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Summer Blueberry Scones…

EC69DB75-C9C3-4C5B-B483-0D756B6C3163I made a batch of Summer Blueberry Scones, tender buttery- with a hint of orange and dripping with a sweet glaze.  Easy to make, these scones might make my ‘Summertime and the Living is Easy’ recipe list. We’ve had a bumper crop of blueberries- which frankly surprises me. We’re not really a blueberry growing or even a blueberry eating bunch here.  There’s a beautiful and bountiful blueberry farm just a few miles down the road here- I hope they’ve had a bumper crop too…

A3624DB1-5061-4E0E-AB93-6BFF069DAEF3When I think of iconic Southern fruits- it’s strawberries, blackberries, cantaloupes, apricots, plums, peaches, watermelons and further south- bananas, fresh coconuts and citrus fruits seem to fill the memories of my life.

  • Strawberry Shortcakes, Blackberry  and Peach Cobblers,
  • Cantaloupes in big orange slices perfect for every meal,
  • Watermelons in my uncle’s Ice House,
  • Banana Puddings and Apricot Casseroles were also beloved –
  • Then at Christmas, Cranberries made an appearance and the utterly delicious but simple Ambrosia my grandmother made was full of Oranges and Fresh Coconut.
  • Dried Apricots, Apples and Peaches tended to show up on the breakfast table or in the form of Fried Pies…

I only recall one little girl who loved blueberry syrup on her pancakes and it wasn’t me! When ladies began making those cream cheese ice box pies- they did open up cans of strawberry or blueberry pie filling to spoon over the top. All of that changed when blueberries became something of a sensation for all of the health benefits folks read about. Back then, we were given several blueberry bushes- that frankly never did much good. And my husband came up with a concoction which we still love- that he dubbed Blueberry Surprise which consists of fresh blueberries topped with sour cream and a generous helping of brown sugar- hey! don’t knock it! I’m not sure why it works but it’s also great with mixed berries- like strawberries and blueberries for a quick, cool, easy dessert. And you can’t beat a bowl of mixed berries after a heavy meal.

This year… from two sort of spindly blueberry bushes- we’ve gotten several quarts of blueberries, most are in the freezer. To my surprise, another half pint were picked over the weekend and were used to garnish a coconut cream pie and tossed in a citrus salad, the rest were put up in a small freezer bag.65C51387-D229-4F7B-9BFC-9A93AEEEA22A

I know it’s gonna sound like heresy to some- but I’m not a big fan of blueberry muffins; blueberry pie wouldn’t be my first pick, I do like them on cereal but give me strawberries or bananas any day of the week.  So, what to do with all of the bounty? Ah… I recalled Afternoon Tea at the Grand Hotel in Point Clear, Alabama. For decades, we’ve been privileged to stay at this historic southern hotel- which serves a complimentary Afternoon Tea with cookies as big as a lap baby’s face and small scones with a selection of teas- from open mahogany tea chests, along with coffee for those who prefer it to tea. Afternoon Tea at the Grand Hotel is an easy affair that seems to bring out genteel qualities in even the children who partake. With these memories dancing around in my head, I thought I’d make a batch of Summer Blueberry Scones… it might have been a mistake because I barely got them photographed before I realized I hadn’t exactly been genteel in my consumption of the scones! In fact, I had to put most of them safely out of reach. If you’ve got a cup of fresh blueberries and bit of time… maybe you’ll try – 962C44B8-A3AA-4754-9CA1-ACCB65885348Camellia’s Summer Blueberry Scones

These are easy- so you will need a biscuit baking mix- I prefer Pioneer Baking Mix®; I’ve been to their mill in San Antonio Texas and my family used it regularly- however, any biscuit baking mix will do I’m sure-

  • In a large mixing bowl stir together 3 cups of Biscuit Mix- (no sifting required),
  • 1/3 cup of Sugar and 3/4 stick of very cold Butter cut into small cubes.
  • Just toss or stir gently.
  • Then, very carefully toss 1 cup of frozen blueberries and 3 tablespoons of diced candied orange peel in with the mixture. *If you don’t have this ingredient- the zest of an orange or even a lemon will work just as well.
  • And, don’t worry about cutting in butter- just toss the cubes together to mix. Make a center well, add one large beaten Egg and 3/4 cup of whole milk.
  • Gently work the dough with your hands to just get the mixture moist.
  • Turn half of the mixture out onto a large piece of plastic wrap and work dough into a ball; turn out onto a silicone mat or parchment lined baking sheet. *No buttering the pan- there’s plenty of butter in the dough!
  • Gently now,  pat each dough ball into a 7 or 8 inch round at 3/4 inch thickness.
  • Score the rounds into triangles. No need to even get out a biscuit cutter!E38BE16D-A578-4B70-BB5B-33F4C130B51C
  • *Always remember to use a very light touch with biscuit or scone dough for a light tender result.  I sifted a bit of the baking mix on top of the dough rounds for easier scoring.
  • Put the unbaked scones in the refrigerator to chill.
  • Preheat oven to 375-400 degrees.
  • Put chilled scones in the hot oven for 18-20 minutes or until lightly browned.
  • If desired, make a simple glaze of 2 1/2 cups of powdered sugar and up to 1/4 cup of milk, being careful to add half of the milk- stir, then add a bit more until it is the right consistency.
  • Glaze Summer Blueberry Scones while they are still warm. Allow to cool a bit before cutting into triangles-  if you can stand to wait!
  • Makes 16 medium size scones.  Aren’t they pretty?

