This is a time of the year for good, time-tested and tasty recipes. I know this is a column about Pastime memories, but these are some recipes that will fill that bill. So read on my friends.
Each really good recipe is one that is passed down from grandparent to parents and parent to children.
Somehow, as the years go by, these recipes become more and more special.
As Thanksgiving approaches and Christmas also approaches, I’ll not write about the best way to fry a turkey, or a bake ham or deep fry deer steak or sauté a duck, but I’ll get down into the real side dishes that make the holiday so special.
So, sit back, savor these recipes with a Bradley County flavor.
You can send me some recipes of young family’s best on social media or at the email at the bottom of this Pastime.
Who is to say you won’t see your legacy recipe as a Pastime soon?
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First one of the real show stoppers is a creamy pie from the kitchen of Pat Richard. She lovingly lists the concoctions as Grandma Pat’s Cream Pies. Now pay attention to the ingredients and the instructions, it is so good when following the pattern.
Grandma Pat’s Cream Pies
(Ingredients)
1 cup sugar
2 ½ Tbsp. corn starch
3 egg yolks
1 small Can Pet Milk (Carnation Evaporated is recommended)
2 cups milk
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Cook over medium heat – stirring constantly until thickened (2-3 minutes)
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Add 3 Tbsp. butter
1 tsp vanilla
A pinch of salt
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For a Chocolate pie: Add 2 Tbsp. Hershey’s Chocolate in the beginning.
For a Banana pie: Add tsp banana flavoring.
For a Coconut pie: Add 1 cup coconut and 1 tsp coconut flavoring and add coconut on top of the meringue.
Add this mixture to a standard deep dish pie crust
The meringue: Beat egg whites until the whites’ peak then gradually add 2 Tbsp. sugar.
Cover pie and edges with tin foil while cooking.
For that toasted Meringue, cook it under the broiler until Meringue is browned.
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I’ve asked Stephanie Woodard Morgan for a couple of recipes passed down to her from her late mother-in-law, Wickie Word Morgan. She was the wife of Mr. Sonny, and mom of three Warren boys, Cliff, Mike and my classmate Charlie and a fantastic cook.
Miss Wickie, as I called her, hailed from the Arkansas delta city of Marianna and could cook some very elaborate and delicious dishes.
Over the years, I’ve sampled her fine cuisine and so I’ve reached out to Stephanie and asked for some of Miss Wickie’s recipes – especially her holiday recipes.
Pineapple Buttermilk Salad
Ingredients:
1 20-ounce can crushed pineapple
2 tablespoons of sugar
1 (six ounce) package of orange flavored gelatin
2 cups of buttermilk
1 8 ounce Cool Whip
1 cup of chopped pecans
1 ounce package unflavored gelatin.
Preparation:
Step 1: Combine the pineapple and sugar in a saucepan, bring to a boil, stirring occasionally. Remove from the heat when at a boil.
Step 2: Add the gelatin, stirring until dissolved. Let it cool
Step 3: Add the buttermilk and stir until combined. Fold in the Cool Whip topping and pecans.
Step 4: Spoon the mixture into a 12 x 8 x 12 inch dish. Chill until it is firm
Cut the salad into squares and serve.
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On this day, near Thanksgiving and especially this year of 2021, I am ever so thankful for everyone’s kind comments on these Pastimes of our beloved hometown of Warren.
I am also so thankful for all the many friends, both my age and older adults that love to cook and love to see people appreciate their food.
If anything, in this very stressful time, come out of this Pastime, talk to your parents (if you got them), siblings, friends and the younger folks at your home about the love so many have poured into food to sustain us all – especially during the holidays.
Share your recipes with one another.
And share your memories of the recipes.
But most of all share some love this holiday.
That is a Pastime you will not forget, but savor as these recipes, I’ll wager.
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Send me a recipe but tell me who it is from and why you have it and what it means to you, to [email protected]
Happy Thanksgiving 2021 everyone.
