Savannah Style

A Cookbook by The Junior League of Savannah, Inc. .,...,

As the tin)'seuJcmcllt ofSa\.umah-Goorgiis fil~1 outpo:;t fou ndt.-U in 1733emerged ill the nineteenth cClHury as a world pon in the colton trad e, its citizens dt:vclopcd a special slyle all their own. T hose were the da)'ii of all·day shooting panics at nearby rice plantations, island picnics with dancing limit dusk and I11cIlO\\' afternoons spent tasting ~ I adeira
About the Junior League of Savannah "n lC Junior League of Savannah was chartered in 1926 and currently is composed of more than 900 acth'c and sustaining me mbers. Since il..~ Ix:ginning thc League has contributed countless \'olunteer hours and over $9<10.000 to 54 community organizations. Major projecl5 have included substantial p;u·ticipation in the founding of four Sa\'annah inslilulions: the Community Child ren's 11teatcr. the s.. U':tnnah Speech and Hearing Center. the Coastal !'lailiS chapl cr of lhe Georgia Consetvancy and the Voluntary Aclio n Center.

In 1969, HislOric s'av:mnah Foundatio n awarded the Savannah Junio r League the prestigious Davenport Trophy in n:.-'CognitioTl of the League's ongoing fi nancial and volunteer support in the prcsclvalion ofSavannah\ architccturally signiflcant buildings. In 1994, LIte membership \'ott:d to focus its resources, both voluntary and rinancial, to iT1lpro\~llg parent education th roughout the area. A parenting coalition provides the foundation 011 which the fOOlS areas will grow during lhe upcoming years. The League's parenting coalition includes numerous local agencies in an effort to grow a strollg parenting force ill the community. League headquaners arc located in the historicdiSlrict 312250 E. Victo')' Drive, Suite 105, Savannah, Ceorgia 3 ]<10'1. Prorits from all flllld l-aisi ng activities are reinvested in projects that serve the community.

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The pu rpose of the Junio r Lea g" e is exclus i"eI )' cd ll(:1Iio ll;l1 a nd ( harimb h; a nd i" 10 pnmlOte \'O I U "I;l ri ~ rtI: 10 dC I'clo p th e po te nt ia l o f it'! In e mbe rs fo r l'ohlll l:IfY pa r1icipa tio n in ( o m ill u ni ty " ffai rs; ,lrId to (it:mo nstr:ll<: the d Tec til'c lien of (rai ll ed I·olunlc ers. :\11 p rofi ts rca lile d fro m the sale o f Ihis book "'iII he re lll ml:
Con'r d esign . •An

O)'~ l e r Roa~1. ·

from a n o rigi1 ml oil b )' Rar Ellis.

T ext Ill ustra ti u ns h )' J e ne llell H ibberd Yo ung

Rar Ell is is a nOted lo ca l a nd n:u io nal :lr1iM, and arti s t fo r Srm lh fly So ul htn.ll ;wd Norlh IIJ NO flh tllJ / . We sin cerel y Ihan k him fu r sharing hi s o ll lS l:lIIt1ing 1alt:n ls wi lh 115.

ISBN 0-96134 I I-O.f5 Addi tional copies of book ($ 18.95) lIlay be o btained by ad dressing: lllc Junio r Lt.-ague o f S."1vannah , Inc.

P.O. Box 1864 Savannah, Georgia 31 402

CopyrigtltCO 1980 by L1lc J unior League of 5."1171nl1a11 , Inc. All rights rcsenrcd , including L1le rightlO rep roduce lhis boo k o r parts lhereof ill any fOl"II1 , excep t for lhc inclusion of b rief qllota tions in a review. •;"1 PrinLing- 20.000 ropiet. S«ontl l',;nting-30.090 e<>p iet. 11.;,01 I' ri nting- 15.000 copia Foulth 1>,;nt;"g- 15.ooo copits H Ah l'rinting-20,OOO copia Siln" 1" ;111'''8- 25,000 rop;.,. s.c."",h l'rint;" g- 30.000 oopl.,.

Pri nle d in lh e USA by Fal·o rile Recipes" Press P.O. Box 305 142 Nashville. T enn essee 37230 1-800-358-0560

AcktWwlef:5emenf.s Q lIr Ihan ks 10 the aCI i vc and slIstai IIi ng members of tilt: J II 1110r League o f Savannah , Inc. for so g racio usly sharing their man y treasured recipes and for their e nthusiast ic suppon during the long mo nths of testing. fe-testing. resea rch and edi ting Ihal ha ve resuhed ill th e publicatio n o f Ihi5 book . Special apprcci;uiun goes 10 Rosttl ic Morris for lau llching the projcCl; J c ncllc n YOllng for agreeing 10 se rve as illustrator and ge ner'll art director: 1';11 Harper for compi ling the findin gs of le n industrio us rest:archc rs and writing Ihe accompan ying text: Camille Searcy . S,lr:! Ga ines, Marion Reid and JoAnn ~ I o rrison for s pearheadi ng it team of ove r thin )' d edica ted testers: Diana Barrow fo r her organ izational assistance wi lli ind exing ; and Elaine Simmons for lhe difficult task of typing and editing. Cisl}, Da vis. Ch,,;nll{H/ Mimi Rippin . Auisl(1II1 Chainml/l

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Conienls Page IN TlWDUC TJON

9

IlEVERAGES

15

!-I O RS D'O EUVRES, APP ET IZERS a nd SOU PS

26

SALA DS alld DRESS INGS

60

EG(;S and C H EESE

79

VEGETAIl LES, RI CE and PASTA

92

SEAFOOD

12 1

POU LT RY and GAME

147

MEAT S

179

BR EA DS

194

CA KES a ll d COOK IES

2 10

P IES a nd DESSERTS

239

ME NUS

269

SAUCES AND ACCOMPAN IMENTS

285

I3I1JUOG IV I P/1l'

294

IN DEX

295

In setting out to publish it s first cookbook, the Junior League of Sayannah established several guidel ines for selecting recipes. First, the recipes had to be uncomplicated-the SOrt that can be prepared without a kitchen staff complete with ptflissier and taus chef Second, the ingredients had to be fresh-or at least as unprocessed as possible. We want ed to steer clear of recipes in which yo u add a can of cream soup to a can of green beans and top with a can of Frenchfried onions. Third , the preparations had to be simple enough to accompl ish without spending all day at it. In short, this book is written for busy, active people who st ill care about graceful living and stylish entertaining, but who must accompli sh it with less help than our forebear s. In sift ing th rough old family favor ites and their own working files, League members came up with more than a thousand recipes of which 435 thrice-tested offerings have been included in this book. Some are landmark dish es that have graced Savannah tables since colonial days. Others are typical of what the reader might be served if invited to a Savannah supper party next week. Still others are house specialties at some of the cit y'S leading restaurants . While focusing on simple, but elegant food, both traditional and trendy, it was tempt ing to take a look at how people in this historic seaport have en tertained and mused themselves a nd their friends over the years. So this is what we've done. In between recipes for Shrimp Monterey and Savannah Red Rice, you'll get an inkling of how Savannahians have cooked, shopped, picnicked and partied-especially in the city' S nineteenth century heyday when it was a world port in the cotton and naval sto res trade . As many people have pointed OUt, Savannahiansoften have thought they lived bener than most other people in the rest of Georgia and certainly in the North. In 1831, a local wom an whose name has now been lost to history wrote to a friend in Providence, Rhode Island, "I have really hoped that you would come to Savannah this winter . .. certainly the hospitalit y of the inhabitants is not exceeded and hardly equalled anywhere-i n other places you will find one or two Lady Bountifuls, but here they are all bountiful."

Nearly a hu ndred years later the Earl of Wa rwick praised Sa vanna h hospitality afte r hc visited the home o f t-oh. and Mrs. Willi am Washin gton Gordo n. " I have had my full share of kindness fro m a ll so rts a nd condi tio ns of people ," wrote the noblema n, " . . . but I havc never lived fo r a week in surroundin gs mo re novel, pleasing, and restful. It was an ex pe rience that sta nds ou t in m y memory like a la ndm ar k, and I ca nnOI recall it without fe elings of rene\"cd grati tude to my gracious hostess and he r husba nd." One of the most famo lls ninetee nth cel1lll ry SavlI nnahians was Ward McAllister. who grew up in Sava nnah but lived most of his adu lt life in New York. T here he became an in til nate frie nd of Mrs. Will ia m Asto r and is credited with CUlling th e list of New Yo rk Society 10 four h undred people-the number lhat could fit into r-,·Irs. Astor's ballroom . Aft er th at, he reportedl), became known as "l\.! r. Ma ke-a-Liste r:' O nce McAll iste r declared thallhere were ge ntle me n in the SOllt h who "cultivated the be lief' th at they alone lived wel l, and that the re was no such thing as good society in New York a nti other North ern cities." Ma ybe he was tellin g the truth o r pe r haps he wasn' t, but o ne th ing is ce n a in-early accounts of Made ira t..'l stings, balls, shootin g: partics and summer visits to the salt marshes leave no d oubt tha t Savannahians have alwa),s known how to li ve well. T hat's not to say these Georgians have led a charmed existe nce. Th e city has suffered Ye llow Fever epidemics, major fires, a n earthq uake a nd William Tecu mse h Shcrman. Sons have been lost at wa r and sa nd gnats have invaded the fi nest picni cs. But ovcr th e yea rs S
Ask any S'l\'a nnahian 10 na me t he ci ty's most f;1I110llSd rink and cha nces are he'll say C hath am Artillery Punch . It is sa id lha l the concoction possesses a kick gn::ue r t h'lIl the two b rass can nons prese nted the.: C hath am Al"til k r)" by Geo rge Wa sh ing ton . It \,'as first d evised in t il l' 1850's to ho nor a ri val miliwry orga n ization . th e Republica n BIlles, and since then has laid to rest, at least temporari ly . ma ny an u n known soldie r a nd countless kno wn Ones. The o rig ina l reci pe \\'as brewed in icc-fill ed ho rse buckets into ", h ich \,'ere p laced sugar,lclllon am.! a quan cacl l of hrand y. wh is ker and rUIlI . Then the bu ckct \\'as fill ed with cha mpagne. Re l"isL:d recipes call for the ad d ition ofgrce.:n lea. but t he popu lar pundl st ill. thoug h it tastes as mild as sylla bub, conq ue rs like a cyclone. Alt hough not so I" idcl), e njoyed nOI\', Madei ra winc is a nOl he r be\'e rage that pla yed a special pa n in Savanna h's social h islO r)". When the colo ny's t rustees met in Lo nd o n in OClo bCl'. I i:\2 . to discu ss the fo undi ng ofGeu rg ia .t hey d ispatched bota nisl Will iam Houston to the isla nd o f Mad eira to secu re cll u ings or the grapcI'ines t here fu r d el ive r), to the New World . The vines never took h old in Geo rgia . bu t t he \\'inc d id and it ca me to symbolize g rac io ll s liv in g: in Savan na h t hro ugho ut th e nineteL: nth ce ntu ry. T he p ri mar), reaso n fo r th e \I'inc's su ccess lay in ils im p roved qu alit), d ue to the long sca voyage and the war mth uf th e local cl imate. Some Sava n nahia ns had a special way with Madei ra . Expens e"en fro m abroad wrot e of 11011' vVillia m Ncyle l-i 'l he rsh ;1111 cOI llel lIn prove so g reatl), the stock o f wine he ke pt in th c solarium above hi s ballroo m . According to Wa rd r.'kAll istc r, a fternoon wine pa rt ies were the cu stOJll in Savannah rmm 1800 up u rllil the Civil Wa r. ( ;lI eSIS lI'ere asked to come and taste r. ladeil"l at 5 p.m .. af"l er di nner which in those d ays \\'as scrved at three in t he afte rnoo n . T he mahoga n )" lablc. po lished to a s hecn th at reflected the I;\ce, 11":1.'1 SC t with linger bowls e: lch containing fOllr pipestemmed glasses. with o lives, pa rched ground nu ts and almo nds and half a dozell bou les o f M,u leira. T here ro u S;I I. tasted a nd commented o n t hese II'ines for an ho u r or mo re.

The Earl o f W~II' \\' i c k was fet ed with a Madeira pany and was suitabl y impressed whe n be visited tbe William Gordon s. As be lat cr described it: "The c,iqucu e was fo r each man to att end to his neig hbor's g lass, and o nl )'one man shirked his obli gations ... His fe eble sen se or dUly put the o nu s o f rourt een bot tles upon eleve n men , all o f who m had done justice to th e wines that preceded the Mad eira: but we did our d uty, an d the decanters were e mpt )' when we le ft the table. It was at ollce a rare and cho ice wine: I do no t think its like could be boug ht in England for a n y mone y."

____1gevep~e$ --------------------'5 Serves 200 2 ga llo ns lea (g reen tca- l pound lea to 2 ga llons water. Soak overnight in tin bucket and strain.) Juice of 3 d oze n lemo ns 5 pound s brow n sugar 2 gallon s Ca tawba win e 2 g;allons Sa nta Cruz rum

I gallo n Hennessy (3·5tar) brand y I gallon d ry gin I gallon rye whi skC)' 2 qua rts che rries 2 quans pineapp le cubes 10 quarls champagne

Mix the tea with iClllon ju ice, preferably in cedar tub, then add brown sugar and liqu ors. Le t this mixture "se t" for at least I week , or preferably 2 wee ks, in covered container. After "settin g" pe riod and when ready to se rve, pour over cake of icc. Neve r chill in refrigerator or used crushed ice. When this is d o ne, add cherries, pin ea pple cubes a nd champagne. pouring in slowly and m ixing with ci rcu lar mOlion. T he punch is now read y to serve.

Serves 25 I I:! cups sugar 2 cu ps le mon juice 2 fifths sauterne , chilled

fifth champagne, chilled Lemo n sl ices. fresh strawberries and orange slices

Combine sligar and lemo n juice. stir until dissolved . POUl" ovcr icc in punch bowl. Add saute rnc and champagne. Mix well and fl oat fruit slices on top.

16

Savannah Style

Serves 24 46 ounces can ned orange JUice

46 ounces canned pineapple JUIce

I pint lemon juice

1 quart sugar (or to taste) 1 tablespoon almond flavoring I tablespoon vanilla 1 quart ginger ale 2 (0 3 (46 ounce) cans water

Combine all in gredients in punch bow l. Add ice mold, if desired.

Serves 6 6 ounces pink lemonade. thawed

6 ounces vodka 6 ounces water

2 to 3 peaches, pitted and un peeled Crushed ice

Place first 3 ingredients in blender. Add peaches and blend until well mixed. Fill with crushed ice and blend until smooth .

Serves 12

Half of (15 ounce) can Coco Lopez 2 cups pineapple juice

2 cups orange juice 12 ounces rum I tablespoon grenadine

Blend small amounts of [he above mixture with crushed ice until slushy. Serve in stemmed glasses garnished with orange slices, pineapple chunks or maraschino cherries.

Beverages

Ii

J eed c58eJ<1'}j Cobblel' 11f2 tablespoons con fec tioner's sugar I teaspoon fresh lemon

Serves 4

:y.. cu p ice, cr ushed ~/.I CLIp sherry

JUice

Place sugar and lemon juice in a tu mbler. Add ice. Pour sherry over all. Pour from tumbler to tumble r to mix. Sene in sherry glasses.

Jced $enC£ -Srandj:j 21ft ounces brandy

Serves 2

2 cherries, for garn ish

12 ounce heavy cream 6 scoops French vanilla ice crea m Place above in gred icms, except cherries, in blender and blend until smooth and thick. Pour imo goblet and garnis h wit h a cherry. If mixture is too thin , add more ice crea m. It is importam that French va nilla ice cream be used in this recipe.

Coffee ice cream Brandy

C r~ m e

de cacao, optional

Put one scoo p of coffee ice crea m per servin g in blender. Add one jigger brandy and I ou nce c r~me de cacao per serving. (Put one jigger of each for pol. LOa .) Mix in blender for a delicious and easy after-d inner drink . Number of servings depends on num ber of scoops of ice cream lIsed. Allow one scoop per person. J amocha ice crea m can be used if coffee ice cream is not available.

Savannah Style

18

"F'Lanf-atiolL'111in:bcJlIlefb 4 cu ps wale r

Cru shed icc

3 cu ps sugar Leaves from 15 to 20 large mint stalks

Kentucky bo urbon

Serves 20

Boil waleI' in heavy saucepan ; add sugar and mint leaves a nd a ll ow 10 boi l for 10 minut es. Le t cool. Put mix ture into a jug and refrige rate . Allow to sta nd for at least 30 days. To m
Se rves 11/2 ou nces Am are tto

1 egg white 4 teaspoons confectioner's

~

4 ounces swee t and sour mix Handfu l of cru shed ice

sugar

Combine all in gredi ents in blender and bl end umil froth y. A specialty afThe Chari

HOfL~e res/allrallt.

Se rves 2 3 ollnces lem on juice 3 tablespoons confection er's su gar

3 ounces g in 3 ounces half-and-half

Blend th e fir st 3 ingredie nts, then add cream. Blend all together with a few ice cubes until frothy. Serve in 4-ounce wine glasses.

Bc\'cr3gcs

1LJIloope

19

cf3~no,g

12 cgg yolks 1 1(2 CU p S suga r 1 pin t bou rbon I pin t da rk ru m 1(2 LO I pint rye 1 quan homogenized milk

Serves 20 1 Clip sweet sherry I qua n van illa icc cream 2 cups hcavy cream L/1 cup co nfectioner's sugar 6 egg whires Nutm eg

Beat egg yolks u nti l fluffy and li ght in color. Add 1 cup sugar. Slowly add , while beati ng mixture conslami y. the bo urbon . rum and rye. While still beatin g. add milk. Reserve 2 tablespoons sherry. Blend re mainin g sherry with ice crea m and bea t into egg and liquor mi xture. Whip cremn until it form s sofl peaks. Whip in con fec tioner's sugar, folding into thi s the 2 tablespoons sherry. Set aside. Beat whi tes of 6 eggs until stiff and dry. Add re mainin g 1/2 cu p of sugar. Sprinkle with nutmeg . Fold whip ped crea m imo egg yolk. liquor and ice cream mixture and lOp with egg while mixlUre. T o increase or decrease alcoholic conte nt o f Ihis eggnog. the same rillio of alcoho lic beverages shou ld be mailllain ed.

Serves 36 I doze n eggs. separated 1314 cups sugar 1 fifth dark rum 1 quart milk

I:! teaspoon van ill a 1 qUilrt heavy cream NUlineg

Combine egg yolks with sugar. bea lin g until thick. Add rum, milk and vanilla and mix well. Refrigerate overnight. Before serving, beat egg whiles until stiff and whip th e cream. Fold egg whites and whipped cream into egg mixture. Sprinkle with nutmeg.

20

cfan;3,'ia 1 litre dry red wine 2 ounces Cointreau or orange liqueur 2 ou nces swee t brandy 4 tablespoons sugar

Sava nnah Style

Se rves 12 to 15

Champagne or cl ub soda 1 lemo n, seeded and sliced I orange, seeded ~lIld sli ced 1 apple, seed ed a nd sliced

Mix the first 4 ingredients in a 2 litre jug or decanter. Add cha mpa gne or club sod a to fil l the remainder of the j ug jusl before servin g. Garn ish with fruit and serve over cracked ice, or serve well-chi lled in wine glasses.

Serves 64 in 6-o unce glasses 48 in 8-o unce g lasses 6 o ran ges , sliced 6 lemons, sliced 2 cups suga r

3 ga ll o ns white wine 8 bottles (28 o unces each) cl ub soda

Mix together a nd soak in the refrigcralOf for 24 ho urs the oranges, lemons and sugar. Refrigerate wine a nd soda. Whe n ready to ser ve, mix all ingredients and se rve very cold while the soda is bubbly.

7UassaiL I gallo n cider 2 sticks ci nnamon 112 cup honey Whole cloves

Serves 40 } 112 cups orange juice 11/2 cups le mon ade lf2 leaspoon nutmeg 2 leaspoo ns lemon rind

Heal cider, cinnamon sticks, honey and doves in large sauce pan. Bring LO boil over medi um h eat: simmer, covered, 5 minutes. Add remainin g ingrediem s. Simm er a little longer. L1CC with rum or bran dy , if desired.

Beverages

21

Yields 6 to 8 Cups I tab lespoon who le doves 3 2·i nch cin na mon sticks, broken 2 cups cra nbe rry ju ice cocktail

2 cups unsweetened pi neapple JUice I :! teaspoon whole <.l llspice v., cup lig ht brown sugar

Put liqu ids and brown sugar in boltom of percolator. Put spices in to p of percol ator. Perk 10 minutes. Serve in pu nch cups gar· ni shed with lemon slices.

Serves 16 I cup orange juice I cu p sugar V3 box ( I ounce) whole stick cmnamon

1/.'1 box ( 1 ou nce) whole allspice V3 box (I ou nce) whole cloves I ga llon apple cider

Co mbine o range juice and sugar. Pul in bottom of a large coffee pOl. Place spices in basket; pour app le cid er over and perk.

Serves 4 1/ 2

cup brown sugar

Vol teaspoon salt

2 cups cide r I teaspoo n whole a llspice

teaspoo n who le cloves 3 in ches slick cinn amon Dash IlUlllleg Orange slices

Combin e brown sugar, sa lt and cider. T ie spices in slll all piece of cheese cloth; add to cider. Slow ly bring to a boil; cover and simmer 20 minutes. Re move sp ices. Serve ha l widl orange slice noaters, cinnamon Slick mudd lers.

22

Savan na h Style

Serves 6 cu p bUller. softened cup dark brown sugar I/,. teaspoon Iluun eg. freshl y g rated

I/,. 1(3

6 who le cloves Boi lin g water RUIll

Mash togethe r butler and SUgilL Add nutmeg and m ix well. Into pre- heated mu gs, place a dollop of mix ture and top with a clove. Pour in I jigger of boiling wate r a nd I jigger o f rum . Stir wel l. Serve in smaJi poLtery mugs, if available.

Serves 4 II:? cup milk 1/. cup Irish whi skey

I quart coffee ice cream

teaspoon in stant co ffee Heavy cream , whipped Stick cinnam on

Pul milk and whiskey into blendeL Spoon in ice cream a nd instant coffee. Cover and blend umil smoo th . POllr into chill ed glasses, to p with whipped cream a nd add ci nnamon slick as stirrer .

ltIey:icarv Coflk 2 tablespoons Kah lu 3 Yz cinnamon stick Hot. strong coffee

Serves Heavy cream, whipped Se mi-sweet or unsweetened chocolate, g rated

Place Kahlua a nd cinn a mo n slick in coffeecup. Add co ffee 10 fi ll cup. Top with spoo nful of whipped cream and sprinkling of grated chocolate .

Beverages

23

Serves 6 Half of I le mon I tablespoon sugar 3 ounces brand y

3 ou nces Ka hl ua 6 cups co ffe e I cup heavy crea m, wh ipped

Rub half of le mon around the rim of 6 ste mmed water goblets and dip in sugar that has been spread on w:\xed pape r. Set aside. Heat brand y and pour If:! ou nce into e:\c h glass. Flame. POllr Ii:! ounce Kah lu
Serves 4

6 ounces bittersweet chocolate Ii:! teaspoon cin namon 4 cups hot , double-Slre ngth coffee

Fresh min t Sugar Cream

fI.·lell bittersweet chocolate over bo ilin g wa te r a nd stir in cinnamon . Stir the mi xture g raduall ), into coffec. P O UI" co ffce into tall glasses fill ed with ice a nd top with fre sh mint. Serve with sugar a nd cream.

Within ten miles or so from the heart of downtown Savannah lie a number of wonderful residential areas on the banks of the rive rs a nd creeks that wind their way through the low country. Now Sava nnahians li ve year-round in these little scttlements like Vernon burg a nd Bcaulie u, but in earlier days these idyllic spots served prim arily as summer colonies fo r city residents trying to escape the devastating heat. It was called summ ering "on the salts." Early accounts of life "on the salLS" note the state o f the breeze from day to day. There was said to be much rivalry between groups as to whether the exposure to the sea breezes was better at White Bluff. Montgomery, Isle of Hope or some olher waterside location. One favorite Sava nnah story th at attesLS to that competition depicts a luncheon scene on the piazza of the su mmer home of J osephine and William Neyle Habersham. Mrs. Habersham's mother boasted that the breezes were so much stronge r a t her home farther down the river that the silver so metimes blew right off the table. "B ut , Mother Ann ," replied her son-in-law, "that happened beca use your famil y's silver is so much lighter than the Habersham silver! " Many of th e summer resorts were served by trains, but the Stiles family. which spent its summe rs on Green Island, was one family that couldn't wholly depend on loco motion to get them to their country place. Instead they were me t at Montgomery by fam ily servants rowing a boat jokingly called "The Ark." T he travelers had to get aboard by th e high tide to reach the island in an hour or so and it must have made qu ite a piclUre-the boa t laden with mattresses. furn ishin gs and provisions for the long stay and th e ladies reclining amidst it all. Accounts of life at these summer houses during the 1870's;80's and '90's describe fishing, crabbing, rowing a nd berry-picking as some of the favorite pastimes. Swi mming, th en called "bathing," was done primarily within the confines of a bathhouse, th e men in long-sleeved jerseys and knee-length shorts and the ladies covered with clothing from head to loe. The men went to town each day to conduct their business, while the women ove rsaw the gard ening and housekee ping. Apparen tly, families entertained casually. Noted one hostess, who often had eight to fourteen people at her table, "We live chiefly from what the waters furnish and vegetables of which we can get a full supply. Housekeeping does not give me much trouble even when the house if full of company, for, as we only profess to be marooning, not much is expected of us."

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CffoN .,i) 'oeav~es,----"---

AFFdizelC-S and SoafU Se rves 8 Vol CLIp suga r I teaspoo n paprika I tea spoo n s;dl 114 teas poo n dry mUSI.;u·d

I cu p oil 1/1 cup la rr
\0

10

tahl es poo n Worccslc rs hi rc sallce ta bl es poo n steak sauce (o pti o nal) 3 medium o ni o ns, thin l}' sliced I I/:! pou nd s sma ll shrimp. cooked and peeled

Com bine above in g redie n ts C X( C Pl o nio ns and shrimp to ma ke a sauce . Pour over o nio ns and shrimp . Ma rin ate in refrige rator ove rnight. Serve with crackers. usin g toot h picks. Ca n be served hot.

cSllrilnF" --Paste 1 pound shrimp 3 o unces cream cheese. so ftened

I tablespoon onion, grated

Spread s 50

LO

60 C rac ke rs

teas poo n cider vin egar Dash salt Dash Wo rceslcrshi re sauce Mayo nna ise . e no u g h lO m oislen

I sta lk ccle fY, cho pped Cook shrimp , gr ale o n io n a nd ch op cele ry. Place a ll ingredie nts exce pt m ayonnaise in ble nder o r food processo L Mix well. Add e no ug h m ayonnaise to m o is le n illlo a sp" eada bl c co nsis le ncy. Refri ge rate. Beller if made severa l ho u rs or a d a y in ad va nce. Kee ps well fo r several d ays in re frigc raLOr .

I-lars D'Oeu vres, A p pet izers and Sou ps

27

Serves 12 I/':! cup mayonnaise I cup buner 8 o unces cream cheese 2 shakes Wo rceslc rshire sauce II, teaspoo n sail [/., teaspoon pepper

clove garlic. cru shed

2 tables poon s o nio n, min ced 2 hard -cooked eggs. chopped I/~ pound shrimp , cooked and chopped Crac kers o r Melba rounds

Beal wgc lhc,' fir st 8 in gred ient.s. Add eggs and shrimp. Chill. Spread on crackers o r Melba ro und s and se rve .

CauiaJL Cj3j3 -ff1old 2 green o nions. tops included 3 ounces cream chcese 6 eggs. hard-cooked I/:! cu p mayonna ise 2 tcaspoons lemon j ui ce I/:! teaspoon sa lt

Scrves H to 10 I tablespoo n unnavored gelat in 2 tablespoons hot water v:! Clip Spani sh o nio ns. chopped 1 cup so ur crea m 31/:! ounces cann ed red or blac k

In food processor or ble nde r. place gree n onion s (C UI. in foun hs) and crea m cheese. ll1 e nd until on io n is cho pped , Add cggs.ma yonnaise. lemon juice and sa\L Bl end aga in ulHi l eggs are smooth. Add ge latin which has bee n di sso lved in hOI \\'a tcr and aU owed 10 sit 5 minutes (stirred we ll). Ble nd 2 seco nds. Pour in to mi xin g bO\d and sti,' in Spanish o nio ns. Pou r mixture imo an oi led 2 cup mo ld a nd refri gerate o\'c nlig h t until set. Unllloid and spread SO liI' crea m over mo ld . Spoon a nd spread ca\'iar O\'cr lOp o r SO li I' cream. Serve with Melba rounds or whea t crackcrs.

28

Savannah Style

Serves 6 I en ve lope unfl avored gelatin l/Z cup co ld \\'alcr I cu p boilin g water 2 chicken bo ui llo n cubes 3/ 1 LO I cup mayonnaise 2 teaspoon s horseradi sh I teaspoon instant onio n , minced

2 teaspoons parsley, min ced 2 tablespoon s le m o n juice Das h Worccslcrshire sa lice Dash T"hilsco 2 pou nd s shrimp , coo ked, peeled, and diced or gro und Sa lt and p e pper

Soften gelatin in cold walcr; add bo ilin g wa ter and boui ll o n cubes, stirrin g until gelatin an d cubes a rc disso lved. C hill umil sligh tl y thi ckened . Fo ld in remaini ng ingredi ents. Pour illi o mo ld and chill until firm.

Se rves 8 to 10

1 clove garlic 11/2 cu ps dry white wine I teaspoon le mon juice 2 cups J
I teas poo n n Ollr

I tabl es poon dry mustard I tabl es poon chi ves, snip ped Pepper and cayenne , LO taste French bread , for serv ing

Rub in side of fondu e pOL with clov e o r ga rlic. Heal wine wi th lemo n j uice ca re full y. Mix Ootlr wit h g rated cheeses. Com bin e th e two mixLUres and heat until cheeses melt. Pour into fo ndu e pOl a nd add other seasonin gs . Best if mad e day be fore se rvin g.

I-lars D'Oeuvres, Appetize rs and Soups

29

.5wiss C&ese %nduepound Swiss cheese, grated tables poon flour I clove ga rlic I cup dry while wine

Serves 12 2 tablespoons kirsch % teaspoon sa il 1/2 teaspoon pepper 1/.1 teaspoon Ilutmeg Fren ch bread, cubed

Dredge cheese in flour. In a baking dish , rubbed wi th ga rlic, bring wine almoslLO a boil. Add cheese slowl y, stirring constantly until melted. Add seasonings. When mixture starts to boil, add kirsch and se rve at once with French bread cubes fo r dunking.

Yields Approximate ly 2 cups 10 oun ces shrimp, coo ked and peeled 8 ou nces cream cheese, softened 1/2 cup mayo nn aise

med ium onion, finely chopped 2 teaspoons prepared mu stard Dash Tabasco

Chop shrimp and combine with remainin g ing redients.

Serves 10 to 15 I package unflavored gelatin 1/1 cup cold water I cu p eh icken broth

3 eggs, hard-coo ked I teaspoon curry powder :V" cup mayonnaise

Soften gelatin in wa ler, then dissolve in boiling chicken stock. Put all ing redients in blender and pour into greased mold. Serve on a bed of lettllce for a sa lad or unm o ld and ga rnish with caviar. Serve wit h crac ke rs .

Si\v,lIlnah Slyle

30

Serves 12 I , pound chicken live rs 2 chicke n boui llon cubes I bay leaf 1 smail on ion , chopped 2 sta lks celery, chopped

II:! teaspoo n salt Vol teaspoo n pepper 2 tablespoon s so ur cream 2 tablespoons ma yonn aise

Sim mer all in gredi ents excep t sour crea m and Ill ilyonnaisc in small sauce pan with just e noug h walerto cove r. Dra in . Chop live rs, but not too fin e. Moisten wit h so ur cream and mayolln aise. Season to l'ISle. Curry powd er ma y be added. if desired. Chill an d scn re as appetizer on cracke rs.

Se rves 8

10 oun ces frozen spinach. lhawed V:: ell P fresh pa Tsley. chopped V:: cup green o nion (usc

1/2 teaspoo n salt VI! rcaspoon pepper I cup mayo llna ise (ho m emade. if possibl e) I teaspoo n lemon j uice

lOpS)

Sq ueeze all juice O llt of thawed spinach. Mi x wit h remamlng in gredie nts. Se rve with rresh vegetab les such as caul iOower, broccoli , celery, carrOL'> and cu cumber .

This should be made 4 to 5 hours a head for sC;Jsonings absorbed by sp inach .

lO

be

I-Iors D'Oeuvres, Appe tizers and Soups

31

Serves 6 to 8 2 tabl espoons milk 8 o unces cream cheese 1 (2 Yz ounce) jar dried beef, shredded 2 tablespoons onion flakes Y4 teaspoon pepper

Y4 cup bell pepper, finely chopped lIs teaspoon garlic powder Yz cup sour cream 2 ta blespoons butter Y2 cup peca ns , chopped

Blend cream cheese with milk. Add beef, onion flakes, season ings and bell pepper . Fo ld in sour crea m. Spread in shallow oven-proof dish. H eal pecans in bUller and sprinkle over cheese mixture. Bake at 350 OF fo r 30 m inute s. Serve with Melba rou nds.

,31elL Cfleese -l3iSwilSY;elds Approx;mately 3 Dozen 1 cup bleu cheese, so ftened Y2 cup bu tter , so ften ed 1 cup flo ur

V2 cup nuts, coarsely chopped Y2 cup nuts , fin ely chopped

C ream cheese and butter. Add flou r and coarsely chopped nuts. Take teaspoons of mixture a nd form into balls. Roll in finely chopped nut s and bake at 350°F for 15 to 17 minut es .

Clieese s,zaps Y2 cup butter 2 cups sharp cheese, grated 2 cups flour

Yields 6 Dozen Red pepper a nd salt, to taste Y2 cup peca ns, chopped

Cream butter and cheese. Add flour, pepper, salt, pecans and mix well . Form into small rolls and wrap in foi l. Refrigerate until firm enough to slice. Bake at 350 °F for 10 to 15 minutes-wat ch closely. These may be fro zen in the rolls.

32

Sava nnah Style

Cockiail Cfleese "f3iscui"fs

Yields 4 Dozen

~ cup butter (no substit ute) 1 cup sharp New York State cheese, grated 1 teaspoon salt

~ teaspoon cayenne pepper 1 cup flour Pecan halves

Cream huucr, cheese, salt and pepper. Add flour and work in to smooth, large ball. Roll into small balls and press half pecan on each ball to flatten . Place on cooki e sheet and bake 15 minutes in 350 of oven.

Yields 4 Yz Dozen

8 ounces cream cheese V2 cup butter 1 cup flour ]/s teaspoon salt

Dash cayenne pepper American or Cheddar cheese , cut in small pi eces (about Yz" x Yt")

Cream butter and cream cheese. Add flour. salt and cayenne pepper. Mix and shape into a ball. Ch ill. Roll th in. Cut in two inch squares. PUt a piece of cheese in each square. Fold in triangle. Press edges with a fork. Freeze. Baking time FROZEN-450 °F 5 to 7 m inutes.

Hors D'Oeuv res, Appe ti zers and Soups

Plaifl5 0zedal" C&ese7iIDf3 I pound sharp Cheddar

cheese, grated 1 cup pecans, chopped J cup (scant) mayonnaise

33

Serves 10

1 small onion. grated Black pepper. to taste Dash cayen ne Strawberry preserves

Mix all ingredients except preserves. [",told into desired shape (a ring mold is good), Place in refrige,'ator u ntil chilled, When ready to serve, fill ce nter with strawberry preserves. This may be served as an appetizer or with the main co urse.

Serves 12 I pound sirloin, ground

(w ith fat removed before grinding) 2 ounces anchov ies, diced fine 2 tablespoons capers, drained

medium onion, grated Seasoned sa il and pepper, to taste lh teaspoon Worcestcrshire sauce I egg, beate n Sl iced ol ives, for ga rnish

Mix all ingredients we ll before addi ng meat. Mold together in shape of an oval, nalle ned on top. Score tOP to form diamond s and garnish with sliced olives in each sq uare . Serve cold as an appetizer with a fork, or sene with crackers or small rounds of bread.

34

Savanna h Style

O.fjs/;-eI'S alldAl'ticilokes 9 o unces frozen artichoke hearts I pim o ys te rs with lheir water lh cup bulter 2 tablespoon s flour

Serves 6

I small bunch g ree n onio ns I clo ve garli c. crushed Sail and pe pper, to tasle VI teaspoon th yme

2 tablespoons fresh parsley

Cook and drain artich oke hearts. Bo il o yste rs in t heir own water until plump and firm. Re move oysters and save liquid. Brown th e butlcr. add flour and stir , making a r a ux. Add on ions and garlic, sail , pepper and th ym e. Add 2 cups oyster wat er. Cook very slowl y until thick. Add oys ters and artichoke hearts. Coo k slowly 15 minutes over low heal. Add fresh parsle y and serve o n small plates with hunks of French bread and forks.

OlJsl:e1'S SavannafL ~ Pil'aiN' cJltJL1S6 1 pound bacon I cup green peppers. chopped 4 ounces ca nned pimelllos, dra ined and chopped

Serves 6 to 8 teas poon salt VZ teas poo n pe ppe r I tablespoon paprika I quart o ys tcrs

Rock salt

Chop un cooked bacon fine . add peppers. pimentos, sail, pepper and paprika. Fi ll natural oyster she lls with oyste rs. Cover with bacon mixture. Heat rock salt o n steel plauer or broiler pan covered we ll with aiuminuill fo il. Place fill ed oyste rs o n hea led rock salt and cook under bro ile r umil golde n brown on top. If oyster shells a re no t a vailable, this can be mad e in a I V2 quart casserole. alternating layers o f o ys ters and bacon m ixture c nding with bacon mixture on to p. Bake 350°F about 40 minutes. A specialty of Th e Pirates' HOllse restallmllt.

HoI's D'Oeuvres, Appeti zers and Soups

35

Serves 8 2 tablespoons butter 3 tablespoons bread cr umbs GI/~ ounces crab meal Few dro ps T abascD Dash cayenn e If.j cup mayonnaise

If.j cup wa ter chestn uts, sliced 1 sca lli on, finel y minced 1 teaspoo n Dijon mustard Sa lt and peppe r, to taste 2 (14 ou nce) cans artichoke bottoms

Melt bUller a nd stir in to bread cru mbs. Combine remaining ingredi ents exce pt artichoke boltoms. Stir in bread crumb mixture . Stuff artichoke bOlloms wit h crab mi xture. Place on a buttered baking dish and bake at 350°F for 25 to 30 minutes. Serve hot. Artichoke bolloms may be quartered or halved before serv ing.

~usfl.pOO!1l.S Siuffed 1J.)ilfi Cfleese.12 large fresh mushrooms 2 tablespoo ns onion. fine ly chop ped 3 tablespoons butter or margarme tablespoon parsley. minced

Serves 6

v:. cup fine

fr esh bread crumbs I If::! tablespoons bleu cheese. crumbled I tablespoon le mon juice If::! teaspoon sa il Dash paprika

Re move stems from mushroo ms a nd mince. SaULt: ste ms and onions in butter; add parsley, bread crumbs, cheese, lemon j uice and sa lt. Fill caps wit h miXlUre and place in shallow bak in g d ish. Sprinkle with paprika. Bake at 450°F for 5 minutes; then broil 3 minutes until delicatel y brown.

Savannah Style

36

Clams

casillO

Serves 4 to 6

2 dozen clams Open clams and wash well in cold water. Remove clams and drain juice; set aside. Place shells in a 15 x 10-inch pan filled with coarse salt (approximately Vi inch decp). Make sure clams d o not tip . ~

cup bulter

1 tablespoon anchovy paste

Blend thoroughly and spoon small amount into each clam shell. Cover with clams. Sprinkle clams with lemon juice and spoon the following mixt ure over clams:

Yt cup green pepper, minced

!It cup onion, chopped 2 teaspoon's pimento, chopped

Season with salt and pepper. Cut 3 slices of bacon imo fine pieces. Top each clam with bacon. Bake at 450°F for 15 to 20 minutes or until bacon is crisp.

Serves 8 Y2 cup butter 1 small bunch green on ion s, chopped

Y2 cup parsley, finely chopped 2 tablespoons flour

I pint half- and-half liz pound Sw iss Cheese, grated 1 tablespoon sherry Red pepper, to taste Salt, to taste 1 pound white crab meat

Melt butter in heavy pot and saut e on ions and parsley. Blend in flour, cream and cheese until cheese is melted. Add remaining ingredients and gently fold in crab meat. May be served in chafing dish with Melba toast or in patty shells.

37

Hors O'Oeuvrcs, Appetizers and Soups

'11fusFl,.ooms StuFFed 1JJil£ ESC£Ll'fYJts cup butte r (no substitu te) 12 large, fresh mu shroo m caps Vol teaspoon sa lt 2 cloves garlic, min ced 2 medium sha llots, minced 1/2

Serves 4 dozen escargots, drained 2 tablespoon s parsley, chopped I tablespoon vermouth or dry wh ite win e V2 tablespoon lemon juice 1 loaf Fre nch bread

In large skill et wi th a lid , melt butler, add mushroom caps and sprinkle with sail , garlic and shallots. Saute for 15 minutes over low heat, uncovered, turning occasionall y. Remove mu shroom s and add esca rgots and remaining in gredients except bread; simmer. covered , fo r 30 minutes. Place one escargot in each mushroom cap and place in baking-se rvin g dish and pour butler over all. Bake at 40QoF just until bubbl y, 5 to 10 minutes. Serve with French bread (to be dipped in butter).

Serves 6 I pound fre sh mushrooms % cup olive oi l 1/, cup red wine vin egar 2 tablespoons lemon juice I tablespoon chives, chopped

1 teaspoon tarragon I sma ll clove garlic, chopped I teaspoon salt 1/2 teaspoon sugar

Wash and trim mushrooms. Mix remaining in gredie nts togethe r and pou r ovet mushrooms. Chill for 2 or 3 hours .

Savannah Style

38

JOinato SfuPfed -ftJUSIi''OOIT2S 20 la rge mu shroom s Dash salt 2 tablespoons bulter 2 tablespoons oil

1 medium onion, finel y chopped

Serves 10 Allowing 2 Per Person

Dash thyme Dash pepper 1 large ripe lomalO, peel ed . seeded and chopped 3 eggs yolk s, well beaten V. cu p Parmesan cheese

2 garl ic cloves, min ced Break mu shroom caps ofT stem s and place caps bottom side up in skill et. Sprinkle wi th salt. Melt J tablespoon butler and co m · binc with I tablespoon o il. Sprinkle over mushroom caps. Cover and cook over low heat for 10 minutes. Put caps on tray and refrigerate. Chop stems fine. Add rest of oil and butter to skillet and sau te with stem s and onion for 3 minutes, stirring co nstantly. Add garlic, thyme, pepper and to mato. Bring to a boil and simmer 12 minutes. Cool sli ghtl y, then gradually beat in egg yolk s. Bring to boil and cook 1 minute , stirring constantly. Remove fro m heat and cool. Stuff caps with mixture and sprinkle with cheese. Place on baking sheet and bake a t 375 OF for 25 to 30 minutes.

Vl!fJetable- -f/1fJl1SSe 1 e nvelope unflavored gelatin 1 cup cold water 1 cup sour cream ~ cup mayo nn aise 8 ounces sharp cheese, shredded 2 tablespoo ns green pepper, chopped

2 tablespoo ns pimento, chopped 1 tablespoo n onion , chopped tablespoon Worcestershire sauce V. teaspoon salt

Sprinkle gelatin over cold water. Place over low heat. St ir 3 to 4 minutes until di ssolved. Combine remainin g in gredients and sdr. Ch ill mixture slightly and st ir again. Pour into a fo ur cup mold and congeal.

Hors O'Oeuvres, Ap petize rs a nd Sou ps

39

11fusBrool!2S Siuffed

1Oi1ILSausaJ3e 24 large . fres h Illtishmoill s I tables poon bUller VI cup oil I onion, chopped

Serves 6 pound hot saus,lge Ill eat 1/2 cup bread crumbs I egg S.t1t and peppe r , 10 taste

Se para te mushroom ca ps and stems. Cho p stems and brown with butter, oil , onions and sausage. Mix in bread crumbs and egg. Add salt and pepper to taste. Stuff mixture into mush room ca ps. Heat in 300°F oven before serv in g. Caye nne pepper can be added if hotter flavor is desired .

Fresh mushrooms, large Butter Shallots, gra ted Parsley. finel y chopped

Sa lt and pepper, LO laste Fresh oysters, small Parmesa n cheese, grated Small toas t rounds

C hoose as many hlrge mu shrooms as desired. Pee l and stem. Cook minced stem s in a little butter along with a little grated shallOls, I tablespoon chopped parsley for each 12 mu shrooms and salt and pepper, to taste. Broil mu shroom ca ps dipped in o live oil until tender. Fill bottom o f eac h ca p with a lillie of th e stem mixture. Lay o n this a small fresh oys ter, dipped in lemon juice and butler . Cover with freshl y grated Parmesan cheese. Brown under broiler until cheese bubbles. Serve hot on sma ll rou nds of toast.

Savanna h Style

40

Serves 8 4 cans madrilene consomme I Cll P red caviar 1 cup sour cream

2 tablespoons fresh parsley, chopped

J ell the madrile ne by placin g in refrigerator for 12 hours. PU12 teaspoons red cav iar and I tablespoon sour cream in the bolto m of each o[ S bouillon cups. Cover with jelled madrilenc. Slir. Garnis h with chopped parsley. Serve vcry cold.

Se rves 6 2 cups gree n onions, thin ly sliced (use while parts only)

med ium onion , chopped 2 tablespoo ns butler 4 medium potatoes, peeled and thinly sliced

I quart ch icken slock 2 teaspoons salt 2 cups light cream V.I teaspoon white pepper I (UP heavy cream Dash Tabasco

In a deep keltle, soften onions in butter. Add the potatoes, stock and salt. Simmer for 30 minutes. Puree in blender or food proces· sor. Warm the light cream and add to the pureed mixture. Blend again. Season to taste with white pepper. Let mixture coo l to room temperature. Ch ill. Th oro ugh ly mix in the heavy cream just prior to serving.

Serves 4 21f2 cu ps tomato or vegetable juice V2 teaspoon seasoned salt

]/2 cup sou r crea m 3 tablespoons chives Dash Tabasco

Mix all ingredients in blender. Chill and serve.

41

Hors D'Oeuvres, Appetizers and Soups

Cold CUCUlT2 bel< JouJ<-' 2 large or 4 small

cucumbers, seeded, pared and thinly sliced 1 cup water 1 small onion, thinly sliced l/Z teaspoon salt

Yields 6 cups

2 shakes pepper 4 tablespoo ns flour 2 cups chicken stock % cup heavy cream , Chives, chopped

Cook cucumbers, onions, salt and pepper in water until soft. Cool. Puree in blender; strain and set aside. Blend flour and chicken stock until smooth. Add cucumber puree and stir over heat about I minute. Correct seasonings and cool. Add heavy cream and refrigerate. Serve cold with chopped chives on top.

Yields 1 Quart 3 cups vegetable juice I cucumber, halved and peeled 1 small onion, chopped 1 clove garlic, crushed I I/I? tablespoons Worcestershire sa uce 1/8 teaspoon salt

cup olive oil 1/4 cup wine vinegar 4 scallions or green onions 1 tomato 1 cup garlic croutons Lemon wedges, optional Sour cream, optional 1/4

In blendercombinejuice, V2cucumber. onion, garlic, Worcestershire and salt; blend until smooth. Blend in vinegar and oil. Chill well. Dice 1/2 cucumber, scallions and whole tomato. Pour into chilled bowls, top with diced vegetables, croutons, lemon wedges or sour cream.

Sava nnah Style

42

Clierbed CUCUlTl.bel'-.sO/L~ 2 tabl es poon s bUlle r \/.\ cup onion, chopped, or leek, sliced and cubed 2 cups cucumber, unpee led and diced 1 cup watercress leaves \/:/ cup raw potatoes, diced 2 cups chicken broth

Serves 4

2 sprigs parsley Y2 teaspoon sa lt y.. teaspoon pepper Y.. teaspoon dry mustard I cup heavy crea m Chopped chives and cucumber, to garnish

Melt butler a nd cook o ni on in it until transparent. Add remain ing ingredients exce pt cream a nd garnishes. Bring to boi l. Simm e r for 15 minutes or until po tatoes are te nde r. Puree in ble nder or food processor. Correct seasonin gs and chill. Before se rvin g, add cream . Garnish wit h cho pped chives and cucumber.

Cold c5irawbel'l'j3 -r.JisCf:Jl& 2 (10 ou nce) packages frozen strawberries, thawed

Serves 4

I cup mil k or light cream Y2 cup sour cream

Puree all ingredients in blende r until smooth. Serve cold.

Se rves 6

14 ounces chicken broth 10 ounces canned

asparagu s, drained 2 cups sour cream

Dash cayenne pepper Salt, le mon juice, curry powder, to taste One cucu mber, peeled. optional

Puree all in gredie nts in bl ender. Strain to remove strings. Ch ill and serve.

1-101'5 D'Oell vres, Appeti zers and So ups

Serves 8 I V2 quarts clear, co ngea led chicken stock, skimmed of rat

(4 ounce) jar black cavia r II:.!

cup sour crea m

2 teaspoons chives, finely cut

Pu t 2 teaspoons caviar and I tablespoon so ur cream in bottom of each of 8 so up cups. Dividejellied stock into cups. Stir well , sprinkle with chopped chi ves and serve.

Cold -See/; SOIL"? 16 o unces canned beeLS , drain ed 2 cups vegetable juice IJ.I cup Fren ch dressing (oil and vinegar base) or 1/, cup Italian dressin g

Serves 4 V2 teaspoon salt 1/., teaspoon pe pper 4 heapin g tab les poons sour cream V:.! cu cumber, thin ly sliced Chives , chopped

Blend all in g redients in blender until beets are min ced. Ser ve with thin slices of cucumber andlor chopped ch ives.

Yields 16 Cups 2 quarts chicke n broth 5 celery stalks, chopped I carrot, chopped I large onion. chopped

Salt and peppe r. to taste 3 egg yolks Juice of I lem o n Lemon slices

Simmer broth , cel er y, ca rrOl and o nion for I h our. Add salt and pepper to tas le. In double boiler (do not let lin er of double boiler touch hot water) , beal egg yolks and slowly add lemon juice; beat. Strain broth and add to egg mi xture whil e both are still warm, stirring qu ick ly. Serve with a slice of lemon o n to p. Good h O l or cold .

44

Savannah Style

Yields 2 Quarts 1 medium caul iflower, cut in flowerets 1 cup onion, chopped

Y2 cup celery, chopped 2!1t cups chicken broth Y2 cup water

Y2 teaspoon Worcestershirc sauce

1 teaspoon salt l4 teaspoon white pepper 1 y, cups half-and-half 1 cup cheese, grated (optional)

Combine all ingred ients except cream and cheese, Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Pour 1 cup at a lime in blender and puree until smooth. Return to a large pan, add cream and cheese and heat 2 to 4 minutes, or until hot. Serve hot or cold.

Serves 6

3 tablespoons green on ions, sliced 3 tablespoons butler 3 tablespoons fl our 2 cups milk 1 cup cream Salt, to taste

Pepper to taste I

Dash nutmeg 2 cups spinach, cooked [2 packages (10 ounce) frozen spinach equal 2 cups cooked spinach] Paprika

Saute onions in butter. When onions are soft, add flour and stir until smooth. Mix in slowly hot milk and cream. Stir until sauce becomes thick; add salt, pepper and a dash of nutmeg. Mash spinach through a sieve (or put in food processor) and mix with the cream sauce. Reheat and garnish with paprika.

Hors D'Oeuvrcs, Appet ize rs a nd Sou ps

45

Serves 8

2 stalks celery, chopped 1 small onion , chopped I/~ cup butter 2 tablespoons flou r 2 cups chicken broth

1 cup milk I cup li ght cream I cup peanut butter Sa lt and pepper, to taste Watercress, for garnis h

Brown celery and onion in butter. Stir in fl our and grad uall y add chicken broth. Add milk and cream; strain. Stir in peanUl bUller and simme r for 5 minu tes. Seaso n with salt and pepper. Garnish with chopped peanuts and sprig of watercress.

Serves 8 3 small onions, diced

I green pepper, diced 2 potatoes , diced Slice of ham, diced 24 oun ces clams, drained and diced

1/1 cup margarine 2 teaspoons salt V2 teaspoon white pepper I/:! teaspoon celery sa lt Tabasco, to taste

Combin e all ingredients and coo k for 20 minUles. Roux:
5 cups milk

Melt margarine , add fl ou r ; stir until flour is well cooked. Add flour mixture to dam mixture. Add milk; cook slowly, stirring occasionally until chowder is hot and potatoes are tend e r. ap proximately 15 minutes. I f a thinner chowder is desired, add more milk.

A specialty of SIJanky's restaurant.

Sava nn ah Style

46

Serves 6 4 to 5 large on ions, minced 3 table spoons butter or margarme y. teaspoon pepper 1 tablespoon flour 4 cups beef broth

1!4 cups water 1 bay leaf 6 to 8 sli ces French bread.

toasted

!4 cup Swiss cheese, g rated

Saute onions in butter; add pepper. Cook until on ions are lightl y browned. Sprinkle onions with flour, cook 1 minute, stirrin g con stantly. Add beef broth , water and bay leaf. Simmer 30 to 40 minutes; discard bay leaf. TaSle and correct seasonings if necessary. Turn so up into an oven proof queen or individual oven proof dishes. Place toast on top and sprinkl e with cheese. Place uncler broiler or in 40Q oF oven until cheese is golden .

Serves 12 4 to 6 beef soup bones 4 bee f boui llon cubes 2 garli c cloves, pressed I bay leaf 2 sta lks celery, chopped 1 tablespoon Worcesrershire sauce Good dash oregano, thyme, savory Sma11 dash tarragon

2 (l4\t2 ounce) cans to m atoes with juice 2 medium onions, chopped coarsely Salt and pepper, to taste 1 po und ground beef, cooked and drained 2 pound s mixed vege tabl es ~ cup rice, uncooked

Cover soup bones with water. Let cook for ~ hour. Skim occasiona1ly. Add ot her in gred ients up to the ground beef. Let simmer for an hour . Add rema ini ng ingredients. Taste for adju stment to season in gs and let cook for 45 minutes to 1 hour longe r . Remove so up bones, cut meal off bones and add meat to soup.

