Lucy Powell has put together a family cookbook
By Karin Glendenning
Community News Writer
Recently Lucy Powell, inspired by her Uncle John, decided to put together a cookbook of family recipes to preserve for posterity the good meals she and her family have eaten and continue to enjoy.
?I see this cookbook as our contribution to the next generation,? she writes in the foreword to the book.
Mrs. Powell, who grew up in Memphis, said that her parents gave her and her four siblings an appreciation for lots of different kinds of foods. ?We all grew up eating Mexican, Chinese, Italian and Jewish food and as a result were not at all intimidated about trying new foods,? she recalled. ?We weren?t afraid of food. We?d eat anything.?
Although her mother didn?t cook when Mrs. Powell was a young child, she did start cooking later in life. ?She actually became quite a good cook,? she said.
In the cookbook, entitled ?Bratton-Brown Family Cookbook,? she includes not only favorite recipes but also menus for some memorable family feasts, such as a beach cocktail party that was given for her son, Alan, when he got married and hosted by his aunts and uncles. That menu included Bloody Mary Cocktail Tomatoes, Greek Olive Cups, Herbed Seafood Bruscetta, Marinated Onions, Marinated Shrimp, Lump Crabmeat Rondele and Lemon Squares. Recipes for some of these dishes follow.
Mrs. Powell said that she doesn?t like to bake because she is loath to follow directions, preferring to make things up as she goes along. ?I?m the queen of leftovers,? she said. ?And I?m good at making something out of nothing.? She and her husband love to visit the downtown Sunday market and buy fresh vegetables and then come home and cook them.
One of the recipes included today is for a Cream of Mushroom Soup that Mrs. Powell said she has made healthier by using light cream cheese. ?It makes it taste like a cream soup, but it?s healthier than one with real cream,? she said.
A favorite of her family is her recipe for Christmas Dressing, which she said has evolved over the years. She serves it with a smoked turkey breast, which her husband, Harry, always prepares. ?He?s great with the smoker,? she said.
1/2 cup raisins
3/4 cup orange juice
1/2 pound sausage
2 tablespoons butter
About 1/4 onion, chopped
About 1 stalk celery, chopped
About 1/2 apple, chopped
About 1/3 cup pecans, chopped
2 1/2 cups broth
1 stick butter
16-ounce package Pepperidge Farm Herb Dressing
Bring orange juice and raisins to a boil. Remove from heat. Do not drain. Cook sausage and drain. Add 2 tablespoons butter to pan and saute onion, celery, apple and pecans. Set aside. Heat broth and stick of butter to a boil. Remove from heat and add dressing. Toss lightly with a fork until moist throughout. Add sausage, onion, celery, apple, raisins and pecans. Put in a large rectangular dish and heat at 350 for about 30 minutes.
MOTHER?S CHEESE BALL
(Mrs. Powell said this cheese ball is so simple but delicious.)
8 ounces Velveeta cheese
8 ounces cream cheese
2 to 3 cloves garlic
1/2 cup pecans
Mince garlic in food processor. Add cheeses and process until just mixed. Add pecans and process until just chopped. (If you over-process, the cheese becomes too soft to handle because of the oil in the pecans.) Chill. Form into two or more small balls or one large one and roll in chili powder. Serve on party rye or pumpernickel.
PASTA WITH BLACK BEANS AND ARTICHOKE HEARTS
(Mrs. Powell said this is a good vegetarian dish, but also good if you add cubes of ham or smoked turkey. ?My friends who have vegetarian children like it because they can serve everybody with one dish and add meat only if they want to,? she said.)
1 tablespoon olive oil
1 cup sliced green onions
Oregano, basil, salt, pepper and Tabasco, to taste
1 clove garlic, minced
2 (14 and 1/2 ounce) cans chopped tomatoes
1 (15-ounce) can black beans, drained
4 cups cooked pasta
1 (14-ounce) can artichoke hearts, drained and quartered
Heat oil in large non-stick skillet over medium heat. Add green onions and saute for 6 minutes. Add seasonings, garlic and tomatoes. Cover and simmer 10 minutes. Add beans; cover and simmer an additional 5 minutes. Combine bean mixture, hot cooked pasta and artichoke hearts in a large bowl and toss well. Serve warm, room temperature or cold.
LOW FAT CREAM OF MUSHROOM SOUP
(Mrs. Powell said she likes to serve this soup with a salad of Bibb lettuce with orange and avocado slices.)
1 tablespoon butter
1/2 medium onion, chopped
1/3 to 1/2 pound shitake or assorted mushrooms, sliced
Salt, pepper and tarragon, to taste
A little of any kind of spicy seasoning you like (I use Tony Cachere?s Creole seasoning.) , optional
2 cans chicken broth
1/4 cup light cream cheese
Saute chopped onion in butter until soft, about 5 minutes. Add mushrooms and seasonings and cook over medium-low heat until starting to get soft and juicy. Add chicken broth and cook for 10 minutes. Add cream cheese and stir until melted. This makes 2 large bowls, but could be served in smaller bowls to make 4 servings.
