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Ramsey Recipes
11 Egg Whites 1 Teaspoon Cream of Tartar 2 Cups Sugar 1 1/2 Cups Flour 1 Teaspoon Bee Brand Vanilla 1/2 Teaspoon Salt Beat eggs to a stiff froth. Add cream of tartar and sugar. Continuing the beating.. Then fold in flour, salt and vanilla. Bake in unbuttered Angel cake pan 30 to 35 minutes. Test with broom straw. If it doesn't stick it's done .Cora’s daughter, Cassie (left below), passed this recipe on to Carrow’s grandson, Teri Towe, Princeton and University of Virginia Law School graduate and now attorney in New York.
Lemon Ice Box Pie 1 can Eagle brand milk (sweetened) Grated rind of 1 lemon ½ cup lemon juice 2 Tablespoons of sugar 3 egg yolks Blend together condensed milk, lemon juice and egg yolks. Beat until stiff enough to stand in peaks. Beat meringue to be added to the filling till stiff enough to stand in peaks and then add 3 tablespoons of sugar. Pour into a pie shell. Meringue: 4 egg whites, 8 Tablespoons sugar, ¼ teaspoon cream of tartar. Beat egg whites until stiff and dry. Add cream of tartar. Add sugar slowly. Spread on the pie filling. Bake in a very slow oven 10 minutes without coloring; then increase heat so that meringue may color delicately in the next 6 or 8 minutes. Be sure to GRADUALLY beat in the sugar, one teaspoon at a time, and beat extremely well after each addition. Continue to beat until meringue is very thick and glossy and the peaks stand up well when the beater is withdrawn. Shrimp Salad A favorite at the Houston Hotel 2 cups cooked shrimp 1 cup celery (coarsely chopped) 2 hard-cooked eggs (coarsely chopped) 2 tablespoons dill pickles, minced Mayonnaise 1 Tablespoon ketchup ½ teaspoon Worcestershire sauce Salt and Pepper If shrimp are large, cut them into halves or quarters. Mix shrimp, celery, eggs and pickles together lightly with Mayonnaise to which has been added the ketchup, Worcestershire sauce, salt and pepper. Serve on lettuce leaves and garnish with sliced tomatoes. Hilda Ramsey used Cora Dowling’s Angel Food Cake as the basis for her delicious "Charlotte." 4 egg whites Scant cup sugar 1 pint cream, whipped 1 tablespoonful Knox gelatin 3 ounces sherry wine
Beat the cream and whites of eggs separately (real stiff). Dissolve gelatin in ¼ cup cold water, add to ¼ cup boiling water. Let this cool. Add ½ cup sugar to stiffly beaten whites and other half to whipped cream. Fold together and add the gelatin and wine. Cube the angel food cake and place in a trifle dish. Pour mixture over cake. Set in refrigerator for about 2 hours before serving. Garnish with cherries or some other fruit. Shrimp in Lemon Butter Beth Wilker 1 cup butter 1/4 cup lemon juice 1 teaspoon parsley flakes 1 teaspoon soy sauce 1/4 teaspoon salt 2 pounds large shrimp-peeled and deveined
1 handful of Forgiveness 1 heaping cup of Love a full poind of Unselfishness Mix together smoothly with Complete Faith in God. Add - 2 tablespoons of Wisdom 1 teaspoon of Good Nature for flavor. Sprinkle generously with Thoughtfulness. Angie Farrell Red Potatoes (1 large for each person) purple onion freshly ground pepper Parmesan cheese (ground) 3/4 pound shrimp (for 2 people) fresh lemon butter (salted) 3 to 4 shallots Dry, white Vermouth (optional) Bread crumbs (plain, not Italian) fresh parsley (for garnish)
2 cups cooked rice 1/4 cup chopped onion 1 can water chestnuts (chopped fine) 3 tablespoons butter Asparagus Casserole 2 cans asparagus (drained) 2 cans cream of mushroom soup 1/2 cup water Earthquake Cake Wannelle Hedgepath 1 box German Chocolate Cake Mix (check mix for ingredients needed) 1 cup chopped pecans 1 cup coconut 1 stick margarine 1 (8 ounce) package of cream Wannelle Hedgepath 1 yellow cake mix (not butter recipe) 1/2 cup sugar 1 cup oil 3/4 cup water
3 cucumbers (peeled and finely grated) Here is a great marinade for ribs, steak, pretty much any meats. 6 limes 1 package of Good Seasons salad mix OK, those are recipes from friends. Now comes family ones. I thought my
