They say G.R.I.T.S stands for "Girls Raised In The South". I'm definitely a G.R.I.T.S. girl! And I love eating grits. Grits are coarsely ground dried corn. If you grind it finely, it is corn meal. But coarsely ground corn is grits. The Indians were the ones to introduce grits to the first settlers. They called them "rockahomine". Hominy is different from Hominy Grits. Hominy is a certain dried corn that is soaked in lye until it swells and softens. Grits is ground dried corn and it is not soaked in lye. In 1584, Sir Walter Raleigh tasted grits made by the Indians. In 1607, the Jamestown settlers became acquainted with the Indian "rockahomine". During the War of Northern Aggression and during the resulting Reconstruction Period, the South was so poor and burnt out that many subsisted on grits, cornbread made from cornmeal and whatever else they could find to eat, including wild greens like Creasy greens, Poke salad, Dandelion greens, etc.. So Southern families became well acquainted with grits. In 1976, grits became the official state food for SC. The grits belt goes from the Carolinas down to Louisiana. People outside that area can't understand why we love them but it might be because they've never had them the way we like them. If you make grits without salt and butter, then they are bland and terrible. A lot of restaurants make them bland in case they have people who can't have salt. But the first thing I do is taste them and then I add the salt and butter that I desire. It is such a comfort food.
Grits
1 cup grits 2 cups boiling water salt and pepper to taste butter to taste
Bring salted water to boil, add grits. Turn heat down and stir it regularly and keep a watch on it. Once it's simmered down to the consistency you desire, remove from heat. Add pepper and butter.
Variations: Remove cooked grits from heat and stir in some shredded cheddar cheese.
Once you put the grits in boiling water, turn down the heat, stir and let it cook until it's mostly done. Take an egg and scramble, then add to the grits and let if finish cooking. You can do this in the microwave to give you a fast breakfast.
Serve with sausage gravy or Red Eye gravy. (Red Eye gravy is made from the grease left over after frying country ham with coffee added to it to give it it's "red eye".
Add milk to make grits creamier.
Add a clove of chopped garlic to cheese grits.
Once grits have gotten cold they are hard. You throw away the hard grits unless you want to fry them. You cut the hard grits in pieces and coat with scrambled egg, dredge in corn meal (or flour) and fry in butter in a hot iron skillet. Drain on paper towel and serve with a poached egg on top.
Shrimp and Grits
2 to 3 slices bacon grits, for 4 to 6 people 1 to 1 1/2 pounds shrimp 1 small onion, finely minced 1 can (14.5 ounces) crushed tomatoes with juice 1/2 teaspoon ground cayenne pepper, or to taste
Cook 2-3 slices bacon until done but still tender, set aside. Prepare grits per directions, adding a small finely minced onion before starting cook time, clean shrimp, when grits are almost done, chop shrimp into halfs, crumble up bacon and toss both into grits. Continue cooking until grits are ready. Add crushed tomatoes (juice and all), then add hot pepper.
Chef Bill Smith's Shrimp and Grits
2 cups water object 1 (14-ounce) can chicken broth object 3/4 cup half-and-half object 3/4 teaspoon salt object 1 cup regular grits object 3/4 cup shredded Cheddar cheese object 1/4 cup grated Parmesan cheese object 2 tablespoons butter object 1/2 teaspoon hot sauce object 1/4 teaspoon white pepper object 3 bacon slices object 1 pound medium-size shrimp, peeled and deveined object 1/4 teaspoon black pepper object 1/8 teaspoon salt object 1/4 cup all-purpose flour object 1 cup sliced mushrooms object 1/2 cup chopped green onions object 2 garlic cloves, minced object 1/2 cup low-sodium, fat-free chicken broth object 2 tablespoons fresh lemon juice object 1/4 teaspoon hot sauce object Lemon wedges
Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Reduce heat, and simmer, stirring occasionally, 10 minutes or until thickened. Add Cheddar cheese and next 4 ingredients. Keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour.
Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; serve with lemon wedges.
1 pint of dried white Northern Beans 2 qts water 4 turkey necks (or chicken necks and backs sans skin) 1 chopped onion 3 peeled and sliced carrots Salt and Pepper
Rinse your dried beans and put in crock pot with water. Add salt and pepper to taste. Put the onions, carrots and turkey necks in. I put the crock pot on high for 4 hours. Remove the turkey necks and let the vegetables continue cooking on high. Put the turkey necks in the refrigerator for an hour. Pull all the meat off the cooled turkey necks and put it in the crockpot with the beans. Let them simmer until the beans are soft. To serve, ladle into a bowl and sprinkle grated cheese on top. Also serve with cornbread or slices of avocado and sour cream. Fresh cilantro is wonderful added on top.
Don't throw that leftover turkey frame away. There is still meat on those bones! Make a delicious turkey soup with it. Turkey Frame Soup
1 Turkey frame (the turkey carcas leftover from roasting a turkey) 1 can of chicken broth 2 cans of petite cut canned tomatoes water to fill your soup pot 3/4 way full Cut fresh carrots and celery, enough to satisfy your families veggie needs 1 chopped onion 2 fresh Sage leaves, 2 fresh sprigs of Oregano and 2 fresh sprigs of Thyme or dried Sage, Oregano and Thyme Salt and pepper Hold noodles to the side - Cooked wide noodles (enough for your family needs)
Boil until vegetables are soft. Remove all the turkey carcas/bones and place on a plate and let cool down. Remove the meat from the bones. Toss the bones in the trash and toss the chopped meat in the soup. Simmer until supper time. Add cooked noodles about 30 mins before serving so they don't get overcooked.
*Note* If you want to freeze some, freeze the soup without the noodles. If you anticipate saving some for lunch tomorrow, then put the soup in one container and the cooked noodles in another container and put them together before heating in the microwave.
Family Recipe Friday- Family Recipe Friday is a daily blogging prompt used by many genealogy bloggers to help them post content on their sites. Family Recipe Friday is an opportunity to share our family recipes with fellow bloggers and foodies alike.
These didn't come from my family (although I'm sure they cooked these dishes) but are so interesting I had to share.
Depression Breakfast With Clara
These are a short series of "Depression Cooking" that 93 yr old Clara has done. In this one she makes a simple cookie and coffee. She said they ate this on Sundays during the Great Depression. It's interesting. According to my grandparents who would be Clara's age if they had lived, sometimes they didn't eat much more than a biscuit or grits for breakfast. Lunch was a cold biscuit leftover from breakfast or fried grits leftover from lunch. Supper was beans and cornbread. If you had a farm, you might have access to meat, fresh vegetables,fruit, eggs. But don't forget so many farms suffered from the drought which caused the Dust Bowl in the Mid West states AND so many farmers lost their farms during the Depression. If you had coffee, flour, milk and egg, you were doing well. Add sugar and that could be considered a luxury. In the South, we learned, during the War of Northern Aggression, how to make ends meet with nothing. And during the Reconstruction years (a misnomer) and early turn of the century we were still living in poverty due to the ravages of the War. We made a comeback with WWI and the roaring 1920's but our forefathers still remembered the hard times so when the Great Depression came, they still knew all those little thrifty things they had learned from their grandparents. I remember my Grandmother showing me what tree she could use to brush her teeth. The twigs from that tree would fray and you used it like a brush. Or smoking rabbit tobacco when you didn't have real tobacco. Carefully picking thread out of a dress and re-winding it on a spool so you could re-use it. Using lard to shine your shoes because you didn't have shoe polish. Making paste with flour and using it to put newspapers up on the walls during the winter to keep out the drafts. Then washing it down in the spring and peeling it back off the walls. I could go on and on of the things I remember my Grandparents telling me about. Some were habits they still practiced when I was a girl.
