Religion in the South
Most of the religious sects and churches in the Deep South are pretty much solemn - and right serious about what they say and do. However, there are other churches that have a lot more fun and I have been lucky enough to visit quite a few of them. (Not so lucky in some cases) A preacher by the name of Sweet Daddy Grace founded one church here. He built a beautiful church of brick and had it painted red, white and blue. Bricks white, cement lines red and the windows blue. Sweet Daddy Grace had a rock and roll band instead of an organ and when the band and choir got wound up, you could hear them blocks away.
Once, Sweet Daddy was taking up a collection during church services and during the middle of the collection he started hollering for everyone to stop everything they were doing. When it got quiet, he started talking in a calm voice; saying "I can hear the clinking of the coins you are putting in the plate and it is an offense to the Lord. It hurts his ears to hear that kind of noise. We are going to start this collection over again and this time I only want to hear the rustle of paper money going into the plate". And that is the way it was.
Another time, he preached for a month that on Easter Sunday he was going to walk on the water of Lake wheeler - on the outskirts of Raleigh. On the appointed day, his limousine pulled up near the water's edge and hundreds of people watched as his red carpet was rolled from the limo to the water. (He never walked on dirt and grass) He walked down to the water's edge and preached a rousing sermon. At the end of which he started exhorting his congregation. "Do you believe I can walk on the water? Yes Sweet Daddy we believe. Do you believe? Yes we believe!" At which point he said, "In that case, I don't have to prove it", and turned around and walked back to his limousine. That story is the absolute truth.
We have other churches here that are called Holy Rollers. During a typical service some of the congregation will get taken by the Holy Spirit and 'talk in tongues' and others will stand and shake and some will run up and down the aisle 'hooting and hollering'. If you have ever seen the church scene in the movie Blues Brothers, that is getting a little close. Unless you have been to a camp meeting in the deep south you just haven't seen anyone 'taken by the holy spirit'. Now keep in mind, we have churches down here where the members literally believe the bible passage that says to "take up serpents". They practice a religion in which they pick up not one or two, but have literally, arms full of the most deadly snakes you can imagine. Diamond back rattlers, cottonmouths and water moccasins. It is the most amazing thing I have ever seen anyone do. I don't think you could get me back in the door of one of those churches with a baseball bat.
I once went to one church where the preacher came out wearing a plaid lumberjack shirt, and brown pants tucked into knee high leather boots. Then SHE proceeded to preach a sermon in "tongues". I did not understand the first word she said. "Tongues" is when a person is 'possessed' by the Holy Spirit and speaks in gibberish. Sometimes the 'possessed' person will foam at the mouth and look as though they are having a seizure.
On the other hand, one of the most memorable churches I have ever been to was an unpainted, cypress clapboard building with no interior finish of any sort and rough pine benches to sit on. It was sitting on a small finger of dry land at the edge of a black water swamp and surrounded by Live Oaks and Spanish moss. I found that church on a Wednesday night when I got lost in the back woods of eastern NC. I never could find that church again.
Sunday, December 14, 2008
Country Ham
Country Ham
When buying a country ham, make sure that the ham is soft all over when mashed with your thumb and that the skin is not dry and hard. Allow plenty of time to prepare a country ham. It soaks and cooks for a long while. Use leftovers to make sandwiches and biscuits.
Serves about 15.
When buying a country ham, make sure that the ham is soft all over when mashed with your thumb and that the skin is not dry and hard. Allow plenty of time to prepare a country ham. It soaks and cooks for a long while. Use leftovers to make sandwiches and biscuits.
- 1 country ham (12-14 lbs)
- ½ cup molasses
- 2 tablespoons honey
- 1 cup brown sugar
- 2 tablespoons mustard
- 2 tablespoons brown sugar
Serves about 15.
Tuesday, November 11, 2008
Southern Lamb Chops
Southern Lamb Chops
- 8 lamb chops, cut thick (about 1-1 ½ inches)
- ½ cup self-rising flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 3 tablespoons cooking oil
- 1/4 cup water
- 2 tablespoons molasses
Rinse the lamb chops under cold running water, shaking off the excess water. Sprinkle both sides of the chops with the salt, pepper, and thyme. Let the chops sit for 20 minutes. Place the flour in a pan or dish and dip the chops in the flour to coat both sides; shake off any excess flour. Heat the oil in a frying pan over medium heat, add the chops and cover the pan. Let cook on both sides until brown, about 6 to 8 minutes per side. Pour off the excess fat and add the water and molasses. Cover the pan, turn off the heat, and let stand for about 20 minutes so the chops will get moist and tender. Serves 8.
Friday, October 24, 2008
Sweet Potato Casserole, Southern Style
Sweet Potato Casserole, Southern Style
Combine all the ingredients except those for the topping; mix well. Put into a 9 x 13 inch casserole dish. Mix the topping ingredients and sprinkle evenly over the potatoes. Bake in a 375 degree oven for 30-40 minutes.
Serves 8.
- 3 lbs sweet potatoes, cooked and mashed
- 1 cup sugar
- 3/4 stick butter, melted
- ½ cup milk
- 2 eggs, beaten
- 1 package lemon-flavored Kool-Aid mix
- 1 cup brown sugar
- 1 cup chopped pecans
- 1 tablespoon cinnamon
Combine all the ingredients except those for the topping; mix well. Put into a 9 x 13 inch casserole dish. Mix the topping ingredients and sprinkle evenly over the potatoes. Bake in a 375 degree oven for 30-40 minutes.
Serves 8.
Sunday, October 5, 2008
Homemade Wine
Homemade Wine
A universal wine recipe-using store bought 100% grape juice (semi-dry or somewhat sweet). This recipe yields 10 bottles (fifths) of wine like Grandma used to make – for a staggering 50 cents a bottle! No pun intended. This recipe was designed for the complete novice and for those who don’t want to give wine-making a try without having to go out and purchase a lot of equipment & supplies to get started. Of course, if you happen to own a fermentation lock and other materials, please use them.
Boil water and sugar. When cool, mix in a food-grade plastic bucket with juice and yeast. Cover with a trash bag secured with a rubber band to exclude air and contaminants. When the bubbling ceases, siphon, or gently pour into another bucket, leaving the gunk (lees) behind. In about a week, most solids will have settled out and your wine can be bottled in glass bottles or even screw-top soft drink containers. It’s better to use wine yeast because bakers yeast doesn’t settle out well – and if you shake the bottle, the wine will get cloudy. If this happens, just drink it with the lights out and no one will ever know. Enjoy!
