Rinse and chop leaves, stems and stalks.
In a large pan (5 qt or larger), coat the bottom with a light film of oil or butter and then add a bit of water or other liquid, such as broth, so the greens won’t stick to the pan. Cover and steam over medium heat, stirring occasionally until the leaves have wilted and the stalks/stems are bright green.
Mix in any herbs. Salt and pepper to taste.
Yields approximately 1 1/2 cups cooked greens.
Note: This recipe is the simplest recipe for sourdough starter, to be used as the leavening in sourdough bread and pancakes.
Sourdough starter is not intended for one-time use. If frequently baking, it may be left unrefrigerated and fed periodically for a continual supply. However, it may be refrigerated or frozen if used infrequently.
Do not modify the ingredients with packaged yeast, self-rising flour or commercial starter mixes.
(This same ratio of flour and water will be repeated several times when feeding the starter.)
In a non-metallic bowl or jar, thoroughly mix flour and water with a fork, introducing as much air as possible.
Cover lightly with a cloth and place in a warm place.
Check twice daily and introduce air by stirring vigorously with a fork.
In 2-7 days, bubbles will start to form. The presence of natural yeast in the air will affect how quickly bubbles form. Rural areas may have more yeast in the air. The introduction of air by vigorous mixing with a fork is critical.
When bubbles form, add 3 more tablespoons of flour and 1 1/2 tablespoons of water. Mix vigorously. Repeat addition of same amount of flour and water, and stirring for 4-5 days or until actively bubbling. Starter is ready to use.
Consult recipes for sourdough bread and pancakes. Follow their instructions regarding the amount of starter needed.
If not refrigerated, you must feed the starter to keep it alive and active. When? Smell it. If it smells sour, add 3 tablespoons of flour and 1 1/2 tablespoons of water again. If not used, the volume of starter will grow and you will need to discard some of it.
It is better to refrigerate the starter to reduce the frequency of feeding. If a dark liquid (hootch) forms on the surface, simply pour it off.
Starter may be frozen to stop fermentation, without harm, but only thaw it at room temperature. Heat will kill the culture. When thawed, feed it with 3 tablespoons of flour and 1 1/2 tablespoons of water. Wait until bubbling resumes before using.
Put diced squash in colander and gently press out excess liquid. Leave seeds in.
Put squash, onion, flour, egg, mustard, salt, pepper and sugar in large bowl and stir until evenly mixed. Set aside 5-10 minutes.
Meanwhile, heat a large skillet on medium-high heat with just enough oil to cover the bottom.
When oil is hot, drop heaping tablespoon dollops of mix into hot oil. Do not overcrowd skillet. Cook in batches with additional oil.
Cook 3-4 minutes until bottoms look golden. Flip and cook other side 3-4 minutes. Serve warm. 6-8 servings.
Reserve about 2 tbsp. coconut, mix the remainder with the Jell-o and the milk. Refrigerate about 40 minutes, just until firm.
Pinch off portions about the size of a strawberry, roll into a ball, then shape like a berry. Roll in sugar crystals, lay out on wax paper, "stem" end down.
While mixture is chilling, put about 2 tbsp. water into a small bowl or cup; add 3 drops green food color, and one drop red (to keep mixture from looking "poisonous" green). Add the 2 tbsp. coconut, stir well, take out with fork and let dry on paper towel.
Save the water. Add enough powdered sugar to make a thick paste. Dab a little on the stem end of each berry, then stick on some green coconut.
Depending on size, makes 50 to 60 berries. Keeps well in refrigerator,
A few cautionary notes. The liquids are very caustic. First, do not allow liquids to get on your skin or in your eyes. Second, when cooking use only stainless steel or enameled cookware. Third, use wooden utensils for mixing. Fourth, wood ashes must be only from hickory or oak, and especially never from cedar or other resinous wood.
This is a traditional 2-part recipe from a time when making hominy would have been an ongoing process. The first part takes a week for the first batch, to which in old times, would be added to every few days to keep a batch at the ready when needed for the second part.
This is the oldest recipe for hominy, but there are other recipes utilizing store-bought lye, pickling lime or baking soda.
Hominy is the only form of dent or flint corn use for human consumption, nutritionally.
Directions for Part 1 - The Ashes
Directions for Part 2 - The Hominy
At this point, you can add water to cover the hominy and boil (approximately 1 hour) or until soft for immediate serving, salted and buttered to taste.
Alternatively, you can freeze for later cooking or spread the hominy in a shallow baking dish and dry it in the oven at 170 degrees until hard and dry.
Dried hominy can be ground to make corn flour (masa) or stored in glass jars for later use.
