 2 onions, sliced

6 tomatoes, peeled and sliced 1 tbsp. curry powder Vz cup tomato sauce 1 small potato, peeled and

diced Vz tsp. thyme 1 cup water 2 tbsp. cayenne pepper 1 10-oz. package — sliced

while frozen

Rub chicken or meat pieces with cut lime or lemon. Season with salt and sprinkle with minced garlic. Let stand 1 hour. In a stewing pan, simmer chicken or meat in water until tender. Remove and drain, reserving stock. Heat oil in a frying pan and gently brown chicken or meat/add onions, peppers, tomato, curry powder, tomato sauce, potato, thyme, and the stock. Simmer until meat is tender and vegetables almost cooked. Add okra and simmer until soft. Add milk and heat to serving temperature. Serve with rice and an array of accompaniments.

52

KITFO (Finely Minced Beef)

2 tsp. salt 11/2 lbs. of steak, cut in

1/8-inch pieces 2 tsp. chili peppers, finely

minced 2 tsp. Berbere or Tabsco

sauce 1 Vz tsp. ground cardamom Vz cup butter

Have butcher remove all fat from beef, and if you prefer not dicing the beef in 1 /8-inch pieces, have the butcher grind the beef once with the coarse attachment. Melt butter in heavy skillet; add berbere. Stir until smooth; remove from flame and cool slightly. Stir in beef quickly; add cardamom, chili peppers, and salt. Serve raw with pieces of injera or Syrian flat bread. Serves 4 to 6.

FISH CALALOU

2 tbsp. cayenne pepper 1 lb. egg plant 2 tbsp. peanut oil VA cup finely chopped

peanuts/ or chunky peanut butter

1 10-oz. package frozen okra, (slice thinly while frozen

1 large onion, finely chopped 2 large tomatoes •1 lb. fresh fish, fillets,

cut in pieces Salt to taste

Peeled tomatoes and egg plant, but leave whole. In a stewing pan brown half the chopped onions in oil. Add fish and brown. Reduce heat and simmer 15 minutes. Remove fish and set aside. Add whole vegetables, cayenne, peanut butter. Add enough water to cover. Simmer, cover, on a low flame about 30 minutes. Remove whole vegetables and mash together into a puree. Return vegetable puree to stewing pot along with remaining chopped onions and fish. Season with salt and simmer a few minutes to heat and blend flavors.

53

MAF'E

2 cups water Vz cup peanut oil Vz lb. squash, peeled and diced 2 sweet potatoes, peeled

and diced 2 lbs. beef, cut in chunks

(or one fryer chicken, cut in pieces)

2 large onions, finely chopped 4 large tomatoes, peeled

and cut in half 1 tbsp. cayenne pepper 1 white turnip, diced 1 cup peanut butter 1 head cabbage, cut in

chunks 2 small egg plants, peeled

and diced

Brown the beef in the oil in a deep frying pan. Remove meat and set aside. Sautee onions and tomatoes in the oil until onions are golden brown. Return meat to mixture and add water, salt, cayenne pepper, squash, sweet potatoes, and turnip. Cover and simmer 45 minutes. Mix peanut butter with 1 cup of cooking liquid into a smooth sauce. Add to pot with egg plants and cabbage. Cover and simmer 30 minutes more. Serve with boiled rice.

PEPPER CHICKEN

2 onion, sliced 2 tbsp. cayenne pepper 1 frying chicken, cup up peanut oil 2 tbsp. tomatoe paste 8 tomatoes, peeled and sliced Vz tsp. thyme

Season chicken with salt and pepper. Fry in hot oil until golden brown. Drain. In a heavy frying pan, heat VA cup peanut oil. Saute sliced onions until transparent. Add sliced tomatoes and saute. Then add tomato paste, thyme, and cayenne pepper. Mix well. Add chicken and simmer until chicken tender. Serve over rice.

54

JOLLOFRICE

An excellent dish for left over chicken, turkey, tongue, veal, etc. alone or in combination. Use 10" skillet.

Saute: 3 lbs. Cooked chicken, etc., as above. Cut in 1/2" chucks 1 tbs. Garlic salt VA cup vegetable oil until it browns slightly. Set aside

In a 4 quart kettle: Saute: Vz cup yellow onions, finely chopped Vz cup green peppers, finely chopped 1 tsp. ground ginger VA cup vegetable oil until onions are soft

Add: 2-6 oz. cans tomato paste 1 lb. salt " Vz tsp. cayenne pepper Vz tsp. thyme simmer for 10 minutes longer

Add: The cooked meat 1 tsp. cayenne pepper; simmer 20 minutes longer

In a 2 quart saucepan: Cook: 2 cups white rice (converted) 5 cups water or chicken stock VA cup sliced yellow onions until tender

Add the gravy of the meat to the rice. Serve the rice out on a 10 inch platter arranging the meat in the center. Yi eld: 8 portions.

