This was taken after my dad left high school and went to work in Conway Missouri. I am not sure if it was before or after he married my mother, as he continued doing farm work after they wed. I would say this was taken about 1933 or 1934. It’s a really tiny photo and until I blew it up, I was not even sure who was sitting on the tractor. It looks like he has a stick or cigar in his mouth!
This is a quick recipe and makes a nice change from the beef version.
WHITE CHICKEN CHILI
1 green bell pepper, chopped
1 large onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, minced,
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
2 cans (14 oz each) cannellini beans, drained
2 cups chicken stock
1 pound boneless, skinless chicken thighs, cut into 1 inch pieces
In a large saucepan, cook bell pepper, onion, garlic, jalapeno, oregano and cumin in olive oil over medium heat, stirring until vegetables soften, at least minutes. In blender puree half the beans with half the stock; transfer to the saucepan. Add chicken and remaining beans and stock simmer until chicken is cooked through, at least 5 minutes. Season to taste.
I bought some Jerk seasoning last year for a pork medallion dish I served at a dinner party, and I had forgotten how much I like it! Here is an easy recipe with chicken which also uses Jerk seasoning.
1 – 20 oz can pineapple chunks in juice, drained and chopped
1/2 small red onion, chopped
1/4 cup chopped fresh cilantro
2 large boneless, skinless chicken breasts,
2 tablespoons Jerk seasoning
1 tablespoon olive oil
In medium bowl, combine pineapple, onion and cilantro for salsa; season with salt. Pound chicken to 1/2 in thick, then cut each breast crosswise into two equal pieces; sprinkle with Jerk seasoning. In large skillet, cook chicken in the olive oil over medium heat until browned and cooked through, about 3 minutes per side. Serve with Salsa.
Here is a quick recipe which is a little different from the usual shrimp cocktail.
TANGY SHRIMP COCKTAIL
1/2 cup mayo
1/4 cup chopped dill pickles
3 tablespoons chopped shallots
1-1/2 tablespoon fresh lemon juice
2 teaspoons lemon zest
2 teaspoons minced tarragon
1 pound peeled, tail on cooked large shrimp
In a medium bowl, whisk mayo, pickles, shallots, lemon juice and zest, and one teaspoon tarragon; season with salt and pepper. Sprinkle with remaining tarragon and serve with shrimp.
Tramore, County Waterford, Ireland, 1908 or before, I always amazes me the number of views of the Tramore Strand over the years. That’s the Protestant Church spire on the left and the Catholic Church spire on the right, both on the horizon.
I have no idea why this is called Presbyterian Pudding. It certainly is interesting…I wonder if they made it in winter and cooled it in the midwest snow! Sort of like a bread pudding without the eggs and milk! Someone asked me the other day why these are called puddings when they are not anything like puddings as we know them; I think this comes from the English and Irish derivations where a lot of “desserts” were called puddings. Also, it may have something to do with simply baking or cooking anything with liquid, but not 100% sure. Can anyone out there clarify?
Stew prunes or any small fruits, sweeten to taste and while boiling hot put in a few thin slices of good light bread; when the bread is saturated with boiling juice put the bread and fruit in alternate layers in a deep dish, leaving a thick layer of fruit for the top. Put a plate on top and when cool, set on ice or where it will get real cold. Serve with sugar and cream. Whipped cream is delicious.
Here is another old recipe. I have not tried it yet, but it sounds interesting! As usual, the measurements are a little unclear.
BAKED INDIAN PUDDING
Three quarts of milk, six heaping iron spoonfuls of cornmeal, three eggs, one coffee cup of molasses, one cup sugar, butter size of an eggs, one teaspoonful each of nutmeg, ginger, cloves and cinnamon, salt, and one coffee cup seeded raisins. Boil half the milk, wet the meal to thin batter with the balance of the mil, and stir into the boiling milk; when cool, add the other ingredients and bake slowly three or more hours.
This is another old recipe from my great grandmother’s cookbook. Note that it’s made with bread crumbs instead of pieces of bread. Very different from bread pudding today. Note the measure of butter and the ever present egg “yelks”. Seems like they put meringue on top of a lot of things to use up the egg whites!
One quart of grated bread crumbs, one quart of milk, “yelks” of four eggs, well beaten, piece of butter the size of an egg, one cup of sugar, two teaspoonfuls baking powder, and two teaspoonfuls extract f lemon; mix all well together and bake. Beat the whites of the eggs with a cup of powdered sugar, flavor with one teaspoonful extract of orange or lemon, cover the pudding with it and bake until browned a little.
On the left is my uncle, Percy Carlisle, and on the right my aunt, my mother’s sister, Mabel Shank Carlisle. Don’t know who the people in the middle are, though my mother always though the woman in the middle was Percy’s mother. Mabel is wearing a dress but the older woman was sporting pants! I think that is Mabel and Percy’s home in the background, and at that time they were living in Cambria, California.
