COOKING WITH ADELE-PRESERVING SUMMER IN A MASON JAR-MAMA JOE'S BEST PICKLING RECIPES; From the Avery Post Newspaper, September 12, 2001; By Adele Forbes

A simple pleasure in life, canning in todays modern world of convenience has become more of a hobby than a necessity, as it was in days gone by.
I use to love to go into my grandparents damp and musty cellar under the house when I was growing up and stand and marvel at the number and varieties of jars filled with every imaginable shape and color of the earths bounty.
My grandfather had a garden on each side of the house and they were his pride and joy. You name it, he grew it. He loved to share with others what he had helped the land to produce. He was a tall, handsome, gentle, yet firm man, who always worked in the garden wearing a long sleeve khaki shirt and pants, complete with a tie and wide-brimmed hat. It didn't matter how hot the weather was, his attire never wavered. The grandchildrens job was to keep the rows weeded. I hated it with a passion. That may possibly be the reason he always sent me back to do mine over.
His wife, my Mama Joe, canned each and everyday it seemed the entire summer long. Whatever was "coming off" got "worked up" and then put in a mason jar. My sister Nan and brother Bill and myself got to help "tote" the jars to the cellar and line them up in orderly rows. These are precious memories to an old country girl who has not forgotten where she came from.
"His house was perfect, whether you like food, or sleep, or work, or storytelling, or singing, or just sitting and thinking best, or a pleasant mixture of them all."~J.R.R.

QUICK APPLE BUTTER

This was my Mama Joe's recipe and she had written on it: Arlene's Receipt-verry verry good-made my first in 1978." (Arlene being Mama Joe's brother Thomas Wright's wife.) It is simple to make and wonderful on a hot buttered biscuit-or use it to make an old-timey stack cake.

13 cups applesauce
12 cups sugar
2 boxes strawberry jello
1/4 cup vinegar

Have applesauce bubbling hot. Stir in sugar. When well dissolved, pour in vinegar, bring all to a bubbly boil. Stir frequently. Have jars ready and can. (15 to 20 minutes in a boiling bath).

PEGGY TRICE'S PEPPER RELISH

This also came from Mama Joe's handwritten recipe books which I inherited. It was dated 1975 and she had written on it 'verry good" as well. Serve with soup beans and cornbread.

8 red sweet peppers
8 green sweet peppers
3 lbs. cabbage
2 hot peppers
1 gallon green tomatoes
1 pint onions

Chop all ingredients and sprinkle with 1/4 cup salt. Let stand overnight. Next day: drain off salt water, add enough boiling water to cover. Boil 5 minutes, let cool.
Squeeze out with hands. Add 1/2 gallon vinegar and 8 pounds sugar. Let come to boil. Add while boiling 1 cup cornstarch, 1 tablespoon dry mustard, 2 1/2 tablespoons tumeric, 1 tablespoon white mustard seed, 1/2 teaspoon celery seed and 1 gallon cucumbers, cut fine. Pack in jars and seal.

DILL PICKLES

My Mama Joe was known far and wide for her dill pickles. My grandfather, Paul Madison Vance, whom we affectionately called "Buddy", delivered them to friends all over Newland and they were considered a rare treat to recieve. This recipe is written in her own words. she had evidently written it out for my mother Dot, or her sister Nan.

"Alma's receipt-good! good! Put cucumbers in jars. Place a half head of dill in bottom of jar first then add the rest of dill down side & on top of jar after packed.
Dissolve 1 1/2 cups salt in 13 cups boiling water and 1 cup vinegar. Bring this to a boil and pour over cucumbers and seal. If dill heads are not large use two small heads. Use new lids and tighten just like other canning-use my quart jars-and most all my jars have new rings but get new lids-and you can get dill at Howard Turbyfill's mothers at Elk Park. June Lecka got mine for me some 2 years ago. Split cucumbers almost into if they are from 4-inches and over."

POOR OLD HARVEY'S MUSTARD PICKLES

"Poor Old Harvey" was my Mama Joe's brother. He was a true character.

