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

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

On 2008-03-29, George Shirley > 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

notbob wrote:
> On 2008-03-29, George Shirley > 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

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

notbob wrote:
> On 2008-03-29, George Shirley > 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

On 2008-03-29, George Shirley > 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

notbob wrote:
> On 2008-03-29, George Shirley > 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

On 2008-03-29, George Shirley > wrote:

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

I tend to agree, George.

nb

In article <yLxHj.18827$_a5.3345@fe95>, 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

On Sat, 29 Mar 2008 21:08:00 -0400, T >
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.

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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?

In article >, sf says...
> On Sat, 29 Mar 2008 21:08:00 -0400, T >
> 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.

On Sat, 29 Mar 2008 16:53:12 -0500, George Shirley
> wrote:

>notbob wrote:
>> On 2008-03-29, George Shirley > 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)

The Cook wrote:
> On Sat, 29 Mar 2008 16:53:12 -0500, George Shirley
> > wrote:
>
>> notbob wrote:
>>> On 2008-03-29, George Shirley > 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

On Sun, 30 Mar 2008 07:16:33 -0500, George Shirley
> wrote:

>The Cook wrote:
>> On Sat, 29 Mar 2008 16:53:12 -0500, George Shirley
>> > wrote:
>>
>>> notbob wrote:
>>>> On 2008-03-29, George Shirley > 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)

The Cook > wrote in
:

> 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.

On Sun, 30 Mar 2008 03:49:46 -0400, T >
wrote:

>In article >, sf says...
>> On Sat, 29 Mar 2008 21:08:00 -0400, T >
>> 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!

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On Sun, 30 Mar 2008 09:08:02 -0500, The Cook >
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.

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