Home Forums Hunting & Shooting Food, Cooking, and Game Preparation need help from all you cooks out there.

Same here on the cracklins, most of the fat was trimmed off the hog, thrown in a big kettle and rendered for the lard, the cracklins would float to the top and were delicious and tender/ crisp while still warm, a special treat was to get one with a big piece of lean meat still attached ( I confess, I trimmed some fat leaving chuncks of lean on it) I participated in a couple of "hog killin's" years ago, what an event! The oldtimers there liked to say the only thing not used on a hog is the "Squeal" .......joken2

Unless I'm mistaken, tripe is still used for that hispanic delicacy Menudo (tripe soup)

Ken, My bad. As Old Toot points out, I was confusing Cracklins with Chitlins. Two totally different animals. I have eaten enough of both that I should know better but I was obviously hit by another Senior moment. Seems the older I get the more often that happens.

Thinking of the old black, cast iron wash pots used for the purpose made me think of something else and that is Grits. Grits were left over after boiling hominy and man were they good with a plate of fresh pork.

The older I get, the more I miss my youth! TM

Old Toot, You leaving for good or just coming home for a hunting trip?> I used to dream of those 10 days all year. Still do but not as vividly or passionately, since I moved back home. Enjoyed Hong Kong but there is nothing like home.

Not sure where Ken is from but have heard enough from him here to know he would be welcome at any Southern table I know of. If he is not a Southerner, I suggest we vote him in as an honorary member!

YOu have a great time on that hunt and let us know how it goes. TM

Yep, ditto on Ken. A definite possible on becoming a convert!

I'm on a 28/28 day rotating work schedule here in HK, so I've pretty much got the best of both worlds. I'll probably be here, at this location, till the end of this year. You're so right about home and from one who has been doing this International thing for the past 26 years there's no exaggeration about wanting to kneel down and kiss that floor when you arrive back at any U.S. airport. We are blessed.

I'll give you an update on the turkey hunt when I get back. We limited out last year and for the past 2 years and have high hopes for this year. My hunting Amigo is out there right now scouting and refreshing our blinds. After that, he and I might scoot on up to Kentucky and catch the opener there on the 15th and stay for a week, or so.

Later, Boys.
Old Toot

Born on Robert E Lee's birthday, in Nathan Bedford Forrest's old HQ, in home town (Marion, Alabama) of man who (IIRC) designed CSA flag and uniform. Also distant cousin to Mrs Jefferson Davis (Varina Howell of Mississippi). Universally suspected therefore of being a Southerner. Spent early youth � through Junior year of high school � in south Alabama, west Florida, West Virginia, and Kentucky. "Honorary?" Try ornery.

Ken, Knew you had the makings! My step-son spent a year a Marion Military Academy so have spent a few nights there myself.

Guess YOU could call me the Yankee, as I am from NORTHERN Alabama. TM

Boy, Howdy! Hat's off to ya, Ken. You've got a pedigree that bout goes back to Noah's Ark and good on you.

I, too, have spent some time at Military Academys but I wasn't sent there for educational reasons. Got most of that part via osmosis.

Good thread you've got going here. Will be anxious to see the final product. Hope all of the gang keeps sending in those recipes.

Mudbug

Dad was born in Scott's Station (Alabama), grew-up in Marion, married the Fountain girl from Evergreen (distant cousin of Pete Fountain), and pastored rural church circuits while living in parsonages in Burnt Corn (my mother's birthplace), Lisman, St Stephens, Marion Junction, Smith's Station, Notasulga, and Newbern, plus one appointment just over the state line in Jay, Florida. Both parents' remains lie in the Evergreen cemetery. I studied forestry at Auburn and much later lived in Evergreen while I taught high-school classes in Castleberry and pastored a church in Rose Hill. J'ever hear of any of these other great popple-ayshun centers? <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Ken, You know I have been to a dozen county fairs, 9 rodeos and 3 goat ropings in the Great State of Alabama and do not believe I have. Been to Auburn of course, as my daughter got her first two degrees there. My brother has a fish camp on Lake Eufaula but that is about all the Southern part of the State I am familiar with. Pretty country but a little too hot for me. Much like the panhandle of Florida. I am a mountain boy at heart, although the "mountains" of Northeast Alabama are not that much to talk about.

