Bean Lunch Pancakes
These pancakes are good as a side dish with meat or as a main dish for a light meal with salad.
So much of our lives literally revolves around the kitchen. We eat all our meals together there, sharing the day’s challenges and successes. It served as the school room and the family room for playing games. Plans for the day and the future are discussed and solidified over food and drink. The bills get paid, records are kept and taxes figured there. Seeds are spread on the table while planning the garden and jars are sorted and filled there at harvest time. Quilts and clothes get cut and sewn on that table. Neighbors and friends are always welcome to share a cup of coffee and baked goods of the day. Wonderful memories reside in the kitchen while delightful new, little people come to add their chapters.
These pancakes are good as a side dish with meat or as a main dish for a light meal with salad.
Sheila shared her grandmother’s recipe for a German Pancake. I love that it gives the ingredient measurements by pan size. I had never thought about making one big pancake and cutting it like a pie to serve but what a FUN variation. Although the blender was invented in 1922 not everyone in 1930 owned one. I suspect many a homemaker used a handmixer.
This is a great sauce to use with ground venison patties or meatloaf.
This recipe was used in the late spring and early summer. It was either an excuse for or an added bonus of taking a walk in the woods.
Frozen peas are often chosen over canned peas for their flavor and texture. This recipe transforms those less desirable traits into a novel ‘loaf’.
An interesting twist that includes multiple ingredients making it a nutritionally complete meal.
Pears have long been considered the aristocrat of fruits. Monarchs grew them in secluded gardens. The names of some of the leading varieties, “Beurre D’Anjou” and “Doyenne Du Comice”, suggest their royal origin. Only of recent years and in the rich orchard lands of the Pacific Coast have they been produced commercially in quantities to permit their being a regular partof the family diet. Because of their mildness and sugar-sweetness they can be eaten freely both by children and adults. They contain Vitamins A, B, and C and such minerals as calcium, phosphorous, iron and copper. Unless you plan to eat them immediately, pears should be purchased when slightly under-ripe. They will ripen to perfection at ordinary living room temperature.
This Pear Custard Pudding Recipe from the Great Depression works quite well with canned pears.
Sometimes, a single ingredient can make a dish an exciting variation when the palate is exhausted.
You don’t need a bunch of fancy ingredients to make ordinary food festive.
While categorized under vegetables, this dish was served fairly often with a slice of toast as the complete meal.
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