Read an Excerpt
Sunday Dinner in the South
Recipes to Keep Them Coming Back for More
By Tammy Algood Thomas Nelson
Copyright © 2015 Tammy Algood Killgore a/k/a Tammy Algood and Bryan Curtis
All rights reserved.
ISBN: 978-1-4016-0540-7
CHAPTER 1
Appetizers
White Pimento Cheese
While some think of pimento cheese as a sandwich spread, true Southerners know it's also a side dish or an appetizer served with crackers. This version is designed not to compete with the yellow cheese that often accompanies macaroni or steamed broccoli. It is exceptional served over hot baked potatoes or stuffed in pods of pickled okra.
Yield: 3 cups
1 (8-ounce) package cream cheese, softened
½ heaping cup small-curd cottage cheese
1 ½ cups shredded white Cheddar cheese
1 (4-ounce) jar diced pimientos, drained
1 ½ teaspoons honey mustard
1 ½ teaspoons mayonnaise
¼ teaspoon onion or garlic salt
¼ teaspoon hot sauce
¼ teaspoon white pepper
1 tablespoon coarsely chopped, toasted pecans or walnuts for garnish
Place the cream cheese and cottage cheese in the bowl of a food processor and puree until smooth. Transfer to a medium bowl and stir in the white Cheddar, pimientos, honey mustard, mayonnaise, onion salt, hot sauce, and white pepper. Cover and refrigerate at least 2 hours. When ready to serve, garnish with the pecans. Serve cold.
NOTE: Refrigerate leftovers and use within 3 days.
SERVING SUGGESTION: If you would like to serve this as a cheese ball, increase the amount of white Cheddar to 2 cups and roll into a large ball before refrigerating. Finely chop the pecans and mix with 2 tablespoons of chopped fresh parsley. Roll the ball in the pecan and parsley mixture and serve cold with assorted crackers.
Slow-Cooked Broccoli Dip
On chilly days, you need something to warm dinner guests upon arrival. This does so without spoiling appetites for the meal to come. Plus, you can start it before you leave for church and it's ready when you return.
Yield: 16 SERVINGS
2 (10.5-ounce) cans cream of celery or cream of mushroom soup
2 (10-ounce) packages frozen chopped broccoli
1 (8-ounce) jar sliced mushrooms, drained
1 (8-ounce) package cream cheese, softened
½ (12-ounce) package frozen chopped onions
1 (4-ounce) package goat cheese
1 (4-ounce) package slivered almonds
½ teaspoon garlic salt
¼ teaspoon black pepper
Bagel chips
Lightly grease a small or medium slow cooker. Place the cans of soup, broccoli, mushrooms, cream cheese, onions, goat cheese, almonds, garlic salt, and pepper in the cooker. Cover and cook on the low setting for 4 hours or until melted. Stir well before serving warm with chips.
NOTE: This dip can be left uncovered for serving in your slow cooker on the warm setting for up to 1 ½ hours. Stir frequently.
Sunday Dinner Memories
Meals are always best when shared, and Sundays tend to put us in a different frame of mind from any other day of the week. It's a more reflective day and perfect for breaking bread together. That's part of the reason the Reverend Molly Dale Smith started the Sunday Supper Club at Saint David's Episcopal Church in Nashville, Tennessee.
As the priest associate, she realized the need for merging education and food. She began the club in the fall of 2011 in order to combine food with the education programs to draw folks into the event and provide a sense of community. It is still going strong as a monthly organized potluck because her instincts were right on target.
Although Molly was born in New York, she has deep Southern roots that drew her family back to Nashville when she was in the eighth grade. She understands the almost visceral connection that Southerners have to hospitality and the lovely gift it is to others.
The Sunday club is designed to address a program topic for discussion, but it's centered around fellowship. It is beautifully fluid to meet the spiritual and financial needs of the attendees. If you want to cook, great! Bring a dish of your choosing. If you would rather not, that's not a problem because there are other ways to contribute. That might be helping clean up, rearranging the chairs, or washing the dishes. Everyone is always welcome at Saint David's.
