Squirrel X's Culinary Miscellany!
greens 'n dumplin's
"Make anything with love, and BAM! It's a beautiful meal."
__Emeril Lagasse
"Who could ever weary of moonlit nights and well-cooked rice?"
__Japanese proverb
"What I love about cooking is that after a hard day,
there is something comforting about the fact that
if you melt butter and add flour, then hot stock, it will get thick! It's a sure thing.
It's a sure thing in a world where nothing is sure!"
__Nora Ephron
"A good cook is like a sorceress who dispenses happiness."
__Elsa Schiaparelli
"Noncooks think it's silly to invest two hours' work
in two minutes' enjoyment; but if cooking is evanescent,
so is the ballet. "
__Julia Child
"Cooking is a creation."
__Piero Selvaggio
"'Tis an ill cook that cannot lick his own fingers."
__William Shakespeare
Greens 'N Dumpin's
Ingredients:
2 pounds turnip greens
1 pound mustard greens
1 pound spinach
1/4 cup of salt
1 pound bacon
1 small onion, chopped
salt to taste
2 tablespoons sugar
2 teaspoons crushed red peppers [optional]
Instructions:
1) Strip the greens from their stalks and wash in cold water
to which 1/4 cup of salt has been added.
2) Wash three or four more in cold water 'til the water shows clean. Drain well.
4) In a large kettle, combine 2 quarts boilin' water,
1 lb. bacon and the chopped onion.
5) Boil for half an hour, then add all your greens and salt to taste.
6) Make *Corn Dumplin's and drop 'em on top of the greens.
7) Cover tightly and simmer over low heat for thirty minutes.
8) Serve greens surrounded by dumplin's and topped with bacon.
[Crushed red peppers may be added before the dumplin's if desired.]
*Corn Bread Dumplings
Ingredients for dumplin's:
1 and 1/2 cups white or yellow cornmeal
4 tablespoons flour
1 tablespoon salt
1 teaspoon sugar
1 cup boiling water
Instructions for dumplin's:
1) Combine the cornmeal, flour, salt and sugar.
2) Add boilin' water, stirrin' constantly 'til the mixture is stiff.
3) Wet your hands and roll spoonfuls of the cornmeal mixture
into small balls. Drop into the greens, cover tightly
and simmer for thirty minutes.
and the best of intentions for whoever wants to try 'em,
but if somethin' goes wrong, don't blame the varmint.*
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