Traditional Recipes

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Ingredients:  

1. 3 cups of flour
2. 1 teaspoon of salt
3. 3 teaspoons baking powder
4. 1 1/2 cups of whole milk
5. Deep fat for frying

Mix dry ingredients. Then add milk sufficient to create dough-like consistency. Roll on floured board to 1/2 inch thick and cut into dough into pieces 2" x 3".  Punch hole in center of each piece. Fry in hot deep fat until bottoms appear crisp. Then flip and fry the other side until crisp. Will serve approximately 9 people. 

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Ingredients:  

-  2 cups of milk 

-  1/4 cup of butter

-  2 eggs - separated, but saving yolks and whites separately

-  1/3 cup of sugar + 1/4 cup of sugar

-  2 cups of cubed bread with crusts intact

-  1 teaspoon vanilla

-  1 cup fruit preserves

NOTE: This will require two baking dishes, one larger than the other. Pudding will be baked in smaller one. Larger one will be a water bath.

PREHEAT OVEN TO 325 DEGREES

Add butter to milk and heat in sauce pan until butter melts.  Place bread cubes in bottom of greased, flat baking dish. Beat egg yolks until color is even. Add 1/3 cup of sugar. Stir in 1/2 cup of the milk/butter mixture. When evenly smooth, add the remainder of the milk/butter mixture and stir. Add vanilla. Pour mixture over bread cubes.

Cover bottom of larger baking dish with hot water and place smaller dish containing mixture into the larger dish. Add more hot water to the larger dish until smaller dish is surrounded by hot water.  Place dishes in 325 degree oven and bake 50-60 minutes or until inserted knife comes out clean.

REDUCE OVEN HEAT TO 300 DEGREES

Remove smaller dish from larger water bath dish. Spread fruit preserves over top of pudding. Beat egg whites stiff and add 1/4 cup of sugar, gradually, to create meringue. Spread meringue on top of preserves and brown in oven at 300 degrees for 15-20 minutes

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Ingredients:  

1. 6 large corncobs
2. 8 cups of water
3. 1 pound of sugar
4. 2 tablespoons of plain gelatin
5. 3 tablespoons white wine or grape juice
6. Paraffin for sealing

Chop corncobs into small pieces and add to a large kettle of boiling water. Then, add sugar to kettle. Boil 30 minutes or until cobs are soft. 

Set  kettle aside to cool. When kettle contents have cooled, separately mix gelatin to white wine or grape juice and let stand 5 minutes. 

Pour wine/juice/gelatin mixture into cooled kettle with corn and stir.

Thoroughly strain cobs and pour liquid into jelly glasses. Seal with melted paraffin.  Yields approximately 2 1/2 pints.

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Ingredients:  

1. 1 cup of cornmeal
2. 1 1/4 cup of boiling water

Preheat a griddle or non-aluminum frying pan until water droplets will dance across the surface of the pan, about 350 degrees.

Place cornmeal in a mixing bowl. SLOWLY add boiling  water to cornmeal, lightly stirring  ONLY until combined. DO NOT OVERMIX. Allow to sit 5 minutes.

To preheated griddle or pan, add 1 tablespoon oil, shortening or lard. Place 1/4 cup of cornmeal/water mix for each cake into hot oil and fry until edges look dry and slightly browned. Press the centers down occasionally. Flip with a spatula and fry the other side. Note: the second side will be done sooner than the first. Check frequently.

Johnnycake may be eaten as a flat bread accompaniment with a meal, or as a pancake with syrups or jams.

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Ingredients:  

• 4 Cups flour
• 2 tsp baking powder
• 2 eggs
• 2 cups sugar
• 1 stick melted butter
• 1/2 cup milk
• 1 tsp vanilla

Preheat oven to 400 degrees.

Pour flour into bowl. Mix eggs, sugar, butter, milk, and vanilla. Mix with flour just until flour is sticky. Roll onto lightly floured board and cut out or pinch off and roll into a ball and flatten out with hands.

BAKE 7 TO 9 MIN. Until lightly browned.

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Ingredients:  

• 4 medium potatoes, peeled and quartered
• 1/4 head of shredded cabbage
• 1/4 cup chopped onion
• 1 stick (4 oz) of butter
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Place potatoes in a pan, cover with water and boil until soft in middle when pierced with a sharp knife. About 15 minutes.

In a separate pan, add cabbage and onion, cover with water and boil until tender, approximately 8-10 minutes.

When potatoes are done, drain thoroughly and add butter . Mash potatoes and butter until smooth and creamy. Note: A small amount of milk or cream may be carefully added, if necessary, for smoothness.

