Eller Family Cookbook Lynn Eller 220p

ELLERFAMILY COOKBOOK

by

LYNNELLER and

JUANITA F. ELLER

ELLBR FAMILY COOKBOOK

ILLU STMTIONS AND I.{YOAT

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LYNN ELLER and JUANITA F. ELLER

TEB ELLER FAITILY

COOKBOOK

Written and Published by LYnn Eller

#42 28th Street

Atlanta,

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GA 30309

and

Juanita F. Eller Rt. #2, Box 145-D flhittier, NC 28789

LibraryofCongrressCatalogueCardltrrmber:93-90054

Printed

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cLossoll PRESS 1935 Sampson Drive

Apollo,

PA 15613-9238

fNTRODUCTfON.

. . . . . . . . . .

.

Cakes Candy

Cookies

Ice Creams Miscellaneous Pies and Cobblers Puddings

ENTREES

. . . . . . . .

. . . . .

81

. . . .

99

Main Dishes and Casseroles Meats

Fish

FowI'

PICKLES, JELLIES, and CONDIUENTS :SALADS . . ."t. . . . . . . . . .

107

souPs.........117 LzL . . . . . . . . . . .

PROtt rOREfGN LANDS . . . . . L29

VEGETABLES RECIPES

Belgium Germany

Holland

. 'switzerland Mexico

. . .

ASSOCIATION. .

JUANITA'SUINICOOKBOOT LYNN'S t{tNr COOKBOOK ,EISIIORY: ELLER FAUILY

. . . .

INDEX OF RECIPES

CoNTRTBUTORS.

..

. . . . . . . .

L47 185 199

202 2O5

LYNN ELLER

Lynn is LYNN ELLER, Co-Author, Co-Editor, and Originator. the son of the late Vernon Thomas Eller and Stella Thomas E1ler.

His lineage is cited in Hooks L957 book t p. 230. He is a descendent of Harvey, Simeon, John, Peter, and George Michael.

Lynn was reared in western Nebraska. He has lived in Denver, New York City, Wiesbaden, Germany, and At1anta. A graduate of the University of Nebraska, he furthered his education at Ne$/ York University earning a Masterrs Degree in Retailing.

THE ELLER FAUILY COOKBOOK htas conceived by Lynn in response to the call from the ELLER FAUILY ASSOCfATION for suggested contributions to the ARTS AND CRAFTS FAfR to be held in conjunction with the 1993 CONFERENCE in Portland, Oregon.

Having been in food service (catering) for 16 years, his knowledge of food preparation and presentation in Atlanta is well-known. He has long harbored the desire to write and publish a cookbook that was different and unique. To assist him in this project, Lynn called upon the ELLER FAUILY ASS@IATIOI| membership. Their response was gratifying and the idea became reality.

It is a great pleasure to have this ELIJER FAUILY COOKBOOK in print and available to family and friends. Juanita, the co-editor, and Lynn hope you witl find the book endearing and usable. iv

JUANITA FISHER ELLER

Who JUANfTA ELLER, Co-Author, Co-Editor, and Coplmriter: EIIer and an birth by is a Fisher is Juanita Fisher Eller? She by choice. She married J. Gerald Eller, Co-founder of the ELLER FAITIILY ASSOCIATION and Editor of THE ELLER CIIRONICLES, iN 1943

during World War If. At the time of the publication of this years making up COOKBOOK, she will have spent the past fifty him.

Since he has new recipes and trying out old ones on to pass some free feels survived in good health, she, Juanita, members you faithful to along of her more successful efforts parents three of are the of the ASSOCIATION. Gerald and Juanita four and grown children, two sons-in-Iaw, one daughter-in-Iaw, in various life grandchildren. Juanita has spent her adult pursuits, taking two very seriously: wife to Gerald and mother Lo Jerri, Steve, and Jeannie. She takes special pleasure in her role of grandmother to Holly, Joe, Jay, and Bobby. Other than that she has edited and published two books, written several published articles, and worked in various capacities in different offices on the Western Carolina University campus. Juanita and Gerald are retired (that's a laugh) now and live in an o1d log cabin on Barker's Creek in the Great Smoky Mountains.

INTRODUCTION

Our special thanks to the many contributors of recipes and bits of EIter history, memories, and nostalgia. We think all of you will enjoy cooking "along the E1ler lines." We have done our best to avoid errors, but even the best of proofreaders overlook some things. rf you find a typo or omission in your recipe, especiatly one that would result in a "goof" in the finished product, please caII it to our attention and we will do our best to notify our readers of the correction(s).

Of interest to us and to our readers is the demographic representation of our contributors. The BOOK contains over 400 recipes from ELLER FAMILY members from 25 states, and to further our ELLER FAMILY ASSOCIATfON international statusr wâ‚Ź are proud to present recipes from Germany, Belgium, Netherlands, Switzerland, and Mexico.

You will note that we have a National Li-brary of Congress Card Catalogue Number; however, we have made no effort to have this book copyrighted because we sJ-ncerely hope you will find parts of it that you want to copy and use again and again. fn compiling this cookbookr wâ‚Ź have used as few abbrevi-ations as possible in order to avoid confusion, and the ones we have used are standard, but to assure your correct interpretation here are the ones you will find most frequently in our text:

(LE) = LYnn El1er's comments (JFE) = Juanita Fisher Eller's comments tsp. = teasPoon tsps. = teaspoons tbsP. = tablesPoon tablespoons tbsps. rr = inch= pkg. = package pkgs. = packages pt. = pint qt. = guart XXXX = confectionerts sugar Unless otherwise specified, when we use the word fLour = plain, white all-purpose flour sugdr = white granulated sugar milk = regular plain milk AII cooking temperatures are on the Fahrenheit scalef vl-

APPETIZERS BEVERAGES BREADS

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APPETIZERS

Jeannie Eller Eubbard

ARTICHOKE HE.ART SPRE,AI)

Juanita Eller.

Jeannie is the youngest daughter of Gerald and mother of two the and Hubbard William James to She is married young sons. They live in Arden (a suburb of Asheville,ofNorth the the daughter Larotina). Is it a coincidence that It appear? to name first the is book this of eaitot/author really is.

I cup mayonnaise I cup Parmesan cheese I can PRoGREsso artichoke hearts (drained) Gar1ic salt to taste dish. chop artichoke hearts and place in bottom of casserole 3500 in Heat artichokes. pour over Mix other ingiedients and non-salted blandt on Spread bubbly. and golden brown oven until crackers or rice or wheat cakes.

Charlotte Pisher Bller ARTICEOKE PI'FFS 8 English muffins, halved L 3/4 cups maYonnaise I slices tomatoes I tsps. minced onion 1 can artichoke hearts, drained and halved L* cups grated sharP cheese and onion and cheese. Place tomato slices with Mix,i"yoirr"i"", vegetables of top on Frost artichokes on muffin halves.

15 minutes mayonnaise mixture. spray pans with Pam and bakeuse it all' but mixture, at 350!. It's a lot of-*iyo.taise It's a nice luncheon dishDtelinda Eller H(If ARTICHOKE DIP C. EIIer. She lives in Melinda EIIer is the daughter of Joe good turn of forwarding our Houston, Texas. Joe did us the loves to cook' we who Ietter requesting recipes to lrlelinda of !i" daughterrs suspect that aod has teen the beneficiary kitchen tested her of cooking talents. Ivlelinda sent us several good cooks in the of lots She's correct there are i".ip"i. just continue before, it know nllei family. If you didn't reading this book.

I t4 oz. can artichoke hearts, drained 2 tbsps. grated Parmesan cheese 2 tbsps. low-fat sour cream I small clove garlic I tsp. lemon juice 4 drops hot sauce 3/4 cup plain low-fat yogurt (at room temperature) Paprika

-9-

position knife blade in food processor bowl; add first 6 are finety chopped' ingredients, and process until irtichokes Spoon- into combine artichoke mixture and yogurt; stir wel1.

350o for at Bake I gt. baking dish, sprinkle witfr paprika.

25 minutes. serve with French breid-or bread sticks' Yield" 2 cups; about 10 calories Per tbsP. Charlotte Fisher Eller BEEF STTCK 2 lbs. hamburgerr I use ground chuck 2 tbsps. terider quick salt (Morton's) This is sometimes hard t-o find but is essential to recipe' + tsp. onion Powder * tsp. garlic salt L* tsps. Iiquid smoke I cup water I tbsp. mustard seed 2 tbsps. crushed PePPercorns dollars) Wrap Mix we11. Make into 3 rolls (size of silver Unwrap' hours' 24 for refrigerate eacfr rotl in foiI, air tight, weII' freeze These 300". it hour I bake on broiler pan foi I bread cocktail rye or crackers with Great to slice and serve and sweet/hot mustard.

Ifinnie

CHEESE DIP

Mae

Eller

Green

recipes Winnie Green is from Lawton, Oklahoma. She sent us three Eller the of favorite a is one particular and writes that this Mrs. from are these "Hand-me-downs that She also sayi iu*ify. article an wrote Winnie Texas." eeorge M. Eller from Pootville, GEORGE ELLER AND ROSENA GOODMAN OF ROWAN COUNTY' ENtitIEd: A Possible New Eller Immigrant' NORTH CAROLINA (L842--l 89 in VOL. VI No. 2 ll(ayt L992) Issue appearl_ng on pp- 73 of THE ELLER CHRONICLES. ttA tasty surprise!tt

Mix together and stir over a low burner until smooth 1 can tomato souP 3 I oz. Pkgs. cream cheese Add 1 small pkg. of dry lemon Jel1o and stir well

Add:

1

cup chopped green PePPer

I cup chopped green onions and blades 1 cup chopped nuts (Pecans) I cup Miracle WhiP salad dressing a long time. After it chills This makes a lot but it will keep prefer. you can form it into a batl if you cooking Tip: cheese wilt not dry out if it is wrapped in a cloth dampened with vinegar.

-10-

CETLI CON

Marjori-e R. Huffine

CASSE

I Ib. Velveta cheese (f use the "hot',) 1 can whole tomatoes I can sliced, peeled tomatoes I tbsp. dried onions Melt in double boiler and cook until- thickened. Great for chips or vegetables.

PIEROGI, SOUTEERN STyf,E

Juanita Eller

This is my versj.on of an Eastern European (polish) tasty snack. rt was first served to me by a physician who had barely escaped from Latvia when the Russj.ans took over during worrd war rr.

The recipe consists of biscuit dough wrapped around tid-bits of ham, cheese, sarami, etc. After eating these, it seemed to me this was a perfect way to serve country ham, a version of the country ham biscuit so popular in the Soulh.

Amounts vary depending on number to be served. country Ham into bite size pieces. Fry gently and remove 9rt fat. open a can of Flaky Buttermilk giscuits. separate the biscuits into two or three layers (this is easy since the layers are already in the biscuits. ) Wrap each tid-bit of ham wittr a layer of biscuit dough. pop into 4oo" oven just as guests start to arrive. serve piping hot. Guests will rove them.

PIEROGf--The Real Thing

rn my efforts to locate a simple, easy to use method of converting the European metric system into our system of measurements, j-nstead in one of my many cookbooks r came across the recipe for the classic pierogi and found that in porand, they boil these like dumplings instead of baking like biscuits.

You may want to try them.

PTEROGT DOUGH

1 cup flour 1 egg + tsp. salt 4 tbsp. cold water filling (your choice) melted butter bread crumbs for topping Mix flour r egg, and salt with enough water to make a medium-soft dough. Knead wel1r -then ro11 out until thin. cut into square or circres about 3+ inches across. prace 1 tsp. firring in center of each and fold dough in half. pinch the edges together.

Drop into salted water and cook, covered, until all the pierogi float to the top, about r0 minutes. cook, stirl covered, for 5 minutes longer. Drain, prace on warm serving dish. Drizzle melted butter over dumplings and sprinkle with bread crumbs.

-11-

Christy Roe Eller and Captain Michael Lynn Eller Mix together and shape into baIIs. Put in casserole. No need to brown!

2 - 2* Ibs. ground beef I cup bread crumbs 3 eggs I pkg. onion soup mix Sauce Mixture: Combine these ingredi-ents and pour over

CnaZy UEATBALLS

meatballs.

I can cranberry sauce I can sauer kraut I bottle chili sauce 1 bottle water I cup brown sugar Bake at 325" for 2 to 2$ hours, uncovered.

(J1lE) I experimented with this sauce recipe on chicken wings the and the result was "great". The good taste made up forgooey in drenched messy fingers in trying to eat chicken wings sauce. Just have plenty of paper napkins available. (Paper napkins because sauce stains are hard to remove from linen. ) Jeannie Eller Hubbard

PINEAPPLE CHEESE BALL

2 (8 oz.l pkgs. Cream Cheese I (8 oz.l can crushed pineapple (drain) 2 cups chopped pecans (reserve 1 cup to ro11 the ball in) 2 tbsp. chopped onion + cup chopped green pepper I tbsp. seasoning salt Mix all ingredj-ents except I cup pecans, make into a ball or tog. RoIl in remaining nuts. Wrap in plastic wrap and refrigerate untit firm. This freezes we11.

{,$#

Peggy Troutman

SAUSAGE BALLS

peggy is one of the major contributors to this cookbook. She is--of the Rowan County, North Carolina Eller line. She had made some comments concerning famity connections which are included with the appropriate recipe.

I Ib. sausage 3 cups Bisquick 10 oz. Sharp cheese, grated.

Mix and rotl into sma1I baIls. minutes. Better when served hot.

-1 2-

Bake at 350" for I5 to

20

Lynn Eller

COCKTAIL SAUSAGE BALLS

I tb. hot sausage I Ib. regular sausage * Ib. chopped pecans Ivlix aI1 ingredients thoroughly. RoIl into walnut size balls.

Drain off fat. Serve Bake at 35b' for about half an hour. (Two delicious chutney gLaze marmalade. or hot with chutney AND CONDIMENTS JELLIES, PICKLES, in the includLd are recipes cookbook. this of ) section I{elinda Eller VEGETABLE DIP Combine and

chi1l.

Improves with age.

2 cups sour cream 2 cups mayonnaise 4 tbsps. choPPed green onions 4 tbsps. choPPed green PePPer 5 tsps. choPPed dill weed 4 tbsps. choPPed ParsleY 4 tsps. Beau Monde seasoning Lynn EIIer

CTAB CANAPES

I can mushroom souP I cup fresh or canned crab meat 1 tbsp. pimentos I tbsp. green pepper, par-boiled or lightly sauteed pinch of red pepper or drop of Tabasco + tsp. salt sauce Heat the mixture slowly and add 1 tsp. Worcestershire into small mixture spoon or sherry. and 3 tbsps. white wine tray. warmed puff pastry sheIls and served on a Lynn Eller EGGPLANT PATE (another "dip") fear the but I word the of "dip", (JFE: Lynn disdains the use term is here to stay. )

add:

2 eggplants 2 hard cooked eggs, diced 2 stalks celerY, diced 6 pitted black olives, diced bread crumbs few drops of lemon juice salt and PePPer to taste peal, cut upr and steam eggplants for twenty minutes, drain. crumbs Chop or *a=h fj-ne, add the blner ingredients. Add breadpepper' juice, and salt for "consistency." Season with lemon Served on crisPY, heated crackers.

-13_

LYnn Eller PATE (LE) This is really a "dip" but [as aforementioned] I have always been averse to that term!

1 cup cooked shrimp, cut into sma1l pieces 2 tsps. curry powder * garlic clove, crushed +1 eup Mango Chutney 2 Ib. cream cheese * cup sour cream To the softened cream cheese add all other ingredients, folding in the sour cream last. Refrigerate before serving. Tripling the recipe yields 2 guarts.

Lynn Bller eesy HoT CEEESE DrP (therers that word again) K "^ L large onion, chopped, sauteed, drained on paper towels drlts4) - \/ I can Rotel tomatoes, drained (reserve liquid) 1 4 oz. can chopped chilies (OId El Paso) 2 lbs. Velveeta Cheese, diced rf too thick, Mix all ingredients and heat to melting point.

CT

RRIED SffiIUP

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at0c

add some juice from the tomatoes.

Serve with crispy Tacos or Burritos Lynn EIIer ALUONDS This is a crowd pleaser. Easy to prepare and reguires only about 10 minutes baking. ft is served warm with French bread or crackers. Serves 20 or more party guests.

CT

RRIBD BRIE BAKED I{ITH CHUTNEY AND

2* Ib. wheel of Brie powder + tsp. curry I (g oz.) jar mango chutney * cup slivered almonds I loaf French bread (sliced and heated) Sprinkle curry powder over top of cheese and rub the spice over the top and sides.. Place on sheet of aluminum foil in the center of a rimless baking sheet. Spread chutney evenly over top of Brie. Sprinkle with the slivered almonds. (This can be done an hour or so in advance and kept loosely covered at room temperature. ) when ready to serve, p1ace, uncovered, in a 350u preheated oven and bake about 10 mi-nutes. Remove from oven and Iift Brie with Lhe foil and place on serving tray. Cut away excess foirl and decorate tray with French bread or crackers.

BRIE CHEESE: There are two "species" of Brie Cheese. A soft cheese made in Brie, France and ripened by mold. The other is American-made and is ripened by bacteria. It is freguently used as a dessert cheese served with wine.

-1 4-

BEVERAGES

Ittarion D. Godfrey

CIIERRY BOUNCE

(.ffn) Marion is married to Marjorie Eller Godfrey. He is a retired Lieutenant Colonel in the US Air Force. He enjoys telling the story of how his grandfather used to make this Cherry Brandy. He and Marjorie have been active participants in the Annual Eller Family Association Conferences. At the Estes Park, CO conference Marjorie served as recording secretary and Marion photographer. He has vidio tapes of the was the official proceedings.

One quart (pitted) Black Heart Cherries, one cup sugar, one quart 100 proof Corn Whiskey. Combine ingredients and put in a cool dark place for six months. (My grandfather buried his in a sealed half-gallon jar. ) Strain the juice from the cherries and drink cautiously. Use the cherries for a topping for ice

cream. Pitted Bing Cherries and 100 Proof Vodka can substituted if the other is not available.

LIUE PINE,APPLB

be

Barbara Eosard

PUNCH

Mix:

juice I large can (46 ozs.) pineapple / 2 pkgs. Lime Kool-aid 2 cups sugar When ready to serve, add 1 large ginger ale 2 gts. water Peggy Troutman #rs 1,2,3,4,516 Following are six punch recipes sent in by Peggy. we wiIl identify them only numerically: #I 1 pkg. Iime Je1lo (foltow alirections on package) I large can pineapple juice I bottle of ReaI Lemon Juice (in green bottle) I (1 oz.l bottle of almond flavoring 2* cups sugar Mix thoroughly and pour over crushed ice and serve.

PIINCH

i

Mix together and freeze: 2 pkgs. Kool-aid (irnsweetened, any flavor) 2 gts. (about) of water 2 Large can frozen orange juice 2 large cans pineapple juice 2 or 3 tbsp. Iemon juice When ready to serve pour 4 bottles of Ginger AIe over frozen j uices.

#2

TIP: To prevent melting ice cubes from diluting the punch, freeze some of the punch in a ring mold or ice cube tray.

-1 5-

#3

Mix and stir until dissolved , 2 pkgs. lime Jello 2 cups hot water ' * cup sugar Add

6 cups cold water l- Iarge can pineapple juice Pour over ice and add 1 qt. Ginger AIe to all. #4 Mix together Lime sherbet and Canada Dry Ginger Ale (JF'E) This recipe holds interesting memories for me. When we were students at Western Carolina University at Cullowhee, North Carolinar wâ‚Ź called this punch "Cullowhee Punch" because it was served to uS on so many occasions. One being when the Dean of Women (an obsolete position on modern-day campuses) had her Sunday Afternoon Teas to which we were cordially invited-ROLL WILL BE CALLED. ActuaIly it is a tasty combination of flavors and can be made for any sj-ze group with egual ease.

#5

Mix

I large can pineapple juice 1 large bottle Ginger Ale 1 16 oz. bottle Cheerwine Pour over crushed ice. #6 Mix and Freeze: 2 cups sugar 4 mashed bananas 1 can frozen orange juice , I can pineapple juice I 16 oz bottle Ginger AIe

(unsweetened)

STEVE AND SARAIIIS ITEDDING PUNCH

Lynn Eller

(JFE) Steve Eller, Gerald and Juanitars only son, and Sarah Reid were planning their wedding for two weeks following the First Annual Eller Family Association Conference which was held in Salisbury, NC ln July , 1989. It was at that conference that I first met my co-editor/author, Lynn Eller and found that he had a catering business in Atlanta, GA. We were seated side by side at the Saturday night banquet and f asked him for suggestions for punch to be served at an early August wedding.

