Stuffed Cabbage Stoup

from Rachel Ray's 2, 4, 6, 8 Great Meals for Couples and Crowds (2006)

2 tablespoons EVOO (extra-virgin olive oil)
1 1/2 pounds ground meat loaf mix (a combination of beef, pork, and veal)
1/2 teaspoon allspice (eyeball it)
1/2 teaspoon coriander (eyeball it in your palm)
Salt and black pepper
1 bay leaf
1 onion, chopped
2 garlic cloves, minced
1 carrot, thinly sliced with a vegetable peeler into strips, then finely chopped
1 pound Savoy cabbage, thinly sliced (1 small or 1/2 to 3/4 larger head)
1 28-ounce can diced tomatoes
1 cup tomato sauce
1 quart chicken stock
1 cup white rice
Handful of flat-leaf parsley leaves, chopped
3 Tablespoons fresh dill, finely chopped

Heat a deep pot (larger than my Dutch oven) over medium-high heat. Add the EVOO, twice around the pan, then add the meat and brown it for 2 to 3 minutes. Season the meat with the allspice, coriander, smoked paprika, salt, and pepper, then add the bay leaf, the onions, garlic, and carrots. Cook the veggies for 2 to 3 minutes to begin to soften them, then add the cabbage and wilt it down a bit. Add the tomatoes, tomato sauce, and stock and cover the pot. Raise the heat to bring the stoup to a boil, then add the rice and reduce the heat to a simmer. Cook for 16 to 18 minutes, until the rice is just tender. Stir in the parsley and dill, discard the bay leaf, adjust the salt and pepper, and serve.

Rachel says it serves 4. I think it serves at least 6. Although, she might be correct for young, hearty eaters.

Notes: Rachel says this is a great alternative to Stuffed Cabbage. I say it is much better than stuffed cabbage and much easier to make. I tried this on January 17, 2012. I will make it again. Good meal with a salad and crusty bread.

White Sauce From Ellen Wallace Jarrell Hamilton

Written Down in Ninth Grade Home Economics Class with Mrs. Conner

Thin~
       1 Tbs Fat
       1 Tbs Flour
       1 Cup Milk
       1/4 teasp Salt
       Dash of Pepper
Medium~
       2 Tbs Fat
       2 Tbs Flour
       1 Cup Milk
       1/4 teasp salt
       Dash of Pepper
Thick~
       3-4 Tbs Fat
       4 Tbs Flour
       1 Cup Milk
       1/4 teasp salt
       Dash of Pepper

Melt fat, add seasoning. Stir in flour. A thick paste forms. Gradually add milk. Add a tablespoon of milk-stir, add another-stir, add-stir, until it becomes a thin paste. Then add more stirring all the time until you have added all the milk. Continue stirring, heating slowly until the sauce begins to thicken. Patience required.

Note:

White sauce is the base of many recipes like macaroni and cheese, broccoli casserole, cheese sauce, cream soups. I always use butter, but left the word fat in to reflect the time (1964-1965) when I learned how to make this. At that time one might have used lard, oleo (margarine), or butter.

I can distinctly remember writing down this recipe in the Home Economics Room at John Basset Moore High School in Smyrna now Smyrna Middle School. At that time it was in the second floor corner room on the Frazier and Delaware Streets Side. I also remember the song "I Wanna' be Bobby's Girl" playing in the background as we cooked. I replaced Bobby with my crush of the moment, long forgotten now. Little did I know that in a few years the song would be quite real for me.

Chip Chopped Ham From Jane Evans Hamilton

Combine in medium sauce pan:

½ teaspoon paprika

½ teaspoon dry mustard

2 Tablespoons dark jelly—grape

½ bottle Heintz chili sauce

2 Tablespoon brown sugar

¼ cup vinegar

2 Tablespoons water. 

Bring to a boil and boil 5 minutes. Add meat—spiced ham, Spam, Treet, or equivalent of a No 1 can if you use ham chopped into small squares. Use as sandwich filling on buns or bread.

Note: For any of you who remember these two ladies, you will not be surprised that I found the recipe in my box written in my mother's hand writing. What a perfect combination these two ladies made! One always trying to get someone else to do something for her, the other always trying to do something for someone else. 

The Hamilton love of sugar is well represented here. Can you imagine eating processed meat with both sugar and dark jelly added? Oh dear!

Anna's Cookie (Standard Pressed Cookies)

1 1/2 cup butter

1 cups sugar

2 eggs

3 1/2 cups flour

pinch of baking soda

1 vanilla

1/2 teaspoon almond flavoring

Press onto cookie sheet. Bake at 475 degrees F.

Note:

    Mother named these Anna's cookies because Anna Choma helped her make them. I think Anna was better at operating the cookie press than Mother was. They used food coloring to color the cookie red and green and decorated them with colored sugar and silver and gold sugar pearls. Anna's cookies went in the teacher's Christmas cookie assortment to make them look pretty. Mother liked making these much more than the cut out cookies because they were much easier.

   Anna Choma was in a concentration camp during World War II. Sometime in 1949, my parents sponsored her and her family (Anton, husband; Weldy, son; and Helena, daughter). They lived across the road. The children were my playmates. Stephan, Stevie, came along in 1953. He was baby brother to all of us. 

