Dissolve one package quick-acting yeast and a tablespoon of sugar in a half cup each of warm buttermilk and water. When the yeast begins to work, add a quarter cup of vegetable oil, and blend in a mix of three cups flour (this loaf was made with Martha White), half a cup of grated sharp cheddar, and a quarter cup of fresh rosemary leaves. Knead until smooth, let rise for three hours, punch down, and place in an oiled baking pan to rise until doubled. Bake in a moderate (350) oven until crisp and golden. Brush loaf with butter.
Trim one pound gizzards, poach in unsalted water until tender, and drain well. (Save that beautiful gelatin-laden broth for any number of sauces and gravies, even those pâtés you’ve always wanted to try.)
Heat sesame oil in a wok or large sauté pan until very hot, add garlic, sliced peppers–poblanos and sweet bananas are a suggestion–and gizzards. Toss and stir with a little soy until peppers are cooked to your liking .
You can find a print resolution of this document in the Mississippi Library Commission’s Online Resources. It is a formidable file, 1.7 G, but I’d encourage everyone with an interest or–as in my case–love for this place, this land, these skies, these people, to download the copy at MLC just to have it. Dennis Murphree’s introduction is a testament of devotion from the heart of a man who loved his home, his people, and the land he grew up in; the rolling, wooded foothills of the Appalachians. They strike a very strong chord in my heart.
A Holy Grail among Calhoun County historians would be the volume provided for “the (Calhoun County) library,” which might possibly be in the Murphree house in Pittsboro.
From the Forward:
“This volume of historical data is one of a series of eighty-two, assembled by the W. P. A. Mississippi Historical Research Project, under the Division of Women’s and Professional Projects, Miss Ethel Payne, Director. In 1935, under the New Deal, funds were allocated to the Works Progress administration for that purpose. The project was set up on a state-wide basis, February 19, 19236, with a unit in each county, and employing about 400 persons of work relief status. The plan was unique in that it provided for the writing of eighty-two county histories instead of one state history. Each volume purports to set forth the background of social, economic, and political history of its respective county.
The original Project Proposal, which has been closely followed, succinctly states the objectives and character of the work: “Historical research and compilation of historic data: Work to consist of (1) searching city, county and official records, (2) interviewing old inhabitants, (3) collecting date, (4) compiling data pertaining to historic, civic and cultural development of locality. Index and condense into handy volumes for educational and reference purposes.
This compiled data will be made a permanent record. One volume of the historical data will be given to the State Department of Archives and History, one volume to the county library, and other volumes to other designated public institutions. Particular consideration will be given to the making of photographs and sketches of public institutions, municipal halls, schools, churches, and all historic sites and places of interest as well as photographs of old portraits of pioneer citizens and famous men and women who have been instrumental in building and developing Mississippi.”
This recipe comes from Howard Mitcham’s knowledgeable, rambunctious, and absolutely delightful Creole Gumbo and All That Jazz (Addison-Wesley: 1978). Howard lived in New Orleans in what many consider a golden era, (1955-70) when the city was filled with talent not only local, but brought on board by the scintillating lures of freedom and indulgence.
One of the most delicious seafood dishes to come out of New Orleans is barbecued shrimp, and once you’ve eaten it, you’ll never forget it. Barbecued shrimp have been around for a long, long time, and they’ve been served at many restaurants, but they’ve been brought to a peak of perfection by Pascal’s Manale, up- town on Napoleon Avenue. People come from miles around to eat their barbecued shrimp, and on weekend nights the place is so crowded, you have to wait two or three hours to get a table.
It is said that Manale’s secret recipe for this dish is buried in the center of a two-ton concrete block under the office safe. A friend of mine, Mrs. Ivy Whitty, solved the riddle by hiring a cook who used to work at Manale’s. The cook could neither read nor write, but she had all the treasured secrets in her head. Working together, that cook and Mrs. Whitty perfected a barbecued shrimp recipe that may or may not be Manale’s, but it is sublime.
