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| Hoppin'
John | Chocolate Nut Pie | Burgoo
| Kentucky Hot Brown |
HOPPIN'
JOHN
2 cups fresh or frozen black-eyed peas
1/4 pound of bacon
2 small red pepper pods
2 cups uncooked regular rice
salt
Cover peas with water. Simmer peas,
bacon and peppers in a covered pot over low heat for 1 to 1.5 hours
or until tender.
Add rice, cover and cook over low heat, stirring frequently until
rice is cooked.
Add more water during cooking if necessary. Add salt to desired
taste.
Yield: 8 servings.
CHOCOLATE
NUT PIE
1/2 cup margarine, melted
1 cup sugar
1/2 cup flour
2 eggs, slightly
1 teaspoon vanilla
3/4 cup chopped nuts pecans or walnuts,
3/4 cup chocolate chips
Mix in order given. Pour into unbaked
9 inch pie shell.
Bake at 350 degrees for 30 minutes or until middle is set.
BURGOO
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1
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2
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3
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1 4-to-5 pound hen
1 pound beef stew meat
1 pound veal stew meat
4 large beef or knuckle bones
4 quarts water
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6 onions, finely chopped
2 green peppers, finely chopped
1 medium turnip, finely diced
8-10 tomatoes, peeled and chopped
celery, carrot, onion, parsley
2 cups shelled fresh butter beans
1-10 oz. can tomato puree
2 cups thinly sliced celery
2 cups finely chopped cabbage
1 red pepper pod
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2 cups fresh okra, sliced
2 cups fresh corn (6 ears)
1/4 cup salt
1 tablespoon each lemon juice, Worcestershire, sugar
1 1/2 teaspoons coarse black pepper
1/2 unpeeled lemon, seeded
1/2 teaspoon cayenne
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The ingredients and time needed to
complete this recipe can seem overwelming, but it can be quite simple
if you allow yourself two days to complete. This recipe makes one
gallon.
Combine the first column ingredients
in a large pot, bring to a boil, cover and simmer for four hours.
Let cool and strain. Finely cut chicken and meat, remove all skin,
bone and gristle. (This is a perfect time to use kitchen scissors.)
Return meat to stock and refrigerate.
The following day skim off half of
the congealed fat from the top of the stock. Return pot to stove,
add the ingredients in the second column. Simmer for one hour until
thick.
Cut corn twice and scrape cobs for
milk. Add this along with the remaining third column ingredients
to the pot. Cook, uncovered, at 300 for two hours until the consistency
is a thick stew.
Serve in mugs and sprinkle with chopped
fresh parsley.
KENTUCKY
HOT BROWN
1/2 Stick Butter
6 Tablespoon Flour
3 Cups Warm Milk
6 Tablespoon Grated Parmesan Cheese
1 Beaten Egg
1 oz Cream, Whipped, Optional
Salt and White Pepper, to taste
Slices of Roast Turkey
8 - 12 Slices Trimmed Toast
Extra Parmesan Cheese, for topping
8 - 12 Strips Fried Bacon
Melt the butter and add enough flour
to make a reasonable thick roux, enough to absorb all of the butter.
Add milk and Parmesan. Add egg to thicken sauce, but do not boil.
Remove from heat. Fold in whipped cream. Add salt and pepper. For
each Hot Brown. Place two slices toast on a metal or flame-proof
dish. Cover the toast with a liberal amount of turkey. Pour a generous
amount of sauce over the turkey and toast. Sprinkle with additional
Parmesan. Place entire dish under a broiler until the sauce is speckled
brown and bubbly. Remove from broiler, cross two pieces of bacon
on top and serve immediately. Serves 4 to 6.
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