I need a recipe for German Potato Salad that uses the little red potatoes. Help anyone?
2-1/2 pounds red potatoes
1/4 pound bacon, cut into small pieces
1/2 medium onion, finely chopped
1/2 cup cider vinegar
1/4cup water
1 tablespoon plus 1 teaspoon sugar
1 teaspoon salt
1 teaspoon brown mustard seeds
1 teaspoon mustard
2 tablespoons finely chopped fresh parsley
1 teaspoon paprika
Preparation:
1.Place potatoes in large saucepan. Add enough water to cover. Bring to a boil over high heat. Reduce heat and simmer, uncovered, 20 to 30 minutes or until potatoes are fork-tender. Drain. Let potatoes cool. Peel potatoes and cut into 1/4-inch pieces; set aside.
2.Cook bacon in medium skillet over medium heat until crisp. Remove with slotted spoon. Crumble into small bowl; set aside.
3.Cook and stir onion in 3 tablespoons bacon drippings until tender.
4.Combine vinegar, water, sugar, salt, mustard seeds and mustard in large bowl. Add potatoes and bacon; toss until well coated. Garnish with parsley. Sprinkle with paprika. Serve hot or cold.
Note: This salad contains no eggs or mayonnaise and will keep well for picnics and other outdoor meals.
thank you, Frawg. I have been told that Marvin can have red potatoes once in a while as opposed to irish potatoes. Gonna try it - I had some German potato salad years ago, and liked it, but never knew how to make it and can't find a recipe in any of my dozens of cookbooks.
here is a website that has a lot of recipes some good some not so good and some downright weird
http://allrecipes.com/
Frawgs recipe is a good one but I don't bother peeling the potatoes. When I can find the time I'll get my Amish cook books out and find an "authentic" recipe for you.
I skip that part, too, Diane. I like the skins of potatoes. But a lot of folks don't. In fact, I like Potato Skins, the hors d'oeuvre, but they seem to have mainly disappeared. And when I finish a baked potato, there's nothing left but the air that was trapped in it.
;)
We eat the whole potato too, and have a pub nearby that still does good potato skins. Ok, here is a very old potato salad recipe. It's much like Frawg's, uses red or white potatos, Splenda works well in place of the sugar.
8 boiled potatos, cooked in their jackets. 1 stalk celery, diced
2 hard cooked eggs, sliced 1 onion minced 1 TBL. minced fresh parsley
2 eggs well beaten 1 C. sugar 1/2 C. vinegar diluted with 1/2 C water
1/4 tsp. dry mustard 1/2 tsp. salt ( I use sea salt) 1/4 tsp.pepper.
4 strips bacon ( I use thick sliced)
Dice the cooked potatoes (peeled or not.) Add the celery, onion, and hard cooked eggs. Fry the diced bacon until crisp. To the beaten eggs, add the sugar, spices, vinegar and water and mix well. Add all that to the bacon pan (yes, with the bacon and all the bacon grease) Cook until it thickens, about 10 minutes. Pour over the potato mixture and mix gently. Good hot or cold. (I like to drain off most of the bacon grease first.)
Here is a boiled bacon dressing that is good on cooked greens of all kinds...spinach, swiss chard, dandelions or raw lettuces, endive or potatoes.
4 slices bacon cooked crisp and crumbled 1 beaten egg, 1/2 C. sugar
1/4 C. vinegar, 1/2 tsp.salt, 1TBL.cornstarch, 1 C water (or cream)
In a saucepan, put the sugar, salt, cornstarch and mix together. Then add the beaten egg and vinegar, mix again. Add the water, bacon, and a bit of the bacon drippings. Cook until it's as thick as you like. Pour over "whatever" and enjoy.
How about some Schnitz Pie, or Rinkum Ditty, or Kartoffel Kloesse, or Strickle Sheets? Maybe Hog Maws or Calves Head soup, or Schnitz un Gnepp. My personal favorite.... Mincemeat with real meat (calves tongues!)in it.
believe I'll stick to german potato salad- if I can't pronounce it, I ain't eatin' it ??? :-\
I had calves foot soup at a dinner party once in Brazil. When they told me what it was, I just thought it was a bad translation. Everybody treated it like a delicacy. It didn't taste bad, just like sort of thin beef soup with a few vegetables in it. The silver tureen from which it was served was brought around by a waiter on a trolley to see if anyone wanted seconds of the soup course. It was a big table and by the time it got around to me on the second trip, most of the soup had been eaten. In the bottom was a calves foot, one each, whole, with hair. I didn't have seconds. I just hoped that they washed it.
