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Cookbook Therapy…

444257F5-F821-48DD-BF08-DF8D90F28256Most Southerners take prolonged cold weather as a personal insult. Oh, we put up with chilly days in a good natured way, some even going so far as to say they love cold weather or that it’s a good thing ‘because it’ll kill off the bugs’. More than a few days? The novelty of wearing wool or goose down or cashmere has worn off- we’ll put on Bermuda Shorts with fake fur lined boots and heavy socks as if to defy the unwelcome visit of Jack Frost.

I admit it, I have taken the recent cold spell as a personal insult, even blaming the Devil for a few days and for me that’s extreme. Okay, I said, ‘It’s cold as the devil.’  Extreme weather conditions call for extreme blame. Fed up, I refused to go out in it and settled in to soothe my nerves. Bundled up in socks and covered with a throw, I was surrounded by my highly prized Southern Ring Bound Cookbooks, you know the ones- that real folks have tested and written. I took perverse pleasure in finding the most difficult, unusual, or even grotesque recipes I could find, with no intention of cooking any of it.  Well, maybe the sugar laden ones. Still. I was looking for more than recipes. Let me explain, Church or Organization Cookbooks are Story Books to me. I’m a descendent of at least 2 Grandparents who loved Crossword Puzzles, who were also Amazing Storytellers and one of them was an Amazing Cook- who clipped recipes from her beloved Birmingham News. Thus, I am a collector of- words, sentences, phrases, stories and recipes.

Cookbooks give me a window into other kitchens, other times and in most cookbooks- there are stories, methods, hints and tips that are priceless. I do not buy these cookbooks new, I want the recipes with a star beside favorites, or a note written to improve the recipe at hand.

  • I found mostly mathematicians in the Baking Sections, the insistent precise ones.
  • Then there were the Happy Socialites- especially in the Beverage and Appetizer Sections, though I wondered about a non-alcoholic punch I found…the recipe called for an entire bottle of Almond Extract! I asked myself if perhaps the person offering it up was in a 12 Step Program.
  • The Casserole Ladies might be my favorites, they improvise, aren’t precise, give options and also instruct the reader that the recipe can be stretched to feed a crowd, they are a big hearted group no doubt.
  • To my surprise on that cold and dreary day- hovering over the Soups and Stews Sections were other Southern Cooks whom I fear must have shared my disdain for cold weather.

One fine example was called NO PEEP STEW. After a sketchy mixture of ingredients was put in a Dutch Oven- the recipe writer directed- ‘Bake 5 hours at 250 degrees. DO NOT PEEP, REPEAT, DO NOT PEEP.’ … I wondered what would happen if one decided to go rogue and PEEP? and who in the world wrote it? a former Drill Sargent?  Apparently deciding to calm down- the writer adds- ‘Serve with wedges of your favorite cornbread and a green salad.’  Still another, in another cookbook, had a much nicer even fun title for hers- it was ‘No Peekie Beef Stewie’ … you have to love her!

Another Stew which was full of ingredients and difficulties was followed by ‘Served with hot buttered French Bread and Assorted Pickles, this will serve about 8 hungry men.’ … From vast experience with hungry men, no doubt. Surely this one had cabin fever like me- with the added pressure of being cooped up with 8 hungry men to feed!

Then there was the sweet lady who got a bit bossy about when to add egg yolk and vinegar to Pig Stew… but regained her composure and politely said- ‘My grandmother’s cook made this every Christmas and it was served alongside turkey, dressing etc. It’s very rich and not too good in warm weather, but it wouldn’t be Christmas without it at my home in New Orleans.’    Bless. Her. Heart.     Just so you know… we Southerners who had grandmothers or great grandmothers who employed cooks – You have to know- you must know, we  do KNOW who taught us how to cook right! I have a cookbook to prove it! It’s ring bound cookbook with recipes compiled by household cooks, fairground workers and large military service organizations. These recipes have exquisite names-

