Hill Country Cookin' and Memoirs

By Ibbie Ledford

“Get cooking and enjoy some old-time good foods” with this treasury of Southern recipes from a Tennessee farm family in the 1930s and 1940s (Cannon Courier).
 
Author Ibbie Ledford, born and raised in the Tennessee hills, offers her special recipes along with some cherished personal memories. Hill Country treats and staples, traditional fare, and modern favorites are all included here. Recipes for Hand-Squashed Biscuits, Corn Fritters, Chicken Pot Pie, Baked Cheese Grits, Shepherd’s Pie, Flapjacks and Hot Blackberry Jam, Deer Steaks and Gravy, Squirrel Stew with Potato Dumplings, Fried Okra, Turnip Greens, Wilted Lettuce Salad, Buttermilk Pie, and Beef Jerky are accompanied by peculiar (to some) Hill Country customs, such as how to clean and pluck a chicken, kill a hog, boil a country ham, fry chitterlings, and make inexpensive Christmas tree ornaments.
 
Interspersed throughout the book are Ibbie’s memoirs—deliciously funny and warmly touching tales of growing up poor but well provided for in rural Tennessee more than sixty years ago. Recall with Ibbie such scenes as porch sitting, Papa’s monthly trek into town to buy supplies (and surprises for the children!), the excitement of a dance at the house, preaching all day and dinner on the grounds (with a recipe for Scripture Cake), and the arrival of May 1—time to take off the winter underwear and go barefoot—the first outhouse for the family, and many more stories that will bring back memories and touch your heart.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Jan 31, 2006
• ISBN: 9781455605729

Book preview

Hill Country Cooking' and Memoirs

[graphic]Image for page 4Image for page 5

To Willie, my first, last, and only husband. To our children, Debby, Steve, and Tim, and to our grandchildren. You are the loves of my life.

To my dear friend Maxine Buchwald. Without your faith and encouragement, Mickey, I would never have been able to write this book.

To Dude, who asked why I wanted to write a book when I could go to the store and buy one for three dollars.

And to Mama and Papa. Since I'm the ninth child, I ask you, Am I lucky or what? I'd say lucky there were no birth control pills at the time I was conceived. I know Mama was never sorry she had any of us after we arrived. She was that kind of mother. If given a choice, however, very few women would choose to have ten children. Thanks, Mom. I'm aware of the many sacrifices you and Papa made to raise us.

Someone once said to Mama, At your age [she was ninety-one at the time] how do you stand so straight? Mama replied, I stand straight and proud because I'm so proud of my children. They all look like movie stars, and there's not a rotten apple in the bunch. When my sister, Johnnie, began to mention some unattractive movie stars as our look-alikes, Mama became very aggravated, for you see she was thinking of the beautiful people. Poor Mama was not only blinded by glaucoma, but was always blinded by love.

Thanks, Mom. Thanks, Papa. Thanks for life, your love, and thanks for the memories.

[graphic][graphic]

Introduction

It has been said, The heart of a home is the kitchen. Like me, many women spend much of their lives in this one room preparing meals for their families. Since cooking has been a very enjoyable part of my life, I thought it time to put my recipe collection together in book form. Many of the recipes in this book are my own originals; some are from Mama's collection; others have been acquired through the years from friends and other family members. Many are of a regional, Southern hill country flavor, as are the short stories. They are simple, stick-to-the-rib recipes using ingredients that are readily available at the nearest grocery store. Most are flexible enough to allow one to take away, add, or adjust ingredients to one's own taste.

The book depicts a life-style I knew as a child growing up on a farm with nine brothers and sisters, a life-style that will never be again. I was born in 1932 in the middle of the Great Depression. Big families were common in those days. Mama and Papa had ten children—six boys and four girls. I was the ninth child and Papa's baby girl. We raised some of everything on the farm, canning and storing summer's bounty to feed ourselves and the animals until time to harvest another crop. Farming was hard work and everyone did their share. Even the smallest child could tote in stove wood, feed chickens, and gather the eggs.

We had very little materially, but we were happy kids. I guess we were poor, but I didn't feel poor. I didn't even know we were poor. Life was simpler then and the rewards greater appreciated. Families were close: my two best friends were cousins. My stories are of a time when your work was your bond, a handshake was a deal, and neighbors could be counted on in any emergency or difficult situation.

The story on porch sitting recalls a very enjoyable pastime in my childhood. One story, Preaching All Day and Dinner on the Grounds, accompanied by the recipe for Scripture Cake, tells of the event of the year for our little community, when families and friends gathered at the church house to share food for the body and food for the soul. Other stories of the times are, The Lights, The Sanitary Toilet, and Designer Originals.

