Breakfast gets us started with cat head biscuits, sausage gravy, hash brown casserole, a Spanish omelet, grits and cornmeal mush, while Snacks offers dips (crab, BLT and white bean), sausage rolls, pimiento cheese, pigs in blanket and cheese straws. A few of the dishes in Soups, Salads & Relishes include cabbage soup, Southern style chili, Van Lear vegetable soup, salads (Greek, chicken, cucumber, pasta, potato, carrot & raisin and red bean) and beet relish.
Breads are simple ~ skillet cornbread, spoon bread zucchini and yeast, and Side Dishes consist of tater logs or cakes, scalloped potatoes, country fried cream corn, fried okra, fried apples, coleslaw, casseroles (corn, squash, sweet potato and eggplant), hush puppies, turnip greens and of course mac and cheese.
Main Dishes introduce chicken fried steak with gravy, tuna casserole, salmon croquettes, a few more chicken dishes (fried, lemon, casserole and with dressing), beef roast, meatloaf, BBQ ribs, fried country ham with red eye gravy, fried pork chops, stewed rabbit, Kentucky frog legs and Butcher Hollow possum (made with applesauce, sweet potatoes and chopped chestnuts).
A few of the Desserts are oatmeal cookies, pies (buttermilk, peanut butter, fudge and chocolate), banana pudding, gooey cake, bread pudding, peach cake, apple turnovers and frosted pecans.
So Easy to Preserve, no print date. Published by the University of Georgia Cooperative Extension and filled with just about EVERYTHING one needs to know about food preservation.
The introductory chapter discusses different methods of food preservation (canning, jam, jelly, pickling, freezing and drying) as well as equipment required and yields ~ with a very handy chart listing the number of jars needed per pounds of fruit.
We kick off with Canning and a quick run down on the basics - safe and unsafe methods, a guide to equipment (water bath versus pressure canner), jar & lid preparation, closing, processing and testing sealed jars. The recipes follow beginning with apple juice or applesauce, ideas on baby food and cranberry sauce, before moving onto tomatoes (whole, crushed, stewed, sauce, paste or juice), catsup, salsa, BBQ sauce and spaghetti sauce. There are techniques for canning vegetables (beans,corn, carrots, potatoes and squash), meat, poultry and game, seafood (clams, crabs, oysters and assorted fish), pie filling (green tomato and mincemeat), plus stocks, vegetable soup and chili. At the end of each chapter is a detailed FAQ and remedies for errors.
Pickled Products are next - and again we start with the basics ~ ingredients (salt, vinegar, sugar, spices, water and firming agents), equipment and processing, before launching into the recipes. We begin with cucumbers and various options (dill, bread & butter, sweet), and move on to vegetables ~ green tomatoes, beans, onions, mushrooms, okra, peppers, squash and sauerkraut. We then hit up a few fruit (muscadines, crabapples, figs and watermelon rinds), relish (artichoke, corn, sweet pickle and chow chow), chutney and finally eggs and pig's feet.
Continuing on, we have Jellied Fruit Products, and again the basics are discussed ~ ingredients (fruit, pectin, acids and sugar) before doling out the recipes. Jelly consists of mayhaw, scuppernog, mint, pepper and quince among the usual suspects, followed by Jams (apricot or plum), preserves (strawberry and fig) and marmalade (grape, orange and tomato). Rounding out the chapter there are fruit butters (apple, peach & grape), fruit syrups, conserves and fruit honey.
The basics in the Freezing chapter are brief, with a treatise on appropriate containers, then we delve into the recipes ~ fruit (guava and pomegranate among the most exotic), vegetables, meats, poultry, game, seafood, dairy and nut meats. There are also notes on thawing and preparing food for serving.
Lastly, is Drying, with several methods presented ~ for outdoors there is the sun rack or solar drying, while indoors incorporates a dehydrator. A few of the finished products are fruit or veggie leathers jerky, herbs and nuts.
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