Super with a cup of tea or coffee…..
Mildred Fielding…. aka Mimi referencing Lemon Bread
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project mimi
live willing to try new things
What made the lemon bread even better was the addition of fresh made whipped cream with a hint of dried ginger… a little something Daniel brought to the dish. It was so amazingly good that before you knew it, we all had our fingers in the whipped cream bowl.
Great fun was breaking off chunks of the bread and dipping in the whipped cream. Of course, I would recommend doing so AFTER dinner – we however couldn’t wait!
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Lemon Bread
Super with a cup of tea or coffee
1 cup sugar
1/2 cup shortening
2 eggs
1/2 cup milk
1 1/2 cups flour
salt
1 teaspoon baking powder
Mix together and put in long pan. 350 degrees for 40 minutes. Squeeze the juice of 1 lemon in a cup, add 1/2 cup sugar and let stand till bread is done. As soon as bread comes from oven spread mixture on top of bread with a spoon or brush and leave in pan to cool. (use all the mixture, just keep putting it on. It soaks down thru the load. Awful good). Pan size: 13” long, 4 1/2” wide, 2 1/2” deep.
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SW’s view of the table…..
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The best part of the Tomatoes Provencal? The fact that one of them came from Patrick C.’s Dad’s garden. Tomatoes and Dad’s gardens… That is a big memory for me as well. My Dad grows THE best tomatoes bar none. And honestly, there is nothing better (right KC?).
I also love the fact that Patrick C. refers to his grandmother as Mamaw….. so southern and sweet.
As for the lamb shanks… I cooked them in a slow cooker on low for 8 hours. I had the meat butchered Osso bucco style. I also dredged the lamb in flour, salt and pepper and browned in olive oil a bit before putting into the slow cooker. Overall, I was pleased, but think next time, I may cut back a bit on some of the liquid. The “boys” seemed to like them. Lastly, a puzzlement as to why they are called “greek style”…. as it seemed they had very little of the ingredients I associate with Greek food. I guess in the 40’s and 50’s a dash of oregano made it Greek. No matter… it was yummy just the same.
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Baked Lamb Shanks Greek Style
6 lamb shanks
Salt, pepper, garlic, oregano
1 package carrots cut up
3-4 large green peppers sliced
6-8 scallions with greens chopped
2 large bermuda onions sliced on length
1-2 lbs fresh green beans
1 large can stewed tomatoes
1 large can tomato puree or tomato sauce
Season lamb shanks well with salt, pepper, garlic and oregano and place in turkey roasting pan. Place carrots, peppers and green beans in pan around the shanks. Plance onions and scallion on top of lamb shanks. Add stewed tomatoes and puree or sauce. Cover pan and bake 325 degrees F oven for 1 hour. Reduce to 300 degrees and cook 3 more hours. Check occasionally. If juice evaporates, add a small amount of water.
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A toast to Mimi… What an inspiration and what a great way to share her with my friends and family.
What was really special was the dinner conversation as everyone related their families food traditions. Coming together over food, wine and traditions…. What a nice mid week break. Looking forward to the coming weeks where we will continue to tackle Mimi recipes and a few others from the extended families represented at our table.
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The ”2 inches of vanilla” threw us until we called for back up. DUH! Its a bean! Anyway, after a call to Shirley we were back on track. And while we won’t peak on the Kahlua for another 3 weeks… the initial tasting was pretty good. I think Mimi has moonshining in her background….
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Kahlua…. I even make BOOZE!
Mildred Fielding…. aka Mimi
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A classic pose from PD
Kahlua
3 1/4 cups sugar
1 pint water
2 inches Vanilla Bean
4 Tablespoon instant coffee (Taster’s Choice is good)
1/4 cup boiling water
1/5 Vodka (100%)
Dissolve sugar in 1 pint water with Vanilla bean. Boil slowly for 30 minutes. Dissolve coffee in boiling water, blend with Vodka. Then add sugar water slowly. Now remove bean. Let set about 1 month. Put it back in same Vodka bottle plus about 3/4 of another bottle.
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project mimi 