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Sommemor’ Vegetable Beef Soup
1 large beef soup bone
2 lbs boneless beef stew meat
2 1-lb bags frozen soup vegetables
1 1-lb bag frozen gumbo vegetables
1 qt crushed or diced tomatoes
1 large + 1 small cans tomato paste
1 1-lb bag of cut okra (optional)
3 cans chicken broth
salt and ground black pepper to taste
2 medium onions, coarsely chopped
3 stalks celery, sliced
2 medium or 1 very large green pepper
4-5 bay leaves
4-5 finely garlic cloves, finely chopped
1 pod red or jalapeno pepper
Put soup bone and last 6 ingredients in a large stock pot with about 6 quarts of water. Bring to boil and cook until meat falls off bone. Cool. Remove meat and chop into small bite size pieces. Discard bones and fatty pieces of meat.
Add 3 quarts hot water to existing stock. Add chopped meat, and soup and gumbo vegetables. Bring to boil and cook for 45 minutes. Add okra, tomatoes, tomato paste, and salt and pepper to taste. Cook until all vegetables are tender.
Makes 18-20 servings.
Nutty Cranberry Salad
1 8-ounce box of cream cheese, softened
1 16-ounce can crushed pineapple
¼ cup sugar
½ cup chopped pecans
1 3-ounce pack unflavored gelatin (dissolve in 1/3 cup cold water)
2 3-ounce packs of cranberry jello
1 16-ounce can whole berry cranberry sauce
Make jello according to directions on box. While dissolving the jello in hot water stir gelatin very well and pour into the jello before adding the cold water. While this mixture is still warm add the softened cream cheese and sugar. Blend with mixer until smooth. Chill until the mixture begins to set, and then stir in pecans, pineapple, and cranberry sauce. Pour into mold, cover and refrigerate overnight. When ready to use release on a bed of lettuce on serving dish.
Ernest’s Grilled Loin of Pork
Cooking methods have changed since our days of “hog killings.” We like to grill it over slow heat, but have adapted the recipe for oven cooking.
Preparation of meat and fowl for grilling is very similar. You need only observe the process to understand how we can cook such large quantities within a relative short time span.
These guidelines work just as well with chicken and will enable you, too, to prepare for a crowd with relative ease.
8-pound pork loin
Seasoned salt
Salt
Pepper
If possible use meat that has not been frozen. 6-8 hours before ready to begin cooking, prepare the meat. Cut off excess fat and/or pick off pinfeathers. Wash and drain the meat.
Pork Loin - cut 1 1/2 inch deep gashes about 4 inches apart and insert a medium slice of garlic in each opening.
All meat (and fowl) - sprinkle lightly with salt and red pepper, more liberally with black pepper, seasoned salt, and garlic powder. Dice onion and place pieces between layers of meat.
Wrap in aluminum foil and refrigerate overnight, or 6-8 hours. Keep refrigerated until ready to cook. Place on grill and cook slowly over moderate heat.
Cornbread And Oyster Dressing
Daddy took great pride in making cornbread and oyster dressing for Christmas. We thought it delicious and exotic because we knew that none of our neighbors had it. Daddy brought oysters from New Orleans and added them to the dressing with a great flourish. Locust Hill natives initially balked at the notion of adding the strange food to the more common and acceptable cornbread dressing. “Too citified, and strange looking, to boot,” they murmured. That is, until they tasted it.
Although stuffing is quite common during the Christmas holidays, Daddy’s recipe has always been my favorite. The only place that I have ever been able to get it is at home; Elsie has recreated it. She makes it in huge quantities and all close family members take home a frozen bag of it for later. When the hubbub of Christmas is over, toward the end of January, we prepare it (translate - thaw and warm) and relive the moment.
Part I, day 1
You should do this part the day before you plan to serve dressing.
Broth
Wash 3 to 4 lb. of turkey necks or 1 baking hen. Place in large pot and cover with cold water. Add:
2 large onions, chopped
2 large green (bell) peppers
6 med. cloves garlic, finely chopped
4-5 stalks of celery, finely chopped
1 medium red pepper cut in half
4 large whole bay leaves
*If using turkey necks add 3-4 slices of raw bacon
Be sure to keep enough water in pot to yield 3 quarts of broth. Boil until meat readily falls off bone. Set aside to cool. When cool, take the meat from the bones and chop finely. Strain the broth through a colander, and discard the bay leaves. Keep the remaining ingredients (from the broth) to use in the dressing. Store the broth and the ingredients in the refrigerator.
If you make oyster dressing you will still need to boil the chicken or turkey necks for broth. Don’t worry, the meat will not be wasted; it makes great salad.
Part II
The dressing
Do this part the day you plan to use the dressing.
