Savannah Style

A Cookbook by The Junior League of Savannah, Inc. .,...,

As the tin)'seuJcmcllt ofSa\.umah-Goorgiis fil~1 outpo:;t fou ndt.-U in 1733emerged ill the nineteenth cClHury as a world pon in the colton trad e, its citizens dt:vclopcd a special slyle all their own. T hose were the da)'ii of all·day shooting panics at nearby rice plantations, island picnics with dancing limit dusk and I11cIlO\\' afternoons spent tasting ~ I adeira and cu cumber .

This should be made 4 to 5 hours a head for sC;Jsonings absorbed by sp inach .

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I-Iors D'Oeuvres, Appe tizers and Soups

31

Serves 6 to 8 2 tabl espoons milk 8 o unces cream cheese 1 (2 Yz ounce) jar dried beef, shredded 2 tablespoons onion flakes Y4 teaspoon pepper

Y4 cup bell pepper, finely chopped lIs teaspoon garlic powder Yz cup sour cream 2 ta blespoons butter Y2 cup peca ns , chopped

Blend cream cheese with milk. Add beef, onion flakes, season ings and bell pepper . Fo ld in sour crea m. Spread in shallow oven-proof dish. H eal pecans in bUller and sprinkle over cheese mixture. Bake at 350 OF fo r 30 m inute s. Serve with Melba rou nds.

,31elL Cfleese -l3iSwilSY;elds Approx;mately 3 Dozen 1 cup bleu cheese, so ftened Y2 cup bu tter , so ften ed 1 cup flo ur

V2 cup nuts, coarsely chopped Y2 cup nuts , fin ely chopped

C ream cheese and butter. Add flou r and coarsely chopped nuts. Take teaspoons of mixture a nd form into balls. Roll in finely chopped nut s and bake at 350°F for 15 to 17 minut es .

Clieese s,zaps Y2 cup butter 2 cups sharp cheese, grated 2 cups flour

Yields 6 Dozen Red pepper a nd salt, to taste Y2 cup peca ns, chopped

Cream butter and cheese. Add flour, pepper, salt, pecans and mix well . Form into small rolls and wrap in foi l. Refrigerate until firm enough to slice. Bake at 350 °F for 10 to 15 minutes-wat ch closely. These may be fro zen in the rolls.

32

Sava nnah Style

Cockiail Cfleese "f3iscui"fs

Yields 4 Dozen

~ cup butter (no substit ute) 1 cup sharp New York State cheese, grated 1 teaspoon salt

~ teaspoon cayenne pepper 1 cup flour Pecan halves

Cream huucr, cheese, salt and pepper. Add flour and work in to smooth, large ball. Roll into small balls and press half pecan on each ball to flatten . Place on cooki e sheet and bake 15 minutes in 350 of oven.

Yields 4 Yz Dozen

8 ounces cream cheese V2 cup butter 1 cup flour ]/s teaspoon salt

Dash cayenne pepper American or Cheddar cheese , cut in small pi eces (about Yz" x Yt")

Cream butter and cream cheese. Add flour. salt and cayenne pepper. Mix and shape into a ball. Ch ill. Roll th in. Cut in two inch squares. PUt a piece of cheese in each square. Fold in triangle. Press edges with a fork. Freeze. Baking time FROZEN-450 °F 5 to 7 m inutes.

Hors D'Oeuv res, Appe ti zers and Soups

Plaifl5 0zedal" C&ese7iIDf3 I pound sharp Cheddar

cheese, grated 1 cup pecans, chopped J cup (scant) mayonnaise

33

Serves 10

1 small onion. grated Black pepper. to taste Dash cayen ne Strawberry preserves

Mix all ingredients except preserves. [",told into desired shape (a ring mold is good), Place in refrige,'ator u ntil chilled, When ready to serve, fill ce nter with strawberry preserves. This may be served as an appetizer or with the main co urse.

Serves 12 I pound sirloin, ground

(w ith fat removed before grinding) 2 ounces anchov ies, diced fine 2 tablespoons capers, drained

medium onion, grated Seasoned sa il and pepper, to taste lh teaspoon Worcestcrshire sauce I egg, beate n Sl iced ol ives, for ga rnish

Mix all ingredients we ll before addi ng meat. Mold together in shape of an oval, nalle ned on top. Score tOP to form diamond s and garnish with sliced olives in each sq uare . Serve cold as an appetizer with a fork, or sene with crackers or small rounds of bread.

34

Savanna h Style

O.fjs/;-eI'S alldAl'ticilokes 9 o unces frozen artichoke hearts I pim o ys te rs with lheir water lh cup bulter 2 tablespoon s flour

Serves 6

I small bunch g ree n onio ns I clo ve garli c. crushed Sail and pe pper, to tasle VI teaspoon th yme

2 tablespoons fresh parsley

Cook and drain artich oke hearts. Bo il o yste rs in t heir own water until plump and firm. Re move oysters and save liquid. Brown th e butlcr. add flour and stir , making a r a ux. Add on ions and garlic, sail , pepper and th ym e. Add 2 cups oyster wat er. Cook very slowl y until thick. Add oys ters and artichoke hearts. Coo k slowly 15 minutes over low heal. Add fresh parsle y and serve o n small plates with hunks of French bread and forks.

OlJsl:e1'S SavannafL ~ Pil'aiN' cJltJL1S6 1 pound bacon I cup green peppers. chopped 4 ounces ca nned pimelllos, dra ined and chopped

Serves 6 to 8 teas poon salt VZ teas poo n pe ppe r I tablespoon paprika I quart o ys tcrs

Rock salt

Chop un cooked bacon fine . add peppers. pimentos, sail, pepper and paprika. Fi ll natural oyster she lls with oyste rs. Cover with bacon mixture. Heat rock salt o n steel plauer or broiler pan covered we ll with aiuminuill fo il. Place fill ed oyste rs o n hea led rock salt and cook under bro ile r umil golde n brown on top. If oyster shells a re no t a vailable, this can be mad e in a I V2 quart casserole. alternating layers o f o ys ters and bacon m ixture c nding with bacon mixture on to p. Bake 350°F about 40 minutes. A specialty of Th e Pirates' HOllse restallmllt.

HoI's D'Oeuvres, Appeti zers and Soups

35

Serves 8 2 tablespoons butter 3 tablespoons bread cr umbs GI/~ ounces crab meal Few dro ps T abascD Dash cayenn e If.j cup mayonnaise

If.j cup wa ter chestn uts, sliced 1 sca lli on, finel y minced 1 teaspoo n Dijon mustard Sa lt and peppe r, to taste 2 (14 ou nce) cans artichoke bottoms

Melt bUller a nd stir in to bread cru mbs. Combine remaining ingredi ents exce pt artichoke boltoms. Stir in bread crumb mixture . Stuff artichoke bOlloms wit h crab mi xture. Place on a buttered baking dish and bake at 350°F for 25 to 30 minutes. Serve hot. Artichoke bolloms may be quartered or halved before serv ing.

~usfl.pOO!1l.S Siuffed 1J.)ilfi Cfleese.12 large fresh mushrooms 2 tablespoo ns onion. fine ly chop ped 3 tablespoons butter or margarme tablespoon parsley. minced

Serves 6

v:. cup fine

fr esh bread crumbs I If::! tablespoons bleu cheese. crumbled I tablespoon le mon juice If::! teaspoon sa il Dash paprika

Re move stems from mushroo ms a nd mince. SaULt: ste ms and onions in butter; add parsley, bread crumbs, cheese, lemon j uice and sa lt. Fill caps wit h miXlUre and place in shallow bak in g d ish. Sprinkle with paprika. Bake at 450°F for 5 minutes; then broil 3 minutes until delicatel y brown.

Savannah Style

36

Clams

casillO

Serves 4 to 6

2 dozen clams Open clams and wash well in cold water. Remove clams and drain juice; set aside. Place shells in a 15 x 10-inch pan filled with coarse salt (approximately Vi inch decp). Make sure clams d o not tip . ~

cup bulter

1 tablespoon anchovy paste

Blend thoroughly and spoon small amount into each clam shell. Cover with clams. Sprinkle clams with lemon juice and spoon the following mixt ure over clams:

Yt cup green pepper, minced

!It cup onion, chopped 2 teaspoon's pimento, chopped

Season with salt and pepper. Cut 3 slices of bacon imo fine pieces. Top each clam with bacon. Bake at 450°F for 15 to 20 minutes or until bacon is crisp.

Serves 8 Y2 cup butter 1 small bunch green on ion s, chopped

Y2 cup parsley, finely chopped 2 tablespoons flour

I pint half- and-half liz pound Sw iss Cheese, grated 1 tablespoon sherry Red pepper, to taste Salt, to taste 1 pound white crab meat

Melt butter in heavy pot and saut e on ions and parsley. Blend in flour, cream and cheese until cheese is melted. Add remaining ingredients and gently fold in crab meat. May be served in chafing dish with Melba toast or in patty shells.

37

Hors O'Oeuvrcs, Appetizers and Soups

'11fusFl,.ooms StuFFed 1JJil£ ESC£Ll'fYJts cup butte r (no substitu te) 12 large, fresh mu shroo m caps Vol teaspoon sa lt 2 cloves garlic, min ced 2 medium sha llots, minced 1/2

Serves 4 dozen escargots, drained 2 tablespoon s parsley, chopped I tablespoon vermouth or dry wh ite win e V2 tablespoon lemon juice 1 loaf Fre nch bread

In large skill et wi th a lid , melt butler, add mushroom caps and sprinkle with sail , garlic and shallots. Saute for 15 minutes over low heat, uncovered, turning occasionall y. Remove mu shroom s and add esca rgots and remaining in gredients except bread; simmer. covered , fo r 30 minutes. Place one escargot in each mushroom cap and place in baking-se rvin g dish and pour butler over all. Bake at 40QoF just until bubbl y, 5 to 10 minutes. Serve with French bread (to be dipped in butter).

Serves 6 I pound fre sh mushrooms % cup olive oi l 1/, cup red wine vin egar 2 tablespoons lemon juice I tablespoon chives, chopped

1 teaspoon tarragon I sma ll clove garlic, chopped I teaspoon salt 1/2 teaspoon sugar

Wash and trim mushrooms. Mix remaining in gredie nts togethe r and pou r ovet mushrooms. Chill for 2 or 3 hours .

