Memory check No. 1 - Fried Bologna/Boloney Sandwich

Back when we were still in Akron, we were talking with folks at dinner aabout foods of childhood that we no longer eat. I mentioned that one of the ones that fell off my list of things to eat years ago is the fried bologna, pronounced boloney, sandwich. The primary reason for that is that Del wouldn't eat bologna if you paid him, well, maybe if you paid him a lot! Early in our marriage, he explined that he had taken a bologna sandwich to school every day for twelve years, and that's enough punishment for any one person, no matter how cheap it was and how poor we were. My comment that his lunch sandwiches were not fried, and back then when no was concerned that children's lunches be kept cold and schools were not air conditioned, his bologna was room temperature by lunchtime, whatever temperature the room was, did not sway him. (Digressing, as I am apt to do, why is it we didn't all die from food poisoning?) I commented to those at the table that Del had taken me to a little hole in the wall place where he and friend Mark ate occasionally so Mark could have a bologna sandwich. I was surprised when the sandwich came on toasted Texas Toast, which should be redundant, but apparently isn't. Why isn't Texas Toast in its untoasted state called Texas bread or some such thing, but I digress, yet again. The meat itself was cut about a half inch and while warm through, was barely browned. It did come with mustard and lettuce as I had requested. People began to talk about the bologna sandwiches of their memories, and I was surprised to find that there were almost as many ways to skin that particular cat as there were people at the table. Everyone except me agreed with friend Mark that the bologna should be sliced thick, and one couple even agreed with his habit of making it with mayonnaise. The others made theirs with yellow mustard. No one remembered lettuce. One person asked why only lettuce, no tomato. Just because, is the only answer I could come up with. I was the only one who remembered making them in the Robinson way. Robinson Fried Bologna Sandwich 2 slices squishy white bread yellow mustard 2 thin slices bologna iceberg lettuce Place two slices of bologna/boloney in a skillet and cook until brown on each side. It doesn't hurt to let it get a little crunchy if you are so inclined. If you want the slices to lie flat, make cuts around the edges a little more than 1/4 inch or so in toward the center. Otherwise, just hold it down with your spatula so it won't cup and will brown pretty evenly.. Place on UNTOASTED squishy white bread that has been liberally spread with plain yellow mustard. None of that fancy stuff. Add a couple of pieces of iceberg lettuce. Again, none of that fancy stuff. The beverage of choice with a bologna sandwich, if I recall correctly, was what little girl Rosa used to call "coldfreshmilk." For once, my running together of words is not a typing error, she always said it as though it were one word. I decided after that dinner that I would try some of the foods I enjoyed as a child but no longer eat, to see if I'm missing anything. One afternoon when Del was not going to be home for dinner, I stopped after school to buy two slices of bologna and some iceberg lettuce. Once home, I set about to almost recreate the sandwich of my childhood. Almost, because I decided to use the whole wheat bread we already had instead of squishy white bread. Maybe that influenced the results, or maybe my tastes have changed, because as I ate my bologna sandwich I could not decide why it tasted so great in my memory and just okay that night. Results of first memory check: Memory: 1 Reality 0 Maybe the next food down memory lane will be potted meat. No one else mentioned that at the dinner, and I hesitated to, being a Southern country girl who will, to quote the young David, "eat things the dog won't eat." Did you ever eat potted meat?

