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How to Cook Like Your Grandmother
My Grandma Ruby was born in 1903. She taught me the old ways like making egg noodles and fluffy dumplings. She always baked her cornbread in a sizzling hot cast iron skillet for a crunchy dark golden crust. Her green beans cooked forever and were laden with onion and ham hocks. Chicken was fried in bacon grease after being simply dredged in seasoned flour. Pork chops browned next to apples and onions while potatoes fried on the next burner. The biscuits she made were a mile high and equally delicious under gravy or topped homemade jam. The dried apple fried pies she made are still a family favorite today.
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I loved the tuna puff. Basically a tuna salad mounded on half of a homemade yeasty bun, topped with cheese and baked. The lunchline lady always let me have the sandwich that had been made with the top half of the bun. Also, sandy sugar cookies. Five cents for a cookie bigger than my whole hand. I detested the white milk which was always too warm. It was in a completely square carton with a bit of tinfoil at one corner that you peeled back to open. In junior high my favorite was meatloaf with brown gravy mashed potatoes and English Peas. In high school Taco Doritos had been invented and I used to have a bag with a Dr. Pepper or a bag of Ozark BBQ potato chips. They were so thickly coated with spice your fingers were stained for the rest of the day.