2 cups rice
2 tbs peanut oil
1 lb chicken, skinless light meat sliced thin
2 eggs, slightly beaten
2 tbs soy sauce
2 green onions, sliced 1/4 inch
2 cups water
In a large skillet with a tight fitting lid, take one tablespoon of the oil and cook the eggs to a soft scramble. Remove from the skillet and set side. In the same skillet heat the last tablespoon of oil, add the chicken and cook until almost done.
Next add the rice and let it fry for 2 minutes; then add the onions, soy sauce and water. Bring to a boil, cover and remove from the heat.
Let stand for 5 minutes, then stir in the cooked egg and serve.
Thursday, April 30, 2020
Jambalaya "Ala Vee"
2 chicken breasts, boneless and skinless
1 cup rice
1 large onion, coarsely chopped
2 cloves of garlic, minced
2 tsp salt
2 tsp paprika
1 tsp and 1/2 extra tsp black pepper
1 lb andouille sausage, cut into 1/2 pieces
1/2 lb chicken, cut up
1 cup chicken
1 cup chicken broth or 2-1/2 cups water
1 bay leaf
1 tbs butter or margarine
1 lb medium shrimp, peeled and deveined
1 green pepper, chopped
1-1/2 tsp lemon juice
1 tomato, chopped
2 green onions, cut into 1/2 inch pieces
2 tbs flour
2 tbs parsley, chopped
Cook onion and garlic in oil in large saucepan or Dutch oven 3 minutes or until tender. Add chicken; continue cooking 3 minutes. Sprinkle with 1 teaspoon of the salt, paprika, and black pepper; cook 1 minute.
Stir in sausage, chicken broth and and bay leaf. Cover and simmer while rice is cooking. Bring water to a boil in saucepan. Stir in rice, butter, and remaining 1 teaspoon salt. Cover tightly and simmer 20 minutes.
When rice has simmered 15 minutes, stir shrimp, green pepper and lemon juice into chicken mixture. Cover and continue to simmer until shrimp are pink, about 4 minutes.
1 cup rice
1 large onion, coarsely chopped
2 cloves of garlic, minced
2 tsp salt
2 tsp paprika
1 tsp and 1/2 extra tsp black pepper
1 lb andouille sausage, cut into 1/2 pieces
1/2 lb chicken, cut up
1 cup chicken
1 cup chicken broth or 2-1/2 cups water
1 bay leaf
1 tbs butter or margarine
1 lb medium shrimp, peeled and deveined
1 green pepper, chopped
1-1/2 tsp lemon juice
1 tomato, chopped
2 green onions, cut into 1/2 inch pieces
2 tbs flour
2 tbs parsley, chopped
Cook onion and garlic in oil in large saucepan or Dutch oven 3 minutes or until tender. Add chicken; continue cooking 3 minutes. Sprinkle with 1 teaspoon of the salt, paprika, and black pepper; cook 1 minute.
Stir in sausage, chicken broth and and bay leaf. Cover and simmer while rice is cooking. Bring water to a boil in saucepan. Stir in rice, butter, and remaining 1 teaspoon salt. Cover tightly and simmer 20 minutes.
When rice has simmered 15 minutes, stir shrimp, green pepper and lemon juice into chicken mixture. Cover and continue to simmer until shrimp are pink, about 4 minutes.
Unclaimed Civil War Money
You are going to find this hard to believe, but .. I was intrigued by a post regarding unclaimed money found in a bank in Canada. I ran my own search of The Dismal Swamp Data Bank, and came across some interesting information. When we finally let the Yankees come into this area during the War of Northern Aggression, they had a habit of riding through the countryside taking pretty much what they wanted after they got done burning the houses down.
Well, it seems that there this one Yankee Lieutenant who didn't know any better and he signed IOU's on behalf of the federal government. Billy Bob McCloud's great (whatever) Grand Daddy received one of those IOU's in the amount of $2.67 for, and I quote, 20 cows, 4 mules, 18 hogs, 2 wagons, 3 slaves, 22 chickens, contents of 1 smokehouse and unspecified duties performed by his 6 daughters. This money was to be paid upon the ending of the war along with compounded monthly interest. It would seem that the federal government never did honor that pledge (as usual) and the interest has been growing and growing and growing.
None of us can figure too well, so we had Mr. Abdollar over to the General Store cipher it out for us. As best he can tell, Billy Bob is now due one hundred and ninety eight million, four hundred and sixty six thousand, two hundred and thirty three dollars and twenty six cents. Billy Bob got one of those city slicker lawyers and has put a lien on the White House. We are getting ready to move up there right now. I will write and let you all know how we made out.
- Bob Gurkin
Well, it seems that there this one Yankee Lieutenant who didn't know any better and he signed IOU's on behalf of the federal government. Billy Bob McCloud's great (whatever) Grand Daddy received one of those IOU's in the amount of $2.67 for, and I quote, 20 cows, 4 mules, 18 hogs, 2 wagons, 3 slaves, 22 chickens, contents of 1 smokehouse and unspecified duties performed by his 6 daughters. This money was to be paid upon the ending of the war along with compounded monthly interest. It would seem that the federal government never did honor that pledge (as usual) and the interest has been growing and growing and growing.
None of us can figure too well, so we had Mr. Abdollar over to the General Store cipher it out for us. As best he can tell, Billy Bob is now due one hundred and ninety eight million, four hundred and sixty six thousand, two hundred and thirty three dollars and twenty six cents. Billy Bob got one of those city slicker lawyers and has put a lien on the White House. We are getting ready to move up there right now. I will write and let you all know how we made out.
- Bob Gurkin
Quick Chicken-Shrimp Gumbo
3-1/2 cups rice, cooked hot
1/2 cup green pepper, diced
1/3 cup onion, chopped
2 tbs margarine
1/4 cup flour
1 can (15 oz) tomatoes, whole
2 cups chicken, diced
1 tsp thyme (dried)
1 tsp salt
1/4 tsp hot pepper sauce
1/2 lbs shrimp, medium - peeled and deveined
2 tbs parsley, chopped
Cook green pepper and onion in margarine in large saucepan until tender but not brown. Stir in flour. Add tomatoes, chicken, salt, thyme and hot pepper sauce. Break up tomatoes with spoon. Cover and simmer 20 minutes. Add shrimp and continue cooking 5 minutes. Stir parsley into hot cooked rice.
To serve, spoon gumbo into individual serving bowls; top with rice.
1/2 cup green pepper, diced
1/3 cup onion, chopped
2 tbs margarine
1/4 cup flour
1 can (15 oz) tomatoes, whole
2 cups chicken, diced
1 tsp thyme (dried)
1 tsp salt
1/4 tsp hot pepper sauce
1/2 lbs shrimp, medium - peeled and deveined
2 tbs parsley, chopped
Cook green pepper and onion in margarine in large saucepan until tender but not brown. Stir in flour. Add tomatoes, chicken, salt, thyme and hot pepper sauce. Break up tomatoes with spoon. Cover and simmer 20 minutes. Add shrimp and continue cooking 5 minutes. Stir parsley into hot cooked rice.
To serve, spoon gumbo into individual serving bowls; top with rice.
Quick Oriental Chicken
2 cups chicken, diced
2 cups instant rice
2 cups chicken broth
1/4 cup mushrooms, sliced
1/4 cup green onions, chopped
1 tbs soy sauce
1/4 tsp garlic powder
Bring chicken broth to boil in saucepan. Add diced chicken, rice, mushrooms, green onions, soy sauce, and garlic powder to broth. Stir and remove from heat. Cover and let stand for 5 minutes or until liquid is absorbed.
Serve with extra soy sauce.
2 cups instant rice
2 cups chicken broth
1/4 cup mushrooms, sliced
1/4 cup green onions, chopped
1 tbs soy sauce
1/4 tsp garlic powder
Bring chicken broth to boil in saucepan. Add diced chicken, rice, mushrooms, green onions, soy sauce, and garlic powder to broth. Stir and remove from heat. Cover and let stand for 5 minutes or until liquid is absorbed.
Serve with extra soy sauce.
Pearl Futch
Boys, we had some big doings here in the Dismal Swamps this week. Pearl Futch finally went and did it. She had been a-swearing that she was going to outshine every other gal in Beaufort County and, by cracky, she done did it. Pearl has been saving her egg money for the last 3 years. It won't nuthin to see her traipsing up and down the roads picking up bottles for the deposits. She has been canning plums, n-strawberries, n-peaches and I don't know what all to sell over to the main road in this little lean-to shanty she put up. If you wanted your garden hoed or barn cleaned out, by jimminy, you could just call on Pearl and she would have it done up right spiffy. Pearl has always been a hard worker and her no-account kin about sucked all they could out of her. I know her shiftless brother Kilgore Futch stole her money just over 3 years ago and bout himself a Simplex Motorcycle with it. I reckon Pearl's been a-saving ever since.
Well anyway, last Saturday, Pearl came into the Selma General Mercantile and Savings store (we all just call it the general store). This was about 12 noon, when most of people in the area would be getting their fixins for the following week. So here comes Pearl, sashaying along, just a pert as could be. When she got up to the group a-standing on the front porch she flashed this big old smile, and when I say flashed, I mean flashed. Pearl had done gone over to Chincapin and got herself a shiny GOLD tooth. And not just any gold tooth. This-un had a big old DIAMOND flashing and sparkling in the sunlight. It's about the most amazing tooth I have ever seen in any mouth I have ever looked at. Man, that thang shore is purdy.
We all just stood there and admired that tooth. What made it stand out more than anything else is the fact that it is the only tooth she has in her mouth. I was gonna ask her if she wanted to get married, but 4 fellers at the store done asked her. Dern it! I think she's already married 3 of them.
- Bob Gurkin
Well anyway, last Saturday, Pearl came into the Selma General Mercantile and Savings store (we all just call it the general store). This was about 12 noon, when most of people in the area would be getting their fixins for the following week. So here comes Pearl, sashaying along, just a pert as could be. When she got up to the group a-standing on the front porch she flashed this big old smile, and when I say flashed, I mean flashed. Pearl had done gone over to Chincapin and got herself a shiny GOLD tooth. And not just any gold tooth. This-un had a big old DIAMOND flashing and sparkling in the sunlight. It's about the most amazing tooth I have ever seen in any mouth I have ever looked at. Man, that thang shore is purdy.
