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re: Creole Country Dinner (photos - lengthy)
Posted on 4/8/13 at 7:38 pm to MeridianDog
Posted on 4/8/13 at 7:38 pm to MeridianDog
Ever open up a wedge, butter it, broil it to get the top golden, and top with Steen's?
2
Posted on 4/8/13 at 8:06 pm to Darla Hood
quote:
top with Steen's
Would be Blackburn's at my house, or whoever is cooking Syrup for the co-op this year.
My Dad's father was a famous syrup cooker up in Hollendale, MS during the depression. I need to write it up one day and post what I remember Dad saying when he told stories about cooking syrup. Sadly I have no photos. They cooked syrup for everyone up there for a cut of the syrup, which Papa (my dad's father - my Grandfather) sold in grocery stores around the delta for money to get them through the winter.
They share cropped and did whatever they could to get by. My hard time stories are that the wife and I had hamburger many times in younger days when we would have preferred prime rib. A big night out when we first got married was Western Sizzler and a movie (unlike most F&DB regular posters, who eat exclusively at Cochon's).
Posted on 4/8/13 at 8:46 pm to Darla Hood
quote:
Break apart a wedge of cornbread and place in bowl. Add beans and pot liquor over the butterbeans and chopped onion on top.
solid tip...I do this with red/white beans, no rice though. and even chilli
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