Mo
If you want to erase or remove this post, please do so.
This is probably the last place to post this but it is , IMHO, great!
Yesterday we had..."A New England Boiled Dinnah!"
Today the leftovers reincarnated in a "Red Flannel Hash!"
The dinnah began as;
Boiled Ham, boiled carrots as thick as your wrist. Boiled potatoes, boiled rutabagas, milder then the Turnip and with more veggie. Boiled onions, and a a boiled cabbage. Boiled sweet beets.
Now
tonight we had "Red Flannel Hash." To prepare this you need to place what is left of the Dinnah into a black Iron frying pan. Heat slowly over a moderate flame until the hash is quite hot.
Serve Hot, S&P Use a black corn pepper shaker & Sea salt. Apple cider vinegar brings out the taste.
If you have nevah had this your in for a swell dinnah.
Now this is Food Poetry. What can I say?
lw
If you want to erase or remove this post, please do so.
This is probably the last place to post this but it is , IMHO, great!
Yesterday we had..."A New England Boiled Dinnah!"
Today the leftovers reincarnated in a "Red Flannel Hash!"
The dinnah began as;
Boiled Ham, boiled carrots as thick as your wrist. Boiled potatoes, boiled rutabagas, milder then the Turnip and with more veggie. Boiled onions, and a a boiled cabbage. Boiled sweet beets.
Now
tonight we had "Red Flannel Hash." To prepare this you need to place what is left of the Dinnah into a black Iron frying pan. Heat slowly over a moderate flame until the hash is quite hot.
Serve Hot, S&P Use a black corn pepper shaker & Sea salt. Apple cider vinegar brings out the taste.
If you have nevah had this your in for a swell dinnah.
Now this is Food Poetry. What can I say?
lw