Associated Products

articles,recipes, seasonal, geographical, old traditional ethnic recipes, appetizers, entree's, side dishes, casseroles, soups, breads and desserts.

Subscribe Now: Feed Icon

Blog Flux

Blog Directory by Blog Flux

Wednesday, February 24, 2010

The Pawpaw

A Pawpaw, is a large oblong fruit that is found on a shrub or small tree with large leaves, that grow in small clumps and usually range in height from 6 1/2 to 40 ft. The PawPaw tree is native to North America, and the fruit is the largest edible fruit of any fruit tree native to this continent. The fruit is a large edible berry, approx 2 to 6 1/2 inches long and 1 1/4 to 2 3/4 inches across, weighing up to 1 pound 1 1/2 ounces with numerous seeds; when unripe the color is green then it turns to yellow or brown as it matures. It has a flavor similar to both banana and mango, varying significantly by cultivation; and has more protein than most fruits. PawPaw trees are found in well drained deep fertile bottom land and hilly upland habitats. Pawpaw is in the same family as the custard-apple, cherimoya, sweetsop, ylang-ylang and soursop, it is the only member of this family not confined to the tropics.

The name pawpaw, could have derived from the Spanish word papaya, perhaps because of the superficial similarity of their fruit. The Pawpaw has numerous other common names some are local; such as: West Virginia banana, Kansas banana, Indiana (Hoosier) banana, prairie banana, Kentucky banana, the poor man's banana, Michigan banana, Missouri Banana, and Ozark banana.

Chilled pawpaw fruit was a favorite dessert of George Washington, and Thomas Jefferson was certainly familiar with it as he planted it at Monticello. The Ohio Pawpaw Growers' Association lobbied for the pawpaw to be the Ohio state native fruit in 2006; which was made official in 2009.

The pawpaw fruit is quite popular, but its shelf life is almost non-existent, because it ripens to the point of fermentation very quickly. The shipping and storage problem has largely been addressed by freezing. Some people who wish to preserve the fruit for future use do so by dehydration, making it into jams or jellies, or pressure canning by using the numerical values for bananas. In Southern West Virginia pawpaws are made into a native version of banana nut cake or fruit cake. They are also baked inside canning jars, with the lids heat-sealed to keep the food for at least one year.

The pulp of the pawpaw can be used in baked desserts, fresh pawpaw drink or drink mixtures (pawpaw, pineapple, banana, lime, lemon and orange tea mix), and it is known that people have used it to make country wine. In many recipes calling for bananas, the same amount of pawpaw can be used in the place of bananas.

NOTE: The community of PawPaw Michigan, was named after the river, which was named after the fruit.

Here are some delicious recipes made with pawpaws for you to try. Enjoy.


Pawpaw Cream Pie

Serves 6 to 8.

3/4 c. sugar
1/3 c. flour or 1/4 c. cornstarch
3 egg yolks, slightly beaten
1 c. milk
1 c. light cream
1 c. pureed pawpaw pulp
3 egg whites
3 Tbsp. sugar
pinch of salt
1 baked 9-inch pastry shell

Combine sugar and flour or cornstarch. Add the beaten egg yolks, milk, and cream.
Mix well and add pawpaw pulp. Cook and stir constantly over low heat until thickened. Cool.

Make a meringue by beating the egg whites stiff with 3 Tbsp. sugar and a pinch of salt.
Pour custard into a baked pastry shell and cover with meringue.
Bake in a moderate oven (350° F) for 12 minutes or until meringue is browned.


Pawpaw Nut Cake

1 3/4 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1 Tbsp. lemon juice
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. pureed pawpaw pulp
1/2 c. chopped pecans or hickory nuts
3 egg whites, beaten stiff

Sift first four dry ingredients together.
Combine milk and lemon juice and set aside to sour.
Cream shortening, add sugar gradually, and beat until fluffy.
Beat in eggs, one at a time. Add vanilla.
Then add dry ingredients alternately with pawpaw puree and soured milk.
Fold in the beaten egg whites and the chopped nuts.
Pour into two lightly greased and floured 9-inch layer cake pans.
Bake in a moderate oven (350°F) 35 to 40 minutes. Frost with:

Lemon Butter Frosting

1/2 c. butter
1 Tbsp. lemon juice
grated lemon rind
1 lb. confectioners' sugar
6 Tbsp. cream (approximately)

Cream the butter until fluffy, using an electric mixer.
Blend in the lemon juice and a small amount of grated lemon rind.
Add the confectioners' sugar gradually along with enough cream to make a
frosting of the right spreading consistency.
Run the beaters long enough to make the frosting very fluffy.
Garnish the top of the frosted cake with a grating of lemon rind.


