Vicksburg Tomato Sandwiches

 

 

 

Photo by Brenda Gantt 

Obtained from a Vicksburg Regional Cookbook.  

WHILE A SILVER PLATTER OF TINY TOMATO SANDWICHES has always been popular at cocktail parties and teas all over the South when summer tomatoes are at their peak, in Mississippi the “Vicksburg Tomato Sandwich” is deemed such a special delicacy that it actually takes on important social significance. There is a right and wrong way to make a Vicksburg tomato sandwich, and here’s the right way in the actual words of one very fastidious hostess.

She then adds, "If you don't serve tomato sandwiches at cocktail parties and gracious teas in Vicksburg during the summertime, you will be "discussed." 

 

INGREDIENTS:

 Fresh white bread (no trace of crusts)

 Real mayonnaise

 Perfectly ripened tomato (not refrigerated and with the skin removed)

 Salt and pepper

 Optional: Pinch of minced garlic or sprinkling of curry powder

 

Directions: 

You take a small, round cookie cutter and cut rounds of fresh white bread (no trace of crust). These you spread liberally with real mayonnaise. Then you slice very thinly a perfectly ripened tomato (not refrigerated and with the skin removed) the exact same size as the rounds of bread, and carefully drain the slices between paper towels so the don't get runny and make the sandwich soggy. Place a slice of tomato evenly on each round of bread, salt and pepper the slices to taste, and, if you like being a little creative, you might add a pinch of minced garlic or, if you're very daring, even a sprinkling of curry powder. 

Serve the tomato sandwiches on a polished silver plate.

 

 

County Captain (Updated Recipe) and a Old Georgia Recipe from 1939

A staple of Southern Junior League cookbooks and long cherished by Southern home cooks.  Country Captain is a classic dish believed to have originated in Savannah, where returning sea captains brought curry and other spices to the United States. This version is my adaptation of several recipes. A favorite of James Beard, it was further popularized by The Joy of Cooking. Country Captain was said to be a favorite of President Franklin D. Roosevelt and General George S. Patton. 

Ingredients:

4 chicken breasts

S&P

All-purpose flour

3-4 Tablespoons olive oil

1 medium onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced or pressed

1-1/2 teaspoons Madras curry powder 

1 teaspoon thyme

1 Tablespoon tomato paste

1 Tablespoon all-purpose flour

1 14 oz can whole tomatoes, crushed into pieces, reserve the juice

1 cup white wine

1-2 Tablespoons brandy 

3 Tablespoons dried currents (or raisins), plumped in hot water then drained 

Toppings: sliced toasted almonds, chopped parsley

Directions:

Rinse and dry the chicken and season well with S &P. Dust the chicken lightly with flour. In a large skillet or Dutch oven heat the olive oil and saute the chicken until it is golden brown, turning frequently so all pieces are done. Do two batches if necessary. Don't crowd the skillet  or the chicken will steam and not brown.  When done, remove the chicken to a plate and set aside.

In the same skillet, saute the onions and green bell pepper until softened and slightly browned. Add the garlic and cook for one minute. 

Add the curry powder, thyme, salt, pepper and cook for a minute or so, allowing the spices to bloom. Then add the tomato paste and flour, stirring to incorporate. Cook for a additional few minutes, then add the wine, brandy and crushed tomatoes. Stir well and simmer for 10 minutes. Add the currents (or raisins), the chicken and simmer for 30 minutes. Make sure not to over cook the chicken. If you need to thin the sauce add some of the reserved tomato juice. 

When the chicken is cooking, carefully brown almonds in a small skillet. Set aside.

Plate the chicken on top of some white rice and sprinkle with toasted almonds and chopped parsley. 

 

Country Captain From Georgia in 1939

Mrs Brad Dye, Jr,  From Southern Sideboards, Mississippi Junior League of Jackson, Mississippi.

This recipe was given to President Roosevelt at Warm Springs, Ga. It was President Roosevelt's favorite, so Daisy Bonner went to Washington to show the chef how to make it. My mother received this recipe from Mrs. Melville Dye, Roosevelt's secretary when he was a Warm Springs, Georgia, December 21, 1939.  

