Two recipes for homemade ice cream do not use an ice cream maker -
March 31, 2023
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Mrs. Meggetts recipe for Baked Chicken calls for a 6- to 7-pound whole chicken. She says she made this recipe at home and at the Dodge House because its simple to make, goes great with all sorts of vegetable and rice dishes, and the meat is tender, and everyone will enjoy it.
For people who dont have extra time for pampering their main meal, we have Quick Oven Stew from Claire Ellington, who hand-wrote her own recipe in the copy of Stew-Pot Favorites of Zellwood that she gifted to us.
Emily Meggett says you can usually find good broccoli year-round. Her Broccoli with Cheese Sauce looks very tasty.
From Charleston Receipts, Crab Meat Salad calls for a pound of fresh crab meat. You can substitute shrimp for the crab meat. This recipe was contributed by Miss Elizabeth Williams.
Mrs. Ethel Brown shared her recipe for Apple Pudding with Stew-Pot Favorites of Zellwood, of which we are the very fortunate recipients, from Claire Ellington.
We have a recipe for A Quick Easy Dessert from Ann Whites. We found the recipe in Stew-Pot Favorites of Zellwood.
Mrs. J. K. Donahue shares her recipe for Vanilla Ice Cream with us. This comes from Charleston Receipts, a book contributed by the mother of our (now retired, but NOT with his feet up) editor, John Peery.
From Mrs. John Laurens, we have Custard Ice Cream, a cooked frozen goodie that you freeze in your refrigerator. This recipe is also found in Charleston Receipts.
Both of the above recipes do not use an ice cream maker.
EMILY MEGGETTS
preferably White Lily
1/2 onion, sliced
Preheat the oven to 350 degrees Fahrenheit. Remove the backbone from the chicken. Season the chicken halves with the seasoning salt. Add more seasoning salt if desired. Flour the chicken lightly, making sure that every part of the chicken is covered. Turn the chicken skin side up and place it in a 9- x 13-inch baking dish. Spread the onion slices across the chicken, then pour 2 cups water over the chicken. Bake the chicken, uncovered, for 1-1/2 hours, until brown and crispy, basting every 30 minutes during the cooking process by spooning the liquid from the bottom of the dish and over the top of the chicken. Remove from the oven. There should be a thin, brothy sauce at the bottom of the dish, which you can serve with the chicken, with rice.
CLAIRE ELLINGTONS
Home Cooking by Emily Meggett
3 stalks broccoli, or 1 pound
frozen broccoli
1/4 cup (1/2 stick) unsalted butter
2 tablespoons all-purpose flour
1 cup milk, whole or 2-percent
1/2 cup grated cheddar cheese, mild, medium or sharp
Pinch of salt
Paprika
Wash the broccoli and cut into florets. In an 8-quart pot, bring 4 quarts water to a boil over high heat. Once boiling, add the broccoli, and cook for 3 minutes. Drain and set the broccoli aside. Make the cheese sauce in a 2-quart saucepan, melt the butter over low heat. Be very careful not to burn the butter. Once the butter is melted, stir in the flour, then slowly pour in the milk. Stir the mixture constantly until its smooth and thickened. Add the cheese and salt and stir until melted and smooth.
Pour the cheese sauce over the broccoli and garnish with paprika. Serve immediately.
MISS ELIZABETH R. WILLIAMS CRAB MEAT SALAD
Recipe from Charleston Receipts, Americas Oldest Junior League Cookbook in Print,
a Cookbook by The Junior
of Charleston, Inc.
1/4 teaspoon salt
1-1/2 teaspoons vanilla
Scald 1 cup milk and 1 cup light cream. Add gradually to the slightly beaten egg yolks, mixed with the sugar and salt. Cook in double-boiler, stirring constantly, until the custard thickens and coats a spoon. Pour into a bowl and flavor with the vanilla. Cool. Beat the heavy cream until thick but not stiff. Fold into the custard. Pour into freezing tray, set the refrigerator to coldest point, and freeze until firm. Remove from refrigerator, beat and mash mixture in tray until smooth. Freeze again until firm. Remove and beat and mash again. Freeze until firm. Set control back to normal position. Serve with hot fudge sauce or fruit sauce. Serves 8 to 10.
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Friday, March 31, 2023 at 8:22 am