White Trash Cooking

[threekidspa]

My mom gave us a cook book she put together of recipes she'd collected over the years (well, only the ones I liked). We have a hard time cooking from it sometimes, especially when the recipe says 'add some name your ingredient<NAME ingredient your>'.

Its fun just to look it sometimes...its as good as a photo album.

[Hermione]

I'm not familiar with the book, but I'll bet money there's a recipe in it for hot-water fried cornbread (what we used to call "corny cakes")

[jessi_s]

I actually think I have that book! It's got good ole southern words and really funny... Yeah, it's good! haven't actually used any recipe out of it yet... but I know I will soon!!

[jessi_s]

speaking of white trash, isn't there a chex mix snack called that???

[eyescene]

I'm not familiar with the book, but I'll bet money there's a recipe in it for hot-water fried cornbread (what we used to call "corny cakes")

Is this it?

HOT WATER CORNBREAD

1 1/2 c. white cornmeal
2 tbsp. flour
3 tbsp. sugar
1 1/2 tsp. salt
1/4 c. shortening
1 egg
1 1/2 tsp. baking powder

Mix cornmeal, flour, sugar, salt and baking powder together. Add only enough boiling water to moisten. Add shortening and stir. Add egg and stir. mixture needs to be thick. Spoon by tablespoon into enough oil to fry. Mash out with spatula into patties. Fry at medium heat until light brown on both sides. Drain on paper towels.

[amanda]

Dang, if we keep all this up, we are going to have to put together a "Cooking with MH" book! :) I've printed off several things today that are must tries!

[jessi_s]

Dang, if we keep all this up, we are going to have to put together a "Cooking with MH" book! :) I've printed off several things today that are must tries!

I know amandah, i'm just saving all mine in Microsoft word and will print them at the end of the day LOL

[amanda]

I'm going to have to get this cookbook, QM. I bet the recipes are excellent! Butterball bought me a new one when we were in New Orleans called Who's Your Momma, Are You Catholic, and Can You Make A Roux? which has been very informative and funny.

[SueScribe]

Well, I came in here looking for the young newly wed woman who wanted a Meatloaf (not the singer) recipe. Since I don't see any such request, and since I was instructed to post this flippin' Meatloaf (not the singer) thing, HERE IT IS: (White trash cookbooks? No kiddin'? You know, much of our so-called Southern Cooknig has more to do with African-American culture than . . or nevernevermind):

This recipe is taken from an old cookbook that compiled a selection of American standard dishes. It is a "no fail", very tasty and moist meatloaf, renowned in cafes and lunch counters from the early 1940s:

"BLUE PLATE SPECIAL" MEATLOAF

2 T (tablespoons) butter
1 medium yellow onion, chopped finely (approx. 2/3 cup)
one-half stalk of celery (top half, without leaves), chopped finely (approx. 1/4 cup)
1/4 cup finely chopped bell or other sweet green pepper
1 clove garlic, minced
1 large egg
1-1/2 lb. Ground Round or lean ground chuck
½ cup Catsup (divided*)
½ cup unseasoned bread crumbs (I make mine from 3-day old french bread dried slowly in the oven, if on hand. Otherwise, buy the stuff, but buy Progresso.)
1 teaspoon Kosher salt (any salt will do, but I like to use Kosher, coarse salt, or sea salt)
one-half teaspoon of freshly ground pepper (you can use ordinary pepper, but I grind mine from peppercorns - fine)
----------------------------------------------------------------
PREHEAT oven to 350 deg.

1) In a large, heavy skillet (cast iron if possible), melt butter over moderate heat and add onion, celery and bell pepper.
Stir occasionally and saute’ until almost tender, about 3-4 minutes. Reduce heat to LO, add garlic, stir continuously and saute’ another minute. Remove from heat - set aside to cool.

2) In a large bowl, beat egg slightly (do not "whip"). Add ground round/chuck, 1/4 cup of the catsup*, bread crumbs, salt, pepper, and sauteed vegetables.

