recipes below are from The Ladies of
Covington Send Their Love, The Gardens of
Covington and From the Heart of
The photographs of the cake are courtesy of Ann Morrison and
the California Covington Fan Club. Enjoy!
The first Ladies of Covington Fan Club made
meatballs and prunes and had a party.
Bookworms of Hendersonville left
to right: Rita, Debbie, Nancy, Terry, Lois, Helen, Cathy and the
Vienna Cake they had with tea.
Grace's Multicolored Vienna Cake
cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs at room temperature
1 ½ cups self-rising flour
1/14 cups all-purpose flour
3 level teaspoons baking powder
1 cup milk
1 teaspoon vanilla extract
red, yellow and green food coloring
strawberry or apricot jam
frosting (see recipe below)
three nine inch cake pans, this recipe will make one three-layer
cake. Preheat oven to 350 degrees. Grease and flour lightly
three cake pans and line the bottoms with rounds of wax paper. In
a large bowl, with an electric mixer on medium speed, cream butter
until smooth. Add sugar gradually and beat until fluffy, about 3
minutes. Add eggs one at a time, beating well after each addition.
Combine the flour and baking powder in a separate bowl, then add
to batter slowly, in four parts, alternating with milk and vanilla
extract. Beat well after each addition. Divide the batter into three
small bowls and add the food coloring – two or three drops
at the most – green to one bowl, yellow to another, and red
to the third. You will have pale yellow, pinkish, and light green
batters. Pour the batters into three different baking pans. Bake
for 20 or 25 minutes. Watch carefully, and test with knife tip or
toothpick for doneness. Be sure layers are baking through. Let the
layers of the cake cool in their pans for ten minutes, then remove
and finish cooling on racks. When completely cooled, spread a thin
layer of strawberry or apricot jam on top of the first and second
layers as well as a thin layer of frosting on top of the jam. Stack
the layers and frost the top and sides with cream cheese frosting.
Keep cake in a cool place before serving.
Grace's Sugar Cookies
a cup of butter
of a cup of granulated sugar
teaspoons of milk
cups of shifted all-purpose flour
teaspoons of baking powder’1/4 teaspoon of salt
the oven to 375 degrees
cream the sugar, butter, and vanilla
egg and milk and beat until light and fluffy
the dry ingredients together then
into the creamed mixture
the dough in half
both halves and chill them for at least one hour
good old-fashioned cookies, thin and slightly crisp, are great with
a cup of tea.
(eight ounce) packages cream cheese, slightly softened and cut into
½ cup (1 stick) unsalted butter, softened slightly and cut into small
1 ½ teaspoons vanilla extract
5 cups sifted confectioner’s sugar
Makes enough frosting for a three-layer cake. In a medium-size bowl, with
an electric mixer on medium speed, beat the cream cheese and butter until smooth,
about 3 minutes. Add vanilla extract. Gradually add sugar and beat well unil
mixed and of a consistency to spread easily.
Meatballs and Prunes
½ lbs. of ground beef – round or sirloin
1 egg (for every 1 ½ lbs. of beef)
Seasoned breadcrumbs as needed
1 box of pitted prunes
1 can of original tomato PASTE
1 or 2 onions chopped
Seasoning for meat
1 quart of water
Should make 8-10 meatballs, depending on the size of the ball.
a blender or a bowl add water, then tomato paste and blend until well
mixed. Pour mixture into a deep pot (whatever you use for stew). Sauté
onions in olive oil. Remove and drain them, then add to pot. Put meat
in a bowl and crack the egg into it. Work egg into the meat with a fork
or your hands. (You may have to sprinkle some bread crumbs into the
meat mixture if it is not holding well. Go careful here because you
will use crumbs on the exterior after you form the meatball.) Form round
balls of meat in your hand and insert a prune into each ball. Be sure
prune is surrounded with meat and not visible. In your hand, sprinkle
bread crumbs, as needed, to hold meat ball together. Usually you end
up with a meatball slightly coated in crumbs. Heat a skillet and add
olive oil. When hot, brown meatballs quickly on all sides. Remove and
drain. Add meatballs to pot along with the rest of the prunes. If you
need more liquid, add water to cover the meatballs. Season to taste.
Cover pot ( I use tin foil under the cover to make a good seal.) Bring
to a boil. Then, reduce to medium heat for approximately 30 minutes
(bubbling slightly). Lower heat again, keep covered and cook for approximately
60 minutes. Uncover. Bring back to boil for 30 minutes or less. You
need to watch it because the gravy will become nice and thick. (Without
adding flour or anything at all!) Caveat: If you let the mixture cook
too long it will fry out and burn the bottom of the pot.
(Grace prefers it with rice, Amelia with noodles, and Hannah with potatoes.)
Cold Zucchini Soup
4 medium or 6 small zucchini
4 cups of home-made or canned fat-free chicken broth
1 bunch of green onions, chopped well
1 ¼ tablespoon of fresh dill
Salt and pepper to taste
1 (8 oz) container of plain fat-free yogurt
Garnish with fresh chopped chives
Mix the first five ingredients in a saucepan. Cook over medium-high heat, stirring
occasionally for fifteen to twenty minutes, or until the zucchini is medium soft,
but not mushy. A cup at a time, place mixture in blender. Mix until smooth. Cover
and chill for 6 hours. Remove and stir in yogurt and garnish. Makes about 8 cups.
This soup keeps well in the refrigerator and can be used for several days.
