FLASHBACK to February 2010 Rabun Recipes – Here Come the Brides

By Jean Emhart

I stopped by the Laurel office to hand in my December article and I was telling Tracy that we had just returned from Florida where 20 of us attended my granddaughter’s wedding. Cassandra (Sandy) was married on the beach on Siesta Key which is off the coast of Sarasota. Her daughter Evangellan was her Maid of Honor. Her father, my son Steve, walked the bride up the aisle of sand to the altar. A circle of flowers surrounded the alter and rose petals were sprinkled within the circle. We all enjoyed a lovely dinner afterward at a restaurant suggested by Sandy’s friend who resides in Sarasota. I thought I would never feel the sand between my toes again and was so thankful that I could experience this once more. This beach is known to have the whitest sand along the Gulf of Mexico due to the quartz it contains. As I related all of this to Tracy, she asked about my wedding which took place in 1946 at the end of World

Jean Stevenson was married to Harry Emhart in Philadelphia, Pennsylvania. It was Harry’s work as a dye chemist that brought them to Rabun County. While subsequent employment transfers took them elsewhere, it was to Clayton they returned when the opportunity arose.

War II. My wedding was formal and was held in my church as most were in those days when “Johnny Came Marching Home.” I was telling Tracy that we were still under some rationing in 1946. Many of our neighbors saved their sugar coupons so we could have our wedding cake made by our favorite Germany bakery – Spoenlines. They also passed their shoe coupons along to me so that I could complete my trousseau.

As I walked down the aisle on my daddy’s arm. Harry was waiting at the altar with his groomsmen and he mouthed the words, “Hurry up!”. He told me afterwards that he was afraid I would change my mind. But I guess that thought never entered my mind as we had 55 years together before he went to his heavenly home.

Our reception was held at Beck’s on the Boulevard in Philadelphia. Tracy asked about the menu and as best I can remember, we had salad, shrimp bisque, a relish tray, roast beef with potatoes and carrots, asparagus and hot hard rolls with butter. They were nice and crunchy and crumbled when you broke them apart – delicious! They were made by our favorite Jewish bakery, Bogoslafky’s. We, of course, had a beautiful tiered wedding cake.

After the festivities the bride and groom went home to change into our

“going away” outfits. I wore a royal blue gabardine suit which had puffed sleeves and was buttoned at the cuffs with pewter buttons. It was belted with a thin, red lizard belt. My shoes and bag matched and the bag was trimmed in tortoise shell. It was very formal.

Much to our surprise when we returned to the restaurant, everyone was walking around on chairs as the kitchen had started to flood. I don’t know how, but we took it all in stride and were glad it didn’t happen earlier. One of our friends remarked that it was the driest (no alcohol served) wettest wedding he had ever attended.

We spent our wedding night in a hotel in downtown Philadelphia and headed to Niagara Falls the next day. Since it was October, the weather turned colder during the night and we decided we needed to stop by our homes for warmer coats. Another friend saw us and he was coming home from the bakery with their breakfast rolls and asked if I was coming home to mother already.

We enjoyed all that Niagara Falls had to offer – Riding on the “maid of the Mist”, walking under “Dry Falls” and exploring the area. The falls were awesome and when we returned 40 years later we were surprised to see the erosion the falls and the weather had played on them. We purchased some china at The Rock Hill House on our honeymoon. I saved a sales slip for our album and it shows we paid $3.00 for two plates. Imagine! I still display them in my breakfront and wonder what they are worth today.

As I was coming our of our honeymoon cottage one morning, I tripped over a rock and tore a ligament. I couldn’t even put my hose on. Embarrassing? Yes!

Thank you, Tracy, for suggesting the material for this month’s Laurel. It was such fun reminiscing as I looked through our wedding pictures and relived the memories. Two entirely different weddings – both charming in their own way. I wish many happy years together for Sandy and Brian.

Now as you prepare your roast beef for your family, here a few twists to try…

Jean Emhart was a dear friend to the Laurel and to me. I enjoyed spending time with her. She was very poised, polite and gracious. She remarked to me again and again how much she missed Harry.When I was notified of her passing in 2013, I couldn’t help but think that she was not only in the presence of her Savior but reunited with Harry. Jean wrote the Rabun’s Recipes column for many years visiting in the homes of many Rabun County families to gather great recipes to share with our readers. She was a treasure to all who knew her and is missed by all.

Scalloped Asparagus Casserole

1 can or package of asparagus

Parmesan cheese

Butter

Salt to taste

I cup cracker crumbs

1 can frozen shrimp soup, thawed

½ cup milk

Place a layer of asparagus in a buttered 1 quart casserole dish. Sprinkle lightly with cheese; dot with butter. Salt lightly and sprinkle on a layer of cracker crumbs. Repeat layers until all is used. Dilute soup with milk; pour over casserole. Bake at 350° for 30-45 minutes. Yields 6 servings.

Apricot Carrots

2 ½ cups thinly sliced carrots

1 ½ tablespoons butter

¼ tablespoon apricot preserves

¼ teaspoon grated orange rind

1 teaspoon fresh lemon juice

1/16 teaspoon nutmeg

Salt to taste

Steam carrots until tender. Drain. (Carrots may be cooked in microwave for 6 minutes or until just tender). Combine with butter, preserves, orange rind, lemon juice, nutmeg and salt in small saucepan. Heat until preserves are melted. Pour mixture over carrots. Serve immediately. (Recipe from Second Round: Tea-Time at the Masters® published by The Junior League of Augusta, GA, Inc.)

Crab-Shrimp Bisque

3 tablespoons butter

2 tablespoons shopped green onion

3 tablespoons flour

1 ½ cups milk

½ teaspoon pepper

1 tablespoon tomato paste

I cup heavy whipping cream

8 ounces crab meat

4 to 8 ounces small cooked shrimp

1 tablespoons sherry

Heat butter over medium-low heat. Add green onion and saute until tender. Blend in flour. Cook, stirring, for about 1 minute. Slowly stir in milk, cooking and stirring until thickened. Add pepper, tomato paste, and heavy cream. Stir in the crab, shrimp and sherry. Bring to a simmer. Serve hot. Serves 4 to 6.