See some of our favorites below from Anne Shaw and Juanita Shaw...
Anne Shaw's Chess Pie...served daily!
Anne Shaw is our Chairman of the Board Emeritus and most importantly, the heart of our business. She and her husband, the late Brooks Shaw, founded Brooks Shaw & Son's Old Country Store in April of1965. A lifelong resident of Jackson, she has given her life in service to others. Whether cooking a meal for someone or volunteering through her church, she has a true servant's heart. She is an angel on this Earth. We love you Miss Anne!
Chess Pie RecipeIngredients:
1 ½ cup sugar
1 ½ tbs. flour
½ tbs. Meal
1 tsp. vinegar
¼ cup milk
1 stick butter melted
1 tsp. vanilla
To Prepare :
Beat eggs. Add sugar, flour, and meal to eggs. Stir. Add vanilla, vinegar and milk. Lastly, add the melted butter. Stir all ingredients well.
Put into unbaked pie shell.
Bake at 350° for 45-50 minutes until firm in the middle.
Shaw Christmas Sausage Rolls
Sweet Potato Casserole
Next add topping to baked casserole and place under broiler until golden brown. See topping ingredients below...
6 T all purpose flour
6 T sugar
1 T apple pie spice
1 1/2 sticks butter
2 cups chopped pecans
Melt Butter. Mix flour, sugar, apple pie spice together. Stir melted butter in with dry ingredients. Add chopped pecans. Mix and add to top of baked casserole. Broil until golden brown.
Our own Juanita Shaw has been a guest on the Jackson 24/7 show numerous times the last few seasons. It airs on Jackson Energy Authority's Channel 6 here in Jackson. Juanita is one of our owners and the daughter-in-law of our founders and the wife of our CEO Clark Shaw.
Here are Juanita's Pecan recipes. Enjoy!:
1 cup pecan halves
4 TBSP (1/2 stick) butter
Preheat oven to 300 degrees. Melt butter in a saucepan. Pour melted butter on a cookie sheet. Add pecan halves. Stir pecan halves in the butter, coating them on both sides. Bake on one side about 10 minutes, lightly salt to taste, turn the halves over, add more salt (if desired), and bake 10 more minutes.
Log O' Nuts
8 oz. cream cheese
12 oz. sharp cheddar cheese (grated fine)
1 cup pecans (chopped fine)
4 TBSP chili powder
Combine cream cheese, cheddar cheese and nuts. Mix well. Form into a log and refrigerate for at least one hour. Remove from refrigerator and roll in chili powder until outside surface is entirely coated. Roll log in wax paper or plastic wrap and refrigerate until ready to use. Serve with crackers.
Pecan Salad Dressing
1pkg. (3oz) cream cheese
1/3 cup mayonnaise
1/3 cup orange juice
1 TBSP lemon juice
1 TBSP sugar
1/4 tsp salt
1/3 cup pecans (chopped)
Soften cream cheese. Add remaining ingredients except pecans. Beat until well blended. Stir in pecans. Chill well. Serve with fruit or crisp salad greens.
Vegetable Rice with Pecans
2 TBSP butter
1 cup rice (raw)
1/2 tsp salt
2 cups chicken broth (hot)
1/2 cup parsley (chopped)
1/2 cup carrots (chopped)
1/2 cup green onions (sliced)
1/2 cup celery (chopped)
1/2 cup pecans (chopped)
Brown rice in butter and salt; pour into casserole. Stir in broth. Cover an bake 45 minutes at 350 degrees. Add remaining ingredients and toss lightly. Bake 10 additional minutes.
2 cups flour
2/3 cup sugar
1 TBSP baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground allspice
1/4 tsp ground cloves
1 egg (slightly beaten)
1 cup milk
4 TBSP butter (melted)
1 cup fresh or frozen cranberries (coarsely-chopped)
1/2 cup pecans (finely chopped)
Preheat oven to 425 degrees. Thickly butter a 12-cup muffin tin. Combine flour, sugar, baking powder, salt and spices in mixing bowl, and stir until well blended. Make a well in the center. In separate bowl, combine egg, milk and butter, and blend thoroughly.
Pour egg, milk and butter mixture into dry ingredients and stir with wooden spoon just until ingredients are moistened. DO NOT OVERMIX.
Carefully fold in cranberries and pecans. Spoon batter into muffin cups about half full. Bake 20 to 25 minutes until lightly browned. (Note: Muffins made with frozen berries take longer to bake.)
Basic Pecan Pie
4 TBSP (1/2 stick) butter (softened)
1 cup sugar
3 eggs (slightly beaten)
1 cup light corn syrup
1 tsp vanilla
1/8 tsp salt
1 cup pecans (chopped)
9-inch pastry shell (unbaked)
Cream butter and sugar together. Add remaining ingredients. Pour into unbaked pie shell. Top with 30-50 pecan halves. Bake 10 minutes at 375 degrees and 30-35 minutes at 325 degrees.
Honey Pecan Butter
1/2 cup (1 stick) butter (softened)
1/4 cup honey
1/3 cup toasted pecans (finely-chopped)
In a small bowl, butter until smooth and soft. Beat in the honey, then mix in pecans. Use immediately or keep refrigerated. Allow to soften before using.
