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COUNTRY COOKING<br />
Nashville Cornmeal<br />
Cookies<br />
2 1/2 sticks unsalted butter, softened<br />
1 1/2 cups sugar, plus about<br />
½ cup for rolling the cookies<br />
1 egg<br />
1 teaspoon vanilla<br />
zest from one lemon (optional)<br />
2 cups all-purpose flour<br />
1 cup self-rising cornmeal mix<br />
1 scant teaspoon salt<br />
Heat the oven to 375 degrees. Cream<br />
the butter and sugar in a large mixing<br />
bowl with an electric mixer until light and<br />
fluffy. Add the egg, vanilla, and lemon<br />
zest (if using). Blend well. On a low mixer<br />
speed, blend in the flour, cornmeal mix,<br />
and salt just until well blended. Using<br />
a small scoop or two teaspoons, scoop<br />
balls of dough, about 1-inch diameter,<br />
and roll the balls in a shallow bowl of<br />
sugar. Place the balls on a baking sheet<br />
about 1-inch apart. Flatten slightly with<br />
your fingers. Bake 13 to 14 minutes<br />
or until the edges are golden brown.<br />
Remove from the baking sheet and cool<br />
on a wire rack. Makes about 45 cookies.<br />
White Beans and Greens<br />
1 pound dry white beans, rinsed<br />
1 smoked ham hock or a<br />
chunk of country ham<br />
2 medium onions, diced<br />
3 medium carrots, peeled and sliced<br />
1 cup sliced celery<br />
3 garlic cloves, peeled and crushed<br />
2 teaspoons salt, or to taste depending<br />
on the saltiness of your ham<br />
10 cups water<br />
4 cups salted water<br />
1 pound turnip, mustard or collard<br />
greens, coarsely chopped<br />
Combine the beans, ham hocks, onions,<br />
carrots, celery, garlic and salt in a large<br />
slow cooker. Add 10 cups of water. Cook<br />
on high for about six hours (12 hours on<br />
low), or until the beans are tender. In a<br />
separate pot, bring 4 cups salted water<br />
to a boil. Add greens, reduce heat, and<br />
simmer until wilted and tender, about 15<br />
minutes. Stir cooked greens into beans<br />
just before serving. Serve with cornbread<br />
and Overnight Slaw. Makes about 10<br />
servings.<br />
Company<br />
Creamed Chicken<br />
6 Tablespoons butter<br />
1/4 cup finely chopped onion<br />
1/4 cup finely chopped celery<br />
6 Tablespoons all-purpose flour<br />
4 cups chicken broth<br />
salt and pepper to taste<br />
2 1/2 pounds boneless chicken breasts<br />
and thighs, cooked and sliced<br />
1/4 cup heavy cream, optional<br />
chopped fresh parsley<br />
Melt the butter in a large saucepan.<br />
Add the onion and celery and cook over<br />
medium heat until softened, about 10<br />
minutes. Sprinkle in the flour, cooking<br />
and stirring about a minute or two. Stir<br />
in the chicken broth. Bring the mixture to<br />
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