White Bar Be Que Sauce, Pulled Pork Roast, Pepper Corn Bread

I cooked a pork roast this afternoon while baking some banana nut bread and a bananna cake. I bought about 12 ripe bananas in the grocery. Wade has been asking for some banana bread so I made several small loaves. I thought they would be nice for gifts for neighbors and friends. 

The cake I have never made before. I will blog about that when I finish it. It's another really old recipe that I found in a 1931 edition of The Boston Cooking School Cookbook, by Fannie Farmer. I am making a few changes based on ingredients I have.

I am posting the recipes for the pulled pork roast and our favorite pepper cornbread and the white sauce. I have been trying to cook in a way that will stretch our dollars as far as they will go. This roast will probably make 4 to 5 meals for us.  We will have bar be que sandwiches, and pulled pork soft tacos with salsa and quacamole, and I will use the stock from cooking the roast to make mushroom soup. 

The cornbread is great with soups! Or by it's self. Cornbread has always been my favorite. Granny used to laugh because for a snack I would ask for cornbread and iced tea! I will share her fried cornbread recipe with you soon in another blog. My cousin Niki and I could eat fried cornbread and collards until we turned green! I have a cute story to tell about Tricia, who loves collards as much as Niki!  This pepper cornbread recipe is baked.


Try these recipes if you haven't already. I posted them earlier in August or September.  They are really good!



White Bar Be Que Sauce

1 1/2 cup mayonnaise

3/4 cup apple cider vinegar

1 lemon, juiced

1 teaspoon cracked black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper

½ cup sour cream

Mix all with a wisk and refrigerate for about an hour before you serve it.  Store in refrigerator in an air tight container up to a week.

Pulled Pork Roast

Rub

1 ½ tsp paprika

2 tsp black pepper

1 tsp cayenne pepper

1 tsp dried thyme

1/2 tsp garlic powder

½ tsp onion powder

½ tsp salt

5 to 7 lb. pork butt shoulder roast

Directions:

In large pot with lid combine:

2 stalks Chopped celery

½ Vidalia onion rough chop

Combine spices in bowl when mixed

Spoon onto roast and rub in thoroughly on each side

Place Roast with rub in pot with celery and onion and cover with water. Place fatty side up in pot.

Bring to a boil. Cover with lid and reduce heat to medium low.

Cook for 4 to 5 hours until tender.

Pull, slice or chop to serve. Serve with barbeque sauce on buns

Pepper Cornbread

1/2 cup plain white cornmeal
1/2 cup yellow cornmeal
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegtable oil
2 eggs slightly beaten
1 medium onion chopped fine
1 cup buttermilk
1 small can cream corn
1 small can chopped green chiles
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1 tablespoon butter


Preheat oven to 425 degrees. 
Mix meal soda and salt in a bowl. Add oil, eggs, sour cream, onion, buttermilk, corn and chile peppers. Mix well.


In a well seasoned iron skillet place 1 tablespoon of butter. Place the skillet in the oven and allow the butter to melt and skillet to heat. Remove skillet make sure butter covers the bottom. Pour half of the
mix into skillet. Layer 1/2 of the cheese and then pour the remaining mix and layer the remaining cheese on top. Bake at 425 for about 25- 30 mins.


Remove from oven let stand for 5 mins. serve hot with butter. Serves 6 to 8.


Preheating skillet will give you a crisp crust on the bottom.


You can use all white cornmeal or all yellow cornmeal. Do not use a cornmeal mix. You want plain cornmeal. I like the texture the yellow cornmeal adds. The original recipe called for all white cornmeal.

Sanders Holland



I am wondering if this could be Sanders and Millie Kirkland Holland. Sanders was killed in 1863. He and Millie had 4 children. There are only 3 children here. Morgan my great grandfather was their youngest child.  Or this could be Morgan and his first wife, Elsie Kirkland.





This is Morgan and his second wife Emma McInnis



I don't know who this is either. I am thinkig it may be one of Morgan's brothers.

This looks like Morgn

Morgans Children

Cookies

I am not the worlds biggest fruit cake lover! But these cookies are delicious.

