22 April 2010

The Southern Plantations Cook

The Southern Plantations Cook features recipes from shooting plantations all around the South. For those of you who don't kill your own food, a shooting plantation is like a bed and breakfast with ammo. You go there to stay surrounded by old world charm and in the morning you go out into the fields and hunt things...deer, quail, boar, turkey, whatever might be roaming in the woods. Then you bring your catch back to the plantation and they cook it up with tasty side dishes.

This is not everyone's cup of tea, but I am sure there is a Motel-6 down the road if you are uninclined. The Southern Plantations Cook has a large number of quail recipes and I thing quail is often overlooked bird. The good news about quail is that most anyone can find them frozen in larger grocery stores eliminating the need trudge around in the filed to shoot them.

As for Southern side dishes, well The Southern Plantations Cook has a couple that are truly unique. Recently I heard two well known cooks discuss their favorite casseroles tucked inside Southern church cookbooks. This is definitely a one for the church social.

Hot Pineapple Casserole

1 large can crushed pineapple in natural juices
1/2 cup butter, melted
4 slices bread, torn in bite sized pieces
2/3 cup sugar
3 eggs, lightly beaten
1 tablespoon four

Spread pineapple in a grease casserole dish. Top with butter and bread pieces. Mix to combine. Add sugar, eggs and flour and mix again.

Bake, uncovered, in a preheated 350 degree oven for 30 to 40 minutes. Do not brown.

You have come this far, don't shy away now. The more I read this recipe, the more I believed that would be quite improved by using ACTUAL pineapple. Again, in a large grocery store, one can find fresh pineapple all dressed and ready to go. Turn those bread slices into a nice crumb and Hot Pineapple Casserole is a fine accompaniment to almost any fowl.

And, I'll bet no one you know has made this for guest. Go ahead, you know you want to.

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