Savannah Style

38

JOinato SfuPfed -ftJUSIi''OOIT2S 20 la rge mu shroom s Dash salt 2 tablespoons bulter 2 tablespoons oil

1 medium onion, finel y chopped

Serves 10 Allowing 2 Per Person

Dash thyme Dash pepper 1 large ripe lomalO, peel ed . seeded and chopped 3 eggs yolk s, well beaten V. cu p Parmesan cheese

2 garl ic cloves, min ced Break mu shroom caps ofT stem s and place caps bottom side up in skill et. Sprinkle wi th salt. Melt J tablespoon butler and co m · binc with I tablespoon o il. Sprinkle over mushroom caps. Cover and cook over low heat for 10 minutes. Put caps on tray and refrigerate. Chop stems fine. Add rest of oil and butter to skillet and sau te with stem s and onion for 3 minutes, stirring co nstantly. Add garlic, thyme, pepper and to mato. Bring to a boil and simmer 12 minutes. Cool sli ghtl y, then gradually beat in egg yolk s. Bring to boil and cook 1 minute , stirring constantly. Remove fro m heat and cool. Stuff caps with mixture and sprinkle with cheese. Place on baking sheet and bake a t 375 OF for 25 to 30 minutes.

Vl!fJetable- -f/1fJl1SSe 1 e nvelope unflavored gelatin 1 cup cold water 1 cup sour cream ~ cup mayo nn aise 8 ounces sharp cheese, shredded 2 tablespoo ns green pepper, chopped

2 tablespoo ns pimento, chopped 1 tablespoo n onion , chopped tablespoon Worcestershire sauce V. teaspoon salt

Sprinkle gelatin over cold water. Place over low heat. St ir 3 to 4 minutes until di ssolved. Combine remainin g in gredients and sdr. Ch ill mixture slightly and st ir again. Pour into a fo ur cup mold and congeal.

Hors O'Oeuvres, Ap petize rs a nd Sou ps

39

11fusBrool!2S Siuffed

1Oi1ILSausaJ3e 24 large . fres h Illtishmoill s I tables poon bUller VI cup oil I onion, chopped

Serves 6 pound hot saus,lge Ill eat 1/2 cup bread crumbs I egg S.t1t and peppe r , 10 taste

Se para te mushroom ca ps and stems. Cho p stems and brown with butter, oil , onions and sausage. Mix in bread crumbs and egg. Add salt and pepper to taste. Stuff mixture into mush room ca ps. Heat in 300°F oven before serv in g. Caye nne pepper can be added if hotter flavor is desired .

Fresh mushrooms, large Butter Shallots, gra ted Parsley. finel y chopped

Sa lt and pepper, LO laste Fresh oysters, small Parmesa n cheese, grated Small toas t rounds

C hoose as many hlrge mu shrooms as desired. Pee l and stem. Cook minced stem s in a little butter along with a little grated shallOls, I tablespoon chopped parsley for each 12 mu shrooms and salt and pepper, to taste. Broil mu shroom ca ps dipped in o live oil until tender. Fill bottom o f eac h ca p with a lillie of th e stem mixture. Lay o n this a small fresh oys ter, dipped in lemon juice and butler . Cover with freshl y grated Parmesan cheese. Brown under broiler until cheese bubbles. Serve hot on sma ll rou nds of toast.

Savanna h Style

40

Serves 8 4 cans madrilene consomme I Cll P red caviar 1 cup sour cream

2 tablespoons fresh parsley, chopped

J ell the madrile ne by placin g in refrigerator for 12 hours. PU12 teaspoons red cav iar and I tablespoon sour cream in the bolto m of each o[ S bouillon cups. Cover with jelled madrilenc. Slir. Garnis h with chopped parsley. Serve vcry cold.

Se rves 6 2 cups gree n onions, thin ly sliced (use while parts only)

med ium onion , chopped 2 tablespoo ns butler 4 medium potatoes, peeled and thinly sliced

I quart ch icken slock 2 teaspoons salt 2 cups light cream V.I teaspoon white pepper I (UP heavy cream Dash Tabasco

In a deep keltle, soften onions in butter. Add the potatoes, stock and salt. Simmer for 30 minutes. Puree in blender or food proces· sor. Warm the light cream and add to the pureed mixture. Blend again. Season to taste with white pepper. Let mixture coo l to room temperature. Ch ill. Th oro ugh ly mix in the heavy cream just prior to serving.

Serves 4 21f2 cu ps tomato or vegetable juice V2 teaspoon seasoned salt

]/2 cup sou r crea m 3 tablespoons chives Dash Tabasco

Mix all ingredients in blender. Chill and serve.

41

Hors D'Oeuvres, Appetizers and Soups

Cold CUCUlT2 bel< JouJ c:up onioll. dltlpped I/:> cup cci er y. chopped II I ClI P g-rcclJ pepper, seeded and chopped 2 cups ricc. ull cooked

2 ( 16 ) o un cc GillS Wlllaloes. pureed ~~ teaspoon s sa lt Ifl teaspoon pe pper I tcaspoon su/{ar VII teasl}oon "J'abasco

III a larg-e fr ying pan. fr y baLon until cris p: remove from pan. Crumble and rese r vc. Saute onion s. ce le l'y alld green peppcr in bacon grease LIlli il tcllder. Add ric:e. [Omal.oes . cnllllhied ba con. and seasonings. ( :()ok 011 (OP of the stove for 10 minut cs. POLlr into large . gTeascd Glsserole di sh. cover ti ghtly and hake at ;\50°F fo r I hour.

Serves 10to 12

6 ounces long g rain and wi ld r icl.! I V~ cu ps cdefY , chopped I II:> cups mu shrooms , sliced V:> cup butler 8 ounces packaged he rb seasoned Sluffing

cu p hot wale I' (2 o un ce) jar pim entos, sliced and (b'ained V:> cup parsley, chopped

Cook rice as directed. Whil e rice IS cookin g, Sau le celery and mushroom s ill buu.er. Add hOI water to stu ffin g mix and add mix to cooked rice, along with celer y and mus hrooms. Add pimentos and parsley. Bake a l 3500F for 20 to 30 minutes. Usc as Sluffin g fo r IUI'key or prepare as a sid e dish.

Savannah Slyle

116

Almond CUI'''JJ -f1.1Ce1 cup rice V. cup butter 1 onion, di ced

1 bell pepper , diced

V:! cup slivered almo nds, toasted

Serves 6

I cup white ra isins

2 cups chicken broth 1 teaspoon curry powder 1 teaspoon orange rind, grated 2 tablespoons chutney 1 tablespoon p im ento, chopped

Saute rice in butter until white . Add seaso ning , vegetables and

liquid . Cover after coming to a boil. Cook over low heat for 45 minutes. Add heated chutney and toasted almo nds .

Serves 4 to 5

Y4 cup oil V. cup butter 1 m edium onion, d iced 2 garlic cloves, minced 1 pound fre sh spin ach , cleaned with stems removed

1 teas poon basil liz teaspoon salt V. teaspoon pepper liz cup Parmesan cheese, grated 4 ounces vermicelli or spagheui . cooked according to package d irections

H eat oil and butter. Add on ion, garlic and spin ach ; cook 10 minutes . Add sp ices and cheese ; cook 5 addition al minutes. Serve with sloued spoon immediately over hot spaghetti . Pass additional Parmesan cheese . G ood side dish fo r veal.

117

Vegetables, Rice ,md Pasta

Serves 12

2 (8 ounce) packages fine noodles 3 cups small curd cottage cheese 3 cups sour cream 8 ounces cream cheese 2 cloves garlic , crushed

2 green onions, finely chopped 2 tablespoons Worcestershire sauce 3 tablespoon s horseradish I ]/z cups Parmesan cheese, grated Salt and pepper, to taste

Cook noodles in salted water according 1O package directions. Blend together first three cheeses, garlic, onions, Worcestershire sauce , horseradish a nd I cup Parmesan cheese. Mix we ll. Add salt and pepper to taste. Blend cheese mixture with cooked noodles. Sprinkle remaining I/z cup Parmesan cheese over top. Bake at 350°F for 25 minutes, until bubbling. Can add buttered bread crumbs to I/z cup Parmesan cheese before baking. One-half pound sliced , cooked and crumbled bacon may be blended inlO mixture before baking.

Serves 6 I (6 ounce) package small egg noodles I cup collage cheese 1 cup sour cream 1/4 cup onion, finely chopped l/.t cup Parmesan cheese, grated

1 clove garlic, minced I teaspoon salt 1/2 1O I teaspoon pepper 2 eggs, well beaten 1/4 cup dry vermouth

Cook noodles in boiling water until tende r. Drain. Mix remaining ingredients ilnd add noodles to this mixture. Place in a greased 11/2-quart casserole and bake for 30 minutes at 350°F.

From almost th e beginnin g Savannah has o ffe red its resid ents a variety o f places to shop. Some o f the city's o lder citizens still re member Ferbe r's, a confectione ry that di spensed Sava nnah tradit ion in th e form of ribbon Gilldy. Recalled o ne Sava n nah ia n, "No part y I e ve ,· went ) 0 lacked those entici ng coils in pink , g reen or white which d eco r

to 10 minutes or lIm il a lmo nds a rc ni cel y browned and fish flakes easily with a fork .

123

Seafood

Serves 6 6 fillets of sole or flounder 6 celery tops 2 bay leaves Parsley Pinch thyme 1 small onion, chopped

~

cup white wine Vt pound mushroom s, sliced Butter Vt cup sherry Salt and white pepper. to taste 1 cup white sauce

Trim edges and skin from fish , cover trimmings with water lO make a fish broth. Strain . Add celery tops, parsley, bay leaves, thyme, onion and white wine lO broth. Cook , covered, unliJ herbs arc done. Strain. Place fish, skin side down, in buttered pan. Pour broth over and bake in 350°F oven approximately 15-20 minutes , depending on thickness of fillet. · Saute mushrooms in butler. Add sherry, salt and pepper; mix and add to wh ite sauce. Pour sauce over fish when ready to serve.

Serves 4 2 to 3 pounds fillet of fish V. pound butter V. cup lemon ju ice !.1! cup dry white wine

Salt, pepper a nd paprika , to taste Parmesan cheese, grated

Preheat oven to 500 of. Place butter in shallow baking dish (9 x 13 inch) and place in ove n until browned . Reduce heat to 400 °F. Place fiUel s in dish, flesh side down, and return to oven for 5 to 10 minutes, dependin g upon thickness of fish . Remove from oven. Turn carefully and baSI C with pan j uices. Mix lemon juice and white wine and pour over fish . Sprinkle with salt, pepper, paprika and Parmesan cheese. Return lO oven until done , approximatel y 10 mi n utes, unti l flakes easily when forked. Baste once or twice wit h pan ju ices. Serve in sauce.

