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the soups, salads and breads that appeared in the original cookbook
represented quite an assortment of ingredients and cooking styles. this
diversity no doubt mirrors the range of personal styles within the clan and
among the inhabitants of dodges point beach, aka buzzards bay.
boston brown bread
grandma lynne
mom' sent this along with her original notes in the margin that say, "old
new england favorite � goes well with baked beans and ham and cider. she (mother
lynne) made this in the fall, always. wonderful!"
cream the shortening and sugar, then add the egg and molasses and beat well.
mix the flour, corn meal and leavening and add, alternating with the buttermilk,
to the first mixture, beating until smooth. fold in the raisins. spoon into two
well greased 1 qt. molds, filling molds a little more than half full. cover with
greased lids or foil, set molds on rack in deep kettle, and add boiling water to
come half way up the sides of the molds. cover the kettle and steam about 2 1/2
hours. makes two molds. serve sliced, with butter.
big bend butterhorns
jewel skinner, circa 1950
jewel and ed skinner lived across from us on east pleasant street in
davenport. her name was really julie but ed inserted a "w" to make it "jewelie"
and then it got to be jewel. they had two boys, bill and bob, with whom johnny
and i played a lot. part of the e. pleasant / e. locust neighborhood gang, along
with bob mcdermond.
ed worked as a salesman for a big furniture outfit and drove a ford "woody."
he was an ex-marine, having served in the pacific during w.w. ii, and liked to
tell war stories, like the one about the tough sergeant who was shaving one day
when a jap snuck up behind him. the sarge spotted the jap and whirled around
with his straight razor. "ha," said the jap, "you missed me!" "oh, yeah?"
replied the sarge, "just wait until you shake your head!"
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1 pkg. yeast
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1 1/2 tsp salt
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4 1/2 to 5 cups flour
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1/2 cup melted butter
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1/4 cup sugar
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3 eggs, beaten
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1 cup milk, scalded
mix the yeast with the milk, which has been cooled to lukewarm. stir in the
salt, sugar, eggs and butter. mix in the flour, until the consistency is such
that the dough can be kneaded. allow to rise twice, punching down each time.
shape and spread with melted butter, cinnamon and sugar. roll up and put into
greased pans to rise again. bake in a hot oven, 400� f., for 10 minutes. frost
lightly with powdered sugar icing.
chinese cucumber salad
jim woodward
back in the seventies jim became interested in chinese cooking and attended
several schools on the subject. this recipe is one of the easiest, but also one
of the best, to come from that experience. jim says that he and vicki have made
it literally hundreds of times and have never tired of it.
1. peel the cucumbers and split them in half lengthwise. take out the
pulp and seeds. cut the cucumbers crosswise into 1/6" slices.
2. put the cucumber slices into a bowl and add salt. mix them a little
and let them stand for 15 minutes. drain out the excess water.
3. add vinegar, sugar, sesame seed oil, tabasco sauce, and soy sauce to
the cucumbers. toss well. chill and serve.
continental cucumbers
mary sue salmon
dan and mary sue get just about everyone's vote for "nicest couple at the
lake." the red house has been the salmon place for so long i don't remember what
it was before it was the salmon place � a vacant lot, maybe. i still recall
lounging on their big front porch with a selection from their library of
paperbacks.
mary sue and dan have always liked to entertain, both at the lake and at
their winter home in moline, illinois. along the way, mary sue became expert at
continental style cooking. this dish is one she prepares often.
leave the peel on the cucumber and slice very thin. combine rest of
ingredients and layer cucumbers with the sour cream mixture in a shallow dish.
serve as an appetizer with ritz crackers or as a salad. also nice in the center
of a tomato aspic ring. 4 - 6 servings.
cowboy coffeecake
a better homes & gardens contest winner from
mrs. sheridan burch, raton, new mexico
i never, of course, knew mrs. burch, except that in 1935 she submitted the
winning entry to a bh&g recipe contest. she was quoted in the june, 1935,
issue: "i was given this recipe by a round-up cook named 'doughy', when the
chuck wagon was in camp near cimarron." for a long time the recipe was in the
better homes & gardens cookbook. mom supervised while i fixed this a hundred
or so times at pleasant valley. it's still one of my favorites. the original
instructions are below.
to "kick it up a notch" try substituting plain yogurt for the sour milk.
gives it an extra flavor boost, and a moister texture.
