Straight Talk from a Comfort Foodie - Fast Food
My parents lived for convenience when it came to feeding their children. I was a Beech-Nut kid, and breast-feeding wasn't my mother's idea of liberation. I was weaned on A&W root beer served by a car-hop at a local joint called "Suds n' Dogs." Dad was a cosmetic salesman, and, though he was raised in an orthodox Jewish household by a mother that adhered to the kosher principles, he lived on a steady diet of quick stop specialties regardless of their orientation.
On Sunday mornings we would scarf down some bacon and eggs and then pile into Dad's 67' Impala and head to Brooklyn for a visit with his parents. They were immigrants who spoke Yiddish and little English and had raised four children in their two-bedroom apartment. Somewhere along the way we'd stop for burgers and fries. Visiting McDonald's, in those days, was different than it is today. Outside you could run along the red and white tiled wrap-around bench and look through the impressive glass walls surrounding the kitchen to watch the burgers being cooked and the assembly line churn out perfectly packaged sandwiches. (When Burger King eventually came to our hometown, we actually got dressed up to try their flame-broiled brand.) There was no drive through then, and very few people called it "fast food". My sister and I would eat the stuff in the back seat, using the fries as swords in a dual, while Dad drove and Mom bit her nails. Before arriving at my Grandparents third floor walk-up in Flatbush, a small crowded apartment that was always filled with the aroma of garlic and onions, Dad would stop at a dumpster and throw away any remnants of our lunch - including all the paper packaging. The four of us would get out of the car so he could spray it down with air freshener, pile back in, turn the block, and arrive. He figured what Grandma didn't know wouldn't hurt her.
Sometimes we would bring shopping bags full of peaches or apples from the local farmers market on Long Island for Grandma to use in the fruitcake recipe that she'd brought with her from Poland. If there came a Sunday when the previous weeks' produce hadn't been processed, there was an ingenious, if not totally devious, procedure for letting us know. Rather than call us directly, and incur a toll call, she'd place a collect-call to our home and ask for "Mrs. Noapel". This being the code name for "NO Apple" ? Dad would decline the incoming call by saying there was no one there by that name. Then he knew not to bring any fruit. My Dad and his mother wrote the book on "the art of the food trick".
One of my fondest memories was the day Dad ordered home delivery of Cott soda. Two cases would arrive every week; an assortment of grape, cola, black cherry, and the coveted Cream - that was always the first one tapped. Folks in our suburban neighborhood got their Charles Chips home delivered in huge brown cans. Others got milk and eggs delivered, but our house got the goods. No wonder our milk-fed friends were begging to have dinner at our house.
My folks never had a problem finding a teenaged baby-sitter, because the word was out about our junk-food stockpile. Whipped cream from a can was a trendy delicacy in those days. It was also good for a half an hour of entertainment. My sister and I would compete by standing with our mouths open as the baby-sitter injected as much whippedcream as the space would hold. Who ever gagged or exploded lost.
Mom liked to sleep in. Getting up with the sun to serve a warm breakfast to her school-aged children was a far and few between event. The day I started first grade was the day I received a crash-course in the morning meal.
"Isn't Mom going to make us breakfast?" I had asked my older sister. I was hoping for a hot bowl of Farina.
"Mom doesn't get up early, just get used to it", she had replied, and had walked off to forage through the pile of Drake's cakes stored in the oven. We ate Yankee Doodles for breakfast, and had Green Giant creamed vegetables with dinner.
Even after I had been to college and had my dietary world revolutionized ?returned home with an armful of bottles from the vitamin/health food store to concoct a soy lecithin, wheat germ and organic honey gruel?dad was still doing the morning cup of coffee with a cupcake chaser.
Grandma's Apple Cake
3 cups flour
1. Preheat oven to 350-degrees F. Grease and flour a large rectangular pan (lasagna-type).
2. Combine the first seven ingredients and beat at medium speed for 10 minutes.
3. Peel and thickly slice the apples and add cinnamon and sugar.
4. Layer half of the batter in pan; add apples, then the rest of the batter. Sprinkle top with additional cinnamon and sugar.
5. Preheat oven to 350 degree. Bake for 1 hour and 15 minutes.
Marti Ladd is the cookbook author and food product designer for "The Recipe Company". See her media kit at http://www.martiladd.com or visit her virtual cookbook store at http://www.ecookbookstore.com
Whoopie Pies that is! Other known as "Moon Cakes"
Low Fat French Toast
French toast was one of my favorite breakfast foods when I was little. Dieting can be hard, especially when you can not enjoy many of the foods that you love. Here is a twist on the traditional french toast recipe, that once used to be high in fat. With just a few modifications you can turn french toast into a healthy food. I make this for my husband and he can not even tell that this is a low fat version. It's also been tested on Marines in my house and they loved it. So share it with your family and turn breakfast into a healthy meal.
