May I have a little Mayhaw Jelly Please

My parents left South Georgia when they were first married and  lived in Florida until they retired. We always spent Summer vacations on my Grandpa Spooner's farm in Seminole County. One of my earliest memories is getting in his little rowboat with a net and gathering Mayhaw's.

Mayhaw's are are native to the swamps and bogs of Southwest Georgia. Colquitt, in Miller County is the center of the Mayhaw growing area. Mayhaw trees grow wild in a small geographical area. The Mayhaw tree is a cousin of the haw or apple family. In May, as my Grandpa and I did, the red berries are scooped out of the water in fishnets. The trees are very thorny, therefore the berries are shaken loose from the branches. 

Once gathered the berries are boiled and strained through cheesecloth to get the clear beautiful juice.

Mayhaw jelly recipes date from the Civil War and even earlier. It is often considered the "best jelly in the world". 

Mayhaw Jelly

3 cups prepared Mayhaw juice - about 2 lbs fully ripe mayhaws

1 qt water

5 cups sugar

1 pouch fruit pectin

Bring boiling water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water: rinse with warm water- Pour boiling water over flat ids in saucepan off the heat. Let stand in hot water until ready to use. 

Place Mayhaws in saucepan; add water. Bring to a boil. Reduce heat to low. cover and simmer 10 minutes, stirring occasionally.  Crush fruit mixture in saucepan. Place 3 layers of damp cheesecloth in large bowl. Pour prepared berries in cheesecloth. Tie cheesecloth closed. Hang and let drip into bowl until dripping starts. Press gently. Measure 3 cups of juice into sauce pan. 

Stir sugar into juice. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin. Return to full boil and boil one minute. stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle into prepared jars, filling to within 1/8 of top. Wipe jar rims and threads. Cover with 2 piece lids. Screw bands tightly. Place jars on rack in canner. Water must cover jars by one to two inches. Add boiling water. Cover; bring water to gentle boil. Process 5 minutes. Remove jars and place upright on towel to cool. After jars cool, check lids by pressing middle of lid with finger. (if lid springs back, lid is not sealed and refrigeration is necessary )

I haven't been to South Georgia in May in over twenty years and have no homemade Mayhaw Jelly. But, I always find a way to grab a few jars to enjoy through the summer.  It can be purchased on the internet or at one of the local South Georgia grocery stores. The IGA in Colquitt always has a display with homemade Mayhaw Jelly - or just stop at any roadside stand or store that looks like the one pictured!

All of the pictures used with nabbed from the internet and I used a recipe from Dianasdesserts.com as my mothers' had no directions at all - just the proportions scribbled on the back of an envelope. 

I hope that everyone enjoyedd this little history lesson.

Cucumber Salad - Final Verdict

I have been craving that vinegar and sugar combination mixed with crisp fresh cucumbers, acidic tomatoes, and sweet Vidalia onions. After researching recipes and asking family and friends their favorite ingredients for this summer delicacy, I chose to prepare the Dilllard House recipe. Next I was on a quest for ingredients. I had grabbed up one of the first Vidalia onion 3 pound bags at the Winn Dixie. I was not disappointed in these crispy and sweet delicacies that can even be peeled without tears. Good tomatoes were out of the question, the produce stands had tomatoes no better looking than the grocery store. I settled on a package of sweet and tasty grape tomatoes, not my first choice, but very tasty and a little acidic. Being that I live in an area that was once the Cucumber Capital of Florida, I thought that this search would be easy. No such luck! I settled for slightly soft, but still tasty Florida cucumbers from the grocery store. I am very happy that our local grocery stores are carrying Florida produce and supporting our local economy.

After peeling and slicing the fresh ingredients, and a little tasting on the way, I was ready to make the dressing. Here is the recipe:

Cucumber, Tomato, and Onion Salad

3 to 4 cucumbers, peeled and sliced

1 container grape or cherry tomatoes- halves

2 Medium Vidalia Onions- peeled and thinly sliced

tablespoons fresh parsley

1 cup vinegar

1 cup sugar

1 cup water

freshly ground pepper - to taste

Place vegetable in large bowl - whisk vinegar, sugar, water, and pepper - pour over cucumber mixture- chill at least 4 hours- if you try to eat this without chilling, it will taste very bland. 

