Friday, May 23, 2014

Southern Socialite: BBQing while remembering those who served the RED,...

Southern Socialite: BBQing while remembering those who served the RED,...:     Happy Memorial Day Weekend , Socialites! I know we are all excited for the three day weekend and start of summer, but let's ...

BBQing while remembering those who served the RED, WHITE & BLUE!

 

 
Happy Memorial Day Weekend, Socialites! I know we are all excited for the three day weekend and start of summer, but let's not forget those who served so we are able to enjoy it! 
 
 
 
Since many of you (my family included) will be firing up those grills and BBQing with family and friends. I thought I would share our family recipe for BBQ sauce! This recipe has been handed down in my family for four generations, so trust me it's a good one!
Let me know if you decide to try it this summer!
 
 
Carroll Family Barbecue Sauce
 
2 Tablespoons of margarine
1 medium sized onion, finely chopped
2 Tablespoons vinegar
1 Tablespoon brown sugar

1 Tablespoon Worcestershire sauce
1 teaspoon dry mustard
½ cup celery, minced
½ cup hot water or meat stock

1 teaspoon salt

¼ red and black peppers

Sauté onions in margarine for 5 minutes, add remaining ingredients, except salt and pepper. Cook slowly in a covered pan for 30 minutes. Add salt and pepper during the last 5 minutes.

 
Safety first with bbqing on the Patio, Daddy-O! ~xx
 
 
Here's wishing your and yours a safe and fun Memorial Day Weekend!
~xx
The Southern Socialite
 

Tuesday, February 5, 2013

Southern Socialite: There is a difference in Baking SODA and Baking PO...

Southern Socialite: There is a difference in Baking SODA and Baking PO...:     In honor of National Pancake Day, I'd like to share with y'all one of my favorite recipes to cook as a child. Growing up, I was an ...

There is a difference in Baking SODA and Baking POWDER, darling.

 
 
In honor of National Pancake Day, I'd like to share with y'all one of my favorite recipes to cook as a child. Growing up, I was an avid reader and of course one of my favorite series was the Nancy Drew Mystery Stories. What a better  Christmas gift for an eight year old, "Hostess with the Mostest", than a copy of the Nancy Drew Cookbook.
My first cookbook and what started the crazed (somewhat obsessive) collecting of them!!
 
The next time I had spend the night company, we woke before the rest of the house. Wondering what to do, I sent my guests to the den to watch Saturday morning cartoons and decided to make breakfast. Cold cereal and juice, just would not do for my guests! So, I got out my new cookbook and decided a lovely pancake breakfast would be just the thing. I found the large electric griddle I had seen my father cook pancakes on for many Saturday mornings and was on my way! Not being able to find the baking powder, I used baking soda instead! So while the "Tapping Heels Griddlecakes" may have fallen flat, the breakfast and fun of it all definitely did not!
 
 
 
 
Tapping Heels Griddlecakes
from the Nancy Drew Cookbook 1973
 
1/2 cup of milk
2 tablespoons, butter melted
1 egg
1 cup flour
2 teaspoons, baking POWDER
2 tablespoons sugar
1/2 teaspoon salt
 
Beat the milk, butter and egg lightly in a large bowl.
Sift the other ingredients together and add them to the liquid mixture. Stir just enough to dampen the flour. If necessary, add more milk to make the batter as thick as heavy cream.

Lightly grease griddle or skillet. Heat. Sprinkle a few drops of water on it. When the drops "dance" around, the pan is hot enough.
 
Spoon the batter onto the pan. When bubbles start to form on a cake, flip it over with a pancake turner.
 
So darlings, even when things don't go your way when entertaining just turn on your sparkling personality and have a good laugh! It happens to all of us!

And the next time you come across one of these older tomes of the Nancy Drew Mystery Stories, read a few pages, smile and maybe you'll be taken back to a fond childhood memory as well!

Enjoy, y'all!
Happy National Pancake Day!
~xx
The Southern Socialite

P.S. Which book cover do you like best? Comment and let me know! ~xx
 
 

 



 
 

Wednesday, June 13, 2012

Easy Summer Appetizer

 Tomato Skewers

Marinated mozzarella

Red and yellow grape tomatoes

Fresh basil

Salt & pepper

Skewers

Ice cream Rock salt for garnish



Drain marinade from mozzarella into a bowl, add fresh ground pepper and salt to taste. Add tomatoes to marinade, toss until covered, set aside.



Skewer tomato, basil (best if torn & folded), cheese, basil, & tomato. Alternate tomato colors.



To serve fill a a glass bowl or urn with rock salt (I used a glass bowl on a pedestal, a glass punch bowl would work), stand skewers in salt for support.



Voila! Easy summer appetizer!





When cleaning up only top layer of salt should be discarded, rest can be bagged to use again!

Monday, August 9, 2010

A family fave

If your southern garden has gone berserk like mine has, you are probably up to your ears with squash! After putting up as much as I could for winter, sharing with everyone in town, I am still left with too much squash! What to do after steaming, grilling, stuffing, sauteing, etc?? Squash Casserole! After tasting the most fabulous squash casserole at my grandfather's second marriage brunch (yes I said grandfather & second marriage-at age 72 he married his high school sweetheart)-but I digress-that squash was the best I had ever tasted, so after much tweaking, combining, and recreating; here is a family fave we serve with our Easter ham. Enjoy!

Squash Casserole

2 pounds yellow squash, sliced
1 fresh garlic pod, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
water
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 tablespoons butter, divided
1 cup crushed (to large crumbs) round butter crackers
1/2 cup half & half (for not as rich use milk)
1 cup sharp or extra sharp (depending on personal preference) Cheddar cheese, shredded (1/4 cup set aside)
Paprika

Cook the squash, garlic, salt, and ground pepper in saucepan with small amount of water.  Cover and cook until squash is tender, stirring occasionally and adding more water if needed. While squash is cooking, sauté onion and bell peppers in butter in skillet until onion is clear, set aside. Drain the squash; return to the pan and add onions, and peppers. Fold cracker crumbs into the squash mixture; slowly adding half & half and ¾ cup cheese. Mix well. Pour into a greased 1 ½ qt casserole. Sprinkle top with remaining cheese and sprinkle with paprika. Bake at 350°, uncovered, for 20 minutes, or until casserole is bubbly. Serve hot.


P.S. This is perfect for a Sunday lunch with family & friends. Also, makes great leftovers for lunch at work on Monday!

Bon Appetit & y'all have a fab one!
xx
The Southern Socialite

Pecan Cocoons (our version of mexican wedding cookies or snowballs)

4 heaping Tablespoons sugar

1 ¼ sticks butter

2 cups all-purpose flour

1 Tablespoon vanilla

1Tablespoon water

1 to 2 cups chopped pecans

Cream together butter and sugar; add remaining ingredients. Roll into small ball shapes. Bake at 200-250° for 30 minutes until done. Roll into powdered sugar.

Yum, yum, yum! Not sure where this recipe originated, but we have been baking them for years!