Cookie ( cookiecoogan@yahoo.com
) -- Ithaca, NY
1/17/03 -- 10:07:38 AM
My mother used to make boiled dinnuh with smoked pork
shoulder instead of corned beef. My grandmother made it that way, too.
The only time we had it with corned beef was at my aunt's house. I
prefer the pork one.
Speaking of "aunt": there's another word that we said
different from the folks here in exile. We pronounced it "ahnt"
and it did not sound like the name of the insect "ant."
Yessuh, good ol' red flannel hash! My mother used to put the stuff
through the meat grinder, too, so the hash was uniformly fine rather
than chunky. Wayne is right: esentially chop up the remains of boiled
dinner with some cooked beets, mix it together with some of the liquid
from the pot, and fry.
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Kathy Berry ( kathleenberry@webtv.net
) -- Portland, ME
1/16/03 -- 07:55:50 PM
As I sit here in frigid Cumberland County, in what must
be the coldest wintah evah!...i am still grateful that i live in the
great state of Maine where I can eat Amato's Italians every day, and
look out at the Peaks Island ferry and know that I can wear jeans to the
Mall and say hi to the person in the tollbooth.....come on back home
everyone!!!
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Carolyn Spicer ( Mainelyspicers@aol.com
) -- Lake Wales, FL
1/16/03 -- 06:50:03 PM
To Wayne: Have you a copy of Cooking Down East, Favorite
Maine Recipes by Marjorie Standish? It was published by Kennebec
Journal. My copy was published in 1968 and now has molassass drips and
blueberry stains to make it better. I believe there are newer editions
and she has other Maine cookbooks ( a seafood one!)
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Wayne St. Clair ( wane9779@hotmail.com
) -- Roanoke, VA
1/16/03 -- 12:01:04 PM
Hmmmm....must be slipping...reread
my discription of a new england boiled dinner & left out 2 of
the most important ingredients...cabbage & turnips (which I
would have left out anyway...I don't like turnips)anywho...its good.
P.S. to Steve White, how's your book coming?
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Arch ( aarcher916@aol.com
) -- Joshua, TX
1/15/03 -- 08:33:54 PM
The Aroostook County version of
red flannel hash is finely chopped russet taters that you had left
over from the last time you BAKED an oven full and leftover buttered
beets or regular boiled beets chopped with the best taters in the
world.
Peace
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Myrtle McBreairty Williams ( richardwilliams01@earthlink.net
-- New Milford, CT
1/15/03 -- 08:13:31 PM
I was born and raised in Allagash Maine. Moved to
CT after highschool in 1968 to find employment. Nothing for a gal
to do in the Allagash!! I guess at this point in my life I miss
the quiet-laidback way of life the most. Hope to move back to
Maine someday, probably not all the way to Allagash, like to try South
to Mid state.
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Carol ( gofast@wiktel.com )
-- Thief River Falls, MN
1/15/03 -- 03:07:43 PM
I've been checking into to see
what's going on with the other Exiles; it's good to get caught up.
It's been pretty cold here in MN. The locals think they're the
only ones who've ever seen cold weather. Ever had to let your
truck warm up for an hour in the driveway before you'd set foot in
it? The "locals" look at me funny when I say words
like "doohyahd," "batt'ry," "ayuh."
I guess that's fair, 'cause I look at them funny when they say
"hot dish (a casserole)," "can you borrow me a
quarter?" and "tornados don't usually touch down here
(?!?!?!?)." Give me a hurricane any day over a tornado!
Got some lobster for the holidays! Yummmmmm. Made the
whole house smell like the shore! We've been here too long
already (1 year 7 months 2 weeks) and are ready to move back Home.
MN is where we live, but ME is our home!
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Harry Burnham ( hburnha1@maine.rr.com
) -- Portland, ME
1/15/03 -- 06:52:37 AM
Hi, sorry about having to make a correction, on my
message, but it is important. Moxie is made only in Georgia, and
they send the main ingredient out to stores, who then, mix it with
water. Shaw's dillutes it too much, but other places do not, hence
the difference. I'll check to see where you buy it in the Portland area,
as I was given a bottle by my brother and it is the same as it should
be, as the old Moxie we got used to. Try places near you.
Maybe yours mixes it properly. OK, go ahead, throw a snowball at
me, but use the snow in my backyard, so my cat, Panda, can go out...
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Terri ( Yankeeexile@aol.com
) -- Williamsburg, VA
1/14/03 -- 06:56:04 PM
Are there any Mainers in and around Wmsbg?
It would be nice to hear from someone in the area. We are expecting snow
Friday. Its a riot to see how people down here react over a dusting, a
1/2 inch will shut the schools down. I was in Falmouth Maine after the
Xmas snow it was wonderful, truly miss it. I grew up in Maine and now I
can't wait to return.
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Ellen ( flsquirrel@cfl.rr.com
) -- Port Orange, FL
1/14/03 -- 02:04:19 PM
We had many boiled dinners as a kid but I had never had
red flannel hash. Thanks so much for mentioning it, I will certainly try
it (sounds wonderfull!)
