Southern Recipes

(or not)

Hummus

Preparation Tools Needed:

Blender, Measuring Cup. Measuring Spoons

Ingredients needed:

(1) 15.5 ounce can Garbanzo beans (Chick Peas) -- Bush's Best (UPC: 0003940001700) or Goya brand (UPC: 0004133102344)

(1 to 2) heaping teaspoon(s) of minced garlic

1/4 teaspoon of Cayenne Pepper (make it 1/2 teaspoon if you like it hot)

(2) heaping TABLESPOONS Tahini (Sesame butter) -- available at health food stores or Kroger can order it for you Krinos brand (UPC: 0007501328500)

1/4 to 1/2 teaspoon Cumin powder

Juice from 1 medium to large lemon

(1) 2 ounce can of Anchovy fillets -- drained -- (anchovies are optional) -- I like it like this – Reese brand anchovies are best (UPC: 070670006664)

1/2 teaspoon black pepper

1/2 teaspoon salt

(1) package (or more) of Pita Bread -- Kangaroo brand WHITE (UPC: 0007750700061) or WHOLE WHEAT (UPC: 0007750700062) Pita Pockets (at Wal-Mart )

Drain juice from Garbanzo beans into a cup and keep for the moment

Add all other ingredients into blender as described above

Add about 1/2 of the drained Garbanzo bean juice back into the blender, adding more Garbanzo bean juice, if necessary

Blend thoroughly until mixture is about the consistency of toothpaste

Discard any leftover Garbanzo juice down the drain and rinse the can before throwing the can away

Use Hummus as a dip with Pita bread, celery, carrots, broccoli, etc.  Store the remainder of the Hummus in the refrigerator until needed.  The Tahini does NOT need to be refrigerated.

Don't make it without the Tahini.  Kroger can order Tahini for you (16 ounce Krinos brand in a glass jar - (UPC: 0007501328500)

*************************************

Puerco Pibil

(Slow Roasted Pork)

Yucatan Recipe

Preparation Tools Needed:

Coffee Grinder (not the one used to grind your coffee)

Large Ziploc Plastic Bag

Blender

Aluminum Foil

Roasting Pan

Ingredients Needed:

Large Banana Leaves

5 Tablespoons Annatto Seeds

2 Teaspoons Cumin Seeds

1 Tablespoon Peppercorn

8 Allspice

½ Teaspoon Cloves

2 Habanero Peppers – de-veined and seeds removed

½ Cup Orange Juice (no pulp – not from concentrate)

½ Cup White Vinegar

2 Tablespoons Salt

8 Cloves Garlic

5 Lemons

Splash (1/2 to 3/4 Cup) of fine Tequila -- Mezcal

5 Pounds Pork Butts

Directions:

Grind Annatto Seeds, Cumin Seeds, Peppercorn, Allspice, and Cloves into fine powder

Pour Orange Juice and White Vinegar into Blender

Add Chopped Habanero Peppers, Salt and Garlic in Blender

Blend with Powder Mix from Grinder until Mixture is Smooth

Add juice from lemons to blender

Add Tequila

Cut Pork Butt into 2” Squares and put in large Ziploc Bag

Pour mixed blend from blender into Ziploc bag, seal and shake

Line Roasting Pan with banana leaves

Pour meat and mix from Ziploc bag into roasting pan

Cover pork and mix with banana leaves

Cover pan with tinfoil – tight – to keep steam from escaping

Roast Slowly at 325 Degrees for 4 Hours

Serve over White or Spanish Rice

Optional: Garnish plate with tomato slices and whole Jalapeno Pepper

Optional: To make flaming hot, crush the Habanero Pepper seeds to a fine powder and add ¼ teaspoon to the mixed blend

Suggested Beverages:

Tecate or Corona Beer with salt and lime – or –

Sangria – or –

Margarita

Enjoy !

*************************************

Roasted Red Potatoes with Bacon & Cheese

Preparation Tools Needed:

13” x 9” Baking Dish

Aluminum Foil

Ingredients Needed:

½ Cup Kraft Ranch Dressing

½ Cup Kraft Finely Shredded Italian Style Five-Cheese Blend

¼ Cup Oscar Mayer Real Bacon Bits

2 lb. small red potatoes, quartered (about 6 cups)

1 Tbsp. chopped fresh parsley

Preheat oven to 350° F.

Mix dressing, cheese and bacon bits in large bowl

Add potatoes and toss lightly

Spoon into lightly greased 13” x 9” baking dish and cover with foil

Bake 40 minutes. Remove Foil

Bake an additional 15 minutes or until potatoes are tender

Sprinkle with parsley

Makes 8 servings

Optional: Add chopped garlic and / or chopped onions to taste before baking

*************************************

My Grandmother’s and Mother’s Tea Cake Recipe

(also Boiled Soft Custard)

This Recipe was handed down from my Grandmother, Exyah Bond Hambrick, to my Mother, Juanita Hambrick Collins Rhine. The teaspoon of flavoring called for in the tea cake recipe is the standard measurement. I loved for my mom to make it with (at least) 2 teaspoons of lemon flavoring. The newspaper clipping came from the 1980s when my mom was writing the Vaiden column for The Winona Times. The date or issue is not known. At the time my mother wrote for the paper, the recipe had been in the family for over 90 years. It originally called for lard as shortening and plain flour. Those are the only two items that have changed.

CLICK HERE FOR RECIPE

*************************************