Mulligan Stew

 My Grandma Casey was an old time farm wife and used to making do.  She was an incredible cook and could take a little bit of nothing and turn it into a feast.  Two things she made like this were in incredible were macaroni and tomatoes (I have that recipe elsewhere on this blog) and something she called Mulligan Stew, both were heavenly served with hot cornbread.  The Mulligan stew as I remember it, was made at the end of the summer garden and included tomatoes, cabbage, onion and green peppers.  The cabbage, onion and peppers were fried /browned in some bacon grease, then tomatoes were added and all simmered until tender.  I still make this every so often, with a pan of cornbread and remember those family dinners at Grandma’s and all the love we had with each bite.  

If you want to try making this, feel free to adapt the ingredients and amounts.  There really isn’t a set recipe, as it was made with what was on hand.  If you want a bit of heat, add a couple chopped hot peppers or some crushed red pepper.  

1 small head of cabbage, cleaned, cored and chopped

1 large onion, peeled and chopped

1-2 green peppers, cored and chopped

about a quart of peeled and diced tomatoes 

¼ cup or so of bacon grease or oil

Heat the bacon grease in a large pot and then brown the cabbage, onion and green peppers.  When nicely browned, add the tomatoes with their juice and simmer until everything is tender, adding water as needed to prevent sticking.   If you want to use the crushed red pepper, add when add the tomatoes.  Serve up with lots of cornbread.  Hot sauce on the side if you like more heat!

Homemade Caramel Corn with Sorghum

 When I was a small kid in southeast Missouri, we would sometimes go trick or treating out in the country around Fairdealing.  My Grandma's both lived there.   I loved going to the the houses in the country, because back then we would often get homemade treats like cookies or popcorn balls.  The popcorn balls were made pretty much like this caramel corn was, with sorghum, and I always loved the taste of sorghum.   This is pretty much the same thing, except it isn't made into balls, although you could easily do that.   When the corn comes out of the oven, allow to sit until cool enough to handle, then with lightly buttered hands, form it into balls.   

Homemade Caramel Corn

11/4 cup of unpopped popcorn, popped (about 12 cups or so)

1  cup butter

1 cup sorghum or molasses or corn syrup

1 cup brown sugar 

1 cup white sugar

1 tsp vanilla

1 tsp salt

1/4 cup water

Preheat your oven to 250 degrees.

Put the popped corn in a very large bowl and set aside.

In a 2 quart saucepan melt the butter, then add the sorghum, water, sugars and salt. Bring the pan to a full boil,  stirring until the sugars are all melted and the butter is completely incorporated. Boil about 1 minute. 

Add the vanilla and stir well.   Pour the caramel

over the popped corn and mix very well.

Place the caramel corn into very large deep roaster or divided between two 9x13 inch

cake pans. Place the pan or pans in the oven and bake for an hour, stirring the corn

every 15-20 minutes. At the end of the hour allow to cool completely, then break

up into pieces and store in airtight containers.