Euharlee Crock-Pot Brunswick Stew, Campbell Cabbage Pie, Mountain Potato Cakes, and Molasses Gingerbread:

Good morning, and welcome back to Ridin Out the Recession, in Miz Judi’s Kitchen! How are you guys today? Why don’t ya pull up a chair, and sit awhile?

You know, Deb and I love to cook. Shoot, I almost like to cook as much as…I like to eat! Ole Deb’s an excellent cook, and believe me, it sure shows on me too!

Through the years we’ve bought cookbooks, received them as gifts, and others have just passed them along to us. We enjoy looking through them, tryin out new recipes, but in all honesty, many cookbooks are just plain fun to sit down and read.

Some tell you the origins of the food, the history involved of the food, how some of these foods arrived in America,and many have stories and tales to boot. They are quite interesting if you’ll stop and take a look.

The cookbook today we’ll be using is one that I’ve referenced a few times in the past. It really is one of my personal favorites, not so much for the recipes, although many are very, very good, but for the history told in this book.

The stories are well told, and being a Southerner myself, I love reading them. It’s loaded with pictures, some new, but many older ones. Many of the people involved in this book have had these recipes passed down to them from many generations past, and I feel we’re fortunate that they shared them with us.

The title of this book is, “Smokehouse Ham, Spoon Bread, and Scuppernong Wine.” It is the folklore and art of the Southern Appalachian Mountains. It was written by Joseph E. Dabney, and was published by Cumberland house.

As I’ve said in the past, if you want a very good reading cookbook, this is a good-un! Deb and I both believe that all who get it will appreciate the fact they did! Next time you’re in town, and there’s a bookstore close by, give it a look, you may be glad that you did!

Let’s look at today’s recipes, and I’ll see if I cain’t get Deb to fire off the dern cook stove!

Euharlee Crock-Pot Brunswick Stew:

  • 1 pound coarse-ground round or sirloin
  • ½ pound Boston Butt (coarsely ground)
  • ½ pound chicken pieces
  • 1 (28 oz.) can tomatoes, coarsely chopped…DON’T drain
  • 1 (16-1/2 oz.) can creamed corn
  • ¼ cup ketchup
  • 1 tablespoon BUTTER
  • ¼ cup apple cider vinegar
  • Salt and black pepper to taste
  • 2 tablespoons sugar
  • 1 teaspoon cayenne pepper
  • 1-1/2 cups water

Using a large skillet, cook the beef and pork very slowly and stir often. Do not overcook. Skim off excess grease.

Remove skin and excess grease from chicken. Place in a pan, cover chicken with water, bring to a boil, reduce heat, cover, and simmer until chicken falls off bones, 20 to 30 minutes. Reserve broth for another use, if desired. Remove bones, and tear into tiny pieces with your fingers.

Add chicken to beef/pork mixture in skillet. Mix well. Start cooking very slowly over medium-low heat and stir often with a wooden spoon until meats are thoroughly blended.

Place meat mixture in a crock-pot. Add the tomatoes, corn, ketchup, butter, vinegar, salt, peppers, and water. Cook on 300 to 325 for 5 to 6 hours. Set aside

Campbell Cabbage Pie:

<

    li>2 pie crusts
  • 8 oz. cream cheese
  • 4 hard-boiled eggs
  • ½ head of cabbage (shredded)
  • 2 onions
  • 8 oz. can mushrooms
  • Butter
  • 1 teaspoon dill
  • 1 can cream of mushroom soup
  • Salt and pepper to taste

Put bottom layer of crust in pie pan and spread with cream cheese. Slice hard-boiled eggs over the cream cheese. Saute cabbage, onions, and mushrooms in butter. Add dill, salt, pepper, and mushroom soup. Spread over eggs. Cover pie with top pie crust. Punch steam vents in crust. Bake on 350 for 45 minutes.

Mountain Potato Cakes:

  • 2 eggs
  • 4 cups cold masked potatoes
  • 1 finely chopped onion
  • ¼ cup of flour
  • 8 tablespoons butter

Beat the eggs and mix thoroughly into the mashed potatoes along with the onion and flour. Form into biscuit-size patties about 1 inch thick. Spread butter on each side of the patty and fry at medium temperature until golden brown on each side.

Molasses Gingerbread:

  • ½ cup butter
  • 1 cup sugar
  • 2 eggs
  • ½ cup molasses
  • ½ teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cloves
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1 cup boiling water

Cream butter and sugar. Add eggs, and molasses and mix well. Add dry ingredients and blend thoroughly. Stir in boiling water.
Pour in greased pan. Bake at 375 for 30 to 40 minutes or until it tests done in the center.

Now, for a little humor to close it out for today…

I don’t know about the rest of you, but that’s just about my luck! This video was sent to us by Bill and Sandy, who both are “still baskin” in the big win Bama had over LSU, Monday night. As bad as I hate to do this…I’ll do it anyway…”roll tide.” hee, hee, hee. But in reality, I HAVE to do this as well…GO GATORS…just wait’ll next year!! LOL!

You guys have a great day and God Bless you, and yours! As always, Deb say to keep a smile on your face, and one in your heart!

Dub and Deb

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