![]() ![]() I don’t support industrialized agriculture if I can at all help it as it will be the downfall of our food supply. *Note: It is highly important to me that I use non-GMO corn in my house. It’s done when a fork stuck in the middle will come out clean. Sometimes it might be necessary to cover with foil part way through baking to keep the top from burning. Pour into the hot greased skillet and bake in a 425 degree oven. ![]() ![]() Add sorghum (optional, but a little sweetness is necessary in the opinion of my family). Mix in beaten egg, milk, and melted lard or bacon fat (butter will do in a pinch). Measure the cornmeal, soda, salt, and sift together. ![]() Place it in an oven heated to 425 degrees to get hot. Grease a 9″ cast iron skillet with lard or bacon grease. melted lard or bacon fat (I like bacon fat.) I have added to that recipe my own twists and those “secret” ingredients passed to me by my grandmother Ida and my daddy. This recipe was adapted from one found in the Foxfire Book of Appalachian Cookery. You can crumble the cooked bacon and sprinkle it over the killed lettuce and onions. If you don’t save yours, make some bacon for the grease. I use bacon grease a lot in my cooking and save it every morning. Note: This recipe assumes you save the drippings from bacon fixing. A little of your favorite vinegar is a good condiment along with a good pone of cornbread. The lettuce will wilt (become “kilt”) and the onions will be soft. When the grease and butter are melted, pour the hot grease over the lettuce and onions little by little mixing it as you pour. In a small iron skillet, melt 1/4 cup of bacon grease with a tablespoon of butter. □ It will also work for most types of greens (kale, mustard, turnip, etc…) Fill a large iron skillet (12 inch) with lettuce and onions. This is a traditional Appalachian recipe that is great when you have an abundance of green onions and lettuce in your garden.
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