Molly is still salivating over their most recent meal, which included a juicy meatloaf, creamy mashed potatoes, cooked-just-right green beans, tangy lemon bars, gooey brownies, and delicious wine. While each of the food items could not stand alone as a complete meal, together they were perfection.
And that's the way it is with the group. Once a month, by being together, they enhance each other. They are an ever-expanding family of believers who have transformed a potluck into a monthly celebration of God's abundance.
Pea and Bean Cracker Spread
I love this spread on low-salt crackers, but don't limit its use there. It's also terrific with celery and carrot sticks, and leftovers can serve as a sandwich spread instead of mayonnaise. It keeps well in either the freezer or the refrigerator.
Yield: 3 CUPS
2 cups frozen English peas, thawed
2 cups frozen baby lima beans, thawed
2 large garlic cloves, peeled and minced
3 tablespoons olive oil
1 tablespoon lemon juice
½ cup crumbled feta cheese
½ teaspoon onion salt
¼ teaspoon black pepper
Paprika
Assorted crackers
Place the peas, beans, garlic, olive oil, lemon juice, feta, onion salt, and pepper in the bowl of a food processor. Process until smooth. Transfer to a serving bowl and sprinkle with paprika. Serve immediately with assorted crackers, or cover and refrigerate for up to one week.
NOTE: You can substitute crumbled blue cheese for the feta if desired.
Herb Garden of Eden Cheese
This is a great way to use up fresh herbs, especially during the last weeks of summer when you can't seem to clip enough to keep the plants under control. Spread some of this cheese under the loosened skin of a chicken and roast for a creamy, luscious entrée.
Yield: 2 CUPS
2 (8-ounce) packages cream cheese, softened
½ cup half-and-half or milk
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
¼ teaspoon onion salt
¼ teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
In a medium bowl beat the cream cheese with an electric mixer on medium speed until creamy, about 2 minutes. Add the half-and-half, garlic, parsley, chives, basil, thyme, onion salt, black pepper, cayenne, and paprika. Blend on low speed until well mixed and smooth, about 2 minutes.
Refrigerate at least 2 hours before serving. To freeze: After the mixture is cold, divide and shape into 2 logs. Wrap in plastic and place in a heavy-duty zip-top freezer bag. Freeze up to 6 weeks. Thaw overnight in the refrigerator. Serve with assorted crackers.
Sunday Dinner Memories
Age is definitely a state of mind, and Reginald Johnson, at ninety, is proof of that. Now retired after over forty years in the Lutheran church, Reg, as his friends call him, is living in Atlanta, Georgia, and still swims at least twice a week.
He spent the majority of his ministry in Virginia, but grew up in Kentucky and "cut his teeth" there in the few Lutheran churches that dotted the landscape at the time.
Reg is a fan of almost all types of Southern cuisine. He grew up poor and was thankful for what was in front of him on the table. If he had to select favorites, it would be fried pork chops, crowder peas, and chess pie. But Reg proudly says, "I'm like an old goat. I will eat anything!"
It was in the hills of Kentucky where he had his most memorable meal at the home of Jake and Betsy Fuller. Both were proud, hardworking parishioners who rarely missed church. There were many times when they weren't properly dressed for the service, but they came anyway and were always polite, quiet, and appreciative of any kindness that came their way.
It was a crisp, fall day when Reg decided to drop by their modest home and pay a visit. "I really wasn't planning on it, but just happened to be near their home and decided to stop in," Reg recalls.
As he entered their property, chickens scattered and a hound dog barked to signal that someone was there, but Reg couldn't find Jake or Betsy anywhere. He was leaving when he met the couple headed down the drive with loaded cloth sacks in their arms. After a proper greeting, Betsy said they were just coming in from work to have a picnic and that Reg must join them.
"She was already pulling a blanket out of one of the sacks and spreading it when she asked me," he recalls. The picnic consisted of sliced apples, some leftover bread, and fresh lemonade. And it was perfectly simple, deliciously filling, and "just enough" to make the walk back home pleasant.
Reg declares that he was taught a valuable lesson that day, and it has stayed with him his whole life. The true meaning of God's provision is that there is abundance in scarcity.
