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Carolinas country cooking

  1. 1. Click Here For “Cat Head Biscuits And Garlic Fried Chicken” Click Here For Free Bonus Recipes “30 Delicious Desserts” Click Here For Free Bonus Fudge And Cookie Collection Click Here For 30 Great Barbecue SaucesClick Here For The Carolina Country Cooking 2002 Recipe ArchiveClick Here For The Carolina Country Cooking 2002 Newsletter Recipe Archive 1
  2. 2. Click Here For Our “Subscribers Only” CookbookClick Here For Our “Homemade Fudge” CookbookClick Here For Our November 2002 Issue Of Our Online Magazine Click Here For Our 2001 Christmas Cookbook 2
  3. 3. Click Here For Over 50 Low Fat, But Absolutely Delicious RecipesClick Here For 25 Barbecue Recipes To Make Your Next "Cook Out" Something Special Special Bonus Cookbook Click Here For 50 Great Fish And Game Recipes Carolina Country Rt. 2 Box 507 Burnsville, NC 28714 Tel: (828)-675-4266 Email: 3
  4. 4. “Cat Head Biscuits And Garlic Fried Chicken” Carolina Mountain Cooking With Pearlie And JewelEnjoy The True Tastes Of Southern Mountain Cooking 1
  5. 5. Dedication “Cat Head Biscuits And Garlic Fried Chicken” was created from the recipes and memories of two of the Carolina Mountain’s most talented cooks and most gracious Southern Ladies.These two ladies spent their entire lives caring, loving, and providing for their families. Ever y-thing from keeping a good home for their children, tending gardens for food, to teaching theirchildren, grandchildren, and grea t-grandchildren the true meaning of “family values”. The wivesof loggers and farmers, money was often in short supply. They n ever had too many of the “finer”things of life but no one ever went to bed hungry, and no one ever felt unloved.To Pearlie And Jewel:“Eventhough many of your wonderful recipes have been lost, the genuine love and car-ing that went into every meal and shown to each one of us will be fondly rememberedand sorely missed for generations to come.” Carolina Country Cooking Real Southern Recipes, And More From The Blue Ridge Mountains Of North Carolina Copyright © 2002 Carolina Country All rights reserved. No part of this cookbook may be reproducedin any manner without written permission from Carolina Country Cooking. 2
  6. 6. Carolina Mountain Cooking With Pearlie And Jewel Index9. A Little About Carolina Mountain Cooking11. “The Truth About The Cherry Tree”12. “All Work And No Play In The 1920s”Meats And Main Dishes:13. Barbecued Chuck Roast13. Mountain Fried Rabbit14. Western North Carolina Style Barbecue Roast Chicken14. Garlic Fried Chicken15. Mom’s Pan Fried Fish15. Blue Ridge Mountain Pot Roast16. Southern Style Pork Roast16. Pork Loin And Gravy17. Old Timey Chicken “N’ Dumplings17. Church Social Meatloaf18. Aunt Beth’s Meatloaf18. Aunt Abb y’s Chicken Patties19. Country Baked Chicken19. Country Fried Steak20. Company Pork Chops20. Beef Barbecue Cups21. To mato Soup Meatloaf21. Mother’s Beef Stew22. Cabbage Rolls23. Layered Hamburger Pie23. Crockpot Apple Glazed Pork Roast24. Crockpot Au Gratin Potatoes and Ham24. Creamy Chicken And Biscuits25. Country Meatballs25. Catfish With Bacon And Hors eradish Sauce Continued... 3
  7. 7. Recipe Index – Continued26. Creamy Skillet Chicken26. Barbecued Spareribs27. Chicken Fried Steak And Gravy28. My Favori te Beef Stew28. Pineapple Baked Ham29. Salisbury Steak29. Bacon Potato Pie30. Ham Loaf30. Cornbread Pie31. Baked T rout with Fresh Herbs31. Salmon Cakes32. Beef and Cabbage Soup33. “Childhood Fun On The Riverbank”Fruits And Vegetables:34. Mama’s Young Peas And Potatoes In White Gravy34. Shuck Beans or Leather Britches (Dried Green Beans)35. “Kilt” Le ttuce Salad35. Fried Green Onions36. Squash Fritters36. Country Fried Squash36. Bean Salad37. Homemade Baked Beans37. Nine Day Slaw38. Potato and Sausage Soup38. Bean and Bacon Soup39. Pinto Bean Soup39. Quick Corn Chowder40. Sour Cre am And Chive Potato Soup40. Fried Cabbage41. Vinegar Coleslaw41. Potato Dumplings42. Scalloped Corn42. Fried Apples43. Spiced Rhubarb43. Apple Pudding44. Corn Pudding44. Green Tomato Pie Continued... 4
  8. 8. Fruits And Vegetables – Continued45. Nanny’s Scalloped Broccoli45. Crockpot Baked Beans46. Broccoli Soufflé46. Squash Patties47. Cabbage With Mustard -Horseradish Sauce47. Baked Mashed Potatoes48. Split Pea Soup With Dumplings49. Golden Ba ked Potatoes49. Mustard Greens50. Okra Fritters50. Potato Pancakes50. Fried Grits51. Fried Corn51. Hobo Beans52. Southern Style Collard Greens52. Corn Fritters53. Fried Green Pepper Rings53. Black Eyed Pea Soup54. Tomato Cakes54. Wilted Dandelion Greens55. Ramps56. Ramps and Eggs56. Potatoes and Ramps57. “Just Where Do Eggs Come From?”Breads:58. Sweet Potato Cakes58. Johnny Cakes59. Gritted Bread59. Whipping Cream Biscuits60. Spoonbread60. Old -Time Dressing or Stuffing61. Cat Head Biscuits (as big as a cat’s head)63. Hushpuppies63. Mountain Corn Bread64. Rhubarb Pecan Br ead64. Southern Style Hush Puppies Continued... 5
  9. 9. Breads – Continued65. Pearlie’s Potato Biscuits65. Apple Roll66. Orange Nut Bread66. Zucchini Bread67. Always Perfect Pan Rolls67. Refrigerator Bran Muffins68. Pumpkin Muffins68. Banana Bread69. Oatmeal Blueberry Muffins70. Rhubarb M uffins71. Molasses Oatmeal Bread72. Sweet Potato And Apple Muffins73. “Wooden Wheel Wagons And A Barn With No Nails”“Jams” And Gravies:74. Sausage Gravy74. Chocolate Gravy75. Old Fashioned Chicken Gravy75. Old Fashioned Tomato Gravy76. Mama’s Strawberry Jam77. “No Water Was Too Cold To Have Fun”Desserts:78. Sour Cream Apple Pie79. Buttermilk Pie79. Chess Pie80. Vinegar Pie80. Berry Dumplings81. Sweet Potato Pie81. Bottom’s Up Peach Cobbler82. Peach Dumplings82. Black Walnut Cookies83. Mom’s Cherry Pie83. Mom’s Sugar Cookies84. Black Mountain Buttermilk Pound Cake84. Chocolate Fud ge Cupcakes Continued... 6
  10. 10. Desserts – Continued85. North Carolina Date Cake85. Apple Topping For Ice Cream86. Nanny’s Homemade Chocolate Cake87. Micaville Pineapple Cake87. Strawberries In The Snow88. Creamy Pumpkin Pie88. Easy Strawberry Cake89. Homemade Banana Pud ding89. Homemade Vanilla Wafers90. Peaches And Cream90. Strawberry Pudding91. Hummingbird Cake92. Grandma’s Spice Cake93. Banana Nut Oatmeal Cookies93. Fresh Apple Cobbler94. Coconut Cream Pie95. Peanut Butter And Chocolate Oatmeal Cookie s95. Orange Drop Cookies96. Coconut Black Walnut Cake97. Pumpkin Raisin Cake98. Pumpkin Roll99. Blueberry Cheesecake P ie99. Date Balls100. Fudge & Caramel Lover’s Cake101. Caramel Apple Oat Bars101. French Vanilla Cake102. Blueberry Pou nd Cake103. Applesauce Cake103. Chocolate Cornmeal Cookies104. Cranberry Cheese Cake Bars104. Molasses Pie105. Applesauce Fruit Cake105. Baked Rice Pudding106. Caramel Custard Pie106. Mashed Potato Fudge107. Huckleberry Coffeecake107. Blackberry Pie108. Peach Upside Down Cake Continued... 7
  11. 11. Desserts – Continued109. Chocolate Chip Oatmeal Cookies109. Brown Sugar Pie110. Upside Down Apple Pecan Pie110. Kentu cky Derby Pie111. Chocolate Bread Pudding112. Apple-Raspberry Crisp112. Blueberry Buckle113. Apple Turnovers114. Fried Apple Pies115. “Life Before Toys-R-Us”Casseroles:116. Dump Dish Dinner116. Burnsville Beef And Macaroni Skillet117. Rice And Sausage Casserole117. Crescent Roll Casserole118. Onion Casserole119. Ground Beef And Corn Casserole119. Chicken And Dressing Casserole120. Three Bean Casserole120. Mixed Vegetable Casserole121. “The Short End Of The Stick”122. My Favorite Recipes123. “To Ski Or Not To Ski”How To Order The Printed Version Of This Cookbook 8
  12. 12. A Little About Carolina Mountain Cooking The mountain tradition of cooking is that food should be unpretentious, solid, and filling.Traditionally pork or chicken was the main source of meat, but beef, fish, and a wide variety ofwild game were also enj oyed. Some form of homemade bread was served at nearly everymeal. The two main types of breads were corn breads and biscuits. There are almost moreways to eat a “Cat Head” biscuit than you can imagine. Most everyone grew their own gardensand during the summer, large gardens would produce an abundance of fresh vegetables. F a-vorites vegetables tended to be green beans, cabbage, turnips, beets, garden greens, tom a-toes, onions, carrots and potatoes. Not only did these large gardens product fresh vegetablesfor the summer but also for canni ng and preserving for the coming winter months. Winter in theNorth Carolina mountains were extremely harsh at times and a stoc kpile of preserved meatsand vegetables were a necessity for survival.Often winter storms would keep people “snowed in” for days, weeks, or at times, even monthswith no way to get supplies from the few stores that did exist. Mountain people were, and stillare, mostly self -sufficient. They quickly became highly respected and sought out for their su r-vival skills.Herbs and spices were not readily available. The main seasonings were salt and black pepperwith cinnamon, nutm eg, and a few others mostly reserved for baking. Small quantities of meatssuch as “fat back” and bacon were often used to seas on vegetables. Continued … 9
  13. 13. A wide variety of apples and cherries were grown as well as an abundance of wild berries suchas strawberries, blueberries, blac kberries, and grapes, all of which found there way into someof the best desserts you could ever imagine. Fresh fruit cobblers, pies, and cakes are some ofthe most incredible examples of mountain cooking you can find.Salads as we know them today were n ot eaten. Instead, lunch and supper would contain dishesof fresh sliced tomatoes, onions, and cucumbers in addition to the reg ular cookedvegetables and various homemade pickles and relishes.Traditional mountain cooking is made up of simple, easy to p repare, yet wonderfully deliciousdishes. You never left the table hungry or unsatisfied.The true art or magic of mountain cooking is that:Somewhere between seemingly empty kitchen cabinets and the dinner table, the cook was able to take a few simple ingredients and create something truly wonderful. 10
