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$2.50
�� ®}T�!C&t? otLuc(
Published by
Peninsular Publishing Co.
Tallahassee, Fla.
1959
Copyright 1959
Meg Madigan
Tallahassee , Fla.
Cop i es of POL I TICAL POTLUCK may be obta i ned by address i ng Cookbook , Pen i nsula r Pu bl i shing Co . , Tallah�ssee , Flor i da.
D ED I CATI ON
To my Fat h er , Ray E . Green, Sta t e Comptroller , the best comb i nat i on pol i tic i an, lobbyist , publ i c relations expert and short order cook in t he bus i ness , and t o my husba nd , Jack , my own favor i te cook.
POL I T I C I AN, a person ski l led or experienced in practical polit ics or pol it ica1 science.
Webster 1 s, Ed . I I
·�here's no such person as an 1ex-po 1 itician1.''
Polit icians• Manua l
!,
W. A. 8HANDS PltJ:.IDilNT IRL.O BRONSON PU.IDilNT �"O•TilN
ROBT. W.· DAVIS •KC.-ftARY
L.llROY ADKISON .ll,.liEANT·AT•Aftllll.
2 c ups s ifted meal � t s p . sal t c o l d wa t e� t o mix
SENATE
HOE CAKE
Mix mea l w i th water s ufficient to hand l e , l e t s tand a few minut e s to s e e if more wat er i's needed to spread . Have a heavy grid d l e greased and hot , pour on mix t ure and pa t out into a round cake , having about one-half inch thick; red uce ·fire and l e t brown'· turn and brown other s id e . Cook a l t ogether abou t thirty m inu tes. S erve hot with but ter •
•
STATE OF FLORIDA HOUSE OF REPRESENTATIVES
LAMAR BLEDSOE CHII: .. CLI:AK
TALLAHASSEE
PI:NIONN.L- CHAIRMAN BANKS Ill LOANS
LIVIliTOCK FINANCI: 81 TAXATION PUIILIC H&AL�
HOUSII: ADMINISTRATION
J. w. McALPIN REPIUlSI:NTATIVI:, HAMILTON COUNTY
WHITI: SPRINGS, FLORIDA
White Springs, Florida October 21, 1958
"POUND CAKE" CORNBREAD
2 c. corn meal 1/2 c. flour pinch of salt 1 T, baking powder 1 egg 1 1/2 �· milk 1 T. sugar 2 T, hot �hortening
Mix dry ingredients, add milk, hot fat, and unbeate_n egg. Stir until throughly mixed, Place- in a 9 .inch greased cake pan, Bake at 350 degrees about 45 minutes,
I am·a farmer and have a working wife and I frequently cook corn bread and peas.
VI. McAlpin, epresentc. .. tive Hamilton County
•
to_
W. A. SHANDS PR�SIDI:tiT
IRLO BRONSON .. RI:SIDENT PRO•TII:N
ROBT. W. DAVIS SI:CRitTARY
LEROY ADKISON SI:RQI:ANT•A.T•A"NS
MARION B. (BARTl KNIGHT ZIITH DISTRICT P, O, BOX 3711
BLOUNTSTOWN, FLORIDA
COMMITTEES .JUDICIARY "C, '' CHAIRMAN
WI!:I.I"ARIE1 V1CE·CHA.IRNAN APPROPRIATIONS
BANKING CITIES 6 TOWNS
FORESTRY 6 PARKS CIENI:RA.L LEGISLATION
MIBCIELLANI!:OUS (RACING)
.. RIVILI!GI:B 6 ELECTIONS
SENATE �DASSBB
October 7, 1958
CALTICF7J CCTNTY lWSHPl'PPY
1 2-pound package of course-ground unsifted yellow meal 1 tablespoonful of salt 1 /2 teaspoon full black pepper 1 cup full of finely grated onion
Mix the above contents dry, then into this use Beer or Ale for mixing into a stiff batter or dou�h, scoop from pan with a teaspoon and drop in hot grease, turning once to a golden brown. (No bakin�. powder or soda is required, the hops in the Eeer furnishes the necessary puffing ingredient)
I also have a receipe for ••Hunter's No-GaniR Stew'', but it is quite complicated. My "Catfish Chowder" receipe also is not for beeinners.
All the Legislators are familiar witb the above receipe as I have fed them on this three different times.
MBK/a
Your s very truly,
II.
MARlON B. KNIGHT State Senator 25th District
I FLORIDA Houlifi:E OF R.EP:R.ESENT.A.TJ:YES
TH08. D . • llA8L&Y S�&AKI:"•DI:81GNATI:
.· �.A.LLA.H.JI.··�.JED , , I, •:
November 25, 1958 P. o. •ox 207
DEFUNIAK 8PR1NG5
One of my favorite recipes is "River Bank Hushpuppies" and is as follows:
TDB/e
""- '
2 lbs. fine ground Corn Meal
1/4 lb. saltine crackers
Salt
Pepper
Onions
River Water
Sincerely yours,
��
12
CLAUDE PEPPER LAW OFFICES 8 7 N. E. F I B B T A v B N u B
MIAMI 32, FLORIDA
FRANKLIN 7-3526 CLAUDE PEPPER
MES C. CLEMENTS (t8SiHS-U�St) .LEN CLa:MENTS. JR.
722 CAFRITZ BUILDING
WASHINGTON, D. c.
A.L..TER A. APFELBAUM
ALFRED I. HOPKINS
ALBERT E. HARUM
WARD F. MITCHELL
Beaten Biscuits
li pounds of flour
CAPITOL.. SQUARE BUILDING
TAL.LAHASSEE, FLORIDA LAWRENCE RENFROE
t cup of lard with one full tablespoon of butter making the t cup
J/4 cup of ice water with i cup of cream l teaspoon of salt l teaspoon of sugar
t teaspoon baking powder
Beat or break until smooth. Cut and stick with fork. Bake in oven which has been preheated at JOO degrees. Turn heat to bottom. Bake one hour.
Sincerely,
.13
FLORIDA RAILROAD AND PUBLIC UTILITIES GOMM ISSION ALAN 5. BOYD
CHAIRMAN JERRY W. CARTER
COMMISSIONER BOLLING C. STANLEY
EXECUTIVE SECRETARY
TALLAHASSEE
WILBUR C. KING COMMISSIONER
December 5, 1958
Heavenly Ballot Bread
1/2 cup Greasy Shortening)Cream Together 1 Cup Vote Gettin Sugar)
Add 2 Florida Eggs - beat in Add 2 southern Florida Bananas mashed - blend in Add 1/4 Cup Northern Florida Chopped Nuts
2 Cups West Florida Flour) 3/4 Tsp. potent soda ) 1/2 Tsp. any kind salt )
Sift together and add
ASB:bw
Bake in Greased Loaf Pan at 350°F. for 35-40 minutes.
Sin/!cerely,
� Ala s Boyd Chairman
14.
STATB OF FI ... OUIDA OFFICE OF THE GOVERNOR
TALLAIIASSEB
LEROY COLLINS GOVERNOR
This is my favorite menus
Vichyssoise Medium Rare Sirloin Strip Steak Mixed Green Salad with
Roquefort Dressing ·Spoon Bread
Chocolate Souffle for Dessert
SPOON BREAD
1 cup grits 1 cup uncooked meal 4 eggs 3 tsp. baking p owder 1/2 stick butter 1 cup rich milk
Cook grits, add meal to hot grits, then add milk, eggs and baking powder. Pour into greased baking dish and bake about 40 minutes in 3750 oven.
I.Cjsjm
Very sin��/y, � Governor
IS
R. A. GRAY
����·�
$�.�l.i���ffi:1JI eM'( ��� �tM;� �Jt lf·�t.�
Tallahassee October 6,1958
PERSONAL CORRESPONDENCE
1\"hile I am not too adept in the cooking art, I do have a pancake �ecipe I enjoy and I am glad to pass it on to you, I attach it hereto,
RAG/KBS
PANCAKES
2 Cups Flour 1 pinch of salt 1 teas.poon baking powder 1/2 teaspoon soda
add-
2 eggs well beaten 1 teaspoon melted butter 1 cup buttermilk
Beat the above well, and cook �n a well greased griddle- just hot enough- not too hot,
Respectfully and sincerely,
16
. .JOHN F. KENNEDY MAS8ACHUaETT'8
WASHINGTON. D. C.
WAFFLES
1/2 cup butter 1 tablespoon sugar 2 egg yolks ?/B cup milk; or one cup buttermilk
COMMI'JTDaa .. I'OMJcwtllb:a...ATlCINa
I...MOII AND P'wuc Wa.IAIIK
1 cup and one table•poon of sifted cake flour 1 pinch salt 2 stiff beaten egg whites 4 teaspoonsful baking powder
Cream but.ter and sugar, add egg yo.lks �
Beat . Add flour and milk alternately . This may be done at ·any time . When ready to bake fold in egg whites, and add ·baking powder .
Mixture should be thick and fluffy·.
Bake and serve with.hot maple syrup and melted butter . SiFJ[_lyL)
John F. Kennedy
JFK:el
J7
5 (1'�££on� VAniUa. rc� Ct-e-am 1 Q«�t't h�av� C.t""-am
2 G'allon'-' tr!�(� �t��ngth Coff�e 1 CuJ Su9a.�
��unit( Jtnooth fuit"t11 mittut�� b�for� J�rviug... s�rv�� 100 ...
\Tra'3itiona({� J"-tV�� at Pr"'�i3"-ttt of� s�uau $aU �urins tfv 6iennW JCod.3a t.-�st�(atu�e,..
18.
Recipe for
ORANGE CHARLOTTE
Submitted by C. M. Gay, President Citizens National Bank of
O rlando Former State Comptroller
5 teaspoons of plain gelatine 1/4 cup cold water 1/ 2 cup boiling water 1/ 2 cup sugar 1 cup orange juice 3 table spoons lemon juice Grated rind of one orange 3 egg whit e s 3 table spoons sugar 1/ 2 pint whipping cream 1 dozen lady finger s
Soak gelatine in cold water five minute s. Dis s olve in boiling water . Add sugar and dissolve.
Cool and add juice of orange and lemon and rind. Chill and put in refrigerator to 'jell.
B eat e g g white s stiff and add the 3 tablespoons of sugar gradually and beat in well.
Rin s e beater and whip cream, then whip jelly until light. Fold in egg white s and cream.
Line angel pan with lady finger s and mold jelly - Chill.
Unmold and garnish with whipped cream and orange sections.
19_
ADLAI E. STEVE-NSON 135 So. LASALLE STREET
CHICAGO
DEEPDISH CHERRY PIE
Make a soft dough by sifting together! 1 cup f;l.our {' teaspoon salt t teaspoon baking powder � cup shortening (Crisco)
Moisten wi th i cup of milk, or more if needed.
Wash and pit one quart of cherries, or more to fill the baking dish.
Mix into the cherries:
1{' cup sugar 2� tablespoons flour (or if cornst arch is used, probably a little less) t teaspoon salt
Mix this all together in t he ba�ing dish and then drop the dough over it by spoonsful.
Bake in a 350-degree oven until t he juice bubbles and the crust becomes a golden brown •
. 20
�fJttiff ROSS E. BOYER • SAHASOT A COUNTY MEMBER FLOUDo\ SII&RIFFS o\SSOCIATION • No\TIONoi.L SUEIUFFS USO<:l#,nOK
Phone RINGLING 7-3193 SAHASOTA, FLOlUI>A
December 4, 1958
Red Devi l 1s Food Cake
As a Vegetarian, a can of beans, a hunk of cheese and some rabbit food, such as carrots, lettuce and olives, constitute a meal for me, My dislike of meat is not political, religious, faddish nor psychological -I just don't like the taste and have never eaten it,
Now that I am constantly fighting the Battle of the Bulge, I don't often indulge in sweets, but when I do, Catherine, my wife, bakes my favorite Red Devil's Food Cake. This is an old recipe which has been in her family for years and she is most happy to have you u!e it.
� cup shClr'tening 1� cups sugar 2 eggs 4 tbsp. Cocoa 1 tsp, red food coloring 2 tbsp. hot coffee
1 7/8 cup flour (2 cups minus 2 tbsp,)
1 tsp, salt 1 tsp. soda 1 cu·p sour milk (or buttermilk) 1 tsp. vanilla.
Cream shortening, add sugar gradually; then cream until fluffy, Blend in well beaten eggs. Now mix cocoa, red coloring and hot coffee together to form a smooth paste, Blend it into the creamed mixture immediately (as cocoa mixture tends to stiffen upon standing,)
Sift flour once before measuring, Then sift flour, salt and soda together, and add to creamed mixture alternately with the sour milk (or buttermilk). Blend in the vanilla.
Pour into well greased and floured pan, using one 8-inch tube center pan, (3 inches deep). Bake cake in moderate oven, 350 degrees for 55 to 60 minutes, When cake is cool, spread Double Boiler Icing on top and sides, It makes a luscious-looking eye-full,'
REB/blb
.21
sp��· � �:! Sh::;: u) Sarasota County, Florida
ALJ0CAHDEA WILrt', Wl·· WIL.UAM I.AHGOI, H. DAIC, WIL.UAM �. JENN[R, INC, AR'ni\IR V, WATI<IN., UTAH EVE'RET'I' MCXINL.£Y DIRICIEN, ILLo
���..:���:.':'.;,�:: MD,
EK/kh
COMMITTEE ON THE JUDICIARY
October 31, 1958
FRIED PEACH, APPLE OR APRICOT P:ml
2# dried fru1 t (either peach, apple or apricot) 1 cup sugar 1 cup vater Pastry dough
Stew fruit with water and sugar until tender. Break up large pieces with tip of spoon. Have pastry prepared. A rather short dough is desirable. Roll out dough and cut (with saucer) into circles
about four inches in diameter' Fill half the circles with the fruit. Fold over the other half of pastry and seal edges with fork.
FrY in deep fat, turning so both· sides are browned. Sprinkle with sugar and serve either warm or cold with cheese,
ice cre&ll or whipped cre&lll.
Sincerely,
�{a�l United St��·
Senate '
22.
DOYLE E. CONNER. S�IIAIC•" MACK N. CLEVELAND. J�� !IPIIAkn PRO TE"MPORI: LAMAR BLEDSOE. CHI•P' CLDk �;�i FLORIDA HOUSE OF REPRESENTATIYEB
.1··'TA-�L�HA.���··· �-i�
WILLIAM V. CHAPPELL, JR. REPRI!8ENTATIVK, MARION CoUNTY
4 SOUTH MAGNOLIA 9TR.aT OCALA, FLORIDA
November 28, 1958 COMMITTEI:Sc
CONSTITUTIONAL AMENDMENT8, CHAIRMAN JUDICIARY C (GIENERAL), VICE CHAIRMAN
A�,.RO�RIATIONS BANKS AND LOANS
GOVIlRNMENTAL RISORQANI%ATION
WHITE FRUIT CAKE PUBLIC ROADS AND HIGHWAY.
• RULEa AND CALJ:NDAR
5 large eggs 1/2 lb . butter 1 cup whi te sugar 1 3/4 cups flour 1/2 tsp. baking powder 3/4 lb . glace cherries
1 lb. glace pineapple 1 cup whi t e rai s ins 4 cups shelled pecans 1 cup Brazil nuts i/2 oz . bottle pure vanilla 1/2 oz. bottle lemon extract
Cream butter and sugar well until fluffy . Add well beaten eggs (use rotary beater ) and blend well . Chop nuts and frui t s , mix with part of the flour . S i f t remaining flour and baking powder together . Fold ·into egg and but ter mixture . Add flavoring and mix . Add fru i t and nut s . Pour into greas e d , paper lined tube pan . Place in cold oven and bake at 250 degrees for three hours . Cool in pan on cake rack.
BARBEQ.UE ROAST VENISON
1 4-6 lb. venison roa s t ( leg , 1/2 to 1/4 lb bacon and onion Juice of two lemons 1/4 cup Worcestershire sauce 1/4 cup brown s ugar 1/2 cup water 1 teaspoon mus tard
loin , or saddle ) slices to cover roa s t 1/2 lb . butter
1 tea,jpoon salt 1 cup catsup 1 teaspoon ch ili powder
Veni s on �s a lean meat and needs extra fat in cooking . Wrap venison in bacon , salt and pepper and roas t at 275° F. in a slow OYen. Allow 25 minutes -to the pound . Melt the butter , add lemon j uice and worcestershire , sugar , cats up , water , chili powder and mus tard , and ba ste the venison frequently w i th the sauce while cooking.
Yours very truly,
WVC:hl 1�� Willi� . Chappell, Jr.
23.
STUART SYMINGTON Washington, D. C.
CHOCOLATE CHARLOTTE PUDDING
1 package chocolate pudding 3 cups milk 1/4 pound marshmallows
Cook until thick.
Dissolve 1 package knox gelatin - stir in while very hot, cool and put in icebox until the thickness o� egg white.
Chill thoroughly 1 small can Pet Milk, beat until very thick and add to chocolate mix.
Stir well and pour into mold that has been lined with ladyfingers.
Chill thoroughly.
.24
DEMOCRATIC NATIONAL COMMITTEE
PAUL M. BUTLER CHAIRMAN
1001 CONNECTICUT AVENUE, N. W. WASHINGTON 6, D. C.
TELEPHONE
OISTRtCT 7-1717
Herewith is a recipe for brown sugar bars which are enjoyed by the entire Butler family.
With all good wishes, .I am
BROWN SUGAR MERINGUE BARS (A rich bar with a chewy brown sugar meringue topping)
1/2 cup butter 1/2 cup firmly packed brown sug.ar 1 1/2 cups sifted enriched flour
Cream butter. Gradually add brown sugar, creaming well. Stir in flour until mixture resembles coarse crumbs. Press mixture firmly into ungreased 13x9x2-inch pan. Bake in moderate o·ven (3_50°) 1.5 minutes. Spread with meringue. Bake 2.5 to 30 minutes longer, While warm, cut into bars with wet, sharp knife. Cool in pan.
MERINGUE
1/4 cup sifted enriched flour.* 1/2 tsp. double-acting baking powder 1/4 tsp. salt 1 c. nute, chopped
4 egg whites 1 1/4 c. brown sugar 1 1/2 c. shredded coconut 1 .tsp. vanilla
Sift together flour, baking powder and salt. Beat egg whites in large bowl until stiff. Gradually add firmly packed brown sugar, beating �ntil mixture forms stitf, straight peaks. Stir in the sifted dry ingredients, then add coconut, nuts and vanilla. Makes 3 dozen.
*If you use enriched self-rising flour, omit baking po.wder and salt.
.25
DOYLE E. CONNER. SPI:AKER
FLORIDA
JAMES L. WALKER R£PRESilNTATIV£, COLL.II!A COUNTY
Box 47!5
NAPLES, FLORIDA
BANANA NUT CAKE
1/2 cup shortening 1 1/3 cups sugar 2 w�ll-beaten eggs 1 teaspoon vanilla extract 2 cups cake flour 1/2 teaspoon salt 1 teaspoor, soda
LAMAR BLIEOSOE CwlllF C1..1:•11
PUBLIC LANDS AND PARKS, VICE CHAIRMAN PUBLIC ROADII AND HIGHWAYS
COUNTY GOVERNMENT GAio4£ AND FRI!!:5H WATER FISH
9ALT WATI!:R COtiiiERVA.TION STAT£ ADVI:RTIIIING
1 teaspoon baking powder 1/2 cup canned milk with 1 teaspoon vinegar 1 cup banana pulp 1 cup chopped nuts
Thoroughly cream shortening and sugar; add eggs and vanilla extract; beat until fluffy. Add sifted dry ingredients alternately with sour milk, nuts and banana pulp, beating well after each addition. Bake in g rea� ed 8 x 12 inch cake pan (approximate size) in moderate oven (375 ) 30 minutes. Cool. Frost with brown sugar frosting, top with nuts.
1 cup brown sugar 1/4 cup water
BROWN SUGAR FROSTING 2 stiff-beaten egg whites
Cook sugar and water to soft-ball stage ( 23EflJ ;. gradually add to egg whites, beating constantly until mixture forms peaks.
26_
DOYLE 11:. CONNER. SPICAKKA
FLORIDA.
MALLORY E. HORNE ftEPRI!SII:NTATIVE, LEON COUNTY
BOX 228
T ALLAHASSitll, FLORIDA
BANANA PUDDING
LAMAR BLEDSOE, CHII:F CLERK
HOUSE ADMINISTRATION, CHAIRMAN PUBLIC PRINTING, CHAIRMAN
CONSTITUTI ONAL AloU!:NDMI!:NT9, VICE CHAIRMAN APPROPRIATIONS
RULE$ AND CALENDAR ATONIC ENERGY
.JUDICIARY C (GINERAL)
Grease a casserole with plent y of butter, Layer bottom wit h vanilla wafers, broken or whole, Add layer of sliced bananas sprinkled with brown sugar and a layer of custard. Repeat layering up to rim of casserole, Top with meringue, bake until meringue is flecked with gold.
To really gild the lily, skip the merinKue, bake 12 to 15 minutes and top with whipped cream and grated peanuts, (Any custard recipe will do, It•s the bananas and the layering that make the pudding,)
Sincerely,
Horne
27
W.A.SHANCS
IRLO BRONSON I"AIESIDIENT 1"1'10-TI:fol
ROBT. W. DAVIS
LEROY ADkiSON SIEAOIE ... NT• ... T•A,Afol5
L. K. EDWARDS, .JR. 20TH DISTRICT
IRYINa, FLORIDA
COMMITTEES:
aDUCATION, CHAIRMAN AP,.ROPRIATIONS, VICIE CHAIRMAN • AGRICULTURE
CITRUS INDUSTRIAL 1111 AT����
��N.:;:��:
RULI!S a CALlEN DAR .JUDICIARY "C"
LIYa STOCIC TftANIPORTATION a TRAFPIC
A STATE SENATE TALLAHASSEE
November 24, 1958.
Since, to be real truthful, I don't do much of the cooking around our house, I am sending you one of my favorite cookie recipes that Marjorie makes.
GINGER COOKIES
Mix together:
3/4 Cup butter 1 Cup Sugar 1 Egg 4 Tablespoons molasses
Sift together: 2 Cups Flolp" 2 Teaspoone soda l·Teaspoon each, cinnamon,
cloves and ginger.
Combine and make into balls like marbles. sugar, place on cookie sheet-flatten with Bake in 325 degree oven for 10 minutes.
Dip in glass.
� L. K. E dwards, Jr.
LKE, jr:med
OIIIAHQIE COUNTY CCUIIIT Hau•c
IDAVIE Sl!AIRIR SHERIFF"
CRANOE COUNTY P, C, liD?<- 20211
December �. 1958
Apple Pie
PUBLIC SAFETY
BEGINS WITH YOU I
vne frozen. apple pie (any brand ) secured from the nearest food store.
Bake in oven according to directions found on back of package. Perfect pie guaranteed.
Slice while hot and sprinkle hesvily 1·dth grated cheese.
D;j/s
Sincerely,
·�� D:n e S ta.rr Sh. riff
HEAVENLY HASH
1 c. maraschino cherries and juice 1 cup nuts (pecans and almonds ) 2 boxes marshmallows i pt. whipped cream
Chop marshmallows with cherries and juice. Let ·stand for 4 hours. Add whipped cream and nuts.
Favori te dish of Honorable John E. Mathews , Just ice of the Supreme Court of Florida 1952 to 1955, Submitted by Mrs. Mathews.
29
Jb:OHARD EDGERTON COld:Ml88IONER
STATE HOTEL AND RESTAURANT 00MMISSION TALLAHASSEE, FLORIDA
October 23, 1958
The $100. 00 Waldorf-Astoria Chocolate Cake
2 cups cake flour 2 tablespoons cocoa
1 cup sugar cup cold water 2 teaspoons soda cup Miracle Whip
1 teaspoon vanilla
Bake at 350 degrees for 45 minutes
Dip More
teaspoon thyme 1 / 2 pint Hellman's mayonnaise
teaspoon marjoram 1 / 2 teaspoon salt teaspoon worcestershire l / 4 teaspoon pepper
l / 2 pint ·sour cream l medillffi onion, grated
RE/kac
1 scant teaspoon vinegar
and allow to stand for 24 hours before serving. Will a breath. Will keep next to ice in a jar for two
Very sincerely,
Ric��gerton Commissioner
30
//// / ? � "
-
SAM M. GIBBONS !I(NATOR. l .. TI1 OI!ITAICT
�OST OIF,.ICI!: DOll 13.3
TAM�A. ,LORIDA
� . . . . . ···•· . -:; .;,..� \�l··�r.
THE FLORIDA SENATE TALLAHASSEE
November 14, 1956
This is my favorite dessert: Meringue pie!
2 egg 1�hites � teaspoon vinegar ( scant ) t cup granulated sugar 2 teaspoon Vanilla ( scant )
Beat egg whites stiff, add 2/3rd of sugar with beater, stir in remaining sugar with fori<. Add vanilla and vinegar. Butter pie pan well.
Bake in slow oven ( 275 degrees ) for 1 hour.
Filling: 3/4 cup chocolate chips ( scant ) 3 tablespoons water
Melt over hot water and cool a little. Add: 1 cup whipping cream, beaten stiff, Spread on meringue shell,
Optional: t cup whipping cream, beaten stiff, spread over top.
Set in refrigerator for 1 hour or longer.
This pie can be made a day or two in advance and kept in the refrigerator.
SMG:hrn
31
SENATOR NINTH DISTRICT
A v JAMES E. CONNOR P. 0. BOX !5
BROOKSVILLE, FLORIDA
32
W. A. SHANDS PRESIDENT
IRLO BRONSON PRESIDENT PRO-TEM
ROBT. W. DAVIS 8ECRKTA.JlY
LEROY ADKISON . &ERGEANT·AT·ARM8
WILSON CARRAWAY 8TH DISTRICT
TALLAHASSEE, FLORIDA
COMMITTEES
APPROPRIATIONS, CHAIRMAN EDUCATION, VICE-CHAIRMAN
BANKING CORPORATIONS
PUBLIC HEA.L TH PUBLIC UTILITIES
WELFARE
TALLAHASSEE
ANNIVERSARY ICE BOX CAKE
SENATE COMMITTEES
.JUDICIAL "C" LEGISLATIVE MANAGEMENT 6 POPULATION PUBLIC ROADS 6 HIGHWAYS TEMPERANCE
CREAH TOGETHER UNTIL VERY LIGHT, 2 CUPS
OF POWDERED SUGAR AND 1 CUP BUTTER, ADD ONE
EGG BEATEN WELL, THEN ADD TWO WELL BEATEN EGG
YOLKS, ADD ONE CUP CHOPPED PECANS AND THEN FOLD
IN THE TWO BEATEN EGG WHrTES.
LINE BOTTOH AND SIDES OF PAN WITH ONE
DOZEN LADY FINGERS, SPLIT IN HALF,
CRUHBLE WELL TWO DOZEN ALHOND HACAROONS,
PuT A LAYER OF BUTTERNUT HIXTURE, .THEN A LAYER
OF HACAROON' CRUHBS, THERE WILL BE TWO LAYERS
OF EACH. PRESS THE CRUHB HIXTURE HARD WITH
HANDS AFTER EACH LAYER TO HAKE IT STICK TOGETHER.
PLACE IN REFRIGERATOR 24 TO 36 HOURS,
SERVE WITH WHIPPED CREAH,
SENATOR
_33
1/2 lb. butter 2 cups sugar 5 eggs 2 cups plain flour 1 teaspoon vanilla
OTHO EDWARDS GADSDEN COUNTY J,IDIDD J'LOIIUI .... SUDU'J'S ASSOCIATlOH
QUINCY, FLORIDA
POUND CAKE
1/2 teaspoon lemon flavoring
Cream butter and sugar well, then add eggs one at a time beating after each addition, add flavoring and last add flour and beat very little. Bake 1 h our in oven at J50 degrees,
&'?�.:/� -Sheriff, Gadsden County
34.
. GEORGE SMATHERS FLORIDA
�Cnne� _.$ta:£e.$ ..$ena:!e WASHlNGi-ON, D. C.
CoMMI'TTilE ON FINANCE '
INTERSTATE ANC FOREIGN CoMMERCK COMMITr:EE
5£LECT COMMI'TTEE ON SMALL BuSINESS
My favorite recipe consists o� taking a choice steak an·d burning it _slightly and· rapidly on both sides over a charcoal burner. I am enclosing, however, !'-. copy.o� one o� Rosemary's recipes, vhich is a great
.f'avorite· o� mine.
OPEN DISH APPLE PIE
I'astryt
1 small cake cream �heese 1 cup �lour I ts_p.· salt. 4. lb. butter
Blend and roll out to line a square pyrex baking dish, 12" x 12", 2 inches deep.
Peel and slice about 5 apples and place in dish vi tlt layers o� 1
1! cups sugar 3 tablespoons i cup �lour
) butter) cru.mbled.
)
Sprinkle vith cinnamon
Bake 10 minutes at 450 degrees. Lover to 350 degrees and bake one hour more, until done.
GS:ect
DOYLE E. CONNER INSURANCE AGENCY 136 West Call Street
PINEAPPLE BISQUE
B. ounces vanilla wafers crumbs 3/4 lb. confection sugar 1 teaspoon vanilla J:- No·. 2 can crushed pineapple (drained) ! lb butter 4 eggs 1- pint whipping cream 1- 4 ounce jar cherries 1 cup nuts
Cream butter, sugar, egg yoilks, add vanilla Fold in beaten egg whites- Set aside
Line dish with crumbs Spread bu�ter mieture Spread pineapple Soread nuts
P. 0. Box 631
STARKE, FLORIDA
Whip cream· add chopped cherries and dust crumbs on top. Set in refrigirator for 12 hours.
CHICKEN CASE._�OLE
1- 3lb fryer 1- can cream chicken soup 1- can mushrooms 1 stick butter
Salt, pepper and flotir chicken parts Place in melted buteer, oven fry until brown
Telephone: 285
Turn chicken add soup and mushrooms� bake approximatilly 25 minutes at 350)
.36
3 4� -��� � � �� � �:r� � � ���
Favorite di h Su
a of the Honorable R
Ch��!�� Court of Florida 1937 tool9�Z
Chac
pman, Justice of the
. . ontributed by Mrs.
37
fish 9M¥ 9. !l§edl � d�
.J%,.ed'a Jf/� !18am� !}I� .P�$�
CREOLE SEA RJOD GUMBO
Pour l cup cooking oil into large rrying pan over low heat and add l cup s irted r lour, slowly, Stir constantly to brown evenly. It tak es about an hour to 1118ke a roux correctly, according to expert Creole cook&. Continue c ooking roux until it becomes the color of coffee with cream and smells like browned rlour. Then add 8 stalks celery, chopped; 3 large Louisiana red·onions, chopped; l large green pepper, chopped and 2 cloves of garlic chopped. Brown vegetables in roux.
Remove from heat and pour into l g allon of simmering water. Stir thoroughly. Season with one-half cup Worchestershire sauce; 1 ounce Lousiana hot sauce ; one-half cup catsup; 2 tablespoons saLt and 4 slices bacon or lean hBm. Cook at s low boil for two and one-half hours . Add one and one-half pounds shrimp and two pounds crab meat, cooked. (Oysters may be added in season. ) Cook one-h&lf hour longer. Hemove from heat and .sprinkle top with one-fourth cup filet and keep gumbo w&rm to serve. ( Never boil gumbo after file• has been a dded or mixture becomes stringy. ) Serve in bowl over rice. Makes ten to twelve portions.
PDB:lah
Sincerely yours
. f&¢
u�
Enc.
38
ELWYN THOMAS STAT� OF' FLORIDA .JUSTICt: TALLAHASSEE SUPRI!:Mt: COURT
� � � -� � �0������ �������
�� � ��-C?.........::c ��,�-
� �� � ev�-� � �
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cr� � � . 6-7\../· d-
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.20�'58- � 39
DON McLEOD Dllt.CTOit
FLORIDA S-- S BUREAU
OYSTER PIF.
LEROY COLLINa, CHAIItMAN oov••Nott
RICHARD W. ERVIN ATTORNII'Y OKNIItAL
JOHN �. HALL, VICK•CNAIRMAN SHIRIPP, CLAY COUNTY
F. LESLIE BES.ENGER SHIRIP'P, .. ASCO COUNTY
BROWARD COKER SHbUPP', HIGHLAND. CDUNTY
JOHN M. •POnawooo .HUIP'JI', MONitOit COUNTY
GEORGIE W. WATTa. JR. SH.ItiP'I", WA.HIHGTON COUNTY
One smali'onion � minced �nd one large slice of bacon , diced. Fry til brown and crisp.
Into .sh;tllow, greas e d baking dish , put layer of oysters , about one pint. Over them sprinkle half of the onions and bacon , together v i th half of the fonoving seasoning!
1 tbls; m.inoed parsley 1 tbls;·�. mi�ced green pepper 2 tsp· •. salt. 1/4 tsp� bla'ck pepper 1/2 t sp; paprika a• sprinkling of cayenne pepper j u ice of one lemon
Put in another layer of a pint of oysters , cover with the remaining seasoning and add a tablespoon of butter.
Cover v i th thick , ri ch; biscui t dough and pierce top v i th knife to le-t out s team.
.40
W.A.SHANOS
IRLO BRONSON PRJ;:!IID£NT PRO·TE'"'
ROBT. W. DAVIS
LEROY ATKINSPN !IEROE:ANT•AT·AA'"'S
VERLE A. POPE .SENATOR 3r•• DISTRICT
ST. AUGUSTIN It", P"LOAIOA
STATE SENATE TALLAHASSEE
October 8, 19S8
Minorcan Clam Chowder.
Cube one saall piece of white bacon into a heavy iron frying. pan, fry until brown. Pour off excess fat ; To the bacon· add three chopped onions, two Bell peppers, and fry until onio�s are partially brown. Add two.cans of toaatoes, salt arid pepper, and allow to at.aer until reasonably thick, Pour this into a lar,e, preferably thick-bottoaied, ·pot and add two diced, half-boiled potatoes. Add,.one quart of choppeD claas,' one finely diced Datil pepper and season with Bay leaves and Thyme. Allow this to aimaer 'for thirty minutes.
This produces a fairly thick chowder and, I would add, fairly hot. This recipe has been used by "the Minorcans in St. Augustine 'for many years, and for those whO' like highly-uaaoned seafood is an excellent dish,
Another of ay specialties is Pried Shrimp. This, also, is a Minorcan recipe and was lost for aoae tiae until revived by the late Jerome Capo.
Take the desired aaount of raw shrimp, peeling off the shell to the last joint. ·The sbriap should then be sliced and fla·ttened on a board, Mix an egg ·batter consisting of two egga thoroughly mixed·with milk, salt and papper. Into this b&tter dip the shr'iap ·and cover with cracker meal. The meal should be applied uniformly .and excess meal should be shaken off ·ror the beat results. Place in a deep pot of! deep-fry fryer a liberal p()'rtion of fat or peanut oil. This fat ahould be very hot before placing the shrimp in • . A common aiatake in frying shrimp is to over-cook. Shrimp should be placed in a fry-basket and dipped into the fat and taken out alaost iaaediately. The color should be a very light brown, aa·aonger cooking results in the shrimp being tou9 h. If the fat is not lfufficiently hot it will result in a g'l:easy product.
Sin!ZJ;:,
Verle A, Pope
41
STATE OF MICHIGAN OFFICE OF THE GOVERNOR
LANSING G. MENNEN WILLIAMS
DDVPNOR
Z Thls. butter melted
SHRIMP CURRY
Z Tbls. flour blended into butter to make smooth paste
1 Cup milk 1/4 Tsp. salt
1/8 Tsp. pepper
1 Tsp. curry powder
1 Tsp. chopped onion
l Can shrim p (or any leftover meat in any quantity)
4 Hard cooked eggs - yolks and whites chopped separately
1/Z Cup chopped peanuts
Z Slices of bacon chopped and browned (per person) 3 Cups cooked rice
1/Z Cup coconut browned under broiler
Major Grey's East Indian Chutney
To serve: First place a layer of rice o_n plate, pour over
some of the curry s�uce; add a little chopped egg white. Add
a little chopped egg yolk, add bacon, add peanuts, add the
chutney, and last add a sprinkling of co�tonut.
This recipe. is a real favorite in 6ur family,
Governor
42.
DOYLE E. CONNER, & .. IEAKEit
FLORIDA
JOHN E. MATHEWS, JR. RI!:PHIUIENTATIVJ!:, DUVAL. CoUNTT
630 LYNCH BLDC.
JACKSONVILLE, FLORIDA
LAMAR BLEDSOE. CHII:I" CLUK
COMMITTEES,
October 20, 1958 FINANCE AND TAXATION'
CONSTITUTIONAL AMENDMENTS EOUCATION-HIGHER LEARNING
JUDICIARY B (CRIMINAL) PUBLIC 6AI"I!TT AERONAUTICS
FISH CHOWDER
Ingredients:
1 Red Bass, Drum, or Snapper, weighing between 15 and 20 pounds 2 pounds crab meat 3 pounds Shrimp 1 can Oysters 1/2 pound bacon 2 pounds okra 4 Irish Potatoes 4 large Onions 1 can corn niblets (or 6 ears )
Tomatoes (if redish color is desired )
2 stalks celery 2 carrots 4 bell peppers Any other left over vegetables
in refrigerator Various seasonings, according
to taste. I use the following: 3 Datil peppers; Salt; Black Pepper; Worcester Sauce; Oregano; Thyme.
This chowder takes a long time to make, and ordinarily I start the evening before, although it can be done in one day if a person gets up early enough.
The bass or other fish should be thoroughly cleaned, removing the head, fins and large bones, but not discarding them as these are used for the stock. The head, fins and large bones should be put into a pot with water, salt, pepper and a little worcester sauce, and simmered for about three hours. The broth from this should then be poured through cheesecloth to remove bones and provide stock for the chowder. Any meat left on the head, bones and fins can be put into the chowder also.
While the stock is cooking, other preparations can go on. The meat of the fish should be cut into small squares. All vegetables should be diced or cut into small bits. The bacon should be fried very crisp in a large frying pan. The vegetables should then-be simmered in the bacon drippings in the pan where bacon was cooked. Although the vegetables wnl provide considerable wate� usually additional water will have to be added to the vegetables, depending on the thickness desired.
Then add the vegetables which have simmered in the frying pa-' to the stock, crumble the bacon and add.
43_
At .this stage I start putting in the seasonings. Cut the Datil peppers, etc., into small parts and add gradually as the chowder continues to cook. Taste from time to time as seasonings are added. I usually allow the vegetables to
simmer for several hours before adding the fish, shrimp, crab meat and oysters.
After all ingredients are in, the cook should sample occasionally to get the desired flavor, and degree of hotness. The longer the chowder simmers the better the flavor will be, and I suggest a period or three to four hours as a minimum after the final ingredients are added.
STIR FREQUENTLY, or every 15 minutes while simmering. We have used this recipe many times to feed large
crowds. It was inherited from my rather.
Sincerely,
JEMjr/JS
44
W. V. KNOTT BUILDING TALLAHASSEE, FLORIDA
SEAFOOD AND SPONGE INDUSTRIES GEOLOGICAL SURVEY
BAYWOOD FRIED FLORIDA FISH
Build a fire under grill, using Florida Baywood. {Hickory will do if baywood not available). When it burns to hot coals heat cooking oil in iron skillet. Rave your fish scaled, cleaned and filleted. Salt, pepper and roll fillets in corn meal. Fry in li.ot ·oil until golden brown, turning often to prevent burning. Serve piping hot with lemon quarters and Florida hushpuppies .