Peach and Lady Pea Salsa
This recipe does double duty. It can be a way to tame hunger while you are putting the last-minute touches on dinner, or you can use it as a topping for roasted or grilled meat or fish. Feel free to substitute any leftover cooked peas you have for the lady peas in this unique blend of sweet and savory.
Yield: 4 CUPS
1 large fresh peach, peeled, pitted, and diced
2 jalapeño peppers, seeded and minced
3 tablespoons lime juice
1 tablespoon sugar
2 teaspoons orange zest
2 cups cooked lady peas
1/3 cup finely chopped red onions
½ cup chopped fresh cilantro
In a medium bowl gently stir together the peaches, jalapeños, lime juice, sugar, orange zest, peas, onions, and cilantro. Cover and refrigerate at least 8 hours and up to 24 hours. Serve with blue corn chips or over grilled chicken.
NOTE: You can substitute nectarines or apricots for the peaches if desired.
Sunday Dinner Memories
In the twenty years Willie McLaurin has been in ministry, he has been asked to bless a lot of food, and Willie has prayed over the aromas of many Southern specialties. He is particularly grateful to have his head bowed over personal favorites of country fried steak, sweet potato casserole, and piping-hot wedges of buttered cornbread.
Like all of us, he has distinct food preferences when it comes to Sunday dinner. Waldorf salad gets a thumbs-up, while cheesecake made from a box doesn't rate very high in the enthusiasm department.
In addition to being on staff at the Tennessee Baptist Convention, he is the interim pastor at the First Baptist Church in McEwen, Tennessee. On a recent brisk November day, he headed to dinner with a family who had relocated from Louisiana to Tennessee.
This meal was different from the beginning. For starters, the hosts prepared the meal after Willie arrived, so it was quite literally fresh off the stove when served. Then he experienced something that could only be described as a divine plate of New Orleans cuisine. He enjoyed a feast of Chicken Bienville on angel hair pasta, perfectly seasoned garlic bread, and a fresh garden salad.
The meal was so special to him that he obtained the recipe from the family who so lovingly prepared it for his dinner. Now the same meal has continued to bless his own family and friends.
Old Bay Pecans
This is one of those recipes that you will return to over and over again. It's easy, can be made ahead of time and stored, and appeals to guests of all ages. It also makes a nice gift to send home with your company.
Yield: 4 CUPS
4 cups pecan halves
4 tablespoons butter, melted
¼ cup Worcestershire sauce
4 teaspoons Old Bay seasoning
1 teaspoon garlic powder
1 teaspoon hot sauce
Preheat the oven to 300 degrees. Lightly grease a rimmed baking sheet and spread the pecans into a single layer. In a small bowl whisk together the melted butter, Worcestershire, Old Bay seasoning, garlic powder, and hot sauce. Drizzle evenly over the pecans. Bake 30 minutes, stirring every 10 minutes. Cool completely. Store in an airtight container at room temperature for up to 1 week.
Individual Spinach Quiches
I actually like these appetizers better when served at room temperature rather than warm. That means you can make them ahead of time and have them ready to enjoy before the meal or alongside a nice bowl of soup or fresh salad.
Yield: 10 SERVINGS
2 tablespoons butter
2 large shallots, peeled and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
2 tablespoons chopped fresh parsley
1 tablespoon low-sodium soy sauce
1 teaspoon garlic salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
3 large eggs
¼ cup half-and-half or milk
1 cup shredded Monterey Jack or Swiss cheese
10 miniature frozen piecrusts, thawed
Preheat the oven to 350 degrees. Place the butter in a large skillet over medium heat. Add the shallots and sauté 2 minutes, stirring frequently. Stir in the spinach and parsley and cook 2 minutes longer. Add the soy sauce, garlic salt, black pepper, and cayenne. Remove the skillet from the heat and set aside to cool slightly.
In a medium bowl whisk together the eggs and half-and-half. Stir in the cheese and the spinach mixture until well blended. Evenly spoon into the piecrusts and place on a rimmed baking sheet. Bake 35 to 40 minutes or until set. Let stand at room temperature at least 5 minutes before serving warm, or cool and serve at room temperature.
NOTE: Feel free to substitute any cooked greens for the spinach. Just make sure you squeeze them dry with paper towels.