3) Use your hands (I prefer to wash mine first) and MIX well. Pretend you’re Carmella Soprano. Turn the entire wad into an ungreased, 8x8x2 glass baking dish. SHAPE into a loaf: This requires working with mixture and pretending you’re a sculptor. Push/compact meat, turn over and over, until you have a nice oblong object that resembles an earthen tunnel (without an opening).

4) BAKE uncovered in preheated oven for 45 MINUTES, remove and brush the top of the loaf with the remaining 1/4 cup catsup, return to oven and bake until an instant-read MEAT thermometer inserted into the thickest part of the loaf (insert half-way through the thickness) reaches 160 DEGREES (approx. 20-30 min. longer) OR:

5) While the 45 minute baking time is running: PREPARE THE GLAZE: 1/4 cup catsup ( ½ teaspoon Pickapeppa Sauce, 1 teaspoon Worcestershire sauce; 1 tablespoon Heinz 57 steak sauce; 1 tablespoon yellow mustard; and, 1 heaping, slightly packed tablespoon BROWN sugar.

Baste loaf completely, not just the tops, and finish baking as above.

ALLOW loaf to cool for 10 minutes before you carefully remove it from its baking pan and transfer it to a platter. Allow it to cool another 10 minutes before slicing.
-----------------------------------------------------------------
If you want meatloaf gravy, scrape all the residue from the glass baking pan into the aforeused cast iron skillet, add 1/4 cup of extra virgin olive oil and stir over moderately high heat until the stuff sizzles.

Add three tablespoons of plain flour, continue stirring until the mixture is bubbling.

REDUCE HEAT TO MED-L0 ADD ½ cup HOT water, stir-stir-stir.

ADD 1 regular-sized can of decent, "Italian Herbs" or whatever, TOMATO SAUCE. Stir-stir-stir.

ADD ½ teaspoon Kitchen Bouquet and stir, etc. ADD 1 teaspoon of "Better Than Bouillon" beef bullion, stir-stir, and REDUCE heat to LOW.

Cook and adjust with hot water until this gravy is "gravy" consistency. REMOVE from heat and skillet to gravy boat/bowl (analagous to fiddle/violin).

Serve over mashed potatoes. I’d personally buy my choice box of those, unless you want this post to be interminable.

Anyway.

VI-OH-LAH. Meatloaf and gravy.

[SueScribe]

And now, for an encore, I have to go blanch ten-metric-tons of Pink-Eyed Purple-Hull peas.

G'day.

[amanda]

Well, I came in here looking for the young newly wed woman who wanted a Meatloaf (not the singer) recipe. Since I don't see any such request, and since I was instructed to post this flippin' Meatloaf (not the singer) thing, HERE IT IS: (White trash cookbooks? No kiddin'? You know, much of our so-called Southern Cooknig has more to do with African-American culture than . . or nevernevermind):

This recipe is taken from an old cookbook that compiled a selection of American standard dishes. It is a "no fail", very tasty and moist meatloaf, renowned in cafes and lunch counters from the early 1940s:

"BLUE PLATE SPECIAL" MEATLOAF

2 T (tablespoons) butter
1 medium yellow onion, chopped finely (approx. 2/3 cup)
one-half stalk of celery (top half, without leaves), chopped finely (approx. 1/4 cup)
1/4 cup finely chopped bell or other sweet green pepper
1 clove garlic, minced
1 large egg
1-1/2 lb. Ground Round or lean ground chuck
½ cup Catsup (divided*)
½ cup unseasoned bread crumbs (I make mine from 3-day old french bread dried slowly in the oven, if on hand. Otherwise, buy the stuff, but buy Progresso.)
1 teaspoon Kosher salt (any salt will do, but I like to use Kosher, coarse salt, or sea salt)
one-half teaspoon of freshly ground pepper (you can use ordinary pepper, but I grind mine from peppercorns - fine)
----------------------------------------------------------------
PREHEAT oven to 350 deg.

1) In a large, heavy skillet (cast iron if possible), melt butter over moderate heat and add onion, celery and bell pepper.
Stir occasionally and saute’ until almost tender, about 3-4 minutes. Reduce heat to LO, add garlic, stir continuously and saute’ another minute. Remove from heat - set aside to cool.

