Miss Julia Stirs Up Trouble: A Novel (16 page)

Enough reminiscing, I thought, and gathered myself to call Miss Mattie and have it over with. So I did and, after explaining my purpose as if assuming she knew nothing about it, she was pathetically grateful for being included.

“I thought you’d left me out, Julia,” she said.

“Why, I’ve only just started, and I’d never leave you out. You’re such a good cook that Hazel Marie would have my hide if I didn’t include something from you.”

That pleased her, but not enough to change her daily routine. “Well, you’ve called too late for a visit today,” she said, although it was only a little after two. “I’ll have to read them to you over the phone. It’s about time for my rest, and you know how Dr. Hargrove is about following his orders. Hold on while I get my card file.”

Well, Lord, I thought, let’s don’t let anything interfere with nap time, as I sat tapping my pen, waiting for her to return.

After fumbling and dropping the phone, Miss Mattie finally said, “Here’s one you have to have. Are you ready?”

“Ready and waiting. Go ahead.”

Two 3
¹
/
₄
-ounce boxes lemon pudding mix (not instant)

1 large angel food cake (from bakery)

10-ounce package frozen raspberries

¹
/
₂
cup sugar

Whipping cream (or Cool Whip)

Make the pudding according to the directions on the box.

Crumble half of the cake into large chunks and place in a 9 × 11-inch Pyrex dish. Pour half of the pudding over the cake. Add another layer of crumbled cake, and top with the rest of the pudding.

Refrigerate for 2 or 3 hours or overnight.

About an hour before serving, pour the raspberries into a bowl and sprinkle the sugar over them to form juice.

Cut the cake into squares, and top with the sweetened raspberries and a spoonful of whipped cream.

Serves 12.

(This was supposed to be a main dish recipe, Hazel Marie, but you know how Miss Mattie is.)

“That sounds so good,” I said, “and easy, too. But, Mattie, I really need a main dish recipe.”

“Hold on—I’m getting to that. But here’s one she has to have—it’s perfect as a Christmas dessert after a large meal.”

8-ounce can pineapple tidbits

¹
/
₂
pound miniature marshmallows

¹
/
₂
pound pecans, chopped

6-ounce bottle Maraschino cherries (chopped)

1 pint whipping cream

Pour the juice from the pineapple over the marshmallows in a bowl and let stand about 30 minutes. Then add the pineapple tidbits, pecans, and cherries. Mix together. Whip the cream and fold into the fruit mixture. Serve in festive glass bowls or cocktail glasses. Makes a beautiful, light dessert for the holidays.

Serves 12.

(Would you believe that Emma Sue once said that the name of this recipe was sacrilegious? She told Miss Mattie she should call it something like “Yum-Yum Hash” or “Whipped Cream–Cherry–Pecan–Pineapple Goody.” I can’t help but worry about that woman.)

“All right,” I said, “I have it, but I do need a main dish recipe.”

“Just wait a minute,” Miss Mattie said. “Since we’re on Christmas recipes, here’s another one she’ll love.”

Make tea, using 2 quarts of water, 6 tea bags, and 2 cups of sugar. Allow to steep.

Meanwhile, in a separate saucepan, simmer 4 sticks of cinnamon and 3 tablespoons of whole cloves in 2 quarts of water. This makes the house smell wonderful.

In a very large container, pour 1 can (23 ounces) of unsweetened pineapple juice. Dilute a 6-ounce can
each
of frozen limeade, lemonade, and orange juice, according to the directions, and add to the pineapple juice.

Add the tea, then scoop out the cinnamon sticks and cloves from the spice mixture and add that liquid, too, stirring well.

This recipe makes well over 2 gallons, so you should have smaller containers ready after all the ingredients are mixed. Miss Mattie has used well-washed milk cartons as well as various plastic containers. It will freeze well; just thaw and heat the contents of a container in a saucepan.