We all just stood there and admired that tooth. What made it stand out more than anything else is the fact that it is the only tooth she has in her mouth. I was gonna ask her if she wanted to get married, but 4 fellers at the store done asked her. Dern it! I think she's already married 3 of them.
- Bob Gurkin
Swamp Creature
Over the years I have seen and heard some awfully strange things in the Dismal Swamps. Old timers down here talk about seeing 'Swamp Creatures'. The creatures are also called 'Skunk Men', because they smell so bad. You may be walking through the swamps about dusk and catch a movement out of the corner of your eye. Or you may be in an especially thick area and hear heavy movement nearby, or if the wind is just right catch a whiff of a musky rotten odor. Sometimes when deer hunting, you will see the underbrush sway from the movement of a large body passing through. The 'Swamp Creatures' blend into the underbrush so well, that if they ain't moving, it is impossible to see them.
Nowadays, most of the people who see them, catch them in their headlights on lonely roads late at night. More often, you will just see huge footprints, from their passing. It is especially disturbing to see several different size footprints in your garden and half your cabbage and turnips missing. We have pretty much gotten used to them and don't go out of our way to bother them. They are usually pretty shy and will avoid mankind. However, one night a couple of weeks ago, Mr. Eli Whaley and his wife, Edna, were greatly disturbed while resting in their cabin. This is the story they related.
"We had been hearing screeching and moaning coming out of the woods near the swamps for the last several nights. One of the voices was especially deep and moans mournful enough to raise the hair on the back of your head and would go on for up to an hour. Our garden had been raided to the point that it looked like someone had been plowing it up. Not much at all left there. Then, last night, we could hear footsteps out by the barn and heavy breathing. Pa grabbed his shotgun, but before he could get out the door, someone or something was beating on the side of our cabin. The walls were shaking on 3 sides and pots and pans were clattering on the floor. My best picture of Ma was knocked down and shattered. The stench coming from outside was enough to make you sick. Pa was trying to look 3 ways at once, but he didn't try to go outside anymore. Through the window, I could see this huge manlike thing in the moonlight. It had its arms upraised, as it beat upon the walls. It looked like it was 8 feet tall. Suddenly, the door crashed in and one of the Swamp Creatures was standing there. It was smaller than the one by the window and Pa fired his 12 gauge. It ran off towards the woods and we could see 2 others loping away also. They moaned and cried all night long, but got quiet at daybreak. When we went outside, things were kind of torn up, but no serious damage. Pa walked off in the direction they had gone and suddenly started yelling. I thought he was a goner, but then saw him waving for me to come a-running.. I did, and there, just at the woods, lay one of them. It was the smaller one Pa had shot and it was dead as a door nail."
That is the story as relayed to myself and others. I was disbelieving until I saw the creature. After some negotiation I managed to secure the creature's head, but Mr. Whaley skinned the rest of him out, to nail on his barn. If you doubt this story, I have the head sitting on my mantle and if you email me at the above address, I will send you a picture of the head. I promise that it is an actual, unretouched photo of an animal (put SWAMP CREATURE in the subject line). Don't ask me what animal it is. I'm waiting for someone to tell me what it is.
The skin was torn off Mr. Whaley's barn wall the next night after the creature was killed. None of the other creatures have been seen since, but the Whaley's have been hearing some heavy noises out by the barn the last three nights.
- Bob Gurkin
Nowadays, most of the people who see them, catch them in their headlights on lonely roads late at night. More often, you will just see huge footprints, from their passing. It is especially disturbing to see several different size footprints in your garden and half your cabbage and turnips missing. We have pretty much gotten used to them and don't go out of our way to bother them. They are usually pretty shy and will avoid mankind. However, one night a couple of weeks ago, Mr. Eli Whaley and his wife, Edna, were greatly disturbed while resting in their cabin. This is the story they related.
"We had been hearing screeching and moaning coming out of the woods near the swamps for the last several nights. One of the voices was especially deep and moans mournful enough to raise the hair on the back of your head and would go on for up to an hour. Our garden had been raided to the point that it looked like someone had been plowing it up. Not much at all left there. Then, last night, we could hear footsteps out by the barn and heavy breathing. Pa grabbed his shotgun, but before he could get out the door, someone or something was beating on the side of our cabin. The walls were shaking on 3 sides and pots and pans were clattering on the floor. My best picture of Ma was knocked down and shattered. The stench coming from outside was enough to make you sick. Pa was trying to look 3 ways at once, but he didn't try to go outside anymore. Through the window, I could see this huge manlike thing in the moonlight. It had its arms upraised, as it beat upon the walls. It looked like it was 8 feet tall. Suddenly, the door crashed in and one of the Swamp Creatures was standing there. It was smaller than the one by the window and Pa fired his 12 gauge. It ran off towards the woods and we could see 2 others loping away also. They moaned and cried all night long, but got quiet at daybreak. When we went outside, things were kind of torn up, but no serious damage. Pa walked off in the direction they had gone and suddenly started yelling. I thought he was a goner, but then saw him waving for me to come a-running.. I did, and there, just at the woods, lay one of them. It was the smaller one Pa had shot and it was dead as a door nail."
That is the story as relayed to myself and others. I was disbelieving until I saw the creature. After some negotiation I managed to secure the creature's head, but Mr. Whaley skinned the rest of him out, to nail on his barn. If you doubt this story, I have the head sitting on my mantle and if you email me at the above address, I will send you a picture of the head. I promise that it is an actual, unretouched photo of an animal (put SWAMP CREATURE in the subject line). Don't ask me what animal it is. I'm waiting for someone to tell me what it is.
The skin was torn off Mr. Whaley's barn wall the next night after the creature was killed. None of the other creatures have been seen since, but the Whaley's have been hearing some heavy noises out by the barn the last three nights.
- Bob Gurkin
Wednesday, April 29, 2020
Rice 'N' Giblets
1 package rice
1/2 lb chicken giblets, minced
1 clove garlic, crushed
Bacon drippings
2 tbs water
2-1/2 cups green onions, chopped
2 tbs parsley, chopped
2 tsp red pepper
1 dash salt
Saute giblets and garlic in bacon drippings. Add entire contents of rice package and water, cook according to package directions. When done, fold in green onion, parsley and red pepper.
1/2 lb chicken giblets, minced
1 clove garlic, crushed
Bacon drippings
2 tbs water
2-1/2 cups green onions, chopped
2 tbs parsley, chopped
2 tsp red pepper
1 dash salt
Saute giblets and garlic in bacon drippings. Add entire contents of rice package and water, cook according to package directions. When done, fold in green onion, parsley and red pepper.
Kentucky Fried Chicken - Original Recipe
6 cups Crisco cooking oil
1 egg, beaten
2 cups milk
2 cups all purpose flour
4 tbs salt
2 tsp black pepper
1 tsp mono sodium glutamate -- OR you can use Accent flavor enhancer
1 frying chicken with skin - cut into 6 pieces
Pour the oil into a pressure cooker and heat over medium heat to about 400 degrees. In a small bowl combine the egg and milk. In a separate bowl, combine the remaining 4 dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid into place.
When the steam begins shooting through the pressure release set the timer for 10 minutes. After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.
Serves 12.
1 egg, beaten
2 cups milk
2 cups all purpose flour
4 tbs salt
2 tsp black pepper
1 tsp mono sodium glutamate -- OR you can use Accent flavor enhancer
1 frying chicken with skin - cut into 6 pieces
Pour the oil into a pressure cooker and heat over medium heat to about 400 degrees. In a small bowl combine the egg and milk. In a separate bowl, combine the remaining 4 dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid into place.
When the steam begins shooting through the pressure release set the timer for 10 minutes. After 10 minutes, release the pressure and remove the chicken to paper towels or a metal rack to drain. Repeat with the remaining chicken.
Serves 12.
Kentucky Fried Chicken Coating - Recipe #2 - THE COLONEL'S SECRET
2 pk Italian salad dressing mix - powder (6 oz. each)
3 tbs flour
2 tsp salt
1/4 cup lemon juice
2 tbs oil
Combine all ingredients. Spread mix evenly over each chicken piece and let sit in the refrigerator overnight. Heat oil to 400 to 425 degrees. Prior to placing chicken in the oil, dip each piece first into a bowl containing club soda and then lightly dust each piece with pancake flour.
After frying the chicken for 5 minutes, remove and bake in 350 degree oven for about 30 to 35 minutes or until chicken is tender. While chicken is baking sprinkle with a little bit of pancake mix and a few drops of water. This recipe is said to be finger lickin' good!
3 tbs flour
2 tsp salt
1/4 cup lemon juice
2 tbs oil
Combine all ingredients. Spread mix evenly over each chicken piece and let sit in the refrigerator overnight. Heat oil to 400 to 425 degrees. Prior to placing chicken in the oil, dip each piece first into a bowl containing club soda and then lightly dust each piece with pancake flour.
After frying the chicken for 5 minutes, remove and bake in 350 degree oven for about 30 to 35 minutes or until chicken is tender. While chicken is baking sprinkle with a little bit of pancake mix and a few drops of water. This recipe is said to be finger lickin' good!
Kentucky Fried Chicken Coating - Recipe #1
There are actually 11 "secret" spices in this recipe, but an additional 3 ingredients were necessary to derive that special flavor.
1 tbs rosemary
1 tbs oregano leaves
1 tbs powdered sage
1 tsp powdered ginger
1 tsp marjoram
1-1/2 tsp thyme
3 tbs packed brown sugar
3 tbs dry minced parsely
1 tsp pepper
1 tbs paprika
2 tbs garlic salt
2 tbs onion salt
2 tbs powdered chicken bouillon (or 4 cubes mashed)
1 pkg Lipton tomato cup-a-soup mix
Place all ingredients in blender with on/off speed for 3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour: add 1 oz. mix above to 1 cup of flour for coating chicken.
1 tbs rosemary
1 tbs oregano leaves
1 tbs powdered sage
1 tsp powdered ginger
1 tsp marjoram
1-1/2 tsp thyme
3 tbs packed brown sugar
3 tbs dry minced parsely
1 tsp pepper
1 tbs paprika
2 tbs garlic salt
2 tbs onion salt
2 tbs powdered chicken bouillon (or 4 cubes mashed)
1 pkg Lipton tomato cup-a-soup mix
Place all ingredients in blender with on/off speed for 3 to 4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour: add 1 oz. mix above to 1 cup of flour for coating chicken.
