Southern Charm is a real thing. It cannot be denied.
Recently, I had the privilege of going through our storage units in Greensboro, NC, where our offices were for years prior to the pandemic. Staff members who no longer work for SETC packed furniture, printed materials, archival materials, records, and awards into approximately 16,000 cubic feet of storage. There were a lot of very interesting gems from the past that we uncovered as if we were playing a theatrical Indiana Jones, but this really took Bonnie Smith’s Apricot Cake for me, and if you turn to page 155, you can find the recipe for it.
This is the first in a new series of republications from SETC’s 40th Anniversary publication, Something Entertaining To Cook. Each quarter we will select one recipe to share and hopefully provide a little information about the person who submitted it, and at the end of each piece there will be a call for information about the next person that we will feature. In all of SETC’s rich history, this is one of the more charming pieces of ephemera that we have created over the years, and we are happy to share it with you all.
Walter Shipley (he/him) SETC Past President
First up is Walter Shipley’s “The Always Ready Hors D'oeuvre.” Mr. Shipley served as President of the Southeastern Theatre Conference (SETC) in 1994. Walter taught theatre at Okaloosa-Walton Community College for many years, where, we are told, his students absolutely adored him.
The Always Ready Hors D'oeuvre
6 oz. Cream cheese
1 bottle Pickapeppa sauce
1 box crackers (Wheat Thins Best)
Pour Pickapeppa sauce over cream cheese. Serve with crackers. (Pickapeppa sauce is found in the grocery store with other sauces such as A-1, etc.)
Next up: Jo Ann Lawrence’s “Artichoke and Grapefruit Salad.” If you are or know Jo Ann, please reach out to me at Thomas@SETC.org so that we can share her story in the next issue.