Living 2 Eat |

My Aunt Dianne has always been an excellent cook.  When Jon and I married, one of the gifts she gave us was a handwritten recipe book of some of her favorite recipes.  The first one was for Sweet Potato Casserole.  I remembered having it for special occasions as I was growing up, so it was the first one I tried, shortly after we married.  Jon and I will be celebrating our wedding anniversary soon, and this recipe is a must for every Easter, Thanksgiving, Christmas, and any other special occasion we can find! 

I’ve been asked for this recipe more than any other. 

Tara Holland Christensen

Miss America 1997

Aunt Dianne’s Sweet Potato Casserole

4 cups mashed, cooked sweet potatoes

1 cup sugar

1/3 cup melted margarine

1 tsp. vanilla

¼ tsp. cinnamon

Topping:

¾ cup melted margarine

1 ½ cup light brown sugar

1 ½ cup pecan halves

½ cup all purpose flour

Bake potatoes in the microwave.  Peel, mash and measure.  Add the rest of the ingredients.  Put into greased 9×13 casserole dish. 

Mix topping ingredients and pour over sweet potatoes. 

Bake 30 minutes at 350 degrees. 

I love to make something for somebody else that they really enjoy. I really like for people to enjoy the food.

Trisha Yearwood

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Sausage Hors D’oeuvres

• 1 pound spicy pork sausage meat

• 10 ounces cheddar cheese, grated

• 3 cups baking mix, such as Bisquick

• Salt and ground black pepper, to taste

Heat the oven to 375 degrees.

In a stand mixer fitted with the paddle attachment, combine the sausage, cheese and baking mix. Beat at low speed until blended. Season with salt and pepper.

Shape the mixture into 1-inch balls and arrange them 1 inch apart on a dry baking sheet. Bake for 20 minutes or until browned. Drain on paper towels, then serve hot or at room temperature.

Makes 50 hors d’oeuvres.

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Should you ever find yourself in Houston, Texas there are two things that cannot be missed… Robert Sakowitz and The St. Regis!

First and foremost, Robert Sakowitz is one of the most entertaining people that I have ever met.   The Sakowitz family is legendary throughout Houston, and the State of Texas for their ultra high-end trend setting family owned department stores, Sakowitz.  Although the stores closed during the 1980’s oil bust, Robert remains a celebrity of sorts — his marketing savvy and appreciation for the extravagant comprise the essence of this Renaissance man.  Lunch with Robert is always a treat… he is the type of person you remember for a lifetime although you only met him for a few minutes.

Second, The St. Regis is a five star boutique hotel located between River Oaks and the Galleria.   This wonderful property features The Remington Restaurant’s ‘envelope-pushing’ dishes including only the freshest of sea foods, meats and vegetables.  The décor in this restaurant is light, airy and features outdoor seating when weather permits.  

Although I rarely order a salad as an entree, The Remington Restaurant offers a terrific mixed greens feature that pleases this meat & potatoes guy.    The crowning glory to this salad was an awesome homemade dressing laced with robust herbs.   I ate every bite!   

For me, a visit to Houston is the not the same without this particular combination! 

About ten years ago, I met an incredible Texan… Christi Harris!    Her hometown of Anson, Texas is tiny compared to her current existence in Dallas.   Christi is blond, beautiful, smart, sweet and oversees her internationally known business, Christi Harris Cosmetics.  

 For the past decade, I have had the pleasure of seeing Christi several times per year at various Northwood University functions around the country.   Accompanying Christi many times is her precious mother, Leta Touchstone.   “Mama Leta” has to be one of the finest Christian ladies I have ever met.   It is very easy to see where Christi got her good looks, charm and big heart.

 Christi’s entrepreneurial prowess is known to many as she is an invited keynote speaker.   She firmly believes in encouraging young ladies and equipping them with a free enterprise education.  

 Although you would never know it, Christi does have a sweet tooth and her favorite is good ole’ flan.  Below is a terrifically simple Texas Cooking favorite that even a novice could make. 