Grandmother, Mama E., was the best of the best cooks in the whole world. I
still can't get over that she cooked without recipes. When the church did a
cookbook one year they asked her for some of hers. We had to watch her and
write them down as she cooked. 3 eggs 1 cup sugar 1 tablespoon flour 1/2 cup white Karo syrup 1 teaspoon vanilla 1 unbaked pie shell 1 stick butter 1 cup sugar
1 teaspoon vanilla 1/4 cup buttermilk 1 unbaked pie shell
Marinated Carrots or Copper Coins
1 bunch carrots-scrape, cut round, cook until tender with salt. Sauce: 1 can condensed tomato soup 1 large onion 1/2 cup water 1/2 cup cooking oil
Cook all ingredients together for 10 minutes. Pour over cooked carrots. Let
stand 4 to 8 hours or overnight. Refrigerate. Serve hot or cold. Can keep for
weeks. Dr. D.W. Ramsey…labeled "Grandfather" Mama E. and Aunt Julia Boil squash and chopped onions until done. While still warm add butter and mash. Add salt, eggs, and grated cheese. Pour into greased casserole and top with toasted bread crumbs. Bake in moderate oven until brown. (No amount of ingredients were given. I always just use about 4 or 5 yellow squash and 1 medium onion, 2 eggs and a lot of cheese. My Aunt Julia would sometimes crush up and add melted butter to Ritz crackers and top the mixture.) Julia's Chicken
2 cans of cream of mushroom soup Chicken breasts (any amount) 2 & 1/2 cups sugar 7 eggs 3 cups plain flour 1 pound dry black-eyed peas 2 ounces chopped pimento 1 large onion
1 large bottle of Italian Dressing 814-1889), Company K, 39th Infantry CSA, and Alice Jane Albritton Adams (1821-1884), parents of Margaret Adams Hawkins 2 cups corn meal (self-rising) 1 cup flour (self-rising) 6 tablespoons cooking oil 2 eggs 4 raw eggs
1 cup chopped onions (saute these in some butter first) Joyce's cousin, Vicki Cochran Preheat oven to 400 degrees. 2 egg whites beaten to soft peaks. Gradually add 2/3 cup sugar. Beat until firm peaks form. Add 3-4 drops food coloring and 2/3 cups mini-chocolate chips-fold in. Drop by teaspoon onto wax paper covered cookie sheet. Turn off oven and leave in 4 to 5 hours or overnight. You can put these close together. My cousin uses green food coloring and brings them at Christmas time. They never last very long!! 1 small container sour cream 1/2 cup chopped marishino (sp) cherries 1/2 cup chopped pecans 1 diced banana 1 small can crushed pineapple and juice 1/2 cup sugar mini marshmallows Mix all together. Pour in muffin cups that you have in a muffin tin and freeze. This is great for a luncheon. Lindsay Sisters: Viola Flowers, Colley Hollon, Hellen Stark, Margaret Lindsay, Alice Hawkins, Malinda Scott, Nina Hawkins, Ruthie Guillot My Aunt Julia Burch1 #2 can pineapple chunks 1 #2 can pear halves Pat Ramsey's Bean Salad 3 - 4 T olive oil 3 - 4 yellow onions 6 - 7 stalks celery 2 cans Goya small white beans 2 cans Goya pink beans 1/3 to 1/2 cup balsamic vinegar Salt and pepper 1. Chop onions into small (about 1/4 to 1/3 inch) pieces and sauté over medium low heat in olive oil for about 3 or 4 minutes. 2. Add the celery, which has been chopped into 1/3-inch dice. Stir and let simmer while you 3. Open cans of beans, rinse them well and drain in colander. 4. Put well-drained beans in large bowl and add vinegar, salt and pepper to taste and stir to mix. 5. Add onion and celery mixture and stir to mix well. 6. Transfer salad from bowl to a container (at least two quart size) and refrigerate. This recipe makes about two quarts of salad and lasts more than a week in the refrigerator. It's a favorite at my garden club. I developed this recipe when I decided to eat healthy and lose weight. It's filling, healthy and relatively low calorie (less than 100 calories per 1/2 cup serving) so it's become a staple of my diet program. Phil likes it hot so he warms it in the microwave. For variations you can add sliced green or black olives or chopped sweet pickles. I've also tried it with diced