These precious memories of where I was raised in the mountains of North Carolina is the glue that holds this ol' country girl together....
Insert taken from 'The Avery Post'; May 8th, 2002, by Adele Forbes
It's no wonder I am obsessed by food.
I grew up in Mama Joe's kitchen listening to all matters of talk about food, while at the same time observing its careful preparation. It seemed that every meal was a celebration.
I loved more than anything the way her kitchen smelled.
Whether it was the pungent odor of pickled beans during canning season, or the tangy sweetness of a strawberry rhubarb cobbler heralding the breath of spring, it always emitted the smells that only a true Southern Appalachian scratch cook could make possible.
Us lucky individuals who grew up in that home were raised on heartwarming food.
For breakfast you could always expect a bowl of hearty, lumpy oatmeal, which I adored, as well as a stack of buckwheat pancakes, served up with real maple syrup, or a bowl of applesauce which might have been made from an old-timey Rusty Coat apple, or the little green cooking apples from the tree which bordered Buddy's (my grandfather-Mama Joe's husband) garden on the side of the house closest to Newland. Many a day I sat up in that old tree, working up a green apple belly-ache, or simply looking out over our little corner of the world, trying to make sense of it all.
Lunch time was never a fast food hamburger or even a ham sandwich, accompanied by a bag of chips for that matter. The spread on Mama Joe's kitchen table consisted of diced potatoes fried to a golden brown crunch; a plate of sliced tomatoes and little green cucumbers fresh from the garden, along side golden ears of yellow corn dripping with homemade butter, made by Sam and Myrtle Clark of Pineola.
Chances were you would find a bowl of greasy beans, or leather britches, which had been hung from the ceiling in a frame made by Buddy's own hands.
Fresh mountain trout fried in a cornmeal batter or a pressure pot of stewed squirrels with dumplings could have been the main dish. Either of these would have been supplied by Mama Joe's brother, Thomas Wright (Uncle Thomps to us grandchildren); who was one of the greatest hunters and fishermen of his time.
Sunday lunches were amongst her greatest accomplishments and proof of this lies in the number of hungry souls who found their way to Mama Joe's kitchen.
It was a tradition. Not only the kitchen table, but the large dining room table would be surrounded by family and friends.
You could always expect platters of buttermilk fried chicken, possibly her renowned liver and onions, or a massive ham looking beautiful in its Sunday dress of pineapple rings and cherries.
Garden coleslaw loaded with fresh vegetables and chopped with an evaporated milk can, which Buddy had filed to a cutting edge as sharp as a razor, was a special treat. Besides cabbage it usually contained carrots, cucumbers, radishes and tomatoes.
Large plates of fried squash or the tangy fried green tomato was a comforting sight to us hungry eaters.
Her large, perfectly seasoned cast iron skillet (which I inherited), bubbled over with Johnny cakes, cornbread, or fluffy crusted-bottom biscuits.
Jars of dill or bread-and-butter pickles, and let's not forget the pickled beets, always graced our table.
There would be pumpkin pies and fresh peach cobblers, and always the infamous boiled custard banana pudding. There was an old-timey ice box refrigerator in the kitchen and a more modern one in the dining room. It was in this one that Saturday's banana pudding got stored until dessert time on Sunday. I'll never forget us grandchildren going and taking a peak at that beautiful pudding in a large glass bowl with the backs of the vanilla wafers displayed and saying; "Eat me! Eat me! But it was against Mama Joe's strictest law to even think about getting a taste of that heavenly concoction until Sunday afternoon rolled around. It was pure torture!
As I look back at this I cannot help but wonder, how in the world did she accomplish everything that she did? She did not have shiny new appliances, no not even a microwave oven. She would not have used it if she had it. I can rarely remember her excepting any help in the kitchen except maybe occasionally from her daughters.
What this tells me is that my Mama Joe was a true artist. She ran not only her kitchen but her entire household with an exuberance that was driven by her generosity to fill all of our needs.
She was admired, respected and loved by all of us who were lucky enough to have slid our feet up under her table.
