We are back and continue in my southern cooking cookbook from Macon, GeorgiaChurch of the Nazarene, “Seasoned with Love”. Last week, we explored some recipes with French influence. I hope you enjoyed the oyster, frog leg, and scallop recipes! Today will have one last hurrah as I share a few meatier recipes from the south- ribs n’ such. Enjoy!
This week we continue in my southern cooking cookbook from Macon, GeorgiaChurch of the Nazarene, “Seasoned with Love”! I’ve been thumbing through marking recipes I want to share, along with the previously starred recipes that my friend Mandy enjoyed. With excitement, I searched for hushpuppies recipes.
Here we go again. I am making a small pit-stop on our coffee journey. We are pulling over to the side of the road to share a beautiful scone recipe. People talk about being in a “zone”, well I am in the scone zone. Brace yourselves because this is the ULTIMATE scone recipe. No, I am not joking. This is the best scone recipe for ease, taste, and quality. EVER! E V E R!
Christmas is here once again. The summer seemed to drag on and the fall was cut short. Thanksgiving rushed in, and then the quick descent to Christmas. It’s the one time of year the whole world pauses and reflects on Christmas.
As a child, I remember the joy and fun of Christmas. Between church and school, the singing of Christmas hymns and carols abounded. Crafts were made and stories told, all reflecting Christmas. Every year I am transported back in time to the fun and joy through food and music. Enjoy these recipes! If you missed last Christmas’s recipes, you can catch 2020 recipes here, and here.
If you tuned in last week, I treated you to a few “Pie Plant” recipes from my “Pie Plant” article! Tut, tut if you didn’t take time to read all of the EE last week. For those of you reading this virtually on my blog, it means Edgerton Enterprise. Like Jen Psaki, President Biden’s press secretary, we’re gonna “circle back” https://www.youtube.com/watch?v=yI7uqL6yclg to the recipes and give you some more pie plant recipes!
First up is my favorite rhubarb recipe to make for my husband. I only make rhubarb recipes, I do not eat rhubarb. Long story, you can catch that story here, with additional recipes from last year’s article/post, just in case you didn’t read that either. To which I am now giving you “the look” and tapping my toe in disapproval. You can easily redeem yourself by clicking on the articles and catching up. 🙂
This recipe comes from the Randolph Christian School “Homemade With Love” Cookbook, circa 2000. My old boss (old as in 1989 the year), Shirley Schueler who was and IS STILL a fabulous cook/baker; she was the head cook/dietitian at Continental Manor in Randolph, and I was a kitchen-waitress-dishwasher girl. Phew! Didn’t think I was going to make that sentence end … anyway, this recipe is from Shirley; short, sweet, and simple. You can’t go wrong with Shirley’s recipes… enjoy.
4 1/2 cups rhubarb chopped
1 1/2 cup sugar
3 eggs, beaten
3 T. flour
Mix together and put in a sprayed 9×13 inch pan.
1 cup brown sugar
3/4 cup butter, softened
1 1/2 cup flour
Mix together and crumble over the top of the rhubarb. Bake at 350° for 45 minutes to an hour.
Here is another great recipe from “The Kitchens of Family and Friends”, 100th Anniversary cookbook, 1st CRC Edgerton. Hildred Blom gave us:
3-4 cups cut-up rhubarb, cut FINE
1 1/2 cups sugar
Mix sugar and rhubarb together and set aside.
Next prepare a yellow or white cake mix as directed on the box. Pour into a greased 9 x 13, take the rhubarb, and spread it out over top the cake batter BEFORE baking. *Take two cups of whipped crème or Half and Half, and pour over the cake batter and rhubarb. Bake 350° for 50- 60 minutes.* As I am reading the recipe from the cookbook, I feel like the creme should go over the batter and rhubarb. I even called Kathy Walhof to ask her opinion. We both agreed that it should go over the batter and rhubarb. Now I have to make this just to see how it turns out! Not sure if I will get to it before this article is due. Fingers crossed!
