Sasparilla, by cracky.
If you miss these, just go to some small town Luthern/Methodist church suppers or funerals.
To this day, I refer to orange Kool-aid type drinks as, “Presbyterian Punch”.
And in a couple of weeks my mom will be working at the annual Luthern/Methodist Lutefisk and Lefse dinner. They also have all the mashed potatos you can eat, roast beef, boiled chicken and a variety of Jello deserts.
Whistlepig
Hey quiltguy154. To add ™, you hold down Alt and type 0153 on the numeric keypad. IIRC, Arnold Winkelried has a thread which gives detail on creating glyphs such §, ¶, ®, and ©.
I can’t find Campbell’s™ Pepper Pot® soup, speaking of tripe. I loved that spicy, yummy stuff up until about 10-15 years ago.
PA seems to be the source of lots of things, as I can buy scrapple in the supermarket, DQ is all over the place, and a brand of ginger ale that you’ll probably love is Vernor’s™, incidentally the first soda produced in America ~130 years ago, the product of a Detroit pharmacist.
One I’ve never seen up North is orange Crush™ soda in brown bottles. No artificial coloring-if you poured it into a glass, it resembled carbonated pee. The slick part was pulling out a pocket knife to dislodge the cork seal under the bottle cap, and if you found a large circular letter “C” printed on it, that seal was good for a free bottle of soda.
Homemade baked macaroni and cheese casserole-my grandmother’s recipe had this delightfully crispy/soft topping of cheesy heaven that was fought over.
Does anybody actually (other than me) still cook oatmeal in a pot and serve it with a dollop of butter and a few nuggets of brown sugar?
A teaspoon of molasses in milk-stirred.
Kohlrabi
Like here. Bookmark it.
The trademark symbol, specifically (there’s more than one way to do it).
I do, but I also add cinnamon and raisins, or if I’m feeling wild and crazy, some dried cranberries and toasted slivered almonds. The only way for me…none of this Quaker Instant crap. Cool it off a bit with a glug of milk. Best darn breakfast on a cold, blustery, snowy weekend morning!
Hey danceswithcats: Thanks for the particulars on the TM thingy and the glyphs. No offense, but Vernor’s sets my gorge to rise. It’s kinda like gingerale-y, lemon-limey I-don’t-know-what-else. I understand it’s more of a Midwestern favorite. Oatmeal is my usual breakfast fare. Try cooking it with a handful of raisins and a sprinkling of cinnamon. A little honey and a sliced banana, plus milk, when you serve it.
Thanks to Musicat as well. Now, if I only knew how to bookmark. [There’s really no end to what I DON’T know about a computer.]
I imagine a lot of the dishes mentioned here are just regional, and quite available in some places.
[B[Mooney252**-During the rhubarb season I make rhubarb pie at the library cafe where I am the baker. It’s a real hit, but we don’t make it when we can’t get fresh rhubarb, instead of frozen.
quiltguy154-we also have a meatloaf special every so often, with beans and mashed potatoes, and good brown gravy over the meat and the potatoes.
sunstone-my family has a killer recipe for homemade ice cream. We have made it for birthday parties for as long as I can remember, it’s one of those things that’s been around forever.
NoClueBoy-I raise moles so that I can harvest their asses for cookies. Sometimes it’s kind of hard to dig them up though!
Seriously though, I make molasses cookies at work for special orders of cookies. I got it from a lady who was the grandmother of some elementary school friends. She was the one who got me interested in baking in general.
I see a lot of those foods all the time - not organ meats, but the Southern Protestant pot-luck feast things, yeah. And all sorts of things that you make with molds.
And you have to go no further than your neighborhood cafeteria restaurant (S&S, Picadilly, Morrison’s, etc) to see liver and onions.
Two words. Pickled beets. Served ice cold with tiny marble-sized onions.
I haven’t had that in at least 30 years.
City chicken (never chickens!) is made from pork, veal, egg, bread crumbs, and milk, at least in this particular recipe. As the linked page explains, chicken was more expensive during the Depression than were pork and veal, so only rich folks or people who raised chickens could regularly dine on poultry.
