Grandmas' treasures

Grandmas' Treasures

I know that it has been some time since my last posting to this blog and I would like to apologize for this.  I have been very busy these days and without boring you with details, I will simply leave it at that. 

Since we are almost into Spring now, I thought maybe it would be a good idea to share some recipes that are my favorites for this time of year.  While perusing my vast collection, I stumbled across my Grandmas’ old recipe notebook.

My Grandma, Lois Witt, was a preachers’ wife and she was always entertaining members of her church.  She certainly knew how to put on the dog! Whether it was a pancake breakfast for the entire church, an afternoon tea or an intimate dinner for a few guests at home or the good old fashioned “church pot luck”, Grandmas’ cooking was legendary!

  I started looking through it and was amazed at what treasures lied within.  This notebook is well over 50 years old.  I can’t verify the actual date, but from the looks of it, it appears to be from the 1940s or early 1950s.   These recipes are word for word, so any commentary is that of Grandma.   So with that said, let’s explore some of Grandmas’ treasures!

Grandma Witts' Rhubarb Pie

First up, 

Grandma Witts’ Rhubarb Pie (Custard Like)

4 cups Rhubarb diced

1 ½ cups sugar

2 eggs

3 tablespoons Minute Tapioca

1 tablespoon orange juice

(I also use a little Cinnamon & Nutmeg)

Beat eggs slightly.  Add sugar, tapioca and orange juice.  Fold in diced rhubarb.  Put in an unbaked pie shell and bake in oven at 425º for 45 minutes.

Best Ever Meatloaf  

Best Ever Meat Loaf

1 can cream of mushroom soup

2 lbs of ground beef

½ cup fine dry bread crumbs 

1 small onion-minced

1 egg beaten

1/3 cup water

In a large bowl mix thoroughly 1/2cup soup, ground beef, bread crumbs, onion, and eggs.  In a baking pan firmly shape into 8 x 4-inch loaf.  Bake at 350º 1 1/4 hours or until done.  Reserve 2 tablespoon of the drippings.  In a saucepan, heat the remaining soup, water, and reserved drippings to boiling, stirring occasionally.  Spoon over meatloaf.  Make 8 servings.

 Buckaroo Beans

Buckaroo Beans

2 cups Red Beans

6 cups of water

1 large onion, thick-sliced

2 fat cloves garlic, thinly sliced

1 bay leaf

1/2 pound ham, slab bacon or salt pork

2 cups canned tomatoes

1/2 cup chopped sweet red or green pepper

2 teaspoons chili powder

2 tablespoons brown sugar

1/2 teaspoon powdered mustard

1/4 teaspoon oregano or cumin

salt to taste

Soak beans overnight.  Place heavy kettle with soaked beans and soaking water over high heat.  Add onion, garlic, bay leaf, meat.  Smoked ham should be cut in 1/2 inch cubes; slab bacon or salt pork in a criss-crossed pattern, not quite all the way through to the rind.  Bring to boiling point rapidly, reduce heat and simmer.  Cover tightly and cook one and a half hours.

Add remaining ingredients except for the salt.  Bring to boiling point rapidly, reduce heat to simmer.  Taste for salt.  Add sparingly until it is just right.  Cover. Simmer for 2 hours.  There should be enough liquid left on beans to resemble a thick gravy.  If cooked at this slow-simmer stage, beans will not stick to the pot.  Just to be on the safe side, you might gently stir beans at intervals, lifting them with a wooden spoon to keep from crushing.

Serve in soup dishes, with hot buttered corn sticks, crips cool relishes.  Have fruit sherbet or a simple pudding and cookies for dessert.  You'll wish you had doubled this recipe.

So there you have but just a taste of some a Grandma's recipes.  Please give them a try.  I will be posting more soon.  You won't be disappointed I guarantee you!   So until next time.

All the best to you and those you hold dear, and only the best on your table!  Until next time, I remain yours, Bobby.