Cookbook includes venison recipes
Published 10:06 am Friday, December 17, 2004
By By Lisa Tindell Cooks Corner
OK, I'll admit it. I am no longer a young woman. However, according to some recipes I've been looking at lately, I'm not that old either.
For some reason around the holidays, I enjoy looking at old cookbooks. You know, the ones that have the recipes for the food you remember eating at Grandma's when you were a kid. But when I find a recipe that sounds interesting enough to prepare, I usually run into somewhat of a problem. What is a No. 2 size can of pineapple? How much is a pinch or a dash? These are questions I've asked many other cooks and I get somewhat different answers from each one.
If you have a definite answer for any of these questions and any other things you might think need answers to, please feel free to pass along the information. It would be greatly appreciated.
While perusing through some old cookbooks, I did find some interesting recipes that might make wonderful treats for the upcoming holiday season.
The following recipe was one gathered by Alabama writer Kathryn Tucker Windham. She found the recipe while traveling through the Black Belt area of central Alabama. The recipe is one of many in her book "Alabama Recipes." Since the book was published in 1967, one can assume that the concoction has been around for more than 35 years.
4 and one half cups sugar
3 tsp. vanilla
3 quarts ground pecans
Beat eggs and sugar together for 30 minutes - no cheating on time. This can best be done in an electric mixer, but old-time cooks declare the results are better if done by hand. Add vanilla and then stir in pecans. The dough should not be stiff. Drop by spoonfuls on greased baking sheets and bake at 350 degrees until lightly browned.
The recipe did not say just how many of these goodies would come as a result, but with that many pecans, it's sure to be enough to satisfy a crowd.
The following recipe is one that I have had for many years. The punch is especially good around the holidays, but I did have the punch served at my wedding reception more than 20 years ago. It's sure to be a pleaser for the most festive occasion.
1 envelope each, unsweetened black cherry, lime, and strawberry drink mix
4 cups sugar
5 quarts water
1 large can pineapple juice
1 liter lemon-lime soda (Sprite or 7-Up)
Mix drink mix, sugar and water together until sugar is dissolved. Add pineapple juice and chill. Just before serving, add soda.
I usually make an ice ring of the mixture to add to the punchbowl before pouring on the soda. It's a wonderfully sweet punch that serves a crowd. Leftovers can be refrigerated for up to one week.
The holidays give us a wonderful opportunity to share laughter and good food with friends. Be sure to check here next week for some last-minute ideas for festive, delicious finger-foods that are different from the usual meatballs/cocktail wiener fare.
Happy eating and happy holidays.