Archive for May, 2010|Monthly archive page


In 1930s & Before, 3-Julia Crider Garris 1909-2012, FAMILY: BROTHER & SISTERS (BEE), POSTS on May 10, 2010 at 7:01 am

(Editor’s note: Mary and Julia Helen found this photo of Aunt Julia — Julia Crider Garris — for us in St. Matthews. They date it to 1937.

You don’t reckon it’s from this other outdoors outing, do you? Wonder where it was taken?)


Coconut Pies

In Uncategorized on May 10, 2010 at 6:55 am

4 Eggs
1 1/2 cups sugar
2 T flour
2/3 cup Buttermilk
1 T vanilla (may use lemon)
1 stick butter browned
2 pie crust
1 can angel flake coconut (7 oz coconut

Mix together & pour into pie shells. Bake at 375 until firm

(Editor’s note: Do any of you remember this recipe? Do any of you cooks out there know why you “brown” the butter?)

Caramel Nut Pound Cake

In Uncategorized on May 10, 2010 at 6:47 am

2 stick butter
1/2 Cup shortening
1 Box light Brown Sugar
1 Cup white sugar
5 large eggs
1 cup milk
3 Cup Plain flour
1/2 Tea salt
1/2 Tea Baking Powder
1 Tables vanilla
1 Cup chopped nuts — Pecans

Cream butter & shortening. Add brown sugar a little at a time. Beat well. Add white sugar. Beat until fluffy. Beat in eggs one at a time, beating well after each.

Sift flour, salt & baking powder. Add to creamed mixture alternately with the milk.

Add vanilla & nuts. Bake in tube pan (greased & flour,) approx 1 1/2 hrs at 325 degrees F.

(Editor’s note: I think Grandma/Momma/Bee is noting that this recipe serves 20.

Do any of you ever remember eating this?)

Bee’s famous Pink Salad

In 3-Evelyn Floy Garris 1910-1997, 3-Wilhelmina (Bee) Garris King 1918-2007, FAMILY: BROTHER & SISTERS (BEE) on May 9, 2010 at 8:11 am

2 pkgs. Strawberry jello
2 cups boiling water

Mix together until jello is dissoved. Add 1 large can fruit cocktail juice & add 1 cup pecans. Set in fridge & when its a soft jell (possibly 2 hours, but watch this if the jello is not soft it won’t do). Whip 2 envelopes Dreamwhip with 1 cup milk as directed on package. When thick, hand mix with mixture above & place back in fridge until it sets up. Better overnight. Great to fix ahead & for covered dish dinners.

Published in Pass the Plate

(Editor’s note: Grandma/Momma/Bee was right to note that this recipe was published in a cookbook, but it wasn’t in “Pass the Plate.” It was in “Heavenly Helpings,” the cookbook put together by First Baptist churchwomen in 2004.

This salad made its first appearance on this blog back in June of last year, and its second appearance for Grandma/Momma/Bee’s birthday this past March due to the fact that I found another copy of it — titled “B’s Salad” — in a three-ring notebook filled with recipe clippings that belonged to Grandma/Momma/Bee’s sister, Floy. Scroll down to the very last recipe pictured below and you will see that recipe, along with the page it came from and the cover of Floy’s book. This recipe has traveled far and wide! I do wonder when and how Grandma/Momma/Bee first came up with it.

It is making its King Kitchen all-time record of a third appearance today for Mother’s Day, and also so we can compare/contrast with her recipe for Strawberry Salad — a recipe that at first seems similar but actually ends up looking quite different.

Sometimes I use this “editor’s note” space to explain the tiny differences between all the recipes pictured below, but this time there are too many details for me to explain without confusing the heck out of you. Just make sure to pay attention to the ratio of Jell-O to fruit cocktail, what happens to the contents of the fruit-cocktail can, the amount and temperature of water, the amount of nuts, the timing of adding the nuts, and the switch from Dream Whip to Cool Whip. By the way … I saw Dream Whip in the store the other day, in the section with Jell-O, so I guess Cool Whip hasn’t totally taken over the market.)

Strawberry salad

In 3-Wilhelmina (Bee) Garris King 1918-2007 on May 9, 2010 at 8:08 am

2 pkgs strawberry jello
2 cup boiling water
2 pkgs frozen strawberries (10 oz)
1 can crush pineapple
3 med. bananas mashed
1 cup chopped nuts
1 pt sour cream

Add all ingredients, & pour 1/2 mixture in bowl. Spread sour cream then rest of mixture.