  14. 14. “The Truth About The Cherry Tree”When we were children there was a cherry tree near our house.When they got ripe my younger brother would climb the tree and throw them down to us. The rest of us were afraid to climb. One day after climbing the tree, he refused to share the sweet,ripe, cherries with the us, so we went into daddy’s woodshed, got a saw, and cut the tree down. We finally had our fill of cherries. When our father saw his cherry tree on the ground, he became very angry. Needless to say none of us could sit down for awhile. That was the last time we ever even thought of cutting down another cherry tree. 11
  15. 15. All work and no play in the 1920s “Growing up in the 1920’s 30’s, entertainment was often the gathering of friends and neighbors in the evenings with friends and neighbors for bean stringings and corn shuckings. Theteenagers would make a game out of the work. If a certain colorof corn was found. That person would get a kiss. This was a way to have fun and get the work done at the same time.” 12
  16. 16. Barbecued Chuck Roast4 pound Chuck roast1/4 cup of red wine vinegar1 cup of sliced onions2 tablespoons of shortening2 minced garlic cloves1/2 cup of catsup1/2 cup of water2 tablespoons of Worcestershire sauce1 teaspoon of rosemary1 teaspoon of s altMelt the shortening in a heavy pan and brown the roast on all sides in hot shortening. Add onionand garlic. Cook until oni on is soft. Combine catsup, water, vinegar, Worcestershire sauce,rosemary and salt. Pour over meat. Cover and cook slowly unti l meat is fork tender, about 2 -1/2hours. May be cooked in crock pot, but allow longer cooking time. ____________________Mountain Fried Rabbit2 young rabbits, washed and dressed2 beaten egg yokes3 cups of milk1 1/4 cups of flour1 teaspoon of salt1/2 cup of shorteningDry the rabbits and cut into several pieces. Combine the egg yolks and 1 cup of milk andgradually add 1 cup of the flour, then add the salt and beat until smooth. Dip rabbit pieces intothe batter and fry in hot fat unti l brown, or about 15 minutes. Reduce the heat and continuecooking until tender, about 30 to 40 minutes, turning frequently. To make gravy add the remai n-ing flour to fat in pan, gradually add the remaining milk and stirring constantly, heat to boilingand season to taste with salt and black pepper. Pour over the pieces of rabbit. 13
  17. 17. Western North Carolina Style Barbecue Roast Chicken1 frying chicken cut in pieces2 teaspoons of sugar1/4 cup of butter1/8 teaspoon of red pepper flakes1 teaspoon of salt1 teaspoon of black pepper3/4 tablespoon of dry mustard1 teaspoon of chili p owder2 tablespoons of vinegar1/2 teaspoon of Tabasco sauce1 teaspoon of Worcestershire sauce1 cup of water1 tablespoon of c hopped onion1 clove of garlic, mincedSalt the chicken, brown in butter and put in a roasting pan. Mix the rest of the ingred ientstogether in a pot and cook over medium heat for 4 to 5 minutes. Pour over the chicken andbake, basting often in a 325 d egree oven for 1 1/2 hours. ____________________Garlic Fried Chicken2, 2 1/2 pound frying chickens cut in pieces2 tablespoon of lemon juice1 cup of sour cream1 clove of garlic, grated1/4 teaspoon of Worcestershire sauce1/2 teaspoon of salt1/4 teaspoon of black pepper1/4 teaspoon of celery saltWipe the chicken pieces with a damp cloth and store in container with tight fitting lid. Mix allingredients together, pour over chicken, and let marinate in the refrigerator overnight. Whenready to fr y, drain the liquid from the chicken pieces and dredge them in flour, heat somevegetable oil in a large skillet over medium he at and brown the chicken pieces on all sides.Lower the heat and cover skillet and cook for 35 -40 minutes. 14
  18. 18. Mom’s Pan Fried FishGrowing up near the South Toe river in the mountains of North Carolina, my brother and I wouldmake fishin g poles out of sticks with line made of string and straight pins bent into hooks.We would spend hours fishing, so we could hav e mom’s fried fish for supper. She would cleanthe fish and roll them in equal amounts of flour and cornmeal mixed with salt and pepper, andpan fry them in hot oil until golden brown. ____________________Blue Ridge Mountain Pot Roast3-5 pound chuck ro ast3 tablespoons of flour2 tablespoons vegetable oilRoll roast in the flour and brown in the vegetable oil in a large pot. Then stir in:1 3/4 cups of beef broth1/4 teaspoon of peppercorns1 teaspoon of salt2 bay leavesBring this to a boil and re duce the heat to low and simmercovered for 2 hours. Then add:2 pounds of potatoes, pared and quartered1 cup of sliced celer y2 cups of sliced carrots1 pound of peeled white onionsIf needed, put in more water or broth to cover the vegetables and coo k for 1 more hour or untilvegetables are tender. Put meat and vegetables onto a hot platter and sprinkle with parsley.Pour off drippings and thicken with enough flour to make gravy. 15
  19. 19. Southern Style Pork Roast3/4 teaspoon of salt, divided1/2 teaspoon of black pepper, divided2 1/2 pounds of pork loin roast1/2 cup of flour1/4 cup of melted butter2 tablespoons of oil1 medium onion, chipped4 carrots cut into short pieces4 medium potatoes, peeled and cut in halfRub 1/2 teaspoon of the salt and 1/4 teaspoon of the blackpepper on the roast and dredge the roast in the flour. Brown the roast on all sides in butter andoil in a deep, large cast iron skillet. Remove the roast from t he skillet and drain. Cook theonion in the skillet with the drippings until tender and place the roast over the onions. Add thecarrots and potatoes and sprinkle the remaining salt and pepper over the vegetables. Coverthe skillet and bake at 350 degr ees for about 1 1/2 hours. Place the roast on a serving dishand place the vegetables around it. Slice and serve. ____________________Pork Loin And GravyPork loin sliced into 1/4” to 1/2” thick slicesFlourMilkSalt and Black PepperDip the slices of pork loin in flour coating until covered. Heat lard or oil in a cast iron skillet untilhot. Place the pork slices in the s killet and brown both sides. When both sides are browned,cover the skillet and cook slowly until the pork is tender and juicy. Remove the meat from theskillet and place on a serving dish. Next, add two rounded spoons of flour to the drippings inthe skillet and mix thoroughly. Add the milk and the salt and black pepper to taste. Cookslowly, stirring constantly until t he gravy is smooth. You can then pour the gravy over the porkloin in the serving dish or into a bowl to be eaten with “cat hea d biscuits” and mashed potatoes. 16
  20. 20. Old Timey Chicken “N’ Dumplings1 Whole chickenSalt and Black PepperCut the chicken up into quarters and place in a pot and cover with water. Simmer the chickenuntil tender. When the chicken is tender, add the salt and black pepper to taste. You ca n leavethe bones in or take the meat off the bone; it’s entirely up to you.To make the dumplings:Ingredients:2 cups of fl our3 tablespoons of baking powder1 teaspoon of salt3 tablespoons of lard or shortening1 egg, beaten well1 cup of whole milkSift together the flour, baking powder, and the salt. Cut in the lard or shortening and mix in theegg and milk. Drop the du mplings by spoonfuls into the pot of chicken and broth and cook for15 minutes or until the dumplings are done. ____________________Church Social Meatloaf2 pounds of ground beef2 cups of cornbread crumbs3/4 cup of minced onion1/4 cup of chopped gree n pepper2 eggs2 tablespoons of horseradish1 tablespoon of salt1/4 cup of milk1/4 cup of catsup or thick tomato pulp1 teaspoon of dried mustardMix all of the ingredients together and form into a loaf. Spread additional catsup on top andbake at 400 degrees for 35 minutes. 17
  21. 21. Aunt Beth’s Meatloaf1-1/2 pounds of ground beef1 onion chopped1 egg1/2 cup of fresh breadcrumbs1 teaspoon salt2-8oz. cans of tomato sauce1/4 teaspoon of black pepper1/2 cup of water3 tablespoons of vinegar3 tablespoons of brown sugar2 tablespoons of mustard2 teaspoons of Worcestershire sauce3 strips of baconParmesan cheeseMix the beef, breadcrumbs, onion, egg, sa lt, pepper and 1 can of the tomato sauce. Form intoa loaf and put in a shallow pan. Combine the remaining tomato sauce and all of the otheringredients except bacon and parmesan cheese and pour over meat loaf. Sprinkle with theparmesan cheese. Place the bacon on top of the meatloaf and bake at 350 degrees for 1 hourand 15 minutes. Basting occasionally. ____________________Aunt Abby’s Chicken Patties6 cups of chopped, cooked chicken1/4 tablespoon of butter1 tablespoon of chop ped onion1/3 cup of flour2 cups of milk2 teaspoons of salt1/4 teaspoon of black pepperBrown the onion in butter and stir in the flour, salt, and pepper. Pour in the milk and cook untilkind of bubbly. Remove from heat and mix with the chopped chick en in a shallow bowl. Coverand put in refrigerator over night. Remove from the refrigerator and shape into patties. Beat 3eggs and dip patties in the eggs. Chill for 15 minutes and fry in hot oil until golden brown. 18
  22. 22. Country Baked Chicken2 cut up broilers or frying chickens6 medium potatoes, peeled and cubed1/2 pound of sliced bacon2 large onions, peeled and chopped6 large carrots, scraped and cubedBrown the chicken parts on all sides in a large heavy po t. Layer the potatoes, carrots, and thechopped onions on top of the chicken and lay the bacon strips close together on top of thevegetables. Cover pot and bake at 350 degrees for 1 hour and 15 minutes. Remove the lidfrom the pot and bake to an additional 15 minutes or until the bacon is browned. ____________________Country Fried Steak2 pounds of cube steak1 1/2 teaspoons salt1/2 teaspoon of black pepper2 cups water1 can of Cream Of Chicken SoupVegetable oilSalt, pepper the cube stake and roll in th e flour. Heat the vegetable oil in a skillet and brown thesteak pieces on both sides. Remove the steak and place in crockpot. Add water and thecream of chicken soup and simmer until tender, about 2 hours. ____________________ Did You Know? Sprinkling salt on your cabinet shelves helps to keep ants away. 19
