Magic City Moments.com

My Grandmother's Secret Pecan Pie

Happy Holidays everyone!!

     What a wonderful time of year! I love it!!  Even though there is so much hustle and bustle and lots of work to be done, people are cheery and willing to go out of their way to help others.  What makes it that way, I wonder?   Why do we feel generous, energetic, happy and thankful during this time of year?  Gentlepeople up North get out in the cold to decorate, drop in at a neighbor’s house, shop, sell Christmas trees, go to parades and attend other outdoor events with vigor and excitement.  Gentlepeople down South merrily go about hanging boughs, visiting friends, selling their wares, delivering baked goods to those who have difficulty getting out, and picking up pecans from their yards to make those delicious holiday treats.

      Just the other day, I was at Moma’s helping her and Miss Irva Belle pick up pecans from a huge tree in her yard that must be at least two hundred years old.  The tree has a name, His Majesty.  Moma calls him that because she says he deserves it. She said anything that can stand through the elements and weather for two hundred years and still give all it has freely to anyone who will take, must be respected. He asks for nothing in return but depends on the grace of God to supply what little he needs. His Majesty loyally extends his caring arms to offer shade for Moma and her friends, like Miss Maudine and Miss Irva Belle, to enjoy.  Moma said he entertains with the gift of a song as the wind blows through his lavish green leaves in summer and bold golden leaves in autumn. He adds a grand and stately silhouette to the sunset as he stands tall and leafless in the winter. And in spring, he brings a new promise of harvest for another year. He’s always there.  I told her I had never thought about pecan trees like that before.  I almost feel guilty eating their pecans but Moma said we should never be ungrateful for any gift and should just accept them with honor. About that time a spunky squirrel who had made her home in one of His Majesty’s little crannies began fussing at us for stealing her groceries.  Moma fussed back saying that she had enough to share and not to be so stingy so she went back to her nest and hushed.

     You know, pecans are considered to be the “All American Nut”.  I thought that was Miss Irva Belle’s brother, Earl, but I guess I was wrong.  Pecans can be traced back to the 1500’s where they grew wild and were a major food source in autumn for Native Americans as well as the colonists.  Its name comes from the Algonquin Indians and means all nuts that require a stone to crack.  Pecans are native to North America and Mexico.  They are one of the most favored nuts since they are relatively easy to shell, taste wonderful and can be used in a great variety of recipes.  

     The first cultivated pecan trees were planted in Mexico and later recorded plantings were found in New York.  George Washington’s and Thomas Jefferson’s gardens were graced with beautiful pecan trees as were gardens along the Gulf Coast.  By the early 1800’s  the pecan was being exported and the economic potential of the delicious food was becoming realized by French and Spanish colonists.  Since New Orleans was strategically located for marketing exports, pecans became a local interest and orchards sprang up throughout the area.  Of course, this led to new ways of cultivating and improvement of the nut, thus a new industry was born.  A slave gardener, who was known as Antione, from New Orleans, was credited with propagating a superior pecan which we know today as the Centennial.

     Do you say puh ‘con or ‘pee can?  Personally, I say puh ‘con like in James CANN and Shawn CONnery but Webster approves both pronunciations.  Anyway is the word I’m looking for. Pecans are widely used in desserts, appetizers, salads, entrees, side dishes, breakfast foods, and for just plain snacking.  They’re very rich in antioxidants, particularly Vitamin E, which means they are good for your heart.  Pecans also play a role in lowering your cholesterol as per the Journal of Nutrition, and y’all, this is without unwanted weight gain since there is no trans fat and very little saturated fat. This healthy nut contains more than nineteen vitamins and minerals including A,E, folic acid, calcium, magnesium, phosphorus, potassium and several of the B vitamins as well as fiber and protein AND they are sodium free.  No wonder wild animals have such lean, trim figures.  Pecans are even credited with putting a little zing in your love life due to the zinc they contain.  Look out if you see your husband eating oysters and pecans!  

     I got so excited about telling you how fabulous pecans are that I almost forgot to share My Grandmother’s Secret Pecan Pie recipe with you.  It’s very simple but the most delicious pie you ever put in your mouth.  It makes one 8 inch pie which serves 8 people and a squirrel. You will need the following for your pie:

1 unbaked pie shell
¾ cup sugar
1Tablespoon all purpose flour
¾ cup white or dark Karo syrup ( I prefer dark, myself)
2 eggs, beaten
1 teaspoon white vinegar  (this is the secret)
½ stick butter or margarine 
1 teaspoon vanilla
1 cup coarsely chopped pecans

     In the top of a double boiler, combine sugar and flour.  Mix well and add Karo.  Stir until mixed and add beaten eggs.  Beat in the eggs so that mixture is smooth and add vinegar.  Mix this well and add butter or margarine.  Cook in a double boiler until butter is melted, stirring occasionally, and filling is a little foamy.  Remove from heat and add vanilla and nuts. Stir to mix, then pour into unbaked pie shell. Bake at 325 degrees about 35 minutes or until golden.  Cool and place in refrigerator or serve warm.  It’s wonderful a la mode or just plain.

     I hope you and your families enjoy My Grandmother’s Secret Pecan Pie.  It has been a tradition in my family since my grandmother, Essie, was a child. There has been no holiday without it since.  I’m thankful to God for the abundance of the bounty of nature He has so generously supplied and for His son, Jesus, whose ultimate sacrifice provided for my salvation.  I’m thankful for my family who loves me in spite of me, and, who I love more than life. I’m thankful for dear friends like Miss Irva Belle Goodman  and  Jimsey Bailey who give their support and bless us with their wonderful talents so freely and like the pecan tree, ask nothing in return.  I hope that as we go through this holiday season we will remember from whence it all comes and will share kindness with our fellow man.  And I sincerely hope that it doesn’t end with the holidays but continues on throughout the year.  May God bless you and keep you safe, happy and healthy.  Go now, enjoy your pie and remember that Moma says if the only prayer you say is thank you, it will be enough.  

Eternally Delicious Coffee Cake

Well hello folks,
     I hope you all are having a wonderful summer. It certainly has been a hot one but I love every minute of it. There’s always a cool breeze to be found on my front porch and the songs of my little feathered friends make the day a delight.

     I just got back from having coffee with Miss Irva Belle. She, Moma and Miss Maudine were discussing all the wonderful recipes they got at Mary B Maw’s funeral last week. Mary B Maw was Miss Maudine’s twin sister. Miss Irva Belle said that they might look alike but they were as different as daylight and dark.  She said Mary B Maw was one of the sweetest people she had ever known. Miss Maudine just rolled her eyes and shook her head. Those two are sights. Well anyway, this month’s recipe is the cake Miss Irva Belle served with our coffee.  It’s one of the recipes from Mary B Maw’s wake. This is what you will need to make your Eternally Delicious Coffee Cake.
           Cake:
            Pam for spraying the pan
            1 package yellow cake mix
            1 cup sour cream
            ¾ cup vegetable oil
            4 eggs

           Filling:
            1/3 cup honey
            1/3 cup light brown sugar, packed
            2 T. cinnamon
            ½ cup chopped pecans
          
           Glaze:
            2 cups confectioner’s sugar, sifted
            1/3 cup milk
            1 t. vanilla

Preheat oven to 350 degrees.  Lightly spray 9X13 baking pan with Pam.  Place cake mix, sour cream, oil and eggs in a large mixing bowl and blend with mixer for about 3 minutes or until batter is thick and well blended.  Pour batter into prepared pan.  Drizzle honey on top of the batter.  Mix brown sugar, cinnamon and pecans and sprinkle on top of batter and hone. Bake at 350 for 30 minutes or until toothpick inserted in centers comes out clean.

