In Eudora Welty’s Losing Battles, this is the dish Beck Beecham brought to Granny Vaughn’s 90th birthday gathering. She brought it especially for her nephew, Jack, who escaped from Parchman to be home for the celebration. Welty claimed, “I always heard it was a Methodist dish.”
1 young chicken (about 4 lbs.)
6 small white onions
2 ounces bacon, cut in small cubes
2 1/2 tablespoons flour
1 tablespoon parsley, finely chopped
1/2 cup celery, finely chopped
3 hard-cooked eggs, sliced
Salt and pepper to taste
Pastry to cover a 9-inch pie
Boil the chicken in highly seasoned water and allow to cool in its broth. Separate the meat from skin and bones, leaving the chicken in large pieces. Boil the onions in salted water until tender, but not mushy, and drain. Fry the bacon until tender, without browning; remove from frying pan and set aside. In the remaining fat, cook the flour over very low heat for 3 minutes, then gradually stir in 21/2 cups of the broth in which the chicken was cooked. Add parsley, celery, salt and pepper, simmer for 6 minutes. Put half the quantity of bacon, half the chicken pieces, half the quantity of onions and half the quantity of eggs in the baking dish. Lay on the remaining pieces of chicken, add the rest of the other ingredients and pour the sauce over all. Cover with rich pie pastry, pressing down the edges with a fork. Brush with milk and make several slashes for the steam to escape. Bake in a hot oven (450° F) for 15 minutes, reduce heat to moderate (350° F) and bake 30 minutes longer. Serve at once with succotash.
Simply make a dough with one cup plain flour, one cup grated sharp cheddar and one stick of softened butter, add a little salt, a little white pepper, roll out, shape with a cookie cutter, and bake at 350 until nice and crisp, about 10-15 mins. Dust with a good, smoky paprika and enough cayenne thrown in to piss off the preacher.
Cut bread horizontally, brush with olive oil infused with an Italian-type herbal blend and layer with mozzarella, black olives, and finely-minced shallots. Assemble, brush crust with more of the oil and herbs, and bake in a moderate oven for until top is crisp and cheese is melted through. Cut into sticks and serve immediately.
Our freedom of worship brought many people to this country, and among the earliest were Jews who had endured centuries of barely tolerable hardships. Many Sephardic Jews settled in South Carolina, Georgia and Maryland well before the Civil War, and they brought with them their tradition of eating black-eyed peas at Rosh Hashana. In time, this custom spread to their New World neighbors who were already familiar with the bean (yes, a black-eyed pea is a bean) but doubtless confused as to why the Jews celebrated New Year so early and didn’t use a ham bone in their peas like everyone else did. Still, the tradition caught on and endured, one of the more evident examples of the South’s many-layered and multifaceted culinary heritage. This combination of peas and okra in a thickened, richly-seasoned stock with aromatic vegetables and tomatoes makes a comforting New Year dish.
Make a dark roux (the color of a beer bottle) with 3 tablespoons flour and 3 tablespoons vegetable oil. While the roux is still hot, add one large chopped onion, a chopped bell pepper, and about three stalks (with leaves) chopped celery stalks. Stir well, add 3 cloves minced garlic. Slowly add about a quart and a half of chicken broth. To this, add about six cups pre-cooked black-eyed peas (you can use dried, but I prefer the “fresh frozen” because, well, they’re just prettier; sue me), a 12-ounce sack of frozen sliced okra that has been rinsed in a strainer so it’s not so ropy, and a 14-ounce can of diced tomatoes, with juice. Stir in about a pound of cubed or sliced andouille or smoked sausage, or you can use ham if you like. Add a bay leaf, about 2 tablespoons of an Italian herbal mix, and let cook on low heat for about an hour. Adjust seasonings for the table, adding salt if necessary and pepper to taste. Serve over rice.
Toss chicken drums in vegetable oil lightly seasoned with black pepper, paprika, sage and salt. Grill or arrange alternately on a skillet and place on the top rack in a medium (300) oven for about an hour, turning once to brown evenly.
In the 1930s, Harry J. Hoenselaar worked at a honey-baked 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 honey-baked ham store where he once worked from the owner’s widow in 1957. Later, he divided its national territory into four parts and gave each one to a daughter. The original Honey Baked Ham store on Eight Mile Road in Detroit 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.
Spiral-cut hams comprise about 34 percent of all the ham sold in the United States. Most of the company’s hams come from pigs grown in the Ohio Valley, bred to have a specific amount of marbling. The hams are smoked over hardwood chips for 24 hours, then shipped whole to each store. Spiral cutting a whole ham takes just a few minutes; at the flagship Honey Baked Ham Company store in Alpharetta, Ga., cutters can process as many as 450 hams during the busy holiday seasons. Each sliced ham is then loaded onto a small metal stand, sprinkled with layers of sugar laced with a clove-scented spice mix, and then fired with a blow-torch, melting it into what becomes a crunch crust once cooled. The hams are loosely wrapped in a heavy foil that a clerk can easily pull back to allow a customer to inspect a ham before buying it.