Memories know no boundaries, reaching across the years and across many miles. They can be pleasant, causing us to smile; or unpleasant, causing withdrawal and many problems of the mind. I have very few sad or tragic memories. Most are of a pleasant nature and, when recalled, bring a smile or a tug on the heartstrings. These memories and recipes of a long ago time—so different from the now times of our children and grandchildren—I will share with you in this book.

Appetizers and Snacks

[graphic]

ALMOND CHICKEN BALLS

1 pkg. (8 oz.) cream cheese

1 cup chopped cooked chicken

1 cup herb-seasoned stuffing mix

2 tbsp. mayonnaise

4 tbsp. sweet pickle relish

1 cup finely chopped almonds

Mix cream cheese, chicken, stuffing mix, mayonnaise, and pickle relish. Shape into small balls. Roll balls in crushed almonds. Makes about 3 dozen.

RYE ROUNDS

1 lb. pork sausage

1 lb. ground beef

1 tsp. oregano

1 tsp. basil

V*

tsp. onion powder

V*

tsp. garlic powder

1 lb. Velveeta cheese

40 small rye rounds

Brown sausage and ground beef. Stir to break up as it browns. Drain. Add oregano, basil, onion powder, garlic powder, and chopped cheese. Stir till cheese melts. Spread on small rye rounds. Put on cookie sheet. Put in 350-degree oven for about 10 minutes, till well heated.

MEAT BALLS WITH SPICY CHILI SAUCE

1 lb. ground chuck

1 egg, lightly beaten

1 tbsp. soy sauce

V*

tsp. black pepper

Vi

cup dry bread crumbs

'A

cup chopped green onion

V2

tsp. salt

In mixing bowl, stir together all meat ball ingredients. Shape into 1inch balls. Place meat balls in baking pan. Bake in 450-degree oven 10 to 15 minutes, until brown. Makes 5 dozen meat balls.

SPICY CHILI SAUCE

%

cup bottled chili sauce

1 tbsp. dried onion flakes

2 tbsp. lemon juice

Vz

tsp. hot pepper sauce

V*

tsp. dry mustard

2 tsp. vinegar

2 tbsp. salad oil

1 tsp. brown sugar

Vi

tsp. salt

Mix all sauce ingredients together in saucepan. Bring to a boil and simmer about 5 minutes. Pour over meat balls. Serve as hors d'oeuvres with forks or toothpicks.

SAUSAGE BALLS

1 lb. hot pork sausage

3 cups biscuit baking mix

1 cup shredded cheddar cheese

2 eggs, beaten

Combine all ingredients. Shape into small balls. Place in lightly greased baking pan. Bake in 350-degree oven for 20 minutes, or until light brown. Makes 3 dozen.

POPCORN BALLS

2 cups sugar

%

cup light corn syrup

%

cup water

1 tsp. salt

Vz

cup margarine

1 tsp. vanilla

3 qt. popped corn

Combine sugar, corn syrup, water, and salt in a heavy saucepan. Place over medium heat, stirring till sugar is dissolved. Cook, without stirring, until syrup forms a hard ball when dropped in cold water, or till candy thermometer registers 250 degrees. Remove from heat, then add margarine and vanilla. Put popped corn in large pan. Pour hot syrup over top, mixing well. Grease hands with margarine. Shape into balls. Place on greased cookie sheet to dry and harden. Makes 10 2¹/2-inch balls.

1930s AFTER-SCHOOL SNACKS

BUTTER, SUGAR, AND BREAD

These were our after-school snacks, as we didn't have chips, dips, candy bars, or pizza to snack on. We ate the snacks we did have cold; however, since we are now blessed with the convenience of the electric oven and microwave, you may want to heat them.

Cold biscuits

Butter, softened

Sugar

Split biscuits in half. Spread with butter. Sprinkle sugar over butter. Eat cold, or heat in 350-degree oven or microwave until hot and butter is melted.

MILK AND CORN BREAD

Cold corn bread

Milk

Crumble corn bread in large glass or mug. Pour milk over. Eat with a spoon. Delicious.

HOLE-IN-A-BISCUIT SNACK

Mama never made yeast breads, I suppose because it was too timeconsuming. Therefore, a leftover biscuit was our only bread for snacks. Hole-in-a-Biscuit was an easy after-school snack; however, we were in trouble if we let molasses drop out on Mama's kitchen floor.

1 biscuit

Molasses

1 clean finger

With clean finger, make a hole in the side of biscuit. Work finger around to gouge out some of the center. Pour molasses into hole. Better go outside to eat!

PICKLED EGGS

12 hard-boiled eggs

2 cups white vinegar

2 tbsp. sugar

1 tsp. salt

1 tsp. pickling spice

1 onion, peeled and sliced

To cook eggs, put in large pan. Cover with water. Bring to a boil. Put on tight-fitting lid. Remove from heat and let set 15 minutes. Peel eggs and place in quart jars. Combine remaining ingredients in an enamel pan. Heat to boiling. Reduce heat. Simmer 5 minutes. Pour over eggs. Put lids on jars and refrigerate. Good for snacks, garnishes, or salads.