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2 1/2 cups flour
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1/2 tsp salt
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2 cups brown sugar
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2/3 cup shortening
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2 tsp baking powder
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1/2 tsp soda
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1/2 tsp cinnamon
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1/2 tsp nutmeg
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1 cup sour milk
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2 eggs, beaten well
"measure the flour, brown sugar, salt and shortening into a mixing bowl and
rub or work to fine crumbs. remove 1/2 cup of the crumbly mixture and reserve to
sprinkle over the top of the cake. to the remaining crumbs add the blended
baking powder, spices and soda, mixing thoroughly. add the beaten eggs to the
sour milk, then stir this into the dry mixture until it is very smooth.
"spread the batter in 2 greased pie pans or layer cake pans and sprinkle
with the reserved crumbs. an additional teaspoon of cinnamon and a few chopped
nutmeats may also be sprinkled over the crumbs. bake in a moderately hot oven
(375�) for 15 to 20 minutes. serve hot from the pan in which it was baked. any
left over cake may be reheated in a moderate oven."
better homes & gardens, june 1935
curried cream of chicken soup
cynthia woodward peterson
another of cindy�s specialties. this is chicken soup the way chicken soup
was meant to be.
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1 - 2 1/2 to 3 1/2 lb chicken,
quartered
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6 tbsp butter
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2 cups finely chopped onion
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2 carrots, peeled and chopped
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2 tbsp curry powder
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5 cups chicken stock
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6 parsley sprigs (optional)
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1/2 cup long grain rice
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salt & pepper to taste
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1 cup half and half
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1 - 10 oz pkg. frozen peas
melt butter in a stockpot. add onions, carrots and curry powder and cook
over low heat, covered, until vegetables are tender, about 25 minutes. stir
occasionally.
add stock, parsley, chicken and rice. bring to a boil, reduce heat and
cover. simmer until chicken is done, 30 to 45 minutes.
cool chicken in stock. remove meat from bones, dice and reserve the meat.
strain soup and put solids into food processor or blender. add 1 cup of
cooking liquid and process until smooth. reserve the rest of the liquid.
return pureed soup to the pot and add the half-and-half. stir in reserved
cooking stock (approx. 4 cups) until soup reaches desired consistency.
add diced chicken and peas and simmer for 15 minutes. season with salt and
pepper and serve. 4 to 6 portions.
easy & good fruit salad
mom dee
this expansive dish appeared in my card file a decade or more ago, having
been sent from clear lake by mom along with a birthday card. i guess she knows
what i like. al has been known to eat a half-bowl of this at a time, so i guess
i'm not alone. it was always one of dad's favorites, too.
also known as �the green stuff,� because mom most often fixed it with lime
jello, this fruit concoction became �most requested� during frequent visits to
the lake house. it�s also pretty good fixed with raspberry jello, another
favorite.
the "optionals" list makes it pretty clear this is a dish you can take a lot
of liberties with. if making the lime version, just add a can of mandarin
oranges for the extra fruit, or some grapefruit sections. the coconut and nuts
give it a nice flavor boost. be sure to drain the extra fruit or it will be very
soupy.
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1 - 3 oz pkg. jello, any flavor
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2 cups miniature marshmallows
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1 - 12 oz carton cottage cheese, small curd style
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1 - 8 oz can crushed pineapple in unsweetened juice
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1 - 8 oz carton cool whip, thawed
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1 - 8 to 10 oz can or carton fruit to match the jello,
drained (optional)
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handful of shredded coconut (optional)
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handful of chopped nuts (optional)
mix all the ingredients together by hand in a large bowl. the extra drained
fruit is optional, but nice to include. refrigerate and it keeps well for
several days. just ladle it out a dollop at a time to go with a quick lunch or
supper or for a snack, or use as side dish to go with turkey, chicken or the
like.
evie ebeling's french dressing
buzzards bay traditional
mom dee recommends this as the "best dang french dressing going, in my
humble opinion." i would have to second that. we had it with dinner last weekend
while visiting in klamath falls, and it was sure good.
mix well in blender.
sweet and sour garlic slaw
a great starter dish from
cynthia woodward peterson
i always thought that slaw was the stuff that got plopped onto your plate
next to the fried chicken at outdoor socials in the summertime at city park.
although i must admit to really liking the slaw at colonel chicken's. cindy goes
the colonel one better with this delicious slaw.
mix salt, sugar, vinegar, cream, mayo and garlic until smooth. pour over the
shredded cabbage and toss. chill and serve.
honey-celery seed fruit salad dressing
a lynne a. webster specialty
mom recalls that grandma lynne served this always for holiday dinners with
grapefruit and orange slices, avocado slices (dipped in lemon juice), persimmon
slices and kiwi fruit slices. the fruit was arranged on a lettuce leaf bed and
pomegranate seeds sprinkled over all.
