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Aug 20, 2009

Country Bobs Meat and Dumpling Stew

Ingredients
At a Glance



Soups & Stews2 lbs Chicken, Beef, Pork cut in cubes
2 T cooking oil
1 28oz can of diced tomatoes
1 cup of chicken stock
3/4 cup of Country Bobs All Purpose Sauce
1 onion cut in wedges
1 clove of garlic
1 t thyme
2 bay leaves
3/4 t salt
1/3 t pepper
1/4 t ground nutmeg
12 oz frozen cut green beans
8 oz frozen sliced carrots
2 T flour



Cornmeal Dumpling
PaprikaMethods/steps
In a 4-qt dutch oven brown cube meat, 1/2 at a time. Put meat in pan and add undrained tomatoes, 1/2 cup of Chicken stock, 3/4 cup of Country Bobs All Purpose Sauce, onion, garlic, thyme, bay leaves, salt, pepper and nutmeg. Bring to boil, reduce heat and simmer for 30 miuntes. Add green beans and carrots and simmer for 20 minutes more. Blend 1/2 cup chicken stock and flour and add to stew. Cook until thickened. Prepare Cornmeal Dumplings. Drop Batter by tablespoons onto stew. Makes about 8 dumplings. Sprinkle tops with parprika. Cover and simmer for about 12 minutes without lifting cover. Makes 8 servings.

Cornmeal Dumplings:
Stir together 1/2 cup of flour, 1/3 cup of yellow cornmeal, 1 1/2 tsp baking powder, 1/4 tsp of salt and 1/8 tsp pepper. Mix together 1 egg, 1/4 cup milk, 2 Tlbs oil. Add to flour mixture and stir until blended. The add 3/4 cup of shredded carrot.

Recipe Books 4 Sale




Farmhouse Kitchen Cookbook
Price $16.95
Item #M857








Autumn Farm Truck Night Light
Price $11.95
Item #L610

old fixins

Biscuits
(Cooked in a Dutch Oven)

4 cups flour
1 tsp. salt
2 tbsp. baking powder
1/2 cup shortening
1-1/2 cup milk or water



Combine dry ingredients. Work in shortening and add milk gradually. Knead and pinch off desired amount and place in greased Dutch oven and bake 15-20 minutes on hot coals.



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Bread and Butter Pickles

12 large cucumbers
6 small onions
1/2 quart vinegar
1 cup sugar
1/4 cup salt
1 tbs. each of celery seed, ginger root, and mustard seed

Slice pickles and onions and add salt. Let stand for one hour. Add the balance of ingredients and boil for 5 minutes. Can and seal while hot.



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Catfish Fry

1 egg
1-1/2 tsp. salt
1-1/2 cups of milk
1/2 tsp. cayenne pepper
2 cups of cornmeal
1/4 tsp. black pepper

Mix egg and milk well in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown.

For just the right utensil click here: 12" cast iron skillet.

Please see "How to clean catfish."



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Cheese Grits

1/2 cup grits
4 eggs
2 tbsp. milk
1 cup grated cheese

Add grits and salt to 1-1/2 cups boiling water, cover and cook over low heat for 20 minutes. Beat eggs with milk and add cheese, add to grits and stir over low heat until eggs are cooked and cheese melted. Serves 2-4.



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Chicken and Dumplin's

2 cups flour
3 tbsp. baking powder
1 cup whole milk
2 tsp. lard or Crisco
1 egg beaten
1 tsp. salt
1 chicken



Boil a quartered chicken until the bones can be removed easily. Please see "How to dress a chicken." Mix up dumplin' dough ingredients and spoon into boiling chicken pot liquor. Cover pot and shift to cooler eye. Let cool 20 min. and serve.



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Cookbooks


Country and Southern Cookbooks
Ol' timey favorites like cornbread stuffing, fried green tomatoes, and Southern fried chicken, contributed by cooks from the Carolinas, Virginia, Tennessee, and Kentucky.
Both Cookbooks $9.99 (includes shipping)



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Cornbread

2 cups self-rising cornmeal
1 egg
2 cups buttermilk
1/4 cup shortening

Melt shortening in 10-1/4 skillet while preheating oven. Mix milk and egg with self rising stone ground corn meal. Pour melted shortening into batter and then batter into hot greased Lodge cast iron skillet and bake at 400� until browned.



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Cornbread Dressing

8" skillet of cornbread*
20 biscuits
3 eggs
3-4 cups broth
3 cups celery
3 tbs. poultry seasoning
1 large onion
1 stick butter


1 tsp. pepper

Saute chopped celery and onion in butter and add to crumbled cornbread and biscuits. Add beaten eggs, broth, and other ingredients and mix well. Bake at 350� F covered for about 30 minutes, test for moistness (add water if necessary), and then brown on top.


