Cherokee Succotash - native

2 lb fresh or dry lima beans 
  small ones are best 
3 cups fresh corn cut from cob 
4 pcs wild onions or pearl onions 
2 tbl bacon fat; melted 

 

Soak beans, if using dry ones, for 3-4 hours. Bring the water to a boil then add the beans. Cook at a moderate boil for 10 minutes then add the corn, ham hocks, salt & pepper, and onions. Reduce heat and cook for 1 hour on a low heat. Got this one from a friend from grad school. He is a cultural anthropologist who also happens to be a Cherokee Amerindian. His passion is cooking and this is a recipe that he assures me is genuinely ethnic to his people in North Carolina. The changes from the items *'d are  his not mine. The measurements have been converted for us as well. He claims we would like to measure out a hand- ful of this and a small pinch of that. Enjoy! Yield: 68 servings

ANOTHER fried green tomatoes !

prep time

20 mins

cook time

15 mins

total time

35 mins

makes: 6-8 servings

 

what you'll need

• 4 large green tomatoes (or 5 medium)
• ½ cup buttermilk
• 3 large egg whites
• ¾ cup all-purpose flour
• 1½ tsp fine salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp paprika
• ½ cup cornmeal
• ½ cup plain bread crumbs
• vegetable or canola oil for frying
• salt for sprinkling

let's do it

1. Remove the core from each tomato then thinly slice off both ends—just to remove the skin. Cut the tomatoes into slices between ¼" and ½" thick—somewhere right in the middle is about perfect! Place the slices into a medium-sized mixing bowl then pour the buttermilk over the top. Toss to coat then set aside.
2. On a large plate combine flour, salt, pepper, garlic powder, onion powder and paprika. On a second plate, mix together the cornmeal and breadcrumbs—on a third plate, the egg whites.
3. Bread each tomato slice by removing one from the bowl and shaking off any excess buttermilk. Dredge the tomato in the seasoned flour and then shake off any excess. Dip tomato slice into the egg whites, making sure to moisten all of the flour. Be sure to roll the edges into the liquid to ensure they're coated as well.
4. Finally, dredge the tomato in the breadcrumb/cornmeal mixture so that no wet spots remain. Transfer the breaded tomato slice to a baking sheet with a cooling rack set inside. Repeat with remaining tomato slices. Allow the breaded tomatoes to rest for a few minutes so the breading can solidify—they'll be much easier to handle this way!
5. Place a large skillet over medium heat then add oil to coat the bottom by about ¼". When the oil is hot, place 4 or 5 tomato slices into the frying pan. Do not overcrowd the pan, or the tomatoes will steam instead of fry—therefore, you will need to work in batches. Allow the tomatoes to fry to a crispy golden brown on the first side before flipping them and frying on the opposite side—about 2–3 minutes per side.
6. Transfer the fried green tomatoes to a plate lined with paper towels and immediately season them with a sprinkling of salt. If you aren't serving them immediately, return them to the rack to keep crispy. Serve hot, warm or at room temperature and enjoy!

 

This recipe tastes great with a little hot sauce, or a mayonnaise based dipping sauce such as tartar sauce—yum!

Easy Grilled Nacho Pizzas

1can (11 oz) Pillsbury™ refrigerated thin pizza crust

1/4cup spicy bean dip

1cup refrigerated taco sauce with seasoned ground beef (from 18-oz container)

1can (4.5 oz) Old El Paso™ chopped green chiles

1medium tomato, chopped (1/2 cup)

1/4cup sliced green onions (4 medium)

1cup finely shredded Cheddar cheese (4 oz)

preparation

Step 1 Heat gas or charcoal grill to medium heat. Cut 14 x 14-inch piece of heavy duty foil; spray foil with cooking spray. Place dough on foil; starting at center press dough to 12-inch round. Place dough on grill, foil side down. Cook, uncovered, 3 minutes or until bottom of crust is light golden brown. Remove from grill.

Step 2 Using wide spatula, flip crust over onto foil so uncooked side is down. Spread bean dip over crust; spoon ground beef mixture evenly over dip. Sprinkle with chiles, tomatoes, onions and cheese.

Step 3 Place pizza onto grill, foil side down. Cook, covered, an additional 3 to 4 minutes or until crust is golden brown and cheese begins to melt. Serve with guacamole and sour cream.

Aussie Meat Pies

Pastry:
2 cups plain flour
4 ounces lard, chopped
2 eggs, lightly beaten
2 tablespoons water (approximately)
2 sheets ready-rolled puff pastry
1 egg yolk, lightly beaten

Sift flour into bowl; rub in lard. Add eggs and enough water to make ingredients cling together. Press dough into a ball; knead gently on floured surface until smooth, cover, refrigerate 30 minutes.

Divide dough into 8 portions. Roll each portion on lightly floured surface large enough to line 4-inch pie tins. Trim away excess pastry. Place tins on oven tray, line pastry with paper, fill with dried beans or rice. Bake in moderately hot oven about 8 minutes. Remove paper and beans, and bake another 8 minutes or until pastry is lightly browned; cool.

Filling:
1 ounce lard
2 onions, chopped
1 pound ground (minced) beef
1/4 cup Worcestershire sauce
1/4 cup dark soy sauce
2 teaspoons powdered beef bouillon
2 cups water
1/2 teaspoon ground allspice
2 tablespoons cornstarch (corn flour)
2 tablespoons water, extra

Heat oven to 350 degrees F.

Heat lard in pan, add onion, cook, stirring, until soft. Add ground beef, stir over heat until browned. Stir in sauces, bouillon, water and allspice. Bring to boil, simmer, covered, 20 minutes. Stir in the cornstarch mixed with the extra water, stir over heat until mixture boils and thickens.

Spoon cold filling into pastry cases. Cut eight 5-inch rounds from puff pastry, brush edges of pastry with a little egg yolk, gently press puff pastry tops into place; trim edges. Brush tops with a little more egg yolk. Make 2 small slits in center of pies, place on oven trays and bake about 15 minutes or until lightly browned. Serve hot with tomato sauce.

Recipe can be made a day ahead and stored covered in the refrigerator.

Makes 8 pies.