Photography by Amy J. Owen

As VERA celebrates 40 years in business in 2024, I am mindful that the readers of Augusta magazine have had a remarkable impact on the development, diversification and growth of the company.

Looking back at Sweet 16 parties, bridal showers, weddings, fundraisers, charity balls and celebrations of life, I am so honored to have been included in these meaningful events. Now, as I continue my current path with TV, cookbook writing, speaking engagements and hospitality during Tournament week, my summer camp keeps me engaged with the children and grandchildren of clients whom I have cherished for years.

In developing the recipe selection for this Masters issue, I pay tribute to the original dishes that kept customers returning week after week to dine or pick up in our café, or the favorites from events listed above. Both of my cookbooks are full of these recipes, but this month I chose your favorites.

Remember to use creative vessels for the food to keep your dinner party or special event memorable for your guests. Consider my notes on what can be done ahead and make sure you can be a guest at your own party.

Kindly join me in celebrating this 40th anniversary by making and sharing one of these recipes with your family and friends!  

Peanut Butter Pie

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Everybody who knows me knows how much I love peanut butter. So obviously this is one of my favorite desserts! The recipe below uses an oatmeal crust, but you could instead choose to use a chocolate cookie crust. Have fun with the toppings on the pie and add as much extra chocolate drizzle or peanuts as you want. 

Prep Time: 45 minutes
Chill Time: 2 hours and 5 minutes
Yield: Makes 1 (9-inch) pie

INGREDIENTS

Oatmeal Crust

2 cups rolled oats 
1/2 cup sliced almonds 
1/2 cup (1 stick) margarine at room temperature 
1/4 cup firmly packed light brown sugar

Filling

8 oz. cream cheese at room temperature 
2 cups confectioners’ sugar 
1 (8-oz.) container Cool Whip^® 
12 oz. (1 1/3 cups) Jif^® creamy peanut butter 
2 tsp. pure vanilla extract 

Marshmallow Meringue

3 large egg whites, at room temperature 
3 Tbsp. granulated sugar, divided 
1 cup marshmallow creme 
Chopped lightly salted peanuts, as garnish 
Hot caramel or chocolate sauce, as garnish

DIRECTIONS

1. Preheat the oven to 375 F. In a large bowl, combine the ingredients for the oatmeal crust until well mixed. Using your hands, press the mixture into an oven-proof glass 9-inch pie dish, forming an even pie crust around the sides and on the bottom. Bake for 10 minutes and remove from the oven to cool. 
2. In the bowl of a stand mixer, whip the cream cheese for 10 minutes with the whisk attachment. 
3. Add in confectioners’ sugar and whip for another 10 minutes. 
4. By hand, fold in the whipped topping, peanut butter and vanilla extract. Spread into the prepared pie crust and freeze for at least 2 hours. 
5. When you’re almost ready to serve the pie, make the marshmallow meringue. In a large bowl, beat the egg whites with an electric mixer until they hold soft peaks. Gradually add the granulated sugar, 1 tablespoon at a time, beating well after each addition. When the whites are thick and glossy, but not dry, add the marshmallow creme and blend on low speed. Fold with a spatula if necessary. 
6. Using a rubber spatula, spread the meringue evenly over the pie, mounding it slightly in the center. Place pie in the freezer for about 5 minutes. 
7. Just before serving, preheat the broiler. Set the pie on a baking sheet and place under the broiler. Remove when the meringue is golden brown. Don’t leave the pie unattended in the oven, the meringue will take a very short time to brown. 
8. Add chopped peanuts and drizzle the caramel or chocolate sauce over the top. 
9. Serve immediately and store any leftovers in the freezer for up to six days. Remove from the freezer to let soften slightly before eating leftovers. 

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Mama’s Egg Salad

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Just like Mama made it! What makes this egg salad special is the use of Durkee^® Famous Sauce, a sandwich spread found near the mustard at the store. You’ll never open my refrigerator without finding a jar of Durkee! If you can’t find it locally, yellow mustard and extra mayonnaise can be substituted. This egg salad was sold as a sandwich in our café or in 1/2- and 1-pound containers in our case. 