To My Children

This is a scan of a verse my Mom has framed in her home. Thought you might like to see it. Be sure to zoom in on it. In small writing a bible verse is referenced under each line. I'm so thankful for my family.

I have been researching our family tree now for almost a year. So far I have found information about some of my great great grandparents. They were all very strong, in body, mind and spirit. I know now that my paternal great great grandfather, Sanders Sane Holland, was killed in the civil war in 1863 in Virgina. I don't know which battle or where he was buried, or if he was buried......If anyone has any information about research you may have done on civil war casualties, that might help me, plese let me know.  

Thanks, Kaye

Madrid Methodist Church Cookbook



Madrid Methodist Church Founded 1850. Current building constructed in 1903.

Madrid Methodist Church has a new recipe book. There are some really good southern home cooks that contributed their family favorites. The books are for sale for 10.00 plus 3.00 shipping per book. If you would like to have one, please send a check or money order payable to Madrid Methodist Church,  Include your name, address and zip code. Mail to:  K. Everett 311 Summit Drive Destin, Fl. 32541.  The proceeds of the sale will be used to replace the cushions on the antique pews in the church, and go towards maintenance of the 107 year old structure.

If you are local to the Dothan area or Destin,  just send me a note on facebook or this site and I will deliver to you.

Thanks for your interest. I am sure you will enjoy this cookbook.

Date Balls, Mound Candy, Peanut Chow Mein Candy

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Some More Candy recipes from Granny.

This recipe is very much like the Martha Washington Candy recipe. Almonds would be good instead of pecans.

Sock It To Me Cake, Milky Way Cake

These recipes are from Granny's box of recipes.

Another good tube pan recipe.

Granny liked this recipe.  It is delicious!

Mother and I were talking about products that she uses that she will accept no substitution for. Yes she is picky!

1.  Duncan Hines Butter Cake Mix

2. Philadelphia Cream Cheese

3. J. T. Pollard Cornmeal, a local company that is the very best. We like extra fine grind.

4. Pillsbury plain and self rising flour

5. Crisco Oil and Shortening

6. Kraft mayonaise

7. Swans Down Cake Flour

8. Arm and Hammer Baking Soda

9. Clabber Girl baking powder

10. Argo corn starch

Family Tree Holland/Kirkland

Yesterday my Mother gave me a little more information on the Holland family tree. Previously I told you about Morgan and Emma. Emma was Morgan's second wife. His first wife was Elsie Kirkland. After her death Morgan married Emma. I dont' know yet why Elsie died. She still has a grand daughter alive that I am going to visit soon.
Morgan's mother was Elsie, "Millie" Kirkland from Abbeville, Al. His father was Sanders Sane Holland. They had five children, Morgan was the youngest. Sanders was killed in the Civil War in battle in Virginia. Millie moved in with her father, Josiah Kirkland with the children. Sanders was buried in Va. and Millie is buried in Abbeville in Piney Grove Cemetary. I plan to go there as soon as possible. There is a good resource of information available on the early residents of Henry County.
The information Mother gave me traced the Kirkland family lineage back to the early 1700's to Benjamin Kirkland, in South Carolina. Benjamin married full blooded Cherokee named Aueclye. They had one son named Moses.
I will get more of this information together and pass it on to you in better form. I was excited to find this. Hopefully I will come across some more pictures too.

Martha Washington Candy

This is a favorite recipe from Granny's box.....the orginal is hard to read and no details so I am going to retype it for you.

Martha Washington Candy

4 tablespoons butter melted
1 can (14 oz.) condensed milk
2 1 lb boxes confectioner sugar
2 quarts pecans chopped fine
1 8 oz. can coconut
1 teaspoon vanilla
2 6oz. packages semi sweet chcolate
3/4 block parafin wax

Mix melted butter and milk, add sugar and mix well. Add nuts, coconut and vanilla mix well. Use your hands for this! Then roll into small quarter size balls. Lay on a cookie sheet and refrigerate for about 2 hours.
Lay out enough wax paper to lay the balls on when coated with chocolate. 
In the top of a double boiler melt parafin and chocolate. Turn stove off. Working quickly using a tooth pick dip the candy balls in the chocolate and lay on wax paper to harden. Be sure to keep the parafin/chocolate in the double boiler. The chocolate will harden quickly when removed from heat!
Store in air tight container layered with wax paper.
This candy should keep in air tight container for up to 2 weeks.

