Monday, March 2, 2015

Hopping John

Ingredients

  • 1 cup of cow peas
  • 1 slice of bacon
  • 11/2 cups of cooked rice 
  • salt
  • cayenne pepper

Directions

  1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
  2. Add salt and cayenne pepper to taste.
  3. Boil peas until done, not mushy. (approximately 3 hours)
  4. Drain peas and mix with 1 1/2 cup of cooked rice. 
  5. Serve hot. 
Prepared by William A. Ortego
March 2, 2015

Hopping John

Ingredients

  • 1 cup of cow peas
  • 1 slice of bacon
  • 11/2 cups of cooked rice 
  • salt
  • cayenne pepper

Directions

  1. Place 1 cup of cow peas and 1 slice of bacon in a pot and cover with water. 
  2. Add salt and cayenne pepper to taste.
  3. Boil peas until done, not mushy. (approximately 3 hours)
  4. Drain peas and mix with 1 1/2 cup of cooked rice. 
  5. Serve hot. 
Prepared by William A. Ortego
March 2, 2015

Aunt Anne's Hoecake

Ingredients

  • 1 cup of cornmeal sifted
  • 1 pinch of salt
  • 1 cup of boiling water

Directions

  1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
  2. Slowly add your boiling water to form a cake consistency.
  3. Allow to completely cool.
  4. Form small round cakes and pinch at top. 
  5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 
Prepared by William A. Ortego
March 2, 2015

Aunt Anne's Hoecake

Ingredients

  • 1 cup of cornmeal sifted
  • 1 pinch of salt
  • 1 cup of boiling water

Directions

  1. Stir together 1 cup of sifted cornmeal and 1 pinch of salt. 
  2. Slowly add your boiling water to form a cake consistency.
  3. Allow to completely cool.
  4. Form small round cakes and pinch at top. 
  5. Place on greased cookie sheet and bake at 350 degrees until golden brown. 
Prepared by William A. Ortego
March 2, 2015

Candied Oranges

Ingredients

  • 3 lbs of peeled and quartered oranges
  • 1 lb of sugar
  • 1 pint of water

Directions

  1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
  2. Remove from heat once syrup forms.
  3. Dip your 3 lbs of oranges in the syrup.
  4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 
Prepared by William A. Ortego
March 2, 2015

Candied Oranges

Ingredients

  • 3 lbs of peeled and quartered oranges
  • 1 lb of sugar
  • 1 pint of water

Directions

  1. Combine 1 lb of sugar with 1 pint of water in a saucepan and reduce on medium hear while stirring.
  2. Remove from heat once syrup forms.
  3. Dip your 3 lbs of oranges in the syrup.
  4. Place oranges on a sieve over a pan and allow to cool until sugar crystallizes. 
Prepared by William A. Ortego
March 2, 2015

Molasses Cake

Ingredients 

  • 1 cup of sugar
  • 1 cup of flour
  • 1 cup of butter
  • 1 cup of molasses
  • 1 cup of milk
  • 1 tsp of baking powder
  • 5 eggs

Directions

  1. Cream your milk, sugar, and eggs. 
  2. Stir in all remaining ingredients except flour.
  3. Stir in flour a little at a time to reduce clumping.
  4. Pour batter into a 9 x 13 baking dish.
  5. Bake at 350 degrees until tooth pick inserts and comes out clean. 
Prepared by William A. Ortego
March 2, 2015

Molasses Cake

Ingredients 

  • 1 cup of sugar
  • 1 cup of flour
  • 1 cup of butter
  • 1 cup of molasses
  • 1 cup of milk
  • 1 tsp of baking powder
  • 5 eggs

Directions

  1. Cream your milk, sugar, and eggs. 
  2. Stir in all remaining ingredients except flour.
  3. Stir in flour a little at a time to reduce clumping.
  4. Pour batter into a 9 x 13 baking dish.
  5. Bake at 350 degrees until tooth pick inserts and comes out clean. 
Prepared by William A. Ortego
March 2, 2015

Barley Soup

Ingredients

  • 2 spoonfuls of butter
  • 1 cup of barley
  • 2 quarts of beef broth
  • salt (to taste)
  • 1 stalk of chopped celery
  • 1 glass of sweet cream
  • 6 egg yolks

Directions

  1. Melt one heaping spoonful of fresh butter in a frying pan.
  2. Add 1 cup of barley and let brown.
  3. Add 2 quarts of beef broth. 
  4. Let simmer two hours on low heat.
  5. Add chopped celery and let simmer for 30 minutes.
  6. In a separate bowl combine 1 glass of sweet cream, 6 egg yolks, and a heaping spoonful of fresh butter. 
  7. Add to previous mixture and serve hot. 
Prepared by William A. Ortego
March 2, 2015

Barley Soup

Ingredients

  • 2 spoonfuls of butter
  • 1 cup of barley
  • 2 quarts of beef broth
  • salt (to taste)
  • 1 stalk of chopped celery
  • 1 glass of sweet cream
  • 6 egg yolks

Directions

  1. Melt one heaping spoonful of fresh butter in a frying pan.
  2. Add 1 cup of barley and let brown.
  3. Add 2 quarts of beef broth. 
  4. Let simmer two hours on low heat.
  5. Add chopped celery and let simmer for 30 minutes.
  6. In a separate bowl combine 1 glass of sweet cream, 6 egg yolks, and a heaping spoonful of fresh butter. 
  7. Add to previous mixture and serve hot. 
Prepared by William A. Ortego
March 2, 2015