Skip to comments.Freeper Kitchen: Share Your Food Memories
Posted on 06/12/2006 10:25:30 AM PDT by HungarianGypsy
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You can easily grow chives and parsley indoors on your windowsill.
Some people grow chives indoors by planting and tending an inner scallion stalk (green part).
Oh, I remember making that - it's goood! What a fun job you must have. Do you have the book about American "company food" from the 1950s and 60s? I loved it. Can't think of the name, but will look for it. Mine's in storage right now.
Thinking of fruit cocktail reminds me of two more "grandmother" favorites. One was a fruit salad she would make with fruit cocktail, real whipped cream, fresh orange segments, coconut, pecans and mini-marshmallows. I still get hungry for it sometimes, but make it with CoolWhip and also add blueberries and bananas. Thank heavens for the "extra cherries" fruit cocktail they make nowadays - I always wanted more cherries in grandmother's fruit salad.
Also, she used to make an extra-wonderful dessert pudding which we all called Nesselrode Pudding, but wasn't really the authentic nesselrode. It was a baked vanilla custard with halved maraschino cherries, pecans, whipped cream and vanilla wafer crumbs swirled into it. I've lost the recipe a dozen times and don't have it now, either. That was my very very favorite dessert for many years, but didn't get to have it very often.
Oh, found the name of the fun book -- "American Gourmet" by the Sterns. It has a subtitle with the word "swank" in it, lol. Amazon doesn't seem to care much for it - but I loved it. One of the recipes from it I did one night for company because it was so easy - mushrooms stuffed with thawed-out Stouffer's Spinach Souffle mixed with crumbled bacon, pecan bits and cheddar cheese, then baked till bubbly. My guests gobbled them so fast I didn't get any!
Finlly got a chance to fix myself the baked MC for din-din tonight - it was great! Thanks again.
What an excellent thread. What a great way to produce good vibes; a rare event nowadays.
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