In article >,
"Ophelia" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >
> >> "jmcquown" > wrote in message
> >> .. .
> >> >
> >> > Now we get into po' folks vs. what was available. IMHO (sincerely
> >> > humble
> >> > opinion), Southern comfort food was what was available cheaply
> >> > during
> >> > and
> >> > after Reconstruction. Greens, cornbread, home baked bread with
> >> > lard
> >> > or
> >> > rendered fatback.
> >> >
> >> > Chicken & dumplings, yes. Simmered beans and bean soup; mac &
> >> > cheese,
> >> > milk
> >> > gravy on biscuits (predates sausage gravy), baked potatoes.
> >> >
> >> > Later on, after the "great" American depression, these foods became
> >> > precious
> >> > again, North and South. My grandmother fed her children on potato
> >> > soup and
> >> > greens for a number of years. When they say someone had to walk to
> >> > school
> >> > uphills both ways... Grandma baked potatoes in the wood stove then
> >> > sent my
> >> > dad and his siblings to school in the 1930's with hot potatoes to
> >> > keep
> >> > their
> >> > hands warm and to eat for lunch. I'm not kidding.
> >> >
> >> > They had the occasional chicken and the greens were usually
> >> > dandylions. She
> >> > made rivels (tiny dumplings) to make the potato soup more filling.
> >> >
> >> > I am so fortunate. So lucky. So are we all.
> >>
> >> Thank you Jill. We are all very lucky. Please explain
> >> 'Reconstruction'
> >> and 'sausage gravy'
> >> recipe saved
> >>
> >> O
> >>
> >>
> >
> > Reconstruction was post-civil war. The re-structuring and rebuilding
> > of
> > the southern states that tried to cecede from the union. Very American
> > history. ;-)
> >
> > Sausage gravy??? OH boy!
> >
> > Fry some pork sausage, sliced or link. Leave the grease in the pan.
> > Add
> > flour to make a roux and enough milk to thin to the desired
> > consitency.
> > For red-eye gravy, add coffee.
> >
> > Serve over buscuits with sausage, fried eggs on the side and hash
> > browns
> > (grated potato mixed with egg) if you have them.
> >
> > Southern cooking at it's, uh, best? <lol>
>
> This sounds like you take the sausage out! Oh yes.. another
> question.. what is red-eye gravy???

Red eye, mom made it with coffee and milk, and either sausage or fried
ham drippings, or sometimes bacon.

>
> O enjoying asking about all the strange things she reads here)))))

I'm still learning southern cooking. <G> I'm a Texas transplant.
Dad was an aerospace engineer and a job shopper, so I lived all over the
US. Originally from California.

>
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Ophelia" > wrote:

> "Wayne Boatwright" > wrote in message
> ...
> > On Fri 28 Oct 2005 11:45:16a, Ophelia wrote in rec.food.cooking:
> >
> >>
> >> "Alan S" > wrote in message
> >> t...
> >>>
> >>> "Ophelia" > wrote in message
> >>> . uk...
> >>>>
> >>>> "jmcquown" > wrote in message
> >>>> news > >>>>
> >>>>>
> >>>>> Reconstruction was after the American Civil War, when the northern
> >>>>> troops controlled everything the southern people did, who might
> >>>>> have
> >>>>> gone against the Northern Army or the Union government. (Britain
> >>>>> has
> >>>>> not been without these types of wars; Scotland in particular.)
> >>>>>
> >>>>> Unfortunately, the Reconstruction ort of took over the foods
> >>>>> available. Coffee was scarce as was tea. Flour was scarce.
> >>>>> Cornmeal
> >>>>> became a readily available commodity. Turnips and their greens
> >>>>> were
> >>>>> easy to grow and pick.
> >>>>>
> >>>>> Sausage gravy is a gravy made with ground pork seasoned with sage,
> >>>>> milk or cream and the drippings from the pork when you cook it.
> >>>>> Biscuits over here are like scones without fruit; savoury scones.
> >>>>> You bake biscuits, split it in half, then spoon over the sausage
> >>>>> gravy. It's for breakfast or lunch.
> >>>>
> >>>> Thank you Jill) I know about the biscuits So when you make
> >>>> the
> >>>> sausage gravy, is the sausage left in it or is it just the
> >>>> drippings
> >>>> from it?
> >>>>
> >>>> O
> >>>>
> >>> You leave the sausage in. It is sausage without casing so it is
> >>> crumbly. Check it out sometime, brown some sausage in a skillet and
> >>> remove it to be drained but leave some of the drippings in the pan.
> >>> Make a nice white gravy with lots of course ground black pepper in
> >>> it
> >>> and then mix the sausage into it. Serve over biscuits with a nice
> >>> cup
> >>> of dark black coffee! Yummmm!
> >>
> >> When you say white gravy.. do you mean white sauce?
> >
> > Basically, yes, but you use the drippings instead of butter to make
> > the
> > roux before ing adding the milk.
> >
>
> Ok so when I make a white sauce :
>
> 1 pint of milk, 40g butter, 40g flour. Whop em all into a
> saucepan, stick it on the heat and whisk. Once it is thick allow it so
> cook for a few minutes on a very low heat.
>
> For white gravy I put in pork drippings instead of butter.............?
>
>

It never comes out the same twice in a row so don't worry about exact
measurements. <lol>

That's part of the charm of it!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

ms_peacock wrote:
> "OmManiPadmeOmelet" > wrote in message
> ...
>>
>>
>> Reconstruction was post-civil war. The re-structuring and rebuilding
>> of the southern states that tried to cecede from the union. Very
>> American history. ;-)
>>
>> Sausage gravy??? OH boy!
>>
>> Fry some pork sausage, sliced or link. Leave the grease in the pan.
>> Add flour to make a roux and enough milk to thin to the desired
>> consitency. For red-eye gravy, add coffee.
>
> I always thought red-eye gravy was made from the pan drippings left
> from frying ham.
>
It's fried ham drippings with coffee added to keep the gravy "red".

>> Serve over buscuits with sausage, fried eggs on the side and hash
>> browns (grated potato mixed with egg) if you have them.
>>
>
> I don't think you're going to get hash browns in the South. I've
> also never had hash browns made from grated potato mixed with egg.
>
>> Southern cooking at it's, uh, best? <lol>
>>
>> Cheers!
>> --
>> Om.
>
> You don't like Southern cooking?
>
> Ms P, from a long line of Southern cooks.

Home fries and hash browns (sans egg) are quite common. Either chunks of
potatoes fried up with onions *or* grated potatoes cooked in oil in a cast
iron skillet until crispy outside, tender inside, like a big shredded potato
pancake.

Jill

On Fri, 28 Oct 2005 20:49:36 GMT, "Ophelia" > wrote:

>This sounds like you take the sausage out! Oh yes.. another
>question.. what is red-eye gravy???

Red-Eye Gravy is made with drippings/fat from country ham and black
coffee.

Regards,
Tracy R.