NIGERIAN SPINACH STEW

Vz tbsp. diced shrimp 1 tbsp. grated onions 1 tbsp. cayenne pepper Vz cup of peanut oil 1 small tomato 1 lb. meat or fish (or a

(mashed finely) combination of both as 2 lbs. leaf spinach (or 2 desired)

10 oz. packages frozen leaf spinach)

Boil meat or fish in a little water until tender. Drain. Combine cayenne, tomato, onion, and cook in hot peanut oil until done. Stir in shrimp, add leaf spinach, and meat or fish and stir well. Simmer briefly on top low heat to blend flavors.

55

PEANUT BUTTER SOUP

1 12-oz. jar smooth peanut 1 lb. meat: stew beef: cut butter meat and chicken up

1 tomato & onion (large) into small pieces 1 tsp. cayenne pepper 2 lbs. chicken 1 medium can tomato sauce

Cut meat and chicken into cubes. Season with accent and salt to taste, let it stand for about 5 minutes. Put it in a pot and let the meat cook for about 20 minutes (or to your desire). Add peanut butter and stir for 3 minutes. Then add 3 quarts of water. Dice one whole onion nicely and add pepper, whole tomato and tomato sauce. Let it boil for about 25 minutes. Then take out the tomato and blend it or mash it fine. Then add to mixture. Lower heat and let simmer for about 10 minutes. Then put on low and simmer 5 minutes longer. Served with rice.

FOFO (to go with Beef n' Green)

Boil water (2-4) cups of water Put into the water some grains of cream of wheat Mix it to blend. Reduce heat Add Jiffy or Bisquick and flour. Continue mixing until the wheat turns into a thick paste. It is

ready when well blended.

MOINMOIN

2 tsp. cayenne pepper 1 tomato 2 tbsp. peanut oil, or 1 Vz cup boiling water

vegetable oil, heated 2 tbsp. dryed shrimp (cup in 21/2 lbs. black eyed peas, pieces or Fresh shrimp)

cooked Salt to taste

Drain peas well, and blend in a blender. Add pepper, onion, and tomatoes and blend until smooth. Add shrimp. Mix in heated oil add enough of the boiling water to make a soft consistency. Add salt. Place in small greased baking dish, cover tightly with heavy duty foil, and steam 30 minutes. When turn out, mixture should be stiff enough to hold its shape. Ingredients may also be baked in a mold.

56

FREJON

2 cups cold water 1 recipe of Fresh Fish Stew 1 cup shredded fresh

coconut Sugar Garri or Instant cream of

wheat 21-lb. cans pinto or kidney

beans or black-eyed peas, drained

Soak coconut in cold water about 30 minutes. Strain coconut, mashing out all water possible, reserving the liquid. Set coconut strands aside. Process drained beans or peas in a blender until they form a fine, smooth paste. In a saucepan, place coconut water and beans. Sweeten as desired. Cook bean paste over a low fire, stirring frequently until the consistency is a very thick soup. Taste — The coconut flavor of the beans should be apparent. If it's not coconutty enough, stir in a little of the coconut strands and cook a little longer. Add Fresh Fish Stew carefully, taking care not to break up the fish too much. Stir in enough garri or Instand Cream of Wheat to thicken. 4 to 6 servings.

MWAMBA

1 chicken, cut up, 2 large onions, cut up 2 lbs. beef or lamb, or 2-4 chili peppers, mashed, 1 Vz lbs. fish fillets, or V2-I tbsp. dried fresh or thawed frozen crushed red pepper

Salt to taste 6-7 tomatoes, peeled, Oil seeded, and mashed

Season chicken, meat, or fish well with salt. In hot oil in a heavy stewing pan, saute chicken, meat or fish with the onions until well browned. Add chili peppers, tomatoes, and enough water to barely cover. Simmer until tender and nicely cooked.

Chicken Mwamba is usually served with boiled rice. Fish, lamb, or beef Mwamba is frequently accompanied by fried plantain. Serves 4 to 6.

57

BEAN AND GROUNDNUT SAUCE

1 1-lb. can kidney or pinto beans or black-eyed peas, drained

Salt to taste 1 cup water

1 onion, sliced 1 tbsp. oil 1 tomato, peeled and sliced Vz cup unsalted peanuts,

finely ground 1 green chili pepper,

chopped

In a heavy stewing pan, saute onion in oil until lightly browned. Add tomato, peanuts, and chili pepper; continue sauteing about 5 minutes. Add beans, salt to taste, and water and simmer 30 minutes. Serves 4.