EC69DB75-C9C3-4C5B-B483-0D756B6C3163Well, I’m ashamed to admit I ate more than one in the afternoon- then called on another one to be my supper! I saved the leftover glaze and put most of the rest in the freezer, to warm up for another Afternoon Tea or breakfast or for unexpected company or…I don’t know, maybe your blood sugar’s running low or you feel a Sinking Spell coming on or when you think you’re just gonna die unless you have a little something to clear your head. Summer Blueberry Scones will feed the hungry, lift sagging spirits, give a hungry child an after school treat or you might need to bring a genteel touch to life!

Love y’all, Camellia

*All photographs are obviously mine.  See what I mean by spindly? 5F27E495-27E6-497D-8D88-E9DD9BCB4E31

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Comportment…

58069CD3-12DC-4EF3-A118-79BEDFF4C491
Minnie Holman Grammar School

Her name was Miss Badeaux. She was dramatic. No, wait! She was theatrical… When Miss Badeaux strode across the front of the room, her long flowing scarf trailed behind her like Loretta Young. She didn’t aim to look like the dark haired Loretta Young, I think she wanted to look like Marilyn Monroe, in chiffon shirtwaist dresses, platform high heels, flowing scarves, red lacquered nails with matching lipstick and yes, blonde hair, ‘straight from a bottle’, our mothers whispered.

5A635FDB-7321-4F5B-B20B-79F3D5772626I should clarify that Miss Badeaux didn’t look like Marilyn Monroe- her facial features weren’t soft, angular is a better word; she had a look about her that was distinct…her eyes sparkled with either mirth or fury; her eyebrows were arched a bit too high with a very liberal use of eyebrow pencil  which made her eyes as dramatic as her full red lips, which were pursed in displeasure, wide with laughter or shaped in a perfect ‘O’ when she was shocked by her students’ behavior.

Miss Badeaux was my fifth grade teacher at Minnie Holman Grammar School. I was rather frightened of her theatrical ways; yet I liked her, was fascinated by her. Still.  Miss Badeaux wasn’t like anyone I’d ever known, peculiar seems a good word to describe her. Completely different from my other teachers who wore sensible shoes, freshly starched shirtwaist dresses of modest length and straightforward eyeglasses; with the exception of Miss Collier- my second grade teacher wore fitted worsted wool suits and silk bow blouses and who was always kind. She was a terror with her wooden ruler. Rapping either our desks or our wrists as we practiced cursive writing, Miss Collier meant for our penmanship to be a work of art. (No, this was not a private boarding school- it was one of many Birmingham City Schools. At the time, they were considered high quality schools until the urban sprawl changed the landscape) I still find it hard to believe that-

  •  We were graded on Penmanship,
  • We had Auditorium once a week to train us in the art of Public Speaking and Drama.
  • We were offered weekly Art Classes.
  •  Advanced Art, Piano and Dance Classes were also offered for a small fee.
  • And we had teas for special occasions.

573E875A-3CB1-4503-AC0F-C797FD1C4543Miss Badeaux, my fifth grade teacher dramatically taught her awestruck students- Greek Mythology, Literature, History, Geography and yes, Grammar. Every morning, Miss Badeaux stood at our classroom door until every student had arrived- she was insistent that we stand by our desks until she entered.  Dramatic, with flowing scarf, long strides gesturing theatrically. she spoke–

  • ‘Boys and Girls! Place your hands over your heart while we pledge allegiance to the Flag!’
  • ‘Now! You may be seated!’
  • ‘Feet and eyes forward- heads up! straight backs- no slouching !’
  • ‘Your attention please!’

