Ingredient:
- 3/4 lb. black beans
- 1 1/2 qt. cold water
- 2 oz. salt pork (optional)
- 3/4 lb. hamhock or bone of smoke ham
- 1 lg. onion, chopped
- 1 clove garlic, crushed
- 2 green peppers, chopped
- 1/2 c. bacon drippings or olive oil
- 1 bay leaf
- 1 tbsp. salt
- 1/8 tsp. oregano
- 1/4 c. vinegar
Direction:
Wash beans. Soak overnight. Add salt pork, ham hock and simmer over low heat. Saute onions, garlic, green pepper in bacon drippings until tender. Add to beans. Season with bay leaves, salt and oregano. Simmer until beans are tender and thick, approximately 3 hours. Add vinegar just before serving. Serve over rice with finely chopped onion on top. |
Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |