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1 tablespoon of shortening.
3/4 cup of boiling water
1 cup yellow Corn Meal.
1 teaspoon of salt
Melt shortening in heavy 8 or 9-inch skillet. Heat water to boiling point and pour immediately over corn meal and salt. Add melted shortening; stir to blend well. As soon as mixture has cooled enough to handle, divide into four equal portions. Shape each portion into a pone about 3/4 inch thick by patting between the hands. Place in pan and bake at 450°F for about 50 minutes or until golden brown.
Indian Pudding
2/3 cup plain Corn Meal.
4 1/2 cups of milk.
1/4 cup butter.
1/2 molasses.
1 teaspoon salt.
1/4 cup sugar.
1 teaspoon cinnamon
Scald 3 1/2 cups milk in top part of double boiler over direct heat. Mix corn meal with remaining 1 cup of cold milk. Add to scalding milk, stirring constantly. Place over boiling water and cook for 20 minutes, stirring frequently. Add butter, molasses, salt, sugar, and cinnamon.
Pour into greased baking dish (1 1/2 quart size). Bake at 325°F for 1 1/2 hours. Serve warm with cream or vanilla ice cream.
Pinto Beans
1 lb. dried pinto beans
1 large onion
1/4 cup bacon drippings
1 ham hock
1 teaspoon onion powder
1 teaspoon garlic powder
3/4 teaspoon seasoned salt
Rinse beans and remove any stones. Place beans in large bowl and add enough water to cover 3 inches. Soak beans overnight. In a large pot over medium heat, saute onion in bacon drippings. Add ham hock and enough water to cover. Bring to a rapid boil, reduce heat, and simmer, covered for 1 hours. Drain and rinse beans. Add beans with, if required, additional water to cover. Cover and simmer for about 1 hour. Add seasonings, stir and cook, covered, an additional hour or until beans are tender. Remove lid during the last 30 minutes of cooking and allow beans to cook down until broth reaches desired consistency. Add additional seasonings if desired.
More Recipes from Smoky Mountain Cookbook
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Our beautiful log cabins have fully-equipped kitchens, relaxing outdoor hot tubs, Jacuzzis, cozy fireplaces, pool tables, washer/dryers, satellite TV and outdoor grills. Choose from breathtaking mountain views, pet friendly cabins, or be in walking distance to our year-round enclosed heated swimming pool! Hidden Springs Resort also has a gorgeous wedding chapel and a conference room to accommodate weddings, family reunions and group retreats. In-cabin wedding services are also available.
2 cups sweet potatoes, cooked and mashed
2 Tbls. butter, softened
2 eggs, beaten
3/4 cup sugar
1 Tbls. flour
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. baking soda
1/2 cup buttermilk
1 tsp. vanilla
1 pie crust, unbaked
Combine sweet potatoes, butter and eggs, mixing well. Combine sugar, flour, salt and cinnamon and stir into potato mixture. Dissolve soda in the buttermilk and add to potato mixture, mixing well. Stir in vanilla.
Pour this filling into unbaked pie crust and bake at 350 degrees°F until set (about 1 hour and 10 minutes).
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