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My mom loved to make this for dinner frequently. It's dried cured beef strips in a white gravy served over toast cut on the diagonal. The beef strips that comes in a glass jar is what I remembered. .
There are a lot of military people who would take exception to that as I found out while running a cafeteria in a hospital adjacent to a military base.
Army cooks would make it with ground beef or beef scraps. It was a way of using up leftover meats.
There are a lot of military people who would take exception to that as I found out while running a cafeteria in a hospital adjacent to a military base.
Army cooks would make it with ground beef or beef scraps. It was a way of using up leftover meats.
Shrugs, never said it was authentic. Just how she made it.
ETA: I googled it just now and apparently they used chipped beef in the early 1900's. Nowadays it's as you said. I have to ask my mom why she always used the glass jar stuff.
...Porcupines: not the spiny animal...but meat balls made with raw rice. As they cook in tomato sauce...the rice swells and studs the meatballs giving (with some imagination) the appearance of quills....hence : porcupines.
Those used to be served in high schools here in Dixie.
Cambric Tea: When we were kids, Grammy would let us have Cambric Tea in the winter. It is hot water, sugar and milk with perhaps a teaspoon of tea, served from a tea pot in tea cups. We felt so special and grown up.
Johnny Marzetti: We lived for awhile in Cincinnati when I was growing up....Johnny Marzetti is a casserole dish with scrambled hamburg, onions, mushrooms, tomato sauce and macaroni....and lots of cheese. It is an Ohio version of American chop suey or goulash. It is like that combined with lasagna.
(~Ohio Thoughts~: Johnny Marzetti Recipe and History)
Coney Islands: In Cincy....a Coney Island is a hot dog in a roll with Cincinnati style chili and onions, perhaps spicy brown mustard too .
Porcupines: not the spiny animal...but meat balls made with raw rice. As they cook in tomato sauce...the rice swells and studs the meatballs giving (with some imagination) the appearance of quills....hence : porcupines.
I'm originally from Cincinnati, and aside from coneys have never heard of any of these. Maybe this is an East side/West side thing.
Pigs in Blankets -- usually L'il Smokies sausages wrapped in Pillsbury biscuit dough, but I've seen it with hot dogs and breakfast sausage links too. My favorite interpretation is a strip of bacon with pancake batter poured over it.
Sommerset Rarebit -- shredded tart apple on toast covered with cheese sauce
My mom loved to make this for dinner frequently. It's dried cured beef strips in a white gravy served over toast cut on the diagonal. The beef strips that comes in a glass jar is what I remembered.
I don't remember it fondly but I do pay homage to that fish by making a tenderloin tips in bearnaise sauce in puff pastry cups.
yup, you stole my answer, best budget meal! You had to soak the beef to get the salt out.
Quote:
Originally Posted by rzzz
A hamburger doesn't have ham in it and it's not from Hamburg, either.
Supposedly they originated in Hamburg, NY, hence the name.
Anyone got the info on deviled eggs? Are they satanic ?
Fish eyes and glue is what my mom calls Tapioca pudding..
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Maybe this is an East side/West side thing.
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