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Thread: Still, Winter lingers....

  1. #1
    notbob Guest

    Default Still, Winter lingers....

    Winter is not quite ready to release his wintery grip, so it's a blustery
    and chilly day. To combat such stubborness, I'm cooking up a pot of hearty
    ham and beans.

    Mom bought this huge spriral ham for Easter and promptly forgot it. I
    didn't! I horded it away and finally parceled it up into vac-pacs in the
    freezer. I took the good meat off the bone and chopped it up and put the
    bone in to boil, last night (this is one of the times boiling is a good thing!). I
    boiled it down for 3 hrs and then put the broth out on the deck to chill,
    overnight. I skimmed the broth.

    Now, the beans are on the boil. No overnight soak or any of that nonsense.
    Water + beans + heat. I'll add one clove of garlic, one chopped white
    onion, and a hand full of minced carrots. S&P to taste. It will be
    nirvana!

    (oh wait...... where's some cornmeal for cornbread?)

    nb

  2. #2
    George Shirley Guest

    Default Re: Still, Winter lingers....

    notbob wrote:
    > Winter is not quite ready to release his wintery grip, so it's a blustery
    > and chilly day. To combat such stubborness, I'm cooking up a pot of hearty
    > ham and beans.
    >
    > Mom bought this huge spriral ham for Easter and promptly forgot it. I
    > didn't! I horded it away and finally parceled it up into vac-pacs in the
    > freezer. I took the good meat off the bone and chopped it up and put the
    > bone in to boil, last night (this is one of the times boiling is a good thing!). I
    > boiled it down for 3 hrs and then put the broth out on the deck to chill,
    > overnight. I skimmed the broth.
    >
    > Now, the beans are on the boil. No overnight soak or any of that nonsense.
    > Water + beans + heat. I'll add one clove of garlic, one chopped white
    > onion, and a hand full of minced carrots. S&P to taste. It will be
    > nirvana!
    >
    > (oh wait...... where's some cornmeal for cornbread?)
    >
    > nb

    Damn! We're having baby limas cooked with a hambone, onions, garlic, and
    a few other seasonings tonight. Going to eat it over a pone or two of
    Arkansas cornbread. Great minds run in similar circles.

    Smoked hams, I presume leftover from Easter sales, are running .99 a lb
    for a butt ham and unsmoked shank hams are running about .79 a lb right
    now. I have two butt hams in the freezer as I type this. My grands and
    great grands do love pig butt.

    George

  3. #3
    notbob Guest

    Default Re: Still, Winter lingers....

    On 2008-03-29, George Shirley <[email protected]> wrote:

    > Damn! We're having baby limas cooked with a hambone, onions, garlic, and
    > a few other seasonings tonight. Going to eat it over a pone or two of
    > Arkansas cornbread. Great minds run in similar circles.


    That, they do, George. I'd be mighty interested in what those "other
    seasonings" are. Never hurts to try something new.

    nb

  4. #4
    jmcquown Guest

    Default Re: Still, Winter lingers....

    notbob wrote:
    > On 2008-03-29, George Shirley <[email protected]> wrote:
    >
    >> Damn! We're having baby limas cooked with a hambone, onions, garlic,
    >> and a few other seasonings tonight. Going to eat it over a pone or
    >> two of Arkansas cornbread. Great minds run in similar circles.

    >
    > That, they do, George. I'd be mighty interested in what those "other
    > seasonings" are. Never hurts to try something new.
    >
    > nb
    >

    I always throw a bay leaf in when cooking a pot of bean & hambone soup

    Jill

  5. #5
    Dave Bell Guest

    Default Re: Still, Winter lingers....

    notbob wrote:

    > Mom bought this huge spriral ham for Easter and promptly forgot it. I
    > didn't! I horded it away and finally parceled it up into vac-pacs in the
    > freezer. I took the good meat off the bone and chopped it up and put the
    > bone in to boil, last night (this is one of the times boiling is a good thing!). I
    > boiled it down for 3 hrs and then put the broth out on the deck to chill,
    > overnight. I skimmed the broth.
    >
    > Now, the beans are on the boil. No overnight soak or any of that nonsense.
    > Water + beans + heat. I'll add one clove of garlic, one chopped white
    > onion, and a hand full of minced carrots. S&P to taste. It will be
    > nirvana!