. 45
STEPHEN C. O'CONNELL STATE OF' FLORIDA TALLAHASS��
SUPREME COURT December 8 J 1958
The following are favorites. You may take your choice.
SHRIMP BUTTER
Put 2 pounds shrimps, shelled, cooked, and deveined, through the finest blade of the food chopper. Combine the shrimps with 1 pound butter in a heavY bowl. Add salt, pepper, mace, and chili powder to taste. Pound all together until the mixture is well blended. Pack the butter in a crock, chill it, and serve it as a spread.
COLD CURRIED SHRIMPS
Saute 1 clove of garlic, crushed, and 1/4 cup each of onion and apple, both minced, in 4 tablespoons melted butter until the onion is· golden. Discard the garlic. Stir in 2 tablespoons flour, and add 1 cup stewed tomatoes, 2 teaspoons curry powder, and salt and pepper to taste. Bring the sauce to a boil, strain it through a fine sieve, and cool it. Measure the sauce and add an equal amount of mayonnaise and 1 tablespoon lemon juice. Fold in 2 pounds shrimps, cooked, shelled; and deveined, and chill the curry for 3 hours. Serve the curry on a glass plate garnished with a ring of thinly sliced cucumbers, and sprinkle it with slivered toasted almonds.
SCO'C/lo'c :E'. O'Connell
46_
E. WILL.IA.M GAUTIER 28TH DISTRICT
1200 MAGNOLIA NEW SMYRNA BEACH, FLORIDA
COMMITTEES CITIES 6 TOWNS, CHAIRMAN
.JUDICIARY ''A''• VICI!·CHAIRMAN
BUILDINGS 6 LOANS ClT����:.:!g-�
FORESTRY 6 PARK!t LABOR 6 INDUSTRY
LEGISLATIVE MANAGEMENT 6 POPULATION
MOTOR VBHICLIIS
SENATE TALLAHASSEE
SHRIMP CHOWDER
2 cups cooked, shelled shrimp 1 cup diced celery 1 quart cooked diced potatoes 1 tablespoon flour t teaspoon celery salt 1 tablespoon butter � cup diced white bacon (salt pork) 1 teaspoon minced pa rsley 1 quart boiling water 1 pint milk 1 large onion (chopped) Salt, pepper and paprika to taste
Fry pork in deep pot until crisp. �emove. Cook chopped onion in fat. When slightly brown add celery and boiling water. Cook 1.5 minutes. Add potatoes, salt, pepper and celery salt. When it comes to a boil add shrimp. Cook 1.5 minutes longer iUld add milk. When it comes to a boil thicken with flour and butter. Put large chunks of butter in soup bowls before ladeling chowder into them. Sprinkle with paprika and minced parsley. (This is good with· hot biscuits, cole-slaw and for desert, bowls of sliced citrus fruit topped with grated coconut). It 1s good pioneer food too:
This is a one dish meal that is ample for six and polite for eight. It's easy to cook out-of-doors. in an iron �ttle. It's a recipe dear to the hearts of those who love seafood and is an excellent "rib sticker" for teen-age groups. (In that case cook the chowder early and he�t it on the outdoor stove when the children arrive.)
47
COYI...E E. CONNER. SPEAKER LAMAR BLEDSOE, .CHtEP' CLERK
FLORIDA Hou;�,�O:::_ p--�-_::�� SB N T.A.T IYB S · 'JI.'I.&LL&&.&••am 1� -'---'ilf!lrrr-r!'� C. FRED t\RRINQTON
REPREIIENTATIVI!, GAD.DII:N COUNTY HAVANA, FLORIDA
I POUND CRAB MEAT, PRErERA8L� CLAW t OOUND 8UTT£R I SLICE BREAD t SMALL BOX SALTIN£S I CUP CHOPPED ONIONS
"?. TA8L£8POON8 MAYONNA I Sf: 2. £QQS 2 L£MON8 I TABLESPOON SALT I T£A8D00N R[Q P[�D£�
I· TA!L£8D00N WO�CESTE�BHIR£
WORKMEN·· COMI"EN•ATICN, CHAIRMAN 8TATII: IN.TITUTION8, VIC& CHAIRMAN
FINANCE AND TAXATION . INDU.TRIAL D&VII:LOPM&NT.
PEN.ION• AND RETIREMilNT • T&MPIUIANCII:
MELT 8UTiERe POUR WELL 8EATEN tGS AND MELTED BUTTER OVER CRUMBLED CRACK£:RB AND e·REAO, Aoo OTHER INGRED IENT8 AND MIX WELL, PLACE IN WELL QREA6[0 BAKING DISH, BAKE �OR AeOUT .5 UINUTE8·AT 350 DEGREES,
����j{:: C, rREO ARRINGTON
.48
CHARLES E. BENNETT MEMBER
2D DJIITRJCT, FLoRIDA
J. W. NORMAN ADMINISTRATIV& ASSISTANT
�ongrt�� of tbt 'llnittb j;tatt� Jpou�t of 1\epu�entatfbt�
IIUflfngton. Jl, C:.
49
COMMrrrda ARMED SERVICES
SECRETARIESt
AUDREY W. STRIN&FEU.OII JEANNETTE CH£SIROUQH SOIIEIS CECU: CHRISTY AIIITA WADSWOR'lll
.J. EDWIN LA R S O N !!TAT!!: TRI!;ASURI!:R
'U�)��§; �� ��l3 � ���
TALLA H AS S E E
Decembe:r: 12, 195.8 .
S C A L L O P E D - - - - - - - - -
1 pt . oysters 2 cups cracker crumbs i tap. salt
li cups ere� sauce t tap . vorcestershire Dash of pepper
Dra.i.il. oysters . Combine cracker crumbs, salt and pepper. Sprinkl.e i cup crumbs in buttered casserole 1
cover vith lafr of oysters . Add vorcestershire to sauce .. Pour cup cream sauce over . oysters . Repeat layers . Sprinkl.e remaining crumbs over top . Bake in moderate oven for about 30 minutes · or until. bl'Olill. Serves 4 to 6 .
so
MRS. JANET BAIN THOMAS JAS. M . MILLIGAN MRS. CHRISTINE MAXWELL BllCRETARY-TREABURIIR
STATE DEMOCRATIC EXECUTIVE COMMITTEE OF FLORIDA
1 ST CONGRESSIONAL DISTRICT:
MRS. MARTHA VAN PETTEN. CHM.
WALTER P. FULLER, VIC!-CHM. ST. PETERSBURG
MRS. PAULINE S . ASH, SECY-·TRE.O.S.
2ND CONGRESSIONAL DlqTRICT;
T. J. JENNINGS. JR., CHM.
SADIE C. BETTS, VIC£-CHM.
3RD CONGRESSIONAL DISTRICT:
L. E. MERRIAM. CHM.
MRS. CEBELLE MEIGGS, VICE-CHN.
4TH CONGRESSIONAL DISTRICT;
HOLMES ALLEN. CHM.
MRS. JOHN LAKE. VICE·CHM.
5TH CONGRESSIONAL DISTRICT:
DON BRADSHAW, CHM.
MRS. G. 0. WAT!(INS, VICE-CHM.
MRS. DOROTHY BRADSHAW. SEC.·TRE.O.s. INVERNESS
6TH CONGRESSIONAL DISTRICT:
T. J. F. KENNEDY, CHM,
MRS. J . T. ROSE. VICIE·CHM. PUNTA GORO.O.
MRS. M I LDRED TAYLOR. SE:c.-TREAS. CLEWISTON
7TH CONGRESSIONAL DISTRICT:
FRANK 0. TAYLOR, CHM,
BTH CONGRESSIONAL DISTRICT:
LE)( GREEN, CHM.
MRS. R U B Y McCH ESNEY. Vlci:-CHM. M.O.OISON
November 24, 1958
FLORIDA DEMOCRATIC VICTCRY ST'EW (Serving for four persons)
Place four whole live, or fresh uncooked, crabs in broiler pan with one pound of fresh shrimp. Pour enough water over crabs and shrimp to just cover them. Grate one small, or medium Florida spanish onion in broiler, with one-quarter of small garlic pod. Boil for thirty minutes. Then pour water (base juice) in which crabs and shrimp have been cooked into double boiler. Place one pound of deluxe fresh Florida lump crab meat into crab-shrimp jiice base. Add eight ounces of cream style corn and eight ounces of small two sieve green sweet peas with juice. Flavor to taste with Lea and Perrin Sauce, accent and salt, then add one and a half ounces of Burgandy wine and allow to cook in double boiler for thirty minutes. Thicken to desired consistency with cracker cl"Wibs. Serve in warm cerial or soup dish.
With every good wish, I remain
Jl1M/bl
51
M. Milligan Chairman
W. A. BHAN09 �Jti:SICI:NT
IRLO BRONSON �RESICI:NT PRO·TEN
ROBT. W. DAVIS SI:CRICTAJt.Y
LEROY ADKISON s•RGEANT·AT•AIIWS
FRED 0. DICKINSON, JR. 311TH DISTRICT
POST OI"I"IC.E II OX 411 WI!ST PALM BEACH, !"LORIDA
SENAT E TALLAHASSEE
CHAR COAL MULLET FLORIDA CRACKER STYLE
Prepare fresh ocean mullet (eating size and type ) in fillets and place on moderately hot charcoal grill, making sure grill is 4 inches or more from the hot charcoals . Then constantly b rush fish with a mixture of melted butter, salt, pepper and (Florida) lemon juice . When one side i s cooked to a golden brown, turn fish over and repeat this proces s . After mullet is cooked remove from . . grill and serve an an outdoor charcoal dinner entree. Note: The mullet and lemon must both be from Florida or the fish will not be up to expectations .
52
COMMITTEES: .JUDICIAftY "8," CHAIItNAN ��
C�����!T���:�VI:RTISINQ,
CONSTITUTIONAL AMENDMENTS COUNTY ORGANIZATIONS DRAINACIII! a WATER CONIIItRVATION EDUCATION INSURAHCI: VlttERANS' Al"fiAIRS, AVIATION, RADIO a T.LEVISIDN
_ _ _)
T H O MA S D . B A I L E Y SUPERlNTENOENT
STATE OF FLORIDA DEPARTMENT OF EDUCATION
TALLA H AS S E E
Escalloped Oysters
1 pint Oysters
1 pint crackers ( saltines
1 stick butter
1/2 cup milk
Salt
Pepper
In buttered casserole put a layer of crumbled cracker
c�umb s , over that a layer of oysters, sprinkle with
salt and pepper and pour over 1/3 of the melted butter.
Make another layer as above . Pour milk over all . PUt
cracker crumbs on top with the last 1/3 of butter.
Bake in moderate over
.53
ROBERT 8. MEYNER GOVERNOR
4 tbsp. butt e r 5 tbsp. f lour 1 c . heavy cream
STATE OF NEw J E R S E Y O FF I C E Ol" T H E G o v E R N O R
TRENTON
CRAB MBAT AU GRATIN
1 c . milk 1 c . freshly grated Parme san Cheese
lb. a l l lump c rab meat ( f resh) salt and pepper to taste
Melt but t e r , add f l our t o make a smooth roux. Add cream and milk slowly unt il cream sauce is thick and smooth. Add cheese , except for three heaping tablespoons. S ince the cheese is salty , now is the t ime t o add sa lt and pepper t o taste .
Mix in the crab meat lightly , be ing careful to preserve it in lump f orm. Turn into a casserole , spr ingling the remaining Parmesan on t op . I f you expect the dinner w i l l be delayed either b y late arr ivals or the hostess ' enjoyment of the c onver sation over the hors d ' oeuvres , br own the casserole lingeringly at 325°; if you want to hurry the serving , bake at 400° unt i1 brown and bubbling •.
If you prefer making the sauce t he day before ; turn the c o ld sauce and crab into the casserole and bake in a slow oven. Once it is hot , you can hasten or delay . Leftovers can be served next
_ night
as hot canapes.
Serves s ix.
Sincerely,
� � �
54_
l OFFICE OL3-�271 TELEPHONES RESIDENCE OL3-!SSI8\
W I LLIS C O LL I N S , C H I E F D E P UTY
JH[EJRBIEIRT 09 }5)1[AJR§lE!Alr�Jr� S H E R I F F
M E M B E R
� � Apuluchicola, Florida
FISH or SHRINP CHC•.'IER (Serving for 6 )
WILBURN MESSER, 0, 5. TELEPHONE MY7-2822
lJ. ounce s of Chop one ll!edium onion and brmm ilil'olive-oil: Dice t hree mediu.'ll !-Potatoes and place t.n pot , cover -,rith water, boil until tender : Add 2 #2 cans of tomatoe::; to br<Y.med onions and cook dmm to a brown gravy : Dice up � bell pepper, 3 stalks
of' celer;, � lemon !� pods of garlic and add to br01m gravy and cook for 10 minutes
then add J :nullet (or 2 lbs . of s hrimp) , salt to taste, b).ack pepper, 2 table spoons of <rorchester sauce, 4 s hakes of tobaa co sauce , . an:l the potatoes >Tater and all' cook for 10 minutes ancl s·erve with steamed rice. ( HulJ.at should weigh about 314 lb. each, & cut �s 2)3lche�go-- {2� Lb. of f is h)
The above is HY mm recipe. J:1'{� Herbert
55
BILLY MATTHEWS 8TH 01�, Fl.DIIDA
MDIIDI CCIMIIITTII 011 AGIICI&.TVU
CCIMIIITTII OII DIIRICT Oil COLUIIIIIA .
�ongrtss of tbt llnittb �tatts J;ou.ut of 1\tprt.Utntatibe
llalflinutm. Ja. &
PICKLED SHRIMP
JACKSOII IIYAH ADIIIIIIITU!MI ASIItTA
Cover 2� pounds fresh or frozen shrimp with boiling water. Add � cup celery tops , � cup mixed pickling spices, 3� teaspoons sal t . Cover and simmer 5 minutes . D�ain, cool with cold water. Peel and devein under cold water .
Alternate layers of shrimp wi th 2 cups sliced onions in shallow dish. Add 7 or 8 bay leaves and cover with this pickling marinade :
1� cup salad oil 3/4 cup white vinegar 2� tablespoons capers and j uice 2� teaspoons celery seed 1� teaspoons salt Dash of tabasco
Mix well , pour over shrimp . Cover and chill .
This will keep at least a week in the refrigerator. Drain and serve with onion rings .
56
�ueriff 0rTiCE PUONE 2·4740 JAIL PHON£ 2-04.65
f i SH CHOWDER
""
'W. P. (BILL) JOYCE • LEON COUNTY MEMIIII:R FLOIIlliA SHERIFFS ASSOCIAnON • NATIONAL SIIERIFI'S ASSOCIATION
TALLAHASSEE, FLORIDA
NOVEMBER 25, 1 958
5 LB. F I SH - (SNAPPER OR GROUPER ) 4-5 OZ. SALT PORK 2 LARGE ON I ON S 4 MED . S I ZE POTATOES 2 QTSo M I L K I CUP CELERY
SALT AND PE PPER 12 CRACKERS
D I CE PORK, ON I ON , CELERY AND POTATOE S . BO I L F I SH I N SMALL AMOUNT or WATER UNT I L NEARLY SEPERATEO F R OM BON E . REMOVE SK I N AND BON E , AND BREAK I NTO SMALL P I EC E S , SAVE WA T E R . fRY PORK I N SOUP POT ( CAST I RON PREFERABLY ) , UNT I L CUBES ARE GOLDEN BROWN . ADD ON I ON , CELERY, POTATOES AND F I SH WA TER . WHEN POTATOES ARE SOr T , ADD F I SH AND M I L K o H E A T , BUT 00 NOT B O I L , ROLL CRACKERS AND ADO TO CHOWD E R . SEASON TO TASTE AND SERVE .
w. P . 118 1 LL11 JOYCE
"'DON'T WAIT 'TIL SUNDOWN TO SLOW DOWN"
57
�beriff Phone LOGAN '1�5131
LESLIE BESSENGER • PASCO COUNTY ME'MBI:t FLORIDA 8llntn'S A8SOCJAT10N MEJI:DI:R FLORIDA ,8lii:RIFI'S DUJtEAt1 DADE CITY, FLORIDA
SEA-FOOD CASSEROLE
Me i i 1 / 2 cup but ter in a large s k i l l e t . Sau t e un t i l golden one s ma l ·l o n i on , pe e l ed and minc ed , and one pound sma l l mushrooms that have been w iped w i th a damp c l o th a n d then quart ered . Take sk i l l e t from heat and remove mushro oms . Set aside to add l a t e r . S i ft 1/3 cup f l our w i t h orte tablespoon s a l t , 1 / 2 t easpoon each nutmeg and Il&Prika , 1/4 t easpoon black pepper and. 1/8 t ea spoon cayenne . Mix together w.i th two cups heavy c ream , 1/2 t easpoon grated l emon r ind and one sma l l bay l eaf' , crumb l e d . Bl end. cream m i x t ure i n t o rema i n ing bu t t er i n s k i l l e t . Add the me a t from a two�pound c o oked lobs t er , cut into chunks , one pound . canned or f r o z e n crab meat , f l aked· , w i th bone s removed. , one green pepper 1 minced , and the co oked . mushrooms . Cover s k i l l e t and. re t urn to very l ow heat . S t rain the l iquid from two quarts oys ters and bring l i quor to a b o i l i n a large saucepan . Add the oys t ers and cook un t i l the edges curl , �out three t o four minut e s . Remove the oysters and add t o the mix tur e i n the s k i l l e t . Beat two egg yolks and m i x w i th one cup c ooked oyster l i quid ( o r , if' you prefer , use 1/2 cup whi t e wi ne w i th 1/2 cup oys t e r l iq u i d ) . Add to the s e afood and m i.x we l l . P u t i n t o a 2-1/2 quart cas s e ro l e , t o p w i th buttered bread crumbs and bake i n a modera t e l y h o t oven , 375° Fahrenhe i t , unt i l c rumb s are golden brow n . Makes e i ght serving s .
Th i s i s a tried and true rec ipe we s erve a t . our cab i n o n M u d R iver on the coa s t n e a r B a y Port . F r i ed Mul l e t , che e s e gr i t s , hushpupp i e s · are the mo s t favo r i t e d i she s . But thought you w o u l d l ike th i s one .
Be st l u ck to . y o u .
S i ncere l y ,
\
58
T. PAINE KELLY. JR., MtnoteaR GORDON GRANGER, MCJ4B&R OR. J. W. COSPER. JR .. MI.M'altJ't DON SOUTHWELL. MUIBI!.R TANPA, f'L.ORIOA IJI, KI:: CITY, P'LOAIDA HOMI!STI'!APo FLORIDA ORMOND flltACHo f'l,.ORIOA
T A L L A H A S S E E November 19, 1958
STUFFED MULlET
A. D. ( BOB) ALDRICH
Split the mullet down the back all the way to the tail but don ' t
cut through the belly skin. Stuf'f him full of a mixture of about � smoked sausage and t chopped onions after thoroughly salting and peppering the inside of the fish . Fold mullet back up and tie together by wrapping string around the fish. All of this should be done Without removing the scales or the head of the fish. Cook over coals for about 30 minutes . Cut the string, spread him on your plate, and get with it .
Mullet so prepared are best served with grits, cold slaw, and coffee . A few drinks beforehand will improve the flavor .
I would also like to make one general comment about cooking game . Most game is overcooked. The secret to proper frying of game, for example, is to have the grease burning hot; get it in and get it out . Quail, particularly, are prone to be dry and unless they are cooked rapidly will lose much of their succulence .
Sincerely yours,
OEF:he
0 . r� a r l e F r y e
tf:t READ �- -FLORIDA'S OWN OUTDOOR J\IAGAZINE
59_
E. H A R R I S D R EW ..JUSTICE
SUPREME COURT
STATE OF FLORIDA TALLAHASSE:E
A fir s t class chowder ca�no t be buil t with a fish that has been o n ice more than an hour or two . After that time the oils become s t rong and dis tas teful and d ominate the flavor of the ul timate dis h . Water used in boiling the heads and back should be held at a min imum so tha t the liquid will have a heavy co nsistency when the chowder is complet ed .
FISH CHOWDER
Clean the head , backbone and throat of an 8 to 10 lb . o r two 4 t o 5 l b . groupers ( preferably the gray grouper or gag ) . Place in a large po t with two or three bay leaves , one clove gar l ic , two or three medium sized Spanish onions and the tops of a bunch o f celery. Add one or two tablespoons Worches tershire sauce , s a l t and pepper to taste and abo u t three pints water . Place t op on pot and boil un til meat fa l l s off bone . Remove fish and pick out a l l bones . Ret urn fish to pot with remain-ing liquid and cooked vege tables .
THEN -
Cut int o 1/2 inch squares one-half pound of s a l t pork and brown in small frying pa n .
IN THE �fEANTIME -
Put i n t o the p o t s 1 can garbazo beans ( or , if not availabl e , four med i um s iz ed diced Irish potatoes ) , 1 can t omat o pas t e , 1 can toma t o es , 1 /4 lb. but ter ( or 1 /8 lb . i f o n a diet ) and the remaining celery cu t fair ly fine . If green datyl peppers are ava i labl e , add one or two cu t in ha l f . \ihen the celery is � done ( s l ight ly crisp ) ADD abo ut 2 lbs . d iced gro uper filet and the bacon and such part of bacon grease as desired . Remove from fire and al low about ten minutes for diced filet t o co ok .
In add i t i o n to the fish filets , there may be added crab meat , s ca l l ops or c lams in s uch amounts as may be des i rabl e . This usua l ly add s n o t only f lavor but incent i ve for much conversation .
A co uple of tablespoons of sherry to each serving is a l s o acc ept able .
EHD : bw
60
SAt'CF: F O R F ISH �IARGl'ERY
2 1 /2 cups f i sh s tock 3 tabl espoons bu tter 3 tabl espoons f l our 1 8 sma l l shrimp , or 1 /2 cup l obster or l i t t l eneck c lams 1 / 3 cup whi te wine 1 /4 teaspoon sal t , paprika 1 /8 teaspoon pepper 1 tab l espoon choppe� oysters 1 ( 4-ounce ) can mushrooms 3 hard-cooked eggs , choppe� 1 /4 cup grated cheese
S immer f i sh stock unt i l i t i s red uc ed t o 1 1 /4 cups . "fe l t butter and bl end in f l our . Add the l iquid grad ua l ly , stirring cons tant ly unt i l mixture thickens . Cook 3 minutes l onger ; cut all but 4 of the shrimp into the sau c e . Add the wine , seasonings , oyst er s , mushrooms and 2 of the eggs . Pour the sauce over the baked fish , toppi ng with the remaining shrimp , egg , and grated cheese . Bake i n 3 50 degree F . oven unt i l cheese me l t s . Serves 8 .
MATELOTTE - Omi t eggs and chee s e . Use only 1 cup f i sh stock . Add l cup whi t e wine , 1 sma l l oni on , minced , and 3 tablespoons burned brandy , serve o ver 2 pound s poache� f i sh or bro i led s t eak .
Phi l ip D . Bea l l
' 61
OFFICE PHONE PRospect 2-2591 HOMI� PHONE PRmopect 3-3611
Doyle E. Carlton, J r. P. 0. BOX 385
Wauchula, Florida
O n e of my fav o r i t e d i s h es t h a t y o u m i gh t i n c l ude i n y o u r "Po t l uc k R e c i p e Bo o k " i s fr i e d w i l d t :�. rkey . C u t t h e b reas t i n sm a l l s l i c e s , o r f i ng e r s t r ips, . b a t t e r t h e m i n fl o u r, a n d jry a s y o u w o u l d c h i c k e n o r s o me o t h e r jo w l . J� i n Ha rde e Co u n t y ,
c a l l i t Fr i e d W i l d Turk e y .
Th i s d i s h i s m u c h l i k e m e , r 1. t h e r s i mp l e , b u t un l i ke m e L 7 t ha t i t i s v e ry g o o d .
Si n c e rely,
it� � Doy;:{;: Carl t o n, Jr .
!JEC, Jr/as
62
MARV I N G R I F F I N
®au-� u£ .ur� Qi}qb"� J\lllutht
November 5 , 1 9 5 8
ROAST WILD T URKEY
1 wild turkey, 8 to 1 0 pounds Salt and pep per 1 / 2 lb. sausage meat 1 / 2 cup chopped onion 1 cup chopped c el e ry 1 teaspoon salt 1 / 4 teas poon p e pper
1 / 8 teaspoon c rushed thyme 5 junipe r be rrie s , c rushed 1 /4 cup chopped parsley 1 cup cooked che s tnuts , chopped 8 cups soft b read c rumbs 4 to .6 slices bacon Melted bacon fat
S pri:n k l .e turkey ins ide and out with salt and pepper. Cook s ausage in a skillet until well done. Add onion and celery; continue to cook until vegetables are tend e r , Add s easonings and b read c rum b s ; mix well, Spoon stuffing lightly into neck and body cavitie s , Clo s e openings with skewers and string, Cove r b reast with bacon slice s and cheesecloth soaked in melted bacon fat, Pull l e g s upward and tie together with string. Turn wings und e r . Place turkey b r e a s t up on rack i n roasting pan, Roast in p reheated 325-de g ree oven 20 to 2 5 minutes per pound, basting frequently with fat, Remove cheesecloth, skewe rs and string. Serve wit� giblet g ravy , acorn squash, b roccoli, corn muffins . and cranberry sauce.
M G : vo
63
E. WILLIAM GAUTIER 28TH DISTRICT
1200 MAGNOLIA NEW aMYRNA IBIIlACH, !"LORIDA
SEN ATE �LAHASSEE
VOLUS IA COUNTY CH I CKEN P ILAU COMMITTEES
CITIES 81 TOWNa, CHAIRMAN
.JUDICIARY "A", VICE-CHAIRMAN
aUILDINGS a· LOANS ClTRU8 PRUITS
II:DUCATION FOREHRY 81 PARKS. . LABOR 81 INDUSTRY
LEGISLATIVE MANAGEMENT 81 POPULATION
MOTOR VI:HICLI:S
Put i nto a l a r g e s t ew pot 1 Hen ( 4 to 5 pound s ) cut up in p i e c e s . S e e t hat t h e l a t e o ld l ady is c ove red wi t h wat e r ( af t e r you have s a l ted e a c h p i ec e s e p a ra t e ly) . S e t t h e pot on the s t ove and let i t s t ew unt i l c h t c ken is tender . T e s t it wi t h your f o rk - when tender take the c h i c ken out and r emove c hecken f rom bone s . Cut p a rt of c h i cken· skin in sma l l p i ec e s . Ke e p c h i c k en s t o c k to use l a t e r .
Cut up in cub e s and f ry unt i l brown 1/2 c up unt i l transpar ent 4 l ar g e o n i ons c ut f i n e . c l e a r enou g h add 1 g re en pepper c ut f ine .
s a l t perk. Add and c o ok Just b e fo r e onions a r e
Mea s u r e i nt o a l a r g e pot ( prefer ab l y an i r on dut c h oven ) 4! cups c h i cken stock ( if you don ' t have t h i s muc h add water t o s tock t o mak e t h i s amount ) Then add the fo l l ow i ng ing r e d i ent s to t h e s t oc k : 1 t e a s poon b l ack pepper 1 p i nc h of al l s p i c e 7 ta b l e spoons Wo rc e s t e s h i re Sauce 1 c l ove of gar l i c 1 hot b i r d pepper 1 t e a s poon c h i l i powder 2 ta b l e spoons s a l t 8 ounc e s o f c a t sup Br i ng a l l of t he s e to a good bo i l t h en add : P i e c e s of c hi cken and skin; 3 c u p s raw r i c e ( wh i c h has been wa shed t h rough s ever a l wat e r s ) Br ing t h is t o a ro l l ing bo i l , t h en .turn f i r e l ow and s t eam unt i l r i c e i s f luffy . ! Do not s t i r w i t h a spoon, us e a fork t o turn over i n t he pot about thr ee or four t i me s ) Th i s takes approxima t e l y two hours t o c ook •
. 64
W. A. SHANDS PRII:SIOI:NT
IRLO BRONSON PRC81D£Nt; PAO·TCN
·ROBT. W. DAVIS 811:CACTAJI\1:
U ROY ADKISON SII:ROCANT·.�T·ARWS
F L O R I D A SE NATE TALLAHASSEE
65
R I C H A R D W. E R V I N ATTORN�Y G I!: N E R A L.
STATE OF FLORIDA OFFI C E O F T H E
A T T O R N E Y . G E: N E: R A L TALLAHASSEE
� -·J�'' ' ;;;i _ll .. ��M-� ;j fl � ��� c? � .� /.� �� �'YYI--<V
� �r� �-_L_u.�� � � ����'
'� � � ��� ���::��· ����� � c:L<V <J<..J � �, -
66
PAUL G. ROGERS 8TH DISTRicr, FLORIO,O,
ROOM I l l , HOUSE OFFICE SLOG.
AOMINI�,O,TIV£ ,O,IIUI'Tf<HT EUGENE A. ROBINSON
HOME ADDRESS: Wr:sr P,o,LM BEAC:II, FLORLO,o,
COMMITTEE:
PUBL.IC WORKS
SUBCOMMITTEES:
Ql:ongress of tbe 1!tniteb �tates �oujjt of l\tprtljtntatibt5
IB11�ington, :10. «:. FLOOO COHTII:OL
RIVD\1 ""0 HARIORS
OVEN-BAKED "SOUTHERN FRIED" CHICKEN
Dip pieces ot butter . Salt potato chips . approximately
P GR : mcd
chicken (preferably breasts ) vith garl ic salt and rgl l in
Place in pan in a 350 oven 45 minutes , or unt i l tender.
67
into melted finely crushed and cook for
(t l!c §p.calt.er'i'f )Rv.ams )taus.e af R.ep-res.cntatin.ef.f JEI_JS>_
,W ::u•lringtvn, ,!B. QJ
. Several years ago I was advertised
as a great frier of chicken but that over
emphasized my culinary abilitie s . It has
been so long s ince I �ried any chi cken that I have forgotten my recipe .
The f o l l ow i ng i s r e s pe c t f u l l y d ed i c a t ed t o "Mr . Sam" .
BUTTERM ILK-FRIED CH ICKEN
Soak one l a rge cut up f r y e r for ha l f an hour in 1 1 / 2 c ups of g o od r i ch b u t t ermi lk . R emove at end o f s o ak i ng pe r i o d b u t do not d r y . R o l l p i e c e s i n f l our , s a l t , pepp e r a n d a t ab l e s po o n o f m i n c ed pars l ey . Brown p i e c e s i n ch i ck e n f a t or hot o i l and b u t t e r un t i l go ld en . Pour r ema i n i ng bu t t e rmi l k i n baking d i sh and a d d b r owned c h i c ke n . Bake unc ov e r ed i n 2 5 0 -d eg r e e o v e n un t i l t e nd e r , o r abo u t 1 1 / 2 t o 2 hou r s .
·
Wond e r fu l w i th b i s c u i t s ma d e w i t h cupfu l o f s t r ong chi c k e n b r o th l i gh t l y t h i ckened w i th c o r n s t a r c h , and a n y g o od bak i ng powd e r d ough .
68
WILLIAM c. LANTAFF 990 HUNTING LODGE OR. MIAMI SPRINGS, FLORIDA
BARBECUF.D CHICKEN
2! lbs . t o 3 lbs . fryers spl i t in ha l f
Sauce t ( F<U" 3 or 6 halved chickens )
1 lb . o l eo 6 Fl orida l imes 1 bo t t l e ho rserad ish 1 tbl . Taba s c o
} · cup vinegar • bo t t l e c a t sup 2 tbl o worch e s t ershire sauce 3 tbl s . s a l t .
'
Heat sauce over s l ow fire to mix ingred ients we l l but d o not bring to bo i l .
The charcoal f i re should origi na1y be around 2 feet from cooking surface a s sauce and fa t drippings w i l l catch f ir e . If u s i ng sma l l charcoal gr i l l where cook i ng surface is only 8 to 10 inches from c o a l s , us e only 10 t o 1 2 bricket t s for. 6! (3 who l e ) chickens . A s t eady c on s tant f ire shou ld be ma inta ined . Chicken ha lves shou ld be ba s t ed and turned frequent l y . I f coals catch fire , d ouse w i th water as the s t eam helps the chickens cook .
Do not s ta r t charcoal f i re wi th kerosene or s imilar l iquid as this wi l l affect taste o f chicke n . The charc o a l shou ld be b urning we l l when the chickens are fir s t put o n s o that int ernal juice w i l l be seared i n , but s tand by w i th a g l a s s of wa t e r in
h and to keep fl ame from burning chicken .
Depending on the amount of coals u s e d , the chickens shou ld cook prope r l y in about an hour and a hal f . If you have a good piece o f hickory a t hand s oak i t in wa ter and i n about an hour put i t on the c oa l s and let the chickens smoke unt i l done ·. To test , pick up chicken ha lves by the l e g . I f the bre a s t por t ion cracks away or breaks off , you ' re ready to eat !
Save a l i t t l e of the sauce to ba s t e your chicken halves ( or quarters ) before s erving .
.69
J OB Tampa St re e t Tampa , Florida
CHICKEN SHERRY
6 double chi cken bre a s t s cut in half J /4 c . olive o i l l/4 lb . but t e r l oni on 4 T. f lo ur 2 can s cons omme J /4 c . t omat o j ui c e l/2 c . dry she rry l/4 bunch pars ley
Ski n chi cke n . Brow n i n olive oil and but t e r . Re mov e , add flour , pars le y , chopped oni on , c o ns omme , t oma t o j ui c e and she rry . Co ok 10 minut e s unti l goo e y . Replac e ch i c ke n i n sauc e . C o ok i n 2 75 degree ove n ( c overed ) thr e e hours . Serv e w i th p lenty of bo i le d ri ce .
Tom Whi take r , Jr . Repre s e n ta t iv e , Hi �lsboro ugh C o unt y
70_
T. H. •'TOMIIY" Aslofd R:IIPIIIUIGITATI'VC, NUL\U COUWTY
41a ALACHUA
ii"DDIUMDutA --...c:M, I"LatDA
7 1
hAft ADYUITI81Ne. VICI: CHAI ... AN '" KDUc:.ATION-PUaiC aa.ooc..
P'O.KSTIIT PUaJC L.AJID8 AMO PA.a:K8
8ALT WATD COM8DVAT10M
STATE OF FLORIDA
0FFIUE OF THE 00MPTROLLER RAY E. ORl'lEN
()OMPTROLL.l...: �
TALLAHA8 8Blll
Thi s re c ipe a s you kn ow i s one that has b e en u s ed a gre at d e a l by our fam i ly and i s very de fini t e ly my favori t e .
REG : J
WESTERN HAMBURGERS
1 Lb . H amburger 1 Cup Chopped Green P epp er 1 Cup Chopped O n i on 1 Cup Ket chup 1/4 Cup Vinegar ( more or l e s s ) 2 Tab l e sp oon s Brown Sugar 2 T e a sp oon s Mu s t ard 1 T e a spoon Worc e s t er shire S a u c e
Cook t ogether hamburg e r , pepper a n d on i on s un t i l don e , s t irring oft en
Add r e s t of ingredi ent s Simme r 20 minu t e s Serve o n t o a s t ed h amburger b un s .
72
2 1 1 7 7 t h S t r e e t Palm e t t o , F l o r i d a November 2 1 , 1958
W e have found ( t hrough n e c e s s i t y , a f t e r a q u i t e e x pens ive campa i gn ) that a g o o d w a y t o e n t e r t a i n a l arge group of campa ign w o rk e r s l o � p o t e n t i a l v o t er s ) is t o s e rve Boyd s B e e f Barb e c u e sandw i che s . A f r i end or a .vo te l or maybe both ) w i l l s u r e l y be f o r thcoming wh en the l u cky sandwich eater t a k e s a b i t e !
BOYDS BEEF BARBECUE
( 1 ) Comb i n e i n a d u t c h oven o r d e ep u t i n s e l l l b . raw ground b e e f l large o n i o n d i c e d 1 can t oma t o pa s t e ( 6 o z . ) 1 / 2 o f 46 o z . can of t o ma t o j u i c e l tbs . c hi l i powd e r l tbs . s ug a r l tbs . A-1 or w o r c e s t e r s h i r e s a u c e 1 tbs . v i n egar 2 t s p . c e l e r� s e ed sal t and peppe r t o taste
( 2 ) C o ok s l ow l y f o r o n e hour
( J ) Add 1 r e g u l a r can c o rned 'beef for e a ch pint of s a u c e ( th e a b o v e r e c ipe mak e s s l igh t l y over one qua r t )
( 4 ) S immer abo u t 1 0 m i nu t e s - s e rve h o t on buns .
U s i ng 2 c a n s c or n e d b e e f and l quart of s a u c e the abo v e r e c ipe makes 26-JP g e n e r o u s s a nd w i ch e s . Of c o u r s e th i s can be u s ed for the fam i l y by 6 u t t i ng the r e c i p e in h a l f !
w-� 4v /� R e p r e s e n t a t ive , Mana t e e C o u n t y
73
Novemb e r 24, 1 9 5 8
F A R R I S B R Y A N T P. 0. BOX :S 6 3
OCALA, FLORIDA
1\tARION 2 · 8 1 2 ]
P o o r Ma n 1 s Fi lle t
Whenever the cooking c ho r e s are left to me on a s umm e r evening, the tas t e s o f the c hildren and my own limi t ed abiliti e s l e ad me to a r e ally s avo ry pi e c e de r e s i s tanc e : the poo r man' s fille t .
S li t a wiene r l eng thwi s e so i t will open lik e a book, pl ace . s live r s of dill pickle and Ame ric an c he e s e the length of
the wiene r , c lo s e it up, wrap it in b acon, and cook it o v e r a charcoal fire s prinkl ed wi th hic ko ry s awdu s t . W h en cooked to t a s t e , pl a c e it b e tw e en a ho t roll which has b e en b ru s hed wi th bu t t e r f aintly flavo r ed wi t h garlic and bri efly ·
toas t i t over the fi r e . S e rve wi th a favo r i t e drink and try to ge t a round o f ' 's e c onds 1 1 r e ady for your c u s tome r s .
With b e s t wi s he s , I am,
FB j t
74.
W. A. SHANDS PfiESICENT
IRLO BRONSON
�RKSIDKNT PRO·TEM ROBT. W. DAVIS
SECRETARY
LEROY· ADKISON SERGao\I'(T·AT·ARMS
(HORRY) HAIR 17TH DISTRICT
l..IVE OAK, Fl..ORIDA
F L O R I D A S E N A T E TAJ.J.AHA�!OiiER
24 Novembe r 1958
BLENDED H.Umummn . I purchase a s much round steak as I think i s needed and then have i t ground into hamburge r . Then according t o tas te , I add S teak Sauce , Worchester Sauce , Mustard , Ket chap , pepper and Ga r l i c Sal t . A l l of thi s i s b l ended into and mixed w i th meat before cooki ng . I then make my pa t t i e s and e i ther fry this conco c t i on in but t e r , o r cook them over charcoa l . In any event , you wind up w i th a juicy, f lavorab l e hamburg e r . I then serve them w i th l et tuce , tomato and onion and you m i ght add mayonna i se , i ·f des i red. A l l of this i s done according .t o the cook ' s taste , and of course I use hamburger buns .