Then, as only Miss Badeaux could do-  she called roll, using our full names, no nicknames- pursing her lips as she marked the roll call book- one by one we said ‘present’ or were marked ‘absent’. I had the impression this was a teacher who really could see in any and all directions, must have had eyes in the back of her head; she brooked no foolishness- a good conduct grade in her class seemed to be near unachievable. She had a way of pausing… as if waiting for our full attention. When Miss Badeaux was sufficiently satisfied that her class was willing and ready to learn- Rapping her  wooden talking stick on her desk with a flair, dramatically say-

  • ‘Merriam! Webster! May I have a word?’ She would cup her hand over her ear as if she was listening to the huge dictionary which stood on the library side of the room. ‘Ah, yes- comportment! Did you hear that class? Comportment! What a word! Thank you!’ She proceeded to write COMPORTMENT on the blackboard, did I mention she was theatrical? Yes, that’s how Miss Badeaux did everything. ‘Is anyone able to decipher this very important word- Comportment?’ There were sighs and giggles; no one seemed able to give Miss Badeaux a definition – of course she sent a student to Merriam-Webster for the answer.

‘The way or manner in which one conducts oneself’, Rosemary, the teacher’s pet, read. ‘A little louder, please- what is the meaning of Comportment’. Then, calling on Tommy, forgive me- Thomas. ‘Thomas, would you endeavor to use comportment in a sentence?’ … To be fair, the young boy tried but it was a monumental failure. Miss Badeaux sighed, then instructed Thomas to use his best penmanship and write the word comportment in his notebook while she used ‘comportment’ in a sentence-

‘The ambassador’s comportment was a reflection on his country.’ Students! Do you realize the ambassador’s entire nation would be judged for good or bad, depending on his personal comportment?’

She asked the unfortunate Thomas, who sat at the front of the class, to write the word ‘ambassador’ on the blackboard for all the class to see- ‘Use your phonics and sound it out!’ Somehow, Thomas got the word ‘ambassador’ on the board, while Miss Badeaux launched into a very dramatic explanation of how important our comportment was- We are ambassadors of our homes, our neighborhoods and the reputation of Minnie Holman Grammar School depends on our comportment!  An all encompassing word, comportment meant more than mere a conduct grade- Comportment included:

  • Our Bearing- how we held ourselves with good posture or a slouch. Bearing was very much related to-
  • Our Carriage- how a person carried oneself reflected comportment!
  • Our Grammar -whether the words we used were civilized or uncouth – courteous or rude!
  • Our Demeanor depended on good manners or bad, either poised or filled with fear, Whether we treated others with courtesy or not, even our facial expressions showed a pleasant demeanor or not!
  • Comportment included Habits- fidgeting or biting fingernails were not  good habits!
  • Comportment showed forth in our personal style and distinctiveness- this was a tricky one! One must conform, yet be sure to add that special something to make ourselves unique. Miss Badeaux certainly had her own personal distinct style!
  • Comportment showed up best in how we presented ourselves to the world-27C903B4-2D89-4B87-8B00-B54A7F316BBA
  • Were we going to have our hair hanging in our face or neatly combed?
  • Would our clothes, be neat and clean or wrinkled and dirty?
  • Would our papers and books be neat and tidy or a wadded up mess?
  • Comportment was all about our actions-  Actions speak louder than words.

Comportment was a running theme throughout my fifth grade year! Yet, curiously, after she had drilled the word into our little heads and tested us on spelling and meaning… the word was rarely spoken. Miss Badeaux, instead pointed to our history books- she said we would find out how peoples of the world had acted for the good or evil of society; she pointed to Geography books and told us we would discover which countries thrived and which did not.  Even the great myths or fables from ancient cultures, taught important lessons through action and reaction!

In Miss Badeaux’s class it was understood that her students would not just receive a conduct grade. Our grade would be decided by our overall comportment! I can still hear her say- ‘Young man! watch how you comport yourself!’ She impressed on students that we were transitioning in fifth grade from children to young adults. At the end of the year, if our comportment grade had been a B or higher… we would be recommended to attend a special course called- B4Hi.  Miss Badeaux and Mr. Wright – the principal of Minnie Holman Grammar School would have to approve.  B4Hi, was extracurricular social graces and deportment classes. Okay, we’ll have to wait on Deportment Classes and B4Hi, just know that we learned about comportment with a bit of etiquette thrown in for good measure! Then on to Charm School! 9C2672D0-37BF-47BC-90B8-4270314AB971

Now, y’all… I know all good southern tales are part truth, part myth and part outright lies- however… I cringe to admit, I actually did attend B4Hi and Charm School! I learned invaluable lessons like how to walk as if gliding… how to enter and exit an automobile gracefully- how to serve punch, form a receiving line, pour tea or go through a buffet line.

ECB2FDA6-3C89-4293-967C-2FB82BD509C6So many social graces and invaluable lessons were taught; I’m sure I’ve forgotten half of them. What I know for sure is that social graces were considered an important part of our education and upbringing.

