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Entrees
Friday, May 21, 2004
HAPPY BIRTHDAY GREEN TUNA!
I feel like a heel. I totally forgot to
acknowledge it earlier in the week while
giving shout-outs, and didn't realize it
until tonight, (shortly after she got
booted from chat), thanks to an almost
reliable AOL alert. It's Green Tuna's birthday.
Today. Even after I chatted with her for a few
this morning... and again this evening, not once did I realize what day this was.
I feel bad, because she never came back
to chat last night for me to tell her I was
sorry. That I'm not a worthy friend. That
I think she is a gifted, funny, deep, caring
person whom I love and admire.
Happy Birthday, Tuna. May all your wishes
come true.
And may your taste in friends improve with age;)
Posted at 11:18 pm by ChefGrace
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We ate pork and beans a lot when I was young. Before I could read, I alway thought that the little white square of "pork" hiding somewhere in the beans was called "porkin".
Porkin Beans are an Indianapolis treasure. Below is some bean history from their website and a recipe I won't be trying anytime soon.
Van Camp's is "America's Original Bean," making delicious beans since 1861. When you are looking for a tasty and satisfying bean dish, try one of Van Camp's three different styles. Our Van Camp's Pork & Beans, which is the No. 1 brand in pork & beans, are clearly America's favorite. Van Camp's Baked Beans are slow cooked to perfection using quality ingredients. Don't forget Van Camp's Beanee Weenees are portable and ready-to-eat; they're an ideal snack! For the perfect complement to any main dish, or even alone, beans from Van Camp's are a real treat.
From its beginnings in 1861, Van Camp's has grown into one of America's most familiar and trusted brands with its traditional pork and bean products.
Van Camp's roots began with Gilbert Van Camp and his wife Hester. Back in 1861, they canned fruits and vegetables in their family store in Indianapolis. Van Camp was an entrepreneur and tinsmith who built the first cold storage warehouse. Gilbert's son, Frank, discovered that pork and beans taste better when mixed with tomatoes and served hot. He advertised this notion and, by 1909, Van Camp's was the number-one selling pork-and-bean brand in the United States. ConAgra Foods acquired the Van Camp's brand in 1995.
Van Camp's rich flavor, premium fancy grade, and whole beans ensure unparalleled product consistency. The same great flavor and performance is sure to be a memorable part of every meal.
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Pork 'n' Beans Cake
2 cups granulated sugar
1 cup vegetable oil
3 eggs
1 (16 ounce) can drained pork 'n' beans
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup raisins (optional
1 teaspoon vanilla extract
Preheat oven to 325 degrees F. Grease and flour two 8 x 4-inch loaf pans or five 16 ounce cans.
In a large bowl, mix sugar, oil, eggs and beans until smooth.
In a separate bowl, combine flour, cinnamon, baking powder and baking soda. Add to bean mixture, stirring just until combined. Stir in raisins and vanilla extract. Divide batter into prepared loaf pans or fill cans two-thirds full with batter.
Place cans or pans on a baking sheet. Bake for 45 to 50 minutes, or until a tester inserted in the center of the cake comes out clean. Cool completely on wire racks before removing bread from pans or cans. |
Posted at 10:41 pm by ChefGrace
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Burgoo is a specialty in areas of Indiana, Kentucky, and Illinois.
KENTUCKY BURGOO
This recipe makes 1200 gallons
1939
"Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and other outdoor events. This recipe is from a hand written copy by Mr. J. T. Looney, of Lexington. Mr. Looney is Kentucky's most famous Burgoo-maker and it was for him that Mr. E. R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction.
Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attemped by an amateur though it can be prepared in smaller quantities. It is a very picturesque sight to see Mr. Looney, aided by his many assistants, preparing this dish over open fires and huge kettles which are kept simmering all night.
- 600 pounds lean soup meat (no fat, no bones)
- 200 pounds fat hens
- 2000 pounds potatoes, peeled and diced
- 200 pounds of onions
- 5 bushels of cabbage, chopped
- 60 ten-pound cans of tomatoes
- 24 ten-pound cans puree of tomatoes
- 24 ten-pound cans of carrots
- 18 ten-pound cans of corn
- Red pepper and salt to taste
- Season with Worchestershire, Tabasco, or A#1 Sauce
Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season... one dozen squirrels to each 100 gallons.
Posted at 08:07 pm by ChefGrace
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ganked from COOKS.COM
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- 1/3 c. flour
1 1/2 c. sugar
1/2 tsp. salt
2 1/2 c. heavy cream
2 tsp. vanilla
1 tbsp. butter
Unbaked pie shell
Blend together sugar, flour, and salt. Stir in cream, vanilla, and butter. Pour thoroughly beaten mixture into unbaked pie shell. Bake 10 minutes at 450 degrees and then at 325 degrees for 35 minutes
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During my childhood, my mother fixed this pie often. I like to increase the amount of sugar and add about a quarter cup of cocoa powder in with the sugar. I'll eat all the chocolaty custard, but won't touch pie crust.
Other popular desserts are persimmon pudding, apple crisp, rhubarb pie, and elephant ears.
Posted at 07:52 pm by ChefGrace
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Another recipe from The Best of the Best of Indiana. This one is dedicated to Gram Tuna!
2 Quarts dandelion blossoms
2 Quarts boiling water
Juice of 3 lemons
1 (10 oz) pkg frozen red raspberries. (I'd probably use strawberries)
3 ½ C. sugar
1 cake of yeast.
Gather the dandelions early in the morning while they are still fresh. Prepare the blossoms for the wine as soon as you return to the house, as they will soon wilt. Snip off the end of each dandelion blossom to remove any remaining bitter stem particles as well as the little collar of leaves at the base of the blossom. Do not wash the flowers. Put the petals in a 1-gallon stoneware crock and pour the boiling water over them. Let stand overnight. In the morning, strain the liquid from the flowers, squeezing all of the juice out of them.
Combine the dandelion juice, lemon juice, raspberries and sugar. Boil gently for 20 mintues. Pour back into the crock, cook to lukewarm, and add the yeast. Cover the crock and let ferment for about 10 days, or until it stops hissing. (Hee!) Using a coffee filter paper or a double layer of cheesecloth, strain the liquid into a scalded cider jug and let stand for about 3 days to settle. Then stain again, into clean quart wine bottles with screw-on caps, but do not tighten the caps. Let stand until the wine is still before corking or capping the bottles tightly. Age in the cellar until Christmas time. Fills 3 (5-quart) wine bottles.
Posted at 07:17 pm by ChefGrace
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