Here’s a delightful, quick, rhubarb recipe. Taken from “Table Blessings 100th Anniversary” 1st RC of Randolph. Florence Brouwer shares the following:
Rhubarb Dessert Cake
1 white cake mix
3 cups rhubarb, chopped fine
1 cup sugar
3oz package strawberry or cherry Jello
Make cake mix as directed. Put in greased 9×13 inch pan. On top of the cake batter put rhubarb, sugar, and Jello. Bake for 35 minutes at 350°.
Last up, we have a great recipe from the “Jung’s Centennial Cookbook” from Jung’s Seed Company, Randolph Wisconsin. Barb Zondag, Grand-daughter-in-law of J.W. Jung, Wife of Richard Zondag. There, you can go play “Dutch Bingo” from there!
1 cup sifted flour
3/4 cup quick oatmeal
1/2 cup melted butter
1 cup brown sugar
1 tsp. cinnamon
4 cup cut-up rhubarb
1 cup water
2 tbsp. cornstarch
1 cups sugar
1 tsp vanilla
Mix the flour, oatmeal, butter, brown sugar, and cinnamon until crumbly. Press half of the crumbs into a 9-inch square baking pan, or a 7×10- whatever you have. Cover with rhubarb. Combine and cook cornstarch, sugar and water, and vanilla until thick. Pour over rhubarb. Top with rest of crumb mixture. Bake 350° for 30 minutes.
There you have it, friends. A bunch of great rhubarb recipes and I am going to have to stop right here with the recipes. I am drinking Pepto-Bismol just to finish this article; so upset is my stomach having to write the word rhubarb, rhubarb, rhubarb … uff!
Till next time, here is to good food, good friends and a great life!
This week we continue on with more recipes from this booklet… All credit given to the Hubbard Milling Company.
Formula For Jiffy Flour/Foundational mixture
Mother Hubbard Flour- 4 quarts
Baking powder- 1/2 cupful
Salt- 3 level tablespoonfuls
Lard-2 level cupfuls
Method: Sift the Mother Hubbard Flour with the dry ingredients several times. Work in the lard until no chunks are visible. Pack in mason jars or other convenient receptacles with covers, NOT air-tight, and keep in a cool, dry place. The refrigerator is the best place to store it, as a good refrigerator is always dry as well as cool.
When ready to make quick breads or hot breads some of this flour may be mixed with milk or water and eggs, if the bread to be made requires eggs, and made into any kind of quick bread desired.
An egg beaten into the milk or water for any biscuit dough increases the food value of the quick breads. All breads when mixed and placed in their respective pans for the oven may be held over in a cool place a few hours or overnight then baked immediately before serving.
Three cupfuls of jiffy flour and 1 egg beaten in 1 1/2 cupfuls of milk and 2 tablespoonfuls of sugar. Drop in well-greased muffin pans. Brush tops with melted fat. Bake in a moderate oven, 400° Fahrenheit, 25 minutes. Makes a dozen large muffins with peaked tops.- Hey, we got a temperature and a time with this recipe! Yahoo!
Quick Raisin Bread
Measure 3 cupfuls of jiffy flour and stir into it 1/2 cupful brown sugar. Beat 1 or 2 eggs into 1 1/2 cupfuls of milk and stir into a stiff dough. To this add cupful of cleaned, seedless raisins. Turn into loaf pan. Bake 45 minutes in a moderate oven. If the pan is not the covered kind. – Stop right there. MARIE!- Seriously… a covered bread pan? This I will have to investigate!
And just like the Christmas commercial of Santa bumping into the M&M and Peanut M&M exclaiming, “They do exist!”, eureka I found one! Man! What one doesn’t learn.- Please continue Marie- If the pan is not the covered kind, place a cover over the bread for the first 20 minutes. – Michele here, a piece of tin foil would work or flip a bread pan over the top of the other one. Problem solved.
