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Old 02-03-2012, 08:18 AM   #41
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Originally Posted by CandaePrincess View Post
we use dried corn here in the south and it has either beef or salt pork (salt pork mostly when there are more soups to choose from) ie, hominy and pork, meat gravy and all those other bad foods *L*
oneida uses hominy and salt pork as well. dang i am getting hungry for some corn soups
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Old 02-03-2012, 08:22 AM   #42
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Originally Posted by Eagle Plumes View Post
One of my very best friends growing up is a Jew. LOVE her. They always called us the ndn and the Jew lol. I loved going to her gmas house for food and she loved comeing to my house. Her gma would meet me at the door tell me how skinny I was and said you eat yes? Im like yees mam.
lmoa, like the comedy team THE INDIAN AND THE WHITE GUY
LMOA

OH I LOVE FRYDOGS! HERE YOU GO, FRY UP SOME PORK CHOPS WRAP EM IN FRYBREAD AND FRY EM UP! THAT IS THE BOMBEST!
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Old 02-03-2012, 08:24 AM   #43
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Originally Posted by rdnkj View Post
one of my grandma peppy's favs.:

Boiled wienies (w/bbq sauce or ketchup)

cut a few slices in the wienies. Boil them for a few minutes until cooked through. Eat with bbq sauce or ketchup.
mmmmmmmmmm i gotta fry mines though ojibwe seasoning that is what that is all burnt and sheet!
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Old 02-03-2012, 10:39 AM   #44
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I believe I'm the "Jew guy" mentioned.



Of course I know you're teasin'! And there ain't nothin' wrong with the word "Jew," no matter what the p.c. police might say! (not referring to you, @wanjica_the_one ).

Well, Apachefireloca wrote guys, so there must be more of you hiding somewhere in Apachefire's crazy mind. Her writing nowadays isn't making any sense.
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Old 02-03-2012, 11:08 AM   #45
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mmmmmmmmmm i gotta fry mines though ojibwe seasoning that is what that is all burnt and sheet!
Aw, yeah! Grandma'd fry them sometimes. I like 'em better fried than boiled. And, yeah, the ones that are kinda burnt and blackened are the best!
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Old 02-03-2012, 11:24 AM   #46
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My dad used to slice up wienies like that before boiling them! Aw...memories!! Come to think of it, we ate a LOT of processed meat when I was growing up...baloney, hotdogs...SPAM was a treat!
I loved Spam when I was a kid...now, there're other things I'd rather eat!

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Originally Posted by wyo_rose View Post
Did you know if you make enough slices in the wienies, they will curl right around and you can eat them on a hamburger bun?? Comes in handy, now and then.
LOL Yep! Done that, too! When they twist around on themselves, if you hold one up by one end, I always thought it looked kinda like a DNA helix!
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Old 02-03-2012, 12:04 PM   #47
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This is a fav. of me and my Dad. When he was growing up his grandmother used to make a big pot of it on Sundays so they could have an easy breakfast during the week.

I LOVE rhubarb, but Mom and my brothers didn't/don't so we'd only have this when Dad felt like making it.

Stewed Rhubarb/Rhubarb "Porridge"

Chopped rhubarb
Sugar
Water

If you're using fresh rhubarb, make sure and remove ALL the leaves and throw them away (the leaves are poisonous). Chop the rhubarb into 1/2 to 1 inch slices. Put a few tablespoons of water in a pot, just enough so the rhubarb doesn't stick - the rhubarb will release more liquid while it's cooking. Put the rhubarb and sugar in the pot and cook on medium until the sugar is dissolved. Reduce heat and simmer, stirring occasionally until the mix is slightly thickened and the rhubarb is in threads. Let cool and refrigerate.

+++++++++++++

All of the ingredients are to taste. If you like it tart, use less sugar. Dad and I like it a little tart, so we only use about 1/2 to 3/4 cup of sugar for 6 or 7 cups of rhubarb.

You can make it "gloopier" by adding more water and some cornstarch. You can also add other spices, a little cinnamon, nutmeg, etc...whatever you like.