As students start a new school year, we hope they will have a wonderful year of learning and growing! I’m thankful for good teachers. We pray our children will have at least one unforgettable, animated, even theatrical teacher like Miss Badeaux! I had many other wonderful teachers who came in different forms – and some unforgettable children who’ve taught me quite a few profound lessons in life!

Love y’all, Camellia

*I wish I had a photograph of Miss Badeaux, she was certainly unique and unforgettable. The photograph of Minnie Holman Grammar School was found on Pinterest and could be subject to copyright though none seemed to be exerted on it or the actual Girl’s Tea held at Minnie Holman. The photograph of Loretta Young also did not credit a photographer or exert copyright. I would love to give credit to these photographers if you know who they are. *

I have no idea who Minnie Holman was- however, my older sister told me that Minnie Holman was buried in the large front planter shown in the photograph! After telling me that if I stepped on a sidewalk crack I would break my mother’s back! I am ashamed to say my comportment at that moment was not poised…I was terrified! Then- tearfully upset when I learned she was just kidding me! God bless her, she is my Sailor Girl and my North Star!

*Merriam Webster online (www.merriamwebster.com) was a great resource for this piece of writing! *Other photographs were from the Ash-Clairma school annual from 1961- no copyright is exerted and some photographs I used throughout were edited for content or made into a black and white photograph.

 

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Alabama Pralines…

B707ECBF-D6AF-486E-BEEA-F7D6FF44D5F1If you’ve visited any great southern cities, particularly coastal cities such as Charleston, Savannah and New Orleans – chances are you’ve been drawn into a Praline Shop. We southerners call this sweet confection – Praw-leens,  we’ll know right away you aren’t from the south if you call them Pray-leens.  Since we’ve gotten the correct pronunciation out of the way, let me just say, however you pronounce Pralines, you will either love them or say- they’re too sweet!  Eat enough pralines in your lifetime and you will become a praline critic- I complain that some pralines are too grainy- the sugar isn’t smooth enough or sometimes the pecans aren’t toasted enough to suit me. Yet even as I criticize-  I  will stand there and eat a praline until all of the sugary morsel is gone… Every. Single. Time. Why is the South so famous for Pralines?

  • We seem to have a corner on the market of the famous pecan candy.
  • The infamous Southern Sweet Tooth is on full display in that little patty of a   praline.
  • The South grows an abundance of Sugar Cane and we do love our homegrown Pecans.

Still. Food historians tell us that pralines have been made for 100’s of years in the South- getting their start in New Orleans. According to John Egerton’s tome, called Southern Food– he quotes the Picayune Creole Cookbook written in 1901- Pralines are, ‘dainty and delightful confections that have, for upwards of 150 years, delighted…generations of New Orleans…’ Wait a minute! In 1901 they were saying Pralines had been made for 150 years? Crazy, now it’s over 250 years! Egerton goes on to explain that a  French diplomat named Cesar du Plessis-Praslin gave his name to a confection of ‘caramelized almonds and sugar’. Could we pause a minute.. I need to say a prayer of praise- ‘Lord, I’m thankful those Creoles swapped out toasted pecans for the almonds!’ Okay, let’s resume… I want to use my best words to describe pralines-

They are small puddles of caramelized sugar, rich with real butter and thick cream stirred in great copper vats. The fragrance of pralines spills out of candy shops onto sidewalks luring tourists As they watch confectioners with wooden paddles stir the roiling hot sugar to perfection before adding vanilla and exquisitely toasted pecans. On cobbled streets and sidewalks-folks watch in amazement as the hot sugary mass is carefully poured into small patties which become the delectable mass of Southern sweetness, we call Pralines.

4CD9B390-63E7-4059-8A51-EDC222D010DBAlabama isn’t widely known for her pralines- the sweet confections of my youth spun sugar more often into Divinity, Peanut Brittle or a plate of Chocolate Fudge; all of which depended on the weather for success. Humidity is the enemy of granulated sugar in cooked candies. Sugar will do weird things like turn grainy or stiff or sit there and sulk- weeping. I know this to be true- I’ve rarely found a perfect day and  have made enough mistakes to throw out whole batches of candy that weren’t fit to eat.  Recently, I found, a yellowed and fragile newspaper clipping with a recipe for Alabama Pralines stuck in my grandmother’s cookbook. I don’t recall that she ever made them. Perhaps she was unskilled at candy making…though she did revel in making a white mass of sugar studded with pecans into Divinity- only on a crisp, cool and dry day sometime before Christmas.  I recall Mimi saying-

‘Edna Earle brought her divinity. It was hard as a rock- I almost broke a tooth trying to eat a piece! You’d think she’d at least check the barometric pressure before she tried to make divinity!’