Flo....You would eat schnitz pie. Schnitz is (are?) dried apples. Rinkum Ditty is a nice spread for crackers. Kartoffel Kloesse are potato croquettes. Strickle sheets are a yeast dough that makes up into a kind of biscuit, Schnitz un Gnepp (or Knepp) is a dried sweet apple and smoked ham dish.
I am a man well up in years, with simple tastes and few.
But I would like to eat again, a dish my boyhood knew.
This generation knows it not,-we called it Schnitz and Knepp
I patronize all restaurants, where grub is kept for sale.
But my search up to the present, has been without avail.
They say they never heard of it, and I vainly wonder why.
For that glorious concoction was better far than pie.
Dried apple snitz, a slab of ham and mammoth balls of dough
were the appitizing units that filled us with a glow,
when mother placed the smoking dish upon the dinner table,
and we partook of its delight as long as we were able.
My longing for that boyhood dish I simply will not shelf.
If I cannot find it anywhere, I'LL MAKE THE THING MYSELF!
H. Luther Frees
Now Frawg, my calf's head (or shank) soup isn't near as nasty as that. The cooked meat is taken off the bone and put back into the broth.
Much better.
;D
I will eat most anything that is considered as food by our culture, which is a pretty broad measure. The calves foot soup was a little disturbing just for issues of cleanliness. But I love neck-bones and ox-tails, and am trying to find a beef heart to bake. I always like that. I was fed rice and rat in Laos once as a thank-you, so I could hardly refuse it. They grow them special, like we raise hogs, and consider that dish a special one. But the first thought I had when the calves foot showed up in the tureen was whether or not it had still been attached to the calf when it went into the pot.
rat, rabbit, muskrat, nutria... a hungry man will learn to eat what's available. I always thought the first human to eye a raw oyster, and then eat it was pretty darn hungry.
Well, there's that. ;o)
I can tolerate raw oysters, although they always give me the feeling that they are going the wrong direction in my throat. I much prefer raw clams. I just love ice cold Cherrystones on the half-shell with a dash of Tabasco. Yum!
:)
Saturday night I took my best friend out to dinner at a Japanese place that I had never been to. I have to say it was the BEST Japanese I've ever had. I had a sashimi and teriyaki bento box. I know it's hard to imagine one peice of raw fish being better than another, but the color, the cut, the temprature, the texture, were all just perfect. And the teriyaki sauce was WONDERFUL. I can't wait to go again!!!
Right about now, dandymomma, is when I start to miss San Francisco. I certainly miss the nearly perfect sushi, but also the variety of seafood. We can get reasonable sushi in Kansas city, but any decent seafood costs an arm and a leg both in KC and Lawrence. Think back to when I was envying you your mountains and your ocean, then add seafood to the list.
;)
Sushi is cooked, that's cheating. Anyone can make a decent California roll.
Naw, sushi is the generic name for all of it. And very little sushi is cooked!
http://en.wikipedia.org/wiki/Sushi (http://en.wikipedia.org/wiki/Sushi)
I have yet to see "Sashimi" on a sign outside. Outside it says "sushi", inside it says "sashimi." It is, of course, possible to break it out as a category.
http://en.wikipedia.org/wiki/Sashimi (http://en.wikipedia.org/wiki/Sashimi)
But I would guess most people, even those that eat a lot of it, as I have for 25 years, would put it into the same category.
I must say, though, the absolute best that I have ever had was in the Midwest, if that includes Marysville, Ohio. It seems like an odd place for it, but then you look around. Marysville is the home of the Honda plant in the U.S. The Honda executives chipped in and had their favorite sushi restaurant in Japan open a branch on Marysville.
Yum!
Living in a college town does have it's advantages. Within a 10 mile radius we have food from most everywhere. When we were in San Francisco's China Town we got off Grant Ave. and wandered the side streets looking for places where the locals eat. The language barrier never stopped us and although we didn't always know what we were eating it was always excellent. I have never, ever, gotten the hang of chop sticks though. Try as I might, anything more than sticky rice gets away from me. We were in a neat little place in London (you had to climb around huge bags of rice and baskets of veggies to even get in the door) and I was determined to use chop sticks. I flipped a piece of hacked duck up in the air and it stuck to the wall! Was I ever embarassed!!!
