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Judy O'Daniel

Writes Country Gourmet
  • Writes Country Gourmet
  • Her columns appear Wednesdays in the Times-Journal.
Tuesday 12/30/2014
Caviar, soup, cornbread for New Year’s
Posted: December 30, 2014 - 5:38 pm

All Southerners know that we must respect black-eyed peas on New Year’s Day. Ignore them, if you must, the rest of the year; but for a year of good luck, health, peace and wealth, we must consume some “cow peas” whether we like them or not.

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Tuesday 12/16/2014
Tasty pecan gifts for Christmas
Posted: December 16, 2014 - 5:55 pm

Although we didn’t have any pecans at our house thanks to the squirrels and crows, this was a good year for everyone’s favorite holiday nut. Pecan halves are available in our grocery stores and local clubs are quickly selling all that’s been ordered. Now that you have a supply of pecan halves from this year’s chop what are you going to do with them? Have you thought about making special gifts for the family and friends? If so, try some of these recipes and provide them with a very tasty, special assortment of America’s native nut.

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Tuesday 12/09/2014
Cheese balls are the perfect holiday food
Posted: December 09, 2014 - 6:03 pm

Last week, I heard that cheese balls are making a comeback. Big city caterers are making them the perfect party food. Yes, they are retro; they have been around all my life, but I didn’t know they had gone anywhere. I still make them for all kinds of occasions. Then, I wondered just how long cheese balls have been around. According to author Michelle Buffardi in “Great Balls of Cheese,” the first cheese ball was made in 1801 and presented to President Thomas Jefferson at the White House by farmer Elisha Brown, Jr. He made it on his farm, and it weighed 1235 pounds and was called the “mammoth cheese.” Now that’s a cheese ball. Or was it? Not the kind we know about. In fact, the cheese ball seemed to have dropped out of sight until 1944, when a recipe for one first appeared in print in a cookbook by Virginia Stafford, “Food of My Friends.” Stafford was a popular columnist for the Minneapolis Star Journal, and she went on to write other cookbooks featuring cheese. My earliest memories of the cheese ball are in the fifties. That’s the time when this appetizer found its place in homes across the U.S. My mother had several recipes, but her favorite was one she served on Ritz crackers with a slice of dill pickle on top. Over time, that basic cheese ball made with cheddar cheese was recreated and joined by numerous other recipes. For years, they were tops on the party foods list. As sausage balls, wings, dips, meatballs and pigs in a blanket appeared, old faithful faded somewhat into the background. The history of cheese balls is similar to many other foods. For a time, something will be really popular. Then something else will come along and force it into the background. Now, it seems the cheese ball is on the party list again. Actually, it just may be that home cooks have been buying, rather than making, this tasty appetizer. There are numerous ones even in the grocery stores. Now that their popularity is on the rise again, it’s time to get out our old recipes, look up new ones on the internet or watch those cooking shows on TV and get ready to have the perfect holiday party with the perfect holiday party food — a cheese ball, or maybe two or three. Don’t forget that most cheese ball recipes can be shaped into different things to represent the occasion. For Christmas you might do a tree, bell or star, especially if you have several on the party table. Use your imagination and be creative. They don’t all have to be round, just good. Enjoy the holidays.

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Wednesday 12/03/2014
Time to start making Christmas gifts
Posted: December 03, 2014 - 5:09 pm

Christmas is only three weeks away. How time flies. Now is the time to start thinking about special gifts for friends and people you want to remember with a little something — or just say “Thank you” to the postman, a teacher, a parent or someone special. Making Christmas gifts was something my sister and I did as children. All our friends did. That doesn’t happen as often today, but why not give it a try? A gift in a jar can range from a cookie mix, soup mix to a beverage mix or cake mix and numerous other mixes. With the variety of ingredients available in our grocery stores, gifts in a jar are easy to make and fun, too. Choose the appropriate size container, measure accurately and include directions for how to use your gift. If you are using a canning jar, you can place a piece of fabric over the lid before securing it with the ring, or you can use a piece of fabric and tie with a ribbon, raffia or a cord, or double sided tape. You can layer the ingredients in any way you like but, in general, “powdery” ingredients such as flour, cocoa, or powdered sugar should be placed on the bottom with larger coarser ingredients such as oats, nuts, chips, candies, or dried fruits should be placed on top of the other ingredients. Finally, if you like, you can attach an additional gift to the jar, such as a wooden spoon, a spatula, or a measuring spoon. Use your imagination and make holiday gift giving truly personal and special this year.

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Wednesday 08/06/2014
America gets creative with German chocolate
Posted: August 06, 2014 - 3:35 pm

Since the creation of the German chocolate bar in 1852, American cooks have taken the flavor and created numerous recipes to enjoy it. Besides cakes, there are cookie and pie recipes, snack cakes and coffee cakes, bars and squares. The Flavor of German chocolate became so popular in this country that companies created a cake mix for cooks to use. Of course, this makes baking a lot easier and also gives creative cooks new ways to use this all American flavor. Try some of these recipes. They are sure to be big hits with family, friends, church groups and great for reunions too.

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Tuesday 07/29/2014
Great German chocolate!
Posted: July 29, 2014 - 3:03 pm

Who can turn down a slice of moist chocolate cake with a caramel icing of coconut and pecans? Very few! That’s what we call a German Chocolate Cake. Contrary to its name, this cake is not German; it’s all American, even through there is some confusion about its history.

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Tuesday 07/22/2014
July is a special month for garlic lovers
Posted: July 22, 2014 - 5:38 pm

When I discovered that July is Garlic Lovers Month, I was surprised to learn that there are so many festivals that honor this odoriferous bulb. From Toronto, Canada, to Orange, Massachusetts, Ithaca, New York, to Gilroy, California, celebrations are in full swing.

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Tuesday 07/01/2014
Great sides to compliment your BBQ for the Fourth
Posted: July 01, 2014 - 3:48 pm

Barbecue and the Fourth of July always seem to go together. But we need more than some ribs, pulled pork and hamburgers. We need some great side dishes to complement your BBQ expertise.

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Tuesday 06/24/2014
Recipe for Skunk is for Odor not Dinner
Posted: June 24, 2014 - 4:53 pm

Sometimes I find a recipe for something that has nothing to do with food. Do you remember the recipes for cleaning silver, suet for birds, doggie treats, and uses for Coco Cola?

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Tuesday 06/03/2014
How old is chicken salad?
Posted: June 03, 2014 - 4:28 pm

Editor’s Note: Judy O’Daniel is on vacation this week. This column originally appeared in the July 23, 2008, edition of the Times-Journal.

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