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    Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom
    Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom
    Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom
    Ebook173 pages42 minutes

    Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom

    By Meg Favreau

    3.5/5

    ()

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    About this ebook

    Celebrity chefs? Immersion blenders? Who needs ’em?!?

    Little Old Lady Recipes honors the extraordinary women who create potluck dinners, church socials, and the best desserts you’ve ever tasted. Every page features their simple, no-frills recipes for pot roast, meat loaf, dumplings, corn bread, fried chicken, bundt cake, and other old-time favorites—along with gorgeous photography of the chefs and generous portions of kitchen table wisdom. (“Butter comes from a cow. Tell me where the heck margarine comes from, and then maybe I’ll eat it!”) So ditch the food processor, stop wasting money on overpriced organic frozen dinners, and start enjoying the classic dishes that our aunties and grandmothers have made for generations!
    LanguageEnglish
    PublisherQuirk Books
    Release dateNov 26, 2013
    ISBN9781594747021
    Little Old Lady Recipes: Comfort Food and Kitchen Table Wisdom

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    Reviews for Little Old Lady Recipes

    3.5/5

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    • 4/5
      The Good Stuff Delightful to read through, wise and oh so funny Good variety of recipes Easy to make recipes with ingredients you usually always have Pictures are a nice and quirky added touch Great comfort food recipes - simple and filling Tons of quick to make recipes - perfect for last minute dinners Recipes don't use expensive hard to find ingredients Good basic recipes for Sugar Cookies, Pie-crust and Icing - these are basics that everyone should know how to make (or have a husband who makes the pie-crust because stunning Librarian wife sucks at it)The Not So Good Stuff Recipes don't give enough directions and often have missing steps (Maybe a companion book on basic cooking techniques would be good) Lot of recipes using lard which in my opinion does nothing for most recipesFavorite RecipesPrune Bread - Seriously it tastes good and simple to make (Trust me add a few choc chips & your kids will mow it down)Chili Con Carne - Easy to make, healthy and heartyBread Pudding - my favorite DessertGreat little tips and words of wisdom like the following throughout the book“Always wear clean underwear in case you are in a car accident.” – Mary,housewife, 72“ Smile pretty in case an available man is looking.” –Frieda,secretary,87“There isn’t much a good cake won’t fix.” – Carmeline, librarian, 85Who Should/Shouldn't Read Fun for everyone except the most jaded chef Perfect present for a first time homeowner3.5 Dewey'sI received this from Random House in Exchange for an Honest Review

    Book preview

    Little Old Lady Recipes - Meg Favreau

    INTRODUCTION

    WHAT the HECK HAPPENED to FOOD?

    Sure, people are still eating, but I’m not sure if I understand what. Protein bars? I’ll be darned if I can understand how a foil-wrapped hunk that tastes like a chocolate-dipped cow pie is supposed to replace a meal. Square-inch pieces of fish topped with a single sprout and a hibiscus flower flown in from France? Haute cuisine belongs in some distant future when we’re all wearing silver clothing. Green juices? The only place seaweed should be is under my feet once a year when I go to the shore, and even then I can barely stand the stuff, all squishy and smelling like salt water’s unwashed underwear.

    Food should be food. You shouldn’t need to go to the corners of the earth to get it or use some crazy gizmo to prepare it. Life was better when the most confusing thing served was a hot dog—and even then, we understood what went in ’em. We just didn’t really want to think about it.

    It’s time we get back to cooking the comforting foods that made family dinners great. We should be following the advice of the women who made those meals, the women who alternated between doting mothers and tough-as-nails disciplinarians, ladies who worked, raised families, hosted great parties, and made the best out of the worst.

    Simple, good, and sassy: little old ladies know how to bring the goods to the kitchen. And it’s my hope that with this book, you will, too.

    BREAKFASTS and COFFEE KLATCH

    Some people point to video games or guns or those sneakers with wheels in them to show what’s wrong with America. But I say this country went south when TV and magazines started reminding people to eat breakfast, and it was actually news. Darn right, it’s the most important meal of the day. Heck, there was a time when we barely had the food to eat breakfast, and now people want to skip it because they need to lounge in bed an extra 20 minutes? Remember this: Early to bed, early to rise makes a man healthy, wealthy, and full of bacon.

    APPLESAUCE

    2½ lbs cooking apples

    ½ cup sugar

    1 tbsp lemon juice

    Wash, quarter, and core apples. Add about 1 cup of water to barely cover, cook until nearly soft, and then stir in sugar. Add a pinch or two of nutmeg and cinnamon if you want more flavor. Cook a few minutes longer. Mash. Makes enough to serve with dinner and have leftovers to can or freeze.

    Cider Applesauce

    Skip the lemon juice, halve the sugar, and replace the water with apple cider.

    Canned Applesauce

    Boil your jars to make sure they’re sterile. Fill them with applesauce and run a knife around the inside to get rid of air bubbles. Put on lids and boil on a canner ring for 20 minutes. If any of the jars don’t seal, put them in the fridge and eat them soon. Nobody likes botulism.

    BLUEBERRY MUFFINS

    1 cup blueberries

    2 cups flour

    ¼ cup butter

    ¼ cup sugar

    1 egg, beaten

    4 tsp baking powder

    ½ tsp salt

    1 cup milk

    Make a batch of these muffins on Sunday afternoon, and you’ll have something to grab any morning of the week that you don’t have time for bacon and eggs.

    Toss blueberries in ¼ cup of the flour and let them sit an hour.

    Cream butter and sugar and beat in the egg. In a separate bowl, mix baking powder and salt into the rest of the flour. Stir flour mixture and milk into the butter mixture. Gently stir in floured berries last. Scoop into buttered muffin tins and bake 25 minutes in a 425°F oven. Makes 12 muffins.

    Butter comes from cows. Tell me where the heck margarine comes from, and then maybe I’ll eat it!

    —Phyllis, organist, 72

    BRAN MUFFINS

    1 (15-oz) box Raisin Bran

    5 cups flour

    1½ cups sugar

    2 tsp salt

    2 tbsp baking soda

    3 tbsp cinnamon

    2 tbsp nutmeg

    Zest of one large orange

    4 eggs, beaten

    1 cup vegetable oil

    1 qt buttermilk

    ½ cup raisins

    ½ cup dried cranberries or cherries

    1 cup chopped dates

    12

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