You didn't waste ANYTHING! If you had a pig, you used everything but the hooves and the squeal! See below:
Head cheese - Head cheese is in fact not a cheese, but meat pieces from the head of a calf or pig (sometimes a sheep or cow), in aspic, with onion, black pepper, allspice, bayleaf, salt and or vinegar. It may also include meat from the feet, tongue and heart. It is usually eaten cold or at room temperature as a luncheon meat. It is sometimes also known as souse meat, particularly if pickled with vinegar. Historically meat jellies were made of the cleaned (all organs removed) head of the animal, which was simmered to produce stock, a peasant food made since the Middle Ages. When cooled, stock made from meat congeals because of the natural gelatin found in the meat. The aspic may need additional gelatin in order to set properly. -Wikipedia -for more detail, http://www.wisegeek.com/what-is-head-cheese.htm
Brains and Eggs - Breakfast meal consisting of pork brains (or from another mammal) and scrambled eggs. Before cooking brains, blanch them briefly to firm them, or soak in several changes of cold, acidulated water, made by adding a small amount of vinegar or lemon juice to water. -Wikipedia
Pig's Tail - 1 lb. smoke pig tails 1 lb. bag black eye peas 1 1/2 c. chopped onion 1 c. chopped green pepper 1/2 c. butter 1/4 c. flour 1/2 tsp. crushed red pepper Salt to taste
In a large pot add 1 quart of water. Boil until tender the pig tails. If water boils out add more, then add black eye peas. When peas are halfway done saute onions and green peppers then add them to the pot. Cook until peas are soft, mix flour and 1/2 cup of juices from the pot, then pour back into pot and add butter. -Cooks.com
2 lbs. collard greens 1/2 lb. smoke pig tails or smoke neck bones 1/4 tsp. crushed red pepper Salt to taste
Boil smoke meat until tender, clean grease leaf by leaf, then slice in 1/2 inch thick pieces and place them into the pot with meat. If water boils out add more and cook until greens are tender. -Cooks.com
Pig's Intestins aka Chitterlings (aka chitlins) - are the intestines and rectum of a pig that have been prepared as food. 'Chitterling' is a Middle English word for the small intestines of a pig, especially as they are fried for food. Pig intestines are also used as casing for sausages. Chitterlings are carefully cleaned and rinsed several times before they are boiled or stewed for several hours. A common practice is to place a halved onion in the pot to mitigate what many regard as a pungent, unpleasant odor that can be particularly strong when the chitterlings begin to cook. In America chitterlings are sometimes battered and fried after the stewing process and commonly are served with cider vinegar and hot sauce as condiments. -Wikipedia
Pig's Heart - This is larger and less tender than lamb's heart, usually inexpensive and may be stuffed and slowly braised. To saute, slice and dredge in flour and spices. Heat butter or oil in a skillet. Sauté over medium heat until brown on each side and done in the middle. Heat cooking liquid with herbs, spices, and vegetables in a Dutch oven. Add heart, cover and cook in the oven at 325°F (160°C), or simmer on the stovetop from 45 minutes to three hours, depending on variety meat used.
Pig's Kidneys - Cut them open lengthwise, season well with pepper and salt, dip in raw egg, dredge into bread-crumbs, run a skewer through to keep them open, and broil for about a quarter of an hour over a good fire; when done place them upon a dish, have ready an ounce of butter, with which you have mixed the juice of a lemon, a little pepper and salt, and a teaspoonful of French or common mustard, place a piece upon each of the kidneys, place in the oven for one minute, and serve. Pig's kidneys may also be sauted. -Chestofbooks.com
Pig's Liver - Slice the liver and lay in cold water for half an hour to draw out the blood. Wipe perfectly dry, salt and pepper and flour well. Fry slices of thin, fat bacon clear ; take them out and cook in the same fat a sliced onion. Strain the fat, return to the pan, and when it hisses lay in the floured slices of liver and fry to a good brown. It should be better known that pigs' livers, as well as those of lambs and even young mutton, are nearly as good when well-cooked as calf's liver, and cost much less. -Chestofbooks.com
Pig's Lung and Pig's Blood - Blood Pudding 2 cups Pork blood Salt
Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 chopped onions. Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve. Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used.) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet. To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end. Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full. Press out the air and tie the other end, leaving some space for expansion. Put the sausages in boiling water and cook for 45 to 1 hour. -YumYum.com
Pig's Spleen - Laying both spleens out on a plastic sheet, layer raw bacon, salt & pepper and fresh sage leaves. Then roll them up and skewer with toothpicks. Place the spleen rolls into an oven safe dish and cover them with chicken stock. When done, cut in cross sections and serve with red onion rings. -Nosetotail.com
Pig's Snout - While cooking you want them to be flat on the grill thus the purpose of scoring them. Score the snouts with a sharp knife by making cross cuts every 1/2" thru the meat and fat (NOT the skin). This allows the fat to drain off them after you have placed them on the grill on a med fire. Use any BBQ seasoning or seasoned salt with grd red pepper to taste. Have a bottle of water close by for flareups. They will get soft and after defatting will become crisp. They must get crispy all over. Watch for flareups because you do not want them to burn and turn black. They should be a nice brown color. Do not put BBQ sauce on them until ready to serve. Can be served as a sandwich with potato salad on the bread as a condiment. -Malik on Chitterlings.com
Place snoots with 1/2 of each ingredient in pot. Add water to almost cover meat. Allow to boil. When boiling, lower heat, cook until very done about 4 hours. In a different pot do same with pig ears. This cooking can be done at same time. When snoots and ears are very done, cool and discard liquid.
Mash, chop snouts and ears together very well.
1 tsp. ground cloves 1 tsp. nutmeg 1 1/2 tsp. red pepper flakes or ground 16 oz. cider vinegar 4 tsp. sage 1 tsp. brown sugar
Mix thoroughly, store in small containers or large bowl. Note: When sauce is set firmly (takes overnight or about 8 hours). I slice small piece, taste. If needed more seasoning may be added. Do this by heating sauce to soften it to original consistency. Add some of needed ingredients: sage, vinegar, pepper, salt, spices. Return to containers to reset. -Cooks.com
Pig's Stomach - A pig’s stomach (cleaned and trimmed by your butcher; you might need to order it beforehand) 750g of minced pork two fresh eggs (beaten) 100g of freshly grated Parmesan cheese two slices of stale white bread soaked in milk two hard-boiled eggs (shell removed) salt and black pepper cooking-oil Wash the stomach thoroughly in plenty of salted water. Mix together the minced pork, beaten eggs, soaked bread, cheese, salt and pepper. Stuff the stomach with this, placing the hard boiled eggs in the middle. Sew up the stomach using a sewing-needle and strong cotton. Bring a large pot of water to the boil. Add the vegetables, tomato pulp, stock or stock cube, and some salt and pepper. Bring the pot back to the boil, then turn the heat right down and put in the stuffed stomach. Leave the pot to simmer for an hour. Now carefully remove the stomach from the minestra, put it into a baking-dish, brush it with oil and season it with salt and pepper. Preheat the oven to gas mark 4½/180C and bake the stomach for an hour. Leave the soup to simmer for the same amount of time. Remove the stomach from the oven and let it stand for 15 minutes before slicing it to serve it. Do this in the kitchen, in a large dish that can catch the juices which ooze out. Serve it with baked potatoes, and with the minestra as a first course. -taste.com.mt
Pig's Testicles - Four pigs’ testicles (you will need to order them at the butcher’s), sea-salt, black pepper, three cloves of garlic, or stalks of fresh garlic (peeled and chopped), fresh parsley (chopped), table salt, 100ml of white wine, cooking-oil. Cook the testicles in salted water for about 20 minutes; then peel off the skin. Cut them into slices a centimetre thick. Heat some oil in a pan and cook the testicles with the garlic, parsley and white wine for about 30 minutes. Add salt and pepper, and serve. -taste.com.met
Pig's Skin - Pork rind or Pig Skin. Cooked, this may be either eaten warm with a meal, or served cold as a snack. In both forms, any fat attached to the skin of pig at the time of frying is absorbed in the process. Cracklings is the American name for pork rind produced by frying or roasting. Pork skin Salt Preheat oven at 325 degrees F. Put leftover ham skin on a sheet pan and sprinkle with salt. Bake until nice and crispy, usually about 3 hours. -Paula Deen on Foodnetwork.com
Salt changes the structure of the muscle tissues in the meat, allowing it to swell and absorb water and flavorings. It also breaks down the proteins, resulting in a tender-seeming turkey. This means that--despite the moisture loss during roasting and the long cooking time--the end result is a juicier bird. When buying a turkey for brining, choose a natural turkey, not a self-basted bird that's been injected with a solution of salt and other flavorings. Look for the words "natural", "no additives", and "minimally processed" on the label. Brine should be cold before adding the turkey or the meat will absorb too much salt.
Vegetable Broth Brine (Read the instructions on this one so you see how to use the brine for all the other Brine recipes that follow)
1 gallon vegetable broth 1 cup sea salt 1 tablespoon crushed dried rosemary 1 tablespoon dried sage 1 tablespoon dried thyme 1 tablespoon dried savory 1 gallon ice water
In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water. Wash and pat dry your turkey with paper towels. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge. Place a gallon of frozen water in a large cooler (freeze in a water bottles) or ice bags (ice in Ziplocs) and brine the turkey and brine in the cooler while it marinates overnight. Or use a big bucket and put the iced water, turkey and brine in the bucket. Most refrigerators won't hold it so use the ice to keep your turkey safe while it marinates. Watch out for the cooking time on this as a brined bird cooks much faster - especially if you're using a roasting bag (which I did). A 22 lber can cook in only 2 1/2 hours!!