  • Chicken Elegante
  • Mardi Gras Chicken
  • Custard Pie Excellence
  • Sicilian Meat Roll
  • Sweet Potato Souffle
  • Asparagus Souffle
  • Squash Croquettes
  • Celery and Almond Gratin
  • A Devil’s Food Cake that has 3 layers with a Lemon Pineapple Filling and a Dark Chocolate Icing boiled to a soft ball stage!
  • Pillow Pastry
  • Luscious Chocolate Cake
  • Lane Cake (a Southern Classic)
  • Honey Caramels
  • Fig Conserve and Creole Pralines
  • Oh, and please don’t let me forget- Chocolate Fudge that is poured on a platter- this is the hallmark of an old but great fudge recipe!

Some recipes assume you know how to cook. One I’m particularly fond of simply says-

  • Cook Chicken, cool and shred.
  • Save Broth. Blanche Broccoli.
  • Make a White Sauce. Add White Wine and Grated Parmesan Cheese.
  • Brown Cracker Crumbs in Butter.
  • Assemble.
  • Bake at 350 until bubbly. Serve with Rice. That’s it.
    I made that one recently. I need no nonsense, clear direction when it’s cold weather. Now, recently I offered you a recipe and our friend Bob remarked ‘Any recipe that starts with frying bacon can’t be bad’. He’s right. These are the recipes you know are winners- if they start with a Cast Iron Skillet and Bacon. C6BD81F7-75CE-4851-A2DA-025E41542AD7

When I found one of those, my Freezing Cold Day- Cookbook Therapy was beginning to kick in. The recipe – no doubt submitted by a beautiful and fragile Southern Cook was so well written,  I fell in love with her …not sure about her recipe, but her gentle coaxing ways soothed me.  Her Southern Charm, her impeccable manners won me over, not to mention she started out her recipe with charm…

  • ‘Fry Bacon in a heavy cast iron Dutch Oven until crisp- set aside.‘
  • ‘Pour off almost all of the fat leaving just enough to leave a thin film on the bottom.’  There were no upper case letters… gently implied was this-
  • .‘Now darling, you better save that bacon fat, you may need it later’.
  • She gets fired up…‘Heat fat to smoking hot, brown meat a few pieces at a time… if needed, add a little more bacon fat.’
  • (Later on, when she finally finishes browning all of the meat and has removed it to a platter, she goes on… add butter to the pot…onions…)
  • Then says, ‘You may need more bacon fat.’
  • Alright, now she wants us to add Beef Stock, Spices and Beer.
  • Umhmm…Winter Stew for sure…
  • ‘Return browned meat to pot. There should be enough sauce to cover, but if you’re a little short, add beer.‘

Please, please notice how polite she is! You may need more bacon fat,if you’re a little short,  you may need more beer! Almost as nice as the lady who is making Beef Roulade Sandwiches…she starts out by saying- ‘First, be nice to your butcher. Smile.’ They both put me in a better frame of mind! Cookbook Therapy works!

Peruse the recipes in good Junior League or Church Ladies Cookbooks and what you’ll find are stories of real people making really good food. And what’s better than a collection of stories that could end up as a feast on your very own table?

Love y’all, Camellia

*Some of these recipes were found in a cookbook my friend Sandra and I think is the cream of the crop- Southern Sideboards compiled by the Junior League of Jackson Mississippi. Others were picked at random from River Road, Junior League of Baton Rouge, Louisiana. The other cookbook shall remain unnamed…it is from my own private limited edition- privately published stash! *Photograph from Tante Marie, a French Cookbook published in English in the 1950’s- please note that Café au Lait, is not made with coffee at all…it’s made with a coffee extract and…on the next page we’re told it’s made with chicory– which could explain why Café au Lait in New Orleans tastes so good! Bon Appetite, y’all!B06450F9-AA38-4A90-8329-9CA61F333BBA

