The Goodwyn Mills Cawood 75 Years Cookbook

Community Table

Recipes and art shared by our employees and their families

Celebrating 75 years. 1947-2022

Community Table

Recipes and art shared by our employees and their families.

This cookbook is dedicated to celebrating our employees, their families, our clients and 75 years of building communities.

Cover photo by Jason Tuinstra

We couldn’t fit everything we wanted into this printing so we decided to create an extended version that lives online. Feel free to download and share the online version with your family and friends.

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A message from our CEO

This is a special year for GMC, as we celebrate our 75th anniversary. Since its founding, GMC has been committed to “building communities” -- a notion we continue to live by to this day. Build ing community can take several different forms, from designing a place from the ground up, to fostering connection where we live, work and play, to cultivating community in our own homes.

We also believe one of the best ways to “build community” is through food. Whether sitting down for a family dinner, tailgating before a football game, enjoying a meal out with friends, or maybe even splitting a favorite dessert -- food brings us together. Meals shared dur ing special occasions, or even in seemingly mundane times, are a way families and friends connect, becoming part of our history and tra ditions.

have been passed down from generation to generation. But they all have one thing in com mon. They bring people together.

To complement these recipes, you’ll find art that has been submitted by the proud parents, grandparents, aunts, uncles and more that make up our team here at GMC. We hope you’ll find some joy in reading through the recipes and their accompanying stories and images.

As we continue to celebrate our history as a company, we look forward to the future and the opportunities we have to continue to build communities that thrive and to leave a legacy of good.

Thank you for joining us at the table.

Enjoy!

For this reason, we wanted to celebrate our 75th anniversary with a collection of recipes from our employees that represent their families’ and the associated memories. Some of the recipes are crowd favorites that seem to win every time they’re brought to the table. Others

Jeffrey Brewer, AIA Chief Executive Officer (CEO)

Photo shared by: Natalie Hobbs

Card by: Sammy Dolan

Shared by: Christina Dolan Savannah, Georgia Environmental

Bacon Cheese Dip

Ingredients:

• 1 (8 ounce) package cream cheese

• ½ cup mayonnaise

• 1 cup grated Swiss cheese

• 2 tablespoons green onions, chopped

Directions:

• 8 slices bacon, cooked and crumbled

• ½ cup fresh Ritz crackers

Soften cream cheese. Then add mayonnaise, Swiss cheese, green onions and mix with mixer. Put in dish and top with bacon and Ritz crackers. Bake at 350° F for 15-20 minutes. Lightly brush olive oil and add a pinch of garlic powder over the top.

Recipe shared by: Kevin Wales Birmingham, Alabama Geotechnical

Hot Spinach and Artichoke Dip

Ingredients:

• 1 (8 ounce) package of cream cheese

• 1/4 cup mayonnaise

• 1/2 cup grated parmesan cheese

• 1 can artichokes, drained and chopped

• 1 package frozen creamed spinach, thawed

Directions:

• 1 tablespoon minced garlic

• 1 teaspoon black pepper

• 1 teaspoon salt

• 1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 350° F. In a mixing bowl, mix together cream cheese, mayonnaise, parmesan cheese, garlic, black pepper, and salt. Add ½ bag of shredded mozzarella cheese (4 ounces). Add in artichoke hearts and spinach. Mix well. Transfer to a baking dish. Sprinkle top of dip with remaining mozzarella cheese (4 ounces). Place in oven and bake at 350° F for 25 minutes or until mozzarella cheese is melted and lightly browned. Remove from oven and serve hot with tortilla chips for dipping. Can also use pita chips, crackers, or toasted bread slices.

I started making this over 15 years ago after having something similar at a restaurant. Now it gets made all throughout football season. My late brother would always request that I bring it to Thanksgiving and Christmas get togethers. It was his favorite.

Recipe shared by: Stephanie Finley Greenville, South Carolina Marketing

Art by: Riley McKeithan

Art

by: Mary Tanner McKeithan

Shared by: Ashley

McKeithan Mobile, Alabama Human Resources

Chuck’s Rattlesnake Eggs

Ingredients:

• 1 pound pork sausage (mild, hot, or sage)

• 1 (8 ounce) package cream cheese, softened

• 1 (4 ounce) can chopped jalapeno peppers or chopped green chiles

• 1 package crescent rolls

• Tabasco or Cholula sauce, if desired

Directions:

Cook sausage. Stir in softened cream cheese and peppers (amount of peppers is a personal preference). Stir in tablespoons of Tabasco or Cholula, if using. Place in refrigerator/freezer to chill (it’s easier to spread). Divide crescent rolls. If you wish, you can cut triangles in half to make smaller eggs. Spread a tablespoon or two onto each crescent roll. Roll up. Bake per package directions. Makes 8 or 16 depending on the size of the eggs.

Recipe shared by: Margie Lambert Montgomery, Alabama Engineering

I wanted to share because Chuck loved to cook and sent these to the Montgomery office several times when he was alive and everyone loved them and because I can’t replicate his Thanksgiving dressing!

Art by: Vivienne (Vivi) McLemore

Shared by: William McLemore Birmingham, Alabama Environmental

Corn Salad

Ingredients:

• 6 ears Silver Queen corn

• 1/2 red onion, diced small

• 1 tomato, chopped

• 1 jalapeño, diced

Directions:

• 1 avocado, diced

• Fresh basil or cilantro

• 1 lime

• Salt and pepper to taste

Cook corn in the microwave with husks on. I usually cook them for about 3 minutes per ear of corn. You will need to do this in batches. Alternatively, you can remove husks and boil the corn in salted water for about 10 minutes. Remove and drain on a dishtowel. While corn cools, dice onion, tomato, jalapeño, and avocado and place in a medium mixing bowl. Cut off corn from the cob and combine with diced vegetables and fruits. Julienne basil or cilantro to your liking and add to corn mixture. Add juice from one lime and salt and pepper to taste. Serve cold.