Mrs. Weigel's Date and Nut Loaf

Ingredients:
1 cup chopped dates
1 cup chopped nuts
1 cup sugar
1 1/4 cup boiling water
3 1/2 cup sifted flour
1 teaspoon baking soda
2 eggs
1/4 teaspoon salt
1 teaspoon melted butter
1 teaspoon baking powder

Directions:
     Sprinkle soda over dates - add boiling water - stir well - let cool. Beat egg yolks - add sugar - nuts - butter and vanilla. Add to date mixture. Add flour - then fold in beaten egg whites with baking powder.
     Pour into greased and floured (use Pam) loaf pans. Recipe does not say, but I suggest 2 large or 4 smaller pans.
     Bake for 1 hour at 350 degrees F.

Notes:

Mrs. Weigel was Paul Weigel's wife. He owned and operated the "mill" at the intersection of the railroad and Commerce Street (Rt 42) in Kenton.  Two houses sit on the property today. The Kenton Chair Factory is behind. The mill was very close to the railroad track so that grain could be loaded easily. My father and Mr. Weigle (Paul) were great friends.

Mr. Weigle supplied the wicks for lighting the Forth of July fireworks. The wicks were leftover from a time when something had to be lighted at the mill. He may have bought them with the mill. I guess Mr. Weigel had lots of them. They were about 5 inches long and maintained fire even though they burned very slowly. I can still remember (almost feel) the year I graduated to being able to carry a wick around at the Forth of July party. I felt so grown up with that glowing wick jauntily perched between my index and third finger.

Explore a Healthy Live

Pecan Cookies--Mary Wallace Jarrell

Simple Cooking for the Epicure by Jean Hamilton Campbell and Gloria Kameran

New York. The Viking Press. 1949

p. 139

Sometimes known as the best cookies in the world—also the easiest to make: no rolling, no ice boxing. However, they are very messy!!!

1 cup softened butter (or margarine)

½ cup powdered sugar

2 cups of flower

1 teaspoon vanilla

1 cup chopped pecans

extra powdered sugar for rolling

Mix all ingredients together and form into flattened balls about the size of walnuts. Cook in oven at 350 degrees F for 25 to 30 minutes. They should look slightly golden brown. Remove from oven and allow to cool on racks for about 10 minutes.

Then put about 2 cups of 10X sugar into a one gallon or so can with a lid. Then put the cookies in the can and shake gently enough that the cookies do not break into pieces. Remove from container and put back on racks to cool. Allow to cool and cure (overnight if possible) before packing. Messiness prevention: Put the racks on jelly roll pans so the powdered sugar does not spill on the counter.  

According to the cook book, these cookies are “the easiest cookies in the world”. I’m not sure that is true. However, once a system is developed, it gets easier. Here are some suggestions. They keep and pack well. They are messy to make and to eat. I suggest leaning over the sink or holding the plate under your chin.

History: Mary, my mother, made these many times as a child. They went to church for coffee hour and in Christmas packages for teachers and friends. They were definitely a favorite.

When our girls arrived, I wanted to do something as a special tradition. I named them Santa Clause cookies and we baked them together. Mom, Dad, and daughters made them together for Santa. What Joanna and Luminita may not know is that as soon as "The Night Before Christmas" was read, girls tucked in and kissed, presents placed, stockings filled, and sleigh bells jingled very loudly, dad and Mom dutifully hurried to eat Santa's cookies and drink his milk.

They are still a favorite. More recently, if I want to send someone a special gift that says I love you better than something store bought, I make a batch and send them.

Sweet-Hot Mustard

From Ruth Hoch (Our neighbor across the road on the farm)

Step 1. Combine 4 oz Coleman's dry mustard (3/4 of can) and 1 cup wine vinegar-refrigerate overnight.
Step 2. Next day,  mix 4 beaten eggs and 1 cup sugar in double boiler . Heat, stirring frequently. Almost constantly. The trick is not to let the eggs stick.
Step 3. Add mustard and wine vinegar mixture and stir some more.
Step 4. Cook and stirring constantly until it thickens (about 10 minutes)
Step 5. Pour into small jars (3 small jelly jars). Cool on counter and then refrigerate.

Note: The then very young couple Ruth Hoch and her husband Dr. (dentist) Charles Hoch purchased the farm across the road from us in 1963. Ruth's passion was golf. Charles, was his race standardbred race horses which he bred and trained on the farm.
         I was 12 at the time and because our end of Bryn Zion Road went to Clayton Elementary and the other end went to Kenton Elementary, I did not know that George Dunning, who was my age, lived across the road. I found out in seventh grade when we all went to East Smyrna Elementary, and George and I were in the same class. Needless-to-say, I was thrilled to have someone in my class close by. I enjoyed the summer between the seventh and eighth grade getting to ride to little league baseball games with the Dunnings.
      My excitement was short lived because a little over a year after I learned that George was there, the Hoch's purchased the farm and George moved away. I was really unhappy with the Hochs. However, they soon became wonderful neighbors and friends. Charles died in the 1980s, but Ruth remains a very special friend even though she moved off the farm years ago.
     Most Christmases Ruth made a basket of the most delicious treats. This mustard is one of the best, and Mother made gallons of it for gifts in the years to come. It keeps forever in the refrigerator. I finally used the last of it several years ago. It is the best mustard to use with ham. Just the right combination of sweet and hot.

