Zucchini Soup

We saw our first zucchini of the season at a farmer’s market this past Saturday. If you are like the Pickle Queen and myself,  you are always looking for a new way to use this plentiful garden veggie. If you haven’t thought about making a soup out of zucchini, try this recipe.

2 c zucchini, sliced thin
1/2 c onion, sliced thin
1 tsp lemon juice
1 c heavy cream
1 Tbsp butter
Salt and pepper
2 c chicken broth

Cook zucchini and onion in butter until soft. Add the remaining ingredients. Cover and simmer 20 to 30 minutes.

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Southern Broiled Trout

Southerners have various ways of fixing most dishes. Here is a good recipe for broiled trout with a southern twist to it.

4 large fresh speckled trout
Salt and pepper
1/2 c melted butter
1/3 c lemon juice
5 Tbsp chopped parsley
1/2 c grated onion
1/2 tsp paprika
5 Tbsp Worcestershire sauce
Few grains cayenne pepper

Salt and pepper the fish and place on foil. Combine remaining ingredients and pour over the fish. Broil in 450 degree oven until done.

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Peanut Butter Bread

Remember how good peanut butter sandwiches used to taste, or still do in some of our cases. Have you ever wondered if anyone has come up with a way of having that goodness without the mess of smearing the peanut butter between two slices of bread, or on one slice if it’s an open-faced sandwich? Well, wonder no more. Here’s a recipe for peanut butter bread.

2 c flour
4 tsp baking-powder
1 tsp salt
1/2 c sugar
1 c milk
2/3 c peanut butter

After sifting the flour, measure and sift with the baking-powder and salt. Add the peanut butter and sugar, working the peanut butter into the dry ingredients with the tips of your fingers. Add the milk and mix lightly but thoroughly. Pour into a well-greased (or use cooking spray) baking pan. Bake at 420 degrees F. about 30 to 35 minutes.

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Liver Patties

If you like liver and onions, you’ll like these liver patties.

1 lb liver
2 slices bacon
1 small onion
1 green pepper
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
1 egg

Grind the liver, bacon, onion and green pepper in a meat grinder. Combine and beat the egg, salt, pepper and flour. Add this mixture to the liver/bacon mixture. Mix well. Drop from a spoon onto a greased griddle. Serve hot.

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Roasted Hog Maw

What is hog maw you might wonder. Hog maw is the exterior muscular wall of a pig’s stomach without the interior lining (mucosa). The hog maw contains no fat if the stomach has been cleaned properly. If you are a connoisseur of Chinese, Italian, Mexican, Pennsylvania Dutch or Portuguese dishes, you may be familiar with or have eaten hog maw. Here’s a recipe for plain ole roasted hog maw.

1 pig stomach
2-1/2 lb ground pork sausage
1/2 c diced celery
1 small onion, chopped
1 tsp salt
1 small bag seasoned pork stuffing
1 c warm water
1/3 butter
1 qt raw diced potato

Wash and clean the pig’s stomach and soak in salt water for 2 hours. Mix stuffing with the warm water and butter. Add the other ingredients and mix well. Rinse, drain and fill the stomach with the stuffing mixture at the end of the soaking period. Secure the opening to the stomach with picks or lace it shut. Bake in a covered roasting pan for 3 hours at 350 degrees F.

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Drying Beef

Back on 20 January 2017 I posted a recipe for dried beef. Here’s another method/recipe for drying beef. It takes longer, but the results are like the old fashion dried beef the old timers made.

20 lbs fresh beef rounds, cut into sliceable sized hunks
1 pint fine salt
1 tsp salt peter
1/4 lb brown sugar

Thoroughly mix together the salt, salt peter and brown sugar making sure there are no lumps in the mixture. Divide this mixture into 3 equal portions. After placing the meat into a bowl, thoroughly rub it with one portion of the mixture and let it stand 1 day.Follow the same procedure the second and third days. Be sure to turn the meat several times each of the three days. Allow the meat to remain in the bowl for 7 additional days and then hang the meat in a warm place until the meat stops dripping. When the meat has stopped dripping, hang it in a cool place about 6 weeks until thoroughly dry. When completely dried, wrap the meat in clean muslin bags and keep it in a cool place. If in 6 months, the meat becomes to hard, soak it in cold water for 24 hours. After wiping dry, rewrap it in a clean muslin bag and hang in a cool place while slicing off needed amounts.

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Hot Horseradish Sauce

There’s nothing like a bowl of horseradish sauce to compliment a good pot roast or boiled beef. The only drawback that I can see is that most times the sauce is cold while the beef is hot. If you enjoy horseradish with your beef, you’ll enjoy this recipe.

1 Tbsp butter
1 tsp flour
1/2 tsp salt
1/8 tsp paprika
1/4 c cream or milk
1 egg yolk, slightly beaten
1/2 c grated horseradish root

Melt the butter in a saucepan. Stir in the flour, salt and paprika; heat until the mixture bubbles. After removing from heat, gradually add the cream and bring to a boil, stirring constantly. Cook an additional  1 to 2 minutes. Stir several tablespoons of the mixture into the egg yolk; mix into sauce. Cook an additional 1 to 2 minutes, stirring constantly. Blend in the horseradish and serve while hot.

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