cheese, diced ham, and diced Italian salami. All good even though they add calories. Pat Ramsey's Cabbage and Sausage Soup This is another recipe I developed for my healthy eating weight loss plan. It calls for hot sausage, but sweet sausage can be substituted for those who prefer less spicy fare. Pat Ramsey 3 Tbs Olive Oil 6 - 8 cloves garlic chopped 3 or 4 medium onions sliced From: Grandmother Hilda Ramsey as copied by Cathy in August 1975 Cake 1 stick oleo 1 cup sugar 4 eggs 1 pint size can chocolate syrup (Hershey) 1 cup self rising flour 1 t vanilla Blend together oleo and sugar. Mix together with other ingredients and pour into two 9 inch pans that have been waxed papered and greased. Bake at 325 degrees for 35 minutes. Leave in pan until cold. Icing 1 stick oleo 1/2 cup cocoa 1/2 cup milk 14 large marshmallows 1 box confectioners sugar 2 t vanilla 1 cup pecans Melt oleo, cocoa, and milk in top of double boiler. Mix with other ingredients and beat until fudgy. Put in refrigerator. This was one of Grandmother Ramsey's famous chocolate cakes. Whenever we came down from New York she had a chocolate cake waiting. They were all so good that I can't tell which was the best. So I'll have to give another. Pat Ramsey
Grandmother Ramsey's Other Chocolate Cake From: Grandmother Hilda Ramsey as copied by Pat in 1974 Cake 1 cup unsifted unsweetened cocoa 2 cups boiling water 2 3/4 cups sifted allpurpose flour 2 t baking soda 1/2 t salt 1/ t baking powder 1 cup butter softened 2 1/2 cups granulated sugar 4 eggs 1 1/2 t vanilla 1. Combine cocoa with boiling water and mix with wisk until smooth. Cool completely. 2. Sift flour with soda, salt and baking powder. 3. Preheat oven to 350 degrees 4. Grease well and lightly flour three 9" round (at least 1 1/2 inches deep) cake pans. 5. In large bowl, beat at high speed - butter, sugar, eggs and vanilla until light (about 5 minutes). 6. At low speed, beat in flour mixture (in fourths) alternating with cocoa mixture (in thirds ) beginning and ending with flour mixture. Do not over beat. 7. Divide evenly in pans and smooth tops. 8. Bake 25 to 30 minutes or till surface springs back to touch. 9. Cool in pans for 10 minutes and then remove from pans to cool on racks. Frosting 1 package (6 oz) semisweet chocolate pieces 1/2 cup light cream 1 cup butter 2 1/2 cups unsifted confectioners sugar 1 Combine in saucepan, chocolate pieces, cream, and butter. Stir over medium heat until smooth. 2. Remove from heat. With wisk, blend in 2 1/2 cups of confectioners sugar. 3. In bowl over ice, beat until it holds shape. Filling 1 t vanilla extract
1. Whip cream with sugar and vanilla. 4. Place third layer on first two top side up. Catherine Ford, Hilda Ramsey, Cassie Ramsey, Francis Ford Grandmother Ramsey's Chocolate Pie Shell: 1 cup flour 1 stick oleo 1/2 cup nuts (chopped) Mix and press into pie pan. Use two round or one square. Bake at 325 degrees for 25 minutes. Layer 1 1 cup powdered sugar Mix and spread on cooled shell
Crystal and Kelly Fancher
Bob Ramsey's Favorite Cookies This recipe was given to me when Bob was an infant and I've been making it ever since. The entire family enjoyed them but Bob loves them. They are interesting because they use no flour and are good for children with wheat restricted diets. They are a great way to use up egg whites when other recipes call only for yolks and can be frozen or stored in a tin for several weeks. I've never found out how many weeks because if I don't hide the tin they are gone in a day or two. Even hiding the tin is futile because Phil or Bob always manage to sniff them out. Pat Ramsey 4 egg whites 1/2 t salt 1 1/2 cups sugar 1 cup peanut butter (either creamy or chunky) 10. Beat egg whites and salt until soft peaks form. 11. Add sugar gradually and beat until stiff peaks form. 12. Beat in peanut butter. 13. Drop by teaspoon 1 inch apart on a well greased cookie sheet.. 14. Bake at 325 degrees about 20 minutes. 15. Cool before removing from pan.