Though I can no longer journey to that table in body, my mind often takes me there.
Precious Memories How They Linger." Precious memories indeed.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
Saturday, January 2, 2010
TANTALIZINGLY GERMAN POTATO SALAD
It would appear that I am on a roll tonight with Crock Pot recipes, so why stop now? I actually have a nice thick sirloin which has been marinating since yesterday in Ketchup, A-1 Sauce, Worcestershire sauce, and hot sauce, in the crock-pot, at this very moment because it is so COLD & WINDY outside it would be impossible to cook it on the grill. How will it turn out? Who cares? It's steak, it's on Low, and my prediction is a mellow medium rare!
4 small sweet onions, thinly sliced
20 medium red potatoes, cooked and peeled
1/2 cup plus 2 tablespoons plain flour
1/2 cup plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons salt
1 tablespoon plus 2 teaspoons dry mustard
2 1/2 teaspoons celery seeds
1 1/4 teaspoons pepper
2 3/4 cups water
1 2/3 cups cider vinegar
4 slices bacon, cooked and crumbled
4 hard-boiled eggs, sliced
Place onion in bottom of a 4-qt. Crock Pot. Cut potatoes into quarters; place on top of onion.
Combine flour and next 5 ingredients in a large saucepan; stir well with a wire whisk. Combine water and vinegar; gradually add to flour mixture, stirring well. Cook over medium-high heat, stirring constantly, until slightly thickened; pour over vegetables.
Cover and cook on Low setting 5 hours. Sprinkle with bacon and top with eggs. Serve warm...that's the whole point.
Serves 12 or more.
"Happiness is like a potato salad - when shared with others -
it's a picnic."~anon
4 small sweet onions, thinly sliced
20 medium red potatoes, cooked and peeled
1/2 cup plus 2 tablespoons plain flour
1/2 cup plus 2 tablespoons sugar
1 tablespoon plus 2 teaspoons salt
1 tablespoon plus 2 teaspoons dry mustard
2 1/2 teaspoons celery seeds
1 1/4 teaspoons pepper
2 3/4 cups water
1 2/3 cups cider vinegar
4 slices bacon, cooked and crumbled
4 hard-boiled eggs, sliced
Place onion in bottom of a 4-qt. Crock Pot. Cut potatoes into quarters; place on top of onion.
Combine flour and next 5 ingredients in a large saucepan; stir well with a wire whisk. Combine water and vinegar; gradually add to flour mixture, stirring well. Cook over medium-high heat, stirring constantly, until slightly thickened; pour over vegetables.
Cover and cook on Low setting 5 hours. Sprinkle with bacon and top with eggs. Serve warm...that's the whole point.
Serves 12 or more.
"Happiness is like a potato salad - when shared with others -
it's a picnic."~anon
CHICKY KOWLOON
Here is another one of my favorite crock pot recipes for you to enjoy. Chinese food has always made my taste buds 'get up and dance'; that in itself is a celebration, so I've paired this dish with a spicy, aromatic Gewurztraminer. The acidity and residual sugars along with the moderate alcohol content of this wine, helps to keep the dominate flavors and spice in balance. Get up and dance people....life is to short not to.
3 1/2 lbs. chicken breast halves and thighs, skinned
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 clove garlic, minced
14 teaspoon ground ginger
1 (8oz.) can sliced pineapple in heavy syrup, undrained
1 (4oz.) can sliced water chestnuts, drained
1/4 cup soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
Chow mein noodles
Hot cooked rice
Sprinkle chicken with salt and pepper; place in a 5-qt. crock pot.
Combine chicken broth, garlic, and ginger, stirring well. Drain pineapple, reserving syrup. Add syrup to broth mixture, stirring well. Cut pineapple slices into fourths and arrange over chicken with water chestnuts. Pour broth mixture over; cover and cook on High setting 1 hour; reduce to Low for 6 to 7 hours.
Add green onions to crock pot. Combine soy sauce and vinegar; add cornstarch, stirring until smooth. Stir into broth mixture, gently moving chicken pieces. Cover and cook on High 10 minutes or until slightly thickened. Serve with chow mein noodles over rice.
