Ingredients

• 1 cup ground, self-rising cornmeal
• 1¼ – ½ cups buttermilk
• 1 egg
• 1 teaspoon salt
• 1 – 2 tablespoons sugar
• 2 tablespoons fat (oil or shortening)

Instructions

Preheat oven to 450°F. Grease iron skillet with fat and place in heating oven. Combine cornmeal, salt, soda and stir. Add egg and buttermilk and mix well. Pour batter into iron skillet and bake for 20 – 25 minutes or until golden brown. Turn bread out onto a plate and cut into wedges. Traditionally, cornbread is served hot with butter.

Instructions

Cream butter and sugar together and mix with other ingredients in the order given. Drop with a teaspoon onto a well-greased cookie pan, far enough apart to allow spreading while baking. Bake in a 325°F oven for 7 – 10 minutes. (Yield: 7 dozen)

Instructions (Chocolate Roll)

Preheat oven to 350°. Line one 15½ × 10½ inch jelly roll pan with parchment paper and grease and flour lightly. Separate the eggs. Beat the whites until stiff and gradually add 1/4 cup sugar. Cream ½ cup of sugar with egg yolks and stir in vanilla. Sift the cocoa, baking powder and flour together and add to egg yolk mixture. Carefully fold in beaten egg whites. Evenly spread the batter into the prepared pan. Bake at 350° for 20 minutes, or until cake springs away from sides of pan. Let cake cool for 5 minutes. Turn cake onto a towel sprinkled with confectioner’s sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely. Unroll cake and spread with the whipped cream. Roll again, frost with chocolate frosting and sprinkle with chopped nuts.

Instructions (Frosting*)

Beat egg white until stiff. Boil sugar and water until reaches soft-ball stage (a drop will form a soft ball in a cup of cool water). Stir in cocoa, cool slightly and fold gradually into beaten egg white.

Mrs. Willie P. Gramling
Orangeburg’s Choice Recipes

* Mrs. McKay usually sprinkles with powdered sugar instead of using the frosting.

Instructions

In a heavy-bottom saucepan, melt the chocolate and butter over very low heat. Stir occasionally until smooth. Remove the chocolate from the heat and whisk in the egg yolks until blended. Immediately pour the mix­ture into a large bowl.

Meanwhile, beat the egg whites with the cream of tartar until stiff. With a whisk, fold 1/3 of the egg whites into the chocolate mixture to lighten it. Using a rubber spatula, fold the remaining whites into the chocolate mix­ture until smooth. Refrigerate at least 2 hours or until set.

Prepare the crêpes. Allow the crêpes to cool completely. Once the mousse is set, you can fill the crêpes. Top with fresh fruit, ice cream, powdered sugar or fruit sauce as desired. Enjoy!

Carolina Gold Rice became a commercial staple grain in the coastal lands of Charles Towne in the Carolina Territory by 1685. Possessing superior flavor, aroma, texture and cooking qualities (and a beautiful golden hue in the fields), Carolina Gold rice brought fortunes to those who produced it and created an influential culture and cuisine in the city of Charleston.

Clemson University began growing Carolina Gold rice for sustainable farming research in 2001 for the Carolina Gold Rice Foundation. Today there are 60 acres planted of this near extinct heirloom rice along the South Carolina Coast.

Find Carolina Gold Rice at Charleston Cooks!, Middleton Place Museum Shop and online at www.charlestonfavorites.com and www.carolinaplantationrice.com.

Instructions

1. Turn rice into medium bowl and cover with cold water. Soak 1 hour. Drain through fine mesh colander and rinse. Set aside.
2. Heat oven to 200°. Fill large bowl halfway with water and ice cubes and set aside.
3. Bring 4 cups water to a boil in heavy-bottomed 2-quart saucepan. Add rice, stir once, cover and return to a boil. As soon as water boils uncover pot and reduce heat. Simmer gently, stirring occasionally, until rice is just tender, about 5 minutes. Drain through colander. Turn rice immediately into ice water and swirl with fingers to chill. Drain well.
4. Spread rice evenly over rimmed sheet pan. Dry in oven, turning gently from time to time, 10 minutes. Dot with butter and season with salt and pepper. Return to oven until butter has melted and rice is hot, about 5 minutes more. Serve immediately.

Makes 3 cups

Information courtesy of the Carolina Gold Rice Foundation. For more information, contact them at www.carolinagoldricefoundation.org or by calling 843-709-7399.

Ingredients

• 2 large bunches greens
• Lean ham or lean pork for seasoning
• 8 cups water
• Salt to taste
• Pepper to taste
• 1 tablespoon sugar

Instructions

Prepare water and seasoning, bringing to simmering boil. Remove any wilted leaves, cut off bottoms and wash greens leaf by leaf several times to remove any grit. Cut greens by slicing crosswise in strips. Add greens and any meat to water. Add sugar. Cover and cook on medium for about 1 hour.

Frogmore Stew, also known as the Lowcountry Boil, originated in the 1960s on St. Helena Island, near Beaufort, South Carolina. In the 1980s, however, the postal service abolished the name Frogmore, because Frogmore is only one of several St. Helena Island communities, changing the name of the popular dish to Lowcountry Boil.

When serving Lowcountry Boil, be sure to have plenty of napkins and newspapers ready. This is a messy dish; you’ll need a whole handful of napkins. The suitable way to serve this dish is on newspapers, making this cleanup an easy task for everyone.

Instructions

Pour can of beer, fresh lemon, and bag of Old Bay Seafood seasoning into a stockpot with 5 quarts of water. Bring to a boil and add the small potatoes. Let boil for around 8 minutes. Then, add the ears of corn, and the Kielbasa sausage. Let that cook for approximately 3-4 minutes. Add the shrimp into the pot. As soon as the shrimp turns pink, drain the pot and dump the stew out onto the table covered in newspaper.

Recipe from Mary Lisa Grumman

Nathalie Dupree is the author of ten cookbooks, eight of which are hard backs, selling over half a million copies, and host of three hundred television shows, which have aired on PBS, The Learning Channel and The Food Network for over fifteen years. Find her cookbooks in most local bookstores or visit www.amazon.com.

Instructions

Bring the milk and water to a simmer in a heavy-bottomed non-stick saucepan over medium heat. Add the grits and the garlic and bring just to a boil. Cook until soft and creamy, adding heavy cream as needed to make a loose, but not runny, mixture. Add as much butter and cheese as desired, stirring to make sure the cheese doesn’t stick. Add the shrimp and cook a few minutes more until pink. Fold in the washed and dried greens and remove from the heat. The greens will cook in the hot grits. Serve in a chafing dish for a party or individually for an appetizer or main course.

Variation: Add enough cream to the grits to make them the consistency of a dip. Chop the shrimp and the greens before adding to the hot grits and serve with crisp tortilla chips.

Ingredients

• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1 cup milk
• ½ teaspoon salt
• 1/8 teaspoon pepper
• ½ cup sharp cheddar cheese, grated

Instructions

Melt margarine in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually stir in milk and cook over medium heat, stirring until thick. Add salt, pepper, and cheese. Stir until cheese melts.

Instructions

Scald milk in a large 6 quart saucepan. In large bowl, beat together egg yolks and salt. Add 3 cups of the hot milk to the egg yolks slowly while stirring constantly. Return this mixture to the milk in the pan. Add sugar and keep stirring while cooking at medium heat. When mixture coats the spoon or just starts to boil, remove from heat. In most cases, the mix will be lumpy. Strain out the lumps as you pour into freezer canister; add chopped MoonPies and freeze.