Recipe shared by: Ashley Morris Mobile, Alabama Engineering

Photo shared by: Andie Gamble

No Knead Rosemary Sea Salt Bread

Supplies:

• Dutch oven

• Parchment paper

• Cling wrap

Ingredients:

• 2 cups bread flour

• 1 cup all-purpose flour

• 1½ teaspoons sea salt

• 1 teaspoon yeast, instant

• 1 tablespoon chopped rosemary plus 1 teaspoon chopped rosemary to go on top

• 1½ cups hot water (not boiling)

Directions:

Combine flour, yeast, salt, and 1 tablespoon rosemary in a large bowl and mix. Stir in water until well combined. Cover with plastic cling wrap and let stand for 8-24 hours. Once the dough has risen or become puffy and dotted with bubbles, transfer it to a well-floured surface and sprinkle with a little flour. Fold dough over several times and shape into a rough ball. Do not knead.

Place cold Dutch oven with the lid in oven and preheat oven to 450° F. While oven is preheating, place dough on parchment paper that has been sprinkled with flour. Sprinkle 1 teaspoon chopped rosemary and 1 to 1½ teaspoons coarse sea salt over the top of the loaf. Score an “X” on top of the bread or whatever design you desire. When oven reaches 450° F carefully lift the parchment paper with the dough and gently place it in the dutch oven. Don’t forget the lid is hot - use oven mitts! Cover with lid and bake for 30 minutes. Remove lid and bake another 15 minutes or until the top is golden brown. Remove from oven and cool on a cooling rack. Serve it up! If not for the main meal it is great for leftover ham or turkey sandwiches.

Recipe shared by: Andie Gamble

Birmingham, Alabama Architecture

I got into bread making one Christmas because it was a sweet and affordable gift to make for all my friends and family. Now, of course I had to do some testers to make sure that the gift I was giving actually tasted good and, in the meantime, I realized it was a very rewarding process that I really enjoyed. The good news is this bread is hard to mess up and the end result is always yummy! I know the idea of making bread might sound daunting, but it can actually be pretty simple and fun. Out of all the different types of bread I have made, this one seems to be the crowd pleaser, so I make sure to bring it to every holiday gathering!

Art by: Bonnie Bragg

Shared by: Lizz Bragg Birmingham, Alabama Engineering

Pimento Cheese

Ingredients:

• 1 (4 ounce) jar pimento peppers

• 8 ounces of shredded cheese (your choice)

• 1 cup Duke’s mayonnaise

• Salt and pepper

Directions:

In a bowl, combine the mayonnaise and the juice from the pimentos. Add cheese and the now-drained pimentos, and stir. Add salt and pepper. Serve cold with wheat thins, tortilla chips, or on white bread.

Recipe shared by: Special Young Augusta, Georgia Disaster Recovery

Photo shared by: Lindsay Smith

Snowman Cheese Ball

Ingredients:

• 1 (8 ounce) package cream cheese, softened

• 1 (8 ounce) package shredded sharp cheddar cheese

• 1/4 cup green onions, finely chopped

• 1/4 teaspoon ground cayenne pepper

Directions:

• 1/2 cup grated parmesan cheese

• 9 peppercorns

• 1 baby carrot

• 2 pretzel sticks

• Fresh rosemary sprigs

• Crackers

Stir together cream cheese, shredded cheddar cheese, green onions, and cayenne pepper. Refrigerate 1 hour. Divide cheese mixture into 3 balls for snowman (1 small, 1 medium, and 1 large). Roll each ball in parmesan cheese. Set aside any remaining parmesan cheese. Arrange snowman laying down on a serving plate with the largest ball at the bottom and the smallest ball at the top for the head. Sprinkle remaining parmesan cheese across snowman, as desired. Decorate with peppercorns for eyes, mouth, and buttons. Chop baby carrot into nose shape for snowman’s face. Add one pretzel stick on each side of the medium size ball for snowman’s arms. Arrange crackers around snowman for serving. Add fresh rosemary sprigs to complete the presentation.

Recipe shared by: Lindsay Smith Nashville, Tennessee Engineering

All of the women in my husband’s family gather together for an ornament exchange in the weeks leading up to Christmas. We all contribute our favorite appetizer or dessert as part of the gathering. This has been my contribution for years now. We always joke about who will be the first to cut into the snowman and ruin the presentation.

Art by: Mae Magley

Art by: Lela Magley

Shared by: Greg Magley Birmingham, Alabama Architecture

Chicken and Dressing

Ingredients:

• 1 large chicken

• 2 pans cornbread

• 6 large eggs

• 8 cups chicken broth (some can be re-used from boiling the chicken, if you do not have enough then it can be supplemented with canned broth but you need 8 cups total)

Directions:

• 3/4 cup onion

• 3/4 cup celery

• Poultry seasoning to taste (about 2 tablespoons)

• Salt to taste

• Pepper to taste

This recipe comes from my Aunt, Lois Welch, in El Dorado, Arkansas. She made it every Thanksgiving and Christmas for as long as I can remember.

Boil chicken in adequate water, salt and pepper. Save broth. De-bone chicken. Bake two pans of cornbread. Crumble cornbread in a large pan. Pour in broth and mix/crumble. Add eggs, salt, pepper, poultry seasoning, onion, and celery. Stir. Mix in chicken. Pour in a pan and cover with foil. Cook at 375° F for 1 hour plus or minus. Remove foil and cook until ready.