    Yup! Mine is about to become a pot of sweet-and-smoky black beans...
    There's at least a *little* meat left on the bone.
    I pick it pretty clean.

    Dave

  6. #6
    George Shirley Guest

    Default Re: Still, Winter lingers....

    notbob wrote:
    > On 2008-03-29, George Shirley <[email protected]> wrote:
    >
    >> Damn! We're having baby limas cooked with a hambone, onions, garlic, and
    >> a few other seasonings tonight. Going to eat it over a pone or two of
    >> Arkansas cornbread. Great minds run in similar circles.

    >
    > That, they do, George. I'd be mighty interested in what those "other
    > seasonings" are. Never hurts to try something new.
    >
    > nb

    A lot of the seasonings depend upon my mood at the moment. This batch
    has a wee dash of ground cayenne, some black pepper, a couple of bay
    leaves while cooking and several epazote leaves that I dried last year
    and ground to dust yesterday.

    My cornbread is the only thing that never varies. 2 cups yellow
    cornmeal, 1 teaspoon of salt, 1 teaspoon baking soda, two eggs well
    beaten, 2 cups buttermilk. Preheat oven to 450F with the 10-inch cast
    iron skillet in while it is preheating. About a tablespoon of canola oil
    in the skillet. When oven says it is ready pour the cornbread mixture
    into the hot cast iron skillet and then cook for 20 minutes or until a
    toothpick inserted into the pone comes out clean. My Mom cooked it that
    way 68 years ago and I cook it that way as it has the taste I, and my
    family, prefer. We think cornbread with sugar in it is really cake.

    George

  7. #7
    notbob Guest

    Default Re: Still, Winter lingers....

    On 2008-03-29, George Shirley <[email protected]> wrote:

    > A lot of the seasonings depend upon my mood at the moment. This batch
    > has a wee dash of ground cayenne, some black pepper, a couple of bay
    > leaves........


    That's two! I might hafta try it.

    > ......2 cups buttermilk..........


    Bless you, my son. (...and Mom, too!)

    OTOH, I'm not real enthused about the single clove of garlic I added about
    1/2 hr ago. Don't get me wrong, I'm a garlic freak. But, there's often a
    right and wrong place. I've never used garlic in white beans and ham before
    and I may not be doing it again. I'll jes say the jury is still out, at
    this point.

    nb

  8. #8
    George Shirley Guest

    Default Re: Still, Winter lingers....

    notbob wrote:
    > On 2008-03-29, George Shirley <[email protected]> wrote:
    >
    >> A lot of the seasonings depend upon my mood at the moment. This batch
    >> has a wee dash of ground cayenne, some black pepper, a couple of bay
    >> leaves........

    >
    > That's two! I might hafta try it.
    >
    >> ......2 cups buttermilk..........

    >
    > Bless you, my son. (...and Mom, too!)
    >
    > OTOH, I'm not real enthused about the single clove of garlic I added about
    > 1/2 hr ago. Don't get me wrong, I'm a garlic freak. But, there's often a
    > right and wrong place. I've never used garlic in white beans and ham before
    > and I may not be doing it again. I'll jes say the jury is still out, at
    > this point.
    >
    > nb

    About the only time I add garlic is to red beans and/or pinto beans. The
    flavor doesn't suit me in white beans including limas and navy beans.

    George

  9. #9
    notbob Guest

    Default Re: Still, Winter lingers....

    On 2008-03-29, George Shirley <[email protected]> wrote:

    > flavor doesn't suit me in white beans including limas and navy beans.


    I tend to agree, George.

    nb

  10. #10
    T Guest

    Default Re: Still, Winter lingers....

