sum fine vittle recipes

Welcome to the “OZARKS” thread.

Here I would like to share recipes for -

“sum fine vittles”

Now thet a man jest culdn’t put in a days wurk if’n he didn’t have a woman to keep him goin’ with sum fine vittles. Thet woman didn’t only have th’ vittle job, she had to keep house, do her outside chores, help her man wit’ sum of his chores, an’ sumtimes raise a pack o’ young’uns. In spite of all th’ other chorse she had, th’ hill woman came thru wit’ flyin’ colors in th’ vittle department. You kin have sum scrumptious feeds in lots of homes in th’ Ozarks.

We’re tryin’ to bring you sum of th’ more unusual recipes - sum thet you wuldn’t have in yore own cookbook. Course there’s sum of these here recipes we got from this cookbook thet you city folks won’t have too much use fer. Jest don’t reckon you folks git many coons or possums, an’ sum of you mebbe don’t lik terripin, and there’s mebbe even sum of you who might like store bought soap an’ ink better’n th’ homemade. Jest tossing them recipes in ter kinda broaden yore mind - a feller shuldn’t miss a chance of learnin’ you know. Never kin tell when sum of them things might cume in handy.

A TYPICAL TRESPASSING SIGN:

NOTIS! traspassers wll B persecuted to the full extent of 2 mungrel dogs what ain’t ever been oversochible to strangers an 1 dubble burrel shot gun which aint loaded with soft pillers. Durnd if I aint a gittin tard of this hell raisin on my place.

Enjoy the recipes -

Kitchen Witch

Ragweed tea will cure th’ flux.

Tea made frum hot water an’ corn silk will cure bed wettin’ in young’uns.

Th’ root of rhubarb, worn on a string ‘round th’ neck, will keep off bellyache.

Tie a big red onion to th’ bedpost an’ it keeps th’ ones in th’ bed frum havin’ cold.

SWEET CIDER

There’s no recipe fer makin’ cider thet wuld be useful to most folks. They jest don’t have the ‘quipment to squeeze apples an’ git thet juice. There’s quite a bit to be said ‘bout th’ drinkin’ of cider, tho.

Now sum folks might like their cider jest a bit hard. I guess thet’s their privilege if they know how to handle it. I like my cider sweet an’ cold in hot spells, an’ hot an’ spicy when thet first frost an’ snow starts movin’ in.

Now cider, cold or hot, is mighty good wit’ sech things as doughnuts, cookies, fritters, etc. When yore tard an’ hot a glass of cold cider really hits th’ spot, or you may jest want to take th’ jug an guzzle from thet.

In th’ winter when you cume in ‘bout half froze an’ have a hard time warmin’ up, sum good hot mulled cider will jest warm you all over, mebbe even yore feet.

They talk ‘bout th’ most poplar drink in th’ Ozarks, an’ meny people (furriners) git th’ idea its’ moonshine, but I reckon we hill people drink jest a mite more cider than we do white mule.

CIDER PUNCH

Here’s a party drink thet’s kinda diffrunt an’ will fo over with company:

2 1/2 c. cider
1 c. orange juice
2 1/2 c. ginger ale
1/4 c. lemon juice
Sugar to taste

Combine all ingredients in saucepan with the exception of the sugar and ginger ale.

Sweeten to taste and then chill.

When ready to use, add ginger ale and serve.

Serve very cold.

Make about 9 servings

HOT MULLED CIDER

Got th’ chills? Want somethin’ larrupin’ to drink? This recipe will take care of both those aliments.

1 gallon apple cider
1/4 c. honey
Cinnamon stick
Juice of 1/4 lemon
2 T. whole cloves

Combine all ingredients in pan and place on fire.

Heat slowly and simmer for about 15 to 20 minutes. Serve hot.

If anyleft over is kept, always heat before serving.

Serves about 12

A good Ozark Ma wuld tell you to drink plenty of sassfrass tea cume spring-time to thin down yore blood an’ put new life into you. Many drank so much sassfrass tea they sloshed when they walked. Many a healthy youngun’s were rasied on thet.

