Notes and Letters from the Library

Time to make the donuts! After several experiments, Martha Stewart still has one of the best doughnut recipes out there.

If you attended A Taste of History last week in the Library, you know the food was amazing! As requested, we are passing along the recipes so you can make these dishes at home:

Black Eyed Peas (Serves 6-8)

Ingredients:

• 1lb. Dried black eyed peas
• 2 tbsp Vegetable oil
• 8 Strips thick sliced bacon, cut inot 1/2 inch pieces
• 1 Medium onion, diced
• 4 Cloves garlic, sliced
• 1-1/2 tsp Salt
• 1 tsp Black pepper
• ½ tsp Cayenne pepper
• 4 cups Chicken stock
• 2 cups Water
• 3 Bay leaves

Directions:

1. Soak dried peas overnight and then drain and rinse.
2. Heat oil in a large pot over medium heat. When the oil is shimmering, add the bacon.
3. Cook bacon 3-5 minutes then add onion and garlic and cook until garlic and onion are slightly browned - about 6-8 minutes.
4. Add salt, pepper and cayenne; and cook until the entire mixture is coated with spice - about 2 minutes.
5. Add stock, water, peas and bay leaves.
6. Simmer until the peas are very soft - about 1-1 1/2 hours.

Mustard Greens (serves 4)

Ingredients:

• Extra virgin olive oil
• 3 Cloves garlic, smashed
• Pinch Crushed red pepper flakes
• 1 Large Bunch Mustard greens, washed, left wet, stems removed, and cut into 2 inch pieces
• Kosher salt
• 2-3 tbsp Red wine vinegar

Directions:

• Coat a large saute pan with olive oil and heat on medium-high until hot.
• Add garlic cloves and red pepper flakes and cook until garlic is brown and aromatic. 
• Discard garlic.
• Add mustard greens and season with salt to taste.
• Cover and cook greens until soft and wilted.
• Stir in vinegar.
• Transfer to a serving bowl and serve warm.

Cornbread (serves 4-6)

Ingredients:

• 6 tbsp Unsalted butter, melted, plus butter for baking dish
• 1 cup Cornmeal
• 3/4 cup All purpose flour
• 1 tbsp sugar
• 1-1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/4 tsp Salt
• 2 Large Eggs, lightly beaten
• 1-1/2 cups Buttermilk

Directions:

1. Preheat oven to 425 degrees (F).
2. Lightly grease an 8 inch baking dish.
3. In a large bowl, combine dry ingredients.
4. In a separate bowl combine eggs, buttermilk, and melted butter.
5. Make a well in the center of the dry mixture and add the buttermilk mixture. Fold together until just combined-batter will be lumpy.
6. Pour batter into the prepared baking dish.
7. Bake until the top is golden brown and a toothpick inserted into the center comes out clean - about 20-25 minutes.
8. Remove cornbread from oven and let cool 10 minutes before serving.

Chicken Fricassee (serves 4-6)

Ingredients:

• 3 tbsp All purpose flour
• 1 tsp Paprika
• 1 tsp Poultry seasoning
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 4 (6 oz) Skinned, boneless chicken breasts
• 2 tbsp butter
• 1-1/2 cups Diced onion
• 1/2 cup Diced celery
• 3 cloves Garlic, minced
• 1 cup Chicken broth
• 1/4 cup Dry white wine
• 2 cups Diced carrots
• 1/4 cup Chopped fresh parsley 

Directions:

1. Combine first 5 ingredients in a large zip lock bag.
2. Add chicken to bag and toss well to coat.
3. Remove chicken from bag; reserve flour mixture.
4. Melt butter in large nonstick skillet over medium heat.
5. Add chicken, breast side down and saute for 5 minutes or until browned.
6. Remove chicken from pan; keep warm.
7. Add onion, celery, carrots, and garlic to pan; saute 5 minutes stirring occasionally.
8. Stir in reserved flour mixture and cook 1 minute.
9. Add broth and wine; bring to a boil.
10. Return chicken to pan; breast side up.
11. Cover, reduce heat and simmer 25 minutes or until chicken is completely cooked.
12. Sprinkle with chopped parsley and serve.

Forced Meatballs (serves 4)

Meatballs:

• 1lb Lean ground beef
• 1/2 cup Dry bread crumbs
• 1/4 cup Milk
• 1/2 tsp Salt
• 1/2 tsp Worcestershire sauce
• 1/4 tsp pepper
• 1 small Onion, chopped
• 1 large egg
• 2 tbsp Unsalted butter

Sauce:

• 1/4 tsp ground Allspice
• 1/4 tsp ground Nutmeg
• 1/4 cup All purpose flour
• 3 cups Beef broth
• 1/4 cup Heavy cream
• 1/4 cup Sour cream

Directions:

1. In a large mixing bowl, combine the first 8 ingredients.
2. Shape meat mixture into 20 1-1/2 inch meatballs.
3. Melt butter in skillet over medium heat; add meatballs and saute until golden brown on all sides-about 7-10 minutes.
4. Remove meatballs and place on an oven safe dish; keep in warm oven.
5. Reduce skillet heat to low and add flour; whisk until lightly browned-about 2 minutes.
6. Gradually add beef stock and whisk until sauce begins to thicken.
7. Add cream, sour cream, allspice, and nutmeg; continue to cook until gravy reaches the desired consistency.
8. Add meatballs to gravy and serve.