S i ncere l y ,
�
75
RICHARD W. ERVIN ATTORNEY GENERAL
STATE OF FLO RIDA O F" F" I C E O F" T H E
A T T O R N E Y G E N E R A L TALLA.HASSEE
October 16, 1958
HAMBURGERS
1 lb . ground beef 1 cup water 1 teaspoon salt
J. ROBERT McCLURE FI RST ASSISTANT ATTORNEY GENERAL
Mix beef with hands, adding 3/4 cup water gradually until mixture feels light . Make into five man size hamburgers . Grease pan slightly to keep from-sticking, heat, plac·e hamburgers in pan and cook until brown on one side before turning . Don 1 t mash and don ' t let burgers touch each other. Turn and cook on other side until done and brown . Take up and add remaining 1/4 cup water in pan. Let simmer a few minute s and pour over burgers which have been placed in double boiler to keep warm until t ime to serve . If not plagued with neces sity to reduce, add small lump o f butter on each meat patt�e . Patties are soft, juicy and l ight - won ' t bounce if droppe d . Place in bun, add cole slaw, favorite condiments and if strong of heart a slice of bermuda onion .
� J . Robert · McClure
76
Bralley Odham
R. B. Tudor
Ingredients:
P . o. Box 1599 o Banford, Plorlda o Phone Fairfax 2-1501
RALLY BURGERS
1 lb. Ground Beef 1 medium-sized Onion (chopped finely) 1 / 2 cup Catsup 1 tablespoon Mustard 1 teaspoon Worche stershire Sauce 1 / 2 teaspoon hot sauce 1 tablespoon Vinegar 1 tablespoon Sugar
Cook beef over medium heat until each grain separates. Salt and pepper to taste. Add onion and cook about ten minutes. Combine other ingredients and add to meat and onion. Simmer for 20 to 30 minutes. Serve on bun. Makes 6 to 7 Rally Burgers.
Sincerely.
JBO:lt ��-
77
M ETROPOLITAN DADE COUNTY • FLORIDA · OIP .. ICa Ofl' MIETftO�OLITAN S H !! R J P' pr
-iJAo• COUNTY COURT HOUlE
MIAMI 12, II' LORIDA
P'R 7- l lt l
1 l b , g�ound beef 1 can tomatoes
P U B L IC SA FETY DE PARTMENT
MACARONI AND MEAT SAUCE
6 os , can Boyardee �paghetti �auce ( the � i & e of th is depend� on amount of meet used )
1 can � l iced mu�hroom�
Brown meat in enough o i l to keep from �ticking in heaTy Crying pay or e lectr i c frying pan ; add canned tomatoe � , Boy-Ar -Dee sauce and mu�hrooms . Flavor to suit taste with sal t , dash of sugar , etc . Let s immer s l ow ly for about an hour , or unt i l it ha� thickened suff i c i ently and flaTored to suit ta�te ,
T.]K:eb
Serve over elbow macaroni , spaghetti or macaroni · she l l s ,
(We don ' t use any onions , gar l i c o r other s easoning because th is is inc luded in the canned sauc e , )
78.
� - . �. Director
�ra'3itionaUu ���v�� at t�� $aLL of -th� Sp�af�� of -th� 3-(ou�� or ��,����ttt�tiv�� �u�in9 th� bienni�( j(o�i�a ��{Ji�Latu.��.,
79.
W. A.P����t�� lRLO BRONSON
Plll:SIOENT P�O·TEM ROBT. W. DAVIS
SCC:�CTARY
LEROY ADKISON SC�GI:ANT•AT·ARMS
JOE EATON 13TH DlaTRICT
11aa DUPONT BLDG, MIAMI, P'LORIDA
COMMITTED: CORPORATIDNa, CHAIRMAN
INDUSTRIAL . ATOMIC IU41:RGY, YICI: CHAIRMAN
.JUDICIARY "•"• YICI: CHAIRMAN llDUCATION
,.ORilaTRY II PARKa . M18Cili..LANI:OUa
'P&NSION8 II CI..AIN8 PRiaONS II CONYICTa
PUBLIC HI:AI..TH PUBLICITY II AOVI:RTISINO
WllLI"ARil
SE N A T E TALLAHAS SEE
December l , 1958
My favorite recipe i s probab ly the last remain ing formula upon which there is c omp l e t e agreement in the F l6rida Senate .
The rec ipe : P u l l a me s s of Jefferson County
green peanut s . P lace rn wash ket t le f i l l ed with \vac i s sa River water. (much salt added ) . Boil over " light ' rd knot " fire for sev�ral hours t ci taste ( t ime of boiling w i l l depend upon t ime needed for corresponding social activ i t ie s ) . Serve about " dusk-dark" with appropriate beverage to those persons who apprec iate the f in e r things of life .
I n c idental l y , t h i s r e c i p e can b e fol lowed with l i t t le d ifficulty i n Dade County and throughout the state -- save for the Wac i s sa Riv er wat e r .
With b e s t regards , I am
Sincerely your s ,
�-JE : md
80
POST OFFIC,: 90lll: �SSI
LAW O F F I C E S
CA L D W E LL, PAR K E R , F O S T E R , M A D I G A N , O V E N & M O R IA RTY B R OC K . B U I L D I N G
M I LLARD F'. CALDWELL
JULIUS F. PARKER
LEO L . FOSTER
TALLAHAS S EE, FLORIDA
October 7, 1958
Here is a recipe that i s to be s e rved on one out- sized platter. It ' s my:
Corn Pone:
Mlllet:
Onions :
MFC/hc
R ecipe for Ambrosia
Made with water ground meal mi .xed ·with hot ,.;ater and salt - cooked to a turn. Fresh - s easoned and deep fried to a crisp. Hot, slice and on the side,
Sincerely,
\rz:··ll
82.
JOHN A. MADIGAN, JR.
WILLIAM J. OVEN, JR. JOHN 0. MORIARTY
�!!!Iillis �. cfllH.c Oiall Wnflllru, �lorilln
October 6 , i958
I had an old friend once that taught me how to cook Pine-B-ar\( Stew
You take a stew pot and pour a sma ll portion of water in bott;:om, Then p lace a layer of speckled perch or chicken which ever is conveni ent . Then a layer of s l iced onions , then another layer of onions and. perch unt il pot is f illed , . Apply salt and pepper to taste bet;ween each layer. Place layer of pine-bark on top to hold in s t eam and cook unti l well done ,
·
· Serve whi le hot with either baked or french fryed p6 tatoe s . Use a sprig of parsley or dogfenne l for garnish .
Th is is del ic ious made with squirrels when camping out on a hunting trip .
83
DOYLE E. CONNER, SPI:AKER LAMAR BLEDSOE, CHilli' CLJ:RK
F L OR I DA
JACK C. INMAN COMMITTEES: R!!:PRESENTATIVE, ORANG£ COU�TV N ovember 2 6 , 1 9 58 APPROPRIATIONa
.JUDICIARY II (CRIMINAL)
EDUCATION-HIGIHIUI LI!ARNINGi
912 FLORIDA BAN K BLDG,
ORLANDO, FLORIDA
There is one me a l tha t shou l d not be l e ft of th i s c o okbook a nd that is the one s erved by H i l l G r i f f i n at h i � annual leg i s l a t i v e hun t i ng in Z o l f o Spring s .
o u t Ben party
It c o n s f s t s o f the f o l l ow i ng : C o oked wild r i c e topped w.ith s oupy b l ack e y e d peas and chopped o n i o n and green pep�e� . For the meat d i sh "fat back" a l s o known a s Georgla . . c hlcken , s l i c ed and par-bo i l e d fi ve m i n u t e s and fried c r i s p e i th e r w i th or w i thout a l ight c o a t i ng of f l o ur ._
Ver y t r u l y your s,
J C I : dh
84
W. A. SHANCS PRESIDENT
JRLO BRONSON PRI!SIDI!NT PRO·TEM
ROBT. �(:��r�� L1:ROY ACKINBON
SB;RCI I:AHT·AT·ARMS
COUGLAS STENSTROM
37TH DIIITRICT
SAN,.ORO, ,.LORIDA
CHAIRMAN CITRUS ,.RUITS CO.MMITTIUI:
YICE·CHAIRMAN I..IVI:S"':0Ck COMMITTEE
TALLAHASSEE
November 24, 1958
S E N A T E
COMM ITTEES:
I:DUC"TION GENER"I.. Ll:liiiiLATION
IN DUSTRIAL 6 ATONIC .. N.itGY L;���!��t::��y
• v�:�!��A::�A�=• AVIATION, RADIO 6 TIILII:VIIIION
STATE I NIITITUTIONII
Frankly, I am a very plain person and my favorite dish is a very plain one. I t i·s s imply this :
A layer of cooked whole- grain rice topped with fresh field peas , sprinkled with chipped onion, and surrounded with toma to wedges .
When my wife wants to surprize me, the above is what she fixes , and I cut up the tomatoes and mix them up good with the peas and onions and rice. This, with cornbread and milk, is my favorite dish.
S incerely,
�tr=
DS : nb
85
A. S. (SYD) H�RLONG, JR.
P'II'TH 0..,-,ucr, PLOfU�
�ongrt�� of tbt 'i!tnittb i>tatt� · . _,ou�t of l\tpre�tntati&e�
111111.6'111ngton, :B. C:. Leesburg, Florida December 8, 1958
I can•t cook, period. However, I do havo. a favorite dish among the many which my wife (the world 's best cook) does to perfection. We ·call it "Barbecue Beans " , and this is how !1rs . Herlong says it is made:
Sauce:
�\tick butter 1 tablespoon ·bacon grease 1 tablespoon floUr 1 cup C!!,tchup J; cut chi1i sauce 2 tablespoons vinegar 1 teaspoon sugar Salt, pepper 2 teaspoons Worcestershire sauce 1 small ·onion, chopped 1 cup diced celery 1 cup ·.water
COMMlTTEEON WA,Y� AND MEANS
HOME ADORU81 LEESBURG; FLORIDA
Melt butter and bacon grease over low heat. Add celery and onion. Cook, stirring constantly, until soft but not brown. Add floUr and stir until smooth .
Add other ingredients and cook slowly for 1 hour, stirring occasionally. · Sauce may be made a day ahead and refrigerated.
Oook 2 pounds fresh green beans in ham stock until tender.
ASHJr: acw
86
ROGER D. FLYNN
GEORGE N. JOHNSON ROO im A. DIXON
PICKLED BEANS 2 cans Blue Lake va riety cut beans drain and save 1/4 cup l iq u i d
ARCHIE ADAIR
J, N . DEMPSEY
Layer the beans w i th sweet onion ri ngs in ei ther a crock or g l a s s jar . Pour the CO l l owing mixtur e over the beans and onions !
Hea t :
t cup vinegar 4 cup s tring bean l iq uor } cup sugar 2 tablespoons o i l
The se are best made a day ahead--serve c o ld e i ther wi th buffet or barbecue .
87
CAMPB E L L' T H O R N A L STATE O F FLO R I D A TALLAHASSEE .J U STICE
S U P R E M E C O U R T
CHARLESTON RICE and TOMATO SAUCE
Chop 1 large onion and brown s l ightly in 2 table spoons bacon drippings . Add 3 tablespoons chopped green pepper , 1 large can
·
tomato sauc e , 2 tablesp9ons brown sugar , and salt and pepper to tas te . Le t s immer unt i l o f thick c onsis tency .
Cook 1 cup rice and s team in c olander unt i l ready to serve .
Serve rice with generous t opping · of tomato sauc e .
(Rec ipe adequate for four unl e s s all are native s of Charle s ton . In that event, doub le quantitie s of each item. )
.� I am t o l d that when I w a s grow i ng up t h i s
r e c ipe was gen e r a l l y appr o v e d as the pab u l um
of the d ay f o r the n o u r i shm e n t of i n f a n t s .
c . 'T .
88
MABRY, REAVES, CARLTON, FIELDS & WARD AtTORN EYS AND COUNSELLORS AT LAW
Twi:LF"TH FLOOR FIRST NATIONAL BANK BUILDING
P. 0. Box 3239
TAMPA, FLO R I DA
My favo rite - for the Di s c r iminating only - the very Elite :
ARTHUR L.ANOI!:RSON
GiOOINOS E . MABRY 0. K . REAVES
DOYLE E . CARLTON 0. WALLACE FIELDS DAVID ELMER WARD
EDWARD 8. ROOD
MICHEL G. EMMANUEL
Wlvl . REECE SM ITH, .JR. MARVIN GREEN
,J O S E F' H A. MCCl.A I N , .J R
A . BROADDUS LIVINGSTON
THOMAS L. MARR
M. TERRY M'i'NAB
HARVEY V. DELZER
PEAS BACON (RAZORBACK) CORNBREAD ( PREFERABLY YELLOW)
Pea s , variety: Some prefer black-eyed . . For me blue, gray or brown in the proper s e tting are just as good. Other s prefer Lady Pea s . With my youth the s e have a r omantic appeal .
Bacon (by all means razorback) : This gives a s t reak of lean and a streak --- of fat "not too strong, not too mild, just ri ght ".
Cornbread: Yellow preferred, although "corn pone " is hard to beat .
P r e p a r a t i o n :
Peas - Shell and snap with c a r e , with enough snaps to fur nish fo r a g e . T h e s e add to the flavor as well. Caution: w a s h hands c ar e fully before snapping and shelling.
Bacon ( r azorback) - Boil in water for a few minute s so the flavo r will be
thor oughly diffused , then add the Pea s . Water c an be added from time to time , which is important if unexpec ted co mpany arrive s and added volume is needed. Then, too, it gives a "likke r " with a flavor all its own. The s e , by all means, must be cooked in a black iron pot. This give s flavor, as well a s a c olor that conc eals any trash.
·
C o r nbread - If yellow, add to the meal such e g g s and milk . as may be on hand. This adds flavor , prote in and c la s s . If making c o r n pone, s imply mix the meal with water and salt, seasoning to taste . Some people a r e fre sher than othe r s .
C a u t i o n
Don't invite too much company - you wo n ' t have enough to go ar ound .
Side dish - Swamp Cabbage - properly prepared has exqui site flavo r though not much strength. I had 'a friend who said that during the depr e s sion he lived on s wamp cabbage until he got so weak he couldn 't cut them. The tender buds should be c arefully c o oked, as mo s t vege table s , with "r azorbac k " flavoring, salt and pepper to taste. Cook until they are too thin to eat with a knife and fork and too thick for a spoon. Once you take a taste, you will get them down some way.
89
OP'fi'ICE PHONE TILDEN 8·3881 ADIDENCE PHONI: TILDKN 1·280f
/ E. P. MURPHY
DEPUTY . I . '
. ROBERT ��UCKE�S, SHERIFF oscloLA COUNTY ·
JD88lNMEE. J"!.OBIDA �J • �
October 8 , 1958
When favorite food is mentioned, I usual.q thin�> ot swamp babbage and I'll tr;y to vrite dom the vrq I llke to cook it. Of course, as ever;y born-and-raised Florida Cracker koows, it ' s best cooked outdoors in the woods but it 1s possible to cook it in the kitchen am still come up ld.th eomething realq tit to eat. All 8110ther old Florida Cracker oooe told me, the nuiin thing to remember iii fixl:ng swamp cabbage is to use only the part :you can break 'With :your fingers and :you'll keep fro_m getting an:y of the bitter p art.
SWAMP CABBAGE
1 heart of cabbage pala . 8 slices (3x2 in. ) white bacon, diced and tried crisp S tablespoons bacon drippings 3/4 cup undiluted evaporated milk 1 teaspoon salt pepper to taste
Cook Cabbage (broken into small pieces instead ot being cut ld th a kn1i'e) in boiling salted water until tender. Just before serrl.ng, drain,and add the bacon bits, bacon drippings and evaporated milk. Stir while reheating for about ti ve minutes.
Sincereq,
��,t� I '
--. �'.!'"' ... ,__,...
90.
SWAMP CABBAGE \HTH OYS TER S
In a sma l l amou n t of wa t er , s a l t and pepper , c o ok
sma l l pie c e s of ham or bac on unt i l t ender . To thi s add a
freshly cut swamp c abbage . Le t c o ok abou t 2 0 minut es . The n
add a pint of o y s t ers and s ome bu t t er. Let c o ok unt i l oys t e r s
cur l . Add a l i t t l e m i lk o r cream j u s t before s erv ing .
W . Tur n e r Dav i s
91
FLORIDA RAILROAD AND PUBLIC UTILITJES COMMISSION ALAN S , B O Y D
C H A I R M A N
J E R R Y W , CARTER
C O M M I S S I O N E R
BOLLING C . STANLEY
EXECUTIVE SECRETARY
T A L L A H A S S E E
W I L B U R C . K I N G
C O M M I S S I O N E R
As you kn ow, I am g en e r a lly r efe r r e d t o as a " ch e a p p ol i t i c ian"
and m y t a s te s in f o o d s have alw ays b e e n ju s t o r d ina r y th in g s .
F o r a great many y ea r s a f te r I wa s m a r r ied a nd w o uld b e aw a y
on a t r ip I would wire my wife " Put on t h e c ol l a rd g r e e n s a s I am c om ing h ome " . A s t ime we nt on I d e v e l o p e d a t a s t e for
we i ners and s our kraut and w auld wire my wife t o have a b i g
p o t c o oke d whe n I g ot h orne . I a m al s o e s p e c ial l y fond o f
s pa getti and m eat b a l l s . The s e a r e al l s u c h o r d inar y f o od s
and I s up p o s e m o s t eve ry o ne w o uld c o ok the m j u s t the s am e .
D on ' t get m e wr on g and thi nk the s e a r e the only th in g s I eat, a s
I have a t r emend o u s appe tite and eat anyth ing t hat i s p l a c e d
b e f o r e m e .
JWC : g ch
Si nc e r e l y , h jy f!uq_z t3 JERRY W. CAR T ER
Chairman
SAUF.HKRAUT CASSEROLE
2 cups s a uerkra u t
1 / 2 t s p . c a r away s e ed
J / 4 lb . frankfur t e r s , cut i n ha l f l e ngthw i s e and smeared w i th
prepa r e d mus t a rd
3 s ma l l o n i ons
3 bay l e a v e s
6 wh o l e c l oves
C omb i n e the s a uerkraut w i th th e c a r away s e e d s . Arrange the s au e rk ra u t a nd the f'rankfur t e r s i n a l t erna t e l ayers i n a c a s s e r o l e . The t op l ay e r sho u ld be s au e rkra u t .
S t ick 2 c l ov e s i n t o e a ch o n i o n , the c l o v e s p i n n ing the bay l eaf to the o n i o n . Lay o n t o p of the s a u e rkraut wi th the
s p i c e s id e d own . Add 1 / 4 cup o f wa t e r . C ov e r and bake i n
a 3 5 0 degr e e oven f o r 3 0 m i nu t e s . Remove the s p i c e s f r om
the o n i o n s b e f o r e s e rv i ng . S e rve w i t h f r e s h h o r s e ra d i sh . S erves 2 .
92
GEORGE WATTS, JR. • WASHINGTON COUNTY MEMIII'It noliOA SHD.li'J'll .teSOCU.nOif ClllPLEY, FLOIUDA
I gue s s this will be the simplest of all the recipes you'll receive but we s e rve the dish and many are the compli ments I have received on it. We most usually s e rve it along with fried fish and Hushpuppi e s . T h e amount o f e ach ingredient used, I don't know because I just take s ome of this and that, and I don 't know of any name to call it beside s "Chee s e Grit s " .
CHEESE GRITS
Put your grit s , s alt and wat e r in a pot and boil (the longer the better because the longe r you cook grits the better they become ) . .An hour won't hurt. .A few minut e s before you take the grits up, cut into cube s a quantity of old timey .American hoop che e s e , put the che e s e into the grits melting and stirring the melted che e s e into the grit s . .As s oon as the two are blended t ogethe r, take it up and s e rve hot. It ' s deliciou s .
93
WILBUR c. KING FLoRIDA RAILROAD AND Pvauc UTILITIES CoHMI8SION
TALLAHASSEE, FLORIDA
February 10, 1959
S PAGHETTI VEGETABLE PLATE
Serving for 2 To spaghetti s uffic ient for two p lates add the
f o l l owing sauce :
Us ing heavy tomato and ground . mea t sauce , add one Be l l Pepper cut in sma l l s li c e s ; 1 onion ; 4 s ta lks hearts of c e lery chopped . Cook toge ther and s erve over spaghe tti sprinkled with grated che e s e a c c ording to ta s te .
When ready to s erve thi s . i s fit for a King , as we l l a s a Queen .
WCK : d lm
94
Sinc erely yours , . � �� .� WILBUR C . KING 1 -r-- j/ Commi s s i oner . .
Being somewhat of a one-dish type of food love r , I am submitt ing two rec ipes , both .of which may be somewhat di fferent than usual �
EGGPLANT CASSEROLE
1 eggplant , pared , and cooked t i l l soft 1 l b , ground meat 1 egg about ten sal t ines about 1 cup m i lk 1 tsp, salt pepper 1 onion chopped
Saute meat wi th chopped onion , mix with eggplant which has been cooked and drained , Crumb l e crackers and add to meat mixture along with eggplant , Put i n greased cassero l e a n d bake about 1 hour a t 350° ,
LIMA ' S m-m-m GOOD
1 package frozen baby l imas ( or 1 can , dra ined ) 4 s l ices chopped bacon 1 bay leaf 1 cup tomatoes 1 tsp. sugar pinch of salt dash pepper 1 chopped onion
Brown chopped bacon , remove and set a s ide , Brown oni ons , then add bacon , bay l ea f , toma toes , sugar , salt & pepper , and baby l imas , which have been co oked , Then cook ingred ients over l ow heat about fif teen minutes ,
FSR:gc
SKly, fi''v-:, , r-r--Emmett S , Roberts
95
LAW OFFICES F U L L E R W A R R E N
61� AINSLEY BUILDINO MIAMI, fLORIDA
FRANI{LIN 1-1901
October 10 , 19 58
My favorite rec ipe i s one by the late Senator Huey P. Long of Louis iana on the methcd of making potlikke r . I do not have it on hand now, but I have written Louis iana Supreme Court Justice John B. Fournet for it.
Let me s ay that around B lounts town, R . F. D. , potlikker was regarded as s e cond only to a c e rtain illegal bever age in stimulating quality, and that it was widely h e ld to be the most nou r i s hing o f all li.quids , s ave and except mi.lk, t o b e had in that s plendid and enli ghtene d area of Florida. In fac t , potlikke r was c onside r e d to be almo s t fit to be administ e r e d as a s ac r ament. A gain, in rural re gion s , potli.kke r was - - and, perhap s , i s - - one of the most nour i shing foods fed t o infants after weaning.
C H I E F' .J U S T I C E
.J O H N 8. F O U R N E T
ASSOCIATE .J U S T I C ES
A M O S L . PO N D E R
..J O E B . HAMITER FRANK W . HAWTHORNE E . HOWARD McCALEB HAROLD A. M O.iSE .JAMES D. S I M O N
Dear Fulle r :
Yours v�:::.;� and' sincerely,
r· FULLER WARREN
j>uvr-t� QJo-ur-t STATE OF LO U I S IANA
�tkn ®dtmtil
October 1 3, 1 9 5 8
I have managed to run down the rec ipe for Huey ' s potli.kker for you, and enclose a c opy herewith as c opied from the C ongre s s ional R ec o r d .
With w a r m pe r s onal re gards and bett e r .wishe s , I am
96
EXCER PT FR OM VOLUME 79 OF THE CONGR ESSIONA L R EC O R D , PA R T 8, PAGE 9 1 2 3 (7 9th C ong r e s s , 1 st S e s s i on) : (By Senator Huey P. Long. )
It is very important that what I say he re shall be c o r r e c tly printed
in the Cong r e s s i onal R ec ord, and that it shall be taken to heart and learned by every
Member of the Senate.
Now, I come to potlikk e r . Now, I will give my rec ipe for potlikke r . F i r s t let me tell Senat o r s what potlikker is, Potlikker i s the r e s i due that remains from the c ommingling, heating, and evaporation ( laughte r) - anyway,
it is in the bottom of the pot ! (Laught e r . )
He re is how potlikker is made . F i r s t you get s ome turnip greens .
You have to wash turnip g reens many time s . One of the principal r e a s ons why people
do not like turnip greens is that they nev e r do get them clean, " Y ou have to wash them a lots of time s , • • said Cato, "lots of time s . • • They always call him "Cato. "
( L aughte r . )
Take the ordinary green, turnip greens or mustard greens, though
turnip greens are bette r than mustart1 greens. Turnip greens c ontain more mangane s e
than d o mustard g r e e n s . The t r ouble with turnip greens i s that m o s t people never get the greens washed clean, Sand i s always in them. You have t o wash them and
wash them and wash ' them, particularly if you have not any flowing wat e r . If you have good flowing wat e r to showe r them with, you c an wash them more eas ily. But you
have to wash them plenty of time s . In order to get every vestige of dirt and s and and grit out of the g r e ens you have to wash them many, many time s .
That i s the fi r s t thing you do - wash the g r e e n s . Y o u wash the
turnip with the greens or you can c ut the turnips off and pe e l them and was h them by
themselve s , and then wash the gre ens by themselves if you want to do it that way.
A l l r i ght this far ! Then you take the greens and turnips and put them in the pot, R e member thi s : Do not salt them. Do not put any salt, do not put
any peppe r , do not put any mustard, do not put any kind of s e a s oning in the pot with them. Put the greens in the pot. C llt up the turnip s . The turnip g reens c ould be cut
up a little, too, Put them all in there togethe r .
Then when you get them all i n the pot togethe r , put i n a s i zable
quantity of wat e r , I should say about as much water as you have of turnip greens. Then
put in there a piece of salted s ide meat. I would s ay if you had a pot of turnip greens
about two-thirds the size of this wastebasket which I hold in my hand, or perhaps
three -fourths that much, you ought to put about a 1 - pound hunk of s ide meat that is
sliced, but not clear through, just down to the skin part. Put about a pound of s ide
meat in the r e . That s ide meat is just salty enough and has just salt enough in it that
it will properly tempe r the turnip g r e ens when it has been c ooked enough. That will
be all the s e a s oning that is needed.
When you have c ooked the g reens until they are tender and the turnips until they are tende r , then you take up the turnips and the g r e e n s , and the soup
that is left i s potlikke r . (Laughte r . )
That b r ings on the real question of the art of e ating potlikk e r , the
matter of consuming potlikke r. Y ou draw off the potlikker and you eat it s e parately
from the turnip greens .
( A t this point M r . Long yielded to M r . M c C ar ran, who suggested
the absence of a quorum, and the roll was c alled. ) * * * * *
I was at the point whe re I explained the c ooking of oyste r s . I was just down to the pre paration of potlikker, and had gotten through the fi r st stage s of the explanation of how to prepare potlikke r . I had explained everything except to tell that
the turnip greens must be c o oke d long enough. One great trouble here is that they ne ver
cook the turnip gre ens long enough. Do not c ook them too long but c ook them long enough. Do not steam them. Y ou have to boil them.
I have stated those rec ipe s for the R E CORD this afte rnoon s o that
they may be had by all Memb e r s of the Senate and by the public at large tomorrow .
. 97
SUPREME GOURT OF FLORIDA
G L E N N TERRELL C H I I!: I'" .J U S T I C E
ELWYN THOMAS T. FRANK HOBSON B. K. ROBERTS E. HARRIS DREW CAMPBELL THORNAL STEPHEN C.O'CONNELL
T.ALLAHASSEE
SQUASH SOUFFLE
2 lb s yellow s quash 1 small onion t cup evaporat ed milk t cup powdered mi lk
2 t b . su.�ar
1 e&ig
GUYTE P. McCORD CL.I!:RII.
D. B. MAYO, JR. MARSHAL
1 s cant cup grated cheese 2 tb. but ter or subs titute 1 t s p . salt
Cut squash and onion and cook unt i l tender i n s mall amount water. Break up lirhtly. Add milk , e�g , but t e r , che e s e , salt and s ugar . Mix . Pour in greased baking dish and sprinkle w i th but tered bread crumbs .
Bake in J 5 0 degree oven f or about 25 minut e s or unt i l firm.
98_
J O H N R. R I N G 1 2 0 1 - 1 4 o u P O N T B U I L O I N G
M I A M I 3 2 , FLO R I OA
Parsley Steak Rolls
2 lb. 1 /4 inch lean round s teak 1 /2 lb. mushrooms 1 cup choppe d parsley 3/4 cup chopped onion 1 cup grated Parmesen chee s e
salt and pepper 2 tbsp. fat 1 can condensed beef
consomme 2 tbsp. corns tarch
If meat i s too thick, pound to 1 /4 inch. Re s e rve mushroom c rowns; chop s tems and sprinkle ove r meat along with parsley, onion, and che e s e ; s eason with salt and peppe r. Tightly roll each piece of meat; fasten with toothpicks and lace with s tring. B rown slowly in hot fat. Add mushrooms and consomme. Cove r; bake in moderate over ( 350) 1 hour and 1 5 minute s, or till tende r. Remove meat roll s . Combine co rnstarch, add to g ravy and cook and s tir till thick. Clip s tring and remove from roll s . Make s 6 s e rvings.
I
99_
�· .J }� R . R i ng , Chairman F�ida State R acine Commi ssion /
DOYLE E. CONNER, SPEAKER
FLORIDA
HOWARD LIVINGSTON RII!:PRESI!NTATIVI!, HIG HLANDS COUNTY
sox 246 SEBRING, FLORIDA
MACK N. CLEVELAND! .. SPU.KER PRO TI!MPORE A-
LAMAR BLEDSOE, CHII:P' CL.I:JtK
COMMITTI:II:••
El.llCTIONS, CHAIRMAN CITRUS
EDUCATION-H IGHER LEARNING FINANCE AND TAXATION
JUDICIARY 8 (CRIMINAl.) PERSONNI[L
PUBLIC HI:Al.TH
EYery once in a while my wife decides to put me on- a diet and this is what she serves . By the way , thi s recipe vas ,;iven us by a very dear f'riend , Brovn·ie McAlister.
JAMBALAYA
N o . 2 can Canned Tomatoes 1 1 /4 pounds ground round steak 1 onion 1 cup celery J /4 cup dry rice 4 oz. can pimiento 4 oz . can mushroom� 1 tbsp. Wesson Oil 2 tbsp. catsup Worchestershire Sauce to taste
Brown the steak in hot Wesson Oil . Add other ingredi ents ( chopped ) . Season with salt , pepper & Worchestershir'e Sauce ( if' desired ) . CoYer tightly ,·· leave unit turned to highest position unti l f'ood begins to steam . Then turn to simmer or of'f . Continue cooking for one hour . Do not lift cover during cooking period .
NOTE t This wi ll f'eed the whole f'amily.
Yours sincerely,
�� m./w
.100 :
JULIAN R. ALFORD, OHAIRWAN T. PAIN£ KELLY. JR., Mnun.R GORDON GRANGER. Mf!J.tiiER OR. J. W. COSPER, JR .. MIINPitn DON SOUTHWELL, MIIWOI:IIt TA1J...AHAGSEC, f't.OLitiOA. TAMPA, FLORIDA LAK.t.: CITY, f!LORIOA HOMR.TIIAO, FLORIDA ORWONO DEACH, FLORIDA
T A L LA H A S S E E A. D. <BOB) ALDRICH
BARBEQUE •GATOR TAIL
•Gator tai l is a del icate dish. There are many ways to prepare and s-erve .the mea t . Many ·folks s imply s l i ce the tail into steaks and fry or bro il after seasoning .
A f�vorite is .barbequing with hickory smoke . The tai ls shou ld be free of fat · or gris le . There i s a layer of gris l e that extends the length of the t a i l lying in a horizontal position about midway between the top and the bottom which should _be removed . Slice the meat into strips or chunks about the s i z e of large scal lops . Dip in batter described in •Gator Tail Hors d· •Oeuvres and barbeque over charcoal or bricquettes in a closed pit or kettle . Use plenty of presoaked hickory chips or ' shavings_. The ' gator meat takes flavor well and y·our favority sauce wil'l add d i stinction . Over · a moderate fire · the ' chunks will cook in 20 min�tes .
•GATOR TAIL HORS d 'OEUVRES
· Cut 'gator tai l into bite-size bits • . Fix seasoned flour · by add_ing S!ilt 3/4 tsp . and 1 /4 . tsp. pepper to one cup of f�our � Put in pap�r bag , . add _ 'gator tail and shake vigorously. Tben . dip in l iquid ( made by beating together one egg , 3/4 cup -ll!i Ui: ; and l tsp. cooking oil ) . Coat them in dry bread crumbs 1-n'Ot cracker mea l ) and fry in hot . d eep fat· about 37 5 degrees . Serve with sharp shrim·p sauce or tarter sauce . ·'
( President of the International Association of Game , Fish and Conservation Commissioners )
.101
BOB 51 K E S 'fl.lllmDIIITittCT
FLORIDA
MISS AuoiA D. Bun.at ADMINIS"TltATtVS: .USISTU«
MR. JOtiiY Mll.VIN Lmle.Lo\TtY11: ,t.: .. IIITAN'T
Qton�e�� of tf.le Wniteb �tate� J;touse of 1\epresentatibes
Ba�fngton, :JD. «:.
ROAST VSNISON
COMMITTEE ON APPROPRIATIONS
S�lrTARfU: MISSNil.LAAOAMS
MIUI. Ro .. MARIK KUNII MISS MAJtY. L.ou SKYDut
Marinate a 3 to 4 pound lfenison Roast in a container with a mixture of two-thirds red wine ann one - third water , one sl iced medium onion, a few mus tard seeds , three bay l eave s , and some crushed pepper cones . A fter twenty-four hours , remove and l ard me at with s al t pork. Roast in 450° oven ( b as ting wi th drippings )" until ne arly tender . Pl ac e hal f a doz·en strips of bac.on over� roas.t and brown. A sportsman ' s del ight. , �
Di s tr i c t
102.
V .LIAM C. CRAMER aT DISTRICT, 'FLORIDA
DISTRICT OFFICES:
P. PINELLAS COUNTY:
A1 1 HAU. BuiLDING
ST. PET£RS8UftCI
Fort HILLSBOROUGH, PASCO. AND HERNANDO CouHTl£8:
Rosa BuiLDING
COMMI TTEES: COMM ITTEE ON COMMITTE£$
�ongre!f� of tbt 11niteb &tate� �ou�t of 1\tprt�tntatibt�
llla�ington, Ja. t:.
JUDICIARY SUBCOMMITTIE ON PATENTS, TMDI!:�,
COPYRIGHTS AND REVISION OF THE l...AW8
SP�AL SUIICOMhUTTEIE ON SUPREME COUR'r DI!:CISIONS
PUBLIC WORKS SUBCOMMITTEES:
�nclosur e ;·rc c : jclm
g:_CEIPE FOR VF.AL CA�S!'P.OIE
2 veal steaks (large) 1 can 1·:hole tomato es ·l; teaspoon Oregana 2 buttons of t;a.rlic or garlic salt L Dotato es 5 or 6 carrots salt pepper
RIVERS AND HARBORS
PUBLIC ROADS
Plac e meat in casserole and cover Hi th c elery,
Oregana and garlic . �lac e potato es and carrots
around th e meat and cover all th e ingredients
1·rith th e tomatoes. Salt and pepper . Bake in
ove:-1 fol" one hour - or until t end er - at 350v
s'erves four.
103
.JO£ GAOTE:GUT AL.E:AT L. ROOI:RO WILLI"'M 0. $1NOI:R CLII:ARWATit", 'I.A. MIAIOII, ,LA.
EARL P. POWERS GAIN II:SVILLI:, ,LA •
..1Atol1:8 E. NI:L80N , ..JR.
STEAK WITH DRESSING
2 lbs round steak -k cup nour 3 tablespoons �at salt ana pepper to taste
Have 2 lbs round steak sliced to make two one hal� inch layers; nour steak, season and brown in hot �at ; spread with bread dressing! secure with skewers; . . cook in oven 350° one and a hal� hours or slowly on top o� stove i� pre�erred.
DRESSING :
8 cups dry bread cubes 1/3 cup chopped onions teaspoon salt 1/4 teaspoon pepper sage and poultry seasoning to taste 1/2 cup butter 2 eggs beaten water or bee� stock to moisten
Saute onions in - butter; add butter to all ingredient s except eggs, toss lightly and add eggs .
Submitted by :
JG : �. r �� JOE GROI'EGUT
_]04
T. FRAN K HOBSON .J U S T I C E
S U PR E M E. C O U R T
STATE O F" FLO R I DA TALLAHAS9�1!:
Marinated S irloin St�ak Charcoal grilled _or oven broiled
1 s irloin steak , 1 3/4 inches thick .
Doing one s ide of steak at a t ime , sprinkle it with :
Meat tenderizer Garlic powder Season�!i. l l Accent Liquid smoke Lea. & Pe rrine Soy sauce
Rub in we l l and puncture with fork . Repeat the above process on the other s ide of the steak and let the steak marinate for 24 hours in the refrigerator . Carve in thin slices at an angle .
Baked potatoes with Onions For Grill or oven
S lice Idaho potato in pieces about 1/4 inch thick, after potato skin has been we l l scrubbed . Place a thin s l ice of onion between each piece of potato . Season to taste with salt , pepper, garlic salt and butter and wrap in heavy duty tinfo i l . Bake in oven or on charcoal gril l .
_]05
DUVAL COUNTY COURTHOUSE
DUVAL COUNTY JAIL
SHERIFF"S OFFICE
224 COURTHOUSE
DALE CARSON S H E R I F F
DALE CARSON'S OVEN BARBECUED VENISON ,
Use Ham or ShoUlder of Venison
Rub salt, black pepper and generous portion of Cayenne pepper well into it . Make 3 deep cuts into the center of the meat with paring knife, Insert· into each deep cut 1 clove of Garlic, 1 Datil pepper {green-fresh, if available ) , Salt and Black Pepper,
Lay 8 extra thick slices smoked bacon over top of the Venison Roast.
Wrap the Roast in Aluminum Foil {good and tight ) , and bake ;l.n the oven until done.
SAUCE
While the roast is cooking prepare the following Sauce:
1 small can-Tomato Paste !" cup French mustard 1 cup White Vinegar 6 Tablespoons Worcestershire Sauce ( Lea & Perrins) Juice of 1 lemon · }' cup Red dry Wine - cup fine chopped Onions f cup 11 " Celery t Bell pepper-chopped fine.
Salt to taste, and let sillmer in tight Boiler on low flame for 1 houro
When the meat is done take the juice and drippings and add to the Sauce, mixing well. Slice the meat, lay in large Pan, cover with Sauce and put it back into the oven and a:I.Dmer 30 minutes.
Ready to Serve.
Cook in oven 350 F-Baking time-20 minutes pet; pound.
106_
JoHN M. SPOTTSWOOD SBl!!:lln'?
O F F I C E OF T H E
S H E R IP P MoNROE CoUNTY
KEY WEST, FLORIDA
October 3 1 , 1 95 8
MUNSON ISLAND SPECIAL - as it has been served at the faxnous i sland of Sheriff Spott swood
2 English Muffins 4 Thin slices of baked haxn. or broiled haxn steaks 4 Slices of tomato 4 Poached eggs Hollandai se Sauce
Break open English Muffins with a fork, butter and toast in broile r . Broil haxn slices and tomato slice s . Prepare Hollandaise Sauce : 1/2 cup butte r , 2 egg yolks, salt and pepper to season, . 1 tablespoon Key lime juice . (Add one tablespoon of water if sauce separate s . )
Place English Muffins face up and place broiled haxn, then broiled tomato, then poached egg on muffin and cove.r with Hollandai se Sauce . Sprinkle with pa�ika.