Citrus Brine
1 cup salt 1 lemon, cut into wedges 1 orange, cut into wedges 1 medium onion, cut into wedges 3 cloves garlic 4 bay leaves 1 tablespoon dried thyme 1 tablespoon ground black pepper 1 1/2 gallons cold water
Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. Discard brine after removing turkey. This is a good one to use if you are smoking your turkey.
Brine With Garlic
2 gallons water 1 1/2 cups canning salt 3 tablespoons minced garlic 1 tablespoon ground black pepper 1/4 cup Worcestershire sauce 1/3 cup brown sugar
In a large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, pepper, Worcestershire sauce and brown sugar. Store in a refrigerator, and soak turkey for 2 days before smoking or roasting.
Sweet Brine
4 quarts water (24 cups) 3 1/2 cups kosher or sea salt 4 cups sugar 2 tablespoons cracked peppercorns 7-8 cloves garlic 5 bay leaves, crumbled coarsely
Prepare brine by combining ingredients in a stainless steel or enamel pan (do not use aluminum). Bring to a boil, stirring occasionally, until all of the sugar and salt are dissolved. Allow brine too cool.
Smoked Turkey Brine
1/2 c. pickling salt 1 c. Morton's tender quick (found in spices near salt) 4 to 5 tbsp. liquid smoke (1 to 3 oz. bottle for 2 gal. brine)
Sage Brine
Toast about 2 tablespoons of the chopped dried sage (best using fresh sage that you have dried) Put the sage into a pot of water with two parts kosher salt and one part sugar. Bring to a boil and then let it cool.
Cranberry Brine
2 medium onions, roughly diced 5 stalks celery, roughly chopped 5 medium carrots, roughly chopped 14 garlic cloves, unpeeled and smashed 6 bay leaves 6 sprigs fresh rosemary 6 sprigs fresh thyme 6 sprigs fresh sage 12 sprigs fresh Italian Parsley 1 tablespoon black peppercorns 1 cup kosher salt 2 quarts cranberry juice
Mix together in a large pot 1 of the onions, 2 stalks celery, 2 carrots, 6 garlic cloves, peppercorns, 3 sprigs each of the rosemary, thyme and sage, 6 sprigs of the parsley, kosher salt and the cranberry juice; heat and stir until the salt disolves and mixture begins to simmer; remove and let cool to room temperature.
Apple Brine
1 1/2 cups, KOSHER salt (not regular, use Kosher) 1 1/4 cups, brown sugar 10 whole cloves 3 teaspoons, black peppercorns 1 1/2 gallons (6 quarts) apple juice or cider (non-alcoholic) The peel from oneor two orange or one tangerine (colored part only - not white pith) Optional: 3 teaspoons, dried thyme and/or 3 teaspoons, dried sage
Combine all ingredients in a non-reactive pot, bring mixture to a boil, lower heat and simmer for 15-20 minutes (partly covered). Allow brine to cool completely.
Family Recipe Friday is a daily blogging prompt used by many genealogy bloggers to help them post content on their sites. Family Recipe Friday is an opportunity to share our family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. Here is my contribution:
If you were going to live and survive the Great Depression, you set your pride asside and did what you could. To say, "I would never eat a possum", just means you haven't been that hungry. You eat what you have to eat. They were eating wild game, road kill, weeds, and making do with whatever they could think of to safely eat. My Grandfather would literally pick up road kill if he was the one that ran over it (he would know it was fresh). It was too important to waste! Some would use ground acorns to make a fake, or ersatz, coffee. Due to the tannin it would be bitter. Some learned how to peel the acorns, place in a bag and sit it in a creek for a few days. Then they dried it and ground it to make the "coffee". This was less bitter and acidic.
Some made Egg Drop Coffee. If you didn't have a percolator insert you could use egg to hold the grounds down in the water! Using 1 egg to every 8-10 cups of coffee, 1 Tbsp coffee for every cup. Take the coffee grounds for as many cups of coffee that you want to make up to ten cups and put them in a cup. Crack open the egg and smash the egg shell and put the egg into the coffee in the cup egg shells and all. Take a spoon and mix up the egg and the coffee mixture so the coffee grounds are mixed up with the egg. If the mixture is dry you can add enough water to make a wet mix with. Boil enough water to make the amount of coffee that you are making grounds for. Add the egg mixture into the water when the water is at a full boil. Stir the mixture until the egg and coffee grounds are well mixed into the water. Let the water with the coffee and egg in it sit quietly for a couple of minutes and then pour a cup.
Back then, it was important to get as many calories as possible with as little food as possible. They needed those calories for energy and to keep themselves from losing more and more weight. If you don't have a good intake of protein and calories you get physically weaker and weaker and can't do the simple tasks to take care of yourself. Once you fall into that cycle you will starve to death. So it was essential to get as many calories out of your food as possible.
These days, we have the opposite needs. We eat such calorie rich foods and such large helpings that we suffer from obesity. Their problem was to keep enough weight on so that their body didn't start shutting down and having enough energy to work to survive and keep moving.
We drain and rinse our browned hamburger meat to lower our calorie intake. They would have thought throwing the hamburger grease away was a sin, a waste, throwing away something that might literally keep someone alive!
My Mother-in-law tells me that if there was any scraps left after a meal, her Grandmother would set them aside for the hobos. They had a train track virtually across the street in a small Southern town. So I guess they did see a lot of begging hobos and she would give them their food scraps.
If you lived in the rural areas you could catch wild hogs, feed them corn for a year and eat them once the wild taste was out of the scavenging animals. You went squirrel and rabbit hunting. Your dogs had jobs like a hunting dog, coon dog, gun dog, retrievers, etc. You caught possums and held them awhile to cleanse and fatten them before killing them. Same with raccoons. You ate doves, black birds, wild turkeys, etc. Notice that everything takes a lot of labor and energy! If you had vegetables and fruits it was because you grew, harvested and prepared them to cook. If you had meat it was because you hunted or grew it, butchered, processed and cooked it. You cut the wood for the wood stove. You drew the water from a well. Just eating was labor intensive so it was essential that you be ABLE to do this work in order to eat. If you were elderly, disabled, invalid, too young, handicapped, and didn't have help, you died. If you didn't have enough to eat to produce working energy, you died.
Black Bird Pie
3 1/2 cups self-rising flour 1 cup very warm water (almost hot)
Mix little biscuit dough. Knead 'til tough and dry - roll with rolling pin 'til very thin and cut into 2-inch strips.
