Cherry Tomato and Asparagus Salad

Recipe Name:  Cherry Tomato and Asparagus Salad

Story:  I was pregnant with Alexander and all of a sudden, in the second trimester, meat started to make me feel nauseous. Couldn't even stand the smell of it. This is a very simple recipe that I came across while searching for more options with vegetables. Asparagus can be substituted with green beans. We've had it with feta and goat cheese, either one is great.

Years you've been making it:  Since 2018

Submitted by:  Vilma

Ingredients:
1 pound asparagus, trimmed and halved
6 cups halved cherry, grape, and pear tomatoes in varied colors
1/2 cup crumbled gorgonzola cheese
1 ripe avocado, cut into cubes
1 cup sliced basil leaves
1/4 cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Directions:

Step 1: Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
Step 2: Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.

Notes: Don't omit the basil leaves. This simple herb takes this salad to another level and is just amazing with tomatoes.

Banana Nut Bread

Recipe Name: Banana Nut Bread

Story: This recipe was given to me by a friend Gayle when I moved out to Madison. I have baked many Banana nut bread recipes but this one continues to be the best.  I am not sure of its origin

Year’s you been making it:  Since 2011

Submitted by: Suzy/ Mom

Ingredients:
4 ripe bananas mashed

2 cups plain white flour
¾ cup white sugar
 ¾ tsp Baking soda
½ tsp salt
1 and ¼ cup walnuts or pecans

¼ cup plain yogurt
2 eggs
1tsp vanilla
6 Tbs melted butter cooled

Directions:
Heat oven to 350 degrees
Line bottom of loaf pan with parchment paper

Mix dry ingredients together
In a separate bowl mix wet ingredients including the mashed bananas
Take the wet ingredients and fold into the dry ingredients lightly

Place the dough into the pan
Cook for 55-65 minutes.  When toothpick comes out clean it is done

Let stand for 10 minutes in pan then take out and rest on a rack

Make a glaze of butter, milk, and confectionery sugar.  I have not figured the exact ratio yet but it is approximately 2TBS melted butter, 2TBS milk and ¼ cup of confectionery sugar.
Poke holes in the loaf with a toothpick and pour the glaze on.

Notes:  I think one thing that makes this banana bread special is the yogurt, and that you fold the ingredients into on another.  I am not sure the glaze is necessary but it keeps the bread moist for several weeks.

Bourbon Pickled Jalapenos

Recipe Name:  Bourbon Pickled Jalapenos

Story:  I love pickles, all things pickled.  Around 2014 I was preparing my "menu" for what I was going to cook at the Big Green Egg festival in Atlanta.  I had settled on Brisket nachos, and thought that a good accompaniment would be pickled jalapenos.  I had just recently been given Edward Lee's cookbook Smoke & Pickles, and within that book had one such recipe.  I made a large batch and it was one of the most requested recipes at the festival.  Ever since then, every time I make them people rave about them.

Years you've been making it:  Since roughly 2014

Author / Creator:  Edward Lee with some slight modifications, Smoke & Pickles

Submitted by:  Dustin

Ingredients:
1 lb jalapeno peppers
1 1/4 cups distilled white vinegar
1 cup bourbon (I use old grand-dad)
1/2 cup honey
2 tsp coriander seeds
1 tsp salt
1 tsp yellow mustard seeds
2 bay leaves

Directions:
1 - Wearing disposable gloves, slice the jalapeno peppers into 1/4 inch thick rounds.  Transfer to a jar.

2 - Combine the vinegar, bourbon, honey, coriander seeds, salt, mustard seeds, and bay leaves in a small saucepan and bring to a boil.  Simmer for 5 minutes.

3 - Pour the hot liquid over the peppers and seal the jar with a tight-fitting lid, let cool to room temperature, and refrigerate.  The peppers will be ready in 3 days, and they will keep for up to 2 weeks.

Notes:  Warning, these can be pretty spicy (jalapeno's can vary in heat level quite a bit), but the vinegar and honey balance it out nicely.  No need to use nice bourbon, just something cheap with decent flavor.  I find that although they are "ready" after 3 days, they're the best at about a week.  They also will stay for much longer than 2 weeks, though they'll probably all be eaten before then.

Corn Chowder

Recipe Name:  Corn Chowder

Story:  from Maine.  Dating back to the 1930's.

Years you've been making it:  My mother learned it in Maine and made it very often.  I began in the 70's.

Author / Creator:  Unknown, somebody in Main.  Modified and improved several times.

Submitted by:  Chuck Whittier

Ingredients:
Thick sliced bacon, 6 slices
Can of condensed milk
1 qt. Half n Half
2 large onions, diced
2 or 3 stalks celery, diced
4 cups of white potatoes, diced 1/2 inch cubes
4 cans creamed corn
3 cans whole corn
3 cups water

Directions:
Fry bacon until crisp in a Dutch oven.  Crumbe bacon and set aside.  Add onions and celery to the pan with the 1/2 of the bacon grease.  Saute for about 5 minutes.  Add potatoes, add water until just covered.  Should be about 3 cups.  Cook until tender, about 25 minutes or less.

