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As we are all aware, we have favorite recipes and I'm no exception to the rule.Some of these are handed down, some are borrowed, and some are due to experimentation... If you see a recipe, tried it and liked it, please let me know. I'd like to hear about it.
Juvec (Vegetarian Stew)
1 large Onion chopped
1 green Bell Pepper chopped in like manner
course chopped fresh Roma Tomatoes or a can of your favored chopped, stewed or whole stewed tomatoes, salt free preferred.
Olive oil to sauté the onions and the bell pepper in. Light olive oil can be used as a substitute.
salt, pepper, a bay leaf, a touch of basil
A handful of rice per person at dinner
This is a very simple dish to make taking little preparation time to it. Total cooking time depends on the stovetop heat output. Generally 45 minutes.
* * * * *
In a 4 quart pot, add olive oil enough to cook the bottom. When the oil in the pot starts to "sing" and pop, add the chopped onions and sweat until they start to turn transparent. Then add the bell peppers. Sauté until they turn soft. Turn down the heat to medium and add the tomatoes, salt and spices. Let cook for 30 minutes, stirring occasionally and adding water as the need arises. Turn down to simmer and add the rice. Stir to keep the rice off the bottom and allow it to absorb the liquid from the tomatoes. It takes 15 minutes on simmer to cook the rice. Add water only if it looks too dry. This is a stew and not a paste. As soon as the rice is cooked, it's dinner time.
The Amazing Geckoman's Shoe Peg Corn Casserole
Ok, here goes... This is an old family recipe... Guard it with your life... If you take this to a potluck, be warned, you may be shackled with making this for every following event. Several people I know have been... Here it is with some modification suggestions.
Geckoman
2 cans shoe peg corn
1 can french cut green beans
1 can creme of celery soup
1/4 cup grated sharp cheese
1/2 cup bell pepper (optional)
1/2 cup celery
3/4 cup chopped onion
1/4 cup sour cream
Mix and pour into 13x9 inch casserole.
Topping:
1 stack Ritz crackers (crushed)
1 stick butter
Melt butter. Mix with crushed Ritz crackers and sprinkle over the top of the casserole before baking.
Bake 45 minutes at 350.
Hints: Use low fat versions of the soup, sour cream, and Ritz crackers. I often put in an extra can of green beans for an added green veggie and when I have extra guests over. I keep frozen chopped onion in the freezer at all times since so many recipes call for it and I don't have to worry about having/ keeping a fresh one and/ or chopping one and having stinky hands or kitchen. Happy cooking.
The Sheep Lady's Amish Friendship Bread
Don't use a metal spoon or bowl for mixing. Don't refrigerate. If air gets in the bag, let it out. It is normal for the batter to thicken, bubble, and ferment. The bread is similar to a pound cake and is delicious.
* * * * *
To start this recipe you need to mix 1/3 cup flour, 1/3 cup sugar, and 1/3 cup milk and put it in a sturdy ziploc bag to fit. 1 gallon freezer bags work nicely.
Day one: Do nothing.
Day two: Squeeze the bag.
Day three: Squeeze the bag.
Day four: Squeeze the bag
Day five: Squeeze the bag.
Day six: Add 1 cup flour, 1 cup sugar, and 1 cup milk.
Day seven: Squeeze the bag.
Day eight: Squeeze the bag.
Day nine: Squeeze the bag.
Day ten: Combine in a large bowl the batter and add 1 cup flour, 1 cup sugar, and 1 cup milk. Mix with a wooden spoon. Pour 4 1cup starters in plastic bags and give them along with the instructions to 4 of your friends.
To the remaining batter in the bowl,add and mix with a wooden spoon:
1 cup oil 2 cups flour 1 cup sugar 1/2 teaspoon salt 1/2 cup milk 1/2 teaspoon baking soda 1 teaspoon vanilla 2 teaspoons cinnamon 3 large eggs 1 1/2 teaspoon baking powder Pour batter into 2 large well-greased and sugared (mix additional sugar and cinnamon) loaf pans. Sprinkle with extra cinnamon and sugar on top. Bake at 325 degrees for one hour. Test by inserting a toothpick in the middle of the bread. It should come out clean.