Call your friends over and enjoy.

I must have eaten at least three bowls at supper last night. All I had on my supper plate was a  parmesan encrusted baked chicken breast and bowl after bowl of cucumber salad.

   

Shortcut Lemon Bars

I was headed down to my daughter's to spend Mother's Day with her family, and the thought of lemon bars as a light spring dessert sounded just right. I knew that time was going to be an issue, therefore I bought a package of sugar cookie dough as the bottom crust. It turned out just as delicious as the shortbread crust that I usually make.

Two of my sweeties after church on Mother's Day

The children loved the cookie dough crust and the crispy topping on these traditional bars- fresh lemon juice and grated peel will perk up those taste buds.

 Shortcut Lemon Bars

1 roll refrigerated sugar cookies

 4 eggs, slightly beaten

1 1/2 cups granulated sugar

2 tablespoons all purpose flour

2 tablespoons butter, softened

2 tablespoons grated lemon zest

1/3  cup fresh lemon juice - about 2 medium

Heat oven to 350 degrees. In ungreased 13 X 9 pan, break up cookie dough. Flour fingers and press dough evenly in bottom of pan to form crust. (The children had a great time helping with this task, especially dipping their fingers in the flour). Bake 15 to 20 minutes until lightly golden brown.

In large bowl, beat eggs with wire whisk until well blended. Beat in granulated sugar, flour and butter until well blended. Stir in lemon peel and lemon juice. Pour mixture over still warm crust. 

Bake 20 to 30 minutes longer until  edges are still lightly golden brown. Cool Competely. Dip knife in hot water to cut bars into squares.

Loaded Baked Potato Salad

     As the days are getting longer and the temperature is rising, outside cook outs and picnics are much more inviting. A great steak or chargrilled burgers are hard to beat.  But to me the side dishes steal the show. I love my traditional mayonnaise potato salad, but this loaded baked potato salad is a winner too. It is great recipe to make ahead of time and served chilled. As in most recipes, it is important to taste as you go to get the dressing perfectly seasoned.

Start out by scrubbing 2 1/2 pounds of medium size Red Bliss potatoes - Bake at 400 degrees for around 50 minutes or until tender.  Let sit until they are cool to the touch. Peel and cube the potatoes or cube them with the skin on - your preference. While the potatoes are cooling boil 4 large eggs and dice.

Fry 6 to 8 slices of bacon in skillet - Drain well on paper towels and crumble

Make the dressing:
1/2  cup sour cream
1/2 cup mayonnaise
1/4 cup dill pickle relish
2 tablespoons prepared mustard
2 teaspoons vinegar
salt and pepper to taste

Taste the dressing - add more of anything that is needed. The dressing should be very flavorful - Stir in 6 ounces of cheddar cheese and 4 scallions thinly sliced.

Transfer cubed potatoes to large mixing bowl. Add the crumbled bacon and diced boiled eggs. Pour the dressing over the potato mixture and  stir to combine. Taste again for seasoning . Transfer to serving bowl and dust with paprika. Cover and chill several hours until serving time.

Sour Cream Banana Pudding

With summer quickly approaching, desserts should be a little lighter and not quite so rich. We love banana pudding. Of course, I prefer the cooked custard pudding, complete with meringue on the top. But, all of the kids in our family love the sour cream banana pudding. I first found the recipe in the "What's Cookin in the Mountains" recipe book. The recipe was from Babyland General Hopital in Clayton, Georgia - the home of the original Cabbage Patch dolls. No wonder it is a child's delight!

