Text 7204, 103 rader
Skriven 2008-05-16 22:41:36 av Carol Shenkenberger (13267.cooks)
   Kommentar till text 7143 av Ruth Haffly (1:396/45.28)
Ärende: Meat Balls, Mamma Mia!                                   [1]
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 >  CS> I do not recall my Mom ever making a scratch soup which is odd as it's
 >  CS> one of the first things i learned to do reasonably well (and got
 > 
 > That was the only one my mom did--so she could stretch the bird even
 > further with the family.

It seems your mom was both more and less of a cook than mine <g>.  How did
your mom make the soup? What did she add?

 >  CS> better at over the years).  There was a turkey noodle dish she'd do
 >  CS> though with the leftovers that was pretty good.  Bland but tastey.
 >  CS> Most of the 'spice' came from canned cream soups and green bell
 >  CS> peppers as I recall.
 > 
 > Sounds like it was turkey tetrazzini; I've got some in my freezer now
 > but made with chicken instead of turkey.

Not that famcy, but it wasnt bad at all.  Mostly today when I look back at
it, i would have said 'add more spice'.  Then again, of the 3 kids I was the
spice-head (which isnt to say much as 10 years ago I was still waving a
jalapeno over a dish then letting it go free back in the jar).  If i recall
right, my sister had some food sensitivities (not true allergies) we had to
watch.  Too much citrus or tomato and she'd get mouth sores.

 > Ninty nine point nine nine per cent of the time our starch was mashed
 > potatoes.  The rest of the time it was white spaghetti with a meat

Sounds more dull than my routine.  Mom varied stuff.  I casn pick on her now
for not being a spicy cook, but the quality and variation were not bad for
the times at all.

 > sauce. I really don't recall any thing in the line of casseroles served
 > at home; my grandmother would have one we called "glop" whenever we'd
 > come down for a visit.  It was supper the night we arrived as it would
 > hold until we could get there (about 4 hours drive). I recall my mom
 > saying something to the effect of Dad not liking casseroles but would
 > eat that one to be polite.

Mom made/makes a really great tunafish cassarole. It's not overly fancified,
just good stuff.

 >  >  CS> leftovers (she'd make a little extra fairly often and sometimes we
 >  >  CS> didnt eat up the extras), she'd freeze it and then pull it out later
 >  >  CS> for the meatballs.
 > 
 >  > Makes sense; we rarely had left overs like that.  If it was just a dab
 >  > or two, it went into the dog's dish.  More than that and Dad would use
 >  > it as part of his lunch. Some meats had "planned re use" but a vegetable
 > 
 >  CS> No dog and we 3 kids handled the leftovers unless Mom said 'do not
 >  CS> touch these, they are for dinner later'.
 > 
 > We always had a dog; my parents still do--and he still gets table scraps
 > (and they wonder why he can't lose the weight he's supposed to).
 > Leftovers were always hands off for us as they woud be recycled into
 > something else or reheated and reserved.

Hehe we recyled the leftovers quite well with no need for a dog to help. 
Mom's system was if it wasnt in the freezer or she hadnt said 'hands off' it
was fair game.  There were a few items we were reminded to 'share nicely so
Mom got some' and one she got just for her and me.  (a glass jarred fruit
salad, I'd be nice and leave her the cherries except 1 or 2 out of the 12 or
so in the jar because she liked'em).

 > Now that would have made some interesting crumbs.  A bit crunchier than
 > usual.
(burned toast as bread crumbs) Yup!  Actually works pretty well.  Wierd but
well. I got my 'use it if useful' habits from Mom.

 >  > I think jarred sauces have been around a good while but they've been
 >  > more expensive than the packet.  I ate my mom's spaghetti/sauce but knew
 >  > there had to be something better--and found it when I met/married Steve.
 > 
 >  CS> Dunno.  I do not recall them in 1978 when I moved out from home, but
 >  CS> may have missed them then.  This though speaks to 1960's and early
 >  CS> 70's with Mom's cooking.  To this day, I have many packets always on
 >  CS> hand for various things. I was just used to seeing same as a kid when
 >  CS> looking in the fridge and never really thought about it.
 > 
 > I don't use them, don't generally keep jarred sauce on hand either. I've
 > not found any that taste as good as what I make.

Well keep in mind you can make good stuff.  The rest of us use the jars now.
Bertoli today.  Not bad.  Many steps up from sugrar-sauce-ragu.

 >  CS> It's a sort of almost italian but from the 'medly of the Med' cookery.
 >  CS>  Now, in *my* house the 3-4inch baby octopii are being left whole
 >  CS> (cleaned of beak) and gonna be setting there spectacular over the top
 >  CS> of the spegetti sauce and lingiuni mound, but i can see for others i'd
 >  CS> probably wanaa chop'em up.
 > 
 > Some folks would absolutely freak out if they saw octopii draped over a
 > bowl of pasta. (G)

Hehe, for sure.  These are about tarantula sized guys.  Just drape'em over
the mound. Looks like they are munching out.  The current ones BTW are about
5 inches across.  Serious spooky food to those not used to the idea to see a
5 inch 8legged critter ontop.

                  xxcarol
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