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Show f. v,r r, y f,.v V 1 " pa n ,8wfm,vi U t f v i f pv y" vw V V , f, , vt . t 1 1 i i 1 t Pago f IB North Edition Lakosido Roviow Wednesday, July 13, 1983 Rain or Shine Pot was another word for pan. lettuce, special sauce, mustard, ketch"New Wave referred either to up, on a toasted sesame seed bun, if you havent incorporated "Big Mac" returning ocean tides or a recent permanent. into your speaking vocabulary. was an irrigation Doesnt anyone remember when: Watergate Most women would rather be re- term. Burned-ou- t was what matches to as a No. 1 than a "10." "clovers, and ferred"Ms. "shovels, valentines. was short for manuscript. and sparklers did. A Glad Bag was a happy crone. What have they done to our lanClothes were clothes and "threads were something less. guage? I cant even go into a fast food "Flakey meant piecrust. f was a quick way to cut A PG rating was something you joint without one or more of my chilstraight-grainedren along to translate the menu. Gone got from your obstetrician. fabrics. are the days when you could ask for a Split was what hairends did if and canine were Dog you failed to use name-branhamburger and get one. Now you have synonyms. -- - You to say two all beef patties, pickles, shampoo. stepped on "grass. By Words Changed Rip-ofd Meanings Speed SHARON NAUTA STIILI Words! Remember the good old days, when you called an "ace" an ace, and if you meant "spade," thats exactly what you said? These days card playing kids deal in d , light-heade- d meant miles per hour, meant blond, and get- ting high was achieved by climbing a mountain. "Fall-ou- t was a symptom of male pattern baldness. Hard rock denoted something like granite. ERA meant a certain historical period. Gross most commonly referred to twelve dozen. The only things that were totally totally awesome were the 1980 presidential campaign promises. Traditional Style O'DCClSP CDQiJ ID i ' Southern Cooking Different but Tasty By CHERYL ARCHIBALD Rivltw Correspondent Weve all heard talk about Southern cooking, but few people can really conjure up in their Western minds a true picture of what Southern cooking is. Phil Harris sang in the Forties of black-eye- d peas and other Southern foods in Thats What I Like About the South and everyone knows about Colonel Sanders. Having married a Southerner from Tuscaloosa, Ala., and ex- Southern cooking perienced first-han- and after trying to learn how to cook it, I can say that although the dishes are delicious, I will probably never be able to prepare them the way the people from the South do. Everything is different. If you like your green beans fresh, you are on your way, but if you cook them slightly and add a bit of salt and butter, you are way off. d the beans are really good. When you think of peas, you picture those little green, round things, right? I was naive, too, until my mother-in-laopened her. kitchen drawer and there in little plastic bags with twisted ends were legumes of all de- -' scription. And most of them were peas! I The black-lyepeas looked peas just like the purple-hul- l and the field peas resembled the black-eye- s which, incidentally, are shaped like beans. Several types of beans in the drawer looked like peas. She named the different types for me, bui I forgot them all. You just have to be raised with it, I concluded. One thing should never be mistaken the legumes, whatever they are called, are the mainstay of the w d Southern diet much like potatoes are in the West, and most of, them are very tasty. Every spring home gardens in the South are reseeded with that gardeners favorite type of beans. Or peas. Cornbread in the South is as different, from the type I grew up with as biscuits are different from cake. White cornmeal is used instead of yellow, bacon grease is used instead of butter, and buttermilk replaces milk. No sugar is added, and an iron skillet replaces the square baking pan thats used here. The cornbread forms a crispy crust on the bottom, which when turned out of the pan ends up on top. When juice from the peas is poured over the cornbread, it is ' out of this world. ' ' Okra is more common in the South than broccoli. If you are not familiar with okra, you may recall seeing