COOK OF THE WEEK: Ed Maxcy recipes

Fried Green Tomatoes
5 hard green tomatoes
23 cup yellow corn meal
13 cup Zatarain’s Fish-Fri
Salt and pepper to taste
Canola oil

Slice tomatoes thick and place in a bowl of cold water. Combine corn meal, Zatarain’s and salt and pepper. When ready to cook, remove tomatoes from water and dredge in corn meal mixture. Deep fry in canola oil until golden brown on both sides.

Squash Dressing
12 cup chopped celery
1 medium onion, chopped
3 green onions, chopped
1 stick butter
2 cups cooked squash, mashed
2 cups crumbled cornbread
2 eggs
1 can cream of chicken soup
1 teaspoon salt
1 teaspoon pepper
14 teaspoon garlic powder
Sage to taste (
14 teaspoon up to 1 tablespoon)
Sauté celery and onions in butter. Mix all ingredients together well, but lightly. Pour mixture into a baking dish and bake at 375 degrees for 40 to 45 minutes or until firm and golden brown. This freezes well.

Honeydew Fudge
3 cups sugar
1 stick butter
1 large can evaporated milk
12 cup white Karo syrup
1 teaspoon vanilla
1 quart pecan halves

Combine sugar, butter, milk and syrup in a saucepan and cook to the soft ball stage, stirring constantly over low heat. Remove from stove and add vanilla. Beat until mixture loses its gloss, then add pecans. Drop by spoonful on buttered wax paper and allow to cool.

Sausage and Rice Casserole
2 tablespoons bacon grease
2 large onions, sliced
1 cup uncooked rice
1 pound sausage, links or patties
1 medium can tomatoes
1 cup water
Salt and pepper to taste
Grated cheese (optional)

Melt bacon grease in a skillet and brown onion, rice and sausage (cut sausage links in 3 pieces or make small patties out of ground sausage). Pour off excess grease. When browned, pour into casserole and mix with tomatoes and water. Add salt and pepper to taste. Bake for 1 hour at 350 degrees. If desired, sprinkle the top with grated cheese.

Creamed Spinach
2 packages frozen chopped spinach
1 clove garlic, finely minced
12 stick butter
1 can cream of mushroom soup
Salt and pepper to taste
Bread crumbs (optional)

Cook spinach and drain thoroughly. Put garlic in a skillet with butter and sauté 3 to 4 minutes Add spinach and mix thoroughly. Add mushroom soup and mix well.
The mixture may be poured into a casserole dish, covered with bread crumbs and baked at 325 degrees until thoroughly heated, or it may be kept warm in the top of a double boiler, if covered, for several hours.

Christmas Fruit Cake Cookies
1 pound white raisins
12 cup whiskey (Jack Daniel’s Old No. 7)
1 stick butter
1 cup brown sugar
4 eggs
3 cups all-purpose flour
1 teaspoon baking soda
12 teaspoon salt
1 teaspoon ground cinnamon
12 teaspoon ground cloves
3 tablespoons buttermilk milk

1 teaspoon almond extract
1 pound candied cherries, chopped
1 pound candied pineapple, chopped
1
12 pounds pecan halves
Soak raisins overnight in whiskey.
Cream butter and sugar, add eggs, then dry ingredients and liquids. Last, add chopped fruit, pecan halves and macerated raisins (and any whiskey that’s not absorbed in the raisins). Drop by spoonful onto a greased cookie sheet. Bake at 350 degrees about 15 minutes or until slightly browned.
Makes 4 pounds. These freeze well.

Marinated Beans
12 cup vegetable or canola oil
12 cup vinegar
12 cup sugar
12 teaspoon salt
12 teaspoon pepper
12 cup chopped green bell pepper
12 cup chopped onion
2 (16-ounce) cans cut green beans
1 (4-ounce) jar sliced pimiento

Combine all ingredients, cover and refrigerate overnight.

Smashed Potatoes
7 to 8 medium russet potatoes
1 stick butter
Garlic salt to taste
Dried chives to taste

Peel and slice potatoes and boil until tender. Drain potatoes, reserving about 1 cup of cooking water. Put potatoes into a bowl and add butter, garlic salt and chives. Mix well with a fork (there will be lumps). Add cooking water and mix again to loosen the mixture.

NEMS Daily Journal