His response wasr t'On a hot summer's day, f alwayS resort to EUREKA! What could be more apple juice and Sprite." appropriate! The wedding was planned for high noon on the first Saturday in August in the apple orchard in front of our little 1og cabin. The freezer in the apple house behind the cabin was bursting with frozen fresh-sgueezed apple juice, a product of our own apples and Gerald's own apple press. On the morning of the weddingr we thawed the apple juice to "mush ice" and lavishly laced it with Sprite to a champagne sparkle and served it to seventy-two hot, thirsty wedding quests who kept coming back for more. Grateful thanks to Lynn.

-1 6-

JUICE Katie Schulz, Betty Coolrer's granddaughter 2 cups apple juice I tbsp. cinnamon red hots

VALENTINE APPLE

2 tsp. Iemon juice Combine and heat in saucepan on low heat until all the red hots melt. Serve either hot or co1d.

IIASSATL BOI{L Betty (Elizabeth) Cooper This recipe is from the o1d Olympic Hote1, Seattle, WA Combine:

1 gt. Chablis 2+ cups sugar 1$ qts. water

Wine

Tie the following spices in a cheese cloth bag or metar tea holder:

+ tsp. ginger 314 tsp. whole cloves + tsp. allspice 4 or 5 cinnamon sticks Brew covered for 2 hours on stove. Let cool.

Add: 2* qts. apple cider 1 gt. orange juice 2 cups lemon juice Reheat to warm. Serves approximately 50.

WINE FRO}i IIELCH'S GRAPE JUICE

Peggy Troutman

2 lbs. sugar to 1 qt. grape juice 1 qt. water to each gallon of grape juice (stir to dissolve sugar) Pinch (small amount) yeast Place in crock covered with cheese cloth. Place crock in warm place (75'). Let work a week, skim off top. Let work another week, skim off top. Read to drink in two weeks. Store in coke bottles (the throw-away kind). Cork the bottles at this time.

CTANBERRY PI'NCH Juanita E1ler Mix together and freeze: cranberry juice, pineapple juice, orange juice, Iemon juice, lime juice. ff you use fresh fruit, add sugar to taste. ff you use frozen lemonade, Iimeade, and orange juicer you won't need any additional sugar. An hour or so before serving, thaw the frozen juice mixture slightly, place in large punch bowl, chop to a mush-ice consistency and then pour in enough gingerale to fill the bowl. Use your own judgment about amounts considering the number of people to be served and your ovrn individual taste.

Whole strawberries floating on top adds a festive tasty touch.

-17 -

vARIATIONS Ofr THE CRANBERRY PT,NCH RECIPE

(a sweet wine Punch) substitute grape juice or a sweet concord grape wine for the cranberry juice.

SCARLET OTEARA (A potent alcoholic drink) fruity Be" sure to', warn your guests because this delicious, suggest iasting drink coul-d be pretty powerful. I strongly a designated driver at this PartY. Add to the original cranberry punch reci-pe a bottle of SOUTHERN

SANGRIA

COMFORT.

Jeannie Eller Hubbard I'iIX I cup instant tea with lemon and sugar I lb. jar Tang * cup sugar I tsp. ground cinnamon * tsp. ground cloves j ar - I to 2 Mix all ingredients and store in tightly close_d . on a cold tsps. in a- cup of hot water makes a soothing drinkkeep almost wilI mixture this dry, kept afternoon. Ii indefinitely.

The same as sPrcED TEA. When we were growing RUSSIAN TEA when up we were served RUSSIAN TEA. But during the cold war serve to unfashionable became it suspect, airything Russian was nussian-Tea, so it became popularly known as spiced tea.

LYNN EllET SANGRIA AIA CORDOVA 20 oranges, sliced and seeded 20 lemons, slices and seeded 20 peaches, cut up (use,only if serving immediately) 5 baskets fresh strawberries

fNSTANT SPICED TEA

Mix: 14 tbsps. sugar 20 ozs. BrandY 20 ozs. Grand Marnier pour mixture over fruit and a1low to macerate* for several hours. red wine' At serving time add 5 to 7 ga1s. of a full-bodied adry spoon wooDEN with stir by original recipe.l (Rioja -.aarecommended chilled in serve chill. to liberal am-ount of ice "rra goblets. This recipe serves 100 people. *Macerate: To soften by soaking or steeping in a liquid' _1 8_

BREADS

Peggy Troutman BISCUITS Dissolve: 1 pkg. yeast in 2 tbsp. lukewarm water Mix: 5 cups plain flour I tsp. baking soda 3 tsps. baking powder 4 tsps. sugar I tsp. salt Cut in: I cup shortening add: 2 cups buttermilk and yeast mixture to dry ingredients until dampened. Knead on floured board a minute or two. RoII + inch thick. Cut with biscuit cutter. Bake 400o for 12 minutes.

ANGEL

Eloise llorris Speratl (LE) When Thomas Arnold El1er settled his family in southwest Nebraska in the early 1900rs, it hlas on a farm on the Republican River some five miles east of Stratton. His six children were small and all attended grade school three miles from the farm house at Dry Creek Canyon. The children would walk to and from school with a lunch pail that only held biscuits and cold gravy.

One of these children my father, Verne Thomas Eller, told this tale often. He was a boy of ten years and as he grehl into his teens, he also related to me that he vras the first human being to break the sod on that farm. Inguiring of him if it wasn't very hard work to hold the plow behind a mule, he remarked, "It wasn't so hard to hold the plow and break that hard sod watching the for the first time, but it was difficult rattlesnakes that were unearthed! I' 2 cups sifted all-purpose flour 3 tsps. baking powder * tsp. salt L/3 cup shortening 314 cup milk Mix flour, baking powder, and salt. Cut in shortening. Add milk and work stiff dough. RoII out on floured board, cut with biscuit cutter. Bake on ungreased cookie sheet about L2 minutes in 450o oven.

Eloise SPerati CORN BREM) (LE) Israel Curtis EIIer was the grandfather of Eloise Sperati.

"Curtis" was born l7 Dec. 1853, 13 months after his parents Harvey and Mary Caroline E11er, moved to lowa from Wilkes Co., NC. He recalls in GME DESC. fN AMERICA those first difficult years in fowa. The years 1855r'57, and'58 !{ere the coldest and hardest winters the area had ever experienced. As he said "They nearly froze to death." Food was very scarce and those years vrere prior to wheat crops so the major source of food viras corn. Today $/e make corn bread with butter, sugar, baking BAKTNG POITDER BTSCUITS

-19

-

powder, and eggs. fn 1856 the only lngredients available were corn meal and water plus a bit of sa1t. This recipe for corn bread enabled, in great part the survival of those cold winters by the family of Harvey and Mary caroline and their g young chi-Idren.

This corn bread recipe ls a pioneer one from the prairie. r chose it because if families were near starvation, they probably did not have butter, maybe not pork, and perhaps they *ere oul of morasses or sugar. rf the famiry had corn mear they courd cook it as mush, also. Anyway, the diet was pretty monotonous.

3. cups

corn meal

1 tsp. salt 1+ cup boili.ng water Grease welr a l0-inch ski11et. Heat oven to 400o. Mix corn meal and salt in a mixing bowl. pour in I cup of boilinq water.

Stir. Add more boiling water a llttle at a time until the dough can be shaped with the hands. Divide dough, press it into greased skillet and cover. Bake 30 to 40 mj_nutes.

(JFE) corn bread made by the above recipe and shaped into two loaves and cooked in the skillet on top of the stove was called "corn Ponet' here in the southern mountains.

CEEESE AND ONION BT'N

Ralmond

Eller

(LE) One of the most unique recipes to reach this book is from E1ler who submitted this to us at the age of 92. Not only are we grateful for this recj-pe from our only surviving 7th generation ElLer of GME, but grateful for its originality and simplicity.

So get out your onions, cheese, and buns and enjoy a guick lunch or snack!

Yellow cheese, Velveeta, Co1by, etc.

Mayonnaise, mustard, Worcestershire sauce Onions, white, yellow, red or green Reduce cheese to small bits with fork tines. stir in mayo and mustard to a near liquid. Add 1 tsp. of worcestershire. spread mix on a harf bun thick enough to embed diced onions with spatula. BroiI under gas oven flame until surface is medium brown. Serve hot.

Raymond

Eloise Sperati I cup sifted all-purpose flour 2 tsps. baking powder + tsp. salt * cup milk 2 tbsp. salad oil Sift flour, baking powder, and salt together. Combine milk and salad oil and add all at once to dry ingredients, stirring just until moist. Drop from tbsp. atop bubbling stew. Cover tightly, let mixture return to boiling. Reduce heat (donrt lift cover) simmer L2 to 15 minutes. Makes 10.

FLUFFY DUUPLTNGS

-20-

TTIARY

STARR'S

DUUPLTNGS

/r,,ri'

,'t

2-=-- Juanita EIIer

Mary Starr was the Home Economist on the cooking show on morning television from Knoxville, TN, back when $/e first got TV in the early I950's. This is one of three of her excellent recipes that f have used for over forty years and will include in this cookbook.

Bring to boil: * cup butter or margarine I cup water until mixture Add: i cup flour mixed with + tsp. salt. Stir pan.

Beat in forms a smooth baII and leaves the sides of the 2 or more eggs, one egg at a time, until smooth. This takes some beating. Drop from teaspoon into rapidly boiling broth in deep pan.- When the dumplings rise to the top they are done.

About 15 minutes.

(JrE) These really are good dumplings, but for equally gogd ones and much easier ones, just follow the recipe on the side of the BISQUICK box. Irve never met a dumpling f didn't like.

F.RENCII TTOAST

Peggy Troutman

milkt egg, salt, black pepper (if desired), and cinnamon.

RolI light bread'in mixture. Put in frying pan. Brown on both sides. Serve with syrup, jellyr ot XXXX sugar.

Combine

ECIf ROLLS

Peggy Troutman

1 cup boiling water * cup shortening I cup milk * cup ]uke warm water 2 eggs * cup sugar 7* cups plain flour 2 pkgs. yeast 2 tsps. salt Pour boiling water over shortening, sugar, and salt. Add milk when lukewaim. Add yeast that has been dissolved in lukewarm water. Add beaten e99s. Stir in 4 cups flour. Beat hard.

Add 3* cups flour to form soft dough. Place in greased bowl and fet double in bu1k. Punch dough down. RolI and cut into biscuits. Let rise aqain. Bake at 375" for 15 to 20 minutes.

Stella Pinkston HUSH PUPPIES tsps. baking powder + cups corn meal ?* I egg flour 3/ 4 cup milk 3 tbsp. sugar I onion, finelY grated I tsp. salt and baking powder together. salt sugar, flour, Sift corn meal, make batter the consistency milk to Add e99r onions, and enough if it gets too_ thin. Drop flour Add to arob' from a spoon. cook until 1i9ht brown fryer, deep in oil hot by spo6nfuls into and done on the inside.

-21 -

Juanita Eller (JFE) Living as we do in a log cabin snugly tucked under the protective heights of the Great Smoky Mountains and about fifteen miles from the Cherokee fndian Reservation, we are fortunate in being able to sample the cuisine of the Native Americans.

This Indian Fry Bread is one of my favorites and is delicious served with many different food combinations. with a spicy mixture of ground beef, beans, tomato sauce and hot chilies, it is very similar to the Mexican Tortilla.

2{ cups all-purpose flour LL2 tsps. baking powder 314 cup plus I tbsp. warm milk Mix f1our, baki-ng powder and miIk. Gather dough into bal1.

Knead on lightly floured board until smooth, 3 - 4 minutes; cover with bowl. Let rest 30 minutes. Divide dough into I egual parts. Keep well covered at a1I times as dough dries out quicklv. Shape dough into eight small balls; roII into 6-inch circles on lightly ftoured board. Heat vegetable oil (1* inches) in large skillet to 375". Fry circlesr l at a time in hot oil until brown.

Nancy Eller UEXfCAN CORN BREAD 2 cups yellow cornmeal 1 cup all-purpose flour 2 tsp. salt 3 tsp. baking powder 4 eggs or egg beater eguivalent I cup milk I #303 can cream style corn + cup canola oil + cup grated American cheese or low fat j-mitation I cup chopped onion 4-5 chopped, canned Jalapeno peppers I Ib. browned ground meat, drained Sift corn meal, fIour, salt, baking powder and sugar. In large mixing bowI, combine eggs and mi1k. Mix weII, than add to the meal mixture. Add rest of the ingredients and mix well by hand.

Pour into well-greased 7 x 13 inch pan or a large iron skillet.

Let cool before removing from pan.

TNDIAN FRY BREAI)

Louise Eller Coolidge

ORANGE BRE,AD

I egg we1l-beaten 2 large oranges I cup milk * cup sugar L/3 cup boiling water 3 cups flour 4 tsps. baking powder + tsp. salt Peel oranges. Cut rind in narrow strips. Cover rind with hot water. Boil until tender. Drain. Add sugar and ll3 cup boiling water. BoiL 20 minutes stirring constantly. Remove from fire.

Stir until cool. Add egg and milk. Sift flour. Measure and sift with baking powder and sa1t. Add to orange mixture. Mix thoroughly. Pour into well-oi1ed loaf pan. Pat butter on top.

Let it raise 20 minutes. Bake 350o about 60 minutes.

-22-

Ruth Jessee El1er (Contributed by Bethel Stolte) (LE) The Thomas Arnold Eller descendants, four brothers and two sisters, all lived in southwest Nebraska in a town names Stratton. The son of Harvey Eller, he left Iowa for eastern Nebraska and ultimately settled his family farther west near the Kansas-Colorado borders. In the years between 1910 and 1940, this clan was host many times to El1ers from eastern PARKER EOUSE ROLLS

Nebraska, fowa, Kentucky, and from those who settled in California. ft $ras always a festive occasion to receive these relatives and feasting was the order of the day. One out-standing cook of the Stratton Ellers was Ruth Jessee Eller, mother of Bethel Eller Stolte. She was mandated on every family dinner occasion to prepare her famous Parker House RoIIs. f don't remember a dinner that didnrt have the wonderful smell of freshly baked rolls.

1 cup warm water, I cup milk, brlng to boiling point, cool untj-l Iukewarm. Put into large bowl 1 pkg. dry yeast, I tsp. sugar and add a little warm water, enough to mix up. Let stand a few minutes before putting in warm milk and water. Add 1 tbsp. melted shortening, I tbsp. sugar, I tsp. salt. Add I beaten eggt about 6 cups flour. I add about 3 cups beat weI1, then fold in rest a little at a time, and knead until not sticky. f grease bow1, Iet rise until double or I let it rise some longer until light looking. RoII * inch thick, cut with biscuit cutter, brush edges with butter or oIeo, fold over press edges together GOOD. Put on greased cookie sheet I inch or farther apart.

Let rise until double in size. Bake at 425" 12 to 15 minutes, brush with butter aII around on top.

POPPY SEED BREAD A. I{illiam Eller The source of this recipe is not known but Madelyn and f highly (JFE: Wonder how recommend it.

Mostly we give it as gifts. you get on Bill's gift list!)

I cup sugar 2 eggs I cup evaporated milk I cup cooking oil 2 cups unsifted flour 2 tsps. baking powder * tsp. salt I tsp. vanilla + cup poppy seeds Combine sugarr e99s, evaporated milk and cooking oiI. Mix at medium speed of electrie mixer until well blended. Sift together flour, baking powder and sa1t. Add flour mixture to egg mixture.

Mix a few minutes on low speed. Add vanilla and poppy seeds.

Mix until smooth. Pour batter in greased loaf panr 9x5". Bake in oven preheated to 375o about one hour or until wooden pick inserted in center comes out c1ean. Serve plain t ot spread with butter or softened cream cheese.

-23-

Ruth

POTATO YEJAST ROLLS

Starter: I

Amanda Ruth Eller Troutman L9O7-L975 medium size Irish potato, grated

Eller

Troutman

heaping tbsps. sugar I tsp. salt 5 cups boiling water Pour boiling water over the above ingredients. Let cool and add I pkg. dry yeast. Pour into * 9a11on jar and Iet set overnight to work up. Do not seal jar.

Breadz 4* cups plain flour 2

3 tbsps. sugar 1 tsp. salt 1 cup yeast starter 314 cup warm water Mix and knead well (S minutes). Let rise at least 6 hours or overnight in a warm place. Make out in rolls and let rise aqain until double in size. May need to use a littl-e more flour to work weII. Grease pan good and turn rolls so they wilt be well greased. Bake at 375o about 20 minutes, until golden brown.

PRETZELS Betty (Elizabeth) Cooper Fun for kids to make.

I pkg. active dry yeast l* cups warm water (115 degrees) I tsp. salt 4 cups sharp Cheddar cheese, grated I egg I tbsp. sugar 4 to 5 cups flour course salt (optional) Dissolve yeast and sugar in water. Combine salt, 4 cups flour and cheese. Stir in yeast mixture and add more fLour if necessary to form a stiff dough. Knead 5 to 10 minutes until smooth. When dough is mj-xed, show kids hour to break off small pieces, ro11 them between their hands and floured table into Iong ropes and form design (initials, hearts, animals, even pretzel shapes). Place pretzels on ungreased pans, leaving room between for expansion. Brush with unbeaten egg and sprinkle very lightly with course salt. Bake at 425" for 15-18 minutes or until golden brown.

PUUPKIN OR PERSIII{IION NUT BREAD Barbara Howard 3] cups flour 3 cups sugar 2 tsp. soda I cup oiI I tsp. cinnamon 4 eggs 1 tsp. nutmeg 2/3 cup water 1 cup raisins 1 cup nuts, chopped 2 cups pumpkin or persimmon pulp Sift dry ingredients in large bowl. Make a well, add all other ingredients and mix until smooth. Place in 3 (9*x5 inch) well-greased bread pans. Bake at 350" for I hour. This bread is easy and freezes well; stays moist for up to two weeks in refrigerator.

-24-

RAISfN

Betty (Elizabeth)

BREAD

(BIue Ribbon Winner at Arizona 1950 State Fair)

Cooper

I cup boiling water I egg slight1y beaten I cup brown sugar 2 cups flour 1 tsp. soda 1 cup raisins I tbsp. shortening Combine first four ingredients. Let cool. Add egg and flour.

Stir well. Bake in greased loaf pan about 45 mi-nutes at 350".

FoId in raisins.

Ora Lee Eller Eckerle RATSIN BRE,AI) 2 cups raisins (soaked j-n water) 2 cups evaporated milk ( I large +1 small can) 1 cup hot water L/3 cup honey 2 pkgs. yeast (rapid) 2/3 cup melted lard 3 eggs 4 tsp. salt 8 to 10 cups flour I tsp. vanilla Heat water, honey, and milk, dissolve yeast over this. Add 2/3 cup melted 1ard. Add eggs individually, add vanilla, then flour.

Let raise until double in bu1k, I to 2 hours. Shape j-nto loaves or ro1Is. Bake 375o for 10 minutes. Reduce heat to 350" and continue baking for 40 minutes. Don't bake so long for rolIs. Dtamie Agner

RAISIN ZUCCEINI BREN)

1 tbsp. cinnamon 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder I tbsp. vanilla extract I cup seedless raisins I cup chopped walnuts.

Finely shred zucchini to measure 2 cups; set aside, cream sugar Add eggs, zucchini mixture, mix we1l. Pour into 2 and oil. greased and floured 9x5 loaf pans. Bake at 350o t hour or until tests done. Let stand I0 minutes, cool on wire rack.

