The following is a sampling of tried and true recipies we have used at Pharsalia throughout the years.  Foxie's mother, Perkins Morton Flippin, loved cook books (her collection was well over 2,000 books) and abundant good food and company have always been associated with Pharsalia.  Please enjoy! 

~ OUR RECIPE OF THE SEASON ~  

Crab Bisque by our friend Victoria Godfrey

1 pound of lump crab meat

About 3 Tbsp. of butter

1 small onion or 2 shallots, finely chopped

Dash of Worcestershire sauce

1 cup of whole milk

11/2 cups of half and half

2 Tbs. white flour

3 Tbsp. Amontillado Sherry

Salt

White pepper, pinch

Dash of nutmeg

Chopped parsley

Melt the butter in a saucepan and add the onion. Cook the onion gently until it is soft and transparent. Add the flour stirring to prevent lumps and create a roux. Add the crabmeat, with its juices to the onion flour mix. Add the Worcestershire and milk stirring gently to incorporate the crab/flour/onion without breaking lumps of crab. Stir in the half and half. Add a dash of freshly grated nutmeg and season to taste with white pepper and salt. Stir in the sherry and serve sprinkled with freshly chopped parsley. Serves 4-6 as a first course. Total cooking time about 10 minutes, although it can be prepared and removed from the heat until ready to serve and rewarmed.*

This soup is unabashedly rich. Served as a first course it is alluring because everybody wants more. As a main course, say for a luncheon, portions should still be discreet, but accompanied by vegetable studded tomato aspic served on lettuce with crusty bread.

*I like the sherry to have not been “cooked off” so it retains a distinct sherry flavor that is upfront. Therefore if planning to hold the soup I would wait to add the sherry until rewarming. The quality of the sherry matters. Enjoy!

Apple Cranberry  Pie/ Cake  

2 apples…Fuji  and  Jonathan sliced in small pieces

1 small bag of fresh cranberries

½ cup of brown sugar

¼ cup orange juice

1 tablespoon of the orange zest

1 teaspoon of cinnamon

2 eggs

1 teaspoon of vanilla

½ teaspoon of almond flavoring

1 cup of sugar

1 stick of butter

½ cup sour cream

1 cup of King Arthur Flour

½ teaspoon of kosher salt

Heat oven to 325 degrees.  Combine the first 6 ingredients in a bowl and pour into a greased pie plate. Beat the eggs and add the sugar, butter, vanilla, almond flavoring  and sour cream. Slowly add the flour and salt. Pour the batter completely over fruit mixture. Sprinkle with extra sugar and cinnamon. Bake for 60-65 minutes checking the last 5-10 minutes. 

Other good apples for pies or cakes we like to use are: Granny Smith, Golden delicious, York, Honey Crisp, Ginger Gold and Stayman Mix varieties for interesting flavors!    

BLUEBERRY PUDDING CAKE

2 cups fresh blueberries

1 teaspoon groun cinnamon

1 teaspoon lemon juice

1 cup flour

3/4 cup sugar

1 teaspoon baking powder

1/2 cup milk

3 tablespoons melted butter

Topping:

3/4 cup sugar

1 T. cornstarch

1 cup boiling water

Toss blueberries with cinnamon and lemon juice.  Place in a square 8" dish. In a bowl combine flour, sugar and baking powder.  Stir in milk and butter. Spoon over berries. Combine sugar and cornstarch.  Sprinkle over batter. Slowly pour boiling water over all. Bake at 450 degrees for 45 minutes.         

Fresh Peach Soup

(serves 4 – 6 )

6 cups of peaches peeled and chopped

2 cups orange juice, freshly squeezed

1 cup sour cream

2 teaspoons lemon juice, freshly squeezed

½ teaspoon almond extract

1 tablespoon sugar

¼ cup toasted sliced almonds, chopped

Nutmeg

Place peaches in blender and add orange juice.  Puree completely and pour

into bowl.  Whisk in sour cream, lemon juice, almond extract, sugar and salt.

Taste for seasoning and if necessary, add additional sugar if peaches are not

ripened.  Chill thoroughly and garnish each bowl with toasted almonds and a

grind of fresh nutmeg.

( From "Seasons to Taste" by Laurie Stovall Babcock)

OUR FAMOUS CORN SPOON BREAD

1 box Jiffy cornbread mix

2 eggs

1 cup sour cream

1 stick melted butter

1 can creamed corn

Bake in an 8 x 8 dish at 350 for 45 minuntes.  To "Holiday"it up, chop some Jalepeno and red bell peppers and sprinkle on top!