Will you allow me to go off on a short tangent? I didn’t have a soft cuddly grandmother…no, she was funny, opinionated, had high standards and might have been the best cook I’ve ever known.  The women’s rights movement in the 1960’s never made much of an impression on Mimi. Why? She’d always been in charge of the men in her life.  Mimi was a spicy Southern Spitfire. Still. To find an unmarked recipe for Alabama Pralines in my grandmother’s cookbook intrigued me. I’ll admit I’m no stranger to making candy-

B3E430F2-2101-4333-A94A-CB3D14962C14Toffee and Caramel are two successful favorites…I’ve rarely attempted making Divinity, for fear it might turn out like poor Edna Earles. I’ve tried making pralines a time or two and failed. Anyway, when I decided to make these Alabama Pralines, it was on the absolute worst day for making candy. It was hot and humid- dark clouds threatened rain. I thought this recipe would surely fail. I made them because of one change from the other recipes I’d tried… the Alabama Praline recipe doesn’t call for granulated sugar! Okay, my sweet tooth had flared up too. It didn’t hurt that I had all of the ingredients and a bit of free time. I am happy to report- the recipe for Alabama Pralines not only worked but as most real deal recipes will tell you- pralines can be stored in the freezer. Now, that’s important because faced with a dozen glorious pralines? Let’s just say- they need to be frozen for health and safety concerns! I know you’ll want to make a batch of-

Alabama Pralines 

  • Toast 3/4 chopped pecans and salt. *Here’s how I do it. Put the pecans on a small baking sheet in a single layer- don’t be shy with the salt. Place the salted pecans in a cold oven, setting the temperature to 350 degrees- when the oven has reached 350 degrees- the pecans are toasted perfectly! Set aside and cool. Meanwhile…
  • Over low heat- Melt one stick of Butter- no substitutes and
  • 1/3 cup of light brown sugar- packed.
  • Cook butter and brown sugar over low heat for 3 minutes- stirring constantly
  • Gradually add 2-3 Tablespoons of Half and Half- (you may substitute evaporated milk or heavy cream) Please don’t add milk to the hot sugar and butter mixture all at once lest it bubble up too much! Now-
  • Still on low heat, bring the butter/ brown sugar/ milk mixture up to a boil.
  • Remove from heat- add 1 Teaspoon of Pure Vanilla Extract stirring completely
  • Add 1 cup of sifted confectioner’s sugar-( I had to add another 1/3 cup to my mixture- this could account for the humidity of the day) Beat confectioner’s sugar in well. If the mixture is too thick, you may add a tiny bit more milk
  • Add salted toasted pecans. Stir in well.
  • Drop from heaping tablespoon into glorious puddles on a cookie sheet lined with silicone mat or wax paper until cool.
  • Wrap in wax paper or parchment paper. Yield – one dozen. *When cooled and wrapped the pralines may be stored in the freezer in an airtight container.

Oh my, I hope you’ll try these Alabama Pralines. I would not double the recipe since candy making is a science and the cooking time may vary to get the right consistency. This recipe’s use of confectioner sugar- created a smooth praline-there was no graininess at all, the toasted and salted pecans offered a welcome relief to the oh so sweet praline mixture. Best of all-  no huge copper kettle or wooden paddle required!  Amazingly, the original recipe also says you can pour the praline mixture into a buttered glass baking dish, cool then cut into squares like fudge! I didn’t try that, I wanted to see if I could actually pull off the dropping into buttery puddles! F9BDBF25-017C-4D1F-89B0-402CBB61FA92

I hope you’ll try making a few batches of Alabama Pralines…apparently they remain fresh in the freezer for 6-8 months. Why, if you make them now… Alabama Pralines can be your effort toward Christmas in July! I’m guessing mine won’t last that long! Oh me…

Love y’all, Camellia F7AF9421-91F6-4B68-BC79-34C5BB48972F

* Crushed pralines are a wonderful topping for ice cream.

*John Egerton, a southern food expert, in his landmark work- ‘Southern Food’ subtitled ‘at Home, on the Road, in History’ (copyright 1987) is one of my all time treasured books, find his remarks about Pralines on page 325.

