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Holiday Menus
Jeff Wrangler:
--- Quote from: ifyoucantfixit on November 21, 2006, 03:13:10 am --- my holiday menu includes fried stuffing sandwiches for lunch the day after thanksgiving....go to the fridge and slice it off, fry in butter of course, and make a sandwich with choice of bread, and mayo. put cranberry sauce on top of stuffing a little or a lot,,,,,,good stuff
--- End quote ---
Can't say I've ever had a "fried stuffing sandwich," but my mother's preferred way to reheat leftover stuffing--back in the day before God and Amana gave us microwave ovens--was to fry it in butter. Went real good that way with leftover gravy on top! ;D
Meryl:
Yum, there's something about anything fried in butter that has an appeal! ;D
Jeff and Janice, there's now a Leftovers thread for stuff like stuffing. ;)
Jeff Wrangler:
--- Quote from: Meryl on November 21, 2006, 07:05:21 pm ---Yum, there's something about anything fried in butter that has an appeal! ;D
--- End quote ---
You bet! It doesn't have anything to do with holiday meals--or holiday leftovers--but when I was a very small boy, my mother's method of reheating leftover macaroni and cheese was--you guessed it!--to fry it in butter! ;D
dot-matrix:
Just for fun :D These are actual Christmas Menus from historic places in the old west, collected by North Pole West in Cody Wyoming. Some I'm sure you will recognize
Christmas Dinner Menu
LaVeta Hotel, December 1889
Claret Wine Reisling Wine
Blue Point Oysters Hearts of Lettuce Kalamazoo Celery
Oyster Consomme a la Jardiniere Barbecued Trout Parisienne Potatoes matre d h Boiled Ham
Brazed Elk Champignons Blance Rabbit a la Francisco Duck a la Maringue Queen Fritters Sweet Wine
Roast Prime Rib of Beef Young Pig Stuffed with Apple Sauce Povindeur of Turkey Cranberry Sauce
Antelope with Current Jelly Chicken Salad Mayonaise Mashed Potatoes Baked Sweet Potatoes
Petits Pois Hot Slaw Green Apple Pie Mince Pie La Veta Ice Cream Assorted Cake
Christmas Plum Pudding with Hard and Brandy Sauce Fruits Raisins Assorted Nuts Muscat Grapes
Chocolate with Whipped Cream
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Christmas Dinner Menu
Shared between Trappers and Indians Utah, 1840
Stewed Elk Meat Boiled Deer Meat
Boiled Flour Pudding with Dried Fruit and Sour Berry Sauce
Cakes and Strong Coffee Sweetened
After dinner tobacco pipes were smoked
Shooting contests passed the remainder of the day.
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Christmas Dinner Menu
Camp Desolation, 1848
Recorded by Thomas E. Breckenridge, member of Colonel John Fremonts 4th expedition west.
Soup: Fried Mule Mule Chops Boiled Mule Stewed Mule
Boiled Mule Scrambled Mule Shirred Mule French Fried Mule Minced Mule
Damned Mule Mule on Toast
(without toast) Short ribs of Mule with Apple Sauce (without Apple Sauce)
Beverages: Snow Snow Water Water
"It really makes no difference how our meat was cooked. It was still the same ould mule".
****Note: He might have been exaggerating
Booth Family Christmas Dinner Menu
Four Mile House, Denver, Colorado 1883
Stewed Oysters, Boned Turkey
Stuffed Ham, Mashed Potatoes
Turnips, Beets,
Fried Celery Gelatin with Fruits and Nuts,
Candied Sweet Potatoes, Plum Pudding, Baked Lemon Pudding .
Fruit Cake, Nuts, Candied Oranges, Coffee
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Mountain Man Christmas Dinner - White River region 1842
"This great annual feast is observerd with all the exhilaration hilarity and good cheer that circumstances will allow. Several little extras for the occasion have been procured from the Indians, which prove quite wholesome and pleasent-tasted. One of these, called washena, consists of dried meat pulverized and mixed with marrow; another is a preparation of cherries, preserved when first picked by pounding and sun drying them (they are served by mixing them with bouille, or the liquor of fresh boiled meat, thus giving to it an agreeable winish taste); a third is a marrow fat, an article in many respects superior to butter; and lastly, we obtained a kind of flour made from the pomme blanc (white apple), answering very well as a substite for that of grain.
The above assortment, with a small supply of sugar and coffee, as well as several other dainties variously prepared, affords an excellent dinner, and though different in kind, by no means inferior in quality to the generality of dinners for which the day is noted in more civilized communities.
Rufus B. Sage
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Cheyenne Cowboy Stew
1 pound cubed brains
1 pound cubed sweetbreads
2 cubed beef kidneys
1 cubed beef heart 1/2 pound cubed beef liver
1/2 pound cubed beef meat
3 pounds marrow gut sliced into 3/4" peices
Place all ingredients in a cast iron pot; add 1/2 gallon of water- bring to a boil.
Then let simmer for 5-6 hours. Add additional liquid if need be. Season to taste.
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Christmas Dinner
Fort Custer, Montana
Troop G
1st U.S. Cavalry
1889
Soup
Oyster
Macaroni Entres
Broiled Prairie Chicken
Roast Porterhouse Beef, Natural sauce
Venison, Applesauce
Pig
Turkey with Cranberry Sauce
Oyster Dressing
Salads
Lobster, French Slaw, Shrimp
Vegtables
Potatoes,mashed Onions,stewed
Sugar Corn Beets
Potatoes,roasted Tomatoes,steamed
Relishes
Worcestershire Sauce, Chow Chow
French Mustard
Pickled Cucumbers
Pickled Onions
Pastry
Mince Pie
Cranberry Pie
Apple Pie
Dessert
Preserved Peaches
Preserved Pears
Apples
Raisins
Nuts
Tea Coffeee Chocolate
Ellemeno:
"Mmmm" (sound of Ennis diggin' inta the can a beans)
"hyucghhh" (sound of Ennis kneeling in the alley)
Some of these are more delightful-sounding than others. All are right interestin' though, thanks, Dottie.
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