It’s amazing that such a good dish could be so simple, but there’s nothing in it except shrimp, butter, and black pepper. If you try to add anything else-herbs, spices, Worcestershire, whatever-you’ll spoil it for certain. It’s important to use fresh shrimp with their heads and shells on if you can find them. The tomalley inside the shrimp’s head, which is like the tomalley of a lobster, adds a real punch to the sauce in the pan. (However, if you can’t find fresh shrimp, frozen unpeeled shrimp with tails will make a dish that’s almost as delicious and better than almost any shrimp dish you could find in the average seafood restaurant.)
At first glance it seems that the recipe calls for too much black pepper, but you’ll discover later that it’s just right. The heat cooks out of it-well, sort of. Always open a fresh can of black pepper when making this dish so that it will be fully aromatic and pungent. The general rule for butter is one stick per pound of shrimp plus a stick for the pan.
Use a 16-20 count; pat shrimp dry and place in the bottom of a buttered baking dish, skillet or casserole. Drizzle with melted butter—one stick to one pound of shrimp—and top with excessive amounts of freshly ground black pepper. Place on the highest rack in your hottest oven for about 10 minutes (jly).
In April, 2000, the Allen Canning Company of Siloam Springs, Arkansas processed its last batch of “poke sallet” greens.
John Williams, the canning supervisor at Allen, said, “The decision to stop processing poke was primarily because of the difficulty of finding people interested in picking poke and bringing it to our buying locations.”
Poke processing was never a significant item in their mult-imillion-dollar enterprise, but Williams mentioned that one of the best markets for canned poke was southern California due to the Oakies.
Euell Gibbons lauds poke as “probably the best-known and most widely-used wild vegetable in America.” In Stalking the Wild Asparagus, Gibbons writes that Native Americans eagerly sought it and early explorers were unstinting in their praise of this “succulent potherb.”
“They carried seeds when they went back home and poke soon became a popular cultivated garden vegetable in southern Europe and North Africa, a position it still maintains. In America it is still a favorite green vegetable with many country people and the tender young sprouts, gathered from wild plants, often appear in vegetable markets, especially in the South.”
In the lean years before World War II, poke salad–like ramps–was one of the first edible wild herbs to appear in the spring, lending welcome addition to a winter’s sustenance diet of dried beans, cornbread, and salt pork .
The only drawback to poke salad is that it’s poisonous. The mature parts of the plant and the roots contain significant amounts of a violent but slow-acting emetic, phytolaccatoxin. Having said that, you’re probably wondering why in the hell anyone would even consider eating it, but prepared properly, poke salad is safe and delicious.
Harvest only the youngest, tenderest sprouts of poke, no more than a foot or so. Wash, stem, and trim. Add to a pot of water, bring to a boil, drain, rinse, return to pot with water, and bring to simmer with oil, a slit hot pepper pod, and a big pinch of sugar.
Drain and use much as you would spinach. Euell has a poke salad dip in his book. I like it with scrambled eggs and onion, and it’s wonderful in an omelette or a quiche.
If you live in the South, you know a hunter, and sooner or later you’re likely to find yourself with game in your kitchen.
Deer, duck, and dove are among the most typical, but the possibilities are only limited by state legislatures, and I have it on good authority–actually a stentorian chorus therof–that Mississippi’s version of this august body politic is subject to circumvention.
Because feral hogs have become very much a nuisance in Mississippi, I’m also given to understand that hunting the beasts is encouraged; the only red tape involved is permit fees. (“Cross my palm with silver.”) Pig season stretches from October to May, but that, too, is (again, from what I understand) loosely enforced.
So be advised: given a likely glut of hog carcasses, it’s a good bet that if you show the slightest interest in wild pork to anyone with a good gun, you’re liable to end up with a haunch of wild hog even if you don’t remember saying you wanted one at that kegger in Pelahatchie.
And, yes, I have a copy of Priscilla, Queen of the Desert on DVD, and yes, I know words to several Donna Summer songs, and during my salad days, I even once had a pair of Daisy Dukes (don’t say it). But unless you wear gear to bed, I am not what you would call delicate, much less fastidious, so when my buddy Raymond, a sure shot, showed up at my door with this huge haunch of meat dripping blood in his hands, I gratefully accepted it and sent him on his way with a jar of pear preserves and his promise that he’d be back the next day after work to take some of the cooked meat home.