Prep Time: 45 minutes 
Serves: 4

INGREDIENTS

8 large eggs
1/4 cup Hellmann’s^® mayonnaise (more if you like your egg salad looser)
1 heaping Tbsp. Durkee^® Famous Sauce
1/3 cup sweet pickle relish, drained of juice
1/4 tsp. kosher salt
1/4 tsp. ground black pepper

DIRECTIONS

1. In a medium saucepan, cover the eggs completely with water and cover with the lid. Cook over high heat until the water comes to a complete boil and you can hear the eggs “dancing.”
2. Turn off the heat and let the eggs sit for 20 minutes. At the end of the that time, take off the lid and run cold water over the eggs until they are cool to the touch. Peel immediately. 
3. Roughly chop the eggs, they should still be chunky. 
4. Mix the remaining ingredients together in a large bowl. 
5. Add the chopped eggs and gently mix until incorporated evenly.
6. Store in an airtight container in the refrigerator for up to six days. 

For the café sandwich, serve the egg salad on toasted white bread with bacon and tomato.

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Pimento Cheese

Pimento cheese has a multitude of descriptions, and in the South, people fight over whose is the best. At VeryVera we had regular customers who came in just for the pimento cheese. It’s a versatile spread to have on hand. Unlike traditional pimento cheese recipes that call for jarred pimentos, mine uses roasted red peppers, which add a welcoming smoky element. 

Prep Time: 15 minutes
Serves: 6–8 (makes approximately 4 cups)

INGREDIENTS

2/3 cup roasted red peppers
1 1/4 lbs. Cracker Barrel^® sharp cheddar cheese, hand-grated
1/4 tsp. cayenne pepper
1/4 tsp. coarse black pepper, or more to taste
1/2 tsp. Cajun seasoning
2 cups Duke’s^® mayonnaise

DIRECTIONS

1. Slice the red peppers into 1/4-inch strips and cut the strips on the bias to make small chunks. 
2. Pat the red pepper pieces dry. 
3. Combine all the ingredients. Be careful not to over mix.
4. Store in an airtight container in the refrigerator for up to three weeks.

Suggestion: Make The Grill Sandwich from my café! Spread the homemade pimento cheese on marbled rye with 3 strips of cooked bacon and some tomato slices, lightly grilled.

Note: When the food columnist for the New York Times, Marian Burros, chooses your product for the special The Gift Is in the Mail issue that runs in early November for the holidays, you might as well put an Oscar next to this item on the shelf! We were very proud of this 2007 accolade. A book called American Sandwich by Becky Mercuri, published in 2004, selected VeryVera’s pimento cheese as the state sandwich for Georgia. I gave them the recipe for our café’s The Grill Sandwich, but they had to find another recipe for pimento cheese — I haven’t published mine until now!

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Vera’s Signature Chicken Salad

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Perfectly moist and full of flavor, this chicken salad is great on a bed of lettuce, as a sandwich or by itself. Tarragon adds a licorice-like sweetness, and pecan pieces provide the perfect texture element. The café menu sandwich was served on a croissant and the chicken salad was also in our case in 1/2 or 1-pound containers. Don’t start the weekend without this in your refrigerator!

Prep Time: 25 to 30 minutes 
Serves: 8 to 10

INGREDIENTS

2 1/2 lbs. boneless, skinless chicken breasts, raw
1/2 cup pecan pieces
1 cup green onions, sliced
2 cups Hellmann’s^® mayonnaise
1/2 tsp. ground black pepper
1/2 tsp. garlic salt
1/2 tsp. onion salt
2 Tbsp. dried tarragon

DIRECTIONS

1. Boil the chicken breasts in salted water for about 10 to 12 minutes until a thermometer inserted in the thickest breast registers 165 F.
2. Pulse the chicken in a food processor, leaving bigger pieces, or shred by hand for your desired consistency.
3. In a large bowl, combine the shredded chicken, pecan pieces, and green onions.
4. In a separate bowl, mix together the mayonnaise and seasonings.
5. Mix some of the mayonnaise mixture into the chicken mixture until well blended. Continue to incorporate the mayonnaise mixture until you have reached your desired consistency.
6. Store in the refrigerator and allow the flavors to meld overnight.
7. Keep in an airtight container in the refrigerator for up to six days.

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Seen in the April 2024 issue of Augusta magazine