Foundational Cooky Recipes
A quick note: don’t call the Edgerton Enterprise office to tell them I misspelled the word “Cooky”. That‘s how Marie spells it. Don’t mess with Marie and the 1920’s grammar. Marie looks like she could “pound” you a good one. Now, on to our cooky/cookie recipe.
There is no need for so much duplication in cooky recipes. Two Foundation Recipes will afford all the variation necessary for sugar cookies.
No. 1 Foundation Cooky Recipe is made without eggs, although eggs may be added.
No. 2 Foundation Cooky Recipe is made with eggs and is a richer cooky.
Variations can be added to either one equally well. FAT may be as preferred- butter, lard, margarine, or clear drippings. SUGAR may be brown or granulated. If powdered sugar is used measure about 1/5 more than granulated. FLAVOR will come from spices, extracts, nuts, fruit that may suit your taste. FLOUR will be a bread flour (Mother Hubbard- you knew that was coming) is used for all cooky purposes. If a soft or pastry flour is used more will be required than these formulas call for, or about 1/5 more.
Foundational Cooky Recipe No. 1- eggless
Sugar- 1 1/2 cupfuls
Fat- 3/4 cupfuls
Soda- 1 teaspoonful
Buttermilk- 1/1/2 cupfuls
Mother Hubbard flour- 4 cupfuls
Method: Sift the flour with the soda if sour milk is used or with baking powder, if sweet milk is used. Work in the fat, stir in the sugar, brown or white, add the buttermilk or sweet milk as the case may be, and mix lightly. Anything in the shape of flavor, nuts, and fruits may be added to this cooky mixture. If time permits, chill before rolling out.
Foundational Cooky Recipe No. 2
Mother Hubbard flour- 4 1/2 cupfuls
Sugar, brown and white- 3 cupfuls-* I’m thinking you pick one, brown or white.
Soda- 1 level teaspoon
Fat- 1 1/2 cupfuls
Method: Sift the flour and soda together, mix in the fat as for pastry. Add the sugar and then the beaten eggs. This is more easily handled if chilled. IF packed in a cracker box or other mold and chilled for three or four hours or overnight it can be sliced very thin for crisp cookies or thick for soft cookies, making a square cooky.
Recipe for Little Folks
Nuts and Karo Roll
To a cup of powdered sugar add three level tablespponsfuls of maple karo and one-half cupful of minced peacan or peanuts.
Take large slices of fresh bread and spread this filling. Roll them up tightly and hold with toothpicks. When set and firm, cut each roll into three pieces.
Friends, that wraps up our nearly month-long article tour of Young “Mother Hubbard’s” Baking Day recipe booklet. There are many fun recipes in this booklet, perhaps I can share a few more near the holidays. Till next time, here is to good food, good friends and a very good life!
Esther Aver still has some great recipes to share with use. So without further delay- more Aver Family Favorites.
1 1/2 cups sliced mixed fruit OR 1 can fruit cocktail
2 – 3 oz packages cream cheese
1/4 cup chopped nuts
1/2 cup whipped cream
1/2 cup mayonnaise
1/4 cup chopped dates (optional)
1 jar cherries without stems
additional whipped cream
Blend cream cheese with mayonnaise, add fruit, dates, and nuts. Mix well, fold in whipped cream. Pour into a tray that has been in the freezer (she doesn’t get specific but my guess is a 9×13?) and freeze for an additional 3-4 hours or until firm. Cut and serve each piece on a lettuce leaf. Garnish with cherries and whipped topping.
-I remember seeing this unique salad at a ladies’ church luncheon. I was pretty young but I sure was excited about the lettuce leaf holding the frozen salad squares.
Next up, Kidney Bean Salad. Esther has written in parenthesis that it is “different”. After reading through the recipe, I am sure you will come to the same conclusion.
Kidney Bean Salad (different)
1 stalk celery- cut fine
1 large onion- cut fine
10 small sweet and sour pickles- cut in pieces
1 can kidney beans- drained
Combine and set aside.