Chicken Livers - Fried
1 lb chicken livers
1/2 cup plus 1 tbs self-rising flour
1 tsp salt
1/2 cup oil
1/2 cup water
Wash the chicken livers and cut off all the fat spots. Put the livers in a bowl, sprinkle them with the salt and pepper and mix well. With a knife handle, pound the livers 2 or 3 times. Coast the livers with 1/2 cup of the self-rising flour. Heat the oil in a skillet over medium high heat, add the livers, and cook on both sides.
Pour off the fat, leaving about 1 tablespoon in the pan. Turn the heat to low. Remove the livers and put in 1 tablespoon of flour, stirring until brown. Gradually stir in the water. Put the livers back into the gravy and heat, covered, about 5 minutes. Add some more water if the gravy is too thick. Serve over rice.
Serves 4 to 6.
1/2 cup plus 1 tbs self-rising flour
1 tsp salt
1/2 cup oil
1/2 cup water
Wash the chicken livers and cut off all the fat spots. Put the livers in a bowl, sprinkle them with the salt and pepper and mix well. With a knife handle, pound the livers 2 or 3 times. Coast the livers with 1/2 cup of the self-rising flour. Heat the oil in a skillet over medium high heat, add the livers, and cook on both sides.
Pour off the fat, leaving about 1 tablespoon in the pan. Turn the heat to low. Remove the livers and put in 1 tablespoon of flour, stirring until brown. Gradually stir in the water. Put the livers back into the gravy and heat, covered, about 5 minutes. Add some more water if the gravy is too thick. Serve over rice.
Serves 4 to 6.
The Caballero
Federico Montoya Hernando y Pedro Gonzales was a strange feller to us Swamp Rats. He came up from Mexico with family when they were working in the cucumber fields with the other migrants. They would be out in the fields from "can see" to "can't see" everyday, 'cept Sunday, picking 'cukes from rows that would be up to 2 miles long. These people just looked tired all the time. Bent over in those rows in the heat of the summer sun, with only straw hats to protect their heads, they all looked dusty and kinda used up. All, that is, 'cept Federico Montoya Hernando y Pedro Gonzales. Nobody in our neck of the swamps could say his full name, so 'es we jest called him Fred.
Now Fred didn't look like the other migrant workers. For one thing he stood about a foot taller than the rest of them and had long shiny black hair and brown eyes with flecks of gold dancing in them. He was always wearing a merry look on his face and at the slightest excuse would break into an infectious smile that flashed perfectly straight gleaming teeth. But boys, that hoss was a worker. He could pick up and carry loads that it would take the rest of us two men to just pick up. All day long, with never a complaint, you could see his happy, smiling face as he did the work of any two other men. The one thing he had a passion about was riding Mr. Abdollar's horses. Mr. Abdollar said they needed to have the mean ridden off of them and didn't mind Fred's riding, as long as he didn't hurt the horses.
Every Sunday afternoon, we would see Fred flashing over fences and logs on those horses. He sure looked dashing. That was the problem. Fred was so good looking that most of the gals in the county were half in love with him. No matter where he was, he would soon have half a dozen gals hanging on every word he said. Jest a-batting their eyes at him and giggling and bringing him sweetmeats and sech. It was pure dern sickening, and us guys jest weren't a 'gonna put up with it anymore!
The next Saturday night at the barn dance, the two Futch brothers, Kilgore and Boo came over to the Sweetgum tree where we was all tugging on a jug of shine and jest flat out told Fred that they was a-gonna whup him for sparking their gals. The brothers sailed in and commenced to flinging feet and fists and gruntin' and cussin' to beat the band. Fred danced around them and he made the fight look like some kind of ballet or somethin'.
When they was all finished we finally got Kilgore and Boo off the ground They was holding their heads and looking kinda peaked. Fred jest looked at them and finally said, "You see me riding the horses? Well, where I come from people who ride horses are called Caballeros. I am a GAY Caballero." Kilgore looked at him and then us, then he spit out a tooth and said, "Heck, we all know you are a happy fellow. We jest didn't know you could fight!".
-Bob Gurkin
Now Fred didn't look like the other migrant workers. For one thing he stood about a foot taller than the rest of them and had long shiny black hair and brown eyes with flecks of gold dancing in them. He was always wearing a merry look on his face and at the slightest excuse would break into an infectious smile that flashed perfectly straight gleaming teeth. But boys, that hoss was a worker. He could pick up and carry loads that it would take the rest of us two men to just pick up. All day long, with never a complaint, you could see his happy, smiling face as he did the work of any two other men. The one thing he had a passion about was riding Mr. Abdollar's horses. Mr. Abdollar said they needed to have the mean ridden off of them and didn't mind Fred's riding, as long as he didn't hurt the horses.
Every Sunday afternoon, we would see Fred flashing over fences and logs on those horses. He sure looked dashing. That was the problem. Fred was so good looking that most of the gals in the county were half in love with him. No matter where he was, he would soon have half a dozen gals hanging on every word he said. Jest a-batting their eyes at him and giggling and bringing him sweetmeats and sech. It was pure dern sickening, and us guys jest weren't a 'gonna put up with it anymore!
The next Saturday night at the barn dance, the two Futch brothers, Kilgore and Boo came over to the Sweetgum tree where we was all tugging on a jug of shine and jest flat out told Fred that they was a-gonna whup him for sparking their gals. The brothers sailed in and commenced to flinging feet and fists and gruntin' and cussin' to beat the band. Fred danced around them and he made the fight look like some kind of ballet or somethin'.
When they was all finished we finally got Kilgore and Boo off the ground They was holding their heads and looking kinda peaked. Fred jest looked at them and finally said, "You see me riding the horses? Well, where I come from people who ride horses are called Caballeros. I am a GAY Caballero." Kilgore looked at him and then us, then he spit out a tooth and said, "Heck, we all know you are a happy fellow. We jest didn't know you could fight!".
-Bob Gurkin
Country Baked Chicken with Crispy Crust
1 fryer (3 lbs) chicken - cut up or parts
3 tbs self-rising flour
1/2 stick butter or margarine, melted
1 tsp black pepper
1 cup water
Let the chicken sit in a bowl of cold water with 2 teaspoons of salt for 20 minutes - drain well. Pour the butter into a bowl and add chicken, stirring to coat. Place the chicken into a 9 by 13 inch baking pan, arranged so that the pieces are close together.
Mix together the flour and pepper. Using a sifter or small strainer, sift over the mixture over the chicken. Pour in the water at the edge of the pan. Bake at 375 degrees for about 45 minutes. If too much flour is left on the chicken when it's done, just spoon some of the cooking liquid over the top of the chicken, but remember that this should have a crispy crust.
3 tbs self-rising flour
1/2 stick butter or margarine, melted
1 tsp black pepper
1 cup water
Let the chicken sit in a bowl of cold water with 2 teaspoons of salt for 20 minutes - drain well. Pour the butter into a bowl and add chicken, stirring to coat. Place the chicken into a 9 by 13 inch baking pan, arranged so that the pieces are close together.
Mix together the flour and pepper. Using a sifter or small strainer, sift over the mixture over the chicken. Pour in the water at the edge of the pan. Bake at 375 degrees for about 45 minutes. If too much flour is left on the chicken when it's done, just spoon some of the cooking liquid over the top of the chicken, but remember that this should have a crispy crust.
Carolina Love Story
Lance had stopped by the Kit Kat Klub about 10 on a freezing Saturday night in January. A slight drifting of snow was silently coasting the sidewalks, and the neon glow of the Club's sign gave the snow flakes a hodgepodge of crazy quilt colors. The street was quiet but once he stepped through the doors the rhythmic beat of the music and the gyrating bodies told him that the evening's party was in full swing.
Lance walked into the room and scanned the bar area. Nothing much happening there. He quickly went to the men's room and took care of business. When he stepped back into the bar area, the band had taken a 15 minute break. Standing at the bar was the most breathtakingly beautiful, 36-24-36, platinum haired beauty he had ever seen. His eyes were only on her as he wound his way through the chairs and tables toward smoldering blue eyes and Marilyn Monroe mouth. As he made his way along, roars of laughter made him aware that the crowd was in a great mood and looking for a fun night.
The mahogany bar gleamed in the smoky light as Lance propped his left elbow on it. Facing the gorgeous gal he spoke to the bartender and said "Give the lady a drink, Joe". Slowly she turned to face him and gave him a slow look, up and down. With a smile, she said "Make it a double, Joe". Their eyes could see only each other. "Hi handsome, my name is Ginger" she said. Over the next 15 minutes they communed as only two people meant to be soulmates can. Lance felt as though he had known Ginger all of his life.
When the band started moving toward the stage Lance said "I have my Mercedes at the curb, let's go over to my place and put on a few records and watch the logs in the fireplace." Ginger hesitated for a moment and looked deeply into his eyes. Then she replied "Lead the way Lance". Lance turned away from Ginger and started for the door. Ginger stood startled for a moment and then looked closer at the back of his trousers. She burst into a roar of laughter. Hanging over his belt and fluttering in the breeze of Lance's walking was a stream of toilet paper. No wonder the crowd was roaring with laughter!
Lance walked into the room and scanned the bar area. Nothing much happening there. He quickly went to the men's room and took care of business. When he stepped back into the bar area, the band had taken a 15 minute break. Standing at the bar was the most breathtakingly beautiful, 36-24-36, platinum haired beauty he had ever seen. His eyes were only on her as he wound his way through the chairs and tables toward smoldering blue eyes and Marilyn Monroe mouth. As he made his way along, roars of laughter made him aware that the crowd was in a great mood and looking for a fun night.
The mahogany bar gleamed in the smoky light as Lance propped his left elbow on it. Facing the gorgeous gal he spoke to the bartender and said "Give the lady a drink, Joe". Slowly she turned to face him and gave him a slow look, up and down. With a smile, she said "Make it a double, Joe". Their eyes could see only each other. "Hi handsome, my name is Ginger" she said. Over the next 15 minutes they communed as only two people meant to be soulmates can. Lance felt as though he had known Ginger all of his life.
When the band started moving toward the stage Lance said "I have my Mercedes at the curb, let's go over to my place and put on a few records and watch the logs in the fireplace." Ginger hesitated for a moment and looked deeply into his eyes. Then she replied "Lead the way Lance". Lance turned away from Ginger and started for the door. Ginger stood startled for a moment and then looked closer at the back of his trousers. She burst into a roar of laughter. Hanging over his belt and fluttering in the breeze of Lance's walking was a stream of toilet paper. No wonder the crowd was roaring with laughter!