Southern funerals are not just ceremonies. The day is filled with tears as well as laughter, with singing and preaching and the food-oh my goodness- the food is better than Christmas dinner. After the burial ceremony, everyone returns to the home of the deceased and the meal is “laid out” on a table covered with a starched white tablecloth where an assortment of food-filled dishes adorns every inch.  There’s fried chicken, ham, butterbeans, peas, fried corn, stuffed eggs, sliced tomatoes, home canned green beans, all sorts of potatoes, squash, pecan pie, banana pudding, chocolate cake and an array of other foods.  Lord, I can taste it now! There is always someone who just naturally has a gift for organizing the food and taking care of the kitchen. There are no long hours of planning and preparation.  Things just come together as friends and neighbors show their love and respect for each other by contributing what they can.  There is no complaining and there is always plenty for everyone.  Children run and play without toys and computer games.
     The host or hostess retells old stories and catches up on gossip about everyone else. There are more lies told than fleas on a dog.  

     Laughter at funerals might be unseemly, but I once heard a wise lady say, “We enter this world crying.  Isn’t it only fitting that we should leave it laughing?  After all, death is not the final exit, only a revolving door.”  At the end of the day, Miss Maudine said she wished Mary B had been there to enjoy it.  She so loved a gathering.  Somehow, I think she was.

     I hope you enjoy sharing a cup of coffee and a piece of Eternally Delicious Coffee Cake with a friend or relative and enjoy the simple pleasures of life.  Take care and God bless and keep you.  See you next month.

Hey everybody, hope all of you are enjoying a wee bit of heaven here on Earth. Happy March to you but beware the Ides of March!! Have you ever wondered what that means? I know I have. I thought it was some kind of spell placed on you if you didn’t beware or maybe the Ides are a couple of weird twins who roam around in the month of March looking for whomever they can devour, somewhat half dog and half man type of being. I decided to do some research to find out and much to my relief here is what I found. Of course, we know Julius Caesar was murdered by Brutus during the Ides of March and consequently, after that, Roman rulers were careful during the Ides to put on a little extra security. I suppose they patted down everyone who entered the castle and confiscated all spears, knives and liquids or gels that were in grails over 3 ounces. Any pieces of armor left unattended were reported to the Sheriff of Nottingham and the owners were hunted down and dealt with accordingly. All this explains the “beware” part but I had to look further for the explanation of the Ides. As it turns out, each month has an ides. It simply means the 15th day, so the Ides of March is March 15th. In Roman times the 1st day was called Kalends ( derived from calendar ). This word was extended in Latin to Kalendium which means account book. The 1st was when Romans paid their bills. Not much has changed in that regard except I’m sure we have more bills. The 7th was known as the Nones. Other days were named by counting backwards from the Kalends, Nones or Ides. For example, March 3rd would be V Nones ( 5 days before the Nones with the Nones counted as one of the 5 days.) Sooooo, you can figure it like this: March 1st – Kalends, March 2nd – VI Nones, March 3rd – V Nones, March 4th – IV Nones, March 5th – III Nones, March 6th – II Nones or Pridie Nones which is Latin and March 7th is Nones and so on. I hope your were enormously enlightened by these facts. You never know when you might be on the Jeopardy game show or something!!

Anyway is the word I’m looking for. Miss Irva Belle Goodman gave me the most delicious chicken recipe I think I’ve ever tasted. Her mother, Sadie Belle O’Brien Goodman used to make it. I love getting these old recipes. I make such a mess when I cook, though. Miss Irva Belle says if you don’t want flour on your clothes, stay out of the mill. She is always sharing little Irish sayings with me, like the time she told me it was only the Lord who could make a racehorse out of a jackass. You know, the Irish have such a nice way of telling a person to go to hell that they look forward to making the trip. Miss Maudine, one of Miss Irva Belle’s friends is Irish, also. They were visiting me the other day when they got into a political discussion. I have one thing to say. Don’t get in the middle of two Irish ladies who get cross with each other. If you try to referee you might as well be whistling jigs to a milestone. They have tongues that could clip a hedge and can talk the teeth out of a saw.

Here’s what you’ll need for your Spirited Irish Chicken Bake:

3 large whole chicken breasts, split, skinned, washed and patted dry
5 Tablespoons all purpose flour
Salt and Pepper to taste
½ cup Canola oil
2 ( 10 ¾ oz. ) cans cream of chicken soup, undiluted
1 Tablespoon soy sauce
1/4 cup toasted slivered almonds
2 Tablespoons toasted slivered almonds
½ cup beer
1 ( 3 ounce ) can sliced mushrooms, drained

Lay prepared chicken on paper towels to absorb moisture. Combine flour, salt and pepper in a shallow dish ( I use a pie plate ). Dredge chicken in the flour mixture and brown in a skillet in heated Canola oil. Place browned chicken in a glass 9X12 pyrex casserole dish. Combine soup, soy sauce, beer, mushrooms and ¼ cup slivered almonds. Pour this mixture over the chicken. Bake uncovered at 350 degrees for 1 hour, basting occasionally. Sprinkle with 2 Tablespoons slivered almonds when done. It is so tender, makes its own sauce or gravy and will feed a hungry bunch of 6 people. Sometimes I use 1 ½ times the ingredients for the soup mixture if I want lots of gravy.

Whip up some mashed potatoes or maybe some rice and a green veggie, make some angel biscuits and sweet tea and you’ll have a meal that is fit for the angels.
 I hope you all have a lovely Spring and get on in your kitchen and cook. You’ll never plow a field by turning it over in your mind. I’ll leave you with this Old Irish Blessing:

May love and laughter light your days,
And warm your heart and home.
May good and faithful friends be yours,
Wherever you may roam.
May peace and plenty bless your world
With joy that long endures.
May all life’s passing seasons
Bring the best to you and yours!

Moma sends her love and says if God sends you down a stony path, may he give you strong shoes. God bless and keep you until we meet again.

Happy Valentine’s Day to everyone,

I hope you all had a wonderful Christmas season and you are getting back to normal now. It’s hard to tell about the weather these days. Sometimes it seems winter is coming to stay for a little while, not that my bones are excited about cold weather, but it’s a necessity for Mother Nature to do her job well. Otherwise, we’ll be overcome with pests and unwelcome varmints this spring and summer. Other times with all this stormy weather, I think spring is going to be early – wishful thinking I’m sure.

