This is for Jeri Bracey who I take water aerobics with at the YMCA. This would be good to come home to on a cold rainy day like today.
1 (3lb.) sirloin tip roast-trimmed
2 Tbsp. canola oil
4 lg. carrots, cut in 2-inch pieces
3 potatoes, cut in 1 1/2-inch cubes
1 medium onion, minced
3 cups water
1 (10oz.) can beef broth
1 (8oz.) can tomato sauce
1 cup dry red wine
1 tsp. sugar
1 tsp. hot sauce
3/4 tsp. salt
Brown roast on all sides in hot oil in large pot. Remove and cut in to 3 equal pieces. Place in Crock-pot. Add vegetables and remaining ingredients which have been mixed together. Cook on HIGH 2 hours; reduce heat to LOW and cook 7 more hours. Remove meat from crock and shred with two forks, return to pot with veggies and sauce.
Would be very good with a cake of my Mama Joe's Cornbread which you can find in the recipe group.
" Nothing is more memorable than a smell. One scent can be unexpected, momentary and fleeting, yet conjure up a childhood summer beside a lake in the mountains; another, a moonlit beach; a third, a family dinner of pot roast and sweet potatoes during a myrtle-mad August in a Midwestern town. Smells detonate softly in our memory like poignant land mines hidden under the weedy mass of years. Hit a tripwire of smell and memories explode all at once. A complex vision leaps out of the undergrowth." ~Diane Ackerman, A Natural History of the Senses
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.
Wednesday, January 6, 2010
DADDY'S GONE A HUNTING
A lady by the name of Agnes Routh contacted me years ago when I had my Herb & Vitamin shop in Linville and said she had a cookbook that she had put together herself and wanted me to have a copy. She had signed it as follows-"To Adele, hope you enjoy this as much as I have reading your column over the years."-Agnes Routh.
I do know that she had a home in Land Harbors but I have not heard from her since. Her cookbook is a large spiral bound collection of years worth of collecting recipes from all areas of life. I treasure it beyond words and would like to share with you one of my columns that she had included in her book which I had submitted to the Avery Journal years ago. If anybody out there knows of this lady please share your information with me.
"This article was taken from the Avery Journal, Newland, NC and I thought it was amusing and also priceless, as where else would you find these mountain recipes!"-Agnes Routh
"The sport of game hunting is perhaps more active in the South than any other part of our country. It is bred down through the generations and has been a way of life and of supplying meat for the table for hundreds of years.
If you've never eaten a stewed squirrel which was prepared by your grandmother on a wood stove, not to mention the delectable cake of cornbread in the oven, and a pot of soupy rice-just waiting for a pat of butter and a lump of sugar-warming on the back of the stove, then you've certainly missed out on what the mountaineers experienced growing up in the Southern Appalachian mountains.
Following are game recipes which the cook can use to create savory dishes from the rewards of the hunt.
STEWED SQUIRREL
I fondly remember my great uncle, Thomas Wright, bringing my grandmother wild squirrels (shot and cleaned of course), which she would promptly put in a pot and the ending result was something out of the ordinary. I can taste the delicious and tender meat just thinking about it. If he brought more than she could use, she put the extra in a milk carton, covered them with water, and put them in the freezer.
2 young squirrels-dressed
1 1/2 tsp. lard
1 qt. water
1/2 tsp. salt
1/4 tsp. pepper
dash of red pepper
2 tsp. flour
Cut each squirrel into 8 pieces. Brown in large pot in lard until lightly browned. Add water and seasonings; stir well. Cover and bring to a boil. Add a small amount of hot liquid to flour, stirring to make a paste. Add to pot; stirring until blended. Reduce heat; cover and simmer 1 hour or until squirrel is tender.
