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Archive for December, 2009|Monthly archive page

“Hop-in-John”

In 2-Minnie Anna (Sister) Dodd Garris 1874-1957, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: MATERNAL LINE (BEE) on December 29, 2009 at 1:41 am

1 cup black-eyed peas.

Place in large pot with ham bone & some ham with about 3 qts of water. Boil or simmer until peas are done.

Add
1 cup rice
2 chicken boullin
1 dash lea & Perrin.

Make sure your liquid is 2 cups only. Bring to boil & simmer 20 minutes.

Use in New Years for health & good brain.

(Editor’s note: Lea & Perrins is Worcestershire sauce — basically, a concoction of white vinegar, tomato puree, onions, garlic, chili peppers, cloves, tamarind, molasses, corn syrup and anchovies. How did it get to be Granddaddy/Daddy/Bob’s favorite seasoning? Note that Grandma/Momma/Bee credits this recipe back to Round O and her mother, Minnie Anna Dodd Garris. What do you think is meant by “health and good brain” — did I get those words right?)

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Collards a la New Bern

In 3-Wilhelmina (Bee) Garris King 1918-2007 on December 29, 2009 at 1:39 am

1 country hamhock
1/2 cup bacon grease
1 small strip sidemeat
3 stalks of collards, thoroughly washed & cut up in narrow stripes.

After meat has cooked up well, add collards & let cook together for 1 1/2 hours. Collards and cornbread go well together. Serve with plain vinegar or little sweet pickles as Daddy always wanted.

May be chopped up after cooking with biscuit cutter & much easier.

(Editor’s note: Grandma/Momma/Bee dates this recipe to 1950 in New Bern, before the house at Tryon Road and back when they lived at 605 Franklin Street. The above photos are Collards a la Aunt Boyd, made for Thanksgiving 2009.)

Country Ham with Red Eye Gravy

In 2-Minnie Anna (Sister) Dodd Garris 1874-1957, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: MATERNAL LINE (BEE) on December 29, 2009 at 1:39 am

4 slices country-cured ham

Wash slices (but do not soak as other recipes say)

Put slices into ungreased heavy skillit at fairly high heat. Fry each side a few minutes until brown.

Add 1 cup boiling water. Let all boil up and scrap all “fry” from bottom so that it gets into gravy. Reduce heat & let simmer 20 minutes covered. Serve with hot grits and fried eggs.

(Editor’s note: Grandma/Momma/Bee dates this recipe back to 1930, in the “Low Country.”)

Photographs

In 1980s & 1990s, 3-Robert (Bubba) King, Jr. 1921-2004, 3-Wilhelmina (Bee) Garris King 1918-2007, 4-Boyd King Dimmock 1949-, 4-Julie Kicklighter King 1956-, 4-Penelope (Penny) Flynt King 1949-, 5-Carolyn (Carey) King 1977-, 5-Claire King Parrish 1981-, 5-Jessica King Snead 1982-, 5-Julie Anna Dimmock 1979-, 5-Laurie Dimmock Nappier 1982-, Christmas, POSTS on December 23, 2009 at 7:08 am

(Editor’s note: Christmas 1982 … My Mama/Aunt Penny is going to have to tell you the story about where these outfits came from.)

Fudge

In 3-Wilhelmina (Bee) Garris King 1918-2007 on December 22, 2009 at 6:50 am

Scotch Fudge

1 6 oz pkg semi-sweet chocolate
1 6 oz pkg butterscotch morsels
1 Can Eagle brand Condensed milk
1 cup coarsely chopped walnuts
(Boyd prefers pecans)
1 teaspoon vanilla
1 cup walnut halves.

Melt chocolate & butterscotch morsels with condensed milk in top of double boiler. Stir occasionally til morsels melt & mixture begins to thicken. Remove from heat, add chopped walnuts & vanilla. Chill for 1 hour until mixture begins to thicken. Grease bottom of pan or platter & pour walnut halves in bottom of pan. Spoon chocolate mixture on top of nuts. Chill in fridge until firm & cut into squares. Freezing is easy in plastic bags. Cut in small squares when ready to serve. This is my Christmas fudge.

FUDGE

Mix:
2 1/4 cups sugar
3/4 cup Pet Evaporated Milk
16 large marshmallows or 1 cup Marshmallow Creme
1/4 cup butter or marjorine
1/4 teaspoon Salt

Cook:
stirring constantly, over medium heat to a boil (mixture boiling well)
Boil & stir 5 minutes more – Take off

Add:
6 oz. pk (1 cup) Semi-sweet choc. — let melt completely.