Pawpaw Preserves

12 pawpaws (about 5 lbs)
2 c. water
3/4 c. sugar
1 lemon
1 orange

Peel pawpaws. Put in kettle with water, without removing seeds. Boil until soft, then put through a sieve.
Add sugar and juice of orange and lemon. Boil until thick. Grated rind of orange or lemon may be added. Put in sterilized jars and seal.

Wednesday, February 17, 2010

The Chuck-Wagon

A chuck-wagon was a wagon that carried food and cooking equipment on the prairies of the United States and Canada. They would form a part of a wagon train of settlers, or feed workers like cowboys or loggers. It was common for the person that was in control of the chuck-wagon usually called "cookie" to be second only to the "trail boss" on a cattle drive. The cookie would often act as cook, barber, dentist, and banker.

While some form of mobile kitchens had existed for generations, the invention of the chuck- wagon is attributed to Charles Goodnight, a Texas rancher who introduced the concept in 1866. Chuck was then a slang term for food. Chuck wagon food included easy-to-preserve items like beans and salted meats, coffee, and sourdough biscuits. Food would also be gathered en route. In Texas, it is said, and nobody knows who said it, that Chile Peppers were planted along the cattle trails to serve for future use.

There is an organization called, The American Chuck-wagon Association that is dedicated to the preservation of the heritage of the chuck wagon. Its members participate in chuck-wagon cook-offs throughout much of the US. Through these events, the members educate the public on the history and traditions surrounding the chuck-wagon.

At a chuck wagon cook off, each wagon is judged on the authenticity of the wagon. Wagons must be in sound drivable condition, with equipment and construction available in the late 1800s. Contents of the chuck-box, including utensils, must also match what would have been used during the era. Wagons are also judged on the attire of their cooks. A typical chuck-wagon cook-off is composed of 5 food categories: Meat (usually chicken-fried steak), Beans (pinto), Bread (sourdough or yeast), Dessert (usually peach cobbler), and potatoes. A team of judges evaluates the entries from each wagon, giving each a score. Once scores are tabulated, prizes are awarded to the top wagons.

One of the most famous chuck wagon cook-offs is the Lincoln County Cowboy Symposium. Held annually for nearly 20 years, this event attracts thousands to Ruidoso, New Mexico.

Among the few chuck-wagon cook-offs east of the Mississippi River, one takes place during Saddle Up each February in Pigeon Forge, Tennessee. Held just outside Great Smoky Mountains National Park, Saddle-up also features a cowboy symphony and cowboy church services over a four-day period.

Chuck-wagon racing is an event at some rodeos mainly in Western Canada such as the Calgary Stampede. Chuck-wagon races were held from 1952 until 1998 at Cheyenne Frontier Days, one of America's biggest rodeos. There are a few professional chuck-wagon racing circuits that operate in North America with the premiere circuit being run by the World Professional Chuck- wagon Association (WPCA) based in Calgary, Alberta. A yearly chuck-wagon race event is still held in Clinton, Arkansas.

Chuck-wagons are raced around a figure eight barrel obstacle course, and the stove and tent poles within the wagon must not be lost. The racing team also has from two to four "outriders" who load the stove and tent poles at the start and must finish the race with the chuck-wagon. Many such races are held each year in Western Canadian cities and towns.

Try these recipes. Enjoy.


Dakota Fried Tomatoes

6 large green tomatoes
Salt and Pepper
3 cups flour
1 cup cream or milk
1 Tbsp flour
1 Tbsp butter or margarine, melted
1/2 tsp salt
1/4 tsp pepper

Slice the green tomatoes very thin and salt and pepper each slice liberally. Then dip these slices in flour until each is thickly covered. Deep fry in hot oil until nicely browned. Draining the fried slices on brown paper. When all the slices are fried and drained, empty the skillet of excess cooking oil. Now put in the cream or milk. Add 1 Tbsp. flour to thicken. Stir in the butter, salt & pepper. Blend well. Place the fried tomatoes in a bowl and pour this mixture over them. Or place mixture in separate bowl, and spoon on as desired. Serve immediately.


