The Cookbook is Here

It’s finally here!

You have got to see it to believe it.

coookbook poster

Among our member contributors:

Doris Bame

Pat Bolander

Darlene Bright

Brenda Coffey

Kendal Doetsch

Pat Filipiak

Jay Hockenbury

Linda Lashley

Cheri McNeill

Judy Moore

Sondra Nelder

Linda Newton

Ray Rothrock

Kitty Slebodnik

Mary Ann Targonski

Lois Walton

Juanita Winner

 

Call the History Center to reserve your copies.

Check out our Bookstore’s Overview and Cookbook page images.

Full Color Poster – Gift Shop Books

 

 

Coming Soon! ‘Local Flavor’ Cookbook

Coming! Coming! Coming soon!

After two years of toil and struggle “The Cookbook” is finished and on its way to China to be printed. We hope to have it available for sale by the beginning of June (yes, 2014).

Cookbook - Local FlavorHere’s a recipe from our “Oral History Section.

Oyster Roast

Directions
For 3 or 4 people catch 3 or 4 bushels oysters in the marsh. Wash mud off oysters in bay water. Get 2 green poles. Stack oysters in a row about a yard high – no more than 2 or 3 deep or won’t cook. Stack bushes on the windward side so fire blows through the oysters. When burns down, brush debris away. Open with oyster knife and a rag to hold the hot shell. Eat as is. Serve with butter or hot sauce.

Contributed by: Jack Lewis
(Federal Point History Center – Oral History Files)

Six-Flavor Pound Cake

Here’s a Local Twist on a Classic

Six-Flavor Pound CakeSix-Flavor Pound Cake
“This is the best pound cake recipe of all.”

INGREDIENTS
2 sticks margarine, softened
3 cups sugar
5 eggs
1 tsp. vanilla extract
1/4 tsp. lemon extract
1/4 tsp. ground cloves
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 cups all-purpose flour
1/2 tsp. salt

DIRECTIONS
Preheat oven to 350°. In mixing bowl, cream the margarine and sugar, beating until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and lemon extracts. Sift together the spices, flour and salt; add them to the wet ingredients, stirring gently just until well combined.

Pour the batter into a greased and floured 10-inch tube pan and bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan, then turn out onto a plate.

Contributed by: Darlene Bright

 

Seafood Spaghetti

Here’s a Local Twist on a ClassicCookbook - Seafood Spaghetti

Seafood Spaghetti

INGREDIENTS
4 large cloves garlic, chopped 1 Tbsp. olive oil
1 cup yellow onion, chopped 1/4 tsp. salt
1/4 tsp. pepper
1 (15-oz.) can tomato sauce
1 (10-oz.) can diced tomatoes and green chilies 2 tsp. Italian seasoning
12 oz. uncooked spaghetti
1 pound shrimp, crab or other seafood, cut

DIRECTIONS
In large skillet, lightly brown garlic in olive oil. Add onion, salt and pepper. Cook until onions are clear. Add tomatoes and green chilies, tomato sauce and Italian seasoning. Stir well. Simmer, covered, 25 minutes over low heat Cook spaghetti according to package directions. Stir seafood into sauce. Simmer, covered, over low heat. Do not overcook. Spoon sauce over spaghetti. Yields 1 Linda-size serving or enough for 4 normal adults.

Contributed by: Linda Jackson

 

Sweet Potato Yum Yum

Contributed by: Doris BameSweet Potato Yum Yum

2 1/2 cups cooked, mashed sweet potatoes
1 cup sugar
1 egg
1 Tbsp. vanilla
1 cup coconut

Topping
1 small can crushed pineapple
1 (4 oz.) bottle maraschino cherries and juice
1 cup sugar
3 Tbsp. flour

Mix sweet potatoes, sugar, egg, vanilla, and coconut. Put into greased 2 quart casserole. Bake at 350° for 45 minutes. Remove from oven. Mix pineapple, cherries, juice, 1 cup sugar, and flour. Cook until thick. Spread over potato mixture and serve.

Zucchini Bread

Contributed by:  Betty Jackson

Zucchini Breadtwo fresh zucchini isolated
2 cups sugar
3 eggs
1 cup salad oil
2 cups zucchini, grated 3 cups flour
1 tsp. salt
1 tsp. baking soda
1⁄2 tsp. baking powder 1 tsp. vanilla
1 cup nuts, chopped

Zucchini Bread

Beat eggs and add oil, sugar and zucchini. Mix well. Stir in dry ingredients, then fold in nuts and vanilla. Grease Bundt pan and pour in mixture. Bake at 350° for 45 minutes.