On Fri 28 Oct 2005 01:53:18p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 28 Oct 2005 11:45:16a, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Alan S" > wrote in message
>>> t...
>>>>
>>>> "Ophelia" > wrote in message
>>>> . uk...
>>>>>
>>>>> "jmcquown" > wrote in message
>>>>> news >>>>>
>>>>>>
>>>>>> Reconstruction was after the American Civil War, when the northern
>>>>>> troops controlled everything the southern people did, who might
>>>>>> have gone against the Northern Army or the Union government.
>>>>>> (Britain has not been without these types of wars; Scotland in
>>>>>> particular.)
>>>>>>
>>>>>> Unfortunately, the Reconstruction ort of took over the foods
>>>>>> available. Coffee was scarce as was tea. Flour was scarce.
>>>>>> Cornmeal
>>>>>> became a readily available commodity. Turnips and their greens
>>>>>> were easy to grow and pick.
>>>>>>
>>>>>> Sausage gravy is a gravy made with ground pork seasoned with sage,
>>>>>> milk or cream and the drippings from the pork when you cook it.
>>>>>> Biscuits over here are like scones without fruit; savoury scones.
>>>>>> You bake biscuits, split it in half, then spoon over the sausage
>>>>>> gravy. It's for breakfast or lunch.
>>>>>
>>>>> Thank you Jill) I know about the biscuits So when you make
>>>>> the sausage gravy, is the sausage left in it or is it just the
>>>>> drippings from it?
>>>>>
>>>>> O
>>>>>
>>>> You leave the sausage in. It is sausage without casing so it is
>>>> crumbly. Check it out sometime, brown some sausage in a skillet and
>>>> remove it to be drained but leave some of the drippings in the pan.
>>>> Make a nice white gravy with lots of course ground black pepper in
>>>> it and then mix the sausage into it. Serve over biscuits with a nice
>>>> cup of dark black coffee! Yummmm!
>>>
>>> When you say white gravy.. do you mean white sauce?
>>
>> Basically, yes, but you use the drippings instead of butter to make
>> the roux before ing adding the milk.
>>
>
> Ok so when I make a white sauce :
>
> 1 pint of milk, 40g butter, 40g flour. Whop em all into a
> saucepan, stick it on the heat and whisk. Once it is thick allow it so
> cook for a few minutes on a very low heat.
>
> For white gravy I put in pork drippings instead of butter.............?

Yep, that's exactly right.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Fri 28 Oct 2005 02:49:21p, ms_peacock wrote in rec.food.cooking:

>
> "OmManiPadmeOmelet" > wrote in message
> ...
>>
>>
>> Reconstruction was post-civil war. The re-structuring and rebuilding of
>> the southern states that tried to cecede from the union. Very American
>> history. ;-)
>>
>> Sausage gravy??? OH boy!
>>
>> Fry some pork sausage, sliced or link. Leave the grease in the pan. Add
>> flour to make a roux and enough milk to thin to the desired consitency.
>> For red-eye gravy, add coffee.
>
> I always thought red-eye gravy was made from the pan drippings left from
> frying ham.

Yes, that's the only kind of red-eye gravy I know. In fact, it should be
country ham.

>> Serve over buscuits with sausage, fried eggs on the side and hash
>> browns (grated potato mixed with egg) if you have them.
>>
>
> I don't think you're going to get hash browns in the South. I've also
> never had hash browns made from grated potato mixed with egg.
>
>> Southern cooking at it's, uh, best? <lol>
>>
>> Cheers!
>> --
>> Om.
>
> You don't like Southern cooking?
>
> Ms P, from a long line of Southern cooks.
>
>
>



--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Fri, 28 Oct 2005 15:49:21 -0600, "ms_peacock"
> wrote:

>
>"OmManiPadmeOmelet" > wrote in message
...
>>
>>
>> Reconstruction was post-civil war. The re-structuring and rebuilding of
>> the southern states that tried to cecede from the union. Very American
>> history. ;-)
>>
>> Sausage gravy??? OH boy!
>>
>> Fry some pork sausage, sliced or link. Leave the grease in the pan. Add
>> flour to make a roux and enough milk to thin to the desired consitency.
>> For red-eye gravy, add coffee.
>
>I always thought red-eye gravy was made from the pan drippings left from
>frying ham.

Country ham, specifically, and black coffee for the liquid. I have
never heard of making Red-Eye Gravy from sausage drippings.

>> Serve over buscuits with sausage, fried eggs on the side and hash browns
>> (grated potato mixed with egg) if you have them.
>>
>
>I don't think you're going to get hash browns in the South. I've also never
>had hash browns made from grated potato mixed with egg.

LOL Yes, we do indeed eat hash browns in the South. I've never heard
of putting an egg in them though, but I can see why it might be useful
as a binder. Mine always have a tendency to fall apart when I flip
them; I might have to try that next time.

>> Southern cooking at it's, uh, best? <lol>
>>
>> Cheers!
>> --
>> Om.
>
>You don't like Southern cooking?
>
>Ms P, from a long line of Southern cooks.

Ah, so sad. Southern cooking is a wonderful thing. <smiles>

Regards,
Tracy R.

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>>
>> This sounds like you take the sausage out! Oh yes.. another
>> question.. what is red-eye gravy???
>
> Red eye, mom made it with coffee and milk, and either sausage or fried
> ham drippings, or sometimes bacon.

coffee huh???? Oh my.. that really sound strange!

>
>>
>> O enjoying asking about all the strange things she reads here)))))
>
> I'm still learning southern cooking. <G> I'm a Texas transplant.
> Dad was an aerospace engineer and a job shopper, so I lived all over
> the
> US. Originally from California.

Well, I am enjoying learning)

O

"Wayne Boatwright" > wrote in message
...
> On Fri 28 Oct 2005 01:53:18p, Ophelia wrote in rec.food.cooking:
>
>>
>> "Wayne Boatwright" > wrote in message
>> ...
>>> On Fri 28 Oct 2005 11:45:16a, Ophelia wrote in rec.food.cooking:
>>>
>>>>
>>>> "Alan S" > wrote in message
>>>> t...
>>>>>
>>>>> "Ophelia" > wrote in message
>>>>> . uk...
>>>>>>
>>>>>> "jmcquown" > wrote in message
>>>>>> news >>>>>>
>>>>>>>
>>>>>>> Reconstruction was after the American Civil War, when the
>>>>>>> northern
>>>>>>> troops controlled everything the southern people did, who might
>>>>>>> have gone against the Northern Army or the Union government.
>>>>>>> (Britain has not been without these types of wars; Scotland in
>>>>>>> particular.)
>>>>>>>
>>>>>>> Unfortunately, the Reconstruction ort of took over the foods
>>>>>>> available. Coffee was scarce as was tea. Flour was scarce.
>>>>>>> Cornmeal
>>>>>>> became a readily available commodity. Turnips and their greens
>>>>>>> were easy to grow and pick.
>>>>>>>
>>>>>>> Sausage gravy is a gravy made with ground pork seasoned with
>>>>>>> sage,
>>>>>>> milk or cream and the drippings from the pork when you cook it.
>>>>>>> Biscuits over here are like scones without fruit; savoury
>>>>>>> scones.
>>>>>>> You bake biscuits, split it in half, then spoon over the sausage
>>>>>>> gravy. It's for breakfast or lunch.
>>>>>>
>>>>>> Thank you Jill) I know about the biscuits So when you make
>>>>>> the sausage gravy, is the sausage left in it or is it just the
>>>>>> drippings from it?
>>>>>>
>>>>>> O
>>>>>>
>>>>> You leave the sausage in. It is sausage without casing so it is
>>>>> crumbly. Check it out sometime, brown some sausage in a skillet
>>>>> and
>>>>> remove it to be drained but leave some of the drippings in the
>>>>> pan.
>>>>> Make a nice white gravy with lots of course ground black pepper in
>>>>> it and then mix the sausage into it. Serve over biscuits with a
>>>>> nice
>>>>> cup of dark black coffee! Yummmm!
>>>>
>>>> When you say white gravy.. do you mean white sauce?
>>>
>>> Basically, yes, but you use the drippings instead of butter to make
>>> the roux before ing adding the milk.
>>>
>>
>> Ok so when I make a white sauce :
>>
>> 1 pint of milk, 40g butter, 40g flour. Whop em all into a
>> saucepan, stick it on the heat and whisk. Once it is thick allow it
>> so
>> cook for a few minutes on a very low heat.
>>
>> For white gravy I put in pork drippings instead of
>> butter.............?
>
> Yep, that's exactly right.