  23. 23. Company Pork Chops4 thick center cut pork chops with no boneA small amount of vegetable oil1 small onion, thinly sliced1/2 teaspoon of caraway seeds1/2 teaspoon of salt1/2 teaspoon of red pepper1/2 teaspoon of dill weedA dash of garlic powder2/3 cup of hot water1/2 cup of sour creamBrown the pork chops in the vegetable oil. Drain most of the oil and remove the pork cho psfrom the skillet. Sauté the onion and add the water and other seasonings. Put the pork chopsbank in the skillet, cover, an d simmer over low heat for about 40 minutes. Do not let the porkchops get dry, add more water if necessary. Then remove the p ork chops to a warm servingplatter. Mix the sour cream into the juices in the skillet and heat but do not boil. Pour the gra vyover the pork chops just before serving. ____________________Beef Barbecue Cups3/4 pound of ground beef1/2 cup of barbec ue sauce1 tablespoon of minced onion3/4 cup of shredded cheddar cheese2 tablespoons of brown sugar1 can (10) biscuits (Use “Hungry Jack” if available)In a large skillet brown the ground beef and drain. Add the barbecue sauce, onion and brownsugar. Set aside. Heat the oven to 400 degrees. Separate the biscuits and place in anungreased muffin pan. Press the dough up the sides of the muffin cups to the edge to form acup. Spoon the ground beef mixture into each biscuit cup, sprinkle with the che ddar cheeseand bake for 15 -20 minutes. 20
  24. 24. Tomato Soup Meatloaf1 can of tomato soup1 1/2 pounds of ground beef1 cup of small bread cubes1/4 cup of finely chopped onio n1 egg, slightly beatenA generous dash of black pepperThoroughly mix 1/2 cup of the tomato soup with the rest of theingredients and firmly shape into a loaf. Place the meatloaf into a shallow baking pan and bakeat 350 degrees for 1 hour and 15minutes. Blend the remaining soup with 1/4 cup of water and 2tablespoons of the drippings from the meatloaf and pour thismixtu re over the meatloaf and bake for another 15 minutes. ____________________Mother’s Beef Stew2 to 2 1/2 pounds of lean beef s tew meat2 tablespoons of bacon drippings or shortening2 large onions, diced5 large potatoes, cut into eighths4 or 5 large ca rrots, cut into 2 inch slicesSalt and black pepper to tasteGarlic powder1 – 10 3/4 ounce can of condensed tomato soup, undilu ted1 cup of diced celery (optional)1 soup can of waterBrown the stew meat in the bacon drippings or shortening. Add the oni ons and cook untilbrowned. Add the other vegetables and the seasonings. Add the soup and water. Simmer forabout 3 hours or until the meat and the vegetables are tender adding more water as neededduring cooking. ____________________ Did You Know? Quickly applying ice cold vinegar to a burn will give fast relief and help prevent blisters. 21
  25. 25. Cabbage Rolls1 pound of ground beef1/3 cup of uncooked rice1 egg, beaten1 1/2 teaspoons of salt1/8 teaspoon of black peppe r6 large cabbage leaves1 medium thinly sliced onion2 tablespoons of butter or margarine, meltedFor the sauce:1 - 10 3/4 ou nce can of tomato soup, undiluted1 1/4 cups of water1/2 cup of chopped celery1 teaspoon of fresh parsley, minced3 tablespoons of lemon juice1 teaspoon of sugar1 teaspoon of salt1/8 teaspoon of black pepperMix the ground beef, rice, egg, 1 -1/2 teaspoons salt, and 1/8 teaspoon of black peppertogether in a bowl and mix well. Cook the cabbage leaves in boiling water for 5 to 8 minutes orjust until tender. Remove the cabbage leaves from the water and drain. Place equal portions ofthe meat mixtur e in the center of each cabbage leaf and fold the ends over, and fasten withwooden toothpick.Sauté the onion in butter in a large skillet until tender but not brown. Add the tomato soup andthe remaining ingredients, stirring well. Simmer for 10 min utes.Place the cabbage rolls in the tomato mixture, cover and simmer for 1 -1/2 to 2 hours. ____________________ Did You Know? Oil and grease stains wash out of clothing better with a little baking soda added to the wash water. 22
  26. 26. Layered Hamburger Pie1 pound of ground beef1 egg1/4 cup of dry bread crumbs1 teaspoon of salt1 teaspoon of mixed herbs (or egano, basil, marjoram)1 teaspoon of dry mustard1/4 teaspoon of ground cumin1/8 teaspoon of garlic powder1 1/2 cups of slic ed potatoes1 medium onion, sliced into rings and separated1 1/4 cups of mushrooms1 cup of shredded cheddar cheese1/2 cup of shredded swiss cheese2 tablespoon of parsleyMix the ground beef with the egg, bread crumbs, salt, herbs, mustard, cumin and garlic powder.Pat evenly into a 9" pie pan to make a crust. Fill crust with a layer of potatoes, onion andmushrooms, reserv ing some mushrooms to ring the pie. Cover with aluminum foil and bake at350 degrees for 1 hour or until the potatoes are done. Remove from the oven and take off thefoil and sprinkle the cheese and parsley on top. Return to the oven just long enough to meltcheese. ____________________Crockpot Apple Glazed Pork Roast1 - 4 pound pork loin roast, trimmed1/4 cup of unsweetene d apple juiceSalt & pepper to taste3 tablespoons of brown sugar6 apples, quartered1 teaspoon of ground gingerRub the roas t with the salt and pepper. Brown the pork roast under the broiler to remove anyexcess fat and drain well. Place apple quarter s in the bottom of a crockpot. Place the roast ontop of the apples. Combine the apple juice, brown sugar, and ginger. Spoon thi s mixture overthe top surface of the roast, moistening well. Cover and cook on Low setting for 10 -12 hours oruntil done. 23
  27. 27. Crockpot Au Gratin Potatoes and Ham6 medium potatoes, peeled and sliced1 medium onion, coarsely chopped1 1/2 cups of cooked ham, cubed1 cup of shredded american cheese1 can of cream of mushroom soup1/2 cup of milk1/2 teaspoon of thyme leavesIn a crockpot layer 1/2 of the potatoes, onion, ham and cheese, repeat the layers. In small bowl,combine the cream of mushroom sou p, milk, and thyme and pour over top of the layers. Coverand cook on the HIGH setting for 3 hours then reduce to the LOW setti ng and cook for 2 to 2 -1/2hours or until the potatoes are tender. ____________________Creamy Chicken And Biscuits1 – 10 oun ce package of frozen green peas2 cups of cut up cooked chicken1 can of cream of chicken soup1/2 cup of sour cream1/2 cup of milk1/8 teaspoon of black pepper2 cups of Bisquick baking mix1/2 cup of cold water1 1/4 cup of shredded cheddar cheeseHeat the peas, soup, sour cream, cut up chicken, milk, and the black pepper just to boiling. Mixthe Bisquick baking mix and water and knead 5 times. Roll out the dough to 1/2 inch thick andcut out the biscuits with a biscuit cutter. Pour the chicken mixtu re into an oblong baking dishand sprinkle the shredded cheddar cheese on top. Bake for 20 minutes at 425 degrees. ____________________ Did You Know? Rubbing a little salt on your pancake griddle will help to keep pancakes from sticking. 24
  28. 28. Country Meatballs3 slices of white bread1/2 cup of milk1 pound of ground beef2 cups of cooked rice1 teaspoon of salt1/4 teaspoon of ground thyme1/4 teaspoon of garlic saltCornflake crumbsVegetable oil1 – 10 3/4 ounce can of cream of mushroom soup , undiluted1 1/4 cups of buttermilkSoak the tread in 1/2 cup of milk until soft. Add the ground beef, rice, and the seasonin gs andshape into 12 – 1 1/2” meatballs. Coat each meatball with the cornflake crumbs and brown wellin hot vegetable oil. Place the browned meatballs in a shallow baking dish and pour the mus h-room soup and buttermilk over them. Bake uncovered for 30 minutes at 350 degrees. ____________________Catfish With Bacon And Horseradish Sauce3 catfish fillets (flounder or other fish can be used)4 strips of bacon1 – 8 ounce package of cream cheese, softened1/4 cup of chopped onion2 tablespoons of butter1/4 cup of dry white wine2 tablespoons of horseradish1 tablespoon o f Dijon mustard1/2 teaspoon of salt1/2 teaspoon of black pepper2 tablespoons of minced parsleyFry the bacon until crisp, dr ain and set aside. Place the fish fillets in a buttered baking dish.Fry the onions in butter until soft. Then in a small bow l blend the cream cheese, white wine,horseradish, mustard, salt, and the black pepper with the onions. Pour the onion mixture overthe fish fillets and top with the crumbled bacon. Bake at 350 degrees for 30 minutes or until thefish flakes easily with a fork. Garnish with the parsley. 25
  29. 29. Creamy Skillet Chicken1 cut up frying chicken1 can of cream of chicken soup3/4 cup of Carnation milk6 medium onions8 carrots3/4 cup of chopped celerySalt and black pepper to tasteBrown the chicken in a lightly greased skillet. When the chicken i s browned on all sides, addthe vegetables, soup, cream, salt and black pepper. Cover the skillet and cook over low heatuntil the vegetables and chicken are tender. ____________________Barbecued Spareribs4 pounds of spareribs2 teaspoons of sa lt3/4 cup of catsup2 tablespoons of vinegar1/8 teaspoon of cayenne pepper2 medium-sized onions, sliced1/4 teaspoon of black pepper3/4 cup of water2 teaspoons of Worcestershire sauce1 teaspoon of chili powderArrange spareribs in large baking dish or roasting pan. Add the onions, and sprinkle with thesalt and black pepper. Combine the remaining ingredients, and pour ove r spareribs. Cover,and bake in at 350 degrees for about 1 1/2 hours, basting often. Remove cover, and bake anadditional 20 minutes longer. ____________________ Did You Know? Adding a spoonful of vinegar to fruit while cooking will improve the flavor. 26
  30. 30. Chicken Fried Steak And Gravy2 pounds of round steak, about 1 inch thick2 large eggs2 tablespoons of milk1/4 cup of unbleach ed FlourSalt and black pepper, to taste2 tablespoons of butterFor the gravy:1 cup of milk1 cup of water1/4 cup of flourSaltBlack PepperCut the steak crosswise into 4 serving pieces and pound each piece to a thickness of about 1/4of an inch . In a large plate, beat the milk and eggs together, in a second plate combine theflour, salt, and the black pepper. Dip each piece of steak first into the egg mixture and then intothe flour mixture, coating completely. Shake each piece gently to remov e the excess flour. Meltthe butter in a skillet, using medium heat and fry the steaks, two at a time, for about 5 minuteson each side or until golden brown.For the gravy:Pour off all but about 4 tablespoons of the drippings from the skillet. Over med ium heat, slowlystir in the 1/4 cup flour, stirring constantly. Combine the 1 cup milk and 1 cup water and slowlyadd to flour mixture, stirring constantly to loosen the brown pieces left on the skillet from fryingthe steak. Add salt and black pepper to taste and raise the heat to bring to a boil. When bu b-bly, lower heat and continue to stir until the gravy reaches the desired thickness.Serve the steak and gravy with cat head b iscuits and mashed potatoes. 27
