Old is New Again, Making Spring Vegetables, Salads and Oh Gracious, Don't Forget Mother's Cake!

Old is New Again, Making Spring Vegetables, Salads and Oh Gracious, Don't Forget Mother's Cake!

While shopping at an antique store last week, I happened to come across the very popular cookbook, Second Round, Tea Time at the Masters, published back in 1988. I picked it up and took it to the check out and came on home to spend time looking at my find.

I had remembered when I spotted the book that morning that my friend, Ellen Thompson had told me a while back about a recipe for making tomatoes stuffed with asparagus. Sure enough, the recipe was on page 234. So off I went to the store for supplies to get started because quite frankly, I couldn't wait to taste it. I was not disappointed. It was marvelous. So at that time, I decided that I should write this blog on old recipes that are new again and still delicious after all these years.

Another one of those old classic recipes is one that I made last week for a luncheon. It's still just as popular as ever. That's Salad Niçoise. I've been making this salad since before going to Le Cordon Bleu. After seeing it posted on my Facebook page last week, one of my friends said, "who needs flowers for the centerpiece when you have that". I have to admit that it did look pretty. You will find the recipe below.

I've added a few extra recipes below. One of those is a fresh beet salad that has a different twist with feta, red grapes and pecans and just a little drizzle of raspberry vinegar and olive oil. So fresh tasting with just a hint of herbs. And, then I can't forget the perfect cake for the upcoming Easter holiday, My Mother's Hummingbird Cake. It's a wonderful cake with pineapple and bananas and finished off with toasted pecans. We loved it!

We've had such a long, cold winter that maybe it will make us appreciate a beautiful spring. Love and good cooking. Enjoy.

  Love it for Brunch 

Baked Tomatoes with Asparagus Spears

(My version)

4 large tomatoes

16 fresh asparagus spears

1 cup mayonnaise

2 cups grated sharp Cheddar cheese

1/2 tablespoon Dijon mustard

3 tablespoons grated onion

In a bowl, mix together the grated cheese, mayonnaise, mustard and onion.

Cut the tomatoes in half and remove large core at the stem end.

Place tomatoes in a buttered baking dish.

Top each tomato with the cheese mixture.

Top each tomato with 2 asparagus spears, cut two inches longer than the tomato top, and crisscrossed over the cheese.

Sprinkle the top of the asparagus with grated parmesan.

Bake at 350 for 15 minutes or until cheese melts and tomato is heated through.

I put a little olive oil on the plate along with a chiffonade of basil. Then add more freshly grated parmesan to the top of each tomato before serving. Serves 8

Crunchy and Delicious Baked Eggplant

Another of my favorites from Second Round.

Second Round Crisp Baked Eggplant

1 large eggplant, approximately 1 pound

1/2 cup mayonnaise

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1/4 cup finely chopped onion

1/3 cup seasoned bread crumbs, (I used panko)

1/3 cup grated Parmesan cheese

1/2 teaspoon Italian seasoning

Slice eggplant crosswise into 1/2-inch slices.

Combine mayonnaise, salt, pepper and onion. Set aside.

Combine panko, Parmesan cheese and Italian seasoning.

Spread both sides of eggplant slices with mayonnaise mixture, then coat with bread crumb mixture.

Place slices on baking sheet.

Bake at 425 degrees for 15-17minutes total, turning each eggplant slice over during the cooking time so that both sides can brown evenly. Cook until golden brown.

This would be an excellent base for Eggplant Parmesan by adding your favorite heated spaghetti sauce to the top, a thick slice of mozzarella cheese over the sauce, and then broiling until the cheese melts.

 

Your friends will love seeing this at your next get together!

 

I have been making Salad Nicoise since going to The Greenbrier, LaVarenne program over 20 years ago. It's one of our absolute favorites. This salad was also a favorite at the large staff parties that I catered for the dean and his wife at the University of Central Florida. This was the star attraction for over one hundred professors and their wives. Instead of the classic tuna that it's usually made with, I would make it with salmon that I had glazed in a mixture of bourbon, brown sugar and soy sauce. The photo above is made with good tuna in oil. The great thing is that you can make it as large or as small as you like.

Salad Nicoise

This is the formula that I use per person.

3 new potatoes - steam until done, chill

3 asparagus spears or 6 haricot vert or whole green beans (see bundled)-steam until tender, dip in ice water, drain, chill until ready to use

green onion stems, steamed

3-4 grape tomatoes

cucumbers, thinly sliced

Nicoise olives, or kalamata olives, pitted

1 cup organic greens

Fresh dill, finely chopped

good quality tuna in oil

Dijon mustard vinaigrette (recipe below)

Bundled: Use the steamed green onion stems to tie the green beans into a bundle.