Many people warm spiral-sliced hams, but that can lead to dryness. The best way to serve it is to let the ham come to room temperature, then use a butter knife to slice around the small center bone, and use the knife to follow the natural lines of the muscle for more manageable slices.
This remainder of Victorian Americana was a favorite of boomer moms. It’s a great, heady beverage for a cold afternoon or a rainy night, also good over ice.
4 big tea bags
3 quarts water
2 cups pineapple juice
1 cup orange juice
Juice of two lemons
3 cinnamon sticks
2 teaspoons whole cloves
Boil water, remove from heat, and immediately add the tea bags. Remove bags in EXACTLY five minutes or the tea will have a ‘bite’. Add other ingredients, and keep on a low heat for at least an hour before serving. This freezes easily.
This is a wonderful buffet item, particularly for an after-event gathering. While you could serve this with potatoes of some sort, a buttery linguini or fettuccine would be (I think) more appropriate, as would a nutty wild rice blend.
Drain, trim and cut one pound chicken livers into bite-size pieces. Sauté in butter with a sprinkling of black pepper until just done through; you want them pink, not overcooked. Set aside with liquid. In another pan, sauté in 3 tablespoons butter one clove of garlic, finely minced, two large minced shallots, and three ounces of mushrooms, thickly sliced. Sprinkle with two tablespoons of flour and mix well. Add one and a half to two cups of rich, flavorful beef stock to make a sauce, add about a half-cup or so good, full-bodied dry red wine, such as a Burgundy or Beaujolais, season with thyme and rosemary then reduce by a third or until thick and smooth. Add livers, mix well, salt to taste and finish with another jolt of wine and a pat of butter for gloss.
Use sturdy bread and a metal cutter. Eat the hole; there’s nothing else you can do with it. Lightly toast bread on both sides in a hot buttered pan, add a pat of butter in the center, and crack an egg into it. Cover to cook through. If you’re feeding several people, you can make these on a cookie sheet in a hot oven. Keep the seasonings simple: salt and black pepper with a dash of red.
While no battles of importance took place in Calhoun County, Mississippi, Leon Burgess, in his M.D.L. Stevens and Calhoun County, Mississippi offers Stevens’ account of a December skirmish in the northwest. The original story appeared in The Calhoun County Monitor on June 4, 1903.
In December, 1862, Gen. Grant’s army pressed back the Confederate army from Holly Springs to Coffeeville where after a sharp engagement Grant fell back to Water Valley, threw out a strong cordon of cavalry and encamped for the winter.
About Christmas a strong company of Kansas Jayhawkers invaded Calhoun County north of Schoona River, spending their fury in and about the village of Banner. They captured the few horses and mules remaining in the county, robbed every chicken roost and hen nest, stole turkeys, geese and ducks, and now and then they took a fat hog. In their rounds they confiscated a barrel of moonshine whiskey near the big rock at the head of Cowpen Creek. They drank freely, filled their canteens and came to Banner, where they took and destroyed everything in sight. In the afternoon they set out for Water Valley. Each marauder had his canteen full of “wild cat” and, tied in front and behind his saddle, a good lot of turkeys, geese, ducks and chickens, and a haversack full of eggs. They left Banner yelling like a mob of Hottentots, all full of wild cat whiskey; more than a hundred strong, the Federals insulted every old man they met and drove women and children from their homes.
A small squad of Willis’ Texas Cavalry was hanging around Grant’s army, watching every movement. They learned of the contemplated raid on Banner, followed in the of the Federal cavalry and kept a close eye on their movements. The Texans received into their ranks a few of the Calhoun boys at home on furloughs, armed with double-barreled shot guns and mounted on mules and horses. The company numbered about 20 of the battalion and 12 or 15 of the local boys. They saw from a distance the devastation of Banner and the surrounding country and saw that the Jayhawkers were tanking up on the “bust skull” whiskey and were preparing to leave for Water Valley. Willis, under the guidance of a friend, hosted his small band of braves in a narrow valley were the horses were tied and the boys were concealed on the crest of a narrow ridge about 60 yards from the road that ran up a narrow hollow west of Gore’s Branch 5 or 6 miles from Banner.
On came the drunken Federal mob, more than a hundred strong, singing, cursing and looting, all bent on reaching Water Valley with their booty. They crossed Gore’s Branch, the headwaters of Long Persimmon Creek, and moved up the road running parallel with the long ridge. When the Federal cavalry had filled the road at the foot of the ridge, Willis gave the command to fire. Sheet of flames leapt from 30 guns; volley after volley was poured into the panic-stricken Federal ranks. Horses and riders were piled promiscuously on the road.
The Rebel boys rushed down the hill and captured men, horses, turkeys, ducks, chickens and canteens half full of mountain dew. They mounted and followed in hot pursuit of the fleeing Federals. Down by Trusty’s and Tatum’s they charged the retreating Jayhawkers, killing and capturing men and horses; their charge to Tuckalofa Creek was a race for life. The next day a regiment of Federal cavalry came out and buried the dead and cared for the wounded. No estimate on killed or wounded.