Butternut Squash Soup

From Miss Mary's Kitchen...
Want something really good for a cold winter evening?
Try this Butternut Squash Soup Recipe I dreamed up one night!


BUTTERNUT SQUASH SOUP

2-3 lbs butternut squash
36 oz chicken broth
Salt and pepper to taste

Slice squash lengthwise, remove seeds.
Cover cookie sheet with aluminum foil and spray with Pam
Place squash on cookie sheet, cut side down.
Bake 1 hour at 350 or until done... Remove from oven and cool

When cool enough to handle, peel off skin.
Cut into chunks and put into blender in batches with small amount of chicken broth.
Process until smooth
Transfer to large pan and add remaining broth.
Add salt and pepper to taste

Note - I have quartered an onion and baked with the squash, and processed. - Good addition

Lazy Pie

From Miss Mary's Kitchen ....
Lazy Pie


Tasty and easy to make desserts rank high on my list of "must haves" in my recipe collection. My mother's mother, Memaw, was capable of putting a made-from-scratch meal on the table that almost always included one of those yummy desserts.

Getting her to give you the exact measurement of ingredients she used was quite another thing! Memaw was taught how to cook using the sight and feel of the ingredients as measurements, and when she used "measuring" utensils, it was often a spoon from the table setting or a coffee cup used at breakfast. While these were standard measurements in earlier days, converting them to today's units of measure was a process of trial and error, not to mention many hours of joyfully watching and helping my grandmother in her kitchen.

Lazy Pie is not truly a pie but is closely associated to a cobbler. The ability to use a variety of fruits (fresh or canned), and the ease in preparation makes this one of my favorites - you can have it ready for the oven in less than 15 minutes.

If you use fresh fruits, add a compatible fruit juice to fill the measuring cup. The baking of this dessert can be done in advance because it is as good at room temperature as it is hot out of the oven. I must confess, however, that a melting scoop of ice cream over a bowl of Lazy Pie made with cherries is extremely mouth-watering as well as the tastiest treat you can have!

LAZY PIE
Serves 4 - 6

1 c. all purpose flour
1 c. sugar
1 T. baking powder
1 stick butter (1/4 lb.)
pinch salt
2/3 c. milk
2 c. fruit and juice (fresh, frozen or canned)
extra sugar for topping

Place butter in an 8" baking pan, put in 350 degree oven to melt. Into a medium mixing bowl, sift the measured flour. Mix in remaining dry ingredients, and gradually stir in milk to blend thoroughly. Remove pan from the oven, pour batter over butter - do not stir. Pour fruit and juice on top of batter - do not stir. Before putting pan in the oven, sprinkle 1-2 T. sugar on top to create a waxy crust.

Bake for approximately 1 hour until nicely browned.

English Trifle

From Miss Mary’s Kitchen

Many years ago, Norm had a partner in his wine business who was from England. During the course of the relationship, we also came to know his parents. They were truly unique people, and it was a pleasure to know them. When I raved about her dessert at the end of a shared holiday meal, Anne offered me a recipe for English Trifle. It has come to be a Christmas favorite for us.

If I stop for a moment, I can still hear Anne describing the preparation of this dish in her wonderful British accent. She had "Americanized" her recipe over the years of living here, but there were certain standards she held. Of particular note was the usage of Bird's Custard Powder, an English pudding mix that Anne swore by. When I left that night, she gave me a box of this pudding mix so I could try it for myself. Today, I search to find a container of Bird's each time I make the trifle because it does add a distictive flavor, just as Anne described! Another caution in making the dish is to not use pineapple, fresh or canned, in the choice of fruit because it will not let the gelatin to set up properly.

I hope this becomes a tradition at your house!

ENGLISH TRIFLE
Serves 6 - 8

1 pound cake (I use Sara Lee frozen)
sherry (not cooking sherry)
16 oz. canned fruit (no pineapple)
1 sm pkg. flavored gelatin (I use cherry)
1 Birds' Custard Powder box
1/2 pt. whipping cream, whipped

Remove crust from the pound cake and cut into 2" cubes. Make a layer of cubes in the bottom of a trifle bowl (or large glass bowl). Sprinkle sherry liberally over cake, allow to soak in. Drain fruit, saving juice. Pour fruit over cake.