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Wayne St. Clair ( wane9779@hotmail.com
) -- Roanoke, VA
1/14/03 -- 11:01:07 AM
Amen to Anne's list...I say AMEN!!! To Ellen's
question...Corned beef hash of any stripe is traditionally made from the
remains of a new england boiled dinner...if you use beets (by the way
leave 1 inch of the stems & they for some reason won't bleed) in the
boiled dinner & then make hash it becomes red flannel hash. As a
rule a new england boiled dinner consists of corned beef, onions,
potatoes, carrots &/or parsnips as well as beets if you like.
I usually make a boiled dinner once or twice a year SO if I want corned
beef hash any other time I buy a can of corned beef, crumble it up, work
in minced onion & grated potato...seems to work pretty good. Found 1
cookbook at a used bookstore called "Maine Ingredients" from
(I believe) the Portland Rotery or Jaycee's...its interesting but mostly
"restuarant style" food & I've cooked enough of that to
last a lifetime...I want more homestyle stuff. The libiary had the L.L.
Bean New New England Cookbook but somebody stole it.
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Maravene ( J131934@aol.com ) --
Sarasota, FL
1/14/03 -- 10:27:44 AM
To Ellen: A "boiled" dinner usually had enough
potatoes and carrots (and usually planned on) for another meal. Finely
chop potatoes, carrots, onion and a drained can of beets. Fry in
pan just as you would any home fries. Of course years ago we used salt
pork drippings to fry in. Still do once in awhile. Very good by itself
or with the cold left over meat. In our house it is usually ham. My
mother used a meat grinder and ground all ingredients (meat also) and
made hash that way. Anyway, red flannel hash is very good. Serve
cold tomato relish as a condiment. I have even converted friends
from Ohio!!
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Steve White ( maineiac@bellsouth.net
) -- Dallas, NC
1/14/03 -- 09:05:14 AM
This is to Terri in Shelby, NC.
Wow! The population of Mainers close to us here in Dallas, North
Carolina is growing. Our ex-mailman (retired) is from Boothbay Hahba- he
lives around the corner. His brother and family live only a mile or so
away from here. And now another family (yours) in Shelby. That's only a
hop skip and a puddle jump from Dallas. We should all get together and
have 'We miss Maine parties'! Seriously though, email me if you'd like
to get together with my wife and I and hear a 'normal' accent for a
change.
To all the rest of you exilers, I haven't posted in a while, but I hope
you're having a great '03 so far.
Wayne, I hope your knee doesn't keep you down for too long.
Have a wicked good New Year everyone!
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L. R. -- Carrollton, TX
1/14/03 -- 07:57:37 AM
From Lisbon and fortunately get back quite often to see
family. Hope to get back permantely soon.
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Leslie Stllwell ( tozhud@aol.com
) -- Ft. Lauderdale, FL
1/13/03 -- 05:58:35 PM
Unfortunatly I wasn't actually born in Maine but raised
all my life in Kennebunkport, when I see a Maine License plate I go
crazy and wave like mad, but I only hae a tiny bumper sticker that says
Loose as a Moose-Kennebunkport. I would love to see a bumper sticker
that says "Ayuh- I'm from theyah!with a map of Maine. Or Wicked
good in Maine.
Ileft Maine to travel the world on Private yachts as a yachtie, but my
heart remains in Maine.
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Ellen ( flsquirrel@cfl.rr.com
) -- Port Orange, FL
1/13/03 -- 05:32:47 PM
To Maravene, What is "red flannel" hash?
Sounds very interesting!
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Cookie ( cookiecoogan@yahoo.com
) -- Ithaca, NY
1/13/03 -- 12:45:33 PM
Howdy, Mainuhs. I also appreciated that memory of Uncle
Henry's!
Didn't make it home for the holidays, but my father brought me some
Moxie, my grandmother sent needhams and molasses cookies, and I made
other things I missed like whoopie pies and tourtiere pie.
If you want a good chuckle, check out Tim Sample's column in the January
2003 DOWNEAST. It's called "Looking Ahead: 25 bold predictions
about life in the Pine Tree State ten years from now by Maine's
best-known swami, Tim Sample". I think I like # 19 best: "The
'Bosley Bill,' named for television actor Tom Bosley, becomes law. Under
the new law, before an actor is allowed to adopt a Maine accent in a
production filmed here, that actor must first successfully spend a
minimum of one hour 'passing as a local' at a Maine Film Board-
apprioved site such as the Boothbay Region Fisherman's Co-op."
The entire magazine is dedicated to imagining what Maine might be like
in ten years, but Sample, as always, was wicked amusin'.
Thought you might like to know.
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Jamie Wright ( jamiewright2914@juno.com
) -- McChord AFB, WA
1/13/03 -- 12:40:21 PM
Born and raised in Calais. Joined the AF in 94
been to TX,ND, and now WA. Have 6 months left and would love to
come home. Miss the Bangor coffee-pot sandwiches, Millers Buffet.
I love explaining to people how you rake berries. Any exiles in WA
state send me a message. The wife,who is an exile also, makes a
mean Whoopie Pie.
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