Subscribe Today
Pocahontas Times
  • News Sections
    • Local
    • Sports
    • A&E
  • Obituaries
  • Community
  • Magistrate News
    • Circuit Court News
  • Compass
  • Spiritual
    • Parabola
    • Transcendental Meditation
    • Diocese of Wheeling-Charleston
    • Southern Baptist
  • etimes
  • Classifieds
  • National News
  • State News
  • Pocahontas County Veterans
  • Contact Us
  • Login
Subscribe For $2.50/Month
No Result
View All Result
Pocahontas Times
  • News Sections
    • Local
    • Sports
    • A&E
  • Obituaries
  • Community
  • Magistrate News
    • Circuit Court News
  • Compass
  • Spiritual
    • Parabola
    • Transcendental Meditation
    • Diocese of Wheeling-Charleston
    • Southern Baptist
  • etimes
  • Classifieds
No Result
View All Result
Pocahontas Times
No Result
View All Result
  • National News
  • WV State News
  • VA State News
  • Contact Us
Home What's Cookin'? with Louise Barnisky

What’s Cookin’?

Share on FacebookShare on Twitter

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.

Previous Post

Fifty Years Ago

Next Post

Call for artisans to demonstrate

Join Our Newsletter

  • News Sections
  • Obituaries
  • Community
  • Magistrate News
  • Compass
  • Spiritual
  • etimes
  • Classifieds

© 2021 Mountain Media, LLC

No Result
View All Result
  • News
  • Fifty Years Ago in The Pocahontas Times
  • 75 Years Ago
  • 100 Years Ago
  • 125-Years-Ago
  • Pocahontas County Bicentennial ~ 1821 – 2021
  • A&E
  • Community
  • Compass
  • Education
  • etimes
  • Legal Notices
  • Obituaries
  • Columns
  • Preserving Pocahontas
  • Sports
  • Contact Us
  • My account
  • Subscribe to The Pocahontas Times

© 2021 Mountain Media, LLC

Forgot your password?

Lost your password? Please enter your email address. You will receive mail with link to set new password.

Back to login