polenta typically has some kind of cheese added to it.
Mush.... i was introduced to it during my 2 months in Guyana. great memory.
I love polenta. I've never made mush, but we have fried grits.
On a different note, some of the best fried potato cakes are made with leftover mashed potatoes...you mix in chopped onions, eggs, salt, pepper, a little flour, then refrigerate the whole mixture overnight. Slice off 1/2 inch slices the next morning, fry in a little oil in an iron skillet over med-high heat, and serve with eggs and crisp bacon!!!!
Another great use for potato cakes is in huevos y papas.Mimi's makes a version with a potato cake, topped with a large green chili or poblano pepper, an egg, and then pepper-jack cheese and green sauce (verde?). Anyway, I keep analyzing the dish everytime I have it, so I can copy it at home. I haven't tried it yet, but I've almost got it figured out.
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LOL!!! My kids just had chocolate gravy for the first time, when we went out to North Carolina to visit my husband's parents in June. I managed to politely eat a bit of it on a biscuit (it wasn't TERRIBLE ), but my kids LOVED it! They want ME to make it now. *sigh*
The responses you get from people who have never heard of it are pretty classic!! But I haven't met very many that hated it once they tried it!
We serve breakfast at church on Sunday mornings before Sunday School during the school year and chocolate gravy is served at least once or twice a month. It instantly takes me back to my childhood!!
However Raul Jr used to ask me, "mother, do we eat dogfood again today..?" The rich in Brazil make it for their dogs...
I have a brother that used to love Alpo... but we won't go there.
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I've eaten, but never made chocolate gravy. Who has a recipe they will share on here for it?
I don't have a recipe, it is one of those family things that has been passed on. The best I can tell you is it is pretty much like regular gravy (except you would make a pure roux with vegetable oil, and not use drippings) but before you start adding your milk in, you would add cocoa powder and after your gravy starts forming add sugar, basically to taste.
If anyone has a more definite recipe, feel free to jump in!
I chop up about 1 good size onion and about 3/4 c. of celery
I fry that in a dollop of butter in the soup pan just until they are soft and translucent.
Then I put in about 5 or 6 good sized white potatoes that I've peeled and cut into cubes about 1" square. Put just enough water over those potatoes to cover them. Not too much. Then boil them until they are done.
When the potatoes are done, take about 1/2 of them out of the pan and run them thru your blender to chop them up completely (mash 'em fine!). Add them back to the pan. Then pour in 1 large can of chicken broth, about 1/2 lb. finely chopped honey maple ham, 1 block of Velveeta cheese and about 1/4 gallon of milk. Heat that all together until the cheese melts. That's it. You're done.
It's really a very easy soup to make. It does make alot tho, so make sure you have plenty of people to feed when you make it. Enjoy.
When I make it, I make something completely different for me. But like I said, I get requests for it for potlucks and other dinners all the time. So it must be pretty good I guess. Let me know what you think.
Well, no offense Margie, but I think MY Mother makes the best potato soup in the world!!!! (Although, I'm going to try your recipe--my kids love cheese, so they will probably love your soup!)
Here's her recipe:
Mom’s Potato Soup
Serves 4
Ingredients:
4 Potatoes, washed, peeled & cubed
4 c. water
½ onion, chopped, sautéed in butter
½ stick butter
1 quart of half n half or cream
4 slices crisply fried bacon, crumbled
1 can corn, drained, or equal amt. of fresh or frozen
fresh parsley, washed, drained, coarsely chopped
Salt & pepper to taste (fine salt & coarse pepper)
Boil potatoes in water until tender. Drain off about 1 c. water. Add cream, onions, corn, butter, salt & pepper. Heat through over medium/low heat, thicken with cornstarch if necessary. Spoon into serving bowls and top with bacon and parsley. Serve with toasted bread or homemade croutons.
JaneEyre, this is one recipe I haven't managed (or even tried) to slim down...so I'm sure it has lots of fat and calories per serving, too.
I will say--you have to use real butter, and real cream or half & half, or this recipe will not be nearly as good!!!
Hmmm...I bet I could take some of your mom's and Margie's and make a veeery tasty soup...
I'm not a mush eater....and cannot even remember if I ate scrapple the one time I had opportunity to. I can tell you that, at that same time, I had opportunity to eat something that South Carolinians call "hash" and it was NASTY....even looks like soft dog food!!! YUCK!!!
I haven't tried it yet, but I've almost got it figured out.
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