PEPPERY BEEF TENDERLOIN WITH ROASTED VEGETABLES
1 well-trimmed beef tenderloin roast (about 4 pounds)
1/4 cup Dijon mustard
1 teaspoon minced garlic
1 tablespoon cracked black pepper
3 small red bell peppers, cut into 1 1/2-inch pieces
1 large onion, cut into 8 wedges
12 ounces baby Portobello, cremini or button mushrooms
3 tablespoons olive oil
1 teaspoon minced garlic
1 tablespoon balsamic vinegar
Creamy Mustard Sauce:
1/2 cup whipped cream cheese with chives
1/2 cup sour cream
1/4 cup Dijon mustard
Heat oven to 425. Combine mustard and 1 teaspoon garlic; spread over beef roast. Sprinkle with seasoned pepper. Place roast on rack in shallow roasting pan. Insert meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast on lower rack for 50 minutes for medium rare; 60 minutes for medium. Meanwhile combine vegetable ingredients, except vinegar, in large bowl. Toss to coat evenly. Place vegetables in pan. Roast on upper rack in oven with tenderloin 35 to 45 minutes.
For Creamy Mustard Sauce, combine all ingredients in medium bowl and mix well. Cover and refrigerate until ready to serve.
Remove roast when meat thermometer registers 135 for medium rare, 150 for medium. Transfer roast to carving board, tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 degrees to 145 for medium rare and 160 for medium.) Remove vegetables from oven when tender. Sprinkle with vinegar. Season with salt and pepper, as desired. Carve roast into slices. Serve with vegetables and Creamy Mustard Sauce. Garnish with parsley, if desired. Makes 6 to 8 servings.
BLOODY MARY COCKTAIL TOMATOES
1 1/2 cups vodka
1/2 cup lime juice
Louisiana hot sauce (about one-eighth cup)
Cut the tops off the cherry tomatoes, straight across, and place cut-side down on a platter. Mix vodka, lime juice and hot sauce and pour over tomatoes. Scatter scallions over all. Place a bowl of coarse salt in center of platter. Spear with toothpicks.
GREEK OLIVE CUPS
1 cup chopped pecans, toasted
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped pimento stuffed olives
2 tablespoons mayonnaise
1 (21-ounce) package frozen phyllo shells
Stir together first 4 ingredients. Remove pastry cups from package, leaving them in tray. Spoon 1 teaspoon mixture into each pastry shell. Place tray in a heavy duty zip-top plastic bag and freeze up to 1 month. Remove from tray and place on a baking sheet and let stand 10 minutes. Bake cups at 375 for 12 to 15 minutes or until thoroughly heated. Serve immediately. Olive cups may also be baked after assembling at 375 for 12 minutes. Makes 30 appetizer servings.
LUMP CRABMEAT RONDELE
1 pound jumbo lump crabmeat
1/4 cup fresh lemon juice
2 tablespoons lemon pepper
1 tablespoon fresh chopped parsley
Creole seasoning to taste
1 pound cream cheese, softened
1 tablespoon dry thyme
1 tablespoon dry oregano
1 tablespoon dry basil
1 tablespoon dry dill
Trimmed green onions and lemon slices for garnish
Carefully remove any shell or cartilage from crabmeat without breaking lumps. Season with lemon juice, lemon pepper, parsley, salt and Creole seasoniong. Refrigerate until ready to serve. Combine cream cheese and dry herbs in bowl and mix well using paddle attachment on mixer. Spoon mixture on serving plate, top with seasoned crabmeat and garnish with green onions and lemon slices. Serve with cheese wafers or crackers.
2 pounds medium shrimp, cooked and cleaned
1 lemon, thinly sliced
1 medium red onion, sliced
1/2 cup sliced pitted black olives
1/2 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons lemon juice
1/3 cup chopped parsley
1 clove garlic, chopped
1 bay leaf
1 teaspoon dry mustard
1 tablespoon chopped fresh basil (or 1 teaspoon dry)
1 teaspoon salt
1/2 teaspoon black pepper
Layer shrimp, lemon slices, red onion and olives in a bowl. Combine remaining ingredients and shake well. Pour over shrimp and refrigerate overnight.
2 large onions, preferably Vidalia
1/2 cup cider vinegar
1 cup sugar
2 cups water
1 cup good mayonnaise
Chop onions and soak overnight in refrigerator in vinegar, sugar and water. The next day, drain and put in clean towel and squeeze to really get the water out. In a medium bowl stir the onions into mayonnaise and season with celery salt. Serve with salty crackers or sea salt bagel chips. Delicious ? people can?t figure out what this is.
E-mail Karin Glendenning at email@example.com