By Ginger Isham
Remember to attend the old-fashioned potluck supper on March 4 at 6 p.m., with live entertainment that you won’t want to miss! “Be there or be square,” as the saying goes!
Red Flannel Hash
2 cups cooked, corned beef, chopped (1 1/2 cups would work, can use canned also, but rinse)
2 cups boiled, chopped potatoes
1 cup cooked beets, chopped
3 tablespoons butter (may use less)
1/4 cup milk or cream
salt and pepper
Mix corned beef, potatoes and beets. Add salt and pepper. Melt butter in skillet. Add meat and veggies and pour milk/cream over all. Flatten hash in pan with spatula. Cook over low heat until one side is brown. May turn and brown other side—optional. Add more milk if mixture seems dry. May double recipe for a crowd.
Indian Custard Pudding
(A Vermont Cook Book)
2 1/2 tablespoons corn meal
2 tablespoons molasses (or maple syrup)
3/4 cup sugar
1/4 teaspoon cinnamon
2 cups milk
2 eggs, separated
Combine all ingredients but egg whites. Beat egg whites until stiff and fold into mixture. Bake in 35- degree oven for 35 – 45 minutes.
Baked Sweet Potatoes With Apples
(Open Hearth Cookbook)
2 and 1/2 cups boiled, sliced sweet potatoes
1/2 cup water
6 tablespoons butter (try 5)
2 cups apple slices (I prefer Macs that cook quickly)
1/4 cup sugar
1/4 cup dark brown sugar
juice of 1 lemon
Boil white sugar, lemon juice and water 2-3 minutes. Add apples and cook until soft. Remove with slotted spoon, save syrup. Sprinkle a little of brown sugar in medium casserole dish. Arrange layer of sweet potatoes and apples. Dot with some of butter and sprinkle more brown sugar. Repeat layers. Stir. Bake at 350 degrees for 20 minutes.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.