Freezing Baked Beans

Here is a good recipe for freezing baked beans that could be pulled from the freezer and warmed up for a quick addition to a meal. It calls for dried pea beans which include: Black-eyed and Yellow-eyed peas; Chick/Garbanzo/Ceci/Spanish peas; Split peas; or Whole dried peas. See my post from 25 May 2017, Kinds of Dried Beans #2.

8 lb dried pea beans
4-1/2 c brown sugar
1/3 c salt
1-1/2 tsp cinnamon
2 c molasses
4 onions, chopped (optional)
1-1/2 lb bacon, cut up
1/2 tsp pepper
4 qt tomato juice
2 qt water

Cover the dried pea beans with water and soak overnight. Drain and cook until soft. Cool and add the rest of the ingredients. Put into jars and cold pack 2-1/2 to 3 hours.

Keep your fork

Black-Eyed Peas

Back on 25 May 2017, my post, Kinds of Dried Beans #2, included black-eyed and yellow peas. Here’s an excellent recipe for using black-eye peas.

1 c celery, diced
1 c onions, diced
1 c ham, diced
2 15-1/2 oz c black-eyed peas, drained and rinsed
8 oz c tomato sauce
5 or 6 dashes hot sauce
1 Tbsp dry ground mustard
Salt and pepper to taste

After placing the celery, onions and ham into a medium pan, add enough water to just cover and cook until celery is tender, about 5 minutes. Add the remaining ingredients. Add water if needed to cover the peas. Simmer on medium-low heat for 45 to 60 minutes, stirring frequently and adding water if necessary. When the peas have a thick consistency, they are ready to serve.

Keep your fork

Hamburger Pickle Slices

If you still have a lot of cucumbers left to pickle, here is an old Amish recipe you may want to try.

To 1 gallon of thinly sliced cucumbers, add 1 cup of salt. Cover with hot water with green food coloring (optional) added to it. Let stand for 4 days. Drain and wash/rinse and then cover with water to which 1 tablespoon of alum has been added for each gallon of water. Boil for 10 minutes, then drain. In a small cloth bag place 1 tablespoon each of whole cinnamon, allspice, cloves, and celery seed. Tie bag closed. Put in your kettle with the pickles and add 1 pint of water, 1 pint vinegar and 5 cups of sugar. Boil until transparent and put into jars and seal.

Keep your fork

Southern Corn (Cracklin) Bread

Walk through the aisles of the grocery stores in the ‘South’ and you’ll likely find cracklings. Around here most people know what cracklings are, but for those who aren’t familiar with them, here’s a quick primer. Cracklings are small pieces of either pork or poultry fat trimmings that have been fried until brown and crispy and most of the fat has been rendered from it. They are often salted or seasoned and may be enjoyed by themselves as a snack or used in baking, such as in biscuits or other breads. Here’s a recipe for corn bread using cracklings.

1-1/2 c corn-meal
1/2 tsp salt
2 Tbsp flour
2 tsp sugar
1 egg, well beaten
3 tsp baking-powder
1-1/4 c milk
1-1/2 c cracklings

In a mixing bowl add and stir together the flour, corn-meal, sugar, salt, baking-powder, egg and milk. Add the cracklings and beat thoroughly. Bake in a well-oiled shallow pan at 450 degrees for about 20 minutes. Instead of baking you may drop by teaspoonfuls onto a hot well-oiled griddle and fry until golden brown.

Keep your fork

Creamed Eggs On Toast

It was a special treat when Mom made us creamed eggs on toast. Generally this “fare” is considered a breakfast item, but we’d have it for our evening meal, or ‘supper’ as we called it.

2 Tbsp real cow’s butter
2 Tbsp flour
1 tsp salt
Dash of pepper
2 c milk
6 hard-boiled eggs
6 to 8 slices of bread, toasted

After melting the butter in a saucepan, add the flour, salt and pepper. Stir to make a rue. Add the milk while whisking well to dissolve any lumps. Cook over medium heat until the sauce has thickened. Either chop or grate the eggs into the white sauce and stir until warmed. Serve over toast. You may want to garnish the covered toast with slices of the hard-boiled egg.

Keep your fork

Creole Gumbo

Our okra is in its peak of production and we’re always looking for new recipes to enjoy using okra. Here’s an okra creole gumbo recipe to try.

2-1/2 c okra
1 lb brisket, diced
1 bay leaf
3 sprigs parsley, chopped
1/3 c cooking oil
1/2 c onions, chopped
1/2 lb ham, diced
2 c canned tomatoes
6 c boiling water
2 Tbsp flour
Salt, pepper, cayenne
1 green pepper, chopped

Brown the ham and brisket in cooking oil. Remove meat. Brown onions and okra in the hot oil. Add flour slowly. Stir until blended. Add the meat and remaining ingredients, stirring constantly. Season to taste. Cover and simmer slowly until meat is tender. Serve while hot with seasoned rice.

Keep your fork

Potluck or Picnic Potato Salad

With the new-skin potatoes ready to be dug, here is a recipe for potato salad that works well to fix the day before to take along to a potluck dinner or picnic. It makes one gallon.

Potato Salad
12 c cooked, shredded potatoes
12 eggs, hard-boiled and chopped
1 medium onion, chopped
1-1/2 c celery, finely chopped

3 c salad dressing
2-1/2 c white sugar
1/4 c vinegar
1/2 c milk
3 tsp salt
4 Tbsp mustard

Place the first four ingredients, making sure they are cold, into a large bowl. Mix the dressing ingredients together, pour over the potato mixture and mix gently. Refrigerate. Put it together the day before needed to give the flavors a chance to blend together.

Keep your fork