2) In a large bowl, beat egg slightly (do not "whip"). Add ground round/chuck, 1/4 cup of the catsup*, bread crumbs, salt, pepper, and sauteed vegetables.

3) Use your hands (I prefer to wash mine first) and MIX well. Pretend you’re Carmella Soprano. Turn the entire wad into an ungreased, 8x8x2 glass baking dish. SHAPE into a loaf: This requires working with mixture and pretending you’re a sculptor. Push/compact meat, turn over and over, until you have a nice oblong object that resembles an earthen tunnel (without an opening).

4) BAKE uncovered in preheated oven for 45 MINUTES, remove and brush the top of the loaf with the remaining 1/4 cup catsup, return to oven and bake until an instant-read MEAT thermometer inserted into the thickest part of the loaf (insert half-way through the thickness) reaches 160 DEGREES (approx. 20-30 min. longer) OR:

5) While the 45 minute baking time is running: PREPARE THE GLAZE: 1/4 cup catsup ( ½ teaspoon Pickapeppa Sauce, 1 teaspoon Worcestershire sauce; 1 tablespoon Heinz 57 steak sauce; 1 tablespoon yellow mustard; and, 1 heaping, slightly packed tablespoon BROWN sugar.

Baste loaf completely, not just the tops, and finish baking as above.

ALLOW loaf to cool for 10 minutes before you carefully remove it from its baking pan and transfer it to a platter. Allow it to cool another 10 minutes before slicing.
-----------------------------------------------------------------
If you want meatloaf gravy, scrape all the residue from the glass baking pan into the aforeused cast iron skillet, add 1/4 cup of extra virgin olive oil and stir over moderately high heat until the stuff sizzles.

Add three tablespoons of plain flour, continue stirring until the mixture is bubbling.

REDUCE HEAT TO MED-L0 ADD ½ cup HOT water, stir-stir-stir.

ADD 1 regular-sized can of decent, "Italian Herbs" or whatever, TOMATO SAUCE. Stir-stir-stir.

ADD ½ teaspoon Kitchen Bouquet and stir, etc. ADD 1 teaspoon of "Better Than Bouillon" beef bullion, stir-stir, and REDUCE heat to LOW.

Cook and adjust with hot water until this gravy is "gravy" consistency. REMOVE from heat and skillet to gravy boat/bowl (analagous to fiddle/violin).

Serve over mashed potatoes. I’d personally buy my choice box of those, unless you want this post to be interminable.

Anyway.

VI-OH-LAH. Meatloaf and gravy.

:) Thanks Mom! I'll copy and go post where it goes though. :laugh:

[jessi_s]

thanks sue!!! am I the young newlywed you were looking for? LOL I'm the one who posted a thread about meatloaf, but it wasn't in here... thanks though! I still saved the recipe!!

[jessi_s]

:) Thanks Mom! I'll copy and go post where it goes though. :laugh:

aw, that was your mom? was she looking for me and my meatloaf thread?

[amanda]

aw, that was your mom? was she looking for me and my meatloaf thread?


While I'm not in the habit of claiming her on here - yes. :clap: I've also posted her recipe for you in the Meatloaf thread. :smt023 This is a no-fail recipe that will have them asking for MORE!

[threekidspa]

And now, for an encore, I have to go blanch ten-metric-tons of Pink-Eyed Purple-Hull peas.

G'day.

We did that last weekend at my mother-in-laws. I wish it hadn't taken me 45 years to figure out that you wouldn't be allowed to shell peas if you started throwing them at each other. Oh well, at least my kids learned that early :-D

[SueScribe]

I'm going to have to get this cookbook, QM. I bet the recipes are excellent! Butterball bought me a new one when we were in New Orleans called Who's Your Momma, Are You Catholic, and Can You Make A Roux? which has been very informative and funny.