Cook until tender (at least 2 hours or 1 hour for chicken). Salt and pepper to taste. When birds are tender, keep broth at a rolling boil and drop in pastry - piece by piece, shaking pot constantly to keeep pastry pieces separated. When all is in pot, place cover on and let cook for approximately 10 minutes. Let set for about ten more minutes. Then eat. Source: NC Cooperative Extension
Possum
Some caught possums and kept them 1-4 weeks in pens and fed them on cornmeal and milk to clean them out (they eat anything) and fatten them up. To prepare the possum, put 1/2 cup lime in about 1 gallon of boiling water and scald quickly, and pull off hair while hot. Scrape well--remove feet, tail, and entrails--like you would a pig. Cut off ears, remove eyes and head. Pour hot water over it and clean thoroughly. Put one cup salt in sufficient cold water to cover possum, add 1 pod red pepper and let stand overnight. In the morning remove salt water and pour boiling water over it. Cook in enough boiling water to boil up over possum but not enough to cover. Cook until skin can be pierced with a fork easily, and let stand in water until ready for baking. Peel sweet potatoes and boil them until tender in slightly-salted water (to which 2 tablespoons of butter and 1 tablespoon of sugar have been added). When ready to bake, place possum in pan with skin side up. Surround with the sweet potatoes. Strip with bacon, sprinkle with thyme or marjoram, and brown in the oven. Baste with the drippings often. Sources: Various Internet sources. Just do a Google search on "Possum" or "Opossum Recipes"
Dutch Oven Squirrel
4-6 dressed squirrels, cut in pieces 1/4 cup soy sauce 1/4 cup water 1/4 cup firmly packed brown sugar 3 tbsp. lemon 1/4 tsp. garlic powder 1/4 tsp. ground ginger 1/4 tsp sage one onion 2-3 stalks celery 6-7 small carrots 1 tsp sugar
Add all ingredients to a large pot or dutch oven. Cover with water and cook on low heat for 3 hours. Remove squirrels. Blend vegetables to thicken gravy. Add squirrels and gravey back to pot. Simmer for 2-3 minutes. Serve. Source: Wildgamerecipes.org
Clean lettuce leaves and place on salad plates. Heat the bacon grease (about 4 Tbsp) and add equivalent vinegar and a tsp of sugar. Let heat through. Then pour over lettuce leaves. Source: My family, but I also saw this on the Internet
Baked Rabbit
1 or 2 wild rabbits All-purpose flour 2 tbsp. sage 1 med. onion Salt and pepper 6 slices breakfast bacon
Dress rabbits and cut up, place meat in a large bowl of salt water, let stand 1 hour. Pat dry. Sprinkle pieces with small amount flour; salt and pepper to taste. Place 3 slices bacon on bottom of Dutch oven. Add rabbit, sprinkle sage over meat. Add onion slices to top of meat. Then add 3 more strips of bacon on top of meat. Pour water to cover and bake 2 1/2 hours at 375 degrees adding water as needed. Meat will be brown and crisp outside, juice and tender inside. Source: Wildgamerecipes.org
Scalloped Corn
1 can corn 3 eggs 3 tablespoons butter 2 cups sweet milk 1/2 cup soda cracker crumbs 1 tablespoon sugar 1 teaspoon salt
Beat eggs separately, put 1 teaspoon of butter in baking dish and 2 tablespoons butter melted butter into cracker crumbs. Add yokes of eggs, milk, salt and sugar to corn, fold in whites of eggs. Bake in casserole dish for fifty minutes in moderate oven. Source: CoveredBaptists.Probards31.com
Variety Cake
1 cup sweet stuff like sugar, honey, or jam 1 1/4 cup water 1 cup dried fruit (e.g., raisins, cranberries) 1/3 cup shortening 1 teaspoon cinnamon 1 teaspoon nutmeg 1/2 teaspoon salt 1/2 cup mashed up pumpkin 2 cups flour 3 teaspoons baking powder 1 teaspoon baking soda (optional) 1/2 cup nuts (your choice)
Combine the sweet stuff, water, dried fruit, shortening, spices and salt. Bring to a boil. Cool mixture and add pumpkin. Mix together flour, baking powder and baking soda in a bowl. Stir in texture ingredient. Pour the wet stuff over the dry stuff and gently mix. Dump into a greased baking pan. Bake 1 hour @ 350 degrees. Source: CDkitchen.com
Meatless Loaf
1 cup rice 1 cup peanuts crushed 1 cup cottage cheese 1 egg 1 tablespoon oil 1 teaspoon salt
Combine all the ingredients together. Bake in a loaf pan for 30 minutes or until loaf is good and set. Source: CoveredBaptists.Probards31.com
Chipped Beef on Toast
1 jar of chipped beef Toast Milk Gravy
Place 1 piece of chipped beef on a piece of toast and pour gravy over it. Source: My family, but I found it on the Internet too
Rice Pudding
½ cup long grain white rice ½ cup sugar 1 can evaporated milk, diluted to make one qt [must use evaporated milk] 1 cup raisins 1 teaspoon vanilla extract ¼ teaspoon salt Cinnamon to taste
Grease a glass 9" x 13" Pyrex dish with solid shortening. Preheat oven to 300F. Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon. At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours. Let cool and serve either warm or cold. Source: CoveredBaptist.probards31.com
Spice Cake
2 cups sugar 2 cups strong coffee OR water OR apple juice 1/2 cups shortening 2 cups dark raisins OR diced pitted prunes 1 apple, peeled and shredded 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 1 teaspoon cinnamon 1 teaspoon allspice 1 teaspoon cloves 1 teaspoon nutmeg 1 cup nuts, chopped (your choice)
Preheat oven to 350 degrees F. Using a medium saucepan, simmer together the sugar, coffee, shortening, raisins and apple for 10 minutes. Cool for 10 minutes. In a large bowl, mix together flour, baking soda, baking powder, all the spices and the nuts. Pour the cooled sugar mixture into the dry ingredients. Mix well. Pour batter into a greased 13x9x2" baking pan. Bake for 25 to 30 minutes OR until cake tests done. Source: Grouprecipes.com
Corn Chowder
2 (14.5 ounce) cans chicken broth 2 (15 ounce) cans whole kernel corn 1 large white onion, diced 3 cups diced potatoes 2 (12 fluid ounce) cans evaporated milk 1/3 cup butter salt and pepper to taste
In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender. Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once. Source: Allrecipes.com
Hard Times Coffee
Mix well 2 qts. wheat bran and 1 pt. yellow corn meal. Add 3 well beaten eggs and 1 cup sorghum molasses. Beat well, spread on pan and put in dry oven, on very low heat. (Wood stoves were kept warm at all times.) Take great care to stir often while browning. A handful is enough for two people.
Hardtack
5 cups unbleached, all purpose flour 1 tablespoon salt 1 to 1 2/4 cups water
Preheat oven to 450 degrees. Combine ingredients. Add water until you can form a firm ball. If the dough gets sticky, add more flour. If it gets too dry, add more water. Roll out on a well-floured surface, using liberal amounts of flour to keep dough from sticking to roller. Roll to approx. 1/2" thickness. Cut dough into 3" x 3" squares and poke with holes. Place on cookie tin and put into preheated oven. Bake for 20 minutes (until lightly browned). Source: Angelfire.com
Blackberry Tea
Pick the blackberry leaves and dry them. When you want to make tea, just crumble a couple of teaspoons of leaves to one cup of boiling water. Steep for five to ten minutes, and you have blackberry tea. Source: Angelfire.com
Sweet Potato Biscuits
16 oz.cooked mashed sweet potatoes 1 cup light brown sugar 1/4 cup water or 2% milk 2 1/4 cups southern buttery biscuit mix 1/4 tsp allspice (if desired)
Peel and cook sweet potatoes, set aside to cool. Mix together sweet pototes, Brown Sugar Biscuit mix , and water or milk. Combine ingredients thoroughly. The mixture should be moister than regular Biscuits. Flour table. Roll biscuit mix to 1/2 inch thickness. Cut with 1 1/2 inch cutter or a wine glass. Place on a greased sheet pan. Bake in a preheated oven @ 350 degrees for 17 min. This mixture does not allow the biscuits to rise much. Its good to have a timer to let you know when they are done, so not to over cook. Serve with Fresh Butter or Land of Lakes sweet Cream. Also very good with Sauage Patties. Source: Chuck McMurray, Chesapeake, Va on Cooks.com
Creamed Peas On Toast
1 can green peas 2 tablespoons butter 3 tablespoons flour 1/2 cup milk buttered toast salt & pepper
On stove in small pot melt butter and add flour slowly to thicken it. When it is almost like a paste add the milk and stir. Continue stirring on low heat until the mixture thickens. Add the drained can of peas and stir for a few more minutes. Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste. Source: Recipezaar.com
Creamed Chicken Over Biscuits
1 cut up chicken 1 1/2 qt. water 1 tsp. salt 1 onion 2 stalks celery 3/4 c. flour
Cook chicken, water, onion, celery and salt for 1 hour or until tender. Lift chicken out of broth and debone. Set aside. Thicken broth with paste of 3/4 cup of flour and water. Add cut up chicken and serve over biscuits.
Potato Soup
4 large potatoes, rinsed, peeled, cubed Water salt & Pepper 4 Tbsp plain flour butter
Cook potatoes in water until overdone and falling apart. Take some of the broth in a coffee cup. Add the flour and wish with fork until smooth. Pour into the potatoes and stir. Add Butter and serve.
Yankee Rice
Cooked white rice Milk Sugar Butter Cinnamon
Add some milk, sugar, butter, cinnamon to white rice and serve warm.
Poke Salad
Pick the young leaves of a poke plant and boil them in salted water for about 20 minutes. Drain and discard the water. Boil in fresh water again for 20 minutes. Drain and discard the water. Boil a third time in fresh water and drain. The greens should be ready to eat. Butter is good on them. Source: http://sharonscrapbook.blogspot.com/search/label/poke%20or%20polk%20salad
Pick the newest dandelion leaves, wash and boil like any other green. Serve with salt and butter.
Dandelion Salad with Cooked Dressing
4 slices bacon, cut in small pieces approximately 2 c. chopped new dandelion leaves 2 hard boiled eggs, sliced or chopped 2 Tbsp. chopped onion 1/4 c. butter 1/2 c. cream or milk 1 egg, beaten 1/2 tsp. salt dash of pepper 1/4 c. cider vinegar 2 Tbsp. sugar 1 Tbsp. flour
Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and cream until butter melts. Beat egg and then add salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over the greens and toss gently. Add eggs before tossing. Serve at once. Gather the dandelion leaves early in the spring before the plants flower or they will be bitter. Source: Seedsofknowledge.com
Cream of Dandelion Soup 4 cups chopped dandelion leaves 2 cups dandelion flower petals 2 cups dandelion buds 1 Tbsp butter or olive oil 1 cup chopped wild leeks (or onions) 6 cloves garlic, minced 4 cups water 2 cups half-n-half or heavy cream 2 tsp salt
Gently boil dandelion leaves in 6 cups water. Pour off bitter water. Boil gently a second time, pour off bitter water. In a heavy-bottom soup pot, sauté wild leeks and garlic in butter or olive oil until tender. Add 4 cups water. Add dandelion leaves, flower petals, buds, and salt. Simmer gently 45 minutes or so. Add cream and simmer a few minutes more. Garnish with flower petals.
