What’s Cookin’?

Ramp it up!
Ramp Potatoes
The Market Bulletin
WV Department of
Agriculture
5 large potatoes, peeled and sliced
2 Tbsp. bacon drippings
6 ramps, thinly sliced
5 slices cooked bacon, chopped
Salt and pepper to taste
Place potatoes in a large pot and cover with salted water.
Bring to a boil.
Reduce heat to medium-low and simmer until potatoes begin to soften, about 10 minutes.
Drain.
Heat bacon drippings in a large skillet over medium high heat; cook and stir potatoes in the hot drippings until golden brown, about 15 minutes.
Stir ramps and bacon in with the potatoes.
Season with salt and pepper.
Continue cooking until the ramps are soft, about 5 minutes.

Slow It Down
Crock Pot
Barbecued Chicken
6 each, skinless chicken legs and thighs
3/4 cup ketchup
1/2 cup orange juice
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 1/2 Tbsp. fresh parsley, minced
2 tsp. Worcestershire sauce
1 tsp. garlic salt
1/2 tsp. pepper
2 1/2 Tbsp. cornstarch
1/4 cup water
Place chicken in a 4-quart slow cooker.
In a small bowl, mix ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper.
Pour over chicken.
Cook, covered, on low for 5 to 6 hours, or until chicken is tender.
Remove chicken from cooker, set aside and keep warm.
Skim fat from cooking juices, and measure out two cups of cleared juices.
Pour into a small saucepan and bring to a boil.
In a small bowl, mix cornstarch and water until smooth and stir into cooking juices.
Bring to a boil again, cooking and stirring constantly until thickened.
Serve over chicken.