A universal wine recipe-using store bought 100% grape juice (semi-dry or somewhat sweet). This recipe yields 10 bottles (fifths) of wine like Grandma used to make – for a staggering 50 cents a bottle! No pun intended. This recipe was designed for the complete novice and for those who don’t want to give wine-making a try without having to go out and purchase a lot of equipment & supplies to get started. Of course, if you happen to own a fermentation lock and other materials, please use them.
- 1 gallon grape juice (red or white)
- 3-1/2 lbs cane sugar
- 1 gallon water
- 1 packet wine yeast (in a pinch, bakers yeast will work)
Boil water and sugar. When cool, mix in a food-grade plastic bucket with juice and yeast. Cover with a trash bag secured with a rubber band to exclude air and contaminants. When the bubbling ceases, siphon, or gently pour into another bucket, leaving the gunk (lees) behind. In about a week, most solids will have settled out and your wine can be bottled in glass bottles or even screw-top soft drink containers. It’s better to use wine yeast because bakers yeast doesn’t settle out well – and if you shake the bottle, the wine will get cloudy. If this happens, just drink it with the lights out and no one will ever know. Enjoy!
Sautéed Liver with Peppers and Onions
Sautéed Liver with Peppers and Onions
This is messy but good! To make the liver easy to slice, spread it in a large baking pan and put it in the freezer for 20 minutes.
Put the liver slices in a bowl with 2 cups water and 1-tablespoon salt. Let soak for 5 minutes. Drain well and pat with a paper towel to dry. In a skillet, heat the butter over medium heat. Let the pan get just hot, then put in the onions and peppers. Cook, stirring, for about 3 minutes. Add the liver. Let the liver cook to your desired doneness, (usually about 5 minutes). Sprinkle with black pepper and serve on rice. Serves 4.
This is messy but good! To make the liver easy to slice, spread it in a large baking pan and put it in the freezer for 20 minutes.
- 1 lb beef or calf liver, sliced in ½ inch strips
- 1 large onion, sliced thin
- ½ stick butter or margarine, or 3 tablespoons oil
- 2 medium green peppers, de-seeded and sliced
- Black pepper to taste
Put the liver slices in a bowl with 2 cups water and 1-tablespoon salt. Let soak for 5 minutes. Drain well and pat with a paper towel to dry. In a skillet, heat the butter over medium heat. Let the pan get just hot, then put in the onions and peppers. Cook, stirring, for about 3 minutes. Add the liver. Let the liver cook to your desired doneness, (usually about 5 minutes). Sprinkle with black pepper and serve on rice. Serves 4.
Chicken and Dumplings
Chicken and Dumplings
We would get rid of an old rooster or hen with this recipe. Just put the chicken in a coop for a few days to fatten up for this old-time favorite.
Rinse the chicken under cold running water. Put it into a large pot with the bay leaf and cover with water. Let cook over medium heat until tender, about 40 minutes. Remove the chicken and set it aside. When it cools, remove the meat from the bones and chop. Skim the fat off the chicken stock, strain the stock, and return it to the pot. Add water to make 10 cups. Add the instant soup mix or broth and the butter to the stock and heat until the butter melts. Stir to mix. Take ½ cup of the stock from the pot and add 2 ice cubes to it so that it cools. Put the flour in a bowl and pour in the ½ cup cooled stock. Mix well with a fork or your fingertips to form a dough. Add a little more flour if the dough is too wet. Roll out the dough, on a floured board, thinner than pie crust (not more than 1/8 inch thick). Cut into strips and then into 1-inch pieces. Let the stock come to a boil, and then drop in pieces of dough. The dumplings will stir themselves in the boiling liquid. When you’ve finished putting the dumplings in the liquid, shake the pot. Stir the chopped chicken into the pot, reducing the heat to low. Let cook slowly for 10 minutes.
Serves 8 to 10.
We would get rid of an old rooster or hen with this recipe. Just put the chicken in a coop for a few days to fatten up for this old-time favorite.
- 1 chicken (about 5 lbs)
- 1 stick butter, cut into pieces
- 3 packets (1.5 oz each) instant chicken broth and soup mix, or 1 can (10 ½ oz) chicken broth
- ½ cup warm stock
- 2 cups all-purpose flour
- 1 bay leaf
Rinse the chicken under cold running water. Put it into a large pot with the bay leaf and cover with water. Let cook over medium heat until tender, about 40 minutes. Remove the chicken and set it aside. When it cools, remove the meat from the bones and chop. Skim the fat off the chicken stock, strain the stock, and return it to the pot. Add water to make 10 cups. Add the instant soup mix or broth and the butter to the stock and heat until the butter melts. Stir to mix. Take ½ cup of the stock from the pot and add 2 ice cubes to it so that it cools. Put the flour in a bowl and pour in the ½ cup cooled stock. Mix well with a fork or your fingertips to form a dough. Add a little more flour if the dough is too wet. Roll out the dough, on a floured board, thinner than pie crust (not more than 1/8 inch thick). Cut into strips and then into 1-inch pieces. Let the stock come to a boil, and then drop in pieces of dough. The dumplings will stir themselves in the boiling liquid. When you’ve finished putting the dumplings in the liquid, shake the pot. Stir the chopped chicken into the pot, reducing the heat to low. Let cook slowly for 10 minutes.
Serves 8 to 10.
Monday, September 1, 2008
The Headless Train Conductor
The Headless Train Conductor
Getting close to Halloween brings back memories of when I was a young boy of 12 in North Carolina, I had heard tales of a ghost train that would appear on a certain stretch of railroad track close to our home, on the rare moonless night. And of the train conductor who had lost his head many years ago in a freak accident - and who's spirit was constantly searching for his head.
On one Summer night I was walking along that same railroad track - I used to walk up to the local roller skating rink to see my girlfriend a few times a week - not too far from our house. On this particular night, it was as black as ink - no moon, but millions of stars in the clear sky. As I was walking, I remember the hairs on the back of my head began to raise, as I sensed that something was not right - something was coming towards me. I instinctively jumped off the railroad tracks - like I always did many other times when a train was coming. But this time - there was no train coming - at least not like any train that I had seen before.
From the distance, I could see the beginnings of a light coming towards me - like the head lamp of a distant train. But this light was different - the light swung from side to side - not like the motionless light of a train engine. I listened for the sound of the engine - but there was no sound, only the sounds of the night - millions and millions of crickets and other various insects that fill the night in the Summer. All of a sudden it was completely silent. The swinging light got closer and closer, brighter and brighter - I had heard the legend of the headless conductor who had tragically lost his head in a horrible train accident and who was eternally looking for it to reclaim - but I didn't believe it - until now. As the light bore down on me, I covered my face with my arms - and I prayed - like I have never prayed before. I looked at it as long as I could - I never saw the headless conductor, but I saw that swinging light coming at me - swinging very hard, from the right to the left and back - and as bright as the sunlit day! The train/light went past me at an incredible rate of speed - it was over in an instant - and when I looked up, it was completely gone. All I could hear was the pounding of my heart. And then the sounds of the Summer night again.
