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Post by miss_lizzie on Nov 21, 2018 19:11:32 GMT
Johnny Marzetti and Maid-rites Or as my relatives call it, loosemeats.
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Post by FuzzyMutt on Nov 21, 2018 19:34:22 GMT
I can’t live by your rules, man. My favorite jello salad was pastel green with pineapple and pecans and maybe cottage cheese? My mom makes a lime jello, pineapple and sour cream... "Green stuff." All the love. Keep the rest of the stuff. I'll just be needing that.
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maryannscraps
Pearl Clutcher
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Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Nov 21, 2018 20:22:37 GMT
Dh is from the Rochester, NY area: rhubarb as a side dish and in a pie, white hot dogs, fish fry on Friday. I love these ! Don’t forget frozen custard. In New England I’d have to say a lobster dinner with lobster, mussels, corn and coleslaw. Maybe a cup of chowder.
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Post by crimsoncat05 on Nov 21, 2018 20:38:27 GMT
1) If I can't vote for jello (green jello with pineapple tidbits, to be exact) then I'm gonna have to go with pasty too, I think. My mom makes it 'meat pie' style in a pie pan, with just beef chunks, onions, and potatoes. Yum. 2) Oh, and a RELISH tray!! That's a favorite for me. I think maybe a 'real' relish tray is a midwestern thing?? I don't see anyone talking about them much any more: the round, divided, cut-glass plate with different spaces for raw vegetables (green onions, radishes), two or three kinds of cheese (the local cheese factory was at the end of our street), herring (ick!), olives (ick!) and two or three kinds of pickles (the super-sweet pickles were my favorite. Bonus if we had apple pickles (super sugary, cinnamony pickled crabapples that my Grandma used to can). 3) One more favorite: fried panfish!! freshly caught bluegills or crappies, VERY lightly breaded, and fried in oil in the cast iron frying pan. I haven't had fried panfish like that in literally YEARS. It's practically impossible to find restaurants serving that type of fish here, and I haven't been fishing myself in years, either. 4) frozen salad (I don't know what it actually is), only at holidays: the yellow Pyrex rectangular dish, with pineapple, mini marshmallows, cream cheese or sour cream, cocunut, and maybe one or two more things. That salad should only EVER be served in that particular Pyrex dish, and frozen. 5) apple salad, my MOm's version of Waldorf salad: some red variety of apple (chopped), halved green grapes, chopped pecans, and a dressing made with mayonnaise and milk (I think), with sugar to sweeten it. 6) oil/vinegar based coleslaw (much better than creamy coleslaw): shredded cabbage, carrots, green pepper, and onion. Dressing = vegetable oil, vinegar, and sugar, salt, and pepper on the stove, heat until the sugar melts and it all mixes together. Pour over the vegetables, toss to mix and chill. (this coleslaw is typically served in the green Tupperware bowl that you can use to store a head of lettuce.) 7) rhubarb crunch, made with an oatmeal/brown sugar topping. Served by itself, NEVER with ice cream. 8) raisin pie. (I love raisin cookies, and raisin pie is basically like a huge raisin cookie with extra raisins.) Or basically ANY baked good made by the church ladies' group for a potluck or a bake sale of some sort. ------------------------------------------------------------------------------------ It's kind of hard to think about which foods would be considered 'midwestern' to be honest. Casseroles? I don't really eat midwestern food per se, any more. Looking back at it NOW, there was very little seasoning besides salt and pepper, and vegetables were usually cooked (boiled) to death. My mom got a lot of her recipes from Farm Wife and Taste of Home magazines, or out of church cookbooks. I do remember LOVING a carrot casserole she used to make: carrots, cheese, cream-of-something soup, and crushed up Ritz crackers, IIRC. Other than a few more 'fancy' dishes like that, and the typical holiday meals, I remember mostly 'meat and potatoes' meals, with a roast chicken (or Shake and Bake, lol) or a beef roast for Sunday dinner after church. ETA: I keep thinking of additional favorites to add to my list! Thank you to the OP for asking the question.
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Post by monklady123 on Nov 21, 2018 20:38:47 GMT
Tell me what "midwestern" and "northern" dishes are and I'll tell you if I like them.
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Post by shevy on Nov 21, 2018 20:46:54 GMT
I think the Midwest/northern dishes are more about your heritage than the area of the country you live in.
Both sides of my family are from Germany, so our foods were general German in nature: sauerkraut, German Potato Salad (which I've learned from my German DH, isn't really a thing...), more pork than beef, more slow cooked meats than quick cooked, stuffed peppers, simple vegetable sizes. And simple white loaves of bread.
But then, there were the ringers from the different cultures that my Grandmothers learned from others: spaghetti sauce, cabbage rolls, fried chicken.
