Cicadas for a snack?
Spicy Fried 13-Year Cicadas (Fry ‘em while they’re fresh)
Collect about 50 cicadas recently emerged from the soil. Females are best, as they contain more fat. Remove the hard parts like the wings, legs and heads.
Mix 1 cup Worcestershire, 1 tsp. soy sauce (optional) and a good shake of Louisiana hot sauce. Marinate them for several hours in the mixture.
Now beat about five medium eggs well. Dip the cicadas in the beaten eggs and then roll them in flour seasoned with salt, pepper and Cajun spice (optional).
Heat about 1 cup of olive oil or real butter and gently fry them until they are golden brown
Hearty Old-fashioned Breads
Hush Puppies
1 1/2 cups corn meal, 2/3 cup flour, 2Tbsp. sugar, 4tsp. baking powder, 1 tsp. salt, 1 egg, 3/4 cup milk. Mix ingredients together well, then heat lard or grease as for doughnuts. Drop the mixture off of a tablespoon into to grease and let fry till golden brown.--Mrs. Bettie Turner
Corn Bread
Sift together 2 cups cornmeal, 1 cup wheat flour, 3 level tsp, baking powder, 2 Tbsp. sugar and 1/2 tsp. salt. In another dish combine, 1 egg beaten light, 1 1/2 cups milk and 2 Tbsp. melted butter or lard. Stir the meal and flour mixture in, beating rapidly until the dough is smooth. Bake in moderate oven about 375 degrees F.
Pies and Cobblers
Rhubarb Cobbler
3 cups fresh or frozen rhubarb cut into small pieces. 2/3 cups sugar, 1/3 cup flour, 1/4 tsp. salt, 1/2 tsp. cinnamon. Mix these together and place in a buttered baking dish.
The Topping: 1 cup brown sugar, 1/4 cup flour, 1 cup quick oats, 3/4 cup butter, 1/2 tsp. salt. Combine these into a crumble mixture for topping and pour over rhubarb mixture. Sprinkle on top 10 Tbsp. water and then bake at 350 degrees F for 40 minutes.--Mrs. Stanley Welbern
Confections and Candies
Popcorn Balls, traditional Hallowe'en treat
1 cup molasses, 1/2 cup sugar, 1Tbsp. vinegar, 1/2 tsp. salt. Boil this until it forms a soft ball in water. Remove from heat and then add 1/2 tsp. baking soda, 1 tsp. vanilla, 1Tbsp. butter. Add this mixture to one gallon of prepared popcorn and form into balls. Allow to set.--Dorothy Cook
Sugared Walnuts
In a sauce pan, combine 2 Tbsp. butter, 1/4 of a cup of evaporated milk, 2 Tbsp. white corn syrup, 2 cups sifted powdered sugar, 1 tsp. nutmeg, 1/4 tsp. orange extract. Heat to boiling and then remove from stove. Beat the mixture until it is thick and add food coloring if you like. Dip walnuts into mixture and remove them with a fork. Scatter them over waxed paper.--Mrs. Orville Dickerson
Salads and Vegetables
Fried Tomatoes
Select firm, ripe tomatoes. Pare and cut into thick slices. Season with pepper and salt and sprinkle flour over each piece. Place in a skillet that has hot butter in it and fry to light brown on both sides. When the fried tomatoes are done, make a gravy of 1 tsp. butter, 2 cups milk, 1 Tbsp. flour, salt and pepper to taste. Pour the gravy over the tomatoes and serve hot.
Rocheport Cole Slaw
You'll need 1 large head of cabbage, i large onion, 1 cup sugar, 1 cup vinegar, 1 cup salad oil, 2 Tbsp. sugar, 1 tsp. celery seed. Chop cabbage and onion. Pour a cup of sugar over the top and let set. Combine vinegar, oil, celery seed and 2 Tbsp. sugar and bring to a boil. Pour the dressing mixture over the cabbage and onion hot. Let this set for 24 hours. This keeps for several weeks without darkening.--Mrs. C.B. Brooks
Hot Potato Salad
You need for this dish: 6 large potatoes, 8 strips of bacon, 1 small minced onion, 4 Tbsp. mild vinegar, 1 Tbsp. sugar, 2 Tbsp. chopped parsley. Cook potatoes in jackets and then peel them. Fry bacon in a pan until crisp and then remove it from the pan. Add the sliced potatoes to bacon grease in pan. Turn them over a bit and then add vinegar, parsley, sugar, salt, pepper, minced onion and then the bacon bits. Serve warm.--Mrs. William Dometrorch
Meat, Fish and Poultry
Spicy Barbecued Meats
Sear both sides of pork chops, steaks or spare ribs in enough fat for gravy when done. After meat is well-browned, cover with a thick coating of the following sauce, steamed until done either on top of a burner or in an oven. When broth is cooked down, make a gravy as with any other brown gravy.
The sauce:
Mix together the following ingredients and bring to a boil in a saucepan. Simmer 15 minutes. 1/2 cup vinegar, 1 large diced onion, 2 cloves minced garlic, 1/2 cup catsup, 1 tsp. salt, 1 Tbsp. Worchestershire Sauce, 1 1/2 Tbsp. brown sugar, 1 lemon (juice and peel shavings), 4 drops Tobasco, 1/2 tsp. chili powder.
Sugar Cured Ham
Mix together 2 cups salt, 1 cup brown sugar, 1 teaspoon black pepper, 1 teaspoon red pepper, 1/4 teaspoon saltpeter. Pack this mixture on an 18 to 25 lb. ham or pork shoulder to cover the entire surface. Wrap the meat in brown paper and then hang it hock end down. Let hang until ready to use. Not less than 3 months. This meat can also be smoked before curing.
References:
Rocheport Rivertown Receipts, Rocheport, Missouri: The Friends of Rocheport Sociey, 1967.
Individual submissions to Rocheport, Missouri, via the World Wide Web, 2011
Serving the communities of Rocheport, Columbia, Ashland, Jefferson City, Fulton, Boonville, Fayette, Arrow Rock, Blackwater, Sedalia, Marshall, Lake Ozark, Warrensburg, Independence, St. Joseph, Kansas City, St. Charles, St. Louis and the world.
© 2011 Bauernhof Siebeneck. All rights reserved. This is copyrighted material and may not be reproduced, transmitted or utilized in any form or by any means, electronic, photographic or mechanical without permission from the owner.