Bob Holland holding baby raccoon.

Granny loved this candy and so did we!  It's easy to make try it! Happy Holidays. If anyone has a recipe in mind they would like to have just let me know and I will post it as soon as possible. Also if anyone has a favorite memory they would like to share write or call me. I will be happy to post it for everyone. That's why I started this blog! Love you guys. :)

Granny's newspaper clippings.....Contentment

I found this poem "Contentment" In a big box of newspaper clippings that Granny saved. I have been busy scanning many of them to share with you. This one is sweet and I know it touched her heart and made her smile.

Clippings from the newspaper Granny saved.

Marie Holland in 4 H

Theresa Holland in Miss Cottonwood Beauty Pagent

Kenneth Childree is Granny's cousin. Kenneth's mother was my Granny's Aunt. Rosa Lee, Kenneth's mother, was 3 years older than Granny. Rosa Lee's mother died when she was a baby and Alli B., Grannys mother, Rosa Lee's sister took Rosa Lee to raise with her children. So Rosa Lee, and Luvern, my Granny were more like sisters. They were very close all their lives.



Allie B. English, Jesse E. English,father, Effie Mae standing next, Lula Anderson English seated Alma standing next to Lula, Ruby in front of Jesse and Anderson is in Lula's lap. Anderson was born in 1912 and he looks to be around 1 year old so we are guessing that this was taken around 1913. Rosa Lee was not born when this picture was taken.



This is Kenneth as a toddler with his mother and father Rosa Lee and Tullie Childree.



This is Alli B. with her grandchildren. Standing left is my father, Doyle, his brother Bob is on the car and his cousin Faye is standing.

  

We are not sure who this is. Alli B. had a sister, Effie Mae, who died when she was about 21 years old. This may be her.
If  any one knows let me know.








 


 


 

Candy Recipes

I am posting two recipes from Granny's box. I have been in Alabama at the farm for the past week. I have many many things to post and stories to tell you about but I have been too busy to write. Stay tuned though it's coming.......

Chicken and Dumplings using Tortillas..

In an earlier post I told you about Aunt Bertha's wonderful Chicken and Dumplings. I have to tell you the easier version for dumplings that we use most often.

Cook the chicken in boiling water with salt, pepper, 3 stalks celery chopped and 1 small onion chopped. When tender remove from the water and let cool. Remove from bone and chop.
Use flour tortillas and cut them into strips.Add about 1 1/2 cups chopped chicken back to water. Bring the water you cooked the chicken to a level of a little over half the pot. Bring to a boil and lay the sliced tortillas on top of the water, one at a time. When you have them all in the pot do not stir. Take the back of your spoon and push the tortillas down into the broth and turn the burner off and cover with lid. Do not stir.   That's very important. Serve immediately with dressing and giblet gravy.

Sweet Potato Crunch



We have some fine Quarter Horses for sell. These are some of the stud horses during exercise.

 I came home to the farm Monday. I have spent the past two days cleaning and raking leaves with Momma, and playing with the nieces and nephews. The weather has been nice but too warm! The forcast calls for cooler weather on Friday and we are looking forward to that.
Today we are going to begin cooking for tomorrow's big dinner. The first thing I am going to make is the Sweet Potato Crunch. I am sharing the recipe with you below.

There are many different recipes for sweet potatoes. This is the one that we like the best.
The recipe calls for canned sweet potatoes but we have fresh sweet potatoes so I will peel 4 large sweet potatoes and boil them until tender. Then drain and beat with mixer. The mixer pulls the strings out and fluffs the potatoes.

Sweet Potato Crunch

3 cups canned sweet potatoes, mashed in own juice
1/4 cup milk
1/4 cup butter melted
3/4 cup sugar
1 teaspoon vanilla
2 eggs beaten

Combine all ingredients and mix well. Pou into a well greased baking dish add crunch topping

Crunch topping
1 cup brown sugar
1/4 cup butter, melted
1/2 cup flour
1 cup chopped pecans

I certainly hope everyone has a nice safe holiday.

