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Top 5 Recipes From S&S Cafeteria

In 1936, Smitty opened the first S&S Cafeteria in Columbus, Ga., a second S&S opened in Savannah, Ga. in 1938 and then in June of 1940 the third S&S opened in Macon on Cherry Street next door to Davison’s Department Store.  From the moment J. A. Smith Jr. opened the first S&S Cafeteria in 1936, Smith and Sons Foods became a family business.  

With eight S&S Cafeteria restaurants across the Southeastern region, two of them being in Macon, there is no surprise to why this business is still flourishing. 78 years and four generations of Smith family involvement later, S&S Cafeterias’ owns and operates locations in Georgia, Tennessee and South Carolina.  

 

1.  S&S Cafeteria's Apple Pie

2 cups granulated sugar
2 teaspoons cinnamon
Pastry for double crust pie
1 (20-ounce) can sliced apples, drained
1 tablespoon honey
1 teaspoon lemon juice
1/4 cup margarine or butter, cold, cut into small cubes
1/4 cup Apple Syrup (see recipe)
1 egg
2 tablespoons water

FOR THE APPLE SYRUP:

3 cups water
1 cup cinnamon-sugar mix
1/2 cup granulated sugar
1 Rome apple, peeled, cored and chopped

First, make the cinnamon-sugar.
In a medium bowl, combine sugar and cinnamon and set aside. You will use half in the pie and half to make the Apple Syrup.

Then preheat oven to 400 degrees.

Line a 9-inch pie plate with pie pastry. Arrange apples evenly over surface. Top with 1 cup cinnamon-sugar mixture. In a small bowl, combine honey and lemon juice and drizzle over apples and sugar. Dot the apple mixture with margarine or butter. Pour Apple Syrup over filling.

Make the egg wash. 
In a small bowl, whisk together egg and water. Brush edges of pie crust with egg wash. Add top crust to pie and pinch edges together by using index finger on the bottom crust and thumb on the top crust. Make sure all edges are sealed. Make small holes in the top of the pie. Brush top of pie with remaining egg wash. Bake 1 hour, rotating pie if needed. Remove from oven and allow to cool slightly before serving. 
Servings: 8 pieces

FOR THE APPLE SYRUP.
In a large saucepan, combine water, cinnamon-sugar mix, sugar and apples. Bring to a boil, then reduce to a simmer and cook 1 hour. Allow to cool and then strain into a container. Cover for storage. May be made ahead and refrigerated up to 1 week.
Makes: 3 1/2 cups

2.  S&S Cafeteria's Corn Bread Muffins

1/4 cup vegetable oil plus oil for greasing muffin tin
3 cups self-rising cornmeal
1 1/2 cups whole fat buttermilk
1 1/2 cups water
1 egg

Preheat oven to 500 degrees. Put 1 teaspoon oil in the well of each cup of a 12-cup muffin tin. Either prepare two more tins, or bake the first batch, clean the tin and continue until all batter is used.

In a large bowl, combine cornmeal, buttermilk and water. When thoroughly mixed, add egg and remaining 1/4 cup oil. Spoon 1/4 cup batter into each cup. Bake about 15 minutes or until done. Remove from tin and cool on a wire rack. Continue until all batter is used. Makes 28 muffins

3.  S&S Cafeteria's Macaroni and Cheese

7oz. of dry elbow macaroni
2 1/4 teaspoons salt, divided
2 cups of water
3/4 cup powdered milk
3 eggs
1/2 lb. shredded New York cheddar, divided

Lightly grease a 9-by-13-inch baking dish, then preheat the oven to 300 degrees. 

Bring water to a boil in a large saucepan.  Add macaroni and 1 1/4 teaspoons of salt, only cooking the macaroni for five minutes or until the macaroni is 3/4's done.  Whisk together eggs and remaining salt while the macaroni is cooking, then stir in water and powdered milk blending well until incorporated.

Drain cooked macaroni and rinse under cold running water.  Add the cooked macaroni to the milk mixture and stir in 1/4 of the cheddar.  Put mixture in the greased baking dish and top with the remaining cheddar and bake for 45 minutes .

4.  S&S Cafeteria's Squash Casserole

2 1/2 pounds squash, rinsed and dried
Water
1 cup powdered milk
3 tablespoons chicken base
1 1/2 cups crumbled crackers
2 eggs
4 tablespoons margarine, melted
2 tablespoons granulated sugar
Black pepper

Grease a 9-by-13-inch baking dish.  Preheat oven to 350 degrees.

Cut ends of squash and then slice squash into 1/4-inch rounds. Steam squash in water just until tender but do not overcook. Set squash aside and save the the liquid.

In a large bowl, combine the remaining steaming liquid, dried milk powder and chicken base.  Mix thoroughly until all ingredients are incorporated, then add enough additional water to make 3 cups liquid.

Next add crackers, eggs, margarine, sugar and pepper and stir well.  Carefully fold in cooked squash and pour into the prepared baking dish and bake 30 minutes or until top is golden.

Serves 12

5.  S&S Cafeteria's Turnip Greens

3 cups water
1 1/2 ounces fatback
1/4 cup granulated sugar
2 teaspoons salt
3 pounds turnip greens with roots

In a large saucepan, combine water, fatback, sugar and salt. Cover pan and bring mixture to a boil. Boil for 30 minutes.

While stock is cooking, clean turnip greens and tear into pieces, discarding tough stems. Cut turnip roots into 1/2-inch dice.

After 30 minutes, add greens and roots to the boiling pot and reduce heat. Simmer greens 3 1/2 hours or until very tender. Skim fat and remove fatback from pot liquor before serving.

Servings: 4 cups turnips and greens/3 cups pot liquor

posted 03/26/2018 in Business
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