I sat there for what seemed like hours - my heart continuing to pound. Until finally I rallied myself together and continued my journey to see my girlfriend - who, of course, did not really believe me - even though she had also heard the stories. As no one else did. But it was real - as real as you and I, my friend. I will never, ever forget that scary Summer night in North Carolina.
I truly believe in the legends, and in ghosts!
- Rick Gurkin
Getting close to Halloween brings back memories of when I was a young boy of 12 in North Carolina, I had heard tales of a ghost train that would appear on a certain stretch of railroad track close to our home, on the rare moonless night. And of the train conductor who had lost his head many years ago in a freak accident - and who's spirit was constantly searching for his head.
On one Summer night I was walking along that same railroad track - I used to walk up to the local roller skating rink to see my girlfriend a few times a week - not too far from our house. On this particular night, it was as black as ink - no moon, but millions of stars in the clear sky. As I was walking, I remember the hairs on the back of my head began to raise, as I sensed that something was not right - something was coming towards me. I instinctively jumped off the railroad tracks - like I always did many other times when a train was coming. But this time - there was no train coming - at least not like any train that I had seen before.
From the distance, I could see the beginnings of a light coming towards me - like the head lamp of a distant train. But this light was different - the light swung from side to side - not like the motionless light of a train engine. I listened for the sound of the engine - but there was no sound, only the sounds of the night - millions and millions of crickets and other various insects that fill the night in the Summer. All of a sudden it was completely silent. The swinging light got closer and closer, brighter and brighter - I had heard the legend of the headless conductor who had tragically lost his head in a horrible train accident and who was eternally looking for it to reclaim - but I didn't believe it - until now. As the light bore down on me, I covered my face with my arms - and I prayed - like I have never prayed before. I looked at it as long as I could - I never saw the headless conductor, but I saw that swinging light coming at me - swinging very hard, from the right to the left and back - and as bright as the sunlit day! The train/light went past me at an incredible rate of speed - it was over in an instant - and when I looked up, it was completely gone. All I could hear was the pounding of my heart. And then the sounds of the Summer night again.
I sat there for what seemed like hours - my heart continuing to pound. Until finally I rallied myself together and continued my journey to see my girlfriend - who, of course, did not really believe me - even though she had also heard the stories. As no one else did. But it was real - as real as you and I, my friend. I will never, ever forget that scary Summer night in North Carolina.
I truly believe in the legends, and in ghosts!
- Rick Gurkin
Southern Fried Fish
Southern Fried Fish
Serves 8.
- Whole fish (6-8 oz each is a good frying size)
- ½ half cup self-rising flour
- 2 cups self-rising cornmeal
- 1-½ cups shortening or oil (You can substitute bacon fat for part of the oil for a better taste)
Serves 8.
The Bear
The Bear
Hunting was, pretty much, a way of life for me. I started out settin snares for birds and rabbits and used slingshots for squirrels and finally traded a mess of skins for a 30-30 Winchester and used that rifle for many years. I know a lot of guys opt for the high-powered rifles nowadays, like the semi-automatic 30-06 and the 7mm's. Those are well and good, but with a good 30-30 (we pronounce that thuty-thuty), you can put the balls in a 1-inch circle at 150 yards all day long. In the swamps, if you get a shot much over 20 or 30 yards, it will be because a tree has fallen down. It is some thick in there. After several years of hunting with the thuty-thuty, I finally gave it up for a black powder rifle I made and finally gave up guns all together and hunted only with a bow and arrow. My favorite hunting area was just in the edge of the Dismal Swamps. This is in Beaufort County, North Carolina and is home to deer, bear, alligators and every kind of poisonous snake on the North American Continent. Including water moccasins, cottonmouths, coral snakes, and diamond back rattlers. I don't kill the snakes. I figure God put them here to do a job and their business ain't none of mine. I didn't worry about the gators, cause unless you got real dumb, they were no problem. Over the years I had been seeing and hunting for this one particular black bear, but rarely, if ever saw him during hunting season. This bear had a track about 6-1/2 inches across and claws about 4 inches long and I followed that track enough miles to recognize it anyplace in the swamps. Bear season is about a month after deer season starts and is only 1 week long. When I would go deer/bear hunting, I would generally stay out in the swamps until dark and then come on back to the cabin. The part of the Dismal Swamps I hunted in was about 15 miles across and a little over 30 miles long. So it would be pitch dark by the time I would walk the 2 or 3 miles out of the swamps. When I was too far out and there was much quicksand in the area I would climb up a Live Oak and spend the night in the fork of a limb. No need to bother with a light, cause you would just get confused and lost if you tried to actually see your way. I never did get lost in the swamps, but once I was mighty confused for a day. It took me most of the next day to walk back from where I finally came out. Once, I was in the swamps and a hurricane blew through. When I had walked in I was on dry land. When I came out I was wading in water up to my waist and from the edge of the swamps out to the first land that was not under water was over a mile away. My pocket watch in my bib overalls was a quarter of the way filled with water. That was a lot of rain. Just to give you an idea of how much rain can fall in a hurricane, we had a big one about 3 years ago and it flooded a lot of eastern North Carolina up to a depth of 8 feet. Over 38,000 homes were destroyed. Anyway, back to the bear. One night I had finally worked my way out of the Dismals to where the trail forked off to the left to my cabin. It was a moonlight night and I could see this big ole hound dog walking down the trail towards me. We keep getting closer and closer to each other, until he was about 10 feet from me and then he turned off the trail going up into the trees alongside the trail going to my cabin. When he made the turn I could see that it wasn't a hound at all, but it was that big ole black bear. That was a lonesome walk up that half-mile long trail. Another time I was up in a homemade tree stand out in back of the cornfield and about a mile back in the woods. Dusk is about the best time for deer hunting and it was just starting to get kinda dark when I heard a low grunt. Sometimes a deer will grunt and I got my bow and arrow ready and was peering out into the trees and brush looking as hard as I could. Couldn't see a dang thing. Kept hearing that low grunt though. About that time my tree stand kinda jumped and I looked down. There was that dang ole black bear with his paws on my tree stand looking up at me. It was not bear season and I could not legally shoot; I'm not saying that I ran out of the woods, but if that bear had managed to claw me, he would have done serious damage to my butt. Just to let me know that he was boss of the woods, the bear got to where he would either claw up the trees I had stands in or he would claw and chew up my tree stands. On two separate occasions, he drug up deer he had gotten from someplace and ate them within sight of my tree stand. That bear and I had many run ins over the years and I kinda got to where I halfway expected him to be someplace close by. I'm not going to tell about killing him. I can't think of any humorous way to tell it and to be quite truthful, I miss that bear something bad. I don’t hunt anymore.
