Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, March 4, 1992 TAG: 9203030226
SECTION: EXTRA PAGE: E-4 EDITION: METRO
SOURCE: Toni Burks
DATELINE: LENGTH: Long
That's what happens with the huge Philpott family anyway. The descendants of John William and Mary Hardy Philpott, Josiah and Emma Smith Philpott and Joseph and Letitia Stultz have had a reunion at Fairystone Park near Bassett every Memorial Day weekend since 1987 and the food spread has grown along with attendance through the years.
In 1989, someone came up with the idea of a family cookbook with everyone contributing favorite recipes. Beulah Philpott Hall of Roanoke took on the responsibility of collecting and categorizing recipes, including several from her own 40 years of cooking. Hall who owned Sam's Grill in Roanoke in the '50s and Beulah's Friendship Restaurant in Salem in the '60s and was part owner of the Malibu Restaurant in Salem. When all the recipes were in order, sister Clasie Philpott Archer, also of Roanoke, took to the typewriter.
The result is "Recipe Sharing by The Philpotts - Fill the Pot" - two inches thick and with 800-plus pages of recipes for appetizers, beverages, breakfast, brunch, soups, sandwiches, breads, dressings, sauces, casseroles, seafood, meats, vegetables, pies, cookies, desserts and candies.
The best part is that the family is sharing the book with others. It costs $15 if picked up or $20 if mailed. Beulah Hall can be reached at 562-1550 or inquiries can be mailed to Clasie Archer, 5204 North Lake Drive N.W., Roanoke, Va., 24019.
This recipe is adapted from one of Hall's that appears in the book.
Ham balls with raisin sauce
3 cups ground cooked ham
1 cup quick-cooking rolled oats
1/4 tsp. cinnamon
1/4 tsp. cloves
2 eggs, lightly beaten
1/2 cup milk
2 tsps. prepared mustard
1/4 tsp. pepper
Sauce:
3/4 cup raisins
1/3 up brown sugar
1/4 tsp. cinnamon
3 Tbsps. vinegar
1 1/2 cups water
1 Tbsp. cornstarch
1/4 up water
In large bowl, combine ham, oats, 1/4 tsp. cinnamon, cloves, eggs, milk, mustard and pepper. Mix lightly by hand to blend. Shape into 12 balls of equal size and arrange in shallow baking dish. Bake, uncovered, in 400-degree oven for 18 minutes.
For sauce, bring raisins, brown sugar, cinnamon, vinegar and water to boil in small saucepan. Reduce heat and simmer 5 minutes. Mix cornstarch with the\ cup water; stir into raisin mixture. Bring to a boil, stirring constantly, then simmer 1 minute until thickened. Pour over ham balls. Continue baking for 30 minutes, basting occasionally with sauce.
\ BREAKFAST TREAT When you buy breakfast sausage, you may find that up to 80 percent of its calories come from fat. Fortunately, you can skip much of that fat, without missing out on sizzling sausage texture and flavor, by making your own turkey sausage patties. This recipe uses the leanest turkey meat of all, skinless breast, so only 12 percent of the calories are fat calories. To make sure you're starting with really low-fat ground turkey, ask the butcher to grind the turkey breast meat for you.
Turkey-apple sausage
1 egg white
1/4 cup soft bread crumbs
1/4 cup finely chopped peeled apple
1/4 tsp. salt
1/4 tsp. ground sage
1/4 tsp. pepper
1/2 lb. ground raw turkey breast or lean ground raw turkey
In medium mixing bowl beat egg white slightly with a fork. Stir in bread crumbs, apple, salt, sage and pepper. Add ground turkey and mix well. Shape into 8 small patties, about 2 1/2 inches in diameter. Place patties on unheated rack of broiler pan. Broil 4 to 5 inches from source of heat for 4 minutes. Turn and broil 4 to 5 minutes more or until no longer pink. Pat sausage patties with paper towels. Makes 4 servings.
- Associated Press
\ EASY DOES IT When you know you'll be pressed for time, start dinner at breakfast. Just put vegetables, a beef roast and liquid into the slow crockery cooker, put the setting on low and go about your business. Dinner will be ready when you are.
Pot roast with tomato-wine gravy
2- to 2 1/2-lb. beef chuck pot roast
1 Tbsp. oil
2 medium turnips, peeled and cut into 1-in. pieces
3 medium carrots, cut into 1/2-in. pieces
1 10 3/4-oz. can condensed tomato soup
1/4 cup dry red wine or water
3 Tbsps. quick-cooking tapioca
1/8 tsp. ground allspice
1/8 tsp. pepper
1 lb. winter squash, peeled, seeded and cut into thin wedges or 1 1/2- to 2-in. pieces
Trim fat from roast. If necessary, cut roast to fit into crockery cooker. Brown roast on all sides in hot oil in large skillet. In 3 1/2-, 4-, 5- or 6-qt. crockery cooker place turnips, carrots, tomato soup, wine or water, tapioca, allspice and pepper and stir. Place roast on top of vegetables. Place squash on top of roast. Cover; cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. Transfer roast and vegetables to a warm serving platter. Skim fat from gravy. Pass gravy with roast. Makes 6 servings. - Associated Press
\ WHERE'S THE WHEAT? Separating wheat from Cheerios and oatmeal is a task most A Americans appear to have trouble with, judging by a recent Gallup Poll taken for the Wheat Foods Council, an educational and promotional organization for wheat products.
According to the poll, most consumers have little idea what contains wheat. True, 97 percent of the 1,006 adults surveyed knew that whole-wheat bread was made from wheat, but only 51 percent said that white bread was "a wheat food." (We dare not surmise what the remaining 49 percent think white bread is made of).
Meanwhile, 49 percent of those surveyed said Cheerios is made of wheat (if you read the packaging, you'd know Cheerios are made from oats), while 48 percent said oatmeal was a wheat food. (It's not, but Cream of Wheat is.)
Additionally, only 40 percent of Americans said cookies and cakes are wheat foods. That makes you wonder if anyone even knows where flour comes from.
"We were amazed that half of America does not know that white bread is a wheat product and thought oatmeal was," says the council's executive director, Judi Adams. But, she adds, after some thought the findings made sense. "Most of the population is about two generations from the farm, and in their mind a grain is a grain is a grain."
From the Wheat Foods Council's point of view, it doesn't matter whether Americans know what's wheat and what's not "as long as they eat more grain products," says Adams, "because about 75 percent to 80 percent of the grains they eat will be wheat."
- The Washington Post
by CNB