Antoinette Pope School Food
HEARTY HAM AND BEAN SOUP
This hearty soup is a perfect way to use up leftover ham, toss it in the freezer, and savor on a chilly evening when you don't feel like cooking.
Provided by By DrJulieAnn - The Modern Retro Woman
Number Of Ingredients 10
Steps:
- Soak beans according to package directions Combine all ingredients except tomatoes and green onions in a soup pot or dutch oven. Bring to a boil, reduce heat and simmer for approximately three hours, or until the beans are very soft. Add water if the soup begins to get too thick. If the soup is too thin, simmer uncovered for a few minutes until it is the right consistency. Taste and add more salt and pepper, if needed. Add tomatoes and green onions. Simmer, uncovered, for 10 more minutes. Serve
CORNBREAD
Another classic from a dump dig find, a very old copy of the not-so-new "New" Antoinette Pope School Cookbook, complete with a 'Not For Resale' stamp on the side, copyright 1961 and 1965, respectively. The most classic of classic corn breads from Scratch. I'm playing with this recipe tonight and intend to post recipes from this book here for safekeeping as the book itself is falling apart and am typing all text verbatim and entering as such. The editor sometimes takes liberties, so please read through all steps before beginning this recipe. Yep, as I thought, the editor took liberties. On flour, It put the 1 cup PLUS 2 tablespoons of flour on 2 separate lines. Also, on baking powder it put 1 tablespoon PLUS 2 teaspoons baking powder on two separate lines. Just FYI. It's a good postwar classic recipe I am sure. This cookbook has never let me down.
Provided by Pookatron
Categories Quick Breads
Time 30m
Yield 10-12 pieces, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 475°F.
- Grease 1 square pan, 9 x 9 x 2 inches (I intend on using a large cast-iron skillet) with 2 teaspoons shortening, greasing sides very lightly, and sprinkle with flour.
- Sift together cornmeal, flour, sugar, baking powder, and salt.
- Place in a large bowl.
- In a separate bowl beat eggs quickly about 1/2 minute, add milk, beat another 1/2 minute.
- Add milk and eggs to dry ingredients all at one time, and blend.
- Last, add melted shortening.
- Mix until blended but do not *overmix*.
- Pour into greased pan and bake in a preheated oven at 475 F about 15 minutes or until golden brown on top.
- When it is done, remove from oven, place on rack, and let stand 10 minutes; then loosen around sides and turn out on cake rack.
Nutrition Facts : Calories 300.4, Fat 12.4, SaturatedFat 3.7, Cholesterol 76.2, Sodium 841.8, Carbohydrate 40.9, Fiber 1.8, Sugar 8.6, Protein 7.1
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