Stir in corns, and bacon mix well and begin heating at medium high.  Season with salt and pepper to taste and cook for 10 mins.  Add in the condensed milk and half and half cream.  Simmer for 15 minutes NOT letting it boil.  Watch, stir, and keep just below a boil.

Serves 6.

Notes: Can add a couple tablespoons of flour in a roux and cook before putting in the corn and milk.  Will make the sauce a little thicker allowing for more of the half and half to be added later.

Russian Tea Cakes

Recipe Name: Russian Tea Cakes

Story:  Grandma / Maka / Mom always made 2 cookies for the holidays - the pecan ice box cookies and Russian Tea Cakes (not sure why they are called that!).  This is her recipe in her own handwriting.

She did not include directions, just ingredients.  I guess she figured we had "helped" her enough to know!

Years you've been making it: Since 1953

Author / Creator: Grandma / Maka / Mom

Submitted by:  Kristy

Ingredients:
1 c finely ground walnuts
2 1/4 c flour
1/2 tsp salt
1/2 lb unsalted butter
1/2 c confectionary sugar
1 tsp vanilla

Bake 400 for 10 min + or -

Directions:
This recipe follows typical steps
 - Cream the butter, sugar, and vanilla until light and fluffy
 - Add flour and salt (I combine them first)
 - then add walnuts (I use chopped walnuts)
 - Roll dough into 1" (approx) balls, bake for 10-12 minutes - just barely light brown
 - Immediately roll in powdered sugar, Cool completly on a rack
 - When cool, roll again in powdered sugar

Store in container at room temperature

Tuna Casserole

Recipe Name:  Tuna Casserole

Years you've been making it:  Began making this in early 80's for the kids

Author / Creator:  Basic recipe from Joy of Cooking and modified by me.

Submitted by:  Chuck

Ingredients:
2 Tbsp butter or bacon grease
1 cup diced onion
1/2 cup diced celery
1 can cream of mushroom soup
1 can of large black olives pitted, sliced in half
1/2 cup water or milk
8 ounces frozen peas
2 (6-ounce) can tuna packed in water or oil, undrained
1 cup buttered bread crumbs or crushed plain potato chips
1 1/2 cups of cooked pasta of your choice, cooked al dente

Directions:
Preheat oven to 375 degrees.  In saucepan saute onion and celery in butter or bacon grease until translucent, soft but not mushy.  Add mushroom soup, water, black olives and peas.  Bring to a simmer, stirring to dissolve soup.  When it begins to boil, turn off heat and gently fold in tuna with half the liquid.  Add cooked pasta noodles and toss to coat with sauce.  Pour into prepared casserole and top with bread crumbs or potato chips.

Bake 40 to 50 minutes until heated through and topping is lightly browned.

Yield 6 servings.

Cornbread

Recipe Name:  Cornbread

Story:  My family is not really southern but I have lived in Atlanta since 1980 so I consider our family southern. I cook cornbread for so many dishes it is just the side dish that needs to be with almost everything. I have used Quaker cornmeal for years, it is plain cornmeal. All the other mixes do not compare.  I cook mine in a pie pan.

Years you have been making it:  Since at least 2000

Author:  Quaker

Submitted by:  Suzy/Mom

Ingredients:
1 cup cornmeal
1 cup white flour
1 Tbs baking powder
2 Tbs sugar
1 egg
¼ cup oil
1 cup milk

Directions:
Heat oven to 375 degrees.  I usually put a little oil in the pie pan and put it in the oven so when I pour the mix in it gives it a nice crust.

Mix the dry ingredients together; mix the wet ingredients together, then mix both together

Cook for about 20-25 minutes

Notes:
Sometimes the flour and milk mixture is a little dry so you may need to add a little extra milk
You can add onions or corn to make it to your taste or the dish you are serving.

Southern Brunswick Stew

Recipe Name:  Southern Brunswick Stew

Story:  I never had real southern Brunswick stew until I met the Butler’s family, particularly Forest’s mother Mamie. She would make the stew for him and then when he came to Lake City he had the privilege of seasoning it with spices most importantly cayenne pepper. Their family liked it very HOT. Over the years I would watch her make it and then would eat it. Eventually I taught myself the family recipe.  Nothing was ever written down until last year when Dustin started to ask for recipes so I have figured out the Butler’s family recipe. the ingredients and portions. Also this is a time intensive recipe at least a two day process

The recipe I have created makes a large amount of stew so you could probably cut things in half. But from Fall through Winter Forest and his family could practically live on this stew.