4;

Hors D'Ocuvrcs, Appe lizc rs a nd So ups

Serves 8 to 10 1/ 1 cup butter 12 pound cooked ha m,

diced 2 cups coo ked turkey or chicken , diced I pound fresh okra 2 cups onion , di ced 1 green peppe r, seeded and diced

I or 2 cloves ga rl ic, minced 28 ounces cann ed tomatoes 21/2 cups chicken broth I pin t oysters or cooked shrimp , peel ed 11/2 teaspoons salt 1/1:1 teaspoon red pepper

Melt bUller ill heavy saucepan over medium heal. Add ham and coo ked chicken or turkey. Cook 2 minutes, stirring frequently. Add okra, oni on, a nd green pepper a nd coo k for 5 minutes. Add garlic, tomatoes, chi cken broth, liquid from oys te rs, salt and pepper. Bring to a boil. Sim mer for 45 minu tes or longer. Add oysters or shrimp and coo k for I minute. Season to taste.

Serves 12 to 15 I V2 to 2 pounds bee f shanks with mea t 2 pounds fre sh okra or 4 (10 oun ce ) packages frozen okra 2 ( 14112 ounce) ca ns tomatoes

1 large oni on, cho pped I large bell pe pper , chopped 6 ounces canned toma lO paste Salt, peppe l', Tabasco, Worceslers hire, to taste

Cover soup bones with cold water, about 11/2 quarts, and boil slowly for at least two hou rs. Cool and re fri gerate o\'e rnight. The next day, re move a ll grease which has con gea led on top of stoc k. Take bones out, cut up a nd rese rve meat. Add to stoc k th e cut lip okra, onion. bell pepper and tomatoes with juice. Coo k for two hours. Add tomato paste during las t 1/2 hour . Season to taste. Add chopped soup meat last. Serve over ri ce or in soup bowls.

48

Savannah Style

Serves 4 16 ounces canned stewed tomatoes, chopped I V4 cups beef broth 1 cup cucumbers. peeled and chopped

1 cup celery. chopped 1 cu p onion, sliced 2 tablespoons lemon juice 1 small clove garlic, pressed Pe pper, to tas te

Comb in e all ingredients in saucepan . Simm er for 10 minutes. Chi ll. Top with sour cream.

Serves 8 to 10 14V2 ounces chicken broth 14 Vz ounces beef broth

2 cups wa ter 3 slices bacon, cut into small pieces 1/2 small green cabbage,

shredded 1/2 sma ll onion, chopped 1 dove garlic, crushed 2 carrots, diced 2 stalks celery. chopped 11/2 teaspoons salt

1/2 teaspoon pepper IO ounces frozen chopped spinach IO ounces frozen peas 10 ounces navy beans V3 cup thin pasta (macaroni, she lls or ve rmicelli) 1/4 teaspoon each marjoram, thyme and basil 1 cup Parmesan cheese, freshly grated

Prepare all the vegetables. Bring broth to simmer ing point in a large heavy pot. Add baco n, cabbage. o nio n, garlic. carrots. celery. salt and pepper. Simmer until vegetables are almost tender, abou t 15 to 20 minutes. Add spinach, peas, beans, macaroni and herbs to broth. Simmer for 8 minutes until macaroni is tender. Taste for seasoning. adding more salt and pepper if necessary. Serve hal, sprinkled generous ly with Parmesan cheese.

49

HoI's O'Oeuvrcs, Appetizers and Soups

Se rves 6 4 tablespoons butter 1 pound fresh mushrooms, chopped I medium onion, chopped 2 tablespoons flour 2 Vz cups beef broth 2V2 cups water

cup half-and -half teaspoon salt I . teaspoon pepper 2 teaspoons Worcestershire sauce V!.! cup sherry

3/ 1

1/2

In a large sa ucepan. melt bUller. Saute mushroom s a nd onion unti l softe ned. Stir in flour. Add beef broth and wate r and cook until thickened, about.:> minutes. Puree mixture in blender or food processor. Add half-and-h alf, sail, pepper and Worcestershire sa uce. Stir in sherry. Blend thoroughly. Heal but do not allow to boil.

Serves 8 3 cups tomatoes I onion , chopped 4 sprigs parsley 4 peppercorns I stalk cele ry. cho pped 3 tablespoons fl our 2 tablespoons butter 2 cups mi lk

I Ctlp chicken stoc k or

chicken bouillon cube dissolved in I CLIp boilin g water 2 teaspoo ns curry powder v::! cup heavy cream Salt, to taste

Simmer tomatoes, onion, parsley, pepperco rn s and celery for 30 minutes. Whi le thi s is cooking, make a crea m sa uce wit h fl oul', butler and milk. When sauce is smooth and thick. add stoc k. curry powder and cream . Strain tomato mixture and add to cream sauce. Reheat and serve.

50

S;n'
Yields 2 Quarts 5 slices bacon 1f2 cup carrot, grated If:! cup celcry, finel y

chopped If:! cup onion, fin ely

chopped 1f2 cup green peppn, finely chopped V4 cup fl our 4 cups chicken or beef

3 cups sharp Cheddar cheese, shredded 2 cups mil k 2 tablespoon s dry sherry 5 ounces pimenL09sLUffed oli ves, chopped Sail, to taste Ground pepper, to taste

Parsle y, to garn ish

broth In large pan , cook baco n until crisp. Drain and reserve. Saute carrots, celery, o nion and green peppe r in bacon drippings until tender. Do not brown. Blend in flour and gradua lly add broth. Cook over low heat until mixture thickens and boi ls. Cook about 5 minutes. Add cheese and slir until m e lted . Sli ,' in milk, sherry and olives; simmer 10 minutes. Season to taste . Serve garnished with crumb led bacon and parsley.

Serves 4 to 6 I pound ground beef 2 small o nions, diced 1 green pepper, diced

2 tablespoons chili powder 1 teaspoon cu min

1 teaspoon salt I teaspoon black pepper 16 ounces whole tomatoes 8 ounces tomato sa uce 16 ou nces kidney beans

Brown g round beef; pour off fat. Add remaining ingredients and cook over low heat for an hour, stirrin g often. This recipe is very hot. A specialty of SPatlky's reslaurarJ!.

!-lars D'Oc lIvres. Appe ti zcrs and Soups

51

Serves 8 I pou nd black bcans 2 tablespoons olive oil I medium ripe tomato I bay leaf

V2 medium onion LA! medium green pepper I ga rlic clove, unreeled and crushed

V2 cu p oli ve oil ]/2 med iulIl onion. chopped 1/2 gree n pepper, chopped I ga rlic clove, minced I level teaspoon crushed oregano

Lf.1 teaspoon cumi n 2 tablespoon s wine vinegar I tablespoon salt

1/2 teaspoon hor sa uce

2 tablespoons dry she rry

Was h beans and discard im perfect ones. 1~ l ace in a deep bow l and cover wit h water 2 inches above beans . Soak ovenlight. Nex t day, pour beans in to a 3 to 4 quart kettle with th e same soaking water. If necessary, add Illore wat er so that bea ns wi ll be covered one inch above. Add to the beans 2 tablespoo ns olive oil. whole tomato , ba y leaf, 1/2 onion , ]12 green pepper. crushed ga rl ic clove. Bring to a bo il then lower hcallo moderaLe, cover and cook until beans are te nder , about I hour. Use only a wooden spoon for stirring. Remove the ba y leaf and what is left of the half on ion, tomato , pepper and garli c. In a ski llet, heal L/2 cup olive oil a nd saute the chopped onion and green pe pper until tran sparent. Add the ga rl ic, crushed oregano. cumin, wine vin egar a nd salt. Stir to mix we ll and cook 2 mil1lHeS longer , then add to beans. Stir in h O l sauce, cover a nd coo k ror a good half hour. Correct seasonin gs. and add sherry. Serve hot with cooked long grain white rice and raw chopped onions.

Savann ah Style

Serves 8 2 on ions 2 bu nches leeks or spring on ions 5 tablespoons bUller 1V2 quarts ch icken sLock or broth

3 raw potatoes, chop ped Salt and pepper, to tas te 3 tablespoons bULLer 11/2 cups light crea m

Chop togcther onions and leeks. Saute in bUlter until soft. Add chicken stock, potatoes, salt a nd pepper. Cook umil potatoes are soft; rc movc from heat and mash through a coa rse strainer. Whi le still warm, stir in 3 tables poo ns bUller a nd cream. Ga rnish with paprika. Serve hot.

CUJ'l'ied Cl'abJoUfZ 3 tablespoons butter V2 cup onion , chopped I clove garlic. minced V2 cup app le, peeled and diced 1 tablespoon curry powder 3 tablespoons nour

Serves 6 V2 cup tomalO, choppcd 2V2 cu ps chicken broth Salt a nd pepper, to taste :% pound white crab meat I cup light cream Tabasco

Melt buner in saucepan and saute onion unlil wi lted. Add gadic and apple. Sti r and add curry powder and fl oll r. Add tomato and chicken broth, stirring with wire whisk . When thickened and smooth, add sa lt. pe pper and crab meaL. Si mme r 10 minutes. Add dash of Tabas co and cream and bring to a boil. Serve imm ed iately.

53

Hors O'Ocuvrcs. Appeti zers and Soups

Serves 4 2 or 3 stalks celery, diced 1 small onion, minced Vz cup buuer I pint oyste rs Vz teaspoon saIl

1/8 teaspoon pepper Fresh parsley, chopped Lie teaspoon mace I pint half-and-half

Saute celery and on io ns in butte r until so ft. Add oysters including liquid . Add salt , pepper, parsley and a little mace . Simmer until oysters curl. Add half-and-ha1f. Heat until bubbl es form around the edges, but do not boil. Remove from heat and serve .

Serves 4 1 pound crab mea l 2 tablespoons butt er 3 cups half-and-half 1 teaspoo n sal t Yz tablespoon W orcestersh ire sauce

1 ta blespoo n flour 2 tablespoo ns onion, grated 3 to 4 tablespoons sherry

Heat all ing redients except crab and flou r in double boiler. Do not bo il. Mix fl our with a li ttle milk and add with crab to milk mixture. Reduce heat and simmer Vz hour , stirring frequen tl y.

Sava nnah Stylc

Serves Ii

106

Fry in 2 lablcspoons o live o il for 5 minutes: I lar ge on ion, chopped I green pepper, chopped 2 garlic doves, cho pped V2 cup m ushroom s, chopped 3 tab lespoons parsley, cho pped

Ad d a nd simm er I hour, covered: I bay leaf I teaspoo n sa h LA! teaspoon sa ffron Das h cayenne 2 cloves 15 ou nces ca n ned Slewed LI8 teaspoo n cele ry seed lOm alOes I te,ls poon pe pper I cu p red wine

Add a nd coo k 15 m in utes: 1 V:! cups liquid (sea rood slOck made by boilin g shrimp shell s, toma lO juice, etc. o r combi nation , strain ed )

Cubed ocea n fish (a t least one typ e) She lled shellfi sh (.11 least one t}'p e, lo bster , shrimp , cra b, oysters)

Serve in bow ls over thick slices of buttered loast.

Hors D'Oeuvres, Appet ize rs and Soups

55

Serves 16 5 terrapin Bouquet garn i, consistin g of 8 bay leaves, 3 dozen cloves, 1 teaspoon whole thyme tablespoon sa lt 2 cups butter

16 egg yo lks, hard-cooked and grated 4 hea pin g tablespoo ns nour 4 cups half-and-half Sai l and ca yenne pepper to taste Madeira

Simm er terrapin in a quart and a ha lf of water LO which a tablespoon of sail ha s bee n added. Ad d the bouquet gami. Let simmer, sk immin g off the sc um, unti l th e meat is just tender enough to fa ll from the bo nes. For frozen meat, this will take approximately 45 minutes to an hour. Remove seasonin gs . Remove terrapin from the stove, break off the head at the neck, rem ove meat from the back of the head and throw the rest of the head away. Let meat and stoc k cool; store in refrigerator. This ca n be done seve ra l days ahead. Cream together butler, grated egg yolks and nOlir. Place in a large sauce pan and add 4 cups terrapin stock and 4 cups half-and half. Cook, stirring, until sauce is crea my . Season to taste with sa lt and cayenne, then add the meat. Heat, bu t do not sca ld or boil. Pour soup in ho t bowls to which a teaspoon of Madeira has been added . Serve with Melba toast and a glass of vintage Madeira, and an extra plate for the bones!

56

Savannah Style

Serves 6 to 8 1 pound shrimp , boiled and peeled 4 tablespoon s butler 4 to 5 tablespoons n Ollr 1 quart milk 2 teaspoon s salt

3 teaspoon s le mo n juice 1/2 tcaspoon Tabasco Das h while peppe r Sherry Le mon slices

Grind shr imp in ble nder or food processor. Combine buuer and flour in sa ucepan . Add milk and salt and stir unti l thicke ned. Add lemo n juice, Tabasco and pep per. Add shrimp and sherry (approx imately 2 tables poons pe r servin g) ,

Serve hOI with lemon slice noaling on top.

Serves 4

1/2 cup water I small while on io n, chopped ljz Clip celery, chop ped 1 rim stewing size oysters

l/Z teas poon sa lt 1/4 teaspoon pepper 2 tables poo ns butler I r im half-anel-half

Pour 1/2 Clip water into med ium size saucepan . Add onions and celery and boi l unti l sli ghtl y len der. Ad d oyslers and cook ullli l oysters curl. Add II:! teaspoon salt and 11>1 teas poon pepper. Redu ce heal and add butter. Pou r in I pint or half-a nd-half.

Hers D'Oeuvres, Appetizers and Soups

57

Serves 4 to 6 6 tablespoons butler I pound lum p crab meal 2 tablespoons onion. grated 2 eggs, hard·cooked and mashed

3 cups mi lk or 2 cups milk and I cup half-and-half 1/2 teaspoon white pepper 1/2 teas poon sa IL 2 tablespoons sherry

Melt butter in a large sa uce pan. Add crab meat, eggs and onion. Heat thoroughly. Add milk and season ings. Simm er for 20 min· utes without allowin g mixture to bo il.

It is sa id that the early 1800's boasted a few quiet intellectuals who cherished and collected books, who traveled abroad to learn, and who cuhi\'alcd their professions with distinction. BUl much of early Savanna h society was 100 busy building the cit y and establ ishi ng itself co mm erci ally to engage in the serious pursuit of culture. It was not until the 1830's that Savannah began to et-uor a fuller cultural life. And it was nOllllllilthe 18iO's and '80's that [he Telfai r siSl(!rs la id the fo und ation fOl- wid espread a rts a ppreciation \\'ith the bu ilding of Hod gson Hall for the Georgia Historical Society and the creation o f the Tclf"ir Academy of Arts and Sciences. IlL 183<1, J ohn james f\uduoo n secu red from Savannah busin ess man William Gaston three su bscript ions to his forthcoming publication, The Birds of ,\ mcrica. Thc sa llie yea r twO groups of young: men founded the Young Men's Debating Society a nd the Savanna h Lyceu m, both of which sponsored public lect ures. Also in 1834 Lyceum Hall was built at Bull and Brollglllo n STreets. Thcn~ or a TThl! Sava nnah Theatre, built in 18 19. o ne could find a variety of pop ul ar cul tura l amusemeills ra ng ing from concerts and pla ys to ci rcus performances. By the 18iO's and '80's Savannah was hosting many of the better ac· tresses and actors of the times. Lectures and debates lI'e re held almost weekly ,It the Historical Societ)" and opera troupes often co uld count o n a two-week Sl ay. By then, however, e veryone was gett ing into the act. A loca l dramatic grou p, til e Ga rrick Club, was formed in 1884 a nd gave fi ve plays a seaso n which were considered "deligh tful socia l affairs." By the 1890's Savannah always was rcad y to "go dramat ic, "accordi ng 10 one writ er. I'la)'s were given co nstantly in priva te hOllses and sma ll halls. somc fo r ladies only, and one amateur entertainment taxed to o \·ernow· ing the Gu ard s' Hall when iOa tickets were so ld. As it was observed, ":\ number of belles, beaux a nd bea uties we re in the cast, and cve ryoTlc else was in the audic nce,"

{_iO _ _ _

cS'alads and .fJ1"essin,!3s-,--

Gozpacllo Salad 1!1old 3 envelopes unfla vo red gelatin 18 o un ces (
Tabasco, to taste 2 medium lo maEOCS, peeled and diced (Jil l cups) large cucumber , pared and diced ( 11/2 cups)

Se rves 8 I medi um g ree n pe ppe r, di ced (3/.\ cup) If, ClIp red o nion , finel y

chopped 1 tables poo n chopped c hi ves 3 large ripe avoca does Lemon juice V2 cup bulli ed o il and vin ega r dressin g Wat e rcress, for garnish

1n medium saucepan , sp rinkle gela tin over % cup tomato juice to soft en. Place over low heat , sti rrin g co ll slanlly until gelatin is di sso lved. Remove from hea l. Slir in remainin g to mat o juice. vinegar, sa lt and a few d rops of T;.basc.:o. Sct in a bow l of icc. stirrin g occasionall y, until mixture is co nsistcn cy o f unbeate n egg- wh it e. about 15 minutes. Fold in to maLOcs, cuculllbc l·. gree n peppe r. on ion and chi ves lImil well blended. Pou r into 1V!! quart mo ld lhat has been rinsed in cold waler. Refrigerate umi l firm . at Icast 8 hours.

To unmo ld , rlln a small spatula a round edge o f mo ld. JU St be fo re se rving. peel and slice avocado. Brush Wllh Icmo n juice. Arrange around salad a nd pour dressing ove r it. Garnish with wa tercress.

Sa lads and Dressin gs

61

2 tablespoons unflavored

Few ce le ry leaves

gelatin I/., cup cold water 4 cu ps tomalO juice I bay leaf t small onion , thi n ly sliced

2 teaspoons sa lt 2 teaspoons suga r I tablespoon lemon juice 14 ou nces ca nn ed artichoke

hearts

So ften gela tin in cold waler. Comb in e lOmalO juice with seasonin gs. Heat to boilin g. Sim mer 20 m inutes. Strain and add softened gelatin. Stir unril well dissolved. Add le mon juice. Pour a small amount of mi xture in to a mold th at has bee n rin sed in cold water. Ch ill un ti l firm. Cut artic hokes in h alf and p lace in mold. Add remaining mixture and refrigerate.

Serves 8 8 medi um size fre sh artichokes 3 tablespoons sa lt Water to cover above I large lemo n

2 tablespoons gelatin I cup warm water I cup homemade mayonnaise Pinch cayenne Sa lt a nd white pe pper, to taste

Slighli y over-bo il the artich okes in salted water, covered. Let cool but do not drain. In a large sha llow d ish , scrape all leaves with a spoo n reserving liquid. Remove choke and di scard; chop heans of artichoke a nd mix with scrapings. Reserve a few fine leaves for garnish. Ad d juice of I le mon im mediately to arlichoke meat. Soften gelatin in warm water. Stir into arlichoke meat: milyqn naise, softened gelatin , cayen n e, sa lt and pepper. T urn in to 8-in ch rin g mo ld which has been lig h tly greased with oil. Refrigerate. covered, for at leasl3 h ours. T urn o ut o nto !"Q und platter. Fill cente r with ch oice of either shrimp , crab or chicken salad, or watercress dressed with French dressing; i.e .• o il, vinegar. sail and pepper. Ga rnish platter with mixed sa lad greens. Garnish mousse wilh reserved artich oke leaves.

Sava nn ah Style

62

cold ~S"occoli -ItIold 1LJt'tfiAllc/lolfj £)/'eSSinj3 3 o unces cream cheese 2 ( 10 ou nce) packages froze n , cho pped brocco li, coo ked a nd dra ined I e nvelope un Oavorcd gelati n

Serves 6 to 8 10 ]/ 2 o unces chicke n bro th I cu p mayo nn aise 2 eggs, hard-cooked and fin ely cho pped Tabaseo, [0 taste

Dice cream cheese and softe n at room temperatu re . Comb ine cream cheese ~Hld broccoli , stirrin g until cream cheese melts. Soften gela tin ove r half the chicke n broth in a small sau ce pa n. stirrin g over low heal LO d isso lve. Add gelatinfbrot h mixture to crea m cheese and brocco li. Stir in the fo llow ing , one at a time: mayo nnaise, eggs, Taba seo ilnd remaining broth. Re fr igerate in a 6-cu p mo ld . Top with mayo nnaise, so ur crea m , ranch dressi n g, or preferably the ro llow ing:

A'1lcho'll)1 Dressi1lg: 2 tablespoon s sca llio ns, minced I tablespoon anc hov ies , cho pped 2 tablespoons lemon juice 12 cu p mayo nn aise

I cup so u r cream

2 tablespoon s whi te wine vinegar % leaspoon dried , crushed tarragon

Combine all ing redie nts and chill.

63

Salad s and Dressings

AuocadLJ -ftlouss& I envelope unfla vored

gelat in 3 tablespoons le mon juice 1 heaping cup avocado, mashed V:l cup sour crea m

Serves 6

v:! cup

mayonn aise ,/., teaspoon sa il 'III teas poo n pepper Dash cayenne, dill and o nion salt (use up to ,/., teaspoon) 1 cup small sh rimp, optional

Lightl y o il 1 V:l-quart rin g mold. Soften gelati n in v., cup cold water. Add I cup boiling wate r and I tablespoo n le mo n j uice. Chill until slig htl y lhi cke ned . Puree avocado in blend er. Ble nd sour cre'lln and mayonnaise. Add avocado, remaining le mo n juice and seasonin gs. Com bine with gelatin. Fold in shrimp and pour into mo ld. Chillumil se l. Un mo ld o n servin g di sh cove red with greens. Shrimp can be reserved umil serving tim e and used lO fi ll center of mold.

-ltlanMl'liL Ol'tWj3e and-lled Onion Jalad 6 ClIpS lettuce, lorn (red tipped is nice for co lo r) 1 red on io n , thinly sliced in nngs

DrcJsirlg: 6 tablespoo ns o il 2 tabl espoons tarragon vmegal"

Se rves 6 II oun ces can ned mandarin

oranges, dril in ed

teaspoon paprik.a teaspoon sa lt teaspoon sugar

Mix dressing. Toss with fruit and veget
64

Savan nah Style

Serves 12

3 large or 4 small grapefrui t

I teaspoon sugar

2 (3 o unce) packages lemo n gelatin 8 1/" ou nces canned crushed pineapple

I teaspoon sa lt 4 scant cups liquid juice from pineapple and grapefruil. Add water, if necessary.

Cut grapefruit into halves the wrong way. Scoop out fruit with a spoon . Drain off juice and use it mixed with pineapple juice and water to make the 4 cups ofliquid. Heat liquid and dissolve gelatin, sugar and salt. Let cool until it begins to sel. Add grapefruit sections and crushed pineapple. PUl mixture in grapefru it shells and chill. To serve, cut each half into two wedges and spoon on Fruit Salad Dressing (recipe follows).

Dressing: % cup sugar 2 tablespoons flour 2 egg yolks, beaten slightly

Juice of 1 orange 1/2 cup pineapple juice V2 cup heavy cream, whipped

Juice of 1 lemon Combine sugar, flou r and egg yolks. Add fruit juices and cook in double boiler, stirring co nstantly until thick. Take off heat and set aside to cool. Fold in whipped cream and serve on grapefruit wedges. Serves 4 to 6 2 ripe pears, peeled, cored and sliced 1 cup seedless grapes Dressing: 6 tablespoons oil 2 tablespoons lime juice I teaspoon sugar

head Boston lettuce, torn into bite-size pieces

Vol cup crystallized ginger,

chopped Salt and pepper, to taste

In a bowl, put pears, grapes and lettuce. Mix in gredients of dressing. Add dressing to fruit and lOSS.

65

Salads and Dressings

Serves 8 4 grapefruit 2 cups honeydew melon 2 cups cantaloupe 4 plums 4 nectarines or peaches V2 pound seedless grapes V2 pint strawbe rries

]12 cup lim e juice, strain ed

V, cup prese rved ginge r, includin g syrup 5 teaspoons superfine granu lated sugar Lime ri nd , grated

T race a rick-rack design arou nd the midd le o f e.lc h gra pefruit. With a sharp knife. follow the design inse l"lin g knife into center of th e fruit as it is cut and pull halves apart. Section grapefruit , detaching each segment from the membrane with a grapefruit knife and reserve segments; chill. With a spoon, sc rape out and discard any pulp remain ing in the shells and chill shells. covered . Cut enough honeydew melon and cantaloupe into % inch pieces to measure 2 cups of each and combine them in a hnwl with plums and nectarines or peaches, pined, and cut into '/~ inch pieces. Co mbine wi th seed less gree n grapes, hal ved , and strawberries which have been hulled and quartered. In a blend er or food processor filled with steel bl ade, combine lime juice, preserved ginger including syrup and sugar; blend mixture until ginger is fin ely minced. Pour sauce over fruil in bowl, combine mixture well and ch ill. covered, fo r at least 2 hours. Put each grapefru it shell in a glass bow l on a plate. Di\'ide reserved grapefruit segments among each shell and l O p with fruit mixture. Pour any juices remaining in bow l over fruit in each shell and lOp each serving with grated lime rind .

66

Savan na h Style

Oran.;3e c!elLj:j I L/ 2 e nvelopes unnavored gelatin 2 cu ps fres h ora nge j uice 3 tablespoons sligar

Serves 6

Pinch salt I cup oran ge segments

(Manda rin ora nges may be

used)

Place gelat in , o range juice, sligar and sal t in a saucepan over moderate heat. Stir until gela ti n is disso lved. C h ill and whe n slightly th ick, stir in orange segments. Pour into small mold and chill until set.

Serves 6 I pound fre sh m u shrooms Salt, to taste Pepper, fres hl y ground 4 tablesp oons o live oi l 4 tablespoons oil

teaspoon chopped chives Juice of 1 lemo n 2 [Q 4 tablespoons ma yonn ai se Romaine lettuce

Wash and slice Illushrooms. Place in bowl and sprinkle with salt and fres hl y g round pepper. Combine oils, chives, lemon juice and mayonnaise. Mix well and pour over mushrooms. C hill 30 minu tes. Se rve on a bed of Romaine lelltlce and sprinkle with ch ives a nd parsley.

KJleu Cfleese -F'oiafo Jalad 8 potatoes 2 tablespoons parsley, chopped 3 green on ions with tops, chopped 21/2 teaspoons salt I cup sou r cream

Se rves IOta 12

112 cup slivered almonds, toasted 1,1.. teaspoo n white pepper 8 ounces ble u cheese V-I cup wine vinegar 3 eggs, hard-cooked Bacon, crumbled . for garnish

Boil and peel potatoes. Cool and d ice. Add rema inin g ingredien ts. Garnis h with crumbled bacon.

6i

Sa lads and Dressings

Serves 'l or More I small head iceberg lelluce

:1 ounces cream cheese pound blctl cheese 2 tablespoons milk I/ ,:!

t'l blespooll chives, chopped jar pimentos, chopped French dressing (2 ou nce)

Hollow OUl center of lettuce, leavin g a I inch thick shell . Beat cheeses and milk togethCJ' until smooth. Add chives .md pimentos and mix thoroughl y. Fill lenuce hollow with cheese and chill in rcfrigCl"alOr until cheese is solid. When ready to serve. cui in crosswise slices aboUl % inch thick alld serve with French dressing.

cJfetll'ls d'Pal1l2Saiad

vi1/l ,{[)gon JJl'essi ~ V1 lC;lspoon eac h bas il, t;llTagon and thyme 2 tablespoo ns cider vinegar I/ ,:! tcaspoon sa lt V-, cup olive oi l I lablcspoon Dijon mu stard l}.l teaspoon pepper, coarsely ground

Serves 6 to 8 I clove garlic, crushcd 14 ounces canned hearts of palm 3 cups watercress 2 cups romaine ICllticc. torn inlo bile-size pieces I cup iceberg lentlce. torn into bite-size pieces

Soak basil. tarragon and thyme for I hour in vin cgar. Dissolve salt in the seasoned vinegar. Add olive oil. mustard . pepper and garlic. Shake well.

Drain hearts of palm and CUI in serving pieces. Co mbine hearts of palm Wilh watercress, romaine and iceberg lettuce. Place the gree ns in a large bow l and lOSS with dressing.

68

Savan nah Style

Serves 10 3 (15 ounce) ca ns while asparagus, drained I teaspoon tarragon I tcaspoon ga rlic sa lt Black pepper, freshly grou nd

cup lIa lian d ressin g 1/2 cup tarragon vin egar

Sail, to taste

L ly asparagus in shallow pan. Spr inkle with t.a rragon leaves, garlic sail and pepper. Pour dress in g and vin ega r ove r al l. Rc· frigeratc overnight. To serve, arrange o n Boston lelltlce and top with ma yonnai se mixed with so me o f the re maining marinade .

Serves 6 to 8 I tablespoon u nflavored gelatin 112 cup cold water 2 tables poons lemo n juice 2 teaspoons horseradis h 2 teaspoo ns prepared mu stard

cup mayonna ise teas poon sa lt 2 cups chicken, coo ked and 1/2

cubed 1 cup celery, diced 2 tabl espoons o nion, minced

Soften gelatin in co ld water. Dissoh'c ove r hot wate r. Add lemon juice, horseradi sh. mustard . mayonnaise and sa lt. Mix th oro ug hl y. Add remaining in gredients and mix well. Pour illlo oi led 8-i nch ring mo ld and chill until finn. Unmo ld on crisp lellllce. I-lam , tun a. shrimp or salmon may be substituted for ch icken.

69

Salad s and Dressin gs

Ser ves 6 to 8 I (3 ounce) package lemon gelatin I V2 cups hot water 1V:! cu ps ma yonnaise 2 tablespoons c.:idcr vinegar 2 tablespoo ns sli gar I , teaspoon sa lt

cup cabbage , chopped I :! CLIp cd cr y, cho pped I , cup radishes , chopped 3 tablespoo ns g ree n pepper. chop ped I tabl espoo n o ni o n. cho pped

Di sso lve gelatin in water; add the next four in gredien ts. bl end well. Refrige rate unti l panially j elled. Add remaining in gred ients; ble nd we ll. Pour inl.o rin g or individua l mold s a nd chi ll unLil firm .

Se rves 8

8 large chicke n breasts Few cel ery leaves I on io n, sliced Few sp rigs parsley Juice of 1 largc Icmo n I cup celery heart s. chopped fin e

cup ho me made ma yo nnaise tablespoon Dur kee's dressin g hea ping teaspoon suga r Salt. to ta ste Ca pe rs a nd larg!.: black o li ves o r. gn.::en g rapes and almond s

Wash chicken breasts a nd place in heavy soup p OI \\'ith celefY leaves, sliccd o ni on and parsley. Add wa le l' to cover and add salt. Simmer until well d o ne. Cool a nd rcmo\'c meat fr o m bo nes and cut into sma ll pieces ",ith kit che n scissors. Squeeze juice or a large lemo n over cut chi cken. tI,'l ix cde ry. ma yoll naise. Durkee's . sugar and sa lt. Toss ge ntl y wilh fo rk. Chill. Se rve with ca pers and large black o li\'cs or wilh gree n grapes alld LOasled almond s.

Sava nn ah Style

70

Serves 6 6 heads Bibb Ic uuce (on e small head per se rvin g) 16 o un ces ca nn ed anichoke hea n s. drtt ined a nd halved

2 avocados. sli ced 2 pounds large . ra w shrimp in shell . coo ked a nd peel ed 4 hard -cooked eggs ,
Was h and dry leuuce; gcn lly scpar.llc le.wcs. Combin e with oth er ingred ie nts a nd lOSS liglu ly.

Dressillg: :if" lC;l spoo n salt Whil e pe pper , to taste II:! ICilsp oon

prepared

mustard ~.! d ove ga rlic. crushed 1/4 Clip ta rragon vinegar

I egg yolk I CLI p oil 1f2 teaspoon sli ga r I tabl espoon WOI"ccslc rshirc sa uce

I , Clip chili sa uce

Make a paste o r sa il, pe ppe r, mu stard , ga rlic and s mall 4lln Olll11 of vinegar. Ble nd in egg yo lk until smooth. Start ad di ng o il vc ry slo wly until dressing is co nsistency of mayonnaise. (Ma y use ble nd e r o r rotary beater.) Conlinu e add ing o il alte rnalel y wilh remain in g vinega r. Beat in sugar and Wo rcestershire sa uce; fo ld in chili sauce and chill thoro ug hl y.

Se rves 6 to 8 ,/" cu p o il 3 tablespoons pre pared mu sta rd 6 tablespoons cider vin ega r 11;:2 teaspoo ns salt % lc;as poon pe ppe r

,I

2 pou nds sh rimp, cooked a nd diced 4 gree n onio ns with to ps, sliced % cu p celery, chopped Le ttllce, shredd ed

M;lke dressi ng u sin g o il , mu stard . vinegar. sa lt .mel pe ppe r. Add sh rimp , o nions ,lIlel celery. Marina te fo r two ho urs. Dra in 'lIlel se rve mixed with iellllcc o r o n bed of leuuce.

...,

71

Sa lads a nd Dress ings

Serves 8 2 pounds spin ach , cleaned and ste ms removed 8 ounces fr esh mu shrooms, sliced 4 gree n onions, sliced

4 eggs, ha rd -cooked and cho pped rine Bacon bits Walnuts Bean sprouts, op tional

Dressing: 6 tables poons sugar 1 teaspoon salt teaspoon dry m ustard

1 teaspoon o nion, grated '12 cup le mon j uice 1 cup oil

Place salad dressing ingred ients in blend er a nd blend well. Pou r over spinach j ust bdore se rving a nd LOSS with mus hrooms, green on ions, eggs, baco n bilS, walnu ts and bea n sp ro uts.

Serves 12 2 pounds fresh spin
16 ounces canned bea n sprouts, dra ined pou nd baco n, fr ied, d rained a nd crumbled

2 teaspoons sa il 1/3 cup catsup

Mix togc the r dressi ng earl y in the day. Set as ide. Wash spinach, add other ingredie nts a nd top with dressi ng when ready to serve.

Savannah Style

72

Serves 4 I pou nd fres h spinach , washed and drain ed

1/2 cup almonds, slivered and

2 apples, peeled and diced 8 slices bacon , fried and crumbled

2 green on io ns, sliced

Dressi,lg: 1 cup oil

sa uteed in bacon grease

5 tablespoons plus I teaspoon

cider vin egar

3 tablespoons sugar 2% teaspoons dry mu stard

Blend dressing thoroughly and

lOSS

lightly over salad.

Serves 4

1 pou nd fresh spinach 8 ou nces fresh mushrooms 6 s lices bacon 2 tablespoons wine vinegar

I tablespoon lemon juice teaspoon black pepper.

1/4

coarsely g ro und ]/z teaspoon sa lt

Wash spinach and di sca rd stems. Dry and tear into bite-size pieces; retu rn to refrigerator until ready to lOSS. Wash and slice mushroo ms. Fry bacon until crisp; reserve dripp in gs. Com bin e vinegar, lemon juice, pe pper and salt in pan Wilh drippin gs. When ready to serve, combin e spinac h, mu sh rooms and crumbled bacon in bowl. Heal drippings to boiling, pour over spinach and toss until a ll leaves are coaled and slig htly willed . Serve at once in individual salad bowls.

73

Salads and Dress in gs

Serves 6 9 ounces froze n a rtichoke hearts 10 ounces froze n peas I cup celery, sliced diago nally 1/2 cup pitted green olives

1i2 cup oil Vi cu p cider vin ega r 1 teas poon sa lt V2 teaspoo n sugar VI tenspoo n bb ck pepper

Cook a rtichoke hearts; drain. Put peas in calla nde r , pour boili ng water ove r th e m and drain thoroughl y. Ri nse with cold wate r ; drain well. Combine all in gredien ts; Refrige rate at leas t 1 hour or ove rnight. if poss ible. Serve on Romaine lettuce.

CaesarJaLuL Romaine salad greens I clove garlic. min ced Genero us amou nt sa lt and pepper Pinch thyme and oregano 2 teaspoons lemon juice 1 tablespoon Ge rm a n mustard V2 tables poon steak sauce

Serves 4 1/2 tablespoon Worcestershi re sauce 1 egg 6 tablespoo ns oli ve oil 1 tablespoo n wine vinegar 1/2 cup Parmesa n cheese, grated I cup crou tons 1 ounce anc hovies

Rinse leuuce and d ry leaves well . Mix next 10 ingredients; pour over lettuce and toss. Top with Parmesan cheese, croutons and a nchovies.

Sava nn ah Style

Yie lds I Y2 Cups I I I I

teas poon teaspoo n teaspoon teaspoon

cele ry seed dry mustard paprika sa lt

I teaspoo n onion j ui ce Yz cu p sug,u' Y
Mix dry ingred ie nts wel t. Add onion j uice and vinega r . Bea t in oil slow ly. Pu t in j ar. Refrigera te. Keeps wel t.

Yields Yz C up 6 tables poons olive oil 3 tables poon s cide r vinegar I garl ic clove, cru shed

Y-I teaspoon sa lt Va teaspoon peppe r Va teaspoon dry mu stard

Mix all in gredi ents thoro ughly. Shake well. Make a head of li me and let stand be fo re using. Shake well each tim e dressin g is used .

Yield s I Q uan I clove ga rli c I ri b cele ry Y2 med ium onion 2 ounces canned anchov ies I teaspoon blac k pe ppe r I heaping teaspoon monosodiu m glu tama te

Vz teaspoon sugar 2 tablespoons pre pared mustard I tablespoon le mo n j uice 3 eggs 2 cu ps oil

Add all ingred ients exce pt eggs and oil; ble nd for a fe w seconds in blender. Add eggs; ble nd . Add oil slowly. Brown m ustard or horse radish is a good substitute for the pre· pared musta rd . T his makes about 1 quart and keeps we ll for abou t two weeks in th e re frige rator.

75

Salads a nd Dressin gs

Yie ld s I V:.! Cups I/l cup sugar 1 teaspoo n dry mu stard teaspoon sa lt teaspoon paprika teaspoon o ni o n, finel y grated

heap in g teaspoon celery seed I teaspoo n cid er vinegar I cup o il

3 tables poons cider vin egar

Put first 7 in g redie nts in blender and mi x well. Add alternatel y the oil and 3 tablespoons vin egar, beatin g well in between addition s. Beat until smooth. Refrigera te in bl ender. Blend aga in before serv in g. Serve over fresh, chilled gra pefruit sections o n a bed of le nuce. May be made ahead.

J& CIlar-t JfOuse 131m Clleese 2),'&5sirlfJ

Yield s 2 V2 Cu ps

ll! cup sour cream

I teaspoo n WOl'cestershirc

1/2 teaspoon dry Illustard V2 teaspoon black pe pper V2 teaspoon sa lt. sca nt !/3 teaspoon garlic powder, scant

sa li ce I I/.~ cups ma yo nnaise 4 ounces Danish bl cu cheese

Blend a ll in g red ients except mayo nna ise amI bl eu cheese at low speed for 2 minutes. Add ma yo nnaise a nd bl end V:.> min ute at low speed, then ble nd 2 minut es at med ium speed. Cru mbl e and add bleu cheese; blend at low speed no lon ge r than 4 minutes. Mu st sit 24 ho urs before servin g. A 5pl'Ciull)'

(if Tlu'

Clulrt I/ ()IHI' rt'5t(lIllWII.

OavannaC cftosJZil:alifJJ In 183 1,
t:ollcClion of cakes, confections and champagne bottles and the home itself with its unsurpassed furnilllre and domc lit by ninet y-cight gas jets. In summi ng up that and a number of ot her panics given for the conve mion , anolhcrobserve r wrote. " ... we feci proud of lhca ncien l city of Oglethorpe. She has long plodded her way with :tn old rogy tread, but she has shaken off her let hargy and now m'lrches wilh proud sleps. to take her position alongside the greatest cities of the Union. One thousand cheers for Savanna h."

-'----- C,ge s and C&ese _ _ _ _ _ ;9

Serves 6 1/., pou nd fre sh shrimp 6 eggs. hard-cooked I/.\ teaspoon dry mu stard 1/2 teaspoon sa lt

1/2

teaspoon paprika

a) 6 slices dried toas t or, b) 10 ou nces frozen broccoli spea rs,

1/2 Clip

c) 1J2 cup sauteed bread crumbs

Sallee: 4 tablespoo ns buuer 4 tablespoons nour 2 cups half-and-half I cu p sharp Cheddar cheese, grated

I tablespoon o nion. g rarccl 1/2 teaspoon dry mustard 1/2 teaspoon Worccslcrshire sauce

ma yo nnaise 1/2 teaspoon curry powder

Cook shrimp in boilin g. salted water umil pink and lend e r, about 3 minutes.

Make deviled eggs by mashing yo lks of cooked eggs and add mustard , salt, mayonna ise. curry powder and paprika; blend well. Stuff mixture into whiles of egg.

Sallee: Mel t butter; add flour , cook, stirring for 3 minutes. Grad uall y add ha lf-and -half. Stir until thickened. Add remaining ingredicllls and stir ulllil melted and blended. Add shrim p. a) Dry 6 pieces bultered (Oast in oven at 250"'F for I hour. Arrange deviled eggs over them and pour heated shrimp 0 11 lOp. Or, b) Arrange broccoli (defrosted but nOI cooked) in casserole. wi th devi led eggs o n top and cover with shrimp mixture. Cover with l/:! cup s,ltllccd bread crumbs and bake at 350"'F lor 25 minutes.

Or, c) Combine in casse role devi led eggs and cover with shrimp mixlure. Top with ]/z cu p sauteed bread crumbs and bake at 350"'F for 25 minutes.

Sava nnah Style

80

Serves 6 to 8

6 eggs 2 cups milk 1 teaspoon salt 1 teaspoon dry mustard 1 pound sausage, mild or hot

3 or 4 slices French bread, cubed and sau teed in melted butter to 1Yz cups sharp cheese, gra led

Beat eggs, milk, salt and mustard. Saute and drain sausage. Layer bread, cheese and sausage in greased 9 x 13 inch dish. Pour milk and egg mixture over all. Refrigerate overn ighl. Bake at 350 F for 45-50 minutes. g

Serves 6 % pound sharp cheese 1/2 teaspoon dry mu stard 1/2 teaspoon paprika

1 teaspoon sail

cup SO Uf cream 1 pound hot sausage, cooked and drained 10 eggs

1%

In a lO x 6 x 2 in ch dish . slice half the ch eese to cover the bOHom.

Mix seasonings with SO Uf cream. Pour half of sour cream mixture over cheese. Add cru mbled sausage, spreadin g eve nl y over sour cream mixture. Break whole eggs o n top of sausage. Sliced, hardcooked eggs may be used, if des ired . Spread remaining sour cream mixture and lOp with remaining grated cheese. Bake at 325°F for 30 to 40 minutes. To check for done ness of eggs, test in corner- if eggs are firm, casserole is done.

81

Eggs and Cheese

Serves 8 Vi cup bUller 2 largc shallots, sliced 1/2 pound fre sh mushrooms, sliced 1/, cup flour 1'12 cups chicken stock, hot % cup cream, hot 2 tablespoo ns white win e

2 egg yolks. beate n I tablespoo n lemo n juice 1/2 teaspoon sa il 1/" teaspoon pepper 9 eggs, hard-cooked and section ed 2 tablespoo ns minced parsley '12 cu p buttered bread crumbs

In a heavy. large sa ucepan, saute mushrooms and shallots in bUller. Add flour and cook. stirring about 3 minutes. Add healed stock. cream a nd win e. stirring cons tantly unti ll hi ckened. RemO\'c from hcat. Stir in egg yolks. beat well. add lemon juice. sail and pepper. POllr over sectioned eggs in a casserolc dish. Top with bread crumbs and parsley. Bake at 350°F for 15 minutes. Serve fro m casserole dish. over toast points or in pastry shells.

Serves 6 Buner Sail White peppcr

12 eggs 2 1/2-inc h slices baked ham 30 asparagus spea rs

Brush 6 I-cup timbalc molds with butler ;lIld chill for 5 minUlcs. Sprinklc molds ligh tly wit h sail and pepper. C ut ham into 1/2 inch strips the height of the mold (need approximatel y 60 strips). Steam the- asparagus, dra in a nd lightly butter. C ut the tender part of the stalks with lips still attached the height of the mold. Line mold with asparagus a nd ham, using alternately I piece of asparagus and 2 slices o f ham. Place 2 eggs into c,lch mold with yolks unbroken . Place th e molds in a pan of boilin g w,lI e r and cook eggs. covered, for 10 minutes or until wh ites a re se t. Unmold and serve .

Savannah Style

82

!3aked '%~s and Cileese8 eggs,

h ard~cooked

Serves 8

Vz teaspoon saJt

V. cup butter V. cu p fl our

V4 teaspoon white pepper

1 cup milk 1 cup heavy cream

1 cup Gruyere cheese , grated

y. teaspoon d ry mustard

Yz

cup Parmesan ch eese, grated

Place eggs which have been halved, cut side down in a buttered baking dish. Make sauce by melting butter, add flour and cook , stirring cons tantly for 2 to 3 minutes. Add milk gradually, stirrin g until thi cken ed. Add cream and seasonin gs. Melt in Gruyere cheese and pour sauce over eggs. Sprinkle top with

Parmesan cheese. Bake at 450°F for 25 minutes or un til heated through, bubbli ng and brown ed li ghtly on top .

r-'lanfalt'of2- c130S 8 slices bacon V. cup butter or m argarine Vz cup flour 1 quart milk

Serves 12

Pepper 1 (4 o unce) jar dried beef, diced Vz cup mushrooms, sauteed

Fry bacon until crisp, drain and discard fat. Melt butter in large frying pan, add fl our, pepper and milk. Cook un til smoo th ; add diced beef, mushrooms and crumbled bacon. Set aside .

Vi cup butter or margarine 16 eggs

1 cup evaporat ed milk V. teaspoon salt

Blend eggs with m il k and salt. Scramble eggs in melted butter until soft. Layer eggs with sauce in large casserole dish beginning and ending with saucc. Bakc 1 hour, covered, at 275°F. Add 15 minutes if casserole has been in refrigerator . M ay be frozen.

8:;

Eggs and C heese

Serves 6 6 ripe tomatoes Salt 6 teaspoons butt er 6 slices bacon

6 eggs 6 ta bles poons fres h bread crumbs Parmesan cheese, opt ional

C ut the to ps from tomatoes a nd remove pul p. Sal t insides lighd y a nd invert to dra in . Pu t 1 teaspoon butte r into each tomato and bake a t 400 OF for 10 minutes. Fry bacon until cri sp , dra in and cru mble one piece of bacon into each toma to. Break an egg into each tomato a nd salt lighdy. Bake tomatoes, covered loosely, for 10 minutes or un til egg whit es a re set. T o p each egg with 1 ta blespoon bread crumbs, a little butter and Parm esan cheese, if des ired . Place under broiler and heat until crumbs are golden brown or until cheese melts.

Serves 8

!4 pound coo ked ham , chopped fin e y. cup Parmesan cheese, grated Butter

8 eggs Salt and pepper 4 Engli sh muffins, halved H olla ndaise sauce, see Indtx

Mix cho pped ham with Parmesan cheese. Butler 8 custa rd cups well . Break 1 egg into each cup ; add saJ t and pepper and cover with mixture of ham and cheese. Place cups in a pan of hot water , in 350 °F oven for 25 minutes. Toast English muffin s. Turn eggs out on muffin s a nd arrange on pla ner . Mask each egg with lightly heated hollandai se sauce.

Sava nnah Style

84

7:Jacoa And c%!3s 4 tablespoons buuer PI:! tablespoons nour I cup ha lf-and-half [12 tcaspoon salt Ij" tcaspoo n pepper

Se rves 6 to 8 4 o unces sharp cheese 8 eggs, hard -cooked and sliced 12 slices bacon . crumbled Cracker crumbs

Make a cheese sa uce by melti ng bUller and slowly st irring in flour. Grad uall y add ha lf-and- half and coo k over low h eal unlil thickened . about 1010 15 minutes. Add seaso nings and cheese. In a 9 x 9 inch pan , layer 4 eggs. half th e bacon and half the cheese sa uce . Repeat. Top wit h cracker crumbs and bake at 350°F for 20 minutes.

Serves 6

6 tabl es poons buue r 6 tablespoo ns n our I V~ cups milk IliI teaspoo n pa prika

I tablespoo n lemo n juice I V:! cups coulHry ham . g round 6 med iulll eggs, sepanu cd

Melt butler in heavy sa ucepan. Stir in n O llr and coo k 2 LO 3 minu tes. Add milk and stir unti l a thick, smooth cream sauce develops. Add paprika, lemon j uice a nd ham. Allow LO coo l sl ight ly. Add bea ten egg yo lks. the n fold in beaten egg whit es. Pour into buuered I V2-q uarl sourn e dish and bake at 400°F for 40 to 45 minutes. Holl andaise sauce ma y be add ed.

-

85

Eggs and C heese

Classic Clieese J'ouftLe. Butter Parmesan cheese, gra ted 1/3 cup bUlle r I:s ell p n Oli r I L.1.blespoon o nion, minced

Serves 6

1/2 tea spoo n dry mustard 11/2 cups milk I V2 cups Cheddar cheese, sh redded 6 eggs, sepa rated

Butler bottom and sides ofa 2 V2*quan so ufne dish and du st with Parmesan cheese. In medium sauce pan, melt V3 cup butter, th en blend in flour , onio n and mustard . Cook and stir over medium* hi gh heat until mixture is smooth and bubbl y. In a separate sa ucepan, heat milk until ncar boi ling, then pou r into !lour mixture a ll at o nce. Stir until smoOlh and thick. Stir in Cheddar ch eese UlIlil melted and remove from heat. Beat egg yolks at high speed for abomS minutes. In to yolks, blend th e hal m ixture a little at a lime, then combine the two mixtures thoroughly. Beat the egg whites in a copper bowl Unlil stiff, then fo ld into the yo lk mi xture. Carefull y pour into prepared dish. For the cla ssic "lO p hat", hold a spoon upriglu and circl e m ixture along the rim of the di sh about I in ch deep. Bake in preheated 350 F oven 35 LO 40 minutes until puffy and lightl y browned. Se r ve immed iate ly. Q

Serves 8 to I 1 cup g rits, uncoo ked (regular, not quick) 4 cups water I tablespoon sa lt 1/2 cup bUller

a

6 o unces ro lled ga rlic cheese 8 o unces sh arp cheese , grated 2 tablespoons Worcestershi re sauce Paprika

Cook grits in salted wate r. When cooked , add bUlter, ch eeses and Worceslershire. Stir until buuer and cheese have melted . Place in greased casserole a nd sprinkle with paprika. Bake in preheated 350°F oven for 15 to 20 min utes.

86

Savannah Style

C fieese C us&u
Serves 4 to 5 2 slices ham , cu t into lo n g. thin stripS

2 tables poons leeks. finel y sliced

Wh isk the eggs li gh tl y with m il k a nd sa il. J-Icat bultcr in a p all unt il golde n b mwn . POUl' in egg mixt u re. Sprin kle all the cheese over egg mixtu re an d to p wit h fi ne ly sliced leeks and h am . Cove r th e pan ,mel cook ove r mode rate heal fo r 5 to 6 minutes. Custa rd shou ld be firm ly set and puffed when done.

Clleddcu< CReesI!- t2uicliv 4 slices baco n I medium onion. sliced 3/1 cup milk 2 eggs, beaten lJz cu p Cheddar cheese. graled V2 teaspoon salt

Serves 4

LJ.I teaspoon pe p per 2 tables poons pa rsley, cho p ped Pinch sugar a nd nutmeg Dash red pe p pe r Dash paprika 1 9-i nch pic shel l. u nba ked

Fry bacon lllll il crisp: cru mble. Dra in and I·escrve drip pings. Cook onio n in dl·ip pin gs lInt iil ra nSparCll 1. Co mbin e mil k, eggs. VI cu p cheese. sail, pepper, pars ley, sligar , nutmeg and red pepper in mixing bow l. Stir in baco n and on ion. POllr in to pie shell an d sp rinkle with rema ining cheese, the n wit h paprika.

Bake at 350°F for 25 10 35 mi n utes .

Eggs and Cheese

87

Serves 6 4 lee ks I bo uillo n cube (chicke n) 4 tablespoons butler 12 med ium o nio n , li ncl y chopped 4 tablespoons no ur I cup cream 3 o unces Gruyere checse, cu bed

3 tables poons Parmesan cheese, grated Salt and grou nd pepperco rn s, to taste Parm esa n cheese Butt er 6 ta rt she lls

Remove the LO ugh outer layers a nd tops fro m leeks. (lf1ce ks are not available, 2 bu nches of spring o nio ns Illay be substi tuted .) Cut them into pieces I inch long a nd boil in very little water until tc nder. Drain a nd set aside water in whi ch they are cooked. Dissolve bou illon cubc in II cup.of leek wat er . In another pan , saute onion in bu tter until soft. Add fl our; coo k. Add bo uillon and wa ter mi xture, stir rin g co nstantly. Whc n mi xtu re is smooth, stir in crcam, Gruyere a nd Parmesan cheese, sail and gro und pepperco rn s. Stir over lo w heat until smoot h . Add cooked leeks a nd fi ll tan shells which have been ba ked for 10 m inu tes in a ho t oven (375°F to 400°F). Re move ta rts fr om tin s. Sprinkle wi th Pa rm esan cheese a nd dot with bU ller. Bake at 350°F fo r 20 mi nutes or until brown o n top.

-

88

UlViss-Pie I cu p crac ker crumbs. fin e ly cru shed 4 tablespoon s bu tter , m elted 6 slices bacon I cup green o nio n, cho pped 8 o unces NalUral Sw iss cheese , grated

Sava nna h Style

Ser ves 4 to 6

2 eggs, sli gh tly beaten % Clip cotlage cheese or so ur cr eam 1/2 teaspoo n salt Ileppe r, to tas te 1/2 cup sharp processed America n cheese, g ra ted

Combin e cracker crumbs and bultcr. Press into bo ttom a nd sides of a n 8-inch pie plate. Coo k bacon until crisp ; drain and crumble. Pour off a ll but 2 tablespoons or bacon drippin gs . Add on io n to d rippings and saute . Co mb in e cru m bled baco n , o nion , Sw iss cheese , eggs , cottage cheese o r sour crcam , sail a nd pe pper. Pou r in to pie shell. Spri nkle with American cheese. Bake at 375°F fo r 25 to 30 m inu tes or until kn ife inse rted off-center comes out clea n. Let stand 5 to 10 minutes be fore cliltin g.

Se rves 6 J cu p saltines, rolled into

crumbs I cup butter , divid ed a nd melted 4 cups sweet or Vid a lia onio ns, thi n ly sliced

4 eggs, liglllly bea te n 11/2 cups mi lk 3/, cup Cheddar cheese. g rated

Mix 1/2 cup bUller wit h cracker crumbs a nd pat into 9-inch pie plate. Saute o nions in li t cu p butler. Pul o nio ns into pie shell. Slowly add milk to beate n eggs. Po ur over o nio ns. Sp rinkle lOp with grated cheese. Ba ke at 350°F about 30 mi n utes o r until cheese is brown.

- .....