Serves: 6
"God gives every bird its food, but He does not throw it into its nest."~J.G. Holland
3 1/2 lbs. chicken breast halves and thighs, skinned
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 clove garlic, minced
14 teaspoon ground ginger
1 (8oz.) can sliced pineapple in heavy syrup, undrained
1 (4oz.) can sliced water chestnuts, drained
1/4 cup soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
Chow mein noodles
Hot cooked rice
Sprinkle chicken with salt and pepper; place in a 5-qt. crock pot.
Combine chicken broth, garlic, and ginger, stirring well. Drain pineapple, reserving syrup. Add syrup to broth mixture, stirring well. Cut pineapple slices into fourths and arrange over chicken with water chestnuts. Pour broth mixture over; cover and cook on High setting 1 hour; reduce to Low for 6 to 7 hours.
Add green onions to crock pot. Combine soy sauce and vinegar; add cornstarch, stirring until smooth. Stir into broth mixture, gently moving chicken pieces. Cover and cook on High 10 minutes or until slightly thickened. Serve with chow mein noodles over rice.
Serves: 6
"God gives every bird its food, but He does not throw it into its nest."~J.G. Holland
BAGWAN BEANS
1 lb. ground beef
1 lb. bacon, diced
1 medium onion, chopped
2 (15oz.) cans pork and beans
1 (16oz.) cans kidney beans, drained
1 (15-oz.) can butter beans, drained
3/4 cup ketchup
1/4 cup packed brown sugar
3 tablespoons white vinegar
1 tablespoon liquid smoke, optional
1 tsp. salt
1/2 tsp. pepper
Brown ground beef in large nonstick skillet, stirring until it crumbles. Drain beef, and place in 4-quart electric slow cooker. Combine bacon and onion in same skillet; cook until bacon is crisp. Remove bacon and onion, and place in slow cooker. Add remaining ingredients; cover and cook on High setting for 5 hours.
"Better beans and bacon in peace than cakes and ale in fear."-Aesop
A LOVE AFFAIR WITH PIMIENTO CHEESE
I have had a love affair with pimiento cheese as far back as I can remember. Typically, pimiento cheese is considered a "Southern Food". The Masters Golf Tournament features pimiento cheese sandwiches as their signature dish. In the Philippines it is entitled, cheese pimiento. My mother's sister, Nan Vance Hamwey, had a Filipino friend who made what I thought was the best pimiento cheese ever!
There are as many ways to prepare pimiento cheese as there are to eat it. The most typical and simple recipe usually includes sharp cheddar cheese, mayonnaise, pimientos, and salt; but leave it to us imaginative Americans to 'spice it up' with all matters of ingredients.
Most cooks throw their ingredients into a food processor this day and time. Not me! I grate mine coarsely on an old metal hand grater, and revel in any chunks that may fall by the wayside. (Did I mention that I am a cheese-aholic?).
There are multitudes of ways to enjoy pimiento cheese than just on white bread. Slather it on a burger and wash it down with a cold beer. The next time you make twice-baked potatoes, use it instead of just grated cheddar. Try it on toasted bread with a slab of home-grown tomato, or a grilled cheese, and how about with a BLT? Mix with sour cream and use as a dip with chips or crackers.
I think we all have the idea now, so on with the recipes.....
FANCY PIMIENTO CHEESE SANDWICHES
This is my boss ladies take on the infamous Masters Golf Tournament sandwich. It is very popular at our cocktail parties.
8 oz. extra-sharp high quality cheddar cheese
3 oz. jar pimientos, drained and chopped
1/4 cup mayonnaise
hot sauce to taste
salt and pepper to taste
honey wheatberry bread, crusts removed
Vidalia onion, as thinly sliced as possible
watercress sprigs, trimmed
Combine cheddar through salt and pepper. Spread on slices of honey wheatberry bread. Top with onions and watercress. Slice into triangles to serve.
