Monthly Archives: November 2016

Comfort Food

What makes comfort food COMFORTING is that it’s big, and fast and easy and pulls no punches. And possibly takes you back to childhood, even one that wasn’t quite yours….so when someone from Minnesota mentioned missing Tator Tot Hotdish…..we were skeptics, but the Tater Tots….the tater tots…..so when she brought it in to share (this is a sharing dish), she had to write up the recipe.

tatertots

Tots, taters, potato goodness, potato rounds, potato puffs, tater puffs, Mexi-Fries

Here it is:

 

Minnesota Tator Tot Hotdish

1 lb. ground beef

1 medium onion, chopped

2 cans cream of mushroom or cream of chicken soup

14 or 16 oz bag of frozen vegetables (I use peas/corn/carrots/bean mix)

1 lb bag frozen tator tots

2 cups shredded cheese

Preheat oven to 350°

Brown beef and onion together on stove

Mix in the soup and vegetables

Spread mixture into a 9×13 pan

Arrange a layer of tots on top of mixture

Bake at 350° for about 45 minutes, or until tots are golden brown

Sprinkle cheese on top, and bake again until the cheese is melted and the mixture is bubbly

Erin Gillette, 2015

Want more hotdish the Minnesota way? Click here

hotdish

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A Thanksgiving

A Thanksgiving to God, for his House

Lord, Thou hast given me a cell
         Wherein to dwell,
A little house, whose humble roof
         Is weather-proof:
Under the spars of which I lie
         Both soft, and dry;
Where Thou my chamber for to ward
         Hast set a guard
Of harmless thoughts, to watch and keep
         Me, while I sleep.
Low is my porch, as is my fate,
         Both void of state;
And yet the threshold of my door
         Is worn by th’ poor,
Who thither come and freely get
         Good words, or meat.
Like as my parlour, so my hall
         And kitchen’s small;
A little buttery, and therein
         A little bin,
Which keeps my little loaf of bread
         Unchipp’d, unflead;
Some brittle sticks of thorn or briar
         Make me a fire,
Close by whose living coal I sit,
         And glow like it.
Lord, I confess too, when I dine,
         The pulse is Thine,
And all those other bits, that be
         There plac’d by Thee;
The worts, the purslain, and the mess
         Of water-cress,
Which of Thy kindness Thou hast sent;
         And my content
Makes those, and my beloved beet,
         To be more sweet.
‘Tis Thou that crown’st my glittering hearth
         With guiltless mirth;
And giv’st me wassail-bowls to drink,
         Spic’d to the brink.
Lord, ’tis Thy plenty-dropping hand
         That soils my land;
And giv’st me, for my bushel sown,
         Twice ten for one;
Thou mak’st my teeming hen to lay
         Her egg each day;
Besides my healthful ewes to bear
         Me twins each year;
The while the conduits of my kine
         Run cream, for wine.
All these, and better, Thou dost send
         Me, to this end,
That I should render, for my part,
         A thankful heart,
Which, fir’d with incense, I resign,
         As wholly Thine;
But the acceptance, that must be,
         My Christ, by Thee.

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Turkey talk

turkey-lectern-boynton

Turkey lectern at Boynton, St. Andrew’s Church, Yorkshire. William Strickland is said to have brought the first turkeys into England, and donated this lectern to his church.

william-strickland-coat-of-arms

William Strickland’s Coat of Arms.    Yep, that’s a turkey on top.

albert-flamen-gallus-indicus-coq-djnde-the-turkey-cock-from-thirteen-birds

 

  •  Albert Flamens. Gallus indicus, Coq d’jnde (The Turkey-cock), from Thirteen Birds Fine Arts Museum San Francisco
turkey-delft-tile-1620

Delft tile – 1620

 

Twelfth Night:

SIR TOBY BELCH: Here’s an overwheening rogue!
FABIAN: O, peace! Contemplation makes a rare turkey-cock of him; how he jets under his advanced plumes!

turkey-brought-to-jahangir-from-goa-in-1612-ustad-mansur-l-brown

Turkey Brought To Jahangir From Goa In 1612

 

Thomas Tusser   Five Hundred Points of Good Husbandry, 1577.

 Good bread and good drinke, a good fier in the hall,

brawne, pudding and souse, and good mustard withall.

