Coastal Georgia Southern Recipes (Richmond Hill, GA)
JOE'S CHRISTMAS BREAKFAST CASSEROLE
(We always enjoy this on Christmas Morning)
2 pounds of sausage drained
2 1/2 cups of Pepperidge Farm Italian
Seasoned Croutons
2 Cups Medium Sharp Cheese (8 ounces)
2 1/2 Cups Milk
4 Eggs
3/4 Teaspoon dry mustard
1 Can Campbell's Mushroom Soup
1 Small Can Mushrooms (Drained)
Grease 13x9x 2 Glass Dish.
Layer croutons, cheese, sausage.
Mix remaining ingridents and pour over layers mixture.
Let the mixture sit overnight in refrigerator.
Bake for 300 degrees for approximately 1 1/2 hours.
Remember to Open Christmas Gifts First!
Hint: Joe uses one pound hot sausage and one pound mild sausage.
He also likes Garlic & Herb Croutons for they give it an extra flavor.
SARA'S BROCCOLI CASSEROLE
(We Always Enjoy this at Thanksgiving and Christmas)
2 Boxes Frozen Broccoli
1 Cup Mushroom Soup (Campbell's Soup)
3/4 Cup of Mayonaise
2 Eggs (Beaten)
1 Medium Onion (Chopped)
3/4 Package Pepperidge Farm Dressing Mix
3/4 Cups of Margerine or Butter
1 3/4 Cup Grated Cheese
Drain cooked broccoli and place in a bowl, then combine soup, eggs, mayonaise,
onion, salt, pepper to taste and 1/2 cup of grated cheese. Place in 8 x 8 casserole dish
leaving at least one inch from top of the dish. Sprinkle one cup of cheese over the top.
Melt the butter and dressing together and sprinkle over the top.
Bake in oven for approximately 45 minutes at 350 degrees.
Hint: Sometimes we place chicken breasts in the casserole.
AUNT GERI'S RED VELVET CAKE
(This is Another Family Holiday Favorite)
Batter:
2 Eggs
2 1/4 Cup of Plain Flour
1/2 Cup of Shortening
1 1/2 Cups of Sugar
1 Teaspoon Baking Soda
1 Cup Buttermilk
1 Teaspoon Vinegar
2 Teaspoons Cocoa
1 Teaspoon of Vanilla
1 Ounce Red Food Coloring
Mix all of the above ingredients in a large bowl, place in
three separate cake pans and bake at 350 degrees for 15 to 20 minutes.
Icing:
8 Ounces Cream Cheese
1 Box Powered Sugar
1 Stick of Butter
1 Cup of Pecans (Chopped)
1 Teaspoon Vanila
Mix all of the above ingredients and spread
on that cake after it has cooled.
MOST REQUESTED!!!
JOE'S BLACK BEAN SOUP
2 pounds of Black Beans (dried)
1 Ham Bone
1 Gallon of Chicken Stock (Swanson’s Natural)
1 Teaspoon Ground Cumin Seed
2 Bay Leaves
1 Tablespoon of Salt
1 ½ Tablespoon of Pepper
1 Tablespoon of Lemon Juice
1 Tablespoon Oregano
2 Tablespoons Grated Garlic
2 ½ Cups of Onions, diced small
¼ Cup Red Peppers, diced small
¼ Cup Chopped Parsley
¼ Cup of Sherry
¾ Cup Olive Oil
1 Pinch of Cayenne Pepper
Container of Sour Cream
Pico Degio
Soak Black Beans overnight. Make sure you have enough water to cover the beans.
Use approximately two times as much water as you do Black Beans.
After they have soaked overnight, dry the beans. Saute the diced onions and garlic in olive oil.
Add the drained Black Beans, seasonings,
ham bone and chicken stock. Simmer on medium
on top of the stove until beans are tender. Remember to
Skim the top of the soup as the soup cooks
to remove the oil. Cook the soup for approximately three hours.
During the last 30 minutes add the red peppers, sherry, parsley and lemon juice.
Poor the servings into bowls. Garnish with soup with sour cream
that has been refrigerated and place pico degio on the top of the sour cream.
Hint: Joe usually gets the pico degio freshly made from a local Mexican Restaurant.
