Friday, November 19, 2010

What's gravy without potatoes?

The question that started me thinking about gravy was posed by my sister wondering how to make Mom's gravy and/or her meatloaf and well, pretty much anything that tasted like home. I have come to the conclusion that one of the reasons we can't replicate her recipes is that the foods we are using just don't have the same.... oomph. It might confound Mr. Shakespeare but in this day and age a rose by any other name (like the gorgeous blossoms most florists provide these days) does not smell as sweet.
The meats and produce that we have now are not always as flavorful as they were back when Mom (or grandmom for some readers!) was in her kitchen. Add to that the fact that Mom kept a crock of leftover bacon grease on the stove and used that in everything from frying burgers to seasoning green beans and well...
I guess our healthier ways these days mean we can't make dinner 'just the way Mom did'.
A fine example comes from:

I don't have the date of publication but it does begin by addressing the reader:

It's six o'clock! What shall we have for dinner? Whether you're a new bride, business girl, or an experienced homemaker...
So I'm guessing it's pre-women's lib days :)
And yes, they are a Dairy company so you might take that in mind - but also how could this recipe for mashed potatoes NOT make your taste buds drunk with flavor? Ah, for the good old days when we lived modestly but ate rich!(and had a life expectancy that made living long enough to retire at 65 an accomplishment!)

Fluffy Mashed Potatoes

For really fluffy mashed potatoes, cook  4 large or 6 medium peeled potatoes in boiling, salted water until soft. Drain potatoes and mash.
For each potato use 2 tablespoons Foremost fresh milk and 1 tablespoon butter. Heat milk and butter together. Add to mashed potatoes. Beat until light and fluffy. Place in a heated serving dish. Using Foremost LIGHT CREAM will make your mashed potatoes really light and fluffy.



  1. Mom always bought our milk directly from the farmer -- none of that pasteurized, skimmed nonsense in the stores for us. Dad would drive out to the farm twice a week after supper and bring home two glass gallon jars of milk. Then mom would let the milk "set" for 30 minutes so she could skim off all the cream (fat?) that rose to the top. She'd freeze that and use it in homemade ice cream later. Mom's cooking wasn't good for our arteries, but it was the original comfort food. And as I recall, almost no one in the family was considered overweight in those days. Probably because outside of three meals a day and a snack of popcorn now and then, we didn't have access to a bunch of junk food or fast food. No sodas. Rarely any candy or dessert. Heck, even our doughnuts were day-old, frozen rocks of dough...not too conducive to over-eating.

  2. LOL _ I remember that milk! We got it too when we moved to Enid. You know I think about the people we thought of as heavy or even 'fat' when we were kids - they would be considered average now. Maybe that was because the food we had then satisfied us. I don't recall snacking much, either. Been looking at old pictures of family and see lots of people sitting around with coffee but not food - now when we get together we ALWAYS have loads of food.


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