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Tartans ‘n Plaids…

2EF6971A-8C6A-40C0-B461-3C7B59C09219Tartans ‘n Plaids are beloved patterns in the South. The plaids of my youth were- constrained by rules, like all fashion  and design statements. Tartans ‘n Plaids have rules:

  • Wear Tartans and Plaids in Fall and Winter. with rare exceptions
  • The weight, size and color of Tartans or Plaids ( you must think scale here)
  • There is an appropriate Time, Occasion and Location to use Plaids (with an emphasis on appropriate)

Some Southerners identified the Tartan Plaids of their Scottish forbears as far back as the mid 19th century. Therefore, some of us do tend to get historical about these things, mainly because we’re clannish ourselves.  Sir Walter Scott declared every Clan should wear their Tartans for a royal visit by George IV- give a Southerner about a fourth generation of anything and we’ll do as we’re told! I’m not well versed in the many official Tartan Plaids. As a young person, I attended an International Fair held in Birmingham during the 60’s and 70’s- Scotland was the highlighted country… I have to admit I looked up our Plaids!  The descriptions were wonderful-

  • Red and Black Plaid shot through with Gold,
  • Royal Blue and Medium Green shot through with White (Canadian version),
  • Classic Green and Navy Blue shot with Gold on an uneven line.54501844-254A-4428-BAFB-BA17832AC612

Tartans aren’t ordinary plaids- Oh no, Tartan is of Scottish origin. Therein lies the difference- a Tartan is a Plaid but a Plaid is not always a Tartan! Oh my, ordinary Plaid has appeared in some awful interior designs and fabrics!

Even now, I’m certain that you will find, in some terribly rustic hunting camps –  plaid cast off furniture in particular, large and awful color combos– with a ‘Herculean’ claim to be indestructible. Let’s just say- you can’t put a bullet through any of this Plaid! Whole Living Room Suites (we pronounce that suits) were made up in brown, black, harvest gold or avocado green shot through with cream in patterns the size of Hercules himself! This is definitely NOT Tartan… that Herculean Plaid made it’s way into homes as Christmas gifts for dear old Dads- a Recliner sitting alongside Momma’s floral cut velvet- a big ol’ ugly Plaid– situated center stage in front of the TV- wide arms, maybe a built in beverage cup holder. The Recliner had to be given a wide berth in case Dad decided to Recline, flopping it backward with a lever on the side, he loved it!

I’ve seen whole horrid plaid suites tossed out on the side of a rural road– living proof that the rough plaid fabric will never die. The foam cushions might crumble, the springs might rust- the wood might rot… but that heavy plaid fabric will be there for you as a rural effort at starting a Roadside Rest Stop.  Tacky is too mild a word! And, then there were… awful Leisure Suits made of Plaid Polyester – enormous plaids- always large and loud…for some reason never discreet or to scale! Both the plaid furniture and outrageous attire might have been touted as indestructible- but let me ask you-who wanted it to last? Neither offered Comfort and Joy.E285E163-93AF-4859-8035-BE7B28745366

Tartan Plaids- aren’t tacky. They are made in comfortable cotton, soft wool or taffeta. Not tacky or loud but we did have our rules on wearing them. With the exception of the Cradle and the Grave, most Tartan Plaids can be worn by all ages. Infants did not wear large plaids. Tiny muted plaids might be acceptable in a baby boy’s room- though never nurseries blanketed or wallpapered in loud plaids- who knew what  could happen?

  • Colic, Rash,
  • Thrush or Cradle Cap?
  • Loud plaids can be unsettling!
  • Think soft and to scale for children.

Tiny Toddlers could sport Tiny Tartans- smocked with Christmas Tree inserts or monogrammed on white pique, even garments topped with lace insertion collars. Little boys wore Plaid Shorts buttoned onto White Collared or Smocked tops. No trip to see Santa would be quite as adorable as little ones dressed in Tartan! 86AAE34A-A279-4413-96AA-E5B4CF3F2C0E

Older children might wear a Tartan Plaid Jumper, a Pleated Skirt, Pants or Shorts but rarely put plaid close to cherubic faces. Think Tiny- to scale.

