What an exquisite time of 12 months autumn is! The primary little crispness of fall air makes me need to get again to the kitchen (as if we ever get out).

On account of my husband’s sickness and up to date hospital keep, I used to be unable to put in writing a brand new column. This one is from our days within the Rio Grande Valley. The recipes are nice.

The primary recipe immediately walked into our choir room at church yesterday with Base (the tenor) Huston. Base does all of the cooking at his home, and personally, I believe that could be a nice association for spouse Sandy and daughter Courtney. Base likes to attempt new recipes and lots of occasions will take one he finds and works with it (as so lots of you do), till it’s “excellent.” He notably likes crock pot recipes and taught me the trick of placing a cooking bag into the crock pot in order that the cleanup is very simple. We’re having this one tonight with a pan of scorching cornbread.

Base’s Simple Stew


2 kilos Lean stew meat (as typical, I purchased a small boneless shoulder roast and lower it into chunks)

1 1/2 ounce bundle beef stew meat seasoning combine

1 (14.5 ounce) can diced tomatoes with candy onion

1 (4 1/2 ounce) jar complete mushrooms, drained

3 small to medium potatoes

1/2 pound child carrots


Place meat in a big plastic baking bag. Sprinkle with beef stew combine. Add remaining elements and shake bag to combine. Tie bag and make 3 or 4 slits in prime. Place bag in crock pot and prepare dinner on excessive for five hours. Makes 6-8 servings.

Although I’ve shared this recipe with you earlier than, I believe it’s value repeating. It’s the cornbread recipe that I nearly all the time make (when I’m out of cornbread combine and never in a giant hurry).

The subsequent two recipes come from an exquisite cookbook which was given to me years in the past. So far as I do know, it’s nonetheless in print. It’s from the Northeast Texas Rural Heritage Museum cookbook, Pittsburg/Camp County Museum Affiliation, 200 Rusk St., Pittsburg, TX 75686; $13.50, together with postage.

I’m conscious that almost all of us make cornbread like (or just like) the cornbread that our moms and grandmothers made. My household by no means had “candy” cornbread, so I by no means made recipes that included sugar.

Jane Fielder Davis’ Cornbread


1 1/2 cups cornmeal (I take advantage of yellow)

1/2 cup flour

1/2 teaspoon soda

1 teaspoon salt

2 teaspoons baking powder

2 eggs

1 cup buttermilk


Combine dry elements. Add buttermilk and eggs and blend nicely. Cook dinner both in muffin tins (8) or a 9-inch iron skillet which has had a bit cooking oil has been added. I take advantage of 1 tablespoon (unique recipe referred to as for bacon fats). Warmth pan in oven earlier than including batter. Bake at 400 levels for about 15-18 minutes for muffins, about 20-25 minutes in skillet. Watch fastidiously, and be certain cornbread browns to golden and is agency to the touch.

I maintain considering I’ll lose my “candy tooth” as I mature (OK, so the actual phrase is “age”). Nonetheless, I really feel as if each meal ought to be adopted by a style of one thing candy. This pineapple cobbler regarded fascinating and straightforward. It’s each and in addition excellent. After all, you could possibly substitute peaches, apricots, apples or canned cherries (add some sugar to unsweetened cherries, although).

Ora Shirley’s Pineapple Cobbler


1 (20 ounce) can crushed pineapple, with juice

1 cup flour

1 cup sugar

2 teaspoons baking powder

3/4 cup milk

1 stick margarine or butter


Combine dry elements and add milk. Soften the margarine or butter in a 9-inch sq. pan or dish. Pour the batter over the margarine and add pineapple on prime of batter. Bake at 350 levels for about 25-Half-hour till golden brown on prime.

Barbara Richardson McClellan is a longtime meals columnist. Write her at bayrm12@gmail.com or in care of the Longview Information-Journal, P.O. Field 1792, Longview, TX 75606.

— Barbara Richardson McClellan is a longtime meals columnist. Write her at bayrm12@gmail.com or in care of the Longview Information-Journal, P.O. Field 1792, Longview, TX 75606.

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