I love cooking recipes from the “Favorite Recipes of the John C. Campbell Folk School” cookbook. It was published in 1971 and was compiled by Alice Tipton and Oris Cantrell. Along with all the great recipes, the book has old photos of the Folk School, old prints made at the school, and little snippets of songs and blessings that are recited before meals at the school. One of my favorite cookie recipes from the book is for Scottish Delights. One…
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Appalachian Food
I’m still on the toasted sweet bread kick for dinner (lunch) every day. This past week I stumbled upon a…
Even though we love to can the deer meat The Deer Hunter harvests, he always leaves a few hams whole…
Do you ever get in the habit of eating the same thing? Lately I’ve been eating a piece of toasted…
“Bonnie Clabber” written by Jay Henderson In Appalachian English, “bonny-clabber” describes a milk-product typically described as curdled sour milk. Bonny-clabber…
“No account of food habits in East Tennessee would be complete without a discussion of the role of dried beans.…
Appalachia is known for its Apple Stack Cake, but I never even tasted one until I assisted in a cooking…
As you might imagine we eat a lot of deer meat. We like it cooked a variety of ways. When…
Wanda: “We loved it as kids–it was rare to get snow in southern west TN. Mama made it with Pet…
Last week’s Crumble or Pour post made me study on other important bread matters. You know like whether you should…