Years you have been making it:  Since about 2013

Author: Mamie Butler

Submitted by: Suzy, Mom

Ingredients:
1 lg chicken
Half a stalk of celery, particularly the leaves
1 lg onion quartered
2 cloves of garlic

3 16 oz. Jack Daniels Pulled pork
2 cans corned beef
2 pkg. of stew beef about a 1 lb each (if the chucks are large you will need to cut into bit size pieces)
1 package of chicken wings

1 48 oz. Chicken broth
2 lg. cans diced tomatoes
3 cups vinegar
1 ½ 28 oz. of ketchup

2 tsp Cayenne pepper
2 TBS red pepper flakes

1 diced onion
2 bags frozen corn
2 bags frozen lima beans

2-3 potatoes diced (I have not perfected this yet.)

Directions:
Cook the Chicken in water to cover the chicken with the celery, onion, and garlic for about 1 hr.
Let cool. Remove the chicken and vegetables.  Use the stock for the rest of the recipe.
When the chicken cools remove from the bone.

Use the broth and start adding the other ingredients.
The meat, corned beef, pulled pork, chicken wings, chicken broth, tomatoes, vinegar, ketchup and seasonings.
Simmer

At this point you will need to separate into two pots
Add one bag of each vegetable per pot.
Simmer at least 1 hr.

At the end add the potatoes and chicken from the original chicken.

Notes:
Once you add the potatoes and chicken the heat of the stew will cook the potatoes.
This recipe is good for at least 1 week in the refrigerator and good to freeze.
It definitely is a comfort food.
But a must to go with it is cornbread.

Hot and Sour Soup

Recipe Name:  Hot and Sour Soup

Story:  I have made this recipe since I have been right next to an asian market and have access to allllllll the mushrooms.

Years you've been making it:  Since 2019

Submitted by:  Bradley

Ingredients:
1/2 ounce dried shiitake mushrooms (about 6)
1/2 ounce dried wood ear mushrooms (about 3)
2 cups warm water, plus 4 cups cool water
8 ounces boneless pork loin, cut into thin strips
1 1/2 teaspoons Shaoxing wine (Chinese rice wine; may substitute dry sherry)
3 tablespoons cornstarch combined with 1/4 cup water, plus 1 1/2 teaspoons cornstarch
1 1/4 teaspoons salt
5 tablespoons Chinkiang black vinegar (see headnote), or more as needed
2 teaspoons chile oil, plus more for optional garnish
1 teaspoon ground white pepper
10 thin slices fresh ginger
2 tablespoons regular or low-sodium soy sauce
1/4 cup canned bamboo shoots, drained and cut into matchsticks
8 ounces firm tofu, cut into 1/2-inch cubes
2 large eggs, lightly beaten
2 to 3 scallions, thinly sliced

Directions:
Step 1
Gently rinse the dried shiitake and dried wood ear mushrooms with tap water. In a medium bowl, soak the mushrooms in the 2 cups warm water until softened, about 20 minutes. Squeeze the excess water out of the mushrooms and reserve the water. (Strain the mushroom water through a fine-mesh strainer if it looks too gritty.) Discard the stems from the shiitake mushrooms and slice the caps into strips. Discard the tough ends of the wood ear mushrooms before chopping into bite-size pieces.

Step 2
In a medium bowl, combine the pork, Shaoxing wine, 1 1/2 teaspoons cornstarch and 1/4 teaspoon salt. Mix until the pork is evenly coated, and let it marinate on the counter for 10 to 15 minutes.

Step 3
In a small bowl, stir together the black vinegar, chile oil and pepper.

Step 4
In a medium saucepan over medium-high heat, combine the mushroom water, 4 cups cool water and sliced ginger and bring to a boil. Cook for 2 to 3 minutes, then, using a slotted spoon, remove and discard the ginger. Add the soy sauce, followed by the rehydrated mushrooms and bamboo shoots, and simmer for 5 minutes. Give the cornstarch mixture a quick stir to recombine and gradually stir into the soup. The soup will become slightly thickened.

Step 5
Add the pork, including the marinade, to the soup, stirring to separate any pieces that stick together. Continue to simmer until the pork is no longer pink, about 2 minutes. Carefully add the tofu, so the broth does not splash. Stir in the remaining 1 teaspoon salt.

Step 6
Slowly pour the eggs into the soup in a steady stream while stirring continuously with a long spoon or chopstick. The eggs should cook immediately and look like long yellowish-white strands. Turn off the heat once you see the strands, so the eggs do not overcook, and stir in the black vinegar mixture.

Serve hot, garnished with scallions and additional chile oil, if desired.

Notes:
There are two ingredients that help make hot and sour what it is. The hot comes courtesy of ground white pepper. It’s from the same source as black pepper, but the berries are allowed to ripen before their skins are removed. The result is technically less spicy, but more complex and floral. The other key ingredient represents the sour: Chinkiang black vinegar. The vinegar is actually made from glutinous rice, and the dark color comes naturally from scorched rice grains. Dried mushrooms play a strong supporting role, lending heft to the final dish and a savory, umami-rich undertone to the broth. The two types called for here are dried shiitake, available at many supermarkets, and wood ear, which you might as well pick up from the Asian market when you get the black vinegar. If you can’t find wood ear (it may be labeled as black fungus), just use all shiitake.