*All photographs are obviously mine

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Summer Squash Casserole…

C7D81DCC-0D98-478C-BAF8-E28C674A9BE7Unless you were raised in a thicket of Loblolly pines by a passel of possums- as a Southerner you’ve eaten your fair share of casseroles. I cannot recall the first time I tasted a casserole, though I do recall the first time I ever watched a casserole being made. I was about four years old, our neighbor cooked for her aging mother on Fridays- she let me ‘help‘. My feet didn’t reach the floor of her kitchen table- yet we always started the morning drinking a cup of coffee- yes, you read that right. My coffee was full of cream and sugar- which to this day I would rather prefer to drink black! Still. I was polite and didn’t make a fuss because when the cooking got under way…well, it was an amazing thing to watch. Her kitchen was fully equipped. Her freezer held an enormous amount of fruits and vegetables she had put up in  containers right beside those aluminum ice cube trays that had a lever to release the ice. Miss Margaret, also had a pantry lined with lacy paper edging the shelves- there were rows and rows of pickles, preserves and an enormous amount of canning jars full of tomatoes and other fine things. Her living room might have been filled with doodads, even a Kewpie Doll her husband won for her at the county fair, an upright piano with a crocheted scarf across the top with even more doodads- but her kitchen ran like a well oiled machine.  When Margaret was making a casserole, I remember how much I liked the word, I even said it under my breath until I could pronounce casserole just like she did. From then on, my ears perked up when I heard the word and saw an oven proof baking dish. Did I make a lot of them as a kid. Not really, but as an adult, I’ve made my share and eaten even more.

Now, here’s something you need to know about Southern Casseroles, our cookbooks will have a whole section in the index for casseroles– I have one cookbook which has recipes for 97 casseroles! Oh, southern cooks might pretty it up by calling the humble casseroles by different names-

  • Au Gratin, Puff, Fancy,
  • Gourmet, Luxury, Escalloped,
  • Layered or Delight-

Though really, casseroles are only gussied up potatoes, grits, noodles or rice. crushed crackers and maybe chicken or ground beef. Casseroles often have mysterious, exotic and foreign names like-

  • Florentine, Italian,
  • Mexicali, Spanish, Creole,
  • Sicilian, Tetrazzini, Polynesian, Parisian or-
  •  Hawaiian. (Okay, I know that’s not foreign but it sure sounds exotic!)
  •  What about Oriental Green Beans? Southerners thought Oriental or Asian was an exotic dish because it had soy sauce, ginger and chow mien noodles!
  • We even call a green bean casserole- French Bean Casserole, when the only ingredient in it even remotely ‘French’ were beans cut ‘French style’…

Southerners also love to entitle their casseroles with divine or royal names…

  • Imperial, a la King, Regal,
  • Supreme, Divine, Angel or Heavenly.

* A word of caution: If a casserole is required for bereavement food– please do not take ‘deviled‘ anything, it sends the wrong message…

  • ‘Deviled Peas’ , ‘Deviled Imperial Crab’,
  • ‘Beef Diablo’ or ‘Deviled Creole Shrimp’ …
  • You may get away with stuffed eggs but please do not say- ‘Now, Ruth Ann- you bring the Devilled Eggs!’

It’s just not fitting for a funeral! Now, there are a few recipes with appropriate names, like:

  •  Heavenly Hash, Bye Bye Chicken and possibly Wild Rice with Lonesome Doves- though, I would recommend dropping the wild rice and substituting fluffy white rice, and for heaven’s sake-  go easy on the cayenne pepper-
  • Maybe change the name to ‘Ascension Doves on a Cloud of White Rice’ served in a chafing dish would be more appealing.

Be ever mindful of the unsettled minds and delicate constitutions of the mourners. While we do have a flair for the dramatic, we wouldn’t want to serve anything inappropriate!

At it’s heart, the Southern Casserole really is a way to stretch simple ingredients to feed a crowd and then throw in an unusual ingredient to give it some crunch or zing. Casseroles are generally easy to assemble and bake. If the recipe says- ‘May be assembled and chilled for up to 24 hours before baking’ well, that’s a busy cook’s dream! Now, to be fair, some casseroles are more involved– take more skill to prepare. In one of my favorite cookbooks- Cotton Country from the Junior League of Morgan County Alabama, there is a quote… ‘Beautiful- delicious -The girl who really loves to cook will find this great fun; the girl who doesn’t- will meet her Waterloo’ …  I have to admit ‘Breast of Chicken- Deluxe’ – a chicken casserole with Rice Collette, a Sherry Sauce and Bing Cherries might be a Waterloo for me and I love to cook!

Now, a few more things before I tell you how to make Summer Squash Casserole… please don’t think all Southern Casseroles use canned ‘cream of’ soups…though I will say- some of my favorites do! A whole lot of casseroles rely on milk and eggs, a white sauce or even a meat sauce combined with cheeses and other wonderful things. Southern Casseroles run the gamut from fruit to vegetable to seafood and meats to full blown, all out meeting your Waterloo skills!

