Recipes
Three generations of cooks have used the following three recipes.
Dollie Hampton Morrow, 1905 to 1979, Alabama
Handed down to: Morrow Williams, 1930 to present, Alabama
Handed down to and contributed by: Sandy Driver
Momma’s Cornbread
2 cups self-rising cornmeal (Momma uses White Lily)
2 cups buttermilk
1 egg
1 teaspoon vegetable oil
1 teaspoon sugar
½ teaspoon black pepper
¼ cup margarine
Melt margarine in a 10-inch iron skillet while preheating oven to 450 degrees. Beat egg in a mixing bowl; add cornmeal, buttermilk, sugar, black pepper, and vegetable oil. Pour half of melted margarine mixture into batter and lightly stir. Pour mixture into skillet and bake until browned, about 25-30 minutes. Makes 6-8 servings.
Fried Vegetable Medley
1 cup okra, sliced
1 cup squash, thinly sliced
4 large russet potatoes, peeled and cubed
1 green tomato, cubed
½ large cucumber, peeled, sliced, and quartered
¼ cup onion, diced
1 teaspoon salt
1 teaspoon pepper
1 cup cornmeal
¼ cup flour
½ cup vegetable oil or shortening
Mix vegetables in a large bowl. Add salt, pepper, and cornmeal. Mix well. Heat oil in a large iron skillet over medium heat. Add mixture and cover with a loose-fitting lid. Cook 20-25 minutes, stirring every 5 minutes. Add more oil if needed. Drain on paper towels. Makes 4-6 servings.
Southern Fried Chicken
2 pounds boneless strips of chicken breast (or any chicken parts)
1 cup buttermilk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon celery salt
2 teaspoons paprika
½ teaspoon red pepper
2 cups flour
3/4 cup vegetable oil or shortening
Wash chicken and pat dry. Place in shallow pan and sprinkle with salt and pepper. Cover with buttermilk and let sit about 30 minutes in refrigerator. Mix flour, paprika, celery salt, red pepper, and garlic powder in a large closable storage bag or in a large plastic bowl with a tight-fitting lid. Shake until mixed well. Add chicken, a few pieces at a time, to mixture and shake until well coated. Remove and shake off excess flour. Add oil (or shortening) to large iron skillet. Heat until a drop of water sizzles in it. Add chicken, well spaced, and fry until golden brown. Turn pieces over and brown. Cover with a loose-fitting lid and cook on low heat 10 minutes. Drain on paper towels. Makes 8-10 servings.
Alice Ione Clayton Wood
Oct. 9, 1899-July 22, 1970
Atlanta, Ga.
Alice Ione Clayton Wood used the following 4 recipes
Contributed by: Lisa Redd
Blueberry Cobbler
½ cup plus 2 Tbsp butter
1 cup plus 2 Tbsp plain flour
2 Tbsp water
¾ cup sugar
½ tsp ground cinnamon
4 cups fresh blueberries
In a medium bowl, with a pastry blender, cut ½ cup butter into 1 cup flour until butter is size of small peas. Sprinkle with 1 Tbsp of water at a time, mixing with fork until mixture can be pressed into a ball. Cover and chill this pastry for at least 30 minutes. In a medium bowl, stir together sugar, 2 Tbsp flour and cinnamon; add blueberries and mix well. Turn into 1&1/2 quart (10x6x1&3/4) baking dish. Dot with 2 Tbsp butter. Roll out chilled pastry to an 11x8 rectangle. Place over blueberry mixture; press against inner sides of dish to seal; cut six 1” vents in center. Bake in 425 degree oven about 30 minutes. Serve hot or warm.
Buttermilk Meringue Pie
1 cup sugar 2 cups buttermilk
¼ cup flour 1 Tbsp butter
1/8 tsp salt I Tbsp lemon juice
1 whole egg Baked pie shell
3 eggs separated
In top of double boiler, mix sugar, salt and flour. Beat whole egg, egg yolks and buttermilk. Stir into first mixture and cook over boiling water until smooth and thickened. Cool slightly and add butter and lemon juice. Pour into pie shell. Top with meringue and bake at 400 degrees until lightly browned, about 5 minutes.
Meringue: Beat egg whites with 1/8 tsp salt until frothy. Gradually add sugar (2tsp for each egg white) and beat stiff.
Marlow
16 melted marshmallows
1&1/2 cup mashed bananas
½ cup water
1 Tbsp lemon juice
1 cup whipped cream
Mix all ingredients together except for whipped cream. Cool until slightly thickened. Fold in whipped cream. Pour into ice trays. Do not stir. Freeze for 3 hours.
Liver Mush
1&1/2- 2lbs. Pork liver
1 lb. Pork chops
1 cup cornmeal and flour mixed
Dash of red pepper
Salt and pepper to taste
Cook liver and pork until fork tender, then mash with potato masher. Add all ingredients together, mash and pour into pan and cook 30-45 minutes in 350 degree oven.
Slippery Pot Pie
Emma Wike nee Feaster
Handed down to daughters then grand daughters
Contributed by: Pauline (Polly) Mazariegos
First you make the dough after cooking the chicken and it’s cooled an de-boned
How to make the dough
2 cups flour to a hunk of Crisco (a hunk is equivalent to 1 large knife full). Water enough to make the dough moist. Add salt to taste. Roll out dough and cut into squares. Drop squares into boiling broth with de-boned chicken already in the pot. Stir after each square is dropped into the boiling broth, otherwise they will stick together.
Published U.S. Legacies January 2004
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