STUFFED EGGS

12 hard-boiled eggs

V*

tsp. salt

V*

tsp. black pepper

3 tbsp. mayonnaise

1 tsp. prepared mustard

1 tbsp. sweet pickle relish

1 tsp. paprika

Peel eggs. Cut in half lengthwise. Put yolks in bowl. Mash and mix with remaining ingredients, except paprika. Fill egg whites with yolk mixture. Sprinkle with paprika.

TUNA SANDWICH SPREAD

Our son was preparing to enter college and he asked me to teach him to cook. Since tuna salad was one of his favorite sandwich spreads, I thought it a simple first lesson. He said, Okay, what do I do first? I placed two eggs in a saucepan and said, Cover these with water and put them on to boil. He gave me a quizzical look and said, Shouldn't I peel them first?

As I burst into laughter, he said, What did I say? What did I say? Why are you laughing?

Tim, how could you possibly peel the eggs before they are boiled?

Wait a minute, Mother. I'm sure I've seen you boiling eggs and they didn't have the shell on them. Suddenly it dawned on me he had seen me making poached eggs. Still, I could see teaching Tim to cook was going to be more difficult than I imagined.

1 can tuna, drained

2 hard-boiled eggs

Vz

cup chopped celery

V*

cup chopped dill pickle or sweet

  pickle

3 tbsp. mayonnaise

Mix all together. Spread between 2 slices of bread. Serve with potato chips. For egg salad sandwiches, omit tuna. For chicken salad sandwiches, substitute chopped chicken for tuna.

MINIATURE CREAM PUFFS

1 cup boiling water

Vz

cup butter

1 cup all-purpose flour

4 eggs

Pour water into small saucepan. Add butter and bring to a boil. Add flour all at once, stirring until mixture leaves sides of pan. Remove from heat. Add eggs one at a time. Eggs will be difficult to beat in. Beat thoroughly after each addition. Drop by teaspoonfuls onto ungreased baking sheet about 1 inch apart. Bake in 425-degree oven 30 minutes, or until brown. Remove to wire racks to cool.

DEVILED CHEESE FILLING

1 cup shredded American cheese

V*

tsp. dry mustard

3 tbsp. mayonnaise

Vz

tsp. Worcestershire sauce

1 tsp. grated onion

6 drops Tabasco sauce

1 3-oz. can deviled ham

Mix all filling ingredients together. Split cream puffs and fill. Makes 3 dozen.

Breads and Beverages

[graphic]

BEST ROLLS

2 pkg. dry yeast

Vz

cup warm water (105 to 115

  degrees)

IV2

cups milk

Vz

cup sugar

2 tsp. salt

V*

cup butter or margarine

5V2

cups plain flour

1 egg, beaten

Melted butter

Dissolve yeast in warm water. Set aside. Scald milk. Add sugar, salt, and butter, stirring until butter melts. Cool to lukewarm. Add 2 cups flour. Beat till smooth. Add yeast mixture and beaten egg. Beat well. Stir in remaining flour. Turn out on lightly floured board. Knead until smooth.

Put in well-greased bowl, turning to grease all sides. Cover with clean dish towel. Let rise until doubled, which will take about l'/2 hours. Punch down. Knead again. Roll out and cut with biscuit cutter. Put in buttered pan. Brush tops with melted butter. Cover. Let rise again till doubled. Bake in 400-degree oven for 10 to 12 minutes, until brown. Makes about 2V2 dozen rolls.

CRACKLIN CORN MUFFINS

Cracklins can be bought in some Southern grocery stores. They are not as good as those we had after rendering out our lard, but they will do. If you can't find cracklins, you can make your own from pork fat chopped into small pieces and fried crisp.

2 cups self-rising cornmeal

1 tsp. sugar

V*

tsp. baking soda

3 eggs

1 cup buttermilk

2 tbsp. butter or margarine,

  melted

1 cup cracklins

Flour

Mix together cornmeal, sugar, and baking soda. Set aside. Beat eggs. Add buttermilk and butter. Stir into cornmeal mixture. Stir in cracklins. Spray muffin pans with cooking spray. Dust with flour. Fill ³A full. Bake in 400-degree oven for 15 to 18 minutes, until brown. Makes 16 muffins.

CORN FRITTERS

3 eggs, separated

IV2

cups canned whole-kernel

  corn, drained

Vz

tsp. salt

Vs

tsp. pepper

■A

cup all-purpose flour

6 tbsp. cooking oil

Beat egg yolks. Add corn, salt, pepper, and flour. Beat egg whites until stiff peaks form. Fold into corn mixture. Drop by tablespoon into hot