Dumplings, Cornbread Dressing, Giblet Gravy

I Posted these recipes Nov. 6th but I decided to post them again. Several of you are asking for them! You can send me comments by typing in the comment space at the bottom of the blog. :) Have a good day!

Bertha's Chicken and Dumplings

Self Rising Flour
Buttermilk
Vegtable oil
Large Hen
3 Stalks of chopped celery
1 large yellow onion

salt and pepper to taste

In a large pot, stainless dutch oven is best, cook a large hen, salted and covered with water, with 3 stalks of celery, and 1 large onion chopped. Cook for 2 hours on medium low heat. Watch the hen and when the legs and thighs begin to separate from the breast it's done. You want it to hold together while you take it out of the water, so don't over cook it. Let the hen cool and then remove from the pot and remove the skin, and bones, pull the breast meat apart and reserve for later use in the dressing and the giblet gravy. At this point it's best to make your dressing. When you have the dressing almost cooked return the broth to stove and bring to a boil. Make sure the pot is about 1/2 full of broth if not add some water, this would be about 4-5 qts of broth.

In a bowl of self rising flour make a well and put 3 tablespoons of vegtable oil, and about 1 cup of buttermilk in the well. With your hand flip the flour from the sides of the well into the buttermilk and mix it until you have a dough ball big enough to make about 10 to 12 biscuits. If you need more just add more buttermilk and flour.

When you have a ball that is thick enough you can pick up, transfer it to a floured surface. Kneed  until it is soft and smooth. You may need to add flour to get it smooth and not sticky. Then flour a rolling pin and roll the dough into a thin sheet, 1/8" thick or less. Take a knife and cut the sheet of dough into strips about 1 1/2 inches wide, about the width of lasagna noodles or a little less, then cut them again into pieces about 2 to 3 inches long. You can lay the long strips in stacks and then cut the whole stack into the smaller pieces.... it's a little faster.

Pick up a stack of the cut dumplings and lay the dough in the boiling broth in single layers. After you add each layer of dumplings sprinkle the top of each layer with black pepper until you have added all of the slices.  Do Not Stir!!!! Press dumplings down in broth with the back of a spoon. (Very Important). Cook only for 1 or 2 min. and then turn the heat off and let the pot sit for at least 5 min. on the cooling eye of the stove. Remove from the eye and let stand or serve DO NOT COVER WITH LID and DO NOT STIR. 


Corn Bread Dressing with Giblet Gravy

3 cups of medium grind corn meal
10 pieces of white bread for bread crumbs
2 tsp. of salt
3 eggs
2 1/4 cup milk
3 Stalks of celery sautee until tender in 2 tablespoons of butter with 1 large onion chopped
7 eggs boiled and chipped (reserve 3 eggs chipped for gravy)
Hen meat previously cooked with celery and onion, deboned and shredded

For Cornbread:

Heat oven to 450
Pour 1/4 cup vegtable oil in 10" cast iron skillet set aside.

Mix cornmeal, salt, 3 eggs and milk. Place in skillet in 3 pones. With a spoon take the oil that comes up the sides of the pan and dab the tops of the pones.  Bake in 450 degree oven for 30 min or until golden brown.

Remove from oven and let cool. You can make cornbread the night or day before and refrigerate. Bring to room temperature before crumbling.

Toast the white bread until crunchy. Let cool and roll toast with rolling pin into fine bread crumbs.

Ok now you are ready to combine everything and make your dressing. At this point you can refrigerate everything and assemble the next morning.

Preheat oven to 400 degrees.
Combine crumbled cornbread with sauteed celery and onions, 4 sliced and chopped boiled eggs, ( chop eggs into slices about 1/4 inch thick or less and then cut in half. You don't want to smash the eggs or cut them too small they will break up when you start mixing it all together), add the bread crumbs, and reserved chicken and season with black pepper. Pour some chicken broth into the cornbread mixture and mix with spoon until well blended. The dressing should appear wet and pour easily into a 13 x9 baking dish. Bake 45 min at 400 degress until golden brown.