You know, I started thinking about winter and what is really good about it and even though I’m a warm weather loving person, I found that with these thoughts came more appreciation for the chilling months I spend hibernating under afghans and sipping hot tea while I’m reading or watching television. It’s a time of purification , of cleaning the system, of balance. With winter comes quiet, rest, holidays, family, cinnamon, cocoa, warm soup, fireplaces, reflection time to renew and set goals, renewal of nature, a pathway to spring and a time to heal. These are all good things that winter brings.

On the other hand, I’m reminded that even though these blessings of winter are enjoyed by many, there are others who experience winter in a less appealing way. There are exploding fuel bills, reminders of lost loved ones, people who are sick or just down on their luck. There is loneliness, homelessness, harsh weather, illness and depression. You know, it seems much harder to see nature’s beauty in winter, but when we put our minds to it, we can see the beauty on a GRAND scale when we share our love for others. By helping those whose winters aren’t so cozy and comfortable as ours, we can help the balance of nature and find the real beauty in each day. Share a bowl of warm soup or write a note of care and concern. Pick up the phone and tell someone you love them and help chase the blues away. Give someone a warm blanket you bought with the money you saved by turning your own thermostat down just one degree, pray for someone and let them know, visit, chop some firewood and give it away, take someone’s picture and put it in your album, then give them one of you. Winter is a time of hope. We can better appreciate something we have to wait for. Miss Irva Belle Goodman says that winter is just the beginning of spring. She gave me this recipe for Winter’s Delight Hot Spinach Dip. She told me she likes it because it is warm and inviting unlike most spinach dips that are cold. Take a bowl to someone you love this Valentine’s. It isn’t pink or red but it will put a smile on their face just like it did when she brought me a pretty bowl filled with the delicious potion. Here’s what you’ll need for your dip.

2 Tablespoons butter

¼ cup chopped onion

2 cloves (about 1 teaspoon) minced garlic

1 Tablespoon all purpose flour

1 ¾ cup half and half

2 packages (9oz. size) frozen chopped spinach, thawed and squeezed to remove the water.

1 can (8 oz.) sliced water chestnuts, drained

1 cup shredded cheddar cheese (mild or sharp)

1 envelope Knorr dry vegetable soup mix

¼ cup shredded Parmesan cheese

Preheat oven to 425 degrees. Melt butter in a large saucepan over medium heat. Add onion and garlic. Cook and stir until onion is slightly tender (about 2 or 3 minutes). Add flour. Cook and stir well one minute. Add half and half stirring constantly until mixture boils and somewhat thickens (about 2 minutes). Remove from heat and add spinach, soup mix, cheddar cheese and water chestnuts. Mix well. Spoon into a baking/serving dish and sprinkle with Parmesan cheese. Bake until cheese is melted (about 10 – 15 minutes). Serve warm with tortilla chips or bagel chips.

This is the best spinach dip I’ve eaten. It’s quick and easy to make and everyone raves about it. 

I hope you all have fun winter days ahead and enjoy all their blessings. Miss Irva Belle is busy in her kitchen these days making all kinds of Valentine’s gifts. Speaking of Valentine’s Day, do you know the story of Saint Valentine? It goes something like this. A man named Valentine was a leader in his church. The Roman law at that time forbade marriage but Valentine believed this to be wrong so he secretly helped couples to get married. When the Roman leader found out, he jailed Valentine. It is said that Valentine fell in love with the jailer’s daughter who brought his meals to him each day. He wrote a love letter to the woman of his dreams and signed it “From your Valentine”. He died on February 14^th and today we celebrate the sacrifice he made for the sake of love. Now, go make some Winter’s Delight Spinach Dip and share it with someone.

Who’s that at my door? It’s Moma. She’s holding the biggest, red dog biscuits I’ve ever seen. She brought my dogs, Lucky and Bailey their Valentine’s presents. I guess I’ll have to get the recipe from her now that she has them spoiled. The last time she made fancy dog biscuits, my son in law ate half the sackful before we noticed. He was chowing down with a glass of cold milk when my grandson came into the kitchen and asked, “ Daddy, why are you eating Lucky’s cookies?” He ran to the bathroom and you know the rest of the story. Anyway, have a wonderful Valentine’s Day and stay safe. Moma sends her love, too.

Greetings Everyone,

     It’s Christmas here in the South and what a fabulous time it is! There’s decorating to do, cooking, visiting, church services to attend, Christmas cards to send, school plays to enjoy, storytelling, music and concerts to hear, giving and sharing in so many ways. Families get together this time of year more than any other and often put aside differences they have had all during the year. Why is this so? Christmas does something to our hearts. The warmth melts them and we tend to see the good in others at Christmas.

     With each day in December, there is anticipation of greater things to come. There’s hope and joy and love. We light candles, sing and send greetings to each other. We tend to put our daily concerns and worries aside and reflect on peacefulness and the happier side of life. We bake goodies to share and look for ways to show others we care. Even without all the commercialism and even if Santa never came, Christmas would still be the grandest time of year. In fact, wouldn’t it be nice to go back to a simpler time when gifts were not so extravagant and the Jones’ didn’t try to outdo the Smith’s with all the Italian twinkle lights and super parties.

     Unfortunately, after all the festivities are over we go back to our same old SCROOGE-ical ways. We fuss about having to give or go to another function, clean the house or prepare another meal, or pretend to welcome guests who are really only in our way. We think it will never end, just one more thing to do. Like a cooled off candle, our hearts harden back and life trudges on as usual.  Don’t you miss that good feeling? Why can’t everyday be like Christmas? Where have I heard that before? Oh yes, Elvis said it. Anyway, it certainly would be nice if we thought as much about what we could do for others as we think of what we can do for ourselves. It reminds me of a saying,  “first yourself, then your friend, anything left, self again.”

     I was visiting Miss Irva Belle Goodman a couple of days ago and she happened to be decorating for the holidays when I stopped by. It was so pleasant to smell the aroma of the fresh greenery she used. The wreath on her front door was made of pine and magnolia with a touch of Nandina leaves and berries for color. It was beautiful and she showed me how she used oasis to keep it fresh throughout the season. She had made a garland of pine to go around the door and another for her staircase. Her mantel was adorned with more magnolia, some apples and nuts. It was lovely. Of course her tree was a fresh cedar cut from the woods behind her house and smelled so wonderful. We strung colored bubble lights that must have come over on the Mayflower all around it and hung homemade ornaments from her work over the years. There were little quilted ones, animals made of felt, paper sack gingerbread men, painted hollow eggs, and lots of other interesting ones.    We had such a good time working together to fancy things up for Christmas and I thought of how little money she spent on some of the most beautiful decorations I had ever seen. She invited me to stay for a cup of wassail when we had finished while she shared recipes with me. Now I’m going to share one of her gifts to me with all of you. Here’s what you’ll need for your Pecan Cornbread Dressing.

I large skillet of cornbread ( see recipe ) crumbled
3 slices of day old white loaf bread torn in bite size pieces
½ package ( small size ) Pepperide Farm Herb Seasoned Stuffing
Broth from your turkey or canned chicken broth- you’ll have to judge this amount by the consistency of your dressing- usually about 8 to 10 cups will be enough
1 can cream of chicken soup
1 cup milk
½ stick melted butter if using canned broth or ¼ stick if using fresh broth
4 beaten eggs
1 cup chopped pecans ( optional )
2 tablespoons poultry seasoning
1 ½ tablespoons salt
1 teaspoon pepper
1 ¼  cup chopped onion
1 ¼  cup chopped celery

Place onion and celery in a saucepan with 1 can chicken broth and bring to a boil. Cook about 3 minutes. Set aside.

