Comfort Food ... all time favs
This was the topic over a lovely dinner with friends last week, that I found so amazing.
What is the one food that makes you think of grandma? mom? that meal your crave on a blue day?
Whats the oldest recipe you still use and love?
- The original comment has been removed
Folks - pardon the interruption so early on, but please keep the discussion focused on recipes, rather than simply listing your favorite comfort foods.
Mu Grandmother's cornbread, made with whole milk that verged on buttermilk and lard to coat the pan. It was always moist because it was baked in an aged full sphere on the bottom tin pan that was so used that it was black on the outside but smooth on the inside. My mother tossed "that old pan" when my Grandmother died. I'm still looking for the pan shape that helped keep the moisture level up.
A cup of cornmeal, a cup of flour, couple of tsp. of baking soda, pinch of salt, some sugar, a beaten egg, then add buttermilk until the moisture level is right. Then pour hot oil from the pan (now I use a cast iron skillet) into the mixture, then it all goes back in the pan, into a 400 oven for about 25 minutes.
My grandmother's Arkansas Barbq chicken, which wasn't really barbecued at all - just baked chicken with Arkansas BBQ sauce on it. But we would go down the street to her house for dinner and walk in and smell it and it was that sharp but sweet vinegar smell and the kitchen was warm and it was so good with a baked potato. Man, I miss her.
3 Tbsp. ketchup
3 Tbsp. Worcestercire Sauce
3 Tbsp. paprika
1 tsp. chili powder
juice of ½ lemon
½ c. water
¼ c. vinegar
3 Tbsp. brown sugar
Arkansas BBQ Sauce
This recipe is almost identical to my grandmothers except hers also had an onion in it. I still remember the smell as well! My grandmother's rice pudding recipe~easy as anything to put together but difficult for me to get the right consistency...
1/2-3/4 c. cooked rice
1 can evaporated milk
1 can water
1 tsp. vanilla
1/2 c. sugar
Mix rice and othe ingredients except for the nutmeg, pour into 4 qt. casserole dish and sprinkle with nutmeg. Bake 350, one hour or until almost set.
This makes a very creamy rice pudding and I love it but for some reason ever since my grandmother died, I've had difficulty getting it to come out "perfect."
My mom had a recipe she called Company Chicken she got from an old Panhellenic Cookbook from 1967 or 1968. Wasn't anything super-special - a sauce of orange juice, wine, salt, pepper, tarragon, I think, and as per the era, includes a can of cream of mushroom soup. :-) It was "dressed up" with green grapes or canned mandarin oranges.
She always served it with Orange-Clove Rice...regular white rice simmered in orange juice, water, with a Tbsp. of dried minced onion, 1 cinnamon stick and 10 whole cloves dropped on top after bringing it to a boil and turning down to a simmer. (Cinnamon and cloves were removed after the rice was done.)
As I said - nothing special, but I *still* make Company Chicken and Orange-Clove Rice at least once a year.
Otherwise, it's always meatloaf and mashed potatoes on Christmas Eve night. That became a more recent tradition after my brother, sister and I would have to travel to Mom's and my stepfather's in central PA for Christmas. Mom started making meatloaf because it was a quick put-together meal after she knew when all of us would be arriving. Even after my stepfather passed away almost 10 years ago, if family gets together on Christmas Eve, it's gotta be meatloaf.