For ladies, we love our plaid blouses and Tartan Kilts. For men, classic Tartan Plaid shirts often pair nicely with a V Neck Sweater and Khakis. For Holiday Fashion, there’s no fabric as festive as Tartan plaids-

  • Ribbons Sashes, Hair Bows and Scarves.
  • Tartan Christmas Stockings, Tree Skirts, Table Linens,
  • Dishes, Invitations, Tartan Throws and Blankets- all bring holiday warmth and cheer to the Home.
  • Formal Taffeta Hostess Skirts and Dresses, Cumberbunds, Bow Ties, even Vests, if not overdone;
  • The discreet lining of a Jacket or Wrap also lends a festive flair to Holiday Parties.
  • For School Girls- Tartans are always in Fashion. Festive and classic are the operative words.Processed with VSCO with k3 preset

Wearing a loud plaid to a Funeral is highly discouraged, though certain dark discreet and solemn tartans are acceptable. Nothing bright and loud.  We Southerners completely love Funerals accompanied by Scottish Bagpipers- Men in Tartan Plaid Kilts (Black Watch Pattern) with highly polished Black Shoes and Knee-high Dark Socks are considered solemn and appropriate. The Bagpipers should stand on a slight slope if possible, but stand a decent, discreet distance away from an Open Grave. The sound of Bagpipes always makes me cry.4EC80046-0629-444D-BF26-C1DF21AAA024

These were the Old Rules- nowadays anything goes and I have to admit I like some of it- but I do miss Dress up Parties where ladies actually wore Hostess Dresses and Skirts with smart black velvet shoes. Tartans ‘n Plaids rank among my favorite Holiday Patterns. Nothing can dress up a Wreath or a Package quite like a Red Plaid shot through with metallic gold thread!

642CBD27-56EB-4F91-A252-61EB90B7D8A9You may be asking- why all of this talk of Tartans ‘n Plaids? Well… Saint Andrew, the Patron Saint of Scotland, is celebrated at the end of November.  Andrew happens to be one of my favorite Apostles, a rank and file man, apparently uninterested in personal fame, keenly interested in the Cause of Christ. Every time we see Andrew in Scripture- he  is bringing someone to Jesus. Andrew introduced his brother Peter to Jesus and brought a little lad with an even smaller lunch of loaves and fishes to Jesus when thousands were hungry! And really? Isn’t that the best reason to celebrate the beginning of the Christmas Season and Scotland’s Saint Andrew with classic Tartans ‘n Plaids? I think so…let the Holidays begin!

Love y’all, Camellia

*Photograph of our lovely young model at her first professional photo shoot is used with permission! Photographs of the adorable and festive little girls are also used with permission. Please respect their ages and please don’t use without permission! * The Herculean fabric had a name- Herculon® it was indestructible and I never saw a plaid pattern of it that I liked! It must have been enormously successful though!In a region once filled with textile mills, if it was made in the South, we’re all grateful! *All other photographs are mine!

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Warm Winter Punch…

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It would be difficult to imagine the South’s celebrations through the years without a Punch Bowl…either Silver or Cut Glass- there was always some sort of Punch for Weddings, Afternoon Teas, Retirement Parties, Dances, Anniversaries, Graduations and even Kindergarteners were celebrated with Punch. Summer’s Fancy Ice Rings, blocks of Creamy Sherbet and Floating Citrus Slices gave way to Winter’s Hot Spiced Tea, Holiday Eggnog and Spirited Punch- highly spirited if you know what I mean. Winter Punch was always a hit. Along with Punch Bowls, Silver Urns for Coffee and antique Silver Tea Sets stood proudly on sideboards or buffet tables ready for any and all occasions. When someone was asked to serve…yes it was an honor, however, the most delicate of all serving- was ladling the punch! Oh my, I wish I had a nickel for every time I’ve heard- ‘Ok, I’ll help serve, just don’t ask me to ladle the punch!‘ Ladling the Punch meant-

  • Not getting a drop of punch on the starched white tablecloth,
  • Wielding a big silver ladle over delicate punch cups,
  • Lining up the cups as quickly as possible.
  • No one wants to be in a long punch line!

