Mom's food.

susanll

stricken_detective


Macaroni & cheese from the blue box with cut up hotdogs stirred into it.lol
Dilly Dip
Creamy Cucumbers
Tomato Pudding
Cincinnati Chili
Fried rice in a real wok
crabmeat casserole
beef roast, carrots, potatoes
chicken & dumpling soup

Norwegian Pizza
Marinated Carrots
any dessert. Seriously. She's a baker, I'm more of a cook. She makes this thing with blueberry pie filling, crushed pineapple, black raspberry Jello & then you frost it with sour cream? She hasn't made it in YEARS, not since Jello stopped making black raspberry.

What is Norwegian Pizza?

 
With lutefisk?

I have no idea why it's called that.
 
Norwegian Pizza:
1 1/2 lbs ground beef
cream of mushroom/chicken/whatever or cheese soup
1 medium onion, chopped
1 bag tater tots

Press ground beef flat into a 9x13 pan, like you're making cookie bars. Sprinkle salt & pepper over meat, sprinkle onions over that. Spread undiluted soup over that, put tater tots in rows over that. Bake @ 350 for 90 minutes. Cut along the tater tots for your pieces, and eat with a fork, this pizza.
 
 
yes, the beef goes into the pan raw. That's why it cooks for an hour and a half. But I wish I had a dollar for every person who's said, "No, I'd feel better cooking the beef first"--but you CANT, otherwise it wont be like a little meatloaf hiding under your tater tots.

stricken_detective


I have no idea why it's called that.

Norwegian Pizza:
1 1/2 lbs ground beef
cream of mushroom/chicken/whatever or cheese soup
1 medium onion, chopped
1 bag tater tots

Press ground beef flat into a 9x13 pan, like you're making cookie bars. Sprinkle salt & pepper over meat, sprinkle onions over that. Spread undiluted soup over that, put tater tots in rows over that. Bake @ 350 for 90 minutes. Cut along the tater tots for your pieces, and eat with a fork, this pizza.


yes, the beef goes into the pan raw. That's why it cooks for an hour and a half. But I wish I had a dollar for every person who's said, "No, I'd feel better cooking the beef first"--but you CANT, otherwise it wont be like a little meatloaf hiding under your tater tots.

That's hotdish!

Mama Toad is/was a Czech cook to the core.  Homemade saurkraut, pickes of all kinds, a kolache recipe she still guards with a cleaver, tub of goose fat in the fridge at all times, you stop in for a chat and she says she'll make you a little snack  - suddenly a platter of 3-4 various east eauropean suasages and fried potatos are in front of you.
 
She has advanced parkinsons now with the begining of dementia.  It's truely difficult to see this woman who her entire life was bursting with energy, boundless enthusiasim, and positive attitude slowly fade away.

Hi All,
 
Thanks so much for your memories of your mom's cooking.
Tomorrow my 4 year old grandaughter & I will be going with my sister to visit my mom.  My mom insists on making dinner for us tomorrow night, bone-in chuck roast( from a recently butchered steer from my aunt's farm),potatoes, carrots, onions, green beans(canned by my mom), homemade rolls(my grandaughter loves rolls!)
Can't wait!!!!
Also, I will be taking my mother-in-law to the Clendenin, WV Dairy Queen for some West Virginia hot dogs.  A great roadfood trip.

 Sounds absolutely PERFECT! 
   Have a wonderful time, And take a picture of the Rolls for me.  
   

My Mom passed away this past January, one month shy of her 86th birthday. Mom was an incredible cook. We lived in a small town in the hills of East Tennessee and there really was no place to get anything but the basic foodstuffs. Mom could take the most mundane ingredient and season it and add other ingredients to it until you had a fabulous meal.
Mom was a voracious reader, tons of magazines came into the house each month, and she would take a liking to some dish she read about and go get the closest to those ingredients she could find, and make the dish. I was a child of the 60's and 70's, so there really wasn't much going on in the groceries of the small town I lived in. I don't know how Mom produced such wonderful dishes with the limited ingredients she had at hand.
I remember one time when I was working in the Gulf of Mexico on an oil drilling platform, we came ashore in Louisiana and on our way home to TN we went by a seafood shop. They had alligator shoulders frozen for sale so I got some. I just wanted to try alligator meat. I gave them to Mom and she made the best stew out of those shoulders you've ever had! She just instinctively knew what to do.
I've been calling Mom at 9:00 every night since Dad passed away in '99, as that time starts to come around each night I instinctively start going for the phone to call Mom before I realize she's no longer there. I miss you Mamma.

Awwww

stricken_detective
 

But I wish I had a dollar for every person who's said, "No, I'd feel better cooking the beef first"--but you CANT, otherwise it wont be like a little meatloaf hiding under your tater tots.

Touché!  I have a "beef" with Crock-Pot recipes that call for browning meat in a pan.  In the words of slow-cooker expert Stephanie O'Dea, "I hate cooking before I cook!"
 

MellowRoast

stricken_detective
 
But I wish I had a dollar for every person who's said, "No, I'd feel better cooking the beef first"--but you CANT, otherwise it wont be like a little meatloaf hiding under your tater tots.

Touché!  I have a "beef" with Crock-Pot recipes that call for browning meat in a pan.  In the words of slow-cooker expert Stephanie O'Dea, "I hate cooking before I cook!"

Slow cookers don't result in a Maillard reaction (well, there's an overpriced one made by All-Clad marketed by Williams-Sonoma that uses an All-Clad cast aluminum insert with a non-stick coating for pre-browning; I got one as a gift, and it works really well, but at that price, I'd never consider buying one for myself). Rick Rogers put it well when he said that using a slow cooker doesn't mean forget everything you ever learned about cooking.
 
Bart

On the occasions I use a slow cooker, it's for ease and convenience, so I definitely don't want to cook before I cook.   In most cases, that step isn't necessary.

MellowRoast


On the occasions I use a slow cooker, it's for ease and convenience, so I definitely don't want to cook before I cook.   In most cases, that step isn't necessary.

I do not like to use a slow cooker for a beef roast-chuck or shoulder.  I don't get the roasted flavor that I like from over roasting.  I like to salt & pepper the roast, brown meat 5 minutes per side, add potatoes, onions, carrots, celery & roast covered in 325 oven for several hours.  I save the pan I browned the roast in to make gravy.
I do have a great recipe for cooking a boneless pork loin in a slow cooker, adding 2 cans of mushroom soup.  A great way to get a tender pork loin.

I can appreciate both points of view. While I realize I need to do it because it will make the food taste better, I resent having to wash another pan.

Rival's Crock Pot division used to have a line called "Versaware"; essentially, it was a crock pot you could brown food in, and it only cost (or used to cost) about $35 at discounters. Two problems: according to many reports, it's a bit on the fragile side, although my daughter has had no problems. Also, it is currently out of production, and there does not seem to be any plans to bring it back into production, so if you find one (there are plenty out there) consider it disposable, because spare parts are not available.
 
Someday, someone will invent a durable crockpot with a liner you can brown in for less than $250...
 
Bart