It was a slightly softer cake texture (like a snack cake with no frosting) but had the flavor of my gmoms raisin oatmeal cookies.

she couldn't cook worth a darn (my Dad did all the cooking), but at times when he was going to be late, she'd make this for us. I remember the little cutups of the hot dogs. After watching the movie Prime Cut, I got her talked out of hot dogs and substituting hamburger. I always called it hash... and loaded it down with onions, potatoes, and green peppers in my version when the kid was growing up.

Never ceases to amaze me. I see the same thing on the Pasta Grannies channel--all these older women who rarely use a cutting board and instead just hold things they're chopping in their hands. I almost never do that except for coring an apple or tomato or doing strawberries and I guess it's a skill lost on those of us whose food education, such as it is, was about the Food Network and Jacques Pepin.

Except for 1 thing,, she always told me,

Grandpa gave ya redeye, last night, now, let's cook" and she continued, whatta we making today, koz? I would say , taters and eggs?
She taught me, she said ,
" ok we gotta make the taters first, put your pan on, add , " it was pig fàt, then, let that melt" then you " trow" yes she was German,, your taters in., and I did, and I would say," Grandma, they burning, what do I do? Add more pig fat?" She said, " NO" just flip your taters, you never add pig fat, , once you start cooking,, cuz now, you're cooking "
And she taught me to flip the taters, and asked me, how many plates do you need?, I counted, I said" 8 Grandma, she would say, are you sure? I Icounted again, I said ,yes Grandma.", and she would say, get the pan off the stove, taters are done..

I don't know how , she did it, but, when I need fried taters,, I just, remember, these talks,, taters seem to be ok.