SASSAFRAS TEA

Wash roots well. Put six dry roots in pan or coffee pot in about a quart of water. Soak over-night. Then place on fire and boil slowly until fairly strong. Weaken and sweeten to taste. Serves 7 or 8.

If yore nose itches, if yore nose itches,
Sumbody cumin’ with a hoel in his britches.

HARD TIMES COFFEE

Short of doffee an’ too pore to buy any? Here’s yore answer if you have th’ following ingredients.

Mix well 2 quarts wheat bran with 1 pint yellow corn meal. Add 3 well beaten eggs and 1 c. best sorghum molasses. Beat well; spread on pan and put to dry in oven. Use great care by stirring often while it is browning - this is the secret of good coffee. A handfull is sufficient for two persons. Sweet cream improves the flavor of the brew, but, as with store-bought coffee, this is a matter of personal taste.

GRANDMA’S ELIXIRS FOR INVALIDS

Got sum kin thet’s feelin’ kinda peakked?? Try these recipes on them - might make them feel like a new born calf, or at least act like they’re feelin’ good so they won’t have to drink thet stuff. (Jest kiddin’.)

POSSETT

1 c. milk, 1 T. molasses

Let milk come to boiling point, add molasses, stir well, strain, and serve.

PICK-ME-UP

1 T. powdered sugar, 1 egg, dash of salt, 1 T. brandy.

Separate the egg, beat yolk until thick and lemon colored; add the powdered sugar and brandy and beat again. Then blend the white of the egg whipped to a stiff froth. This is so thick it may be eaten with a spoon.

HOW TO MAKE HOME BREW

Chase wild bullfrogs fer three miles to gather up hops. To them add ten gallons of tan bark, 1/2 pint shellac, an’ one bar of homemade soap. Boil 36 hours, then strain through an I.W.W. sock to keep it frum workin’. Add one grasshopper to each pint to give it a kick. Pour a little into th’ kitchen sink; if it takes th’ enamel off, it’s ready to bottle.

I jest can’t hardly say enough ‘bout one of th’ staffs of life - corn bread. Them Indians really started sumthin’ when they teached us how to grow corn, cause today, sum people wuld eat corn bread mornin’, noon, an’ night - an’ mebbe fer a bite 'tween meals.

Corn bread is good with beans, fried fish, sorghum ‘lasses - why, its so overpowerin’ good, you kin jest ‘bout eat it wit’ most anything an’ like it.

Try one of th’ followin’ recipes - serve sum hot corn bread with a big lump of butter settin right alongside it.

CORN BREAD
(good wit’ beans)

We’ve set down too many a mess of bean, onions, piccalilli, cold milk, an’ corn bread frum this vury recipe.

2 c. white corn meal (coarse ground)
1 c. flour
1 T. sugar
Milk
4 T. baking powder
1 egg
1 t. salt

Combine all dry ingredients, then add egg and enough sweet milk to make a thin batter. Pour in hot well greased bread pans or corn stick pans. Bake until brown in a hot oven. Mighty good with beans, sorghum molasses or about anything.

OLD-FASHIONED CORN BREAD

1 1/2 c. buttermilk
1 1/4 t. soda
1 t. salt
1 egg
Cornmeal

Combine buttermilk, soda, salt and egg. Add enough cornmeal to make the consistency of cake. Spoon thi smixture out into a well breased pan, and it will come out in small sections when baked. Bake in moderate oven.

If you drinks three times in three minutes frum any Ozark spring, you’ll cume back fer 'nother drink 'fore you die.

CRACKLIN’ CORN BREAD

Never will ferget butcherin’ time. Ma wuld cut up thet hog hide wit’ th’ fat on it an’ render th’ fat by fryin’ thet skin down to a crisp. Thet skin is what we mean by “cracklin’s.” Well, ma wuld save the cracklin’s to eat plain or pit in corn bread.

