3 cups milk
4 teaspoons salt
4 tablespoons corn meal
2 teaspoons ginger
1/3 cup molasses
2 teaspoons cinnamon
2 cups sugar
1 cup milk
1 egg, beaten
Butter, size of a walnut

Scald milk.

Mix together meal and molasses and stir into hot milk. Cook until it thickens, stirring constantly. Remove from the heat, add sugar, egg, salt, ginger, and cinnamon. Mix thoroughly.

Pour into buttered baking dish and bake 2 hours at 300 degrees. Pour over it 1 cup of milk and continue baking for 2 hours.

Serve with cream or ice cream.

Source: lynnescountrykitchen

4 medium-sized acorn squash
16 teaspoons honey
8 tablespoons butter or margarine
Fresh ground pepper to season

Slice the squash in half crosswise and scoop out the pulp and seeds. Trim the bottoms, if necessary, so that the squash will stand hollow side up.

Place 2 teaspoons honey in the hollow of each squash, then add 1 tablespoon butter or margarine to each and a twist or two of fresh ground pepper.

Place squash in a large, shallow baking pan and bake, uncovered, in a moderate 350 degree oven for about 2-½ hours, or until the squash are tender.

Source: lynnescountrykitchen

8 strips bacon cut into small pieces
2 pounds cooked hominy
Salt and pepper to taste
3 scallions, coarsely chopped

Fry the bacon pieces in a large skillet until well browned and crisp. Add the hominy, salt and pepper and cook, stirring continuously for 6 to 7 minutes. Add scallions and continue cooking for an additional 5 minutes. Serve immediately.

Serves 6

Source: lynnescountrykitchen

2 pounds alligator tail meat
Juice of lemon
1 cup flour
½ teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
2 eggs, beaten
½ cup lard or butter

Cut tail into strips lengthwise, 4 x 2-inches wide. Sprinkle with lemon juice.

Mix flour, garlic powder, paprika, salt and pepper. Blot the alligator pieces, and dip into flour, then into beaten eggs. Let eggs drip off and dip into flour again.

Heat lard or butter in a large skillet and sauté the alligator pieces quickly. Do not overcook or they will be tough. Serve immediately.

VARIATION

Follow the above recipe and cook the alligator tail as directed. As soon as the meat is browned add 2 cups of water and ¼ cup fresh lemon juice to the skillet. Cover and simmer for 2 to 3 hours or until very tender.

Source: lynnescountrykitchen

2-½ pounds stew meat, cubed
1-½ quarts water, or more as needed
2 large onions, coarsely chopped
Salt and pepper to taste
2 to 3 pounds acorns (enough to make 1 cup of acorn meal)

Place meat into a pot with water and onions. Bring to a boil, reduce heat and simmer for 3 to 4 hours, or until meat is very tender. Add more water if necessary. There should be about 3 cups of broth when meat has been cooked. Add salt and pepper to taste, and keep the stew warm.

Shell the acorns and grind them in a food processor or blender into a very fine meal. With a slotted spoon remove the meat and onions from the pot and place in a glass bowl. Add the acorn meal and blend well. Bring the broth to a boil; pour it over the meat mixture and blend well. Adjust seasoning by adding more salt and pepper, if desired.

Serve immediately with Indian Fry Bread

Serves 6

Source: lynnescountrykitchen

Methods / Instructions
Wash, soak & cook the dried peas as indicated on the package. Retain
the cooking water.
Cook the potatoes & save the cooking water.
Measure the reserved cooking waters to 8 cups: add fresh water if
necessary. Pour into a soup pot. Crush the peas & beans with the
potatoes & add to the liquid, with the remaining ingredients. Simmer
slowly for 1 hour.