Reunions

Southern Living, Jun 2000 by Briscoe, Cynthia Ann

Lumber City, Georgia's Shelton Chapel hosts one of the South's largest family reunions. What started out in the 1940s with a handful of Brewer family members has grown to more than 400 guests. "This is one big family get-together," says Sheila Brewer Gratham.

Tradition is something these folks know all too well. Reading of the minutes and a recap of the year's news officially mark the beginning of each celebration. Covered dishes grace chapel grounds, with some ambitious cooks bringing up to four dishes. The day passes quickly, but an exchange of addresses and phone numbers keeps everyone in touch till the same time next year.

Join us in sampling these wonderfully flavorful selections from family members. Cynthia Ann Briscoe

PEAR PRESERVES CAKE

1 cup shortening

2 1/2 cups sugar

4 large eggs

1 teaspoon vanilla extract

3 1/4 cups all-purpose flour

3/4 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground allspice

1 cup buttermilk

1 (11.5-ounce) jar pear preserves

1 cup chopped pecans

Powdered sugar

BEAT shortening and sugar at medium speed with an electric mixer until fluffy. Add eggs, beating well. Stir in vanilla extract.

COMBINE flour and next 4 ingredients; add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

FOLD in pear preserves and pecans. Pour into a greased and floured 10-inch tube pan.

BAKE at 325 deg for 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack. Dust top of cake with powdered sugar. Yield: 1 (10-inch) cake.

EASY BRUNSWICK STEW

1 (4- to 5-pound) Boston butt pork roast

4 cups frozen cubed hash brown potatoes

3 (14 1/2-ounce) cans diced tomatoes with garlic and onion

1 (14 1/2-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can cream-style corn

1 (15 1/4-ounce) can sweet green peas, drained

1 (16-ounce) bottle barbecue sauce

1 tablespoon hot sauce

1 teaspoon salt

1 teaspoon pepper

COOK pork roast in boiling water to cover in a stockpot 2 1/2 hours or until tender; drain, reserving 4 cups liquid. Cool roast slightly; shred meat with a fork.

RETURN reserved liquid to stockpot; add hash brown potatoes, and bring to a boil. Reduce heat, and simmer 15 minutes.

ADD shredded pork, tomatoes, and remaining ingredients. Bring mixture to a boil; cover, reduce heat, and simmer 1 hour. Yield: 5 quarts.

Prep: 30 min; Cook: 3 hrs, 45 min.

COLORFUL CORN SALAD

1 (16-ounce) package frozen whole kernel corn, thawed

1 small sweet onion, chopped

1 large tomato, seeded and chopped

1 large green bell pepper, chopped

1/4 cup mayonnaise

1/2 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/4 cup seeded and chopped cucumber (optional)

STIR together corn and next 6 ingredients in a bowl, stirring until blended; cover and chill 2 hours. Serve salad with a slotted spoon.

TOP each serving with chopped cucumber, if desired. Yield: 5 cups. Prep: 7 min., Chill: 2 hrs.