By hand, this is a labor intensive recipe. That's why Sugar Plums were reserved for very special occasions and were a highly prized part of traditional Christmas seasons.
Today's food processors can make the task easier.
Add walnuts, figs, apricots, plums and ginger to food processor. Pulse to a fine consistency. Do not puree.
Except for granulated sugar, add all remaining ingredients to nut and fruit mixture. Pulse until mixed, but still crumbly. Again, do not puree.
Coat your hands with powdered sugar or flour and and form the mix into about 1 inch balls, rolling each in granulated sugar until well coated. Place coated Sugar Plums on serving plate in a single layer.
A New Years Traditional Recipe
Place ham hocks in large pot and add enough water to cover. Add 1 tablespoon of apple cider vinegar. Bring to rapid boil. Reduce heat to low simmer and simmer for 2-3 hours until meat is tender and starting to separate from the bone. Check cooking water occasionally and add water as needed.
Turn off heat and when cooled enough to handle, remove the meaty bones with slotted spoon and place on plate. Save the cooking water with floating fats. Slice or pull the meat from the bone in bite sized pieces. Save the bones and meat.
Measure out 3 cups of the cooking water (you may add more water if the cooking water boiled down too much). Discard any water that is left over after measuring out 3 cups.
Add the 3 cups of cooking water from the ham hocks back into the pot. Place ham bones and pulled meat back to the water. Add bacon slices, onion, garlic, and red pepper flakes. Bring water back to a slow boil. Cook until onions are tender, about 10 minutes.
Spoon out and discard bones. Add 6 cups of previously cooked field (or black-eyed) peas and stir.
When mixture returns to a low boil, add 1 cup of white rice and simmer about 20 minutes or until rice is tender. Stir frequently.
When rice is tender, turn off heat. Add black pepper, stir until well mixed, and cover for 10-15 minutes before serving.
Makes 6-8 servings.
Preheat oven to 400 degrees.
Mix brown sugar, flour, baking powder, cinnamon and salt in a large bowl and blend well.
Stir milk, cream and juicy chopped apples into the mix and lightly blend.
Pour mix into a greased 2 1/2 quart deep baking dish and top with butter.
Pour 2 cups of boiling water on top.
Bake, uncovered, at 400 degrees for 45 minutes or until golden brown.
Remove from oven and allow to cool 15 minutes before serving.
Grease and flour 2, 8x2 inch cake pans.
Preheat oven to 350 degrees F.
In a large bowl, mix flour, sugar, baking powder and salt.
Add milk, butter and vanilla extract. Beat 2 minutes. Add eggs and beat 2 more minutes.
Pour batter equally into each floured pan and bake 30-35 minutes or when inserted knife blade comes out clean.
Remove pans from oven and let pans cool 10-15 minutes.
Turn cake out of pans and allow to further cool.
Drizzle honey on top of each layer and stack one atop the other.
Serve unfrosted or lightly dusted with powdered sugar.
Note: Meat should marinate 24 hours prior to preparation of this stew.
Prior to stew preparation, place meat in shallow, non-metal pan. Pour buttermilk, red wine, beer or diluted 50-50 apple cider vinegar over meat and allow to marinate 24 hours.
Dredge meat in flour. Heat fat or oil in a large pot and brown meat. Add onions and garlic and continue to cook 2 minutes.
Add water, thyme, and bay leaves. Simmer on low heat 45 minutes. Add water if needed.
Skim off excess fat if desired. Add potatoes and carrots. Simmer for 30 more minutes or until carrots and potatoes are of your preferred texture.
Add salt and pepper to taste.
Sweetened condensed milk has been a favorite in dessert recipes since 1853 when Gail Borden introduced it to the US from France, where it was invented in 1820.
Note : Do not overheat to scorch milk. Make visual mental note of milk level after adding sugar.
Pour milk into pan over low to medium heat. When milk is warm, add and stir in sugar.
Bring to and maintain a low simmer, stirring frequently, until milk level is just below half of the original level. 30-45 minutes.
Remove from heat and add butter, salt and vanilla extract.
When cooled to room temperature, pour into container and refrigerate.
Makes approximately 1 1/4 cups.
Except for fish, add all ingredients into a mixing bowl. Mix well until thoroughly blended.
Add fish flakes or cubes and stir until evenly distributed.
Heat 3 tablespoons of oil in large frying pan over medium-high heat.
When oil is hot, drop tablespoons of the fish cake mixture to the oil.
Fry until bubbles form on the top of the fish cakes. Then flip and cook until bottoms are golden brown.
Makes 12-14 fish cakes