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On My Grandmother's Ravioli, the very funny Mo Rocca learns to cook the treasured family recipes of grandparents in their kitchens across the country. Share YOUR best family recipes with us here and they may be featured on the show's homepage!
My Great Grandma, Lora Todd Maly, was from Tennessee. She and my Granma, Clair Reece Robbins, worked their magic together in the kitchen. Many mouth-watering (and calorie-free...I swear! recipes were taught to me from these special ladies. Grandma Maly's Chickin' n Dumplin's were the greatest, and her own mother's recipe. She taught me how to make this when I was about 16 years old. If only VHS tapes existed so I'd have that day to show my daughter! I can still hear her sweet, soothing voice giving me instruction as she and I made this wonderful dish together in her pristine clean, 1950's era kitchen that day in the mid 1980's! Grandma's dumplin's were actually more like noodles (she didn't like them puffy but to this day it's MY idea of what a dumplin' should be! Maybe a dumpLING is just different than a dumpLIN'? This go-to-very-comforting-food recipe is what's for dinner in this Tennesse-rooted gal who was taught by the masters of down-home cookin'! Y'all would have loved these ladies, and especially their cookin'!
The Recipe: Put ya a nice, big chicken in a pot of water and bring it to a heapin' boil, then turn the fire back and let it stew all day to make ya some stock. When it's fallin' off the bone, remove it and let it cool. Get ya some flour (not measured...just a bunch of flour and put it in a big ole bowl. Put a stick of room temp butter (REAL butter in it and mash it 'round with yer fingers until it feels like cornmeal. Add ya some salt n' pepper, and then slowly begin adding buttermilk until you make a dough. Flour yer surface and roll the dough out real thin! The thinner, the better! Cut yer dumplin's into squares and drop them into the broth that you've started a boilin' again. After they're all in, you de-bone yer chicken and add the meat. Turn the fire way down and simmer with a lid on it until it thickens into a nice, creamy broth. Ya eat this with mashed taters, and green beans that are cooked until all the vitamins are gone from them, but BOY are they good! Top it off with a nice, cold, tall glass of sweet tea. THAT'S how it's done!
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On the north coast of Ohio we cook kalua pork in the fashion of the old Hawaiians. We make an underground oven called an imu. We filll the imu with firewood and fire bricks. We place wet cornstalks on top of the hot bricks and the pork on top of the cornstalks. This will both smoke and steam the meats that slow cook for eight hours. The food is covered with more wet cornstalks, tarps and back fill with sand to keep the heat in the oven. We also cook turkey and chickens at the same time. We make lau lau in another imu, this is a combination of fish and salt pork wrapped in banana leaf and also cooked underground. Lomi lomi salmon in another dish served cold with diced salmon, tomato and onion seasoned with Hawaiian salt.We have many other sides fit for Kings, Queens and the many Gods of my home land. We would say to you, e komo mai. Please come join my Ohana for a fun luau in Ohio. It sounds like Oahu and we are the north coast of Ohio. Mahalo for your time. Mike Misseldine Aurora, Ohio
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On the north coast of Ohio we cook kalua pork in the fashion of the old Hawaiians. We make an underground oven called an imu. We filll the imu with firewood and fire bricks. We place wet cornstalks on top of the hot bricks and the pork on top of the cornstalks. This will both smoke and steam the meats that slow cook for eight hours. The food is covered with more wet cornstalks, tarps and back fill with sand to keep the heat in the oven. We also cook turkey and chickens at the same time. We make lau lau in another imu, this is a combination of fish and salt pork wrapped in banana leaf and also cooked underground. Lomi lomi salmon in another dish served cold with diced salmon, tomato and onion seasoned with Hawaiian salt.We have many other sides fit for Kings, Queens and the many Gods of my home land. We would say to you, e komo mai. Please come join my Ohana for a fun luau in Ohio. It sounds like Oahu and we are the north coast of Ohio. Mahalo for your time. Mike Misseldine Aurora, Ohio
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