Drain cooked cabbage and onion. Add to mashed potatoes. Add salt and pepper. Thoroughly stir until all are mixed. Serve hot. Serves 6-8.

This is a recipe for basic, traditional colcannon. Tender greens of choice, green onion tops, herbs, bacon, or sweet corn are common additions.

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The following ingredients may be fresh vegetables; roots, stems, peels, or trimmings of fresh vegetables; or non-prime, but unspoiled, refrigerated vegetables.

Making vegetable broth invites creativity in the choice of vegetables to be included. However, all vegetable broths should include the base ingredients. Following those, additional favorites may be added as preferred.

Do not add starchy vegetables, such as potatoes.

Base Ingredients:  

• 1 large onion (or equivalent trimmings)
• 3 stalks of celery (or equivalent trimmings)
• 3 carrots (or equivalent trimmings)
• 2 tablespoons of salt
• 1 teaspoon of black pepper
• 4 quarts of water

Optional Ingredients

• Additional volume of vegetables may be added. Common, optionally added ingredients include bell peppers, garlic, fennel, leafy greens and mushrooms. 

In a large pot, add 4 quarts of water. If using whole onions, celery or carrots, cut into bite-sized pieces. Cut any trimmings to a similar size.

Add cut onions, celery and carrots to the water. Add the salt and pepper. Look at the water level covering the base ingredients.

Add optional ingredients. If necessary, add more water so it covers the added vegetables as it was before.

Mix vegetables and bring to a boil on high heat. Then reduce heat, cover the pot and simmer for one hour.

Strain out vegetables from the broth and pour broth into airtight container(s) to store for later use in soups, stews or any other recipe that includes broth.

Stores refrigerated for up to 2 weeks, frozen for up to 6 months or may be canned using traditional pressure-canning methods.

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Ingredients:  

• 4 cups of chicken, cut to bite size pieces
• 2 cups of squirrel or pork, cut to bite sized pieces
• 1 large onion, chopped fine
• 2 cups of canned corn
• 3 cups of canned tomatoes
• 1 cup of canned okra
• 4 cups of diced potatoes
• 1 tablespoon of sugar
• 1 teaspoon of salt, or to taste
• 1/2 teaspoon of black pepper, or to taste

In a large stewing pot, place meats, onions, salt and pepper. Cover with water. Simmer until meats are fall-apart tender (2-3 hours). Check occasionally that water level does not simmer too low.

Add corn, tomatoes, okra, potatoes and sugar. Resume cooking until potatoes are soft and stew has thickened. Serve in bowls. 6-8 servings.

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Note: This is a simple, but extended process that should be started 2 days before intended use.  

This recipe calls for the use of whole grain wheat berries, but any viable whole grain such as hulled barley or oats can be substituted or mixed.

Ingredients for Malting Stage  

• 1/2 cup of clean, whole wheat grains (wheat berries). Yields approximately 2 cups of malted wheat

Ingredients for Porridge

• 2 cups of malted wheat
• 2 cups of milk 
• 1 tablespoon of butter 
• 1/4 teaspoon of salt (or to taste)
• 1/4 cup of honey (1/8 cup of sugar may be substituted)
• 1/2 teaspoon ground cinnamon (optional)

MALTING STAGE

Two days before intended serving, place clean wheat berries in a sterilized, quart sized jar. Fill jar 3/4 full with water. Cover jar with clean, open weave cloth secured by a jar ring, string or rubber band. Let stand 12 hours.

After 12 hours, pour off water. Refill jar with fresh water to rinse and then thoroughly drain berries through the attached cloth or colander. Leave damp berries in jar, covered with cloth and let stand 24 more hours. 

After 24 hours, fill jar with water, rinse, drain and cover. Let stand for a final 12 hours.

After this 12 hour stand, the wheat berries will have swollen, have white tips or hair-like filaments emerging. The berries are now malted and you may proceed. For maximum nutrition, leave sprouted filaments intact.

If malted berries cannot be used immediately, they must be refrigerated until ready to use.

When ready to proceed you can expect to have about 2 cups of malted berries. The recipe is based on 2 cups. If your actual volume is more or less, adjust other ingredients to maintain the same ratio.

PORRIDGE STAGE

Note: There is considerable variation in the amount of starch remaining in malted grain. Therefore, the creaminess of the porridge may vary accordingly. 

Place malted grain in large pot. Add milk and butter. Raise temperature rapidly until butter melts. Reduce heat to a slow simmer and cook 15-20 minutes until liquid appears creamy. Be careful to not scorch milk by overheating. 

Add salt, honey and cinnamon. Stir and cook 5 more minutes. 

Makes about 8 servings.

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