Wednesday, June 16, 2010

Appalachian Roasted Quail

California QuailLovely 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.

Tuesday, June 8, 2010

Rhubarb And Pineapple Jam

RhubarbThe 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.

Thursday, June 3, 2010

Slow Baked Lima Beans Cassoulet

Don't even turn up your nose...lima beans really are delicious if you give em' a chance. This cassoulet - French for a rich, slow-cooked bean stew or casserole - is a must try and super easy to pull together for your next family gathering or barbecue. I'll even venture a guess the kiddies will give this recipe a nibble or two.

Tuesday, June 1, 2010

Creamed Peas and Eggs on Toast

Pea Pod Poster print

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.