jmcquown wrote:
> My dad asked to "get on the computer and ask whoever" about Parched Corn.
> Apparently this is something his grandmother made for them (in Pennsylvania)
> during the Depression. Information on Parching corn he
>
> http://www.motherearthnews.com/Organ...loom-Corn.aspx
>
> or
>
> http://tinyurl.com/2hzj3n
>
> He said his grandma served it with some sort of gravy but the only
> ingredient he mentioned was lard. Given it was the Depression I'm guessing
> it was probably a white gravy with lard as the fat, flour stirred in, milk,
> salt & pepper. It was most definitely something very inexpensive.
>
> I gather (he wasn't really clear, but lately he rarely is) he's looking for
> a recipe to recreate this dish from his childhood. Is anyone here from the
> Pennsylvania/Ohio area familiar with this? Thanks in advance for any
> information.
>
> (Oh, and I suspect it won't be as great as he so fondly remembers; we've all
> had that experience!)
>
> Jill

I am not from that area, but I have a friend who is and she has a recipe
her mother used to make to illustrate what they ate during the depression.

Flour was toasted brown in a heavy skillet. Once it was dark but not
yet burned, lard was added, cooked in, and then off the flame milk was
slowly stirred in. Returned to flame and cooked gently for a bit. Salt
and lots of pepper was all the seasoning at the end. Apparently the
browning gave it the effect of meat gravy. It was eaten with or over
anything they had.

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