Hey Grandpa, What's for Supper? Part 2
- Thread starter Zookeeper9000
- Start date
It's Fish Fry Friday here in Wisconsin...so of course it's fresh caught bluegills through the ice, with ho-made French fries made from garden spuds, fresh bread rolls, with cole slaw from the garden, the carrots and cabbage are keeping well...heaven in the badger state!
bigz
bigz
Fresh cole slaw is THE only way to go! -nice and crisp rather than mushy!
donrae
Rest in Peace -2017
Who made the fries?
We had mac and cheese with ham--I'd reserved this meal for tonight especially cause honey was supposed to work til 2:30 am and he doesn't like it.........then he called and said he was working half a shift, so I also made him some cheesy tater corn chowder. I'm tired.
Hi folks.
i make bread all the time. Here are a few of my favorites.
90 minute bread.. easy one.
2-pkg. yeast 2- T. cooking oil
1/2 c. warm water 2- T. granulated sugar
1-1/2 cups warm water 2-1/2 tea.salt
4-41/2 c. flour
dissolve yeast in the first 1/2 c. water, allow to stand 15 minutes. set aside.
in large bowl combine all the dry ingredients and mix good. then add oil warm
water then add 4 cups flour mix and then add your yeast water mix well .
allow to stand 15 minutes. turn dough out on a floured surface and knead until
firm and alastic, shape into two loaves and put into 2 well greased loaf pans.
allow to rise 30-40 minutes bake at 375 for 30 min.
____________________________________________________________________
1 hour whole wheat bread
_____________________
2 pkg. yeast 2 tea. salt
2 cups warm water 4 c. whole wheat flour
1/4 c. granulated or brown sugar
dissolve yeast in warm water and allow to stand for 10 minutes. stir in sugar and 1/2
cup of the flour. allow to sit till starts to bubble. then add the rest of flour and the salt
mix well with a heavy spoon. spoon batter into 2 greased loaf pans. melt some butter
and pour over the tops. allow to rise to the tops of the pans. bake in oven at 400 for
30 minutes allow to cool in pans for 5 minutes. finish out on a cooling rack.
i make bread all the time. Here are a few of my favorites.
90 minute bread.. easy one.
2-pkg. yeast 2- T. cooking oil
1/2 c. warm water 2- T. granulated sugar
1-1/2 cups warm water 2-1/2 tea.salt
4-41/2 c. flour
dissolve yeast in the first 1/2 c. water, allow to stand 15 minutes. set aside.
in large bowl combine all the dry ingredients and mix good. then add oil warm
water then add 4 cups flour mix and then add your yeast water mix well .
allow to stand 15 minutes. turn dough out on a floured surface and knead until
firm and alastic, shape into two loaves and put into 2 well greased loaf pans.
allow to rise 30-40 minutes bake at 375 for 30 min.
____________________________________________________________________
1 hour whole wheat bread
_____________________
2 pkg. yeast 2 tea. salt
2 cups warm water 4 c. whole wheat flour
1/4 c. granulated or brown sugar
dissolve yeast in warm water and allow to stand for 10 minutes. stir in sugar and 1/2
cup of the flour. allow to sit till starts to bubble. then add the rest of flour and the salt
mix well with a heavy spoon. spoon batter into 2 greased loaf pans. melt some butter
and pour over the tops. allow to rise to the tops of the pans. bake in oven at 400 for
30 minutes allow to cool in pans for 5 minutes. finish out on a cooling rack.
My Grandma Moodies Fried Chicken
============================
grandma lived on a farm most of her life and we raised chickens.
she would catch her chicken, she made shackles and placed them on the clothes line
under it was a large stump she would cut off its head and allow to bleed out and not
move.( the shackles would prevent the chicken from bruising and was in one spot so she
didnt have to chase it.) she would then scald the feathers and pluck it clean and any
small down she would singe over the gas stove she had on the porch for this and
canning in the summer. she would then cool it in a tub of cold water. then she would
clean out the entrills and rinse it well. she would then allow it to soak in salted buttermilk
which she had plenty of... she had an old gurnsy milk cow named Sadie. she would soak
it till close to suppertime usually bout 5 hours. she then would cut it up the way it was
taught to her having a wish bone piece.. she would make a batter of seasoning salt
black pepper and 1 egg plus a little milk and made it thick. she then dipped each peice
into peppered flour and fried it in already hot ( lard ) at the time. she said it was hot
enough when a drop of water danced on top of lard. she never left her kitchen while
she was cooking. she would cook on a woodcookstove in the kitchen of the farm.
she used dried corncobs for the woodstove.
Today i make it close to the same but i use boughten skinless chicken breast and canola oil instead.
i do soak breast in salted buttermilk overnight. i use the same kind of batter and flour mixture.
i use a cast iron pan and cook over a medium heat.
