ruthcooks

Two more advantages of electric stoves--they don't "stink", and they don't blow up your house. My son-in-law's brother is a fire chief, and he says he's seen too many fires caused by gas stoves and would never have one in his house.

Chicken broth. All it takes is one psycho--or evil child--and a pin to poke and destroy without your knowledge. Tuna in pouches, also.

I miss the food atmosphere of the times: people were interested in good food, rich food, and no one was obsessed with the horrible LOW FAT mentality. Food tasting good was the most important thing. And you know what? Butter and cream did not make the Americans obese, it took fast food and sugary drinks to do that.

I can't think of anything I'm doing without, but here are some changes in buying habits: 1. My menus are dictated more closely by what is on sale at the grocery store. 2. I have switched to cheaper paper products, and am surprised to find I like some better than more expensive versions. 3. I am buying smaller quantities of produce in order to avoid food waste. The bonus benefit is that my diet is more varied.

My mother made two things with Campbell's Tomato Soup: Swiss Steak and Meatloaf. To this day I do, too. The Swiss Steak--or rather, its gravy--is heavenly. Using a thick cut of round steak, about 1 1/2 inches, pound the daylights out of it, season and flour and pound some more. Brown in hot oil (Mom used lard) on both sides. Top with a great quantity of chopped onion. Spread the undiluted soup over the onion. Add some water to the pan, being careful not to wash off the onion and soup, cover and place in a 325 degree oven for about two hours. Exact timing depends on meat thickness. Meat should be fork tender, and the gravy should be a rich red color, NO LONGER ORANGE. Mom and I both used iron skillets, perhaps that accounts for the change in color. Must have mashed potatoes.

What is in those stewed potatoes, Erin? They look delicious!

I don't have to take any tests. After being raised in a family who bought Heinz ketchup by the case, I switched to Hunts about 10 years ago. Now when I taste Heinz I notice an unpleasant aftertaste and know it's not MY ketchup.

Me, too, but I was going to say classic, peasant or Creole. Love sauces. Second favorite is Russian. Lots of butter, sour cream and my favorite herb, dill.

"with au jus" Denotes utter ignorance, I wouldn't touch their food.

I remember watching Sara Moulton attempting to make something in which an apple was sliced horizontally and then reformed. She obviously had never made it, possibly never even read it, as she sliced the apple into wedges and then tried to put it back together. Epic failure. She didn't even apologize.

Swiss Chard...grew in my parents' garden...hated it, never ate it again. Like bad celery. And of course, cilantro. Smells like overalls which have been worn about a month straight by a farmer who never takes a bath. Salmon. Can't think why it's so popular. Last time I cooked it, I threw it away and decided I was through trying to make myself like it. Love it smoked, however.

Hands down: GooGoos. A peanut, chocolate, caramel and marshmallow patty named for the Grand Ole Opry. I detest peanuts plain, peanut butter too, but I'm silly over these things. Available at Cracker Barrel Restaurants, which also carry maple sugar candy and other great confections.

If the pheasant is older, and therefore tougher, a liberal dose of sour cream is in order.

I am charged by my DIL with making a dessert my son likes. This means it contains apple and/or caramel and/or pecans. Since my poor old hands don't peel apples so well, I am making pecan pie bars. And because these are too sweet for me, I am making an old-fashioned "icebox cake" with raspberries, which my son also likes. DIL and her mother will probably contribute a couple more choices and one is sure to be chocolate. No one in this group likes pumpkin or cranberries

I like the idea of a mushroom broth, thickened however you like it, add mushrooms, onions, peas, your garlic, etc. Also: I used to order a wonderful pie which had the crust baked separately, vegetables cooked ditto, combined at the last minute for heating. Everything retained its flavors. For fast crust, frozen puff pastry?

I read once that this number is 17% only! The true role of government is the protection of it's citizens (police and armies and courts), and that means from each other and from foreign powers. The only road the government paves is the road to hell, currently underway. Amen. [

When I was a kid, you just put on some of your Mom's or Dad's old clothes and a generic mask, or cut eye-holes in a sheet. Treats were often homemade, such as popcorn balls, but apples were frowned upon. My mother loved candy corn and, like some of you, swore that it tasted so much better when fresh at Halloween. I used to send her several pounds each year, until she died two years ago at age 90. Now I think about her whenever I see CC in the stores and it makes me sad. My choices for trick or treat this year are Tootsie Pops and M&Ms--not very seasonal, just oldies but goodies. Plus individual gifts of Oreos and Cheetos, which are my littlest grandchildren's favorites.

Do tell--what was the dish? TIA

I too take those grapefruit reacting meds, but I once asked my doctor how much grapefruit was required to cause the reaction. He said "Oh, about a gallon and a half of juice." I thereby decided that a grapefruit half now and then wasn't going to hurt me. Ask your doctor and see what he/she says.

I found it quite easy if I used my restaurants in promoting. If people have tasted your food and liked it, they will come to you and ask if you do catering. Put "Catering" in your restaurant ads. Having a restaurant is a good time to promote a cookbook, also.

Another word is farmer. I grew up on a farm in the 40s and 50s, and have always been quite amused by the locavores who don't seem to realize that eating close to home involves preserving foods by freezing, canning, cold storage, drying, salting, smoking, etc. as well as shopping.

I have often been introduced like this: "This is Ruth, she's a gourmet cook." For people who don't have a passion for food, that's pretty accurate.

The one and only time I roasted a whole head of garlic, I had to leave the house. A few cloves I can take, but not a large quantity. Onions? One of my favorite aromas.

I used to make a brunch casserole featuring wild rice, link sausages, mushrooms and almonds. Since I'm no longer catering, I don't have use for such a large amount anymore.

You can dip them in a batter and deep-fry.