General Mills has recalled all 5 pound bags of Gold Medal flour with a use by date of April 20, 2020 due to Salmonella concerns. They are advising people to dispose of the product if they have it…..
This is one of my all time favorite dishes and although it has little or no nutritional value, everybody needs to splurge once in awhile!
I was fed this stuff over several years when I was a kid, and always looked forward to it andnow our grandchildren also love this stuff! I believe most people either love it or hate it. Some military veterans have had their fill and never want to eat it again.
According to Wikipedia, in military slang it was commonly referred to as “$hit on a Shingle”, SOS, Stew on a Shingle”, Same old Stuff”, “Something on a Shingle” or my personal favorite “Save our Stomachs”
Here is my recipe….
- 1 2 oz. package Buddig dried beef
- 3 tablespoons butter
- 2 tablespoons flour
- 1 3/4 cup milk
- 1-2 shingles (can be toast, biscuit, English muffin, cardboard, etc.)
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. fresh grated nutmeg (optional)
- salt to taste
- a dash of cooking sherry or a dry white wine (optional)
That’s it! Enjoy with your favorite beverage!
Suggested music to listen to while preparing….
- “SOS” by Abba from their 1975 self titled album “ABBA”
- “I’m Still in Love with You” by the Reverend Al Green from his fifth studio album “I’m Still in Love with You” released in1972
I love to bake bread! I just love the science of it. There’s nothing like the aroma of fresh bread baking in the house (especially during a cold winter day). I usually do not even use a recipe. A good rule of thumb is to use a formula of one packet of active dry yeast + one and one half cups lukewarm liquid (milk or water) + four cups of flour + one and one half teaspoon of salt. That is literally all you need to make a good loaf of bread. I always use a higher protein bread flour (or you can use an all purpose flour and add about a tablespoon vital wheat gluten that you can find at most grocery stores) I also only use purified water when using water. You can dump all these ingredients into a mixer with a dough hook and mix until the dough comes away from the bowl, put it in a greased bowl covered with plastic wrap and let rise until doubled, form or roll loaf, let it double in size again, and bake at 375 degrees for about 30-40 minutes or until it is browned and feels hollow when you tap on it. ( If I’m still not sure, I will insert an instant read thermometer and look for it to be around 195 degrees. There you have it. A basic loaf of bread!
Now you can take that same basic formula and add other ingredients to spice it up a little. Depending on what kind of bread you want, you can also add olive oil or butter or sugar or egg but you would likely need to decrease the liquid but you get the point. (we can do that on a future post) Here is my recipe for a garlic herb cheese bread. I have halved my basic formula because I just wanted to make one small loaf…
- 2 cups bread flour
- 3/4 cup of lukewarm purified water
- 1/2 packet active dry yeast (1 1/4 tsp.)
- 1/4 teaspoon minced garlic
- 1 tablespoon fresh grated parmesan cheese
- 1 teaspoon fresh chopped rosemary
- Place all ingredients in a mixing bowl with a dough hook attachment.
- Mix on medium speed for about 10 minutes or until dough pulls away from the bowl.
- Place in a greased bowl, cover with plastic wrap and let it rise at room temperature for about an hour or until it doubles in size. (If the room is cold, I put it in the oven with a small pan of hot water)
- After the dough doubles, punch the air out of it and roll it with a rolling pin into a square.
- Roll it into a loaf and seal the seam by pinching it together and place on a sheet pan or loaf pan. (I usually use a baking stone but it is not necessary) Spray with pan spray and cover with plastic wrap. Let it rise until it doubles again. (about 30 – 45 minutes)
- Preheat oven to 375 degrees.
- When dough is ready, make a few slashes with a sharp knife or a lame.
- Bake 30 – 40 minutes or until well browned. Let it cool before slicing.
Dude! Here is a very simple recipe for a hemp oil vinaigrette.
You can get hemp oil on Amazon or at your local health food store like I did. The one I used is a cold pressed virgin oil. It is rich in vegan omegas. Many people claim that Hemp oil, much like CBD oil, is used to assist with stress, pain and sleep.
- 3 Tablespoons Apple Cider Vinegar
- 6 Tablespoons Hemp Oil
- I Teaspoon Dijon Mustard
- 1 Teaspoon Agave
- 1 teaspoon fresh chopped thyme
- Salt and pepper to taste
Place all ingredients in a mason jar and shake like hell!
You can put this on a nice spring salad or on some weight watcher friendly roasted tofu like my wife Susan did.
I would not suggest using as a marinade because the hemp oil instructions suggest not to heat above 300 degrees.
**Warning** may cause less aches and pains, less anxiety and better sleep. Other side effects may vary. If you have an erection for more than 4 hours, you may want to consult your doctor.
What is your experience with hemp oil / butter and CBD oils? Have you used them? If so, how do you benefit from them?
