Living 2 Eat |

Dear Foodies,

Ok, get ready for some of the finest jams and jellies that you have ever put in your mouth… a dear lady by the name of Mildred Crosby of Zolfo Springs, Florida whips up homemade goodies that puts Smucker’s to shame!

Although I have never physically met Mildred, I have ordered countless jars of her creations and everyone that I have shared with raves.   My father and Mildred were in high school together and at a recent class reunion she introduced my parents to her strawberry-guava jam… my mother called me immediately and told me it was incredible.

Long story short, my mother was not mistaken!   Mildred’s strawberry-guava is second to none.  Although she does not sell this commercially, she may be kind enough to sell you a jar or two if you are nice.   The best way to reach Mildred is via e-mail – mgcrosby@dishmail.net .  Tell Mildred I said hello!

Ben

Louise Starling  is one of the most colorful people that I have ever met.   She has the ability to move heaven and earth when on a mission, and can whip the devil himself without blinking an eye.    I have seen here ride a Yazoo lawn mower (not an easy task) wide open, pressure wash a trailer, scrub a floor, and work an adding machine at lightening fast speed.   She could do anything and wasn’t afraid of anybody.    Simply put, she was tough!   She drives fast, really fast… in fact, she holds the record for the most expensive speeding ticket in Collier County, Florida — almost $600.   Again, she drives really fast! 

“Weezie” is someone all the kids loved because she was fun.   I can remember her taking my brother, sister and me to the community park once and wanting to ride a non motorized merry go round.   We sat on the merry go round and Weezie started spinning it.   To this day, I can remember hanging on for dear life because she was spinning us so fast!   We loved it and could hardly walk in a straight line after our ride finally stopped.  

When I think of folks who spoke their mind, Weezie tops the list.   Whatever she thought, she said.    She could always be counted upon to let you know exactly how she felt!   Good or bad, she was going to articulate it.  Heaven help you if you missed church because she felt everyone needed to be at church, and be there every time the doors were opened!  Behind a loud bark is a big heart that gives sacrificially to the church, to the schools, and to anyone with a hard luck story.    Weezie always seemed to be buying clothes for others, and she took great pleasure in doing for those needing a helping hand.

Growing up, I never remember eating a meal at Weezie’s dining room table, however, I did eat many bowls of lima beans, chicken wiggle and chicken & yellow rice at her kitchen counter.   As she got older, she no longer cooked large meals each day.  BUT, when she cooked the chicken dishes, she had enough to feed an army.   No one walked away hungry.   Weezie would eat out daily and was always the bright spot at any restaurant.   She would ‘hold court’ and rarely allowed anyone to pay the tab.   Weezie and my father would nearly have a fist fight at the end of the meal over who was going to pay for dinner.   Once in Miami they ended up shredding the bill as they played tug of war with it!

My favorite Weezie recipe is “Chicken Wiggle”…  it is the perfect dish when not feeling the greatest or on a cold day.   Something about this dish that just warms the heart and makes you feel better, or perhaps it was just how I felt when I was eating with Weezie. 

UPDATE:  I WROTE THE ABOVE ALMOST A YEAR AGO (August 14, 2008).  SADLY, WEEZIE LEFT US YESTERDAY (August 25, 2009) BUT WAS WARMLY GREETED BY OUR LORD.  WE WILL MISS HER.  WEEZIE… WE LOVE YOU AND WILL SEE YOU AGAIN ONE DAY!

Chicken Wiggle

1 whole chicken cubed

2 onions

1 can English peas

1/3 bottle Worcestershire sauce

2 bell peppers

1 lb package egg noodles

1 small jar pimentos, undrained

1 small can mushrooms

Hot sauce to taste

1/2 lb butter or chicken broth

Cook chicken until tender and cut into bite size pieces.   Cook onion, pimentos, and pepper in 1 cup broth or butter.  Cook noodles in chicken broth until tender.   Add other ingredients and simmer for 30 minutes.

In addition to being a great baker, Donna E. Godfrey is a whiz with the sewing machine.  After a special request I made for ‘felt foods’ for my niece and nephews, she whipped out some awesome things (see pictures).   So, I have encouraged her to make the creations available to everyone… www.donnacraft.com

My niece and nephews are younger and are having a blast playing kitchen, tea parties, etc.  Also, it is a great educational tool to teach young children about food, spelling, pronunciation, colors, etc.   The first shipment of felt food was such a hit, I commissioned two more shipments and each box is highly anticipated from these kids… as well as their parents!

Finally, wonderful food with no calories!

From the kitchen of Sarah Ryan – Parkview Church of God

Caramel Apple Dip

1 (8-oz.) pkg. cream cheese, softened
1 cup brown sugar
1 tsp. vanilla
1/4 cup chopped nuts (optional)
Apple slices

Beat cream cheese, brown sugar and vanilla together until smooth.

Serve with apple slices.

Sprinkle chopped nuts on apples, if desired.