Giblet Gravy

3 tablespoons of olive oil
2 heaping tablespoons of flour
3 to 4 cups warm chicken broth
2 cups dark meat chicken diced
1 cup chopped celery
1 cup chopped onions
3 chipped boiled eggs
salt and pepper to taste

Heat oil in skillet and add flour stir until brown add warm broth and season with salt and pepper, add celery, onions, chopped chicken and chipped boiled eggs. Cook on medium for about 10 to 15 min. until thickened. If too thick add more broth. This gravy should be medium to thin....not thick.

Good Bloody Mary Recipe

This recipe is delicious with or without the vodka! Enjoy.....


Bloody Mary's

In a one gallon container add:

1 quart Vodka chilled
1 1/2 cup lemon juice chilled
2 t salt
2 tablespoon worcestershire sauce chilled
1/4 cup horseradish chilled
1 tablespoon tabasco sauce chilled
1 teaspoon black pepper

Add enough chilled  V-8 tomato juice to fill the container. Taste and add additional salt if needed.
Serve over a small amount of ice and garnish with celery stick.

Oyster Dressing and Tomato Aspic

An old family recipe.


Oyster Dressing

1 quart of fresh oysters in juice
3 tablespoons bacon drippings
1 minced yellow onion
2 tablespoons minced fresh flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 1/4 cup plain breadcrumbs
1 stick butter cut in cubes
red pepper to taste
1/4 teaspoon garlic powder
1 cup 1/2 and 1/2

Butter a 9x9 or 10 inch round oven proof baking dish.
Saute onions in bacon drippings, until clear stir in parsley and set aside.
Place a layer of oystersin a well greased baking dish and add some of the onion and parsley mixture.
Sprinkle salt, pepper, lemon juice and garlic powder.Cover with breadcrumbs and dot with butter cubes.
Repeat with another layer same as above.
Pour milk over the entire mixture and bake in a slow oven at 325 dgrees for 1/2 hour.

Serve immediately. If you reheat I suggest short time in microwave or convection oven for best results.

A good side dish with the oyster dressing is tomatoe aspic. Granny Jane's friend Mrs. John McCaleb gave me this recipe.

Tomato Aspic

3 envelopes plain gelatin
6 cups V8 juice
Juice of 1 lemon
1/4 teaspoon salt
Dash of black pepper
5 drops worcestershire sauce
Minced onion and celery

Soften gelatin in 1 1/2 cups juice and stir. Bring remaining 4 1/2 cups juice to boil. Add other ingredients and boil about 10 minutes. Strain vegtable juice. Combine juice and softened gelatin. Pour into 1 1/2 quart mold and chill. Serves 10.


In the past I have sucessfully cut this recipe in half and filled 6 indiviual molds with the mixture. 

To take the aspic out of the mold fill your sink with an inch or 2 of hot water and set aspic mold in water for about 5 min. or until mold can easily be removed from dish. For multiple molds set them in a roasting pan filled with hot water about half the depth of the mold. Lay the serving platter over the top of the mold. Hold the mold and the platter with both hands and flip. Remove the mold and garnish mold with curly leaf parsley or fresh mint.

Fresh Coconut Cake.....Morgan and Emma

The following recipe is our family favorite "Fresh Coconut Cake." My great aunt, Bertha Holland made this cake for our spring time family reunion every year. I actually looked forward to it for weeks!!!

Fresh Coconut Cake

Butter Cake Recipe

2 ½ cups plain flour

¾ teaspoon salt

2 cups sugar

3 eggs

¾ teaspoon baking soda

1 cup soft butter

1 teaspoon vanilla

1 cup buttermilk

·       Combine flour, salt, and soda blend with a whisk.

·       Cream the butter and sugar until light and fluffy.  Add eggs 1 at a time and beat after each addition until yolk is blended in well.

·       Add flour mixture alternately with buttermilk, mix until well blended. Stir in vanilla.

·       Bake 350 degrees in 3- 9” pans for 30 min.

Fresh Coconut Frosting

2 bags of frozen fresh coconut Thawed do not drain

1 16 oz container of sour cream

1 16 oz box of confectioner sugar

1 small container of whipped topping like cool whip

·       Mix together thawed coconut with juice, sour cream, and confectioner sugar in large mixing bowl. Fold in cool whip or whipped cream.

