"Ken" > wrote in message
...
> Am I in the minority in that even well beyond the age of 70 I still make
> things the same way my mother and grandmother did, even though almost
> everyone else make them differently?
>
> A couple of examples from many many:
>
> * Meatloaf with just ground meat, pieces of wet bread, egg, diced onions
> and salt and pepper. I made one addition - horseradish.
>
> * Poultry dressing with just bread, egg and water with chicken bullion
> cube disolved in it.
>
> Weird huh? But that's the way I like them. I've never been civilized.
>
> Do you make stuff the way you ate it when you were growing up or did you
> instead switch to cookbook versions, the latest trends, etc.? Or maybe
> you are not as fussy as I am and enjoy experimenting.
>
> Ken
>

Same here. I like to eat foods made with new recipes (especially when made
by other people!), but I tend to like "my mother's way of cooking" when it
is something we frequetly had at home. For example, I grew up in northeast
Ohio, and my mother used white bread in her turkey dressing (which we called
"stuffing"), flavored with sage. When I moved to Texas and ordered turkey
with dressing shortly after arriving here, I thought, "What in the world is
this??" It was made with cornmeal (I don't think it was even corn bread),
and it took me a long time to get used to it. Now, I don't eat anything
made with flour, so it's a moot point.

MaryL