Eggs and Cheese

-

89

Serves 6 I 9-inch deep dish pie shell 9 ounces frozen artichoke hearts, cooked and chopped V2 cu p ham, chopped 3 slices bacon, cooked and crumbled % cup Swiss cheese, grated

3 eggs I cup half-and -half I tablespoon flour I :! teaspoon salt V" teaspoon pepper 1/" cup Spanish onions, minced I tablespoon Dijon mustard

Line pie shell with artichoke hearts. ham , bacon and grated cheese. Blend remaining in gredie llls in blender and pour over mixture in pie shell . Bake at 375°F for 40 minutes, or ulllil toothpick comes out dean .

Serves .5 I cup Swiss cheese V2 cup Parmesa n cheese 8 ounces mushrooms, sliced 1 tablespoon butter 1 IO-inch pie shell

3 eggs

1 cup heavy cream White pepper, to taste 1/2 teaspoon monosodium glutamate 1/" teaspoon salt 1V2 teaspoons Worcesters hire sauce

Grate cheeses. SaUL!: mushrooms in butler. Place cheese and saut(:ed mushrooms in the bottom of a 10-inch pie shell. Beat eggs sl ightl y; add cream and seaso nin gs. Pour egg mixtu re over mush roo ms and cheese. Bake at 350°F for 35 to 40 minutes.

From almost t he beginning of the colo ny Savannah ian s au: well. Bcsides what could be g rown in the wa y of vegetables and fru it s. the local waters yielded sh rimp. crab , o ysters and fish. And the po rt
!_)2 _ _ _ _ _ _ _

VefJeiables? ----==--

--Ric~ and '?asl:a Serves 4

" la rge articho kes 4 tablespoons le mo n juice 40 stalks asparagus 2 tablespoons butter

Sail and pepper 1(2 cup margarine 2 egg yol ks

Wash the artic hokes thoroughl y. CU I off the ste m and Lough o uter leaves. elll ar tichokes I V2 to 2 inches above the base and cut off any prickl y lOpS that remai n. Place in a deep pan with I lO I V:? inches boiling salted water. Add 2 tablespoons lemon juice to th e water. Boil anichokes in it covered pan for 30 minutes or unti l te nder. (Artichokes can be steamed for 25 to 30 m inutes umil lcnder.) Drain upside down and remove the cenler (choke) with a teaspoon. Rub the artichoke with butler, leav ing a bit in the center. Snap off the lower part o f the asparagus stalks a nd remove scales from upper portion. Cover and cook th e tips in boi ling sa lted water for 10 to 15 minutes or steam ror 8 minutes until tender. Drain and toss in 2 tablespoons butter. Season with salt and pepper. The asparagus and artichokes should be kepi warm until serving or reheated in bUller. Chill t horoughl y the margarin e, egg yolks a nd relll4l in ing 2 tablespoons of lemon juice. Mix and cook over low heat until Ihickened. Fi ll artichokes wi th this hollandaise sauce a nd place 10 lips of asparagus into each artichoke.

Vegetab les, Rice find I)asla

93

Serves 6 to 8

14 o unces ca nned a nichoke hC:l rLs, drained V:.! po und sharp cheese, g raled I sca llion , chopped

4 eggs 6 sa ltine crac kers, crushed Salt .md pepper 2 dashes Tabasco

Cut anichoke hearts in small pieces. SaUle chopped scallion in small amount of oil. Beat eggs. Place scallion a nd other in gredi ents in bow l and mix. Grease 9-in ch squ are pan. Pour mi xt ure into pan and ba ke at 350"F for 20 lO 30 minut es o r Unlil finn. Ca n be cut into smalle r squ ares and used as an hors d'oeuvre.

2 (9 o Ullce) packages frozen

arlicho ke hearts 4 tablespoons butter 3 la blcs poons nour I:.! cup li ght crea m

Sah and pepper, to t;lste 2 ou nces Swiss cheese. g rated If:! clove ga rlic, chopped fill e 4 tablespoon s dried bread crumbs

Cook artichokes accordin g to p'lCkage directions; drain
94

Sav;lIlna h Style

Serves 6 16 ounces canned young green peas 14 V:.! ounces canned anichoke hearts, drained and quartered

3 tablespoons bUller or marga rine l(.j pound blc u cheese , crumbled Cashews, chopped (optio nal)

Heal peas and artichokes through ; drain well. Combine qui ckly in casserole di sh with bUlle r and cheese (bOlh should thoro ughl y melt). Serve sprinkled with chopped cashews, if desired.

Serves 4 1j2

cup sugar

Vt! teaspoo n sa lt 2 tablespoons cornstarch I tablespoon butler, melted

I cup orange juice 16 ou nces ca nned lin y whole beets, drained Orange sl ices for garnish

Combine sugar, salt, cornstarch, bUller and orange juice. Cook ulltilthick. Place drained beets in casse role dish and pour sau ce over. Re heat in o ven befo r e serving if necessary. Garnish with orange slices.

Scrves 6 I cup milyonnaise 1 cup heavy cream or evaporated milk 3 eggs I tablespoon bUllcr, melted

1 tablespoon Oour teaspoon salt 2 cups chopped broccoli, cooked and cooled 1/2

Combi ne and mix all in gredien ts. Pour into buttered rin g mold or baking dish. Set in pan of water and bake at 350°F until finn on top, about 30 to 40 minutes. Can bake about 10 to 15 minutes longer, if desired.

Vegctables, Rice and Pasta

95

Serves 4 If:! cup sweet bUller I tablespoo n dried parsley nakes 2 teaspoo ns onion, min ced I I:! teaspoons dill weed II:! lcaspoon sa lt

10 ou nces frozen broccoli ,

thawed and draincd

2 tabl espoons pime lllo, sliced and drained I cup croutons

In 2-<j uan saucepa n, melt butter over medium hea l. Add parsley, on io n , dill, sa lt a nd broccoli. Cover and cook until tender, aboul 5 to 6 minutes. Remove cover and add pimcnto and croutons. Toss to coat. Serve at once .

.sesame- Jee..:L 13,'occoii 1 bUllch fres h bl'Occoli

2 tablespoons oil 2 tablespoons red wine vmegar

Se rvcs 6 2 tabl espoons soy sau ce I teaspoon sugar 2 tablespoon s seS'II11e seeds , toasted

Clcan and prepare broccoli for steaming. Steam to desired tenderness. While broccoli is steaming, toast sesame seeds. Heat other ingred ients and pour sa uce over broccoli immed iatcly before se rving. Top wi th sesame seed s.

(jlazed ~/3uH:eI'ed Cal'l'Ois 2 pound s ca r rots, cut into julienne slices Ifi teaspoon sa lt Wa ter y, cup butle r

Serves 8

cup water I teaspoon sllg.u· 1f2 teaspoon sa lt lis teaspoon white pepper 1/2

Cover lh e carrots with salted water and let boil for 3 minutes. Drain immediately and rinse with cold waler. Return to pan and LOSS carrots in buuer until they arc well-coated. Add waler, sugar, sa lt and pepper, and cook, un covered , unlilthe liquid evaporates.

96

Savan na h Style

Serves 8

3 cups water 1 cup sugar Grated rind and juice of I

2 large bu nches carrots I tablespoon butter. mel ted 1/2' teaspoon orange extract

orange

3 tablespoons corn starch dissolved in 1/4 cup water Heat water. sugar, grated orange rin d and juice in a saucepan until sugar is dissolved. Stir in cornstarch mixture a nd boil sauce, stirring con tinuously until sa uce is thickened. Add ora nge extract. Peel and slice carrots. Cook in salted water untiltcnder. Drain and add melted bulter. Cover carrots with heated oran ge sauce. Sauce can be made ahead and refrigerated.

Olde-- -fili2le JfollS&0ziced Cal'rois Wtlfl7f!ock ..JfofLandau",

J'tUL.Ce-

Serves 6 Using 12 Large Carrots

Peel amount of ca rrots desired to serve. Sli ce each carrot diagonally in 3 to 4 pieces. Place in saucepan and cover with water. Add salt , several cloves, a dash of cinnamon and the rind of a lemon. Bring to boil and cook until carrots are tender. Pour off part of the water leaving enough for a glaze. Add V1 cup brown sugar, Vol cup butte r for approxim ately 12 large carrots and enough cornstarch ( 1 tablespoon cornstarch and I tablespoon water) for a good glaze. Reheat until carrots are glazed thoroughly. Add a dash of sherry, if desired. Sauce: 2 cups mayonnaise Vol cup sugar Juice of 1 lemon Vol cup pre pared mustard Mix thoroughly and warm in a double boiler. Serve glazed car~ rots with sauce on top and sprinkle wi th diced coconut, raisins, sliced almonds and chopped parsley. A specialty of The Pink House Restaurant and Taven1.

Vegetables, Rice and Pasta

97

Se rves 6 to 8 I small to med ium head of cabbage 3 eggs, hard-cooked 2 cups milk 2 tablespoons fl ou r

'12 cup marga rin e 4 ounces Chedd ar cheese Worceste rshi re sauce, to tas te Seaso ned salt, to taste Salt and peppe r , to taste

Pou r milk in sma ll sa ucepan; brin g to a boil. Make Oour paste by add in g a little milk to the Oour. Add boilin g milk until it beco mes a thick white sa uce. Add V, cu p margarine, seasoned salt, pepper and cheese. Cut ca bbage in wed ges a nd boil un til te nder, 5 to 7 minutes. Drain cabbage, salt it and toss with re mainin g II I cup margari ne. Place ha lf of the ca bbage in a I-qua rt di sh , d ice I v:! eggs ove r top and cover with half of cheese sauce. Top with buu ered bread crumbs; repea t second laye r in same order . Bake at 350°F for 30 minu tes or until bubbly.

CJ
Cl'eanzed Cele';!!J

4 cu ps celery, cut in I inch pieces 1/4 cu p margari ne 11/2 tablespoo ns Oour I cup mil k, warmed 5 ou nces canned water chestn ulS, drained and thi nly sliced

Serves 6

VI cup pi mentos, chopped teaspoon cele ry salt II I teaspoo n salt 'h cu p bread cru mbs. toasted 2 tablespoons butter, me lted V2 cup slivered a lmonds II I

Coo k cele ry in boilin g water 8 minu tes; d ra in. Melt butler, add Oour slowly, then milk, stirr ing consta ntly to form a fa irl y thick crea m sa uce. In I-qu art greased casserole, combine celery. water chestnuts, cream sauce, pime ntos and season ings. Top wi th mi xture of bread crumbs. bu tl er a nd almonds . Ba ke a t 350°F, uncovered , fo r 20 minutes.

,

98

Sava nnah Style

Serves 6

6 to 8 ears fresh corn, grated (2 cups) 1/2 cup butler 6 eggs, beaten 1/2

1/2

teaspoon black pepper

II, teaspoon cayenne I tablespoon sugar I pint ha lf- and-half

teaspoon sa lt

Meh butter in large saucepan. Stir in corn. Fo ld in beaten eggs; add seaso ni ngs and ha lf-and-h,iIf. Place in a warmed 2-quart casserole. Put cassero le in oven in a pan of hOI water and cook at 325°F for 1 hour. This casserol e should set like a custard and ca n be Icsled with a knife b lade.

CaulzPloILJel' !J)t1fL 1tIUS&'OOIlL

Cliee.re J'a=~

1 medium head cauliflower

Dash white pe pper

Ill:! cups mushrooms, sliced 2 tablespoons butter 2 tablespoons flour 1/1 teaspoon salt

1 cup milk

Serves 6

I cup shar p ch eese, grated 1 teaspoon prepared mustard I tablespoon parsley, snipped

Steam whole head of ca uliflower in basket for 15 m inutes until crisp-tender. Cook fre sh mushroom s in bulter until tender (about 4 minutes). Blend fl o ur, salt and white pepper into butler. Add milk; cook, stirring constantly until thickened. Stir in cheese and mustard. Heat until cheese melts. Place cau liflower on plauer; spoon sauce over and ser ve remaining sauce. Sprinkle with parsley.

VcgCl
99

Serves 6 2 heads cau liflowe r 1 teas poo n salt Vz teas poo n sugar Boilin g wa ter

4 tabl espoons butter , melted Vz Cli p Parmesan cheese, grated Ground while pep per

Wash ca uliflowe r a nd brea k into fl owe rets. Place in saucepan with salt ,m d sugar, add in g bo ilin g water to a dept h of liz inch. Bring lO a bo iling poi nt and coo k un covered for 5 min Ules. Cover and cook 10 minutes until barely tend er. Place d rai ned fl owerets in buttered shallow ba kin g d ish. Cover with mel ted bu tter and sp rinkle wi th cheese a nd peppe r. Ba ke in a preheated 450° F oven until slig htly bro wn , a bo m 10 to 15 minutes.

Serves 2 I med iu m eggplant 'II cup ham , cho pped or in stri ps V, cup o nio n, min ced 1/1 cup mushroo ms. sliced

LO

4

3 tables poons bu tte r Salt and pepper. to taste !/, to v::! cup sour crea m Parm esa n cheese, g rated

Cut eggplant in ha lf length wise. Re move pulp , leav in g V" inch pulp in shell. Sprinkl e shell s with sa lt a nd invert on pape r lOwel. Chop eggp lant pulp as sma ll as possible and saute with ha m , onio n and mushroo ms in butte r until o nio n , mu shroo ms and eggplam pulp are soft. Add sal t ,m d pepper to tas te. Re move fro m heat and stir in sour crea m (eno ugh to make mixt ure mo ist. but not runn y.) Spoon mi xture in eggplant halves and sprin kle Pa rmesan cheese ove r top . Bake in 350°F oven fo r 30 m inutes or until ho t a nd bubbly.

Savannah Style

11111

Serves 8

2 large eggplams, unpeeled I onion , sliced I tomato, chopped 1 clove garlic. chopped Ifl! green pepper, chopped 6 tablespoons fine bread crumbs

2 eggs 1f2 teaspoon salt If:! teaspoon pepper Parmesan cheese, grated

Cook eggplants in boi lin g walet for 20 minutes. Drain. CUl in ha lf lengthwise. Scoop out pulp, leaving II I inch thickness to the shells. Chop eggplant pulp in a wooden bowl and drain a ll surplus water. Add onion, tomato, garlic, green pepper and bread crumbs. Add eggs, salt and pepper. Mix thoroughly. Refill eggplant shells with mixture. Sprinkle t hickly Wil h grated Parmesan cheese, dot with butter and bake for 20 minutcs .in a 375°F oven. Serve on plauer garnished with parsley.

$esll JaaF "Seaa.s villi J'1laJiuls 3 pounds fres h snap bean s 4 tablespoon s bulter

Serves 6

to

8

2 tablespoons sha llots, minced Salt

Snap beans and drop, a handful at a time, into rapid ly boiling, salted water. (Use approximately 7 quarts of water for 3 pounds of beans.) Return water to boil and cook beans, uncovered, for 10 minutes. Should be crunchy when done. While beans are boiling, saute shallOls in I tablespoon butler un til tende r, abo ut 3 lO 5 minutes. Drain beans and lOSS immediate· Iy with shallots and re maining 3 tablespoons buuer.

101

Vegetables. Rice a nd Pasta

Serves 6

12 cup onion, finel y sliced I tablespoon parsley. minced 2 tablespoons bulte r 2 tablespoons nour I teaspoon sa lt '12 teaspoon pep pc r 12 teaspoon lemon pcel. grated

I cup sour crc
Cook onion a nd parsley in bulter until tende r, but not brown . Add flour, sah , pe pper and lemon peel. Add sour cream and mix well. Stir in beans and mus hrooms. Place in a 7 x 11 inch casserole. Top with grated cheese. Combin e bread crumbs and melted butler and sprinkle on top of gree n bea ns. Ba ke at 350°F for 30 minutes.

Se rves 20 3 (32 ounce) cans pork and beans 2 pounds sausage links, cooked and diced 2 medium onions. sliced I cup brown su gar

4 tablespoons prepared musta rd 2 teaspoo ns Worcestershire sa uce 3 teaspoons dry mu stard I cu p dark corn syrup

Mix all ingred ients together. Bake in a 350°F preheated oven for I hour.

102

Savannah Sl.yle

LasseJ'ole olKJiLule 13eans, Jopped LOiflL .!oW' CWlJ!Z.. I pOllnd dri ed bl ack bea ns ( Frijo les Ncgros) 1112 cups onion , coarsely chopped 2 large cloves ga rlic, minced 3 stalks celery. coarsely chopped I medium carrOl, scraped a mi coa rsel y cho pped I v:! tablespoo ns sail

Se rves 8

liz tea spoon bJ;lCk pepper, fres hl y grou nd 2 bay leaves 1/ 4 teaspoon orega no I tablespoon parsley , cho pped Dash cayenne 4 tablespoons butter or margari ne to 2 outlces dark rum (option al)

Rin se beans and pick ove r. Place in large ke ltic , add water 10 cover. Cover and brin g quick ly to full boil. Remove from heat and let stand , cove red, for I hour. Add next 9 in grcdie rlls and more waler La cover, brin g back LO a boil and simm e r. cove red, over low hem for 2 ho urs, stirrin g occasionall y. Correct seasonin g and if d esired , a bit of cayenne ca n be added. Remove bay leaves and lurn bean mixture in lo a 3 quart casse r· o le. Sri,· in bUller o r marga ri ne and 2 o unces dark rum , if d es ired . t\·li x tho ro ug hl y. Cover and ba ke in prehea ted 350° F ove n for 1 hOll!" o r more. until beans a re thoro ugh ly le nd e r. Rc m ovc fro m ove n and stir in 2 ou nces dark rum , if desired. Se rve with side di sh of sour cream as LOppin g.

Good sCn'cd wirh baked ha m. smoked tong ue or turkey and a large sa lad of g reens. Freezes beaulifu ll ),.

Vege tab les, Rice and Paslil

103

Serves'" to 6 I/., cup butt er I If.. pound s medium size nlllshroom s 3 tabl es poons o nion . chopped I .. cup sherry '/~ cu p non-dairy creamer

3 ta bl espoons flour I If.. cups bo ilin g water Pinch salt. caye nne, llutll1 cg 2 egg yolks 2 ta bl espoons wa te r Pa rsley Paprika

In a skill et, melt butl er un ti l foam y; add who le mu sh rooms a nd chopped o nions. Cook until almos t tender. Add shelTYand simm er I to 2 minutes. Combine no n-d airy creamer and flour; blt.:nd in to mixture in skillet. Add boiling water and seasonings. Cook. stirrin g const.antl y, umil mix tu re t hic ken s. Beat egg yolks and 2 tablespoons wate r togeth er; bl end int o skillet mi xtu re a nd coo k an additional minu te. Serve pipin g hntin a chafin g dish. garni shed with parsley and paprika. Ladle ovcr wast points. Shrimp may be substituted foT' dl c Ill ush rooms. The use of no n-d a iry crea mer instead o f crea m preve nt s Ihe possibility of cu rd lin g.

00Ul
Se rves 5

1O

6

VI cu p she rry 10 to 12 small white o nion s, peeled, cooked and drained I/.. cup Parmesan cheese

Melt butter in sauce pan. Stir in sugar . salt. pe pper alld sherry. Add onio ns and beal quickl y (abo ul 5 minules). stifl'ing freq uentl y to avoid burnin g. T urn into a serving d ish a nd sprinkle wilh cheese.

Savannah Sl}'ie

104

7daked J'tu£fed -ff!usB:roonu; Mushrooms (large) Butler

Salt and pepper White·fleshed fish or

Allow 4 Per Person

Garlic. minced Pa rsley, chopped Egg Bread crumbs

chicke n

Cm ends of stems and remove from caps. Chop the stems finely and saute in butter over ve ry low heat. Remove and season with salt and pepper. Chop finel y enough fish or chicken to equal the amount of stems. Mix and flavor to tas te with fin ely minced garlic and chopped parsley. T o each cup of mixtu re. add one egg. Blend well and heap mushrooms ca p high. Sprin kle with bread crumbs and place a tiny piece ofbuucr on each mound. Bake in mod erate oven (350°F) fo r 15 minutes.

70aked Viddia OnioRs

./12 J&l'';!J

Cean:z.. Jauce-

3 cups Vidalia (or sweet)

onions, precooked V, cup sherry 1 cup light cream liz teaspoon salt Vz teaspoon pepper 2 eggs, beaten

Serves 6

2 tablespoons pimentos, cho pped 4 ounces mushrooms, sliced 3 tablespoons bUller 1/3 cup sharp Cheddar cheese,

grated

Drain onions and arrange in shallow baking d is h. Combine sher· rr. cream, salt, pe pper , eggs, pimemos and mushrooms. Pour over onions; dot with bu tle r. Sprinkle with grated cheese. cover and bake at 350°F for 20 minutes . Sour cream can be used in place of light cream.

Vegetables. Rice and Pasta

105

Serves 5 Sauce: (Make one day ahead)

3 tablespoons oil 1 cup onion, chopped 1/4 cup dried parsley

if.. cup sauterne 15 ounces canned tomato sauce 1 cup water

Saute onion in oil, cooking until the onions are limp and golden. Add parsley, sauterne, tomato sauce and water. Simmer, cooking down until thickened. Refrigerate.

Filling: l if2 cups mushrooms, sliced 3 green onions with tops, sliced 2 tablespoons butler 2 medium zucchini, sliced if2 cup bell pepper, chopped Vz cup Parmesan cheese if.. teaspoon marjoram

if.. teaspoon th yme liz teaspoon basil 1 tomato, skinned, seeded and chopped 1Vz tablespoons Swiss cheese, grated 1 1/2 tablespoons Monterey Jack cheese, grated

Saute mushrooms and onions in buuer, cooking until the juice evaporates. Add the zucchini and bell pepper and cook for 10 minutes. Add remaining ingredients, exce pt cheeses. Place 1f4 cup of the above mixture on each of 10 cre pes. Sprinkle with }1/2 tablespoons of grated Swiss cheese. Ro ll up the crepes and place seam side down in an oiled 13 x g·inch pan. Cover and bake for 30 minutes at 350°F. Heat sauce. Cover crepes with sauce and sprinkle with grated Monterey Jack cheese.

106

Sava nnah Style

Scn'cs 6 4 medium ·sized potatoes (abou t 2 pound s) 4 slices bacon \l.t cup bUller o r margari ne I medi um -sized o nio n , thinl y sliced I clove ga rlic, minced

teaspoon sa il 1/., teaspoon peppe r Vol teaspoon th yme leaves 2 medium-sized tomatoes, peeled and diced 2 tablespoons parslc)'. cho pped

3/-t

Peel the potatoes and cut into slices about v., inch th ick; set as ide. In a large. heavy fr yin g pa n , fr y baco n slow ly umil browned
Serve garn ished with parsley a nd crumbled bacon . Serves 6 3 cu ps sweet potatoes, cooked and mashed 'I~ cu p bulter, mclled 12 cup eva porated mil k

3 eggs I cup sugar teaspoon sa il

'I~

Mix the above ingredi cllls well. Po ur into a buttered bakin g dish . Top wi th the fo ll owing: '1~

cup self-rising nOllr 2 tablespoons bUllcr, mchcd

'12 cup light brown sugar. tightl y packcd V. cup peca ns. chop ped

Blend these ingrcdicnts by hand using a pastry bl ende r u ntil a coa rse, crumb-l ike mi xtu re. Sprink lc on LOp of the sweet pOlatO mi xlure. Bake uncovc red a t 350°F until brown , approxi mately 15 to 20 minut es.

Vegetables, Rice and Pasta

107

Se rves 6 to 8 8 ounces cream cheese V2 cup butter Juice of 1 lemon 2 (10 oun ce) packages chopped , frozen spin ach , cooked a nd drain ed

14 oun ces can ned a rtichoke heans, drain ed an d sli ced ] cup grdted Parmesan cheese

Soften cream cheese and butter with lemon juice in to p of doubl e boiler. Add chopped spinach and Pannesan cheese. Place artichoke slices in a greased casserole and pour spinach mixture over artichokes. Bake at 350"F for 15 minutes.

Serves 6 I pastry pi c she ll 2 ( 10 ounce) packages fro ze n cho pped spinach V2 teaspoon salt 4 eggs

I cup so ur crea m I V2 cups coa rse bread crumbs 6 ta blespoo ns bUlle r, melted 1/2 ClIp cheese, shredded

Precook pie shell untill ightl r brow ned . Cook spi nach accordin g to instructio ns on packa ge. Dra in we ll a nd add sa lt to spi nach . Place drain ed spin ach in pie shell and COl'e r with eggs. Lightl y whi p sou,· cream to ma ke it spreadable and cover lh e eggs with it. T oss bread crumbs in butter and shredded cheese and sprin kle ove r so ur cream . Bake in a pre heated 350°F ove n 20 to 30 minutes. Th e eggs should be set li ke poached eggs. Do n OI overcoo k. Use one package of spin ach for a deep di sh pi e shell ; li se 2 packages fo r a quiche pan.

Sav"'J.nnah Style

108

Serves 6 VI!

[0

8

'A! tcaspoon nutmeg Cayenne, to Laste 5 eggs I cu p milk 3 cups spinach. cho pped and

onions, finely chopped 5 tablespoons butter % cup plus 2 tables poons bread crum bs 12 cup Gru yere or Swiss cheese, grated Clip

coo ked

3 eggs, hard-cooked

VI! l easpoon salt

Cook onions in 1 tablespoo n bUlte r over low heal for 10 minutes. 0 0 no t let them color. Combine onions with 0/., cup bread crumbs, cheese, sa lt and freshly gra ted nutmeg and cayenne , to taste. Bea l in 5 eggs. one at a lime a nd gradually ad d milk hea ted wi th remain in g butter umit milk is hOl and th e bu tter mehed . Fold in spinach and pour mix ture intaa buuered J V2-qU3rt mold. Sprinkle with 2 L
J-pilZtlcIL Cusbvd viill cffoliandLzis&Jauc& I ClIp cho pped spinach , cooked

Serves 6

3 eggs, we ll bC;'llen I V2 cups mi lk Hollanda ise Sauce, see I ndex

Com bine all ingredi cnts a nd bake in a butlcred casserole at 350°F for an hour or less. until set. Pou r Holla nd aise Sauce over cllsl,arcl.

109

Vegetables , Rice and Pasta

Serves 6 to 8 2 ( 10 oun ce) pac kages cho pped , frozen spin ach 'Iz po und mushrooms 6 tablespoons bUller I tablespoon OOll r 'Iz cup mil k

'/2 teas poon sa lt Pinch dry Illu sta rd Dash red pe pper 16 o unces canned articho ke bouo ms or 9 o unces froze n a rticho ke hea rts, d rai ned

Sour Cream Sauce: V2 CUp sour crea m '/2 cu p mayo nna ise

2 tables poons lemo n juice

Cook spin ach acco ,'ding to d irectio ns, d ra in a nd mas h, Cut crowns fro m m us h rooms, saute in butler, remove and se t aside. Reserve stems. Ad d fl o ur to melted bU ller and cook until bubbl y. Bl end in milk , Add seasonings. chopped mus hroo m ste ms a nd spin ach . Butter 2.q uan casse ro le . Put a rt ichokes o n bo ttom of (;'Issc roi c und cuvc " wid l spin ac h mi xUlre. ( If usin g f roze n articho ke hea n s, cook acco rding to d irectio ns.) Mix in gredi en ts for sour cream sauce a nd po ur over spinach. Arrange mu shroo m crown s ove r sa uce. Hea t 30 m in utes in 350°F oven.

Serves 6 'I cups squ ash , cooked a nd

fi nely mashed V2 cup o nio n, min ced 3 eggs, beaten VI cup margarine, me lt ed

10

8

V2 cu p sharp cheese, gratcd I V2 teas poons salt \I:..> (CilSpOo n pep pe r I teaspoon basil V.I Clip brcad crumbs

Mi x above ing redi ents in o rder listed . POllr illlo it greased 2quart r ing mold and set in pa n o r ho t walcr. Ba ke at 3500F for:;O to 45 minutes. Unmo ld o n plattc r a nd fi ll CC Oler with buttcred French g reen beans.

11 0

Sa va nnah Style

Se r ves 8 3 ( 10 ounce) pac kages froze n, chopped s pinach 4 ta bles poo ns bUlle r 3 ta bl es poo ns n Olir Sail, [Q tasle

Das h ca ye nn e

2 teas poo ns Dije ll m ustard I cup milk 3 tablespoons Sw iss cheese.

grated if2 Ctl p Parmesan cheese, gra ted 4 tables poo ns li ght crea m

Coo k spinach with o ut addin g an y water ; drain th oro ughl )' a nd sc t asid e. Melt bUlle r ; rem ove from heat a nd add flour, sti rr ing wel\. Season with sall , ca)'cnn e and mustard . RClUrn to heat a nd add milk , stirring co nstantl y until mix ture bo il s. Add cheeses a nd li ght crea m. Simmer 5 minutes. Combin e with s pinach a nd refri ge rate or freeze. T o ser ve, bring to roo m te mpe rature. Ba ke at 350°F for 15 LO 20 minut es . Ca n also be baked in to ma to cases.

Se rves 6 2 cups buu c rnul squ as h

3 eggs I cu p suga r

liz cu p margarin e, melted to II:? teaspoo n powd ered

1/ \

gmger

Bake squash a t 350C F for a pp rox im atel }' 50 m in utes, or u ntil it ca ll be forked easil )'. Discard seed s, scoop ou t a nd reserve p u lp. Combine p ulp and re maini ng in gredie m s. Beat at high speed o f c1ectI'ic mixer u n til sq uash is thorough l), blen d ed. POllr in to a greased loa f dish (4 Y2 x BY2 X 21/2 inches). Bake at 350c F un til casserole is se l, abollt 45 minutes.

III

Vegetab les, Rice and I'asta

Serves 4 to 6 1 large eggplan t 6 tablespoons bu tte r or marganne Y2 cup onion , minced 1 cup mushrooms, sli ced

2 cups C heddar cheese, grated 1 cup soft bread crumbs Salt , to taste Pepper , to taste

C ut eggplan t in haJf lengthwise and scoop a u( interior leaving

V. inch shell . C ut up scooped out portion and Saute in 4 tablespoons butter . Coo k until te nder . R emove fro m pan . Use rest of butter to saute onions and mushrooms; return eggplant pieces to pan and add grated cheese, crumbs, salt and pepper. StufT filling into shells and sprinkl e wi th grated cheese. Bake, covered , 20 to 25 minutes at 375 °F. C ut in halves or thi rds to serve.

Serves 8 3 cups yellow squ ash (u se fresh only) 1 large onion 3 fresh tomatoes Salt and pepper , to taste

Buttered bread crumbs, op tional Butter, optional Parmesan or Cheddar cheese, optional

C lean and slice sq uash . Slice onio n paper thi n. Peel and slice tomatoes. Layer vegetables in a buttered casserole addi ng salt and pepper to taste end ing with a squ ash layer. T op wi th buttered bread crumbs and/or cheese. Bake in 350 OF oven for 45 to 50 minutes or until hot and bubbly. Casserole may be made witho ut topping.

11 2

Savannah Style

Ser ves 4 to 6

3 to 4 medium zucchini II.! teaspoon ground white pepper

V4 teas poon sa lt Parmesa n cheese, grated

Peel zucchini; gra le or julienne and d rai n on pape r towels. squeezingoul excess moisture. In non-stick pa n, saute zucchini 2 [0 4 minutes, stirring over medium fl ame. until heated through. Toss with salt, pepper and seaso n with Parmesan cheese to taste (at least V. cup). Serve immediately.

Zucchini can he sauteed with '14 cup margarin e. Al so, V2 cup cream can be added just be fore serving.

ZuccliiTLi CafUJeS 3 slices bacon 6 medium or 8 small zucchini I egg. slightly bealen 1/., cup heavy cream I cup Swiss cheese, shredded

SOUT

Serves 6 to 8

Va teaspoon nutmeg Salt and pep pe r. to taste 2 tablespoons dry bread crumbs Bo ilin g wate r

In skillet, cook bacon until crisp. Drain. cru mble a nd set aside. reserving fat in skillet. With teaspoon, hollow out zucchini in canoe sha pes, rese rving pulp. Blanch canoes in wate r for 2 minutes. Drain and set aside. Chop reserved pulp a nd sa ut~ in bacon fat until crisp. tender, combining with bacon and remaining in gredie ms, exce pt fo r bread crumbs. Sprinkle one teaspoon bread crumbs into each ca noe and fill with zucchini mixture. Place in a sha llow ba king dish a nd pour one inch hot water into dish. Bake in 350°F oven 30 minutes or until knife inserted in zucc hini mixture comes out dean.

Vegetables, Ri ce and Pasta

113

Serves 6 to 8 1 pint cherry tomatoes 2 teaspoons salt 1/2 teaspoon black pepper 1/1 teaspoon sugar 21/2 teaspoons sweet basil

14 ounces canned anichoke hearts, drained and rinsed 6 tablespoons butter I cup bread crumbs, fresh 1/2 cup Parmesa n cheese, grated

Cut tops off cherry tomatoes (on ly a thin slice). Combine salt, pepper, sugar and sweet basil. Cover each tomato with spice mixture. Alternate tomatoes and artichoke hearts in a buttered lO x 6 x 2 inch baking di sh . Melt 2 tablespoons butter, toss in bread crumbs and toast slighlly. Di ce remaining bUller and place on top of artichoke and tomatoes . Combine bread crumbs a nd Parmesan cheese. Sprinkle half of bread and cheese mi xture over anichokes and tomatoes. Bake at 400"F for 3 to 5 minutes. Remove from oven and sprinkle with remainder of bread and cheese mi xture. Broil on middle rack for 2 to 3 minutes or until golde n brown. Serve hot. This may be removed from cassero le dish and used to garnish a meat planer.

Serves 12 6 large tomatoes I;" teaspoon salt 1/8 teaspoon pepper 8 tablespoons sha llots, finely minced 1/2 teaspoon garlic powder

2 tablespoons basil 4 tablespoons minced parsley 1/1 teaspoon sugar 1/1 teaspoon thyme I cup fresh bread crumbs Olive oil

Cut tomatoes in half. Leave skins on, but seed and squeeze. Sprinkle lightly with salt and pepper a nd place them in a buttered, shallow pan. Toss together shallots. spices and bread crumbs. Fill tomatoes and drizzle with olive oil. Bake at 400"F for 10 minutes.

11 4

Sava nnah St ylc

Ser\'es 8 I I :! cups dried cow peas.

soaked overnight I cup ccler y, chopped 2 medium onion s. chopped

% pound hog jowl. chopped vcr y lin e Rice

Combine all in gred ient s except rice in heav y pot and cook in ple nty of wate r un til peas are done. app rox im ately 2 10 ::\ hou rs. Fo ld in raw rice, the am ou nt depe ndi ng 0 11 allloullt of liquid in pOL (Usc I CLIp rice to 2 cups liqui d). Coo k ullti l rice is d Olle.

Ser ves 6 'I:! pound wild r ice I/., pou nd bUlte r 2 to 3 wbles poo ns fl o ur I cup he;lvy crealn If:! 3/4

2 ou nces sli vered a lmond s, toasted SallLO taslC Buttered crumbs

cup she rry pound fres h mushrooms, sliced

Wils h , soak, a nd scrub wild rice. Cook in bo ili n g, salted water untillcndcr (abo ul 30 minutes). Drain and Slea m dry. Meanw hile . saUle sliced mu sh rooms in bulte r. Add nour and cream, slirring co nsta n lly. Ad d cooked rice and sti r in sherry. Do nol ove rcook. Add almo nds and slir. PUl in we ll- greased casserole and lOp wi lh bultered crumbs. Bake at 350°F until heated t h rough and lig ht brown on to p. If dish is to be r eheated. ad d more cr ealll or sh err y. T hi s may be do ne 0 11 top or Slove, add in g bUllered crumbs before se rving.

Vegetab les. Ri ce ;llld Pasta

11 5

Serves S VI pound ba coll V:> c:up onioll. dltlpped I/:> cup cci er y. chopped II I ClI P g-rcclJ pepper, seeded and chopped 2 cups ricc. ull cooked

2 ( 16 ) o un cc GillS Wlllaloes. pureed ~~ teaspoon s sa lt Ifl teaspoon pe pper I tcaspoon su/{ar VII teasl}oon "J'abasco

III a larg-e fr ying pan. fr y baLon until cris p: remove from pan. Crumble and rese r vc. Saute onion s. ce le l'y alld green peppcr in bacon grease LIlli il tcllder. Add ric:e. [Omal.oes . cnllllhied ba con. and seasonings. ( :()ok 011 (OP of the stove for 10 minut cs. POLlr into large . gTeascd Glsserole di sh. cover ti ghtly and hake at ;\50°F fo r I hour.

Serves 10to 12

6 ounces long g rain and wi ld r icl.! I V~ cu ps cdefY , chopped I II:> cups mu shrooms , sliced V:> cup butler 8 ounces packaged he rb seasoned Sluffing

cu p hot wale I' (2 o un ce) jar pim entos, sliced and (b'ained V:> cup parsley, chopped

Cook rice as directed. Whil e rice IS cookin g, Sau le celery and mushroom s ill buu.er. Add hOI water to stu ffin g mix and add mix to cooked rice, along with celer y and mus hrooms. Add pimentos and parsley. Bake a l 3500F for 20 to 30 minutes. Usc as Sluffin g fo r IUI'key or prepare as a sid e dish.

Savannah Slyle

116

Almond CUI'''JJ -f1.1Ce1 cup rice V. cup butter 1 onion, di ced

1 bell pepper , diced

V:! cup slivered almo nds, toasted

Serves 6

I cup white ra isins

2 cups chicken broth 1 teaspoon curry powder 1 teaspoon orange rind, grated 2 tablespoons chutney 1 tablespoon p im ento, chopped

Saute rice in butter until white . Add seaso ning , vegetables and

liquid . Cover after coming to a boil. Cook over low heat for 45 minutes. Add heated chutney and toasted almo nds .

Serves 4 to 5

Y4 cup oil V. cup butter 1 m edium onion, d iced 2 garlic cloves, minced 1 pound fre sh spin ach , cleaned with stems removed

1 teas poon basil liz teaspoon salt V. teaspoon pepper liz cup Parmesan cheese, grated 4 ounces vermicelli or spagheui . cooked according to package d irections

H eat oil and butter. Add on ion, garlic and spin ach ; cook 10 minutes . Add sp ices and cheese ; cook 5 addition al minutes. Serve with sloued spoon immediately over hot spaghetti . Pass additional Parmesan cheese . G ood side dish fo r veal.

117

Vegetables, Rice ,md Pasta

Serves 12

2 (8 ounce) packages fine noodles 3 cups small curd cottage cheese 3 cups sour cream 8 ounces cream cheese 2 cloves garlic , crushed

2 green onions, finely chopped 2 tablespoons Worcestershire sauce 3 tablespoon s horseradish I ]/z cups Parmesan cheese, grated Salt and pepper, to taste

Cook noodles in salted water according 1O package directions. Blend together first three cheeses, garlic, onions, Worcestershire sauce , horseradish a nd I cup Parmesan cheese. Mix we ll. Add salt and pepper to taste. Blend cheese mixture with cooked noodles. Sprinkle remaining I/z cup Parmesan cheese over top. Bake at 350°F for 25 minutes, until bubbling. Can add buttered bread crumbs to I/z cup Parmesan cheese before baking. One-half pound sliced , cooked and crumbled bacon may be blended inlO mixture before baking.

Serves 6 I (6 ounce) package small egg noodles I cup collage cheese 1 cup sour cream 1/4 cup onion, finely chopped l/.t cup Parmesan cheese, grated

1 clove garlic, minced I teaspoon salt 1/2 1O I teaspoon pepper 2 eggs, well beaten 1/4 cup dry vermouth

Cook noodles in boiling water until tende r. Drain. Mix remaining ingredients ilnd add noodles to this mixture. Place in a greased 11/2-quart casserole and bake for 30 minutes at 350°F.

From almost th e beginnin g Savannah has o ffe red its resid ents a variety o f places to shop. Some o f the city's o lder citizens still re member Ferbe r's, a confectione ry that di spensed Sava nnah tradit ion in th e form of ribbon Gilldy. Recalled o ne Sava n nah ia n, "No part y I e ve ,· went ) 0 lacked those entici ng coils in pink , g reen or white which d eco r

In some Savannah famili es, it was the man of the hOllse who stopped by lhe market on his way to the o ffi ce to select the fami ly's meat and poultry and have it sem home by a se rvan t. Then the mistress or her coo k mi ght select vegetables and sea food from the many colorful men and \\'omc n who traversed the streets calli ng in lihing tones, " Here swimp, here crao," or "Hyah corn, Hya h okra goin ' by yer, " One of the favorite s amo ng these vcndors was an ice cream seller known as O ld Man Green who attracted many custo mers with his catchy chant: "lee cream , Made in the shade, sold in the sun , If you haven't got a nickel , you can't gct none,"

~_cSea1'ood

__________

12 1

Serves 6 to 8 I large Ogeechee roc shad (5 to 6 pounds) Salt Pepper

la rge Bermuda onion 4 strips bacon, or mo re I quart mil k

Have roe shad cleaned and head removed. This recipe does not call for using the roe, so prepare the roe as you wish. Season shad well wit h sa lt and pepper inside and out. Slice Bermuda onion and place on rack in the bOllom of a covered roaSler. Salt and pepper the on ion . Place shad on lOp of onion and place strips orbacon o n lOp of shad . Pour milk in bottom of roaster. Do not pour over shad. Cover roaster, making sure it is airtight. Cook at 250°F for 7 to ?II:! hours. Do not open oven until cooking lime is complete. Remove cover and brown shad under bro ile r if desired. All shad bones will have dissolved.

Serves 4 to 6

I shad. filleted 2 pairs shad roe Juice from half of lemon Seasoned sa lt

Paprika Bulter Bacon

Drizzle lemon juice over shad and sprin kle with seaso ned sail and paprika. Dot with butler. Sprinkle roe with seasoned sail. Le t baco n soften for a few minutes so thal you may wrap co mpletely arou nd roe. Sec ure with toothpicks. Place in greased baking pan and bake in a preheated 400°F oven for 10 minutes. Baste with pan juices and broil until browned. Remove fish from pan and continue broiling the roe until bacon is crisp. turning once when needed. The bacon-wrapped roe may be cooked separately in a frying pan in a small amou nt of cookin g o il.

Sava nna h Style

122

Serves 6 2 pi eces shad, approxima tely 3112 to 4 pounds together pair shad roe 2 tablespoons parsley cho pped 2 t.ablespoon s onion , chopped

tab lespoo ll buuer 112 cup so ft bread crumbs Salt a nd pe ppe r, LO taSle Flour Buue r White win e Lemo n wedges

t\'lake a stu ffing by boiling roe in wa ter 2 minutes. Drain and sp lit roes. Mix with pa rsley, onion, butter. bread crum bs, sa lt and pepper. Pl ace one pi ece o r sh ~ld in a greased baking pan. Cover with SlUffing. Lay other piece or shad on top. Sprinkle wi th Oour. DO{ with butt er a nd add a little dry white win e. Ba ke at '100°F for 30 minutes, basting freq ue nLl y. Se rve with mehed butter and lemon wedges.

Serves IOta 12

6 trout fillets Sa lt and pepper Fl our II I cu p olive oi l

Ifz cup bUll er, meh eo Ifz cup bbn chcd , sli ve red

almo nds J uice of I lemo n

Seaso n fillets with sa lt and pepper. Dredge with Dour. Saute in oli ve oil until brow ned on both sid es. Arrange in large, shallow baking dish. Combine butter, almond s a nd lem on juice and pour over fill ets. Bake at 400°F for :'> to 10 minutes or lIm il a lmo nds a rc ni cel y browned and fish flakes easily with a fork .

123

Seafood

Serves 6 6 fillets of sole or flounder 6 celery tops 2 bay leaves Parsley Pinch thyme 1 small onion, chopped

~

cup white wine Vt pound mushroom s, sliced Butter Vt cup sherry Salt and white pepper. to taste 1 cup white sauce

Trim edges and skin from fish , cover trimmings with water lO make a fish broth. Strain . Add celery tops, parsley, bay leaves, thyme, onion and white wine lO broth. Cook , covered, unliJ herbs arc done. Strain. Place fish, skin side down, in buttered pan. Pour broth over and bake in 350°F oven approximately 15-20 minutes , depending on thickness of fillet. · Saute mushrooms in butler. Add sherry, salt and pepper; mix and add to wh ite sauce. Pour sauce over fish when ready to serve.

Serves 4 2 to 3 pounds fillet of fish V. pound butter V. cup lemon ju ice !.1! cup dry white wine

Salt, pepper a nd paprika , to taste Parmesan cheese, grated

Preheat oven to 500 of. Place butter in shallow baking dish (9 x 13 inch) and place in ove n until browned . Reduce heat to 400 °F. Place fiUel s in dish, flesh side down, and return to oven for 5 to 10 minutes, dependin g upon thickness of fish . Remove from oven. Turn carefully and baSI C with pan j uices. Mix lemon juice and white wine and pour over fish . Sprinkle with salt, pepper, paprika and Parmesan cheese. Return lO oven until done , approximatel y 10 mi n utes, unti l flakes easily when forked. Baste once or twice wit h pan ju ices. Serve in sauce.

Savannah Style

124

TJaked.%1L Vil-flJ'~ J't uftfr?e, Stuffillg: 4 tablespoo ns butter 3 tablespoons shallots or sca llions. fi nel y cho pped 1J2 cup cooked , fresh spin ach , fin ely chopped a nd squeezed dry, or, 10 ounces frozen (thawed, but not cooked ) spinach , squeezed dry Fish: 4 to 5 pounds fish, cl ean ed , scaled and boned but with head a nd tail left on (snappe r, noundcr, trout) 6 tablespoons butler , melted

Se rves 6 to 8

2 cups bread crumbs 2 to 4 tablespoons heavy cream 1/.. teaspoo n le mon juice 112 teaspoon salt Pe pper, freshly ground

1 cup dry while win e 1 tablespoon butte r , so ft ened Watercress or parsley Dt:l:ortttivdy UIL le mons

StU/fi'lg Prepa ratioll:

Melt butler and cook shallots unti l so ft. Add spin.,ch and cook for 2 to 3 minutes to evaporate moisture . Transfer to bowl and add bread crumbs. cream , lemon juice, salt a nd peppe r ; mix. Fish Preparatiorl: Pre heat ove n to 400°F. Was h fish tho roughl y a nd dry with paper towel. Fill with stuffin g mixture a nd lace closed with sm;'lll skewe rs and criss-crossed strin g. Brush 2 tablespoons mel ted bu tte r on bottom of shallow bak in g .m d se rving dish. Pl ace fish in dish and bru sh lOp with 2 tablespoo ns melted butter, then salt and pe pper fish. Co mbin e res t o f melted butter with win e a nd pour around fish. Bake. uncovered , on middle rack o f ove n, basting eve ry 5 to 7 minutes. If wine evaporates, add up to 3/., cup more. Bake 40 to 50 minutes until fish is just firm. Tran sfer juices to small pan and reduce oye r hi gh hea t until syrupy. Remove from heal, stir in 1 tablespoon soft butter and pOllr sauce over fish. Garnish with parsley or wa tercress and lemon halves with t.o p and edge Cut zig-zag. Se rve with hollandaise sauce on th e side.

125

Sea rood

Serves 6 {) rillets or so le 1 cup wa te r or fish stock Sa lt and pepper 6 tablespoo ns bu tler 2 shallots. ch opped o r slllall onion

v:! cu p dry white win e 1 tablespoon nour II:! cup cream

Halve fill ets le n gt h wise a nd ro ll each ha ir. Fasten with toothpicks and place in a ski lle t. Add water or fi sh stock , sa lt , p epper, 3 tablespoons butter, sha llots a nd winc . Brin g to a boi l, reduce heat and simmer unti l fi sh is white in center, about 12 to 15 minutes. Remove to hot platte r a nd keep warm . Reduce liquid in pan lO one·third. Ad d nour blended wi th crea m. Add r em a inill g b Uller. Heat, slil"l'in g unti l smoot h . Strain a nd pour over fi sh.

Serves " to 6

V4 cu p lemo n juice V:. cup lime juice 1/.. cup o live oi l I clove garlic , minced I teaspoon basil teaspoon oregano teaspoon sa lt

·/ 1 teaspoon pepper, rreshl y groun d 2 pound s fish fillets. l il t inches thick 2 bell peppers, seed ed and cut ill I inch pieces 2 oran ges, cu t in chunks

Co mbine lemon and li me juices in 2·quart glass bow l. \\Ihi sk in oil and spices. Cu t fi sh in I V2 in ch cubes; add cubes to marinade and toss weU. Let sta nd at room tempe rature 2 hours; sti r occasionall y. Drain fish and reserve marinad e. Heal ove n to 550°F or broil. Thread fi sh c ubes alternate ly with gree n pepper and o ra nge chunks o n s kewers. Place skewers o n rack in 15 x IO x I inch pan . Broi l 4 to 5 inches fro m heal; turning a quarter lurn 3 limes and ba s lin~ with m ari n ade aboUl61O 8 limes . Hea l remaining m arin ad e and ser ve wi th fi sh .

Sava nnah Stylc

126

red snapper, 4 to 5 pound s

Salt and pep pe r. to tas te 2 tabl es poons bulte r

Sa uce:

3 slices bacon 2 large onions, fin ely chopped 2 (1 6 ounce) ca ns tOlmtt oes I sprig parsley, chopped

lJ.. teas poon th yme 2 bay leavcs Salt and pepper , to taste Le mon slices Pa rsley

Rub inside and out of sna pper with sail and peppe r. Put in 9 x 13 inch baking dish and d ot with butter. Bake aL 400° F fo r 15 minutes before cove rin g with sauce. Sallu:

Fry bacon in skille t. Re move bacon a nd saute onions in grease. When onions a re brown , ad d tomatoes. Coo k a fe w minutes a nd add parsley, thyme, bay Ic;w cs, chopped bacon , salt ;md peppe r. Let cook until wa te r from tomatoes has evapo rated . Add sauce to fi sh in oven afte r 15 minutes. lowe rin g tempe ratu re to 350°F. Ba ke aboul 45 minutes. basting fi sh with sa uce. Add a little wa ter if necessa r y. Garnish with lemon slices a nd pa rsley.

_I 19-

Seafood

Serves 4

3 to 5 pounds red sna pper l1: cup butt er Flour Fresh di ll Salt

Coarsely ground bl ack pepper 3 tablespoons white wine Cucumber sli ces Paprika

Have the fishmonger butterfl y a red sna pper , leavin g head and tail on , so th at it is gutted , gilled and o pen down middle. Wipe fi sh d ry and brush in side and out wi th melt ed butt er , reserving some . Lighdy dust inside and out with flour , th en sprinkle liberally with salt and freshly ground black pepper. It is important to du st in side and out with fl our and spi ces. Place fresh diU weed inside. Close fish . Pl ace in bUllered ba king di sh along wi th white wine. Bake in prehea ted 400 OF oven for 35 minutes. Baste at least once with reserved butter . Lower oven temperature to 350 °F if butler becomes too dark . Be sure to keep liqu id in bottom of pa n . Remove dill to serve; place split pimento stu ll"cd oli ves in eye socket. Deco ra te with slices of cucumbers and paprika . Serve with new potatoes, sour crea m and dill weed .

Serves 8

8 salmon steaks, Y. inch thick :y. cup dry vermouth :y. cup oil 1!4 tablespoons lemon juice ¥4 teaspoon salt Dash black pepper , fres hly ground

)It

teaspoon thyme

Vi teaspoon marjora m teaspoon sage 1 tablespoon parsley, finel y chopped

1/8

Place salmon steaks in large pan . Mi x re ma inin g ingredients and pour over salmon . Let stand 3 to 4 hours in refri gerator , turnin g once. Preheat bro il er. Remove fi sh, reserv in g marinade. Place fish on greased broiler rack and broil until brown . T urn carefully and brow n other side . Cook a bout 15 minutes unt il fork tender , bru shing frequ entl y with ma rinade .

Sava nn ah Style

128

Serves 4

2 cups salmon, coo ked or canned Milk I;;' cup butter V
1/-1 teaspoon sa lt

Vol teaspoon Tabasco 1 VI! cups mild cheese, grated 2 cups spinach, cooked and drained

Preheat oven to 425°F. Drain and flake salmon. reserving liquid. Add e nou gh milk to salmon liquid to make 1V2 cups. In saucepan, melt butter and add flour; stir until blended. Bring milk mixture 1O a boil and add to flour and butter, stirring briskly until smooth a nd thick. Season with mustard, salt, Tabasco and 1 cup cheese. Place spinach in four individual greased casseroles. top with salmon , sauce and remaining cheese. Bake. uncovered, fo r 15 minutes.

Serves 4-6 16 ounces canned red salmon VI! cup heavy cream V2 teaspoon salt 1/8 teaspoon pep per I/~ cu p green o nion, chopped

I tablespoon pa rsley If:? teaspoon lemon juice 4 eggs, sepa rated Hollandaise sauce, see Index

Preheat oven to 400°F. Drain salmon , remove bones and skin. Flake and mash with fork. Add cream, salt, pepper, onions, parsley and lemon juice. Beat egg yolks and add to salmon mixture. Beat egg whites until they form soft peaks and carefu lly fold into mi xture . Grease 6 4-ounce ramekins or 4 6-ounce ramekins and pour in sa lmon mixture. Place in pan wi th 2-inch sid es; pour in 1 inch of boiling water. Bake 15 to 20 minutes, longer for large ramekins. Unmold, arrange on planer and top with Hollandaise sauce .

Seafood

129

Serves 8 to 10 I envelope unflavored gelatin V.. cup cold water 1/ 2 cup boiling water ]/ 2 cup mayonnaise I tablespoon lemon juice I tablespoon onion, grated V2 teaspoon Tabasco V2 teaspoon paprika I teaspoon sal t

2 cups red salmon, drained and flaked I tablespoon capers, chopped ]/2 cup heavy cream, whipped Olives, sliced Eggs, hard-cooked and sliced Pimento Lemon slices or wa tercress ror garnish

Soften gelatin in cold water. Add boiling water and stir until gelatin is dissolved. Cool. Add mayonnaise, lemon juice, onion, Tabasco, paprika and salt; mix well. Chill until consistency or unbeaten egg whites. Add salmon and capers; beat well. Fold in whipped cream. Garnish bottom and sides of oiled 2-quart fish or other mold with sliced olives, hard-cooked eggs and pimento. Pour mousse careru lly into mold and chill. Unmold and garnish with lemon slices or watercress. Serve with dill sauce. Dill Sauce:

I teaspoon salt Pinch pepper Pinch sugar 4 teaspoons lemon juice I teaspoon on ion, grated

2 tablespoons dill weed, finely Ctil or I tablespoon dry dill weed I V2 cups sour cream V2 cup cucumber, peeled, seeded and grated

Mix all in gredients together. Stir and chill. Serve with Salmon Mousse.

