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KENTUCKY COOKBOOK

Author:  GWP

ISBN:  978-1-885590-64-0

Pub Date:  9/15/1900

Size:  5 1/2" x 8 1/2"

Binding:  Comb

Price:   $10.95

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ABOUT THE BOOK
From the Publisher
Features Kentucky's rich blend of cultures and culinary traditions. Over 135 favorite recipes contributed by Kentuckians throughout the state! Try Spoon Bread with Fried Apples, Country Style Ribs with Peaches, Kentucky Burgoo, The Derby Cafe's Mint Julep or The Original Kentucky Whiskey Cake.
 
SAMPLE RECIPE
Kentucky Burgoo
The center of the burgoo universe is Owensboro. During Owensboro's International Bar-B-Q Festival each May, 1,500 gallons of burgoo is served by the cup or by the gallon.

1 lb. PORK SHOULDER
1 lb. VEAL SHANK
1 lb. BEEF SHANK or OX TAIL
2 lbs. MUTTON or LAMB BREAST
6 qts. WATER
1 tsp. dried SAGE
2 tsp. dried THYME
2 whole BAY LEAVES
2 dried RED PEPPER PODS
4 tsp. SALT
3/4 tsp. freshly ground BLACK PEPPER
1 (4 lb.) HEN, with giblets
2 cups chopped CABBAGE
1 lb. boiling POTATOES, peeled and sliced
1 lb. ONIONS, peeled and chopped
1/2 lb. CARROTS, peeled and chopped
2 cups blanched, peeled, seeded and chopped TOMATOES
1 cup LIMA BEANS
1 1/2 cups CORN
1 cup thinly sliced OKRA
1 1/2 Tbsp. WORCESTERSHIRE SAUCE
1/2 cup chopped fresh PARSLEY

Combine the pork, veal, beef and mutton in a 16-quart stockpot. Add water, sage, thyme, bay leaves, red pepper, salt and black pepper. Bring to a boil over high heat, reduce heat and simmer gently for 30 minutes. Add the hen and its giblets. Continue simmering gently for another 1 1/2 hours, or until all the meats are tender. Remove the meats and set aside to cool. Bone and chop all of the meat (or put it through the coarse blade of a food grinder-do not use a food processor.) Return the meat to the broth and add the cabbage, potatoes, onions, carrots and tomatoes. Simmer for 30 minutes and then add the lima beans. Cook at the barest simmer for 1 1/2 hours. Add the corn, okra and Worcestershire sauce and cook for an additional 30 minutes. Stir in the fresh parsley, add salt and pepper to taste.

Serves 16.

Note: Serve burgoo with a spicy potato salad that includes pickle relish, boiled eggs and mustard and don't forget a slice of bread for sopping up the juices.
 

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