Well, I had to go and check on Bertie the Bunyip, and it was Channel 3 he was on! Philadelphia had an -abundance- of talented performers, even (or maybe especially) in the children’s programming area. I do remember watching many of them at my grandparents in Wilmington DE.

I did have my Egg Beaters for breakfast this morning – scrambled up with some spinach, onion and a bit of feta cheese. I also made pancakes, so had my Sunday breakfast on Monday (for the holiday) [:)]

Hello All,
Adjudicator, your photo brought back such rich memories of Sunday breakfasts with my Mom and Pop, and brothers.
Dried beef definitely, but not as much as on your photo. We had more gravy than chipped beef. My Poppa loved
it, and I do know simply because he did,…and it tastes good[:D]
Take Care,
Fieldthistle

Ruby,
you left out happy the clown[;)]

quote:

Originally posted by annpeeples

Still eat creamed chipped beef to this day.I have fond memories of Mom serving it for dinner when our budget was tight.By the way, besides a good home made version, Stouffers still has a decent frozen chipped beef….[:)]

I always thought is was good, as long as it was made from dried beef, vs. ground beef, aka USMC.

quote:

Originally posted by tarragon

RubyRose, you must be from the Philadelphia area! It wasn’t the reference to scrapple that caught my eye but the kids watching Bertie the Bunyip … on WCAU, Channel 10, right? [:D]

Although I don’t remember if it was channel 10, we only got channels 3, 6 and 10 so it was one of the three. Yes, I grew up in the land of Bertie the Bunyip, Chief Halftown and Sally Starr.

Still eat creamed chipped beef to this day.I have fond memories of Mom serving it for dinner when our budget was tight.By the way, besides a good home made version, Stouffers still has a decent frozen chipped beef….[:)]

Thanks RubyRose

Go here:

http://www.jalanjalan.com/ericbeef/ericbeefarc/2004_03.html

And look forMarch 25, 2004
"In the Kitchen with Eric"

quote:

Originally posted by fhoran

quote:

Originally posted by RubyRose
[Week four was Aunt Nancy s turn. She made dried beef gravy and hers was great! She served it over toast with fried potatoes on the side or vice versa. I like mine (and still do) on the potatoes with toast on the side. Once in a while, she d make mashed potatoes and we d have the creamed chipped beef in a MP crater.

My brothers and I went to my sainted mother’s house this weekend to do a lobster boil; (clams and shrimp too) and just picked corn cooked on the grill. My brother, the retired Navy Chief, started getting all misty eyed remembering chipped beef in Chief’s mess. We had just finished breakfast (cheddar and garlic sausage, scrambled eggs with sauteed onions and portobella mushrooms with fresh dill and rosemary) with homefries, finished off with Dunkin Donuts when he started telling us about his love for chipped beef. I’ve never had it so couldn’t share this tender moment but I always thought it was something that you got as a bad school lunch. I can’t tell if this is really a dish worth trying (do you make it or buy it?) or if it’s somthing like Spam that people know is really a horror show on a plate but eat it to demonstrate their willingness to laugh at death. (For those of you who like Spam, no offense meant – at least it’s not lutefisk.)Fred

Here’s a thread re: chipped beef from a few years ago, including my recipe for making it.

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=308&SearchTerms=dried,beef

RubyRose, you must be from the Philadelphia area! It wasn’t the reference to scrapple that caught my eye but the kids watching Bertie the Bunyip … on WCAU, Channel 10, right? [:D]

My stomach is grumbling now, trying to tell me it’s hungry (when I know that it isn’t, really!). *laughs* That’s what I get for reading all these posts about wonderful breakfast food!

Lately, I’ve been using the Egg Beaters, which I’ve found to taste just as good as eggs (really, I can’t tell the difference!); you can get them with garden vegetables & herbs, cheese and chive, and there’s another that I haven’t tried yet. Makes pretty decent omelettes. I’ve also tried the whole grain Thomas’ english muffins, which aren’t too bad (I like the whole wheat-oat ones)–it takes a while to get used to the whole grains, though, especially if you’re not used to eating them. [:O)]

Guess what I’m going to have for breakfast in the morning? LOL

quote:

Originally posted by RubyRose
[Week four was Aunt Nancy s turn. She made dried beef gravy and hers was great! She served it over toast with fried potatoes on the side or vice versa. I like mine (and still do) on the potatoes with toast on the side. Once in a while, she d make mashed potatoes and we d have the creamed chipped beef in a MP crater.

