October 2, 2014

RECIPE CORNER: Spring dishes

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By Ginger Isham

Do I need more cookbooks? No! But recently on vacation in the South, I purchased a cookbook at a museum gift shop written by the man who greeted me at the door. He later autographed it for me. It contained recipes and articles on local history. When I paid for the book, the gift shop clerk walked me to a shelf of books and gave me a 200-page, hardcover cookbook by the local historical society! Was I surprised! I am sharing two recipes from this book, titled “Moore Groceries.”

 

Fresh asparagus with Greek cream sauce

1 bunch of asparagus

3 tablespoons sugar

16 ounces sour cream

1 tablespoon Greek Seasoning (1 tablespoon garlic powder, 2 teaspoons dried basil, 2 teaspoons dried marjoram, 1 tablespoon dried thyme, 1 tablespoon dried tarragon)

juice of 1/2 or whole lemon

2 cloves garlic, minced

1/4 cup buttermilk or half and half

Cut the ends from the asparagus and stand in a container with 1-inch water and 2 tablespoons sugar. Put in refrigerator overnight. In the morning snap off woody ends of asparagus. Put 2 inches water and 1 tablespoon sugar in a skillet. Bring to boil. Drop in batches of asparagus and leave for 1 minute, then put asparagus in ice water. Combine remaining ingredients and pour over chilled asparagus or serve as a dip on the side.

 

Black-eyed pea dip

2 slices hickory smoked bacon

2 tablespoons butter

1/4 medium onion, chopped

1 clove garlic, minced

1/2 cup sour cream

1/2 cup mayo

2 and 1/2 tablespoons chopped, fresh chivespinch of salt

15-ounce can black-eyed peas, drained and rinsed

14-ounce can quartered artichoke hearts, drained and rinsed

1/2 teaspoon hot pepper sauce

4-ounce can chopped green chilies

2 ounces (1/2 cup) shredded Colby or Monterey Jack cheeses

1/4 cup green onions

Cook bacon in pan until crisp, drain on paper towel. Add butter to bacon drippings along with onion and garlic and sauté a few minutes. Take off heat and add crumbled bacon, sour cream, mayo, chives, salt, black-eyed peas, artichoke hearts, pepper sauce and green chilies. Mix well and put in baking dish and sprinkle with cheese and green onions. Bake at 350 degrees for 20 minutes or until brown and bubbly. Serve with crackers.

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

 
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