130

F'oadled %fl 1OilI£ 1J)inbAnd ~Fe1'S 2-3 pounds fish fi ll ets 2 celery stalks, cho p ped I/:.! o nio n, sliced 1 to 2 bay leaves I le mon, sliced ve r y th in Caper Sauce: 2 ta bl es poon s butler 2 tables poo ns Oou r

Sen'cs 4 to 6 Dash sa lt

Ground whi te pepper 2 cups wate r 1 c up wh ile wine

I V:! cu ps liquid 4 ta blespoons capers. dra ined

Place ce lery, on ion. bay leaves and lemon slices in bOllom of shallow pan (or fi sh poache r), L'1Y fi sh on top ; seaso n with sa lt a nd pe pper. Po u r water and win e o ve r; poach o n l O p o f stove fo r 20 min utes (liquid shou ld be hot enough to bubble. not a roll in g boi l) or u ntil fish Oakes easil y. Whe n done, r e m ove fi sh LO warm p latte r . Remove bay leaves a nd g rind all solid s a nd liqu id in food processo r or ble nd er . Sauce: Make a rou x with Oo ur a nd butter ; add liquid mi xllI re and stir u ntil th ickens. Add capers a nd serve over fis h. Reserve so me sa ll ee to pass a l table. Serves -1 to 6 I/:! cup bu ttcr , mclted 4 sha llo ts o r scallio ns, fine ly

chop ped cup cid er vinega r If:! teas poon sa il II I

Dash Ta basco Dash white peppe r I tablespoon parsley. cho pped I pOll nd lu m p crab meat

Saute's hallo ts in bu tter u ntil transparent. Add vi negar. sal t. Tabasco, peppe r and parsley a nd simmer a few minutes. Add crab mea t. Stir mix tu re ca refull y so that it rema in s in lum p for m. Ilo u r in to o\'en-pl"Oof ,·a mck in o r pic pla te. Broil 3 inches fr o m heat fa ,· aboll t 8 minut es o r u nti l j ust browned . Se rve with rice 10 abso rb the delicio ll s j u ices.

Se rves 4

2 shallots. chopped o r I

2 po und s fish fille ts

sm all o nio n % cup fres h mush rooms, sliced V:.! tC;lspoon sail II I te;lspoo n black p e pper , fres hl y ground

I cup dry white winc 2 tablespoo ns whit e sa uce III cup heavy cretlll'l I t;lblespoon bUll er tablespoon chi vcs, cho pped 1 tablesp oo n parsley, chop ped

J>rc heat oven to 350°F. Butter o bl o ng baking di sh ; arrange shallo ts and mu sh rooms o n bottom o f di sh and sprinkle with salt and pepper. Place fi sh o n top. Add win e a nd cove r wit h buttered wax paper or foi l. Bake approximatel y 15 m inu tes unti l fi sh flake s e(lsil y with fork. Drain j uices in to a sa ucepan . Cook until redu ced by o ne- half. Add wh ite sa uce and cream and cook until sa uce thi cken s sli ghtl y. Add butte.", iI li ttle ;:It a lim e. Pour over fish and sprin kle wil h chives and parsley. Wh ile Sallee: I tables poon buller lit ClIp milk I tabkspoo n flou r Salt and pe ppe r , to taste Make a roli X of bUller a nd flour. Add milk , stirrin g co nstan tly. Seaso n with sail and pe pper.

Se rves 6 I cu p cr acker crumbs I egg. bc'lIcn 2 tablespoo ns o il I tablespoo n Dijon mustard I tablespoon Worcestcrshire sauce

Sa lt and pe ppe r, (Q IaSIC 2 tables poon s oni o n , cho pped 2 ta blespoons g reen pe pper, chopped I pound crab meat

Moiste n cracker cru mbs with a littl e water; add beaten egg. Add n :mai nin g in gr edie nts and mi x with crab meal. Put in crab shell s. Dms h wilh a little o il. Bakc at 350°F fo r about 20 minut es .

1:12

Sava nn ah Style

Dah Cakes I pound white crab meat 1 cup green o nion , chopped IIAI cups frc sh brcad crumbs 2 eggs I/~ cup mi lk I teaspoon Worcestershire sa uce

Serves 6

v:!

leaspoon sa lt Vs teaspoon pepper I tablespoo n Dijon mustard 1/.1 cup o il Tart ar sa uce

Mix crab. on io ns a nd :V.. cup of bread crumbs. In another bowl, beat eggs and add milk. Worcestershire sauce, sa lt, pepper and mustard . Po ur this over crdb mixture and mix. Shape into round cakes. Dredge them in the remain ing bread crumbs. He;]{ oil in skillet [0 medium hig h. Fry cakes, turnin g once (abo ut 5 minutes per side). Dra in and serve hot with tartar sa uce.

Serves 8

1 cup rice. cooked 1 pound crab mcal 5 eggs. hard-cooked and chopped 11/2 cups ma yonnaise 1/2 teaspoo n saIL I .. teaspoon caye nne pepper Dash black pepper li s teaspoon crus hed tarragon

I tablespoon minced pa rsley

2 teaspoons on ion, fi nely chopped 5 o un ces canned cva pora ted mi lk 8V~ ounces canned water chestnuts, drain ed and sliced 1/ 2 cup Cheddar cheese. g rated

Combine first 3 in gred ients. Blend together re m ainin g Ingredients except cheese. Combine wit h first mi xture until well ble nded. Fill 8 butt ered sea shell s o r ram ekins. Sprink le wit h cheese. Bake a t 350°F for 20 minutes o r until ho t and cheese is melted.

133

Serves 6 I po und kin g crab meal I If:! cups half-
Dash of grat ed Illlll11Cg 1f2 teaspoon sail 1 tablespoon parsley , chopped I teaspoon le m o n juice

4 tablespoo ns dry sherry Bread crumbs

Ma ke ex tra t hick crea m sa uce, meltin g butte r with bud of ga rlic (remove bud befo re adding crab). Stir in OOUf. Wh en well mixed ,!ncl a thick paste. slowl y add h Ol milk. parsley. lemon rind . nUlmeg. s.dt and pe ppe r. When wcllthickc ned and smoOlh, add she rry and lemo n juice, then add crab meat. Pour into individual bUll cred ramckins and cover with £inc bread crumbs.

Heat in 350°F ove n umil sauce bubbles. Serve with a quarter of le mon nestled in a sprig of parsley.

Sen'cs 8

3 tabl cspoo ns butt e r 3 tablespoons fl our I pint half·and·h alf I teaspoon Worceste rshire sa uce teaspoo n paprika tablespoon lemon juice 2 lablespoons ca tsup S,dt a nd pcpper . lO laSlC

1 ta blespoon shc I"I")' I cup shar p Chedda r cheese, graled I pound crab mea t 2 pounds shrim p, cooked 14 ounces cann ed art icho ke heans. diced Bread crumbs

Make crcam sau ce ofbult er. flour and cream . Add Worceslcrshire sa uce, paprika , lemon juice. catsup. salt and pepper. Add sherry and cheese. In a greased 11 x 7 inch bakin g dish, place seafood , articho kes and crea m sau ce in laye rs. e ndin g wilh cream sauce. Sprinkle bread crumbs over top and bake in 400°F oven for 20 minutes.

. S a V;:lIlIIOl h SI yle

134

Crab JlT2ferid I pound fresh crab m eat (lump preferred ) Y2 cup butt er

2 tablespoons onion, finely cho pped 1 t ablespoon gree n pepper,

finely chopped 2 tabl espoons flour Yt teaspoon salt Y2 teaspoon celery salt Y2 teaspoon white pepper

Serves 6

1 cup milk or half-and-half 2 ta blespoons dry sherry

Dash Tabasco 1 egg 1 tablespoo n fresh parsley. chopped pimento, chop ped Y4 teaspoo n orange peel, grated 1 cup son bread crumbs 2 tablespoons bU ller, melted Paprika

H eat oven to 350 °F. C heck crab meat carefu ll y a nd remove any shell s, making sure to keep crab in large pieces. Meh butter in saucepan over m odera te heat. Add on ion and g ree n pepper and cook until tender. Blend in nour, salt , cclery saIl and white pepper. Gradually add milk or half-and-half and cook until thickened , stirrin g constantl y. Remove from heat and stir in sherry and T abasco. Beat egg slightl y in a m edium- size bowl ; graduall y add crea m sauce to beaten egg. Fold in crab meat, parsley, pimento and orange peel . Spoon crab mixture into 6 well-bullered scallop shell s or 5-ounce custard cups. Toss bread crumbs with mehed butter a nd sprinkle over crab mixlure . Sprinkle with paprika. Bake 20 to 25 minutes o r until crumbs are slig htly browned. Nice served with avocado and grapefrui t salad.

Seafood

135

Serves 6 I pound crab meat

2 tables poons butter I tables poo n co rnsta rch I cup h,lIr-and -half I egg yo lk

Sa il , to taste 1/.1 Clip Parmesan ch eese. gnlled VI cup Swiss cheese , g l'ated Paprika

Saute crab in butter for 3 minutes. Mix co rn starch, half-a nd half, egg yo lk and sa lt; stir into crab until t hickened. Mix in cheese and pOllr into buttered 2-qua n baking dish. Heat at 350°F for 20 minutes. Serve on avocado. toast or in pastry cups. Sprin kle paprika on top for color. Se r ves 6 small g reen pepper, chopped small onion. cho pped I cup celer y, cho pped I pound crab meat po und raw shrimp, peeled and deveilled

I cup ma yo nna ise teaspoon salt

1/ :.>

Pepper I teaspoon Worccstcrshire sa uce cup bread crtnnbs, butlcred

Cook sh rimp . Mix a ll ingredients in casserole ; sprinkle buttered bread crumbs o n top. (Graled ch eese may also be added to cru mb toppin g. ) Hake 30 minutes at 350°F. Do not overbake. Serves 6 to 8 bUlle r 3 to 4 tablespoo ns fl olll' 1 cup sour crea m I cup milk V:l teaspoon pepper V:.> cup CalSUP 112 Clip

1 teaspoon Worceslers hire sau ce V:! pound mu shrooms, cho pped 2 pounds raw sh rimp, peeled and d eve in ed Rice, cooked

Cook shrim p. Make cream sa uce of bUller, !lour and milk. Add other ingred ie nts, stirri ng to blend. Heat well and ;ldd sh rim p. Serve over hot rice.

]3fi

Savannah Style

Jlll'lir1:[u C1'eoleI tablespoon shorte ning I tablespoon flour 2 onions, chopped 2 d oves ga rlic, min ced I large bell pepper. chopped 2 teaspoons parsley, chopped fin e 28 oun ces can ned tomatoes V8 teaspoon red pe pper

Se rves 8 V2 teaspoon salt 2 bay leaves V2 teaspoon celery seed Ij.j teas poon powdered th yme 2 pounds raw shrimp, peeled a nd dcvcin ed 2 teaspoons Worceslcrsh ire sa uce

(optio nal)

In heavy skillet or pal, melt shortening and stir in no ur. Add on ions, garlic, bell pe pper and parsley. StiT until onions beco me transparent then add tomatoes. Season with red pe pper, sall, bay leaves, celery seed and th yme. Add shrimp and cook slow ly, covcred , for an ho ur. Add Wo rcestershirc sauce after 30 m inutes. Serve over rice. This is better prepared a day ahead .

Se rves 4 112 cup butler, melted 3 doves ga rlic. crushed 2 tablespoons o live o il 24 large or jum bo shrimp, peel ed and d eve ined

2 tablespoons parsley, chopped 2 tablespoon s dry white win e I tablespoon le mo n juice Sail and pepper, to taste

Heal butler ga rlic and o li ve oil in a large ski ll el. Add shrimp a nd sa ute on both sides until d one (about 5 minutes). I

POll!' o ff pa n d ripp in gs in to a small sallcepa n. Add the remainin g in gredients. Coo k over high heat I minute. Pour sa lice ove r shrimp and se rve with rice to absorb the juices.

SCaf(lOc\

137

Serves 4 1 pound shrimp, cooked , 1 cup sour cream peeled and deveined 5 tables poons butter, well Salt and pepper , to taste softened V2 pound mu shrooms, sliced 1 teaspoon soy sauce 74 cup Parm esan cheese, grated 3 tablespoons butter 1 ta blespoon flour 1 teaspoon paprika Place the shrimp in a buttered shallow bakin g di sh just large enough to hold them in one layer. Sprinkle with salt a nd pepper . In a skillet, Saute mu shrooms in butter until they are brow ned and transfer to a bowl. Toss the mushrooms with flour and stir in sour cream, softened butter, soy sauce and salt and pepper, to taste . Pour sauce over shrimp and sprinkle with Parmesan cheese and paprika. Bake in a preheated 400°F oven for 10 minutes.

Serves 6 1 ~ pounds raw , large shrimp, peeled and deveined 74 cup butte r ~ cup olive oil 8 shallot s, chopped very fine (about Y. cup)

4 cloves garlic, chopped fine 1 cup stewed tom atoes ~ cup fresh mu shrooms, sliced 1 teaspoon salt D ash pepper ltS cup lemon juice Yt cup parsley , chopped

Butterfly shrimp. In hot butter and oil , saute shallms, mu shrooms and garlic while stirring 3 minutes. Add tomatoes and cook, stirring 5 minutes longer. Add salt, pepper, lemon juice, 2 tablespoons parsley and shrimp. Toss to mix. Divide shrimp mixture into 6 individual baking dishes a nd broil 4 to 5 inches from heat for 10 minutes or just until shrimp arc tender and coral-colored. Garnish with remaining parsley.

Savannah Style

138

Serves 12

6 pounds raw shrimp (headed ), in shells pound bUller. (reserve % pound for se rving wit h corn)

to

14

liz CLIp sa il Ta basco sa uce 16 ears o f corn. broken in half 5 po und s s mo ked sau sage links or sweet Italian sausage

Sallee:

3 cu ps catsup I teaspoon horserad ish. or LO tas le

Dash lemon, 10 taste Dash Worccstcrshi rc sauce, if

desired

Wash a nd rin se s h rimp. C u t sa usage in 2 [Q 3 inch le n gths. Fill one 8 to I O-q uan pOL (or two sma ll er o nes) halrru tl of wa ter. Add II:! cup butter and saIL to wale r a nd brin g to boi l. Add Tabasco to taste. Pur corn in wa l c r and boil 5 minut es. Add sausage LO wale r an d boil 2 to 3 minutes. Add sh rimp LO watcra nd boil3 minutes or until shells begin to scparaLC !'mlll shrim p. Drain a nd ser ve from one large bow l. sc ,"vin g bUller with com a nd sa uce with sh ri mp. This is g reat cooked outdoors ir you h.lv(; a gas bunkr. [ n the low country, this is o fte n served poured in a h eap o n newspapers spread o n tables--no p lates . .. no forks. Se rves 4

One 9- in ch pie shell . unbaked 4 o unces Swiss cheese. g rated 8 ou nces sh r imp, cooked, peeled a nd d eve in ed 4 eggs, bea ten

:Y-I cup mi lk

V:! teaspoo n sa lt VI teaspoo n pepper Dash Ta basco V,I cup o nion, c hopped II I CLIp green pepper. chopped

Li ne pi e she ll with half of th e c heese. Top with cooked shrimp and cove r \\·ith rem a ining c heese. Combine eggs . m ilk . sail . pepper. Tabasco. onio n and g reen pepper a nd bea l wel l. POllr into pie she ll and bake al 375° F for 45 minutes.

139

Seafood

Jfiel'ded eScallop cup flour Vt teaspoon salt I pound scallops 2 tablespoons butte r 1/1

Serves 4 V3 cu p dry sherry I/.] teaspoon tarrago n Lemon wcd ges

Combine flour and salt. Coat scallops with flour. Sa ule in melted butle r 5 to 7 minutes. or until scallops arc done. Re movc to hcated dish. Add sherry and ta rragon to skille t; stir I minu te. Po ur sa uce ovcr sca llops and serve . Se rves 4

2 tabl espoons butte r

to

6

Parsley, finel y cho pped

I l/!! pound s sea sca llops

Sauce: 0/3 cup chili sauce

I tablcspoon lemon juice

li J cup catsup

2 teaspoon s prcpcll'cd mustard

I tablespoon horseradish VII tcaspoon gadic sa lt I tablespoo n Wo rceslershire sauce Combinc ingredients for sauce a nd set aside.

Saute sca llops in butLcr until brown a nd tender. 5 to 8 minu tcs. Pour saucc around sca llops and heat just to bo ilin g. Sprinkle with parsley and serve . Se rves 6 Boilin g watcr 12 slices bacon 24 sca scallops

24 whole wate r chestnuts 2 tablespoons soy sauce 1ft Clip dry whitc will c

Pour boi ling water over bacon. Let stand 5 minutes, th en dra in. Stretch baco n as much as possible. Cut each slice in half. Wrap bacon piece around scallop and a water chcstnut and fasten with toothpick. Cove r with soy sauce and win e in sha llow pan. Marinate for scveral hours. Remove from marinad e and put in 350°F oven until bacon is cooked, approximalcl y I hou r.

Savannah 51 r Ic

140

La '1tItdia1I'ic~ ("f'Jeace- --tl/akel's O,':¥teI'Loaf) I ( 15 inch) loaf French bread 6 tablespoons buttel2 doze n oys ters '12 cup half-and-ha lf

Serves 6

I/., teaspoo n ga d ie powder

2 ta bles poo ns CelCI-Y, chop ped I tablespoon pa rsley, snipped I teaspoon sa il 3 dro ps Tabasco

Sl ice off lOp of loaf and se t aside to use as cover. Remove so ft bre,lel, leaving a shell of crusL. Melt 2 tablespoons bUller in pan, acid soft bread and stir over low heat until li gllll y browned. Remove from pan a nd set asid e. Drain o ysters, rese rving liquid for baSli ng. Heat 2 tables poons butler in same pan : ildd oys ters and saute lightl y on ly umil edges e ll 1"1. Add cream, ga rlic, celery, parsley, salt and Tabasco. Fill bread shell with mixture, cover wit h bread pieces. re place top orloafa nd brush with remainin g butt er. Place in greased shallow pan (~) x I I inch) and bake in 375°F oven for 5 minutes, then baste in oyste r liquid. Bakeabout 25 minutes in a ll , bastin g two mo re times . Slice I inch thick and serve hoI. Good with asparag us for ligh t lunch or dinner.

~steJ'.J' CasiluJ 24 oysters on half she ll V2 cup bulter, softe ned V, ClIp shallots, fin ely

chopped Vol cup pa rsley, finel y chopped

-

Serves 2 or ca n be se rved as

~lpp e ti ze r

lj.1 cup

g ree n pe pper, finel y chop ped Juice of 1 le mo n 2 teas poons pim e nto , cho pped 24 one in ch squares of partia lly coo ked baco n

Pre heat oven to 450°F. Place the oysters in shallow pans o f rock salt (ice cream salt). Cream the bulter, shallots. parsley and green pe pper. Spoon equal portio ns of th e mi xturc ovcr the oysters and top with lemon juice, chopped pimento and bacon squares. Bake until the oysters arc hea ted thro ug h and th e bacon is b rown, about 6 minules.

_

-

Sea fo od

14 1

Serves 4

V, pound butter

3 tablespoons gree n o nio n , chopped 3 tablespoo ns parsley, minced V\1 teaspoon Tabasco

teaspoon Worccslershire sa uce I . po und ba con 4 slices brc.ld, crumbled I pim oysters, wa shed and drain ed

Combine butlcr, o nion, parsley and sa uccs ; cook slow l), until o nions are done. Fr)' bacon until crisp ; d ra in well a nd crumb le . Saute bread crumbs in bacon drippin gs until toas ted . Put a laye r of oysters in baking di sh and coat with buner paste. Crumbl e bacon o n lOp and ad d some bread crumbs. Co ntinu e laye rin g until all oysters are u sed , e nding with bread crumbs. Bake at 450°F for 15 to 20 minutes. Ca n be se rved as a Glsse ro le or o n toast round s.

'lire~ft/'f!/N J'Brimp

And qystet' -pijJd!:

2 cups onion . cho pped 1 cup butter 15 ou nces canned tomato sauce 16 oun ces can n ed wh ole to m atoes, mashed

Servcs 6 to 8

5 cups chicke n b roth 2 cups rice I pound ra w shrimp, peeled a nd d evei ned p im oystcrs. drained Salt and p c p pe r. to taste

Place o nion in 4 q uart pot. brown sli ghtl y with V:.! cup butt er . Add tomato sa uce and who le tomatoes. Let simm e r 30 minut es. Add ch icken b roth , sa lt and pepper and simlll cr another 30 minutes. Brin g to a boi l: add rice. shrimp and oysters. Redu ce heat illllllediate ly 10 \'cr y lo\\', co\'er pot and cook 20 minutes \\'ith o lH removi ng lid, Rcmo\'c lid. stir well and cook 10 m inutes at same heat, Place 1/::- cup bUller in skillet and bum unti l b/1I(k. Pou r h ot burn ed bUlle l- in p ot h' ith shrimp mi xturc . stir again and ser\'e_

1'12

1 cup oysters cup wild rice. ra w V:! cup bUBer , me lt ed 21/ 1 cu ps cracker crumbs V~

Savan nah St)'le

VII [0 II I tcaspoo n Tabasco 3 tablespoons butler, melted Chicken brot h

Drain oysters thorough I)' and reserve liquid. Precook wi ld rice ulllil ;t begins to o pe n. Combine 12 cup melted bUlter. cracker crumbs and Taba sco. Arrange in layers in bUlle rcd cassero le in thi s orde r: V:! crumb mixwre , 112 wild rice, 12 o ),s tcrs: repeal. Top wi th 3 tabl espoons melted bUller. Add e nough chicken broth LO o),ste r liquor LO make III:! cups and pour in casserolc. Top with rema inin g crumbs. Bake in covered casserole 30 LO 40 minutcs at 35 0°F. Uncover and bake 15 minmcs or ulllilli g ht bl"Own.

Scrves 8

3 cups wild and lo ng grain fl ce 12 cup o nion , chopped 2 cups celery, chop ped II I cup bUller 'At cup milk 3 tablespoons nOllr

V2 teas poo n salt teaspoon sage V1 teaspoon th )' me Vtt teaspoon pepper I pint oysters. drained LA! cup buu c r. melt ed Cracker crumbs II I

Cook rice according LO package in slruClions. Broh'll onion and celery in III cup bULLer. Re move from hea l and add mil k, no ur and spices. Add dra ined rice to mi xt ure . Pour into a greased 2-quart casserole. Dra in O),SlC I'S and lei soa k in melted butler 5 (0 10 minUics. POllr over rice mixwre, spreadin g o ),sters eve nl y. Top with cracker crumbs. Bake at 350°F for 45 minliles.

Scafood

Se rves 8 I quart oyste rs

3/., cup ye llow corn mea l % cup Dou r I V2 te
powde r 1/ 2 teaspoon sa lt

Pin ch cayen ne pc p per 2 eggs I cup mi lk Vegetable oil Le mon wedges

Drain oysters: reserve 2 tablespoo ns liquor. Combine corn meal. Dour, baking powder, salt and cayen ne pe pper in I;Il·gc bowl. Beal eggs and mi lk in slll all bow l and stir into corn meal mixturc. Add oys tcrs and 2 ta blespoo ns oyster liquor. Ilour '/.\ in ch oil in sk illet over medi u m hea l. Spoo n 6 fr ill ers, using I oyster and about I rounded ta blespoo n batte r eac h. int o oil. Fry, LU rning once, lImj] bmw ned , about 3 minu tes. Remove to pape r towd -lined plate. Kee p wa rm . Serve fri tte rs with le mon wed ges a nd tartar sa uce.

UcaLLo;zed Of3sl:el's 2 cups coa rse toast crumbs V4 Clip bUlle r or margarine, melted 2 dozen raw oysters. d ,·ai ned well 1/.1 cup oyste r liq uid 2 tablespoo ns half-and-half

Se rves 4 1/-1 teaspoon pe pper

V.. teaspoon salt I teaspoo n Worcestersh ire sauce Dash cayenne I tablespoon sherry

Prehea t ove n to 425°F. Co mbine crumbs and butter and line bollom of we ll greased, fl a l ba king d ish with half o f numbs. Arrange all oyste rs on cr umbs. Com bi ne re main ing in gredients and spoon over oys ters. Top with re mainin g crumbs. Bake, uncove red , for 30 minutes.

It is said that earl y life in Savannah did not promOie at hletic activities as much as it did barroom brawls and the compulsion to derend one's honor according to the Code Duello. Fortunately, there did develop some sporting pastimes less da maging to one's health than drinking at the City HOiei and dueling on Hutchinson Island. T he Sava nnah Golf Club claims to be not on ly one of the oldest sports clubs in Savannah, but the earliest golf club in th e nation as well. According La a notice in the city's first newspaper, Th e Ctorgia CautU, the club celebrated an anniversary in 1796. Club officials are not sure which anniversary it was, but th ey believe that it was twO years earl ier that Sava nna hi ans first played golf here on a course laid out for that purpose. The Savannah J ockey Club was organized in 1832, one year after horse racing was banned from public highways, and the local s staged annual horsin g events at the Bonaventure track four miles fmm the city. A rine club also was active in the 1830's as was the "Coit Club," composed or some of the town's leading citizens. Th e members met Oil Saturday a rternoons near Fairlawn Plantation whe re Caston Street now intersects East Broad to play quoits, a ga me similar to horseshoes . Today sailin g ranks as a po pular pastime with th e boating crowd, but in the 1830's boat racing meant rowboats. A group of you ng planters from south of Savanna h introduced the sport. At fi rst, husky servants se rved as oarsmen and the spectators busied themsel ves with betting on the outcome, but in time the gentry themselves took over the oars. A tennis club was orga nized in the latter pa rt of the ninetee nth centu ry and played its games on a parade ground that now is the site of th e DeSoto Hilton Hotel. The ladies wore \\'ide hats a nd skins that touched the grou nd , while the men donned pinstriped trouse rs and ga il )' colored loose nann el blazers. The \\'inte r of 1886 brought a new spon to Savannah whe n the thermomet er dipped to seven degrees below zero. Boys who had lea rned to skat e at school in the North telegraphed for skates, and th rongs or spectators lined the solid ly frozen Ogeechee Canal to watch them and ot hers perform fi gure eigh ts. Perh aps the spon about which man y Savan na hians fee l most passionate, however, is shooting-at wildli fe in general a n d at waterfowl in particu lar.

Ward f\kA lliste r chose the shooting party as one of the mcans of c lll cn ai ning \·isi ting English nobilit y. His brot hcr·in·law se llt his ten· oared boal . Th e Riu IJin/. to Savannah to transport the gro up to his plantation. T he rc they reportcdly shot snipe over th e rice fi elds. a nd . accord ing to f\ lcAliister. lunched "elabo ratel)'" a t thc house. rcturning hOlllc in the cool of th e day. Another Englishman did not fare qu ite so wel l when hc was sent shootin g I"ilh one or Savannah's legendary hunt e rs !lallled Ward Alle n. Edinburgh-ed ucated. and a Shakespea rean scholar to boot. j\lJ cn retired at an early age to a houseboat on the Savanna h River where he made his livin g as a market hUllter su pplying 1'01'0'1 to loc,l l rcstauralll.s a nd pri vatc c1ientelc_ A crust)' charactcr whose dogs e\'cn knew to walk th ree reet behind. Allen bccame e nraged at the complaillls or this panicular Briton who was d ressed li ke a da ndy and carried a rancy gun, Berore lhe visitor knew "'hat was hap pe ning. he I\'as put Otl t or the boat at a railroad trest le a nd told to wa lk hack 10 Sava nna h.

-t:t .. 11 ~ ~-. n:1lur~ and qa1t1e-- -

i3"andied CRickm'13l'east5 4 whole chicken breas ts, halved, skinned and boned Brandy 1 teaspoon salt 1 teaspoon pepper 1 teaspoon marjoram 6 tablespoons margari ne

14 7

---SCIV'CS

6

Y2 cup dry sherry 4 egg yolks 2 cups half-and-half Sah, pepper a nd nutmeg , to taste Y2 cup Swiss cheese, grated Y2 cup buttered bread crumbs

Rub breasts with brandy and let stand a few minutes. Season with salt, pepper and marjoram. H eat margarine and saute chi cken 6 to 8 minutes on each side. Remove to an ovenproof pl atter and keep warm . Add sherry to remaini n g butter in pan and simmer over low heat until liquid is reduced by half.

Beat egg yolks into cream and add to liquid in pan , stirring constantly . Season with salt , pepper and nutmeg. Stir and cook until slightly thickened. Pour sauce over chicken breasts and sprinkle with Swiss cheese and crumbs. Run under broiler for a few minutes (0 brown lOpping.

Serves 12 Y2 cup cider vinegar 2 tablespoons crac ked pepper teaspoon salt

Y4 cup brown sugar Y4 cup lemo n juice 2 cups o il 18 drumsticks

Bring vinegar , pepper, salt and sugar to a boil. Remove from hea t and add lemon juice and oil. Marinate drumsticks several hours. Place on a rack over broiler pan and broil , bastin g with marinade, about 10 minutes on each side:Serve with soy sauce, if desired.

Savann ah Style

Serves 410 6

1 3 to 3 Y2 pound chi cken (or 3 whole chicken b reasts) 4 tablespoons margarin e 12 small on ions or whole shallots 6 sli ces bacon, diced 2 tablespoons flour

4 ounces button mu shrooms, dra in ed SIs cup while wine 5/s cup water 1 chicken bouillo n cube 1 Y2 tablespoons Bouquet Ga rn i Salt and freshly ground pepper

C UI up chick en . Melt margarine in a large saucepan a nd saute chi cken until golden brow n . Remove chi cken and drain off margarin e. Add onions a nd bacon a nd cook until so ft ened . Dra in bacon fat. Add flour and mu shrooms and st ir well . Add wate r, win e, bouillon cube, Bouquet Garni, sail and pepper, to tastc. Brin g to a boil and add the ch icken . Simmer for 25 to 30 minutcs. Serve chicken in a heated d ish with sauce.

Serves 6 3 whole chi cken breasts, halved and boned BU ll er Flour Egg batter (1 cup milk , tablespoon nour, 1 egg, Y:z teaspoon sal t)

liz cup mushrooms, sliced 1 Y:z cups sour cream Y2 cup chives

Split the long way of the breast and in sert a pal of butler in each sli l. Roll up ti gh ll y and fast en with toothpi ck. Roll in fl ou r a nd dip in egg batter. Roll in flour again and fry in butter u ntil brown and tender. Drai n off fa t left in the pa n a nd add the mushrooms. Simmer 1 minute; add sour crea m and chives. Simmer unti l it starts to bo il. Pl ace breasts in casserole and pour the mu shroom sa uce over the m and bake at 350 °F, covered , until thorou ghl y heat ed .

Poultry and Gam e

149

Serves 3 to 4

2 whole chicken breaslS. skinned, boned, and cut into strips 4 tablespoons flour Salt and pepper. to taste 5 tablespoons olive oil

Juice of 2 lem ons II, cup white. wine I teaspoon pepper, freshly ground ]/3 cup fresh parsley, chopped

Flour chicken and season with salt and pepper. Heat olive oil until fragrant. Brown chicken strips for approximately 3 minutes in olive oil. Sprinkle with lemon juice, wine. pepper and parsley. Simmer for 3 minutes. Serve immediately with seasoned rice.

Almond C~'13ouJ
Se r ves 4

6 o unces canned frozen orange juice concentrate, thawed ]/1 cup sa lted almonds. toasted and cho pped 2 tablespoons bourbon

Season chicken with sa lt and pepper, to taste; brown in butler over medium heat. Reduce heat to low. Add orange juice. ]12 teaspoon salt and If-j teaspoon pepper. Cover and cook until chick· en is done - 20 to 30 minutes; spoon sauce over chicken while cooking. Remove chicke n from pan and sprinkle with alm onds. Keep warm. Reduce liquid over high heal and stir until slightly brown. Add bourbon and stir. Pour over chicken and serve over nee.

150

Savan nah Style

Serves 4 2 to 3 whole chicken breasts, halved !4 cup honey

!4 cup Dijon Mustard 1 tablespoon curry powder 2 tablespoons soy sauce

C hi cken may be skinned, if preferred. Place chicken snugly in baking dish, skin side down. Mix honey, mustard, cu rry a nd soy sauce. Pour over ch icken and refrigerate for 6 hours or over· night, covered. Turn chi cken skin side up. Cover with foil and bake 1 hour a l 350°F. Baste well with sauce and con tinue bak· ing. uncovered, for 15 minutes. Spoon sauce over chicke n and serve,

Serves 4 2 whole chicken breasts, halved and boned V:! cup fine dry bread crumbs 7S cup Parmesan cheese, grated

1 teaspoon saIl teaspoon pepper 11 cup bulter, melted Y2 clove garlic, crushed Juice of 1 lemon Dash paprika 1/8

2 tablespoons parsley, 'minced Blend bread crumbs, cheese, parsley, sail and pepper. Sel aside. Combine m elted buuer and garlic. Roll each chicken breasl half into a firm roll, skewer with a toothpick. Dip chicken into butter mixture, then roll in bread crumb mixture. Arrange in a bakin g pan or glass casserole dish. Pour lemon juice over chicken and dri zzle with any remaining bUlter. Sprinkle Wilh paprika. Place in a 350°F preheated oven and bake for 1 hour.

15 1

Po ultr y alld Game

Serves 6 3 whole chicken breasts, halved and boned 2 eggs y. cup bread crumbs ~ cup oil 2 cups tomato sauce

teaspoon garl ic powder !4 teaspoon basil 2 tablespoons butler 1 cup Parmesan cheese, grated 8 ounces mozzarella cheese 1/8

Pound chicken into !4 inch thickness. Beat eggs sli ghtl y. D ip chi cken in eggs and roll in bread cru m bs. Fry in hot oil just until brown . Drain and place in sha1low pan. H eat tomat o sauce, garlic powder and basil until boiJing; add butler and simmer 10 minut es. Pour over chicken. Sprinkle with Parmesan cheese, cove r and bake a t 350°F for 30 minutes. Remove from oven, un· cover , top with mozzarella cheese and bake 10 minut es. Serve hot with rice.

Sel"Ves 6 I medium onion , chopped I ga rlic clove, minced !4 cup butter 3 whole chicken breasts, halved and bo ned (or 1 chicken boned)

3 tablespoons paprika Y2 teaspoon salt 2 cups chicken bouillon 2 tablespoons cornstarch 1 cup sour cream Y. cup milk

Sa ut c onions and garlic in butter until onions a rc soft. Re move oni ons. In the sa me pan , SaUle chicken unt il golden brow n . Spri nkle chicken wi th paprika; cover and sim mer 15 minutes. Add chicken bouillon and salt. Cover and simm er until tende r , about 30 minutes. Remove chicken from pan . Add co rn starch to sour crea m , mix well . Slowly add milk to so ur crea m and sti r into chi cken broth until gravy thi cken s. Add chi cken a nd oni ons. Cove r and slowly bring to a boil. Serve over noodles, ricc or mashed potalOes .

Savann ah Style

152

Serves 4 to 6 Crepe Batter: I cup flour , u nsifted

3 eggs

teaspoo n salt PI:! cups milk

1/.1

4 tablespoons butler, melted and cooled (can use margarine or o il) Chicken Filling: 1/ 4 cup bUller o r margarine !If" pound mushroom s, chopped or 6 ounces canned mushroo ms, drained l/:! cup gree n o nio n, cho pped S auce: \1.1 cup flo ur, un sifted 0/., cup sherry

10 1/2 o unces chicken bro th

2V2 cu ps chicken, coo ked and chop ped II:! cup sherr y Dash pepper Dash salt

2 cups lig ht cream 1/2 teaspoon sa lt Vs teaspoon pep pe r

Topping: 112: cup Swiss cheese, g ra ted Make Crepe Baller: In medium bow l, co mbine flour , eggs, bUlter, salt and V2 cup milk . Beat with rotary bea ter unti l smooth. Beat in rcmaining milk until smooth. This ca n also be d o ne in a food processor or blende r. Refrigerate th e ba lle I'. covered. severa l hours or ove rnig ht. Prepare Fillillg: Heal bulter in large skillet. Add mushrooms a nd on ions and sau te until gold en b rown , abou t 10 minut es. Add chicken, sherry, sa lt and pepper. Cook over high heal stirring frequently, until no liq uid remains in skillct. Remove from heat and add ha lf of sauce.

Poultry and Cam e

153

To Make Sauce: I n a medium saucepan, blend fl our a nd sherry with a wire whisk. Stir in chicke n broth, li ght cream, salt and pepper. Bring to a boil over. medi um heat, stirring constalllly with a whisk. Reduce heat and simmer, stirring for 2 minutes. Add ha lf of sa uce LO chicken filling (see above); stir until we ll blended. Sc t fi lling and rest of sa lice aside. Make Crepes: Slowly heal a 7-inch skillet until a drop of water sizzles and rolls off. Brush lightly with oil. Pour in enough bauer w barely cover bouom of skillet. Rotate pan to make balter covcr all parts. Assemble: Pl ace about 1/2 cup fillin g on each crepe. then roll up . Arrange seam side d own in a sin gle layer in a buuercd. shallow bak in g dish. Pour rest of sallce over crepes and sprinkle with grated Swiss cheese. Bake a t 425°F for 15 minutes or ulllii cheese is bubbly.

Scrves 3 to 4 I 3 to 4 pound frying chicken . cut up and bo ned I tablespoon salt Ih teaspoon peppe r V" cup buttcr 3 small onions, chopped

I clove garlic. crushed 3 tablespoons parsley V2 cup port wine 8 ounces canned tomaw sauce I teaspoo n dried basi l I pound shrimp. raw

Saute chicken in sa lt , pepper and butter until golden. Add onions, garlic. parsley, wine, tomato sauce and bas il. Simmer , covered, for 35 minutes. Clean shr imp and add to simmerin g chicke n. Cook, uncovered. 3 to 4 minutes. until shr imp a re lend er.

154

Savan n ah Style

Serves 6 4 pou nd chicke n I o ni on 1 ba y leaf Celery lO p S Salt an d pep pe r I bunch g ree n onio ns. m inced Vol po u nd Ill ushrooms. m inced II. cup parsley. m inced I::! cup celer y, m in ced

to

8

I clove ga rl ic, pressed V2 cup b Ull e r I CLI p ha lf-and-ha lf J cup stoc k I tables poon le mo n juice 2 tablespoon s whi te wi ne 2 tablespoons bu tler 2 tablespoons flour I (7 o un ce) package ve rmice lli % Clip Parmesa n cheese. gl'ated

Boil ch icke n u nt il Le nd e r with o nio n , ba y leaf, cele r y. sa lt and pe pper. Re move from hea t: coo l. Sll" ilin stock and save. Cut up chicken in small pieces and SC I asid e. Saute a ll vcgc l,lble s a n d ga rli c in b utter u nti l SO rl. Ad d chicken. crea m , stock, lemo n j uice a nd win e. Seaso n 10 l'ISle w ilh sa ILa nd pe pper an d coo k slow ly ove r low hea l until hea ted tho roughl y.

Make .1 paste o f add ilional butt e r and nour. Blend in to chick en mixture and stir 1I1l1il smooth and th ickened . Cook ve rmicel li in boilin g stoc k. Drain and spread on bolto m of
Po ultry and Game

155

Serves 6 2 whole chicken breasts. medium size small onion, q uartered ca rrol, cut I swlk celery, cut Parsley Bay lea f Sa lt .1Ild pepper V2 pound fresh mushrooms. sliced % cup butle r V2 pound cooked ham. in julienne strips

8 ounces 12 to V4 inch fl at nood les 2 ( 10 ou nce) packages frozen peas 2 cups heavy cream I cu p imponed Parmesa n cheese. g rated cu p chi cke n slock Salt and whi le pepper Minced parsley

Poach chicken breasts in water to cover with on ion, carrO L, C(~ I· cry, parsley, bay leaf, saIL and pepper. Cool; remove skin and bon es and cut chicken into strips. Strain stock and se t asid e. Melt V2 cup butter and Sa ute mushrooms lightly. Add ham a nd chicken and cook severa l minutes, stirrin g. Re move from heat. In a heavy pan, bring unsalted water to a boi l and add noodles g radu all y. Coo k ullLil noodles are firm but not soft. Drain and return to sa ucepan. Add ham mi xture to noodles a nd mix well. Add bulter .md toss until each noodle is coated. Add frozen pe.ls. Cook briefl y to mix fl avo rs. Add cream and sim mer o n low heal until sauce thickens a nd peas are coo ked . Add cheese and mix well. Remove from heat. Sa uce will be quite thick and can be thinned by addin g stock; the fini shed results should be thick a nd creamy. Season with salt and while pep per. Heat well , but do no t boil. Po ur telrazzini into a heated dish and sprinkle with parsley. Green noodl es and sauteed sh rimp Ill ay be substitut ed.

156

Sava nn ah Style

Cl3ic.k.elu CW'')'!J 5 whole chi cken breas ts, halved and bo ned Sal t and pepper Flour 6 tablespoon s b Uller.

divided 3 apples, fin ely chopped 3 med iu m oni ons, chopped 2 tablespoons curry powder Dash ground ginger

Serves 8

4- cups beef brot h 1 cup dry white wine J.1 cup raisins, simmered in water for 5 m inutes 5 ou nces chutney. diced 1 cup heavy cream Salt and whi te pepper Banana slices Flaked cocon ut

Sail , pepper a nd dust each breast with flour. SauIe chicken in 4 tablespoons butter until golden . In large skill et or pot , Sa Ul e a pples an d oni ons in 2 ta blespoons butler un til yellow a nd willed . Add curry and ginger an d cook for 5 min utes. Add broth and white wine. Place chicken in broth sauce and simmer for 1 hour. R emove chicken a nd add to the sauce drai ned ra isin s, ch utney , cream , saJt an d white pepper. Serve chi cken in the sauce over buttered white ricc. Garnish with banan a sl ices and coco nut.

Serves 12 6 whole chicken b reasts, halved and bo ned O nio n Sah , (0 taste Pepper , to taste Thyme, to taste

12 hearts of palm (split large o nes in half) 1 Yz cups b utt er , melt ed H ollan daise Sauce, sec Index

Sp rinkle in side o f each b reast with onio n salt , pepper and thyme. Place o ne heart o f palm in each breast; roll and toothpick together . Place breasts in large d ish a nd pour melted butter over them. Cook 1 to 1 Y2 hours at 325°F. Make holl andaise sauce. When breasts are done, pour off som e of the b Uller and pour ho ll andaise over chicken .

157

Pou hq ' and Came

C!licke~~eI'S Vil:/L.Jfon!j!J JaUeL--3 whole chicken breasts, halved and boned Salt Peppe r 2 egg whites

Serves 4 LO 6 tab lespoon waleI' Fresh cracker crumbs Butter Oil

Pou nd chicke n breasts ulllilthin. Seaso n wit h sa lt and pepper. Cut in LO pieces about 2 x 2 inches. Beat egg whi les sli ghtly a nd add water; blend well . Ha ve cracker crumbs read y. Dip chicken in egg mixture , then roll in crumbs to cover. Allow to rest o n a rack 30 minutes or more before cooking. Saute unt il golde n brown in I part butler and I part oil (I/., inch deep) . l'l oney Smlu: 1 r:up honey

II:! Cli p

horsc l'a d ish

Blend ho ne y and horserad ish well. Serve wit h chicke n fin gers.

Se rves 4 lit po und chick en livers I cup Do ur 'III teaspoo n pepper I small o nion , fin ely chopped 4 tilbles poo ns bU ller I cup fl'csh mush roollls, sliced

.I uice

of I le mo n

Vol teaspoo n salt I/., cup red wi ne

T oast poims I tablespoon fresh parsley, chopped

Roll chicke n live rs in peppered nOli ... Saute livers with onion in butter (5 minutes maximum). Add mu shroo ms, le mon juicc and sa lt. Stir in the win e and serve o n wast po in ts. Gar ni sh cach serving with cho pped parslcy.

158

Savannah Style

Serves 6 3 whole chicken breasts 11 cup margarin e 1 tablespoon flour Salt and tarragon, to taste

11 cup chicken bro th 2 lemon s, sliced Parsley

Bone chicken breasts, remove the skins. Cut each breast into strips. Melt butter over medium high heat and add chicken. Sprinkle with flo ur, add salt and tarragon. Cook 5 minues, stirring constantly. Add chicken broth and lemon slices. Cover and simmer for 15 minutes. Serve with ricc , sprinkl e with parsley.

Serves 6

!4 cup butter !4 cup flour 2 cups chicken broth 2 teaspoons Worceslershire sauce 3 cu ps Cheddar cheese, grated

2 cups SOUl' cream 2 (10 ounce) packages broccoli spears, cooked 2 cups chicken, coo ked and chopped 12 crepes

Ovel' medium hea t, melt butter in small sa ucepan . Stir in nour and cook until bubbly . Add broth and Worcestershire sauce; cook, stirring until thickened . Add two cups of cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crepe. Spoon one tablespoon sa uce over each. Fold crepes and pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350 OF oven for 20 to 30 minutes.

159

Poultry and Game

Serves 4 3 teaspoons Tabasco 1 cup lemon juice 1 3-4 pound frying chicken, cut up

2 cups margarine 1 (5 ounce) boule horseradish 8 tablespoon s cider vinegar 8 teaspoons salt 2 tablespoons Worcestershirc sauce

Com bin e all ingredi ent s, except chi cken, in saucepan over low heal. Let simmer for 30 minutes. Dip chicken pieces into sauce to coat. Let sit in sauce 20 to 30 minutes. Cook on grill 45 to 60 minutes . (Can be baked in ove n at 350 °F for 1 hour.) After removing from heat , spoon a little sauce over chi cken .

Cold iemon- Cllickeru Serves 3 Allowing 2 Per Person J4 cup dry white win e 1 cup water liz cup plu s 2 teaspoon s lemon juice 3 whole boneless chicken breasts, halved and skinned

v.

cup mayonnaise 4 teaspoons cucumber, peel ed , seeded a nd fin ely chop ped 2 teaspoons lemon rind , grated V. teaspoon salt y. teaspoon pepper 6 lemon slices

Combine wine, water a nd J4 cup lemon juice. Bring to a boil. Add chicken, cover, and cook over mediu m low heat for 20 minutes. Set aside to cool. Mix mayonnaise, cucumber, lemon rind , 2 teaspoon s lemon juice, salt a nd pepper. Sp read in thin laye rs over drained chicken. Top each chicken breast with a lemon slice and wrap in foil. C hill thoroughly.

Savann ah Style

160

Serves 12

6·8 who le chicken b ~eas ls, boiled (reserve broth) 8 tablespoo ns bulter 1 cup ce lery, chopped fin e 11/2 cups o nion , cho pped fin e 1 cup chicken bro th 1/2 cu p fresh parsley, chopped fin e

If:! teaspoo n nutm eg 1/2 teaspoon salt !fa teaspoon white peppe r 3 eggs, bea te n I pound Fila dough 8 tablespoons bUlle r, mched

Boil chicke n breasts until te nder. Cool. Rese rve all broth a nd chop the chicken . In a saucepa n , melt butter a nd add celery a nd onions. Saute until te nd er. Add cho pped chicken and I cup bro th. Coo k until liquid is absorbed . Cool, the n add parsley , nu t meg. salt and white peppe r. Beat eggs un til frothy, th en fo ld the m into th e chicken mixture and mix gently. Di vid e chicke n mi xture into three equal bo wl s. BUller 8 sheets o fm o individuall y and stac k o n to p of each oth er. Sp read chicken mixture fro m o ne bowl o n to p o f th e filo sheets leav in g abo ut 2 inches aro un d the sides. Then roll like a j elly roll. T his recipe makes three roll s and each ro ll se rves 4. When read y to ba ke, brush the top with butter. Bake al 350°F fo r 40 to 50 minutes or until the roll is brow n a nd crisp y. Top with th e fo llowing sauce before serving: 4 tablespoons butter 5 tablespoons nou r 2112 cu ps chicke n b ro th

3 egg yolks, beaten VI cup fres h lemo n j uice

Over low hea t, me lt butter; add nou r, sti rrin g co nstantly. Add hot chicke n broth and coo k un til thickened , stirring co nsta ntl y. Remove fro m heat. Beat egg yolks 3 minutes. Add lemo n juice slowly . Add a little sa uce to the yolks and lemo n juice be fo re addin g them to sauce . Stir fo r 2 minutes so as not to curdle. Do no t coo k sauce. When reheatin g, d o not let sa uce come to a boil.

Poultry and Game

161

Serves -1

v.. cup bUller I cup fresh mushrooms, sliced 3 whole chicken breasts, halved I teaspoon mo nosodium glutamate I teaspoon salt

1/8 teas poo n pe pper 14 ounces ca nn ed art ichoke hearts 1/3 cup sherry 1/3 cup water 2 tablespoons fl o ur I cup sou r crea m If.! teaspoon paprika

Mell butter; add mushroo ms and saute. Remove mushrooms and reserve . Sprinkle chicke n with monosodium g lutamate, salt and pepper. Brow n o n both sides. Add articho kes, sherry and water. Cover and simmer 30 minutes. Add mushrooms the last .:> minutes of cooking time. Transfer to serving pla tter. Ble nd flour and sour cream into liquid remaining in skill et. Hea t, but do not boil. Spoon over chicken .

Cl1n:fJealeti C/ilcken-(ol0ihq)7t/oLd2 cups chicken o r 2 (7 ounce) cans lUna 2 tablespoons unflavored gelatin V2 cup cold water 1/2 cup boiling water V:,t cup celery, diced 1 green pepper, diced 2 tablespoons cider vinegar I teaspoon salt ( V.. teaspoon with tuna)

Serves 10

1 cup o li ves , sliced (1/2 cup with tuna) 1 teaspoon Worcestershire sauce 2 tablespoons le mon juice 1 tablespoon dry mu stard Va teaspoo n Tabasco 1% cu ps mayon nai se or V2 cup mayonnaise and I cup sour cream

Soften gelatin in cold wate r. Add boilin g water and all other ingredients. Folil in mayonnaise. Turn mixture into I V2 quart ring. Chill.

Savannah Style

162

-tt/al'ilUlcd CEideeTU On'J& (j"ilt 1 Y2 cups oil Vt cup soy sauce

V. cup Worcestershirc sa uce 2 tablespoons dry mustard 2 Yz teaspoo ns salt

Yields Marinade fo r 12 chicken pieces tablespoon pepper Yz cup win e vinegar 1 liz teaspoons parsley flakes Yz cup lemon juice 2 tablespoons sugar

Combine all ingredi ents and stir well. Pour over chicken pieces. Let stand in refrigerator overnight. Cook chicken on the grill in a pan for about 30 minutes, basting and turning frequently. Remove from pan and place chicken directl y on grill for about 10 minutes.

(Dressi ng for Turkey or O ther Fowl) 2 packages herb seasoned dressing 2 cups heavy cream 1 pou nd hot sausage cu p onion, chopped fine cup celery , chopped fin e pound fresh mu shroo m s, sliced tablespoon buuer

Yield Stuffing for 15 Pound Turkey

1 ta blespoon Worcestershire sauce quart oys ters 2 small bOllles st uffed oli ves, chopped , o r ol ive butter Salt, pepper, a nd poultry seasonin g, to taste

Soak dressing in cream while preparing other ingredients. Cook sausage a nd brea k up . Saute onions and celery li ghtly in small amount of sau sage grease. Saute mu shrooms; add a little butt er and Worcestcrs h irc sauce. Save liquid and add [0 dressin g. Cook oysters until curl y. Combine w ith o ther ingredien ts; seaso n with salt , pe pper and pou ltry seaso nin g and add olives. Mix well and stuff turkey.

IG3

Poultry and Ga me

Siul!£d ComisfL.Jtens 1LJitll Orarlf3& Sauce4 rock corn ish game hens I (6 o unce) box long grain and wild rice

Serves 4 1f2 cu p mushrooms, sliced 1/4 to 1f2 cup a lmo nds, sliced

Clean hens and set aside . Cook rice accordin g to directions. Add mushroo ms a nd almo nds. Stuff mixture into he n cavity and secure legs. Lightl y sprinkle birds with sa lt and pepper and dOL with a small amo unt of butter. Bake I I/:! hou rs at 325°F and serve with orange sauce . Orange Sallee: I cup light brown sugar, fi r mly packed 2 tablespoon s cornstarch If:! teaspoon sa lt

Yields 3 Cups cup wa ter 4 tables poons o range peel. grated 2 cu ps fresh ora nge juice 1/2

Combine sugar , cornstarch and sa lt. Stir in ora nge peel, juice and water . Cook over low heat. stirrin g const
I I 2 2 I

bay leaf cup beef bo uill on tablespoons dry sherry hens, sp lit a nd fla ttened cup fre sh mu shrooms, sliced

Saute onion in butter until soft. Add next 6 in gredients. Simmer, add she rry a nd correel seasonings. Rinse hens
Savanna h Style

Servcs 4 I pound loin of boar V.. cup butter 2 tablespoons flour I .. teaspoon salt VB teaspoon pepper V" pound mushroom s, sliced

2 tablespoons flour I cup mi lk If. teaspoo n sail Wat er 2 tabl es poons white wine

Melt butter in sauce pan , mi x flour, sa lt and pepper; dredge loin with flour mixture. Saute Join in butter Ullli l golden brown on all sides. Remove loin LO oven proof di sh. Saute fresh mu shroo ms in remaining bUller, the n add flour, stirring con stantl y. Add milk and sa lt. When sauce thicke ns. add win e, stir and pour over loin in casserole dish. Bake, covered, at 350D F for 45 minutes. Add a few tabl espoons of water if sauce is too thick or if there is not e nough to nearly cover loin.

Serves 2 V2 pound butter V2 cup calsup I tabl cspoo n sugar 1V2 tablespoon s lemon j uice 1 tablespoo n Worccslcrshire sa uce

I teaspoo n salt Vol teas poon ground pe pper I clove ga rlic, pressed I small on io n, chopped L/ 2 teaspoo n Tabasco 4 du ck breasts ha lves

Co mbin e all ingredi ent s except duck breasts; cove r and simmer 5 minutes. Place breasts o n rack in flat pan and bak e il t 375D F for 1 hour. basting with barbccue sauce every 10 to 15 minutes.

Pou lt ry a nd Game

165

Sen'cs 2 I wild duck Seaso ned salt

Sa lt

3 tables poo ns bUller I cup white wine Orange Sauce. sec hldex

Peppe r I to 2 apples, qu artercd. depend ing on size of duck Bring duck to 1'00111 tcmperaLUre covered with seasoned sa lt. Salt and pepper cavi ties and stuff with apples. Place duck breast side down in roaster. Put butler on bird and pour win e ove r . Cover and cook at 300°F for I to I V2 hou rs, dependin g on size. Serve with O ran ge Sauce.