  31. 31. My Favorite Beef Stew1-1/2 pounds beef stew meat5 medium potatoes, peeled and cubed7 cups of water4 medium carrots, diced1 medium onion, chopped1- 28 ounce can of tomatoes, undrained1 1/2 teaspoons of salt1/2 teaspoon of black pepper2 garlic cloves, minced1 bay leaf3 tablespoons of cornstarch1/2 cup of cold waterPlace beef stew meat and 7 cups of water in a large p ot and slowly bring to a boil. Reduce heatand simmer for 2 hours. Add the potatoes, carrots, onion, tomatoes, salt, pepper, ga rlic andbay leaf. Cover and simmer for 60 minutes. Combine cornstarch and cold water until smooth.Stir into stew and bring to a boil. Cook and stir for 2 minutes or until thickened. ____________________Pineapple Baked Ham1 cooked ham with bone i n1/4 cup of pineapple juice1/2 cup of firmly packed brown sugar1-12 ounce can of sliced pineapple, drainedMaraschino cherri esWhole clovesScore the surface of ham with diagonal cuts in diamond shapes. Insert cloves into diamonds.Place the ham in to a roasting pan. Bake for 2 hours at 325 degrees. Combine the brownsugar and pineapple juice, and pour over the ham. Arran ge pineapple slices and cherries onham. Bake uncovered for an additional 30 -40 minutes. 28
  32. 32. Salisbury Steak1 1/2 pounds of ground beef1 cup of chopped onion1/2 cup of cooked rice1/4 teaspoon of black pepper1 egg1 3/4 cups of sliced fresh mushrooms2 Tablespoons of Worcestershire sauce1/2 teaspoon of salt2 - 13 3/4 ounce cans of b eef broth3 tablespoons of water2 tablespoons of cornstarchCombine first five ingredients then divide into six equal porti ons. Shape each into a 1 -inch thickpatty. Coat a skillet with a vegetable oil and cook the patties about five minutes on each side.Set aside and keep warm. Add the mushrooms to the skillet and cook for three minutes. Thenadd the Worcestershire sauce, salt, and beef broth. Cook for another ten minutes. Return thepatties to skillet, cover, and simmer for 15 minutes. Place th e patties on a platter and keepwarm. Combine the water and cornstarch and add to broth mixture, stirring well. Bringmixture t o a boil and cook one minute more. Serve over patties. ____________________Bacon Potato Pie1 pound of thick -sliced, lean ba con1 onion1 pound of baking potatoes1/2 pound of Cheddar cheese8 eggsCut the bacon slices into square pieces. Fry the bacon pieces until well cooked and then drainon paper towels. Peel the potatoes, grate them, and put them into a bowl of cold water to keepthem from discoloring while you prepare the other ingredients. Grate the cheese and mince theonion. Butter a 9 X 13 inch shallow baking dish and preheat the oven to 350 degrees. If youplaced the grated potatoes on water, drain them well an d squeeze them dry. Beat the eggs in alarge bowl. Add all the other ingredients and stir. Pour the mixture into the baking di sh andbake at 350 degrees for about 45 minutes, or until the eggs are cooked. 29
  33. 33. Ham Loaf1 pound of cooked ham, ground in a food processor1 1/2 pounds of lean ground pork1 egg1 cup of fresh bread crumb s3/4 to 1 cup of milkSalt to tasteBlack pepper to tasteFor the glaze:1 cup of brown sugar1/2 cup of vinegar1/2 cup of water1/2 teaspoon of dry mustardMix the first seven ingredients together and shape into a loaf, and place in a loaf pa n. Mix theglaze ingredients together well and pour about 1/2 of the mixture over the loaf. Bake at 350 d e-grees for 2 hours, basting about every 15 to 20 minutes after the 1st hour of cooking. Removethe loaf from the pan and mix the remaining glaze with the pan juices and serve along with theham loaf. ____________________Cornbread PiePreheat oven 350 deg rees. In a large iron skillet, brown 1 pound of lean ground beef and 1large chopped onion. Add 1 can of condensed tomato soup , 2 cups of water, 1 teaspoon ofblack pepper, 1/2 teaspoon of cayenne pepper, 1 teaspoon of paprika, 1/2 teaspoon of cumin,1/2 cup of chopped green peppers, 1 cup of whole kernel corn, drained, and salt to taste.Combine 3/4 cup of corn meal, 1 tab lespoon of sugar, 2tablespoons of flour, 1/2 teaspoon of salt, 1 1/2 teaspoons ofbaking powder, 1 beaten egg, 3/4 cup of but termilk (add more to make a thinner batter), and 1tablespoon of vegetable oil. Pour the cornbread mixture to over the simmerin g ingredients inthe skillet. The cornbread batter may disappear into the meat mixture but it will rise during ba k-ing and form a layer of cornbread. Bake for 20 or 30 minutes or until the cornbread is lightlybrowned. 30
  34. 34. Baked Trout with Fresh Herbs2 dressed trout, about 1 3/4 poundsSalt and black pepper to taste3 tablespoons of chopped fres h parsley2 tablespoons of minced green onions2 teaspoons of minced fresh sage2 teaspoons of chopped fresh chives1 teaspoon of minced fresh rosemary1 teaspoon of minced fresh thyme1 clove of garlic, minced1/4 cup of unsalted butterLemon wedgesSprinkle the trout with salt and black pepper to taste. Combine parsley and the next 6 ingredients in a small bowland stir well. Stuff half of herb mixture in each fish cavity. Place fish in buttered 13 X 9 X 2 baking dish and dotthe fish with but ter. Bake at 350 degrees for 20 to 25 minutes or until fish flakeseasily. Garnish with lemon wedges. ____________________Salmon Cakes1 - 7 1/2 ounce can salmon, drained and flaked1/3 cup of saltine cracker crumbs1 egg, slightly beaten2 tablespoons of chopped onion2 tablespoons of milk1 tablespoon of lemon juice2 tablespoons butter or margarineIn medium bowl, c ombine all ingredients except the butter, and blend well. Shape the mixture into 4 patties. Meltthe butter in a skillet and fr y the patties on both sides until golden brown and heated throughout. ____________________ Did You Know? Soaking a pan with burned on food in a mixture of baking soda and water for 10 minutes will make it easier to cle an. 31
  35. 35. Beef and Cabbage Soup1 pound of lean ground beef1/2 teaspoon of garlic salt1/4 teaspoon of garlic powder1/4 teaspoon bl ack pepper2 stalks celery, chopped1 - 16 ounce can of kidney beans, drained1/2 of a head of cabbage, chopped28 ounces t omatoes, chopped and liquid reserved1 can water in empty tomato can4 beef bouillon cubesChopped parsleyIn a Dutch oven, brown the ground beef. Add all of the remaining ingredients except the parsley,and bring to boil. Reduce the heat and simmer, covered for 1 hour. Garnish with parsley. ____________________ Did You Know? Adding a little salt to the water will help your cut flowers to last longer. 32
  36. 36. Childhood Fun On The Riverbank“Growing up in the 40’s an early 50’s things were different, we no longer had bean stringings or corn shuckings, but we still got together with friends and neighbors on summer evenings.” “One of my favorite memories is of a swing my dad and some friends hung in a tree on the riverbank near our house. Our neighbors would gather there in the evenings to cook out andswing. That swing would take us halfway across the river. Some of the very brave would swing out and drop into the river, but I was never that brave.” 33
  37. 37. Mama’s Young Peas And Potatoes In White Gravy3 cups fresh peas8-10 small new potatoes (scrape peeling off, it is very thin on young potatoes)1 teaspoon salt (more my be added if needed)1/4 teaspoon black pepper or as much as you like (the more thebetter)2 tablespoons of butter1 small can of evaporated milk3 tablespoons of flourCover peas and potatoes with water. Add sa lt and pepper. Cook in large pot until tender.Remove enough water from potatoes to mix with flour until fairly thin and pour back into the peasand potatoes. Stir well. Add the butter and evaporated milk and stir until well blended (morewater or mil k may be added if needed). Cook until the gravy is slightly thick. This is absolutelywonderful spooned over crumbled up cornb read.“This is a dish my mama would make in the spring when the peas and young potatoeswere ready to gather in her garden, and was something everyone always lookedforward to”. ____________________Shuck Beans Or Leather Britches (Dried Green Beans)A popular way to preserve fresh green beans for the winter was to “string” them with a needleand thread and hang them up to dry . Once they were dried they would keep for a long time,also drying the beans gives them a wonderful smoked flavor when cooked.Wash and dry fresh green beans. Remove the ends and the strings. Use a large darning ne e-dle with heavy white thread and pierce bean near the middle of each, pushing them along thethread so that they are about 1/4 inch apart. Hang the “stringed” beans up in a warm, well vent i-lated place to dry. They will shrivel up and turn greenish gray. When cooking in the winter, asmy mother did, cover with wate r and soak overnight, drain, add new water and parboil slowly for30 minutes. Drain again. Add more water and a ham hock or sa lt pork and cook untiltender. 34
  38. 38. “Kilt” Lettuce Salad2 slices of bacon1/4 cup of cider vinegar2 tablespoons of water1 tablespoon of sliced green onion1 tablespoon of salt (more or less to taste)1 teaspoon of sugarBlack Pepper to taste2 tablespoons of sliced, black olives2 heads of lettuce, rinsed, drained and coredFry the bacon until crisp. Drain fat but leave the bacon in theskillet. Crumble up the bacon and add the vinegar, water, onion, salt, sugar, and the black pe p-per to skillet and heat to boiling. Tare the lettuce into small pieces in a salad bowl and add theolives. Pour the hot bacon dressing over lettuce and toss to coat. ____________________Fried Green Onions3 or 4 slices of bacon2 cups of green onions including tops, chopped into small pieces (about 1/2”)1/2 teaspoon of salt1/8 teaspoon of black pepper1 teaspoon of sugarFry the bacon in a heavy skillet until crisp, drain on paper towels and crumble into small pieces.Remove all but about 1 tables poon of the bacon grease from the pan and add the choppedgreen onions, salt, black pepper, sugar, and the crumbled bacon. Stir in 1/2 cup of hot waterand simmer for 20 to 25 minutes. Serve hot. ____________________ Did You Know? When frying bacon, sprinkling a pinch of salt in the frying pan will help to keep the grease from splattering. 35
