1.0The News Journalhttps://qa.thenewsjournal.netrich600338<blockquote class="wp-embedded-content" data-secret="QZyQzc4nfK"><a href="https://qa.thenewsjournal.net/home-cooking-kentucky-style/">Home Cooking, Kentucky Style</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://qa.thenewsjournal.net/home-cooking-kentucky-style/embed/#?secret=QZyQzc4nfK" width="600" height="338" title="“Home Cooking, Kentucky Style” — The News Journal" data-secret="QZyQzc4nfK" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript"> /* <![CDATA[ */ /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); /* ]]> */ </script> https://qa.thenewsjournal.net/wp-content/uploads/2016/02/Bena-Mae-mug166.jpg200300I am always pleased to hear from readers whether by a phone call or a letter, or as was the case when I received an e-mail from a former Corbinite, now in Seattle, WA. I never cease to be amazed at the wide area this newspaper reaches when you write or call me. Just recently, I received a thank you card from a lady in California thanking me for writing a book. I find it heartwarming when readers from the four corners of the U.S. take time to get in touch. The former Corbinite made some observations about cooking in this area that I completely agree with. When he alluded to our method of cooking beans, both green and pintos, he was right on the mark. My mother’s eleventh commandment was “Always cook your green beans down dry.” I never forgot her instructions and could always spot a poor cook when he or she brought watery green beans to a potluck, and they had to be cooked for at least three hours.  Green beans that crunch at the first bite are a definite no-no around these parts. There is no special art to cooking pintos either. Just throw in a ham hock or a slab of salt bacon and let them cook long enough to reach a thick soupy consistency. It doesn’t take a Julia Child to know that, but it seems that we here in the mountains are the only ones who really know how to do justice to the incredible edible bean. Fried apples, fried apple pies, and fried potato cakes are such a staple in the house in which I grew up that I thought everybody knew how to cook them. Wrong!  I found out just how wrong when I have tried to eat them in restaurants over the years. The reader mentions that his mother used left over mashed potatoes as a binder for salmon cakes. We always used cracker crumbs and eggs but I have heard that mashed potatoes are commonly used. As a matter of fact, one of my dinner companions on the QE-2 several years ago (who happened to be from England), said his mother used them as a binder in meatloaf and other dishes. I didn’t ask if she had ever visited Kentucky, but I am sure there is a link there somewhere. I have always found that cooking good is just as easy as cooking bad….in most cases, easier. I think the secret among mountain people is that we feel the food should be treated with respect; that our taste buds are not willing to accept just anything that is thrown at us. We will not settle for anything but the best. Besides, as any Kentucky cook who is worth her salt knows, if we do foul up, we can always cover up our sins with a little garlic salt, a hunk of fatback and a big juicy onion in the pot. For young cooks who have never experienced the delight of eating potato cakes, here is the doctored version of a recipe I found in Southern Living Magazine. When I fix them, I substitute cornmeal for the flour and the onion is also optional. Fried Potato Cakes Ingredients Leftover mashed potatoes (the equivalent of 4) 1 small onion, finely chopped 1 egg, beaten, 1 tbsp. all purpose flour Salt to taste ¼ tsp. pepper 1/8 tsp. red pepper (optional) Vegetable oil Directions Combine all ingredients except vegetable oil, mixing well. Shape into patties. Fry into medium hot vegetable oil until brown on each side. Turn patty and brown the other side. Drain on paper towel and serve hot. Makes 6-8 patties.  (Good with soup beans.) ~ ~ ~ ~ ~ Here is a dried apple pie filling that many Kentuckians grew up eating. To make the pie, roll out a recipe of biscuit dough. Using a saucer to measure, cut several circles of half moon shape and crimp edges all around. Fry in medium hot shortening on top of the stove, turning once to brown on both sides. Sprinkle with a little powdered sugar, if desired. Dried Apple Pie Filling Ingredients 2 (8 oz.) packages of dried applies (about 5 cups) 4 cups water ¾ cup sugar 1 tsp. ground cinnamon ½ tsp. pumpkin pie spice Directions Combine apples and water in a large saucepan. Bring to a boil, cover; reduce heat. Simmer 30 minutes or until tender add sugar and spices. Stir well. Yield about 3 ½ cups.