Recipes.Breckinridge.HISTORY-OtherFrom: KyArchives [Archives@genrecords.org] Sent: Monday, October 09, 2006 9:39 PM To: Ky-Footsteps Subject: Recipes.Breckinridge.HISTORY-Other Recipes Breckinridge County KyArchives History Other Book Title: A Glimpse Of The Past Following i sjust a few of unusual recipes that you might like to try if you want to cook as they did in the good old days. ---------------------------- Lambs Quarter Potato Soup Wash and dice 4 to 6 medium potatoes and boil. Wash a large quantity of lambs quarter leavesand cook quickly in small amount of water until tender. Strain leaves (saving the water) and put leaves in a blender or food processor and chop. You might need to add a little milk for proper blending. In a skillet fry 4 to 6 pieces of pacon, remove bacon from skillet and set aside. Saute 1 cup of chopped onion in bacon grease. Pour this into kettle; add juice from the cooking of lambs quarter leaves and chopped leaves, 2 cups of milk and 2 or 3 8-oz. cartons of cream. Make a thickening for soup by stirring a small amount of flour in a glass with a little milk or water. Season with salt, pepper and a little garlic powder. ------ Elderberry Cordial 3 cups of Elderberries Sugar Juice of 1 melon Strip elderberries from stalks and wash. Put the fruit into a pan wiht sugar. Simmer,mashing occasionally with a wooden spoon. Put through a liquidizer or rub through nylon sieve. To serve, pour 1/2 wineglass of cordial into a tumbler, and add cold water and ice cubes. ------ Poke and Egg Casserole Gather young poke shoots (less than 8 inches) peel off all leaves except the very tip uncurling ones. Peel off the outer stem (especially the reddish parts) simmer the shoots in a small amount of water - after a few minutes discard the first water and repeat. Don't cook until mushy though. In the meantine be preparing a white sauce by melting 1/2 stick butter in a saucepan, smoothly stirring in 2 tablespoons flour. After smooth, slowly add 2 cups of milk. Season to taste with salt, pepper, a little nutmeg and a little garlic if you prefer. Stir in 2 tablespoons of finely diced green pepper. Bring to a simmer. Also be simmering 4 to 6 eggs for hard-boiled. Spread a layer of prepared pokeweed shoots over the bottom of a well-greased casserole dish. Cover with white sauce then with sliced eggs. Repeat until all ingredients are used. Top with 1/2 cup buttered breadcrumbs. Bake in a moderate 325-degree oven for 1/2 hour. Serve hot. ------ Persimmon Pudding 1 cup of flour 1/2 teaspoon cinnamon or nutmeg 1/2 teaspoon salt 1/4 teaspoon baking powder 1 egg 1/2 stick margarine, melted 1 1/2 cup milk 3/4 cup persimmon pulp Sift together the first four ingredients. Combine sugar, egg, margarine, milk, and persimmons. Slowly add the flour mixture and blend together. Mix on medium speed. Bake in well-greased 8"x8" pan at 350 degrees for one hour. ------ Day Lilly (Hermercallis fulva) Fried Day Lilly buds - Gather and wash 2 quarts Day Lilly buds and set aside. Mix up the following batter. 1 cup flour 1 teaspoon baking powder 2 eggs 1/2 cup milk Dip the buds or even open flowers into the batter and fry quickly in hot oil to a golden brown. ----- Sumac Ade Gather 6 or 7 large clusters of Sumac. Tie them into a cheesecloth bag and pound well. Set the bag with the crushed berries into a large pot. Run about two gallons of cold water over these; swishing the bag through the cold water. Let set about four hours, stirring occasionally, until water becomes acidic to taste. Sweeten and serve cold. ------ Spicebush Tea Gather a couple of cups of young spicebush twigs and break into small pieces. Add these to about 1/2 gallon of water and boil until water is dark and fragrant. Sweeten with honey or sugar to taste. Serve hot or cold. ----- Jerusalem Artichoke Casserole (Helianthus tuberosus) 4 cups boiled and mashed Artichoke tubers 2 cups fine bread crumbs 1/2 cup melted butter 2 beaten eggs Little black pepper Bake 30 minutes in medium oven, 350 degrees, serve hot. ----- Violet Syrup and Jelly Fill any size of glass jar with violet blossoms, cover with boiling water, put a lid on the jar, and let stand 24 hours. Then strain the blue infusion into a measuring cup, discarding spent violets. To each cup of violet extract add the juice of 1/2 lemon and 2 cups of sugar. Bring to a boil, pour into sterilized jars and seal. To make violet jelly, add the juice of one lemon and one package of pectin to 2 cups of infusion. Bring to a hard boil one-minute, then pour into glass jars and seal. ----- Poke Poke is best when very young, so grab the tender sprouts while they are still small. Wash and trim leaving even unrolled leaves at the top. Boil for 10 minutes in plenty of water, then throw off this first water. REturn the drained sprouts to the kettle add a very little water, some salt, red pepper and a lot of butter, or bacon drippings. Very good with eggs scrambled in at last few minutes of cooking. Simmer slowly for half an hour so the seasoning can permeate the vegetable. Remember only the young short shoots and leaves should be eaten and they must be cooked in at least two changes of water. ----- French Fried Poke Stalks Strip leaves off poke stalk. Choose tender parts of stalk growing in upper part of plant. Cut into 3-inch lengths. Boil a few minutes in salt water until tender. Roll in cornmeal and fry in hot oil. Salt and pepper to taste. ----- Sassafras Tea Dig a few roots and scrub them well. It is best to use the outer bark of the roots but the entire root cut up into pieces short enough to fit into the kettle works very well. Cover the roots and boil for at least 30 minutes. When the water becomes a deep color it is ready to be strained and sweetened to taste. ----- Sassafras Candy Grate bark, boil, strain, and pour into boiling sugar' then let harden and break into small pieces. ----- Sassafras Jelly Boil two cups of strong sassafras tea and one package of powdered pectin. Add three cups of strained honey. Strain and put in glass jars. Jelly will thicken slowly. Submitted by: Dana Brown http://www.genrecords.net/emailregistry/vols/00005.html#0001067 This file has been created by a form at http://www.genrecords.org/kyfiles/