Lawrence is big enough, and has a sufficient university cachet, to provide a pretty good range of food. However, once you have lived in San Francisco, you will miss the variety (and sometimes the quality) almost everywhere else. New York may be the only exception. We have great Asian food in Lawrence. The steaks, surprisingly, are nothing to write home about. The barbeque is good, but you have to go to Kansas City for "excellent." We have some good Mexican food. We have sushi, but it sucks. We have generally good Japanese otherwise, though. We have excellent Italian, with one new Northern Italian restaurant that is really good. We have high-end, special occasion places for those who can afford it. We have more bar food than you would ever be able to get yourself around, assuming you wanted to. Primarily, we have inexpensive, because that's what students can afford. We do have 11 espresso places, though, and with me, that makes up for a lot.
;D
We ate in some good places in Japan Town too. We love good Japanese, Korean and Vietnamese also. We both like Kim-chi, but I'm not crazy about how the authentic stuff is made. Dandymomma, do you have a favorite Shashimi?
There is a place in Kansas City that makes the best Phad Thai in the world, and I have eaten Phad Thai from San Francisco to Bangkok. Everybody does the Thai national dish a little differently and this place just flat wins the prize. You just never can tell.
Japan town is both good and fun. You can pretty much understand and be understood in Japan Town. As you said earlier, that is not the case in Chinatown. I worked in the Financial District (One Embarcadero Center), just below Chinatown, for a number of years and ate a couple of times a week in Chinatown with fellow adventurers. The places up a flight of stairs where there were no Caucasian faces were the best. You're right, you don't always know what you're eating, but it is always good. I especially love it when they bring a whole (usually weird-looking) fish in some kind of sauce and fillet it at the table.
You mean like the ''Wah- kah" we had? It was excellent and we were pretty much done the meal, before I realized she was trying her best to say Rock Cod. Yes, Thai is good too. The best we had was in Honolulu, not too far from the big Ala Moana Shopping center... The Spam center of the world!
Spam, Spam, Spam, Spam. Spam, Spam, Spam, Spam.
Spam, eggs, spam, and spam.
Sorry, I just couldn't help it.
And yes, Rock Cod is one odd-looking bottomfish.
To quote Utah Phillips, "It's good, though!"
;D
I learned the proper way to eat Hawaiian when we were there. We were lucky enough to have a built in family tour guide, Maxine Clark Slade, a cousin of my Mom's, who had been a career civilian military employee, had been all over the world and retired to Honolulu. She made sure we saw the real Hawaii, not just the tourist stuff.
That's a great way to see a place.
When I come to Howard, I expect a personal tour and to not have to just follow the guidebook.
;)
what guide book?
Sounds like the same person who is going to write the column for the newspaper, had better get busy with the guide book! :-\
Hey Frawg, I've been to Lawrence several times, but not in recent years. I had thought about going to KU and as a "legacy" they would have taken me, but it was a bit big for me. Mom showed me the town and campus and I could not get over the fact that KU had it's own hospital and museum. I assume Commanche is still in his case in the museum. I have family ties with that horse too, but that's another long story.
Yes, Comanche is still there, but you may need an update on his history. I have notes on him somewhere. I do remember that he was not Custer's horse. I'll look it up and get back to you. Do you remember the bees in the Plexiglas hive in that museum? They did one of the famous exoduses and split a bunch off into a new grouping with a new queen. For a couple of days, all several thousand of them were in a buzzing mass around a tree trunk just off Jayhawk Boulevard. Scared the heck out of some folks. And KU is still pretty big. 25,000 students is a lot. The museum count, by the way, is up to three.
;D
Comanche belonged to Lt. Miles Keogh.
And, he was not the only surviving horse.
Comanche was picked as a symbol.
Have you noticed, Flo, that this topic was very active for a bit, but not with the folks who live in Elk County. Could it be because the only "sushi" here is in the bait bucket? There are some things I wouldn't take advantage of if they were here ~ I much prefer my fish fried, and catfish is the BEST! As a great woman once (or twice) said... "That's all I'm going to say about that!"
LOL! I understand completely, Joanna. Somewhere in Pakistan or Morocco or somewhere, there is a woman typing into her computer, "Catfish! I would never eat catfish! I'll just stick with those yummy sheeps eyeballs!"