From the kitchen of Mrs. Valerie A. Smithhart — Vicksburg, Mississippi

Bodacious Buttermilk Pie

1/2 cup butter
2 cups sugar
3 T. all-purpose flour
3 eggs
1 cup buttermilk
1 tsp. vanilla
1 unbaked 9-inch pie shell

Cream butter on high speed of mixer.

 Gradually add sugar, beating well.

Add flour and beat until smooth.

Add eggs and beat until well blended.

Add buttermilk and vanilla; beat well.

Pour filling into pie shell.

Bake 5 minutes at 400 degrees.

 Reduce heat to 350 degrees and bake an additional 45 minutes, or until set.

Cool to room temperature; chill.

From’Our Favorites,’ Unobee Chapter, Daughters of the American Revolution

7-Up Pound Cake

3 cups sugar
2 sticks margarine
1/2 cup shortening
5 eggs
1 tsp. coconut extract
1 tsp. lemon extract
1 tsp. vanilla extract
1 tsp. lemon juice
1/4 tsp. salt
1 cup 7-Up
3 cups sifted flour

Cream sugar, margarine and shortening.

Add eggs, one at a time, beating after each addition.

Add extracts, lemon juice and salt.

Add flour and 7-Up alternately, beginning and ending with flour.

Pour batter into greased and floured Bundt pan. Bake at 325 degrees (do not preheat oven) for about 1 hour. Test for doneness.

Cool in pan 10 minutes.

From ‘Divine Tastes’,  Our Lady of Victories Catholic Church

Alice’s Lemon Nut Cake

1 lb. margarine
2 cups sugar
6 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 lb. (2 1/2 cups) white raisins
1 lb. (3 1/4 cups) chopped pecans
4 T. (2-oz. bottle) lemon extract

Cream margarine and sugar; add eggs one at a time, beating after each addition.

Sift flour and measure. Sift flour again with salt and baking powder. Coat raisins and nuts with small amount of flour mixture and set aside.

Add dry ingredients to creamed mixture. Add raisins and nuts; mix well. Stir in lemon extract.

Bake in 10-inch tube pan at 350 degrees for 1 hour 15 minutes.

Alternative: Bake in 4 loaf pans for about an hour.

Chewy Bran Muffins

2 1/2 cups Bran Flakes cereal
1 1/2 cup milk
1/2 cup oil
2 eggs, beaten
1 (8-oz.) can crushed pineapple in juice
1 1/2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup finely chopped Georgia pecans
1 cup flaked coconut

Combine bran flakes and milk in a large mixing bowl. Set aside to allow bran flakes to soften. When flakes are softened, stir in oil, eggs and pineapple.

Sift flour, baking powder, salt and sugar. Stir into cereal mixture. Add pecans and coconut, mixing well. Spoon mixture into greased and floured (or paper lined) muffin pans.

Bake at 400 degrees for 25 minutes or until golden brown. Remove from pans to cool.

Yield: 24 muffins.

Mrs. Mary Behling
Shady Dale, Georgia

Pineapple Grilled Chicken Thighs                             

1 cup (6-oz.can) pineapple juice
2 Tablespoons brown sugar
1/2 cup soy sauce
1 clove garlic, minced
8 boneless skinless chicken thighs
1 large pineapple, cored and sliced 1-inch thick

Combine pineapple juice, brown sugar, soy sauce and garlic in a small bowl.
Pour over chicken thighs; refrigerate several hours or overnight.

Remove chicken from marinade. Grill chicken, covered with grill lid, over medium heat 20 to 30 minutes or until chicken reaches internal temperature of 170 degrees.  Place pineapple slices on grill during last 10 minutes of cooking time.

Mrs. Meredith Appleton
Macon, Georgia

Summer Vegetable Casserole

1 pound yellow squash (about 3 medium), sliced 1/2 -inch thick
1 pound zucchini (about 3 medium), sliced 1/2-inch thick
1 large Vidalia onion, sliced 1/2 -inch thick
3 large ripe tomatoes, peeled, cored and sliced
1 (3-ounce) sliced black olives
1 (3-ounce) can chopped green chiles, drained
2 - 3 tablespoons olive oil
1 - 2 teaspoons salt
1 - 2 teaspoons ground black pepper
1/2 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 cup spicy tomato juice
1 cup shredded sharp Cheddar cheese
1 cup crushed potato chips

Preheat oven to 350 degrees.

Layer vegetables, olives and green chiles in a 3-quart greased baking dish. Sprinkle each layer with oil, salt, pepper and herbs.  Pour on tomato juice. Bake for 30 minutes.

Add cheese and potato chips. Bake an additional 30 minutes.

Gene A. Delapenia
Harlem, Georgia

Testing note: If you’re in a hurry, coarsely chop the vegetables and combine everything in a large baking dish without layering. Pour on tomato juice and bake for 1 hour. Omit the topping and save on calories.