"What's Cookin' in Sulphur Springs"

 

by: Bobby McDonald

 

The 40th Annual Hopkins County Stew Contest is "just around the corner" and recently someone brought me an old cookbook that had been published by the First United Methodist Church (date unknown), entitled "What's Cookin' in Sulphur Springs." The cookbook had some outstanding recipes, supplied by some folks that have long passed away, but were noted cooks in the county.

Of course, the first recipe in the book was for Hopkins County Stew! I've included the stew recipe and one for Mexican Cornbread, and a dessert, for you to try for a meal, as you practice different recipes for your own entry in the Stew Contest. Enjoy!

 

 

 

 

Hopkins County Stew

Mrs. Joe Tom Wood

 

1 - 5 pound hen, cooked and deboned

2 slices of salt pork

2 - #2 cans tomates

3 chopped onions

1/2 teaspoon black pepper

1 button of garlic

1 teaspoon sugar

1 teaspoon chili powder

1 can cream style corn

Cook salt pork with the hen. Remove, when done. Take the
broth and add the remaining ingredients, except the corn. When
completely done, add the corn and simmer for 5 minutes, before serving.

 

______

 

 

 

 

Mexican Cornbread

 

Murray Dawson

 

1 pound hamberger meat

1 large onion, chopped

1 cup yellow corn meal

2 eggs, beaten

1 cup sweet milk

1/2 teaspoon soda

3/4 teaspoon salt

1 can cream style corn

1/2 cup bacon drippings

3 large Jalapeno peppers, chopped

1/2 pound Longhorn cheese, grated

Brown the meat and onion in the bacon drippings. Mix
with the remaining ingredients and bake in a heavy skillet
35 to 40 minutes, in 375 degree oven. Serve with fresh butter.

 

____

 

 

 

 

Buttermilk Pie

Mrs. Nealy H. Griffith

 

2 cups sugar

3 eggs

2 stick butter

2 tablespoons flour

1/2 cup buttermilk

vanilla flavoring

Mix all ingredients together in a pan, pour into an unbaked pie shell.
Bake slowly, at 350 degrees. Remove from the oven while pile still "shakes."

 

_____