From: Grandmother Hilda Ramsey Two Graham Cracker pie Crusts 8 oz cream cheese softened 2/3 cup chunky peanut butter 2 cups powdered sugar 1 cup milk 1 9 oz carton Cool Whip Let cheese get soft. Cream together with peanut butter. Add other ingredients. Freeze. It's good right out of the freezer. This was always a favorite with the children. To me it brings back memories of our summer visits in Dothan. Pat Ramsey Aunt Cassie's Milk Punch 1 1/2 oz Brandy 1 t vanilla flavoring 2 t sugar Stir and mix, then add ice and fill glass with milk. (A glass of milk or as much as desired. We had this punch at Cousin Richard Ramsey's after Cassie told us about it and insisted Richard make us all some. Our friends the Barths had flown from Daytona into Dothan to visit us while we were there and we all went to Richard's home for lunch. I don't remember what all we ate but sure remember the punch and the new bulldog puppies they had that summer. Pat Ramsey Pat and Phil's Wedding Punch This was one of the punches Mother Ramsey served when she had a reception at her home for Phil and Pat when they got married. Pat had told her about the recipe the summer before. It doesn't seem to have much alcohol in it when you are drinking it and many a guest over the years has had enough to become a wee bit tiddly before they realised how potent it was. Cathy calls it the Family Recipe because it reminds her of the two sisters on the Waltons that had a still for their family recipe. 1 package frozen strawberries 1/2 to 1 cup rye whiskey two quarts of white Rhine wine two quarts of ginger ale Place strawberries in punch bowl and cover with rye whiskey to soak and thaw. Just before party, pour in wine and ginger ale. Extra fresh strawberries can be floated on top or frozen into ice ring as garnish. Tuna Casserole My friend Judy Davis brought this recipe with her when she and her children moved in with us for a while in 1969. It was always a favorite of the children. At some point I lost the recipe and only recently found it again. The children though grown will rejoice. Pat Ramsey 1 can or package frozen green beans (French cut or whole) 1 large can tuna 2 T flour 2 slices American cheese 1 can Campbell's tomato soup 1/2 soup can milk 4 drops hot sauce like Tabasco 2 T flour 1 can onion rings 1. Place drained green beans at bottom of casserole dish. 2. Drain tuna well and spread over green beans. 3. Sprinkle 2T flour over tuna. 4. Mix can of soup with 1/2 can of milk, hot sauce and 2T of flour and pour over tuna. 5. Put the two slices cheese over everything (tear into pieces and spread around). 6. Put onion rings on top of cheese. 7. Bake in a 475 degree oven until it bubbles and cheese melts. Note: Other green vegetables can be used instead of green beans. I've used spinach and peas and they seemed to like it just as well.
Teri Towe’s Contributions Big Mama’s Cheese Topped Stuffed Potatoes Bake potatoes for 75 minutes (or until done) in oven preheated to 350°. While the potatoes are still hot, cut them in half across the "short side", and carefully scoop out the contents, reserving the skins to be refilled later. Mash the scooped out potato with lightly salted butter to the desired consistency. Add finely chopped scallions to taste, and one finely chopped sweet pickle. Mix well. Carefully refill the potato skins with this mixture. Place stuffed potatoes into a glass baking dish (They should be placed close together, so that they touch one another.) Cover the tops of the potatoes with grated sharp cheddar cheese, and bake again in a preheated 350° oven until the cheese is melted and golden brown. The potatoes may be made in advance and refrigerated, but it is a good idea
to allow them to come up to room temperature before you bake them the second
time to melt and brown the cheese.