Savannah Style

124

TJaked.%1L Vil-flJ'~ J't uftfr?e, Stuffillg: 4 tablespoo ns butter 3 tablespoons shallots or sca llions. fi nel y cho pped 1J2 cup cooked , fresh spin ach , fin ely chopped a nd squeezed dry, or, 10 ounces frozen (thawed, but not cooked ) spinach , squeezed dry Fish: 4 to 5 pounds fish, cl ean ed , scaled and boned but with head a nd tail left on (snappe r, noundcr, trout) 6 tablespoons butler , melted

Se rves 6 to 8

2 cups bread crumbs 2 to 4 tablespoons heavy cream 1/.. teaspoo n le mon juice 112 teaspoon salt Pe pper, freshly ground

1 cup dry while win e 1 tablespoon butte r , so ft ened Watercress or parsley Dt:l:ortttivdy UIL le mons

StU/fi'lg Prepa ratioll:

Melt butler and cook shallots unti l so ft. Add spin.,ch and cook for 2 to 3 minutes to evaporate moisture . Transfer to bowl and add bread crumbs. cream , lemon juice, salt a nd peppe r ; mix. Fish Preparatiorl: Pre heat ove n to 400°F. Was h fish tho roughl y a nd dry with paper towel. Fill with stuffin g mixture a nd lace closed with sm;'lll skewe rs and criss-crossed strin g. Brush 2 tablespoons mel ted bu tte r on bottom of shallow bak in g .m d se rving dish. Pl ace fish in dish and bru sh lOp with 2 tablespoo ns melted butter, then salt and pe pper fish. Co mbin e res t o f melted butter with win e a nd pour around fish. Bake. uncovered , on middle rack o f ove n, basting eve ry 5 to 7 minutes. If wine evaporates, add up to 3/., cup more. Bake 40 to 50 minutes until fish is just firm. Tran sfer juices to small pan and reduce oye r hi gh hea t until syrupy. Remove from heal, stir in 1 tablespoon soft butter and pOllr sauce over fish. Garnish with parsley or wa tercress and lemon halves with t.o p and edge Cut zig-zag. Se rve with hollandaise sauce on th e side.

125

Sea rood

Serves 6 {) rillets or so le 1 cup wa te r or fish stock Sa lt and pepper 6 tablespoo ns bu tler 2 shallots. ch opped o r slllall onion

v:! cu p dry white win e 1 tablespoon nour II:! cup cream

Halve fill ets le n gt h wise a nd ro ll each ha ir. Fasten with toothpicks and place in a ski lle t. Add water or fi sh stock , sa lt , p epper, 3 tablespoons butter, sha llots a nd winc . Brin g to a boi l, reduce heat and simmer unti l fi sh is white in center, about 12 to 15 minutes. Remove to hot platte r a nd keep warm . Reduce liquid in pan lO one·third. Ad d nour blended wi th crea m. Add r em a inill g b Uller. Heat, slil"l'in g unti l smoot h . Strain a nd pour over fi sh.

Serves " to 6

V4 cu p lemo n juice V:. cup lime juice 1/.. cup o live oi l I clove garlic , minced I teaspoon basil teaspoon oregano teaspoon sa lt

·/ 1 teaspoon pepper, rreshl y groun d 2 pound s fish fillets. l il t inches thick 2 bell peppers, seed ed and cut ill I inch pieces 2 oran ges, cu t in chunks

Co mbine lemon and li me juices in 2·quart glass bow l. \\Ihi sk in oil and spices. Cu t fi sh in I V2 in ch cubes; add cubes to marinade and toss weU. Let sta nd at room tempe rature 2 hours; sti r occasionall y. Drain fish and reserve marinad e. Heal ove n to 550°F or broil. Thread fi sh c ubes alternate ly with gree n pepper and o ra nge chunks o n s kewers. Place skewers o n rack in 15 x IO x I inch pan . Broi l 4 to 5 inches fro m heal; turning a quarter lurn 3 limes and ba s lin~ with m ari n ade aboUl61O 8 limes . Hea l remaining m arin ad e and ser ve wi th fi sh .

Sava nnah Stylc

126

red snapper, 4 to 5 pound s

Salt and pep pe r. to tas te 2 tabl es poons bulte r

Sa uce:

3 slices bacon 2 large onions, fin ely chopped 2 (1 6 ounce) ca ns tOlmtt oes I sprig parsley, chopped

lJ.. teas poon th yme 2 bay leavcs Salt and pepper , to taste Le mon slices Pa rsley

Rub inside and out of sna pper with sail and peppe r. Put in 9 x 13 inch baking dish and d ot with butter. Bake aL 400° F fo r 15 minutes before cove rin g with sauce. Sallu:

Fry bacon in skille t. Re move bacon a nd saute onions in grease. When onions a re brown , ad d tomatoes. Coo k a fe w minutes a nd add parsley, thyme, bay Ic;w cs, chopped bacon , salt ;md peppe r. Let cook until wa te r from tomatoes has evapo rated . Add sauce to fi sh in oven afte r 15 minutes. lowe rin g tempe ratu re to 350°F. Ba ke aboul 45 minutes. basting fi sh with sa uce. Add a little wa ter if necessa r y. Garnish with lemon slices a nd pa rsley.

_I 19-

Seafood

Serves 4

3 to 5 pounds red sna pper l1: cup butt er Flour Fresh di ll Salt

Coarsely ground bl ack pepper 3 tablespoons white wine Cucumber sli ces Paprika

Have the fishmonger butterfl y a red sna pper , leavin g head and tail on , so th at it is gutted , gilled and o pen down middle. Wipe fi sh d ry and brush in side and out wi th melt ed butt er , reserving some . Lighdy dust inside and out with flour , th en sprinkle liberally with salt and freshly ground black pepper. It is important to du st in side and out with fl our and spi ces. Place fresh diU weed inside. Close fish . Pl ace in bUllered ba king di sh along wi th white wine. Bake in prehea ted 400 OF oven for 35 minutes. Baste at least once with reserved butter . Lower oven temperature to 350 °F if butler becomes too dark . Be sure to keep liqu id in bottom of pa n . Remove dill to serve; place split pimento stu ll"cd oli ves in eye socket. Deco ra te with slices of cucumbers and paprika . Serve with new potatoes, sour crea m and dill weed .

Serves 8

8 salmon steaks, Y. inch thick :y. cup dry vermouth :y. cup oil 1!4 tablespoons lemon juice ¥4 teaspoon salt Dash black pepper , fres hly ground

)It

teaspoon thyme

Vi teaspoon marjora m teaspoon sage 1 tablespoon parsley, finel y chopped

1/8

Place salmon steaks in large pan . Mi x re ma inin g ingredients and pour over salmon . Let stand 3 to 4 hours in refri gerator , turnin g once. Preheat bro il er. Remove fi sh, reserv in g marinade. Place fish on greased broiler rack and broil until brown . T urn carefully and brow n other side . Cook a bout 15 minutes unt il fork tender , bru shing frequ entl y with ma rinade .

Sava nn ah Style

128

Serves 4

2 cups salmon, coo ked or canned Milk I;;' cup butter V cup CalSUP 112 Clip

1 teaspoon Worceslers hire sau ce V:! pound mu shrooms, cho pped 2 pounds raw sh rimp, peeled and d eve in ed Rice, cooked

Cook shrim p. Make cream sa uce of bUller, !lour and milk. Add other ingred ie nts, stirri ng to blend. Heat well and ;ldd sh rim p. Serve over hot rice.

]3fi

Savannah Style

Jlll'lir1:[u C1'eoleI tablespoon shorte ning I tablespoon flour 2 onions, chopped 2 d oves ga rlic, min ced I large bell pepper. chopped 2 teaspoons parsley, chopped fin e 28 oun ces can ned tomatoes V8 teaspoon red pe pper

Se rves 8 V2 teaspoon salt 2 bay leaves V2 teaspoon celery seed Ij.j teas poon powdered th yme 2 pounds raw shrimp, peeled a nd dcvcin ed 2 teaspoons Worceslcrsh ire sa uce

(optio nal)

In heavy skillet or pal, melt shortening and stir in no ur. Add on ions, garlic, bell pe pper and parsley. StiT until onions beco me transparent then add tomatoes. Season with red pe pper, sall, bay leaves, celery seed and th yme. Add shrimp and cook slow ly, covcred , for an ho ur. Add Wo rcestershirc sauce after 30 m inutes. Serve over rice. This is better prepared a day ahead .

Se rves 4 112 cup butler, melted 3 doves ga rlic. crushed 2 tablespoons o live o il 24 large or jum bo shrimp, peel ed and d eve ined

2 tablespoons parsley, chopped 2 tablespoon s dry white win e I tablespoon le mo n juice Sail and pepper, to taste

Heal butler ga rlic and o li ve oil in a large ski ll el. Add shrimp a nd sa ute on both sides until d one (about 5 minutes). I

POll!' o ff pa n d ripp in gs in to a small sallcepa n. Add the remainin g in gredients. Coo k over high heat I minute. Pour sa lice ove r shrimp and se rve with rice to absorb the juices.

SCaf(lOc\

137

Serves 4 1 pound shrimp, cooked , 1 cup sour cream peeled and deveined 5 tables poons butter, well Salt and pepper , to taste softened V2 pound mu shrooms, sliced 1 teaspoon soy sauce 74 cup Parm esan cheese, grated 3 tablespoons butter 1 ta blespoon flour 1 teaspoon paprika Place the shrimp in a buttered shallow bakin g di sh just large enough to hold them in one layer. Sprinkle with salt a nd pepper . In a skillet, Saute mu shrooms in butter until they are brow ned and transfer to a bowl. Toss the mushrooms with flour and stir in sour cream, softened butter, soy sauce and salt and pepper, to taste . Pour sauce over shrimp and sprinkle with Parmesan cheese and paprika. Bake in a preheated 400°F oven for 10 minutes.