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Post by crimsoncat05 on Nov 21, 2018 20:52:31 GMT
pasties with gravy or with ketchup are both sacrilege!! Pasty is just *perfect* on its own (or maybe with some extra salt and black pepper). The church group in the small town where my dad grew up in SW Wisconsin always has a pasty lunch on the weekend after Thanksgiving... they have a holiday open house where you can tour some of the historic homes, then go to the community building to buy / eat your pasty lunch. (or you can order your pasty dinners to-go, and take it home.)
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Post by flanz on Nov 21, 2018 20:56:55 GMT
Dh is from the Rochester, NY area: rhubarb as a side dish and in a pie, white hot dogs, fish fry on Friday. White hot dogs - like German knockwurst?
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Post by flanz on Nov 21, 2018 20:59:00 GMT
ooooh, do you have a good recipe? Sorry, I don’t. But I did see that King Arthur has a Tourtiere recipe up and also Gesine Bullock-Prado has one up on her website that looks good. My father is the tourtiere maker and he learned from my grandmother. I can remember he couldn’t get a recipe from her so he had her over to make them. The entire thing went along the lines of: Father: So how much potatoes grandmother: oh just enough to make it this consistency Father: so how much of this spice do you put in Grandmother: oh just enough to taste it. Father: so what ratio of pork to beef. grandmother: depends on what you have available etc, etc, etc, ETA: King Arthur Tourtiere recipe. Their potatoes look cubed but our family always grinds/mills them with the meat. Gesine Bullock-Prado This one is quite different from ours (potatoes, beef, pork, spices) but looks really good. I really like her recipes. EXACTLY how DH's mom would tell us to cook. We made lots and lots of pierogi by her side and learned her tricks that way - and wrote them down! Maybe you can help your dad make it next time and record what he puts in and how much - and if you love it, great, otherwise you'll have a starting point to tweak it. I think it's so sad when our older generations are gone and we're left craving things they used to cook. If you love it, maybe you can try to learn to make it now, while you have "help." <3
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Post by mollycoddle on Nov 21, 2018 21:07:50 GMT
I don’t know if these are northern or not, but:
Johnny Marzetti Potato dumplings Waldorf salad Shepherd’s Pie That cranberry salad with apples, walnuts and celery in it
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Post by shevy on Nov 21, 2018 21:11:44 GMT
What the heck is Johnny Marzetti? I'm in the Twin Cities, MN and we have Marzetti salad dressings.
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StephDRebel
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Post by StephDRebel on Nov 22, 2018 0:40:34 GMT
Bratwurst (Bahama Mamas) and sauerkraut, with German potato salad and red cabbage Shredded chicken sandwiches (launching half the Peas into orbit at the very thought) Cincinnati-style chili spaghetti Wendy's-style chili (and I borrow from my Oklahoman-DH's heritage to make frito pie) Buckeye candies I was just laughing over the shredded chicken thread not long ago. this, plus noodles on mashed potatoes instead of gravy, and beef and noodles.
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Post by mollycoddle on Nov 22, 2018 0:54:08 GMT
What the heck is Johnny Marzetti? I'm in the Twin Cities, MN and we have Marzetti salad dressings. I have never made it, but I remember macaroni, ground beef, peppers and onions baked in a tomato-y sauce. I loved it as a child. This is similar, but we never put cheese in ours. www.thespruceeats.com/johnny-marzetti-casserole-pasta-recipe-2313388
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kate
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Post by kate on Nov 22, 2018 3:08:59 GMT
My favorite jello salad was pastel green with pineapple and pecans and maybe cottage cheese? Yasssssss! I loved that stuff. MMMMMMhmmm! And I have to confess, I even liked that grape salad - though I never knew it to be broiled. And I had to Google "wired salad" before I figured out it was a typo.
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Post by quinlove on Nov 22, 2018 3:18:22 GMT
Sloppy Joes, 3-tiered German chocolate cake made from the recipe on the back of the baking bar, 4 layer carrot cake from scratch with cream cheese frosting, raisin cream pie. apple crisp with oatmeal crumbly topping, my Grandma's baked chicken, banana cream pie with the meringue toasted just right, rhubarb pie with a scoop of ice cream, corn-on-the cob fresh from the garden dripping in butter and open-face roast beef sandwiches with a scoop of mashed potatoes and brown gravy covering everything. I think I'm making myself hungry. lol I do like orange jello with grated carrots and crushed pineapple though. Sloppy Joes made like usual - but add chicken gumbo soup. Michigan.
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Post by Legacy Girl on Nov 22, 2018 5:37:34 GMT
Bratwurst (Bahama Mamas) and sauerkraut, with German potato salad and red cabbage Shredded chicken sandwiches (launching half the Peas into orbit at the very thought) Cincinnati-style chili spaghetti Wendy's-style chili (and I borrow from my Oklahoman-DH's heritage to make frito pie) Buckeye candies I was just laughing over the shredded chicken thread not long ago. this, plus noodles on mashed potatoes instead of gravy, and beef and noodles. I thought of you when I posted this. Those of us with good taste have to stick together!
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