Saturday, October 28, 2017

Granny West’s Corn Casserole

I bet you have heard of corn casserole recipes before, most of them call for Jiffy Corn Muffin Mix. There is nothing wrong with the mix but those usually turn out to be more like cornbread. This recipe is pure corn. This has a sweet but savory taste to it. My Granny West made this every year for Thanksgiving. I always wondered how she came up with it. My Granny West canned corn every year and I do too. Nothing like fresh corn canned at the peak of sweetness. It is very simple but very good. Two of my favorites at this time of year. You can put this casserole in the oven along with your other sides that bake at 325’. Most of my sides are baked at 325’. Makes life a little easier. I think we all need that sometimes. Give this a try.


Granny West’s Corn Casserole

4 cans cream style corn
4 beaten eggs
4 T All-purpose flour
1 t salt
1 t pepper
1 stick of melted butter
¾ cup of sugar
9x13 baking pan

Heat oven to 325’. Place all of your ingredients in a large mixing bowl. Stir well. When mixed place into a greased 9x13 baking pan and cover with foil. Bake for 1-½ hours or until set in the middle. I uncover mine the last 30 minutes and let it brown up a little.


This is just as good cold as it is hot. I like to eat it the next day straight out of the fridge.

Saturday, October 21, 2017

Venison Stew


Around Beaty's Creek there are deer a plenty. Ransome is quite the deer hunter and he is very successful each year when he hunts. I grew up on venison and look forward to each year's bounty. This recipe is really good and is an easy recipe to fix in your crock pot or on top of the stove. I made this stew on the stove top because I was going to be home all day and could watch over it. You know me, definitely a soup watcher and stirrer. I like this with crusty cornbread but it would be equally good with some homemade biscuits. This is What's Cookin on Beaty's Creek today.

Needed:

3 pounds venison cut into small cubes-(soaked in salt water overnight, if needed)
3 cups flour
4 T garlic powder
4 T black pepper
4 T salt
1 T onion powder
Enough oil to coat bottom of stock pot
Enough water to cover venison
6 potatoes-peeled and cubed
5 carrots-peeled and sliced
1/2 bag frozen green peas

Mix flour, garlic powder, black pepper, salt, and onion powder. Now add in cubed venison and coat evenly. Heat oil in stock pot over medium heat and add venison a little at a time. You want to brown all sides of the venison and not over crowd it in the pan, at least a couple of batches worth. Once all is browned, add all of the venison back to your pot and cover with water. Cook over medium heat on the stove top or on high in a crock pot. I cooked mine for 5-6 hours on top of the stove and would cook it the same amount of time in a crock pot. Add in all your veggies the last hour for stove top cooking and the last 3 hours in a crock pot.

Sunday, October 8, 2017

Wishi


What the heck is Wishi you may ask... Hen of the Woods or Maitake are other names for this delicious wild mushroom. Wishi is the Cherokee name for it and I love it! To me this mushroom tastes like meat, no kidding. The old timers would cook their wishi in different types of grease and then the Wishi would taste like whatever grease they had used. Lard would give a pork taste, fat that fish was cooked in a fish taste, I think you know what I mean. We like ours cooked in a little canola oil with salt and lots of coarsely ground black pepper. Where do we get our Wishi?... Well if I told you that I would have to kill you. Around these parts you NEVER give the location of your mushroom patch. I did not take any pictures of the Wishi before it was cooked, that will have to wait for this Fall's crop. They usually are found in October here on Beaty's Creek. Here are a couple of ways to cook this versatile mushroom.

When you gather the Wishi you will take it home and clean it very well. I do this under running water. You will strip the Wishi into 1/2 strips or 3/4 inch strips if you want to deep fry it. Once all of the wishi is stripped you will place it into a large pot,( I use a large dutch oven.) and cover the Wishi with water. Boil for about 15-20 minutes. Your water will have a dark color to it when you pour the water off. Drain Wishi very well, now is the time to either freeze your Wishi or cook it! I do both so we can enjoy the Wishi all through the year.

Fried Wishi:

Coat a heavy bottomed skillet with about a 1/4 inch of canola oil or any oil you choose. Heat oil over medium heat and add Wishi. Salt and pepper to taste. We cook it until it slightly browns on one side and then we turn it and brown the other side. We like ours a little crispy. Now is the time to eat that delicious mushroom!

Deep Fried Wishi:

Needed:
All-purpose flour
Salt and Pepper to taste
Oil

Make sure your Wishi is dried from boiling it. Place about 5 cups of flour in a brown paper bag add salt and pepper to taste and place Wishi in bag. Coat as you would chicken to fry. Really shake off extra flour. Helps keep your oil clean. Heat about 3 inches of oil in a deep pan or deep fryer. Place Wishi in a little at a time. Don't crowd Wishi or it will stick together. Fry until golden brown. Serve right away!