Get ready for church bazaars with these recipes from Beaufort residents

features@beaufortgazette.comOctober 1, 2013 

Edie Smith of Beaufort sent in this photo of Banana Chocolate Chip Bread from Ervena Faulkner's Sept. 25 column. “I couldn't wait to try (it). I love that combination. It was moist and yummy and I'll be freezing it so I don't eat it in one sitting,â€%9D she said. For the recipe, scroll to the bottom of this story and click on the first item under “Related Content.â€%9D

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  • CALLING ALL LOWCOUNTRY CHEFS

    If you happen to make a recipe from any of Ervena Faulkner's columns, email a picture of the dish to features@beaufortgazette.com.

How can I tell it's fall? Well, the season begins with church bazaars.

St. Peter's Catholic Church bazaar is at 9 a.m. Oct. 5 at 70 Lady's Island Drive in Beaufort. One has to arrive early to get a parking place close to the church -- and you'll want a good spot, not because of the walking but because of all the purchases you'll have to bring back to your car.

When I go to bazaars, I begin by taking a look at everything, stopping along the way to visit with folks I usually see out and about this time of year. The earlier-than-I-am birds are always quick to tell me about the bargains they found.

St. Peter's congregation began on Carteret Street in downtown Beaufort. The church was built by Michael O'Connor for his family in 1846. The edifice is one of the oldest church buildings in Beaufort and is still used by parishioners today.

The church is known for its great cooks. Their cookbook of collected recipes, "Love Begins in the Kitchen," will put you in the bazaar-shopping mood.

CRANBERRY SALAD

Makes: 12

1 regular package strawberry Jello

1 cup hot water

1 cup sugar

1 cup cranberries (boiled until soft and drained)

1 cup crushed pineapple (drained)

1 cup pecans

1 box frozen strawberries (thawed and drained)

Mix strawberry Jello, hot water and sugar. Add cranberries. Let stand 20 minutes. Add pineapple, pecans and strawberries. Chill overnight.

From Grace Dennis

SHRIMP SAUCE

2 1/2 pounds precooked peeled shrimp, finely chopped

8 tablespoons ketchup

3 tablespoons Worcestershire sauce

1/2 teaspoon lemon juice

4 tablespoons butter

8 teaspoons flour

1 bay leaf

Salt and pepper

Red pepper

Tabasco sauce

2 1/2 cups milk

Combine everything except milk. Thoroughly blend and cook. Add milk and simmer for 45 minutes. Serve over rice.

From Joan Brennan

OVEN CHICKEN SALAD

1/4 cup chopped celery

1/4 cup toasted almonds

2 teaspoons chopped pimento

1/4 teaspoon grated lemon

2 cups diced chicken meat

1 cup grated sharp cheese (optional)

2 teaspoons cooking sherry

1/2 teaspoon poultry seasoning

1/4 cup milk

1 cup mayonnaise

Combine celery, almonds, pimento and lemon. Mix with chicken and add rest of the ingredients. Bake at 350 degrees for 25 minutes, uncovered. Serve on rice or Chinese noodles. Can also top with Chinese noodles after baking.

From Helen Foster

7-UP CAKE

2 sticks butter

3 cups sugar

5 large eggs

1/3 cup oil

1 teaspoon lemon extract

3 cups plain flour

Salt

7 ounces 7-Up

Cream butter and sugar; add eggs one at a time. Add lemon extract and oil. Add flour and pinch of salt, then add 7-Up; blend thoroughly. Grease and flour tube pan. Bake at 300 degrees for about 1 1/2 hours.

From Mary Kaye Laban

GARBAGE BAG SALAD FOR A CROWD

Makes: 24

2 heads lettuce

2 heads romaine

1 jar pitted ripe olives, drained and sliced

4 tomatoes, cut up

1 bunch spring onions

1 head cauliflower

2 avocados, cup up

1 1/2 pounds bacon, cooked and crumbled

1 cup Fritos, blended and crumbled

1 cup Parmesan cheese

Dressing

1/2 bottle Wishbone Italian

1/2 bottle Wishbone blue cheese

Put each ingredient in separate container. Just before serving, put everything in a garbage bag; put Fritos in last. Pour in dressing. Toss by shaking the garbage bag.

From Angela Barnes

Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition. Email her at features@beaufortgazette.com.

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