Hopkins County Stew

My neighbor up the street made a vat of Hopkins County Chicken Stew.(recipe)

She served it at their New Year’s Eve Party Saturday night.

I sent a text to thank her for the nice time and she texted back and invited me to come up around 4, bring an empty container, fill up! I took up a quart jar but she had a couple of gallons.

Yum.

When I got there, I was in awe of the huge pot she made it in. She was in the midst of major clean up from the party.  Steve and I  ate the warm penne and sweet sausage she sent home along with some stew.  Thanks for sharing your leftovers.

I’d never even heard of Hopkins County Stew from Texas.

Turns out there’s a big festival in Sulphur Springs Texas  (the fourth Saturday of October) and here is an excerpt from their webpage

“The cooking competition began in 1969, but the roots of the dish date from the late 1800s, The county had approximately 100 schools back then and it became customary to celebrate the end of each school year with stew suppers that were cooked in iron pots over open hardwood fires. 

There were no recipes.  Families just brought what they had and threw it in the pot.  The meat most likely was squirrel, and typically the most dominant vegetables were potatoes, onions, corn and tomatoes.

There is still no authentic recipe for Hopkins County Stew.  For the annual cook-off, contestants may use chicken or beef (no squirrel) and there are separate prizes for the best stew with each meat.”

Here is another link to a recipe   I will have to ask Susanne which one she used.  The ones listed above (potatoes, onions, corn and tomatoes) are still the dominant ingredients.

 

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Friends in Florida AND Massachusetts Bake Aunt Rhea’s Lebkuchen

Aunt Rhea’s Lebkuchen recipe  and this recipe was handed down from her mother’s father. (So from the 1800’s)

A double guest blog today!

This evening I heard from two dear friends.we met at Fort Knox, Kentucky in 1975. (Both were Army midwives -now retired, one delivered my son Mark in 1976)

Baked by Linda in Massachusetts – used light brown sugar she had on hand and it came out fine

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And this batch baked by Kristin in Florida whose husband says it tastes like his mother’s -baked in Germany

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Thanks for sharing your photos with me and all my blog followers,

Love,

Ruth

P.S.

and here is a response to the to the Annual Lebkuchen Baking post of 2016

Ruth,

My lebkuchen recipe is really a lot different….has honey and a bit of baking soda and is rolled into rectangle cookies. Then the icing has lemon juice and grated lemon peel. I think I’ll try your recipe along with mine this year. Oh, mine has chopped blanched almonds along with the chopped fruit. Different part of Germany, probably. Mine is from Bamberg and Wurzburg area. Pat Kelly

 

Cranberries, Granny Smiths and Navel Oranges

I made fresh cranberry relish for Thanksgiving in New York City then realized I wanted to eat it again.  This recipe makes about 6 cups.

A pound of cranberries,rinsed and drained

two Granny Smiths, quartered and cored

two navel oranges cut up

1 cup of sugar

pulse ingredients, one at a time  not to mush or purée  -chopped up, coarsely

mix together in large bowl.  Add sugar

chill

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Cherry on Top of a Burnt Almond Torte

Cherry on Top

The fun weekly photo challenge by Michelle W.   I should get in the car and head to a local ice cream shop but it’s really humid and hot and we’ve already been out for dinner.  Wish I knew the Cherry on Top challenge beforehand but then I remembered a Cherry on Top I photographed six years ago.

The following was posted in May 2010.  Since then the Burnt Almond Torte was declared America’s Greatest Cake Here’s the article Thank You, Pittsburgh, For The Greatest Cake America Has Ever Made   (By the way, I never saw a cherry on top of a Prantl’s Burnt Almond Torte)

Burnt Almond TorteAnd here is the original writing from my May 2010 blog post

Burnt Almond Torte and Copycat Recipe

Different regions prefer certain pastries, baked goods.  Burnt Almond Torte is popular in Pittsburgh. I’ve seen it as a wedding cake. tiered!  Who brought the recipe here I don’t know but many Pittsburghers LOVE it.  I’d never tasted one until we moved here.  This one is from the Oakmont Bakery.  Joan brought it to dinner one night.  We split it three ways. Don’t know who ate the cherry.  Not me.  But before we devoured it, I photographed it.  Here is a link to the Recipezaar Copycat Prantl’s Burnt Almond Torte recipe in case you want to have a taste of Pittsburgh Pastry/Dessert.  I hear there’s one where chocolate is involved.