• 4 large eggs
• 2 (15-oz.) cans pumpkin
• 1 1/2 cups milk
• 1 cup half-and-half
• 1 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 2 tablespoons chopped crystalized ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1 (12-oz.) French bread loaf, cut into 1-inch pieces (about 10 cups)
• CARAMEL-PECAN SAUCE:
• 1 cup pecans, chopped
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract

Preparation

• 1. Whisk together eggs and next 8 ingredients in a large bowl until well blended. Add bread pieces, stirring to thoroughly coat. Cover with plastic wrap, and chill 8 to 24 hours.
• 2. Preheat oven to 350°. Spoon bread mixture into 11 (6-oz.) lightly greased 13- x 9-inch oven proof dish. 
• 3. Bake at 350° for 50 minutes, shielding with foil after 30 minutes.
• 4. During last 15 minutes of baking, prepare Caramel-Pecan Sauce: Heat pecans in a medium skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
• 5. Cook brown sugar, butter, and corn syrup in a small saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until sugar is dissolved. Remove from heat; stir in vanilla and pecans.
• 6. Remove bread pudding from oven; drizzle with Caramel-Pecan Sauce. Bake 5 minutes or until sauce is thoroughly heated and begins to bubble.

Perkin’s Orange Currant Scones

5 tablespoons butter

2 cups flour

1 ½ tablespoons baking powder

1/3 cup sugar

½ teaspoon salt

5 tablespoons shortening

1-2 oranges

1/2 cup currants

½ cup buttermilk and more for brushing

Heat oven to 425 degrees.  Butter and flour a large baking sheet.  Cut chilled butter into small pieces.  If making dough by hand, combine the flour, baking powder, sugar, and salt in a bowl.  Cut butter and shortening into dry ingredients until the mixture resembles a coarse meal with some pea sized pieces remaining.  Grate 2 teaspoons zest from the orange into the mixture.  Add the currants and toss gently to coat.  Gradually add buttermilk until dough just holds together.  If using a food processor, put flour, baking powder, sugar, salt, butter and shortening into the bowl and process until mixture resembles coarse meal.  Grate orange zest into mixture and stir in currants.  Gradually stir in buttermilk until dough holds together.  On a lightly floured work surface, roll out dough to ¾ thickness.  Using a 2 inch round cookie cutter, cut out circles of dough.  Put scones on baking sheet and brush tops with buttermilk.  Bake until golden, about 15 minutes.  Recipe can be made to this point a couple hours ahead.   Serving:  Serve scones warm or at room temperature with butter or clotted cream and jam.   Yield: 16 scones

Baked Apple French Toast

1 large loaf French or Italian bread

8 large eggs

2 ½ cups milk

1 cup half & half

½ cup sugar

½ cup brown sugar

1 tablespoon vanilla

3 teaspoons cinnamon

1 teaspoon nutmeg

6 to 8 medium-sized cooking apples

2 tablespoons butter

½ cup chopped pecans (optional)

Slice bread into 1 inch slices.  Spray 9 x 13 inch glass pan with margarine or cooking spray.  Place bread in the baking dish with sides touching (snug fit).  In a bowl, beat together eggs, ½ cup sugar, milk and vanilla with whisk for about 30 seconds.  Pour one half of egg mixture over bread.  Peel, core and slice apples.  Place sliced apples on top of bread to cover.  Pour balance of egg mixture evenly over apples.  Mix remaining ½ cup sugar with cinnamon and nutmeg and sprinkle evenly over top of apples.  Dot with butter and sprinkle with nuts.  Cover and refrigerate overnight.  In the morning, preheat oven to 350 degrees.  Uncover dish and bake in oven for 1 hour.  Remove from oven and allow to rest for 5 to 10 minutes before serving.  Cut into squares and serve with warm syrup or powdered sugar.

Apple Pumpkin Soup

2 ½ cups finely chopped peeled tart apples

½ cup finely chopped onion

2 tablespoons butter

1 tablespoon all purpose flour

4 cups chicken broth

3 cups canned pumpkin

¼ cup packed brown sugar

¾ teaspoon each ground cinnamon, nutmeg and ginger

1 cup unsweetened apple juice

½ cup cream

¼ teaspoon each salt and pepper

In a large saucepan sauté apples and onion in butter for 3-5 minutes or until tender.  Stir in flour until blended.  Gradually whisk in broth.  Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger.  Bring to a boil.  Reduce heat: cover and simmer for 25 minutes. Cool slightly.  In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.   Just before serving, transfer soup to a sauce pan.  Cook over medium heat for 5-10 minutes.  Stir in the apple juice, cream, salt and pepper.  Heat through. 

