Christmas Cooking...Putting the old Norge thru its paces.

[norgeway]

First is a cake of cornbread for my dressing, and a Egg Custard, the egg custard recipe is from the old S and W cafeteria, which was a fixture all over the southeast from the 20s until the 70s.
S and W Egg Custard.
1 large deep dish pie shell..10 inch is best.
1 1/4 cups sugar
2 TBSP room temp. butter
1/2 tsp salt
4 eggs
2 cups milk
1 tsp vanilla.
Mix sugar ,salt and butter until smooth, add eggs, beat in vanilla and milk, pour into pie shell..425 for 15 minutes, turn down to 350 for about 15 minutes more..." Will not be set in the middle, dont worry, it will firm up as it cools, This is just as I remember it as a child, we always ate at the S and W when in Charlotte or Asheville.absolutely elegant old buildings, just full of marble and chrome.

 

[norgeway]

Then I baked!

Some Sweet Potatos for my Sweet Potato Casserole.

 

[norgeway]

And finally...

2 Pecan Pies, these are simple and I like them because they are not so gooey.
Rosies Pecan Pie.
1 1 pound box light brown sugar
4 eggs
1 stick melted butter
1/2 cup milk
2 TBSP flour
1 1/2 cups pecans
Divide pecans between 2 9 inch pie shells, Then
Beat sugar flour and eggs well, add milk and butter, pour over pecans, bake 1 hour at 300.

 

[norgeway]

And Ive got

A BUNCH more to do before tomorrow!

 

[alr2903]

Norgeway the fixin's are looking good. Your cast iron skillet is well cared for too, shiney and sitting up top while the oven is busy. Merry Christmas!

 

[norgeway]

Re iron skillet..

That is used ONLY for cornbread, it is never washed, only wiped out with a paper towel, and it never sticks,I have a bunch of Griswold and Wagner iron, but that one is a Miami...Favorite Piqua Ware, Im pretty sure its over 50 years old.

 

[polkanut]

I will be making 2 pineapple upside-down cakes in the Sunbeam electric skillet that Kelly gifted to me out of the clear blue several years ago.  I had lost the recipe, but thanks to Michaelman2 I have it again.  Also making deviled eggs, and cottage cheese salad.  We'll be doing Christmas Day at my parents just 2 blocks up the street from our house.

 

[gansky1]

I'll bet your house smells wonderful - the pecan pies would just be heaven!

 

[norgeway]

Today...

Im making Macaroni and cheese, Squash Casserole, Oyster Dressing and Sweet Potato casserole!

 

[tomturbomatic]

S&W, Morrisons and Davis Bros. Cafeterias were childhood favorites. You could see what you going to get and, for kids, that was important because you did not want to get stuck with veggies or something weird-looking that they put on the plate back in the kitchen, like corn that is supposed to be yellow, but is brown from cooking so long or that you thought was going to be whole kernal and turns out to be creamed. Out in public, in a dining establishment where your parents had PAID GOOD MONEY for a meal was not someplace you wanted to encounter something you knew and enjoyed and had ordered that had never looked that way before; you know, like with some gloppy sauce stuck all over it and I don't mean gravy either. I never did like surprises of the culinary kind. It's like mayo on a burger. If you are told ahead of time you can decline it or ask them to go light, but some places back in the 50s and 60s applied it like they were lubing up for sex and that was gross because it slid apart at the first bite and you had mayo streaked with ketchup and mustard, possibly relish, onions and pickels, too, going everywhere. It was one thing to have it on a plate and be able to use a knife and fork, but when it was wrapped in paper like at a drive in, that was a mess you were lucky to finish without your clothes needing spot treatment before the next laundering.

 

[norgeway]

LOL!!

I slather Dukes Mayo on hamburgers!!!

 

[dynaflow]

me too

Hans u r i r alike

 

[danemodsandy]

Please DON'T, Hans!

You had to go and mention Duke's Mayonnaise, didn't you?

Duke's is one of the things I miss up here in Iowa - I have found it a couple of times, but no one ever carries it for long. After you've had Duke's, Hellman's is not acceptable any more.

What I use these days, oddly enough, is Burman's Mayonnaise, the ALDI house brand. That's because Duke's makes it for ALDI. Burman's is not exactly the same as Duke's, but it's pretty much like Sauer's, Duke's "value" brand, and it's still heavier and thicker than Hellman's.

One of my Atlanta relatives sends me a jar or two of Duke's once in a great while. When I get some, I always have a delicate task - making it last as long as possible, yet not hoarding it so zealously that it goes off.

 

[danemodsandy]

Hans:

I can't compete with your efforts - for a former foodie, I sure don't cook much these days - but here's a shot of my Christmas Eve effort coming out of my new range's P*7 oven.

It's scalloped chicken and noodles, baked in a Corning Ware lasagna pan/open roaster that was a gift from our own Keith Gilmore, a.k.a. westingman123. This is enough scalloped chicken and noodles to feed the masses! It was made from scratch - no Campbell's Soup recipes here.

 

[danemodsandy]

A Closer Shot:

Blue Cornflower power! And very comforting on a cold, snowy Christmas Eve on the prairie.

 

[norgeway]

MMMMM MMMM

That looks good!, Im making an Italian confetti meatloaf for tomorrow, we just got home from Donalds parents house, we go to his Sisters tomorrow, I have another pan of dressing in the fridge to bake for tomorrow night.

 

[michaelman2]

Burmans Mayo

Sandy,

I have always been a Dukes guy....but I decided just last week to try the Aldi, Burmans and you are right....not bad!...Not bad at all!

 

[dynaflow]

I agree

let me get my vote in for Aldis brand not bad

 

[xraytech]

No mayo here for me, I'm a Miracle Whip person here