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Hi All:
I have never eaten this after my mother quit making it and I’ve never met anyone who knew its origins but my mother grew up in the old Choctaw Nation and I vaguely remember how she made it.
Boil sweet potatoes until done. Mash and add some water with sugar or honey to taste. Put in a buttered pan and bake. It was out of this world – not too sweet – soft but slightly chewey.
Has anyone ever heard of this one.
Clydene
The closest thing I would associate with this would be the sweet potato casserole that most everyone makes at Thanksgiving. Sounds like you could just leave off the topping and bake….I’m guessing at low heat for an extended period of time???
I know we have had the casserole all my life….and we love eating just plain sweet potatoes, especially in the fall.
Aho
Becky
Alright y’all. I’m starvin to death just reading these things.
When I was very young one of my jobs was to break the beans, help grind the corn, help Grandma make her relishes- usually made of corn, squash, cucumbers, onions( maybe other things I just can’t remember that far back). Grandma and Aunts would bread the cut okra with the ground cornmeal, they would freeze this once grandma got an electric ice box. We would pick poke, dock, onions, leaf lettuce and dandelion leaves. So Grandma would fry up some smoked bacon and poor the grease over the salad then put the bacon in the salad.
I love fried squirrel/rabbit/chicken and gravy with potatos and biscuts. For breakfast I like heavy biscuts and gravy.
How about hominy? I like hominy plain, in a stew with chicken/turkey/ squirrel/rabbit/etc. I have to have some frybread to go along with it.
The Sweet potatos cooked down then sweetened with brownsugar or honey is common around here. I think most folks call it candied yams. Can’t forget the little marshmellos. Sweet potato pie is great just like pumpkin pie.
I’ll add more a little later.
Bob
Hi Bob, Becky, and All, Well, I really wasn’t that hungry, but I am now. These foods sound good. My Dad was a hunter and a fisherman~so, my family grew up eating squirrel, rabbit, fish. Sadly, I don’t think I would want to eat the fish out of Sugar Creek today cause of all the pollution. Anyway, we raised chickens and always had a big garden~I remember having to weed and dig potatoes. Also, my job was to help pluck chicken feathers after they dunked them in boiling hot water eeew, but it sure smelled and tasted good cookin on a Sunday afternoon with mashed potatoes and gravy~funny my Mother has been a life~long vegetarion, but Dad and us 5 kids were not. Dad was a good cook too~thats what he did in the Navy. He used to make up his own recipes. He made the best beef stroganoff~tender cuts of beef with noodles, mixed with mushrooms, pepper jack and long~horn cheeses and a dab of sour cream~mmmm~he also made great sloppy joes~sometimes putting cheese in them and sometime he would pour corn~bread batter in a pan and a layer of sloppy~joe and cheese~then top with another layer of corn~bread and bake~sooo gooood~Mom was a good cook also~she made great pies too. My favorite was lemon merrange or key~lime. We had 3 cherry trees, 1 yellow apple and 1 walnut trees. So we had alot of cherry, and apple pies. Also had a grape vine that used to produce the biggest deep purple sweet grapes that I can almost taste just thinkin bout em. My daughter makes a sweet potatoe casserole with mashed sweet potatoes or yams, brown sugar, butter and she puts pecans in it and bakes~talk about rich!!but oh sooo goood!! I like to cook too but when Mom taught me you gotta remember she was cookin for a family of 7 ~9 when Grandpa and my step~Grandma would eat with us usually on Sundays,. It was hard for me to not want to cook for alot of people~my husband used to say man, you cooked enough for an army~lol~oh well, so we eat alot of left~overs for a few days~ha~ha!! Well, we’ve got more or less a tomato patch with 30~some plants of about 6 different varieties~theres one I can’t wait to try can’t remember what its called but it’s suppose to produce big pink fruits but be red inside hmm? Well all for now~Take care All!! Greydove:) PS am getting ready to warm up some fresh green~beans I snapped and cooked Friday eve~I pressure cooked em with vadalia onions, smoked sausage, carrots, new poatoes and bout 1/2 head of cabbage. Got some sweet corn I’m gettin ready to shuck and I’ll just steam it on top of the green beans in the same pan~pretty much a whole meal in one pan~gotta go now~gettin hungry~~!!;)
Bob, I had never had hominy until my SIL came around. I use it now in my Three Sisters’ soup…and our newest kids to move in want me to make frybread on Thursday night to have Indian tacos. I told them to buy the fixins’ and I would do the cooking. Actually have not made them since Valentine’s Day….it’s Ken’s favorite.
i know my Mothers family cooked, fish, squirrels, rabbitt, possum, deer, etc. they also made ash cake, and gathered wild greens, berries, nuts, etc.