He also likes to use Swanson's Natural Chicken Broth which can be
purchased at your local grocery store.
DEBBIE'S CHICKEN TORTILLA SOUP
1 3/4 cps Water
1 Package Chicken Breast (3 or 4) cooked and chopped
1 1/2 tsp Chilli Powder
1-14 oz can Chicken Broth
1 Jar Salsa (mild or medium, Debbie prefers medium)
1-11oz Fiesta or Mexican Corn
Tostito Scoops and 4 Cheese Mexican cheese or Pepper Jack Cheese
Bring to 1st 4 ingredients to a Boil. Cover and simmer 8 minutes.
Add corn - Do Not Cover. Simmer 8 mins.
Add Salsa. You can serve now or let it sit on stove on warm.
When you dip soup, crunch up scoops and put on top
then top with grated cheese. You can also add sour cream on top.
Hope you enjoy. It is yummy and so easy!
JOE'S COLD ZUCCHINI SOUP
1 Pound Zuchini, Thinly Sliced
1 Small Chopped Onion
1 Tablespoon Margarine /Butter
2 Cups Chicken Stock
1/2 Teaspoon Curry
1/2 Teaspoon Lemon Juice
Pinch Salt
Pinch Chives
Cook zucchini and onion in margarine in covered pan for 10 minutes or until tender.
Combine with stock, curry and lemon juice and bland in blender. (May need to divide to blend).
Add salt and chives to taste. Chill for two hours prior to serving, stir well.
JOE'S CHRISTMAS
SHRIMP BOIL RECIPE
Everyone calls Joe to ask, "How do I make Low Country Shrimp Boil, How do I know how much per
person, What do I put in first and How do I cook it" Of course, Joe has his Low Country Boil down to a
science and it seems to always workout there is plenty for everyone to enjoy!
PER PERSON
1/2 Pound of Shrimp (Fresh Coastal Shrimp -
Medium Size - 31 to 35 count)
1/4 Pound Red Potatoes (Potatoes should be
approximately 1 1/4 inches in diameter)
2 Pieces of Frozen Corn (Frozen
Niblet Corn - two inch ears of corn)
1/4 Pound of Sausage
(Roger Wood All Beef Sausage)
Directions:
PAULA'S CHINESE CHICKEN SALAD
Dressing:
1 Cup Sugar
2 Teaspoon Salt
2 Teaspoon Pepper
1 Cup Sesame Seed Oil
Salad:
2 Chicken Breasts (Cooked)
1 Cup of Iceburg or Romaine Lettuce
1 Cup of Napa cabbage
Sesame Seeds or Sunflower seeds
Chow Mein Noodles
Cook chicken until done,
Paula grills her chicken and uses 1 teaspoon of Soy Sauce and 1 teaspoon of
Sesame Oil to baste the chicken. Sometimes she bakes her chicken. Then she cuts the
chicken into cubes and shreds the lettuce and cabbage into slender slices.
According to Paula, you could also use red cabbage and shredded carrots if you wanted to.
Mix dressing, pour over salad, toss and serve.
Add the seeds and noodles last so they're crunchy!
SYBIL'S ORIENTAL COLE SLAW
Dressing:
1/2 Cup Oil
1/4 Cup Red Wine Vinegar
1/2 Cup Sugar
1 Tablespoon Soy Sauce
Mix ingredients together
and let stand for at least two
hours. Shake Occasionally.
Salad:
3/4 Can Chinese Noodles
1/2 Cup Sesame Seeds
1/2 Cup Silvered Almonds
1/2 Cup Sunflower Seeds
1 Head Cabbage (Shredded)
1 Tablespoon Grated Onion
1/2 Cup Snow Peas (Blanched)
Place noodles and nuts on baking sheet and bake at 350 degrees for 10-15
minutes, watch carefully, stir 2-3 times. If your oven is hot, you may not need as much time.
Bake until golden. Place cabbage, onion and snow peas in a bowl,
Just before serving, pour on dressing and toss.Then add noodles and nut mixture as a topping!
INGRID'S BROCCOLI SALAD
Dressing:
Mix the following three items together
and Refrigerate over night!