1 1/2 c. corn meal
1/2 c. flour
2 t. baking powder
1/2 c. cracklin’s
1/2 t. salt
1 egg beaten
1 1/2 c. milk

Sift together corn meal, flour, baking powder, and salt. In another bowl combine beaten egg, milk, and the cracklin’s. Combine with dry ingredients, beat well, and pour into greased pan. Bake in a moderate oven until done. should be brown.

CORN FRITTERS

Here’s a new wrinkle you might want to try ‘bout corn pickin’ time - if th’ squirrels an’ coons didn’t git the crop.

12 ears sweet corn
2 eggs beaten separate
1 c. flour
1 t. baking powder
1/2 pint milk
Salt and pepper

Grate the ears of corn and rub it through a sieve to rid it of hulls. Combine corn with egg beaten separately, flour, baking powder, milk, and salt and pepper to taste. Mix well and drop by spoonfuls in hot deep fat. Turn and brown on both sides, take out and drain.

A girl’s shoe comin’ untied or her socks comin’ down means her boyfriend is thinkin’ of her.

OZARK HOECAKE

I reckon this recipe was thought up by bachelors an’ married men who were on their own fer a while. It’s simple, quick, an’ mighty tasty.

2 c. corn meal
1/2 t. salt
1/2 t. baking powder
1 T. melted fat

Combine 2 c. corn meal and 1/2 t. each of salt and baking powder. Add 1 T. melted fat and stir in water to make a soft dough. Make into small cakes about half an inch thick and bake on a hot greased griddle until brown, and then turn to brown the other side.

A whistlin’ woman an’ crowin’ hen are shore to sume to sum bad end.

If a cow sdhuld lose her curd, give her a rag to chew on.

Happy is th’ bride th’ sun shines on.

If a sunrise is red, this means rain.

Rain fore seven, shine 'fore eleven.

OZARK SALT RISIN’ BREAD

While getting breakfast in the morning, as soon as the teakettle has boiled, take a quart tin cup or an earthen quart milk pitcher, scald it, then fill 1/3 full of water about as warm as the finger could be held in it. To this add a teaspoon of salt, a pinch of brown sugar and coarse flour enough to make a batter of about the right consistency for griddle-cakes. Set the cup, with the spoon in it, in a closed vessel half filled with water moderately hot, but not scalding, Keep the temperature as nearly even as possible and add a teaspoon of flour once or twice during the process of fermentation.

The yeast ought to reach the top of the bowl in about 5 hours. Sift your flour into a pan, make an opening in the center and pour in your yeast. Have ready a pitcher of warm milk, salted, or milk with water (not too hot, or you will scald the yeast germs), and stir rapidly into a pulpy mass with a spoon. Cover this sponge closely and keep warm for an hour, then knead into loaves adding flour to make the proper consistency. Place in warm, well greased pans, cover closely and leave till it is light. Bake in a steady moderate oven, and when done let all the hot steam escape. Wrap closely in damp towels and keep in closed earthen jars until it is wanted.

Marry in red,
You’ll wish yerself dead.

Marry in yeller,
You’ll be 'shamed of yore feller.

Marry in black,
You’ll wish yerself back.

Marry in green,
You’ll be 'shamed to be seen.

Marry in brown,
You’ll live in town.

Marry in blue,
You’ll always be true.

Marry in white,
You’ll always do right.

How about some main vittles???

COUNTRY FRIED CHICKEN

What’s fixed when th’ preacher is comin’ fer dinner? - fried chicken. What’s good hot, cold, or two days old? - fried chicken. What’s th’ most popular at family reunions, church socials, or dinner on th’ grounds? - fried chicken. So here’s th’ country way of fryin’ it.

This recipe is for two chickens, and it can be adjusted to suit the amount. Cut chicken into pieces for frying and wash well. Roll in a mixture of: 2 c. flour, 4 t. salt, and 1/4 t. pepper.

Put skillet on, put in about 1/2-inch of fat, and het it hot. Place chicken in and fry till brown, turning often. Then reduce heat, cover well and cook about 25 minutes till tender.

