The Foxfire Book of Appalachian Cookery

The Foxfire Book of Appalachian Cookery

Regional Memorabilia and Recipes

Book - 1984
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Baker & Taylor
Traditional recipes for soups, salads, fish, poultry, game, pork, beef, sauces, vegetables, breads, desserts, and preserves, are accompanied by descriptions of old-time cooking techniques

Publisher: New York : Dutton, c1984
Edition: 1st ed
ISBN: 9780525481089
Characteristics: xx, 327 p. : ill ; 24 cm
Additional Contributors: Page, Linda Garland
Wigginton, Eliot


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ellensix Jan 25, 2017

Addie Norton: "Pick a mess of green beans from the garden. String and break them into one and a half to two inch pieces. Wash them thoroughly afterwards. Put bacon or streaked pork meat for seasoning in a pot. Add the beans and add water to cover the beans. Cook until the beans are tender. You may want to add more water along to keep the beans from burning, but you want to have most of the water cooked out when they are done."
Arizona Dickerson: " My mother always cooked her beans in an iron pot on the fireplace. They're not good if you don't cook them down to the grease. A lot of people don't know how to cook beans. They leave water in them. I cook mine down to the grease, but not burned."


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