·       Frost layers when completely cool, cover top and sides of cake. Cover and refrigerate for at least 24 hours. Keeps refrigerated up to 5 days.

After 24 hours the flavors have time to blend and the sugars melt and seep down into the cake….It’s really good. If you want to use a pre mixed cake mix try Duncan Hines Butter recipe cake mix. It's almost as good as this "from scratch" recipe

I remember Aunt Bertha telling my mother that she liked to make this cake for the reunion because she could make it a couple days before. She would usually spend the day before and the early morning of the day of the reunion cooking things like fresh butterbeans, fresh baby new potatoes and garden peas, fresh creamed corn, and fresh green beans, and her wonderful cornbread dressing with giblet gravy and chicken with dumplings. I posted the dumpling and dressing recipes in an earlier post this month.

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Morgan and Emma Holland

Bertha was the oldest child of Morgan and Emma Holland, my great grandmother and great grandfather. I never met them, but I know a lot about them from the stories I heard all of the Aunts and Uncles tell. Bertha had some older half siblings, from my great grandfather Morgan's first marriage. I have to list them to remember how many there were in both groups! Bertha, Ruth, Ernest, Hubert, Oree, Louise, Ruby, Elmire and Naomi. The half siblings were Lucius, Lome, Lena May, and Jessie. I think that's all. There were 13 children in the house, until Jessie passed away in his early teens.



William Morgan And Emma McInnes Holland
Morgan was 28 years Emma's senior.



Morgan and Emma's gravesite in Ramer Baptist Church cemetary

                                Ramer Baptist Church Cemetary is on State Line Road near Cottonwood, Alabama.

Left to Right Standing: Ruth, Lena Mae, Jessie, Bertha
Seated left Oree, Hubert right



Mid 70's Holland Family Reunion
Left to Right Back row   Ruth, Ernest, Hubert, Elmire
Front Row Lena Mae, Naomi, Bertha, Ruby and Oree
Louise is missing from group she lived in New York,
Lucius, and Lome had passed away by this time.




Lucius, Ernest, Hubert holding my dad Doyle , Elmire, Louise and her husband, Bertha, Ruby, Lena Mae, Ruth and Charles Thurmon holding their children, My Granny Luvern, Lome's daughter, Lome, her son and husband. 





Ruby Holland

Aunt Bertha took care of all of the younger kids and helped with the cooking, washing and cleaning. Emma passed away soon after Elmire, the youngest child, was born. Eventually everyone married and moved away except for  Bertha and younger sister Ruby. They lived together until Aunt Bertha passed away in the spring of 1982.


Bertha Holland



Ruth Holland


It's hard to imagine taking care of 13 children. Cooking on a wood burning stove and laundry were major undertakings on a continual basis. They made their own soaps and lotions, ointments, and most medicines. They wove cotton fabrics and made all of their clothes using a peddal sewing machine or by hand. They made candles and rendered oil for cooking.

Clothes and sheets were washed using lye soap and boiled in a big cast iron wash pot, and then the water was twisted out by hand, and hung up on a rope or wire stretched between post to dry. Light weight cottons for the babies, and all of their diapers were washed by hand using a scrub board.

All water had to be pumped with a hand pump or brought up in a bucket from an open well outside. There was an out house, and chamber pots instead of toilets. Everyone old enough to do anything worked doing something all the time. Before you could take a warm bath you had to warm your water over a fire either in the fireplace or on a castiron wood burning stove.

My great grandfather Morgan and most of his sons worked cutting, sawing or pulping lumber. Rambo Saw Mill, located on Rambo road was a few miles away. This work would be in addition to taking care of their barnyard livestock. Horses, mules, beef cattle, milk cow, pigs, and chickens. They also had the big task of  planting, and harvesting crops for livestock and family food consumption.

After 1900 things changed with the industrial revolution. New machines were invented, to harvest crops and prepare foods for mass marketing.  Electricity came to remote areas and modern appliances and indoor plumbing made life easier.  

This is a picture of  Morgan plowing a field with a younger man. I think the younger man may be Lucius his oldest son.