Big Mama’s Stuffed Devilled Crab Saute together: ½ cup finely chopped onion ½ cup finely chopped scallions ¼ cup finely chopped celery ¼ cup finely chopped green bell pepper ¼ cup finely chopped red bell pepper 1/8 cup finely chopped pimiento (from the jar) To this sautéed mixture, add dark crabmeat (approximately the amount in 4 crabs), which has been carefully picked over and all of the shell and cartilage removed. Then add two slices of white bread, which have been soaked in water and then had all of the water squeezed out of them. Blend together, then blend in ½ cup finely chopped parsley. Then blend in 2 well beaten eggs, and season the mixture with Tabasco® and black pepper, to taste. Spoon the mixture back into the crab shells, sprinkle fine, seasoned bread crumbs over the top, and then bake in a 350° oven for about 20 minutes, or until done. If you want to make crabcakes, rather than bake the mixture in crab shells or ramekins, gently mold the mixture into cakes, refrigerate until firm, roll the cakes in bread crumbs or corn meal, then fry ‘till done. Carrow Dowling McCarn (1879-1963) Grandma Dowling’s Pot Roast Marinate a pot roast in the refrigerator for two days in scuppernong or red wine. Just before cooking, season the pot roast with nutmeg, lemon, pepper, and a little meat tenderizer. (Accent® or Adolph’s Meat Tenderizer® will do nicely.) Cook slowly in a mixture of the marinade and water for about 2½ hours, or until done. (Check after the first hour.) Lizzie E. Wells Dowling (1853-1938) Transmitted by Betty M. Towe (1910-1993)
Kitty McMullen’s Lemon Jell-o® Cake 1 pkg. Lemon Jell-o® 1 cup boiling water 1 box lemon cake mix 4 eggs ¾ cup Wesson® oil Dissolve Jell-o® in hot water and let cool slightly. Add to cake mix. Add eggs and Wesson® oil. Beat well after each addition. Pour into greased tube pan and bake in 300° oven for 1 hour. Remove cake from oven, but leave it pan. While still very hot, punch holes over top of cake with ice pick or tooth pick and pour this icing over it. ¼ cup of lemon juice 1½ cup of confectioner’s sugar Best eaten while warm. Kitty McCarn McMullen (1915-
Mimi’s Beef Patties Mix 1½ lbs. ground beef with ¼ cup of chopped onions, 1 cup of "instant" oats, I cup of tomato juice, and 1 tablespoon of Worcestershire sauce. Mix well and form into patties. In a skillet, brown the patties on both sides in butter. Remove patties from pan, and pour off all but 3 tablespoons of the cooking juices. To the 3 tablespoons of cooking juices add 3 tablespoons of flour, 1 cup of beef broth, and ½ cup of sherry. Mix and bring to a boil. Add the patties, reduce eat, and cook until done, about 15 minutes. Add 4 oz. of either fresh or drained canned mushrooms and heat through. Serve over rice. Betty M. Towe (1910-1993) Mimi’s Cocktail Meat Balls Soak 3 slices of white bread in ½ cup of beef broth. Into a blender put 1 egg, 1 small onion that has been chopped, 1 peeled clove of garlic, 1 teaspoon of paprika, ¼ teaspoon of thyme, and black pepper to taste. Add the three slices of broth soaked bread, and blend until smooth. Add this mixture to 2 lbs. of ground beef and mix well. Form the meat balls, using one level tablespoon of the mixture for each meat ball. Strain a 1 lb. can of Italian tomatoes, and put the tomatoes, 1/3 cup of brown sugar, 1/3 cup white sugar, 3 tablespoons of lemon juice, and 6 ginger snaps, into the blender and blend until smooth. Pour this mixture into a pan, add the meat balls, and cook slowly for 1 ½ hours. Betty M. Towe (1910-1993) Mimi’s Cold Brandy Soufflé Pour ½ cup of cold water into a saucepan. Sprinkle in 1 package of Knox® unflavored gelatin. Add 1/3 cup of sugar and a pinch of salt. Then add the yolks of 3 eggs, and mix well. Place over very low heat, and stir until the gelatin has dissolved and the mixture has thickened somewhat. Do not boil! Stir into the mixture ¼ cup of cognac and ¼ cup of crème de cacao. Cool the mixture until it mounds slightly. Beat 3 egg whites until foamy. Slowly add 1/3 cup of sugar, and beat until like meringue. Fold the egg white mixture into the mounded egg yolk mixture; then fold in 1 cup whipped heavy cream. Pour the mixture into individual soufflé ramekins with well buttered collars. Cover with SaranWrap®, and refrigerate for at least 8 hours. Serve garnished with a dollop of whipped cream and shaved bitter chocolate. The flavoring for this cold soufflé may be varied to suit the occasion, and many other liqueurs will be found to be equally effective. Vary the garnish, other than the whipped cream, accordingly. Betty M. Towe (1910-1993) Mimi’s Easy Corn Pudding Preheat the oven to 350°. Lightly grease a 1½ quart baking dish. Combine ½ cup of sugar and 3 tablespoons of cornstarch. Add 2 well beaten eggs, 1 1lb. can of creamed corn, and 1 13 oz. can of evaporated milk. Mix well, and pour into the baking dish. Dot liberally with