Archive for July, 2009|Monthly archive page

Pickled Peaches

In "Charleston Receipts" 1950, 2-Marion Reynolds King 1893-1958, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: MATERNAL LINE (BOB) on July 28, 2009 at 12:46 am

2 pounds sugar
2 cups vinegar
2 sticks cinnamon
2 tablespoons whole cloves
4 quarts peaches

Boil sugar, vinegar, and spices for 20 minutes. Drop fruit in a few at a time, and cook until tender. Pack in hot sterilized jars, adding syrup to 1/2 inch of the top; seal.

MRS. R.C. STONEY (Della Holmes)

(Editor’s note: This recipe comes from page 285 of “Charleston Receipts,” a cookbook put together in 1950 by the Junior League of Charleston. Based on the inscription, it looks as if Granddaddy/Daddy/Bob’s mother Marion — i.e., “Mother King” — was the person who gave it to Grandma/Momma/Bee. I don’t know if Grandma/Momma/Bee ever made this recipe, but it’s the only one for pickled peaches I can find among her recipe cards and cookbooks. I’m thinking that most of the pickled peaches we’ve eaten at Christmas and Thanksgiving were store-bought, because it used to be the job of my mama/Penny to hunt them down on the canned foods aisle at Food Land. What do the rest of you remember?)



In 1940s & 1950s, 2-Marion Reynolds King 1893-1958, 2-Robert King, Sr. 1890-1977, 3-Marion (Sonny) King 1924-, FAMILY: BROTHERS (BOB), FAMILY: MATERNAL LINE (BOB), FAMILY: PATERNAL LINE (BOB), POSTS on July 28, 2009 at 12:46 am

myrtle beach four

myrtle beach four BACK

myrtle beach bee & parents

myrtle beach bee & parents BACK

myrtle beach sonny & parents

myrtle beach sonny & parents BACK

myrtle beach sonny closeup

myrtle beach sonny closeup back

myrtle beach marion

myrtle beach marion back

myrtle beach robert sr

myrtle beach robert sr back

myrtle beach bee

myrtle beach bee back

myrtle beach will

myrtle beach will back
myrtle beach will & sonny

myrtle beach will & sonny BACK

(Editor’s note: Uncle Sonny doesn’t remember much about this trip, but he thinks it may be one that he took with his parents, Grandma/Momma/Bee and Bee’s friend Will to Myrtle Beach. September 1944 was the month he deployed for World War II. When we visited with him in Orlando in the summer of 2009, Sonny swore up and down that he didn’t have a crush on Will. He said he’s have been too young for her.)


In 1930s & Before, 3-Robert (Bubba) King, Jr. 1921-2004, 3-William (Happy) King 1922-1998, FAMILY: BROTHERS (BOB), POSTS on July 24, 2009 at 7:17 am

happy soap box

soap box bob

soap box derby envelope

soap box derby envelope BACK

soap box derby with border BACK

soap box derby BACK

(Editor’s note: The stamp on the envelope reads, “BLANCHARD’S STUDIO 1322 AIN ST. Makes good photo-graphs at reasonable prices. We also do kodak finishing.” The back of the photo of the Silver Streak is stamped “Blanchard’s Studio, 1322 Main St., Columbia, S.C.”)

Linda’s Get Fat/Penny’s Get Skinny

In 4-Penelope (Penny) Flynt King 1949- on July 24, 2009 at 7:16 am

28 Oreo cookies smashed
1/4 cup melted margarine
Mix in 9 x 13 pan. Freeze.

1/2 gal. vanilla ice cream
Spread on top of mixture. Freeze.

1 c. sugar
1 sm can evap milk
1 t. vanilla

4 semi-sweet chocolate sq.
1 T. margarine

Cool Whip

(Editor’s note: What an ingredient list! Yum! My mama/Penny gave me a few more directions to explain what to do with them, and also sent the chart below that shows you how to double the recipe or substitute plain chocolate cookie crumbs. After you’ve done step one and the crust is all made and frozen, go on to step two and cut up the store-bought vanilla ice cream, to make it start to thaw and spread a little easier. Then place those chunks on top of the crust before you smooth the ice cream out. Skip to number four, and melt the chocolate squares with the butter; then add in the ingredients from number three, starting with the sugar and then going on to the vanilla and the milk. Pour the chocolate mixture over the ice cream and freeze again. For the regular-sized recipe, the Cool Whip should be the 8-oz. size. And once you spread it on top of the other layers, you have the option of sprinkling on chopped nuts to cover. Then freeze again.

