Recipes from the New Perry Hotel

I know many folks are heartbroken about the loss of the New Perry Hotel.  I have heard so many wonderful stories from people and it has been very sad to drive to work daily and see it disappear into the rubble more each day.  My company did the liquidation sale there about 6 or 7 years ago and it was so hot outside and a major event.  We were on 2 different news stations and you can still find the stories on youtube.  In memory, I am rerunning the article I wrote then.  Please enjoy!

Since we have been so busy working on the hotel sale this week, I don’t have a lot of time to research or even think of a topic to write about this week!  With that being said I decided to share a couple of recipes from Bobbe Nelson’s cookbook, Recipes from the New Perry Hotel.

Brunswick Stew

1 boiled hen cut up                             

½ cup Worcestershire sauce

2 cups canned corn                             

14-o.z catsup

1 cup butter beans, drained                

Salt to taste

½ cup canned green beans, drained    

Pepper to taste

2 cups broth, more if needed              

3 pounds lean pork

2 cups tomatoes

Boil hen and pork with seasonings until tender.  Chop meat.  Mix ingredients and simmer covered, cooking slowly about 1 hour.  It should be thick enough to eat with a fork.  Serves 8.

Peach Pan Pie

3 cups firm fresh peaches       

1 cup sugar

¼ cup water                            

½ cup butter

Pastry

Bring water and sugar to a boil for a few seconds (More sugar may be needed according to sweetness of peaches.)  Add peaches and simmer while making pastry.  Line sides of baking dish with pastry.  Lift out peaches and layer in dish.  Dot peaches with butter and sprinkle with flour.  Layer until peaches are used.  Cover top with pastry.  Make a slash in the center of the pastry.  Bake at 350 degrees for about 45 minutes.  Serves 8.