This. Is. Incredible.
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- Coconut oil , for greasing
- 1 cup millet, soaked in water for at least 2 hours (Note – for this recipe, we substituted just over 1 cup gluten free flour, and it worked just fine!)
- 2 pounds frozen corn , thawed and divided
- 1 cup water
- 1/4 cup melted coconut oil
- 1/3 cup raw sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
Preheat the oven to 350ºF and grease a 9″ x 13″ casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an “S” blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine– you want to leave plenty of texture in this dish.
Pour the batter into the greased casserole dish and bake at 350ºF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.
That’s it! This really is a great one. If you try it, let me know how it turns out!
~ Star 🙂
Serves 4 to 6.
This one is from grandpa’s recipe box, but I can’t figure out why it’s called “Almost” Gumbo; it sure sounds like full-on gumbo to me!
- 1 pound smoked sausage, cut lengthwise in half, then crosswise into 1/2 inch slices
- 4 cups water
- 1 can (14 1/2 ounces) stewed tomatoes
- 1 package (10 ounces) frozen cut okra, thawed and drained.
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 cup uncooked long- or whole-grain rice
- 1/4 cup dry red wine
- 1 tablespoon hot pepper sauce
- In a 6-quart soup pot, combine the sausage, water, tomatoes, okra, thyme, and garlic powder. Bring to a boil over medium heat, then reduce the heat to low.
- Add the remaining ingredients and simmer for 20 to 25 minutes, or until the rice is tender, stirring occasionally.
Note: If you’d like to make this even more authentic-tasting, add about a pound of peeled, cooked shrimp 5 minutes before serving.
Do you like spice? Would you like spice more if spice was salad? Today is your day person with oddly specific tastes.
Serves 2-4, double recipe for 4+ people
2 chopped fresh Cucumbers (duh)
Your preferred salad dressing
Add a 2 oz amount of a vinegar based hot sauce that has a nutty flavor, I recommend Louisianan gold if you can procure a bottle, but most value brands will work.
2 Cups of Baby spinach
Add a teaspoon of pepper if you use a very runny salad dressing.
— Cooking Utensils!
Large mixing bowl to mix cucumbers and spinach and iceburg
Knife to chop Cucumbers
Salad spoons if you have them (a wooden spoon will work)
Chop the Cucumber’s in half (length-wise!!!) then cut into inch thick slices
Add spinach and iceburg to the mixing bowl
Stir in Cucumbers
Add the hot sauce
Add in salad dressing
- 1 lb potatoes – cooked, mashed, and still warm.
- 1/2 teaspoon salt
- 2 tablespoons butter or substitute
- 1/2 cup flour, plus extra for dusting.
- Place mashed potatoes in a large bowl and mix in the salt and melted butter (or substitute). Stir in the flour to make a pliable dough. Turn onto a lightly floured surface and roll into a round, about 1/4 inch thick and 9 inches in diameter. Cut into 6 triangular shapes (called farls), like you would slice pizza.
- Lightly dust a cast-iron skillet or griddle with flour, and put on medium high heat. When the flour begins to toast a pale beige, the temperature will be right for cooking. Arrange the farls on the griddle or skillet and cook for about 2 1/2 minutes on each side until lightly browned.
- Serve them hot and eat with jam, or cinnamon, butter, and sugar. Alternatively, the cooked bread may be fried and eaten with sausages, bacon, and eggs.
This bread is so, so good. I’m not sure how old the recipe is, but the Victorian Era would be a good guess.
Properly cooked, eggs are a very wholesome and nutritious diet. Always be certain, however, that they are fresh, before attempting to make a dish of them. Some persons use Krepp’s family egg-tester, to ascertain if an egg is sound. Full directions, as to the mode of using it, accompany the egg tester; so it is unnecessary to give them here. A simple mode of testing the soundness of an egg, is to put it in water; and if fresh it will sink to the bottom.
Housekeeping In Old Virginia was published in 1877, and I am so lucky as to have an original copy! If any of you are curious as to the other recipes, I have found it online here: https://archive.org/details/housekeepinginol01tyre
Quick disclaimer here – it was printed over a hundred years ago. As with most American texts from the era, it gives off an old southern vibe, and not all in a good way.
Another disclaimer – at that point in time, chickens were still small, and in the process of being selectively bred to produce bigger eggs, so they used more eggs than we do now. That’s why some recipes call for as many as 6 to make a simple omelet.
Another disclaimer – at that point in time, chickens were still small, and in the process of being selectively bred to produce bigger eggs, so they used more eggs than we do now. That’s why some recipes call for as many as 6 to make a simple omelet. So if ever you think that the recipe calls for too many, just use less.
Onto the recipe!
- Ham- sliced thick, raw. As many slices of ham as eggs you cook.
- Eggs. It doesn’t say exactly how many, but I would guess three or four.
- An 8 or 9 inch cast iron skillet would cook this perfectly.
Slice the ham rather thick. Fry in a hot pan. Before it becomes hard, take from the pan and lay in a dish over a vessel of hot water.
Let the pan remain on the fire [or in this case, the stove], so as to keep the ham gravy [aka the ham fat] hot, [so] that it may cook the eggs nicely when dropped into it. Break the eggs carefully, drop them in whole, and do not let them touch each other. Cook [to] a light brown, not allowing the yolks to get hard. Lay an egg on each slice of meat.
– Mrs. S. Tyree
Not bad, huh? Sounds pretty good to me.
If you try it, let me know in the comments how it went!
Have a good one. 🙂
Serves 4, Prep time:15 minutes, Cooking time: 16 – 20 minutes.
Ready in about half an hour.
- 1 lb potatoes, shredded (tip – potatoes are easier to shred if you parboil them first! Put ’em on the stove in a pot of boiling water for 4 to 6 minutes.)
- 1 onion, chopped (I find that the best kind of onion is yellow, wide, short, and sweet.)
- 2 tablespoons chopped parsley (or if you don’t wanna bother with that, some Italian seasoning or fresh chives will also work.)
- 2 eggs, beaten
- 2 tablespoons olive oil
- salt and pepper
- Place the shredded potatoes in a strainer and rinse well under cold water to remove excess starch. This will make it fry well. Drain.
- Place the potatoes in a bowl with the onion, parsley, eggs, and salt and pepper to taste. Mix thoroughly and divide into rounds.
- Heat the oil in an 8 or 9 inch heavy-based skillet. Cast iron works great. Add the potato cakes to pan in batches, and pat lightly with spatula. Fry them on medium low for 8 to 10 minutes until the undersides are crisp and brown, then fry the other side for 10 minutes until also crispy brown.
- Season with salt + pepper and serve immediately!