W. Gray to the rescue! Thanks for the facts.
;D
Ok, I'll bring it back to Howard. I love fried catfish. My grandfather showed me how to skin them. We have catfish here too, but I won't eat them. The river and canal water isn't clean enough to suit me. Now the Commanche story does involve Howard in a way. My father's grandfather, one Col. Jacob Amberg was quite a character. When he was young, he enlisted in Co.B First New York Volunteer Cavalry as a 13 year old bugler. When the Civil War was over, he was at Fort Sill, took his pay and walked to Oklahoma. He then reenlisted in Co. I, 8th US Infantry. As a liason officer, he went all over the place and had dealings with a great many officers who became famous during the Indian wars. He was apparently attached to Custer's 7th for a time. He did not like Custer at all . Daddy told me that his grandfather said he had ridden Commanche a number of times. I don't know what the circumstances were.. Anyway, even though he didn't like Indians in general, he did not like some of the stunts Custer pulled with Black Kettle, etc. He had great admiration for the buffalo soldiers. In 1891 he homesteaded a claim in Lincoln Co., near Sparks Ok. Eventually he became the superentendent of the Union Soldier's Home in OK City. He had written many of his exploits for the local paper and all his origional papers were in the Lincoln Co. courthouse, which burned and it was all lost. His daughter, Effie Boone, my great aunt, lived in Elk Falls.
Somehow, we got to talking about Foods of the World. Some of us may find this interesting:
http://www.fekids.com/img/kln/flash/DontGrossOutTheWorld.swf (http://www.fekids.com/img/kln/flash/DontGrossOutTheWorld.swf)
;D
That was fun!
That was really fun Thanks! :D
yes, Joanna, I noticed. I made german potato salad last nite, which is what I asked for - the rest can have the raw fish - I'll have mine cooked please. and as for kimchee - Lewis talked about how they made it. He was in Korea while in the army - no thank you again. But I gues other folks like the "off the wall" foods - more power to em
Flo, this is one thing I have to agree with you about. No raw fish or "off the wall" foods. Give me old-fashioned American food handed down by our German, Irish, French, English, Native American, Danish, Norwegian, Swiss------------------------------------------------------------ancestors.
I gather you wouldn't care for a good authentic scottish Haggis?
One man's haggis is another man's peanut butter sandwich.
-- Kermit, 2007
Just the name haggis is unappetizing.
If you the name is bad wait until you see a recipe for it. I don't think I would even try it.
It makes menudo look like a theatre snack.
;D
So what's wrong with tripe? Then there was the little girl at Thanksgiving who told everyone at the dinner table....." I don't like turkey much, but I sure like what he ate.
best catfish eatin' is at Fred's Catfish House in Mammoth Springs Ark. My late husband was sitting one sundary morning and said he felt like catfish for dinner. I told him to let me turn the coffee pot off and we'd be on our way. Was a several hours drive, but we had catfish for dinner. Could go for some of it for dinner tonite, but alas, guess I won't get it.
A woman after my own heart.
< nod, nod >
;)
now we're talkin' good food, huh? :P- forgot to add that when we got to West Plains Mo. we called his aunt and uncle and told them we'd be by to get them (they lived in Pottersville) and they thought we'd both lost our minds, but joined us for the rest of the trip down to Mammoth Springs and a good time was had by all.
For absolute sure, Flo. I have been known to go a long way for food. When something is perfect, nothing else will do. Gridley's BBQ shoulder in Memphis. Ricardo's shredded-beef tacos in San Diego. Zesto Beefburger in Omaha. I have been know to make a special trip of up to 400 miles in my vehicle for all of those. More than once.
;D
The Rondevous in Memphis has great ribs, the dry rub kind
would give my eye teeth (if I had any ;D) for a chicken pie from the Chicken Pie Shop in Long Beach, Calif, although guess they've moved to Bellflower or somewhere now.
I missed that one, Flo, but there was a cowboy kind of place in Long Beach right above the harbor that served a mean chicken-fried steak.
Memoriiiieeesss....
Flo, why was it so good?