Dutch Oven Beans

1-1/2 cups dried pinto beans
1 ham hock or 1/2 cup diced ham
2 tablespooons diced onion
1 clove garlic
3/4 teaspoon salt
1/2 teaspoon black pepper or to taste
1 16-ounce can stewed tomatoes
1/2 cup of brown sugar or 1-1/2 teaspoons molasses

Sort through beans; discard any small stones or bad beans. Rinse beans; cover with water and soak over night. The next day, drain and rinse beans. Place in Dutch oven or crockpot; cover beans with water. Add ham. Cook uncovered, over medium heat, about 2 hours, add water if necessary.

Stir in onions, whole garlic clove, mustard, salt and pepper, cook another 45 minutes, adding water as necessary to keep beans moist. Bring to boil; stir in tomatoes and sugar or molasses and cook for another 5 minutes. This recipe can be doubled.

TOMATOES AND RICE
1 cup rice
1 can tomatoes
1 tablespoon minced onions
1 teaspoon garlic powder
Salt and pepper to taste

Place all the ingredients in a pot and add about 2 cups water; put on the fire, bring to a boil, stirring frequently until the rice is soft.

Desserts

PEACH COBBLER

This is best prepared in a Dutch oven so it can be baked—or bake it in an oven at about 350 degrees until done. If a commercial biscuit mix is used, then follow the directions on the box.

2 large cans of peaches
Cinnamon to taste
1 teaspoon vanilla
Sugar, if needed
Crust
2 cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
¼ cup butter
2/3 cup canned milk

Melt a little butter in the bottom of a Dutch oven; then pour the peaches in and add the cinnamon and sugar.

In a mixing bowl, put the flour, sugar, baking powder, and salt. Mix it all together, then add the butter—either melt the butter or put it in cold and mix it into the flour, just as if preparing biscuits—then add the milk and stir into the dry ingredients to form a soft ball.
The dough can then be dropped on the peaches in small balls like dumplings, or rolled out in a thin sheet and laid over the top. Sprinkle a little sugar and cinnamon over the dough. Cover and bake in the fire for about 30 to 45 minutes—but it is wise to lift the lid occasionally to check on the progress.
Note:
other spices can be used, if available.

SPOTTED PUP

This is a great dessert for any meal and so easy to prepare.

1 cup rice
Handful of raisins
¼ cup molasses or sugar
Cinnamon to taste
1 tablespoon vanilla

Put everything in the pot and bring to a boil; stir frequently until water is absorbed by the rice. Good by itself or add a topping.

Wednesday, February 10, 2010

Prairie Chicken & Dumpling Stew

A Prairie chicken is a small pale yellow-brown bird, with bars of gray and black, about 17 inches long, with short, rounded, dark tail.
It is found in the plains from southern Canada to northern Texas, and in coastal areas of Texas and Florida. Prairie chickens, are North American game birds of the grouse family. Prairie chicken was abundant in America’s Heartland, and made a great soup or stew, especially when mixed with fresh spring or winter vegetables. This recipe is particularly good in the fall or winter and can be prepared with game birds as well. Enjoy.

Prairie Chicken & Dumpling Stew
PREP TIME: 1 1/2 Hours
SERVES: 8

3 cups chicken meat, diced
1/2 cup butter
2 cups diced onions
2 cups sliced celery
1/2 cup flour
1 quart chicken stock
2 cups sliced carrots
2 cups diced potatoes
2 cups biscuit mix
1 tsp salt
1 tsp black pepper

NOTE: Prepare 2 cups of biscuit mix such as Bisquick, according to package directions.
Once biscuit dough is formed, place in a bowl, cover with clear wrap and set aside.

