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Recipe Finder: Soul food favorites |

Recipe Finder: Soul food favorites

Dr. Martin Luther King Jr. was known to like the peach cobbler and the fried catfish at what was The Four Way when he visited Memphis. Owner Patrice Robinson reminded me that he liked lemon icebox pie, but I couldn’t find any recipes from The Four Way in our archives.  


But I found some staples from other soul food and home cooking restaurants loved over the years, and am printing some of those today. The corn bread from Peggy’s will fulfill Francine Washington’s outstanding request. She asked for a recipe for corn muffins from the now-closed Dixie Café, but I haven’t received it and am instead printing Peggy Brown’s fine skillet corn bread, with instructions on how to make muffins. 

Leach’s Family Restaurant has been closed for years, but the Leach family has Ms. Girlee’s on Chelsea and Mike Leach has Leach’s in Millington. We’re reprinting a recipe for their peach cobbler, and the lemon icebox pie comes from the Buntyn.

Requests 

Margaret Vollmar requests the cheesecake recipe from Café 1912, and Bebe Schroer wants the recipe for Molly’s La Casita refried beans. She says they’re the best in town. We’ve tried to get this before and have been unsucessful, but undeterred, we try again. 

Can anyone help? Send recipes and requests to Jennifer Biggs at biggs@commercialappeal.com. 

Peggy Brown’s Cornbread 

 Ingredients 
 
4 cups buttermilk 
 
4 cups Aunt Jemima Buttermilk Cornmeal Mix 
 
1/3 cup sugar 
 
2 eggs, cracked and lightly beaten 
 
1/2 cup vegetable oil 
 
1 stick butter, melted 
 
Cooking spray and oil for skillets 
 
Melted butter for top, if desired 
 
Directions 
 
Mix all ingredients. Spray iron skillets, add enough oil to coat bottom, and heat in 450-degree oven for about 5 minutes. Pour cornbread mix in skillets (or put half in skillet and divide the other half among 12 oiled muffin tins). Bake about 20 minutes. Brush top with additional melted butter, if desired. 

Source: Peggy Brown, files of The Commercial Appea

Leach’s Peach Cobbler 

Ingredients 
 
2 prepared 9-inch pie crust rounds 
 
1 can (approximately 29 ounces) sliced peaches 
 
1 cup sugar 
 
2 teaspoons nutmeg 
 
1/2 cup butter 

Directions
 
Lightly grease an 8-by-12-inch pan. Pour peaches into pan. Mix together sugar and nutmeg. Sprinkle over peaches. Cut up butter and sprinkle over peaches (or melt the butter and pour it over peaches). 
 
Cover top with pie crusts, breaking some into pieces to sprinkle over top.  Bake in preheated, 325-degree oven for 35 to 45 minutes, or until crust is golden brown. Serves 8 to 12. 
 
Source: Files of The Commercial Appeal 

Buntyn’s Lemon Icebox Pie  

Ingredients 

Crust: 
 
1/2 cup graham cracker crumbs 
 
2 tablespoons melted butter 
 
14 vanilla wafers 

Filling: 
 
2 cans (14 ounces each) sweetened condensed milk 
 
1/3 cup (6 large) pasteurized egg yolks 
 
6 tablespoons lemon juice 
 
Meringue: 
 
½ cup (4 large) pasteurized egg whites 
 
¼ teaspoons baking powder 
 
2 tablespoons sugar 

Directions
 
Mix crumbs and butter and press into bottom of a 9-inch pie pan. Line circumference of pan with wafers. Mix filling ingredients. Pour into pie pan. Refrigerate until set, about 1 hour. 
 
Beat egg whites until foamy. Add baking powder and beat to soft peaks. Gradually add sugar. Beat to shiny, stiff peaks.  Mound pie with meringue. Bake in a 400-degree oven until meringue is golden brown, 5 to 7 minutes. Serves 7. 

Source: Files of The Commercial Appeal

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