By Loretta Gillespie
The Cullman Times
In the South, Sunday dinner is a tradition. Families large and small would come home from church and in somewhat of a miracle, mothers, grandmothers and daughters of all ages would get to work in the kitchen to produce the best dishes for this special occasions. In no time flat, wonderful smells would waft out onto the front porch where the men were congregated.
Even though families are not often as large as they once were, and mother’s sometimes have to work outside the home on Sunday’s, gathering for Sunday dinner is still a real time of celebration, of sharing and insuring that the continuity of this tradition is not forgotten.
Here is a sample of what a true Southern Sunday dinner might be like now, and in your great-grandmother’s day. These recipes were gathered from the 2013 Taste of Cullman Cookbook, “Let’s Eat!” which is what you would have heard your grandmother calling to those rascals out on the porch.
Submitted by Geraldine Bates, of Cullman. Geraldine is the First Place Winner in the Bread category. “Let’s Eat!” page 10
1 cup butter, softened
1 cup sour cream
2 cups self-rising flour, sifted
1/2 cup shredded cheese
1 teaspoon garlic powder
Blend butter and sour cream together until light and fluffy. Gradually add flour and garlic powder. Using a mini scoop, place mixture into mini muffin pan. Bake at 450 degrees for 10-15 minutes.
1/2 cup butter, melted
1/2 teaspoon garlic powder
Mix together and brush on biscuits as soon as they come out of the oven.
Turnip Green Casserole
Submitted by Kathy Howard, of Holly Pond. Kathy’s recipe won First Place in the Side Dishes category. Page 15, “Let’s Eat!”
2 large cans turnip greens, seasoned, drain and reserve liquid
1 package regular or jalapeno cornbread mix, cooked
1 can cream of chicken soup
1 stick margarine, melted
1 large onion, finely chopped (sauté if desired)
Preheat oven to 375 degrees.
Crumble cornbread really fine. Layer 1/2 of the bread in a casserole dish
Spread greens over the bread
Sprinkle onions over the greens
Add remaining bread over the onions
Whisk the turnip green liquid, soup, and melted margarine together
Pour over casserole
Bake for 45 minutes or until bubbly and lightly brown
Submitted by Brenda Allison, Cullman, who won second place in the side dish category. “Let’s Eat!” page 16
4 pounds frozen sweet corn
2 (8 ounce blocks) of cream cheese, diced into one inch squares
1 stick (4 ounces) salted butter
3/4 cup heavy whipping cream
4 tablespoons of sugar
1 teaspoon of black pepper
1/2 teaspoon salt
Brenda writes; Throw all ingredients, without any sort of ceremony or circumstance, into a Crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the Crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’. Do not over salt. There is plenty of salt in the butter and cream cheese. Over salting will ruin this dish.
Green Tomato Casserold
Submitted by Marie Parker. Page 19, “Let’s Eat!”
4 thick French bread slices, torn into small pieces, about two cups
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
4 medium green tomatoes, cut into 1/4 inch slices, about 1/2 pound, total
1 cup shredded sharp cheddar cheese
1 tablespoon butter
Preheat oven to 400 degrees. Lightly grease a 1 1/2 quart casserole, deep-dish pie pan or 4 ramekins. Place bread in a food processor and pulse to course texture. Combine sugar, salt, and pepper in a small bowl, mix well. Arrange one –third of the tomato slices in the bottom of the pan. Sprinkle on-third of the sugar mixture, one –third of the breadcrumbs, and one -third of the cheddar over tomatoes. Repeat with a second layer.
For third layer, add remaining tomatoes, sugar mixture and breadcrumbs. Dot with butter. Cover with foil.
Bake one hour. Uncover and sprinkle remaining one –third cup of cheddar on top. Bake 5 minutes longer, or until cheese melts. Remove from oven and let stand 15 minutes before serving to allow flavors to blend. Serves four.
Submitted by Janice Miller. “Let’s Eat!” Page 19
2 cups yellow squash, finely chopped
1 cup onion, finely chopped
1 egg, beaten
1 teaspoon salt
1 teaspoon pepper
1/2 cup plus 1 tablespoon all –purpose flour
In a large bowl, combine squash, onion, egg, salt and pepper. Mix well. Stir in flour,. In a skillet, heat half and inch of oil over medium-high heat. Drop batter by tablespoonfuls into the oil, carefully. Cook about 3 minutes per side or until golden brown, turning once. Drain croquettes on paper towels.
Submitted by Susie Fraknam. “Let’s Eat!” page 22
1 package broccoli slaw
1 bunch green onions, deice white and green parts
2 (6 ounce) cans Mandarin oranges, well drained and cut in half
1 cup shopped pecans, lightly toasted
5 ounce package Craisins
2 packages chicken flavored Ramen noodles, crumbled, getting aside flavor packet for later
Combine all ingredients. Toss well.
3/4 cup Canola or light olive oil
1/2 cup sugar
2 chicken-flavor packets from noodles
Mix all dressing ingredients and pour over slaw, mix well. Refrigerate and chill 2 hours before serving
This dish can be made a day ahead and is easy to double. Keeps for several days in refrigerator
Candied Sweet Potatoes
Submitted by Stella Bozeman, “Let’s Eat!” Cookbook Page 28
6 medium sweet potatoes, peeled and sliced
2 cups sugar 1 teaspoon cinnamon
1 teaspoon nutmeg
Pinch of salt
1/2 cup butter
1 tablespoon vanilla extract
Melt butter in a large skillet. Add sweet potatoes and stir to coat. Mix sugar, cinnamon, nutmeg and salt. Sprinkle over sweet potatoes and stir. Cover skillet and reduce heat to low. Cook, stirring occasionally for one hour or until potatoes are candied and sauce turns dark. They should be tender, but a little hard around the edges. Stir in vanilla extract and serve.
Savory Lemon Chicken
Submitted by Sharon L. Lott, “Let’s Eat!” page 35
6 skinless, boneless chicken breast halves
1 can Campbell’s 98 percent fat free cream of chicken soup
2 tablespoons water
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
1 tablespoon lemon juice
1/2 teaspoon paprika
1/4 cup chopped red or green pepper
4 lemon slices
Spray a 10-inch nonstick pan with cooking spray and heat over medium- high heat for one minute. Add chicken and cook for 10 minutes or until well browned on both sides. Remove chicken from skillet.
Stir soup, water, parsley, lemon juice, paprika and pepper in skillet and heat to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook for five minutes or until chicken is cooked through. Top with lemon slices.
Strawberry Freezer Jam Cake
Submitted by Kay Sparks, of Holly Pond, winner of First Place in the ‘Cullman Farms’ category of Taste of Cullman, 2014, “Let’s Eat!” page 25
1 box white cake mix, sifted
1 (30 ounce) package strawberry jello
1 cup frozen strawberries (or fresh if in season)
4 large eggs
1 cup Wesson oil
Mix all in one bowl. Pour into 3 (8 or 9 inch) cake pans, geased and floured. Bake at 350 degrees for 25 minutes or until toothpick inserted in center of cake comes out clean. Cool. Stack and cover with icing. Maybe be frozen for extra moistness.
2 (8 ounce) packages of cream cheese at room temperature
2 boxes powdered sugar
1 stick margarine or butter
About 1/2 cup of frozen strawberry jam
About 4 drops of red food coloring, optional
Cream the cheese and butter together. Add powdered sugar gradually. Mix well. Add strawberry jam and food coloring. Beat until creamy. Spread between layers and on top.
*Cook’s note; I always double this recipe