Back in my college days I studied medieval literature, and the accounts of their gargantuan feasts, where great gobbets of meats were served and consumed with vast goblets of wine made a great impression, so the sight of this shoulder of boar sent a vicarious thrill through my little want-a-Garter mind. I longed to have an open hearth with a blazing fire and a turnspit dog to cook the meat evenly.
Alas and alack, I had no such fire, not even a place to build one in the yard, and besides, my snooty neighbors would look askance on me roasting meat on anything less than a designer grill, which left me with my trusty little gas oven (c. 1964).
First I washed the shoulder, which thankfully had been skinned but still had a generous sprinkling of stiff, short black hairs. I knew this wild meat had to be marinated, and for a long time, so I dragged a cooler out and there I placed the leg, which I’d salted ever-so-lightly, while I made the marinade. Not being one to waste wine, I chose to use a big can of pineapple juice and apple vinegar (4:1) with about a half-dozen freshly-squeezed oranges, two tablespoons pickling spices, several branches of fresh rosemary and threw in a Zatarain’s sack out of sheer habit.
I let this simmer for a while on the stove, then poured it on the meat, added enough water to cover, closed the lid and placed the cooler in a corner. After the leg had marinated for about 12 hours, I drained it, stabbed it in the meaty parts with a short, sharp knife and stuffed sliced cloves of garlic into the cuts. I then brushed it with a light oil (NOT olive oil), and dusted it with a mixture of salt and pepper (50/50). It went into the oven about 8 a.m. on a rack at 400 for about an hour, then I reduced the heat to about 300, and there it cooked for the rest of the day.
I took it out around 4 to cool, and when Raymond came by around 5:30, we carved it up, Raymond taking most of it as well as the bones for his dog Terry, who is a friend of mine as well. The meat was quite good, not gamey at all, and just as tender as it could be.
Buried deep in my album is a photograph from the hot summer of 1979, of the boys playing music on a flatbed trailer. We appear to be laying down some pretty hot licks, going for the big $100 purse in the band contest on the Oxford square. Old John Bradley is thumping the stand-up bass; Mr. Cragin Knox frails the banjo. Randy Cross, staring off into the flaw- less summer sky, is on rhythm guitar; the immortal L. W. Thomas is playing lead; and I am sawing on the fiddle.
Our faces are solemn masks, the de rigueur expression of the old-time string band. WOOR Radio is flashing us out over the airwaves; the shirt- sleeved judges lean on their elbows; and in the foreground Mr. Jack Cofield himself is snapping our picture as if we were very big dogs indeed. It is a satisfying image, for it fails to mention that we were not big dogs at all but mere dabblers in the music trade. Moreover, it omits the dubious harmonies we sent aloft that day to the old arched windows of city hall.
And to look at it you would never guess, any more than the “bored judges” or the listeners scattered on the green, that our faces-so cool, so self-possessed-are in fact rigid with fear, and in our hearts a secret voice bargains with God to only let us live through this set and we would never, never, never play in public again.
What, then, were we doing there? It was a question we often asked our-selves when the pressure, largely self-induced, was on. It was not really all that bad, playing music-we had our good days, even a triumph now and then. But there was always the suspicion that sooner or later the People Out Front would rise up in their scorn and drive us from the stage. hey never did, of course, and we lurked on the fringes of the business for years.
We were known by picturesque names-The Waterford Road, The Eighth of January, The Horse Stealers. Friends came and went: Uncle Frank Childrey and his Gibson mandolin; Gathal Runnells, a great fiddler; young Les Kerr and Mike Burduck, a fine bass player. We played all around, turning up like rented palms at parties and banquets and wedding receptions, even at wine-and-cheese affairs where our repertoire nearly always clashed with the decor. We worked the Watermelon Festivals in Water Valley, the Faulkner Conferences in Oxford, and Ole Miss pep rallies.
And always there were the taverns: Abbey’s Irish Rose, Cajun Fred’s, The Warehouse; all gone now but lively enough places once upon a time. In the taverns we met all the usual roadhouse foolishness. People grabbed at our microphones and spilled beer on our instruments. Combatants arrived at our feet in a spray of broken glass. It was a rare show that we didn’t get 10 requests for “Rocky Top,” a song we all hated and couldn’t play very well anyway.