Welsh Rarebit
2/3 cup all-purpose flour 1 tsp salt 1/2 teaspoon dry mustard Dash of cayenne 3 cup milk 3/4 teaspoon Worcestershire Sauce 1/3 cup butter 3 cups grated sharp Cheddar cheese Sliced tomatoes
Combine flour, salt, dry mustard and cayenne. Add 1 cup milk gradually to form a paste. Mix in remainder of milk and Worcestershire sauce. Melt butter in a couble boiler. Add milk mixture. Cook and stir over hot water until thickened. Add cheese and stir until melted. Lay tomatoes slices on top of toast. Spoon rarebit over toast and tomato slices. Option: You can substitute beer for the milk. Source: recipegoldmine.com
1 cup shredded zucchini 1/2 cup crushed saltines 1/3 cup ketchup 1 egg 1 1/2 teaspoons dried minced onion 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 3/4 pound ground beef 2 large acorn squash
In a medium bowl, combine the first nine ingredients. Add beef; mix well. Cut squash in half; remove and discard the seeds. Fill with meat mixture. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 400 degrees F for 1 hour or until squash is tender. Uncover and bake for 10 minutes.
Source: Susan Reynolds, Allrecipes.com
Stir Fried Kale and Broccoli
1/8 cup extra virgin olive oil 7 cloves garlic, sliced 1 chile pepper, chopped (optional) 1 head fresh broccoli, chopped 1 bunch kale, stems removed and chopped 1/4 cup sun-dried tomatoes, cut in thin strips juice of 2 limes salt
Heat olive oil in a large wok or skillet over high heat. Stir in garlic and chile pepper; cook for 2 minutes, stirring frequently. Stir in broccoli; cook 1 minute. Add kale, and cook 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice, and season with salt to taste. Toss well.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting. *Note* You may want to add a little pumpkin spice to draw out the pumpkin taste.
This is a great Spinach, Pear, Bleu Cheese Salad. I put the recipe in an earlier posting but here it is again:
2 tablespoons water 1 1/2 tablespoons red wine vinegar 1 tablespoon olive oil 1 tablespoon honey 2 teaspoons Dijon mustard 1/4 teaspoon ground black pepper 1 pear, cut lengthwise into 15 slices 8 cups spinach, torn 1/4 cup red onions, thinly sliced
Combine first 6 ingredients in a small bowl, stirring with a whisk. Place the pear slices in a large bowl. Spoon 1 tablespoon dressing over pears; toss to coat. Add the remaining dressing, spinach, and onion; toss to coat.
Source: Recipezaar.com
*Note*I didn't have dijon mustard or red onions. So I used regular mustard and Vidalia onions. It was still great! I used Bosc Pear and a real good bleu cheese. Stan loved it.
I have not tried any of these yet so I can't recommend them. But I deliberately tried to choose things that have easy to find ingredients, what you might normally have around the house, natural. So these are simple, safe and easy. At the end of this post I put some videos showing how to make and use some of these type of beauty treatments. Do a Google search yourself and see how many great ideas there are. Some, using essential oils, sound good but I didn't include them in my list because it's not something I normally have around the house and essential oils can be a little pricey. There were a couple of ingredients you might not normally have around but are worth investing in such as rose water, food grade vegetable glycerine, food grade aloe vera gel, Vitamin E oil, etc.
The biggest problem faced in making cosmetic products at home is shelf life. They can spoil after a certain amount of time, but the quality of the product and the knowledge you are using only the best ingredients far outweighs the small inconvenience. So make them in small quantities, or just enough to last until you know you will need to replace them. Another simple point to remember is - do not use your fingers because of the bacteria introduced from your fingers to the product. Use a spatula or plastic knife to lift product out of jar. Oils and waxes will remain stable. But when you introduce herbal infusion, or aloe gel, or unsterilized water that presents the problem of mold and bacteria. When using aloe vera gel, it's best to buy food grade which is already stabilized. Using it from your house plant... it will develop mold quickly. ALWAYS BOIL THE WATER AND STERILIZE YOUR CONTAINERS (since boiling water will destroy/melt some plastic containers, use alcohol to sterilize these). Grapeseed oil extract and Vitamin E oil are natural preservatives. Use it at one drop per ounce of other ingredients.
Hair Shampoos
1 large egg separated 3 Tbsp castile soap In a bowl, beat egg white until foamy. Blend in yolk followed by the castile soap. Wet hair with warm water. Massage half the egg shampoo into scalp. Rinse well then massage remaining shampoo into scalp. Leave on hair about 1 min. Rinse thoroughly with warm water.
*NOTE* Castile soap is a name used in English-speaking countries for olive oil based soap made in a style similar to that originating in the Castile region of Spain. If soap is made from pure olive oil it may be called Castile soap or Marseille soap. The term "Castile" is also sometimes applied to soaps with a mix of oils, but a high percentage of olive oil. It comes in liquid or bar.
Emmanuel H. Bronner (February 1, 1908 – March 7, 1997) was the eccentric maker of Dr. Bronner's castile soap, a concentrated liquid notable for the vast amount of lather produced from a few drops and the vast amount of tiny text on its packaging. Although his parents were killed in the Holocaust, Bronner believed in the goodness and unity of humanity. He was born in Heilbronn, Germany, to the Heilbronner family of soap makers. He emigrated to the United States in 1929, dropping "Heil" from his name. As his father was Jewish, he pleaded with his parents to emigrate with him for fear of the then-ascendant Nazis, but they refused. His last contact with his parents was in the form of a postcard saying, "You were right. —Your loving father." He started his business making products by hand in his home. The product labels are crowded with statements of Bronner's philosophy. In 1947, while promoting his "Moral ABC" at the University of Chicago, Bronner was arrested and committed to a mental hospital in Elgin, Illinois from which he escaped after shock treatments. After moving his family several times, he settled in Escondido, California, where eventually his soap-making operation grew into a small factory. At his death in 1997, it produced over a million bottles of soap and other products a year, but was still not mechanized. After Bronner's death, his family continued the business. They have said the labels he wrote will not change except when required by government regulations. - Wikipedia
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1 egg 1 tsp olive oil 1 tsp lemon juice 1 Tbsp castile soap 1/2 cup water or herbal tea Drop of fragrant essential oil of your choice (optional) Combine all in blender and whip until smooth. Shampoo with mixture using warm, not hot water for the shampoo and rinse. Store any remaining shampoo in the refrigerator for use the next day.
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1/4 cup of your favorite herbal tea, strongly brewed 8 oz liquid castile soap Add soap to tea. Stir over low heat until well blended. Store in a capped bottle.
Greasy Hair
Put powder on your hair heavily for 15 minutes; wash completely; condition lightly.
For Dandruff
Apple Cider vinegar is poured into the hair, massaged into the scalp, and left to dry for a few minutes. Then the hair is washed. The process is repeated daily until the dandruff disappears, usually within a few days.
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Add six spoonfuls water, two spoonfuls pure apple cider vinegar and apply it on the scalp with cotton wool before going to bed. Tie a towel around your head to protect the pillow. Wash your hair next morning. After shampooing, rinse again with vinegar water. Continue this once a week for at least three months.
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Mix a spoonful of lemon juice with two spoonfuls of apple cider vinegar and massage on the scalp. Wash your hair with an egg shampoo after this.
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Beat two eggs and add two tablespoons of water to it. Wet the hair and apply the egg mixture over the hair. Now massage your scalp and let the mixture on for ten minutes to fifteen minutes. Then rinse the hair with lukewarm water. This will keep both dandruff and hair fall problem away from you.
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Rosemary Leaves 1 handful Water 1 litre Apple cider vinegar 2 tsp Boil the water and soak rosemary leaves in it. Let it stand for one night. Strain and add vinegar to it. After shampooing wash your hair with this preparation. It treats the hair very fast.
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Dissolve 2 aspirins in your dandruff shampoo and watch how it clears up. Use a good moisturizing conditioner afterward.
Hair Conditioners
Stir 1 teaspoon of honey into 4 cups (1 quart) warm water. After shampooing, pour the mixture through you hair. Do not rinse out. Dry as normal.
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1/2 cup Mayonaisse Directions: Comb the mayonaisse through your damp hair, then wrap your head in a towel, let it penetrate for 20 minutes. Shampoo. Special Note: Make sure the mayonaisse is real mayo and NOT salad dressing. It will dry your hair out.
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1 teaspoon baby oil 1 egg yolk 1 cup water Directions: Beat the egg yolk until its frothy, add the oil then beat again. Add to the water. Massage into the scalp and throughout your hair. Rinse well.
