Tag Archives: recipes

Discovering family history in the kitchen

By Jacki Wood, “That they might have joy” column

We start a new series in today’s paper, “Generations of Cooking: keeping cookbooks in the family.”

I wasn’t sure where the series would lead when Kay suggested it after Katrina brought in an old cookbook. But it has really turned into something fun.

It reminded me of my own family’s cookbooks and recipes. And the historical importance of them.

Over the last couple of years, I’ve started working more on my family history and genealogy. This series is helping me realize how important family recipes are in helping to preserve that history.

Many of my favorite memories and family stories surround food – at Thanksgiving and Christmas dinners, family reunions, birthday parties and other get-togethers.

New Mexico State University Extension’s Cydney Martin encourages others to collect family recipes and create an heirloom cookbook.

“It’s our history, our legacy to our children,” she said. “Nothing provokes memories better than the smell of something you ate in your childhood.”

Several years ago, a cousin of mine spearheaded the creation of an heirloom cookbook, “A Kitchen Keepsake – The Weese Family Cookbook.” We all shared recipes, family photos and some basic family history. She also included a few recipes from my great-grandmother, Zola Carey Weese.

It is now my go-to cookbook. And my kids use it, too. The food splatters and dog-eared pages are proof of how valuable it has become to us.

A family favorite shared in the cookbook are sugar cookies my mom made with my siblings and me when we were little, a tradition I carried on with my own kids.

There are also a couple of my great-grandma’s recipes, Dandelion Jelly and French Fried Dandelion Blossoms. They are ones I haven’t tried yet but this series has inspired me to discover why anyone would want to fry one of the most hated flowers and eat it.

It’s also inspired me to learn more, to record more stories and to try more family recipes.

Grandma Uthe’s Sugar Cookies
2 C. flour
1 tsp. soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 C. butter
1/4 C. sugar
1/2 C. sour cream
Sift together flour, soda, salt and nutmeg. Cream butter and sugar together well. Blend in sour cream and then add dry ingredients. Blend well and chill dough. Roll out on floured surface, half at a time, to 1/8 inch thick. Cut into desired shapes. Place on ungreased cookie sheet and bake at 350˚ for 8-10 minutes. Makes 6-7 dozen small cookies.

Dandelion Jelly
4 1/2 C. sugar
1 tsp. lemon or orange extract
1 pkg. pectin
1 qt. dandelions
In the morning, pick 1 quart dandelion blossoms without any of the stem attached. Boil blossoms in 1 quart of water for 3 minutes. Drain off 3 cups liquid. Add pectin, extract and sugar. Boil about 3 minutes and seal.

French Fried Dandelion Blossoms
dandelion blossoms
1 egg, beaten
cornmeal
salt water
flour
grease or lard
Clean and soak dandelion blossoms in salt water for 30 minutes. Dip in beaten egg and then in a mixture of flour and cornmeal. Brown in hot grease or lard.


Pick out some new recipes perfect for summertime fun

PinterestLogo

The Summer of Pinterest, Part 5

By Jacki Wood for the Nodaway News Leader

Need some new recipes to spice up your summertime potluck or picnic fare? Our Good Eats page on Pinterest contains hundreds of ideas.

I picked three seasonal and flavorful new recipes that my two kids helped me with: Frozen Lemonade Pie, Crockpot BBQ Coca-Cola Pulled Pork and Corn, Tomato and Cucumber Salad.

Frozen Lemonade Pie

pinfoodpie2
It’s hot outside, you do not want to turn on the oven and you need a summertime dessert. Lemonade, anyone? How about frozen lemonade and pie. Mmm-mmm-mm.
This recipe comes from LoveBakesGoodCakes.com and my 17-year-old son, Hunter, helped me with this very easy-to-make tart and sweet treat.

Ingredients:
• 1 pre-made graham cracker crust
• 1 – 14 oz. can sweetened condensed milk, chilled
• 1 – 12 oz. container frozen whipped topping, thawed
• 1 C. frozen lemonade concentrate, thawed
• Lemon slices, for garnish

Directions:
In a large mixing bowl, fold the sweetened condensed milk and whipped topping until well combined, being careful to keep the mixture light and fluffy.
Add the lemonade concentrate and continue to gently fold. Pour the filling into the pie crust.
Place in the freezer to chill at least 8 hours or overnight.
Just before serving, garnish with fresh lemon slices.

Crockpot BBQ Coca-Cola Pulled Pork

pinfoodpork2
Another trick to beat the summer heat is to utilize your crockpot and this twist on pulled pork is super easy with just three ingredients.

It comes from TheFrugalGirls.com and calls for Coca-Cola and BBQ sauce. We decided to try it with root beer and thought it was really good.

Ingredients:
• Pork Tenderloin, approx. 3 lbs.
• 1 – 18 oz. bottle Sweet Baby Ray’s Barbecue Sauce
• 1 – 12 oz. can Coca-Cola
• option: 1/2 white onion, sliced

Directions:
If using sliced onions, first place on the bottom of the crockpot and then place pork tenderloin in the crockpot.
Mix together BBQ sauce and Coca-Cola in mixing bowl and stir well. Pour mixture over pork and cover crockpot.
Cook on low for 6 to 7 hours, or until done.
Remove pork from crockpot and shred on cutting board using 2 forks. Serve on plates or buns and drizzle with extra leftover sauce from the crockpot to keep moist.

Corn, Tomato and Cucumber Salad

pinfoodsalad
This fresh, summer produce salad is simple to prepare and full of summer flavor. It comes from TheBlondCook.com and my 15-year-old daughter, Hannah, helped me with it.

We took it to a family reunion and it was a big hit with everyone.

Ingredients:
• 1 – 15.25 oz. can whole kernel corn, well drained
• 1 jalapeño, seeded and diced
• 1 C. cucumber, peeled and diced
• 1 C. cherry or grape tomatoes, halved
• 1/3 C. red onion, chopped
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. lime juice
• 1 tsp. fresh garlic, minced
• 1/2 tsp. salt, more or less to taste
• 1/4 tsp. pepper, more or less to taste
• 1/4 C. fresh cilantro, chopped
Directions:
Combine all ingredients together in a medium bowl. Serve immediately or cover and refrigerate for 15 to 20 minutes to allow flavors to mingle before serving.

Additional ideas can be found on the NNL’s “Good Eats” Pinterest page at pinterest.com/nodawaynews/good-eats.

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