Lovely little gem of a recipe that I found in Grandma's collection of cookbooks. This particular recipe for Roasted Quail is from the Mountain Cookbook, which is a compilation of recipes from the Southern Appalachian's. Gotta tell you this is real home cooking from the heart!
If you have never cooked a quail a good size and preparation comparison would be a Rock Cornish Hen, usually sold frozen in your grocery store's meat department. Quail, a popular game bird are appreciated in many cuisines, especially favored in French cooking. Today quail have been domesticated and more home cooks are finding the pleasures of cooking with this delicious bird.
This recipe for Roasted Quail is easy and very flavorful. Add sides of wild rice pilaf and steamed vegetables for a healthy, well-rounded meal. Set your oven to 275° and prep your baking dish by lightly greasing the bottom with butter.
Lightly salt quail; place a lump of butter inside each bird. Rub birds with mixture of flour and butter. Place breast side up in your prepared baking dish and bake for 1 hour or until internal temperature is 180 degrees. During the baking process baste frequently with sauce made of 1/4 cup water, 3 tablespoons melted butter, 1/2 cup cooking sherry and 1/4 teaspoon fresh or dried marjoram.
Doesn't that sound just lovely?
The use of rhubarb as food is recorded early in the 17th century in England after sugar become more available and affordable for the everyday cook. Interestingly the leaves of the rhubarb plant are toxic and should not be consumed. However the pinkish stalks of the rhubarb are commonly used in jams, purees and desserts. It’s been a family favorite of ours for years.
This particular recipe for Rhubarb and Pineapple Jam by Mrs. R.W. Laskey was found in the 111 Favorites: A Recipe Book from Pleasant Grove Presbyterian Church Women that my grandma had in her files. Mrs. Laskey notes it’s especially nice to use with ham and pork.
3 cups rhubarb – cut in 3/4″ pieces
1 cup pineapple – crushed
3 cups sugar
Wash and cut rhubarb, measure and combine with pineapple and sugar in large saucepan. Bring to boil over medium heat, stirring constantly. Then boil rapidly 25-30 minutes until thick, stirring frequently. Pour into hot jelly jars and seal immediately with a thin layer of paraffin. Makes 3 to 3 1/2 cups.
I thought this recipe was perfectly timed for the upcoming growing season, so make sure to plant rhubarb or look for it at your local Farmer’s Market. Next up will be an Appalachian treat with quail!
Slow Baked Lima Beans Cassoulet
3 quarts dry baby lima beans
2 tablespoons salt; scant
3/4 teaspoon pepper
1 1/2 pounds salt pork
3 large onions
2 green peppers
2 cups carrots
1/4 pound butter
Boiling water, as needed
Have I convinced you to try this lima bean dish? Bet you'll love the next recipe up that has rhubarb as the main ingredient. ;)
Photo Credit: New York Lima Beans by FRUITLOOPY on Zazzle
Many of the recipes in my grandma's cooking journals leave it up to me to interpret, so I'm thankful to be handy in the kitchen as I read through her entries to share with you. This recipe for Creamed Peas and Eggs on Toast happened to be one of my favorites as a young girl. Grandma often served it for lunch or as she called it - a light dinner. Oh and the toast, nine times outta ten, was a crisply buttered English muffin.
Ingredients...don't worry too much about exacts
2 heaping tablespoons of butter
2 heaping tablespoons of flour
1 1/2 to 2 cups milk
1 cup or so of fresh or frozen peas; cooked and drained well
2 - 3 eggs; hard boiled and chopped
Your fave toast
Over boiling water melt the butter in a double boiler, when melted stir in flour to a smooth consistency. Slowly whisk in milk to prevent lumps and continue stirring as the milk mixture thickens into a creamy white sauce. Gently fold in the peas and eggs; heat through. Salt and pepper to taste. Serve over toast. This makes 3-4 servings.
Other things that go great in the basic cream sauce:
-Steamed, chopped asparagus
-Crisp, crumbled bacon
Now go give this recipe a try and let us know how it turned out! Next up will be a surprise for your family summer gatherings.
Image Credit: Pea Pod Poster by MistyRosePhotography on Zazzle
Little nuggets from yesteryear still ring true for today's economy.
As I paged through The Dutch Cookbook this morning to find the recipe share for today, Edna Eby Heller's closing quote fit perfectly, plus this recipe for Sour Canteloupe sounds unusually intriguing. It had my mouth watering. Here's the recipe, Ms. Heller's quote is at the end ;)
3 lbs. canteloupe rind
1 1/2 cups sugar
1/2 cup vinegar
Pare the cantalopue and cut rind into 2 inch pieces. Weigh and measure. Combine with sugar and vinegar. Cook together slowly until fruit is clear, about 45 minutes. Pack into jars and seal.
Make sure your jars are clean and sterilized. Pour boiling water into the jars, let sit while you prepare this sour cantaloupe recipe
In this land of thrift, not a thing can be wasted, not even the rind of the canteloupe. ~Edna Eby Heller
On a recent visit with family my sister and I chatted about things that reminded us of grandma’s kitchen, those little touches of warmth that invited us in to sit a spell, plus those beautiful plates filled with food that was always cooked with love and laden with sweet cream butter. As we reminisced I started writing down the memories and ideas that we came up with that would make our modern kitchen feel more like grandmas.
- Filled with staples, like sugar, beans, spices and loose leaf tea; our grandmas loved using loose leaf teas brewed to perfection
- Decorated with a ribbon and filled with flowers; our grandma loved the flowers picked with tiny hands from the roadside
- Packed with canned green beans, peaches, jam and more
China Teacups and Pots
- Lining the top shelf of the dining hutch; our grandma used her English bone china daily
- Knitted tea cozies with bright embellishments
Flour sack towels
- White and crisp, some were beautifully embroidered
Black and white photos
- Decorate with b/w photos of family, food or flowers in old wooden frames [hint: black and white photos are cheaper to get developed]
Small, clear jars
- Loaded with odd, brightly colored buttons; our grandmas could find a button to fix anything
- Stuffed to the brim with candy; our grandmas always had the candy of the season stashed all around the house
- Filled to the top with honey, orange marmalade and homemade jams
Tea kettle and coffee pot
- Old fashioned aluminum drip coffee pot; our grandmas was well used and darkly stained on the inside, making each pot of coffee that much more delicious
- A bright copper or stainless steel tea kettle, big and round with a wooden handle; our grandmas tea kettle was usually steeping on the stove ready to bring to a boil for a 'spot of tea'
Hand-powered kitchen tools
- Find, decorate and use the kitchen tools grandma used daily, some examples are...
- an egg beater
- a wire whisk
- vintage cheese graters
- an apple peeler and corer
- mortar and pestle
- pastry blender