Cooking From the Garden

Southern Cuisine From Our Neighbor’s Kitchen

by Tracy and friends!

Since the gardens will begin bearing the “fruits” of our labor this month, I contacted some local ladies to share their recipes for garden goodies this month. The best corn I have even eaten is my mother-in-law Mary Jane McCoy’s cream corn. She would say that it’s just like everyone else does it, but it’s not. It starts with the seed she and my father-in-law choose to plant. It’s called Candy Corn and it is sweeett! She cuts it off the cob half kernel and then scrapes the cob to get the “milk” out of it. She adds salt and butter and it is THE BEST! If there is a reunion or family gathering, deep in our hearts, we hope Mary Jane brings some corn! I am convinced it’s the love that goes into the planting, hoeing, picking, shucking and silking (done by Jim) and cutting it off using her favorite knife, and cooking it. The same love that these ladies put into the food they prepare for their families and in their jobs. So, I am pleased to share with you some great veggie recipes. Thanks so these ladies for allowing us to print their recipes.

Becky Cannon is Sonny’s sidekick and has been for many moons. She is “mama” to Johnny (and Kim) and Tammy (and Benson) and has five incredibly handsome grandsons. She and Sonny have been blessed with two great-grands too top it all off. If anyone loves their family it’s Becky! She and Sonny worked side by side for dozens of years in their family owned furniture store, Cannon Furniture that was a staple on Main Street. I imagine after long hours working in the store that she still prepared a home-cooked meal for her family and these beans were probably on that table. She learned to cook from her mom, Ruth Darnell. She said she rarely measures anything because she learned to add a dash and a pinch and that a quick bite’ll let you know what else it needs. I bet you’ll love these skillet beans this summer with a pone of cornbread, sliced tomato and a green onion!

Skillet Beans

from Becky Cannon

2 lb. Beans strung and broke 1 cup water 2 tablespoons bacon grease Kosher salt Coarse ground black pepper

Heat water, add beans, cover and cook almost dry. Add bacon grease! Salt and pepper to your taste! Simple but so good!

Mexican Potato Casserole

from Rosalba Martinez

“I am Mexican and in love with food and I think that cooking is an act of love!” Rosalba Martinez discovered her passion 33 years ago cooking in her restaurant in Mexico. The Clayton Cafe opened the doors for her for the first time in Rabun County to cook Southern Food. She worked there for 7 years after working at LaPrades (Lake Burton) for 2 years, she was in the kitchen 7 years at Rumor Hazit and 2 years at Fortify Pi. The school nutrition system at RCHS opened the doors for Rosalba for 7 years. She also worked parttime at Life Teen for 12 years. Currently she is a food service coordinator at Life Teen at Covecrest. “I continue to feed my passion for food on the weekends by preparing authentic Mexican food.” 4 poblano peppers 4 potatoes cooked and cut into pieces 2 cups of corn kernels 2 Tbs of olive oil 3 tablespoons of butter 1 teaspoon oregano salt and pepper 2 slice onions julienne 4 cup Manchego or mozzarella cheese 1/4 cup chopped cilantro 1/2 cup sour cream 3 tablespoons minced garlic

In a skillet over medium heat, place the olive oil, the garlic, the onion, the corn and the sliced julienne poblano pepper, salt and pepper. Sauté until the onions are transparent. Place in a glass baking dish, the butter 1/3 of cooked and chopped potatoes, salt pepper and sprinkle oregano. Add a layer of 1/3 of the onions and

chilies sautéed and the corn. Place a layer of cheese manchego or mozzarella, 1/4 cup of sour cream and place another layer of potatoes and continue with onions, cream cheese and repeat this until you have used all of your ingredients. Finish with a cup of cheese. Cover with aluminum foil and bake for 20 min at 350 degrees. Uncover and let gratin (get golden brown) for 5 minutes and sprinkle chopped Cilantro.

Sarah Matheson grew up in Rabun County. She and husband Noel live in the Persimmon community. They have one son named Noel Jr, a daughter-in-law Carla and two fine grandkids, Trey and Tessa. Sarah has been cooking most of her life and she cans the goodies from the garden for eating when winter comes. She learned to cook from her mother and helped in the kitchen growing up like most girls did. When Sarah isn’t working around the house or in the kitchen she enjoys camping and keeping up with friends on Facebook. This Okra Cakes recipe is a new one she is adding to her recipe collection because they turned out really good. Hope you enjoy them! Ginger Bleckley and her husband Doug raised three boys, Scott, Brian and Travis, and I imagine she did a lot of cooking. When the boys grew into men and married, she added three daughter-in-laws and then grand babies began to arrive. Today she has six grandchildren, and now six great grandchildren. Along the way she babysat for many of our children (including mine) and fed our kids good and healthy food. Like any great cook when I asked for a recipe she said “Well I don’t usually follow a recipe and don’t know exact measurements, I just cook.” She agreed to “guesstimate” for us and sent a couple potato recipes, I chose to share her Mashed Potato Casserole recipe, wherever Ginger takes this dish, the bowl comes back empty!

Okra Patties

from Sarah Matheson

Mashed Potato Casserole

from Ginger Bleckley

6 large baking potatoes peeled and cubed 1- 8 oz cream cheese softened 1- 8 oz sour cream 1 stick softened margarine 1 (2. Oz) package slivered almonds toasted 1/2 tsp. Black pepper 1/2 c shredded cheddar cheese

3 cups vegetable oil for frying 1 pound okra, finely chopped I cup finely chopped onion I teaspoon salt ¼ teaspoon pepper ½ cup water I egg ½ cup all-purpose flour 1 teaspoon baking powder ½ cup cornmeal

Heat your oil in a large skillet. In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture. Carefully drop spoonfuls of the okra batter into the hot oil and fry on each side until golden brown, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels. Cook potatoes in boiler filled with salt water until tender, drain well and mash. Combine potatoes, cream cheese, sour cream, almonds and pepper mixing well. Spoon the mixture into a 12x8x2 baking dish, cover and bake at 325 degree oven for 30 minutes. Sprinkle cheddar cheese and paprika on top and bake additional 5 minutes.

Deep Dish Tomato Pie

from Sue Wykle

Sue Wykle is a native of Rabun County. She graduated Rabun County High School in 1974 as Sue Lovell. Growing up part of a large family (6 brothers and 2 sisters), Sue says they had to help and that is how she learned to cook. She and husband Eddie Wykle have two children, Lora Burrell (Levi) and Brent Wykle (Lauren) and one grandson, Jacob, that they adore. Sue loves to cook with her sisters and they all agree she is the best. Everybody loves her Tomato Pie, so she decided to share it with you for this issue. Sue is retired from the Rabun County School System where she worked many years as a Parapro. She loves spending time with her family and friends. ½ lb ground beef 1 medium tomato, peeled and thinly sliced ½ cup chopped green pepper 1 cup shredded, sharp cheddar cheese ¼ cup water

Preheat oven to 375 degrees. Grease square baking dish, 8x8x2 inches. Brown ground beef and drain. Mix sour cream, mayonnaise, onion and ½ cup of cheese; reserve. Mix bisquick mix with ¼ cup of water until soft dough forms. Pat in pan, pressing dough ½ inch up the sides. Layer beef, salt and pepper tomato, green pepper and ½ cup of cheese in pan; spoon sour cream mixture over top. Sprinkle with paprika if desired. Bake until edges of dough are light brown, 25 to 30 minutes.