This recipe for oyster soup had me turning to the internet to research. Because this is at least 110 years old, some cooking terminology and ingredients have changed over the years. Right off the bat I must make it clear that the oysters are to be shelled prior to cooking. It might sound like common … Continue reading
The next time you find yourself presented with a live chicken in payment for yard work, you will be able to reference Maggie Ritchey’s notes on how to deal with it once it is no longer living. It goes without saying that you will need to pluck it first. Roast Fowl First cut the head … Continue reading
Finally the last item. Soup. The narrative is self-explanatory Basic Soup (GrammaA) Soup is a lovely, warm, nutritious meal. It is also quite personal. It is time consuming, but well worth it. The Broth – Use most any kind of leftover bones, i.e. chicken, turkey, beef, ham, or purchase a soup bone with a little meat … Continue reading
Earlier I said that you would hear from Aunt Dottie again. Here is another of her mushroom (from mushroom country) recipes. Mushrooms are grown in the dark, in a building (a mushroom house). They are grown in flats only inches apart and when they are harvested, the person harvesting wears a cap like a miner’s … Continue reading
This is not a great old standard, but a new standard which is so simple. You will see that the recipe calls for 2 pounds of stew beef, but it makes so much sauce that you can easily put a third pound into the mix. Then there will be some left over for the freezer … Continue reading
Gram's Recipe Box 