In a message dated 11/10/2004 11:56:17 AM Eastern Standard Time, [email protected] writes: and I learned from her. She also taught me about stewed tomatoes with macaroni and cheese. Lisa, I thought our family was the only one who made macaroni and cheese with tomatoes. Do you mean you put the tomatoes in with the macaroni and top it with cheese? This is how my parents always made it and I still do. No milk, just tomatoes and cheese. Dot

In a message dated 11/10/2004 7:23:49 PM Eastern Standard Time, Tomlinsontree writes: Dot, My family also made stuffing with sausage, thought we were the only ones! It was from my Grandfathers side of the family. Sausage, the heart, liver, gizzard, onions and dried bread all ground with an old fashioned meat grinder mixed with bell seasoning, an egg or two to keep it together ========================= Yep, that's my parent's recipe for stuffing. But if I could steal the liver before they found out I would eat that. LOL Dot

Linda, I am going to try Char's recipe. Bought the beans today. My book only has "boiled dried beans". Look over beans, rejecting imperfect ones, wash, cover with fresh cold water and soak overnight; then drain. Cook covered in large amount of boiling salted water 2 to 3 hours, or until tender. Small pieces of salt pork, sausage, bacon or a ham bone may be cooked with beans. Drain and season with salt and pepper. If meat is used, serve cooked meat on top of beans. One cup dried beans yields 2 to 3 cups cooked beans, depending on size. Dot

Dot, My family also made stuffing with sausage, thought we were the only ones! It was from my Grandfathers side of the family. Sausage, the heart, liver, gizzard, onions and dried bread all ground with an old fashioned meat grinder mixed with bell seasoning, an egg or two to keep it together. This has been passed down for many generations. I still use an old fashioned meat grinder. Tried an electric one once, just don't taste the same!! Faith Ann Researching: TOMLINSON - Staffordshire -Whitmore - Seabridge - Trent Vale - Burslem - Henley - Weschester, New York BEARDMORE - Staffordshire -Trent Vale - Burslem LEIGH - Leicester - Thingstone - Burslem - Trenton, N.J. LINDOP/LINDROP - Staffordshire - Burslem JACKSON - Cheshire - Knutsford - Burton upon Trent

In a message dated 11/10/2004 4:22:51 PM Eastern Standard Time, [email protected] writes: Our toaster when I was young stood upright and the doors folded down. They sell for more now at the auction than they did back then. LOL Pat, Before we had those with the doors folding down we had a four sided gizmo that you put the bread on and toasted on top of coal stove. You had to stand there and watch so you could turn it when one side was done. But before that we toasted it on the top of the stove. Pressed it down with a turner and then turned over and did second side. We never knew when we were poor and did that we were making Texas Toast. LOL Dot

In a message dated 11/10/2004 4:21:03 PM Eastern Standard Time, [email protected] writes: I loved the ones that were a square choc and van cookie, and I forget but they had a name. Norma ========================= Don't remember those cookies. My favorite were the dark chocolate icebox cookies and a cold glass of milk. How about the black and whites. They were little flat cakes with half black and half white icing. I found some the other day in Publix. Was in seventh heaven. Dot

In a message dated 11/10/2004 4:18:26 PM Eastern Standard Time, [email protected] writes: Thanks for the information. Right after I signed off, I picked up a soup magazine and their was chicken spaetzle soup. Unbelievable, guess I saw it but just didn't register it, because I didn't know what it was. =============================== I was telling my husband about our spaetzle conversations and he said "That's funny. I was just thinking yesterday how my Mother made spaetzles when we were young" Now isn't that a coincidence? Bought the flour for them and the lima beans for the lima beans and ham. Dot

In a message dated 11/10/2004 4:49:04 PM Eastern Standard Time, [email protected] writes: Forget where, but in Plainfield there was a great Steak house where you could watch them grill the steaks. We had Was that Arthur's??? Dot

