Tag Archives: appalachian food

The frog legs contracted in the pan and appeared to jump

Aunt Clarice was an excellent cook. I’m sure she and my mother got their special culinary education in French cuisine from their mother, Maria. Since my Uncle Augie was a company man and wasn’t on a time clock for the Rolland Glass Plant, he had an hour for lunch at noon. The glass plant was […]

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The turkey was dressed out the day before

“In my younger days, during the 1920s, work was very good, and I would see men at the commissary company store, flipping gold and silver coins in the air and catching them as they fell. Shopping at the company store was an event. We all had our favorite clerk and would stand in line to […]

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Wait until the first frost has kissed the persimmons

Fall means that the persimmons are getting ripe and it’s time to gather the sweet, pulpy fruit. But you’d better try to get to them before the woodland critters beat you to it. Raccoons, foxes, squirrels, wild turkeys, bob white quail, possums, coyotes, and even deer feast on it. Numerous birds also relish persimmons. The […]

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Apple butter thick enough to slice

“Cider for apple butter must be perfectly new from the press, and the sweeter and mellower the apples are of which it is made, the better will the apple butter be. Boil the cider till reduced to one half its original quantity, and skim it well. “Do not use for this purpose an iron kettle, […]

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West Virginia Food is Much More than Ramps and Pepperoni Rolls… Maybe

The great thing is that every time I complete one of my books I realize how much I’ve learned about each state. The West Virginia Hometown Cookbook is my fourteenth book and the seventh in the Hometown Cookbook Series. Sheila Simmons, of Great American Publishing, and I co-author the Hometown series and so far it includes Tennessee, Georgia, Mississippi, Texas, Louisiana, South Carolina and now West Virginia. We learn something new with each book.

Working on the West Virginia Hometown Cookbook was once again a learning experience. I love being able to combine recipes from my own kitchen with those from West Virginia kitchens. I also include recipes from producers, growers, chefs, and even food related agencies and associations. I see my cookbooks as culinary history books.

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