The Poor Man's Cookbook
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by Brenda Roberts, Cliff Roberts
Description: This book is about family traditions. It is an ever-growing collection of recipes and memories for and about the Beene families, the Roberts family; and the various tree branches we have climbed to reach this place.
eBook Publisher: SynergEbooks, 2001 SynergEbooks
eBookwise Release Date: October 2004
Available eBook Formats: OEBFF Format (IMP) [43 KB]
Reading time: 22-30 min.
All Other formats: Printing DISABLED, Read-aloud DISABLED
by Ruby Horton Beene
2 medium potatoes per person.
Peel (if desired, may leave skin on) and slice. In a large frying pan (skillet), place shortening* until pan is 1/4 full of oil. While grease heats, rinse potatoes, sprinkle with salt and pepper and pour into hot grease. Cover with lid and cook over medium flame. Turn frequently to prevent burning or sticking to pan. Remove lid to brown potatoes.
* My family prefers to use leftover bacon grease in place of the shortening. It gives the potatoes a wonderful flavor and saves money. I recommend keeping a can in your refrigerator to save the fat that cooks off your bacon and my grandmother always kept a second can for the grease off of her sausages. The grease can be used to make gravy when food gets low, and works for seasoning many vegetable and casserole type dishes.
"We children and our dad, L.D. Beene, enjoyed red beans, which was one of our main dishes during that time (the 30's). The other being potatoes, either fried or creamed. For breakfast, we usually had fried dry salt meat (bacon), gravy (cream), biscuits, syrup and oleo (margarine)-which looked like 1 pound of lard but came with a small package of color which was mixed by hand after it was bought. Dad paid 8--10 cents a pound for it (the oleo)." Frances McDonald.