I haven’t had a flank steak that was stuffed since I was twenty. Now it’s very expensive!!!! But that dish is delicious. I slap miss what mother called Gaulish. I still love it . Finally I make wonderful liver and onions. Plus I make chocolate bread pudding with milk on top.mother and grandpa taught me that.I miss all those meals! There’s many more. I’m 73 and lived thru many years. Thankyou for the memories!
I love liver, tongue, gizzard, nearly all meat cut that I've tried. Nothing better than liver and onions when your fridge and cabinets were empty for days.
I do love canned ham, as is. Awesome sliced thinly for sandwiches, or cut small for a macaroni salad, or a potato salad. Definitely both tasty and surely handy.😊❤
We ate Liver & Onions, Kidney Ragout, Heart and other organ meats because they were easily available. I still love them to this day. I often use Chicken Livers and make creamy sauce over spuds. Barley was used quite often as well. We made our own sausages and luncheon meats growing up. Baked lots of bread, made soups and stews and the occasional Yeast dough flat pan Prune or Onion cake. ❤
I love SOS. I use packs of Budding beef instead of the salty beef in jars. If you are in the U.S. you can find it easily and it’s not salty at all. Plus, it’s cheaper.
I buy other brands at bargain stores, same presentation, half the cost of Spam. Marked down meat in grocery stores, can also be made to stretch a long way. Or a reduced rotisserie chicken, after so many hours. Makes several days of sandwiches for the family, saving all the bones, to make a tasty soup adding any vegetables, or noodles. I simmer those bones on low for a good long while, before adding any ingredients. Works with a little rice as well, and any herbs. Or frozen spinach, and a washed diced potato, including the skin, onion, garlic. Whatever you have.😊❤
Definitely worth getting thrifty ideas for doing more with less, as the groceries are ever increasing in price, and money needs to get stretched further with limited resources. 😊❤
A homemaker was a Profession back then and now!!
I haven’t had a flank steak that was stuffed since I was twenty. Now it’s very expensive!!!! But that dish is delicious. I slap miss what mother called Gaulish. I still love it . Finally I make wonderful liver and onions. Plus I make chocolate bread pudding with milk on top.mother and grandpa taught me that.I miss all those meals! There’s many more. I’m 73 and lived thru many years. Thankyou for the memories!
I’m 61 and have despised liver - and kidney - all my life. That is NOT going to change. Used to love a pressed ox tongue sandwich though.
I love liver, tongue, gizzard, nearly all meat cut that I've tried. Nothing better than liver and onions when your fridge and cabinets were empty for days.
Love tongue another one that wasn’t expensive now like all the beef way too expensive.
You have to soak them in buttermilk or salt water. Kidney takes several soaking
I do love canned ham, as is. Awesome sliced thinly for sandwiches, or cut small for a macaroni salad, or a potato salad. Definitely both tasty and surely handy.😊❤
It came from the garden in our backyard!
Please share these kinds of videos, it will help struggling families and individuals, many younger folks have no idea how to cook from scratch. 😊❤
I grew up in the Air Force and close to the end of every month we would eat SOS, but ours was made with hamburger
Mashed potato cakes with onions are my favorite thing. I make them almost every week, topped with King Syrup.
We ate Liver & Onions, Kidney Ragout, Heart and other organ meats because they were easily available. I still love them to this day. I often use Chicken Livers and make creamy sauce over spuds. Barley was used quite often as well. We made our own sausages and luncheon meats growing up. Baked lots of bread, made soups and stews and the occasional Yeast dough flat pan Prune or Onion cake. ❤
Growing up we had stuffed flank steak often. Thought I’d like some now well at $17.99 a pound that flank steak stayed in the store.
The french dressing + onion soup mix + jellied cranberries tasted good. It made a glaze for meat!
I do like chipped beef gravy on toast. (SOS) I have to rinse the meat slightly because it is very salty.
I love SOS. I use packs of Budding beef instead of the salty beef in jars. If you are in the U.S. you can find it easily and it’s not salty at all. Plus, it’s cheaper.
Thanks for info@@hestermaria2575
Still eat Spam, only meat I can still afford once a month.
I buy other brands at bargain stores, same presentation, half the cost of Spam.
Marked down meat in grocery stores, can also be made to stretch a long way. Or a reduced rotisserie chicken, after so many hours. Makes several days of sandwiches for the family, saving all the bones, to make a tasty soup adding any vegetables, or noodles. I simmer those bones on low for a good long while, before adding any ingredients.
Works with a little rice as well, and any herbs. Or frozen spinach, and a washed diced potato, including the skin, onion, garlic. Whatever you have.😊❤
Pretty sure lots more people are watching your vids, since current gov't has landed us all in the same situation.
🎯
A huge amount, billions of tons, of US food was shipped over to the UK, and areas where our military needed food
He mispronounced margarine drives me up the wall! LOL
Egg Plant picks up the flavor of what u put it in with and seems like u r eating meat!!
Jumped from the 1930s to the 1970s
Time travel, with the wonderful internet.😊❤
Fish Fa-lays not “fil-let’s.
This commentator is ALWAYS misprouncing words aggi!
21:38 nope I just can't.
Y'all are just speed-running the heat death of the word "glazing"
Not worth the eye strain.
Definitely worth getting thrifty ideas for doing more with less, as the groceries are ever increasing in price, and money needs to get stretched further with limited resources. 😊❤
No no no
💯