Serves 2 'I lO 6 doves Sail 1V2 10 2 tab lespoons bUlter Slcak or Worccslcrshirc sa uce. I tea spoon per bird

to

3

Red win e. tabl espoo n per bird Heavy cream. I tabl es poon per bird Tabasco, 2 drops per bird

Split dO\'es down back a nd save liver a nd hea rts. Strctch ope n so th ey li e nat. Salt we ll front and back. Put aside. HC;l t chafing dish over alco hol n amc. Melt butter in dish with lOp on. When bUlle r is me lt ed, put doves in , breast do\ ... n . Put top on chafi ng: d ish and wo k 3 to 4 minutcs. Reverse dovcs. cove r , and cook for 2 minutcs. Add hcarts and liver. Add Worccstershire or steak sallce. sprinkle lighd y with Tabasco and ad d winc. Cover and simmer for 30 milllll cs. Place on platter with homin y or wild ricc . Pour heavy crea m in dish and heat until cream mixes with Olherju ices. Pour over birds a nd humin y or rice.

166

Savanna h Style

Ser ves 6

12 to 18 dove or qua il breasts I mediu lll o n ion, chopped 2 tablespoons butter, m elt ed 2 tablespoons nOlir lilt cups mi lk 1/2 cu p mushrooms. lig htl y sau teed 1/2 cup cel er y, chopped fin e

to

9

1/2 cup whi le wine 1/2 teaspoon o regano I/:! teaspoon rose m ary V.I teaspoon pepper ]/!! teaspoon saIL I teaspoon gravy browni ng sa u ce cup sour crea m

Arrange m ea t in dis h . Sau te onions in butter, add nOllr .tnd mi lk. Make it sauce ; add re maining in gredients except sour cream. Pour mixture over bird s. Cover dish li g h tly with fo il. Bake at :~5 0° F fIJI· I hour. Add sou r cream to sa ll ce a nd bake . u ncove red. a ll additiona l 20 mi nu tes. Spoon o ver wi ld r ice. Whole d oves may be used . Flour ligh tly and brow n in hu tl er OJ· m.trgarin e first. Remove to ba ki ng d ish ; m ake sallce in pan doves we re browned ill . usi ng sa me proport ions o f flo u r and IHllter.

Se rves 6

6 doves or 12 d ove breasts VI pound baco n. cubed or 1/ , cu p ba co n dripp in gs I Illedium on io n . chopped 5 cu ps chicke n brmh Pin ch of th yme

I bay lea f I/!! tea spoon s.t h 4 drops Tabasco I tablespoon pars ley Ilh cups I·ice , u ncooked 1/ , pound butto n Ill ush roo ms

Fry baco n over low heat ill a heav), d utch ove n wil h a ti g ht fitt ing top IIl1 lill ig htly b row ned. Add don~ s or dovc brcasts and b rown . Add on ioll and Salli e u llIi l limp. Add th e ch icke n broth ami all the seaso nin gs. Brin g to ~ boil a nd add the was hed ricc. Cu\·er a nd cook ove l· very low hea l abou t 25 minutes unti l the r ice is te nder a nd th e bmt h absorbed. Stir once wil h a fork. Add t he IIl USh T"OOIllS and coo k 5 m inu tes longer.

167

Poult!:y and Gam e

Serves 4 10 quail , cl eaned Juice of I lemo n Sait, enough to sprinkle over all quail Flour, to dred ge in 4 tablespoons butter

2 med ium onions, cho pped cu p wa ter 2 tablespoons pars ley, chopped 8 ounces fresh mushrooms. sliced 2 cups sou r cream J!I

Spri nkle lemon juice over quail and sprinkle wi th salt. Dredge in Oour and brown in pan with 3 tablespoons melted butler. Re move an d place in casserole with lid . Brown onion in bUlter remaining in pan and add water. Scrape up brown bi lS and pour over quail in casserole. Add pa rsley and cook for 45 minutes in 350°F oven. Saute mushrooms in I tablespoon butte r and ad d to casserole. If serving immediately, add sour cream and coo k 10 minutes longer. making sure sour cream is mixed with juice. If doing quail ahead, h ea t in oven 15 to 30 mi nutes (d epe ndi ng on whether aL room temperature or from re fri gerator) a nd add sou r cream last.

Serves 4

12 dove or qu ail Sa lt and pepper, Flour V2 cup butter

to

taste

to

6

V2 pound mu shrooms, sliced I tablespoon lemon juice I cup o range juice 1(10 o Ullce) jar currallljelly

Salt and pepper bird s, dust with flour. Melt butte r ill saucepan. Brown birds in butte r th en re move to a baking d ish . Saute mushrooms in rema ining butte r. Mix lemon juice, orangejuice and jelly in small sa ucepan , heating thoroughly. Pour mushrooms and butl er and jell y mixture over b irds. Bake 30 lO 45 minliles at 325°F, turning birds occasiona ll y. Serve wi th wild rice.

168

Savanna h 51 ylc

Se rves 4

8 quai l 1/2 cup bulter 2 sca llions. chopped 2 cloves ga rlic, crushed 'I" cup celery, chopped 12 cup boil in g water

I cup vermouth (or dry while wine) 4 tablespoons flour 2 cups half-and-half Salt and black pepper, to taste

In heavy skillet with tight filling lid , melt 1J4 CLIp bulter. Add scallions. ga rlic and celery, then birds. Saute birds o n both sides uilli ll igh tly brown. Add 1/2 cup boiling water and vermouth . Cover and si mmer o n low for 1/2 hour. Remove birds to p lallcr, re move and rese rve re mainin g liquid . Add 1/<1 cup butter and flour. Stir a nd simmer for 5 minutes. Slowly add reserved liquid. then half-aod-half, stirring constamly unti l thick . Season with salt and pe pper. Return birds a nd simm er 10- 15 minutes on low, turning o nce. Serve on bed or wi ld rice, pourin g sauce over a ll ,

Serves 4 8 quail Sa lt and pepper 4 tablespoons butler I to 2 tablespoons onion, minced 4 tablespoons nour

2 cups chicken stock I cup light cream v~ cup sherry I teaspoon pa rsley, cho pped 2 cu ps celery, cho pped

Salt and pepper quai l. Brown slig htly in butter; re move LO casserole dish, Saute o nio ns until lightly browned. Add n our to butter and on ions to make a roux. Combine stock with cream. sherry a nd parsley. Add Lo roux and allow to thicken (boil). Sprinkle celery over quail. Po ur gravy ove r quail, cover casserole and bake in 350°F ove n ror 30 minutes,

169

Poul try and Game

Serves 4

8 quail Salt and pep per 5 tablespoons butte r , melted 2 tablespoons brand y 1J" cup white wine I cup chicken stock

16 ounces ca nned black cherries, drained II. cup syrup from cherries 1J2 teaspoo n lemon rind , grated I teaspoon le mon juice

Salt and pep per quail. Drizzle bUller over birds and roas t in ove n unti l well brow ned . Add brandy, wine and stock, continue coo kin g 10 to 12 minutes, turn ing seve ral tim es. Remove qua il to hot plates. Pour sauce in a small saucepan; add cherries, cherry syrup, lemon rind a nd lemon juice. Add a little more stock, if need ed . Simmer until che rries are thoroughly warm . Spoon sauce over quail, place cherries around birds.

Serves 4 8 quail Sa lt an d pe pper Flour 5 tablespoons bUller

1J~

cup white win e I cup chicken stock I cup sma ll white grapes 4 tablespoons sliced almonds

Salt and pepper quail and roll in nour. Sa ut ~ in butter un til brow ned . Add wine and stock and simmer 15 minutes , turnin g seve ra l times. Add gra pes and heat just until th e grapes are warmed . Place qu ail on a hot plate , spoon sa uce over the m and arrange gra pes a rou nd q uail. Sprin kle with sliced almonds which have been lightly brow ned in butler.

Savannah Style

170

Serves 6

4 to 5 oysters per quail Salt and pepper J tablespoon Worcestershirc s., uce I cup sa ltin es. crushed

Flour

12 quai l Buuer, melted Fres h parsley, chopped

Dra in oysters thoroughl y; lightly salt and pepper oysters. Place th em in a bowl, pour Worceslcrsh ire sauce over lhem and mix so as to season each oyster. Dip each oyster into the cracke r crumbs. Sa lt, pepper and lighLly flour quail. Brown in butte r. Place 'I to 5 oysters in c4Ich quai l. Skewer quail closed with a too th pick. Brush wit h melted butler. Bake at 350°F for 45 minutes to I ho ur, bastin g

occ
Serves 4 1/2 cup cubed baco n 8 quail V.. teaspoon salt VII teaspoon pepper 6 tablespoons flour 2 SGl11iOllS with l aps . minced

tablespoon celer y Icavcs. minced 3 cu ps chicke n broth Pinch th yme 12 bay leaf I tablespoon chopped pars ley

Sa ut e bacon until brown: remove fro m skillet. PUI li ghtl )· pcppered and salted quail in drippings; when browned. add no ur and onions and stir. Add all othe r ingred ien ts and return bacon and quail to gravy. Cover. simmer 30 minutes. turning occasiona ll y until done . Add more chicke n broth. if necessal')·.

Poultry ilnd Gilme

171

After the ven iso n is sk inned an d dressed , it n eed s special care in th e kitch en. As unsig htl y as the m eat may seem, it is bette r not to was h it (certainly not all over). Scrape and trim away an y unusable or wounded parts and age the m eat in th e bOllom of your r efrigerator for at least!) days. Pouror wipe away an y blood that may collceL. T his agin g and drain in g is o nc of th e secrc l.s of te nder mcal. After agin g, cook o r freeze the m eat. Wipe it o ff wit h a damp doth and, if freezin g. check fo r sh arp bo nes that may nccd fi ling to protect from puncturin g th e wrappi ng. Wrap first in plastic wrap and th en in freezin g paper. Befo re coo king any cut of venison. marinate il. To pre pa re meat fol' the m arinade, first cut away any 1';11 (t his g ivcs a sharp taste if left) a nd then ,'e ill ove all membrane, mu scles a nd tendons, Tho ugh it requires extra \\Iork , the te nder me'lt is wort h the extra trouble. Any meat th al is pulled awa y by this process ca n he bound wit h but ch er 's twine. Marinate t he meat in wine with IJ.. cup o li ve o il poured on lOp. or refer to recipe o n page 173,

Serves 4 Vcn ison tendc rlo in

3 cups red wine

2 tablespoons Wo r cestcrshi re sauce

Lard or bacon Marinatc te nde rloin 3 to 4 hou rs in rcd wine and wrap ill 1;II'd 0 1' baco n , Put on preh ealcd gri ll and coo k 15 to 20 minut es. turni ng freq uentl y, Shou ld be pa le pin k ins ide. Se n "c immedia tciy. keeping unused po rtion on wa rmin g (ray co\'c red wi th th e bacolI ,

172

VenisOfL JULV 12 cup bacon drippings I o nion, chopped J pound rresh mushrooms , sliced 2 pound s boneless venison stew, Clit illlo ¥.. inch cubes .; tablespoons Oour

Sava nnah Style

Ser ves 6

2 cups beer brOl h 1% cups red win e (Burgu nd y) 112 teaspoo n garlic sa il. optional 112 teaspoon sa lt If.. teaspoon pepper 2 or 3 sta lks ce leq'. chopped fine. optiona l

Sau te on io ns and mushrooms in bacon d rippi ngs. remove an d se t aside. Brown venison in sm all portio ns in bacon drippings. Remove ve nison to a Dutch oven or large casserole dis h. Stir in Oour, add broth, wine and season ings. Simm er 3 ho urs, th ell add saUleed on ion s and mushroo ms; simmer one additiona l hour. Ser ve with rice o r n oodles.

Frec7.CS wel l.

Serves 6 I pound ven ison , gro und 1f2 pound rresh pork, grou nd I/.\ teaspoon pepper I teaspoon salt Ih teaspoon orega no 1/2 teaspoo n th yme 1/ 4 teaspoon cu rry powder 1/2 ClIp o nion, chopped 1/2 ClIp green pepper, chopped

11/2 cups bread crumbs 2 eggs If"" cup milk I cup vegetable juice or tomalO JUice I tablespoon Worccstcrshirc sauce 2 teaspoons prepared mu stard I tabl espoon parsley. cho pped Several strips bacon, uncooked

Mix all ingredicllls thoroughl y. Cover with bacon and bake at 350°F for III:! hours. Serve with T o mato Sauce (see Index).

Poultry and Game

2 cups wine or vinegar 2 sprigs or 1/2 teaspoon dry parsley 2 bay leaves 2 small carrots, sliced 2 small onions, sliced

173

10 peppercorns 2 cloves Good pinch thyme Pinch savory 1,1., cup oli ve oil

The vinegar is much stronger than wine-left for 2 days, the meal will taste a bit like sauerbraten. When in a hurry, use dried so up vegetables instead of above recipe. (O ne-half bottle soup vegetables 1O 2 cups of wine or vinegar and '/ <1 cup olive oil. ) Put meat in the smallest possibl e dee p bowl or non-metallic conta in er, or preferably a zip-lock bag, and cover with marinade. I f yo u use a bowl, fill empty spaces around meat with apples or capped jars, as the spaces use up the wine. Refrigerate, a nd if in a bowl, turn meat frequently so th at the marinade wi ll penetrate evenl y. Turn al least twice 3 day. Mar in ate a yo ung, tender cut of venison at least 24 hours. Longer marinating makes the meat more tender. A large leg may be marinated up 10 5 days . Cook the meal accord ing to you r favorite recipe. For barbecuing, start sa lt and peppered meat in the oven with a meat thermom eter , putting it on the grill for the last hour or two. Baste with half larljelly, half butler . Alw;'lYs check the hind quarter to make sure the hunters ha ve removed the musk gland. Also, an old dee r needs marinatin g longer than ;:\ yea rlin g.

Savanna h Style

174

VenisolL '1toasl Ven iso n roast ]/ 2 cup oi l 1/2 cup wine vinegar

Allow

II I

to 1/3 Pound per Person

3 tablespoons garl ic salt 3 tablespoons lemon pcppn V2 cup lemon juice

Combine o il. vinegar, garlic salt, lemon pepper and le mon juice; mix wel l. Marinate roast, covered, overn ight in marinade . Cook on grill or in oven, accord ing to weight of roast, following time chan for beef. Venison is best medium rare to medium.

VenisolL 71!OtLSt Vll/t-Sacon.-

A ll ow

'I, to

'I, Pound

per Person Venison roast

Bacon

Salt and pepper Season roast li ghtl y with salt and pepper. Cover roast co mple tel y with bacon. (T hick country style bacon is best.) Place roast o n a rack

in a roasting pan. Do not cover. Place in preheated 475°F oven. After about 10 minutes, reduce heat to 325°F. Roast 20 minutes per pound. Use pan drippin gs to make gravy, to which beef bouillo n , a bouillon cube, mushrooms, finel y chopped onions or cclery can be added .

Allow 2 Pe r Person Frog legs Flour Salt and pepper

Garlic powder or ga rlic sail Butler Lemon wedges

Roll frog legs in n our ligh lly seasoned with sa lt, pepper and garlic salt. Saute in butter until gold,en brown, turning as needed. Cook about 10 minutes until meat separates easily from t he bones. Serve with lemon wedges or sprinkle with lemon juice.

Pouhry and Gamc

175

Serves 6 to 8 2 ready·to.cook ducklings (3 V2 to 4 pounds each) Salt, to tasle Ground black pepper 3 medium carrots, diced 2 smaJl onions. chopped 3 sprigs fresh thyme or 1/2 teaspoon dried thyme 3 stalks celery with tops. diced

3 shallots. chopped I small bay Icaf 2 clove cloves garlic. finely chopped 2 tablespoons butler V2 cup peach brandy 6 peaches, peeled and pilted

Preheat oven to 400°F. Wash and dry ducks. Remove giblets and discard excess fat from body cavities. Sprinkle V:I teaspoon salt and a dash of pepper in the body cavity of each duck . Rub V2 teaspoon salt and dash black pepper over skins. Place ducklings, breastside up, on a rack in a large, shallow roasti ng pan. Roast, uncovered, until ducklings are brown, about 10 to 15 minutes. While ducks arc roasting, mix carrots, onions, thyme, celery, sha llots. bay leaf and garl ic together and sa ut e in butter until soft, about 10 to 15 minutes. Remove the ducks from the roasting pan and place sauteed mixture (mire poix) in the bot· tom of the pan. Put the ducks back on top. Cover pan and relUrn to oven. Reduce oven temperature to 325°F. Roast 1 hour or U111il ducks are tender. Remove ducks 1O a warmed planer and keep warm. Strain the mire poix and pan drippings inlO a saucepa n. Skim off and disca rd faL Add brand y and bring the mixture to boiling point. Add peaches and heal only until they are hOl. Add sa lt to taste. Remove hot peaches from sa uce and place on warmed sen'· ing platter around ducks. Spoon the sauce over the peaches and the ducks after carving, or, if desired, carve at the table and pass the sauce in a saucebom.

A hz-mal Affai~ Savannahians have always enjoyed dances and large for mal affairs, but that was especially true in earlier days. Tales abound of the debut parties and large balls and soirees given privately and by miiila l"Y units like the Georgia Hussars, the S;lvannah Volunteer G uard s and t he Chatham Anillcr y. One acco unt of th e 1870's describes the ya rds of tarlcton of all shades and colors t hat was pinked with a hot iron to create scalloped flounces and thell fashioned into ball dresses . A bouq uet of Parma violets fresh from the garden often wou ld accompany such a dress ilnd its owner (0 the party. In those days most o r Sav3n nah lived in whalloday is called d ownt own . T his made it con ve nient for cou ples to wa lk to parlics, the young lady's escort carrying her slippe rs in a dainty bag . In inclement weat her two you ng men might hire a carriage together to take the m and t heir ladies to the ball. According to one writer, a d e but in that day was a most impo nam adventure. " A few brave pio neers chose to go to college, but as a rule, there was little money LO be expended 011 ed ucatio n of girls ... So a girl stood or fell by her social talents from the lime of he r d e but until she married. " While one set of debu tantes in the 1890's made its bow to society a t the first dance of the seaso n given by the German Club. it was cusLOma r y for you ng women to be introduced from home and never from a hotel or dub. A feature of those d ebut panics was what would seem LOd ay a fabulous supper. One writer reca lled a menu of tu rkeys , ducks, ve nison, ham , salads, baked terrapin, ca kes. charlottes, icc cre'lm, cha mpagne and co f· fcc, but called that supper rather unexceptional. C ustom dictated that the ladies repa ir to the dining room to be sened first and then retire to the parlors while the men took their· !Urn. Some of the most popular early social cvelHs were the dances given every tWO weeks by the Ge rman Club. a groupof young society men of the day. The name had nothing to do with the West European cou nt ry, bUl was a shorte ned reference to German cotillion , a com plex d;mce with much changing of partners.

The Germans we re qu it.e fo rm al occasio ns with da ncing a nd th ell a g rand m arc h led by th e cltape ro nes to supper . Afle r thaI. the ladi es wO llld fresh ell up ill th e dressin g rOOIl1S, while lhe men fini shed Ih e cl la mpag ne and smoked cigars. Then Ihe danci ng wo u ld resume to Ihe strains ofth e "orchest ra," wh ich consisted o f a vio lin , violo ncello with Na tt y Solo mons a l the pia no. Accord ing to o n e local histo rian , so popu lar was Nany Solo molls as a playe r o f w:lllzes that n o ot her o rchestra ever furnished music rOT· a part }' fo r one e ntire d ecade.

~

__ ~iS ________________________ 179

13l'oiled 73eel rend""Ioir.LVii1l--l11uslZlY)o~Jdl1= I bee f tende rl oin (5 to 6 pound s)

[/:, cup butter I large clove garlic I:! pound fre sh mushroo ms. sli ced 2 medium o nion s, sliced Ground trimmin gs from meat or If" po und hamburger 2 tablespoons chili sau ce

Serves 8

1 tablespoo n Diablc Sau ce Pinch dri ed Illaljoram Pinch dri ed th yme Pinch hicko r y smo ked sa lt 4 drops T abasco 2 dashes Wo rccs tcrshire sauce 5 ounces dry rcd wine 2 ounces co ndensed bee f bo uillo n

Salt and pepper I tablespoon fl our

Sauce: Melt the bUlle r in a large skille t. C ut garli c Je ng lln\'ise intO slivers and saute wit h the mu shrooms and onions in hot bUller until the onions are lim p. Add th e g round meal and break up with it fork while stirring co nstantl y. After 4 o r 5 minutes. add th e re maining in gredients and stir well. Simmer until ready to pour o ver te nderloin when it is placed in a roaster.

T o cook tellderloirl : Preheat th e oven a nd b roiling pan for 15 m inut es at 550°F. Have the te nderlo in al room temperature and place on a bro ilin g pan not more than 2 inches from the heal. Cook for 8 minut es. Turn and cook fo r 7 minutes. Remove from the broil er and place in a roaster. Pour the sauce ove r the tenderloin and coo k in a 350°F oven for about 10 minutes. Pour th e sauce from the roaster over the meal and serve.

l HO

Sava nnah Style

Se rves 8 to 10 6 pound beef fil el Sail and pepper Butler pastry, recipe below

Duxclles (Fillin g). recipe below I egg 1 tablespoon waleI'

Roast beef seaso ned with sa lt a nd pe pper on a rack in shallow pan at 425 D F for If',! ho ur. Cool for 2 ho urs, [h cn trim fal. Mea nwhi le, prepare butle r pastr y. Butter Past')': 3% cups flour I teas poon sa lt 2 tablespoons sho n e ning

I cup cold butle r or margarine cup icc wa ter

¥~

Combin e fl o ur and sail. C ut in shorte ning and cold btlltCl' until fine. Add water a tabl espoo n ala lim e [or stiff dough. Make dough into a sq uare a nd chill for 30 minu tes.

Dtl.Xelles: I pound fres h mush rooms, finely chopped '/.. cup butte r or ma rgarine I/., cup green on io ns. chopped '/2 teaspoon maljoram

I cup while win e 1/2 teaspoon sa il 2 teaspoo ns fl ou r 'II cup cooked ham . fin el), cho pped 2 tab lespoons pa rsley, cho pped

Sa ute mu shrooms ill butter Wilh o nion s: cook until li quid e\'a po ratt.!s. Add re mainin g in g red ie nts exce pt ham and parsley. St ir until thicke ned. Rc movc fro m hea t. add ham and p;u sley. Cool. Roll pa stry into reCLangle large e nough to wrap aro und beef (about ::3 in ches lo nger than bee f, 12 to 13 in ches wide) . Press cool du xellcs illlo pastry. leavi ng one inch uncovered o n a ll ed ges . ;""i oisren pastr), edges. e nclose beef. pressing edges together. Trim o ff excess pastr), from e nds so single layer covers ends. Place ro ll seam side d ow n in shallow baking pan. C u t d ecora ti ons from pastr), and place on top. Brush pas try wit h egg bc,i1en with wa leI' . Bake at 400°F for 20 to 30 m inutes until browned . Let sta nd 15 to 20 minutes before slici ng.

l SI

~ lc a ( s

Serves 4 1 pound lOp ro und or flan k steak 4 tablespoons soy sau ce 2 teaspoons sugar Y4 teaspoon garlic salt 4 teaspoons cornstarch

J.4 teaspoon ground gi nger (o ptional) 6 tablespoons pea nut oil 4 stalks fresh broccoli 4 J.4 cups water

Cu t meat inw small , b ite·s ized pieces at a n angle 10 the grain on the meal. Add soy sauce, co rnstarch, sugar garli c salt, ginger and 2 ta blespoo ns peanut oil . Cover a nd refrige rate a t least 1 hour. Cut broccoli inlO small b ite·sized pieces at a 45 degree angle 10 th e ve rti cal growth of the swlks. Put 2 tablespoons pean ut o il in a wok on hi gh heat (375 °F) and place mar in ated meat in it. St ir meat to brown quickly, about 2 minu tes. Remove meat from wo k and keep nearby in a warm comainer. Put 2 ta bles poons peanu t oil in wok and heat to 375°F (wok docs not need to be washed between cookin g meal and broccoli ). St ir-fry broccoli about 3 minutes until it becomes dark gree n . Add water and cover for 3 minutes. Drain wa leI'. Add meat to wok and mi x toge ther. Serve over steam ed ri ce.

Serves 3 to 4 Fl ank steak (2 pounds or Jess) Y4 cup soy sau ce 3 tablespoons honey 2 tablespoons cider vinegar

1 J.4 teaspoons garli c salt 1 Y2 teaspoon s ground ginger Y4 cup oil J small onion, cho pped fin e

Prepare the mea t by scoring about Y4 inch deep on eac h side a nd removing any fat or membran e. Comb in e the othe r ingrediems and pour over th e meat. Marinate mea t overni ght 10 refri gerator or on ki tchen coumer for at least 4 hours. Remove meal from marinade and grill over charcoal for 10 minutes on each side. Sli ce thinly on the d iago na l.

1M2

Savannah Style

Serves 4 6 tende rloin steaks, % inch thick Sa lt and pepper, to taste 3/ 1 cup un sa lted bUlle r 3 shallots, cho pped, or 6 small sprin g o ni ollS , chop ped (omit g ree n ste ms) V2 clove ga rlic, cru shed

3 tablespoons parsle y, cho pped 8 large fres h mu sh roo m ca ps, cho pped Worceste rshirc sa ll ce, to taste 1 tables poon Dijo n Illusta rd 3 o un ces Diabl e sauce 1/ 2 cup br and y, hC;-tled

Pound tenderlo in stc;-t ks with \\'ood cn mallet to flatt e n "paper thin ". Scaso n wi th sa h a nd pe ppCL In a large skillet. mel t 1/., Clip butter and ad d sha llo ts o r onions, ga rlic and parsley. Coo k 3 to 4 minutes and ad d anot hc r 1/ , Clip butlcr. When melted , add mush rooms and coo k until te nd er, about 3 minutes. Pu sh to sid e o f skille t. Add rc mainin g bulter and when mclt ed , ad d th e Ill ea t. Season with Wo rcesters hire sa uce a nd brow n meat , LU rnin g often . Add mu stard a nd Diable sau ce. Stir mushroo m mi xLU re in to sauce with meal. (Mea t coo kin g tim e shoul d be 4 to 5 minutes.) Heat V2 cup brand y, po u r over te nde rlo in and ignite. Serve immed iatel y.

Serves 4 1 large po rk tend erl oin Salt and pe ppe r I tabl es poon fat ]12 cup wa ter

pound fresh mu shroo ms. sli ced tables poo n butte r She rry

Sail a nd pepper tend erl oin and brown in ho t fal. When well brow ned . add water. Co ver wiIII lid and simm er ror aboul I ho ur, addin g more water , if necessary. SaUle mu sh rooms in buner. Wh en meat is d o ne . add mu sh rooms to gravy which has been thickened. Add she rr y to taste. Baste fo r a few minu tes with gravy .

t'l lc
183

PiccadilJo 2 medium o nion s, d iced 2 brge g reen peppers, diccd 4 tablcspoons o li ve o il 1112 pounds ground chuck Vt teaspoo n mo nosodium glutamat e liz teaspoo n celery sail V, teaspoo n orega no I/., teaspoo n salt I/., lcaspoo n pepper

Serves 8 V, teaspoon ga rlic or o nio n

powder V, teaspoon pap"ika 29 oUll ces ca nned tomato sa uce 2 tablespoons Wo rces te rshire sa ll ce (5 o unce) j a r stuffed o lives, reserve J Ui ce (3 oUllce) jar ca pe rs cup seedl ess raisin s V, cup juice fr o m o lives

Sau te o nio ns a nd peppers in 2 tablespoons olive o il and set as id e. Saute mea t in 2 tablespoon s o live o il ; sti r in a ll seaso nin gs . Add tomato a nd Worcestershire sa uces and stir until well ble nd ed . Add remainin g in g redients and cook 40 minmcs o n low heat, covered. Serve over yell ow or white rice.

Se rves 6 6 cubed steaks o r cutlets Flour for dredg ing 3 to 4 tables poons oli ve oil Sa lt and pepper , to taste '/2 cup mushrooms, sliccd and drained

I c10vc ga rli c. crushed V3 cu p dry whit e wine V2 cup waler I to 2 tab lespoons n our Parsley, chopped Seaso ned bread cru mbs

Dredge veal cubed stea ks o r pou nded cml ets in !lour. Brown quick ly in rrying pan with olive o il. Sa lt a nd pepper gc nero usly. T ransfer mea t l.O baking di sh. Add mushroo ms, ga rlic and wine to pan a nd saute. Add water and n Oll r to make thin g ravy. Sprink le ve;:li with pa rsley and bread cru mbs. Pour grav), over vea l. Bake. covered with foil approximatel y 30 minutes in 350<)F ove n.

I H4

Savanna h Slylc

'13aked-J MCed- J'/UJulde1' oE VeaL 3-pound shoulder of vea l (have butche r bon e the shou lder and cho p the bones) 6 cups water I large o nion, quartered 2 carrots, chopped 1 stalk cele ry, cho pped I tables poon Bouquet garni Salt and pe ppe r. to taste 12 cup long grain rice. uncooked

Serves 6

La

8

Pinch o f saffron V2 cup walmlls, finel y chopped Peel of I lemon , g rated 4 slices bacon . cooked a nd chopped 4 tablespoo ns bUller 1 egg, lig lll ly be.lle n 1/2 to % cup dry while win c Watercress, lO garni sh

PUl the bones a nd th e cleaned and chopped vege tables in a sa ucepan with 6 cups of co ld water . Add Bo uque t garni and season well with sa lt a nd peppe r. Cover a nd cook for 3 hours over lo w heat; strain and set slock aside. Stock ca n be m ade the d ay be fo re . Cook rice in 2 cups of reserved slOck with 'l pinch of saffron for 12 to 16 minutes, uncove re d , or until te nd cr . Cho p wa ln uts fin ely a nd grate th e lemon rind . Cook bacon in butte r until crisp . Re move bacon and cho p coarsely. Mix lOgcthe r with a spoon: cooked r ice, bacon , wal nu ts, lemon rin d , half the baco n fa l fr o m pa n. sal t, pepper and bea te n egg. With a sharp knife, open cav ities of meat 1O make small poc kets fo r stuffi ng. Spoon in stuffm g. C lose meat a nd li e with butcher's tw ine in seve ra l places. Brown vea l in o the r half of the baco n grease. Place veal in roasting pan and po ur VI! to% cup win e over it. Roast vea l in th e ce nter of a pre heated ove n a t 350°F fo r I V:! ho urs. Basle frequentl y with the wine , adding slock when necessa ry. When veal is d o ne, re move twine and add II:! Clip stock to pa n drippin gs. Boi l over hig h hea l until liquid is red uced by ha lf. Po ur gravy inlo warmed sallceboa l. Place vea l o n warm ed se rv ing dish. ga rnished with watercress.

185

MC;tlS

Serves 6 Veal medallions, pounded as thinly as possible, allowing 8 ounces pcr se rvin g, not more than lis inch thick lI2 cup bUller

lI2 cu p le mon juice

Garlic powder Paprika Parmesa n cheese. gl'ated Lemon. thinly sliced

In a large skillet . melt bUller and add lemon juice. Saute veal in lemon buner sauce until just bleached . Spread vca l on a broi ler rack. Sprinkle lightly with garlic powdcrand paprika. Cover generously wit h grated Parmesan checse. Top eac h piece with a lemon slice. Spoon lemon and bUller mi xt ure ovcr each sca llopini. Broil 1I1llii cheese begi n s to melt. abo ut 5 (0 6 minutes. Sc rve immediately.

Se rves 8 I leg of lamb, about 5

pound s 3 tablespoons lemon juice I tablespoon curry powder 2 doves garlic, crushed

2 tcaspoo ns sa lt VI tca spoo n peppcr !/~ cup waleI' 2 onion s. fincly choppcd li z cup dr y vermouth

Preheat oven to 400°F. Sprinklc lamb with lemon juice. ~·fi x ga rlic, curry. salt and pepper with watcr to make a pa stc. Spread the paste ove r the fau y side of the lamb and pat onion s on LOp. Place in oven for 30 minutes. Rcmove lamb from ove n a nd slow ly pour vermouth over the lOp so as not to di sturb onio ns. Reduce oven lO 350°F. Return lamb and coo k until meat thermometer reads 150°F for medium. or 15 minutes per pound.

186

Serves 8

I leg of lamb, about 7 pounds 1/2 cup soy sauce I tablespoon orega no 1 tablespoon thyme 1 tablespoon rosema ry

teaspoon dr), mu stard tea spoon m ace 2 cloves gadic , peeled I bal' leaf V2 cup olive o il 1/ 2

Put soy sauce and the next 8 ingredients in a food processor. Usc steel blade and add the olive o il slow ly unti l ing redients form a smooth paste. Cover lamb c lllirely with the paste and refrigerate for I hour. Reserve so me marinad e for a sauce. Preheat oven to "50°F and roast lamb for 15 minutes. Turn lhe oven down to 350°F and rO
Se rves 4 8-rib rack of lamb (not frenched) Salt and pepper. to taste 3 tablespoons o live oil 3 tablespoo ns fin e bread crumbs

I tablespoon parsley. chopped 1 teaspoo n oregano 1 teaspoon s hallo ts. chopped '12 teas poon garli c, put through press Pinch anise seed

Seaso n lamb with sa lt and p e pper to taste and roast in preheated 400"F oven . uncovered , for 30 minutes. In a bowl combine remain· ing ingredients. Work m ixtu re in to a paste and spread ove r top of lamb. If t his 3mOUlll of paste does not sufficientl y cover the lamb, make paste again. Roast lamb 20 to 30 minutes more , depend ing on degree of don e ness d esired. For more than one r ack of lamb, increase cooking time in each step 10 minutes per rack.

187

Meals

Serves 8 I leg of lamb 2 garlic cl oves. o ptio nal 3 lemons 5 LO 6 med ium to matoes, sliced Lemon pepper spice marinad e

Preh eat oven

to

l\'lixed herbes de P rovence (rosemary. fenne l. ba y, oregano) 2 tablespoo ns red wine Worcestershire sauce

400°F.

Cut as mu ch fal as poss ible from la mb. Peel ga rlic clo\'es, Cllt inLO tin y sli vers and place under lamb membran es and in uannies. Do not insertdirecli y into meat as il will burn bm b. Grate all rind from lemo ns. Slice tom,ILOes thinl y, leavi ng sk in. Spray la rge roasting pan with no n-stick vege tabl e spray and make a bed with LOmato slices. Sprinkle liberally with lemon peppe r spice marinade and with I!~ of lemo n rind. Squeeze juice of I lemon over tomatoes a nd I lemon over la mb . Pal remainder o fl emo n rind o n lamb. Crush 2 pinches of herbs ove r lamb and place directl y o n 10111<110 bed. Po ur wa ter over tOIll<1I0eS, barely covering. Cook for 15 minutes per pound . Do not overcook. Baste o nce by squ eezing j uice of third lemo n over lamb. If waleI' has ev,lporated , rephKc . When lam b is 15 minut es fr om bein g done , remove from oven , place o n a \,'arm platter, cover with fo il and return lO 200°F ove n. Scrape all juice and lOmalOes from pan int o blender or food processor and puree. POllr liquid into f1')ling pan or sa ucepa n. add red wine and 2 to 3 dashes o f Worcester shire sa uce. Cook LOgether until bubbl y. the n turn heat to low. Slice lamb. Serve with sauce and new potatoes. If yo u prefer il morc refined sa Li ce, strain LO eliminate seeds.

I SH

Sava nnah Style

Serves 8 Crown of Pork Roas l* (Sec cli n ing in struction s below) V4 cup bultcr

1/ . teaspoo n sage I teas poo n sah

II:! cup on ions, chopped 3 cups tart apples. co red and cho pped 2 lablespoons sugar

4 cups bread cubes I/,. Clip parsley. chopped 2 tablespoo ns apple cider

V. IC
L i s teaspoon pe ppe r

*Have the butch e r prepare a crown roas t a ll owing 2 ribs per person . Be sure th at the backbone is removed so that it ca n be carved . H ea l the oven to 325°F. Place roast in it sha llow op en roasting pan with no waler. Cover the rib ends with a luminum foi l and

insert the meat thermometer in the meatiest pan of the cho p . Roastin g wi ll ta ke 31!:"! to 4 hOllrs or 35-40 m in ut es per pound . Place heatp ruuf bow l ill th e Ce nte r of the r oast so th at il will keep its shapc.

Stuffing: Satlu~ the o nio n in butler until soft and add apples. sugar, th ymc , sage, sa lt and pepper. Cove r and cook o ver low hcat until the a pples arc soft. Toss the br ead cubes. applc mi xture, parsley and cider in a large bowl. One hour befo re the roast is donc, r em ove the bowl from the ce nter and spoon the Sluffin g in the ce ntc r of the rvaSI. Cook unt il th e roast registers IS5°r o n lhe meat th erm omete r. Se n 1es 6

10

S

Boi l frcs h pork o r h a m . Let si mm er 610 7 h a ll rs wil h the fo ll ow in g: 28 ounces canncd tO mat oes lh Clip brown sugar 5 ounccs soy sauce lh cup cider vincg;u 4 or 5 large o n ions. Worcestershire sallce and cho pped T abasco . to ta ste 4 or 5 ga rlic buds. chopped Sal! and pepper. to taste Coo l: remove fat a nd skim off fat juice. CUI m eat into sm all pieccs 01' mash with fork. Use leftove r sa ll ee for meat.

189

t..,lcat s

Serves 6 2 tablespoons oil or fat 6 thick pork chops 3 medium hard apples, unpared, cored and sliced V. cup brown sugar

!4 teaspoon cinn amon 2 tablespoons bUller Salt and pepper, to taste !4 cup sherry

Brown chops in oil or fat in a heavy skillet. Arrange apple slices in a greased 9 x 13·inch baking dish. Mix sugar and cin· namon and sprinkle mixture over apples. Dot apples with butter and place pork chops on the apple sli ces. SprinkJe with salt and pepper and pour sherry over all. Cover and bake at 350°F for 1 to 1!4 hours.

Serves 4 to 6 2!4 cups water 1 y. cups white vinegar 2 tablespoons sugar 1!4 teaspoon s salt 20 peppercorns

16 whole allspice 1!4 pounds kn ockwurst, sliced on angle into !4 inch slices medium Bermuda onion, sliced into rings

In a saucepan combine water, vinegar, sugar, sal t, peppercorns and allspice. Bring mixture to a boil. Reduce heat and sim mer 10 minutes. Let the marinade cool until it is lukewarm. Slice knockwurst and onions and arrange them in a 2·q uan jar, alter· nating laye rs. Pour marinade over kn ockw urst, cover jar and refri gera te 3 days. Will keep in refrigerator for several weeks.

I!JO

Savannah Style

Serves 4 4 do uble- thick pork ch ops,

If:'! cup nOllr. o r e nough 10 coat

abo ut 3/1 inch thick (have butch er cut pockel ill side If:! to :VI inch es lo n g) 1f3 cup waleI' 3 tablespoons bUll er 1 cup h erb stuffin g mix If" Clip celery. ch opped fine

chops VI cup corn oi l Pe pper, 1.0 tasle \Valer 12 cup mus h room s, sliced 2 tablespoon s butter Parsley

Po rk chops sho uld be al room temperature. Trim off excess fat. Pre pa re stuffin g according to package directio ns. Add finel y chopped cel er y. Stuffing should be light ilnd crumbl y. If no t, slowly add mo re Sluffing mix until the mixture is drie r. Spoon stuffing illlo th e chop cavities unti l as full as possib le. Close open ings with toothpi cks, aboll l 3 per chop. Put notlr in a paper bag and shake each chop (o r dust on plat e) until we ll coated , be in g ca reful n ol lO dislodge toothpicks . Heat o il on med ium hig h h eat in a skillet (with lid ). prefe rabl y an iron o lle. When a drop o f wa le I' spits in oi l, put. chops in . sprink le with p eppe r a nd brow n o ne side. uncovered. Sca r Slu ffe d ed ge, ho lding with fork if necessa r y. BI'OWIl second sid e. Peppe r lig htly. Re move chops to plate. Tilt p an so grease remains on top and browned bit s remain in bottom of pa n. Pour off grease, keepin g brown ed bits. Return pan 10 med ium heat. When bit s a rc ho t an d brow nin g, add cold waler, a littl e ;:It a time , un til bouom of pan is covered about II I lip the side. PUl cho p s back in p an. Add eno ug h wa ter 10 re
l'. !cats

191

Serves 12 1 Georgia coumry ham ( 10 [0 12 po unds) 1 cu p brow n suga r

I cup bo urbo n or sherry

1 cu p wilter

Have the hock CuI off ham so thai it will fit into a roaster. Soak ham overnight in cold water and scrub the ham with Cl stiff brush. Change waleI' a couple of limes to gel rid of th e excess sa lt. Mix sugar. bourbon and water; press into th e fat of ham. Cover tighLly wi th fo il in roaster and bake at 20QOF for 8 hours. Serves 5 to 6 Ifz pound ham , cut in strips or pieces 2 tabl espoo ns butte r 1/2 cup onion , chopped

6 ounces mushrooms, sliced 2 teaspoons OOtlr I V2 cups SOLII' cream Rice

Saute ham pieces, o nio n and mushrooms in butler until onion is tender. Sprinkle Oour over it; stir over low heat. Stir in so ur creaill until thicke ned. Se rve over rice. Serves 8 po und s lean pork , cooked and ground 11/2 pounds ham , coo ked and ground 1f2 bell peppe r, cho pped I/ Z medium onion, cho pped ) 1/2

I II:.> cups milk 2 eggs 1 Ctlp crackel' cru mbs Peppel' 2 V2 cups to mato sauce

Combi ne ham , pork , bell pepper. on ion, milk, eggs, crumbs, pepper and I V2 cups tomato sauce a nd plll in loaf pan. Po ur remainin g CLIp of tomato sauce o n top and bake at 350°F fo r 11/2 hours. Serve with spicy mustard .

~PicnichiT1fj :

A :;:;vo"il~ .-pasli~ Savannahians love a picnic. T oday lhey pack up a cooler and head fo r the beach or perhaps open up a hamper in Colonial Cemetery. Others board a boal for a nea rby island , but seldom with the style thai accompa· nied the famous Daufuskie Picnic. an a nnual eve nt durin g the late nineteenth century. Allhat lime Daufuskie Island, in the mouth of the Savannah River, \\'35 owned by the Stodda rd brothers, J ohn . Harry and Albert. Each spring Harry Stoddard would offer his placo. called Bloody Point. to the Germa n Cl ub for itS ann ual outing that ended the social season. Apparently, it was a gala affair to which everyone wore his o r her best and al \\lhich the music never stopped. T he tide a nd moon played a vital part in sett ing the da te since the chartered riverboat had to catch the high tide o n arrivin g in the mo rning and depani ng at nightfa ll. When the appointed datc arrived. between 100 and 300 pcrsons met;1I the wharf at the end of Abercorn Sireet around 9:30 a.m .. the heads of fam ilies carrying big baskets filled with food. a fu ll table sen.ice and winc, usuall y champagne. for a dozen people. Alsoon the boat WCnt th e piano fo r Natty Solomons' orchest ra which set up in the two-story house or o ut under the trees for the dancing that went on all day. Whe n the o rchestra took a break, the brass band outside would stan up. Lunch was served o utside on white tablecloths with plent), of champagne that had been cooled in small hand pails. Around 6:30 the band wou ld slrike up a march. signaling everyone to head for the beach some two or three hundred yard s from the house. There young and old alike would dance a Virginia Reel be fo re boarding the boat for Savannah. On the way hom e th e younger se t oftcn would enterta in everyone with college songs. popu lar tunes of the day a nd selections from the operas of Gilben a nd Su lliva n. much in vogue al the lime. According to early participants, Ihe famou s picnic was known throughOut the Southern coastal Stales, but apparently was neve r quile duplicatcd o utside Savannah.

_1!J_4 ______________________~l.3readS --~

13ultemilIt?. 'i.3&ui1s 2 cups fl o ur 2 teaspoo ns bak ing powder 1 teaspoo n salt liz teaspoon soda

Yields 1 Dozen

2 teaspoons sugar YJ cup shortenin g % cup buttermilk

Preheat oven to 450 of. Sift dry ing redients together. Cut in shorte ning; add buttermilk and mix until dough is pliable. Knead dou gh on a li ghtly floured board for 30 seconds (25 times). R o ll Vz inch th ick, cut with bi scuit cuttcr a nd pl ace close together on an ungrcased coo kie sheet. Bake 10 to 12 minutes.

Yields 2 Loaves 2 packages yeast 1 tablespoon brown sugar y. cup hot waler 1 c up milk 1 cup ho t water

I tablespoon salt y. cu p dark molasses 3 tablespoons bacon fal, me lted Y2 cup honey 6 cups whole wheat fl our

Dissolve a nd soak yeast and brown sugar in Yt cup water for 10 minut es. Combine othe r ingred ients except fl o ur with yeast mixture. Add fl our and knead for 10 minutes. Place in a greased bowl and let rise until do ubled in bulk (abou t 1 hour). Punch down and knead for 5 minut es. Let ri se again. Punch down a nd let rest ror 10 minutes. P lace d ough in 2 greased a nd no ured loaf pa ns. Let ri sc until almost do ubled. Bake ror 45 minutes at

350°F.

195

1!wilflebread

@

2% cups flour , unsifted VI Clip sugar V2 teaspoon sa lt

Serves 10 lO 12 V2 teaspoon soda 112 cup butler 8 ounces plain yogurl

Blend nour. sugar, sa lt and soda. Cut bUller imo the dry mix· lure. Add yogu rt and mix to a soft dough. Break off marble size pieces oflhe d o ugh and roll very thin on a floured board. Sprinkle with salt or su ga r. Ba ke at 400°F for 5 lO 8 minutes on ungreased cookie sheel. Turn off heal and a llow to crisp in oven. Can be mix ed in food processor. Yields 8 Dozen

6 cups All Bran 2 cups boiling water 1 cup buLtel- 01- lIIi1rganlle , melted 3 cups sugar

4 eggs, unbea ten I quart buue nnilk

5 cups fluur , lIlisifleu 5 teaspoons soda 5 teaspoons sa lt

Put 2 cu ps bran in bow l; pour boi ling wa te r over it. Let stand while assembling other ingredi em s. Mix in melted butler. Mix reslofbran with sugar, eggs, and butte rm ilk . Sift !lour, soda and salt toge ther. Combin e all in gredients. Cover and SlOre overnighl in refrigerator. When ready to u se, po ur inlO greased muffin tins and bake at 400"F for 20 to 25 minutes. Use as needed . Will keep about 6 weeks in refrige rator.

yl1ff.ll11fj ~l1£fins I cup se lf-rising flour cup milk

Yields 6 Muffins II. cup mayonnai se

1/2

Mix all ing redients well and fill muffin (ins. Bake in 350°F oven for 20 minutes.

196

Savan n ah Slyle

lemol2111utfms I cup buner 1 cup sugar 4 eggs, separa ted VI! teaspoo n lemo n ext ract 2 cups flour

Yields 2 Doze n

2 teaspoo ns baking powder I teaspoo n salt liz cup lemon juice 2 teaspoo ns le mo n peel , grated

Cream butter and sli gar until smooth. Beal egg yo lks and add to bUller/sugar mixture; beat unti l light and flurry. Add lemon extract. Sift dry ingredic llls and add al ternatel y with lemon juice, mixing thoroughly a ft cr each addition. Fo ld in stiffl y beaten egg whites and lemo n pee l. Ble nd tho roug hly. Fill bUl[cred muffi n tin s Vi full and bake at 375°F for 20 minut es.

Yield s 6 to 8 Popovers V2 cup pecans 2 eggs I cup milk

I cup flour. sifted LA teas poo n salt

Chop pecans in ble nder conta iner; empty blender and set nuts aside. Put eggs and milk in ble nder cbntainer; cove r and blend 2 seconds. Add fl o llr and sa lt; cover and blend 10 second s. Stir in pecans and blend again. Fi ll well-greased cuslard cups I/\! full. Place cups on ba king sheci and bake al475°F fo r 15 minutes. Reduce hea t to 350°F and bake 25 to 30 minutes lo nge r or until brown a nd fi rm . A few minutes before removing from oven, prick each popove r with a fo rk LO le t steam escape. If you prefer po povers dry and crisp, turn oven off and leave in oven 30 minutes with door ajar. Ser ve hot .

197

Breads

Serves 12 I 2 2 2

package dry yeas t cu ps wa rm m ilk eggs tablespoo ns sugar

2 teas poo ns sa lt 5 cups fl ou r 2 ta bl es poo ns bUller, melted

Softe n yeast in warm m ilk in a la rge, wa rm mixi n g bow l. With an elect ric m ixer , add eggs and su ga r to yeast mi xture. Add sa lt and aboul 3 cu ps of fl o ur , Remove fro m mixer and bea l in the remai ni ng fl our. Add butter and beat aga in . Batter wi ll be thi n. Le t rise in mixing bmd until d ou bled in bu lk. about I hou r. Beal dow n and pou r into a we ll-g reased tu be pan OJ' bu ndt pan , LeI rise aga in umil do u bled , abou t 1 hou r. Ba ke at 3500F for 1 hOllr, covering with fo il after th e first half ho ur.

Yield s 3 to 4 Dozen

2 cups mil k % cu p solid sh o rteni ng 2 packages d r y yeas t 1 tablespoo n su gar

2 eggs, beaten 4 teaspoo ns sa il 3/., cup su gar

7 to 8 cu ps fl our

Scald 2 cups m il k in pan . Let the sho rte nin g melt illlo the m ilk and cool u ntil lu kewarm . Dissolve yeast in lu kewarm mix ture, Add sugar an d eggs, Add salt and % cu p su gar . Add 4 cups of fl our g rad uall y u lltil th ick like pan ca ke batteL Sti r in 3 to 4 more cu ps flo ur until it is in d o ug h-like consis tency, Let sit o n coun ter for 10 min u tes. Knead (as lit tle as possible) ulllil in consis ten cy of ba ll . Put in greased bow l a nd re fri gerate (covered ) fo r 10 ho urs or o ve rnight. Roll in to 3 q uane r-size ba ll s pe r greased muffin cu p. Cover a nd let rise in a warm p lace for 21/ 2 h ours. Bake at 400°F for 10 to 12 milllites.

198

Sava nnah Style

A'j1el :!lak& 1i!olls

Yields 5 Dozen

2 packages dry yeast Yl cup water, lukewarm

3 teaspoons sugar 1 cup oil

2 cups buttermilk 5 cups self-ris in g flour, unsifted Butler, mched

Dissolve yeast in lukewarm (not hot) water with sugar. Be sure yeast and sugar arc completely dissolved before add ing oil and buttennilk which have been mixed together. Add flour, unsifted. and stir until blended. P lace on pastry board and fl our both sides. Pat OUI to about Y. inch and cut with biscui t c uller. Dip or brush both sides with melted bulter, fold in haJf and place on ungreased baking pan. Place in refrigerator umil ready to bake. Remove from refrigerator and let stand a t room temperatu re for at least 15 minutes before baking. Bake at 425°F for 12 to 15 minut es or until browned.

Yields I Loaf

2 Yz

3 cups flour 1 package yeast 1 ~ cups water 10

I tablespoon sugar Y+ teaspoon salt Cornmeal or grit s

In a large mixing bowl, combine 1 cu p of flour and yeast, set aside. Tn a small saucepan, heat water, sugar, and salt until sugar is di ssolved. Add to dry ingredienrs and beal at low speed of electr ic mixer Y:t minute. Scrape sides of bowl ; beat 3 minutes at high speed. By hand, stir in enough of th e remaining flour to make a soft dough. Shape into a ball. Place in a lightly-greased bowl. Turn once to grease su rface. Cover, let rise 1 hour or until doubled. Punch down, cover, and let rest 10 minutes. Grease a 1 Yz or 2 qUatt round casserole and sprinkle with cornmeal or grits. Place dough in bowl. Cover. let rise 45 minutes to 1 hour or unli l doubled. Bake at 400°F for 40 10 45 minutes. Cover loosely with foi l if lOp browns too qu ickly. Bread is bes t hot or wasted with butt er .

199

Breads

Yie lds 2

LoilVCS

6 cups nour, sifted

5 11:, o unces evaporated mi lk

I teaspoo n sa lt sllgou' I package (li"), yeas t

I cup margari nc I C lip potatoes. mashed 2 eggs, room temperature

II:.! CLIp

Mix 2 ClIpS flour, yeast, sail, sligar in mixing bow l. Add [Q this V:.! cup evaporated mi lk mixed wit h V:.! cup wa ter. Beat slow ly with electric mixer. Heat I cup marga r inc with 1/., CLIp water over {ow heat. Add t his to mixtu re in mix in g bow l and beal. Add II I CLIp fl o ur and 2 eggs and mi x 0 11 high speed for 2 minut es. Add I CLIp mashed pot;noes and rema inder of flour. Pat H lill ie oil on top and lel rise unti l doub le in b ul k. (It is best to place bowl in co ld oven, placing a pan of hot wat e r underneath and let rise an hour or more.) Cut bread dough down and cove r with a lowel and refrigerate overn ight. T he next day, put dough on a Ilo u red board and knead for~-J minutes. Let rest 5 m in u tes , then kn ead for 3 more minutes. CUI in half an d p lace in 2 loaf pan s. Let rise in cold o ve n fo llow in g sa me procedure as before. T his takes abou t 2 hours. Place in cold oven o n midd le rack and bake al 350° F for :10 min utes. C u t oven olT and leave bread in for 5 m inutes. Rcm ove from ovc n an d cool 011 racks.

Yie lds 1 Loa f

2 cups self-rising flour 3 tablespoons sugar

12 o unces ca nned beer . warm I tablespoon butter, me lted

Combine flour. sugar and bee r ; stirjust unt il a ll in gredient s arc moiste ned. Po ur into a greased loaf p an. Bake at 375°F for 30 to 35 min utes. Ihush with melted butler. Remove bl'ead from pan a nd cool.

20U

Savannah Style

Yields 2 Loaves 3 tablespoons sugar I tablespoon salt 2 packages active dry yeast 41/2 lO 51/2 cups flour 1112 cups milk 1/2 cup water 2 tablespoons butler or margarin e

11/2 cups sharp Cheddar cheese,

coarsely grated I egg Sesa me seed s Wh ite o f 1 egg

In large bowl, combine sugar, sa lt, yeas t and 1% cups flour. In sauce pan, heal milk , waler and butter or margarin e until very warm (105°F to 11 5°F). Graduall y add liquids lO dry ingredients; beat at medium speed o f electric mixer for 2 minutes. Add cheese, egg and enough remainin g flour to make a thick batter, mixin g to blend we ll. Beat at medium speed for an additio nal 3 minutes. By hand, grad ually stir in rema inin g flour, enough to make a stiff bauer which leaves the sides of the bowl. Cover loosely with a light towel and let rise in warm place until doubled in bulk (about 1 hour).

Preheat oven to 375°F. Stir batter down and beat vigoro usly for 30 seconds. Turn batter into 2 deep, well.greased loaf pans, Combine white of one egg with splash of cold water; brush mixture over each loaf. Sprinkle generously wi[h sesa me seeds. Bake 40 to 50 minutes or until done.