Serves 6 1 ~ pounds raw , large shrimp, peeled and deveined 74 cup butte r ~ cup olive oil 8 shallot s, chopped very fine (about Y. cup)

4 cloves garlic, chopped fine 1 cup stewed tom atoes ~ cup fresh mu shrooms, sliced 1 teaspoon salt D ash pepper ltS cup lemon juice Yt cup parsley , chopped

Butterfly shrimp. In hot butter and oil , saute shallms, mu shrooms and garlic while stirring 3 minutes. Add tomatoes and cook, stirring 5 minutes longer. Add salt, pepper, lemon juice, 2 tablespoons parsley and shrimp. Toss to mix. Divide shrimp mixture into 6 individual baking dishes a nd broil 4 to 5 inches from heat for 10 minutes or just until shrimp arc tender and coral-colored. Garnish with remaining parsley.

Savannah Style

138

Serves 12

6 pounds raw shrimp (headed ), in shells pound bUller. (reserve % pound for se rving wit h corn)

to

14

liz CLIp sa il Ta basco sa uce 16 ears o f corn. broken in half 5 po und s s mo ked sau sage links or sweet Italian sausage

Sallee:

3 cu ps catsup I teaspoon horserad ish. or LO tas le

Dash lemon, 10 taste Dash Worccstcrshi rc sauce, if

desired

Wash a nd rin se s h rimp. C u t sa usage in 2 [Q 3 inch le n gths. Fill one 8 to I O-q uan pOL (or two sma ll er o nes) halrru tl of wa ter. Add II:! cup butter and saIL to wale r a nd brin g to boi l. Add Tabasco to taste. Pur corn in wa l c r and boil 5 minut es. Add sausage LO wale r an d boil 2 to 3 minutes. Add sh rimp LO watcra nd boil3 minutes or until shells begin to scparaLC !'mlll shrim p. Drain a nd ser ve from one large bow l. sc ,"vin g bUller with com a nd sa uce with sh ri mp. This is g reat cooked outdoors ir you h.lv(; a gas bunkr. [ n the low country, this is o fte n served poured in a h eap o n newspapers spread o n tables--no p lates . .. no forks. Se rves 4

One 9- in ch pie shell . unbaked 4 o unces Swiss cheese. g rated 8 ou nces sh r imp, cooked, peeled a nd d eve in ed 4 eggs, bea ten

:Y-I cup mi lk

V:! teaspoo n sa lt VI teaspoo n pepper Dash Ta basco V,I cup o nion, c hopped II I CLIp green pepper. chopped

Li ne pi e she ll with half of th e c heese. Top with cooked shrimp and cove r \\·ith rem a ining c heese. Combine eggs . m ilk . sail . pepper. Tabasco. onio n and g reen pepper a nd bea l wel l. POllr into pie she ll and bake al 375° F for 45 minutes.

139

Seafood

Jfiel'ded eScallop cup flour Vt teaspoon salt I pound scallops 2 tablespoons butte r 1/1

Serves 4 V3 cu p dry sherry I/.] teaspoon tarrago n Lemon wcd ges

Combine flour and salt. Coat scallops with flour. Sa ule in melted butle r 5 to 7 minutes. or until scallops arc done. Re movc to hcated dish. Add sherry and ta rragon to skille t; stir I minu te. Po ur sa uce ovcr sca llops and serve . Se rves 4

2 tabl espoons butte r

to

6

Parsley, finel y cho pped

I l/!! pound s sea sca llops

Sauce: 0/3 cup chili sauce

I tablcspoon lemon juice

li J cup catsup

2 teaspoon s prcpcll'cd mustard

I tablespoon horseradish VII tcaspoon gadic sa lt I tablespoo n Wo rceslershire sauce Combinc ingredients for sauce a nd set aside.

Saute sca llops in butLcr until brown a nd tender. 5 to 8 minu tcs. Pour saucc around sca llops and heat just to bo ilin g. Sprinkle with parsley and serve . Se rves 6 Boilin g watcr 12 slices bacon 24 sca scallops

24 whole wate r chestnuts 2 tablespoons soy sauce 1ft Clip dry whitc will c

Pour boi ling water over bacon. Let stand 5 minutes, th en dra in. Stretch baco n as much as possible. Cut each slice in half. Wrap bacon piece around scallop and a water chcstnut and fasten with toothpick. Cove r with soy sauce and win e in sha llow pan. Marinate for scveral hours. Remove from marinad e and put in 350°F oven until bacon is cooked, approximalcl y I hou r.

Savannah 51 r Ic

140

La '1tItdia1I'ic~ ("f'Jeace- --tl/akel's O,':¥teI'Loaf) I ( 15 inch) loaf French bread 6 tablespoons buttel2 doze n oys ters '12 cup half-and-ha lf

Serves 6

I/., teaspoo n ga d ie powder

2 ta bles poo ns CelCI-Y, chop ped I tablespoon pa rsley, snipped I teaspoon sa il 3 dro ps Tabasco

Sl ice off lOp of loaf and se t aside to use as cover. Remove so ft bre,lel, leaving a shell of crusL. Melt 2 tablespoons bUller in pan, acid soft bread and stir over low heat until li gllll y browned. Remove from pan a nd set asid e. Drain o ysters, rese rving liquid for baSli ng. Heat 2 tables poons butler in same pan : ildd oys ters and saute lightl y on ly umil edges e ll 1"1. Add cream, ga rlic, celery, parsley, salt and Tabasco. Fill bread shell with mixture, cover wit h bread pieces. re place top orloafa nd brush with remainin g butt er. Place in greased shallow pan (~) x I I inch) and bake in 375°F oven for 5 minutes, then baste in oyste r liquid. Bakeabout 25 minutes in a ll , bastin g two mo re times . Slice I inch thick and serve hoI. Good with asparag us for ligh t lunch or dinner.

~steJ'.J' CasiluJ 24 oysters on half she ll V2 cup bulter, softe ned V, ClIp shallots, fin ely

chopped Vol cup pa rsley, finel y chopped

-

Serves 2 or ca n be se rved as

~lpp e ti ze r

lj.1 cup

g ree n pe pper, finel y chop ped Juice of 1 le mo n 2 teas poons pim e nto , cho pped 24 one in ch squares of partia lly coo ked baco n

Pre heat oven to 450°F. Place the oysters in shallow pans o f rock salt (ice cream salt). Cream the bulter, shallots. parsley and green pe pper. Spoon equal portio ns of th e mi xturc ovcr the oysters and top with lemon juice, chopped pimento and bacon squares. Bake until the oysters arc hea ted thro ug h and th e bacon is b rown, about 6 minules.

_

-

Sea fo od

14 1

Serves 4

V, pound butter

3 tablespoons gree n o nio n , chopped 3 tablespoo ns parsley, minced V\1 teaspoon Tabasco

teaspoon Worccslershire sa uce I . po und ba con 4 slices brc.ld, crumbled I pim oysters, wa shed and drain ed

Combine butlcr, o nion, parsley and sa uccs ; cook slow l), until o nions are done. Fr)' bacon until crisp ; d ra in well a nd crumb le . Saute bread crumbs in bacon drippin gs until toas ted . Put a laye r of oysters in baking di sh and coat with buner paste. Crumbl e bacon o n lOp and ad d some bread crumbs. Co ntinu e laye rin g until all oysters are u sed , e nding with bread crumbs. Bake at 450°F for 15 to 20 minutes. Ca n be se rved as a Glsse ro le or o n toast round s.

'lire~ft/'f!/N J'Brimp

And qystet' -pijJd!:

2 cups onion . cho pped 1 cup butter 15 ou nces canned tomato sauce 16 oun ces can n ed wh ole to m atoes, mashed

Servcs 6 to 8

5 cups chicke n b roth 2 cups rice I pound ra w shrimp, peeled a nd d evei ned p im oystcrs. drained Salt and p c p pe r. to taste

Place o nion in 4 q uart pot. brown sli ghtl y with V:.! cup butt er . Add tomato sa uce and who le tomatoes. Let simm e r 30 minut es. Add ch icken b roth , sa lt and pepper and simlll cr another 30 minutes. Brin g to a boi l: add rice. shrimp and oysters. Redu ce heat illllllediate ly 10 \'cr y lo\\', co\'er pot and cook 20 minutes \\'ith o lH removi ng lid, Rcmo\'c lid. stir well and cook 10 m inutes at same heat, Place 1/::- cup bUller in skillet and bum unti l b/1I(k. Pou r h ot burn ed bUlle l- in p ot h' ith shrimp mi xturc . stir again and ser\'e_

1'12

1 cup oysters cup wild rice. ra w V:! cup bUBer , me lt ed 21/ 1 cu ps cracker crumbs V~

Savan nah St)'le

VII [0 II I tcaspoo n Tabasco 3 tablespoons butler, melted Chicken brot h

Drain oysters thorough I)' and reserve liquid. Precook wi ld rice ulllil ;t begins to o pe n. Combine 12 cup melted bUlter. cracker crumbs and Taba sco. Arrange in layers in bUlle rcd cassero le in thi s orde r: V:! crumb mixwre , 112 wild rice, 12 o ),s tcrs: repeal. Top wi th 3 tabl espoons melted bUller. Add e nough chicken broth LO o),ste r liquor LO make III:! cups and pour in casserolc. Top with rema inin g crumbs. Bake in covered casserole 30 LO 40 minutcs at 35 0°F. Uncover and bake 15 minmcs or ulllilli g ht bl"Own.

Scrves 8

3 cups wild and lo ng grain fl ce 12 cup o nion , chopped 2 cups celery, chop ped II I cup bUller 'At cup milk 3 tablespoons nOllr

V2 teas poo n salt teaspoon sage V1 teaspoon th )' me Vtt teaspoon pepper I pint oysters. drained LA! cup buu c r. melt ed Cracker crumbs II I

Cook rice according LO package in slruClions. Broh'll onion and celery in III cup bULLer. Re move from hea l and add mil k, no ur and spices. Add dra ined rice to mi xt ure . Pour into a greased 2-quart casserole. Dra in O),SlC I'S and lei soa k in melted butler 5 (0 10 minUics. POllr over rice mixwre, spreadin g o ),sters eve nl y. Top with cracker crumbs. Bake at 350°F for 45 minliles.

Scafood

Se rves 8 I quart oyste rs

3/., cup ye llow corn mea l % cup Dou r I V2 te minutes of cooking time. Transfer to serving pla tter. Ble nd flour and sour cream into liquid remaining in skill et. Hea t, but do not boil. Spoon over chicken .

