More Recipes

  • Sweet Potato Custard
  • Buttermilk Pie
  • Chicken and Dumplings
  • Skillet Cornbread
  • Sweet Potato Custard

    from the kitchen of Mary Mitchell, Atlanta, Georgia
    3      eggs
    4 T    butter
    3/4 C  sugar
    1C     mashed & strained sweet potatoes
    3/4 C  milk
    1/4t   nutmeg or cinnamon
    1t     vanilla
    Boil, mash, and strain potatoes, add butter and milk.  
    Beat yolks with sugar and add to potatoes.  Beat whites 
    stiff and add last.  Pour into a pie crust and bake 30 
    minutes in a moderate oven or until done.  Brush over the 
    pastry crust with cooking oil or melted butter before 
    putting in potato mixture.  This prevents the crust from 
    getting soggy.

    Buttermilk Pie

    From the kitchen of Jack Corley, Alpharetta, Geogia
    Reprinted from the National Sacred Harp Newsletter,
    volume 6, number 7, December 1990.
    4    eggs
    1C   sugar
    1T   flour
    1C   buttermilk
    Bake in an unbaked pie shell at 350 degrees for 45 minutes.  
    It's an unbelievable knockout!

    Chicken and Dumplings

    By Sue Smathers
    Christian Harmony Notes, Number 1, October 9, 1992.
    "Sue Smathers always made gallons of this for Old Folks' Day in Canton, NC. She was very concerned one year when she had to have knee surgery and wouldn't be able to make them. Her daughter Liz Shaw saw this as yet another opportunity for her mother to pass on more family heritage. But she also called my wife Laurie for moral support. They struggled through their first batch with great success, coached on by Sue, who called regularly to see "if the dumplin's hung." Notes in [brackets] are Laurie's additions to the original recipe that was printed in Christian Harmony Notes. Yankees, these dumplin's are The Real Deal! Ask Richard Whatley—he's had 'em!"
    1      large baking hen
    1 1/2  gallons of water or more to cover hen
    1/2    stick margarine
    1 C    whole milk
        In a large pot, stew hen in water until it is tender.  
    Remove hen from broth and pick meat from bones.  Tear meat 
    into small pieces, [cover chicken meat with milk,] and set 
    aside.  Reserve broth.  For richest flavor, do not skim off 
    fat.  (Milk and margarine will be added later in recipe.)
    1/2 of a 5 lb bag of all purpose flour
    1 t    salt
    1 t    baking powder
    1 t    baking soda
    1/2 C  whole milk
         In a large bowl, mix flour, salt, soda, and baking 
    powder.  Cut in shortening with a pastry blender or knife 
    until the mixture is crumbly.  Make a well in the center 
    and add the milk.  Incorporate the milk to make a stiff 
    dough.  Roll out the dough on a rolling board to a 1/2" 
    thickness.  Cut into 1/2" squares.
         Put 1 gallon of the stock into a large stockpot.  
    Add 1 cup whole milk and 1/2 stick margarine.  Bring to a 
    boil and drop dumplings one piece at a time very carefully 
    into the broth.  Do not stir!  As dumplings cook, salt and 
    pepper to taste.
         Do not put lid on pot at any time while dumplings are 
    cooking.  When dumplings are cooked through, gently fold in 
    the chicken [and the milk in which it was soaking].
         At Old Folks' Day, Sue uses 10 lbs. of flour to make
    four runs of dumplings.

    Skillet Cornbread

    2 C    yellow cornmeal
    1 t    baking powder
    1 t    baking soda
    1 t    salt
    2 C    buttermilk
    2      eggs
    2-3 T  vegetable oil
      Pour oil in a large, well-seasoned iron skillet, stick
    it in the oven, and heat to 400 F.  Mix the dry ingredients
    together.  Lightly beat the eggs and mix them with the
    buttermilk.  Fold the eggs and buttermilk into the dry
    ingredients and stir lightly till they are moist but a
    little lumpy.  Pour a drop of batter into the skillet.
    If it sizzles, then pour the batter into the center of
    the skillet and bake at 400 F. for 35 minutes, or until
    the top of the cornbread turns brown. 
    Doug Allison, Decatur, Georgia

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