Ahh thanks Wayne))))

O dancing cos she got sumfing right)

"Wayne Boatwright" > wrote in message
...
> On Fri 28 Oct 2005 02:49:21p, ms_peacock wrote in rec.food.cooking:
>
>>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>>>
>>>
>>> Reconstruction was post-civil war. The re-structuring and rebuilding
>>> of
>>> the southern states that tried to cecede from the union. Very
>>> American
>>> history. ;-)
>>>
>>> Sausage gravy??? OH boy!
>>>
>>> Fry some pork sausage, sliced or link. Leave the grease in the pan.
>>> Add
>>> flour to make a roux and enough milk to thin to the desired
>>> consitency.
>>> For red-eye gravy, add coffee.
>>
>> I always thought red-eye gravy was made from the pan drippings left
>> from
>> frying ham.
>
> Yes, that's the only kind of red-eye gravy I know. In fact, it should
> be
> country ham.

and country ham is?

On Fri 28 Oct 2005 01:49:36p, Ophelia wrote in rec.food.cooking:

>
> "OmManiPadmeOmelet" > wrote in message
> ...
>> In article >,
>> "Ophelia" > wrote:
>>
>>> "jmcquown" > wrote in message
>>> .. .
>>> >
>>> > Now we get into po' folks vs. what was available. IMHO (sincerely
>>> > humble opinion), Southern comfort food was what was available
>>> > cheaply during and after Reconstruction. Greens, cornbread, home
>>> > baked bread with lard or rendered fatback.
>>> >
>>> > Chicken & dumplings, yes. Simmered beans and bean soup; mac &
>>> > cheese, milk gravy on biscuits (predates sausage gravy), baked
>>> > potatoes.
>>> >
>>> > Later on, after the "great" American depression, these foods became
>>> > precious again, North and South. My grandmother fed her children
>>> > on potato soup and
>>> > greens for a number of years. When they say someone had to walk to
>>> > school uphills both ways... Grandma baked potatoes in the wood
>>> > stove then sent my
>>> > dad and his siblings to school in the 1930's with hot potatoes to
>>> > keep their hands warm and to eat for lunch. I'm not kidding.
>>> >
>>> > They had the occasional chicken and the greens were usually
>>> > dandylions. She
>>> > made rivels (tiny dumplings) to make the potato soup more filling.
>>> >
>>> > I am so fortunate. So lucky. So are we all.
>>>
>>> Thank you Jill. We are all very lucky. Please explain
>>> 'Reconstruction'
>>> and 'sausage gravy'
>>> recipe saved
>>>
>>> O
>>>
>>>
>>
>> Reconstruction was post-civil war. The re-structuring and rebuilding
>> of the southern states that tried to cecede from the union. Very
>> American history. ;-)
>>
>> Sausage gravy??? OH boy!
>>
>> Fry some pork sausage, sliced or link. Leave the grease in the pan.
>> Add
>> flour to make a roux and enough milk to thin to the desired
>> consitency. For red-eye gravy, add coffee.
>>
>> Serve over buscuits with sausage, fried eggs on the side and hash
>> browns (grated potato mixed with egg) if you have them.
>>
>> Southern cooking at it's, uh, best? <lol>
>
> This sounds like you take the sausage out! Oh yes.. another
> question.. what is red-eye gravy???
>
> O enjoying asking about all the strange things she reads here)))))

Red-eye gravy has nothing to do with the above. It is made from the
drippings after frying country ham. American "country ham" is a dry-cured
ham that is cured with salt. Sliced and fried is one of the most common
ways of serving it. The drippings are a reddis-brown color, and when
combined with liquid, form little droplets of the grease, hence the "red-
eye". Red-eye gravy is generally not thickened very much with flour, if at
all, the liquid being water, a mixture of water and black coffee, or all
black coffee. No milk is involved.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Fri, 28 Oct 2005 21:15:58 GMT, "Ophelia" > wrote:

>> Yes, that's the only kind of red-eye gravy I know. In fact, it should
>> be
>> country ham.
>
>and country ham is?

It's a type of dry-cured, very salty ham.

Regards,
Tracy R.

"ravinwulf" > wrote in message
...
> On Fri, 28 Oct 2005 20:49:36 GMT, "Ophelia" > wrote:
>
>>This sounds like you take the sausage out! Oh yes.. another
>>question.. what is red-eye gravy???
>
> Red-Eye Gravy is made with drippings/fat from country ham and black
> coffee.

