America I AM Pass It Down Cookbook (30 page)
Robyn Frye’s Cheesy Grits
Warwick, Rhode Island
SERVES 4
Cheesy grits are just as popular as plain grits in traditional Southern cooking. These are especially delicious with seafood.
4 cups water
¼ teaspoon salt
¼ stick butter
2 cups quick grits
¼ cup shredded mild cheddar cheese
In a medium saucepan, mix the water, salt, and butter, and bring to boil.
Add the grits and stir with a wooden spoon. Lower heat to low-medium and cook for 10 minutes, stirring often.
When grits are creamy and tender, about 10 minutes, add shredded cheddar cheese. Stir in the cheese until completely blended into grits. Serve as a side dish.
W
hen planning a large gathering,
menus are a good way to visualize the elements of the meal, making sure all the dishes complement each other and add interest to the celebration. A well thought out menu, with accompanying recipes, can help organize grocery shopping as well. By choosing a mix of dishes that can be prepared ahead or partially prepped, the cook can spend less time in the kitchen and more time at the party.
Party or Special Celebration Menu
This menu of small bites and little plates can easily be prepared ahead of your party so you can spend more time with your guests and less time in the kitchen. Everything is hand-held or easily portable to encourage sampling and mingling. Put out some pretty paper plates and you have less mess and less fuss when the soiree is over.
Leslie Forde’s Grilled Shrimp Salad with Veggies (
page 22
)
CK’s Brie in Puffed Pastry (
page 27
)
Mrs. Robinson’s Spinach & Cheese Quiche (
page 6
)
Memphis Style BBQ Beef Tenderloin Sliders (
page 271
)
Rufus Estes’ Corn Fritters (
page 39
)
with Justin Gillette’s Cajun Remoulade Sauce (
page 231
)
Karilyn Park’s World’s Best Salmon Patties(
page 117
)
Saporous Strawberry Cheesecake (
page 276
)
Really Exciting Fruit Punch (
page 249
)
Easter Sunday Brunch Menu
Comforting, homey classics round out this post-church menu for Easter Sunday. While the recipes take a little extra time and care to prepare, you'll be more than rewarded by the appreciative thanks you'll get from your guests.
Mama and Mical’s Pickled Eggs (
page 269
)
Peach-Glazed Easter Ham (
page 89
)
Dr. Carver’s Sweet Potato Biscuits (
page 46
)
Calvetta McGill’s Finger Lickin’ Southern Fried Chicken (
page 56
)
Collard Greens with Smoked Pecans and Leeks (
page 123
)
Gillian Clark’s Pineapple Upside Down Cake (
page 202
)
Sweet Tea (
page 241
)
Summer Picnic Menu
From the iconic deviled eggs to healthy, tasty sides like the Duo Dishes’ Honey Dijon Spiced Pecan Slaw and Chef Jeff’s Sautéed Succotash, and to traditional favorites like fried chicken and peach pie, this summer picnic menu has a little something for everyone.
Mom’s Deviled Eggs (
page 25
)
The Duo Dishes’ Honey Dijon Spiced Pecan Slaw (
page 32
)
Lillian Jackson’s Fried Green Tomatoes (
page 142
)
Craig Robinson’s Mom’s Buttermilk Fried Chicken (
page 54
)
Chef Jeff’s Sautéed Succotash (
page 149
)
Desmonette Hazly’s Peach Pie (
page 198
)
Mint Julep—Kentucky Style (
page 245
)
Watermelon Iced Tea (
page 242
)
Sunday BBQ Menu
Barbecue may be a summer rite in the North, but in the South barbecue is an integral part of the culture year round. Regardless of where you live, you can enjoy barbecue at any time. The ribs can be prepared in the oven and the beans on the stovetop. Try it in the dead of winter to enliven dreary days with mouth-watering warmth of spice and smoke.
Ron Duprat’s Jicama Slaw (
page 24
)
Mrs. Kathryn Brookshire’s Bread & Butter Pickles (
page 225
)
Dwight Jones’ St. Louis Style Ribs (
page 91
)
Soul Food Museum Southern Style Potato Salad (
page 26
)
Gillian Clark’s Easy Corn Relish (
page 133
)
Patricia Lynch’s Buttermilk Cornbread (
page 42
)
Chef Jeff’s Red Velvet Cupcakes with Cream Cheese Icing (
page 209
)
Lemonade Apollinaris (
page 244
)
’Cause I’m struttin’ with some barbecue, feeling mighty grand, pass another helping please, of that good ol’ Dixie land.
— Louis Armstrong, from “Struttin with Some Barbecue”
Anytime Ice Cream Social Menu
An ice cream social is a fun, all-generation inclusive way to get together without a day of cooking or the necessity for cocktails. Set out pretty bowls, cups, or even paperware to make it super simple. Brightly colored paper napkins can be cheerful too. We suggest sparkling water with a twist of lime as a refreshing accompaniment that doesn’t add even more sugar to the mix.
Ice Cream Bon Bons
Vanilla Ice Cream (
page 214
)
Coconut Ice Cream (
page 215
)
Strawberry Ice Cream (
page 214
)
Butter Pecan Ice Cream(
page 215
)
Pistachio Ice Cream (
page 215
)
Chocolate Ice Cream (
page 216
)
Chocolate Cherry Ice Cream (
page 216
)
TOPPINGS
Coconut flakes
Fresh sliced strawberries
Fresh, pitted, sliced cherries
Chocolate chips
Peanut butter chips
Dried cranberries
Coarsely chopped almonds, cashews, and peanuts
Caramelly chocolate sauce (
page 237
)
Thanksgiving Dinner Menu
Not everyone likes turkey for Thanksgiving, and Russel Honoré’s Barbequed Roast Boston Pork Butt offers high-flavored variety to the table. Traditional oyster dressing, macaroni and cheese, and butter beans share table space with new takes on old faves like collard greens and okra.
Donna Daniels’ Sumac Roast Turkey (
page 64
)
Russel Honoré’s Barbequed Roast Boston Pork Butt (
page 93
)
Four State Oyster Dressing (
page 106
)
Teresa K. Tole’s Creamy Macaroni & Cheese (
page 157
)
Collard Greens with Smoked Pecans and Leeks (
page 123
)
Monticello Okra and Tomatoes (
page 131
)
Momma’s Sweet Potato Pie (
page 196
)
Pomegranate Champagne Punch (
page 248
)