Cl1n:fJealeti C/ilcken-(ol0ihq)7t/oLd2 cups chicken o r 2 (7 ounce) cans lUna 2 tablespoons unflavored gelatin V2 cup cold water 1/2 cup boiling water V:,t cup celery, diced 1 green pepper, diced 2 tablespoons cider vinegar I teaspoon salt ( V.. teaspoon with tuna)

Serves 10

1 cup o li ves , sliced (1/2 cup with tuna) 1 teaspoon Worcestershire sauce 2 tablespoons le mon juice 1 tablespoon dry mu stard Va teaspoo n Tabasco 1% cu ps mayon nai se or V2 cup mayonnaise and I cup sour cream

Soften gelatin in cold wate r. Add boilin g water and all other ingredients. Folil in mayonnaise. Turn mixture into I V2 quart ring. Chill.

Savannah Style

162

-tt/al'ilUlcd CEideeTU On'J& (j"ilt 1 Y2 cups oil Vt cup soy sauce

V. cup Worcestershirc sa uce 2 tablespoons dry mustard 2 Yz teaspoo ns salt

Yields Marinade fo r 12 chicken pieces tablespoon pepper Yz cup win e vinegar 1 liz teaspoons parsley flakes Yz cup lemon juice 2 tablespoons sugar

Combine all ingredi ents and stir well. Pour over chicken pieces. Let stand in refrigerator overnight. Cook chicken on the grill in a pan for about 30 minutes, basting and turning frequently. Remove from pan and place chicken directl y on grill for about 10 minutes.

(Dressi ng for Turkey or O ther Fowl) 2 packages herb seasoned dressing 2 cups heavy cream 1 pou nd hot sausage cu p onion, chopped fine cup celery , chopped fin e pound fresh mu shroo m s, sliced tablespoon buuer

Yield Stuffing for 15 Pound Turkey

1 ta blespoon Worcestershire sauce quart oys ters 2 small bOllles st uffed oli ves, chopped , o r ol ive butter Salt, pepper, a nd poultry seasonin g, to taste

Soak dressing in cream while preparing other ingredients. Cook sausage a nd brea k up . Saute onions and celery li ghtly in small amount of sau sage grease. Saute mu shrooms; add a little butt er and Worcestcrs h irc sauce. Save liquid and add [0 dressin g. Cook oysters until curl y. Combine w ith o ther ingredien ts; seaso n with salt , pe pper and pou ltry seaso nin g and add olives. Mix well and stuff turkey.

IG3

Poultry and Ga me

Siul!£d ComisfL.Jtens 1LJitll Orarlf3& Sauce4 rock corn ish game hens I (6 o unce) box long grain and wild rice

Serves 4 1f2 cu p mushrooms, sliced 1/4 to 1f2 cup a lmo nds, sliced

Clean hens and set aside . Cook rice accordin g to directions. Add mushroo ms a nd almo nds. Stuff mixture into he n cavity and secure legs. Lightl y sprinkle birds with sa lt and pepper and dOL with a small amo unt of butter. Bake I I/:! hou rs at 325°F and serve with orange sauce . Orange Sallee: I cup light brown sugar, fi r mly packed 2 tablespoon s cornstarch If:! teaspoon sa lt

Yields 3 Cups cup wa ter 4 tables poons o range peel. grated 2 cu ps fresh ora nge juice 1/2

Combine sugar , cornstarch and sa lt. Stir in ora nge peel, juice and water . Cook over low heat. stirrin g const cups milk 2 eggs 1 Ctlp crackel' cru mbs Peppel' 2 V2 cups to mato sauce

Combi ne ham , pork , bell pepper. on ion, milk, eggs, crumbs, pepper and I V2 cups tomato sauce a nd plll in loaf pan. Po ur remainin g CLIp of tomato sauce o n top and bake at 350°F fo r 11/2 hours. Serve with spicy mustard .

~PicnichiT1fj :

A :;:;vo"il~ .-pasli~ Savannahians love a picnic. T oday lhey pack up a cooler and head fo r the beach or perhaps open up a hamper in Colonial Cemetery. Others board a boal for a nea rby island , but seldom with the style thai accompa· nied the famous Daufuskie Picnic. an a nnual eve nt durin g the late nineteenth century. Allhat lime Daufuskie Island, in the mouth of the Savannah River, \\'35 owned by the Stodda rd brothers, J ohn . Harry and Albert. Each spring Harry Stoddard would offer his placo. called Bloody Point. to the Germa n Cl ub for itS ann ual outing that ended the social season. Apparently, it was a gala affair to which everyone wore his o r her best and al \\lhich the music never stopped. T he tide a nd moon played a vital part in sett ing the da te since the chartered riverboat had to catch the high tide o n arrivin g in the mo rning and depani ng at nightfa ll. When the appointed datc arrived. between 100 and 300 pcrsons met;1I the wharf at the end of Abercorn Sireet around 9:30 a.m .. the heads of fam ilies carrying big baskets filled with food. a fu ll table sen.ice and winc, usuall y champagne. for a dozen people. Alsoon the boat WCnt th e piano fo r Natty Solomons' orchest ra which set up in the two-story house or o ut under the trees for the dancing that went on all day. Whe n the o rchestra took a break, the brass band outside would stan up. Lunch was served o utside on white tablecloths with plent), of champagne that had been cooled in small hand pails. Around 6:30 the band wou ld slrike up a march. signaling everyone to head for the beach some two or three hundred yard s from the house. There young and old alike would dance a Virginia Reel be fo re boarding the boat for Savannah. On the way hom e th e younger se t oftcn would enterta in everyone with college songs. popu lar tunes of the day a nd selections from the operas of Gilben a nd Su lliva n. much in vogue al the lime. According to early participants, Ihe famou s picnic was known throughOut the Southern coastal Stales, but apparently was neve r quile duplicatcd o utside Savannah.

_1!J_4 ______________________~l.3readS --~

13ultemilIt?. 'i.3&ui1s 2 cups fl o ur 2 teaspoo ns bak ing powder 1 teaspoo n salt liz teaspoon soda

Yields 1 Dozen

2 teaspoons sugar YJ cup shortenin g % cup buttermilk

Preheat oven to 450 of. Sift dry ing redients together. Cut in shorte ning; add buttermilk and mix until dough is pliable. Knead dou gh on a li ghtly floured board for 30 seconds (25 times). R o ll Vz inch th ick, cut with bi scuit cuttcr a nd pl ace close together on an ungrcased coo kie sheet. Bake 10 to 12 minutes.

Yields 2 Loaves 2 packages yeast 1 tablespoon brown sugar y. cup hot waler 1 c up milk 1 cup ho t water

I tablespoon salt y. cu p dark molasses 3 tablespoons bacon fal, me lted Y2 cup honey 6 cups whole wheat fl our

Dissolve a nd soak yeast and brown sugar in Yt cup water for 10 minut es. Combine othe r ingred ients except fl o ur with yeast mixture. Add fl our and knead for 10 minutes. Place in a greased bowl and let rise until do ubled in bulk (abou t 1 hour). Punch down and knead for 5 minut es. Let ri se again. Punch down a nd let rest ror 10 minutes. P lace d ough in 2 greased a nd no ured loaf pa ns. Let ri sc until almost do ubled. Bake ror 45 minutes at

350°F.

195

1!wilflebread

@

2% cups flour , unsifted VI Clip sugar V2 teaspoon sa lt

Serves 10 lO 12 V2 teaspoon soda 112 cup butler 8 ounces plain yogurl

Blend nour. sugar, sa lt and soda. Cut bUller imo the dry mix· lure. Add yogu rt and mix to a soft dough. Break off marble size pieces oflhe d o ugh and roll very thin on a floured board. Sprinkle with salt or su ga r. Ba ke at 400°F for 5 lO 8 minutes on ungreased cookie sheel. Turn off heal and a llow to crisp in oven. Can be mix ed in food processor. Yields 8 Dozen

6 cups All Bran 2 cups boiling water 1 cup buLtel- 01- lIIi1rganlle , melted 3 cups sugar

4 eggs, unbea ten I quart buue nnilk

5 cups fluur , lIlisifleu 5 teaspoons soda 5 teaspoons sa lt

Put 2 cu ps bran in bow l; pour boi ling wa te r over it. Let stand while assembling other ingredi em s. Mix in melted butler. Mix reslofbran with sugar, eggs, and butte rm ilk . Sift !lour, soda and salt toge ther. Combin e all in gredients. Cover and SlOre overnighl in refrigerator. When ready to u se, po ur inlO greased muffin tins and bake at 400"F for 20 to 25 minutes. Use as needed . Will keep about 6 weeks in refrige rator.

yl1ff.ll11fj ~l1£fins I cup se lf-rising flour cup milk

Yields 6 Muffins II. cup mayonnai se

1/2

Mix all ing redients well and fill muffin (ins. Bake in 350°F oven for 20 minutes.

196

Savan n ah Slyle

lemol2111utfms I cup buner 1 cup sugar 4 eggs, separa ted VI! teaspoo n lemo n ext ract 2 cups flour

Yields 2 Doze n

2 teaspoo ns baking powder I teaspoo n salt liz cup lemon juice 2 teaspoo ns le mo n peel , grated

Cream butter and sli gar until smooth. Beal egg yo lks and add to bUller/sugar mixture; beat unti l light and flurry. Add lemon extract. Sift dry ingredic llls and add al ternatel y with lemon juice, mixing thoroughly a ft cr each addition. Fo ld in stiffl y beaten egg whites and lemo n pee l. Ble nd tho roug hly. Fill bUl[cred muffi n tin s Vi full and bake at 375°F for 20 minut es.

Yield s 6 to 8 Popovers V2 cup pecans 2 eggs I cup milk

I cup flour. sifted LA teas poo n salt

Chop pecans in ble nder conta iner; empty blender and set nuts aside. Put eggs and milk in ble nder cbntainer; cove r and blend 2 seconds. Add fl o llr and sa lt; cover and blend 10 second s. Stir in pecans and blend again. Fi ll well-greased cuslard cups I/\! full. Place cups on ba king sheci and bake al475°F fo r 15 minutes. Reduce hea t to 350°F and bake 25 to 30 minutes lo nge r or until brown a nd fi rm . A few minutes before removing from oven, prick each popove r with a fo rk LO le t steam escape. If you prefer po povers dry and crisp, turn oven off and leave in oven 30 minutes with door ajar. Ser ve hot .

