recipe pages 91 & 92

MOE'S 'MELT IN YOUR MOUTH' HUCKLEBERRY HOTCAKES

2 eggs, unbeaten
2 c. buttermilk
1/4 c. butter
2 c. huckleberries (may substitute blueberries)

2 c. flour
1 1/4 tsp. baking soda
3/4 tsp. baking powder
1 tsp. salt

Sift together dry ingredients. Add remaining ingredients and stir lightly, to just
moisten dry ingredients. Mixture will be thick and lumpy. Drop by spoonfuls onto lightly greased hot griddle, spread with back of spoon. Turn cakes when top is bubbly and bottom is golden brown. Serve with link sausage and lots of maple syrup. Moe used to pour syrup over the cakes and sausage and drink a quart of icy cold milk.
Note: We camped at least once a month on the banks of Hungry Horse Reservoir. The boys would go pick huckleberries in the morning so I could make these fabulous hotcakes.
                                                                            Mare Sanford - Montana
                                                                                   In loving memory of
                                                                       Jack Clason "Moe" Sanford

RED & REDMAN'S GREAT SMOKIE MOUNTAIN SPOON

1 c. stone ground corn meal
2 c. cold chicken broth (I used canned)
2 tsp. salt

1 c. milk
2-3 eggs
2 T. fat (I used bacon drippings)

Mix meal, broth and salt. Boil 5 minutes, stirring constantly. Add milk, well beaten eggs, and fat. Mix well. Pour into well greased hot pan or baking dish. (I used a very old cast iron skillet). Bake 50 minutes at 375°. Serve from container. Serves 4.

Note: I made this every New Year's Day....and any other time they asked. Don't know if I'll ever make it again....
                                                                            Brenda Adkins - Florida
                                                                                   In loving memory of
                                                                               Rick and Jason Grubbs

LISA'S BUTTERMILK IRISH SODA BREAD

1/2 c. sugar
1 egg
1-1/2 c. buttermilk
1 c. raisins
1 T. caraway seed (or poppy seed)

2 -1/2 c. plain flour, sifted
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/4 c. softened butter or margarine

Sift together dry ingredients. Make a well in the middle and add the egg, beating well. Then add butter and buttermilk and mix till smooth. Stir in raisins and caraway seed. Pour into a greased and floured bread pan. Bake at 350° for 30 minutes till light brown and slightly cracked on top.

Note: Lisa began baking at a very young age and experimented with all kinds of bread and cake recipes. This recipe was light with very little sugar. After developing diabetes, she had to cut back on her sugar consumption. I still make this one, too.
                                                                               Faye E. Martin - Georgia
                                                                                       In loving memory of
                                                                                           Lisa Mewbourne

When the pain of change is greater than the pain itself, only then will a change be made.
                                                                                         Author unknown