Brother Branham's Kitchen #3
Tuesday, January 22, 2008
In the early 1900's, the back woods of Kentucky were a tough place to live. Brother Branham and his family certainly did not have the luxuries that we take for granted today. Times were hard and money was scarce, but they found a way to make it. Here is a recipe that is sure to save you a few dollars when things get tight.
When I was a little kid, we lived up in Kentucky, and we had a hard time living. Mama used to take old corn pone (I don't know whether you know what it is, or not), black-eyed peas and turnip greens. And when she'd take that old corn pone...We didn't have any lard. She'd render out meat skins. And then she'd make that (the grease) the shortening for this corn bread out of them meat skins.
61-0312 – Jehova Jireh
Corn Pone
- 2 cups cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon lard or shortening
- milk, enough to make a stiff dough
Preparation: Mix together cornmeal, baking powder, and salt. Cut in lard and add enough milk to make a stiff batter. Form into cakes with hands and place in a greased baking pan. Bake in a preheated oven at 425° for 20 to 30 minutes.
Black-eyed peas
- 2 pounds dried black-eyed peas
- 8 ounces hog jowl or 2 small to medium ham hocks
- 6 cups water
- 1 large onion, coarsely chopped
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon sugar
- salt, to taste
PREPARATION:
Pick over the peas and rinse well, then soak in cold water overnight. Place ham hocks or hog jowl in large kettle with water, bring to boil, and cook for 1 1/2 hours. Drain peas and add to the hog jowl.
Turnip Greens
- 4 to 4 1/2 pounds turnip greens
- 1 pound salt pork, rinsed and diced
- 1 1/2 cups water
- 1 cup finely chopped onion
- 1/2 teaspoon pepper
- 1 teaspoon sugar, optional
- a dash of crushed red pepper, optional
PREPARATION:
Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender.
Enjoy!