ROAST "ROBERS MASK" with SWEET POTATO STUFFING
The raccoon is a carnivorous mammal, found throughout North America. It was a much used food during the pioneer days and is still considered good game by many people today. Coons feed on fruits, vegetables, fish, frogs, birds, and other small animals. It is related to the Asian Panda. The meat is dark and the fat strong in flavor and odor. To improve the flavor of a dressed raccoon, wrap tightly in foil and refrigerate for 5 to 6 days.
1 dressed raccoon (4 to 5 lb.)
4 tsp. salt
3 cups mashed sweet potatoes
3/4 cup seedless raisins
2 1/2 cups soft bread crumbs
1 3/4 cups peeled, diced apples
1/4 cup corn syrup
1/4 cup butter, melted
1/4 tsp. pepper
From the raccoon remove the waxy nodules, commonly referred to as "kernals" from under each fat leg and on either side of the spine in the small of the back. Wash thoroughly and dry.
Remove part of the fat, leaving just enough to cover the carcass in a thin layer. Sprinkle 1 tsp. of salt inside body. Fill with a mixture of 2 tsp. salt and remaining ingredients except pepper. Skewer the vent by inserting several toothpicks through the skin from side-to-side. Lace with string, tying the ends securely. Fasten both the hind legs and the forelegs with toothpicks and string. If there are any lean parts on the outside of the body, fasten a small piece of the surplus fat to this part with a toothpick.
Sprinkle with remaining teaspoon salt and pepper. Place on side on greased rack in shallow baking pan and roast in preheated slow oven (325) degrees for 45 minutes per pound. Turn when half done. Serves 6 to 8.
BEAR MARINADE
The glossy black bear of our region enjoys berries, fruit, vegetables, honey and small game. The flesh is rich, sweet, and delicious. It should be hung and marinated to get the best results.
Mix 1 cup vinegar and 1 qt. of dry white wine. Add 2 sliced onions, 2 sliced carrots, 1 bunch of coursely chopped celery, 1 large clove mashed garlic, 2 bay leaves, 16 bruised peppercorns, 1/2 teaspoon dried tarragon and 1 tablespoon salt. Bring to a boil, boil 1 minute then cool. Turn the meat occasionally during the marinating.
BEAR STEAK
Marinate a 4 1/2 lb. slice of bear loin for at least 24 hours, dry it well. Rub a mashed clove of garlic on a heated platter. Make a paste of 3 Tbsp. butter, 3 Tbsp. finely minced chives, 1 tsp. Dijon mustard, 1 1/2 Tbsp. tomato paste, and a dash of Worcestershire sauce. Cover the platter with this paste and add a thick layer of onion smothered in butter. Season with 1/2 tsp. salt, pepper, and a little paprika. Keep the platter hot. Sear the bear steak well on both sides over a high flame. Reduce the flame and broil to desired doneness, basting frequently with melted butter. Dust the steak with salt and pepper and serve on the platter, topped with mushroom caps sauted in brown butter and sprinkle with parsley.
"Every creatures stalks some other, and catches it, and is caught." ~Mignon McLaughlin, The Neurotic's Notebook, 1960
I do know that she had a home in Land Harbors but I have not heard from her since. Her cookbook is a large spiral bound collection of years worth of collecting recipes from all areas of life. I treasure it beyond words and would like to share with you one of my columns that she had included in her book which I had submitted to the Avery Journal years ago. If anybody out there knows of this lady please share your information with me.
"This article was taken from the Avery Journal, Newland, NC and I thought it was amusing and also priceless, as where else would you find these mountain recipes!"-Agnes Routh
"The sport of game hunting is perhaps more active in the South than any other part of our country. It is bred down through the generations and has been a way of life and of supplying meat for the table for hundreds of years.
If you've never eaten a stewed squirrel which was prepared by your grandmother on a wood stove, not to mention the delectable cake of cornbread in the oven, and a pot of soupy rice-just waiting for a pat of butter and a lump of sugar-warming on the back of the stove, then you've certainly missed out on what the mountaineers experienced growing up in the Southern Appalachian mountains.
