Appalachian peas with knepp
1 1/2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3 Tbsp. shortening
3/4 cup milk
6 cups fresh peas
brown butter
combine flour, baking powder and salt
Cut in shortening
blend in milk
Place peas in a large kettle and add enough water to cover
Cook about 10 minutes
Drop knepp dough by spoonfuls on top of the boiling peas
Cook slowly for 10 minutes uncovered
Cover with a dome lid and cook 10 minutes more
serve drizzled withbrown butterDoes anyone have any strange appalachian vegetable and side dish recipes??
Not sure what you'd consider strange, but here's a few recipes from Kentucky and Tennessee to get you started, and I threw in a recipe for Stuffed Possum at the end in case you wanted one with the ';ew! factor'; Doing a project for school? Good luck!
Dishpan Pie
3 cups self-rising flour
3/4 to 1 cup shortening
1 cup milk
6 cups of fresh or drained canned blackberries (save liquid from canned berries)
4 cups sugar
3/4-1 cup of boiling water, if desired (use water from canned berries, if any. Added liquid should not be needed)
8 oz melted margarine
Cut shortening into flour, and add milk to make dough. Divide dough into 2 equal parts. Roll out each part to about 1/4 inch thickness. Cut one part into about 1 inch squares.
Dissolve the sugar in the hot water. Stir in the berries, margarine, and dough squares. Pour into a deep oven dish, and cover the mixture with the remaining dough. Bake in a pre-heated oven (350 degrees) until the crust is golden brown (1 to 1 and a half hours). HINT: If you like, dot the top crust with margarine, and sprinkle lightly with sugar before baking.
Grits Casserole
1 or 2 cloves of garlic, chopped very fine
1 cup of uncooked grits
4 cups of water
Salt to taste
4 ounces margarine
8 ounces sharp cheddar cheese, grated
1 or 2 eggs, beaten
Cook grits according to package directions in water and salt. Melt the margarine in a skillet, add the garlic, and saut茅 until the garlic is tender. Stir the butter-garlic mixture, the cheese, and the eggs into the grits. Turn the mixture into a buttered casserole dish and bake in an oven pre-heated to 350 degrees until the mixture is brown. Serve hot.
Okra and Tomatoes
One-half quart fresh okra
One 16 oz can diced tomatoes, or fresh tomato equivalent
1 bunch green onions (scallions)
Margarine
Trim off the roots, skin of the green onions, and discolored portion of the green stems. Chop the green onions finely. Melt enough margarine to cover the bottom of a sauce pan. Add the onions and cook covered over medium heat until the onions are completely tender, but not browned; stir as needed.
Wash the okra, drain it, and cut the stems off the pods. Cut each pod into thirds. Add the okra and tomatoes to the onion and cook covered until the okra is very tender.
Serve with hot buttered cornbread.
Watermelon Rind Pickles
Rind of 1 large watermelon
Tied spice bag containing these spices to taste: 2-4 tablespoons whole cloves, 3-12 sticks of cinnamon, 2 pieces ginger root, 1/2; tsp mustard seed (optional)
8 cups of sugar
1 quart of white cider vinegar
Trim off any red flesh from the rind. Use a vegetable peeler to remove the outer portion of the rind. Cut the rind into 1 inch cubes. Make enough brine (1/2 cup salt per quart of water) to cover the rind. Cover and soak overnight. Drain, rinse, and cover the rind with fresh water. Cook until just tender. Drain.
Mix the sugar and vinegar, add the tied spice bag, and simmer 5 minutes (stir frequently). Let stand for 20 minutes, then add the rind and simmer until the rind is clear (add boiling water if the syrup becomes too thick). Remove the spice bag.
Pour the hot mixture into sterilized pint jars to within 1/2 inch of the top. Cover tightly and process 5-10 minutes in a boiling water bath. Store for 3-4 weeks before serving.
Strawberry Dumplings
For the dumplings
3/4 cup sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/3 cup milk
For the sauce
1 lb strawberries, washed and chopped
2 cups water
2 tbsp. butter
2/3 cup sugar
To make the dumplings, mix the flour, baking powder and salt in a medium size bowl. Add the egg and milk and beat until you have a smooth paste. Set aside.
Prepare the sauce by putting the chopped strawberries, butter, sugar and water in a large pot. Mix. Bring to a boil, stirring occasionally. When the sauce is boiling, drop the dumpling batter into it by small spoonfuls. Cover the pot and cook for 15 minutes. Do not remove the lid while the dumplings are cooking, as they need the steam to be light.
Stuffed Possum
1 dressed possum 1 cup bread crumbs
1 cup salt red pepper, diced
1 tbs. butter Worcestershire sauce
1 large onion 1 hard boiled egg, chopped
To dress possum, remove entrails, head, and tail. Wash thoroughly inside and out. Save the liver. Cover with cold salted water (1 cup salt). Let stand overnight. Drain off salted water and rinse well with boiling water.
To make stuffing: Melt butter and add chopped onion. When onion begins to brown add chopped liver. Cook until liver is well gone. Add bread crumbs, red pepper, and dash of Worcestershire sauce. Mix in boiled egg, salt and add water to moisten. Stuff possum with mix and sew end closed. Roast possum until tender, baste with fat from roasting pan.
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