Good-day and welcome to my kitchen. Ever since I was a young lad, I had a knack for cookin'...mainly because I loved to eat, and if I didn't learn how, I'd 'a eatin' us out of smial and hole. My ma gave me my first recipe-book when I was only a tweenager, and since then, I knew I was interested.

And that is why, I wish to share with you, my favorite recipes. Feel free to take whatever you like and create these dishes on your own. Oh yes, and spread the word! I love to cook! If you have any recipes you'd like to share with me, please do so by contacting my grand-daughter,
Melilot, with your subject line being: "Recipes for Gramps". She will make done that I get them promptly.

Thank you for stopping by, and I hope you have a jolly time!

Berilac Goodbody, "Grandpa"
#3 Overhill Street
Hobbiton, West Farthing
The Shire
The flesh of poultry should be firm and plump. The tip of the breast bone should be tender. If possible, have your local butcher dress and clean the bird for cooking.
A chicken should be killed by chopping off the head or by slashing the big artery in the neck. The feathers must be pulled out by hand. This task may be easier if the dead bird is plunged into boiling water, but dry-plucked birds are superior in flavor. After removing the feathers, singe the bird over a direct flame to remove any remaining pin feathers or hairs. Cut off the head and the legs at the lower joint. Remove the crop from the neck. Make a cut at the vent, keeping the opening as small as possible. Insert hand and loosen and remove internal organs, being sure to get the lungs and the windpipe. Do not break the gall bladder, a sac attached to the liver, as the bitter taste of its contents affects any part it touches. To clean the gizzard, cut through the muscle to a tender skin, which must be removed, together with any pebbles and stones found in the sac. Cut out the oil sac near the tail. Of the entrails reserve the liver, gizzard, and heart. Wipe the inside of the bird with a cold damp cloth.
                   Chickens in the Garden

3-pound chicken                                              2 large green peppers
½ cup flour                                                      1 tablespoon sugar
2 teaspoons salt                                               ¼ teaspoon pepper
6 tablespoons butter or fat                              2 ½ cups strained stewed tomatoes.  
6 medium-size taters  
                                   *(see stewed tomatoes)
6 small onions
6 large carrots

Dress chicken
*(see poultry) and wipe with a cold, damp cloth. Mix ½ teaspoon of salt with flour and roll chicken in mixture. Melt fat in frying pan and brown the chicken on all sides at high heat for about 10 minutes. Peel skins from potatoes and onions. Scrape and quarter carrots lengthwise. See green peppers and slice them in ½-inch strips. Mix balance of salt, sugar, and pepper with tomatoes. Place 2/3 of vegetables in bottom of kettle. Place chicken on top and add remaining vegetables. Pour tomatoes and 3 cups of boiling water all over them. Cover tightly and bring to a boil. Reduce heat and let simmer until tender, about 1 ½ hours. Serves about 6 hobbits.
                                           *Stewed tomatoes

Pour boiling water over tomatoes. Plunge into cold water. Drain. Remove skins and hard parts. Quarter. Put in saucepan. Season to taste with salt and pepper. Bring slowly to a boil. Serve hot.
   Chicken in the Kettle, Waitin’ for the Dumplings
                  (chicken stew and dumplings)

4-pound foul                             ¼ cup flour
1 tablespoon salt                      Dumplings
*(see dumplings)
¼ tablespoon pepper

Dress fowl
*(see Poultry). Wipe with a cold, damp cloth. Disjoint. Put in kettle. Cover with cold water. Bring to a boil. Let simmer until tender, about 1 hour. Add salt and pepper after 30 minutes of cooking. Thicken stock with flour, mixed to a smooth, thin paste with cold water. If desired, flour can be mixed to a paste with an equal amount of melted butter. Serve with dumplings *(see dumplings). Serves 6 hobbits.

2 cups flour(white flour, or wheat flour)     3 tablespoons shortening
1 teaspoon salt                                              ¾ cup milk
4 teaspoons baking powder.

Sift flour, salt, and baking powder together. Rub in shortening with knife or finger tips. Add milk to make a soft dough. These are dropped, a tablespoon at a time, on chicken or meat stews the last 15 to 20 minutes of cooking. The kettle must be covered closely and cover must not be removed during cooking.
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