Ingredients:  

1 (3 lb) hen, or larger 

2 medium onions, diced

1 large green pepper, diced

1 clove garlic, minced

2 Tablespoons butter

2 (16 oz) cans stewed tomatoes

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon powdered thyme

1 teaspoon curry powder

4 ounces slivered blanched almonds, toasted

1/2 cup raisins or currants

Directions:

Stew hen in seasoned water, remove meat from bone and cut into bite-sized pieces. Saute onions, green pepper and garlic in butter. Add tomatoes and cook 10 minutes. Add salt, pepper, thyme and curry powder. Cook 5 minutes longer. Pour sauce over chicken and bake 45 minutes at 325 degrees. When ready to serve, add almonds and raisins. May be prepared ahead. Freezes well. Serve with brown or wild rice. Serves 12. 

 

 

 

Old Louisiana Pralines

 

A New Orleans recipe (Pralines aux Pecans) handed down through several generations. Very easy and very good. 

Ingredients: 

3 cups sugar

1 cup buttermilk

1 teaspoon soda

1 1/2 teaspoons vanilla

2 1/2 to 3 cups pecans 

Directions: 

Have a large sheet of wax paper or foil ready on a flat surface such as a cookie sheet.

 Combine soda and buttermilk in a unheated pot until mixture foams. Add sugar and stir constantly over medium heat until mixture reaches soft boil stage (230 F). 

Remove from heat and add vanilla and pecans.

Stir well until mixture becomes "dull" (very short time).  

Work fast, dropping 2 1/2 - 3 inch wide pralines on foil or wax paper and allow to cool. 

Notes: 

Use a heavy pot, we like to use our Le Cruset Dutch oven.

A simple clip-on candy thermometer is your best friend.

Prep your landing zone, before you start.

Use a #40 scoop (about 1 1/2 tablespoon).

I like to break in half about 1/2 the pecans. 

Toast pecans slightly, cool then use (big flavor boost).

A gulf coast reality: humidity, run the AC if making these on a rainy day.

A pinch of salt added with the pecans and vanilla is another flavor boost.

 

Grasshopper Pie

 

Recipe by B. Dylan Hollis 

Ingredients:

CRUST

1 1/2 cups finely crushed Oreo cookies, including the filling

1/3 cup granulated sugar

1/4 cup melted butter

PIE

1 (7 oz) jar marshmallow creme/fluff

4 oz cream cheese, softened and cubed

1/4 cup creme de menthe

3 Tablespoons creme de cacao (white preferred) 

3 or more drops of food coloring

2 cups heavy cream

1/3 cup powdered sugar

1 teaspoon cream of tartar

Shaved chocolate for garnish

Directions:

CRUST METHOD

Preheat oven to 375.

Use a food processor and crumble Oreo's in to fine crumbs. In a medium bowl, combine the crust (sugar and butter) ingredients and mix until a uniform crumb is formed.

Press the  mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. remove the pan from the oven and let cool completely on a wire rack.

PIE METHOD 

In the bowl of a stand mixture fitted with whisk attachment, beat the marshmallow creme and cream cheese on high speed until smooth.

Reduce the mixer speed to medium low and with the mixer running, gradually beat in the creme de menthe, creme de cacao, and food coloring (make it green!). Beat until smooth. Set this mixture aside while you whip the cream.

In a clean bowl, using a stand mixer fitted with a whisk attachment, add the heavy cream, powdered sugar and cream of tartar. Begin whisking slowly, before increasing to a high speed. Whisk until smooth, stiff peaks are formed.

Fold the shipped cream into the marshmallow creme mixture in three additions and turn into the cooled crust. Smooth the top.

Cover and refrigerate overnight or at a minimum 5 hours. Serve cold, garnished with shaved chocolate or crushed Oreo's. 

 

 

 

 

Oyster Dressing a la Maureen

This makes enough stuffing for a 20 pound turkey 

Ingredients:

3 pints oysters, drained and strained, reserve liquid

1 stick butter, melted

2 onions, finely chopped

4 stalks celery, finely chopped

4 cloves garlic, minced

Salt and Pepper

1 Tablespoon ground thyme

3 large loaves French bread, stale and cut or torn into 1" pieces

2 eggs, slightly beaten

Turkey or chicken stock, as needed

Directions:

Melt the butter in a large pot. Add onions, celery and garlic; saute for 10-15 minutes. 

Add the oysters and strained oyster liquid; bring to a simmer, add salt, pepper and thyme. 

Continue to cook mixture over a medium heat til the oysters start to curl. 