1/2 cup vinegar
1/2 cup sugar
1 egg beaten
2 tsp. dry mustard
Boil together until slightly thickened. Then add to the kidney bean mix above.
-This next recipe sounds very refreshing.
Orange Sherbert Salad
2 -3 oz packages orange gelatin
1 cup boiling water
1 pint orange sherbert
1 can mandarin oranges- drained
1 cup heavy whipping cream OR dessert topping mix whipped
Dissolve gelatin in hot water. Add sherbert and mix well. When partially set add oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold. Chill until set. Yield 8 servings.
Mrs. Welton’s Four Generation Spaghetti Sauce
Recipe note- THIS WILL TAKE 3 HOURS TO COOK!
2 cans tomatoes (Esther gave no size, but use your common cooking sense)
1 can tomato paste
1 can tomato sauce
Place all together in a bowl and set aside.
1 pound hamburger
1 medium onion- chopped fine
Mazzola oil (Esther wrote this in the 70’s remember- it’s corn oil) you can use vegetable oil as it is a “neutral” oil
3/4 cup water
1/2 tsp salt
1/2 tsp pepper
3 tablespoons Worcestershire
1/2 tsp. garlic salt
2 tablespoons sugar
Place your oil at the bottom of a kettle, add your onions and hamburger, fry together until well done. Add to it the above tomato mixture you previously set aside and keep at medium heat.
Take your water, salt, pepper, Worcestershire, garlic salt, sugar and add it to the kettle of hamburger and tomatoes. Mix well. Cover and cook for 3 hours over medium heat. Check back often and add water if the sauce gets too thick. Serve with cooked spaghetti, sprinkled with parmesan cheese and Italian bread.
-I (Michele) am certainly going to try this recipe. The Worcestershire has me a bit leery, but nothing ventured nothing gained.
-This last recipe caught my eye. Not because it looked delicious, but because I thought it was an absolute mockery of pizza. I’m sure this was a recipe for those on a “budget” and who wanted an upper body workout.
1/4 pound sharp cheddar
1 cup catsup
1/2 pound bologna
1 medium green pepper
1 medium onion
1/2 tsp oregano
butter for buttering English muffins
Grind bologna, onion, and pepper in a meat grinder or meat chopper. (See! There is the workout!) Melt the cheese in a double broiler and add catsup and then add the ground bologna mixture and oregano; mix thoroughly. Take your English muffins, slice them thin and in thirds, butter them, then spread on the bologna mixture. Place English muffins on a cookie sheet, broil until heated through. Yield 30.
-This recipe reminds me of the spam concoction my Grandma Syens would make and spread on buns for Sunday dinner. I will write to you later about that awful Sunday Dinner in the near future. For now, I am wishing I hadn’t drunk coffee while typing this recipe out. I am feeling a bit nauseous.
This is not the end of Esther’s recipes
Esther has many other family favorites to share. I am going to include a few more in upcoming articles! Till next time friends, here is to good food, good friends, and hopefully as safe and quickly conclusive election results. GOD BLESS AMERICA!
You’re probably wondering “Who are the Aver’s?” Dana Aver was one of the children in the 2nd or 3rd-grade class my mother taught in Lakeland Schools during the 1969-1970 school year.
My mother had gone to school for teaching. Back then you only had to go to school for 2 years to get your teaching degree. County Normal Teachers College had you in a classroom within 2 weeks of the start of your first year of teaching college. I bet you knew right away if this was something you really wanted to do.
My mother’s favorite course was the handwriting course. This course was taught through the mail. My mom has gorgeous cursive penmanship as well. I love to look at the letters that she wrote to me. The swirls of her cursive penmanship were beautiful. Her print penmanship was cute, you could tell she was a teacher.