============================
grandma lived on a farm most of her life and we raised chickens.
she would catch her chicken, she made shackles and placed them on the clothes line
under it was a large stump she would cut off its head and allow to bleed out and not
move.( the shackles would prevent the chicken from bruising and was in one spot so she
didnt have to chase it.) she would then scald the feathers and pluck it clean and any
small down she would singe over the gas stove she had on the porch for this and
canning in the summer. she would then cool it in a tub of cold water. then she would
clean out the entrills and rinse it well. she would then allow it to soak in salted buttermilk
which she had plenty of... she had an old gurnsy milk cow named Sadie. she would soak
it till close to suppertime usually bout 5 hours. she then would cut it up the way it was
taught to her having a wish bone piece.. she would make a batter of seasoning salt
black pepper and 1 egg plus a little milk and made it thick. she then dipped each peice
into peppered flour and fried it in already hot ( lard ) at the time. she said it was hot
enough when a drop of water danced on top of lard. she never left her kitchen while
she was cooking. she would cook on a woodcookstove in the kitchen of the farm.
she used dried corncobs for the woodstove.
Today i make it close to the same but i use boughten skinless chicken breast and canola oil instead.
i do soak breast in salted buttermilk overnight. i use the same kind of batter and flour mixture.
i use a cast iron pan and cook over a medium heat.
Well, I'm on my own tonight - the Princess is going to a 'volunteers awards' dinner at the fire company. I'm having rack of lamb - she hates lamb so this is MY meal. Rack of lamb, left over stuffing and red beets - all for just me.
Grandma Rauch's chicken and noodles
==============================
this was my fathers mother..her recipe is kinda unique.
she would always buy her whole chicken and it had to weigh just so-so.
she would get up about 4:30 a.m on sunday and start her dinner thing.
she would pressure cook her chicken and always used her own seasonings
that she grew, thyme, oregeno,sage, plus salt and black pepper went
in withe chicken to cook. when it was done she would cool it open the
top when all the pressure was gone take out the chicken and started
picking all the bones and cartlidge out, she would deskin it and strain
the broth. she would use the same pot to bring the brth to a boil then added
her torn up chicken ( accept the gibblets ) she used those for stuffing.
she would put it on low heat. meanwhile she would make her noodles.
this she would take 1/2 bag of flour put in large bowl add a small mound of
salt which would be roughly a tablespoon or so. she would measure out 2
teaspoons baking powder wisk it all up fluffy. she would make a well in the
center and added 4 bantam eggs. ( she said no store boughten eggs for
her noodles. ) she would then add 1/2 cup of milk and work it all into a soft
dough... she alqways used several layers of newspapers to put her flour
to roll her dough on.. no need to clean up a mess that can be avoided.
she would put a few cups down and she would pat it turn it over and when
she had it the way she wanted she would start rolling the whole thing
into a jelly roll fashion pulling here and there plenty of flour in the center
until she had gotten to the last side, she then would slice it using a just
sharpened knife and would roll the noodles into remaining flour as
not to stick. when they were all cut she then would throw them a small
handfull at atime into the now rolling boiling broth and chicken. stirring
so as not to stick together. she would turn down the heat to low temp
and simmer about 20 min. done, they came out fluffy kinda like a dumpling
but not. she would always have mashed potatoes from the garden , corn
on the cob or frozen she put up and slced tomates. she figured out a way
to have slicing tomatoes almost through last part of february. out of her
\own garden.
==============================
this was my fathers mother..her recipe is kinda unique.
she would always buy her whole chicken and it had to weigh just so-so.
she would get up about 4:30 a.m on sunday and start her dinner thing.
she would pressure cook her chicken and always used her own seasonings
that she grew, thyme, oregeno,sage, plus salt and black pepper went
in withe chicken to cook. when it was done she would cool it open the
top when all the pressure was gone take out the chicken and started
picking all the bones and cartlidge out, she would deskin it and strain
the broth. she would use the same pot to bring the brth to a boil then added
her torn up chicken ( accept the gibblets ) she used those for stuffing.
she would put it on low heat. meanwhile she would make her noodles.
this she would take 1/2 bag of flour put in large bowl add a small mound of
salt which would be roughly a tablespoon or so. she would measure out 2
teaspoons baking powder wisk it all up fluffy. she would make a well in the
center and added 4 bantam eggs. ( she said no store boughten eggs for
her noodles. ) she would then add 1/2 cup of milk and work it all into a soft
dough... she alqways used several layers of newspapers to put her flour
to roll her dough on.. no need to clean up a mess that can be avoided.
she would put a few cups down and she would pat it turn it over and when
she had it the way she wanted she would start rolling the whole thing
into a jelly roll fashion pulling here and there plenty of flour in the center
until she had gotten to the last side, she then would slice it using a just
sharpened knife and would roll the noodles into remaining flour as
not to stick. when they were all cut she then would throw them a small
handfull at atime into the now rolling boiling broth and chicken. stirring
so as not to stick together. she would turn down the heat to low temp
and simmer about 20 min. done, they came out fluffy kinda like a dumpling
but not. she would always have mashed potatoes from the garden , corn
on the cob or frozen she put up and slced tomates. she figured out a way
to have slicing tomatoes almost through last part of february. out of her
\own garden.
donrae
Rest in Peace -2017
My plan had been for Sugar Monkey and I to go out to Chinese tonight. Honey's working and Big Boy is at a church retreat, so I thought it'd be nice for the two of us to go out. But, he woke up throwing up this am.......sleeping on the sofa all day. So, we had tomato soup (I had grilled cheese, too). Oh well, try again tomorrow!
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