197

Breads

Serves 12 I 2 2 2

package dry yeas t cu ps wa rm m ilk eggs tablespoo ns sugar

2 teas poo ns sa lt 5 cups fl ou r 2 ta bl es poo ns bUller, melted

Softe n yeast in warm m ilk in a la rge, wa rm mixi n g bow l. With an elect ric m ixer , add eggs and su ga r to yeast mi xture. Add sa lt and aboul 3 cu ps of fl o ur , Remove fro m mixer and bea l in the remai ni ng fl our. Add butter and beat aga in . Batter wi ll be thi n. Le t rise in mixing bmd until d ou bled in bu lk. about I hou r. Beal dow n and pou r into a we ll-g reased tu be pan OJ' bu ndt pan , LeI rise aga in umil do u bled , abou t 1 hou r. Ba ke at 3500F for 1 hOllr, covering with fo il after th e first half ho ur.

Yield s 3 to 4 Dozen

2 cups mil k % cu p solid sh o rteni ng 2 packages d r y yeas t 1 tablespoo n su gar

2 eggs, beaten 4 teaspoo ns sa il 3/., cup su gar

7 to 8 cu ps fl our

Scald 2 cups m il k in pan . Let the sho rte nin g melt illlo the m ilk and cool u ntil lu kewarm . Dissolve yeast in lu kewarm mix ture, Add sugar an d eggs, Add salt and % cu p su gar . Add 4 cups of fl our g rad uall y u lltil th ick like pan ca ke batteL Sti r in 3 to 4 more cu ps flo ur until it is in d o ug h-like consis tency, Let sit o n coun ter for 10 min u tes. Knead (as lit tle as possible) ulllil in consis ten cy of ba ll . Put in greased bow l a nd re fri gerate (covered ) fo r 10 ho urs or o ve rnight. Roll in to 3 q uane r-size ba ll s pe r greased muffin cu p. Cover a nd let rise in a warm p lace for 21/ 2 h ours. Bake at 400°F for 10 to 12 milllites.

198

Sava nnah Style

A'j1el :!lak& 1i!olls

Yields 5 Dozen

2 packages dry yeast Yl cup water, lukewarm

3 teaspoons sugar 1 cup oil

2 cups buttermilk 5 cups self-ris in g flour, unsifted Butler, mched

Dissolve yeast in lukewarm (not hot) water with sugar. Be sure yeast and sugar arc completely dissolved before add ing oil and buttennilk which have been mixed together. Add flour, unsifted. and stir until blended. P lace on pastry board and fl our both sides. Pat OUI to about Y. inch and cut with biscui t c uller. Dip or brush both sides with melted bulter, fold in haJf and place on ungreased baking pan. Place in refrigerator umil ready to bake. Remove from refrigerator and let stand a t room temperatu re for at least 15 minutes before baking. Bake at 425°F for 12 to 15 minut es or until browned.

Yields I Loaf

2 Yz

3 cups flour 1 package yeast 1 ~ cups water 10

I tablespoon sugar Y+ teaspoon salt Cornmeal or grit s

In a large mixing bowl, combine 1 cu p of flour and yeast, set aside. Tn a small saucepan, heat water, sugar, and salt until sugar is di ssolved. Add to dry ingredienrs and beal at low speed of electr ic mixer Y:t minute. Scrape sides of bowl ; beat 3 minutes at high speed. By hand, stir in enough of th e remaining flour to make a soft dough. Shape into a ball. Place in a lightly-greased bowl. Turn once to grease su rface. Cover, let rise 1 hour or until doubled. Punch down, cover, and let rest 10 minutes. Grease a 1 Yz or 2 qUatt round casserole and sprinkle with cornmeal or grits. Place dough in bowl. Cover. let rise 45 minutes to 1 hour or unli l doubled. Bake at 400°F for 40 10 45 minutes. Cover loosely with foi l if lOp browns too qu ickly. Bread is bes t hot or wasted with butt er .

199

Breads

Yie lds 2

LoilVCS

6 cups nour, sifted

5 11:, o unces evaporated mi lk

I teaspoo n sa lt sllgou' I package (li"), yeas t

I cup margari nc I C lip potatoes. mashed 2 eggs, room temperature

II:.! CLIp

Mix 2 ClIpS flour, yeast, sail, sligar in mixing bow l. Add [Q this V:.! cup evaporated mi lk mixed wit h V:.! cup wa ter. Beat slow ly with electric mixer. Heat I cup marga r inc with 1/., CLIp water over {ow heat. Add t his to mixtu re in mix in g bow l and beal. Add II I CLIp fl o ur and 2 eggs and mi x 0 11 high speed for 2 minut es. Add I CLIp mashed pot;noes and rema inder of flour. Pat H lill ie oil on top and lel rise unti l doub le in b ul k. (It is best to place bowl in co ld oven, placing a pan of hot wat e r underneath and let rise an hour or more.) Cut bread dough down and cove r with a lowel and refrigerate overn ight. T he next day, put dough on a Ilo u red board and knead for~-J minutes. Let rest 5 m in u tes , then kn ead for 3 more minutes. CUI in half an d p lace in 2 loaf pan s. Let rise in cold o ve n fo llow in g sa me procedure as before. T his takes abou t 2 hours. Place in cold oven o n midd le rack and bake al 350° F for :10 min utes. C u t oven olT and leave bread in for 5 m inutes. Rcm ove from ovc n an d cool 011 racks.

Yie lds 1 Loa f

2 cups self-rising flour 3 tablespoons sugar

12 o unces ca nned beer . warm I tablespoon butter, me lted

Combine flour. sugar and bee r ; stirjust unt il a ll in gredient s arc moiste ned. Po ur into a greased loaf p an. Bake at 375°F for 30 to 35 min utes. Ihush with melted butler. Remove bl'ead from pan a nd cool.

20U

Savannah Style

Yields 2 Loaves 3 tablespoons sugar I tablespoon salt 2 packages active dry yeast 41/2 lO 51/2 cups flour 1112 cups milk 1/2 cup water 2 tablespoons butler or margarin e

11/2 cups sharp Cheddar cheese,

coarsely grated I egg Sesa me seed s Wh ite o f 1 egg

In large bowl, combine sugar, sa lt, yeas t and 1% cups flour. In sauce pan, heal milk , waler and butter or margarin e until very warm (105°F to 11 5°F). Graduall y add liquids lO dry ingredients; beat at medium speed o f electric mixer for 2 minutes. Add cheese, egg and enough remainin g flour to make a thick batter, mixin g to blend we ll. Beat at medium speed for an additio nal 3 minutes. By hand, grad ually stir in rema inin g flour, enough to make a stiff bauer which leaves the sides of the bowl. Cover loosely with a light towel and let rise in warm place until doubled in bulk (about 1 hour).

Preheat oven to 375°F. Stir batter down and beat vigoro usly for 30 seconds. Turn batter into 2 deep, well.greased loaf pans, Combine white of one egg with splash of cold water; brush mixture over each loaf. Sprinkle generously wi[h sesa me seeds. Bake 40 to 50 minutes or until done.

Breads

20 1

Serves 4-6 I cup corn mea l, sifted 1112 cups boil in g water I cup milk 2 teaspoons baking powder

teaspoon sa lt 2 eggs, sli gh tl y beaten 2 tablespoons bulter

Pour boiling water over corn mea l slow ly, stirring u ntil smooth. Stir in bulter and salt. Let cool sl igh dy. Add milk and beaten eggs. Mix well and lastly fo ld in bakin g powder. Pour imo ligh tl y-greased baking dish and bake at 375AOO°F for 40 minutes or until brown. Spoon out and serve imm ed iatel y with butter or gravy.

Serves 6 I cu p boiling water I cup white corn meal 1 teaspoon salt

tablespoon baco n drippings 1'/ 2 teaspoo ns sligar

Pour boiling water over dry in gred ients. Beal unti l blended. Drop baller fro m a spoo n or pat into a pone onlO a hal. greased black iron gridd le. Bake at 40QoF for 20 to 30 minutes.

Yields 9 Pieces I cup corn mea l '/2 cup corn oil

3 teaspoo ns baking powder 2 eggs

I \/2 teaspoons sa il I cup crea m sty le corn, or fresh if avai lable I cup so ur cream

Prehea t oven (0 400°F. Mix ingredients until blended. POUT into a greased 8 x 8 x 2- inch dish and bake fOT 30 minutes.

202

Sava nnah Style

Serves 8 to to 5 cups flour

(approximately) 3 packages active dry yeast 2 lables poons sugar I teaspoon sa lt

11/2 cups milk 1/3 cup bulter or margari ne J egg

'I. to

I cup butler or margarine, melted

In large bowl of mixer stir together 1V:.! cups fl o ur. yeast, sligar

and salt; set aside. Heat mi lk and the 1/3 cup buuer until very warm (1200 to 130°) and po u r ove r flour·yeasl mix ture. Add egg (lnd beat 3 minutes at medium speed, scraping bowl occasionall y. Add I cup flour and beat 3 minutes longer. Stir in remaining 2 12 cups flour and mix with wooden spoon until thoroughly blended. Grease (OpOr dough. Covcr and let risc in warm, draft-free place until doubled in bulk, 300m 30 minut es. Turn OU I on li ghtly floured surface and knead lightly un til smooth . Divid e dough in half. Roll out each half in 18 x 12 inch rectangle. Cu t in % inch strips, then crosswise in 3 inch pieces. Dip each piece in melLed butter, the n toss helLer·skc her into IO-inch tube pan. Cover and let rise until doubled in bulk, about 1V:! hou rs. Ba ke on bottom rack in prehea ted 425°F oven abo1ll 30 minutes or until golden brown and done. Turn out on rack to cool slightly before serving.

Yields 2 Loaves

3 eggs 2 cups sugar I cup oil 2V2 cups flour , sifted 1 teaspoon sa lt V" teaspoon baking powde r

2 teaspoons baking soda J tablespoon cinnamon 2 cups zucchini, grated (do not pare) 1 cup peca ns, cho pped 2 teas poons vanilla

Mix thoroughly the eggs, sugar and oil. Stir in flour, salt, baking powder, baking sod a a nd cinnamon. Add zucchini and pecans. Flavor with vanilla. Pour bauer into 2 greased and noured loafpansor Ilargebundl pa n. Bake at 350°F for 50 to 60 minutes. depending on size of pan.