1 Cup of Mayonaise
2 Teaspoons of Vinegar
1/4 Cup Sugar
Salad:
1 Bunch Fresh Broccoli
1/2 Cup Red Onion (Chopped)
8 Strips of Bacon (Fried Crisp)
1/2 Cup of Rasins
Mix the above ingredients and pour the dressing over the salad.
NANCY'S CHICKEN SALAD
2 Cups Chicken Breast (Cooked)
cut into small pieces
1/4 Cup Heavy Creme (Whipped Very Stiff)
1 Cup of Mayo
2 Teaspoons Parsley
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Teaspoon Lemon Juice
1/4 Cup Almonds (Brown Almonds Lightly)
Mix all ingredients then fold whipped cream last.
HEATHER'S GRAPE SALAD
2 lbs. each red and green grapes
1 8 oz. cream cheese (softened)
1 8 oz. sour cream
½ cup white sugar
1 cup cheddar cheese (finely shredded)
1 cup chopped pecans
1 cup brown sugar
Beat cream cheese and add sour cream and white sugar. Wash and dry grapes.
Fold grapes and cheddar cheese into mixture. Place in serving dish. Mix pecans and
brown sugar and sprinkle on top. Let set overnight or a few hours in refrigerator.
RUBY’S APPLE SALAD
In a bowl, combine
4 apples, peeled and diced
4 sticks of celery, diced
1 cup grapes (halved)
1/2 cup nuts of choice (English Walnuts, Pecans or Roasted Peanuts)
Dressing:
1/2+ Cup Miracle Whip
1/2+ Cup Cool Whip
1/2 cup granulated sugar
1/4 tsp salt
Thoroughly mix dressing, then add and stir to apple mix.
YELLOW SQUASH CASSEROLE
Combine the following:
4 Cups sliced yellow squash (boiled and drained well)
1 Medium onion (finely diced and sauteed in butter)
1 Can cream of chicken soup
1 Cup sour cream
Salt and pepper to taste
Pour into casserole dish (Spray with Pam). Top with Pepperidge Farm cornbread dressing
crumbs (straight from the bag, at least half a small bag. Use a little more than half as it's a preference thing) Dot with butter. Bake at 350 degrees until bubbly.
GRETA'S SWEET POTATO SOUFFLE
Bake for 30-35 Minutes at 350 Degrees
3 Cups Cooked Hot Sweet Potato
1 Stick Margarine/Butter
1 Tablespoon Vanilla
1/4 Cup Milk
Topping
1 Cup Brown Sugar
1 Cup Chopped Pecans
1/3 Cup Melted Butter
1/3 Cup Plain Flour
Mix sweet potatoes, margarine/butter, vanilla and milk. Place mixture in a 2 quart buttered dish
and bake for approximately 15-20 minutes. Next, Mix the ingredients for the topping and pour
over the partially cooked sweet potato souffle. Then cook approximately 15 minutes.
GRETA'S PUMPKIN CRISP
1-16 oz can pumpkin
1-14 oz can sweetened condensed milk
1/2 c. sugar (granulated)
3 eggs
2 or 3 teaspoons pumpkin pie spice (I use 3)according to taste
1- pkg. yellow cake mix
1-c. chopped pecans
1 c. melted butter
8oz softened cream cheese
1 c. whipped topping like cool whip
1/2 c. confectioners sugar
Combine pumpkin, condensed milk, granulated sugar, eggs, spice in bowl. Mix well. Pour into wax paper lined 9x13 baking dish. Cover with dry cake mix. Pat pecans into dry cake mix. Drizzle melted butter cover pecans.
Bake 350 degrees for 50-60 minutes or until lightly browned. Invert onto
serving dish or tray. Remove wax paper. Blend cream cheese, whipped topping, and
confectioner's sugar in bowl. Spread over cooled cake. Chill until serving time.
HANNAH'S HOLIDAY PUMPKIN ROLL
Was Highly Recommended to Me...Sounds Delicious!
Told me it was a favorite for Thanksgiving and Christmas!
http://www.verybestbaking.com/recipes/detail.aspx?ID=32372
WENDY'S BEER-CHEESE CORNBREAD
2 Cups of Self Rising
White Cornmeal Mix
1 Cup (4 ounces) Shredded
Sharp Cheddar Cheese
2 Large Eggs (lightly beaten)
1/4 Cup of Butter
1 Cup of Buttermilk
1/2 Cup of All Purpose flour
1/2 Cup of Beer (your favorite)
2 Tablespoons of Granulated Sugar
Preheat oven to 425 degrees then heat a well greased 10-inch cast-iron skillet
in oven for five minutes. Place butter in pan and place in oven five minutes.
