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.

Ambrosia anyone?

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.

FoodieCrush Magazine Weinerschnitzelphoto >foodiecrush

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.

  • 6 thin-cut pork chops with the bone (the best part)
  • ½ C flour
  • 2 eggs
  • ⅛ C milk
  • 2 cups bread crumbs
  • salt and pepper
  • ⅛ cup oil for frying
  • 1 lemon
  1. With a meat tenderizer or bottom of a heavy pan, pound out pork chops to ¼ 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.
Nutrition Information
Serving size: Serves 4

And now, presenting Family Food Flashback—coined by the talented linguist Dara of Cookin’ Canuck .

FoodieCrush Barbara Bakes Homemade Utah Sconesphoto > Barbara Bakes
Presenting Barbara’s mom’s recipe for Homemade Pancake Syrup with Utah Scones

FoodieCrush Magazine The Vintage Mixer Souther Cheese Gritsphoto > The Vintage Mixer
From The Vintage Mixer: Presenting Becky’s mom’s recipe for Garlic Southern Cheese Grits

FoodieCrush Food Finery photo > Food Finery
From Food Finery: Presenting Tiffany’s recipe for Mom’s Hominy (plus a bonus cheesecake. we think?)

FoodieCrush Magazine Everyday Southwest Corn Frittersphoto > Everyday Southwest
From Everyday Southwest: Presenting Donna & Sandy’s mom’s Corn Fritters with Maple Syrup

FoodieCrush Magazine Cookin Canuck Chicken Curryphoto > Cookin’ Canuck
From Cookin’ Canuck: Presenting Dara’s recipe for Mum’s Chicken Curry

FoodieCrush Taste and Tell Chile Rellenophoto > Taste and Tell
From Taste and Tell: Presenting Deborah’s mom’s Chile Relleno

FoodieCrush Katherine Martinelli Meatballsphoto > Katherine Martinelli
From Katherine Martinelli: Presenting Katherine’s dad’s Polpettes or Meat Balls

We’re ramping up for debut issue of FoodieCrush magazine. When will November 15 get here already? If you’re interested in advertising and partnership opportunities, contact me at heidi at foodiecrush dot com.

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