butter, and bake for about 1 hour, or until center is almost firm. Betty M. Towe (1910-1993) Mimi’s Favorite Recipe for Cheese Grits Cook 1 cup of grits in 1½ cups of hot water until done. When the grits are done, add 4 Tablespoons of lightly salted butter, a pinch of salt, and ½ teaspoon of sugar. Cook until the liquid is absorbed. Remove from heat, and add 2 well-beaten eggs, 1½ cups of milk, and ¾ cup of grated sharp cheddar cheese. Mix well, and pour the mixture into a well greased 2 quart casserole. Top with more grated cheese, and bake in a preheated 350° oven for 30 minutes. Betty M. Towe December 4, 1993 Unidentified photo found in Cassie Ramsey’s collection Mimi’s Macaroni and Cheese Cook 1 8 oz. package of macaroni according to the directions on the package. Drain. Combine the cooked macaroni with 2 cups of cream style cottage cheese, 1 8 oz. carton of sour cream, 1 slightly beaten egg, a dash of cayenne pepper, and 2 cups (8 oz.) grated sharp cheese. Bake in a 350° oven for 45 minutes. Betty M. Towe (1910-1993) Mimi’s Party Tenderloin In a covered, heavy roasting pan, place a 12 to 16 lb. beef tenderloin that has been sprinkled liberally with pepper and garlic salt. Make a marinade from 1 16 oz. bottle of olive oil, 1 16 oz. bottle of red wine vinegar, 3 cups of burgundy, and 3 garlic cloves. Marinate in the refrigerator overnight. Roast the tenderloin, in the marinade, in the covered pan, in an oven preheated to 425° until cooked to an internal temperature of 135°, for rare. (The roast will continue to cook once it has been removed from the oven, and will reach the internal temperature of 140 to 145° for rare after it has been taken out of the oven.) Garnish with fresh parsley. Betty M. Towe (1910-1993
Mimi’s Pot de Crème Chocolat In a saucepan, heat 2 oz. of bitter chocolate and 1 cup of heavy cream very slowly, stirring regularly, to melt the chocolate and blend it into the cream. Do not boil. Remove from heat, and let the mixture cool slightly, while you are beating 3 egg yolks until lemon colored. Add 2 tablespoons of sugar to the egg yolks while beating them very slowly. Stir the warm chocolate mixture into the egg mixture, and then blend in 2 teaspoons of vanilla. Strain into ceramic "pot de crème" pots, and set the pots in a baking pan in which there is 1 inch of hot water. Cover with foil, and bake at 325° for 15 minutes. Cool and then chill, after testing for doneness. Betty M. Towe (1910-1993) Mimi’s Spinach Casserole Cook 1 10 oz. package of frozen spinach and drain well. Transfer the cooked spinach to a large bowl; then stir in 1 cup cooked rice, 1 cup grated American cheese, 2 slightly beaten eggs, 2 tablespoons softened butter, 1/3 cup of milk, 2 tablespoons chopped onions, ½ teaspoon of Worcestershire, and ¼ teaspoon of thyme. Blend together and spoon into a greased 10 x 16 x 1½ baking dish. Bake in a 350° oven for 20 to 25 minutes. Cut out in squares. Betty M. Towe (1910-1993) Lucie Weber’s Brown Sugar Cookies Cream ½ cup butter. Add 6 tablespoons of dark brown sugar, 6 tablespoons of granulated white sugar, 1 well beaten egg, and ½ teaspoon vanilla. Mix well. Add 1 cup plus 2 tablespoons of flour, ½ teaspoon salt, ½ teaspoon baking soda, and 1 cup coconut, chocolate chips, or chopped nuts, and blend well. Drop small amounts of the dough, each about the size of a walnut, onto a greased cookie sheet, far enough apart to allow the dough to spread without the cookies touching each other. Bake at 375° degrees for 8 to 10 minutes. These may be made as "plain" sugar cookies, without any additions, if you prefer. Tip from Lucie: "I often mix my dough for cookies the night before and leave it in the icebox overnight, covered. I find that the dough does not spread so much on the baking sheet if you refrigerate it overnight." Lucie (Mrs. Hunt) Weber (1898-1996)
Unidentified family members in Cassie’s possession Lucie Weber’s Rich Chocolate Cookies (Teri’s Favorite!) 1 cup butter 1 cup granulated sugar 2 eggs, well beaten ¾ cup baker’s cocoa ¾ cup flour 1 teaspoon vanilla coconut for the cookie batter and as a topping Cream butter and sugar together, then add the beaten eggs, the cocoa, the flour, and the vanilla. Add coconut to taste to the batter. Mix well. Grease a cookie sheet with butter. Drop small amounts of the dough, each about the size of a walnut, onto the greased cooke sheet, far enough apart to allow the dough to spread without the cookies touching each other. Sprinkle more coconut on top of each cookie as a garnish, if you like. If you don’t like coconut, chopped pecans or other chopped nuts of your choice may be substituted Bake at 375° approximately 8 to 10 minutes. Tip from Lucie: "I often mix my dough for cookies the night before and leave it in the icebox overnight, covered. I find that the dough does not spread so much on the baking sheet if you refrigerate it overnight."