Breads

20 1

Serves 4-6 I cup corn mea l, sifted 1112 cups boil in g water I cup milk 2 teaspoons baking powder

teaspoon sa lt 2 eggs, sli gh tl y beaten 2 tablespoons bulter

Pour boiling water over corn mea l slow ly, stirring u ntil smooth. Stir in bulter and salt. Let cool sl igh dy. Add milk and beaten eggs. Mix well and lastly fo ld in bakin g powder. Pour imo ligh tl y-greased baking dish and bake at 375AOO°F for 40 minutes or until brown. Spoon out and serve imm ed iatel y with butter or gravy.

Serves 6 I cu p boiling water I cup white corn meal 1 teaspoon salt

tablespoon baco n drippings 1'/ 2 teaspoo ns sligar

Pour boiling water over dry in gred ients. Beal unti l blended. Drop baller fro m a spoo n or pat into a pone onlO a hal. greased black iron gridd le. Bake at 40QoF for 20 to 30 minutes.

Yields 9 Pieces I cup corn mea l '/2 cup corn oil

3 teaspoo ns baking powder 2 eggs

I \/2 teaspoons sa il I cup crea m sty le corn, or fresh if avai lable I cup so ur cream

Prehea t oven (0 400°F. Mix ingredients until blended. POUT into a greased 8 x 8 x 2- inch dish and bake fOT 30 minutes.

202

Sava nnah Style

Serves 8 to to 5 cups flour

(approximately) 3 packages active dry yeast 2 lables poons sugar I teaspoon sa lt

11/2 cups milk 1/3 cup bulter or margari ne J egg

'I. to

I cup butler or margarine, melted

In large bowl of mixer stir together 1V:.! cups fl o ur. yeast, sligar

and salt; set aside. Heat mi lk and the 1/3 cup buuer until very warm (1200 to 130°) and po u r ove r flour·yeasl mix ture. Add egg (lnd beat 3 minutes at medium speed, scraping bowl occasionall y. Add I cup flour and beat 3 minutes longer. Stir in remaining 2 12 cups flour and mix with wooden spoon until thoroughly blended. Grease (OpOr dough. Covcr and let risc in warm, draft-free place until doubled in bulk, 300m 30 minut es. Turn OU I on li ghtly floured surface and knead lightly un til smooth . Divid e dough in half. Roll out each half in 18 x 12 inch rectangle. Cu t in % inch strips, then crosswise in 3 inch pieces. Dip each piece in melLed butter, the n toss helLer·skc her into IO-inch tube pan. Cover and let rise until doubled in bulk, about 1V:! hou rs. Ba ke on bottom rack in prehea ted 425°F oven abo1ll 30 minutes or until golden brown and done. Turn out on rack to cool slightly before serving.

Yields 2 Loaves

3 eggs 2 cups sugar I cup oil 2V2 cups flour , sifted 1 teaspoon sa lt V" teaspoon baking powde r

2 teaspoons baking soda J tablespoon cinnamon 2 cups zucchini, grated (do not pare) 1 cup peca ns, cho pped 2 teas poons vanilla

Mix thoroughly the eggs, sugar and oil. Stir in flour, salt, baking powder, baking sod a a nd cinnamon. Add zucchini and pecans. Flavor with vanilla. Pour bauer into 2 greased and noured loafpansor Ilargebundl pa n. Bake at 350°F for 50 to 60 minutes. depending on size of pan.

Bread s

2 0~

Yields 2 Loaves

2 cups boiling wate r I cup oatmeal , uncooked 2 packages yeast 1/3 cup lukewarm wa ter I L
2 tablespoons bUll e r, mellcd 21/:! to 3 cu p s fl o llr J \12 to 2 cups whole whe;u fl o ur I egg yolk Sesame seed s

Pour boilin g wate r ove r oats. Le t sta nd u ntil thoroug hl y softened. Soak yeast in lukewa rm water (no t ho t). Add salt, hone y and butt er (cooled to lukewarm) to oa ts. Ma kin g su re oa ts are just lukewarm , add yeast and mix well. G raduall y add fl o urs and knead with h and s until d o ugh is smooth and elastic. T his should take approxim ately 10 minutes. Put in to a li ght-oiled bowl, turning lOcoal dough o n all sides. Cove r with a clo th an d le t rise for I hour o r until do ubl ed in bulk. Oi l 2 bread tins. Punch d o wn the risen bread dough and cut in ha lf. Knead each half brie fl y a nd shape into loaves. Place them in bread tins. Cover and let rise until p.II1 S arc fu ll . Prehea t oven to 350°F. Beat egg yolk ligh tl y with I teaspoo n of water. Brush surface of each loaf with egg mi xturc and sprinkl e with sesa me seed s. Bake 35 to 40 minutes. Freezes well. Yields I Loaf

2 cups flour I teaspoon soda \1-1 to V:! teaspoon salt Liz cup butter or marga rine 1 cup sligar

2 eggs I teas poon "a nill;:1 3 ripe ban an as, mashed I cup nuts, chopped (optio na l)

Mix fl o ur , soda a nd salt. Set aside. C ream buttel· a nd sugar. Add eggs and vanilla. Mix well. Add bananas and mix wc ll . Fold in dry in gredie nts a nd nuts. Place in a well-greased 9 x 5 x 2- inch loaf pan and bake at 350°F for 55 to 60 minUlcs.

204

SaV
Style

Yie lds 1 Loaf

2 tablespoons on ion . chopped I tablespoon butle r 1 package acti ve dry yeast I/~ cup warm water I cup large cu rd crea m style conage cheese. healed lukewarm

2 tablespoons sligar 2 teas poons di ll seed I teaspoon sail Ij.. teaspoon soda I egg 2V2 cups nOllr, sifted

Cook onion in bUller ulltillcnd er. Soften yeast in wa le r. Combine in mixing bowl COllage cheese, sugar, onion s, dill seed, salt, sod a, egg a nd softened YC(lst. Mix well . Ad d n Oli !' to ma ke a stiff d o ugh. beating well. Cover, let rise until doubled (about I I.! ho urs).

Stir down .and turn into well-greased 9 x 5 x 2 in ch loaf p,m. Let rise unti l light. about 40 minutes. Bake a l 350°F for 50 to 55 minutes. Cove r with foi l lasl 15 minutes. Brush wit h butle r. Sprinkle with sa lt , if desired .

Yields 2 Loaves I cup dried apricots

2 teaspoons baki ng powder

I:! cup hot wate r I cu p suga r I cup brow n sugar 3 cu ps nour V2 teaspoon soda

v!! teas poon sa lt 3 eggs, beaten I cup SOUI' cream I cu p pecans, chopped

Cu t a p ricots in pieces and put in hOl waler to soak. Sift dry ingredie nts a nd add eggs. Stir in sour cream and peca ns; then add soaked a pricots, und rained . Pm in 2 greased loa r pans. Bake in preheated 350°F oven for I ho u r. Chec k for d o ne ness in 45 minutes.

Breads

205

Yie lds I Loaf liz cup margarin e I cup sugilr 2 eggs, slig htl y beate n 1% cups nour, sifted I teaspoon baking powder

IJ.I teaspoon sa il II:! cup milk 112 cup pecans, chopped fin e Graled peel of 1 lemon

Cream ma rgarine wi th sugar; add eggs. Sift n our, measure and sift agai n wilh baking powder and sa lt. Ahernately add nour mi xture and milk to shoTicni ng mixture. st irring constallli y. ~/(i x in nu ts and graled lemon peel. Bake in greased.5 x 9 inch loaf pan in 350°F oven for I houl". Topp illg: li t cup co nfectioner's sliga r

Juice of I lemon

Combine sugar with le mon juice and pour over tOP of loaf as soon as it comes fro m ove n. Cool before slicin g.

Yields 3 Loaves 4 cups no ur % teaspoo n baking powde r 21/ .. teaspoo ns baking soda )1/2 teaspoo ns salt I teaspoon cinn amo n 1 teaspoon cloves V2 teaspoo n gi nge r

V2 teelspoon allspice 5 eggs 3'/ 2 cups sugar 3 cups pumpkin I v., cu ps o il 'I, Clip cold water

Grease a nd line botto m of 3 loaf pa ns wi th brow n paper overlapping e nd s so loaf ca n be lifted out when done. Sift dry ingredients; beat eggs very well , add sugar a nd beal wel l. Add pumpkin, oil and water a nd beat well . Add dry ingredients and mix well. Fill pans about % fu ll . Bake al32.5°F for ) hour. until nicel y browned and toothpick co mes Ollt clean.

20(i

Stick/!! "Buns

S'1\'< lnnah Style

Yields 5 Doze n

2 cups water

'/2 cu p shortening. so ftened

V:! cup sugar 2 teaspoons salt 2 eggs, well beate n 2 e nvelopes yeast V:l cup warm wa ter 1 teaspoon suga r

L /2 Clip bULLer or margarine, softe ned 9 to 10 cups fl our (a pprox imately) 2 teaspoo ns cinnamo n I cup su g;II'

Mix water. sugar, salt and eggs. Soften yeast in I :! cup warm wa ter and I teaspoon s ugar. Add yeast mixture LO egg mixture. Add sho rtening and bUlle r ; mi x well . Add Ilour, 1 cup al il time. Beal well; knead in the last3 to 'l cups flour. Cove r and let rise until doubled in bu lk •.about 2 ho urs. Punch down . roll out d o u gh o n Ooured board. This is a ve ry large piece of d o ugh . It sho uld be rolled in lO a reClangle. Sprinkle with a mixture o f cinnamon and sugar . Roll in jel ly roll fa shion making a very long, thin roll. Cut into about 5 d oze n V:l inch thick pin·w heel roll s.

Topping: I cup butte r or margarine.

2 cups brown sugar

melted 1 cup whitc corn syrup

2V:l cups pecans or walnuts,

chopped (app roxi mately)

Combine butlcr. corn syrup a nd brown s ugar; mix well . Put about I tablespoon of Lopping in the beuom o f 5 d ozen muffin cups, then sprinkle about I teaspoon of chopped nuts o n lOp of lopping. Place 1 pin.whcel slice of d ough o n LOp of th e topping and nut mixture. Let rise about 2 hou rs or unti l doubled and ri sing out of the pan. Bake at 350°F for 12 to 15 minutes. Remove pans and cool for 5 to 10 minutes ; turn pans upside d own so the topping can coat the boLLom of the roll . Re move the rolls before the muffins ha ve time to Slic k LO the pan.

207

Breads

Yields 2 Loaves 1 Y.z cups milk Y.z cup butter y. cup sugar 3 teaspoons sal t 2 envelopes d ry yeast Y.z cup very warm water

2 eggs, room temperature 6 Yt cups flour, approxim ately 2 cups rai si ns Y.z cup sugar Yz teaspoo n cinnam on

Combine milk, butl er, sugar and sal t in a small saucepan. H eat until butter is melted; cool to lukewa rm . Dissolve yeast in warm water in a largt, warm bowl. Beat in eggs and cooled milk mixture. With an electric mixer, bea t in about 4 cups flour . Remove from mixer , st ir in rais ins and some of the remaining flour until like a heavy batter whi ch sticks to sid e of bowl. Knead in th e remaining flour on a fl oured board. Knead 5 to 10 minutes. Place in a greased bowl, coal dough with oil, cover and let rise in a warm place until doubled in bulk, about 1 hour. Punch down , divide dough in half. Roll out, sprinkl e with cinnamon and sugar mixture. Roll up in j elly roll fashion . Place in loaf pans. Cove r and let ri se in warm place until doubled. Bake a t 350 °F for about 55 minutes.

Counb-fj "i3iswils 8 he'aping tablespoons solid shortening

Yi elds 5 Dozen 2 cups milk 4!4 cups self-ri sing flour, sifted

In bowl, combine shortening and milk. Add flour so that dough does not sti ck 10 hands (add more flour if necessary). Mix with fork and hands. Roll out Y, portion at a time on a floured board and cut into small round circles (size of silver dollar). Bake a t 400°F until ligh t brown, about 10 to 12 minutes. T hese freeze well .

A hundred years ago a young Savannah \\'omao might consent to promenade with a beau up the east side of Bull Street to Forsyth Park (never to the "Bay" or to "Factor's Walk," where Ihe men conducted their business). but "dates," of course, were unknown. What took their place was an elaborate system of calli ng. Ladies called on each other in the mornings. usuall )' on foot. and sometimes making as many as twenty calls a day. Young men made their calls in the evenings or on Sundays, alone or ....·ith fri ends. One po pular Savannah custom for a number of years was the practice of mak ing New Year's calls. A hostess who d id not wis h to receive callers tied to her doorbell a small basket in whic h C
2 _ 1_ 0

- -- - Cakes and Cookies - =Se rves 12 Brea kfast Squares or 24 Squ ares fo r Tca

2 envelo pes dry yeast I Clip wa rm waler 2 tabl espoons d ry ski m milk 2 tablespoo ns d eh ydrated po tato '14 teaspoon salt

2% cups fl o ur 2 eggs ]/3 cu p hu tter, melted a nd cooled 1/3 cu p pl us V2 teaspoo n sugar

T O/lpillg: ~4

cup b ro wn sugar 1 teaspoo n cin namo n

V2 cu p bu tle r, melted and coo led

Sprin klc d ry yeast and ]/ 2 teaspoo n sugar into I cu p wa rm wa ter ; slir to disso lve. Whe n yeast beg ins to foa m , add dry sk im mil k, de hyd rated po tato , V:I cup suga r, sa lt and 3/.\ CliP un sifted fl o ur . Beat 2 minutes o n medium speed o f mixe r. Add eggs, [/~ cup m cltcu <-I m l l:uo lcu bUlle r alill I c up Oo u r. Bea t 2 millutes 0 11 hi gh speed of mi xe r . Add I cup of fl o ur. Mi x by hand wit h a woode n spoon. T his will ma ke a very soft d oug h. Cove r and p u t in a warm pl ace LO rise unti l d o u bled in bulk , abo ut I ho u r. Beat d ow n and let rise aga in fo r half a n ho ur. Sti r dow n an d spread in a grea sed shall ow pa n , about 17 x 12 in ches a nd I inch d ee p. Le t rise until doubled . Spread brow n suga r evenly over the top o f mi xture and spri n kle ci n namo n over sugar . Make inde ntatio ns in d o ugh with fin gertips and drizzle bu u er over do ugh . Bake for 15 m in utes at 375°F o r until brown .

Ca kes and Cookies

21 1

Serves 12

2 cups sugar 11/2 cups oil

2 eggs 2 teaspoons vani lla 11/2 tablespoons lcmo n juice

2 cups flour

LO

16

1 teaspoon salt 1/4 teaspoon nutmeg II:! teaspoon cinn amon 3 cups apples, peeled and diced 1 CLIp milS, chopped I cup dates. chopped

I V2 teaspoons soda Mix first 5 ingredie nts, beat welL Sift l1o ur , soda, sa lt and sp ices; add to first mixture. Beat. Add apples, nuts and dates; mi x well. Bake a1325°F for 11/2 hours in tube pan. Wrap in foil or lin e r and store in refrigerator fo r 2 to 3 weeks before serv in g.

Serves 10 I cup sugar II , cup butter 1 egg

1 cup flour I teaspoon soda teaspoon Clllnamon

10

12

I , teaspoon nutmeg 1/, tea spoo n salt 2 cups apples, chopped. cored. unpeeled I/., cup raisins or chopped dates 1 cup nuts , broken

Cream shortening and sugar. Add beaten egg. Sift dry in gredients. Add fmil s and nuts; mix well . Pour into 9 x 9 in ch g reased pan. Bake 45 minutes in 350°F ovcn. This is especia ll y tasty if served warm with whipped cream.

212

Savannah Style

Serves 12 to 15

2 eggs 1 cup light brown sugar 1 cup sugar 1V4 cups oil 3 cups flour 1/2 teaspoon salt

teaspoo n baking soda teaspoon cinnamon 2 teaspoons va nilla 3 cups apples, peeled and diced I cup nuts, chopped (optional)

Preheat oven to 350°F. Beal eggs; add su ga r and oil. Bcat this mixture 3 minutes and add dry, sifted in gredients. Mix well. Add apples, nuts and vanilla. Grease and flour lube or Bundt pan. Bake for 1 hour.

Serves 16 3 eggs 1 cup buttermilk 1 cup oil 11/2 cups sugar 2 cups flour I teaspoon soda I teaspoon salt

1 teaspoo n vani lla 1 teaspoo n cinnamon 1 teaspoon allspice I cup nuts, ground I VI! cups canned figs, drained and coa rsely chopped

Preheat oven to 350°F. Mix eggs , butte rmilk, oil and sugar ; add flour, soda, salt. va nilla , cinn amon and allspice. Mix well. Add nuts and figs . Pour into a greased and Dotll·ed lube pan or 4 small loaf pans and bak.e 50 to 55 minutes. While still hot, pour sa lice over cak.e and return bubbly and slightly brown .

LO

oven unti l

Sauce: 1/2

cup buttermilk

I cup sugar

3/4

1/2

cup bUller teaspoo n soda

Cook in large saucepan until sauce reaches the soft ball stage.

Cakes lind Cookies

2 13

Serves 16 4 eggs, beaten

2 cups sugar I cup oil 2 cups flour 2 teaspoo ns baking sod a

2 tea spoons pumpkin pie spice If:? te
j\'lix eggs, sugar a nd oi l; add flour, soda , pumpkin pie spice and s;lil. Beat well and add pumpkin and chopped nuts. Bake at 350°F for 55 minutes in we ll-greased and flou red pa n. Dust wit h powdered sugar when coo l.

Serves 16

2 cups flour 2 cups sugar I teaspoo n sail

2 teaspoons bak in g powd er 2 te.lspoons soda 2 teaspoons cinnamon

Mix all dry in gred ie nts together a nd add: I LI:? cups oil 4 eggs

2 cups carrots, grated % cup nuts, chopped

Mix wel l. Pour into greased and floured tube pan and bake at 325°F LO 350°F for I hOllr a nd 15 minutes. Cool and remove from pan. Hum Sauce: 6 l.ablespoons butter

I cu p light brown sugar

Combine together and cook for I minute. Remove from hea l and add: milk 2 tables poons dark rum If"

CLIp

Spread on cooled ca ke.

Enough confectioner's sugar to thicken (about I cup)

2 14

Savannah Style

Serves 16 2 cups sugar 1'/2 cups oi l 4 eggs 2 teaspoons salt 2 teaspoons cinnamon

2 teaspoons soda 2 cups Dour 3 cups carrO ls, graled 1 teaspoon vanill a

Preheat oven to 350°F. Mix sugar and oil , th en add eggs. Mix well ; add salt, cinna mon , soda and Dour which have been sifted together to the sugar mixture. Add ca rrots a nd vanilla. Cur wax pape r to fil 4 8- inch ca ke pans. Thorough ly grease pans then PUl in wax pape r. Grease and flour these. Pour mixture into pans and bake for 20 to 25 minutes. Cool before ici ng. Ici1ig: 8 ounces cream cheese 1/2 cup butter 4 cups confectione r's sugar

I tablespoo n v;lI1i lla 1I , cup nuts, chopped

Cream first 4 ingredients together, the n add nu ts. Use as filling for layers and ice like a lorte. Serves 12 to 15 11/2 cups oil 4 eggs 2 cups sugar 21/2 teaspoon s cinnamon

1 cup pecans, cho pped 21/2 cups self-ri sing flour 8]/ , oun ces ca nned crushed pinea pple and juice

Preheat oven to 30QoF. Cream oil, eggs a nd suga r. Add remaining ingredients; blend together well. Grease and flour tube pan. Bake 1 hour a nd 20 minutes. Add topping when cake is cool. Toppi1ig: 1/2 cup margarine 3/1 cup milk

I cup brown suga r 1 leaspoon vanilla

Mix all ingredients in saucepan. Boil ove r medium heat until thickened. (Recipe may be cut in half.)

Ca kes arid Coo kies

215

Cold Oven "Pozmd C~ I/z pound bUller 3 cups sugar 3 cups fl o ur 6 large eggs

Serves 10to 12

1 Clip heavy cream 1 teaspoon va nilla or almond extract

Cre.ml together bUlle r ilnd suga r. Alternately add flour and eggs. Add heavy crea m. Pour illlo greased and fl o ured tube or Bundt pan. Stan in cold oven at 350C F for I hour a nd 15 minu tes. Turn pan around and bake 10 minutes lo nger.

Senres 12 to 15 1 cup butler 1/2 cup so lid shortening I pound box light brown sugar I cup suga r 5 large eggs I/z teaspoo n baking powder

li z t.easpoon salt ~ r:up!i flour I cup milk 2 teaspoons vanilla V:.> teaspoon coconu t fl avoring I cu p pecans, cho pped

Cream butler and sho rte ning. Add brown sugar a lillie at a time . Beal well. Add white sugar and beat until light a nd fluffy. Add eggs. Sift baking powder and sa h with flour. Add to mixture, alternately with mi lk. Ad d van illa, coconut fl avori ng a nd nuts. Bake in tube pan for I V:.> hours at 325°F. Cake may be frosted. Frosting:

1 cup nuts, cho pped a nd toasted in bUller 1/1 cup margarine 2 cups co nfeClion er's sugar

I tC
Mix all ingredie nts well and spread o n wa rm cake. Cake is beller second o r third day.

Savannah Style

216

g;es/l Cconub

Cake.--

I cup butler 2 cups sugar 4 eggs 3 cups flour, sifted

Serves 12 to 15 3 teaspoons bakin g powder 1/ 2 teaspoon salt I cu p milk 1 teaspoon a lmo nd fla voring

Cream butter and sugar until light ; add eggs one at a time, beating each in tho rou gh ly. Sift a nd add dry ingredients alternate· Iy with milk and fl avo rin g. Bake in 3 g reased and fl o ured 9-inch cake layer pans in a 350°F oven for 20 to 25 minutes. When layers are cold. brush fresh coco nu t j uice (sma ll amou nt) o n lOp of each to make layers mo ist. Filling: 2 s mall or I large fresh coconut, grated Coconut water plus e no ug h lap water to make 2l!'J cups 2 cups sugar

I teaspoo n van illa 1 teaspoo n le mon juice y.\ teaspoon sa lt 2 heaping tablespoom; cornstarch V4 cup wate r

Bring coconut water and sugar to a rapid bo il. Boil for 5 minutes. Add % of the cocon u t to water and sugar mixture a nd cook 5 to 8 minutes. Add va nilla , lemon juice and sa lt. Mix co rnstarch in l!4 cup water, pour into fillin g. sLi rring. Let boil for 2 minutes. Cool in refrigerator until cold and stiff. Spread between and on lOp of cake layers. After cake has se ttled , sprinkle the remaining coconut on top and sides of cake. Keep cake refrigerated.

2 17

Cakes and Coo kies

Serves 16 Cmst: ~/.I cup butter, so ft ened I egg 1 1f~ cups flour

1f3 cup plus I teas poon sugar Pecl of 1 small lemon, gra ted 4 drops lemon extract

In a small bowl and at low speed of mixer. mix butter, egg, flour, Ifs cup sugar, lemon pee l and lemon extract. Shape the dough into a ba ll. Wrap in waxed paper and chill 1 hour. Preheat oven to 40QoF. Press one-third of the dough illlo the bottom of a spring form pan. Sprinkle with remaining 1 teaspoon sugar. Bake for 8 minutes. Cool. Reset ove n tempe rature to 4~5° F . Filling.'

5 (8-ounce) packages cream cheese, room temperature I/~ cup milk 1'/~ cups sugar

3 tablespoons flour 4 eggs

Peel of 1 small lemon , grated

In a large bow l a nd at medium speed o f mixer , beat cream cheese with milk until smooth and fluffy. Slowly bea t in sugar. With mixer on low speed, beat in flour and remaining ingrediellls. Beat at medium speed for 5 minutes. Press remaining d ough around sides of pan to within 1 inch of th e Lap. Do not bake. Pour cream cheese mixture in to pan. Bake for 12 minutes. Turn oven to 300°F and bake 35 additional minutes. Leave cheese cake in oven at least 30 minutes to cool, then coolon a wire rack. Chill overnight if possible, remove from spring form pan and serve. I f cake appears to be too soft in the ce nter after the 35 minutes at 300°F, extend the time 10 to 20 minutes.

S;wa nnah Style

218

Yields 58 Squares

1 cu p marga rine cup cocoa 4 eggs, we ll beate n 11/2 cups flour, un sifted 2 cups sugar I/ Z

Dash sa lt 11/2 cups pecans. chopped I (6 1/,. ounce) hag minialUfC

marshmal lows

Melt margarine. add CQcoa and we ll ~beal e n eggs. Add fl our. suga r, sa lt and pecan s. Mix wel l. Grease and n Oli r a 9 x 13 x 2 inch pan; spread mixture into pan and bake at 350°F fo r 30 to 35 minutes. Cake is done wh e n sides pull away fr o m p an. Remove from oven and whi le still hot , pour over lOp I package m iniat ure marshmallows. Cover al l wit h th e fo llowing mixt ure: cup margarin e. melted 1 poun d confectioner's

1/2

sugar

1/2 cup cocoa 1/2 CLI p milk II:! teaspoo n van ill a

Combine all in gredi ents a nd mix well. Spread over ca ke. Allow to cool completely. Cut into 2 inc h squ ares.

--S&:uk %est Cfle"t:j3 Cake 2 squares chocolate, unsweetened V~ cup water 0/3 cup butter, softe ned I V2 cups sugar

Yields 2 9· inch L'yers

3 large eggs I teaspoon vanilla 2 cups cake nour, sifted V2 teaspoo n bakin g soda I cup so ur crea m

Melt chocolate squares in water; set aside to cool. G rease 2 9- in ch cake pans, dust wit h no ur a nd line bottoms with wax paper. Crea m so ftened butter and sugar in mi xer. Add eggs. cooled chocolate and va nilla. Alternate l)' add nour, sifted with ba king soda. and sour cream. Pour batter into pre pared ca ke pa ns a nd bake in a preheated 350"F ove n for 18 to 20 minutes or ullti l a ca ke tester in serted in center comes out clea n. Cool layers in pans on racks for 10 m inu tes, re move from pails and coo l completely be fore frost in g.

Cakes and Cookies

~ 19

Senes 8 to 10

2 or 3 9-in ch ch ocolate ca ke layers (recipe pre(edes) 3 cu ps he•.lVY crea m , chilled '12 cup confectioner's suga r lj" cup kirsch I cup maraschin o cherr ies. chopped or I (U P dark swee t cherries, drain ed

Semi -sweet bakin g choco i
S)'nlp V~ cup sugar % cup cold wmer

1/1

to

V:. >

cu p Kirsch

fI.·lake syrup b y co mbinin g sugar and cold wa ler: bri ng to a ho il and boil for 5 minutes. Re move a nd allow to cool to lukeh'arm. Stir in kirsch. T ransfer cake la ye rs 10 waxed pape r: pierce wi th a for k a lld drizzle sy rup ove ,· th e m . Let sta nd overn ig ht. Nex t da y. whip cream un ti l slightl )' thickened. Sift co n fectioner's sugar over crCalll and con linu e bea ti ng until slifr pcaks form. Pou r in kirsch a nd bea t until lique ur is absorbed. Spread V2 inch la ye r of cream on ca ke layer and sprin kle with half th e cherries. Re peat wit h second layer of cake. Coa t cake sides and top with remainin g crea lil . Make cu ri s with carrOl peel er and arran ge 6 to 12 che rries with stem s on top. Re fri gerat e.

C/1acolate-7iumJan{3 (For Spo nge Ca ke) I pound sweet , unsa lted butter (d o not melt) " egg yolks 12 oun ces chocolate chi ps. melted a nd cooled sli ghtly

Yields Frost ing for G Spo nge L t)'ers 0/.1 cup d ark rum

2 laye rs of spon ge cake , each spli t in to 3 la ye rs

Cream first 4 in g redi ents. Spread o n tops and sides of the six sponge cake layers. stackin g them as yo u go. If desired. sprinkl e the tOP ,md sides of the icing with finel y chopped pecans.

220

13anana "S1Lu:k. CakeI cup butter 2 cups sugar 4 eggs, beaten 2 cups blackberry jam ";" cup strawberry preserves 2 bananas, mashed 2 teas poons soda 5 tablespoon s bultermilk 2 teaspoons cinn amon

Savannah Style

Serves 16 1 teas poon allspice 1!2 teaspoon cloves 1 teaspoon I1Ulm eg 3 heapin g cups flour 4 ounces dates. chopped I cup raisins 112 cu p ca ndied cherries. chopped I cup nuts, chopped

Cream sugar and butter; add beaten eggs. jam . preserves and bananas. Dissolve soda in butte rmilk . Sift spices with flour. Add flour and butte rmilk alternately into balter. Stir in dates, raisin s. cherries and nuts. Bake in tube pan in 300"F oven for 3 hours. Set pan of water und er cake and place a foi l tent over cake. Remove tent during last 45 minutes of baking time. Best if made seve ral days in advance. Serves 10

2 squares unsweete ned chocolate I cup milk 1% cups sugar 4 eggs. separated I cup flour

I teaspoon baking powder 2 ell ps hea vy crea III 4 tablespoons confectioner's sliga r I teaspoo n vanilla

In top of double boiler. melt chocolate in milk. Coo k 5 minutes. stirring constantl y. Remove from heat and allow to cool. Beat egg yolks, then add sugar. Stir until smooth. Add chocolate mixture and stir. Add to this, flour
Cakes and Coo kies

22 1

Serves 16 to 18 1/2 cup butler 2 cups sugar 4 squares biller chocolate

2 eggs

2 teaspoons baking powder 11/2 cups milk 2 teaspoons vanilla I cup pecans, chopped

2 cups fl our Cream butler and sugar. Melt chocolate and a llow it to cool. Beal eggs slightly and add to bUller and sugar ; stir in cooled chocolate. Sift dry ingredients together and add to butter mixture alternately with milk. Blend in vanill a and chopped pecans. Bake in 2 greased and fl oured 9-inch cake pans for 30 minutes at 350°F. After cake has cooled , frost with your favorite frosting.

Serves 12 4 sq uares unsweetened chocolate % cup sugar V3 Clip milk 6 eggs, separated 11/2 cups unsalted butter or marganne

11/2 cups confectioner's sugar Vs teaspoon salt 1V2 teaspoons van ill a 3 dozen lady fin gers, sp lit 1 cup heavy cream, whipped Unsweetened chocolate, shaved

In a large saucepan , meh chocolate squares ove r low heat. In a bowl. mix sugar, milk and egg yolks. Add sugar and egg mixture to melted chocolate. Cook until smooth and thickened, stirring constantl y. Cool. In a large bowl , crea m bUller we ll , add v,. CUp confectioner's sugar and cream again. Add chocol ate mixture to buner a nd sugar and beat well. Beat egg whites with salt until stiff. Gradually add the remaining 3/" cup co nfectioner's sugar. Fold into chocolate mixture then add vanilla. Line a sprin g form pan with lad y fin gers. Alternate layers of lady fingers and chocolate mixture in one thirds. Chill overnighl. Ga rnish with whipped cream and shaved chocolate .

222

Sava nnah St yle

Serves 16 Ij~

Clip bUller cu p solid sho rte nin g 2 cups sugar 5 eggs, sepa rated 2 cups flour Ij~

to

18

teaspoon soda I cup buu ermilk I teaspoo n va nilla 31J2 o unces ca nned coconu t I Clip nu ts, chopped

Cream butte r, shorte nin g and suga r ulllillig ht and fluffy. Add egg yolks. Mi x wel l. Sift fl o u r and sod a together. Add to crea med mi xture alterna tely w i~h buttermilk beginning a nd e nding with dry in gredients. Ad d va nill a, coconUl and nuts. Fold in stirn y beaten egg whites. POlll" into three 9-i nch greased and floured C
pound box confectio ner's sugar teaspoon vanilla

Cream butter and cream cheese LOge th er. Add sugar a nd vanilla. Mix weU. IfLOo sliff, add milk , I teas poo n at a lime u nti l s preadin g co nsistency. I f desired , garnis h with pecans, [in ted coconut or ca ndied fruit s. Cake cuts better if prepared a d ay a head.

223

Ca kes ,Hid Cookies

Serves 10to 12 4 egg whites, a t roo m te mpe rature If. teaspoon cre;:lIn of tarta r Pi nch sa lt Filling: 8 ou nces se mi·sweet chocolate pieces " tables poons wate r

I Cli p suga r teaspoon almond ex tract '/ 2 CLI p pecans. cho pped

3/1

3 cups heavy crea m '/ 2 cup sligar I V2 pin ts fres h strawberries

Beat egg whites until sti ff after add ing crea m.of tanar and pinch of sa lt. Gradua ll y bea t in suga r abollt 1 ta blespoon at a lim e. Conti nue beal in g uTltil me ringue is stilTand glossy. Fold ill all llomi ex tract and pecans. Lin e baki ng sheets with wax paper and d raw 3 circles. each 8 inches in diameter . Spread meringue evenly ove r the ci rcles. about V1 inch thick. Bake in 250°F pre heated oven for approx imatel y 50 10 60 minutes or unti l meringue is pa le gold but still pliable. Remove fro m oven and care full y re move wax pa pe r. Place on ca ke racks to d ry. Fillh'g: Melt semi-sweet chocolate pieces and water over hm h'aler in double boiler. Wh ip crea m until slightly sliff. Grad ua ll y add sligar and beat u ntil very stiff.

Pl ace me ring ue layer on cake plale and spread with a thi n coa ling of mclted chocolate. Spread with whipped cream aboU I II:? to 3/.. inch th ick. T o p with a laye r of sliced strah'be rries. Re peat with second la yer; add third laye r and top with whi pped cream and drizzle chocolate in all Yd esign o\'e r LOp. Decorate ed ges of ca ke with wllole strawbe rries or place whole strawberries over to p. Re fri gerate for 2 ho urs before serving. Do not Illa ke on a hu mid day.

224

Savannah Style

Serves 16 Separate eggs while cold and let reach room temperatu re befOre starlin g ca ke.

2 cups flour, uns ifted 1V2 cu ps' sugar 3 teaspoons baking powder I teaspoon sa lt V2 cup oil

7 egg yolks 2 tablespoo ns orange rind, grated I cu p egg whites (7 or 8) 1/2 teaspoon cream of tartar

In large bowl, stir togeth er firs t 4 ingredients. Ma ke a well in center and add in order, oil, egg yolks , % cup cold water and orange rind. Stir until smooth . Put egg whites and cream of tan ar in large mixing bow l. Beat with mixer umil very stiff pea ks are formed . Gradua ll y pour egg yolk mixtu re over beaten whites, folding gen tly just umil blended . Pour into un greased tube pan. Bake in 325°F ove n 65 to 75 minutes, or until ca ke sprin gs back when touched lightly with fin gertip. In vert pan a n funnel and let hang u ntil cake is completely cool. Remove fro m pan by loose ni ng cake around inner and outer edges th en hitting pan again st cou nter top. Leave cake bOllom side up . Frost cake with the followin g: Beige 7-Minute Frosting:

I cup sugar 112 cup brown sugar, firml y packed V! cup waler

1 tables poon light corn syrup 1/8 teas poon salt 2 egg whi tes, unbeaten I teas poon vanilla

Combine all in gredients excep t va nilla in top o f do uble boiler and mix well. Pl ace over boiling wate r and immediately beat wi th electric mixe r 7 to 10 min utes or u ntil mixture holds sti ff peaks. Remove from heat and immed iately beat in va nill a. Top icin g with toasted coconut. Toast3V2 ounces canned coconut in moderate oven on baking sheet and watch carefully as it burns quickly.

225

Ca kes and Cookies

Serves 12 to 18 1 cup Oour, sifted cup suga r 1 tablespoon ora nge rind, grated L/2 cup butter L/4

I egg yolk 1/2 teaspoon van ill a Ora nge sections, for ga rnish Mint sprigs, for garnish

Combin e fl our, SUgiW and rind. Cut in bUller until mixture rese mbl es coarse meal. Add egg yolk and vanilla a nd blend well. Pat V, of the dough OIllO the bottom of a 9-inch springform pan. Bake in a hot oven at 400°F for 5 minutes or until golden brown . Remove and cool. Pat re mai nin g dou gh evenl y arou nd sid es of pan to 1/2 inch from lOp. Pour ora nge cheese filling (see below) in to pan. Place al uminum fo il under pan on m'en rack and bake in hot oven at 400°F for 8 to 10 minutes until the crust browns slightly. Reduce heat to 225°F and bake 1 hour and 20 minutes longer. Remove and cool slowl y. then refrigerate. Serve ga rnished wi th ora nge segme ms and mim sprigs.

Orange Cheese Fi/li1lg: 5 (8 oun ce) packages crcmll cheese, room temperature I % cups sugar 3 tablespoons flour 1 tablespoon orange rind, grated if.t teaspoon salt

1/ 1 teas poon vanilla 5 eggs 2 egg yo lks 1/ 4 cu p frozen orange j uice concentrate, thawed and undi luted

Co mbin e cheese, suga r. flour, orange rind , sa lt a nd va nilla in a large bow l. Beal a t low speed until smoo th . Add eggs a nd egg yolks. one at a time, beatin g well aftcr eac h addition. Stir ill orange juice. Pour mixt ure in to pre pared pan.

226

Sava nnah Style

'i'tidLJ'l1e,''j3 GeanL Cake 5 egg yolks '/. cup sherry 112 cup sugar I envelope unnavoreel gebuin Vz cup water

Serves 14

2 cups heav y cream V. cup sugar I large ange l food cake Whippin g crea m ,mel toasted almond s for ga rn ish

Beat egg yolks wel l. Cook egg yolks. sherry and I/~ cup sugar in top of a double boile r until it is a thi ck CtL stard . Soak gelat in in LA! cup water. Fold gelatin mi xture inl.O wa rm custard. Whip th e cream with v.. cup sugar. When custard mixture is coo l, fo ld in whipped crea m . Break an gcJ food cake into chu nks about the size ofa small egg. Alt ernate c,lke and custard in tube pan. Congea l in refrigerator. Unmo ld . Ice with wh ipped crca m and garn ish with almond s.

Serves 12 2Vz cu ps sugar 3 eggs 1112 cups o il 3 cu ps nour I teaspoo n sa lt

I tea spoon soda 2 V2 cups ap pl es, peeled and di ced 1 cup pecans, chopped I teaspoo n van illa

Glaze:

1/2 cup burtcr I cup light brown sugar

I . cup mi lk

Combin e sugar. eggs a nd o il. Mix well and add OOUI' , sa h and soda. Fo ld in thinly sli ced ap ples and pecans. Add va nilla. Po ur into 13 x 9-inch pan and bake al 300°F for I ho ur. For thc glaze, combine th e margarine . brown suga r and milk in small saucepan. Bring to bo il, stirrin g co nstantl y for 3 minut es. Pour ove r hot cake .

2'27

Cakes and Coo kies

Se r ves 16 to 18

VI pOllnd white choco lat e 1/2 cup bo iling water 2 cups sli gar I cup bUller 4 eggs I teaspoon vanill a

2 lJ2 cups cake flollr 1 leas poon bakin g powder cup bultermi lk cup angel Oake cocon ut cu p nuts, chopped

Mel! choco latc in bo ilin g water and Ict cool. Crea m butter and sugar. Be'll in eggs one at a time. Add chocolat e and vanill a. Add flour and bakin g p owder mixtu r e a lt e rn atel y with milk . Stir in coconut and nuts. Pour into three 9·im;h g reased and floured cake pans. Bakc a t 350°F for 20 Lo 25 minutes. Ici1lg :

II::! cu p wate r cup white corn sy rup 3 cups sugal' 4 egg whites l/.I

lJ2 teaspoon crea m of tanar I teaspoo n vanilla I cup cnnfection er's Sli ga r

Cook first 3 in gredicn ts umil SYfUP spins first thread stage. Bea t egg whit es wi th cream o f lanaI' until vcry sliff. Po ur hot S)'fUp in to egg whites. Add vani lla and confectioner's sugar; stir until wdt blended. Spr ead on la ye rs and on top. Seven Minute frosting will not ho ld u p o n thi s Glke .

Yield s Approxi m atel y 3 Doze n

2 egg whites lJ2 cup suga r 1/2 teaspoo n vanilla

I/., teaspoo n sa il Yt cup pecan s. ch o pped

Beat egg wh iles until stiff. Add remai nin g in gredienls. Drop by spoonful s o nlO cookie sheet cover ed \" ith o iled parchment paper. Bake in a 2 75°F ove n fo r 40 (0 60 minut es.

228

Cola Ca~ 2 cu ps sugar 2 cups fl o ur I cup cola 1/:.> cup bUller or margarine 1/:.> Clip so lid sho rtening 3 hea ping tablespoons cocoa

Sava nnah Sty le

Serves J 2

2 eggs l/:.> cup butte rmil k I teaspoon soda I teaspoon va nilla 11/:.> cups small mars hma llows

Sift sugar a nd fl our; set as ide. Brin g to a boil I cu p cola, bu tle r. shorten ing and cocoa. Remove from heat a nd add LO fl o ur m ixlu re; add eggs, be,lt; ad d bulter milk , soda, vanilla a nd ma rshmallows. Mi x well. Ba ke in g reased 13 x 9 inch pan at 350°F fo r 40 min utes.

Go/a Frosting: 1/2 cup bu tler I cu p peca ns, chopped 1/., cup cola I pou nd box co nfeCLio ner's sLi gar 3 tablespoons cocoa I Clip sl11 ,dl ma rshmall ows Brin g to a boi l the butler . cola a nd cocoa. Remove fro m hea t, ad d marsh mallows, pecans and confectio ner's sligar. Mix well a nd spread o n warm ca ke. If frosti ng is too thick, ad d more cola.

Serves 10 2 envelopes un fl avored gelati n Ih cup co ld water II:.! cup boiling wa ter 6 large eggs, sepa rated

8 ta bl espoons bou rbon 1 cu p suga l· I teaspoon le mo n juice 2 cups heavy crea m 3 packilges lad y fin gers. spl it

Soak gelati n in cold water, add boil ing water a nd d issolve: set asid e. In a large bowl. beat egg yo lks unt il thick. add bo urbo n ve ry slowly, beatin g. Beat in su gar , le mon juice a nd cool gelati n. C hill abou t 15 to 20 minutes . Whi p crea m an d fo ld into the gel atin mi xture. Beat egg whites a nd fo ld illlo whipped cream an d gelat in mix tu re. Line a sprin g ro rm pa n, botto m a nd sides, \\'ith lad y fin gers. Po u,· mi xture in slow ly. Whe n half full. add a la ye r of hld y lin gers a nd fi nish iii lin g pa n with custa rd m ixture. Chill ove rni g ht .

229

Cakes and Coo kies

Serves 12 2 cups gra ham cracker crumbs 1 teaspoon cin namon lJ.j CLIp sugar lJ2 cup bUller , melted 36 ounces cream cheese, soften ed

[Q

14

I tablespoon le mon juice I lJ-I cu ps sugar

4 eggs 2 cups so ur cream 4 tablespoons suga r I teas poon va nilla

Grease a lO·in ch spring form pan wi th margarin e. Mix the gra ham cracker crumbs, ci nn amon , Vo, CLIp sugar and melted butler well. Press into the sides and boltom of spring form pa n. Set asid e. Usi ng electric mixer. blend softened crea m cheese with lemo n juice. Add I Vo, cups sugar and eggs, one a t a time, beat in g we ll after each add ition. Pour intO spring form pan and bake in a preheated 375°F oven for25 minutes. Removeca kea nd set ovc n temperature to 450°F. While cake is bakin g, blend the rem,linin g in gred ie nts and pour ove r baked cream cheese mixture after it is removed from th e ove n. Immed iatel y return to oven a nd co ntinue bak in g for approximatcly 12 to 15 min utes. Remove from oven; cool. Remove sprin g form and refrigerate for 12 hours.

Yield s 4 II:! Dozen 3lJ2 cups va nilla \,'afer

crumbs I V2 cups co nfectioner's suga r . divided

1 cup pCGIn S, finel y cho pped I/., cup unsweetened cocoa 13 cup li ght or dark rum 1/3 cup light corn syru p

Mix crumbs with 1 cup of confectioner's sugar , peca ns a nd cocoa. Stir in rum and corn syrup. Shape into I·inch balls. roll in re mainin g sugar. Store in tightly covered con ta in er .

230

Savannah Style

Yields 16 Bars 5 tabl espoon s butlcr 1/, cup lig lll brow n su gar I cu p fl o ur , sifted VI Clip pecan s o r walnu ts,

chopped 1/2 cup su ga r

8 oun ces crea m cheese, softe ned I egg 2 tables poons milk I tablespoon lemon juice, fres h 1/2 teaspoo n van illa

Preheat oven to 350°F. I n mixing bowl, crea m butler a nd brown sugar. Add fl our and nUlS; mix wel l. Set aside I t:up of this mixture for topping. Press

remainder of mi xture in bOl.lom of8 x 8 inch pan. Bake 12 to 15 minutes. Blend sugar a nd cream cheese until smooth . Add egg, milk , lemon juice and vanill a. Beal we ll with electric mixer. Spread over bottom c ru Sl. S p rinkle with reserved cu p o f topping an d return to oven and bake 25 minutes lo n ger. Alluw to cool, th e n chill.

1ierrtllc~ CoLonels Vol cup pecans, finely cho pped V2 cup Kentucky bourbon (do not usc blend ed wh iskey) V2 cup bulter

Yield s 4 Dozen pound co nfection er's sugar

8 ou nces un sweetened chocolate tablespoon paraffin, approxi mately

Soa k pecans in 1/. cu p or the bourbon ror" hou rs. C ream bUlter and sugar and add remaining bourbon. Combine wel l with the soaked pecans. Put in refr igcrator and all ow LO become cold eno ugh to ro ll into sma ll ba lls the size or a q uarter. Meanw hile, melt ch oco lmc and p ararfin in top or d o ub le boiler over hot. but not boiling water. O ncc candy is rormcd into balls. put onto waxed paper-lined cook ie sheet and return to rerrigerator to allow balls to become cold an d firm. Using a cand y dipper or toothpick. dip into melted chocola te. Ch ill and when set. store in lin cans in refrigerator . Seve ral weeks aging improves the naval".

23 1

Ca kes a nd Coo kies

Yields 12 to 16 5 tabl cspoons sugar 2 tabl espoo ns butter 2 tablespoons d ark co rn syrup

cu p fl o ur 1/ 2 to % tea spoo n g round ginger ]/ 1

Fi lli1lg:

2 teaspoons sugar I ]/ 2 to 2 ta blespoons bl'a nd y

cup heavy cream, whi pped and sweete ned

Cream sugar , buu er and syrup ; stir in sift ed fl o u r a nd ginger. Make into 12 to 16 ba lls a nd place we ll apa rt on g reased baking sheets. These coo kies spread so d o no t plll mo re than 5 or 6 o n a baking sheet. Ba ke in a 30QoF oven u ntil a rich brown color , abo m 10 to 15 minutes. Allow to cool slig htly: rem ove fro m sheet with a spat ula a nd while so ft , ro ll arou nd the oi led handle of a woode n spoon . Re move when st!1. Fill snaps with swee te ned and fl avored whi p ped crea m just before se rving. Snaps cool very q Uickly; if last 2 or 3 on coo kie !' 1\Cel get too brittle to ro ll , return to o ven for a minute to re-softcn .

Yield s 4 Dozen cup plus 2 tables poo ns butte r 4 tables poo ns confeCl ioner's suga l', sifted I/:?

tablespoon ice wa ter tables poo n v
Cream bUller and sift ed sugar ; add wilter. Add vanilla, fl o ur and nuts, mixin g well. Ro ll in to fi nger shapes. Place o n greased cookie sheet and ba ke in 350°F ove n fo r 15 to 20 minu tes. Whe n cool, roll in confectioner's

su~a r .

232

Savannah Style

Cllocolale.- c"i12kle.s V2 cup bUller o r margarine 10/,

cups suga r

2 teaspoo ns vanilla 2 eggs 2 I-ounce squares unsweetened chocolate, melted

Yields 4 Dozen

2 cups nOllr 2 teaspoons baking powder 1/2 teaspoon sa il V, cup milk V2 cup nuts. chop ped Confectioner's su gar, sifted

Cream bUlter, sugar and va nilla ; beat in eggs, then chocolate. Sift togethe r dry in g redients; blen d in alte rn ately wi th milk . Add nuts. Chill for 3 hours. Form I-inch balls, place o n cookie shee t 2 to 3 inches apa rt. Bake at 350°F for 15 m in utes. Dust with confection er's sugar.

12 ounces chocolate chips 15 ounces ca nned, sweetened cond ensed milk 2 tablespoons butter or margarine I cup butter or margarin e , mched

Yields Approxim ately 48 Bars I po und box dark brown sugar, firmly packed 2 eggs 2 cups fl o ur I teaspoon salt I teaspoon va nilla I cup pecans, chopped V2 cup flak ed coconu t

In LOp of double boiler. melt chocolate pieces wilh milk and 2 tablespoons butter. Blend unti l smooth. Set aside.

In large bo wl. co mbine melted butter , brow n sugar and eggs. Add flour and sa lt and blend wel l. Slir in van illa , pecans and coconu t; mix well. Spread two-thirds of dough in greased jellyroll pan. Spread chocolate mixture over dough. DOL top of chocolate mixture with remainin g brown sugar d o ugh . Swirl slig htly with top of knife .

Bake at 350°F for 30 to 35 minutes or until dough is golden brown. Cool and cut imo bars.

Cakes and Cookies

233

CJ<eme de itIentlle 13l'OlDnies 4 Ollnces unsweetened

bakin g chocolat e 1 cup m'l rga rin e 4 eggs

Yie ld s Approxim ately 5 Dozen

2 cups sligar V:t teaspoon sail 1 tcaspoon vanill a I Ctlp nOllr, sifted

In d oublc boiler, melt choco latc and margarine over wa ter; cool slightl y. In mixing bowl. beat eggs unLillight an d t1uff}'. Beal in sugar gradu all}'. Ad d remaining in gredients includin g chocolate mixturc. Bcat 1 minute. Pour into greased 13 x 9· in ch pan. Bake at 350°F for 25 minutcs. Do nOl overbakc. Coo l. Basc wi ll be fud ge ,

Filling: l/:t Ctlp ma rga rine 4 cu ps confectioncr's su gar,

v:. Clip whippin g crea m 1/" Clip creme de me nthe

siftcd Beallogcl her margarine an d sugar wh ile gradua ll }' addi ng mil k and creme de men th e. ~ Ii x ture wi ll be li g ht and nuffy. Spread o\'er base and chill I v:! hOllrs.

Topt)illg: 6 ounces chocolatc chips 4 tables poons marga rine

:3 tablespoon s water

Melt chocolate ch ips an d marga rin e over wale r. Mix and sp read over fillin g. Chill. Store in refrigeralOl'. Freezes well.

231

Sa va nnah Style

6randfas Odmeal Cookie.s 1 cup light brown sugar, packed V2 cup sugar 'I" cup margarint! I egg VI cup evaporated mi lk

Yields 4 Dozen

1 teaspoo n vani ll a I cup fl our I teaspoon salt

lJ2 leaspoon soda 3 cups oa lS, uncooked V2 cup pecans, chopped

Preheat oven to 350°F. Cream sugars and margarin e. Add egg , evaporated milk and va nilla. Beat until creamy. Sift flour, sail and soda and add (0 creamed mixture. Stir in oats and pecans. Drop by teaspoonfuls onto greased cook ie sheet. Bake for 10 to

12 minutes.

J,.lS!L .&ce Cookies cup sweet butter 1 cup sugar 1 egg 1 leaspoon van illa

1/2

Yields Approximate ly 9 Dozen 2 tablespoons fl our V3 teaspoon salt I cup quick cooking oat meal

Cream bUller and sugar. Add egg and vani lla; mix wel l. Add fl our. salt and oatmeal. Line cook ie sheet with aluminum foil and drop dough by 1/2 teaspoonfuls O olO foil. Bake 5 to 8 minutes in 350"F oven o r until lightl y browned. Let cool before ,·cmo"ing from foil. Butler can be melted and put in food processor with remai ning ingredients.

235

Cakes .mel Cook ies

Yields 16 Wedges

2 cups flour Y4 cup sugar

l/2 cu p bUlle r (no substitute)

Put flour and sugar in a mo und on it pa stry boa rd . Gradua ll y kn ead the sugared fl our in to butler with ha nd s unti l a firm dough is formed . Roll into a round shape abo lll I inch thick: put into a shortbread mold or bake in a 9-inc h pie pan . Decorate edges by marking with a fork . Bake a t 325°F for about I hour or until pale fawn in color. Dredge with sugar when done. C UI in to slllall wedges while still warm.

Yields 21/2 Dozen I cup flour. sift ed I/z cup sugar

V2 cup bUller (no substitute). so ft ened , or if done in food processor, cut il1lo 6 sli ces

Co mbine the above thoroughly, then add: I teaspoon vani ll a or tablespoon rum o r brandy

I egg yolk

Mix together until dough ca n be shaped into a ba ll . Roll in to log2 inches in diame ter. Chill 2 hours. Cut in half le ngt hwise. Slice into Vs inch slices and bake a1350°F on un grcased baking shee t :Yl in ch apa rt for 8 mintllcs. Ca n be mixed in food processor using steel blade.

Savannah can be a veritablc paradise for chi ldren. At l ht.: ri verfront thcre arc ships to watch as they glide into port from foreig n lands. On the waleI' th ere a rc fidd le r crabs to catch. and dowlllown th ere a rc shady squares to play in. Sara h J ose phine Hathaway d escribcd those sqU
th e squares for hopscotch or lake \\'ickcts. balls and mallets to Orlc:ms Square for a game of croque!. Once h'hile skaling on the sidewalks al St. John's Episcopal Church, a group of youngsters was invited up to the bell tower 10 try ringing the bells, A UlOl'e rowd y amusement than skating or croqu et, howcvcr, was hUllIer-hu m-the-harc-o, It involved two teams, each \\'ilh :l capta in who laid the strategy through which thc players pursued the bearer o f a talisman , According to Carpel1lcr, the game was pla yed in Chippewa Square, bu t the limits encompassed the cilY, \\·ith darin g young players heard 10 chant : East Broad 10 West Broad Anderson to Bay. If )'OU don't like the limilS You don't havc to pia),.

~_-Pies and .iJcssef4"fs _____2_39 Serves 8 2 cups peac hes. sliced 1/2 cup sli ga r v~ cup margarine ~% cup n O li!"

2 IC;I !> poo n s baki ng powder I Clip sligar V, teas poon sa lt :VI cu p m ilk

I'v li x peaches with 1/2 cu p su g;]]" a nd set asid e. Pre heat oven to 350°F. Put m a rga rin e ill buttom o f d ee p baki ng di sh and St.: 1 in ove n to mel! . Make a batter of re m aining in g T'cd ic lHs .:mel pou r ove r melted butter- do 110/ sli,.. Put peac hes o n lOp of balt er: aga in . do /1U1 sli,.. Bake u nti l cru st is li gh t brown and p u ffy, a pproximatel y 35 LO 4 5 minu tes . Blueberries ma)' be II sed inste'ld o r peaches. if d es ired . If fresh fruit is not a va ilable. lI SC o nl y frozell .

