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Trish Southard

Trish Southard

Tag Archives: Recipes of Dolphin’s Watch

Gluten Free Macaroni and Cheese

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Posted by trishsouthard in Gluten Free, Uncategorized

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family, Food on Fridays, Gluten-free, Gluten-free diet, Recipes of Dolphin's Watch, Southern Belle Recipes, Southern Hospitality

3 cups of uncooked macaroni                                      1 tsp salt

IMG_4327

6 T butter    IMG_4334                                                                          Dash pepper

6 T gluten-free all-purpose baking mix

1/3 of a large Velveeta Cheese, cubed (or full package of Daiya Cheese)
IMG_39124 c milk or 1 c sour cream and 3 c whole milk (I use 4 c of almond milk)

Cook macaroni in salted water and drain. Melt butter, blend in flour, and add milk very slowly.  Cook until thick. Add salt pepper and cheese. Stir until cheese is melts. Mix sauce and macaroni. Pour into large pan. Bake at 350 degrees for 30 minutes add up to 10 minutes till edges are golden.

IMG_4328Recipe note: Todd’s Mom served this recipe often. With four sons, they could eat the entire pan.  My alterations are only to use gluten-free noodles and a couple of alterations to avoid milk. When making for company if possible use milk and Velveeta.  Keep an eye on the casserole and let the edges get brown and the top bubbly! Great recipe to prepare on friday afternoon and enjoy all weekend.

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Mom’s Gluten Free Peanut Butter Cookies

22 Thursday Aug 2013

Posted by trishsouthard in Uncategorized

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Butter, Chocolate, Chocolate chip, Cookie, Cookies, Food on Fridays, Gluten Free Peanut Butter Cookies, Gluten-free, Gluten-free diet, Marilyn, Peanut butter, Recipe, Recipes of Dolphin's Watch, Sheet pan, Southern Hospitality

IMG_38521/2 c Crisco                                                           1 c peanut butter

1/2 sugar                                                                1 1/2 c rice flour

1/2 c brown sugar                                               1 tsp soda

2 eggs

1/2 tsp vanilla                                                        1/4 tsp salt

Chill & ladle batter from the mixing bowl using an ice cream scoop onto cookie sheet.

Bake at 350 degrees for 10 minutes. Leave on the baking sheet a few minutes and remove cookies carefully onto a plate with two spatulas.

To prepare as Marilyn did, use white sifted flour and double the recipe!

She also like to place a chocolate kiss on each before baking.

Gluten-free Peanut Soup

12 Monday Aug 2013

Posted by trishsouthard in Uncategorized

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Tags

Gluten-free, Peanut Soup, Recipes of Dolphin's Watch, Southern Belle Recipes, Southern Hospitality

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.

IMG_3840

We garnished with red pepper, red onion and parsley with a dash of Sriracha Hot Chili Sauce.  IMG_3839

Meemaw’s Coconut Pie (Gluten-free)

07 Wednesday Aug 2013

Posted by trishsouthard in Uncategorized

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Beautiful Women, Gluten Free Coconut Pie, Gluten-free, Recipes of Dolphin's Watch, Richmond, Southern Hospitality, Virginia

Every summer one of the highlights of the beach was Meemaw’s pie.

Dolphin's Watch

Dolphin’s Watch

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.

Leether Southard and our sweet daughter.

Leether Southard and our sweet daughter.

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.

Memaw's Coconut Pie

Memaw’s Coconut Pie

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.

Our daughter and her grandfather Pop.

Our daughter and her grandfather Pop.

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.

Todd’s Ultimate Crab Soup

16 Monday Jul 2012

Posted by trishsouthard in Uncategorized

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Tags

Blue Claw Crab Soup, Blue Claw Crabs, Broth, Cook, Corolla Chapel, Crab, family, Gluten-free, Maryland, Old Bay Seasoning, Outer Banks, Recipes of Dolphin's Watch, Soup

As we pray to our God and Father about you, we think of your faithful work, your loving deeds, and the enduring hope you have because of our Lord Jesus Christ.

