WALTER’S WEEKLY

CHRISTMAS THROUGH THE AGES SPECIAL

DECEMBER 25, 2009

I hope you enjoyed our look at Christmas Through the Ages here in Tennessee.  We had a wonderful time visiting all these good folks to put it together.  One thing that we did not tell you that you should know about is our “strolling fiddle player” when we visited James White Fort.  His name is Bobby Stooksbury and he can do almost anything including fiddle around.  Bobby works for the Tennessee Wildlife Resources Agency as well as at the Museum of Applachia.  He is great sorghum molasses maker and plays with a blue grass band.  In addition to all that, he is a nice guy.  All our hosts are great folks and you should take advantage of these fine places to visit in our area.  By now the Christmas activities at Dollywood and at Gaylord Opryland Resort are winding up, but these good people have something special going on all the time.  And James White Fort and the Great Smoky Mountain Heritage Center would welcome you any time you could go and I guarantee you that you will enjoy it.

Now to the recipes.  We didn’t cook much this time but they are interesting recipes.  By the way, it is not absolutely necessary to cook these dishes over an open fire and the directions I will give you work fine even on a real stove without a blaze in sight.

Rabbit Country Style

            1 rabbit cut into frying size pieces (you can go shoot one or buy one

                        already cleaned, cut up and frozen at Food City)

           3/4 to 1 cup plain flour

            2 tsp salt

            1 tsp black pepper

            2 tsp rubbed sage

            2 to 3 TBSP shortening or cooking oil

            1 onion, peeled and cut into wedges

            2 cups water (approx)

Mix the flour with the seasonings and dredges the pieces of rabbit thoroughly. Cooking them in a single layer in a heavy skillet with a good lid, brown all the pieces to a golden brown cooking in batches.  When all rabbit is browned, add the onion to the pan and cook until translucent and beginning to brown.  Return the rabbit to the pan, layering it as necessary and distributing the onion throughout.  Pour water over to come near the top of the rabbit without covering it.  Bring to a full boil.  Reduce heat to a simmer, cover and allow to cook until the water is cooked down and thickened to a gravy.  Correct seasonings and service with a cook chunk of cornbread.

Iva Wilde’s Good Cornbread

            2 cups unbolted corn meal

            1 TBSP baking powder

            1 tsp salt

            pinch of soda

            2 eggs

            1 stick melted butter

            buttermilk to make a fairly thin batter (about 1 to 1 1/2 cups)

Sift the meal and stir in the baking powder, salt and soda.  Stir in the lightly beaten eggs and the butter.  Work in the buttermilk.  Pour into an iron skillet which has been generously coated with shortening.  Bake at 425 deg about 25 minutes or until nicely browned. 

Hoppin’ John

            3 to 4 thick slices of fairly lean salt cured bacon (Hog jowl bacon if it

                        happens to be New Years)

            1 cup Uncle Ben’s Converted Rice

            1 onion, peeled and coarsely chopped

            1 1/2 cups water

            2 15 oz cans black eyed peas, drained

            salt and black pepper to taste

In a heavy pan with a cook lid, fry bacon until crisp.  Remove bacon from the pan and cook the onion in the bacon fat until it starts to brown.  Stir in rice and water.  Bring to a boil.  Reduce heat to a simmer and cover and allow to cook about 20 minutes.  Stir in peas and cook until until hot through.  Add salt and pepper to taste and serve hot.

Fried Apples

            2 to 3 large Winesap apples

            1 stick butter

            1/2 to 3/4 cup brown sugar

            a sprinkle of ground cinnamon

Quarter the apples, core and slice thin.  Do not peel.  Melt butter in a heavy skillet.  Add apples, sprinkle brown sugar and cinnamon on top.  Stir to mix.  Reduce heat to low and cover.  Allow to cook until tender, stirring occasionally.  Once again, these are perfect with a good piece of cornbread.

As always check our regular recipes here on my page, because you never know what might turnup.

Again, thanks for joining us on our Christmas special and we wish for you a very Happy New Year.