White Trash Cookbook

[Maestro]

Some of these "receipts" might be just the ticket for your next Rendezvous! Enjoy!
:wink: :surrender:

White Trash Cookbook

(Check out "Coyote Droppings" and "Spam a L'orange", among others!)
:rotf: :hatsoff:

 

[Goldhunter]

I've always called my "eggs scrabbled up with sausage chunks" Deer poop eggs. :grin:

 

[buttonbuck]

this is not really different than so called french gourmet cooking they use the whole critter and subject them critters to horrible lives and deaths they have just done it longer so it is called tradition. They consider it a status symbol in france because most people have kitchen gardens to show off their compost piles, a ton of people raise rabbits and ducks This is hardly white trash it is trend setting.

 

[Allan Gray]

My God, thank you for this post! :shocked2: I've just added it to my favorites so I can revisit it every time I'm hankerin' for a good "gut bomb".

I've seen the book before but never gave it much consideration. Another good one is the "Foxfire Appalachian Cookbook". Makes some of the "White trash" recipes seem timid, and are surely a bit more traditional.

 

[Blizzard of '93]

they omitted a recipe for squirrel and dumplings.

 

[Bob Riegl]

:wink: That Sir, is a sacred recipe, not to be trifled with in my presence---that's the food of my youth which brings tears to mine old eyes. :rotf: :hatsoff:

 

[Blizzard of '93]

I have a vague memory of my mom cooking that dish, seems she used the broth from parboiling the squacks and an egg to make the dumplings, I just can't remember the rest.
good eating. :thumbsup:

 

[Blizzard of '93]

dern no fried pie recipe either!

 

[aloyalistdawg]

:thumbsup:
Thank you so much for posting this wow added it to my favorite list.. Cheers and once again Thankx
Just a loyalist dawg :hatsoff:
Ooops almost forgot
"God save the King!!!"

 

[ameling]

I've had the book for years. Lots of simple rural cooking.

The author also published a second cookbook in 1988 - more rural cooking recipes. He called it Sinkin Spells, Hot Flashes, Fits and Cravins.

Orange jello with shredded carrots in it brings a tear to me eye. Or fried ring balogna sandwiches. Or pork-n-beans over fried eggs. Lizards and Gizzards - fried up with onions. Breading meat/fish for frying with crushed Saltine crackers. And Hush Puppies to die for!

Simple rural cooking.

Mikey - that grumpy ol' German blacksmith out in the Hinterlands

 

[Blizzard of '93]

fried bologna I'm fond of actually prefer it over bacon for breakfast but 'doc' says 'no' to either. it's a 'treat' for me now.
lizards and gizzards? clue me in? chicken gizzards I've cooked in dirty rice, clean and dice up then cook in the rice.

 

[ameling]

Lizards and gizzards?

Chicken livers and gizzards - fried up in a big skillet full of onions! Clean your gizzards, and dice along with your livers. And coarsely dice your onions. Then fry up with lots of real lard or butter. Eat as-is, or ladle over rice or even a piece of toast! Even people who claim they don't like liver will ... lick their plates!

And EVERYONE in camp will smell what you are cooking! The smell of fried onions can travel miles!

Mikey - that grumpy ol' German blacksmith out in the Hinterlands

p.s. Don't forget that poor rural version of Chicken Fried Steak -- slices of spam dipped in beaten egg and Saltine cracker crumbs, then fried in butter! With milk/flour pan gravy poured over top!

 

[mark starr]

:wink: thanks great recipies good stuff to feed, two constantly starving teens . :thumbsup:

 

[Blizzard of '93]

I'll have to post a favorite or 2 of mine of the 'around the campfire' cooking. I've got a good one for a chuck roast and another for stuffed peppers.
both fairly cheap to prepare and goes a long ways.

 

[Blizzard of '93]

have you ever fryed 'taters and onions in the grease from a couple-3 slices of bacon?
render the fat from bacon in a deep skillet and add sliced taters. cook over medium fire stirring occasionally until taters are browning well then add a peeled/sliced large onion and finish cooking stirring often. a little salt and sprinkle black pepper near the end of cooking.
the whole process should take about 20 minutes or so.
this is good with slow-simmered pinto or other bean and roasted sausage or fried spam.

 

[Harold1950]

:grin: fried this and that.....that is how I grew up, everything fried in mostly bacon grease that had been saved on the stove in a can......reason my trips to my doctor for high cholesterol and B/P.......I think even our Cheerios were fried :haha: didn't have cold cereal back then....nope.....Southern style cookin is the way to go but because of my doc have to watch my intake..........but can't beat the taste and recipes...always had beans with a big ham hock with the tators and onions