This is quick to make and really good!
BALLYMALOE GARLIC BUTTER
4 oz butter
2 tablespoons parsley, finely chopped
4 to 5 teaspoons lemon juice, freshly squeezed
4 to 5 garlic cloves, crushed.
Cream the butter, stir in the lemon juice a few drops at a time, then add the parsley and garlic. Mix well. To store, form a ball or roll and wrap in plastic wrap, sealing. Refrigerate.
This photo was taken January 31, 1937 at 2522 W. Broadway, Spokane, Washington. Standing is Ethel Rodgers with grandson, Jack. She wrote on the back of photo that there was 27 inches of snow and that the temperature was 14 below zero. I don’t know if this was Ethel and Bill’s home or the home of their daughter, Ritzanna, after she married. I did a quick search and the house is still standing, though you can barely see it from the street due to large trees that have grown in front of it. House was built in 1905.
Another recipe from the 1887 recipe book put out by Dr. Price, who had a large assortment of extracts and other cooking ingredients on sale at the time. I think “paste” refers to pastry used for a crust, though there is no recipe for it here.
Take any of the firm fleshed fish, cut in slices, and season with salt and pepper; let them stand in a very cool place for two or three hours, then put them in a baking dish, with a little cream or water and butter and flour rubbed to a cream, with minced parsley and hard boiled eggs sliced; line the sides of the dish half way down and cover with a nice paste. Bake in an oven, quick at first, but gradually growing moderate.
This is from a painting by Stephen Bone, an 16 x 12 inch oil painting done in 1938. It has not changed much since then. Coliemore Harbour, Dalkey, County Dublin, Ireland, with Dalkey Island in the background.
This recipe is from an old recipe book that belonged to my great grandmother. I have never made this pudding, but it’s interesting to see what lengths they went to to cook in those days. Throughout the cookbook, he refers to “yelks” of eggs instead of yolks.
CORN STARCH PUDDING
One quart of milk, except enough to wet three tablespoonfuls of corn starch, placed in a tin pail, set in a kettle of boiling water; add the yelks of four eggs, beaten, half a cup of sugar, the corn starch and a little salt; let it boil until it thickens; when fool, flavor with one teaspoonful vanilla; pour into a pudding dish, beat the whites of the eggs with half a cup of pulverized sugar, flavor with extract of lemon and place in oven to brown.
Ednah Barbara Forkner Lewis. Taken in the 1930′s after she divorced husband number three. She never married again but took the name of her first husband after that. She lived in San Francisco and worked as a hair dresser for many years, then when Aunt Annie’s second husband died in the early 40′s, she moved to Los Angeles, opened her own beauty salon near her mother’s home in Highland Park, and lived there until her death in 1968. I have one of the rings she is wearing, along with the white beads. She loved her jewelry!
Another dish for breakfast or brunch….and a good way to use up stale bread!
GRUYERE AND PROSCIUTTO STRATA
2 teaspoon canola oil
4 oz thin sliced prosciutto, chopped
2 large sweet onions chopped (4 cups)
1 carton (8 oz) egg substitute
2-1/2 cups 2% milk
1/4 teaspoon ground mustard
1/8 teaspoon pepper
8 cups cubed French bread
1-1/2 cups shredded Gruyere or Swiss cheese, divided
Heat oil over medium heat in large skillet and cook prosciutto until crisp. Remove with slotted spoon and drain. Add onions to skillet, cook and stir until tender. In a large bowl, whisk egg substitute, milk, mustard and pepper. Stir in bread and onions. Reserve 2 tablespoons cooked prosciutto for topping; stir remaining prosciutto into bread mixture. Transfer half of the mixture to a greased 13 x 9 baking dish; sprinkle with half the cheese. Top with remaining bread mixture. Separately cover and refrigerate strata and reserved prosciutto overnight. Preheat oven to 350 degrees F. Remove strata from refrigerator while oven heats. Bake, uncovered 20 minutes; sprinkle with remaining cheese, top with reserved prosciutto, bake 15 to 20 minutes longer or until knife comes out clean in center. Let stand 5 to 10 minutes before serving.
NOTE: I always use more mustard and white pepper and give this a zesty taste.
This is my mother’s first cousin, Ednah Barbara Forkner…and at the time, I think Smith. It’s interesting to go through her photos because she liked to write on the back of photos in great detail. But when you come across photos of the second and third husbands…nothing. I think this is husband number three with her, Mr. Smith. They seemed to have been on some sort of road trip, but I cannot figure out what is behind them. Most of it looks like rubble except for the winged statue behind Ednah on the left. Could it be the top of an unpainted totem? Anyone have any ideas? They lived in Washington State around this time.