1 gallon vinegar
1 cup yellow prepared mustard
1 cup salt
1 cup sugar
1 teaspoon saccharin

Mix all together and pour over cucumbers-do not heat-can add hot peppers if desired.

SOUR SALLIES

"Myrtle Hodges Receipt-1968"
1 quart water
1 cup vinegar
1/4 cup pickling salt

Mix together and pour over cucumbers. Process 20 minutes in hot water bath-can add a hot pepper.

PICKLED CORN

Dated "1949-Miss Molly Braswell's Receipt"
Cook corn on cob; when done, cool. Then place in stone jar. Pour cold water over corn; add enough salt to taste. Put weight on it and place in a very warm place. It will pickle in about two weeks. If a scum comes on it, take it off. Leave corn in the same water and use right out of the jar. Heat and serve.

"Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment."~Elizabeth David

GREAT NEWS!!! MY BLOG HAS BEEN ACCEPTED INTO THE foodieblogroll.com

I am so excited...my blog has been excepted into the foodieblogroll.com family of blogs...it is the place to be of food blogs...i am so beside of myself. Sometime tonight the process will be complete and i will become part of the team. Visit my blog and take a look at the foodieblogroll widget..it will also be available tonight to use for all of you.

DADDY'S GONE A HUNTING (Taken from the Avery Journal, Thursday Oct.17th, 1991) By Adele Forbes

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 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 to me was a glorious part of 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 extras in a milk carton, covered them with water, and them in the freezer.

2 young squirrels-dressed
1 1/2 teaspoons Crisco shortening
1 quart water
1/2 teaspoon salt
1/4 teaspoon pepper
dash of red pepper
2 teaspoons flour

Cut each squirrel into 8 pieces. Brown in a large pot in shortening 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.
Yield: 8 servings

BEAR MARINADE

The glossy black bear of our region enjoys berries, fruit, vegetables, honey, and small game, and the flesh is rich, sweet and delicious. It should be hung and marinated to get the best results.

Mix 1 cup vinegar and 1 quart dry white wine. Add 2 onions-sliced, 2 carrots-shredded, 1 bunch of celery-coarsely chopped, 6 shallots-finely chopped, 1 large clove garlic-mashed, 2 large bay leaves, 16 peppercorns-bruised, 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 tablespoons butter, 3 tablespoons finely minced chives, 1 teaspoon Dijon mustard, 1 1/2 tablespoons 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 teaspoon 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 sauteed in brown butter and sprinkled with parsley.

SAUTEED PHEASANT

A highly prized and beautiful game bird, the pheasant should be hung for four days in warm weather or 10 days in cold weather, to bring out the succulent, rich flavor of the bird, which is somewhere between poultry and venison, and possibly better than either. When the tail feathers can be easily plucked, it is ready for cooking. Since the bird is naturally lean, it should be covered in fat before cooking.

Singe bird and cut into serving pieces. Fry bacon, or use cooking oil as grease, and saute bird, turning frequently, until well browned. Add 1 to 2 sliced onions and salt and pepper to taste. Add 1 cup dry white wine, cover, and reduce the heat. Simmer for 30 minutes to 1 hour; test by sticking fork into leg joint to make sure bird is tender. Serve with wild rice, cranberry relish and fresh kale.

ROAST "ROBBERS 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 tot he 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 (4-5 lbs.), 4 teaspoons 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 melted butter, 1/4 teaspoon 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 meat thoroughly and dry. Remove part of the fat, leaving just enough to cover the carcass with a thin layer of fat. Sprinkle 1 teaspoon salt inside body. Fill with mixture of 2 teaspoons 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 hindlegs and 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 1 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

"To everything there is a season. and a time to every purpose under the heaven."~Ecclesiastes 3:1

PEACH PECAN PIE

Fresh peaches and pecans in a pie...say "my my".
1/4 cup butter or margarine
1/4 cup sugar
2 tablespoons flour
1/2 cup light corn syrup
1/4 tsp. salt
3 eggs
1 1/2 cups diced fresh peaches
1 unbaked 9-inch pie shell

 Cream butter, sugar and flour together. Add syrup and salt, mixing well. Beat in eggs, one at a time, just until blended in. Add peaches and pour into pie shell. Sprinkle with  Pecan Topping.

