Georgia Magazine - May 2010 - (Page 39A)

Georgia Cooks Web exclusive These cookies are so yummy! I used to cater for video shoots and they were always a favorite. As a baking tip, these cookies should be taken out just before they are done. The tops should be crinkled and a little crunchy when cool,” says Joan Mencher of her mother-inlaw’s recipe for Ginger Cookies. Ginger Cookies Recipe by Helen C. Mencher, New York, N.Y.; submitted by Joan Mencher, Atlanta (daughter-in-law) 1 cup sugar 3/4 cup shortening 4 tablespoons molasses 1 egg 2 cups flour 2 teaspoons baking soda 1 tablespoon cinnamon (or 1/2 tablespoon cinnamon and 1/2 tablespoon ground cloves) 1/8 teaspoon salt 1 teaspoon ginger Additional sugar, to roll cookies in vinegar* Mix sugar, shortening, molasses, egg, flour, baking soda, cinnamon (or cinnamon/clove mixture), salt and ginger until dough forms. Chill dough at least 1 hour. Once chilled, pinch and roll dough into balls. Dip balls into additional sugar. Place dough balls (do not press down) onto baking sheet. Bake for 10 minutes at 350 degrees. lic salt, parsley and remaining spices to meat mixture. Stir until cheese is melted. Remove mixture from heat. Spread mixture on cocktail bread. Broil 3-5 minutes, or until lightly browned. Note: Oinkers can be prepared ahead of time: After spreading mixture on bread, place Oinkers on a baking sheet and freeze until firm. Store in a freezer bag until ready to use. Place Oinkers back on a baking sheet and bake 15-20 minutes at 350 degrees, or until hot and lightly browned. “This ham loaf is a family favorite, especially for holidays and family reunions, from my mother’s recipe collection,” says Rachael Browning, of her mother’s (Elizabeth Watkins) favorite Family Reunion Ham Loaf recipe. Family Reunion Ham Loaf Recipe by Mrs. Elizabeth H. Watkins & GE Home Economist Mrs. Myrom McLeod; submitted by Rachael Browning, Jackson (daughter) 3 pounds ground smoked ham 3 pounds ground lean pork 3 large eggs, beaten 1 large can evaporated milk 1 can condensed tomato soup 1 cup cracker crumbs Combine all ingredients and mix thoroughly. Pack mixture into 2 (5x9-inch) loaf pans. Place each pan on a baking sheet with sides (to prevent ingredients from spilling into oven) and bake in a moderate oven (350 degrees) for about 2 hours (or until thoroughly cooked). Drain off extra grease that may appear during cooking, after removing from oven. Serve hot or cold with Epicurean Sauce (recipe follows). Makes 25 servings. Epicurean Sauce 1 pint whipping cream 3/4 cup mayonnaise 1/2 cup horseradish 4 teaspoons prepared mustard 2 teaspoons salt (less if desired) 1/4 cup chopped parsley Whip cream until stiff. Fold in other ingredients until well blended. Serve chilled with Family Reunion Ham Loaf. www.georgiamagazine.org Mimmie’s Coconut Pie Recipe by Florrie Porter Douglas; submitted by Marian Douglas Hicks, Warner Robins (granddaughter) 4 eggs 1/2 cup sugar 1-1/4 cups milk 1-1/2 cups flake coconut 1 pie shell Beat eggs. Add sugar and milk; beat until well combined. Put coconut in pie shell. Pour egg mixture over coconut and stir. Bake at 350 degrees for 40 minutes or until firm and golden brown. “My late mother, Ebby Stanley, was really known for her recipes, especially her homemade ice cream,” says Janet Wright. Mom’s Ice Cream Recipe by Ebby Stanley; submitted by Janet Wright, Suwanee (daughter) 2 cans evaporated milk 1 can Eagle Brand condensed milk 2 cups sugar 3 eggs 2 teaspoons vanilla. Mashed fruit (strawberries, peaches, bananas, etc.), to taste Whole milk Mix together milk, condensed milk, sugar, eggs and vanilla. Add your favorite mashed fruit and mix well. Pour in electric ice cream freezer container. Add whole milk to fill container. Freeze according to ice cream maker directions. Oinkers Recipe by Gert Fraro; submitted by Lousie Blackman, Conyers (daughter) 1 pound hamburger 1 pound sausage 1 pound Velveeta Cheese, cut in large cubes 1/4 teaspoon garlic salt 1/2 teaspoon parsley flakes 1 teaspoon basil 1 teaspoon oregano 1 package cocktail rye bread Brown hamburger and sausage in a large skillet over medium high heat, breaking meat into small pieces while it browns. When browned, drain fat from the meat mixture thoroughly. Reduce heat to medium-low; add Velveeta, gar39A Calling all cooks! Holiday Traditions See page 39B for our next GEORGIA Magazine recipe contest! GEORGIA MAGAZINE http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - May 2010

Georgia Magazine - May 2010
Table of Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Special Energy Report
A Glass Act
Go Green from Top to Bottom
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks
Recipes from Mom
Georgia Cooks Contest
Cookbook of the Month
Snapshot

Georgia Magazine - May 2010