Published Thursday, December 27, 2012
From Staff Reports
A cookbook has been a dream for several years for Josh Evans, president of the Moreland Community Historical Society.
Now his dream is a reality. “Moreland Meals and Memories” was published just in time for Christmas, and copies of the book are still available. “Meals and Memories” includes several hundred recipes – some of them family favorites that go back generations.
A number of the recipes bear the names of legendary Moreland cooks – including Maxine Estes’ fresh coconut cake, Merle Hannah’s deluxe pecan pie, Irene Moore’s date nut loaf candy and Ophelia Hunter’s pecan cookies.
There are recipes by Moreland’s famous author sons, Lewis Grizzard and Erskine Caldwell, as well as favorite dishes of some of their kinfolk. Several recipes by Nell Word, Grizzard’s grandmother, are among the offerings in “Meals and Memories.”
Evans, who is also the town’s mayor, wrote an introduction to the book. In it, he reflected that Moreland is a place where he gathered “many great memories and learned many life lessons.”
Winston Skinner, assistant news editor at The Newnan Times-Herald, wrote a historical narrative at the beginning of the book and penned vignettes for the divider pages on such topics as the Moreland Mill, the July 4 barbecue, Olympic competitor Mattline Render and Dr. John Fletcher Moreland, the railroad doctor for whom the town is named.
Evans and Skinner autographed copies of “Moreland Meals and Memories” at the town hall on the morning of Dec. 19. Both profess a great love for good Southern cooking – particularly barbecue.
The two also have deep roots in the Moreland area – sharing a set of great-great-grandparents.
MCHS members have copies of “Moreland Meals and Memories” for $18 each. They may be ordered for $20 each, including shipping, from MCHS, P.O. Box 128, Moreland, GA 30259.
This time of year, a bowl of soup just sounds nice. There are plenty of soup and stew recipes in “Moreland Meals and Memories” including this favorite soup from Susan Banks.
By Susan Banks
2 (10 to 12 ounce) cans tomato sauce
2 beef bouillon cubes
1 1/2 cans water, using empty tomato sauce can
1 cup carrots, diced
1/2 to 1 cup celery, diced
1 cup potatoes, diced
1 cup onions, diced
1 stick margarine
Salt and pepper to taste
Bring water to a boil. Add bouillon cubes and stir to dissolve. Add carrots and celery. Cook for 15 minutes. Add potatoes and onions; continue cooking for an additional 15 minutes. Add tomato sauce, margarine, salt and pepper. Simmer for 20 minutes. Serve with cornbread or crackers.