Place crumbled cornbread in a very large bowl.  Add loaf bread, seasoned stuffing, cream of chicken soup, milk and butter. Add several cups of broth to moisten and add eggs. Stir well and add cooked celery and onion using the broth also. Then add chicken broth until dressing is the consistency of thin pudding stirring often as you add and check.  It does not need to be dry, nor does it need to be runny. It needs to be pourable, like your cornbread batter, if that makes sense.  It’s hard to describe.  Then add salt, pepper and poultry seasoning. Stir well.  Last, add pecans and mix well. Spray a large, oven proof, glass casserole ( at least 9X12) with cooking spray and pour dressing into dish. Bake at 350 degrees for about an hour or until lightly browned and set. You can make a few days ahead and freeze. Be sure to cover with foil and thaw before cooking. Giblet gravy goes well with this. 

Skillet Cornbread

3 cups self rising cornmeal mix
2 ¼ cups milk
1 tablespoon canola or vegetable oil
Cooking spray

Mix cornmeal mix with milk in a medium sized bowl, stirring until lumps are gone. Add oil. Stir and pour into a large skillet( about 10 inches) that has been sprayed with cooking spray. I like to use a cast iron skillet. If you use another kind, make sure the handle is ovenproof. Cook cornbread at 400 degrees until golden brown, usually about 25 minutes or so, depending on the size of your skillet. Let cool before handling to avoid burning your fingers.

Miss Irva Belle told me that when she was growing up, the Christmas meal was such a tradition in her family that nothing was ever different.  Family made a special effort to be at her parents’ home on Christmas day. There was Sadie Belle and Hank, Miss Irva Belle’s parents, her brother Earl, cousins Gracie, Mavis, Pauline, Robert, Billy, little Etta Mae and Newbaby.  Their parents were Lucille and Big Ed, who was Hank’s brother. Aunt Geneva, Sadie Belle’s sister, and her husband Claude never missed. Their only son, Nathan, was killed in the war and they always talked about things he enjoyed about Christmas. Sadie Belle caringly displayed Nathan’s photograph on the huntboard so he could be a part of the festivities. Big Ed brought the Hagerman twins each year. They lived nearby and worked with him. They had no family so Big Ed filled in. 

The food was always the same- turkey and dressing with cranberry sauce, home canned green beans, potatoes in several forms, fried corn, squash with onions, purple hull peas, turnip greens, butter beans, homemade rolls and ambrosia. There were all kinds of desserts brought by relatives including pecan pie and fresh coconut cake. Aunt Geneva made the best coconut cake in America. The men would gather on the back porch early on Christmas morning to peel and cut the oranges for the ambrosia. Hank always sat at the head of the very large dining table, carved the turkey, asked blessings on the meal, talked a little about the ( real ) reason for the season and after a day of visiting, reminiscing and nursing their over extended, ready to explode tummies, Hank would clang a spoon against a glass and call everyone to gather around.  He would thank everyone for coming, tell the ladies how delicious the food was and mention how the kids were growing up so fast. He would remind all to take care of each other and then he would recite the same poem year after year. Miss Irva Belle still remembers it word for word.

          Christmas is long awaited and brings good cheer
          We’ve celebrated yet another year
          And as we part we shed a tear
          Now everybody get the hell out of here

Everyone would laugh and say their goodbyes, then head home. But they always looked forward to the next year. 

Well, I do hope you enjoy making and eating Miss Irva Belle’s dressing as much as I do. I want to wish everyone a blessed and wonderful Christmas and may your New Year be filled with joy and happiness. Oh, and Moma says drive safely as you travel to see your loved ones during the holidays and may God hold you in the palm of His hand.

Hello Everyone,

     Well, it has finally cooled down a bit and fall is in the air.  I’m looking forward to the array of leaf colors however brief it may be here in the South.  I love sitting in the rocking chairs on my front porch during the crisp mornings, sipping hot coffee and letting my mind meander through the memories of days gone by.  Miss Irva Belle Goodman was over early the other morning to share a cup with me as well as a slice of her famous apple cake.  It was soooo delicious my mouth is watering just thinking about it.  And yes, you can bet I got the recipe.  It is so good and easy that I wanted to share it with y’all.  You’ll need the following for your Fabulous Fall Harvest Cake:

1 cup Canola or vegetable oil
2 cups sugar
2 eggs
2 ¼ cups plain flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
3 ½ cups Red Delicious apples, peeled and chopped ( usually 3 large apples 
       makes the right amount )
1 cup pecans, chopped
1 teaspoon vanilla

Glaze:
1 stick butter
1 cup light brown sugar
¼ cup evaporated milk

     To make this delicious concoction just combine the oil and sugar.  Add eggs and beat well.  Sift the dry ingredients into the egg mixture and mix well. Add vanilla.  Stir in,  don’t use your mixer here, the apples and nuts. Blend well.  Bake in a greased and floured bundt or tube pan at 350 degrees for 1 ½ hours.  This cake freezes well if you want to make it ahead.  When cake is almost done, blend the glaze ingredients in a saucepan.  Bring to a boil and boil for 2 minutes.  When the cake is removed from the oven and still hot, pour 2/3 of the glaze over top while it is still in the pan. Let it soak in while pouring.  Remove from the pan when cool and pour rest of glaze over the cake.  If it has gotten too thick to pour, just heat a little and it will pour just fine. 

     Miss Irva Belle makes this wonderful cake each autumn from the fresh Red Delicious apples her brother sends her from Washington state every year.  While we were having coffee she told me the story of how this tradition came to be.  It was her tenth birthday and all the family was present for the celebration.  Aunt Qumine, Uncle Feldon, all the cousins and of course, her older brother, Earl, were there sitting around the table talking about the grand meal they had just eaten and anticipating the wonderful dessert Sadie Belle, Miss Irva Belle’s mother, had made.  She always had a way of turning whatever they had into a magical delight.  Since it was October, apples and nuts were plentiful.  So, for the birthday cake, Sadie Belle made a fabulous apple cake.  You know, apples are a wonderful food.  They were thought to have originated in Asia during the Roman Empire period.  The first ones ( besides the one Eve ate ) were small, wild, sour apples that were mostly core and seeds.  The Romans cultivated these apples using the grafting method and through the centuries there have come to be more than 7500 varieties of apples.  The term apple was in early times given to many fruits and vegetables including pomegranates, potatoes, tomatoes, oranges, peaches, eggplants, melons, quinces and others.
    