(Hazel Marie, there are all kinds of recipes for instant spiced tea—some with little red-hot candies in it—that are easy to make. But I can confirm that this recipe is worth the time and trouble—not that I’ve ever made it myself.)

“Mattie,” I said, trying to uncramp my fingers while wondering if her hearing had gone the way of her eyesight, “that sounds awfully involved. Let’s find a simple
main dish
recipe now.”

“All right—let me look.” I could hear her shuffle through cards, then groan as she bent over to pick up a few that she dropped. “Oh, here’s one. Take it down, Julia.”

2 sticks butter

2 cups all-purpose flour

2 cups Rice Krispies

¹
/
₂
teaspoon salt

Dash red pepper flakes or Tabasco

¹
/
₂
pound sharp cheese, grated

Preheat the oven to 375°F. Mix the ingredients together with your hands, pat out into small wafers, and place them on a cookie sheet. Bake for 12 to 15 minutes. Store in an airtight container.

(You can’t have a tea or a coffee without having a tray, preferably silver, of cheese wafers, Hazel Marie.)

By the time I’d written down all of those unasked-for recipes, I was feeling mildly testy. “Mattie, I need at least one main dish recipe. I can’t use any more holiday recipes.”

“
Well,
Julia, it’s almost Christmas, or haven’t you noticed? Believe me, Hazel Marie will be thrilled to have them. But,” she said, capitulating, “if you insist, try this one. And be sure to put down that’s it’s an old family recipe and nobody else in town has it. I give it only to special people.”

“She’ll appreciate that, Mattie,” I said and poised my pen.

Make a white sauce, using:

2 tablespoons butter

3 tablespoons all-purpose flour

1
¹
/
₄
cups milk

1 teaspoon salt

Add to the sauce:

1 pound crabmeat (picked over to remove all shell fragments)

1 teaspoon dry mustard

2 hard-boiled eggs, chopped

1 teaspoon onion juice or grated onion

1 tablespoon Worcestershire sauce

Dash red pepper

Dash paprika

Mix all the ingredients well and put into 6 to 8 individual shells or ramekins. Sprinkle the tops with bread crumbs and dot with butter. Bake in a moderate oven until brown and bubbly, about 20 to 30 minutes.

(Hazel Marie, Lillian says a moderate oven means 350°F. Wonder what Emma Sue thinks about the name of this recipe.)

Frowning at the directions, I recognized the recipe as the same one that Ida Lee had offered.
Old family recipe, my foot,
I thought, but only said, “Oh my, a white sauce? I’m not sure Hazel Marie can manage that.”

“Of course she can,” Miss Mattie said. “But if she can’t, it won’t hurt her to learn. And if you’re so intent on main dishes, here’s another one.”

Preheat the oven to 325°F. Salt and pepper 4 to 6 chicken breast halves (no flour) and brown in a skillet with 1 stick of butter or margarine. Remove and place in a casserole.

In the same skillet, sauté 1 small chopped onion, 1 cup of uncooked rice (not minute rice), and 1 clove of minced garlic, until the rice is brown. Spoon this mixture over the chicken breasts.

Then mix together:

10
³
/
₄
-ounce can cream of mushroom soup (undiluted)

2 chicken bouillon cubes, dissolved in 2 cups water

Pour this over the chicken and rice mixture, then add one 4-ounce can of mushrooms, undrained, and cover the dish tightly with foil. Bake for 1
¹
/
₂
hours. If the rice hasn’t absorbed all the liquid, continue baking for another 15 to 20 minutes.

Serves 4 to 6.

(This looks easy enough, Hazel Marie, but it was like pulling teeth to get it out of her.)

“Is that enough for you?” Miss Mattie said. “I have plenty more, but you’ll have to call back. I can’t stay on the phone all afternoon.”

I quickly thanked her, assured her how appreciative Hazel Marie would be, and got off the phone so she could take her nap. When Miss Mattie’s routine is disrupted she can get downright snippy.