the little round balls from it floating in your bowl of chicken gumbo. Actually, it is much different than that.' Southern style okra is sliced and dipped into cornmeal and fried in oU in a skillet. No bne could talk about Southern cuisine without mentioning grits. Grits are mushy and gritty when cooked and just plain gritty when uncooked. Coming from corn, the grits are served every time eggs are served for breakfast like hashbrowns are . here. It is very interesting to travel eastward and south, stopping for breakfast in restaurants. Hashbrowns are served with eggs until you reach Oklahoma and, halfway through the state somewhere, things change and you are served grits the rest of the way to Georgia. Grits are boiled like but they are served on your plate with butter, salt and pepper, and never with milk and sugar in a bowl. i Catfish is very popular in the CCCD CDOXlfep0D ' T GAVE:C3!I catfish are plentiful. All you can eat catfish restaurants are common. Not being considered trash fish, they are scaled, dipped in egg batter, then in cornmeal and are deep fried. Catfish is never served without which are little deep-frieballs of cornmeal batter hush-puppie- s, d with chopped onions added. Supper in the South is accom-panie- d by. year-roun- d sweetened iced tea. It is made n or gallon, deby the on the size of the crowd pending half-gallo- for dinner, sweetened with sugar,1 and then poured into glasses packed with ice. If you want to have something else to drink, okay, but you will have to speak up. Most Southerners are so used to drinking tea that they may forget to ask. Following are some Southern-styl- e recipes you might want to try: Southern green beans are cooked with onions, crumbled bacon, and bacon grease for at least an. hour. Thats not what nutritionists would recommend, but theyd have to admit that tfcoo Country Fried Steak pounds round steak 2 tablespoons flour 3 tablespoons oil Vi onion Vi 3 teaspoons boullion (or 3 cubes) 2 cups water Seasoning salt Cut steak into several pieces, dip in flour and set aside. Heat in large frying pan and oil brown the onions. Brown meat on both sides. Remove meat from pan and set aside. Pour water and boullion into pan drippings stirring until mixture thickens. Add seasoning salt to taste. Return meat to gravy and simmer for an hour and a half. Fried Okra 2 1 1 pounds of fresh okra cup white cornmeal teaspoon salt cup oil slices. Cuk okra into Heat oil in large heavy skillet. Pour cornmeal and salt into a bag. Add okra and shake. Fry coated okra in the skillet, turning over once or twice until golden brown. Drain excess oil by placing okra on paper towel before serving. Vi 18-inc- h Lcmd-O-Fro- st 7cz:iU7 c:nr. ; 29 OFF 69 eft r-- m a w Peat Black-Eye- d pound fresh black-eye(or frozen) Vz onion Vi teaspoon salt Vi pound bacon Water to cover peas 1 peas dl L mw i 17 ex. Dankty Kena " CZZ2CIL In large, pot, cook bacon until almost crisp. Slice onion into the bacon and brown it. Add peas to the bacon, bacon grease and onions. Add water to cover peas. Add 1 teaspoon salt, f Cook for one hour at medium heat. . 18 Pack C.O.W i ;K 4 ox. Sea Crxtxe :7 A07:::cz: " Frsxen - . Wlnwt 3 r t Skillet Cornbread Vi cup bacon grease 1 cup white cornmeal 1 cup flour 1 teaspoon salt 2 teaspoons baking powder egg . Heat bacon grease in 1 . 10-in- iron skillet until it almost smokes. Stir cornmeal, baking soda, salt and flour together until well blended. Add buttermilk and egg and stir well, Add hot bacon grease to cornmeal mixture, stir well and pour back into hot skillet. Cook at 425 degrees until medium brown on top. Let stand for five minutes, turn upside down on serving plate and slice. Nalleys 22 oz. HAMXVXSE3 ar cu:u;.:::n CUPS Croamod Potato 5 large or 7 small new potatoes (red) cup milk cup butter or margarine Salt to taste Peel and quarter potatoes and boil in enough salted water to cover. When they fall apart when stuck with a fork, drain off half the water, and add milk, butter, and salt. Stir potatoes, for but dont mash. South because there are so about 10 or 15 minutes on many freshwater rivers and the medium heat. 1 Vz cream-of-Whaa- t, . : VUytsn Cr:) V tw i c.m.-I- O p.n.Cbrci ad rr.ic:3 c:r:2Tiv3?juLYiC;:j:iY ki:i Re-war- m 4 8 y a ' |