When I started this column, I made a mistake in not writing an introduction giving my vision of what this feature was supposed to contain. As the title says, “Goliad Cooks,” meaning all of Goliad County, not just me! I wanted this to be a place for all the wonderful cooks out there to share their recipes with the rest of us. Even though I’ve asked everyone I know (and on occasion, a few complete strangers) to pass along some of their best recipes, response has been slow in coming. And as for those I received orally, well, I forgot them as soon as I got to the end of the block! Sorry!
So I’ve set up an email address to make it easier. (Please note: GoliadCooks@aol.com ). Now you can send in recipes, comments, suggestions, questions, and nominate good cooks you would like featured here. Please include your name with the recipe along with any background story or history you might have about it. I look forward to opening my email!
As fall slowly approaches, upcoming columns will feature Fall flavors such as pumpkin, cranberry, maple, apple, along with sweet potatoes, soups, stews, chili, etc. So please send in your recipes that fit in with the hopefully soon-to-be cooler months. Hope to hear from you soon!
Meanwhile, here are a few recipes that I did manage to worm out of some fine folks. I sampled both of them and they are delicious! Jean says you can tell how old her recipe is by looking at the first ingredient!
From Jean Young, Goliad
1 (59-cent) prepared angel food cake
2 pkgs. semi-sweet chocolate chips
4 eggs, separated (pasteurized eggs would be best these days)
1 pint whipping cream, whipped
1 tsp. vanilla
Pinch of salt
3 heaping tablespoons sugar, divided
1 cup chopped nuts
Melt chocolate over a double boiler. Beat yolks and add to chocolate a little at a time while still hot to temper. Add vanilla and a pinch of salt. Set aside to cool completely
Whip egg whites with the half of sugar then gently fold into the cooled chocolate mixture.
Beat whipping cream with the remaining half of the sugar until moderately stiff. Gently fold into the chocolate/egg white mixture.
Break up cake into bite-sized pieces and put half of it into a buttered 9x13 dish.
Add half the chocolate mixture. Sprinkle with half the nuts. Add another layer of cake pieces, then the rest of the chocolate mixture and the rest of the nuts. Refrigerate until ready to serve. Serve with additional sweetened whipped cream, if desired.
Impossible Buttermilk Pie
From June Bethke, Ander
½ cup sugar
1 cup buttermilk
½ cup Bisquick
1/3 cup melted butter
1 tsp. vanilla
Preheat oven to 350. Butter a pie plate real well. Beat all ingredients together until smooth . Pour into pie plate and bake until knife inserted in the middle comes out clean, about 30 minutes. Cool before serving.