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Sho’nuff

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I am not going to eat liver mush. I don’t care.

8 Responses

    1. Well… bless your pea-pickin’ heart! I already knew that.

      But now the question is, do you have a recipe for Boston brown bread? The kind that’s baked in the tin can? I’ll go check The Big Food Manual. Let me know what you come up with.

    2. Heh. This from Boston Brown Bread V. Modern in that it assumes a crockpot. Others use coffee cans.

      Let the brown bread discussions begin!

      Pour batter into greased and floured 2 lb coffee can or 2 ½ quart mold, Pour 2 C water into CROCK-POT. Place can inside, place foil over top of can and fold down around edges of cooker, cover, and bake on High for 4 to 5 hours. Remove and let cool 1 hour before unmolding.

  2. My mom always bought the same brand. We had hot dogs and baked beans with brown bread every Saturday night. S&W ?? I think.
    So…I’d just tell you what brand to buy – or if you really wanted to make it, I’d send you to Joy of Cooking – my bible of cookery. As I recall, the method was pretty much the same – mix ingredients, put them in a greased/floured can and put them in a pot of boiling water for xxx hours (I don’t remember time). Crock Pot just means you don’t have to worry about the water level/heat level etc. That’s a good thing!

    I say Joy of Cooking is my “bible of cookery” . It is. My ultimate source – never mind that I have bookshelves of recipe books, and notebooks full of cut out recipes. More recipes than I can ever use! by the time I find what I’m looking for, I’m out of the mood for cookery anyway!!!

    This looked like a good one though:

    https://www.tasteofhome.com/recipes/authentic-boston-brown-bread/

    1. But it uses a loaf pan!

      When I was younger, I tried to use Joy but I just never was all that into it. ?? I think it was something about the book itself. I had the paperback, maybe that explains it.

  3. Re: Joy of Cooking.
    Written by Irma Rombauer. The name gives you a clue…it’s very much a German food basic book. Also, the edition you have can be important. They put a new edition out in 1990 (I think) supposedly edited and revised by her son (I think). Cut back on using lard and other fats, used all the good oils they recommend today, added lots of vegetables, just generally got healthy. Not what I have. Mine is a 1960 version, I think. I’ve made sure that all my kids had a copy. Whether they used it or not is not my problem – but they all have one. That started because my first born – a son – my SON!!! – called me from college for directions on how to cook a ham. I gave him directions, but in the course of the conversation it struck me as something I had never envisioned….giving my _SON_ directions on cooking!! Tickled my funny bone then – and still does today! Although these days the conversation is more along the lines of politics and getting back to basics. He’s raising bees in order to get an ag exemption on his property taxes, and found that it’s more involved that it was when I got bees for his Dad (who expressed a desire to get some, and then never did anything with them!) some 50 years ago or so. More problems with various infective agents these days. He also wants to get into rabbits and goats. Goats are more of a problem these days as well…CAE…I don’t even remember the stuff they’re supposed to be immunized against or certified free of. Don’t know if rabbits have different problems. No doubt I’ll find out.
    Seems like everything today is more “touchy” than it used to be.

    1. To this day I still have a 3×5″ spiral recipe card my mom gave me filled with hand written recipes for my favorites.

      That is funny about your son. You must have been floored!

      I think you have more issues in your state than we have in mine regarding regarding Ag issues and regulations. The extension service puts on classes for folks interested in bees but they’re voluntary.

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