My brothers and I went to my sainted mother’s house this weekend to do a lobster boil; (clams and shrimp too) and just picked corn cooked on the grill. My brother, the retired Navy Chief, started getting all misty eyed remembering chipped beef in Chief’s mess. We had just finished breakfast (cheddar and garlic sausage, scrambled eggs with sauteed onions and portobella mushrooms with fresh dill and rosemary) with homefries, finished off with Dunkin Donuts when he started telling us about his love for chipped beef. I’ve never had it so couldn’t share this tender moment but I always thought it was something that you got as a bad school lunch. I can’t tell if this is really a dish worth trying (do you make it or buy it?) or if it’s somthing like Spam that people know is really a horror show on a plate but eat it to demonstrate their willingness to laugh at death. (For those of you who like Spam, no offense meant – at least it’s not lutefisk.)Fred

When I was growing up, we never had the traditional Sunday dinner at Grandma s. But we did have Sunday breakfast after mass on a rotating schedule of my aunts and uncles houses. I haven’t thought about it for years but remember it in detail.

The first Sunday of the month was at Aunt Honey s, who would make a traditional breakfast of bacon and/or ham, fried and scrambled eggs, home fries, toast and juice. Occasionally, she d make what is still called  farmers breakfast or  country eggs in diners. A big panful of fried ham, potatoes, onions (and sometimes green peppers) with a bunch of beaten eggs poured over it and cooked. I guess it s really a frittata but never heard that term then. That was my favorite week because she d always set up a table for us kids in the living room so we could watch the Bertie the Bunyip show.

Next week was our house, where my mom would serve scrapple and sausage, French toast or pancakes with a variety of syrups and a big crystal bowl of mixed fruit cup. Children got French toast cut into animal shapes (we still have bunny FT every Easter morning).

The third week was when my bachelor Uncle Donnie cooked at my grandparents house because his apartment was too small to accommodate all of us. He d make some  gourmet surprise like Eggs Benedict, quiche, or omelets that I suspect were  morning after breakfast recipes from Playboy magazine. That was the only week alcohol was served  Bloody Marys or Mimosas or some other AM cocktail.

Week four was Aunt Nancy s turn. She made dried beef gravy and hers was great! She served it over toast with fried potatoes on the side or vice versa. I like mine (and still do) on the potatoes with toast on the side. Once in a while, she d make mashed potatoes and we d have the creamed chipped beef in a MP crater. She also would make miniature sized muffins or sticky buns as an appetizer while we were waiting for the potatoes to cook, because she made  raw fries rather than  home fries .

If there were 5 Sundays in the month, we d all go out for breakfast at a diner on that Sunday.

quote:

Originally posted by enginecapt

Mr. Horan, you ain’t lived until you’ve had your sausage gravy made with Farmer John’s Firehouse Hot breakfast sausage. The meat is red with cayenne and has plenty of dried chile pieces and seeds mixed in. I know you can’t get Farmer John back East, but I’m sure the product is duplicated locally. If you like a bit of heat, try it in your gravy.

Captain, thanks for the tip! Fred

Mr. Horan, you ain’t lived until you’ve had your sausage gravy made with Farmer John’s Firehouse Hot breakfast sausage. The meat is red with cayenne and has plenty of dried chile pieces and seeds mixed in. I know you can’t get Farmer John back East, but I’m sure the product is duplicated locally. If you like a bit of heat, try it in your gravy.

quote:

Originally posted by Sundancer7

I have recently enjoyed meeting a friend at the Atlanta Bread Company in Maryville, TN for coffee, newspaper and a breakfast roll at 7:00AM. Very relaxing.

Homepage

Paul E. Smith
knoxville, TN

Paul, I think Tennessee invented breakfast. No slam on any other place but I’ve had the best breakfasts in a bunch of places between Knoxville and Nashville. Unfortunately I don’t remember their names. I do know that the original Cracker Barrel got it’s start there as well and it’s my place to go when traveling and not able to find roadfood. Fred