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    The Taste of Appalachia
    The Taste of Appalachia
    The Taste of Appalachia
    Ebook50 pages25 minutes

    The Taste of Appalachia

    By Hank Kellner

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    About this ebook

    Before the Blue Ridge Parkway snaked its way through the mountains, most Appalachian settlers lived on self-contained homesteads rather than in cities or towns. Often separated from their neighbors by miles of difficult terrain, these hardy pioneers quickly found that their survival depended on their ability to make use of every available resource. What followed was a study in creative independence.
    The Taste of Appalachia contains authentic mountain recipes grouped under five main headings: From the Oven, Appalachian Main Meals, Vegetables and Side Dishes, Eggs and Cheese, and Homecoming Desserts.
    Included in the work are such recipes as Country Pumpkin Bread, Southern Fried Chicken, Grandma's Sweet Potatoes, Farmhouse Omelet, Nana Jim's Rice Pudding, and more.
    Notes on Folk Remedies, Mountain Superstitions, Historical Notes, and Natural Phenomena add interest to this book.

    LanguageEnglish
    PublisherHank Kellner
    Release dateMay 17, 2013
    ISBN9781301376735
    The Taste of Appalachia
    Author

    Hank Kellner

    Hank Kellner is a veteran of the Korean War and a retired associate professor of English currently based in Winston Salem, North Carolina. He is the author of 125 Photos for English Composition Classes (J. Weston Walch, 1978); How to Be a Better Photographer (J. Weston Walch, 1978); Write What You See (Prufrock Press, 2010); and, with co-author Elizabeth Guy, Reflect and Write: 300 Poems and Photographs to Inspire Writing (Prufrock Press, 2013).

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      Book preview

      The Taste of Appalachia - Hank Kellner

      The Taste of Appalachia

      A Collection of Traditional Recipes

      Still in Use Today

      By Hank Kellner

      Smashwords Edition

      Copyright by Hank Kellner 2013

      The Taste of Appalachia

      Table of Contents

      From the Oven

      Appalachian Main Meals

      Vegetables and Side Dishes

      Eggs and Cheese

      Homecoming Desserts

      INTRODUCTION

      Generations ago, long before the Blue ridge Parkway snaked its way through the mountains, most Appalachian settlers lived on self-contained homesteads rather than in cities or towns as we know them today. Often separated from their neighbors by miles of difficult terrain, these hardy pioneers quickly found that their survival depended on their ability to make use of every available resource. What followed was a study in creative independence.

      Mountain families traditionally ate what they raised on the land or gathered from the woods. As time passed, they developed a regional diet centered on available foods that were nourishing and easily prepared. Homegrown dairy products, meats, vegetables, and fruits arrived at the table in a steady stream, but overworked cooks had little time to waste turning them into fancy dishes. As a result, Appalachian homesteaders ate what is called honest food.

      Today, the hustle and bustle of modern life has invaded the mountains, and with it have come busy supermarkets and superb restaurants. Tourism has brought the outside world in, bringing with it a certain amount of prosperity to a traditionally poor area. Yet while their world spins faster than ever, countless natives of Appalachia still cling to the simple foods that are part of their heritage.

      This book contains a sampling of some of the old recipes that are still in use today. It is dedicated to the Appalachian people: to their friendly ways, smiling faces, and traditional way of life. Hopefully, it will tempt its reader to share the taste of Appalachia.

      The Taste of Appalachia contains three dozen authentic recipes organized in five major sections: From the Oven; Appalachian Main Meals; Vegetables and Side Dishes; Eggs and Cheese; and Homecoming Deserts.

      Interesting Folk Remedies, Historical Notes, Mountain Superstitions, and additional information accompany many of the recipes.

      ***

      FROM THE OVEN

      BUTTERMILK BISCUITS

      ANGEL BISCUITS

      TRADITIONAL CORNBREAD

      SPOON BREAD

      HUSH PUPPIES

      ANNIE’S APPLE BREAD

      ZUCCHINI BREAD

      COUNTRY PUMPKIN BREAD

      ***

      Breads and Biscuits

      There was a time when every Appalachian cook served hot bread three times a day. Biscuits, corn bread, or some other steaming

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