--
107
BRCWARD C O KER BHERIF'f'
M E M B E R
ar:f'ICE P'HCNE 6•2671 .JAil. PHONE 6•6281
RCL P'HOHE 6·:11691 FLORIDA SHERif"f'B' ASSOCIATION
f'LORIOA PEACE OF'f"ICERB' ASSOCIATION
FLCRIOA SHERIFFS' BUREAU
Sheriff's Office of Highlands County S E B R I N G . f"LORIDA
N ovember 17, 1 958
This i s the recipe that everyone wants after they have eaten i t with u s : Steak & Rice Casserole
1 - 1 (2 lb. round steak cut about 1" thick 1 ( 4 cup flour 2 tsp. paprika 3 tsp . salt pepper to taste 1 (2 tsp. Worcestershire sauce 8 drops Tabasco
2 onions 1 ( 3 cup cooking oil 1 cup rice (uncooked) 2 cups tomatoes (1 can) 1 small can tomato sauce
Rub steak with garlic clove or use garlic salt lightly. Add paprika, salt and pepper to flour and lightly flour steak.
Brown onions in cooking oil in skillet, remove and brown steak. Place steak in lightly greased cassarole, top with browned onions, uncooked rice, tomatoes, slightly mashed, and tomato sauce, into which Worcestershire and Tabasco are stirre d .
Make a sauce o f searing fat, remaining flour and 2 cups o f water. Pour over meat. Bake covered 1 - 1 (2 to 2 hours .
Serves 6 .
This i s also a good dish to a d d o r vary seasonings according t o your family taste s . The original recipe came from a Brethern Church cook book and I have adapted it to our taste s . We like it using about 1 tsp . Spice Island Herbs, but that ' s us !
S A F" E T Y B E G I N S W I T H y 0 u "
_108
'THOMAS C. HD!"'INQS,. Jl't,, MO., CHAIRMAN, CAI'tt. HAYDU!, ARIZ, CARL T, CURTIS, Nf:IIR. THEODORE "'ANCIS QREOol, R,l, JOHN SHERMAN COOI"BR, KY. MIKE MANS .. In.D, MONT. JA.Cda K, JAVITS, N, Y, H£flMAN E. TALMADGE, OA, · CLII'l"'RD P, CASE, N, J.
COMM ITTEE ON RULES AND ADMINISTRATION
Needless to say , tops on my list of favorite foods is Talmad�e Country Cured Ham ,
BASIC BA!<ED HA!>i RECIPE
Wash Talmadge Country .Cured Ham thoroughly , and put in covered roaster , fat s id e up, Pour two inche s of water into pan, (Wine , ginger ale , apple juice or cide r , orange juice , pineapple juice or grapefruit juice , Coca Cola , or champagne may ·be substitured ·cor. the water , ) Roast in moderate oven ( 350 F, degrees ) approximately twenty minutes per pound or until done , Bas t·e ofte n , \then nearly cooked , remove the r ind and trim off some of the fat , Score the surface of the fat in diamond shapes , and use one of the fo l l owing glazes s
1 , Cover th.e fat with a· paste made of . one generous tea·spoon of dry mus tard and one tablespoon of prepared mustard , Pour over ham one cup ·or orange juic e , pineapple juice·, or grapefruit juice , and return to hot ( 450 F , degrees ) oven, Uncover , Finish baking , Baste it frequently,
2 , S tud the diamond shapes with cl oves and cover with brown s ugar and honey .. Add apple juice or cid er , Glaze in hot ( 450 F , degrees ) oven , basting fiequently,
3 , Pour e ight ounces of sweet wine over ham, and spread with dark molasses , Glaze in hot ( 450 F . d egrees ) oven for S or 1 0 minutes , Baste gently and frequently.
Many fine old .Southern cooks serve their baked hams with the following Brandy Sauce :
Bring to a 1 pound of 6 cloves
boil one quart of apple juice or cider, brown sugar
Juice of 2 oranges Remove from s tove and add 2 ounces of Brandy,·
NOTE : If you l ike ¥Our ham mild , soak in cool water three or four hours before baking.
.109
·DANTE B. FASCEU.. 4TH O!nRICT, FI..OR1�
CONMITTr.D: GOVERNMENT OPERATIONS · FOREIGN AFFAIRS �ongrtss of tbt 'lftnittb "tatts
,oufjt of 1\tprtfjtntatibtU lll�ington. lB. �
JOHN R. 8UCKLE't' ADWrt41.-ntAT1Yll �oAinAKT
340 F ederal Bui lding Miami, Florida October 1 7, 1958
How lucky can a fellow get! I have always had a frustrated desire to try out my cooking on o ther peop l e . Having the opportuni ty t o add this luscious , exo tic and outstanding tidbit to your col l ection wil l satisfy the deepest cravings of my soul .
By the way , Jeanne Marie thinks i t ' s pretty good too, so here goes :
''MUSHROOMS A LA"
This is served as a vegetab l e course or in a chafing dish, to b e eaten with toothpicks at a buffe t . The bread crumb mixture is made up in advance and stored in the freezer , adding the olive oil when the mushrooms are ready to be stuffed.
1 quart fresh mushrooms % cup grated bread crumbs � cup grated Italian cheese
(Parmesan or Romano) \ cup chopped parsley 1 clove garl i c mashed through press Olive oil
Wash and remove stems from mushrooms . Place cap s , cup side up, in baking pan. Place stems around cap s .
Mix crumb s , cheese, parsley, and garlic together with 1 tabl espoon olive oil . Mixture will be dry and crumbly .
Sprinkle mixture over mushroom caps and add a few drops of o l ive oil to each cap .
Place about 1/8 inch water in bottom of pan and bake in moderate oven about 30 minutes .
They are usually eaten just like peanu t s . One is never enough.
DAN Member of Congress
DBF : w•
110
DEPABTMEN'f'PE' PVBM'SAFETI'
ufiA&I � -11. /Y. KIRKMAN, Dire<lor TALLAIIASSEE
December 8 , 1958
MUSHROOM TEASERS
1 Stick of Butter 2 Large cans of mushroom pieces 1 Bouillon cube 1 Minced Onion
Flour and Salt to taste ,
Melt butter , add minced onion and enough flour to make a paste consistency , add mushrooms , dissolve bouillon cube and add , Cut pieces of bread in small squares or small triangles , spread each piece with above mixture . Place these under your broiler just before serving at your cocktail party.
;ro;r? � /!i.YJ. .�
Director ,
HNK : lh
I l l
OOVLE E. CONNER, SPEAKER
�AMES L. WALKER R•PRESENTATIVE, COLLIER COUNTY
Box 475
NAPLES, FLORIDA
MACK N .
' MA TER GRAVY
3 s l i c e s of whi t e bacon 1 pint of c a nned t oma toes or
4 fresh t oma toes d i c ed 1 t ea s poon of sugar s a l t and pepper to ta s t e
LAMAR BLEDSOE. CHI.,. CLII:RK
PUBLIC: LANDS AND PARKS. VIC:E CHAIRMAN PUDLIC: ROADS AND HIGHWAYS
COUNTY GOVERNMENT GAME AND FRESH WATER FISH
SAI.T WATER CO!lSERVATIDN STATE ADVERTISING
Fry bac on in i r on ski l l e t unti l cri s p . Add bala n c e o f i ngr ed i en ts a nd c ook ab out 10 minut e s .
S erv e o n ri c e o r gri t s wi th ho t fri ed f i s h ,
_1!2
A�t�rtf. f*·'"··· L. o. DAVIS, JR. • ST. JOHNS COUNTY � y" MI!IIBD ll't.OitD.\ SlRIUl"''S 4&80Cl4TION
OPPICE PHONES: VALUY 4·1W, 9-8968 . ST. AUGUSTINE, FLORIDA JAIL PHONES: VAu.n 9-2136, 9-B:il92
. · My receipe is an o ld Minorcan dish and is one o� the finest stews that I have ever tasted . Its for a Gopher Stew. of' cour s e the Gopher in F l orida 1s a hi�h land turtl e which d i g s and l ives in holes and eats nothing but �ras s , so i s a very c l ean animal . After getting him out o � h i s she l l by breaking a long edges, you have four quarters as a turt l .e . 1be legs a r e skinned out . For a stew for 6 peop l e , .you shoulct have at least 4 Gophers .•
GOPHER STEW
Fry bacon down, add onions and Cry unt i l brown • Add tomatoes or tomato paste, cook down thick, add salt, pepper, gar l ic, ground spice, c l oves and thyme . Whi l e simmering add 1 teaspoonful of sugar .
Cook the gopher s eparate unt i l tender, then cook above together . Add at least 2 datil peppe r s , �or seasoning, not �or heat as the datil is not a hot pepper but a ·very nice pepper Cor s easoning .
If the stew i s too thin, thicken with corn starch, s immer unt i l the seasoning is thoroughly cooked through the stew and s e rve .
This Gopher Stew is considered a Sunday d i s h in this county by all the old Minorcan fami l ies and i s rea l ly wonderful . We have a church ( catho lic ) fair here every year at Moccasin Branch and cook as h i g h as 100 gophers at one time . None of the stew is ever le�t ove r .
f.. o
.113
· W. A. SHANDS
. PRI!:SIDI!NT
IRLO BRONSON PM!:SIDI!:NT PRO·TI!M "
ROBT. W. DAVIS SI!CitlTARY
. L&ROY ADKISON
I&RGII:ANT·AT·Afi:MI
CHARLEY E. JOHNS IBTH DISTRICT
nARK&, I"LORIDA
COMMITTEES
INSURANCE, CHAIRMAN . MOTOR VRHICLU, VIC& CHAIRMAN
APPROPRIATIONS . CITli!S • TOWNS
O&NERAL L&OISLATION LABOR • INDUiaTRY
lolliCRLLANROUI PU8LIC ROADS • HIGHWAYS
ltUU!S • CAUNDAR nMrRAANCR
1 t a b le s poon fat · 1 large o ni o n
1 t a b le s p oon pr epared - mu s t a rd
SENA T E
1/2 t e a spoon s a lt 1 bott l e c a t sup 1 s ma l l ca n c r e a m -
Put f a t i nt o p a n , ii.aut e 1 o ni o n i n .f at , a dd s a lt , s t i r i n mu s t a r d , a dd bott le - o f .cat su p , p·mr i nt o this mixture o n e sma l l can of cream , c o oking all the whi le o n low h e a t and s t i rr i ng c o ns t a nt ly . Thi s 6ravy i s d e li cious s e rved on ri c e , or grit s , w i t h f i s h .
STEAK
Be.fore cha r c o a l i n g st eak, pepper and s a lt very li ghtly, ma r i n a t e · ste ak in s oy s a u c e for · about two hours be.fore gr i l l i ng . · This s oy s a u c e is v e ry s a lt y · a nd the s t e ak
· ·d o e s not need lmt v ery li t t le s a lt . By c o0ki ng s t e a k i n thi s manner , · i t has a di s t i n c t i v e f la v or
·� ·
~ - ..
114_
B. K. RO B ERTS STATE OF" FLORIOA TALL.AHASS�E ,J U S T I C E
S U PREME COURT
SOUFFLE
(Obtained from Mayfair Hotel chef in London, England, when Mary and I were there to attend the garden party of Her Maj esty, Queen Elizabeth II, during the ABA meeting . )
Servings for four :
3 oz . ·flour 3 oz . sugar 3 oz . butter
6 egg yolks 16 egg whites Milk - 1 pint .
Mix milk with sugar, . butter and flour, bring to boil, then add egg yolks . Whip egg whites very firm and fold into first mixture . Divide the mixture into two parts, half for vanili·a, half for chocolate,· and add vanilla to one half and cocoa powder to other half . Pour in mould and separate in the middle with a cardboard which you take out before cooking . Bake in oven 25 minutes, while in pan of water 2 inches deep.
115_
POYLE £, CONNE:Ro SP'KAKJ:It MACK N. CCEVELAND�rii SP,.K<A PRO TCHPORO LAMAR BLEDSOE, CHIEI" C!..I:RK
(��'--,./;.:•;·..r! • . .:.7��: 1 �\·t-.·�;,.�
F L OR I DA H O U S E . .-oF R.E- P R E S E N TAT IY.E S
RALPH J. BLANK, JR. REPRESENTATIVE, PAL-M BEACH COUNTY
ROOM 326, PAN· A BUILDING
WEST PALM BEACH, FLORIDA
December 3, 1958 WORKMEN'S COMPENSATION, VICE CHAIRMAN PUDL.IC ROADS AND HIGHWAYS ATOMIC ENERGY
JUDICIARY A (CIVIL) HOTELS AND RESTAURANTS
MOTOR VEHICLES AND CARRIERS
Here is one of my favor ite recipes , "Goober Soup" , which might a l s o be ca l l ed "Goober-Nu torial Soup" ,
I am sure that you are well en ough versed in the language o f the South to know that the word "Goober" means "the peanut" according to the Dictionary . This is one way to get the Goober-Nuts into the s oup,
::ry� �t: Blank , Jr .
RJBjr: ef
1 tsp. minced onion 2 tbs , but ter 5 tbs , peanut butter 2 tbs , :f l our 2 cups chicken s tock 1 cup scalded m i lk f cup heavy cream Sal t and pepper
GOOBER SOUP
In double boi l er cook one t s p . minced onion , but t er and peanut butter. S l owly add :f l our and s t i r in chicken s t ock unt i l blended , If mirture becomes lumpy , ' beat w i th egg bea t e r . Add scalded m i lk and simmer 30 minutes , Season to taste with salt and pepper , Remove from heat and add heavy cream . Spring l e crushed Goobers or chives on each porti on , if desired , Serves 6 •
. 116
J. A. (TAR) BOYD a3RD DISTRICT
P. 0. BOX liiOI LI!:ESBURQ, FLORIDA
COMMITTEES PRIVILIQES 6 I!:LI!CTIONS, CHAIRMAN
CITIES • TOWNS, VICE·CHAIRMAN
CITRUS P"RUITS
I"ORI!:STRY 81 PARKS
INDUSTRIAL Ill ATOMIC ENERGY · LABOR 81 INDUSTRY
OIL 6 NATURAL RESOURCES
PRISONS 81 CONVICTS
STATE INaTITUTIONS
Brown 1
S EN A T E TALLAHASSEE
TAR ' S FAVORITE BEEF STEW
2 lbs . beef stew in sma l l amount of bacon d r ippin«s
Sprink l e w i th J
1 �ablespoon flour 1! teaspoon salt ! tea spoon pepper Accent
Combine and heat t i l l boils J
2 c l oves gar l i c -minced 1 l arge onion - chopped 1 can tomato sauce or . toma to soup 1 bou i l l on cub� d i ss o lYed in 1 cup hot water i cup chopped pars ley 1 bay leaf
S immer for 1 hour
Add pre-cooked siaa l l new potatoe s , carrots and s i-er )0 minutes before s ervin« ·
Rec ipe can easi ly be d oubled and is even be tter the s econd day .
_117
B O B Sl KES THI"-ODIS'tfttef
FLORIDA
M188 ALMA D. Blrn...l:" ADNINI8TRAT1Vr: A881n"AHT
MR. J.r:RRY MELVIN UG18LATI\If: A8818TAI'f1"
Qton{Itt�� of tbt Wnittb �tate� �ou�e of llepre�entatibe�
ma�ington, J). «:.
C AH P BRUNS WIG\'). STEV/
COMMITTEe: ON APPROPRIATIONS
81tCRttA"IQ1 Mia• Nn.J..A Aoi.N•
MMI. Ran MAIIII& KUN. M18• MARY Lou SHYt1r:"
For a good Brunswi ck s tew, dice the me at of three freshly dre s s e d Fl orida Grey Squirre l s ( They ' r e f a t ter and j u i n i e r ) . As s embl e one pint o f l ima b e ans , one n an of n o rn , - four pot atoes ( di c ed ) , one l arge onion ( di n e d ) , one l arge s i ze n an of tomatoe s , one teas poon s al t , and one t e a s poon bl ack pep p e r . To four quarts of b o i l ing •r a t er add the s al t, d i c e d onion, l ima bean s , d i c e d pota toe s , n orn, s quirrel me a t , and peppe r . Cover s t e w pot and boil ( s imme r ) s l owl y f or two hou r s . Add tomatoes and t e as p oon o f sugar nd boil s l owly f o r another hou r . Add a half s t i c k o f bu t t e r , s imm e r t e n mo re minut e s , bring to b o il , and then remove from f i r e one of the mos t del i c i ous s tew__:;.-i-maginabl e . / t i s even good fo r s 1 ck folk s . ) . ,f.#
', /� \ Bob Sike s , 11 C ) 3rd Congre s s i o nal D i s tr i c t Fl orida
118_
HUBERT H. HUMPHREY MINNESOTA
WASHINGTON, D. C.
This is Mrs . Humphrey ' s favorite recipe for beef soup -- and incidentally my favorite meal ,
HL�PHREY•S BEEF SOUP HOME MADE
1! lbs , stev beef or pieces of chuck 1 soup bone
C�ver vith cold vater in heavy J quart sauce pan. Add �salt , pepper and tvo bay leaves and heat to bubbly stage , Then turn the heat very lov and add the folloving l
! cup chopped onion 1 cup chopped celery 1 cup chopped cabbage 4 or 5 medium carrots , sl iced pinch of oregano
Simmer for at least 2! hours or unt i l meat is very tender, Remove bone and bay leaves and cut pieces of meat into bite size . Then add l
1 #2 can of tomatoes ( I prefer the Ital ian s tyle if you can get them )
1 tbsp, Worcestershire sauce 1 beef boui l lon cube ( if desired )
S immer again for ! hour or longer--until you are ready to eat .
This soup or stev is a lmost a ful l meal in itself, It is very thick and full of good vitamins and energy , Genera l l y , a good fruit salad , saltines , coffee and dessert is a l l one needs for a wonderfu l supper,
Sincerely,
� Hubert H. Humphrey
119_
DOYLE E. CONNER. &P'I!AK .. R
FLORIDA
RICHARD 0. (DICK) MITCHELL REP'Iiii:SI!NTA.TIVI!, LllON COUNTY
MIDYETTE MOOR BUILDING TALLAHASSEE, FLORIDA November 25, 1958
LAMAR BLEDSOE, CHIEP' CLERK
EDUCATION�H IGHER LURNING GAME & FRitSH WATER FISH
· INSURANCE JUDICIARY A (CIVIL)
MILITARY lll Vt:Tii.RANS AFI'A'IRS PENSIONS 6: RETIRI:MI!NT .
PUBLIC 8AI'"ETY
S i nc e � am a co�pl e t e d evotee o f o u td o or c o oking , I s ubmi t my favo r i t e rec ipe for ba s t ing sauce as a s e r i o u s ·contribu t i o n , In spite o f the fact that th i s r e c ipe u n doubted l y o r i g inated in that g r e a t C o un t y t o our south known as Dad e ,. I neverthe l e ss f i nd it to b.e an outs tand ing sauce for chicken , phea sant , chukker and o ther spec i e s of fow l t
M e l t o n e pound b u t t e r or margarine in a saucepa n , Add t w o med i um- s i z e o n i ons quar tere d , s t i r in one cup fresh l ime j u i c e ( l ime or lemon c on c e n t rate may be u s ed i n place o f fre sh l imes , but it is not a s s a t i s fa c t o ry ) , Add 1/2 b o t t l e w or ce s t e rshire sau c e and 1/2 t o on·e teaspoon �fe x i -pep o r Red Hot sau c e , to tas t e , A l l ow to s immer 15 t o 20 minut e S i
Bas t � the birds w i t h the above sauc e , tur n ing o f t e n o v e r a s l ow charc oal fire for appro x ima t e l y t w o hours ,
The above recipe I guarantee to pr oduce the best charc o a l ed chi cken ever tasted and s tand ready t o prove same by e xhibi t i on for anyone who w i l l furn i s h the ingred i e nt s ,
ROM/fdf
_120
Sin?erel�/ ';) clJ____�lct 0 . Mitchell
SHERIFF OF" LAKE COUNTY
W:n&nres, �IorUlll
1.0/6/58
The fol lowing reci�•ii made charcoal famous - contents of Sauce
V i negar Salt Pepper (red and black) Butter
Lei!Dn Juice Sweet . pickle juice Oliv� Juice Garlic
No measurement s ever used , just add a litt le dash o f each unt il the tas te is right . P lace choice meat (whatever kind des ired ) over bed of ho t coals ( preferably green h ickory ) cook s lowly . Each t ime meat is turned , swab top , hot s ide) with sauce. w�en done to taste,. rare , med � or well done , serve while hot . They always come back for s econds .
Af ter meat is done you may add tomato catsup to remaining sauce until thick to swab meat at t ime of serving.
P . � . I rea lly am in demand when i t comes to putt ing on a barbeque . The above ingredience is what I use , and really I have never measured a ba.tch yet .
_]21
NATHAN MAYO ' S FAMOUS CRACKER BREAKFAST
During the. past twenty- five years , thousands of pers ons from throughout the c ountry have part i c ipated in the Fl orida Style Cracker Breakfas t , one of the most out s tanding promotional programs ever developed for the State of Fl orida .
Hos t · of the s e breakfasts has been The Honorable Nathan Mayo , C ommi s s i oner o f Agri culture for the Stat.e o f Florida .
Below is a copy of the menu used at the s e famous programs which have recently been di s c ontinued .
FLORIDA ORANGE JUICE FLORIDA BROILED GRAPEFRUIT
FLORIDA DOUBLE YOLK GRADE AA FRIED EGGS FLORIDA HICKORY SMOKED HAM
FLORIDA HISTORIC SUWANNEE RIVER (Red Eye ) GRAVY FLORIDA GRITS A LA SUMMERFIELD
FLORIDA HOT BISCUITS A LA DIXIE LILY FLORIDA GUAVA SYRUP
FLORIDA ROASTED COFFEE FLORIDA CREAM AND ·SUGAR
FLORIDA BUTTER FLORIDA TOBACCO
FLORIDA COCo'NUT P ATTIES
ONLY "LEFT·" HAMS SERVED AT CRACKER BREAKFASTS
When a hog s c rat ches h i s right s i de , · he doe s . a Charl e s t on with his right .foot . This develops mus c l e s .
When he s crat ches his left s i de , he does a gent l e shimmy agains t a tree or post .
Therefore , right hams are far more mus cular arid l e s s t ender than those from the left side of the . same hog and for our Cracker Breakfast s , we s erve only the best and most tender portions of ham .
122.
NATHAN MAYO COMMISSIONER
THE STATE OF FLORIDA DEPARTMENT OP .AGRIOULTURE
'J:A.LL.A..:HASSEE
GRITS a la SUMMERFIELD
MRS . NATHAN MAYO ' S SPECIAL RECIPE
1 cup grits (washed ) 3-k cups sweet milk
t cup water 1 teaspoon salt
Let hot water run on the gri ts unt i l thoroughly washe d . After grits are washed add 1/4 cup water and 1 t easpoon salt and cook over moderate heat about 15 minutes .
Put in double b o i l e r and add the milk . Cook about It hours , stirring o c ca s i onal ly .
YOU DO NOT EAT GRITS WITH CREAM A ND SUGAR
Submitted by
123
HAGAN PARRISH SHERIFF
C O U N T Y O F P O L K
HAMP ROGERS, CHrJ:P" CRIMINAL DIVISION
RES. WINTER HAVEN. CY 3·00152
R. BRUCE Al-BRITTON, CHilli" ADNINISTRATIVC
RES. FT. MEADE, AT 4·3G!S5
5 T A T E
PHONES: OFFICE 3-7011 • JAIL 3·7171
O F F L O R I D A B A R T O W , F L O R I D A
REPLY REF .. _____ _
Oc tober 24 , 1958
This is my recipe for an exce l l ent , well balanced breakfast that is enjoyed by youngsters , teen-agers and adults a l ike s imply because it is quick , easy to fix and appeals to golfer s .
HOLE I N ONF.
1 s l ice of bread 2 strips of breakfast bacon 1 egg
To prepare s Cut the . two s trips of bacon in half and sear them on both sides , then take the s l ice of bread , pinch a hole in the center of the bread ( the size of the egg ' s yolk ) . Put one ( 1 ) of the four ( 4 ) pieces of bacon on each side of the hol e ( prone pos i tion , of course ) . Lay bread on medium hot gri ll or frying pan ( not the ornamental one on display in your kitchen ) . As bread begins to warm , break egg into the hole and ae the white of the egg fastens the pieces of bacon on together , flip ov.er and · seal the other s id e .
I assure you that this is· a fine bl'eakfast food and giTes you your mea t , bread and egg , a l l in one package · and bel ieve me , it is quick to fix .
_124
JoHN M. SPOTTSWOOD 5Ultanrl'
CONCH SALAD
Fresh raw Conch 1 Onion 1 Green pepper Old Sour Tabasco
O F" F I C E OF T H E
S H E R I P P MoNRoE CoUNTY
KEY WEST, FLORIDA
October 3 1 , 1 95 8
Soak Conch in salt water 1 / 2 hour o r so, then wash and cut into bite size piece s . Add Old Sour and let soak until just ready to u s e . Dice onion and green-pepper, add T abasco, salt and -pepper to tast A-ad more Key lime juice and serve . · / 7 /
.125
S TAT E O F F L O R I D A D E P A RT.M E N T O F P U B L I C W E L F A R E
STATE BOARD ] . HAL 5TALL1NCS, CHAIRMAN
Tampa
MRS. F. E. MITCHELL, VlCt>CHAIRMAN Valparaiso
Mas. CHARLES A. CARROLL, SECRETARY · Coral Gables
H. DRENNEN BROWNt; Vuo Beach
518 TAMPA STREET TAMPA, FLORIDA
ITALIAN SALAD
( Goes well with :Barbecme 1steaka or other meat dishes )
2 Pta. ot Salad Olives (:Broken, pimento stuffed)
2 Large Green Pappera
2 Onions
1 Stalk of Celery
2 :Bay. Laaves
2 Pinches Oregano
Dice peppers, anions , and celery and mix with olives , etc.
STATE BOARD EARL£ M. FAIN
Lusburg
DR. E. THOMAS SELLEII.S Jack:sonviUe
L. N. \VADE St. Petersburg
� FRANK M. CRAfT •
Act!ng State Director
· '1'enderi11e in dutch ovea or heavy skillet with lid,. approximately 10 llli:au tee •
.Add 2 ca. oapera and olive oil and wine vinegar to taste while aixture ia hot.
Plaoa in fruit jar or suitabl e container with 2 large buds ot garlic ( s cored ) , one on bottom and one on top. Tighten iid and place in cool ·roc• temPeratura tor 48 hours.
Serves 8 ordinary folks , or 4 Italianoe
J. Hal Stall ings� JHS:ed
126._
STATE OF FLO R I DA T AL.LAHASSEE
October 20, 1958 THE ATTORNEY GEN ERAL
SOUR CREAM DRESSING
1 cup s our cream ( 1 carton ) l.. cup onions cut up fine cup par s l ey cut up f ine ( I never have any par s l ey so I
don ' t use i t but i t is good in i t ) 3 tablespoons anchovy pas t e 1 p i n t mayonai s e 4 o z . roquefort cheese t cup vinegar t cup lemon juice Sal t and pepper t.o taste Grate a l i t t l e gar l i c in
· Mash chees e with fork and mix in other things . Keep in glass jar in refrigerator . Wonderful on mixed sa lad .
This recipe come s from a friend from Memphi s .
Sincerely,
Richard w . Ervin
127.
Al tha , · F l orida October 13 , 1958
The f o l l owfng i s one of' my favo r i t e d r e s s ings f'or a t o s sed , green salad , I a l s o e n j oy this d r e s s i ng on baked potatoes ,
BLUE CHEESE DRESS ING
3 /4 cup mayonnaise 1-1/2 oz , blue cheese 3 tab l espoons catsup 1 / 8 t ea spoon gar l i c powder 2 tabl e spoons m i l k 1/8 teaspoon paprika dash cayenne· dash s a l t
C ombine the blue che e s e w i t h catsup, U s i ng a f'or� work unt i l smoo th , Add the .rema in ing i ngred i en t s a n d mix we l l , If the cons i s t ency i s too thick , add . a l i t t l e more m i l k , Refr igerate at l east 4 hours t o c ombine flavors , /X::l�ur�, �.
Don Fuqua D
_128
OOYLE E. CONNER. SPIIAKirR
FLORIDA
W. C. (CLIFF) HERRELL
RII,.IUI:SI!:NTATIVII:, DADI: COUNTY
173 NAVARRE DRIVI: MIAMI S"RINGS, FLORIDA
LAMAR BLEDSOE. CHIIIP" CL'UK
1� HOUS
:::-:::-:- .R..�
"'-"RESEN T.A.TIY:B s
/""�""-November 24, 1958 MUN ICIPAL GOVIIRNMI:NT, CHAIRMAN
CONSTITUTIONAL AMitNDMENT8 EDUCATION-PUBLIC ScHOOLS
FINANCE AND TAXATION PUBLIC AMUSI:MI!:NT8
PUBLIC SA,.I!:TY RULES AND CALIINDAR
The recipe as follow s Is a very simple one but make s a very delightful dres sing for fruit salad s and 1t ls certainly my favorite. It always brings forth a lot of favorable comm ent whenever used.
WCH/va
Fruit Salad Dre s sing 1 1 a la Herr ell" I 8-oz. package Velveeta Chee se
8 marshmallow s 6 oz. unsweetened pineapple juice
Melt cheese and mar shmallow s together In top of double boiler. Remove from fire and g radually add pineapple juice until dres sing is cooled.
Sincerely,
#/:C. :tJ w.eu W. C. (Cllff) Herrell
129
AU.Dol J, �Out, LA., CHAIRMAN
OLIN O. JOHNSTON, s. c. G!!:ORQI!: 0, AIKD>i, VT • ... aSARD L. HOU..AND, n.A.
JAMES O. EASTL.AHD, MISS. HUIII:RT H. HUM ..... REY, N\HH. STUART SYMINaTON, MO.
HI!RMAH IE. TALMADGE, GA. WIUJAM PROXMIR£, WIS.
hi!\ .. TON R, YOUHO, N. OAK.
IDWARD J. THYC, MINH.
110URI<It B. HICK£Hl.OOf'E:R, IOWA KARL It, MUNDT, S. OAK. JOHN J. WILLIAMS, DilL. ANDRI!W P', SCHOCP�II:L, KANS.
COMMITTEE ON AGRICULTURE AND FORESTRY
I certa inly c ons ider myself a "cracker pol i t i c ian" -and I am happy to contribute this rec ipe , originated by my wife .
MARY ' S FRUIT SALAD
For 8 s Have large sa lad plates very cold and place in two rows of four
on tabl e .
You can prepare the c itrus , greens and pineapple ahead of time i f fru i t i s kept cold in g lass containers . B e sure greens are perfectly dry. Drain citrus and pineapple thoroughly. Uon ' t cut other fru it unt i l t ime to serve .
Use lettuce , romaine or end ive or any pretty fla t green around plates .
4 large grapefru it 6 large oranges 6 tangerines 2 large mangoe s if in s eason . Or honeydew , can taloupe or both.
Or unpeeled apricot halve s . 6 large banana s r ipened on stalk 1 large papaya , if in s eason
. 6 large fresh peache s . Or canned peach halves . ( Don ' t us e fro z en peaches for th is salad . )
2 large avocados 3 fresh pineapples ( cut in irregular juicy chunks without burrs .
May be prepared a day ahead i f kept covered and cold . 6 fresh sugar pears or 8 large canned pear ha lves cut in careless
large pieces 1 large can seeded whi te cherries .
After placing c i trus on top of tho greens a lternately around the plate , put pieces of pine�ple al terna t ing w i th papaya , mango and other fruits . Cut the frui t and let fa l l on each plate w i lly-ni l ly . This bui ld s u p into an attractive mound . B e sure t o alternate the fruits . Save avocado and banana· for last and if using fresh peaches save them for l as t , also .
DRESSING Put lots of dres sing on top of the salad . Eight salads should require
a quart of dressing . An exc e l l ent dressing can be made w i th two-thirds unsweetened and unflavored whipped cream and one-third whipped salad dress ing .
Then sprinkle over the whole finely chopped pecans or any other nuts . Top with a fresh or canned fig , a cherry , or an unpeeled apricot ha l f . Serve with hot cheese straws .
SLH/rk
Yours faithfully,
/;(}A . �1�� · Is�� � 130.
4t\� . 'i)tstinsuish"-� C,atz�us
- � -
LOBBY I ST , a pe rson who t r i e s to get l e g i s l a t o r s to i n t roduce or vot e f o r mea su res favo ra b l e t o a s pe c i a l i n t e re st t ha t h e rep re sen t s .
We b s t e r ' s , Ed . I I
132
P O S T O r F"I C E BOX 669
LAW O F FICES
CA L D W E L L , PA R K E R , F O S T E R , M A D I G A N , O V E N & M O R IARTY B R O C K B U I L D I N G
M I LLARD F. CALDWELL
JULIUS F. PARKER
TALLA H AS S E E , FLO R I DA J O H N A. MADIGAN, J R.
WILL IAM .J. OVEN, JR. LEO L. FOSTER JOHN D. MORIARTY
My favorite dish is New O rleans Fruit C ake, and here is the rec ipe :
1 / 2 lb. Almonds 1 / 2 lb. Candied Orange and Lemon Peel 1 /2 lb. Candied Citr on Peel l/4 lb. Che r r i e s and pineapple mixed 1 / 2 lb. Butter ( 2 s ticks ) 1 / 2 lb. Sugar
5 Large or 6 Medium E g g s 1 / 2 l b . All Purpo s e Flour 1 / 4 tsp. All spice l 1 / 2 tsp. C innamon 1 lb. C ur rants l / 4 c. R um
Heat oven to 3 0 0°. Bake 1 1 /2 to 1 3 / 4 hour s.
Put Almonds through nut grater or grind fine. Chop Candied F r uit and Peel to size of C ur rants. Work butter to c r eam and blend in Sugar ; add Gr ound Almonds.
Sift Flour with Spic e s . Stir Fruits and C ur r ants into Flour . Combine Flour mixtur e with B utt e r , Sugar, E g g s arid Almond mixture. Add R um. Gr ease tube pan, 3 1 /2 x 9 inches or 4 x 1 0 inches or 2 loan pans 10 1 / 2 x 3 5 / 8 x 2 5 / 8 inche s .
Line bottom and sides of pan with heavy pape r . Bake until cake te ste r come s o u t clean. Cool thoroughly befor e r e moving f r o m pan. Peel off wax paper. Wrap in clean r um cloth and s tore in tin box or heavy aluminum foil. Keep in c ool plac e.
LLF / mb
133
.., .� ' Sin c e r e ly, �
�0''' ' �
U N ITED STATES BREWERS FOU N DATION I N C.
P. 0. BOX 474 BUENA VISTA STATION
MIAMI, FLORIDA
D U T C H A PPLE C A KE
1 1 I 3 cups sugar 3 / 4 cup beer 3 I 4 cup wate r 1 I 2 te a s poon c innamon 8 apple s , pe eled and quarte r e d 2/ 3 c u p s ifted flour
3 1 4 t e a s poon baking powde r 4 e gg yolks 2 1 3 cup he avy c r e am 2 table s poons melte d butt e r 4 e gg white s , stiffly be aten 2 table s poons b r own sugar
Combine 1 cup sugar, the be e r , wate r , and c innamon in a s auc e pan; b r ing to a boil and c ook ove r me dium he at 5 minute s . A dd the apple s and c o ok ove r low he at .until tend e r but s lightly fi rm. T urn into a 2 -quart butt e r e d c a s s e r ole . Preheat oben to 4 2 5 ° .
Sift togethe r the flour, b aking powde r , and r e maining suga r . Beat the e g g y olks until li ght ; add the c re am and butte r . Gently stir in the flour mixtur e , then fold in the e g g white s . Pour ove r the appl e s and s p r inkle with br own sugar . Set i n a s hallow pan of wate r and bake 30 minute s , or until b rowne d and s e t .
S e r v e warm with a foamy s auce .
S e r v e s 6 - 8 .
\'i . s . Merr i t t
134
P O S T O F F I C E: BOX 6 6 9 T E L E P H O N E 2 -3730
LAW O F F I C E S CA L D W E L L , PAR K E R , F O S T E R , M A D I G A N , O V E N & M O R IARTY
M I L L A R D F. CALDWELL
J U L I U S F. PA R K E R
B RO C K B U I L D I N G TA L LA H AS S E E , FLO R I DA J O H N A . M A D I G A N , J R .
W I L L I A M J. O V E N . J R .
LEO L . F O S T E R
KEY LIME PIE
1 can c ondense d milk 4 egg yolks 1 I 2 cup lime juice
B e at one e gg white stiff. Fold into above mixture .
J O H N D. M O R I ARTY
Beat remaining e g g white s . Gradually add 6 table spoons sugar, and 1 / 2 teas poon of c re am of tarta r . Put into bake d pie s hell and bake until egg white s are golden b r own ( 3 50 de gre e s )
135.
JAMES ULP'AB CHRIS J:ALP'AS Owner1
AIR CONDITIONED cBtipper • FOR THE FINEST FOOD 2000 SOUTH MONROE STREET • PHONE 2-4961 • TALLAHASSEE, FLORIDA
'Here is our recipe for "Honey Dipped Bows ". It is one of our favorites for the Christmas holidays.
HONEY DIPPED BOWS
5 lbs , plain flour, sifted 1 lb. butter, very s oft 1 dozen e ggs juice of one Florida orange l t. soda
Honey Dip
1 pint jar honey 2 cups sugar 1 cup water
Beat eggs well, add orange juice and soft butter. Sift flour and s oda all slowly to e gg mixture, making a very stiff dough. Flour bread board and working with a very small piece of dough, roll very thin, le s s than 1 /8 th. inch thick. Cut into strips 1 " - 5 " and tie into bow shape . Drop into deep fat ( 375°) until light brown, drain well on paper towels. Prepare Honey Dip, and bring it to a boil. R emove from stove and dip bows and drain well again. Last step sprinkle generously with powde red sugar and c innamon. This makes "bushels", enough for gif.ts to friends.
P. S . Mamma said it take s two at least to makes the s e well.
136
R S E P R I N T I N G COM PA N Y 0 S E B U I L D I N G • P. 0 . B 0 X 5 4 9 • T A L L A H A S S E E . F L 0 R I D A • T E L E P H 0 N E 2 - 0 2 3 0
BLINT ZES ( C ottage Che e s e Pancake s )
B atte r
4 e gg s , well beaten cup flour teas p·oon s alt cup milk
1 l / 2 lb s , c ottage c he e s e 2 yolks, beaten l table s poon butte r l table spoon sugar 2 table s poons cocoanut ( g rated) c an be added, if de s ir e d
F o r Filling: Pre s s c h e e s e through colande r, salt t o taste , add r e s t of ingredients . Make the batt e r by adding the liquid to s alt and e gg s , stirring . in the flour gradually until s mooth. Heat he avy 6 - inch skillet, grease slightly. Pour only enough batt e r to make a v e ry thin panc ake , tipping pan from side to s.ide until batter c ove r s b ottom of pan. When a numbe r have b e en fried in this manner, place rounded table s poon of filling in c ente r of each pancake ; fold ove r from both s ide s , then into envelope s hape . Proceed i n thi s manner until all the batte r has been used; then just before s e rving, fry on both s ide s or bake until a golden b r own. Se rve hot with sugar and c innamon or with s our c re am and jam.
