Georgia Writers' Home Cookin'

Multi-cultural, multi-ethnic, in fact, multi everything
A collection of recipes, essays, poems, pictures and what-have-you
All about FOOD
from Georgia Writers members

Georgia Writers isn't just any old kinds of writers, but all kinds of writers many of whom are also terrific cooks or, at the least, terrific enjoyers of good cooking. As such most of us have recipes that we've collected over time from family, friends, lovers, the cooking section of the newspaper or borrowed from some favored cookbook and changed to suit our own special tastes.

Good cookbooks sell well. With a well done collection we'll have a fund raiser that offers something folks can't get anywhere else. And if we incorporate some good writing in addition to instructions for mouthwatering comestibles it makes it all the more desirable.

Start digging and sending in those wonderful old recipes you haven't thought of or prepared for awhile.

How to Submit - Recipes should follow the format you see below. Show items in order of addition to recipe. Include comments on dish, history, utensils needed, variations, etc.

Preparation instructions repeating exact quantities and items in order of their addition. Describe consistency desired (mushy, firm, dry, whatever). Include precise baking temperatures, time, etc. Describe the way dish should look when done. Can it be frozen, reheated? Is it good cold the next day, etc.

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These must be recipes that have been tested and proven to be tasty and as set forth.

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All submissions of essays, poetry, etc. should be in standard manuscript format typed, double-spaced for prose and single spaced for poetry. Though a broad view will be taken of materials to be included, this is a book about FOOD. Simply click on Home Cookin' and send all materials (saved in ASCII or RichText) as attachments. If you don't have access to email, send your materials to:

Georgia Writers' Home Cookin'
2633 Foxglove Drive
Marietta, GA 30064

Volunteers are wanted to work on this project. If you have questions or comments, you know what to do: Email us!

Maria Boling's Over-the-kitchen-sink Tomato Sandwich (an old family recipe)

Take one vine ripened tomato that has a nice sharp aroma. Chill it well. Get yourself two slices of cheap, white bread. Sorry, but there is no substitute. Make sure the delivery truck has just brought it to the store so it will be soft--and smell like bread. Spread about two tablespoons of a high-class brand of mayonnaise on one of those staf-of-life slices and do the same with the other one. Then slice that red beauty and place the slices on top of the mayonnaise. Salt and pepper--plenty of pepper--and top with the other piece of mayonnaised bread. Lay two dish towels about a foot apart on the front of the kitchen sink. This is necessary to catch the juice (you knew that). Roll up your sleeves, pick up the whole sandwich with both hands (careful not to let the tomatoes slip out) and place your elbows on the towels. Commence to bite. Hmmmmmmmm, now that is a summer treat! Serves only one.

Here are two of Hettie Campbell's favorite recipes: Thanks to Emery's diligence in getting them to us.

Scaloppinie alla Parmigiana (Veal Escalopes with Ham and Cheese)

1 lb veal fillet, cut into 4 slices	1 tbs oil
flour for coating	1 1/2 oz butter
salt and pepper	2 tbs chopped parsley
4 tbs grated parmesan cheese	4 oz prosciutto or cooked ham, chopped
4 tbs chicken stock

Lay the veal slices flat between sheets of butcher or waxed paper and beat gently to flatten. Season the flour with salt and pepper and use to coat the veal. Heat the oil and butter in a large frying pan, add the veal, and fry for about 3 minutes on each side.

Mix the ham and parsley together and spread over the veal. Sprinkle with the cheese. Stir the stock into the pan juices and spoon a little over each portion. Cover and cook gently for 5 minutes or until the veal is tender and the cheese melting.

Transfer to a warmed serving dish and keep hot. Bring the pan juices to a boil and cook until reduced. Pour over the veal and serve immediately. Serves 4.

Peanut and Cumin Chicken

1 tbs oil	1/4 pint chicken stock
2 chicken portions	1/2 tsp cumin seeds
1 small onion, sliced	salt and pepper
2 tsp plain flour	1 tbs peanuts, chopped, to garnish
2 tsp smooth peanut butter

 

Heat the oil in a pan, add the chicken and brown on all sides. Drain and transfer to a 2 pint casserole dish. Fry the onion in the oil remaining in the pan until soft. Stir in the flour and peanut butter and cook for 1 minute.

Gradually stir in the stock and bring to a boil. Add the cumin and season liberally with salt and pepper. Pour the sauce over the chicken. Cover and cook in a preheated moderate oven (350 F) for 1 to 1 1/4 hours. Serve hot, sprinkled with chopped peanuts. Serves 2.

The chicken dish is particularly tasty and easy to make; I have done it a number of times myself.

Emery Campbell

Simply Wonderful Pound Cake

2/3	cup butter or 1/3 cup each butter and shortening		3/4	teaspoon salt
1 1/2	cups sugar		2 1/2	cups sifted cake flour
3	Eggs		1	cup milk
1 1/2	teaspoons vanilla		2 1/2 or 3*	teaspoons baking powder
1	Pint heavy cream for whipping			Grand Marnier
	Sugar			Fresh strawberries
Butter two 9-inch layer cake pans; line with heavy waxed paper, also buttered. Preheat oven to 350 degrees (F) for at least 10 minutes. Cream 2/3 c. butter til glossy, add 1 1/2 c. sugar gradually and beat well. Add 3 eggs and beat on high until thick, fluffy and light in color, then add 1 1/2 tsp. vanilla and 3/4 tsp. salt. Sift 2 1/2 cups cake flour 3 more times and add, in four parts, alternating with 1 c. milk, starting and ending with flour. If using tartrate or phosphate type baking powder, add 3 tsp. a couple of minutes before finishing the mixing; incorporate well. Quickly place in cake pans, smooth tops and place in center of the oven. Bake 22 to 23 minutes. Check for doneness. Cake should be golden and be just starting to pull away from the sides. Test with a toothpick. For frosting: whip 1 pint fresh heavy cream. When nearly perfect add Grand Marnier to taste (go lightly) and 3 heaping teaspoons of sugar, mix well. Frost cake then cover with fresh strawberries. *2 1/2 tsp. for sulfate-phosphate type; use 3 tsp tartrate or phosphate type.

Holiday Fruit Cake
from a member who started celebrating a little too soon

1	Cup Water		1	teaspoon baking Soda
1	Cup Sugar		1	teaspoon salt
4	Large eggs		1	Cup Brown Sugar
2	Cups Dried Fruit			Lemon Juice
				nuts
1 gallon whiskey Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure it is of the highest quality. Pour one level cup and drink. Repeat. Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl. Add 1 teaspoon sugar and beat again. Make sure the whiskey is still OK. Cry another tup. Turn off mixer. Break 2 legs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity. Next, sift 2 cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the hell likes fruitcake anyway?

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