Barbecue Sauce for Chicken
1 cup ketchup
2 tbs prepared mustard
2 tbs Worcestershire sauce
2 tbs sugar
1 tsp hot sauce
1 tsp seasoned salt
1/4 cup vinegar
Mix together all the ingredients to make the sauce.
To prepare the chicken use 1 fryer, cut up into 8 pieces, or chicken parts. Wash the chicken and soak it in a bowl with 2 teaspoons of salt, added to 2 cups of water. Drain. Preheat oven to 400 degrees. Place the chicken pieces in a baking dish. Bake on the lowest rack of the oven for 25 minutes.
Remove the liquid from the bottom of the pan and brush the barbecue sauce 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 the leg feels soft when mashed).
Serves 4 to 6.
2 tbs prepared mustard
2 tbs Worcestershire sauce
2 tbs sugar
1 tsp hot sauce
1 tsp seasoned salt
1/4 cup vinegar
Mix together all the ingredients to make the sauce.
To prepare the chicken use 1 fryer, cut up into 8 pieces, or chicken parts. Wash the chicken and soak it in a bowl with 2 teaspoons of salt, added to 2 cups of water. Drain. Preheat oven to 400 degrees. Place the chicken pieces in a baking dish. Bake on the lowest rack of the oven for 25 minutes.
Remove the liquid from the bottom of the pan and brush the barbecue sauce 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 the leg feels soft when mashed).
Serves 4 to 6.
Thin Batter for Fried Fish
1 cup all purpose flour
1 tsp baking powder
1 tsp salt
2 eggs
1/2 cup milk
1 tsp vegetable oil
Beat ingredients in a bowl with a hand beater until smooth. Make sure fish is dry and using tongs, dip into the batter. Allow excess to drip back into the bowl. Fry in 375 degree oil until golden brown. Drain and serve.
1 tsp baking powder
1 tsp salt
2 eggs
1/2 cup milk
1 tsp vegetable oil
Beat ingredients in a bowl with a hand beater until smooth. Make sure fish is dry and using tongs, dip into the batter. Allow excess to drip back into the bowl. Fry in 375 degree oil until golden brown. Drain and serve.
Arthur Treacher's Fish Batter Recipe
3 lbs fish fillets
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tbs onion powder
1 tbs seasoned salt
Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk - pour able, but not too thin and not too thick. Beat in the onion powder and salt.
Dip floured fillets into batter and drop into 425 degree oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side.
Arrange on cookie sheet in 325 degree oven to keep warm until all pieces have been fried.
2 cups all-purpose flour
3 cups pancake mix
3 cups club soda
1 tbs onion powder
1 tbs seasoned salt
Dip moistened fish pieces evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper, about 5 minutes.
Whip the pancake mix with the club soda to the consistency of buttermilk - pour able, but not too thin and not too thick. Beat in the onion powder and salt.
Dip floured fillets into batter and drop into 425 degree oil in heavy saucepan using meat thermometer. Brown about 4 minutes per side.
Arrange on cookie sheet in 325 degree oven to keep warm until all pieces have been fried.
Another Love Story - Bell Island, Newfoundland
On a dark winter's night, the fishing vessel Rosie O'Donald was making slow headway in the face of gale force winds and blinding sleet and snow. The temperature had dropped to the point that blown spray was freezing in the rigging and the good ole Rosie was starting to wallow from the topside ice and the water steadily rising in her hold.
She was a good vessel, built in Portugal Cove in Conception Bay in the year of 1901. Captain Liam O'Donald strained to see ahead; looking for the lighthouse at land's end on Bell Island. His beloved wife, Rosie, was on the lee side of the island in the snug cottage he had built with profits hard earned on the Grand Banks.
Huge waves were crashing over the bow and washing any loose gear over the stern. Sometimes Captain O'Donald would be in freezing water up to his waist. Ice hung from his hat and shoulders. It was bitterly cold, but never did his hands budge from the wheel, nor his body from it's appointed duty. His only son, 9 year old, Mick, was with the crew in the hold, helping to pump out the relentless sea and secure latches to slow the onrush of the dark waters. Onward the vessel crashed and bucked through the storm. The wind screeched and wailed through the spars. Captain O'Donald never wavered and held the wheel steadfast. Ever onward did the Rosie struggle.
After this seemingly never ending night of staggering human endurance, morning came with dull laden sky, and suddenly the vessel was in calmer waters. The lee of the island! Badly down in the water, and listing to one side, the vessel was slipping up to it's home dock. Standing by the quay side was Rosie, waiting for her Liam. Slowly the vessel eased up to the dock, it's Captain steadfast at the wheel. Young Mick rushed to his Dad, to embrace this tower of strength and endurance.
Never did the Captain's hands waver from the wheel. Encased in ice and hard frozen, he had brought his only son safely home to the arms of the woman he loved.
- Bob Gurkin
She was a good vessel, built in Portugal Cove in Conception Bay in the year of 1901. Captain Liam O'Donald strained to see ahead; looking for the lighthouse at land's end on Bell Island. His beloved wife, Rosie, was on the lee side of the island in the snug cottage he had built with profits hard earned on the Grand Banks.
Huge waves were crashing over the bow and washing any loose gear over the stern. Sometimes Captain O'Donald would be in freezing water up to his waist. Ice hung from his hat and shoulders. It was bitterly cold, but never did his hands budge from the wheel, nor his body from it's appointed duty. His only son, 9 year old, Mick, was with the crew in the hold, helping to pump out the relentless sea and secure latches to slow the onrush of the dark waters. Onward the vessel crashed and bucked through the storm. The wind screeched and wailed through the spars. Captain O'Donald never wavered and held the wheel steadfast. Ever onward did the Rosie struggle.
After this seemingly never ending night of staggering human endurance, morning came with dull laden sky, and suddenly the vessel was in calmer waters. The lee of the island! Badly down in the water, and listing to one side, the vessel was slipping up to it's home dock. Standing by the quay side was Rosie, waiting for her Liam. Slowly the vessel eased up to the dock, it's Captain steadfast at the wheel. Young Mick rushed to his Dad, to embrace this tower of strength and endurance.
Never did the Captain's hands waver from the wheel. Encased in ice and hard frozen, he had brought his only son safely home to the arms of the woman he loved.
- Bob Gurkin
Tuesday, April 28, 2020
Crispy Fried Fish
This recipe was developed by RT French Co in 1972.
2 eggs beaten
1/2 lb fish fillets
1/4 cup French's prepared mustard
French's mashed potato flakes
1 tsp French's parsley flakes
1/2 tsp French's seafood seasoning
Oil or melted shortening
Beat together eggs, mustard, parsley, and seafood seasoning. Dip fish in the mustard mixture; roll into potato flakes. Fry in hot oil or shortening 3 to 4 minutes on each side or until fish flakes easily and is a golden brown.
Serves 4.
2 eggs beaten
1/2 lb fish fillets
1/4 cup French's prepared mustard
French's mashed potato flakes
1 tsp French's parsley flakes
1/2 tsp French's seafood seasoning
Oil or melted shortening
Beat together eggs, mustard, parsley, and seafood seasoning. Dip fish in the mustard mixture; roll into potato flakes. Fry in hot oil or shortening 3 to 4 minutes on each side or until fish flakes easily and is a golden brown.
Serves 4.
Beans and Franks
This recipe is from before WWII.
3 tbs chopped onion
6 hot dog wieners, sliced penny style
2 tbs butter or margarine
1/3 cup brown sugar
1 can (15 oz) pork and beans
1 tsp prepared mustard
1 tsp celery salt
Saute onion in butter until tender. Combine onion with remaining ingredients in a 2 quart casserole dish. Bake, uncovered at 350 degrees for 40 minutes, stirring occasionally.
Serves 6.
3 tbs chopped onion
6 hot dog wieners, sliced penny style
2 tbs butter or margarine
1/3 cup brown sugar
1 can (15 oz) pork and beans
1 tsp prepared mustard
1 tsp celery salt
Saute onion in butter until tender. Combine onion with remaining ingredients in a 2 quart casserole dish. Bake, uncovered at 350 degrees for 40 minutes, stirring occasionally.
Serves 6.
Onion Chuck Steak
This meal is a "bake in foil" dish that, when served with baked potatoes and broiled tomato slices, makes a great cooked all-in-the-oven meal.
1 half pound boneless chuck steak
2 envelopes Lipton Onion Cup-a-Soup mix
1 jar (2-1/2 oz) sliced mushrooms, drained
Preheat oven to 375 degrees. Place meat on foil in a shallow baking pan. Sprinkle both sides with soup mix; top with mushrooms. Wrap pan tightly with double tin foil. Bake 1 hour.
Serves 4.
1 half pound boneless chuck steak
2 envelopes Lipton Onion Cup-a-Soup mix
1 jar (2-1/2 oz) sliced mushrooms, drained
Preheat oven to 375 degrees. Place meat on foil in a shallow baking pan. Sprinkle both sides with soup mix; top with mushrooms. Wrap pan tightly with double tin foil. Bake 1 hour.
Serves 4.
Peach Trifle
1 store-bought angel cake (12 to 14 oz)
1 package instant vanilla pudding mix
1 can (14 oz) sweetened condensed milk
4 cups peeled, chopped or sliced fresh peaches
1 cup heavy whipping cream
1 tsp almond extract
1 cup cold water
Tear angel cake into small pieces. Arrange half the cake in bottom of 9 by 13 glass baking dish.
Combine milk and water in a small bowl. Add pudding mix and beat well. Chill for five minutes in refrigerator.
Spread half the pudding mixture over cake pieces. Place half the peaches on top. Repeat layer: cake, pudding mixture, peaches. Chill for four hours or until set.
Whip the heavy cream until soft peaks form. Add almond extract near end of whipping process. Before serving, top the dessert with whipped cream.
Serves 12 to 14.
1 package instant vanilla pudding mix
1 can (14 oz) sweetened condensed milk
4 cups peeled, chopped or sliced fresh peaches
1 cup heavy whipping cream
1 tsp almond extract
1 cup cold water
Tear angel cake into small pieces. Arrange half the cake in bottom of 9 by 13 glass baking dish.
Combine milk and water in a small bowl. Add pudding mix and beat well. Chill for five minutes in refrigerator.
Spread half the pudding mixture over cake pieces. Place half the peaches on top. Repeat layer: cake, pudding mixture, peaches. Chill for four hours or until set.