Stir in:
1 teaspoon Vanilla
1 cup chopped pecan

Spread in buttered 8 inch square pan. Cool. Cut into 30 pieces.

(Editor’s note: The second written recipe for Scotch Fudge is one that Grandma/Momma/Bee wrote for me while I was in college. The calculations for fat and calories that I worked out at the bottom are wrong … because fudge actually has no calories.)

recipe scotch fudge bluesheet

recipe scotch fudge notecard

recipe scotch fudge notecard back

Peppermint Stick Ice Cream

In "Charleston Receipts" 1950, 2-Marion Reynolds King 1893-1958, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: MATERNAL LINE (BOB) on December 21, 2009 at 7:01 am

1 cup milk
1 pint heavy cream
1/2 pound peppermint stick candy, crushed

Heat milk in top of double boiler; add candy and stir constantly until dissolved. Pour into tray of refrigerator and chill. Whip cream until thickened, but not stiff, and fold into chilled candy mixture. Pour back into tray and freeze, with control set at coldest point, until firm. Stir once or twice during freezing. Serve with hot fudge sauce. Serves 6 to 8.

MRS. JOHN LAURENS (May Rose)

(Editor’s note: I don’t think our family ever made home-made peppermint ice cream, but we sure are good at hunting for it at the grocery store! As soon as the manufacturers started rolling it out in November, both Grandma/Momma/Bee and my Mama/Penny would start stocking their freezers. How did it get to be Granddaddy/Daddy/Bob’s favorite? The above recipe comes from “Charleston Receipts,” a 1950 cookbook published by the Charleston Junior League and given to Grandma/Momma/Bee by Marion Patterson Reynolds King, Granddaddy/Daddy/Bob’s mother.)

Pumpkin Bread

In Uncategorized on December 21, 2009 at 6:53 am

1 cup oil
4 eggs
2/3 cup water
2 cups pumpkin
1 cup chopped pecans
1 teaspoon nutmeg
1 ” cinnamon
2 ” soda
2 Cups Sugar
1 Cup Brown sugar
3 1/3 cup plain flour

Sift all dry ingredients to-gether then other. Add pumpkin and nuts last. Pour into tube pan & bake at 350 F for 1 hour.

(Editor’s note: Grandma/Momma/Bee saved a lot of recipes for pumpkin bread. Here are all the ones I can find. The last of them is on the back of a letter from Aunt Boyd … also posted below.)

Photographs

In 1960s & 1970s, 3-Wilhelmina (Bee) Garris King 1918-2007, 4-Boyd King Dimmock 1949-, 4-Robert (Bobby) King III 1946-, 4-William (Billy) King 1954-, Christmas, POSTS on December 21, 2009 at 6:51 am

(Editor’s note: Another year under the Christmas tree! Any idea on what year this would have been? Note knee in lower right-hand corner.)

Aunt Julie’s Pumpkin Bread

In 4-Julie Kicklighter King 1956- on December 21, 2009 at 6:45 am

This is the orginal recipe doubled.

6 eggs
large can 29 oz. pumpkin
3/4 cup oil
3/4 cup applesauce
1 cup milk or water
(mix together all these wet ingredients)

(Total of 5 cups of flour – I change it for different occasions)
2 cups whole wheat flour
2 1/4 cups regular unbleached flour
3/4 cup soy flour

2 1/2 cups sugar
1 T. baking soda
1 teas. baking powder
1 teas. salt
1 1/2 teas. cinnamon
1 teas. cloves
1 teas. ginger
1 teas. nutmeg
(Mix together all these dry ingredients)

Mix together the wet and dry ingredients, then add
2 teas. vanilla
1 1/2 cups raisins or craisins

Bake at 350 degrees as muffins for 20 min. or in loaf pans for 40 min. or pyrex 13×9 dishes for 30 min or until knife comes out almost clean.

(Editor’s note: Grandma/Momma/Bee used to always count on Aunt Julie to bring her yummy pumpkin bread to holiday get-togethers. So now we finally have Aunt Julie’s secret! “Here is my recipe for pumpkin bread that I am adapting every year!” she says. “I combined 2 recipes from friends who had their recipes in our church cookbook, and made it more healthy than cake! I have been making this for 22 years.” The reason for the soy flour? “Protein! I am always looking for more protein!”)

Photograph

In 1960s & 1970s, 4-Robert (Bobby) King III 1946-, POSTS on December 18, 2009 at 7:47 am

(Editor’s note: Note second from right. Daddy/Bobby does not appear to be so happy in his knickers. Is this at Tryon Palace? What year would this have been?)