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Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens & Whole Hog Barbecue (American Palate) Hardcover – May 14, 2011
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Top Customer Reviews
WESTERN NORTH CAOLINA CHICKEN AND DUMPLINS. When you make Chicken Pastry, you boil the HEN, or Fryer with lots of onions, celery, and add CHICKEN BASE [ANNE'S CHICKEN BASE MADE IN AYDEN, N.C.] TO GIVE MORE FAVLORE. YOU TAKE OUT THE HEN AFTER IT HAS BEEN COOKED OR FALLING OFF THE BONE. DRAIN THE BROTH BEFORE YOU MAKE THE PASTRY. TO MAKE THE PASTRY: MIX UP PLAN FLOUR, SALT, BAKING POWDER, WITH EITHER
1/2 CUP MILK AND 1/2 CUP BROTH, OR 1 CUP BROTH. MADE A DOUGH, THEN ROLL OUT THE DOUGH UNTIL VERY THIN CUT INTO STRIPS OR SQUARES AND PUT THE DOUGH INTO SLOWELY BOILING BROTH, LET THAT COOK ABOUT 5 MINUTES, THEN PUSH IT DOWN AND ADD THE NEXT ROW OF DOUGH. While the dough is cooking, CUT THE MEAT OFF THE CHICKEN , after you have cooked all the dough, put the CHICKEN en back into the pot and cook a few minutes more. You can add a can or a box or 1/2 box of frozen baby green peas,. In addition, you can add carrots cut up two or three inch pieces before you take out the chicken.
OR YOU CAN PURCASE A BOX OF ANNE'S DUMPLINES OR ANY OTHER BRAND OF FROZEN DOUGHT THAT HAS BEEN PREPARED SO ALL YOU DO IS PLACE THE PASTRY DOUGH INTO THE POT AS DIRECTORED. COOK THE PASTRY LONGER THAN THE PACKAGES TELLS YOU.
I DID NOT GO BACK AND READ THIS SO IF THERE ARE IN ERRORS, SO BE IT.
Written by Coco (John's wife)
Most Recent Customer Reviews
If you love Southern food or just Southern culture in general this is a great book. The recipes are some of the truly old ways to cook food from the south. Read morePublished 4 months ago by Robert E Johnson
Interesting history but not healthful by todays' standards! Lots of good stories though.Published 24 months ago by Betty B. Commanday
Almost NO history of the foods used in each receipt. VERY disappointing. Standard common recipes, nice format though. Nicely illustratedPublished on January 7, 2014 by Maine rose