late.
Using a skewer, poke holes in the cake top
Poke will be found during spring time.
Clean and wash your poke well.
Cook until tender; drain well and finish squeezing water out of poke.
Have salt bacon fried crispy brown.
Add poke to bacon grease.
Beat eggs when poke has fried about 10 minutes and add to mixture.
Fry 5 more minutes.
Get ready to enjoy!
Saute bacon until crisp, remove from drippings and set aside to drain.
Parboil poke greens and drain.
Add poke and soy sauce to hot bacon drippings.
Simmer, tightly covered, until poke is wilted.
Drop eggs individually on poke.
Cook, covered, until eggs are firm.
Using spatula, cut around each egg and place on warm plates.
Crumble bacon pieces over eggs and serve.
Serves 2.
Boil poke in a large pot with
Clean poke stalks from poke salate.
Slice in small round pieces.
Dip pieces in flour, meal mixture.
Heat oil in skillet. Fry poke stalks until good and brown.
Drain all grease off.
Eat and enjoy.
Tastes like fried okra.
Wash the poke salad good and cook until tender.
Drain well. Add cooked sauce to poke salad.
Eggs can be added to cooked poke salad.
A thin white sauce can be used.
To prepare the Spicy Salmon Poke:
In a medium, whisk
0 minutes.
For the Poke Filling:
In a small
Cook poke 5 minutes in the 1 cup of water. Drain. Beat the egg.
Dip poke in the egg and roll in the meal. Fry in the bacon grease until brown.
Simmer in water enough young poke weed for 4 people.
Make a white sauce by melting butter in saucepan.
Stir in flour and stirring slowly, add milk.
Season to taste with salt and pepper. Add diced green pepper.
Bring to a simmer.
Spread a base of poke weed over bottom of well greased casserole.
Cover with white sauce, then with sliced egg.
Repeat until all the ingredients are used.
Top with buttered bread crumbs.
Bake at 325\u00b0 for 1/2 hour.
Wash tender poke.
Add to boiling water.
Boil until wilted. Drain poke.
Add vinegar, salt and sugar.
Cook until done or soft. Put in jars and seal.
Use only the new tender leaves of the poke salad plant.
Pick and wash greens.
Put in a large pot and cover with water.
Bring to a boil.
Boil a short time; drain and wash greens.
Repeat 2 more times.
Then put greens in fresh water and cook until 1/3 done.
Cook chopped green onions in bacon grease until transparent; add drained poke salad greens and some cooked bacon bits.
Season to taste with salt and pepper and let simmer in small amount of bacon grease for a few minutes.
ntil drizzle is smooth.
Poke holes into cake using the
Trim and wash poke salad.
Cook for 1 hour in lots of water. Drain and wash.
It should be real tender.
Add other ingredients and simmer in a skillet for 20 minutes with just enough water to keep from sticking.
Wash poke greens thoroughly.
Place in pan, add water and bring to a boil.
Add soda.
Then drain off soda water.
Add fresh hot water.
Bring back to boiling, lower flame and cook slowly for 20 minutes.
Drain and place in skillet with drained spinach and oil. Continue to cook and dip out excess water for a few minutes.
Stir eggs and add to greens and cook until eggs are cooked.
Gather poke salad (about 3/4 of a grocery bag full), wash at least 3 times, then place in large vessel and cover with water. Bring to a boil and
cook a few minutes; drain and repeat the process.
(Boiling and draining twice is very important!)
After draining the second time, place in a large skillet with bacon grease, water and salt. Cook 30 to 40 minutes over low heat. Boiled eggs and/or green onions may be added, if desired.
Wash poke sallet real good.
Put in a large kettle.
Add hog jowl and salt and cook until sallet is tender.
If you like, fry the sallet in meat grease.
Serve with deviled eggs and cornbread.
Find poke salad in woods or on fence rows; get leaves.
Take home and wash.
Put leaves in water.
Cook awhile.
Pour water off. Add fresh water.
Boil until tender.
Add oil, about 1/4 to 1/2 cup.
Salt and pepper to taste.
Some people put eggs in it.
Cut young and tender green poke sallet leaves in spring of year.
Parboil until tender.
Drain in colander and rinse twice with cold water.
Fry several strips of bacon and remove from frypan to drain.
Chop medium onion and saute in bacon grease. Add greens and stir until heated throughout.
Salt to taste. Slice 2 or 3 hard-boiled eggs on top of greens in serving dish.
Wash greens carefully several times.
Cook in handful of salt until tender.
Drain and rinse several times.
Put 2 cups in skillet with some bacon grease and cook until all water is out. Add salt.
Add beaten egg and scramble in poke.