Run for the Recipes (and the Roses)

The 142nd running of the Kentucky Derby, is just scheduled for Saturday, May 7th.  Last year, saw American Pharoah take the win and go on to become a Triple Crown winner.  According to CNN, “American Pharoah, the betting favorite all week, won by one length, outracing Firing Line to the finish line in front of a record crowd at Churchill Downs in Louisville.” That big, bold and beautiful three-year old American Thoroughbred racehorse had “Triple Crown Winner” written all over him!

While, the eager equines capture my attention, I can’t dismiss the rich history that is the Kentucky Derby.  Where else in the world can you find an event that mixes grand traditions, celebrities and locals, fine millinery and a menu that is simply pure Kentucky?

Lined up at the starting gate, two regional recipe book finds:  Good Food Cookbook,  which I inherited from the much-loved and missed, Rosie Carmack and The Blue Grass Cookbook. On loan from the library, The Blue Grass Cookbook was so jam-packed with heritage recipes (and vintage photos), that I had to order a copy for my own library. Amazon Prime had a great price and I couldn’t pass it up!

For the 2016 Run for the Recipes (and Roses), Recipe Book Rescue will serve up both the high and low brow recipes of:  Hanky Panky, Kentucky Burgoo (Burgout, in this instance), closing out the meal with Derby Pie and a Mint Julep.

Hanky Panky

  • 1 lb ground beef
  • 1 t black pepper
  • 1 lb pork sausage
  • 1/2 t garlic salt
  • 1 lb Velveeta cheese
  • 1/2 t oregano
  • 1 loaf party rye bread

Cook meat and spices together. Drain excess fat.  Add diced cheese and stir until melted. Spread mixture on party rye bread. Bake on cookie sheet at 400-degrees, 10-12 minutes.

Recipe contributed to the Good Food Cookbook by Helen Pavey.

Kentucky Burgout

  • 6 squirrels
  • 6 birds
  • 1 1/2 gallons of water
  • 1 c of pearl barley
  • 1 quart of tomatoes
  • 1 quart of corn
  • 1 quart of oysters
  • 1 pint of sweet cream
  • 1 lb of butter
  • 2 T of flour
  • Season to taste

Boil the squirrels and bird in the water till tender and remove all the bones.  Add barley and vegetables and cook slowly for 1 hour. Ten minutes before serving add the oysters and cream with butter and flour rubbed together.  Season and serve hot.

Recipe contributed to The Blue Grass Cookbook by Mrs. Garrard of Bourbon County, Kentucky.

Derby Pie

  • 2 eggs
  • 1/2 c margarine
  • 1 c sugar
  • 1/2 c flour
  • 1 t vanilla
  • 6 oz chocolate chips
  • 6 oz nuts (pecans)
  • pie shell

Mix all ingredients, except the pie shell.  Pour into the shell and bake for 30 minutes at 350-degrees.

Recipe contributed to the Good Food Cookbook by Jessica Bargo.

Pendennis Club Mint Julep

These are some essentials:

  • 1st. Fine, straight, old Kentucky Bourbon whisky – blended whiskies do not give good results.
  • 2d.  An abundant supply of freshly cut springs of mint – preferably young shoots – no portion of which has been bruised.
  • 3d.  Dry, cracked flint ice.  A glass will answer the purpose, but a silver mug is preferable. At this club, silver cups are kept on ice.  A syrup of sugar and water is also kept on hand.

The silver cup is first filled with the ice, and then the desired quantity of fine whisky poured in and thoroughly shaken with a spoon or shaker until a heavy frost forms on the mug.  The desired amount of syrup is then poured in and stirred enough to be mixed.  The mint is then carefully placed in the mugs with the stems barely sticking in the ice and the tops projecting 2 inches above the top of the cup.  Straws are then placed in the cup, reaching from the bottom to about 1 inch above the top, and the sooner one sticks one’s nose in the mint and begins drinking through the straws the better.  There is no flavour of mint, merely the odor.

According to the book, “Any stinting in quality or quantity materially affects the results.”

Recipe contributed to The Blue Grass Cookbook “by a well-known member of the club, Louisville, Ky.”


Resource Attribution:  Fox, Minnie C. and Fox, Jr., John, The Blue Grass Cookbook. New York: Fox, Duffield & Company, The Trow Press, 1904 and Main Street Baptist Church – Alexandria, KY, Good Food Cookbook. October 1995.

Photo Credit: contributors ctderby and jade.


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