Earlier today I wrote an email to a friend and decided to share a new revelation in my life: I don’t like cooked celery. I don’t hate it; I just have decided that I don’t really care for it. And that revelation really stood out as I enjoyed a nice big bowl of Dr Martin’s Mix late last week and picked around the celery.
Well, as I typed that email, the thought of Dr Martin’s Mix made me laugh out loud for reasons of my own amusement. So I’ve decided to share the recipe and its “story” with you. And depending on how well you know me and my friends, the story at the end of the recipe may make you laugh out loud, too.
Dr Martin’s Mix
From page 20 of Peg Bracken’s The I Hate to Cook Book, copyright 1960
(It takes about seven minutes to put this together. Dr Martin is a busy man.)
Crumble 1 to 1½ pounds of pork sausage (hamburger will do, but pork is better) into a skillet and brown it. Pour off a little of the fat. Then add:
1 green pepper, chopped
2 green onions, (also called scallions) chopped
2 or 3 celery stalks, chopped
2 cups chicken consommé or bouillon
1 cup raw rice
1 tablespoon Worcestershire sauce
½ teaspoon salt
Dr Martin then puts the lid on and lets it simmer at the lowest possible heat while he goes out and sets a fracture. When he comes back in about an hour, his dinner is ready.
(Sorry. I’m still giggling to myself over the entire thing!)