Tour of Fifty States: West Virginia's meal

This week’s meal was from West Virginia.  When I think of the state, I think of mountains and coal mines.  In fact, our lunch is Pepperoni Rolls -- they originated as a lunch option for the coal miners of north-central West Virginia in the first half of the 20th century.  Pepperoni rolls do not need to be refrigerated for storage and could readily be packed for lunch by miners. Pepperoni and other Italian foods became popular in north-central West Virginia in the early 20th century, when the booming mines and railroads attracted many immigrants from Italy. 

Our dinner is one of my favorite meals that I’ve had many, many times over the years.  It’s inexpensive, goes far, and fills you up.  YUM I love me some beans ‘n’ cornbread! 

The origin of our dessert, Chess Pie, may have come from the term "pie chest", another name for a pie safe.  Another theory is that when asked what was for dessert, the wife would say “just pie” and the name shifted over the years to “Chess Pie.”

“Take me home, country roads, to the place I belong, West Virginia, mountain Mama, take me home, down country roads…” – John Denver

Menu:  Pinto Beans and Cornbread, Pepperoni Rolls, Chess Pie

Outcome:   We had the Pepperoni Rolls for lunch and these were just the right size for a hot, quick bite.  We had some leftover red sauce that we spooned over our little mini calzones and we got to talking about other things we could stuff inside of biscuits – ham and cheese, chicken and rice, mushrooms and onions, etc.  (I think the last one would be wonderful smothered in brown gravy!)  

At dinner time, the kids were doubtful  -- “Just beans and cornbread???  And just what is a ham hock???  Oooookaaaay…”  Haha  -- then they took a bite of the creamy soft, pork-laden beans that were ladled over hot, crispy, buttery cornbread.  I think every one of them rolled their eyes at how GOOD it was!!!  They got seconds and thirds.  And yes, they said they’d love to have it again!  VICTORY.

We got busy playing Monopoly after dinner and kind of maybe forgot about dessert…but that’s okay, we had Chess Pie for breakfast!  It was super easy and fast to throw together, about as simple as you can get – but Bill said it’s the best pie he’s ever had.  Yay! 

Next up:  Bridget’s turn!  She chose Washington (state, not D.C.)!

 

Pinto beans and cornbread!

Pinto Beans and Cornbread 

a.k.a. "Soup Beans"

Prep time:  15 min.  Cook time:  3 ½ hr.

Ingredients

• 8 (15 oz.) cans pinto beans
• 2 onions, diced
• 2 Tbsp. Butter
• Black Pepper to taste
• 2 Ham hocks, outer skin scored with a sharp knife
• Water, as needed

 Directions

1. Sauté the onions in some butter until soft.
2. Add the cans of beans.  Rinse the cans out with a little water to get all the bean juice out and add the water to the pot.
3. Add the ham hocks.
4. Cook on medium/low heat until boiling, about 10 minutes.
5. Lower heat and simmer for several hours (3 at the least). Stir occasionally.  Add water if necessary, you want to have enough juice to pour over the cornbread.
6. Check on the ham hocks after 3 hours -- if they are falling apart, remove from pot. 
7. Allow to cool, then cut up the meat and return it to the pot. 
8. Stir and add pepper if necessary -- salt does not need to be added due to the salt in the canned beans.

Serve over fresh hot cornbread with diced raw onions, hot sauce, and pickle relish.

Have some Apple Butter on hand to spread on extra corn bread.

Serves 6.

 

Crock pot of yummy!

Pepperoni Rolls 

Prep time:  10 min.  Cook time:  12-15 min.

Ingredients

• 2 cans of 8 count Grand's Biscuits
• Shredded Cheese -- Colby, Monterey Jack, cheddar, or mozzarella
• Pizza sauce -- jarred, or use some leftover Marinara Sauce
• Pepperoni -- either sliced OR take a stick and cut it into 3 1/2" lengths, quartered

Directions

1. Roll each individual biscuit out flat.
2. Put a Tbsp. of pizza or marinara sauce in the middle of each biscuit.
3. Place a little cheese on top of the sauce.
4. Put several slices and/or chunks of pepperoni on top of that, then a little more cheese.
5. Fold the biscuit around the pepperoni and seal all the edges as best you can. This keeps the sauce from running all over while baking.
6. Brush the top of the unbaked roll with a little milk, to give it a nice brown color. You can also sprinkle a little parmesan cheese on top.

   

   Just before the oven

7. Bake in the oven for the time and temperature indicated on the can of biscuits, usually about 350-375 for 12-15 minutes. Check on them after 12 minutes and decide whether they are done based on how brown the biscuit looks.

Notes:

Avoid using too much sauce and to use as much pepperoni as you can while still easily sealing up the biscuit.

The worst things that can happen is that you'll overstuff and/or over bake and the ingredients will pop out the side, or you'll under bake and the dough will stay a little sticky inside. The first problem is hard to fix after the fact; the second isn't.

Serves 5-6

Pepperoni rolls

Chess Pie

 Prep time:  10 min.  Cook time:  50-55 min.

Ingredients

• ½ (15-oz.) package refrigerated piecrusts (one crust)
• 2 cups sugar
• 2 Tbsp. cornmeal
• 1 Tbsp. all-purpose flour
• ¼ tsp. salt
• ½ cup butter or margarine, melted
• ¼ cup milk
• 1 Tbsp. white vinegar
• ½ tsp. vanilla extract
• 4 large eggs, lightly beaten

Directions

1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
2. Line pastry with aluminum foil, and fill with pie weights or dried beans.  OR prick the crust all over with a fork. 
3. Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more minutes or until golden. Cool.
4. Stir together sugar and next 7 ingredients until blended. Add eggs, stirring well. Pour into piecrust.
5. Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.

   

   "Chess" Pie!