    In article <yLxHj.18827$_a5.3345@fe95>, [email protected] says...
    > Winter is not quite ready to release his wintery grip, so it's a blustery
    > and chilly day. To combat such stubborness, I'm cooking up a pot of hearty
    > ham and beans.
    >
    > Mom bought this huge spriral ham for Easter and promptly forgot it. I
    > didn't! I horded it away and finally parceled it up into vac-pacs in the
    > freezer. I took the good meat off the bone and chopped it up and put the
    > bone in to boil, last night (this is one of the times boiling is a good thing!). I
    > boiled it down for 3 hrs and then put the broth out on the deck to chill,
    > overnight. I skimmed the broth.
    >
    > Now, the beans are on the boil. No overnight soak or any of that nonsense.
    > Water + beans + heat. I'll add one clove of garlic, one chopped white
    > onion, and a hand full of minced carrots. S&P to taste. It will be
    > nirvana!
    >
    > (oh wait...... where's some cornmeal for cornbread?)
    >
    > nb
    >


    Today I made rosemary mashed potatoes, a meatloaf recipe I'd gotten off
    epicurous.com, and some grean beans.

    I had to skip the ground veal in the meatloaf because I couldn't fine
    any, plus I made three times the amount because leftover meatloaf is one
    of my favorites.

    http://www.epicurious.com/recipes/food/views/230136

  11. #11
    sf Guest

    Default Re: Still, Winter lingers....

    On Sat, 29 Mar 2008 21:08:00 -0400, T <[email protected]>
    wrote:

    >I had to skip the ground veal in the meatloaf because I couldn't fine
    >any, plus I made three times the amount because leftover meatloaf is one
    >of my favorites.


    I used to be able to buy "meatloaf mix" which was beef, pork and veal.
    Not anymore. In fact veal of any kind is rare here.

    --
    See return address to reply by email
    remove the smile first

  12. #12
    ravenlynne Guest

    Default Re: Still, Winter lingers....

    notbob wrote:
    > Winter is not quite ready to release his wintery grip, so it's a blustery
    > and chilly day. To combat such stubborness, I'm cooking up a pot of hearty
    > ham and beans.
    >
    > Mom bought this huge spriral ham for Easter and promptly forgot it. I
    > didn't! I horded it away and finally parceled it up into vac-pacs in the
    > freezer. I took the good meat off the bone and chopped it up and put the
    > bone in to boil, last night (this is one of the times boiling is a good thing!). I
    > boiled it down for 3 hrs and then put the broth out on the deck to chill,
    > overnight. I skimmed the broth.
    >
    > Now, the beans are on the boil. No overnight soak or any of that nonsense.
    > Water + beans + heat. I'll add one clove of garlic, one chopped white
    > onion, and a hand full of minced carrots. S&P to taste. It will be
    > nirvana!
    >
    > (oh wait...... where's some cornmeal for cornbread?)
    >
    > nb


    Sounds delish!

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  13. #13
    T Guest

    Default Re: Still, Winter lingers....

    In article <[email protected]>, sf says...
    > On Sat, 29 Mar 2008 21:08:00 -0400, T <[email protected]>
    > wrote:
    >
    > >I had to skip the ground veal in the meatloaf because I couldn't fine
    > >any, plus I made three times the amount because leftover meatloaf is one
    > >of my favorites.

    >
    > I used to be able to buy "meatloaf mix" which was beef, pork and veal.
    > Not anymore. In fact veal of any kind is rare here.
    >
    >


    That's ok, I went into the supermarket later today and as I was going
    past the meat counter what did I see, but meatloaf mix. A whole four
    foot section of it.


  14. #14
    The Cook Guest

    Default Re: Still, Winter lingers....

    On Sat, 29 Mar 2008 16:53:12 -0500, George Shirley
    <[email protected]> wrote:

    >notbob wrote:
    >> On 2008-03-29, George Shirley <[email protected]> wrote:
    >>
    >>> Damn! We're having baby limas cooked with a hambone, onions, garlic, and
    >>> a few other seasonings tonight. Going to eat it over a pone or two of
    >>> Arkansas cornbread. Great minds run in similar circles.