  39. 39. Squash Fritters2 cups of shredded raw squash1 small onion, finely chopped2 tablespoons of cornmeal2 tablespoons of flour1 egg1 teaspoon of salt1/4 teaspoon of baking powderMix all of the ingredients together and drop by spoonfuls into hot oil. F ry until golden brown onall sides. ____________________Country Fried Squash3-4 yellow squash (washed and sliced length ways )1-1/2 cups of corn meal3 tablespoons of sugar1/2 teaspoon of salt1/4 teaspoon of black pepperVegetable oilMix meal, su gar, salt and pepper. Dredge each piece of squash in mixture. Pour 1/2 inch oil inpan and heat. Add squash carefully and pan fry until golden brown. ____________________Bean Salad1 can of green beans1 can of kidney beans1 can of wax beans1 onion, chopped1 bell pepper, chopped1/2 cup of vinegar1/2 cup of salad oilDrain the beans and mix all of the ingredients together . 36
  40. 40. Homemade Baked Beans3 cups of white beans3/4 pound of fresh salt pork1 tablespoon of prepared mustard1 teaspoon of ground gi nger2 tablespoons of molassesSalt and Black Pepper to taste1 tablespoon of brown sugarSoak the bean overnight. Rinse and d rain in the morning. Cover with cold water, boil for 15minutes and drain. Put the beans in a buttered baking dish and add the other ingredients.Place the salt pork in the beans with the rind exposed and cover with boiling water. Bake co v-ered at 300 degrees for 6 hours. Remove the cover for the last 30 minutes to brown. ____________________Nine Day Slaw3 poun ds of cabbage, shredded1 chopped green pepper2 small onions, sliced1 cup of sugar1 cup of vinegar1 cup of vegetable oil2 teaspoons of salt2 teaspoons of dry mustardMix the sugar, vinegar, vegetable oil, salt, and the dry mustard together in a sauc epan and bringto a boil. In a large bowl mix the shredded cabbage, chopped green pepper, and the sliced o n-ions together and pour the hot liquid mixture over the vegetables. Mix well and place in the r e-frigerator overnight. This slaw will “keep” for up to nine days. ____________________ Did You Know? You can add more flavor to frozen vegetables by cooking them in chicken, vegetable, or beef broth. 37
  41. 41. Potato and Sausage Soup1/2 gallon of diced potatoes1 pound of pork sausage2 cups of whole milk2 to 3 tablespoons of flourSalt and Black Pepper to tasteWash, peel, and dice the potatoes into a large pot. Cook the potatoes with the salt and blackpepper and enough water to cover the potatoes. While the potatoes are cooking, crumble thesausage and fry until done. When t he potatoes are tender add the sausage and grease andabout 1 1/2 cups of the milk to the pot and bring the potato mixture to a boil. Mix the flour withthe remaining 1/2 cup of milk and pour into the potatoes. If desired add more salt and blackpepper to taste. Continue to cook the potatoes until the soup is the desired thickness. ____________________Bean and Bacon Soup1/2 pound of navy beans6 slices of bacon1 onion, chopped1/2 cup of chopped celerySalt and Black Pepper to tasteSoak the navy beans in cold water for about 2 hours. Drain the beans and wash with cold w a-ter. Place the beans in a pot, cover with water and cook for about 45 minutes to an hour. Addthe chopped onion, celery, salt, and pepper and cook for about a half an hour or until the beansare tender. While the beans are cooking fry the bacon until cr isp. After the bacon has cooledcrumble in the pot of beans and let simmer for a few more minutes. ____________________ Did You Know? You can add a teaspoon of cider vinegar to a main dish or vegetable dish to r e- move excessive sweetness. 38
  42. 42. Pinto Bean Soup2 cups of cooked pinto beans1/2 cup of chopped onion2 1/2 cups of chicken stock1/2 cup of tomato juice3 tablespoons of butter2 minced garlic clovesSour creamCook the onions in the butter. Add the pinto beans, chicken stock, and the minced garlic andmix well. Pour into saucepan and simmer for 10 minutes. Add the tomato juice and cook untilheated through. S erve with a spoonful of sour cream on top. ____________________Quick Corn Chowder1 strip of bacon, diced1 medium onion, dic ed1 – 14 1/2 ounce can of chicken broth2 cups of water2 large potatoes, peeled and diced1/2 teaspoon of salt1/4 teaspoon of black pepper1 – 15 ounce can of whole kernel corn, drained1 cup of milk, divided1/4 cup of all -purpose flourChopped fresh p arsley, optionalIn a 3 -quart saucepan, cook the bacon until crisp and remove onto a paper towel to drain. Cookthe diced onion in the bacon drippings until tender and add the chicken broth, water andpotatoes and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the p o-tatoes are tender. Add the salt and the black pepper and mix well. Next, add the corn and 3/4cup milk. Mix the flour and the rema ining 1/4 cup of milk until smooth and add to the soup. Bringthe soup to a boil and cook, stirring constantly for about 2 minut es. Garnish with bacon andparsley if desired. 39
  43. 43. Sour Cream And Chive Potato Soup3 cups of diced, peeled potatoes1/2 cup of diced celery1/2 cup of diced onion1 1/2 cups of water2 chicken bouillon cubes1/2 teaspoon of salt2 cups of milk1 cup of sour cream2 tablespoons of flour1 tablespoon of ch opped chivesIn large saucepan, combine the potatoes, celery, onion, water, chicken bouillon cubes, and thesalt. Cover and coo k until the potatoes, onions, and celery are tender, or about 20 minutes. Donot overcook potatoes. They should be just tender, not mushy. Next, add 1 cup milk and heatthrough. In medium bowl, mix the sour cream, flour, chives and the remaining 1 cup milk .Gradually stir the sour cream mixture into the soup. Cook over low heat, stirring constantly, untilthickened. ____________________Fried Cabbage1 head of cabbage, shredded or chopped1 teaspoon of hot red pepper (optional)Salt and Black Pepper to t asteGrease or vegetable oil for fryingHeat a small amount (1/8” more or less) of grease or oil in a cast iron skillet. Pour the cabbageinto the skillet and fry stirring constantly until the cabbage is shiny. Lower the heat and add thehot red pepper, salt, and black pepper. Continue cooking until the cabbage is tender. ____________________ Did You Know? Rolling raisins and nuts in flour before adding to cake batter will help to keep them from sinking to the bottom of the pan while baking. 40
  44. 44. Vinegar Coleslaw1 head of cabbage, chopped1/4 cup of vinegarGranulated sugar to taste1/3 cup of cold waterA dash of salt an d a dash of black pepperIn a large bowl, combine the cabbage, vinegar, water, salt, and black pepper. Mix well andsweeten wi th the sugar to taste. ____________________Potato Dumplings6 diced medium potatoes2 cups of water1/2 teaspoon of salt1/4 teaspoon of black pepper1/2 stick of butter3 cups of whole milkFor the dumplings:1/2 cup of flourMilk5 tablespoons of sh orteningCut the shortening into the flour until crumbly. Add enough milk so that the dough sticks t o-gether. Roll out the dough and cut into small pieces.Cook the potatoes in the 2 cups of water, salt, and pepper until tender. Add the 3 cups of wholemilk and the 1/2 stick of butter and bring to a rolling boil. Quickly drop the dumplings into thepotatoes, cover and cook for about 10 minutes more. ____________________ Did You Know? When cooking foods in a double boiler, adding a little salt to the water will make the food cook faster. 41
  45. 45. Scalloped Corn1/2 cup of dried breadcrumbs3 tablespoons of butter1/4 cup of chopped green onions2 tablespoons of flour1/4 teaspoon of dry mustard1/4 teaspoon of paprikaDash of black pepper3/4 cup of milk1 beaten egg12-oz. can corn, drainedMelt 1 tablespoon of the butter in a medium skillet. Stir in the breadcrumbs and cook over m e-dium heat until browned. Remove the breadcrumbs and set aside. Melt the remaining 2 tabl e-spoons butter in the same skillet and add the onions and cook until tender. Stir in the flour, mu s-tard, paprika and black pepper and cook, stirring constantly, until bubbly. Gradually add the milkand the egg and cook, stirrin g constantly, until the mixture comes to a boil and thickens. Stir incorn and cook until heated through. Remove to serving dish . Sprinkle with the breadcrumbs andserve. ____________________Fried Apples4 large sweet apples (Such as Delicious or Macint osh)Oil1/2 stick of butter3/4 cup of sugarRemove the core and thinly slice the apples. Fry the apples in the hot oil until browned. Add thebutter and sugar and cookuntil melted. ____________________ Did You Know? Adding a little baking soda to water used to soak dried beans will make them more digestible. 42
  46. 46. Spiced Rhubarb2 cups of sliced rhubarb1/2 teaspoon of ground cinnamon2 cups of sugar1/4 teaspoon of allspice1/4 teaspoon of ground cloves1/4 teaspoon of ground ginger1/4 teaspoon of ground nutmegCook the rhubarb in water until tender. Add the sug ar and any combination of the spices thatyou happen to have on hand. Continue cooking, stirring often to prevent burning until therhubarb thickens. Serve over fresh hot cat head biscuits. ____________________Apple Pudding1/2 cup of butter1 cup of sugar1 egg, beaten1/2 teaspoon of ground cinnamon1/2 teaspoon of ground nutmeg1/2 teaspoon of allspice1 cup of cooked appl es1 cup of flour1 teaspoon of baking soda1/4 teaspoon of saltFor the sauce:1/2 stick of butter1 cup of brown sugar6 tablespoons of milkCream the brown sugar and butter together and add the beaten egg. Sift together the cinn a-mon, nutmeg, allspice, flour, baking soda, and salt and add to the butter/brown sugar mixture.Fold in the cooked apples and pour into a greased 8” X 8” X 2” baking dish. Bake at 350 d e-grees for 30 to 35 minutes. Mix the 1/2 stick of butter, 1 cup of brown sugar, and the 6 tabl e-spoons of milk together in a pot. Bring the sauce mixture to a boil and simmer for 5 minutes.Serve by pouring the warm sauce over the apple pudding. 43
  47. 47. Corn Pudding2 cans of whole kernel corn, drainedEnough whole milk to cover the corn2 eggs1 tablespoon of sugar2 to 3 ta blespoons of flourButterDrain the corn, and place in a medium sized, greased baking dish. Pour in enough milk tocover the corn. Stir in the 2 eggs, and the sugar. Sprinkle in the flour to thicken and stir. Cut afew small pieces of butter and plac e on top of the corn mixture. Place the baking dish in a 325degree oven. After baking for about 5 minutes, when margarine mel ts, stir the corn mixtureagain and continue to bake for 45 minutes to 1 hour, or until lightly browned. ____________________Green Tomato Pie3 cups of thinly sliced green tomatoes1 unbaked pie shellMix together:1 1/2 cups of sugar1/4 teaspoon of s alt5 teaspoons of grated lemon rind1/4 teaspoon of cinnamon5 tablespoons of lemon juice2 tablespoons of butterLayer the sliced green tomatoes into the unbaked pie shell, sprinkling each layer with the mi x-ture of the other ingredients. Place the top crust on the pie and bake for 35 to 40 minutes at350 degrees. 44