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1 egg yolk 1/2 tsp olive oil 3/4 cup lukewarm water Directions: Beat egg yolk until it is thick and light colored. Slowly drizzle drops of oil into egg, beating well. Slowly add and beat the water into the egg mixture. Transfer mixture to a container. After shampooing, massage all conditioner into hair and leave on for a few minutes before thoroughly rinsing.
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1-2 tablespoons apple cider vinegar 3 cups distilled water Directions: Pour over your hair as the final rinse. It will leave your hair feeling soft. Good for all hair types
Deodorants
Cream Deodorant 1/2 ounce cocoa butter 1/2 ounce beeswax 1 Tbsp glycerine 1 Tbsp rosewater Melt cocoa butter and beeswax slowly in the top of a double boiler. Remove from heat, add glycerine and rosewater. Add several drops of one or more of the following deodorizing esssential oils: calendula, coriander, eucalyptus, lavender, lemon, rosemary, sage, or thyme. Stir before use if cream seperates.
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4 ounces cornstarch 2 ounces baking soda 1 ounces liquid chorophyll 2 ounces vodka 2 ounces distilled water 8 ounces beeswax 10-15 drops of honeysuckle, rose, coriander or essential oil of your choice. Mix all ingredients except wax and chorophyll in a bowl, stir thoroughly. Melt wax in top of a double boiler over very low heat, remove from heat. Add the other ingredients and blend well. If the wax thickens too much to be workable, heat again. As the mixture begins to cool, but before it hardens, add the liquid clorophyll and essential oils. Pour into molds. Let harden. Remove from molds. Store in a tightly closed container away from heat to avoid shrinkage.
Mouthwashes
Wash your mouth with half a glass of warm water containing a teaspoon of table salt.
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Mix 2 ounces of Water, 1/4 Teaspoon of baking soda or Sea Salt, 1 drop of Pure Peppermint Oil, and 1 drop of Tea Tree oil. This Homemade mouthwash recipe leaves a great refreshing minty taste in your mouth and helps prevent bad breathe.
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Rub a lemon rind on your teeth to remove brown stains. Rinse your mouth thoroughly afterward.
Toothpaste
Hydrogen peroxide (a few drops) Baking soda Directions: Make a paste by combining the two ingredients. Use this paste on your teeth and also gently rub along your gums two times a week.
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2 Tbsp dried lemon or orange rind 1/4 cup baking soda 2 Tsp salt Place rinds in food processor, grind until peel becomes a fine powder. Add baking soda and salt then process a few seconds more until you have a fine powder. Store in an airtight tin or jar. Dip moistened toothbrush into mixture, brush as usual.
Lotions
Dry Skin Apply natural mayonnaise, either homemade or from natural foods store. Massage into skin, leave on for 15-20 minutes, rinse thoroughly with warm water.
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1/4 cup olive oil1 1/4 cup water 1/4 cup shaved or grated beeswax Fill a small saucepan with tap water and heat it over medium low to use as a water bath. Mix the olive oil and beeswax together in a microwave and heatproof glass measuring cup. Place the measuring cup containing the wax & oil mixture into the water bath and allow the wax to melt fully, stirring the two together completely. Fill another microwave proof bowl or cup with 2 cups of water. Heat it in the microwave on high for 2 minutes or until boiling. Add the boiling water to the wax/oil mixture. The lotion will now have the consistency of skim milk. If you wish to add an essential oil, do so now, mixing it in well by stirring with a spoon. Allow the lotion to cool slightly. Stir with a spoon or whisk and pour the lotion into a container while it's still warm and easy to pour. Leave the container open to allow the lotion to cool completely. Store in the refrigerator. Leave out the water in this recipe if you want to make a lotion bar (like a soap bar but you use it without water).
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This is a re-mix of products but it should give you a lot of lotion from inexpensive products. 2 jars store-brand Vitamin E cream 2 store-brand baby lotion bottles 1 jar of the store-brand vaseline (this is a petroleum based product which might be too harsh for face) 1. Dump above into a large mixing bowl. Cutting apart the baby lotion bottles helped you get more out of it. Use a bigger mixing bowl than you think you're going to need or it'll be messier than you thought. 2. Mix with mixer. Don't overheat a hand-mixer. 3. Put the new lotion into clean jars or bottles. 4. Apply to skin. It absovbs quickly. For best results, apply after bathing. For dry, cracked heels apply after bathing and before bedtime (sleep in socks).
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1/4 c. distilled water 1/8 tsp. borax 1/4 c. oil of your choice (any light oil and at room temperature) such as olive oil 2 tbsp. beeswax herbs, tea or fragrance (optional) Combine the water and borax in a pot and heat until boiling. The borax is a preservative. Borax = Sodium Borate and is rated pretty high in the toxicity scale at Cosmetic Safety Database. So you can leave it out if you want. If you'd like to add herbs or flowers to the mixture, do so now. You may also steep a few teabags in the boiling water, which adds fragrance and antioxidants to your mixture. Combine the beeswax and oil in a double boiler on the stove and heat until the wax melts completely into the oil. If you are using a butter, such as cocoa butter, add it to this mixture. Use medium heat, and take the mixture off the stove as soon as the wax is fully melted into it. Certain oils, such as avocado oil, can be damaged by excess heat. Pour the hot wax mixture into a blender and slowly mix in the water mixture as you blend. The oil and water mixtures should be at about the same temperature when you combine them. You may use a hand blender or mixer for this step if you prefer. Continue blending until oil and water have been mixed together and let cool, stirring occasionally as needed to release air bubbles. The lotion should thicken as it cools. Add fragrance to the lotion after it has cooled to room temperature, if you plan to do so. Avoid candle fragrances as they may have chemicals in them that you do not want on your skin. If you already steeped your water in herbs or tea, you can probably skip this step. Pour the room temperature lotion into a sterile airtight container and seal.
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1.Separate one egg and place the yolk only in a saucepan. 2.Stir in three tablespoons each of glycerin and lemon juice. 3.Simmer until thick, stirring as needed. 4.Remove mixture from heat. Once the lotion is ready, you can put it in a resealable container. Be sure to keep it refrigerated. It works best on the hands as opposed to on the face or more sensitive areas.
Acne Solutions
1 medium size apple, grated fine 5 tbs. honey Mix the grated apple and honey well. Smooth over skin and let sit for 10 minutes. Rinse off with cool water.
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Make a face pack of bran plus baking soda and water. Mix into a paste, apply to the face, leaving on for 15 minutes. Rinse with solution of 1 part apple cider vinegar and 8 parts water.
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Parsley: Use an infusion of fresh parsley to wash the skin
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Peppermint is an excellent antiseptic wash for acne.
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Wine: Breakouts can be controlled by applying wine with a cotton ball, white wine for fair skin, red wine for darker complexions.
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After washing skin rinse with any of the following herb infusions: a) chamomile which is purifying b) yarrow to eliminate toxins c) catnip which is an antiseptic d) lavender which is antiseptic e) thyme which is a strong germ killer
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Dilute some lemon juice with water, dab pimple with solution to kill germs, cool inflamation and improve blood circulation.
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Extract juice of one lemon and mix with equal quantity of rose water. Apply this mixture on the face and let it stay for about half an hour. Wash the face with fresh water. About a 15 days application.
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Use 2-3 tsp. dried basil leaves to 1 cup boiling water. Steep 10-20 minutes. Cool, and apply with cotton ball.
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Blend cucumber and make a paste. Apply this as a mask on your face and leave it for 1/2 hour and then rinse.
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Grind some nutmeg with milk and apply on affected area.
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Apply fresh lime juice mixed to a glass of boiled milk as a face wash.
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Combine equal parts baking soda and water in your hand and rub gently on your skin for 2 to 3 minutes. Rinse with warm water.
Exfoliants
For a gentle sensitive skin exfoliator, mix 1/2 cup cornmeal, 1/4 cup milk, two teaspoons baking soda, one tablespoon olive oil and five drops of tea-tree oil in a bowl, then apply to your skin.
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After showering, the Epsom Salt Council recommends massaging handfuls of Epsom Salt over wet skin to exfoliate the body.
Facial Masks
2-3 large carrots 4 1/2 tablespoons honey Directions: Cook carrots, then mash. Mix with honey. Apply gently to the skin, wait 10 minutes. Rinse off with cool water.
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1 tsp plain yogurt (I chose Balkan Style) juice of 1/4 of an orange Stir to mix and then dip fingers into mixture and smooth onto face. The sensation is both cool and relaxing. Leave on for a five minutes and then rinse. If you are feeling sluggish, this is the perfect mask for you. Yogurt will cleanse and nourish your skin The orange is full of Vitamin C and AHA's.
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Mix 2 tablespoons honey with 2 teaspoons milk. Smooth over face and throat. Leave on for 10 minutes. Rinse off with warm water.
