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Old-Timey Recipes

Old-Timey Molasses Popcorn Balls    This is not a really quick recipe but, it is really good!  Molasses Popcorn balls were a very popular treat when I was a child.  This recipe is so old the syrup is spelled sirup.  We recieved popcorn balls at Halloween for treats, and our costume was granma's old clothes.  ha
Molasses Bars    Mule-drawn cane presses, steaming vats of syrup, and jugs filled with golden brown sweet syrup can be found all over Kentucky in the fall.  You can witness sorghum processing and taste the sweet goodness.  It is a taste you won't soon forget!  It is far different than the commercial brands sold in supermaarkets.
Skillet Caramel Pie    The sugar is cooked in a skillet until a deep golden (carmel) brown. Hence, the name! NOTE* The use of butter instead of margarine will always give you a richer flavor.
Southern Dumplings For Stewed Chicken    Did your mamma make chicken and dumplings?  Mine did and they were so good I still remember them!  That is real comfort food.  Just put the hen in the pot, in the morning and when  she's all done and tender, pull the meat off the bones.  Save the broth to make the dumplings. When the broth is hot slip some of these into the broth, add the chicken and you have a feast!
Fried Green Tomatoes    You have not lived until you have eaten fried green tomatoes!  They are full of flavor and crispy.  In a hurry, I have been known to dip tomato slices in jiffy corn muffin mix and fry them in regular smart balance.  That is excellent, too.  Jifffy gives them a sweeter taste.
Leather Breeches Beans    "Leather Britches" is the  name given to snap beans that are dried whole in the pod by stringing with a needle and thread and hanging to dry.  Once dried, the beans are packed loosely in a storage container and placed in a cool place.  The term originated from Cherokee Indians beacause the dried, shriveled  bean appearance resembled leather britches.  This is an old time recipe used by the pioneers, due to their limited ability to preserve vegetables for winter.
Old Fashioned Brown Sugar Icing    The dark brown sugar gives this icing a really rich flavor.  It is best spread over a warm cake. Doesn't that sound good?  Warm cake. Yum
QUICK Panned Cabbage    If you love cooked cabbage but hat the smell, try this recipe.  Cooked in a covered skillet for only 10 minutes, it doesn't have time to stink up the kitchen.   NOTE*  Spinach can be cooked this same way.
Bettie Lou's Southern Buttermilk Syrup    After reading the definition of "Ethnic" in the dictionary I realized, I was a part of an ethnic group!  "Hillbilly!"  Just like Cajun, we have our own way of cooking and seasoning all manner of foods.  Cajun cooking is more spicy than southern or hillbilly and they use a lot of wine! We like our barbeque more sweet and our shrimp french fried and this area does not (normally) even drink wine!     Buttermilk is used in many recipes from fried chicken to cakes and now in syrup.  This recipe cooks up white and fluffy until you take it off the stove and add the vanilla.  Then it is a rich carmel color and, the best tasting syrup you have ever had,  BAR NONE!
Aunt Susie's Sour Cream Biscuits    Do you remember years ago, when strawberry shortcakes were made from sweet biscuits instead of the little cakes you find in stores now?  Tall, fluffy biscuits that melt with the sweet juice of the berries.  This is the recipe that will make those biscuits.  Good for breakfast with gravy, add a little more sugar to make them perfect for fruit shortcakes.
Canadian Snipe, Marinated    Snipe hunting was a fun sport in the old south!  When the northern cousins came down for the summer visit, a young man would be taken out into the woods with a burlap bag to catch snipe. Instructions were given to hold the bag down by the ground and whisper quietly, "here snipe, here snipe,"  at the same time the southern cousin would say, he would "herd" the snipe toward the bag. Many a young man was left in the woods for a considerable time, before they realized they had been duped. But I guess the joke is on the southern cousins, there really is Snipe!  Its a small bird in Canada.
Old Fashioned Prune or Plum Cake    This is a lighter version of the old favorite prune cake recipe.  Using jars of baby food makes the batter smoother and the cake has a rich taste.    A carmel frosting recipe is included but cream cheese frosting would also go well.
Kentucky Hoe Cakes    Story has it, many years ago as people labored in the fields of tobacco, cotton and corn, they built little fires at lunch time.  The corn meal cake mix was made up and taken with the workers in the morning, water was added at lunch time, and the hoe cakes patted out on the hoe.  It was then held over the fire and cooked first on one side then the other.  I'm sure they tasted great after a hard morning in the hot sun!    I, too, have hoed a row or two!  But we took pimento cheese sandwiches and a coke for our lunches.
Black Walnut And Cabbage Salad    This is an old southern recipe and really unusual.  The flavor of black walnuts is like no other nut and is really rich tasting. NOTE* This would go good with a beef or pork roast, and would add an elegant flavor to venison and lamb.
