Home cooks, and probably professional chefs, keep a stash of recipes and cookbooks.
How do I know this? My mail and email tell me so. Readers send recipes from their favorite books, newspaper and magazine clippings, some of those books and articles dating back to their grandmothers. Also, I know I do the same thing. My cookbook and recipe collections are from my grandmother and my husband's mother and grandmother.
My late mother-in-law read cookbooks like she was reading a good book. She could tell if she would like the recipe simply by reading it. Confession time: I do, too, and so do readers.
Virginia L. Archambault of Palmetto, also does the same thing.
Never miss a local story.
"I cut this recipe our of The State Journal in Lansing, Mich., some 40 or 50 years ago," she said. "Toss some recipes aside and give this wonderful recipe a try. It is always a favorite of anyone who tries it in peach season."
Peaches are in season so, as Archambault says, give it a try.
2 cups thinly sliced ripe peaches
2 cups sugar
3/4 cup flour
2 teaspoons baking powder
3/4 cup milk
1/4 to 1 stick melted oleo
Mix peaches and 1 cup sugar. Pour into a 9-by-11-inch pan. Mix remaining 1 cup sugar, flour, baking powder, milk. Pour over top of peaches. Pour melted oleo over the top. Do not stir.
Bake at 350 degrees until brown on top and bubbly, about 30 minutes. Serve warm with ice cream.
-- Submitted by Virginia L. Archambault
Judith Villare of Bradenton shares a red beans and rice recipe from "White Trash Cooking" that was first published in 1986. The cookbook was republished
for a 25th anniversary edition in 2011.
RED BEANS AND RICE
2 pounds dried red beans (kidney)
2 cups chopped yellow onions
1 bunch of scallions (green onions), chopped
3 to 4 finely sliced cloves of garlic
1 bunch parsley, chopped
3 pounds of a good smoked sausage cut into 2-inch lengths (smoked ham or ham bone works fine)
Salt and pepper to taste
3 quarts cold water
Soak beans overnight if possible. Drain water and add beans to a large 8- to 10-quart pot. Then add enough of the cold water to cover the beans. Add chopped yellow onions and garlic and bring to a boil. Cook 1 hour and add all the other things and more water if necessary. Simmer (slight bubbling action) for 2 more hours or until beans are soft. Then remove 2 cups of cooked beans without juice and mash very good. Then return the mashed-up beans to the pot and stir into the mixture. This makes a creamy, thicker gravy. If the beans are too dry, add enough water to make them like you like them. Good over boiled rice. Serves 8.
-- Submitted by Judith Villare from "White Trash Cooking"
This low-sugar pie recipe comes from a clipping that Donna Johnston has kept since 2008 from Light & Tasty magazine.
"Here is a recipe for Ruth Allard of Long Beach, Miss., who requested a sugar-free or no-sugar added dessert," said Johnston. "The filling will actually make two pies, even though the recipe says one."
NO-BAKE PINEAPPLECHEESE PIE
Pastry for single-crust pie (9-inches)
1 package (0.3 ounces) sugar-free lemon gelatin
1/2 cup boiling water
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 package (8 ounces) fat-free cream cheese
1 package (3 ounces) cream cheese, softened
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
Line a 9-inch pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; baked 5 minutes longer. Cool on a wire rack.
In a small bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pineapple. In a large mixing bowl, beat cream cheeses until blended. Gradually beat in pineapple mixture. Fold in whipped topping. Spoon into pastry shell. Cover and refrigerate for 4 hours or until set.
Nutrition facts: 1 piece equals 268 calories; 14 grams fat (9 grams saturated fat), 19 milligrams cholesterol, 311 milligrams sodium, 26 grams carbohydrates, trace fiber, 7 grams protein.
Quick tip: For a refreshing touch, garnish the pie with lemon slices.
-- Submitted by Donna Johnston from Light & Tasty magazine
More blues recipes
I shared some of Willie Faye Williams blueberry recipes in the July 3 column and promised more today.
Williams, who lives in Saucier, Miss., shares blueberry sour cream cake and blueberry muffins recipes. For the muffins, she uses a white cake mix, which keeps it easy and quick.
"These are very good," she says.
BLUEBERRY SOURCREAM CAKE
1 cup flour (all-purpose)
1/2 cup sugar
1/2 cup butter, softened
1- 1/2 teaspoons baking powder
1 large egg
Combine above ingredients. Batter will be very stiff. Spread in tube pan sprayed with nonstick cooking spray.
Sprinkle 3- 1/2 cups blueberries over the batter.
In second bowl, combine:
2 cups sour cream
2 egg yolks
1/2 cup sugar
1 teaspoon vanilla
Blend well and spoon over berries.
Bake in preheated 350-degree oven for 1 hour or until edge of custard is light brown.
-- Submitted by Willie Faye Williams
1 box white cake mix
2 tablespoons all-purpose flour
1 teaspoon baking powder
2/3 cup milk
3 large eggs
1/3 cup oil
1 cup washed and drained blueberries
Preheat oven to 350 degrees or 375 degrees, depending on how oven heats.
Combine cake mix, flour and baking powder in a large bowl.
Beat eggs, oil and milk with fork. Add to dry ingredients; stir until moistened.
Fold in blueberries, which have been dusted with 1 or 2 tablespoons flour. Fill muffin cups 1/3 full.
Note: I add 1 cup chopped pecans to blueberries before I dust with flour. Bake 15-20 minutes.
-- Submitted by Willie Faye Williams
July 17 column preview
Elaine Cochran of Bradenton has a fine crop of tomato preserve and jam recipes, thanks to readers who plowed through their cookbooks and family recipes. Since it is a bumper crop, I share just one recipe today so you can put those fresh tomatoes to good use and tempt your tastebuds for what is to come.
"Here's a recipe that a friend of mine shared with me. Since you were looking for a tomato preserves recipe, this may fit in to help," Dee Turner of Lucedale, Miss., said. "Do not double the recipe. Do only one recipe at a time."
SPICE TOMATO JELLY/JAM
3 cups prepared tomatoes
1/4 cup lemon juice
4- 1/2 cups sugar
1 box powdered fruit pectin
1- 1/2 teaspoons grated lemon rind
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
Scald and peel tomatoes. Mash tomatoes.
Place tomatoes in a pot with lemon juice and spices. Add Sure-Gel and bring to a rolling boil. Add sugar and boil 1 minute, stirring constantly. Remove from heat, skim off foam.
Pour into clean hot jars and seal. Process for 5 minutes.
-- Submitted by Dee Turner
Please share your whole-wheat and molasses recipes.
If you have good recipes for corn or other fresh vegetables, send those, too. Corn is abundant and inexpensive right now, so send in your best baked, grilled or however-you-fix-it recipes.
Andrea Yeager, who can be reached at email@example.com, takes contributions or requests at Cook's Exchange, P.O. Box 4567, Biloxi, MS 39535-4567. If requesting a recipe, include the name or describe it.