Hunting was, pretty much, a way of life for me. I started out settin snares for birds and rabbits and used slingshots for squirrels and finally traded a mess of skins for a 30-30 Winchester and used that rifle for many years. I know a lot of guys opt for the high-powered rifles nowadays, like the semi-automatic 30-06 and the 7mm's. Those are well and good, but with a good 30-30 (we pronounce that thuty-thuty), you can put the balls in a 1-inch circle at 150 yards all day long. In the swamps, if you get a shot much over 20 or 30 yards, it will be because a tree has fallen down. It is some thick in there. After several years of hunting with the thuty-thuty, I finally gave it up for a black powder rifle I made and finally gave up guns all together and hunted only with a bow and arrow. My favorite hunting area was just in the edge of the Dismal Swamps. This is in Beaufort County, North Carolina and is home to deer, bear, alligators and every kind of poisonous snake on the North American Continent. Including water moccasins, cottonmouths, coral snakes, and diamond back rattlers. I don't kill the snakes. I figure God put them here to do a job and their business ain't none of mine. I didn't worry about the gators, cause unless you got real dumb, they were no problem. Over the years I had been seeing and hunting for this one particular black bear, but rarely, if ever saw him during hunting season. This bear had a track about 6-1/2 inches across and claws about 4 inches long and I followed that track enough miles to recognize it anyplace in the swamps. Bear season is about a month after deer season starts and is only 1 week long. When I would go deer/bear hunting, I would generally stay out in the swamps until dark and then come on back to the cabin. The part of the Dismal Swamps I hunted in was about 15 miles across and a little over 30 miles long. So it would be pitch dark by the time I would walk the 2 or 3 miles out of the swamps. When I was too far out and there was much quicksand in the area I would climb up a Live Oak and spend the night in the fork of a limb. No need to bother with a light, cause you would just get confused and lost if you tried to actually see your way. I never did get lost in the swamps, but once I was mighty confused for a day. It took me most of the next day to walk back from where I finally came out. Once, I was in the swamps and a hurricane blew through. When I had walked in I was on dry land. When I came out I was wading in water up to my waist and from the edge of the swamps out to the first land that was not under water was over a mile away. My pocket watch in my bib overalls was a quarter of the way filled with water. That was a lot of rain. Just to give you an idea of how much rain can fall in a hurricane, we had a big one about 3 years ago and it flooded a lot of eastern North Carolina up to a depth of 8 feet. Over 38,000 homes were destroyed. Anyway, back to the bear. One night I had finally worked my way out of the Dismals to where the trail forked off to the left to my cabin. It was a moonlight night and I could see this big ole hound dog walking down the trail towards me. We keep getting closer and closer to each other, until he was about 10 feet from me and then he turned off the trail going up into the trees alongside the trail going to my cabin. When he made the turn I could see that it wasn't a hound at all, but it was that big ole black bear. That was a lonesome walk up that half-mile long trail. Another time I was up in a homemade tree stand out in back of the cornfield and about a mile back in the woods. Dusk is about the best time for deer hunting and it was just starting to get kinda dark when I heard a low grunt. Sometimes a deer will grunt and I got my bow and arrow ready and was peering out into the trees and brush looking as hard as I could. Couldn't see a dang thing. Kept hearing that low grunt though. About that time my tree stand kinda jumped and I looked down. There was that dang ole black bear with his paws on my tree stand looking up at me. It was not bear season and I could not legally shoot; I'm not saying that I ran out of the woods, but if that bear had managed to claw me, he would have done serious damage to my butt. Just to let me know that he was boss of the woods, the bear got to where he would either claw up the trees I had stands in or he would claw and chew up my tree stands. On two separate occasions, he drug up deer he had gotten from someplace and ate them within sight of my tree stand. That bear and I had many run ins over the years and I kinda got to where I halfway expected him to be someplace close by. I'm not going to tell about killing him. I can't think of any humorous way to tell it and to be quite truthful, I miss that bear something bad. I don’t hunt anymore.
Country Fried Chicken
Country Fried Chicken
Use a whole fryer, cut up, or parts of your choice. It takes about 2 minutes over a medium high heat for oil to get hot enough for frying. If it smokes or pops when the chicken touches it, the oil is too hot.
In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken and parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper, and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. In a skillet, over medium heat, let the shortening get hot. It should be at 350 degrees on a thermometer, or you can test it by taking a piece of chicken and letting the corner touch the shortening: if it begins to fry, the shortening is ready. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken well-done. If you are afraid that the chicken is not done even though the batter is browned, put it in a baking pan and place it in the oven at 350 degrees for 15 minutes. Remove the liquid from the bottom of the pan, and brush the liquid over the chicken. Return the chicken to the oven and bake for 20 to 25 minutes longer or until tender. (It will be done when it feels soft when mashed).
Serves 8.
Use a whole fryer, cut up, or parts of your choice. It takes about 2 minutes over a medium high heat for oil to get hot enough for frying. If it smokes or pops when the chicken touches it, the oil is too hot.
- Chicken and parts
- ½ teaspoon salt
- 1-½ cups self-rising flour
- 1-½ cups shortening
- 1 teaspoon black pepper
In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken and parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper, and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour. In a skillet, over medium heat, let the shortening get hot. It should be at 350 degrees on a thermometer, or you can test it by taking a piece of chicken and letting the corner touch the shortening: if it begins to fry, the shortening is ready. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken well-done. If you are afraid that the chicken is not done even though the batter is browned, put it in a baking pan and place it in the oven at 350 degrees for 15 minutes. Remove the liquid from the bottom of the pan, and brush the liquid over the chicken. Return the chicken to the oven and bake for 20 to 25 minutes longer or until tender. (It will be done when it feels soft when mashed).
Serves 8.
Meatballs with Spaghetti (1940's to 50's recipe)
Meatballs with Spaghetti
1940's to 50's recipe
In a bowl, mix together eggs, 1 tablespoon tomato paste, onion, cheese, parsley, garlic and 1 teaspoon salt. Add beef and bread crumbs; mix thoroughly. Form into 20 balls, about 1 inch in diameter. Lightly brown in a dutch oven on all sides in hot oil; drain. Blend remaining tomato paste with hot water, sugar, basil, oregano, 1 teaspoon salt and pepper in a bowl. Pour over meatballs. Cover; simmer 10 minutes. Uncover; simmer 10 minutes longer. Serve over spaghetti.Serves 8.
