Family Histories

Family Histories for the Rose and Kirkpatrick Families

Thursday, July 18, 2013

Family Recipe Friday - Dinner on the Ground



One of the best Southern food traditions is Dinner on the Ground.  No, you don't sit on the ground.  And it's not actually dinner, if you consider dinner your evening meal.  Dinner on the ground is a pot-luck buffet after church on Sunday and it is southern cooking at it's finest; not fancy, just delicious and there's lots of it.  When I was a child, one of the best things about a visit to grandma was these dinners.  It was worth sitting through a long-winded sermon at the First Baptist Church.  A room full of every kind of casserole, fancy salad and the most wonderful desserts.  My favorite dessert was, and is, blackberry cobbler.  The kind with a pie-type crust on top, warm with vanilla ice cream on top.  Heaven.  Here are a couple of family recipes that are perfect for dinner on the ground. Tip: Get in line early and make your take-home plate before the dishes are cleared.


Gayle's Salad


1 head of lettuce, chopped
1 medium sweet onion, chopped
½ green bell pepper, chopped
6 ounces frozen green peas
4 hard boiled eggs, chopped
1 ½ cup mayonnaise
2 tablespoons sugar
8 slices crisp bacon, crumbled
4 ounces grated Cheddar cheese

In a large mixing bowl, mix first five ingredients together.

Mix mayonnaise and sugar together and pour over salad mixture.  Seal bowl tightly with plastic wrap and refrigerate until ready to serve.

Crumble bacon on top of salad, then sprinkle grated cheese on top. 


Orange Picnic Cake

1 ½ cups orange juice
1 cup quick cooking oats
½ cup butter, softened
1 cup white sugar
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup chopped pecans
1 teaspoon orange zest

Preheat oven to 325 degrees.  Spray a 13x9 pan with cooking spray.

In a saucepan, heat the orange juice to boiling and pour over oats.  Set aside to cool.

In a large mixing bowl, cream butter with white and brown sugars. Beat in eggs, one at a time.  Add vanilla extract and beat to combine.

In a separate bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  Add to creamed mixture alternately with orange juice and oat mixture, beginning and ending with flour mixture.

Fold in nuts and orange rind.  Pour into prepared pan and bake for approximately 40 minutes or until golden brown and cake tester comes out clean.  Cool on wire rack.

Topping:

½ cup brown sugar
¼ cup butter, softened
Zest of one orange
1 tablespoon orange juice
1 cup flaked coconut
½ cup chopped pecans or walnuts

Mix the sugar, butter, orange zest and juice in a saucepan and heat to boiling.  Boil for 1 minute, take off heat and stir in coconut and nuts. Pour on top of warm (not hot) cake.

 

1 comment:

  1. Pam,

    Thanks for sharing these recipes!

    I want to let you know that your blog post is listed in today's Fab Finds post at http://janasgenealogyandfamilyhistory.blogspot.com/2013/07/follow-friday-fab-finds-for-july-19-2013.html

    Have a great weekend!

    ReplyDelete