The time of year has come when the ladies and gentlemen of middle Tennessee and beyond, break out their exquisite hats, fine silver, seersucker and libations for the annual Iroquois Steeplechase. Located just across the county line, the Iroquois counts many Williamson County residents as part of its tradition, beginning with the Houghland and Sloan families, who participated in its founding more than eighty years ago. Locally, there may be no other event with a more robust tradition than the Iroquois. The Iroquois Steeplechase race day, May 14th this year, brings together cross-sections of our community - 25,000 people last year. The party is a focal point for some, and the race is secondary. Still, the Iroquois is quite important to the equestrian culture, drawing participants worldwide. It’s a day of frolic, frivolity and the occasional friendly wager. Indeed, there is a noble purpose to all this fun as it has raised over $10 million for a worthy cause, Vanderbilt Children’s Hospital. Picnicking is a key component of Steeplechase. The challenge of this is to prepare delicious and aesthetically pleasing offerings. As always, Miss Daisy’s Kitchen will be preparing ready-made box lunches or the individual ingredients for your basket. You can make the following recipes yourself. Tally Ho!
PECAN CHEESE WAFERS
INGREDIENTS
- 8 oz sharp cheddar cheese
- 1 cup butter, softened
- 1 1/2 cups self-rising flour
- 1 cup finely chopped pecans
- 1/8 tsp. cayenne pepper
DIRECTIONS
Assemble all ingredients and utensils. Grate cheese. Let it soften with butter in a bowl. Mix in the remaining ingredients. Roll dough into rolls about 1 1/2 inches in diameter. Place on waxed paper. Chill for several hours. Slice in thin wafers about 1/8 inch thick. Bake in a 350-degree oven for about 8 minutes or until browned.
CHILLED BROCCOLI SALAD
INGREDIENTS
- 8 slices of bacon crisp-fried and crumpled florets and tender stem portions of 1 bunch of broccoli, chopped
- 1/2 cup each finely chopped red onion and celery
- 1/2 cup raisins
- 1/2 to 3/4 cup of cashews or pecans
- 1 cup mayonnaise
- 1/4 cup sugar
- 3 Tbsp. red wine vinegar
DIRECTIONS
Assemble all ingredients and utensils. Combine the bacon with broccoli, onions, celery, raisins and cashews or pecans in a large bowl. Mix the mayonnaise, sugar, and vinegar in a small bowl. Add to the broccoli and mix well—chill, covered, for one hour or longer before serving. Garnish with bacon.
FRIED CHICKEN with HONEY MUSTARD DIPPING SAUCE
INGREDIENTS
- 1 1/2 cups shortening
- 1 1/2 cups buttermilk
- 2 lbs chicken breast cut into strips
- 1 tsp cayenne
- 1 tsp paprika
- Kosher Salt and ground black pepper to taste
SAUCE INGREDIENTS
- 1/4 cup Dijon-style mustard
- 2 Tbsp. Worcestershire sauce
- 1 Tbsp. fresh lemon juice
- 1/3 cup honey
DIRECTIONS
Miss Daisy’s Kitchen
1110 Hillsboro Road | Franklin, TN 37064 • 615.599.5313 | MissDaisyKing.com | facebook.com/MissDaisysKitchen
