Horseradish preparation:
(from "The Encyclopedia of Country Living" by Carla Emery)
- Use gloves while
preparing! Keep juice away from your eyes! Scrub roots. Peel
off brown outer skin with vegetable peeler. Drop into cold water.
Put in blender, a food grinder or grate. Put ground horseradish into
jar.
- Add vinegar to moisten.
White-wine vinegar works best. Add 1/2 cup vinegar per 1 cup
horseradish. Refrigerate immediately. Lasts a few weeks, then
prepare more. To make a spread, add sour cream.
Dottie's Sunchokes
(Dottie Burnette)
Slice them up and fry.
I
wanted to share our
grits recipe:
Follow directions Kelly and
Quinten give you regarding
soaking and length of time
cooking (below)- it's worth
the time!
Then where they say water,
substitute Chicken broth
(same amount as water).
After cooking, let sit for
about 10 minutes on stove,
off of heat then add about
1/8 to 1/4 cup half & half
or cream - HMMM!HMMM! Serve
with etoufee or shrimp
entrees
Sheryl & Dieter
|
Basic Grits (Woody at
Barker's Creek Mill in Rabun Co., Ga.)
1 c. stone-ground grits
4 c. water
1/2 t. salt
2 T. unsalted butter
Pour grits in large bowl
and cover with cold water. Skim off chaff as it floats to the
surface. Stir until all chaff is removed. Drain in sieve.
Bring water to a boil in
a mid-sized saucepan, add salt and slowly stir in grits. Cook at a
simmer, stirring frequently, until quite thick and creamy, about 40
minutes. Remove from heat and stir in butter. Serves 4.
Amy brought us some
cornbread made from her favorite recipe out of The Moosewood
Cookbook by Molly Katzen...
preheat oven to 425
1/4 cup honey (ours of
course)
1 cup buttermilk (or add
4 tsp of lemon juice to milk & let stand 5 minutes)
1 egg
1 cup cornmeal (again...
ours :)
1 cup unbleached white
flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 Tbs melted butter
1. beat together egg.
buttermilk and honey
2. mix well together all
dry ingredients
3. combine all
ingredients including melted butter and mix well.
4. spread into buttered
8-inch square pan and bake at 425 for 20 minutes.