Checking the Copycat Recipe is still valid, YES!!!

The Molasses Swamp is now a Chocolate Swamp post was a slow low day on the blog today.  Bet this Cherry on Top will top it!!

 

Molasses Swamp Switched for Chocolate Swamp?

I like molasses. Granted it’s been a few years since I’ve played CANDY LAND, but I missed the old Molasses Swamp. You get mired in a Chocolate Swamp these days.  I read it was changed because today’s children don’t know what molasses is!

Molasses makes me think of cookies.  Here’s a recipe (use butter instead of shortening) for Cookies-Molasses Crinkles. My mother baked them for years.

And yes the Candy Land artwork is different on the board. There’s a lot more “stuff” and it looks a bit clown-like now. I miss the ice cream floats. You still advance on the board by drawing a card with a colored square (or two) and moving your gingerbread piece to the matching color.  The plastic gingerbread game pieces look like they are dancing nowadays.  The classic candy Valentine conversation hearts bit the dust, too. 

The board game is 67 years old, says it was created by Eleanor  Abbott, a polio victim herself. Children in the hospital wards, afflicted with the disease, played her original game. Milton Bradley manufactured the first game in 1949 but now the brand is Hasbro. 

My granddaughter Maura brought it to my house while she’s visiting. We played it a lot.

When I played with Anna (almost 13)she had the original version as an anniversary edition in a tin.  

Another opportunity for me to feel antique and reflect how everything changes. Rapidly. 


I went and got out the jar of molasses out of the pantry. An old grandma on the label. Guess it is old fashioned. 

Where did Grandma Nutt come from? 


If you go to the wiki link above you can see the image of the original board. 

Zucchini, Garlic, Olive Oil

All come together in this recipe-

I love zucchini but this recipe is my favorite. It’s  from my next door neighbor in Clarion PA. (C.1980)

Nell Miller called them Poor Man Meatballs. 

The key to success is getting as much moisture out as you can -which is a challenge. And I like using the cast iron skillet. 

You grate or process about three (not the large seedy kind) zucchini

Tilt the bowl for a time to capture the wet. Drain off. Squeeze as dry as you can.

Add egg, dried Italian bread crumbs or plain with your own seasoning, salt and pepper. Toss with fork -add minced garlic. Mmmmmm can smell them now.  Shape like potato pancakes not too big. My gluten-free friend used crushed Rice Chex instead of bread crumbs.  Drain on paper towel.

You can eat them plain (my choice) or add to marinara sauce over pasta.

Custard with Sticky Rice 

Here’s a pic of the dessert I had for lunch today.  

A good friend treated me to a delicious lunch at Nicky’s Thai Kitchen on the Northside. 

We had the custard sticky rice with mango  on a previous visit but alas it’s not the season. 

 Such a satisfying and delicious finish to a wonderful meal.  
  
I found a link to a recipe for Custard with Sticky Rice at Thai Cooking School if you want to try it at home. 

Portuguese Orange-Olive Oil Cake

Did some research for a Portuguese dessert and this cake came up in two places.  Recipe for Orange-Olive Oil Cake.

I went across the Allegheny to Labriola’s and bought a new Zoe Olive Oil as recommended in the recipe. Fresh eggs. And five navel oranges were five dollars at Whole You-Know. 

Zested three oranges and squeezed four to get 1 1/2 c of juice. 

Used a tube pan as I did not have a light colored bundt pan. Baked it 1 1/4 hours. 

Make it at least a day before serving. I did.  

 Will let you know what the verdict is after Friday night dessert. I usually don’t make a new recipe to share, untested.

  

   
 
  
I put it on a glass cake stand after it cooled. 

Four out of Five

The 2015 Annual Report on the Blog came from WordPress .

Four out of five most viewed blogposts this year were NOT published in 2015.

Just one of the most viewed was posted this year.

Not sure what to think about the most popular posts viewed in 2015 date back to 2010.   Huh?