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Rejoice With Church Cookbook Additions

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By JEFF HOUCK

The Tampa Tribune

Published: July 30, 2008

Julia Ballenger was in town recently visiting her niece and saw a recipe we ran for Refrigerator Pickles. She lives in the small South Carolina town of Westminster.

How small is it? So small she has to use three other geographical locations and three lakes to describe where she lives.

"We are 50 miles from Greenville and 18 miles from Clemson University," she e-mails. "We are 17 miles from the Georgia line and about 30 miles from the North Carolina line. We are surrounded by three lakes: Lake Hartwell, Lake Jocassee and Lake Keowee."

Anyway, Julia was kind enough to share a couple of recipes she mentioned in a recent note. One is for Pickled Okra Ham Rolls and the other for a Banana Split Cake she says "tastes like a melted banana split."

Can anyone seriously deny the power of Southern cooking? We won't even try.

"I did a cookbook for my church and had members of the congregation give me recipes, and we had more than 700 recipes in it," she writes. "I am now doing an addition to it. These are two of the recipes that I am putting in the new addition. I have tried these several times and they turn out really good."

Pancake Request

Reader Kathy Nugent and her daughter enjoy eating at Pach's Place on Bay to Bay Boulevard in Tampa.

"They have the BEST pancakes, and I'd love to get the recipe if that's possible," Nugent e-mails.

Can anyone help her out?

Special Sauce

August is National Catfish Month, according to the National Catfish Institute. And because you can't enjoy catfish without tartar sauce, the folks at Duke's Mayonnaise offer several recipes for the condiment. We liked the jalapeno version best.

Another Holiday To Celebrate

Today is National Cheesecake Day. Why, you ask? Does it really matter?

This recipe for Chefs Diet Chocolate Cheesecake comes from Philip Andriano, executive chef for Chefs Diet meal delivery service.

PICKLED OKRA HAM ROLLS

1 16-ounce jar pickled okra

1 8-ounce container whipped cream cheese with chives

1/2 pound thinly sliced Virginia ham

Drain okra and pat dry with paper towel.

Spread about 3 tablespoons whipped cream cheese on one side of each ham slice, leaving a 1/4-inch border on all sides.

Trim ends off pickled okra. Place okra end to end, across one short side of each ham slice, and roll up, jellyroll fashion.

Cover and chill ham rolls for at least 4 hours or up to 24 hours. Slice each ham roll into 1/2-inch pieces before serving.
BANANA SPLIT CAKE
2 cups graham cracker crumbs

3 sticks margarine, one melted

2 eggs

2 cups powdered sugar

Four or five bananas

Large can of pineapple

Chocolate syrup

Cool Whip

Optional: Chopped nuts and chopped cherries

Layer No. 1: Combine 2 cups graham cracker crumbs and 1 stick melted margarine. Place in oblong dish.

Layer No. 2: Combine 2 sticks of margarine, 2 eggs and 2 cups of powdered sugar. Beat for 15 minutes; spread over crumb mixture.

Layer No. 3: Slice 4 or 5 bananas over layer No. 2.

Layer No. 4: Drain large can of pineapple, and pour over bananas.

Layer No. 5: Drizzle chocolate syrup over pineapple and bananas.

Layer No. 6: Spread large container of Cool Whip over pineapple. Top with chopped nuts and cherries.

Chill and serve.

Note: There will be a little bit of liquid on bottom.

JALAPENO TARTAR SAUCE

1 cup Duke's Mayonnaise

1 jalapeno pepper, diced

2 tablespoons sweet pickle relish

1 tablespoon chopped fresh or frozen chives

1 tablespoon capers

1 teaspoon dried dill weed

Stir together all ingredients; cover and chill. Makes 11/4 cups.

Source: adapted from Southern Living

CHEFS DIET CHOCOLATE CHEESECAKE
2 ounces graham cracker crumbs

2 ounces fructose

4 ounces soy cream cheese

4 ounces egg whites

24 ounces ricotta (skim)

4 ounces chocolate syrup

Optional: Cocoa powder or bittersweet chocolate shavings

Spray eight 3- to 4-inch diameter porcelain ramekins with nonstick cooking spray, and sprinkle with graham cracker crumbs.

Allow to set in refrigerator until you complete batter (preferably up to an hour, if time permits).

In a bowl, cream fructose with soy cream cheese using mixer on low setting. Gradually add egg whites.

Add ricotta; stir to combine mixture.

Remove ramekins from refrigerator, and spread cheese mixture over crust using spatula (place cheese mixture in center and smooth outward to avoid mixing with crumb crust).

Cut in chocolate syrup.

Place ramekins in a cake pan; add water to cake pan, covering 1/3 of the ramekin.

Bake at 325 degrees until golden, approximately 20 to 30 minutes (insert toothpick through middle of cake until toothpick comes out dry).

Allow to cool on cookie rack and serve.

If desired, before serving, sprinkle with a bit of bittersweet chocolate shavings or cocoa powder.

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601; or e-mail jhouck@tampatrib.com. Keyword: Recipes, for more recipes and to check out our archive. Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O.

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