Anyone with 154 posts or more should learn how to bookmark. This’ll work for IE6. Other browsers are similar:
[list=“1”][li]Go to desired site/page[]Click on “favorites”[]click on “add”[*]click on “OK”[/list][/li]You’re now a bookmarking fool.
Hope I didn’t kill this thread with a hijack. Try this:
Danish Dessert or Junket. Mommy used to make them all the time. They’re right next to the Jello section.
I usually cook oatmeal and Cream of Wheat in the microwave. I don’t use instant, it’s just that I prefer to cook the cereal in the same bowl I’ll eat it from. I have hot cereal for breakfast about 5 days out of every 7 when the weather’s cool enough. Generally I add a lot of cinnamon, a little butter, a little brown sugar, and some milk.
I don’t use ham hocks in my beans any more. They want too much money for the ham hocks. Instead, I use a ham steak, which costs about as much per pound as a ham hock and has ten times the meat. We don’t eat butter beans very often, but we do eat pinto beans in our house, it’s a favorite winter dish, especially with corn muffins/corn bread. Sometimes we’ll eat other sorts of beans, but pintos are our favorite.
My husband will make himself liver and onions. My daughter and I won’t eat liver in any form. My husband also gets the poultry livers all to himself, although one of our cats always tries to talk him into sharing.
My daughter enjoys cooking, and every now and then decides to perfect a recipe for her own use. Right now she’s working on her meatloaf. This means that we’ll have meatloaf at least once and possibly twice a week. I’m perfectly happy that she has this hobby. I can make meatloaf, but I don’t mind eating someone else’s cooking!
We have a Sonic drive-in a couple of blocks from our house. One of the items that they serve is corny dogs. We can also buy corny dogs frozen, however, we have to examine the label carefully. One time we got a batch made from turkey instead of beef and/or pork, and they just don’t taste right. Don’t get me wrong, I enjoy turkey very much, I just don’t think that it should be made into hot dogs. Alas, Sonic also sells footlong hot dogs, which my husband orders covered with chili, onions, and cheese. After devouring one of those (along with the french fries), he will collapse on the couch and moan that he’s dying. I don’t give him very much sympathy at all, I’m afraid.
Speaking of turkey, we’ll be roasting a turkey breast for Thanksgiving. Our household consists of three adult humans, two cats, and three dogs. We just can’t eat a whole turkey by ourselves, and refuse to give that much expensive meat to the cats & dogs. So I roast a turkey breast, which works out well, except that I don’t get enough drippings for homemade gravy. I always have to buy gravy from the store to have enough. I will usually make turkey pot pie at least once with the leftovers. In fact, I make all sorts of pot pies from leftovers. Chicken pot pie, beef pot pie, I’ve even made pork pot pie. All very good.
Every now and then we make “nanner” (banana) pudding with the vanilla wafers and bananas. Sometimes I even go so far as to make the pudding from scratch. We don’t have this often, as my husband tends to gorge himself on it. Again, he’ll collapse on the couch and complain about his belly, just like he does after eating a chili cheese dog.
Last winter solstice I made some hard candy for my husband, raspberry, with chocolate centers. Unfortunately, he turned up diabetic shortly afterwards. But I was TRYING, dammit!
Now I want a red cream soda, but that’s too much sugar for me, and I think it has caffeine in it too.
Another tip of the hat to Musicat, he said alliteratively.
Pomegranets and kohlrabi are pretty common in produce stores aroung Greater Vancouver, but the big supermarkets often don’t carry them. They do carry frozen corn dogs. Almost any good deli should have liverwurst.
I think I posted my mother’s recipe for gingersnaps somewhere here, and make them once in a while. I do my own meatloaf too.
I miss liver and onions, as in the OP; I haven’t seen liver in the supermarket in ages. (On a side note, the best liver dish I ever had was a sort of stew with onions and handfuls of paprika, served in a long-gone family cafe in Calgary.) Rhubarb pie without the strawberries is also pretty rare, unfortunately.
