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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.
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.
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.
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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Ok here it is....' summer sausage '
) and mix . Mix in other seasonings and wine ; let stand for 48 hours