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1 egg white 6 drops witch hazel 6 drops lemon juice Whisk the egg white until it's stiff, and then add the remaining ingredients. Gently apply the mixture to your face, avoiding your eyes. Leave to dry for 15 minutes or so. Rinse well with warm water.
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Warm a small pot of honey in a double boiler, then test a small amount on your hand to make sure it's not too hot. When warm, apply the honey generously over your entire face. Leave the mask on for 15 minutes. Rinse thoroughly with warm, then cool water.
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Whisk together 1 tablespoon honey, 1 egg white, 1 teaspoon glycerin and enough flour to form a paste. (Approximately ¼ cup). Smooth over face and throat. Leave on for 10 minutes. Rinse off with warm water.
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Juice of one lemon 4 tbsp cup non-fat dry milk powder 1 tbsp witch hazel Put all the ingredients in a blender or food processor and mix well. Alternatively, you can blend them together by using a fork or a wire whisk. Apply the mixture to your face, neck and chest and allow it to dry for around 15 minutes. Use the remaining cream as a cleanser to remove the mask. Then, rinse your face thoroughly with warm water and pat dry.
Facial Moisturizers
Use 2 parts rose water and 1 part glycerin to make a lotion. Apply nightly and work into skin.
Glycerin can also be used in its pure form, but in limited quantities. It can be used directly on the skin as a moisturizer or it can be added to bath water, creams, cleansers or lotions. Use only food grade vegetable glycerin. If it is used by itself in very dry climates it will attract moisture from your skin and hair instead of from the air. This can result in blisters on the skin and brittle locks. Add a teaspoon of jojoba oil to your products to prevent this.
3 cups rosewater 6 teaspoons of glycerin 1 ¼ cup aloe vera gel 12 - 20 drops of rose essential oil 2 teaspoons royal bee jelly Vitamin E oil from 4 vitamin E capsules 2 teaspoons grapefruit seed extract Take 3 cups of rosewater into the clean bowl and add glycerin, rose essential oil, grapefruit seed extract, aloe vera gel and royal bee jelly to it. Nip the tips of the vitamin E capsules and squeeze out the vitamin E oil from them into the mixture in the bottle. Using a whisk or spoon, whisk the mixture well. Dollop the mixture into the sterilized bottle and refrigerate. When needed take a cotton ball and apply some cream on it and then, massage the face with the natural glycerin and rosewater cream before going to bed.
Makeup Remover
Apply milk or plain yogurt to face with a cotton ball, then rinse.
Astringents/Toners
1/2 cup green tea ¼ cup apple cider vinegar ½ cup water Mix in a bowl. Put in spray bottle and lasts about a month.
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For sensitive skin, use 1 part apple cider vinegar to 4 parts water. Lavender oil may be added for fragrance and skin rejuvenation.
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Grate a cucumber. Then use a wash cloth and apply the cucumber juice to your face. Cucumber juice is a natural astringent.
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1/2 cup lemon juice 1 cup distilled water 2/3 cup witch hazel Combine all ingredients. Pour into a clean bottle or decorative cosmetics container. Shake well before using. Apply with a clean cotton ball.
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1/2 pint olive oil 1 ounce rose water a few drops of glycerin 1 ounce vodka
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Use an extract of witch hazel as an astringent, a skin freshener and to soothe skin irritations.
Forget the old brown bag with peanut butter sandwiches wrapped in waxed paper. LOL! When I was a child there were the old type of lunchboxes.
Men used to carry their lunches in these "industrial" lunch boxes.
But today we have a vast array of lunchboxes that will keep your food fresh, hot or cold, and easy to keep clean. Soft sided ones can be thrown in the washing machine.
Invest in some of these lunch box coolers and some small ice packs.
You can make your own ice packs with a sealable container or ice in a Ziplock bag. Just fill the container halfway with water and let it freeze over night or toss some ice cubes in the Ziplock bag.
Then look for reuseable containers and insulated containers that will help keep your food hot or cold. If there is an available microwave then having something to keep your food hot in is not necessary and you can use ice packs for keeping foods cold. But if there is no microwave available then insulated thermoses are a good investment. If you purchase these containers then be sure to put your name and phone # (or teacher and room #) on it with a permanent Sharpie pen in case they start getting lost. Of course, if your child or hubby just won't keep up with these containers and bring them home or you don't want to wash them, don't waste your money on them. Use tin foil, waxed paper, plastic baggies, styrofoam cups and their lids, or the cheaper containers from Glad and Ziplock. You can even collect containers from your fast food purchases if you want cheap. Styrofoam cups, boxes, plastic forks/knives/spoons, straws, etc. There are sugar and creamer packs, salt and pepper packs, mayo and ketchup packs that come with take out too. (Now, I'm NOT espousing stealing these items without purchase, only re-use of items after purchase.) My Grandmother used to do this. So she washed and re-used butter tubs, jars, styrofoam cups, etc and kept a drawer full of ketchup packs and stuff. I don't usually do this myself. I only keep it if it's a particularly useful container. For instance I love a local restaurant's noodle bowls. When we get it for takeout, they put the soup in a nice large plastic container (they put all the fixings for the noodle bowl in a separate styrofoam box). I keep those containers because they are perfect for keeping leftover soup. They are a quality container. If you keep up with them and really use them, then go for it! It can save you money! But if you are starting a collection and it gets out of hand, then you are hoarding and it's time to quit! Be practical. If it's useful then it's worth it. If it's clutter and in the way, then remember that it's trash and throw it away!
Japanese Bento Box Take some inspiration from the Japanese Bento Boxes. A Bento Box is a really elegant, well planned, well packed boxed lunch.
The main thing to keep in mind is what makes a healthy lunch, whether this is for yourself at the office, your husband at the construction site, your children at school or a picnic for the whole family! When packing a lunch be sure to include enough protein, a fruit, a vegetable, a carbohydrate and a little sweet treat.
Here are some new ideas for lunch box lunches!
Corn Dog Muffins Ingredients 2 (8.5 ounce) packages cornbread mix 2 tablespoons brown sugar 2 eggs 1 1/2 cups milk 1 cup grated Cheddar cheese 9 hot dogs, cut in half
Directions 1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins. 2.Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin. 3.Bake in a preheated oven 14 to 18 minutes, or until golden brown. Source: AllRecipes.com
Carrot Salad Ingredients 4 carrots, shredded 1 apple - peeled, cored and shredded 1 tablespoon lemon juice 2 tablespoons honey 1/4 cup blanched slivered almonds salt and pepper to taste
Directions 1.In a bowl, combine the carrots, apple, lemon juice, honey, almonds, salt and pepper. Toss and chill before serving. Source: AllRecipes.com
Turkey Wrap Sandwiches Ingredients 1 (8 ounce) package cream cheese with chives 2 tablespoons Dijon mustard 6 (8 inch) whole wheat tortillas 1 1/2 cups finely shredded iceberg lettuce 12 slices thinly sliced deli turkey 3/4 cup shredded Swiss cheese 1 large tomato, seeded and diced 1 large avocado, sliced 6 slices bacon, cooked and crumbled
Directions 1. Mix together the cream cheese and Dijon mustard until smooth. Spread each tortilla with about 2 tablespoons of the cream cheese mixture, spreading to within 1/4 inch of the edge of the tortillas. 2. Arrange about 1/4 cup of shredded lettuce on each tortilla, and press the lettuce down into the cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with tomato, avocado slices, and crumbled bacon. 3. Roll each tortilla up tightly, and cut in half across the middle with a slightly diagonal cut. Source: AllRecipes.com
Directions 1. Cook pasta according to package directions. in a large saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Drain pasta; stir into soup. Source: AllRecipes.com
Apple Avocado Salad with Tangerine Dressing Ingredients 1 (10 ounce) package baby greens 1/4 cup chopped red onion 1/2 cup chopped walnuts 1/3 cup crumbled blue cheese 2 teaspoons lemon zest 1 apple - peeled, cored and sliced 1 avocado - peeled, pitted and diced
Directions 1. In a large bowl, toss together the baby greens, red onion, walnuts, blue cheese, and lemon zest. Mix in the apple and avocado just before serving. 2. In a container with a lid, mix the mandarin orange juice, lemon juice, lemon zest, garlic, olive oil, and salt. Drizzle over the salad as desired. Source: AllRecipes.com
Directions 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. 2. In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. 3. Bake 40 minutes in the preheated oven. Source: AllRecipes.com