The leavings are mighty good to make white sop (white milky gravy).

SMOTHERED CHICKEN - COUNTRY STYLE

Don’t know ‘bout most folks - but wuld ruther hev my chicken kilt fer cookin’ by choppin’ off his head as usual. Wal, anyways, here goes:

Cut up chicken, salt, roll each piece in flour and place in roaster. Lay 4 or 5 slices of bacon, 1/2 medium onion (sliced), and selery leaves on top. Cover with water and bake 3 hours.

“MISSISSIPPI” SAUSAGE

It shore goes agin my grain to have th’ name of Mississippi on fine vittle like this. Got nothin’ 'gainst Mississippi; but it shorely shuld have Ozark hooked to it.

Grind together:
4 lbs. lean pork
3 T. backbone fat
2 t. ground balck pepper
1 t. salt
1/2 t. cayenne pepper
4 T. leaf sage

Package and refrigerate.

A live snake put in a burrel of cider will keep it frum spoilin’ an’ keep it sweet.

COUNTRY FRIED STEAK

If you happen to git to th’ general store on Saturday an’ they got fresh beef on hand, this is a good way of fixin’ it.

To each pound of round steak, use 1 T. salt, 3/4 c. flour, 1 T. fat and 1/2 c. water.

Cut steak into pieces, sale and roll in flour, then brown in fat in large skillet. Add water, cover, and simmer until meat is tender.

The leavings in the skillet wil make mighty good milk gravy for your hot biscuits.

BEEF AND PORK LOAF

Mmmmmmmmmmm…talk 'bout sum fine vittles

2 lbs. ground beef
1 lb. ground pork
2 c. bread crumbs
1/2 c. chopped onion
1 T. salt
1 egg
1 c. milk
1/4 t. pepper
1/4 c. catsup

Mix all ingredients thoroughly in large bowl. Put in loaf pan, cover with mixture of 1/2 c. catsup and 2 T. brown sugar and bake in moderate (350* F.) oven one hour.

PIGS FEET

Be shore an’ clean 'tween his toes - you jest can’t tell whar a hawg’s been.

Put pigs feet in cold water. Scrape and clean well. Place in a pot and cover with salted water. Boil till meat will slip from the bone. Can then be eaten several different ways - baked with something else of just eaten as is.

To cure chicen pox - after th’ sun goes down, go to th’ chicken house, lay down an’ let a black hen fly over you.

HILLBILLY GRITS

Ohhhh we wouldn’t go nare ah week without eatin grits. We eat’s it ferr breakfast pored over our fried eggs, we eat’s um all cheesed up with fried fish at supper time and we eat’s um as ah dessert with sugar pored on top too!

Here’s what I figore ya need:
1 cup grits
3 cups water
1 cup ah milk
1 teaspoons salt
1 tablespoon butter

First you needs ta go get a bag ah grits from the local griss mill. This is the real thang and not that there instant stuff. Maw says ya get your water ta boilin on a medium boil first. When it is den ya pore in ya cup ah grits in real slow. Maw says ta make sure ya never stop stirrin now. To make your grits nice and creamy jess add a few spirts from the cows tits. You can use dat there can stuff if ya wants to but the best cream will be the better. Now we knows the instructions on grits will tell ya to boil ferr a certain amount of time but Maw says to tell ya that what ever them directions say… ta make sure ya double that boilin time. Now if your boilin is goin to fast denn it will be spittin out grits like firein rat shot at foxes in the hen house! And talk bout hurtin! Why them grits will stick to ya like white on rice so it’s best ya make sure ya got your boilin temp jess right. Now, put your salt in and your butter in and surve it up while its hot. If you lets it get cold it will soon look like jelled jello and youins don’t want dat.

And for some delicious Ozark recipes:

FRIED APPLES

3 tart cooking apples (unpeeled)

1 or 2 Tbsp. vegetable oil (our ancestors used bacon grease)

2 Tbsp. sugar

2 Tbsp. brown sugar (to taste)

Wash, core and slice apples. Add to hot oil, cover with lid and cook on medium until apples are tender. Add sugars after apples are tender, stirring to blend. Remove from heat. Serves 4.

