[Sca-cooks] Salisbury Steak

[Dianne & Greg Stucki]

----- Original Message ----- 
From: <lilinah at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Saturday, August 28, 2004 8:56 PM
Subject: Re: [Sca-cooks] Salisbury Steak


> Laurensa wrote:
> >I make the gravy separately, and add it as I serve the meat. The mustard
and
> >butter sauce sounds yummy to me, and DH would love it, but not so sure
about
> >the kids...
>
> Sheesh! Back in the dark ages, when TVs only came in black-and-white,
> i was a wee tyke and mostly ran around inside in my underwear (there
> are photos), and i'd pull a chair up the kitchen cabinets and climb
> onto the counter then stand up (foolish, fearless tyke that i was),
> and open the upper cabinets and get out the mustard. Then i'd get a
> spoon out of the drawer, open the bottle and start eating.
>
> Of course, back in those dark ages, we only had that tasteless yellow
> stuff. I was ecstatic when Grey Poupon Dijon showed up in the Chicago
> area in, uh, early 60s?
>
> My daughter teases me because i have so many different kinds of
> mustard in my fridge - Cajun that's red, cranberry that's almost
> purple, mustard with chopped salted Moroccan lemons and garlic, and a
> lovely green wasabi-jalapeno mustard...

Sounds like you might be related to my DH! I keep trying to tell him he
needs to play with us, if only for the feast! I have him hooked on Savory
Toasted Cheese, but that was a doddle, since he loves Brie cheese.

I'm going to have to try pear mustard. It sounds wonderful.

Laurensa