Almost Audrey's Democratic Party Party Brussel Sprouts

We didn't grow Brussels sprouts in our garden on the farm, so I never met one until I went off to college, and then only those that had had the life cooked out of them in a large quantity of water. They still held their shape, barely,but were mushy and waterlogged. I liked them, but never felt the need to cook them. That has changed. I've mentioned that the Democrats had their Christmas party here and that we Dems can cook! People brought all sorts of yummy food, but the thing I crave is the Brussels sprout dish Audrey brought. By the time I got around to eating that night, I was only able to scrape the bowl to get the very last sprout, but, let me tell you, I could have eaten a whole bowl! That Brussels sprout was the best thing I ever put in my mouth. I could say that this recipe would convert those with the most violent aversion to the sprout, but it won't. The opposed person really does have to want to change and be willing to unclench his/her teeth to accept the poor thing into his/her mouth. That has not yet happened at our house, but that's just more for me. Woo Hoo! Perhaps someone will read this post, prepare the dish and invite us to dinner. My sproutaphobic would eat them cheerfully at your house and be converted, I think. I have to say Almost Audrey's Democratic Party Party Brussels Sprouts because I can't find the recipe she sent me, and am embarrassed to ask again. When I made them, I sort of guessed, and they turned out great. That may be because if it has bacon it's got to be good. Our friends Mary Ann and Bill happily joined me in eating the results and enjoyed them. There were left overs that they may have been expecting at a later meal, but I ate them cold for breakfast the next day, and they were yummy! Turn up your noses if you like, but anyone who knows me well is already familiar with my peculiar breakfast habits. Almost Audrey's Democratic Party Party Brussels Sprouts 1 lb. Brussels sprouts 1 small onion, chopped 1 small clove garlic, minced 3 slices thick sliced bacon Trim sprouts and cut the larger ones in half. Chop bacon and fry until crisp. Remove from pan, leaving at least 3 T of fat in pan. If the bacon does not render that much, you may need to add a bit of oil. Turn eye to medium low. (The stove's, not yours) Add sprouts, onions and minced garlic and stir so all have contact with bacon fat. Cover and cook until sprouts are tender crisp, or as I would prefer, crisp tender, 10 minutes or more, stirring occcasionally. If everything begins to brown too much before the sprouts are tender, lower heat. You may need to add a few drops of water from time to time,to prevent sticking but be sure to let it evaporate so sprouts won't be soggy. Return bacon to pan, stir and pour into serving bowl. Delicious when served hot or at room temperature. (Or for those like me, cold) Makes enough for 4. Note: I only recently saw a Brussels sprout still on its stalk. They must be quite beautiful in the field. Friend Mary Ann tpld me that one reference to "green thumb" refers to the stain cooks get when they trim bunches and bunches of sprouts.

Not Quite Oatmeal Cookies Breakfast

We have quite a few friends who are really good cooks. The last time we were in Akron, two of them. friends Anita and Lynne each served us baked oatmeal. The dishes were slightly different, but each was good enough to qualify for "Best Thing I Ever Put In My Mouth" status. Perhaps I should start typing BTIEPIMM for sake of brevity, but would never be able to remember the acronym. Besides, brevity is not among my strengths. By the time I get around to saying "to make a long story short", that boat has already sailed. Anyway, both friends went to the trouble of printing off their recipes for me, and after all their trouble, I managed to lose them both. I only discovered the problem when I was preparing to make the dish for my pajama party guests, so I went to an expert, Chef Google. I used Google's basic recipe, substituting for ingredients I did not have on hand. After some mind tasting, I came up with my version of baked oatmeal ahd whipped it up for my guests. Thank you Lynne, Anita and Chef Google. For some reason, we P.J. Dems and one LWV neutral person, stood groggily around in the kitchen, eating oatmeal and drinking lots of coffee. Maybe we were too sleepy to find our way to the dining room, or maybe we just could not get that far from the coffee pot. The recipe was such a success that I made it again when our Akron friends, the Hendons, came to visit in January. In fact, by popular demand, I made it twice. If you come down this way, I'll make you some. Baked Oatmeal Serves 6-8 1/4 cup butter 3 cups old fashioned rolled oatmeal 1/2 -3/4 cup sugar (dependiing on sweetness of apple) 2 t. baking powder 1 t salt 1 1/4 cup milk 2 large eggs 2 t vanilla 1 small or 1/2 large apple 1/4 or more chopped nuts 1 T cinnamon You could substitute raisins for the appple, but I don't think it would be as good. Preheat oven to 350 degrees. Put butter in 8x8 or 9x9 inch pan and melt in oven. Watch carefully or it will burn. Combine dry ingredients into large bowl. Mix wet ingredients in a smaller bowl and grate in the peeled apple. Stir into the dry ingredients. Pour butter from baking dish into bowl and stir until all oatmeal is well moistened. Bake for 25-30 minutes. Edges will shrink from pan and appear brown and a bit crunchy. Serve with warm milk and additional cinnamon. Cookies in a bowl!

What? A Pajama Party? At Her Age?

