What's a rationing momma gonna make for dinner when a writer from the local parenting magazine is coming over to interview the family about the rationing project?
In hindsight, I should have made an historic recipe with which I was already familiar; something tried and true like macaroni and cheese or even heart kabobs. But the nutburger recipe (from the most awesome Betty Crocker rationing cookbook) had been floating around on my to-do list for a while. Hence, I latched on to the excuse of the interview to get out of a menu rut and finally make them.
1 1/2 cups ground pecans
1 cup soft bread crumbs
1 egg (beaten)
1 tsp diced onion
2 TB diced parsley (or 2 tsp dried parsley)
1 1/2 tsp salt
1 cup milk
On a side note, let me say that it's a little nerve-racking to cook with someone photographing you and your kitchen! But the photographer was so sweet that all remained calm and we quickly passed the time with chit chat.
When dinner was ready the photographer left and the four of us plus the writer sat down to the table to see how the recipe fared. Served with green beans and (locally grown) baked squash, the entire arrangement made a pretty plate.
I can't remember who dove in for the first bite...I think it was Eowyn. She gave a big thumbs up and then the rest of us gave it a try. All of us (sans Sissy, big surprise) made nummy noises as we worked on our nutburgers. Granted, they wouldn't replace a traditional cheeseburger, but the flavor and texture were surprisingly meaty. In fact, all the adults (even the writer) had second helpings - that's how good they were!