Lucielle (Mrs. Hunt) Weber (1898-1996) Anna Wagner’s Coffee Cake Preheat oven to 375°. Mix together thoroughly ½ cup brown sugar, ¼ cup shortening, and 1 egg. Sift together 1½ cup all purpose flour and 2 teaspoons "double action" baking powder, then stir this mixture into the sugar, shortening, and egg mixture. Next, stir in ½ cup seedless raisins. Spread this batter into a 9 inch, 1¾ inch deep baking dish that has been greased and floured. Sprinkle the top with a mixture of 1 teaspoon cinnamon, 2 teaspoons sugar, 2 teaspoons breadcrumbs, 2 teaspoons brown sugar, and a little apple juice or melted butter to bind it together. Bake for 25 minutes to 35 minutes. Anna Deyle Wagner (1894-1983) Aunt Sara’s Spoon Bread In a large bowl blend one cup fine corn meal and 1 tablespoon melted butter. Add all at once 1½ cup boiling water, and beat well. In a large cup, beat two eggs well with a fork. Add 2 tablespoons of baking powder and 1 cup of milk, and then mix until foamy. Add this to the corn meal mixture and blend well. Pour this mixture into a buttered casserole dish and bake in an oven preheated to 400° for 40 minutes. Sara Eliot Towe (1900-1981)
Representatives of Noel Baxter Dowling’s children, Teri Noel Towe, Agnes Dowling Simpson, Louise Murphy and Joel Ramsey.
Old Time Egg Custard 4 eggs -- beaten 1/2 cup sugar 2 1/2 cups milk -- scalded 1 teaspoon vanilla 1/4 cup butter nutmeg Line 9 inch pan with rich pastry. Blend eggs with sugar, add salt and flavoring. Slowly add scalded milk while stirring. Pour custard into pastry lined pan. Sprinkle with nutmeg and dot with butter. Bake at 400 degrees for 25 minutes or until firm. Pie will set when cool. Apple—stew apple until thick. Place on pie crust; pour egg custard on top and bake as above. Peach—stew peaches until thick. Place on pie crust; pour egg custard on top and bake as above. Source: Margaret Adams Thornton, "The Adams Family Cook Book," edited by Ann Adams, wife of Judge Forrest Adams. Adams Wine Recipe Winston Adams copied this from Cousin Harry Adams. Winston commented: "Cousin Harry died …at the age of 90. He was truly a rare individual and you had to know him to fully appreciate him.
He said that he has used this recipe for about 20 years. He said he did not drink much of it himself but gave most of it to his friends. He did say that it was good for low blood pressure and it would really help if you stayed with it long enough." Get two one-gallon glass jugs, then get one quart of bottled grape juice. You can use most any kind of fruit juice. Put your juice in the jug and take anything from two to three pounds of sugar, a lot of sugar makes sweet wine, less makes what they call dry wine, all sugar fermented out. Boil the water and mix enough with the sugar to make enough liquid to come up to just above the Cecily, Matthew, Brooke, Drew, and Elizabeth Ramsey place where the jug starts to coming to the neck. Then when the liquid is lukewarm, put in the yeast. (If the yeast is put in while the liquid is too hot it will kill the yeast.) Use Baker’s yeast, the kind the ladies use to make bread, and you can get it at most grocery stores, look on the back of the package to see if the yeast is still good. It will show when it expires. Just open the package and pour it in the jug and then shake the jug so it will mix. Then put a plastic bag over the neck of the jug and fasten with a rubber band, or put a good sized piece of clean cotton in the neck of the jug, you can use both if you want to. Then set the jug in a warm place that stays around from 65 to 75 degrees. It will be a good idea to set the jug in a pan of some kind it may foam over when it ferments. Get you a piece of plastic tubing about five feet long and when the wine has fermented about a month siphon it out into a clean jug, leaving as much of the settlings in the bottom as you can. It takes two or three of these before the wine will be ready to bottle. When it has finally quit fermenting bottle it, leave about an inch of air space from the top of the wine to the cork or top of the bottle. Do not use any iron buckets and pots to mix the wine, the Wine folks call it must. I do not know why. It takes about six months to make good wine and if kept a year it is better. Some folks start drinking it before it quits fermenting but it is not good then. To use whole grapes or berries is more trouble. Use only one package of yeast to each gallon. Resipee for Cukin Kon-Feel Pees Gether yo pees ‘bout sun-down. The florin day, ‘bout leven o’clock, gowge out yo pees with yo tum nale, like gowgin out a man’s eye-ball at a kote house. Rense yo pees, parbile them, then fry ‘em with som several slices uv streekt middlin’ incouragin uv the gravy to seep out and intermarry with yo pees. When modritly brown, but not scorcht, empty into a dish. Mash’em gently with a spune, mix with raw tomaters sprinkled with a little brown shugar and the immortal dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for yo general helth uv mind and body. It fattens you up, makes you sassy, goes throo and throo yo very soul. But whey don’t you eat" Eat on. By Jings. Eat. Stop? Never, whil thar is a pee in the dish. Mozis Addums