Mary's Stewed Tomatoes (Serves 6-8)

Mary Wallace Jarrell

 To two (2) large cans of tomatoes add 1/3 cup sugar, 1 chopped green pepper and 1chopped onion, salt and pepper to taste, and 2 tablespoons butter. Cook until very hot. Add thickening made of flour and water.

Note:
     This recipe reminds me of one of my favorite "aha" moments. I know that I re-typed many of Mother's recipes on my new Smith Corona typewriter during the 1960 when I was a teenager. This recipe was typed so I must have done it. I also remember a distinct time when I learned that you could buy tomatoes in a can at the A&P. That was after Bobby and I started to date and maybe after we were married. They answer may be that I thought canned tomatoes were the ones we canned in jars and stored in the basement.

Tomato Pudding (The Valley Forge Cookbook) via Judy Prettyman Bubeck

1 15-03 oz can tomato puree
1 1/2 cup bread cubes (3 slices)
3/4 cup brown sugar
1/2 cup melted butter

    Put bread cubes in 1 quart casserole~pour melted butter over top. Mix sugar and puree~cook 5 minutes. Pour over bread. Bake 1 hour at 350 degrees F.

Note: Judy Prettyman was my college roommate (314 Harrington C) during the Fall of 1970 just before Bob and I were married. During the next years, 1971, 1972, and 1973 she and Bob's best friend Ed Urian "dated". They often came to our house in Kenton for dinner. One time Judy brought Tomato Pudding. Of course, it was delicious, and I asked for the recipe.

Aunt Lassie's Crab Cakes

Lassie Comegys

Makes 8 crab cakes

1 lb back fin crab meat (special)

6-8 saltines, crushed

1 Tbsp Worchestershire Sauce

1 tsp dry mustard

1 tsp Old Bay Seasoning

1 tsp fresh parsley, chopped

1 egg

2 Tbsp Mayonnaise         

               Crush saltine until fine, add all seasonings, and egg. Mix well. Gently add picked (and repacked) crab meat. Form into cakes and place on cookie sheet. Place in refrigerator for at least 1 hour. Perheat oven to 450^o . Bake until golden brown (about 15 minutes). Crab cakes may be frozen after cooking. Thaw, cover with plastic wrap, and heat in microwave about 1 ½ minutes. Good Luck!

Note: Crabs were always a favorite for dinner especially when the Comegys and the Jarrells gathered for a meal. Aunt Lassie and Uncle Dick moved from Clayton to Oxford, MD in the late 1960s--I think 1969. for some, me in particular, Clayton was never the same after they moved to Oxford. 

     Oxford allowed them to get away from the demanding patients in Clayton and Smyrna who loved them, but still thought they should be on call 24/7. They enjoyed almost 20 years of sailing and living in Oxford where they immediately became treasured community members. Aunt Lassie collected more good recipes in Oxford. I think this was one of them. 

Hot Beef Dip From Gail Lurty Denney Allen

1 8 oz package cream chees

1 pint sour cream

Chop 1 onion very fine

Chop 1 green pepper very fine

Cream together. Tear 1 package dried beef into small pieces. Add 4-5 drops of Tobacco Sauce and 2 dashes Worcestershire Sauce to taste.

Bake in oven at 325^o  for 20 to 30 minutes until bubbling hot. 

Lulu Paste from Aunt Lassie Comegys

1 egg well beaten                     8 oz Philadelphia Cream Cheese
2 tbsp sugar                             pinch of salt
2 tbsp vinegar                          small piece of butter
                                               1 green pepper
                                               1 onion
Cook first three ingredients over low fire, stirring constantly until thick. Pour while hot over 2 small packages Philadelphia Cream Cheese and beat well. Add pinch salt, small piece of butter, l green pepper-chopped fine, and 1 onion-grated with juice drained off. Beat well and chill in refrigerator several hours before serving. Use with crackers.

Note: Many of the best recipes came from Aunt Lassie. She was not afraid to try anything and it usually tasted good.

Delaware Bay Combination Sandwiches

Mary Wallace Jarrell (Between 1950—1970)

These are the sandwiches we took on Delaware Bay fishing trip. John and I tried them again on December 22, 2011, and they tasted really good.

The key is FRESH so for the two of us I bought:

¼ lb  Sweet Lebanon Bologna                                     ¼ lb  Honey Ham

¼ Provolone Cheese             Sweet Pickles                      Hot Peppers

Mayonnaise (Hellmann’s)                                                  Oregano

Fresh Keiser Rolls                 Sliced Tomato                     Lettuce

               Spread both sides of bread with mayonnaise. Stack it this way: Ham, Cheese, L. Bologna, tomato, oregano, and add lettuce. Put the “top-lid” on and enjoy. Easy and delicious.