Recipe shared by: Charles “Corkey”Welch Atlanta, Georgia Engineering

Arroz con Gandules (Puerto Rican Rice and Pigeon Peas)

Ingredients:

• Olive oil

• 1/2 country ham steak, cubed

• 1/2 green bell pepper, diced

• 1/2 yellow onion, diced

• 2 packets sazón con culantro y achiote

• 2 tablespoons minced garlic

Directions:

• 1 teaspoon oregano

• 1 can gandules verdes (green pigeon peas)

• 1 (4 ounce) can tomato sauce

• 3 cups water

• 2 cups rice

• Cilantro to garnish

In a large pot with a drizzle of olive oil, cook ham, peppers, and onions until vegetables are soft. Add sazón, garlic, and oregano and cook until fragrant. Add gandules, tomato sauce, and water. Mix well and bring to a boil. Stir in rice and cover with a lid. Reduce heat and simmer on low for about 20 minutes, or until rice is done. Mix well and top with cilantro.

Recipe shared by: Charley White Birmingham, Alabama Information Technology

Recipe shared by: Brittany Israel Atlanta, Georgia Environmental

When I made the decision to switch to a vegetarian lifestyle my home chef, aka my husband, also had to make a shift into his weekly recipes and took on this new adventure head on. One of the first recipes we tried was this high protein and tasty enchilada recipe that we now share with friends and family to introduce them to the world of meat free options (usually served with some skinny margaritas!).

Art by: Huck Beach

Shared by: Heather Beach Mobile, Alabama Interior Design

Sweet Potato and Black Bean Enchiladas (Vegetarian)

Ingredients:

• 10 small yellow or white corn tortillas

• 3 cups cubed sweet potatoes (skin on)

• 1 tablespoon coconut or avocado oil (or sub water)

• 1 teaspoon ground cumin

Directions:

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon sea salt

• 2 tablespoons water

• 1 (15 ounce) can black beans (drained)

• 1 cup red enchilada sauce (store-bought)

Preheat oven to 400° F and position a rack in the middle of the oven. Add cubed sweet potatoes to a large baking sheet and drizzle with oil (or water), cumin, paprika, and salt. Toss to combine. Bake for 20-25 minutes or until sweet potatoes are fork-tender and slightly caramelized. Set aside to cool. Reduce oven heat to 350° F.

Add drained black beans to a mixing bowl with roasted sweet potatoes. Add 1/4 cup of enchilada sauce and stir to combine. Wrap tortillas in damp cloth towel and microwave to warm for 30 seconds to make more pliable. (Alternatively, place wrapped tortillas directly on oven rack for a few minutes to heat through.) This will help them become easier to roll. Pour about one half of the remaining enchilada sauce into the bottom of a 9x13-inch (3 quart or similar shaped) baking dish. Spread to coat. Lay one tortilla down in the saucy dish to coat and fill with ~1/3 cup of the filling. Then roll up and lay seam-side down at the edge of the dish. Continue until all tortillas are filled and rolled, adding more sauce as needed to moisten tortillas. Add any remaining filling to the edges of the dish.

Pour remaining enchilada sauce over the top of the enchiladas in a stripe down the middle. Tip: Use less sauce for slightly drier enchiladas. The more sauce you use, the more tender the tortillas will become. Bake at 350° F for 15-20 minutes or until warmed through. Top with desired toppings and serve.

Photo shared by: Rachel Stiver

Polish Pierogi

Potato Filling: (Enough for 1 batch of dough)

• 8 russet potatoes

• 1 onion

• ¼ pound American cheese (you can use slices from the deli, break them into small pieces)

Directions:

Boil potatoes in salted water. Chop onion and brown in a pan with butter. When the potatoes are done, drain and return to pot. Add the American cheese and browned onions. Mash well then allow the mixture to cool completely.

Pierogi Dough:

• 2 cups flour

• ¼ cup sour cream

• 2 teaspoons salt

Directions:

• 1 egg

• Warm water (approx. ½ cup)

Bonus Recipe Halushki:

Do you have extra dough?

Before you take the scraps off your board and toss the left overs, cut the dough into long strips to make noodles. Place your homemade noodles on a baking sheet lined with wax paper and flour. Cover with a towel. When you finish cooking your pierogi add the noodles to the boiling water and cook until tender.

Place flour in a bowl and make a well in the middle. Whisk egg in a separate bowl. Then add the egg, salt, and sour cream into the flour. Begin mixing (I use a fork to mix) and slowly incorporate the flour into the wet ingredients. As you continue to mix and the dough begins to form, slowly add warm water to create a soft dough. When you can no longer mix the dough with a fork, use your hand to knead the dough in the bowl or on a floured surface. Use the heel of your hand to knead thoroughly. The dough should be soft and pliable but not sticky. If you

Cut a head of cabbage into slices and set aside. In a large stainless steel pan, cook onions in butter over low heat. You want them to be soft and translucent but not overly brown. Add cabbage, a little more butter and sauté. Add a small amount of water to the pan and cook with a lid on until cabbage is tender. Add your homemade noodles and toss together well. Season with salt and pepper.

Photo shared by: Rachel Stiver

add too much water and the dough becomes sticky, just add a little more flour.

Return the dough to the bowl and cover with a clean cloth to keep the dough from drying out. Let your dough sit for 10 minutes. After resting, turn dough out onto a well-floured board and knead until smooth. Roll out in a thin sheet about 1/16” – 1/8” thick. The dough will expand during cooking so you want it to be pretty thin. Cut dough into 3” diameter rounds and place roughly 1 tablespoon of filling in the middle. Slightly stretch the dough around the filling, folding your circle in half. You want the pierogi to be full of filling, but too much will make it difficult to get a good seal. Brush a small amount of water on the inside of the edge to help seal the dough. Press the edge firmly together. You can press the edges together multiple ways; my preference is a tart and pastry cutter / sealer. But you can also use a fork or your fingers.

Place the finished pierogi on a baking sheet lined with wax paper and flour. Cover with a towel and set aside while you finish assembling the remaining pierogi. You can re-roll the dough a second time to get additional rounds. The dough will get tough and more difficult to work with. I recommend mixing additional batches of dough as you progress, or just enjoy the extra filling right from the bowl.