1940's to 50's recipe
- 2-eggs, beaten
- 1-lb ground beef
- 2-6 oz, or 1-12 oz can Hunts Tomato Paste
- 3/4 cup soft bread crumbs
- 3-tablespoons cooking oil
- 1/4-cup minced onions
- 2-½ cups hot water
- 1/4-cup grated Parmesan cheese
- 1-teaspoon basil
- 2-tablespoons minced parsley
- 1-teaspoon oregano
- 1-clove garlic, minced
- 1/4-teaspoon pepper
- 2-teaspoons salt
- 1-lb spaghetti, cooked and drained
In a bowl, mix together eggs, 1 tablespoon tomato paste, onion, cheese, parsley, garlic and 1 teaspoon salt. Add beef and bread crumbs; mix thoroughly. Form into 20 balls, about 1 inch in diameter. Lightly brown in a dutch oven on all sides in hot oil; drain. Blend remaining tomato paste with hot water, sugar, basil, oregano, 1 teaspoon salt and pepper in a bowl. Pour over meatballs. Cover; simmer 10 minutes. Uncover; simmer 10 minutes longer. Serve over spaghetti.Serves 8.
Pan-Grilled Pork Chops
Pan-Grilled Pork Chops
Sprinkle the thyme and salt on both sides of the chops. Let sit for about 30 minutes. Spread the oil over the bottom of a large iron skillet over medium heat. Place the chops in the pan and cook slowly, lowering the heat, and let chops sit for 8 to 10 minutes. Serves 4.
- 4 center-cut pork chops (1 inch thick)
- 1 teaspoon salt
- 1 teaspoon dried thyme
- 1 tablespoon oil
Sprinkle the thyme and salt on both sides of the chops. Let sit for about 30 minutes. Spread the oil over the bottom of a large iron skillet over medium heat. Place the chops in the pan and cook slowly, lowering the heat, and let chops sit for 8 to 10 minutes. Serves 4.
Lard and Cracklings
Lard and Cracklings
Ask the butcher for fat from pork loins. It should be firm fat, about 3 to 4 lbs of it. Cut the fat into ½ inch cubes and place them in a large pot. Cook slowly over low heat so that the fat won’t stick to the pot. Stir often--it will take a while. When the fat begins to get real hot, it will turn brown. Stir so that the fat will brown evenly. When all of the fat is brown or appears to be dry, take the cracklings (the solid, crispy residue) out of the pot and put them in a colander to drain. Let the lard sit in the pot so the crumbs settle to the bottom. Put the lard through a strainer to remove the crumbs and refrigerate the lard until ready to use. Cracklings are best with cornbread.
Ask the butcher for fat from pork loins. It should be firm fat, about 3 to 4 lbs of it. Cut the fat into ½ inch cubes and place them in a large pot. Cook slowly over low heat so that the fat won’t stick to the pot. Stir often--it will take a while. When the fat begins to get real hot, it will turn brown. Stir so that the fat will brown evenly. When all of the fat is brown or appears to be dry, take the cracklings (the solid, crispy residue) out of the pot and put them in a colander to drain. Let the lard sit in the pot so the crumbs settle to the bottom. Put the lard through a strainer to remove the crumbs and refrigerate the lard until ready to use. Cracklings are best with cornbread.
Grandpa Kader and the Black Snake
Grandpa Kader and the Black Snake
Down home we have to fence in all of our barnyard fowls to keep out foxes, opossum and other varmints. When I say fence in, I mean we even have to put chicken wire over the top of the hen house and the entire chicken yard. Even then we lose chickens and eggs on a regular basis. I can remember one hot dusty day when Bo Beasley and I had been out splitting the rows in the cotton patch and were bringing the mules back to the barn, along about sundown. We saw some activity over by the chicken coop and after we finished watering and feeding the mules we hot-footed it over there to see what was happening. (We took care of the mules first, cause if you didn't, Grandpa Kader would get awful unhappy). When we got there, we saw a 6-foot long Black Snake. We called them "black runners" cause they could go so fast. That snake had a big lump in his middle and was trying to break it. He couldn't get out of the chicken pen cause the lump was too big and wouldn't fit through the chicken wire. And as we watched, he wrapped himself around a cypress post and tried to squeeze the lump and then went on top of the chicken house and flew off and hit the ground with a thump, trying to break that lump. Well Grandma Estelle would not have any snakes in her chicken coop, so Bo and I killed the snake and Grandpa Kader cut him open to see what was making the lump. Black snakes dearly love to eat chicken eggs and they swallow them whole and then constrict their bodies to crush the egg. Grandma Estelle, had a few 'settin hens' and to help motivate them to lay eggs, she would put ceramic eggs under the hens to get them to laying. That dern Black snake had swallowed one of the ceramic eggs by mistake.
Down home we have to fence in all of our barnyard fowls to keep out foxes, opossum and other varmints. When I say fence in, I mean we even have to put chicken wire over the top of the hen house and the entire chicken yard. Even then we lose chickens and eggs on a regular basis. I can remember one hot dusty day when Bo Beasley and I had been out splitting the rows in the cotton patch and were bringing the mules back to the barn, along about sundown. We saw some activity over by the chicken coop and after we finished watering and feeding the mules we hot-footed it over there to see what was happening. (We took care of the mules first, cause if you didn't, Grandpa Kader would get awful unhappy). When we got there, we saw a 6-foot long Black Snake. We called them "black runners" cause they could go so fast. That snake had a big lump in his middle and was trying to break it. He couldn't get out of the chicken pen cause the lump was too big and wouldn't fit through the chicken wire. And as we watched, he wrapped himself around a cypress post and tried to squeeze the lump and then went on top of the chicken house and flew off and hit the ground with a thump, trying to break that lump. Well Grandma Estelle would not have any snakes in her chicken coop, so Bo and I killed the snake and Grandpa Kader cut him open to see what was making the lump. Black snakes dearly love to eat chicken eggs and they swallow them whole and then constrict their bodies to crush the egg. Grandma Estelle, had a few 'settin hens' and to help motivate them to lay eggs, she would put ceramic eggs under the hens to get them to laying. That dern Black snake had swallowed one of the ceramic eggs by mistake.