I recently ran a very quick poll on Camellia’s Cottage community of guinea pigs! Here’s a very skimpy short list of the all time favorites…

  • Apricot Casserole, Breakfast Casserole, Broccoli Casserole,
  • Chicken Tetrazzini, Poppy Seed Chicken, Mexican Layered Casserole,
  • Hash Brown Casserole (Tater Tot came in a close second to this!)
  • Sweet Potato Casserole (which might have been number one!) and …ta da! C7D81DCC-0D98-478C-BAF8-E28C674A9BE7
  • Summer Squash Casserole is always welcome at Camellia’s Cottage! Made from fresh steamed yellow crookneck squash and mild Vidalia onions when in season! It has no canned creamed soup…just milk, eggs, cheese and a generous amount of sharp cheddar cheese! Here’s how you make-

Camellia’s Summer Squash Casserole

  • To steam the squash: In a medium saucepan, slice 5-6 Yellow Squash- discarding the tip ends and stem ends. Slice a medium sweet onion and separate into rings. Toss gently. Add 3/4 to 1 cup of water , then a teaspoon of salt and a teaspoon of black pepper. Cover and steam on medium heat until tender. (Some add bacon drippings of a small amount of diced ham and do so if you wish.  Summer Squash steamed like this is wonderful on its own!)D892F7D0-532A-4BC3-83EF-E9CF24907B43
  • Drain Steamed Squash and Onions. Place in buttered oven proof bowl or dish.
  • Pre-heat oven to 375 degrees. Grate 1 1/2 cup of sharp cheddar cheese. You will need 6-8 saltine crackers crushed.
  • Whisk 2-3 large eggs, 3/4 cup of whole milk, a pinch of cayenne pepper. Fold in 3/4 cup of grated cheddar and a few crushed saltine crackers- reserve the remainder of the cheese for topping. Pour mixture over Steamed Squash and Onions. Toss very gently.
  • Bake for 20-25 minutes until puffed and brown around the edges.
  • Meanwhile, crush 5-6 saltine crackers and strew over the top of the baked squash. Top with the remainder of the grated cheddar cheese.
  • Return to the oven and bake until melted and bubbly or…(like I did on this occasion) until the cheese and crackers are crunchy… a few minutes should do it.E730F2A2-FDA7-4E19-BACC-C0E45E628F82
  • This isn’t necessary- but I do like to make up a Spice Mix of 4 tablespoons of sweet paprika and 1 teaspoon of cayenne or red pepper flakes…to sprinkle over dishes like this Summer Squash Casserole! Feel free to name the Spice Mix- Deviled Paprika. Keep the spice mix labelled and on hand to sprinkle over stuffed eggs or egg salad…anything  that could use some color and extra zing!

Serve and enjoy!! Here’s a tip! *I have added a few more eggs and a bit more cheese…poured the mixture onto a buttered sheet pan and made this same recipe for a squash frittata! Cooled, then cut into squares- it’s a wonderful appetizer..Yum! Also, feel free to adjust the amount of cheese- it’s all up to your personal taste.

The Farmer’s Markets now have yellow crookneck summer squash or you can use frozen yellow squash- we love this casserole year round here at the Cottage.  Steamed or Casseroled Summer Squash is wonderful with Grilled or Fried Pork Chops, Pickled Beets, Sliced Tomatoes or a crisp Salad and those Cheddar/Chive Drop Biscuits make it a meal!

BD40B95F-5A1F-4F8D-BBE5-CB54252BE68EFolks will be grinning like a passel of possums when they see a Summer Squash Casserole! I suspect Southern Casseroles will be around for as long as folks like to gather for Sunday Dinners, Reunions, Decoration Days, Homecomings or Homegoings! Bless the cooks who bring casseroles! And as always…

Love y’all, Camellia

*All photographs are obviously mine.

*Cotton Country of Morgan County, Alabama is a wonderful Junior League cookbook- if you can find one, you’ll love it!  Mine is part of collection of classic Junior League Cookbooks published by Favorite Recipe® Press through Southwestern Book Company and I purchased mine on Amazon.com – well worth the price for it’s priceless recipes and remarks, if you can find one! Chicken Breast Deluxe with Collette Rice and Sherry Sauce is a recipe from Cotton Country submitted by Mrs. Claude Carter.

 

Posted on by Camellia's Cottage · 6 Comments

Limeade with Roses and Mint…

89A1EE9D-7E5B-42D7-811B-7740D727B42EWhat a day this is! The Run for the Roses at Churchill Downs and Cinco de Maya…a perfect blend of Roses, Mint and Lime if you ask me. I know, I know there have been recipes for Margarita Juleps and Mint Margaritas…but really this seems to be a time to blend something special. I’m not just celebrating an important Southern celebration- none other than the Kentucky Derby, where you can certainly find some amazing and classic Mint Juleps! I’ve even picked my favorite to win the race! Yet, Cinco de Maya is a fun holiday too- I made it a treat with chili dogs and limeade for lunch today! Though some guacamole would have hit the spot, too. Actually- I’m in the mood to celebrate because the roses here at the cottage are just showing out! Can you believe it?

