What Do You Know About Country Ham?
By Phil Sparks... Before the age of refrigeration, the local butchers sold fresh-cut pork only from freshly slaughtered hogs. Consumers had to buy, cook, and eat the pork right away. That system was okay in the city, but in the country, a single family often had to make a couple of hogs last all year. The pork had to be preserved, and the only way to preserve it was to “cure” it with salt. People have been curing pork for centuries, and no single cut has demanded as much loving attention as the cured ham, the right or left hindquarter of a hog. Continue reading
Coconut YumYums
By Susie Coleman... The most delicate of coconut macaroons. Easy-easy-easy to make. It's the most delicious coconut cookie I've ever eaten. Makes 3 dozen 2" cookies. They melt in your mouth. Continue reading
No-Bake Chocolate Oatmeal Cookies
By Susie Coleman... The ultimate in chocolate chewy. Kind of like oatmeal-peanut-butter-fudge. SO awesomely good. My sister gave me this recipe 40 years ago. I make it every Christmas. Continue reading
Butterhorns
By Susie Coleman...The world's most delightful Christmas Cookie. Always the favorite on the cookie tray. Light and flaky. Cinnamon-y. Yummy. Make plenty. Continue reading
BOO! Pumpkin Pound Cake Surprise
By Susie Coleman... Pumpkin is definitely the shooting star of October. These large meaty treats of orange flesh are only sweetened by the cooler temperatures. In addition to the the larger, colorful pumpkins used for jack-o’-lanterns, there are numerous varieties of pumpkins grown for their fine flavor and texture. Visit a produce stand to find these delicious compact types if you’d like to take advantage of the Fall season to cook with fresh pumpkin. Continue reading
Art Beyond The Canvas
Dancing Noodle Magazine celebrates the creative work of writers, photographers, artists and artisans in Middle Tennessee. Our ever-expanding publication is dedicated to seeking out unusual, often overlooked forms of art and bringing their deserving creators into the spotlight. Contributors vary from month to month, offering discovery and opinion from a fresh point of view.
