Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747- 1471, ext. 1282, or email her at shaffer@vindy.com.

Hugh G. Earnhart’s “Eat like a Thresherman: Recipes of a Farming Generation”

SOUTHERN STYLE FRIED CHICKEN

2small chickens (about 2 1/2 to 3 pounds)

1teaspoon salt

1/2teaspoon pepper

1cup flour

1/4cup butter

Dress chickens and wipe with cold, damp cloth. Disjoint each bird into 4 or 6 pieces. Dip each piece in cold water, sprinkle with salt and pepper and roll in flour. Melt fat in pan and fry chicken until well and uniformly browned, turning occasionally. Serve on hot platter with giblet gravy, white sauce or brown sauce. Serves 6.

Fried cucumbers

2tablespoons butter or fat

2tablespoons chopped onions

4large cucumbers, sliced

1/4cup water

1/2cup sour cream

1egg yolk

2tablespoons sugar

3tablespoons vinegar

1 1/2 teaspoons salt

1/8teaspoon pepper

1/2teaspoon paprika

Melt butter, add onion and fry until a delicate brown. Add sliced cucumbers and water. Cook until water is absorbed and cucumbers browned. Mix sour cream, beaten egg yolk, sugar, vinegar, salt, pepper and paprika. Add to cucumbers and cook slowly until mixture begins in boil. Serves 6.

BAKED BEANS

2cups dried beans, pea, lima or kidney

1/2cup cubed salt pork

1/4cup molasses

1/4teaspoon mustard

1/8teaspoon pepper

2tablespoons butter

Rinse beans in colander with cold water. Cover with cold water and soak 12 hours. Drain. Cover with salted, boiling water. Simmer slowly 1 1/2 hours. Drain. Put in greased baking dish or bean pot with salt pork scattered in. Mix molasses, mustard, pepper and 2 cups hot water. Add to beans. Dot with butter. Cover and bake in moderate over (350 degrees) until beans are soft, about 3 hours. Uncover last 30 minutes of cooking to brown beans. Serves 6.

HOW TO ORDER

Order Hugh Earnhart’s “Eat Like a Thresherman: Recipes of a Farming Generation” by contacting the author at 330-757-4727 or emailing gowie55@aol.com. Send checks or money orders to Hugh G. Earnhart, 2935 Red Maple Lane, Poland, 44514. If ordering through mail, indicate the number of copies needed, and name and address details. Cost is $11.95 with $2.75 shipping and handling.