Just try to keep that sticky punch from dripping on a fancy dress, a whole party could be ruined with punch stains! Dry cleaners were surely horrified when asked to remove stains from silk, chiffon, lace or velvet.  Of course anyone who was the proud owner of a Punch Bowl was invited to every party- a surefire ticket to any occasion of importance. Now, times are changing… a dear lady exclaimed to me,

‘Ah have two large silver punch bowls that belonged to mah motha’ and grandmotha’ and not one of mah children wants them!’

I suggested she donate them to a church- you never know! Occasionally, you still see a punch bowl at Weddings or Tea Parties, even the rare Eggnog Party at Christmastime.  And while we might not drag out a punch bowl at home, we do still love icy or warm punch depending on the season.

When a chill fills the air and a light dusting of frost nips the garden’s Turnip Greens, Cabbages and Collards- Fall and Winter have arrived. Even the air smells different as the sap runs down. Pine Cones have fallen, bright Rose Hips, Nandina and Holly Berries are showing off as we Southerners, who complain most of the year about the heat and humidity– when the weather begins to cool off, we shiver and sniffle and turn indoors for warmth. We put out Blankets and Throws, drag out our Slippers and Pajamas, pull out Scarves- wool, fur and silk. We make big pots of Soup and Chili- with what else? Cornbread! And we want our houses to smell festive. Warm Winter mugs of Hot Chocolate, fragrant Coffee and hot lemony Tea help chase away the chill. For me, nothing makes a house smell Inviting like the warm spices of the holidays- Cinnamon, Cloves, Nutmeg and Ginger in the oven baking or simmering on the stove. One of my favorites is Warm Winter Punch… not highly spirited, though I guess you could improvise. This one is so easy I’m almost ashamed to write it down.60C479E6-BF7C-4529-B21C-225E750BC7F6

 

Camellia’s Warm Winter Punch

  • You will need-
  • Bottled or Canned Pineapple Juice- approximately 6 cups
  • Bottled Cranberry Juice approximately 6 cups
  • 5-6 Whole Cloves
  • 2-3 Cinnamon Sticks

In a large Dutch Oven, combine Pineapple Juice and Cranberry Juice. Toss in  5-6 whole cloves and 2-3 cinnamon sticks. On medium low heat, bring juices and spices to a simmer- do not boil. Ladle up Warm Winter Punch in your favorite mug and enjoy all winter long. It’s hard to believe just four ingredients can do so much- the house smell glorious, it’s warm and satisfying without being overly sweet  and festive enough for a Christmas Party, yet makes everyday seem like a Holiday! You don’t even have to drag out the Punch Bowl!

Love y’all, Camellia

*photographs are obviously mine.

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Green Bean Bundles…

75DF340B-0D30-4F46-9930-7B952284028EThe first time I ever tasted Green Bean Bundles was at a wedding reception. The  food had been prepared by the finest cooks in the county- well, at least in a twenty mile radius of Methuselah Baptist Church. The groom was Brother Joe’s boy- they had the same coloring- honey blond hair that waved just right. Brother Joe had done right by the boy, he’d had a good wholesome life. The bride was a striking redhead with bright blue eyes; both the bride and groom had that fresh scrubbed look- pink cheeks, sparkling eyes- corn fed and well bred.