"it's good with any fruit tho', for any occasion!" she reminds
us.
blend well and serve with fruit.
hearty tomato soup
courtesy of alaska magazine and
capt. rick olmstead
i don't know capt. rick olmstead, at least not personally. he is a charter
boat skipper in homer, alaska, and goes mostly for halibut. i do know that he's
been at it for a good many years and is reputed to be pretty good at it. he was
interviewed in alaska magazine as part of an article on fishing in the prince
william sound area, pre- exxon valdez, which is where the recipe appeared in its
original form.
this is not just another good cold-weather dish�this is a great cold-weather
dish. just right for warming the bones when the wind chill drops, or the salt
spray starts to make a crust on your beard.
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3 regular size cans condensed tomato soup
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1 - 15 oz can stewed tomatoes
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1 - 12 oz can evaporated milk
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1 tsp ground chiles (optional)
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additional seasonings as you wish � beef bouillon
cube, or dash of onion or garlic powder
simplicity itself. mix together the soup, tomatoes, milk and whatever else
you elect to put in to make it interesting. never mind what the soup labels say,
just pour it in and mix it up. the ground chiles are optional, but highly
recommended. not enough to be really hot, just enough to be flavorful.
as capt. rick said, "just mix it in a pot and serve it up." serve up some
oyster crackers or saltines on the side.
for a two-person size batch, use one can tomato soup, one 8 oz can stewed
tomatoes, and one 5 oz can evap. milk. or try adding a can of hormel's tamales
for a meal-in-a-bowl!
mandarin orange salad dressing
stephen v. hayward
this was a shipboard staple for a long time on sans souci, where
space was at a premium and preparation time often limited. easy to fix and goes
well with most anything. it�s especially good over a bed of spinach leaves or
butter lettuce and mushrooms, yellow peppers, sliced almonds, chopped apple and
the remainder of the orange segments. and it fits into a 10 oz oyster jar, for
storage in the door rack of the under-the-counter norcold fridge.
optionally, you can omit the oranges and peel, and use it as a plain basic
dressing.
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1/4 cup vinegar
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2/3 cup canola oil
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1 tbsp lemon juice
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1 tsp dry mustard
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1 tsp johnny's salad elegance
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1 small can mandarin oranges
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1/2 tsp grated orange peel
combine the vinegar, lemon juice and spices in a shaking jar and shake to
mix. add the oil and shake again. chop up a few of the orange segments and mix
those and the orange peel in with the basic salad
dressing. chill and shake again prior to serving.
orange fruit salad
mom dee
if peppermint pink pie is christmas, this is thanksgiving. i don�t
know that i can recall a thanksgiving dinner without it. not to mention numerous
other times during the year. it was one of everybody�s favorites, so was always
in demand.
base
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1 large pkg. orange jello
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2 1/2 cups boiling water
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1 - 12 oz can frozen orange juice
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1 - 28 oz can crushed pineapple
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2 cans mandarin oranges
dissolve the orange jello in the boiling water. add the frozen orange
concentrate, un-drained pineapple, and drained mandarin oranges (reserve the
juice). chill the gelatin mixture until firm.
topping
mix the sugar and flour in a heavy saucepan. add additional orange juice to
the mandarin orange liquid to make one cup. beat the egg and mix with the orange
juice mixture. add this to the sugar and flour in the saucepan, gradually, and
cook until thick, stirring constantly. stir in the butter and cool. while that
is cooling, whip the cream. fold the cream into the pudding mixture. spread over
the gelatin. chill.
plantation caesar salad
the plantation club, moline, illinois
this sounds a little strange, but it's really very good. it was served as a
house dressing at
the plantation restaurant in moline, illinois, during the '40's and '50's. mom
and dad and their friends the grays used to go there a lot and take us kids
along. what i remember most about the place is the huge television screen in the
game room where johnny and i got to go hang out while the grown-ups hung out in
the bar. at least that's where they said they were. i learned later there was
always gambling in the upstairs rooms and that the place got raided a lot.
the grounds of the plantation were huge�it was formerly the velic mansion
(the "velic" was one of the early autos in the u.s.) and it was fun to wander
around the different rooms. during the summer they had gigantic barbeques
outside in big pits.
mom says she always remembers suzie eating this when "just a cherub." it was
one of her favorites.