Southern Style Pork Chops in Gravy
Southern Style Pork Chops in Gravy
Rinse the pork chops under cold running water. Place on a paper towel to drain. Mix together the flour, salt, and pepper. Coat the chops lightly with the flour mixture. In a large skillet heat the oil over medium high heat until hot. Put in the pork chops and let them brown on both sides. They should cook fast enough to brown over medium high heat - about 4 minutes per side - but, you can turn the heat up or down as needed. Remove the cooked chops from the skillet. To make the gravy, drain all but 2 tablespoons of the oil from the skillet and stir in the flour. Mix well and let brown. Stir in the hot water. Return the chops to the pan, reduce the heat, and simmer, covered, for 6 to 8 minutes.
Serves 4 to 6.
- 6 center-cut pork chops, about ½ inch thick
- ½ teaspoon black pepper
- 1-½ cups self-rising flour
- ½ cup oil or shortening
- 1 teaspoon salt
- 3 cups hot water
Rinse the pork chops under cold running water. Place on a paper towel to drain. Mix together the flour, salt, and pepper. Coat the chops lightly with the flour mixture. In a large skillet heat the oil over medium high heat until hot. Put in the pork chops and let them brown on both sides. They should cook fast enough to brown over medium high heat - about 4 minutes per side - but, you can turn the heat up or down as needed. Remove the cooked chops from the skillet. To make the gravy, drain all but 2 tablespoons of the oil from the skillet and stir in the flour. Mix well and let brown. Stir in the hot water. Return the chops to the pan, reduce the heat, and simmer, covered, for 6 to 8 minutes.
Serves 4 to 6.
Monday, August 18, 2008
Moonshine Still
Moonshine Still
Uncles Bud and Jessie built several 'moonshine stills' over the years. Some were pretty successful and on a couple of memorable occasions they blew up about like a keg of dynamite. A couple of sweet gum trees still have pieces of still embedded in them. All of the other stills were destroyed by revenuers, with the exception of one, which my Uncle Bud has to this day. Occasionally, he will 'run off a batch' for 'medicinal' uses, but by and large it sets in a comer of his barn, covered with one of Grandma Estelle’s homemade quilts. Making 'shine' was not considered a crime by anyone around the Dismal Swamps except the revenuers. Uncles Bud and Jessie would probably have done right well, except for one small problem. Someone has to 'taste test' the shine as it is running off, and they both elected to do the job.
As things turned out, they became their own best customers, with a resulting plunge in profits. Since the revenuers were 'just a tad' smarter than Bud and Jessie, they got to spend quite a bit of time 'restin up' at the county jail or helping build roads on the chain gang. A typical still would consist of a kettle, a condenser and a worm. I'm not going to give the formula for the corn mash, but it would have things like corn, yeast and sugar in it. Aging, and a little heat would produce a steam that would be run through a copper coil down to waiting 1-gallon containers. By the time the steam got to the end of the copper coil it would be proof (To test proof 100 to 200) you would light it with a match. If it burned it was almost ready. Sometimes the brew would have to be run another 2 or 3 times to remove the impurities that could harm you. And some 'moonshiners' didn't care about that and would even run it off through an old truck radiator they didn't even bother to clean the anti-freeze out of. Drinking home brew can get kind of risky.
One of the best stills my uncles made was on the back edge of Sheriff Jaspers’s woods. It ran for about a year before it was found. Sheriff Jasper was some embarrassed. You had best not go sneaking around a still. The moonshiners would protect them with whatever it took. I was over to Uncle Buds, visiting one Sunday afternoon and took down his .old 'rabbit eared' double' barreled 12 gauge shotgun to admire it. Aunt Beulah cackled and said "You be kerful of that thang boy. Hit done kilt 2 men" To give you an idea of how much influence a successful 'moonshiner' could have...the most successful in this area was Percy Flowers. He used his profits to buy miles of farmland and opened about the largest store on Hwy 42. When you went into his store and asked for a coke, that is exactly what you got. A Coca-Cola, but if you asked for a Sweet Coke you would get a coke bottle filled with shine and just enough Coca-Cola to color it. The revenuers found out about this and one of them went into the store and asked for a Sweet Coke. When he popped the top and made sure that it was really shine, he flipped out his badge and said, "You are under arrest for selling non tax paid liquor". Percy replied by whipping up his shotgun and forcing him to drink the contents of the bottle. Then he called the Sheriffs Dept and had him arrested for drunk driving. Percy was so well off, that he bought a two-story house, just to keep his hounds in.
The store is still there, as is the fine brick home he built for his wife. The miles of farmland is still in his family, but now parts of it have been turned into a housing development for rich folks. A big brick wall has been built around it and a guard sits in a little shack to keep track of who goes in and out. Big ole half million-dollar homes sit around picturesque lakes and I would bet that Percy Flowers wouldn’t even be allowed through the gate today.
Uncles Bud and Jessie built several 'moonshine stills' over the years. Some were pretty successful and on a couple of memorable occasions they blew up about like a keg of dynamite. A couple of sweet gum trees still have pieces of still embedded in them. All of the other stills were destroyed by revenuers, with the exception of one, which my Uncle Bud has to this day. Occasionally, he will 'run off a batch' for 'medicinal' uses, but by and large it sets in a comer of his barn, covered with one of Grandma Estelle’s homemade quilts. Making 'shine' was not considered a crime by anyone around the Dismal Swamps except the revenuers. Uncles Bud and Jessie would probably have done right well, except for one small problem. Someone has to 'taste test' the shine as it is running off, and they both elected to do the job.
As things turned out, they became their own best customers, with a resulting plunge in profits. Since the revenuers were 'just a tad' smarter than Bud and Jessie, they got to spend quite a bit of time 'restin up' at the county jail or helping build roads on the chain gang. A typical still would consist of a kettle, a condenser and a worm. I'm not going to give the formula for the corn mash, but it would have things like corn, yeast and sugar in it. Aging, and a little heat would produce a steam that would be run through a copper coil down to waiting 1-gallon containers. By the time the steam got to the end of the copper coil it would be proof (To test proof 100 to 200) you would light it with a match. If it burned it was almost ready. Sometimes the brew would have to be run another 2 or 3 times to remove the impurities that could harm you. And some 'moonshiners' didn't care about that and would even run it off through an old truck radiator they didn't even bother to clean the anti-freeze out of. Drinking home brew can get kind of risky.