Assembly: Coat the vegetables separately with a small amount of salad dressing before plating them on the greens. Mound greens onto a large platter. Place the asparagus or green been bundles vertically spaced around the lower bottom. Place the steamed potatoes (cut if large) around the bottom of the platter. Place the tuna at the top, and fill in the rest of the platter with grape tomatoes and olives. Place the sliced cucumbers around the outside edge of the  platter below the potatoes. Sprinkle the finely chopped dill over the salad.

Serve with vinaigrette.

Dijon Mustard Vinaigrette

1/2 cup white wine vinegar

1 tablespoon whole grain Dijon mustard

1 tablespoon lemon juice

2 teaspoons granulated sugar

1 teaspoon Worcestershire sauce

1 teaspoon salt

1/4 teaspoon pepper

1 cup vegetable oil, or olive oil

 Add all of the ingredients shown above into a pint jar. Cover and shake the jar vigorously until the oil has emulsified with the other ingredients. Taste to see if more lemon juice or sugar is needed. Adjust if needed. Makes 1-1/2 cups. Keeps for a week in the fridge.

Beautiful  Beets, Simple and Sensational

I made this salad back in the fall, but beets are again in season and the recipe will be just as good today. In fact, there are some beautiful fresh beets available right now in the local stores and markets.

Fresh Beet Salad with Grapes, Pecans, and Feta

Raspberry, Olive Oil Dressing

On a plate add Bibb lettuce, as many freshly baked, quartered beets as you would like, crumbled feta cheese, red grapes, finely chopped fresh oregano and toasted pecans. Drizzle with raspberry vinegar and olive oil.

To prepare the beets: Preheat the oven to 425 degrees. Trim the stem to about a half-inch from the beet top. Clean the beets by scrubbing with a soft brush. Rub the beets with olive oil, and place them in individual foil packets. This will allow them to cook for the appropriate amount of time since they will not all be the same size. Bake the beets until tender when pierced in the center with a fork or narrow knife. Remove from the oven when done and allow them to cool. Remove the skin. Refrigerate the beets until ready to use. 

 Hummingbird Cake

You can't end a meal in the South without a dessert. And, this one will make you and your guests leave the table very happy. This is the recipe for my mother's Hummingbird Cake. It's much like a lot of the hummingbird cake recipes you will see, but this one is my mother's so that makes it different.

My Mother's Hummingbird Cake

1 cup vegetable oil

3 eggs, beaten

1-1/2 teaspoons vanilla

1 (20 ounce) can crushed pineapple (see directions below)
2 bananas, mashed

2 cups sugar

1 teaspoon salt

3 cups all-purpose flour, sifted

1 teaspoon baking soda

1-1/2 teaspoons cinnamon

Icing: 

8 ounces cream cheese, softened

1 stick butter, softened

1 (16-ounce) box confectioners' sugar

Toasted, whole pecans

Cake: Preheat oven to 350 degrees.

Add the oil, eggs, vanilla, banana and one cup of the crushed pineapple into a large mixing bowl. (Drain the remaining pineapple, and set aside to put on top of the cake).Add all dry ingredients, mixing until moist. Grease and flour three 9-inch cake pans. Divide batter equally among pans. Bake about 25 to 30 minutes or until done. Cool on racks.

To prepare icing: Mix cream cheese and butter. Add sugar and mix thoroughly. Spread icing between layers, ice top and sides, then place pecans around the bottom edge and top edge of the cake. Add the remaining crushed pineapple to the top of the cake. If you would not like to add the remaining pineapple to the top of the cake, use an 8-ounce can of crushed pineapple, undrained.

The End!

 

My Mom's Comfort Food

 

My mother was an amazing woman. I didn't appreciate that as much as I should have until she was no longer here on earth for me to tell her. She worked tirelessly to help mainstream handicapped children into schools and society and find their place in the world. That was her never-ending goal in life.

When she was 75 years old, she was driving across the state from her home in Dandridge, to work in her office in Nashville. She would spend a few days there staying at the Hermitage and then find her way back home, hoping that she had accomplished her goal of helping one more person.

Mother seemed to have tireless energy. More than I have, and I am younger now than she was then. Until she died in 2005, she was still trying to make a difference in the world. How many times have I said that I don't want to be like my mother. Well, these days, I say, if only I could.

