A Love Affair With Southern Cooking_ Recipes and Recollections - Jean Anderson [14]
1571
Franciscans introduce peaches to Georgia’s offshore Cumberland and St. Simon’s islands.
1579
The growing of citrus fruits is now well established around St. Augustine, Florida.
1584
Sir Walter Raleigh sends scouts to Roanoke Island (off the North Carolina mainland). One of them, Arthur Barlowe, describes the native hospitality thus: “Euery daye a brase or two of fatt Buckes, Conies [rabbits], Hares, Fishe…fruites, Melon, Walnuts, Gourdes, Pease.” He also found the Indian corn “very white, faire, and well tasted.”
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PEPSI-COLA
Pepsi-Cola has the somewhat dubious distinction of having launched the singing commercial. Yes, today’s 24-7 assault of inane radio and TV jingles began back in 1940 with
Pepsi-Cola hits the spot.
Twelve full ounces, that’s a lot.
Twice as much for a nickel, too.
Pepsi-Cola is the drink for you.
Nickel, nickel, nickel, nickel,
Et cetera. Thanks, Pepsi.
The Pepsi saga began in 1893 when Caleb Bradham, a young pharmacist in New Bern, North Carolina, mixed carbonated water, sugar, vanilla, rare oils, pepsin, and kola nuts into something called “Brad’s Drink.” Because his fizzy beverage was meant to ease dyspepsia, Bradham gave it a new name five years later: Pepsi-Cola.
Since then, Pepsi has shown itself to be a remarkable survivor. Bankruptcies in 1923 and 1931 were mere blips in a long-range success story.
In 1934, Pepsi began selling 12-ounce bottles for the same nickel that competitors were charging for just six ounces. Sales soared in a country beset by the Great Depression.
In 1962, the slogan “Come Alive with the Pepsi Generation” appeared in Taiwan as “Pepsi Will Bring Your Ancestors Back from the Dead.” (Something was lost in translation here.)
In 1964, Diet Pepsi debuted, grabbing market share from Coke’s recently introduced TaB.
In 1984, Michael Jackson’s hair caught fire in a pyrotechnic malfunction while he was filming a Pepsi commercial. He suffered second-degree burns.
In 1989, Pepsi quickly backed out of a promotional deal with Madonna after one of her controversial videos featured burning crosses.
And in 1996, Pepsi offered as a joke a Harrier Jump Jet for seven million “Pepsi Points.” Points were a dime, making the jet cost $700,000 instead of its $33.8 million true value. When one man actually bought enough points and tried to collect, a court ruled that it was “obviously a joke.” To Pepsi’s everlasting relief.
Today, Coca-Cola may hold a greater share of the soft drink market, but for millions, only Pepsi “hits the spot.”
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BARBECUED MEATBALLS
MAKES 4 TO 4½ DOZEN
As long as I can remember, barbecued meatballs have been a cocktail specialty among the southern hostesses I know. Properly made, they’re peppery (but not too peppery), sweet (but not too sweet), and sour (not too sour). Just like good barbecue. Recipes vary significantly from cook to cook but this one, my own, has just the right balance of flavors, I think. Apart from shaping the meat mixture into small balls, this recipe couldn’t be easier. The best part is that you can make the meatballs well ahead of time and freeze them—either cooked or raw. Or you can make them—start to finish—a day in advance and refrigerate until ready to serve. I reheat them by microwave; 15 minutes at 50-percent power is about right unless you have one of the new high-wattage microwaves. If so, reheat the meatballs in their sauce in 5-minute increments at 50-percent power until steaming. Note: Some hostesses serve barbecued meatballs in silver or tin-lined copper chafing dishes. I just mound them in an attractive bowl—no matter if they cool to room temperature.
Meatballs
1 pound ground beef chuck
½ pound bulk sausage meat
1 cup moderately fine soft white bread crumbs (2 slices firm-textured white bread)
1 medium yellow onion, finely chopped
1 large garlic clove, finely chopped
2 tablespoons tomato ketchup
1 tablespoon Dijon mustard
1 large egg, well beaten
1 teaspoon salt
½ teaspoon hot red pepper