When made, drop about 15-20 pierogi into a large pot of salted, boiling water. Cook until the pierogi float to the top, about 3-6 minutes or until the dough is tender. Remove from pot with a large slotted spoon. Continue to cook batches of pierogi in the same boiling water until complete. If the pierogi are not sealed tightly they can open during the cooking process and all of the potato filling will end up in the pot of boiling water.

Pile your masterpiece in a bowl and top with melted butter (you can’t have too much). Serve with sour cream, salt & pepper. You can also add the cooked pierogi to a frying pan with browned onion and butter for a crispy finish.

Recipe shared by: Rachel Stiver Auburn, Alabama Architecture

My family has been making pierogi on Christmas Eve for generations. My mom grew up watching my great grandmother, she learned from her mother and eventually got my sisters and I involved in the process. Since then, our family has grown and a small assembly line has formed. My husband is a self-declared taste tester and supervisor, and both of my brother-in-law’s have joined our tradition. In recent years we have had the privilege of getting our children involved. As toddlers they mainly spill flour everywhere and lick things they shouldn’t but the memories are priceless.

Recipe

Art by: Gus Harris

Shared by: Becky Harris Montgomery, Alabama Finance

shared by: Lauren Faulkner Gallo Birmingham, Alabama Engineering

Slow Cooker Red Beans and Rice

Ingredients:

• 1 tablespoon vegetable or canola oil

• 1 pound dried red kidney beans soaked overnight1 (preferably Camellia brand)

• 1 pound andouille sausage

• 1 yellow onion, diced

• 1 green bell pepper, diced

• 3 stalks celery, diced

• 1 heaping tablespoon minced garlic (or, if you’re like me, measure with your heart)

• 2 bay leaves

Directions:

• 3 chicken bouillon cubes

• 1 tablespoon Worcestershire

• Hot sauce to taste

• 1 teaspoon Cajun seasoning (such as Tony Chachere’s)

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• Water

• Green onions, chopped

• Cooked white rice

Cut andouille sausage into 1/4” - 1/2” slices or half-moons, whichever you prefer. Heat the oil in a large skillet over medium-high heat. Brown the sausage (in batches, if needed). Do not overcrowd the skillet, or the sausage will steam instead of brown. Remove sausage to a plate and set aside. Add the onion, bell pepper, and celery to the same skillet and stir occasionally until vegetables are soft. Right before vegetables are done, add the garlic and cook one to two minutes longer.

Drain beans and add to crock pot along with the sausage, vegetables, bay leaves, bouillon cubes, Worcestershire, hot sauce, and seasonings. Cover with water and cook on low for 8 hours. If you prefer a thicker consistency, mash some of the beans against the side of the pot with 30 minutes remaining. Taste and adjust seasoning as needed. Remove bay leaves and serve with rice and toppings of your choice (green onions, hot sauce, etc.). This recipe is great served with a side of French bread.

1Tip: If you can’t soak the beans overnight, you can do a “quick soak.” Rinse and drain the beans under cool water. Add the beans to a saucepan and cover with several inches of water. Bring to a boil, and boil for one to two minutes. Remove from heat, cover with lid, and let sit for one hour.

Art by: Perry Lucas

Shared by: Katy Lucas Birmingham, Alabama Interior Design

Perloo (Chicken Bog)

Ingredients:

• 1 whole chicken

• 4 cups uncooked rice

• 1 yellow onion

• 14 ounces beef smoked sausage

Directions:

• 8¼ cups of water

• 2 bay leaves

• 2 tablespoons butter

• Mrs. Dash Original Seasoning Blend to taste

Recipe shared by: Shannon Calloway

Greenville, South Carolina Architecture

Cut the whole chicken into quarters (do not remove bones or the skin). Cut the onion into 1/4” thick rings, remove the hearts and cut the rings into quarters. In a large stock pot melt the butter then add the cut onion and cook until the onion is translucent. Add chicken quarters to pot, sear for 2-3 minutes on each side. When searing is done add the 8¼ cups of water and bay leaves to the pot with the chicken and onions. Bring water to a boil. Cover and parboil the chicken for approximately 30 minutes. When the chicken is thoroughly cooked, remove from stock pot, place in a colander to cool.

Bring water back to a boil and add 4 cups of uncooked rice to the remaining broth. It is important to keep the broth made from parboiling the chicken. Return water back to a boil, reduce heat, simmer for 5 minutes. After 5 minutes, turn the heat off and cover the pot until rice is thoroughly cooked. While the rice is cooking, cut the beef smoked sausage into 1/8” thick slices. Once the parboiled chicken has cooled enough to handle, begin tearing or shredding the chicken, removing the skin and bones entirely. When the rice is finished cooking add the beef smoked sausage slices and shredded chicken to the pot and mix in with the rice. Once mixed, place the cover back on the stock pot and let it rest for 10-15 minutes before serving. Serve in a bowl and add Mrs. Dash Original Seasoning to taste.

Old family recipe passed down from generation to generation that originated in the South Carolina low country. This is my favorite comfort food and a hearty meal to serve at a chilly tailgate in late October or early November.

Art by: Kate Smith

Shared by: Lindsay Smith Nashville, Tennessee Engineering

Sausage and Peppers

Ingredients:

• 2½ pounds Italian sausage cut into bite sized disks

• 5 to 6 large green bell peppers, cored, seeded and cut into about 1½ inch pieces

• 3 to 4 large onions cut into about 1½ inch pieces

• Marinara sauce

Directions:

Place sausage, peppers and onions into a large roasting pan and mix. Cover with aluminum foil, crimped around the edges. Bake at 360° F for 60 - 90 minutes (sausage cooked and onions soft and clarified but not limp). For less fat, drain off liquid. For more taste, retain liquid. Add a large jar of any marinara type sauce. Return the roasting pan to the oven loosely covered with foil and continue baking for another 30 minutes or so. Serve over pasta.

