Martha Martin

The Martins hold their annual family reunion in conjunction with Ole
Miss homecoming weekend, and it has been at M.B. and Martha’s in
Vardaman for the past 10 years. It was held the previous 25 years at
his parents’, Mr. and Mrs. Rex Martin. Over the years, they have kept
some traditional tailgating foods like wrapped chicken strips, pizza
dip and BBQ made with her father’s sauce recipe.  The pizza dip is
always a favorite at all of their family gatherings and they serve it
with Fritos or Fritos Scoops chips. Martha got the recipe from her my
sister about 15 years ago.


The Martins hold their annual family reunion in conjunction with Ole Miss homecoming weekend, and it has been at M.B. and Martha’s in Vardaman for the past 10 years. It was held the previous 25 years at his parents’, Mr. and Mrs. Rex Martin. Over the years, they have kept some traditional tailgating foods like wrapped chicken strips, pizza dip and BBQ made with her father’s sauce recipe.  The pizza dip is always a favorite at all of their family gatherings and they serve it with Fritos or Fritos Scoops chips. Martha got the recipe from her my sister about 15 years ago.
Martha has a weakness for homemade rolls and she does make them. “Some of my fondest memories as a child would be when we came home from school and Mama (Birdie Alexander Gibson) would have homemade rolls ready for us. The smell of yeast rolls would take your breath away and the taste of warm rolls oozing with butter is indescribable.?I don’t have her recipe, but this one is easy and dependable,” she said. Her mother was a wonderful cook and she cooked and canned a lot. Martha  used to help her mother prepare sweet pickles and she still does them, but says she can’t make her chicken and dressing taste like her mother’s. Growing up on a dairy farm, she learned to cook at age nine, and was cooking a full breakfast for the family before school, while they were out milking.
Martha loves Poppyseed Chicken, casseroles and plain vegetables with cornbread. She and husband, M.B., still garden and she enjoys putting up vegetables especially beans, tomatoes and butterbeans. Her broccoli or spinach casserole is usually prepared for special occasions and she likes to serve it with ham or chicken. Her Peach Preserve Cake is a “good Christmas cake.” In the early 1980s she submitted that recipe to Southern Living, and it was in their Christmas book.

Broccoli or Spinach Casserole
1/4 cup finely chopped onion
6 Tbsp. oleo
2 Tbsp. flour
1/2 cup water
8 oz. jar cheese whiz (can substitute 1 cup grated cheddar)
2 pkg. chopped broccoli or spinach
3 eggs, beaten
1/2 cup crackers crumbs
Saute onions in 4 Tbsp. oleo. Stir in flour, add water and cook on low heat, stirring until it thickens. Remove from heat and cool. Add cheese and eggs, season to taste. Add drained broccoli or spinach.?Put in greased 1 1/2 qt. casserole dish. Sprinkle with cracker crumbs, mixed with the remainder of the oleo. Bake 30-40 minutes. Dish is better if prepared the day before and refrigerated and baked the next day. It goes well with ham and chicken.

Daddy’s B-B-Q Sauce
(Loyd Gibson)
4-14 oz. bottles catsup
1-12 oz. bottle chili sauce
1 or 2-6 oz. jar mustard
1 qt. oil
1 tsp. pepper
1 tsp. salt
1-7 oz. bottle worcestershire sauce
Pour Worcestershire sauce in pint jar and finish filling with vinegar to make one pint. Combine all ingredients and bring to boil stirring constantly until mixed well. Keeps for a long time in refrigerator. I like to use this recipe when I have barbeque sandwiches and also is great for b-q chicken. Better to half recipe if you don’t need much.

Refrigerator Rolls
2 pkg. dry yeast
1/4 cup warm water
1 cup shortening
1/2 cup sugar
2 cups boiling water
2 eggs
6 1/2 cups self-rising flour
Dissolve yeast in warm water with 1 Tbsp. sugar added. Set aside. Place shortening and sugar in large bowl and add the 2 cups boiling water, mix and cool to lukewarm. Add the eggs and yeast. Stir in 1/2 cup of the flour and beat until smooth. Stir in the rest of the flour to make a soft dough. Cover bowl with plastic wrap and refrigerate. After two hours, punch down the dough and place back in refrigerator or use as needed and keep the un-used in refrigerator.

Peach Preserve Cake
3/4 cup butter
1 cup sugar
3 eggs yolks beaten
2 cups sifted plain flour
3 egg whites, beaten stiff
1/8 tsp. salt
1/2 cup buttermilk
1 tsp. soda
1 cup peach preserves
Cream butter, sugar and egg yolks. Sift flour and measure. Add salt. Stir soda in buttermilk. To creamed mixture, add flour, beginning and ending with flour. Lightly fold in peach preserves and then lightly fold in egg whites. Place in two greased cake pans. Bake at 350 for 25 minutes.
Frosting
2 cups sugar
1 cup milk
1 cup coconut
1 cup chopped nuts
1 orange ground and drained
1 can crushed pineapple, drained
Cook sugar and milk in saucepan ‘til it forms a hard ball stage. Beat until creamy and stir in nuts, coconut, orange and pineapple.

Pizza Dip
8 oz. cream cheese
1/2 cup sour cream
1 tsp. oregano
1/4 tsp. garlic powder
1/8 tsp. pepper
1/2 cup chopped pepperoni
1/2 cup mozzarella cheese
1/4 cup sliced green onions
1/2 jar pizza sauce
Beat cream cheese, sour cream and spices. Spread in quiche dish. Pour pizza sauce over cheese mixture. Sprinkle with pepperoni, onions and mozzarella. Bake at 350 10-15 minutes or until bubbling. Go ahead and double the recipe. You won’t regret it.

Speak Your Mind

* Copy this password:

* Type or paste password here:

49,253 Spam Comments Blocked so far by Spam Free Wordpress