You mentioned in an earlier post you were born in Forrests old headquarters in Marion. I have stayed at a bed and breakfast in an old mansion there that I remember was somehow connected with the civil war. Any chance they could be the same place? Beautiful old home and the owner is a teacher at MMA and has filled it with period furniture, etc.. Wife and I both really enjoyed the stay and the history. TM

TM, I haven't been back to Marion since about 1961-1963. Didn't stay there overnight even then, and the last visit before that was a good many years earlier. The Old Place has long been owned by another family since my grandparents died (long before my last visit). The old street numbering has been changed, so even the address where I used to send mail to my grandparents is no longer a guide to its location. I'm not even sure that the old West LaFayette Street still bears the name West LaFayette Street. And I'd assume that a lot of the old places in Marion have some Civil War connection. My grandparents' place was built in 1817 � not unusual for Marion. So I have no idea whether the place that you mention is the grand old home, high on a hill, that I used to think-of as a sort of Heaven on Earth. After my grandparents' deaths, The Old Place became the site of bad memories that sorely blunted the pleasant older associations.

My dad dropped out of high school one year to take a job on the construction of the hotel, then went back to school. He took some summer courses at what was then Marion Military Institute and later renamed simply Marion Institute. The commandant was a friend and admirer of my grandfather, who was an elected county official there for about thirty years. Grandfather taught Greek at B'ham Southern before that. Dad got his BA at BSC then went over to Emory in Atlanta (Candler School of Theology -- endowed by the fellow who had founded Coca-Cola). Grandmother, nee McCurdy, taught four guitar methods and composed at least one exquisite guitar piece that featured a very special and unusual fingering. One of her brothers, a local farmer, owned one of Alabama's largest private libraries, most or much of it in Greek.

Marion used to be crammed full of Howells and in-laws. Grandfather was one of (IIRC) fourteen offspring of Great-Grandfather Howell. There was also virtually an entire colony of Howells and in-laws in and around B'ham. One Howell used to run a couple of hotels there -- I'm not sure I remember the name of one of 'em right (Ridpath?). Dr William Howell, MD, is a first-cousin of mine practicing medicine in B'ham.

KEN, Facing the house, was there an carrige (sp?) house on the left back corner of the lot. Curved drive in the front? It has been 10 years since I was there and I suffer significantly from CRS. As I recall, one room on the back went all the way back, with a screened porch along the rest of the back wall. Really a beautiful place.

My wife knew Tom Barfield, who she thinks was the Commandant of MMI in the 60's. He was deceased when we were there but we saw his elegant wife who was a typical Southern Lady. They do not make them better anywhere. A wonderful combination of strenth and gentile beauty in the same package. You just gotta love the South! TM

... not the same place ...

TM, have you ever been to Valhermosa Springs or Cotaco? Bob

Mississippi Mud

1 1/3 cups flour
4 eggs, beaten
2/3 cup milk
2 cups minimarshmallows
1� cup butter, 1 cup melted
2 cups sugar
� & 1/3 cup baking cocoa
� tsp salt
1 tsp vanilla extract
16 oz powdered sugar

Preheat the oven to 325� F.

Stir the salt, 2 cups of sugar, and � cup of cocoa into the flour.

Add 1 cup of the melted butter, the eggs, and the vanilla. Stir the batter until it�s smooth.

Spread the batter into a greased 9x13-inch baking pan.

Bake* for 30 minutes or until a straw or toothpick stuck into the center comes-out clean.

Cover the hot brownie cake with the minimarshmallows.

*while the brownie cake is baking �

Combine � cup of the butter, 1/3 cup of the cocoa, and the milk.

Bring the topping to a boil over medium heat while stirring it constantly with a wire whisk.

Boil the topping 1 minute.

Remove it from the heat and stir-in the powdered sugar.

Pour the hot topping over the minimarshmallows.

Let the topped cake cool on a wire rack.

Cut and serve.

� Optional: Chill the topped brownie cake overnight before you cut it.

� Optional: Bake a packaged brownie mix 25 minutes at 350� F.

Mr. Bullwnkl:

Due to illness I've been off line for the last few months. This recipe comes from my Great-Great Grandmother on my Mom's side.

2 red or 3 gray squirrels, quartered
3 qts. water, approximately
1 1/2 lbs. link sausage
3 cups uncooked white rice

In a large stock pot cover game meat with water and cook until meat readily slips from the bone. Strain and save cooking liquid. Debone meat and return to cooking liquid and add suasage and rice. If necessary, add enough water to cover rice. Simmer in open pot at a low boil for about 30 minutes or until rice is fluffy and tender and all the liquid has evaporated or has been absorbed.

