w/ these butterflies on picks flitting around the flowers.
Posted on 08/26/2015 6:33:56 PM PDT by Jamestown1630
My Grandmother, who largely raised me, was born in 1890. She lost her mother when she was only ten years old, and at that young age became largely responsible for her younger brother, while their father plied his trade as a small sailing ship captain in the Tidewater, transporting freight.
She married the first time at a very young age - and actually lied a little to do it, because she wasn't quite sixteen.
She died at the ripe old age of 94; and until the last six months of her life she was completely running her own household, doing the budgeting, the meal-planning, even some of the housecleaning.
All of which is to say that she was COOKING for people, for a very long time.
A few months before she died, she was bed-ridden and comfortable, but in-and-out of lucidity. We took care of her at home, and took turns sitting and talking with her. One day we realized that we had never gotten her Chicken Pie recipe. So, my brother sat with her, and asked her how to make the Chicken Pie; and Granny said, "well, first you get a chicken; and you take all its feathers off."
She was remembering the old days, when gathering food and preparing it was very different than it became in the mid to latter 20th century.
Granny's life was often difficult; and I think that after many decades of cooking, day-in and day-out for lots of people, she welcomed the new convenience foods that became available in her later lifetime. She loved cake mixes - Duncan Hines was always her favorite - and she became a great fan of Hamburger Helper; but I think she really appreciated the Lipton Onion Soup Mix when it came out, and she used it a lot.
Her Meatloaf was wonderful, and it always had the Lipton stuff in it. I'm not sure where she first found the recipe, but I know that 'Dear Abby' of the newspaper advice column fame, published a meatloaf recipe that included the Lipton Soup mix. If you look up 'Dear Abby Meatloaf Recipe', you'll find that a similar recipe also comes up as the 'Ann Landers' meatloaf recipe. (In the 1950's, the ladies styled as 'Abby' and 'Ann' were actually sisters, and rivals in the Advice Column business ;-)
I searched a long time for a meatloaf recipe that was really like my Granny's; and the closest one I found was one that claimed to be 'like Boston Market's'. I can't find the same one now, under that search - I think it was a 'Top Secret' recipe - and now there seem to be several recipes out there claiming to be 'like Boston Market'; but here's what we do (and I like the Friedman Sisters' idea of bacon on top, as a variation, q.v.):
Meat Loaf
2 eggs
4 T. sour cream
4 T. ketchup
4 T. flour
2 packages of onion soup mix, dry
2 lbs. of ground beef
Extra ketchup for the top
2/3 c. spicy V-8 Juice (or 1 can El Pato tomato sauce with jalapenos, and 3/4 can water)
Into blender put the first 5 ingredients exactly as given. Blend until smooth.
In medium bowl combine with beef. Mix well and shape into a loaf.
Bake in a greased pan at 400 degrees F for 60 minutes. After the first 20 minutes, add the El Pato and water around the loaf; return to bake for 20 minutes. After second 20 minutes, coat top with ketchup and return for final 20 minutes.
-JT
This site found this week Some might find it of interest. Scores of web blogs, wonderful recipes, and photos.
WARNING -just rummaging thru the pages is addictive and eat before beginning.
https://www.foodblogs.com/blogs
The ‘backpacker’s’ Corn Chowder recipe looks pretty good; and nobody writes like this anymore:
“Walt Louderback
CORN CHOWDER
I believe my favorite recipe is Corn Chowder.
The appetite for this dish must be approached from the windy side of a promontory in early spring with a sixty pound pack between the shoulder blades, aforementioned pack to contain for a couple of congenial souls a pound of bacon, a pound of dry onions, two cans of corn and one large tin of condensed milk.
Cut the bacon up into small half inch squares and start it frying. Simultaneously slice the onions and give them the heat. If, after the aroma from these two begins to permeate the air, you feel like risking their falling into the fire, start boiling the corn and milk.
Before the onions are too thoroughly cooked stir them into the bacon, at which time the battle for the supremacy of the appetizing odors is occupying most of your attention.
Now throw the bacon and onions into the corn pot and wait as long as you are able so that the ingredients become thoroughly familiar with one another.