Thank you Tracy

"Wayne Boatwright" > wrote in message
...
> On Fri 28 Oct 2005 01:49:36p, Ophelia wrote in rec.food.cooking:
>
>>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>>> In article >,
>>> "Ophelia" > wrote:
>>>
>>>> "jmcquown" > wrote in message
>>>> .. .
>>>> >
>>>> > Now we get into po' folks vs. what was available. IMHO
>>>> > (sincerely
>>>> > humble opinion), Southern comfort food was what was available
>>>> > cheaply during and after Reconstruction. Greens, cornbread, home
>>>> > baked bread with lard or rendered fatback.
>>>> >
>>>> > Chicken & dumplings, yes. Simmered beans and bean soup; mac &
>>>> > cheese, milk gravy on biscuits (predates sausage gravy), baked
>>>> > potatoes.
>>>> >
>>>> > Later on, after the "great" American depression, these foods
>>>> > became
>>>> > precious again, North and South. My grandmother fed her children
>>>> > on potato soup and
>>>> > greens for a number of years. When they say someone had to walk
>>>> > to
>>>> > school uphills both ways... Grandma baked potatoes in the wood
>>>> > stove then sent my
>>>> > dad and his siblings to school in the 1930's with hot potatoes to
>>>> > keep their hands warm and to eat for lunch. I'm not kidding.
>>>> >
>>>> > They had the occasional chicken and the greens were usually
>>>> > dandylions. She
>>>> > made rivels (tiny dumplings) to make the potato soup more
>>>> > filling.
>>>> >
>>>> > I am so fortunate. So lucky. So are we all.
>>>>
>>>> Thank you Jill. We are all very lucky. Please explain
>>>> 'Reconstruction'
>>>> and 'sausage gravy'
>>>> recipe saved
>>>>
>>>> O
>>>>
>>>>
>>>
>>> Reconstruction was post-civil war. The re-structuring and rebuilding
>>> of the southern states that tried to cecede from the union. Very
>>> American history. ;-)
>>>
>>> Sausage gravy??? OH boy!
>>>
>>> Fry some pork sausage, sliced or link. Leave the grease in the pan.
>>> Add
>>> flour to make a roux and enough milk to thin to the desired
>>> consitency. For red-eye gravy, add coffee.
>>>
>>> Serve over buscuits with sausage, fried eggs on the side and hash
>>> browns (grated potato mixed with egg) if you have them.
>>>
>>> Southern cooking at it's, uh, best? <lol>
>>
>> This sounds like you take the sausage out! Oh yes.. another
>> question.. what is red-eye gravy???
>>
>> O enjoying asking about all the strange things she reads here)))))
>
> Red-eye gravy has nothing to do with the above. It is made from the
> drippings after frying country ham. American "country ham" is a
> dry-cured
> ham that is cured with salt. Sliced and fried is one of the most
> common
> ways of serving it. The drippings are a reddis-brown color, and when
> combined with liquid, form little droplets of the grease, hence the
> "red-
> eye". Red-eye gravy is generally not thickened very much with flour,
> if at
> all, the liquid being water, a mixture of water and black coffee, or
> all
> black coffee. No milk is involved.

Thanks Wayne ... not sure we have that ham here

Wayne Boatwright wrote:
> On Fri 28 Oct 2005 01:49:36p, Ophelia wrote in rec.food.cooking:
>
>
>>"OmManiPadmeOmelet" > wrote in message
...
>>
>>>In article >,
>>>"Ophelia" > wrote:
>>>
>>>
>>>>"jmcquown" > wrote in message
et...
>>>>
>>>>>Now we get into po' folks vs. what was available. IMHO (sincerely
>>>>>humble opinion), Southern comfort food was what was available
>>>>>cheaply during and after Reconstruction. Greens, cornbread, home
>>>>>baked bread with lard or rendered fatback.
>>>>>
>>>>>Chicken & dumplings, yes. Simmered beans and bean soup; mac &
>>>>>cheese, milk gravy on biscuits (predates sausage gravy), baked
>>>>>potatoes.
>>>>>
>>>>>Later on, after the "great" American depression, these foods became
>>>>>precious again, North and South. My grandmother fed her children
>>>>>on potato soup and
>>>>>greens for a number of years. When they say someone had to walk to
>>>>>school uphills both ways... Grandma baked potatoes in the wood
>>>>>stove then sent my
>>>>>dad and his siblings to school in the 1930's with hot potatoes to
>>>>>keep their hands warm and to eat for lunch. I'm not kidding.
>>>>>
>>>>>They had the occasional chicken and the greens were usually
>>>>>dandylions. She
>>>>>made rivels (tiny dumplings) to make the potato soup more filling.
>>>>>
>>>>>I am so fortunate. So lucky. So are we all.
>>>>
>>>>Thank you Jill. We are all very lucky. Please explain
>>>>'Reconstruction'
>>>>and 'sausage gravy'
>>>>recipe saved
>>>>
>>>>O
>>>>
>>>>
>>>
>>>Reconstruction was post-civil war. The re-structuring and rebuilding
>>>of the southern states that tried to cecede from the union. Very
>>>American history. ;-)
>>>
>>>Sausage gravy??? OH boy!
>>>
>>>Fry some pork sausage, sliced or link. Leave the grease in the pan.
>>>Add
>>>flour to make a roux and enough milk to thin to the desired
>>>consitency. For red-eye gravy, add coffee.
>>>
>>>Serve over buscuits with sausage, fried eggs on the side and hash
>>>browns (grated potato mixed with egg) if you have them.
>>>
>>>Southern cooking at it's, uh, best? <lol>
>>
>>This sounds like you take the sausage out! Oh yes.. another
>>question.. what is red-eye gravy???
>>
>>O enjoying asking about all the strange things she reads here)))))
>
>
> Red-eye gravy has nothing to do with the above. It is made from the
> drippings after frying country ham. American "country ham" is a dry-cured
> ham that is cured with salt. Sliced and fried is one of the most common
> ways of serving it. The drippings are a reddis-brown color, and when
> combined with liquid, form little droplets of the grease, hence the "red-
> eye". Red-eye gravy is generally not thickened very much with flour, if at
> all, the liquid being water, a mixture of water and black coffee, or all
> black coffee. No milk is involved.
>



After frying sliced country ham, you deglaze the pan with black coffee
and serve with grits. I've never actually tried it, I just know how
it's done.

Best regards,
Bob

"ravinwulf" > wrote in message
...
> On Fri, 28 Oct 2005 21:15:58 GMT, "Ophelia" > wrote:
>
>>> Yes, that's the only kind of red-eye gravy I know. In fact, it
>>> should
>>> be
>>> country ham.
>>
>>and country ham is?
>
> It's a type of dry-cured, very salty ham.

thanks

In article >,
"Ophelia" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >>
> >> This sounds like you take the sausage out! Oh yes.. another
> >> question.. what is red-eye gravy???
> >
> > Red eye, mom made it with coffee and milk, and either sausage or fried
> > ham drippings, or sometimes bacon.
>
> coffee huh???? Oh my.. that really sound strange!

Don't underestimate coffee as a cooking ingredient in sauces and such!
I also use it in pot roasts, crock pots and sometimes for braising.
It adds a wonderful richness and IMHO is superior to beer in crock pots.

>
> >
> >>
> >> O enjoying asking about all the strange things she reads here)))))
> >
> > I'm still learning southern cooking. <G> I'm a Texas transplant.
> > Dad was an aerospace engineer and a job shopper, so I lived all over
> > the
> > US. Originally from California.
>
> Well, I am enjoying learning)
>
> O

That's the fun of this list. ;-)
I swear I learn new ideas almost daily!!!

>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
>
>
> Reconstruction was post-civil war. The re-structuring and rebuilding of
> the southern states that tried to cecede from the union. Very American
> history. ;-)
>
> Sausage gravy??? OH boy!
>
> Fry some pork sausage, sliced or link. Leave the grease in the pan. Add
> flour to make a roux and enough milk to thin to the desired consitency.
> For red-eye gravy, add coffee.

I always thought red-eye gravy was made from the pan drippings left from
frying ham.

>
> Serve over buscuits with sausage, fried eggs on the side and hash browns
> (grated potato mixed with egg) if you have them.
>

I don't think you're going to get hash browns in the South. I've also never
had hash browns made from grated potato mixed with egg.

> Southern cooking at it's, uh, best? <lol>
>
> Cheers!
> --
> Om.

You don't like Southern cooking?

Ms P, from a long line of Southern cooks.