But in our travels, we knew also the good bright sun, the faces of friends, pretty girls dancing, free drinks, and the smell of barbecue in the air. It was a colorful pastime, and there was nothing quite like walking into a job with an instrument case and having the public mistake you for a musician.
We fooled them for a long time, though we never amounted to much more than a bunch of boys playing music on a flatbed truck. We had none of the professional apparatus, like matching shirts or our own sound equipment, and our showmanship was… elemental, you might say (“Now it’s time for the boys to innerduce themselves,” L. W. would announce, “and we would turn and nod and shake hands with each other, and sometimes the People would get it and sometimes they wouldn’t.)
Yet in time we gained, to our everlasting astonishment, a following. Not just our girlfriends and cronies, understand, but people we never knew before. To the Ole Miss students we were a novelty beyond words, to the older folks perhaps the half-remembered voice of a simpler time. And in spite of our fears none of them ever seemed to care if we were very slick or not, if we broke strings or forgot the words. All they wanted was a joyful noise, and we could give them that. Through the old songs, we touched something solid and authentic in the heart that all of them could recognize, even if they didn’t know why.
And for ourselves – when we were rolling along and hanging on to the steady thumping of the bass, we were in high cotton indeed. So in the end it was worth it, and if we had to ask what we were doing up there, we need look no further than the music for an answer. We would do it all again, I think. And when the house lights came on for the last time, and the boys closed their cases and went away into the world, they took with them a long memory, and the old songs – to be broken out in the parlor now and then, or suddenly remembered in the ruin of night. And in my album the boys are captured forever, having a bad day but trying to do their best just the same.
We won the $100, by the way-not for being top band in the contest, but for being the only one to sign up. “That’s show biz,” as the feller said.
This recipe is the only one you’ll ever need. Many might consider the dark rum optional, but it’s essential; even if you’re a teetotaler, the alcohol burns off in the cooking, and good heavens, you’re bound to know someone with at least one bottle.
I like a mix of gold and dark raisins, and prefer salted pecans to walnuts. Like all great cakes, this one is best made the day before.
Mix thoroughly ¾ cup vegetable oil and ¾ cup warm buttermilk with ¾ cup white and ¾ cup light brown sugar (you don’t have to pack it). Set aside. Sift together 2 ½ cups plain flour, 2 teaspoons baking soda, 2 teaspoons each ground cinnamon and ground ginger, and a couple dashes of nutmeg.
Add half the dry ingredients to the oil/buttermilk mixture, and the rest alternately with 4 well-beaten eggs at room temperature. Add two cups grated carrots, about ¾ cup raisins, ¾ cup chopped nuts and a cup of drained crushed pineapple. Finish off with a tablespoon of vanilla extract and a generous slug of dark rum (okay, three ounces).
Pour batter into a Bundt or two 9 in. layer pans and bake at 375 until fragrant and springy. For the frosting, mix a pound of cream cheese and ½ stick butter at room temperature with powdered sugar to texture, a teaspoon almond extract and grated orange zests. Sprinkle with nuts.
In the 1930s, Harry J. Hoenselaar worked at a honey-glazed ham store in Detroit, handing out samples and teaching drugstore clerks how to slice hams for sandwiches. He had long since mastered knifing ham from the bone, but he knew there had to be a better way.
Then Harry had a dream, and with a tire jack, a pie tin, a washing machine motor, and a knife, he fashioned and patented the world’s first ham spiralizer. He later bought the Detroit store on Eight Mile Road in Detroit where he once worked from the owner’s widow in 1957.
This, the original Honey Baked Ham store, eventually spawned a company with 417 stores, from Southern California to New Hampshire. The busiest is in a suburb of Birmingham, Ala. After decades of familial wrangling and consolidation, the entire operation has landed in the lap of Linda van Rees, a granddaughter, who moved the company headquarters to Alpharetta, Georgia, in 2015.
Many people will bake a spiral-sliced ham, but it’s best bring the ham to room temperature, twist a steak knife around the small center bone, and follow the natural lines of the meat to cut smaller pieces for the table.
Cut slits in the slice, no less than four radiating from the middle, or it’ll buckle, and you don’t want that. Don’t use much grease in the skillet, either. Blister to singing; some people like slices blackened. If you don’t serve it on white bread, you’re going straight to hell.
