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#80623 - 10/11/08 09:31 AM Re: Soup of the Evening...... [Re: Greger]
Joe Keegan Offline
veteran

Registered: 12/25/05
Posts: 8707
Greger,

No, it was instinctual. You're right about the restaurants. Years ago I was in a Waffle House in Atlanta and the waitress asked me if I wanted homefries or grits with my eggs, I said, "grits!" and had them for the first time. I've been hooked ever since. They did serve the grits on the side. I sometimes use chicken broth instead of water and with a little butter and salt I have one of my favorite foods. I also use grits like polenta and drop some chili on top.

My family also used canned Carnation with both tea and coffee, which I could never understand. I always favored milk. Our milkman never got past the milk box on the steps. I very vividly remember the cream rising to the top and sometimes in winter the milk partially freezing before being retrieved from the steps. It was a lot happier time and people always seemed to have more time for family and friends no matter how busy their lives. Time seemed to last forever back then.

Joe

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#80626 - 10/11/08 09:59 AM Re: Soup of the Evening...... [Re: Joe Keegan]
Greger Online   content

Pooh-Bah

Registered: 11/24/06
Posts: 14596
Loc: Florida
Then there's grits on the other end of the day, usually served with Fried Fish, which was the only way fish was ever served during the first half of my life. Fileted fresh water Bass, or boney little Bream. Baked Beans, Coleslaw, Hushpuppies and Grits.
Later on someone got creative and the Grits were baked with lots of Cheeeeese..........
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#80627 - 10/11/08 10:03 AM Re: Soup of the Evening...... [Re: Greger]
Greger Online   content

Pooh-Bah

Registered: 11/24/06
Posts: 14596
Loc: Florida
I wonder if Carnation Canned was a leftover from the farm, not everyone had a milkcow and no one had a fridge. Canning and preserving were a big part of life back then.
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"Be yourself; everyone else is already taken."— Oscar Wilde

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#80628 - 10/11/08 10:09 AM Re: Soup of the Evening...... [Re: Greger]
Joe Keegan Offline
veteran

Registered: 12/25/05
Posts: 8707
Mash potatoes usually accompanied the fried fish in our home when I was young. Restaurants usually served french fries and coleslaw with the fried fish and a small lemon wedge. Baked beans from the oven with cold coleslaw always worked for me. Sometimes I'll drop cheddar cheese on my grits, but I haven't tried a baked cheese and grits casserole yet, because I genuinely enjoy the grits with a little butter or cheese. I'll probably try the casserole someday.

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#80629 - 10/11/08 10:15 AM Re: Soup of the Evening...... [Re: Greger]
Joe Keegan Offline
veteran

Registered: 12/25/05
Posts: 8707
 Originally Posted By: Greger
I wonder if Carnation Canned was a leftover from the farm, not everyone had a milkcow and no one had a fridge. Canning and preserving were a big part of life back then.

I never thought about that, but it does make sense. I believe that canning and preserving will make a comeback, although many have keep the tradition alive. My mother had an enormous pantry cabinet in the basement where she stored all the produce, especially tomatoes and greenbeans, that she canned. I never had a vegetable from a can until I had my first school lunch, which is why I usually brought my lunch from home.

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#80644 - 10/11/08 02:32 PM Re: Soup of the Evening...... [Re: Joe Keegan]
Snargle Offline
member

Registered: 08/03/04
Posts: 1489
Loc: Harrisburg, Pennsylvania
 Originally Posted By: Joe Keegan
I also use grits like polenta and drop some chili on top.


I've never tried chili with grits, but chili ladled over warm polenta is a favorite staple in the Snargle household. That's homemade, from-scratch chili, of course. I even grind my own dried chile peppers...yummy!
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Larry
---------------------------
"To the intelligent man or woman, life appears infinitely mysterious. But the stupid have an answer for every question." - Edward Abbey

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#80649 - 10/11/08 03:12 PM Re: Soup of the Evening...... [Re: Greger]
EmmaG Offline
member

Registered: 09/16/07
Posts: 1841
Loc: Florida Piney Woods
Cheesey Cheese Grits (from Sargento)

4 c water
.5 tsp salt
1 1/3 cups of grits or polenta
2 tbsp butter softened
1/2 tsp pepper
1 1/2 c 6-Cheese Italian blend shredded cheese
1/2 c Ricotta cheese
1/4 c parmesan cheese

Cook the grits per directions. Stir in butter and pepper. Spread half in a greased 2-quart baking dish.
Combine the shredded cheese and the Ricotta and dollop evenly over the grits.
Spoon the rest of the grits over the cheese, sprinkle with Parmesan cheese.
Bake at 425 degrees for 15-20 minutes. Sprinkle with paprika and serve immediately. Yield 6 servings.
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#80650 - 10/11/08 03:26 PM Re: Soup of the Evening...... [Re: EmmaG]
Greger Online   content

Pooh-Bah

Registered: 11/24/06
Posts: 14596
Loc: Florida
Oh my.......that sounds good!
I always recommend using yellow grits for Cheese grits recipes because.... well because cheese is often yellow and it just adds to the appeal of the dish. I'm roasting a duck tomorrow, I wonder If I can force Cheese grits and Duck to work together on the menu?
_________________________
"Be yourself; everyone else is already taken."— Oscar Wilde

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#80654 - 10/11/08 04:09 PM Re: Soup of the Evening...... [Re: Greger]
Scoutgal Offline
Administrator
Carpal Tunnel

Registered: 01/23/01
Posts: 27583
Loc: CA USA
I never liked grits, but I like hushpuppies. My mom and grandma would make fried catfish(yuck), hushpuppies, catfish gravy and make us kids pick dandelion leaves for the veggie(which they would cook with a piece of bacon or fatback). I would beg my mom to take me to McDonalds, because the only part I liked were the hushpuppies! I know...heresy!
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milk and Girl Scout cookies ;-)

Save your breath-You may need it to blow up your date.





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#80655 - 10/11/08 04:18 PM Re: Soup of the Evening...... [Re: Greger]
Scoutgal Offline
Administrator
Carpal Tunnel

Registered: 01/23/01
Posts: 27583
Loc: CA USA
 Originally Posted By: Greger
Grits, mmmmm, Joe did they show you how to mash your fried eggs up in your grits? Eggs are always served on top of grits for that purpose. restaurants dont get it though, they put the eggs on the side and then you break them trying to get 'em on top of the grits.
We had pancakes every Sunday with Karo Syrup! Breakfast was a whole different animal when I was really little, coffee perked on the stove and served in teacups with saucers, canned Carnation milk for creamer. Grandpa would tilt his cup over and slosh the nearly boiling coffee into his saucer to cool it then sip the coffee from the saucer. Breakfast wasn't something you grabbed and ran, the family sat around the table, eggs, bacon or sausage and toast with Welches Grape Jelly. Cereal if we wanted it, usually Corn Flakes, Quaker Oatmeal in the winter. The Milkman would walk in and put the milk in the fridge, say good morning and walk back out..........


Living in SoCal, we always used Knott's Berry Farm jams and jellies, unless grandma came over, then we made our own. I loved watching my mom and grandma slip the skins off of peaches after dipping them in boiling water...it seemed like magic!

We had orange, lemon, lime, tangerine, peach, apricot and nectarine trees in the backyard. My mom also grew tomatoes, beans, strawberries, green bell peppers and cucumbers in her garden. We didn't can much, except for jams and jellies, since California always had great produce year round. I'm not a big fan of canned food.
_________________________
milk and Girl Scout cookies ;-)

Save your breath-You may need it to blow up your date.





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