By Kristin Deason
My family has been in Texas for about five or six generations on my dad’s side of the family. Grandma Lewis, my dad’s mom, was born in 1927 and still cooks on an occasion today. Her childhood was very different than what mine was. She married Bill Deason, my dad’s biological father, when she was in college. They had three kids, my aunt Karen, my dad, and my aunt Kim, in that order. I don’t know when, but my aunt Kim was still kind of young when Bill left Grandma to raise three kids all on her own. She didn’t meet Grandpa Lewis, my dad’s stepdad, until my dad was already in high school.
When Grandma Lewis was a kid she lived on a small farm consisting of about five acres of land in Houston, Texas. She lived with her parents, brother (Uncle Bubba), and her sister (Aunt Jake). They raised chickens, ducks, cows, goats, and usually had a hog. Grandma told me “We raised most of our food, vegetables, fruit, pecans, and of course chickens, which laid eggs. We had gravy at most of our meals, sometimes just biscuits and gravy.”
Gravy with every meal
Grandma Lewis told me “One of our favorites was smothered chicken. After my brother and I killed the chicken Mom would fry it and then made gravy to go over it. Cover it with a lid and let it simmer about an hour. I made this dish when my children were growing up and occasionally make it still.”
I remember Grandma making smothered chicken when she would come visit us in Washington State and it was always good. She also told me “Another thing I remember as a child is Hot Water Cornbread. Put cornmeal in a bowl then add hot water. Mold it into a pone and put in hot grease. Fry until golden brown. I still fix it once in awhile.” I don’t think I have had this kind of cornbread before; my mom usually bakes it in the oven.
Since Grandma was born in 1927, she grew up during the depression and the aftermath, but she told me that, “Even though I grew up during the depression we always had plenty to eat because we always had a big garden which we ate out of.” The only time they went to store was to get flour, cornmeal, and sugar. Grandma’s family made their own butter and bread. Smothered chicken is not Grandma’s only favorite, today she stated “One of my favorites is chicken and dumplings. That was usually our Sunday meal.”
“…being from Texas”
With my dad being from Texas, and even though I grew up in Washington from the time I was five years old, he loved and still does to barbecue. Grandma said, “David (his son) likes barbecue so well because he grew up eating a lot of it. He learned to cook outdoors while in the Boy Scouts. On most holidays that is what was fixed. Texas is known for their barbecue.” Every time I go to visit my dad’s family in Texas he has to barbecue something at least once or go to a barbecue restaurant.
My families, on both sides, have been in the United States since the time of the colonies. Somehow both sides of my family managed to end up in Texas and they have been there until my parents decided move Washington. When my parents got divorced, my dad decided to move back to Texas to be closer to his family. I grew up eating northwestern food, mostly fresh salmon, and Texas barbecue. I will continue this tradition with my kids even if we aren’t in Texas.
Hot Water Cornbread
From Lou Lewis
Serves 4 to 6
2 cups cornmeal
2 tablespoon salt
1 tablespoon sugar
1-2 cups boiling water
½ cup oil for frying
Mix together the cornmeal, salt and sugar. Slowly add enough boiling water until you have a thick batter that you can form into patties.Form into about 15 patties and fry in hot oil in a iron skillet until golden brown on both sides.
Serve immediately with butter and syrup if desired..
Old Fashioned Chicken and Dumplings
Form Lou Lewis
Serves 4 to 6
Boil 1 chicken in salted water approximately 1-2 hours until chicken is nearly falling off bone. Remove chicken from bone.
Dumplings
2 cups flour
1 teaspoon salt if desired
½ teaspoon black pepper
½ cup shortening
¾ cup milk
Sift dry ingredients and cut in shortening. Add milk and mix into stiff dough (not to soupy). Separate into 2 portions. Roll each portion very thin, cut in strips and drop in boiling broth (same broth you boiled chicken in).
After all dough has been added, lower heat for 20 minutes. Add 1 pint milk and let simmer for 2 or 3 minutes, add boneless chicken. Let simmer 1 – 3 minutes and enjoy.