Melungeon-L ArchivesArchiver > Melungeon > 2002-08 > 1029981667
From: "Suze" <>
Subject: Re: [Melungeon] more food
Date: Wed, 21 Aug 2002 21:01:07 -0500
I'm gonna try this for the next meal I have company over -- it'll be the
kids. If I goof, they'll understand and I'll give them fodder for good jokes
for years to come! LOL!
Hopefully, can begin having real food again about September 5....going thru
dental stuff. The worst is over....thank goodness! Yes, to those who asked
and I forgot to answer, I did indeed take pain meds. Worked so great!
Unfortunately, forgot them yesterday when I had to have my gums trimmed. I
don't recommend this procedure until after death, by the way....just so you
Without the pain pills, it was not only harder to get numb, but I was
decidedly much more uncomfortable during the work -- and the dentist was
practically ready to throw me out! He said I was only the third patient to
have such a time getting numb and having such pain while he worked.
He finally did get me numb, but I lost count of the number of shots I was
given. I swear, that dentist looked like he was sewing up my jaw with that
needle! It went in and out like a darned sewing machine going at high speed!
He looked like the Dental Godfather while he was doing it, too...I swear!
----- Original Message -----
From: "Fiona Young-Brown" <>
Sent: Wednesday, August 21, 2002 11:46 AM
Subject: RE: [Melungeon] more food
> Just for you Suze, Yorkshire pudding...
> There are actually 2 ways of cooking it. In the first, it rises much more.
> In the second it stays flatter but it absorbs the meat juices for a
> Mix 1 cup plain flour with a pinch of salt. Add 2 eggs and slowly beat in
> little over a cup of milk. I usually chill the batter for an hour or so.
> Method 1: heat 2 tbs oil, fat or lard in an oblong tin in the over -
> degrees. When the oil is sizzling, add the batter and bake for 15 minutes.
> When it has risen, you can switch the oven down to whatever heat you need
> for the meat, and bake for 10 -15 minutes.
> Method 2: Take your meat out of the oven 40 minutes before it has finished
> cooking. Pour out all of the fat in the roasting tin, except for about 2
> tbs. Pour the batter into this hot fat and put in the oven. Put the meat
> a roasting rack above the pudding so that as it continues cooking, the
> juices drip down into the pudding.
> -----Original Message-----
> Okay, Can you send us a receipe? I'd like to try it. Never had it -- in
> spite of my mother's Scots heritage. Believe her mom dying when mom was
> still a child likely lead to the loss of many receipes and foods.
> One thing mom remembered with fondness was a lemon sauce her mother made
> pour over stale cake. Mom could never make it quite like her mom did...so
> never got to taste it.
> We were spoiled with good European chocolate, however. Mom NEVER bought
> chocolate unless it was from Europe. She also craved special English
> and carmels -- something I never acquired a taste for.
> In spite of all of mom's buying European chocolate, I still managed to
> acquire a good taste for good old Hershey's chocolate. Poor mom. Likely
> thought she'd failed somewhere along the way! lOL!
> ----- Original Message -----
> From: "Fiona Young-Brown" <>
> To: <>
> Sent: Tuesday, August 20, 2002 7:11 AM
> Subject: RE: [Melungeon] more food
> > Yorkshire pudding was originally good poor English food - flour, eggs,
> > milk. Once it was cooked, you could eat it plain, with gravy, with sugar
> > a spoon of jam as dessert or with meat if you could afford it.
> > Lovely stuff!
> > Fiona
> > -----Original Message-----
> > From: jdmccoard [mailto:]
> > His mother who was straight off the boat Scottish favored steak and
> > pie and yorkshire puddings. Frankly, there are some advantages to being
> > poor!
> > Happy eating!
> > Jean
> > ==== Melungeon Mailing List ====
> > [[[[[[[Jeff Weaver's New River Valley Notes;]]
> > http://www.ls.net/~newriver/nrv.htm
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