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Memories & Recipes
I couldn't help but think about spring cleaning at Granny's house. She had beautiful wood floors. When it was time to clean a room she would have Uncle Bill, Uncle Boogie and Uncle Richard completely empty the room, closets and dresser drawers. Curtains, blinds and window screens were removed and mattresses were taken outside to air. Windows were cleaned inside and out while the curtains, scarves and linens were washed, starched and ironed. The five cousins were in charge of waxing the furniture from top to bottom. Inside each drawer we wiped out any dust and Uncle Richard soaped the sliders. Mirrors were cleaned and closet shelves were wiped down. Walls were washed and the clothing was all cleaned, bleached if needed, starched and ironed. The floors were mopped and scrubbed. Paste wax was then applied to every inch of the floors and polished to a deep shine. Then the items were all put back into their place, clean, fresh and renewed. Cleaned screens were rehung on the outside windows and freshly washed curtains inside. Beds were made with cleaned, starched and ironed sheets. The ruffled, crocheted scarves that had been starched and then shaped over coke bottles were carefully placed on the dressers and lamp tables. The room was better than new when we all finished our work. Then we all sat down to a warm spring supper. These days I'm doing good to make the bed, vacuum and dust. I wonder what would happen if I told my family we were going to empty the room and clean. I'm sure they would quickly "empty the room!" Here's an easy supper in case you're busy cleaning. Sausage Sauce Piquant 1 lb. smoked sausage, sliced 1/2 bell pepper, chopped 2 T cooking oil 1 16-oz. can tomatoes 2 T flour 2 c water 1 medium onion, chopped salt, pepper and garlic powder to taste
Brown sausage, drain well and set aside. Make a roux by browning oil and flour, stirring constantly. Add onion and bell pepper; saute. Add sausage, tomatoes, water and seasonings. Cover and simmer at least 1 hour. Serve over hot rice.
Stewed Okra and Tomatoes 1 lb. fresh or frozen okra 1 c chopped bell pepper 3 T bacon fat 1 16-oz. can tomatoes 1 tsp salt 1 c chopped onions 1/4 tsp pepper 2 strips crispy fried bacon
Wash fresh okra. Remove stems and cut into 1/2 rounds. Cook the okra in 2 T melted bacon fat over medium heat in iron skillet, stirring constantly, for about 15 minutes. In another skillet, saute onions and green peppers in 1 T bacon fat until tender. Combine the cooked ingredients. Add tomatoes, salt and pepper and simmer for about 10 minutes. Adjust seasonings if necessary then pour into serving dish. Crumble bacon on top.
Derby Pie
One 9" unbaked pie shell 1 c sugar One 6 oz pkg semi sweet chocolate chips 1/2 c flour 2 eggs 4 T butter 1 c chopped pecans
Spread bottom of pie shell with chocolate chips. Stir together melted butter, sugar and flour. Beat in eggs one at a time. Stir in pecans and pour over chocolate chips. Bake at 350 degrees for one hour. Let cool before serving.
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