Funny? I'll tell you what's "funny":

Not knowing about new cookbooks, about Butterball's choice in same, nor how "funny" they are.:smt108

And, why is this? Well. We simply shan't go into such things in public, now shall we, Your Royal Highness? *Sue back out of room*

At yoah service, Madame . . .:bowdown:

[amanda]

Funny? I'll tell you what's "funny":

Not knowing about new cookbooks, about Butterball's choice in same, nor how "funny" they are.:smt108

And, why is this? Well. We simply shan't go into such things in public, now shall we, Your Royal Highness? *Sue back out of room*

At yoah service, Madame . . .:bowdown:


uuuhhhhh.....did I forget to show you the new cookbook? I don't think so - I think you FORGOT that I showed you the new cookbook. :) I'll rectify that this evening. :)

Oh, and save out a mess of those peas for me! :)

[SueScribe]

We did that last weekend at my mother-in-laws. . . .

. . . at yoah "mother-in-laws", did you say? May I inquirah as to HOW many people were theah? That is, HELPING on the project ? Ummm? May I ?

[SueScribe]

uuuhhhhh.....did I forget to show you the new cookbook? I don't think so - I think you FORGOT that I showed you the new cookbook. . .

How DAAH you say such things in public. I - I, that is - I FORGOT? I shall not forbeah my own flesh and blood insinuating that heaah own mothah has, foah-getfull-ness. I shan't, do you heah me, Amandah ?

Oh, and save out a mess of those peas for me! :)

. . . . . . . . . . . :exit3:

[threekidspa]

. . . at yoah "mother-in-laws", did you say? May I inquirah as to HOW many people were theah? That is, HELPING on the project ? Ummm? May I ?


Ummmm...me, the wife, and two of my kids....at least until we got to the peas that some how managed to leap a long way from their pods...those required expert handling, and us amateurs had to step away from the table. :)

[amanda]

How DAAH you say such things in public. I - I, that is - I FORGOT? I shall not forbeah my own flesh and blood insinuating that heaah own mothah has, foah-getfull-ness. I shan't, do you heah me, Amandah ?



. . . . . . . . . . . :exit3:


Yes, mother, you suffer from CRS. "Can't Remember Sh#t". :) But that's okay, I'm still researching those nursing homes for ya! :-D

[SueScribe]

thanks sue!!! am I the young newlywed you were looking for? LOL I'm the one who posted a thread about meatloaf, but it wasn't in here... thanks though! I still saved the recipe!!

Oh. I thought that thread must be about that tired old singah who lost me COM-pletely on his "Bat Out Of Hell" album.

Youah welcome', darlin'. At least you thank me, which is more that I can say for othahs . . . :smt022

[SueScribe]

Ummmm...me, the wife, and two of my kids....at least until we got to the peas that some how managed to leap a long way from their pods...those required expert handling, and us amateurs had to step away from the table. :)

. . . . . . . :smt010

[amanda]

http://www.relishmag.com/asset/file/art/65/165/812875.jpg

Hey, Sue! Don't you have some peas calling you? LOL!

[SueScribe]

Yes, mother, you suffer from CRS. "Can't Remember Sh#t". :) But that's okay, I'm still researching those nursing homes for ya! :-D

aaaaahhhhhhHHH . . . aftah ALL I've done . . . aftah ALL the sacrifice and the adoahration . . . having given mah life . . . . how DAAAH . . . .

Well. I had hoped I nevah had to display mahself in public this way. But, we've left me no choice:

:smt098

[SueScribe]

:exit3:

[amanda]

aaaaahhhhhhHHH . . . aftah ALL I've done . . . aftah ALL the sacrifice and the adoahration . . . having given mah life . . . . how DAAAH . . . .

Well. I had hoped I nevah had to display mahself in public this way. But, we've left me no choice:

:smt098


What a way to speak to your loving daughter. Don't forget who will be wiping the dribble from your chin one of these days. :smt118

[dollfus46]

This cookbook is divided into the following sections:

1. Foot Washins, Prayer Meetings, Creek Baptisms and All Day Sings
2. Funerals, Wakes and Cemetery Cleanins
3. Family Reunions, Barbeques, Fish Frys, and Picnics
4. Holidays and Such
5. Hawg Killins
6. Sewin, Quiltin, Tacky and Home Demonstration Parties
7. Sinkin Spells, Hot Flahses, Fits and Cravins
8. Eatin on the Ground


FOOT WASHIN? I ain't ne'er seened a White Trash Muslim.:laugh:

[dollfus46]

I know amandah, i'm just saving all mine in Microsoft word and will print them at the end of the day LOL
I suggested a week ago someone needs to start a new thread called MH Recipes. Rack up some points.