Prepare gelatin using juice from fruit as liquid (add water if not enough). Pour the mixture over the cake and fruit. Cover with plastic wrap, put in the refrigerator to set (overnight if preferred).

Prepare the custard powder according to directions, allow to cool. Pour over all ingredients, cover with plastic wrap, return to the refrigerator for several hours to set. At serving time, top with whipped cream.

MATLACHA CRABCAKES

From Miss Mary’s Kitchen…

Matlacha Crab Cakes

A number of years ago my parents came to visit us, along with my sister and nephew. For dinner that night, we decided to have crab cakes, a well-known favorite of Daddy’s. After Norm and I collaborated to come up with a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat. That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve six seafood-loving diners. Despite the delayed preparation for this feast, the wait was well worth it!

During dinner the conversation turned to “picking” crab meat, and the work involved with the process. Daddy’s father had retired to an island near Ft. Myers , FL about 60 years ago, and there was always an abundance of seafood available in the area. One of our favorite restaurants on the island today, Moretti’s, was once the home of the Matlacha Crab Co., where people worked each day to “pick” crab meat. If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort.

We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce. Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood. Be sure to serve the seafood with fresh lemon wedges to brighten up the taste.

MATLACHA CRAB CAKES
Serves 4 - 6

1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)
1 T. each yellow and red bell pepper, finely minced
1 t. dry mustard
2 T. onion, finely minced
1 T. chives
1 egg, beaten
1 c. soft breadcrumbs
milk
salt and paprika (to taste)
all purpose flour
Oil/butter

Saute onion to soften in a small skillet using butter; set aside. In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell. Try not to break up the crab while doing this. Fold all other ingredients in except milk, flour, oil and butter. If too dry, add milk to help mixture bind together. Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep. Put flour in a pie plate for dredging. Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover. Place 4 to 6 patties in the skillet. Do not crowd or you will not have a crispy crust on the cakes. Sauté over medium to medium high to brown first side, turn, sauté on other side. Reduce heat, cook 5 minutes, turning once. Remove to absorbent paper, drain briefly before serving.

CONGEALED AVOCADO-COTTAGE CHEESE SALAD

From Miss Mary’s Kitchen…

This recipe also has a lot of sentimental value since it is another of Liz Bentley's favorites, and also a favorite at the Church Suppers. It is great on a hot mid-summer night!

Liz's Congealed Avocado - Cottage Cheese Salad
Serves 6 - 8

2 packages lime jello
2 cups boiling water
2 ripe avocados coarsely chopped
1 cup small-curd cottage cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice

Mix jello and hot water in a bowl and set aside to cool.
Combine all other ingredients together in a mixing bowl and stir until well mixed.
After jello has cooled and started to congeal, mix in other ingredients and place in the refrigerator to cool for at least 4 hours.

Serve over lettuce.

Malfartes

From Miss Mary’s Kitchen…

For most of my years I have enjoyed cooking, and collecting and reading cookbooks has become a favorite pastime. I enjoy the smiles and compliments a good home cooked meal draws, whether it be Southern Fried Chicken or Chateaubriand.

My husband Norm’s mother was a great cook, and left us with a treasure trove of wonderful recipes including the one below. She got this from an Italian lady in Napa , California around 1950. In a visit to Napa several years ago, we found this dish on the menu at that same restaurant, and it rekindled memories of a childhood favorite of Norm's. It is a delicious recipe for making leftovers into a fabulous meal, and is sure to bring smiles to the faces of those who are privileged to enjoy it from your kitchen!

MALFARTES
Serves 2 - 4

1-15 oz. can spinach (well drained)
1/3 bunch parsley, stems removed
1 - 2 cloves garlic, halved
1 medium onion, quartered
leftover meat - 2 or 3 pieces of chicken is best
1/4 t. oregano
3 - 4 slices stale bread
1 egg, beaten
salt to taste
flour
marinara sauce

Put everything except egg, salt, flour and marinara sauce through a meat grinder, or medium chop in a food processor into a mixing bowl. Once ground together, add egg and salt to taste, mix well. Use a rounded teaspoon of the mixture to form into a sausage shape. Roll the little sausages in flour to coat, place on a plate. Drop the sausages into a deep pot of salted boiling water. When the Malfartes rise to the top, they are done. Remove and serve with a marinara sauce and sprinkle Parmesan cheese on top. These also serve as a substitute for meat balls and can be prepared and served with spaghetti.

