Fare Exchange: Stirring up Brabson House tea, plus easy Vidalia salad

Good morning, dear readers. R.M. of Charleston came home from a Southern trip with a variety of topics on his mind. Here they are, unpacked: “I want to know about essential oils — how you make them, how to use them and why they are good to use. I would like a recipe for homemade Greek yogurt dressing, for street tacos and Bananas Foster Cake. I sampled the best shrimp and grits ever at a restaurant and the waiter said they cooked their very creamy grits in chicken broth. How do you make creamy grits? This recipe was served with a spicy tomato butter and I would like that recipe, too.”

Although Mary Brown passed on this recipe in answer to a request, she gives every morsel of credit to its creator, Haynie Speer. Ms. Brown adds, “Because it is a cold dish it is ideal for church socials and reunions; just pick up and go, no last-minute fixing.”

Haynie Speer’s Vidalia Onion Salad

2 cups water

1 cup sugar

1/2 cup vinegar

4 or more Vidalia onions

1/2 cup mayonnaise

1/2 cup sour cream

1 teaspoon celery seeds

Salt and pepper to taste

Pour water, sugar and vinegar into a pan and bring to a boil.

Slice up onions — they may be diced or left in rings — place in a bowl and pour boiled mixture over them. The mixture usually is enough to cover about eight onions unless you prefer more sauce.

Cover and let set (not in refrigerator) overnight. When ready to use, drain the onions. Mix mayonnaise, sour cream, celery seeds, salt and pepper; pour over onions.

Refrigerate, then serve cold.

BRABSON TEA

L.S. Fuller is up next. “I read your column this morning and immediately went to my recipe box for the Brabson House French Mint Tea recipe. I do not have the date the recipe was published, but my card is pretty old and stained.” Those stains are proof of success, evidence of favor.

Brabson House French Mint Tea

4 tea bags

4 cups boiling water

3 lemons and rinds and juice

6 cups water

2 cups sugar

1 1/2 teaspoon vanilla extract

1 1/2 teaspoons almond extract

Juice from lemons

2 (64-ounce) cans pineapple juice

Steep tea bags in 4 cups of boiling water. Set aside.

Juice 3 lemons and set aside.

Add rinds of lemons to 6 cups water and 2 cups sugar in a large saucepan.

Boil rinds and mixture for 5 minutes. Remove from heat.

Add vanilla extract, almond extract, juice from lemons, tea and pineapple juice. Chill and serve with mint.

SIMPLE, SOPHISTICATED

Macaroni and cheese has been fancified in many restaurants.They ditch the processed cheese; instead you might get four cheeses per mac. The trick with diners of varied ages, however, is making a mac and cheese that is kid-friendly while also making it tasty enough to please a more sophisticated palate. Perhaps this one fits the bill. The cheese of choice is the big block of Velveeta.

Mac and Cheese

1/4 cup butter, divided

1/4 cup flour

1 cup milk

1/2 pounds (8 ounces) Velveeta, cut into 1/2-inch cubes

2 cups elbow macaroni, cooked

1/2 cup shredded cheddar cheese

6 Ritz crackers, crushed (about 1/4 cup)

Heat oven to 350 degrees.

Melt 3 tablespoons butter in a medium saucepan on medium heat. Whisk in flour; cook 2 minutes, stirring constantly. Gradually stir in milk. Bring to a boil; cook and stir 3 to 5 minutes or until thickened. Add Velveeta; cook 3 minutes or until melted, stirring frequently. Stir in macaroni.

Spoon into a 2-quart casserole sprayed with cooking spray; sprinkle with cheddar.

Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole.

Bake 20 minutes or until heated through.

SUPER-SPEEDY SOUP

We discovered an unused recipe in a sheaf of recipes sent by Sue Mickel of Hixson a while back. It is a potato soup made with frozen mashed potatoes.

This is a super-speedy recipe from “The Dinner Doctor” using frozen mashed potatoes to make a warm and comforting soup, a favorite of children. Simmer mashed potatoes with 1 part chicken broth and 2 parts milk for an incredibly delicious creamy soup.

Then let your creativity guide you when it comes to a topping: Add a pat of butter, a grinding of pepper or a sprinkling of sharp cheddar cheese, chopped scallion, snipped chives or crumbled bacon.

Creamy Potato Soup

4 cups frozen mashed potatoes such as Ore-Ida Just Add Milk

2 cups whole milk

1 can (14 to 14.5 ounces) chicken broth

1 tablespoon butter

Pre-grated cheddar cheese, chopped scallions, snipped chives, crumbled bacon and/or black pepper, for garnish

Place frozen mashed potatoes, milk and chicken broth in a 2-quart saucepan and bring to a boil, stirring, over medium-high heat. Then reduce the heat to low, cover the pan and let the soup simmer until creamy, 8 minutes, stirring frequently.

Remove the pan from the heat, stir in the butter if using, and ladle the soup into serving bowls. Garnish with the topping(s) of your choice.

You may use frozen potatoes such as hash browns or any shredded variety. An onion adds flavor.

Makes 4 main-course servings.

BUTTERSCOTCH COOKIES

Anonymous sent this in a collection of newspaper clippings.

Oatmeal Scotchies

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup butter, softened

1 1/2 cups firmly packed brown sugar

2 eggs

1 tablespoon water

1 1/2 cups quick oats, uncooked

1 (12-ounce) package Nestle’s butterscotch morsels (2 cups)

1/2 teaspoon orange or vanilla extract

Heat oven to 375 degrees. In a small bowl combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, combine butter, brown sugar, eggs and water. Beat until creamy. Gradually add flour mixture. Stir in oats, butterscotch morsels and extract. Drop by slightly rounded measuring tablespoonfuls onto greased cookie sheets. Bake at 375 F for 10 to 12 minutes.

Makes 4 dozen (3-inch) cookies.

And that’s it for today. But only for today, so you come back, hear?