Cheesy Cauliflower Bake
nice, fresh cauliflower
1/3 cup of fat-free milk
3 tablespoons of butter or margarine
1 ¾ teaspoons of powdered mustard
¼ teaspoon of nutmeg
¾ cup of grated Parmesan cheese
Salt and pepper to taste
Cut cauliflower into florets and cook uncovered in boiling, salted water for
12 minutes or until they have softened. Drain and mix the cauliflower well with
milk, butter and mustard. Season with salt, pepper and nutmeg. Place in an approximately
7 x 11 inch Pyrex baking dish and distribute Parmesan over the top. Bake in a
preheated oven at 350 degrees for 30 minutes or until the top turns gold and
Apple Oat Bran Muffin
egg whites (use only the whites)
¾ cup of nonfat milk
½ cup of nonfat yogurt
¼ cup of frozen apple juice concentrate
1 cup of regular rolled oats
1 cup of bran
2 apples (Gala or Delicious) peeled and grated
¾ cup of raisins
1 ½ cups of whole wheat pastry flour
1 ½ teaspoons of baking soda
1 teaspoon of cinnamon
egg whites, milk, yogurt, apple juice, oats and bran. Mix lightly.
Then stir in apples and raisins. In a separate bowl, combine the flour,
baking soda and cinnamon, stirring to mix well. Add the dry ingredients
to the fruit mix, stirring lightly to combine well. The mixture will
be slightly thick and sticky, not smooth. Spoon into non-stick muffin
pans and bake in a 425 degree preheated oven for 25 minutes.
Avocado Pineapple Dip
1 ripe avocado
1 can of crushed pineapple
Peel and mash the avocado. Add the crushed pineapple using some, but not all
of the liquid. Season to taste and serve cold with crackers.
(Grace has made this for so many years, she can't recall if she made it up herself
or if someone passed along the recipe.)
Cinnamon Curried Fruit
side dish with ham
1/2 cup butter melted
2/3 cup brown sugar firmly packed
1 No.1 can pear halves
1 large can peaches
1 large can apricots
1 large can pineapple chunks
5 marachino cherries
3 teaspsoons curry powder or to taste
Open cans and drain fruit well. Pat dry.
Melt butter and add brown sugar and curry. Mix well.
Place well drained fruit in a very lightly buttered casserole. An aluminum cake
size pan will do fine. The fruit can lay any which way to fill the casserole
Spoon the sugar/curry mixture over fruit. The mix may be crunbly, so use your
hands. Bake uncovered in 325 oven for one hour. Serve hot or warm. Flavor improves if
fruit stays in fridge covered and then is reheated. It can be reheated 2 or 3
times until used up. Makes approx 10 servings.
Cove Road Cold Veggie Salad
to put together at the last minute.
Toss into a bowl:
Two small or one large can of yellow or white corn
I can of baby carrots from can or fresh (blanched)
A bundle of fresh asparagus, thin if possible cut into no longer than
2 uinch pieces.(do not blanch) You want them crunchy.
A can of cut up Black olives
Yellow squash cut into small pieces
Walnuts at least quartered
Any good Walnut Raspberry salad dressing (vinagrette)
Mix all veggies and add salad dressing laste when you are ready to eat.
Grace's Fruit & Veggie Chicken Salad
skinless chicken tenders
cups chopped tomatoes
cups seedless green or red grapes
cup chopped celery
cup chopped orange bell pepper
cup chopped red bell pepper
green onions chopped
and ½ cups of light mayonnaise
cup plain non fat yogurt
½ cup fresh chopped dill
cup almond pieces
orange juice to a boil. Add chicken tenders and cook in the juice.
Turn once. Do not overcook. Remove cooked chicken and cool. Then cut into pieces.
Place the cut up chicken in a large bowl and add the tomatoes, grapes,
celery, orange and red bell peppers and the green onions.
In a smaller
bowl, mix mayonnaise, yogurt, dill, and seasonings to taste. Add three
tablespoons of unused orange juice to mix. Stir well. Stir
into the chicken mixture. Sprinkle almonds on top before serving.
Chicken Divan Royale
Two packages frozen broccoli spears or 2 bunches of fresh broccoli.
6 chicken breasts cooked, or 2 cups cooked and chunked chicken
2 cans cream of chicken soup
1 cup of mayonnaise
1 teasp. lemon juice
tsp. curry powder
cup shredded cheese (mozzarella and mild cheddar)
cup soft bread crumbs
tsp. butter melted
not overcook. Drain and arrange in greased 11 ½
x 7 ½ approx. size baking dish.
and soup with lemon juice and curry and sprinkle and pour half over
Add a layer
of soup mixture over chicken. Sprinkle
with more cheese ( mix of mozzarella and cheddar) and bake in 350 oven
until it bubbles.
recipe came to Grace from an old family friend in Dentry, Ohio. It’s
not a fat or sugar free recipe but it’s delicious.
delicious apples, cut into rings and soak in water with lime-juice
added to prevent discoloration.
2 egg yolks from whites and save whites
2/3 cup milk
1 tablespoon lemon juice and 1tablespoon melted butter
1 cup of all purpose flour—resift adding ¼ teasp of salt
and 2 tablespoons of sugar.
the liquid and dry items above
egg whites until stiff
them into the batter
the apple rings and pat them thoroughly dry
them in the batter and brown both sided in hot oil
with confectionery sugar