Recipes from the Old South

My grandmother was born in Apalachicola, Florida in the 1920's, and was the renown cook in our family. She specialized in comfort food, nothing fancy, but it didn't need to be - that's not what southern food is all about. During the holidays the whole extended family would come over just so they could enjoy her cooking. I got together 5 of the recipes I remember the most as a child for one reason or another and would like to share them with you. Everything is so very flavorful and filling. But don't take my word for it, you be the judge.

Quick and Easy Cream Cheese Frosting

This recipe was found in one of my grandmother's recipe boxes in our old house along with a lot of other old tried-and true recipes from the old South dating back to the early 1900's. Some of the adaptations have been made and tried by me, the rest by my grandmother. This mouth-watering frosting is light, quite rich, and just in time for spring and summer! This cream cheese icing is perfect for icing a carrot cake for Easter, a devil's food cake for Valentine's Day - which is right around the corner (a personal favorite of mine), or any kind of cake with a fruit based mixture such as strawberry, lemon, orange, mango, passion-fruit...let your imagination run wild! Ingredients can be added to personalize this recipe for almost any taste or occasion.

1 package (8 oz.) of cream cheese, softened

1/4 cup of stick margarine or butter, softened

2 teaspoons of milk

1 teaspoon of vanilla extract*

4 cups of powdered sugar ( granulated sugar can be substituted if necessary, but first be sure to run it through the mixer on a lower speed for about three to four minutes to break up the sugar crystals)

Beat together the cream cheese, butter, milk and vanilla in a medium bowl with an electric mixer on low until the mixture becomes smooth. Next gradually beat in the powdered sugar on a lower setting, 1 cup at a time until it achieves the traditionally desired smooth and spreadable consistency. Always wait until the cake or cupcakes have cooled before attempting to apply the frosting or you will end up with a runny mess.

*Almond extract along with a bit of cocoa powder can be used in place of vanilla for use with a chocolate or devil's food cake, cherries for a twist on the traditional black forest cake recipe, lemon extract and a bit of lemon juice or even lemon zest can be added for a lemon cake, orange extract, orange juice and a bit of orange zest for an orange cake, or combined with lemon for a burst-of-citrus summer cake and so on. And let's not forget about peppermint extract and maybe some bits of peppermint for the holiday season.

This recipe frosts one 13 x 9 cake, about 16 cupcakes, 2 loaves iced generously, or fills and frosts one 8 or 9 inch layer cake. Can be refrigerated and saved for up to 4 days.

Baked Spaghetti

This recipe was a favorite of mine and my twin sister's when we were young. We always asked our grandmother to make it and would help her cut up the bell peppers and onions. For some reason I always thought this dish is better heated up the next day! It's perfect for lunch, a snack in the middle of the night or anytime, or a fast dinner on a busy night.

1 box (8 oz) of spaghetti noodles

1 1/2 pounds lean ground hamburger

3 cans (8 oz. cans) of tomato sauce

1 tablespoon Parmesan cheese

1/3 cup green bell pepper

1/4 cup onions, minced

3/4 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon garlic salt

Dash of brown sugar to taste

Pinch of cinnamon, if desired

Cook and drain the noodles and set them aside. Next fry hamburger in a skillet until browned, then place about half into the bottom of a deep casserole dish. Mix together the rest of the ingredients in a non-aluminum saucepan over low heat, then spread about half over the hamburger meat. Top with the spaghetti noodles, then cover with remaining sauce. Top with your favorite kind of cheese. My grandmother always used American cheese in this dish.

Homemade Stuffing

My grandmother would make this dish every Thanksgiving and Christmas when me and my twin sister were growing up. She told us that her mother showed her how to make it. My sister and I loved to help out in the kitchen especially during the holidays and this is definitely one of my fondest of cooking memories. Our grandmother would always toast the bread in the oven, I still remember the smell. It was a family favorite then and now - and a good way to get the kids to eat some veggies. Below is the recipe exactly as it was written on my grandmother's 3x5 card:

"Combine half of a loaf of bread, toasted and crumbled, with one half an onion, along with about 3 stalks of minced celery and a larger sized green bell pepper. Add about 1/2 tablespoon of salt and about 1/4 tablespoon of pepper. Celery salt can be substituted for salt. Pour turkey juices (or chicken or beef broth) until mixture is damp. Cook at 350 degrees until desired consistency."

Cherry Delight

This is another holiday favorite made by my grandmother's cousin, but I still love to make it especially during the summertime. She never wrote the recipe down but she told me how to make it when I was a child and, loving this desert, I remember it to this day. Quick, easy, delicious and best of all: no baking!

Crust:

1-1/4 cup Graham cracker crumbs

5 tablespoons butter, melted

1/4 cup granulated sugar

Filling:

2 packages of cream cheese

2 tubs of Cool Whip

about 1/3 cup Powdered sugar

1 can of cherry pie filling with juices

Pour graham cracker crumbs into bottom of 9x9 square baking dish and mix in sugar. With a fork, gradually mix ingredients while pouring in the melted butter. Press into the bottom of the pan. Put in the refrigerator and allow to become firm while putting the filling together.

Mix together cream cheese, sugar and 1 tub of Cool Whip until all lumps are gone and smooth. Put the filling on top of the graham cracker crust. Pour cherries on top to form an even layer and then top with Cool Whip. Refrigerate before and after serving. Best made the night before.