Kathleen's Mississippi Shrimp

6 lbs unshelled medium shrimp
Cook for about 4 minutes in a large pot with Old Bay Seasoning
Take out, drain.
Melt 3 sticks of butter
Add one small bottle Worchestershire sauce
and the juice of a half of lemon
Heat and toss shrimp in the mixture.
Serve shrimp in the sauce
and pour some of the sauce over a half loaf of French bread.

Enjoy after a day of swim and sun.
Afterwards sleep on the sleeping porch under the stars.

Frogmore Stew

Take a very large pot (several gallons)
Chop red potatoes into 3/4 inch cubes with skins on (5 lbs)
put in pot with Old Bay Seasoning (it comes in a bag)
cover with water
Add two sausages (kilbasa type, but I use turkey) cut into
1/3 inch slices
Cook  about 8 or 10 minutes
add corn on the cob, 2 1/2 inch portion
cook another five minutes
Devein shrimp but keep in shells (this is not really necessary)
Add shrimp to pot
Cook about 4 minutes

Drain water from pot. Be careful. It is heavy.

Pour stew onto picnic table covered with newspapers
Provide condiments of seafood sauce, salt, pepper, French bread
and beer

Have lots of paper towels ready.

Eat this in the salt air at the beach on the sea islands near Frogmore, SC.

Three Finger Biscuits

3 cups self rising flour
1 cup milk
1/2 cup shortening

Sift flour, add shortening and milk.  With hands, mix well and to a consistency that by placing a small amoount of dough in the palm of your hand, the dough will work into a ball.  Place in biscuit pan and with three fingers, press into the size of biscuit you prefer.  Makes a dozen regular sixe
biscuits. Bake at 400'  for about 20 minutes.

Eat with butter and jelly or eat split open with gravy.  Nestle a piece of sausage or ham inside if you wish.

Crab Dip

1 1/4 cup mayonnaise
1 cup crabmeat
1/2 cup grated cheddar cheese
1 Tbsp horseradish
4 Tbsp french dressing

Mix all ingredients and serve with crackers. Reportedly from The Trawler Restaurant in
Charleston.

Red Beans and Rice

1 lb dried red beans
1 meaty ham bone
1 3/4 qts water (enough to cover ham bone)
3 cups chopped Bermuda onion
1 bunch green onions, chopped
1 cup parsley, chopped
2 large cloves garlic, crushed
1 Tbsp salt
Dash red pepper
1 tsp black pepper
12 tsp sugar
Dash Tabasco
1/4 tsp oregano
1/4 tsp thyme leaves
1 Tbsp Worcestershire sauce
1/2 (8 ounce) can tomato sauce
seasoned salt to taste
Cooked rice

Soak beans overnight in water to cover.  Drain.  Cook beans and ham bone in water slowly for 3 hours. Add all ingredients except seasoned salt.  Cook slowly for 1 1/2 hours.  Cool.  Reheat and simmer for 1 hour.  Add seasoned salt to taste.  For thicker red beans, remove a few beans from the pot.  Mash beans and return to pot.  This recipe may be prepared a day in advance and is better served the second day.  Serve over cooked rice.  Serves 8.

From Southern Sideboards, The Jr. League of Jackson, Mississippi 1977

We all probably know that rice and beans cooked together is a whole protein.  How did peoples from long before protein was known, instinctively know this?

Have more Tabasco handy when served.

Beaufort Stuffed Flounder

2 cups cooked shrimp or crab
2 eggs
1 cup whipping cream
2 Tbsp. Butter
1/2 cup chopped mushrooms
2 tsp chives
1 Tbsp flour
salt and paprika
4 Tbsp sherry
2 limes
3 to 4 lbs flounder, trout or snapper

Mix shrimp (crab) egg and 1/2 cup cream together. Melt butter, add mushrooms and chives.  Saute until soft; add flour and cook until bubbly. Add shrimp, egg and cream mixture.  Stuff in flounder.
Pour remaining cream (1/2 cup) over top.  Sprinkle with salt and paprika.  Add sherry and bake
at 350' for 45 minutes.  Garnish with 2 limes, quartered.

Partner with fresh crocked neck yellow squash, sauted lightly with onions, salt and pepper.
And rice.  And a tall iced glass of sweet tea.  On the porch.

Phillipine Delight Pork or Chicken

Fresh pork, cut in bite size pieces or
fresh chicken cut in stir fry pieces
1 can sliced Chinese water chestnuts
1 cup orange juice
1/3 cup soy sauce
1 small onion chopped
2 Tbsp canola oil
1 bunch of green onions, chopped for garnish

Heat oil in large heavy skillet (iron if possible)
Add one medium oniion, chopped.  Saute.
Add pieces of pork or chicken and brown.
Add orange juice and soy sauce.
Cover and cook until meat is tender and cooked.
Remove from heat and serve over rice.
Garnish with chopped green onions.

Of course, you could add some fresh veggies
when you add and saute the onion, i.e.
carrots, squash, fresh peas, green beans.

