Again this year as they have done in many past years, the Central Village Homemakers are sharing their annual luncheon recipes. They are home-tested.
This group of ladies does much more for the community than cooking, although they are great chefs. Their booth at Market Days is one of the most popular. They sponsor the annual Christmas Sing-Along and their additional support to the community makes a long list. They have been doing this for half a century.
Home Demonstration Clubs, the basis of this group, really got a boost in 1914 when the Smith-Lever Act provided legal and financial backing for home demonstration clubs. Women across the country had gathered as home groups interested in improving family life since 1898. By 1951, there were 60,361 home demonstration clubs nationwide.
The Virginia Cooperative Extension Service and Extension agent Mildred Hudgins began home demonstration clubs in Mathews. In the beginning, four or five clubs organized. Today Central Village is the only active club. It is still very much involved in what the organization promotes: improving family life, education, sharing, and never stop learning.
GREEK SALAD
At least 1 head of Romaine lettuce torn into bite size pieces
Kalamata olives, halved
Tomatoes
Feta cheese
Pepperoni, cut up
Salami, cut up
Red onion, diced
Mix all ingredients in a salad bowl with the tomatoes and feta cheese on top. Toss with Greek salad dressing or make your own.
CHICKEN CASSEROLE
Polly Hayes
1 c. sour cream
½ c. mayonnaise
1 c. shredded Cheddar cheese
Meat from 1 large cooked chicken
1 can petite diced tomatoes
Mix ingredients together and put into a greased casserole dish. Crush 1 sleeve of Ritz crackers and sprinkle on top. Dot with ¼ c. butter. Bake at 350 degrees for 45 minutes. Serve over rice or noodles.
DIDDLE’S CHOCOLATE CARROT CAKE
Mary Hunley (Danny Hunley)
300 grams all-purpose flour plus more for pans
2 tsp. baking powder
1 tsp. baking soda
1 tsp. Diddle Secret Spice Blend (can substitute apple pie spice)
¼ tsp. salt
300 grams granulated sugar
90 grams brown sugar
1¼ c. vegetable oil
4 large eggs
½ c. applesauce
1 tsp. vanilla extract
250 grams finely grated carrots, about 6 medium carrots
FROSTING
1½ c. heavy cream
24 oz. semi-sweet chocolate morsels
2 Tbs. unsalted butter
Cake
Preheat oven to 350 degrees. Coat 2 9-inch round cake pans with cooking spray and line bottoms with parchment paper. Coat the parchment paper with cooking spray and dust with flour, tapping out excess. Sift the flour, baking powder, baking soda, spice blend and salt into medium mixing bowl. Beat granulated sugar, brown sugar, vegetable oil, applesauce, eggs and vanilla in a large bowl with mixer on medium speed until combined. Reduce speed to low and beat in dry mixture. Fold in carrots. Divide the batter between two pans and cook about 40 minutes. Cool 10 minutes in pans then invert on rack to cool completely.
Frosting
Heat heavy cream until almost simmering (195 degrees) in a medium saucepan over medium-high heat. Remove from heat and add chocolate and butter. Let sit without stirring for 5 minutes. Stir until smooth and then stir some more. Let cool to room temperature about 2 hours. Place one cake layer on plate and spread top with 1 c. frosting. Refrigerate until frosting is set about 10 minutes. Top with second layer and spread frosting on top and sides.
SWEET ALABAMA PECAN BREAD
Jan Kanner
1 c. sugar
1 c. brown sugar
4 eggs, beaten
½ c. vegetable oil
½ c. melted butter
1 tsp. cinnamon
1½ c. self-rising flour
1 tsp. vanilla
2 c. pecans, finely chopped
Preheat oven to 350 degrees. Lightly grease and flour 9 x 13-inch baking dish. Using a wooden spoon, stir together sugar, brown sugar, eggs, oil, melted butter and cinnamon in a medium bowl until smooth. Stir in flour and vanilla. Add pecans. Bake for 35 to 40 minutes. Yields between 15-20 squares.
TACOS
Paula Johnson
2 lb. very lean ground beef
1/3 small white onion, diced
½ c. taco seasoning
½ c. water
Juice from 1 lime
2 c. shredded cheddar cheese, divided
1 (2.25 oz.) can black olives, drained and rinsed
½ lb. can black beans, drained and rinsed
15 low-carb street taco shells
Optional Toppings: Diced tomato, sour cream, salsa, avocado slices, guacamole, lettuce, red onion
Dice onion. Drain and rinse black beans and olives. Place a large skillet on stovetop on medium heat. Add ground beef and allow to brown completely. Mix onion into the meat and allow to soften. Add taco seasoning, water, lime juice, half of shredded cheese, black beans and olives to the skillet. (Reserve a handful of olives to sprinkle on top if desired.) Mix everything together. Remove skillet from heat. Create three layers of low-carb taco shells and ground beef in a 8 x 8-inch casserole dish; starting with shells and ending with taco filling. Top with remaining cheese and black olives if saved. Bake for 10 to 15 minutes until cheese is melted. Allow to cool. Cut into squares and plate. Add desired toppings.