Thessalonians 1:3 NLT

Todd had begun preparing the soup early in the morning when the distinctively sweet and spicy smell of Old Bay seasoning, the aroma our family associates with our family vacations for over twenty-five years on the Outer Banks of North Carolina, worked its way down the stairs and into my bedroom.  It was the arrival of a time-honored family beach vacation tradition — crabs!  Only this day we would be enjoying crab soup for Sunday dinner when we returned from our Sunday morning worship at the Corolla Chapel.  His inspiration?  An old Maryland crab house named Eats his family used to stop at every year as kids while driving down the Eastern sea board.  They all agree it is the best crab soup they have ever eaten, and strangely, he has perfected his efforts over the years using turkey, a suitable substitute when crabs are not readily available or cost prohibitive.

As a pastor my husband serves every day caring for the needs of others and inspiring and enriching all our lives, especially mine.  We have dined at many fine Outer Banks restaurants over the years, but my favorite dining has always been at the beach house and enjoying my husband’s cooking, a creative outlet for him and a break for me.

2 Cartons of Chicken broth

1 pound can of petite diced tomatoes

1 can tomato paste

12 Blue Claw Crabs, steamed and ready to go for the soup
From these, remove the dead man (lungs) and discard, then pull off the legs and separate the shell, saving to boil for a broth  added to the soup.

From the chest piece, break chest in half, leaving the meat inside and placing these large pieces into the broth with the claws.
Old Bay seasoning to taste.  My husband uses a lot!

A touch of sugar to offset the spiciness

Salt
Pepper
Bag of fresh or mixed frozen veggies (corn, butter beans, carrots, green beans)
1-2 large cans of lump crab meat (blue claw crabs)

 Slice two cups of okra

2-3 cloves of chopped garlic

1 bottle of beer (optional)

Shrimp or fish (as a substitute for crab meat)

Bring to a boil, then simmer.

Serves 14-16

 

Brian’s Linguine with White Clam Sauce

10 Tuesday Jul 2012

Posted by trishsouthard in Uncategorized

≈ 1 Comment

Tags

family, Food on Fridays, Outer Banks, Recipes of Dolphin's Watch, Restful enviroments, Retreat

2 dozen steamed clams…steam till they open! Watch closely it does not take long.
1 lb. linguine, cooked
1 c olive oil
1 c chopped onion
3-4 garlic cloves, minced
2 cans, 8 oz. , minced clams…including liquid
1/2 c water

1 Tbsp.parsley flakes
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
Simmer onion and garlic until golden. Add clams (do not drain), water, parsley, oregano,
salt and pepper simmer 5 minutes. Serve over  linguine.

The original recipe was in “Taste and See”.  We all knew it was his recipe.

(Brian did not recieve credit for it when it was published. )

Peachy Tossed Salad

03 Tuesday Apr 2012

Posted by trishsouthard in Uncategorized

≈ 7 Comments

Tags

Beach Recipes, Food on Fridays, Recipes of Dolphin's Watch

8 cups torn fresh spinach

(Todd is growing a whole garden full of spinach and we have already enjoyed it twice!)

8 cups Boston lettuce (or other)

4 medium fresh peaches (peeled and sliced)fof

4 bacon strips, crumbled

1/4 cup orange juice

2 Tbsp. cider vinegar

2 Tbsp. plain yogurt

1 Tbsp. grated orange peel

2 tsp. sugar

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

1/2 – 3/4 cup olive oil

Combine in blender first eight ingredients. Gradually add oil in steady stream until sugar dissolves. Pour over salad and serve immediately.

16 servings

Marilyn Southard

P.S. Easy hostess tip…always wash, dry and chill lettuce or spinach ahead of time for extra crunchy salads.

Never cut lettuce or spinach, always tear gently.

Trish

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Huguenot Torte

05 Friday Aug 2011

Posted by trishsouthard in Uncategorized

≈ 7 Comments

Tags

Faith, Food on Fridays, Outer Banks, Recipes of Dolphin's Watch, Religious Freedom

Our daughter returned from spending most of June in Europe, seeing a few cathedrals along the way.  When she returned we headed straight for the beach for time with family.  Each of the cousins took turns sharing their summer adventures on designated nights, and for our daughter’s special evening I whipped up a light, sweet, summer dessert called a Huguenot Torte, inspired by her visit to France, and with consideration of another cousin’s Huguenot heritage (French Huguenots of the 1700s were a severely persecuted Protestant people under Catholic  France for thefoftheir Reformation theology, an irony not lost on this Iowa raised Catholic).

Enjoy this Midwestern twist on an old Southern favorite, and while you do, remember that the religious freedoms we now enjoy were paid for by people of faith who came before us.

