Backwoodsman Recipes

Fried Green Tomatoes

  • The pioneers used green tomatoes in relish, and in West Texas in pie when other pie-makings were scarce. We like them fried like this.

    Select firm green tomatoes. Slice about 1/4 to 1/2 inch thick. Dip each slice in cornmeal and sprinkle with salt and pepper and a dash of sugar. Fry in bacon drippings or oil until brown; turn once. One tomato makes 3 or 4 slices; serve 1 tomato per serving.
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Green Chili Stew

  • 2 lbs pork, mutton, lam, or beef cut in small pieces
    3 ears corn with kernels scraped from cob
    2 stalks celery, wtihout leaves, diced
    2 medium potatoes, peeled and diced
    2 medium tomatoes, diced
    5 roasted green chilies, peeled, seeded and diced

    In large pot, put in enough cooking oil to prvent meat from sticking. Add meat and cook until meat is lightly browned. Add rest of ingredients. Add water to cover all. Cover pot and simmer for 1 hour or until done.
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Potato Chips

  • Pare the potatoes and slice into thin shavings with a vegetable cutter. Let them soak in ice water for an hour, drain and dry in a towel. Have ready our heated deep fat and fry until they curl and are lightly brown. Put them in a wire frying basket to immerse in the fat and shake them as free of fat as possible before lifting from the kettle, then put to drain on absorbent paper. Dust with salt. Keeps a week or more.
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Potato Cakes

  • 6 medium potatoes
    2 tbsp sugar
    1/2 tsp nutmeg
    1 egg
    1/2 tsp mace
    1/2 cup milk or 1/4 cup butter

    Boil, peel and mash potatoes. Add egg yolk, sugar, mace, nutmeg, milk or butter to potatoes and mix well. Melt butter or lard onto hot griddle. Spoon mixture onto hot, greased griddle and brown both sides. Lay cakes in serving dish. Pour melted butter mixed with a little sugar over the potato cakes.
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More to Come...