     Apple trees are beautiful! Their branches tend to twist and look distorted.  What an artistic delight! In the spring, they are covered with clusters of fragrant blossoms.  Then, smooth or soft fuzzy leaves, depending on the variety, cover the branches and lovely colored fruit begins to slowly develop until ready for harvest.  I suppose that is why among every child’s first art creations is the lone tree filled with luscious red apples situated on a green hillside under the blanket of a big yellow sun.  Did you know  that apple wood is used for making golf clubs?  Apple wood also adds an excellent flavor to smoked foods and apples are a great way to freshen breath and clean your teeth when a toothbrush isn’t available.  Apples contain two natural kinds of sugars, fructose and sucrose.  That’s why they taste so good and sweet and they also help lower cholesterol. 

     Apples were a favorite of the American colonists.  They brought pips ( apple seeds ) from Europe in the early 1600’s and a few years later enjoyed apple pie, apple fritters, apple juice, apple cider, apple butter, apple jelly, apple sauce, apple dumplings, apple cobbler, apple cake, apple rings, I almost said shrimp, ( Forest Gump ) apple decorations at Christmas and so on.  It seems rather odd, or does it, that the fruit Satan used to tempt Eve was used by the Colonist and by us today, to celebrate the birth of Jesus.  It just goes to show that the Lord has the upper hand. 

     We can’t talk about apples and not mention Johnny Appleseed, one of my favorite characters.  He was a legend who traveled the country with a bag of apple seeds slung over his back and scattered them to create a land full of apple trees. But you know what, there really was a Johnny Appleseed.  His real name was John Chapman.  He was born in Massachusettes in 1774.  He was dedicated to apple cultivation and started numerous apple nurseries in the Northeast.  He eventually moved west to Ohio and Indiana where he raised more of the wonderful fruit that is a member of the rose family.  He was a little more sophisticated than the legend but none the less, his love for apples was the same.  Anyway is the word I’m looking for.  Back to Miss Irva Belle’s birthday celebration.  While everyone was anxiously awaiting  the crowning touch to the meal, Earl slipped into the kitchen and balanced the lovely antique cake plate which held the delicious birthday cake on three fingers like a waiter in a fancy restaurant.  He began to waltz into the dining room turning around and around, showing off the prize and entertaining everyone when he tripped on the edge of the oriental rug and the cake went flying through the air and landed on the floor.  Needless to say, it was in pieces and so was the antique cake plate.  Earl felt terrible and to this day, he is still trying to make up for the mess up. He lives in Washington state and has several apple trees on his place, so Miss Irva Belle gets to enjoy the fruits of Earl’s labor every fall and the tradition of apple cake lives on.

     Well, I guess I’ll go and have an apple ( my favorite is the Gala ) and read a little from Magic City Moments. You know what they say, “ An apple a day keeps the doctor away.”  Moma will be here in a little while to pick up pecans in the backyard and I’ll go out to help her.  You know, “ the apple doesn’t fall far from the tree.”  I see that everytime I look in the mirror.  Have a safe and funfilled fall and enjoy your Fabulous Fall Harvest Apple Cake.

Hi there!

Can you believe fall will be here in a few short weeks? With this heat it seems like lightyears away. School has started, football season is here and we’re all getting ready for those wonderful fall get-togethers. Whether it’s outside under the shade of the old oak tree or inside around the kitchen table, celebrations and food are always the focus of fall.

Speaking of food, I want to share a simple, but delicious recipe with you that I know you are going to love. Captivating Corn Salsa Dip can be made ahead and keeps a couple of weeks in the frige. What could be better for that spontaneous get-together, tailgating, or when that certain someone wants to sit outside in the cool of the evening under the starlit sky and leisurely share their day with you? Excuse me for a minute. I’ve gotta run and make some Captivating Corn Salsa Dip to have on hand- just in case! I’ll be right back.

For your Captivating Corn Salsa Dip you will need the following:

1 can Allen’s field peas with snaps, drained

1 ½ Tablespoons minced garlic

1 can white shoepeg corn, drained

1 can Original Rotel, drained

1 can diced tomatoes, drained

1 bundle green onions, chopped

1 small bottle Zesty Italian salad dressing

1 pkg. Scoops corn chips

Just place all of the above ingredients in a refrigerator bowl. Stir to mix. Place a cover on the bowl and refrigerate overnight. Drain before serving with Scoops or your favorite corn chips.

I was talking with Moma and her friend, Miss Irva Belle Goodman the other day. They were planning a birthday party for their friend, Miss Maudine Melton who is turning 90 in a few days. It is supposed to be a surprise but knowing Miss Maudine, I’m not sure who’ll get the biggest surprise. Miss Maudine is very active for her age. She stands tall without the tinest stoop. She drives, goes to dances, tells jokes and cusses every once in a while. I remember a couple of years ago, she was on her roof cleaning out her gutters when she slipped and fell. She came rolling off that roof like a barrel and landed right on her feet if you can believe that! She was a little stunned and her legs and feet stung a bit but she was alright and still in one piece. Miss Irva Belle was there at the time because she told Miss Maudine never to get on her roof when she was alone because it was just toooooo dangerous. Anyway, when Miss Irva Belle began making a big fuss and checking to see if Miss Maudine was hurt, Miss Maudine replied,

“ Oh hell, Irva Belle, I’ve had worse cuts in my eye.” Anyway, Moma and Miss Irva Belle wanted some suggestions as to what to serve at the party. I gave them the recipe for Captivating Corn Salsa Dip. Miss Irva Belle said she would need to add a bottle of Tobasco in order for Miss Maudine to like it. She must have a stomach of steel.

Well, I hope you all enjoy your Captivating Corn Salsa Dip and be sure to get together with friends real soon. There’s nothing better than Southern hospitality and fellowship. It’s good for the heart and the soul. Gotta run! Miss Maudine is here swimming laps in the pool and she needs a towel.

Hello to All,

     I hope you are having a super summer.  After all that dry weather, I think every prayer for rain was answered.  The grass has gotten green again and the cows have food.  We can was our porches and breathe fresh air.  Thank you, Lord, for the rain. 

     Have I got a recipe for you this month!  These fried tomatoes are gorgeous enough for the fanciest of parties and delicious too.  You can use green, red or yellow tomatoes, whichever suits you.  I call them Tywanda’s Fried Green Tomatoes because they’ll knock your socks off when you take a bite.  Remember in the movie, “ Fried Green Tomatoes”, when Evelyn’s ( Kathy Bates) parking spot got taken by a couple of inconsiderates.  She mustered up her courage and yelled, “ Tywanda!!” Then, she moved them right out of the way, car and all, backed up and pulled straight into that parking space. 

     For your fried tomatoes you’ll need the following:

           4 or 5 firm, unpeeled tomatoes, sliced about 1/3 inch thick
           3 eggs, beaten
           1 cup Italian bread crumbs
           1 cup finely grated Romano cheese
            Peanut oil
            Feta cheese
            Parsley, chopped
            Remoulade sauce ( see recipe to follow)
    
     Put beaten eggs in a shallow dish, like a pie plate.  Mix bread crumbs and Romano cheese in a medium bowl and place all next to your skillet.
     Slice tomatoes and let stand in layers between paper towels until ready to     
     cook.  I use an electric skillet set on 350 degrees.  Put about half an inch   
     or so, of peanut oil in bottom of skillet and make sure it is hot before
     cooking tomatoes.

