58 www.Char l e s tonWomenPodcas t . com | www.ReadCW. com | www. Ins t ag ram. com /Char l e s tonWomen casserole dish. Pour milk mixture over top. Let set until dissolved into noodles. Cover top with cheese. Bake at 375 degrees for 30-40 minutes. Let cool and enjoy! DUFF’S FAMOUS GOLDEN CORN DRESSING Dr. Belinda Gergel is a distinguished local educator and author of numerous works on South Carolina history. Her mother, whom they called Duff, made her Famous Golden Corn Dressing every year. “It’s from a recipe my parents cut out of a magazine the first year they got married,” she said. “It has been made wherever we are, and my son, Joseph, made it in Nigeria for Thanksgiving several years when he lived there. So, it has traveled internationally! It’s easy and fabulous.” Ingredients: 1 can yellow cream-style corn 2 eggs ¼ cup chopped onions ¼ cup chopped green peppers 1 stick margarine 8 slices of bread, broken into pieces Salt and pepper Directions: Mix ingredients until homogenized. Pour mixture into greased 5x9 pan, and bake on 350 degrees for 45 minutes. The recipe serves six people. GRANNY EZELLA’S TEA CAKES As the executive director of the Lowcountry Rice Project, Dr. Kim Long is well-versed in classic Southern cooking. But it’s this delicate dessert that she looks forward to every year. “My maternal great-grandmother, Ezella Hollomon, was a very accomplished baker,” said Dr. Long. “She always made the holidays special by baking very delightful and memorable-tasting treats. One family favorite was her tea cakes.” Ingredients: 1 cup softened butter 2 cups sugar 3 large eggs 1 teaspoon vanilla extract 3 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt Directions: Beat butter at medium speed with an electric mixer until creamy, then gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended. Combine flour, soda and salt. Gradually add flour mixture to butter mixture, beating at low speed until blended after each addition. Divide dough in half. Wrap each portion in plastic wrap, and chill for 1 hour. Roll half of dough to a ¼-inch thickness on a floured surface. Cut out cookies with a 2 ½-inch round cutter, and place 1 inch apart on baking sheets lined with parchment paper. Bake at 350 degrees for 10 to 12 minutes or until edges begin to brown. Let stand on baking sheet for 5 minutes. Move to wire racks to cool. Repeat procedure with remaining dough. Dr. Kim Long and f ami l y. Charleston Women at Home
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