Beefe, mutton, and porke, shred pies of the best,

pig, veale, goose and capon, and turkey well drest ;

Cheese, apples and nuts, joly Carols to heare,

as then in the countrie is counted good cheare.

black_spanish_turkey_tom1

Norfolk or Spanish Black – the turkey Columbus brought back to Europe, probably, more or less….

“The Turkie, which is in New England a very large Bird, they breed twice or thrice in a year, if you would preserve the young chickens alive, you must give them no water, for if they come to have their fill of water they will drop away strangely, and you will never be able to rear any of them: they are excellent meat, especially a Turkey-Capon beyond that, for which eight shillings was given, their eggs are very wholesome and restore decayed nature exceedingly. But the French say they breed the leprosie, the Indesses make Coats of Turkie feathers woven for their children.”

john-josselyn-2-voyages

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Filed under Autumn, Thanksgiving, Thanksgiving, The 17th century, Wicked Wayback

National Indian Pudding Day!

mug_indian_pudding_day

If there’s a mug, it MUST be a real holiday!

 

The ‘Indian’ in Indian Pudding is cornmeal – or Indian Meal

cornmeal-wiki

The not-so pretty color of Indian Pudding is the molasses that sweetens it

molassesgrandmas_orig_12oz_400x400

 

Many recipes call for sugar, too…add or not as your choice.

With the added spices it tastes a lot like gingerbread…

Ice cream on top is never a bad thing. In Charlemont MA there was a little place serving Indian Pudding with Pumpkin Ice Cream – genius!

One of the worse – and I do mean totally dreadful Indian Pudding recipes I have ever seen called for

  • a box of corn muffin mix
  • a box of instant butterscotch pudding

Do I need to say any more???????

Sure, pour milk over it and set it in a slow cooker for a couple of hours and it’ll sorta look like IP – but what about the

TASTE?

jiffycorn_muffin_mix

The corn muffins of my youth. Add blueberries or cranberries or just serve warm with butter and honey.

And now a link for a recipe…..

Slow Cooker Indian Pudding

 

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Filed under Autumn, New England

We Gather Together

To make Pies !

Pie Making Marathon III

Kingston Senior Center

33 Summer Street

Kingston, MA 02364

Thursday, November 17, 2016 – 7:00pm to 9:00pm

pie-making-marathon

The pies will be donated, frozen and unbaked, to families served by the Greater Plymouth Food Warehouse, complete with baking instructions and nutritional labels.

 

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Filed under Pie, Thanksgiving

Crantart

Fen grapes, marish worts, mosse-berries, moore-berries, fenberries, bearberries, croneberry, cramberries…..how many nick names can one little bouncing berry have?

cranberries

Whatever else they’ve been called, they’re all still cranberries. In 1672 John Josslyn suggests:

“Some make Tarts with them as with Goose Berries.”

gooseberry-330px-stachelbeeren

Gooseberries

stachelbeere_ribes_uva-crispa1

Red Gooseberries

Cranberry Tart – Precedence and Persistence

“Tartes of Gooseberries.

Lay your gooseberries in your crust, and put to them cinnamon and ginger,

sugar and a few small raisins put among them and cover them with a

cover.”

A Booke of Cookery with the Serving of the Table; A.W.; 1591;

page 28

Berries, cinnamon, ginger, sugar and small raisins between pastry. Bake is implied. Easy.

And somewhat familiar…..

CRANBERRY – RAISIN PIE

3 C raw cranberries

1 C raisins

1 ¼ C sugar

2 Tbsp. flour

¼ tsp salt

¾ C water

1 ½ tsp vanilla*

Pastry for a 2 crust 9 inch

Put the cranberries and raisins through food grinder.Place in saucepan and add all ingredients except vanilla.Cook over low heat until thick, and cranberries are cooked. Add vanilla and place in pie shell. Bake until crust is done. Dots of butter and nutmeats may be added on

– Florence H. Angley. A Book of Favorite Recipes. complied by the Ladies Solidarity of St. Joseph the Worker Church Hanson, Mass..1968. p. 52.

This is sometimes called Mock Cherry Pie.

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Filed under New England, Pie, The 17th century, The 1960"s

Duck season, Rabbit season

duck_rabbit_duck

 

 

 

duck-rabbit_illusion

1892 by Fliegende Blätter, a German humor magazine

bugs_daffy

daffy-the-easter-bunny-bugs-bunny-and-daffy-duck-23501316-1024-768

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Filed under Autumn