Following are game recipes which the cook can use to create savory dishes from the rewards of the hunt.
I fondly remember my great uncle, Thomas Wright, bringing my grandmother wild squirrels (shot and cleaned of course), which she would promptly put in a pot and the ending result was something out of the ordinary. I can taste the delicious and tender meat just thinking about it. If he brought more than she could use, she put the extra in a milk carton, covered them with water, and put them in the freezer.
2 young squirrels-dressed
1 1/2 tsp. lard
1 qt. water
1/2 tsp. salt
1/4 tsp. pepper
dash of red pepper
2 tsp. flour
Cut each squirrel into 8 pieces. Brown in large pot in lard until lightly browned. Add water and seasonings; stir well. Cover and bring to a boil. Add a small amount of hot liquid to flour, stirring to make a paste. Add to pot; stirring until blended. Reduce heat; cover and simmer 1 hour or until squirrel is tender.
ROAST "ROBERS MASK" with SWEET POTATO STUFFING
The raccoon is a carnivorous mammal, found throughout North America. It was a much used food during the pioneer days and is still considered good game by many people today. Coons feed on fruits, vegetables, fish, frogs, birds, and other small animals. It is related to the Asian Panda. The meat is dark and the fat strong in flavor and odor. To improve the flavor of a dressed raccoon, wrap tightly in foil and refrigerate for 5 to 6 days.
1 dressed raccoon (4 to 5 lb.)
4 tsp. salt
3 cups mashed sweet potatoes
3/4 cup seedless raisins
2 1/2 cups soft bread crumbs
1 3/4 cups peeled, diced apples
1/4 cup corn syrup
1/4 cup butter, melted
1/4 tsp. pepper
From the raccoon remove the waxy nodules, commonly referred to as "kernals" from under each fat leg and on either side of the spine in the small of the back. Wash thoroughly and dry.
Remove part of the fat, leaving just enough to cover the carcass in a thin layer. Sprinkle 1 tsp. of salt inside body. Fill with a mixture of 2 tsp. salt and remaining ingredients except pepper. Skewer the vent by inserting several toothpicks through the skin from side-to-side. Lace with string, tying the ends securely. Fasten both the hind legs and the forelegs with toothpicks and string. If there are any lean parts on the outside of the body, fasten a small piece of the surplus fat to this part with a toothpick.
Sprinkle with remaining teaspoon salt and pepper. Place on side on greased rack in shallow baking pan and roast in preheated slow oven (325) degrees for 45 minutes per pound. Turn when half done. Serves 6 to 8.
BEAR MARINADE
The glossy black bear of our region enjoys berries, fruit, vegetables, honey and small game. The flesh is rich, sweet, and delicious. It should be hung and marinated to get the best results.
Mix 1 cup vinegar and 1 qt. of dry white wine. Add 2 sliced onions, 2 sliced carrots, 1 bunch of coursely chopped celery, 1 large clove mashed garlic, 2 bay leaves, 16 bruised peppercorns, 1/2 teaspoon dried tarragon and 1 tablespoon salt. Bring to a boil, boil 1 minute then cool. Turn the meat occasionally during the marinating.
BEAR STEAK
Marinate a 4 1/2 lb. slice of bear loin for at least 24 hours, dry it well. Rub a mashed clove of garlic on a heated platter. Make a paste of 3 Tbsp. butter, 3 Tbsp. finely minced chives, 1 tsp. Dijon mustard, 1 1/2 Tbsp. tomato paste, and a dash of Worcestershire sauce. Cover the platter with this paste and add a thick layer of onion smothered in butter. Season with 1/2 tsp. salt, pepper, and a little paprika. Keep the platter hot. Sear the bear steak well on both sides over a high flame. Reduce the flame and broil to desired doneness, basting frequently with melted butter. Dust the steak with salt and pepper and serve on the platter, topped with mushroom caps sauted in brown butter and sprinkle with parsley.
