 |
| Dr. John Davis McCollum, MD and Clyde Ophelia Shirley McCollum (Mama Mac) of Forest Ave., Marietta, GA and Main St., Alpharetta, GA |
Christmas Cheese Straw Recipe
Ingredients
1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic salt
1/4 teaspoon of Old Bay seasoning
Directions
Preheat the oven to 300 degrees F.
In a 1948 food processor, add the butter, cheese, flour, salt, pepper, garlic, Old Bay and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.
Southern Christmas Ambrosia
20 oz can pineapple chunks, drained {I cut them up a bit}15 oz can mandarin oranges, drained
10 oz jar, maraschino cherries, rinsed, drained, stems removed and halved
1 cup shredded coconut
1 cup chopped pecans
2 cups marshmallows
1 1/2 cups sour cream
Combine first six ingredients. Fold in sour cream until mixed well.
Chill and Enjoy!
Ms. Frances Johnson's Sweet Potato Souffle in Orange Cups
(Serving 12)
2 cups cooked mashed sweet potatoes
1 cup hot milk
2 teaspoons nutmeg
1 teaspoon nutmeg
1 cup raisins
4 tablespoons sugar
1 cup chopped nuts
1 teaspoon salt
Marshmallows
4 tablespoons butter
Press leftover boiled or baked sweet potatoes through a ricer or mash well. Scald the milk and add salt, sugar, and butter. When the butter has melted and the salt and sugar are dissolved, add to the potatoes and mix and beat until light and fluffy. Separate the eggs, beat yolks, and add to the potato along with the nutmeg, raisins, and nuts. Beat the whites of eggs stiff, cut and fold into potato mixture, and pour at once into a buttered baking dish. Arrange marshmallows on top about ½ inch apart. Put into a moderate oven and bake until the soufflé is set and the marshmallows are delicately toasted.
Cut oranges one inch slice from top. Remove pulp. Fill orange cup with potato souffle. Place cups inside oven to bake until set. Remove from oven, sprinkle with freshly grated coconut, pecan halves and serve immediately.
"Othermamas" Frozen Fruit Salad
(passed recipe to Kathleen Howard Rambofrom her mother Mimi Carpenter Howard.)
"Mom remembers the recipe at its best when our maid, Beulah (Sally White), made the salad. Her family were sharecroppers on the farm where Walker School is now," Kathleen said.
"My mother, Mimi Carpenter Howard, shared the recipe with me when I started catering," said the author of "Southern Celebrations, A Cookbook From The Heart Of A Caterer's Kitchen."
"I can now pass it to the fifth generation: my daughters Margaret, Frances and Meredith," Kathleen said.
Ingredients
2 egg yolks
2 tablespoons sugar
2 tablespoons apple cider vinegar
6 large marshmallows
½ cup whipping cream
1 ½ cups fresh or well drained canned fruit, diced small
¼ cup chopped pecans, optional
Instructions
In a double boiler over medium heat, combine yolks, sugar and vinegar. Whisk while heating until frothy and thickened. Add marshmallows and stir until melted. Add cream and cool. Gently stir in fruit which must include pineapple, peaches and at least three fresh strawberries. Traditionally red cherries and pears were also used. Pour into a lightly greased loaf pan and freeze covered until firm. It might have to sit out for 10 to 15 minutes before you are able to slice into squares and serve on leaf lettuce. Garnish with a strawberry; some like to add a dollop of mayonnaise. It must be prepared at least eight hours in advance, and up to one week, if sealed tightly. This recipe doubles as many times as needed but increase the size of the pan to allow salad to be approximately one inch thick. Makes 4 to 6 servings.
SHIT ON THE SHINGLE
4½ oz. dried beef
2 cups milk
2 tbs. butter
¼ cup flour
Salt and pepper
6 slices bread
Melt butter in pan, add dried beef. Cook 2-3 minutes to brown. Add flour and mix with dried beef . Add milk (reserve ¼ cup for later), salt & pepper. Bring to boil. Add remaining milk to thin to your desired likeness. Serve over toast or waffles.