To decrease fat, you may lesson the amount of oil to 1/3 cup, use Egg-Beaters, and use non-fat milk or fat free mocha mix. This bread is similar to pound cake and is delicious!
Bubba Tom's Eastern North Carolina Style Barbeque
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 5-8 pound Boston Butt Pork Roast -- smoked
1 mason jar Apple Cider Vinegar
4 tablespoons Cayenne Pepper Flakes
8 bulbs garlic
-----PAN SAUCE-----
12 ounces Apple Cider Vinegar
2 tablespoons Cayenne Pepper Flakes
---------------------
1 tablespoon salt
2 cups water
While nothing can duplicate the sweet ambrosia of slow, pit-cooked, whole hog Eastern North Carolina barbeque, this is a right close backyard approximation for those of us who find themselves exiled in distant, heathen regions of barbeque heresy.
First, get yourself some pork shoulders or Boston Butt roasts, as many as your smoker will hold comfortably. I use a Brinkmann Professional Pit Smoker with an offset firebox, but you can do this with a vertical Brinkmann water smoker as well. The key is providing a moist, smoky, indirect heat for a long period of time.
What I do is put a bag of charcoal in the firebox, open the vents, light it, and let it burn down to coals. Then I add wood (generally oak, since hickory is scarce up here)--two parts wet (soaked) wood to one part dry--regulate the dampers, and put the shoulders or butts, fat side up, in the cooking chamber. Beneath the meat I put a drip pan
half-filled with apple cider vinegar. You must keep the heat between 180-260 degrees throughout the smoking process; the optimum range is 220-240 degrees. Normally, I'll add apple wood to the firebox as well, and I always add between 5-7 whole heads of garlic during the process. Keep the firebox fed and a good smoke going for between 8 to 10 hours. Do not open the cooking chamber to baste the meat--the only time you open the cooking chamber is when the temperature spikes above 260 degrees, and you open it only long enough to bring the temperature back in the proper range. By the time the smoking period is finished, the outside of the pork will have a golden amber to dark brown crust.
Now, take the meat and put it in a covered Dutch oven. If it's too dark outside to continue, preheat your indoor stoves' oven to just under 300 degrees; otherwise, just raise the temperature in the cooking chamber a like amount. Get a quart-sized Mason jar; fill it halfway with apple cider vinegar, add one (or more) teaspoons of red pepper flakes, and fill the rest of the jar with water. Dump this into the Dutch oven with the pork, cover, and cook until the meat falls from the bone, about 2 more hours or so.
When the meat is done, let it cool a bit. [NOTE: If you're too tired, you can stop here for the day--cover 'em up, put them in the fridge, and warm 'em up the next morning and continue the procedure]. While it's cooling, fill some 16 ounce bottles with apple cider vinegar, adding about a teaspoon of red pepper flakes to each one (I use Grolsch beer bottles with those pull-down caps, any excuse for buying good beer...). When the pork has cooled enough to handle (I use latex gloves) pull it into thumb-sized chunks, discarding as much fat as possible. Pack roughly 3 pounds of barbeque into a large frying pan (I use a Number 10 size cast iron skillet). Dissolve 1 tablespoon of salt into 2 1/2 cups of warm water and pour it into the pan. Add about 12 ounces of your apple cider vinegar and red pepper sauce, turn the heat to medium, and let the liquid slowly simmer off, stirring frequently, until the sauce just barely oozes over the top of your spatula when you press down on the barbeque with it. Remove from heat, and congratulate yourself--you've just made a fine batch of Eastern North Carolina Style Barbeque.
This page last updated: Tuesday, June 14, 2005 10:20 PM