Parties are going on all around town in celebration of Black History Month.

In fact, Sarah Brim was busy at her home this week hosting a Valentine’s Day party for some of her friends and family.

Her dining table was covered in red with all kinds of cookies, candies and desserts ready to be served with cherry punch.

First, the hostess served a full meal that included southern fried chicken, fresh green beans seasoned with a ham hock and old-fashioned potato salad. And with that our featured cook brought out a tray of hot buttered yeast rolls made by her very own recipe.

Granddaughter Sarah Hale, an 11-year-old student at Mount Airy Middle School, contributed to the party with Red Velvet Cupcakes that she made herself.

While placing dishes on the table, Brim commented, “I don’t cook as much as I used to, but I really enjoy getting in the kitchen and stirring up a meal when the family comes by. I was the private cook for the Dalton McMichael family in Madison for 19 years and after coming back to Mount Airy, I also cooked at Mount Airy Country Club.

“Another thing I enjoy is cooking for our dinners at Shiloh Baptist Church.”

Her career included working at Northern Hospital of Surry County in the housekeeping department and Pine State Knitwear.

Brim attended school in Patrick County. Va., prior to moving here where she graduated from J.J. Jones High School.

“At one time, I used to always cook every Sunday for my family, but now that they are all gone, I just do that on special occasions.”

Asked when she learned to cook, the genial Brim commented, “I guess I just taught myself when I was very young,” and then her friend, Dion Dodd added with a laugh, “Now Sarah, you need to give some credit to your mama – you know she taught you a lot.”

With that, Juanita Helton March joined in the laughter. It was a fun occasion for the long-time friends.

March has assisted in recruiting some of the cooks that are being featured this month. Her son, Perry March, did that job for many years up until his recent death.

The party continued throughout the afternoon with other family members dropping by for the celebration. Sarah has contributed her recipes for everyone to enjoy during Valentine’s Day weekend.

Be sweet to your sweetheart!

Follow along as Sarah gives directions for her wonderful rolls.

Sarah’s Yeast Rolls

Make this starter first: Mix 1 cup warm water with 3 tablespoons instant potatoes, 1 package dry yeast and 1/3 cup sugar. Let set for 2 hours.

Then mix: 6 1/2 cups bread flour, 1/2 cup Wesson Oil,

1/3 cup sugar and 1 teaspoon salt.

When starter is ready, add to flour mixture and then roll into a ball. Let rise first time, then knead and roll into ball again.Then let it rise the second time. Roll out on dough board. Make balls of dough or cut with biscuit cutter. Place on cookie sheet or bread pan and bake in 325 degree oven for 10 to 12 minutes or until brown.

These are absolutely delicious.

Our featured cook makes the best potato salad you’ll ever eat.

Great Potato Salad

8 large potatoes, cut into cubes

1 small jar pimento, drained and chopped

1 large green pepper, chopped

4 hard boiled eggs

1/2 cup celery, chopped fine

1 teaspoon sugar

2/3 cup onion, chopped

1/2 cup Dukes mayonnaise (or to taste)

Cook cubed potatoes. Set aside and let cool for 10 minutes. Mix all other ingredients with potatoes and serve.

Best Green Beans

2 quarts green beans, drained

Ham hock

1 teaspoon sugar

1/3 cup apple cider vinegar

1 tablespoon butter

Cook ham hock for about 15 minutes, then add green beans and other ingredients. Cook until green beans are tender.

Now, let’s try some of these delightful desserts for Valentine’s Day.

Sour Cream Pound Cake

2 sticks butter

1/2 cup Wesson oil

3 cups sugar

5 eggs

3 cups cake flour

1/4 cup milk

1 cup sour cream

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon lemon extract

Cream butter and oil until creamy. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each, then add flavorings. Add dry ingredients, milk and sour cream. Pour in floured tube pan and bake for 1 1/2 hours at 300 degrees.

Sarah Hale’s Red Velvet CupCakes

1 box Duncan Hines Red Velvet cake mix

3 eggs

1/3 cup oil

1 1/4 cups water

Blend dry mix, water, oil and eggs in a large bowl. This will make 24 cupcakes. Bake at 325 degrees for 19 to 22 minutes.

Icing:

1 can Duncan Hines Cream Cheese icing

Cranberry, Chocolate Chip, Date Nut Cake

1 cup fresh or frozen cranberries

1 cup semi-sweet chocolate chips

1 cup chopped nuts

1 cup chopped dates

2 eggs

3/4 cup vegetable oil

2 1/4 cups flour

1 teaspoon baking powder

1 teaspoon soda

1/8 teaspoon salt

1 cup sugar

1 cup buttermilk

Glaze:

1 teaspoon grated orange rind

2 tablespoons orange juice

1/2 (16-oz) box confectioners sugar

Additional orange juice, if needed

Sift dry ingredients; dredge fruit and nuts in mixture. Set aside for later use. Beat 1 cup sugar and the eggs together. Add vegetable oil and buttermilk; beat. Add dry ingredients, fruit and chocolate chips; mix well. Pour into a well-greased and floured Bundt pan. Bake for 60 minutes at 325 degrees. Cool in pan for 15 minutes prior to placing on cake plate. Apply glaze while cake is still warm.

Glaze: Mix together orange rind, orange juice and confectioners sugar.

Use 1/2 package of cranberries while fresh and freeze remainder for a later time when cranberries are not available.

Cherry Delight Cake

1 1/4 cups flour

1/2 cup brown sugar

1 cup butter or margarine

1/2 cup coconut

1/2 cup chopped nuts, walnuts preferred

1 (8-oz.) package cream cheese

1/3 cup white sugar

1 egg

1 teaspoon vanilla

1 can cherry pie filling

Mix brown sugar, flour and margarine; blend to fine crumbs. Add coconut and nuts; mix well. Reserve 1/2 cup of this mixture. Press remainder into bottom of greased 13x9- inch pan. Bake for 12 to 15 minutes, until edges are brown.

Beat the cream cheese until fluffy. Add sugar, egg and vanilla. Spread over hot layer and bake for 10 minutes. Spread pie filling over cheese layer; sprinkle coarsely chopped nuts and 1/2 cup reserved mixture over the pie filling. Bake 15 minutes longer. Makes 12 3-inch squares.

Frozen Strawberry Squares

Crust:

1 cup flour

1/2 cup brown sugar

1/2 cup nuts

1/2 cup butter

1 cup whipped cream or 1 small carton whipped topping

Filling:

2 egg whites

3/4 cup sugar

1 package frozen strawberries or 2 cups fresh strawberries

2 tablespoons lemon juice

Crust: Mix ingredients. Bake in a 13x9 inch pan at 350 degrees for 20 minutes, stirring occasionally. Cool and reserve 1/3 of the mixture, spreading remaining crumbs evenly over bottom of pan.

Filling: Combine egg whites, sugar, berries and lemon juice in large mixer bowl; beat until blended. Then, turning on high, beat 10 to 12 minutes or until stiff peaks form. Fold in whipped cream or topping. Pour over crumb crust and sprinkle remaining crumbs on top. Freeze; cut into squares. Serves 12.

Contact Eleanor Powell at epowell@mtairynews.com or call 719-1933.