Regarding the notes written in pencil, Aunt Penny/Mama says: “I think I’m making a note to tear the Oreo cookies and use the grater in my salad shooter, but I really am not sure what the scribble scrabble is.” I suppose all of us without salad shooters — imagine that for chocolate cookies! — could also follow the other note and crush them in a Ziploc.

As for the notes on the milk, which say that you can substitute one can of sweetened condensed milk for the evaporated milk and the sugar, Mama/Penny says: “Sometimes when cooking the fudge sauce, having the sugar in there can make it a bit grainy … really not noticeable that much.”

You guys may remember that some summers we have two versions of this recipe — one being the regular Linda’s Get Fat, and the other a version using some low-fat substitutions that I love to think of as “Penny’s Get Skinny.” Note that Mama/Penny says: “TOO low fat is not as good. I use low fat Cool Whip and low fat/ reduced fat Oreos, but that’s all — NOT the ice cream or butter.”)


In 1930s & Before, 3-Robert (Bubba) King, Jr. 1921-2004, 3-William (Happy) King 1922-1998, FAMILY: BROTHERS (BOB), POSTS on July 24, 2009 at 6:37 am

soap box derby group

(Editor’s note: This photo is a copy of another one, hence the skewed edges. If you compare the boys in this one with the boys in the left-hand column, you will see that their outfits are a bit different. So I don’t think they were taken at the same time.)

My Momma’s fried Bread

In 2-Minnie Anna (Sister) Dodd Garris 1874-1957, 3-Evelyn Floy Garris 1910-1997, FAMILY: BROTHER & SISTERS (BEE), FAMILY: MATERNAL LINE (BEE) on July 21, 2009 at 10:49 pm

Grandma Garris

As given to me:
“1 Quart flour
1/2 C. (shortening) lard
1/4 t soda
1/2 t salt
1 egg
1 cup sour milk

Roll thin & fry in hot lard ”

1 quart of flour is about 4 cups. I got an idea flour was plain. Lard was all she had and used. She mixed it together & rolled it out like you were make a pie crust. Then cut into rectangular strips & fried. They puffed up & there was space inside. You could stuff it with homemade fig preserves & eaten hot. They were out of this world. I’ve never been able to make them. Aunt Floy makes them beautifully.

(Editor’s note: This recipe is the closest thing we have among Grandma’s keepsake recipes to anything resembling hushpuppies. Yet, this one — thanks to those fig preserves! — is sweet. Aunts and uncles, do you ever remember eating this? I wonder if Aunt Ditta/Aunt Jessie or maybe Aunt Julia do.)

Our Famous Tar Heel Hush Puppies

In Uncategorized on July 21, 2009 at 10:36 pm

sanitary fish market

sanitary fish market back

1 lb. Fine Cornmeal
1 Egg
1 Tablespoon Salt
1 Tablespoon Sugar
Pinch Soda
1 Cup Buttermilk

Serving for 6 Persons

Stir, adding water, to a thick consistency. Drop in deep fat, (Preferably Wesson Oil)
Cook in temperature of 375 degrees.

(Editor’s note: This postcard is from East Carolina University’s Joyner Library Digital Collections — not from among Grandma’s things. But since we usually ate all our hushpuppies at the Sanitary/Tony’s, I don’t remember her actually making hushpuppies often, and there are no recipes for hushpuppies in her cooking files. Researchers at E.C.U. approximate the date of the photo as being between 1905 and 1925. Do any of you know how long our family’s been eating at the Sanitary? Or how that got to be “our place?”)


In 1930s & Before, 2-Elizabeth (Bess) Dodd 1885-1980, FAMILY: MATERNAL LINE (BEE), POSTS on July 18, 2009 at 7:37 am

chickens aunt bess

chickens aunt bess BACK

(Editor’s note: I don’t know if you can make it out, but written on the photo itself are the words, “Aunt Bess.” Then on the back, in what looks to be script from a very old pen, there’s “Sept. 7, 1910.” The stamp says, “FINISHED BY The Columbia Photographic Studio, Lowest Prices Best Work, 1438 1/2 Main St. Columbia, S.C. Phone 1455.” Back when phone numbers were only four digits! Now, which of you can tell us more about Aunt Bess? And how did that orange sticker get to be on the front?)