Write me as soon as you get home if you don’t remember that day until you are an old man.
To make this sound extremely professional I suppose I should add, ‘Season to taste’, but do not mind if a few ashes get mixed in by mistake.”
-The Stag Cookbook, by Carroll Mac Sheridan
-JT
That’s very nice.
I also liked the ‘American Monarch Butterfly’ that was posted today:
http://www.freerepublic.com/focus/f-bloggers/3330692/posts
It would make a nice brooch/pin, as someone else suggested.
-JT
Add flags, foil stars, maybe some berry branches,
butterflies on picks. Tie on a raffia or twine bow.
Would also be nice made w/ the smaller mason jars....scale down all the add-ins.
Set one at each place setting on your all American dinner table......w/ platters of meat loaf, buttered mashed potatoes and green beans.
Am stealing that for next Fourth :-)
I love it.
Nice for all the patriotic holidays....Labor Day, President’s Day, Memorial Day.
Wrap those ubiquitous water bottles in flags...
the galvanized metal tray is a nice touch.
Place fall leaves in mason jars.
Add tea lights....tie on some acorns or small pine cones.
Looks nice lined-up on a window shelf.
Pretty.
I make my meatloaf with onion soup mix too. Mr. GG2 loves it. :-)
Because this is used so often when searching for a fast recipe for dinner. I’ve considered making my own instant onion soup. This was found on line and though I’ve not attempted it as yet, it might be the one to knock down the Stand By Lipton. Tho never tried dry LIPTONS in my meat loaf, have used it in burgers - good... and shepard’s pie -again, good.
Seem to remember Lipton has two types now Hearty Onion and French Onion.
http://wellnessmama.com/2293/french-onion-soup-mix/
LOL It’s easy to please the appetite here. Give me instant chicken noodle soup, and a handful of dried egg noodles and you’ll see a happy camper :)I love noodles and pasta.
I will have to try making the onion soup myself. I actually usually just by the cheapest one on the shelf. Most of the time its not Lipton. :=)
LOL I hear ya’ ;)
Funny story...we buy the oriental blend, BIRDS EYE stir fry frozen bag. Lots of veggies ready for meat plus 2 packets ‘sweet/sour sauce. On the freezer shelves it was listed at one price, but checking our receipt after leaving the store, we found we were charged a considerable lower price than what was printed on the shelf. This went on for a number of weeks..actually several months. Then, one day...our ‘sale price’ which had been keyed into the computer incorrectly was revised to full price. Sigh...it was so nice while it lasted. Don’t care so much for their sauce packet (make my own s/s sauce) So I’ve considerable unused packets in the freezer. Saving for a rainy day I guess. LOL we also have ketchup packets stuffed in a drawer for Lord knows how long. Not a pack rat...but do want to be prepared when it is necessary.
Being a food pack rat in this day and age is not a bad idea.
Grab the handle of your favorite adult beverage and relax Time to sit and ponder a few new sites of interest
DISHFOLIO
http://www.dishfolio.com/
DESSERT STALKING
http://dessertstalking.com/
RECIPE CHART
http://www.recipechart.com/
LOVE TO KNOW
http://cooking.lovetoknow.com/
OOPS ~ failed to include this one for the vegans here
FINDING VEGAN
http://www.findingvegan.com/
HAM BISCUITS w/ MAPLE MAYO
Sandwich fresh made baking powder biscuits w/ thin slices
of Virginia ham. Top ham w/ a dollop of Maple Mayo.
MAPLE MAYO: Mix into mayo, a smidgen of maple syrup.
NOTE: I once ran out of real maple syrup so I used Vermont
Maid pancake syrup. This is a delicious replacement for
the real thing. I highly recommend Vermont Maid brand syrup.
Ham and biscuits...oh, that sounds delicious. If given a choice of biscuits or sweet rolls, donuts...I’d choose biscuits every time. Cold, with strawberries on top, or hot with butter, syrup, and ham as a bonus LOL. Biscuits and gravy would be a meal in itself :)
Split biscuits blanketed with sliced sweetened strawberries, topped w/ whipped cream.
The ONLY WAY to enjoy strawberry shortcake.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.