Caramel Flan

• 1/3 cup sugar
• 6 eggs
• 6 tablespoons sugar
• 2 cups milk
• 1 teaspoon vanilla extract

Make a hot water bath for the flan by setting a 9-inch cake pan in a larger pan. While holding down the cake pan so it doesn’t float, fill the larger pan with just enough hot water to come about 3/4-inch up the side of the smaller pan. Then remove the smaller pan and put the larger pan of water in a preheating 350°F oven while you mix the flan. Melt the 1/3 cup sugar directly in the 9-inch cake pan the flan will be baked in. To melt evenly, hold the pan securely (wear a good oven mitt or use tongs) over or just resting on a burner; shake and tilt the pan, rather than stirring the sugar. Watch carefully. Once melted, sugar will caramelize (brown) quickly; as soon as it does, tilt pan so that the entire surface is covered. Remove from heat; syrup will harden and crack, but that’s okay.

Beat together eggs and the 6 tablespoons sugar; add milk and vanilla. Pour the egg mixture into the caramel-lined pan, open the oven door, and carefully place the flan in the hot-water bath. Bake at 350°F for about 25 minutes; test by gently pushing custard in center with back of a spoon. When done, a crevice will form.

Remove from hot water and chill at once. To serve, loosen custard edge with a knife, and then cover with a rimmed serving plate. Holding plate in place, quickly invert. The flan will slowly slip free and the caramel sauce will flow out. Cut in wedges, and spoon on sauce.

  Over the years, I have made wonderful friends because of a ‘food bond’.  And one of my newest and dearest friends is Jan ‘Cupcake’ Norris.  

Some history… Jan is a highly acclaimed writer, editor and journalist.   The last few decades were spent at The Palm Beach Post where she was editor of the weekly Food & Dining section.

Jan and I were introduced via e-mail by Carolyn Susman (another Palm Beach Post writer), and from that first electronic exchange we determined that we must have been separated at birth!  

Oddly enough, I recognized Jan (from the little tiny picture that would run next to her column) at the Southern Kitchen in Lake Park one Sunday.  We jumped up, embraced and felt as if we had known one another all our lives.  

Check out Jan’s website   www.JanNorris.com and tell her that I sent you for a visit.   She knows everything about food and can answer questions regarding recipes… so consider her a cooking consultant when perplexed in the kitchen.   Jan writes the way she embraces people, warm and friendly.  

Most important, Jan bakes a WONDERFUL cupcake.  However, you must be 21 to eat the rum frosting on her butter pecan cupcakes! 

About four or five years ago, I was sent to Atlanta, Georgia to meet with a Northwood University Outstanding Business Leader Association honoree, Truett Cathy.

I was thrilled to have this opportunity to finally meet this gentleman in person as I have long admired his integration of Christian faith into the workplace.  His Chick-fil-A restaurants are some of the most successful in the United States and every one closes on Sunday… a rare thing for a fast food franchise.

At 6′4, I towered over Mr. Cathy, and he joked about the differences in our sizes.  His office is large and like a museum with very interesting things (photos, collectibles, etc.) that speak to some portion of his life.   He asked that I sit next to him at his desk and within about two minutes looked into my eyes and said, “Son, are you a believer?”

Mr. Cathy and I had a incredible conversation about our faiths and I absorbed his every word like a sponge.   He shared with me his commitment to the Lord and how he runs his business on biblical principles.   His assistant interrupted our conversation and advised that his childhood friend had stopped by en route to his home in Mobile, Alabama.   Long story short, I was introduced to Ernest Hardaway and interestingly enough, he attends the church led by my former pastor, Dr. Keith Thomas.    I introduced my sister (who lived in Mobile at the time) to Mr. Hardaway and every time I pass thru the Gulf Coast, we eat breakfast together.

Back to Mr. Cathy, he is a fine fine man and makes one great sandwich.  Also, they have a new Cookies & Cream milkshake that is thick, full of cookie, and topped with whipped cream and a cherry.   The best part of Chick-fil-A is the fact they serve sweet tea!

Fried Peanut Butter and Banana Sandwich

2 large bananas

6 slices white bread

1 stick (1/2 cup) butter

1 cup peanut butter

Peel and mash bananas.   Mix peanut butter with bananas thoroughly.   Toast bread lightly and spread mix on bread.   Melt butter in skillet and brown sandwiches on each side slowly until  golden brown.

