Posted on 06/21/2017 4:15:12 PM PDT by Jamestown1630
They were! My granny did collards, kale, green beans in bacon fat - all the stuff that Glory does, but from scratch.
I didn’t like greens much back then; but she loved them. She was a tiny bird-like thing, and practically lived on greens, bread, and a bite of pig-meat now and then ;-)
Some of the Italian brands of canned tuna are very good.
Any of them without olive oil?
I cooked some brussel sprouts in mushroom soup. After eating the sprouts I gave the remnants of the soup to my dachshund. I thought I was going to have to go to the ER because of the gas attack Otto launched. Note to self, no more brussel sprouts for Otto.
Fast, cursory check indicates ‘No’.
But there’s a company called American Tuna in California, that claims to pack without anything but the oil that comes naturally with the fish:
https://americantuna.com/products/
Note to self from Otto,
“My plan to get some steak smells like it’s working.”
It definitely worked.
BACON is why this one, from ‘thingumbob’ looked good to me:
http://www.freerepublic.com/focus/chat/3561002/posts?page=45#45
“Lots of folks don’t like squash, but frying it in butter until brown & then pouring heavy cream....”
Earlier this week I was talking with my sister about vegetables. She’s at a point in her life where she realized she needs to change her eating habits, so we started discussing various vegetables. I mentioned to her that the only vegetable I didn’t like as a kid was squash. I couldn’t stand it! It wasn’t until I had moved out of the house and started to experience different foods and ways to prepare them that I found out I really did love squash, all varieties of it! The problem was, the only way I’d ever had squash, was an acorn variety, baked in the oven, but drenched in butter and covered with brown sugar. I’d do almost anything to not have to eat that stuff! M
When I finally experienced plain old squash, without any added cream, butter, or sugar, I found it was really good food! Baked or steamed, with a little bit of salt to draw out the natural flavors, yummy! I think part of the problem may have been that the commercial acorn squash available may have been picked unripe, as well as not been allowed to age for a while before preparing it, which allows the sugars to naturally develop.
add me to the list. Thank You
I remember the summer my Mom went crazy with the zucchini squash. Us kids complained while we pinched our noses and ate it.
Then she fixed us a hamburger casserole, with some canned tomatoes and just a little bit of zucchini. we loved it. The next night, we had more hamburger casserole, then more again. We kept asking for more.
One dinner meal (we called it supper) I looked down and noticed there was no hamburger in the casserole with the tomatoes and squash, and there really wasn't much tomato.
In less then a week, Mom took us from hating zucchini, to loving it.
we still call the late meal “supper”...not many of the young’uns do though...
Mon-Sat it is breakfast, lunch and supper. On Sunday, it is breakfast or brunch, followed by Sunday DINNER
You’re added!
Moms are clever that way! ; ) That’s a wonderful story.
Great story, thanks for sharing!
I’m trying to remember the last time I had lima beans and if I liked them or not. It had to have been when I was a kid somewhere else, maybe? They weren’t a staple in our house.
I saw one recipe that looked like it might be the same as a classic green bean casserole with lima beans instead, but the ingredients didn’t look like they matched the picture.
This recipe looks like it might be worth trying:
Luscious Lima Bean Soup
Ingredients
1 pound dry lima beans
4 cups water
5 carrots, chopped
1 leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes vegetable bouillon
8 cups water
2 tablespoons olive oil
Directions
Bring 4 cups of water to a boil. Add dry lima beans, and boil for 2 to 3 minutes. Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften. Drain and rinse until water runs clear, discarding bean water.
In a soup pot, saute vegetables in olive oil until onions and celery are translucent. Add lima beans, and saute for another 2 to 3 minutes.
In the meantime, bring 4 cups of water to a boil. Add the vegetable bouillon to the boiling water, and stir until dissolved. Add broth to the sauteed vegetables and beans. Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.
http://allrecipes.com/recipe/12907/luscious-lima-bean-soup/
The picture a the link has ham and bacon in it. That made it look appealing to me. I don’t see them listed in the ingredients though. Gotta love looking up recipes. I can tweak it with my way of making soups.
The link didn’t work, but just type in “Lima Bean Dip Recipe” in the search box. Sure wish FR would allow us to edit our posts.
Maybe this works:
http://www.foodnetwork.com/recipes/food-network-kitchen/lima-bean-dip-recipe-1973811
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.