There are precious few things that can take one right back to my childhood like food can. And when looking back on some of our childhood faves, you either crave it like its no tomorrow or laugh in hysterics at what was considered haute cuisine.
So when a group of us food bloggers got together regaling stories of what mom used to make, a few of us got a little misty eyed, a few laughed with disdain, but all of us cherished the memories of our childhood faves.
My mom was given this recipe from my dad’s mother, Grandma Frieda, in an attempt to help this young bride satisfy my dad’s love of his German mother’s cooking. I mean the guy likes head cheese. Really dad?
When we had our nightly ritual of dad telling my sister Shoobie and I to “clean our plate,” this was one dish that we never had to hear him utter the phrase. Now when mom cooked liver? Different story. That went from the mouth, into the napkin and conveniently onto the floor for our dog Posey to subtly snarf up.
There’s only one way to serve my mom’s Weinerschnitzel. Not with rice, not with a salad or other veggie. Nope, the only way is with boxed Pasta Roni Angel Hair Pasta with Herbs and jarred—not canned—sweet and sour red cabbage (I’m partial to Aunt Nellie’s, my mom swears by Steinfelds.)
And don’t forget the lemon wedges to spritz on top of the pork chop. Thank you, I’ll have another.
- With a meat tenderizer or bottom of a heavy pan, pound out pork chops to 1/4 inch thickness. One at a time, dredge chops in flour. In a shallow dish, whisk eggs with milk, salt and pepper. Coat chops in egg mixture, then in bread crumbs, shaking off excess. Heat 2 T of oil in a heavy skillet over medium heat. Fry chops in batches until golden brown and crispy, about 5 minutes on each side. Serve with lemon wedges, noodles and sweet and sour cabbage.
And now, presenting Family Food Flashback—coined by the talented linguist Dara of Cookin’ Canuck .
photo > Food Finery
From Food Finery: Presenting Tiffany’s recipe for Mom’s Hominy (plus a bonus cheesecake. we think?)
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