She Crab Soup 1 cup (8 ounces) fresh cooked crabmeat, remove cartilage and shell fragments ¼ cup unsalted butter 4 cups milk, at room temperature ¼ cup heavy cream, at room temperature 4 green onions, thinly sliced ½ teaspoon salt 1 teaspoon Worcestershire sauce ½ teaspoon ground mace ½ teaspoon freshly ground white pepper ¼ cup dry sherry 10 ounces crab roe (may use 3 hard cooked eggs sprinkled on the bottom of the bowl before ladling in the soup) 1 teaspoon paprika for garnish Place the crabmeat in a small bowl. Fluff the crabmeat, but do not cut, into bite size pieces. Melt the butter in large saucepan over medium heat. Whisk in the flour forming a roux. Cook for 3 minutes but do not let it brown. Add milk and cream. Let the soup thick, whisking constantly, about four more minutes. Reduce the heat to low and stir in the crabmeat, onions, salt, mace , Worcestershire sauce and pepper until well blended. Cook, stirring often, just until the crabmeat is heated through, about one minute. Before serving, stir in the sherry and crab roe until well blended. Serve in shallow bowls garnished with paprika. Brunswick Stew 1 can Brunswick stew--Castlebury 1 can barbecue pork--Castlebury 1 can barbecue beef--Castlebury 1 can barbecue chicken (Sweet Sue) 1 bottle ketchup 1 can corn 2 Tbs Worstershire Sauce ½ TBsp Tobasco Simmer together in a crock pot and enjoy Brunwick stew as close to that of Dobbs’ Barbecue as you can get at home. You might want to dice up some potatoes to add to the stew. Judge Mike Crespi, our dear friend, makes his special flan for us every Christmas. It is fantastic!!! Judge Crespi's Famous Flan 8 Large Eggs 1 3/4 Cups Sugar 2 Teaspoons Vanilla 2 12 Oz Cans Evaporated Milk Large Rectangular Pan With an Inch of Water in It 2 Quarts Corning ware Baking Dish With Lid 9 by 13 Inch Lidded Pan <or Something Like That>
Heat 1 cup of the sugar directly on an eye of the stove near medium heat. While that is happening, preheat the oven to 325. The sugar needs to caramelize and get runny, a trick that requires a bit of practice. To kill time while the eye heats up, break the eggs into a large mixing bowl and add 3/4 cup of sugar. If the sugar hasn't caught fire yet, start beating the eggs and sugar mixture. When the sugar melts and turns brown, coat the inside of the Corning ware dish all the way up the sides with the caramel. This also takes a bit of skill, not to mention heat tolerant fingers. I use a spoon to slurp the caramel around the dish. When the coating process is over, put the dish to one side and blend the evaporated milk and vanilla into the egg-sugar mixture. Put the dish in the pan with the water in it, pour in the custard mixture and cover. In my oven, an hour and a half is plenty of baking time. I have no idea about yours. Try an hour and fifteen minutes, then test the custard by sliding the blade of a silver knife into it. If it comes out clean, you're done (and so is the flan). Let the completed flan cool about an hour in the dish at room temperature with the lid off. Replace the lid and put it in the refrigerator to chill for a couple of hours. Next comes the real challenge. Take out the flan, remove the lid and gently run the knife blade around the outer edge of the custard so that it separates a bit from the dish. Put the 9 by 13 pan on top of the Corning ware dish and deftly invert it. This (I sincerely hope) will result in the flan resting upside down in the baking pan. Now all you have to do is spoon as much of the liquified caramel on top of the flan before you return it to the refrigerator in anticipation of serving it. Enjoy. Source: "Judge Michael Crespi" |
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Copyright 1996 These are my own working genealogy files that I share with you. The errors are my own. But, perhaps they will give you a starting point. All original writing is copyrighted. Webmaster |
