10-20-2007, 01:43 PM
|
#1 | |
|
Certified Master Chef
  |
Cowboy Hash
1 Medium onion diced
Lots of Garlic... Corned Beef 4 or 5 Red Potatoes diced 3 pieces Salt Pork S&P Fry the salt pork until done. Saute onions. Add potaotes, saute for a few minutes. Next add Corned beef, garlic, and S&P to taste. Add enough water to cook until potatoes are done. Serve with hot fried cornbread! Enjoy!   
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head. |
|
|
|
|
10-20-2007, 01:56 PM
|
#2 | |
|
Certified Master Chef
Site Moderator
|
Looks delicious, Uncle Bob. I'd loved to have been there to enjoy it.
__________________
"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
|
|
|
|
|
10-20-2007, 04:19 PM
|
#3 | |
|
Certified Executive Chef
|
I want to jump in the car and go there!!!! It looks fabulous,and what great pots!
__________________
Practice safe lunch. Use a condiment. |
|
|
|
|
|
10-20-2007, 04:50 PM
|
#4 | |
|
Sous Chef
|
that looks like my kind of meal ...
|
|
|
|
|
|
10-20-2007, 04:54 PM
|
#5 | |
|
Banned
|
I honestly don’t know what thrills me more: the food or that magnificent outdoor kitchen!
|
|
|
|
|
|
10-20-2007, 05:17 PM
|
#6 | |
|
Certified Master Chef
Site Moderator
|
I was thinking the same thing, keltin!
Now, I'm not jealous - but dang it - I'm green with envy! 
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain |
|
|
|
|
10-20-2007, 06:02 PM
|
#7 | |
|
Certified Master Chef
|
Kim and I checked that out too. It looks like the kind of set-up my Grandma White would have used when she was canning outdoors, except that her pit (is that the right term?) would have been larger, as she processed her canned goods in a copper washtub that she lined with straw to keep the jars from breaking. She would also have had a big kettle going for sterilizing jars, and another with the food to be put up. (I'm really into this sort of thing, because
I'm writing a book about my family, and trying to gather accurate information to go with the stories I've been told.) Back to the subject, I read your recipe, and thought, "If only I had some cabbage with that." Then, lo and behold, you show the dish with a wedge of cabbage. Those corn cakes look mighty good, too. When I first got married, I didn't have a working oven for a while, and I made those to go with my ham'n beans. How do you make them?
__________________
We get by with a little help from our friends |
|
|
|
|
|
10-20-2007, 06:31 PM
|
#8 | |
|
Certified Master Chef
Site Moderator
|
Connie, I make my corn cakes by mixing up my regular cornbread batter and dropping dollops of it on a hot griddle and flip once.
__________________
"As a girl I had zero interest in the stove." - Julia Child This is real inspiration. Look what Julia became! |
|
|
|
|
|
10-20-2007, 06:36 PM
|
#9 | |
|
Executive Chef
|
Really fantastic - both the food and the kitchen.
Thinking about the hash for breakfast with a couple of fried eggs on top. Served with some biscuits and gravy with lots of white pepper. Make it look purty with some fruit or something. That sounds good to me.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes! |
|
|
|
|
|
10-21-2007, 08:28 AM
|
#10 | ||
|
Certified Master Chef
|
Quote:
1 Cup SR Meal 1 Egg Enough milk to make a soft batter. Let the batter sit for 10 to 15 miinutes. Then drop by spoon into very shallow oil on a hot griddle.
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head. |
||
|
|
|
 |
| Thread Tools | |
| Display Modes | |
|
|
Linear Mode