    >>
    >> That, they do, George. I'd be mighty interested in what those "other
    >> seasonings" are. Never hurts to try something new.
    >>
    >> nb

    >A lot of the seasonings depend upon my mood at the moment. This batch
    >has a wee dash of ground cayenne, some black pepper, a couple of bay
    >leaves while cooking and several epazote leaves that I dried last year
    >and ground to dust yesterday.
    >
    >My cornbread is the only thing that never varies. 2 cups yellow
    >cornmeal, 1 teaspoon of salt, 1 teaspoon baking soda, two eggs well
    >beaten, 2 cups buttermilk. Preheat oven to 450F with the 10-inch cast
    >iron skillet in while it is preheating. About a tablespoon of canola oil
    >in the skillet. When oven says it is ready pour the cornbread mixture
    >into the hot cast iron skillet and then cook for 20 minutes or until a
    >toothpick inserted into the pone comes out clean. My Mom cooked it that
    >way 68 years ago and I cook it that way as it has the taste I, and my
    >family, prefer. We think cornbread with sugar in it is really cake.
    >
    >George



    That is the same recipe I use for cornbread. I got mine from the 1960
    Betty Crocker Cookbook.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  15. #15
    George Shirley Guest

    Default Re: Still, Winter lingers....

    The Cook wrote:
    > On Sat, 29 Mar 2008 16:53:12 -0500, George Shirley
    > <[email protected]> wrote:
    >
    >> notbob wrote:
    >>> On 2008-03-29, George Shirley <[email protected]> wrote:
    >>>
    >>>> Damn! We're having baby limas cooked with a hambone, onions, garlic, and
    >>>> a few other seasonings tonight. Going to eat it over a pone or two of
    >>>> Arkansas cornbread. Great minds run in similar circles.
    >>> That, they do, George. I'd be mighty interested in what those "other
    >>> seasonings" are. Never hurts to try something new.
    >>>
    >>> nb

    >> A lot of the seasonings depend upon my mood at the moment. This batch
    >> has a wee dash of ground cayenne, some black pepper, a couple of bay
    >> leaves while cooking and several epazote leaves that I dried last year
    >> and ground to dust yesterday.
    >>
    >> My cornbread is the only thing that never varies. 2 cups yellow
    >> cornmeal, 1 teaspoon of salt, 1 teaspoon baking soda, two eggs well
    >> beaten, 2 cups buttermilk. Preheat oven to 450F with the 10-inch cast
    >> iron skillet in while it is preheating. About a tablespoon of canola oil
    >> in the skillet. When oven says it is ready pour the cornbread mixture
    >> into the hot cast iron skillet and then cook for 20 minutes or until a
    >> toothpick inserted into the pone comes out clean. My Mom cooked it that
    >> way 68 years ago and I cook it that way as it has the taste I, and my
    >> family, prefer. We think cornbread with sugar in it is really cake.
    >>
    >> George

    >
    >
    > That is the same recipe I use for cornbread. I got mine from the 1960
    > Betty Crocker Cookbook.

    My Mom got it from a 1922 Metropolitan insurance freebie cookbook. My
    wife and I married in December 1960 and the exact recipe, as you say, is
    in the Betty Crocker Cookbook she got at a wedding shower. I also found
    the same recipe in an Adele Davis cookbook from 1949.

    Mom used to add cracklings to the mix before baking, made it extra
    special. I also use the same mix to make "Mexican" cornbread with
    chiles, ground meat, whole kernel corn, etc. Can make corn muffins, corn
    sticks (I still have Mom's cast iron corn stick pan)and many other
    things from the same mix.

    Are we telling people how old we are or did you find your copy of the
    1960 cookbook in a used book store? <VBG>

    George

  16. #16
    The Cook Guest

    Default Re: Still, Winter lingers....

    On Sun, 30 Mar 2008 07:16:33 -0500, George Shirley
    <[email protected]> wrote:

    >The Cook wrote:
    >> On Sat, 29 Mar 2008 16:53:12 -0500, George Shirley
    >> <[email protected]> wrote:
    >>
    >>> notbob wrote:
    >>>> On 2008-03-29, George Shirley <[email protected]> wrote:
    >>>>
    >>>>> Damn! We're having baby limas cooked with a hambone, onions, garlic, and
    >>>>> a few other seasonings tonight. Going to eat it over a pone or two of
    >>>>> Arkansas cornbread. Great minds run in similar circles.
    >>>> That, they do, George. I'd be mighty interested in what those "other
    >>>> seasonings" are. Never hurts to try something new.
    >>>>
    >>>> nb
    >>> A lot of the seasonings depend upon my mood at the moment. This batch
    >>> has a wee dash of ground cayenne, some black pepper, a couple of bay
    >>> leaves while cooking and several epazote leaves that I dried last year
    >>> and ground to dust yesterday.
    >>>
    >>> My cornbread is the only thing that never varies. 2 cups yellow
    >>> cornmeal, 1 teaspoon of salt, 1 teaspoon baking soda, two eggs well
    >>> beaten, 2 cups buttermilk. Preheat oven to 450F with the 10-inch cast
    >>> iron skillet in while it is preheating. About a tablespoon of canola oil
    >>> in the skillet. When oven says it is ready pour the cornbread mixture
    >>> into the hot cast iron skillet and then cook for 20 minutes or until a
    >>> toothpick inserted into the pone comes out clean. My Mom cooked it that
    >>> way 68 years ago and I cook it that way as it has the taste I, and my
    >>> family, prefer. We think cornbread with sugar in it is really cake.
    >>>
    >>> George

