Verglo’s Kitchen The Southern Cookbook: Our Family’s Recipes, Traditions and Memories.

By Reginald Stidum

This book has been on and off the radar for several years but I didn’t start researching, testing and writing recipes until 2011. But the book took a while because I wanted it to be more than just another “southern cook book”. I wanted it to reflect my family’s history while paying all due respect to the major influences in my cooking and the recipes shared within the book. I tried to approach the book from an instructor’s perspective. By this I mean I did not want to assume that everyone who will acquire the book will be a skilled cook or chef searching for new or old lost recipes. But, it’s also for the first time cook who really wants to learn and then perfect the same recipes that have been served for generations. My philosophy is that if you can read today, you can cook today. And in time, you too can become a great cook. This cook book touches on some of the historical elements of southern cooking. It also covers some of the various substitutions that we can and should use in the dishes when a more sensible option is needed with less fat, sodium and calories. In the past, calorie counting had never been a huge concern when cooking southern food. Generations ago our grandparents and great grandparents had physically demanding days which burned large sums of calories and thus could afford the calorie rich meals lovingly prepared for the family. Over the years our work day has gone from the farm to the fields and on to the corporate office. Lifestyle changes like this have caused us to take a more active interest in what we eat and how it’s prepared. So, creating dishes with the old familiar tastes that are good to us but have fewer calories and are good for us.

• Language: English
• Publisher: BookBaby
• Release date: May 14, 2013
• ISBN: 9780988798304

Book preview

Copyright © 2012 North Star Enterprises

All rights reserved. This publication may not be reproduced or quoted in whole or in part by any means whatsoever without written permission from the author.

Reginald Stidum, President

North Star Enterprises

9950 Westpark Drive Suite 528

Houston, TX. 77063

ISBN 978-0-9887983-0-4

Permission is never granted for any commercial purposes.

All recipes and photographs that contain specific brand names are copyrighted by those companies and/or associated parties unless otherwise noted and indicated.

Wright Bacon® registered trademark of Tyson Foods Company

Bisquick® registered trademark of Betty Crocker

Lily® registered trademark of J. M. Smucker Company

Some products and ingredients listed in this work may be in limited distribution depending on country, region and state.

Pictured on the front cover: Fresh Berries Tray, Reg’s Macaroni & Cheese, Country Banana Pudding and Chocolate Pound Cake.

Traditional Cooking Times: Please note all times indicated are based on test ovens used in preparing all recipes. All cooking times should be used as a guideline and not absolute and exact. When cooking always take into consideration your oven cook tops cooking times.

Microwave Cooking: Please note microwave ovens vary in wattage; typically 700 or 1100 for non-commercial models. We used an 1100 watt model and thus suggested cooking times derive from this.

Book cover designs by J.L. Designs, [e-mail]

Online ordering is available for all products. Please visit our website at:

www.verglos.com

Dedication

This book was written as both a tribute and as a thank you to all of the wonderful cooks in our family. Over the years I have carefully prepared and served meals to family, friends, and countless others. My prayer is that this work would serve as an inspiration for all the future great cooks to come.

Live, love, laugh and cook!

This Cookbook is dedicated to:

Grandmothers

Esther Stidum

Beulah Jackson

&

Mothers

Vernell Stidum

Linda Sterling

Special Mention of love & influence

Gloria (Aunt Jean) Smith

A Special Thank You

We would like acknowledge all the family members that provided contributions to this work. As well as all of those that labored tirelessly with these recopies and loved enough to share and instruct us on the art of southern dishes. Your heart, passion, wisdom and memory lives on with every meal prepared.

Introduction

Humble Beginnings: I suppose the earliest I can recall cooking is age eight. The first dish I made was scrambled eggs. I had watched my mom cook them more times than I could remember. And yet there was a sense excitement and fear all rolled into one (I was only eight!). Honestly, I don’t remember them being incredible and angels singing but I don’t remember them making me sick either. So I guess they were decent in the end. But I do know that over the years the eggs got better as did the other dishes I prepared. I’ve studied, learned from some incredible men and women. And I know all too well that it’s their shoulders that I stand upon to carry out this work and prepare meals for my family and friends. Cooking has grown into my true passion. But my passion is not just that I would prepare and serve a meal. But my desire is also that anyone who doesn’t know how to cook would learn how to do so. And they would then pass along the love to their family and friends.

