Sunday, November 15, 2009

My New Job

Hello from the Collard Patch. I stopped by to tell you about my new job. It's exciting!

My official title is Examiner. To be more specific, I am the Shreveport Christian Books Examiner. I've been having fun with this new assignment. I write reviews of the books I'm enjoying reading, and I interview authors. Also I talk about the skill of writing.

Please go over to Shreveport Christian Books Examiner and take a look.

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Saturday, November 14, 2009

How Not to Lose Your Mind Eating Venison

The following article appeared in THE BANNER of Bernice November 12, 2009:
My nephew, Jameson, gave me this recipe to include in FLAVORED WITH LOVE, a book of recipes by my family members and stories about and by the cooks. Y'all will love this:

Mustard Fried Venison

Venison (ham pieces or loin)
Plain mustard
Onion
Soy sauce
Garlic salt
Self-rising flour

Trim and slice venison into 1/4" to 1/2" pieces. If using ham pieces it's a good idea to tenderize (beat) the venison. Also cubed venison works real well. Place meat in bowl.

Mix in mustard, large chopped onion, a couple splashes of soy sauce, a few dashes of garlic salt. Make sure all meat has some mustard on it. Let marinate as long as possible in fridge. Overnight or all day is fine.

Place flour in a paper sack, mixing in salt and pepper freely. Dredge venison pieces through flour mixture and drop into hot cooking oil.

Plain mustard is prepared yellow mustard. Heed the following warning.
Jameson's Note. At the bottom of the recipe he wrote: This is one of my favorites. You can tell it's a guy recipe as the minutia are missing–you just go by feel. It was given to me a long time ago by a friend, Eddie, of South Carolina. My copy is dog-eared. Eddie is one of the best deer hunters I've seen. He's one of those types that spend days in the woods prior to opening day scoping out a big buck. He is also a bit crazy.

Warning. He also wrote: :Do not put a piece of this on top of your head or your tongue will beat your brains out trying to get to it!

More about Jameson: As a youth, Jameson learned to hunt and fish on his grandparents' farms in Mississippi. As an adult, he has traveled extensively to hunt and has gathered game recipes and hunting stories along the way.

He claims: Once I was hunting elk in an aspen forest in Colorado and confronted a grizzly. I jumped up to catch a limb ten feet over my head. I missed, but luckily caught it on the way down.

For Louisiana Readers Only: Don't bother to read my observations about this recipe if you are from South Carolina or Georgia. Everybody in Louisiana knows that most recipes (including cakes, cookies , and brownies) need a little shake of cayenne pepper. An addition of our favorite spice could enhance this recipe. Cayenne pepper opens the palate so you can appreciate all the flavors. Sometimes when we put too much, it opens the eaters' whole heads up. Noses drip, eyes water, mouths drool, ears smoke, and scalps bead sweat. That way we know we've overdone it.

One more suggestion: If you cannot get a deer this year, try this recipe with pork chops. Y'all have a good time hunting!

Mary Lou Cheatham
Email: MaryLCheatham@gmail.com
THE COLLARD PATCH
http://collardpatch.blogspot.com
http://www.collardlovers.com
FLAVORED WITH LOVE
http://www.flavoredwithlove.com
DO YOU KNOW HOW GOD LOVES YOU?
http://www.DoYouKnowHowGodLovesYou.com


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Wednesday, November 04, 2009

Eating Venison During Poor Economic Times

The following article appeared in THE BANNER of Bernice, LA, November 5, 2009:

Eating venison is a solution to having a bountiful meat supply during this time of down-turned economy.

A friend of ours is preparing for a bumper crop of deer meat this year. He has planted his deer salad. The other day he went to the store and bought his supply of deer corn. He wanted the sacks to say, “Go, Razorbacks,” but all he could find was in yellow and purple bags honoring LSU. He had no choice but to buy it, and since it was fifty cents cheaper per bag if he bought a ton, he bought a ton.

Having purchased more corn than he could possibly use, he arrived the next morning at the local coffee club with a plan. Being a frugal man … okay a penny-pinching Scrooge … he offered to sell some of it to his deer-hunting, coffee-drinking, yarn-spinning buddies. Not above making a tidy profit off his friends, he proudly announced a special offer: fifty cents a bag more than he had paid at the ton rate. One of them told him, “_____, you can buy deer corn down the road at the convenience store at fifty cents per bag less than you are asking.”

It was particularly embarrassing when it came out that he had bought a ton to get the same price he could have gotten at the local convenience store while buying it one bag at a time. To put it mildly, he was perturbed! What came out of his mouth next cannot be reported here.

He decided to make good use of the corn. At his stand he has the fattest, best fed deer in north Louisiana and south Arkansas. The deer that eat at his place are so fat he doesn't need to use his gun. He can just go out and run them down. Is catching deer on foot included in the primitive weapon season? Any way, our friend could be considered a primitive weapon. Like us, he's definitely an antique.
His wife told me, “At $450 .00 a pound, this solution for stocking the deep freeze may not be so economical after all.”