Apple Cheese Quiche

2 unbaked 9” pie shells

½ lb cooked and crumbled sausage

2 cups apples, peeled and sliced

 ¼ lb mushrooms, sliced

¾ cup milk or cream

1 ½ T. melted butter

2 cups grated swiss cheese

4 eggs

1 T. flour

1 tsp. salt

1 cup evaporated milk

Layer cheese, sausage, apples (firm, tart) and mushrooms in pie shells.  Combine remaining ingredients and mix well.  Pour over layered ingredients.  Bake at 375 for 45 minutes.  Let stand 5-10 minutes before serving.  This recipe will refrigerate/freeze and reheat nicely.  Serves 6-8 main dish or 10-12 as an appetizer. 

Blueberry Dumplings

1 cup all purpose flour

1 tablespoon sugar, plus 1 ½ cup

1 teaspoon baking powder

Pinch of salt

½ cup (1 stick) butter, softened

¼ cup milk

1 quart fresh or frozen blueberries

2 cups water

Vanilla ice cream or fresh cream, for serving

Stir flour, 1 tablespoon sugar, baking powder and salt together in to a medium bowl.  Cut butter into dry ingredients, using a pastry cutter or fork.  Add milk to form dough. Set dumpling dough aside.   In a large saucepan, combine blueberries, 1 ½ cups sugar and water and bring to boil.  Drop dumplings into hot boiling berries by the tablespoonful.  Cover pot, reduce heat to low and cook slowly for 20-30 minutes.  Do not remove lid before 20 minutes has passed, and do not stir dumplings.  Serve warm with vanilla ice cream or fresh cream. 

* from Paula Deen on the Food Network

 

PHARSALIA CASSEROLE

8 oz. cream cheese
1 t. each of salt and pepper
1-1/2 lbs. lean ground beef
2- 8 oz. cans tomato sauce
1 t. worchestershire sauce
1/2 C. shredded Cheddar Cheese
2 C. sour cream
3 med. onions, chopped
2 T. butter
1 T. sugar
2- 5 oz pkg thin egg noodles

Mix cream cheese, sour cream, salt, pepper, and onions.  Set aside.  Brown beef in butter; add tomato sauce, sugar and worchestershire sauce.  Cook noodles. Put half noodles in bottom of greased casserole pan. Top with half the meat mixture, then cheese mixture.  Repeat layers.  Top with Cheddar cheese.  Bake 350 until hot and browned, about 30-40 minutes.  Serves 8-10.  This is a great dish our mom always fixed to feed a hungry crowd ...  which she had a lot with 5 children, their children ... and their friends.

COFFEE ICE CREAM PIE

6 oz. semi-sweet chocolate
4 Tbsp. butter
2 cups Rice Krispies
1 qt. coffee ice cream
bitter chocolate, grated
slivered almonds

Melt chocolate and add the softened butter and Rice Krispies. Press mixture into a 9-inch pie plate- put plate into a hot oven for a few minutes to blend the shell. Cool and spoon the softened ice cream into the shell, grating bitter chocolate and slivered almonds over the top. Keep in freezer at least 1 day before serving.

Serves 6 to 8

This was my mother’s recipe and a family favorite! Hope you enjoy it as much as we do!

 

EASY HEALTHY SPLIT PEA SOUP

1 lb. dried green split peas
4 cans of 99% fat free chicken broth
2 large onions, chopped
1-2 cloves of garlic, minced
2 cups chopped carrots
1/2 cup celery
2 cups cooked and chopped ham
salt and pepper to taste

Rinse and soak peas.  In a 6 to 8 quart pot, combine all ingredients.  Bring to a boil.  Reduce heat, cover and simmer until peas are split.  Top with croutons, if desired.

 

THE BEST FUDGE BROWNIES

Easy and sooooo good!
1 cup butter
2 ¼ cups sugar
1 ½ cups cocoa
1 teaspoon kosher salt
1 teaspoon baking powder
1 Tablespoon pure vanilla extract
4 eggs
1 ½ cups flour
1 -12 ounce bag chocolate chips(2 cups)

*if you like play with flavors, add a Tablespoon of instant Espresso Coffee or instant Raspberry Cappuccino
Bake in a greased 9x13 pan or in 2 -8x8 and add different flavor to each pan. Preheat oven to 350. Melt butter over med. Heat and add sugar. Stir till dissolved well. In a mixing bowl, stir in cocoa, salt, baking powder and vanilla. Add the melted butter and sugar and eggs. Stir till smooth. Then add flour and chips. Pour into pans. Lick bowl!

