Autumn is here. Soon we’ll have even cooler weather and will be able to switch from the air conditioner to the natural breeze. Squirrels will begin harvesting their acorns. And birds will start their migration even farther South.
On my walks through Port Royal, I see more people sitting on their porches and enjoying the day. I’ve always thought that porches are a good measure of a town’s friendliness. I enjoy stopping for a chat or simply saying hello as I walk by.
Port Royal, which is bounded by Ribaut Road on both sides, has a lot of history. Natives of the town love to share stories about growing up in the area.
It’s where thousands of former slaves, Union soldiers and residents gathered to celebrate the Emancipation Proclamation in 1863 at Camp Saxton on Smith Plantation.
It’s close to Parris Island and the United States Naval Hospital, and as such, has been home to many military families over the past century.
Casablanca Circle was the home of The Casablanca Club, an honorable place among the trees where socialites could listen to music. The club had a doorman who kept out the riff-raff.
Now, John Parker Park is in this area, there for families to enjoy.
Port Royal was also the home of Mom’s Golden Nugget, where Rosa Scott prepared food. You had to get there early if you wanted to eat, though. That’s how popular her cooking was.
There are many good cooks in Port Royal. You only have to knock on a few doors, and people will willingly share their recipes.
Yvonne Genise Small is one such person.
She is a proud resident of Port Royal; her mother, Mazie, traces her roots to Parris Island.
Today she shares her recipes with you.
Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition.
Hash Brown Potato Casserole
1-pound bag of frozen hash browns, thawed
1 cup evaporated milk
1 cup fat-free sour cream
1 cup cheddar cheese
1/4 cup melted margarine
1 cup crushed cornflakes
Preheat oven to 350 degrees. Grease a 2-quart baking dish with oil. In a large bowl, combine the potatoes, milk, sour cream, cheddar cheese and 2 tablespoons melted margarine. Pour into prepared dish. In a small bowl, combine the crushed cornflakes and remaining margarine; sprinkle over potato mixture. Bake, uncovered until cooked and lightly browned, about 50 minutes.
Flavored Baked Beans
1 ounce diced, fully cooked ham
1/2 cup chopped onion
2 tablespoons maple syrup
1 tablespoon margarine, melted
1 tablespoon dark molasses
1/4 teaspoon powdered mustard
12 ounces rinsed, drained, canned, small white beans
Preheat oven to 350 degrees. Combine all ingredients, mixing well. Place in a 2-quart casserole. Bake until all ingredients are blended. Serve warm.
Roasted Vegetables
2-3 medium onions, cut into wedges
6 small red potatoes
2 medium-size sweet potatoes, peeled and cut into 1/4-inch thick slices
2 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 450 degrees. Toss together all ingredients. Place on an aluminum foil-lined baking sheet. Bake for 30 to 40 minutes or until onions and potatoes are tender.
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