Served with Green Chili Cheese Bake MEXICAN POLLO CON COCO From Cocina Tìpica Latinoamericana (Traditional Latin-American Cooking) as gotten by Mr. Big Food at the Festival Hispano Cincinnati in 2001 Serves 6 1 chicken, cut into pieces, rinsed, dried 14 oz bag shredded coconut 1 ½ C milk ½ tsp ground black pepper Salt 6
We have a new program here on the Farm. (Don’t accuse us Country Mice as being too set in our ways!) It’s called “Marica cooks Monday.” Being the Free Spirit that I am, some Mondays I wing it. On the other hand, being the lover of crappy old things that I am, other Mondays I
Because sometimes you just must ask, “What the flock, Mon?” This evening we enjoyed a delightful dinner of Tropical Chicken, Lime Buttered Tortillas, Rice Verde, and Pineapple Salsa. Today a house in the village burnt down. The house is literally– and I do know what ‘literally’ literally means– is a block away from the new
Our Neighbor Miss M invited us for coffee and pastries yesterday morning. It was delightful! Miss M made a peach pie, cherry loaf with powered sugar icing, and muffins! She served coffee and tea. And we communed– it was Sunday!– at her beautifully set table. We plan to reciprocate by inviting Miss M to our
Saturday Supper for 26 of our closest friends. (Photo courtesy of philosopher Danielle Wiley who made the strawberry dessert thing with the whipped cream.)
Damned *fine* if you ask me. This is a keeper of a bread recipe! (In my oven it only needed about 40 minutes, rather than the 50 the recipe indicates.) “Freezes beautifully.” —Celia Marks and the Editors of Southern Living Magazine, Southern Living Party Cookbook (1972) FINE WHITE BREAD Yield: 4 loaves 1 cake compressed
This is an excellent summer soup. (We do like our soup here on the Farm.) The recipe fed five for Saturday Supper and two for lunch Sunday. Three cups are frozen away. Mr. Big Food comments, “the homegrown celery really made the bean soup.” Indeed! “May be prepared ahead of time. Freezes well.” —Celia Marks
(Late night snack) CHOCOLATE POUND CAKE 2 sticks butter, softened ½ C shortening 3 C sugar 5 eggs 3 C flour ½ tsp baking powder 5 Tbsp dry unsweetened cocoa ½ tsp salt 1 C milk 2 tsp vanilla Preheat oven to 300o. Cream together butter, shortening, and sugar, and add eggs one at a
Mr. Big Food substituted tater tots for potato wedges. Turned out good! “Southern” because it’s cooked to death, until the chicken falls off the bone SOUTHERN CHICKEN CASSEROLE Serves 4 generously 2 ½ – 3 lbs chicken, whole cut up or parts ½ lb bacon 4 medium potatoes, pared and quartered lengthwise 2 C veggies
Though the recipe does not indicate that these be water bathed, we most certainly did! (Pints jars for 10 minutes) “Serve as zesty hors d’oeuvres with alcoholic beverages or sliced in a green salad.”—Winifred Green Cheney, The Southern Hospitality Cookbook (1976) PICKLED OKRA PODS Makes 1 pint ½ lb (about 22 to 25) small tender
With Aunt Hattie’s Red Okra PICKLED OKRA I Makes 2 pints 20 oz whole okra, thawed if frozen 2 hot red pepper pods OR ½ tsp crushed red pepper flakes 2 cloves garlic, halved 2 C white vinegar (diluted for pickling) ¼ C water 3 Tbsp salt (preferably canning or pickling salt) 1 ½ tsp
Silly you. This evening Mr. Big Food made Cucumber Cream Dressing for our salad of cherry tomatoes, cucumbers, immature yellow squash, and purple peppers. I have to say, this was the most interesting salad dressing I’ve ever had. Grated cukes, a carton of whipped whipping cream… . Delightful.
I told you! That’s 4 quarts (left) and 8 pints (right) of two different types of dill pickles. The pickles on the left are (mostly) “homemade pickle” cucumbers– is that circular or is it me?– with dill from the garden, pickling salt, distilled white vinegar, etc. The pickles on the right are made from (mostly)
In case you haven’t noticed, here on The Shire, The Farm, we like to eat. Some years ago, Daughter C painted some of the kitchen walls with chalkboard paint. Genius. It makes for a nice mix of old & new. (Just to the left of Bilbo’s door you can see the Morton Salt Girl’s umbrella.
In case you missed them yesterday. These were Miss M’s creation– “breaded” with potato chip crumbs, I do believe– and served over a bed of greens and onions et cetera. I’m sorry to say that the squash garden is not doing well. But the tomatoes and peppers are coming into their own. And you should
This parenthetical cracked me up: “(stock can be used in another dish or frozen)”. We still have carrot top stock from last year in the deep freezer. Not to mention a bit of chicken stock. And if I recall, some goose stock from the Christmas goose, too. You can never have too much stock. CHICKEN
And a salad! Is it wrong to refer to adults as “the kids?” Whatever. The kids have taken to preparing dinner one night each week. For supper this Meatless Monday they made pizzas and a salad. That’s homemade from scratch crust. Yeast. Sugar. Flour. Water and Whatnot. If you had passed through the kitchen on
This was our Memorial Day supper, served with Potluck Potato Salad. You can use any kind of frozen juice concentrate to change the flavor. There are two variations: smoked on the grill or cooked in a cooking bag. We had the the cooking bag version– still grilled and glazed about 30 minutes. ORANGE GLAZED LOIN
This recipe is from Kathy Mulligan, Maryland Heights, Missouri. It appears in Keyes Gateway Presents Culinary Classics, a pamphlet-style cookbook Mr. Big Food is currently working his way through. If I’m not mistaken, Keyes Gateway is a real estate company in Dayton, Ohio. I have no other information at this time other than that this is a
EASY CARROT CASSEROLE Serves 6-8 4 C carrots, peeled and cut into lengthwise slices 2 C medium White Sauce (see recipes in Basics section) 2 C potato chips, crushed Preheat oven to 375o. Place layers of carrots, White Sauce, and chips in a greased baking dish, ending with chips. Bake 45 minutes.