Poke cake. My mother used to make this all the time. You bake your cake and let it cool, then you poke holes in it with the handle of a wooden spoon, pour Jello™ over it, and refrigerate it until it’s set. The result was some kind of weird cakey-Jello™-y hybrid that the organizers of my elementary school’s cake walk refused to accept.
I used to go to a lot of church functions as a child. There was fierce competition among the church ladies as to who could most creatively mutilate a yellow cake mix with crushed pineapple, whipped topping, and shredded coconut.
I think shredded coconut in general has fallen somewhat out of fashion in baking, for which I am grateful, because I hate the stuff.
Every time I find myself grocery shopping at WalMart (not something I do on purpose, but occasionally it happens, kind of like eating at Denny’s) I see several brands of corn dogs in the “fresh” meat section. Fresh, in this case, meaning little more than non-frozen. Since I don’t eat the stuff (meat in general, nothing against corn dogs specifically) I can’t vouch for it.
When we lived in Pittsburgh (where Dairy Queens were, indeed, in abundance) the grocery stores there seemed to think that city chicken was simply pork on skewers, perhaps with onion and green pepper bits. The source of the pork was never named, but for the price per pound they charged at the service meat counters, I’d imagine that one could make several pounds worth of the skewers if they purchased the ingredients separately and did the cutting and skewering themselves.
In the seventies, the trendy thing for church luncheons seemed to the “salad-a-rama” which featured a ton of jello salads. My personal favorites were always the apricot with Cool Whip mixed through the whole thing, with little chunks of canned peaches and apricots and chopped pistachios, the lime jello with pears and a ribbon of mayo or Miracle Whip (it didn’t matter, the flavor combination was bizarre regardless of which was chosen) and the weird strawberry jello with pretzels and Cool Whip.
There were also always five or six variants of layered salads. Seven layer salad seemed most common, with peas, cheese and bacon as three of the layers, but I once saw an 11 layer salad that made my minister’s wife green with envy.
For whatever reason, however, I no longer eat much by way of jello. I never mastered making all of those yummy concoctions myself. I always put in my fruit too early and found it trapped at the bottom of my mold in a semi-solid layer instead of lovingly suspended throughout the jello. It was too heartbreaking.
I make tapioca pudding and banana pudding with Nilla Wafers all the time. They’re Mr. TeaElle’s favorite “everyday” desserts. I also make Tamale pie and Frito Pie, albeit with faux meat, and all kinds of casseroles, and I make candied yams at least once a month, and peas-n-pearls and green beans almondine all the time. Gotta do something to jazz up a vegetarian menu! Blanched kale (and other greens) too. And we eat pickled beets like candy. For two days thereafter I don’t need to put on lipstick.
I guess we’re old fashioned.
Marlitharn, the version of poke cake I’ve always seen had Jello Instant Pudding poured over the poked holes, poured right after the mix was added to the milk, and before it had a chance to thicken. Then the cake was refrigerated, and the pudding set up and made a sort of icing layer on top of the cake. I found it disgusting, but not nearly as disgusting as it would’ve been made with regular Jello. Eww!
No, no, TeaElle! I assure you that regular poke cake (with jello) is close to ambrosia. (And, if you’re an ovo-lacto vegetarian, something you could happily eat.)
You just make a regular white cake mix as directed and bake it in a 9x13 pan. After it cools, poke holes in it. I use a fork, but you have to poke lots of holes. Then you pour liquid jello s-l-o-w-l-y over the thing so that it soaks into all the holes. Then you spread 8 oz. of Cool Whip over the thing. (I’ve heard of fancier versions that have something mixed in to the Cool Whip. I’m sure they’re tasty, and I don’t like to use the word heresy, but … ) Now comes the important part: refrigerate it. Don’t even think about cutting into that sucker until it’s cold.
Jello cake is scrummy. Man, I want some jello cake right now.
I’m with you on the ham steak use in bean soup, Lynn. Don’t know how universally available it is, but there’s a dry mix called ‘15 Bean Soup’ in the markets around here. Cook up a pot of that with ham steaks, (chopped into bite-size pieces) and it makes a killer stick-to-yo-ribs meal.