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Horry County Museum
Traditional Recipes
Southern Style – November 19, 2001
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Peanut Sauce with Greens
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1/2 lb fresh greens (kale, collard turnip, mustard)
1 med. onion
2 large cloves garlic, crushed
2 Tb. peanut oil
1 1/2  tsp. curry powder
2 Cups canned crushed tomatoes
1/2 tsp. salt
2 Tb peanut butter
1/2 tsp  crushed dried hot pepper
1/2 cup unsalted roasted peanuts, coarsely chopped

Freshly cooked Yellow Grits.

Wash Greens and drain thoroughly; chop coarsely. Saute' onion and garlic in 
peanut oil in large skillet over medium heat.  Stir in curry powder and 
saute' a few minutes more to bring out flavor. Add the tomatoes and salt, 
mix well and cook over low heat for about 15 minutes. Stir in chopped greens 
and cook for 10 minutes.  Stir in peanut butter until it is smooth and well
blended, then add the hot peppers.  Taste for salt and hotness.  Stir in 
chopped peanuts.  Serve over hot grits.

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Creame Anglaise
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2 cups heavy cream
1/3 cup granulated white sugar
5 egg yolks, lightly beaten
2 Table spoons vanilla extract or bourbon to taste.

Combine cream and sugar in a heavy-bottomed pan and bring to boil.  Remove from
heat and add a small amount of the hot cream to the egg yolks.  Stir well blend
evenly and add the rest of the cream in a small cream, stirring.  Cool to room 
temperature, add flavoring.


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Sally Lunn Loaf Bread
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4 cups all purpose flour
1/3 cup sugar
1 envelope Rapid Rise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/2 cup butter
3 large eggs

In a large bowl combine 1 1/3 cup flour, sugar, undisolved yeast and salt.  Heat
butter milk, and water until very warm, about 120 degrees.  Gradually stir into 
dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping 
bowl occasionally.  Add eggs and 1/2 cup flour; beat 2 minutes at high speed.  
Stir in remaining flour to make stiff batter.  Cover and let rest 10 minutes.  
Stir batter down; spoon into greased 12 cup tubepan.  Cover; let rise in warm 
place until doubled in size, about 1 hour.  Bake at 325 degrees for 35 to 40 
minutes.  Let cool 5 minutes in pan before turning out onto wire rack to cool 
completely. 


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Irish Soda Bread
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3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 1/2 cups buttermilk
1/2 cup raisins
2 eggs
1 tablespoon caraway seed


Preheat oven to 350 degrees.
Combine four, baking powder, salt, and sugar.  Beat sugar with buttermilk.  Add
the eggs and buttermilk into the flour mixture; stir in raisins. Pour dough 
onto lightly floured board, Shape into a round loaf, adding four if necessary. 
Place in a lightly greased springform pan.  Sprinkle top with caraway seeds if
desired. Bake at 350 degrees for 1 hour until bottom of loaf sounds hollow when 
tapped.


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Fried Quail with Sausage and Oyster Cream
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(from Hoppin' John's Low County Cookbook by John Martin Taylor)


Serves four as appetizer, or two as main course.

4 quail, dressed for frying
all purpose flour for dusting
lard or oil for pan-frying
1 cup chucked oysters and their liquor
1/4 pound country sausage
1 cup cream

Rinse quail, pat dry and dust with the flour.  Fry the quail in small amount of
oil or lard in skillet over high heat until golden brown, turning once, about 
10 minutes.  Keep warm until cream sauce is prepared.

Drain the oysters and set aside, reserving the liquid.  Place sausage in
saucepan and cook over medium heat until all of the grease is rendered out and 
the sausage is evenly browned.  Remove the sausage from the pan and allow to 
drain.  Discard fat. Add the cream and the oyster liquor to the pan and reduce 
over high heat until the sauce is the desired consistency, stirring often and 
scraping up any brown bits stuck to the bottom of the pan.  Lower the heat and 
crumble the cooked sausage into the cream.  Add the oysters, heating the sauce 
through until the oysters just begin to curl, just a minute or two.  Place 
fried quail on serving plate and pour the sauce over the birds. Serve piping
hot!