On Wed 23 Nov 2005 03:40:46p, Thus Spake Zarathustra, or was it Elaine
Parrish?

>
> On 23 Nov 2005, Wayne Boatwright wrote:
>
>> On Wed 23 Nov 2005 12:31:21p, Thus Spake Zarathustra, or was it Elaine
>> Parrish?
>>
>> >
>> > Mine is traditional southern.
>> >
>> > Turkey
>> > Dressin' (cornbread based)
>> > cranberry sauce
>> > Sweet Potato Casserole
>> > Creamed Potatoes
>> > English Peas (Mom's choice)
>> > (pan fried) corn
>> > Deviled eggs
>> > Waldorf Salad (not frozen)
>> > Pear salad
>> > Mom's jello salad
>> > Yeast rolls
>> >
>> > Pumpkin Pie
>> > Pecan Pie
>> > Carrot Cake
>> > French coconut pie
>> >
>> > Elaine, too
>>
>> My family was from Tupelo. My grandmother's and mom's menus would have
>> been almost identical! Good eats!
>>
>> How do you make your creamed potatoes, Elaine? Do you serve the English
>> Peas plain?
>>
>> --
>> Wayne Boatwright *¿*
>> _____________________________________________
>>
>> A chicken in every pot is a *LOT* of chicken!
>>
>
> Tee hee hee. Virtually every family in Mississippi will be having this
> same dinner!
>
> For creamed potatoes:
>
> I use only red potatoes and cut them in a large chunk (quarters for a
> medium sized potato). I boil them about 20 minutes until fork tender,
> being sure not to overcook. Drain well, pour into mixer bowl and, on
low,
> mix until mashed smooth. [For anyone with a butter adversion, close your
> eyes now] Add between 1 and 2 sticks of butter (depending on how big the
> bowl of potatoes) Add a little milk at at time until they get creamy and
> poufy, add salt and pepper. They should be kind of like whipped cream or
> beaten egg whites - light and fluffy and smooth and creamy. Using white
> potatoes or overcooking the reds will make them akin to wallpaper paste.
>

Thanks, Elaine, I see the difference. I make pretty good mashed potatoes
and we like them, but they are like a different breed. :-) I use white
potatoes, put them through a ricer, add probably only a half stick of
butter, and use buttermilk. I see why my family's was different. Next
time I'll use the red potatoes and plenty of butter.

> English Peas:
>
> This I do for my mother. I'd have green bean casserole! <g>. She likes
> English peas. I'll just be pouring them out of the can (LeSuer (sp) the
> little baby peas) into a bowl with butter and popping them in the
> microwave.
>
> Usually, when I fix them I make a white cream sauce (roux= flour and
> butter thinned with milk) and toss the peas in that.
>
> I like them best cold, as in pea salad or even straight from the can. But
> it is Thanksgiving and she is my mother....

That's the only kind of canned pie I like. I also usually make a white
sauce and put the peas in, otherwise I use frozen peas. Yes, they are good
in pea salad.

My aunt used to pour the contents of the can, w/juice, into a small Pyrex
dish, along with butter, salt and pepper, and baked them in the oven 'til
they were simmering.

Do you ever make red potatoes (or new potatoes) in a white sauce with
string beans or shelly beans? My family used to make that fairly often,
too.

Thanks, again!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!