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Little Old Lady Recipes

Little Old Lady Recipes
Comfort Food and Kitchen Table Wisdom
by Meg Favreau
Quirk Books, 2011

This is a collection of simple recipes culled from writer and comedian Meg Favrea's friends and neighbors as well as old out-of-print cookbooks. All are the nostalgic favorites of mothers and grandmothers who prepared daily meals for families and special dishes for church potlucks.
Little Old Lady Recipes

A nostalgic return to the kitchen of June Cleaver with casseroles, pot roasts, canned goods and comfort foods, the book is illustrated with wonderful portraits of ladies who may or may not have contributed recipes (none are identified) and spiced with quotes like: "Club soda is a wonderful thing. You can use it to remove any stain, or mix it with gin and drink until you don't care about the stain anymore" by 72-year-old Chastity, a deli clerk.

Selected Recipes

Boston Brown Bread
Bourbon Balls
Brown Betty
Cheese Dreams
Chicken and Dumplings
Dried Beef and
Cheese Balls

Frosted Cinnamon Rolls
Hot Slaw

Chicken and Dumplings
serves 4-6

2 Tbs. olive oil
1 large onion, chopped
4 carrots, peeled & sliced
2 celery stalks, sliced
2 garlic cloves, chopped fine
1 tsp. dried thyme
3 qt. chicken broth/stock
1 Tbs. hot sauce
freshly ground pepper
1½ lb. chicken (skin removed, & bones too, if you wish)

2 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. sugar
1 egg
1¼ c. buttermilk

Heat oil in a large pot over medium-high heat.  Cook onion until translucent.  Add carrot, celery, garlic, thyme, and broth/stock. Bring to a boil.  Add hot sauce, a few good grinds of black pepper, and chicken.  Reduce to a simmer and cook for ~15 minutes, or until chicken is just done.  Remove chicken and shred (remove from bone if you didn't do this before) and add back to broth.  Taste and season with more black pepper, and salt if you think it needs it.

While the chicken is cooking, stir together everything for the dumplings and set aside.  Once the shredded chicken is back in the pot, bring back to a boil and drop in big spoon-fulls of batter.  Put a lid on the pot, reduce heat to simmer, and cook for ten minutes. Serve immediately.

Boston Brown Bread

1 egg
1/2 cup sugar
1/2 cup molasses
1 cup sour milk
2 tsp baking soda
1 tsp salt
2 3/4 cups graham flour

Beat eggs, add sugar and molasses, and then the rest of the
ingredients. Mix and place in 3 greased 1-pound cans. Cover tightly.

Steam 1 to 2 hours by placing on a steamer over boiling water, letting the water go about halfway up the can. Basically, you just don't want the can touching the bottom of the pot you're boiling in. (You can also steam the bread in a deep oven-safe pan in the oven itself. Just make sure to replenish the water if needed.)

Bread is done when a toothpick comes out clean. Makes enough to sop up a lot of delicious bean juice.

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