Rural Lifestyle

Life in Rural America

Tag: cooking and recipes

POTATO PARKER HOUSE ROLLS

½ cake yeast

1 cup milk (scalded)

1 teaspoon fat

3 tablespoons corn syrup (or 1 tablespoon sugar)

3½ cups flour

2 cups potato (mashed and hot)

1 teaspoon salt

1 egg

Dissolve yeast in milk (luke warm). Stir in dry ingredients. Add potato and knead until smooth. Let rise until light. Roll thin, fold over, bake until brown.

CORNMEAL RAGGED ROBINS

1½ cups cornmeal

1 cup bread flour

1½ teaspoons salt

1⅓ cups milk

2½ teaspoons cream of tartar

4 tablespoons fat

1¼ teaspoons soda

Sift dry ingredients. Cut in the fat.

Add liquid and drop by spoonfuls on greased baking sheet.

Bake in hot oven 12 to 15 minutes.

These may be rolled and cut same as baking powder biscuits.

FISH AND VEGETABLE CHOWDER

3 lbs. fish

2 cups diced potatoes

⅓ cup chopped onion

½ cup chopped salt pork

1 teaspoon salt

⅛ teaspoon cayenne

1 cup peas

2 cups cold water

2 tablespoons fat

2 tablespoons flour

1 cup diced carrots

1 pint scalded milk

Cut fish into small pieces. Cover bones, fins and head with cold water. Simmer 15 minutes; strain. Cook onion and salt pork until brown.

In kettle place layers of fish and mixed vegetables. To water in which bones, etc., have been cooked, add the seasonings. Mix all ingredients. Cook forty minutes, slowly, covered.

EGYPTIAN SALAD

1 cup left-over baked beans, cooked dried peas, or beans or lentils, or cooked rice, rice.

1 cup chopped celery

3 tablespoons chopped pepper

3 tablespoons chopped pickle

1 cup cooked salad dressing

Mix ingredients thoroughly and let stand 30 minutes to blend flavor thoroughly.

Grilling on Memorial day weekend

Memorial Day CookoutMemorial day is the day we should take a little time out of our busy schedules to thank those that served this great nation. If it were not for those that are willing to lay down their lives, the rest of us would not have the freedoms we enjoy in our everyday lives.

What are you cooking for Memorial Day?

My wife and I started thursday evening when we put the ribs in a marinate. A slab of pork ribs were cut up into sections with 3 ribs each.

Saturday morning the pit was fired up with oak wood.

The pit was given about an hour to heat up, then the ribs were put on.

2 1/2 hours later the pork chops and chicken legs were put on.

About an hour before everything was supposed to come off the pit, the boudin, sausage and hot dogs for the kids were put on the grill.

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Kevin Felts © 2008 - 2018