     I remember when I was a child, Moma and I used to go Downtown with Miss Irva Belle Goodman and have lunch at some fancy place.  I don’t remember the name of the restaurant, but she always ordered fried green tomatoes.  One particular outing, Miss Irva Belle couldn’t eat all of her tomatoes so she took out a little glass bowl with a top that fit it from her giant purse.  I never saw anyone carry a purse as large as Miss Irva Belle’s.  I’ll bet she had just about everything in that purse.(I was always scared of her purse). That was before plastic wrap and ziplock baggies.  Anyway, after lunch we would always go shopping at Pizitz or Loveman’s.  This particular time we went to Pizitz.  We had all gone down to the bargain basement to look for some shoes for Moma when Miss Irva Belle heard there was a sale on ladies fine dresses.  She decided to take the elevator upstairs and shop while we continued to look for Moma’s shoes.  You know, Pizitz was the largest single department store in the entire Southeast.  It was built around 1899 and was known for its beautiful architectural example of terra cotta tile. Back then, the elevator was operated by a little man in a bellman’s uniform.  Well, anyway, Moma found the shoes she couldn’t live without and we decided to go back upstairs to see what Miss Irva Belle had found in ladies dresses when we discovered - you guessed it!  The elevator had malfunctioned and the door wouldn’t open and yes, Miss Irva Belle was in there.  It took quite some time for the repairmen to get there.  We were all standing around worried sick about Miss Irva Belle’s condition when the door finally opened.    There sat Miss Irva Bell and the elevator operator picnic style eating fried green tomatoes.  She had spread a linen napkin from that gigantic purse on the elevator floor.  They were laughing and talking like old friends. 

     Well, now you’re ready to fry your tomatoes.  Just dip the tomatoes in the beaten eggs, then coat with the crumb mixture.  Place coated tomatoes in hot oil and fry, turning once,  when medium brown.  Drain on paper towels when done.  Place tomatoes on serving dish while hot and drop a dolop of Remoulade sauce on top.  Then  sprinkle with Feta cheese over sauce and top with a pinch of chopped parsley. They are best served warm. Just yell, “Tywanda” and get out of the way.  

     You know, tomatoes are amazing.  There are over 4000 varieties ranging from small grape tomatoes to the Ponderosa which can weigh as much as 3 pounds.  The best way to choose a good flavorful tomato is to smell the stem end.  If it smells like it just came from the garden, then it will taste like it too.  Never refrigerate tomatoes.  It destroys their flavor.  You can put them in a paper bag or dark pantry for a few days if they need to ripen but it isn’t a good idea to set them in your sunny kitchen window.  They will get soft and lose their flavor.. 

     The Italians called the tomato Pomodoro, or apple of love or golden apple.  The European tomatoes back in the 1600’s were yellow. Here in America during Colonial times, the tomato was used as a decorative plant because the aroma of the leaves led the colonists to think the plants were poisonous.  They thought eating them would turn one’s blood to acid.  It wasn’t until the 1800’s that the tomato became a popular food here in America.  Now we hardly eat a meal that doesn’t contain some form of the delicious fruit or is it a vegetable?  Maybe it’s just a very large berry! 

     Here’s what you will need for your Remoulade sauce.  It is also wonderful served with shrimp or crab cakes. 

          1 teaspoon minced garlic
          1 ½ teaspoon prepared mustard
          1 ½ cup mayonnaise
          1 tablespoon Worcestershire sauce
          1 tablespoon paprika
          1 ½ teaspoon horseradish sauce
          2 tablespoons vinegar
          Dash of salt and pepper

     Blend all ingredients and chill until ready to use.   This makes about 2    
     cups. 

Well, I hope you all enjoy your tomatoes.  My mouth is watering just sharing this recipe with you. Hey y’all!  Moma just called.  She must have read my mind.  She said, “ Honeypie, I’ve made fresh peas, creamed corn and fried green tomatoes for lunch.  Want some?”   I’m sorry folks, but I’ve got to run.  There’s somewhere I have to be in a few minutes.  Have a safe and fun summer. 

Hi Friends,

     I was just thinking about what would be good to share with you all this month when my son called and wanted the recipe for my punch.  That’s what my family calls it -  Moma’s Punch.  I always keep a supply of it in the freezer because it goes great for any occasion.  You can take out the whole recipe or just a little for one serving.  Spring, summer, winter or fall, this punch is fabulous anytime.  I thought I’d make it sound a little fancier by changing the name from Moma’s Punch to Heavenly Peach Punch with Pizazz.  How’s that?  It’s so EASY to make.  It’s like catching fish in a barrel.  Here’s what you’ll need to make 2 gallons of your punch:

     2 - 3 oz. packages of Peach Jello
     2 cups boiling water
     1 cup sugar
     2 cups cold water
     4 ( .23oz. ) packages unsweetened Pink Lemonade Kool -Aid mix
     2 - 46 oz. cans pineapple juice
     2 - 2 liter bottles 7-UP or Sprite, chilled

I always love sitting on the porch with friends and serving this slushy concoction.  It’s so refreshing and delicious.  I remember the day Moma, Miss Irva Belle Goodman, Miss Maudine Melton and I had gone out on Miss Irva Belle’s veranda to enjoy the flowers and visit.  I was about fifteen at the time.  Moma, Miss Irva Belle, and Miss Maudine had been to the Ladies Auxiliary luncheon and they all had on hats.  That was back when ladies wore hats and gloves to everything. I never could understand why they wore those little white cotton gloves in the summer.  I always liked to touch things and you couldn’t feel a thing with them on.  Well, as they sat and chit-chatted about how beautiful nature was, a barnswallow made itself at home on one of the blades of the ceiling fan right above Miss Irva Belle’s head with her lovely luncheon hat crowning the glory.  Well, as the old saying goes, “nature calls” and it called that barnswallow right on top of Miss Irva Belle’s gorgeous hat.  Just as Miss Irva Belle looked up to see what had happened, nature called again.  There was a lot of excitement then.  It sounded like three Aunt Bea’s scolding Opie for not putting the toilet seat down.  Anyway is the word I’m looking for.

     To make this wonderful punch, you simply combine the jello and boiling water.  Stir until jello is dissolved.  Then add sugar and continue to stir until sugar is dissolved. Pour into a large container.  I usually use the top of a Tupperware cake taker.  Add the next three ingredients ( water, Kool- Aid mix and pineapple juice ) and mix well until all is dissolved.  Divide mixture and put into two heavy duty gallon size zip lock bags.  Seal and freeze.  When ready to serve, place in a punch bowl, one bag at a time and partially thaw.   Add one bottle of 7-UP or Sprite to each bag of punch concentrate and stir gently until slushy.   

     Speaking of hats, I just returned from the 133rd running of the Kentucky Derby in Louisville.  Those horses are so magnificent!  They shine like the sun, prance like royalty and run like…….the wind.  There was every kind of hat one could ever imagine all around me.  My eyes were as busy as a Secret Service agent at Disney World trying to see them all.  There were some doozies - mens and womens both!  I think I even saw Miss Irva Belle’s old barnswallow hat.

