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| | From:  Genie· (Original Message) | Sent: 2/29/2008 3:02 AM |
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| | | From: Genie· | Sent: 2/29/2008 3:02 AM |
| Depression Soup
2 teaspoons vegetable oil, I use olive oil
2½ cups peeled and cubed potatoes
1 cup thinly sliced celery
1 medium onion, chopped
6 cups shredded cabbage
*4 cups chicken broth
1 bay leaf
½ teaspoon ground black pepper
1, 15 oz., can pork and beans in tomato sauce
*If you have a ham bone you can make your own ham broth with it or you can make your own chicken broth or you can use chicken broth from a carton.
Heat oil in medium size sauce pan. Add potatoes, celery, and onion, sauté for about 5 minutes. Stir in cabbage, cover and cook over medium heat until cabbage is tender. Add broth, bay leaf, pepper, and pork & beans. Cook until soup is hot and remove the bay leaf.
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| | | From: Genie· | Sent: 5/13/2008 5:03 AM |
| OLD TIMEY OCRACOKE OYSTER SOUP | | | DUMPLINGS: Stir a little boiling water into yellow cornmeal, just so it sticks together. Add some cold water to cool the mixture. Pat out tiny dumplings about the size of a fifty-cent piece. Wash your oysters in cold water; drain. Put them in your stew pot. Fry a few thin pieces of salt pork until crispy. Cover oysters with water. Add some chopped onion and black pepper. Pour in the pork cracklings and drippings. Bring to a boil over medium heat. Drop in dumplings. Simmer 8 to 10 minutes. If you don't like the pork grease, skim it off, but it is necessary for flavoring the soup. Garnish each bowl with chopped green onion tops. | | |
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| | | From: Genie· | Sent: 7/15/2008 4:12 AM |
DIRECTIONS FOR MAKING CHOWDER
(Domestic Receipt-Book, 1858)
The best fish for chowder are haddock and striped bass. Cut the fish in pieces of an inch thick, and two inches square.
Take six or eight good-sized slices of salt pork, and put in the bottom of an iron pot, and fry them in the pot till crisped. Take out the pork, leaving the fat. Chop the pork fine.
Put in the pot a layer of fish, a layer of split crackers, some of the chopped pork, black and red pepper, and chopped onion, then another layer of fish, split crackers, and seasoning. This do till you have used your fish.
Then just cover the fish with water, and stew slowly till the fish is perfectly tender.
Take out the fish, and put it in the dish in which you mean to serve it; set it to keep warm. Thicken the gravy with pounded cracker; add, if you like, mushroom catsup and Port wine. Boil the gravy up once, and pour over the fish; squeeze in the juice of a lemon, and garnish with slices of lemon.
If not salt enough from the pork, more must be added.
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Reply
| | | From: Genie· | Sent: 7/15/2008 4:13 AM |
CRAB GOMBO, WITH OKRA
(La Cuisine Creole, 1885)
Take six large crabs, throw them in cold water for a few moments.
When cool cut off the limbs—while they are living if possible, as this renders them more delicate;
clean them, and. put them to fry, shells and all, in a pot containing a cup of lard, a cup of cut onions, a small bunch of parsley, and two tablespoonfuls of browned flour.
Let them cook about fifteen minutes, and then pour on them two pints of boiling water and a quart of sliced okra;
let it all stew gently for half an hour, and add a slice of lean ham and a quart of good veal or beef stock (made by boiling two pounds of veal or beef in two quarts of water until reduced to a quart);
season with a teaspoonful of salt, and same of black and red pepper, and let all boil for half; an hour.
This soup can be made in the oyster season by putting in a quart of oysters and two quarts of their liquor instead of the boiled beef stock.
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| | | From: Genie· | Sent: 7/15/2008 4:14 AM |
GOMBO WITH CRABS, OR SHRIMP
(La Cuisine Creole, 1885)
To a pound of beef add half a pound knuckle of ham; chop up both in inch pieces and fry them brown in two tablespoonfuls of boiling lard;
add to them four large crabs cut up, or a pound of peeled shrimps, or both if desired;
cut into this four dozen small young okra pods, one large onion, a little red pepper, and salt to taste.
Let all simmer on a slow fire for about twenty minutes; then fill up with warm water, enough to cover the contents two inches deep. Let this boil for two hours.
If it becomes too thick, add as much water as required.
If preferred, a chicken can be used instead of the beef.
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Reply
| | | From: Genie· | Sent: 9/26/2008 4:12 AM |
Chowder Fry three slices salt pork, crisp, in a deep kettle; take them out and lay in slices of potatoes; flour and pepper them; then lay in slices of fish, which must also be floured and peppered. Put in alternate layers of potatoes and fish, with flour, salt and pepper, till it is all laid in. If you have a fresh lemon, slice it into the kettle. Pour over it boiling water enough almost to cover it. When it boils up, dredge in more flour. Dip a few crackers in cold water and lay over the top, and cover the kettle close. Boil it three quarters of an hour. Use ship bread (also called hardtack or ship biscuit), if it is preferred. Some people add a cup of milk just before it is served. Source: Young Housekeeper's Friend, 1846 | |
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Reply
| | | From: Genie· | Sent: 9/26/2008 4:37 AM |
| SLOW BAKING SAVORY STEW-TNT
FOR THE STEW:
2 lb. boneless beef chuck
4 cups water
1 tsp. lemon juice
1 tsp. Worcestershire sauce
1 clove garlic, minced
1 medium onion, sliced
1 small bay leaf
2 tsp. salt
Pinch of allspice
1/4 tsp. pepper
1 tsp. sugar
6 carrots, quartered
8 small onions
3 medium potatoes, quartered
FOR THE GRAVY:
1 cup cold water
1/2 cup flour
Few drops bottled brown bouquet sauce
In Dutch oven, combine all ingredients except ingredients for the gravy.
Cover; bake 4 hours or until meat is tender. Remove stew from oven.
In covered jar, shake 1 cup water, flour, and the bouquet sauce, until well blended. Stir in to stew; heat to boiling, stirring constantly. Boil and stir 1 minute.
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