(Editor’s note: Although this dish turns out quite pink, it is not the same thing as Bee’s famous Pink Salad.)


In 1930s & Before, 3-Evelyn Floy Garris 1910-1997, 3-Jessie (J'Mae or Ditta) Garris 1914-2011, FAMILY: BROTHER & SISTERS (BEE), POSTS on May 9, 2010 at 8:00 am

(Editor’s note: As you can tell, the first photo says, “Jessie & Floy at picnic” on its back. The second photo says nothing on its back, but the two photos seem to go together, based on edging and color tone. Who do you think these folks are at the picnic? Is that Granddaddy/Daddy squatting? Who’s the boy? What year could this have been? And what on earth do you think’s inside that box?)


In 1980s & 1990s, 3-Robert (Bubba) King, Jr. 1921-2004, 4-William (Billy) King 1954-, POSTS on May 7, 2010 at 7:12 am

(Editor’s note: The back of these photos say they are from an Alcatel open house in 1996. Were these annual events, and Grandma/Momma/Bee and Granddaddy/Daddy/Bob often go to Raleigh for them?

Also, is that a sign-language interpreter up on the stage?)

$3,000 Pieburgers

In Uncategorized on May 7, 2010 at 7:11 am

BAKE at 425 degrees F. for 10 to 15 minutes. MAKES 8.

Combine .. 1/2 cup evaporated milk (undiluted) or light cream and
2 teaspoons vinegar in measuring cup.
Combine … 2 cups sifted Pillsbury’s Best Enriched Self-Rising Flour
2 teaspoons caraway seed and
1/2 cup shredded sharp cheddar cheese in mixing bowl.
Cut in …. 2/3 cup shortening until particles are the size of small peas.
Add ……. the evaporated milk mixture all at once; stir quickly with a fork to moisten thoroughly. Form into a ball. Chill 1 hour. (Meanwhile, prepare Ground Beef Filling.)
Divide ….. Chilled pastry in half. Form one portion into a square shape on floured pastry cloth or board; flatten to 1/2-inch thickness.
Roll out …. to a 12-inch square; cut into four 6-inch squares. Place about 1/4 cup of the Ground Beef Filling in the center of each square to form triangles. Press edges together with fork to seal. Prick 2 or 3 times for escape of steam. Place on ungreased baking sheet. Repeat with remaining dough.
Bake ……. in hot oven (425 degrees F.) 10 to 15 min. until light golden brown. Serve hot with chili sauce.

Brown lightly … 1 pound lean ground beef * with
1 package dry onion soup and
1/2 teaspoon salt in skillet. Add
1/3 cup pickle relish or finely chopped cucumber pickle and
2 to 4 tablespoons chili sauce.
Set aside.

* Or substitute 1 1/2 pounds hamburger, draining off excess fat as it browns.

(Editor’s note: This recipe is from a list of Pillsbury’s $100,000 Recipe and Baking Contest winners. Karen Kay Folkmier of Battle Creek, Michigan, created this recipe and took Junior First Prize.

I can’t tell from the recipe what year this would have been, but it says it’s the “7th Grand National” contest. Pillsbury says they held their first bake-off in 1949, so perhaps this was printed in 1956 or so?)

Iced Tea

In 3-Wilhelmina (Bee) Garris King 1918-2007 on May 7, 2010 at 6:53 am

Boil water and pour over 2 tea bag. Seep for at least 10 minutes Add 8 grains of saccharin or 1 cup of sugar. Add cold water to make 2 quarts. Serve over ice.

(Editor’s note: This recipe, it notes up top, is “A la Momma.”

In Grandma/Momma/Bee’s book of handwritten recipes, it shares a page with a recipe for Spiced Tea.)


In 1980s & 1990s, 2000 & Beyond, Pets on May 4, 2010 at 6:15 am

(Editor’s note: Dasher the dog liked to eat watermelon.

According to Aunt Julie/Julie, “Dasher would get small tidbits from our kids when we would eat out on the deck. He liked samples of cheese, watermelon and small bites of a hamburger or hotdog. He refused to eat green beans and broccoli!”

And, as we all know, “He loved to chase crabs and seagulls.”

The photo of this particular watermelon is from St. Matthews in August 2009. Julia Helen and Aunt Julia had it waiting on their kitchen counter for my dad and me when we paid them a visit.)