It’s finally here!
You have got to see it to believe it.
Among our member contributors:
Mary Ann Targonski
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! 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).
Here’s a recipe from our “Oral History Section.
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)
Here’s a Local Twist on a Classic
Six-Flavor Pound Cake
“This is the best pound cake recipe of all.”
2 sticks margarine, softened
3 cups sugar
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
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
Here’s a Local Twist on a Classic
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
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
Contributed by: Doris Bame
2 1/2 cups cooked, mashed sweet potatoes
1 cup sugar
1 Tbsp. vanilla
1 cup coconut
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.
Contributed by: Betty Jackson
2 cups sugar
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
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.
Recipe from Philippe Thompson
– whose parents owned the FOUR T’S RESTAURANT
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.
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.
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
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.