Whip the heavy cream until soft peaks form. Add almond extract near end of whipping process. Before serving, top the dessert with whipped cream.
Serves 12 to 14.
Potatoes - Scalloped
I believe this is one of the first servings that young girls in the south learn to make. There are so many variations of this recipe, but I think you will find this is the basic recipe. I've eaten them prepared with onions and they still taste great so if you are of a mind to experiment... well just go ahead.
5 potatoes, sliced thin
1 cup grated cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 cup Pet milk
1 cup hot water
3 tbs all-purpose flour
Make a sauce of milk, hot water and flour. Add salt and pepper. Cook sauce over low heat until thickened, stirring occasionally. Cook potatoes in boiling under tender.
Place a layer of potatoes in bottom of 2 quart baking dish. Sprinkle a layer of grated cheese over potatoes. Add a layer of white sauce. Repeat layers ending with cheese on top.
Bake in preheated 400 degree oven for 30 minutes.
Serves 6.
5 potatoes, sliced thin
1 cup grated cheddar cheese
1 tsp salt
1/2 tsp black pepper
1 cup Pet milk
1 cup hot water
3 tbs all-purpose flour
Make a sauce of milk, hot water and flour. Add salt and pepper. Cook sauce over low heat until thickened, stirring occasionally. Cook potatoes in boiling under tender.
Place a layer of potatoes in bottom of 2 quart baking dish. Sprinkle a layer of grated cheese over potatoes. Add a layer of white sauce. Repeat layers ending with cheese on top.
Bake in preheated 400 degree oven for 30 minutes.
Serves 6.
Bar-B-Que Hamburgers
This is a recipe that is seen throughout the South.
Meat Preparation
1 - 1/2 lb ground beef (extra lean0
3/4 cup Quakers Rolled Oats
3 tbs chopped onion (or dried minced onion)
Salt and pepper to taste
Mix all the above ingredients and shape into good-sized hamburger patties. Place in roasting pan or sheet cake pan.
Sauce Preparation
2 cups ketchup
6 tbs apple cider vinegar
4 tbs Worcestershire sauce
4 tbs sugar (or Splenda)
1 cup water
Mix sauce well and pour over prepared patties. Bake at 325 degrees uncovered for 1 to 1-1/2 hours. Serve over hamburger buns. Note: if you double meat ingredients you should have enough sauce to cover all. You can also shape meat into small meatballs and serve as an appetizer.
Meat Preparation
1 - 1/2 lb ground beef (extra lean0
3/4 cup Quakers Rolled Oats
3 tbs chopped onion (or dried minced onion)
Salt and pepper to taste
Mix all the above ingredients and shape into good-sized hamburger patties. Place in roasting pan or sheet cake pan.
Sauce Preparation
2 cups ketchup
6 tbs apple cider vinegar
4 tbs Worcestershire sauce
4 tbs sugar (or Splenda)
1 cup water
Mix sauce well and pour over prepared patties. Bake at 325 degrees uncovered for 1 to 1-1/2 hours. Serve over hamburger buns. Note: if you double meat ingredients you should have enough sauce to cover all. You can also shape meat into small meatballs and serve as an appetizer.
Baked Fish
4 Catfish (or fish choice) filets
Garlic Powder
Liquid Smoke
Paprika
Lemon Juice
lemon Pepper (optional)
Line a baking pan with foil. Sprinkle lemon juice on filets and then sprinkle both sides with garlic powder and paprika.. Sprinkle a small amount of liquid smoke on top of each filet.
Bake at 375 degrees for 40 minutes or until fish is done. You may add lemon pepper if desire.
Serves 4.
Garlic Powder
Liquid Smoke
Paprika
Lemon Juice
lemon Pepper (optional)
Line a baking pan with foil. Sprinkle lemon juice on filets and then sprinkle both sides with garlic powder and paprika.. Sprinkle a small amount of liquid smoke on top of each filet.
Bake at 375 degrees for 40 minutes or until fish is done. You may add lemon pepper if desire.
Serves 4.
Dirty Rice
This is one dish I have come to love. I must admit that I do go a little lighter on the bell pepper though.
1 lb ground chuck
1 cup uncooked rice
1 can cream of onion soup
1 can cream of chicken soup
1/2 chopped onion
1 chopped bell pepper
1/2 tsp garlic powder
1/2 tsp Cajun seasoning
1/2 tsp salt
1/2 tsp pepper
2 tbs Canola oil
Slightly brown ground chuck in oil. Add remaining ingredients and mix well.
Serves 6.
1 lb ground chuck
1 cup uncooked rice
1 can cream of onion soup
1 can cream of chicken soup
1/2 chopped onion
1 chopped bell pepper
1/2 tsp garlic powder
1/2 tsp Cajun seasoning
1/2 tsp salt
1/2 tsp pepper
2 tbs Canola oil
Slightly brown ground chuck in oil. Add remaining ingredients and mix well.
Serves 6.
Chicken and Rice
This isn't an old recipe, but if Grandma had the ingredients she would have cooked it just like this. You can follow this recipe or you can nuke it in the microwave for 10 to 12 minutes and it becomes a really quick meal.
4 chicken breasts (skinned if desired)
1 - 1/2 cups quick rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced mushrooms
2 cups water
1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
Combine all ingredients except for chicken and pour into a 9 x 13 baking dish. Place chicken breasts on top of mixture. Bake at 375 degrees for 45 minutes.
Serves 4.
4 chicken breasts (skinned if desired)
1 - 1/2 cups quick rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced mushrooms
2 cups water
1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
Combine all ingredients except for chicken and pour into a 9 x 13 baking dish. Place chicken breasts on top of mixture. Bake at 375 degrees for 45 minutes.
Serves 4.
Cajun Seafood Gumbo
2 pkg Cajun gumbo base mix
4 quarts water or broth
3 lbs small (cocktail) shrimp
3 cups chopped ham
3 cups chopped smoked sausage
1 can crab meat
2 cups chopped celery
2 cups chopped onion
2 cups cooked, diced chicken
Salt, pepper and garlic powder to taste
Mix gumbo mix and 2 cups warm water until mix is completed dissolved. Place remaining water in a large pan and bring to a boil. Let simmer for 15 minutes.
In an iron skillet, saute onion and celery until translucent - add to gumbo mixture. Add remaining ingredients and continue to simmer on low heat for 30 minutes. Remove from heat and let stand for 20 minutes.
Serve over cooked rice. Best served with cornbread.
Serves 6 to 8.
4 quarts water or broth
3 lbs small (cocktail) shrimp
3 cups chopped ham
3 cups chopped smoked sausage
1 can crab meat
2 cups chopped celery
2 cups chopped onion
2 cups cooked, diced chicken
Salt, pepper and garlic powder to taste
Mix gumbo mix and 2 cups warm water until mix is completed dissolved. Place remaining water in a large pan and bring to a boil. Let simmer for 15 minutes.
In an iron skillet, saute onion and celery until translucent - add to gumbo mixture. Add remaining ingredients and continue to simmer on low heat for 30 minutes. Remove from heat and let stand for 20 minutes.
Serve over cooked rice. Best served with cornbread.
Serves 6 to 8.
Cajun Chicken Gumbo
No Southern recipe book would be complete without this old recipe from Louisiana.
2 Chicken fryers, cut up
1 lb sliced okra
2 large onions, diced
1/2 cup oil
3/4 cup flour
3 quarts water
In a large iron skillet, brown oil and flour to make a golden brown roux. Add 1/2 of the diced onion. Add chicken and cook in roux until chicken turns tan. Place chicken and roux in a large dutch oven or pan on medium heat. Add 3 quarts water to dutch oven or pan and cook until chicken is tender, about an hour. Remove chicken and bone - then return to roux.
In the iron skillet, smother okra and other 1/2 of diced onion in a small amount of oil. Do not brown. Water may be added to keep okra from sticking. Cook over low heat until all the slime is cooked from okra. Add okra/rice to chicken mixture. Add salt, pepper and garlic powder to taste. Serve over cooked rice.
Serves 6 to 8.
2 Chicken fryers, cut up
1 lb sliced okra
2 large onions, diced
1/2 cup oil
3/4 cup flour
3 quarts water
In a large iron skillet, brown oil and flour to make a golden brown roux. Add 1/2 of the diced onion. Add chicken and cook in roux until chicken turns tan. Place chicken and roux in a large dutch oven or pan on medium heat. Add 3 quarts water to dutch oven or pan and cook until chicken is tender, about an hour. Remove chicken and bone - then return to roux.
In the iron skillet, smother okra and other 1/2 of diced onion in a small amount of oil. Do not brown. Water may be added to keep okra from sticking. Cook over low heat until all the slime is cooked from okra. Add okra/rice to chicken mixture. Add salt, pepper and garlic powder to taste. Serve over cooked rice.
Serves 6 to 8.
Beef Tips & Rice
This southern recipe is served at nearly every roadside diner that I have ever eaten in, and to this day I will have this meal at least once a week.
2 - 1/2 lbs cubed sirloin steak, cut into 1 inch cubes
1 - 1/2 cups flour
4 tbs oil
1 tsp black pepper
1 - 1/2 tsp salt
1/2 cup chopped celery
1 tsp garlic powder
1/2 cup chopped onion
2 cups rice
2 cups beef broth
Mix flour, salt, garlic powder, black pepper in a plastic bag. Put meat in flour mixture and coat well.
Heat oil in an iron skillet. Add meat and brown. Add celery and onion to meat. Cook until celery and onion is tender. Add beef broth. Cover and cook over low heat for 3 to 4 hours. Water may be added if needed. Cook rice according to package directions. Serve beef tips over cooked rice.
Serves 6.
2 - 1/2 lbs cubed sirloin steak, cut into 1 inch cubes
1 - 1/2 cups flour
4 tbs oil
1 tsp black pepper
1 - 1/2 tsp salt
1/2 cup chopped celery
1 tsp garlic powder
1/2 cup chopped onion
2 cups rice
2 cups beef broth
Mix flour, salt, garlic powder, black pepper in a plastic bag. Put meat in flour mixture and coat well.
Heat oil in an iron skillet. Add meat and brown. Add celery and onion to meat. Cook until celery and onion is tender. Add beef broth. Cover and cook over low heat for 3 to 4 hours. Water may be added if needed. Cook rice according to package directions. Serve beef tips over cooked rice.
Serves 6.