A while back I was collecting recipes to place in my story cookbook, FLAVORED WITH LOVE, which is about my family and friends. Most of the people are real, and all the stories are. Bill, my deceased brother-in-law, gave me this easy recipe for venison:

Venison Hash

Cook 2 pounds venison in salted water until tender. Drain all but small amount of liquid. Add 1 chopped onion. Season to taste with seasoned salt. Cook until tender and liquid is absorbed.
Note: When I was a little girl, Bill cooked this hash dish with goat meat one time. Just in case y'all can't find a deer ….
.
Mary Lou Cheatham
Email: MaryLCheatham@gmail.com
THE COLLARD PATCH
http://collardpatch.blogspot.com
http://www.collardlovers.com
FLAVORED WITH LOVE
http://www.flavoredwithlove.com
DO YOU KNOW HOW GOD LOVES YOU?
http://www.DoYouKnowHowGodLovesYou.com


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Poinsettias

Last year I bought a beautiful large red poinsettia at Sam's. For an entire year I have managed to keep it alive. Today in early November I decided I needed to repot it and rebloom it. I wish I had read earlier the article I found today. It may not be too late to try. I'm going to pay attention to this paragraph from "Poinsettia Care in the Home" by Paul Ecke:

"The poinsettia is a photoperiodic plant, meaning that it sets bud and produces flowers as the Autumn nights lengthen. Poinsettias will naturally come into bloom during November or December, depending on the flowering response time of the individual cultivar. Timing to produce blooms for the Christmas holiday can be difficult outside of the controlled environment of a greenhouse. Stray light of any kind, such as from a street light or household lamps, could delay or entirely halt the re-flowering process."

www.ecke.com

It is wise to use what we have to improve our lives.

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Friday, April 24, 2009

Re-Green the Green

"Have you ever noticed how easy it is to grow stuff in Louisiana?" A friend observed. "If it falls on the ground in Louisiana it will just grow!" Grass grows here. We are in the middle of the grass-growing season. Another friend could not attend excercise class this morning because he had to stay home and mow his grass. Our back yard stays so wet from the sporadic rains that we cannot mow the grass. The crawfish and moles compete for space there. Then when it dries out, the sunshine makes the grass grow. Before the earth dries enough to mow the grass, the grass is waist high.

I read about somebody in the North who let her grass grow a little higher for Easter so her grandchildren could hunt eggs. That tactic wouldn't work here. Saturday before Easter the backyard grass was so high and thick that we would have lost not only the eggs but also the children.

All over the civilized world, especially in our dear nation, we are spending a fortune mowing grass. Think of all the money and resources spent on gasoline, electiricity, or human strength to cut the grass. My mother and father used to have me push a girl-powered mower. They called that kind of energy fuel "elbow grease."

Riding through the neighborhood, we noticed today that more and more people are tilling up large sections

I'm not sure how many people had victory gardens in WW II, but more and more people have them now. Growing garden is actually less work than mowing grass.

Wherever you live, it is possible to grow stuff. Don't forget to grow collard greens. Collard greens are almost perfect food. In the cool climates, they grow beautifully in the warm weather. In the warm climates, they grow best in the cool water. They are prettier than many of the plants that are considered ornamental. Also it's easy to grow onions, turnips, lettuce, carrots, and tomatoes.

Get your plants, garden seeds, gloves, and spades here:
http://www.1newmall.com/nh

We have shared more of our thoughts about this practical way to improve the world in The Collard Patch.

Sunday, April 05, 2009

Picking and Fixing Collards

Paul Elliott is the co-author of The Collard Patch. He loves to pick collards, cut them up, cook them, and eat them. I wash them. Get your own collard-cooking manual to learn the best ways to fix collards.

ttp://www.youtube.com/watch?v=ON88q82BQq4

Saturday, April 04, 2009

Top Secret Green Beans Recipe -- 25 Servings

I overheard the recipe for church beans! And here I'm sharing it with you. This is top secret. I'm sharing this with you so you can make some outstanding beans the next time you have to carry a covered dish to a fellowship.

In addition to what I overheard, I suggest you add a teaspoon of garlic powder, a generous shake of red pepper, and two generous shakes of black pepper to the sugar and butter mix. (Only if you are a spicemouth.)

Preheat the oven to 350 degrees F.

Place 1/4 of a small bag of brown sugar and two sticks (1/2 pound!) of salted butter in a saucepan. Cover that with water, not too much. Heat that until the butter melts and the sugar dissolves, not too much.

Place an institutional-sized can of cut green beens in a big pan. (Don't drain them. You will have to be careful not to spill them on the way to church.) Pour the sugar and butter mix over the beans.

Cut a pound of bacon in pieces -- about 1-1 1/2 inches long. Spread the butter over the top.

Bake the beans 30 minutes or until they bubble and the bacon is cooked (not crsip).

Cover it and take it to church. You will have enough beans for 25 people. Don't even think about the number of calories or fat grams in this dish. Beans are health food, aren't they?

Tuesday, February 10, 2009

Collard Wraps

Make delicious wraps with collard greens!Paul Elliott, co-author of THE COLLARD PATCH, demonstrates his method of preparing wraps containing collard greens.


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Picking and Fixing Collards



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Collards fresh from the collard patch can be prepared hundreds of ways. THE COLLARD PATCH is full of delicious recipes and information to be read about collards and to read while the collards are growing and cooking. Farming and harvesting them is excellent exercise. To prepare them it is beneficial to remove the stems. Collard wraps and collard tortellini are two examples of unusual ways to eat collards. THE COLLARD PATCH is full of traditional and innovative ways to prepare collard greens.

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Saturday, January 10, 2009



Here I am with Louisiana Governor Bobby Jindal holding his copy of Do You Know How God Loves You?

Do You Know How God Loves You? is my new book of daily inspirational thoughts and devotionals.
This book provides help, reassurance, and hope for today's difficult circumstances. It is based on the Bible, and it is designed for daily personal reflection.

"If My people, which are called by My name, shall humble themselves, and pray, and seek My face, and turn from their wicked ways; then will I hear from heaven, and will forgive their sin, and will heal their land." (II Chronicles 7:14)

While this verse was a specific reference to the Israelites in their land, we can speak it for ourselves. When we become part of the body of Christ, we are His people and we are called by His name. We can go humbly before Him and seek His face.