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recipes
Coastal Carolina Cooking
For generations, coastal North Carolinians have prepared and savored time-honored recipes that are as much a part of their tradition as boatbuilding and netmaking. Home-cooked meals using the great variety of seasonal foods remain central to family life. In Coastal Carolina Cooking, Nancy Davis and Kathy Hart collected recipes from 34 Tar Heel cooks. These recipes can't always be found in popular cookbooks or on restaurant menus, but they are an important part of the heritage of this region.<
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Here are two classics from Coastal Carolina Cooking.
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Rock Muddle (Frances Drane Inglis)
3 to 4 slices bacon
2 medium onions, diced
3 to 4 medium Irish potatoes, diced
water
1 3-pound rockfish (striped bass), dressed, skinned, and cut into chunks
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
In a saucepan, render grease from bacon. Remove meat and set aside. Add onions and saute until clear. Add potatoes and cover with water. Bring to a boil, reduce heat, and simmer until potatoes are tender. Add fish, salt, pepper, and Worchestershire sauce. Do not stir. Simmer 15 minutes longer. Crumble bacon and sprinkle over muddle. Serves 4.
Bell Pepper Relish (Dorothy Treadwell)
Dorothy says this relish is delicious on meats, seafood, and vegetables.
1 dozen green bell peppers
1 dozen red bell peppers
water
1 quart vinegar
1 small can whole pickling spices
piece of cheesecloth, 6 x 6 inches
string
4 cups sugar
sterilized pint jars
Wash and core peppers. Grind peppers in a meat chopper. Place in a large saucepan and cover with water. Boil for 5 minutes. Remove from stove. Drain peppers and set aside. In a saucepan, combine vinegar and 1 quart water. Tie pickling spices into a piece of cheesecloth. Add to water and vinegar. Add sugar and bring mixture to a boil. Reduce heat. Add drained peppers and simmer 10 minutes. Remove from stove for 1 hour. Reheat and simmer 10 more minutes. Place relish in sterile jars, leaving a 1/2-inch air space at the top. Seal jars and process in a boiling-water bath for 10 minutes. Makes about 6 pints.
Coastal Carolina Cooking ($14.95 paperback) is available at bookstores or from the University of North Carolina Press. 1-800-848-6224. Say you saw it on our website.
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