Q U A L I T Y P R I N T I N G . B Y L E T T E R P R E II II A N D L I T H O G R A P H Y
137
CHRISTIAN SCIENCE COMM ITTEE ON PU BLICATION FOR FLORIDA
604 Biscayne Building Miami 32, Florida
HO E CAKE S
5 heaping t ab l e s p o on s ye l l ow co r n� e a l 1 heap i ng t ab l e s p o on f l o u r 1 heap ing t ab l e s p o o n s ugar
Add bo i l i ng wa t e r to mak e r a th e r s t i f f . C o ver and l e t s t and • f ew m i n u t e s . 'fhi l e s t i l l warm add a g o od s i z ed p i e c e o f b u t t e r , 1 tab l e s p o o n o f m i lk ( o r a l i t t l e more t o mak e ba t t e r r ight t o fr y ) , 1 / 2 t e a s p o on bak i ng powd e r , and s a l t . F r y i n bac o n fa t - - j u s t e n ough t o c ov � r bo t t om o f s p id e r . S e rve w i th s yrup .
Thi s ha s b e en a n o l d fav o r i t e o f m i n e f o r s ome y e a r s a n d wa s handed d ow n i n my mo ther ' s fami l y . It mak e s a c 6 rk i ng g o o d breakfa s t o r l un che o n d i s h .
1 38.
�urs, Donald R. Lane C ommittee on Publication for Florida
.JuJ.n S. Allen 5 U l:l Nept une Way Becl<.:Jl P cul, Tampa, florida
T H E FLORIDA STATE UNIVERSITY
TALLAHASSEE
November 2 , 1 95 �
Soupe � l ' oignon
(F rench Onion Soup)
9 white onions , in slices
1 tablespoon chicken fat (or butter)
1 tablespoon flour
4 cups beef broth (or 2 cans bouillon)
1 suga·r cube
F reshly ground black pepper
Salt to taste
1 [2 cup cream
Thin toast (Pepperidge bread)
Grated . sharp cheese, ( Cheddar or Gruyere)
Brown onions until golden in chicken fat. Stir in flour and stew some
more. · Add broth, sugar, pepper, and salt. ·When done, skim off fat,
whip in cream, heat, Put toast in bowls, cover with cheese, pour the
·soup on, and dig· in. Serves four.
140
RODI:RT M, EAVIN RIVI!A5 BUI"ORD, JR.
ERV I N AND BUFORD A1TORNEYS AT LAW
a01 MIDYtr'T'a·MOOR BUILDING TALL.AHA8ellll, FLORIDA
CHICKEN LIVER PASTE ( Pate De Fo ie Gras ) for c anape or sandw i c h spread
Bo i l 1 oound o f fresh c hi c ken l ivers in s a l t e d water unt i l we l l done ( about 40 minutes � . Chop l ivers f in e ly and add : 1 tab les poon Soya Sauc e , t teaspoon b lack peppe r , 1 teas poon s al t , 4 tab l e spoons mayonna i s e , and 3 tab l e spoons f i n e ly chopped onion . Blend ingredients into paste . Serve with s a l t ine s , me lba toas t , etc .
PARMES IAN CHEESE DRESS ING ( DIP )
TEUPHONE 2·22151
Blend 1 cup mayonna i s e , t cup french dre s s ing , 1/3 cup granulated Parme s ian Chee s e , 3 tab l e s poons fine ly c hopped onion , 1 teaspoon '.vorc he s t i re Sauc e , 1/8 teaspoon Tab a s c o Sauc e , and s e rve w i t h c r ac ke r s or potato chips .
141
OFFICE OF THE PRESIDENT
UNIVERSITY OF FLORIDA GAINESVILLE
ONION DEWXE
1 large Bermuda onion (about 1/2 lb . ) 1 teaspoon dry mustard
1/8 teaspoon black pepper
1 to 2 tablespoons sugar
Salt and vinegar
December 16, 1958
Slice onion and separate rings . Soak for bal.f hour in
saturated salt solution. · �in and wash until saltiness is
reduced to desired taste.
Make paste of mustard, pepper, and sugar by adding small quantity
of vinegar . Then add enough vinegar to paste so that solution
will cbver onions. Soak for twenty minutes. Drain and serve
as an item among hors d'oeuvres or as a side dish at dinner.
(After soaking in vinegar solution, if taste is too sour
onions can again be washed to suit taste. SOIDe may wish to
dilute vinegar with water before soaking. )
Cordially yours,
142.
PERRV N I C H O L S
W I L L I A M C. GA�T H E R
W M . C L I N T O N G R E E N
W I L L I A M S . F'RATES
WALTER H . SECttHAM, JR.
WILLIAM R.COLSON
J. B. SPENCE
SAM DANIELS
DUDLEV BURTON
OOUGLAS M . CARLTON
WILLIAM M. H I C tt S
tt A R l J. l£18, J R .
P E T E R T . fAY
WilliAM WHITAttER
ALAN R. SCHWARTZ
PN/mg
N I C H OLS, GAIT H E R , G REEN, FRATES & B E C K H AM 448 PAN A M E R I C A N B A N K B U I L D I N G
M I A M I 32, F'LORLOA
November 24, 1958 fRANttLIN 1 - 1 6 15 6
Re : Barbecue Sauce
1 lb. margarine 1 bottle hor seradish 3 tbsp. salt 6 oz. lemon juice 6 oz. vinegar 2 tbs . Tobasco 1 tbs . Wor ce ster sauce 1/4 bottle Ketchup
Let margarine melt, then add all ingredients and let simmer for a few minutes .
With kindest per sonal regards, I am
143.
F LOR I S MAN POST OFFICE BOX 1 7 1 TALLAHASSEE, FLORIDA
October 5, 1958
Cedar · Key Salad Dressing
3/4 cup mayonnaise 3/4 cup vanilla ice cream 2 Tablespoons smooth peabut · butter
Blend thoroughly. Serve on any salad with fruit , especially one like :
Hearts of palm , shredded , or Chinese cabbage if palms unavailable, combined with chopped dates, candied ginger, and a bit of candied or Maraschino cherries for color. Quantities are up to you, and I ' m sure everyone who tries this will come up with his own outstanding salad combination.
TNA/ ba P. o. Box 1179 Euatis, Florida
144
Sincerely, ____.
�N :� And:)son
OFFICE bF T H E PRESIDENT
1 cup .3 slices 1 1 1
GEORGE W. GORE,.JR.,PRII!:SIOII!:NT
� w � SPAGHETTI�
chopped. onions 1 celery 1 green peppers* brealcf'ast bacon nall box raw apaghetti amall can apaghetti aauce .edium sise container, frozen creole shrimp So;r aauce, salt and pepper to taste
Cook breakfast bacon in trying pan until crisp. Add chopped Onions, celery and green peppera and saute • in bacen fat. To this mixture, add the spaghetti,which has been cooked until tender, and the spaghetti sauce. Add creole shrimp from container, Soy sauce, pepper and salt and cook approximately five minutes slowly.
*Equal portions may be used or 1/4 cup more chopped onions to the above.
1 2 cartons 1 t.bs 1 carton
1 can
�� � (CAKE)
Lemon Chiffon cake Whipping creaa Rua .flawrillg each of Dlack-raspberrT, cherry or . red Jello
( t.etal t.vc cart.ws aixlld together for varying flavors ) P'rui t Cocktail Sugar to ·t.ute
Whip cream stiff, add l'Wl .flavoring llld sugar to taste. Prepare Jelle in usual way, adding the fruit. cocktail to make fruit jello. Fill center hole in cake with fruit jello. Ice entire cake with the whipped creDo Make ring around edge of cake vi th jello and place drops ot j ello here and there on the cake tor beauty. Place in ice box and when aerved slice u slicing an ordinary cake. Extra jello mq be added fi7CIIIl " left over jellc" along with ice cream if desired.. ·A VERY BEAUTIFUL HOLIDAY DESSERT •
Y_ours very gratefu� \) ' .
��- C)JJ ��� ov / �Gore, Jr. '
145
<&rnrgr A. <&nuran RestaurUtnt - Catering PHONE 4-3611 .276 ·N. MAGNOLIA DRIVE TALLAHASSEE, FLORIDA
SMORGASBORD TABLE
Kippersnacks - Smoked Oysters - Italian Pickle -lfdxed Vegetables - Jumbo Stuffed Olive s - Sweet Red Cherry Peppers - Sliced Swee t Pickles - Corn Relish - Deviled Eggs - Stuffed Celery - Salami Cheeses - Stuffed Fruits - Potato Salad - Greek Salad - Tuna - Crab Meat & Shrimps Au Gratin -Baked Virginia Ham, Pineapple - Roast Young Turkey, Dre s s ing, Cranberry Sauce - Our Famous Roast Beef -Tvro Congealed Salads - French Bread - Butter - Coffee
RECIPE ON OUR FAMOUS
RED SNAPPER r<lARGUERITE
1 . Boiled Filet of Snapper, Shrimp s , Oysters , Mushrooms
2 . Drain Broth
3 . Place Numb er 1 in China Plate
4 . Add Broth to Cream Sau c e , Sherry \Vine, Lemon Juice also Crab f·!eat
I 5 . Pour The Sauce Over the Seafood
6 . Sprinkle Cracker Crumbs Mixed with Parmi sian Cheese and Paprika - Sprinkle with Butter - Place under Broiler unt il Light Brom1
7 . Serve
OPEN 11 a.m. - 3 p.m. 5 p.m. - 10 p.m. Everyday
146.
t-'O ST O F F I C E BOX 6 6 9 T E L E f> H O N E 2 - 3 7 3 0
LAW O F F I C E S CA L D W E L L , PAR K E R , F O S T E R , M A D I G A N , O V E N & M O R IARTY
B R O C K B U I L D I N G
� L L A R D F . CALDWELL 1'1 L 1 U S F . PA R K E R
TAL LA H AS S E E , FLO R I DA J O H N A . M A D I G A N , J R.
W I L L I A M J. O V E N , J R .
0 L. FOSTER
l I 4 cup butte r l I 4 cup flour
E A S T INDIA C U R R Y
l tbs p. curry powde r l tsp. salt pe pper to taste s affron to taste l cup milk l - cup c ream 3 cups c ooke d shrimps
cup sliced mushroom s , s aut�ed in butter
J O H N D . M O R I ARTY
C ombine flour , cur ry powde r , s alt and peppe r . B lend in the s affron. Melt the butter and blend with the flour - and-curry mixture . A dd mHk and c ream. ·C ook in. a double boile r , stir ring c onstantly, until the mixture is thick and smooth. C over and c ook for 5 minute s longe r .
A dd the shr imps and sliced mushroom s , and heat thoroughly.
Note : Lobste r or c rab c an be used instead of shrimp.
Se rve with t4e following, to be pas s ed in individual dishe s :
Chutney s auce Finely choppe d c ri s p bacon Finely chopped nuts Finely c hopped whit e s of hard-boiled e ggs Finely chopped yolks of hard -boile d e ggs Grated coconut Se e dle s s rai s ins Small green s eedle s s grape s Grated O range rind
LA MB C UR R Y
This i s prepared like the above recipe, sub stituting lamb stock or thin lamb gravy for milk in the s auc e . U s e 3 cups of cubed cooked lamb and l cup of s liced tomatoe s .
147_
TAX BOOKS O!'ICN NOVE!oiBK" 1ST 01" EACH YRAR
OIICOUNTI AL.LOW£0. NOV. 4'Yoo Dac. :!1% JAN. 2°/o. FSB. 1%
C O U N T Y o r P O L K 5 T A T E O F F L O R I D A
R A Y CLEMENTS TAX COu...ECTOR
B A R T O W , F L O R I D A
C URRY SAU C E WITH SHRIMP
1 /2 green pepper 1 small onion 1 . s talk c elery 1 /3 cup butter o r margarine 2 1/2 tsp, curry powder 3 cups chicken stock or
3 bouillion cub e s cup tomato pur e e
l tbsp. lerrion jui c e 3/4 tsp. salt .l l/2 tsp, s ugar 1/4 tsp, Tobas c o s auc e l l/2 tsp. Wo r c estshire sauc e 3 tbsp. c o rnstarch 3 tbsp, water l/2 .cup light c r eam
1, Chop vegetables very fine and cook in 2 tbs p , m elted butter until wilted; stir in curry powder; add stock (or bouillion cub e s diss olved i n 3 cups boiling water) and tomato pur e e ; cook l hour over low heat.
2 , Stir in lemon juic e, s a lt, s ugar, Toba s c o and Wor c e s tshire s auce, Mix cornstarch and water together smoothly; add to s auc e and cook to a boil, then pour in the c ream ; stir in r e • maining butter, Makes a little m o r e than a quart,
3·, To the sauce add 6 lbs , cooked shrimp.
4 . S e rve over r i c e .
Serves 1 2
��i�;.� Tax C o llecto r , Polk C o unty
I M P E R I A L _P 0 L K
Leads In tbo produotton of CITRUS, CATTLE and PHOSPHATE
148
R. C. H 0 R N E ATTORN EY-AT-LAW MADISON, FLORIDA
November 26 , 1958
Spe c ial for Nutall Rise , Fla .
Proc eed with small skift and small motor on low t ide from Nutall to Gulf Coast ; Gather 1 to 2 bushels of fee sh oysters in shell ; stop on way back and cut 1 to 3 swamp c abbage , also bring back 1 to 2 gallons of salt water ; Shell oysters , preserving all j ui c e inside of shel l s ; Prepare swamp cabbage for usual use ; put oyster j uice and swamp c abbage in pot , c old ; let come to boil and boil 10 to 15 minute s , then add shelled oysters and allow to boil 5 to 10 minut e s ; If ne c e s sary add gulf salt water to thin and for additional sal t .
This wi ll produce a natural dish without c ommerc ial ingredients and should have a distinct almond flavor.
RCH : mms Enc .
Sinc erely ,
R. c . Horne
149
T A i L A H � S S E � � L O R I D A
De cember 5, 1 958
For something ju at a 11 ttle bit di.fre·rent , t ry t?i s original T o•m Hou se recip e for oy ste r s .
T OWN HOUSE SPECIAL FRIED OYSTERS
1 pint ' oy sters ( sele c t ) 10 drop s T obasco sau c e 1o. t e a sp oon · salt l te asp o on black pepper 1 pint water · ·
t p ou"nd cracker me al � cup Sexton ' e "Ze stful
. Seasoning . "· .
1 pound . sal tine crackers
Drain off ' l i quor and add to. wate r . Add T oba s c o sau·c e , ·
salt and pepp e r .
Dip oy sters into l i qu i d mixture and then into _cracker me al . Gently p at and l_ay out on a p an. Pl ace wax p ap e r .be twee·n l ayers. Allow t o set and dry for a wh ile .
Cru sh saltine s into "p i e ce s about the size o.f a ,p e a . Dip oy ster s into l i qu i d mixture a se cond time , one at the - time , being c areful not to wash . off the crackernieal and then cover with c rushe d .c racke r s and p at gently . Lay out on p an placing wax pap e r betl'fe e n l ayers. Fry in deep fat until cracker c ove ring is , gol·den brown. Serve imme diately .
Sincerely,
/�4 �7-N 0 R T H F L 0 R I D A ' S. H 0 T E L 0 F D I S T I N C· T_I 0 N
ISO
R...\.T lli. OREIIIN (JO:»I.-A:OLLliiJ!:
STATE OF FLORIDA
OFFI(JE OF THE OO�.IPTR OLLER TALLAIL\.88101!:1
He re i s a re c ipe I used to e njoy many years ago when I l i ve d up on the Chesapeake Bay. Wi th Apalach i cola oyste rs, i t 's e ven be t t e r!
OYSTER BISQUE
1 p int of oysters 1 p int of coffee cream 2 tabl espoons of fl our -} cup of m i l k
Comb ine fl our and mil k i n t o a smooth sauce . Heat cream in double bo i l e r, st i r in sauce , and season to taste w i th sal t and pepper. Add oyste rs afte r put t ing them through a fine meat grinder. Cook fo r ten m i nutes, and serve in bou i l l on cups.
Since rely yours, B r ; , ��-Mil l e r, Jr.
151
VAN � - PI=II�ST, PRU,
MAIN OFFICE AND
WAREI-lOUSE LAKE SI40RE DRIVE
�- 7�
VAN H. PRIIEST CO. IINC. 5e � 'If.()() $(#U4
November 24, 1958
I thi nk mo s t me n e i ther l ike o r w i l l r e c i p e i f they try i t and i t i s not t o o bad f o r women ,
CRAB }IF.AT DELIGHT
Bake a V i rginia Ham or any o th e r k i nd that y o u have and u s e the center c u t s in order t o get n ice , big sl ices , ( Gri l led ham wi ll a l s o do ) ,
Cover gener o u s l y w i th crab meat , f r o z e n o r f r e s h l y pi cked o u t e i ther w i l l d o ,
Spread l ight l y w i th bu t t er o r o l e o and put under th e bro i l er for a few minutes unt i l thorough l y · heated o r s l i gh t l y brown ed .
Ready to s erve a n d is d e l ic i o u s s erved w i th most any k i nd of f i x i ngs ,
152
- -··
rmber <4 NotimVtt JnriTHtu1U Cm.rtcil ·ml•(r i>f Cvr./ttl'1h:�· <J/ !:,Wtt� Miirlll/m:ltlrl�tl .Anad,.titnl.�
WILLIAM F. JIBS EXtCUTIH VICE PRtsiDtHT
JIBB 'S SEAFOOD SALAD
1/2 head each romaine, chocory and iceberg lettuce . 1 cucumber, sliced thin. 2 tqnatoes, quartered . 1/� cup lobster meat . 1/2 cup shrimp , cut up . 1/2 cup crabmeat . 8 anchovies rolled with capers . 1 hard-boiled _egg, corasely chopped. 6 large ripe olives, sl�ced.
·
6 large green olives , sliced. 4 tablespoons olive oil. 1 teaspoon · lime juic e . 1 tedspoon vinegar� 1 heaping teaspoon paprika . 1 teaspoon salt. 3 dashes tabasco •.
Blend paprika and oil. Add vinegar; lemon juice, salt and pepper and mix well .
Put all other ingredients into a bowl . Pour dressing over all and toBX well. Serves four simply .
153
B U C KLEW, RAMS.EY &. P H I LL I P S ATTORNEYS. AT LAW
SAM B U C K LEW
MAYNARD RAMSEY
GEORGE W. P H I LLIPS
S U I T E 101 KLEI N B U I L D I N G
MORGAN A T lAFAYETTE
TAMPA 2 , FLORIDA PHONES 2-1342-2-3892
P. o.eox 202
There a�e two d i shes wh ich 1 e n j o y c ooking very much and wh i ch are r � a l l y tasty when pr ope r l y prepa r e d .
STEAK A LA ELSA
I u s e a N . Y . c u t s ir l o i n s t r i p , u . s . Cho i c e , 1 1 /4 i nche s thi c k . Mar i n a t e in W i shbone d r e s s ing for f our h o u r s . ( If W i shbone d r e s s t�g is unava i l ab l e , I u s e ol i v e o i l , a touch of gar l i c or gar l i c s a l t and r o s emary l e aves arid rub b o th s i des of s t e ak . ) The t r i ck in c o ok i ng thi s s t eak i s t o have a charc o a l f i r e in a c a s t i r o n• p o t wi th a l id . I us e a C o ok ' n ' K e t t l e wh i c h I purchased i n Tul s a , Ok l a .
Whe n t h e c o a l s are ready , t o s s four o r f i v e h i ckory chips , tho rough l y s o aked i n wa t e r , on the c oa l s ; p l a c e s t eak on gr i l l a n d p u t on the l id ; c o ok t w o m i n u t e s t o t h e s id e f o r rare , three t o four minu t e s f o r med ium w e l l d o ne and f ive to s i x m i nu t es for we l l d o ne . Turn s t e ak o n l y once a nd keep l id on a t all t ime s .
Mar ina t i ng the s t eak and the u s e of h i c k o r y smoke permea t i ng the s t eak by v i r t u e o f the c l o s e d c o n t a i n e r , they are o u t o f this wor l d . I c a n r�fer you t o one of your l o c a l c i t i z e ns , �nd o n e o f m y o c c a s i ona l c u s t o�ers , Mr . Bruce Davi s .
SHRIMP SAMBOLA
The hors d ' oeuvres I s e rve w i t h th i s s t ea� c o n i s t o f shrimp , sma l l o n i o n s a n d mushrooms �repared a s f o l l ows : Bo i l the shr i mp ; ma r i n a t e the shrimp , 'mushrooms and o n i o n s i n W i shbone d r e s s ing for t w o hours ; p l a c J on skewer shr i mp , o n i o n and mu shroom , s everal t i me s . Brush wi th any good barbeque sau c e and place over cha r c o a l f i r e un t i l thoroughly warm . It do e s n ' t hurt if the shrimp g e t � l i t t l e crus t y .
S erve the above after t w o r ound s o f dr inks and then try t o avoid th e s tampe d e of cu s t omers f or s e c o nd s .
SB /ag
!54_
•
W m. Harold Parham 3 9 04 ORTEGA BOU LEVARD
JACKSO N V I LLE 1 0 , FLO R I DA
November 10, 1958
I am p l e a s ed to f o rward you my f a v o r i t e r e c ipe whi ch i s f o r a n chovy s t e ak a n d pr e pa r e d a s f o l l ow s :
ANCHOVY STEAK
S p r e a d a t h i c k s t eak g e n e r o u s l y w i th bu t t e r a n d a nchovy pa s t e o n o n e s id e · o n l y . Br o i l t o the d e s i r ed d e g r e e o f d o n en e s s a n d t u rn . Mak e a l a t t i c e w o rk -o f thi n s t r i ps o f a n chovy f i l e t s and f i l l the ope n spa c e s w i th s l i c � s o f g r e e n o l iv e . Br o i l the und o n e s i d e , p o u r 1 /4 c up o f m e l t e d bu t t e�� ove r the st eak on the p l a t t e r a nd s erv� w i th appr o p r i a t e s a lad an d p o t �t o e s .
$incerely,
�(J-/ W . Harold Parham
WHP/jp
!55_
So ttile M r.AMI1 FLORIDA
I am ve ry p r o ud to have my r e cipe s c on s ide red by you for your ne w c ookb o ok . I pr efe r s i mple food s , a s you wi ll gathe r from the two r e cipe s g i ven b e low:
Spagh e tti with plain tomato s auce
1 lar g e c an of tom ato pur e e 2 g a r li c clove s and 1 m e d i um - s i z e d onion , di c e d 4 Tab le s poons oli ve o i l
Bay leaf 1 lb . s pagh e tti 2 oz . g r ated Romano che e s e
1 / 2 t s p . s ug a r Salt and p e ppe r , of c our se , t o ta ste
Heat the oliv:e o i l in a s auc epan , then add garli c and oni on and b r own , Strain out the oni on i t s e lf as flavor ha s b e e n added to the olive o i l . ,Add tRmato pur e e and s ugar , bay leaf, s alt and pe pp e r . ·
Sprinkle with o r re gano . The s e should b e c o oked o ve r a low flam e for one hour and s t i r r e d fr eque ntly to pre vent b urning . Then remove the bay le af and the g a r lic c lo ve s .
C o ok the s paghetti s eparate ly fo r abo ut
2 0 m i nute s , or until tende r , in rapidly b oiling s alted wate r , then drain and pla c e on a heated platt e r .
The s auc e i s then poure d o v e r the spaghetti and s p r inkled g e n e rous ly with the g r ated Romano che e s e . Serve very hot. The quantitie s indic ated h er e in wi ll s e r ve fr om 4 to 6 por tion s .
_!56
B e ef Ste w
2 lb s . b e e f chuck , cut in 1 1 / '21 1 c ube s 2 T able s poons fat { C ri s c o o r s im i la r fat) 4 c up s b o i ling wate r 1 t e a sp o on lem on j ui c e 1 tea sp o on W or c e s te r shi re s auce 1 c love of garli c 1 lar ge oni on , sli c e d 2 Bay leave s 1 Table s poon salt
1/2 te a sp o on pepp er 1/2 t e a s po on papr ika
dash of all s pi c e or c love s 1 te a spoon s ugar 6 c a r r ot s , quarte r e d
c ub e potatoe s a s de s i r e d
Thoroughly c ove r the b e e f cube s fi r st with flour on all s ide s , the n b rown in hot fat . Add the wate r , lemon j ui c e , W o r c e s t shi r e s auc e , garlic , oni on s , bay leave s and s e a·s oning s . , Let s imm e r for 2 hour s , sti r ring oc c a s i onally to ke ep fr om stick ing . The n add c a r r ot s , oni ons and p otatoe s . C ontinue c ooking fo r an additional 20 - 30 m inute s until the ve getab le s are d one . Remove m e at and ve getable s and thicken liquid a little m ore for g ravy. Th i s will s e rve 6 - 8 portion s .
Sinc e rely,
e s Sotti le , J r .
157
RALPH A. MARSICA N O ATTORNEY A:T LAW
TAMPA 21 FLORIDA
.This . is a quick rec ipe for Ital ian spaghetti whi ch I made up about twenty years ago and which . i s now fa irly well d i s tributed . It was compl ime nted by the d i e t i t ian at Os chner • s C l inic at New Orleans , so I gue ss i t ought to pa s s .
SPAGHETTI A LA MARADEL ( w i l l serYe six to e ight )
.5 small cans toma to sauce , usua l l y cal l ed "Spanish" sauce , ( D e l Mont e , All Good , Sacremento , Hun t )
1 can mushrooms -med ium 1 large er 2 med ium s i zed onions , finely chopped 1 large or 2 medium c loYes gar l i c crushed t pound wh ite bacon 1 pound ground beef t cup chopped pars l ey 2 tablespoons dry ba s i l 1! pounds spaghetti , preferably thin spaghetti usua l l y labeled
"Spaghe t t in i " ·
1- pound grated Roman ·cheese Salt and pepper
Cut bacon into sma l l s t rips , fry in 4 q t . po t . When bacon i s browned add onions and saute . Add ground mea t , s t i r unt i l cooked through. ·Add toma t o sauc e ,. mushrooms , gar l i c , pars l ey , pepper , sa l t , if necessary , and a cup of water . Bring to a bo i l and l et s immer for about � minut e s . Add ba s i l , let � for about fifteen minutes mo re . Stir occasi ona l l y whi l e s immer ing .
·
Put about , three quarts of water in good s i z e pot and add a tablespoon of s a l t . Bring to bo i l , add spaghe t t i . Cook unt i l firm only ( about twelTe minu tes ) . Add about a . pint of c o ld wa ter and drain in c o lander .
Sprinkle grated cheese in soup plate and f i l l with spaghe t t i . Then sprinkle more cheese oYer spaghe t t i . Now pour about threefourths cupful of sau c e over the spaghe t t i and then spr inkle more che ese OYer the miKture .
Place a. gra.y boat of sauce and sma l l d i sh of grated che ese on din ing tab l e , as more of each may be d e s ired .
·�� RAM/fc Ralph A. Marsicano
lssJ
STEAKS CHICKEN
SPAGHETTI SEA FOOD
�'-"C� S PA G H E T T I H O U S E PHONE 2 - 9 1 3 1 • 1 7 1 3 MAHAN D R I V E • TALLAHASSEE, F LOR IDA
7 �lew.., 8()..s � 11 � ,_._;/;;D.... eh.�c-h�� sr.H�-[1hQ.tb..� 111-�.A.. r� ')""'0 0 1'Y\ )
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o .,. oa .,.Lc e..f 6-ro-u.h: . s L u "j/J . o..kL 111� A '?fi .. o �,.y.JJ {.�.rf /Jy-v. t V ·� . _ L)/, '!It c h.�� h t 1� I � c � Jli0 Ca.... -1(,-.a d;:,.__, e. f) k. s: &, w � /'(, o� cJ' ffi, 1/Ul
Se 'l.Vt--dS a_boJ 6 rz, 2 g-
( Pat Recupero )
l 5 9
TAMPA 5, FLORI DA
POMPANO PAPILLOT
1/4 Pound Butter
1 Onion
1 Cup of Flour
1 Pint B o i l e d Milk
2 Eggs
Dash of Nutmeg
Dash of Tob a s co Sauce
1 o z , S auterne l'i ine
1/2 Pound Shrimps
1/2 pound Crawf i sh
Into a quarter pound of me l te d but ter drop an onion choppe d fine , and cook for f ive minu te s .
Add slowly a cup of flour t o form a p a s te , and le t i t cook dry, s lowly. Add a pint of boiled milk and le t cook to a thick cream sauce . B e a t two eggs with nutmeg, tobas co sauce , Sauterne wine , and fold into cream s auce . Add chopped boile d Shrimps and Crawf i sh .
O n buttered p i e c e of French paper , spread part o f the paste , then p lace a slice of skinned Pompano Steak. Spread more p as te , then another slice of Pompano . Spre ad over top remain ing s auce , Fold paper to form a b ag w i th crimped e dge s . Brush mel t e d butter over paper and bake 30 minute s at 350 degre e s ,
Serving for 4
1 (j()
PHONE 4-2313
Floll"lidla State The.n.tres, Inc. FLORIDA THEATRE BLDG .• P. 0: BOX 1290
JACKSONVILLE 1. FLORIDA
SAUCE
2 lbs ground beef
LASAGNE
l large can Italian peeled tomatoes 1 can tomato paste 1 large onion chopped fine
CHEESES
1 pound Ricotta 1 large mozzerella .
1/2 lb. parmesian
salt - pepper - oregano - sweet basil - parsley (about 1 teasp each) bay leaf
1 pkg. ribbed lasagne noodles - cooked according to directions on the package.
Saute onion in butter. Brown meat and keep it crumbly - avoid lumps. Add tomatoes and seasoning. Cook slowly at least three hours. Regrigerate over night.
about 24 hours before serving, mix as follows:
In deep loaf pan, place layer of meat sauce, layer of noodles, layer of the cheeses. Repeat until pan is filled, ending with meat sauce. About five layers - more if pan will hold it. Put in refrigerator until about 2 hours before serving time. About one hour before s erving place in oven 375° degrees - bake one hour or until bubbly.
Serves about 8 hungry guests I
Lamar Sarra
.161
Mt�mbt•r 9/ SatiQ,ull hul•Jl'tril!1 CCllmtll ,\l(.'ll•'l('t nf C!Jn/t mm·t· o/ Sttlt(J .\J!ll111f•Wti1Tt t¥ ;\'tMft.rtum�
WILLIAM F. JIBS EXECUTIVE V I C E PRESIDENT
JIBBKABOB (BETTER KNOWN AS SHISHKABOB ) (SER1ZES FOUR)
TWO ' POUNDS OF LAMB CUT IN QUARTER POUND SECTIONS (NO BONES ) .
TAKE ONE ONION SLICE, ONE GREEN PEPPER SLICE, TOUCH OF PARSlEY, ONE TO�IATO SLICE, SALT AND PEPPER AND OLIVE OIL. CHOP ONION, PEPPER, PARSLEY AND TOMATO FINE . MIX WITH SALT AND PEPPER AND OLIVE OIL. ADD TOUCH OF GARLIC .
MARINATE LAMB I N MIXTURE FOR A T lEAST THREE HOURS . BETTER T O LEAVE OVERNIGHT IN MIXTURE IN ICE BOX. BE SURE AND COVER MEAT WITH IIDTURE .
TAKE LAMB our OF MIXTURE AND CUT INTO SMALL PIECES ABOUir ONE INCH SQUARE .
IF POSSIBlE SECURE SMALL ONIONS , AND SMALL TOMATOES . IF NOT POSSIBLE THEN CUT ONIONS AND TOMATOES IN QUARTER SECTIONS • PLACE ON SKEWER IN THIS FASHION:
ONE PIECE OF LAMB, ONE PIECE OF GREEN PEPPER, ONE ONION, OR MUSHROOM, ONE TOMATO,
ONE LAMB, ETC .
COOK OVER FIRE OR BROIL FOR 25 MINUTES . SERVE INDIVIDUAL SKEWER WITH COOKED PORTIONS .
162.
HOWf\RD JAY FRIEDMAN
21 OS East Randolph Circle
Tallahassee, Florida
October 16, 1958
Here ' s my formula for cook ing chicken on an outd·oo:r gri 1 1 � r think it f11ake s a good dis h .
Cut four small fryers into quarters, place on grill after co.als are white hot. A medium fire is de.sired as the process should take about h5 iairiutes� Then--------------the juice of 6 lemons
1 lb. butter (if you're on expense account), 6therwise use margarine ·
t of a small can of dry mustard
i ·bottle Worchestire sauce
·a few drops of tobaaco
1 teaspoon salt
Pepper to taste
Melt the butter or margarine ani mix all other ingredients. Then turn chicken ani baste continually · for about h5 minutes , until chicken is crisp brown. For best results , brush liberally, piece by piece, continually brushing and turning, pausing only for small sips of bourbon and gingerale in order to keep up with your guests.
Four small fryers will serve four to eight persons, depending on the size of the chicken and the size of the guests ani the number of drinlal consumed prior ·to eating. (The more bourbon coltllumed before serving, the tastier the chicken. )
163.
WILL IAM F. K I R C H HAI N E 286.5 BOCA C I EGA D R IVE, N O R T H
Sr. PET E it S I U R G , FLO R I DA
In the l a t t e r part of WW2 , I was s ta t i oned a t Albrook F i e ld , Canal Zone , as a F ighter C ommand C ommun i ca t i ons offi ce r , and my wife was chief of c i v i l ian personne l at the C or o z a l Supply Depo t , Pol ishing the old apple , one o f the Nicaraguan workers i n her office attached hims e l f to us and kept u s _ supp l i e d wi th the native Panamanian fru i t s and vege tab l e s from local marke t s , ( Of c ours e , in ret urn for thi s s ervice we had t o keep him suppl ied with a lmos t d a i l y d o s e s o f nat ive rum , )
We had quit e a c o l ony of married offic ers on our base and took turns having Sunday g e t - t og e thers at our vari ous quart ers , Came our t urn and our Ni caraguan friend sugge s ted that h e bring _ over h i s wife who would prepare Arroz eon Pollo for us , We agreed , Came the dawn thi s g iven Sunday and here they were - man , wife , a few o f h i s eight children , three l i ve chickens , and bags " o f vege tab l e s . S l e epy-eyed , we l e t them in and proceeded to get acqua inted , The wife and chi ldren spoke no Eng l i sh and my Span i sh was most l im i t e d , bu t we managed to agree on certain s igns , e t c , , and to find our way t o the k i t chen , Chickens were s laughtered , vege tab l e s peeled , and the f i e ld gener a l l y c l eared f o r ba t t l e The fo l l owing is a resu l t o f this training peri od . Need l e s s to say , certain subs t i t u t i ons in the vegetab l e s are neces sary
s ince some of tho s e used that day are no t avai labl e at our marke t s , and I have reduced the quan t i t y consid erably
NICARAGUAN ARROZ . e on POLLO
1 fryer ( 2-2! lb , range ) cut j u i c e 1 hr . before booking . 1 cup rice 1 cup d iced carro t s 1 cup chopped c e l ery 1 cup chopped onion ! cup canned pimi e n t o s 1 c u p chopped be l l pepper
up , wa s h , d rain and ma r i nate in l ime
1 cup chopped fresh t oma t o e s 1 sma l l can gr een pea s 4 table spoons f u l o l iv e o i l s a l t ( pepper i f d e s ired ) i cup chopped green span i sh o l ives
Use 4! qt . or larger i ron pot with cover o r 10" ski l l e t wi t h cover .
Cover bottoa of pot w i th o i l and hea t . Add r i c e frying unt i l brown , add one cup wa t e r , M i x a l l vegetab l e s t ogether except pe a s , a l t ernate layers of chicken with vegetab l e s on r i c e , Use ! tabl espoon s a l t w i th each l ayer , Add ! cup of wa ter and s t i r up ent ire mix ture , C o ok at l ow to med i um hea t , s t irring occa s i ona l l y , Add water onLy t o k e e p from s t icking , C o ok un t i l chicken i s tender-unc o ver a d d peas , � i r , and cook for 1 0 minut e s ,
This "one d i sh" mea l w i th a good sa lad wi l l s erve four hungry people or 6 puny one s ,
iJ!I<'�f'.� W. F. Kir chhaine
.164
B E N H . F U Q U A P. 0 . el 0 X 3 I 0 0
M I A M I . F L O � I O A
CHI CKEN MARENGO
Thi s is one of my favorite recipe s . I re call reading somewhere., many years ago , a story concerning the origin of this dish . It · was said that on the night following the great French victory at the Battle of Marengo in 1800 , General Napoleon Bonaparte ' s cook was casting about for some food for the General ' s dinne r . All he was able t o scrounge was one chicken , se cured from a nearby barnyard , a bottle of dry wine and some onion s , garli c , e t c . Utili zing the General ' s sword , the cook cut up the chicken and cooke d it in the wine , adding what vegetable s were available . The General was sq pleased with thi s meal that ever after thi s dish was known as Chicken Marengo . The re cipe which follows is , doubtle s s , much more elaborate than t h e one originally used on the bat tlefield and is the recipe now commonly use d in the b e st French rest aurant s .
1 2�-to-3 -lb . ready-tocook broile r , quart ered
2 t able sp. salad o i l · 2 medium-size onions ,
chopped 1 t able sp. flour
1/2 cup consomme 1/4 cup dry white wine
3 table sp. tomato paste
1 clove garli c , crushed · 1/4 teasp. thyme
1 bay leaf 1/2 teasp . salt 1/4 t e asp . pepper 1/2 lb . mushrooms , sli ced
1 table sp . chopped parsley 4 sli ces French bread ,
fried in butter
In a large , heavy skillet , cook chicken in heated oil unt il ·browne d on both side s . Add onions , and cook unti l onions are slightly browne d . S prinkle with f lour, and cook for 3 minut e s , st irring constantly. Add consomme , wine , tomato past e , garl i c , thyme , bay leaf, salt and peppe r. Bring to a boi l . Cover and simmer gently for ·30 minut e s , or until meat i s tend e r . Remove chi cken t o heated serving dish and keep warm . Add mushrooms to skillet . Cover and cook over low flame for 15 minute s . Pour over chicken . Sprinkle with parsley. Garnish with sli c e s of fried bread . Serves 4 .
~ Ben H . Fuqua
. 1 65
OFFicE OF THE PRESIDENT
U N IVE R S I T Y O F MIAMI CORAL GABLES 46, FLORIDA
Turke y Barbe c ue w i th Avo cado
In response to your request, shal l I say that thi s i s my most unique recipe , wh i ch I call Turkey Barbecue with Avocado �
1 10-15 lb . fresh or frozen turkey 1 - 611 fairly r ipe avocado
Put 3/4 avocado through ricer ; Stuff unseasoned avocado pulp between . r ibs only in body cavity of the turkey - adding a sprinkling of Parmesan cheese if des i red, Before stuffing cavity, sprinkle ins ide with approximately two tablespoons sal t . Trus s turkey and t i e firmly onto spi t , balancing carefully.
