Tag Archives: Baptist Church

Hot Potato

July 31, 2019 By in Edible Fiction, Food From The Tedescos Tags: , , , , , , , , 4 Comments

As sweet and satisfying as any dessert, Mother Arlene’s sweet potatoes are always a hit at church potluck dinners, funeral dinners, and most especially at the Mother’s Day Feast hosted by the Baptist church. The recipe has been in Mother Arlene’s family for generations, and while she will gladly share it with anyone who asks, there is something extra special about the dish when prepared by Mother Arlene herself. That something extra is love, and it’s the ingredient Shirley Tedesco needs on the particular Mother’s Day she and her family spend with their best friends, the Roberts family, at their church.

The following recipe is the one I had in mind when creating the above-mentioned scene. The deep, rich flavor of these potatoes makes them a welcome addition to any dinner table, but don’t wait until Thanksgiving to enjoy them. Mother Arlene’s sweet potatoes will add spice to your middle-of-the-week menu and make you glad you tried them.

PS – Don’t be shocked by Mother Arlene’s inclusion of bourbon in her recipe. This Godly, graceful woman is no fool when it comes to using this classic, American spirit in moderation as a flavoring for her famous sweet potatoes just like her mother taught her. “Oh, honey—it’ll be our little secret,” she will say as she presses the recipe into your palm.

Mother Arlene’s Sweet Potatoes

5 large sweet potatoes

8 T unsalted butter

½ t sea salt

1 t ground cinnamon

½ t ground nutmeg

¼ t ground clove

¼ t ground ginger

Dash of allspice

¾ c sugar (I used raw)

½ c dark brown sugar

1 T vanilla

2 T bourbon

Preheat the oven to 350° F.

Wash the sweet potatoes and peel them. Remove any bad spots with a paring knife. Cut the sweet potatoes into slices about a half-inch thick and place them in a large bowl.

Place the butter in a medium saucepan over low heat. When the butter is melted, stir in the sugars, spices, vanilla, and bourbon. Keep over the heat until the sugars are melted.

Pour the syrup mixture over the sweet potatoes and stir to coat them thoroughly. Transfer the potatoes to a 9 x 13 glass baking dish taking care to scrape all the syrup mixture from the bowl into the baking dish.

Cover the baking dish with aluminum foil and bake the potatoes for 30 minutes. Remove the baking dish from the oven and carefully baste the sweet potatoes with the syrup mixture. Replace the foil on the baking dish and return it to the oven for another 15 – 20 minutes or until a small knife penetrates a potato slice with ease.

Remove the sweet potatoes from the oven and allow them to rest for 10 minutes before serving.

Enjoy!

Cue the Comfort

July 9, 2019 By in Edible Fiction, Food From The Tedescos Tags: , , , , , , , , 5 Comments

The great thing about comfort foods is that they are incredibly simple and extremely delicious. With that being said, it never hurts to play with a basic recipe to ramp up the flavors and increase the appeal. The ladies at the Baptist church where the Tedescos spent Mother’s Day in 1978 certainly knew this.

In my novel, The Tedescos, Joe took Shirley, Grandma Josephine, and the kids to the church where their best friends, Smiley and Charlene Roberts, attended. Since it was Mother’s Day, the men had to do all the cooking and serving, but you can be sure it was under the direction of the ladies who wanted to guarantee that their best recipes turned out right.

One of the side dishes featured was classic macaroni and cheese. What the ladies at the Baptist church knew was that good food didn’t have to be fancy; it just had to taste like a little piece of Heaven. I imagine the following recipe is something like what these excellent cooks would have been proud to set out on the food table, perhaps with a bit of a flourish. It’s the type of comfort food that will have guests coming back for seconds and thirds.

Macaroni and Cheese as featured in the Ladies Auxiliary Cookbook

1 – 1 lb. box of elbow macaroni

½ c (1 stick) unsalted butter

½ c all-purpose flour

4 c whole milk

3 – 8 oz. blocks* of cheese, shredded

1 t salt

½ – 1 t black pepper (I used a coarse grind)

1 t dry mustard

10 – 12 slices of provolone cheese

Parmesan cheese

Cook the macaroni al dente according to package instructions. Drain thoroughly as macaroni holds a lot of water in the crook of the elbow. While the macaroni is draining, use the hot pot you cooked it in to melt the butter over a low heat. Add the flour and whisk until smooth. Cook for one minute over a low heat and do not let it burn. Slowly add the milk, whisking thoroughly, and cook for another minute over medium heat.

Preheat your oven to 400° during the next part.

Add the cheese by handfuls, stirring after each addition. Continue cooking until the cheese melts and becomes stringy. Not all the cheese may melt, but this is acceptable. The liquid portion of the mixture will still thicken quite nicely.