The original Chicken Pie Shop was about 3 blks up from the Pike - very classy place for the 50's - they had a secret recipe, but I can tell you all there was in those little pies was chicken and gravy - the pies were made right on the premises and you could watch through the front windows - young Henry Moffett made them - served ala carte with gravy and if you wanted mashed potatoes - they also had their steaks and a wonderful barley soup - among other things, and the meal included dessert - and I can still hear myself saying "Rice Pudding, apple cobbler or jello?" - I waitressed there a couple years.
YUM! :) :) :)
--------------------------------------------------------------------------------
would give my eye teeth (if I had any ) for a chicken pie from the Chicken Pie Shop in Long Beach, Calif, although guess they've moved to Bellflower or somewhere now.
There's a Chicken Pie Shop in San Diego, and we eat there about once a year, or so. From our Church, we're part of a group of "Senior Citizens," called "Keenagers," (go figure!) and we go to the I-Max theater at Balboa Park each year, and we always have lunch at the Chicken Pie Shop. There are as many as 80 who attend, on several of our Church buses. There is one waitress that never writes down an order, and always brings the right food to the right tables! (And, we don't "all" order the same thing!) And, desserts are good! I'm thinking we need to make another trip down there, soon! I guess the price really hasn't increased much through the years, and that's why the place is always busy. Good food, good prices!
My best similar memory is the Turkey Pot Pie at Brother's Deli in Burlingame, CA. It is the Thursday lunch special, but if you get there after 11:30 they are all gone. They were absolutely perfect pot pies. As an extra added attraction, you got to spend time in an excellent Kosher deli owned and managed by Chinese folks, who had bought it from the founders.
I really loved Brothers Deli.
It's still there, but I'm not.
< sigh >
;)
My best similar memory is the Turkey Pot Pie at Brother's Deli in Burlingame, CA.[/color]
I've never been there, but I am getting hungry, so I'm heading for the freezer for some ice cream!
Close enough, Bonnie M., close enough.
Ice cream is an every occasion food.
;)
Bonnie, I suppose this could be a spin off. Al and Pauline Moffett, who owned the one in Long Beach, had 3 children. Henry (Hank) Moffett, Al's bro. worked for them, then opened the one in Bellflower, but all three of them are probably dead as they were middle aged then and I was a teenager. My mother worked there is why I started. The menu then was Chicken Pie, Chicken and Noodles, Steak, soup, and that was about it, I think. I have a menu in the trunk but don't want to dig it out right now.
Bonnie, I suppose this could be a spin off.
You're probably right. We were sitting with people the last time we were there who said they used to eat at the one in San Diego when their children were little, 50 + years ago, probably.
yep - I was there in 1956 so 50+ years ago it was. Know it was sometime in 57 or 58 that they opened the one in Bellflower and the original was still open at that time, but don't know for how long after that as my mother moved back to Kansas in 1959 and she had transfered to the one in Bellflower when it was opened.
A menu in your trunk? A spare tire and a jack I could understand, but a menu? Oh, not that kind of trunk? :D :D
Diane, never know when you might get hungry along the road and that way I can see what's for dinner, (if I ever get to Long Beach) ;D - just kidding - I have a menu and an ashtray as keepsakes. Also a spoon from Denmark that a waitress brought me when she went back to her homeland on vacation. Now, Greta was one of those waitresses that never wrote anything down. Me, I used a pencil and pad, then lots of times had to check it twice.
Quote from: Diane Amberg on July 24, 2007, 12:02:45 PM
We ate in some good places in Japan Town too. We love good Japanese, Korean and Vietnamese also. We both like Kim-chi, but I'm not crazy about how the authentic stuff is made. Dandymomma, do you have a favorite Shashimi?
Albacore Tuna is my favorite raw fish, but southern fried cat fish is my favorite cooked fish. I never was a fan of gravy like substances, so no pot pies for me, but give me a warm pecan pie with vanilla ice cream any day!!!
these chicken pies were not POT pies - they were chicken pies, no veg. filler, just chicken
I guess I must be a guy. My favorite food group is gravy.
;D
Must be good gravy. Nothing worse than bad. Not a guy thing- just what you grew up with. My mother was the gravy "queen", (sorry Teresa). I learned from the best. It could be the meal. Of course, it is not recommended by health professionals. Just grease and flour with some liquid and flavoring. Mostly how it is cooked. I have ruined my share over the years. Burned chicken grease makes for nasty gravy.
Wise words, indeed, Ole Granny.
Bad gravy is indeed a pretty repulsive substance.