Eastern Carolina Hot Dog Chili
We personally liked our hot dogs "all the way" which was with chili, mustard and coleslaw (eastern Carolina style).
1 - 1/4 pounds ground beef
1 large sweet onion (about 1 cup) chopped
1 can (6 oz) tomato paste
1/2 cup ketchup
1 tbs chili powder
2 tsp Worcestershire sauce
1 tsp cider or white vinegar
1 tsp salt
1/4 tsp black pepper (optional)
Place the beef, onion and 2 cups of water in a Dutch oven or soup pot over high heat. Bring the water to a boil. Reduce heat to medium and stir to begin breaking up the meat.
Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.
Continue to cook at a simmer, stirring about every 5 minutes, about 15 minutes total. As the chili thickens, you may need to reduce the heat to medium-low or low so it doesn't stick.
Refrigerate, covered, up to 2 days, or freeze in a small freezer bags for up to 6 months. Thaw or reheat in a microwave, stirring often.
Make about 1 quart.
1 - 1/4 pounds ground beef
1 large sweet onion (about 1 cup) chopped
1 can (6 oz) tomato paste
1/2 cup ketchup
1 tbs chili powder
2 tsp Worcestershire sauce
1 tsp cider or white vinegar
1 tsp salt
1/4 tsp black pepper (optional)
Place the beef, onion and 2 cups of water in a Dutch oven or soup pot over high heat. Bring the water to a boil. Reduce heat to medium and stir to begin breaking up the meat.
Add the tomato paste, ketchup, chili powder, Worcestershire sauce, vinegar, salt and pepper, if using. Stir well until the tomato paste and ketchup are dissolved and the meat is mostly broken up.
Continue to cook at a simmer, stirring about every 5 minutes, about 15 minutes total. As the chili thickens, you may need to reduce the heat to medium-low or low so it doesn't stick.
Refrigerate, covered, up to 2 days, or freeze in a small freezer bags for up to 6 months. Thaw or reheat in a microwave, stirring often.
Make about 1 quart.
Fried Green Tomatoes
My brothers and I have eaten fried green tomatoes all of our lives. I can remember my grandmother cooking them on her old wood stove, and then later my Mom, and then later my wife, Peg. Of course Mom and Peg cooked them on a gas range, but the recipe stayed the same.
4 green tomatoes, cut into 1/2-inch slices
1/2 cup cornmeal
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1 egg, beaten
1/2 cup milk
Canola oil
Combine cornmeal, flour, salt and pepper. Beat egg slightly and add milk. Dip sliced green tomatoes in egg mixture, and then coat with cornmeal misture.
Heat oil about 1 inch deep in a frying pan. Drop coated tomato slices into hot oil. Cook until golden brown.
Serves ?Hmm? Depends on how hungry you are.
4 green tomatoes, cut into 1/2-inch slices
1/2 cup cornmeal
1/4 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
1 egg, beaten
1/2 cup milk
Canola oil
Combine cornmeal, flour, salt and pepper. Beat egg slightly and add milk. Dip sliced green tomatoes in egg mixture, and then coat with cornmeal misture.
Heat oil about 1 inch deep in a frying pan. Drop coated tomato slices into hot oil. Cook until golden brown.
Serves ?Hmm? Depends on how hungry you are.
Pepper Steak
2 lbs sirloin steak, thinly sliced
1 pkg brown gravy mix
3/4 cup water
1 tbs soy sauce
1 tbs canola oil
1 tsp garlic powder
1/4 tsp black pepper
1 onion, sliced
2 bell peppers, cut into thin strips
4 cups cooked rice
Heat oil in a large skillet and saute steak strips until brown. In a bowl, combine brown gravy mix, water, soy sauce, garlic powder, and black pepper. Stir into steak mixture. Bring to a boil and simmer for 10 minutes. Add onion, bell pepper and simmer for 10 more minutes. Serve over cooked rice.
Or if you prefer it baked, pour into casserole dish and bake at 300 degree for 40 minutes.
Serves 4 to 6.
1 pkg brown gravy mix
3/4 cup water
1 tbs soy sauce
1 tbs canola oil
1 tsp garlic powder
1/4 tsp black pepper
1 onion, sliced
2 bell peppers, cut into thin strips
4 cups cooked rice
Heat oil in a large skillet and saute steak strips until brown. In a bowl, combine brown gravy mix, water, soy sauce, garlic powder, and black pepper. Stir into steak mixture. Bring to a boil and simmer for 10 minutes. Add onion, bell pepper and simmer for 10 more minutes. Serve over cooked rice.
Or if you prefer it baked, pour into casserole dish and bake at 300 degree for 40 minutes.
Serves 4 to 6.
Okra - Corn - Tomatoes
Here is one of the standard summer Southern recipes when we had fresh vegetables. As you know, we no longer have to wait until summer to enjoy this meal so use the frozen stuff if you wish.
2 cups fresh corn (or frozen)
1 14 to 16 oz can diced tomatoes with juice
1 small onion, grated
1 tbs firmly packed brown sugar
1/2 lb fresh or frozen okra, trimmed and cut into 1/2 inch slices
In a heavy saucepan combine corn, tomatoes with juice, onion, brown sugar, salt, pepper on medium heat and simmer 2 minutes. Stir in okra and simmer, covered for 5 to 7 minutes, or until is tender.
Serves 4.
2 cups fresh corn (or frozen)
1 14 to 16 oz can diced tomatoes with juice
1 small onion, grated
1 tbs firmly packed brown sugar
1/2 lb fresh or frozen okra, trimmed and cut into 1/2 inch slices
In a heavy saucepan combine corn, tomatoes with juice, onion, brown sugar, salt, pepper on medium heat and simmer 2 minutes. Stir in okra and simmer, covered for 5 to 7 minutes, or until is tender.
Serves 4.
Potatoes - Twice Baked
4 large baking potatoes
4 slices bacon
1 cup sour cream
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1/2 tsp pepper
1 cup shredded Cheddar cheese
1 onion chopped
Bake potatoes in oven for one hour at 375 degrees. Cook and drain bacon - crumble and set aside. Sliced cooked potatoes in half, lengthwise and scoop the center into a large bowl. Place potato shells to one side.
Add sour cream, milk, butter, salt, pepper, onions, 1/2 cup cheese and 1/2 the onions. Mix until well blended and creamy. Spoon mixture back into the shells and top with remaining cheese and bacon. If you would rather, you can mix some of the bacon and cheese in while blending.
Bake for another 15 minutes or until heated throughout and cheese is melted.
This recipe was contributed by my daughter Charlene.
Serves 6 to 8.
4 slices bacon
1 cup sour cream
1/2 cup milk
1/4 cup butter
1/2 tsp salt
1/2 tsp pepper
1 cup shredded Cheddar cheese
1 onion chopped
Bake potatoes in oven for one hour at 375 degrees. Cook and drain bacon - crumble and set aside. Sliced cooked potatoes in half, lengthwise and scoop the center into a large bowl. Place potato shells to one side.
Add sour cream, milk, butter, salt, pepper, onions, 1/2 cup cheese and 1/2 the onions. Mix until well blended and creamy. Spoon mixture back into the shells and top with remaining cheese and bacon. If you would rather, you can mix some of the bacon and cheese in while blending.
Bake for another 15 minutes or until heated throughout and cheese is melted.
This recipe was contributed by my daughter Charlene.
Serves 6 to 8.
Potato Wedges - Fried
This is a recipe I came up with some years ago and we try to have this with a meal about once every 2 weeks.
4 potatoes
1 inch of cooking oil in a skillet
1-1/2 cup plain four
1/2 tsp chili powder (optional if preferred spicy)
1/2 tsp salt
1/2 tsp black pepper
Clean and place the potatoes in a pot and cover with water. Don't peel the potatoes. Boil for about 20 to 25 minutes and remove from heat. After they cool a bit slice the potatoes into wedges. Leave the skin on. I try to get about 6 wedges from a medium potato. you may get more or less depending on the potato size. Heat the cooking oil to 375 degrees.
Using paper towels dry the potatoes. In a mixing bag place the flour, salt and pepper. If you want to add any chives or any other spices, now is the time. Place the potatoes in the bag and shake to cover and immediately place the potatoes in the hot oil. DO NOT PRE-FLOUR THE POTATOES. You want them to go from shaking to straight to the pot. Cook until golden brown.
Serves 4.
4 potatoes
1 inch of cooking oil in a skillet
1-1/2 cup plain four
1/2 tsp chili powder (optional if preferred spicy)
1/2 tsp salt
1/2 tsp black pepper
Clean and place the potatoes in a pot and cover with water. Don't peel the potatoes. Boil for about 20 to 25 minutes and remove from heat. After they cool a bit slice the potatoes into wedges. Leave the skin on. I try to get about 6 wedges from a medium potato. you may get more or less depending on the potato size. Heat the cooking oil to 375 degrees.
Using paper towels dry the potatoes. In a mixing bag place the flour, salt and pepper. If you want to add any chives or any other spices, now is the time. Place the potatoes in the bag and shake to cover and immediately place the potatoes in the hot oil. DO NOT PRE-FLOUR THE POTATOES. You want them to go from shaking to straight to the pot. Cook until golden brown.
Serves 4.
Potato Wedges - Baked
This is a fairly new recipe and gives a good baked potato wedge, but I prefer the fried of course.
4 potatoes
1/2 cup margarine
1 tsp sugar
1 tsp garlic powder
1/2 tsp paprika
1 tsp Tabasco sauce
Salt and pepper to taste
Preheat oven to 400 degrees. Clean and wash potatoes - do not peel. Cut potatoes lengthwise into wedges. Heat margarine, sugar and Tabasco. Brush each potato wedge with mixture and place into a casserole dish with skin side to bottom of dish. Combine paprika, garlic powder, salt and pepper. Sprinkle potato wedges generously with mixture.
Bake for 55 minutes or until potatoes are tender and browned.
4 potatoes
1/2 cup margarine
1 tsp sugar
1 tsp garlic powder
1/2 tsp paprika
1 tsp Tabasco sauce
Salt and pepper to taste
Preheat oven to 400 degrees. Clean and wash potatoes - do not peel. Cut potatoes lengthwise into wedges. Heat margarine, sugar and Tabasco. Brush each potato wedge with mixture and place into a casserole dish with skin side to bottom of dish. Combine paprika, garlic powder, salt and pepper. Sprinkle potato wedges generously with mixture.
