United Kingdom Sacred Harp & Shapenote Singing
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Recipes


From the Christian Harmony Website
(links directly back to source)



The following is taken from Warren Steele's web page of recipes at http://www.mcsr.olemiss.edu/~mudws/dinner.html

A favorite activity at Sacred Harp singings is the sharing of a sumptuous Dinner on the Grounds, where local singers and community members spread a feast of home-made dishes to fortify and delight visiting singers. For a sample of the rich fare, you can try a few local delights below, view more recipes from Doug Allison, or sample the Sacred Harp cookbook, Blessings at Noon.


Sweet Potato Casserole with Praline Crust

Adapted from A Mississippi Cookbook
Potato
  3 cups cooked, mashed sweet potato
  half cup sugar
  half teaspoon salt
  2 beaten eggs
  half stick butter
  half cup milk
  half teaspoon vanilla
Mix in order, in a two quart casserole.

Crust
  one cup brown sugar
  one-third cup flour
  one stick butter (not oleo)
  one cup shelled pecans, chopped coarse
Mix first three ingredients, then add nuts, 
spread over casserole and bake 35 minutes at 350 F.

Red Velvet Cake

from Josie (Harper) Hyde, Haleyville, Alabama.
Cake  
  1 cup oil
  1 and a half cups sugar
  2 beaten eggs
  2 ounces red food coloring
  2 tablespoons cocoa
  2 cups plain flour
  1 teaspoon vanilla
  1 teaspoon baking soda
  1 teaspoon vinegar
  1 cup buttermilk
Cream oil, sugar, and eggs.  Make a paste with food coloring 
and cocoa and add to mixture.  Add flour with buttermilk, 
vinegar, and vanilla, alternately add soda, and blend lightly.  
Bake in two greased and floured 8-inch pans for 30 minutes at 
350 F.  (Layers may be split to make four layers.)

Icing
  8 ounce block cream cheese
  one-half stick butter or oleo
  1 teaspoon vanilla
  one box confectioner's sugar
Blend first three ingredients, then add sugar gradually.
Spread over cooled cake and top with nuts, cherries, dried 
fruit, or coconut if desired.

Ruthel's Persimmon Pudding

Cleo Hawkins, in The Calhoun County (Miss.) Journal
  one cup sugar
  one cup persimmon pulp
  2 cups self-rising flour
  2 eggs
  one cup raw shredded sweet potato
  2 cups milk
  1 teaspoon cinnamon
  1 tablespoon melted butter
Combine flour, sugar, and cinnamon and mix well. 
Stir in eggs and milk, add remaining ingredients
and mix well.  Pour into greased 13x9x2 inch pan.
Bake 45 minutes at 320 F.

Apple Fried Pies

Cleo Hawkins, Bruce, Mississippi, as told to Suzanne Flandreau
  two cups chopped dried apples
  sugar
  cinnamon
  biscuit dough
  shortening (Crisco)

Cook up about two cups of chopped up dried apples in a 
little water, sweeten to taste, add a little cinnamon 
if you like it.

Make biscuit dough from your favorite recipe. Divide it 
into one-inch balls and roll them very thin.  Cleo used
a small liniment bottle as a rolling pin. 

Heat Crisco in a skillet to a depth of about 1/8 inch. 
It should be hot but not smoking. Crisco gives the authentic 
flavor.

Put about two tablespoons of the apples on a biscuit circle, 
fold it over and pinch the edges together securely so that the 
filling doesn't fall out during frying. Fry in the hot oil until 
brown (but not over-brown) on both sides. Make sure the crust is 
cooked through.  Drain on absorbent paper.
 
 
           
           
   


This Web Site has been set up for the United Kingdom Sacred Harp and Shapenote Community to provide a resource centre for singing in the United Kingdom. 

Any correspondence, helpful suggestions and contributions as to content, amendments, additions and new web links should be sent to Edwin and Sheila Macadam at .  All material copyright 2000-2015.