1 onion diced 4 c chicken broth
1/4 c butter 1 c peanut butter
3 tablespoons rice flour 3/4 c heavy cream (optional)
In a heavy saucepan sauté the onion and butter. Blend in rice flour. Add chicken-broth, bring to boil stirring constantly. Blend in peanut butter.
Reduce heat. Blend in cream(not necessary) but great if company is coming, and enjoy!
This is Marilyn Southard’s recipe and the only change is the rice flour.
Every summer one of the highlights of the beach was Meemaw’s pie.
Sometime during her stay (usually 2-3 weeks) she would come up to me and say. “Could you carry me uptown?” I knew she was ready to pick up the ingredients for her mouth-watering coconut pie.
Meemaw worked as a seamstress sewing parachutes during World War II and continued sewing clothing in a factory in Richmond, Virginia until her retirement. She continued making beautiful clothes and knitting wool blankets well into her 80’s.
She had a lovely home on Rosedale Avenue, filled with antique furniture handed down from generation to generation, and other pieces she had bought and paid for with her hard earned money. Exquisite gardens including roses, berries, vegetables and an intoxicating array of native Virginian flowers like the Coral honeysuckle and gardenia adorned her property. When I think of her home, the fragrances are the first to come to my senses as I slept on her teal Federal style sofa and listened to she and Todd laugh and gab in the kitchen. And oh could she cook like only a southern Virginia lady knows how. Among her special treats was a coconut pie. Aside from the gluten free pie crust and a tablespoon of rice flour, below is her recipe for the pie filling.
3 eggs 2 c flaked coconut
1 1/2 c sugar 1/4 ts. salt
1/4 stick of butter 1 ts. lemon juice or vanilla
1 T rice flour 2 baked Gillian’s Wheat & Gluten Free Quiché
2 c milk and Pie Crust
Beat eggs, butter, add sugar, flour & salt. Beat again and add coconut mix well.
Add milk, and flavoring. Pour into baked pie shell (if you are using a wheat crust with this recipe use an unbaked pie shell. Bake in 375 degree oven for 30-40 minutes.
Her son, my Father-in-law Lee is in the photo below working on the beach. His hard work provided for the dreamy summers on the Outer Banks.
Meemaw was a savvy, frugal, hard-working lady who succeeded by the sweat of her brow, and passed on her work ethic to her son and grandchildren. She was warm, honest, had a great sense of humor, and continually reached out to help others making us all feel so loved and special.
I think of her everyday as I drink yesterdays coffee as my first cup and reuse my aluminum foil (I learned this from her), and as I set my table with some of her good silver.
Meemaw went to be with Jesus on Christmas Day.
Grouper is an especially tasty fish. It has a great deal of action as you try to reel one in.
Cooking fish is very intimidating and Todd takes over on those nights.
While visiting Todd’s Dad, Lee and Nancy in Florida, Lee showed me his simple fish preparation technique.
It was a relaxing and enjoyable week getting to know Lee’s beautiful bride.
Nancy is elegant, warm and kind and baits her own hook!
As you can see from the photo we all had a wonderful time together.
We caught grouper about 5 miles from Cayo Costa Island.
Captain Joe’s the family favorite for fishing, shelling and sightseeing in general. www.captainjoescharters.com
We are so grateful for phenomenal Captain Joe Burnsed.
Thank you so much for an extraordinary day at sea fishing, Dad!
A remarkable day with an amazing catch!
Lee’s recipe is very simple.
Preheat 400 degree oven.
Place fish or grouper on a cookie sheet with foil.
Drizzle melted butter and sprinkle Old Bay Seasoning. Bake 10 minutes.
Serve with sweet corn and asparagus.
After 12 years of trying various gluten-free breads, we are hooked on Udi’s bread. I’m using gluten-free bread in Gale Gand’s recipe. Everyone has their own take on the traditional Egg and cheese strata, and Gale’s is a little different because it is a bit lighter without any meat.
I searched all my cookbooks for what seemed hours, and google searched strata recipes and my only substitute is Udi’s instead of french bread. Begin with a large Pyrex baking dish. Gale is a famous pastry chef from Chicago. She is taking a group to Lyon this fall and it would be a dream to join her. For now we will just join her in cooking her delicious strata.
Gale Gand’s wonderful Egg Strata Recipe
Fry two pieces of uncured bacon & set aside
Saute 5 bratwurst in the leftover bacon drippings & set brats aside
Saute cubed red potatoes in bacon drippings
Slice & Saute one Vidalia onion in bacon drippings till translucent
Pat oil off with a clean tea towel and combine onions, potatoes and top with bacon broken into small pieces,
Serve with brats and sauerkraut with bacon drippings.
(Dictated from my Mom)
My Mom speaks of her parents often so I’m recording cooking tips anytime she is willing to share them!
God Bless you!
Live with integrity;
God bless you and redeem you, and be gracious to you!
May your feet be on level ground;
Praise the Lord in the assemblies!
Last week I attempted my first bone broth using neck bones. It was very unsuccessful and I boiled the bones from thursday night to monday day off and on. I even switched to a crock pot in desperation.
The broth was delicious, but the bones never softened.
Today I’m trying knuckle bones on the advice of the HEB butcher.
Bake in the oven at 425 degrees for 40 minutes. Place into a large pan of water, add 1/4 c of apple cider vinegar, and simmer for 8 hours. I’m not sure I will be able to hang out till midnight, but I’m going to give it a shot.
The best part of this cooking adventure was to hear my husband say, “Making bone broth?…I feel like I’m married to a french chef”.
My neighbor Clara sent an email to everyone to bring baskets and pick loquats. I was not sure what to expect, but found this newfound fruit spectacularly juicy with the consistency of a plum. As it turns out, logquats are also called Japanese Plum. We chatted while we picked, and she shared stories from her childhood. and how her mother came to visit, bringing with her one seed from an old neighbor’s loquat tree. Clara planted the seed and our whole neighborhood is enjoying the fruit from the tree.
May we be kind and generous with what the Lord has shared with us!
A perfect salad for a graduation party with Japanese lanterns!
20 loquats peeled and pitted
1 c cooked Quinoa
Juice of 6 limes
1 shaved carrot
1 chopped tomato
1 chopped orange pepper
1 chopped green pepper
Handful of spinach!!!
Plant your seeds in the spring and in two months you will have delicious farm to table in 30 seconds as you walk your crop from the back yard.
The recipe is very simple. Snap off one end of the pea, toss in boiling water till it turns bright green and serve. This only takes 5-10 seconds so stay close and be attentive to your peas and q’s!