Blessings at Noon: The Sacred Harp Cookbook is the work of St. Louis Sacred Harp singers, edited by Karen Isbell and Shelley Robbins. Containing recipes from Sacred Harp singers all over the United States, the book is available for US $10.00 postpaid from Wings of Song c/o Presley Barker, 5508 Windmill Rd., Imperial MO 63052. Checks payable to "Wings of Song." Selected recipes follow, reprinted with permission.
1 whole chicken, cut in pieces 1 stick butter or margarine 1C flour 2 eggs 2T lemon juice 1T paprika 1/2t onion salt (optional) Rice Krispies(TM) or cracker crumbs salt Wash and salt cut up chicken pieces. Drain well. Melt one stick butter or margarine in baking dish. Coat chicken with flour, then dip in the following mixture: eggs, lemon juice, paprika, onion salt. Roll chicken in crushed Rice Krispies or cracker crumbs. Place in baking dish and bake at 350 degrees for one hour.
1 1/2 lb sweet Italian sausage, cut in 1 inch lengths 2 cloves garlic 2 medium onions 1 can whole tomatoes, mashed 1t basil leaf 1/2t oregano leaf 1T parsley, chopped 2 zucchini, thinly sliced 1/2C uncooked rice parmesan cheese, grated In skillet, brown sausage pieces. Drain well on paper towel. In fat in pan (or oil) saute onion and garlic. Add remaining ingredients (except cheese) and bake in casserole dish for one hour at 350 degrees, until rice is done. Add a bit of water if necessary. Sprinkle cheese on top.
2 firm green tomatoes, sliced 1 large onion, sliced thin 2C cheddar cheese, shredded 1/4C bread crumbs 1/2C parmesan cheese, grated salt and pepper to taste Grease a two quart covered casserole. Salt and pepper the sliced tomatoes. Place a layer of tomatoes in the bottom of the dish. Cover with onion slices. Cover with shredded cheddar. Repeat the layers one or two more times. Top with parmesan and bread crumbs. Cover and bake about 20 to 25 minutes at 350 degrees. Remove cover and continue baking until liquid is fairly well absorbed and top is slightly brown (about 20 minutes more). Remove from oven, cover, and let stand 5 minutes.
2C fresh blackberries 1C shortening 2C sugar 2 eggs 1t vanilla extract 3C flour 2t baking soda 1/2t salt 1t ground cloves 1t ground cinnamon 1C raisins 1C pecans, chopped Put blackberries through a food mill to remove seeds, then set aside. Cream shortening and sugar till light and fluffy. Add eggs and vanilla, mixing well. Combine dry ingredients. Add to creamed mixture alternately with blackberry pulp, beating well after each addition. Stir in raisins and pecans. Spoon batter into a greased and floured 10-inch bundt pan. Bake at 300 degrees for one hour and 25 minutes.
This recipe was handed down by my mother [Annie Reid Creel] to her girls. I have the copy she wrote in her handwriting.
Cake: 3 eggs 3/4C sweet milk 1/2C butter 2 1/2C flour 3t baking powder 1/2t salt 1 1/2C sugar 1t vanilla Cream butter and sugar. Add eggs one at a time. Add dry ingredients alternately with milk and vanilla. Bake in three layers at 350 degrees for 30 minutes. Filling: 1 coconut, grated, or 12oz frozen coconut 1C sweet milk 3/4C sugar 1 t vanilla 2 egg yolks (save whites for icing) 2T flour Mix and cook over medium heat until thick, stirring constantly. Spread between layers. Icing: 2 egg whites 1C white Karo syrup Boil syrup and pour over beaten egg whites and beat until smooth. Spread over top and sides of cake, and sprinkle with coconut.
Pie: 3/4C sugar 1 1/2T cocoa 1 1/2T plain flour 3 eggs 1t butter or oleo 1t vanilla Beat eggs well. Mix sugar, cocoa, and flour well. Add beaten eggs, milk, and vanilla to sugar, flour, and cocoa. Mix well. Then add butter. Cook until thick on top of double boiler. Pour into ready baked crust. Top with meringue. Bake in moderate oven, 350 degrees until golden brown. Meringue: 2 egg whites 1/4t cream of tartar 1/4t vanilla 5t sugar Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating till stiff and glossy and all sugar is dissolved. Spread over pie to edges.
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