‘Ms. Pam’ is back with creative culinary creations

Published 11:06 am Tuesday, March 19, 2024

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Ms. Pam’s back in the kitchen today – prepping fresh veggies, mixing herbs and spices for rubs and meat sauces, and combining flavors for some delicious desserts.

If y’all recall, I introduced readers to Ms. Pam a while back after discovering and rescuing a simply divine recipe collection from her estate sale one Saturday afternoon. The best I can tell, Ms. Pam was in her early 90s before leaving her residence for a new heavenly home. And I’ve been granted the privilege of stewarding her recipe collection – and Ms. Pam’s love for the culinary arts lives on.

I do love to resurrect old vintage recipes – they’re some of the best. I enjoy the rewriting and editing – sometimes giving them my touch of extra flavor by adding ingredients or seasonings here and there. But for the most part, many recipes are good  and will continue to live on throughout eternity.

So, let’s give a shout-out to Ms. Pam. This Southern gal’s at the stove whipping up some scrumptious selections from her estate collection. With a background in culinary training, I included one or two recipes from her classes at L’Academie de Cuisine.

With holidays quickly approaching, I appreciate Ms. Pam’s no-nonsense approach. She’s a bit of a kitchen wizard.  Like waving a magic wand, it’s possible to prepare delicious dishes with minimal effort and time.  You’ll be able to enjoy your family and not be a slave to the kitchen.

This little lady’s handwritten notes, recipe cards, clippings, and printings live on through us.

One day we’re all going to leave what we know as home – our earthly home. And we, too, will be blessed with eternal life in a new home – our heavenly home.

Thankfully, next week begins one of the most beautiful times of the year – Holy Week starts on Palm Sunday and ends Easter Sunday – with the resurrection of Jesus from the dead on the third day of his burial following his crucifixion.

We all have been forgiven of sin through Jesus Christ. In Romans 3:22-24, Paul says “This righteousness from God comes through faith in Jesus Christ to all who believe. This is no difference, for all have sinned and fall short of the glory of God, and are justified freely by his grace through the redemption that came by Christ Jesus.” (NIV)


2 Tbsp. melted, salted butter

10 oz. currant jelly

1 juiced lemon

Dash of cayenne pepper

6 cloves

1 tsp. salt

1 cup port wine

2 Tbsp. corn starch

In a saucepan, melt butter. Add jelly, lemon juice, dash of cayenne pepper, cloves, and salt. Bring to a simmer for 5 minutes. Strain mixture. Add port wine and cornstarch. Cook while stirring until slightly thickened.


2 cups blueberries

1 tsp. fresh lemon juice

1 tsp. cinnamon

1 cup all-purpose flour

1 tsp. baking powder

3/4 cup sugar

½ cup whole milk

3 Tbsp. melted, salted butter

1 Tbsp. cornstarch

¾ cup sugar

1 cup boiling water

In a bowl, toss blueberries with lemon juice and cinnamon. Place in a butter-greased 8-inch square baking pan. Combine flour, baking powder, and ¾ cup sugar in another bowl. Stir in milk and melted butter. Mix well. Spoon over berries. In the bowl, combine cornstarch and sugar. Sprinkle mixture over batter. Then evenly pour boiling water over the entire mixture. Do not stir. Bake in a preheated 350-degree oven for 45-50 minutes or until cake tests done.


4 lbs. boneless pork loin, 4-inch diameter

Salt and freshly ground black pepper

1 peeled, coarsely chopped carrot

1 peeled, coarsely chopped onion

1 coarsely chopped stalk celery

Tomato-Prune Chutney

3 cups halved, pitted prunes

3 peeled, seeded, chopped tomatoes

¼ cup thinly sliced onion

1 tsp. mustard seed

1 packed cup dark brown sugar

1 cup sugar

¾ cup red wine vinegar

1 tsp. mustard seed

1 ½ tsp. salt

¼ tsp. cayenne

2 sliced cloves garlic

2 Tbsp. fresh minced ginger

3 Tbsp. golden raisins

For the roast, season with salt and pepper. Scatter carrot, onion, and celery in the roasting pan and place pork loin on top, fat side up. Pour half cup water into pan. Insert meat thermometer into center or roast. Put roast in a preheated 400-degree oven and reduce to 350-degrees. Roast 1 ½ hours, adding more water as needed. When the temp reaches 155-degrees, remove roast from oven and cover with foil. Cover and allow to rest 15 minutes. Slice and arrange on heated serving plates. Serve with chutney on the side. For the chutney, in a saucepan, combine prunes, tomatoes, onion, sugars, vinegar, mustard seed, salt, and cayenne. Bring to a boil and then reduce heat to simmer. Stir in garlic and ginger and simmer 1 ½ hours while stirring until mixture is thick. Remove from heat and stir in raisins. Cool and adjust seasonings.


8 oz. pasta

¼ cup plus 2 Tbsp. melted butter

1 ½ envelopes dry veg. soup mix

2 ¼ tsp. cornstarch

2 ¼ cup whole milk

4 Tbsp. Parmesan cheese

Warm cooked, diced ham

Cook pasta according to directions. Set aside and keep warm.  In a skillet, melt butter. In a bowl, combine the soup mix, cornstarch, and milk. Add soup mixture to the butter in skillet. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in parmesan cheese. Toss with cooked pasta. Stir in warmed diced ham, shrimp, or chicken.