Stir together ingredients just until moistened; pour into hot skillet.
Bake at 325 degrees for approximately 25 minutes or until golden brown.
GLORIA'S PINA COLDA CHEESECAKE
3 Large Packages Cream Cheese
6 Eggs
1 Tbsp. Rum
4 Tbsp. Butter
1-3/4 Cup Sour cream
1 Tbsp. Vanilla
1 1/2 Cups Sugar
2 Tbsp. Cornstarch
Mix all of the above ingredients well.
Pour into cheesecake pan (12 inch) and bake at 350 degrees for one hour. Cool in pan.
Topping:
1 Cup Coconut
1 Tbsp. Vanilla
1 Tbsp. Lemon Juice
4 Tbsp. Rum
1 (12 ounces) can crushed pinapple - drain well
1 Cup Sugar
Mix well and cover cake. Make sure cake is cool before icing
MICO'S CHOCOLATE PECAN PIE
Pre-Heat Oven 350 Degrees F
1 (9 inch) pie shell (unbaked)
2 1/4 cups of pecans (halves)
3 large eggs (beaten)
3 Tablespoons butter (melted)
1/2 Cup dark corn syrup
1 Cup sugar
3 Ounces Semi-Sweet Chocolate (Chopped)
Place pecans on the bottom of the pie crust covering the bottom of the pan.
Mix eggs and melted butter then add corn syrup, sugar and semi-sweet chocolate.
Pour mixture into the pie shell and place on a cookie sheet. Bake for approximately 10 minutes
then drop the temperature to 350 degrees and cook for 20-25 minutes. Place pie on a wire rack to cool.
JAN'S COCONUT SHEET CAKE
1 Box Coconut Cake Mix
1 Can Sweetened Condensed Milk
1 Can Cream of Coconut
1 Large Cool Whip
2-3 cups Coconut
Back cake according to mix in 9 x 13 pan. While still warm, poke holes all in cake
(I use top of wooden spoon, but a fork will do). Let cake cool for about 15 minutes.
Mix sweetened condensed milk and cream of coconut together and pour over cake.
Let cake sit until completely cool. Frost with cool whip and sprinkle
Coconut all over the top. Refrigerate.
HELOISE'S COCONUT PIE WITH CHOCOLATE
4 Ounces Dripping Chocolate
4 Tablespoons Butter
1 Baked Pie Shell
Melt chocolate and butter.
Brush on pie shell.
3 Tablespoons Sugar
6 Tablespoons Flour
1 /4 Tablespoons Salt
2 Cups milk
2 Eggs (Separated)
1 Cup Coconut
1Tablespoon Butter
1 1/2 Teaspoons Vanilla
4 Tablespoons Sugar
1/4 Cup Toasted Coconut
Combine 3 tablespoons sugar. flour, salt in top of double boiler. Add milk and slightly beaten egg yolks and stir until smooth. Add 1 cup coconut and cook over boiling water five minutes or until thichened, stir constantly. Cover. Cook 10 minutes longer. Remove from heat and add 1 Tablespoon butter and vanilla
Beat egg whites till foamy, add 4 Tablespoons sugar and beat till stiff. Fold into hot mixture. Cool.
Turn into pie shell. Sprinkle with toasted coconut.
JAN'S OATMEAL & CHOCOLATE CHIP COOKIES
2 Cups of Flour
2 Cups of Oatmeal
2 Eggs
1 Teaspoon of Baking Soda
1/ 2 Teaspoon of Salt
1/2 Cup of Baking Powder
1 Package Chocolate Chips
1 Cup Brown Sugar
1 Cup of Granulated Sugar
1 Teaspoon Vanilla
1 Cup of Butter or Margerine
Mix all of the above ingredients except for the oatmeal and chocolate chips until creamy.
Then blend in the oatmeal and chips. Bake at 325 degrees for approximately 10 minutes.