1/2 cup flour
1/4 cup brown sugar
2 Tbsp. butter

1/2 cup chopped pecans

Combine flour and brown sugar. Work in butter with a fork until crumbly, add pecans. Sprinkle over top of pie. Bake at 400 degrees for 35 minutes or until set in center of pie.

"When the moon hits your eye like a peach pecan pie that's amore."~me

REUBEN ROLLUPS

If you love a Reuben sandwich then these individual rollups should flip your trigger!

8 oz. can crescent rolls
cooking spray
Thousand Island dressing
4 oz. corned beef deli

4 to 8 slices Swiss cheese
sauerkraut, shredded canned, drained and squeezed dry

1/2 teaspoon caraway seeds

 Preheat oven to 375°. Unroll dough onto a baking sheet coated with cooking spray; separate dough into 4 rectangles, gently pressing perforations down center of rectangles to seal. Spread Thousand Island dressing over each rectangle. Layer 1 slice corned beef, 1 or 2 slices cheese and 2 tablespoons sauerkraut on each rectangle; sprinkle each with 1/8 teaspoon caraway seeds. Roll up each rectangle, starting with short edge,  pinch seam to seal. Using a serrated knife, cut each roll evenly into 4 slices. Place slices, cut sides up, on pan.. Bake at 375° for 12 to 15 minutes or until golden and  puffed. Cool on pan a few minutes. Serve warm with additional Thousand Island dressing.
Yield: 16 Rollups

"I never met a Reuben I didn't like."~Adele Forbes

REMEMBERING SHANNON PHILLIPS

Larry D. Sudderth Via Shannon Phillips: Had to share this with all of you who loved Shannon... Around Christmas time one year when Shannon worked at the dumpsite, I took my trash out. While I was there someone brought Shannon a fruit cake. She was very kind to the lady and thanked her. When the lady left Shannon asked me if I liked fruitcake. I said yes and she handed it to me and said "Merry Christmas". I told her I couldn't take it because that lady just gave it to her. She said "Take the damn thing. This is my fourth fruitcake today and I have three more at the house. It ain't that I'm not grateful but damn. If you are gonna give me something make it something I can get my teeth into like a ribeye steak." I went home with the cake and told Diane about it. The next day I showed up with the ribeye and baked potato. She said "Damn Mr. Sudderth, You are a man after my heart and stomach." Every time I took the trash off after that she wanted to know where her "other" steak was. Just thought I would share this. Her wit will be dearly missed.

Adele Daniels Forbes Shannon = a jewel in the rough...

Kandi Lynn Butler sounds about right for her lol

Mary Beth McGuire Shell Shannon told it just like it was. There was no beating around the bush

Adele Daniels Forbes Larry..thank you so much for sharing! Anyone else out there with a Shannon tale to tell, please do so here and I will see that it gets to my blog for keepsakes for us all to enjoy and remember her for the wonderful and unique creature that she was.

Natalie Puckett Buchanan thats great....

Sherry Fletcher I pulled up one day with all kinds of stuff to unload out of the back of my Dad's truck. Please understand, my Dad and Shannon were great buddies. Shannon said, "what is all that damn stuff in the back of your Daddy's truck? Look at all that dirt! You'd better clean that - - - - off there before you take that back to him!"

Robin Vance Greene i don't sleep very well sometimes at night and shan would always be up when i got on the computer-2 a.m. and mary nell tucker happened to be on fb that one night and suggested that we all get together and go to wal mart, being that it stayed open 24/7-mary nell said she would wear her pink panther pj's and i had bought me a pair of leo "leopard britches" as i called them at the thrift store, and said i would wear them. shan said she wouldn't go with us if we were dressed like that! then we decided to start a new "club" nite owl asses club-which consisted of just us 3- because all the "normal people" were sleeping at that time of morning!! shan and i shared alot of conversations and thoughts on fb in the wee early a.m. hours! we always teased each other about our cats-she wanted ted and i wanted maggie-but neither one of us would give in! i miss her so bad~just seems like i could pick up the phone right now and call her and she would answer in her cheerful way. she always could come up with something to cheer you up.