"Every creatures stalks some other, and catches it, and is caught." ~Mignon McLaughlin, The Neurotic's Notebook, 1960
MOIST BANANA NUT BREAD
When making banana bread be sure that your bananas are very ripe. The riper the banana the moister your bread will be.
1 1/2 sticks butter, room temperature
8oz. cream cheese, softened
2 cups sugar
2 eggs
1/2 tsp. vanilla extract
1 1/2 cups mashed ripe bananas (4 or 5 )
3 cups all-purpose four
1/2 teaspoon each of baking powder, baking soda, and salt
2 cups chopped pecans or walnuts
Preheat oven to 350 degrees. Grease 2 (4X8)-inch loaf pans with butter.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat the eggs in one at a time. Stir in the vanilla and mashed bananas. Mix together the dry ingredients and add to banana mixture. Fold in nuts. Bake for 1 hour. Insert a toothpick into bread and if it comes out clean remove bread from oven. Top with:
ORANGE GLAZE
1 cup confectioner's sugar
3 tablespoons orange juice
1 teaspoon grated orange peel
Whisk ingredients together and pour over loaf in pan. Allow to sit for 15 minutes or so and remove from pan.
"I know you have your hands full with the babies, so I made you some banana bread."~Marge from the Simpson's
1 1/2 sticks butter, room temperature
8oz. cream cheese, softened
2 cups sugar
2 eggs
1/2 tsp. vanilla extract
1 1/2 cups mashed ripe bananas (4 or 5 )
3 cups all-purpose four
1/2 teaspoon each of baking powder, baking soda, and salt
2 cups chopped pecans or walnuts
Preheat oven to 350 degrees. Grease 2 (4X8)-inch loaf pans with butter.
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat the eggs in one at a time. Stir in the vanilla and mashed bananas. Mix together the dry ingredients and add to banana mixture. Fold in nuts. Bake for 1 hour. Insert a toothpick into bread and if it comes out clean remove bread from oven. Top with:
ORANGE GLAZE
1 cup confectioner's sugar
3 tablespoons orange juice
1 teaspoon grated orange peel
Whisk ingredients together and pour over loaf in pan. Allow to sit for 15 minutes or so and remove from pan.
"I know you have your hands full with the babies, so I made you some banana bread."~Marge from the Simpson's
Tuesday, January 5, 2010
OLD-FASHIONED CHICKEN NOODLE SOUP
Feeling a little under the weather? Mama Joe always said that Chicken Soup was good for whatever ails you. I tend to agree. Just the simple act of breathing in the hot vapor of a cup of chicken soup can help clear up congestion. Scientists render words such as anti-inflammatory, chemically resembling, therapeutic...you name it, they have a word for it. Whatever the case, I'll take a cup of this satisfying comfort, whatever the weather.
16 cups chicken broth
1 (3 to 4 lb.) chicken, cut into 8 pieces
1/2 cup chopped sweet onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8oz. wide egg noodles
1/2 cup finely chopped fresh parsley
Combine chicken broth and chicken in large heavy pot.Bring to boil, reduce heat; cover partially and simmer until chicken is cooked through, about 25 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones. Chop meat into bite-size pieces. Spoon fat off top of broth. (Can be prepared 1 day ahead to this point. Refrigerate meat and broth separately. Skim fat from broth when ready to finish soup.)
Return broth to simmer. Add onion, carrots and celery. Simmer for about 10 minutes, until vegetables are softened.
Melt the 2 tablespoons of butter in skillet over medium-high heat. Add mushrooms and saute just until beginning to brown, about 5 minutes. Stir in lemon juice and add to broth. Stir in noodles, parsley, and chicken. Simmer just until noodles are tender, about 5 minutes. Season to taste with salt and pepper.
Serves: 12
On a cold winter day this soup practically turns into a meal by itself.