Recipe shared by: John Raiford Greenville, South Carolina Engineering

Photo shared by: Brandon Bias Brandon Bias and Ashley Morris at WKRG News announcing the start of the annual American Cancer Society Chili Cookoff.

Brandon’s Competition Winning Chili

Ingredients:

• 2 pounds ground beef

• 1 pound sausage (optional)

• 2 cups onion, chopped

• 1 cup green pepper, chopped

• 2 cloves garlic, minced

• 1 tablespoon chili powder

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• 1 teaspoon salt

Directions:

• 1 teaspoon dried oregano leaf

• 1 (28 ounce) can petite diced tomatoes

• 1 (10 ounce) can mild Rotel

• 1 can beer

• 2 tablespoons Worcestershire sauce

• 1 (28 ounce) can dark red kidney beans

In a large skillet combine ground beef and sausage and cook until browned. Remove and add to a large stock pot or dutch oven. In the same skillet cook onions and green pepper until translucent. Add the garlic for the final minutes. Remove vegetables and combine with the meat in the stock pot or dutch oven. To the meat and vegetables, add chili powder, ground cumin, paprika, salt, oregano, tomatoes, Rotel, beer, and Worcestershire sauce. Stir to mix. Bring to a boil, reduce heat and simmer, uncovered, for one hour or until thickened. After simmering, drain the can of beans and add to the chili. Allow the beans to warm for 10 minutes before serving. Serve with any toppings, such as cheese, sour cream, or cilantro.

Recipe shared by: Brandon Bias Mobile, Alabama Landscape Architecture

Photo shared by: Ashley Congemi

Louisiana Crawfish Étouffée

Ingredients:

• 2 cups long grain white rice

• 7 cups water (divided)

• ¾ cup butter

• ¼ cup all-purpose flour

• 1 large onion (265g), chopped 1/4” sizes

• 3 garlic cloves, minced

• 1 red bell pepper (150g), chopped 1/4” sizes

• 1 green bell pepper (150g), chopped 1/4” sizes

• 2 large stalks celery (125g), chopped 1/4” sizes

• 1 jalapeno (or hot pepper of choice: serrano, poblano, cayenne, etc.)

• 2 pounds Louisiana crawfish tails

• ¾ cup green onions, chopped and divided

• ½ cup Italian parsley

• 1 bay leaf

• 1/8 teaspoon cayenne pepper to taste (optional)

• 1/2 teaspoon dried thyme

• 1/2 teaspoon salt or to taste (divided)

• 1/4 teaspoon black pepper or to taste

• 1/4 teaspoon Cajun seasoning (“Slap Ya Mamma” preferred) or to taste

Pro Tips: Always taste your hot peppers for their heat before adding them to your pot.

Directions:

Combine rice, 1/2 teaspoon salt and 4 cups water in a pot with a lid. Bring to a boil over high heat. Once boiling, stir, reduce heat to a simmer and cover for 11-12 min. While the rice cooks, make the blonde roux. Melt butter in a large skillet over medium heat, add flour, cook and stir with a whisk constantly for 5 minutes until you smell a nutty aroma and the flour appears to be fully cooked. Continue at medium heat and add the trinity (onion, celery, bell peppers and hot peppers too if you are cooking with them) to the roux and stir constantly to mix everything together for 3 minutes. Stir in the garlic, bay leaf, thyme and add half of

1 2 3 4

Defrost and reserve drained juice from crawfish. Cut one inch of the corner of the bag and squeeze all of the juice into a container. Try it spicy.

Do not lift lid during cooking!

Art by: Alton and Amos Pierce

Shared by: Josh Pierce Montgomery, Alabama Engineering

the crawfish juice. Stir well and cook for 2 minutes then add the rest of the crawfish juice. Stir well and cook for another 2-3 minutes. At any time it appears too dry or it needs fluid, add water as required. Add half of green onions and half of Italian parsley. Continue to stir and allow the sauce to reduce slightly, then add 1/4 - 1/2 cup at a time as needed while the trinity softens. Do not add water all at once, only add intermittently. Stir, the consistency will need to be of a loose chowder. Let the pot simmer for a total cooking time of 18-25 minutes. Don’t rush it, let it slowly simmer and develop flavor, add water as needed, you may use less or more than the recipe calls for. Add the crawfish and stir in fully and add lid. Reduce heat to low, cook the crawfish for a minimum of 4-5 minutes, stir every minute, then turn the heat off.

I am from Rayne, LA and grew up on a rice and crawfish farm.

I had a lot of amazing staple meals growing up, but this one for me was my favorite, and in my opinion it is the purest of comfort foods and a constant reminder of home.

Recipe shared by: Ashley Congemi New Orleans, Louisiana Architecture

Art by: Penny Ritten

Shared by: Steve Ritten New Orleans, Louisiana Architecture

Art by: Maceo Ritten

Squash Casserole

Ingredients:

• 8 to 10 small squash or 2 packages of frozen squash

• 2 tablespoons butter

• 1 tablespoon grated onion

• Chicken bouillon

• 1 egg beaten

• 1 cup grated cheddar cheese, divided

• ½ cup sour cream

• 1 dash paprika

• Salt and pepper to taste

• 1 sleeve Ritz crackers

Directions:

Preheat oven to 350° F. Cut squash into small pieces and cook in a medium saucepan with a small amount of water until tender. Drain well and mash to desired consistency. Mix in butter, grated onion, chicken bouillon, and salt and pepper. Fold in well beaten egg and ½ cup of cheese. Fold in sour cream.

Pour mixture into a well-greased baking dish. Crush up a sleeve of Ritz crackers and spread on top of the baking dish. Then sprinkle with remaining cheese, dash of paprika, and butter (if desired). Bake at 350° F for 30 minutes.

