choclatechef
Washing Up
This is my first installment.
GARLIC OKRA PICKLES Makes 4 pints
3 pounds uncut fresh okra
3 cups water
1 cup white distilled vinegar
1/4 cup pickling (kosher) salt
3 cloves garlic crushed
1. Wash okra, trim off stems, but do not cut into the pods themselves. Drain and pack into four hot, sterilized pint Ball Mason jars. 2. In a medium saucepan, combine the water, vinegar, salt, and garlic and bring to a boil over medium-high heat. Pour immediately into the jars, filling to within 1/2 inch of the top. 3. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings. Process in a boiling-water bath for 5 minutes (the water should cover the jars by about 1 inch), counting from when the water returns to a boil after the jars are immersed. Cool on a wire rack and store in a cool, dark place.
OLD TIME STUFFED PEPPERS
8 med. green peppers
1 lb. ground beef
1/2 c. chopped onion
1 1/2 c. cooked rice
1 (8 oz.) can tomato sauce
1 tsp. Worcestershire sauce
3/4 tsp. salt
Cut off tops of green peppers; remove seeds and membranes. Precook pepper cuts in boiling salted water 5 minutes, drain. Sprinkle inside with salt. Brown meat and onion; add next 5 ingredients; simmer until hot about 5 minutes. Stuff peppers; stand upright in 11 x 7 x 1 1/2 inch baking dish. Fill baking dish to 1/2 inch with water. Bake uncovered at 350 degrees for 40 minutes.
Dirty Rice
1 Pound Spicy bulk breakfast sausage
14 Ounce Can clear chicken broth
1/2 cup Long-grain rice
1 Teaspoon Dry minced onion
Brown sausage in skillet until pink color disappears, crumbling with fork. Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.
Drop Applesauce Doughnuts
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 egg
1/2 cup applesauce
1/2 cup milk
11/2 tablespoons oil
Take all ingredients and mix well. Drop by 1/2 teaspoons into 375° deep fat fryer. Roll in cinnamon and sugar mix.
PICKLED PIG'S FEET
6 pig's feet
4 qt. water
1 1/4 c. salt
1 egg
1 tsp. saltpeter
5 bay leaves
1/2 tsp. dried thyme
2 tsp. black pepper
2 c. chopped onion
1 c. sliced carrots
1 c. white vinegar
1 hot dried red pepper
4 whole cloves
6 whole allspice
First you scrub the pig's feet under cold running water. Dry and set aside. Put about 10 cups of water in a large bowl. Add 1 cup of salt and stir until dissolved. Add the egg in the shell If it does float add more salt until it does, stirring to dissolve as before. Remove egg. Add the pig's feet, saltpeter, 3 bay leaves, thyme and 1 teaspoon pepper. Add more water, if necessary, to completely cover feet. Cover and refrigerate for 3 or 4 days. Drain and add remaining 6 cups water. Add onions, carrots, vinegar, remaining bay leaves and pepper, red pepper, cloves and allspice. Bring to a boil, lower heat and simmer 2 hours, or until tender. Transfer pig's feet to a bowl, or large jars and pour cooking liquid over them. Cool, cover and refrigerate. Makes 6 servings.
PICKLED CORN
Take your ears and steam them in hot water for a few minutes to set the milk. Cut the corn from the cob. Mix four parts corn with one part pure salt. Put in crock, weight down with dish, cover with cloth. Set in cool place. Let work 3 to 5 weeks. Remove as much as you need. Freshen it with a soaking in cold water. Do it over and over until corn tastes sweet. Cook until tender, season to taste. Serve with milk and butter.
GARLIC OKRA PICKLES Makes 4 pints
3 pounds uncut fresh okra
3 cups water
1 cup white distilled vinegar
1/4 cup pickling (kosher) salt
3 cloves garlic crushed
1. Wash okra, trim off stems, but do not cut into the pods themselves. Drain and pack into four hot, sterilized pint Ball Mason jars. 2. In a medium saucepan, combine the water, vinegar, salt, and garlic and bring to a boil over medium-high heat. Pour immediately into the jars, filling to within 1/2 inch of the top. 3. Wipe the jar rims with a clean, damp cloth, fit them with hot lids, and tightly screw on the metal rings. Process in a boiling-water bath for 5 minutes (the water should cover the jars by about 1 inch), counting from when the water returns to a boil after the jars are immersed. Cool on a wire rack and store in a cool, dark place.
OLD TIME STUFFED PEPPERS
8 med. green peppers
1 lb. ground beef
1/2 c. chopped onion
1 1/2 c. cooked rice
1 (8 oz.) can tomato sauce
1 tsp. Worcestershire sauce
3/4 tsp. salt
Cut off tops of green peppers; remove seeds and membranes. Precook pepper cuts in boiling salted water 5 minutes, drain. Sprinkle inside with salt. Brown meat and onion; add next 5 ingredients; simmer until hot about 5 minutes. Stuff peppers; stand upright in 11 x 7 x 1 1/2 inch baking dish. Fill baking dish to 1/2 inch with water. Bake uncovered at 350 degrees for 40 minutes.
Dirty Rice
1 Pound Spicy bulk breakfast sausage
14 Ounce Can clear chicken broth
1/2 cup Long-grain rice
1 Teaspoon Dry minced onion
Brown sausage in skillet until pink color disappears, crumbling with fork. Stir in broth, rice and minced onion. Simmer gently, covered, 18 to 20 minutes or until rice is tender and most of broth is absorbed.
Drop Applesauce Doughnuts
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 egg
1/2 cup applesauce
1/2 cup milk
11/2 tablespoons oil
Take all ingredients and mix well. Drop by 1/2 teaspoons into 375° deep fat fryer. Roll in cinnamon and sugar mix.
PICKLED PIG'S FEET
6 pig's feet
4 qt. water
1 1/4 c. salt
1 egg
1 tsp. saltpeter
5 bay leaves
1/2 tsp. dried thyme
2 tsp. black pepper
2 c. chopped onion
1 c. sliced carrots
1 c. white vinegar
1 hot dried red pepper
4 whole cloves
6 whole allspice
First you scrub the pig's feet under cold running water. Dry and set aside. Put about 10 cups of water in a large bowl. Add 1 cup of salt and stir until dissolved. Add the egg in the shell If it does float add more salt until it does, stirring to dissolve as before. Remove egg. Add the pig's feet, saltpeter, 3 bay leaves, thyme and 1 teaspoon pepper. Add more water, if necessary, to completely cover feet. Cover and refrigerate for 3 or 4 days. Drain and add remaining 6 cups water. Add onions, carrots, vinegar, remaining bay leaves and pepper, red pepper, cloves and allspice. Bring to a boil, lower heat and simmer 2 hours, or until tender. Transfer pig's feet to a bowl, or large jars and pour cooking liquid over them. Cool, cover and refrigerate. Makes 6 servings.
PICKLED CORN
Take your ears and steam them in hot water for a few minutes to set the milk. Cut the corn from the cob. Mix four parts corn with one part pure salt. Put in crock, weight down with dish, cover with cloth. Set in cool place. Let work 3 to 5 weeks. Remove as much as you need. Freshen it with a soaking in cold water. Do it over and over until corn tastes sweet. Cook until tender, season to taste. Serve with milk and butter.