Serves 6

1 cup nom LA! cup su gar 1/2 cup ligh t brown s uga r. fi nnl y pac ked I . teaspoon sa il

V2 cup Ill argarine 1\ cups fres h peaches. sliced I lablcspoo ll le m on j uice 2 tablespoo ns wa ter

LI:! teaspoo n grou nd cinnamon

Combin e n Ollr . su gar. sa Il a nd cinn a mon; cut in Ill ilrgilrin e wit h

2 knives or pastr ), ble nder until mi xture resembles coarse corn meal. Combine peaches, le mon juice a nd water; spoon into a g reased 9 x 9 x P/ .·inch bak ing di sh . Sprinkle n o ur mi xt u re ovel" peaches. Bake covered a t 350°F for 15 minut es. Remove cove r and bake 35 to 45 minutes longer.

240

Savannah Style

Serves 8

v, cup sugar (may need more)

1 cup sour cream 2 eggs, beaten

3 cups fres h peaches, sliced and peel ed 1 g-inch grah am cracker crust

Mix sugar and sour cream. Blend into the beate n eggs. Add 2 cups peaches. Lin e a 9-inch pie plate with graham cracker crust and pour in the cream-peach mixture. Place rem aining peaches on top. Bake at 350°F for 1 hour.

Se rves 8 14 ounces canned

1 cup heavy cream

sweetened condensed milk 2 o r 3 bananas

I/~

cup confcctionc l"s sugar

I or 2 (1 Ve ounce each) English toffee candy bars, crumbled

1 g-inch graham cracker crust

Pour condensed milk into an 8-inch glass pie plare. Cover with foil. Pour 1/4 inch hot water imo a shallow 2-quart casserole and place covered pie plate into the casserole. Bake at 425°F for 1 hour and 20 minutes. or unti l the condensed mil k is thick and caramel colored. (Add hot water to casserole as needed.) Remove foil when done and set aside. Cut bananas crosswise into 'III inch slices and place in the bottom of graham cracker crust. Spread caramelized milk over banana layer. Cool for at least 30 minutes. Combine heavy cream and confectioner's sugar in a small mixing bow l; whip until stiff. Spread over caramel layer. Sprink.le with crumbled candy. Chill a t leas t 3 hours or overn ight before serving.

Pies and Desserts

241

Serves 6 I Y.! cups graham cracker crumbs V. cup confect ioner's sugar 6 tablespoons butter, melted

I pint fresh blueberri es 1 (8 ounce) jar red currant jelly 1 cup sour cream

Comb ine first three ingredients to make crust. Pat firml y on bottom and around sides of8·inch pie pan . Bake in 350 °F oven about 15 minutes or until light brown. Coolon wire rack. Rinse and drain blueberries well. H eat jelly over low heat, stirring frequently until melted. Pour jelly over berries and pour into pie shell . Let cool. Cover with a generous layer of sour cream and chill for several hours.

Serves 8 2 cups apples, sl iced (Rome variety) Y. cup sugar 4 tablespoons flour 1 egg beaten

1 cup sou r cream ~ teaspoon van illa 1/8 teaspoon salt 1 g·inch pie shell

I

Arrange sliced apples into unbaked pie shell . Mix the remain· ing 6 ingredients together and pour over the apples. Bake at 350 OF for 1 hour .

Topping: ~ cup sugar 31 cup flour

v. cu p butter 1 teaspoon cinnamon

Blend the above ingredients together and crumble this topping over the top of the baked pi e. Bake for 15 minut es longer. Serve warm .

Savanna h Style

242

Serves 8 1 9-i nch double crust paslI')' 6 to 8 medium cooking app les I tablespoon corn starch I teas poon cin na mo n

V.I teaspoon sa lt 3 tables poo ns sliga r 3 tablespoo ns bUl le r 1I'i cup dark corn sy rup

Prepare pastry and roll o ut half for botto m cr ust. Peel an d slice ap ples; arra nge in crust (apples will be pi led high), Co mbine corn· starch, cinnamon, sa lt . sugar, bUlle r and sy ru p . Pour over appl es. Roll out top crust, cut sli15 and place ove r apples (ca n make lattice crust). Place o n coo kie sheet a nd bake a t 425°F fo r 45 m inutes or until crust is brow n and appl es are tender. Spread wit h the fo ll owing lOpplllg: LI! cup brown sugar 2 tablespoo ns fl o u r 3 tablespoo ns d ark co rn

2 tablespoons bUller l/.. cup nuts, chopped

syrup ~·ti x

all ingred ients together
!em012

CAess p~

Serves 8

2 cu ps sugar

v, ClIp m ilk

I tablespoo n fl our

11-1 cup lemon j uice 1 lemo n ri nd . grated I 9-in ch pie shell. u nbaked

1 tablespoon co rn mea l 4 eggs. unbeaten

'I I cup margarin e. melted Toss sugar. fl our and co rn meal with a fork. Co mbine rema inin g ingredien ts. m ixing well . Po ur into unbaked she ll and bake at 450"F fo r 10 milllu cs. red uce h ea lLO 350"F a nd bake fo r 25 add itiona l min utes.

243

Pies and Desse rt s

Serves 8 4 eggs, selJ
11/2 cups sugar I . teaspoon crea m o f la n ar 3 tablespoon s le mo n juice

1 tablespoon lemon rind. g r ill ed Ij.. teasp oo n saIL 2 cu ps hea vy cream

Crust: Beal the egg whites until foam y. Gradu all y add o nc cup of sugar and the cream o f ta n a r. Beat until sliff but not dry. Spread on bonom and sides of'1 b Ullc red 9-inch pic pan. Bake al 300° F for 1 hOUL Cool.

Filling: Beat egg yolks sli ghtl y. Stir in thc re main in g l/:! ClI p su ga r , le mo n juice, lemo n r ind and sa il. Cook ove r hot wale l' u nti l thickened. Cool. Whip Ihe cream until stifr. Fo ld half the wh ipped crcam into lemo n mixture and pou r mixlUre inl o meringue shel l. Top willI remaining whipped Cl'ealll . C hill fo r 24 ho urs.

Ser ves 6 4 cups rhubarb, cut in

inch strips % cup su ga r 2 tablespoons quick-cooking tapioca Toppitlg: I Cli p oats 1/3 Cli p brow n su gar

12 teaspoo n sail II o un ces ca nned mandarin oranges, drain ed

VI cup OOll r Vol Clip margarine

Com bin e all base ingredients except ora n ges and let stan d 30 minutes. Add o ranges and p ut in 8- in ch square ungreased pan . Com bine oats, brown su ga r and OOllr a nd sprin kle over rhub:lI'b mixture. DOL with bu tler. Bake 45 minutes at 350°F.

244

12 ounces cream cheese, softened % cup su gar 1112 tablespoons fl ou r 31-4 teaspoon lemon peel, grated % teaspoon ora nge peel, grated

Sava nna h Style

\1.1 teaspoon van ill a 2 eggs 2 egg yolks I cup pum pkin , cooked and pureed 1 9-i nch gra ha m crac ke r crust Crysta li zed gin ge r for garn ish (opt ional)

Topping: I V:;? cups sour cream 2 tables poons sugar

V2 teaspoon va nill a

Combi ne cheese, sugar , flour, peels, va nill a. eggs, egg yolks and pum pkin . Beat at medi um speed until smooth. Pour into crust. Bake at 350c F for 35 to 40 minutes , or until ce nter of pic is firm when gently shaken. Combin e sou r cream wit h sugar and van ill a. Mix well . Spread evenl y with topp ing, bake 10 min utes longer. Let pie cool com pletely on wire rack. about I hour. Refrigerate at leas t 4 ho urs be fore serving. Garnish with crystalized ginger, if desired . lOp of pie

Se rves 8 1 pie crust, 9-inch deep d ish 3 eggs, beaten I cu p pu mpkin 1 cu p sugar 112 cup dark corn syrup

I tea spoon va nill a 1/2 teaspoon ci nn a mon 1/ 1 teaspoon sa lt 1 cup pecans, chop ped

Mix all ingred ients thoroughly a nd po ur into unbaked pie crust. Preheat ove n to 350"F and ba ke about 40 minu tes.

245

Pies and Desserts

Yields 2 9-inch Pies I envelope un flavored

gelatin % cup dark brown sugar, firmly packed V2 teaspoon salt L h teaspoon n Ulmeg V2 teaspoon cloves I teaspoon cinnamon

V2 cup milk cup water 3 eggs, sepa ra ted 2 cups pumpkin, coo ked and well -b lended L/.I cup sugar 2 9-inch pi e she ll s, baked Whipped cream, for garnish L/.I

In a large sauce saucepan , mix fir st six ingredients. Stir in milk, water, egg yolks a nd pumpk in and mix well . Cook over medium heal, stirring constantly until gelatin is disso lved and mixture heated thorough ly; abo ut 10 m inutes. Remove from heat. Chi ll , stirring occasiona lly, until mixture mounds slig h tl y when dropped from a spoon . Beat egg whites unt il stiff. Gradually beat in sugar. Fold gelatin mixture into stiffly beaten egg whites. Turn into pie shells and ch ill until firm. Top with whipped cream.

Serves 6 to 8 3 egg whites I teaspoon vani lla 1 cup suga r .% cup saltin e crumbs % cup nuts, chopped

teaspoon baking powder I cup heav y cream I tablespoon confect ioner's suga r

Preheat oven to 350°F. Beat the egg wh ites and van ill a until stiff; slowly add 1 cup sugar. Mix together cracker crumbs, nuts and bak ing powder. Fo ld crumb mixture into egg white mixture. Sprcad mixtu re into greased 9-inch pie pan and heat 25 minutes . Rcmove and let cool completely. Whip heavy cream and add confectioner's sugar. Sp read on top of cooled meringue. Cover and refrigerate seve ra l hou rs. T his shou ld not be made on a humid day.

246

Sava nnah Style

Yields Approxilllillel y 40 3 egg whites. a t room temperature If:! teaspoon almond ext ract Ifz teaspoon cream of lartal' D'lsh sall

1 cup co nfeCl io ne r's sli ga r, sift ed I Clip sou r cream Whole strawberries (aholll 40)

Combine egg whiles, almond cxtfiKt , cream o f tarta r and salt ; bea l until froth y. Add sugar, I tablespoo n al Cl lime, bea lin g until glossy and sti ff peaks form. Drop merin gue by tablespoonfuls onto cookie shee t covered with heavy brown paper. Using back of small spoon, make s m all depressio n in wp of each mCI'ingue. Ba ke 45 minutes at 250°F. Tu rn oven off. leave in oven wit h door closed for I hour. Cool away fro m drafts. Place I Leaspoon sourcrealll in each meringue. lOp each with a strawberry. T hese should no t be m ade o n a humid day.

Serves 8 I V:;! cups macaroon wafer

2 cu ps heavy crea m, whipped

crumbs V~ cup bUller, so ft cned I teaspoon almond extract 2 egg whiles V1 cup sugar

I teaspoo n in sta nt coffee I teaspoo n boi lin g water

3 to 1 tablespoons brand y, or [Q taste Toasted almond s, ground fine

Mix crumbs with butter. Use jusl eno ugh bUller to ho ld crumbs togeth er. Add a lm ond cxtracL. Press into 9-in ch pie plate. Chill until fir m. Beat egg whites umil stifr. Add sugar and incorporate well. Fold egg whites into whipped crea m . Di ssolve coffce in boilin g water and let coo l. Add to cream mi xture with bra nd y. Turn into crumb shell. Cover top with ground almonds. Freeze and serve frozen.

Pies a nd Desserts

J'/loo~ -fiie-

Serves 8

Filli7lg: 1/2

teaspoon soda, di sso lved in % cu p boilin g water

1/2 cup molasses I egg yolk , beaten well

Combine ingredicllls and mix well . Set aside. Crumbs: :y;. cup noul' 1/2 teaspoon cinnamo n 1/8 teaspoon each: nutlllcg, gingcr, cloves 1/2 cup brown sli gar

112 teaspoon sa lt 2 tablespoon s sho rten in g I 9-inch pie shell, unbaked Whipped cream, to garnish

Combine dry ingredients with sho rt e ning, usin g hands to wo rk into crumbs. Line a 9- inch pie plate with pastry. Pour in fillin g and top with crumbs. Bake in a hot oven 'l l 400°F until crust starLs to brown (abo ut 10 minutes). Reduce heatlo 325°F and bake un ti l firm , abo ul 10 to 15 minutes. Garn ish with whipped cream to serve.

Serves 6 to 8 IJ.I cup bUlter 1 Ctlp sugar 3 eggs, beaten % cup light corn syru p I teaspoo n vanilla V.I teaspoon sa lt

1/2 cup chocolate chips 1/2 cup pecans, chopped 2 tablespoons bou r bon I lO-inch pie she ll , unbaked I cup heavy cream, whipped

Prehea t oven to 375°F. C ream butte r; beat in suga r slowl y. Add eggs, corn sy rup. va nill a and sa lt. Ble nd well. Sti r in chocolate chips, peca ns and bourbon. Pour filling into pie shell and bake 40-45 minutes. Serve to pped Wilh whipped cream.

Sava nnah Style

24 8

Serves 8 2 squares bitler chocolate 1/2 cup ma rgarine o r bUller v.t cup flour, sifted

1 cup sugar 2 eggs

Melt chocolate and butter in double boiler. Mix flour and suga r. Beat eggs and co mbin e with fl our and suga r. Add chocolate and butter. Put in well-greased 9- in ch pic pan and bake at 350°F for 30 to 45 minutes. Serve with topping of whipped cream or va nilla icc cream. Beller when served hol.

Serves 8 4 eggs, separated I cup sugar ¥.j cup sh erry

Pinch salt I enve lo pe gelatin , unfla vored

cup cold water 1 (3 ounce) packa ge unfilled lad y fin gers 1 cup heavy cream Unsweetened chocolate, grated L/ L

Separate eggs. Beat egg yolks with V2 Clip suga r in lOp of d o uble boiler. Add she rry and pinch of salt. Stir constantl y unti l thick and cus tard-like. Add gelatin that has been dissolved in 1/.1 cup cold w
Pies and Desserts

249

Serves 8

Crust: 1V2 cups chocolate wafer crumbs

4 tablespoons butler, melted

Sauce: 41/2 ounces biuer choco late

squares 6 tablespoons bUller 1 cup sugar 1 cup evaporated milk

Filling: 1/2 gallon coffee ice cream, so ftened

Pinch salt I V2 teaspoons van illa "'/'. cup slivered al monds, toasted

I/.. cup Kahlua

Topping, V~

pim heavy cream. whipped

8 maraschino cherries

Crnst: Mix cookie crumbs and butter and press into a greased

g·inch pie plate. Refrigerate.

Sauce: Put chocolate, butter, sugar, mil k and salt in the lOp of a double boiler. Cook, stirring continuously for 4 minutes, or until the sauce thickens a little. Add vanilla and chill.

Filling: Put ice crea m mixture into pie shell and d rizzle with Kah lua. Spread sauce ove r ice cream mixture and sprink le with almonds. Put into freezer. To serve, top each slice wi th whipped cream and garnish with cherries.

Sava nnah Slyle

250

Serves 8 cup butter o r marga rin e . so ftened \12 Ctl p sugar

3 eggs. lightly beate n 3 tablespoons light r um

1/2

3/1

3/.. cup light co rn sy rup

cup peca ns, coarsely, chopped

Brandied Butter Pastry (recipe below) % cup peca n halves, for topping

\11 cup maple flavored syrup

Crea m buuer and sugar t1111illiglu and fluffy. Add corn syrup. maple sy rup , eggs and rum ; beat well. Stir in chop ped pecans. Lin e a 9-inch pie pa n with Bra ndied BU lle r Pastry. Po ur filling imo pastry and for 55 minutes.

l Op

Bra ndied B utter Pastry: I cup flour Vi lcaspo-o n salt

Combine fl o u r a nd salt;

with

P CClIl

halves. Bake at 350°F

6 tables poons cold hutt e r

3 tablespoons cold brandy CU t

in buuer un til mixt ure resembl es

coarse meal. Sprinkle brand y over mixlUfc and stir 1I1llii particles cling together when presse d ge ntl y. Shape doug h in to a ball and chill 20 minutes before rollin g o ul. Fo r a ba ked cru st, prick p as Lry with a for k; bake at 425°F for 12 minutes o r until golden .

Pies and Desserts

25 1

Serves 8 Cru,St: V:! cup butte r , melt ed 2 tablespoon s flour 7 ounces fl aked coco nut V2 cup pecans, chopped Combine a ll of th e above ingred ients ; mix well and press o n bo ttom and sides ofa lO· inch pie pan . Bake at 375°F for 10 to 12 minutes, o r until lightl y browned; cool. Fillillg: V:! ga llon chocolate icc I/.\ cup confection er's sugar Sweet chocola te curl s cream softened I cup heavy cream 112 to :v., cup Amarclto liqueur Spoon softe ned icc cream into pic she ll and freeze until rirm. Beat heav y cream unti l foa my; gradua ll y add confectioner's sligar , bea ting until soft peaks form. Spre;:ld over pie; tori with choco late curls. Pour 1 tablespoon Amaretto ove r each se rvin g. Coffee icc cream may be substituted for chocolate ice cream and Kah lua liqueur may be substituted for the AmarCllO.

Serves 8 I cup graham crac ke rs, 3 egg yolks finel y c.:rushed V:! Clip sugar 6 tablespoons butter I/.I tea spoon sa lt I package unflavored 1 Clip heav y cream, whipped gelat in I V:! tablespoon s in stant coffee V\ cup cold wa ter VI cup Irish whiskey Combine g raham cracker crumbs with butter which has bee n me lted . Press on th e bo ltom and sides of a g· inch pic plate and bake a13 75°F for 8 minutes. Cool. In a small bowl , sprink le gelati n ove r wa ter to soften. Let sta nd 10 minut es. Stand the bowl in a pan of simmerin g water and stir gelatin until completely dissolved. Le L gelatin cool until it is very syrupy. In another bowl, beat egg yolks wit h sugar and sa lt until le mo n colored and thick. Stir in the gelatin . Fold in I cup heavy cream, whipped , and coffee disso lved in Irish whiskey. Ch ill mixture until it is slig htly thickened an d po ur into pie shell . Chill 4 hours. Garnish wilh lightly sweetened whipped crea m , if desired.

Sava nnah Style

CiiOCOW8 -itIeJ'inf!l-~"fife-

Serves 6 to 8

Shell:

3 egg whites 1/8 teaspoon cream of tartar Pinch sa lt % cup co nfeClione r's sugar. sifted

cup peca ns, chopped I tcaspoon vani ll a

3/1

Beat egg whites until foam y and add cream of tanar and salt. Continue beating until th ey stand in soft peaks. Gradually add sugar , o ne tablespoon at a time beatin g after each add ition. Co ntinue beating until mering ue is very stiff. Fold in milS a nd van illa. Pour me ringu e into buttercd 9- in ch pie plate and bui ld up sides with a spoo n 112 in ch above ed ge of plate. Bake at 300"F for 50-55 minutcs. Cool. Fillillg.· 4 ou nces sweet ch ocolate 3 tablespoo ns black coffec

1 teaspoon van illa ex tract I cup heavy cream, wh ipped

Combine chocolate and coffee in sa uce pan over low heal. Stir until smooth . Cool mi xllIl'e and stir in vanilla ex tra ct. Fo ld whipped crea m into chocolate and turn into meringu e shell. Chi ll 2 hours.

Cflocdal:e Cide.ss Pi& I cup sugar 2 eggs

112 cup margarine I square unsweeten ed chocolate

Serves 8 Dash salt I teaspoo n v
Combin e sugar and eggs; beat wel l. Melt margarine and chocolate in saucepan . Add chocolate to sugar and eggs. Add sa lt and vanilla , mixing wel l. Pour into 9-inch pie cru st and bake at 325"F for 30 to 35 minutes. Serve warm topped wil h whipped cream.

Pies and Dessen s

253

Serves 4 J pint fresh strawberries 1 envelope unflavored gelatin Y.z cup sugar Yt cup water

y. teaspoon lemon juice 1 tablespoon kirseh 2 egg whites Y.z cup heavy cream

Prepare collar for so um e dish by cutting 4-inch strip of waxed, brown paper or foil long enough to fit around }4 -quart dish . Brush inside with oil. Fasten strip around dish with ta pe, enough to rise 2 inches above dish and set as ide. Four individual ramckins can be used . Hull strawberries, leav ing 8 aside for garnish, and puree remainder in blender or food processor. Mix gelatin with half the sugar in saucepan, add water and cook over low heat, stirring until gelatin dissolves. Stir this mixture into strawberries , add lemon juice and kirsch . Refrigerate, stirring occasionally, until mixture thickens sligh tl y (about 1S hour). Beat egg whites umil froth y, gradually beat in remaining sugar and beat until stiff. Fold egg whites into st rawberry mixture; whip cream until stiff and fold inw mixture . Gentl y pour into souffie- dish and refrigerate 4 hou rs. Garnish with whole strawberries.

Serves 6 8 eggs, separated 1 cup sugar V, cup flour 1 cup milk

2 tablespoon s butter , melted Juice and grated rind of I lemon ~ teaspoon cream of tartar

In small mixer bowl, beat egg yolks, sugar and fl our. To th is mixture add milk , butter, lemon juice and rind ; beat just until thoroughly mixed . Wash beaters. In large mixer bowl , beat egg whites and cream of ta rtar umil stiff. Fold lemon mi xtu re in to egg wh ites. Pour imo a buttered 3-quart cassero le. Bake a t 325 °F in pan of hot water for 30 to 40 minutes.

254

Savannah St.yle

Ser ves 8 to 10 I en ve lo pe unflavored

gelatin 1/.1 cup cold water G egg yolk s I Clip sli gar

11/2 tables poo ns le mon rind , g rated :V,I Clip lemo ll juice 6 egg whit es I v:! cups hca vy crca m

Put waxed paper coll ar around I-qu an souffl e dish. Mix gel atin in wale I' and set as id e. Add sugar to cgg yolks and beat. Add lemon rind and juice to egg yolk mi xtu re. Coo k over low heat until thicke ned. Remove from heal and stir in gelatin mixture . Coo l 20 minutes. Beat egg wh ites and fold in lO egg yo lk mixlu l'e. Beat crea m and fo ld into egg mixture, Refrigerate ove rnig ht. Serve with whipped crea m .

~bn.f3 - mousse 6 eggs 11/2 cu ps sugar 2 en velo pes gelatin V',! Clip cold water I tables poon nutmeg. fres hl y gnued

Serves 8

to

10

teas poo n van ilht 2 cups heavy cream Lad )' fin ge rs

Beat eggs until fro th y: add sugat· and beat umil crea my. Sp rinkle gel;'tin ove r water in a pa n and put th e pan over low h ea t unt il gelat in is dissoh 'cd. S tir gelatin mi xtu re into egg/suga r mi x lure a nd add nutm eg and vanilla. Beill cream u lltil it ho ld s defillite shape and fold into egg mi xture. Lin e a 2 V2-quart mold o r bowl with split lad y fin gers and pou r in the mo usse . Refrigerate until firm, abo ul 2 ho urs.

255

Pies and Dessen s

7tloe& "ftiollsse 1Uit/{% ffitV'lCl Sallee MOl/sse: 3 egg yolks % cup sliga r :y.. cup stro ng coffee (if usin g insta nt. use I lh teaspoons)

Servcs 4

I cnvelo p e ge lat in V. cup cold water I I :! cups heavy crea m

S{//I ct::

I V:t cu ps stron g coffce 3/ . cup sugar I tablespoon arrowroot

VII cup cold water I ou nce Tia Ma ria

Mousse: In top of d oub le boiler, beat yo lks slight ly and add sugar, still st irrin g. Sti r in coffee slowly and place over hOl wa ter, nOl lelti n g waleI' touch botto m of pall. Stir until thickened . Dissol vC' gdm in in cold wa ter, melt gelatin and add to coffee mixture. Stir and remove from heat; let cool. Whip cream ami fo ld into c.:o fTec m ixture. Pour into I-qu art mo ld and chill 2 hours. U nmo ld and pour sauce o ver beforc servi n g. Sallee:

Heat coffee \,'ith sligar. St ir arrowroot into wa ter and add to coffee. Simm er and st ir until th ickened . Add Tia Mar ia and chill .

Serves 6

6 J erusalem ora nges (or anges with thi ck skin s) I quart orange sherbet % q uart van ill a ice cream

3 ou nces Co intreau Sma ll amo unt pu lp and juice of orange Mim, for garn ish

Cut tops o fT ora ngcs, scoo p out pulp with grapefr uit spoo n and reserve sm all a lll OUIH of pulp and juice . tvli x sherbe t wi th so ftened icc cream; add Co intreau. pulp and juice . SlUff in to oran ge shells and fr eeze 2 ho u rs. Garnis h with sprig of mint .

Savannah Style

256

femon

Cl1al'locce-

5 eggs separated 1 cup sugar Juice and rind of 3 large lemons 1 tablespoon unflavored gelatin I

Serves 12

2 teaspoons vanilla extract 3 cups heavy cream 2 packages lady fingers

Beat 5 egg yolks until light and fluffy . Add sugar, beating until thick and pale. Add grated lemon rind. Soften gelatin in juice of lemons for 5 minutes. Heat mixture in small pan on stove until gelatin dissolves (2 or 3 minutes). Add lemon juice mixture to eggs. Beat egg whites until stitT. Whip cream and add van illa. Fold all ingredients together. Line bottom and sides of a very large spring form pan with the lady fingers. Pour mixture into pan and refrigerate until firm . Unmold on serving platter.

Serves 8 20 ounces canned cling peach halves, drained 20 ounces canned pineapple chunks, drained 17 ounces canned dark sweet pitted cherries, drained

17 ounces canned unpeeled apricots 1 cup brown sugar 1 ~ cups light rum 2 cups sour cream

Preheat oven to 350 of . Combine fruits and apricot liquid in a shallow 3-quart baking dish. Sprinkle fruit with brown sugar and pour 1 cup rum over fruit. Bake 1 Y.! hours, uncovered, stirring once. Pour remammg Y, cup rum over fruit. Serve warm with generous spoonful of sour cream on each serving.

257

Pies a nd Desserts

Se rves 6 16 ou nces canned 16 ounces canned 16 oun ces canned piltcd cherries 16 ounces canned pineapple 2 bananas, sliced

peaches pears da rk crushed

2 dozen almond m,lcaroons, crushed v.. cu p sherry Brown sugar BUller Whipped cream or icc crea m, for ga rnish

Drain all fruit o n a paper towe l. C ut into chu nks a nd layer with maGHoo ns in a greased casse role di sh, beginning a nd e nding with macaroons on to p. Sprinkle with brown suga r and hUller. Pour sherry on lap. Bake at 350°F for 30 minutes. Garn ish with whi pped crcam or icc cream.

Se rves 6 6 who le pears, any variety 11/2 cups sauterne 1 cup light brown sugar. o r more to taste 12 to 15 thin strips of lemon peel

I teas poo n lemo n juice 3 teaspoons bUller V:.! cu p light rum , wa rmed I cup hea vy cream. whi pped and swec lcncd wilh van ill a cxtraCl

Peel. halve and core pea rs. Put pears, wine, sugar . lemon peel and juice and bUller in a shallow e namel ware pa n. Cover pan a nd poach pears ove r low heat until lend er , 45 minut es to a n hour. Whe n pears arc te nder, remove to chafing dish. Coo k liquid ulltil syrupy. approxi matel ), 10 minutes: pour over pea rs. This can be pre pared e'lrly in the day. At serving Lim e. heat peus in syrup in chafin g dish. Have w'lI'Ined rum ready. Pour rum over fruit and igni te. When n ames die O UI serve pears wi rh cold. whipped cream .

258

Savann ah Style

Se rvcs 4 2 cantalou pes I lf2 pints strawberries I pint va nill a ice crea m

2 cgg whiles If\! cup sugar Dash ki rsch

C ut bottoms off melons so th c}' sit easil y on a cookie sheet. em in half a nd remove seeds. Using;'1 grapefruit knife, loosen fruit from rind. Cut fru it into fairly sma ll pieces and pul back in rind . Cut strawber ries in half and add just e nough sugar to sweeten. Add these to the melons and put a dash or kirsch over al l. Make a meringue from egg whites a nd add suga r slow ly. T urn on broi ler and pm rack o n th e secon d level. Put I scoop or ice crea m on each melon a nd covcr well with meringue. Put in oven to brown lightly. Blueberries ca n be used in place of strawberries and amount of meringue G ill be do ubled.

Zab'f!3!/O/U!..4 egg yolks V, cup sugar Dash salt VI! cup blended Marsa la wine *Sce note

Serves 4 Fresh strawbe rrics or raspberries, optional

In top of double boiler, combine egg yolks, suga,', sail and Marsala. Ble nd we ll. Cookovc r simmerin g water. Water shou ld not Lou<:h lOp of double boi ler. Whi le cook ing, beal with electric mixer unti l mixture stands in slirr peaks whe n beater is raised, aboul 5 minutes. Serve

Wimn

over van illa icc crea m or cold wit h fru it.

*NOLC: Blend If.! cup Cre.lIn Marsala with 2 tablespoo ns sherry and 2 tablespoons Almond Marsala and mix wel l. Ifn ol aVili la ble, use Cre,lIll Marsala.

259

Pies and Desserts

Serves 8 I tablespoon gelatin 2 tablespoons cold water III cup milk 2 eggs, se pa ra ted II:,! cup suga r

III cu p bourbon

2 cups heavy cream, whipped 12 lady fingers. split. or pou nd Glke. th inl y sliced Pecans, chopped

Soak gela tin in cold wa ter. Boil m il k a nd pour over softened gelatin. Bea t egg whites until very stiff. Beat egg yo lks. add sugar and bourbon; beal to bl end. Add softened gelatin and egg whiles. Fold in hal f the whipped cream. Pour the pudding into a bow l with 6 of th e lad y fin gers or hal f of th e ca ke. Top with remain ing lady fin gers or cake. Chill until set. Tum out OIllO servin g plate , ice wi th remaining whipped cream and sprinkle with pecan s.

%a1:in{!J .1slancL 8 eggs t cu p sugar I tablespoo n vani ll a

Senres 8 2 t<,blespoons she rry 2 lf:! cups milk " tabl es poo ns sugar

Se parate eggs and cream yolks wi th I cu p sugar. Add va nill a and sherry and mix well. Slowly add milk a nd lurn hea t on. t\'fi x well . stirrin g constantly. Brin g custard LO a boi l and take off heat. Put through coland er a nd place in oven proof dish. Whip egg whiles until stiff and add 4 tablespoons sligar. Place over custard and put under broiler until whi tes a re brow n. Chill thorou ghl y and serve in glass bowls. Floati ng Island ma y be desired.

p O ll red

over fr es h strawbcnies. if

260

Savannah Style

Serves 6 6 tables poons butler % cup sugar LA! pint fresh strawbe rries, washed, hulled and halved

I V2 ounces strawberry liq ueur I ll:-! o unces brand y Vanilla ice crea m

Melt butlcr, add su gar and stir. Add strawberries a nd cook 1I1llii slightl y softened. Add strawberry liqueur. HeaL brand y. Place straw berry mixture over icc cream , pour brandy over and ignite.

Yields Approx imately 120 Strawbe rries

I V2 cups wa lnuts, finel y grated 1112 cups coconut, finely grated 3 (3 ounce) packages strawberry ge latin

14 ounces ca nned sweetened condensed milk I teaspoon van illa ]/ , CLI p red-colored sugar Green spearm int leaves

Combine walnuts, coconut, gelatin. co nd e nsed m il k and vanilla in medium bow l. Work until smooth ly mixed. Fonn in to ball and chill for at least one hour. Shape chilled mixture inLO strawberries, using abo ut one teaspoon of mixture for each slrawberry. Chill aga in. Roll strawbe rries in red sugar. Cut stems rrom spearmint leaves; in sert stem in eac h strawberry. Re rrige rate in air-li ght colllainer Ulllil read y to serve .

Pies and Desse r L<;

26 1

Senes 8 to 10 I quart heav y cream I vani ll a bean 4 tablespoon s sugar

8 egg yolks Sail :V~ to I C lip li glll browll sug;I\'

Pre heat oven to 350°F. In a large sa ucepa n , scald crea lll with va nilla bean. Add sugar and stir unlil completely dissok ed . In a large bowl. beat egg yolks umi lligh t le mon color. then stir hot cream mi xture cardu ll y into egg yo lks with a pin ch of sa lt. Strain mixlUre into a I O- inch shallow baking dish or eight 4-ounce ramekins. Place dish in a pan of hot water and bake 50 to 60 minutes; bake ramek ins 35 to 40 minutes. Cu stard is done when knife inserted in cente r co mes ou t dean. Re fri ge rate until chilled . Pu sh brown sugar thro ug h a sieve. Spread on top of cu stard, makin g a layer 1/.1 inch t hick. It must be as sllloQ(h as possible. Broi l about 4 to 6 inches from broi ler until suga r has cara melized. turning dish as necessary so it caramelizes even ly. Cool bdore servlll g. To se rve, crack car amel ized cru st with spoo n.

"Sanana .JCe-

Yields 8 scoops

2 bananas

2 eggs

Juice of 2 oranges Juice of 2 lem o ns

I cup sugar 2 cups waleI'

In a blender (preferabl y) or large bowl. co mbin e the bananas. orange juice, lemonjuice , eggs, sli gar and water. Blend well. Pour into ice cube tra ys or an y In w. n at pan and freeze partiall y. Take out and beat again until frothy. Freeze until solid. To serve, p lace a scoop in a she rbet dish and garn ish with fresh strawberries.

262

Savannah Style

Serves 10

5 eggs, separa ted I cu p sugar 6 o un ces semi-sweet chocolate 3 tables poons cold waleI'

If!! cup pecans, fine ly cho pped

11/2 cu ps heavy crea m ,w hip ped Vanill a or brand y Grated chocolatc

Beal egg yolks in electric mi xer with sugar until it becomes vcry thick. Meltchocolalc in cold water over gentle hea l. Fo ld chocolmc and pecans in to cgg mixture. Beat egg whiles until slifT a nd fo ld into mixture. Line ajcll y roll pan with o iled waxed paper (oiled o n bot h sides). Spread chocolate mixture eve nl y and bake at 350°F fo r 15 minutes, or umil mixture springs back when li ghtly pressed with fin gertip and toothpick co mes out clean. Remove from oven and cool sli g htly. Cover with a sfighLl)' damp clolh. Chi ll 12 hou rs in refrigerator. Remove cloth and dust chocolate mixture heavil y wi th grated chocolate. Cover with a sheet or waxed paper and invert the ca ke onto a board or serving di sh . Lift off the j ell y roll pan and remo ve waxed paper on which the roll was baked . Spread with whipped cream fl avored wit h v.milla or brand y. Ro ll up in j elly roll rashion. Sprinkle gene rously with conrection e r's sugar and decora te with whipped cream roses and candied violets.

Serves 8

1 pim heavy crea m Sugar, to taste % cup sherry

I quart boil ed cu stard (see

recipe below) I pound ange l food cake

Whip cream and sweeten to laste. Add I , cup she rry. Add balance of sherry to egg cuslard. Cu t ca ke into thin laye rs. Use a 2-quart casserole and place a layer of cake in bottom; add custard, th en wh ip ped crea m . Alternate layers ending with wh ipped cream. Let set in refri gerator at least I hoUl· before servi ng.

263

Pies and Desserts

Pirates' H Ollse Boiled Custard:

2 tablcspoons corn starch 1 quan milk 3 eggs

6 tables poons sugar 2 teaspoons van illa

Mix cornstarch with small anlollntof m il k. Add beaten eggs and sugar to balance of milk . the n add corn starch mi xltlrc. Cook in double boi ler until custard coats spoon, about 15 minutes. Add vanilla a nd remaining II:? cu p sherry. A s/Jec;alt), of Th e Pirates' H ouse restauranl.

Serves 8 % cup sugar, divid ed 1 e nvelope unflavored gelatin 3 eggs, separated

cup bo urbo n I ClIp heavy cre,lIn, whip ped Lad y fin gers

3/1

Blend 1/2 cup sugar and gelatin in LOp of dou ble boi ler. stir in slightl y beaten egg yolks. Slow ly bl end in bourbon , a small a mount at a time. Place mixture over simm ering (nol boi li ng) wa te r ; coo k. stirring constantl y, about 10 minutes or until m ixture thickens slightl y. Beat egg whites until foam y. Add remaining sugar and continue beatin g until soft pea ks form . Gradua lly fold bou rbon mixture into egg whiles. Chill. Fold in whipped crea m. Cm lad y fin gers in half. Lin e a 4-cup mold with lad y fin gers. placin g cut sides 10 th e outside. Pour bourbon mixture in to mold. Ch ill 6 ho urs or overnighl.

264

Sava nna h Style

Se rves 6 2 squ ares ba kin g ch ocolate 2 tablespoo ns butler I egg 1/2 cup sugar V2 cu p mi lk I cup floll r

Grease

(01'

11/2 teaspoons ba kin g powd er Dash sa lt I cup heavy cr ea m I tablespoon sli ga r I teaspoon vanilla

of dee p double boi le r and set aside.

Mel t chocolate in butler in small pan. In a medium size bow l, mix in gredie nts in order given, siflin g in flour , baki ng powder and sa lt. Cook I h ou r o r mo rc in d o uble bo iler top, covered , over boi li ng water. Se rve hot with I cu p hcavy cream, whipped , sweetened wi th I tablespoon su ga r a nd I teaspoo n va nill a. T he trick is to get it a Ul o f the pa n and onto the ser ving p late with th e sam e side up as in th e pan. It will be ca ke-like allhe botl a m a nd moist at lh e lap. T his puddin g ca n be made in the morn in g fo r d inner, rchca lin g durin g dinne r. I f this is d one, cool with LOp off so tha t mo isture will no t co ndense and drip on puddin g.

Serves 8 2 envelo pes unOavored gelatin If..! cup coffee lique ur 3 cups ho t coffee

3/. cup suga r

Pi nch salt 1 cup heavy cream , whipped

In bow l, sprinkle gelat in ove r coffee liq ueu r to soften. Add coffee, sugar and sa il. Sti r mi xture until it is clear. Pour liquid into 8 indi vidual mo ld s and chill umi l fi rm. When ready to se rve. add it touch o f whipped cream . May be prepared the d ay be fore serving.

265

Pies and Desserts

Serves 6 to 8 6 egg yolks I cup sugar I cup water 2112 cups heavy cream, whipped (whip 1/2 cu p se parately for lOpping)

I teaspoon va nilla Kah lua , for garnishing, if desired

Beat egg yolks until thick and pale. Place suga r and 112 cup water in a small , heavy sa ucepan. Stir over low heat until sugar dissolves . Turn heat up and boi l steadily until a gold en brown caramel. Do not stir. If sugar begins browning too qucikly, place in a pan of cold water to SLOp t he cooking. Add the remaining 1/2 cup water. It will splatter for a while. Stir , over heal until caramel is melted and liqu id is boi ling. Bea l the cara me l a litt le at a lime into the egg yolks. Whisk well unti l cream y. Set ove r a bow l of ice and continue whipping until mixtu re thickens and cools. Combine vanilla with two cups of whipped cream a nd chill thoroughly. Fold cream with va nilla into caramel mixture with rubber spatula. Spoon in W individual desse rt bowls. Freeze 21/2 hours. Top with whipped crea m and drizzle with Kah lua, if d esired. Serve immediate ly. Serves 8

2 envelopes unflavored gelatin 1/1 cup cold water I cup boi ling water % cup suga r

Pinch of salt I/ .I cup lemon juice V1 cup orange juice 2 cups sweet sherry

Soak gelatin in cold water about 10 minutes. Add boiling water; stir well and cool partially. Add sugar, salt, lemon juice, orange juice and sherry. Place in mold to congeal. Garnish each se rving with a dollop of sour cream or sweete ned whipped crea m.

CIiJListttU1s i~ Savannah, Savannah's is tlOt a white C hristmas, out ajoyolls o ne just t he same with lo ng- held family traditions that set th at special time apan from all other seasons of th e year . In the late nin etccmh century, the holida y season fcaturt:d somet hing for nearly everyone. For the culturally bent , there was almost alwa ys it

Christmas Day performance

al

the Savannah Theatre. For the sports-

minded . there were horse races at Thunderbolt al C hristmas and on New Year's Day. It was the n a lso Ihat the Savan nah Rille Association held its annual shootin g contest for lurkeys. An advance notice for thaI even t in 1896 rcad : "T here wi ll be a n oyster roast with accompa nim ents. It is presumed all the mem bers of the Association know what that means." On Christmas Day the "d ulls often ventured from one Opcn Housc to anothcr.tasting at cach a spi ked and spicy eggnog made from a well-kept fam ily recipe. The children , however. anticipated a more s pecial cnte rtainment- the shooling of fireworks ill Forsyth Park Extension . As one Sava nnah ian rema rked, "How the small boy looked for wa rd 10 the wcek ofwceks I.,. hen he could g ive full VC ]I(IO his natural instinct fOl' which he was made: to ma ke a noise!" Some o f the mOSI evocat ive Yuletide accounts, however. a rc those of Christmas at thc s pacious Gordon home on East Oglethorpe Avc nue. Now it is open to thc public as th e birt hpl ace of Girl Scout fo underJulictte Gordon Low , but earlier it was known to the family as "T he Old Ho use" and J uliene Low simply as "Dais)' ." The noted amhO!' Arthur Gordon desc ribed a few ),ears ago his memori es o f arrivin g home for ChristUlas aflc l' a two-day ride from boarding school: " I don't remcmbe r those journeys, particularly. but I certainly remember the arrivals: th e sta mpede up the steep steps of the old white-columned house. the wreat hs in the windows. the smilax entwined around the tall mirrors and the old ponrait s. th e coal fires sputtering in their gra tes undcl' thc black- marble ma ntcls. th e indescribable blended smel ls of good food and o ld leath er a nd coal smo ke ;Ind furniture polish. t hc wonderfu l soaring know ledge that il was almost Christmas and we were ho me," To rcad the d escri ption of Juliclle Low's niece, Daisy Cordon Ltwrence. C hristmas dinner at the Gordons was an event to li ve for a ll the other days of the year .

It took pl ace at tw O o'clock in the afte rnoon, the aduhs silting at the big damask-covered di ning table and th e childrcn and thcir nurses al ;1 side table nearby. After a simple grace came the oyste r stew se rved by Mrs. Go rdon from a sil ver grape-e ncrusted turecn. Then it was time for the SlUffed turkc)' that had bec n fa uened for h'ceks at Belmont, th e fam il), fafm lIear Louisville. Served with the turkey were ha m, rice. gravy. ca ndied yams. pickled peaches and a variety of vegetables. All the childre n then j oined the adults at the big table in tim e for desse n , a naming plum pudding and a cylinder of homemade ice cream. As it was se rved. th e butler passed around the champagne. There was even a liny bit far the little ones so that they couldjain in the trad itional toaSt, "To abse m fri ends." AI nightfall the children walked down Bull Strcetto th e fireworks sho\\' at Forsyth Park , but th eir gra ndfather thoughtfull y had the carriage broughtlO take the tired ones home again. After a cup of hot cocoa, they tu mbled into bed with o ne thought uppermost in th eir minds. "Christmas was only 364 days off. "

The Telfair Academ y of Ans a nd Sciences, Inc. is the oldes t public al"l museum in ti le Southeast. Desig ned in 18 18 by Wi lliam .J ay as a 11 0me for the Telfair famil y, th e mansion and its fUl"Ili shings we re beq ueath ed by ~:Ii ss tVlary Telfair to become a mu seum , which was officiall), opened in 1886. Sa \'an nah ialls love to en te rr ain and the -rCifair famil y was no exce ption . In late r ),ears the Telfair mansion was the scene o f man )' danci ng parties and ba lls: in the 1960's, a ball with a Fre nch theme; in the 19iO's, a masked ball , a disco pan )" and a ball with dance cards and fa ncy-titled dances. The Telfair Hall , as we know it tod a)" began ill 198 1 as a lll'Uo r fund raiser for Ihe Museu m. The Ball is a white-tie, sop histicated evenin g, beg inn ing with pre-ball parties held in private ho mes, t he n on (0 the Telfa ir ma nsion for li ve and silellt auctions. dancing to a "big- name" orc hestra , and a midnig ht su pper. T he pre-ball parties arc eithe r cocktai l bu ffets or scated dinners . All nail guests arc in vited to aile of these parti es . . . a perfect wa)' to begin a gala evenin g.

Foggy Mars h Punch Caviar Egg Mold· p. 27 ArtidlOkes Stuffed with Crab· p. 35 Fresh Mushroom Soup· p. 49 Mari nated Pork ' Ic nde rloin S leamedjulienne Vege tables with Lemon BUller Sauce· p.285 C hatham Salad with C reamy He rb Dressing Almond CUI"'1' Rice· p. 116 Angel Flake Rolls· p. 198 Fresh Frui t with Grand MamieI' Sa uce After Dinne r Coffee M iss Evelyn's Toffee · p.284

270

Savanna h Style

Serves 15 to 18 I (750 i\'f L. ) bottle champa gne, chilled 10 ounces fro zen raspberri es or strawberries, so fte ned slightl ),

2 lite rs of an y carbo nated cle ar so rt drink , chill ed 1 1j~ pound s of' dry icc , broken into 5- in ch pieces

Mix Ilrsl three in g redi ents ill a large punch bow l. Ju st as guests ;llTivc,
2 cups romain e lettll ce, torn inw bile-s ize pieces cup iceberg lettuce, lOrn into bit.e-size pieces CLIp bi b lettuce, lorn into

bite-size pieces

14 o un ces canncd articho ke hea n s, dra illcd and quanered V:.o cup carrot, grated 2 tabl es poons pars Icy, min ced 2 IOmaLOes, diced

14 oUllces ca nne d heans of

p;\lm , drained and sliced Cream)' J-/erb Dressillg: () tables poons vegetable oi l 6 tab lespoons la lTagon vlllcgar V~ teaspoon groLlnd pe ppe r III teaspooo]) ga rli c sa lt

2 tcaspoo ns Dijo n mu stard 1/:.' cup ma yo nnaisc I/., teaspoo n di ll I teaspoon suga r

ivli x dn:ssing in gr edicnl s alLOgcth cl- an d refr igerate. Place the sa lad in a ial-gc bowl and jusl be fore scrving lOSS well with the dressing.

Telfair Bal l lJ in ner

271

'/.I c up so)' sa uce 2 tabl espoo ns dry r ed will e I tables poon honey I ta blespoo n brown suga r

I clove ga die, minced 'I:? teaspoon cinnamon powd e r I g reen onion, ll1i nced 2 lean pork te nd erloin s

Mix LOgether Ihe fir st seven in g red ients. POll I' in to a large p lasti c bag or airtig ht con taine r. Add te nd e rl oin s and marinate for 2 LO 2'1 h o urs. (Th e lo nge r the he tter!) Re move tenderloins a nd tic them LOgethcr ir the), arc small. to prevent the e nd s from df),jng alit. Coo k o n the 1S"ill fur '10 to 60 minu tes depending 011 the size o f your te nd crioillS. Baste eve ry 15 minutes \\,ith the marinade. Te nderloin s ma ), be baked in th e ove n fa " 40 minutes at 375°F if pre fc ITed, Again, baste them ever y 15 minut.es, Slice into thin medalli o ns to se rve. (Po ,' k loin s ma ), be used in stead o f" te nderloin s if th e m arinad e is d o u bled.)

teaspoo n va ni lla ext ract tcas poon orange rind , g ra ted V:! Clip heavy crca m , wh ippe d Fres h fruit s

" egg yo lks I V:! teas poo ns cornslan:h 'I:! cu p sugar I CLIp milk , scalded VI cup Grand MamieI'

Comb ine egg yo lks. cornstarch. and sugar. Beat ull ti l it is pa le yellow. POllr illl o a double boil e r a nd add th e sca ld ed milk, Sel ove'" simm erin g wa te r, st irrin g constalll ly u ntil th ick e ne d and wi ll coat a sp oo n, \.\Ia tch carcfu ll y as thi s sta g(, c u rd les easil ),. Re movc fl"Om heal. Stir in Grand Mamier, vanilla. allli ora nge rind. Cool comp letely a nd rcfrigc,"ale (cove red) 1'01' 2 to 3 ho urs. J ust be fo re serv in g. fo ld th e whipped u'ea m int o the sall ce widl a spoo n . (Left over sau ce free zes well. )

or

fre sh frui ts: ora nges, st rawberries. St:rve ove" a CO lllbin;H ion kiw i. bana nas. g ree n seed less g rapes, apples. and peaches. DO NOT usc wale!,)' fruits such as w;Lte l"ln elo ll s.

2_72_ _ _ _ _ _ 0t~r

Ls!--,---

When the firs t sign of chi ll bites the air, Savanllahians" tho ugh ts turn to oysters. T here afC ma ny \\' 01 )'5 to enj oy th is lu sc io us bivalve - in soups and stews, fri ed a nd served with hus h puppies, in a casse ro le oron the half sh ell. Bul the fin est rendition , by fa r, is t he roasted oyster. Oyster roasts arc a mong the mOSI po pular form s o f en terta in ment in the Low Country. Savannahians have bee n known to roast oyste rs in a fireplace o r o n a grill in the backya rd , but th ey taste best cooked over a pit o n a riverbank unde.' a spreading ca nopy of oaks. T he condition of the oysters is of the utmost importa nce. Pick them lip the day of the pany and keep them cool, bu t not on icc - which lends to pop them ope n prem awrely. It's co nvc nienl to gel them from you r seafood dealer already cleaned , but if you plan to do it yo urse lf, just put them in a bas ket and hose them off well. Build a fi re in a sballow pi t, a rou nd fo ur by six feet, de pending o n til e n umbe r of o),sters yOll plan to cook. Let the fi re die down a bit a nd lOp it with a sim ila r-sized sheet of mewl supported by concrete blocks. When the meta l is hot, lay th e oysters o n tOp in a single laye r and cover wilh a weI burlap sack. T his crcates the steam that does the coo king. Check th e o ysters every few mi nutes until they barely po p o pe n - that's when they're ju icy and best a nd read y for shucking. With a flat sho vel move them over to plank rabies cove red wi III newspa per that have been Outfi ned with oyster knives for each g uest, cocktail sauce , saltine crackers, mehed butt er, and pe rhaps some lemon wedges. While your guests a re c njoying Ihemseh'es. start th e nex t batch on the fi re. How many o yste rs can an oyster lover ern ? Plan o n a bushel ror 6 or so people. Some guests will consid er the o yste rs their din ne r and eat accordingly. Othe rs will vjew them as an ho I'S d'oeuvre and will be read y LO dive into whatever else ),ou may be serving. It's custo mary to fo llow up with somethin g simple li kc sliced ham, Savan nah red rice , a nd a green sa lad .

OYSTER ROAST Twe lve Bu she ls of O ys ters (to se rve fifty ) Cockta il Sa uce, Me lted Butter, Sa ltine C r acker s G eor g ia Co untry Ham * p. 191 Buttermil k Biscuits· p . 194 Sava n na h Red Rice'" p . 11 5 Tossed Green Salad C hocolate Car a mel Ba rs" p. 283 Pra lin es Plenty of Cold Bee r and Soft Drinks

Oyster Roasl

273

Serves 6 to 8 I cup catsup

2 tables poo ns Worcestershi re sauce 2 tablcs poons lemo n ju ice 2 tablespoon s prep;:u'cd ho rserad ish

Sa lt to taste A few drops of Tabasco if not hal enough!

Mix all ing red ie nts. Keep in the "e fri geralo r at least one ho ur before serving.

Makes 2 doze n CLI p brown sugaJ', firm ly packed I cup granu lated suga r 11/2 tablespoon s li ght corn syrup 1/8 teaspoon salt

I/:t

I/:t cup evapo rated mi lk 3 tablespoons bUller I teaspoo n vanilla extract I cup peca ns, halves and pieces, tOasted

Butler a heavy bo ttomed 2 quart saucepan. Combine sugars, corn sy rup, sa il, mi lk, ilnd butter in saucepan and stir unti l blend ed . Coo k over medium heal until mixture reac hes 240°F, stirring often. Add peca ns a nd continue heating until the temperature reaches 246°F Remove from heat. Let ca nd y cool lor 2 minutes. Add va nilla a nd beat with a spoo n unti l creamy. Quickly dro p by spoonfu ls Ol1to wax paper 10 make 2 inch circles. If ca nd y ha l·dens too qui ckly, add a few dmps of milk and heat gentl y, stirring unti l cream y. Ca nd y shou ld dro p smoo thly fro m the spoo n. Store in an airtight co ntainer, separating layers with wax paper.

It is sa id that " Evc q 'o nc is Ir is h in Sav;:lIlllah " o n Sa illl Pa li'ick's Da y, Th e I
Ser ves 10 to

6

8 cups raw brocco li !lowc rc ts (approximatel y 2 bllnc hcs) If:: Cli p raisins (white and/or dark) 10 sli ces o f baco n , brow ned , drained and crumbl ed to

J2

small purple on io n , rind y c hopped (a ll Y sma ll o nion will d o bu t the pu r p le o n e "elds g rcal co lor)

S(/I/ (I':

I/ '. Clip vin egar 1;:. cup sugar I tabl es poon dry mu st,H'd

3 tablespoo ll s n Oli!' If:: C lip wa te r :Y.l cup ma yonnaise

!'vli x lirsl rive ing rcdie lll.s o r sau ce a nd cook slowly ove r medilllll ull til thicke ned , LCI coo l. Add m ayonnaise, Combine broccoli, rmSIll S, baco n , a nd onio n a nd mix wiLh Satl(.:C, Re fri gerate . Toss just be fo re se rving,

h ca l

Sa illl Patrick 's Day BufTel

275

Serves 8 to 10 I e n velope unfla vored gelatin V:! cu p cold wa ter 'II CLI p o n io ll . c.: hop pcd :1 tablespoo ns lemon juice I teaspoo n s:ilt I cup m
I I'.! cups ca bbage, li nd)' sllredded I ClIp celef Y. c hopped I:! c up sweet p ickle relis h I If:! cups co ru ed beer. coo ked and shredd ed

III a small sa ucep:ltI. sp rinkle gela tin ovcr cold watcr. p lace ovc r low hcO\t. a lld stir consta ntl y for ~; to 5 m inu tes until dissolved, RCIllOvc fro lll heal. Stir in on io n , Ic mon j uice and sa lt. Gra duall y stir gelatin mi xture il1t o ma yo nnaise. Add cabbagc, cel ery. pickle, anc l corned beef. Stir ulltil thol'Oughl y combin ed. Turn in to 'I:! (I"art mo ld. and ,'crriger-a tc for a t least two hours or until linn. Ulllllo ld and se rve on a bed of ca bbage ,

Ser ves 8

:J pou nd s

pOlalOes. peeled I large o nion. thin I)' sliced I pac kage c rea m y lI al i;1I1 sa lad d ress ing m ix. p,'c pared as directed 10 make 16 ou nces

I te;ls pOO II dill \\'ced Sa lt and peppe r
Sli ce the po tat oes in V.,-i'l ch wi dths. Bo il in salted wate l' ullliljusl lelldel' (appl'Oxima lci y H mi nutes) and draill . Laye r potatoes, o llio n slices. sa il. pe pper. d ressing a nd dill. Repea t . covering wel l wi lh dressi ng, Top \\'illl a lill ie dill. Cm'cr and ch ill seve ra l hOllrs before serving,

Ah, sum mer in Sava nna h ! T he carefree d ays und er a fa n oillhe large o ld porches of Tybee Island afte r a da y 0 11 the beac hes o r in a boat. Din ing mu st be simple , ye t grand , wilh fr es h seafood lh e ord er o f the da y.