"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give you a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who is also capable of doing honor to your richest table and impressing your most demanding guests?...Soup does its loyal best, no matter what dignified conditions are imposed upon it. But soup knows the difference. Soup is sensitive. You don't catch steak hanging around when you're poor and sick, do you?"~Judith Martin
16 cups chicken broth
1 (3 to 4 lb.) chicken, cut into 8 pieces
1/2 cup chopped sweet onion
2 carrots, peeled, thinly sliced
2 celery stalks, sliced
2 tablespoons butter
1 cup sliced mushrooms
1 tablespoon fresh lemon juice
8oz. wide egg noodles
1/2 cup finely chopped fresh parsley
Combine chicken broth and chicken in large heavy pot.Bring to boil, reduce heat; cover partially and simmer until chicken is cooked through, about 25 minutes. Using tongs, transfer chicken to large bowl. Cool chicken and broth slightly. Discard skin and bones. Chop meat into bite-size pieces. Spoon fat off top of broth. (Can be prepared 1 day ahead to this point. Refrigerate meat and broth separately. Skim fat from broth when ready to finish soup.)
Return broth to simmer. Add onion, carrots and celery. Simmer for about 10 minutes, until vegetables are softened.
Melt the 2 tablespoons of butter in skillet over medium-high heat. Add mushrooms and saute just until beginning to brown, about 5 minutes. Stir in lemon juice and add to broth. Stir in noodles, parsley, and chicken. Simmer just until noodles are tender, about 5 minutes. Season to taste with salt and pepper.
Serves: 12
On a cold winter day this soup practically turns into a meal by itself.
"Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give you a hearty sustenance and cheer? Who warms you in the winter and cools you in the summer? Yet who is also capable of doing honor to your richest table and impressing your most demanding guests?...Soup does its loyal best, no matter what dignified conditions are imposed upon it. But soup knows the difference. Soup is sensitive. You don't catch steak hanging around when you're poor and sick, do you?"~Judith Martin
CHUNKS OF SNOW
CHUNKS OF SNOW
I simply adore macadamia nuts and dried cranberries. One taste of this easy candy and you will too.
1 lb. vanilla bark coating squares, chopped
1 (3.5oz.) jar macadamia nuts
1 (6oz.) pkg. sweetened dried cranberries (Craisins)
Melt coating in a saucepan over low heat, stirring constantly.
Remove from heat; stir in nuts and dried cranberries. Spread over a lightly greased baking sheet. Cool. Break into pieces. Makes 1 1/2 lbs.
" How did it happen that their lips came together? How does it happen that birds sing, that snow melts, that the rose unfolds, that the dawn whitens behind the stark shapes of trees on the quivering summit of the hill? A kiss, and all was said." ~Victor Hugo
I simply adore macadamia nuts and dried cranberries. One taste of this easy candy and you will too.
1 lb. vanilla bark coating squares, chopped
1 (3.5oz.) jar macadamia nuts
1 (6oz.) pkg. sweetened dried cranberries (Craisins)
Melt coating in a saucepan over low heat, stirring constantly.
Remove from heat; stir in nuts and dried cranberries. Spread over a lightly greased baking sheet. Cool. Break into pieces. Makes 1 1/2 lbs.
" How did it happen that their lips came together? How does it happen that birds sing, that snow melts, that the rose unfolds, that the dawn whitens behind the stark shapes of trees on the quivering summit of the hill? A kiss, and all was said." ~Victor Hugo
APPLEJACK ONION SOUP
" I had rather munch a crust of brown bread and an onion in a corner, without ado or ceremony, than feed...at another man's table, where I am forced to chew slowly, drink little, wipe my mouth every minute, and cannot sneeze or cough, or do other things that are the priviledges of liberty and solitude."~Miguel De Cervantes
4 large sweet onions, chopped
1 stick butter, melted
1 cup dry white wine, such as Chablis
2 (10 1/2 oz.) cans beef broth, dilute with 1 can water
1/3 cup applejack brandy
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
2 bay leaves
1 or 2 cloves garlic, crushed
toasted wheat bread
1 cup grated Gruyere or Swiss cheese
Saute onion in butter in a Dutch oven until tender. Add wine: cook over high heat 10 minutes or until liquid evaporates, stirring frequently.