Schools out and Ms. Westra marries
Mom was finishing her teaching school year and would be getting married in a few months. The children in her class threw her a wedding shower and gave her some gifts. I had a few stolen moments to go through her wedding keepsakes and there in the box was a Crayon colored card on construction paper wishing her a good wedding. Someone drew a picture of a bride and groom and then the whole class signed it in their best penmanship.
There were several letters from her students (which were all invited to her wedding) thanking her for their invitation. Some were able to attend and others not.
The only gift that remains to this day is a recipe book with handwritten recipes from Esther Aver. The cover has a satiny feel with big blue flowers, green leaves and a gray background- it’s a gorgeous cover. It reminds me of the bedspread my Aunt Myrt Hoffman had on the guest bed in her upstairs farmhouse.
Inscribed on the inside cover is:
Dana had a wonderful year. My sincere thanks and best wishes for a very happy future.
The recipe book
This is a tiny book and Esther’s cursive handwriting is narrow. The book starts out with generic “Cooking Terms” and then moves on to “A Brief Wine Guide”. Before Esther starts her recipes she does include another note stating that “The recipes are easily cut in half or less. Many of these recipes have been handed down over many, many years. Other recipes come from friends.” The note is closed by “Hope you find these recipes delightful and tasty.”
Over the next few weeks, I will pick out (from the fifty had written recipes) a smattering of recipes ranging from fish, desserts, bars, entrees, soup, and canning. This family loved tuna. A total of 5 tuna recipes in this small recipe book. Gives me a chuckle because I dislike warm tuna- there are no tuna casseroles here. Cold tuna sandwich spread is okay, as well as that tuna maccaroni salad, but that is where I drawn the line.
Here are some Aver family recipes. Enjoy!
Tuna Spaghetti Sauce
2 cans tuna (7 oz size)
2 cloves garlic chopped
2 tablespoons parsley chopped
4 tablespoons olive oil
Take a skillet and heat up 4 tablespoons of olive oil. Add to it the above and 2- 1 lb 7 oz. can tomatoes and 1 tsp oregano. Salt and pepper to taste. Simmer about 30 minutes or till thickened. Serves 8.
Just to make-up for that interesting use of tuna in a spaghetti sauce, I thought I better give you this one.
1 cup of water
2 tsp. salt
3 cups flour
Beat eggs well add salt, flour, and water. Stir to a smooth batter. Drop by spoonfuls into hot soup 10 minutes before serving. To keep the batter from sticking, dip the spoon in soup before the batter. Excellent with chicken soup.
Five Cup Salad
1 cup fresh or canned oranges
1 cup crushed or chunked pineapple
1 cup coconut
1 cup whipped cream
1 cup miniature marshmallows
You could make this a “Seven Cup Salad” by adding 1 cup cherries and 1 cup walnuts. Combine the 5 or 7 ingredients, mix well, chill before serving.
Well, friends, I will briefly stop here and continue next week with some more Aver family favorites. As always, here is to good food, good friends, a SAFE election, and a good and free life.
Tempt Me! That is the title of a wonderful book by mother-daughter duo Kathryn Strand Koutsky and Linda Koutsky. This beautiful book features a nostalgic historical trip through visual arts in cookbooks and food advertisements. Starting with 1880 and moving right on through to 1980, the beautiful artwork as well as historical nuggets proves this book should be on every coffee table in Minnesota.
Minnesota cooking in fine art
If I was to stop and think about what attracts me to a cookbook, I would have to be honest and say it is the pictures. Pictures are proof someone actually cooked or baked what you are contemplating, and it turned out. Bonus!
Cookbooks got their foothold in Minnesota through local merchants looking to attract more customers to their stores. Most of these “cookbooks” were advertisement catalogs for each individual store; selling everything from floor paint to animal feed and best of all, they were free!
Many cookbooks art design began with simple etchings and engravings. As the economy began to expand, so did the Minnesotan pocketbook, taking with it food advertisements and artwork into the Golden Age of Illustration. Gone were the drab black or gray covers, in were colorful reproductions promoting fine art and the American spirit.