Martha Hicks She visited me and mom when mom was in the hospital in Feb. She brought mom an angel made out of a tin can-was so neat and kind...I will miss her down right boldness, wit and humor!

Natalie Puckett Buchanan This was on a more serious side...my grandparents committed suicide and so had her brother..we got talking one night about this and we talked for over 2 hrs...she told me it was one of her first times of really opening up and talking about davids death...it was a great emotional and funny talk..but I've always just had such a special bond with shannon...breaks my heart and make you laugh. RIP shan-gone but not forgotten♥

Robin Vance Greene and you never had to wonder what shan was thinking-cause she'd sure tell ya!

Adele Daniels Forbes ‎@Robin...the three of us were and are soul sisters! She is looking down on us and smiling....I just know it!

Robin Vance Greene i know she is to, adele. i can feel my granny that passed away almost 4 years watching me. i know she is with me, and i know shan is, too.

Robin Vance Greene i also remember when she worked @ linville-i didn't really know her that well then. somebody from out of state had left 2 new cat carriers there and shan had them sitting on the porch and i asked her if she was trying to catch a "wild" animal. she said no, but asked if i wanted the carriers and i took them. she was so giving and considerate of others. i know this might not seem like a big deal, but i think that's when our friendship struck up.

Robin Vance Greene

i'm so flooded with memories of shan-i don't know where to start-here are a few more: she would tease me for eating cottage cheese and tomato on my burger all the time. said she hated cottage cheese-i told her not to knock it till she tried... it! and then one time i was looking for "coconut liners" for my hanging baskets and she thought i was crazy-that there was no such thing-so she asked miss helen what a coconut liner was and this was miss helen's exact words:"shannie pooh, that's something you line your baskets with!"

Robin Vance Greene i talked to moma earlier, and she shared this with me: shannon was working at the old pharmacy where cvs is now, and moma said she didn't know her too well, but shan came in one day and had moma a gift-just to let her know she was a good friend. it was one of those "mary's moo moo's" collection and said "i love moo" on it. she still has that after all these years have passed. just goes to show you how kind hearted she was-didn't matter if she had just met you. she was so kind and thoughtful.

March Terrell Henley

As Donny was pulling away in his truck after emptying the Tartan's trash, I pulled up in my truck with the trash from Henry's and she pointed to the sign that said something about not being for commercial use...I ignored her and put our tra...sh in the dumpsters and when I went back to the truck to get some trash out of the front and hand swept some scraps from the back she screamed, "THIS AIN"T NO CAR WASH!" I waved and left. She pulled the fruitcake stunt on us when we used to regularly bring cookies on a paper plate.

"She is a friend of mind. She gather me, man. The pieces I am, she gather them and give them back to me in all the right order. It's good, you know, when you got a woman who is a friend of your mind." ~Toni Morrison, Beloved

APPLE BROWN BETTY

Stop! Don't throw away those leftover biscuits...use them in this soul-warming dessert. Dictionary.com defines it as follows:

a baked pudding, made with layers of sweetened and spiced apples, brown sugar, and buttered crumbs. It's origin dates back to Colonial America, thus making it as American as apple pie. 1/2 stick butter 3 cups crumbled biscuits 10 cooking apples, peeled, cored, sliced 1 cup water 1 cup sugar 1/2 teaspoon cinnamon 2 tablespoons butter 3 tablespoons brown sugar Melt the 1/2 stick butter in skillet over medium heat, add biscuit crumbs and cook, stirring constantly until lightly browned. Set aside. Place apples in large pot, add water and bring to a boil. cover, reduce heat, and simmer until apples are tender; drain. Mash apples until pulpy; add sugar and cinnamon. Alternate layers of apple mixture and biscuit crumbs in a 9-inch baking dish, beginning with apple mixture and ending with crumbs. Dot top with butter and sprinkle with brown sugar. Bake at 350 degrees about 15 minutes or until heated through and bubbly. Serves 8