     It’s hard to imagine that the Run for the Roses has been going on for 133 years.  Guess who started the whole thing.  Meriwether Lewis Clark, Jr. built Churchill Downs in Louisville in 1875.  His desire was to rival England’s Epsom Derby so he studied the tracks and races there and then established the Kentucky Derby which was a regional race back then.  Churchill Downs began losing money and after a few years was headed for bankruptcy until 1902 when Colonel Matt Winn took over the track and with his expertise in marketing, he persuaded many of the thoroughbred owners from New York, the horse racing center of America, to enter their horses in the Kentucky Derby.  By 1920, the Derby was the best known race in North America.  The Kentucky Derby is the first jewel in the Triple Crown and is always held on the first Saturday in May.  There are festivities all week long in Louisville. They say that the preachers even give out tip sheets the Sunday before the race.  It reminds me of Mardi Gras in Mobile but that’s another story for another day.  Some of the more famous winners were Joe Cotton, 1885, War Admiral in 1937, Citation in 1948 and Secretariat in 1973.  I was fortunate enough to have seen Smarty Jones, Barbaro ( poor guy ) and Street Sense race.  It was a great event this year but between Anna Nicole Smith’s baby’s daddy, Larry Birkhead, the Queen of England, the hats and the mint juleps, Churchill Downs was a Secret Service agent’s nightmare. 

     Well, I hope you all enjoy this great punch recipe that has been in my family for fifteen years.  Everyone always asks for the recipe but I just say, “It’s a secret!”  I wanted my readers to be the first ones I shared it with.  I wonder what all the fuss is about!  Moma just came in from the front porch flailing her arms and saying something about the barnswallows.  I TOLD her not to go out there with her new hat on.  Some people just never learn.  Anyway, have a fabulous Memorial Day and take care.  I’ll see you next month with a special surprise.  I’m going to click on MCM’s This and That, relax and read a little while.

Hi there folks,

     Well, do you think spring has finally sprung?  I certainly thought it had a couple of weeks ago with that nice warm weather we had all March long.  I bought the most gorgeous bedding plants and set them out in every bed in my back yard.  They looked so beautiful and I was very excited about getting all that work done when Moma told me that Miss Irva Belle Goodman had sent me a message.  She said for me to be sure and cover my plants during the cold snap.  My first response was “what cold snap -  it’s spring!!”  The next day, like magic, I had to flip my thermostat from cool to heat.  I’ve learned to wait until Miss Irva Belle plants her verbenas before I step a foot near Busy Bee Nursery.  Miss Irva Belle has the most beautiful purple, white and red verbenas I have ever seen.  They blanket the edges of the brick path that runs from the street to her house and drape over the walk’s shoulders like a queen’s cape.  She definitely has the green thumb syndrome.

     Speaking of spring, don’t you just love to pick up the first spring issue of your favorite magazine and see a picture of something luscious to eat- like banana pudding?  That soft yellow color against a pretty white tablecloth, surrounded with little delicate yellow and white flowers makes one want to sprint straight to the kitchen and get out the pots and pans.  Then reality hits and you realize that you had lost your mind for a moment.  But guess what!!! I have a banana pudding recipe for you that is soooo EASY and it will make your tongue beat your brains out trying to eat it fast enough.  You’ll need the following ingredients for your Best Ever Banana Pudding.  By the way, it makes a bunch.  I usually use two 9 X 13 glass baking dishes- one to keep for my family and one to give away.  You can half the recipe if you prefer.

2 – 3.4 oz. pkgs. Jello Instant Banana Cream Pudding and Pie Filling Mix
3 cups cold milk
8 large, ripe ( but firm ) bananas sliced about ¼ inch thick
2 boxes vanilla wafers ( I buy store brand )- reserve about 5 or 6 wafers
8 oz. bowl whipped topping ( again store brand is just fine)
8 oz. container sour cream
1 can sweetened condensed milk ( store brand )

     You know, bananas are really a great food.  Not only are they delicious, but they are very nutritious.  They contain NO fat or cholesterol and are very low in calories.  They have excellent digestive properties so they can be eaten often.  Bananas are full of protein and are a super source of energy, particularly for athletes.  They contain magnesium, iron, potassium and a number of vitamins including vitamin C.  Guess what!! They have almost no sodium at all.

     Anyway, line the bottom of the 9 X 13 dishes with a layer of vanilla wafers, then a layer of bananas on top of the wafers.  Repeat this step ending with wafers until dish is ¾ full.

     Did you know that bananas were first mentioned in ancient Buddhist texts around 600 B.C.?  The word banana is Arabic and means finger. ( Go figure! )  Bananas are in the same botanical family as lilies and orchids.  Maybe that’s why they smell so good when you’re baking banana bread. Some horticulturists think the banana was the earth’s first fruit.  I sorta thought it was the apple.  In 327 B.C., Alexander the Great recorded his discovery of the banana in the valley area of India.  Evidence of organized growth on plantations was found in China in 200 A.D.  Many people think the fruit originated in Africa but it wasn’t until 650 A.D. that Arabic merchants brought the banana from Palestine to Africa.  In 1502, the Portuguese started plantations of banana plants ( no such thing as a banana tree ) in the Caribbean and as Spanish explorers came to the New World, so did the banana.  The tasty fruit was officially introduced to the American public in 1876 at the Philadelphia Centennial Exhibition.  As Paul Harvey says, now you know the rest of the story.
 
     Next, in a large bowl, combine pudding mix and milk.  Beat on low with your electric mixer until well mixed and smooth.  It really splatters so you can take a piece of white copy paper and tape it around the lip of your bowl to make a wall.  Be sure to leave space to use your mixer.  Add sour cream and condensed milk.  Beat until smooth, thick and well blended.  Next, add whipped topping and beat just until mixed.  Pour creamy mixture slowly over bananas and wafers, being careful to get mixture between rows of bananas and wafers.  You may need to use a fork to jiggle between wafers slightly as creamy mixture needs to penetrate each layer.  Crush reserved wafers and sprinkle on top of pudding.  Cover and chill until ready to server.  It is actually better to make it the night before you plan to serve.  Now, wasn’t that easy?  No cooking and it’s sooo delicious!  Everyone you serve will ask for the recipe.

     I love spring!  Nature is so new and clean and beautiful, then.  I hope you all have a super spring and enjoy your Best Ever Banana Pudding.  I’m going out on the porch with Moma to sit in the swing, sip lemonade and smell the jasmine.  Soon the Lord will turn up the thermostat  and we’ll all be wishing for fall.  Oh!! Gotta go.  A bee is after Moma’s lemonade.

Hey Everyone,

I hope you all had a wonderful holiday.  I loved every minute of the hustle and bustle but I must admit, those extra 10 pounds need to go.  A certain someone says they’re already gone- straight from my lips to my hips.  Oh well, it sure was a pleasant trip!!