Add the drained macaroni to the mixture and stir to coat. Carefully pour the mixture into a 9 x 13 glass baking dish. (Do not panic if it seems soupy. The extra liquid will be absorbed and make the macaroni and cheese creamy.) Top with the provolone slices and liberally sprinkle with Parmesan cheese. Bake at 400° for 25 minutes or until the cheese on the top browns and bubbles. Let the macaroni and cheese sit for ten minutes before serving.

Toasted cheesy deliciousness!

*Side note:  I start with blocks of cheese over pre-shredded because it’s creamier. The pre-shredded stuff always seems dry to me. Also, I suspect the quantity isn’t exactly what the packaging says. You’ll want at least six cups of cheese, however, I’ve found that a little more never hurts which is another reason I prefer blocks of cheese. When choosing cheeses, I like to include at least one orange cheese to make it look like traditional, American macaroni and cheese.

Southern Comfort Food

July 9, 2018 By in Edible Fiction, Food From The Tedescos Tags: , , , , , , 5 Comments

I couldn’t hold up this recipe for cornbread because a lovely wedge with melting butter is pictured with the southern fried cabbage I featured in a previous post. If you’re drooling right about now, imagine how Joe Tedesco feels when he spies this duo on the serving tables at the Mother’s Day celebration hosted by the Baptist church where his and Shirley’s friends, Smiley and Charlene Roberts, attend.

Naturally, Italian food tops the list of Joe’s favorites, but he’s willing to experience a little cross-cultural, culinary revolution if it means he gets to eat to his heart’s content.

Cast Iron Cornbread

5 tablespoons unsalted butter, melted

1 cup cornmeal

3/4 cup all-purpose flour

2 tablespoons sugar (I use raw)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups buttermilk

Cooking Spray

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter.

Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish. Allow it to stand for about five minutes to achieve a nice crown on the batter.

Bake until the top is golden brown and tester inserted into the middle of the cornbread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Side Note: This recipe can be doubled and baked in a twelve-inch cast iron skillet. Bake for 30 minutes and additional five-minute increments until a tester inserted into the middle of the cornbread comes out clean.

Southern Fried Solution

July 2, 2018 By in Edible Fiction, Food From The Tedescos Tags: , , , , , , 6 Comments

Joe Tedesco has a big heart, and he can see that his wife, Shirley, could use some cheering up for Mother’s Day. So, he pulls out all the stops when planning Shirley’s Mother’s Day celebration. Joe also has a big appetite, and the lure of a home-cooked meal is more than he can ignore. This is why the Tedesco Family will be attending church with their friends, Smiley and Charlene Roberts, on Mother’s Day. The Baptist church where Smiley and Charlene are members is hosting a meal in honor of mothers, and the dishes the men will prepare are the recipes their wives and mothers use. For Joe, this translates into culinary heaven. But really, the day is all about Shirley.

The following recipe is the one I had in mind for the above-mentioned scene in my novel, The Tedescos. This recipe is a meal unto itself, but when paired with other Southern favorites, then Joe is right in believing it’s ecstasy for the taste buds.

Southern Fried Cabbage

6 – 10 bacon slices

4 T butter

1 medium sweet onion, chopped

2 cloves garlic, minced

1 large head of cabbage, sliced or chopped

2 T Worchester sauce

3 T apple cider vinegar

2 T brown –OR– raw sugar

½ t hot Hungarian paprika –OR– ½ t Cajun seasoning

Sea salt

Black pepper (I used quad-colored peppercorns)

1 t crushed red pepper flakes (optional)

Side Note: I used an 8-oz. package of Applegate uncured turkey bacon for this recipe which produced less fat. You will need to increase the butter to 6 T to take the place of the bacon drippings should you choose to do the same.

Slice or chop cabbage, taking care to remove any ribs and the core, and set aside.

Stack the bacon slices and cut them into strips across the width. In a large skillet over medium heat, sauté the bacon until brown and crisp. Set the cooked bacon aside and reserve 2 T of drippings.

Add the butter to the reserved bacon drippings in the skillet. Add the onion and garlic and cook until the onion turns translucent. Add the Worchester sauce, apple cider vinegar, and sugar. Stir gently and allow the onions to caramelize slowly and the liquid to thicken as it cooks off. Return the bacon to the skillet and stir gently.

Add the cabbage and season with salt, pepper, and hot Hungarian paprika ­–OR– Cajun seasoning. Cover and allow the cabbage to cook down about half way. When the cabbage has begun to wilt, stir the mixture. Return the cover to the skillet and continue cooking until the cabbage is tender.

Remove the lid from the skillet to allow the excess liquid to cook off. Stir gently to coat the cabbage and keep it from burning. Sprinkle with red pepper flakes if using. Transfer to a serving bowl and enjoy!

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