No One Like Momma: I am the proud product of an incredible single parent. My mom was and still is an incredibly kind considerate woman with a quiet spirit. She has an incredible sense of responsibility, dedication and integrity. She was also one of the hardest working women I’ve ever known working two jobs for the better part of her working life just to support us. I say was because she’s retired now, bless God! But in addition to all these qualities and virtues; my mom is an incredible cook. I am still even to this day asking her questions and getting her advice when I’m cooking. And while I love the meals of old like slow cooked roast, cabbage, Mac & cheese and corn bread; I’m proud and really do admire the fact that she is ever extending her culinary palate. She’s always watching and writing out new recipes and is just a wealth of knowledge about anything that’s kitchen or cooking related.

A One In A Million Lady: I truly believe that when our mission and purpose come together in life; that’s when our living starts! When missions and purpose come together work becomes a joy. My aunt Jean’s ministry was cooking. And I don’t say this lightly. She was an incredible woman who just really and truly loved and cared for people. This love and care became tangible in her cooking. It may sound a bit farfetched to describe it as a ministry but it was just that good and she took it that seriously. I can write these words with confidence that my entire family misses her and that special gift of love and food. And I personally thank her for demonstrating to me good cooking. She along with my mom set the bar of what good cooking is to me and not one time does her memory or spirit not come up when I cook.

Make It Plain: The plain and simple truth is that every holiday has always had a signature menu item that was rooted in tradition and purpose. On New Year’s there were black eyed peas and cabbage, on Easter there was a baked ham, on Memorial Day there was a smoked pork shoulder (butt), on 4th of July we enjoyed barbecue ribs, and on Labor Day there was an incredible brisket. The winter holidays always seemed to take things to another level of care. Thanksgiving always marked the beginning of some special times. I could always count on those times to be filled with lots of love, family and food like home made yeast rolls. And Christmas just wasn’t Christmas without my mom’s Red Velvet cake and Aunt Jean’s Christmas candies. And throughout the year there were countless Sunday dinners where we experienced that special love and care. It never really occurred to me that everyone didn’t have these kinds of skilled cooks and wonderful foods growing up. It wasn’t until I got much older that I came to understand that being around the incredible food (love) of my childhood was truly special and a blessing.

Where Did The Name Verglo Come From? I’ve been asked many times what Verglo means. Basically it’s the names of the two people that influenced my passion for cooking the most. My mom, (Vernell) and my aunt, (Gloria) or Aunt Jean, VER-GLO or Verglo!

Why Write A Cookbook Now? This book has been on and off the radar for several years but I didn’t start researching, testing and writing recipes until 2011. But the book took a while because I wanted it to be more than just another southern cook book. I wanted it to reflect my family’s history while paying all due respect to the major influences in my cooking and the recipes shared within the book. I tried to approach the book from an instructor’s perspective. By this I mean I did not want to assume that everyone who will acquire the book will be a skilled cook or chef searching for new or old lost recipes. But, it’s also for the first time cook who really wants to learn and then perfect the same recipes that have been served for generations. My philosophy is that if you can read today, you can cook today. And in time, you too can become a great cook. This cook book touches on some of the historical elements of southern cooking. It also covers some of the various substitutions that we can and should use in the dishes when a more sensible option is needed with less fat, sodium and calories. In the past, calorie counting had never been a huge concern when cooking southern food. Generations ago our grandparents and great grandparents had physically demanding days which burned large sums of calories and thus could afford the calorie rich meals lovingly prepared for the family. Over the years our work day has gone from the farm to the fields and on to the corporate office. Lifestyle changes like this have caused us to take a more active interest in what we eat and how it’s prepared. So, creating dishes with the old familiar tastes that are good to us but have fewer calories and are better for us.

Make Your Good Southern Food, Great!

1. Rules Of The Road: Always read and follow the recipes carefully and always measure your main ingredients.

2. Greatness Takes Time: Be patience with yourself and with time your dishes will become great.

3. Keep It Simple: Some of the greatest foods will have less than 5 ingredients. But the quality of those ingredients and how they are brought together make the difference.

4. It’s A Matter Of Taste: Always remember to taste as you go. Southern dishes get better with time. As it cooks the individual flavors develop to become one and become richer. (That’s why leftovers are always so good).

5. It’s Okay To Get A Little Fresh: Actually when cooking any type of food, the fresher the better but in Southern fare it is essential. Your local farmer or farmers market should be your best friend. Make him/her cookies and or send them birthday cards. Why? Because when cooking, where you start and what you start with makes a big difference in where you will end. Start with a great product and you should end up with a great dish. Most major cities have farmers markets and smaller towns have the benefit of local farmers and growers. Where fresh is not available frozen may be used but can goods should be avoided whenever possible. They severely compromise the quality of your dishes and most have preservatives and tons of salt.

