According to the Encyclopedia Britannica, Bangers and mash, is a common British dish consisting of sausages (“bangers”) and mashed potatoes (“mash”). And is traditionally served with onion gravy.
Bangers and mash is a staple of the country’s overall cuisine and is a popular pub dish. The term bangers supposedly originated during World War I, when meat shortages resulted in sausages’ being made with a number of fillers, notably water, that caused them to explode when cooked.
The sausages may be pork, beef, or lamb, but one of the most traditional meat sticks is Cumberland sausage, a coiled pork sausage from northwestern England.
This is a traditional recipe that we’ve tweaked just a little to our own Americanized taste. Continue reading →
I LOVE She crab soup and have a bowl any time I can get it when we eat out. I’ve had many versions of this soup all over the east coast, a few places in Texas and California. I’m sorry folks, but no one makes She-Crab soup like the east coast does.
In 2004, Gary and I went to Waterman’s Restaurant in Virginia Beach, where we had the most delightfully tasty she crab soup. It is by far the best version I have ever had! So if you ever go to Virginia Beach, head south on Atlantic Avenue and visit Waterman’s! Everything they have is wonderful.
Unfortunately we were not able to get the recipe from the restaurant. Can’t blame them. So we’ve been trying to recreate it on our own the best we can. It’s under gone a lot of tweaking, but we’re getting pretty close. It’s not exactly the same, but we need to go back to the beach for another visit and another taste testing to figure out what we’re missing.
Gary and I have been delving into our Celtic roots and trying some of Scotland and Ireland’s dishes.
This is a recipe I stumbled on one day from a BBC cooking show. We’ve tweaked the ingredients a little, just to update it for our own taste. And that allowed us to modify the original preparation and cooking process to make fixing this soup a little easier and less time consuming.
I guess you’ll have to call this an Americanized version of Irish potato soup, for busy families.
Everyone in my extended family had a vegetable garden. It wasn’t unusual to sit at my grandmother’s dinner table and see a plate of freshly cut tomatoes, or cucumbers next to the main meal.
There was always room for a salad on my Maw Stoots’ table for lunch. She loved garden salads and always fixed one for me when we were in Tennessee for a visit.
As you grow older, your taste buds change. You learn to enjoy the variety of flavors in foods of all kind. And that’s how my Garden Salad with Chicken came about. They’re scrumptious for dinner or lunch.
Chicken soup has long been touted as a form of folk medicine to treat symptoms of the common cold and related conditions for centuries. And you’ll find a huge variety of recipes from around the world as well.
In 2000, scientists at Nebraska’s Medical Center studied the effects of chicken soup on the immune system. One thing their study found was that chicken soup contains the Amino acid cysteine, which is very similar to acetylcysteine. Acetylcysteine is used by doctors for patients with bronchitis and other respiratory infections to help clear them. So there maybe something to those old fashion cold remedies after all.
When my paternal grandmother passed, my sisters and I were given the task of going through her things. I discovered a box with recipes, something none of us thought she had. She was a great cook, but she never used a recipe, at least from what we could see.
Inside I found a little note written on a recipe card: A Tennessee wives tale predicts if you have this 3 times a week, you can prevent the common cold. And beneath the recipe, was a note: “It works” and “From Fall to end of Winter“.
Southern Red Eye Gravy When I was kid growing up in North Carolina, my Mom (GranMa Sandy) would cook up some ham, make red-eye gravy and black-eyed peas for breakfast. It was always a fill your tummy with warmth and comfort on a cold winter day.
It’s been 20 years since I’ve had a breakfast like that, until New Years 2010 when Vickie created her version of Red Eye gravy just for me. And boy not only did it bring back memories, it was really good too.
I guess those folks from Tennessee know how to make some stick to your ribs gravy too!
Garrett’s Momma’s Sweet Jack Sauce Unlike men in the house, I can’t handle a lot of “hot” foods. So Gary decided to try his hand at making a home-made mild sweet bar-b-que sauce just for me.
We had gone to a local steak house in Virginia who serve their own version of a Jack Daniels bbq sauce. It was nice, but way to hot for me. I was fairly disappointed, because it truly smelled so GOOD. That inspired Gary to make a new sauce.
It goes great on chicken, beef and everything in between!
Preparation Time: 1¼ hours
Makes a bit less than 12 oz.