North Carolina Newspapers

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West Craven HIghlighte, January 5,1964, Page 9
5E© '*■
By REBA MITCHELL
Cold winter weather is a good time for stews and
soups. Hog killings, on the family farms down east
have been the tradition for many years; however, the
popularity of small family farms and hog killings have
decreased greatly. Pork stew was very popular during
those days.
Some people remember the stews, and there are
some that would like to try them.
For the benefit of those that have never cooked pork
stew and would like to try, here’s a guide line to follow.
Stewed Back Bone
2-3 lb. Back bone cut in serving size pieces.
Place in large heavy sauce pot with enough water to
barely cover the meat.
2 tsp. salt
% tsp. black pepper
% tsp. red pepper
Vi tsp. rubbed sage
Cook until meat is tender.
To finish the stew:
Corn Meal Dumplings
2-3 cups corn meal
H tsp. salt
Add enough water to make a soft dough. Roll small
balls with hands. Pat thin. Place in pot around meat.
Cover and cook 3 to 6 min. If gravy is not thick enough,
add V* cup flour and 1/3 cups water mixed well and
slowly stir in stew.
Baked sweet potatoes will go great with this stew.
Make the meal complete with Lemon Vegetable Salad.
Lemon Vegetable Salad
1 pkg. lemon jello
Dissolve in % cup water over low heat. Add 1 cup cold
water. Let stand in refrigerator until partially jelled.
Add Vi cup chopped pickles, % cup finely chopped
cabbage. Mix well and refrigerate.
A Zingy New Flavor
For Chicken Rice
3 cups hot cooked rice
2 whole chicken breasts,
skinned, boned and
cut into thin strips
(about 1 pound)
1/3 cup cornstarch
11/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons each vege
table oil and butter
or margarine
1 cup sliced green onions
with tops
1 can ( 8 ounces) sliced
mushrooms, drained
1/4 cup Hennessey’s V.S.
Cognac
11/2 cups chicken broth
1/2 teaspoon tarragon
3 fresh tomatoes, peeled
and cut in eighths
Combine cornstarch with
salt, pepper and thyme. Toss
chicken strips in this mix
ture until well-coated. Heat
oil and butter in a large skil
let. Add chicken and saut6
until brown on all sides.
Stir in onions and mush
rooms, cook two additional
minutes.
Add HennesMy’s V.S.
Cognac, broth and tarragon.
Cover and simmer for 10
minutes. Stir in tomatoes,
re-cover and cook for five
minutes. Serve over rice and
garnish with bright green
sprigs of fresh parsley. Serves
six, memorably.
Brandy and spices add zest to this chicken dinner.
Chicken, rice, tomatoes,
mushrooms . . . just men
tioning such foods can
bring to mind favorite
dishes from traditional His
panic kitchens.
Here is a recipe that com
bines those ingredients in a
sauce that’s made extra spe
cial by the addition of
Hennessey’s V.S. Cognac,
chicken broth and zesty
seasonings.
Traditional? Maybe not.
Delicious? No question.
Here’s how:
TREASURE-FILLED COFFEE RING
3/4 cup sugar
1 tablespoon orange peel
1/4 cup chopped pecans
2 (3-oz.) pkg. cream cheese, softened
2 (10-oz.) cans Hungry Jack refrigerated
big flaky biscuits
1/2 cup margarine or butter, melted
Heat oven to 360®F. Using shortening, grease 12-cup
fluted tube pan (nonstick finish pan, too.) Combine sugar,
orange peel and pecans; set aside. Cut each package cream
cheese in half lengthwise, then crosswise into 10 equal
pieces. Separate each can of dough into 10 biscuits.
Separate each biscuit into 2 layers. Place 1 piece cream
cheese between layers; seal edges. Dip each filled biscuit
in melted margarine, then in sugar mixture. Stand biscuits
on edge, slightly overlapping, around prepared pan.
Sprinkle with any remaining sugar mixture; drizzle with
any remaining margarine.
Bake at 350®F. for 30 to 35 minutes or until golden
brown. Cool in pan one minute; turn onto serving plate.
Cool slightly. 10 servings.
SUTTjON’S SUPERMARKET
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