Optional method: add sugar before apples are tender; reduce heat because sugar makes them brown faster. Adding sugar before apples are tender produces firmer, chewier apples.

PUMPKIN PECAN PIE

1/3 cup finely chopped pecans

1 cup light brown sugar, divided

3 Tbsp. soft butter or margarine

2 eggs

1 cup fresh pumpkin puree (or canned pumpkin)

1 Tbsp. flour

¼ tsp. ground cloves

1/8 tsp. mace

½ tsp. cinnamon

½ tsp. ginger

½ tsp. salt

1 cup light cream

1 pie plate (9 inch)

Preheat oven 400 degrees. Blend pecans, 1/3 cup brown sugar and butter and press gently into pie plate with a spoon. Beat eggs with mixer in medium bowl until frothy. Add pumpkin, remaining 2/3 cup brown sugar, flour, spices and cream and beat only until well-mixed. Pour filling into pie shell. Bake 50 to 55 min. or until knife comes out clean.

CUSHAW PIE - you can substitute butternut squash, sweet potatoes or pumpkin for cushaw

2 to 3 cups cooked cushaw, mashed

¾ cup granulated sugar

¾ cup brown sugar

5 beaten eggs

3 tbsp. margarine

2 tbsp. dark molasses

1 tbsp. pumpkin pie spice

1 ¼ tsp. salt

1 ¼ cup milk

After cleaning, cut the unpeeled cushaw into smaller pieces. Now you can either boil these or bake in an oven at 350º until tender. After cooling a bit, remove the meat from the skin and mash. Then add the remaining ingredients and mix until smooth consistency.

Pour mixture into a piecrust and bake in oven at 450º for 10 minutes, then crack open the oven door to cool it down. When peen temperature reaches 350º, shut door and continue baking at 350º until a knife or toothpick inserted in the middle comes out clean, about 30-45 minutes depending on pie size. Remove pie and let it cool on rack. Place in refrigerator for several hours to set.

Sausage Cake

To be baked at 350 degrees for 1 hour in a Bundt pan, lightly greased and floured

1 pound sausage (room temperature)

1 ½ cups brown sugar

1 ½ cups sugar

2 eggs

3 cups flour

1 tsp ground ginger

1 tsp baking powder

1 tsp pumpkin pie spice

1 tsp baking soda

1 cup strong black coffee

1 cup raisins

½ cup nuts

Mix sausage, sugars and egg together very well.

Sift together dry ingredients.

Add dry ingredients to sausage mixture alternately with black coffee. Mix well. Add nuts and raisins. Bake 350 degrees for 1 hour.

Note: if not done in 1 hour, decrease tempertarue to 275 degrees and check often.

Rhubarb Crunch

Crumb topping
1 cup sifted flour
¾ cup oats
1 cup brown sugar
1 tsp cinnamon

Fruit mixture
4 cups diced rhubarb
1 cup sugar
2 tbls. Corn starch
1 cup water
1 tsp. vanilla

Mix crumb ingredients until crumbly. Press half in 9 x 13 pan. Cover with rhubarb mixture.
In a small pan, cook water, sugar, corn starch and vanilla until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for 1 hour.
Tip: Stir sugar over rhubarb and let set overnight for sweeter flavor.

Green Tomato Bread

3 cups flour

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

2 teaspoons cinnamon

3 large eggs

1 cup oil

1 teaspoon vanilla

2 cups finely chopped green tomatoes

1 cup nuts of your choice

Sift all dry ingredients in a large bowl.

Combine eggs, oil, vanilla; mix well. Add to dry ingredients.

Add chopped tomatoes and nuts, stirring until just moistened.

Grease and flour two 8 1/2 x 4 1/2 x 3-inch loaf pans.

Bake in a preheated oven 350 degrees F. for one hour.

Freeze very well.

If using smaller loaf pans adjust baking time.