  48. 48. Nanny’s Scalloped Broccoli2 cups chopped broccoli1/2 cup of grated cheddar cheese2 eggs1/4 cup of chopped parsley2 tablespoons of chopped onion1/8 teaspoon of black pepper1 can of cream of celery soup1/2 cup of soft bread crumbs2 pimientos, ch opped1 teaspoon of saltBeat the eggs in large bowl. Mix in all of the remaining ingredients. Pour into a buttered cass e-role dish and set in pan of boiling water and bake at 375 degrees for about 50 minutes or untilfirm. ____________________Crockpot Baked Beans1 pound of dried great northern, or navy beans2 medium onions, chopped1/2 cup of brown sugar1/4 cup of mol asses1/3 cup of catsup1/4 pound of salt pork or bacon, diced1 tablespoon of salt1 1/2 teaspoons of dry mustard1/4 teaspoon of black pepperSimmer the beans in 6 cups of water for 30 minutes. Allow the beans to stand, covered, for 11/2 hours or unt il softened and drain. Put all of the ingredients into a crockpot and add 1 cupwater, stirring to blend. Cover the crockpot and cook on LOW for 10 to 12 hours or on HIGH for5 to 6 hours, stirring occasionally . ____________________ Did You Know? You can use vinegar on fried and broiled foods instead of lemon juice. 45
  49. 49. Broccoli Soufflé1 – 8 ounce container of cottage cheese3 eggs1 package of frozen broccoli, cooked and drained3 tablespoons of flour4 tablespoons of butter4 ounces of shredded American cheeseSalt and black pepperPre-heat the over to 350 degrees. Put the cottage cheese in a mixing bowl and add the eggsand stir well. Next, add the broccoli, sprinkle the flour on top and m ix well. Add the butter andstir in some of the shredded cheese. Season with salt and black pepper to taste. Pour thebroccoli mixture into a butter 1 quart casserole dish, sprinkle the remaining cheese on top andbake for 1 hour. ____________________Squash Patties1 1/4 cups of self -rising flour1/2 teaspoon of sugar3/4 teaspoon of salt1/2 cup of sour cream1 egg3 cups of coarsely ground or chopped squash1 medium onion, choppedBlack pepper to tasteCombine the first 5 ingredients and be at until smooth. Stir in the squash, chopped onion, andblack pepper. Drop by spoonfuls into a hot greased skillet and fry unt il golden brown on bothsides. ____________________ Did You Know? You can reduce the amount that bacon shrinks by running it under water before frying. 46
  50. 50. Cabbage With Mustard-Horseradish Sauce1 small head of cabbage quartered2 tablespoons of finely chopped onion2 tablespoons of butter or margarine1 tablespoon of all -purpose flour2/3 cup of evaporated milk1 tablespoon of prepared mustard2 teaspoons of prepared horseradish1/4 teaspoon of saltA dash of black pepperWaterCook the cabbage in salted, boiling water for 10 to 12 minutes and drain well. In a small sauc e-pan cook the onion in the butter or margarine until tender. Blend in the flour, 1/4 teaspoon ofsalt, and a dash of black peppe r. Add the milk and 1/2 cup of water. Cook stirring constantlyuntil thickened and bubbly. Stir in the mustard and horseradis h. Spoon the sauce over thecabbage. ____________________Baked Mashed Potatoes3 pounds of potatoes (about 6 large)1/4 cup of finely chopped onion1/4 cup of butter or margarine1 – 12 ounce carton of small curd cottage cheese1/4 cup of snipped pars ley1 teaspoon of saltMargarine or butter, meltedPeel, cook, and mash the potatoes. In a saucepan cook the onion in 1/4 cup of butter or ma r-garine until tender but not brown. Stir the onion, salt, parsley, and cottage cheese into themashed potatoes. Spoon the potato mixture into a well greased 2 -quart casserole dish. Dri z-zle melted butter over the top. Bake at 350 degrees for about 30 minutes or until the mixture isheated through and lightly bro wned on top. 47
  51. 51. Split Pea Soup With Dumplings2 1/4 cups green split peas (about 1 pound)2 ham hocks8 cups of cold water1 medium onion, slice d1 cup of diced celery1 cup of diced carrots1 teaspoon of salt1/4 teaspoon of black pepperFor the dumplings:2 cups of si fted all -purpose flour3 teaspoons of baking powder1 teaspoon of salt3 tablespoons of shortening1 cup of milk1 egg, beatenCombine the green split peas, ham hocks, cold water, onion, celery, carrots, 1 teaspoon of salt,and the black pepper in a Dutch oven. Bring to boiling, cover and simmer for 1 1/2 hours sti r-ring occasionally. Remove the ham hocks and cut off the meat and dice, discarding the bones.Add the meat back to the soup and simmer, uncovered for 15 to 20 minutes more.Sift together the all -purpose flour, baking powder, and 1 teaspoon of salt. Cut in the shortening.Combine the milk and the beaten egg and add to the flour mixture, stirring just until all ingred i-ents are moistened. Drop the batter from a rounded tablespoon on top of the bubbling soup.(Dip the spoon into the hot soup be fore spooning each dumpling to prevent them from stickingto the spoon.) Cover tightly and return to boiling. Reduce the heat and simmer for 15 to 18 mi n-utes. ____________________ Did You Know? You can brown pale gravy by adding a bit of instant coffee straight from the jar. It won’t taste bitter either. 48
  52. 52. Golden Baked Potatoes2 pounds of potatoes, peeled1 – 16 ounce can of diced carrots, drainedMilk, heated2 tablespoons of butt erSalt and black pepperCook the potatoes in boiling, salted water until tender and drain. Add the diced carrots andmash wit h an electric mixer at low speed. Slowly beat in enough milk to make light. Stir in thebutter and a little salt and black pe pper. Spoon the potatoes into a 2 -quart casserole dish. Dotthe top with additional butter. Bake at 350 degrees for 25 minute s.____________________Mustard Greens2 1/2 pounds of mustard greens6 slices of bacon cut into 1 -inch pieces2/3 cup chopped onions1 or 2 dashes cider or red wine vinegarWaterWash the mustard greens very well and chop or tear into 1 -inch pieces. Cut the 6 slices of b a-con into 1 -inch pieces. Fry the bacon in a pot large enough to hold the greens. Add the greensalong with the chopped onions a nd cook, stirring with wooden spoon, until the greens arecoated with the bacon grease. Cover the greens with water and season with salt. Bring to boiland cover the pot, reduce the heat, and simmer until tender. Stir occasionally and add water toprevent scorching. When the greens are the desired tenderness, increase the heat tomedium-high, Bring to a boil stirring often and boil off nearly all of the excess liquid. Add vin e-gar, salt, pepper and sugar to taste and serve hot. 49
  53. 53. Okra Fritters1 quart of okraSaltBlack pepper2 eggs2 teaspoons of baking powderFlourBoil the okra until tender the strai n off water and mash. Season with salt and pepper to taste.Mix in the eggs, baking powder, and enough flour to make a still b atter. Drop by one roundedtablespoonful at a time in hot oil and fry until golden brown. ____________________Potato Pancakes2 cups of cold mashed potatoes1 eggSaltBlack pepperFinely chopped onion (optional)Mix the 2 cups of mashed potatoes, th e egg, a dash of salt and pepper, and if you like, somefinely chopped onion (potato pancakes are good with and without onion). Flatten intopancakes about 3/4 of an inch thick. Fry in a butter or margarine until golden brown on bothsides and the cente r is hot. ____________________Fried GritsMake a pot of grits the night before and pour into a lightly greased loaf pan. Set the pan in therefrigerator overnight. The next morning, turn the pan upside down on a baking sheet and hit thebottom a few ti mes to loosen the “grit loaf”. Slice to the desired thickness and roll each piece incornmeal or flour. Fry in a little vegetab le oil in a non -stick pan until crisp and brown. Eat themlike hashbrowns with salt, pepper, and catsup or likepancakes with h oney or syrup. 50
  54. 54. Fried Corn6-8 large ears of sweet corn, cleaned, rinsed, and kernelsremoved from cob1 green peppers, diced1/2 cup all -purpose flour1 tablespoon granulated sugarSalt & pepper to taste1/2 cup vegetable shorteningCombine corn kernels, green pepper, flour, sugar, salt and pepper. Toss to evenly coat veget a-bles. Heat the shortening until hot. Carefully add the corn mixture and fry until the corn is tenderand starts to brown. St ir frequently to prevent sticking. ____________________Hobo Beans1 to 2 pounds of ground beef2 – 16 ounce cans of pork & b eans1 can of kidney beans, drained1 can of butter beans, drained1 can of tomato soup or tomato puree1 cup of brown sugar1 package of Lipton Onion Soup Mix1 teaspoon of yellow mustardBrown meat in 1/2 cup of water. Mix all of the ingredients together in a large casserole dish andbake uncovered at 350 degrees until desired consistency. ____________________ Did You Know? A slice of soft bread placed in a package of hardened brown sugar will soften it in a couple of hours. 51
  55. 55. Southern Style Collard Greens1 large bunch (about 3 pounds) of collard greens1 smoked ham hock1 onion, chopped2 teaspoons of minced fresh garlic3 teaspoons of cider vinegar3 teaspoons of dark corn syrup1 teaspoon of salt1/2 teaspoon of black pepper1/2 teaspoon of red pepper1/2 teaspoon of white pepperA few dashes hot pepper sauceCut off and discard base of ste ms on the greens, then coarsely chop the upper stems andleaves. Wash several times in cold water and drain thoroughly. Place 1 packed cup of greens ina blender or food processor and puree and set aside. Place the remaining greens and ha m-hock in a large pot and cover with water. Bring greens to a rolling boil and add the onions, ga r-lic, vinegar, corn syrup and seasonings to taste, reduce heat to medium. Add the pureed co l-lards. Cover and cook for 2 hours or until cooked down and tender. ____________________Corn Fritters1 can of whole kernel c orn, drained (reserving the liquid)Milk1-1/2 cups of flour3 teaspoons of baking powder3/4 teaspoons of salt1 egg, beatenAdd enough milk to the reserved corn liquid to measure 1 cup. Sift together the dry ingredients.Combine the egg, milk mix ture, and corn and add to the dry ingredients. Mix just untillmoistened. Drop batter from a tablespoon into deep, hot oil. Fr y until the fritters are goldenbrown, 3 to 4 minutes. Drain on paper towels. 52
