Old Timey Recipes
Bring Back Memories

It’s purely coincidental, I’m sure, that I’ve been thinking a lot about old-timey recipes and the way things used to be. It might have something to do with this weekend’s upcoming Heritage Festival in my hometown of Crossnore and in preparation of same, reading and writing some of the memories of the older folks who remember growing up in a simpler time; thinking of the cafes and little country stores owned and operated by my grandparents and other kinfolks, etc. And it could have something to do with a friendly word or two that I received recently about how I’ve spoiled women into thinking everything ought to be done the easy way. Whatever the reason, I’ve pulled out a little paper-back cookbook titled simply, “Old Timey Recipes,” from which I’ll draw a bit more wisdom this week. Hope you enjoy. By the way, I have received more comments on the aforementioned column than about anything I’ve written in a long time. The majority of the women say “Keep it comin’, sister . . .keep it simple;” Most men, agreeing with my friend Gary, just grin and say, “Yep, you’ve ruined’em.” Maybe these recipes will keep me in line for another week.

Grandmaw’s Wilted Lettuce

Dressing:
2 Tbsp. melted bacon grease
2 Tbsp. vinegar
1 Tbsp. sugar

Heat above ingredients to a boiling point and pour over a bowl of shredded branch lettuce and 3 green onions, chopped. Add salt and pepper to taste. Toss to mix. Serve at once.

Corn Fritters

1 can corn
½ cup sweet milk
¼ cup flour
¼ cup cornmeal
Pepper to taste
1 tsp. baking powder
1 tsp. salt
1 tsp. melted butter
2 eggs

Mix ingredients well. Add a little more flour or cornmeal if too thin. Drop by small spoonfuls into hot fat and fry until golden brown.

Nut Caramel Fudge

3 cups dark brown sugar
1 tsp. butter
1½ cups milk
1 tsp. vanilla
1 cup chopped nuts

Cook sugar, butter and milk until it will “thread.”- (form long string-like texture). Remove from heat. Add flavoring and nuts. Beat until mixture is thick and creamy. Pour in buttered pan. Cut into squares when cool.

Buttermilk Pie

(Read carefully before beginning)

Cream 1½ cups brown sugar, 1½ cups white sugar and 1 stick of butter. Add 2 Tbsp. flour, 6 eggs, one at a time; ½ cup buttermilk, 1¼ tsp. of vanilla and ½ tsp. salt. Pour into unbaked pie shells. Bake at 350 for about 30 minutes. Do not over-bake as this tends to make pie watery. This will make 2 pies.

Recipe For Living

Take a generous amount of self respect, spice it with humor. Stir in equal parts of compassion and love. Measure in a few drops of frankness, but not enough to be bitter. Blend well. Knead gently until firmly formed. Keep warm. Baste occasionally with sincerity and serve generous portions daily. Your family will love it, your friends will envy your skill and strangers will long remember you for it.

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.