carrots

Cooking Without Photos – Hobo Onion Steaks

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They say the Devil went down to Georgia. I don’t know that for sure because I’ve never been there. I do like traveling the states via recipes though and this week we travel over to Georgia.

When I picked up “Oooh Vidalia Onions”, I knew it was going to be great! Little did I realize how hard it would be to find Vidalia onions in March. I’m saving some of the recipes in this small but mighty cookbook for a time when Vidalia onions are in season. Shouldn’t be too long though.

I tried to find some info about Folsom Farms, but they don’t have a website. Google had a 4.8 ⭐️ review and that’s all I needed to know. I’d totally go and have dinner there sometime, website or not. Just sounds like they are too busy making good food to keep up with a website. Nothing wrong with that.

Folsom Farms is today in the city of Glennville, GA. Glennville was founded in 1857 after several land swaps between several people and originally named Philadelphia Cross Roads. The first building in town was a church/school.

It was in 1888 that a man by the name of Glenn Thompson cam to town and became the teacher at their school. Mr. Anderson advocated for a post office and filed the proper paperwork to do so. His request was granted by the Post Office Department and a name needed to be selected because Philadelphia was already taken. The towns people chose Glennville after Glenn Anderson and all of his hard work. And the rest, as they say, is history.

Onto the recipe!
This week I chose Hobo Onion Steaks. It’s about to be camping time and this is a great one to cook outdoors or indoors.

Couple of things:

  1. It says to cook them 40-50 minutes. I went with an hour and some of the potatoes were still not completely done. Not a huge deal.
  2. I used salt, pepper and Cavenders seasoning. You could really use 1000 different combinations.
  3. When we finished eating, our youngest said this would be great with some mushrooms. No lies detected! Next time for sure!
  4. This is also something that kids can easily make.
  5. I had to use regular yellow onions. Still tasted fine.

It tastes great and is super fast!

Cooking Without Photos – Chunky Ham And Vegetable Soup

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This week I have a borrowed cookbook from my pal. “Sharing Recipes: A Book Of Favorite Recipes Compiled By Nimrod Volunteer Fire Department Women’s Auxiliary”, belonged to her Grandma and now she uses it to make treasured recipes for her own family. I just love that❤️

The Nimrod community began around 1808. Fertile soil and the close proximity of the river helped to attract folks to the area. There are a couple of stories circulating regarding how Nimrod got its name. One of those stories states that Nimrod was a biblical name, chosen from the book of Genesis. Another claim is that Nimrod came from some settlers that were from Nimrod Hill, Tennessee. At any rate, Nimrod was named.

The Civil War ravaged the area and lots of things had to be rebuilt. There were no battles fought in the area, just guerrilla bands that caused trouble and destruction.

Once rebuilding was complete, the lumber industry thrived. Logs were floated down the Fourche river and the Fort Smith Lumber Company became one of the biggest employers in the county.

Production was helped immensely when the Wallace Bridge was completed in 1908. Today the bridge is on the National Historic Register and is one of only 3 surviving camelback truss bridges in our state. If y’all get a chance, make the drive. It’s just really neat and even more so that it’s right in our backyard.

With the decline of the timber industry, the community of Nimrod began to decrease also in population. Today, Nimrod is a small community with a heck of a story to tell. Jesse James is even reported to have made a stop there overnight.

On to the recipe!!

Soup! Yessssss! My fave recipes to try out. This time I was flipping thru and stopped at Chunky Ham And Vegetable Soup. I knew we had to try it out.

Couple things:

  1. Four cups of chicken broth was not enough liquid. I added a cup and a half of water. Just use your judgement.
  2. After it was done, I added salt. I also added some pepper. Don’t stub your toe on the pepper though. Sometimes cabbage is more spicy depending on the season.
  3. I thought…brown sugar…dumb! Y’all, just do it! Gah! How did I not know about this trick?!

Very tasty and such a good “warm me up” soup. Very brothy.