I really can’t remember a Sunday dinner meal when I was growing up without creamed sweet peas especially during the summer months. It was truly a farm to table dish because the peas were picked from my parent’s very large garden that morning and served at the noon meal. Fresh creamed sweet peas have a delicious flavor that can’t be described. You have to shell and cook some yourself to get the idea. When I found sweet peas at the Shenandoah Valley farmers market in June, I had to purchase some to cook.
Beef Shish Kabobs is a great recipe for the Memorial Day Weekend. My family made these kabobs on camping trips years ago. The first time we made this recipe, we couldn’t believe how tender and flavorful was the meat. The perfect supper cooked over an open fire under the mountain skies of the Blue Ridge Parkway or at home grilled on a charcoal pit. This simple recipe is one that I’ve stored away all these years. When a friend recently served kabobs at his daughter’s graduation party, I remembered our family recipe.
Why make “Chopped Chicken Liver?” Because it is a traditional food often served at Jewish holidays including Passover. This holiday is celebrated with a special dinner and it will soon be here. Plus, my recipe for “Chopped Chicken Liver” is delicious. Other than the high cholesterol content, chicken livers are very nutritious; rich in iron and many vitamins.
I happened to mention to a friend that I was looking for recipes which use fresh Louisiana strawberries for my blog. She replied by saying that she has a great recipe which she makes every Easter using local strawberries. Bonnie shared her family tradition and recipe for “Miniature Strawberry Cheesecakes”. It’s a delightful recipe. Surely everyone will love to eat it!
For Valentine’s Day, I have a simple cookie recipe from my grandmother Ida Belle. She was born in the late 1800’s on an Iowa farm where everything was homemade. I have fond memories of visiting the family farm in the summertime: fresh air, corn fields, and cool water directly from their well. Life seemed simpler then. Grandma liked to bake and Angel Crisps is one of her recipes. Continue reading
When we held the estate sale of our parent’s home, one item that we didn’t sell was my mother’s heavy marble slab that she used for making candy. She made the best Peanut Brittle every year at the Christmas holiday season. I kept the marble slab and recently located her Peanut Brittle recipe. Here’s my attempt to duplicate it.
When we asked our cousins to suggest favorite family recipes for our Snavely-Blough reunion; Peg and Tim nominated Corn Pudding. It was Tim’s grandmother’s recipe and the corn dish was a perfect fit for our Iowa reunion. Grandma Jackie’s Corn Pudding was delicious. Continue reading
I am guessing here; but I imagine that most families have mealtime traditions, especially at holidays. One of our traditions is fixing pancakes on a lazy weekend morning with no reason to rise and shine for school or a work schedule. Mother’s Day, celebrated in May, is one of these holidays with special traditions when we make pancakes. Buttermilk pancakes from a boxed mix is my husband’s specialty. They are light and fluffy and have no equal.
Jeanne’s Stuffed Chicken Thighs is a time-honored family holiday tradition for Passover from my mother-in-law. In this household, the Passover meal is celebrated each spring with a large formal family meal and recounting of the story of the Exodus of Israelites from Egypt and their life of slavery and on to freedom. The evening meal wouldn’t be the same without Stuffed Chicken Thighs.I asked my mother-in-law for the recipe for my blog. Although I’d eaten this dish many times, I had never actually watched the preparation and was surprised at the ingredients. The chicken thighs are stuffed with kugel made from a wonderful combination of fresh, aromatic vegetables, eggs and matzo. The chicken thighs are delicious; this dish is good any time of the year. Continue reading
This week I have my favorite recipe for yellow summer squash. This squash is plentiful in stores in the summertime, why not eat it more often? I can pinpoint “Aunt Fanny’s Summer Squash Casserole” as the turning point in “how I learned to like to eat squash.” I never liked “squash”, but this casserole changed my mind.