Add the French bread, a little at a time; stirring well after each addition. Cook for an additional 10 minutes - it might me necessary to add a small amount of turkey/chicken stock if mixture is to stiff. Stir well to keep from sticking

Remove pot from heat; rapidly stir in the beaten eggs. Allow the dressing to cool before stuffing the bird. 

 

 

 

Hobo Eggs - Alabama Depression Era Breakfast

 Ingredients:

1-2 eggs per person

Salt and Pepper

Heavy whipping cream or 1/2 & 1/2 cream

Pats of butter

Grated cheddar cheese

Directions:

Butter a shallow baking dish or individual ramekins. Break in eggs and sprinkle with salt and pepper. Pour milk or cream around the eggs until the yolks are peeping half out. Dot with small dabs of butter. Grate a little cheese over the top. Bake in a low oven (300 degrees) for about 15 minutes. Bake until the cream mixture is bubbly and eggs are at desired doneness.  

Serve on top of toast or grits.  

 

McCall's Magazine Lasagna 1973

Classic!

FOR THE SAUCE:
1 pound Italian sausage (sweet or hot)
1/2 pound ground beef, extra lean
1 medium onion, finely chopped
2 cloves garlic (or to your taste)
2 tablespoons sugar, divided use
1 tablespoon salt
1-1/2 tablespoons dried basil
1/2 tablespoon fennel seed
1 tablespoon dried oregano, crumbled
1/4 teaspoon pepper
1/4 cup chopped fresh parsley, divided use
4 cups canned tomatoes, undrained (or 1 can (2 lb-3 oz) Italian-style tomatoes, undrained)
2 cans (6 oz each) tomato paste
1/2 cup water
FOR THE LASAGNA:
12 dry lasagna noodles (3/4 of a 1-pound package)
15 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound (12 oz) mozzarella cheese, thinly sliced
3/4 cup freshly grated Parmesan cheese

TO MAKE THE SAUCE:
In a 5-quart Dutch oven, sauté sausage, ground beef, onion and garlic; stirring frequently, until well browned; about 20 minutes.

Add sugar, 1 tablespoon salt, the basil, fennel seed, pepper and half the parsley; mix well. Add tomatoes, tomato paste and 1/2 cup water: mashing tomatoes with wooden spoon. Bring to boiling; reduce heat; simmer (covered) and stirring occasionally, until thick, about 1 1/2 hours.

TO PREPARE THE LASAGNA:
In a large pot, cook lasagna noodles until just barely tender. Drain in colander, rinse under cold water. Dry lasagna noodles on a clean, dry towel.

Preheat oven to 375 degrees F.

In a medium bowl, combine ricotta, egg, remaining parsley and 1/2 teaspoon salt; mix.

In bottom of 13 x 9 x 2-inch baking dish, spoon 1 1/2 cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping, to cover. Spread with half of ricotta mixture; top with third of mozzarella. Spoon 1 1/2 cups of sauce over cheese; sprinkle with 1/4 cup Parmesan. Repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce, sprinkled with Parmesan. Spread the remaining sauce; top with rest of mozzarella and Parmesan. Cover with foil; tuck around edges.

Bake 25 minutes; remove foil; bake, uncovered, 25 minutes longer, or until bubbly. Let sit 15 minutes before cutting and serving.

Source: McCall's Cookbook, 1973

 

Catalina Taco Salad (From the 1970's)

This Catalina Taco Salad is straight out of the 1970s, when a package of Fritos or Doritos, a bottle of sweet red dressing, and a pound of ground beef could turn a simple salad into supper. It is crunchy, colorful, a little retro, and still surprisingly good. I use homemade Catalina dressing, but the spirit of the recipe is exactly the same: easy, casual, and made for a crowd.

 

Ingredients:

1 1/2 pounds lean ground beef

2 cups shredded cheddar cheese

1 can pinto beans, rinsed and drained

2 medium tomatoes, seeded and chopped 

1 small red onion, chopped

1 bunch of romaine lettuce, torn 

1 package of Frito’s

Catalina Dressing (see my homemade dressing)

Directions:

In a large skillet, brown the ground beef until no longer pink, drain and set aside. 

In a large bowl add the Romaine, cheese, beans, tomatoes, onions, corn chips and toss. Add the cooled beef, toss again and drizzle the salad dressing over the top of the salad.