    >>
    >>
    >> That is the same recipe I use for cornbread. I got mine from the 1960
    >> Betty Crocker Cookbook.

    >My Mom got it from a 1922 Metropolitan insurance freebie cookbook. My
    >wife and I married in December 1960 and the exact recipe, as you say, is
    >in the Betty Crocker Cookbook she got at a wedding shower. I also found
    >the same recipe in an Adele Davis cookbook from 1949.
    >
    >Mom used to add cracklings to the mix before baking, made it extra
    >special. I also use the same mix to make "Mexican" cornbread with
    >chiles, ground meat, whole kernel corn, etc. Can make corn muffins, corn
    >sticks (I still have Mom's cast iron corn stick pan)and many other
    >things from the same mix.
    >
    >Are we telling people how old we are or did you find your copy of the
    >1960 cookbook in a used book store? <VBG>
    >
    >George


    Let's just say that the 1960 version was the current one when I got
    married. It was the first cookbook I owned. I had a box of index
    cards with recipes on them, but no book. Of course I started cooking
    when I was about 10 or 12 years old. Mother had a cookbook put out by
    a local women's club in 1949 that I used some. I made sure that
    Mother did not get rid of the book. I probably grabbed it because she
    had Alzheimer and heaven only knows what would have happened to it
    otherwise.

    One of the tasks I have to do is enter all of my mother's, my
    mother-in-law's and my aunt's recipes into Mastercook so I can share
    them with the rest of the family.


    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  17. #17
    hahabogus Guest

    Default Re: Still, Winter lingers....

    The Cook <[email protected]> wrote in
    news:[email protected]:

    > That is the same recipe I use for cornbread. I got mine from the 1960
    > Betty Crocker Cookbook.
    >


    It's similar to mine...but I use sour cream not buttermilk...I've never
    seen or tasted true southern bread bread...If that bringa s tear to your
    eye send your dollars to save the cornbread at...

    --

    The house of the burning beet-Alan

    A man in line at the bank kept falling over...when he got to a teller he
    asked for his balance.


  18. #18
    sf Guest

    Default Re: Still, Winter lingers....

    On Sun, 30 Mar 2008 03:49:46 -0400, T <[email protected]>
    wrote:

    >In article <[email protected]>, sf says...
    >> On Sat, 29 Mar 2008 21:08:00 -0400, T <[email protected]>
    >> wrote:
    >>
    >> >I had to skip the ground veal in the meatloaf because I couldn't fine
    >> >any, plus I made three times the amount because leftover meatloaf is one
    >> >of my favorites.

    >>
    >> I used to be able to buy "meatloaf mix" which was beef, pork and veal.
    >> Not anymore. In fact veal of any kind is rare here.
    >>
    >>

    >
    >That's ok, I went into the supermarket later today and as I was going
    >past the meat counter what did I see, but meatloaf mix. A whole four
    >foot section of it.


    Holy cow!

    --
    See return address to reply by email
    remove the smile first

  19. #19
    sf Guest

    Default Re: Still, Winter lingers....

    On Sun, 30 Mar 2008 09:08:02 -0500, The Cook <[email protected]>
    wrote:

    >One of the tasks I have to do is enter all of my mother's, my
    >mother-in-law's and my aunt's recipes into Mastercook so I can share
    >them with the rest of the family.


    Very thoughtful of you! Also, very lucky of your family to have so
    many memorable recipes to save.

    --
    See return address to reply by email
    remove the smile first

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