Bless Your Spoon: Flat Creek community

By Stephanie Williams Dean

Sometimes, sequestering from life can be productive. As a writer, getting away by myself with free time and clear space helps support the imagination and creativity needed to write. Recently I took a road trip to do just that.

My journey ended at a small town known as College Grove, located in picturesque Middle Tennessee, and there’s no prettier region. My stopping point was a writer’s colony in the scenic community known as Flat Creek. Named for its flat appearance, the creek meandered along the foot of the surrounding, mile-high mountains. Like a snake, the creek carved its way through rolling hills that loomed above the water on both sides.

You can imagine the commanding beauty of the unfolding spring season. The only thing competing with writing was my camera in hand. In every direction were mile-long, never-ending white fences that bordered lush, green and pristine pastures. Grazing black and brown Tennessee Walkers dotted the hills. And if not horses, there were both dairy and beef cattle and herds of sheep. A picturesque setting to say the least, and that alone would have strongly inspired anyone’s writing project.

My bedtime reading was committed to cover-to-cover browsing of a recipe book compiled by ladies of the Flat Rock Community. I’m delighted to share with readers some favorite takeaways. Here are a few delicious dishes prepared just the way country folks enjoy ‘em. For instance, take the slight wilting of greens — fresh, leafy greens are so delicious when heated this way. When available, using sautéed fresh veggies instead of canned ones will improve flavor. Thankfully, our gardens will be producing before long.

Fish Shortcakes

• 3 Tbsp. chopped onion

• 2 Tbsp. Wesson oil

• 4 Tbsp. all-purpose flour

• 2 cups whole milk

• 1/3 cup favorite grated cheese

• 1 ½ cups cooked, flaked fish

• Salt and pepper, to taste

• Hot biscuits or cornbread

In a skillet, cook onion in oil until tender. Blend in flour. Add milk slowly while stirring and cook until sauce thickens. Add cheese and fish. Season with salt and pepper. Heat mixture thoroughly while stirring. Serve on hot biscuits or cornbread.

Cupboard and Cornbread Casserole

• 1 ½ pounds ground chuck

• 1 tsp. both salt and freshly ground black pepper

• 28 ounces crushed tomatoes

• 28 ounces drained green beans

• 14 ounces both, cream-style and whole-kernel corn

• 4 Tbsp. dry oregano

• 1 tsp. garlic salt

• 15-ounce box cornbread mix

In a skillet, brown hamburger. Season with salt and pepper. Drain off fat. Add crushed tomatoes, beans, cream-style corn, whole corn, oregano and garlic salt. Bring to a boil. Reduce heat to simmer. Prepare cornbread batter per package directions. Pour meat mixture into a 9 x 13 oven-safe casserole dish. Top with cornbread mixtures. Bake in a 400-degree oven for 30-40 minutes or until cornbread is done.

Bed of Wilted Greens

• 2 Tbsp. bacon drippings

• ½ cup chopped onion

• ¼ cup vinegar

• 1 quart cut leafy greens

• Salt and pepper

In a skillet, melt drippings. Add chopped onion and cook until soft. Stir in vinegar. Mix well. Add leafy greens and cook covered for several minutes just until greens are wilted. Season with salt and pepper.

Church Lady Dressing

• ½ cup premium mayonnaise

• ¼ cup half and half

• ¼ cup sugar

• 2 Tbsp. white wine vinegar

• 1 Tbsp. poppy seeds

In a bowl, combine mayonnaise with half and half and sugar. Mix well. Fold in vinegar and poppy seeds and mix well. Spoon over everything from hot vegetables to cool leafy green salads.

