Pick the grinder you remember Mom used. I believe Grandma Horn owned it one time so that makes it 19th centure for sure. Every year I listen to Susan Stamberg long time NRP coorespondent recite her Mama Stambergs cranberry relish recipe. Last year when her granddaughter was eight years old it was delightful to listen to. The ingredients for her recipe is fresh whole cranberries, one small whole onion, 1 cup sugar, 8 ounces sour cream and two tablespoons of fresh horse radish. Put in freezer until needed. Now the Virginia version is as follows. The recipe was based on a jello salad recipe that originally called for lemon jello. The morphed over the years to black cherry, it went well with the orange and cranberries. The grinder had to be fastened to the large bread board because it would not fit on any of the counter tops. Therefore one member of the family had to sit on the breadboard to keep it from moving whilst force was being exerted. God help anyone who wiggled even the least little bit. Also a chair had to be placed beneath the grinder to hold a bowl to catch the juice from the orange and cranberrys because the grinder was not water tight. Grind up the cranberries, quarter and grind the orange skin and all. This was allowed to drain and then put in a bowl where two cups of sugar were added and the whole thing macerated for at least one hour. The juice that was captured in the bowel on the chair was measured and brought to boil with the water recommened to cook the Jello. The celery was sliced and diced small. The walnuts were chopped once everthing had macerated and jello partially set, everything was combined into one big bowl and cooled in the fridge. Over the years the BAG of fresh cranberries has shrunk from 16 ounces to the point where you may want to put in another bag for the recipe. My meat grinder was retired long ago in favor of a very brief whirl in the blender. Don't over blend, that gets gloppy and disgusting.
And while were are The Grinder, the only other time I remember Mom using it was for sandwich spread. I came home from school one day and there was something very large and gray lying on a dinner plate.
What is THAT!?
Tongue.
Oh, Dad had purchased a yearling calf and had it butchered. Mom decided to try her hand at organ meat. Now I remember years ago that Grandma Horn made Head Cheese from the head of a big old pig. I remember it tasting a little salty and pepper but not much else. But TONGUE! It looked disgusting. So it disappeared and turned up made into sandwich spread, mixed with chopped onion, dill pickle and Mayo. We ate it up like hungry little heathens and the Berglund kids consumed organ meat, largely unknown to them. I never did mention it to my younger brother or sisters.
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