 

 

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So, after I had admired the garden which smells heavenly- I picked some rose petals and fresh mint. Mint, to be honest, is a bit invasive… though run a mower over some of it and the fragrance is…. well like a bit of fresh mint! Mimi often made Mint Iced Tea, so I’m reminded of her when the mint returns each spring- C20EBCCB-9846-4884-ABD5-0235DE0DF9E5

I like to make up a batch of mint flavored sugar syrup for the spring and summer iced tea! Later, while I was stirring up the limeade, I decided to make up something special… to celebrate all of it! Here’s what I did:

99D32BD2-25D3-4D1A-9660-D363A9F8486BCamellia’s Limeade with Mint and Rose

  • Mix your favorite Limeade concentrate according to directions, reducing the water by 1/4- *I prefer reduced water limeade concentrate to making fresh limeade for this particular drink.
  • Chill the pitcher of limeade thoroughly.
  • In another pitcher, muddle together a handful of fresh mint leaves, 4-5 limes quartered, 1/2 cup of powdered sugar and one teaspoon of rose water until thoroughly mashed and mint leaf and lime peel oils have thoroughly combined with juices, sugar and rose water. *Alcoholic version: add a jigger or two of your favorite Bourbon or White Rum to the muddled mix.
  • Invite your guests to ‘season’ their own glasses if this isn’t strong enough. Also it is wonderful to mix up sugar and salt and lime zest to rim the glasses! *I prefer the non- alcoholic version- but hey! some folks prefer a more celebratory drink!
  • Add Limeade to Muddled Mixture, chill very well. Top off each glass with a bit of club soda for fizz!
  • Pour into glasses with finely crushed ice. Load with more crushed ice if preferred.
  • Garnish with mint leaves, a lime wedge and of course a rose petal makes it extra special!

While Camellia’s Limeade with Mint and Roses was created for the combo of the Kentucky Derby and Cinco de Maya, it’s also a perfect drink for a Garden Party or a Bride’s Sip and See!  While you’re at it- why not mince a few clean and chemical free rose petals and a 1/2 teaspoon of rosewater to your favorite shortbread! Limeade with Mint and Roses is a wonderful refreshing drink for any occasion!

We visited Churchill Downs several years ago- the racetrack and grounds are amazing;  the whole Louisville area is beautiful, with bluegrass fields, horse farms and distilleries. We were there the week after Derby and the Roses there were beautiful! While at the racetrack, tour guides showed us a special area where very special racehorses are buried. Horses have been buried since ancient times for various reasons- however, at Churchill Downs, the horses, in the traditional manner of burial- just the Head, the Heart and the Hooves are buried symbolically…

‘The head for determination- the will to win, the heart for the spirit and courage of the horse and the hooves for the speed to run the race; oh, that humans would run the race with the qualities of champion horses… Religion often dictates the proper way to bury the dead. Devotion dictates how we honor that which has died….Wherefore, seeing we also are encompassed about by so great a cloud of witnesses, let us lay aside every weight and the sin which so easily besets us; and let us run with patience the race that is set before us. Looking unto Jesus, the Author and Finisher of our faith, who for the joy that was set before Him, endured the cross, despising the shame, and is set down at the right hand of the throne of God. Hebrews 12:1-2 ‘ from chapter 25, Cave Dwellers and Racetracks- from  Four Days- the Lazarus Principle by Brenda Wyatt.

I think whenever we celebrate life in all of it’s many forms, we have decided to live, really live. Do what lights you up, what makes your heart sing, what makes you run the race set before you with patience and joy!-  like Racehorses or these exuberant Roses. Find ways to celebrate life- and if you need refreshment?  Limeade with Roses and Mint  just might hit the spot!

Love y’all, Camellia

P.S. Now, ladies- I’ve lived in places where Blue Laws were in effect, and in dry counties if you get my drift… so, obey the law! If you decide to imbibe-You’ll have to drive well over two counties away to make sure no one sees you buying that liquor- so be sure to persuade a gentleman to procure it for you, just not on Sunday! And for heaven’s sake when you drink- no swigging from a bottle or can- drink from a julep cup or a fine glass; hold it above your waist, otherwise it’s trashy.

*Rosewater is available at most grocers or online- use it sparingly; a little dab on each wrist and behind each ear is nice too!

*All photographs are obviously mine. *Four Days- the Lazarus Principle was written by me- I gave myself permission to quote from it! Available on Amazon.com and other fine booksellers. *

My Derby Horse is number 13, I not a very good gambler but I liked the looks of him and had sort of a Cinco de Maya sounding name- Bravazo! I plan to lift a glass to the winner whoever it is! 99D32BD2-25D3-4D1A-9660-D363A9F8486B