Make from aluminum fo i l a rectangular tray to collect drippings and place under turkey, Make a fire of bricketts we l l clear of turkey and tray, Prepare sauce as follows:
i/2 cup · Wesson or other vegetable o il 1/2 teaspoon salt 1/2 teaspoon coarse ground black pepper 1/2 teaspoon Accent *1/2 � teaspoon H i ckory smoke salt 1/4 teaspoon each powdered Rosemary, onion salt, celery
seed, paprika Juice of one l ime
M ix thoroughly and brush on turkey as it barbecues , allowing 15-20 minutes per pound, depending on weather and. appearance of turkey. Do not be concerned if avocado stuffing dr ips into tray,
Simmer neck and g iblets unt i l very tender, remove from bone s and grind the meat . Add remainder of riced avocado to drippings from turkey (and half of the ground g iblets if desired) , Add all to broth · in wh ich g iblets were cooked, To make gravy, thicken thi s mixture with flour and water to proper consi stency and add salt to taste , if needed.
*If a strong w ind is blowing during barbecue , charcoal salt is not needed! If larger turkey is used, increase ingredients .
s�7J:;·� �W . Pearson r
Pres ident
166_
ATTORNEYS AT LAW IZ18 I!:.COI..ONIAI.. O R I V I!:
O R L..A.N D O , F" L. O R I O .A. C H A R I .. E S 0 . A N O R E W S1 .J R .
e t: N . J A M L N F . S M A T H E R S
SKILLET STRAGANOFF
2 Tablespoons butter or oleo 1/4 Cup chopped onion 1 Teaspoon finely chopped garlic
or garlic salt 1 Pound ground round steak 2 Tablespoons flour
1 1/4
1/2 1 1
Teaspoon salt
P . o . eo.x &878
G A R D E N 5-7571
Teaspoon each of paprika and nutmeg
Cup chopped cooked mushrooms Can cream mushroom soup Cup s our cream
Melt butter in skillet; add onion, garlic and ground beef; saute until browned.
Combine flour, aal·t, paprika and nutmeg; sprinkle · over meat mixture ; blend .
Add mushrooms and soup .
Simmer ten minutes over low beat .
Pour sour cream over top; simmer five minutes longer .
Serve with rice .
167.
ALEX M...c.WILLLAM
<ittlfatumn lJarh. �g �uriaful:tt, �.
�mr �ta&q,�Llriba
MAC ' S TAVERN STEW
Take 4 to S pound of bottan round beef, cut into 1·arge
cubes size of an e gg. Add 2 or 3 small pie<;es of suet for
flavor·. Salt and pepper, 1 teaspoon of pickling spices , 2
bay leave s, 3 tablespoons Kitchen Bouquet, 2 tablespoons
vinegar, 3 tablespoons .Worcestershire sauce . Cover and
boil this in 4· quarts of .wate r until meat is tende r. Draw
off enough beef juice to c ook vegetables . Boil the follow-
ing ve getables in the beef juice separately until done .
1 dozen small whole onions, 1 dozen whole medium size carrots ,
1 dozen medium size potatoes quarte red. 2 cups celery cut
in inch long piece s , After vege table� are dc:me , mix them
all together with the meat and add 8 ounces of red wine and
let simmer 10 minutes ,·
Thicken slightly. Season to taste ,
Serves 8 persons.
.168
JOliN TALTON. YICE P�£SICENT E. A LAURENT. SI!:CR£'TARY ·TRI!:AS
OFFICE OF T H E EXECUTIVE S EC R ETARY P . 0 . BOX 773
TALL A H A S S E E . FLO R I D A
E. R . HAFNER December 10 , 1958
BOILED BEEF FrANKEN WITH MATZOH BALLS e n POT
2 lbs . of beef ribs or chuck roa st . Soup greens such as carrots , celery , string beans , oillons and cabbage . Salt and pepper.
Boil the meat in water containing the mixture of vegetables until the meat is tender adding salt and pepper to taste . Remove from fire and let come to room temperature .
2 Tablespoons melted shortening . 2 eggs slightly beaten 1 teaspoon salt 2 tablespoons of the soup stock 1/2 cup Matzoh Meal (Purcha sed at any store specializing in Kosher style foods ) ·
Mix shortening and egg s together. Add Matzoh meal and salt , which were first mixed together . When well blended add soup stoc k . Cover mixing bowl and place in refrigerator for at lea st twenty minute s . Using two or three quart size pot , bring salted water to a boil . Reduce flame and into the slightly bubbling water drop small ba lls (8) formed from above mixture .. Cover pot and let cook 30-40 minute s . Remove matzoh. balls from water to soup pot , first removing meat from soup (add fine noodles if so desired) and allow to simmer for about five minutes j u st before you are ready to s erve .
Transfer all above to an Tureen a nd place on table with horseradish· handy , eat soup and
matzoh ball s , then the meat with plenty of horseradish and thick slices of Jewi sh rye bread and you have it made .
This is a very popular dish in restaurants catering to lovers of Kosher style food s .
169
TAll BOOKS OI'I.N NOVI.MIII.It IAT 01" EACH YI.Ait
DISCOUNTS ALLOW.O, NOV. A')'oo DllC. S')'0 .JAN. 2'Yo, Fr.ll. t%
C O U N T Y O r P O L K
RAY CLE MENTS TAX COLLECTOR
1 lb, ground b e ef 1/2 tsp. salt 1/4 tsp. ginger 1 egg 1 tsp. water 1/4 cup flour 3 tbsp. salad o i l
5 T A T E O F F L O R I D A B A R T O W , r L O R I D A
MEAT BALLS HAWAllAN
1 can pineapple chunks and syrup 1/4 cup brown sugar, packed 2 tbsp. c o rnstarch 1/4 cup vinegar 1 tbsp. soy sauce 2 green peppers, cut in strips Buttered hot noodles
1, Sea s on ground b e ef w ith salt and ginge r ; form lightly into 1 6 small balls ; dip in egg, s lightly beaten with 1 tsp. water, then in flour; saute in s alad oil in large f ·rying pan, turning to b rown all sides; remove from heat; take out meat balls while making sauce in sam e pan.
2, Drain syrup from pin eapp le; add water to make 1 cup; stir in brown sugar mixed w ith c o rnstarch, vinegar, and soy sauc e; heat, stirring c ons tantly, until s au c e thickens and boils 3 minut e s .
3, Arrange browned m eat balls, pepper strips, a n d pineapple chunks in s eparate piles in pan; stir each gently to coat with sauc e ; cove r ; simmer 10 minutes, o r unti l heated through.
4, Serve with buttered hot noodles, plain or with a garnish of toasted shredded almonds,
Serves 1 2
��·-·�-1(d;;{ C L EMENTS Tax C ol l ector, Polk C o unty
I M P E R I A L P O L K
Leads In tbo production or CITRUS, CATTLE and PHOSPHATE
170
J. L . McMULLEN FLOYD EUBANKS
VICE·PRES • . HAZ !::L B . H ICKS SECY.-TREAS.
S U WAN N E E R I VE R FAR M S I N C. SPECIALIZING I N -
"OLD FASHIONED'"
COUNTRY _CURED HICKORY SMOKED
P. 0. BOX 40 O F F ! C F.:
L I V E OAK. FLORIDA 20!:i 5 . HOU£TON S T .
P H O N E 4 � ::;
.4 � 7 HAMS • BACON • SAUSAGE
F e b ruary 5, 1959
BAKED C OUNTRY STYLE HAM
ALLOW 25 MINUTES PER POUND FOR HAM WEIGHTING 10 TO 12 POUNDS, OR
20 MINUTES PER POUND FOR LARGER ONE . C OVER HAM WITH C OLD WATER AND
SOAK 12 HOURS IN TWO DIFFERENT WATERS, TO WHICH HAS BEEN ADDED ONE
CUP OF VINEGAR FOR EACH GALLON OF WATER. REMOVE AND RINSE IN COLD
WATER . PLACE IN LARGE ROASTER ON TOP OF STOVE . POUR OVER HAM ONE
GALLON OF WATER , 1 CUP BLACK MOLA SSES AND 1 CUP OF VINEGAR . C OVER
AND ALLOW TO C OME TO A ROLLING BOIL, THEN LOWER FLAME AND LET SIMMER
SLOIIJLY UNT IL SKIN CAN BE EASILY REMOVED, ( About 2 hours ) . REMOVE HUI FROM SOLUTION, REMOVE SKIN, PUNCTURE AT INTERVALS WITH ICE PICK AND INSERT SMALL SLIVERS OF GARLIC . SC ORE AND DOT WITH WHOLE CLOVES
AND PLACE IN' PREHEATED OVEN 300 degreee FOR REMAINING C OOKING TIME,
BASTING EVERY 20 MINUTES WITH PORT WINE. FREQUENT BAST ING IS VERY
IMPORTANT .
This is very g ood with Bake d C ountry Ham MUSTARD SAUCE
2 t e a spoon s dry mus tard
1/4 c up milk
2 t e a spoons sugar
2 tea spoon s f l our
1 teaspoon vinegar
1/4 s t ick butter
MELT BUTTER IN DOUBLE BOILER, BLEND IN FLOUR, ADD MILK. DISSOLVE
MUSTARD AND SUGAR IN VINEGAR. ADD TO SAUCE, STIRRING C ONSTANTLY .
1 7 1
�cordially yours,
J . L . McMul len
J. L. J,icMULLtN
SPEC I A L I Z I N G I N ·· • "OLD J-"/,!;1-t)Oil!.:.O"
COUl-.ITHY C U R I . O
H I C K O R Y sr.::::o!:EO HAMS • BACON - SAUSAGE
FLOYD EUBANKS
S U WAN N E E R I VER FAR M S I N C. P. 0 . BOX 40
L I V E OAK. FLORIDA
PAN BROILED C OUNTRY HAM
HAZEL B. HICKS SECY.·TREAS.
OFFICE 205 S. HOUSTON ST. PHONE 455
457
S OAK SLICE S OF HAM IN C OLD WATER FOR ABOUT 30 MINUTES . DRAIN AND
DRY SLIC E S REAL WELL . PLACE HAM SLICES IN A VERY LIGHTLY GREASED
F RYING PAN . C OOK SLOWLY � TURNING ONCE . C OOK UNTIL D LIGHTLY
BROWNED . POUR OFF ALL OF FAT EXCEPT ONE TABLESPOON . ADD AB OUT 2
TABLESPOONS VERY HOT WATER . PUT T IGHT LID ON PAN AND LET HA M SLICES
STEAM SLOWLY FOR ABOUT 10 MINUTES . NO SALT IS ADDED BUT ONE MAY ADD
BLAC K PEPPER IF DESIRED.
J . L .McMullen
We Su;;ges! l'on 'l'l'y Our FRESH Pmr o•· Link SAUSAGE
112
HOTEL . T A L L A H A S S E E, F L O R I D A
Decemb e r 5 , 1 958
Aft e r a long . day ' s hike through the Nant ab al a Nati onal P ark, or a th i rtyfive mil e c rui st'l on Fontana L alce , re turn to the Nant ab ala Inn and e n j oy th i s re al mountain di sh .
NORTH CAROL INA MOUNT AIN BAKED HAM
One 1 2-14 p ound smoke d h am One -half gallon of apple jui c e One cup s ourwood hone y . Two t able sp o ons p i ckling sp i c e
Wash ham, pump ftiil of juice wi th a s alt pump . Bake · in a moderate ovsn ( 350 degre e s F . ) until done , allowing 30 m1 nute s t o th e p ound. Baste wi tb b alanc e of . jui c e wh ile i n the oven. Remove s�in, rub with honey and sp rinkle wi th ;:�pi c e . Re turn t o ove n and brown.
Sinc e rely ,
N 0 R T H F L 0 R I D A ' S H O,T E L 0 F D I S T I N C T I 0 N
.173
R S E P R I NT I N G COM PA N Y R 0 S E B U I L D I N G • P. 0 . B 0 X 5 4 9 • T A L L A H A S S E E . F L 0 R I D A • T E L E P H 0 N E 2 - 0 2 3 0
CH I L I
2 l b s . f r e sh l y g ro u n d hambur g e r me a t 1 - #1 c an F r anco Ame r i c an Sp agh e t t i S a u c e wi th chee s e 1 - # 1 c an toma t o e s ( cu t up ' i f p r e f e r r e d ) 2 - sma l l c an s t o m a t o p u r e e 1 - l a r g e can k i d n e y b e an s 1 - l a r g e s w e e t burmud a o n i o n , d i c e d � t e a sp o o n s a l t - o r s a l t t o t a s t e � t e a s p o o n b l ack p e p p e r , p r e f e r ab l e c o a r s e l y g round 1� t ab l e sp o o n s u g a r 3 t a b l e sp o o n s chi l i p o w d e r 4 o r 5 bay l e a v e s � t e a sp o on c e l e r y s a l t � t e a sp o o n t o b a s co s a u c e � te a s p o o n c e l e r y s e e d ( th i s c an b e u s ed i n p l a c e o f o r in
a d d i t i o n to the c e l e r y s a l t ) � t e a sp o o n thyme � t e a sp o o n swe e t b a s i l 1 te a s p o o n p a r s l ey f l ak e s 1 to 2 t ab l e sp o o n s W o r c e s t e r sh i r e s au c e 1 t e a sp o o n l i qu i d smoke � t e a sp o o n soy s au c e 3 t a b l e sp o o n s b a r b e cue s a u c e 2 t a b l e sp o o n s s t eak s au c e � t e a sp o o n o r e g ano h e r b s
B r o w n me a t and mix o th e r i n g r e d i en t s t o g e ther and c o o k a t a s l ow bo i l i n covered p o t un t i l f l avo r s are b l e n d e d , a p p r o x i ma t e l y 30 - 45 minu t e s . T h i s make s a b o u t f o u r qu a r t s o f Chi l i . Thi s f r e e z e s e x c e l l e n t l y f o r fu t u r e con sump t i o n .
174_
176
WCKT - Channel 7 316 XW - 1000' Antenna WCKR - 610 KC 5000 W - Day and Night
B I S C A Y N E T E L E V I S I O N C O R P O R A T I O N North Bay Causeway
Miami, Florida
PLaza 1-6692
October 19 , 1958 P.O. Box M, Little River Station
Miami 38, Florida
There are s o many favori t e s of mine , i t ' s a little difficult t o cite the topmo s t . However, my vot e goes t o p e can p i e . And of a l l varie t i e s I have eaten, none can compare with the p ecan pie put out b y Silver Springs . ( S orry to go c ommerc ial on you, but I cannot t e ll a l i e ) .
A recipe which purport s t o be that of the S ilver Springs Coffee Shop was published s ome years ago in Harr i s Powers ' late lament ed Florida Suntime ( an exc e l lent maga z ine whose untimely death was regre ttabl e ) . Here 1 t i s :
1 cup whi t e sugar 1 cup whi t e Karo syrup 1 cup chopped p ecan meat s
2 eggs 1/8 lb . butter 1/4 t sp . salt ( Scant )
Cr eam but t e r and sugar ; add s a l t , well b ea t en eggs , s yrup and chopped nut meats -- mix well . Bake in raw pas try shell 1 hour at 300 degr·e e s F. or unti l a s i lver knife come s out clean.
Cordial ly ,
� � Hampton Dunn
_)77
-ST. PETERSBURG TIMES
NELSON POYNTBR l!ditoc" aad Prnidea.c
ST. PETERSBURG FLORIDA
• November 29 , 1958
TWo oC" our mos t exotic fru i t s--often oYerl·ooked i n tbe F l or i d ian ' s ow n back yard--are the Kumquat and the Cal amond i n . PreserYed o r in marmalade , they a r e a yearround d e l i«bt . Her e ' s bow to do it l
WHOLE PRESERVED KUMQUATS
1 quart kumquats li cups water li cups su«ar
Wash kumquats tborou«bly , cu t two s l ight gashes a t r ight angles ( smal l ) acros s blossom end . Make a syrgp of sugar and water . Cool before adding kumquats . CoYer and c ook very gent l y at low temperature--about 1 hour , or unt i l c l ear . Do not remoye cover unt i l c o ld . Put in jars , fully coYered with syrup and seal .
CALAMONDIN MARMALADE ( l ike bitter Eng l i s h )
C u t frui t i n narrow strips , w i t h s c is sors . ReaoYe seeds . CoYer with twice the amount of water to fru i t . Bo i l 20 minute s . Measure ; cup f o r cup ( frui t and water ) with sugar ; boi l s l owly unt i l syrup leaYes spoon drop by drop. Put in jars and seal
Sincerely,
� Nelson Poynter
178_
T H E T A M P A T R I B U N E V. M. NEWTON. JR.
MANAGING ltDITOA
W O it ,. I H O A N D S U N D A Y
SUNDAY AFTERNOrui RIBS (SerYea abeut 10)
15 :peu».ia :perk a:pare rilta barlteeue aauee Twe aai a Aalt tiftlla cia tift& Vel'llleu tll ellareeal aai crill
PUDLI&HED BY THE TRIBUNE COMPANY TAMPA 1. FLORIDA
start fire ia ellareeal. Wllile waitiac fer eeala te fera, �x firs t bate& et artiaia. Make barbe �ue aauee wll11e llaTiac tirat martiai o It �eu wait 1 e�er, �·u teai te beeeae aiTeatureuaeae a .. tlle aauee auttera . SerTe aartinia . Begia aaue e . M1x a bett1e et Rratt • a · Freaell ireaaiag wit& a bettle et eatau:p aai a queeae a lemea ia i t . Tlle eeala alleuli b e reai�. Spreai eat t lle apareriba aai aaear aauee ea tllea. 4tter 10 miaute a , tura tllem eYer aai aaear aauee ea eeekei siie • Mix aere aartiai a o Keep tllia UJI fer aa lleur, turaiag •rib1 trequeat1� aai amea riag aaue e . If tae· rib• are tee e1ele te tae tire , tae� 1 11 bura. But I &aTe feuad ·taia ieeaa • t aatter if �eu aerTe eaeuga martiai a . After aa heur ef . dGwning •�rtiai a , �eur cua e t a will eat e n �ldng, benee a111.ci all. Serve ribe with Fre»oh breai a111.i a t�t aanaa and s treag, b1aek oeffe e .
179_
R A D I O S T A T I O N S W Q A M , W Q A M · I= M
F L 0 R I 0 .4'$ M 0 5 T C 0 M P L E T E N E W S P A P E R 2 0 0 $ o u t " M I o m I A v • n u •· M I o m I 3 0, f I o r I d o
R EAPPORTIONMENT STEW
J lbs , s t ew i ng lamb 4-5 s ma l l o n i ons 1 t s p . caraway seed 1 cabbage J-4 large potatoes who l e · a l l sp i c e · '
peppercorns bay l eaf s a l t
C u t lamb i n t o s ma l l pieces , brown i n bu tter , bare l y cover w i t h water . Add a s l i c ed onion , and seas on ings . Simmer covered several hours unt i l meat i s nearly tend er .
Quarter cabbage , soak in c o l d wat e r and s l i c e coar s e l y . Add t o s tew al ong wi th cubed potatoes and o n i ons . C o ok for another hal f-hour un t i l a l l i s done .
·Serve w i th whi t e vinegar to be. sprink l ed over serving , Use d e ep plates - the s t ew i s s oupy .
180
2 0 0 S o u t h M i a m i A v e . M i a m i 3 0 , f l o r i d a
Q!h.e illltiami H.eral� F L O R I D A ' S M O S T C O M P L E T E N E W S P A P E R
Oc t . 2 , 1958
I modes tly admi t to the best group er chowder in our block, mostly because no one else i n our block make& grouper chowder . I t goe s s omethi ''B like thi s :
Fi let a 3-4 pound grouper. Save head and backbon e . � <;:�·t·-'
R emove gills and eyes from head ( jus t to keep � Yrom leering at you from the boi ling pot ) and boi l heed and bones about 45 minutes . Not too much water. Thi s i s the s tock in whi ch you later boi l the file ts , cut into chunks . strain out and discard boi led-down head and bone s .
I n s eparate pots, c ook enough pota toes t o pad out the deal for the number of persons to be s erved, and in s t i l �. another pot a helluva lot of chopped onions . Reason for dirtying two pots ( to the di sgust of the Li t tle Woman ) i s that you dump - the potato water, in the i n ter e s t o f having a thicker chowder , but you want ::ta the oni on water wt th the onions for flavor.
When the fi let c hunks are cooked in the s tock, (don ' t overcook 1 em ) drain the potatoes and dump ' em i n wi th the fi s h. Add the onions and about a pint of homogenized milk. In the Bahamas and aboard boats I have used a � c an of c ondensed milk wi th equally good re sul ts .
And if anyorie says "add tomatoes " , shoot the hell out of them • That i s grouper �. not chowder.
The male cook now has di rtied prac tically every pot and pan in the ki tchen, but the result, when well s e a soned and wi th a s hake of paparika over i t for c olor i s · worth the effor t. If the grouper was " s tore bought" and the s illy fi s h dealer didn ' t save the heads and bone s , a fairly good subs t�tute can be had by cooking up some di ced-up s alt pork un til very brown and using this with just a part--not all --of the gre as e •
h eason for the s eparate pots i s that a pi ece of potato wi l l s t i l l tas t like a ,Pi e c e of potato after this treatmen t .
Afflll1ttd Ownwrthlp: CHICAGO DAILY NEWS DETROIT FREE PRESS . AKRON BEACON JOURNAL
.181
T H E T A M P A T R I B U N E EDITORIAL. OFFICES PUBLISHED BY THE TRIBUNE COMPANY ·
J, A. CLENDINEN
J. 0. POWELL A.SSOCIATIE I:DITOR
W. G. WILEY ASSOCIATE llDITOR
TAMPA 1. FL.ORIDA
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182
- T. C. HARRIS Executive Editor
il Jrtrrshurg mtmrs FWRIDA
November 25 , 1958
My favor i t e Florid a d i sh is Mu l l et Ro e Supreme . You make i t by parbo i ling mu l l e t r o e o r m i l t ( y e l l ow or whi t e ) , r emove the membrane , ma rinate it in the i cebox overni ght - - i n tarra gon vinegar- -fry l i ght ly with bacon - -Ca n a d i a n i f po s s ible , and s erve .
I t i s a very d e lightfu l and ta sty d i s h and h a s the add i t i o n a l attribut e o f putting one of our mo s t plent i fu l fi s h to work .
Sin cere ly ,
-=-�� T . C. Harr i s
183
F R O M :
M A L C O L M B . J O H N S O N
T A L L A H A S S E E D E M O C R A T T A L L A H A S S E E , F L O R I D A
MALCOLM 'S SHRIMP SLAW
1 l / 2 lb. Fresh Florida Shrimp - - Have the women s hell and cleam them. (The s�ret of male s uperiority in c ookery, of c our s e , is to arrange that the z e st, the verve , the elan of it shall not be dulled by drudge ry. )
Boil the shrimp in water with salt, tablespoon of vine gar, c oarse ground peppe r , a hoarse whisper of basil, oregano or similar herb which is at hand-pe rhaps a pinch of s everal. { The byword: R e straint, without timidity. )
medium head of new cabbage - - Get the women to chop it c oarse in a wooden bowl. No grating. Use a hand-choppe r . And not too close to the stalk. ( If the cabbage is strong the core will spoil the flavor. If it ' s mild, the chef may want to salt and nibble it. )
Chop with the cabbage:
3 or 4 leaf stalks of c e lery - - (Some may prefe r much more c e le ry and much le s s cabbage)
l / 2 small onion or 3 - 4 green onions
Now. Into the coarsely chopped vegetable s , cut the shrimp in l / 2 ' s or l / 3 ' s depending on size . Add s alt, pepper ; paprika, anothe r manly whispe r of herbs - - try fre s h dill. Hand -chop it all until pieces of shrimp and vegetable s are about the s·ize of English peas .
184
Make a Sauce (tasting as you go):
7 heaping tables poons of mayonnaise
3 jiggers of red table wine (a chianti or zinfandel i s bette r than a Burgundy or claret. White w�ne will do, but red is prettie r . )
1 I 2 jigge rs of lemon juice
Blend it by shaking in a jar o r stirring in a bowl - - no high - s peed
whipping.
Mix s auce into s law. Shouldn't be too wet - make it about the
consistency of well-prepared concrete, adjusting the mayonnaise
c ontent to make it right.
Se rve it with hard-boiled eggs (on the side ) s liced tomatoe s,
English peas, as paragus or such, salted soda c racke r s
and a glass of the s ame wine u s e d i n the sauc e .
Should make a meal for 5 or 6 .
Jaokaonv111e, Florida OotolMr 7, 1958
I waa �n-roduced to �o J.-11eo on a waekead v1a1t to Sen.a.D. Clarke •a f1ah1ng c.., at Pauaoea . '!be recipe waa developed b;r Sen. Ph11ip Beall or Penaacola, a aeatoad c.urmet .
ciuabo Jubilee, 11be 4aleo11a'ble Beall d1ah Jlaa a- character1at1ca or aoup, atew and chowder �t according to 8en .Bea11, and thoae who a 11o it, the diah rigbtl;r 'bo lenga in a claaa 'b;r itaelf.
�o Ju'bilee depen4a · on eitber file or okra ror thickening and : tla'ver. File· · ia the Creole· naiae tor tbe aaaaarraa powder tut waa '111le aealaon1ng aecret or Choctaw ID418n· c .. br;r, according to Sen. Beall. '!'be: okra . plant waa 'brought . to Penaacola 'by Atr1caa alavea no called it kiD&emlao. IJUIIbo, or &•be ftich, or courae, are ahor11oM4 vera1ona or tbe word, now are applied to any 1111ltture 11h1olrened with okra · or t11e . Gell.-11 Beall baa toned tbe okra tbe •1a117 aan•a ,a.bo• a1nce it requ1rea lea• care in cooking than file .
ADO .TVJIIID DCIPS
8 11a'blea,..aa but11or I on1ou, a11oed 2 cupa diced celer;r with leavea a creon pi�ra, diced a 'ba;r leavea a teaapoona aa1t 1 teaa�n �'baaco 2 oana (20 ouncea ) t ... toaa 2 •• wa11or - �11oa cu'boa I cupa a11oed okra or bab;r poda or okra I cupa each coobd ahrS.IIp, ttah and oraiMeat 1 cup rico
MoU 1N1111er in large aauoepan. Add OD1M, ce1itr;r and green pe-rJ cook �t11 onion 1a teadel", 1N11 new 'bi'WII . Add NJ lear, N111 all4 'l'll'baaoe with tOIIIltooa, water a11d bcnai11on o11'boa. Briilg tiG a bo11J redaoe lWat and a�r 30 111ml11oa • Add okra, 114iilrood, and rice aDCI ci .. k 30 111nu11oa. lonpr. Yiold ..; 6 MI"'1D&a .
:lote - Jl1ce aa;r be cooked· ·aeparewl;r a.n4 Ml"'od w1th the puabo.
186.
THE ASSOCIATED PRESS STATE CAPITOL
TALLAHASSEE, FLORIDA
December 1 , 1958 .
Here111ith my favor ite re cipe for "Oyster s til�'� Pi� ski ... s "
O�'�e p i ... t select oyster s , drail'led
12 slice s bac ,.., , c ut 1 ... quarters
•rral'l�e each oyster bet111ee ... t1olo · pieces or baco� ol'l a toothpi Ck . Place il'l shallo111 pa ... � Spri..,kle 111ith salt a ... d pepper .
Broil about three mi ... ute s • ·th81'1 tur,o; a,d br oil other side about three mi ... ute s lo..,�er t or u,til baco .. is cri s p • R emove toothpicks . Spri ... kle 1o1i th lema .. J Uice a ... d serve a t o ... ce � hot buttered toa s t . Serves s ix .
-·
e 187_
C o oking i s a mys t ery t o me . Maybe I cou ld le arn s em eth ing abo ut it if I trie d . I ' ve never t ri e d . I nev e r int end to , I ' v e ne v e r fo urn it ne e e s e ary .
You s e e , I do n ' t ca r e mu ch for foo d . Abou t t he on ly fo od I like is ch i cken . It ' s o kay . It ma t te r s li t t le t o me how it 1 s c o oke d . Chi ck en 1 s ch i c lcen . T he re 1 e no t a he l l o f a l ot mo re y ou c an say ab ou t c h i cken .
T he o n ly th ing is t o hav e it w hen you want i t . I .qb..rays d o . Even i f I don ' t know how to c o ok. Tha t 1 e abou t t he on ly re c ipe I know .
I t 1 s c a l le d 11 Ch i cken . 11 Her e ' e: how :
-- CH ICK EN --
1 . Buy a ch i ck en .
2 . Hann. it to w if e .
) . T e l l her 1/vhe n y o u want it .
4 . I f it ia n ' t c ooke d on t i me , wh ip hel l o ut of her .
I f that d oe s n 1 t work , preue. r e a b ig bow 1 of s A uc e . May on ai s e and p e t mi lk a nd c a t suo and mo 1a. s s e s anc v i n e gar and t h9. t s or t of t h i ng • Pour i t o n he r he a d . Tha t ' ll get t he l ead out .
Yw?:c�� F�K T RI PP� 188
ALLEN MORRIS
Since th is recipe was given me some years ago by the best French cook at the Supreme Court - the f i r s t c opy betrayed the judicial na ture of its place of origin by r eading "opinions" instead of "onions " - i t has been my frvorite at , I gue s s , a thousand-and-one d inners . Always at my insistenc e . And I hope i t w i l l at as many more .
When company ' s gone , I l ike to sop up the sauc e with chunks of French bread or hard ro l l . Dorothy s erves this with brocco l i , green salad , Lake Niagara wine , and a sherbet or something equa lly l ight for desser t .
CHICKEN "CRACKER PO LITICS "
Place chicken brea s t s o r legs ( a l lowing one half-· breas t or thigh-and drums t ick per serving ) in a n iron skillet in which three tablespoons of butter and two tablespoons of o l ive o i l have been me lted . Brown s l igh t l y . Add three medium-s i �ed onions , f inely s l iced . A l l ow t o t urn a l ight golden co lor . Spr ihkle w i t h two tabl espoons of s ifted f l o ur . Stir we l l . Moisten w i th one-ha l f cup of sherry . Add two tablespoons o f tomato pas t e . Add salt and pepper to t a s t e . Transfer to �overed cassero l e . Place in medium hot oven for )0 minutes . Remove from oven and add medium-s i�ed can of mushrooms . Return to oven , lowering heat to 200 degrees , for another 1 5 minut e s . Serves 4 .
Appreciatively yours
� Allen Morris
1 89
recipe tor caldo gallego (Spanish - coll erd green and naYy bean soup ) .
don 1 t let t� !}J!e l:Jl: ·
serve in tampa1 s spanish restaur .n
it 1 s delicious m�without much troubl� you can m U:e i t to 1;_aste just
like the spanierds and cYans . I andd �...-put one ham bone , , - two chorizos ( sp anish
cut into ...- slices � '\ sausage ) 57 ' )f' .. .-21&• !ok)rllldL into two quartS or water.
Coo�kon
m•dium < ; heat ;� • -- 1'\ v - - • for. lloalf ..ri:. H'o� .
�dd one c ans or
white navy b e aps to the h alt ho� .
j whi�e thi s is � ing on, chop up one onion and one
green pepper and try ligh - with
a small chunk as well )
until the add this to soup .
,.-------- -----
- - - -----., pieces about one inch cubed or l e s s and add them < ---
---··-- ............. to the soup . a p o d or two or garlic chopped - e
fin�ly doe sn' t hurt the soup e ither , the amount of popato�s used
dep�nds on how wel l you like potatoe s . you can use morithan three �
l stir the soup and let �ook on a low fiame for another
halt hour� until the - pot atoe s are -done . s alt and pepp � .
should a scum form on the soup because or fat on
your ham bone , tiii: scrape it orr from time to time .
(note . if you live outside ..:-a metropolitan area chorizos
may be hard to find . you can get them at any sp anish restaurant . some
people use � pepperoni but i haYe found � it to be a p oor
sub stitu�e . �� P�� � � �� • _._I . _ _ .I I ....,.,/
.Mo. � a � � � � �.:
190_
R A D I O S T A T I O N S W Q A /1 , W Q A 11 • F 11
�ht 11llliami Mtral� f L 0 I I D A'S M 0 S T C 0 M P L E T E N E W S P A P E R 2 0 0 s·o u t h M I o m I A v • n u •· M i o m I 3 0, F I 0 r 1 d 0
Kofoe d
Though--! have e a ten i n �- be-st rest aurants .from- -Berlin to HonoluJ.u, I - - retain a pl-ebian ta-ste - .for some (}.f- the more simple delights o.f the table, though still. going f or �re seed duc�nJ'��pe s
Suz ette . � -- �
So, here ... _. .. � .... t i tem• ..._ will never be s erved at
El Morocco or Max1m' ·s :
EGGS KOFOED
Slice potat oes a nd onions , and .fey togetmr in plen ty o.r
butter. Fry' bacori cri sply in another pan, a nd ._. combine w1 th -the � . -
potatoes. � a mound o.f them, and top with a fried egg 'a� a1 de
up)
for the best break.fa st dish I 1 ve ever eaten. -
Eve n a man, who can ' t do anything el se butf\ ••••r. brei� a steak, oan hantLe thi s assignment•
-30-
l9l
ROBERT W. DELANEY
October 10 , 1958
As a rather sma l l boy this mysterious skil l which men have , began a s s erting itse l f and I was a veritable whiz
w ith a casserole dish of ham and esca l l oped potat oes .
In recent years I·have specia l i z ed in s t eaks , ham
burgers and hot d ogs on the charcoal gril l .
Modesty a lmos t , bu t not quite , prevents me from t e l l ing you that m y wife and ch i ldren think I ' m the greates t , real big in that depar tment .
I mus t confess that at firs t I had a s neak i ng suspicion that _ Martha ' s pra
.is e seemed a l it t l e extravagan t , possibly
inspired by the fact that having me over the hot charcoa l kept her from being over a hot s tove .
And I did have a momentary fa int fe e l ing that the nove l ty of the old man doing s ome th ing , j us t anything , around the hous e , cou l d have cont ributed to the enthusiasm 'of the chi ldre n .
I even thought I d e t ected my he lpma t e kick Bobby under the table in the ear l y s tages when he _ ques tioned whether h i s hot dog was d o n e to perfect i on , but she a � s ured m e she was j us t trying t o kick the dog ; and he ' s . ne ver had anything but the highes t praise since .
Some unknowing pers ons might scoff at my ability but you and I knm� that it ' s' the l i t t le some th ing men are born with , that gives them that certain knack .
For ins t ance i n cooki ng a s teak i t l ooks l ike a simple thing to toss it on the fire , turn it over and take it off .
The supe r i o r i t y of mine hm�ever , is in t he delicat e way in which I· sprinkl e the s t eak wi th gar l ic s a l t and s a l t and pepper to give· 1 t that j us t right flavor . �D--� regards , ��
o·r 1 and o S e h ti.nel
. 1 92
OLD FASHION NAWTHWES' FLODDA PLANTASHUN DINNAH Woodbine Springs-November 1 ,' 1 958
MENU
Saht'd Pea-cans, Goobers and Wawlnufs
Barn Secure Oschurs on the Shel
Pilei's, OrHves, Salary, Sulh'n Chick'n Livahs
Hily Sesund Col' Bawl'd Swimp wid Hoi Sawss
Bobbyq'd Beef Bobbyq'd Chick'n Bobbyq'd Poak
Santa Rosa Vinizen
Sweet T afuhs Chitlin's
Hoi Brade & Buffah
Vegibble Sallil
Fwesh Apple Pi
Kawfee_ - Homebru - Burb'n - White Hawss
Kawn (Cain Grindin 's Behind the Barn)
Please! Please! Be careful with loaded guns!
Sincerely yours, .
�� BRADEN BALL
y l!lrnsarola,)jlo,iila 193
.::J PORK Cli!OPPER 'S DELIGHr Z.c 4-(..,.,
� about the Sena te until you f:i.na .silt healthy pork: cho p !'J . . Brown t h A- �.h nn s · on both sides iii. •••111111• by suggesting that race trac_k money be split accor ding t o population. ,Spre a d 1 tablespoon· of bR:rbc cue . sauce consistirie
· -of a mixture of the . various apportiornnent formul as-. nnd cook ve_'ry s lci.wly. for five · to eight minueS'. _ .( Turri chops and - ;rut one t ablespoon of s -auce on. othe r s i de of ·e a-ch chop . · Cove r
and c·ook slow�'y until' tender as e . newly ele c.ted ll Senator' from a b ig - qounty· • • , ..slioul'd take 30 t.o 40 minut e s . {sJA= chops several �- tiln<a s , iro they ere throughJ.y .. covered with' s auc e·. to �hose with �n6ugh_ g utts to iigest. ;7/)V.;?}_ ?7:-1-.
( Perry Nevapa�erri)
194
S<arve
A n umbe r of c on t r i bu t o r s sen t mo re t han one rec i pe for i n c l u s i on i n POL I T I CAL POTLUCK . On l y two rec i pe s we re a l l owed any donor i n each of t h e th ree ca t ego r i e s .
The se ex t ra rec i pe s a n d some g i ven to me by f r i en d s a s examp l e s of food w i t h 1 1ma n
a ppea 1 ' ' a re comb i ned i n POTLUC K .
M . M .
196
SHORT 1 NIN 1 BREAD
li cups f lour i p ound bu t t e r ( s o f t )
i c up light brown s ugar
Cream the but t e r and s ugar . Add the f lour and mix tho ro ughly . Ro ll o ut qui c k ly on f lo ure d board abo u t i i nc h thi c k . C u t shap e s w i t h s ma l l b i s cui t c u t t e r . Bake o n light ly g r e a s e d and f loured s ha l low pan at J50° f o r abo ut 20 minut e s .
HOMI NY OR RICE MUFFINS
l c up c o ld homi ny o r ri c e 4 t e as p o o ns . bak i ng l c up mi lk powde r l cup f lour 2 e g g s
i t ea s po o n salt
S o f t e n c e real by addi ng mi lk g radua l ly . Add f lour , baki ng powde r , and salt s i f t e d t og e th er . Add e ggs , w e l l beat e n . P o ur i n t o g rease d muff i n pans . Bak e i n qu i c k o v e n half hour .
l� c up s f l our t t ea s p o o n s a lt l� cups mi lk
POP- OVERS
2 wh o le egg s 2 t ea s p o o n s me l t e d
but t e r or lard
Put f lo ur a nd s a l t i n bow l . Add mi lk and egg s . B e a t w i th a ro t a ry beat e r f o r J mi nut e s . Add me lt e d bu t t e r and s t i r . Put i n w e l l gre a s e d muf f i n t i n s . Hav e t i ns ho t . Bake i n ho t oven J50° for 40 minut e s . Mak e s 12 muf f i n s .
2 c ups m e a l � t e a s p o o n s oda l t ea s p o o n s a l t
C ORN PONE S
l t ea s p o o n bak i ng powder i cup b o i li ng w at er heap i ng t ab le s p o o n lard
Mix a l l t og e the r , add but t e rmi lk -- enough t o make s o f t do ugh . Bake i n pone s i n hot ov e n f i f t e e n mi nute s .
