Recipes shared from the ‘Pon Top Edisto: Cookin’ Tweenst The Rivers cookbookwith permission from Trinity Anglican Church, Edisto Island SC. Get your copy of this treasured collection of recipes from Trinity or at the Edisto Museum gift store.
Crab Quiche
INGREDIENTS
3 tablespoons butter, melted
3 tablespoons minced green onion
1/2 cup water
1 teaspoon salt
1/4 teaspoon black pepper
1/2 pound crabmeat
3 tablespoons dry vermouth
3 eggs, beaten
1 cup half-and-half
1 tablespoon tomato paste
1 (9-inch) pie shell, partially baked
1/2 cup grated swiss cheese
PREPARATION
Combine butter, onion, and water in skillet; boil until water evaporates and onion is soft. Add salt, pepper, crabmeat, and vermouth. Bring to a boil. Combine eggs, cream, and tomato paste; stir into crab mixture. Pour into pie shell and sprinkle cheese on top. Bake at 375 degrees for 25 to 30 minutes or until knife inserted in center comes out clean.
May be frozen and baked later.
Yield: 6 to 8 servings
Marinated Tomatoes Edisto
INGREDIENTS
3 large tomatoes, sliced
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper
1/2 clove garlic, crushed or 1/4 teaspoon garlic powder
1 tablespoon chopped basil or 1 teaspoon dried basil
2 tablespoons chopped onion
PREPARATION
Arrange tomatoes in a large shallow dish. Combine olive oil with remaining ingredients in a jar, cover tightly, and shake vigorously. Pour mixture over tomatoes, cover and marinate in refrigerator for several hours before serving.
Yield: 4 to 6 servings
French Toast A La Cassina
INGREDIENTS
6 eggs
2 tablespoons sugar
1 cup orange juice
1/3 cup milk
1 teaspoon vanilla
dash of salt
grated zest of 1 orange
8 slices French bread (sliced 3/4-inch thick)
butter to cook
PREPARATION
Combine eggs and next six ingredients and mix well. Dip bread slices in mixture; place in a single layer in a baking dish. Pour remaiing egg mixture over bread; cover and place in refrigerator overnight. Bring to room temperature before cooking. Cook in butter in a skillet over medium heat until browned on both sides. Garnish as desired and serve with maple syrup.
Yield: 4 servings
No-Rise Angel Biscuits
INGREDIENTS
3 pounds self-rising flour
10 ounces shortening
1 quart buttermilk
PREPARATION
Combine flour and shortening in a mixer bowl; mix at low speed just until blended and mixture appears crumbly. Add buttermilk and mix until dry ingredients are barely moist. Transfer to work surface; pat or roll into a 1/2-inch thick slab. Cut with a 2-inch cutter. Place biscuits 1 and 1/2 inches apart on greased baking sheets. Bake at 425 degrees for 10 minutes or until puffed and golden.
Yield: 50 biscuits
