Tuesday, April 18, 2017
John Carrick Cooper (1886-1969) More Recipes
I enjoyed Easter Sunday with my dad's sister. She brought with her copies of two more of Pop's family traditional recipes the family in New York grew up with....us west coast Coopers have not yet tried these.
Pop Cooper’s Turkey Stuffing
Wash liver, heart and gizzard of turkey. Boil in salted water until well done.
Toast 4 slices of stale bread. In a small bowl, chop bread into small pieces.
Chop two stalks of celery plus the leaves. Chop a medium onion. Mix parsley. Mix thyme, sage and poultry seasoning to taste.
Slice in small pieces of two slices of bacon. While bacon is cooking, chop up heart, liver and gizzard. Add to bacon and cook together until brown in color.
Add to bread mixture. Lightly beat one egg in a cup of sherry wine and add to bread mixture.
This stuffing will not be soggy. Wash cavity of bird, dry and grease with bacon drippings and well salted.
Pop Cooper’s German Potato Salad
5 small potatoes
2 strips of bacon, diced
1 chopped medium onion
Cook bacon and potatoes separately.
When potatoes are done, peel, chop and mix well with onions.
Add 2 tablespoons of vinegar to bacon and then pour over potatoes and onions.
Add some parsley and season with salt and pepper to taste.