From Penny's Table

Our traditional meal is one of my favorite to prepare. This year, we've a lean boneless pork loin roast and a beautiful head of cabbage with dark green leaves. I always include the dark outer leaves in my cabbage dish, for the beautiful color they add. If I were a purist when it comes to traditions, we'd be having turnip or collard greens and dried black eye peas with rice. Granny would have tomato jam and freshly chopped onions as a relish for the peas, Daddy adds a vinegar pepper sauce for the greens. And all provide a pan of the best crispy baked corn bread. This year, I'm experimenting for our dessert. I've discovered some peaches processed without sugar, and I'm planning to make a cobbler using some rather unique low carb ingredients... I won't post the low carb recipe until I work it out, but I will add Mr. H's famous peach cobbler recipe. Mr. H was Chance's dad and we eagerly invited him and his peach cobbler to every family meal!

Roasted Pork Loin

1 boneless pork loin roast(4-5 pounds)
2 cloves garlic cut into slivers
salt and pepper
fresh rosemary leaves (about two sprigs worth or 2 tbsps)

Line baking pan with foil, place pork loin on pan. Cut slits into meat and pack with rosemary leaves and garlic pieces. Salt and pepper well. Bake at 325F for 1 hour. Turn off oven and leave roast in place for another half hour. (Or use slow cooker on HI setting. I don't add liquid to my cooker when preparing this roast. Cook about 4 hours).

I'm not sure where I came across this method of preparing cabbage. Chance and I love it, the cream adds another dimension of flavor and the long cooking process sweetens the cabbage nicely.

Baked Cabbage

1 onion chopped coarsely
1 head cabbage coarsely chopped
butter
1 cup heavy cream
1/2 cup bread crumbs

In large deep pan, melt butter and add onion and cabbage. Cook over medium heat, stirring frequently until cabbage is just tender. Remove from burner. Pour cabbage mixture into a large casserole dish. Pour cream over top and add bread crumbs. Dot with butter. Bake at 350F for 45 minutes.

Tomato Jam was on the table anytime Granny served fresh black eye peas. This jam is also good on a hot buttered biscuit.

Granny's Tomato Jam

1 15 oz can diced tomatoes
1/2 cup sugar

Place tomatoes and sugar in saucepan. Cook on medium heat until liquid is reduced by half and tomatoes look glossy and thick.

Real cornbread starts with pure cornmeal and a hot cast iron skillet. You can make good cornbread with out the skillet, but the crust won't develop as it does when you use cast iron.

Real Southern Cornbread

2 cups finely ground self-rising cornmeal
1 1/2 cups buttermilk
1 egg
1/4 cup oil (bacon grease is incredibly good, but in favor of lowering cholesterol I use olive oil)

Preheat oven to 425. Pour oil into large cast iron skillet and place in oven.

Place cornmeal in bowl. Add beaten egg and buttermilk, stirring well. Remove hot pan from oven (careful!) and pour hot grease into batter. Stir well and then pour batter into hot pan (this is what forms that wonderful crust). Bake in 425F oven for 25 minutes. Remove from oven and flip cornbread out onto warmed serving plate. Cut into wedges and serve.

Mr. H's Peach Cobbler

1(16 oz) can peaches, packed in water
1 cup flour, self-rising
1 cup sugar
1 cup milk
1 stick melted butter

Pour drained peaches into 9 inch square baking dish. Mix flour, sugar and milk until well blended. Add melted butter and blend well. Pour over peaches. Bake at 350F for 45-60 minutes until puffy and golden brown. Serve with a generous dollop of whipped cream. If calories aren't a concern, add a dollop of vanilla ice cream instead.

(C)2004  PennyAnnPoundwise is soley created, owned and written by Terri Cheney. No portion of the newsletter may be reproduced without permission of the author.

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