Chicken Piccata

• 4 skinless, boneless chicken breasts

• Flour, garlic powder, salt and pepper

• ½ stick salted butter

• 2 juiced fresh lemons

• 3 ounces drained capers

• ¼ cup chopped fresh parsley

Pound the chicken to slightly flatten. Dredge each piece in flour and sprinkle with salt, pepper and garlic powder. In a skillet, melt butter. Add chicken pieces. Cook until chicken is browned. Pour lemon juice over chicken. Reduce heat and cook while covered for 8-10 minutes or until chicken is cooked through. Add capers and chopped parsley. Cook until heated through while stirring and basting chicken with pan juices. Garnish with fresh lemon slices.

Zucchini Spice Layer Cake

• 14 ounces crushed pineapple plus juice

• Wesson vegetable oil

• 1 Duncan Hines yellow cake mix

• ¼ cup all-purpose flour

• 1 3.4 ounces vanilla instant pudding mix

• 4 large eggs

• 1 tsp. ground cinnamon

• ½ tsp. ground nutmeg

• ¼ tsp. ground cloves

• ¼ tsp salt

• 2 cups grated zucchini

Drain crushed pineapple into measuring cup and add enough vegetable oil to make 1 ¼ cups. Reserve pineapple and set aside. In a mixer bowl, combine cake mix, flour, pudding mix and vegetable oil with pineapple juice, eggs, cinnamon, nutmeg, cloves and salt. Mix for 3 minutes until well blended. Gently fold in the pineapple and zucchini. Pour into two greased and floured 9-inch cake pans. Bake in a preheated 350-degree oven for 40-45 minutes or until done. Frost with a favorite caramel or cream cheese frosting.

Roasted Sweet Potatoes

• 2 ½ peeled, chunked sweet potatoes

• 6 Tbsp. salted butter

• 3 Tbsp. honey

• 1 tsp. fresh lemon juice

• Salt and pepper to taste

Arrange 1½-inch cut sweet potatoes in a 9 x 13 baking dish. In a saucepan, combine butter, honey and lemon juice. Stir until butter is melted and mixed well. Pour mixture over sweet potatoes and toss to coat. Sprinkle with salt and pepper. Bake in a preheated 350-degree oven for 50 minutes or until tender. Stir and turn occasionally while baking.

Mile High Biscuits

• 3 cups all-purpose flour

• ¼ cup sugar

• 4 tsp. baking powder

• ½ tsp. cream of tartar

• ¾ tsp. salt

• ½ cup Crisco shortening

• 1 egg

• 1 ½ cups whole milk

In an electric mixer bowl, combine dry ingredients. Cut in shortening. Add egg and milk. Mix well in the mixer until a dough ball forms. Dough should be tacky and not sticky. Add a little more flour if necessary. On a floured surface, roll out to at least 1-inch thickness or more, and cut them with large cutter. The higher the thickness, the higher the biscuits. Bake on a greased cookie sheet in a preheated 475-degree oven for 12-15 minutes or until golden. After baking, I cut the biscuits in halves, butter them, and then toast each side — that’s what Mama did. Great for leftover biscuits.

Vegetable Cream Sauce

• 1 stick salted butter

• 1/3 cup chopped onion

• ¼ cup all-purpose flour

• 2 cups whole milk

• ½ cup cooked, chopped carrots

• ½ cup cooked green peas

• 2 Tbsp. chopped pimento

• ½ cup cooked chopped celery

In a saucepan, melt butter. Add onions and cook until tender but not brown. Stir in flour. Add milk gradually while constantly stirring. Continue to cook until thickened and smooth while stirring. Add cooked carrots, peas, pimentos and celery. Cook until heated through. Serve over any kind of cornbread or cornmeal waffles, egg and cheese dishes and pasta.

Grape Salad

• 4 ounces softened cream cheese

• 4 ounces sour cream

• 1 tsp. vanilla extract

• 1 pound red seedless grapes

• 1 pound green seedless grapes

• ½ cup brown sugar

• chopped pecans

In a mixer bowl, blend cream cheese, sour cream and vanilla. Gently fold in grapes. In a bowl, combine brown sugar with pecans. Place grapes in serving bowl and sprinkle with pecan/brown sugar mixture on top of grape mixture.

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