HELOISE'S COCONUT CREAM PIE
350 degree F oven for 5 to 7 minutes
Original Recipe Yield 1 - 9 inch pie
3 cups half-and-half
2 eggs
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed
In a medium saucepan, combine half-and-half, eggs, sugar, flour and salt. Bring to a boil over low heat, stirring constantly. Remove from heat, and stir in 3/4 cup of the coconut and the vanilla extract. Pour into pie shell and chill 2 to 4 hours, or until firm. Top with whipped topping, and with remaining 1/4 cup of coconut.
Note: To toast coconut, spread it in an ungreased pan. Bake in a 350 degree F oven for 5 to 7 minutes, or until golden brown, stirring occasionally.
HELOISE'S OLD FASHION COCONUT PIE
Preheat Ove to 425 degrees F
4 eggs
1 Tablespoon flour
1 Cup sugar
1 Cup milk
1 Teaspoon vanilla flavoring
¼ cup butter, cut into small pieces
1 ½ - 2 cups coconut
2-8 inch or 1-10 inch pie crust, unbaked
Beat together the eggs, flour, and sugar until fluffy.
Add the milk, coconut, and butter.
Beat until mixed. Pour into pie crusts and bake in a 425 degree oven until set.
(Bake approximately 25 minutes for 8 inch pies and 45 minutes for 10 inch pie.)
NOTE: DO NOT be in a rush in cooking the mixture. You could end up with
Scrambled eggs.
ANNE'S APPLE DUMPLINGS
2 Granny Smith apples
2 Cans cresent rolls
2 Sticks butter
1 and 1/2 cups sugar
1 teaspoon vanilla
Cinnamon
1 Small Can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a cresent roll.
Place in a 9x13 buttered pan. Melt butter, then add sugar, and barely stir. Add vanilla, stir and
pour over apples. Poor mountain dew around the edges of the pan. Sprinkle with cinnamon,
and bake at 350 degrees for 40 minutes. Serve with ice cream and spoon some
of the sweet sauce from the pan over the top.
EASY CHICKEN PIE
2 Pillsbury pie crusts, in box
3 or 4 Boneless chicken breasts cooked
1 Can veg-all
1 Can crean of chicken soup
1 Can cream of mushroom soup
Put one of the pie crusts in a large pie pan. Take cooked chicken, and pull into pieces, and
put in botom of crust. Put veg-all over top of chicken. Mix soups together and put on top of veg-all.
Mix slightly but don't tear crust. Put remaining pie crust on top, and trim.
Poke holes with fork. Bake 375 degrees until brown and bubbly.
HEATHER'S BLACK BEAN AND FETA DIP
2 cans black beans drained and rinsed
½ cup red onion (less)
2 T fresh basil
1 pkg. Athena crumbled Feta/garlic and herb
1 T lemon juice
Black pepper
Mix and set in refrigerator over night.
Laura's Pumpkin Cheesecake with Bourbon Spiked Cream
1 1/2 cups vanilla wafers, crushed into crumbs
1 cup ground pecan pieces
1 stick melted butter
2 pounds cream cheese, softened and cubed
1 cup light brown sugar
6 eggs
1/2 cup heavy cream
1/2 cup all-purpose flour
Pinch salt
1 teaspoon vanilla
2 cups pumpkin pie (spiced)
2 cups sweetened whipped cream
Dash bourbon
Instructions
Preheat the oven to 350 degrees F. Combine the crumbs,
ground pecans and the butter together. Mix well and
press into a 12-inch spring-form pan.
In a food processor, with the metal blade, mix the cream
cheese until smooth. Add the brown sugar and blend.
Add the eggs 1 at a time to thoroughly incorporate
into the cheese mixture. Add the heavy cream. Add the
flour, salt, cinnamon and vanilla and blend until smooth.
Add the mashed pumpkin and blend until smooth.
Pour into the prepared pan. Bake for 1 hour and 15 minutes
or until the cake is set. Remove from the oven and
with a knife loosen the sides from the pan. This will
prevent the cake from splitting down the center.
Completely cool the cake before cutting.
Combine the whipped cream and bourbon together,
blend well. Garnish each piece of cake with the Bourbon Whipped Cream.
Yield: 12 servings
Submitted by Laura Catlow
(WFHS Class of 75)
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