I medium zucchini 2 cups sugar I cup oil 3 eggs, beaten 3 cup flour

Peggy Troutman

REFRIGERATOR ROLLS

I eggr beaten 1 pkg. dry yeast l_ cup shortening water cup warm 2 * 2 cups warm water t cup sugar I cups flour L* tsp. salt Dissolve the yeast in * cup rdarm water. Cream shortening and sugar. Add beaten eggt water, salt, and yeast mixture. Add flour and mix well. Put in a large greased bowl and grease the top of the doughi cover and put in refrigerator. When ready to use, take as much dough as needed, shape into ro1ls or loaf and put in greased pan. Let rise 2-3 hours and bake in a hot oven at 400o for l-2-15 minutes. Put rest of dough back in refrigerator until ready for use. (Dough wiIl keep for 3-4 days in refrigerator. This is great for busy days. ) -25-

(JFE) An easy way to grease the top of dough is to place it in a well-greased bowl and simply turn the ball of dough over.

The grease from the bowl will adhere to aII surfaces of the dough.

Eloise SperatiAlong with her recipes for Scones, Eloise writes: Scones were the ancestors of Colonial biscuits and have been known for generations. The word "scone" is a corruption of the GaeIic "sqaun". After baking they are spread with butter and fruit preserves and topped with whipped cream. Scones can also be cut into rounds Iike biscuits. The rather sticky dough may seem hard to work at first, but you will guickly get the knack.

This recipe makes L2 scones. Preheat oven to 375" 2 cups cake flour 4 tbsp. cold butter 2 tsp. baking powder 2 eggs, Iightly beaten 1 tsp. salt + cup buttermilk, milk t or heavy 1 tbsp. sugar cream Sift flour with baklng powder, salt, and sugar. Cut in the butter with a pastry blender or 2 knives until it resembles course meal. Stir the eggs with milk or cream. Make a well in center of the flour mixture and stir in milk mixture wiLh fork. Form into ball and ro11 on lightly floured surface.

Cut into 2 to 3 inch circles using lightly floured biscuit or cookie cutter. Bake on oiled griddle for 3 minutes on each side or place on floured baking sheet and cook in 375o oven for 15 18 minutes until puffed and browned. Cool for a few minutes before servingr.

CTEAU SCONES Eloise Sperati 2 cups flour sifted with 3 tsp. baking powder * tsp. salt 2 tbsp. sugar + cup butter * crp cream 2 beaten eggs Cut butter into sifted dry ingredients. Combine eggs and cream and add to the dry mixture. Pat to 3/4" thick. Cut in sguares or triangles, sprinkle with sugar and bake at 375" until lightly brown, about 20 minutes. Serve hot with strawberry jam. scoNEs Eloise Sperati Scones, the British cousins of baking powder biscuits, are tender and fluffy, although denser. Traditionally served for tea in Britain and elsewhere with butter and preserves, often homemade, scones are frequently offered with a topping of thick clotted cream as weIl. scoNEs

-25-

RET'BARB BREAI)

Susan Clamp Stewart

Brend tog.ether untir smooth! I cup brown sugar, ] cup white sugar , 213 cup cooking oil.

Then add: 1 cip 'bultermitk, I tsp. saltr- 1 tsp. vanilla. set aside. rn separate bowl mix together 2{ cups flour and I tsp. baking soda Brend wet and dry ingredients, then add r* cups diced rhubarb 1ld * cup chopped pecans. Bake I hour at 350o- in greased and

floured loaf pan. Top with

XXXX

sugar.

ENJOY!

Juanita EIIer

SOI'RDOUGE

rn the "orden days" and even today, souRDouGH STARTER was obtained from a friend or neighbor. Here is a recipe for STARTER. You can make it and keep it on hand in your refrigerator and/or share it with a friend.

HOIIIEUADE STARTER

rnto * cup of lukewarm water (not too hot) dissolve 1 pkg. of active dry yeast. stir in 2 cups warm water, r cup pr"in flour, 1 tbsp. sugar. Beat until smooth. cover with ltottr and let stand at room temperature for five days. stir the mixture every nov/ and then. At the end of 5 daysr put starter in covered container and refrigerate untir ready tb use. rf the starter is used one day and fed back, it can be used the next day. rt is good to use it every few days or at reast once a week. rf three weeks pass and it hasn't been used, the starter will begin to look watery on top. Take a smarr amount out and feed it back and stir it.

Then refrigerate again.

The starter is practically indestructible.

FEED BACK

I cup plain flour I cup milk + cup sugar Each time the starter is used, the remaining mixture should be fed back. Let the mixture stand at reast an hour at room temperature before refrigerating.

SOT'RDOUGE BREAI)

I cup sourdough starter I pkg. yeast dissolved in * cup warm water 2 cups self-rising flour 2 tbsp. vegetable oil or melted margarine Mix arl ingredients together. put mixture in greased roaf pan.

Let rise at room temperature for one hour. No kneading is necessary. Bake at 400o until brown.

-27

-

SOT'RDOUGH ROLLS

I cup sourdough 3 tbsp. butter t pkg. yeast dissolved in * cup warm water L* 2 cups self-rising flour knead adding Mix aff ingre-dients and fet stand about I hour and rise another Let ro11s. into Make more flour if necessary. rolls. dozen a about Makes hour and bake in 4OOo oven.

SOT'RDOUGH PANCAKES

Mix and let stand in warm place over night z 2 cups sourdough, sugar, t cup plain flour, I cup water. Next morning add: - I tsp. or butter melted tbsp.

2 and eggr * tsp. sa1t, 1 well-beaten griddle well-greased hot, on frargirine. t'lix weIl. Pour Uitter and cook until bubbles appear on surface of pancake. Turn and continue cooking on other side until pancake is done.

Juanita Eller SPOON BRE,AI) When Byron Ellerr oD EFA member from California, was visiting he commented in our area of Sunny Dixie in the spring of L992, fancy--SPOON his struck that on one of our traditional dishes It may be a him. for recipe BREAD. I volunteered to find a are clear; directions the little complicated for the novice, but BREAD SPOON "from tackle however, fbr one who might hesitate to gift in sold are and market packaged mixeJ are on the ="iit"frr" mountain as such a specialty, shops in aieas where SPOON BREAD is resorts in the southern Appalachians-

L 314 tsp. salt 1 cup corn meal I qt. sweet milk* + tsp. baking powder 2 tbsp. butter 3 eggs, separated Pour small Scald milk, gradually add meal. Cook until thick. cook a few and heat to amount over beaten e99 yo]ks. Return add whites, e99 minutes longer. Add butler and fold in beaten cook dish, greased baking and salt. Pour into baking powdLr -for 1] hours. stir once af ter f irst 15 minutes. at 22-5" SPOON BRE,AD

II

Mix together and cook, stirring constantly until thick and mushy: water, .* cup I cup cornmeal, 1 tsp. salt, *- cup mil1, { cup butter , l* lsP'f tour, and I tbsp. sugar . Add 4 tbsps . melied well and Beat *il,k. baking powder, 2 beatln eggs, and 1 cup brown until oven in 375" pour Luickly into greased d1sh. Bake of butter. ind crusty. Serve immediately with lots

old south expression ' ) *SIYEET IttILK, this is def initely an A friend rt refers to gooa ,not" milk as opposed to butter milk-milk[ with of ours, whil! visiting in Calif&nia ordered "sweet said, finally then his lunch. The wai-tress looked baffled, you will have to add but miIk, regular you some bring can "I t' the sugar. (

JFE

-28-

GLEN IYEAVER HT'NTER'S OLD FASHIONED STE,AII BREAT)

Juanita EIIer

3 cups corn meal I cup flour 2 cups sweet milk I cup sour 1 egg 3/4 cup molasses I tsp. soda (dissolve in molasses) a thin, Mix all ingredients in large mixing bowl. This produces with bucket you lard a three-pound need wilt watery batter. lard the hold to enough large boiler a eguivalent, lid or its of side up the way the three-quarters about liater with bucket the bucket. Grease and fl0ur the bucket. Pour in the bread mixture. Steam for three hours. When done, slide a thin blade down the sides of the bread and invert to bucket, the bread White hot, it is should slide out on the plate with ease.but a piece of white knife a with bread this slice to impossible tread wrapped around the cj-rcular loaf and pulled gently ""ri.rghake perfec[ slices every time. Slices shou]d be about wiII place it on L/4 inch ttiict<. Butter each slice generously andfirst sIice, t!" of top on slice next a plate. stack the loaf, entire the you sliced havelrlhen slice. buttering each slices. warm sti11 the through down cut and take the string with This bread is g-ooa by itselfr or makes a great combination reheats bread Steam ham. baked or onion a thin slice of Vidaiia weII in the microwave oven. Be sure to wrap it in a good plastic wrap.

How does GIen Hunter's STEAM BREAD fit into the ELLER FAMILY COOKBOOK? Two ways--Glen's fourth great-grandfather and Gera1d

the same--Adam Eller's fifth grlat-grandfather were one and i-n what is now settlers BiffIe--who was one or the earliest North County, in Buncombe the Reems Creek section of Weaverville Ellers present-day good aII so is Carolina. And too, this bread should have the pleasure of tasting it. was This recipe dates back to the late seventeen hundreds and women, people, especially many handed down by word of mouth since the rhyme of of that era irere unable to read and write. Note was well Hunter Mrs. memory. easy the main ingredients for saying, recipe g.r-. me this "r don'! into her eiglrties when she lived she bread." steam make want to die and no one know how to the stalwart of perfect example to be ninety-seven. She was the mountain pitneer woman who insurld success in the settling of the American Frontier.

Hunter Another interesting nIler/Hunter relationship--Dr' 1947 to L923 frol (President of Western Carolina University Ben Reverend The and and the husband of Glen Weaver Hunter) of CHRONICLES) ELLER Eller (VoI. VI. No. 2 tpp. 1'13-1511 THE university Forest the Jacob Eller Line *ere roommates at wake when they were both students there.

-29-

YE"AST ROLLS

Esther Ethel Eag1e Eller Contributed by Evelyn Eller

1898-L979

I pkg. dry yeast I egg, beaten * cup $/arm water * cup shortening 2 cups warm water * crp sugar L* tsp. salt 8 cups flour Dissolve yeast in the * cup warm water. cream the shortening and sugar; add beaten eggr water, salt, and yeast. Add flour and mix well. Put in a large greased bowl and grease top of the dough.

Cover and put in the refrigerator.

When ready to use, take as much dough as needed, shape the ro11s and put in a greased pan. Let rise 3 hours and bake in hot oven. put rest of dough back in refrigerator until you need it again.

Ann Hoes

YE,AST ROLLS OR BREAD

2 yeast cakes ln cup warm water

2 cups scalded milk 1 tbsp. shortening 2 tsp. salt I beaten egg 3 tbsp. sugar 5 cups sifted all-purpose flour Dissolve yeast in * cup warm water. Dissolve shortening, saIt, and sugar in scalded milk. Then cool the milk mixture in cool water until it is just a littIe warm. Pour milk in large mixing bowl. Add 2 cups of flour, yeast and eggr add remaining 4 cups of flour, one at a time. Pour dough out on floured board and knead 4-5 minutes. Put in greased bowI. (Large mixing bowl is about the right size for letting rolls rise the first time. ) Cover and let rise 1 to 1+ hours. punch down, shape rolls and let rise another hour. Bake 20-25 minutes at 400o. ff they are getting too brown too soonr put foil over them so they can cook the fuII time. You can butter tops when you take them from the oven.

Ililda (Bernie) Eller McNabb (JfE) f'm putting Henryrs recipes at this point in the cookbook because a1I but one of them call for a basic yeast dough and I feel sure the one above will serve nicely t ot you mlght want to use your own favorite recipe. If you are really in a hurry, try a boxed yeast roll mix, or frozen yeast dough.

Bernie writes: My father, Henry Peter E11er, was born in Schupbach, Germany in 1881. As a young man he learned the baker's trade in Frankfurt - working his trade in between stints in the standard German Army. While serving for the third time, he came to America and stayedt EENRY PETER ELLER'S NtrCIPtrS

-30-

He worked in d- fferent cities in New York and Ohio until he was in his early seventies. After retiring, he and Mother visited friends in Akron for a few days. Imagine our surprise when they called to say they would be staying there. At age seventy-five, he was beginning a new job in still another bakery!

He took over the kitchen when it was time to bake bread, coffee cakesr or cookies. He used a basic bread dough to make these family favorites: HONEY CINNAUON ROLLS

Prepare yeast dough according to directions and ro11 out on aougtr boird. eruih with melted butter or margarine. Sprinkle with a mixture of cinnamon and sugar and roll in jelly-roll fashion. Cut in about one-inch thick pin-wheels.

Mix the following ingredients and simmer over low heat until sugar is dissolved. * pound brown sugar + cup honey 2 tsps. butter + cup water When mixture is slightly cool, pour into bottom of baking pan.

Place pin-wheels, cut side downr oD honey mixture. Let rise until double its bulk. Bake in 375" oven until rolls are done brown. Invert pan onto heatproof plate. Allow and lightly pan to remain over rolIs for a few minutes until the honey mixture aII drains from the pan and covers the rolls.

Bernie continues: I probably have not made any of the following request coffee cakes for at least twenty years. when I read your had if she as\ for recipes, t I called our oldest daughter !p wish r r but was, ans\^'er "No, any of Henry s f avorites . Her cakes!" coffee his applesauce of did have. I sure would like one for The next weekend several of our family members virere herewhen face her on look the three days. You should have seen she walked in and smelled her Grandfather's applesauce coffee cake.

IIENRY'S APPLESAUCE COFFEE

CAKE

Henry used a sweetened basic dough, rolled it out fairly thin, ptac6d it in greased 9xL2" pans. Patted it out forming an edge under 6f dough around the pan to prevent the juice from_running generougly sprinkle the crust. Spread with sweetened applesauce, with brown s,rga., cinnamon, nutmeg and dots of butter. Al1ow

to rise and bake.

HENRY.S

PUACTT

COFFEE CAKE

prepare dough as above, overlap fresh peach slices to form pretty patlern, spiinkle with sugar, allow to rise and bake.

-31-

He also used slices of what he called German prune plums to favorite.

He continued to bake until mother died vrhen he was almost ninety.

Until the day he died, he always flexed his fingers as if he had sticky bread dough between them.

make my

IIENRY.S SUGAN COOKIES

Even though Henry vi,as in his mid-eighties when our two daughters were attending Ohio State University, he still managed to ship large boxes of their favorite sugar cookies to them' to share

with friends.

2 cups sugar * tsp. salt 3 eggs 1 cup margarine 3* cups flour I cup sour cream or milk 3 tsps. baking powder Mix to form soft dough, ro11 thin. Sift sugar over dough and gently roll it in. Henry always used a water glass to cut the cookies. Bake until edges are light brown.

(JFE ) I feel almost like I know Henry, don't you?

sssss

Phyllis and Vernard EIIer From Phyllis: This recipe for Lemon bread came from a neighbor.

I was Iooking for lemon recipes since we have a lemon tree and always have plenty of lemons. MY notes indicate that this is an o1a Scotch recipe. The original recipe makes one large loaf i it is easier for me to make 5 small ones and freeze several.

It has become my favorite "shortcake" under fresh stawberries.

Prepare five 3x5{" loaf pans. P1ace waxed paper the shape of the pan on the bottom of each pan. Lightly grease and flour the pans.

3/4 cup margarine 2 cups sugar 4 eggs (or egg substitute or a combination) 3 lemon rinds, grated 3 cups flour 2 tsps. baking powder -G LETIiON BREN)

iHB'*iil'

lim

(JrE) There's an old Irish FoIk tale that tells of thei$]y." them

people" who sleep in the yeast. A nice warm bath awaken5 ind- they start to stir causing the dough to rise. If the water is too hot, they get angry and refuse to work. When you take your bread from the oven and the deticiously aromatic steam ii"esr you will knoW it is the "wee people" going back to their hiding places to await the next time a warm bath awakens them.

-32-

DESSERTS CAIGS CANDIES COOKIES ICE CREATI MISCELLANEOUS PIES AND COBBLERS PUDDINGS

l':-

\\ r ^// ---1d

zaq-

It

*nasntt that

a

dLsh to set before the f,ing?"

---Mothen Goote

DESSERTS

Cakes and Frostinqs

JoY Foster Eller In Loving ltemory of Aunt Elta Eller Owens 1885-1970 (tE) "Aunty" Owensr dS we addressed her, was another fantastic cook in the Thomas Arnold EIler clan in southwest Nebraska.

She was a granddaughter of Harvey Eller and the one who always took the initiative to stay in touch with the eastern Nebraska

ANGEL FOOD

CAKE

and Iowa E1lers.

of her cooking and baking in those early days on an old wood burning stone. It is rather incredible that she could maintain the proper temperature of the baking chamber to produce a perfect, Iight-as-a-feather Angel Food Cake. A special treat for her then adolescent nephew, Lynn, was a miniature angel food cake baked in a tiny cake tin, and presented to him with adoring 1ove.

L* cups egg whites (approximately L2 e99s) L* tsp. cream of tarter I cup granulated sugar L/8 tsp. salt I tsp. vanilla + tsp. almond flavoring I cup cake flour She did all

L+ cups XXXX sugar

Beat egg whites until frothy. Add cream of tartar and beat but not dry. Add granulated sugar a little at until ltiff a time. Add salt and flavoring. Sift cake flour and powdered sugar together three times. Sift into the egg white mixture and fold in gently. Bake in tube pan (NEVER qse a pan that has been greised). Bake 65 minutes at 300-325". Invert pan and let cool. Use icing that you 1ike. I like a thin gLaze.

Joy Foster EIIer CHOCOLATE ANGEL FOOD CAKE using I cup Food Cake AngeI for FoIlow the exact directions And now cocoa! tbsps.

4 add then of cake flour LESS 4 tbsps. theme. you have a tasty variation on a CARROT CAKE

L+ cups oi1 2 cups honey--in a fine stream

Margaret Barker

4 eggs Sift together 2 tsps. cinnamon 2 cups whole wheat flour I tsp. salt 2 tsp. baking soda + cup bran Slowly mi" in flour and dry ingredients into oil and honey.

Add & oz. can crushed pineapple drained, 3 cups carrots, I or 2 cups chopped walnuts. Mix weIl. Pour into greased and floured 13 n 9 inch pan. Bake about 70 minutes in 300" oven. CooI completely before frosting. Leave in pan -35-

E"ROSTING

Cream together

* cup butter softened I oz. cream cheese softened * cup honey (to taste) I tsp. vanilla Top with leftover drained pineaPPIe Refrigerate.

and chopped walnuts.

Ora Lee Eller Eckerle

CARROT CAKE

Sift together 1 tsp. salt 2 cups flour 2 tsps. cinnamon 2 cups sugar L/e tsp. baking powder 2 tsp. soda Mix together I cup cooking oiI 4 eggs I tsp. vanilla 2 junior jars baby carrot food Add dry ingredients and beat with electric mixer for at least 2 minutes. f then add I cup of chopped nuts to this batter; however, the nuts will turn black, but I like the nutmeats in the cake batter anyway. Bake in 11 x 16 inch pan in 350o oven for about 40 minutes.

FROSTING

t 8 oz. pkg. Philadelphia Brand cream cheese 1 stick of butter or oleo 2 cups XXXX sugar 2 tsp. vanilla Beat with electric mixer, spread on cake and top with

chopped

nutmeats.

CHERRY CAKE

For Louise Coolidge

San Dee Watson

I cup sugar 1 tsP. cinnamon 3/4 cup butter 2 cups flour * tsP.' salt cloves 3 eggs l tsPnutmeg tsP5 tbsps. sour cream + I cuP I tsp. soda Pitted cherries vanilla 1 tsP. powder 1 tsp. baking-Uutte., add beaten e99s and sour- cream. Sift Cream sugar and together flour, soda and baking powder along wlth seasonings' StIr together and beat until smooth. Fold in pitted cherries and vanilla.

CHERRY GT'AZB. 2* cups XXXX sugar, { cup cherry juice reserved from can of cherries used in the recipe. Add 2 tsps. vani1la.

Mix until smooth and d,rizzl.e over warm cake. Optional: Almond extract may be substituted for the vanilla.

-36-

Stella Pinkston l/3 cup oil 1 tsp. salt * cup shortening I cup buttermilk I$ cups sugar 2{ cups cake flour 3 eggs 1 tsp. vinegar I tsp. vanilla * pkg. instant vanilla pudding I tsp. soda Cream shortening and oi1; add sugarr e99s, and vanilla flavoring.

Cream again. Sift fIour, soda, and salt together; add alternately with milk and vinegar to above mixture. Stir in dry pudding last. Bake in layers at 325o about L2 minutes or until cake turns loose from pan. Do not overbake!