Recipe shared by: Corbin Jenkins Charlotte, North Carolina Engineering

Carrot Soufflé

Ingredients:

• 3 pounds carrots

• 1 cup sugar

• 1 tablespoon baking powder

• 1 tablespoon vanilla

• 2 sticks plus 2 tablespoons melted margarine

Directions:

• 6 eggs

• 1½ cups flour

• Powdered sugar

Recipe shared by: Abigail Landry Columbia, South Carolina Architecture

Boil carrots until soft. Drain well and mash. Mix all ingredients until smooth and blended. Pour into large glass dish. Bake at 350° F for 1 hour to 1 hour 20 minutes. Sprinkle powdered sugar on top. Serve hot. Makes 10-12 servings.

Art by: Max Carey

Shared by: Brian Carey Birmingham, Alabama Marketing

Sage Sausage Stuffing

Ingredients:

• 1 pound breakfast sausage (or sage sausage)

• 1 cup onion, chopped

• 1 cup celery, chopped

• 1 tablespoon parsley

• 10 cups dry seasoned stuffing such as Pepperidge Farms Seasoned Stuffing (Cornbread)

• 2 to 4 cups chicken stock

• 2 cups shredded parmesan cheese

• Sage to taste

• Salt and pepper to taste

Recipe

Directions:

Pre-heat oven to 350° F. In a large pan or skillet over medium heat, cook sausage until browned, crumbling. Add sage to taste (if not using sage sausage). Add onions, celery, and parsley. Cook for 5 minutes, or until onion is translucent. Add dry seasoned stuffing in with the vegetable mixture. Pour over 2 cups chicken stock and mix well to combine. Add more chicken stock, as desired, to reach desired moistness. 2 cups total for a drier stuffing, 4 cups for a much moister, denser stuffing (our preference). Mix in 1 cup of the parmesan cheese. Put into a 9×13” pan, top with remaining cheese. Bake at 350° F for 30 minutes covered. Uncover and bake an additional 15 minutes to crisp up top.

Architecture When I moved away from home to attend college in the South, I was not able to get home very often for the holidays over the years. I often would have a friends holiday dinner and would make this recipe as it was a bit of comfort for me as my grandmother and mother always made it growing up. Once I got married and started attending my spouse’s holiday events I continued to make this as it has always been a bit of home for me and to introduce a little different tradition from New England. It is such a simple recipe but very different from the traditional Southern “dressing” and is just a little taste of home during the holidays.

shared by: Gretchen Mager Pensacola, Florida

Potato Casserole

Ingredients:

• 2 pounds hash brown frozen potatoes, thawed

• 1 pint sour cream

• ½ cup melted margarine

• 1 can cream of chicken soup

• ¼ teaspoon pepper

Directions:

• 2 cups grated cheddar cheese

• 1 teaspoon salt

• 2 cups crushed cornflakes

• ½ cup chopped onion

• 1/4 cup melted margarine for topping

Layer in a greased casserole dish, topping with crushed cornflakes and ¼ cup margarine. Bake at 375° F for 45 minutes.

Recipe

shared

by: Rick Franks Franklin, Tennessee Transportation

In Loving Memory

Shawn Leigh Sears Franks

March 1, 1958 - September 7, 2017

Bacon Wrapped Green Beans

Italian Style

Ingredients:

• 3 pounds whole green beans (or 4-5 cans of canned whole green beans)

• 1 pack of bacon

• 1 bottle Zesty Italian Dressing

• Toothpicks

Directions:

If using canned green beans, drain all your cans. Preheat oven to 350° F and grease a casserole dish or baking pan. Place whole green beans in a bowl for easy prep. Cut bacon package in half for large serving size, or in thirds for smaller serving size. Lay out piece of bacon and place 4 - 6 beans on top (or more for larger serving size), then wrap tightly, making sure bacon overlaps. Secure with toothpick and place on baking pan. Repeat with remaining bacon strips and green beans. Squeeze Italian dressing over all the ends of the green beans. Add additional dressing over the bacon for extra flavor. Bake for 25 - 30 minutes until browned and heated through. Serve and enjoy!

Since I was a little girl, it was always a special treat to have these at Thanksgiving or Christmas. At our big Brasington family gatherings, our family was always expected to bring this dish. There would never be any left because my cousin and I would go back for seconds of just these. I started asking my mom to make an extra batch just to ensure there were some left over! Fast forward to my teenage years and I was the designated wrapper! My mom no longer has to make these each year as it has now been passed down to me to bring the Gulino dish and she can spend her time making extra sweet potato casserole and dressing.

Recipe shared by: Kristen Hunt Montgomery, Alabama Finance

Wild Rice and Sausage Casserole

Ingredients:

• 1 box Uncle Ben’s Long Grain and Wild Rice Original Recipe

• 1 pound sausage

• 8 ounces sour cream

• 1 can cream of mushroom soup

Directions:

Prepare rice as directed on box. Brown sausage and drain well. Then combine ingredients and pour into greased casserole dish. Bake at 350° F for 20 - 30 minutes until bubbly. I always double the recipe.

Recipe shared by: Missy Lee Montgomery, Alabama Architecture

Sharkie’s Broccoli Casserole

Ingredients:

• 1 (15 ounce) bag frozen broccoli (no need to thaw)

• 1 can cream of mushroom soup

• 1 can sliced mushrooms

• 1 egg

• “However much you want” shredded cheddar cheese

Directions:

• 2 *very* heaping tablespoons mayonnaise

• 1 bag frozen onions

• 1 sleeve Town House crackers

• 1 stick butter

Generously spray dish to prevent sticking. Mix cream of mushroom soup, mushrooms, and mayonnaise in a bowl. Mix in well beaten egg and “as much as you want” cheddar cheese. Mix in frozen onions (about half a bag) and broccoli. Place mixture into baking dish and smooth out top. Crush sleeve of Town House crackers and cover the top of the mixture. Drizzle melted butter on top of the cracker crumbs. Bake at 350° F until “it bubbles on top and the crackers are brown.”

