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Memories & Recipes
When we have dinner at church her dishes always go home empty. (so she goes to Salem Baptist) She has sewn for just about everyone inside and outside of our community. She embroiders and crochets perfectly and has made quilts that could be sold for hundreds of dollars if they were for sale. She cares for her garden in the spring and fall and cans or freezes her produce. She is a cleaning machine in her home and in the Scotch camphouse where she oversees the care and contentment of their guests and guesthouse. She clips coupons and saves them for everyone she can think of that may use them. She cares deeply for her husband, Anthony Garrick and she is the song leader and secretary at Salem Baptist Church.
You guessed right----- it's Barbara Garrick. She is a true role model for young brides in a time when role models are few and far between. I could never keep up with Barbara, I just want to know when she finds time to sleep! If you ever need any recipe just call her, she has a real collection of them. Here is a recipe for angel biscuits that she gave me about 15 years ago. I hope you enjoy them!
Dissolve yeast in water and add other ingredients alternately. Mix well and place in covered bowl; use as needed. Will keep up to ten days.
In a large skillet brown meat and drain. Add peppers and onion and saute until translucent. Add remaining ingredients except cheeses. Put half of the meat mixture into casserole dish sprayed with Pam. Top with half of the cheese laying in different squares for each color of cheese like a patchwork quilt. Add remaining meat mixture and cover with foil. Bake at 350 degrees for 45 minutes. Top with remaining cheeses in quilt pattern then cover loosely until cheeses melt.
Cook onions in butter until soft and transparent. Add potatoes and stir until buttery. Cook for 15 minutes. Add chicken stock and simmer for another 15 minutes then pour through a strainer. Return to the pan and add plenty of salt and pepper. Add corn and then the milk. Add the scallops, chopped if they are large; then sitr in the egg yolks beaten with the heavy cream. Let the soup slowly thicken without boiling. Serve warm and top with finely chopped parsley.
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