Hoppin’ John
(ABOUT 6 SERVINGS)
(ABOUT 6 SERVINGS)
INGREDIENTS (Stage 1)
1 lb. dried black-eyed peas, rinsed and picked over
¾ lb. Tasso ham, diced
1 onion, halved
3 cloves garlic
3 bay leaves
1 lb. dried black-eyed peas, rinsed and picked over
¾ lb. Tasso ham, diced
1 onion, halved
3 cloves garlic
3 bay leaves
PREPARATIONIn a large Dutch oven or kettle, combine ingredients with 6 cups water. Bring to a boil, reduce the heat to medium-low, and simmer gently until beans are tender but not mushy, 2 to 2 ½ hours. Drain the black-eyed peas and ham, saving cooking liquid separately. Remove and discard the onion pieces, garlic, and bay leaves.
INGREDIENTS (Stage 2)
½ lb. bacon, diced
1 onion, diced
3 ribs celery, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
½ tsp. fresh thyme
1 cup Cajun Grain rice (or a good-quality long grain rice)
6 green onions, sliced
½ bunch parsley, chopped
1 tsp. coarse salt
1 tsp. ground black pepper
½ lb. bacon, diced
1 onion, diced
3 ribs celery, diced
1 bell pepper, diced
1 jalapeño, seeded and minced
½ tsp. fresh thyme
1 cup Cajun Grain rice (or a good-quality long grain rice)
6 green onions, sliced
½ bunch parsley, chopped
1 tsp. coarse salt
1 tsp. ground black pepper
PREPARATION
Wipe out the pot and return to stove over moderately high heat. Add bacon and render until golden (8 to 10 minutes), then add the onion, celery, bell pepper, and jalapeño. Using a wooden spoon, stir occasion-ally, cooking until onions look translucent (8 to 12 minutes). Add the thyme and 2 ½ cups water, and bring to a boil. Lower heat, stir in the rice, cover, and simmer until the
rice is tender, about 17
to 22 minutes.
Stir in the green onions, parsley, and black-eyed peas and ham, season with salt and pepper, and adjust the consistency with the reserved cooking liquid. The hoppin’ John should be lushly moist but not soupy.
Turkey Briar Social Club
Dublin, Georgia – Est. 1918
“Old JD’s” John Davis McCollum, III – Quail/Dove Recipe
(12 birds)
Ingredients: Paul Newman’s Italian Dressing, Dales’ Steak Sauce, Whole
Cream, Garlic Cloves, Lemons, Original Coca-Cola, Old Bay Seasoning,
Fatty cheap bacon, Land-O-Lakes salted butter , toothpicks, aluminum foil,
salt and pepper.
In a baking dish – 32 0z. Paul Newman’s Italian dressing (2 bottles), 16 oz.
Dale’s Steak sauce (1 bottle), 12 oz. whole cream – mix well – soak and
place breast … cover with foil - let sit over night or minimum 3 hours.
When grill is ready - remove birds, place a sheared/chopped garlic clove,
blob of land-o-lakes salted butter and ¼ lemon wedge inside the breast
of the bird, close tight… wrap breast completely with bacon and secure
with toothpick enclosing the garlic and lemon. place birds on grill,
breast up always, no turning – low to medium heat – closed lid.
When bacon is crisp (typically 8-12 minutes depending on heat) – take one
12 oz. can of coca-cola and spread light over the birds… allow 3-6 more
minutes cooking for saturation… just before you remove the birds…
lightly sprinkle old bay seasoning across the birds.
Remove – salt and pepper to taste and enjoy
You may also marinate rib-eyes or filets in the same marinate for the next
day – makes for great steaks.
*** Same recipe works great with trout and aluminum foil baking! ***