COOKS NOTE: You can make these covered with another slice of bread or serve them open-face. Your choice.
DELICIOUS PIMIENTO CHEESE
2 cups grated Cheddar
1/2 cup mayonnaise
1/4 cup finely chopped pimientos
1/4 cup sweet pickle relish
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
Combine all ingredients. Chill well prior to serving.
SWEET PIMIENTO CHEESE
2 lbs. sharp cheddar cheese, coarsely shredded
2 (4oz.) jars pimientos, drained, diced
1 1/2 cups Dukes mayonnaise
1/4 cup sugar
Combine all ingredients, mixing well.
SAVORY PIMIENTO CHEESE
2 lbs. sharp cheddar cheese, coarsely shredded
2 (4oz.) jars pimientos, drained and diced
1 1/2 cups mayonnaise
1 small onion, finely chopped
1 tsp. coarsely ground black pepper
Combine all ingredients, mixing well.
SPECIAL PIMIENTO CHEESE
1 (4oz.) jar pimientos, chopped, oil reserved
1/2 cup mayonnaise
1/4 cup Durkee's sauce
1 tablespoon Dijon mustard
1/4 tsp. cayenne pepper
1 clove garlic, minced
1/3 cup finely chopped fresh parsley
2 tsp. sugar
1/2 lb. grated milk cheddar cheese
1/2 lb. grated processed American cheese
Combine all ingredients except cheeses. Add cheeses and mix well. Moisten with reserved pimiento oil. Chill overnight to ripen flavor. 4 cups
JALAPENO PIMIENTO CHEESE
1 1/2 cups mayonnaise
1 (4oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 teaspoon finely grated onion
1/4 tsp. ground red pepper
2 seeded and minced jalapeno peppers
1 (8oz.) block extra-sharp cheddar cheese, finely shredded
1 (8oz.) block sharp cheddar cheese, shredded
Stir together mayonnaise through jalapenos, add cheeses. Store in refrigerator.
BEER PIMIENTO SPREAD
8oz. (2 cups) shredded sharp cheddar cheese
8oz. shredded Swiss cheese
1 teaspoon Worcestershire sauce
1 tsp. dry mustard
1/2 cup beer
Combine cheeses through mustard; gradually add beer, beating constantly on medium speed of electric mixer until of spreading consistency. Serve with assorted crackers.
COOKS NOTE: Have your cheeses at room temperature for this recipe.
CHEDDAR SWISS SPREAD
1 cup (4oz.) shredded cheese
1/2 cup shredded Swiss cheese
1/2 cup chopped dry-roasted peanuts
1/2 cup mayonnaise
1 (2oz.) jar diced pimientos, undrained
1 tablespoon minced onion
1 tsp. prepared mustard
1/4 tsp. pepper
Stir together all ingredients. Cover and chill.
"I never met a pimiento cheese I didn't like."~Adele Forbes
There are as many ways to prepare pimiento cheese as there are to eat it. The most typical and simple recipe usually includes sharp cheddar cheese, mayonnaise, pimientos, and salt; but leave it to us imaginative Americans to 'spice it up' with all matters of ingredients.
Most cooks throw their ingredients into a food processor this day and time. Not me! I grate mine coarsely on an old metal hand grater, and revel in any chunks that may fall by the wayside. (Did I mention that I am a cheese-aholic?).
There are multitudes of ways to enjoy pimiento cheese than just on white bread. Slather it on a burger and wash it down with a cold beer. The next time you make twice-baked potatoes, use it instead of just grated cheddar. Try it on toasted bread with a slab of home-grown tomato, or a grilled cheese, and how about with a BLT? Mix with sour cream and use as a dip with chips or crackers.
I think we all have the idea now, so on with the recipes.....
FANCY PIMIENTO CHEESE SANDWICHES
This is my boss ladies take on the infamous Masters Golf Tournament sandwich. It is very popular at our cocktail parties.
