Well, Black My Eyes!


This post might not make sense to you if you’re not from the South, but I had a near calamity today.¬† I had a taste for black eye peas, so I got my trusty cast iron pot out and started washing peas.¬† Bud made a pass through and nearly swooned with happiness when he saw how lovely I looked washing peas next to the garlic, celery,¬†and onion waiting on the chopping block.¬† There would be unhappiness in our home this evening if no peas and ham were forthcoming.¬† After seasoning and starting the peas, I went to the freezer to find the meaty¬†ham bone¬†I’d squirreled back a couple of weeks ago. Ham bones are a gift of nature. ¬†I even knew a family who nicknamed their son Ham Bone. ¬† I think to a Southern¬†Cook, the ham bone¬†is more important than the ham itself, a delicacy to be hidden from nosey freezer plunderers at all costs.¬† In fact, I have been known to threaten¬†bodily harm¬†when a home-wrecking guest asked Bud, not me for the ham boneafter a meal.¬† I put a stop to that hussy then and there!

At any rate, the precious ham bone must be¬†retrieved at the perfect point of denuding.¬† Too much meat on the bone is wasteful.¬† Too little just leaves the pea soup a bit anemic. I knew I had the most darling ham bone¬†hidden away in the freezer awaiting its rendezvous with my peas.¬† I reached in the freezer for my ham bone¬†¬†and found………..nothing!¬† Well, actually I found ground beef and pork, chicken parts of various¬†types, several kinds of sausage, vegetables and fruit¬†a plenty, but no ham bone.¬†I panicked.¬† Earlier in the week, I’d asked Bud to get the frozen meat trimmings and scraps to the trash.¬† God forbid?¬† Had he mistaken my foil-wrapped ham bone¬†¬†for scraps.¬†Worse yet, had he¬†sneaked it out to¬†another woman?¬†I was almost too shattered to look, but finally found my ham bone¬†shoved to the back of the bottom shelf behind a bag of ice.¬† Never has a ham bone¬†been so welcome.¬† The peas breathed a sigh of relief when I dropped the bone in.

Our marriage was saved.

2 1/2 cups black eyed peas
8 cups water
1/2 tablespoon salt or more to taste
1/4 tablespoon black pepper
1 medium onion (whole)

1/4 c diced celery if desired
Nice ham bone 

1/4 teaspoon vinegar (or pepper sauce)

Simmer all ingredients in large cooking pot on stove top burner on medium heat. Use cast-iron pot if you have one.

Cook 40-60 minutes or until peas are tender. Do not allow water to evaporate entirely. If peas are dry they will burn quickly.

Serve with hot cornbread.  It is against the law to throw the pea soup out.  Have it for lunch tomorrow is ver cornbread.

Great Food

imageFor a hearty, satisfying breakfast, give this a try, homemade biscuits and sausage gravy.  Please note, I made no claims about calorie count or fat content, I just said hearty and delicious!  I simplified instructions for new cooks.

Linda’s Sausage Milk Gravy

Scramble one pound of breakfast sausage in skillet and brown slightly.  Sprinkle with 1/2 cup flour.  Stir and smooth as it browns.  When sausage is not quite brown enough to serve, stir in 1 cup water to stop browning.  Stir until even consistency about like yogurt.  Stir in enough canned evaporated milk to get slightly thinner than gravy consistency.  Simmer 5-10 minutes, scraping skillet periodically to avoid burning until biscuits come out of oven.  It will get thicker as it simmers.  Taste before you season.  May be seasoned well enough from sausage.  If too thick, stir in a little more milk.  If you get it too thin, simmering will thicken.  Serve over hot biscuits.

Substitution:  Can make this gravy in bacon drippings.  Stir flour in hot (not flaming drippings.) Lower setting to medium.  Scrape bottom of skillet constantly with metal spatula as mix browns to mix well.  When the mix is smooth and slightly darker than mocha stir in about 1 cup cold water, stirring and scraping constantly.  Will steam and thicken quickly.  Add water or milk to dilute to gravy consistency. Whisk frequently and allow to simmer 5-10 minutes for smooth gravy. Season to taste.  May not need much salt.  Bacon is salty.  I like bacon gravy brown.  Adding milk to dilute makes gravy white, but you always need use water to gravy first to preventing scalding and curdling of milk.

Bud’s Biscuits(12 biscuits recipe can be easily doubled or tripled)

Get these in oven before you start gravy.

We use self-rising flour, but if you have all purpose, stir in 1 1/2 teaspoon baking powder and 1/4 teaspoon salt for each cup flour and mix well.

2 cups flour

1/2 cup shortening

8-10 ounces evaporated canned milk dilute or concentrated to your taste.(save remainder of can for gravy.)

Pre-heat oven to 400 and grease baking pan. Cut shortening into flour. ¬†You can use spoon or pastry blender. ¬†When it is well-mixed and you don’t see big, separate lumps of shortening. ¬†Mix in about 7-8 ounces of the canned milk, if you need to, add just a bit more till mix resembles stiff mashed potatoes. Mix will not be smooth. ¬†Be sure to mix in extra milk a bit at a time if you must. ¬†Dough has to be stiff enough to roll out. ¬†Dust flour over top of biscuit dough and turn onto lightly floured surface. A clean smooth dishtowel, wax paper, or bread board work well. ¬†Knead three or for times till dough well-dusted. ¬†You can get ready to bake one of two ways. ¬†Either roll dough out about 1/2 inches thick, with rolling pin, folding about four times to make layered biscuits and then roll to 1/2 inch thick, cut and bake. ¬†The other option is flour your hands, pinch off dough about 3/4 quarters the size of your palm, dip in a bit of flour dust and roll three or four times. ¬†Put in pan smooth side up. ¬†Butter tops and bake at 400 degrees on middle rack till tops are starting to brown.

After biscuits cool, save left-overs in ziplock bag.  They are great for about three days.  The gravy reheats well, too.


Homemade Liverwurst Recipe

pate liver baked liverwurst 3

1.25 lbs liver frozen and cut into 1″ cubes.¬† (Can be pork, beef, chicken or any combination)

1/2 lb beef tongue or¬†pork shoulder frozen and cut into 1″cubes

3/4 lb fat(I added butter or margarine to make enough fat)
3 tsps table salt
1 1/2 tsp sugar
1/2 onion +1 TBS oil, grated and cooked till soft and golden
1/4 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground mace
2 tsps dried marjoram
1/4 tsp ground coriander, optional
1 1/2 tsp freshly ground black pepper
1 TBS crushed garlic
I TBS ground sage
Grind chilled, raw meats together.
Mix in sauteed onion, garlic and spices.
Grind again.
If you want to use as spread, cook mixture until 160 degrees and store in covered container for up to 5 days.  Will be dark brownish, gray mix.
Can stuff into casings(may have to add 1/2 cup ice water to get proper consistency to press into casings)  Can smoke 1 1/2 hours to get temp to 160 degrees interior.  To have fresh, grill or pan cook.  Unsmoked sausages will keep up to 5 days.
Bake in loaf pan at 350 degrees till internal temp of 160.  Slice when cooled and use within 5 days.
I double or triple amounts depending on amount of meat I have.  Works great.
We started making all our own sausage to avoid nitrites.  It is much cheaper and more delicious.