Bread s

2 0~

Yields 2 Loaves

2 cups boiling wate r I cup oatmeal , uncooked 2 packages yeast 1/3 cup lukewarm wa ter I L

cu p Kirsch

fI.·lake syrup b y co mbinin g sugar and cold wa ler: bri ng to a ho il and boil for 5 minutes. Re move a nd allow to cool to lukeh'arm. Stir in kirsch. T ransfer cake la ye rs 10 waxed pape r: pierce wi th a for k a lld drizzle sy rup ove ,· th e m . Let sta nd overn ig ht. Nex t da y. whip cream un ti l slightl )' thickened. Sift co n fectioner's sugar over crCalll and con linu e bea ti ng until slifr pcaks form. Pou r in kirsch a nd bea t until lique ur is absorbed. Spread V2 inch la ye r of cream on ca ke layer and sprin kle with half th e cherries. Re peat wit h second layer of cake. Coa t cake sides and top with remainin g crea lil . Make cu ri s with carrOl peel er and arran ge 6 to 12 che rries with stem s on top. Re fri gerat e.

C/1acolate-7iumJan{3 (For Spo nge Ca ke) I pound sweet , unsa lted butter (d o not melt) " egg yolks 12 oun ces chocolate chi ps. melted a nd cooled sli ghtly

Yields Frost ing for G Spo nge L t)'ers 0/.1 cup d ark rum

2 laye rs of spon ge cake , each spli t in to 3 la ye rs

Cream first 4 in g redi ents. Spread o n tops and sides of the six sponge cake layers. stackin g them as yo u go. If desired. sprinkl e the tOP ,md sides of the icing with finel y chopped pecans.

220

13anana "S1Lu:k. CakeI cup butter 2 cups sugar 4 eggs, beaten 2 cups blackberry jam ";" cup strawberry preserves 2 bananas, mashed 2 teas poons soda 5 tablespoon s bultermilk 2 teaspoons cinn amon

Savannah Style

Serves 16 1 teas poon allspice 1!2 teaspoon cloves 1 teaspoon I1Ulm eg 3 heapin g cups flour 4 ounces dates. chopped I cup raisins 112 cu p ca ndied cherries. chopped I cup nuts, chopped

Cream sugar and butter; add beaten eggs. jam . preserves and bananas. Dissolve soda in butte rmilk . Sift spices with flour. Add flour and butte rmilk alternately into balter. Stir in dates, raisin s. cherries and nuts. Bake in tube pan in 300"F oven for 3 hours. Set pan of water und er cake and place a foi l tent over cake. Remove tent during last 45 minutes of baking time. Best if made seve ral days in advance. Serves 10

2 squares unsweete ned chocolate I cup milk 1% cups sugar 4 eggs. separated I cup flour

I teaspoon baking powder 2 ell ps hea vy crea III 4 tablespoons confectioner's sliga r I teaspoo n vanilla

In top of double boiler. melt chocolate in milk. Coo k 5 minutes. stirring constantl y. Remove from heat and allow to cool. Beat egg yolks, then add sugar. Stir until smooth. Add chocolate mixture and stir. Add to this, flour cup bUller or margarine 1/:.> Clip so lid sho rtening 3 hea ping tablespoons cocoa

Sava nnah Sty le

Serves J 2

2 eggs l/:.> cup butte rmil k I teaspoon soda I teaspoon va nilla 11/:.> cups small mars hma llows

Sift sugar a nd fl our; set as ide. Brin g to a boil I cu p cola, bu tle r. shorten ing and cocoa. Remove from heat a nd add LO fl o ur m ixlu re; add eggs, be,lt; ad d bulter milk , soda, vanilla a nd ma rshmallows. Mi x well. Ba ke in g reased 13 x 9 inch pan at 350°F fo r 40 min utes.

Go/a Frosting: 1/2 cup bu tler I cu p peca ns, chopped 1/., cup cola I pou nd box co nfeCLio ner's sLi gar 3 tablespoons cocoa I Clip sl11 ,dl ma rshmall ows Brin g to a boi l the butler . cola a nd cocoa. Remove fro m hea t, ad d marsh mallows, pecans and confectio ner's sligar. Mix well a nd spread o n warm ca ke. If frosti ng is too thick, ad d more cola.

Serves 10 2 envelopes un fl avored gelati n Ih cup co ld water II:.! cup boiling wa ter 6 large eggs, sepa rated

8 ta bl espoons bou rbon 1 cu p suga l· I teaspoon le mo n juice 2 cups heavy crea m 3 packilges lad y fin gers. spl it

Soak gelati n in cold water, add boil ing water a nd d issolve: set asid e. In a large bowl. beat egg yo lks unt il thick. add bo urbo n ve ry slowly, beatin g. Beat in su gar , le mon juice a nd cool gelati n. C hill abou t 15 to 20 minutes . Whi p crea m an d fo ld into the gel atin mi xture. Beat egg whites a nd fo ld illlo whipped cream an d gelat in mix tu re. Line a sprin g ro rm pa n, botto m a nd sides, \\'ith lad y fin gers. Po u,· mi xture in slow ly. Whe n half full. add a la ye r of hld y lin gers a nd fi nish iii lin g pa n with custa rd m ixture. Chill ove rni g ht .

229

Cakes and Coo kies

Serves 12 2 cups gra ham cracker crumbs 1 teaspoon cin namon lJ.j CLIp sugar lJ2 cup bUller , melted 36 ounces cream cheese, soften ed

[Q

14

I tablespoon le mon juice I lJ-I cu ps sugar

4 eggs 2 cups so ur cream 4 tablespoons suga r I teas poon va nilla

Grease a lO·in ch spring form pan wi th margarin e. Mix the gra ham cracker crumbs, ci nn amon , Vo, CLIp sugar and melted butler well. Press into the sides and boltom of spring form pa n. Set asid e. Usi ng electric mixer. blend softened crea m cheese with lemo n juice. Add I Vo, cups sugar and eggs, one a t a time, beat in g we ll after each add ition. Pour intO spring form pan and bake in a preheated 375°F oven for25 minutes. Removeca kea nd set ovc n temperature to 450°F. While cake is bakin g, blend the rem,linin g in gred ie nts and pour ove r baked cream cheese mixture after it is removed from th e ove n. Immed iatel y return to oven a nd co ntinue bak in g for approximatcly 12 to 15 min utes. Remove from oven; cool. Remove sprin g form and refrigerate for 12 hours.

Yield s 4 II:! Dozen 3lJ2 cups va nilla \,'afer

crumbs I V2 cups co nfectioner's suga r . divided

1 cup pCGIn S, finel y cho pped I/., cup unsweetened cocoa 13 cup li ght or dark rum 1/3 cup light corn syru p

Mix crumbs with 1 cup of confectioner's sugar , peca ns a nd cocoa. Stir in rum and corn syrup. Shape into I·inch balls. roll in re mainin g sugar. Store in tightly covered con ta in er .

230

Savannah Style

Yields 16 Bars 5 tabl espoon s butlcr 1/, cup lig lll brow n su gar I cu p fl o ur , sifted VI Clip pecan s o r walnu ts,

chopped 1/2 cup su ga r

8 oun ces crea m cheese, softe ned I egg 2 tables poons milk I tablespoon lemon juice, fres h 1/2 teaspoo n van illa

Preheat oven to 350°F. I n mixing bowl, crea m butler a nd brown sugar. Add fl our and nUlS; mix wel l. Set aside I t:up of this mixture for topping. Press

remainder of mi xture in bOl.lom of8 x 8 inch pan. Bake 12 to 15 minutes. Blend sugar a nd cream cheese until smooth . Add egg, milk , lemon juice and vanill a. Beal we ll with electric mixer. Spread over bottom c ru Sl. S p rinkle with reserved cu p o f topping an d return to oven and bake 25 minutes lo n ger. Alluw to cool, th e n chill.

1ierrtllc~ CoLonels Vol cup pecans, finely cho pped V2 cup Kentucky bourbon (do not usc blend ed wh iskey) V2 cup bulter

Yield s 4 Dozen pound co nfection er's sugar

8 ou nces un sweetened chocolate tablespoon paraffin, approxi mately

Soa k pecans in 1/. cu p or the bourbon ror" hou rs. C ream bUlter and sugar and add remaining bourbon. Combine wel l with the soaked pecans. Put in refr igcrator and all ow LO become cold eno ugh to ro ll into sma ll ba lls the size or a q uarter. Meanw hile, melt ch oco lmc and p ararfin in top or d o ub le boiler over hot. but not boiling water. O ncc candy is rormcd into balls. put onto waxed paper-lined cook ie sheet and return to rerrigerator to allow balls to become cold an d firm. Using a cand y dipper or toothpick. dip into melted chocola te. Ch ill and when set. store in lin cans in refrigerator . Seve ral weeks aging improves the naval".

23 1

Ca kes a nd Coo kies

Yields 12 to 16 5 tabl cspoons sugar 2 tabl espoo ns butter 2 tablespoons d ark co rn syrup

cu p fl o ur 1/ 2 to % tea spoo n g round ginger ]/ 1

Fi lli1lg:

2 teaspoons sugar I ]/ 2 to 2 ta blespoons bl'a nd y

cup heavy cream, whi pped and sweete ned

Cream sugar , buu er and syrup ; stir in sift ed fl o u r a nd ginger. Make into 12 to 16 ba lls a nd place we ll apa rt on g reased baking sheets. These coo kies spread so d o no t plll mo re than 5 or 6 o n a baking sheet. Ba ke in a 30QoF oven u ntil a rich brown color , abo m 10 to 15 minutes. Allow to cool slig htly: rem ove fro m sheet with a spat ula a nd while so ft , ro ll arou nd the oi led handle of a woode n spoon . Re move when st!1. Fill snaps with swee te ned and fl avored whi p ped crea m just before se rving. Snaps cool very q Uickly; if last 2 or 3 on coo kie !' 1\Cel get too brittle to ro ll , return to o ven for a minute to re-softcn .

