Village Squire, 1976-05, Page 28BY RON RUDD
This piece is being written after a trip of
2800 miles through Ohio, Kentucky,
Tennessee, Georgia, North Carolina, South
Carolina, Virginia, West Virginia, Pennsyl-
vania and Michigan.
The first hint of the south came in Ohio at a
wayside candy stand called Stuckey's. These
outlets feature pecans, pecan rolls and other
kecan mixtures.
The next southern food was grits for
breakfast in Clinton, Tennessee. At least
there was a choice of grits or biscuits and
cream gravy. Grits or hominy grits is a cereal
made from corn. The tough outer cover is
removed and a corn -flavoured mush • like
cream of wheat results. It is served with meat
as sausage, ham or bacon. It is customary to
add butter, salt and pepper. A very tasty
souffle may be prepared if you should come
by some instant grits in the cereal department
9f your local store.
Scald two cups of milk. Add half cup of
instant grits and cook until slightly thickened.
Add half cup grated cheddar cheese and two
tablespoons of grated Parmesan cheese. Cook
until thick and then remove from heat. Add
one teaspoon salt, half teaspoon baking
powder, two tablespons butter and half
teaspoon sugar. Mix well. Separate three
eggs, beat yolks and add to the grits. Whip
the whites until they are dry and fold into the
mixture. Pour into greased one and a half
quart souffle dish and bake at 375° for 30
minutes. This is a very nice way to eat grits.
, A Southern Country Buffet included
pickled' beets, spiced cabbage slaw, corn
relish, barbecued ribs, southern fried
chicken, collard greens, turnip greens,
black-eyed peas, corn bread, biscuits, honey,
peach pie, pecan pie and oceans of coffee.
The corn relish was a delightful sweet/sour
mixture of whole kernel corn, green baby lima
beans, chopped green pepper and chopped
celery.
The greens and black-eyed peas are all
cooked with a ham bone and chunks of ham
fat.
26, VILLAGE SQUIRE/MAY 1976
Squire's Chef
Sampling
southern -style
delicacies
Another magnificent meal was a Chesa-
peake Hunt breakfast of early 18th century
Virginia. There was corn bread and biscuits,
grits and cinnamon baked apples, warm
cinnamon rolls and warm iced yeast rolls,
jelly, jam and marmalade fruit sliced in wine
and sprinkled with coconut, oyster scallop,
scrambled eggs, ham, sausage and bacon,
home fried potatoes and hotcakes with syrup.
The scalloped oysters bear mention. In a
greased three quart casserole place alternate
layers of coarsely crumbled saltine crackers
and oysters, seasoned with salt, pepper,
Worcestershire Sauce and lemon juice. Use
one pound crackers and two quarts of oysters.
Be sure to finish with a layer of crackers and
put a good dollop of butter on top. Bake at
375° for 20 minutes.
Don't hesitate to try this with the fewer
oysters you can either afford or obtain. The
dish is unbeatable as an accompaniment to
ham and eggs. •
Here is a delightful stewy dish to titillate
the palate and severely damage the pocket
book.
Start by cutting up a small chicken. Stew
with a large onion and about half a pound of
diced, lean ham. Throw in the•bone too if you
wish. Use about three quarts of water. Be
gentle with the simmering. Add tomato, lima
beans, potato and grated corn. Use about a
pint each of all but the tomato --three pints of
these. Season with salt, pepper and, if you
choose, red pepper but be careful. Cook an
hour. Remove the ham bone. Add a big chuck
of butter and serve with hot biscuits or corn
meal muffins.
Pecan pie is a really good end to a meal of
southern flavour. In an unbaked rich pie
shell, put this mixture. Combine four eggs,
one cup sugar, one cup, corn syrup, one
tablespoon flour, one half teaspoon salt, three
tablespoons melted butter, two teaspoons
vanilla and one cup pecan meats. Bake at
350° for 40 minutes and serve chilled with
hot, sweet coffee.
Try this too. Top a good deep apple pie with
sugar and coarsely chopped walnuts. Bake in
the usual way and serve warm.
At the Junction of Hwy.. 4 8 8, Clinton
anion ollot.L
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