Dot, If you do get a chance to look at that cookbook and can find a recipe, I'd love to have it. I don't imagine my family will be too interested, though. I'm not sure I'd be too interested in it, but these types of things are important to me. I'm big into handing down traditions and it might be fun to try to put together a book for my kids with recipes from my childhood. Linda ----- Original Message ----- From: [email protected] To: [email protected] ; [email protected] Sent: Tuesday, November 09, 2004 12:32 PM Subject: Re: Fw: [NJ-Memories] Food! In a message dated 11/9/2004 12:26:31 PM Eastern Standard Time, [email protected] writes: It seems many people remembered the ham and cabbage. Did anyone ever have lima beans and ham? The lima beans were actually huge white beans. I haven't had this dish in 30 years. ================================================================ Linda, Yep I loved it. My mother used to make it in a big pot in the oven. I must look in my 1956 cookbook and see if there is a recipe for it. Dot

In a message dated 11/10/2004 10:28:57 AM Eastern Standard Time, AnnWicki writes: When you make the spaetzles be sure to top them with swiss cheese and make those "strings" as we kids called them. The onions were always fried in butter. =========================== Ann, thanks. Didn't remember the onions were fried in butter. Just went to the web and found loads of recipes there. Basically the same. Oh, and one company selling Spaetzle Hex for making them. Others just call them Spaetzle Makers. Dot

In a message dated 11/10/2004 9:56:10 AM Eastern Standard Time, [email protected] writes: It is a kind of soft noodle made with flour. We used to have them with fried onions on them. German dish. One German restaurant near Philly used to serve them lightly fried. These were the best. Once I master the way to make them I am going to try frying a few. Looked and tasted like they were fried in butter. YUM!! Dot Dot: When you make the spaetzles be sure to top them with swiss cheese and make those "strings" as we kids called them. The onions were always fried in butter. Yum! Yum! Ann AVP

In a message dated 11/9/2004 10:37:47 PM Eastern Standard Time, [email protected] writes: I have never had a spaetzle or heard of it that I recall. What is it? ============================ Pat, It is a kind of soft noodle made with flour. We used to have them with fried onions on them. German dish. One German restaurant near Philly used to serve them lightly fried. These were the best. Once I master the way to make them I am going to try frying a few. Looked and tasted like they were fried in butter. YUM!! Dot

In a message dated 11/9/2004 10:45:16 PM Eastern Standard Time, [email protected] writes: My father loved all cheeses, including the stinky ones. YUK!!! Don't know what was with them except mine was German and every German I nkew loved that stinky stuff. Dot

In a message dated 11/9/2004 10:29:14 PM Eastern Standard Time, [email protected] writes: These southerners eat everything over rice. Yep or with grits. :-) Dot

Kristen,[and all of our Jersey Gourmands], I am Jerilyn from the NJ-Memories list. What a good idea to have a recipe for each relative.Before any more of my older relatives pass to Glory,I shall ask them for their favorite recipe to bind in a notebook for my grandchildren to enjoy.By the way,I am a "Mommu" to my grandkids.Our eldest named me that ,and it stuck.You just cannot go to a Hallmark store and buy Mommu cards! :-) Jerilyn

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 > >

hi, What was with these NJ fathers? My father loved all cheeses, including the stinky ones. YUK!!! Pat

Jerilyn, Congratulations in advance. My mother will be here at that time and I might not get on much. We will be married 40 yrs next Aug. I can remember buying nice steaks for $1.00. You are right about not getting water for that price today. Pat

Hi, I have never had a spaetzle or heard of it that I recall. What is it? Pat

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

Dot, My aunt used to cook hers in the over and my mother cooked hers in a pot that fit in a pot well on the stove. Anyone remember those??? Pat

Hi, I still cook limas and ham. Love them. We used to eat them over buttered bread when I was young. I will eat mine that way and my husband puts his over rice. These southerners eat everything over rice. Pat

Norma, I am in the process of cooking cabbage with ham tonight and spicy cabbage soup. Soup is like the cabbage soup at Shoney's. Deer got in the cabbage crop last nite and we were picking the rest today. Guess I will be parboiling and freezing the rest tomorrow. How much cabbage can two people eat??? Don't think he will fool with a winter garden next year. Still picking green onions, cauliflower and broccoli. My beef probably tastes like your husbands used to, but now my recipes taste different. LOL Hope you and Frank are doing well. Pat

In a message dated 11/9/2004 8:30:19 PM Eastern Standard Time, [email protected] writes: I've seen the tomato sauce only when cooked in the oven. =============================== My mother always cooked them in the oven. Haven't had any in years

I've seen the tomato sauce only when cooked in the oven. ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Tuesday, November 09, 2004 8:23 PM Subject: Re: Fw:[NJ-Memories] Food! > In a message dated 11/9/2004 8:19:27 PM Eastern Standard Time, > [email protected] writes: > > Cook'em in a pot with some salt pork. As an added feature when they get > done add a can of crushed or creamed corn. Then when served put some > fresh > onions in'em. Wow Wee Hog Heaven!!! > Somehow I am remembering my mother putting tomato sauce also???? > > > ============================== > New! OneWorldTree. Building Trees. Connecting Families. Learn more: > http://www.ancestry.com/s13970/rd.ashx >

In a message dated 11/9/2004 8:19:27 PM Eastern Standard Time, [email protected] writes: Cook'em in a pot with some salt pork. As an added feature when they get done add a can of crushed or creamed corn. Then when served put some fresh onions in'em. Wow Wee Hog Heaven!!! Somehow I am remembering my mother putting tomato sauce also????

Dot. Cook'em in a pot with some salt pork. As an added feature when they get done add a can of crushed or creamed corn. Then when served put some fresh onions in'em. Wow Wee Hog Heaven!!! ----- Original Message ----- From: <[email protected]> To: <[email protected]> Sent: Tuesday, November 09, 2004 8:11 PM Subject: Re:Fw:[NJ-Memories] Food! > In a message dated 11/9/2004 6:43:16 PM Eastern Standard Time, > [email protected] writes: > They were usually dried lima beans. which made them look white after > preparation. > ============================================== > You're right. I didn't remember that. Couldn't find a recipe for them > with > the ham tho. :( > Dot > > > ============================== > Search the US Census Collection. Over 140 million records added in the > last 12 months. Largest online collection in the world. Learn more: > http://www.ancestry.com/s13965/rd.ashx >

In a message dated 11/9/2004 6:43:16 PM Eastern Standard Time, [email protected] writes: They were usually dried lima beans. which made them look white after preparation. ============================================== You're right. I didn't remember that. Couldn't find a recipe for them with the ham tho. :( Dot