If you are a Baby Boomer or even older, cafeterias may have been a big part of your life back in the day, especially on Sundays after church. I managed Morrison’s Cafeterias for 17 years, and we would have lines of people waiting outside to get in line every Sunday to get their carved Roast Beef, Fried Chicken, Chicken and Dumplings, Roast Turkey and Dressing along with macaroni and cheese, mashed potatoes and a huge selection of homemade desserts that were strategically placed at the front of the line. I can attest to the fact that everything on that line was cooked from scratch daily from the pie crusts to the cloverleaf rolls.
Unfortunately, those days have become part of a bygone era now due to the changing demographics of the clientele and the intensive labor required to operate them. In fact, Luby’s Cafeterias, the largest cafeteria chain still in business plan to close or sell 14 locations this year. Now for the good news!….
Bishop’s Meat & Three in Franklin, Tennessee was founded in 2007 by the same Bishop family that were heavily invested in Morrison’s Cafeterias back in the day. Nick Bishop Sr. was with Morrison’s Cafeteria for several years, and his father Eugene was the president of Morrison’s Cafeterias during the majority of the time I spent there. Now the good news is that you can get those same cafeteria goodies that you used to get at your favorite cafeteria back in the day!
My wife Susan and I were in Franklin for business last week so we decided to stop by, and we are glad we did! I could tell that all the items are made from scratch and taste just like those yummy dishes from yesteryear from the hot, tasty well seasoned fried chicken and the creamy macaroni & cheese and mashed potatoes to the soft pillowy cloverleaf roll. Folks, I promise you that those rolls aren’t the prebaked frozen chewy pucks you get at so many restaurants these days.
Overall, a very good experience. The food was excellent. It was a little crowded but we got seated fast. We paid around 20 bucks for the two meals, which was reasonable although be warned that the meals are served on disposable plates. Would definitely go back the next time we are in the area!
Side note: The same Bishop family that founded Bishop’s Meat and Three also started the now world famous Hattie B’s! http://www.bishopsmeat3.com. (615)771-9432. 3065 Mallory Lane in Franklin, Tn.
Baby, it’s cold outside! It’s 15 degrees as I write this! Now is the time to start planning for spring. Every winter I download this free rare seed catalog from http://www.rareseeds.com. They not only have seeds, but also a good variety of live plants. I have grown these Chinese Noodle Beans and they are so tender that you can sauté them and they have an asparagus-like flavor.
Or how about red Brussel sprouts?
Or this beautiful corn?
You get the point! Browse for yourself during these bleak days of winter? And did I mention that this catalog is FREE? (FYI – this is not a paid endorsement)
I learned to make this several years ago by accident. I was managing a Morrison’s Cafeteria in the 1980’s and we made our own whipped cream for our homemade pies. One of my staff members walked away while whipping cream (probably to take a smoke break) and I noticed a liquid splashing out of the mixing bowl and I noticed a clump of butter and the liquid I know now was buttermilk? The homemade butter is not Kerrygold, but it is Kerry Good!
I started with a pint of heavy whipping cream. This is actually the only ingredient you will need…..
I suggest buying a heavy cream with the highest fat content. In this case the fat content was 8%.
You can use a churn like this that I bought from my daughter through Pampered Chef, but I like to use my trusty Kitchen Aid mixer.
Just dump the pint of heavy cream into the mixing bowl and with the whisk attachment, whip at at the number 4 speed for approximately 5 minutes
At this point, what you have is whipped cream. If you want to stop there, just add a couple of tablespoons of powdered sugar, and a little vanilla extract, and you have an awesome dessert topping! (I apologize for the blurry photos – I am still learning my camera)
At that point, crank that baby up to speed # 10 and whip about 10 minutes more, stopping a few times to scrape the bowl down. Soon the butter solids will separate from the liquid and at this point put a towel around the mixer if you don’t have a splash guard. Then you will have butter like this.
Pull off of the whisk and knead the butter. Then squeeze the awesome butter through cheesecloth to get all of the buttermilk out.
I prefer my butter unsalted, but at this point, you could knead some salt into it if you want.
You will have about a pound of sweet cream butter, and about a cup of buttermilk to make biscuits with!
I must tell you that this does not save you money vs buying store bought butter. It is actually more expensive, but the end product is priceless! ENJOY!<!–more Read //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=tf_til&ad_type=product_link&tracking_id=joynts55-20&marketplace=amazon®ion=US&placement=B00005UP2P&asins=B00005UP2P&linkId=0312ceb783e1acad840137349b96ecef&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066c0&bg_color=ffffff–>
I am a 70’s music aficionado. I could probably even say that I am pretty knowledgeable about music between the year 1965-1980, We started raising a family in 1980 and I started working 60 plus hours and that kind of put my music listening on hold for awhile( plus the fact that the music started to get pretty crappy around then) I can usually name the song and artist of most popular songs from 1965-1980 so hit me up if you have any questions. Here is n interesting tidbit…. Did you know that the Walter Egan song “Magnet and Steel” was written about Stevie Nicks because he had a crush on her? She even sang backup on that song!
Welcome to my new food blog. Thanks for visiting! I am recently retired and new to this and I am technology challenged and am trying to learn how to do this on the fly so please be patient. I will be blogging about food, submitting recipes, photographs and reviewing products.