Robin, Put the recipe on the group please. ----- Original Message ----- From: "Robin Stinson" <[email protected]> To: <[email protected]> Sent: Wednesday, November 10, 2004 3:20 PM Subject: Re: [NJ-Memories] Re: [ Eastern Shore/////NJ-Memories] New Cook Book > Hi. > I also have a recipe that seems to be easier and just uses Crab. I can > email this as well. Let me know. > > Robin > > ----- Original Message ----- > From: Franor<mailto:[email protected]> > To: [email protected]<mailto:[email protected]> > Sent: Wednesday, November 10, 2004 7:13 PM > Subject: [NJ-Memories] Re: [ Eastern Shore/////NJ-Memories] New Cook Book > > > Robin, > I lived on the Eastern Shore for 15 yrs and I know how good their food > was. Bet your cookbook has many of the things I am used to eating. Down > here you cannot find a good Crab AuGratin like the Trawler on the Eastern > Shore made. Close is the Red Lobster but not close enough. Can you look > and see if its in your book. Wonder why I never bought that book > myself. > My favorite is a Pa Dutch Cookbook my husband gave me a long long time > ago. > Yes I use it yet. > Norma > ----- Original Message ----- > From: "Robin Stinson" > <[email protected]<mailto:[email protected]>> > To: <[email protected]<mailto:[email protected]>> > Sent: Tuesday, November 09, 2004 3:02 PM > Subject: [NJ-Memories] New Cook Book > > > > Hi, > > I meant to say earlier that my mom gave me a new cookbook. It isn't > actually new. She got it years ago but thought I could get more use to > it. > > Has any ever heard of "Mrs. Kitching's Smith Island Cookbook"?? > > The 1st. I have ever heard of Smith Island is on a PBS special years > ago. This Island has a language of it's own. Isn't it amazing. My > other > cookbook is "Cook's Tour of the Eastern Shore" > > There are some great old recipes in this book and the other. If > anyone > is interested let me know. > > Love, > > Robin > > > > > > > > > > ============================== > > Search our Immigration Records and view names from multiple ports > > ranging from 1500s - 1900s. Over 23 million records to view. Learn > more: > > http://www.ancestry.com/s13967/rd.ashx<http://www.ancestry.com/s13967/rd.ashx> > > > > > ============================== > Find your ancestors in the Birth, Marriage and Death Records. > New content added every business day. Learn more: > > http://www.ancestry.com/s13964/rd.ashx<http://www.ancestry.com/s13964/rd.ashx> > > > > > ============================== > Search our Immigration Records and view names from multiple ports > ranging from 1500s - 1900s. Over 23 million records to view. Learn more: > http://www.ancestry.com/s13967/rd.ashx >

In a message dated 11/10/2004 4:45:44 PM Eastern Standard Time, [email protected] writes: Not many places to eat then, unless you went to Lambertsville and not much there either. ================================== Lambertville Station first place I tried Buffalo Burger. Can't say I was thrilled with it. Would never order it again. Dot

In a message dated 11/10/2004 4:11:01 PM Eastern Standard Time, [email protected] writes: Unfortunately, we do not have stuffing bread down here that I have ever found. My mother taught the youngest grandaughter how to make her stuffing. I use Pepperidge Farm cubes. I used to make my own bread stuffing until I found Stove Top Turkey stuffing. Just love it. My mother used to make the stuffing with stuffing bread and sausage. My sister in law puts olives in hers. Eeeeww!! Dot

Another good tasting stufing is made with oysters. ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Wednesday, November 10, 2004 12:20 PM Subject: Re: Fw: [NJ-Memories] Food! > > In a message dated 11/10/2004 11:56:17 AM Eastern Standard Time, > [email protected] writes: > > > You're right about the stuffing. I still make fresh bread stuffing with > our > turkey. I've never thought of trying a cornbread "dressing". My former > mother-in-law grew up on a turkey farm in South Jersey and I learned from > her. She also taught me about stewed tomatoes with macaroni and cheese. > > > > Getting back to the food. My daughter and I are trying to remember my > father's recipe for Stuffing. I can remember him, as my mother was > making the > stuffing, smelling it and telling her what spice it needed. > > I found a Basic Bread Stuffing which called for onions, celery, salt & > pepper, eggs, sage & poultry seasoning. > > Can anyone add to this? Thanks. > > Ann > > > > AVP > > > ============================== > Jumpstart your genealogy with OneWorldTree. Search not only for > ancestors, but entire generations. Learn more: > http://www.ancestry.com/s13972/rd.ashx >

