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I went foraging through a parish cook book, which is substantially older than I am, in search of a traditional recipe from my familial home town. Not only did I find my late Aunt Tug's recipe the book was full of other wonderful finds. I'm sharing them here.

You may recall in Feasting On Asphalt that Alton Brown went looking for Burgoo in Evansville.  He would have been rewarded by asking for chowder.

Mrs. Teri Chaplin
5 Fat Hens 5 Stalks Celery
15 lbs. Beef 15 lbs. Potatoes
15 lbs. Onions 6 lbs. Corn
1/2 Bushel Tomatoes 6 lbs. Lima Beans
8 lbs. Carrots 4 lbs. Navy Beans
    On the first day cook hens and beef until tender and remove bones.  On the second day add rest of ingredients plus salt and pepper to taste and cook all day.  Add water as needed and stir constantly as even a little sticking ruins the whole batch.  Chowder should be cooked outside in an iron kettle, but may be cooked in the kitchen.

That's pretty intimidating, but if anyone owns a cauldron and would like to get a legion together to eat it, we should get together and make a batch.

This version yields a much smaller batch.
Chowder For 20
Mrs. Mary Nell Nix
2 Squirrels 3 large Onions
2lbs beef & broth 8 Potatoes
1 chicken & broth 1 pkg. Lima Beans
1/2 lb. bacon 1 can Green Beans
1/2 lb. Navy Beans 4 ears of Corn
1 pkg. Carrots(chopped) 1 can Creamed Corn
4 Stalks Celery(chopped) 1 can Tomatoes
1/2 stick Butter 1 can Puree'
    Cook squirrel, beef, and chicken till done and deboned.  Cut up in broth and place in large pan, such as cold packer.  Add water and then add bacon, beans, carrots, celery, onions, potatoes, limas, beans, corn and cook for 4 to 5 hours.  Add salt and pepper to taste.
    I also add a little sugar.  Add tomatoes and puree' about 1 hour before done.
    My Dad and I used to make this in late Summer when there were plenty of fresh vegetables and squirrels.

"The smallest good deed is better than the grandest intention."

This also looked good.

Barley, Noodle, Vegetable Soup
Mr. Charles Baclet
25¢ beef soup bone Favorite vegetables such as:
75¢beef shank or 3 chicken thighs with beef shank 2 celery sticks
1 pt. tomatos 2 carrots
2tsp. sea water table salt from health food store 1 parsnip
2 T. pearled barley 1 medium potato
1 gallon water 1 medium onion
  2 garlic cloves
  Small pieces of cabbage
  1/2 c. fresh vegetables (cut in small pieces)
    Bring bones and meat to boil in gallon of water, careful not to let it boil over, lower heat enough that boiling will produce foamy scum, skim foamy scum.  At first scum will appear dark or dirty but keep it boiling and keep skimming until seems no more scum is appearing.  Now add about 1/2 c. cold water.  Surprise is more scum will come to the top.  Keep skimming and keep it boiling, add another 1/2 c. cold water as 1 adds the cold water scum will begin to appear much lighter in color and soup brother will be much clearer.  Let boil slowly or simmer for an hour.  Add tomatoes, sea water table salt, barley and cook another 1/2 hour.  After this add your favorite fresh vegetables in amount desired, such as listed in recipe.  For more flavor, add 1/2 can peas, 1/2 can cor, and 1/2 can string beans, now simmer for about 2 hours or until done.  About 10 minutes before serving, sprinkle few egg noodles on top, in that time of soup boiling, noodles will be done.  If too much grease appears on top of soup, skim the grease off.  Serve.  Happy eating.

And this.
Chicken and Rice Soup
Mary Steber
Bony pieces of 1 or 2 frying size chicken Tomato juice
Diced carrots, celery, and onion Cooked rice
    Cover chicken with water, season and cook until tender.  Remove meat from bones and put back in chicken stock.  May be kept in refrigerator until next day or frozen for later use.  For soup, heat broth.  Use as desired at least 1 to 1 1/2 c. diced vegetables, using less onion, about 1/4 c.  Meanwhile, prepare 1 c. uncooked rice as directed on pkg.  Add tomato juice to soup mixture to suit your taste.  Just before serving, add cooked rice to soup and heat.  Good for a light meat, alone, or with sandwiches.



( 1 comment — Leave a comment )
Feb. 16th, 2009 01:49 pm (UTC)
I love the directions on these--like "Surprise is more scum will come to the top."
( 1 comment — Leave a comment )