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Mae's recipe box!
Marthas Famous Chocolate Pie
- pictured at right
2 cups granulated sugar
2 squares semi-sweet chocolate 1 oz.each
2/3 cup all purpose flour
4 extra large egg yolks (reserve whites)
2 cups whole milk
Ό stick butter
1-teaspoon vanilla extract
Combine everything except vanilla (add liquid ingredients to dry
Cook over medium heat until thickened (stirring constantly with wisk).
Will take several minutes to get to this point. Add vanilla when you
take it off the heat.
Pour into pre-baked pastry and top with meringue.
Brown in preheated 350-degree oven until meringue is golden.
Serve warm for best taste.
Martha's Coconut Cream
3 egg yolks
3 cups milk
1 cup sugar
1 teaspoon vanilla
Beat egg yolks and add remaining ingredients. Cook until hot...not
boiling...then add 1 cup coconut and 4-5 tablespoons of fresh
cornstarch that has been dissolved in about 1/3 cup cold milk.
Stir until mixture thickens.
Pour into prebaked crust...top with meringue. Sprinkle top of
meringue with coconut and brown in 350 degree oven.
1 Lg can peach pie filling
1 Lg can pineapple tidbits (drained)
1 Lg can Mandarin oranges (drained)
10 oz. carton frozen sliced strawberries
4 bananas sliced
1 cup seedless grapes - sliced
Mix all ingredients and chill - will keep 2-3 days
Martha T. Heltons Homemade Dressing w/Giblet Gravy
Bake 1 skillet buttermilk
cornbread (NOT JIFFY) you can find frozen cornbread now.
(I certainly don't claim to be the only person who makes dressing
like this - actually the credit is to every good Southern
cook.....Big Mama's and my Grandmother Ligon's was very much like
I use white-self-rising cornmeal mix (Martha White is best) yellow
will work if you cant find the white. -- follow the baking
instructions on the package.
Bake homemade biscuits ( frozen ones are fine you will need
about 8 of them.) Not rolls!
Allow the breads to cool (may make a week ahead). Place cornbread
and biscuits in food processor (or crumble finely by hand). You need
to have about 2/3 cornbread, 1/3 biscuit proportion.
Place crumbs in LARGE bowl.
Add 1 large onion and 3 or 4 stalks celery that have been
processed in food processor until finely chopped this is about 1
cup onion and 1 cup celery.
Add 4 heaping Tablespoons canned rubbed sage. If using fresh sage
use less. (You may want more or less depending on taste.) Add 1
teaspoon black pepper. You will not add salt until after the broth
is added It can be too salty.
Stir all this together and let sit awhile before adding liquid.
Add liquid *(chicken stock or broth) to mixture a quart at a time
stirring well between additions. You will add more liquid as needed.
The mixture needs to be sloppy. allow time to sit and absorb
Add 8 whole eggs slightly beaten.
Adjust salt, sage to taste
Bake in a 9X13pan that has been lightly greased (or sprayed)
Cook at 375 degrees until golden brown probably 35 45 minutes
Serve w/ giblet gravy
I prefer to buy a nice size whole chicken to cook for my stock.
Place rinsed chicken in a stockpot filled with water. Be sure to
remove any giblets from neck and body cavity. Rinse these pieces
neck, liver, gizzard, etc. and add them to the pot. Add one onion
that you have peeled and quartered as well as 2 or three stalks of
celery cut in thirds. Add salt, pepper and a little parsley bring
to boil, then turn down and simmer until giblets are tender and
chicken is beginning to fall off the bone. Cool.
Remove chicken from pot pull meat from bones and reserve save
the dark meat and some of the white meat to add to gravy. Cut up
gizzard, liver, neck meat for gravy. (make chicken salad from the
Strain remaining liquid to remove any bones, skin, etc.
*This hot stock is what you will add to your dressing.
Reserve at least 1 ½ quarts of the stock
In smaller sauce pan add stock, chopped chicken you have
reserved alone with some of the celery, onion from the stock pot.
Mix 2 tablespoons flour with 1 cup cold water blend until
smooth. Add this to stock
Bring to boil add two eggs one at a time. These are uncooked
eggs that will poach when placed in the boiling broth. DO NOT
STIR. When the eggs are fully cooked you may cut them up some.
You may need to adjust seasoning and thickness. If gravy is too
thin repeat the thickening process adding a little at a time. If
it is too thick add some water.
ENJOY CALL ME IF YOU HAVE A PROBLEM.