  56. 56. Fried Green Pepper Rings3 large green bell peppers2 large eggs, lightly beaten2 cups of milk2/3 cup of Italian -seasoned bread crumbs1/2 cup of grated Parmesan cheese1 cup of all -purpose flourVegetable oilSlice the peppers into 1/4 -inch rings and remove and discard seeds and membranes. Co m-bine eggs and milk and stir well. Combine the bread crumbs and the Parmesan cheese, mixingwell. Dip the pepper rings in egg mix ture, and the dredge in flour. Dip again in egg mixture, anddredge in the bread crumb mixture, coating well. Pour oil to depth of 2 inches into a large skilletor deep fryer and heat to 375 degrees. Fry the pepper rings for 1 to 2 minutes or until golden,turning once. Drain on paper towels and serve immediately. ____________________Black Eyed Pea Soup2 carrots, chopped2 celery stalks, chopped1 large onion, chopped2 quarts of chicken2 pounds of black eyed peas1 – 3 to 4 pound picnic ham w/ bone2 bay leavesFresh oregano or basil to tasteFresh ground black pepper to tasteSoak the black eyed peas in cold water for 6-8 hours and drain. Cut the ham into large chunksand combine all of the ingredients in a large pot. Add enough water to barely cover the ingred i-ents. Cover the pot and simmer for 2 -3 hours, stirring occasionally. Remove the lid and simmerfor 1 hour. Can be served right away, but the longer it sits the better it gets. 53
  57. 57. Tomato Cakes1 – 14 to 16 ounce can of chopped tomatoes1/4 of a box of saltine crackers, crushed1/4 of a medium onion, cho ppedSalt and pepper to tasteVegetable oilDrain about 1/2 the liquid off of the tomatoes. Mix together the tomatoes, onio n, and crushedsaltines and let sit for 15 -30 minutes so the tomato juice soaks into the saltines. Stir again toevenly distribu te ingredients. Heat the oil in a cast iron skillet over medium -high heat. When theoil is hot enough, shape the tomato mixture into patties and fry until thoroughly brown on bothsides. ____________________Wilted Dandelion GreensA pan of dandelion greens1/2 pound of bacon1/2 cup of vinegar1/2 cup of water1/2 teaspoon of brown sugarHard boiled eggsPick a pan ful l of small spring dandelion leaves with no buds, wash and thoroughly drain. Cut thebacon into 1 inch pieces and fry until crisp in a separate skillet. Add the vinegar water andbrown sugar to the bacon and drippings and heat to a near boil and immediatel y pour overgreens. Allow hot skillet to cover the pan of dandelion greens for a few minutes to steam. Addchopped hard boiled eggs. ____________________ Did You Know? You can easily remove the silks from corn on the cob by wiping downward with a damp paper towel. 54
  58. 58. RampsOne sure fire way to tell that spring has finally arrived here in the mountains is all of peoplealong the sides of road s elling ramps. It seams that every produce stand, every yard sale andflea marked has signs advertising ramps for sell. Not car r amps or ATV ramps mind you but alocal delicacy.Ramps, also known as wild leeks, are a type of onion that grows wild in the C arolinas. Theylook like scallions with broad leaves. Although their flavor is stronger, they can be used in placeof scallions, onions or leeks.During ramp season, which begins in March and runs through June, ramps can be found in sp e-cialty stores or at ramp festivals. At the end of the season, their leaves wither and the plant liesdormant throughout the rema inder of the summer, fall and winter.Resembling the lily of the valley, the wild ramp has a woodsy and very wild aroma offering a d e-licious onion -garlic flavor that people either love to an unbelievable degree or hate to the samedegree. Personally I think they taste like a cross between a very strong, sweet onion and garlic.A word of caution:Ramps smell to the high heavens so its best if you can cook them outside. They also leave youwith breath that eating no amount of onions or garlic can even compare wi th. Also, if eaten inlarge enough quantities the odor will actually come through the skin. I know that this soundsreally disgu sting but ramps are really very good and an Appalachian spring tradition datingback to the earliest settlers. Continued… 55
  59. 59. Here are a couple of the more popular Ramp recipes:Ramps and Eggs6 eggs1/2 teaspoon of salt2 dozen ramps1/4 cup of ba con drippingsClean and cut up ramps, using 1/2 of the stems. Place bacon drippings in iron skillet; heat tosizzling. Put in ramps and salt; fry until tender. Scramble eggs; pour over ramps and stir untileggs are done. Serve with crisp bacon and cornb read. ____________________Potatoes and Ramps4 or 5 large potatoes, diced1 lb. bacon1 1/2 lb. ramps, cleaned and cut up6 eggs (optional)salt and pepper to tasteFry bacon in skillet, remove from pan and set aside. Put the diced potatoes in ba con greaseand let fry 3 to 4 minutes. Add cut up ramps and continue frying until potatoes are well done. Putpreviously fried b acon on top of the potatoes and ramps; let simmer for about 2 minutes.If you want to add scrambled eggs, add after potatoes a re done and before adding bacon. 56
  60. 60. Just Where Do Eggs Come From?“My brother and I became curious as to how eggs came out of a hen. We were about 4 and 5 at the time, so we went to the barnwhere the hens had their nests and lay quietly behind one of the hens and watched her lay and egg.” “We weren’t so curious anymore.” 57
  61. 61. Sweet Potato Cakes1 cup of mashed sweet potatoes2 cups of sifted flour1 1/2 teaspoons of sugar1 1/2 teaspoons of salt2 1/2 teaspoons of baking powder1/2 cup of vegetable oil1/2 cup of milkSift the flour, baking soda, sugar and the salt into a bow l. Mix the oil and milk with the mashedsweet potatoes until well blended. Add the sweet potato mixture to the flour mixture a nd mixlightly with fork until mixture holds together. Turn the dough out onto a floured board and kneadgently until smooth. Roll dough out to about 1/4" thick and cut into rounds with floured biscuitcutter. Place the sweet potato rounds on a baking sheet and bake at 425 degrees for 10 -20minutes. ____________________Johnny Cakes1/2 cup of flour1 cup of cornmeal1 teaspoon of sugar1 teaspoon of salt1 lightly beaten egg1 cup of hot water or milk1 tablespoon of shorteningMix all of the dry ingredients together and then stir in the egg, water or milk, and the shortening.Drop or pour into a hot, greased cast iron skillet to form small cakes, and fry until golden brownon both sides. Can be eate n with butter as bread or with molasses or syrup as pancakes. ____________________ Did You Know? You’ll shed less tears if you’ll cut the root end off of the onion last. 58
  62. 62. Gritted BreadBack in the “good old days” everybody grew his or her own corn. In the fall of the year when thecorn was hard an d dry they would gather all of the corn from the fields and have a big partycalled a “corn shucking”. The corn was then stored in a corncrib to be used as feed for bothman and beast. Every community had a corn mill where people would take their corn an d haveit ground into meal. Around August of the following summer they would start to run out of theprevious year’s corn. Instead of having biscuits with every meal they looked for a way to makecornbread out of the fresh corn in the garden and this is how this recipe was born.10 to 12 ears of corn (the harder the better)1 cup of plain flour2 teaspoons of baking powder1/2 teaspoon of salt4 tablespoons of bacon grease2 eggsGrate the corn off of the cob using a cheese grate r or cut off the corn as if making cream stylecorn and run it through a blender. Mix all of the ingredients together with the corn. Put the b a-con grease in a large iron skillet and heat until it is very hot. Pour the batter into the hot skilletand bake at 400 degrees until golden brown. The bread will be crispy on the outside and stickyon the inside. Serve with butter while hot. This is sa id to be the best of the corn breads. ____________________Whipping Cream Biscuits2 cups of self -rising flour2 teaspoons of sugar1 cup of whipping creamCombine all of the ingredients into a stiff dough. Knead the dough and roll out to about 3/8”thick. Cut out the biscuits and bake in a greased pan for 10 – 12 minutes at 450 degrees. 59
  63. 63. Spoonbread2 1/2 cups of boiling water2 egg yolks2 stiffly beaten egg whites2 cups of cornmeal1 teaspoon of baking powder1 teaspoon of salt1 1/2 cups of buttermilk3 tablespoons of melted butterGradually stir the cornmeal into the boiling water. After the cornmeal mixture has cooled addthe egg yolks, baking powder, salt, melted butter, and the buttermilk. Fold in the be aten eggwhites. Pour into a greased baking pan and bake for 45 minutes at 425 degrees. ____________________Old-Time Dressing or Stuffing2 tablespoons of bacon drippings3 cups of cornbread and biscuits (more cornbread than biscuits)2 tablespoons of butter1/2 cup of chopped onion1 1/2 teaspoons of ground sage2 eggsMilkSalt and Black Pepper to tasteHeat the bacon drippi ngs and butter in a heavy skillet. Crumble up the biscuits and cornbread.Add the biscuits and cornbread, the salt, black pepp er, sage, onion, and eggs to the skillet, stirand brown slightly. Add enough milk to make a soft batter and cook until fairly dry or bake for25 – 30 minutes at 350 degrees. ____________________ Did You Know? A few teaspoons of sugar and cinnamon slowly burned on top of the stove will hide unpleasant cooking odors and ma ke you family think you’ve been baking all day! 60