She didn’t look it, but the bride was a few years older than Brother Joe’s boy, John Roy. John Roy had fallen in love at first sight of Babs in a sequin suit twirling her fire batons.  He was a freshman in high school and she was a senior- a high school majorette- Babs didn’t even know John Roy existed. She went off and got her education and he got his… One evening he pulled up at church and there was the pretty fire twirling majorette- except now she was leading a step sing at Methuselah Baptist Church. One thing led to another… John Roy and Babs decided to get married.

It wasn’t a big church but not too small either, big enough to have an active Deacon Board, WMU, quilting circle and even an Altar Guild led by a local florist who kept a pretty bouquet there every Sunday. The church was one of those sensible red brick buildings with clean white trim, Brother Joe made sure the grounds were neat as a pin.  The church folks were thrilled John Roy had come back home- he had a steady job as production manager at the local plant; Babs taught the pre-school music program, was majorette sponsor in addition to her teaching job. The ladies of the church wanted to help with the wedding reception to be held in the paneled Fellowship Hall, kept fresh with lemon scented polish.

The bride was a cream puff of tulle and lace- the groom was as solid as sawmill timber. The wedding was simple but sweet as could be. The reception was a spread, I can tell you now… The Deacons supplied the Ham, the Bride’s family furnished the wedding cake, bowls of roasted pecans and one of the church ladies specialized in wedding mints. Every once in a while when I’m washing my devilled egg plate I think of that wedding reception still. Egg Plates in every hue came out of the little church kitchen- amber and green pressed glass, a pretty white ceramic with pink roses and at least two white ones- were swapped out as each was emptied of devilled eggs. Sitting beside the egg plates were long casserole dishes, too delectable to name…7E36CE03-19FC-4510-961E-E270DE515553

with the exception of the unforgettable Green Bean Bundles … glistening with spices and oven roasted bacon. Now, all of these years later, I think of that wedding reception every time I make Green Bean Bundles … It’s the kind of dish that elevates even simple Roast Chicken, Fried Pork Chops or Meatloaf into an occasion! I’ve adjusted the recipe over the years and made them my own but they still take me back to a sweet wedding at Methuselah… Here’s how to make ’em-

Camellia’s Cottage Green Bean Bundles

  • 1 lb. package of frozen whole green beans thawed (fresh may be used if in season, ends trimmed and blanched quickly- some use whole canned green beans as well)
  • 8-10 slices of uncooked bacon- cut in thirds
  • 3/4 cup of Italian Dressing- Use your favorite bottled brand or -Blend 1 teaspoon of Italian seasoning, I teaspoon of garlic salt, 1/2 teaspoon red pepper flakes, 2 teaspoons brown sugar,1/2 cup vinegar, 1/4 cup oil- preferably olive oil
  • Method: Preheat oven to 350 degrees. Take small bundles of green beans and wrap with portions of uncooked bacon. Line the bundles up in an ungreased 8×8 glass baking dish until filled. Drizzle Italian Dressing Mix over the bundles. Bake for 30-45 minutes until bacon is done. Serve warm. Makes 4-5  servings. Recipe may be doubled or tripled to fill larger glass baking dishes.

Do not make these when you are alone- you’ll eat the whole dish! Over the years, I’ve eaten at many similar gatherings- dinner on the ground, potluck suppers, family reunions and Holiday Dinners…and the romance of a small country wedding reception at little red brick church- put on by the best cooks in a 20 mile radius!  Oh me, like all Southern tales- this one is part truth, part fiction and part outright lies, but those Green Bean Bundles are the real deal!75DF340B-0D30-4F46-9930-7B952284028E

Love y’all, Camellia

* Let me set the record straight a bit. The bride, groom and Brother Joe are fictional, embellished for humor! The details of the wedding have long  since been forgotten, though typical of many sweet small weddings I’ve attended throughout my lifetime. Methuselah Church is fictional as well- though the description fits so many ‘neat as a pin’ small churches throughout Alabama that I have loved. However, the recipe for Green Beans Bundles is real, the places they’ve been served including a wedding reception are real too. The devilled egg plates at all of these gatherings always amaze me! The 20 mile radius? Well, let’s just say, I don’t have a good sense of direction- but I’ve heard that term my whole life- and somehow, in some places I think it surely must be true!

