Elaine Barrett Archive

Ice cream is a wonderful treat any time of the year. Summer is the perfect time for homemade ice cream. I have fond memories of ice cream suppers. Yes…ice cream for supper. We had these at the church. Everyone with an ice cream freezer would bring their best ice cream recipe. Of course, vanilla, chocolate and strawberry were always favorites. Some were very creative with different concoctions. Peach is a southern favorite. Some used candy bars to flavor, butter pecan, rocky road, buttermilk, banana – ice cream of all flavors. We sampled it all or most. Those that didn’t have ice cream churns or makers brought cakes, cookies, brownies, etc. What a wonderful buffet of ice cream and sweets! Fellowship was great too.

I have fond family memories of homemade ice cream. Our aunts and uncles would come for a visit in the summer. We, of course, would gather and make ice cream. Peach is still one of their favorites. Mama made the BEST banana ice cream. I wish I had some of the goodness right now. It’s hot and nothing cools you off better than homemade ice cream. Watch out though, it gets so cold you may get a brain freeze.

I would like to share this quick and easy, very refreshing sherbet with you. One thing to remember when churning ice cream is to use a lot of salt with a lot of ice. Alternate ice, salt, ice, salt, ending with ice so not to get salt water in your cream. If you don’t have ice cream salt, use one box of table salt. I like to give a jump start to the churn by layering the ice and salt and add one cup of water and start your churn. Don’t forget to ripen your ice cream – after the churn has stopped, pour on more ice (no salt) and cover the churn with newspaper and towels. Let it stand for 30 to 45 minutes; then remove the top ice and dip out a special treat.

Orange Sherbet

• 1 can of sweetened condensed milk (Eagle Brand)
• 1 large can crushed pineapple
• 1 large bottle of orange soft drink (Orange Kist, Crush or Fanta)

Combine sweetened condensed milk and crushed pineapple. Put into cylinder and add orange drink to the fill line. Stir and freeze. Make some tea cakes or pound cake –oh sooo good.!

Try to stay cool this summer. May God Bless you with a cool breeze.

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

June has traditionally been a wedding month. That has changed for us in the flower business in the past few years. I don’t know if it is because it is to oppressively hot in the south in the summer or trends are changing. Spring and Fall are becoming more popular. I find this more refreshing because decorating for a wedding and attending a wedding in the summer heat makes me sweat, and that’s not attractive. There are still some summer weddings, and we must celebrate with showers, wedding parties and receptions. If you are planning one of these parties, be mindful as you plan the menu of that summer heat, the gnats, and the comfort of your guests. You will also need a gift for the bridal couple, and my cookbook is a great gift for a new cook. One of my goals while working on In The Kitchen With Elaine was for it to be a teaching book. It has helpful hints, simple recipes, table setting etiquette, and lots of good stuff for any cook. At a summer party or reception hydration is very important. Try these refreshing drinks.

Fruit Infused Water

Fruit – citrus and/or berries: thin slices of orange, lemon, lime; wash and dry small blueberries, raspberries (leave whole), strawberries (cut in half)

Crushed or bubble ice – I love the bubble ice, which you can buy at Sonic and a few other places. Drive thru Sonic and buy bubble ice by the bag – it’s great.

You can simply mix this drink in a pretty pitcher for a small group. For an awesome presentation, use large, clear drink dispensers (glass or acrylic) on a stand. It’s real simple to do and very impressive.

Put layer of ice. Press fruit against dispenser. Alternate fruits slices, berries, etc., making a pattern ring around the container. Add another layer of ice. Pack your ice, which will hold your fruit design in place longer. Continue to layer fruit and pack ice until container is full. You can use all citrus or all berry or mix it up. Be creative. Over fill the container with ice. Be sure to pack. With a pitcher, fill the container with water slowly as not to disturb the fruit. The water will make a hole in the ice, so add more ice; continue to fill the container with water.

It may sound like too much trouble, but it’s not. It is a work of art for your party, and very refreshing on a hot day.

Another easy and refreshing drink is simply 1 large can of pineapple juice, bubble ice and 1 large bottle of Fresca. Add the pineapple juice to a bowl of bubble ice; then add the bottle of Fresca. That’s all there is to it. You won’t believe how good this punch is. I use this alot at church functions. It’s always a crowd pleaser. Hope you enjoy.

May God Bless You and The Summer Bride and Groom.

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

Over the years I’ve been to many “pot luck” suppers at Church, neighborhood block parties, Ladies’ Club meetings, Sunday School parties, even family gatherings when everyone brings their best recipes!! I have shared and received many great recipes at “pot luck” meals.

