Friday, January 24, 2014
FIVE MINUTE FRIDAY and the word is VISIT
VISIT is the word for today and I have 5 minutes to write....
My grandma has been with the Lord now for over 20 years but how I wish I could go and visit her.She was my rock....my safe place... She is a beautiful Mennonite lady....So let's pretend we can visit her....
Today we will be visiting her in the house grandpa built her just before his death. It is a 2 bedroom brick home at the end of the lane going to the home farm. It has a 2 car garage and enclosed breezeway......The kitchen is small but can she ever cook a feast in it! The dinning room is big enough to put several leaves in the farm table.......at the end is a built in china closet with her treasures......... The living room is bright with a beautiful picture window and the view of the farm where she lived with grandpa for so long.....her rocking chair is there as is her organ.
The house smells so good......the house spotless......Grandma's specialty is Stuffed Pig Stomach......"Hog Maw"......Before you have a fit let me tell you this is a rich and moist meal. Grandma would make the stuffed Hog Maw and than put it in a beautiful covered casserole dish she got for a wedding gift. She than would grind up the crisp roasted stomach and serve it separate......Most of us mixed it up with the filling. Grandma used the sausage a neighbor made and sold or some from the meat market next to us in
Elizabethtown.....Hershey's Meat Market. It was not link but bulk.
Here is the rest of the menu.
Dumplings in Sauerkraut
Cup Cheese for Uncle Bobby
Spiced Peaches, Ginger Pears, Chow Chow, Corn Relish, Pickled beets, her home canned dill pickles, bread and butter pickles(the best ever!), 14 day pickles, and spiced red cabbage. (Part of the 7 sweets and 7 sours)
Cope's Dried Corn (Grandma made the dried corn version of the recipe)
Succotash in hot Cream and browned butter
Sweet potatoes, fried
Homemade Potato rolls
This was a noon till dark day for all of us....We usually ate the pies and cakes late in the afternoon. You always could have leftovers warmed up too. Our mothers were in charge of whatever we may want. Grandma was done for the day.
After the meal The lady folk did the dishes and you enjoyed them laughing and talking. We kids went to the basement to play shuffle board, play table games or work on a jig saw puzzle. Often the adults joined us.......we had baby dolls to play with, paper dolls, marble rollers, farm equipment and trucks for the boys, plastic farm animals and a train set.
The men would walk in to the farm and look at the tractors, cattle and in the last years check out the more modern pig operation.
After we ate the sweets we joined the adults and as grandma played the organ we sang hymns. Grandma's was "Mansion over The Hilltop".....I know she was thinking about grandpa for she would get tears in her eyes. Than she asked us to sit down and she wanted each of us to tell one thing we wanted to do better at.......than she closed with prayer.
Oh that I could visit there again.
Here is the recipe.....
HOG MAW.....grandma's recipe
1 large pig's stomach, well cleaned of all fat
1 pound fresh link sausage, cut into 1/2-inch slices
1 pound smoked linked sausage, cut into 1/2-inch slices
6-8 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, coarsely chopped
several cloves of garlic, minced
2 grated carrots for color
a hefty pinch of saffron(You take a 1/4 cup of water and bring to a boil. Add the saffron and allow to stand 30 minutes. Than add this to the mixture.)
2 tablespoons fresh parsley, chopped (or to taste)
Salt and pepper to taste (go easy on salt depending on sausage)
3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to make a paste (slurry)
Mix together sausages, potatoes and onions and garlic. Add parsley, salt and pepper, grated carrots and saffron water. Sew small opened end of stomach
with cooking twine to close. Stuff sausage mixture into stomach, pressing well with each addition.
Stomach has a lot of elasticity and will stretch to almost any size necessary. When all stuffing has been
placed inside, close open end with twine.
Place stuffed stomach in shallow roasting pan. Roast in preheated 350 oven until potatoes are tender
(check by inserting thin sharp knife into middle) about 2 hours. Baste about every 20 minutes with water or pan juices.
Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a small bowl.
Place pan on burner on top of stove. Add 2 cups of water and bring to a boil, scraping up all of the browned bits in
the bottom of the pan. Gradually add flour paste, whisking rapidly and constantly, until the gravy thickens.
To serve, slice stomach into 1 inch thick slices. Pass gravy separately.
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