Recipe shared by: Leslie Hood Nashville, Tennessee Architecture

This is probably my Nana’s most popular holiday recipe. She turned 90 in September and I finally got her to teach me how to make this dish last Christmas. As you can tell from the instructions, she doesn’t really use measuring cups or work from a recipe. If she is making it for her grandkids, she pretty much uses the entire bag of shredded cheddar cheese and cuts back on the onions because her 35 year old grandchild is still “grossed out” by them.

Note: “Sharkie” is the nickname my Papa gave her and I liked it so much that I decided to start calling her that, too.

Photo shared by: Leslie Hood

Art by: Maryn Manci

Shared

by: Andrew Manci Franklin, Tennessee

Transportation

Peach Cobbler

Ingredients:

Filling:

• 8 sliced medium-sized peaches or 1-2 cans of peaches (drained)

• 1 stick butter

• ½ cup sugar

• 2 tablespoons flour

• 1 pinch salt

• ½ cup water, juice, or rum!

Directions:

Crust:

• ½ stick butter

• ½ cup sugar

• 1 cup flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ cup milk

Recipe shared by: Kim Lewis Atlanta, Georgia Marketing

Every family has a recipe of a dish that is made very well in their household, a dish that we slave over to get ‘just’ right! My perfected dish, that I prepare for my favorite friends and family, is Peach Cobbler.

Peel peaches (if fresh) and slice into smaller pieces. Mix all of the filling ingredients in a pot over medium heat. Melt the butter for the crust and combine the rest of the ingredients. The consistency will look like batter. Pour the filling in a greased glass square pan, then pour the crust on top of the filling. Bake for 1 hour at 350° F. Serve with vanilla ice cream. Yum!

The original recipe was taught to me by my Aunt Francine. She is the best baker in our family. I come from a family of farmers, cooks, housekeepers, chauffeurs, nannies, teachers and hairdressers. Most of our dishes are cooked for birthdays, church functions, funerals and weddings.

So, with great pride, let me share with you my family Peach Cobbler recipe.

Grandma Evelyn’s Mandel Bread

Ingredients:

• 1 stick butter or margarine (1/2 cup)

• 1 cup sugar

• 2 eggs

• 1/2 teaspoon almond extract

• 1 teaspoon vanilla

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ cup chopped almonds, walnuts, or pecans

Directions:

Preheat oven to 350° F. Cream butter and sugar. Add eggs and flavorings and mix. Stir in flour sifted with baking powder. Add nuts. Mixture will be stiff. Grease a 13x9 inch cookie sheet. On sheet, form dough into 3 thin loaves with spoon. Bake at 350° F for 30 minutes. Remove from the oven and while hot, slice into biscotti sized pieces. Put the pieces back on the cookie sheet on their side. Return to oven and bake for 10 more minutes. Makes 50 slices.

Recipe shared by: Becca Pick Greenville, South Carolina Administration

This is my grandmother’s Mandelbrot, mandel bread, cookie recipe. No matter what other desserts were at a family event her mandel bread would disappear first, and some would hide some of it to save for later.

Art by: Lillian Harper

Art by: Silas Harper

Shared by: Jason Harper Huntsville, Alabama Engineering

Harper Family Date Balls

Ingredients:

• 2 sticks butter

• 2 (8 ounce) packages chopped dates

• 1 cup sugar

• 1 cup pecan pieces

• 1 teaspoon vanilla flavoring

• 2 cups rice crispies

• 1 box powdered sugar

Recipe

Directions:

Mix butter, sugar and chopped dates in a medium saucepan or skillet over medium heat. Stir constantly to prevent sticking. Cook until butter, sugar and dates have combined well and the mixture has thickened. (Do not overcook as mixture will harden quickly). Remove from heat and add vanilla flavoring and nuts. When slightly cooled add rice crispies. Cool and roll into balls and dredge in powdered sugar. Store in airtight container. Makes about 60 balls.

This is a family favorite that “The Grand” (Jason’s mom) prepares each Christmas. It is one of our family’s favorites as well and we make each year in our own home.

shared by: Jason Harper Huntsville, Alabama Engineering

Art by: Jade Lancaster

Shared by: Justin Lancaster Birmingham, Alabama Marketing

Chocolate Fudge Pudding Cake

Ingredients:

• 1 cup sifted flour

• 2 teaspoon baking powder

• 1 teaspoon salt

• 2/3 cup sugar

• 6 tablespoons cocoa (divided)

• ½ cup milk

Directions:

• 2 tablespoons melted butter

• 1 teaspoon vanilla

• ½ cup chopped pecans (optional)

• 1 cup brown sugar

• 1½ cups boiling water

Recipe shared by: Carla Young Montgomery, Alabama Architecture

This was handed down from my mother. It is easy for children to make and requested at every family get together.

Sift together flour, baking powder, salt, sugar, and 2 tablespoons cocoa. Add milk, butter, and vanilla. Mix until smooth. Add pecans. Pour into a greased shallow 1 quart baking dish. Mix brown sugar and remaining 4 tablespoons cocoa and sprinkle over cake mixture. Pour 1 ½ cups boiling water over the mixture. Bake at 350° F for 40 minutes. When done there will be a chocolate cake with a chocolate pudding on the bottom.