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >>
>> >> This sounds like you take the sausage out! Oh yes.. another
>> >> question.. what is red-eye gravy???
>> >
>> > Red eye, mom made it with coffee and milk, and either sausage or
>> > fried
>> > ham drippings, or sometimes bacon.
>>
>> coffee huh???? Oh my.. that really sound strange!
>
> Don't underestimate coffee as a cooking ingredient in sauces and such!
> I also use it in pot roasts, crock pots and sometimes for braising.
> It adds a wonderful richness and IMHO is superior to beer in crock
> pots.
>
>>
>> >
>> >>
>> >> O enjoying asking about all the strange things she reads
>> >> here)))))
>> >
>> > I'm still learning southern cooking. <G> I'm a Texas transplant.
>> > Dad was an aerospace engineer and a job shopper, so I lived all
>> > over
>> > the
>> > US. Originally from California.
>>
>> Well, I am enjoying learning)
>>
>> O
>
> That's the fun of this list. ;-)
> I swear I learn new ideas almost daily!!!

Absoflippinlutely!!!! ))

In article >,
"ms_peacock" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "ms_peacock" > wrote:
> >>
> >> >
> >> > Serve over buscuits with sausage, fried eggs on the side and hash
> >> > browns
> >> > (grated potato mixed with egg) if you have them.
> >> >
> >>
> >> I don't think you're going to get hash browns in the South. I've also
> >> never
> >> had hash browns made from grated potato mixed with egg.
> >
> > So what do you mix them with to get them to stick together?
> > Mom always made them that way. Not much egg, just a little.
> >
>
> They just stick together. I've never added anything to them. I've made
> them both ways, from leftover baked potatoes and raw potatoes, depending on
> what I had.
>
> If yours don't stick together you're probably turning them too much and too
> soon.

Ok. :-)

<snipped>
> >> Ms P, from a long line of Southern cooks.
> >
> > Do share?
> > I'm still learning. Forever it seems!
> > --
> > Om.
>
> Southern cooking is just what both of my great grandmothers and my
> grandmother cooked. I never knew there was any difference until I got
> married and discovered Northerners didn't cook the same.
>
> Ms P
>
>

Funny isn't it?
One large country, "America" and a hundred or more different traditional
cooking styles.

Ain't it grand? :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Fri 28 Oct 2005 02:15:58p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 28 Oct 2005 01:53:18p, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> ...
>>>> On Fri 28 Oct 2005 11:45:16a, Ophelia wrote in rec.food.cooking:
>>>>
>>>>>
>>>>> "Alan S" > wrote in message
>>>>> t...
>>>>>>
>>>>>> "Ophelia" > wrote in message
>>>>>> . uk...
>>>>>>>
>>>>>>> "jmcquown" > wrote in message
>>>>>>> news >>>>>>>
>>>>>>>>
>>>>>>>> Reconstruction was after the American Civil War, when the
>>>>>>>> northern troops controlled everything the southern people did,
>>>>>>>> who might have gone against the Northern Army or the Union
>>>>>>>> government. (Britain has not been without these types of wars;
>>>>>>>> Scotland in particular.)
>>>>>>>>
>>>>>>>> Unfortunately, the Reconstruction ort of took over the foods
>>>>>>>> available. Coffee was scarce as was tea. Flour was scarce.
>>>>>>>> Cornmeal
>>>>>>>> became a readily available commodity. Turnips and their greens
>>>>>>>> were easy to grow and pick.
>>>>>>>>
>>>>>>>> Sausage gravy is a gravy made with ground pork seasoned with
>>>>>>>> sage, milk or cream and the drippings from the pork when you
>>>>>>>> cook it. Biscuits over here are like scones without fruit;
>>>>>>>> savoury scones. You bake biscuits, split it in half, then spoon
>>>>>>>> over the sausage gravy. It's for breakfast or lunch.
>>>>>>>
>>>>>>> Thank you Jill) I know about the biscuits So when you make
>>>>>>> the sausage gravy, is the sausage left in it or is it just the
>>>>>>> drippings from it?
>>>>>>>
>>>>>>> O
>>>>>>>
>>>>>> You leave the sausage in. It is sausage without casing so it is
>>>>>> crumbly. Check it out sometime, brown some sausage in a skillet
>>>>>> and remove it to be drained but leave some of the drippings in the
>>>>>> pan. Make a nice white gravy with lots of course ground black
>>>>>> pepper in it and then mix the sausage into it. Serve over biscuits
>>>>>> with a nice cup of dark black coffee! Yummmm!
>>>>>
>>>>> When you say white gravy.. do you mean white sauce?
>>>>
>>>> Basically, yes, but you use the drippings instead of butter to make
>>>> the roux before ing adding the milk.
>>>>
>>>
>>> Ok so when I make a white sauce :
>>>
>>> 1 pint of milk, 40g butter, 40g flour. Whop em all into a
>>> saucepan, stick it on the heat and whisk. Once it is thick allow it
>>> so cook for a few minutes on a very low heat.
>>>
>>> For white gravy I put in pork drippings instead of
>>> butter.............?
>>
>> Yep, that's exactly right.
>
> Ahh thanks Wayne))))
>
> O dancing cos she got sumfing right)
>
>
>

:-)


--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Fri 28 Oct 2005 02:20:55p, Ophelia wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> On Fri 28 Oct 2005 01:49:36p, Ophelia wrote in rec.food.cooking:
>>
>>>
>>> "OmManiPadmeOmelet" > wrote in message
>>> ...
>>>> In article >,
>>>> "Ophelia" > wrote:
>>>>
>>>>> "jmcquown" > wrote in message
>>>>> .. .
>>>>> >
>>>>> > Now we get into po' folks vs. what was available. IMHO
>>>>> > (sincerely humble opinion), Southern comfort food was what was
>>>>> > available cheaply during and after Reconstruction. Greens,
>>>>> > cornbread, home baked bread with lard or rendered fatback.
>>>>> >
>>>>> > Chicken & dumplings, yes. Simmered beans and bean soup; mac &
>>>>> > cheese, milk gravy on biscuits (predates sausage gravy), baked
>>>>> > potatoes.
>>>>> >
>>>>> > Later on, after the "great" American depression, these foods
>>>>> > became precious again, North and South. My grandmother fed her
>>>>> > children on potato soup and
>>>>> > greens for a number of years. When they say someone had to walk
>>>>> > to school uphills both ways... Grandma baked potatoes in the wood
>>>>> > stove then sent my
>>>>> > dad and his siblings to school in the 1930's with hot potatoes to
>>>>> > keep their hands warm and to eat for lunch. I'm not kidding.
>>>>> >
>>>>> > They had the occasional chicken and the greens were usually
>>>>> > dandylions. She
>>>>> > made rivels (tiny dumplings) to make the potato soup more
>>>>> > filling.
>>>>> >
>>>>> > I am so fortunate. So lucky. So are we all.
>>>>>
>>>>> Thank you Jill. We are all very lucky. Please explain
>>>>> 'Reconstruction'
>>>>> and 'sausage gravy'
>>>>> recipe saved
>>>>>
>>>>> O
>>>>>
>>>>>
>>>>
>>>> Reconstruction was post-civil war. The re-structuring and rebuilding
>>>> of the southern states that tried to cecede from the union. Very
>>>> American history. ;-)
>>>>
>>>> Sausage gravy??? OH boy!
>>>>
>>>> Fry some pork sausage, sliced or link. Leave the grease in the pan.
>>>> Add
>>>> flour to make a roux and enough milk to thin to the desired
>>>> consitency. For red-eye gravy, add coffee.
>>>>
>>>> Serve over buscuits with sausage, fried eggs on the side and hash
>>>> browns (grated potato mixed with egg) if you have them.
>>>>
>>>> Southern cooking at it's, uh, best? <lol>
>>>
>>> This sounds like you take the sausage out! Oh yes.. another
>>> question.. what is red-eye gravy???
>>>
>>> O enjoying asking about all the strange things she reads here)))))
>>
>> Red-eye gravy has nothing to do with the above. It is made from the
>> drippings after frying country ham. American "country ham" is a
>> dry-cured ham that is cured with salt. Sliced and fried is one of the
>> most common ways of serving it. The drippings are a reddis-brown
>> color, and when combined with liquid, form little droplets of the
>> grease, hence the "red- eye". Red-eye gravy is generally not
>> thickened very much with flour, if at all, the liquid being water, a
>> mixture of water and black coffee, or all black coffee. No milk is
>> involved.
>
> Thanks Wayne ... not sure we have that ham here

