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Like to Contribute a Recipe to
Recipe of the Month?
Do you have a favorite recipe you’d
like to contribute to the Recipe of the Month column? If so, bring it into
the library and we’ll try to put in into one of the 2007 Buzz-Words. You
can also email recipes to
ccpl40391@yahoo.com
In either case, please include your
name, a little background information about yourself and the recipe and a
phone number or email that we can use to contact you if we have any
questions.
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Now that it’s
Spring & All, the poke will be pokin’ up everywhere. Food prices are
soaring, so why not bulk up your menu with some free food from the
yard? Here’s a traditional poke recipes from a KY classic cookbook,
The Official Harlan County Poke Sallet
Cookbook.
Basic Poke
Sallet
1 1/2 to 2 lb.
Poke greens and stalks
1/2 tsp. Salt
Chopped onions
4 thick slices salt bacon
Select tender young greens,
include some tender stalks not over 6 inches high. Cut stalks in
pieces. Clean the greens well, rinsing several times. Parboil and
discard the water. Add fres water and cook until barely tender. Fry
bacon until crisp, remove from skillet and set aside. Add greens, salt,
and chopped onions to the drippings. Cook over low heat for about 20
minutes. Serve with fried salt pork and corn pone. Serves 4.
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