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.
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!
"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!"
Chicken: 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.) Dumplings: 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.
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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