Not too surprising. It's even hard to get here in US except in the South.
If you have access to any rather dry, salty ham, you might be able to use
it. Usually, prior to frying, the ham is soaked overnight in water, milk,
or buttermilk, then rinsed and dried. This is done to reduce the
saltiness.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Fri 28 Oct 2005 02:25:36p, zxcvbob wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Fri 28 Oct 2005 01:49:36p, Ophelia wrote in rec.food.cooking:
>>
>>
>>>"OmManiPadmeOmelet" > wrote in message
...
>>>
>>>>In article >,
>>>>"Ophelia" > wrote:
>>>>
>>>>
>>>>>"jmcquown" > wrote in message
. net...
>>>>>
>>>>>>Now we get into po' folks vs. what was available. IMHO (sincerely
>>>>>>humble opinion), Southern comfort food was what was available
>>>>>>cheaply during and after Reconstruction. Greens, cornbread, home
>>>>>>baked bread with lard or rendered fatback.
>>>>>>
>>>>>>Chicken & dumplings, yes. Simmered beans and bean soup; mac &
>>>>>>cheese, milk gravy on biscuits (predates sausage gravy), baked
>>>>>>potatoes.
>>>>>>
>>>>>>Later on, after the "great" American depression, these foods became
>>>>>>precious again, North and South. My grandmother fed her children
>>>>>>on potato soup and
>>>>>>greens for a number of years. When they say someone had to walk to
>>>>>>school uphills both ways... Grandma baked potatoes in the wood
>>>>>>stove then sent my
>>>>>>dad and his siblings to school in the 1930's with hot potatoes to
>>>>>>keep their hands warm and to eat for lunch. I'm not kidding.
>>>>>>
>>>>>>They had the occasional chicken and the greens were usually
>>>>>>dandylions. She
>>>>>>made rivels (tiny dumplings) to make the potato soup more filling.
>>>>>>
>>>>>>I am so fortunate. So lucky. So are we all.
>>>>>
>>>>>Thank you Jill. We are all very lucky. Please explain
>>>>>'Reconstruction'
>>>>>and 'sausage gravy'
>>>>>recipe saved
>>>>>
>>>>>O
>>>>>
>>>>>
>>>>
>>>>Reconstruction was post-civil war. The re-structuring and rebuilding
>>>>of the southern states that tried to cecede from the union. Very
>>>>American history. ;-)
>>>>
>>>>Sausage gravy??? OH boy!
>>>>
>>>>Fry some pork sausage, sliced or link. Leave the grease in the pan.
>>>>Add
>>>>flour to make a roux and enough milk to thin to the desired
>>>>consitency. For red-eye gravy, add coffee.
>>>>
>>>>Serve over buscuits with sausage, fried eggs on the side and hash
>>>>browns (grated potato mixed with egg) if you have them.
>>>>
>>>>Southern cooking at it's, uh, best? <lol>
>>>
>>>This sounds like you take the sausage out! Oh yes.. another
>>>question.. what is red-eye gravy???
>>>
>>>O enjoying asking about all the strange things she reads here)))))
>>
>>
>> Red-eye gravy has nothing to do with the above. It is made from the
>> drippings after frying country ham. American "country ham" is a
>> dry-cured ham that is cured with salt. Sliced and fried is one of the
>> most common ways of serving it. The drippings are a reddis-brown
>> color, and when combined with liquid, form little droplets of the
>> grease, hence the "red- eye". Red-eye gravy is generally not thickened
>> very much with flour, if at all, the liquid being water, a mixture of
>> water and black coffee, or all black coffee. No milk is involved.
>>
>
>
>
> After frying sliced country ham, you deglaze the pan with black coffee
> and serve with grits. I've never actually tried it, I just know how
> it's done.
>
> Best regards,
> Bob
>

Yep, you got it!

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

On Fri 28 Oct 2005 03:37:16p, ms_peacock wrote in rec.food.cooking:

>
> "OmManiPadmeOmelet" > wrote in message
> ...
>> In article >, "ms_peacock"
>> > wrote:
>>>
>>> >
>>> > Serve over buscuits with sausage, fried eggs on the side and hash
>>> > browns (grated potato mixed with egg) if you have them.
>>> >
>>>
>>> I don't think you're going to get hash browns in the South. I've also
>>> never had hash browns made from grated potato mixed with egg.
>>
>> So what do you mix them with to get them to stick together?
>> Mom always made them that way. Not much egg, just a little.
>>
>
> They just stick together. I've never added anything to them. I've made
> them both ways, from leftover baked potatoes and raw potatoes, depending
> on what I had.
>
> If yours don't stick together you're probably turning them too much and
> too soon.

My mom used to sprinkle the potatoes *very* lightly with flour about half
way through cooking, then a few minutes later dripped on a few teaspoons of
milk or cream. Frying continued until all was nicely brown on the bottom,
then flipped to brown the other side. She never used egg. They stuck
together nicely.

>>> > Southern cooking at it's, uh, best? <lol>
>>> >
>>> > Cheers!
>>> > --
>>> > Om.
>>>
>>> You don't like Southern cooking?
>>
>> Some.
>> Depends.
>> Biscuits and gravy with sausage is one of my more favorites.
>>
>> Hate collard greens or turnip greens.
>> With a passion. :-P Too tough.
>> I prefer spinach or chard.
>>
>> Grits are ok with butter and sugar. ;-)
>>
>>>
>>> Ms P, from a long line of Southern cooks.
>>
>> Do share?
>> I'm still learning. Forever it seems!
>> --
>> Om.
>
> Southern cooking is just what both of my great grandmothers and my
> grandmother cooked. I never knew there was any difference until I got
> married and discovered Northerners didn't cook the same.
>
> Ms P
>
>
>



--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "ms_peacock" > wrote:
>>
>> >
>> > Serve over buscuits with sausage, fried eggs on the side and hash
>> > browns
>> > (grated potato mixed with egg) if you have them.
>> >
>>
>> I don't think you're going to get hash browns in the South. I've also
>> never
>> had hash browns made from grated potato mixed with egg.
>
> So what do you mix them with to get them to stick together?
> Mom always made them that way. Not much egg, just a little.
>

They just stick together. I've never added anything to them. I've made
them both ways, from leftover baked potatoes and raw potatoes, depending on
what I had.