Some stiff flour competition
The historical material contained in this book is impressive, especially the history of Minnesota flour companies. Did you know that in the 1800s Minnesota was at the center for world flour production? Minnesota also held the record for the largest flour producer in the nation for more than fifty years.
Some of the famous flour companies were:
Columbia Mill Company out of Minneapolis, MN
Gardner Mill out of Hastings, MN
New Prague Flouring Mill Company out of New Prague, MN
“Gold Medal” flour from the Washburn, Crosby Company Minneapolis, MN
“Pillsbury” Minneapolis, MN
Sleepy Eye Mills, Sleepy Eye, MN- eventually moved to Minneapolis
Queen Bee Flour Mills- Minneapolis, MN- moved from Sioux Falls, SD
“Blue Jay” quick cooked rolled oats took me by surprise. The Robson Grocery Company out of Pipestone, MN used the “Blue Jay” label. Does anyone out there remember the Robson Grocery Company? The Robson Grocery Company building no longer stands.
Time marches on
Wars came and went. The industry continued to expand and the homemaker began to see a larger variety in canned and boxed foods. Companies were making foods with easy preparations like the Pillsbury “just add water” pancake flour.
Famous Minnesota companies
Duluth, Minnesota has some interesting coffee brands:
“Wampum” Brand Coffee by the Stone-Ordean-Wells Co., Duluth, Mn
“Blue Bird” Coffee by the Stone-Ordean-Wells Co., Duluth, MN
Hormel of Austin, Minnesota made its mark as well with its product Spam. If you are in Austin, take some time to tour the Spam Museum. It is a great deal of fun and the gift shop is a hoot.
Land O’ Lakes butter made its debut in 1924 after the Minnesota Cooperative Creameries Association decided that they wanted to improve their butter. At the time, MCCA made their butter from sour cream and sold it in tubs. They now were making butter from fresh, sweet cream and wrapping the butter in one-pound boxes. This quickly caught on and became the industry standard.
An additional famous Minnesota food company, Creamette. James T. Williams invented the first quick-cooking pasta, elbow macaroni, in 1912. His pasta was designed to have thinner walls and larger holes, making the pasta cook faster.
I’m chuckling as I type because a thought just raced through my mind- “Wouldn’t it be funny if Mr. Williams was Norwegian?!” Bet the Italians would roll over in their graves. Can you imagine the headlines in the paper? “Norwegian Reinvents Italian Pasta”
Lastly, in 1887, Log Cabin syrup graced the tables of Minnesotans. All thanks to a grocer named Patrick Towel who lived in the small village of Forest Lake.
Friends, I could sit and talk with you for h o u r s about the cookbook covers, recipes, advertisements, and historical items throughout this beautiful book. I would suggest this would make a great gift for yourself, as well as for friends and neighbors who love nostalgia, cooking, and baking. The artwork alone is gorgeous.
I wanted to take this time to thank Helen Vanorny for lending me this book to look at. It only took me a few months to get through my reading pile before I could start this book and within 15 minutes I ordered one for myself. Thank you, Helen, this book was the highlight of my reading year!
Till next time friends. Here is to good food, good friends and a very good life!
Tempt Me by Kathryn Strand Koutsky and Linda Koutsky
I always enjoy the family scrapbooks, and especially the cookbooks full of recipes from all of the different family members. So for some fun, I will share with you some Bruxvoort Family Reunion Recipes from the ’90s. I tried to pick recipes that were unique or recipes I had not heard of before. Enjoy!
Cranberry Tea – Nancy Feole
-I think this recipe would make a great Christmas Tea drink, or for a Christmas party. Enjoy!- Michele
Boil together 1 cup sugar, 1-quart water, 2 sticks cinnamon, and 5 cloves and remove from heat
Add 5 tea bags (or 2 family size) to the boiled water and let steep 5 minutes. Remove spices
Add 1-quart apple juice, 1-quart cranberry juice cocktail
Makes 2 1/2 quarts.
