Fry bacon in pan and remove.  Saute onion and green pepper  in 2  T. of bacon drippings.

Add water and beans with liquid.  If needed,  salt to taste.   Bring to a low boil and reduce heat and simmer uncovered for 15 minutes or until vegtables are cooked.  Serve over cooked rice, or incorporate rice into hoppin’ john.   Serves 3- 4.

Place the pork in a paper bag with cornmeal, salt and pepper.  Close and shake to coat  the pork.

 Heat the diced salt pork or the oil in a large pot.  lightly brown the coated pork cubes on all sides.  Stir in the onions and saute until almost soft.

Add broth, carrots and potatoes.  Simmer uncovered, over medium -  low heat  for about 1 hour or until vegtables are soft.  If needed, add more broth.  Serve immediately or chill overnite in refrigerator.

 Next day skim the fat from the surface, bring to a low boil and lower the heat to simmer.  Cook for about 20 minutes , stirring so bottom does not burn. 

Flavor is best, if allowed to chill until next day. 

Serves 4 – 6

Using glass bowl or cup, dissolve yeast in lukewarm water.  Put buckwheat flour, wheat flour, all-purpose flour and gluten into large plastic mixing bowl, incorporate salt into flour.  Using  a wooden mixing spoon, add water with yeast to flour mixture, making sure everything is uniformly moist.  Dough should be wet and loose enough to conform to shape of container.  Cover with a loose fitting lid.  Allow mixture to rise for approximately 2 hours, depending on room temp and initial water temp.  Longer rising time will not harm the result.   

You can use a portion of the dough anytime after this period.  However, flavor will be best after at least 24 hours of refrigeration.  Any dough not initially used can be refrigerated in same bowl with loose lid for up to 10 days.

To bake a loaf of bread, sprinkle flour on work surface, divide with your hands, a grapefruit size portion of dough, dusting a bit of the flour on the outside of the portion of the dough, not really mixing any of the flour into the dough.  Most of the dusting flour will fall off.  Gently stretch the surface of the dough around to the bottom on all four sides, shaping the dough into a ball.  No kneading required.  The entire process should take no more than 30 to 60 seconds.  Place on parchment paper, cut to size of dutch oven.  Before placing in heated oven, dust with flour and make 3 slashes, 1/4 inch deep, across the top, using a serrated knife.  (if refrigerated dough is used, allow more resting time before baking).

The method of baking to be addressed here is to use a cast iron dutch oven (10 or 12 inch size).  One of 3 methods can be used for baking.  At home in your kitchen oven; or outside using either charcoal or wood coals.

While dough is rising, preheat dutch oven to approximately 500 degrees.  Use a trivet in bottom of oven, and preheat with lid on.  When temp is reached, carefully place dough (with parchment paper on bottom) in oven and replace lid.  Use insulated glove while doing this.

Bake for 35 minutes at 450 degree.  When using indoor oven, remove lid for last 5 minutes.  Carefully remove loaf from oven and place on cooling rack.  Slice at will.

Using glass bowl or cup, dissolve yeast in lukewarm water.  Put wheat flour,  all- purpose flour and gluten into large plastic mixing bowl, incorporate salt into flour.  Using a wooden mixing spoon, add water with yeast to flour mixture, making sure everything is uniformly moist.  Dough should be wet and loose enough to conform to shape of container.  Cover with a loose fitting lid.  Allow mixture to rise for approximately 2 hours, depending on room temp. and initial water temp.  Longer rising time (even overnite) will not harm the result. 

You can use a portion of the dough any time after this period.  Divide in half for 2 loaves. Recipe can be doubled for 4 loaves.  Any dough not initially used can be refrigerated in same bowl with loose lid for up to 14 days.

To bake a loaf of bread, sprinkle flour on work surface, divide with your hands a grapefruit size portion of dough, dusting a bit of the flour on the outside of the portion of the dough, not really mixing any of the flour into the dough.  Most of the dusting flour will fall off.  Gently stretch the surface of the dough around to the bottom on all four sides, shaping the dough into a ball.  Then stretching in gently to elongate it and taper the ends.   No kneading required.  The entire process should take no more than 20 to 40 seconds.   Place on parchment paper, cut to size of dutch oven.  Before placing in heated oven, dust with flour and make 3 slashes, 1/4 inch deep, across the top, using a serrated knife.  ( If refrigerated dough is used, allow more resting time before baking).

The method of baking to be addressed here is to use a cast iron dutch oven (10 or 12 inch size).  One of  3 methods can be used for baking.  At home in your kitchen oven; or outside using either charcoal or wood coals. 

 While dough is rising, preheat dutch oven to approximately 500 degrees.  Use a trivet in bottom of oven, and preheat with lid on.  When temp is reached, carefully place dough (with parchment paper on bottom) in oven and replace lid.  Use insulated glove while doing this.