6. There’s No Substitution for Greatness: This is very true but there are some great substitutions in ingredients that will not sacrifice the taste of your dish. The recipes given are what we consider original however with what we now know about some traditional products (fats, oils, butter and certain meats) it is better for us to make certain substitutions. I know I know we want it to taste exactly how it did when momma made it. And you know what? I can promise you that if done right it will and you will do momma proud. And our favorite meals will be as good for us as they are to us.

Below is a chart of common substitutions we use when cooking for our family. In the recipes within this book we will advise when, what, how and why to use the substitution.

7. Tools of the Trade: Almost just as important as what you put in the pot is the pot itself. At some point, now or in the near future you may have to invest in good cookware. Cheap cookware works against even the most skilled cook. It causes uneven cooking, burning and a ton of frustration. In this book is a list of kitchen basics you will need and some more advanced items that can make cooking a more pleasant experience cutting down the amount of work and time to prepare your meals. More information on this is covered in the This & That section of the book.

God Bless,

Reginald Stidum

The art of the stretch meal: Below is a list of great meals that have what it takes to go the distance. No matter if you have a large family, limited time to cook during the week or have a large number of people coming over for dinner these meals are a wonderful solution.

Red Beans and Rice

Cabbage and Corn Bread

Greens and Corn Bread

Homemade Chili and Corn Bread

Vegetable Soup and Corn Bread

Spaghetti and Corn Bread

Pinto Beans and Corn Bread

Chicken and Sausage Gumbo

Popular Southern Meals

Kim’s Southern Fried Chicken

Collard Greens with Smoked Meat

Candied Yams

Reg’s Old-Fashioned Baked Macaroni & Cheese

Hot Water Corn Bread

Ice Tea/Lemonade

Old-Fashioned Meat Loaf

Black Eyed Peas

Garlic Roasted Potatoes

Dinner Rolls

Old-Fashioned Sweet Tea

Lemon Butter Chicken

Butter Beans and Okra

White Rice

Corn Bread Muffins

Iced Tea/Lemonade

Chicken and Broccoli Casserole

Twice Baked Potatoes

Tomato and Lettuce Salad

Dinner Rolls

Iced Tea/Lemonade

Smothered Chicken

Smothered Cabbage

Creamy Mashed Potatoes

Corn Bread Muffins

Iced Tea/Lemonade

Chicken & Sausage Gumbo with White Rice

Potato Salad

Green Dinner Salad

Cornbread

Iced Tea/Lemonade

Fried Catfish Fillets

Spaghetti with Meat Sauce

Coleslaw

Hush Puppies

Garlic Bread or Corn Bread

Lemonade

Traditional Holiday & Special Occasion Meals

New Year’s

Slow Cooked Beef Roast

Black-Eyed Peas

Smothered Cabbage

Reg’s Old-fashioned Baked Macaroni & Cheese

Corn Bread

Ice Tea/Fruit Punch

Lemon Pound Cake

Easter

Glazed Ham

Collard Greens with Smoked Meat

Reg’s Old-fashioned Baked Macaroni & Cheese

Potato Salad

Hot Water Cornbread & Homemade Yeast Rolls

Ice Tea/Refreshing Party Punch

Sock-It-To-Me Pound Cake

Memorial Day

Smoked Pork Shoulder (Butt) - Smoked Chicken

BBQ Baked Beans

Cole Slaw

Corn On The Cob

Homemade Yeast Rolls

Ice Tea/Hawaiian Luau Punch

Caramel Cake

Strawberry Cobbler

4th of July

BBQ Ribs - Chicken - Sausage

Potato Salad

Reg’s Old-fashioned Baked Macaroni & Cheese

Green Beans

Homemade Yeast Rolls

Iced Tea/Watermelon Punch

Peach Cobbler

Homemade Vanilla Ice Cream

Labor Day

Smoked Brisket – Smoked Chicken

Black-Eyed Peas

Smothered Cabbage

Reg’s Old-Fashioned Baked Macaroni & Cheese

Corn Bread

Ice Tea/Old Fashioned Lemonade

Aunt Jean’s Fresh Strawberry Cake

Thanksgiving

Turkey – Smoked Ham

Cornbread Dressing

Collard Greens with Smoked Meat

Rice & Broccoli Cheese Casserole

Sweet Potato Soufflé

Cranberry Sauce

Hot Water Corn Bread – Yeast Rolls

Ice Tea/Cranberry Punch

Chocolate Pound Cake

Pecan Pie

Christmas

Crown Roast – Baked Ham

Rice Dressing

Candy Yams

Green Bean Casserole

Reg’s Old-Fashioned Baked Macaroni & Cheese

Corn Bread

Holiday Punch

Momma Vernell’s Red Velvet Cake

Sweet Potato Pie

Table of Contents

1

Beverages

2