Dainty dishes make parties sparkle

Published 12:00 am Tuesday, July 29, 2003

Maybe real men don't eat quiche, but real women do.

And that's a good thing about being "woman." While real men go off to a cabin in the woods to chow down on rabbit stew, frog legs and 'possum and taters, real women, can dress to the nines, shine the sliver, and dine in fine style.

Some foods are so delicate that they scream to be munched by the "weaker" sex. And, women, the world over, daintily do.

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However, they often sneak a sampling home for their men folk. And, by George, men devour those dainty dishes as heartily as they would a rack of ribs or a juicy T-bone.

The Brundidge Study Club kept the culinary choices of men, women and kids of all ages when they compiled the first edition of Brundidge Bites.

The study club wanted to find a way to preserve the tried-and-true recipes that have been handed down from generation to generation among area residents. They also wanted to share favorite "dinner-on-the-ground" recipes, as well as brand new recipes that will one day be the tried-and-true recipes for future generations."

"Our Antique City theme brings a lot of visitors to Brundidge and many of them want to take something from our town back home with them," said Delatha Mobley, a member of the study club. "We decided that a cookbook would be ideal. The first edition sold out quickly and we are now compiling a second. We invite anyone to share their favorite recipes with us."

The study club invites submissions to the second edition of Brundidge Bites. Recipes should be typed or printed on an index card, along with name, telephone number, origin of the recipe and any related story and delivered to Mobley Business Service on Main Street in Brundidge.

Like the first edition, the second edition of Brundidge Bites will include stories from the community and special features about the town and its people.

"The first edition included information about our folklife play, "Come Home, It's Suppertime," and this year we'll have another special feature," Mobley said. "We will also feature the winning recipes from the 2002 Peanut Butter Festival Recipe Contest, which the Brundidge Study Club sponsors."

Several members of the study club joined members of the Brundidge Business Association and other community members in hosting a reception for James Boutwell, a lineman for the local electric company who has served his community with dedication and commitment for 50 years.

The food was of the "woman kind" but real men came and they enjoyed every morsel, disproving any notion about gender foods. Time and opportunity will tell about women and wild game food.

Dainty and delicious favorites from the Brundidge Study Club, the Brundidge Business Association and friends

Cucumber Sandwiches





Lemon pepper seasoning

Freeze bread and cut in desired size and shapes. Mix mustard and mayonnaise to taste. Spread liberally on bread. Top with slice of cucumber. Sprinkle with lemon pepper seasoning. Chill at least one hour before serving.

Cream Cheese and Pineapple Sandwiches

Cream cheese

Crushed pineapple


Mix cream cheese and pineapple to taste. Spread on bread cut desired size and shape.

Bacon and Tomato Sandwiches




Salt and pepper

Bacon, fried and crumbled or real bacon bits

Cut bread in circles and spread with mayonnaise. Add thin slice of tomato. Sprinkle with salt and pepper and top with bacon crumbs. Bacon bits can be used, but make sure the bits are real bacon.

Carrot Sandwiches

(You'll never know they're carrots)

2 8-ounce blocks of cream cheese, softened

4 carrots, cleaned and grated

1/2 cup chopped pecans

1 tablespoon onion juice

1 teaspoon salt

Pepper to taste


Mix. Add mayonnaise to mixture to moisten.

Almond Punch

1 package (3 ounces) lime Jell-O

2 cups water

2 cups sugar

Boil to dissolve. Cool.


1 pint bottle Real Lemon Juice

1 46-ounce can pineapple juice

1 ounce almond extract flavoring

Freeze in milk jug. Thaw slightly until slush. Add 2 regular bottles of ginger ale.

Candied Pecans

2 cups sugar

1 tablespoon flour

3/4 cup Pet milk

1 tablespoon margarine

Juice 1/2 lemon

Juice 1 orange

Grate orange

4 cups pecan halves

Mix sugar and flour. Add melted butter and bring to boil. Add fruit juice and rind. Do not stir. Cool until it reaches a soft ball stage. Add pecans. Stir until completely coated, about 5 to 10 minutes. Pour onto a brown paper bag and separate.

Cheese Ball To Write Home About

1 cup mayonnaise

1 pound super sharp cheese, grated

1 small onion, grated

1 cup chopped pecans

Black pepper, to taste

Cayenne pepper, to taste

Mix and put in mold with center opening. Fill center with strawberry jam or jelly. Refrigerate. Take out about 45 minutes before serving.

Quick Chicken Salad

2 cans white chunky chicken

2 boiled eggs, chopped

Sweet pickle relish, to taste


Add mayonnaise to mixture to desired consistency. For variety, add chopped apple or grapes.

Pimento Cheese Dip or Sandwich Spread

2 packages finely shredded Monterey Jack and Colby cheese

2 teaspoons dill weed

Dash Worcestershire sauce, optional


Mix cheese, dill weed and Worcestershire sauce. Add mayonnaise to desired consistency. Additional mayonnaise for dip, less for spread. Great either way.

Roasted Garlic Spread

1 whole head of garlic

1 cu strained yogurt

1 tablespoon fresh snipped parsley

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon salt

Roast the garlic, then either peel outer skin of each section or squeeze flesh out. You should have a heaping tablespoon. Mix this with remaining ingredients. Great with wheat crackers or thinly sliced dark bread.

Chopped Chicken Liver

1 8-ounce carton chicken livers

2 eggs, boiled

2 tablespoon grated onion

2 dashes Worcestershire Sauce

2 dashes Tobasco Sauce

2 tablespoon mayonnaise

Boil chicken livers and 2 eggs with salted water until livers are done - about 15 minutes. Cool. Grind livers and hard-boiled eggs with a grater. Add rest of ingredients and mix until spreadable. Mound in the center of a plate and decorate with ripe olive rings. Serve with wheat thins.

Artichoke Dip

1/2 cup Dijon mustard

1/4 cup mayonnaise

1 tablespoon seasoned salt

2 12-ounce cans water-packed artichoke hearts, drained and chopped

2 packages cream cheese, softened

Mix mustard, mayonnaise, salt and artichokes; add cream cheese and blend well. Microwave 35-40 seconds. Serve warm with chips.

Hot and Spicy Sausage Balls

1 pound hot sausage

3 cups Bisquick

1 10-ounce block sharp cheddar cheese, grated

1/2 to 1 teaspoon Tabasco sauce, optional

Mix all ingredients and form small balls. Bake at 325 to 350 degrees for 10 to 20 minutes. Do not overcook.

Little Pecan Samplers

Crust: 1 stick margarine

1 3-ounce cream cheese

1 cup flour

Let margarine and cream cheese get room temperature. Mix well and chill.


1 1/4 cup brown sugar

2 eggs

1 tablespoon margarine

3/4 cup chopped pecans

1 teaspoon vanilla flavoring

Bake at 350 degrees for 20 minutes.

Pecan Surprise

1 egg white, slightly beaten

1 tablespoon water

3 cups pecans

1/2 teaspoon salt

1/2 teaspoon cloves

1/2 cup sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Beat together egg white and water. Stir in pecans until coated. Mix sugar, salt and spices and sprinkle over pecans, mixing well. Spread on a greased cookie sheet. Bake at 300 degrees for 30 minutes. Stir twice.

Hot Crab Dip

1 cup fresh crab meat

1 8-ounce cream cheese

1 8-ounce sour cream

4 chopped green onions

Chopped green pepper

3 tablespoons mayonnaise

Dash each, lemon pepper, garlic salt, and Worcestershire Sauce

Combine all ingredients and cook at 350 degrees for 30 to 45 minutes. Serve with favorite salty cracker.