One of America’s Favorites – Eggo Waffles

This is a fun history of Eggo waffles. I actually didn’t like them because I thought they tasted like cardboard. But I had family members who loved them. Heaven help the kid who ate Dad’s Eggo. Enjoy.

My Meals are on Wheels

Two Eggo toaster waffles with butter and syrup Two Eggo toaster waffles with butter and syrup

Eggo is a brand of frozen waffles in the United States, Canada and Mexico, which is owned by the Kellogg Company. Several varieties are available, including homestyle, miniature, blueberry, strawberry, vanilla bliss, brown sugar cinnamon, buttermilk, and chocolate chip.

Other than waffles, Eggo also produces a selection of pancakes, French toast, and egg and cheese breakfast sandwiches, of which varieties include ham or sausage.

By mid-June 2009, Eggo had a 73% share of the frozen waffle market in the United States.


Eggo waffles were invented in San Jose, California, by three brothers, Tony, Sam, and Frank Dorsa. In 1953, the Dorsa brothers introduced Eggo frozen waffles to supermarkets throughout the United States. Frozen waffles do not require a waffle iron to prepare.

When the Dorsas first introduced the product it was called “Froffles”, a portmanteau of frozen waffles. However people started referring…

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The butter process, according to me!

Have you ever thought about making your own butter. Check this out. All you need is a quart of whipping cream and a mixer. Enjoy.

The Tuesday Table

I have been making homemade butter from our farm fresh cream at least once a week for around five months now, so clearly this makes me an expert. OK, so maybe not an expert, but I definitely have made some observations that I wish someone would have pointed out to me when I started making butter.
You see, that prized cream will pass through many stages on its way to becoming glorious butter. Some of those stages make you swoon and others will make you cringe in horror. I have documented each of these stages for you and will provide my own running commentary on the process.

Stage 1: Selecting your cream. In my case, I am choosing to use farm fresh, home pasteurized heavy cream. In my experience, you must wait at overnight after pasteurizing your cream in order for it to turn into butter. The colder it is…

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The History of Ovaltine

I think some of us remember the decoder rings from Ovaltine. My mother would not buy it very often because other chocolate drinks were less expensive but I loved the malt. I didn’t know it was made from eggs. Enjoy

RecipeReminiscing

oveltine_10Ovaltine (Ovomaltine) is a brand of milk flavoring product made with malt extract (except in the blue packaging in the United States), sugar (except in Switzerland), and whey. Some flavors also have cocoa. Ovaltine, a registered trademark of Associated British Foods, is made by Wander AG, a subsidiary of Twinings which acquired the brand from Novartis in 2003, except in the United States and Australia, where Nestlé acquired the rights separately from Novartis later on.

History

Ovaltine was developed in Bern, Switzerland, where it is known by its original name, Ovomaltine (from ovum, Latin for “egg,” and malt, which were originally its main ingredients). Soon after its invention, the factory moved out to the village of Neuenegg, a few kilometres west of Berne, where it is still produced.

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Ovomaltine was exported to Britain in 1909; a misspelling of the name on the trademark registration application led to the…

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Medieval Monday – Perre

Peas was a staple in Medieval times. I thought you would like to see one of the dishes they would have eaten. It don’t look bad at all. Enjoy.

RecipeReminiscing



Medieval Monday_headingPerre_post

Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onions and parsley, and hew them small together, And cast them thereto; And take powder of Cinnamon and pepper and cast thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And then take Saffron and salt, a little quantity, and cast thereto; And take fair pieces of pandemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And serve it so forth.

From Harleian MS. 4016, Volume II

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Mexican Lasagna

Ingredients:

1 lb. ground beef

½ cup chopped onion

2 cans (8 oz.) tomato sauce

1 can (15 oz.) black beans, drained and rinsed

1 can (8.75 oz.) corn, undrained

1 can (4.5 oz.) chopped green chiles, undrained

6 flour tortillas (8 inch)

2 cups shredded Cheddar cheese (or Mexican blend)

2 tsp chili powder

1 tsp cumin

1 tsp minced garlic

½ tsp Oregano

½ tsp crushed red pepper*

*optional

  1. Brown the ground beef and onions in a large skillet over medium heat and then drain.
  2. Add tomato sauce, beans, corn, and green chiles. Mix well.
  3. Stir in all the spices except the red pepper, and bring to a boil.
  4. Lower the heat and let simmer about 5 minutes.
  5. Add the red pepper (optional).
  6. Preheat oven to 350.
  7. Spray a lasagna pan (11x9x2) with non-stick cooking spray.
  8. Spread a small amount of the meat mixture on bottom of pan, just enough to cover.
  9. Top with three tortillas, overlapping them as needed.
  10. Spread half of the remaining beef mixture over the tortillas, then cover with half of the cheese.
  11. Top with three remaining tortillas, overlapping as needed.
  12. Spread the last half of the beef mixture on top, then cover with the remainder of the cheese.
  13. Bake for 15 minutes.
  14. Let stand for 5 minutes.

Note: It’s important to drain the black beans but NOT drain the corn and chiles. The extra liquid from the corn and chiles will be absorbed by the tortillas during baking, leaving them soft like lasagna noodles. This is a quick, cheap and easy meal that is astonishingly delicious, if you love hot and spicy Mexican food like I do. If hot and spicy scares you, don’t use the crushed red pepper at all, and go light on the chili powder.

Blueberry Pecan Salad With Poppy Seed Dressing

Yummy salad that you will enjoy with home made dressing. Enjoy

Trkingmomoe's Blog

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Weather is starting to get warm and cool refreshing summer salads make their way into our meals.  This salad is great because it takes advantage of fresh produce that you can find at the farmer’s markets. This salad has amazing flavors that really awakens your palate and easy to make. It starts with mixed baby greens and blueberries. Then you add some toasted nuts that you have on hand. Next important flavor is onion. Thinly sliced sweet onion or fresh spring green onions gives it a touch of savory. Other mild vegetables like fresh peas or cauliflower can also be added to bulk up it up for a main coarse lunch. Now for the contrasting flavor crumble some cheese like gorgonzola, feta, blue cheese or other strong flavored cheese. The cheese really makes the salad pop. Finally dress it with your own poppy seed dressing.

Poppy Seed Dressing

This is a…

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Salmon Patty Cakes with Tarragon Sauce

Something fast and easy on the budget.

Trkingmomoe's Blog

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At the food bank, we are given a can a pink salmon a couple of times a year.  Pink salmon is not as expensive as red salmon in a can.  One 15 ounce can will make 6 or 7 hamburger size patties or cakes. This can make a really nice meal and the left overs can be reheated or eaten in a sandwich.  I made a tarragon white sauce to go with the patty cakes but they are good with other condiments or just a little lemon juice.

I froze some tarragon last winter in little plastic wrap packages.  I was given a nice bunch of it.  All fresh herbs can be frozen for later use.  I like to freeze mine in measured amounts which I place on a small piece of plastic wrap and fold into a small package. Then I put the packages into a plastic bag to…

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