In her home life, mother was the same as she was in her public life. Giving. When she cooked, her dinners were meant to feed not only your hunger, but your soul. And, that is exactly how you felt after eating up the warmth on the table.

After mother died, my son Richard who called her "mom", asked me if I would put some of his favorites from mother's recipes into book form. It is because of my mother that Richard has accomplished so much in his life. And, believe me, he has accomplished more than most. She gave him a drive, a focus in life, and something to reach for. He has sought to honor my mother for giving him so much in so many ways, and this book is one way for him to share those memories.

 

So, here we go, a sample of the forthcoming book, My Mom's Comfort Food. I hope you will enjoy the recipes for Charleston Red Rice, Squash Casserole, Chicken and Dressing, Chicken Tortilla Casserole and Cream Cheese Pie. There are so many more, but this blog only has so much room.

When you get down to the Chicken Enchilada Casserole, don't let those flour tortillas scare you. Just buy them if you want to, but if you have a few minutes, the tortillas are very easy to make.

Our cousin, Sandra Dodd, so graciously sent us some of mother's recipes that we didn't have, and we'd never have found them otherwise. We were grateful to receive them.

Enjoy!

Richard with his Charleston Red Rice

 



Richard was here visiting during the summer and we started cooking and photographing at that time. So, we can't write this blog without a photo of Richard and his Charleston Red Rice from the recipe that his "mom" used. As you can see from his face, he is very happy with his finished product. I was happy with it too. It was delicious.

Richard's Charleston Red Rice with Smoked Sausage

2 tablespoons butter

1 onion, chopped

1 stalk celery, chopped

1 cup chopped bell pepper

1 (14-ounce) package beef smoked sausage, sliced thin

1 cup rice

1 cup water

1 teaspoon salt or to taste

1 (14.5 ounce) can petite diced tomatoes plus a tiny pinch of sugar if the tomatoes are acidic

 

Richard makes his red rice in a heavy Dutch oven.  He melts the butter, adds the chopped onion, celery and bell pepper and cooks them until tender. Then he adds the rice, sausage, tomatoes, water, salt, and pinch of sugar. Bring to a boil and reduce to low, cover tightly and cook until the rice is done, about 20-25 minutes. Don't be tempted to add the sausage with the onion, celery and pepper because the sausage renders the flavor in the rice and it's better that way.

You will want to keep this recipe handy.



Mother's Cheesy Squash Casserole
 

1 pound yellow squash, cleaned and chopped

1 small onion, chopped

3 tablespoons butter

2 eggs, beaten

1 cup milk

1 cup grated cheddar cheese

1 cup buttery crackers crumbs

Salt and Pepper to taste

Fresh parsley or basil

 

Combine squash, onion and butter; cook. You can add about a 1/4 cup water if you need to, and cover tightly. Drain and mash the squash. Add remaining ingredients, reserving 1/2 cup cheese to sprinkle on top. Pour into buttered casserole dish. Bake at 375 degrees until firm. Sprinkle remaining cheese on top. Put chopped parsley or basil on top of the finished casserole for garnish and flavor.

  

 

This Chicken and Dressing recipe makes really good Southern Sunday 'Dinnah".

 

Chicken & Dressing Casserole with Herb Stuffing

Chicken & Dressing Casserole with Cornbread Classic Stuffing

 

Chicken and Dressing

I love this recipe. It's so easy that I would consider making it for a holiday meal. We had it for dinner the night that I recipe tested. With the chicken and dressing we had English peas and an old fashioned pear salad. Southern all the way

4 boneless, skinless chicken breast 
2 tablespoons olive oil

1-1/2 cups chicken broth, divided

1 (8-ounce) package Pepperidge Farm Herb Seasoned Cubes stuffing mix (or, if you prefer cornbread stuffing, use an *8 ounce package of Pepperidge Farm Cornbread Classic Stuffing Mix (*my personal favorite)

1 (10 3/4 ounce) can cream of chicken soup

1 (10 3/4 ounce) cream of celery soup

1 egg

1 stick butter (melted)

Preheat oven to 325 degrees. Add 2 tablespoons olive oil to a skillet large enough to hold the chicken breast. Salt and pepper the chicken and add it to the skillet. Bake the chicken until done. When the chicken is cool enough to handle, shred or chop the meat and set aside.
Mix herb seasoned stuffing with the 1 stick of butter, and one egg.
Mix 1 can of cream of chicken soup with 3/4 cup chicken broth, and two tablespoons melted butter.
Mix 1 can of cream of celery soup with 3/4 cup chicken broth, and 2 tablespoons melted butter.
Place one layer of stuffing in a baking dish (a small casserole dish works fine), add one layer of chicken, and cover with the cream of celery soup mixture.
Add another layer of stuffing, and another layer of chicken and cover with the cream of chicken soup mixture, add any remaining stuffing on top. Bake at 325 degrees for 45 minutes to one hour (depending on the depth of the baking dish), or until completely cooked in the center.