Busy Day Lunch Salad Ingredients 1 (15 ounce) can garbanzo beans, drained and rinsed 1 tomato, cut into small dice 1/4 red onion, minced 1 canned heart of palm, minced 1/3 cup grated reduced-fat mozzarella cheese 4 sprigs fresh thyme leaves 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice salt and pepper to taste
Directions 1. Toss the garbanzo beans, tomato, onion, heart of palm, mozzarella cheese, thyme, olive oil, and lemon juice together in a bowl until evenly mixed. Season with salt and pepper and retoss. Source: AllRecipes.com
Chicken and Rice Soup Ingredients 1/2 cup chopped celery 1 pound boneless chicken breast halves, cooked and diced 3 (14.5 ounce) cans chicken broth 1/2 cup water 2 cups frozen mixed vegetables 3/4 cup converted long-grain white rice 1 tablespoon dried parsley 2 teaspoons lemon and herb seasoning
Directions 1. Combine celery, chicken pieces, chicken broth, water, mixed vegetables, rice, parsley and herb seasoning in a slow cooker. Cover, and cook on low 6 to 8 hours. If soup is too thick, add more water to dilute and allow 15 minutes of additional cooking time. Source: AllRecipes.com
Drop Dead Tuna Salad Ingredients 4 (6 ounce) cans tuna, drained 1 lemon, juiced 2 cups mayonnaise 4 stalks celery, diced 1/2 cup sweet pickle relish
Directions 1. In a mixing bowl, combine the tuna, lemon juice, mayonnaise, celery and pickle relish. Mix together well and refrigerate until ready to serve. Source: AllRecipes.com
Garden Fresh Tomato Soup Ingredients 4 cups chopped fresh tomatoes 1 slice onion 4 whole cloves 2 cups chicken broth 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 2 teaspoons white sugar, or to taste
Directions 1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. 2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste. Source: AllRecipes.com
Make Ahead Lunch Wraps Ingredients 2 cups uncooked brown rice 4 cups water 4 (15 ounce) cans black beans 2 (15.5 ounce) cans pinto beans 1 (10 ounce) can whole kernel corn 1 (10 ounce) can diced tomatoes and green chiles 16 (10 inch) flour tortillas 1 pound shredded pepperjack cheese
Directions 1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool. 2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice & cheese. 3. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks. Source: AllRecipes.com
Peanut Butter and Apple Sandwiches Ingredients 2 slices whole wheat bread 1 tablespoon peanut butter, or to taste 1 small apple - peeled, cored and shredded
Directions 1. Spread a thin layer of peanut butter onto one side of each slice of bread. Place shredded apple onto the peanut butter, and place the other peanut buttered side of bread on top. Serve immediately. Source: AllRecipes.com
Salad de Colores Ingredients 1 bunch fresh spinach - torn, washed and dried 1/2 medium head red cabbage, shredded 2 large carrots, sliced 1 red bell pepper, chopped 3 tablespoons balsamic vinaigrette salad dressing 1 ounce pumpkin seeds (optional)
Directions 1. In a large bowl, combine the spinach, cabbage, carrots and bell pepper. Add enough salad dressing to coat. Toss, and sprinkle with pumpkin seeds and salt and pepper if desired. Source: AllRecipes.com
Split Pea Soup with Tofu Ingredients 1 tablespoon olive oil 1 white onion, finely chopped 3 cloves garlic, pressed 4 small red potatoes, diced 1 cup peeled, diced carrots 1 pound dry green split peas 4 cups vegetable broth 1 (16 ounce) package soft tofu 1 (6 ounce) bag fresh spinach, finely chopped 1 tablespoon dried basil salt and pepper to taste
Directions 1. Heat the olive oil in a skillet over medium heat, and saute the onion and garlic until tender. 2. In a large pot, mix the onion mixture, potatoes, carrots, and split peas. Pour in the vegetable broth. Bring to a boil, reduce heat to low, and simmer 1 hour. 3. In a blender or food processor, blend the tofu and spinach until creamy, and mix into the pot. Season with basil, salt, and pepper. Continue cooking 1 hour. If the soup becomes too thick, add water. Serve hot and enjoy. Source: AllRecipes.com
Ham Salad Rolls Ingredients: 2 cups diced ham 1 rib celery, cut up 1 onion slice, about 1/4-inch thick 6 to 8 tablespoons mayonnaise 2 tablespoons minced sweet pickles or sweet pickle relish 1 to 2 teaspoons sweet pickle juice, optional dash pepper 1 hard-cooked egg, diced lettuce soft rolls, split
Preparation: In a food processor, combine the ham, celery, onion, and pickles or pickle relish. Pulse until minced; transfer to a bowl. Mix in mayonnaise until well-moistened, along with sweet pickle juice, if using. Add pepper, to taste, and stir in the diced hard-cooked egg. Arrange lettuce on rolls; fill with the ham salad. Serve with chips or French fries and pickle slices or sliced tomatoes. Serves 6. Source: About.com
Melt butter in a heavy nonstick skillet over medium high heat. Add corned beef, in batches if necessary, and cook 5 minutes, until edges begin to curl. Spread dressing on bread. Layer corned beef on 4 slices bread. Layer with relish, cheese and lettuce and top with remaining bread. Cut sandwiches in half before serving. Source: MealsForYou.com
Other quick ideas for lunch boxes:
* Cottage cheese topped with canned fruit and topped with some seeds or nuts
* Bite sized raw vegetables with their favorite salad dressing for dipping
* Corn salad (canned corn mixed with chopped green pepper and onion, olive oil, lemon juice)
* Cheese cubes
* Apple slices with peanut butter
* Fresh fruit like grapes, tangerine, oranges, apples, banana. You can send them as a whole or cut them up and send on skewers or in a bowl with nuts and a dollop of vanilla yogurt.
* Yogurt
* Mini pizzas. If they have a microwave available then cut a bagel or English muffin in half and put a little bottled pizza sauce on it. Top with shredded mozzarella cheese on top and add a topping if you like.
* Leftovers - Got some meatballs left over, make a meatball sandwich! Have some salmon patties left over, include one in a sandwich with some flavored mayo! Have a chicken leg leftover, send it for lunch. Or pull chicken off the bone and make a chicken sandwich. Got part of a steak leftover, slice it and put a little horseradish sauce on it for a lunch or sandwich.
* Loaded baked potato
* A slice of congealed salad
* Wrap Up Sandwiches - Using tortillas place some sour cream and salsa on it and top with turkey and provolone cheese and wrap it up. Or add some mayo with ham and cheese topped with a little lettuce. Maybe some slice ham and turkey with mayo and mustard and some alfalfa sprouts.
* Cheese and crackers or Peanut Butter and crackers
* Popcorn
* Jello or pudding
* Apple sauce
* Freeze ice cream in a lunchbox container over night and it's just right for lunch.
* Nuts
* Pretzels
* Dried fruit chips
* Hard boiled eggs
* Use a leftover hot dog bun or hamburger bun to make a "deli" sandwich
* String cheese
* Egg salad sandwiches
* BabyBel cheese
Drinks * Take any juice, tea, lemonade, Koolaid and fill a bottle halfway. Put in your freezer over night and place in lunch box. By lunch it should be thawed and cold.
* Milk or chocolate milk. Keep cold with a lunch box sized freezer pack.
* Bottled juice
* Hot chocolate
If your children are hard to please, it may help to dress the food up a little. Make it fun. Fun food may excite them. You can also make food fun by getting the kids involved in making their own lunch. Let them make the Ants On A Log or their own peanut butter sandwich. Or letting them make choices from a pre-determined list.
Use cookie cutters to make special sandwiches
You can take it one step further by including a little secret note to your loved one. An "I Love You" or "Have a great day!" or "Never give up!". Just a little something to perk up the day. Don't embarrass them. You might even make it a game. For instance, a Find-The-Note game. Or if you include a candy or a piece of chewing gum it means "I Love You". An inside message that only they would recognize.
They say G.R.I.T.S stands for "Girls Raised In The South". I'm definitely a G.R.I.T.S. girl! And I love eating grits. Grits are coarsely ground dried corn. If you grind it finely, it is corn meal. But coarsely ground corn is grits. The Indians were the ones to introduce grits to the first settlers. They called them "rockahomine". Hominy is different from Hominy Grits. Hominy is a certain dried corn that is soaked in lye until it swells and softens. Grits is ground dried corn and it is not soaked in lye. In 1584, Sir Walter Raleigh tasted grits made by the Indians. In 1607, the Jamestown settlers became acquainted with the Indian "rockahomine". During the War of Northern Aggression and during the resulting Reconstruction Period, the South was so poor and burnt out that many subsisted on grits, cornbread made from cornmeal and whatever else they could find to eat, including wild greens like Creasy greens, Poke salad, Dandelion greens, etc.. So Southern families became well acquainted with grits. In 1976, grits became the official state food for SC. The grits belt goes from the Carolinas down to Louisiana. People outside that area can't understand why we love them but it might be because they've never had them the way we like them. If you make grits without salt and butter, then they are bland and terrible. A lot of restaurants make them bland in case they have people who can't have salt. But the first thing I do is taste them and then I add the salt and butter that I desire. It is such a comfort food. 