Yield s 4 Dozen cup plus 2 tables poo ns butte r 4 tables poo ns confeCl ioner's suga l', sifted I/:?

tablespoon ice wa ter tables poo n vbrth a G:lllalld el. 'The G:! y Nj ll e l ic~ ill S:w:Hlll a h : NOl es em th e Fill De Sieclc ;nul Its W:tys." Pape r read :u meet in g of 5:11';11111;.11 Historical Hese;lrf h ,\ ssoci:uin n. Nm·c mbc,. 27. 193'1. at Georg i:! I liSlnric:ll Sod cl )·. __,---,_ ' "Thc Stri"illg So;\'e n ties in S;I\·Jlt n;lh." !':lpcr re;,,1 :11 meeli ng of Sa" all ' nah llis tori.:al ReSC;If"ch i\si\(lCia don, Decc mbe r !In. 193,1. a t G eur~ia HislOric:li Soc:icl )'.

-,.,-,---:c .

or

index,AU.,,,",

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I

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. 61

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11]«'" 10 ... SI.. ,I _. " ,wi Wil,1 h :.

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101 \I!)

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12 1

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179

1I;o"'0&'" Al'pI< ( ;;' lc ( ~) I.

C.l.. .

u,ll. l .. n ..... O-"'G.~.,

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.. ..... 2U . ..... ....... .. .. . •• .. •. .. . •

.. ..

149

2~

212 ?!!I 152 2'2 ?!! I n~

.. .. 262 .. .• ZI9 ,~

.... 228

,.,

.. 2" 1H

.. ... 22'

.... UO .. .. 2~1 .. 218 . 2W .• 227

.. 211

Index Cl>o>;d~ •.

Sl"l1l),·,l.'\;II1"

..•

~5

f!:'::~?;:~\~tI'~'i~.::: ......... .............. ::.2~~

.. ,... ( ~l1n . m"" R;o i.in Ih.;od CI.m.C,.. ino . , . ...•.. , .• ,. _,.

21 ... . . 207

Ci(I,m ••1 u..,~in . . ....... II00Kb )' Rum Iblb . .. . .. Iri, h I"",, (:..ol in .. K.",... ky GoIo""I. Nu ,, )' .;ng'l'I .. S,-""h Shonb, ... d , •• " . So:.u fUt. Sum,.,.., t:., ,,,101..-1 . .. . . Curni.1! to.mc Ilc"'. ~,"rin.'''' ,. C",ni.h G>m. It r .. ,. S",ff.d ,,'i,1!

nr·"K·s.UCC

2'2 232 2,'3

235 2:\4 229 n~

. .. 250 . ..... t!l .... 235 .......... 98

m

'"

.. 16'

...... 2111 M

C"u ''''l' lIi"",i .. I ~ "' '''' ) Ibm Soulllckctahle.,, D,inl .

It ot . , • . . • • .

C.-."h.", Rrli,h ....... ,.. C.".m "r (::'ulil~I"'" s."'p . I:, c_m " I' ~.. nu' s..u l'

.

I~ I I~~

.. ...

• •• 21

. .....

292

. ........

~4

_. k 0,-,« .. . ... ... HI (:,,,,,t.:.Sh,imp .•. .................... 156 152 I :'~I"" Ch .:~.n . Cot!"'" Chi

(;h.b •• S,.amed Pudding • Coff... JId S,r...'b ~ F",i, (;om",,'e ..... . .•..

C ", b Au Gr.,j" .• ,

c.. ..

........ .. ..

On",,, ,,

'"'"" ,

Cr.b Impe,;"1 ..... . .. t:... h Soup .. i,h Shou t. C,,,bS, ..... ... C.-.. hm •• , Mom.. .

t

~~~'lu~~ ·f;;'j·,·:::::::::.

It ", t:u.ricd Gcof)t:i> Pc.d, •• . C" . ,."'. Ch""..- .. . , . .. . , ....•. Cu"" "I . Sf,i".ch Cu".,d "'ith Ih ~I. " d., .. s.u« , .•.. , .... .

297 . .,

0r."'1"

2~

261 263

2511 262 264 2&4 25I< I •••••..•.

\:I,;' l ~ " U,·,.. SW".d ..

n:',',',',>«..:o~ :~. ~~,.,.nlO I... "~,, ,

...... .

Ch ic l ~"

.

Lc",,, •. S...If....1 ....... . •• fo"1 I;m.. M, .... 11" 1"',,,b;,,,S;.,,, .. . 28H l.i,·c •. l:/,ji Loin of W; ~ I 110;0, • . . . .. 1M Low eo.",,,y Sh , ;mp Boi( ..... ISS Low eo."'''r SI"ff~ 1 Mu "',,""" . 1."....;.., ... I, .. C• .,,,, I'ic- •. M ... 63 M,,,d,,i,, O'''''Ke .",11«-11110,;"" s..b,1 M.,i"",)"", .. .. c'9!) .~I;, ';":..k I,,, Il«r _ . .\I;,,;n ••k 10" Ch ic le" . _. . ... ~JI 17S M.,;".. I< 10' leg "en, ... "

'""

rOI L M. ,,,,.,I• .

or

.'1> • .\1",,_,,1 .

II", S ... .." M",,",,' C.~.m .0;;,,,,-..... id, (;.,1"" ~ I. "wd Ki"K r", II .", .... _ .. N S'MldJc... Ud ieM" S.~MIk> . Rom;o,,,,U

.11"".,01

_ (if,

. ,.~ . . . .... 37 ..•...• 39 .. 31! IH • 2i11i 2M ...... ~M~ .... . .. 1'J'

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""'meg Mu,",,,, .

o

n."" •• 1 110...-.,1

• •... .. _ . .••. .... ........

~n ~

0.,,,, O'."lIe Chillon c:.h ...... . . Fo .. d, ~· ,, ·. h

1:1u I'ic: . $;OU lcro I'n"'"

~8 1 ~H I

Spieoti I·..... ' .. l'icr..Jill.-. ....• l'icc:.,~.

C.hick."

.... 1-;. ........ 1"••1. .... Pickled I'"",,, ,. 1I,;.. .,dy 0,1 cc I'ic: .. .. t:.. 1n""'p;., .•...•.. t:...--.m.1 II ..",,,. I'ic: Ch'lCob ,c CI"". I'i•... . . ... Chocot..,. M . , i,,~u. r;. .. .... PiJolc r ic .• •. S"~,,bcrTy M.. ",~uc T"",

Pi.. ; ( ~Ii \(db " "",) "" ifh" l~ Qu ic h• ... . . . .. Ch .. M. , t:,,~~ (.)Yilh~ .. . Le... l .nd (J....".. '1. .. , . .. . Mu>l,room Qu ;' hc .. . 0"00,, Quid,e ' . . .

Shrimp I.,,,,d,,,tn Pic

Spin"," I'ic • ....... Swi" Pic •.•.

.. ...... , ..

I'i..... d llou,..liin • . 11.in, "SI>«"I" U ....... Ki uK'" I .... n ..

'!"', t:KK'

i:~ ~' I

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8'1

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88

,m

....... till .. ... Ut

.,

...... n

.. •.• 18

...""'"

rn-,,,

1I.,b,'(",~

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~"";n>'ed I',>o l Teode,~.i" •. POl l Ma,i".. , l•........ .. ....•. ](0;0" em"'" "f POl l ,,';,h Apl'l~

27 1

.. .. :.".10

,.,'"'"

st~~%;l i:l;;'p"~~d'''i;~'

St ulfed Y">tL ChIl ' limb;oln

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s,ng ' i.o _. _ . .......... . s."Sn.. White . . .. . s..,,,.,. .",1 "«""'I",,,i ,, t~"I"

20

... lbe.. •• Bb.r ... ~ 5:.0, .... .. I\> kro (;",,-;,ro lIa" .. ~ • 11>. 1>«... s.Y(~ .

1Io'~~s,,,,,,,,, ...... Cod.~a 5:oY(", ........

.

• 2111 . .... . ..•• :.'91 ... 1M _ 281

.

. 2iS :!9'! _ 271

Cr>.nbe"y Itd"h . Gr."" ~"m;". 5:0 ... '" • lI00nnnWc M..... rd lIou",r.>dilh 5:o,.. c .... .. lIot CurrKd G.orgu P", ... h"" 1100 Cu,ried Hot S.._ M" ... " I .•.

.. ... ..... _.•

I..,m,, lIutt., SoI .. c. ... . l.il~ M •• ·• 1I001>"".i", s.", .. Mori".d. rur Ilcd .... M.rin>dc for (;I>il,,,, .. .

·

~88

..

~8'l

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r'JPK'l B:lrl>«... s.u

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s..,,""I1'" ......... .

151

SoUlkd Ch it ~ nr I.i,.... s,ut' IIl>t:l k." S."'I' Chcdd..·5< ...I· d,io:L,,, y .... , s.--..,p C /" '" lM,l ... ... fulled Se,food s..1 ..1..... .. Chitl,.n and 5."'1'; . ......•.. o..·il. n",«,~i Smotl>~ l cd Q,.. il .

"

..•• !!':!6

Sh.imp:

lIa~ro

~"J3

.. 21'

So<J r Cre.m s. ....... T.ru,S,,,,,, • .

.~I!';n'p

~ 8!1

..•...•.. :!'iO

Rum s.."",. •.. s.....:c fot umb s..o>«

\I.;olcd~h""Sh..,1

W! 286 185 288

. ·. 291 ............ .•

~~·l'\I.~:,J:'~r. ~:~~'~~

s.-.... mc s.-ro

'" '"

",

".ui, .... .

s, .... ";1I ~" I" WII ... s..".~ ............ . .. 1~5 Soufill-o , ~f,3 lluu rbon ."•• ( ' ~,uol ( :...~ .. ~~ S",, !Ilt S.t., 1 .......... ... ....... _. r~J d."io: (;I,cc..- SI/o 0.-:."", Sauc.. .. 161 Siuff.d t:5iJ>b'" .. .... .... 100 Slurred Gu,,,,,. Squ;uh ... .. III S",((...II"''' ucr ........ .... .. 6i Slu ffed"" l a...p. . ...... ......... '90

SI:...':~S.ulfnl Sbouklr:r " f \'nl ..... Ul"pocp"ic'> Ilt ~Rh' ... . •..••.•••. 0)'''''' Sturr."I-ror QlWI. ...... .. ........... 1\1>0" C, ,,,,,'n " I'ru k w;,h Al'pI
le • . S~-~ Pou'o Sou llt.f S",i.. Ortnc: r undue S ..... I'i< .. ........ . ~I ... " IIb"d F,«,r'K"~Jcd V \ 'e>!:

Dud..n (or Thl>.) """'I .....

WI

Sl uffed SI>ould... of \ ·tal. .... V