Bake for 55 minutes or until potatoes are tender and browned.
Thursday, April 23, 2020
Omelet, Vegetable
3 eggs
2 slices onion, chopped
2 slices green pepper, chopped
2 thin slices tomato, chopped
1 mushroom, chopped
1 tsp butter or oil for cooking vegetables
2 tsp water
2 tsp oil for cooking
In a small frying pan, saute the onion, green pepper, tomato, and mushroom in the butter/oil, over low heat until tender, about 6 to 8 minutes. Beat the eggs and the water until the whites and yolks are blended together.
Put oil in a skillet over medium heat. Pour in the eggs, turning the heat to low and shaking the pan to keep the eggs from sticking as they cook. Add the veggies on top of the eggs and fold the omelet over when it appears to be done on the bottom. Cook until done.
2 slices onion, chopped
2 slices green pepper, chopped
2 thin slices tomato, chopped
1 mushroom, chopped
1 tsp butter or oil for cooking vegetables
2 tsp water
2 tsp oil for cooking
In a small frying pan, saute the onion, green pepper, tomato, and mushroom in the butter/oil, over low heat until tender, about 6 to 8 minutes. Beat the eggs and the water until the whites and yolks are blended together.
Put oil in a skillet over medium heat. Pour in the eggs, turning the heat to low and shaking the pan to keep the eggs from sticking as they cook. Add the veggies on top of the eggs and fold the omelet over when it appears to be done on the bottom. Cook until done.
Omelet, Plain
2 eggs
2 tsp oil
1 tsp water
Salt and pepper to taste
Beat the eggs with a fork or beater until well mixed. Add the water, salt, and pepper, beating fast until they are will mixed.
Heat the oil in a frying pan over medium heat. Add the eggs, turning the heat to low and shaking the pan to keep the eggs from sticking as they cook. When the eggs begin to get firm, fold in half with a spatula, forming an omelet. Cook until done.
2 tsp oil
1 tsp water
Salt and pepper to taste
Beat the eggs with a fork or beater until well mixed. Add the water, salt, and pepper, beating fast until they are will mixed.
Heat the oil in a frying pan over medium heat. Add the eggs, turning the heat to low and shaking the pan to keep the eggs from sticking as they cook. When the eggs begin to get firm, fold in half with a spatula, forming an omelet. Cook until done.
HOT Chili n Beans (damn good stuff!)
1-1/2 lbs lean ground beef
1/2 cup finely chopped onions
2 tbs chili powder
1/4 tsp cumin
1 tsp crushed red pepper
1 can (16 oz) tomato - chopped, w/juice
2 cans (16 oz) pinto beans, drained
Put the ground beef and onion in a pot and cook over medium high heat. When the meat is browned and the onion is soft, drain off the fat and add the other ingredients. Stir to mix well. Turn the heat to low and let is simmer, uncovered, stirring now and then, for 30 to 40 minutes.
Serves 6 to 8
1/2 cup finely chopped onions
2 tbs chili powder
1/4 tsp cumin
1 tsp crushed red pepper
1 can (16 oz) tomato - chopped, w/juice
2 cans (16 oz) pinto beans, drained
Put the ground beef and onion in a pot and cook over medium high heat. When the meat is browned and the onion is soft, drain off the fat and add the other ingredients. Stir to mix well. Turn the heat to low and let is simmer, uncovered, stirring now and then, for 30 to 40 minutes.
Serves 6 to 8
Lamb Chops
8 lamb chops, cut thick (about 1 to 1-1/2 inches)
1/2 cup self-rising flour
3 tbs cooking oil
1/4 cup water
2 tbs Molasses
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
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 for 20 minutes.
Place the four in a pan or dish and dip the chops in the flour to coat on 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
1/2 cup self-rising flour
3 tbs cooking oil
1/4 cup water
2 tbs Molasses
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
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 for 20 minutes.
Place the four in a pan or dish and dip the chops in the flour to coat on 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
Pig Tails (or Neck Bones)
3 lbs pig tails or neck bones
1 tsp crushed red pepper
1 tsp dried thyme
1 tbs salt
Wash the pig tails or neck bones and trim off the fat. Place them in a pot and cover with water. Add the seasonings. Let come to a boil. Turn the heat to low and cook slowly until tender, about 1-1/2 hours.
1 tsp crushed red pepper
1 tsp dried thyme
1 tbs salt
Wash the pig tails or neck bones and trim off the fat. Place them in a pot and cover with water. Add the seasonings. Let come to a boil. Turn the heat to low and cook slowly until tender, about 1-1/2 hours.
Reginald Cavenaugh - Plantation Owner - Bath, North Carolina
Reginald Cavenaugh was one of the privileged few in Bath, North Carolina. His daddy owned the largest plantation and the most slaves in Beaufort County in the year of 1830.
Religion has always played an important part of social life in the south. Church going wasn't restricted to just Sunday. There were the regular Wednesday night meetings and usually the ladies would get together at least once a week for a quilting bee or maybe a canning day, where they all canned vegetables and sweets for the coming winter. The men had occasions to get together also. Barn raising, water well digging and the like. There were many times when all would get together. Occasions like corn husking, picking cotton, bringing in the tobacco, or just having a good ole 'hoe down'. BUT everything revolved around the church. Reginald's group was a part of the 'new fast crowd'. They didn't go to church at all and would say new modern words like 'zounds', and 'corn licker' was a major part of all their get togethers.
One Sunday morning, as you would hear the hymns drifting over the swamps, Reginald Cavenaugh and his group of rowdies had decided to have a horse race. They lined up at the front of the church and were to race from that point, out past the cemetery and back to the church. A quick count and the roar of a pistol shot signaled the beginning of the race. Reginald yelled, loud enough to be heard over the preacher, Titus Creek "TAKE ME A WINNER OR TAKE ME TO HELL!". And spurred the big black stallion he was riding, until flicks of blood and foam were spraying from the stallion. With eyes walled an nostrils flared, the big black made the turn by the cemetery, well ahead of the other horse - thundering towards the home stretch as the final horse in the pack was just making the turn.
No one knows exactly what happened on that final stretch for the finish line. Maybe it was the vicious spurring and beating with Reginald's crop that threw his steed off his stride. Or it could have been his drunken sawing of the reins. In any case the big black hit a patch of sand and fell forward. Reginald Cavenaugh flew over the horse and hit a huge oak tree head first. He is presently buried in the same cemetery he had raced around.
Today that patch of sand where Reginald Cavenaugh met his death still has horse hoof tracks in it. No matter how you try to rake the tracks out, or how you cover them with more sand, or leaves or trash, the next morning they are clean again and as stark as the day they were made.
This is the original story as told for over a hundred and fifty years. You can go to eastern North Carolina today and see those marks in the sand.
- Bob Gurkin
Religion has always played an important part of social life in the south. Church going wasn't restricted to just Sunday. There were the regular Wednesday night meetings and usually the ladies would get together at least once a week for a quilting bee or maybe a canning day, where they all canned vegetables and sweets for the coming winter. The men had occasions to get together also. Barn raising, water well digging and the like. There were many times when all would get together. Occasions like corn husking, picking cotton, bringing in the tobacco, or just having a good ole 'hoe down'. BUT everything revolved around the church. Reginald's group was a part of the 'new fast crowd'. They didn't go to church at all and would say new modern words like 'zounds', and 'corn licker' was a major part of all their get togethers.
One Sunday morning, as you would hear the hymns drifting over the swamps, Reginald Cavenaugh and his group of rowdies had decided to have a horse race. They lined up at the front of the church and were to race from that point, out past the cemetery and back to the church. A quick count and the roar of a pistol shot signaled the beginning of the race. Reginald yelled, loud enough to be heard over the preacher, Titus Creek "TAKE ME A WINNER OR TAKE ME TO HELL!". And spurred the big black stallion he was riding, until flicks of blood and foam were spraying from the stallion. With eyes walled an nostrils flared, the big black made the turn by the cemetery, well ahead of the other horse - thundering towards the home stretch as the final horse in the pack was just making the turn.
No one knows exactly what happened on that final stretch for the finish line. Maybe it was the vicious spurring and beating with Reginald's crop that threw his steed off his stride. Or it could have been his drunken sawing of the reins. In any case the big black hit a patch of sand and fell forward. Reginald Cavenaugh flew over the horse and hit a huge oak tree head first. He is presently buried in the same cemetery he had raced around.
Today that patch of sand where Reginald Cavenaugh met his death still has horse hoof tracks in it. No matter how you try to rake the tracks out, or how you cover them with more sand, or leaves or trash, the next morning they are clean again and as stark as the day they were made.
This is the original story as told for over a hundred and fifty years. You can go to eastern North Carolina today and see those marks in the sand.
- Bob Gurkin
Ham and Redeye Gravy
Country ham slices
1/4 cup brewed coffee
3 tbs vegetable oil
1/4 cup water
Cut slits in the edges of the ham slices, so that the ham won't curl up as it cooks. Place the ham in very warm water and let sit for about 10 minutes, then rinse lightly under cold running water.
In a large skillet, heat the oil (medium high) and add as many ham slices as will fit. Turn the ham to brown on both sides. Put the browned ham pieces in a serving dish and keep warm while all pieces are browned.
When the last of the ham is removed from the skillet, pour in the coffee and water and let come to a quick boil. Stir the gravy and pour over the ham pieces.
Enjoy!
1/4 cup brewed coffee
3 tbs vegetable oil
1/4 cup water
Cut slits in the edges of the ham slices, so that the ham won't curl up as it cooks. Place the ham in very warm water and let sit for about 10 minutes, then rinse lightly under cold running water.
In a large skillet, heat the oil (medium high) and add as many ham slices as will fit. Turn the ham to brown on both sides. Put the browned ham pieces in a serving dish and keep warm while all pieces are browned.
When the last of the ham is removed from the skillet, pour in the coffee and water and let come to a quick boil. Stir the gravy and pour over the ham pieces.
Enjoy!