Coquilles St. Jacques

Recipe from Philippe Thompson
 –
whose parents owned the FOUR T’S RESTAURANT

Four Ts

Coquilles St. Jacques

1 T butter
½ T parsley
4 oz. shrimp
3 cloves garlic
4 oz. mushrooms, sliced
4 oz. scallops
1 T flour
½ cup white wine
4 slices American Swiss cheese
4 oz. milk
Salt and pepper to taste

Saute the shrimp, parsley, garlic, and the mushrooms in the butter. Simmer for a few minutes, then add the flour and let cook out.  Add the cheese and finish with the milk.  Season with salt and pepper. Serve over rice or pasta.

 

Low-Country Crab Boil

From the Cookbook Committee – May, 2013
We’re searching high and low for “local flavor” recipes to include.

Submitted by: Darlene Bright

Mrs. LaVan Spando ran a little restaurant in the 60s in Kure Beach now known as the “Old Pier House”. She insisted on only the freshest vegetables and fish – new potatoes, onions, corn on cob, bite size sausage pieces, clams, crab legs, shrimp, fish in season.

Low-Country Crab Boil
-Ingredient amount depends on the number of people to serve.

 

  • Step one is to invite at least a dozen friends!
  • Secondly, fill a large pot with enough water to cover all ingredients.
  • Add Crab Boil and bring to a boil (2 tsp per quart of water).
  • When boiling, add small red new potatoes and 3 to 4 pieces of smoked link sausage.
  • Cook about 20 minutes, then add ears of fresh corn and cook an additional 10 minutes, then crab legs, shrimp, etc. and cook about 3 minutes.
  • Do not overcook. Drain and serve.
  • Combine the following – Place items requiring the longest cooking in the bottom of the pot of water first and gradually add items requiring less cooking.
  • Cover with water as needed. Cover on table with newspaper.
  • Serve on newspaper and enjoy.

 

Three Cheese Chicken Penne

Submitted by Kendll Doetsch
It looks perfect for a cold winter weekend meal.

8 oz uncooked penne pasta 1 tsp olive oil
Vegetable cooking spray
8 oz sliced fresh mushrooms 1 small onion chopped
1 small red bell pepper chopped 3 cups chopped fresh spinach
1 can cream of chicken soup
1 tsp dried oregano
1⁄4 tsp pepper
16 oz cottage cheese
2 cups shredded roasted chicken
1 cup shredded sharp cheddar cheese (divided)
1⁄2 cup grated parmesan cheese (divided)
1⁄2 cup milk

  • Cook pasta according to directions on box and drain
  • Preheat oven to 425.
  • Heat olive oil in a large skillet over medium high heat.
  • Add onion, mushrooms and bell pepper. Sauté 4 minutes till tender.
  • Add spinach, oregano and pepper.
  • Sauté 3 minutes till spinach is wilted.
  • Place cottage cheese in a food processor and process until smooth. In a large bowl combine cottage cheese, spinach mixture,
  • cooked pasta, chicken, 3⁄4 cup cheddar cheese, 1⁄4 cup parmesan cheese, milk and soup. Blend well.
  • Spoon mixture into a 9 X 13 baking dish coated in cooking spray. Sprinkle top with remaining cheddar and parmesan cheese.
  • Bake at 425 for 25 minutes

Maggie’s Crock Pot Mac and Cheese

OUR COOKBOOK!

We are beginning to receive recipes already! Thank you, thank you, thank you.

If you have typed them out, and have e-mail we’d love to have you attach that document to an e-mail and send it to FPHPS@yahoo.com. If they come to us that way we don’t have to retype them. Or bring them to us on a disk or flash drive. HOWEVER if you just want to photocopy them we do have several people who have volunteered to TYPE (We have to type all the old recipes into electronic format anyway.

 

Here’s one from Kendal Doetsch: (Who’s Maggie?)

1 (7-oz) pkg. macaroni cooked “al dente” and drained 1 (12 oz) can evaporated milk
1 stick margarine melted
3 eggs beaten
3 cups shredded sharp cheddar cheese Salt and pepper to taste

Mix milk, eggs and margarine together. Add salt and pepper. Add macaroni and 2 cups cheese. Stir well. Pour into crock pot and sprinkle remaining cheese over top. Cover and cook on low for 3 hours. Do not lift lid till ready to serve.