As a child, our family was a part of the Community Club, which met every month at different homes. We always looked forward to dishes that had become famous over the years and would be very disappointed if Mrs. Watkins didn’t bring her wonderful chicken pie. I wish I had that recipe. She put little biscuits on top. It was awesome! Mrs. Bowdin’s Rocky Road Brownies were excellent! Of course, we always asked Mama on the way to the gathering what she brought. We knew that would be good! I have fond memories of all these gatherings. We had 5^th Sunday night service this past Sunday. Once again wonderful food and recipes were shared. I got a great biscuit recipe, and I shared this Orange Salad. It’s refreshing! I got it from my dear friend, Tommie. It’s great this time of year!

Orange Salad

• 1 pound cottage cheese
• 2 large cans pineapple chunks or tidbits (drained)
• 1 can mandarin oranges (drained)
• 1 (6 ounce) package orange jello
• 1 (10 ounce) cool whip
• 1 cup chopped pecans (optional)
• Coconut (optional)
• 1 cup miniature marshmallows

Mix cottage cheese and dry jello first until well mixed. Then add the rest of the ingredients. Let chill before servicing. Delicious!

I don’t put in the coconut, but I do put in the pecans. This is easy and good. Great to make ahead, a day before is best.

Hope you enjoy! Be ready to share recipe with attendees of the “pot luck” meal.

May God Bless You!

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

On a day when you have home chores, try this recipe for Braised Beef Short Ribs. It takes time if you cook on the top of the stove (you need to keep an eye on it) or you can put it in the crock pot. After this reduces, the meat is so tender and the sauce is so rich and good. You must have some potatoes, rice or good biscuits or bread to sop up all that goodness. This dish is very rich. Add a green vegetable for a delicious meal.

Braised Beef Short Ribs

• 1 package beef short ribs (washed and dried)
• Salt and pepper
• 3 tablespoons of oil
• 2 large onions, chopped
• 6 cloves of garlic, chopped
• 1 cup red wine
• 1 and one half cups hot water

In a heavy bottom, deep pot heat oil. Season ribs on both sides with salt and pepper.

When the pan gets hot, place one layer of ribs in pot. Brown ribs on each side. After all ribs are browned, pour off excess oil. Leave only enough oil to sauté onion and garlic. After sautéing onion and garlic, add ribs back in pot. Pour wine over ribs and add enough hot water to almost cover ribs. Turn heat down and let simmer for 2½ to 3 hours or until rib meat is very tender and braising liquid has reduced. You may cook the ribs in your crock pot after you have browned ribs.

Enjoy.

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

I can’t believe graduation time is here…high school and college. This year is flying by. We don’t have a graduate this year…both in college. The graduation invitations are coming in from friends and family. Of course, it’s hard to believe that any of them are old enough to be graduating. With graduation comes celebrations and, of course, food always has to be in our celebrations. Gather your family and friends to celebrate the achievements of these young people. Hard work pays off. I wish all the graduates the best as they begin the next chapter of their journey through life. Remember to do what makes you happy and love what you do.

Try this dish at your celebration…

Hot Wing Dip

• 1 (8 ounce) cream cheese, softened
• 1 can Swanson All White Meat Chicken, drained
• Blue Cheese salad dressing and/or Ranch salad dressing
• Hot sauce or Hot Wing Sauce

Spray a shallow baking dish (glass pie dish or 8×8 square baking dish) with Pam. Press cream cheese in the bottom, roughly not smooth. Scatter chicken over cream cheese. Use enough salad dressing to cover chicken. (I mix blue cheese and ranch, but the original recipe called for blue cheese. Most kids like ranch better and mixing both are really good.) Next splash the hot sauce on generously, but not a solid cover, over dressing.

Bake at 350° until bubbly. Serve warm or room temperature with Frito Scoops.

Teenagers and adults like this one, and it is very easy. Hope you enjoy.

God bless you with a wonderful celebration.

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

I was blessed with the most wonderful Mother. My Mama was beautiful inside and out. She was so talented. Mama could do everything…cook, sew, arrange flowers, homemaker and also when we children got older she worked outside the home.

As Mother’s Day draws near, I think of her with love and gratefulness. I remember as a child one thing we would do for Mama on Mother’s Day was make a “surprise” breakfast. Thank goodness Mama always had a stocked pantry and fridge. Of course, it was nothing fancy…eggs, toast, bacon, maybe some grits. I’m sure she was awake, but she always made us think she just woke up. We didn’t serve her in bed.

