By Sherrie Norris
August has long been a time of transition for us here in the mountains.
In fact, August 1 each year begins the “bean counting” that has little to do with cooking and eating. Rather, it has become a tradition, of sorts, to place a bean in a jar to represent a foggy morning. And then, at the end of August, each bean helps “forecast” how many snows we should expect in the coming winter. If it’s a light fog, then a small bean goes in. Larger beans are for heavier fogs, and thus, a heavier snowfall.
Some of the “old-timers” lean heavily upon this method, and more times than not, the end result is pretty accurate.
Then, there’s the start of a new school year from mid to late August in most counties, and with that comes a plethora of schedule adjustments.
But, also, within the month come other southern traditions, including family reunions and related activities, namely first meeting at the family cemeteries and decorating the graves of loved ones with colorful floral arrangements and a few tears.
My family did just that this past weekend, as we have for several generations, meeting on the first Sunday in every August for “decoration” for relatives on our father’s side of the family, and then to a designated location for a meal. And what a meal it always is —dishes of many homemade and household favorites from deviled eggs, salads (especially potato and various pastas) to an assortment of meats (of course, fried chicken and ham), casseroles, sides (featuring many fresh garden goods) and oh, yes, desserts of every kind. And then, we hug and promise to stay later next year, before moving (much slower than when we arrived) back to our vehicles for the ride home.
(My immediate family is buried with my mother’s family at a different location, and that memorial service is always the third Sunday in August. Not looking forward to that at all this year, as most of you will understand.)
This week, we’re bringing out a few recipes to help with your reunions that may be on the horizon. If you don’t have one planned, you can create your own special time of fellowship with family, friends and/or neighbors. Good food is central to all successful gatherings, so dig in!
Broccoli Rice And Cheese
Casserole
1 stick butter
1 medium onion, finely chopped
1 garlic clove
2 (10 oz. ea.) pkgs. frozen broccoli, cooked and drained
6 cups wild rice or rice of choice
2 (10 oz. ea.) cans cream of chicken soup
3 cups shredded cheese, your favorite
Preheat oven to 350°F.
In a skillet melt butter. Sauté onion and garlic, until onions are tender. Set aside to cool.
Steam frozen broccoli until thawed, then drain well. Let cool.
Cook rice according to directions.
When cool, mix 2 ½ cups cheese with prepared ingredients. Put all in a large oven-proof baking dish. Spread reserved ½ cup cheese on top. Cover with foil.
Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
Cole Slaw
4 ½ cups grated cabbage
¾ cup mayonnaise
¼ Tbsp. chopped dill pickle with a little juice
½ tsp. celery seed
1 tsp. salt (or to taste)
¼ tsp. black pepper
1/3 cup sugar
4 Tbsp. milk
Combine all ingredients except cabbage to make dressing. Add dressing to cabbage and stir well. Refrigerate and serve cold.
Best made several hours in advance to allow flavors to blend.
Simple Chicken Pot Pie
1 can chicken
2 cans mixed vegetables
1 can cream of chicken soup
Ground sage, salt and pepper to taste
2 deep dish frozen pie crusts
Drain chicken and vegetables. In a large bowl, mix the first five ingredients. Place mixture into one pie crust and top with the second.
Crimp edges together. Make 2 or 3 slits in top crust to allow steam to escape; and bake according to pie shell directions.
Best Ever Baked Mac And Cheese
8 oz. box macaroni
1 can Cheddar cheese soup
½ soup can whole milk
8 -10 oz. shredded sharp Cheddar cheese
1 egg, beaten
1 sleeve Ritz Crackers
1 stick butter/margarine
Boil macaroni until just al denté; rinse lightly in a colander with cold water, drain.
While macaroni drains, combine cheddar cheese soup milk in a saucepan and heat just until bubbly.
Once the soup/milk mixture begins to heat, sprinkle in about half of the shredded cheese and let the mixture melt together. Set mixture to the side to cool; beat egg; crush crackers; melt butter in small saucepan.
Once the soup/milk mixture has cooled some, combine the mixture with the cooked macaroni and the beaten egg in a large bowl. Pour macaroni mixture into a buttered 9×13-inch pan and cover with the remaining shredded cheese; Sprinkle crushed crackers on top of the cheese and pour melted butter over the crackers.
Bake in preheated 350°F oven until bubbly.
Hash Brown Potato Casserole
1 (2 lb.) bag frozen hash brown potatoes
2 (8 oz. ea.) cartons sour cream
½ cup chopped onions
1 (10 ¾ oz.) can cream of chicken soup
2 cups shredded cheese, cheddar, sharp or other
2 cups corn flake crumbs
½ stick butter, melted
Thaw potatoes, combine soup, sour cream, onion and cheese; mix in potatoes. Spray 3-quart casserole with Pam, put in mixture. Mix melted butter and crumbs and sprinkle on top.
Have oven preheated to 350°F. and bake 1 hour.
Dirt Pie
(This was brought to our reunion on Sunday and disappeared quickly)
1 large bag Oreo cookies
1 cup confectioners’ sugar
½ stick butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 small boxes instant vanilla pudding
3 ½ cups milk
1 (12 oz.) container Cool Whip
Chop Oreo cookies in food processor until cookies look like dirt.
Mix butter, cream cheese and sugar together until smooth.
Blend pudding, milk and Cool Whip together.
Combine pudding and cream cheese mixture together until lumps are smooth.
In 9×13-inch pan, layer cookie mixture then pudding mixture, leaving enough cookie mixture for the top.
Note: If making for the kids, add gummy worms to the top.
Easy Pineapple Upside Down cake
1 stick butter
¾ cup brown sugar
1 (20 oz.) can pineapple slices, tidbits or crushed (drained)
Maraschino cherries
½ cup walnuts (optional)
1 pkg. yellow cake mix
Place butter and brown sugar in a cake pan and melt in a warm oven. Place pineapple in the butter and sugar mixture. Add cherries and walnuts in decorative fashion.
Prepare cake mix per directions on the box; pour batter gently over the pineapple, cherries and nuts. Bake at 350°F degrees. When the cake is done, remove from oven, loosen the edges with a knife. Allow to sit for 5 minutes, then turn it upside down on a serving dish.