Genie's Southern Kitchen

Important Announcement

The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More

From:

BettyGa1

Sent: 5/9/2008 7:37 PM

OLD TIMEY PANCAKES

1 c. flour (self-rising)
1 c. milk
2 eggs
1/2 c. corn oil

Mix all ingredients together and fry in iron skillet (greased) on medium heat until done. Serves 4.

From:

Genie· (Original Message)

Sent: 7/24/2008 1:06 PM

Hungry Person's Breakfast Custard Casserole

Dated 1944

1 pound baking potatoes

2 teaspoons salt

2 teaspoons freshly ground black pepper

6 ounces finely diced ham, cooked and crumbled

2 ounce jar sliced pimentos

3 eggs

1 cup milk

3 tablespoons chopped chives

Salsa or yogurt

Heat oven to 375.

Butter square baking dish or other small casserole.

Peel potatoes and slice very thin then arrange half of potatoes in prepared baking dish. Sprinkle with salt and pepper then cover with half of ham.

Arrange remaining potatoes on top and sprinkle with salt and pepper.

Top with remaining ham and pimentos.

Beat eggs, milk and chives until blended then pour over potatoes.

Cover baking dish with aluminum foil and bake 45 minutes or until potatoes are tender. Uncover and bake 10 minutes more.

From:

BettyGa1 (Original Message)

Sent: 9/21/2008 7:44 PM

1959 City School Sour Cream Coffeecake

"If I were dying, I would want the coffee cake served in the junior and senior high schools in Los Angeles as my last meal. Do you, by chance, have the recipe?" In response, Rose Dosti of the L.A. Times, Culinary SOS, wrote, "Our sentiments exactly. Here's the recipe as provided by the Los Angeles Unified School District archives. As a matter of record, the sour cream coffee cake has been served in city school cafeterias since 1959."

1959 City School Sour Cream Coffeecake

Topping:
1/4 cup all-purpose flour
3/4 cup brown sugar; packed
1/4 teaspoon salt
1 cup chopped walnuts
1/4 cup butter, cut in small pieces
Cake:
1 1/2 cups cake flour 1/2 cup all-purpose flour 1 teaspon baking soda 1 teaspoon baking powder 1/2 cup butter 1 cup granulated sugar 1 large egg, lightly beaten 1 teaspoon vanilla extract 1 cup sour cream

Preheat oven to 350*F (175*C). Grease and flour a 10-inch tube pan; set aside.
All ingredients should be at room temperature.
For topping, mix together 1/4 cup all-purpose flour, sugar, salt and nuts. Add butter. Rub in by hand until mixture is crumbly. Be careful not to over mix.
In bowl mix together 1 1/2 cups cake flour, 1/2 cup all-purpose flour, soda and baking powder.
In another bowl cream together butter with sugar until fluffy and light. Add egg and vanilla and mix well. Add half of dry ingredients, mixing just until flour is blended. Blend in sour cream, then remaining dry ingredients.
Spread half of batter lightly into prepared baking pan. Sprinkle with half of topping and spread with remaining batter. Sprinkle with remaining Topping. Bake for 40 to 45 minutes or until tested done when wooden pick inserted in center comes out clean.

Makes 8 servings.

From:

Kitabel

Sent: 9/24/2008 8:22 AM

Norwegian Pancakes

Norwegian Pancakes, from my Grandmother Clara via my Aunt Carol Sue, are large thin crepe-like pancakes you fill with strawberries and roll up. Perfect for a special breakfast or brunch.

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

3 eggs
2 tablespoons sugar
1/2 cup plus 1 tablespoon flour
1 cup milk
2 tablespoons butter, melted

Preparation:

Beat eggs until light and fluffy, then add sugar and beat well. Add flour to make a thick batter, then stir in milk and melted buter.

Place a tablespoon of additional butter in an 8" nonstick skillet and melt over medium heat. Using a small ladle or a 1/4 cup measure, pour a scant 1/4 cup batter into skillet. Roll pan from side to side and around to spread the batter as thinly as possible. Cook until first side has golden brown spots, then carefully turn and cook second side for about a minute. Flip onto serving plate, fill with strawberrries, and roll up. Dust with powdered sugar and serve. Makes about 8 crepes

From:

Genie·

Sent: 9/24/2008 2:00 PM

Nelly Custis's Recipe for Hoecakes

General George Washington's typical breakfast has been described by members of his immediate family and several guests. His step-granddaughter, Nelly Custis Lewis, who was raised at Mount Vernon wrote..."He rose before sunrise, always wrote or read until 7 in summer of half past seven in winter. His breakfast was then ready - he ate three small mush cakes (Indian meal) swimming in butter and honey, drank three cups of tea without cream..."

"The bread business is as follows if you wish to make - 2 1/2 quarts of flour up-take at night one quart of flour, five table spoonfuls of yeast & as much lukewoarm water as will make it the consistency of pancake batter, mix it in a large stone pot & set it near a warm hearth(or a moderate fire) make it at candlelight & let it remain until the next morning then add the remaining quart & a half by degrees with a spoon when well mixed let it stand 15 or 20 minutes & then bake it - of this dough in the morning, beat up a white & half of the ylk of an egg -& add as much lukewarm water as will make it like pancake batter, drop a spoonful at a time on a hoe or griddle (as we say in the south). When done on one side turn the other - the griddle must be rubbed in the first instance with a piece of beef suet or the fat of cold corned beef..."

Excerpt from a letter written by Nelly Custis Lewis, Margtha Washington's youngest granddaughter.

Modern Adaptation of Recipe:

8 3/4 cups white cornmeal

1 1/4 teaspoon dry yeast

1 egg

Warm water

Salt

Shortening or other cooking grease

Honey

Butter

In large container, mix together 4 cups white cornmeal, 1 1/4 teaspoons dry yeast and enough warm water to give the mixture the consistency of pancake batter (probably 3-4 cups). Cover and set on the stove or counter overnight.

In the morning, gradually add remaining cornmeal, egg and enough warm water to give the mixture the consistency of pancake batter (3-4 cups). Cover and set aside for 15-20 minutes.

Add cooking grease to a griddle or skillet and heat until water sprinkled onto it will bead up.

Pour batter, by the spoonful, onto the hot griddle. (Since the batter has a tendency to separate, you will need to stir it well before pouring each batch). When the hoecake is brown on one side, turn it over and brown the other.

Serve warm with butter and honey.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Genie's Southern Kitchen	[email protected]