On a segment in the 2009 ~ 2010 school year, Juanita cooked a Southern classic...Chicken n Dumplings! Here is the recipe she prepared on the show:
Chicken and Dumplings
1 3 to 3 1/2 pound chicken
4 quarts water
1 onion cut in 1/2
1 rib of celery, break in 1/2
1 bay leaf
1 TBS salt
1/2 TBS pepper
1 stick butter
Put chicken in a large stock pot, add water and chicken. Make sure there is enough water to completely cover the chicken, if not add more to cover. Add onion, celery, bay leaf, salt and pepper. Bring to a boil and then reduce heat to medium-high and cook until chicken is tender. Remove chicken, onion, celery and bay leaf form broth. Skim any fat from the top of the broth. Discard onion, celery and bay leaf. Let chicken cool and then remove skin and debone, cut into bite size pieces. Set aside. Prepare dumplings.
2 1/4 cups all-purpose flour
1 tsp salt
Mix flour, salt together. Add egg and water or chicken broth. Mix and knead together to form a dough. Dough should not be sticky. Add additional flour if needed. Flour a dough board generously to prevent the dough from sticking. Add more flour as needed. Roll the dough very thin. With a knife (or a pizza wheel works great) cut dough into strips 1 inch wide and 3 inches long. Keep dumplings floured well, the extra flour helps thicken the chicken broth.
Add butter to
broth and bring to a boil. Slowly drop
dumplings into the broth. Only a couple at a
time to keep them separated and to keep
them from sticking together. Turn heat back
to medium and let dumplings cook for 15
minutes. Add chicken meat and cook
additional 10 to 15 minutes. The longer you
cook them the thicker it gets.
Our own Juanita Shaw, co-owner with Brooks Shaw & Son Old Country Store, does a cooking segment on the Jackson 24/7 show that airs on EPlusTV 6 on the Jackson Energy Authority's local cable channel. She's an excellent cook and shared her apple recipes with the viewers. The segment aired on www.eplustv6.com on Wednesday, October 20th.
Fancy Baked Apples
6 McIntosh apples
2 TBS sugar
1 TBS dark brown sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 cup chopped pecans
2 TBS butter (cut into 6 tsp size pieces)
Wash and dry apples. Trim 1/4 inch off the tops of the apples. With a melon baller scoop out the center of the apple, removing seeds. Rub top of apple with lemon. Mix sugar, brown sugar, cinnamon, nutmeg and pecans together. Fill each apple with the mixture. Top each apple with 1 tsp of butter. Set each apple upright in a muffin tin and bake for 20 minutes at 425 degrees or until apples are tender.
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
1 cup shortening
3/4 cup whole milk
water to moisten dough edges
Mix first 3 ingredients together. Cut in shortening with a pastry blender until mixture looks like coarse meal. Add milk gradually and stir to make a soft dough. Roll dough to 1/4 inch thickness on a floured surface. Shape dough to a 21x14 inch rectangle. Cut dough with pastry cutter into six 7 inch squares.
Follow recipe for Fancy Baked Apples with the additional step of peeling the whole apple. Place each unbaked apple on a pastry square. Moisten edges of dough with water. Bring corners to the center of apple and pinch edges together to seal. Place dumplings in a lightly greased baking pan and bake at 375 degrees for 35 minutes.
Syrup for Apple Dumplings
1 cup sugar
1/2 cup water
1 TBS butter
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Combine all ingredients into a medium saucepan and bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Pour syrup over dumplings as soon as they are removed from the oven.
Southern Fried Apples
4 to 6 tart apples, unpeeled and sliced 1/4 inch
1/4 cup sugar
2 TBS brown sugar
1/4 tsp cinnamon
1-1/2 TBS butter
1/2 TBS bacon fat
In a small bowl, mix sugar, brown sugar and cinnamon together, set aside. Heat butter and bacon fat in a heavy skillet. Add apples to skillet and fry until the apples begin to brown. Sprinkle in sugar mixture slowly (careful not to get skillet too hot, it will burn the sugar) and stir until apples cook to desired consistency. Put cooked apples on serving plate and sprinkle additional sugar mixture on top. Enjoy!
~~~Be sure to pick up a copy of the Old
Country Store Cookbook in the Old Country
Store gift shoppe. It is full of
wonderful Southern recipes.
"This was the best food I have ever put in my mouth. And the employees were very courteous. Thanks!"
1 teaspoon = 1/3 tablespoon or 60 drops
3 teaspoons = 1 tablespoon or 1/2 fluid ounce
1/2 tablespoon = 1 1/2 teaspoons
1 tablespoon = 3 teaspoons or 1/2 fluid ounce
2 tablespoons = 1/8 cup or 1 fluid ounce
3 tablespoons = 1 1/2 fluid ounce or 1 jigger
4 tablespoons = 1/4 cup or 2 fluid ounces
5 1/3 tablespoons = 1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons = 1/2 cup or 4 fluid ounces
10 2/3 tablespoons = 2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons = 3/4 cup or 6 fluid ounces
16 tablespoons = 1 cup or 8 fluid ounces or 1/2 pint
1/8 cup = 2 tablespoons or 1 fluid ounce
1/4 cup = 4 tablespoons or 2 fluid ounces
1/3 cup = 5 tablespoons + 1 teaspoon
3/8 cup = 1/4 cup + 2 tablespoons
1/2 cup = 8 tablespoons or 4 fluid ounces
2/3 cup = 10 tablespoons + 2 teaspoons
5/8 cup = 1/2 cup + 2 tablespoons
3/4 cup = 12 tablespoons or 6 fluid ounces
7/8 cup = 3/4 cup + 2 tablespoons
1 cup = 16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups = 1 pint or 16 fluid ounces
1 pint = 2 cups or 16 fluid ounces
1 quart = 2 pints or 4 cups or 32 fluid ounces
1 gallon= 4 quarts or 8 pints or 16 cups or 128 fluid ounces
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