Bake for 30 minutes or so. After 5 minutes loosen edges with a knife and let cool before serving. Pour a glass of milk…and maybe get a scoop of vanilla ice cream ready!

 

WINTER SQUASH GRATIN WITH HEAVY CREAM AND SWISS GRUYERE CHEESE

Makes 4 side dish servings

2 lbs winter squash, such as acorn, buttercup, butternut
1 medium onion
1 T. butter
salt to taste
1 t. finely chopped fresh thyme or 1/2 teaspoon dried
1 C. grated Swiss Gruyere cheese
1 C. heavy cream or milk
fresh ground black pepper

Preheat oven to 375 degrees.
Cut the squash in half, or in quarters if you have a very large squash.  Scoop out and discard the seeds.  Place the squash flesh side down in a baking dish just large enough to hold the pieces without overlapping.  Pour enough hot water into the dish to come up 1/4 inch up the sides of the squash.  Cover the dish with foil and bake until the squash in soft, about 1 hour.  You can also cover the dish with a lid or plastic wrap and microwave for 15 minutes or until tender.

While the squash is baking, cook the onion in the butter in a small skillet over medium heat until the onion turns translucent, about 10 minutes. When the squash comes out, leave the oven on for baking the gratin.  Let the squash cool slightly and scoop out the pulp.  Cut the pulp into cubes about 3/4 inches on each side. Spread a third of the onion on the bottom of an oval gratin dish or baking dish.  Spread half the squash chunks in a layer on top. Sprinkle with salt, half the thyme, half the grated cheese, a third more of the onion and the rest of the squash. Sprinkle the rest of the thyme, cheese and onion and a little more salt.

Pour over the heavy cream and bake until golden crust has formed on the gratin's surface, about 35 minutes.  Tilt the gratin to make sure all the cream has been absorbed.  If not, bake for 15 more minutes, turning down the oven if the gratin gets too brown on top. Grind over some fresh pepper and serve immediately.

 

SOUR CREAM APPLE BARS

2 C. flour                           
1/2 C. butter, soften       
1-1/2 C brown sugar
1/4 C. chopped nuts
1 t. baking soda        
1/2 t. salt   
1/4 t. cloves  
1/4 t. ginger                                 
1 t. cinnamon                              
1/4 t. allspice
1 C. sour cream
1 egg, beaten              
1 t. vanilla    
2 C. apples, peeled and grated                                  

In mixing bowl, combine flour, brown sugar and butter until crumbly.  Add nuts. Press 1/2 of this mixture into ungreased 9" x 13" pan.  To remaining crumbly mixture, add baking soda, salt, cinnamon, sour cream, egg, and vanilla.  Mix well.  Stir in grated apples.  Spoon over crumbs in pan.

Bake at 350 degrees for 25-30 minutes.  Yields 20 bars. 

CHICKEN ENCHILADOS

1 med onion
1 T. olive oil
2 C. chopped cooked chicken
16 oz. sour cream
4 C. shredded Monterey Jack cheese, divided
12- 6” flour tortillas
3- 4.5 cans diced green chilies, divided
1 ¼ C. milk
2 T. all purpose flour

Saute onion in oil and then stir together with chicken, 1/4 C.  sour cream and 1-1/2 C cheese.  Spoon this mixture evenly on end of tortilla and roll up.  Put seam down in greased 13 x 9 casserole.

Whisk 2 cans green chilies, milk and flour.  Gradually add 2-1/2 C. cheese and keep stirring until smooth.  Pour sauce over enchilados.  Pour remaining sour cream over that and top with remaining can of chilies.

Bake 400 degrees for 20-25 minutes til bubbly.  Serves 6-8.

 

HOT CRAB FOR CHAFING DISH

Combine:
1 C. cooked rice  
½ lb. back fin crab                           
5 hard boiled eggs, chopped

Blend and mix with above:
1 ½ C. mayo      
½ t. red pepper
½ t. salt and pepper        
½ lb grated extra sharp cheese
6 oz. evaporated milk

Put extra cheese on top and bake at 350 for 30 minutes. For cocktails, serve in small patty shells. It’s also good as a rich tasting casserole for dinner. It’s one of my favorites for parties.