Want to go South of the border?

 

Chicken Enchilada Casserole with Home-made Tortillas

I went to visit Richard in October of last year and that's when he started getting the recipes together for me. The recipe for this casserole was the first recipe that he pulled out for me to copy. It was hand written on the inside of the back of a cook book.

 

I asked Richard if he liked this dish and he answered, "oh yes" in his soft, gentlemanly tone. After making it, I surely knew why. It has so much flavor.

 

Prepare the flour tortillas in advance:

(May also use purchased tortillas)

 

3 cups all-purpose flour

1 teaspoon baking powder

1-1/2 teaspoons salt

1/2 cup shortening

3/4 cup warm water

 

Combine the first four ingredients in a large mixer bowl, and beat at medium speed with an electric mixer until the flour and shortening are well blended. Add water in a steady stream, beating on low until the dough comes together. Let dough stand for 15 minutes.

 

Divide the dough into 10 equal portions. Coat hands with shortening and roll each portion into a ball, coating ball completely with the shortening.

 

Place each dough ball between two sheets of wax or parchment paper, and roll dough into a thin circle, about 8-9 inches in diameter.

 

Heat an un-greased cast iron skillet or griddle over medium-high heat. Cook tortillas one at a time, about a minute on each side, or until lightly brown and bubbled. Place tortillas between sheets of wax paper, and store in fridge if not using right away.

Makes 10 (8-inch) flour tortillas for the casserole.

 

Casserole:
 

2 tablespoons olive oil

2 small onions, finely chopped

1 large clove garlic, minced

1 small can green chilies, drained

1 (10-ounce) can Rotel tomatoes with green chilies

1 (14.5 ounce) can diced fire roasted tomatoes

1 teaspoon taco seasoning

1 teaspoon salt, divided

3 cups cooked, shredded chicken

2 cups sour cream

2 cups shredded sharp cheddar, divided

10 home-made flour tortillas

 

Preheat the oven to 325 degrees. Spray a large casserole dish with non-stick cooking spray.

Heat the olive oil in a large skillet. Add the chopped onions and garlic and sauté until onions are slightly caramelized. Add the green chilies, tomatoes, taco seasoning and 1/2 teaspoon salt. Simmer for 5 minutes.

In a large bowl, combine the chicken, sour cream, 1 cup cheese and 1/2 teaspoon salt. Mix well.

Warm the flour tortillas by placing the stack on a plate, cover with a damp paper towel and warm in the microwave for 20-30 seconds or until tortillas are warm and pliable.

Fill each tortilla with about 1/3 cup of the chicken mixture and roll.

Place each tortilla roll seam side down in the prepared baking dish.

Cover with the sauce and sprinkle the extra one cup of cheese on top.

Bake for 25-30 minutes or until hot and bubbly in the center. Serves 6-8.

 Get ready for something good and sweet.

 

 

Mother's Cream Cheese Pie with Strawberries & Blueberries 

1 pie shell, pre-baked,  graham cracker crumb crust, or crust of choice

2 (8-ounce) packages cream cheese, softened (1/3 less fat cream cheese works fine)
1-1/2 cups confectioners' sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
2 cups fresh strawberries, cut into bite size pieces
1 cup fresh blueberries
1 tablespoon cornstarch
1/2 cup sugar
dash of salt

 

Place the strawberries, salt, sugar and cornstarch into a saucepan over medium-low heat, cook, stirring often until the sugar has dissolved. Add the blueberries and cook one minute more. Set aside to cool.

 

Place the cream cheese and confectioners sugar into a mixer bowl and beat with the whisk attachment until blended. Add the vanilla and lemon juice, and continue to beat until the mixture is light and fluffy. Pour the cream cheese mixture into the pie crust. Chill for at least an hour.

Serve the cooked berries over slices of pie, then top with a dollop of whipped cream.

 Whipped cream: Beat 1 cup of heavy cream with 2 tablespoon sugar. Serve over pie and berries.

 

 

We will let you know when the book is out in an Amazon e-book. Any profit from the book will go to Richard.