Appalachian Word of the Week -- GRUB

Last week's word, Thankful, listed several things about Appalachia I am thankful for. This week, I'm going to share some Thanksgiving GRUB I am thankful for.

THE TURKEY -- No matter what, we always had a turkey on our Thanksgiving table filled with GRUB. In the early years, Mom baked the turkey with a tent of aluminum foil (tin foil). Although tasty, it wasn't quite as tender as in the later years when they invented the turkey cooking bag.

I loved the white meat best. My dad loved the legs and the neck (I mentioned that last week). Oh, how he loved sucking the meat off that neck bone.

My sister and I always argued over the wishbone. I hated losing the game. The winner didn't win anything except the ability to rub it in the face of the other sister.

THE DRESSING -- The best dressing I ever ate was Granny's. In the early years, she prepared it in her coal-powered kitchen cookstove. I can almost taste it now when I close my eyes. It was perfectly seasoned with sage, bacon grease, celery, and a few other ingredients I never knew.

Red Delicious

APPLE SALAD -- We chopped up about three each of red delicious apples and golden delicious apples, added a can of fruit cocktail and mayonnaise. The secret ingredient, however, was peanuts. I loved getting to crush them with a jelly glass in a dish towel and then mix them into the salad.

Golden Delicious

Mom always made a larger bowl of apple salad than we could eat with the meal so there would be plenty for later. I always thought it was even tastier the next day. We had it the next day for breakfast, dinner, and supper. Even a few snacks. We ate it until there was nary a drop left.

That's why I mentioned last week about the tragedy when Aunt Joyce accidentally dumped the leftover apple salad into the dishwater. We'd waited all year for those leftovers.

Shuck Beans

SHUCK BEANS -- It's not Thanksgiving without shuck beans. They have a unique flavor, enhanced by a slab of fatback, that most people from Appalachia love. Most. According to the comments I received last week, not all of you have fallen for the charms of shuck beans.

BIRDS NEST -- One of my favorite dishes was rather simple. The Bird's Nest consisted of mashed potatoes, piled high in the bowl with a bowl-shaped dent pressed into the center. Into that center, Mom placed peas.

PEA SALAD - Mom loved this salad. I refused to eat it. I have a thing about chopped boiled eggs and raw onions in my food. For those of you who enjoy them, you may love this salad.

BREAD -- Although rolls were wonderful and usually on the table, Dad preferred cathead biscuits. So, we also had cathead biscuits that served as dessert when slathered with honey butter, apple butter, one of Mom's homemade jams or jellies, or just butter.

 GRUB RECIPES:

TURKEY - Mom added salt, pepper, and butter to the turkey. That was it. Nothing fancy, just baked until it was golden brown.


DRESSING - Unfortunately, Granny never shared her recipe for sage dressing. One of the greatest regrets in my life is that I never convinced her to share that recipe. I guess she wanted to be indispensable at Thanksgiving.


APPLE SALAD

Chop about 3-4 red delicious apples and 3 golden delicious apples into small bite-sized pieces.

Add 1 large can of fruit cocktail

Crush about 1 cup of salted peanuts and add to the mix (depends on how much you make and how much you like peanuts)

Add Mayonnaise by tablespoons until it is the consistency you like. You can substitute Miracle Whip, Dukes, or your favorite brand.

Mix it all up, cover, put it in the fridge and let it cool until ready your feast.


SHUCK BEANS

Soak overnight
Replace water with fresh water
Add a slab of fatback or salt bacon
Add salt to taste and according to the saltiness of the meat
(Optional) 1 onion, chopped

Cook for 3 to 4 hours, until the bean inside is soft and creamy.


BIRDS NEST

POTATOES: About 10 lbs russet or Idaho potatoes, Peeled and quartered.

Add to pot of boiling, salted water

When tender, drain.

Add:

1 stick of butter
Milk, a little at a time, as needed to reach the right consistency

Mash with hand mixer or old-fashed potato masher until creamy.

Spoon into a large bowl, using the spoon to make a crater in the center large enough to hold your cooked peas.

PEAS: Cook (canned or frozen) peas with preferred seasoning

Strain and add butter to taste

Scoop into the crater in the mashed potatoes


PEA SALAD

3 cans of sweet peas, drained (or an equivalent of thawed frozen peas)
3 hard-boiled eggs, chopped small
3/4 cups cheddar or American cheese, sliced into small strips to equal size of eggs and peas
1/2 cup onion, chopped small
2/3 cups mayonnaise (or your preference)
Salt and black pepper to taste

Mix all ingredients and keep in the fridge until feast time.


CATHEADS

2 cups all-purpose flour*

1 tablespoon baking powder

1 to 2 tablespoons solid shortening at room temperature (Crisco, lard, or butter)

1 cup buttermilk

1/2 teaspoon salt, Optional

Melted butter for top of dough before baking

Work the shortening into the flour. I use my hands, some people use a spoon or fork. Don’t overmix, should look like coarse crumbs.

 Slowly add the buttermilk and stir it just enough to make a ball in the bowl.

Prepare the round pan or iron skillet by melting a thin layer of shortening. Setting it on the stovetop while the oven heats should do the trick.

Pinch off a wad of dough and plop it into the pan. Repeat until the pan is full.

Top with some melted butter.

Bake in preheated 400 degree oven for 15 to 20 minutes or until brown on top.

*If you use self-rising flour, don’t add the baking powder. It already has it in there.

Remember: Appalachian recipes are dependent upon how much you make, your ingredients, and your preferred taste. So, experiment.

What is your favorite GRUB for Thanksgiving? Do you have any family recipes you must duplicate every year for it to be a true Thanksgiving celebration?

I'd love to hear your stories.

May this be your happiest THANKSGIVING ever and may the GRUB you eat, be memorable -- for all the right reasons.