1 large pan cornbread
1 large box cornbread dressing mix, with herbs (packet included in mix)
1 cup cooked rice
4 cups yellow squash, sliced, boiled, and drained
2 cups oysters, chicken, or turkey, finely chopped
2 sticks butter or margarine
2 tablespoons rubbed sage
1-tablespoon season salt, or salt to taste
Pepper, to taste
Thoroughly crumble the bread. Add the first three (3) ingredients listed above, using the broth to moisten the mixture. When well mixed, add the remainder of the ingredients. Soften the butter before adding to the mixture.
If you plan to use all the dressing at once beat six (6) eggs and stir into the mixture. If you use one half of the dressing, use three (3) eggs. Do NOT add the eggs until you are ready to bake the dressing. The dressing freezes without the eggs.
Bake in a casserole dish for 55 minutes at 4000.
Yield: about 2 gallons of dressing.
Old Fashioned Southern Collard Greens
Collard greens and corn bread were served for dinner at least a couple of days each week from October through May. When I was growing up I prayed for something different for dinner. Now I crave them. Once upon a time it was very difficult to get fresh collards at some grocery stores in major US cities. They are becoming more readily available, if you’re willing to go to the right neighborhood.
3 to 5 pounds of fresh collards
4 to 6 thick slices of salted pork
½ teaspoon of Morton’s Nature’s Seasoning
1 pod red pepper. Use less if you don’t like hot food
4 tbsp vegetable oil
Carefully wash greens to remove dirt and other debris. Remove about 1/3 of the stem from each leaf, beginning at base of leaf. Wash another three times. Roll green leaves the long way into a tight roll, and slice the roll into 1/4 to 1/2 inch strips. Drain. Put salt pork in large pot, add 3 cups of warm water. Cover and boil 12-15 minutes. Remove the meat and blot dry on paper towel. Discard the water. Put 4 tablespoons vegetable oil in skillet. On medium heat fry the salt pork until crispy. Pour the salt port and drippings into the large pot, lower the flame, add 1/2 cup water and washed and drained greens. Cover and let simmer for 8 minutes. Turn the greens so that they are all coated. If all did not initially fit into the pot, add the remainder. Cover and bring to boil, and continue to cook for another 5 minutes. Stir. Check the water level; add another 1/2 cup warm water if necessary to maintain the water level. Add Nature’s Seasoning and red pepper. Salt to taste. Return cover and continue cooking until greens reach desired tenderness (about 40 minutes).
(Optional)
When greens are almost to desired tenderness add 10-15 pods of whole fresh or frozen okra. Add a pinch of salt after 3 minutes of cooking. Do not crush okra, as pods should remain intact. Serves 6 people with big appetites.
Fresh String Beans with Potatoes (Okra Optional)
4 lbs. string beans, broken into small pieces about 1 ½ inch in length.
6 or 7 small red Irish potatoes
10 or 12 small pods okra (optional)
4 or 5 medium slices of salt pork (do not use pre-sliced meat)
Salt and black pepper to taste
Cut salt meat into ¼ inch slices. Add to pot and cover with cold water. Bring to boil and continue boiling for 10-15 minutes. Drain. Add 4 tablespoons cooking oil to the pot. Fry salt pork in oil until crispy. Add 2 cups cold water to pot.
Wash and drain beans, and add to pot. Add 2-3 slices fresh red pepper (optional). Add enough water to cover beans. Cover, and cook on medium heat until beans are ¾ done.
Peel Irish potatoes and cut in half. Rinse, and add to beans. If water does not cover beans and potatoes, add enough hot water to cover. (The finished dish should have about 1 cup of liquid).
If adding okra, wash it in cold water and cut ends off. Add to beans and potatoes.
Add salt and black pepper to taste.
Mix 2 teaspoons plain flour with 1/3-cup cold water. Mix well. Add to beans during last 10 minutes of cooking. Stir well.
If using CANNED snap beans, follow recipe below.
1-gallon snap or string beans
6-7 small red Irish potatoes
10-12 small pods fresh okra or 1 box frozen whole okra (optional)
2 medium slices salt pork
¾ pound cured ham ends
salt and black pepper to taste
½ pod cayenne or jalapeno pepper
Prepare salt pork as indicated for fresh snap beans.
Wash and add ham ends. Add 1-cup cold water (from tap) to meats. Cover and cook for 8-10 minutes. Add ½ pod red pepper. Peel potatoes.
Cut in half and add to meat. Cook for 8 minutes. Add okra (optional). When almost done, add beans plus ½ liquid from the can of beans. Add salt and black pepper to taste. Cover and bring to boil. Add flour and water mixture as indicated for fresh snap beans. Cook an additional 5 minutes.
Serves 8-10.
1 large beef soup bone
2 lbs boneless beef stew meat
2 1-lb bags frozen soup vegetables
1 1-lb bag frozen gumbo vegetables
1 qt crushed or diced tomatoes
1 large + 1 small cans tomato paste
1 1-lb bag of cut okra (optional)
3 cans chicken broth
salt and ground black pepper to taste
2 medium onions, coarsely chopped
3 stalks celery, sliced
2 medium or 1 very large green pepper
4-5 bay leaves
4-5 finely garlic cloves, finely chopped
1 pod red or jalapeno pepper
Put soup bone and last 6 ingredients in a large stock pot with about 6 quarts of water. Bring to boil and cook until meat falls off bone. Cool. Remove meat and chop into small bite size pieces. Discard bones and fatty pieces of meat.
Add 3 quarts hot water to existing stock. Add chopped meat, and soup and gumbo vegetables. Bring to boil and cook for 45 minutes. Add okra, tomatoes, tomato paste, and salt and pepper to taste. Cook until all vegetables are tender.
Makes 18-20 servings.
Nutty Cranberry Salad
1 8-ounce box of cream cheese, softened
1 16-ounce can crushed pineapple
¼ cup sugar
½ cup chopped pecans
1 3-ounce pack unflavored gelatin (dissolve in 1/3 cup cold water)
2 3-ounce packs of cranberry jello
1 16-ounce can whole berry cranberry sauce
Make jello according to directions on box. While dissolving the jello in hot water stir gelatin very well and pour into the jello before adding the cold water. While this mixture is still warm add the softened cream cheese and sugar. Blend with mixer until smooth. Chill until the mixture begins to set, and then stir in pecans, pineapple, and cranberry sauce. Pour into mold, cover and refrigerate overnight. When ready to use release on a bed of lettuce on serving dish.
Ernest’s Grilled Loin of Pork
Cooking methods have changed since our days of “hog killings.” We like to grill it over slow heat, but have adapted the recipe for oven cooking.
Preparation of meat and fowl for grilling is very similar. You need only observe the process to understand how we can cook such large quantities within a relative short time span.
These guidelines work just as well with chicken and will enable you, too, to prepare for a crowd with relative ease.
8-pound pork loin
Seasoned salt
Salt
Pepper
If possible use meat that has not been frozen. 6-8 hours before ready to begin cooking, prepare the meat. Cut off excess fat and/or pick off pinfeathers. Wash and drain the meat.
Pork Loin - cut 1 1/2 inch deep gashes about 4 inches apart and insert a medium slice of garlic in each opening.
All meat (and fowl) - sprinkle lightly with salt and red pepper, more liberally with black pepper, seasoned salt, and garlic powder. Dice onion and place pieces between layers of meat.
Wrap in aluminum foil and refrigerate overnight, or 6-8 hours. Keep refrigerated until ready to cook. Place on grill and cook slowly over moderate heat.
Cornbread And Oyster Dressing
Daddy took great pride in making cornbread and oyster dressing for Christmas. We thought it delicious and exotic because we knew that none of our neighbors had it. Daddy brought oysters from New Orleans and added them to the dressing with a great flourish. Locust Hill natives initially balked at the notion of adding the strange food to the more common and acceptable cornbread dressing. “Too citified, and strange looking, to boot,” they murmured. That is, until they tasted it.
Although stuffing is quite common during the Christmas holidays, Daddy’s recipe has always been my favorite. The only place that I have ever been able to get it is at home; Elsie has recreated it. She makes it in huge quantities and all close family members take home a frozen bag of it for later. When the hubbub of Christmas is over, toward the end of January, we prepare it (translate - thaw and warm) and relive the moment.
Part I, day 1
You should do this part the day before you plan to serve dressing.
Broth
Wash 3 to 4 lb. of turkey necks or 1 baking hen. Place in large pot and cover with cold water. Add:
2 large onions, chopped
2 large green (bell) peppers
6 med. cloves garlic, finely chopped
4-5 stalks of celery, finely chopped
1 medium red pepper cut in half
4 large whole bay leaves
*If using turkey necks add 3-4 slices of raw bacon
Be sure to keep enough water in pot to yield 3 quarts of broth. Boil until meat readily falls off bone. Set aside to cool. When cool, take the meat from the bones and chop finely. Strain the broth through a colander, and discard the bay leaves. Keep the remaining ingredients (from the broth) to use in the dressing. Store the broth and the ingredients in the refrigerator.
If you make oyster dressing you will still need to boil the chicken or turkey necks for broth. Don’t worry, the meat will not be wasted; it makes great salad.
Part II
The dressing
Do this part the day you plan to use the dressing.
