Smoky Mountain School of Cooking

Chicken & Dumplings

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Chicken and dumplings are true comfort food. It’s a dish that’s not confined to Appalachia, but the Appalachian version of this recipe has dumplings that are often called “slicks” which are more like thick noodles than balls of dough. This is a temporary test recipe taken from a website. Not to be used as is. […]

Killed Lettuce

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The first vegetables to show up after a long winter in Appalachia are wild greens like lettuces. And one of the traditional ways to serve the greens are in a wilted, or “killed,” salad. Cook some bacon, pour the warm bacon grease over the lettuce, top with the bacon and maybe an egg for comfort […]

Pork & Noodles

Pork & Noodles

Appalachian cooking is simple cooking, and it doesn’t get much simpler than this one pot meal that will feed a crowd for little cost. 1 Pork roast (loin or Boston)Au ju (or bouillon)1 Package noodles This is temporary filler text just for design purposes. There may be, or there may not be recipes on this […]

Tomato Pie

tomato pie slice on plate

A wonderful summer dish! (or anytime you can get fresh tomatoes). We like to make it in a cast iron skillet, but any heavy baking dish will do. 2 large tomatoesSalt Slice tomatoes and lay on paper towel. Sprinkle with salt (to help remove moisture) and let sit for 10-15 minutes. Dab with more paper […]