Grape Ginger Fizz- Jan Roelofs
-What a fun summer drink! Maybe you could try this recipe with apple juice as well?- Michele
3 cups of milk
1-pint vanilla ice cream
1 6 oz. can frozen grape juice
1 bottle ginger ale
Mix together. Pour into 4 glasses and fill each glass with ginger ale.
Zucchini Squash Bread- Aunt Ane Van Kalsbeek
-It’s getting to be that time of year for zucchini. You can’t have enough recipes for all your zucchini blessings.- Michele
1 cup cooking oil
2 1/4 cup sugar
2 cups zucchini- grated and peeled
1 tbsp. vanilla
3 cups flour, sifted
1 tbsp cinnamon
1 tsp salt
1 tsp soda
1 1/4 tsp baking powder
Beat eggs, continue beating and add oil, sugar, zucchini, and flour. Sift the dry ingredients together and add to the first mixture. This is enough for 3 loaves or 5 No. 2 size round cans. Bake at 350 for 1 hour. Very good sliced with a spread of butter and a slice of cheese. Freezes well also.
Turtle Cake- Marlene Bruxvoort
-The recipe baking time was unique since your splitting the cake batter in half and baking at two different degrees.- Michele
Make a regular German chocolate cake as directed. Take 1/2 of the batter and bake at 350 degrees for 15 minutes. While this is baking, melt 35 caramels with the 1 can sweetened condensed milk. Pour this over the baked cake half and put 3/4 cup chocolate chips and 3/4 cup nuts over the caramel. Then pour the other 1/2 of the cake batter and bake for 10 minutes at 250 degrees, then 15 minutes at 350 degrees.
Lunch Box Chocolate Chip Tarts- Laurel Bosma
-I thought these looked like fun! Give them a try and I will too.-Michele
1 stick of butter melted
1 cup brown sugar
1 cup half and half
20 graham crackers crushed
1- package 20 oz. mini chocolate chips
Mix together and then add the 20 whole graham crackers crushed and a 12 oz. package of miniature chocolate chips.
Take a mini muffin tin, spray with non-stick spray and then add the above mixture. Bake at 250 degrees for 15 minutes. Let sit a few minutes before removing it with a spoon.
Breakfast Casserole- Margo Bruxvoort (Brad’s mom)
Grease a 9×13 pan. Line pan with 6 slices of bread, crusts removed. Put on top of bread:
1 lb. of diced ham
1 1/2 cup Cheddar cheese grated
1/4 cup green pepper diced
6 oz. can mushroom stem and pieces, drained
6 more pieces of bread with crusts removed
These top 5 can be done the night ahead. Right before baking, combine and pour over the top:
3 cups of milk
6 beaten eggs
1/2 tsp salt
1/2 tsp dry mustard
Bake at 350 degrees for 1 hour OR bake at 275 degrees for 2 hours. Wonderful for breakfast guests. Serves 12-16.
Waffles- Delores Meendering (Brad’s Aunt from Hull)
I like to find different recipe for waffles. This is a good recipe to try.
2 eggs, separated
1 3/4 cups milk
1/4 cup vinegar
1/3 cup oil
1 cups flour
1 tbsp. sugar
1 tsp. baking soda
1/2 tsp salt
Beat egg yolks, vinegar, and milk. Add oil. Add dry ingredients. Stir till smooth. Beat egg whites till stiff. Fold in. Bake.
Lastly, I have a recipe from Brad’s dad Harvey….
Elephant Stew- Harvey Bruxvoort
-There’s a comedian in every family.- Michele
salt and pepper
2 rabbits- optional
Cut elephant into bite-size pieces. This should take you about two months. Add brown gravy to cover. Cook over kerosene fire for four weeks. This serves 3.800 people. If more are expected, rabbits may be added, but only if necessary, as most people dislike finding HARE in their stew! HA!
Oh, man! Till next time friends, here is to good food, good friends and some great family to share life with!
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