I come from a long line of cooks. My dad's family owned restaurants for many years while I was young. I have fond memories of sitting at the counter of their diner, Garrett's Cafe in Sacramento, CA, ordering any little thing I wanted: mostly waffles and milkshakes. In later years my dad and I used to share recipes from the Wednesday newspaper food section during our at least once-a-week phone calls. Dad was a big recipe clipper, and I frequently clipped recipes from the San Jose Mercury News. Even now they comprise some of my favorites. My mom and I often compare "what's cooking for dinner". "Big Charlotte" graduated from a rather unimaginative, if thrifty,
repertoire during the years when I was growing up and she was working hard to make ends meet...to a straight-up gourmet cook when she had no budget constraints...and a demanding husband. Mom is a good cook. Yet what prompted me to journal about recipes were 2 rather startling offerings from "The Amish Cook", who writes a weekly food column featuring life and food from her Old Order Amish community in Michigan.
Coffee Soup (editor note: can you believe it! what a way to take advantage of the newest offering of instant coffee from my beloved
Starbucks)
1 Cup of water
2 heaping teaspoons of instant coffee
4 teaspoons of white sugar
3 Cups of milk
Crackers or toasted bread
In a saucepan heat water until boiling; remove from heat. Add instant coffee and sugar to water; stir until mixed. Put on stove again and add milk. Take off heat when hot. Crumble toasted bread or crackers into it. Add *Pon Hoss if desired.
*Pon Hoss is a dish made from the juice that is left over from the pork bones. The bones are cooked in the big iron kettle and the juice is thickened with flour or cornmeal and some liver pudding and then seasoned with salt and pepper. The juice is then poured into loaf pans to chill. The hardened, chilled result is what the Amish call Pon Hoss. They say Pon Hoss is "always good sliced and fried for breakfas"t. In other cultures this farm butchering-day staple is known as scrapple. Perhaps I should have saved this post for April Fools day? Bon Appetit.
I come from a long line of cooks. My dad's family owned restaurants for many years while I was young. I have fond memories of sitting at the counter of their diner, Garrett's Cafe in Sacramento, CA, ordering any little thing I wanted: mostly waffles and milkshakes. In later years my dad and I used to share recipes from the Wednesday newspaper food section during our at least once-a-week phone calls. Dad was a big recipe clipper, and I frequently clipped recipes from the San Jose Mercury News. Even now they comprise some of my favorites. My mom and I often compare "what's cooking for dinner". "Big Charlotte" graduated from a rather unimaginative, if thrifty, repertoire during the years when I was growing up and she was working hard to make ends meet...to a straight-up gourmet cook when she had no budget constraints...and a demanding husband. Mom is a good cook. Yet what prompted me to journal about recipes were 2 rather startling offerings from "The Amish Cook", who writes a weekly food column featuring life and food from her Old Order Amish community in Michigan.
Coffee Soup (editor note: can you believe it! what a way to take advantage of the newest offering of instant coffee from my beloved Starbucks)
1 Cup of water
2 heaping teaspoons of instant coffee
4 teaspoons of white sugar
3 Cups of milk
Crackers or toasted bread
In a saucepan heat water until boiling; remove from heat. Add instant coffee and sugar to water; stir until mixed. Put on stove again and add milk. Take off heat when hot. Crumble toasted bread or crackers into it. Add *Pon Hoss if desired.
*Pon Hoss is a dish made from the juice that is left over from the pork bones. The bones are cooked in the big iron kettle and the juice is thickened with flour or cornmeal and some liver pudding and then seasoned with salt and pepper. The juice is then poured into loaf pans to chill. The hardened, chilled result is what the Amish call Pon Hoss. They say Pon Hoss is "always good sliced and fried for breakfas"t. In other cultures this farm butchering-day staple is known as scrapple. Perhaps I should have saved this post for April Fools day? Bon Appetit.
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