KENTUCKY BURGOO RECIPE

Here is another recipe from the 1976 cookbook made out some kind of construction paper. This Kentucky Burgoo recipe was donated by Mrs. Glenn Snodgrass (Tea-Timers H.D. Club) in Tom Green county's Home Demonstration Club. I will type it exactly as written back then. Not sure of original writing though.

600 pounds lean soup meat (no fat, no bones)

200 pounds fat hens

2000 pounds potatoes, peeled and diced

200 pounds onions

5 bushels of cabbage, chopped

60 ten-pound cans of tomatoes

24 ten pound cans puree of tomatoes

24 ten pound cans of carrots

18 ten pound cans of corn

Red pepper and salt to taste

Worcestershire. Tabasco, or A#1 Sauce to season.

Mix the ingredients, a little at a time and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season one dozen squirrels to each 100 gallons. "Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous cauldron, over which, at the exact moment, a rabbit's foot at the end of a yarn string is properly waved by a colored preacher, whose salary had been paid to date. These are the good omens by which the burgoo is fortified".

"Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and at other outdoor events. This recipe is from a handwritten copy by Mr. J.T. Looney, of Lexington. Mr. Looney is Kentucky's most famous Burgoo-maker and it was for him that Mr. E.R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction.

Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attempted by an amateur though it can be prepared in smaller quantities.

It is a very picturesque sight to see Mr. Looney, aided by many negro assistants, preparing this dish over open fires and huge kettles which are kept simmering all night.

DUTCH BABY

For my birthday, (which is in Feb. by the way) my daughter bought me a new cast iron skillet. For Mother's Day, she bought me 'The Cast Iron Skillet Cookbook - Recipes for the Best Pan In Your Kitchen by Sharon Kramis & Julie Kramis Hearne'. I always love cooking in my cast iron skillets and dutch ovens. It gives me the feeling of tradition and days gone by. I don't use Teflon pots and pans, because over time, they start to flake off and it worries me that some of that Teflon will end up in the food I am cooking and possibly be harmful to my family. So, Teflon is a no-no in my house. I stick with traditional old time cookware. Although I am not selling my own cookbook that my daughter got me, you can purchase one here if you like... They start from $11.53 and can go as high as $16.95 depending on who you buy it from... http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=1570614253 and now, on to the recipe.

This is a recipe meant for the cast iron skillet. Just a few ingredients produce an amazing puffed pancake that looks as though it might rise right out of the pan. We like to serve this puffed pancake on lazy Saturday mornings and, even more, we love getting it served to us on Mother's Day.

MAKES 2 SERVINGS

2 tbs butter

4 extra-large eggs

1/2 cup all-purpose flour

1/2 cup milk

TOPPING

3 tbs butter

Juice of 1 lemon

1/2 cup powdered sugar

Preheat the oven to 425. To make the Dutch baby, melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into the skillet with the melted butter.

Place the skillet in the oven and bake until the top puffs up and is lightly golden, about 25 minutes.

To clarify the butter for the topping, melt it over low heat in a small saucepan. Skim off and discard the foam. Remove from the heat and let stand until the solids settle, about 5 minutes. Pour through a strainer into a glass measuring cup.

When the Dutch baby is done, drizzle the clarified butter over the top, then sprinkle with the lemon juice and dust with the powdered sugar. Cut into six wedges and serve immediately.