Dear NOGS Bible Study Group,
Below find the recipes I used for our reunion. Hope you enjoy! May we never forget the summer we studied No Other Gods together. What a blessing the study and our fellowship together were to me.
BBQ BEEF BRISKET
1 Beef Brisket (5-6 pounds)
3 oz. Liquid Smoke
Celery Salt, Onion Salt, Garlic Salt
Salt and Pepper
Place meat in shallow pan or dish. Pour liquid smoke over meat (pierce both sides several times with fork). Sprinkle with salts. Refrigerate overnight, covered. Sprinkle both sides with salt and pepper, pour on worcestershire sauce (about 2-3 T). Cover with foil and bake at 275 degrees for 5 hours. Uncover - pour BBQ sauce over meat. Bake uncovered for approximately 1 hour. Remove meat to platter.
For Gravy - let liquid from meat cool and remove excess fat. Add 2 T. flour and 1/2 cup water. Cook until gravy thickens somewhat.
This recipe came from Carolyn Wilson Tyler many years ago.
MIXED GREEN SALAD
I used enough romaine, baby spinach, and spring greens for a large salad bowl. (Can use any mix of greens.)
1/2-3/4 cup dried Cranberries
1 Granny Smith or other Apple, chopped
1 cup pecans, coarsely chopped
1 package Ramen noodles, crushed (discard seasoning)
1/2 stick butter
Melt butter in skillet, add nuts and ramen noodles. Cook on low heat until lightly toasted. Set aside to cool.
Place greens in salad bowl. Add cranberries, apple, and nuts/ramen noodles. Drizzle with Sweet Paprika dressing just before serving. (You can use oranges, mandarin oranges, or fresh strawberries instead of cranberries and apple.)
SWEET PAPRIKA VINAIGRETTE
2 1/2 T. Cider Vinegar
2 1/2 tsps. Honey
1/2 tsp. Lemon Juice
1/2 tsp. Paprika
1/3 cup Sugar
1/2 tsp. Dried Mustard
1/2 cup Canola Oil
Mix all ingredients in a pint jar, except oil. Heat in Microwave for 30-45 seconds. Add Oil and shake well. May be refrigerated. Heat again in microwave and shake before serving. (This recipe was origianally in Mississippi Magazine, but I made a few adjustments.)
4 cups Water (substitute 1 can Chicken Broth for part of water)
1 tsp. Salt
1 cup uncooked Quick Grits
3 cups shredded Sharp Cheddar Cheese
1/4 cup Butter
1 tsp. Pepper
1 tsp. Worcestershire Sauce
1/4 tsp. Hot Sauce (I use Trappey's)
2 large Eggs, lightly beaten
Bring water and salt to a boil and slowly add grits. Return to a boil, reduce heat and simmer, stirring occasionally, 5-7 minutes or until thickened. Add cheese and next 4 ingredients, stirring until cheese melts. Remove from heat; let stand 10 minutes.
Stir in eggs, and pour into a lightly greased 11 X 7 inch baking dish. Sprinkly with paprika.
Bake at 350 degrees for 1 hour or until set. (8-10 servings)
CHERRY BERRY ON A CLOUD
Shell: 6 Egg Whites, 1/2 tsp. Cream of Tartar, 1/2 tsp. Salt, 1 3/4 cups sugar
Heat oven to 275 degrees. Butter a 13 X 9 X 2 inch pan. Beat egg whites, salt, and cream of tartar until frothy. Gradually add sugar. Continue beating until stiff and glossy, about 15 minutes. Spread in pan, bottom and sides. Bake for 60 minutes. Turn oven off and leave the meringue in oven for 8-12 hours. (Overnight works.)
Filling: 1 cup Sugar, 2 cups Whipped Cream, 1 tsp. Vanilla, 2 cups Miniature Marshmallows, 6 oz. Cream Cheese.
Mix cream cheese with sugar and vanilla. Fold in whipped cream and marshmallows. Spread over meringue and refrigerate until set.
Topping: 1 can Cherry Pie Filling, 1 tsp. Lemon Juice, 2 cups sliced, sweetened Strawberries
Stir together and spread over filling. Serve chilled.
(This recipe came from Lynn Dye many years ago when she was my neighbor. I have this recipe in her handwriting, but I also saw it in Mississippi Magazine with her name - possibly last year. It apparently has been published in the cookbook,
Look Who Came to Dinner.)