There is a note on the bottom of the recipe that says serve with polk sallit. This recipe predates the Civil War. I have a few more and will add as time allows.

Bear Sign

The cookshacks and chuckwagons of the Old West often did not have doughnut-cutters, which may not have existed that long ago. For a moderately crisp outside and completely done inside, the dough had to be no more than about half an inch thick � so the trick was to pinch-off or slice-off a piece and roll it into a long, narrow strip, then curl the strips into rings before dropping them into the deep lard to fry. The lard in those days was the superior �leaf� lard from around a hog�s kidneys � or better yet, bear lard. Today, peanut oil is the tastiest oil, and Crisco makes the least-greasy doughnuts.

Probably the very first batch ever made reminded some cowboy of bear droppings � and bear �sign� is very likely not the original cookshack name for this classic treat that became more politely known as �doughnuts� and more recently and vulgarly written as �donuts.�

3� cups unbleached all-purpose flour
1 cup sugar
� cup buttermilk
4 Tbs unsalted butter, melted
� tsp baking soda
2 tsp baking powder
1 tsp salt
1� tsp grated nutmeg
2 lg eggs + 1 yolk
6 cups or more peanut oil or Crisco

Preheat the oil or the shortening to 375�, preferably in a cast-iron pot or Dutch oven.

Mix 1 cup of the flour, the sugar, the baking soda, the salt, and the nutmeg in the mixer bowl.

Mix the buttermilk, the eggs, and the extra yolk.

Add the wet ingredients to the dry.

With the mixer on �medium,� beat until smooth (about 30 seconds).

With the mixer on �low,� gradually add 2� cups of the flour and mix well (about 30 seconds). Stir well to ensure that all liquid is absorbed into the dough.

Roll the dough out to � inch thick on a floured surface.

Cut dough rings with a heavily floured doughnut-cutter � or cut into narrow strips and roll between floury hands, into long cigar-like strips, and form circles of these strips.

Drop the dough rings 4-5 at a time into hot oil or Crisco.

As the rings surface, turn them over. Fry for about 50 seconds per side.

Remove and drain.

Roll the warm dough rings in a deep bed of sugar or powdered sugar, or serve without dusting.

Bear Sign (raised)

3 to 3� cups unbleached flour (all-purpose flour makes 'em lighter, bread flour makes 'em chewier)
1 pkg instant yeast
6 Tbs sugar + 1 cup for rolling
6 Tbs unsalted butter, cut into 6 pcs
2/3 cup whole milk (at room temperature)
� tsp salt
2 lg eggs, lightly beaten
6 cups or more peanut oil or Crisco

Preheat the oil or the shortening to 375�, preferably in a cast-iron pot or Dutch oven.

Whisk the flour, the yeast, the sugar, and the salt together.

To the milk and eggs (in the mixer bowl at low speed), slowly add the flour mix and mix the dough for 3 to 4 minutes.

Add the softened butter, piece by piece, at 15-second intervals.

Mix for 3 minutes, slowly adding more flour (if needed) to form a ball of soft dough.

Cover the dough, in a lightly oiled bowl, with plastic wrap and let the dough rise (about 2 to 2� hr).

Roll the dough out to � inch thick on a floured surface.

Cut the dough rings with a heavily floured doughnut-cutter � or cut it into narrow strips and roll them between floury hands, into long cigar-like strips, and curl these strips into rings.

Let the dough rings rise for about 30 to 45 minutes.

Drop the dough rings 3-4 at a time into the hot oil or Crisco.

Fry for about 45 to 60 seconds.

Remove and drain the hot dougnuts.

Let the hot doughnuts cool until they�re not too hot to handle (about 10 minutes.)

Roll the warm doughnuts in a deep bed of sugar or powdered sugar, or serve without dusting.

I like to dust mine with an icing sugar/cinnamon mix (the same one we use on cinnamon toast). Yummmm!

I like the cinnamon-sugar dusting, too -- and I prefer granulated sugar. Confectioner's is too dusty! I have recipes for icings (including maple) but haven't tried 'em yet. The fancier the variation, the longer it seems to take, and I run-out of patience too easily!

The latest catalog from cooking.com has special doughnut pans that you simply pour a batter into, and the spaces in the pan form the familiar torus-shaped doughnuts without any necessity for rolling pin, doughnut-cutter, or deep oil. Instead, you bake 'em in the oven. I'm tempted to try 'em, but other things have much higher priorities right now.