Zucchi ni SOIlP Glorifi ed Vidal ia O nio ns Sh rimp Remoulade Marinatcd Tomatoes with Avocado Wed ges Assorted Frcsh Fruits Briulcbread* p. 195 Le mon Crea m

Se rves 6

2 large ZIlcchin i, sliced I g ree n peppe r, cut in wed ges Ih large o ni on , diced 3 cu ps chicke n sloc k

I V:! cups

SO liI'

crea m

I tablespoon fre sh parsley 1/1 teaspoo n dried dill

Salt ilnd pe ppe r to taste

Simm e r zlicchi ni, gree n pe pper, and onion in chi cke n stock lor 25 minutes. Po ur 1/1 of this mi xture into a ble nd e r and bl end ulltil smoot h. Repeat th is process adding so ur cream, parsley, a nd dill to the last Ij~ orlhe stoc k mi xture. Ble nd. th e n add sa lt a nd pe ppe r to tasle . Se rve wa rm or co ld ga rnished with a sm a ll bit of so ur cream sprinkl ed wit h di ll weed .

Sava nn ah Summc r Stylc

277

Scrvcs 12

5

to 6 mcdium Vidalia sweCl on ions, sliccd and finel y chopped V:! Clip applc cider vi negar

I cup sli ga r 2 cups wate" 112 cup mayonnaisc I teaspoon celcry salt

Soak onions in watcr, su ga r, and vin egar for 2 to 4 hours in the rcfrigc ,'ator. Drain well for 45 minutes in a colander, Pat dry, Mix onions with mayonnaise and cele ry salt. Serve with club crackers,

Serves 6 Shrimp SaLad: I V:! pounds shrimp. cooked , peeled , and deveillcd 3/ , cup celery, cho pped

1 cup mayo nnaisc

.J ui cc of 112 Icmon Salt to tasLc

Stir all ingredicnt s IOgethcr lig htl y, Remou/ode Sallee: I large cgg, hard cooked and chopped 2 shatiOls, finel y chopped 4 clo\'cs ga rlic, fin e ly chopped II I cup frcsh spinach, cooked, chopped , and well drained 2 cups ma yo nn aise

tables poon Worceslcrshire sauce tablcspoon creole mustard tables poon fre sh lemon juice I V:! ounces anchovy paste Dash of liquid hOL pe pper sa uce

Fo ld in gredien ts togeth er Lo ble nd well. Serve the shrimp sa lad o n a bed of lellllcc with the Rcmoulade Sa ll ce to the sid e for guests to spoo n o n top.

Savannah Style

278

Serves 12 8 medium tomatoes, (Iu an cr cd 3 lablespoons sugar 3 ta blespoons fresh parsley. snipped I V:! teasp oo ns g 'ldic sa lt I teas poo n seaso ned sa lt (1 to

VI tea spoo n orega no

I/:.! teaspoon fres hl y g round

pepper :1/, cup vege table o il II:.! Clip red wine vin egar Avocado wed ges, o ptional

~·ti x oil and wine vinegar togethe r. Shake well and refrigerate. Sp rinkl e dry in gredi ents over the qu;tn c rcd tomatoes. POllr o il and vinegar mi xture over all and refrige rate fo r 12 LO 24 hours in a cover ed co ntaine r. T urn occasionall y 10 ble nd marinade.

Drain wel l before se rvin g. Arrange o n a bed of leltuce with avocado wedges as a garn ish .

Serves 8 V:.! gallon va nilla icc crea m , softened slig lul y .I II icc of V:.! lemon Rind of 2 lemo ns, linely gr ated 6 ou nce call o f le mo nad e, thawed

10

10

Sauteed pecans (Recipe 011 Page 28 /) L emon slice Sprig or milll

All ow icc crcam to so rte n 5 LO 10 minut cs o ut of the freezer. Co mbin e.: with lemo n juice, rind , and le mo nad e. Rerreeze imm cd ialel y. Servc in indi vidual dishes sprink led wi th pecans and ga rnished wilh a slice of le mo n and a spri g of mi11l.

---=-__ cJ.ttWS .i) ~UVpg,S _ __ __ __ _2_79 T he l1 ext fe w pages arc devoted 1.0 th al hard -to-find.j usl. r ight appct izc l". Wheth e r it be the most casual o r gCl-logcl hc rs 0 1" the 111 0st formal alTair. he re arc some n ovel s u ggestio n s flU' yo u r c l ~j() y lll cn [ .

Serves 12 Ii o un ces crea m cheese. so ft e ned V~ tea spoon dry mu stanl I [ C;IS P OO Il curry powder H O Ul l(:CS of chutn ey !) gree n onio ns. chopped lI sin g g ree n lOpS 100

II:!

Clip d l"Y roasted peanut s. chopped

V:! cup flaked cocon ut Red or g ,"ce ll m a l";) s<.: hino cherries

J'v l ix li,"sllhrcc ing-rcdicms wit h '/ 1o fth cc hutll cy. Sprea d in an 8 ilJeIl circle 0 11 a se rving planer. Spread tl] e rest orl he c hutlley over Ih e top . The n la yer g ree n onio ns and pea nu ts and l Op with OlCO IiU I. Garni sh wi llI c herry " fl ohtcrs" 0 11 lOp o f the co("o n u t. Scnrc imlll ed iatci y 01' re fri ge rate up to lh l'cc hOlll'S , Se n 'e wi th crackers,

t\'lakcs 12 ue pcs

-

4 o Ull ces Sw iss cheesc. g rated 4 ounces sha r p Chedd ar cheese. g l'a ted 4 tablcspoo ns fl'esh Parm esan cheese. g l'atcd 2 tablespoon s fresh pa rsley. minced

tab les poon chi ves. chopped tablespoo n WO l'ccslc rsll ire sa ll ce If,. tcaspoon rrcshl )' gro und pepper 12 (6-illc h in dia meter) cre p t.!s - Sf'f' basic ctf'jJ(' batler rl'f:i/JI' (III /mgt' 152

Mix dH':CSt.!S alld st.!a so ll in gs well. Place rullw blcs poo ll o r ch eese mi xture 0 11 each cre p t.! a nd roll li p tig h t. Pla ce in b li llcred bak ing

di sh and bake at '100°F for 10 mi nu tes, Rem ove :lIld sen'c wh ilc sl ill warm.

280

Sava nnah St yle

rEfi~cJCzm Mu;s witft

.J{ustam£=

FOllr 10 in ch n O lif LOnilias 16 ounces cream cheese,

softened pound ham , diced finel y (May use food processo r)

Serves 8

7 ounces gree n chilies, dra ined and chopped 8 ounces black oli ves, drained a nd chopped

Mi x ere'lnl cheese. ham . chilies, and o lives LOgcthcr a nd spread o n tonillas. Ro ll up and place o n a cookie sheet. Covcrwilh a damp cloth and refrigeralc fo r 4 hou rs orO\'crnig ht. Cut into ¥.. [0 I inch slices. Serve with sa lsa o r the spicy mu sta rd sa uce thal fo llows.

M1LStard Sallee: 2 o unce can dry mu stard I cup ma IL vinegar I cup sugar

3 eggs 1/2

cup mayonn aise (or m o r e)

Mix th e above in gredie nts together. H eal in a double boiler over medium hen until thickened . Refrigerate. Serve in a bowl beside the ham ro ll -ups fo r dipping.

Serves 8

2 cups sharp Cheddar cheese , graled I green onion, chopped 4 slices bacon, cooked and cr umbled I cup mayonnaise

2112 ounce pack.lgc sliced I;"

almonds teaspoon salt (Add o n ly if you are servlIl g imm ediate ly)

Mix all of the above in g redie ms togeth er. Shape into a hal f sphere a nd d ecora le with curl ed green on io n lOp S. Best when m ade a day ahead .

2B l

HoI's D'Oeuvres

I pound peca n halves. shelled cup butter

Salt to taste

]/2

Preh eat oven to 300°F. Place butter and salt in a shallow baking pan to melt. Remove from oven and add pecans. Stir to COal all pecans well with butter and salt. Bake at 300°F for one hour stirring e,'ery 15 minUles to coal pecans well. After one hou,·, sprinkle pecans li ghtl y wit h more sa lt and stir well. Coo l and serve.

Serves 6 to 8 4 pou nds gree n peanuts, in their shell

6 quarlS water 6 to 10 tablespoons sa lt

Wash gree n peanuts and place in a large pot with wa ter and salt. Cover and bring to a boil. Boil slowly for I V:! to 2 hou rs. Water shou ld be brin y. More water and salt may be added if necessary while coo king. Test for doneness after 1]12 hours. Peanuts should be soft, but not mushy in side. Rinse in plain (un sa lted) water. Drain wel l. Note: Gree n peanuts are available from Jun e until Septe mber. After coo ling, they may be frozen in plastic bags. When ready to serve, simpl y rehealto a boil, and dra in .

Makes 3V2 cups 1 ClIp sugar 1 tablespoon butter ]/4 cup water

I teaspoon ground cinn amon 3 ClIpS shelled pecan halves

Brin g sugar, bUller, water and cinnamon to a boil. Stir co nstantly at a slow boil fo r 2 minutes - no longer. Mix pecans into mixture. Cool. Turn out on wax paper.

Sava nnah St yk:

Serves 8 to 10 'I C li pS zucchi ni . thinl y sliced I C li p onio n . chopped If... cu p butte r 2 tablespoons parsley. choppcd 'I... tcaspoon salt I :! tcaspoon black pcp pCI' 1/ 1 tcaspoon sweet basil

VI tcaspoo n ga rli c powd c r teas poo n orega no 2 eggs. wel l bcaten 8 ounces m ozzarclla cheesc. gratcd 2 teas poo ns DUon m usta rd 11/ ... (8 ouncc size ca ns) r efrigeratcd dinn er m ils II I

In a largc skill et. cook zucchini a nd o n io n ulltillc nd e r. Stir in I" trsley a ll ei se:lso nin gs. in :1 la rg-c bo wl, blc tld eggs and cileesc. Stir into vegetable mi xturc.

Se parate dou gh into recl;lIlg les and press O\'c r th e bOll.Om and Lip the sirks of an un greased 9 x 13 inch g lass pan. Sprcad this "c rll st" wit h Illttstard. 1'0 1.11' vege ta ble mi XTure eve nl y ()ve,· the d o ug h .

Bake al ~75° F lor 20 to 23 minutes. Lei sil in dish fo r 10 to 15 minllt es befo re clll tin g in to bilC size squares.

Serves 15 to 20 I c u p butt er or margarine. so ft e1lcd :3 tabl espoo ns d l'Y mustard :3 tablespoo ns poppy seed s 1 medium o nion, diced fi nel y teas poon Worceslcrshire

4 packages pan)' roll s 12 o u nccs Swiss cheese. sli ced lhinl )' 12 o un ces ham. sliced Lhinl y

S: \lII':C

Mi x li" sl li ve ingredi e nts \\,c11. Sprc
I-Iors IYOt.: ll vrt.:s

Se rvcs 25 to 30 I :! cup bult t.:r, llwh ed 2 cups dark brown sli gar 1 cup li g ht co rn syrup 2 tablt.:spoons wa te r 14 Oll ll ces swcctc lH.:d cOlldcll St.:d m ilk

lCaSpO()Oll v:tlli ll a 10 a pples, seed ed and cut ill(o 8 wedges t.::tc h

Coo k bU lle r, su g: tr, wal e I', a nd milk until all (he sli ga r is dissolved over m edium heat. stirrin g co uslan d ),. Re move from heat and add \I:lnilla . e lll lII lpecled apples into wt.:dges, alld th ell ill half again . Dip int o sa lt ed wal eI' ror about J mi lHtl t.: [0 prevell t Ihem fm m tll mi ng b n lWt l. (App les should be done as close 10 serv in g lillie as poss iblt:.) St.:a l apples in a n airtigh t conta in er ulltil li se. To sn vc, ht.:al Gtramd S;HILe and pOU l' in to chafin g dish , Place a ppl es in a howl hes id e the cara mel with toot hpi cks fo r dipp ing. Th e Clr;lIlJeI S;Ulce will kee p in lhe re f, 'ige rator 1"0 1' 4 ttl () wee ks. II is di vin e served war m ove r icc cream or pOllnd ca ke.

Scrvt.:s I!) to 20

1·1 o unce b:lg or cara mel s if:! Clip evapo rat ed mi lk I package G!.!r man Chocolate Cakt.: mi x

% CLIp butt!.! r. me lt ed

II , cup e.:va pora ted mi lk I cu p pecan s, cho pped J Clip chocob te chips

III the top (II' a doubl e boile r. combin e caratl1d .~ and v:! cup eva po rate.:d milk . Cook ovcr low heat u ll til C; 1I '; lIll e L~ arc I1ldt ed. Re move from h!.!a!. C I'Casc and nou!' a 9 x I;{ inch ba king pan . Mix cake mi x, butler, 11:\ cu p eva po rated milk. a nd peca ns in a how l. Press half of thi s mi xture int o /loul'eel pan a nd hake il al :1!lO° F for X lIlillut !.!s. Re move fro m ove n and spl'illkl !.! chocolal e chips evenl ), ove r il. Po ur Gl ramel mi xture o ver th e lOp o rlh t.: d luculalc ch ips. Flatt e n Ihe re mainin g ca ke mi xtu re ill your palms a ll d place ( we i' th e tl lp (I rlh e.: ca ramels. RCLUr n to Ih e Il\'c tl a l ~:j O ° F {'Ill· 18 10 20 IlIilllll es. I.et coo l, thell rc rl·ige rat !.!. Cut ill1n s mall bars.

284

Sava nnah Style

Serves 12

:y., Clip bulter I cup lig lll brown sugar.

4 ounces se mi -swee t choco late ch ips

firml y packed 2 (2'/';! ou nce) p;,ckagcs sli ce d alm ond , toasted slig llll y

Mdt bUller .a nd sugar in an iro n skillet. Set ti mer fo r 9 minu tes a nd tu rn heal to medium -medium low. Coo k th ese twO in· grcciic lllS, slilTing con stanLly. Watch carefull y as this burns casily. but the sli ga r lIlust to tally d issolve. Mix wre sho uld bo il sl ightl y, thicke n a nd li ghten in color at thi s SL'lgc. Imm ed iately after 9 minut es. re move fro m heal. Reduce heal LO low il nd place back o n bu rn er for 3 minutes. Add a lmo nds wh il e still o n burne r and stir quickly to coat. O nce a lmo nds arc coated, quickly sprea d mixture in a n 8 x 10 in ch g lass pa n . M ixture wi ll begin LO harde n immediately. Sprinkl e chocolate chips over top and wa it 3 minutes lor them to melt slig h t.ly. Spread th em evenl y with a spatlll;! for a thin chocolate g laze. Refrige rate . ClIl into small J· inch pieces ror a n elegant "sweet" for yo ur buffet table. T hese freeze bea utifull y and can be made weeks in adva nce.

Serves I I LA! OUllces Iri s h whi s key

Black co ffee, hot and stron g

Sugar Whipped cream

Pour I rish wh iskey illlo a stemm ed glass or mug. Fill to wi th in V:! in ch o f th e brim wit.h bl;!ck co ffee. Add sugar LO taste a nd stir well . Top with whip ped crea m. 00 NOT ST I R. The fl avor is o btain ed by dri nking th e co frce thro ugh lh e cream. (I r Sl. Palrick 's Oa y is W
-=--Oauces and_ ________28_5 Accomganimenls Yields Appmximatc ly 1/2 Cu p 4 tablespoons temon juice I/.\ teaspoo n salt

1/, pound bUller Ijll lC.tSpOo n whi le p epper

H eat le mon ju ice and saltjusl to bo ili n g . ileal in butter , I tablespoon at a lime unti l mixture is cream y. Beat in pe pper.

Can be se rved with as paragus, spinach . anicho kes or broccoli.

Yields 1 Quart 6 tablespoons pre pared mustard I (14 ounce) boule GILSUp 1 (5 ounce) bOll le Worccslers h irc sauce 4 tables poons le mo n juice 8 tablespoon s su ga r

1 tablespoon sa il I tablespoon pe pper 2 tablespoon s while vinegar 1 tablespoon c hili powder 1/8 teaspoon Taba sco 1/2 Cli p butter

Combi ne mustard and G l l SUp fir st. then add mher ingredien ts. Simmer over low hea l for 30 minutes.

Yields 2 Quarts

3 1/2 ClIpS catsup 7 ounces prcparcd mustard PI" cups while vineg
l
Stir catsup. mustard and pepper in large sa ucepan until smoOl h. Add other ingred ients an d cook slow ly. sti rrin g occasionally for I hour, or unti l lemon gets soft. Rcmove lemon and add butter , blend ing well.

286

Savannah Style

Yields I Cup I teaspoon salt

112 teaspoon dry mu stard I teaspoon black pepper I tablespoon brown sugar Dash cayenne

2 egg yol ks I/~ cup white vinegar 1/2 cup wate r

1 tablespoon bUller

Mix dry ing redic llls th en add liquid. Cook ovcr boi lin g water, st irring to keep smo oth.

For basting meal while cooking, omit egg yolks.

Yields 1112 Cups 4 tablespoons d ry mu stard 3 tablespoons sugar 2 eggs, whipped

% cup cider vin egar 2 tablespoons o live oil

Mix thoroughly mu stard and sugar. Add eggs slow ly. Bring vinegar almo st LO a boil. Put vin egar into mu stard mi xture; return to heat unulthickcn ed. Add olive oil wh en cool.

Yields 2 V:.! Cups 3

(11/8 ounce) GillS

dry

mustard 1 cup red wine vin egar

3 eggs

1 cup sugar

Mix mustard with wine vinegar and put in re frigerator overn ight. Beat eggs; add sugar. Mi x with mu stard in saucepan and stir over medium heal unl.illhick, stirrin g co nslaml y. Refrig erate. Keeps ind efinitel y.

Sauces and Accompa nim ents

287

Serves 8 li s teas poo n ca ye nn e pe ppe r 3 tables poons red win e vmegar 9 egg yo lks tablespoon g ree n onio n, 11/2 cups butlc r 0" ma rga rin c, so fte ned cho pped 1 tablespoo n parsley tablespoon ta rragon leaves V.I teaspoon blac k pe pper, cracked In top of d o uble boi ler, co mbi ne wine vinega r, gree n o nio n, tarragon a nd peppe rs. Heat to boiJing directl y over hig h hea l. Boi l abo ur 7 minu tes o r until vi negar is reduced to abo Ul I tabl espoo n. Place double bo ile r to p over d o uble boiler bOllo m with hot (not boiling) wa le I'. Add egg yolks a nd cook, beating constantl y with wi re whisk unti l slightly thickened . Add butter o r margarin e abo ut 3 tables poo ns aL a time , bea tin g co nstantly wi th wire whisk until butler is melted and mix ture thickened . Stir in pa rsley. Add ,111 egg yolk if mi xture se parates.

J'libel'f, :S

-tii&
Yields Approx im ately 21/2 Cups

1/2 teaspoon Kerbel (Germa n 2 cups butler, melted Herb), o ptiona l Juice of I lemo n '/2 cup ta rragon vinega r I teaspoon Worce slc rshire sa uce li z cup dry white win e Dash of Tabasco Vz teaspoo n ta rrago n leaves I tables poo n sha llo ts, I ta blespoon parsley, cho pped chopped I teas poon. tarragon leaves , Salt, to taste fresh ly cho pped 6 egg yo lks Mi x togethe r first 6 in gredie nts a nd bo il unril reduced to abo ut one-third. Rem ovc from heat a nd strain . Co mbine eggs in saucepan an d place over low heat. Beat eggs co nstalllly as YO ll slow ly add strained liquid. Beat until thick and Ouffy. Slowly bea t in melted butter, lemo n juice and Worces[crshire sauce. Add a [Quch of Tabasco, sa lt to taste, chopped parsley and tarrago n leaves. Kee p warm , but no t ho t.

288

Sava nn ah Slyle

Yield s I LI:.! C ups

1 cup butler 2 tablespoons boili ng water Yolks o f 2 eggs, bea te n

I V2 tables poons lemon juice Pin ch salt

Pre pare in do uble boiler and stir with a sil ver spoon . Melt V2 cup bu lter in l Op o f double boiler. Add 2 ta blespoons boilin g wate r, beate n egg yolks, lemon juice and salt. Cut remaining bUller imo 3 equal parts and stir one lum p at a li me illlo egg mixtu re ma king sure each lu mp is me lted before adding another. If mixture curd les, stir in one teaspoon cream or h Ol water.

Yields Sauce for 4 to 6 Chops 1/4 cup dry white wine (saute rne) I bay lea f 2 tablespoons scall ions , fin ely chopped 1V2 teaspoo ns onion, chopped I small d ove ga rlic, minced 1/2 teaspoon th yme

Iii! cup tomato sauce L;2 cup chicken stock ]12 cup beef grav y (brown gravy mi x can be used ) l} l cup sour gherkins or di lls. minced 2 tablespoons parsley, chopped 1 tablespoon Dijo n musta rd 2 [ablespoo ns butler

Com bine fi rst 6 in gredi enLS in skillet. Simmer umil win e is reduced to 2 tables poons. Add next 3 in gredients a nd coo k slowly. slirring occasionally. Remove bay leaf. Bri ng to a boil and remove from heat. Add pickles, stir in mustard and swirl in the butle r. Serve hot. Do not coo k furth er. Serve over grilled por k chops. Ca n be frozen or doubled.

Sauces and Accompa nim ents

289

1ft1LS1:aJ
J= 7J)iifL Ct1f2£"s 2 lablcspoons butte r 2 tablespoons fl our I cup half-and-half Salt, ro taste Wh ite pepper, fres hl y ground

Yields Approximately '12 Cup tablespoon Dijon mustard teaspoon dry mustard 2 tab lespoons capers, well dra ined

Melt butler in l Op o f dou bl e boi le r, then mix in flour with a wooden spatula until a smoot h paste. Cook over mod erate heat. stirring co nstantl y for 2 ro 3 minUles. Stir in half-and-h alf un til smooth. Cook over simmering water, whi pping constantl y with a wire whisk, until the sauce has thickened . Remove from hea t and whip in the pepper a nd two musta rds until smooth. Stir in capers. Place over simmerin g water to keep wa rm .

Yields Approximate ly I Cup 1/2 cup heavy cream 4 tablespoons horse rad ish , fresh ly grated

Few drops on ion juice Das h caye nn e 1'12 tabl espoo ns cider vinegar

Whip cream and fo ld re maining in gred ients into it. Chill and serve with beer.

Yields 1% Cups I cup mayonn aise V!I cup dill pickle, chopped V!I cup on ion . chopped

I 1f2 teaspoons capers, cho pped '12 teaspoon mu sta rd 1f2 teaspoon le mon juice

Mix all in gred ie nts and refrigerate a n hour before serv in g with sea food .

290

5

v!.! cup oi l V.. cup red wi nc vinegar Ifl cup (Om3lO puree

V2 cup prepared marinar:l sauce V4 cup Burgundy

Yields Mari nade for 6 Pounds of Beef

LO

V2 cup dry sherry If:? teaspoon sa lt Vol teaspoon o nion salt 1J.1 teaspoon ga rlic salt Va teaspoo n pepper

Mix all ingredients in large casserole. Slice coo ked , cooled beef (not too thick) and place in marinade. Refri gerate. cove red , overnight or at least 12 hours. Can be se rved warm with ma rin ade, heated and poured over meal or used cold for picnics, served as open-faced sa ndwich on pumpernickel.

Yie lds Approxima tel y 2 Cups I bay leaf 2 tablespoons brown sugar V2 teaspoon sail 4 drops Tabasco I cup water Garlic. optional li t cup oil or butter

4 tabl espoons Worcesters hire sa lice 2 tablespoons le mon juice or cider vinegar 3 tablespoons GIlSUp I lablcspoon cornstarch. soa!'. ed in 'I, cup watcr

Combine all ingredie nts except cornst;lrch in a saucepan; bring a boil and cook for abo ut 10 minutcs. T hicken wi th cornstarch. Remove from heat, let cool. then emulsify the marinade in a ble nder. Marinate pork for at least I hour before cooking. (0

291

Sa uces and Accompanimcms

Yields 'I.. Cup " tablespoons wine vin ega r 'I tablespoons olive oil 2 cloves garlic, sliced 2 tablespoons parsley,

,

tablespoon rosemary Icaves, crushed Salt and freshl y ground pepper. to taste

chopped Co mbine all ingredients. rvlix well. cooking in the oven or on the grill.

U~e

to baste chicke n while

Yields Approximatel y V2 Cup

,

•

2 tablespoons prepared mustard 12 tcaspoon salt 1 tcaspoon Worcestcrshire sa uce V2 teaspoon black pepper. freshly ground

" tablespoons brow n sugar 2 tablcspoons apricot puree or ;l pricot prese rves 2 teaspoons soy sauce 2 tabl espoons oli vc oi l V:? clove ga rlic. cru shed V, cup Ic mon juice. strain ed

Mix a ll ingredients together well in an a ir light con tainer and storc in refrigerator 3 days bc fore using. Brush mixture on lamb before grilling and frequ e ntly during cooking.

Serves 8 4 large, firm bananas 1/ 4 cup butler

I teaspoon curry powder 2 tablespoons light brown sugar

Cut bananas lengthwise, then in half crossw ise. Melt butter in baking dish in preheated 350°F oven . Stir in curry. dip bananas in bUlter. turning to cover welL Sprinkle with brown sugar and bake 12 to 15 minutes. Good with Jamb or pork.

292

Savann ah Style

~t CUl'rid Geo"{3ia. fleacfies

Se, ves 8 10 10 (allo win g 2 peaches pe r person )

2 (28 ounce) jars spiced o r pickled peaches '/4 cup buuer, melted

5/., cup li ght brown sugar

2 tablespoo ns corn starch [ l/Z

teaspoo n s curry powde r

Drain peaches and pl ace in a greased , 2-quan cassero le. Bl end melted butter wilh sugar, co rnstarch and curry powd er . Pou r th e butler-sugar mixture over peaches. Ba ke il l 350°F fo r 40 minut es.

Se rves 10 VI! cup butter

2 tablespoons curry powde r 1 Clip dark brown sugar 20 ounces canned pea r halves 20 ounces canned peach halves

20 ounces pin eapple chunks in nat ural juice 16 ounces canned fruit coc kta il , option al 4 ounces maraschino ch erries, oplio nnl

Melt butter in saucepan . Sprinkl e CUffY po wder into buncr a nd let bubble fo r a minute. Dissol ve suga r in bune r and add a little wa ter. if needed . Arran ge fruit in bakin g dish , cut side up , .md po ur sauce ove r and a round fruit. Bake at 350"F for I hour.

c"Cl1ibeJ''jJ -ITdisfU 1 (3 ounce) package strawberry gela tin I cup sugar 1 cup boiling water 112 cup lemon juice V4 cup cold water I pound fresh cranberries. ground

Serves 6 medium o ran ge . unreeled and ground tart a pple, unpee led and finel y chopped 1 cup celery, finel y diced 1 Clip pecans, chopped 8 1/ 4 oun ces cann ed crushed pinea p ple . drained

Dissolve gelatin a nd suga r in one cup o f boilin g water. Add lemon juice and V4cup co ld water . Grind cra nbe rries and oran ge in meat grinder. Add to gela tin along with cho pped apple . celer y. nuts and pineapple. Chill and serve.

r r r

.r r r r r

293

Sauces and Accompaniment s

Yields 2 Cups 3 tablespoons bUller III cup nour I Ifz cups chicken stock Pinch sa lt

v, cup orange juice I/Z

teaspoon ora nge rind, grated

I tablespoon sherry

Dash Tabasco

Melt butter and sLir in nour. Add chicken sLOck slowly, then add salt. Keep in double boiler over hot water. Before se rving, stir in or,mge juice, orange rind , sherry and Tabasco. Excellent with wild duck or goose.

'];;;,zal-o J'auce:JO,<

VerusolZ.- .tal 12 to 16 ounces tomatoes

I tablespoon sligar 2 tablespoons nour 2 tablespoon s brown sugar I tablespoon cider vinega r

Yields Approximately 2 Cu ps teaspoon sa lt Vs leaspoon black pepper I teaspoon Worceste rshire sauce

l/Z

Puree tomatoes in blender or food processor . Pour into a small saucepan; add remaining ingredients. Bring to a boil and cook a few minutes until sauce thickens. Serves 8 6 eggs 1 cup sugar I package unnavored gelatin 2 tablespoons dry mu stard

1i2 teaspoon turmeric I/.\ teaspoon sail 1 cup water Ifz cup cider vinegar I cup heavy cream

Beat eggs in top of double boi ler. . Mix together sugar a nd gelatin; stir in mustard, lUrmcric and salt. Add wate r and vinegar to eggs; stir in sugar mixture and cook over boiling water until slightly thickened. Cool until thick. Whip cream; fold into egg mixture. Chill in 1 quart mold . Garnish with lellucc, onions, celery, etc.

Boo ks: Bell , M:tlco lm, Jr. 51111<11I1Wh, Aha)'! 1\1:,9. Re print ed it io n. S;wann:lh : T he Pige onhole rress, 1962. BinninJ.:h:lIn , Ste phen. Uf, 11111., Dakaln. New York : R:lIld o m HOllse, 19i9. Jl ur kc. Emil y. 1'/mJw" (l tld Pain: ilnnl tli.!utlrt. of GI'm}:"!/! '" Ihr 184V .... l lF,U. Ne ... edit i" " ... ilh illl rod uclinll b ~' Felicit y C:dhnull . Sa va nn:,h : T he llee hi" e l'ress. J\J il"l. c.1}·. j o hll EUJ.:e ne . .l f. fJrlrics. f) u!!..• ami FrirlufJ. Sa" :IIIII:lh: " u blished rur lho; :Illlhur. 1979. O;,,·is. H a rold E. Th e F/, dgli " g f> r/)\.,Iuu: S()<"ill/ (Hill Cu/IIl,'a l Lift I" ClJ/mu'al Gf urgia 17))· I ii6 . Ch3 pcl Hill: Uuil'c rsily o f No n h Caro lina " rcss. 14J i 6. I-! ;Irde!!, Willi a m . A H i!./r},)' uf 81111/111111111 aU/I Suulh Gr orgia. Vo lum e l. 19 13. Re prim e1n h. SaVJ llllah: T he GL'U rgia Historical Socie· ty. 1973. W
O the r Sou rces: Be ll. M~ lco lll , J r. "'NOles on the Good Life." ,\ series of short art i cle ~ wrille n fo r Ihe C hlllhJm Cl ub. $ " Go rd o n. "Christm as J [ thc O ld U<Jllse." U npub lis hed man uiI<:ripl o n de pos it ;11 dIe Jul ie u e Gordo n Low G irl Scout Nati o nal Cc nter. Mo rrison. MJr)' L1 ne. Researc h Notes o n J aspe r WJ rd un d e posit :n thc Georg i;I His· to rk al Societ)·. 53V3nllJh. Th t GeorJ.: ia Histo ric:!l SucietY. .I e re rn i;th Evart s Oi;" y, Itl2 2. Sa\'a m mh. The Geo rgia Historic:ll s.; )(ie IY. Mrs . E. H . Allen !'''pe r , 183 1. Wa ri " g, r>brth a G:lllalld el. 'The G:! y Nj ll e l ic~ ill S:w:Hlll a h : NOl es em th e Fill De Sieclc ;nul Its W:tys." Pape r read :u meet in g of 5:11';11111;.11 Historical Hese;lrf h ,\ ssoci:uin n. Nm·c mbc,. 27. 193'1. at Georg i:! I liSlnric:ll Sod cl )·. __,---,_ ' "Thc Stri"illg So;\'e n ties in S;I\·Jlt n;lh." !':lpcr re;,,1 :11 meeli ng of Sa" all ' nah llis tori.:al ReSC;If"ch i\si\(lCia don, Decc mbe r !In. 193,1. a t G eur~ia HislOric:li Soc:icl )'.

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.... %4.. . .... ill . ...... M

""

CI.......,.k Ib" ... l.tmon

(;hc., ...... l ~

. •• 217 .. .. Zl!~

............ .

Or.nK' Chn-xal ..

• .. .... m CIo.Tlon. 111:0< 1. h uc .. (:h."y c..1.< ...... . .... 218 Ch;" 1..n: Almond Ch" l~n IIou,boo' ..•........ 1I ... ""itd Chio:kn B'.~" ......... , ......... . Sup.t .... Chcocnle ...............

'" '" '"

f:.':~~~B':':,,~jil>~ :::

Chitk" ea. ... , s.luV . ChicLe" C,tpo .......•. Cloic L ~n Cu" y ........ . Chic~e" Ili."." C' ~l'''' '''' CI,i
...

.. ............

'"

.n

152

............ 1!oS

,W '"

.........

'" '"' '" '" '"

ChicLe" "'"M''' ",,,I, 11 0llty hilt< ..•..

ChlCl <" .I.,,,,,,I.,,, . .• ...... •. .. ChlCl
W

Cluckn Mo.u'tU. . •• U,itLen I'.p. ,\.lo.h ..........• U,;"l.n 1'1«'..... ............... .. U,itL~n T<,.u.;ni .....••......•..... . .....•... ,~ lA>kI I.e""", L:h it l." .,.,' (;Q"~"~I«I Chid .., Mold .. O.. y 1\10...<1 Chi
'" '"

""'"'"

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..,'""

"""It< lion".. rem ....... . 0.;.1.0"

S.u,~1

...'"

1.),..",

So<., L: .... m Ch i
i..,,,,,,,,

Chowt... ,

c..IH"", I'ic.. Cloocolb« GI ... _llh .. .... . Cbocn Cheoo'o r S,-,,,J. Cha. lottc 1Wu"" t:.le . Qoor::ob,.. Chco. Pioc ••.••. Chocolate C. ;n lJr.. ... , ..... . Chorol.>,,, FullS" D i e .... . Cho;c .

~:~~~·~f:~~~~ gt~ :::

\'·h". CIooc,~... a l• .

Ch"l'p«i "'!'plc Dle

.. .....

'" ~

.. ..... 2U . ..... ....... .. .. . •• .. •. .. . •

.. ..

149

2~

212 ?!!I 152 2'2 ?!! I n~

.. .. 262 .. .• ZI9 ,~

.... 228

,.,

.. 2" 1H

.. ... 22'

.... UO .. .. 2~1 .. 218 . 2W .• 227

.. 211

Index Cl>o>;d~ •.

Sl"l1l),·,l.'\;II1"

..•

~5

f!:'::~?;:~\~tI'~'i~.::: ......... .............. ::.2~~

.. ,... ( ~l1n . m"" R;o i.in Ih.;od CI.m.C,.. ino . , . ...•.. , .• ,. _,.

21 ... . . 207

Ci(I
50

.

.. :t

tt:~ ~~~'~t:l~ ~~~(:~~I ~. lli ~ e"il 5:1"", . t:.o< ~ "'~ Ch~ B iK~iu

u",,,nu.

e:.~ •.

.. 273 . 32

..

r,<>h .•.

. .. 216

(:.011;'<: IIr",~ly (;off"" P;. .... . .. ...... . C"lf", J.II)' .. ... II(~ Ir ion (;Ofr"" ...... 1....1 1",11 (;orr"" ... le..1 Mo
~k.i<:.on(;Ofl"" ,

(~~'i~ll..~~~.:

(:..Jd A.p:or"Ku, Soup ..

..

~46

~64 ~S4

, 22 . ..• 23 .... 22

.::·Ji .. ~2

:~~ ~~~~rl~i;l·;., i;h ;';;":i.;'~Y' i)~~;;..i ::: .... .. :~

0M CIKumbe, So:'''l' •• ... . ......• ~ I ( ~, ld l.emon Chie ~ en ... 1 ~9 (~. I,I l~mo" .')0,, 111<' ... . ...... 2~4 0~cl O'-en Puuncl e:. ~ c 2 15 I ~~, l S, ..~..- I .. " y S<>uII1~ B~ Colt! T""""o u-. ;om . _.... -10 CO"K.....1nI Chid ... I'" Tu .... ) Mold . 161 (:'.,1;""

~~~~~IR..~ ::::: ... ::::: ::::::::

,:: ~~~

t:h"w Ch...·9S'-"ul!lhn . .... . CI" .. ,04,. Cri ,,~ I. ....... .. .. . .... . ...... .. .. Crrm. de ~1.11t1", IIN' ..'ni.... f' m K'n lIullc, t:ouki.. .. ,.. .. (; •• ",11"" O>,m ••1 u..,~in . . ....... II00Kb )' Rum Iblb . .. . .. Iri, h I"",, (:..ol in .. K.",... ky GoIo""I. Nu ,, )' .;ng'l'I .. S,-""h Shonb, ... d , •• " . So:.u fUt. Sum,.,.., t:., ,,,101..-1 . .. . . Curni.1! to.mc Ilc"'. ~,"rin.'''' ,. C",ni.h G>m. It r .. ,. S",ff.d ,,'i,1!

nr·"K·s.UCC

2'2 232 2,'3

235 2:\4 229 n~

. .. 250 . ..... t!l .... 235 .......... 98

m

'"

.. 16'

...... 2111 M

C"u ''''l' lIi"",i .. I ~ "' '''' ) Ibm Soulll<'

c ... b:

A"Kn"l .. S.ull.,1 ",;,I! (; ... b ,. B. led So. fwd wi,h A" I~c. lI . l ed So.food 5:l1.d ( :... h .", I IIK·~ i" .<;". Sh
o

g:;"~~":~:1 'th~k~~ :::::::

I>ckctahl<- Spi.... h Oip l)eli
I ~ n,,'n

I:\~

"

. .. 57 36

::~~I:~'~~~~; : ............ .. ...... :::::.I~~ Il<" 'il
:ro"!>e.,, D,inl .

It ot . , • . . • • .

C.-."h.", Rrli,h ....... ,.. C.".m "r (::'ulil~I"'" s."'p . I:, c_m " I' ~.. nu' s..u l'

.

I~ I I~~

.. ...

• •• 21

. .....

292

. ........

~4

_. <1 5

g~:~: P~S.~;:if~,,~~'.:: ................. :::::: '2~t

t:,.•• ",rt!

G,«,,, II .. ,,, ......... . . .

g::::~ ~;~~;;"thr II",..:" ...,

....

101 w,

~~ :\

n-t ,,,~ (ao,,!'~.11 t :' ... mcl C,. ... >k 0,-,« .. . ... ... HI (:,,,,,t.:.Sh,imp .•. .................... 156 152 I :'~I"" Ch .:~.n . Cot!"'" Chi<:kcn 0"-.. ,, ..... . ....... as .. ••• 219 t :,ll><" r,,'m.~ . ... , .... . . ' '' ... t:, ~pc •. R;o, .. ",ui\Ie r,lIin~ In' t:rlp.-. 1115 ( :"""'II~' etc.",.d t:.1<'~ .... . .. , .. . ..... 4 1 ( :urumhc, S"up. (:',Id .• , .. 1:,,,',,,,,1... , So''' p. It r, I.. ,1 . e",,",', AI";,,,,, I Cu ,,,' Ilk • ... 116 lI.led (:",,;";1 II." . "., t'JI (It''~c,, t :u ,,", .. .

'"

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(:.0."",1 ( :...,. s. ... p

{:"" i.d t.<'ll "I I",,,,l.

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5~

..... III!>

(;h.
I~.::\~t.~b ::.. .. ... ....

.

~ i~.'t'.'_ ~'~~ .S.~~;~~.::: Oip. Iklcce.loI" Spinacl! {lip. Sinimp Dip Di,i". I)" , . ,

Ch. lin K {Ii,n 1)<"• ...... , 1)""-,, ( I f Qu. il S"OX.nolr. U"'''' I%'u ....... GI;.."tI Um'< 0' Qu.il l>u< l : B.,to<cu.d OIK l R,nm ...... . . . n",U ifiK S. .."nnah .......... .. . Wild lI"cl ""II 5;o"c" .. DUHH""" Hnlid.y t.;un'~ • ....... n"KKn~ !toppin· lolo" .. ,. UY'PCI'",'o OcllKfi, ... .•.

1:\2

I:\~

" '"' '"

.... 80

.... :'10

.... 117

l.cmnn (;, •• m .. l.ctn
t:,~h

I ~~

. .. 292

..... m

Ibl •.t Fruie ............ , ................... 1I "' .. ,,. lcc . •. . . _.... .. . 1\""'000 a" ~ Uoud . . .... .. . C.",.klUpc SUP"'"" ' . , .. , Ch<><"b'e Roll ... , . , .... . ....... ... Ch<>«>b •• S,.amed Pudding • Coff... JId S,r...'b<,1}' SouUIt . . . ... (;rton" 11,(11"" .. . .........•..•. . .. .. .••. , .••• C. ·t",~ t.;IOICtc aU C ... mol . . .... ~~K"uH r,,,ld inK I>c>.. " ..•,. FI'''li''K h l,,,,d . . .. . .... . .... . . .. ........ Il> ~ F",i, (;om",,'e ..... . .•..

C ", b Au Gr.,j" .• ,

c.. ..

........ .. ..

On",,, ,,

'"'"" ,

Cr.b Impe,;"1 ..... . .. t:... h Soup .. i,h Shou t. C,,,bS, ..... ... C.-.. hm •• , Mom.. .

t

~~~'lu~~ ·f;;'j·,·:::::::::.

It ", t:u.ricd Gcof)t:i> Pc.d, •• . C" . ,."'. Ch""..- .. . , . .. . , ....•. Cu"" "I . Sf,i".ch Cu".,d "'ith Ih ~I. " d., .. s.u« , .•.. , .... .

297 . .,

0r."'1"

2~

261 263

2511 262 264 2&4 25<1 25' 761 26~

259 2~9

231

.. 2M;

.. ... 278 .. 25'

. ..

253

.. a4 ....... 255 262 , ... 257 . .. 260 265 .. 260

::: .i~79

""" " '" ,,.'" '" '"'''' ".'"" ,~

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. 759 , .... 19 .. .. 19

."'00 '"

~

... 82 ... 80

." """" " " " ... " 82

. 198 .. 37

"

.. 2 12

,,. '" '" 12:\

Sava nnah Style

298 S l ~"'< r

I ~~

..•

n";"'''K h4'~1 ........ .. .... ,....... . . I,"l~d 1,lk .. So . C. lh,,' ;n~ ... " M.nh l'u""h . ... . . .... .... r.';",lue ,'II"u f, h ~1< 1 ....••........

, IH I t~!I

' bmd ... ~'''KJO'

r .."du•. s .. i" ct"eM' .......•.• ,.. ~r
It3 ~70

. ..

~8

~~J

.......

I\"n" ( ~., l;". ....

. ....... 2 3 ~

F.<>II llh .. b. ,, ~ •..., . . ... . ....... 24 1 F' c.1I (;."'''''''' Coi l " . .•.•........•.•• ..• .....•.. ~ 16 F... t. ~h"h" ...", SO"l' .. . . . ......... . ........ ~~ F.o.h l'oeil (:... ", Poo ...... . . .••.. ~~O f .... h I'c";o
f.u,.,

I\.. l
f",,' ".. , .....

,~

F. ,,;. 5:01.,,1 U..... ing ..

(;i"~cr ..1 F, u j, •.... , .... , F"", ,,'joh <,:,;or~1 M.,n'" So"".. II ... I·, .. ~ II"" r,'''~

" m '"

... M

271

<.:om"",,,

eu,,<'d

f"inK r.n """"..... ...... .

..... .

rud~"'" F ~dH~. (:"'.... "I:II~ " "dR~ C. ~ ~ ..

.. ........... 106 ........... 2~8 ............. '121

C Ga",." Is.., IIlIli•• I". 1 U"'n~'1 G.rI"Ch«.. t:,i" .... <:", ..""ho hl .. 1 M<>It! (;"1"",,,,0. ~jI'P~ .••. {~"~t:o.rn"r ll~m . Gill'" . (;b,i~ ... " 0;0, ............. . I ~"K" rn, S..!'" {;i"K< , «1 r", i, .... , . .. ............ . Guud II ""~",I eo ..", •. {;I,,,~d I)( ... ~ or (,,!il .. G<>u'm
,',ui, ..

(:"",1.,.

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II,,,, and Dr ...... I\<.U, .• . ... H.m .,><1 Drk ~ c" ·I" 'r."',,; . 11>", 1... 1" •• Ibm S"og.'~JII .................. .. II.", Swtff' 1 ':Ul~' '''

... , ........ .

~I

I~I

. 187 ....... fit

.. ... M .. ..... 9~ . .. 161 .. .... 10' ...... ~"

...... 1M

127

. .

.. ....... 81 .. ....... HI

'" '" .. 19 1 .. 182

.. ..... 19 1 ... 9'J

.. ...... :.1'l}

It.ld Co.n 1\",,, . . H ....... ' 1'.0101< He-Aru ..11'.lm s"t..1 ... i,h 11,;0., Il, ... i,,~ ... .. IIN"Y s;'bo l R"'N ............. . JloI~by "1''* (;>\ " . lIoLidoy [lUI"''' ..... lIoLidor Rum Iblh .. IloLt.nd. .... s" ... " , Ctri
...... 201 ...... t ~ 2

"J"* ....... .

c.,_,

Sr:::; ,(:u..~ ,:1 .~i: ~ . I.I.'~~~.b.i~.....

11 ",001 Cucu",t.,.. Sao'I'

..... 28(1

....... 61

:rl'J ,~

... 188 ... !Ill , ~

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::~t",~~:!!'~"Ln~': .

197

II,"".. """,," Mu",",,1 .•••.••••• :::::. I"~,cr. t:I,H~ "

""II"''' .. ;.h 11t"1<'}' • .........

s..",'., .

11" 1'I,i,,· I,,"". 1)"IlII"", .. . ..•. ,I'd~"," '" A \'IId;'~'" "1"uKI 1;1........ !)di~" ..... . ""tdK.~n Scu ll ,,' ,,'~It c.~"

II""

IIIn.I:!........

."d

J ~7

2H

c .. , .. , EJIK M,>I< I •••••..•.

\:I,;' l ~ " U,·,.. SW".d ..

n:',',',',>«..:o~ :~. ~~,.,.<~1 ::: C... l ,",1 Cit,.., ... lIi""i"

". "" "" "

.. .. 1110

f1j"",,, ••••

ct,,,,,,., S...." •

. ...............

f:U, ""e'KboJ"~ " ........ Foodu .. NnJi< ,eI _. ... Clorif,c.t l'i
.... :'II' ... 27IJ

.......

:16 17!i

:to \.'9

111

277 . .. '2 . ..... 3 .

II", t:t ....... ' I -~ Ibi ~, ,.... ............ 1101 1'«'.. " SI', • ."I ...... .. . .......

n

~~ri:,~::;r;J,~~,~~,~I,~,.':,.'~~~:•.:::::.::: .... :::

~:~~~=':,~~::rt.f'::i;I;c{>c,:,,;: :::::::: Mu .... OOfn. Stu ffed o;olh .........,p. ..

M""', ,,,,,,,, Stu ffed .. ttl, S;,uQj('< Oy"""."" " " kholn .,.... Oy>l'N S. ..."""h "Thfo I'rr.o,,,,' 11""... - ..... L .... _....... .. l1.:oi,,, -51"";'1- Cmn.. Ki,,~ .. . s;..0<}' S """I' Mold ...••.... Shri
~IU"IS;. ....

" ." .,." ..."" " .. " 28

.. 29

....... 'lI ~8!!

..

ll noc.-.did, 5;ooi •. H", lIuu..,nl Rum .... 1t0i etten. Ttdbiu ..

:w

... 3.

. . . . . . _ ..

Zuahin; StI ..... O •.

•

. ..... ..

!Mea l Tau ........... . S"i.. Chon< ron.h............. . To",.,o S",f1e.! Mml""",,,, .•... \'C!!:"~M",,""" "

::: ~" . 31

~h!'mft:.:.oJW ·U~ ·~···

.. ......... 289

..

:::: f~~'.':;;i'l~ti~~ ........... . B OI Cu rr ;"'1 l'each .. .... . :t~ ~r~i,(.,:.I~:i:r.:'~ .::::::::::::: 110' P..,." Sllt,ad . . (~ " H;'

110( Spi<~ 1 Cid~, •.. II", S .. crt MulU.d .

. ..

12

,~

... 21

.. m

..

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... 257 ~l

........... 3 1 ... 21

Ic ~ C . c~""

I ~..

...

..

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g~~t~~'~,~ , ..ii;~~;~~~~~r~..'~'.:::::

~2

2' 1 ~

...... :::: ~

Zab.~lionr . .. .. . .. . ... 2~8 1<<<1 h"",tr Br.ondr .. .. .. 17 teed h ilh C"lfn: ................ . •• n Iced Mo
.:::::.: ~~

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l~

.... . U t

l;.."lion .

m

l uI"" C,n m ('... l ~ . l.aJi:m Me.inp, c..lc . h.!.... So""1 nr ....ng .

. ••. ,. 213 7t

" <",,,,, l y (:.0l000<1> •••. "",,,,,< l y , ...."'.. C;.\e .

... 2:tO ... tH

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" ,"TN.. lwmoJ. I'io: l lod "

111

..

II •• "",,,,;,. ..

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Ilckc",hlt: Spi.... h Oil"

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M""."I R"I/! ru. I'."' ........... .

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U"""'" (;uI,1 I ...".·.., I;h;'l . II ••

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I""""" "... ..

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1..,11"". (:trc.. ....

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I",,,.,,, (:...... . .. . . I..,moll ( :, .... " Fr"l'lot ..

1..,"'"" 110",,,";." .... I ... "" . , ~",tt;", _ .

1... ",,~,s...,ItM .

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154 .. ....

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101 7 1911

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299

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s.~ '10

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Lc",,, •. S...If....1 ....... . •• fo"1 I;m.. M, .... 11" 1"',,,b;,,,S;.,,, .. . 28H l.i,·c •. l:/,ji Loin of W; ~ I 110;0, • . . . .. 1M Low eo.",,,y Sh , ;mp Boi( ..... ISS Low eo."'''r SI"ff~ 1 Mu "',,""" . 1."....;.., ... I, .. C• .,,,, I'ic- •. M ... 63 M,,,d,,i,, O'''''Ke .",11«-11110,;"" s..b,1 M.,i"",)"", .. .. c'9!) .~I;, ';":..k I,,, Il«r _ . .\I;,,;n ••k 10" Ch ic le" . _. . ... ~JI 17S M.,;".. I< 10' leg "en, ... "

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.. 211

2,8 ... 69

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M.)t:.i' Jj' ''''i''K ....

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Ii.'r..:r~~~~i's'~~~i;e~'.~:i,\,~~i :.

182 ,~

Il",I"",,",, ........ .. _ ..

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... 211

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182

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VCX. ",hk lI""r Soup ... . ~kmmio::',

Sf""'" Ilrtad ..

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Mui:.

s....u

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~ '3 ~H

. 2·11;

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t l8 ..•.• 23 . _ 255

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Monle y 11...,1. . .. .•.•..•....• .. ......•......... ~M M..,.";,,, S"f." C.k~ .. . ........ 210 Morn.y. Cr. "",,' .... 36 M.. " .. y.Spi, ... h . III) /.lou"",, ,\" iehol e .\l..... "'_ 6J A"x-.,~. G3 .\1... 10. Mm' ..... ,,'id, ., -;. ~I.". S. 'Kt . . .. ~55

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lIuuc,mil l Jlr. " .\IOIflin" I""""., ~h,lfi ", __ .

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Y"mmy M"rr.", .

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196

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Savan Ilah Style Cookbook P.O. Box 1864, 41 W. Broad St. Savan nab, Georgia 31402 Please send me _ _ copies o f Savamlah St)'u at ($ 18.95) per book. 1 am endos ing $2.50 to cover postage and handJing. Georgia residents please ,dd ($ 1.14) per book for sales tax.

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SavanIlab Style Cookbook P.O. Box 1864, 41 W. Broad St. Sayan nah. Georgia 31402

Please send me _ _ copies of Savannah Style at ($ 18.95) per book. I am elldos i:lg $2.50 to cover postage and handling. Georgia residents please add ($ 1.14) per book for sales tax.

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Sayannab Style Cookbook P. O . Box 1864,4 1 W. Broad St. Savann ah, Georgia 3 1402

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Please send me _ _ copies of Savannah St)"u at ($18.95) per book. 1 am cndosing $2.50 to cover postage a.nd handJing. Georgia residents please add ($ 1.14) per book for sales tax.

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SAVE $t.OO on your reorder! Just se nd us the nam e and addresses of two gift, gou rmet, or book stores in you r area that sell coo kbooks . and deduct S 1.00 from your order on the reverse side. Name of Store _ _ _ _ _ __ _ _ _ _ __ _ _ _ _ _ _ _ __ Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ City _ _ _ _ _ _ _ __

State _ _ _ _ _ ,Zip _ _ _ __

Na me of Store _ _ _ _ _ __ _ _ _ _ _ _ _ __ _ __ _ __ Address _ _ _ _ _ _ _ __ _ _ _ _ _ _ __ _ _ _ _ __ City _ _ _ _ _ _ _ _ _ State _ _ __ _ ,Zip _ _ _ __

SAVE St .OO on your l"eol"deJ"! Just send liS the name and addresses of two gift. gourmet, or book stores in yOlll" area thal sell cookbooks· and deduct $1.00 from your order on the reverse side. Name of Sto re _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ City _ _ _ _ _ _ _ _ _ Slate _ _ _ _ _ Zip _ _ _ __ Name of Store _ _ _ _ _ _ _ _ _ _ __ __ _ _ _ _ _ _ __ Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ ___ City _ _ _ _ _ _ _ _ _ State _ _ _ _ _ Zip _ _ _ __

SAVE $ 1.00 on your reorder! Just send LI S the name and addresses of two gift, gourmet, or book stores in your area that sell cookbooks - and deduct $1.00 from your order 0 11 the reverse side. Name of Store _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ Address _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ City _ _ _ _ _ _ _ _ _ State _ _ _ _ _ Zip _ _ _ __ Name of Store _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ Address _ __ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ __ Ci t)' _ _ _ _ _ _ _ __

State _ _ _ _ _-'-Z ip _ _ _ __

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