  64. 64. Cat Head Biscuits (as big as a cat’s head)2 cups of flour1/4 teaspoon of baking soda2 teaspoons of baking powder1 teaspoon of salt5 tablespoons of lard or shorteningAbout 1 cup of buttermilkSift the dry ingredients together and cut in the lard or s hortening. Add enough buttermilk tomake a soft dough. Pinch off about a lemon sized ball of dough for each biscuit and pat ou twith your hands. Bake for 12 – 15 minutes at 450 degrees or until the tops are golden brown.Remove the biscuits form the ov en and rub butter on the tops of the hot biscuits to coat.Some Of The Different Ways We Eat “Cat Head” Biscuits:In the South , the infamous “Cat Head” biscuit was and still is used in a great number of ways. Infact this versatile bread can easily be e aten in different ways with every meal. Here are just afew ways I remember eating them:Aside from the usual biscuit filled with various homemade jams and jellies, we would som e-times eat them hot from the oven, filled with a generous amount of brown sugar and butter. Thebutter melts over the brown suga r and creates a breakfast food that no store -bought brownsugar and cinnamon toaster pastry can even touch.Split open or torn into small pieces and smothered with one of the delicious southern graviessuch as Chocolate Gravy, Sausage Gravy, or one of the homemade “Fruit Jams”.Not much in the world of food is as good as a sandwich made out of a big homemade biscuitwith a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham. Continued... 61
  65. 65. “Cat Head” biscuits make great desserts when covered with your favorite berries, ice cream,and whipped cream. This is a very easy way to make a wonderful strawberry shortcake.Another way I remember eating them was to cream butter and honey or butter a nd molassestogether and spread over the hot biscuits.Try some for yourself and you will find that the biscuit is one of the most versatile and deliciousfoods ever to come out of your oven. 62
  66. 66. Hushpuppies1 cup self -rising flour1 egg beaten1 cup self -rising cornmeal1/2 cup chopped green onion1 cup buttermilk1 teaspoon sugar1/2 teaspoon saltCombine the flour, cornmeal, and the sugar in a large bowl. Stir in the egg, onions, and 1/2 cupof the buttermilk to mixture. Gradually stir in the remaining 1/2 cup of the buttermilk until the ba t-ter is well mixed, but not runny. Drop by spoonfuls into hot oil and fry until golden brown. ____________________Mountain Corn Bread1 1/2 cups of cornmeal1/2 cup of flour2 teaspoons of baking powder1 teaspoon of soda1 teaspoon of salt1 beaten egg2 cups of buttermilk1/4 cup of melted butter2 tablespoons of sugarCombine dry ingredients and mix well. Add buttermilk, e gg and butter. Stir until moistened butdon’t beat. Pour into greased 8” square pan. Bake at 425 degrees for 20 to 25 minutes or untilgolden brown. ____________________ Did You Know? A few drops of lemon juice added to si m- mering rice will help to keep the grains separate. 63
  67. 67. Rhubarb Pecan Bread1 1/2 cups if brown sugar2/3 cup of vegetable oil1 egg1 cup of buttermilk1 teaspoon of baking soda2 1/2 cups of flour1 1/2 cups of diced fresh rhubarb1/2 cup chopped pecansTopping:1/2 cup of sugar1 tablespoon of butterCombine the brown sugar, oil, egg, buttermilk, soda, flour, rhubarb and the pecans. Pour into 2greased and lightly floured loaf pan s. Mix topping ingredients together and sprinkle overbatter. Bake at 350 degrees for 1 hour. ____________________Southern Style Hush Puppies2 cups of plain corn meal1/4 cup of sugar7 tablespoons of minced onion1 1/2 cups of buttermilk1 tablespoon of flour1 teaspoon of baking soda1 teaspoon of salt1 egg, beatenMix dry ingredients. Add onions. Stir egg and buttermil k together and add to mixture. Mix anddrop by spoonfuls into hot oil. When done hush puppies will float to top. 64
  68. 68. Pearlie’s Potato Biscuits1 cup of buttermilk1 cup of mashed potatoes1/2 teaspoon of baking soda1 tablespoon of butter1 tablespoon of honey2 teaspoons of baking powder1 tablespoon of brown sugar2 cups plain of flour1/2 teaspoon of saltMix potato es and butter together. Dissolve the baking soda in the buttermilk and add thehoney. Mix the baking powder, sugar and flour t ogether in a bowl and mix in the milk and thepotato and butter mixture. Roll out to 3/4 inch thick on floured surface and cut o ut biscuits with abiscuit cutter or a floured glass. Bake at 400 degrees until golden brown. ____________________Apple Roll1 1/2 cups of flour1/2 cup of shortening1 teaspoon of softened butterBlend the flour and shortening in a bowl and then stir in enough water to make a stiff dough.Roll the dough out on a floured surface into a 10 X 14 inch rectangle and spread with b utter.For The Apple Filling:4 cups of chopped apples1 1/4 cups of sugar3 tablespoons of flour1/2 cup of butterCombine 3 cups of the chopped apples with 1 cup of sugar and spread over the pastry. Roll asif making a jelly roll and place in a cresce nt shape in a greased 8 X 12 inch baking pan. Mix theremaining apples, sugar, and flour together and place around the roll. Add 2 cups of water tothe pan and dot the roll with butter. Bake at 375 degrees for about 45 minutes. 65
  69. 69. Orange Nut Bread1 orange1 cup of raisins1 cup of pecans1 cup of hot orange juice1 teaspoon of baking soda1 cup of sugar1 teaspoon of vanilla1 beaten egg2 cups of flour, sifted1 teaspoon of baking powder1/4 teaspoon of saltUsing a sharp knife, peel the outer rind from the orange. Grind the orange rind, raisins, and thepecans using the finest blade on a food processor and transfer to a bowl. Pour in the hotorange juice, mix in the baking soda, sugar, vanilla, egg, and the flour sifted with the bakingpowder and salt. Mix well and pour into a greased loaf pan and bake for 50 minutes at 350degrees. ____________________Zucchini Bread3 eggs1 cup of vegetable oil2 cups of sugar2 cups of peeled and grated zucchini1 teaspoon of vanilla1/4 teaspoon of baking powder1 cup of pecans3 cups of flour1 teaspoon of salt1 teaspoon of baking soda3 teaspoons of cinnamonBeet the eg gs, sugar, and the vegetable oil together. Then add the vanilla and stir in the gradedzucchini. Sift the flour, salt, cinnamo n, baking soda, and the baking powder together and stirinto the egg/sugar mixture. Mix in the pecans and pour into two well gr eased loaf pans. Bakeat 325 degrees for 60 to 70 minutes. 66
  70. 70. Always Perfect Pan Rolls3/4 cup of sugar3/4 cup of shortening1 cup of boiling water2 packages of dry yeast1 cup of warm wat er2 eggs, slightly beaten6 to 7 cups of plain flour1 teaspoon of salt1 teaspoon of baking powder1/2 teaspoon of baking sodaCream the sugar and shortening together and add the boiling water. Mix well and set aside tocool. Dissolve the yeast in the warm water. Add the eggs to the cooled shortening mixture andstir in the yeast mixture. Combine 5 cups of flour with the sal t, baking powder, and the bakingsoda. Mix well and pour out onto a floured board. Knead in the remaining flour until the doug his not sticky. Roll out about 1 1/2 inch balls with your hands and place in greased baking pans.Put the pans of dough in a warm place and let rise for about 3 hours. Bake the rolls for 20 mi n-utes at 400 degrees. Note: The rolls can be kept in therefrigerator until ready to let rise. ____________________Refrigerator Bran Muffins5 cups of flour3 cups of sugar2 teaspoons of salt5 teaspoons of baking soda1 cup of vegetable oil1 quart of buttermilk4 eggs, well beaten1 – 15 ounce box of Post Raisin Bran2 cups of chopped pecans2 teaspoons of ground cinnamon2 teaspoons of vanillaBlend all of the ingredients together by hand. Fill greased muffin pans 2/3 full and bake for 10 -15 minu tes or until done, at 400 degrees. Note: The batter can be stored in a covered bowl inthe refrigerator for up to six weeks. 67
  71. 71. Pumpkin Muffins2 cups of sifted flour1 tablespoon of baking powder1 teaspoon of salt1/4 teaspoon of cinnamon1/4 teaspoon of nutmeg1/4 teaspoon of ginger1/4 teaspoon of allspice1/4 cup of brown sugar1/2 cup of raisins1 egg, well beaten1/2 cup of milk3/4 cup of cooked pumpkin1/4 cup of molasses1/3 cup of melted shortening1/2 cup of chopped pecansSift the flour, bakin g powder, salt, and the four spices. Stir in the brown sugar, raisins, and thepecans. Mix together the egg, milk, pumpkin, mo lasses, and the melted shortening. Add thepumpkin mixture to the dry ingredients and stir until just moistened. Fill greased muffin tins 2/3full and bake at 400 degrees for 25 minutes. ____________________Banana Bread1/2 cup shortening1 cup suga r2 eggs3/4 cup mashed very ripe banana1 tsp. vanilla1 1/4 cup sifted flour3/4 tsp. baking soda1/2 tsp. salt1/2 cup chopped nuts (optional)Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each add i-tion. Stir in banana and vanilla. Sift dry ingredients together and add to banana mixture. Mixwell. Pour into greased loaf pan or 9x9x2 -inch pan. Bake at 350 degrees for 30 to 35 minutes. 68
  72. 72. Oatmeal Blueberry Muffins1 1/3 cups of all -purpose flour3/4 cup of rolled oats2 teaspoons of baking powder1/2 teaspoon o f baking soda1/4 teaspoon of salt1 egg, beaten3/4 cup of milk1/2 cup of packed brown sugar1/4 cup of vegetable oil1/2 teaspoon of vanilla extract3/4 cup of fresh or frozen blueberriesGrease eighteen 1 3/4 -inch or six 2 1/2 -inch muffin cups or line them with paper baking cupsand set aside. Preheat the oven to 400 degrees. In a bowl mix together the flour, oats, ba kingpowder, baking soda and salt. Make a well in center of dry mixture. In a second bowl combinethe egg, milk, brown sugar, oil and vanilla extract. Add the egg mixture all at once to drymixture. Stir just until moistened (batter should be lumpy). F old the blueberries into batter.Spoon 1/2 the batter into the prepared muffin cups, filling each to about 3/4 full. Bake at 400 d e-grees for 10-12 minutes for 1 3/4 -inch muffins or 16 -18 minutes for 2 1/2 -inch muffins. Cool inmuffin cups on a wire rack for 5 minutes. Remove muffins from pans and repeat with remainingbatter. ____________________ Did You Know? Vinegar brought to a boil in a new frying pan will prevent foods from sticking. 69
  73. 73. Rhubarb Muffins1 1/4 cups of brown sugar1/2 cup of vegetable oil1 egg1/2 cups of milk1 teaspoons of vinegar2 teaspoons of baking soda1/2 teaspoon of salt2 1/2 cups of flour2 teaspoon of vanilla extract1 1/2 cups of rhubarb, cut upFor the topping:1/2 teaspoon of cinnamon1/2 cup of sugar1 tablespoon of butterGrease a muffin pan or line with paper baki ng cups. Mix the first 3 ingredients together andadd the dry ingredients alternately with the milk. Add the vanilla extract an d rhubarb, and stir byhand. Fill muffin cups 3/4 full. Top with topping mixture. Bake at 350 degrees for 20 -25 minutes. ____________________ Did You Know? Rubbing the inside of the pot with veget a- ble oil will prevent noodles, spaghetti, and similar starches from boiling over. 70