 

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SEC tips…

IMG_3370You know summer has taken it’s last gasp, not by the Heat Index but by the First Kickoff of the SEC…Southeastern Conference Football is major in the South! In fact football season is so important to us, it considered the height of poor taste to plan a wedding during football season! No, I. Am. Not. Kidding… There are rules for what we wear on Game Day- here at Camellia’s Cottage, of course we wear Officially Licensed SEC garments, team colors and particular to the ladies, there is a lucky Elephant Necklace, that must be worn with the elephant facing left- do not ask me why- it has just proved lucky! IMG_3410

All over the SEC region, there are certain foods which are considered ‘team foods’ – here in Alabama for Bama fans- Do I hear a Roll Tide? Since the days of Bear Bryant- our lucky foods are: Golden Flake Potato Chips Barber’s Onion Dip and Co-cola otherwise known as Coca Cola™! All are made or bottled right here in Alabama!

On game days, all over the SEC- Tailgate Food is served from the tailgate of an humble pickup truck, from RV’s, all the way to an Upscale Campus Affair- with food served on a sorority’s mahogany table draped with antique lace tablecloths, complete with a Chandelier hanging from a Live Oak tree! On some campuses, you might find a crazy fraternity serving …uh, cold drinks from a casket! It’s true. The food can be elaborate or simple- but always delicious and appropriate to the home team! When we watch games at home, there’s always popcorn, parched peanuts, cream cheese, party crackers and pepper jelly, chips with dip or celery sticks and…last week we had pit BBQ baby back ribs! Now, if you’re looking for actual football tips- you might be barking up the wrong tree here! I do, however, scream and holler during the games, it’s just more fun!

SEC stands for other lesser things too! For instance, the South Eastern Corner of the United States is:

  • The only region to be occupied by the Federal Government, where handsome men have worn military uniforms for years and to this day, the South Eastern Corner of the U.S.A. can proudly boast that our folks arguably sign up more often for military duty than any other region! We love our soldiers!
  • We have a history of courageous women who opened their doors to bears, raids and standing armies, faced tornadoes and hurricanes and they helped settle farms, homesteads, taught school, kept their families strong, yet are smart and beautiful all at the same time, with possibly more beauty queens than any other part of America… though it could be that we have more opportunities to serve as Peach Queens, Cotton Queens, Mardi Gras Queens and more… is there a Bo Weevil Queen? Anyway, we think we’re prettier for sure!
  • The South Eastern Corner is where children played in the dirt with silver spoons or found arrowheads in the backyard, learned how to fish before they were knee high to a grasshopper, little girls still wear Big Hair Bows, monograms abound, sandcastle building is second nature and all of them can charm the horns off a Billy Goat any day of the week!IMG_3408
  • The South Eastern Corner had more Dry Counties than any other part of the country, but still make the best Bourbon in the world. In fact we lay claim to the best Iced Tea and the best Soft Drinks (which we never call them!) Anyone who loves Coca Cola, Royal Crown and Pepsi would agree!
  • The South Eastern Corner is the only place in America where folks actually pull off on the side of the road near a homemade sign that touts ‘Boiled Peanuts’ and are excited about it! …Okay- it’s an ah-quih-ed taste! If you aren’t from here, let’s just say you probably won’t acquire a taste for ’em.
  • In fact, put a Barbed Wire Fence around the entire South Eastern Corner and eventually it will turn into a literal Nut House….peanuts, pecans, hickory nuts so hard you’d have to run an 18 wheeler over ’em to crack the shells… But where else but the South could George Washington Carver figure out how to enrich the soil and feed the masses with peanuts in this land flowing with Milk and Peanut Butter sandwiches?IMG_3411
  • The South Eastern Corner of the U.S.A. is where Church Choirs still sing with a Twang or fill the rafters with Soul; and where Gospel, Country, Beach Music and Motown are loved in equal measure.

