HOE BREAD
2 tsp. bacon drippings
             2 c. self-rising flour
¼ c. very cold butter, cubed
¾ to 1 c. cold buttermilk
In an 8-inch cast iron skillet, melt bacon fat over medium-high heat. Meanwhile, cut the cold butter into flour. Add only enough buttermilk to the flour to form a shaggy dough. Turn out onto a floured surface; sprinkle a small amount of flour on top and quickly shape into a disc. Turn over; sprinkle additional flour on top and tighten disc just slightly smaller than the skillet. Use a wide spatula to transfer the dough to hot skillet. Cover, reduce heat to between medium and medium-low and cook until bread browns on the bottom; then flip over. Pour melted butter on top if desired; cover and cook until browned on other side. Break off pieces or cut in wedges. Serve with pure butter, honey, sorghum or syrup, preserves, etc.
 
CABBAGE
1 head cabbage
2 Tbs. butter
2 Tbs. olive oil
½ tsp. salt
½ tsp. s...