But good gravy makes it all worthwhile.
Understand, gravy has places that it belongs and places that it doesn't. It belongs on mashed potatoes and doesn't belong on a steak. So a man can't live on gravy alone. But I do remember with great fondness Tee Jay's Country Place Restaurant in Columbus, Ohio. Art the manager always said they alway had seven kinds of gravy, but that included the creamed chipped beef.
;D
Quote from: Kermit on July 28, 2007, 10:51:30 AM
Wise words, indeed, Ole Granny.
Bad gravy is indeed a pretty repulsive substance.
But good gravy makes it all worthwhile.
Understand, gravy has places that it belongs and places that it doesn't. It belongs on mashed potatoes and doesn't belong on a steak. So a man can't live on gravy alone. But I do remember with great fondness Tee Jay's Country Place Restaurant in Columbus, Ohio. Art the manager always said they alway had seven kinds of gravy, but that included the creamed chipped beef.
;D
I stand corrected. I have eaten gravy alone but not much. Fried potatoes and gravy are a fine mix. Also, include Chicken Fried Steak and gravy or plain bread covered in gravy. Sausage, biscuits and gravy--yummm! Think I'm headed for the sausage in the freezer. Plain steak, if good, should not have gravy. I like my steak flavor to be steak. No A-1, 57, nothing.
Ole Granny, we are on precisely the same wavelength when it comes to gravy -- and steak.
;)
First of all, let me say that the food groups I like best are these starting from the top: meat, potatoes, gravy.
Second of all, gravy does belong on steak. There is nothing better then having fried round steak and making gravy from the left over grease, then pouring that gravy all over some kind of potato and all over the steak. Love it, love it, love it. Eating white gravy with fried chicken is indeed a very good meal.
My husband used to say, when he was asked what kind of sauce he wanted for his steak, "a good steak doesn't need anything on it".
that means Jim knew how to enjoy a steak. Why kill the flavor of a good steak with some nasty tasting sauce.
Quote from: Janet Harrington on July 28, 2007, 02:27:55 PM
There is nothing better then having fried round steak and making gravy from the left over grease, then pouring that gravy all over some kind of potato and all over the steak.
I have no difficulty thinking of things that are better. It does not sound repulsive. I'm sure I would eat it. But it would never make the top of my list.
More for you, Janet!
;D
Janet, cream gravy made from fried chicken cracklins is hard to beat. Smother your smashed potatoes with it, little salt and pepper and enjoy. Hamburger, sausage, or chipped beef gravy over toast is the best kind of breakfast. (served it on toast since I couldn't make biscuits) and still prefer it that way. That's down home eatin' and cookin' cause that's the way we was raised. Still prefer my chicken fried steak ala carte, tho
You go, Flo!
All I can say is "YUM!"
:)
Quote from: flo on July 28, 2007, 03:05:41 PM
smashed potatoes
Smashed potatoes. That's what we used to call our potatoes because we had to smash them to make them smooth.
You all and your dissertations on gravy just gave me a flash back of my mom back in 1976 after she was diagnosed with breast cancer. In those days they did a complete radical mastectomy and took everything. She was in the hospital for several days and did not care for the hospital food at all. She was not a good eater at best. I walked into her room one day and asked how she was doing and she announced, "Well, they brought me cream of gravy soup again."
I'm pretty sure I had that soup while I was in recovery. I'm not a hospital food fan, myself. Since it isn't bad in the cafeteria, I have to assume that it packing in in those big carts and letting all the molecules mingle. The military serves pretty good food if you're on a big base, and sometimes elsewhere, and that is all cooked in big batches. Hospitals just have bad food for no particular reason, for what I can tell.
There is good gravy and then there is that nasty stuff that people pawn off that is made from pkgs of gravy mix and bouillon cubes.. ( yuck!..hateful stuff)
( Excuse my braggin') :angel:
I have to tell you that when it comes to cookin' ( the old way) there isn't anything that I can't cook.. and cook dang good. But I LOVE to eat... therefore I LOVE to cook.
(http://www.cascity.com/howard/animations/stirpot.gif)
Mama taught me to make gravy when I was big enough to stand on a chair and stir it. And she taught me how to make everything else by scratch the old fashioned way.
My sister and I would come home from school and make a pan of biscuits and gravy or pancakes.. or a pan of cornbread..for our after school snack..
