‘Nothing but the Best!’ Recipes for Homecoming

‘Nothing but the Best!’ Recipes for Homecoming

In 1996 the College of Human Environmental Sciences published “Nothing but the Best! A Collection of Recipes from The University of Alabama Family.” The 292-page volume was filled with recipes and notes from administrators, coaches, alumni, and faculty and staff. What better time than homecoming to share a few of these recipes with today’s UA family?

COACH STALLINGS’ TEXAS CHICKEN ENCHILADAS

Coach Stallings’ Texas chicken enchiladas, garnished with fresh cilantro.

Submitted by Gene Stallings, head football coach in 1996

3 large chicken breasts                     1 teaspoon sugar
1 cup chopped onion                        1 teaspoon ground cumin
1 clove garlic, minced                        1/2 teaspoon salt
2 tablespoons margarine                 12 corn tortillas
1 (8-ounce) can tomato sauce          2 1/2 cups shredded Monterey Jack cheese
1/4 cup chopped green chilies         3/4 cup sour cream
1 (16-ounce) can tomatoes, chopped

In a saucepan, simmer chicken breasts covered in water until tender. Drain and remove skin and bones. Sprinkle with salt. Cut into 12 strips and set aside.

In a saucepan, cook onion and garlic in margarine until tender. Add tomatoes, tomato sauce, chilies, sugar, cumin and salt. Bring to a boil and reduce heat. Simmer covered for 20 minutes. Remove from heat.

Dip each tortilla in tomato mixture to soften. Place one piece of chicken and 2 tablespoons of cheese on each tortilla, roll up and place seam down in a long baking dish.

Blend sour cream into remaining sauce mixture and pour over tortillas. Sprinkle with remaining cheese.

Cover and bake at 350 degrees until thoroughly heated.

Tester’s notes: I made this twice, first with the boiled chicken and later with frozen pre-cooked chicken strips. The pre-cooked chicken worked well.

COACH PAUL “BEAR'” BRYANT’S FAVORITE STEAKS

Submitter Sharan Huffman Grey included this note with her recipe: As a student in Letitia Roberts’ home economics class I undertook the project of creating a cookbook. I wrote Coach Bryant and asked if he would contribute a recipe for my celebrity section. He graciously responded. Naturally, I cherish the letter from him. 

Steaks, salt and pepper to taste, Worcestershire Sauce

Start fire early – let burn down low. Before placing steaks on grill cover with salt, pepper and Worcestershire sauce. Turn only once while cooking.

Tester’s notes: To lessen the flavor intensity of the Worcestershire, try sprinkling steaks with salt and pepper and pouring a small amount of Worcestershire sauce in a shallow pan to dip each side of the steak. Let steaks rest at room temperature for 20-30 minutes before grilling.

BACON, EGG AND CHEESE BRUNCH STRATA 

MarLa Sayers, honorary cookbook chair and wife of Dr. Roger Sayers, UA president from 1988-1996, contributed this recipe and added: Egg casseroles were always a favorite at pre-game brunches. It is especially nice that they can be made ahead of time.

This recipe requires overnight refrigeration. Yield: 10-12 servings

4 cups cubed dry bread                     1/4 teaspoon onion powder
2 cups grated cheddar cheese          Freshly ground pepper
10 eggs, beaten                                   8 slices bacon, cooked and crumbled
4 cups milk                                           1/2 cup sliced fresh mushrooms
1 1/2 teaspoons dry mustard            1/2 cup chopped tomato

Grease 13-by-9-by-2 inches baking pan. Arrange bread crumbs in pan and sprinkle with cheese.

Combine eggs, milk, mustard, onion powder and pepper. Pour egg mixture evenly over bread.

Sprinkle with bacon, mushrooms and tomato. Cover with foil and refrigerate overnight.

Heat oven to 325 degrees. Bake, uncovered, until set, about 1 hour. Cover loosely with foil if top browns too quickly.

Tester’s notes: For a firmer crust, consider using a rustic bread. Be sure to beat eggs thoroughly for a consistent layer of egg. Apply cheese liberally to the first layer, even if it means grating another cup to have enough for the top layer.

MEL’S BAKED SEAFOOD DELIGHT

Alumnus and staff member Melford E. Espey Jr. was also UA’s first elephant mascot. He wrote: “This is an old Greek fisherman’s recipe that was given to me about 35 years ago.”

Grouper, orange roughy, snapper or any white flaky fish
Lemon or lime juice      Seasoned salt
Mayonnaise                   Almonds, shaved
Lemon slices

Wash and remove skin from fillets. Drain. Sprinkle juice over entire fillet, then sparingly apply seasoned salt. Let stand for approximately 10 minutes.

Coat with a thin layer of mayonnaise. Top with lemon slices and shaved almonds.

Spray broiler pan with non-stick spray. Place aluminum foil over slotted part of broiler pan. Place fish on rack. Cook in preheated 375-degree oven for no longer than 20 minutes. Remove from pan and serve.

Tester’s notes: It’s a simple recipe and the fish had a nice flavor.

MOLASSES CAKE WITH VINEGAR SAUCE

Rae Eighmey, wife of professor John Eighmey, wrote that in the University steward’s records for Dec. 7, 1873, the students’ lunch menu was, “beef, corn bread, sweet potatoes, rice, biscuits, bacon and turnips.” Dessert was molasses cake and vinegar sauce. The recipe was not included in the notes, and she adapted this recipe from a cookbook of that time period.

1/2 cup milk                            1 tablespoon brown sugar
2 tablespoons vinegar          2 cups flour
1/4 cup butter                        1 teaspoon baking soda
2/3 cup molasses

Combine milk and vinegar in a measuring cup and set aside to sour.

Cream butter and brown sugar. Add molasses and mix well.

Sift together flour and baking soda. Add flour mixture to the batter alternately with the soured milk in 3 additions, beginning and ending with flour.

Bake in a greased and floured 8- or 9-inch square pan at 350 degrees for 35 to 40 minutes or until cake springs back when touched in the center. Serve warm or cool with vinegar sauce.

Vinegar Sauce

3/4 cup sugar                                    1 tablespoon vinegar
1 tablespoon all-purpose flour      1 1/2 cups water
1/4 teaspoon nutmeg                      1 tablespoon butter

Combine sugar and flour in a saucepan. Slowly add water, stirring constantly with a wire whisk. Bring to a boil and cook over medium heat for 10 minutes. Stir in remaining ingredients.

Tester’s notes: My family enjoyed the old-fashioned molasses taste; it was perfect for autumn. With no eggs and little fat, the cake is is not very moist, but the sauce provides both sweetness and moisture.

Nothing but the Best 

While “Nothing but the Best!” is currently out of print, the College of Human Environmental Sciences has produced “Nothing but the Best! 2nd Edition” in e-book format. It includes many popular recipes from the first volume and historic photographs as well as newer recipes and healthy cooking suggestions.