You Eat That?!?

Since 2003 we’ve been collecting recipes . . . well, they’re not exactly recipes. We like to call them non-recipe recipes. These are the throw-together foods you eat, impromptu stuff that isn’t written down in a recipe book. It could be something a relative taught you to eat, like putting sugar or salt on sliced tomatoes. It could be something you tried once and liked, so you continue to do it, like putting cottage cheese on spaghetti, or butter on crackers. Sometimes these concoctions cause people to say, “You eat that?!?” Like putting tabasco sauce on oatmeal. Okay, I made that one up, but you get the idea.

We’ve gotten quite a collection of these non-recipe recipes over the past few years. Alice, our museum assistant has been typing them up so we can put them in a book. Before we get to the point of book layout, we thought we’d put out another call via the newsfeed for “You Eat That?!?” submissions. So, then, kind reader, this is where you come in. What’s your favorite throw-together concoction?

Here’s what we need to know:

The ingredients in your throw-together food.

How do you prepare it?

Is there a name for your concoction? If so, what is it?

What is the history behind your throw-together food? Did some teach you this? If so, who? If you invented it, how did you come to do so?

Your name (first name and initial of last name will do), your address (city, state, country are fine), and your email address or phone number, so we can contact you if necessary.

You can email us at contactstaff (at) morrisoncountyhistory (dot) org with the above information, or download and fill out the “You Eat That?!?” form from our website and mail it in.

2 Replies to “You Eat That?!?”

  1. I may already have submitted this some years ago but just in case:

    My mother dipped pork liver in flour and fried it in lard.
    The pan was set on the table and as we ate the liver we could dip her homemade bread in the drippings in the pan and put Staley’s syrup on the bread. Umm good! And we managed to get the liver down.

  2. What a wonderful story, Lorraine! This is exactly the sort of thing we’re looking for for “You Eat That?!?” When I was a kid, my mother used to cook liver in onions, which, for some odd reason, I liked at the time. I’m not so keen on liver now, though.

    I have to tell you, you have submitted the first official comment on Skimming the Cream. I think that deserves a balloon drop, so just imagine an auditorium with confetti, streamers and balloons dropping from the ceiling. Thanks!

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