Even more on wonderful waffles
Earlier this year, I shared a recipe for waffles and chicken from my friend Megan, who was so kind as to help me out.
Well, that drew a lot of response about waffles and how to eat them!
Mark says: “Chicken and waffles is a great mid-day or later meal. I remember it was even on our school lunch menu from time to time … very easy to make, make up some waffles, then cook up some chicken cut into strips or chunk, add some chicken gravy and saute for a bit, then douse the waffle with it!!! YUM!!”
Marie Elena, who like Megan used to work with me, says, “That’s one of the specialties of one of the guys Denny works with at the fire house. He loves them, but we tried them at home and I wasn’t so much a fan. Good ol’ syrup does it for me!”
Dianne chimed in, too. “This is usually considered a leftover meal. It’s good after Thanksgiving with leftover turkey and gravy over waffles, or after a Sunday roast chicken.”
Jo offers yet another perspective on the waffles with chicken. She writes: “Absolutely! Chicken and waffles with gravy (chicken, of course) and mashed potatoes. A used-to-be every Sunday dinner.” In another comment, she told more about her past with chicken and waffles.
“I had an aunt in Juniata County who owned a restaurant for many years. It was THE place to go for Sunday dinners and people came from all over the area. The Sunday menu choices were always chicken and waffles or ham with raisin sauce. No pre-cooked chickens were ever served. In the early days, crates of chickens were brought in from local farms, beheaded in the alley behind the restaurant, scalded and plucked by a machine, then gutted. They couldn’t have been any fresher. After the kosher chicken plant opened across the river in Mifflintown, whole chickens were purchased there and roasted in the restaurant’s ovens. My grandmother, just about the world’s greatest cook, made the waffle batter and every Sunday she would have two single waffle irons going during the noon-time rush. The chicken gravy was homemade (perhaps a little yellow food coloring to perk it up was added) and each table was served it in their own gravy boat.”
She continues: “They were also served, Joan, a pitcher of syrup and diners had a choice of how to eat their waffles. I know when I was visiting on a Sunday I had to eat some waffles both ways. Now, I lean on good ol’ Eggos!”
A woman after my own heart, though I admit I’ve gotten stuck on Aunt Jemima’s waffles.
And then there’s Hubby. He offers another, uh, waffle option. “My carbohydrate-filled breakfast preferences are: 1. French Toast, 2. Pancakes, 3. Waffles … Now, waffles with peanut butter and jelly are excellent, however.” Eww?
Thank you all for weighing in on this, uh, heavy subject! At least, it’s heavy if you eat your waffles with ice cream, like I like to do, hence the picture with this post!
