The Bandera Courier
Bandera Courier
Thursday December 14, 2017
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Recipes-White Trash Cookin'

Bandera County Recipe Box

By Judith Pannebaker BCC Editor

As one of my New Year resolutions, I vowed to elevate the editorial content of this newspaper, starting with the occasional recipe column. Then I received a particularly noteworthy cookbook from a friend in Garrett Park, Maryland.
When we finally talked, she apologized for sending me the cookbook, explaining, "It was in a 'Take One for Free' box in one of the local shops, so I did. I hope you weren't offended."
Little did Barb know, but when they were first published, I purchased the first and second cookbooks of this genre. So, I was elated to see the very best recipes had been complied in "The Treasury of White Trash Cooking," by Ernest Matthew Mickler and Trisha Mickler, published in 2002.
I love the chapter headings that include, among other colorful appellations, "Foot Washins, Prayer Meetings, Creek Baptisms and All Day Sings"; Hawg Killins"; "Sinkin Spells, Hot Flashes, Fits, and Cravins"; "Eatin on the Ground"; and "Grits, Corn Bread, and Everythang Else."
The included pictures kinda look like my relatives and mirror the social obligations I occasionally had to do as a child. The photo of an open refrigerator in the first "White Trash Cooking" definitely looks like the inside of the refrigerator I remember while growing up in the Mountain State - motto: "Montani Semper Liberi" ("Mountaineers are always free.")
Hope you enjoy the following recipes 'cause they sure sound good to me - except maybe for the ones 'splaining how to prepare hog innards and cooters!
There went the resolution, but Bon Appétit anyway!
Sue Ethel's
Sausages & Beans
1 pound hot pork sausage, loose
2 cans red kidney beans
2 cans stewed tomatoes
2 C. tomato juice
2 or 3 bay leaves
1 large onion, chopped
1½ t. seasoned salt
½ t. garlic salt
1 t. chili powder
½ t. thyme
¼ t. black pepper
1 C. whole kernel corn
2 stalks celery, chopped
1 green pepper, chopped
Brown onions, sausage, celery and green pepper. Add everything else, cover and simmer for one hour.
Reunion Rice Pudding
1 can crushed pineapple
2 T. white sugar
1 C. quick cook rice
1 C. water
½ t. salt
2 T. lemon juice
1 banana, chopped
1 medium bag miniature marshmallows
1 C. whipping cream, whipped
In a saucepan, mix up rice, water, syrup from the drained pineapple, sugar and salt and stir enough to moisten rice. Cook to a quick boil, turn down heat, cover and simmer five minutes. Set off heat and let stand five minutes. Pour in lemon juice, pineapple, banana and marshmallows. Let it cool and fold in whipped cream and eat.
Will serve 8, but better for 4.
Shoulder Roast of Pork
1 pork shoulder
Flour, enough to dust it good
2 T. Crisco
½ C. French's Mustard
½ c. brown sugar
½ C. bourbon whiskey
4 or 5 dashes of Worcestershire sauce
Salt and pepper
Take your fresh shoulder and rub it round will a little bit of mashed garlic, but not too much 'cause it'll hide the taste of the pork. Do same with salt and pepper. Wrap it up and let it sit in the icebox at least two hours - all night's best. After that, dust it all up with flour and fry it rich and brown on all sides in Crisco - Dutch oven's best for this. Put mustard in a bowl with brown sugar and add the Worcestershire sauce and whiskey, stirrin. Mix and smear on the roast and put a lid on it. Tight. If you ain't got a tight pot, seal it in tinfoil. Bake in the oven at 200 º or 225º for six hours or so. If you put it in the stove just before you go to bed on Christmas Eve, it'll be ready by mornin. With this, you ain't got to worry about raw pork, plus it's juicy. All the work's done overnight. It's like havin a Sanny Claws helper.
Cooked Apples
5 large cookin apples
1 C. sugar
1 t. cinnamon
¼ t. nutmeg
¼ C. butter
2 T. water
Combine sugar, cinnamon and nutmeg. Peel apples and cut into chunks. Sprinkle sugar over apples and mix thoroughly. Put seasoned apples, butter and water into pot, cover and cook over low heat, stirring once or twice, for 20 minutes or until apples are tender.
These can be as good as sweet potatoes when you serve 'em with the pork.
Quick Loretta
1 unbaked pie shell
10 slices of bacon, fried crisp
1 C. grated white cheese
4 eggs
2 C. evaporated milk
½ onion, chopped
½ green bell pepper, chopped
Small jar of pimientos
Crumble the bacon in the bottom of piecrust. Sprinkle with grated cheese. Mix the other ingredients together and pour over the pie. Bake for 35 minutes at 375º. Makes six nice slices.
Fried Corn
9 fresh corn ears
½ C. bacon drippings
1 C. half & half
Salt & pepper to taste
With a sharp knife, run down the cob and slice off all the corn. Then scrape the cob until all the corn juice is removed. Into a hot black iron skillet, put all the drippings. When it sizzles, add the corn, stirring a lot so it doesn't stick or burn, but it should get a little crisp. Cook till thick, six or seven minutes, but don't stop stirring. Pour in the cream and salt and pepper. Put a lid on it and cook slow for 10 to 15 minutes more. Cool it and take it right on to the dinner. Serves 4.
Bobbie's Lemon-Lime Jello Cake Supreme
1 box Duncan Hines Lemon Supreme Cake Mix
6 yard eggs
¾ C. Crisco oil
1 small box lime Jello
Dissolve Jello in one cup of water and add to the cake mix and blend. Add oil and blend, then add one egg at a time and blend. Pour into a greased and floured tube pan and bake at 350º for one hour. "That's Alabama time, down here non Flarda, it takes 30 minutes," Bobbie says.
1 box powdered sugar
Lemon juice
Add the juice a little at a time till it's somewhere in between thick and runny. Then pour it on while the cake is still hot.
Rose Pink's Baloney Roll-Ups
(Editor's note: I want Minna Dean's quote chiseled on my headstone.)
1 package baloney
1 carton orange juice
Plain yellow mustard
While standing in front of the refrigerator, take one slice of baloney out of the package. Using the back of the package as your work area, tightly roll the baloney slice. Eat it and relish the salty taste or dip it into the mustard and relish the salty taste! Now, grab the orange juice carton and take a big swig - yes, straight from the carton. It's better that way. Repeat procedure until you can wait until lunch but you haven't lost your appetite. This snack is more enjoyable if, when eating, the refrigerator door is let open and you lean against the counter.
Minna Dean said, "When I found her propped-up in front of the icebox that night, she still had mustard on her lips."