In a 7-quart cast iron Dutch oven, (or what ever big pan you have) melt butter over medium-high heat. Add chicken and saute 5-10 minutes until cooked and lightly browned. Add onions and celery. Saute until vegetables are wilted, approximately 3-5 minutes. Sprinkle in flour,and blend well into the vegetable mixture. Add chicken stock one ladle at a time, until all is incorporated. Bring mixture to a rolling boil and reduce heat to simmer. Add carrots and potatoes. Continue to cook 10-15 minutes. Season mixture to taste using salt and pepper. Spoon the biscuit mix into the pot in the shape of dumplings. Cover and cook approximately 1 hour. Serve in a soup bowl with a generous amount of the vegetables and a couple of the dumplings.

Thursday, February 4, 2010

Advantages To Cooking With A Slow Cooker

Some foods do not take well to boiling. In particular, cheaper cuts of meat with connective tissue and lean muscle fiber, are suitable for stewing, and tastier than stews using expensive cuts; but if they are cooked for a short time, the connective tissue and hard-worked muscles will be tough and gristly. Long boiling will dissolve the connective tissue, but the muscle will be dry and tough. Long slow cooking (simmering) will soften the connective tissue without toughening the muscle. Boiling dissolves the connective tissue and enriches and thickens the cooking liquid; slow cooking leaves the gelatinous tissue in the meat, so that it may be advantageous to start with a richer liquid.

Even with foods that do not suffer from boiling, the temperature in a slow cooker is low enough, to avoid badly overcooking food even if cooked for far longer than necessary. However, success does depend to some extent on timing, as in all cooking. Meat will become nearly tasteless if overcooked. The long cooking time can be an advantage: food can be set to slow-cook before leaving for a day's work, and will be ready on return; an inexpensive timer can also be used if necessary.

Because they stay warm for a long time, slow cookers are becoming more and more useful for potlucks and other social meals. To cater to this use, many companies now offer methods of sealing the lid on during transport (normally with elastic bands or clamps) to prevent the contents from spilling. Cooking the meal in a single pot reduces wash up time, and the low cooking temperature and glazed pot make cleaning it very easy.


Recipes intended for other cooking methods, must be modified for slow cookers. Often water must be decreased, as ordinary cooking at higher temperatures requires enough liquid to allow for evaporation, while slow cookers prevent vapor loss. Some slow cookers are supplied with recipe booklets; many slow cooker recipes can be found in cookbooks and on the Internet. Some cookbooks provide recipes for making complete dishes in a slow cooker using fewer than five ingredients, while others treat the slow cooker as a serious piece of culinary equipment capable of producing gourmet meals.

With some experience, timing and recipe adjustments can be successfully made for many recipes not originally intended for these cookers. The long moist nature of the cooking method gives good results with cheap (and tough) cuts of meat. If excessive liquid is present at the end of cooking, it can be reduced and concentrated by rapid boiling in a saucepan. Here is a good slow cooker recipe. Enjoy.


CROCKPOT 'BAKED' POTATO SOUP

6 large russet potatoes, peeled and cut into 1/2-inch cubes (about 3 3/4 lbs)
1 large onion, chopped (about 1 1/2 cups)
3 (14-oz) cans chicken broth with roasted garlic
1/4 cup butter
2 1/2 tsp. salt
1 1/4 tsp. freshly ground pepper

1 cup whipping cream or half-and-half

1 cup (4 oz) shredded sharp Cheddar cheese

3 Tbsp. chopped fresh chives

1 (8-oz) container sour cream (optional)
4 bacon slices, cooked and crumbled,
Shredded Cheddar cheese

1. Combine first 6 ingredients in a 5-qt slow cooker.

2. Cover and cook on HIGH 4 hours OR on LOW 8 hours until potatoes are tender.


3. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened.
Stir in whipping cream, cheese and chives. Top with sour cream if desired and sprinkle with bacon and Cheddar cheese before serving. Makes 12 cups.

NOTE: You can Reduce the fat in this soup by using fat free half-and-half along with reduced fat cheese and sour cream.

Food News

Blog Flux

Food/drink blogs

Bloggernity

blog search directory

Bloggapedia

Blog Directory

About Me

My photo
I am a retired father and grandfather. I am retired from TRW Kelsey Hayes after 37 years of service. I enjoy collecting recipes,cooking,playing guitar and playing golf as a hobby.