Archive for November, 2009|Monthly archive page


In 1960s & 1970s, POSTS on November 24, 2009 at 6:02 am

(Editor’s note: There are no notes on the back of these photos. Are any of you on the field?)


Sweet Potato Casserole

In 3-Wilhelmina (Bee) Garris King 1918-2007 on November 24, 2009 at 6:00 am

One of mine – printed in cookbook “Pass the Plate”

6 large sweet potatoes parboiled
1 cup brown sugar
2 large eggs
1 cup milk
3/4 stick oleo
2 teaspoon vanilla

Mix all ingredients together and place into baking dish.


1 can angels Cocanut 7 oz
1 cup chopped pecans
1/2 Cup flour
3/4 stick butter

Bake uncovered at 375 for about 30 minutes or until its firm & cocanut browned.

(Editor’s note: Though this recipe is quite similar to the one printed in “Pass the Plate,” a collection of recipes put together in 1981 by New Bern churchwomen, the recipe most like the cookbook version is “Sweet Potato Souffle.” How do you think the two would taste different?)

recipe sweet potato casserole pass the plate bluesheet

Sweet Potato Souffle

In 3-Wilhelmina (Bee) Garris King 1918-2007 on November 24, 2009 at 5:54 am

3 cups mashed sweet potatoes
1 cup sugar (brown)
1/2 tsp salt
2 lightly beaten eggs
1/3 stick margarine melted
1/2 cup sweet milk
1 tea vanilla

Mix together & pour into a greased pan.

Bake 35 min at 350 degrees F.


Melt & mix 1/3 stick of oleo. Add 1 cup brown sugar 1/2 cup flour
1 cup chopped nuts (pecans or walnuts)
1 cup coconut.

(Editor’s note: What is “sweet” milk? Also note that the cookbook versions below differ from Grandma/Momma/Bee’s handwritten version in the amount of flour added for the topping, and also in that the cookbook versions tell you how long to bake the topping. The very last notecard is the most different of all the recipes listed here … wonder how these all compare to what Grandma/Momma/Bee called “Sweet Potato Casserole?”)

recipe sweet potato souffle bluesheet

pass the plate cover

recipe sweet potato souffle notecard kim

recipe sweet potato souffle notecard kim back

recipe sweet potato soufflee notecard

Green beans

In "Charleston Receipts" 1950, "South Carolina Cookbook" 1953, "The American Woman's Cookbook" 1939, 2-Marion Reynolds King 1893-1958, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: MATERNAL LINE (BOB), SOURCES on November 21, 2009 at 4:19 pm

(Editor’s note: Grandma/Momma/Bee does not seem to have a handwritten recipe for green beans, but below you can find everything I’ve found in her favorite cookbooks. The first recipe comes from a cookbook so well-worn that it does not have a cover. The second is from “Charleston Receipts,” a collection put together by the Charleston Junior League in 1950 and given to Grandma/Momma/Bee by Marion Reynolds King, Granddaddy/Daddy/Bob’s mother. The last recipe comes from the “South Carolina Cookbook,” a collection put together in 1953 by the South Carolina Council of Farm Women. How do all of you remember green beans getting cooked?)


In 1980s & 1990s, 4-Boyd King Dimmock 1949-, 4-Thomas (Tom) Dimmock 1949-, 5-Julie Anna Dimmock 1979-, 5-Laurie Dimmock Nappier 1982-, POSTS on November 21, 2009 at 4:18 pm

(Editor’s note: Jamestown? 1607?)

Cranberry Salad

In Uncategorized on November 21, 2009 at 4:17 pm

Let cool

1 pk lemon jello
1 1/2 C hot water
1 C sugar

Stir in

1 orange, including peeling and in sections
1 1/2 C canberries
1 cup nuts

Set in fridge & let set up.

(Editor’s note: If you ever wanted to make cranberry salad, boy, does Grandma/Momma/Bee have a recipe for you! All five I can find are scanned in below, with the first being a repeat of the much-older second. The third is from Norman Tharrington, a member of First Baptist New Bern and Claire’s and my 10th-grade World History teacher. The fourth and fifth involve canned cranberry sauce, cream cheese and Cool Whip. And the fifth was written on the back of a letter from Aunt Boyd.

Also note that the first of these recipes is written on the same recipe page as the one where Grandma/Momma/Bee wrote the recipe for her “Cherry Salad.”)