8 oz. extra-sharp high quality cheddar cheese
3 oz. jar pimientos, drained and chopped
1/4 cup mayonnaise
hot sauce to taste
salt and pepper to taste
honey wheatberry bread, crusts removed
Vidalia onion, as thinly sliced as possible
watercress sprigs, trimmed
Combine cheddar through salt and pepper. Spread on slices of honey wheatberry bread. Top with onions and watercress. Slice into triangles to serve.
COOKS NOTE: You can make these covered with another slice of bread or serve them open-face. Your choice.
DELICIOUS PIMIENTO CHEESE
2 cups grated Cheddar
1/2 cup mayonnaise
1/4 cup finely chopped pimientos
1/4 cup sweet pickle relish
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
Combine all ingredients. Chill well prior to serving.
SWEET PIMIENTO CHEESE
2 lbs. sharp cheddar cheese, coarsely shredded
2 (4oz.) jars pimientos, drained, diced
1 1/2 cups Dukes mayonnaise
1/4 cup sugar
Combine all ingredients, mixing well.
SAVORY PIMIENTO CHEESE
2 lbs. sharp cheddar cheese, coarsely shredded
2 (4oz.) jars pimientos, drained and diced
1 1/2 cups mayonnaise
1 small onion, finely chopped
1 tsp. coarsely ground black pepper
Combine all ingredients, mixing well.
SPECIAL PIMIENTO CHEESE
1 (4oz.) jar pimientos, chopped, oil reserved
1/2 cup mayonnaise
1/4 cup Durkee's sauce
1 tablespoon Dijon mustard
1/4 tsp. cayenne pepper
1 clove garlic, minced
1/3 cup finely chopped fresh parsley
2 tsp. sugar
1/2 lb. grated milk cheddar cheese
1/2 lb. grated processed American cheese
Combine all ingredients except cheeses. Add cheeses and mix well. Moisten with reserved pimiento oil. Chill overnight to ripen flavor. 4 cups
JALAPENO PIMIENTO CHEESE
1 1/2 cups mayonnaise
1 (4oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 teaspoon finely grated onion
1/4 tsp. ground red pepper
2 seeded and minced jalapeno peppers
1 (8oz.) block extra-sharp cheddar cheese, finely shredded
1 (8oz.) block sharp cheddar cheese, shredded
Stir together mayonnaise through jalapenos, add cheeses. Store in refrigerator.
BEER PIMIENTO SPREAD
8oz. (2 cups) shredded sharp cheddar cheese
8oz. shredded Swiss cheese
1 teaspoon Worcestershire sauce
1 tsp. dry mustard
1/2 cup beer
Combine cheeses through mustard; gradually add beer, beating constantly on medium speed of electric mixer until of spreading consistency. Serve with assorted crackers.
COOKS NOTE: Have your cheeses at room temperature for this recipe.
CHEDDAR SWISS SPREAD
1 cup (4oz.) shredded cheese
1/2 cup shredded Swiss cheese
1/2 cup chopped dry-roasted peanuts
1/2 cup mayonnaise
1 (2oz.) jar diced pimientos, undrained
1 tablespoon minced onion
1 tsp. prepared mustard
1/4 tsp. pepper
Stir together all ingredients. Cover and chill.
"I never met a pimiento cheese I didn't like."~Adele Forbes
Friday, January 1, 2010
MY TWO FAVORITE STUFFED APPETIZERS
Appetizers may very well be my favorite food category. Many times we have made a meal out of hor'deurves. Stuffed appetizers are easy to prepare and make the perfect finger food.
STUFFED JALAPENO PEPPERS
1 (8oz.) pkg. cream cheese, softened
1/4 cup mayonnaise
2 hard-boiled eggs, finely chopped
1 tablespoon finely chopped onion
1/4 tsp. garlic salt
2 (7oz.) cans whole pickled jalapeno peppers, drained
Combine cream cheese through garlic salt. Cut peppers in half lengthwise; remove seeds and veins (that's where the heat is). Stuff with cream cheese mixture. Cover and chill well before serving.