**That's the truth, I swear **
( I can't sew a stitch.. but I can make up for it in my cooking abilities.,) ;)
If I have my steak cooked on a charcoaler or grilled .. I like it with salt.. and that is all. Same with my hamburger and chicken. I don't want a bunch of seasonings on it to take away the flavor of the meat
.
But when it comes to round steak ( rolled in flour and fried in bacon grease) then you take some flour and make your rue with the grease.. and I use half and half and real cream to make my gravy.. Take that ..put on your round steak.. and on your mashed potatoes.. and you have heaven.
Gravy made with chicken fryin's, flour and cream .. on top of biscuits and potatoes... and you have a taste that will throw your taste buds into outer orbit.
I save all my chicken fryin's and put them in the freezer so when I want to have something that isn't fried... like baked chicken and rice.. I have something to make gravy with ..( you know.. to put on my rice) YUMMY!
And what about turkey gravy made with the broth from the turkey poured over your turkey dressing and potatoes.. Is that just not the best?
And then you have to have rich brown gravy to go over your homemade rolls, potatoes and roast.
And cream pork chop gravy to go over your rice and pork chops and cornbread..
And biscuits and real cream sausage or pork steak gravy for breakfast..
;D .. guess I like gravy , huh?.. lol
And I make my own pot pies.
Mama used to make the chicken and broth and thicken it with flour.. then she would make tiny little biscuits to go all over the top.. ( kinda like dumplings but they wouldn't be inside) Just chicken and biscuits. (Sister and I wasn't big into vegetables then)
I make that too.. but I also take the small individual pie pans and make my pie crust.. then I boil my chicken and make my own pies.
I like mine with only chicken ( sometimes the alphabet macaroni or rice mixed in it )
Still don't like vegetables mixed with my meat.
But my family likes different things mixed with the chicken.
some like corn and peas...some like carrots, corn and green beans chopped up in it.
You can add whatever...
Then I make my top crust..with an extra large amount to crimp around the edges...( I love crust) then bake .
heavenly.. and not a calorie in it., lol
you know why you make slits in the top crust ??? ??? SO THE CALORIES CAN ESCAPE ;D :angel:
Flo, I like the way you think. If only that were true. I had to give up most gravy years ago... too much me. But I make real gravy for Al. I can sew too. All those years in 4-H. And my girl friend and I would take her heifer and hit the road for the dairy shows. Type, showmanship, and fitting....more good memories. Most people put braids in the heifers tail to make it wavy, we put it up in curlers and a plastic bag! We would always win money for fitting. We always won enough to cover all our expenses.
about the only time I make gravy is if we are having mashed potatoes, and that isn't very often. My problem with gravy is "indigestion" big time, so I usually just leave it alone. Prefer baked potatoes when we do have them, which presents another problem about size cause I do like it with butter and sour cream.
Try steamed potatoes. This is the only way I can eat plain potatoes. Steam them with carrots or whatever veggie you prefer. A touch of pepper and I can forget the salt. Any other cooked potato has to have salt. It works for me.
I love just plain old boiled potato's..
of course I like them better with peas and a real cream and butter sauce..
:-\
( I'm just hopeless) :'(
You don't sound hopeless to me. You sound like you have pretty good taste in foodstuffs.
;)
I remember Grandma Edwards fixing creamed NEW peas and NEW potatoes for Sunday dinner. That and fried chicken and wow what a feast.
Is anyone ready to share the recipe for "Methodist Chicken"? I love covered dish dinners, and our church (Methodist) is notorious for
eating at the drop of a hat.
Oops, I just saw that it had already been posted. Sorry......................and thanks for the recipe!
Ok every one that is on here right now ~~~~`Hop on the scales and lets all weigh in after reading these poss :.......M E R C Y ...
all of a sudden my shorts don't fit. :laugh: :laugh: :laugh: :laugh:
I am having fried chicken, home made potato salad - fresh picked sliced tomatoes and butterscotch pudding for supper, and Dang, it is only 5:01 and it is not ready yet. Drat !!!
Teresa forgot to mention that she and Sherri would often make malt-o-meal muffins and drown them in butter for an after school snack.
I didn't have to stop what I was doing as they learned to cook pretty young and are both excellent cooks. BRAG--BRAG !!