197
NELLY ' S BANANA BREAD
1 c .- s ugar 2 c . very r i pe bananas ! c . chopped n u t s 2 c . s if t e d f l o ur 2 t s p . baking powder 2 eggs . � c . s horten ing � t s p . s a l t 1 t s p . van i l la
Cream s ugar and but t e r . Add eggs ; beat we l l . Add f l o ur , baking powd er , s a l t and nut s . Ma �h bananas and add t o m i x t ure . Beat un t i l l ight·. Cook :i..n s l ow oven ( ab o u t 350° ) o ne hour .
BLUEBERRY MUFFINS
2 cups s i f t ed f l o ur 3 t s p . bak ing powder 1 t s p . sa l t 1 / 2 cup s ugar
2 eggs, b e a t e n 1 cup m i l k 1 /3 c u p me l ted bu t t e r 1 c u p b l ueber r i e s
S i ft togethe r t h e d ry ingred i e nt s ;· mix . the w e t ingred i en t s ; c omb i n e the two , mix i ng as l i t t l e a s pos s i b l e , and add ing the b l ueberr i e s w i th the l a s t of the f l o ur m i x t ure . Bake in grea s e muffin t i ns in a 3?5 d egree o ven f o r about 1 5 mi nut e s . T o make Ra i s i n Muf f i n s s ub s t i t u t e 1 c up ra i s i n s f o r the s ame amou n t of blueberr i e s . Makes 24 sma l l muf f i n s .
1 cake yea s t 1 pint swee t mi.lk 2 / 3 c up sugar 1 / 2 cup but t er
SALLY LUNN
1 1 / 2 t s p . sa l t 2 eggs , bea t e n s epara t e ly about 5 1 / 2 cups f l our
Sc a l d the mi lk and c o o l to a l ukewarm t emperature ; add the crumb l ed yea s t , and the s ugar ; add the me l t ed but t er , and f l our to make a s o f.t ba t te r ; add the e_gg yo lks and the rema in ing fl our and s al t . F o ld in the bea t e n whi t e s and s e t in a warm place to r i s e . When r i s e n d o ub l e in bulk beat aga in • . Thi s takes the place o f knead ing . Plac e in we l l -grea s ed muffin pans , about 2 / 3 ful l ; let r i s e unt i l d oubl e in bulk and bake abou t 20 m i n u t e s at 3?5 degree s .
198.
FRANKFUR T �A R BE C UE
1 I 4 cup c hopped onion 2 tb sp. fat
1 I 2 tsp. s alt 2 tb sp. brown sugar 1 cup c at sup
1 I 2 cup wate r
2 tb sp. vine gar 1 I 4 cup lemon juice
3 tb sp. worche ste r shire s auce 1 I 2 tb sp. prepared mustard 1 I 2 c up c hoppe d c elery 1 2 frankfurt e r s ( 1 1 I 2 lhs )
Lightly b r own onion in fat; add combine d re.maining in
g r e dient s , exc e pt franks, s imme r 30 minute s . Prick frank� with fork; a r r ange in
0baking dish; pour s auce ove r .
B ake m mode rate oven ( 3 5 0 ) 4 5 minute s . Se rve s 6.
set brains 1 · tb s p. onion, chopped 1 tb sp. par s ley, choppe d
2 tbsp. butt e r or oleo
C R E A MED B R A INS
cup white sauce or c an mushroom s oup
salt and peppe r
b r e ad c rumbs
Soak b r ains in c old, s alte d wate r for twenty minute s . Parboil in fresh wate r , twenty minute s . Dr ain, put into c old wate r for a few
minute s . R em ove skin. Cut into small pie c e s . Saute finely c hopped onion and c hopped pars ley in butter or ole o. Stir in b r ains and one cup of thick white s auc e or one c an mushroom s oup (undiluted). Salt and c ayenne pe ppe r to taste. Put into r amekins, s prinkle with b r e ad c rumbs and bake until s lightly b r own. (Se rve s fou r ) .
199
RAV I OLI
l 4 or 5 pound chi cke n ( b o i led ) l pound pork ( f r i e d or bake d ) l pound v e a l ( fr i e d o r baked ) � pound imported Swi s s che e s e l do z en egg s
t pound but t er a li t t le spinach bread s t i cks or c ra c ker c rumbs
( en ough to ho ld t o ge ther ) add par s le y , c e le ry , salt and
pepper to t a s t e , o th e r i ngredi ent s i f de s ir e d
The above mixture i s fo r i ns i de of Rav i o li which i s ground and made i n t o sma l l balls .
. .
The · f o llowi ng pas t ry i s pre p�re d f o r the out s i de :
For e ach cup o f f l o ur at lea s t o ne egg i s us ed. Any kind of salad o i l or wat e r t o hav e pas t ry s of t enough to ro ll and pla c e ov e r balls and t ri m aro und . A f t e r bal ls are c ove r e d wi th the pas t ry the y sho u ld be le ft i n co o l plac e t o dry for a t leas t 24 hours .
Whe n re ady t o c ook the s e sh ould b e bo i led i n b r o th or w a t e r f o r abou t 2 0 o r 3 0 mi nut e s . Whe n Ravi o li are remov e d from broth a w e l l prepar e d t omat o sauc e i s t o be poured over them and plac ed in mode ra t e oven for 15 or 3 0 minut e s in baki ng di s h . Se rv e s 2 5 p e op l e .
_200
1 lb . g round beef 2 cups finely chopped onion 1 I 2 cup wate r 1 I 4 cup c at s up 1 tbls. chopped parsley 1 tsp. s alt 1 1 8 t s p. pepper 1 cup fine bread c rumbs 2 e g g white s , s lightly be aten
MOUSAKA
1 I 4 cup butter or margarine 1 I 2 cup flour 3 cups milk 1 1 2 teas poon s alt 1 1 8 teas poon nutme g 1 l a r ge e ggplant (about 2 lb s . ) 1 I 4 c up s hortening 1 I 4 cup s hre dded c he e se 2 e g g yolks
B r own beef in skillet. A dd onion, wate r , c at s up, par sley, s alt, and peppe r . Simme r 1 0 minute s . C ombine b r e ad c rumb s with e g g white s and add half to meat mixtur e . Make a white s auce with butte r, flour, milk, s alt and nutme g. A dd a little white s auc e to be aten egg yolks ; return to s aucepan or double boile r . C ook until thick. Par0 r> ggplant and cut into s lic e s 1 1 2 inch thick. B r own s lic e s in shortening . Plac e half the slic e s in bottom of butte red baking dish, 1 2x8x2 inc he s . Spread half the me at mixture ove r e ggplant. A dd 1 cup white s auc e .
, A dd s e c ond lay e r of e ggplant, meat, and r emaining white s auc e . Mix che e s e with remaining b read c rumb s and e g g white mi.xture. Sprinkle ove r top of white s auc e . B ake at 3 50
°for 30 minute s .
S PA N ISH POR K CHOPS
8 pork c hops
( 1 ) Wipe, s alt and pe ppe r chop s ; put in bottom of broile r
( 2 ) Wash cup rice and slic e 4 - 5 onions
( 3 ) Open 2 c ans tomatoe s and 1 c an tomato j ui c e
C ook a t 4 2 5 de g re e s t i l steam s , then c ook a t 3 5 0 de gree s f o r 1 1 1 2 to 2 hour s .
201
RABB I T P IE
De cap i t a t e and dre s s rabbits quickly a f t e r sho o t i ng . Ski n , w i p e ca�rias s wi th c l o th di ppe d in scaldi ng water t o r emove loo s e hai r . C ut i nt o s e rving p i e c e s . Soak i n equal part s v i negar and wat e r f o r 12-24 hours . Drai n and W i p e dry .
Sprinkle W i th salt an d peppe r and dredg e w i th f lour . sear quick ly i n f rying pan . Add wat e r t o c o v e r and s i mmer s l ow ly i n cov e r e d pot f or li hour s . Add 2 oni ons , 2 medium s i z ed carrot s and 2 or 3 p o t a t oe s , a l l cut i n pi ec e s . Cook unt i l veg e t ab le s are done . Thi cken i n f lour . Cook in a greased baki ng di sh i n hot oven unt i l bubb ling . Cover w i th b i scu i t do ugh and return to oven t o bake unti l do ugh i s done .
HASE NPFE FFER
l rabb i t vinegar and wat er l s li c e d oni o n but t e r
salt and p eppe r
3 c lo v e s l bay leaf l cup thi ck s ou r
c ream
Di s j o i n t rabb i t , wash and p la c e i n crock or j ar w i t h enough vinegar and wat er in e qual par t s t o cove r . Add oni on , o few c lov e s , bay leaf , s alt and p e pper t o t a s t e . Le t meat s oak for 2 day s . Then w ipe dry and brown i n ho t but t e r , t urni ng f requent ly . S low ly add so me o f t he s o lut i on us e d f o r s o ak i ng the me a t t o the dep th of a quart e r of an inch . Cov e r t i gh t ly and s i mmer unt i l done -- abo ut twent y- f i v e to thi r t y mi nut e s . D o no t bo i l . Jus t b e f or e s e rvi ng , s t i r s our c r e a m i n t o s auc e .
202
SOUSE MEAT
Boi i tog e ther bogs head and f e e t ( well c leaned ) i n enough w a t e r t o ha lf-way c ov e r the meat . . When c o oked t ender remove bone s , and put thro ugh f o o d choppe r . Add enough liqu i d ( from which the meat was cooked ) t o ground meat to make of workeable s o f t c ons i s t e nc y .. Mix i n seas oning s of salt , black and red peppe r t o t a s t e . Whe n t horoughly s t i rred and s t i ll warm , place s o u s e meat i n c ontaine r large e nough f o r pla t e or f la t ob j e c t t o cov e r di sh . O n t op of thi s p lac e a we ight or heavy ob j ec t to pre s s the meat .
When c o ld , meat w i l l be c ong ealed and ready f o r u s e as a de li c i o u s sandw i ch f i lling , or t o s e rv e a s the mai n pro t e i n food w i th a regular mea l .
LIVER PUDDING
Cut i n t o medi um pi e c e s one hog hashle t ( liver , light s and heart ) and one and one-half pounds o f skins or f a t meat and c o ok unti l t ende r . Whe n s light ly co o le d put thro ugh meat chopp e r . P lace the ground mea t back in the broth i n whi c h i t was c o oke d . Season w i th one large oni on and salt and sage t o s u i t tas t e . Le t bo i l and add c o rn meal a li t t le at a t i me , s t irri ng c o n s t ant ly . Whe n the mixt ure t urns loo s e the si des of the pot i t i s r eady t o take up and pack int o pans or bow ls w h i ch hav e j us t b e e n ri ns ed i n c o ld w a t e r . Go od s l i c e d and fri ed or s e rv ed co ld .
203
GUA CA MOLE DIP
2 Lar ge A v ac;: odas Onion and Key L ime Juice T ab a s c o
P e e l A vac oda and m a s h pulp. Chop onion fine . Se a s on with s alt, peppe r , t aba s c o, and a little w o r c e s t e r shi r e s auc e .
Optional - you c an add 1 I 2 of a 3 o z . pac kage of C r e am Che e s e .
R it z c r acke r s o r potat o chi p s may b e u s ed, howeve r , potato chips a r e gene r ally prefe r red.
John M . Spott swood
CHICKEN DIVAN
B oil c hicke n b re a s t s C ook s e ve r al lar ge bunc he s o f b r o c c oli or u s e f r o z e n b r oc c oli.
Prepare a c r e am sauc e : l I 2 cup melte d b utt e r , l I 2 c u p flou r , l pint b oile d milk. Plac e the s e ing re dients ove r a s low fi re and stir c ons tantly until thick then add l cup whippe d c r e am, l I 2 teas poon wo r c e s t e r s hi r e s auc e , l 1 I 2 table s poons Parme s ian chee s e , 1 j i gge r She r ry wine , s alt and pe ppe r to taste and then add 1 I 2 cup Hollandai s e Sauc e .
T o s e r ve , c over a platter with lay e r of b r o c c oli, c ove r b r o c c oli with laye r of s lic e d chicken, then c ove r. b oth b r o c c o li and c hi c ken with c re am s auc e , s p r inkle with grate d Parme s i an che e s e and plac e unde r br oile r unt il c he e s e is w e ll b r owne d . B e fo r e se rving dash She r r y gene r ou s ly ove r all.
·
John M . Spott s w o o d
.204
C H I CKEN TE TRA ZZINI
6 or 8 large mu shro oms 4 t able s po o n s but t e r .l. 2 cup g o od she rry 2 t able s p o o n s f lo ur 2 cups hot mi lk s a lt , p e pp e r t o t a s t e n u t meg
1 cup thi ck c ream 2 e gg y o lks 5 cups di c e d c o o ke d chi cken 1 nine ounc e packag e
t h i n s paghe t t i 1 cup g rat e d Parme san
che e s e
Saut e mushrooms i n 2 tab l e sp o o n s but t e r . Add sh erry and c o ok a f ew minut e s . Make c ream s auc e o f 2 t able s p o o n s but t e r , 2 t ab l e s po o n s f l o u r . Rub t h e s e t oge t h e r an d add hot mi lk . C o ok i n do ub l e b o i le r , s t i r ri ng c o n s tant ly unt i l s mo o t h . . . about 2 0 m i n ut e s . Seas o n w i t h s a l t and p e p p e r and n u t me g . B e at yo lks o f egg s i nt o cr e am and add t o sauc e . C o n t i nue t o s t i r . A f t e r 5 mi nut e s , add chi c ke n . Seas on t o t a s t e . Add mu shro oms . C o ok s paghe t t i . B u t t e r sha l l ow c a s s e ro l e and put c o oke d s paghe t t i i n bot t om . C ov e r w i th c re ame d c h i c k e n mi x t ure . Sprinkle che e s e ov e r t op and put und e r bro i le r unt i l g o lde n brow n an d bubbl i ng . S e rve s 6 t o 8 .
CHI CKEN P I LAU
6 - 7 lb . r o o s t e r large oni o n , choppe d f i ne 2 t ab l e s p o o n s s a l t 3 tabl e s p o o n s f lo ur 1/4 lb . margari ne
2 No . 2 can t o ma t o e s 1 tab l e s p o o n who le
b la c k p e pp e r 2-3 t w i g s thyme 3 c u p s ri ce
C ov e r r o o s t e r , w i t h n e ck , g i b l e t s and liv e r i n c lude d , w i th two-thi rds hot wat e r . A dd oni on , s a lt , thyme and t oma t o e s p u t t hro ugh a c o la nde r . C o ver and b o i l . Af t e r one hour , a dd who le b lack p e ppers and marga ri ne . Simm e r , bas t i ng and t urn i ng o c c asi o na l ly . Af t e r 2i hours co oki ng , t ake out 2i cups liqui d . Put i n t o s epara t e £o t , b r i ng t o b o i l , a d d unsa l t e d ri c e and c o ok . Af t e r 3 2 h o urs c o ok i ng , r e move ro o s t e r f r om pan , t h i cken l i q u i d w i th f lo ur , r e t urn r o o s t e r f or thorough hea t i ng be f ore s ervi ng . Make ne s t o f ri c e , put r o o s t er i n c e n t e r . Serv e s 1 0 .
. 205
F ISH SHORTCAKE
2 to 3 tab l e spoons chopped onion 4 table spoons fat 4 tab l espoons fl our 2 cups mi lk
·
1 / J cup gra t ed che e s e 1 1 / 2 cups flaked cook f i sh Sal t a nd pepper t o t a s t e Ho t b i s c u i t s o r corn bread
C ook onion s l ow l y in the fat un t i l t ender . Blend in the fl our . Add mi lk s l owly , s t i rr ing c ons tant l y , and cook unt i 1 the sauce i s thi ckened . Add che e s e and f i s h . Season with s a l t and pepper . Heat the mixtur e thro ugh , s t i rring occasiona l l y . Serve on hot b i s cu i t s G� c orn bread . Serves 4 .
CURR IED SCALLOPS
1 package fresh fro zen scal l ops 3 / 4 cup dry whi te wine 2 tablespoons bu tter 2 tables poons f l o ur . 1 / 8 t easpoon curry powder 1 / 2 cup gra ted Swi s s cheese Sa l t and pepper
Wash s c a l l ops , place in pot and cover with wine . Bo i l 6 minut e s . .Prepare sauce b y me l t ing butter , b l end i ng in fl our and add ing wine used for cook ing s ca l l ops . Add curry powder . C ut sca l l ops in pieces and place them in ind ividual d i she s . C over with sauce and spr i nk l e with Swiss chee s e . Brown in oven and s erve hot .
206
4 cups beer 2 cups water 2 t ea spoons s a l t 1 bay l ea f 1 o n i on
SPANISH LOBSTER SALAD
2 l i ve l obs t e r s or 4 l ob s t e r t a i l s
2 cups c o oked , d i c ed p o t a t o e s 2 c u p s c o oked or canned p e a s 2 c u p s shredded l e t tu c e 1 / 2 t e a s p o o n s a ffron 1 �ab l e spoon l emon j u i c e 1 1 /2 cups ma yonna i s e
C ombine the be e r , water , s a l t , bay l ea f , and o n i o n . Bring t o a bo i l and pl unge the l ob s ters i n t o it . Cover and c o ok over med i um heat 2 0 minu t e s . C o o l in the l iquid for 30 minu t e s . Sp l i t t h e l o b s t e r s and d i c e t h e mea t .
In a l arge bowl combine the l obs t e r , po t a t o e s , peas and l e t t uc e . Ta s t e for s e a s o ning . Chi l l .
D i s s o l v e the saffron in the l emon j u i c e and add to the mayonna i s e . Pour over the s a l ad and t o s s l i ght l y . S e rves 6-8 .
4 tab l e spoons b u t t e r 3 tab l e spoons f l our 1 cup l ight c r eam 1 /2 cup m i lk 1 / 2 cup beer 1 1 / 2 t ea spoons s a l t
LOBSTER AMAND INE
1 /4 t e a s p o o n pepper 2 egg yo lks 2 cups c o oked , d i c e d l ob s t e r 1 / 2 c u p b l a nched , s l i c ed a lmond s
M e l t the but t e r in a sauc epan ; s t ir in the f l o u r . Grad ua l l y add the cre�m , mi DG and beer , s t irr ing s t ead i l y t o the bo i l ing p o in t . C o ok over l ow heat 5 minut e s .
Light l y beat t o g e ther the s a l t , peppe r , and egg yolks . Gradua l l y add the sauc e , s t i rring s t ead i l y to prevent curd l i ng . Pour back i n t o the s aucepan and add the l ob s t e r and. a lmond s . Heat but d o n o t let bo i l . Ta s t e for s ea s o ning . Serve on bu t t ered t o a s t or in pa t t y shel l s . Serves 6 .
W7
1 · l b . chee s e 1 c . n u t s 6 swee t p i c k l e s 2 pimen t o e s 2 hard bo i l ed eggs
CHEESE LOAF
s a � t a nd pepper t o . t a s t e
Chop i ngred i e n t s f i n e . Add t o che e s e . unt i l you can pr e s s i n t o bow l o r bread pan . hours . S l ice and s e r v e .
W o rk w i th hand s Let s t and 24
J • . M. , Ja cksonv i l l e , F l or i d a
ORTEGA CHILI - CHEESE BUNS
1 pt . r i pe o l i v e s 4 hard bo i l ed eggs 1 can t oma t o s a u c e 1 can g r e e n O r t ega Chi l i e s 1 l arge on i on 1 lb T i l lamark che e s e
P u t a l l thro ugh f o o d gri nd e r .
But t e r h o t -d og r o l l s before spr ead ing . P l a c e in pyr e x d i s h . C over w i t h f o i l . Bake i n 3 5 0 ° o ven f o r 2 0 m i nu t e s . ( A n i c e l uncheo n d i sh w i th t o s sed s a l ad . )
J . M . , Jack s o nv i l l e , F l a •
. 208
WELSH RAREBIT WITH OYSTERS
3 tab l e s poons but t e r 3 cups ( J /4 lb . ) grated
Ame r i can che e s e 1 teaspoon s a l t
1 tea spoon dry mus tard 1 / 2 tea spoon paprika 1 cup beer 2 4 , sma l l- oys t e r s , shucked
In a saucepan or cha fing d i sh , c omb i n e the but ter , chee s e , s a l t , mu s tard , and papr ika . C ook over l ow heat , s t irring constan t l y unt i l che e s e beg i n s to me l t . Gradua l l y add the beer and ·cont inue s t i rr i ng cons tant l y unt i l a lmo s t smooth . Add the o y s t e r s ; c ook 3 minutes . Serve on t o a s t . Serves 6 .
GOLDEN BUCK
2 cups d i ced sharp Cheddar che e s e
1 cup a l e or b e e r 1 teaspoon Worc e s t ershire
sau c e
1 t ea spoon l emon j u i c e 4 egg yo lks , bea t en
U s e a cha f i ng d i sh or top of a doub l e b o i l e r . Have the wa t e r und er i t s immer i ng .and ba r e l y t ou ching .
Combi ne the che e s e , a l e , Worces tersh i r e sauce , and l emon j u i c e in the chaf ing d i sh or top of d ou b l e bo i l er . C o ok , s t irring con s tan t l y , unt i l me l t ed and smoo th• S t i l l mix ing s t eadi l y , add the egg yolks •nd c ook unt i l �i x ture thi ckens .
-
Serve innned_ia t e l y on bu t t e r ed t oa s t or Eng l i sh muf f i ns . If you l ike , s pread the t o a s t or muffins wi th anchovy pa s t e . Serves 4 .
209
ONIONS IN SHE R R Y
He at to gethe r garden onion s , plenty of butte r , a little par s le y and pe ppe r . ( N o s alt ) . W he n butt e r b e gins to b r own, add 1 / 2 cup light s he r ry . C ove r , s imme r without b r owning until onion s a r e tende r . U s e ove r b roiled s t e ak.
B A T T E R - FR IED ONIONS
l cup s ifte d flour 1 t s p . s alt 1 / 8 t s p . pe pper 2 e g g yolks 2/ 3 cup be e r
2 tbls . s alad oil 3 - 4 large S pani s h - type
onions 2 e gg white s fat fo r f rying
Sift the flou r , s alt, and peppe r into a b owl. B e at t o gethe r the e g g yolks , b e e r, and oil. A dd to the flour mixtur e , sti r r in g only until s m o oth. Let s tand for 1 hou r . Slice the onions 1 / 8 to 1 / 4 inch thick and s e parate into ring s . B e at the e gg white s until s tiff but not dry ; fold into the b atte r . Dip the onions into the batte r, c oating them thor oughly .
He at the fat ( ab out 2 inc he s de e p) and fry the onions without c rowding until browne d on b oth s ide s . D r ain and ke e p hot while pre parin g the balanc e . S e rve s 6 .
PO T A TOE S EN C R E ME
4 me dium potatoe s 1 small minc e d onion s alt and peppe r
Simme r until tende r in enough w ate r t o c ove r. D r ain. A dd 2 table s poons s our c r e am . C ove r pan, shake gently, let stand for a few minute s .
210
BAKED S PINACH
2 cups c o oked s p i na c h , drained 4 s l i c ed hard b o i l ed eggs 1 cup wh i t e sauce t cup gra t ed che e s e � cup bu t t ered crumbs
F i r s t make a med i um whi t e sauce of 2 T . f l our , 2 T . fat , i t s p . sa l t , d a s h o f whi t e pepper and 1 c up m i lk .
In bo t t om of baki ng d i sh sprink l e a few c rumb s ; over that i o f the spinach , � of the s l i c ed eggs , i of the sauce . Repea t . Then more crumbs over the t op and over that sprink l e the chee s e . Bake i n a modera t e ovefl for
· 1 5 minut e s .
FRENCH FRIED ASPARAGUS
Drain canned a s parag u s ; r o l l in bea t en eggs, then bread crumbs or f l our , fry i n d e ep fat a t 400 d egre e s .
BARBECUED STRING BEANS
3 c . beans 1 tbs . prepared mus tard 4 tbs . bu t t er 1 tbs . curry powde r ( op t i o na l ) 1 tbs . minced o n i o n 1 t s p . prepared hor s erad i sh 1 tbs . m i nc ed pepper 1 t s p . s a l t 1 /4 cup chi l i sauce 1 /8 t s p . red pepper 1 /4 c up vi negar 1 1 / 2 c ups b o i l ing water
C ook beans in s a l t wat er u n t i l te nder and d on P. . M e l t bu t t er in f r y pan , a d d o n i ons a nd pepper and c o ok unt i l done . Add a l l s e a s on ing and hot water , c ook five min u t e s before add ing beans . S immer s lowl y unt i l beans are we l l s e a s oned . Serve .
B R A INS A ND EGGS
Thaw 1 lb . frozen pork b r ains about 3 hou r s . Pour hot but not boiling water ove r brains and pull off thin memb r ane c ov e r ing. Drain. Gook s lowly in 1 table s poon butter or bacon drippin g s 1 0 minute s, stirring frequently. A dd 4 or 5 b e aten e gg s , stirring c onstantly until c on s i stency of s c rambled e ggs . S e a s on with s alt and peppe r .
Lewi s " D e an" T r ibble
211.
SCALLOPED AS PARAGUS AND S PAGHETTI
Spaghe t t i ( about t of B-oun c e package ) 1 c up dra i ned c o oked or canned a s paragus 1 c up th i n wh i t e s a u c e S ea s on i ngs t o ta s t e C rumbs m i x ed w i th f a t
C o ok spagh e t t i in bo i l ing s a l t ed wa t e r ; d r a i n . P l a c e a l t e rnate l a y e r s o f s pagh e t t i and a s paragus i n a greased bak ing d i s h . S ea s on wh i t e s a u c e and po ur ove r spaghet t i and a s paragus . Sprink l e w i th crumbs and bake a t 350° unt i l g o l d e n brown--about 20 minu t e s . S erves 4 .
BEETS IN HONEY SAUC E
1 tabl e s po o n co rnstarch � t ea s poon s a l t 1 t ab l es poo n wa t e r or b e e t j u i c e 2 t ab l e spoons v i negar t c up ho n e y 1 t a b l e s p o o n t a b l e fa t 2 c ups d i ced or s l i c ed bee t s , c ooked or canned ( No . 2 can )
Mix the c o r n s tarch and s a l t . Bl end in the wa t e r or j u i c e from canned b e e t s . A d d vi n egar , honey , and fat . C o ok s l ow l y , s t i r r i ng c o n s t a n t ly , un t i l thickened . Ad d s a u c e to b e e t s ; l e t s t and a t l e a s t 1 0 min u t e s to b l e nd f l avors . Reheat . S erves 4 .
ll2
BOILED HOMI NY
l cup gri s t or " gri t s " 4i cups wat e r
1 rounded t s p . s alt
Se le c t pre ferred grind -- fi ne , medium or c oars e . Wash i n s ev e ral wat e r . Soak f o r s ev e ral hours or ov ernight and boi l in same wat er . B o i l hard , unc ov e r e d , and s t i r co n s t ant l y . · c over and cook on slower heat , s t i r ring f r o m t i me t o t ime for the las t ha lf hour . May b e beat up wi th but t e r be f ore s e rv ing .
BAKED HOMINY
2 cups cooked homi n y , pre f e rably hot
2 eggs
2/3 cup mi lk l/J s t ick b u t t er
Beat b u t t e r i n t o ho t homi ny ( i f us i ng co ld hominy , me lt but t e r b e f or e addi ng ) . B ea t e g g s unt i l light , a d d mi lk t o eggs , then s t i r thi s mixture i n t o hominy . Put in ove n di sh and s e t i n pan o f wat e r . Bak e i n mode rat e ov en ( 3 75° ) f or abo ut an hour . ( A li t t le more but t e r and anothe r egg may be added f or e x t ra ri c hne s s . ) Serv e s s i x .
2 c up s c o w pe a s l cup raw r i c e s a lt t o tas t e
HOPPI NG JOHN
2 c ups w a t e r
J s li c e s bac o n fri e d w i t h me di um
s li c e d oni o n
B o i l p e a s unt i l t e nde r . Add w e l l washe d r i c e and bac o n w i th gre a s e a nd o ni on an d 2 c u p s w a t e r . Put i n ri c e s t eame r o r double b o i le r . C ook f o r o ne hour o r un t i l ri c e i s t h o r o ughly done . S e rv e s s ix .
213
SUMMER SALAD BOWL
2 avocados 2 peaches Le t tuce Fresh cherr i e s Lemon mayonna i s e
Pare and s l ice avocados and peache s . Arrange a l ternate s l i c e s in .a sa lad bowl garn ished wi th l et tuce . Place cherr i e s i n center . Sex·ve w i th lemon inayonnai se . Se rve s 4 to 6 .
SOUR CREAM POTATO SALAD
4 cups d i ced cooked po tatoes 1 /2 cup d ic ed cuc umber 1 tablespoon minc ed o n i on 3 /4 teaspoo n ce l e ry seed 1 1 /2 teaspoons s a l t 1 /2 t easpoon pepper 3 hard-cooked eggs 1 1 /2 cups s our cream 1 /2 cup mayonna i s e or s a l ad dres s i ng 1 /4 cup vinegar · 1 tea spoon prepared mu s tard
C ombine pota t oes , cu cumber , onion , c e l ery s e ed , salt , and pepper . To s s toge ther l i ght l y . �epara te yolks from whi t e s of eggs . D i c e whi t e s and add to po�ato mixture . Mash yolks and c omb ine w i th sour cream , mayonna i s e , vinega r , and mus tard . Add to potatoes and t o s s toge ther l ight l y . A l l ow to stand 15 minute s . Garn i sh w i th crisp sa lad greens . Serves B .
HERRING SALAD
1! lbs . s a l t herring 2 med ium- s i z ed c o oked potat oes 4 c o ld cook ed beets 1 appl e , pared 1 tabl es po on finely ch opped onion 2 tablespoons vi negar 1 tables poo n s ugar t tea spoon pepper t cup heavy cream , whipped
Cover herring w i th water and s oak overnight . Remove skin and bone and cut in sma l l c ube s . Cut potatoes , beet s and apple in sma l l c ubes and mix with herr i ng and rema i ning i n gred ients except cream . Chi l l . Fold i n cream a n d s e rve garni shed w i th hard -cooked egg . S erve s B .
214
DANDELION SALAD
2 quart� dand e l i o n green � , young 4 thick s l i c e s bacon ( c u t i n cub e s ) t cup bu t t er or other fat ! cup c r eam ( s c a n t ) 2 eggs 1 t e a s poon s a l t B lack Pepper Paprika 1 tab l e spoon s ugar 4 tabl e spoons vinegar
Wa sh dand e l i o n s carefu l l y , dry gen t l y in a t owe l , a r range i n a sa lad bowl and s e t in a c o o l p l a c e . Cut bacon in sma l l piec e s , fry c r i s p and s p r i nk l e o ve r dand e l i o n s . Me l t fa t w i th c ream in s k i l l e t over l ow heat . Beat eggs , add s a l t , pepper paprika , s ugar and v i n egar and m i x w i th s l ight l y warm cream mix ture . Pour into s k i l l e t , i n c r ea s e heat and s t i r un t i l d r e s s ing become s thick l ik� cus tard . Pour p i p i ng h o t over dand e l i o n s . S t i r w e l l . S e rves 8 .
VEGETABLE BOWL SALAD
2 ! l. � ! ! i-1 !
sma l l toma t o e s Spani sh onion cucumb e r , s c ored green pepper bunch rad i s h e s sma l l head c h i c o r y s t a l k end ive smal l head l e t t u c e
i sma l l head e s caro l e mayonna i s e
Pee l and chi l l t oma t o e s . S l i c e o n i on , c u c umbe r , green pepper and toma t o e s . S l i c e rad i shes ha l fway through . A rrange on s a lad igreens w i t h a l t erna t e r ings of o n i on and pepper . Use es caro l e heart for mayonna i s e cup i n c e n t ei. S erve s 6 .
215
COCA COLA PUNCH
Juice of dozen lemons 3 cups sugar 5 pints water grated lemon rind
Mix and let stand overnight. Strain and add s ix c okes .
Wi lS o n Carraway
WASSAIL BOWL
8 very sma l l app l e s 8 t e a s po o n s brown s ugar 4 cups a l e 1 /4 t e a s p o o n gr o und n u tmeg 1 / 2 t e a s po o n gro und c innamon
1 /4 t e a s po o n ground g i ng e r 1/2 c u p g ra n u l a t ed sugar 1 1 / 2 c ups dry sherry ( f i no o r amont i l l ad o )
C o r e the app l e s car e f u l l y and f i l l e a ch w i th a t e a spoon o f brown s uga r . P l a c e i n a bak i ng pa n and c o v e r the b o t t om w i th very l i t t l e wa t e r . Bake i n a 350 d egree oven u n t i l t e n d e r , a b o u t 35 minu t e s .
In a s a u c epan , heat the a l e , nutmeg , c i nnamon . ginger , s ugar , a nd she r r y , S t ir unt i l s ugar i s d i s s o l ved . C o ok o v e r
l ow heat 15 m i n u t e s , b u t d o n o t l e t t h e m i x t u re bo i l . Po u r t h e a l e m i x t u r e i n t o a punch bowl a n d d e c o ra t e w i t h t h e baked appl e s , S e rv e i n pew t e r tankard s o r s t o n e mug s , S e r v e s 8 .
216
218
STRUDEL
S t rud e l Do ugh
2 c u p s f l o u r 1 / 2 t s p. bak i n g powd e r 1 /4 t s p . s a l t
1 egg 1 /4 c up me l t e d s h o r t e n i ng 6 t bs p . warm wa t e r
Bea t t h e e P.g , a d d t h e o i l and wa t e r a nd t h e n t h e f l o u r m i x ed w i th t h e s a l t a nd bak i ng powd e r . K n e a d l i ght l y u n t i l d o ugh i s v e r y s o f t , a l i t t l e o i l y b u t n o l on g e r s t i ck y . C ove r a nd s e t i n a w a rm p l a c e f o r a t l ea s t one h ou r . P l a c e o n f l oured t ab l e c l o t h a nd r o l l o u t a s th i n a s po s s ib l e . F i n i sh by s t r e t ch i ng and pu l l i ng g e n t l y w i t h t h e f i ng e r t ips u n t i l the sh e e t i s as t h i n a s t i s s u e pap e r . A sma l l e r p i e c e o f d o ugh c a n be r o l l ed t h i n more s u c c e s s f u l l y than a l a r g e r piece .
Spr i nk l e o v e r e n t i r e s h e e t of d o ugh s
1 / 2 who l e g r a t e d orange and 1 / 2 who l e g r a t e d l emo n 1 c up c r u s h e d n u t s 3 /4 c up s ugar · 1 / 2 t s p . c i nnamon 1 cup wh i t e ra i s i n s 1 c u p c o c o n u t 1 cup cru shed van i l l a wa f e r s 1 tbsp . me l t ed s h o r t e n i ng - d r ipped o v e r a l l .
Spread the f ru i t m i x t ur e i n a th i n l i n e a c r o s s o n e end o f t he s h e e t abo u t f o u r i nc h e s f r o m t h e e d g e . F o l d t h i s e d g e o v e r the f ru i t . R a i s e the tab l e c l o t h a n d r o l l .
Fruit mixture :
1 / 2 wh o l e gra t ed o r a nge ann 1 /2 wh o l e gra t e d l emon 1 / 4 c up c o c on u t 1 / 4 c u p o r a nge marma l � d e 1 /4 c up ra spb e r r y j e l l y o r p r e s e r v e s 1 /4 c up s t rawb e r r y "
1 / 4· c up t anger i n e " 1 / 4 cup apr i c o t " 1 /4 cup grape j e l l y 1/4 cun mint j e l l y 2 cups of above mi x t u r e - more o r l e s s of a n y i ng r ed i e n t .
P l a c e the r o l l s in we l l g r e a s ed c o ok i e s h e e t and l e t s t a nd abou t a q ua r t e r o f a n h o u r . W i th sharp k n i f e s l i c e the s t rud e l i n t o o n e i nc h p i e c e s , b u t d o n o t c u t a l l t he w a y thro uP,h . Bake ( 400 d egr e e s ) f or abo u t a n h ou r .
S am Wahn i s h
2 1 9
F LORI DA C ITRUS SHORTCAKE
Oranges : U s e K i ng or Temp l e C r a ng e s , or Tanger i n e s . S l i c e th i n l y " a c r o s s t h e R r a i n " , o r t a k e o u t by s e c t i o n s , s uga r s l igh t l y .
Bi s c u i t : 2 c u p s f l o u r 6 t ab l e s p o o n s sh o r t e n i nR 3 t e a s p o on s bak i ng powd e r 1 / 2 t e a spo o n s a l t 3 /4 c ups c r e am o r m i l k
M i x a n d s i f t f l o u r , bak i ng powd e r and s a l t t o g e th e r a nd work i n s h o r t e n i ng . M i x i n t o a s o f t d o ugh wi t h m i l k .
D i vid e i n t o two eq u a l pa r t s . P u t o n e p i e c e i n pan and f l a t t e n o u t . Br u s h w i th me l t ed b u t t e r a nd p l a c e o t h e r f l a t t e ned po r t i o n on t o p . ( Or , i f y o u l i k e a c r u s t i e r sh o r t c ake , bake i n s e pa ra t e p a n s i n ho t o ve n . ) Bak e i n h o t oven u n t i l b r owned o n t o p . S e pa r a t e ( i f b a k e d t oge ther ) a n d s pr e a d ge n e r o u s l y w i th b u t t e r . P l a c e s l i c e d o r a ng e s b e tw e e n l a yer s a n d o n t o p , s pr i nk l e l i ght l y w i th powd e r e d s ugar , a n d s e rve h o t w i th f o l l ow i ng s ho r t c ak e s a u c e :
Sauce : 1 c up o r a n g e j u i c e 1 / 2 c u p S URar 1 / 2 t a b l e s po o n c o r n s t a r c h 1 t ab l e s po o n b u t t e r
M i x s u ga r , c o r n s t a r c h a n d j u i c e . C o ok u n t i l t h i ck . Add bu t t e r . R e s e rve a sma l l p o r t i o n t o p o u r o v e r e a c h s e rv i n g , a nd s e rve i mmed i a t e l y .
no
FE S T - C A KE
2 b ak e d 8 " o r 9 " laye r c ake s (white o r ye llow }
l N o . 2 c an fi e ld - fre s h pine apple t i db it s
1 pac kage p r e p ar e d v anilla pudding
1 1 I 2 c u p s m i lk
2 c u p s whipping c r e am
2 table s poons g r anulat e d s u g a r
1 I 2 c up walnut s , fine ly choppe d
pine a pp1e s lie e s
3 I 4 c up w alnut s , c o ar s e ly b r oken
B 1.ke y ou r favo r ite white or ye llow c ake .
W hile c ake c o o l s , d r ain p ine apple t i db its .
P r e p a r e pudding ac c o r ding t o dir e c t ions on package ,
r e c uding milk t o 1 1 I 2 c up s . Chill. W hip c r e am ; add
s ugar . D ivide whipped c r e am u s in g half for filling and
half for fr o s ting.
F o r fillin g , fold puddin g , walnut s and pine apple
into whippe d c r e am .
C ut e ac h laye r o f c ake i n half. S p r e ad filling b e t w e e n l aye r s and on t op.
To fr o s t : Sp r e ad whippe d c r e am ove r filling on
top, then c ove r s i de s of c ake . G a rni s h top w ith halve d
pine apple s li c e s and de c orate s ide s of c ake with walnut pie c e s .