Sour Cream Banana Pudding

4-5 bananas - sliced

2 - 3.4 ounce boxes instant vanilla pudding

2 cups milk 

1 box "Nilla" wafers

1 12 oz container Cool Whip

1 8 oz carton sour cream

Mix vanilla pudding with 2 cups milk - will be very thick. Stir in 8 oz of Cool Whip and 8 oz of sour cream. Place a layer of vanilla wafers on bottom and up sides of trifle bowl. Add 1/3 of banana slices. Top with 1/3 of pudding mixture - Repeat two more times - ending with pudding mixture. Spread remaining Cool Whip over top of pudding and top with crumbled vanilla wafers - Chill for several hours before serving.

Macaroni Chicken Casserole at Work on Manic Monday

Everyone is very busy at our stores with Easter quickly approaching. I took lunch to work for all of my favorite girls today. Sometimes, we just get tired of "What do you want for lunch?" "I don't know, what do you want?" "I want something good, but I don't know what it is." You all know the  routine.

I even brought real plates and cloth napkins-

On the menu, we had Macaroni Parmesan Chicken Casserole and Company Salad with Horseradish Dressing.

Macaroni Parmesan Chicken Casserole

1 8 ounce box elbow macaroni, cooked and drained with salt added to the water
1 can cream of chicken soup
1 3 ounce can mushrooms
11/2 cups chopped cooked chicken
1 cup Duke Mayonnaise
1/4 cup green pepper
1/4 cup onion
I sauteed the pepper and onions in a tablespoon butter
1/4 cup chopped pimientos
1 1/2 cups freshly grated parmesan cheese - I always get parmesan cheese in the deli section with the gourmet cheese
1/2 cup saltine cracker crumbs

Combine Mayonnaise, soup, mushrooms and chicken in large bowl. Stir in remaining ingredients, except macaroni and cracker crumbs - . Stir in macaroni. Place in 2 quart casserole dish. Top with cracker crumbs. Bake at 350 degrees until bubbly - about 30 minutes.

Company Salad with Horseradish Dressing

 2 cups torn spinach leaves
2 cups torn red leaf lettuce leaves
2 cups torn bib lettuce
Combine all greens in large bowl
Add 1/2 thinly sliced red onion
1/2 cup chopped celery
3/4 cup cubed cheddar cheese

Horseradish Dressing
3/4 cup mayonnaise
1 Tablespoon horseradish
1 teaspoon dry mustard
1 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
a few drops of hot sauce

This dressing is tangy and a little spicy - I love it!

Bon Appetite to all of you working girls - Take lunch to work for your friends!

Cream Cheese Squares

When I was a little girl my mother would take crescent rolls, cream cheese, and cinnamon sugar and create a delight just for me. Sometimes, she would make them after school while cooking supper, or sometimes we would have cream cheese squares with Saturday's breakfast. I don't have her recipe, but I have watched her enough to perhaps replicate these delicacies. All of the basics are found in your refrigerator or the pantry. Here is my updated version

2 Cans original crescent rolls

2 8 oz packages cream cheese 

1 cup sugar

1 teaspoon vanilla

Topping

1/2 cup margarine - I know that she used margarine, because butter was too expensive, and we never had real butter unless it was a holiday

1 tsp cinnamon

1/4 cup sugar

Preheat oven to 350 degrees

Grease 9X13 pan - I used Baker's Joy, but she always used margarine

Lay one can of Crescent rolls to cover bottom of pan and up the sides just a bit - press together any perforations from the rolls. 

Beat the two bricks of cream cheese with 1 cup sugar and the vanilla ( I never measure vanilla - I always fill the cap- someone once told me that the cap holds one teaspoon of vanilla)

Spread the cream cheese mixture evenly over the first layer of rolls

Open the 2nd can of rolls, and carefully place them over the cream cheese - Do not press down

Melt the stick of margarine and pour over the top layer of rolls

Stir in a small bowl the remaining sugar and cinnamon

Sprinkle over the top

Bake at 350 degrees for 25 to 30 minutes until the top is brown and crispy

Let cool completely before cutting

The top layer will be crispy and will taste just like cinnamon toast. This pretty much needs to be eaten the day it is prepared, as it tends to get soggy fast. Boy, is it good when it is fresh, sugary, and crisp. 

Please share any special treats that you mom made from leftover pie crusts, biscuits, rolls, or even light bread-