I was just thinking about which recipe I wanted to share with you this month when Miss Irva Belle Goodman came to mind.  She was telling Moma about some of her relatives from up North who came to visit her after the holidays a number of years ago.  She had made ham, grits ( a Southern delight ), and homemade biscuits for their breakfast.  They told her that they didn’t eat grits and they didn’t touch a bite of them.  The next morning Miss Irva Belle told her guests she had made them something fancy for breakfast.  She served them a lovely looking dish she called Breakfast Cheesebake, along with eggs and scallions, bran muffins, fruit compote and smoked sausage.  They ate like pigs and praised the cheesebake.  Miss Irva Belle told Moma that she used the leftover grits, added some cheese and milk and baked it in a casserole dish and they never knew the secret.  Here’s what you’ll need for your Southern Shrimp and Grits:

Serves 6
3 cups chicken broth
1 cup grits ( not instant )
½ teaspoon salt
2 Tablespoons butter
1 - 6oz. roll garlic cheese, cut into inch size cubes
½ cup half and half
1/3 cup grated cheddar cheese
1 can well drained Original Rotel ( optional )
1 ½  lbs. cooked shrimp ( fresh is best, but frozen will do )

People often ask, “Grits, what are they, actually?”  Well, actually, they are coarsely ground pieces of dried corn.  I think Adam and Eve ate them for breakfast.  The term, grits, was said to have come from middle English word, grytte, meaning coarsely ground.  Grits have sustained American families since Colonial days.  They became a very important component of Southern agriculture due to their economical contribution and their delicious taste.  During hard times such as the Depression, many people in the South would have had little or nothing to eat had it not been for grits.  Grits are very hardy ( rib sticking ) and quite versatile.  They can be simple enough for a beginner to scratch up or fancy enough for one of Miss Irva Belle’s famous brunches.  Anyway, you bring the chicken broth and salt to a brisk boil in a medium sauce pan.  Then add grits, stir, reduce heat to medium low and cover.  Be sure to use a long handled wooden spoon as you stir them occasionally since grits tend to pop and you don’t want to get a burn.  Ouch!!  Cook until thickened, about 6 minutes and remove from heat. Stir in half and half, butter, garlic cheese and grated cheddar cheese.  Stir well and add drained Rotel if you want it to have a kick.  It’s just as good without the Rotel, it’s your option.  Add shrimp, stir and look out.  You may have a fit.

My husband grew up on a farm where his family grew everything they ate except salt and pepper.  He said his grandmother used to make hominy grits by boiling the corn in a big kettle and then soaking it in lye to get the husk off.  Then she drained it and put it in a grinder.  Some folks took their corn to a grist mill where a large waterwheel powered huge millstones which ground the corn into meal or courser grits.
 

Whether serving grits with butter and salt or garlic cheese and shrimp, they are a staple for Southern tables.

True Grit Ten Commandments ( From Rockland Plantation )

1.  Thou shalt not eat syrup on thy grits.

2.  Thou shalt not eat thy grits with a spoon.
3.  Thou shalt not eat Cream of Wheat and call it grits for this is blasphemous.
4.   Thou shalt not covet thy neighbor’s grits.
5.   Thou shalt only use salt, butter or cheese on thy grits.
6.   Thou shalt not eat instant grits.
7.   Thou shalt not put syrup on thy grits.
8.   Thou shalt not put syrup on thy grits.
9.   Thou shalt not plut syrup on thy grits.
10. Thou shalt not put sugar on thy grits, either.

I hope each of my Southern friends will enjoy this recipe for Southern Shrimp and Grits and I hope my Northern friends will try it.  May each of you have a safe, happy and prosperous New Year.  Oh Lord, Moma’s at the door with a pot of blackeyed peas.  Gotta go!!!

Hi y'all,

     I'm so excited about Christmas!!!  It's one of my favorite times of the year.  We all know Christmas is a time for hospitality and entertaining, especially here in the South.  Miss Irva Belle Goodmantold Moma that Southern hospitality meant always taking time for others.

 It's a gift that comes from the heart.  She said how you live shows how you love.  I always loved going over to Miss Irva Belle's, especiallywhen she was preparing for her annual Christmas party. She said food andfriends go hand in hand and she made lots of great food.  She told Moma and me about a letter President Andrew Johnson wrote to one of her
ancestors who was kin to  President Johnson.  It said, " My dear child,cultivate all enduring relationships and by doing so, you enlarge the better feelings and passions of one's own heart."  Miss Irva Belle was avery nice lady.  She always had time for everyone.  Sometimes we get sobusy this time of year that we forget to enjoy the real reasons why
we're so busy.

     Anyway, is the word I'm looking for.  Y'all know how I get sidetracked every once in a while.  Christmas Cranberry Congealed Creation is a must for the holiday meal.  It's festive, beautiful and delicious!  For this recipe you will need the following.  Publix has all of this and much more. Have you seen their holiday cakes?  They're gorgeous!

     1 - 3oz. box  raspberry Jello
     1 - 3oz. box lemon Jello
     1 1/2 cups boiling water
     1 - 10oz. package frozen raspberries
     1 - 16 oz. can jellied cranberry sauce
     1 - 7oz. bottle 7 Up or Sprite

     The cranberry, although not typically grown in the South, certainly does play a large role in our holiday culture, as well as our health and wellness here in the Magic City area.  It is, however, one of the few fruits native to our continent of North America.  Dissolve Jello in boiling water.  Stir in frozen berries and gently break up the large pieces.  Smoosh cranberry sauce with a fork and stir into Jello mixture. Carefully pour in 7 Up ( or Sprite ), stirring gently.  Do NOT, I repeat, do not use your mixer for this or you'll get a frothy mess that splatters all over you, your walls, and whatever ( or whoever ) else is in your kitchen.  You'll think your husband has the measles when you see him standing there staring at you as if to say...... never mind, we'll leave it at that. Pour the mixture into a 6 cup mold.  I prefer a ring mold because it looks like a Christmas wreath.  Chill overnight.  To unmold, you can wrap a warm, damp towel around the outside of the mold for a FEW seconds to loosen.  Don't set the mold in a pan of hot water and forget it or you'll have to chill overnight again! Place unmolded Jello onto a bed of crisp, pretty leaf lettuce.  By the way, did you know that the cranberry was used as a medicine by the Native Americans?
 
They used it to draw poison from their arrow wounds and also as a dye for blankets and rugs.  When the German and Dutch settlers came to America, they gave the name crane berry to the fruit because it's blossoms resembled the neck, head and bill of a crane.  The term was shortened to the word we know today, cranberry.  Cranberries are loaded with vitamin C and are used in tons of recipes.   We use them to decorate ( fill a vase and add a bow, glue them to a styrofoam ring to make a wreath, or string for Christmas tree garland).  They are said to even help prevent placque on our teeth.  Thanks to our Northern neighbors for sharing this mighty little fruit with us.  We, here in the South, are so very appreciative.
    
Christmas is a grand time in the South.  The traditions are deeply rooted and cherished through the centuries.  What makes Chrismas so special here?  It's the warmth and cheerfulness that is so much a part of  Southern hoptitality, that makes lasting memories and brings smiles to everyone who experiences it.  Christmas cards, celebrations, welcoming entrances to our homes, scrumptious food and wishes of joy, peace and good will are what is known as Southern hospitality. 
 
     I wish each of you a blessed, joyous and Merry Christmas.  Moma sends her love, too.