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Throwback Thursday Retro Cuisine - Page 2

post #31 of 48

My sister reminded me of "Steak Ums" that my mom would make sort of like a cheese steak. Those were actually pretty tasty!

Not so much on the visual side.. :eek:

 


Edited by eastshores - 9/26/14 at 8:45am
post #32 of 48
Quote:
Originally Posted by panini View Post
 

I'm probably not the only one here. I can remember being called to dinner. As soon as I opened the door, blam!!! liver and onions. yuk back then, love it nowLOL

The worst part was opening lunch the next day at school and getting a hand sliced piece of bologna on two pieces of buttered bread. I would immediately trade that for a carton of milk

and beg the lunch ladies for some scraps.LOL

Liver, onions, and apples with some potato mash - Hell YEAH, gimme, gimme. Even liked it as a lil' boy - Bavarian redneck at heart, I guess... My last take on them (in that case with fried potato wedges and apple mash:

post #33 of 48
Thread Starter 

Oh yes my mother made chipped beef over toast for us when I was a child. I loved it then. Probably would be a comfort if I had it again.  An upgrade on that old recipe might be Chicory and Ham au gratin over toast.

post #34 of 48

Parents night out was the best!!!!

My favorite babysitter would bring the jiffy pop and purple passion soda in her bag. That silly foil mushroom on the stove, waiting for it to explode. LOL It was the only time my parents would let me have a swansons frozen TV dinner. Oh my! folding back the foil on the dessert part like it was something magical. TV trays:lol:  Oh yea, that color plastic shield over the black and white TV to make it color.LOL


Edited by panini - 9/28/14 at 12:06pm
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post #35 of 48

Tuna noodle casserole ........

post #36 of 48

Hahaha with the potato chips and all! For some reason your cassarole is making me crave stroganov. Nice tuna (assuming that's what's in the mason jar), you catch that yourself or something??

post #37 of 48
Canned Albacore Tuna
started on 09/23/14 last post 09/23/14 at 8:51pm 6 replies 137 views
post #38 of 48

I admit that I have not eaten sloppy joes since I was in grade school!  The memory of the soft bun and the loose meat falling out, the sweet tangy flavor and the soggy french fries.... yummm!  I'm afraid to try to recreate that experience to tell you the truth.  

 

How does this method look?  Pretty basic and good right? http://allrecipes.com/video/483/how-to-make-classic-sloppy-joes/detail.aspx

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #39 of 48

I use a lot more bell pepper & onion than this recipe uses. I also use equal parts tomato sauce and ketchup, no water. I use a bit of good beef base in place of salt. I also like some balsamic vinegar in there.

I don't serve on burger buns, instead I make croutons from a good sourdough or Italian loaf fried in in a pan with olive oil & butter, dust with garlic powder and salt near the end, cook them in a slow pan, tossing frequently until they are starting to get hard on the outside but still somewhat soft inside.

 

Spoon your sloppy joe mixture over the top, I also like some shredded mild or longhorn cheddar on my portion please.

post #40 of 48

I've been making some things from my childhood in England lately. Fairy Cakes, Victoria Sponge and Madeira cake. We often have liver and onions, and what my mother called Scotch Scallops (Collops?), basically bacon cooked a little, and sliced potatoes sautéed in the bacon grease, water added and then cooked in the pressure cooker, cheese and onion pie, all things I remember having growing up.

post #41 of 48
Scotland and France were known as the Auld Alliance, collops is the Scots way of saying escallopes. Never with bacon, though! smile.gif
post #42 of 48
Quote:
Originally Posted by Ishbel View Post

Scotland and France were known as the Auld Alliance, collops is the Scots way of saying escallopes. Never with bacon, though! smile.gif


Mum always called it Scotch Scollops (or collops, can't remember which). I am from the north of England. Maybe used bacon because of cost...............

post #43 of 48
Quote:
Originally Posted by Ishbel View Post

Scotland and France were known as the Auld Alliance, collops is the Scots way of saying escallopes. Never with bacon, though! smile.gif

 

The number one google result on "collops potatoes" would disagree with you..

http://www.thespicehouse.com/recipes/potato-collops-recipe

post #44 of 48
Quote:
Originally Posted by eastshores View Post
 

 

The number one google result on "collops potatoes" would disagree with you..

http://www.thespicehouse.com/recipes/potato-collops-recipe


Aaha - so it is Irish! My mum always called it Scotch Collops. Going to have to change the name when we have it again and call it Irish Collops :) Thanks @eastshores

post #45 of 48

I was wondering if back in the time the "bacon" used was actually Irish boiling bacon, and not the cured belly as we know it.

 

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post #46 of 48

Shucks. Camera batteries kissed the turf, this is the only picture I have. Basic, simple sloppy joe sandwich and some cottage cheese on a tomato slice, with paprika. Meant to take another with the homemade dill pickle, but so it goes.

 

 

Okay, it isn't Thursday, so how about Way Back Wednesday? I bet Sherman would eat this, might be too plebian for Mr. Peabody.

 

mjb.

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post #47 of 48
Quote:
Originally Posted by SylviaM View Post


Aaha - so it is Irish! My mum always called it Scotch Collops. Going to have to change the name when we have it again and call it Irish Collops smile.gif Thanks @eastshores
it is a scottish dish too. The name scotch callops has probably fallen into disuse as the term scotch is now seen as perjorative when applied to anything save whiskey and a few other products (kind of like how Champagne comes from that region in France).
post #48 of 48
Quote:
Originally Posted by SpoiledBroth View Post


it is a scottish dish too. The name scotch callops has probably fallen into disuse as the term scotch is now seen as perjorative when applied to anything save whiskey and a few other products (kind of like how Champagne comes from that region in France).


Thanks @SpoiledBroth - interesting how names evolve. As I said, I grew up knowing it as Scotch Scollops.

On Tuesday I made 2 Madeira cakes, haven't had a Madeira cake in a long time. I have PT on my feet twice a week and I like to take some cake or muffins in for the doctor's office. So, Tuesday I made a Madeira cake (from a James Martin recipe), instructions said to bake 30-40 minutes. I opened the oven at 40 minutes to check the cake, it was too soon and the cake sunk. I put it back in the oven and baked it until it was done (1 hour total). With it being sunk in the middle it didn't look good enough to take to the doctor's office. My husband said "Make another one"- so made a second one, baked for an hour and it was perfect. So took that one to the doctor's and we ate the other one (which tasted good even though it didn't look pretty).

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