COCONTII CAKE

ICING

I cuP sugar 1 cup milk 5 tbsps. flour 1 tsp. vanilla flavoring in 2 sticks of margarine then beat 1et cooI, Cook until thick, butter. or RAVE REVIEW COCONUT CAKE

Peggy Troutman

I pkg. (2 layer) yellow cake mix 1 pkg. instant vanilla pudding 4 eggs + cup oi.I L L/3 cups water 2 cups coconut I cup chopped nuts Blend cake mix, pudding mix, waterr e99s, and oil in large mi-xing bowI. Beat with electric mixer at medium speed for 4 minutes.

Stir in coconut and nuts. Pour into 3 greased and floured 9 inch layer pans. Bake at 350o for 35 minutes. CooI in pans 15 minutes. Remove and cool on rack. When cool top with coconut cream cheese frosting.

COCONTII CBE/AU CHEESE FROSTING

4 tbsp. margarine I 8 oz. pkg. cream cheese 2 cups coconut 2 tsp. milk 3* cups XXXX sugar * tsp. vanilla Add coconut, stir constantly Melt 2 tbsp. margarine in skillet. golden brown. Spread coconut on paper over low heat until to cool. Cream 2 tbsp. margarlne with cream cheese, add vanilla and miIk. Gradually beat in sugar. Stir in L 3/4 cups of coconut. Spread on tops of cake layers. Stack and sprinkle with remaining coconut.

-37 -

Barbara Howard

FRESH APPLE CAKE

2 cups plain flour I tsp. cinnamon 2 cups sugar 1j cups Wesson oil I+ tsp. salt 4 large eggs I tsp. baking powder 2 cups raw apples, grated Bake in 3 layers at 35Oo for about 20 to 25 minutes. Do not overbake. CooI slight1y, ice with cream cheese icing.

Cream Cheese Icing I stick margarine I box XXXX sugar I oz. cream cheese I cup chopped pecans 2 tsp. vanilla dash of salt Cream margarine and cream cheese together, add Sugar, saIt, and vanilla cream until smooth. Add pecans. Note: This cake is also very good substituting carrots, pumpkin, or sweet potatoes instead of aPPIes. Charlotte Fisher El]-er FRESH APPLE CAKE I tsp. baking soda I cup vegetable oil 1 tsp. salt 2 eggs I tsp. cinnamon 2 cups sugar 3 cups apples, peeled and choPPed 2* cups flour 1 cup chopped pecans 1 tsp. baking powder I cup butterscotch morsels Beat together oil, eggs, and sugar. Sift together next five ingredients. Add alternatingly with apples. to egg mixture.

Stir in pecans and half of morsels. Spred batter in greased and floured 9x13" pan. Sprinkle with remaining morsels. Bake at 350o for t hour.

This is a very rich cake. I have been using a 10xl5rr pan.

I cut it in sguares and serve it with whipped cream or cool whip.

Ora Lee Eller Eckerle FROSTING Thls is my daughter's recipe. She saw it on T.V. (Use Nestles ChocoLate Bake, unsweetened liquid chocolate flavor) I tsP. milk I egg yolk 2 tbsps. butter * tsp. vanilla extract 1 cup sifted xxxx sugar 1 envelop Nestles Chocolate Bake fn small bowl combj-ne e99 yolk, melted butter, Nestles Choco-Bake, milk and vanilla. Mix until well-blended. Gradually add xXXX sugar and beat until creamy.

FTDGE

- 3B-

GERITAN CHOCOLATE CAKE SQUARES

Peggy Troutman

Mix as directed I box German Chocolate Cake Mix and bake in one 9 x 13 pan. Punch holes in baked one-1ayer cake with a fork.

Combine and pour over cake I can Eagle Brand Sweetened Condensed Milk with 1 can Caramel Sauce. Chop several Heath candy bars in btender, combine with one box of cool whip. Use this as a topping for the cake.

Juanita Eller GRANNY ELLER.S OLD FASHIONED STACK CAKE Granny Eller, r'11 bet there were many "Granny Ellers" in the annals of the Eller Family, but this particular one was my children's "Granny" and Gerald's mother. She was born LiIIy Kansas Rogers on Eebruary 28,1885 on Sweet Water Creek in Graham County, near Robbinsville, North Carolina. She married Jonathan Wesley Iona Eller in 1908. She died on January 10, L965 and is buried in the OId Mother Church Cemetery in Robbinsville, Graham County NC.

T, a city girl from Massachusetts, had a lot to learn about mountain people and especially about mountain women from Granny.

I guess the most important was her method of judging people--not by their possessions, but by their standard of cleanliness.

Ii they were not suitably clean, they were "no account" or "no 'count" as we might say no matter how rich they were. Granny, Iike all mountain women of her era, vras hard working and not one to waste time--taking care of her large family, her house, and her "kitchen" garden assured there was precious little time to waste.

Granny called this cake "fruit cake.t' I learned early that Granny used most hountain people called cooked apples "fruit." to make her fruit cake the day before we were to arrive because it had to "aget' overnight.

Measure with a tea cup 2 tsps. baking powder 1 cup milk I pinch of salt I cup sugar enough to make a stlff flour r egg dough butter melted cup * Mix together mi1k, sugar, slightty beaten egg, and melted butter add flour, salt, and baking powder. Mix into a stiff dough (the consistency of rolled eookie dough). RoII dough into thin (+") Iayers. Make six to eight layers about like eight to nine inch sugar cookies. Coot layers and stack with apple sauce Granny made her apple sauce fitling out of dried fi1ling. apples, sugar, and generous amounts of cinnamon. Let finished cake ripen at least 24 hours if you can keep your hands off.

CARAUEL FT'DGE FROSTING

Heat together for 2 minutes 2/3 cup butter and I cup brown sugar.

Add L/3 cup milk and bring to a boil. Cool. Add 3 cups XXXX sugar. Beat until smooth.

-39-

HUUUTNGBIRD CAKE

+ FROSTTNG

Ora Lee Elter Eckerle oi1 salad ups 1*c

3 cups flour 1*t sp. vanilla 2 cups sugar 18 oz. can crushed PineaPPle I tsp. salt 1 tsp. ground cinnamon lts p. baking soda 2 cups choPPed Pecans, divide d 2cu ps chopped bananas 3 eggs, beaten and combine dry lngredients in a 1ar9e mixing bowl; add eggs not Do moistened' are salad oi1, stiiring until ingredients pecansrcup 1 (undrained), pineapple beat. Stir in vanilla, 9" and bananas. Spool batter inlt 3 wellgreased and floured cake until or minutes cake pans. nake in 35Oo oven for 25-30 from pans and tests done. CooI in pans 10 minutes. Remove and on top layers cool completely. Spreld frosting between pecans. of cup and sides of cake. sprinkle with remaining CTE,AU CIIEESE FROSTING

2 8 oz. pkgs. cream cheese softened I cup butter or margarine, softened 2 16 oz. pkgs. Powdered suqar 2 tsps. vanilla Combine cream cheese and butter, cream until smooth.

Stir in vanilla. beating until light and fluffy.

ITALIAN

Peggy Troutman

CREAU CAKE

I stick margarine + cup Crisco 2 cups sugar I tsp. soda

Add sugar,

5 egg Yolks 2 cuPs P1ain flour 1 cup buttermilk

I

cuP

nuts,

choPPed

5 egg whites 1 tsp. vanilla I can coconut (I cuP) Cream butter, Crisco, ind sugar. Add e99 yolks and vanilla' and nuts' Add flour and soda with buttermilk. Add coconut FoId in beaten e99 whites. Bake at 35Oo for 25 minutes' Makes 3 or 4 layers.

FROSTING:

Cieam together 1 (8 oz.l cream cheese, { sti_ck butter, I box Spread over layers. Decorate XXXX sugar and I tsp. vanilla with chopped nuts and/or coconut.

Stel]-a Pinkston JAu CAKE

2 tsPs. allsPice 6 eggs 2 tsPs. cloves sugar cups 2 2 tsPs. cinnamon margarine I cup jam 2 tsPs. soda (dissolved) Z cups I cuP sour cream flour 3 cups pkg. raisins 1 spices and jam. Mix. Add milk, cream sugar and margarine. Add pour into cake pans and bake. soda, arid flour; Jtir we11.

(Makes 8 thin layers. ) Frost with JAM CAKE FTLLING. -40-

JAI,I CAKB FILLING

2 cups sugar I cup margarine

LEUON CUSTARD CAKE

I cup sweet milk 3 egg whites, beaten stiff Jane EIIer KeIIer

40-45 minutes 13 x 9 cake pan I pkg. regular yellow cake mix (not pudding in mix) 1 small pkS. Lemon Je1lo 3/4 cuP water 4 whole large e99s 314 cup Wesson oil Mix dry JeIIo with drY cake mix. Add the rest of ingredients PoDr bake. in order given. Mj-x weIl with mixer. Pour into When done remove from oven, prick entire toP of cake with fork tines. Pour lemon and sugar mixture* over entire toP of cake.

Cool. ENJOY! *ltIxTtREz Ll3 cup lemon juicer 2 cups xxxx sugar. Mix until

Oven 325"

weII-bIended.

UELLOW YELLOW LAYER CAKE

I box Duncan Hines Lemon Supreme Cake mix I box lemon instant Pudding 1 cup V'Iesson oil

Barbara Eosard

4 eggs 10 oz. can MeIIow YeIIow ingredients 2 minutes and bake in 3 laYers at 350o above Mix Ice layers while warm with until done. Donr t overbake. following icing.

ICING

t large can crushed pineapple in own juice 1{ cup sugar 3 eggs + cup flour Remove from cook until thickened, stir to prevent sticking. this cake and made I coconut. flaked IJFE: Add I cup heat.

-xperimented works It oven. microwave the in icing the with stir and intervals 2-minute it at ctrect< to need grlat. You do sticking. or ) burning of no danger but fo prevent lumping, Cathie Eargreaves

UEXICAN FRUIT CAKE

I cup choPPed nuts 2 cups sugar 2 cups flour 2 tsps. baking soda 2 eggs L 20 oz. can crushed PinapPle Mix batter by hand. Pour into 9x13" pan. Bake 25 350" for 35 minutes. CooI comPleteIY. TOPPING: Mix 8 oz. cream cheese, I stick oleo, and 2 cuPs powdered sugar

-41

-

OLD SAN FRANCISCO CANDY CRUNCH CAKE

Melinda EIIer

fngredients: 1 Angel Food cake (prepared 9x12" cake)

I 12 oz. CooI Whip Toasted Slivered Almonds

CANDY CRTINCH:

3/4 cup sugar * tsp. instant coffee 2 tbsps. light corn syrup 2 tbsps. water l+ tsps. sifted soda In a sauce mix the first 4 ingredients for Candy Crunch. Cook to a hard crack (285o on candy thermometer). Remove from heat, add the soda all at once. Stir vigorously, but only tiII the mixture blends and pulls away from the pan. Quickly pour onto a piece of foil paper. DO NOT SPREAD OR STfR. let it cool and harden. Then crush it into crumbs.

Cut the angel food cake so that you have two layers (9x12" cake).

Mix some of the Cool Whip. Spread over the first layer of cake.

Add some of the larger pieces of candy. Add second layer of cake. Spread with more Cool Whip to cover entire cake. Add generous amounts of candy and toasted slivered almonds.

Refrlgerate until ready to serve. ft is tastier if put together a couple of hours before it is to be served. It will not be as good the second day. Gets weepy and the candy softens.

Barbara Howard

PECAN CAKE

I 1b. shelled pecans t Ib. Iight brown sugar * Ib. candied cherries 4 cups plain flour + Ib. candied pineapple 7[ oz. Happy Home lemon flavoring 1 Ib. margarine 6 eggs Cream margarine and sugar. Add egg yolks one at a time, beating after each addition. Dredge chopped fruit and nuts in 2 cups flour. Add another 2 cups flour to creamed mixture alternately with lemon flavoring. Add dredged fruit and nuts. Fold in 6 egg white, beaten stiff.

Let mixture stand overnight in covered bowI. Next morning grease and flour large tube pan. Spoon mixture into pan without stirring.

Bake at 3OOo for 2* hours.

Place pan in water in bottom of oven while baking. Cake will keep like fruit cake. May be moistened with wine while stil1 warm if desired. Cake should be made several days before you plan to eat it.

To prevent crumbs from freshly baked cakes mixing into the This frosting, freeze the cake before attempting to frost. also makes the the frosting ttset" Eore guickly.

-42-

POT'ND CAKES

Peggy Troutman

CEERRY/COCONUT POUND CAKE

2 sticks margarine + cup Crisco 3 cups sugar 3 3/4 cups flour 3/4 cup milk 6 eggs

1* tsps. vanilla 2 tsps. almond extract * of 10 oz. jar maraschino cherries cut into small bits (save other half for filting) 1 cup chopped pecans * cup coconut Cream margarine, Crisco, and sugar. Add flour and milk alternately.

Beat in eggs one at a time. Add vanilla and almond, beat. Stir in cherries, nuts and coconut. Bake in well-greased and floured tube pan for 2 hours at 275o. Start with a cold oven. rCING

3 oz. cream cheese 1 box XXXX sugar I stick margarine + cup cherry juice L* tsp. almond flavoring * cup cherries L* tsp. vanilla * cup coconut Mix together and have ready to put over hot cake. Moisten cake with cherry juice.

The late Esther Eller

CEOCOLATE POUND CAKE

Dlrs. Esther EIIer was Evelynr s mother-in-Iaw. llrs. Esther Ellerrs recipe sas given to her by her mother. Eer mother was ltlrs. Eagle. * Ib. butter + cup Crisco 3 cups sugar 3 cups flour tsp. salt 5 eggs + 1 cup milk I tsp. baking powder crp cocoa * Mix weII together butter, Crisco, and sugar. Add eggs and beat well.

Sift dry ingredients and add alternately with miIk. Bake in a greased and floured tube pan for I hour and 15 minutes.

325" oven.

Stella Pinkston

CHOCOLATE POUND CAKE

* * 3 3 5

Ib. margarine cup Crisco shortening cups flour cups sugar eggs

Cream margarine and

Beginning with flour, ingredients and milk.

Bake in greased and CooI and frost.

4 tbsp. cocoa * tsp. baking powder * tsp. salt I cup milk shortening. Add sugrar and cream again. add alternately into creamed mixture dry Add vanilla and eggs (one at a time). floured tube pan at 325o for L* hours.

-43-

CHOCOLATE ICING

I stick margarine I tsp. vanilla 2 sqs. chocolate dash cinnamon I box XXXX sugar Cream margarine and add melted chocolate, XXXX sugar, vanilla and cinnamon. Add enough milk for the right consistency to spread.

Ittamie Agner

CEOCOLATE POUND CAKE

3 cups flour + tsp. salt 3 * tsp. baking powder 5 large eggs * cup cocoa, melt in hot water I cup sweet milk 1 tbsp. vanilla Cream butter and shortening. Add sugar and creami add eggs and vanilla flavoring. Add cocoa; add remaining ingredients alternately. Bake in tube pan 2 hours and 10 minutes at 300o.

Icing I box XXXX sugar 4 tbsp. butter 2 tbsp. shortening * tsp. vanilla 4 tbsp. cocoa thin with milk I

2

l_ 2

lb. butter

cup shortening cups sugar

COLD OVEN POUND CAKE

3 3 I +

cups flour cups sugar cup milk cup shortening

SteIIa Pinkston 2 sticks whipped margarine 5 eggs 2 tsp. vanj-1Ia

Cream shortening and margarine; add sugar and cream again.

Add milk and flour alternately.

Add e99 1 at a time. Add flavoring and a few drops of yellow food coloring. Put cake in cold (not preheated) oven and bake 1+ hours at 300". Do not open oven during this time.

Peggy Troutman

CREAU CITEESE POUND CAKE

3 sticks butter or margarine I 8 oz. pkg. cream cheese 3 cups sugar 314 tsp. vanilla 3/4 tsp. lemon extract 5 large eggs 3 cups all-purpose flour + tsp. baking powder Cream cheese and margarine thoroughly until fluffy. and mix well. Add eggs 1 at a time beating well addition. Gradually add extracts, baking powder Turn into a I0 inch tube pan and bake at 300" for 55 minutes. Erost with cream cheese frosting.

-44-

Add sugar

after each and flour. t hour and

CRE,AU CHEESE FROSTING

1 8 oz. pkg. cream cheese I box XXXX sugar 314 tsp. vanilla extract 314 tsp. Iemon extract I stick margarine Beat together aII ingredients until smooth and of spreading consistency. Frost cream cheese pound cake when cool. Place in refrigerator for frosting to set. May add a little warm water to ingredients to start mixing.

RED VELVET POT,ND CAKE

TTIamie Agmer

7 eggs 2 3/4 cup sugar

L+ cups shortening

* tsp. satt 2 tsp. mellow fruit flavoring 3 cups sifted flour 1 cup sweet milk I bottle red food coloring Bake at 325" for I$ hours. rCING

1 stick butter I I oz. pkg. cream cheese 1 box XXXX sugar I tsp. vanilla 1 cup nuts, if desired.

Cream butter and cream cheese well; add powdered sugar, flavoring and nuts.

End

of

Pound Cakes!

Lynn Eller CAKE Soak over nightz 3/4 cup poppy seeds in 3/4 cup milk.

Cream togetherz 314 cup butter, L* cups sugar, and I tsp. vanilla. Sift togetherz 2 cups flour and 2 tsp. baking powder.

Add alternately: sifted dry ingredients and milk to creamed mixture. FoId in whites of 4 eggs that have been stiffly beaten.

Bake in two 9" Iayer pans in 350" oven for 35 minutes.

POPPY SEBD

FILLTNG:

Gradually add I cup Combine + cup sugar and 4 tbsp. flour. hot milk. Stir some of this into 4 beaten e99 yolks. Put aII together and cook until thickened, stirring constantly. Flavor Cool and add L/2 to 3/4 cup coarsely with * tsp. vanilla. chopped walnuts.

-45-

FLUFFY ICING

3/4 cup sugar + cup water tl} tsP. cream of tartar I tsp. white corn syruP Pour Combine and cook slowly to thread stage. Donrt stir' until beat and whites hot syrup over 2 stiftty bgaten egg spread-ing consistency. aaa * tsp. vanilla and * tsp' almond flavoring.

Ken lriccall

SOT'RDOUGH APPLESAUCE CAKE

recipe Ken is Charlotte Eller Marshall's son. He writes: This of my one is but is "ot an "o1d Eller family hand-me-downr" of of one mom personal favorites. we got the recipe from the many for iv childhood friends. It has been a family favorite Good luck yl"t".

I hope it fits we]I into your collection. in Oregon in on compiling the recipes. Hope to meet you here is Betty recipe gave the us who "93. it" flmily friend's name of virtue by Aldous. This i; a recipe well-suited to Oregon oregon staple the use of applesauce. Apples being a traditional as they are in so many Places Cream + cup shortening with 2 cups sugar, .beat in two e99sr

applesauce, and stir in L* cups lourdough starte-r*, L* cups Blend spice. ull tsp. _ cloves, and i- t"p.

1 tsp. cinna*oi, *-bowland soda, 1] tsp. sa1t, 1* tsps. ba-king togefher in small gently' and stir Z ibsp. sugar and sprinkle over cake battercup Stir add smooth, until sâ&#x201A;Źir + flour, cups 2 Add -wa_Inuts.

35 to 30 for well. pour into greased cake pan. Bake at 350o mi-nutes.

*(JFE) A recipe for sourdough starter was not included with t!. bread section this recipe. However, we do have a recipe in you might available, starter a have you not do ff book. of this try this one.

Ilinnie Green TEXAS SEEET CAKE Bring to boil: 1 cup water 2 sticks oleo (butter) 4 tbsp. cocoa Mix together: 2 cups flour

1 tsP. soda 2 cups sugar + tsp- salt pour boiiing mixture over the dry ingredient?. Add:I cup in greased and buttermilk, t tsp. vanilla, and 2 eggs. Pour floured large deep cookie sheet. Bake at 350o for 20 minutes' 6 tbsps.

Icing: Briig to a boil I stick butter, 4 tbsps. cocoa,pecans chopped I cup and powdered sugar I box butt6rmilk. Add pour over cake while cake is hot and icing is hot a1so.