Yeah... :-\
And because of it.. I can't get into my shorts anymore either.. :'(
What are shorts? ;D
In the days of farming it was a wheat product that was fed to livestock, especially hogs. Does that help, Diane? Oh, you meant shorts as in wearing apparel.
;D ;D ;D ;D
Boy, I remember carrying many a bag of Hog Finisher and Sow Balancer at Allied Mills (Wayne Feeds) when I was just a yoot.
Wow !!! My wearing apparel went from me to the barnyard in a flash.
Whatever happened to the recipes that started out with "Find a clean bowl" or "Find a clean pan"?
Quote from: Wilma on August 06, 2007, 06:57:47 AM
Whatever happened to the recipes that started out with "Find a clean bowl" or "Find a clean pan"?
now they start with "get a clean bowl from the dishwasher" ;D
Quote from: patyrn on August 04, 2007, 09:47:44 PM
Oops, I just saw that it had already been posted. Sorry......................and thanks for the recipe!
I can't find it, where's it at? I want it too
Flo, I'll have to find what box it is in. I have most of my things packed up. We thought we would be moving by summer's end and now it looks like it will probably be after the first of the year,---soooo, I'm going to have to unpack a few things, so we can survive! Frank said he had packed up some things he is needing as well, so I guess it wasn't just me that got overly excited!!!
Where were you planning on moving to, frawin?
Oklahoma, but it will be a few months until the house is done.
This sounds so refreshing -- on this hot August afternoon, just thought I woud share with you all.
Frozen Lemonade Squares
18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
1/3 cup margarine or butter, melted
1 qt. (4 cups) frozen vanilla yogurt, softened
1 can (6 oz.) frozen lemonade concentrate, thawed
1/2 cup thawed COOL WHIP LITE Whipped Topping
MIX graham crumbs and margarine. Press firmly onto bottom of 9-inch square pan.
BEAT yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust.
FREEZE 4 hours or until firm. Cut into squares. Top each square with a dollop of whipped topping. Garnish with fresh mint sprigs and lemon slices, if desired. Store leftover dessert in freezer.
good thing you posted that after I went to Batsons ;) It does look good
This sounds really good, but I do have one quick question. Who is Leo and why did he make it? I am now heading for the closet, so I won't get hit by the pan as it whizzes past my head.
Now you see why I am particular about spelling?
Yeah, but it's such fun !
Jo, that sounds wonderful. I may make that while we are all at the beach this weekend! Thanks
mlw
Quote from: Diane Amberg on August 07, 2007, 01:41:18 PM
This sounds really good, but I do have one quick question. Who is Leo and why did he make it? I am now heading for the closet, so I won't get hit by the pan as it whizzes past my head.
Thank you, Diane, for watching out for the spelling errors. I would not have caught that one. I am laughing right out loud.
I promise not to do it any more.
Oh, keep on doing it! You catch all the great ones!
;D
Quote from: Diane Amberg on August 11, 2007, 11:17:36 AM
I promise not to do it any more.
You just better double and triple check your own work Miss Perfect...
Better hope your spell check doesn't stop working............................................. :-X
If you catch one of mine, I promise to laugh hardest of all. You have no idea how many of my own I have caught. I am such a pour (ahem) typist that i do really go over my work throughlly before i post ;D ;D ;D
Besides, I promised not to make mention of it any more. Did you catch 4 errors?
I find 2 small i's instead of capital I's, pour instead of poor and a mispelled word. The only other typing error I find is one space instead of 2 before the beginning of another sentence. Did I get them all?
I hope that's all! I am totally a self taught typist, so I am lucky to get one space put in, let alone two! My grammar is good and my spelling also, but the typing? Pick at it all you want, you'll be be right! A few years ago when I was writing our fund drive, I proof read it, Al and 3 others did too, but the lack of the ' in its ( it's autumn once again) got past me and went to the printer. I got deservedly ribbed for months because of that one!
I'm not going to pick on you. After 5 years of perfection, my eyes can spot mistakes in a sec. The lawyer I worked for wanted everything, especially court papers, perfect. No corrections. And on an electric typewriter making numerous carbon copies, I learned to be perfect. I really appreciate my word perfect and being able to print as many copies as I need.
My God.. no wonder Ta Ta thinks that she is perfect.. ::)
it has been drilled into her head that "perfect " goes hand in hand with her family.
((or so that is "their" opinion.)).
and I think that they are the only ones that think so.. ;)
Well, someone has to think it.