In 2-Minnie Anna (Sister) Dodd Garris 1874-1957, FAMILY: MATERNAL LINE (BEE) on November 18, 2009 at 7:30 am

Spice Dressing for turkey

1 large loaf bread toasted or dried out — may use scrapes of old bread. Make into crumbs.
3 pieces celery cut small
4 hard boiled egg diced
2 raw eggs
3 T Poultry seasoning
1 teaspoon celery salt
Cut up neck or other small pieces of turkey.

Mix all together until very moist. Bake in oven about 20 min at 375.

Oyster Dressing

1/2 loaf bread toasted made into crumbs
1 piece celery cut very fine
1 small can mushrom drained
1 pt oysters
Enough stock from turkey to make very moist. Bake at 375 about 20 mi.

Serve either or both & cover with turkey gravy.

(Editor’s note: Grandma/Momma/Bee gives credit for both to “My Mother at Round O.”)

recipe spice dressing & oyster dressing bluesheet

Turkey & Gravy

In "Pass The Plate" 1981, "South Carolina Cookbook" 1953, 2-Minnie Anna (Sister) Dodd Garris 1874-1957, FAMILY: MATERNAL LINE (BEE), SOURCES on November 18, 2009 at 7:26 am

Christmas or Thanksgiving Turkey

Wash turkey thoroughly and place in covered baking pan with 1 quart water. Bake 400 F until heat reaches that or 15 mi. Reduce to 350 for about 2-3 hours. Test to see if turkey is tender and done. It starts tearing away at drumsticks or a fork goes into very easily.

Remove livers, gizzards and neck.


Brown 1 cup flour in just enough oil so it will cook.

Add liquid from turkey above until you get the desired consistency.

Add 3 boiled eggs chopped up.

The cut-up livers & gizzards from above.

(Editor’s note: “My Mother at Round O, 1930,” is who Grandma/Momma/Bee gives credit to for the recipes above, which are from the blue recipe page below. Also below are two cookbook recipes for giblet gravy that come from two of Grandma/Momma/Bee’s cookbooks — the first, a book so well-worn that it has no cover or title page, and the second, “South Carolina Cookbook,” a 1953 cookbook by the South Carolina Council of Farm Women.)

recipe minnie anna dodd turkey

Crowd Pleasing Casserole

In 4-Julia Helen Garris 1937-2011, FAMILY: BROTHER & SISTERS (BEE) on November 16, 2009 at 6:04 am


2-3 cups squash
1 onion, chopped
2 carrots, grated
1 egg, slightly beaten
1/2 stick butter, sliced
1/2 cup mayonnaise
1 tablespoon sugar
1 cup grated Cheddar cheese, divided
1 – 1 1/2 cups cracker crumbs, divided
Dash cayenne pepper
Salt and pepper

Put well-drained, hot squash in large mixing bowl. Add onion, carrots, egg, butter, mayonnaise, sugar, half of cheese, and half of cracker crumbs. Season with cayenne pepper, salt, pepper and oregano. Mix all ingredients well. Put into buttered 1 1/2-quart casserole and top with remaining cheese and crumbs. Bake at 350 degrees for 20 minutes.

Island Events Cookbook

(Editor’s note: This is the actual casserole that Julia Helen made and served Daddy/Bobby and me this past summer when we spent a night with her and Aunt Julia in St. Matthews. Very yummy! Julia Helen was also kind enough to share with us the recipe, from a cookbook called “Best of the Best from South Carolina.” The notations you see here are from Julia Helen’s cookbook, but funnily enough, Grandma/Momma/Bee also had that exact same cookbook.)

recipejuliahelenSQUASH CASSEROLE


Squash Casserole

In First Baptist & Around New Bern, POSTS on November 16, 2009 at 5:59 am

6 cups sliced frozen or fresh squash
1 can cream mushroom soup
1 can mushrooms
1 cup sour cream
1 stick melted butter
Crumbs of bread or cracker.

Cook squash 5 mi & drain. Mix: soup, sourcream, squash, mushrooms. Add in a few crumbs until right consistency. Put in buttered casserole. Sprinkle on crumbs on top.

Bake 325 degrees F for 25 or 30 mi.

(Editor’s note: The recipe Grandma/Momma/Bee wrote out is very similar to the one by Mary Seagle — except it leaves out the onions! I think Mary Seagle is the wife of Richard Seagle, one of the ministers at First Baptist New Bern.)

recipe squash casserole bluesheet

recipe squash casserole mary seagle

recipe squash caserole mary seagle back