Finger lickinr good! _46_

TURTLE CAKE

llelinda Eller I box German Chocolate Cake mix 3/4 c melted butter + cup Pet canned condensed milk L4 oz. bag caramels I cup chopped pecans 1 cup chocolate chips Mix cake as directed and pour half of batter in 9xr3" greased and floured pan. Bake at 350" for 15 minutes only.

Mert caramels with mirk and butter. pour over cake. with nuts and chocolate chips (reserve a few nuts for sprinkle topping.

Pour remaini-ng batter over this and top with more nuts. gale another 20 minutes.

IVEITE FRUIT CAKE

SteIIa Pinkston

16 oz. candied pj_neappte, chopped + Ib. butter I Ib. sugar I coconut, grated I lb. flour Soz.bottle maraschino cherrj-es, drained juice of I orange I "gg" tsp. salt tsp. vanitla * I tsp. baking powder * * Ib. sliced almonds 1 lb. white raisi.ns * tb. pecans, chopped 8 oz. candied cherries, guartered Mix well and pour into L2 inch tube pan. Bake at 3ooo for 3* to 4 hours. Place aluminum foil over cake after browns to Xeei it from burning. pour wine over warm cake as soon as it i; removed from the oven.

T'RESH APPLE CAKE

Sue Haney

Use your mixer for this first part of Lhe recipe. Combine: L+ cups Crisco oil 2 cups sugar 7* tsps. vanilla 3 whole eggs, beat in one at a time The rest of this batter is too stiff for a mixer. Sift together: 3 cups flour, I tsp. soda, 1 tsp. sart and add to above miiture.

Fina11y, add: 1 cup black walnuts or pecans 3/4 cup angel flake coconut 3 cups fresh apples diced Bake in greased and floured tube pan for I hour and 25 minutes at 325".

TOPPING

Mix together in saucepan * cup brown sugar, { cup mirk, } stick butter. Bring to e. boil and cook for 2+ minutes. coor, beat until thick and pcur over cool_ed cake.

-47

-

LOW-CALORIE SIYEETS CEOCOLATE ICE-BOX

CAKE Serves 8

82 calories per serving

I lady fingers 1 tbsp. Sucaryl 2 sqs. semi-sweet chocolate (2 ounces) 2] cups water I cup evaporated skimmed milk 4 envelopes D-Zerta Chocolate Pudding 2 tbsps. unflavored gelatin 2 tsps. vanilla 4 egg whites Separate lady fingers and Iine the sides of an 8-inch spring form pan. Mix next 5 ingredients and cook over low heat, stirring freguently, until mixture simmers. Soften gelatin in + cup cold water. Add to hot mixture and stir until CooI rapidly dissolved. Remove from heat and add vanilla. over a bowl of ice, stirring until thickened. Beat egg whites Fold into cooled mixture and pour into prepared pan. stiff.

Chill until firm. Unmold on round platter to serve. This is delicious as is, but can be garnished with shredded coconut or low-calorie whipped cream.

Variation: Coffee may be substituted for the water. It should be strong and bIack. Try rum flavoring.

50 Calories per serving LEITiON fCE-BOX CAKE Serves I 5 lady fingers 2 envelopes D-Zerta Lemon Gelatin * cup boiling water * cup orange juice * cup lemon juice 2 egg whites Pinch of cream of tartar * cup ice water + cup powdered skimmed milk I tsp. vanilla * tsp. sucaryl Sprinkling of grated coconut Split the lady fingers and line 6-inch spring form pan. Dissolve Iemon gelatin in boiling water. Add orange and lemon juice.

Chitl to consistency of egg whites. Beat e99 whites with cream Whip the ice water and powdered milk of tartar until stiff. juice, vanilla, and Sucaryl. Fold both into with 1 tsp. lemon the gelatin mixture. Pour mixture into prepared pan and chiIl. Serve, either plain or decorated with low calorie whipped cream topping.

Letrs face it GOOD low-calorie cakes are hard to find. best we can find is the plain every-day Ange1 Food Cake.

-48-

The

Candy ENGLTSE

TOFFEE

OTA LEE

EllCT

ECKCTIE

I cup sugar 1 cup Land-O-Lakes butter (no substitutes) 3 tbsp. water I cup chopped pecans I Giant Hershey Chocolate Bar

and water over medium heat, stirring until mixture reaches hard crack stage ( 310o on candy thermometer). Add half of chopped nuts and pour out onto cookie sheet. White still hot, ptace chocolate bar on top and spread around. (I put the other half of nut meats in blender which chops them real fine and sprinkle over the chocolate, ) When cold break into pieces. Makes 1* tbs.

Combine sugar, butter,

Peggy Troutman

ilINTS*

5 drops oil of peppermint few drops food coloring butter * stick I cup water Use candy thermometer. Cook first three ingredients on high heat until it reaches 255". Remove from heat and pour on a cold, well-buttered marble slab. Drop flavoring and food coloring on candy mix. When cool enough to handle, puII until creamy. PuII into a long strip and cut into small pieces.

Store in can. *Note from the Editor concerning mj.nt making: (I) always use OiI of Mint which can be purchased at your pharmacy. (2) measure recipe is not for Voffirops of mint very carefully. (3) thisdiscouraged.

(4) do easily who is Lne beginning cook or one fulI to a comes it Once is boiling. not stir candy while it sponge. wet pan clean a with the of boil, wipe the insides This is to remove the grains of sugar that have adhered to the sides of the pan and could cause your candy to turn to sugar.

It reguires patience and practice. If the candy is picked up too soon it wiII blister the hands; if it is allowed to cool too long, the candy will harden and crack and not be puIlable.

(5) if the candy is pulled too 1on9, it will turn to sugar in your hands. These comments are not meant to discourage the iuture butter-mint maker, they are made from the experience of suffering many blistered hands, many hands full of pulled sugar, and many just plain failures. However, at last with much deLermination and the help of a neighbor home economist who made after-dinner mints professionally, I mastered the art and produced creamy, melt-in-your mouth mints. You can too, just don't expect miracles the first time. Now, after reading this are you surprised that even though the ingredients in one pound of home made mints cost less than one do1lar, they selI for as much as eight to ten dollars a pound.

2+ cups sugar

-49-

Now to atone for my scare-tactics on the preceding page. f herewith, two easy to make mint recipes that you am including, -serve proudly to family or guests at a wedding reception. can

Juanita Eller about 150 mints) I heaping tsp. butter 3 drops oi1 of mint I egg white (unbeaten) few drops food coloring I tbip. cream

AFTER DINNER UrNTS (makes I box XXXX sugar

1 tsp. vanilla white, cream, vanilla, oi1 flavoring and coloring' Combine egg - Add box of XXXX sugar all at once, mix thoroughly, Stir wel1. add butter (or white shortening for white mints) and more suqar if necessary to make into a firm ball. Pinch off small amounts a of mixture and roll into small ba1ls. Place the balls on with flat balIs press the Then either piece of waxed paper.

-fork that have been dipped in powdered sugar, tne tines of a or sprinkle with colored granulated sugar, cover with another piece of waxed paper and roll carefully to flattened each ball These into a round, ifat mint about one fourth inch thick. wedding molds, tree Christmas mints can also be molded in little bell molds, stars, etc. Dip the mold in sugar rylth each use to make it easier to remove the candy from the mold all in one piece. Allow the candy to stand overnight to form a crust.

Pack in tins with waxed paper between layers. WiII keep several months frozen.

Juanita Eller (Here's an even simpler recipe) 2 tbsp. butter I box XXXX sugar 2 tbsp. water 2 tbsp. Crisco L2 drops oi1 of pepPermint Cream all ingredients together. Form into small balls or mold in desired shlpes. Allow to remain in open to form slight crust.

Store in tin or plastic container. Better if kept refrigerated.

BIIEIER UINTS

NEVER

FAIL

Charlotte El-ler ltarshall

FT'I)IGE

ELLER Charlotte was one of the three original founders of the1n its force FAMILY ASSOCIATION and has been a main driving in continued success. She has been actively involved and genealogical research for many years and has written line. She is currently f,ublish5d a book on her particular family and is ierving as vice-president of the FAMILY ASSOCIATION 1993 ELLER the chairrqin of the Committee for the planning of FAMILY CONFERENCE to be held in Portland, Oregon.

I L2 oz. can evaporated milk 1 stick margarine 4 cups sugar L L2 oz. pkg. chocolate chiPs I 13 oz. jar of marshmallow creme 1 cup chopped nuts -50-

Place first three ingredients in sauce pdtrr bring to full rolling boi1. Boil for 5 minutes, stirring ionstantlv. syrup shour6 form a soft ball when tested -In coni traffiIf t . Remove from heat and fold in chocolate chips and marshmallow creme. Beat until smooth and creamy. Add chopped nuts. pour into greased pdnr coo1, and place ln refrigerator.

VARIATIONS

To make Rocky Road, use coarsery chopped nuts and

add

mini-marshmallows after beating fudge while it is stiII warm enough to partially melt the marshmallows. Pour into greased Pdnr cool and refrigerate. CooI completely, refrigerate before cutting.

Let set in refrigrerator over night, -if possibre.

ft will cut much better.

Dip fudge with a teaspoon, form a ball around L/2 candied cherry.

P1ace on waxed paper to cool.

Form a baII (either with cherry center or without) ro11 in finely chopped nuts or shredded coconut. For these reave the nutl out of the fudge.

This fudge can be made ahead and frozen. Thaw and serve at room temperature. For gift giving, make ahead, cool and cut into pieces. Line gift box or tin with waxed paper, fill with fudge and freeze until time to give. use waxed -paper (cut to size of container) between layers.

PE/ANUT BRITTLE

Ili-nnie Green

2 cups sugar I cup white Karo 2/3 cup water 2 cups raw peanuts 1 tbsp. butter I tsp. soda Boil sugar, Karo and water until it threads real good or forms a hard ball in water. Add raw peanuts and butter, cook unti] light brown. Do not be afraid of over-cooking. stir occasionally to keep from scorching.

Remove from fire and add soda. Stir and pour on greased cookie sheet. when you add the sodar you have to work fast and stir, then pour up while still foaming.

For PEANUT BUTTER FUDGE use the same idea on the marshmallow whip jar. rnstead of chocorate chips, whip in z cups crunchy peanut butter.

PE.ANUT BRITTLE

Peggy Troutman

I cup sugar 2 tsp. salt I tsp. soda + cup white Karo 2 cups raw peanuts + cup water Cook sugar, syrup, and water to hard bal1, add nuts and cook to little above crack. Remove from heat, add soda stirring good. Pour on greased pan.

1

-51

-

Stella Eller PE,ANUT BUTTER FT'DGE Mother of Don, Wade, Lynn, and Dorothy. Note from Dorothy: Mother never used a candy thermometer. She used only SKIPPY smooth peanut butter. Skippy made the best fudge --"none other was as good!"

3 cups white sugar + cup cream cup milk * crp Karo syrup (light) + Stir together and cook until it forms a soft ball when tested in cold water. Remove from fire and add I cup peanut butter.

Beat until it thickens. Pour onto a buttered pIate. Cut when cool. llildred up,ilike Eller UOTEER ELLER'S PEANUT BUTTER FUDGE I cup half and half cream 3 cups white sugar * cup corn syrup Cook to soft baII stage. Add I cup Peanut butter and beat until it sets up. Pour in 7 x 10 pan or larger if you want it thinner.

PEANUT BUTTER SQUARES

2 sticks butter L+ cups graham cracker crumbs L* cups smooth peanut butter

Charlotte Fisher Eller I box XXXX sugar L2 oz. bag chocolate chiPs

Mix butter, peanut butter and graham crackers crumbs. Press into 9xI3" pan. Top with L2 oz. bag milk chocolate chips and + cup peanut butter that has been melted in double boiler and pour over mixture. chilI. This tastes just tike Reese's cups. It keeps well. I usually use crunchy peanut butter, Peter pan. ChiII and cut in sguares.

Peanut butter lovers love this.

Juanita Eller soda I tsp.

2 cups sugar 1 cuP Pecans I cup butter milk 1 tsP. vanj-Ila butter 2 tbsp. in L A R G E pan until it forms a soda mi1k, and sugar, Boil beat until creamy, add nuts. vanilla, butter and soft baII. Add paper.

This mixture starts out white Drop from spoon on waxed but when finished looks and tastes like it was made from brown PRALINES r'ROM DOI{N TN

OL'

NEW ORI,EANS

sugar.

"Wash" the sides of your Pot, once the sugar boiling, with a damp spunge, removing aII the

Candy Making Tip:

mixture is undissolved sugar grains, your finished product will be smooth, not sugery.

Another way to prevent your candy from "sugaringl": Grease the sides of your pot with oleo or Crisco before putting your candy ingredients in. The sugar will not adhere to the sides of the pot and therefore not cause the candy to turn to sugar.

Old timers say that a damp, humid day makes successful candy This is especially true with divinity making more difficult. and pu11ed mints or taffy.

-52-

Betty (Elizabeth)

SEA FOAI{ CANDY

Cooper

this often during the 1930rs.

I cup water 3 cups light brown sugar 2 tsps. vinegrar 2 egg whites, beaten stiff I tsp. vanilla I cup chopped nuts Mix sugar, vinegar and water in saucepan, bring to a boil and cook to 240" (medium ball in cold water). Slowly pour over stiffly beaten egg whites beating continually. When creamy, add nuts and vanilla. When stiff, pour onto buttered pan and cut in squares or drop by tsps. onto waxed paper.

Jesse Schulz (Betty Cooper's grandson) SPACE ENERGY SNACK My mother made

l-l3 cup peanuts L/2 cup chocolate chips L/2 cup sunflower seeds Combine and mix in a mixing container.

1 cup granola cereal l/ 4 cup chopped dried apples l/4 cup raisins

bowl. Store in tightly

covered

Charlotte Fisher Eller

GRANOLA

Mix together: 4 cups oatmeal, f use regular, not quick 1 cup coconut I cup sunflower seeds

I cup wheat germ + cup sesame seed I cup nuts Bring to boil 1 cup honey, $ cup oil, 1 tbsp. cinnamon. Pour over oatmeal mix. Mix and bake in 2 baking pans that have been sprayed with Pam. Bake 325" for 30 minutes. Stir every I0 minutes. Stir while cooking. When cool store in air tight container.

This is great to snack on. Also great with milk as a cereal.

Melinda Eller

SUGAR AND SPICE PECANS

1 cup sugar I tb. pecan halves 1 tsp. cinnamon I egg white I tsp. salt 1 tbsp. water Beat egg white and water until frothy. Mix with pecans until covered well. Mix sugar, salt and cinnamon, coat pecans weII. Place on cookie sheet in single layer. Bake in 300o oven for 30 minutes, turning 3 times. (Use same size cookie sheet and flip over. I turn every B minutes. ) CooI, store covered.

-53-

}IASEED POTAIIO CANDY

3/4 cup mashed potatoes 4 cups XXXX sugar 4 cups shredded coconut l+ tsps. vanilla * tsp. salt 8 sqs. baking chocolate Mix potatoes and XXXX sugar. Stir in coconut, vanilla, and salt.

Blend weI1. gress into large pan so that candy will be about *" thick. MeIt chocolate over hot water. pour chocolate on top of candy. Cool. Cut into sguares.

ITEXICAN ORANGE CANDY

I cup granulated sugar 1{ cups whole milk 2 cups granulated sugar pinch of salt + cup butter Grated rind of 2 oranges 1 cup pecan meats, broken Melt first cup of sugar in a large kettle while milk is scalding in a double boiler. When the sugar is melted and a light golden color, add hot milk all at once. This wilI boil up guickly so stir vigorously. Add the 2 cups of sugar and stir until dissolved. continue cooking to 246" (firm ball stage). Remove from heat, add butter, salt , grated orange rind and nuts.

Beat until creamy and cool enough to hold its shape when dropped from a teaspoon. Drop by teaspoonful onto bubtered plates.

PINEAPPLE FUDGE

1 3 2 I 2

cup evaporated milk cups granulated sugar tbsps. butter of oleo cup crushed pineapple, well drained tsps. lemon juice

Combi-ne milk, sugar, and butter.

Heat slowly to boiling point.

Add crushed pineapple and cook over medium heat to soft ball stage, stirring constantly. CooI. Add lemon juice. Beat untit crystalj-ne. Turn into buttered pan. Mark in sguares.

APRICCIT CONFECTTON

2 Ibs. dried apricots 3 cans coconut 1 can Eagle Brand Sweetened Condensed MiIk Put uncooked apricots through food chopped. Add coconut and milk. Chill over night. Form into ba1ls. RoIl in powdered sugar. Store in covered contaj.ner in cool place. Will keep almost indefinitely.

-54-

Cookies

Ora Lee EIIer Eckerle

BROITINIES

* cup butter, softened I cup sugar 4 eggs 1 tsp. vinilla I 16 oz. can chocolate syrup * tsp. salt 1 cup chopped nuts 1 cup sifted flour I pkg. (0 oz.l semi-sweet chocolate bits rn large bow1, cream butter and sugar together untir right and fluffy.

Add e99sr vanirra and choc6late syrup, Add flour, salt and beat until blended. -stirbeatinttror6ugniy. nuts and chocorate bits. spread mixture_ in greased 9xr3', baking dish.

Bake 3500 30 to 35 minutes. coor and cut into sguares.

Juanita Eller

BROIYNIES

Herers a Browni.e recipe that r made up as r went one day when r was in the mood for something chocolate. along r call them EASY To MAKE BROWNIES. Gerald tasted them and dubbed them ',HARD To RESrsr BRowNrEs." Try them and see what you think.

Mert one sticl< of margarine in a glass baking ( 5xl5 ) in microwave. Mix tog-ether i-n mixing bowl: r clpdish sugar, cup serf-rising flour, { cup cocoa, add two eggs, pour mertedl oleo over mixture and beat until smooth. This ltisf takes a litt1e effort with a wooden spoon, don't bother to -get out your 1 tsp. vanirla (r added a bit of armond flavoiing), mixer. poui ldd batter into baking dish in which the margarine was merted. (see you donrt even have to grease the pan.) - aake in 35oo oven for about 25 minutes. A 1itt1e less -baking for a nice chewy BRowNrE, a litt1e more for a crunchy one. Add nuts if desired.

Itarjori.e Rollins Euffine

BROWNTES

rn sauce pan melt 4 oz. choco_late and * cup butter. Add 2 cups sugar, 4 e99sr * tsp. sa1t. r tsp. variirt;, r cuf frour, 1a;; nuts- Pour into 9xr3" pan. Bake in 32s" oven fbr 30 minutes-.

Do not over bake.

Ruth Jessee Eller

BUTTERSCCITCH COOKTES

IB95-I9gl

(LE) Another recipe from Ruth Jessee E11er that nearly always

appeared at family dinners.

2 cups brown sugar 1 cup shortenlng 2 eggs beaten 3/4 cups flour sifted with 1 tsp. soda, r tsp. cream of tartar I tsp. vanilla 1 cup chopped nuts Pack i.nto pan 7x11{". set overnight. Donrt refrigerate. slice and place on cookie sheet. Bake in 375" oven ?o. t2 to 15

minutes.

-55-

Charlotte Eller These are so rich and sweet they are absolutely sinful!

Olsen (Chartotte's sister) makes a bunch of cookies to our get-togethers. These are always the first CEOCO-CARAUEL DELIGHTS

Marshall Frances

to bring ones to

disappear. * cup butter or margarine, softened 213 cup sugar I egg, separated

2 tbsps. milk I tsp. vanilla I cup flour L/3 cup cocoa + tsp. salt I cup finely chopped pecans !, cup semi-sweet chocolate chiPs I tsp. shortening In sma1l mixer bowl beat butter, sugar t e99 yolk, milk and vanilla until creamy. Stir together flour, cocoa and salt; blend into butter mixture. Refrigerate dough at least t hour or until firm enough to handle. Heat oven to 3500. Beat egg Shape dough into f-inch baIIs. Dip each ball white slightly. j-nto egg wtrite; ro11 in pecans to coat. Place on lightly greased cookie-lheet. Press thumb gently in center of each ball. Bake 10 to L2 minutes or until set. Press center of each cookie to make indentation. fmmediately spoon about * tsp. caramel (recipe below) in center of each cookie. CarefulIy filling remove from cookie sheet. Cool on wire rack. In small microwave safe bowl place chips and shortening. Microwave at high 1 minute or until softened. Stir. Allow to stand a few minutes to finish melting; stir until smooth. Place waxed paper under wire rack with cbokies. Dxizzle chocolate mixture over top of cookies.

