Cider Beans, Wild Greens, and Dandelion Jelly: Recipes from Southern Appalachia
Joan E. Aller
Language: English
Pages: 224
ISBN: 0740779583
Format: PDF / Kindle (mobi) / ePub
There are very few books on southern Appalachian cooking. Cider Beans, Wild Greens, and Dandelion Jelly will be a beautiful keepsake for tourists and locals alike that preserves the food of the southern mountain people.
There are many cookbooks about Southern cooking, but precious few celebrate the southern Appalachian food that has sustained mountain folk past and present. Thankfully, we now have Joan E. Aller's Cider Beans, Wild Greens, and Dandelion Jelly.
Featuring more than 150 recipes for down-home, soul-satisfying dishes, Cider Beans, Wild Greens, and Dandelion Jelly is more than just a cookbook. Complete with passages on the history, places, and people of southern Appalachia, along with lush full-color photography of the food and scenery of the southern Appalachian Mountains, Cider Beans, Wild Greens, and Dandelion Jelly serves as both a cookbook and a guided tour of the local lore, traditions, and culture of this uniquely American region.
available. It’s good in any season. I like to use red bell peppers, crookneck squash, and pattypan squash along with the other ingredients. However, the original recipe is wonderful just as it is. 1 pound beef short ribs 2 large white or yellow onions, quartered 3 ripe tomatoes, peeled and chopped 1 large red, orange, or yellow bell pepper, seeded and diced 1 large turnip, peeled and cubed ½ cup diced potato ½ cup sliced carrots ½ cup corn kernels (drained canned or defrosted frozen) ¼
you remember going to your mam-maw’s (Appalachian for “grandmother”) for supper and you, Mam-Maw, and Paw-Paw (Grandfather) sat down to something like a chicken noodle casserole, some biscuits, greens, and maybe pudding for dessert? This recipe is classically good, and whether you serve it to family or friends, you are sure to hear a story about what it reminds them of. That’s what makes southern Appalachian food comfort food. 8 boneless, skinless chicken breasts 1 (26-ounce) carton chicken
of those hogs returned home, though, because to this day there are wild boar and hogs roaming all over the mountains. RICK’S “EASY FIXINS” PARTY HAM serves 10 to 12 MY NEIGHBOR RICK LOVES TO COOK. I was over there after dinner one night having coffee and catching up on the news when I spotted this ham sitting on the kitchen counter. Lori (that’s Mrs. Rick) offered me some and I couldn’t resist. It looked so good. I asked how Rick had cooked it and Lori said, “It’s so simple, but it’s really
Restaurant and Hospitality Rating Bureau. These trout cakes can be presented in a variety of ways just by adding or subtracting ingredients. This particular version is Cajun-style, and it’s absolutely delicious. Serve them for dinner with the sauce that follows, or serve them for a luncheon. You can also reduce the size of the cake and use them as an appetizer without the sauce. 1 pound cooked trout (about 5 fillets) 1 red bell pepper, seeded and finely chopped 2 tablespoons plus 1
Canned peaches have a shelf life of 1½ to 2 years. PEAR RELISH makes 5 to 6 pints THIS IS A SOUL FOOD RECIPE from the southern Appalachian region of northern Alabama. It’s a good relish for vegetables. 4 cups plus 4 cups vinegar 4 cups sugar 1 tablespoon ground turmeric 3 tablespoons dry mustard 3 tablespoons all-purpose flour 2 tablespoons salt 4 tablespoons mustard seed 16 cups (1 gallon) finely chopped pears (processed in a blender or food processor into small chunks, then