Kentucky Cooks
Mom's favorites
by: Linda Allison-Lewis
 Many of my mother’s recipes and those handed down by my grandmother remain among my favorites today. There was always a wonderful aroma coming from their kitchens and I incorporate many of their dishes into my cooking today, just as I am sure you do with your own family recipes. The pound cake was dense, golden, and one of their best desserts.
Celebrate May with a wonderful meal just like Mom used to make. And don’t forget to invite her over for dinner if you are so fortunate.
CREAM CHEESE POUND CAKE
3/4 cup butter
1 (8-oz.) pkg. cream cheese
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla
2 cups flour
1-1/2 teaspoons baking powder
Preheat oven to 350°. Grease and flour 2 deep 6-inch spring-form pans or one large tube or Bundt pan. I use the small pans so I can freeze one for later use. Cream together with mixer the butter, cream cheese, and sugar until light in color and very fluffy. Add remaining ingredients and beat until smooth. If using small pans, divide batter evenly between prepared pans. Bake 1 hour or until cake tester inserted in middle comes out clean. Top of cake should be golden brown and will have some cracks. Cool cake 10 minutes in pan, then turn out onto cake rack. Cool completely before slicing. Top slices with fresh fruit. Serves 10-12.
POT OF GREENS
1 lb. fresh kale greens
1 lb. fresh turnip greens
1 lb. fresh collard greens
2 cups country ham pieces
2 quarts water
Salt and pepper to taste
1/2 teaspoon crushed red peppers
Soak and wash greens and tear pieces from stems. Discard stems. Place greens, ham pieces, and water in large Dutch oven and bring to a boil. Reduce heat to a simmer and add crushed red peppers. Cook over low heat until desired tenderness, approximately 20-30 minutes. Add salt and pepper to taste. Serves 6-8.
FRIED CORNMEAL MUSH
1 teaspoon salt
3 cups water
2/3 cup white cornmeal
All-purpose flour for dredging
Vegetable oil for frying
Melted butter
Maple syrup
Add salt to 3 cups water and bring to a boil in heavy saucepan over medium heat. After water begins to boil, sprinkle cornmeal into water, stirring occasionally. When mixture becomes thick, reduce heat and cook 30-40 minutes longer, stirring occasionally. Remove from heat and pour into greased loaf pan. Smooth the surface with spatula. After mixture cools, cover with plastic wrap and refrigerate several hours or overnight until very firm. Slice 3/4-inch thick and dredge slices in flour. Brown in skillet in hot oil and serve with melted butter and maple syrup.
Linda Allison-Lewis writes from her home in Bullitt County. She is the author of Kentucky's Best-Fifty Years of Great Recipes. Send letters, recipes, or requests to Kentucky Cooks, Linda Allison-Lewis, P. O. Box 40, Hillview, KY 40129.
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