Makes about 24 cookies.

CARAITIEL

FILLING

unwrapped light caramels and 3 tbsps. whipping cream. Cook over Iow heat, stirring often, until caramels are melted and mixture is smooth.

In sma1l saucepan Place

L4

Charlotte Eller Dtarshall flour 2* cup unsifted all-PurPose I tsp. baking soda 1 cup margarine, softened + cup granulated sugar 3/4 cups firmly packed light brown sugar I sma1l pkg. Jello Instant Pudding Vanilla or Chocolate I cup chopped nuts (optional) I tsp. vlnitta L 12 oz. pkg. chocolate chiPs Mix flour wittr baking soda. Combine margarine, sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in e99s. Gradually add flour mixture; stir in Drop by rounded chips and nuts. gatter will be stiff.

2 inches apart. about tealpoonfuls onto ungreased baking sheets doz.

Bake at 375o for 8 to 10 minutes. Makes about 6

CHOCOLATE

CHIP PUDDING

COOKTES

-56-

CREAU CIIEESE CIIESS BAR

Peggy Troutman

I box Duncan Hines Deluxe fI YeIIow Cake mix I stick margarine, melted 1 egg Mix above ingredients. pour into lightry greased 9xrr" pdnr pressing down into pan. Next mix the forrowing ingredients and pour over top of first mixture: 8 oz. cream cheese, softened 1 box XXXX sugar 2 eggs

I tsp. vanilla at 350o for 40 minutes. Let cool in

Bake

pan.

CTEAIIY CAOCOLATB BARS

This is an excellent recipe given to waitress at an exclusive restaurant.

Cut into squares.

Ora Lee

me

Eller Eckerle

by a friend who is

a

3/4 cup butter L* cups flour 3/4 cup nutmeats Mix and pat in 9x13" pan - bake 350o L2 minutes, cool.

L2 ozs. cream cheese soften L* cups XXXX sugar Beat until smooth and spread over crust 12 ozs. instant chocolate pudding 4* cups milk I+ tbsp. vanilla Mix and spread on top of cream cheese mixture. Top with whipped cream and walnuts. f like to freeze the chocolate filling after it is spread on the above mixture. Then spread on the whipped cream. rf the filling is too soft, then it works into the

whipped cream.

Solveig Korte This recipe was given to me by my grandmother, Louise Erler Morris, daughter of rsrael curtis EIler, at a wedding shower.

Louise lived aI1 her life in Blair, Nebraska.

2 egg whites beaten (stiffly) l/8 tsp. salt 2/3 cup sugar I cup chocolate chips 1 tsp. vanilla * cup coconut * cup nuts, pecans or walnuts Preheat oven to 350o. rnto stiffly beaten egg whites, fold the remaining ingredients in the order given. Line a baking sheet with aluminum foil and grease it. Drop cookies onto foil.

Place in oven, turn off heart and forget about the cookies until morning. They may be removed in four to five hours, Lf necessary. Makes 25 cookies.

-57 I.ORGCIITEN COOKIBS

Lorraine Ford is the daughter of They are descendants

GUUDROP COOKIES

Lorraine Ford lj-ves in KalispelI, It'lT and Charlotte Marshall's sister, F'rances Olsen. of the Jacob El1er line.

I tsp. baking Powder I cup shortening l+ tsp. soda 1 cup brown sugar I cup sugar * tsp. salt 2 cups quick cooking oats 2 eggs I cup coconut I tsp. vanilla I cup gumdrops, cut in Pieces I{ cups flour Beat well' Cream shortening and sugarsi add e99s and vanilla. in coconut Stir mixture. creamed Sift dry ingredlents; aaa to at 375o for Bake sheet. greased cookie and. gumaropJ. Drop on 10 to 12 minutes.

Cathie Hargreaves

HERUITS

I cup shortening 2 cups brown sugar 2 well beaten eggs 3+ cups flour * tsp, salt I tsp. baking Powder

I tsp. soda 2 tsps. cinnamon 1 tsp. nutmeg + cup sour milk I cup raisins 1-2cupsnuts

Add dry cream shortening and sugar. Add e99s and beat well. nuts' and raisins Add milk. sour ingredients atternately with pr5p by teaspoon onto tookie sheet. Bake 375" about 15 minutes.

Makes about 4 dozen.

Ora Lee Eller Eckerle LUSCIOUS LEUON BARS

I cup flour Ll3 cup plus I tbsP. xxXX sugar * cup margarine 4 large eggs 3 / 4 cup granulated suglar concentrate (frozen lemonade) *'crp iemon juice fromoven yieia to 350". In medium size bowl mix 16 bars. Preheat until ii;"; and L/3 cup xxxx sugar together. Cut in margarine crumbly. and dry be mixture resembles- small pels. uixture will Bake Press into bottom of an ungreased 9" square baking dish' beat speed high at ZO minutes. lteanwhile in electric mixer Gradually pate thickened. and the eggs for about 3 minutes until I minute longer or add {rinulated sugar and continue beating juice.

Pour into hot until mj-xture is LfricX. Stir in lemon comes pick inserted crust. Bake 15 minutes or untll golden and pan. cut in out clean. sprinkle remaining xxxx sugar. cool into 4x1" bars.

TIP: To keep cookies moist, add a slice of bread to the cookie j ar.

-58-

Peggy Troutman

I'IAGIC COOKTE BARS

* cup margarine I* cups graham cracker crumbs 1 (I4 oz.l can Eagle Brand Sweetened Condensed Milk I (0 oz.l pkg. semi-sweet chocolate morsels 1 (3+ oz.l can flaked coconut (1 L/3 cup) 1 cup chopped nuts Preheat oven to 350o (325o for glass dish). rn I3x9" baking pdnr melt margarine in oven. Sprinkle graham cracker crumbs over margarine and press into pan. Pour milk evenly over crumbs.

Top evenly with remaini-ng ingredients; press down firmly. Bake 25 to 30 minutes or until lightly browned. CooI thoroughly before cutting. Store loosely covered at room temperature.

UISS GERT'S COOKItrS

Gertrude Eller lladdell 1891-1991

Ruby Ashley

are indebted to Mrs. Ruby Ashley, lifetime friend and neighbor of Miss Gert, for this recipe as welt as one for Miss Gert's gingerbread to be found 1n the miscellaneous desserts section of this book. Miss Gert's story is featured in the November issue of THE ELLER CHRONfCLES with her picture on the front page. Miss Gert, stilI mentally sharp and physically active, was killed in an automobile accident on her way to church two weeks before her one hundredth birthday.

We

3 cups flour + cup cornmeal 1* cups sugar 3 tsps. baking powder 2 eggs 2/3 cup shortening Sweet milk to make a moderately soft dough. RoIl thin, sprinkle with sugar. Cut out. Stick cookies full of fork holes. Bake in hot oven 7 - 10 minutes.

Melinda Eller PEANUTTY CRUNCH CEREAL COOKIES

I pkg. chocolate almond bark 2 cups peanut butter crunch cereal 2 cups rice krispies I medium jar of dry roasted Peanuts MeIt chocolate bark, add the rest of the ingredients. Mix thoroughly. Drop by teaspoon on wax paper. CooI and store tightly covered.

TIp: Why not roll real thin cookies out on a greased and floured cookle sheet; cut the cookies out then pick up the extra dough. ****************1911 matter how tempting, donrt eat raw cookie dough because of the uncooked egg therein. ********************** - 59-

Stella Eller 2 cups flour 3/4 cup margarine or butter I tsp. soda I cup sugar 2 eggs, beaten * tsp. salt 2/3 cup sweet mitk + tsp. cinnamon + tsp. cloves * cup raisins 2 cups rolIed oats + cup nuts sift dry ingredients. cream sugar and fat, add beaten e99sr beat well, add dry and wet ingredients arternately. Add nuts and raisins last. Drop from spoon, bake on greased cookie sheet.

OATI{EAL DROP COOKIES

Charlotte Eller ltarshall

OATTT{EAL PUDDTNG COOKTES

1+ cups flour

I tsp. baking soda 1 cup margarine, softened 1 cup granulated sugar 3/4 cup firmly packed brown sugar I pkg. (a serving size) Vanilla fnstant pudding & pie filling mix 2 eggs 3+ cups guick cooking rolled oats 1 cup raisins Mix flour with baking soda. combine butter, both sugars and pudding mix in large mixer bowl. Beat untir smooth and creamy.

Beat in eggs. Gradually add flour mixture, stir in oats and raisins.

Batter will be stiff.

Drop by rounded measuring teaspoonfuls onto ungreased baking sheets, about 2 inches apart.

Bake at 375o for 10-12 minutes. Makes about 5 dozen.

Stella Pinkston

OATUEAL COOKIES

1 cup shortening L+ cups flour 1 cup sugar I tsp. salt I cup brown sugar I tsp. baking soda 2 eggs 3 cups quick oatmeal 1 tsp. vanilla Cream shortening and sugars. Add remaining ingredients in order and mix wel1. Bake in 350" oven until brown, about I to 10 minutes.

Barbara lloward

PECAN PT'EFS 1

2

cup margarine, creamed

tsp. vanilla flavoring tbsp. sugar 1 2 tbsps. milk I Mix together in order. RolI sheet. Bake at 300o. Ro11 again in XXXX sugar when cool.

1 2

cup chopped nuts cup sifted flour

dough into balls. Grease cookie in XXXX sugar while warm. Ro11 -60-

PUI{PKIN COOKIES

Beverly Peterson Eller

I tsP. cinnamon I cup shortening I cup sugar * tsP. cloves I egg + tsP. allsPice I cup pumpkin * tsP. salt I tsp. baking Powder * cuP nuts 1 cuP raisins I tsp. soda I tsP. vanilla 2 cups flour cream sugar, shortening and egg. Add pumpkin Add dry ingredients. Add nuts, iaisins and vanilla. Drop- by spoonfuls on greased cookie sheet. Bake 10-12 minutes at 350o.

ICTNG

3 tbsp. butter * cup brown sugar 4 tbsps. milk Bring to Uoit. Cool. Add 1 cup XXXX sugar and 314 tsp. vanilla.

Charlotte E]-Ier Marsha]-]SNTCKERDOODLES Oven temperature 4O0o; time 8-10 minutes, yie1d, 5 doz.

2 3/4 cup sifted flour 2 tsps. cream of tartar 1 tsp. baking soda * tsp. salt + cup soft shortening + $ cup margarine I* cups sugar 2 eggs, unbeaten Sift together first four ingredients. Cream the shortening, margarine, sugar and eggs with mixer until very light and fluffy. efena in flour mixture until batter is doughlike; chi1l until easy to handle. Start heating oven. Form dough into walnut sizE ba}ls, roII in mj-xture of: 2 tbsps. sugar and 2 tsps. cinnamon. place 2 inches apart on ungreased cookie sheet and They bake. Do not overbake or cookies witl be ftat and hard. firm will They sheet. cookie from removed when soft be should up as they cool. ff they are still flat and crisp, add 2 tbsps. more flour next time you make them.

Joy Foster Eller TtfY FAVORITE SUGAR COOKIE 1 cup butter or margarj-ne 5 cups flour (unsifted) 2 tsPs- soda 2 cups sugar 2 tsPs - cream of tartar 2 eggs oil cup salad 1 + tsp. salt flavoring vanilla 1 tsp.

2 tsp. almond flavoring (optional) Cream butter and sugar add eggs, salad oiI, salt and flavorings.

Sift flour, soda, and cream of tartar in a bowl and add to the creamed mixture. Mix until smooth. RolI into balls and dip in granulated sugar. Press down with a fork or glass. Bake tor 1O minutes in 35Oo oven. Makes 10 doz. cookies.

-61 -

STACK UPS

Cathy Ellingson and

Margaret Barker

* cup butter I cup whole wheat graham cracker crumbs + cup NPS food fortifiers or bran I cup unsweetened coconut I cup carob chips 1 can condensed milk 1 cup chopped nuts Melt butter in 9x13" pan. Press mixture of graham cracker crumbs and food fortifier or bran into butter. Sprinkle a layer of coconut and then chips and drLzzJ-e the condensed milk over that and finally top with nuts. Bake at 350o until milk turns golden brown about 25 minutes. Cut into sguares remove and cool on a rack.

Ora Lee Eller Eckerle THREE LAYER COOKfES Put in double boiler and cook until blended * cup butter * cup sugar L/3 cup cocoa 1 tsp. vanilla Add: I egg slightly beaten and cook for 5 mlnutes longer.

Add 1 can coconut flakes and 2 cups vanilla wafer crumbs. Press in g" sq. pan and let stand 15 minutes. Mix 3 tbsps. milk and 2 tbsps. vanilla pudding mix. Cream + cup butter, add 2 cups layer. Let XXXX sugar and pudding mix and spread over first stand 15 minutes. MeIt 1 bar German sweet chocolate with I tbsp. butter. Cool and spread on other layers. Cut in Sguares and top with salted nuts.

Janine EI-]-er Porter

TOFFEE BARS

I cup butter or margarine, softened I cup granulated sugar 2 cups sifted flour

1 egg, separated 1 tsp. van j-1la + cup finety chopped walnuts Preheat oven to 275" In large bowl, with electric mixer at medium speed, cream butter with sugar. Beat in fl-ourt e99 yolk and vanilla until well blended. Spread evenly in bottom of well-greased t5$x10f" jelly-roII pan. Brush top with e99 white and sprinkle with nuts. Bake I hour and 10 minutes or until golden. Immediately cut into 50 bars and remove from pan to cool on rack. Store, tightly covered for at least 3 days before serving. Makes about 4 dozen cookies.

TIP: Dipping the cookie cutter in slightly warm salad oi1 will give a much sharper cut.

-62-

Charlotte Fisher Eller

IIOFPEE BARS

Line 10x15" jelly roll pan with 1/l box of graham crackers. f cut them apart with a serrated knife.

Boil I stick butter and 1 stick margarine with * cup packed brown sugar for 2 to 3 minutes. Pour over crackers. Sprinkle with + cup broken nuts. Bake at 325-350o oven for 10 minutes.

Cool on waxed paper. Separate and store in air tight container. f use a few more crackers to fill up the pan. The original recipe uses 9x13 pan. A1so, I use about twice as many pecans (Vance say I change all my recipes. ) as recipe calls for.

This has been a favorite with everyone who has eaten them.

Peggy Troutman

TTOLL HOUSE PAN COOKIES

2{ cups unsifted flour 314 cup firmly packed brown sugar I tsp. baking soda I tsp. vanilla extract I tsp. salt 2 eggs I cup butter, softened 72 oz. pkg. chocolate morsels 3/4 cup sugar 1 cup chopped nuts Cream butter and sugars, add flour, baking soda, salt, vanilla, and eggs. Mix well. Add chocolate morsels and nuts. Place j-n 15x10x1" pan for 20 minutes at 375". Cool, cut into squares.

HAPPY ROCKEFELLERIS OATUEAL COOKIES Phyllis and Vernard Eller This Oatmeal Cookie recipe was clipped from the local newspaper more than 25 years ago because it used no eggs. f was looking for such recipes since one. of our children at that tj-me could not eat anything containing eggs. Although the allergy to eggs has been outgrown, this cookie has remained a favorite, not only for its taste for ease of preparation.

2j cups qui-ck-cooking oats 2* cups sifted flour Pinch salt L* cups brown sugar, packed I cup butter or margarine I tsp. baking soda * cup warm water Mix four ingredients. Cut in butter finely.

Combine first baking soda and warm water. Stir into oats mixture, mixing thoroughly. Press into 4 roIls, about 2* inches in diameter.

When thoroughly Cover with waxed paper and put in refrigerator. chilled, cut into slices, L/ 8 to * inch thick. Bake on lightly greased pan at 350-o for 8-10 minutes. CooI on rack. Yield: between 4-5 dozen cookies.

-53-

EXQUTSITE CHOCOLATE UTNT STICKS

Juanita Eller

Preheat oven to 3500. Grease a 9-inch square shiny cake pan.

2 sgs. (2 ozs.) unsweetened chocolate * "rp butter or margarine 2 eggs I cup sugar * tsp. peppermint extract * cup sifted all purpose flour Dash of salt * crp chopped unblanched almonds (optional) Melt chocoLate and butter over hot water. Beat eggs until frothy and stir j-n sugar, chocolate mixture, and peppermint extract.

Add flour, sa1t, and nuts. Mix thoroughly. Pour into pan and bake 20 to 25 minutes. Cool.

Spread top with a thin coating of this filling: 2 tbsps. butter I cup sifted XxxX sugar I tbsp. cream 3/4 tsp. peppermint extract Stir until smooth. Keep filling covered cake in refrigerator while you make this simple glaze: MeIt I sguare unsweetened chocolate and I tbsp. butter over hot water. Mix thoroughly and dribble over the cool, firm filIing.

TiIt cake back and forth until gLaze covers surface Refrigerate for at least 5 minutes before cutting. Cut into strips 2*" long by 3/4" wide. Makes 48 sticks.

PEPPERNUT COOKIES

(Pfeffernuesse)

Kay Black

2 cups corn syrup * cup sugar I egg 1 cup shortening juice and rind of one lemon 2 tbsps. soda anise to taste L/8 to * tsp. * tsp. salt dash of a1I kinds of spices 1 tsp. vanilla 7{ cups flour Bring corn syrup to boil; add soda, Iemon juice and rind. Cool.

Cream sugar, shortening and egg and add spices.

Gradually pour syrup mixture into creamed mixture. Add enough flour to make stiff dough, knead and roll into finger size rolIs. Cut into {" slices and bake at 350o about 8 to 10 minutes.

Kay Black wrote that this is an old family recipe of Adeline Lucille Fiscus Johnson, who is the daughter of America Elizabeth Eller-Fisher, who handed it down through the family and it is still a tradition to serve these cooki.es at Christmas.

-64-

Ice BUTTERNUT

Cream

ICE CREAU

Peggy Troutman

Saute on Iow heat 2 cups chopped pecans I stick margarine

Cool

Mix together I (A oz.l container CooI Whip 3 cans (14 oz. size) Eagle Brand Sweetened Condensed MiIk 4 can Carnation evaporated milk 3 tbsp. vanilla Add pecans; pour into I gallon electric freezer and freeze.

Makes

I gallon ice

CHOCOLATE BANANA

cream.

UfLK SHAKE (Iow cholesterol)

Using a blender that will crush ice. blend the following ingredients:

Peggy Troutman

Set blender on crush

and

I (15 oz.l carton Rich's Coffee Rich non-dairy creamer I packet Swiss Miss sugar free hot cocoa mix 2 frozen bananas (add I at a time, divided) 3 or 4 drops vanilla * cup Carnation nonfat dry milk 15 ice cubes (add 3 ice cubes at a time, blending well after each time). Put blender on liquefy. Pour into glass and serve.

CHOCOLATE BANANA

ICE CREAU

Peggy Troutman

3/4 cup cold Rich's Coffee Rich non-dairy creamer I packet Swiss Miss sugar free cocoa mix (for hot chocolate, undi luted ) 2 frozen bananas, divided into pieces, (peeled and frozen) + tsp. vanilla I tbsp. Peter Pan peanut butter (no cholesterol) Use blender on crush and then turn to liguefy. Pour in glass and serve.

To have a malt flavor, use I packet Swiss Miss sugar free cocoa hot chocolate mix with marshmallows. Use two large ripe frozen bananas.

ICE CREAU I can sweetened condensed milk I pint half and half I cup strong black coffee I tsp. vanilla dash of salt Mix weII. Pour in ice cream freezer. Freeze.

COFFEE

-65-

MTS. TEd EIIET

ICE

Bethel Eller Sto1te

CRE,AIi DESSERT

2 cups vanilla wafer crumbs * cup butter or oleo 2 sguares semi-sweet chocolate 2 cups XXXX sugar 3 egg yolks, beaten 3 egg whites, beaten Ice Cream - f get * galIon, then make slices *" thick Butter a L2 x 14 pan and sprinkle L* cups wafer crumbs over bottom. Melt butter and chocolate together, add egg yolks and powdered sugar. Cook slowly a few minutes. ftrs best to use a double boiler. Remove from heat and blend in egg whites Iightly.