Venison and Buffalo. Thats all we eat. The best way to tenderize venison is equal parts of 7-UP and zesty italian dressing. I put them in a bag and tenderize them over night. I also go to Nativetech. They have a lot of good recipes on there. All Native American.
Hi! I have not been on here in a long time. I am looking after a genealogist told me that I need to stay put here, cause some of family may be here. I will put in what I am seeking later.
I am goint to have to remember not to read this thread until after supper!!LOL Has’nt anyone here ate ground hog? Mommy would boil it and then bake it in the oven with sage. I would love to have some now!!
Welcome back, Kamama…thanks for the hint on venison. I keep trying to convince my mom not to soak it in vinegar…that leaves such a strong taste that most of the family won’t eat the stew. Now your hint sounds easy and cheap….I have a deer ham in the freezer that someone gifted to me…now just to figure out how long it takes to thaw and how to cut it up.
Granny…when I first read your post…I thought ground hog….isn’t that sausage?? Then I went back and looked again….and realized you had said groundhog. Nope, can’t say I have ever had that.
Becky, will just put my 2 cents worth in here. I saw mention of 7-UP and had to share our method of cooking almost any beef roast. For a “normal” beef roast sold today we of course use onion and salt and pepper. We like our meat cooked well and a good gravey. So to that you would use 1 can of cream of mushroom (or celery) soup mixed with one can of coca-cola. If you are cooking larger portions just add another can of each or mix the soup flavors using one of each. We empty the soup in a bowl, fill can with coke and pour in soup then chopped onions and pour over the meat after blending ingredients. Cover tightly and cook at 225-250 until meat is coming apart. The gravey is worth the effort or you can thicken the gravey using browned flour adding the broth from the cooking. Will melt in your mouth and wonder what it would do to venison even though we don’t eat it. My mama soaked venison in heavy salt water changing it repeatedly until water was not bloody.
Blue Fish are strong in taste but fillet them and trim out the darkes part and skin the fillet. Soak in sever salt water soaks then marianate with Italian dressing and hot sauce to taste. take out from marianade , batter and fry and you don’t know you are eating a blue. We use the dressing and hot sauce from the Dollar Tree and for us 1 bottle of each did the job. Ed
Ed, have seen coke used in many different ways…and that does sound good. I use cream soups for a lot of recipes…quick way to make gravy for cube steak as well. I had a friend tell me that if you have BBQ that has dried out while keeping it warm, pour a can of coke over it and stir it in….and he worked in food service for a long time.
The first thing I need to do with this mammoth deer shoulder/ham is to thaw it, but, don’t want to do that until I have figured out where to go from there. I have cooked ground venison, but, never processed a whole shoulder that was frozen. Thought about taking it to the local butcher shop and letting them process it for me……still pondering.
Becky , I want to apologize for some spelling and wrong information. Words in question on my pose were “darker” and “several” and the information was Dollar General and not Dollar Tree.
I was a little tired and much involved yesterday so my excuse for any error’s in the post. Upgrade: Rachel is still weak from the samonella and hospital stay but much improved and getting back to normal. Devin our 4 yr. old grandson has had it since her and his mom our daughter since him. Strange thing the state report confirmed at the hospital and sent to the health dept. says it is a strain that comes from Reptiles and especially Iguana. We have been in contact with none of these but assumed it came from our evening meal on the 4th at a local restuarant for Rachel. Devin would have been all over Grandma physically and the same for Johanna taking care of Devin but we may never know. When Johanna went to the ER they had treated 3 other suspected cases that same afternoon. The nurse told me the other strains were typical with food but only Rachel’s is typical with reptiles.
On your venison, I would assume same procedure for thawing as for frozen beef but again my mama would soak in salt waters changing them several times until she was satisfied she had soaked most of the blood out. My son always cut all of his up into beef stew size pieces then froze it for later use.
Rachel’s 6mo check up at Greenville still shows no issues involved with cancer and May was 5 years clean and 8 years total. Ed
Well, today was the first time I have ever had an “Indian Taco”. And it is also the first time I have ever had Fry Bread. Having that much bread is not a good idea with someone who has Type 2 Diabetes. But my buddy and I were in Cherokee NC today and we just had to try it. Its already really cold over the Blue ridge Parkway on a motorcycle. Brrr!
I really would like to know where people live in NC so I “might” could stop in and say hello sometime when I am on one of these rides. I maybe talking out the side of my face though because I have passed through Clarksville twice in the past 3 weeks and haven’t made the time to call Linda and see if she wants to meet somewhere and have a cup of coffee and chat. I’m so shamed. I would love to meet everyone though if possible. Who is going to the Chickahominy Pow-Wow?
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