In a former life, about 100 years ago, I was a great country music
fan. I loved everything Johnny Cash sang. The 2005 film “Walk the Line”
brought back memories of his great music.
So does “Cooking in the House of Cash” by Peggy Knight, long time
cook for John and June Carter Cash. The Carter and Cash families were
true country cooks who loved simple and hearty food, as is shown by the
following recipes.
Peggy’s Spoon Rolls
1 package dry yeast
2 cups very warm water
1 1/2 sticks margarine, melted
1/4 cup sugar
1 egg, beaten
4 cups self-rising flour
Place the yeast in the warm water. Cream the melted margarine with
the sugar in a large bowl. Add the beaten egg. Add the dissolved yeast
to the creamed mixture. Add the flour and stir until well mixed. Place
in an air tight bowl and keep in the refrigerator.
To bake, stir down, knead gently and drop by spoonfuls into well
greased regular sized muffin tins. Bake at 350 degrees about 20
minutes.
The dough will keep in the refrigerator several days. You can have fresh rolls at short notice. Makes two dozen.
Mother Maybelle Carter’s Fried Chicken
1 whole frying chicken, cut up or four whole skin-on chicken breasts, split
1 1/4 cup flour
1 1/2 teaspoons salt
1 teaspoon black pepper
1 cup buttermilk
1 cup vegetable oil
Wash the chicken and pat dry with paper towels. Mix the flour, salt
and pepper together in a flat bowl. Dip the chicken pieces in
buttermilk then roll in the flour mixture until well coated.
In a large cast iron skillet (a deep chicken fryer is ideal) heat
the oil in medium heat. Lay the pieces gently in the hot oil with space
between them.
Bring the heat up to medium high and cook until the chicken is
golden brown. Turn with tongs and brown the other side. Turn the heat
down to medium low, cover the skillet and let cook for another 20
minutes.
When done, place on layers of paper towels to soak up the excess
grease. Chicken may be placed in a platter and kept in a warm oven
until ready to serve. Serves 6-8.
June’s Baked Potato Salad
8 medium potatoes, cooked and chopped
8 ounces American cheese, chopped
1/4 cup chopped onion
1/4 cup chopped celery
1/2 pound bacon, fried crisp and crumbled
1 cup real mayonnaise
Salt and pepper to taste
One cup Ritz cracker crumbs
Combine the potatoes, cheese, onion, celery and bacon in a large
bowl. Stir in the mayonnaise, salt and pepper and mix well. Spoon into
a buttered 9x13 inch baking pan. Sprinkle the cracker crumbs on the
top. Bake at 350 degrees for 55 minutes. Serves 8-12.
As with much down home, country cooking, there was little regard for
calories, fat and healthy eating in this cookbook. Perhaps that’s why
Johnny Cash’s voice had such a rich quality.
And...that’s all she wrote.
Editor’s note: The writer is the former Sandy Snyder, whose parents owned the Pine Grove Hotel on Canadarago Lake.
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