1 large pan cornbread
1 large box cornbread dressing mix, with herbs (packet included in mix)
1 cup cooked rice
4 cups yellow squash, sliced, boiled, and drained
2 cups oysters, chicken, or turkey, finely chopped
2 sticks butter or margarine
2 tablespoons rubbed sage
1-tablespoon season salt, or salt to taste
Pepper, to taste
Thoroughly crumble the bread. Add the first three (3) ingredients listed above, using the broth to moisten the mixture. When well mixed, add the remainder of the ingredients. Soften the butter before adding to the mixture.
If you plan to use all the dressing at once beat six (6) eggs and stir into the mixture. If you use one half of the dressing, use three (3) eggs. Do NOT add the eggs until you are ready to bake the dressing. The dressing freezes without the eggs.
Bake in a casserole dish for 55 minutes at 4000.
Yield: about 2 gallons of dressing.
Old Fashioned Southern Collard Greens
Collard greens and corn bread were served for dinner at least a couple of days each week from October through May. When I was growing up I prayed for something different for dinner. Now I crave them. Once upon a time it was very difficult to get fresh collards at some grocery stores in major US cities. They are becoming more readily available, if you’re willing to go to the right neighborhood.
3 to 5 pounds of fresh collards
4 to 6 thick slices of salted pork
½ teaspoon of Morton’s Nature’s Seasoning
1 pod red pepper. Use less if you don’t like hot food
4 tbsp vegetable oil
Carefully wash greens to remove dirt and other debris. Remove about 1/3 of the stem from each leaf, beginning at base of leaf. Wash another three times. Roll green leaves the long way into a tight roll, and slice the roll into 1/4 to 1/2 inch strips. Drain. Put salt pork in large pot, add 3 cups of warm water. Cover and boil 12-15 minutes. Remove the meat and blot dry on paper towel. Discard the water. Put 4 tablespoons vegetable oil in skillet. On medium heat fry the salt pork until crispy. Pour the salt port and drippings into the large pot, lower the flame, add 1/2 cup water and washed and drained greens. Cover and let simmer for 8 minutes. Turn the greens so that they are all coated. If all did not initially fit into the pot, add the remainder. Cover and bring to boil, and continue to cook for another 5 minutes. Stir. Check the water level; add another 1/2 cup warm water if necessary to maintain the water level. Add Nature’s Seasoning and red pepper. Salt to taste. Return cover and continue cooking until greens reach desired tenderness (about 40 minutes).
(Optional)
When greens are almost to desired tenderness add 10-15 pods of whole fresh or frozen okra. Add a pinch of salt after 3 minutes of cooking. Do not crush okra, as pods should remain intact. Serves 6 people with big appetites.
Fresh String Beans with Potatoes (Okra Optional)
4 lbs. string beans, broken into small pieces about 1 ½ inch in length.
6 or 7 small red Irish potatoes
10 or 12 small pods okra (optional)
4 or 5 medium slices of salt pork (do not use pre-sliced meat)
Salt and black pepper to taste
Cut salt meat into ¼ inch slices. Add to pot and cover with cold water. Bring to boil and continue boiling for 10-15 minutes. Drain. Add 4 tablespoons cooking oil to the pot. Fry salt pork in oil until crispy. Add 2 cups cold water to pot.
Wash and drain beans, and add to pot. Add 2-3 slices fresh red pepper (optional). Add enough water to cover beans. Cover, and cook on medium heat until beans are ¾ done.
Peel Irish potatoes and cut in half. Rinse, and add to beans. If water does not cover beans and potatoes, add enough hot water to cover. (The finished dish should have about 1 cup of liquid).
If adding okra, wash it in cold water and cut ends off. Add to beans and potatoes.
Add salt and black pepper to taste.
Mix 2 teaspoons plain flour with 1/3-cup cold water. Mix well. Add to beans during last 10 minutes of cooking. Stir well.
If using CANNED snap beans, follow recipe below.
1-gallon snap or string beans
6-7 small red Irish potatoes
10-12 small pods fresh okra or 1 box frozen whole okra (optional)
2 medium slices salt pork
¾ pound cured ham ends
salt and black pepper to taste
½ pod cayenne or jalapeno pepper
Prepare salt pork as indicated for fresh snap beans.
Wash and add ham ends. Add 1-cup cold water (from tap) to meats. Cover and cook for 8-10 minutes. Add ½ pod red pepper. Peel potatoes.
Cut in half and add to meat. Cook for 8 minutes. Add okra (optional). When almost done, add beans plus ½ liquid from the can of beans. Add salt and black pepper to taste. Cover and bring to boil. Add flour and water mixture as indicated for fresh snap beans. Cook an additional 5 minutes.
Serves 8-10.