When I arrived in the Lowcountry in 1959, Beaufort was considered a big city to Bluffton natives. Their shopping was either done there or in Savannah. Now people travel to Bluffton to shop, visit and learn more about the town, which now has a historic district.
Some names in Bluffton's history are familiar to many. One is Sarah Young Brown, who was known to most folks as "S.Y." Brown was an educator who loved her students and loved to spend time preparing lessons for them and extending the learning environment as best she could.
She was proud to be a Mather girl, graduating from Mather School and continuing her education at Hampton Institute, Savannah State University and Tuskegee Institute. It was at Tuskegee Institute that she earned a master's degree in exceptional education. She was a dedicated educator, working throughout the county teaching children whom she loved and encouraged.
Her students became a part of her extended family. She wanted the same for them as things she wanted for her own children -- to develop their talents.
Brown was a charter member and a faithful member of First Zion Missionary Baptist Church in Bluffton, where she was the first president of the scholarship committee. When the committee was organized, she would bake oatmeal cookies to sell at softball game.
Unable to organize a Family and Community Leaders Club in Bluffton, she traveled to Beaufort to meet with friends in the Beaufort club, enjoying the trips, craft days as well as Taste and Share.
When the scholarship fund committee published a cookbook, "Our Daily Bread," they dedicated the book to the memory of Sarah Young Brown. I share her recipes:
Makes: 1 1/4 cups
1/4 cup mayonnaise
1 (5-ounce can) boned chicken, chopped
1/4 green pepper, cut in strips
1 stalk celery, diced
1/2 teaspoon salt
Place all ingredients in a blender container. Cover and blend at high speed for 20 seconds.
2 tablespoons lemon juice
2 tablespoons water
2 medium apples, cored and chopped
1 large banana, sliced
1 stalk celery, chopped
1/4 cup walnuts, chopped
Mayonnaise or salad dressing to blend
Combine the lemon juice and water. Brush mixture over chopped apples and sliced banana. Drain well. In a bowl, toss together the apples, banana, celery and walnuts. Stir in enough mayonnaise or salad dressing to lightly coat the fruit. Cover and chill. Serve on lettuce leaves.
1 8-ounce package cream cheese, room temperature
1 6 1/2 ounce can crabmeat, drained and patted dry with paper towels
1/2 teaspoon soy sauce
1/2 cup ketchup
2 heaping teaspoons creamy horseradish
Parsley or watercress sprigs (garnish)
Using hands, combine cream cheese, crab and soy sauce, forming mixture into ball. Cover and refrigerate. Just before serving mix ketchup and horseradish, Line plate with parsley and place ball in center. Pour sauce over and surround with assorted crackers.
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 firstname.lastname@example.org.