Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 Where are you EW that you can already have cabbage growing that big outside? WoW! I'd probably waste some of it. But I love cabbage rolls. I like cabbage soup too, like the old Weight Watchers one. Anyone have that recipe? Can regular lettuce, head lettuce be cooked?? I have used it in salad, but it is not my favorite green even for salad. mom used to put mayonnaise on it and salt and eat it just as a wedge of lettuce and I sometimes think of that. Maybe I'll make some tuna salad (with egg) and set it in a big few leaves of lettuce.   I just noticed 2 heads of lettuce in there as hubby gets them but I like Spring Greens in a bag since I don't have any grown yet.  I hate for it to waste but it doesn't have a lot of flavor. Carolyn Wilkerson  To: sproutpeople Sent: Sunday, May 13, 2012 10:27 AM Subject: Re: Ah Spring!  Oh, the possibilities! I grow mini cabbages, so mine usually don't get over 6 or 7 pounds, but what fun you can have with that monster! I would be making stuffed cabbage, saurkraut, and dehydrating some for later! Enjoy it! > > Actually, cabbage stands up really well in the refrigerator. 20# is bigger than I usually grow them for two people. I wasn't paying attention to it. Too many fresh things in the garden all the time. > I pant to make slaw. Put some in a green salad. Steam some, and enjoy it a lot. > ew > > Re: Ah Spring! > > Isn't a 20 lb cabbage a lot even for an outside garden? Sounds like an accomplishment. > > Carolyn Wilkerson > > > > F > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 Was the mint sauce just mint leaves in vinegar? Do you recall the kind of vinegar? After she marinated it, did she cook it?  Sometimes we lose those old recipes. My grandmother used to make an apple stack cake which she called " fruit cake " and it was a type of shortbread or similar to that. She baked it in an iron skillet and she would do a number of layes and divide them in half. she cooked dried apples with all spice, cinnamon and nutmet and water to reconstitute it and make an apple sauce and then when it thickened up she would use the applesauce between the layers and stack them up then ice the sides with the applesauce and the top last. Then she'd let it sit out for about a day before it was cut. I never saw her put it in the refrigerator. It was about 6 or 8 layers high. The spicey applesauce would melt into the cake and it was very moist and delicious. It was the only place I've ever had it. I tried to help make it once but while I was stirring the apples (I think I could do that again if I had the home-made dried apples (they are not white but brown), but then my aunt made the dough which was not quite cake and not quite cookie. I figured it was shortbread. I don't know anyone now who does this, but I did find a recipe for it on a Ky historic website. We sure need to keep the recipes we get from family.  My mom made a chocolate sauce that we called chocolate gravey and it was put on bisquits and we ate it for breakfast. Yum. She got it from a girlfriend when she was a teenager and all us kids loved it and most all our grandkids, too. My son makes it for his kids and my daughter makes it for her kids. I rarely make it, but I would love to have some. It isn't complicated, but I still don't do it unless someone is here visiting.  Carolyn Wilkerson  To: sproutpeople Sent: Sunday, May 13, 2012 3:23 PM Subject: Re: Ah Spring!  My Grandmother used to slice lettuce into strips then marinade it with a mix made up of mint sauce (finely chopped mint preserved in vinegar), fresh orange juice, salt, pepper and some sugar to make it a sweet dressing. She would let it sit for at least a couple of hours, and the lettuce wilted a little as if cooked. Sometimes she would also add a little finely chopped onion. It was actually divine, particularly with a good strong cheese such as cheddar. Charlotte > mom used to put mayonnaise on it and salt and eat it just as a wedge of lettuce and I sometimes think of that. Maybe I'll make some tuna salad (with egg) and set it in a big few leaves of lettuce. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 When I was in the 6th grade, a friend who was Arminian, invited me to dinner at his house. It was the first time that I had ever eaten anything that was not cooked by my mom. They served 'wilted lettuce'. Having grown up on fresh lettuce from my backyard, wilted lettuce was the nastiest thing I had ever tasted. They put the leaves in a hot skillet with some cooking oil - or maybe grease back then, and just softened the lettuce until it was hot and wilted. YUCK!! I never at at his house again. ew Re: Re: Ah Spring! Where are you EW that you can already have cabbage growing that big outside? WoW! I'd probably waste some of it. But I love cabbage rolls. I like cabbage soup too, like the old Weight Watchers one. Anyone have that recipe? Can regular lettuce, head lettuce be cooked?? I have used it in salad, but it is not my favorite green even for salad. mom used to put mayonnaise on it and salt and eat it just as a wedge of lettuce and I sometimes think of that. Maybe I'll make some tuna salad (with egg) and set it in a big few leaves of lettuce. I just noticed 2 heads of lettuce in there as hubby gets them but I like Spring Greens in a bag since I don't have any grown yet. I hate for it to waste but it doesn't have a lot of flavor. Carolyn Wilkerson Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2012 Report Share Posted May 13, 2012 Definitely not a sweet salad. P Reply-To: <sproutpeople > Date: Sunday, May 13, 2012 2:19 PM To: <sproutpeople > Subject: Re: Re: Ah Spring! > > > > > > Oh, we had wilted lettuce salad growing up in my house. Heated bacon grease, > maybe onion? Can't remember the other things. > P > > From: Ernest Willingham <99tomatoes@... > <mailto:99tomatoes%40gardener.com> > > Reply-To: <sproutpeople > <mailto:sproutpeople%40yahoogroups.com> > > Date: Sunday, May 13, 2012 1:24 PM > To: <sproutpeople <mailto:sproutpeople%40yahoogroups.com> > > Subject: Re: Re: Ah Spring! > >> > >> > >> > >> > >> > >> > When I was in the 6th grade, a friend who was Arminian, invited me to >> dinner >> > at his house. It was the first time that I had ever eaten anything that was >> > not cooked by my mom. They served 'wilted lettuce'. Having grown up on >> fresh >> > lettuce from my backyard, wilted lettuce was the nastiest thing I had ever >> > tasted. They put the leaves in a hot skillet with some cooking oil - or >> maybe >> > grease back then, and just softened the lettuce until it was hot and >> wilted. >> > YUCK!! >> > I never at at his house again. >> > ew >> > >> > Re: Re: Ah Spring! >> > >> > Where are you EW that you can already have cabbage growing that big >> outside? >> > WoW! I'd probably waste some of it. But I love cabbage rolls. I like >> cabbage >> > soup too, like the old Weight Watchers one. Anyone have that recipe? Can >> > regular lettuce, head lettuce be cooked?? I have used it in salad, but it >> is >> > not my favorite green even for salad. mom used to put mayonnaise on it and >> > salt and eat it just as a wedge of lettuce and I sometimes think of that. >> > Maybe I'll make some tuna salad (with egg) and set it in a big few leaves >> of >> > lettuce. I just noticed 2 heads of lettuce in there as hubby gets them but I >> > like Spring Greens in a bag since I don't have any grown yet. >> > >> > I hate for it to waste but it doesn't have a lot of flavor. >> > >> > Carolyn Wilkerson >> > >> > Quote Link to comment Share on other sites More sharing options...
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