Serve cold with cream or milk (cream's better). Again, to taste. Some people only add a little cream on top. Others, like Dad and I, put a whole bunch in and stir it up.

Mmmmmmmm! Rhubarb!!!
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Old 02-03-2012, 12:13 PM   #48
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When we were at the fish camps my gran would make us left over macaroni and eggs for breakfast. She'd take the already cooked mac noodles and fry them in bacon grease, smash an egg over it and then sprinkle a teaspoon of sugar over it with some cinnamon. YUM!

My other fav is tea made with carnation canned milk.

My mom used to serve up fried canned corn beef, boiled cabbage and potatoes. She'd mush it all together and serve it on a big slab of bannock.

In the winter, fresh milk was rare because of the costs to get it to the northern communities so we'd use powdered milk - hated the taste of it so my mom would mix it with a cola pop and put it in the freezer until it just started to freeze but was still mushy. Tasted like a cola float then without the ice cream...lol
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Old 02-03-2012, 12:32 PM   #49
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I used to use the commods and cook spaghetti and shred commod cheese on it....

geeeee...wonder why we have such a high rate of obesity and diabetes! *L*

I miss that dang cheese.....SOMEONE SEND ME SOME CHEESE!
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Old 02-03-2012, 04:10 PM   #50
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I gotta start reading things closer. When I first read it, I though @CandaePrincess wrote: "I used to use the commode and make spaghetti..."

I was all

Then I read it again!
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Old 02-03-2012, 04:25 PM   #51
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Originally Posted by RDNKJ View Post
I gotta start reading things closer. When I first read it, I though @CandaePrincess wrote: "I used to use the commode and make spaghetti..."

I was all

Then I read it again!
rofl...wonder how that would work??? very small bathroom/kitchen area??? Ha ha!
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Old 02-03-2012, 07:15 PM   #52
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Originally Posted by RDNKJ View Post
This is a fav. of me and my Dad. When he was growing up his grandmother used to make a big pot of it on Sundays so they could have an easy breakfast during the week.

I LOVE rhubarb, but Mom and my brothers didn't/don't so we'd only have this when Dad felt like making it.

Stewed Rhubarb/Rhubarb "Porridge"

Chopped rhubarb
Sugar
Water

If you're using fresh rhubarb, make sure and remove ALL the leaves and throw them away (the leaves are poisonous). Chop the rhubarb into 1/2 to 1 inch slices. Put a few tablespoons of water in a pot, just enough so the rhubarb doesn't stick - the rhubarb will release more liquid while it's cooking. Put the rhubarb and sugar in the pot and cook on medium until the sugar is dissolved. Reduce heat and simmer, stirring occasionally until the mix is slightly thickened and the rhubarb is in threads. Let cool and refrigerate.

+++++++++++++

All of the ingredients are to taste. If you like it tart, use less sugar. Dad and I like it a little tart, so we only use about 1/2 to 3/4 cup of sugar for 6 or 7 cups of rhubarb.

You can make it "gloopier" by adding more water and some cornstarch. You can also add other spices, a little cinnamon, nutmeg, etc...whatever you like.

Serve cold with cream or milk (cream's better). Again, to taste. Some people only add a little cream on top. Others, like Dad and I, put a whole bunch in and stir it up.

Mmmmmmmm! Rhubarb!!!
WOW,MMMMMMMMM i love that stuff. we used to pick it wild and just eat it! not sure i could do that now. need suger, or salt.
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Old 02-03-2012, 07:17 PM   #53
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we have a good income rate here for our commods. i still get them. dang, i just have me and the kids listed right now cause MD just moved back out here.... but for just the three of us we get two five pound blocks! damn~! and beef and chicken and ham. wow commods have changed!
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Old 02-03-2012, 09:28 PM   #54
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Quote:
Originally Posted by RDNKJ View Post
This is a fav. of me and my Dad. When he was growing up his grandmother used to make a big pot of it on Sundays so they could have an easy breakfast during the week.

I LOVE rhubarb, but Mom and my brothers didn't/don't so we'd only have this when Dad felt like making it.