Linda Lankford's Brownies
Melt 1 stick butter (no substitute)
in large saucepan.
Remove from heat and add:
3 tablespoons cocoa
1 c. sugar
Ύ c. all purpose flour
½ cup chopped pecans
½-teaspoon vanilla extract
Mix all together (I dont use a mixer) Bake at 375 for 25 minutes.
Do Not Overbake! Do not grease pan.
Double for 9X13 pan.
* Linda Lankford brought
these brownies to a reunion many years ago and I thought they were
the absolute BEST I'd ever tasted. They are moist - but slightly
crisp on top. Perfection! Follow the instructions exactly and you
will be amazed! Linda is Edward's wife ( Big Mama's brother, Uncle
Martha T. Helton's Chicken
6 cups cooked skinless and boneless chicken that has
been cut into good-size bites
( To cook chicken, place it in a large pot and cover
with water. Add celery stalk with top, 1/2 of an onion,, salt and
pepper to taste. Boil gently, covered, for approximately 20 minutes,
or until cooked through. Remove the chicken, cool, and cut into
1 to 2 Tbs olive oil
2 to 3 Tbs lemon juice
1/2 cup chopped fresh parsley
1 tsp finely cut tarragon leaves, or 1/4 tsp dried tarragon
1 cup diced celery stalks
1/2 cup minced green onion
1 cup toasted slivered almonds
3/4 cup or more of mayonnaise
Toss the chicken in a big mixing bowl with the salt,
pepper, and enough oil to very lightly coat the meat. Toss with the
lemon juice, and finally with the herbs, celery, onions, and
almonds. Let set 10 minutes, tossing several times.
* Ahead-of-time note: May be completed a day
in advance to this point; cover and refrigerate.
Final seasoning. Drain any accumulated liquid out of
the salad, correct seasoning again, and fold in
just enough mayonnaise to coat the ingredients.
Big Mama's Cornbread
2 cups Martha White Self-Rising Cornmeal
1 tablespoon Martha White Self-Rising Flour
1 large egg
about 2 tablespoons bacon drippings
Set the oven to 400. Heat your well seasoned iron
skillet in the oven with the bacon grease in it (can use oil if you
don't have any grease) - heat until just before smoking.
In the meantime - mix all the above - adding enough
buttermilk to have a thin batter. The thinner the batter, the less
crumbly the cornbread will be. Pour about half the hot grease in
the batter and mix in.
Pour the batter in to the HOT skillet - it should
"sizzle" a little bit and the sides will "roll up" a bit. Bake
until the edges are nice and brown and the center seems firm, but
not brown yet.
(Now here's the best part) -- Remove from
oven and "flip" the cornbread - having the top of the cornbread in
the bottom of the skillet) place back in the oven for a few minutes
longer.....this will brown the top.
Big Mama used her hand to flip the bread - I am
chicken and do not like the pain of burning skin - so I use a
*If anyone has a contradiction to this recipe,
please let me know - I do not claim to be the expert on Big Mama's
Jack's Homemade Biscuits
The recipe for the biscuits. Use Martha White Self
Rising Flour, buttermilk with about a large table spoon of Blue
Plate mayonnaise, Mix the mayo in the buttermilk, stir into the
flour until dough follows the fork around the bowl. Turn out on
floured ( I use aluminum foil) and kneed until dough is not sticky
and pat out with hands to the proper thickness you like( if you like
thin biscuits or thick biscuits) cut out with a small plastic glass,
have your pan slightly warm with cooking oil on it swipe the biscuit
in the grease and turn over and repeat until all biscuits are on the
pan. It is better if the biscuits are close together. HOT OVEN IS A
MUST, BISCUITS SHOULD COOK IN 12 MINUTES. 500 DEGREES ON OVEN This
is basically the way. Of course this recipe is just a guide line.
Anyone will just have to keep doing until you get it the way you
like it. Jack
2 lbs. ground beef
2 cans whole peeled tomatoes (mashed)
2 cans dark red kidney beans
2 level tbs. salt
1 level tbs. pepper (2 tbs if you like it hot)
3 heaping tbs. chili powder
2/3 of an onion
Brown meat with diced onion. drain, put in large pot, add mashed
tomatoes, beans, salt, pepper, and chili powder. Bring to a boil,
then simmer 30 minutes.
This recipe makes the best chili every time! My mama got it from
Pam's grandmother...I think. Anyway, everybody tells me I have the