2 lbs. tender, thin green beans


2 Tbsp. fresh lemon juice

1½ tsp. Dijon mustard

Pinch of sugar

½ cup olive oil

Salt and pepper, to taste

2 Tbsp. chopped fresh parsley

1 Tbsp. snipped fresh chives

Remove stem ends from green beans. Cook in salted boiling water for 5 minutes or until crisp tender. Drain and run through cold water and drain again. For the vinaigrette, in a bowl, combine lemon juice, mustard, and sugar. Slowly drizzle in the oil while constantly whisking until thickened. Salt and pepper to taste. Set aside. When ready to serve, toss beans with vinaigrette to coat only, and sprinkle with fresh parsley and chives.


1 ½ cups white sugar

1 cup cider vinegar

1 stick cinnamon

1 Tbsp. whole cloves

2 lg. cans drained peach halves

Use 2 large cans of peach halves. In a pot, bring vinegar, sugar, cloves, and cinnamon to a boil. Simmer for 10 minutes and then turn off heat. Gradually add drained peach halves. Leave in liquid to cool. Store in refrigerator. You can use large pickle jars.


17 oz. drained apricot halves

¼ cup corn syrup

¼ cup vinegar

1 tsp. curry powder

¼ tsp. dry mustard

7-8 lb. boned rolled ham

In blender, place apricot halves, corn syrup, vinegar, curry powder, and dry mustard. Cover and blend until apricots are chopped. In saucepan, heat while stirring apricot mixture. Set aside. Cut ham into ¼-inch slices. Reassemble and tie together with string. In a shallow baking pan, roast ham covered in a preheated 325-degree oven for 2 ½ -3 hours. Brush with apricot mixture every 15 minutes of the last cooking hour. To serve, place ham on platter and remove cord. Serve with remaining glaze as a sauce.


¼ cup slivered almonds

1/3 cup sesame seeds

1 lg. head finely shredded cabbage

6 sliced green onions

1 pkg. broken up ramen noodles

½ cup sugar

2 Tbsp. canola oil

½ cup rice wine vinegar

1 Tbsp. soy sauce

1/3 cup water

In a skillet, while stirring, toast the almonds. Remove and cool. Place sesame seeds in pan and while stirring toast until lightly browned. Be sure to watch as they burn easily. Remove and cool. In a bowl, combine the finely shredded cabbage, green onions, and broken-up ramen noodles. Discard flavor pack. In a bowl, combine sugar, oil, rice wine vinegar, soy sauce, and water. Pour the vinegar mixture over the cabbage mixture and toss well. Stir in almonds and sesame seeds. Allow to stand 20 minutes before serving. Stir again before serving.


1 small box sugar-free Jello

1/3 cup water

2-8 oz. containers light yogurt

1 regular-sized, fat-free, sugar-free Cool Whip

1 graham cracker crust, plus crumbs

Cool Whip, garnish

Fresh berries, garnish

Dissolve Jello in 1/3 cup of boiling water. Pour Jello mixture into a bowl. To the bowl, add 16 oz. of yogurt. Mix well. Fold in Cool Whip and mix well. Pour into crust. Refrigerate at least 4 hours or overnight. Garnish with Cool Whip, fresh berries of your choice, and graham cracker crumbs. Suggestions for Jello are key lime, black cherry, strawberry, blueberry, peace, or mixed berry.


2 beaten eggs

1 cup Bisquick

¼ cup Wesson vegetable oil

¼ cup grated parmesan cheese

3 cups diced yellow squash

1 diced onion

½ tsp. each dried basil/oregano

1 tsp. chopped dried parsley

½ tsp. salt and ground pepper

In a mixer bowl, beat eggs. Add Bisquick, vegetable oil, parmesan cheese, squash, onion, basil, oregano, and parsley. Salt and pepper, to taste. Mix well. Pour mixture into a butter-greased deep-dish pie pan or an 8-inch square baking dish. Bake in a preheated 350-degree oven for 40 minutes or until golden brown.


20 oz. crushed pineapple w/juice

4 unpeeled, sliced apples

¼ cup sugar

2 Tbsp. fresh lemon juice

1 box yellow cake mix

3/4 cup melted, salted butter

¼ cup sugar

1 cup chopped pecans

Pour can of pineapple with juice into bottom of a lightly butter-greased 9 x 11, large baking pan. Evenly sprinkle with half the dry cake mix over pineapple. In a bowl, combine apples, ¼ cup sugar, and lemon juice. Mix well. Evenly spread apples over top of the pineapple. Evenly sprinkle with remaining dry cake mix. Evenly pour melted butter over top. Sprinkle sugar on top and sprinkle all over with pecans. Bake in a preheated 350-degree oven for 20 minutes. Remove from oven and cut with knife into service portions to allow juice to rise to top. Bake additional 30 minutes. Serve warm or cold. I like to drizzle with some melted vanilla ice cream.


1 sm. pkg. lemon Jello

1 cup boiling water

¾ cup beet juice

3 Tbsp. vinegar

1-4 Tbsp. horseradish, to taste

½ tsp. salt

3 tsp. chopped green onion

1 cup diced beets

½ cup diced cucumber

Prepare jelly as per instructions. Add remaining ingredients. Add the amount of horseradish desired. Refrigerate until congealed.