221
B A KE L E SS FR U I T C A KE
1 I 2 1b ( 24) g r ah am c r ac ke r s r o lle d fine
1 1 2 1b mar s hmallow s c ut fine
l I 2 lb dat e s c ut fine
l I 2 cup c hoppe d nutme at s
l / 2 c up thin c r e am
l 0 marac h ino che r r ie s , c hoppe d
M'cx t o g e the r and p r e s s firm ly into t ub e pan line d
w ith he avy wax p ape r whi ch has b e en b utte r e d o r o i le d . Let s t and ove rni ght o r lon g e r in r e fr i g e r at o r . T u r n out
and s e rve with whip p e d c r e am.
F R U I T C O C K T A IL C A KE
l cup all - pur p o s e flour
3 1 4 c up white s u ga r
l t e a s poon s o da
1 1 2 t e a s poon s alt
l me dium c an fruit c oc ktail
l e g g (be at e n) l I 4 p ound butte r o r mar gar ine
3 1 4 cup c hoppe d nutm e at s
M ix flou r , s u g a r , s alt and s oda t o ge the r and put in
mixing b owl.
D r ain a c an of fruit c o c kt ai l and add the fruit t o the dry
m ixtur e . A dd one well b e aten e g g and s t i r all t o g e the r .
Cut a s t i c k o f b utt e r o r m a r g a r ine ove r the b ottom of a
s quare c ake pan . D o not me lt . Puu r b att e r ov e r butt e r and
s p r inkle with b r own s ug a r .
Next, s pr inkle the nutm e at s ove r the t o p of all, and b ake
in 3 2 5 de g r e e oven for appr oximate ly 45 m inute s . C ut int o
s qua r e s when c o ol. M ake s 1 6 s quar e s .
222
BOOB I SHA
2 c . c a k e f l o u r F i l l i ng t 1 c . s ugar 1 z c . b u t t e r 1 c . fru i t cake m i x chopped f i n e 2 egg s w e l l b e a t e n 1 tb l s . m i l k
1 c . f i n e l y chopped n u t s f 4 c . orange marma l a d e
.!_ t . s a l t 2 2 t b l s . g r a t ed l e mon r i nd 1 t . va n i l l a c i nnamon
powd e r ed s ug a r
C r eam b u t t e r a n d s u ga r , add eggs a nd m i lk . C omb i n e w i t h d r y i ngred i e n t s , a d d va n i l l a . M i x t h o r o u gh l y . C h i l l over n i gh t .
T u r n on f l o u r e d b o a rd . D i v i d e d o ugh i n t h i rd s . R o l l i n ob l on g s t r ip s abo u t J i n c h e s w i d e . Pu t f i l l i n g d own c e n t e r o f s t r i p . Spr i nk l e w i th c i nnamo n . R o l l a nd p l a c e o n o i l e d c o ok i e s he e t . Ind e n t w i th k n i f e f o r 1 i n c h p i e c e s . Bake 4 5 0 ° F . un t i l even l y browned . S l i ght l y c o o l . C u t in 1 i n c h p i e c e s . D u s t w i th powd ered s ug a r .
Th i s wa s g i v e n to me by my m o t he r - - - S a m Wahn i s h
C OR N PU DTI I '\IG
2 c u p s c o r n 1 c u p sw e e t m i lk 2 tab l e s p o o n s bu t t e r 2 t e a s p o o n s s a l t
2 t ab l e s p o o n s f l o u r 1 tab l e s p o o n s ugar J eggs
red o r wh i t e pepper t o t a s t e
C u t c o r n a s u s u a l o r u s e l e f t o v e r . A d d a·l l the s e a s o n i ng s . B e a t eggs t og e t h e r u n t i l l i gh t , pu t i n t o the m i x t u r e , p o u r i n t o a but t e r e d bak i ng d i s h a n d bake i n a mod e r a t e o v e n .
I f i t i s c o o k e d t o o fa s t , t h e c u s t a r d o r mi l k a nd egg w i l l c u rd l e . I t s h ou l d be f i rm , l i k e a c up c u s tard .
P l a c e d i s h w i th pud d i n g i n t o a pan of b o i l i ng w a t e r and i t w i l l c o ok s l ow e r . S e r v e i n the d i s h i n wh i ch i t i s c o o k e d . By w a rm i ng the m i l k i t w i l l c o ok � u i c k e r .
223
PEA C H D U M PLINGS
Make up fav o r ite pie c ru s t r e c i pe , s uffic ient for s ix dumplin g s .
2 1 1 2 cup s fre s h p e a c he s , slic e d
1 tb l s . lemon j u i c e
l I 2 c u p sugar
1 tbl s . butte r
1 1 2 t s p . c innamon
Mix above ingre dient s ; divide into s ix part s . Plac e one part
on e ac h of s ix p a s t r y s quar e s . B ring p a s t r y t o g e the r to make
dumplin g s . Plac e in g r e a s e d b aking pan and b ake in mode r ate oven
until b r own, B a s t e with following s auc e , b ake about twenty minute s
longe r .
2 pe ache s , s l i c e d
2 c u p s wat e r
1 I 2 cup s u gar
2 tbl s . butte r
l I 2 t s p. c innamon
C ook until peac he s are s oft . M a s h thr ough s ie v e . B aste
p e ac h dumpling s with s auc e .
FR U I T MO:)USSE
1 lar ge c an fruit s alad
2 small pac kage s c r e am c h e e s e
1 I 2 pint c r e am
8 to 1 0 mar s hmallows
1 I 4 c up pe c an s
2 b anan a s
l I 4 c up o ran g e j u i c e
1 I 2 c u p sugar
Mash P:-tilade1phia c r e am c he e s e with one - half pint c r e am in
large flat d i s h, A dditi onal c r e am c an be adde d for fine r c on s i s tency.
Mix in e nough s ugar to allow for fr e e zing - - ab out one - half c up. Stir
fruit s alad and orange juice into c he e s e - and - c r e am mi.xtur e . To th ; 3 add c hoppe d b anan a s , pe c ans and mar s hmallows . Stir ing r e dients well
and pour into lar g e i c e t r ay with top and fre e z e . Make s e ight s e rvin g s .
224
C HOCOLA TE IC E - BOX C .A KE
7 ounc e s semisweet c hoc olate 4 e ggs
·1 1 / 2 tb ls . wat e r 1 c u p c r e am
Separate e g g s ; melt chocolate ove r hot wate r , then mix in wate r. R emove from heat. .A dd unbeaten egg yolk s , one at a time, beating afte r � ac h addition. . B e at e g g white s stiff and fold into choc olate mixture . Fold in the . c ream aft e r whipping. Line bottom of oblong pyrex dish with s plit lady finge r s , pour in half the mixture, then anothe r laye r of lady finge r s and then remaining choc olate mixture. Chill overnight. Serve s ten.
S T R A W B E R R Y PIE
3 / 4 cup s ugar 2 tbls. corn starch 1 quart of strawbe r ri e s
1 / 2 pint whipping c re am 1 b ake d past ry shell
Heat one pint strawbe r rie s (ma shed), add sugar and c o rn starch. Cook ·for ten m inute s . Pour ove r one pint o f fre sh whole berries and put this m ixture in bake d pastry she ll. Whip c r e am and se rve ove r top of pie .
225
GRA PE FRUIT PIE
Beat 2 eggs and blend in grad ual l y 1 cup of grapefru i t j u i c e and 1 cup sugar . Cook thi s over med ium hea t , s t i rr i ng cons tan t l y , unt i l it thi ckens . Then remove from hea t and d is so lve 1 pa ckage of l emon-f lavored ge la t in in the hot mi xture . Chi l l unt i l i t begins t o thick en .
In meant ime , whip a cup of evaporated mi lk which has been chi l l ed in refrigera tor tray unt i l crys t a l s have formed . \vhen thoroughly wh ipped , fo ld i t into the chi l l ed pie mix ture , pour into a browned c oconut pie she l l , and chi l l unt i l f irm .
COCONUT CRUST
Spread 2 tab l espoons of s of t but ter evenl y over the pie pans . Sprinkle 1 1 /2 cups of grat ed c o c onut into each and pat evenly i n to the but ter . Bake cru s t s in 350-d egree oven unt i l c o c onu t i s c r i sp and go ld en brown--about 1 0 or 12 minutes-a nd l et c o o l before pouri ng the f i l l i ng over i t .
Jus t ice Gl enn Terr e l l
( At tr ibuted t o Mrs . Catherine Berry of Oca la )
226
PANDOWDY
Pa r e , c o re and s l i c e th i n s ome s ou r , j u i c y appl e s . Bu t t e r a d e ep bak i ng d i sh or pan and p u t i n a l a y e r o f appl e s ; sw e e t e n w i th brown s upar a nd f la vor w i th l emon pe e l ; s t rew over a l a y e r of bread crumbs and b i t s o f bu t t er . R epea t thi s u n t i l d i s h is nearl y f u l l , f i n i shi ng wi th a l ay e r o f bread crumb s , b i t s of b u t t e r a n d a spr i nk l e o f brown s u ga r . Bake t i l l a pp l e s a r e s o f t .
CHESS P I E
1 c u p s upar 1 cup b u t t e r 3 eg� y o l k s a nd 1 wh i t e
3 t ab l e sp o o n s w a t e r 1 t e a s poon va n i l l a
C ream b u t t e r and s ugar a s if f o r c ak e . Ad d egg y o l k s and 1 whi t e a n d b e a t u n t i l f oamy ; add water a nd f l av o r i ng , aga i n bea t i ng u nt i l we l l m i x e d . P o u r th i s i n t o pan l i ned w i t h raw pa s t ry and bake .
GRATE D Sli E J<:'T POTATO PUDD I NG
4 cups gra t e d po t a t o e s ( raw ) 1 cup F l or i d a cane s yrup
1 /2 cup chopped nu t s 1 cup r a i s i ns 1 /2 cup s ugar 1 cup s\ .. e e t m i l k 1 / 2 c u p b u t t e r 3 eggs
1 /2 t ea s po o n c l ov e s 1 t e a s poon e a c h a l l sp i c e a nd c i nnamon
In a heavy i r on sk i l l e t me l t th e bu t t er . M i x a l l i ngred i e n t s t ogeth e r , b ea t i ng eggs and add i ng l a s t . Pour m i x t ur e i n t o the hot pan o f b u t t e r , s t i r u n t i l hea t ed . P u t s k i l l et i n t o mod era t e oven t o bake . W h e n cr u s t ed a r o und edge and t op , t urn under a nd l e t t h e c r u s t f o rm aga i n . Do thi s twi c e , a l l ow i ng the l a s t to rema i n on s id e s and t o p . Time req u i red t o bake , 40 m i n u t e s . S e rve w i t h swe e t c re am swe e t e n ed and f l avored t o ta s t e . The i r o n sk i l l e t bak e s w e l l and c a u s e s the pud d i ng t o b e v e ry d a rk , wh i c h i s d e s i r ab l e . The pud d i ng i s much l i gh t e r a nd n o t s o much l ik e a p l um pud d i ng i f baked in o ther wares . The c r eam i s b e t t e r s erved p l a i n , n o t whipped .
227
PIN E A PPLE DELIGHT
1 c up mar s hmallow s 1 cup c ru shed pine apple 1 cup whippe d c r e am 1 c up dat e s 1 c up mac ar oons ( c rumbled)
.Cut up date s and mar s hmallows . Fold all into whippe d c r e am . L e t s tand s eve r al hour s .
B L A C KB E R R Y T R I FLE
1 quart b lackb e r r ie s 3 e gg yolks 4 he aping table s poons sugar 1 he aping table s poon c ornstarch Vanilla
W a s h b e r r i e s well. It i s b e s t to strain them thr ough a lar g e -holed straine r to g e t out m o st of the s e e ds and to mash the be rrie s . Make a cu s tard with the yolks of thre e e gg s , s ugar, c or n star c h, and vanilla. Mtx cus tard and b e r r i e s and pour in a deep baking dish which has b e e n g r e a s e d. Make a m e r ingue from 3 e gg white s s tiffly beaten u s in g 3 table s po on s sugar. A dd me r in gue and b r own in mode r ate oven.
228
.ANGE L PIE
M e r ingue shell:
4 e gg white s 1 I 4 t s p . c r e am of tartar 1 cup s ug a r
B e at e gg white s til foamy. .A dd c re am o f tartar . B e at until stiff. .A dd sugar, s lowly. B e at until has a glo s sy look.
D r aw 8 inch c i r c le on pape r , g r e a s e and flour and ar r ange white s on it with r im . Bake 1 hour at 2 7 5 °.
Filling :
4 e g g yolks 1 tb l s . lemon p e e l ( g rated) 3 tbl s p . lemon juice 1 pint whippe d c r e am 1 I 2 cup s ugar C re am egg yolks we ll. .A dd lemon pe e l and lemon
JUlC e . B e at . .A dd s ugar and b e at again. C ook in double boile r sti r ring c on s tantly until ve ry thic k. When c ool, fold in 1 I 2 pint whippe d c re am and put in c ool me ringue s he ll. Now add 1 I 2 pt . whipped c re am on top of lemon mixture and put in r efrige r ator for 6 hou r s . ( B e tte r if left ove rnight ) .
.229
FOOL PR O O F FUDGE
1 / 4 lb . g r at e d choc olate 1 tb s p. butte r
Melt in double boile r . In anothe r r e c e ptacle mi.x togethe r the following :
1 lb . s i fted c onfe ctione r s sugar 2 tb s p . evap o r ated milk 1 w e ll - b e aten e g g
A dd t o c hoc olat e mi.xtur e ove r b oiling wate r t o ke e p s oft. When well blende d add 1 / 2 c up nut s i f de s ir e d and s p r e ad on w e ll - g r e a s e d pan. C ool, c ut and s e rve . A n e ight inch s quare pan make s 24 gene r ou s s lic e s .
PECAN R OLLS
9 tb s p. c onfec t i on e r 1 s sugar 1 / 2 pound butte r 2 cups s ifte d flour
2 1 / 2 cups g r ound pec an s 1 1 / 2 t s p . vanilla 1 / 2 t s p . nutme g
Mix well and shape into s i ze of pec an (no lar ge r ) in palm of hand. B ake on ung r e a s e d c ookie s he et in s low oven until done , but n ot b rown. When pe r fe c tly c old, r o ll o r pack in j ar w ith c onfe ctione r ' s s u g a r . T he s e pe c an r olls will ke e p fre s h for w e ek s . W ill s e rve fifty.
MANGO IC E C R E A M
1 c an c onden s e d milk 4 ve ry r ipe m angoe s 1 t e as poon vanilla ext r act
C hill and whip m ilk; add mangoe s that have b e en put through s ieve ; add vanilla; fre e z e .
230
1 pint cream 2 egg yo lks
MAPLE PARFAI'I'
3 / 4 cup ma p l e s yrup 2 egg whi t e s
Whip c ream and dra i n . Heat s yrup t o bo i l ing p o i n t and pour over bea ten yo lk s . Let get c o l d . Bea t egg whi t e s s t i ff , �dd 2 tab l e spoon s suga r , beat un t i l i t wi l l h o l d a p o i n t , fold into syrup m i x t ur e . F o ld in the · cream and pack in freezer o r m o l d 3 or 4 hour s . It shou ld be inve r t ed at the e nd of 1 hour � to prevent syrup from s e t t l ing at b o t t o m . S erve a s i ri� cream .
1 pint m i l k 1 p i n t c ream 4 egg yolks 4 egg whi t e s
F IG I C E CREAM
3 / 4 cup s ugar 3 tab l e spoons sherry 1 q t . c ru shed f i g s
M i x e g g y o l k s a n d one ha lf o f t h e s ugar , beat l i ght ly . Scald m i l k and pour over m i x t ur e . Hea t un t i l q u i t e hot but do not boi l . Pour s l ow l y over s t i f f l y bea t e n egg whi t e s t o which rema i nd er of s ugar ha s · been add ed . C o o l , and add sherry and cream . Add c rushed figs and free z e .
4 med i um pot a t o e s 1 teaspoon van i l l a 3 /4 cup s uga r 1 egg
SWEET PO'I'A'I'O BREAD
1 /4 cup m i l k , 3 tab l e spoons f l our 1 /4 pound bu t t er 1 tea spo o n a l l sp i c e
I Mash po t a t o e s very we l l . Add s ugar , b u t t e r , va n i l l a , a l l spi c e , f l our , m i l k and a w e l l -bea t e n egg and mix thorough l y . Pat i n t o pan and bak e . When cooked c u t i n t o squares and s e rve .
231
Firat Catch .Your Elephant.
Thanks t e the T�pa Tri•une
.232
1 9 :, 9 D e m o c r a t i c
NATIONAl VICTORY DINN ER Saturday, February 2 8 , 1 9 5 9
Sheraton Parb. Hotel W ashfngton, D. C.
Celery
Orange and Grapefruit Suprem,e
*
Olives
*
Filet Mignon with Mushroom Caps
*
Green String Beans, Amandine
Potato Rissole
*
Boston Lettuce with
Cream-y Roquefort Dressing
*
Sheraton Ice Cream Cake
Crushed Strawberries
*
Demi-Tasse
233
Radishes
I N D E X 0 F F 0 0 D s
A ALLIGATOR TAIL Hoe Cake 9, 1 38 Barbec ued 1 0 1 Hushppies 1 1 , 1 2 Hor s d'oeuvres 1 0 1 Muff i n s , B l ueberry 1 98
Muff i ns, Hominy 1 97 APPETIZE RS Muff ins, R i ce 1 97 B l i ntzes 137 P op-overs 1 97 B o i l ed Peanuts 80 Chicken L iver Paste 1 4 1 c D i p More 30 CAKE Guacamol e Dip 204 Ann ivers ary 33 ' Gator Ta i l s 1 01 B anana Nut 26 Mushroom Teasers 1 1 1 Chocolate 30, 225 Stuffed Mus hroom 1 1 0 Dutch App le 1 34 APPLES
Fest- 221 Pandowdy 226 Fru it, (Bakeless) 222 P i e, Frozen 29 Fruit, New Orlea n s 1 33 P i e, Fried 22 Fru it, White 23 P i e, Open D i sh 35 Fruit Coc kta i l 222
P ound 34 B Sa l l y Lunn 1 98
B ANANAS W a ldorf-Astor ia 30 B read 1 98 Ca I amond i ne Marmo lade 1 78 Nut Cake 26 C H E ESE
P udd i ng 27 B uns, Ortega Chi I i 208 B E V E RAGES
Grits 93 Coca Co l a Punch 2 1 6 Golden B uck 209 Coffee Frappe 1 8 Loaf 208 Speaker's Favor i te 79 Wel sh Rareb it, Oysters 209 Wassa i l Bowl 2 1 6 CHICKEN
B ISCUITS Arroz con Po l i o 71
B eaten 1 3 Arroz con Pol i o, N icarag uan 1 64 O utdoor 1 39 Barbecued 65, 69
1 37 Cas sero l e 36 B l i ntz es "Crac ker Pol i t i c s " 1 89 B R EAD D i scourse on 1 88 B anana 1 98 D i van 204 Heavenly Ba l l ot 1 4 F r i ca s se 66 Short'n i n ' 1 97 Fr i ed , B utterm i l k 68 Spoon 1 5 Gri l i ed 1 63 Sweet Potato 231 Marengo 1 65 Corn B read 1 0 Oven-Ba ked "Southern
I Corn Pone 1 97 Fried" 67
234
P i l a u P i l a u, Vo l us ia County
Sherry
Spaghett i Tetrazz i n i Ch icken L i ver Paste C l am Chowder, M i norcan Coconut Crust Coffee Frappe
COOKI ES B oob i sha
Brown Sugar Meri ngue
Date Bars G i nger
Honey D i pped B ow s
CRAB MEAT Au Grat i n Ca sserol e
De l ight
EGGS
205 64 70
1 59 205 14 1 4 1
227 1 8
223 25 32 28
1 36
54 48
1 52
w ith Bra i n s 1 99 Kofoed 1 91 Souffl e 1 1 5 F rosting, Brown Suga r 26 FISH
Baywood Fried Mu l l et, Charcoa l Mu l l et, Charcoa l " F l a .
Cracker Styl e " Mu l let, Drunk Mu l let, Stuffed Mu l l et Roe Supreme Pompano Papi l l ot Red Snapper Marg uerite Seafood Cas sero l e Seafood S a lad Herr i ng Salad F i sh Shortcake
45 39
52 1 82
59 1 83 1 60 1 46
58 1 53 2 1 4 206
F i sh Chowder 43, 44, 55 I
57, 60 1 81 Grouper Chowder
Gumbo, Creo l e Seafood Gumbo, Jubi l ee F udge, Fool proof
38 1 86 230
: 235
GAME
Ha senpfeffer R abb it P i e
G
T urkey, F r i ed W i l d T urkey, R oa st W i l d Ven i s on, B arbecue R oast Ven i s on, Oven Barbecue Ven i s on, Roast
GRAVY
F i s h ' Mater Grits a Ia Summerf i e l d Gri ts, Cheese
H
H AM Ham, B aked Ham, Baked Country Sty le Ham, Baked N.C. Mounta i n Ham, Pan B ro i l ed Country
H AMB URGER P l a i n B l ended Western "Ra l l y B urgers " S k i I l et Stragonoff Hom i ny, Baked Hom i ny, B o i l ed Hopp i ng John
ICE CREAM
F i g Mango
K
KUMQUATS Who l e Preserved
L LOBST E R
Lobster Amandi ne Lob ster Sa l ad _
Spanish
202 202
62 63 23
1 06 1 02
1 1 4 1 09 1 23 93
1 09 1 71 1 73 1 72
76 75 72 77
1 67 2 1 3 2 1 3 2 1 3
231 230
1 78
207
207
MACA RON' Meat Sauc e
MEAT
M
Beef F lanken, Matzoh
78
Ba l l s 1 69
Bra ins B ra i ns, Creamed Ch i l i Ch i l i , Ortega
1 99
2 1 1
1 74
208
Frankfurt Barbee ue 2 1 1 Ham 1 09, 1 71 , 1 72, 1 73
Hamburger 72,75,76,77
Jamba l aya 1 00
J i bbkabob 1 62
Lamb, Curr ied 1 47
Lasagne 1 6 1
L iver Pudd ing 203
Meat Bal l s Hawa i ian 1 70
Mousake 201
Poor Man 's F i l et 74 Pork Chops, Span i s h 201
R avio l i 200
R ibs, Sunday Afternoon 1 79
S k i l let Stroganoff 1 67
Souse Meat 203
Veal Cas sero l e 1 03 .
M E N US
Ambros ia C racker B reakfast Democrat ic Nat i onal
V i ctory D i nner Governor's Favorite Hole in One Munson Is land Spec i a l " P i anta shun D i nnah" Smorgasbord Zolfo Springs Feast
82
1 22
232
1 5
1 24
1 07
1 93
1 46
84
_236
OYST E R
B i sque E sc a l loped
0
Fr ied "Town Hous e " P i e e n P i g s k i n s with Swamp Cabbage and Wel sh Rabbit
p Pancakes Parfa it, Map l e Pecan R o l l s P i neapp l e B i sque P i neapp l e Del ight
P U DDINGS
Banana B l ack berry T ri f ie Chocolate Char lotte Corn Fruit Mou s se Heaven ly Hash Jel lo-Cream Del i ght Orange Char lotte Pandowdy Sweet Potato, Grated Sweet Potato Pone
P I E
Ange l Apple, Frozen
F r ied Open D i sh
Apricot, Fr ied Cherry, Deepd ish Chess Grapefruit Key L i me Mer i ngue Peach, F r i ed Peach, Dumpl i ng s Pecan Strawberry P orkchopper 's De l ight Pot Li kker
1 51
50, 53
1 50
40
1 87
9 1 , 1 49
209
1 6
231
230
36
228
27
228
24
223
224
29
1 45
1 9
226
226
37
229
29
22
35
22
20
226 227
1 35 3 1 22
224
1 77
225
1 94 96
R
Rice, Charleston, T ornata 88 Shrimp Sambo l a 1 54
Sauce Shrimp S law, Ma l c o l m ' s 1 84, 1 85 s Shrimp Chowder 47, 55
SALADS SOU P
Conch 1 25
Dandel i on 2 1 5 Caldo Cal lego 1 90
F ru it, Mary' s 1 30 Goober 1 1 6
Herring 2 1 4 H umphrey' s Beef 1 1 9
Ita l i a n 1 26 Soupe a I 'Oignon 1 40
Lob ster, Span i s h 207 SPAGH ETTI
Seafood 1 53 P l a i n 1 56
Sour Cream Potato 2 1 4 Mara del 1 58
Summer 2 1 4 wi th Asparag us 2 1 2
Vegetable 2 1 5 w ith Vegetables 94 Spaghett i , Ch icken 1 59
SALAD DR E SSING Spaghett i , Shr imp Creo le 1 45
B lue Cheese 1 2 8 Speaker's Favor ite 79 Cedar Key 1 44
STEAK F ru it 1 29
Parmesian Cheese 1 4 1 Steak 1 1 4
Sour Cream 1 27 Steak, Anchovy 1 55 Steak, Dres s i ng 1 04
SAUCES Steak, Mar i nated 1 05
Barbecue 1 2 1 , 1 43 Steak a I a E l sa 1 54
Basting ( F ow l ) 1 20 Steak Delaney 1 92
F ish Marg uery 6 1 Steak Rol l s, Pars l ey 99
Meat, Macaron i 78 Steak & R i ce Cas sero l e 1 08
Mustard 1 71 ST EWS
SCALLOPS � B eef 1 57
Sca l l ops, Curried 206 Ef��{ Tar's Favorite 1 1 7
Shortcake, F la. C itrus 220 Camp Brunsw i c k 1 1 8
Shri m p 49 F la . Democrat i c Vi ctory 5 1
Shr imp B utter 46 Gopher 1 1 3
Shri mp, Curr ied 42, 1 48 Mac's Tavern 1 68
Shri mp, Cold C urr ied 46 P ine Bark 82
Shr imp, East I nd i a C urr ied 1 47 Reapport ionment 1 80
Shri mp, Creole Spaghett i 1 45 Strudel 2 1 9
Shr i m p Swamp Cabbage 90
F ried 41 Swamp Cabbage with Oysters 91
P ick led 56 Swamp Cabbage " Nuta l l R i se" 1 49
237
T
TURKEY
Turkey, Barbecue, Avocado Turkey, Fr ied W i l d Turkey, Roast W i ld
v V E GETABLES
Asparagus, F rench Fr ied Asparag us, Sca l l o ped B eans, Barbecued Beans, Barbecued Str ing B eans, P ick led B eets i n H oney Sauce Eggplant Cas sero l e L imas m-m- Good O n ions Deluxe On ions, Batter Fr ied On ions i n Sherry Peas, Bacon, Cornbread Peas, R ice P ot L ikker Potatoes, Baked, Onions Potatoes en Creme Sauerkraut Cas sero le S p i nach, B aked Squash Souff l e Swamp Cabbage
w Waff les
1 66
62
63
1 99
2 1 9
86
1 99
87
2 1 2
93
93
1 42
2 1 0
2 1 0
89
85
96
1 05
2 1 0
92
1 99
98
90
1 7
238
I ND EX OF CONTR I BUTOR S
ALD R I CH , A . D • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . 1 0 1 . • 1 39 • . 1 44 . . 1 67
ALLEN , John S . • . • • • • • • • • .
AND E RSON, T . N • • • • •
AND REWS , Cha r l e s 0 . , J r . ARR I NGTON , C . Fred • • • • •
A SK I N S, T . H . BA I LEY , Thoma s • • •
BALL , Braden • • • •
BAVER , He rbe rt • • • • •
. . .
BEALL , Ph i 1 i p D . •
BEASL EY , Tom • • • • •
BENN ETT , C ha r l e s . BESSENGER , Le s 1 i e • • • •
. . . . .
. . . . . . . . . . . .
BLAC KBURN , Ed . J r . , • • • • • • • • • • • • • • • • • • •
BLAN K , Ralph J . , Jr • •
BOYD , A 1 an S • • • • •
BOYD , J . A . (Ta r) BOYD , \.J i 1 bu r •
BOYER , BOYLE S ,
Ros s • • •
John L .
. . . . . . . . . .
. . . . . .
. . . . . . . . . . . . . . . . . . · - · . BRYA NT , Farris . BUCK E L S , Robe rt M • • • .
BUC KLEW , Sam • . • • . • • • • •
BUTL E R , Paul M . CALDWE L L , Mi l la rd • .
CARLTON , Doy l e E . . CARLTON , Doyl e E . , Jr . •
C ARRAWAY , W i l son . . C A RSON , Da l e • • • • • •
CARTE R , Je rry . • • .
. . . . .
. . .
. . . . . . . . . . . . . . . C HAND LER , Hendrix . •
C HAPMAN , Roy . • . • • • •
C HAP P E L , Wi 1 1 i am V . , Jr • • • • •
C L EMENTS , Ra y . • .
C OKER , Browa rd • . • • • • • .
C O L L I N S , Le Roy • .
COLUM B I A R E STAU RANT . . C ON NO R , Doy l e . CONNOR , Jame s .
. . . . . . . . . . . . ·.
. . . 48 7 1 5 3
• • • • 1 93 • . • • • • 1 86
. 6 1 , 38 1 2 49 58 87
• • 1 16
14
• • • • • I 1 7 7 3 2 1
. . I SO 74
90 . • 1 54
25 82 89 62
. 209 , 33 . . 10 6
92 . 187
37
23 • • 1 70 ' 148
• • • 1 08
15 . . . 160
36
32 C RAME R , Wi 11 i am • • • • • • • • • • . • • • • • • • • • • • • • • • • • • • 10 3
239
DAV I S , L . 0 . , J r . • . • • • .
DAV I S , W . Tu rne r . . D ELANEY , Bob • . . . .
D I CK I NSON , F red 0 . , J r . D REW , E . Ha r r i s . D UNN , Hampton . . • •
EATON , Joe . • • . . .
EDGERTON , R i cha rd . EDWARD S , L . K , , J r . . E D\·/ARD S , Otho . . . . E RV I N , R i cha rd W . ERV I N , Robe rt . . . . FASCELL , Dan te E . FOSTER , Leo • • • • . • .
FOURNET , John B . • .
FR I EDMAN , Howa rd . . F RYE , Ea r I e 0 • • •
F UQUA , Ben • • • . • .
FUQUA , Don • • • • • • • .
GAUT I ER , W i l l i am E • .
GAY , C . M . . • . .
G I BBONS , Sam . GORE , George W . , J r . GOURAS , Geo rge . • • • • • •
G RAY , R . A . • • • • • • • • • • • •
GREEN , Ray E • • • • • • •
GR I FF I N , Ma rv i n . GROTEGUT , Joe • • •
HAF NE R , Edd i e • • • • • • • • • • •
HA I R , Harry • • • • • • • •
(Buddy)
. . . . . . . . . . .
c . . HARD EE , J i m • • •
HARR I S , T .
H ER LONG , A . HERRELL . \-/ ,
. . . . . . . . . . . . . . . . . . . . . . . . Sydne y , J r . C . (C I iff) .
H I CK , John L • • • • • • •
HOBSON , F ra n k • • • • • •
HOL LAND HORNE ,
, Spe s sa rd . . Ma l l ory . . • • • • • • •
HORNE , R . C • • • • • • • . •
HUMPHREY , Hu be rt H . .
. . . . . . . . . . . . .
1 1 3
9 1 1 92
5 2 6-2
1 7 7 8o 30 28
34
1 2 7 1 41 1 1 0 1 33
96
1 63 5 9
1 6 5 1 28
. 64 , 47 1 9 3 1
1 45 1 46
1 6
72 63
1 04
1 6 9 75
1 90 1 83
86
1 2 9 1 74
1 0 5 1 30
I NMAN , Jac k C • • . . . . . . . . . .. . . . . . . . . . . . . . . .
27 149 1 1 9 84
J I BB , W . F • • • • • • . . . • . • • • • . . • • • . • • . • • • . • • . . • • • 1 62, 1 5 3
240
JOE 1 S SPAG H ETT I HOU S E . • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 5 9 JOHN S , C ha r l e y • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 1 4 JOHN SON , D e\>�ey • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 9 JOHN SON , Ma l co l m • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 84 , 1 85 JOYC E , W . P . (B i 1 1 ) . . . . . . . . . . . . • • • • • • • • • • • • • • • • • • • 57 KALFA S , Ch r i s . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . • •
KEFAUV E R , E s t e s • • • • • • • • • • • • • • • • • • • • • • • • • • • _. • • • • • •
K E L LY , Tom • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
KEN N ED Y , John F • • • . . • • • • • • • • • • . • • • • • • • • • • • • • • • . • •
K I N G , W i 1 bu r • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
K I RCHHA I N E , W i l l i am F • • • • • • • • • • • • • • • • • • • • • • • • • • •
1 36 22 78 1 7 94
1 64 K I RKMAN , H • N • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 1 1 KN I G HT , Ma r i on 1 1 Ba r t 1 1 • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 1 KOFOED , Ja c k • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 91 LANE , D ona l d R • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 38 . LANT AF F , W i 1 1 i am • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
LARSON I J . Edw i n . . . • • . . • . • . • . . • • • • • • • • • • • • • . . • • . .
L I V I NG STON , Howa rd • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
6 9 50
1 00 MacW I LL I AM , A l ex • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 68 MAD I GAN , John A . , J r • • • • • • • • • • • • • • • • • • • • • • • • • • 1 47 , 1 35 MARSHALL , Herbe r t 0 • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
MARS I CANO , Ra l ph A • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
5 5 1 58
MATHEWS , John E • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 29 MATHEWS , John E . , J r • • • • • • • • • • • • • • • • • • • • • • • • • • • • 43 , 44 MATTH EHS , 8 i 1 1 y . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . 1)(1 MAYO , N a t h a n • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • . l 22 , 1 23 McALP I N , J . W • • • • • • • • • • . • • • . • • • • • • • • • • • • • • • • • • • • •
McCALL , W i 1 1 i s • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 2 1 McC LURE , Robe rt • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
McLEOD , D on • • • • • . . . . • • • . • . • . • • • • • • • • • • • • • • . . • . • • •
1 0 ,83
76 4o
McMU L LEN , J . L • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 7 1 , 1 7 2 ME I KL E JOHN , D on • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
MERR I TT , 14 . S . (C h i c k) • • • • • • • • • • • • • • • • • • • • • • • • • • •
M EYN E R , Robe r t B • • • • • . • • • • • • • • • • • • • • • • • • • • • . • • • . .
M I LL E R , N . E • • • • • • • . • • • • • • . • • • • • • • • • • . • • • • • • • . . . •
M I LL I GAN , Jame s M • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
M I TC HE L L , R i c ha rd 0 . . • • • . • • • • • • • • • . • • • • . • • • • . . . • •
M I TTS , E rn e st . ! · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · · MO RR I S , A 1 I en • • • • • • • • • • • • • • • • • • • • • • • • • • •. • • • • • • • • •
N f CHOLS , Pe r ry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . O ' C ONNE L L , S t ephen C • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
OOHAM , B ra i l e y . • . • . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
PARHAM , W . Ha ro l d • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
241
1 94 1 34
54 1 5 1
5 1 1 20
45 1 89 1 43
46 7 7
1 55
PA RR I S H , Ha gan • • • • • . • • • • • • • • • • • • • • • • • • • • • • • • • • • •
PEAR SON , Ja y • • • • • • • • • • • • • • • • • • • • • , • • • • • • • • • • • • • •
P E P PE R , C l aude . . • • • • . . . . • • • • • • • . • • • • • • • . . • . . • . . •
POPE , V e r l e A • . • • • • • • • • . • . • • • • . • • • . • • • • • • . • • • • • .
POWELL , J i m • • • • • • • • • • • • • • • • • • • • , • • • • • , • • • • • • , • • •
POYNTE R , Ne 1 son • • • • • • . • • • • • • • • • • • • • • • • • • • • • • • • . •
PR I EST , Van H • • . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . .
RAYBURN , Sam • • • • • • • • • • • • • • • • • • • • • • • • • • • . • • • • • • • •
RE C U P E RO , Pa t • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
1 24
1 66 1 3 41
1 8 2 1 7 8 1 5 2
68 1 5 9
R E I TZ , J . \-Ia yne • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 42 R I ED E L , R . ,� • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 7 3 , 1 50 R I NG , John R . • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 9 '1 ROB E RT S , 8 , K • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 1 5 ROBE RT S , Emme t t S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 95 ROG E RS , Pau 1 G . . • • • . . • . . • • • • • • • • • • • • • • • • • • • • • . • • 6 7 ROSENBERG , C ha r l e s • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 3 7 SARRA , Lama r • • • • • • • • • • • • • • • • • • • • • • , • • • • • • • • • • • • • 1 6 1 SHAND S , \4 , A • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 65 S I KE S , Bob • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 1 8 , 10 2 S I LV ER S L I P P E R • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 36 SMATH E R S , Geo rge • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 3 5 S OTT I L E , James • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 56 , 1 5 7 SPOTTS1..JOOD , John • • • • • • • • • • • • • • • • • • • • • • • • • 20 2 , 1 25 , I 0 7 ST,�LL I NG S , J . Ha I • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 26 STA RR , Dave • • • • . • • • • • . • • • • • , • • • . • • . • • • • • • • • • • • • •
STENSTROM , Doug 1 a s • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
STEV E N S ON , Ad a 1 i E . . . . . . . . .. . . . . . . . . . • • • • • • • • • • • •
STROZ I E R , Robe rt • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
SYM I NGTON , S t ua rt • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
TALMAD G E , He rman • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
TELE S E , A 1 • • • . • • • • • • • . • • • • • • • • • • • • • • • • , • • • • • • • • •
TERRELL , G 1 enn . • • • • . • • • • • • • • • • • • • • • • • • • • • • • • • • . •
THOMAS , E 1 wyn • . . . . • . . • . . • . . • . . • • . • . . . • • . . • . . . . . .
THORNAL , Camp be 1 1 • • • • • • • • • • • • • • • • • • • • • • • . • • • • • • •
TR I BBLE , Lew i s • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
TR I P PETT , F ran k • • • • . . • . • • • • • • • • • • • • • • • . • • • . • • • • •
29 85 20
1 40 24
1 0 9 66 98 3 9 88
1 99 1 88
TRUMBULL , Steve • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 8 1 WAHN I SH , Sam • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 223 , 2 1 3 WALDRON , Ma r t i n • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 1 7 9 WAL KER , . 1 . Lorenzo • • • • • • • • • • • • • • • • • • • • • • • • • • • • 26 , 1 1 2 WARREN , F u 1 1 e r • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • 96 , 97
WATTS , Geo rge • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
WH ITAKE R , T001 , J r • . . . . . • • . • • . . . . • • • . • • . . • • . • . . • •
W I LL I AM , G . Mennen • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
242
93 70 42
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1-
COOK BOOK
Peninsular Publishing Company Box 549 Tallahassee, Fla.
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COOK BOOK
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paid. Enclosed is my check or money order for $·-----· -----
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MAKE CHECKS PAYABLE TO COOK BOOK, PENINSULAR PUBLISHING CO.
COOK BOOK
Peninsular Publishing Company Box 549 Tallahassee, Fla.
Send me ______ copies of your cook book at $2.75 per copy, post-
paid. Enclosed is my check or money order for $. ________ _
Name ---------------------------------------------------Please Print
Street ----------------------------------------
City------------------ State --------------------
MAKE CHECKS PAYABLE TO COOK BOOK, PENINSULAR PUBLISHING CO.