SAMBIAN CHICKEN STEW

1 fryer chicken, cut up 2 tbsp. oil 1 onion, sliced or chopped 1 cup water 1 tsp. salt

Vz cup unsalted peanuts finely ground or Vz cup peanut butter

pepper

Fry chicken pieces in hot oil in a heavy stewing pan until well browned. Drain chicken and set aside. In same oil, saute onion until golden brown. Add water and salt and bring to a boil. Return chicken pieces to pan and simmer 20 minutes. Add ground nuts or peanut butter and continue cooking until chicken is tender.

More often than not, meat stews are also simmered with little or no seasoning. Serves 4 to 6.

NSHIMA

1 Vz cups cream of wheat 3-4 cups water Salt to taste

Bring 31/2 cups water to a boil; and salt. Stir in cream of wheat and cook over a moderately high heat, stirring constantly until thick. Continue cooking about 5 minutes. Add more boiling water, a little at a time, until desired thickness.

The mixture should be quite stiff and hold its shape when turned out of the pan. In Africa, each diner tears off walnut-sized balls of Nshima and dips it into the stew or sauce.

58

HOMINY AND BEANS

1-1 lb. can hominy 1 cup beans, soaked

overnight

In a heavy pot, cover beans with salted water. Bring to a boil, reduce heat, and simmer until soft, about 2 hours. Then combine with hominy and serve. Makes 8 to 10 servings.

FRESH FISH STEW

3 tbsp. palm or peanut oil 1 tbsp. catsup 2 green peppers, minced 4 tsp. cayenne 2 small onions, minced About 1 cup boiling water 2 large tomatoes, peeled 1 lb. fresh fish fillets

and diced Salt to taste

Heat oil in a stewing pan. Combine peppers, onions, tomatoes, catsup, and cayenne. Fry until vegetables are soft, stirring frequently to avoid scorching. Add boiling water and stir thoroughly. Add filets which have been seasoned with salt. Simmer until fish is tender. Adjust seasoning. Makes 4 to 5 servings.

ATA SAUCE (PEPPER SAUCE) 5 red bell peppers 1/2-1 cup palm or peanut oil 1 large onion Salt to taste 2 large tomatoes 1 tsp. ground dried shrimp 5 chili peppers, 3 tbsp.

crushed red pepper, and 4 tsp. cayenne

Seed bell peppers. Grind all the peppers, onion, tomatoes, and chilies in a blender, grind half the vegetables and slice or shop the other half. Heat oil in a heavy frying pan and saute vegetables and cayenne. Cook until peppers are done. Add ground shrimp and simmer until all ingredients are brown but not burned.

Notice that no water is required — the vegetables will cook in the oil and their own moisture.

To this may be added any meat, chicken, or fish. Usually meat and chicken is simmered in a very small amount of water, then browned in oil before adding to the sauce.

Serve with boiled, stewed, or fried starch. Makes 4 to 6 servings.

59

STUFFED OKRA

12 medium-sized okra 2 tsp. salt 2 tsp. turmeric 2 cloves garlic, crushed 2 heaping tsp. curry powder 4 tbsp. lemon juice 4 tsp. cayenne VA cup oil

Wash and dry okra. Cut off tips but leave stem end intact. Cut okra lengthwise just to but not through stem end. Combine turmeric, curry powder, cayenne, and salt. Mix lemon juice with garlic and stir into spice mixture to make a thick paste. Spread paste on cut sides of okra, then press together to close. Fry okras in oil over moderate heat until lightly browned.

Serve with rice. These would also serve as a vegetable with fried fish. Serves 4.

AKARA

21-lb. cans black-eyed peas Salt to taste 1 onion Palm or peanut oil 1 tsp. cayenne

Drain peas well and mash in blender. Place in a bowl and toss a bit to fluff. Add warm water slowly, beating constantly until the mixture is light and drops easily when shaken from a spoon, about the consistency of a thick cake batter. Mince onion very fine (or put through food grinder) and add to beans along with cayenne and salt to taste, mixing well without further beating. Heat oil, drop mixture in by spoonfuls and fry evenly until brown. These may be deep-fat fried or shallow fried, as you prefer.

Makes 8 to 10 servings.

COCONUT RICE

Two Big Coconuts — The coconuts should be grated and the milk squeezed out. This milk is what you use to cook the rice with onions, red pepper, pork, chicken, meat, pigs feet, etc. Tomato sauce.

* Use 1 Vz lbs. of meat, chicken, or fish. Or combine all three.

60

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HOOSIERS FIRST IN THE WORLD

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