One of the best stills my uncles made was on the back edge of Sheriff Jaspers’s woods. It ran for about a year before it was found. Sheriff Jasper was some embarrassed. You had best not go sneaking around a still. The moonshiners would protect them with whatever it took. I was over to Uncle Buds, visiting one Sunday afternoon and took down his .old 'rabbit eared' double' barreled 12 gauge shotgun to admire it. Aunt Beulah cackled and said "You be kerful of that thang boy. Hit done kilt 2 men" To give you an idea of how much influence a successful 'moonshiner' could have...the most successful in this area was Percy Flowers. He used his profits to buy miles of farmland and opened about the largest store on Hwy 42. When you went into his store and asked for a coke, that is exactly what you got. A Coca-Cola, but if you asked for a Sweet Coke you would get a coke bottle filled with shine and just enough Coca-Cola to color it. The revenuers found out about this and one of them went into the store and asked for a Sweet Coke. When he popped the top and made sure that it was really shine, he flipped out his badge and said, "You are under arrest for selling non tax paid liquor". Percy replied by whipping up his shotgun and forcing him to drink the contents of the bottle. Then he called the Sheriffs Dept and had him arrested for drunk driving. Percy was so well off, that he bought a two-story house, just to keep his hounds in.
The store is still there, as is the fine brick home he built for his wife. The miles of farmland is still in his family, but now parts of it have been turned into a housing development for rich folks. A big brick wall has been built around it and a guard sits in a little shack to keep track of who goes in and out. Big ole half million-dollar homes sit around picturesque lakes and I would bet that Percy Flowers wouldn’t even be allowed through the gate today.
Country Style Steak
Country Style Steak
Mix the flour, salt, and pepper in a bowl. Coat both sides of the cube steaks with the mixture. Let sit for 15 to 20 minutes. Heat the oil in a frying pan over medium high heat. Brown the steaks on both sides, and then put them in a baking pan. When all the steaks have been browned, put the water and the flour into the frying pan, mixing well. Add a little Kitchen Bouquet if you like.
Pour the gravy over the steaks and bake in the oven at 350 degrees for 1 hour or until tender.
Serves 4.
- 4 cube steaks
- 2 tablespoons oil
- 1 teaspoon salt
- 1 tablespoon flour for gravy
- 1 cup self-rising flour to coat steaks
- 1-½ cups water
- Dash of Kitchen Bouquet browning and gravy sauce (optional)
Mix the flour, salt, and pepper in a bowl. Coat both sides of the cube steaks with the mixture. Let sit for 15 to 20 minutes. Heat the oil in a frying pan over medium high heat. Brown the steaks on both sides, and then put them in a baking pan. When all the steaks have been browned, put the water and the flour into the frying pan, mixing well. Add a little Kitchen Bouquet if you like.
Pour the gravy over the steaks and bake in the oven at 350 degrees for 1 hour or until tender.
Serves 4.
Sunday, August 17, 2008
Grandma Gets A Washing Machine
Grandma Gets A Washing Machine
I had one chore as a yonkler that I could not get out of, no matter how hard I tried. Every Monday morning, along about daybreak, I had to start hauling buckets of water from the spring and fill the wash pot and the washtubs. Then I had to chop kindling and build a fire under the big old wash pot so’ as Grandma Estelle could boil the clothes. In that same wash pot, every fall at hog butchering time, she would render down some hog fat and mix it with ashes to make lye soap. I took a many a Saturday bath with that soap and it would pert near burn the eyes right out of your head. Grandma would be bent over that kettle scrubbing the clothes on a washboard and then she would rinse them in the smaller tubs. Finally she would sling the clothes around this old cedar post and wring them to hang out to dry. This was a weekly occurrence and there was just no getting around that chore. It was just hanging there... every Monday. Then one year we had an especially good crop. The most cash money came into the house that we had seen in awhile. To top it off, the price of hogs went sky high and we were doing better than I could remember. It looked an awful lot like I was going to get a pair of shoes this fall and that would sure make going to school easier when the ground was hard frozen. Grandma was walking around humming a lot and she smiled more than she had in the past 4 years. Her and Grandpa Kader went to the town of Selma one Saturday morning and that afternoon here come the truck from the Selma Hardware store. Mister Abdollar and his helper, a big black man named jumbo, unloaded a brand spanking new Maytag washing machine and put it on the back porch. He showed my grandma how to use the washer and just as he was leaving he told her. "Now, when ya'll get your electricity, you let me know and I will come on back and put in an electric motor for you. That is just the way it happened. That Maytag had a gasoline motor in it and I sure grew to love the sound of that motor every Monday morning. That same Maytag washing machine is in my shop right now and runs as good as the day it was placed on Grandma's back porch.
I had one chore as a yonkler that I could not get out of, no matter how hard I tried. Every Monday morning, along about daybreak, I had to start hauling buckets of water from the spring and fill the wash pot and the washtubs. Then I had to chop kindling and build a fire under the big old wash pot so’ as Grandma Estelle could boil the clothes. In that same wash pot, every fall at hog butchering time, she would render down some hog fat and mix it with ashes to make lye soap. I took a many a Saturday bath with that soap and it would pert near burn the eyes right out of your head. Grandma would be bent over that kettle scrubbing the clothes on a washboard and then she would rinse them in the smaller tubs. Finally she would sling the clothes around this old cedar post and wring them to hang out to dry. This was a weekly occurrence and there was just no getting around that chore. It was just hanging there... every Monday. Then one year we had an especially good crop. The most cash money came into the house that we had seen in awhile. To top it off, the price of hogs went sky high and we were doing better than I could remember. It looked an awful lot like I was going to get a pair of shoes this fall and that would sure make going to school easier when the ground was hard frozen. Grandma was walking around humming a lot and she smiled more than she had in the past 4 years. Her and Grandpa Kader went to the town of Selma one Saturday morning and that afternoon here come the truck from the Selma Hardware store. Mister Abdollar and his helper, a big black man named jumbo, unloaded a brand spanking new Maytag washing machine and put it on the back porch. He showed my grandma how to use the washer and just as he was leaving he told her. "Now, when ya'll get your electricity, you let me know and I will come on back and put in an electric motor for you. That is just the way it happened. That Maytag had a gasoline motor in it and I sure grew to love the sound of that motor every Monday morning. That same Maytag washing machine is in my shop right now and runs as good as the day it was placed on Grandma's back porch.
Southern Style Hot Dogs
Southern Style Hot Dogs
In a large saucepan, melt butter; add onion, celery and pepper. Cook slowly until vegetables are tender. Add hot dogs and tomatoes. Season to taste with thyme and oregano. Simmer 10 minutes. Pour mixture into a large casserole dish. Preheat oven to 425 degrees. Mix corn bread batter according to package directions. Pour batter over the top of the casserole. Bake until corn bread is brown and crusty, about 25 minutes. Serves 6.
