Nancy McWhorter – For The Record
Have you ever been to an auction? My friend Betty Corbin and I use to attend one when I lived in Bridge City, Texas. It was fun for us. We were able to get some rare bargains at a low price. It makes the saying so true that “Someone’s trash is someone else’s treasure.” However, you must be very careful because you can get caught up in a bidding war and pay too much.
Belle Park Baptist Church in Haughton, Louisiana is the church my daughter and son-in-law, Carol and Herb Farley are members. A recent Sunday following their Church Service they had an old-fashioned auction to raise money for their youth. Following my Sunday school class, I made a quick trip to their church in time for the auction. The rule was no bid allowed less than $5.00. I told myself I was not going over that amount for a bid on any single item. I did have success with some of the transactions at that price.
One of the auction items was a 1987 third edition cookbook titled “Big Mama’s Old Black Pot Recipes” authored by Ethel Rayson Dixon of Shreveport, Louisiana. I really wanted that book but the bid went over my five dollar limit. You guessed it, my Carol bid until she won it and gave it to me. Now wasn’t that sweet and thoughtful of my Carol?
When I called and spoke with a charming lady, Charlene Johnson, with the Stokes Gabriel Inc. printing company for permission to use this KEEPER recipe in my column, I learned the book is so popular that there have been several more printings. There is also a #2 book with the same title with even more recipes. This is a quote taken from the Editor of the book and is so true: “This cookbook is brimming with page after page of nostalgia and recipes for good old-fashioned, calorie-ladened, country-style cooking.” If interested in acquiring one of these cookbooks you may call (318) 487- 9577 or write to Charlene Johnson, Stokes Gabriel, Inc., P.O. Box 12060, Alexandra, LA 71315.
CHICKEN LIVERS AND GIZZARDS
1 lb. chicken livers
1 lb. chicken gizzards
¼ tsp. garlic salt
½ tsp. salt
½ tsp. pepper
1 cup flour, divided
½ cooking oil
1 onion, chopped
½ green bell pepper, chopped
2 cups water
Season gizzards and liver with listed seasonings. (If preparing, I would substitute garlic powder for the garlic salt and add only a small amount of salt). Roll in ¾ cup flour and brown in hot fat. Remove meat and drain. Pour off all but 4 tablespoons fat. Add 4 tablespoons flour and stir until brown. Add onion and bell pepper to roux. Add the water and stir. Add livers and gizzards.
Simmer – 10 minutes
Serves 4 to 6
Personal Note: Although I do not care for chicken livers or gizzards, it is one of Carol’s favorite foods, even as a child. When she was about 3 years old, my husband was cutting a watermelon. I jokingly told him I wanted the heart; Carol piped up and told him that she wanted the liver. That memory still brings a smile to my face.