More Recipes

3      eggs
4 T    butter
3/4 C  sugar
1C     mashed & strained sweet potatoes
3/4 C  milk
1/4t   nutmeg or cinnamon
1t     vanilla

Boil, mash, and strain potatoes, add butter and milk.  
Beat yolks with sugar and add to potatoes.  Beat whites 
stiff and add last.  Pour into a pie crust and bake 30 
minutes in a moderate oven or until done.  Brush over the 
pastry crust with cooking oil or melted butter before 
putting in potato mixture.  This prevents the crust from 
getting soggy.

4    eggs
1C   sugar
1T   flour
1C   buttermilk

Bake in an unbaked pie shell at 350 degrees for 45 minutes.  
It's an unbelievable knockout!

"Sue Smathers always made gallons of this for Old Folks' Day in Canton, NC. She was very concerned one year when she had to have knee surgery and wouldn't be able to make them. Her daughter Liz Shaw saw this as yet another opportunity for her mother to pass on more family heritage. But she also called my wife Laurie for moral support. They struggled through their first batch with great success, coached on by Sue, who called regularly to see "if the dumplin's hung." Notes in [brackets] are Laurie's additions to the original recipe that was printed in Christian Harmony Notes. Yankees, these dumplin's are The Real Deal! Ask Richard Whatley—he's had 'em!"

Chicken:

1      large baking hen
1 1/2  gallons of water or more to cover hen
1/2    stick margarine
1 C    whole milk

    In a large pot, stew hen in water until it is tender.  
Remove hen from broth and pick meat from bones.  Tear meat 
into small pieces, [cover chicken meat with milk,] and set 
aside.  Reserve broth.  For richest flavor, do not skim off 
fat.  (Milk and margarine will be added later in recipe.)

Dumplings:

1/2 of a 5 lb bag of all purpose flour
1 t    salt
1 t    baking powder
1 t    baking soda
1/2 C  whole milk

     In a large bowl, mix flour, salt, soda, and baking 
powder.  Cut in shortening with a pastry blender or knife 
until the mixture is crumbly.  Make a well in the center 
and add the milk.  Incorporate the milk to make a stiff 
dough.  Roll out the dough on a rolling board to a 1/2" 
thickness.  Cut into 1/2" squares.
     Put 1 gallon of the stock into a large stockpot.  
Add 1 cup whole milk and 1/2 stick margarine.  Bring to a 
boil and drop dumplings one piece at a time very carefully 
into the broth.  Do not stir!  As dumplings cook, salt and 
pepper to taste.
     Do not put lid on pot at any time while dumplings are 
cooking.  When dumplings are cooked through, gently fold in 
the chicken [and the milk in which it was soaking].
     At Old Folks' Day, Sue uses 10 lbs. of flour to make
four runs of dumplings.

2 C    yellow cornmeal
1 t    baking powder
1 t    baking soda
1 t    salt
2 C    buttermilk
2      eggs
2-3 T  vegetable oil

  Pour oil in a large, well-seasoned iron skillet, stick
it in the oven, and heat to 400 F.  Mix the dry ingredients
together.  Lightly beat the eggs and mix them with the
buttermilk.  Fold the eggs and buttermilk into the dry
ingredients and stir lightly till they are moist but a
little lumpy.  Pour a drop of batter into the skillet.
If it sizzles, then pour the batter into the center of
the skillet and bake at 400 F. for 35 minutes, or until
the top of the cornbread turns brown. 

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