Beef Brains With Wine Sauce    Yes, you can eat the brains! In the south, fresh pork brains were often scrambled with eggs the next morning after we had killed our hog for the winter meat supply. I have eaten them but, I really can't remember a distinct taste. My grandmother also made "head cheese" or "souse" as it was sometimes called, out of the head meat. It was a loaf with a gelatin base that was sliced and eaten with crackers.
Blackberry Roly-Poly    You can make your own biscuit dough ( a recipe included ) or you can use frozen biscuits, thawed and joined together.    Make it easy on yourself!
"You Old Coot" Roasted    The Coot is often mistaken for a duck.  The American Coot has a sharp beak like a chicken and is all black, with a white beak. NOTE* The best way to clean off all the feathers is to skin the bird. Do not try to pick a coot like a chicken.
Roast Raccoon With Sweet potatoes and Raisins    Have you noticed they put sweet potatoes with most all these wild animals roasted?    Being from Kentucky, raised with limited resources, the people I grew up with ate "coons."  I can't remember if we did or not!  But, they are a clean animal and wash their food before eating, if possible. NOTE* I have never cleaned a coon, so prep times start with an oven ready animal.
Frozen Cabbage Slaw    This slaw is eaten slightly thawed from the freezer.  It was made years ago at all the summertime family gatherings.
Old Grandmothers Cottage Cheese    This is an old recipe from the country.  I have not tried it, but my mother told me years ago this was how people used to make it.  You have to remember, This was before refrigerators.  They kept their cold foods in the well bucket, let down.  You could only go to town for supplies once a month or so.
Roast Opossum With Chestnuts    This is a different version of roasted "possum."  Here the possum is stuffed and then roasted.
Southern Salt Pork and Greens    This is the south at it's best! The greens are good and the "potlikker" I have been told, will cure everything from boils to athletes foot!  (Not really, but it makes a good story)
White Guinea Hen in Casserole    The Guinea Fowl was originally from West Africa and raised chiefly for food.  There are white ones and there are dark grey-lavendar ones with white dots.  The taste is slightly gamey but pleasant.    When I was a child in Kentucky, the neighbors across the road had Guinea hens.  They laid eggs and had almost black feathers.  They looked like a chicken with a bad back! (They are hump backed.) They laid their eggs anywhere on the ground and had to have their wings clipped or they would fly over the fence.   NOTE * You can roll the pieces in bread crumbs or brown them in shortening.  Either way will be good.    
How to Cure a Country Ham    A big southern favorite is the country ham. It is cured with salt, sugar and time!    Hams are cured commercially by a few different companies at this time, and they are good.  But, the taste I remember from my Kentucky times was the ones cured by the local farmers.  They killed the hogs in the fall and cured the hams and sometimes the shoulders, by this method.  It is almost a lost art, and it takes time.  But, the taste is out of this world!
Seasoning for Pork Breakfast Sausage    This seasoning is the amount needed for 1 pound of meat.    The seasonings can be sprinkled over ground pork, or over pork pieces before you grind them.
Roasted Guinea Hen with Wild-Rice Stuffing    A Guinea runs around, head down, making a lot of noise!  They seem to "rattle" as they move about the yard. The hen is much better to eat than the male version.  The meat has a tendency to be dry and tastes better if roasted upside down.    Since they are small birds and only weigh 2 or 3 pounds, it takes two for 4 to 6 servings.
Fried Country Ham and Red Eye Gravy    This is a very thin gravy with a lot of flavor!  It has a red color coming from the ham.  Make some biscuits to go along with the gravy!
Stuffed Country Ham    This is a recipe that came from the early settlers and was served at Easter time.    Country ham was a staple of early times.  It was cured, needed no refrigeration, (there was none) and could be used to season vegetables.  It made great sandwiches that would keep for days!  Biscuits kept for a long time also, because lard was used to make them.  Lard can grow rancid, but it keeps for a long time and, it was the shortening before margarine and vegetable oils.    Butter, unless kept cool, grew rancid after a few days.  It was normally kept in the well bucket, lowered down. NOTE* Country hams were not always smoked as part of the curing process.  But if the farmer wanted to smoke cure his hams, he simply hung them in the smoke house, and built small green hickory wood fire in a container inside the smoke house.  This was done after the salt curing process.
Boiled, Broiled, Whole Country Ham    When hams are hung in the smoke house to cure, they are wrapped in heavy brown paper to keep "skippers" from getting on the meat. "Skippers" are little worms, that if left alone will ruin a whole ham!    After the ham has cured, (at least 6 months) it can be cooked any way you want.  One of my favorite ways is boiled whole, in a very large pot!  After boiling, put a crust on, under the broiler.     First you wash and scrub the ham all over to get the mold off!  It's amazing that something that looks that bad, can be that good.
