Posts Tagged ‘recipe’

Out of the ashes

Pompeiian bread: This was sectioned and cut off to be sold as street food—poor folks didn’t have access to cooking. This was a sourdough type bread and often used to make PULS, a Roman pottage, porridge.

Recipe from carbonized bread, some bakers are known to have survived the volcano: 3/4 cups whole wheat or spelt flour, 1/4 cup bread starter, 2 3/4 cups tepid water, 1 tsp coarse sea salt, 1 tsp toasted git (Roman coriander) seeds, flour for dusting. Baking instructions are complex, kneading and resting twice. 400 F. Stamped with owner’s name. Wealthy Romans ate this with a large variety of things such as dilute wine or olive oil. Bread also flavored with fennel, poppy seed, and such. [do not try this recipe near volcanoes]


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You gotta try this!

Benedictine Sandwiches are popular in the Louisville area. I once thought they were tied to a monastery, but Jennie Benedict ran a Louisville restaurant (554 S. Fourth Street), published a cookbook, and catered Derby events around 1910. Nowadays, Benedictine is often a dip or sandwich spread for bacon or such.

Recipe: 8 oz soft cream cheese, 3 TBS cucumber juice, 1 TBS onion juice, pinch salt & pepper, 2 drops green food dye. [modern variants use chopped cukes, onions, dill, mayonnaise]

I am lukewarm about cucumbers but this combo is fantastic.

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Campfire chili

Headley Hill Chili

I used to make this for my family (they are gone).

1 pound low-fat ground beef

1 pound Purnell’s Old Folks Sausage

Onions, bell peppers, canned tomatoes, tomato sauce, red beans, TBS cornmeal.

Chili powder (not mix, straight chili), salt, black pepper, oregano, basil, garlic—all to taste.

Brown meat and simmer everything a while.

I keep cooked spaghetti on hand for those who like it Ohio Valley Style.

Serve with johnnycake or cornbread. Hot sauce ready for hotheads.

Brown beer pairs well but it’s your thirst.

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Holiday treat!

Kenuchi AKA ganatsi ᎦᎾᏥ

Cherokee hickory soup: shell hickory nuts and form into a paste, making a palm-sized ball. Simmer in water until it has a creamy texture. Add hominy (sweet potatoes or rice can be substituted). Add honey/maple syrup for a sweet treat—or add meat, onions, mushrooms for a soup.

Cherokees often substitute Se-di ᏎᏗ black walnuts, pecans are also an option.

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Holiday Treat


Biscuits from Eastern Band, North Carolina

2 cups flour, 1 1/2 tsp sugar, 1/2 cup oil, 1 tsp salt, 2 tsp baking powder, 1/2 cup milk

1/2 cup mashed sweet potatoes.

Sift dry ingredients into a bowl. Add liquids, lightly with a fork until mixture holds together. Allow to sit for a few minutes, and then add mashed sweet potatoes. Knead gently until smooth, about 12 times. Roll dough 1/4 inch thick, cut into rounds for biscuits. Bake 425 degrees 10 to 20 minutes (can be fried).

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Cherokee Thanksgiving Treat

Cherokee chestnut dish—disquani—ᏗᏍᏆᏂ

Boil 1 qt peeled, hulled chestnuts in 2 cups water and 1 cup honey/maple sugar about 15 min. Mash chestnuts with cooked pinto beans.  Flavor with your choice of ramps, onions, sassafras or sweetgrass (pictured).

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Thanksgiving Treat

Cherokee chestnut bread—gadu disquani–ᎦᏚ ᏗᏍᏆᏂ

Boil 1 qt peeled, hulled chestnuts in 2 cups water and 1 cup honey/maple sugar about 15 min. Add chestnuts to 1 qt cornmeal, ½ tsp soda, optional salt—add water to form dough. Wrap in hickory leaves or corn shucks and tie. Drop in boiling water, simmer 1 hour.

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Cherokee Cookin’

Cherokee Wishi (Du-wi-shi) AKA Hen-of-the-woods is a mushroom that grows at the base of oaks in the fall.

Slice into strips, boil for 20 minutes. Bread (flour, salt, pepper), pan fry. Tastes like meat. [warning—mushrooms can be fatally toxic, do not gather them unless you are expert]

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Eating great Choctaw style

Choctaw Fried Cornbread: Cut corn with knife and scrape to remove pulp, add both to pan, cook in covered pan until water is gone. My grandma’s family was of Cherokee/Yuchi heritage. She used an iron skillet and cooked longer.

10 ears of sweet corn
3 tbsp. butter or margarine
3 tbsp. bacon fat
1/2 c. boiling water
1/2 tsp. salt
1/8 tsp. Pepper

The Choctaw Nation website has a great recipe section:


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The best dessert!

Persimmon pudding: green persimmons are stringent but when ripe, nothing tastes better. 1 cup pureed persimmons, 1/4 tsp baking soda, 1 egg, 1 1/4 cups sugar, 1 cup flour, 2 tsp baking powder, l/4 tsp salt, l/2 tsp cinnamon, 1 tsp vanilla, dash nutmeg, 1 1/4 cups milk, 2 tbs melted butter. Baked. (Grandparents’ farm had persimmons)

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