Whether its pig pickin’ cake, pecan pie or something more unusual like baked shad, we all have family recipes handed down from generation to generation. Some ingredients are safeguarded and only known by a few. But for those more willing to share their secret, the North Carolina Museum of History Associates is asking residents from the mountains to the coast to send in their unique family recipes for a soon to be published statewide cookbook. I spoke with Co-chairman Charles Silver about the project, and how they’re trying to document the culinary landscape of the Tarheel state by sharing personal stories and traditions behind treasured recipes.
To submit a recipe: http://www.ncmuseumassoc.com/events/event_cookbook.php
Recipe for Baked Shad Exquisite
Contributed by Ann Turlington, but originated from Jessie Potts Owens (deceased), Clinton, NC.
1-1/2 - 5 pounds shad fish
Pepperidge Farm stuffing
Salt and Pepper
Lemon Juice -2 to 3 Tablespoons
Sprinkle fish inside and out with salt and pepper and paprika. Prepare stuffing and put inside fish with lemon juice. Fold fish in greased aluminum foil - 3 thicknesses. Place foil wrapped fish on baking sheet. Bake at 250 degrees as follows:
2lbs. fish ... 5 1/2 hours
2 1/2 - 5 lbs fish .... 5 1/2 hours to 6 1/2
Slice in serving sizes, including stuffing.