Mothers, from the past and present, are honored in a special cookbook, “Recipes From Our Readers,” published by the Southern Standard.
The 64-page glossy print collection of time-honored recipes will be available for purchase May 1 at the newspaper office. The recipes were submitted by readers to honor their loved ones, and to share recipes loved by their families. Many have been passed down from previous generations of Southern cooks.
“It’s our way of honoring these extraordinary individuals who through the ages have been the inspiration for everyone from leaders shaping history to the simple everyday person destined to repeat a pattern of care and responsibility learned through a mother’s love,” said Standard publisher Pat Zechman. “We worked really hard to make sure the publication is ready for Mother’s Day gift giving.”
A recipe for Corn Flake Cookies was submitted by Lauran Cantrell in honor of her great-aunt Darnell Fuson. She enjoys cooking and learning from her mother Wanda, who is an excellent cook.
“I mostly make cookies for holiday gifts,” said Lauran. “But my mom is an excellent cook and prepares Sunday dinner each week and takes it to my grandfather Charles Fuson’s home.”
She also has a good example from her aunt Carol Pelham. The sisters, Carol and Wanda, both spend as much time in the kitchen as possible, and are cookbook collectors.
“We are very excited about this cookbook,” said Wanda. “I don’t like things pre-processed. I like to cook from scratch when I can, and love recipes that have been handed down.”
Dot Norrod shared a recipe given to her in 1956 by Mrs. Ralph Bright, a neighbor who was an excellent cook. Norrod now makes the Concord Grape Cobbler with her grandson, Jack Endicott.
“My family loves this recipe, and I hope everyone who gets the cookbook tries it,” said Norrod. “I enjoy the older recipes, because sometimes we forget just how special they are.”
The book features 383 recipes, and can be purchased at the newspaper office for $7, or a copy can be mailed for $11. Quantities are limited, so get yours Monday.
A few of the taste-tempting recipes follow:
Concord Grape Cobbler
Wash grapes, then separate grape hulls from seed pulp. Put each in a separate pan; add water to hull pan, just covering hulls; bring to boil and cook until tender.
Add 4 to 5 tablespoons of water to seed pan. Bring to boil, cooking until seed pulps are tender and seeds begin to separate from pulp; strain through a colander to separate from pulp. Add to pan with cooked tender hulls; add sugar to taste. Add a pinch of salt and 2 to 3 tablespoons margarine. Add thickening if desired.
Mixture is ready to pour into a crust in a casserole dish; top with more crust. Sprinkle small amount of sugar on top and few dabs of margarine or butter.
Submitted by Dot Norrod,
in honor of Mrs. Ralph Bright
Corn Flake Cookies
1 cup Karo Syrup (white or dark)
1 cup white sugar
1 12 cups peanut butter
4 cups Corn Flakes
Stir together syrup and sugar in a pan and bring to a boil. Set off and stir in peanut butter; then add corn flakes. Stir together. Spoon on to wax paper. Let cool.
Submitted by Lauran Cantrell
in honor of Darnell Fuson
Crock Pot Tenderloin
2 pound pork tenderloin
1/4 cup low sodium soy sauce
1 tablespoon yellow mustard
2-3 tablespoons maple syrup
2 tablespoons olive oil
2 tablespoons diced dried onions
1 1/2 teaspoons garlic salt or powder
Mix ingredients above. Pour over tenderloin in the crock pot and cook on low for six hours.
Submitted by Leta Glenn
Glazed Sweet Potatoes
4 medium sized sweet potatoes
1/2 cup sugar
1 cup white Karo Syrup
1/4 stick butter
1 teaspoon vanilla
Boil potatoes until tender. Combine other ingredients bring to a boil. Slice potatoes roundwise about 1/2 inch thick. Place in 9x13 inch dish. Pour syrup over the slices. Bake uncovered for 30 minutes in a 350 degree oven. Baste several times.
Submitted by Wilma Cathey
in memory of J.N. and Preston Cathey
Beef Cornbread Skillet Supper
2 eggs slightly beaten
1 cup self-rising corn meal
1 can, 17 ounces cream style corn
1 cup milk
1/4 cup vegetable oil
1 pound ground beef
2 cups shredded cheddar cheese
1 large onion, chopped
1/2 cup sweet green pepper, chopped
Preheat oven to 350 degrees. Combine eggs, corn meal, corn, milk and oil in a bowl and set aside. Brown ground beef, drain well. Set aside. Pour half of cornbread mix into greased 10 1/2 inch skillet (preferably iron skillet). Sprinkle evenly with beef. Top with cheese, onions and pepper. Pour remaining batter over top. Bake 350 degrees for 45 minutes. Let stand five minutes before serving.
Submitted by Sharon Whitman
in memory of her father, J.C. Hampton
Apple Butter Cake
1 cup shortening
1 cup raisins
1 cup nuts
2 1/2 cups self-rising flour
2 cups sugar
1 1/2 tablespoons cinnamon
1 1/2 cups apple butter
Cream shortening and sugar until light, add eggs and mix well. In a side dish combine butter, cinnamon and nuts and add to mixture. Stir until blended, add flour and mix well. Pour in baking pan and bake for 1 hour and 10 minutes at 350 degrees.
Submitted by Loretta Roberts