HED:Food editors' recipes featured in MADD-published cookbook
By Phyllis Harper
Since it was copyrighted in 1984, the "Food Editors' Hometown Favorites Cookbook: American Regional and Local Specialties" may not be in print, but the recipes are worth passing along in a column anyway.
I was given a copy recently and it is a good cookbook.
Published by Mothers Against Drunk Driving (MADD) as a fund-raiser, the recipes were collected from food editors all around the country. Edited by Barbara Gibbs Ostmann and Jane Baker for the Newspaper Food Editors and Writers Association Inc., the book has 128 pages of recipes, but there is no price printed in it.
If copies are still available, and if you are interested in getting one, write to MADD National Office, 669 Airport Freeway, Hurst, Texas 76053.
We''ll start with a barbecue sauce recipe while the season for cooking on grills on the patio is still in full swing..
"This is one of the most famous barbecue recipes in Texas - and the origin, of course, is obvious. President Lyndon B. Johnson gets all the credit for this one," the introduction says.
LBJ BARBECUE SAUCE
1 cup ketchup
1/2 cup cider vinegar
1 tablespoon sugar
2 teaspoons chili powder
1/2 teaspoon salt
1 and 1/2 cups water
3 ribs celery, chopped
3 bay leaves
1 clove garlic, minced
2 tablespoons chopped onion
4 tablespoons Worcestershire sauce
1 teaspoon paprika
Dash black pepper
4 tablespoons butter
Combine ketchup, vinegar, sugar, chili powder, salt, water, celery, bay leaves, garlic, onion, Worcestershire sauce, paprika, pepper and butter in medium saucepan. Bring mixture to boil. Simmer 15 minutes. Remove from heat and strain. Good on chicken, pork, ribs - or just about anything you want to barbecue.
KENTUCKY HAM AND RED-EYE GRAVY
8 slices (1/4-inch thick) raw country ham
3/4 cup black coffee
1 teaspoon sugar
Heat a few drops of oil in a large skillet until skillet is medium hot. Lay ham slices in skillet. Cook on one side for about 8 minutes over medium-high heat. Turn slices and fry about 8 minutes more. Pour coffee into skillet over ham slices. Sprinkle with sugar. Cover and simmer over very low heat for 5 to 10 minutes. Serve ham and gravy together.
MEMPHIS-STYLE FRIED DILL PICKLES
3 to 4 large dill pickles, whole
1/2 cup all-purpose flour
1/4 cup beer
1 teaspoon cayenne, or to taste
1 teaspoon black pepper, or to taste
1 tablespoon paprika
2 teaspoon garlic salt
2 or 3 dashes hot pepper sauce
Vegetable oil for frying
Cut dill pickles into 1/4-inch slices. Combine flour, beer, cayenne, paprika, pepper, garlic salt, and pepper sauce in medium mixing bowl. Dip pickle slices into batter. Heat oil to 375 degrees in large deep saucepan. Fry pickles a few at a time until they float to the surface, about 4 minutes.
4 cups peeled and cubed potatoes
1 medium onion, chopped
3 tablespoons chopped pimento
2 cups medium white sauce (see below)
1 cup grated cheese
Bring pot of salted water to boil. Add potatoes and onion. Cook about 15 minutes. Drain. Stir in pimento. Turn into buttered 2-quart baking dish. Cover with white sauce and cheese. Bake at 350 degrees for 15 to 20 minutes until potatoes are tender.
Melt 2 tablespoon butter. Stir in 2 tablespoons flour until smooth. Gradually stir in 1 cup milk. Season to taste with salt and pepper.
BREAKFAST BURRITOS FROM NEW MEXICO
Spread crisp hashed brown potatoes and 3 to 4 pieces crumbled crisp bacon on flour tortilla. Roll up. Top with Monterey Jack cheese, and chili or chili puree. If desired, top with a fried egg. Place in 350-degree oven until cheese melts. Serve immediately.