Chicken-and-rice casseroles (including Aunt Julia’s)

In 3-Julia Crider Garris 1909-2012, FAMILY: BROTHER & SISTERS (BEE) on July 18, 2009 at 7:19 am

Chicken Casserole Julia Garris

1 large chicken boiled tender & cut up
1 cup Rice boiled with liquid from chicken
1 can cream of celery soup
1/2 Cup mayonnaise
1 can french style string beans
1 small jar pimento – chopped
1 can water chestnuts (chopped in 1/4s

Bake at 325 Covered 30 or 45 minutes – uncover & let dry out.

Chicken Casserole

5 large chicken breasts boild until tender.
1 small package Uncle Ben’s wild rice cooked according to directions but use chicken broth from the breast as fast of water
1 can cream of celery soup – mixed with 1/2 cup of Hellman’s Mayonaise
1 can french style green beans drained and boiled until tender. (drained).
1 small jar chopped pimientos
1 can water chestnuts (chopped in fourths)
boiled in water 5 & 10 minutes

Cut chicken in bite size pieces, Mix lightly.
Bake at 325 covered 30 or 45 Minutes
Uncover before & let dry out

Chicken Casserole

5 large chicken breast, cooked & deboned
Broth saved to use
1 can french side string beans (drained cooked)
1 can chestnut, cooked 10 mi
1 small jar pimintos
1 can cream celery soup
1/4 Cup Heilman’s mayonaise
1 Box Uncle Ben’s wild rice (small)
Cooked as directions. (Use broth as water).

Use large corning ware. Bake 45 minutes & cover off last 15 mi.

Chicken Spectacula

3 cups cooked chicken
1 pkg. Uncle Ben’s combination wild and white rice, cooked
1 can cream of celery soup
1 medium jar pimentos
1 medium chopped onion
2 cups french style green beans, drained
1 cup mayonnaise
1 can water chestnuts, sliced and drained

Mix all ingredients. Salt and pepper to taste. Pour into 3-quart casserole. Bake 25 to 30 minutes at 350 degrees. May be frozen before baking.

(Editor’s note: Which of all these do you remember Grandma/Momma/Bee making?)

recipe chicken spectacula

Chicken, broccoli & cheese casseroles (including Julia Helen’s and Janet’s)

In 4-Julia Helen Garris 1937-2011, FAMILY: BROTHER & SISTERS (BEE) on July 18, 2009 at 7:09 am

Chicken supreme

2 10 oz pkg frozen broccolli cooked by directions on package.
6 chicken breast.
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp lemon juice
1/2 cup sharp cheese grated
1/2 cup soft bread crumbs
1 Tablespoon butter melted
silvered almonds (optional)

Place broc in greased casserole. Place chicken on top. Combine soup, mayonnaise & lemon juice
Pour over chicken
Sprinkle cheese on top. Mix butter & bread crumbs & sprinkle over cheese
Bake 350 degrees — 30 mi

Broccoli & Chricken

8 chicken breast
2 pkg frozen broccoli spears cooked

1 can cream of celery soup
1 ” ” ” mushroom.
1 cup mayonaise
1 tea lemon juice
1/2 ” curry powder
1/2 cup grated cheese
1/2 pepperidge farm crumbs
1 teaspoon melted butter.

Layer broccoli & then chicken. Pour soup mayo, lemon & curry powder. Sprinkle cheese on top. Mix butter with crumbs & put on top of cheese. Bake at 325 degrees until bubbly.

Chicken, (Janet).

sliced cooked chicken.
2 pk frozen cooked brocolli
1 cup grated Parmesion cheese
4 oz button mushrooms

3 T butter
3 T flour
1/8 pepper
1 1/2 ????

1/3 cup whipped cream.
1/3 worshire sauce

1/4 nutmeg
1/3 mayonaise

remained cheese on top.

(Editor’s note: If y’all can help me figure out the sauce for Chicken Janet, I’d be much obliged! You will notice right now I have bolded question marks in the typed space where an ingredient should be. There is also some sort of direction written about what to do with that ingredient, right next to the squiggly line. Can anybody figure that out?)