[threekidspa]

I suggested a week ago someone needs to start a new thread called MH Recipes. Rack up some points.

We don't get no points no mo.

[dollfus46]

We don't get no points no mo.

:rly:? We're getting :hitit:then. No wonder the quality of the threads have dropped.:smt118

[dollfus46]

Dollfus, most of us would just settle for a Country Living forum where we could keep posting stuff like this. :)

Why can't you have one?

[Hermione]

SUGAR! in the CORNBREAD!! Somebody, get that skillet away from that woman, and buy her a bus ticket to Des Moines. Or Chicago. Anywhere but here! ;)

Mike D., you lived in the middle of Mississippi all your growin' up years and you never heard of foot-washing? I'm from Tennessee (snake-handlin' country) and I've heard of it. (In fact, the pope himself washes feet on Maundy Thursday, as did the monarch of England for centuries.)

Who's Your Momma, etc. is written by Marcelle Bienvenue who did or does write a food column for the Times-Picayune. Used to read it regularly, she was great. Actually, I'm not sure they let you vote in Louisiana unless you can correctly answer at least one of those questions. ;)

[EricStratton]

We need somewhere to put all this cooking and gardening crap...

[SueScribe]

We need somewhere to put all this cooking and gardening crap...

OH!! . . THEAH you are, my dumplin' ! . . . .:attack:. .

Wheah have you been ?

Speakin' of dumplins, those can be prized recipes, don't you think? Around heah, you might find a Dumplin-makin-champion, about whom everyone says, "Well, everyone knows Ivy's dumplins'. ." at church events and family reunions. Most family reunions around heah have the very same people attendin', more or less.

I made some dumplins from a Yankee recipe when I was quite young. Lord-Only-Knows wheah I got that recipe . . . any-way,

They turned out round and puffy and were orange-ish on the inside. I squeezed a cool one between my fingahs and I do sweah they might have been made of rubbah. My dearly departed fathah, Lord Rest his sweet soul, said at the time, "Even the cat won't eat those dumplins, dumplin'."

:attack:

[EricStratton]

Sue,

That....that....that....awful suthen accent makes me vomit....yet, for some reason, the thought of you squeezin dumplins between your fingers just.....well....it just makes me have these weird feelins....I wonder if my shrink is awake at this hour?

[Ted]

I used to have a cookbook called White Trash Cookbook. It had awesome 'downhome' recipes - the kind perfect for a young girl who wanted to cook like mama and mawmaw. I gave my cookbook to my niece.

Are any of you familiar with this cookbook and its recipes? The language of the cookbook was humorous too - just like real "country" dialogue - somehow reading the recipe just made it taste better!!HiYa QM.

Check This (http://www.recipezaar.com/cookbook.php?bookid=49403&ls=o) out.
I'm not sure, but it may be excerpts from that cookbook.

[Ted]

Is this it?

HOT WATER CORNBREAD

1 1/2 c. white cornmeal
2 tbsp. flour
3 tbsp. sugar
1 1/2 tsp. salt
1/4 c. shortening
1 egg
1 1/2 tsp. baking powder

Mix cornmeal, flour, sugar, salt and baking powder together. Add only enough boiling water to moisten. Add shortening and stir. Add egg and stir. mixture needs to be thick. Spoon by tablespoon into enough oil to fry. Mash out with spatula into patties. Fry at medium heat until light brown on both sides. Drain on paper towels.Sugar in cornbread???:smt022

Awww hellnaw!!:smt103
That's like puttin' sugar and milk on Grits.
That just ain't right!!

That'll get'cha a trip to the woodshed - quick like.

For cornbread muffins, yes.
But warn folks first so they won't think they been poisoned or something.


Just pickin' at'cha, Sweetie.:laugh: heh heh heh

[pinkytuscadero]

:-DIs this it?