Spread over crumbs and cool. Slice the ice cream over chocolate mixture, and nuts and vanilla wafer crumbs.

Cover tightly with foil and freeze. Chopped nuts and vanilla may be added to chocolate mix. Use any flavor of ice cream.

VANILLA ICE

Barbara Howard

CREATI

2 cans Eagle Brand Milk 5 cups. homogenized milk 2 tbsp. vanilla

Mix ingredients and freeze in ice cream freezer. Makes I gallon.

Variations: To above you may add any of the following: 16 oz. can Hershey s chocolate syrupi 28 oz. can peaches (mash and use all the juice , 2 (L0 oz.l pkgs. frozen strawberries (that, mash and use juice , 2 (10 oz.l jars maraschino cherries, chopped finely;5 or 6 ripe bananas, mashed; 20 oz. can crushed pineapple, juice and all.

LEIIION SHERBET WITH CREIiE de IiENTHE (low-cal; only 40 calories per serving) Serves 8.

f* cups water 2 tsps. sugar substitute *!, cup lemon juice cup orange j uice 1 tsp. lemon rind + cup powdered skim milk 8 tsps. Creme de Menthe Few drops yellow food coloring Combine water, sugar substitute, Iemon and orange juice, and Iemon rind. Heat to dissolve sugar substitute. CooI and strain.

Add dry milk and food coloring blend wel1. Place in freezer tray for 45 minutes. Turn into chilled bowl and beat in electric mixer until frothy. Return to freezer until almost set. Beat again with chilled eguipment and freeze until firm enough to spoon out. Serve in sherbet glasses and top with Creme de Menthe.

-66-

Uiscellaneous Desserts

Juanita EIIer

APPLE STRT'DEL

Considering the German Ancestry of the El1er namer wâ&#x201A;Ź would be remiss not to include the traditional STRUDEL in this cookbook. However, you will note that I do not put this particular recipe in the German section along with Napp-Zinn's authentic German recipes. The reason for this is that this particular Strudel is a very simple, Americanized version.

Place in bottom of a buttered baking dish a thick layer of sliced

Sprinkle generously with a mixture of sugar and cinnamon. Dot with butter. Mix separately I cup sugar, I cup flour, j tsp. salt, I tsp. baking powder. Add beaten egg to dry mixture. Sprinkle this crumbly mixture over sliced apples and bake at 350o until crust is brown and apples are tender.

Serve with your favorite topping or serve a1I by its dellcious se1f. This makes a good breakfast sweet with coffee. apples.

BLUBBERRY PTE UTX DESSERT

tttamie Agner

20 graham crackers, rolled fine I stick butter + cup sugar + cup pecans Mix crackers butter and pecans together; use half of this mixture to line bottom of pan.

MeIt * lb. marshmallows in * cup milk in double boiler. CooI to room temperature and fold into 1 pkg. whipping cream, whipped.

Layer half of this mixture over above mixture.

Mix I can blueberry pie filling and 1 tsp. lemon juice for third Iayer. Use marshmallow/miIk mixture for fourth layer, and top with cracker crumb mixture. Refrigerate.

CHOCOLATE

Barbara Hovard

CHIP COOKTB DESSERT

I pkg. chocolate chip cookies 1 large carton Cool Whip milk In glass dish, make a layer of cookies that have been dipped in milk. On top of cookies make a layer of cool whip. Continue this process until dish is full. Chill before serving.

CfNNAUON BUNS Peggy Troutman I loaf Morton frozen bread (let rise 4 to 6 hours) or hot rolls recipe RoII dough flat *" thick. Mix together 1 cup brown sugar and 1 tbsp. cinnamon. Sprinkle over dough. Spread crushed pineapple (drained) crushed pecans, and raisins and roll dough up tightly.

Pinch edges of dough into roII to seal well. Cut into I" slices.

Place slices, cut sj-des down, in pan. Let rise t hour. Bake in 350o oven for 20 minutes. Glaze after baking.

Glaze: Mix f* cups XXXX sugar, L+ tsp. vanilla, 2 tbsp. softened butter or margarine, and I to 2 tbsp. mi1k. Drizzle over hot ro11s.

-67

-

FAST NACHTS (Doughnut Day Doughnuts)

Peggy Troutman

2 eggs' -s1ightly beaten 5 cuPs flour + cuP sugar

L+ cup scalded milk

*'".rp'shortening i c"i, *asted potatoes

r tsP' sart 1-l8 tsp' soda

,"t* waler i ."p i yeist cakes

potatoes and mash with a little scald milk and shortening. cooknefp dough !o rise' ) Melt water and salt. (The potatols flour, the sugar' salt' and soda in yeast in warm water- Measure aa-a ttre warm ingredients ' large bowl. Make a hOle in the middle, to make dough ' Grease I"lix well, "adi"g *oi" f lour as needed 2 hours, then pinch off lightly on top. Allow- to rise about warm' and form doughnuts and fry in deep fat. Ice while still ICING vaniIIa, and butter until Mix together XXXX sugar, -"-g"6a milk, consistency to dip doughnuts in' have an icing thatrs

you

Peggy Troutman

DOUGHNUTS

t pkg. active drY Yeast 2 tbsPs. warm water I stick margarine 2* 3 cuPs self-rising flour + cup sugar I tsp. baking soda 1 cuP buttermilk sugar Cut shortening into flour, Dissolve y"""t in warm water. resembles until mixture and baking soda with p""irv brender mixture until dough yeast and fine crumbs. Stir in buttermilX sofl and sticky).

Turn dough reaves side of bowl (dough will be board. Gently rolI in onto generously floured cloth-covered Knead 25 to 30 timesr sgrilfle flour to coat; shape into ball. sticky.

Place dough in lightty with flour if dough is too at least 3 hours but no greased bowl;- .o.r.i and refrigeratL Put in greased bowl' cover longer than 3 days. Use-as nee?ed' Knead' with cloth, Iet ii"" to aouUfe in bulk in a warm place' rolloutandcut-Letriseagain'Fryindeepfat'dipin gJ-aze.

SUGAR PLUU STRAT{BERRY HOIT CAKES

2 cups packaged layer or pound cake mix 1 egg * ",rp water Ll3 cuP flour Ll3 cuP choPPed nuts mix. Beat until smooth, stiruntilin I"lix eggs and water into cakegrill and cook flour and nuts. Drop on trot -"ia". by tablespoon sweetened with hot done, about 5 minutes J"r cakes shortcake .serve style, add whipped strawberrj-es spooned orr"r'ih" cream. l,lakes 6 to 8 servings' -68-

Juanita Eller Cut or punch a hole in Drop in deep fat and cook until the center of each biscuit. golden brown, turni-ng once to brown evenly on both sides. Drain on paper towel or brown paper. While still hot drop in brown paper bag that has a few spoonfuls of sugar or a mlxture of sugar and cinnamon, shake the doughnut to cover completely.

Serve while hot. Do not make more than you can use at any one time because these are not good keepers, but they are so simple and easy you can make them often. Grandchildren love them for bedtime snacks or for breakfast.

DOUGHNUTS

Open a can of your favorite biscuits.

EASY PEACH

Lynn Eller

DESSERT

Easy to prepare but the end result tastes like you spent aII morning preparing it.

4 med/Iarge peaches, sliced and arranged in an 8" pan 4 slices whlte bread, crusts on or oft, cubed and arranged over peaches.

I cup sugar Beat I egg 1 stick melted butter or oleo I tbsp. flour pour over bread and fruit.

Bake at 350o for 30 Mix well and minutes or until crust is golden.

Bethel EIIer Stolte

FROZEN DESSERT

(LE) Bethel attended a wedding in Manson, Iowa this summer lt.992l. She felt the dessert served at the rehearsal supper on an fowa farm was worthy of inclusion in the Eller Family Cookbook. The hostess, Nancy Bruns, is an in-Iaw of Bethelrs great niece who was the bride.

Mix together I 10 oz. pkg. of Keeblers pecan cookies crushed fine (keep a few crumbs for the top) and * stick very soft oleomargarine. Line bottom of 9x13" pan and freeze. Soften * 9a11on of sherbet (any flavor) and mix with 1 L2 oz. carton cool whip. Mix together carefully but do not aIlow to melt.

Pour over crust. Sprinkle with remaining crumbs on top. Freeze.

Ruby Ashley

UTSS GERT, S GTNGPRBREAD

Gertrude El1er Waddell 1891-I99I Ruby Ashley who lives in Warrensville, NC, and neighbor, sent us this recipe.

was

Miss Gert

Is

1 tsp. cinnamon * cup sugar lard mixed 1 tsp. ginger and cup butter * I egg * tsp. cloves 1 cup molasses * tsp. salt I cup hot water 2* cups sifted flour L* tsps. soda Cream shortening and sugar, add beaten eggt then dry ingredients which have been sifted together. Add hot water last and beat until smooth. The batter is soft but it makes a fine cake.

Bake in greased pan 350o for 30 minutes.

-69-

UELINDA,S

cllocorarE

Melinda Eller

DELTGHT

Ist layer: Cream together I stick of softened butter and I cup flour. Add 1 cup chopped pecans and mix. Spread in bottom of UNGREASED 13 x 9 inch pan. Bake at 3250 for 10-15 minutes or until lightly browned. COOL THOROUGHLY. Znd layer: Cream together I 8 oz. pkg. softened cream cheese and * cup CooI Whip (Purchase the L2 oz. size) and I tsp. vanilla. Spread on top of COOLED crust.

3rd layer: Mix together I sma1l box fNSTANT vanilla pudding mix, I small box INSTANT chocolate pudding mix wlth 3 cups COLD milk, stir until thickened to pudding consistency. Spread on top of cream cheese layer. Top with remaining CooI Whip. Shred a Hershey bar and sprinkle on top of Cool Whip. Also you can sprinkle more chopped pecans on top of CooI Whip. You now have a liqht and delicious dessert!

PUUPKTN GINGERBREAD ROLLS A. tlilliam Eller 2 cups flour * cup packed brown sugar 2 tsp. baking powder I tsp. ground cinnamon tsp. baking soda 1 cup canned pumpkin * 2 eggs * cup molasses L/3 cup milk 1 tbsp. grated gingerroot or Ll3 cup margarine 1 tsp. ground ginger 2 tbsp. sugar Lll cup finely chopped walnuts Grease four A*x2*xilt" loaf pans.

Mix together I cup of the flour, brown sugar, baking powder, cinnamon, and baking soda. Add pumpkin, molassesr â&#x201A;Ź99sr margarine, milk, and gingerrroot or ginger. Beat with electric mixer till combined. Continue beating until thoroughly mixed, Add remaining flour, beat 2 more minutes. Divide batter evenly among pans.

TOPPING: stir

together walnuts and sugar. Sprinkle evenly over batter. Bake at 350o for 40 or 50 minutes or tiII a toothpick inserted near the center comes out clean.

Eloise Sperati-

QUICK PECAN ROLLS

Mix I cup brown sugar, 2 tbsps. dark corn syrup, and j cup melted

butter.

pecans.

Divide among 18 muffin cups, sprinkle with 213

cup

Sift together 3 cups flour, 4* tsps. baking powder, I tsp. salt and Ll3 cup sugar. Cut in * cup shortening. Add 2 slightly beaten eggs and 213 cup milk all at once; stir just to blend.

Turn on lightly floured surface; knead 8 to 10 times. RoIl into L5xL2xL/4 inch rectangle. Brush with 2 tbsps. melted better; sprinkle with mixture of * cup sugar and I tsp. ground cinnamon. Ro1I as for jelly ro11, seal edge; cut in 3/4 inch slices. Place slice, cut side down, in each muffin cup. Bake at 375o for 20 to 25 minutes. Remove from pan immediately.

-70-

Pies and Cobblers SOUTHERN LIVTNG BUTTERIITILK CHBSS

PIE

Peggy Troutman

3 eggs L* l,"p= sugar * cup flour 1 stick margrarine 3/4 cup buttermilk I tsp. vanilla 2 unbaked 9-inch PastrY shells Sift sugar and flour together. MeIt Beat eggs until stiff, and cobl margarine. Mix buttermilk, vanilIa, margarine and eggs, add to sugar and flour in a large bowl. Pour into two pie shells and bake at 350o for 45 minutes.

Stella Pinkston BTITTER PECAN PIE tbsp. flour * stick margarine, melted 2 heaping milk cup 2/3 2 eggs I tsp. vanilla 1 cup brown sugar dash of salt 314 cup white sugar well Mix sugars, and flour. Add remainJ-ng ingredients and beat pecans. with top pie cover shell; unbaked into with mixer. Pour Bake at 300o for about 35 minutes.

Peggy Troutman

CIIERRY CEBESE PIE

I (A oz.l Pkg. cream cheese Ll3 cup Real Lemon juice I (I4 oz.l can Eagle Brand sweetened condensed milk

I graham cracker pie crust I can cherry pie filling Add In medium bowl beat cream cheese until light and fluffy. juice lemon in Stir thoroughly. sweetened condensed milk; blend Pour into crust. Chill 3 hours or until set. and vanilla.

Keep refrigerated.

Top with pie fitling.

Sarah EIIer CHOCOLATE PTE Sarah is the wife of Lowell F. EIIer of Salem, Virginia. Lowell is the son of Crist E1ler and great-great-grandson of Jacob and Magdalene EIler.

Edna Thomas Cromer (f9OB L975) Although my mom did not live to See me become a part of the Eller clan by marriage, Itm sure she would have been as proud of the heritage as f have become.

My mom and dad, Oliver F. Cromer, Sr., Iived in Salem, VA most oi their lives. ttrey had five children, one died at birth and another at eighteen month. They raised my brother, my sister, and myself to love Christ and our fellowman.

-7't -

Edna was a life-Iong member of Central United Methodist Church where she was an honorary life member of the Women's Circles.

She was an excellent cook. A11 who put their feet under our table (and they were numerous) can attest to that. One of her favorite recipes for the Christmas holidays was CHOCOLATE PfE. Above all other thingsr Dy mom never saw the negative in anyone.

She always encouraged everyone whom her Iife touched.

f strive and pray everyday for my life to be an image of hers.

(Jfg) fhis lovely tribute to her mom was sent in by Sarah Eller along with her special recipe. By an interesting coincidence, I was typing this for the cookbook on the day before Mothers'

Day.

I box regular chocolate pudding mix 2 tbsp. brown sugar * cup white sugar 2-3 tbsps. cocoa 2 cups milk Add all ingredients above in a saucepan, following box directions. Pour into a baked pie shell when cool. Top with cool-whip or meringue. You have the best chocolate pie!

CEOCOLATB PIE Peggy Troutman 1 vanilla Jello sugar-free instant with nutra sweet I chocolate Jello sugar-free instant with nutra sweet 1 15 oz. Richts coffee rich non-dairy creamer 1 packet Carnation nonfat dry milk 2 cups cold water 2 Keebler (cholesterol free) butter flavored Ready-Crust fnto a bowl mix dry milk and Jello together. fnto a large bowl mix cold water and cold milk. Then pour milk and water mixture into dry milk and Jello mixture while stirring constantly with a whlsk beater. Pour into 2 ready crusts. Refrigerate.

COCONUT PrE Stella Pinkston 2 cups sugar I small can coconut 4 tbsp. flour * cup cold water 3 eggs 1 stick margarine Mix well and pour into 2 unbaked pie shells; bake at 350o until done. Makes 2 pies.

TIP: Rolling pastry between two sheets of waxed paper prevents overhandling of dough, makes turning the crust over easier, and facilitates lining the pie pan. _72_

Mamie Agner

IUPOSSIBLE COCONUT PIE

4 eggs, beaten 1 tsp. vanilla I 3/4 cups sugar * stick .melted margarine I can or * pkg. coconut * cup self-rising flour 2 cups milk Beat eggs, blend together sugar and flour. Mix with eggs; blend in other ingredients. Pour in 2 greased. pie pans. Bake at 250" 30 to 35 minutes or until coconut is brown. Let cool before cutting

(LE) It is interesting that two descendants of Mary Merle Eller sent ln the same FRUfT COBBLER recipe (be1ow) except one calls for 1 tbsp. and. the other calls for 2 tbsps. butter. Mary Merle Eller (maiden name) married a Mr. Rollins. Later she married a second time to Roy Wellington Ellerr so she was "Ellered" twice. Roy El1er was Byron Ellerrs uncle. Byron is a retired physician who lives in California. ,Hâ&#x201A;Ź is an a,ctive member of the EFA and a freguent contributor to the ELLER FAMILY CHRONICLES. His research interest is Ellers in the Civil lrlar.

ERUIT COBBLER (A

favorite) Barbara Browne Gavlin My grandmother, Mary Mer1e EIIer, created so many recipes.

Wherever I've lived, the fresh fruit or berry of.the moment has at least one appearance in this! Granny had positions in institutional management and her daughter, Kayr graduated from the University of Nebraska as a dietitian.

Mom had her olr,n tea room at this time.

1 cup sugar 314 cup milk 1 tbsp. butter 2 tsp. baking powder

I cup flour

some

salt

Mix and put into bottom of shallow pan. Put qut fruit or berries on top. Mix 1 cup sugar and 1 cup warm water pour over.

COBBLBR Marjorie RoIIins Huffine Marjorie submitted this recipe in memory of Mary Merle Eller Rollins.

Mix in shallow 8 x 8 inch pan I cup flour I cup sugar 3/4 cup milk 2 tsp. baking powder 2 tbsp. butLer salt Sprinkle with fruit, 1 cup syrup or water (fruit sweet or not).

Can use any fruit or even jam.

Bake 30-40 minutes in 350o oven. Serve hot or cold with cream.

FRUIT

-7 3-

GRAEAU CRACKER CRUS!r

Peggy Troutman

1{ cups graham cracker crumbs * cup butter or margarine * cup sugar RoIl crackers to fine, even crumbs. Pour into medlum-size bowl.

Add softened butter or margarine and sugar. Mix well. pour mixture into pie pan press firmry with the back of a tabrespoon to make an even layer of crumbs on the bottom and sldes. To firm, bake at 350" 6 to I minutes.

EAPPY EOI{E LETION PIB

Peggy Troutman

2 eggs, separated * cup flour I tsp. Happy Home lemon flavoring * cup sugar 2{ cups milk few drops yellow food color sugar and flour together. separate egg yolks from whites; !ai* beat yorks with sugar, frour, cake coroiing, remon fravoring and I cup milk. on stove2 bring remaining milk to a boir; while boi-ring, stir in mixed ingredients rearry fast so it wilr no rump. pour into a baked pie shell To make meringue, beat egg whites with Z tsps. sugar. Put on top of pie. Bake until meringue i.s brown on top.

UOUIS PECAN PIE

* "up sugar I cup light corn syrup 3 tbsp. margarine 3 eggs

I cup pecans

I tsp. vanj.Ila L/8 tsp. salt I tbsp. sugar 1 tbsp. flour

Barbara Howard

Mix syrup and sugar in pan and bring to a boil stirring often. stir in margarine. rn another bowl, beat the eggs until the yellow and whites are mixed. Pour slightly cooled mixture slowIy over eggs, stirring vigorously as you pour. stir in vanirra,

salt and pecans.

Mix the tabrespoon of sugar and the tabrespoon of frour and sprinkle over the bottom of unbaked pie sherl. pour pecan mixture over this. Bake at 350".

FAII{ PIE CRUST Joy Foster Eller 1 cup shortening I tsp. salt 3 cups flour I egg beaten I tbsp. vinegar* 5 tbsp. ice water (LE) *The secret ingredient.

Mix first 3 ingredients together. Add beaten e99r then vinegar.

Add ice water, one tbsp. at a time. Makes 2 double crusts.

NE\TER

-7 4-

NO CRUST GERIiAN CIIOCOLATE PTE

Peggy Troutman

2 oz. German sweet chocolate 3 tbsp. flour * cup margarine * tsp. salt I tsp. vanilla I cup chopped walnuts 3 eggs, beaten 1 cup sugar whipped cream for topping (optional) fn saucepan melt chocolate and margarine over low heati remove from heat. Stir in vanilla; cool. In small mixer bowl combine eggs, sugar, frour and salt. Beat with electric mixer untir blended. Do not overbeat. Fold in cooled chocolate mixture; ford in 1 cup chopped nuts. pour into a lightly greased and froured 9 inch pie plate. Bake in 350o oven for t hour or until knife i-nserted just off center comes out clean. Refrlgerate pie overnight. Top with whipped cream, if desired.