Norma, was it Snuffies? I think I spelled that right. Faith Ann South FL

I grew up saying stuffing. Dressing is what you put on a salad. Here in the south they use it interchangeably. It drives me crazy. Also they say Diner for supper. The get it all screwed up down here. Robin ----- Original Message ----- From: Thomas Henderson<mailto:[email protected]> To: [email protected]<mailto:[email protected]> Sent: Wednesday, November 10, 2004 3:53 PM Subject: Re: Fw: [NJ-Memories] Food! Anne, Our family stuffing...never called it dressing,but did sometimes called it filling...also had a quarter pound of melted butter in it. Jerilyn ----- Original Message ----- From: <[email protected]<mailto:[email protected]>> To: <[email protected]<mailto:[email protected]>> Sent: Wednesday, November 10, 2004 12:20 PM Subject: Re: Fw: [NJ-Memories] Food! > > In a message dated 11/10/2004 11:56:17 AM Eastern Standard Time, > [email protected]<mailto:[email protected]> writes: > > > You're right about the stuffing. I still make fresh bread stuffing with > our > turkey. I've never thought of trying a cornbread "dressing". My former > mother-in-law grew up on a turkey farm in South Jersey and I learned from > her. She also taught me about stewed tomatoes with macaroni and cheese. > > > > Getting back to the food. My daughter and I are trying to remember my > father's recipe for Stuffing. I can remember him, as my mother was > making the > stuffing, smelling it and telling her what spice it needed. > > I found a Basic Bread Stuffing which called for onions, celery, salt & > pepper, eggs, sage & poultry seasoning. > > Can anyone add to this? Thanks. > > Ann > > > > AVP > > > ============================== > Jumpstart your genealogy with OneWorldTree. Search not only for > ancestors, but entire generations. Learn more: > http://www.ancestry.com/s13972/rd.ashx<http://www.ancestry.com/s13972/rd.ashx> > > ============================== New! OneWorldTree. Building Trees. Connecting Families. Learn more: http://www.ancestry.com/s13970/rd.ashx<http://www.ancestry.com/s13970/rd.ashx>

As I've stated many times, us poor folk down here consider anything north of Vineland to be New York. ----- Original Message ----- From: "Thomas Henderson" <[email protected]> To: <[email protected]> Sent: Wednesday, November 10, 2004 7:51 AM Subject: Re: [NJ-Memories] Re: Turnips > Pat, > I guess the turnips were the "root"as opposed to the turnip"greens",or > tops.The greens are most likely more popular than the roots in your > neck-of-the-woods ,anyway.I love both ...guess it is 'cause I am from the > south...Jersey that is.[Although Jack Allen would dispute that wouldn't > you Jack? > Jerilyn[from freezing 32 degree,this morning,South Jersey] > ----- Original Message ----- > From: <[email protected]> > To: <[email protected]> > Sent: Tuesday, November 09, 2004 10:36 PM > Subject: [NJ-Memories] Re: Turnips > > >> Hi, >> >> Now don't all laugh at once. I was at the local veg/fruit stand and they >> had >> turnip roots for sale. Now what is a turnip, if it isn't the root? I >> realize there is a tiny root that extends out of the bottom. It is just >> that I had >> never seen them called turnip roots before. I guess next they will have >> carrot roots. LOL >> >> Pat >> >> >> ============================== >> OneWorldTree - The World's largest family tree. Learn more: >> http://www.ancestry.com/s13971/rd.ashx >> >> > > > > ============================== > New! OneWorldTree. Building Trees. Connecting Families. Learn more: > http://www.ancestry.com/s13970/rd.ashx >