Del goes to Cleveland Clinic for his yearly check-up each December and for the last few years, I have not been invited. I've figured out that my going would make the appointment have more importance than he is willing to give it, so Ive stopped arguing with him - about that. So, this year,instead of staying home by myself worrying, I decided to have a pajama party. Not a usual thing for a 66 year old to do, I suppose, but I knew it would take my mind off the event, which blessedly turned out to be what Del calls a waste of a world class surgeon's time. My second reason for throwing the pajama party was because the Carroll County Democratic Party party was set to happen here a couple of days later, and I have a severe decorating anxiety. Del and I had decorated the trees and put a wreath on the door, but it didn't look like a party. So, I asked 3 Democrats and 1 Independent to pack their toothbrushes and jammies and head out to work, I mean, party. Bless their hearts, the pajama party crew arrived with a load of various types of greenery and their talents and transformed the place. I had known that one of my friends is an interior designer, but was unaware that lawyer friend also studied design at one point. Woo hoo! The rest of us were willing workers. By midnight, we were pretty much worn out, but stopped working and continued to talk until about 1:30 when we all gave up and went to our rooms. Other than beds for everyone and adult beverages, things seemed pretty much as they did in the old days - gossip, boy talk, too much food, etc., but we did not break out the nail polish or orange juice can rollers. Speaking of food, our dessert was a big hit. One person threatened to lick her plate. I had made an adult version of Easy Chocolate Eclair Dessert. The recipe for the original version was posted on 3/9/12, and it is delicious for any occasion, but if you feel in the mood for a little kick in flavor, try this: Adults Only Easy Chocolate Eclair Dessert Follow recipe in 3/9/12 post with these exceptions: 1. Substitute 1/2 cup Baileys for 1/2 cup of the milk needed for making the pudding. 2. Stir 3 tablespoons of dark unsweetened cocoa powder into the canned frosting to cut down on the sweetness. 3. Be responsible. Do not serve without making sure guests are aware of the alcohol involved. Come morning, each person stumbled out looking tired and muttering something about coffee. For some reason, we ate our breakfast of baked apple oatmeal standing around in the kitchen instead of at the kitchen table. Maybe we didn't want to get that far from the coffee pot. By noon everyone was on the way home, and by 1:30, I was curled up on the sofa for a nap! I think I'll have another Cleveland Clinic pajama party next year. If someone else will have the Democratic Party party, we won't even have to work!

Boiled Peanuts. Acute Colic and Family Notions

I was brought up on a farm in Southside Virginia where peanuts were an important crop. When I was a child, the peanuts, which are not a nut and which grow under ground, were harvested and then piled up around a tall, sturdy stick to dry in the sun. A city friend of mine, meaning she was from 5,000 person Emporia, thought the peanut shocks were peanut trees. I've tried to find out why the stacks were called "shocks", but have come up empty. This may mean I haven't looked hard enough or that I remember the word incorrectly. Much later on, the family farmers began to use large dryers instead, and I remember how loud the fans sounded. The peanuts were sold, of course, but some were always kept back so that the families had some to cook from time to time.

Mother did what she called "parching" the peanuts. This usually meant roasting them in their shells, but occasionally we would shell them first. I remember that they needed to be stirred quite frequently and checked for doneness. This was particularly true when they had been shelled because they cooked much more quickly, and a scorched peanut tastes nasty and smells p the house. My bedroom opened right into the kitchen, so cooking smells were important to me.

Some people rubbed off the skins and cooked the peanuts in oil, but if I remember correctly, Mother rarely did that. She did make peanut brittle at Christmas time. SIL Pat and Del loved to get a box of it. Bubba and I were less trouble. He liked chocolate covered cherries, and I liked "silver tops" (Hershey's kisses).

Having grown up in Georgia, Del's folks loved boiled peanuts, but had a difficult time getting Virginia farmers to sell them freshly harvested "green" peanuts. At that time, we Virginians were of the opinion that green peanuts would make you sick. My uncle Big Bubba believed they would give you the Acute colic and you would surely die. Acute was pronounced with a long /A/, the emphasis was on the first syllable, and it was always proceeded by the word "the". Somehow that sounded much more serious to us kids than if it had been pronounced as it was intended to be. Big Bubba also thought that eating watermelon and drinking co-cola would result in the acute colic and sure death. Big Bubba was not always right, but he was certainly confident in his opinions. He was the oldest of the Robinson siblings, after all.