If yours don't stick together you're probably turning them too much and too
soon.


>>
>> > Southern cooking at it's, uh, best? <lol>
>> >
>> > Cheers!
>> > --
>> > Om.
>>
>> You don't like Southern cooking?
>
> Some.
> Depends.
> Biscuits and gravy with sausage is one of my more favorites.
>
> Hate collard greens or turnip greens.
> With a passion. :-P Too tough.
> I prefer spinach or chard.
>
> Grits are ok with butter and sugar. ;-)
>
>>
>> Ms P, from a long line of Southern cooks.
>
> Do share?
> I'm still learning. Forever it seems!
> --
> Om.

Southern cooking is just what both of my great grandmothers and my
grandmother cooked. I never knew there was any difference until I got
married and discovered Northerners didn't cook the same.

Ms P

ms_peacock wrote on 28 Oct 2005 in rec.food.cooking

> Southern cooking is just what both of my great grandmothers and my
> grandmother cooked. I never knew there was any difference until I got
> married and discovered Northerners didn't cook the same.
>
> Ms P
>

???What? Do We stand on the other side of the stove?

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Alan S" > wrote in message
t...
>
> "Ophelia" > wrote in message
> . ..
>>
>> "Alan S" > wrote in message
>> t...
>>>
>>> "Ophelia" > wrote in message
>>> . uk...
>>>>
>>>> "jmcquown" > wrote in message
>>>> news >>>>
>>>>>
>>>>> Reconstruction was after the American Civil War, when the northern
>>>>> troops
>>>>> controlled everything the southern people did, who might have gone
>>>>> against
>>>>> the Northern Army or the Union government. (Britain has not been
>>>>> without
>>>>> these types of wars; Scotland in particular.)
>>>>>
>>>>> Unfortunately, the Reconstruction ort of took over the foods
>>>>> available.
>>>>> Coffee was scarce as was tea. Flour was scarce. Cornmeal became a
>>>>> readily
>>>>> available commodity. Turnips and their greens were easy to grow and
>>>>> pick.
>>>>>
>>>>> Sausage gravy is a gravy made with ground pork seasoned with sage,
>>>>> milk or
>>>>> cream and the drippings from the pork when you cook it. Biscuits over
>>>>> here
>>>>> are like scones without fruit; savoury scones. You bake biscuits,
>>>>> split it
>>>>> in half, then spoon over the sausage gravy. It's for breakfast or
>>>>> lunch.
>>>>
>>>> Thank you Jill) I know about the biscuits So when you make the
>>>> sausage gravy, is the sausage left in it or is it just the drippings
>>>> from it?
>>>>
>>>> O
>>>>
>>> You leave the sausage in. It is sausage without casing so it is crumbly.
>>> Check it out sometime, brown some sausage in a skillet and remove it to
>>> be drained but leave some of the drippings in the pan. Make a nice white
>>> gravy with lots of course ground black pepper in it and then mix the
>>> sausage into it. Serve over biscuits with a nice cup of dark black
>>> coffee! Yummmm!
>>
>> When you say white gravy.. do you mean white sauce?
>>
> No, not really though it is white. Gravy is thick and tasty if made
> properly. It is not difficult to make but good gravy takes a touch to get
> right when cooking, it gets lumpy if you don't time it right. I have
> marginal luck with it, maybe someone could give me a fool proof way to
> make gravy from scratch?
>
Here's what I do for beef gravy. I add a little water to the pan to deglaze
it by heating it up and stirring.

I put a couple of tablespoons of instant blending flour in a cup and add
enough cold water to make a slurry.

I add the deglazing liquid with bits to the cup with the flour and water.

Add water to bring it to 2 cups.

Put in a heavy saucepan on high and stir with a whisk till it thickens.

Taste for seasoning. May need the addition of salt, liquid bovril, maggi.
To taste.

Simmer for 5 minutes.

This would work with any kind of drippings. Sausage, chicken, pork. And if
you want a milk
gravy you just use milk instead of water.

MoM

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "ms_peacock" > wrote:
>>
>> Southern cooking is just what both of my great grandmothers and my
>> grandmother cooked. I never knew there was any difference until I got
>> married and discovered Northerners didn't cook the same.
>>
>> Ms P
>>
>>
>
> Funny isn't it?
> One large country, "America" and a hundred or more different traditional
> cooking styles.
>
> Ain't it grand? :-)
> --
> Om.

One of the things I've always really enjoyed is going on vacation and
finding local diners to try the local fare. There's such a wide variety in
this country from one area to another. And so far all of it good!!

Ms P

"Mr Libido Incognito" > wrote in message
...
> ms_peacock wrote on 28 Oct 2005 in rec.food.cooking
>
>> Southern cooking is just what both of my great grandmothers and my
>> grandmother cooked. I never knew there was any difference until I got
>> married and discovered Northerners didn't cook the same.
>>
>> Ms P
>>
>
> ???What? Do We stand on the other side of the stove?
>

<cackle> I think that might be it.

Ms P

"OmManiPadmeOmelet" > wrote in message
...
> In article .com>,
> "Gary" > wrote:
>
> Chicken and dumplings too.


>

OK. So can you post your chicken and dumplings recipe. I've never had it
before.

Jen

On Sat 29 Oct 2005 12:57:57a, Jen wrote in rec.food.cooking:

> "OmManiPadmeOmelet" > wrote in message
> ...
>> In article .com>,
>> "Gary" > wrote:
>>
>> Chicken and dumplings too.
>
>
>>
>
> OK. So can you post your chicken and dumplings recipe. I've never had
> it before.
>
> Jen

Jen, I make chicken and dumplings every couple of months, but I never
actually had a recipe. It was just something my mom taught me to make.
Some time ago, however, I was forced to write it all down for a friend, so
now I actually have a "recipe"..


* Exported from MasterCook *

Stewed Chicken with Rolled Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stewing chicken -- cut in pieces
1 quart chicken broth
1 pint water
2 ribs celery -- cut in 2-inch lengths
2 carrots -- cut in 2-inch lengths
1 onion -- quartered, skin left on
1 teaspoon whole peppercorns
1 teaspoon whole coriander seeds
1 teaspoon dried thyme
1 bay leaf
1/2 bunch fresh parsley
------------------------------------------

1/3 cup butter
1/2 cup flour
2 cups milk
------------------------------------------

3 cups flour
1/4 cup shortening
1 teaspoon salt
1 cup milk

Combine chicken, broth, water, vegetables, and seasonings in a large
kettle. Bring to a slow simmer and cook for 1-1/2 to 2 hours, or until
chicken is very tender. Remove from heat and allow to cool to lukewarm.