Stir in beef broth through garlic. Cook over medium heat 30 minutes. Remove and discard bay leaf.
Place 8 ovenproof serving bowls on a baking sheet. Ladle soup into bowls. Top each serving with slice of toast and sprinkle with grated cheese. Broil 6 inches from heat 3 minutes or until cheese melts. Watch carefully. Serve immediately.
Yield: 8 cups
4 large sweet onions, chopped
1 stick butter, melted
1 cup dry white wine, such as Chablis
2 (10 1/2 oz.) cans beef broth, dilute with 1 can water
1/3 cup applejack brandy
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
2 bay leaves
1 or 2 cloves garlic, crushed
toasted wheat bread
1 cup grated Gruyere or Swiss cheese
Saute onion in butter in a Dutch oven until tender. Add wine: cook over high heat 10 minutes or until liquid evaporates, stirring frequently.
Stir in beef broth through garlic. Cook over medium heat 30 minutes. Remove and discard bay leaf.
Place 8 ovenproof serving bowls on a baking sheet. Ladle soup into bowls. Top each serving with slice of toast and sprinkle with grated cheese. Broil 6 inches from heat 3 minutes or until cheese melts. Watch carefully. Serve immediately.
Yield: 8 cups
DUTCH PEA SOUP
If you're thinking that you don't like pea soup, then you might want to reconsider your opinion. This is the best pea soup I've ever had!
3 lbs. pork spareribs
1 lb. dried split peas
2 qts. water
1/2 cup chopped onion
1 tablespoon salt
1/4 teaspoon black pepper
1 16oz. can dieced tomatoes
2 cups chopped cabbage
1/2 teaspoon celery seed
1/2 teaspoon thyme
Cut spareribs into serving pieces. Place spareribs, peas, water, onion, salt and pepper in your largest pot. Cover and bring to a boil. Simmer 2 hours. Cool, then chill in refrigerator 6 hours or more to allow fat to harden. Remove fat and bones and discard. Add remaining ingredients, cover and bring to a boil. Simmer 30 minutes or until cabbage is tender.
Serves: 8 to 10
"In the vegetable world, there is nothing so innocent, so confiding in its expression, as the small green face of the freshly shelled green pea. Asparagus is pushing and bossy, lettuce is loud and blowsy, radishes are gay and playful, but the little green pea is so helpless and friendly that it makes really sensitive stomachs suffer to see how he is treated in the average home. Fling him into the water and let him boil-and that's that."~William Wallace Irwin
3 lbs. pork spareribs
1 lb. dried split peas
2 qts. water
1/2 cup chopped onion
1 tablespoon salt
1/4 teaspoon black pepper
1 16oz. can dieced tomatoes
2 cups chopped cabbage
1/2 teaspoon celery seed
1/2 teaspoon thyme
Cut spareribs into serving pieces. Place spareribs, peas, water, onion, salt and pepper in your largest pot. Cover and bring to a boil. Simmer 2 hours. Cool, then chill in refrigerator 6 hours or more to allow fat to harden. Remove fat and bones and discard. Add remaining ingredients, cover and bring to a boil. Simmer 30 minutes or until cabbage is tender.
Serves: 8 to 10
"In the vegetable world, there is nothing so innocent, so confiding in its expression, as the small green face of the freshly shelled green pea. Asparagus is pushing and bossy, lettuce is loud and blowsy, radishes are gay and playful, but the little green pea is so helpless and friendly that it makes really sensitive stomachs suffer to see how he is treated in the average home. Fling him into the water and let him boil-and that's that."~William Wallace Irwin
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