Showing off Beaufort

I love to showcase the city of Beaufort when relatives and friends come to visit. I've arranged carriage tours as well as those in vans. I've gone to Bay Street with friends and relatives to tell the story of change -- how years ago there was only one bank on Bay Street, no one-way streets and two grocery stores in the heart of the city. As no place stays untouched, the same is the case of Beaufort. Some changes have been welcomed, while others have been

accepted as a way of growth.

This will be the second year of the walking tour of the neighborhood bounded by Carteret,

Craven, Charles and Boundary streets known as the Old Commons, located in the heart of historic Beaufort. This area represents a physical and historical cross-section of

Beaufort. Here lies the area of homes from late 19th century freedman's houses to early 20th century bungalows. One will be able to examine three principal Beaufort building materials -- wood frame, brick and tabby. Significant trees, gardens and fraternal lodges came to be found in the heart of historic Beaufort.

This year's theme, "Gardens, Graveyards and Gospel," will provide the person on tour with a history of the place as it is now and a glance of how it was. The homes have changed hands many times, but the love of living can be seen in the gardens at different locations. Some of the gardens show works of those who just play in the dirt and some are gardens of serious plant lovers. Rebecca Davenport, an artist and owner of the Sam Mulligan House, has a new and private garden that gives a Zen-like view from many rooms in the house. Her vegetable garden provides fresh produce on demand. Not only will one enjoy the garden, but the layout of plant materials among Japanese pines and Japanese maples lend to the peace of the setting. Davenport has an oil on canvas painting, "Common Variety," available to view and purchase.

One of the graves in the Wesley United Methodist Churchyard is that of the Rev. George Newcomb, who was a school teacher and a zealous worker in the anti-slavery movement. A visit to The Tabernacle Baptist Church Yard will reveal the bust and gravestones of Robert Smalls and members of his family.

It was only in the 1920s that blacks actually began to apply the term "gospel" to a body of sacred music. It is an experience of joy and confession of faith through songs. Near The Sons of Beaufort Lodge, choir members of Wesley United Methodist Church will sing from their souls.

Persons who record history prepare food to enjoy while recording, reading or recapturing moments in time. Plan meals to serve your family and friends later.

Those on the tour will enjoy the fish dinners prepared by The Sons of the Beaufort Lodge members. What a way to enjoy a day in Beaufort: meeting friends and sharing times with them along the way. Then, the memories can linger as one re-lives the day, trying recipes of people who shared a part of the Beaufort story in a unique way.

SWEET POTATO CASSEROLE

A favorite Thanksgiving dish. -- Jerry Stocks

21/2 cup milk

3 medium sweet potatoes

2 cups granulated sugar

2 teaspoons cinnamon

3 eggs

1/4 cup whiskey or rum (optional)

Put milk into a 2-quart casserole dish. Grate sweet potatoes and add to milk. Beat eggs well and add sugar gradually. Add cinnamon to eggs and sugar. Mix this with sweet potatoes and milk. Bake in a 300 degree oven for two hours. Just before serving, pour whiskey or rum over hot casserole.

MY EMERGENCY RECIPE

Stories can be told while frying, eating and enjoying. -- Dottie McDaniel

1 can salmon

1 cup corn meal

Enough oil to cover frying pan

Mix salmon and corn meal. Shape into patties and fry in pan over medium heat.

ZUCCHINI AND TOMATO SAUTE

Grandma Rose used to make something very similar to this. -- Marianne Drew Chenault

1 medium onion, finely chopped

2 tablespoons olive oil or salad oil

1 clove garlic, minced or pressed

3 medium tomatoes, peeled, chopped

1/2 teaspoon each salt and dried basil leaves

1/4 teaspoon each sugar and dried oregano leaves

Dash pepper

1/4 cup dry white wine or chicken broth

11/2 lbs zucchini (4 to 6 medium), unpeeled, sliced 1/4-inch thick

Cook onion in oil in a large frying pan until soft but not browned. Mix in garlic, tomatoes, salt, basil, sugar, oregano, pepper, and wine.

Bring to boiling, cover. Reduce heat and simmer 20 minutes. Uncover. Mix zucchini. Cook over moderately high heat, stirring frequently until tomato sauce is reducedand thickened and zucchini is crisp, about 10 minutes. Salt to taste.

STIFADO

This is a recipe from my Hungarian mother who was great at making stews. -- Rebecca Davenport

3 lbs lean beef cut into 11/2 cubes

1/2 cup melted butter or oil

1/3 cup red wine, plus 2 tablespoons vinegar

1/4 teaspoon ground cumin

1/2 teaspoon whole cloves

1 bay leaf

1 cinnamon stick

2 tablespoons currants or raisins

1 tablespoon brown sugar

2 cloves garlic, minced

6 oz. tomato paste

21/2 lbs small onions, peeled

2 large carrots, sliced

In a large deep pot, saute meat in butter until light brown. In separate bowl mix tomato paste, wine and vinegar. Add spices, currants, sugar, garlic, salt and pepper. Spread mixture on top of meat without stirring. Add layer of onions, add layer of carrots.

Cover with an inverted plate and cook for 3 hours. DO NOT STIR OR PEEK WHILE COOKING. When done early June peas may be added for color. This can be served over noodles.