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Old 04-22-2014, 08:20 AM
 
Location: North America
18,321 posts, read 11,617,677 times
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Biscuits made with lard, not vegetable shortening. Whole milk with cream floating on the top (Macarthur dairy delivered it).
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Old 04-22-2014, 09:18 AM
 
Location: UpstateNY
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Mac Arthur dairy in Connecticut?
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Old 04-22-2014, 09:38 AM
 
Location: North America
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Quote:
Originally Posted by CCc girl View Post
Mac Arthur dairy in Connecticut?

Florida.
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Old 04-22-2014, 10:50 AM
 
Location: League City, Texas
2,813 posts, read 4,315,108 times
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Quote:
Originally Posted by weltschmerz View Post
I'll eat turkey chili, but not beef chili.
If the only option was turkey chili--I'd skip the chili. The Chili Queens of San Antonio must be spinning in their graves in disgust.
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Old 04-22-2014, 03:51 PM
 
Location: Islip,NY
16,942 posts, read 19,688,588 times
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Oven fry chicken, similar to Shake N bake, crispy salty greasy yum. Streits potato pancake mix. My mom made this Fridays during lent with fried flounder. I make my own from scratch now. Lipton cup of soup in the dry packets, chef Boyardee,
Motts apple/raspberry juice can't find that blend anymore.TCBY yogurt, only store left on LI is in Plainview. Thinny thin Ice cream from Carvel. Jaw breaker candy, pixie sticks, sky bars, Choco stix, molasses pops, Clark bars.
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Old 04-22-2014, 04:49 PM
 
Location: Northern VA
3,872 posts, read 7,602,480 times
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Carnation breakfast bars. I miss those so much.
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Old 04-22-2014, 05:53 PM
 
Location: Massachusetts
5,945 posts, read 6,748,830 times
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Carob was quite exotic when it was new and I oddly liked it as a kid. The last place I remember seeing it was Bread & Circus, the pre-Whole Foods grocery.
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Old 04-22-2014, 06:13 PM
 
13,713 posts, read 22,838,286 times
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Quote:
Originally Posted by 495neighbor View Post
Carob was quite exotic when it was new and I oddly liked it as a kid. The last place I remember seeing it was Bread & Circus, the pre-Whole Foods grocery.

Gosh, I thought that I was just transported back to the Seventies.

Let see, there was carob which was somehow morally superior to chocolate.

Then there was ground chicory which was supposed to replace coffee.

All I remember was that I preferred chocolate and coffee ... by a country MILE.
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Old 04-28-2014, 11:10 AM
 
Location: UpstateNY
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I remember those breakfast bars, they were as good as candy! And shake n' bake, loved it!
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Old 04-28-2014, 02:01 PM
 
Location: nyc
282 posts, read 286,092 times
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Default Ok here it is....' summer sausage '

6 lbs lean beef

Sweet pickle brine = ( 2 gal. water, 3 lb salt, 1 lb brown sugar, 2 tbsp black pepper, 5 crushed cloves, 1 tbsp white pepper )

4 tbsp salt

4 tbsp garlic powder

3tbsp white pepper

2lb lean pork

2lb pork fat

8 whole black peppercorns

2 tbsp coriander seed

pinch mustard seed

2 1/2 cups dry red wine

Cut the beef into 2 inch chunks and place in a crock . Cover with brine ; use weight to keep submerged .

Remove the meat and stir the brine every four days .

After 8 to 12 days remove beef, rinse it, and place in the refrigerator to drain for 24 hours ; then cut into

smaller chunks, and mix with the salt, garlic powder and white pepper . Grind the beef , pork and pork fat

twice through 3/16 inch plate ( ) and mix . Mix in other seasonings and wine ; let stand for 48 hours

in refrigerator . Stuff into muslin casings .

Cold smoke ( ) at 80 degrees F for 12 to 14 hours until the skin turns dark brown ( the sausage will dry and shrink by as much as 1/3 )

Hang the sausage in a refrigerator or other cool place for at least 2 weeks . Use in salads and for snacks .

How did people have TIME for this kind of stuff ???

One of my elderly ( over 95 ) aunts used to make this and she called it ' Summer Sausage ' = some o' this , some o' that lol

Enjoy, if you got the time to make it
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