Sanctuary Recipes

By NEMS Daily Journal

Walnut Broccoli
(Dessie Woods)
3 (10-ounce) packages chopped broccoli
1 stick butter
4 tablespoons all-purpose flour
11⁄2 teaspoons instant chicken bouillon or 2 cubes
2 cups milk
1 (8-ounce) package cornbread stuffing mix
1 cup chopped walnuts*
Cook broccoli according to package directions. Drain and place in a greased 9×13-inch baking dish.
In a saucepan, melt butter, add flour, and stir to blend. Add bouillon and milk, stirring constantly. Cook until smooth and thick. Pour over broccoli.
Prepare cornbread stuffing mix according to package directions, using the least amount of water called for. Add walnuts and spread over the broccoli mixture. Bake at 350 degrees for 30 minutes.
* You may substitute chopped pecans or almonds for the walnuts.
Makes 12 servings.

Patti’s Famous Seafood Gumbo
(Reta Doughty)
3 cups bacon drippings, divided
1 cup all-purpose flour
4 pounds sliced okra, thawed
1 tablespoon paprika
3 cups chopped onion
2 cups chopped bell pepper
2 cups chopped celery
2 cups chopped parsley
4 (8-ounce) cans tomato sauce
4 (10-ounce) cans Ro-Tel tomatoes
2 gallons chicken stock
4 bay leaves
4 teaspoons thyme
1⁄4 cup black pepper
1⁄4 cup salt
2 tablespoons oregano
1⁄4 cup Worcestershire sauce
Tabasco sauce
4 to 5 pounds medium shrimp, cooked and thawed
2 to 3 pounds canned crab meat
6 to 8 pints oysters
In a large Dutch oven, heat 2 cups bacon drippings and add flour, stirring constantly until mixture turns brown. Add okra and paprika. Turn until brown and bubbly.
In a separate pot, heat remaining 1 cup bacon drippings. Add onion, bell pepper, celery and parsley. Add vegetable mixture to okra mixture. Add all other ingredients, except seafood, and simmer for 5 hours. Add seafood and cook another 30 minutes to an hour. Serve over hot cooked white rice.

Best Roast Ever
(Reta Doughty)
1 (3- to 31⁄2-pound) chuck roast
Garlic cloves
Flour for dredging
Oil for browning
2 cups brewed coffee
1 can cream of mushroom soup
1 onion, chopped
Dash of Worcestershire sauce
Make 5 or 6 slits in the roast and insert a clove of garlic in each. Dredge meat in flour and brown in a Dutch oven in a small amount of oil. Pour coffee and mushroom soup on top and cover with chopped onion. Add a dash of Worcestershire. Cover roast and simmer for 3 hours and 45 minutes.

Grandmother’s Rolls
(Betty Black)
1⁄2 cup sugar
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
5 to 6 cups all-purpose flour
1 envelope quick rise yeast
2 cups milk
1⁄2 cup vegetable oil
Put all dry ingredients in a mixing bowl with dough hook attached. Heat milk and oil to 125 to 130 degrees. Pour slowly over the dry ingredients while hook is mixing. When all the dough pulls away from the bowl, pour onto floured counter and cover for 10 minutes. Roll to about 1⁄2-inch thick and cut with a 2- to 3-inch cookie cutter. Place in a greased pan. Let rise until doubled. Bake at 375 degrees until brown, about 10 to 12 minutes.

Cinnamon Rolls
(Betty Black)
1 recipe of Grandmother’s Rolls (recipe above)
1 stick butter, softened
1 cup sugar
1 cup brown sugar
1⁄4 cup flour
2 tablespoons cinnamon
Roll dough to form a 12×30-inch rectangle. Combine remaining ingredients and spread over dough. Roll from the long side. Slice into 3⁄4-inch slices and place in a greased pan. Bake at 375 degrees until brown.

Icing
1 pound powdered sugar
1⁄2 cup heavy cream, or more
Combine powdered sugar and cream and mix until drizzling consistency. If icing is too thick, add more cream 1 teaspoon at a time. Drizzle icing over cinnamon rolls while they’re hot.

Peppermint Cake

White Cake Layers
1 package plain white cake mix
1 cup whole milk
1 stick butter, melted
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract

Red Cake Layer
1 package plain white cake mix
1 cup whole milk
1 stick butter, melted
3 large eggs
1 teaspoon vanilla extract
1 teaspoon peppermint extract
Red food coloring

Seven-Minute Frosting
1 cup sugar
1⁄2 cup light corn syrup
3 tablespoons water
3 egg whites
1⁄4 teaspoon cream of tartar
1⁄4 teaspoon salt
11⁄2 teaspoons vanilla extract
Soft peppermint sticks, crushed
Place a rack in the center of the oven and preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
For the white cake layers, place cake mix, milk, melted butter, eggs and extracts in a large mixing bowl Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down sides of bowl with a rubber spatula. Increase mixer speed to medium and beat 2 minutes more. Divide the batter evenly into prepared pans. Bake 27 to 29 minutes.
For the red cake layer, follow directions for white cake layers but add red food coloring to the batter until you get the color you like.
For the icing, combine sugar, corn syrup, water, egg whites, cream of tartar and salt in a double boiler. Cook over rapidly boiling water, beating with an electric mixer until mixture stands in peaks. Remove from heat; add vanilla. Continue beating until frosting holds deep swirls.
To assemble the peppermint cake, place a white layer on a cake stand and frost with Seven-Minute Frosting. Place a red layer on top and frost it. Top the cake with the second white layer and frost top and sides of cake with remaining icing. Crush soft peppermint sticks and place on top of the cake.
Note: You’ll have an extra red layer left over that you can freeze for later use.