Page 89 - South Mississippi Living - September, 2019

Aunt Margie’s Lemon Lavender Cookies Submitted by Mary Kaye Johnston, owner of Wildflower Catering
Ingredients
1 cup of sugar
Zest of 1 large lemon
1 tbsp. dried lavender
1⁄2 cup unsalted butter, softened 2 tbsp. lemon juice
1 large egg
1 tsp. pure vanilla extract
1 tsp. baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1⁄4 cup sugar for rolling
Directions
Pre-heat oven to 350. In a small bowl, add sugar, lemon zest and lavender. Mix together for about 1 minute. Combine with butter and mix for 1 minute on high. Add lemon juice, egg and vanilla extract to mixture until well combined. Add soda and salt – mix well. Slowly add flour. Once dough is mixed well, roll into 1-inch balls. Roll balls in sugar and place on cookie sheet to bake for 10-12 minutes. Let cool and serve.
Belgian Beer and Beef Stew Submi ed by Susannah Snyder
Ingredients
3 slices of bacon cut in half
2 1⁄2 lbs. boneless chuck roast, trimmed and cut into 11⁄2 inch cubes
2 cups chopped onion (about 2 medium onions)
5 cups sliced cremini mushrooms
2 minced garlic cloves
3 tbsp. all-purpose our
1 bo le amber beer
2 cups carrots sliced 1⁄2 inch thick
1 3⁄4 cups potatoes sliced 1⁄2 inch thick
1 cup beef broth
2 tbsp. country-style Dijon mustard
1 tsp. salt
1 tsp. dried thyme
1⁄2 tsp. caraway seeds
1⁄2 tsp. eshly ground black pepper
2 bay leaves
Directions
Cook bacon pieces in a medium to large Dutch oven. Remove bacon and set aside on a paper towel while reserving the drippings. Season your beef cubes with salt and pepper and dredge in our. Add beef cubes to drippings in the pan and brown on all sides; be careful to keep the cubes om touching. Remove beef om Dutch oven.
Sauté your onion in the remaining drippings for about 4 minutes. Add your mushrooms and garlic and sauté for about another 4 minutes or until half
of the liquid evaporates. Stir in our and cook for about 2 minutes, stirring occasionally. Stir in your amber beer and add your bacon and beef, carrots, potatoes, and all remaining ingredients. Bring to a boil, cover, reduce to a simmer and let it stew for 2 hours or until the beef is tender. Discard bay leaves and serve.
Ingredients
5 tbsp. bu er
3 tbsp. our
1 cup milk
1 cup chicken bouillon
1 egg, well beaten
2 tbsp. sherry
1 tsp. salt
1/4 tsp. black pepper
A dash of Tabasco
1 tbsp. Worcestershire sauce 1 lb. lump white crab meat 1 cup grated cheddar cheese
Directions
Make a white sauce of bu er, our, milk, bouillon and egg. Remove om heat and add sherry, salt, pepper, Tabasco and Worcestershire. Add crabmeat to white sauce and put in 1-1/2 quart casserole or 6 individual ramekins. Sprinkle with cheese and bake at 350 for 20 minutes or until bubbly.
Mary Mahoney’s Crabmeat au gratin
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