We would find some flowers in the yard and set the table, and then call her in. I’m sure it was never as good as she made us feel it was, but she appreciated our efforts. We would eat breakfast and then get ready for church, pleased that Mama had enjoyed her breakfast. As you make memories or remember memories past, honor your Mother by making breakfast for your family or others you love and appreciate. Here are a few recipes for you to try.

Breakfast Muffins

• 1 pound sausage, browned and drained
• 6 eggs
• 1 cup Bisquick or Pioneer Baking Mix
• 2 cups half & half
• One half teaspoon salt
• One quarter teaspoon pepper
• 2 cups grated cheese

Place well drained sausage in muffin tins which have been well sprayed with Pam. Mix eggs, baking mix, half & half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese.

Bake at 350° for 25 minutes. Makes about 18 muffins. These freeze well.

Deluxe Breakfast Casserole

• 2 pounds ground hot pork sausage
• 3 cups frozen shredded hash brown potatoes, thawed
• 3 cups (12 ounces) cheddar cheese, grated
• 1 large bell pepper, chopped
• 12 large eggs
• 2 cups milk
• 1 teaspoon salt

Brown sausage in a skillet and stir until it crumbles. Drain. Place hash browns in a greased 9x13x2 inch (3 quart) baking dish. Layer cooked sausage, cheese and chopped pepper evenly over hash browns. Combine eggs, milk and salt in a large bowl, beating with a wire whisk or fork until well-blended. Pour egg mixture over chopped green pepper layer. Bake in a 350° oven for 50 minutes or until golden brown. This can be made ahead and refrigerated. Makes 8 to 10 servings.

This is a nice brunch dish that is pretty, good and serves easily from baking dish.

Add some fresh fruit for a great breakfast.

Hope you enjoy.

May God bless you.

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.

Rick and I both grew up with big Sunday dinners. My Mama always had something (roast, ham, chicken or turkey) in the oven. When we got home from church, the fragrance was wonderful. Dinner was almost ready. She added sides, like rice, veggies and pear salad. Sunday dinner was always delicious. It seemed effortless for Mama to get a meal together. I appreciate her even more….now that I’m a mother with grown children. I am thankful I had such a wonderful mentor. Mama taught me so much about being prepared and making do with what you have, not just in the kitchen…but in life.

Mama always welcomed people to our table. My siblings and Daddy could drag anybody in for a meal, and Mama always had plenty for us all to eat. I do remember one time she had fried chicken, and Daddy had brought a man home to eat. Mama whispered to us kids not to take but one piece of chicken. Of course, she made sure we had plenty after Daddy’s guest had left. Try these roast recipes on a Sunday and invite someone home from church for Sunday dinner.

Eye of Round Roast

• Preheat oven to 450°.
• 1 Eye of Round Roast with small fat cap
• Worcestershire Sauce
• Lemon juice
• Red wine
• 1 jar Dijon Mustard with Horseradish
• Granulated garlic
• Lawry’s Seasoning Salt
• Black pepper
• Herb seasonings – may use fresh (rosemary and garlic, Mrs. Dash Vegetable or Perfect Herb)
• Olive oil
• 1 whole stalk of celery washed, leave ribs whole
• 2 large onions, sliced thick

In a baking pan make a rack with celery and onion in bottom of pan.

Wash meat and dry with paper towel. Bathe with Worcestershire Sauce, lemon juice and red wine. Splash on and rub in. Then rub with mustard, covering the whole roast. Season with dry seasonings, ending with herb seasoning; drizzle with oil.

Place roast on top of celery and onion in pan. Place in preheated 450°. Roast for 45 minutes. Reduce heat to 375° and roast until desired temperature:

Rare            140°

Medium          160°

Well done       170°

This roast is most tender if medium to medium rare. Every kitchen needs a meat thermometer to make sure you cook to your desired temperature. (Guidelines are in my cookbook, In The Kitchen With Elaine, at the beginning of the Meats section.)

Let it rest about 15 minutes before slicing. Strain juices and pour over meat.

Boneless Pork Loin Roast

Preheat oven to 475°.

Choose amount of meat for number of people you will serve.  Full loin = 32 slices about 1 inch thick.

Bathe with lemon juice, Worcestershire Sauce and olive oil. Season meat with granulated garlic, Lawry’s Seasoning Salt, pepper and dried herbs. Cover the entire loin. It’s best if you can marinate overnight. If not, let stand for 1 or 2 hours.

Bake at 475° for approximately 45 minutes. Reduce temperature to 375° and cook until internal temperature reaches 170°. (Use meat thermometer)

Let rest for 10 to 15 minutes before slicing.

Add your favorite side dishes. Hope you enjoy.

May God Bless You with many Sunday Dinner memories.

Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.