Stewed Rhubarb/Rhubarb "Porridge"

Chopped rhubarb
Sugar
Water

If you're using fresh rhubarb, make sure and remove ALL the leaves and throw them away (the leaves are poisonous). Chop the rhubarb into 1/2 to 1 inch slices. Put a few tablespoons of water in a pot, just enough so the rhubarb doesn't stick - the rhubarb will release more liquid while it's cooking. Put the rhubarb and sugar in the pot and cook on medium until the sugar is dissolved. Reduce heat and simmer, stirring occasionally until the mix is slightly thickened and the rhubarb is in threads. Let cool and refrigerate.

+++++++++++++

All of the ingredients are to taste. If you like it tart, use less sugar. Dad and I like it a little tart, so we only use about 1/2 to 3/4 cup of sugar for 6 or 7 cups of rhubarb.

You can make it "gloopier" by adding more water and some cornstarch. You can also add other spices, a little cinnamon, nutmeg, etc...whatever you like.

Serve cold with cream or milk (cream's better). Again, to taste. Some people only add a little cream on top. Others, like Dad and I, put a whole bunch in and stir it up.

Mmmmmmmm! Rhubarb!!!
Hey! I've had that!

Hi Red!

My mom used to make stewed rhubarb, or porridge, whatever you want to call it. It sounds like the same thing. Mom grew her own rhubarb. I thought it tasted awesome, but I was a little afraid of it after my mom told me never to eat the leaves because they were poisonous. I thought every dish of stewed rhubarb would be my last. I ate it anyway.
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Old 02-04-2012, 09:40 AM   #55
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Mmmm...I love rhubarb!! Just boiled or baked with a crumb topping, or in pie, or fresh - rinsed in water and sprinkled with salt right away.

My grandma grew it in various places about her place and some of them are still sprouting every year. It looks like alien pods when it sprouts every year. But I try to harvest it regularly so it doesn't sprout up and go to seed.

Hmmm...I'll have to dig around in my freezer and find some I chopped and put away.
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Old 02-04-2012, 07:49 PM   #56
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MD is making some corn naboob, shinob style! gonna be bomb! i stopped putting cream corn in it though. lol too many stories.
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Old 02-05-2012, 07:23 PM   #57
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Have you had fried balony sanwiches?
yum! i just ate one last week. probably why im not too healthy! **laughin**

also with the SPAM..cut very thin..then fry all the grease out till very crisp...eat and use like bacon. tastes the same to me but cheaper. so, pancakes n spacon, spacon L T’s, cheesy mac n spacon pieces, spacon in salads etc. HUGZ TO ALL!
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**laughin**
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Old 02-06-2012, 10:08 AM   #58
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Well, Apachefireloca wrote guys, so there must be more of you hiding somewhere in Apachefire's crazy mind. Her writing nowadays isn't making any sense.
ps no spell check on the laptop its been said in my family that we also are jewish from one line in our family maybe she was thinking about me too
Thomas is a rez baby and he wants spam once a week i tryed getting the low fat and salt and it was a no go smelled like dog food all day....so we went back to the normal kind and good lunch food when away for home and lunch money is low
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Old 02-19-2012, 10:20 AM   #59
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tater tots
eggs
green peppers9if available)
cheeeeeeeeeeese

bake the tater tots and then mix em up with scrambled eggs and peppers top with the cheese and bake it up.


i like to salsa on it.


maken that right now.

mmmmmmmmmm
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Old 02-20-2012, 08:55 AM   #60
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When I was a kid we used to have fried weine's and beans. Then go to the community center and watch a movie for 25cents. That was our saturday treat.

I loved commode cheese. I'm sure it was probably the worst kind of cheese ever, but it sure did taste good. We made lots of noodle casseroles to get by on.

I didn't like the powdered milk, tho!! YUCK!! But I did get a recipe for hot chocolate one year and made everyone a jar of hot chocolate mix with that powdered milk that year for Christmas gifts.

Also, my grandma would make wild onions and scramble eggs in it. And sometimes she would pick some Poke Salad and boil it several times and drain the water off each time until she'd washed the poison out of it, and then would cut up some bacon in it and serve it with her homemade biscuts. That was fairly good....not the greatest, but okay.
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