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1 pt jar kraft mayonnaise
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1/2 pt kraft creamy french dressing
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2 cloves garlic, crushed
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1 small container kraft grated parmesan cheese
put all the ingredients into a waring blender and blend until smooth. serve
over a salad of romaine and lettuce chunks, sliced radishes and croutons tossed
together.
anne grippen's strawberry salad
recipe provided by kay mccauley
just to give you an idea of how these things get around, i got this recipe
from mom, who got it from kay, who got it from anne. that kay bothered with it
at all tells you that it tastes good and is super easy to make.
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2 pkgs strawberry jello
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2 cups hot water
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2 - 10 oz pkgs frozen strawberries,
thawed
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1 can crushed pineapple with juice
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2 ripe bananas, mashed and beaten
mix together and chill. serve with sour cream topping.
baking powder biscuits
suzanne lynne hayward
sue's biscuits were consistently good, as i recall. she likes them with
butter and honey. i like them with country sausage gravy.
these were especially good with mild pork sausage from the pigs we raised at
our place in whatcom county. for a real country-style sunday brunch pig-out add
fresh brown eggs from barred rock hens, over easy (the eggs, that is), and
homemade whatcom county strawberry jam, with fresh milk from the neighbor's
holstein and butter made by shaking the cream in a mason jar (sue and libby took
turns).
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2 cups flour
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1/4 cup crisco
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3 tsp baking powder
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1 tsp salt
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3/4 cup milk
cut the shortening into the dry ingredients with a pastry cutter or fork.
stir in the milk with a fork, knead 10 to 15 times, and roll out on a floured
surface. cut into circles with a floured water glass (that was mom dee's trick).
bake on a cooking sheet or pan at 425� f. until golden brown, about 8 to 10
minutes.
vegetable jello salad
betty furrow beving
this makes an excellent church dinner salad. betty suggests serving it with
a casserole, french bread, and ice cream brownie dessert.
follow usual procedure for jello. mix all ingredients, except vegetables,
and refrigerate until soft. remove from refrigerator and beat with mixer until
frothy. add veggies immediately as it will set up fast. pour into a 9 x 13-inch
pan and return to fridge until firm. cut into squares for serving. makes 18
servings.
yogurt - sour cream coffee cake
stephen v. hayward
the basics of this recipe appeared in joy of cooking as a quick sour
cream coffee cake
but i've found that it's equally good with yogurt, or a combination of the two,
depending on your taste preference or what you happen to have in the fridge at
the time. the only problem i have with it is that the batter tends to diminish
substantially on the way from the mixing bowl into the pan, making for a
somewhat thinner cake. oh, well.
cake
sift the dry ingredients together. in another bowl beat together the yogurt
or sour cream and eggs. add to the dry ingredients and beat until just smooth.
spread in a lightly greased 9 x 9-inch square pan, top with the streusel
topping, and bake at 350� f. for about 30 minutes.
streusel topping
this makes a great coffee cake topping. just cut the ingredients together
with a fork or pastry cutter and crumble over the top of the cake.
popovers (yorkshire pudding)
lynne webster woodward
is this english, or what? this is one of my all-time favorite foods. i get
hunger pangs just thinking about it. grandma lynne fixed this often with a big
beef roast for sunday dinner at the lake. she usually fixed it pan style as a
yorkshire pudding, and we had it with rich pan gravy from the roast.
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4 eggs, well beaten, at room temp
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2 cups milk, at room temp
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2 cups flour
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1 tsp salt
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2 tbsp melted butter, cooled
start by sifting together the flour and salt. add the egg to the milk and
combine slowly with the flour and salt. stir in the melted butter. if making
popovers put into oiled tins. for yorkshire pudding use a cake pan with beef
drippings in the bottom. in either case bake at 450� f. for 30 minutes, reduce
the heat to 350� and bake another 15 minutes. serve hot.
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