Hi. I also have a recipe that seems to be easier and just uses Crab. I can email this as well. Let me know. Robin ----- Original Message ----- From: Franor<mailto:[email protected]> To: [email protected]<mailto:[email protected]> Sent: Wednesday, November 10, 2004 7:13 PM Subject: [NJ-Memories] Re: [ Eastern Shore/////NJ-Memories] New Cook Book Robin, I lived on the Eastern Shore for 15 yrs and I know how good their food was. Bet your cookbook has many of the things I am used to eating. Down here you cannot find a good Crab AuGratin like the Trawler on the Eastern Shore made. Close is the Red Lobster but not close enough. Can you look and see if its in your book. Wonder why I never bought that book myself. My favorite is a Pa Dutch Cookbook my husband gave me a long long time ago. Yes I use it yet. Norma ----- Original Message ----- From: "Robin Stinson" <[email protected]<mailto:[email protected]>> To: <[email protected]<mailto:[email protected]>> Sent: Tuesday, November 09, 2004 3:02 PM Subject: [NJ-Memories] New Cook Book > Hi, > I meant to say earlier that my mom gave me a new cookbook. It isn't actually new. She got it years ago but thought I could get more use to it. > Has any ever heard of "Mrs. Kitching's Smith Island Cookbook"?? > The 1st. I have ever heard of Smith Island is on a PBS special years ago. This Island has a language of it's own. Isn't it amazing. My other cookbook is "Cook's Tour of the Eastern Shore" > There are some great old recipes in this book and the other. If anyone is interested let me know. > Love, > Robin > > > > > ============================== > Search our Immigration Records and view names from multiple ports > ranging from 1500s - 1900s. Over 23 million records to view. Learn more: http://www.ancestry.com/s13967/rd.ashx<http://www.ancestry.com/s13967/rd.ashx> > ============================== Find your ancestors in the Birth, Marriage and Death Records. New content added every business day. Learn more: http://www.ancestry.com/s13964/rd.ashx<http://www.ancestry.com/s13964/rd.ashx>

Hi, I checked for the recipe in the Smith Island book and found Crabmeat-Shrimp au Gratin. Is this what you were talking about? If it is let me know and I will put it on MEMORIES for everyone. Robin ----- Original Message ----- From: Franor<mailto:[email protected]> To: [email protected]<mailto:[email protected]> Sent: Wednesday, November 10, 2004 7:13 PM Subject: [NJ-Memories] Re: [ Eastern Shore/////NJ-Memories] New Cook Book Robin, I lived on the Eastern Shore for 15 yrs and I know how good their food was. Bet your cookbook has many of the things I am used to eating. Down here you cannot find a good Crab AuGratin like the Trawler on the Eastern Shore made. Close is the Red Lobster but not close enough. Can you look and see if its in your book. Wonder why I never bought that book myself. My favorite is a Pa Dutch Cookbook my husband gave me a long long time ago. Yes I use it yet. Norma ----- Original Message ----- From: "Robin Stinson" <[email protected]<mailto:[email protected]>> To: <[email protected]<mailto:[email protected]>> Sent: Tuesday, November 09, 2004 3:02 PM Subject: [NJ-Memories] New Cook Book > Hi, > I meant to say earlier that my mom gave me a new cookbook. It isn't actually new. She got it years ago but thought I could get more use to it. > Has any ever heard of "Mrs. Kitching's Smith Island Cookbook"?? > The 1st. I have ever heard of Smith Island is on a PBS special years ago. This Island has a language of it's own. Isn't it amazing. My other cookbook is "Cook's Tour of the Eastern Shore" > There are some great old recipes in this book and the other. If anyone is interested let me know. > Love, > Robin > > > > > ============================== > Search our Immigration Records and view names from multiple ports > ranging from 1500s - 1900s. Over 23 million records to view. Learn more: http://www.ancestry.com/s13967/rd.ashx<http://www.ancestry.com/s13967/rd.ashx> > ============================== Find your ancestors in the Birth, Marriage and Death Records. New content added every business day. Learn more: http://www.ancestry.com/s13964/rd.ashx<http://www.ancestry.com/s13964/rd.ashx>

I believe Quaker Oats sells Instant Grits - I often make it -------Marie G

Norma - do you remember those toasters that were round metal and had four wire sides to it - It was placed on the gas stove or coal stove - you put the bread on those stand up wires and watched it so it would not burn - wish I could find one of those today ------Marie G

Ann - I haven't cooked a Thanksgiving Dinner since 1979 - my daughters married and I had invites - my son also ---for the past 3 yrs I have been going to my son's for Holiday dinners -----He is a wonderful cook and makes dishes that are Martha Stewart type also --- When I did cook I made bread stuffing as you do - I learned how from a Betty Crocker cook book - It was the first Thanksgiving Dinner I made when I married - Did a good job of it and my husband and kids always loved it - Today I would not be able to lift a turkey from the store to my home let alone in and out of the oven - maybe a small turkey breast --Marie G