The following is taken from
Warren Steele's web page of recipes at
http://www.mcsr.olemiss.edu/~mudws/dinner.html
A favorite activity at Sacred Harp
singings is the sharing of a sumptuous Dinner on the
Grounds, where local singers and community members spread a
feast of home-made dishes to fortify and delight visiting
singers. For a sample of the rich fare, you can try a few
local
delights below, view
more recipes from Doug Allison, or sample the Sacred
Harp cookbook,
Blessings at Noon.
Adapted from A Mississippi Cookbook
Potato
3 cups cooked, mashed sweet potato
half cup sugar
half teaspoon salt
2 beaten eggs
half stick butter
half cup milk
half teaspoon vanilla
Mix in order, in a two quart casserole.
Crust
one cup brown sugar
one-third cup flour
one stick butter (not oleo)
one cup shelled pecans, chopped coarse
Mix first three ingredients, then add nuts,
spread over casserole and bake 35 minutes at 350 F.
from Josie (Harper) Hyde, Haleyville, Alabama.
Cake
1 cup oil
1 and a half cups sugar
2 beaten eggs
2 ounces red food coloring
2 tablespoons cocoa
2 cups plain flour
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
1 cup buttermilk
Cream oil, sugar, and eggs. Make a paste with food coloring
and cocoa and add to mixture. Add flour with buttermilk,
vinegar, and vanilla, alternately add soda, and blend lightly.
Bake in two greased and floured 8-inch pans for 30 minutes at
350 F. (Layers may be split to make four layers.)
Icing
8 ounce block cream cheese
one-half stick butter or oleo
1 teaspoon vanilla
one box confectioner's sugar
Blend first three ingredients, then add sugar gradually.
Spread over cooled cake and top with nuts, cherries, dried
fruit, or coconut if desired.
Cleo Hawkins, in The Calhoun County (Miss.)
Journal
one cup sugar
one cup persimmon pulp
2 cups self-rising flour
2 eggs
one cup raw shredded sweet potato
2 cups milk
1 teaspoon cinnamon
1 tablespoon melted butter
Combine flour, sugar, and cinnamon and mix well.
Stir in eggs and milk, add remaining ingredients
and mix well. Pour into greased 13x9x2 inch pan.
Bake 45 minutes at 320 F.
Cleo Hawkins, Bruce, Mississippi, as told to Suzanne
Flandreau
two cups chopped dried apples
sugar
cinnamon
biscuit dough
shortening (Crisco)
Cook up about two cups of chopped up dried apples in a
little water, sweeten to taste, add a little cinnamon
if you like it.
Make biscuit dough from your favorite recipe. Divide it
into one-inch balls and roll them very thin. Cleo used
a small liniment bottle as a rolling pin.
Heat Crisco in a skillet to a depth of about 1/8 inch.
It should be hot but not smoking. Crisco gives the authentic
flavor.
Put about two tablespoons of the apples on a biscuit circle,
fold it over and pinch the edges together securely so that the
filling doesn't fall out during frying. Fry in the hot oil until
brown (but not over-brown) on both sides. Make sure the crust is
cooked through. Drain on absorbent paper.
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