The first time Del came to the farm during peanut harvest, he asked if he could buy some of the freshly harvested peanuts. This presented a problem. On the one hand, they didn't want to offend a potential prospect. The Robinson women of the previous generation were both old maids, after all. On the other hand, they didn't want to kill him off, and it was well known that green peanuts would, well, you know... What to do? What to do? He assured Mother and Daddy and my uncle garland that his family had eaten boiled green peanuts forever without a bit of trouble, so in the end, he was given a mess of peanuts to take to his parents, but not before yet another warning that they would get the Acute colic and surely die.
The first time I ate Mrs. Williams' boiled peanuts, I was surprised at how good they tasted - very much like black eyed peas. What's not to like? The Williams would assure you that my assessment is just wrong, of course. I learned to make them according to her method, so, once again, it's more a process than a recipe.

Now a days I have seen boiled peanuts for sale in service stations in Virginia, so I guess that as we began to travel more, brave Virginians decided that if they didn't kill everybody else, they wouldn't kill us either.

A man in Huntsville, Alabama used to sell them by the "dip" from an iron pot by the side of the road, and Del swears they were great, but I could not make myself eat anything that came out of that nasty looking slimy water. One of Del's great pleasures was to take northern visiters to the University out to a really nice lunch and then drive them by for a dip of boiled peanuts. I don't know that he ever converted anyone, but he never failed to amuse himself.

Boiled peanuts:

2 lb. GREEN peanuts - dried or roasted will not do, so don't even try

1 3/4 - 2 cups salt

water to cover peanuts by 2 at least 2 inches.

Dissolve 1 3/4 cups salt in a couple of gallons of water. Add peanuts and add more water as needed to have them covered by at least 2 inches. Mrs. Williams always put a heat safe plate on top to keep the peanuts from floating to top of water. Cover pot turn heat to high until the water boils. Reduce the heat so the water simmers. Stir every 20 minutes or so and be sure to add more water to keep level 2 inches above the peanuts. Be sure to bring water back to boil each time you add water and then reduce to simmer.

After about 4 hours, check one of the peanuts to see if it is beginning to taste salty. If not, add the remaining 1/4 cup salt. Cook for 2 more hours and check for desired texture. Ms. Williams cooked them until they were quite tender, so it could take as much as 7-8 hours. She would taste for salt, and if they weren't salty enough, she would leave them in the liquid in the refrigerator over night. Then she would drain them and store them tightly covered in the refrigerator for 3-4 days. She often put some in zip lock bags and froze them for later. I'm guessing she always cooked a large batch because it took so long to cook them.

You can eat the peanuts hot or cold, and they are kind of messy. The proper way of eating seems to be to open the peanut, slurp up the nuts and the liquid in the shell, chew and swallow.

Note: Treat the green peanuts as you would other fresh vegetables. Refrigerate as soon as you get home and refrigerate cooked peanuts for 3-4 days, or freeze. I suppose you could freeze raw green peanuts in the shell, but I don't really know.

Baked Tomatoes

Our meals at home were often heavy on the vegetables with small amounts of meat. One such meal that I particularly remember was pretty much always the same - baked tomatoes, black eyed or sugar crowder peas and collard greens with slices of home cured bacon and biscuits. We frequently had either peas or greens without the tomatoes, but never the reverse.

So far as I know, mother made these by eye rather than by recipe, so like so many things, it's more a process than a recipe.

Baked Tomatoes as Mother made them

1 quart home canned tomatoes with liquid
1/2 cup sugar or more if tomatoes seem quite acid
3-4 left over biscuits or slices of cold toast
salt and pepper
1/4-1/2 cup water as needed
1 T butter

Pour tomatoes into greased or sprayed casserole dish. Slice or quarter them. Stir in sugar and taste to be sure they are somewhat sweet but not dessert sweet. Add salt and pepper to taste.

Rough chop or tear bread into chunks and stir into tomato mixture. Be gentle so that neither the bread nor the tomatoes fall apart. It should be somewhat soupy. Add 1/4 to 1/2 cup water if needed. Dot the butter over surface of casserole.

Bake at 425 degrees for about 30 minutes or until the casserole is bubbly and bread has absorbed some but not all the liquid. You want the tomatoes to be juicy/syrupy. Add more water if needed.

Note: If I were making these, I would need to use store bought canned tomatoes. I would use half the juice from the can and half water, unless the tomatoes were packed in really thin juice.