Grandma Carr's Everyday No Recipe Dishes
As an adult I learned what a limited income my Grandma had lived on. But as kids we never knew it. She cooked such wonderful food, much of it was home grown or traded with family, friends, and neighbors. A neighbor might bring her blueberries and she gave them back a bread she had made.
Grandma worked hard and always felt blessed by God. What an inspiration she was!
How to Make Grandma Carr's Everyday No Recipe Dishes
- SPECIAL COTTAGE CHEESE AND EGGS: Stir any fresh or leftover canned fruit into cheese mixture for a nice dish. Grandma's favorites were pineapple, strawberries, blueberries, and fruit cocktail. Sometimes she sprinkled cinnamon sugar on top of the finished fruited cottage cheese. She served this with cold hard boiled eggs.
- QUICK CHICKEN AND NOODLES: Cook 1-2 cups cooked, leftover chicken in 2-4 cups water. Add 2 chicken bouillon cubes, 1 chopped onion, 1/2 a sliced carrot, a little chopped celery if you have it on hand, and salt and pepper. Simmer until onions and carrots are tender. Add 1 package wide noodles and cook in the broth until noodles are done. Serve in big bowls with crackers.
- LIVER AND ONIONS: Grandma would buy very fresh liver. She sauted it in butter and oil with onions. Sometimes she would add a couple of slices of bacon. Add salt and pepper to taste. She would be careful that it was cooked completely but not over cooked. If she had fresh chicken livers she always added a can of mushrooms. With other liver she used only onions.
- BASIC BUTTERED VEGETABLES: Grandma boiled most vegetables in a small amount of water.She didn't over-cook them as she often said many of her Irish-Welch relatives did. She seasoned with salt and pepper and poured melted butter over them. And her veggies were simple and good.
This workes well with cauliflower, broccoli, corn, cabbage, asparagus, green beans, and more.
- BASIC SOUP: Grandma would save the neck, tail, wings, and giblets of a turkey or chicken. She would boil this with any leftover meat until the meat fell off the bone. Then she would remove the bone and skin from the mixture and add any vegetables she had on hand (always onions) and salt and pepper. Sometimes she added noodles. Then cook until veggies are tender and noodles are done.
- HAMBURGER AND CABBAGE: Grandma would brown 1 pound of hamburger with a small diced onion. She would drain off the fat, sprinkle it with salt andf pepper and add about 1 cup, or a little more, water. Then she would lay wedges of cabbage (from 1 medium cabbage) on top of this, and often a few slices of carrot, and cover and cook until cabbage was tender. Grandma served this over mashed potatoes.