re: What did your mom cook for dinner when you were young?

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I don't think my feet ever hit the ground in the pig pasture.

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We would've gotten in big trouble.. haha

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Round Steak

I have seen this listed plenty. N.LA thing?

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Cheap meat that makes a good gravy when cooked down with onions, etc.

We usually had "7 steak" cooked that way

We had boiked shrimp once a week.
Red beans and rice
Baked chicken
Fried fish
Taco salad
Ground meat Spaghetti
Deer roast
Pot fried (insert wildlife here)
Rice
Corn
Fish sticks
Mac and cheese
Tuna salad
Lots of shrimp dishes

Steak rice and gravy,fried chicken,meatloaf,spaghetti and meatballs,white beans,pork chops she mixed it up. Still the best red sauce I've eve eaten.

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Red beans and rice with pork chops White beans and rice with deer sausage Shrimp stew Gumbo Chicken stew Rice and gravy and roast Jambalaya Fried fish/ fried shrimp Stuffed bell peppers Crawfish bisque

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^This & a Pot of rice everyday.

I remember a lot of rice, meat, and gravy meals. Meatballs in brown gravy, brisket and gravy, beef and pork roast and gravy. Also, lots of rice dressing. Rice, onions, ground meat, and seasoning.

Not much else.

I do remember, damn near every meal had a pineapple salad. Leaf of lettuce, pineapple ring, cottage cheese, and a cherry on top.

My dad loves when I come home, it's the only time he get's to eat like he used to. Now my vegan lactose intolerant no-gluten sister moved back in and he gets screwed food-wise.

Our regulars:

Chicken & dumplings
Hamburger steaks in gravy
Stovetop lasagna
Breakfast for dinner was always a big thing.
Poached eggs for me.
Pork chops and gravy.
Scalloped ham and potatoes



Of course now when I come home my sister in law makes me grill because she can't stand how my family eats and uses me as an excuse to eat well.

Mom hated cooking. Dad was a marine. Somehow he got her to make creamed chipped beef on toast. He loved it
I'll never understand what we did to deserve that.

Now it's not that mom couldn't cook. She just hated doing it.
She could throw down for holidays when required. Made a helluva turkey and cornbread dressing.
It's just that the stress level in the house went though the roof when it was her turn to do holiday dinners

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Meatballs in brown gravy

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One of my favorites. Also called "Meatball Stew". This is an Evangeline Parish specialty dish that I don't see discussed much in other areas.

Meatballs are browned and a thick brown gravy is made with roux. The gravy is served over rice with usually cole slaw and potato salad on the side.

Here's a recipe:

The cooking process is simple, but patience is required in order to achieve the smooth consistency and mellow flavor that defines the dish.

Seasoning both the meatballs and the stew is necessary to build layers of flavor which give the dish continuity. Browning the meatballs is optional as it adds no real benefit to the dish.

Ingredients:

•1 lb. Ground beef
•1 lb. Ground pork
•2 Eggs
•2 med. Yellow onions (chopped)
•1 lg. Green bell pepper (chopped)
•4 cloves Garlic (chopped)
•2 pts. Dark roux (either home made or store bought)
•½ gal. Water or beef broth combo.
•1 bunch Green onions (chopped)
•1 bunch Parsley (chopped)
•All purpose seasoning to taste

Method:

In a mixing bowl, combine the beef, pork, eggs, all purpose seasoning, and ½ of the onions. Mix to combine and form into balls approximately 3ozs. each.

Place a large (9qt. or larger) heavy pot over high heat, add the water, cover, and bring to a boil.

Add the roux a tablespoon at a time to the boiling water. Be sure to stir each spoonful until it is completely dissolved. Vigorous stirring is not needed, simply a constant, smooth motion. It may be necessary to reduce the heat to avoid boiling over. Add roux until a thick dark sauce is achieved. The sauce should coat the back of a clean spoon well.

Once the desired consistency is achieved, reduce the heat to a simmer.

Add the onions, bell pepper, garlic, and all purpose seasoning stirring well to incorporate. Make sure to scrape the bottom to release any sticking that may occur.

Distribute the meatballs evenly through the liquid, but do not stir once they are added.

Allow to cook for 7-10 minutes, then carefully stir making sure there is no sticking.

Cook for 15-45 minutes longer keeping the pot partially covered.

Taste and adjust seasoning.

Note: The stew may take quite a bit of salt as the roux is quite bland. It is important to add any seasoning in small increments. Once too much seasoning is added, it can't be removed.

Add the green onions and parsley just prior to serving.

Serve over medium grain white rice.