Mountain Fried Rabbit
2 young rabbits, washed and dressed
2 beaten egg yokes
3 cups of milk
1 1/4 cups of flour
1 teaspoon of salt
1/2 cup of shortening
Dry the rabbits and cut into several
pieces. Combine the egg yolks and 1 cup of milk and
gradually add 1 cup of the
flour, then add the salt and beat until smooth. Dip rabbit pieces into
the batter and fry in
hot fat until brown, or about 15 minutes. Reduce the heat and continue
cooking until tender, about
30 to 40 minutes, turning frequently. To make gravy add the remaining
flour to fat in pan,
gradually add the remaining milk and stirring constantly, heat to boiling
and season to taste with
salt and black pepper. Pour over the pieces of rabbit.
1 frying chicken cut in pieces
2 teaspoons of sugar
1/4 cup of butter
1/8 teaspoon of red pepper flakes
1 teaspoon of salt
1 teaspoon of black pepper
3/4 tablespoon of dry mustard
1 teaspoon of chili powder
2 tablespoons of vinegar
1/2 teaspoon of Tabasco sauce
1 teaspoon of Worcestershire sauce
1 cup of water
1 tablespoon of chopped onion
1 clove of garlic, minced
Salt the chicken, brown in butter and
put in a roasting pan. Mix the rest of the ingredients
together in a pot and cook
over medium heat for 4 to 5 minutes. Pour over the chicken and
bake,
basting often in a 325 degree oven for 1 1/2 hours.
Blue Ridge Mountain
Pot Roast
3-5 pound chuck roast
3 tablespoons of flour
2 tablespoons vegetable oil
Roll roast in the flour and brown in
the vegetable oil in a large pot. Then stir in:
1 3/4 cups of beef broth
1/4 teaspoon of peppercorns
1 teaspoon of salt
2 bay leaves
Bring this to a boil and reduce the
heat to low and simmer
covered for 2 hours. Then
add:
2 pounds of potatoes, pared and
quartered
1 cup of sliced celery
2 cups of sliced carrots
1 pound of peeled white onions
If needed, put in more water or broth
to cover the vegetables and cook for 1 more hour or until
vegetables are tender. Put meat
and vegetables onto a hot platter and sprinkle with parsley.
Pour off drippings and thicken with enough flour to make
gravy.
Southern Style Pork
Roast
3/4 teaspoon of salt, divided
1/2 teaspoon of black pepper, divided
2 1/2 pounds of pork loin roast
1/2 cup of flour
1/4 cup of melted butter
2 tablespoons of oil
1 medium onion, chipped
4 carrots cut into short pieces
4 medium potatoes, peeled and cut in
half
Rub 1/2 teaspoon of the salt and 1/4
teaspoon of the black
pepper on the roast and
dredge the roast in the flour. Brown the roast on all sides in butter and
oil in a deep, large
cast iron skillet. Remove the roast from the skillet and drain. Cook the
onion in the skillet with
the drippings until tender and place the roast over the onions. Add the
carrots and potatoes and
sprinkle the remaining salt and pepper over the vegetables. Cover
the skillet and bake at
350 degrees for about 1 1/2 hours. Place the roast on a serving dish
and place the vegetables
around it. Slice and serve.
Old Timey Chicken “N’
Dumplings
1 Whole chicken
Salt and Black Pepper
Cut the chicken up into quarters and
place in a pot and cover with water. Simmer the chicken
until tender. When the
chicken is tender, add the salt and black pepper to taste. You can leave
the bones in or take the
meat off the bone; it’s entirely up to you.
To make the dumplings:
Ingredients:
2 cups of flour
3 tablespoons of baking powder
1 teaspoon of salt
3 tablespoons of lard or shortening
1 egg, beaten well
1 cup of whole milk
Sift together the flour, baking
powder, and the salt. Cut in the lard or shortening and mix in the
egg and milk. Drop the
dumplings by spoonfuls into the pot of chicken and broth and cook for
15 minutes or until
the dumplings are done.