Text 15675, 107 rader
Skriven 2008-10-27 18:47:44 av Ruth Haffly (1:396/45.28)
  Kommentar till text 15542 av Nancy Backus (1:3634/12.0)
Ärende: garlic
==============
Hi Nancy,

 RH> Same here, tho there weren't as many kids.  We ate lots of mashed
 RH> potatoes and meat, with another vegetable & dessert supper meals. That

 NB> We'd usually have rice instead of potatoes, although we'd use potatoes

My dad wasn't that fond of rice so it had to be mashed potatoes most of
the time.  When I was learning to cook, he was willing to go with just
boiled potatoes for a while tho.


 NB> in stew... and in corned beef hash.  We had some pasta, mostly
 NB> spaghetti or noodles.

Spaghetti was our main form of pasta for supper meals.  Elbow macaroni
was used in cold salads during the summer for lunches or mac & cheese
lunches.

 NB> Normally it would be meat and rice, a vegetable, a fruit salad
 NB> (eg a pear half on lettuce, often with a little cottage cheese) or
 NB> plain fruit, usually from a can.  We had a fairly wide variety of
 NB> fruits,
 NB> veggies and meats... but nothing particularly exotic.  Unless you

The fruit salad sounds good but it would have been unaffordable for my
parents for a long time.  We'd sometimes have just the plain (canned)
fruit for dessert instead.


 NB> count liver as exotic.  (G)

No, it's not exotic--unless you cook it with pineapple. (G)  I had to
eat liver once a week in my first pregnancy but we didn't know many ways
to cook it.  (Got the first LLLI cook book afterward with lots of liver
recipies.)  One of our favorite ways was to cut it in strips, brown, add
onions, green bell pepper, garlic, mushrooms and Italian seasoned tomato
sauce, and let it simmer for a bit.  Served over brown rice it made a
good, filling meal.

 NB> Dessert was usually ice cream often with cookies, except for
 NB> birthdays, when it was birthday cake with ice cream.

With us it was usually cake or pie, sometimes jello, fruit or otherwise.
Birthdays always had cake (no ice cream) except my dad's--he always had
strawberry short cake.  It's something his mom started; we've often
wondered how she got strawberries in January in upstate NY.


 RH> he got older.  It was nice to leave home and start cooking so many
 RH> other things, tho it took aa while to really break free of that way of

 NB> Even growing up, I got a chance to do a little experimenting... and
 NB> had 2-3 cookbooks of my own before I was 12.  I just expanded my
 NB> repertoire when I got out on my own.  :)  The biggest change was
 NB> learning to scale down from 10 smallish portions to 2 generous ones...

I got a kids cook book one year for my birthday but generally learned
from "adult" cook books while growing up.  I didn't have the scaling
problems you did but did have to learn to make 2 portions vs 7.


 RH> I don't know how/when/where my dad had had yogurt before; I'd left
 RH> home before he had any that I know of.  But, yes, the older yogurt, not
 RH> nearly as sweet as what's commercially sold now, was much tarter and

 NB> As it was, what I had way back did at least have sweetened fruit to
 NB> stir up into it, so I didn't mind it too much, although I didn't get
 NB> to be
 NB> quite so much of a fan of yoghurt until later... :)

 RH> I served was some I'd made.  I made a sponge type cake which I split
 RH> and put in some yogurt and crushed, somewhat sweetened strawberries. It
 RH> was topped with more of the same--made a really good dessert.  I'll
 RH> look up the cake recipe when I get back to GA and post it.

 NB> Sounds yummy.  :)

CARLA'S HOT MILK SPONGE CAKE

In mixing bowl, beat 2 eggs.  Add 1 cup sugar & 1 tsp. vanilla, beat
until light.  Combine separately & fold into egg mix--1 cup flour, 1 tsp
baking powder amd 1/4 tsp salt.  Bring to boil (stove or microwave) 1/2
cup milk and 1 tsp margerine.  Add slowly to batter, stirring gently.
Pour into well greased & floured 7"x12" or 9"x9" pan, bake in preheated
325 oven for 30-35 minutes.

From "More-With-Less Cookbook" by Doris Janzen Longacre for the
Mennonite Central Committee, Herald Press, c1976.





I'd split the cake, add crushed & sweetened (to taste) strawberries and
plain yogurt to the middle and more on top.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)