Yield: About 2 1/2 dozen
"She may not be Latin, but she's hotter than a jalapeno pepper with her dark, exotic figure and sexy accent."~That would be Catherine Zeta-Jones
STUFFED MUSHROOMS FROM TULSA
This is my favorite stuffed mushroom recipe. Always a hit with friends and family.
Fresh mushrooms
Hot sausage, uncooked
Tabasco sauce
Worcestershire sauce
Freshly grated Parmesan cheese
Wash and remove stems from mushrooms. Stuff each mushroom cap with hot sausage. Place on cookies sheet with sides. Splash a dash of Tabasco on each. Shake several dashes of Worcestershire on them. Sprinkle generously with Parmesan cheese. Bake at 325 degrees for 30 minutes. Cool a little and then serve immediately, or freeze individually, then place in zip-lock freezer bags. If frozen, place on cookie sheets and heat in 350 degree oven for 10 minutes or until heated through.
“I am... a mushroom; On whom the dew of heaven drops now and then.”~John Ford
STUFFED JALAPENO PEPPERS
1 (8oz.) pkg. cream cheese, softened
1/4 cup mayonnaise
2 hard-boiled eggs, finely chopped
1 tablespoon finely chopped onion
1/4 tsp. garlic salt
2 (7oz.) cans whole pickled jalapeno peppers, drained
Combine cream cheese through garlic salt. Cut peppers in half lengthwise; remove seeds and veins (that's where the heat is). Stuff with cream cheese mixture. Cover and chill well before serving.
Yield: About 2 1/2 dozen
"She may not be Latin, but she's hotter than a jalapeno pepper with her dark, exotic figure and sexy accent."~That would be Catherine Zeta-Jones
STUFFED MUSHROOMS FROM TULSA
This is my favorite stuffed mushroom recipe. Always a hit with friends and family.
Fresh mushrooms
Hot sausage, uncooked
Tabasco sauce
Worcestershire sauce
Freshly grated Parmesan cheese
Wash and remove stems from mushrooms. Stuff each mushroom cap with hot sausage. Place on cookies sheet with sides. Splash a dash of Tabasco on each. Shake several dashes of Worcestershire on them. Sprinkle generously with Parmesan cheese. Bake at 325 degrees for 30 minutes. Cool a little and then serve immediately, or freeze individually, then place in zip-lock freezer bags. If frozen, place on cookie sheets and heat in 350 degree oven for 10 minutes or until heated through.
“I am... a mushroom; On whom the dew of heaven drops now and then.”~John Ford
MY SPAGHETTI & MEATBALLS
MEATBALLS:
2 eggs
1/2 cup milk
3 slices wheat bread-crumbled
2 lbs. ground chuck
1/2 cup finely chopped onion
2 tablespoons chopped parsley
1 or 2 cloves garlic, crushed
1 tsp. salt
1/2 tsp. pepper
Preheat oven to 450 degrees. In medium bowl, beat eggs slightly. Add milk and bread, mix well. Allow to stand 5 minutes. Add chuck, onion, parsley, garlic, salt and pepper; mix until well blended. Shape into 24 meatballs, 1 1/2 inches in diameter. Place in shallow baking pan. Bake, uncovered, 30 minutes.
SAUCE:
1/4 cup olive or canola oil
1/2 cup chopped onion
2 cloves garlic, crushed
2 tablespoons sugar
1 tablespoon salt
1 1/2 tsp. dried basil leaves
1/2 teaspoon fennel seed
1/4 tsp. pepper
1 can (2lb. 3 oz.) Italian-style tomatoes
12 oz. tomato paste
1 lb. package spaghetti
1/2 cup freshly grated Parmesan cheese
In 5 qt. Dutch oven, in hot oil, over medium heat, saute onion and garlic until golden. Add remainder of sauce ingredients and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to boiling. Reduce heat and simmer, covered, 1 hour longer, stirring occasionally. Cook spaghetti to al dente; drain.
To Serve: Place spaghetti on serving dish. Top with meatballs and sauce; sprinkle with cheese.
Serves:4 to 6
"The girls tackle their spaghetti and meatballs with hands, forks and aplomb.."-anon
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