Cookin: Okra and Corn Pones

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* Exported from MasterCook Mac *

 

Okra A Go-Go

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p33

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 quart salted boiling water

1 pound fresh tender okra -- to 2 lbs

 

Also in Heart of the Home, Ann Jackson (1995)

 

Have the salted boiling water ready. Quickly wash the okra, leaving

the stem ends on Add the okra to the water, and let cook exactly 7

minutes after the water comes back to a boil -- not a minute more or

less. Drain immediately and arrange in a circle around a bowl of your

favorite dip or dressing. (My favorite is blue cheese.) Hot soy

margarine, lemon, and garlic works well also.

 

Whether you're having dip or not, this is the best way to cook okra.

If you like, you can just pile the okra on a serving plate, add a few

pats of soy margarine, and dig in Hold the okra by the stem end, and

eat the tender part. It's a great finger food.

 

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Per serving (excluding unknown items): 0 Calories; 0g Fat (0%

calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg

Sodium

 

NOTES : How can you tell if okra is tender? If you an puncture the

pod easily with your thumbnail, it's edible. Thanks for this recipe

goes to Marjorie K. Rawling's Cross Creek Cookery, the best cookbook

I have ever read.

 

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* Exported from MasterCook Mac *

 

Old Time Corn Pones

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p33

Serving Size : 5 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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2 1/4 cups white cornmeal

- please no yellow cornmeal for this!

2 tablespoons toasted sesame oil -- to 3

1 cup buttermilk

- can be half milk; half water

1 1/2 teaspoons baking powder

1 teaspoon salt

 

Also in Heart of the Home, Ann Jackson (1995)

 

Put the dry ingredients into a bowl, and blend well. Make a well in

the middle, and add the buttermilk and oil all at once. Stir up

completely and quickly. Put big spoonfuls onto a hot, barely greased

griddle over low heat. When brown on one side, turn over and let

brown on the other; don't keep turning these back and forth. Keep an

oven-proof platter in a slow oven to keep the pones hot as they get

done. (This also helps finish cooking them.)

 

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Per serving (excluding unknown items): 248 Calories; 1g Fat (5%

calories from fat); 7g Protein; 51g Carbohydrate; 2mg Cholesterol;

589mg Sodium

Food Exchanges: 3 Starch/Bread; 1/2 Fat

 

NOTES : These are a must with vegetable soup, collards, or any greens

to sop up the potlikker. With some soy margarine and honey or jam,

it'll cure a sweet tooth. This recipe has probably not changed a lick

since a pioneer woman wrapped up a couple of pones and a few apples

for her man to take to the field with him.

 

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Ellen

ellencr