Food isn’t just something we eat – it’s how we connect, share love, and keep family traditions alive. From Sunday suppers to holiday feasts, the meals we make and enjoy together tell stories, create memories, and remind us of the ones who came before us. At Country Place, we’re proud to celebrate the rich traditions that our residents bring to our community – and there’s no better way to honor that than through their favorite recipes.
Today, we’re delighted to share three very special recipes from three of our beloved residents, each with a lifetime of tradition behind them. We hope you enjoy them as much as we do. A special thank you to Ms. Margaret Moses, Helen Harris, and Jean Butts for sharing these delicious dishes with us!
Ms. Margaret’s Favorite Pound Cake
By Margaret Moses, 105 years young, Country Place Senior Living of Foley, Alabama
This classic Southern pound cake is a cherished recipe from Ms. Margaret, who has been baking it for decades. Perfectly rich and buttery, it has been a staple at her family gatherings, reminding everyone of the warmth and love baked into each bite – we’re sure you’ll get the same reaction!
Ingredients:
- 3 sticks butter (unsalted, softened)
- 3 ½ cups white sugar
- 6 eggs
- 4 cups flour
- 1 cup milk
- 1 tsp vanilla extract
- 1 tsp butter flavoring (optional)
Instructions:
- Bring all ingredients to room temperature.
- Preheat the oven to 350°F.
- In a large bowl, cream butter and sugar together. Add eggs one at a time, beating well after each addition.
- Add flour alternately with the milk, beginning and ending with flour.
- Add vanilla and butter flavoring (if using).
- Pour into a greased and floured bundt pan.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for several minutes before turning out onto a wire rack to cool completely.
Buttermilk Pie
By Helen Harris, Country Place Senior Living of Livingston, Texas
A true Southern favorite, Helen Harris’s buttermilk pie has the perfect balance of sweet and tangy. This creamy, custardy delight is a must-have for Sunday suppers and family get-togethers!
Ingredients:
- 3 large eggs
- 1 ½ cups white sugar
- ½ cup softened butter
- 3 tablespoons flour
- 1 cup buttermilk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ⅛ teaspoon nutmeg
- 1 pie crust (unbaked)
Instructions:
- Beat eggs until fluffy. Add sugar, butter, and flour and beat until smooth.
- Stir in remaining ingredients and pour into the pie crust.
- Bake in a preheated 350°F oven until the crust is golden, 45 to 50 minutes.
Chicken Pot Pie
By Jean Butts, Country Place Senior Living of Foley, Alabama
Foley resident Jean Butts doesn’t just know how to cook, she wrote a book on it! Jean and her son published “The Legacy Garden” – a collection of family favorites and treasured Southern recipes.
Growing up, Jean Butts’ go-to Saturday lunch was a frozen chicken pot pie. The kind that came in the little foil dish that you put in the oven for a few hours. Jean’s mother, an excellent cook and baker, wondered why she loved that frozen pie so much! She told her mother about Mrs. Garrick, who made a homemade version in Grovehill, and how wonderful it was. Naturally, her mother whipped up a homemade pot pie for her, and it was so good that Jean never wanted the frozen kind again!
Now, Jean makes her own version from scratch. Using refrigerated pie crusts, canned peas and carrots, and her hard-cooked eggs, it’s a dish her family looks forward to – and there are never any leftovers.
Ingredients (Makes 8 servings):
- 2 refrigerated pie crusts (or make your own)
- 4 ½ to 5 ½ pounds chicken
- 4 tablespoons butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce) can Le Sueur peas, drained
- 1 (14.5-ounce) can sliced carrots, drained
- 3 hard-cooked eggs, chopped
- ⅓ cup all-purpose flour
- Salt and pepper, to taste
Instructions:
- Allow the pie crusts to come to room temperature.
- To a large pot, add the chicken, breast side down. Add enough water to cover by at least 1 inch over the chicken. Add the butter, salt, and pepper. Bring to a rolling boil, then reduce the heat to medium and cover. Cook the chicken for 40-45 minutes, or until the meat is falling off the bones.
- Preheat the oven to 350°F.
- While the chicken is cooking, add the peas to a large bowl. Take the sliced carrots and dice them to the size of the peas, then add them to the peas along with the chopped cooked eggs.
- Cut one of the pie crusts into quarters and place in a 9×13-inch casserole dish. Place in the oven and bake until slightly browned, about 12-15 minutes. Remove from the oven and set aside.
- Once the chicken is done, remove it and let cool. When cooled, remove the skin and discard it. Pull the chicken from the bones. Using your fingers, shred the chicken and add to the vegetable mixture.
- Remove all but 3 cups of broth from the pot, reserving the extra broth for another use. Bring the broth back to a boil. Make a slurry by mixing the flour with 2/3 cup of water, until smooth. Whisk into the broth and cook until thickened. Add the chicken, vegetables, and eggs to the thickened broth and stir until combined. Pour mixture over the pie crust.
- Top the pot pie with the remaining crust, cutting a few vents, and bake for 18-20 minutes, or until the top is browned. You can also cut the pie crust into shapes or make a lattice pattern before baking.
We hope these recipes inspire you to gather with your loved ones and enjoy some of your own favorite dishes! Here at Country Place, we take dining seriously – our residents love to joke that they put on a few pounds when they move in, thanks to the irresistible desserts! Our restaurant-style dining room serves up fresh, delicious meals every day, offering everything from comfort food classics to Southern favorites. There’s truly nothing like sharing a meal with friends and family in our beautiful, welcoming space.
Thank you again to our wonderful residents for sharing a taste of their family traditions with us. We can’t wait to see what’s cooking next!