Wilted Lettuce

Fry 1/4 lb of bacon so that it is evenly brown; crisp ... remove from skillet, crumble and save. In these days of hogs being bred for producing "the other white meat", the amount of drippings you'll get is anybody's guess ... some hogs are just greasier than others so you may find you need a little more ... or less, depending.

To the hot bacon grease in skillet, add, stirring over low-medium heat until the mixture is evenly hot ... reduce to low

2 tablespoons red wine vinegar,
1/2 fresh squeezed lemon (1 tbsp),
1 teaspoon sugar, and
1 teaspoon ground black pepper


It's all about the dressing ... while we don't actually measure, the drippings should be about 2/3 of the total mixture or 6-7 tablespoons. I suggest actually starting with 1/2 teaspoons of sugar and pepper ... taste test the dressing before mixing it with the lettuce, onions and radishes ... then adjust as needed to get the taste you like. It's a lot easier to add than to subtract!

Those are just the proportions ... that's a lot of lettuce if they're good heads ... and a lot of dressing too, probably enough for 5-6 if they like it, so adjust accordingly.

In a large bowl, combine

2 heads leaf lettuce; torn into small pieces,
3 radishes, chopped or thinly sliced, and
6 green onions with tops, thinly sliced


The lettuce, radishes and onions should be rinsed thouroghly and dried, and remember, they come in different sizes too ... it may make a little experimentation to find just the right blend for you and yours.

Add the dressing from the skillet and toss. The "dressing" is really good, but remember, it's a salad not a soup ... use just enough to thoroughly wilt the lettuce, not drown it!

Add the crumbled bacon and serve ... Enjoy!

Mama's Fried White Field Corn

Fresh young tender field corn that's loaded with milk is the key ... mash a kernel and if it don't squirt, get some different corn! If the corn isn't as milky as desired, shame on somebody, but you can add some ... whole milk and maybe a little corn starch or meal, that is.

Varieties like "Trucker's Favorite White" are where it's at, methinks ... but I suppose that "Silver Queen" works for those who like it sweet. Actually, Mama always said the corn they got out of Mr. Whittaker's field was the best!

How many ears does it take? It all depends on the ears and who's doing the eating, but two ears per person has most always worked for us.

Shuck the corn, removing the silks and cutting away any areas damaged by worms ... always save the worms for fishing, or for added flavor and then ... slice away the very top of the kernels with a sharp knife; just enough to give access to the good stuff ... and a second time, a bit deeper. Scrape the cob well, removing all the juice and milk ... placing those ingredients in a large bowl.

Mix well!

That accomplished, it's a walk in the park ... or to the store if you don't have a well seasoned cast iron skillet.

Heat your grease in the skillet ... how much is a matter of taste, as is your choice of bacon, fatback or streak-o-lean, but about one tablespoon per three ears works well for me. If you freshly fry bacon to get your grease, I suggest saving it for some wilted lettuce ...

Add in the corn, water, and a pinch of salt ... bring to a boil, simmer, stirring often, if not constantly, and adding water as needed to maintain the desired consistency. It should cook down and thicken in roughly 20-30 minutes.

What you're after is ... thick, and on the pasty, creamy side. Not to worry, it'll happen, ... the starch from the corn's milk will do that for you ... that's just to let you know when it's ready. The fresher the corn, the less water you'll need ... try just covering the corn with water or using 1/2 cup at the start, and adjust as necessary.

Season with salt, lots of freshly ground black pepper, and maybe a little butter ... it's really a matter of taste.

It's good as is ... but, spicing it up at the dinner table with green hot peppers makes it even better! And if you fry up the hog pieces to get your grease, serve them too!

Fried corn, cornbread, buttermilk, wilted lettuce and maybe some blackberry cobbler ... Goodness!

Make room in your freezer ...

The season for good, tender young ears of field corn is short for most of us ... too short, if you like good fried corn. Luckily, corn freezes rather well, especially if you blanch it first.

Another approach, especially if you have somebody to do all that front end work, is to cook it up as usual, until it starts to thicken ... freeze that! Defrost when ready to eat, put it in the skillet and resume where you left off!

HotWater Cornbread goes great ... Mix twice as much boiling water as cornmeal ... 1/2 teaspoon salt and 1 tablespoon bacon grease per 3 cups of water! Make pones ... cook at 460 for 15 minutes or until brown.