Remove chicken from broth. Remove skin and bones from chicken, tearing
meat into bite size pieces. Reserve in a separate bowl moistening the
meat with some of the broth.


Strain remaining broth and reserve. In the same kettle, Make a roux with
the butter and flour and cook until lightly colored. Gradually stir in
milk until smooth. Gradually stir in broth. Bring mixture to a slow boil
and cook until slightly thickened.

Meanwhile, combine flour and salt and cut shortening into flour mixture.
Pour most of the milk into flour mixture, stirring with a fork. Work
dough until smooth, adding additional milk as needed.


On a well-floured surface, roll dough 1/8-inch thick or thinner and cut
into strips 1 x 2 inches, or as desired. Drop half the dumplings, one at
a time, into simmering broth. Cook 10-12 minutes, stirring frequently,
then remove cooked dumplings to a plate. Repeat with 2nd half of
dumplings.


When second half of dumplings are cooked, return the first batch of
dumplings and the chicken and broth to the pot, along with 1/2 cup chopped
fresh parsley. Stir mixture gently to combine, and continue cooking over
low heat until mixture has returned to a simmer.


May be plated in the kitchen, or turned into tureen and served at table.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

> Serve over buscuits with sausage, fried eggs on the



So what exactly are the things you Americans call biscuits? What we call
biscuits in Oz, you call cookies. And what are Grits?

Jen

>
> On a well-floured surface, roll dough 1/8-inch thick or thinner and cut
> into strips 1 x 2 inches, or as desired. Drop half the dumplings, one at
> a time, into simmering broth. Cook 10-12 minutes, stirring frequently,
> then remove cooked dumplings to a plate. Repeat with 2nd half of
> dumplings.
>
>
> When second half of dumplings are cooked, return the first batch of
> dumplings and the chicken and broth to the pot, along with 1/2 cup chopped
> fresh parsley. Stir mixture gently to combine, and continue cooking over
> low heat until mixture has returned to a simmer.


Sounds good. I'll have to try it sometime soon. Thanks Wayne your just
wonderful, you always seem to know everything.

Jen

"Jen" > wrote in message
...
>> Serve over buscuits with sausage, fried eggs on the
>
>
>
> So what exactly are the things you Americans call biscuits? What we
> call biscuits in Oz, you call cookies. And what are Grits?

Do you know British scones? Well imagine plain ones and that is US
biscuits

I pass on the grits cos I am not 100% sure still, but I think it is like
porridge)

In article >,
"Jen" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article .com>,
> > "Gary" > wrote:
> >
> > Chicken and dumplings too.
>
>
> >
>
> OK. So can you post your chicken and dumplings recipe. I've never had it
> before.
>
> Jen
>
>

Ooh ok! :-)

You can use any basic chicken soup recipe, (I personally prefer one with
egg nooodles) and just float the dumplings on top at the end to cook
them.

Let see.......
I've been making soup with wings (or feet) lately.

2 lb. chicken wings (or feet)
3 to 4 quarts water
4 ribs celery, chopped
1 onion, chopped
3 cloves garlic, grated
1 large piece fresh ginger, grated (about 2 tbs.)
1 tsp. dried lemon peel
1 pinch of ground white pepper

Bring all of the above to a simmer in a stock pot, simmer for 2 to 3
hours. Let cool and strain off. Put the stock in the refrigerator to
cool for skimming the fat, and let the solids cool until you can de-bone
the meat. Reserve the meat, discard the veggies.

Once the fat is skimmed, bring the stock/broth back up to a good simmer
and add 2 more ribs of chopped celery, another whole onion, sliced into
rings, 3 carrots sliced into medallions, 1/2 lb. sliced fresh mushrooms,
1 can of sliced water chestnuts, drained, and the reserved meat, well
shredded. Simmer for about 1/2 hour to cook the veggies. Pre-cook 2 cups
of egg noodles and add those when they are ready.

You can either make a fresh buscuit dough recipe, or buy one of the
canned ones. Roll the dough into small balls, about 1 inch or so in
diameter. Drop them on top, they will float. Cover the soup and let
simmer for at least 20 minutes to cook the dumplings.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Ophelia" > wrote in message
k...
>
> "Jen" > wrote in message
> ...
>>> Serve over buscuits with sausage, fried eggs on the
>>
>>
>>
>> So what exactly are the things you Americans call biscuits? What we call
>> biscuits in Oz, you call cookies. And what are Grits?
>
> Do you know British scones? Well imagine plain ones and that is US
> biscuits


But, but, but, that is so wrong!! wrong, I say, wrong!Americans are wrong!
Biscuits are crunchy!! And scones are eaten with jam and cream!

Jen

"Jen" > wrote in message
...
> "Ophelia" > wrote in message
> k...
>>
>> "Jen" > wrote in message
>> ...
>>>> Serve over buscuits with sausage, fried eggs on the
>>>
>>>
>>>
>>> So what exactly are the things you Americans call biscuits? What we
>>> call biscuits in Oz, you call cookies. And what are Grits?
>>
>> Do you know British scones? Well imagine plain ones and that is US
>> biscuits
>
>
> But, but, but, that is so wrong!! wrong, I say, wrong!Americans are
> wrong! Biscuits are crunchy!! And scones are eaten with jam and
> cream!

LOL IKWYM

In article >,
"Jen" > wrote:

> > Serve over buscuits with sausage, fried eggs on the
>
>
>
> So what exactly are the things you Americans call biscuits? What we call
> biscuits in Oz, you call cookies. And what are Grits?
>
> Jen
>
>

Biscuits here are savory.
A baked quick bread recipe. ;-)

Grits are finely ground dried Hominey corn.
Also known as Hominy grits.

It's made into a hot cereal.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Jen" > wrote:

> "Ophelia" > wrote in message
> k...
> >
> > "Jen" > wrote in message
> > ...
> >>> Serve over buscuits with sausage, fried eggs on the
> >>
> >>
> >>
> >> So what exactly are the things you Americans call biscuits? What we call
> >> biscuits in Oz, you call cookies. And what are Grits?
> >
> > Do you know British scones? Well imagine plain ones and that is US
> > biscuits
>
>
> But, but, but, that is so wrong!! wrong, I say, wrong!Americans are wrong!
> Biscuits are crunchy!! And scones are eaten with jam and cream!
>
> Jen
>
>

Biscuits are eaten with butter, jam or honey also dear. :-)
Just with gravy if you don't want a sweet treat!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

Jen wrote:
>
> "Ophelia" > wrote in message
> k...
> >
> > "Jen" > wrote in message
> > ...
> >>> Serve over buscuits with sausage, fried eggs on the
> >>
> >>
> >>
> >> So what exactly are the things you Americans call biscuits? What we call
> >> biscuits in Oz, you call cookies. And what are Grits?
> >
> > Do you know British scones? Well imagine plain ones and that is US
> > biscuits
>
> But, but, but, that is so wrong!! wrong, I say, wrong!Americans are wrong!
> Biscuits are crunchy!! And scones are eaten with jam and cream!
>
> Jen

What you call biscuits, we call cookies.....