Tell us about your favorite meal, either to eat or to prepare.
Does it just taste great, or does it have other associations?
Well, it is the dumplings in the Sauerkraut, Pork and Dumplings that attract me to the dish. My granny made the best dumplings around. I shared the recipe only with the family and one friend. She made it the New Years Day my other half died. I went into the doctor’s office where she worked a week later. Her husband was there and the first thing he said to me was: “I’m sorry for your loss, but I have to tell you that was the best dumplings I’ve ever eaten. They were fantastic.” Yep. That’s Granny’s dumplings. We sorted out a couple of areas where she had problems with them [the amount of liquid. She thought she needed more. It’s a really stiff drop dough.]
It’s not Granny’s recipe for dumplings, but you might like this one: Pork, Sauerkraut and Dumplings No sorry. I don’t give out Granny’s recipe.
The Ham Pot Pie is not a Ham Pie. It irritates me to no end when some fool says we are having Ham Pot Pie and they serve me Ham Pie. I like ham pie, but a meat pie is NOT a Pot Pie. How in the devil can it be a pot pie when no pot is involved? Hum? Answer me that one. Ham Pot Pie is like the Chicken and Dumplings they serve at Cracker Barrel only with a rich stewed ham. Great for leftover Easter Ham [Damn autocorrect. Fixed.]. The Noodles are large squares of dough, cut from a noodle dough. Granny’s had egg in it. Again, this isn’t Granny’s Recipe for Ham Pot Pie but you might like it. You can also use the noodles for Chicken Pot Pie [Scroll down the recipes and you will find directions plus another noodle recipe].
Whoopie pies are not made from cake mixes or icing or marshmallow. Those are moon pies and are vastly inferior to a Whoopie Pie. If you tried the real thing, it’s disconcerting and tastes like crap.
YOU DO NOT USE ICING OR FROSTING IN A WHOOPIE PIE.
Y’all got that straight now? Aunt Ruth, who always claimed she did nothing special with her rich, moist Whoopie pies used Sour Cream in the dough. Yeah. You know by now I am not giving you that recipe, but here is a Whoopie Pie recipe that does it right. And feel free to experiment with Sour Cream substitution in it.
If you can’t tell by the dishes, we are Pennsylvanian German [PA Dutch] in our cooking. Some of my ancestors arrived with the first German’s Penn invited to make the buffer to protect the English/Quakers from the Indians. What, you thought it was religious freedom? Hell no. He wanted the Indians to fight their way through the Scottish settlers and then the German settlers before they got to the English. And the Scots had a reputation for fighting so they had the outer buffer. I’m all 3 including Native American. As I said in other posts, none of my ancestors on any side showed up after 1776. I am Pennsylvania and an anomaly in ancestry these days. So if you want to define a REAL American [This seems to be a popular fight these days and I win]? It’s someone who ancestors [ALL of them not 1 of them] founded this country in 1776 and lived here before that time. Hell, I would fall over from all the pins from the SAR. [A pin represents an ancestor who fought in the Revolution.]
Food is comfort and taste to me. I’ve taken to Southern Cooking as well. I think it is the fat level in the food. I don’t have a sweet tooth. I have a fat tooth. The food of both is rich and comforting and filling. It was made for a farmer and his work. You had fuel to burn. This food supplied food for men and women who worked and worked hard. Unlike today where we sit in an office and see no results of what we do. Perhaps that is where we went wrong. We lost contact with the ground under us and a good days work where you can see the results and it means something beyond the paycheck on Friday.
I am a farm boy. It shows in the food I eat. And you know what? I wouldn’t change it for anything.