Text 8323, 137 rader
Skriven 2008-06-02 16:55:17 av Ruth Haffly (1:396/45.28)
   Kommentar till text 8159 av Carol Shenkenberger (14259.cooks)
Ärende: Meat Balls, Mamma Mia!                                   [1]
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Hi Carol,

 > hours, then debone it.  She'd then add rice and frozen mixed veggies to
 > the water, with the turkey and just salt/pepper for seasoning. Let it
 > adaptations are using brown rice and other seasonings (whatever I grab
 > that fits), cooking it with the rice for about an hour, then adding the
 > the frozen, mixed; sometimes I'll get creative and use "whateveahs".  I
 > made a soup once with chicken neck bones, 12 different kinds of veggies
 > (mostly fresh) and rice that was more of a stew than soup but it was

 CS> Ok, not radically far off what I've done.  I hadnt used frozen veggies


For commercially put up veggies, my mom used the frozen instead of the
canned. I do the same as canned usually don't have the texture I like.
My mom didn't add her home canned veggies to the soup but I have, when I
had them.

 CS> though.  Just fresh (often slightly wilting) ones.  If i use frozen,
 CS> it's from the soup bag of what was wilting and wasnt ready to use yet
 CS> so ended in the freezer baggie.

I probably ought to start buying more fresh and using a soup bag as
well. Then, too, I'm so used to doing the bulk of my shopping once a
month..........it's easy to toss in several bags of frozen stuff. I have
ben buying a bit more fresh here & there, using it first, then going
with the frozen. The housing fridge doesn't give us very big crisper
drawers tho, another down side to buying a lot of fresh stuff.

 >  CS> Not that famcy, but it wasnt bad at all.  Mostly today when I look
 >  CS> back at it, i would have said 'add more spice'.  Then again, of the 3

 > Tetrazzini isn't really fancy--basically turkey (or chicken), noodles,
 > bell pepepr, onion, and cream soup.

 CS> Ok, she had the basics there.  She'd serve it over pasta of whatever
 CS> type were handy.  Spagetti, egg, shells etc.

It usually has noodles mixed in so could be your mom's adaptation.

 >  CS> kids I was the spice-head (which isnt to say much as 10 years ago I
 >  CS> in the jar).  If i recall right, my sister had some food sensitivities
 >  CS> (not true allergies) we had to watch.  Too much citrus or tomato and
 >  CS> she'd get mouth sores.

 > Understood.  Part of the reason my dad liked everything on the bland
 > side was that he had a sensitive stomach. I'm not sure if he had ulcers
 > or not but he also had heartburn/indigestion problems. I tone down my
 > spicing whenever I cook for them.

 CS> I am not sure how much I have to tone down for Mom now.  Shes shifted
 CS> like me but is still a plain simple cook.  A bit fancier now that she
 CS> isnt trying to fix for 3 hungry kids.  We chat via email most days as
 CS> she lives a goodly 7 hour drive from us.

My mom is over a day's drive from us.  She's quite computer phobic so
doesn't do too much on it. She still cooks like she did when we were
home, tho reduced quantities, and more reliance on convenience foods
than she used to. She hasn't gone the instant mashed potato route
totally yet but I don't think it will be too much longer before she
does.


 > Dull, boring, unappealing (except that it was food) etc. A lot of red
 > meat--roast beef, ground beef & lots of mashed potatoes.

 CS> Ah not so very bad, but dull yes and lots of ground beef or pork
 CS> chops.  She also liked chicken breast and would bake them making 4.

My mom would usually bake (or fry) a whole chicken for the 7 of us. One
kid might get both wings or 2 of us a wing and drum stick, the two
thighs would go one apiece to a kid. Some times when we were younger, it
was 2 wings for one kid, the drum sticks one each per child, the 5th
child's portion would be a thigh.  Mom and Dad would pretty much have
the rest of it, some times there would be a bit left to divide up for
seconds.  Times were really lean when we were growing up; even after my
mom started work, the amount of food she cooked didn't increase very
much. What did help was first my older brother, then me, leaving home
for college and/or work.  That increased portion sizes for the kids left
at home. If we had a bakedchicken, the current cat would get the part
that "went over the fence last".

 CS> To me later,
 CS> overcooked but at the time that was all I knew.  Just plain, no spices

Sounds about the same. Only seasoning would be salt and pepper as a
general rule.

 > That's what I've done over the years--nothing fancy but tummy filling.

 CS> Mom was pretty good with that line. Most were pretty much pasta and
 CS> canned soups with a touch of meat.

That's the way to stretch the food dollars.  Add a few inexpensive
vegetables in it or on the side...........

 >  CS> to 'share nicely so Mom got some' and one she got just for her and me.
 >  CS>  (a glass jarred fruit salad, I'd be nice and leave her the cherries
 >  CS> except 1 or 2 out of the 12 or so in the jar because she liked'em).

 > If they were the maraschino cherries, I'd have left all of them for her.
 > Even as a kid I never liked them but had to eat them to be polite a lot
 > of the time.  Today I usually give them away or ask that they not be put

 CS> Oh I liked them but Mom really loved them so I'd limit myself on them
 CS> and grab a higher share of the bannana bits (which she didnt like as
 CS> much as me).

I'd probably have gone for the peach pieces.  More likely, it was dished
out and we had to take whatever we got, no trades or complaining.

 >  CS> Wierd but well. I got my 'use it if useful' habits from Mom.

 > It took me a long time after I got married to be comfortable with having
 > more than one jar of jelly/jam open at the same time.  One of my
 > parent's favorite dictates was that we had to "use up the old before we
 > start the new"--Dad remembers the Depression all too well.

 CS> I am prone to one jar only here too, but am not upset to see two
 CS> different types open.  I tend to give a stern look at 2 grape jelly
 CS> jars at once though

I know; I would too. We generally have a couple of different varieties
open now.  Haven't bought grape jelly for years. (G)

>> CONTINUED IN NEXT MESSAGE <<

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


... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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