Crab Stuffed Salmon with Lobster Sauce
I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you're really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.
Prime Rib Cooking Times
As you look over a couple of prime rib recipes you'll notice a wide range of prime rib cooking times. Some recipes call for a cooking time of one hour and some recipes say that the roast should be cooked for six hours. Very confusing! Well, there's a reason for this discrepancy -- prime rib cooking times depend a lot on the cooking temperature and the size of the roast.
A Simple Technique to Remember Grocery Items
Whoops! I Forgot the ... at the Grocery Store!
Do I Really Need to Follow a Recipe?
These days, its seems like everyone is looking for different recipes to add to their tried and true favorites. Many people are looking for recipes that are low carb or that fit into the type of diet they are on. Or, they are looking for a new things they can make for busy nights like crock pot recipes or quick recipes. Maybe you are looking for a new cookie recipe or even an easy gourmet recipe.
How to Make a Seductive Chili
Dedicated Chili cooks always seem to be looking for an amazing recipe for a blow-you-out-of-the-water chili. Wouldn't it be exciting to UNLEASH your chili and rock your family and friends' worlds, save money and have a great time preparing it?
5-Minute Strawberry Jam
Nothing tastes better than fresh picked strawberries. For many people, making homemade jams and jellies conjures up memories of grandmother in the kitchen preparing bushels of fruit, stirring and straining, and sterilizing jars. Actually, nothing could be simpler.
Hot Barbeque Recipes
Anyone can create delicious homemade hot barbeque recipes once they know the basic ingredients. The main ingredient is of course some type of tomato base.
How to Easily Make Sourdough French Toast Like Cracker Barrel
I got an idea one day when I was in a Cracker Barrel restaurant eating breakfast. They had sourdough French toast and it was the best French toast I'd had, so I wanted to re-create the recipe at home.
Grilling Recipes Give People Tasteful Tremors Just Thinking of BBQ Grilling!
Grilling recipes give people tremors just thinking of the explosive thought of bbq grills producing tender, smoked ribs that melt right in your mouth.
Best Recipes: Chicken with Apples
Weight Loss Recipe: Chicken Tikka
Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. "Chicken Tikka" is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control. This irresistible, no-hassle meal will help you reach your weight-loss goals - while making mealtime a real treat.
London Broil - Garlic
How to Make a Delicious German Crumble Cake in 4 Simple Steps
In high school, learning a new recipe (especially dessert recipes) was always my favorite part of a foreign language and culture class. One day during German in my sophomore year, I teamed up with two other classmates to make German Crumble Cake from a magazine. It was quite good, if I do say so myself. Seven years later, it continues to be one of my favorite desserts to bake.
Eating steak has always been a symbol of prosperity. During theturn of the century, steak houses were patronized by the elite.The cattle and the oil barons ate their thick cuts of sirloins smothered with oysters or stuffed with them making it too expensive of a place for the common folk. Nowadays, steaks are as popular a meat item as a hamburger. From the various cuts of steaks cooked rare or medium and also done, everyone has their own way of enjoying them.
Low Fat Salmon Recipes
Finding delicious low fat salmon recipes has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.
Easy Trail Mixes
Before you set off on your next family walk or outing, try making one of these super easy trail mixes to keep your energy up.
Weight Loss Recipe: Turkey Tomato Wrap
Are you struggling to lose or maintain your weight? Then this recipe can help you along the journey. Long term weight loss isn't about hunger, misery and crash dieting. It's a whole new way of learning to prepare nutritious food that your body needs and enjoys. This recipe is one of a range of hunger fighting, low fat recipes to assist you keep your weight under control.
A Pease Journey
Remnants of dried peas were found in Egyptian tombs. Hot pea soup was sold by Athenian vendors to passersby. The Romans served them with poultry or meat and vegetables added to them. In the middle ages, peas were a main staple food that kept the peasants well-fed during the harsh winter months. The Chinese grew pea pods and ate them fresh. The old Anglo-Saxon word pease was later changed to pea in modern English.The French court of Louis XIV were fond of petit pois,or baby peas that were too expensive for the common Frenchman.
|home | site map|
|Copyright © 2005-2010 alltimedelights.com|