In memory of Elvis Presley…  a lover of good Southern food.

August is the busiest month to tour Graceland as fans come from all over the world  to pay tribute to an American legend.   Recipe taken from “Authentic Recipes from Graceland”

During my time with Northwood University, I had the great pleasure of getting to know David W. Anderson (aka “Famous Dave”).    He is founder of Famous Dave’s BBQ… a huge bbq franchise with a concentration of restaurants in the midwest.

My colleague, Eric Sturdy, and I met in Minneapolis to trek to Famous Dave’s home in Edina, Minnesota.    He has the home of my dreams because it includes a commercial kitchen, as well as a residential kitchen with a big counter where folks can sit, chat, sample and sample more.

Dave realized that Eric and I had never eaten at a Famous Dave’s BBQ and quickly insisted that we go to lunch.   When the doors of a nearby Famous Dave’s opened and the management saw us enter, the greeting was worthy of a royal visit.    I think everyone working at the restaurant must have greeted him.   Needless to say, we felt like celebrities. 

Famous Dave ordered an incredible platter of food served on an aluminum lid of a garbage can.   It is a speciality order and includes a little (or rather a lot) of everything.   Eric and I must have eaten a ton that day and there was still food left over.  

Dave is a foodie who created his own recipes.   Should you ever meet him, be sure and ask how he came to develop a fondness for bbq.   He has a very interesting story.   In addition to his entrepreneurial interests, Dave is a fine Christian man who has dedicated his life to helping young people, and especially Native Americans.   

www.davidwanderson.com

Burma is a dear friend who represents the best of all things Southern.  I first met Burma about 15 years ago and have only seen her twice in my life.  However, she claims me as an adopted son, and I happily accept this title.    Burma and family have become dear friends and hardly a day goes by that we do not communicate via telephone or e-mail. 

Some of you may recall a huge effort several years back to “Save Cypress Gardens” — a Florida landmark — Burma was the leader of this charge and heroically did save it.  She and daughter, Shanna, worked day and night to bring the issue to the forefront of media.  She even called upon her good friend, Delta Burke, to do a public service announcement to raise awareness.  

Burma is a ‘belle’ if I have ever known one and has a recipe book that makes Paula Deen jealous.    One of her favorite recipes is….

Georgia Cream Cheese Cake

This is a 40 year family favorite that is always delicious!  Guests always ask for the recipe!  If you feel a little guilty because of the rich ingredients, remember life is short and you deserve it!!!

Cake:
1 stick butter, softened to room temperature
1/2 cup shortening or vegetable oil
2 cups sugar (Dixie is the best!)
2 cups all purpose flour
5 egg yolks
1 teaspoon baking soda
1 cup buttermilk (You will not believe what this does for the flavor of a cake!)
1 teaspoon vanilla extract
1 (3-1/2 ounce) can coconut
1 cup Georgia pecans, checked and chopped
5 egg whites, stiffly beaten

Preheat oven to 350 degrees.  Cream shortening and butter.  Add sugar and beat until mixture is smooth.  Add egg yolks and beat well.  Combine flour and soda and add to creamed mixture, alternating with buttermilk.  Stir in vanilla.  Add coconut and nuts.  Carefully fold in egg whites.  Pour into 3 well-buttered 8″  or 9″” round cake pans.  Bake for 20 - 25 minutes.  Allow to cool.  

Frosting:
1 package (8 ounce) Philadelphia cream cheese, softened to room temperature
1/2 stick butter, softened to room temperature
1 box sifted powdered sugar
1 teaspoon vanilla extract
1/2 cup Georgia pecans, checked and chopped

Beat cheese and butter together until smooth.  Add sugar and vanilla.  Beat until smooth.  Place a bit of icing on your favorite cake plate to hold your cake in place.  Place your first layer on the cake plate.  Spread the icing on the top. Repeat with the remaining two layers.  Carefully frost the sides.  Top with the Georgia pecans and be humble when the compliments pour in!!!