The food at the Fisher Reunion was outstanding. It started with a crabcake dinner at Dave and Elaine Pardoe's and ended with a cook-out at Kem and Susan White's. Here is the menu and some sample recipes:
White Sangria
Maryland Beers
Lemonade
Cheese Dip with Corn Chips
Bowl of Fruit
Cheese & Crackers:
Saint Agur [blue]
Petit Reblochon de Savoie
Crab Cakes
Potato Salad with Aunt Lyddie's Dressing
Aunt Margaret's Herbed Tomatoes
Peaches and Ice Cream
Chicken Salad with Pasta & Vegetables
Canteloupe & Watermelon
Aunt Lyddie's Pound Cake with Penuche Frosting
Lemonade
Grilled hamburgers and hot dogs
Tabouli
Vegetables with sour cream dill dip
Potato chips and pretzels
Raspberry gelatin mold
Lydia cake with caramel frosting
1 Lime, Sliced
1 Apple, sliced
1 Orange, sliced
1/4 C. Sugar
16 oz. Bitter lemon
16 oz. Ginger ale
1 Bottle Spanish white wine
Combine all ingredients and chill.
Place in pitcher, serve either over ice or not.
Note: When the sugar is added to the liquid, it
foams up severely!! Use a large container. This makes about 92 ounces.
8 oz. Velveeta
8 oz
Picante Sauce
Combine in a bowl and microwave for 5 minutes;
mix together and serve with corn chips.
1# Crab meat
1 1/2 teaspoons Old Bay
No salt
2 tablespoons mayonnaise
1 teaspoon Worcestershire
1 tablespoon chopped parsley
1 egg, beaten
Bread or cracker crumbs, less than 1/2 cup
2 teaspoons mustard, preferably a Dijon
type
1 tablespoon fresh lemon juice
Mix all ingredients together GENTLY.
Shape into cakes. Heat butter or margarine with vegetable oil until HOT; sauté
each side until nicely browned.
Makes 6 crab cakes.
7# Potatoes, peeled [used red potatoes]
2 C. Chopped celery
1/2 Large Vidalia onion, chopped
5 Hard-boiled eggs, chopped in a food
processor
Salt & pepper
1 Recipe of boiled dressing
About an equal amount of mayonnaise, maybe
a little less
Boil potatoes until just done, remove to a
cutting board to cool a bit and then cut into chunks; place in a large bowl.
Add the celery, onion, eggs, salt, and
pepper.
Add the full recipe of boiled dressing and
toss the salad to combine well; “add enough mayonnaise to look right.”
Cover and chill.
1C. Milk, scalded [just]
Combine 4 eggs, 3/4 cup vinegar, 1
tablespoon corn starch, 1 tablespoon dry mustard, and 1 teaspoon salt and pour slowly
into hot milk, stirring constantly. Beat with a rotary beater if not smooth.
Serve on Chicken salad.
For potato salad add 1/4 cup sugar and lots
of celery seed; bring to a boil again if it does not thicken.
Several tomatoes, sliced
Combine:
1 tsp. Salt
Freshly ground black pepper
Chopped chives
Chopped
basil
Chopped parsley
[or thyme, marjoram, or whatever herbs you
like]
2/3 C. Olive oil
1/4 C. Vinegar [used Sherry vinegar, but
others work]
Combine oil and vinegar well.
Layer the tomato slices on a platter,
sprinkle with herbs and drizzle the oil and vinegar over top. Make additional
layers of tomatoes.
Chill.
This was a recipe of Margaret Fisher Moody.
3 Chicken breast halves, boneless and
skinless
1
1/2 C. Small pasta, e.g., small shells
1 can diced tomatoes, drained
1 C. Diced celery
1/2 C. Diced red pepper
1 1/2 C. Snow peas, cooked & cooled
3 Scallions, white parts, sliced
2 TBS. Chopped parsley
3 TBS. Chopped basil
Salt & pepper
1/4 C. Extra virgin olive oil [good
quality!]
Simmer chicken breasts in water with a
little salt, onion, and celery. When done, remove to a cutting board to cool,
then dice. Place in a mixing bowl.
Cook the pasta, drain well, add to the
mixing bowl.
Add tomatoes, celery, scallions, snow peas,
red pepper, parsley, basil, salt & pepper; toss well to combine.
Add 1/4 cup olive oil and toss well;
refrigerate covered for about 1 hour. If you are not serving it yet, cover and
refrigerate. Taste to see if it needs a little more olive oil, if so, drizzle a
little on.
Made 4 times the recipe for the Fisher Family Reunion picnic August 3, 2002
2 C. Sugar
2 C. Flour 2 Sticks butter
6 Eggs
1 TBS. Flavoring [vanilla, almond, whatever you like]
Beat the ingredients at medium speed with an electric beater
for about 10 minutes.
Grease a tube pan, pour in the batter, and bake in a
pre-heated 350° oven for 50-60 minutes. Test to be sure it is done.
Let set in pan 10 minutes before removing.
1/2 C. Brown sugar
1/4 C. Butter
2-3 TBS. Milk
Heat the sugar, butter, and milk on low to boil, stirring constantly.
1 1/2 C. 10X Sugar
1/4 tsp. Vanilla
Gradually add the sugar to the pan, blending well; add the vanilla and mix together.
Thin with a few drops of milk if needed.
2 C (one 16 oz. can) Applesauce
1
Large box raspberry gelatin
1 Box frozen raspberries or strawberries
Bring raspberry gelatin to a full boil.
Add
to applesauce and stir to dissolve.
Take gelatin mixture off heat and fold
in berries.
Serve with whipped toping sprinkled with nutmeg.
1 C dry bulghar wheat
1-1/2 C boiling
water
1-1/2 tsp salt
1/4 C fresh lemon and/or lime juice
1 heaping
tsp crushed, fresh garlic
1/2 C chopped scallions (include some of the greens)
1/2
tsp dried mint
1/4 C good olive oil
2 medium tomatoes, diced
1
packed cup freshly chopped parsley
Fresh black pepper
Combine bulghar, boiling water, and
salt in a bowl. Cover and let stand 15-20 minutes or until bulghar is chewable.
Add
lemon juice, garlic, oil, and mint. Mix thoroughly. Refrigerate 2-3 hours.
Just
before serving add the vegetables and mix gently.
Correct seasonings.