Fried Chicken Gizzards    In the south you eat, ALL THE CHICKEN! (except innards and feathers.) I have eaten chicken gizzards, but I prefer the liver.    I can remember, years ago, my grandmother cooked an old hen. It had little yellow eggs inside of various sizes, in line to be laid. We ate them! They tasted just like a baby boiled egg. All parts left over or with little meat on them went to the soup pot for broth for the gravy.    There is a restaurant now, in Murray, Ky. that serves fried gizzards 2 or 3 times a week on their plate lunches. The name is MARTHA'S.
Old Time Revival Punch    This was a favorite when they had all day singings, and dinner on the ground, at the southern churches.    People came to church to stay all day!  They brought their food, (no coolers at that time) packed in covered baskets.  After church service, they spread their quilts on the ground and shared their food.  They sang hymns in the afternoon until evening service.    Many of these people came in wagons.  This was before the churches were big enough to have tables and chairs.  Many were one room churches.    The food and the fellowship was unbeatable! NOTE* The women put their punch in the big earthen crocks they used to make pickles.
Turnip Greens With Raw Vegetable Relish    Now you're talking southern! Save the cooking liquid to serve in cups along side the meal. "Pot Likker" as it is called, is good for what ails ya!
Country Corn Dodgers    This is something really good to do with fresh corn!  They are crispy with soft centers and, they go great with dinner or, with syrup for breakfast.
Fried Green Tomatoes With Creamy Gravy    It may not sound good, but gravy is good on fried tomatoes.  Ripe tomatoes can be fried too, they just need to be firm.
Lucile's Old Fashioned Gingerbread    My mother made this recipe every fall when the fresh apple cider was made.  I can still remember the smell from the kitchen and the taste of the two together.  That was before candy or costumes at Halloween time.  We had pumpkins to carve and gingerbread to eat!   NOTE* This would make a great gift for any elderly friends or family.
Baked Indian Pudding    Molasses and light cream, with the addition of 4 spices, make this a very tasty last course for your dinner. NOTE* This dessert has a lot of nutritional value. Molasses, milk, and eggs.  It was the type dessert served many years ago. (without the ice cream)
Old Timey, Stir-Fried Greens    This is a spring time favorite in the south.  In many places greens come up "volunteer" all around in the fields and edges of woods.    Bacon grease and crumbled bacon are also used in place of the sesame oil.
Dressed Up Poke Salad    Poke is a plant that grows wild all over the south.  It is edible and good when it first grows up in the spring.  As it matures it is not tender and the berries that grow on the plant later in the year are not good for you.  I'm not sure if they are poisonous.    It is a bright spring green and has good size leaves.  The stems used to be pickled years ago.
QUICK Kentucky Hot Brown Sandwiches    The combination of country ham, turkey and tomatoes is heavenly under the creamy cheese sauce.
QUICK Old-Timey Buttermilk Salad    There was always the gelatin salad on my grandmother's table.  She loved buttermilk, so this was one of her favorites.
Old Fashioned Buttermilk Pie    Tangy and sweet, a real treat!
Old Kentucky Spoon Bread    This pudding-texture cornmeal casserole is soft enough to eat with a spoon.  Serve with most types of meat.
Kentucky Sweet Shiloh Popcorn    In the 1930's popcorn was brought into Calloway County, which grew to be the one-time "popcorn of the world." Over 20,000 acres of popcorn was grown and processed in 6 companies. Today only one plant remains.    This has a similar taste to kettle corn.
Sweet-And-Sour Green Beans    This is an old country way to serve green beans. I think you'll like it!
2 Sweet Potato Custard Pies    You can use a can of sweet potatoes for this recipe.  It is a change of pace from the usual pumpkin pie.
Old Fashioned Apple Pastry Bars    Make your own pastry bars for a quick breakfast on the run.
Faye's Kentucky Jam Cake    We all know some one that makes the best food we have ever eaten!  The best cakes, pies and casseroles for all the church events.  And, for the people that are not able to cook any more.    Faye is that person in Calloway County.  Always ready to lend a hand, or a dish to all in need.  I am blessed to know her, and call her friend! NOTE* This is a wonderful, sweet, big, heavy cake.  Everyone will love it!  It keeps well and freezes well.  Cream cheese frosting goes with the flavor of the cake.   The cake pictured is iced with cooked carmel icing.  It takes longer to cook and prepare.  The rcipe is in the icing recipes.
Sorghum Caramel Brownies    Sorghum was the main sweetener used by the early settlers.  It was used in cooking, baking and sweetening their drinks.  It is nutritious, containing both vitamins and minerals.  It's a true southern flavor!  By the time one years making was almost gone it would have turned into sugar granules.  But was easily turned back to liquid by warming. NOTE* My father came from a big family and he used to tell of how many gallons of sorghum his family ate each week.  They cooked the cane syrup themselves and  made pies, cakes, and ate it with hot biscuits each meal.  They used 52 gallons a year!  Big family, 4 big, tall boys and 4 kinda big, girls. Ha   It was something to be at the table and see how much they could eat!
Homemade Cottage Cheese    The creamy taste of this cheese will make you come back for more!