Sunday Dinner Memories
You've heard it said that age has its privileges and that is very true, but so does youth. Joe Evans found that out when he was serving as a church intern in seminary in Atlanta, Georgia.
Joe was charmed by a marvelous elderly lady at the church named Mary. Like many senior citizens, Mary did not get out of her home very much. But church was a priority, and every Sunday she was there. Joe grew to adore her, and during the last week of his internship, he called to see if Mary would like to share a meal.
Her response was priceless: "Oh, I'm just sitting in a puddle!" This was some major excitement! Joe remembered that she had told him once that she loved barbecue but she hadn't been to her favorite establishment in years. Being the proper Southern gentleman that he is, he asked if she would like for him to go to that place, pick up food, and bring it to her home for the two of them to enjoy.
She was thrilled, but she couldn't remember the name of the restaurant. "Do you know where it is?" she asked him. Of course he didn't, since he didn't even know the name. Then with Southern flare, she said, "Well, I do. Go downtown and take a left at the Records Building."
"The Records Building?" Joe repeated.
"Well, fifty years ago it was the Records Building. I don't know what it is now," she said.
Somehow with his youthful tenacity, Joe found the place. A man boxed up the barbecue, and they had a wonderful meal together at Mary's house. Joe still recalls how even though he was just this young intern, she acted like she was having lunch with the king of England that day.
* * *
Today, Joe has moved well beyond that internship and serves as the head of staff at a two-hundred-year-old church in Columbia, Tennessee. But Mary's grace-filled display of genuine appreciation brings a tender smile to his face even now as he remembers how he dined with Southern royalty.
Herbed Homemade Crackers
These addictive homemade crackers are a cinch to prepare. You'll have a sturdier cracker with the wrappers and a more delicate one with the dough, so select according to your preference. I keep a batch on hand at all times. Serve these alone or with any local cheese and pear slices.
Yield: 40 CRACKERS
4 tablespoons butter, melted, divided
20 wonton wrappers, eggroll wrappers, or phyllo dough
1 tablespoon chopped fresh chives
1 teaspoon salt, optional
Preheat the oven to 375 degrees. Brush 1 tablespoon of the melted butter on two baking sheets.
Cut each of the wrappers or phyllo dough diagonally into 2 triangles. Place close together on the prepared baking sheets. Brush the tops with the remaining 3 tablespoons of melted butter.
In a small bowl combine the chives and salt and sprinkle evenly over the dough. Bake 5 minutes or until lightly browned. Transfer to a cooling rack and serve warm or at room temperature.
NOTE: Store leftovers in an airtight container at room temperature for up to 10 days.
Barbecued Chicken Meatballs
I love meatballs, but quickly tire of the same ones made with beef. This lighter version is a nice change of pace and not as heavy or filling.
Yield: 14 SERVINGS
1 large egg
1 (2-pound) package ground chicken
1 cup dry seasoned bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1 teaspoon garlic or onion salt
1 (16-ounce) bottle barbecue sauce
Whisk the egg in a medium bowl and stir in the chicken, bread crumbs, parsley, cilantro, and salt. Cover and refrigerate 30 minutes.
Preheat the oven to 375 degrees. Lightly grease 2 rimmed baking sheets and 2 wire cooling racks. Place the cooling racks on the rimmed baking sheets. Using a large scoop or your hands, shape the chicken mixture into 1-inch balls and place on the racks. Bake 20 minutes.
SERVING SUGGESTION #1: Transfer the cooked meatballs to a lightly greased small slow cooker and turn on warm or low heat. Cover with the barbecue sauce and serve warm with picks.
SERVING SUGGESTION #2: Transfer the cooked meatballs to a warm serving platter and drizzle with the barbecue sauce. Place the remaining sauce in a bowl and serve with the meatballs for dipping.
NOTE: Leftovers freeze well. Package, label, and freeze, then use within 3 months for the best quality.
(Continues...)
Excerpted from Sunday Dinner in the South by Tammy Algood. Copyright © 2015 Tammy Algood Killgore a/k/a Tammy Algood and Bryan Curtis. Excerpted by permission of Thomas Nelson.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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