Tread carefully…

Step one:

Candied Pecans

Heat skillet to very hot, place two handfuls of pecans and one cup of sugar.  Keep a wooden spoon stirring and start lightly spraying with water.  Watch closely as the pecans carmelize and lower the heat slowly.  The whole process is very quick keep watching closely and stirring.  Place candied pecans on marble to cool.

4 eggs

3 cups of Splenda  ( A couple of people at the beach house were watching sugars and this substitution was not noticed by anyone to my great surprise)

8 -10 tbsp. flour

5 tsp. baking powder    ( you may also use 1/4 tsp. of baking soda and 5/8 tsp. creme of tartar for each tsp.) for leavening agent

1/2 teaspoon of salt

1 cups of chopped apples/ 1 cup of chopped pears

1 tsp. vanilla

Combine everything in blender, but fold in apples and pears,  pour into a 9 * 13 pan.

Place candied pecans in a bag and hammer into broken pieces.  Toss pieces gently on top the batter.  Place in oven for 35-40 minutes at 350 degrees.

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Camille Southard’s Brazillian Chicken

07 Thursday Jul 2011

Posted by trishsouthard in Uncategorized

≈ 1 Comment

Tags

Recipes of Dolphin's Watch

10 Chicken Breasts

Brown long grain rice (6 c of rice and 12 cups of water)

2 large onion diced

2 clove of garlic

Red Wine Vinegar ( 1/2 bottle)

1 c of white wine

6 limes juiced

1 bunch of cilantro

Salt and pepper to taste

Mrs. Dash

evoo

Saute diced onions and garlic in evoo.  Plate and save onions and garlic in a bowl.  Slice chicken breasts in half and pound till tenderized.  Fry chicken on medium high in evoo till a crusty brown forms on the bottom of a pan.  While chicken is frying, heat water in a tea kettle till boiling.  Pour 1 c of sizzling water onto pan leaving chicken in pan and scrape all browned substance ( deglazing the pan). Pour onions and garlic back into pan, add a liberal dose of Mrs. Dash. Salt and pepper to taste. Add Red Wine Vinegar and 1 c of white wine and 1/2 c of boiling water.  Squeeze lime juice in last.  Simmer on medium low for 6o minutes.   Save chicken broth to serve over chicken and rice.

Rice preparation:

Saute 1 c chopped onions and 4 cloves of garlic finely chopped in evoo browning just a tiny bit and pour dry rice on top and crisp rice for 3-4 minutes.  Add 12 cups of Rachel Ray’s chicken broth ( at a roaring boil) a terrible noise will occur ~ use care not to get burned.  Simmer rice 50 minutes.

Serves 15

 

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Marilyn and Kenene’s Seafood Casserole

10 Saturday Jul 2010

Posted by trishsouthard in Uncategorized

≈ 2 Comments

Tags

Homemaking, Recipes of Dolphin's Watch

Tonight we will enjoy the famous seafood casserole Marilyn and Kenene created at Kenene’s house in Sanibel.  I just opened my wordpress.com to type up this recipe and it gives me the chills to tell you the phone rang and it was Kenene.  There are no coincidences when you live for Christ and His will so I found it a great honor and privilege the Lord allowed me to visit with her as I wrote.  Our beautiful daughter will be the chef today.

2  lb Sea Scallops (frozen is fine), cut in half

2  lb. Shrimp (frozen is fine) cooked, shelled and deveined)

2 Campbell’s Cream of Shrimp Soup   (if you are inland substitute Campbell’s Cream of Mushroom)

1/2 c mayo

1/4 c milk

1 c chopped onion

1  – 8 ounce can of water chestnuts, sliced

2  cups cooked rice, mix with sauce

1/4 tsp. red pepper

1/4 tsp.  cayenne or Old Bay*

1/4 tsp. nutmeg

1/2 tsp. seasoned salt

1  1/2 cups chopped celery

3 Tbsp. chopped parsley or cilantro

1  package of slivered almonds sautéed slightly in butter to toasty golden brown

Paprika

Mix soup, mayo, onion, milk, together. Stir in chestnuts, nutmeg, seasonings, scallops, shrimp, celery, parsley and rice. Spoon into buttered dish. Top with almonds and sprinkle with paprika and cook at 450 degrees until bubbly for 30-40 minutes.

Serve with roasted asparagus and garlic, Caesar Salad and French Bread.  Makes 12 servings.

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