Photo shared by: Carla Young Christmas Plates

Art by: Emilia Hall

Shared by: Jill Hall Birmingham, Alabama Interior Design

Oatmeal Cookies

Ingredients:

• 1 cup butter room temperature

• 1 cup white sugar

• 1 cup brown sugar

• 2 large eggs, well beaten

• 1 teaspoon vanilla

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1½ cups all-purpose flour

• 3 cups quick oatmeal

• 2 cups raisins (or nuts or coconut)

Directions:

Cream together butter, white sugar, and brown sugar in a large bowl. Add beaten eggs and vanilla. In a separate bowl, mix together salt, baking soda, flour, and oatmeal. Slowly mix the dry ingredients into the large bowl of creamed ingredients. Fold in the optional raisins, if using. Use a tablespoon and drop cookie dough onto baking sheet. Do not overcrowd the cookies. Bake at 375° F for 10-12 minutes. Let cool on baking sheet then transfer to cooling rack.

Recipe shared by: Tina Gonzalez Sarasota, Florida Architecture

Lemon Squares

Ingredients:

• 1 box lemon cake mix

• 1 egg

• 1 stick butter, melted

• 1 cup chopped pecans

• 1 (8 ounce) package cream cheese, softened

• 2 eggs

• 1 box confectioners sugar

• 1/2 teaspoon lemon extract

Directions:

Mix together cake mix, one egg, butter, and chopped pecans. Press into greased 9x13 inch Pyrex dish. Mix together remaining ingredients and pour over cake mixture. Bake at 350° F for 30-35 minutes. Do not over bake. Let cool completely, cut into squares.

Recipe shared by: Kevin Laird Greenville, South Carolina Engineering

Mama’s Blueberry Crunch

Ingredients:

• 1 (16 ounce) can crushed pineapple, undrained

• 3 cups blueberries, fresh, canned, or frozen (thawed)

• 1 cup sugar, divided

• 1 package yellow cake mix

• 1 stick butter, melted

• 1 cup chopped pecans

Directions:

In a greased 9x13 pan, spread undrained pineapple. Sprinkle blueberries over pineapple. Over blueberries, sprinkle ¾ cup of the sugar. Sprinkle dry cake mix over ingredients in pan and pour melted butter over cake mix. Sprinkle remaining sugar over ingredients. Top with chopped pecans. Do not stir. Bake at 350°F for about 45 minutes.

Recipe shared by: Judy Jones Montgomery, Alabama Transportation

Art by: Alex Dolan

Shared by: Christina Dolan Savannah, Georgia Environmental

Cream Cheese Pound Cake

Ingredients:

• 3 sticks butter, room temperature

• 1 (8 ounce) package Philadelphia Cream Cheese, room temperature

• 3 cups sugar

• 6 eggs

• 3 cups cake flour

• 3 tablespoons vanilla

Directions:

Cream butter, cheese, and sugar together. Add one egg at a time, beating well after each addition. Add flour and vanilla. Mix well. Spoon batter into a large greased and floured tube or bundt pan. Bake in a preheated 275° F oven for exactly 2 hours if your oven cooks true. Makes 1 large cake or 2 small cakes.

If properly cooked, there should be a creamy layer, about 1/4 inch thick under the top crust. The cake is still fantastic even if you don’t get the creamy layer.

Recipe shared by: Tammy Huff Vernon, Alabama Engineering

Christmas Shortbread Cookies

Ingredients:

• 1 cup butter, softened

• ¾ cup powdered sugar

• 2 teaspoons vanilla extract

• ½ teaspoon almond extract

• 2 cups flour

• ¼ teaspoon baking powder

• ¼ teaspoon salt

• ¾ cup dark chocolate chips

• ½ cup peppermints, crushed

Photos shared by: Gable Stubbs

Directions:

Whisk butter until creamy. Add in powdered sugar and continue whisking until smooth. Mix in vanilla and almond extracts until well combined. In a separate bowl, combine flour, baking powder, and salt. Slowly add flour mixture to butter mixture until well combined. Divide dough in half and place in between two pieces of parchment paper. Roll out each half until about ¼ inch thick, and move to refrigerator. Chill at least one hour.

Preheat oven to 350° F. Remove dough from refrigerator and cut into desired shapes. We like to use a 2- inch circle cookie cutter. Place cookies onto baking sheets lined with parchment paper. If any dough is left over from cutting, re-roll it between the parchment paper and chill for another 30 minutes before cutting out more cookies. Bake cookies for 12-15 minutes, or until edges are starting to brown. Allow to cool before adding toppings. Melt dark chocolate chips in microwave at 30 second intervals, stirring in between intervals, until melted. Spoon or drizzle chocolate onto cookies. Sprinkle with crushed peppermints. Allow chocolate to harden at room temperature.

Recipe

shared by: Gable Stubbs

Charleston, South Carolina Architecture

My daughter is the baker in our house and every year she creates a variety of different cookies and treats for neighbors and family. The entire family participates by being “helpers” with different parts of the process. Whether that is mixing, packaging, or in my case, cleaning up. The cookies have become so popular that people put in a request prior to the holidays.

Granny’s Chess Pie

Ingredients:

• 1½ cups sugar

• ½ stick butter, melted

• 3 eggs

Directions:

• 1 teaspoon vanilla

• 1 tablespoon vinegar

Recipe shared by: Kaitlyn Bates Nashville, Tennessee Administration

In a large bowl hand mix all ingredients for the chess pie filling. Whisk together until everything has been well blended and pour mixture into pre-made pie crust. Bake on 325° F for 1 hour until golden brown on top.

I was first introduced to this recipe by my beautiful Granny, Nancy. Some of my earliest memories are the two of us in her kitchen and her baking while I sat on the countertop eagerly waiting to lick the spoons. Baking with her has inspired me throughout the years to explore the world of cooking and be adventurous to create my own recipes. Many of my Granny’s incredible recipes have been published in cookbooks all over the South. While she is no longer with me, I can still hear her laugh and gentle directions guiding me as I cook and I aspire to bring that same warmth and happiness to the tables of my friends and family.

Photo shared by: Kaitlyn Bates

Celebrating 75 years. 1947-2022