- 1 tablespoon butter
- 1 large can tomatoes
- 1 medium onion, diced
- dash thyme (to taste)
- ½ cup diced celery
- dash oregano (to taste)
- ½ cup diced green pepper
- 1 package corn bread mix
- 1 lb hot dogs, cut in pieces
In a large saucepan, melt butter; add onion, celery and pepper. Cook slowly until vegetables are tender. Add hot dogs and tomatoes. Season to taste with thyme and oregano. Simmer 10 minutes. Pour mixture into a large casserole dish. Preheat oven to 425 degrees. Mix corn bread batter according to package directions. Pour batter over the top of the casserole. Bake until corn bread is brown and crusty, about 25 minutes. Serves 6.
Old Tales From The South - As Remembered by Bob & Rick Gurkin - Grandpa Kader & The Fox
Grandpa Kader and the Fox
One hot summer night we were all laying up in the house' long about 11 0' clock, when we heard a ruckus out by the hen house. Ole Blue, Grandpa Kader's best hound, was baying to the world, that something was wrong, and Buster and Pepper were helping him right along. Rightly figuring that something was going on at the hen house Grandpa grabbed his double barreled, 12 gauge, loaded with double ought buck shot and headed on the run. Bo Beasley and me were right behind him. I had the kerosene lantern and just followed Grandpa. His nightshift was flapping around his knees and his heels were flashing in the lantern light. Buster was loping along with us and his big ole ears were flapping with each stride he made. When we got to the hen house, they were all screeching and squawking and Grandpa shushed us to be quite, like whatever was in the hen house didn't know we were there. Grandpa eased into the Chicken yard with Buster right along. I was holding the lantern high so' as Grandpa could see and I was just behind Buster. Grandpa eased the double barrels of the shotgun through the door of the chicken house and was trying to look in to see what was fussing at the chickens. I don't know if you have had any dealings with a hound dog, but they have got about the best nose for tracking man or beast that has ever been put on a dog. But that nose is about as cold as an ice cube. As Grandpa bent over to look in the chicken house, Buster stuck that cold nose up under his nightshift and kind of nuzzled him a little bit higher up. Grandpa screeched about as loud as the chickens and let loose with both barrels of that 12 gauge. When the white chicken feathers started to settle, it looked like we were standing in a snowstorm. We plucked and larded chickens for the next 2 days and Grandma Estelle finally got that down mattress she had been pining for.
One hot summer night we were all laying up in the house' long about 11 0' clock, when we heard a ruckus out by the hen house. Ole Blue, Grandpa Kader's best hound, was baying to the world, that something was wrong, and Buster and Pepper were helping him right along. Rightly figuring that something was going on at the hen house Grandpa grabbed his double barreled, 12 gauge, loaded with double ought buck shot and headed on the run. Bo Beasley and me were right behind him. I had the kerosene lantern and just followed Grandpa. His nightshift was flapping around his knees and his heels were flashing in the lantern light. Buster was loping along with us and his big ole ears were flapping with each stride he made. When we got to the hen house, they were all screeching and squawking and Grandpa shushed us to be quite, like whatever was in the hen house didn't know we were there. Grandpa eased into the Chicken yard with Buster right along. I was holding the lantern high so' as Grandpa could see and I was just behind Buster. Grandpa eased the double barrels of the shotgun through the door of the chicken house and was trying to look in to see what was fussing at the chickens. I don't know if you have had any dealings with a hound dog, but they have got about the best nose for tracking man or beast that has ever been put on a dog. But that nose is about as cold as an ice cube. As Grandpa bent over to look in the chicken house, Buster stuck that cold nose up under his nightshift and kind of nuzzled him a little bit higher up. Grandpa screeched about as loud as the chickens and let loose with both barrels of that 12 gauge. When the white chicken feathers started to settle, it looked like we were standing in a snowstorm. We plucked and larded chickens for the next 2 days and Grandma Estelle finally got that down mattress she had been pining for.
Brunswick Stew
Here's our first recipe - good old fashioned North Carolina Brunswick Stew. Hmmm, Hmmm, Good! Y'all enjoy y'hear?
Brunswick Stew
About fall, (hog butchering time) this would be cooked outside in a big, black pot to celebrate a job well done. In the winter during hunting season, the stew was made with rabbit or squirrel or venison and a ham bone.
Rinse the neck bones under running water and put them in a large (1-½ gal) pot. Cover with water. Let come to a boil, and then cook for 30 minutes. Put the chicken into the pot, adding water if necessary to cover. Continue cooking until the chicken is tender, about 45 minutes. Take out the pork and chicken. Skim off the fat, strain the liquid, and return it to the pot. Add 1-quart water and all the vegetables and seasonings. Remove the pork and chicken meat from the bones and cut the chicken meat into pieces. Put the meat back in the pot and let cook slowly for 1 hour.
Serves 12 to 15.
Brunswick Stew
About fall, (hog butchering time) this would be cooked outside in a big, black pot to celebrate a job well done. In the winter during hunting season, the stew was made with rabbit or squirrel or venison and a ham bone.
- 2 lbs pork neck bones
- 6 cups finely chopped potatoes
- 1 chicken (2lbs), cut up, or chicken parts chopped, with juice
- 2 cans (16oz ea) tomatoes
- 1 cup chopped onion
- 1 tablespoon seasoned salt
- 3 cups okra
- 1 teaspoon crushed red pepper
- 3 cups corn
- 2 pkgs (10 oz ea) frozen baby lima beans
Rinse the neck bones under running water and put them in a large (1-½ gal) pot. Cover with water. Let come to a boil, and then cook for 30 minutes. Put the chicken into the pot, adding water if necessary to cover. Continue cooking until the chicken is tender, about 45 minutes. Take out the pork and chicken. Skim off the fat, strain the liquid, and return it to the pot. Add 1-quart water and all the vegetables and seasonings. Remove the pork and chicken meat from the bones and cut the chicken meat into pieces. Put the meat back in the pot and let cook slowly for 1 hour.
Serves 12 to 15.
Introduction to North Carolina White Trash Cooking
NORTH CAROLINA
WHITE TRASH COOKING
Old Southern Recipes Made Simple & Cheap
(INCLUDING OLD TALES FROM THE SOUTH)
WHITE TRASH COOKING
Old Southern Recipes Made Simple & Cheap
(INCLUDING OLD TALES FROM THE SOUTH)
By Brothers Bob & Rick Gurkin
This recipe book is an effort of love. Actually, an effortless accounting of memories of growing up eating good, old-fashioned southern food - and most importantly, the socializin' that goes along with the eatin'. This is the first of many, many recipes that we will be posting on our blog. We hope you enjoy them as much as we do! As we say in the South, "Y'all come on over and pig out!"
Brothers Bob & Rick Gurkin
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