We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Moms show their love for their families by cooking, especially those gooey, bland, rib-sticking comfort foods in the winter. They make everybody feel loved, and they're all in Fanny Farmer's cookbook if you have one around.
Mommys of America winter foods are cheap and easy to make. Cheaper than McDonald's, but probably less "healthy" than McDonald's. Whatever "healthy" means.
Here's a classic Mommys of America dish, Creamed Chicken with Peas, best (I think) on top of white rice but it works on toast, mashed taters, and egg noodles. Lots of ground pepper on top.
For one extra Mom point, serve it on Basmati rice. For two extra points, on a brioche. For three extra Mom points, use the pheasant Dad shot instead of chicken because she deserves it for marrying a guy who goes out and shoots the family's food.
Got any favorite Mommys of America dishes? This is first of a sentimental, anti-gourmet series this week.
The casserole - the classic that we all had as kids which would cover everything from tuna to hamburg to...well whatever was left over. Mix with egg noodles, a little cheesy crust and blamo - instant comfort food.
Still have some leftover Damn Yankee gumbo from new years eve to finish off for lunch. And then it's cider pork and apple kraut leftovers for dinner tonight. Nothing new til Saturday.
Creamed chicken and peas sounds sublime.
Similar to creamed chicken: chicken pot pie, made with leftovers from roast chicken dinner. If you don't have homemade gravy left for the sauce, make a basic white sauce, but add garlic and a tiny bit of nutmeg and lashings of fresh ground pepper, plus sauteed sweet onions (in butter), and frozen baby peas and slivers of baby carrots (better than standard frozen peas n carrots) and bake in storebought roll out pie crust. I have a heavy hand with pastry, and know my limitations...
my dad raised beef and we had creamed hamburger over biscuits my mom made, sometimes day old biscuits, my dad called it the same thing as the Navy that he was in called it......SOS.
My mother could make great chicken ala king and several other creamy chicken dishes.
Recently my son asked me to make a chicken pot pie. Now how hard could that be? I read a LOT of recipes, none sounded appetizing. I asked a number of women/men who are good cooks, in their sixties, and NONE had ever made a chicken pot pie (how odd is that!).
My experiment was an abysmal failure. God bless my husband and son, they ate it and complimented me on it (they are kind souls). My daughter-in-law, who is a good cook, tried to tell me everything I did incorrectly, but I just don't think I will get the hang of this dish. Pizza anyone?
Try this, #6......get a box of Chicken stock-not broth- and the veg you want in it-to me it is the classic carrots, peas, and potatoes; sometimes I put in celery as well.
Par boil the veg, you want it kinda 'toothy' still. I do it in the stock. Get yourself a premade pie crust and blind bake it for about 9 minutes @350. Make your rue, add in the stock and keep it thinnish, add the veg and chicken and parcel out into the pre-baked crusts. Strip or full cover your top, and then bake it until golden brown.
I generally use no salt when I cook so don't think the omission is recipe based!!
Does anybody else remember Swedish meat balls? They were regular meat balls but served in a sour cream sauce instead of a tomato sauce. My mother used to make them, nothing fancy, we weren't Swedish or anything, it was just a truly delicious recipe in the 1950's that seems to have gone out of style.
I also notice that peas, which are delicious, have virtually disappeared as a vegetable, and we ate them all the time growing up. I guess it's too much trouble nowadays to shell them. There were also something called shell beans, which were like peas, except they were purple and white, and you had to shell them, too.
My mother and grandmother WERE Swedish and never made the meatballs in a cream sauce. They fried them and served them with the pan gravy, usually with creamed or mashed potatoes. With Swedish coffee bread for dessert. Mmmm, cardamon, cinnamon and pearl sugar on top.
Spinach linguini with Alfredo sauce and paper thin pepperoncini w nutmeg.
Crockpot Pulled Pork w BBQ sauce
Pot Roast w Campbell's Mushroom Soup plus a package of real mushrooms, chopped onion, bag of baby carrots. Bake Russet Idahos separately in oven during last of two hours cooking.
Shredded Cabbage and sliced Kielbasa w dill seed and onion and an apple chopped w half a pound of grated sharp cheddar. Bake at 250 for a hour and a half w no liquid in enameled casserole. Serve w crusty dark rye bread and unsalted butte
Can you tell I'm on a diet from all this food pron?
I make this with chicken, putting mashed potatoes made with butter and cream on top, then peas finished with butter and cream (pour off the water when almost done, add cream, butter, salt and pepper to taste then bring back to boiling). Just spoon the peas and butter/cream mixture over the mashed potatoes and chicken. Mmmmmm mmmmmm.