Chicken Divine

From Miss Mary's Kitchen

           Chicken Divine

This recipe has a lot of sentimental value to both Norm and I. When we were cleaning up his uncle's house a few years ago, we came across an old recipe file box. In that box were most of the recipes that Norm's aunt and mother had gathered and shared over many years of cooking together. He had thought this treasure trove to be lost, so you can imagine the excitement when they were found!

Norm's mother was the secretary of their church. In the South, you will know that part of the church activites often include a "covered dish" event. Whether a circle meeting, christening or just a gathering of the members, Liz Bentley was always a cheerful participant. This dish was often requested, and the original name was altered as a result of the praises she received when brought to the occasion. I am sure you will recognize this as a version of Chicken Divan, but around their house it was always called . . .

CHICKEN DIVINE!
Serves 6 - 8

2-10 oz. pkg. frozen broccoli florets (or 1 large bunch fresh)
2 c. cooked chicken (3-4 breasts), chunked
2 cans cream of chicken soup (or cream of celery, or 1 each)
1 c. mayonnaise
1 T. fresh lemon juice
1/2 t. curry powder
1/2 c. soft bread crumbs
1 T. butter, melted
1/2 c. shredded cheddar cheese
Cooked rice

Cook broccoli until almost done. Drain and arrange in a 9 x 13 baking dish. Place chicken chunks on top. In a mixing bowl, combine soup, mayonnaise, lemon juice and curry powder. Pour this mixture over the broccoli and chicken. Sprinkle the casserole with cheese. Mix bread crumbs and butter, spread over all.

Bake in a 350 degree oven for 25-30 minutes until bubbly and browned.
Serve over rice.

NOTE: this recipe freezes well. Line the baking dish with heavy duty aluminum foil so you can remove the contents once frozen. Prepare it up to the final topping of bread crumbs and butter, and freeze. Allow to thaw overnight in the refrigerator, then return to the baking dish and top. Add 10-15 minutes to the cooking time to allow the ingredients to thoroughly heat through.

Spoonbread

From Miss Mary’s Kitchen…
Spoonbread



When someone mentions the words 'comfort food', what comes to mind for you? Is it that special dish, lovingly prepared by your mother or grandmother? Maybe it's what many of us have come to associate with the phrase - foods like mashed potatoes, meatloaf, macaroni and cheese or fried chicken. Regardless of your preference, comfort foods are special, no matter how they came to be that "something" you yearn for.

A good friend of Mother's (and my godmother), "Aunt" Ethyl, was one who always shared her recipes, and her love for cooking was evident in each one. This recipe was one that she particularly liked to serve with fried quail. Her husband and Daddy frequently hunted together, and it became the responsibility of Mother and Aunt Ethyl to prepare this "special" meal on those occasions. There were often other close friends invited to join us (depending on the men's accuracy of shot), so it was usually a dinner table ringing with much laughter and the feeling of warmth that comes from close friendship.

Thus is the story of my association of 'comfort food' with Spoonbread. Every time I prepare it, I can hear the stories told around that table and recall how special a time that was.

This dish probably fits best in a bread category, but can easily serve as a side dish instead of a vegetable. It is important to note that, as was the case with those memorable fried quail dinners, this is to be served hot, and with lots of butter!

SPOONBREAD
Serves 4

2 c. boiling water
1 c. yellow cornmeal
3 T. butter
1 t. salt
3 beaten eggs
1 c. milk

Bring water to a boil in a medium saucepan. Slowly add cornmeal to water. Use a whisk to remove any lumps, stirring until thick and creamy. Add butter and salt, remove from heat and cool the mixture to lukewarm. Once cooled, add eggs and milk. Pour the mixture into a greased 8" square pan. Bake at 375 degrees for 30-35 minutes until golden brown. Spoon out while hot, and serve with butter.

Mary Bentley






"Good Food...Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/


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