Wednesday, April 22, 2020
Wabana Iron Ore Mine #2 - Newfoundland Story by Bob Gurkin
This is one of my brother, Bob Gurkin's stories that he wrote about Newfoundland. Specifically Bell Island - just off the coast of St. John's, Newfoundland. The way it is written is reminiscent of the sound of the Irish-influenced accent that you will hear when you visit that beautiful and rugged part of Canada. Enjoy! RG
"Me Da was Patrick O'Shea and I'm his son Shawn. Me Da werked in the No. 2 Bell Island iron ore mine. It were a hard life bye's. He and me Ma would get up about four terdy in the marning and Da had to be at the mine by six. He would put in a 10-hour day, six days a week, fer the princely sum of terteen cents an hour. Me Da had to wear a small brass tag, and I can remember that tag to this day. Around the edge of the tag was stamped 'Dom. Wabana Ore Limited'. In the middle of the tag was stamped his company number 349 and under that was 'Wabana NFLD'. The owners of the mine didn't know nor care about his name. To them he was just number 349. Whether he was checking a lamp out o' stores or picking up his $7.80 weekly pay, he was just number 349.
Fer dis money, he had to load terdy six tons o' iron ore a day. If he wer too sick ter werk or got hurt in the mines, no matter, just lay 'em off and put on another out o' werk fisherman. Dese mines on Bell Island went down and out under Conception Bay fer up to tree miles. Dey wer a damp, dark place lit only by der light of candles or seal oil lamps in little nooks cut into the sides of the mines, ever 12 meters, er so.
Dey had horses in the mines, that would haul the iron ore cars, and dese horses worked der whole life in dat darkness. Never seeing the light o'day, nor a romp in a meadow. Me Da wouldn't see the light o' day from fall to spring, either. He arose in the dark and came home in the dark. Me brudders and sisters all went to the Catholic School and I did too, til I was 10 and could get a job swamping in the mines. Me Ma gave me 5 coppers, out o' me pay, to spend on meself, ever week and it seemed ter be all the money in the world, to me, byes.
My best recollection o' Bell Island is red iron ore dust. Not a piece of pavement on the entire island. Just crushed iron ore, fer the road beds and every ting on the island was covered in red iron ore dust. Sheets and clothes, hung to dry, were soon covered in the rest dust. I can't remember white show. Even the snow and ice were red. Today byes, people on der island talk abouts tha 'good ole days'. Twern't no such ting."
- Bob Gurkin
"Me Da was Patrick O'Shea and I'm his son Shawn. Me Da werked in the No. 2 Bell Island iron ore mine. It were a hard life bye's. He and me Ma would get up about four terdy in the marning and Da had to be at the mine by six. He would put in a 10-hour day, six days a week, fer the princely sum of terteen cents an hour. Me Da had to wear a small brass tag, and I can remember that tag to this day. Around the edge of the tag was stamped 'Dom. Wabana Ore Limited'. In the middle of the tag was stamped his company number 349 and under that was 'Wabana NFLD'. The owners of the mine didn't know nor care about his name. To them he was just number 349. Whether he was checking a lamp out o' stores or picking up his $7.80 weekly pay, he was just number 349.
Fer dis money, he had to load terdy six tons o' iron ore a day. If he wer too sick ter werk or got hurt in the mines, no matter, just lay 'em off and put on another out o' werk fisherman. Dese mines on Bell Island went down and out under Conception Bay fer up to tree miles. Dey wer a damp, dark place lit only by der light of candles or seal oil lamps in little nooks cut into the sides of the mines, ever 12 meters, er so.
Dey had horses in the mines, that would haul the iron ore cars, and dese horses worked der whole life in dat darkness. Never seeing the light o'day, nor a romp in a meadow. Me Da wouldn't see the light o' day from fall to spring, either. He arose in the dark and came home in the dark. Me brudders and sisters all went to the Catholic School and I did too, til I was 10 and could get a job swamping in the mines. Me Ma gave me 5 coppers, out o' me pay, to spend on meself, ever week and it seemed ter be all the money in the world, to me, byes.
My best recollection o' Bell Island is red iron ore dust. Not a piece of pavement on the entire island. Just crushed iron ore, fer the road beds and every ting on the island was covered in red iron ore dust. Sheets and clothes, hung to dry, were soon covered in the rest dust. I can't remember white show. Even the snow and ice were red. Today byes, people on der island talk abouts tha 'good ole days'. Twern't no such ting."
- Bob Gurkin
Tuesday, April 21, 2020
Meatballs in Salsa
1 lb ground beef
1/2 lb ground pork
1 egg, beaten
1/2 tsp thyme
1 tsp garlic salt
2 tbs A-1 Sauce
1 tbs vinegar
1 tbs mustard
1 jar (16 oz) hot salsa
1 can (8 oz) tomato sauce
Heat the salsa and tomato sauce together in a small pan over low heat. In a bowl, mix all the other ingredients together well. Form into 1-inch balls. Lightly grease a baking pan or spray it with cooking spray and place the meatballs in the pan. Bake at 350 degrees for 25 minutes.
Transfer the meatballs to an ovenproof serving dish, pour the sauce over them, and put the dish in the oven for 10 minutes.
Turn off the oven, leaving the dish inside, and let the flavor ripen for 20 to 25 minutes.
Makes about 20 meatballs.
1/2 lb ground pork
1 egg, beaten
1/2 tsp thyme
1 tsp garlic salt
2 tbs A-1 Sauce
1 tbs vinegar
1 tbs mustard
1 jar (16 oz) hot salsa
1 can (8 oz) tomato sauce
Heat the salsa and tomato sauce together in a small pan over low heat. In a bowl, mix all the other ingredients together well. Form into 1-inch balls. Lightly grease a baking pan or spray it with cooking spray and place the meatballs in the pan. Bake at 350 degrees for 25 minutes.
Transfer the meatballs to an ovenproof serving dish, pour the sauce over them, and put the dish in the oven for 10 minutes.
Turn off the oven, leaving the dish inside, and let the flavor ripen for 20 to 25 minutes.
Makes about 20 meatballs.
Chili Beef and Beans
A dish that is ready in 15 minutes on top of the stove.
1 lb ground beef
1 cup chopped onion
1 large clove garlic, minced
2 tsp chili powder
2 16-ounce cans Campbell's Pork and Beans in Tomato Sauce
1 10-ounce can tomatoes and green chilies
In a large saucepan brown beef and cook onion combined with garlic and chili powder, until tender (use shortening if necessary); stir to separate meat. Add remaining ingredients. Bring to boil; reduce heat. Simmer 10 minutes, stirring occasionally.
Serves 6
1 lb ground beef
1 cup chopped onion
1 large clove garlic, minced
2 tsp chili powder
2 16-ounce cans Campbell's Pork and Beans in Tomato Sauce
1 10-ounce can tomatoes and green chilies
In a large saucepan brown beef and cook onion combined with garlic and chili powder, until tender (use shortening if necessary); stir to separate meat. Add remaining ingredients. Bring to boil; reduce heat. Simmer 10 minutes, stirring occasionally.
Serves 6
Beef or Calf Liver
Chatham County, North Carolina recipe from the 1940's.
Slices of beef or calf liver (allow 4 oz per person)
1/2 cup self-rising flour
4 tbs vegetable oil
2 med onions, sliced
1/2 cup hot water
salt and pepper to taste
Mix together the flour, salt, and pepper. Coat the liver slices on both sides with the flour mixture. Put the oil in a frying pan over med high heat and let it get hot. Place the liver slices in the pan, but do not crowd them. They should brown on both sides.
Remove cooked slices and repeat until all the liver is cooked. Pour out the remaining fat and put in the onion slices, separated. Saute the onions for about 1 minute, then put the cooked liver back into the pan with the onions. Pour in the hot water, stir until heated through, then cover. Turn off the heat and let sit for 10 minutes. Spoon out the liver and onions and serve hot.
Serves 4.
Slices of beef or calf liver (allow 4 oz per person)
1/2 cup self-rising flour
4 tbs vegetable oil
2 med onions, sliced
1/2 cup hot water
salt and pepper to taste
Mix together the flour, salt, and pepper. Coat the liver slices on both sides with the flour mixture. Put the oil in a frying pan over med high heat and let it get hot. Place the liver slices in the pan, but do not crowd them. They should brown on both sides.
Remove cooked slices and repeat until all the liver is cooked. Pour out the remaining fat and put in the onion slices, separated. Saute the onions for about 1 minute, then put the cooked liver back into the pan with the onions. Pour in the hot water, stir until heated through, then cover. Turn off the heat and let sit for 10 minutes. Spoon out the liver and onions and serve hot.
Serves 4.
Salisbury Steak
1930's recipe when the great depression was in full swing. Hourly wages were $0.44. This recipe is probably as good as or better than porterhouse steak.
1 egg
1/2 cup tomato juice
1 lb ground beef
1/2 cup dry bread crumbs
1 tbs French's Minced Onions
1 env. French's Mushroom Gravy mix
1 cup water
Combine egg, bread crumbs, tomato juice and onions; add ground beef. Shape into oblong patties, brown in skillet. Add gravy mix and water, stirring until smooth. Cover and simmer 10 minutes.
Serves 4
1 egg
1/2 cup tomato juice
1 lb ground beef
1/2 cup dry bread crumbs
1 tbs French's Minced Onions
1 env. French's Mushroom Gravy mix
1 cup water
Combine egg, bread crumbs, tomato juice and onions; add ground beef. Shape into oblong patties, brown in skillet. Add gravy mix and water, stirring until smooth. Cover and simmer 10 minutes.
Serves 4
Irish Stew
This recipe was put out by the Tabasco pepper sauce people in the 1940's.
3 lbs lamb; shoulder chops or breast
2 lg. potatoes per person
2 med onions per person
1 or 2 carrots per person
1 tsp Thyme
1 tsp Tabasco pepper sauce
1 bay leaf
Salt to taste
Water to cover
Arrange lamb, which have a minimum of fat, in alternating layers with potatoes, onions (thickly sliced) and carrots. Add the seasonings and just cover with water. Cover pot and either simmer on top of the stove or cook in a 325 degree oven for 1-1/2 or 2 hours, or until meat is tender. Test for seasoning and serve with crisp bread and a good salad.
Serves 4 to 6.
3 lbs lamb; shoulder chops or breast
2 lg. potatoes per person
2 med onions per person
1 or 2 carrots per person
1 tsp Thyme
1 tsp Tabasco pepper sauce
1 bay leaf
Salt to taste
Water to cover
Arrange lamb, which have a minimum of fat, in alternating layers with potatoes, onions (thickly sliced) and carrots. Add the seasonings and just cover with water. Cover pot and either simmer on top of the stove or cook in a 325 degree oven for 1-1/2 or 2 hours, or until meat is tender. Test for seasoning and serve with crisp bread and a good salad.
Serves 4 to 6.
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