Reposted from May 2014 with updated introduction. I have not complained about the weather recently, but it is stinking hot. HI of over 100 again yesterday. Currently– at 8:40– 78. Filling up one of the dogs’ water bowls and happened to stick my finger in. The cold water coming out of the tub’s spigot (which
Faithful commenter ‘suek’ has shared her mom’s fruitcake recipe. From the comment thread, we also learn that Sue’s Ma always said, ” ‘No pineapple!’ … because the pineapple (and the immediate surrounding cake) would mold, even if faithfully “watered” with Bourbon. ” But JudyDee’s is fine! Sue’s Ma’s Fruitcake1# butter1# sugar1 dozen eggs4 oz liquor1# flour (3
Cherry Dumplings topped with cinnamon sugar Before we go to the recipe, I’d like to say a word or two about ‘Dumpling Culture‘. Dumpling Culture refers to the crappy old times in which folks ate a lot of dumplings– usually with sauce or gravy. I will not say that those were simpler times because making dumplings
Fancy Night Supper! Cut the recipe in half if you don’t need to serve 12 people. CREATIVE COOKING CHICKEN SAUTERNE Makes about 12 servings 2 3 ½-lb frying chickens, disjointed, simmered in salted water to cover for 1 hour or until chickens are tender, removed from broth and drained until cool, skin and bones removed
Mr. Big Food cut this recipe in half, and cooked the rice in carrot stock for added goodness. “This dish may be prepared and frozen. Bring to room temperature before baking.”—The Creative Cooking Course (1982) CREATIVE COOKING GREEN RICE Makes about 12 servings 10 oz broccoli, cooked, drained, chopped 2 C milk 1 stick butter
Here on the Farm we like to mix things up when we have the opportunity. Last evening was Fancy Night Dinner— sautéed zucchini, Creative Cooking risotto, and Frano-Syrian chicken. For dinner this lovely evening we had something more… how shall I say?… countrified. Yes. Those frankfurters are arranged on top of a wonderful pile of
This is a delightful chicken dish, especially for a Fancy Night Dinner in the Summer. “As the name implies, this chicken recipe is a combination of French and Syrian cookery. If you prefer, the pine nuts can be ground and used to thicken the gravy. “Serve with French bread and cherry tomatoes” is the recommendation
“For Risotto (re-SOT-to), instead of transferring the rice to a casserole, place it in a large iron skillet. Add 1 cup stock. When this has been completely absorbed, add more stock in ½ cup intervals until the last addition has been absorbed and rice is tender.”—The Creative Cooking Course (1982) CREATIVE COOKING RISOTTO 4 Tbsp
“Do not overcook! Serve as hot as possible.”—Tom P. Miller, Drew, Mississippi SAUTEED ZUCCHINI Zucchini, “very young and tender,” sliced into rounds just before cooking 3 Tbsp olive oil 6 cloves garlic, peeled Put olive oil in skillet and press garlic cloves directly into skillet. Heat until bubbly. Add zucchini rounds and sauté “until hot
Served with Salad Nicoise DILLY CASSEROLE BREAD2 1/2 – 3 C flour2 T sugar2-3 t minced onion2 t dill seed1 1/4 t salt1/4 t soda1 pkg active dry yeast1 C (8 oz.) cottage cheese1/4 C water1 T butter1 eggbutter, softenedcourse salt, if desiredIn large bowl combine 1 C flour, sugar, onion, dill seed, salt, soda,
Just another home grown salad with homemade dressing! CREAMY FRENCH DRESSINGMakes 1 2/3 C1 Tbsp paprika2 tsp sugar1 tsp saltDash cayenne pepper1/3 C vinegar1 egg1 C salad oilCombine paprika, sugar, salt, and cayenne pepper. Add vinegar and egg, and beat well. Add oil in a slow stream, beating constantly with electric mixer until thick.
Delicious! Mr. Big Food comments that the beans should be pre-cooked. This is a delicious dish but as made according to the recipe, the beans are a bit tough. Like “Ranch Style Beans”? Then try these. TEXAS STYLE BARBECUED BAKED BEANS AND VARIATIONS Serves 6-8 2 C dried navy or pinto beans (or a combination
Comfort food The recipes in this cookbook are sometimes not as clear as they might be. (That’s what happens when you translate Czech to English.) Pictured is the first variation. The instruction to “make several layers” obviously refers to layers of macaroni, cheese and vegetables. CZECH STYLE MACARONI VARIATIONS From M.L. Jandacek, Czech National Cook
Extremely yummy! NOTE!! Mr. Big Food comments that the amount of liquid in this recipe needs to be cut back by about 1/2. It is delicious but too moist– in our humble opinions. CHICKEN AND DRESSING CASSEROLE Serves 6 1 fryer chicken, boiled, cut up, deboned 10 ½ oz can condensed cream of chicken soup
We forgot to get more carrots so Mr. Big Food added some peas. For Derby Day, of course! KENTUCKY MINTED CARROTS Serves 4 1 lb (8-10) carrots, scraped and cut diagonally into ¼ inch lengths 1 C water 1 tsp salt 3 Tbsp butter, cut into bits Freshly ground black pepper 2 Tbsp fresh mint
Preparation How about that curly bacon! BAKED MEXICAN EGGS Serves 4 6 slices bacon, cut into small pieces, plus 4 additional pieces cooked and formed into curls 16 oz tomatoes (can use stewed or canned) ¼ C chopped green chilies 1 clove garlic, minced 4 eggs Salt, pepper Tortillas, heated, buttered, and rolled Preheat oven
Can you believe it? Mr. Big Food has never made this dish before! That’s fresh parsley, by the way. POT ROAST I 4 lb boneless chuck roast (or other boneless roast) 2 tsp Creole seasoning ½ tsp garlic powder ¼ tsp celery salt 1 ¼ tsp sweet basil 3 Tbsp flour 1 ¼ C vegetable
4/12/14 6:28pm 4/13/14 7:35pm Serve with North Carolina Pork Barbecue 24 HOUR SLAW WITH HOT DRESSING Serves 8-10 ¾ C sugar 1 large head cabbage, outer leaves removed, cored, and shredded 2 large red onions, sliced thin Hot Dressing Stir sugar into shredded cabbage, place half of cabbage in a large bowl, and cover with
Serve with 24 Hour Slaw with Hot Dressing NORTH CAROLINA PORK BARBECUE Makes about 8 big sandwiches 4-5 lb pork shoulder roast or Boston butt 1 C white vinegar ½ C water 2 Tbsp sugar ½ tsp salt ½ tsp crushed red pepper ¼ tsp black pepper 8 kaiser rolls, split and toasted if desired
Canned biscuits can substitute for dumplin’s when you’re in a pinch … SKILLET CHICKEN WITH BISCUIT DUMPLINGS 1 chicken, cut up, or chicken pieces, 3-3 ½ pounds, skinned ½ tsp salt 1 tsp paprika ¼ C (½ stick) butter 10 ¾ oz chicken stock (preferably homemade—see recipes in Basics section) 1 small onion, chopped ½