HOT WATER CORNBREAD

1 1/2 c. white cornmeal
2 tbsp. flour
3 tbsp. sugar
1 1/2 tsp. salt
1/4 c. shortening
1 egg
1 1/2 tsp. baking powder

Mix cornmeal, flour, sugar, salt and baking powder together. Add only enough boiling water to moisten. Add shortening and stir. Add egg and stir. mixture needs to be thick. Spoon by tablespoon into enough oil to fry. Mash out with spatula into patties. Fry at medium heat until light brown on both sides. Drain on paper towels.

Isn't this a "Hoe Cake"? I think that's what my Momma calls them? (Not ONE word from you Eric Stratton!) :-DMy Granny used to serve these with lunch if she didn't have buttermilk for bisquits or didn't have time for cornbread.

[Ted]

Isn't this a "Hoe Cake"? . . . . . 'Hoe Cake' seems to be a catch-all term that means different things depending on the locale.:)

[Hermione]

Like I said above we called them "corny cakes" but that was some child in the family's term, and everybody picked it up. I think they are actually "johnny cake" or "hoe cake" -- you don't even need those extra ingredients if you just use cornmeal mix. My grandmother, mother and me all made them in the summer especially to keep from turning on the oven (important in pre-AC days!) They're really good with beans or peas.

[jmb]

I picked up an old 1940s cookbook at the church rummage sale called Out of Kentucky Kitchens, with the introduction by Duncan Hines. I never thought of DH being a person, only a company. It has some real good recipes in it.

[jmb]

Two of my most prized cookbooks are " Culinary Arts Institute Encyclopedic Cookbook, copyright 1948, and the Mississippi Cookbook, compiled and edited by the Home Economics Division of the Mississippi Cooperative Extension Service, revised 1972 Edition.

I also have all of Paul Prudhomme's Books, the first, best, and most successful being autographed by Chef Paul and the entire Prudhomme family clan.

Those Bell South cookbooks are purdy good too except they need to learn how to index.

I love the Bell's Best cookbooks (http://bellsouthmspioneers.org/Cookbooks%20Page.htm). I've got volumes 1, 2, 3, and Going Wild in Mississippi.

[Ted]

Well my coon ass brother's do that.It just boils the egg when you break it .It boils just like that.It soaks up all the goodie from the gumbo.Taste good.Mmmmm . . . . . kinda'of a cajun poached egg.
I gotta try that.
Sounds good!:)

[pinkytuscadero]

Hmmmm.Another deleted post.That is getting on my nerves.


What was deleted on this thread? I can't imagine southern/WT cooking being any big deal. I edited to add an obligatory gay smiley for ES. :smt118

[Hermione]

I picked up an old 1940s cookbook at the church rummage sale called Out of Kentucky Kitchens, with the introduction by Duncan Hines. I never thought of DH being a person, only a company. It has some real good recipes in it.

Duncan Hines was a well-known food writer. He was from the south-central part of Kentucky where I once lived and is still well-remembered around there.

[Kitty]

Duncan Hines was a well-known food writer. He was from the south-central part of Kentucky where I once lived and is still well-remembered around there.

Duncan Hines (http://en.wikipedia.org/wiki/Duncan_Hines)

[Hermione]

Thanks Kitty, I thought he was actually from Bowling Green, where I lived, but didn't want to say so without checking and was too lazy to check!

[Kitty]

Thanks Kitty, I thought he was actually from Bowling Green, where I lived, but didn't want to say so without checking and was too lazy to check!

Well, if Wikipedia says it then it must be true. :-D

[jmb]

Duncan Hines was a well-known food writer. He was from the south-central part of Kentucky where I once lived and is still well-remembered around there.


Duncan Hines (http://en.wikipedia.org/wiki/Duncan_Hines)

Thanks Kitty, I thought he was actually from Bowling Green, where I lived, but didn't want to say so without checking and was too lazy to check!

That was an interesting read. So he didn't really have anything to do with the food itself. Hmmm.

Hermione, I lived in that general area (Central City) when I was a little girl.

[Hermione]

Hermione, I lived in that general area (Central City) when I was a little girl.

I loved Kentucky (though I never got a taste for burgoo) and would go back in a flash, hated to leave. Go Big Red!!