During a recent recipe search, I realized that many of my “go to” recipes are named for friends or family. Recipes with titles such as Linda’s Tomato Soup, Vicki’s Brisket or Turner’s Pound Cake fill my collection. And I am not alone in including names in recipe titles. Why do I name these recipes? Why do we name recipes that way? Upon some reflection, I realized that by naming the recipes that way we have an easy way to remember a delicious food, but more importantly, it is a way to preserve a special memory – a food memory.
A quick Google search defines food memory as “the taste, smell, and texture of food that can be extraordinarily evocative, bringing back memories not just of eating food itself, but also of place and setting.” Naming my recipes after my dear friends helps solidify these memories recalling floods of great fellowship and fun.
One of the sweetest things my son has ever told me was when he walked in the house one day after I had been baking gingerbread. He inhaled and said that our house smelled “just like Christmas.” He did not realize it, but I had created a food memory in his mind of our fun times at Christmas baking gingerbread.
These are a few of my recipes and each has a special food memory to go with it.
Linda’s Tomato Soup
Linda Lambeth shared this delicious soup recipe with me after she prepared it for a large church gathering. She is a beautiful lady, amazing hostess, fantastic gardener; and one of the best cooks I know. One of my favorite ways to serve her soup is to invite friends for dinner and allow them to build their own grilled cheese sandwich. Spread out a good variety of breads, cheeses, and toppings; then serve each guest’s grilled sandwich along with a cup of this delicious tomato soup.
3 cans tomato soup
5 cups chicken broth, preferably homemade
2 large cans of tomatoes, crushed with garlic (or I use fire roasted)
1 bunch of green onions, finely chopped
1 stick butter
Sauté onions with butter for about five minutes. Add 1 tsp kosher salt (or less to reduce sodium), 1/2 tsp Tabasco, and 1/2 tsp black pepper. Add in all the tomatoes, broth, and soup. Bring to a simmer and cook for about 20 minutes.
Add fresh or dried basil at the end. Best made the day before.
Pa’s Pimento Cheese
When I first moved to Jackson, I lived with a close friend by the name of Julie Yoste. I think she and I laughed and survived more adventures than almost any two people I know. Her sweet father would always bring us this delicious pimento cheese packed into old mayonnaise jars. It is simple and delicious, and it brings back so many fun memories of my early days in Jackson. We were both fresh out of college and unfamiliar in the kitchen, so this pimento cheese would sustain us for days.
4 lbs. extra sharp cheddar cheese
1 lb. velvetta cheese
¾ - 1 cup mayonnaise
3 small jars chopped pimentos, drained
½ - 1 T freshly ground black pepper
1 tsp salt
1 tsp season salt
½ tsp cayenne pepper
2 T worcestershire sauce
1 tsp hot sauce
1 tsp garlic powder
1 tsp Cajun seasoning
Grate cheese and add drained pimento, seasonings and mayo. Mix well and store in refrigerator for two to three weeks. We always liked it very spicy so adjust seasoning to taste.
Shirley’s Chicken Salad
Years ago, I worked with one of the sweetest ladies in the world named Shirley Stribling. She was always quick to share a smile and a recipe. At that time, I had never tasted chicken salad with grapes or fruit in it. Her chicken salad was amazing and I have always considered it to be one of the best recipes. Shirley passed away about a year ago, but whenever I make this recipe, I can still see her sweet smile and sparkling eyes.
5 to 6 boneless skinless chicken breast, boiled with a bay leaf and a pinch of salt for about 10 minutes
1/2 cup slivered almonds, slightly toasted
1 can pineapple tidbits, mashed into small pieces, juice reserved
1 cup red or green grapes, cut in half
½-1 cup mayonnaise
Once the chicken has cooked and cooled, finely shred. Use some pineapple juice and mix with the mayonnaise to form a thick dressing, toss with chicken and the remaining ingredients. Chill and serve with crackers. Feel free to add salt, pepper, or curry powder to your taste.
Andy’s Salad
Andy was my aunt who lived in Clarksdale. One thing I grew up to know and appreciate is that that the people from the Mississippi Delta can cook. Our family makes this delicious salad for most holiday dinners.
For the dressing:
1/3 cup oil
1/4 cup red wine and garlic flavored vinegar
1 tsp dry mustard
1/4 tsp ground red pepper
1/2 tsp paprika
The juice of one lemon
½ tsp Worcestershire sauce
1 clove of garlic, finely minced
1/2 cup crumbled blue cheese.
Thoroughly combined all ingredients and store in the refrigerator for several days.
To assemble salad:
Wash and dry a large head of lettuce a platter or salad bowl. Top with a few slices of red onion rings, one jar of marinated artichoke hearts (drained), one chopped avocado, one chopped tomato, and one can of anchovies, drained and patted dry (the anchovies are optional but our family loves them!)
Toss all salad ingredients with dressing and top with croutons when ready to serve
Vicki’s Brisket
My husband and I have had the blessing and pleasure to be a part of a supper club for almost 20 years. We all started out as new families and neighbors, and have stayed together through thick and thin. Vicki Swayze has made this delicious brisket many times for dinner and it is always a big hit. It is tender and juicy and provides a lot of yummy juice. The brisket is perfect served with mashed potatoes or hash brown casserole.
10 lb. brisket
2 cans beef consommé
½ cup lemon juice
1 ½ cups soy sauce (can substitute low sodium soy sauce)
5 cloves garlic, mashed
1 T liquid smoke
Combine all ingredients in large roasting pan. Place brisket fat side up. Cover tightly with foil and allow to marinate in refrigerator for 24-48 hours. Take out of the refrigerator for a couple of hours before baking. Place pan in 300 degree oven for about seven hours (or 40 minutes a pound). After cooking, allow meat to rest for 20 minutes and then trim off fat. Slice meat against the grain and put back in juices.
Turner’s Chocolate Pound Cake
This pound cake is named for one of my favorite preschool students, Turner Jones. Every time I make it, I can still remember the day he and his mother brought the cake in to celebrate my birthday. He was so cute and so proud of his gift. He should have been proud: it is one of the most moist and delicious cakes I have ever eaten. Turner’s mother was kind enough to share the recipe with me, and I make it often.
1 box yellow or butter flavor cake mix
1 box of instant chocolate pudding
1 cup sour cream
3/4 cup water (you can substitute some of the water and add in Kahlua to equal ¾ cup)
¾ cup of oil
4 eggs, well beaten
1/2 cup sugar
1 cup chocolate chips
Combine all ingredients except the chocolate chips. Once batter is well-combined, fold in chocolate chips. Pour batter into a well-greased bundt pan and bake for 45 minutes at 350° or until the pound cake is set. Allow to cool for about five minutes and then turn cake out to cool on a baking rack.