Pineapple Pound Cake

3 sticks butter
2 3/4 cups sugar
6 eggs
3 cups flour
1 tsp baking powder
1 tsp vanilla
1/4 cup milk
3/4 cup undrained pineapple

Preheat overn to 325'. Cream together butter and sugar. Add eggs, one at a time. Sift dry ingredients together and add alternately with the milk, vanilla and pineapple. Bake 1 1/2 hours or till done.

Glaze:
1 cup undrained pineapple
1/4 cup butter, melted
1 1/2 cup confectioners' sugar

Heat ingredients together and spoon over cooled cake.

So good, it should be illegal.

FLAN

1/2 cup granulated sugar
2 Tbsps water
2 1/2 cups milk
1/2 cup granulated sugar
3 eggs
3 egg yolks
1 tsp vanilla extract

Boil 1/2 cup sugar in a saucepan over moderate heat, swirling the pan frequently, until the syrup carmelizes.  Then dip the pan momentarily in cold water to cool it slightly.  Pour syrup into
9 x 9 inch casserole and tilt to spread evenly.

Scald the milk.  Gradually beat sugar into eggs and egg yolks until well mixed, light and foamy. Continue beating while pouring the milk in a thin stream of droplets.  Stir in vanilla.  Pour over carmelized sugar in casserole.

Set casserole in a pan and pour enough boiling water around the dish to come halfway up its sides.  Place in bottom of oven preheated to 350'.  Turn heat down to 325' and bake 40 minutes, or until a knife comes out clean after being plunged through center of custard. Let cool and unmold.

from the 1975  United Nations International School Cookbook, slightly altered.

Chicken Enchilada

2 cups shredded cooked chicken
12 corn tortillas
1 1/2 cup shredded Mexican cheese
green tops of 2 scallions
1 16 oz jar of viva verde sauce

preheat oven at 350'
in mixing bowl, combine:
chicken
1  cup cheese
1/3 of the verde sauce
heat tortillas in a frying pan and and roll up
or
don't heat and layer in a casserole
fill or layer and repeat and pour  sauce on top with  remaining cheese
and scallions.
Bake 15 to 20 minutes

Accompany with rice and cerveza.

CHOW-CHOW, (Old fashioned Southern salsa)

one peck (8 qts) green tomatoes
6 green bell peppers
6 red bell peppers
6 hot peppers
8 large onions
one large or 2 small cabbages
3 or 4 Tbsp salt
1 qt vinegar
1 Tbsp ground cinnamon
1 Tbsp allspice
1 3/4 cups sugar

Chop or coarsely grind first 6 ingredients together.  Mix in salt and let stand several hours or overnight.  Drain thoroughly.  Add vinegar, sugar and spices.  Spices should be tied in a small cheesecloth bag and put into mixture.  Bring to a boil and let simmer about 15 minutes.  Remove spice bag.  Put in hot, sterilized jars and seal.

These vegetables are fresh now and it's time to make the CHOW-CHOW!

Molasses Muffins

 2 Tbsp sugar
1 tsp cinnamon
1 cup flour
1/2 cup butter
2 eggs
1 cup molasses
1 tsp soda
1/4 tsp salt
1 cup hot water

Cream butter and sugar, add eggs and molasses. Mix and sift dry ingredients.  Add, alternating with the hot water. Pour into buttered muffin pans and bake in preheated 400' oven. 

My Favorite Waffle Recipe

2 Cups flour
1 Tbsp baking powder
1/2 tsp soda
1 tsp salt
1 1/2 cup buttermilk or yogurt or sour cream or milk (no low fat)
3 large eggs
1/2 cup melted butter

You do not have to beat the egg whites in this recipe, but let it stand 2 or more hours before
cooking the waffles.
Especially good for family at the beach.  Of course you will have to make the recipe several times.
(Better to make batches rather than doubling or thripling the recipe.

Miss Bessie's Marinated Cole Slaw

3/4 cup canola oil
1 cup sugar
1 cup cider vinegar
1 tsp salt
1 tsp black pepper
1 tsp dry mustard
1/2 tsp celery seed
3/4 tsp tumeric (optional)
1 large head cabbage, chopped
1 large onion, chopped
1 large bell pepper, chopped

In a saucepan, mix first eight ingredients.  Bring to a boil and pour over remaining ingredients.
Marinate in refrigerator at least one day.  Will keep a week. Serves 8.  Good for picnics.

From the 1977 Time Time at the Masters, slightly altered.

Auntie Marian's Baked Beans

1 (16 oz ) can pork and beans (or you can soak pinto beans overnite then cook until tender)
1 green pepper, diced
1 small onion, diced
1 1/2 cup light brown sugar
1 tsp dry mustard
1 Tbsp Worcestershire
2 Tbsp barbecue sauce
1 small can tomato sauce
4 strips bacon
1 cup grated sharp cheese

Saute green pepper and onion and combine with remaining ingredients.  Bake at 375' one and a half hours. Fry bacon. Break and mix with above when bean mixture is done.  Cover top of mixture with grated sharp cheese.  Return to oven and bake until cheese melts and is slightly browned.
Serves four to six.

This is a staple of cookouts and pot lucks.