 Bake for 35 min. at 450 degree.  When using indoor oven, remove lid for last 5 mins.  Carefully remove loaf  from oven and place on cooling rack.  Slice at will.

Using glass bowl or cup, dissolve yeast in lukewarm water.   Put flour in large plastic bowl, incorporate salt into flour.  Using a wooden mixing spoon, add water with yeast to flour, making sure everything is uniformly moist.  Dough should be wet and loose enough to conform to shape of container.Cover with a loose fitting lid.  Allow mixture to rise for approximately 2 hours, depending on room temp. and initial water temp.  longer rising time (up to 5 hrs.) will not harm the result.  You can use a portion of the dough any time after this period.  Divide in half for 2 loaves.  Recipe can be doubled for 4 loaves.  Any dough not initially used can be refrigerated in same bowl with loose lid for up to 14 days.

To bake a loaf of bread, sprinkle flour on work surface, divide with your hands a grapefruit size portion of dough,dusting a bit of the flour on the outside of the portion of the dough, not really mixing any of the flour into the dough.  Most of the dusting flour will fall off.   Gently stretch the surface of the dough around to the bottom on all four sides, shaping the dough into a ball.  No kneading required.   The entire process should take no more than 30 to 60 seconds.  Place on parchment paper, cut to size of dutch oven.  Before placing in heated oven , dust with flour and make 3 slashes  1/4 inch deep across the top, using a serrated knife.  (If refrigerated dough is used, allow more resting time before baking.)

The method of baking to be addressed here is to use a cast iron dutch oven (10 0r 12 inch size).  One of 3 methods can be used for baking.   At home in your kitchen oven;  or  outside using either charcoal or woods coals.  While dough is rising, preheat dutch oven to approximately 500 degrees. Use a trivet in bottom of oven, and preheat with lid on.

When temp is reached, carefully place dough,(with parchment paper on bottom) in oven and replace lid.   Use  insulated glove  while doing this.  Bake for 35 mins. at 450 degree.  When using indoor oven remove lid for last 5 mins.  Carefully remove loaf from oven and place on cooling rack.  Slice at will.

Slowly melt butter in a heavy skillet, over moderate heat.  Stir in chopped onions.  Cover pan and cook slowly, stirring occasionaly, for about 15 minutes, or until onions are very soft.

Shake on flour, stir in well and continue to cook onions slowly, uncovered, for about 45 minutes.  Stir often, scraping onions up from bottom of pan, to prevent sticking.  Onions will gradually turn a dark golden brown.

Boil water combined with stock.  Slowly  add browned onions to water and broth, stirring carefully.  Add one cup of hot broth to pan, scraping up all the particles remaining.  Add to soup pot.

Add toast and salt to taste.  Cover and simmer for about 10 minutes.

Combine egg yolks and vinegar.  Remove soup from heat.  Gradually add 1  cup hot soup into egg mixture.  Stir all back into soup pot. 

Serve immediately.  Serves 6 – 8.

Peel and chop onions.  Melt butter.  Saute onions for about 15 minutes.  Shake in flour, stirring continuously.  Shake pan and cook a few minutes.  Pour in boiling water and stir. 

Add bread crumbs and salt.  Cook 10 minutes, stirring continuously. 

Remove from heat.  Beat egg yolk with vinegar.  Stir about 1/3  c. of the hot onion mixture into the egg.  Then stir the egg mixture back into the soup.  Mix well and serve.  Makes about 5 cups.

This recipe is from the book;  Revolutionary Recipes,  Colonial food lore, and more, by Patricia B. Mitchell.

Hannah Glasse authored one of the first cookbook’s in colonial times. 

Saute bacon, onion and pepper in heated  8 inch dutch oven until bacon is slightly brown and onion and pepper are soft.  Add beans with liquid from can.  If more liquid is needed, add chicken stock.  Simmer over fire for 1  1/2 to 2  hours.

While preheating 12 inch cast iron dutch oven to 375 degree(use oven thermometer inside oven , remove thermometer before adding batter to oven):

Combine dry ingredients.  Add molasses, oil and buttermilk to beaten eggs.  Add to dry ingredients and mix to combine.

Melt lard in preheated dutch oven, add ingredients to dutch oven.  Cover and bake for 30 minutes or until inserted knife comes out clean.

While heating 12 inch cast iron dutch oven to 375 degrees (using oven thermometer ):Remove from oven before adding ingredients’  Lightly grease dutch oven with cooking spray

Cut cold butter into cake mix and add nuts.   Add fruit to bottom of dutch oven.  Spread dry cake mix with cut in butter over top of fruit.

Bake in covered dutch oven for 30 minutes.