Tuesday, January 29, 2008

Hillbilly Biscuits - Cathead biscuits - Good Biscuits

Biscuits are a staple on the country table and this is as good a biscuit as there is. You will find this at many a deer camp. Many people make them big and call them cathead biscuits. I like to call them Hillbilly Biscuits.

4 c. self-rising flour
2 c. milk or 1 c. cream and 1 c. water
3 tbsp. liquid Crisco

Mix ingredients in large bowl, with spoon. Pour dough out on a heavy flour board or table. Work flour in just to keep it from being sticky. Squeeze off enough to make biscuit, lay in greased baking dish (glass, pat a little. Take bacon grease spread a little on top of biscuits. Bake at 350 degrees. If you like, brown top of biscuits under broiler.

Saturday, January 19, 2008

Cooking It Up at Oaklawn Park - Hot Springs, Ar

What does Oaklawn Horse Racing Park and Cooking it up have to do with each other?

Well, anyone that has ever been to Oaklawn knows the answer to that one!

The answer is Corned Beef Sandwiches. Oaklawn is noted as having the best Corned Beef Sandwich in Arkansas. Many would venture to say that it is the best in the country. I believe that might be going a little bit far, but it is very good.

There are many people that go to Oaklawn just to watch people and eat the food.

If I go - It makes it a little more exciting to put a couple of dollars on a horse and yell loud as they come down the home stretch. You can bet $5 per race on the 9 races and when the days over - even if you lose it has only cost you $45 for betting, $10 to get in the gate and about $20 for gas and parking.

Great time for about $75.

If you have never been to Hot Springs Arkansas or Oaklawn Park - you ought to try it.

My thoughts for now.

Saturday, January 12, 2008

Hillbilly Chili - Deer Chili

A unique blend of meat, spices and other ingredients found to be a favorite in the foot hills of the Ozark Mountains in Northern Arkansas. This unique blend and variations of it have been discovered, along with other unique recipes, to be in the pots on stoves of Grandma's kitchens as well as in the boiling pots at Deer camps throughout Arkansas by a Texan misplaced by the job market from Texas to Arkansas.

Cook in large pot until meat loses its red color............
ADD............................. 1 large ONION, chopped
When onions are tender,
add............................ …1 Tbsp SALT
2 tsp ground CUMIN
2 cups HOT WATER
2 10 oz cans SNAPPY TOM

I add for the Texas taste...... 3 finely chopped JALAPENO PEPPERS OR IF YOU DARE USE HABANERO PEPPERS!

Simmer, covered, at least 3 hours. Add more water if necessary.


Friday, January 11, 2008

Cooking up a Coon Supper - Gillette Arkansas

Read the full History of the Coon Supper Here!

Gillett, Arkansas, a small rural community with a population of 883, is located in the tri-rivers country where the Arkansas and White Rivers flow to the Mississippi. Gillett is abundant in water, wildlife, and productive farm land, which produces its major crops of rice and soybeans.

Gillett is also the home of the noted Coon Supper. This legendary and much celebrated event has spanned over fifty years and is one of the cornerstones of a proud community.

The Gillett Farmers and Businessmen's Club, established in 1947, is responsible for the event. The nonprofit club uses proceeds from the Coon Supper to assist in Gillett community services and Gillett High School sports and academic programs. The highlight of the evening each year is recognition of the Gillett Wolves football team and the recipient of the Bob Cover Award

Saturday, January 5, 2008

Mustard Glazed Ham

As reported earlier, We cooked a mustard glazed ham over new years. We used what we believe are the best hams going which are Petit Jean Hams - processed in Morrilton, Arkansas.

The ham turned out crusty and very tasty. It was a peppered ham and the pepper and the mustard/brown sugar on the edge gave it a very tasty flavor.

Try this one some time or if you want a really good ham go to Petit Jean Website and order a sampler of their products.

You can find other great recipes at Hillbilly-Willy.blogspot.com