wayne fajkus wrote:Cream of wheat. Milk based, not water. This takes talent to pull off. Its poured on a plate, not in a bowl. Sprinkle with sugar/cinnamon.
Mike Barkley wrote:Cornbread & grits.
Rebecca Norman wrote:I guess my mother must have hated turnips, because I'd never eaten one, and had the idea that turnips are heavy and dull.
When I came to Ladakh I discovered that fresh and raw, they are crunchy and sweet as a carrot. Cooked, I like them much better than cooked carrots, light and appealing. A tradition here where I live, as well as in neighboring Kashmir where they do it even better, is to cook meat in the pressure cooker with turnips. It's delicious!
mother used to make some kind of meatballs with rice in them. She called them "porcupine meatballs". This thread reminded me, I need to find out how she made them. I haven't had them in 40 years or more. /quote]
Guy Clark wrote:Ok never knew anyone but my mom who did this but make grits put them in a bread pan over night then fry them in the morning bacon grease -lovely
Chris Sturgeon wrote:mother used to make some kind of meatballs with rice in them. She called them "porcupine meatballs". This thread reminded me, I need to find out how she made them. I haven't had them in 40 years or more. /quote]
Trace, my mom used to make the same thing in the 80's.
She would fry onions and parboil some rice, them fold that into a bowl of hamburger. Add salt and pepper to taste. Form into balls- or porcupines if you will.
Place in a pressure cooker.
The secret that always alluded me was the sauce that they were cooked in.
Campbell's tomato soup. Yup, the concentrate from the can stuff. Mix it a little thick and pour over the porcupines. Cook for 20 minutes and serve.
This was one of the few meat meals that I would eat as a kid (another was curried chicken), so we used to get this at least once a week. No one ever complained.