Checkout with Food Editor Laurin Stamm|Chess Cake and Eggs Florentine spring favorites

Published 12:00 am Wednesday, March 25, 2009

From The Kitchen of The Cypress House, May 9, 1979:

 Chess Pie is an old favorite and almost everyone is familiar with the traditional recipe. But have you ever eaten Chess Cake? Yum! Chess Cake is similar to homemade pound cake, but a little lighter and, I believe, better. We cut it in small squares that are perfect for snacking or serving for morning coffees. Large squares are good for dessert bridge. Serve with a summer sherbet.

The recipe comes from a niece of Myra and Donnie Smart, Jamie Roberts, who attends MUW.

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Chess Cake

2 cups unsifted plain flour

2 cups sugar

2 sticks butter

4 eggs

1 teaspoon vanilla

 Beat the sugar and butter together. Add eggs, one at a time, beating after each addition. Fold in the flour and vanilla. Bake in a 13 x 9 x 2-inch pan at 350° for 15 to 30 minutes. Turn off the heat and leave the pan in the oven for 8 minutes. Remove and sprinkle with powered sugar.


From The Kitchen       of The Cypress House May 2, 1979:

Brunch is my favorite meal, particularly on a Sunday morning—a great way to entertain large or small groups, young and/or old. Consequently I am always on the lookout for new brunch menus such as Grits and Grillades, Creole Eggs, and Eggs and Mushroom Casserole.

Several weeks ago former Vicksburg resident Miriam Graeber Cohn, who now lives in Port Gibson, sent me her favorite brunch recipe, Eggs Florentine, which she serves with a hot fruit compote, Canadian bacon and hot biscuits. We liked it so much we want to share it with you. Incidentally, Miriam has written an interesting cookbook, “The Country Gourmet,” and we have enjoyed many of her recipes. Hope you enjoy the following one.


Eggs Florentine

2 boxes chopped spinach, cooked and drained

1 can cream of celery soup

1 1/2 cups grated cheddar cheese

7 eggs


Spread spinach in a buttered square or rectangular casserole. Make seven holes, each larger than a silver dollar. Break an egg into each hole. Melt soup and cheese together, saving about 1/4 cup cheese for the topping. Pour the soup mixture over spinach and eggs. Sprinkle cheese on top and finish with paprika. (I added a little Parmesan cheese once and it was delicious.) Bake at 350° for 30 minutes. Serve immediately. Makes 4 servings. For six people, use 3 boxes spinach, 1 1/2 cans soup, 1 3/4 cups cheese and 10 eggs.