Memories and recipes make for a nostalgic mix in “Time to Eat, Y’all”

HANCEVILLE, Ala. — In Danna Standridge’s cookbook celebrating the State of Alabama’s Bicentennial, memories are mixed in with the recipes she and her fellow contributors provided for “Time to Eat, Y’all.”

The title of the book comes from Standridge’s own childhood, when her grandmother “Nanny” would call the family in to the Sunday dinner table by yelling “Time to eat, y’all” from the doorway. Standridge shares memories from growing up at the children’s table with her many cousins, farm-to-table practices that were the norm in the days of her grandparents and parents, and the importance of a home-cooked meal to a son serving in the military.

Standridge tells the story of her Ugly Biscuits and how much her son Caleb missed them while he was going through survival training with the U.S. Air Force.

“He told anyone who would listen about how good my ugly biscuits were,” Standridge writes. “He was so hungry, he even dreamed about them, bless his hungry heart.”

When he completed training and she was able to visit, Standridge said she flew to meet her son – her biscuit pan packed in her suitcase – to make him those ugly biscuits.

“If my son wants my ugly biscuits, he’s going to get some,” she added. “I’m going to feed that boy or die trying.”

Another story is about the Turnip Green Ministry established by her Grandpa Campbell and his wife Stella, who would carry bunches of turnip greens to church to give to those in need. The tradition is now carried on by her parents, Gerald and Shirley Swann. “People know of my parents’ generosity with their turnip greens and some come to pick ’em a mess of turnip greens,” Standridge writes. “Others who are not able to go pick for themselves, who may be in need, who have suffered a loss of a loved one, or have suffered a setback in life will receive a good ol’ pot of greens with my dad’s delicious cornbread.”

Other memories in the cookbook come from Alabama officers and legislators, such as Dist. 11 Rep. Randall Shedd’s contributions of White Fruitcake and Tea Cakes.

“One of my favorite memories is enjoying my grandmother’s White Fruitcake at Christmas,” Shedd writes in the book. The recipe comes from his grandmother, Mollie Jones Garrett, and it’s been passed down two more generations so far. “Debbie Ray Shedd, my wife, will hopefully someday pass it on to our granddaughter, Maddie Claire Shedd, and teach her how to bake it just like she does.”

Ugly Biscuits, White Fruitcake and Turnip Greens are just a few of the recipes/memories in “Time to Eat, Y’all.”

Standridge will share the stories about these and more when she presents a talk and cookbook signing on Thursday, Nov. 14, at 11 a.m. at the Bailey Center Auditorium at Wallace State Community College. The public is invited to attend.

Ugly Biscuits

2 c. self-rising flour

1 stick butter, melted

2 T. butter

1 c. milk

1 T. vinegar

Preheat oven to 475°.

Pour vinegar into milk and set aside till needed.

Place 2 tablespoons of butter in bottom of skillet and place in oven to melt.

Place flour in mixing bowl and make a well/indention in the center.

Pour the milk/vinegar mixture into the well in the flour.

Pour in the melted stick of butter.

Stir together. Batter will be thinner than traditional biscuit dough.

Drop large spoonfuls onto prepared buttered skillet every 2 inches.

The batter will spread and slowly connect as it cooks.

Bake for 10-14 minutes till bottom is crisp and brown and top is lightly brown.

Cut biscuits apart.

– Danna Standridge

White Fruitcake

1 box white cake mix, baked according to directions for two layers

Icing:

2 c. sugar

8 egg yolks

1 c. coconut

1 c. butter

1 c. white raisins

1 c. black walnuts

Cook on medium, stirring constantly till mixture starts thickening. While warm, spread icing between layers, the remainder on top. Cake gets better next day or next if any left.

– Rep. Randall Shedd

Gerald’s Turnip Greens

Turnip greens, picked fresh

About 24 oz. water

2 T. bacon grease

3 chicken bouillon cubes

1 tsp. salt

Take a bucket or foot tub, go to the turnip green patch and pick enough greens for a good meal. Wash greens through about 3 waters to make sure they are clean. Pick out any bad leaves.

Using a large pot with a lid, prepare the liquid to cook the greens.

Add about 24 oz. water, bacon grease, bouillon cubes, and salt and bring to a low boil.

Place a few greens in at a time until all are in the pot.

Boil about 10 minutes, then turn to simmer and place a lid on top of pan and cook about 30 minutes or longer as needed.

– Gerald and Shirley Swann