*One 6 oz. package of Martha White cornbead mix.




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Corn Pone

3 cups cornmeal
3 tbsp. lard
2-3 cups boiling water
3 tsp. salt

Melt fat in 9" baking pan to coat. Pour remaining fat into other ingredients and mix. Bake at 350� F about 50 min. or until golden brown.



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Egg Custard
(Cooked on a Wood Stove)

1 recipe biscuit dough
1 egg, well beaten
1 cup milk
Handful of flour
1 teaspoon nutmeg
1/2 cup sugar

Line a small pie pan with plain biscuit dough rolled thin. In a separate bowl, mix together all remaining ingredients and pour it into the crust, using just a little wood so the fire won't be too hot. Bake it slowly until it "sets." It will "blubber up", or bubble, and then the bubbles will settle.
-- Aunt Arie Carpenter



The Foxfire Book of Appalachian Cookery
Edited by Linda Garland Page & Elliot Wingginton
340 pages, 500+ recipes, illustrated
$18.95
To order: http://www.foxfire.org



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Fried Country Ham

There are many ways to fry country salt-cured ham. Fry it up straight in its own fat or add a little grease, or a little water. What we like to do is fry up Clifty Farm center slices in a half and half mixture of water and 7Up in a Lodge 12" skillet, turning often, and leaving the drippings for red eye gravy. Also see "how to bake a country ham."



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Fried Green Tomatoes

4 green tomatoes, sliced
Salt, pepper, or cayenne
1 cup white cornmeal
1 cup flour

Salt and pepper 1/4" tomato slices. Coat both sides of your tomato in flour/cornmeal mixture and saute over medium heat in a cast iron skillet til brown.



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Hushpuppies

1 cup self-rising flour
1 egg beaten
1 cup self-rising cornmeal
1/2 cup chopped green onion
1 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt (optional)



Combine dry ingredients. Add egg, onions, and 1/2 cup buttermilk to flour/cornmeal mixture. Gradually add remainig buttermilk until batter is well mixed, but not runny. Drop spoonfuls of batter into a Lodge fry kettle and fry until golden brown. Drain on paper towels.



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Meat Loaf

1-1/2 lbs. of ground beef
1 egg
1 cup bread crumbs
8 oz. tomato paste
1 small onion
1/3 cup milk
1 tsp. salt
1/4 tsp. pepper

Mix beef, 1/2 of tomato sauce, and the remaining ingredients thoroughly. Spread into lighly greased Lodge loaf pan.

Top with remaining tomato sauce (and brown sugar, if desired) and bake at 350� for 75 minutes.



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Potato Biscuits

1 cup mashed potatoes
1 tbsp. butter
2 cups flour
1 tbsp. honey
1 cup buttermilk
1/2 tsp. baking soda
2 tsp. baking powder
1 tbsp. brown sugar

Mix ingredients and roll out on wax paper. Cut biscuits and bake at 400� F until golden brown.



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Red Eye Gravy
Add water (or black coffee) to fried ham drippings in a hot pan. Let sizzle and stir. Serve with country cured fried ham slices, and biscuits.



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Sawmill Gravy

Pork drippings or lard
Salt and pepper
3 tbsp. flour
Water
Milk



Add flour to the grease in hot pan to brown. Thin the mixture with a little water and add milk (if your camp has got a cow), salt and pepper. Stir until thick. Add crumbled fried sausage for a real treat. Serve over home made biscuits.



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Scottish Scones

2 cups self-risng flour
1/2 cup milk
2 tsp baking powder
1/4 cup buttter
1 tbsp. sugar
1 large egg beaten
1 tsp. salt



Mix together dry ingredients, blend in liquids, and knead with additional flour. Flatten to one inch and cut out into approximately 12 scones. Bake 10-12 minutes at 450 degrees. Serve with butter and preserves. Order homemade scones from our Scottish bakery.



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Southern Fried Chicken

1 chicken
1 cup flour
1 egg
1/2 cup milk
2 tsp. garlic powder
1 tsp. paprika
1 tsp. black pepper
1 tsp salt

Billie Hill, long time employee and senior consultant for Lodge Manufacturing, recently shared her secret for perfect southern fried chicken with the Appalachian Traveller: Prepare one frying chicken. Prepare flour mixture by mixing dry ingredients. Prepare milk and egg mixture, and add 1 tablespoon of flour to the mixture. Dip chicken in egg mixture, again in flour mixture, repeat, and shake well. Fry in hot grease, with chicken pieces half covered in Crisco, and well spaced, until brown, then turn. Cover with lid for 7-8 minutes on low heat, and then brown on higher heat. Drain on paper towels. For just the right utensil click here: 5 qt. chicken fryer.