Here's a photo from what looks to be Thanksgiving. I'm the one about to drink the scary looking punch. As you can see the photo was taken back before Red Dye #2 food recalls. My Dad is standing at the other end of the table, wearing glasses. We are having dinner with our neighbors who lived across the street from us.
I think it's Thanksgiving because there's a turkey down at the other end of the table. With the exception of Thanksgiving, when we sat in the dining room for dinner, we usually had lamb, ham, or roast beef. Other clues...the little gravy tureen in the foreground, which sits next to a dish of cranberry sauce which is shaped like a can (my favorite since I'm not a big meat eater). There's also a centerpiece which includes a large plate of nuts with nutcrackers, something we only had on Thanksgiving.
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| Dinner was always in the dining room whenever we had company |
Don't be fooled by the unappetizing appearance of the casseroles. My mother was a wonderful cook who loved to entertain. Here's one of her favorite casserole recipes, originally from James Beard. Be sure to add water chestnuts.
Mushroom Barley Casserole
- 1 1/2 C pearl barley
- 3/4 C butter
- 1/2 # firm mushrooms
- 2 medium onions chopped fine
- 3 C chicken stock
Melt 4 T butten in a skillet and saute mushrooms for 4 minutes. Remove and set aside. Melt remaining butter and saute onions till soft and wilted. Add barley and stir over medium heat until barley is beautiful brown (this is important..improves flavor and texture).
Return mushrooms to pan and mix well with barley. Place in 2 quart casserole and add 1 1/2 C chicken stock. Cover and cook at 350 degrees for 30 minutes - add rest of chicken stock and cook another 30 minutes. Add 1/4 cup sliced celery or water chestnuts, 1/2 cup slivered almonds (without skins) and serve.
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| Saute the barley until it turns a beautiful brown for improved flavor and texture |
Notes: To use less butter, saute mushrooms in 4 T of butter and saute onions in 2 T olive oil.
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