I wouldn’t take anything for living in the SEC, for the football, the people and the good food! I have to admit – my personal favorite SEC stands for- South Eastern Cooking Tips! Here’s to Butter Balls and Spicy Shrimp and Shells!

Butter Balls are an old French method of food preparation for enriching sauces and gravy- keep these in the freezer and grab a few – you will be surprised what this simple little ball of flour and butter will do to make pan juices silky or definitely enrich the sauce for Spicy Shrimp and Shells! (Yes! the South Eastern Corner’s Food has a strong French Influence!) I made the Butter Balls recently, while I was cooking some bacon wrapped steaks to enrich the sauce. Let me show you…

Camellia’s Cottage Butterballs Soften 2 sticks of salted butter (if using unsalted butter add 1/4 to 1/2 teaspoon of salt) lightly mix Butter into 1/2 cup of All Purpose Flour, do not use more flour! With a teaspoon or your clean hands, scoop up a small bit of the butter/flour mixture and shape into rough butter balls no larger than a teaspoon, placing on a parchment lined pan. Butter Balls take no time to make, but make a world of difference in your cooking! Freeze at least 4 hours. Carefully store in a freezer safe container. Use to enrich sauces, pan juices and gravies.IMG_3271

Spicy Shrimp and Shells is a quick and easy recipe, full of flavor. This dish can be elevated to Party Status, can be stretched to serve a crowd, is wonderful served for Sunday Supper or eaten cold as a most delicious and different Pasta Salad! Add garlic bread and sliced Summer tomatoes and you have a complete meal! Most of the ingredients are pantry staples and here, we keep shrimp in the freezer all the time!IMG_3401

Camellia’s Cottage Spicy Shrimp and Shells

  • Prepare 12 ounces of Seashell Pasta according to directions.
  • Steam 1 cup of chopped Broccoli, drain and set aside
  • Drain 3/4 -1 pound of  uncooked Gumbo Shrimp (approx. 65-70 per pound) peeled, tails removed if desired
  • On low heat, combine 3 tablespoons of butter and 3 tablespoons olive oil in a large skillet
  • Add 2-3 tablespoons of chopped garlic, zest of a whole lemon, 2-3 teaspoons of red pepper flakes, a good amount of freshly ground black pepper, add salt as desired.
  • Stir until butter has melted and spices are combined IMG_3395
  • Saute Shrimp in batches until pink- Do not over crowd shrimp.
  • Place all shrimp back in warm skillet add 1-1/2 cups of pasta water, steamed chopped broccoli and 3-4 Butter Balls-
  • Cook on low until Butter Balls have been absorbed. No more than a minute or two. (If you have not made Butter Balls, add 2-3 teaspoons of butter)
  • Squeeze the juice of zested large lemon over pan straining seeds.  (Caution- do not add lemon juice utntil the end otherwise shrimp will become tough) I often make thin slices of the squeezed lemon and add to the Spicy Shrimp Mixture, for extra lemon-y flavor.

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  • Drain Seashell Pasta. Put in large serving bowl, add Spicy Shrimp Mixture.
  • Sprinkle liberally with Parmesan Cheese, believe it or not- using the cheap type blends in best! Toss Spicy Shrimp and Seashells. Top with 1/2 cup of chopped green onion tops.
  • Wonderful with crusty garlic bread. Serves 4-6 depending on how hungry you are!IMG_3401

No matter what your favorite SEC team is, no matter where your favorite place to be in the South Eastern Corner, I know you’ll enjoy South Eastern Cooking Tips. Come back often to the Cottage for more! And always, I hope your SEC team wins unless they’re playin’ mine!

Love y’all, Camellia

*All photographs are obviously mine. Parched Peanuts are a southern term for roasted peanuts! Continued prayers for victims of Hurricane Harvey and for those in the path of Hurricane Irma.