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Posts Tagged ‘recipe’

Winter. Once the festivities of the holidays are over with, all we’re really left with is damp, cold, gray days.  And I live in south Texas so I don’t even get snow out of the deal.  The grass is dead, the trees are just sticks, and you don’t breathe in a public place for fear of catching the cold or flu.  It’s not my favorite time of the year, in case you can’t tell.

However, there is always a bright side (or so my mom says, there’ve been plenty of times where I really see no bright side…) to everything.  And winter’s bright side is comfort food.  And snuggling up in bed all day with Mr. T, watching movies and drinking a big mug of cocoa.  Man, that sounds nice.  For those of you who can actually do that I am so stinkin jealous.  That’s the one downside to having a one year old I guess, there is no “stay in bed all day.”  Or the time/energy to sit through a movie.  (Sigh).  So anyway, back to winter comfort food.

Ooey Gooey  Mac n Cheese with a crispy crust, chicken and dumplings, homemade beef stew, chicken pot pie, chili and cornbread – the kind of food that makes you warm and fuzzy just thinking about it.  The kind of food that makes a snowman thaw out into a little boy (I’m hoping you’ve seen that commercial…).  One of my favorite winter comfort foods is not the most common, but it evokes the same sensations.  It’s a stew that Mr. T made for me during our “courting period.”  It’s been a favorite ever since, partly because it reminds me of when we were dating, and partly because it’s delicious and super easy to make.

Spicy Pork and Hominy Stew – I have no idea where he got the original recipe, but we’ve modified it over the years to fit our taste.  It may sound odd to some who are not familiar with hominy, but it is worthy of a chance.  For this recipe you can use either white or yellow hominy or a combination of both.  If you are really anti-hominy you can also substitute corn, but the stew will have a sweeter flavor.  Besides the cilantro garnish, we have also topped it with a dollop of sour cream.  It makes a lot, too, but it freezes well, which means you don’t have to get out of bed to cook the next day.  Enjoy your movies, stay warm, and happy eating!

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Buttermilk pie doesn’t sound too appetizing to most people.  In fact, several years ago when I told my husband I was going to make one he said with a horrified look on his face, “Ugh, that sounds disgusting.”  Now, it is one of his favorite pies.

When I was growing up our next door neighbor was a retired woman named Ora Lee, who’s husband had died before I was born.  She seemed ancient then, with short white hair and a home that seemed frozen in the 1960’s.  She was (and still is) a very good friend to my family, though, and used to babysit my brothers and I on occasion.  She’s a fiery, tough, lady of the land, and at 86 still mows her own lawn.   I have very fond memories of playing domino’s in her living room and petting her scruffy dog.  My favorite memory, though, is eating the fantastic cookies and pies she baked.

Like many women who grew up and lived during the depression, she was a fantastic cook and baker.  She knew secrets on substituting ingredients and tips like adding potatoes to a burned pot of soup to eliminate any burned flavors.  She also knew how to make desserts from ingredients that a) almost every cook has on hand and b) you wouldn’t think should be in a dessert.  One of my families all time favorite examples of this – buttermilk pie.  It has a sweet yet slightly tangy flavor and a smooth custard-like texture, with a  subtle hint of nutmeg.  It’s fantastic, and the best part – the filling requires seven ingredients and less than ten minutes to whip up.  So without further ado, here is the recipe for this easy and delicious depression era pie:

Recipe: Buttermilk Pie
From the Kitchen Of: Ora Lee Ashmore
 

1 ¼ cup granulated sugar
½ cup oleo (or softened or melted butter)
3 tablespoons flour (rounded)
3 large eggs, beaten
1 cup buttermilk
1 teaspoon vanilla
Dash of freshly grated nutmeg
Cream sugar and oleo (or butter), add flour and eggs and beat well.  Add buttermilk,
vanilla and nutmeg.  Pour into unbaked pie shell and bake at 350° for 45-60 minutes
(until set and the center no longer jiggles – it will be slightly browned on top).

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