PEACII COBBLER

Peggy Troutman and Barbara Howard

Slice 3 cups peaches and mix with + cup sugar; let stand while making batter. MeIt I stick margarine in 2 quart casserole dish.

Mix together

+ tsp. salt * cup sugar 2 tsp. baking powder 3/4 cups flour stir in 314 cup milk until arl rumps are gone. pour batter over melted butter, do not stj-r. spoon peaches over the batter; do not stir. Bake at 350o for 45 minutes or unti-r brown.

Stella Pinkston * cup margarine, melted * tsp. ginger 2 eggs, beaten * tsp. nutmeg 2 cups brown sugar * tsp. clnnamon I cup milk * tsp. cloves 2 tbsp. flour + tsp. allspice 2 cups pumpkin + tsp. salt Blend all ingredients. Bake at 450o for 15 minutesl reduce heat to 300o and bake until done.

PUUPKTN PIE

SOUTIIERN LTVING PECAN PTE

Barbara Eoward

9 inch unbaked pastry shell 2 tbsp. melted margarine 3 eggs Ll8 tsp. salt I cup sugar I tsp. vanilla extract I cup light corn syrup I{ cups pecan halves Prick bottom and sides of pastry shell; bake at 400" for 5 minutes. set aside to cool. Beat eggs until light and lemon colored; add sugar and corn syrup, beating untir fluffy.

Add margarine, salt and vanilla; stir wel1. Pour filting into pastry shelI. Top with pecan harves. Bake at 300" for r hour and 4s minutes or until center of pie is firm.

-75-

Stella Pinkston

SI{EET POTATO PIE

2 cups cooked, mashed sweet potatoes 2 eggs 2 cups sugar 1 stick margarine, melted * cup evaporated milk Mix ingredients and pour into a 10 inch pie she1l or 2 (8 inch) pie shells. Bake at 350o.

Ora Lee Eller Eckerle STRAIYBERRY PIE 2 tbsp. XXXX sugar Crust: 1 rounded cup flour 1 stick butter Mix well with fingers and press into 9 inch pie Pan. Bake for 20 minutes at 350".

Line pan with whole berries, points uP. Fill heaping Filling: with berries.

Mix together 1 cup water, 1 cup sugar and 3 tbsp. cornstarch.

Bring to boil stirring constantly. Remove from stove when thick and c1ear. Add 3 tbsp. strawberry Jello. Mix well. Pour hot mixture over berries in pie shel1, try to coat berries with sauce. Chill thoroughly before serving.

PhyIIis Eller SHOO FLY PIE Some of my earliest breakfast memories include From phyllis: my father having a piece of Shoo Fly Pie for breakfast, sitting in the farm kitchen on a cold winter morning. He was very fond of this Pennsylvania dessertr dS is my husband, For ffiâ&#x201A;Źr a warm piece of Shoo FIy Pie with fresh applesauce and a steaming mug of cocoa are a wonderful combination any time on a cold and blustery day.

Prepare pastry for one 9 inch crust. Put in PaDr flute edges and set aside.

For bottom part: For the top part: 314 cup dark molasses I{ cups flour 3/4 cup boiling water + cup margarlne + tsp. baking soda * cup brown sugar

Dissolve the soda in water and add molasses. Combine sugar and flour and rub in margarine to make crumbs. Pour one-third of the liquid into the unbaked crust. Add one-third of the crumb mixture. Contj.nue alternate layers, adding crumbs and liquid as evenly as possible. End with crumbs on top and against the edge of crust. Bake at 375" for 35 minutes. Makes on 9 inch pie. Note: The crumbs that are the top of the pie can also be used in place of a top crust on fruit pies such as app1e, peachr or cherry pies. I try to keep a jar of these crumbs in the refrigerator in late summer through winter. The amount of sugar that is mixed with the fruit can be reduced a little since the crumbs have some sugar in them. _7 6_

Puddings BArbArA HOWATd DESSERT In a 9 x 13 inch pan layer the following ingredients: Layer 1: graham cracker crust Layer 2z 4 large bananas, sliced Layer 3: I can crushed pineapple, drained Layer 4: Mix together and beat the following ingredients 15 minutes and pour mixture over banana and pineapple layers: 2 cups xxxx sugar, 2 eggs, and 2 sticks margarine Layer 5: I large jar maraschino cherries Layer 6z + cup coarsely chopped pecans Layer 7: I large container Cool Whtp Refrigerate at least I hour before serving.

Peggy Troutman QUICK BANANA PUDDING (low cholesterol) 3 pkgs. JeIIo vanilla pudding with Nutra-Sweet I carton Rich's Coffee Rich nondairy creamer 4 cups Carnation nonfat milk 4 cups cold water Mix with mixer until blended. Layer mixture, vanilla wafers (no cholesterol brand), bananas. Refrigerate.

Peggy Troutman BTITTERSCOTCH OR CHOCOLATE DELIGHT lst layer: 1 stick margarine, melted 1 cup flour 2 tsps. sugar + tsp. vanilla + cup nuts BANANA

SPLIT

2nd layer I cup xxxx sugar + Iarge carton CooI Whip I (g oz.l pkg. cream cheese

3rd layer: 2 pkgs. instant chocolate or butterscotch pudding 3 cups milk Mix ingredients of first layer. Spread in 9 x 13 inch glass dish. Bake 300o I0 to 25 minutes. Cool. Mix 2nd layer and pour over crust. Mix 3rd layer and pour over cream cheese mixture.

Top with * or. CooI Whip and { cup nuts. Chill.

DATE PUDDING

(LE) Food supplies to El1ers in the 1920's and 1930rs in Nebraska and Iowa were limited to canned and dried products. A favorite dried fruit was dates from the Middle East. It is then no surprise that in the compilation of Eller recipes that three submissions were for Date Pudding. It certainly was a favorite -77-

of my Mother, Stella EIIer. Her original recipe called for 1 cup of lard! This today, of course, would be substituted for with margarine or butter. Our family often relished this dessert, that is, until World War ff.

A friend of the family returned to Stratton after having served in Saudi Arabia. He told the tale of observing the natives of that country processing the dates. His vivid account told how they spread the dates to dry by using their feet. My mother was aghast and I am certain she didnrt serve Date Pudding again for years.

T,TY ALL-TIII{E FAVORITE DATE PUDDTNG Lynn ElleT In memory of Stella Thomas Eller (1894-1990) Stratton, NE. I 8 oz. pkg. dates, chopped 1 tsp. baking soda I cup boiling water * cup lard, butter or oleo 1 cup sugar 1 egg 1* cups flour t tsp. baking powder tsp. salt 1 cup chopped pecans or walnuts * Preheat oven to 300o. Place dates in a bowl, sprinkle baking soda over the dates and stir in boiling water. Set aside.

Cream butter and sugar together until light and fluffy.

Beat in the egg. Sift together the flour, baking powder and salt.

Stir with the date mixture into the creamed mixture. Stir in nuts. Pour into a greased 9 inch sguare baking dish and bake for t hour. Serve with whipped cream. Yie1dr L2 servings.

DATE PUDDING Louise Eller Coolidge and San Dee l{atson In memory of touise lltorgan Eller I pkg. (1 Ib. ) chopped dates 2 cup chopped nut meats t tsp. soda sprinkled over dates t+ cups boiling water (pour over dates) 1+ cups sugar cup flour + salt 2 tbsp. butter 2 e9gs Bake 35 minutes at 350". Makes 10 large servings.

DATE NUf PUDDfNG Jane Eller Collins of Des Moines, fA Recipe of Mrs. Clyde B. Eller, Clarinda, Iowa. 1889-1958 I cup sugar * Ib. dates, cut fine * tsp. salt * 1b. nut meats, chopped L Ll3 cups flour 1 tsp. vanilla 2'eggs 4 tbsp. melted butter I tbsp. milk 3 tsp. baking powder Mix and sift sugar, sa1t, flour and baking powder. Add e99sr well-beaten, dates, nuts, vani1la, and milk. Beat for 3 minutes.

Add melted butter. Bake in muffin pans or a sguare cake pan in a moderate oven for 15 to 20 minutes. Serves L2. Serve with 1

whipped cream.

-78-

PISTACHTO PUDDTNG

Barbara Howard

I box pistachio pudding mix + cup chopped pecans 1 9 oz. carton cool whip I cup miniature marshmal_Iows I can crushed pineapple, rrot drained Mix dry pudding mix and whipped to1:ping. Ford in remaining ingredients. Refrigerate.

RHUBARB PUDDTNG

Joy Foster El1er Put in buttered dish z 4 cups gut up rhubar.'b and j cup pineapple.

Mix and pour over rhubarb: * cup flour, L* cufis srglr, )-eggs, pinch of salt.

Topping: I cup flour, * cup sugar, { cup butter

Bake at 3500 for 50 minutes.

RICE

Ora Lee Eller Eckerle

PUDDTNG

2 eggs, beaten I cup milk 1 cup light cream * cup sugar 1 tsp. vanilla 1 cup cooked rice + cup raisins * tsp. nutmeg combine arr ingredients, except nutmeg, in r* gt. casserore. thoroughly. prace cas_serore in pan firred r inch deep with Ii* hot water. Bake 35oo for 55 to 65 minutes or until knife inserted halfway comes out crean. sprinkle nutmeg over top. serve warm or cord. Makes 4 to 6 servings. Note: for a gooa distribution of rice and raisi-ns stir pudding carefully aft5r 30 minutes of baking.

BREAD PUDDING

Jerri Eller Cathey

2 cups cubed day old bread 2 3/4 cups milk * cup brown sugar 1 tbsp. melted butter * tsp. salt I tbsp. vanilla 3 drops almond extract Soak bread in milk. Then mix in rest of ingredients. Grease baking dish wel1. Bake in 350o oven for 45 irinutes. Sprinkle with cinnamon before serving. This is an excellent breakfast dish and can be prepared the night before and refrigerated until ready to bake.

COTTAGE PUDDTNG

rlig is simply _ a pie shaped wedge of hot one -rayer cake served *l!h hot, chocorate sauce. you can fancy it up with nuts and whipped cream, but it is better as is.

-79-

BAKED AND BOILED CUSTARD

(JFE) The perfect food for anyone under two or over eighty.

That is a pre-cholesterol statement. Back when milk was considered the perfect food and a good rrutritious diet consisted of at least one eggr preferably in tlre morning accompanied by a rasher of bacon, fried sausage cal(esr or home cured ham. Gravy and home made biscuits topped off that high calorie, high cholesterol delicious tasting tneal.

This rather complicated BAKED CUSTAIiD recipe comes from a home economist in Oklahoma. She writes: "I told my food and nutrition aides if they could bake a good cus t.ard f 'd recommend them for a job. If you can cook a good custardr you can cook anything."

3 cups milk 4 eggs, slightly beaten + tsp. salt + cup sugar I tsp. vanilla Heat the milk over boiling water. B1end eggs, sugar and salt.

Slowly pour scalded milk into egg mixture stirring constantly.

Add flavoring. Strain mixture to remove CHALAZAE or yolk anchors.

Pour lnto custard cups or I quart casserole. Set in baking pan and pour hot water into pan to within * inch from top of custard.

Bake in a slow oven (325o ) until a knife inserted in mixture comes out c1ean. 40 to 50 minutes for custard cups and 60 minutes for large custard. Remove promptly from hot water. Serve warm or chilled. If you wish, sprinkle nutmeg over top.

PLAIN SOFT CUSTARD

2 cups milk 2 whole eggs Ll8 tsp. salt

4 tbsps. sugar * tsp. vanilla

Scald the milk 1n the top of a double boiler. Beat together slightly the eggs, sugar, and sa1t. Add the hot milk to the egg mixture, mix thoroughly and return to the top of the double boiler. Cook over hot water, stirring constantly until the egg coats the spoon. Add vanilla.

To reduce cholesterol, substitute one teaspoon of corn-starch for one egg yolk t ot two teaspoons for two egg-yolks or one whole egg. Or use skimmed milk instead of whole milk. Or use egg beaters or other egg substitute product, follow the directions on the carton for equivalents.

If you are reaIly seriousr you may use a sugar free sweetener in place of the sugar. At this point, I highly recommend increasing the vanl1la by double at least. A teaspoon of margarine added to the mixture makes for a smooth creamy finished product.

-80-

ENTREES MAIN DISHES and COMBINATIONS MEAT, FISH, and FOWL

A BLESSING b,l Robent Buttnt Some

hae meat and canna eat,

eat that want it; hae meat, and ue can eat, And sae ttre Lord be thankLt. And some wad

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MAIN DISHES AND COilBINATIONS

Bethel Eller Stolte

CABBAGE.BEBF CASSSROLE

1 sm. head cabbage L* Ibs. Iean ground beef I sm. choPPed onion * crp uncooked rice I can condensed tomato soup with I can water meat and Chop cabbage, Put in greased 13x9" baking dis-!.. Brown water rice. Pour over cabbage. Mix soup ?ndonions. Stir in -abbage hamburger Season hour.

I Bake and meat. and pour over with salt ana pepper- while frying. cover lightly w'ith foi] while baking

Barbara .Browne Gravlin

CEEESIB CHICKEN AND EAI.I BI'NDLBS

This was given to me by a dear neighborf Superb! A favorite! in La Mesa' C4' and friend, Alice Converse, when we lived p?s it wonderful for a parties or served it often for dinner performance' pi."ic-on-the-green before a summer open air theater p1AGAZINE: It has suNsET ar recipe came from r think the o-rilit -entree dinner' sit-down reception at i wedding been used as the 3 whole chicken breasts (1 Ib. each) split water + cup white wine orcubes dissolved in 1| cups Water 3 chicken bouillon 5 tbsp. mustard (use GreY PouPonl 1tA t"p. each garlic s"ft and fine herbs (sage, basil, thyme, parsley ) 6 laige slices 4 x 6" Jack cheese 6 large thin slices cooked ham (Pepperidge Farms) T pXg:-fO oz. frozen patty she1ls I egg white ,

sesame seeds

for 20 minutes. Bring to a Boit chicken in wine and .bouillon cool in broth 30 minutes' boil, then simmer until done. Let bones of refrigerate until Remove from broth and pu}l skin and and herbs. P1ace I tbsp' cold. mix tolether muitard, garlic slices of cheese and ham around mixture* over chicken. wrap at room temperature each chicken breast. Let p"ity shells stand 8' circle' shelI. for 30 minutes. On floured'' boird roll each -i1to circle' of middle the in set wrapped-up chicken seam side downwith bundle Place water..

Fold up pastry and seam it together sh-e-et^-2" .apart. Brush seam side down on large ,rrgt"""Ld bakingChill 30 minutes' Place with egg white and sprinkle with seeds. in 425" oven for 3-o minutes or until done. cool 20 minutes ' (not necessary). Serve warm or cold' *use nearly I whole tbsp. even though it PIay it by ear, but it needs flavor -83-

seems like

too

much'

Peggy Troutman

CHTCKEN CASSEROLE

1 (13 oz.) can Carnation evaporated skimmed milk I chicken or chicken breast, cook, deboner and dice (remove skin and fat before cooking. Save stock. ) 1 pkg. Pepperidge Farm herb stuffing 1 stick margarine, melted I can cream of celery soup I can cream of chicken soup 1$ cups chicken stock I can Veg-AIl vegetables, drained Mix all ingredtents weII. Put in casserole dish sprayed with Pam or greased. Bake 350o oven t hour.

CHICKEN CORDON BLEU Ifinnie and Steve Eller Ll3 cup butter I* cups Betty Crocker Potato Buds Dry Mashed Potatoes L/3 cup grated Parmesan Cheese * tsp. salt/pepper 6 chicken breast halves 2 beaten eggs 6 thin slices (e in. s9. each) fully cooked smoked ham I jar (12 ozs.) chicken gravy * cup half-n-half 1 cup shredded ltlozzarella cheese ( 4 ounces ) Heat oven to 400". Melt butter in a rectangular pan 13x19x2" in oven. Mix potatoes, Parmesan cheese, salt and pepper. Dip chicken into eggs, ro11 in potato mixture. Flace skin sj-des up in pan. Bake uncovered until thickest pieces are done, 4045 mj-nutes. Fold each ham slice in half, place on chicken.

Heat gravy, half-n-half, and Mozzarella cheese over medium heat, stirring occasionally until cheese is melted. Serve chicken with gravy. Makes 5 servings.

CHICKEN CORN B,AKE Judy Eller Hol.st I can corn (drained) * "rp chicken broth 1+ cups cooked diced chicken * cup flour margarine cup + * cup shredded cheese tsp. salt * * cup bread crumbs pepper tsp.

I tbsp. melted margarine + 2 tbsps. chopped onj.ons Gradually stir broth i.nto flour.

Add margarine salt, pepper, and onion. Cook slowly until thickened. Blend chicken, corn, and cheese into sauce. Place in a casserole. Top with bread crumbs mixed with melted margarine. Bake 45 min. at 350o.

CHICKEN WTTH COUS COUS FOR POUR Dorothy Eller Vaughn 4 chicken breasts, boned and skinned. Place in skillet with 2 tbsps butter and cook for 15-20 minutes on medium heat. Chicken should be brown. 24 Kumguats sliced thin and seeded. Place over ehicken with 4 tbsps. hot chicken stock for last 3 minutes cooking tj-me. Prepare cous cous as directed on box for 5 servings. Put cous cous in serving platter, add chicken and kumguats. Garnish with parsley. If kumguats are not available, thinly slice 2 naval oranges with peel, guartering slices.

-84-

CEICKEN COSUOPOLITAN

Jane Eller Keller

(serves 4l

I pkg. frozen broccoli spears 4 chicken breasts I can cream mushroom soup 1{ cups grated Cheddar cheese I cup water Drain F'Iour, salt, and pepper chicken. Brown in fat or oil.

Add water and soup. Simmer with chicken face down until oil. tender (about 45 minutes). Cook broccoli and drain. Arrange chicken in casserole or baking dish (9xI3) with broccoli. Pour gravy over it.

Sprinkle with grated cheese. Broil for a few minutes until cheese is melted. Serve with rice pilaf. etty (Elizabeth) Cooper cErcKEN ENCETLN)A cAssERoLE Since I do not have any o1d-time Eller recipes to pass orlr f'm contributing some microwave recipes for future generations.

My great-great-grandparents Maybe they will become a tradition! $rere Peter Eller and Mary Magdalene Turner who lrere married 15 Aug. 1847 in Belmont County Ohio.

2j cups diced cooked chicken I can (I5 oz.l evaporated milk I can (I0 oz.l cream of chicken souP I pkg. (1+ oz.l taco seasoning mix I medium onion chopped * crp chopped celery I can (4 oz.l chopped green chilies 3 cups broken tortilla chips (nacho cheese chips are best) 314 cup diced Cheddar cheese.

In 2 qt. casserole dish combine ingredients. Microwave covered on high L2-L4 minutes, rotating dish * turn after 5 minutes.

Serves 4-6.

J. IIiIIiANS Ruth was a dear friend of Jeanne Eller Cab1e, Geraldrs younger sister who died in March I L992. Ruth said this was one of Jeanne's special recipes.

2 cups cooked chicken, cut into small pieces. t 6 oz. pkg. Uncle Benrs Long Grain & Wild Rice cooked according to directions on box.

16 oz. can French Green Beans Do not drain I 14 314 oz. can celery soup I small onion, chopped I cup mayonnaise * cup mushrooms, chopped (canned or fresh) 45 Mix all ingredi-ents. Cook in pre-heated 350" oven 40 and day before minutesr or until hot. This can be mixed the refrigeratedi Lf not to be used for more than 24 hours, best to freeze.

CHTCKEN AND

I{ILD RICE CASSEROLE

-85-

RUth

SPAGEETTT boiled, deboned chicken (3-3* Ibs.) large onion, chopped stick butter can cream of chicken soup

CHICKEN

MCIiNdA EllET

reserve broth I I I I I can tomato soup 2 cups cubed Cheddar cheese I smal1 pkg. spaghetti MeIt butter in large skillet.

Saute onions. Add soups. Mix well. Add cheese and remove from heat. Add chicken. Add drained spaghetti that has been cooked in reserved broth. Season with Put in cracked black pepper. (This needs very 1ittle salt.) long casserole dish and bake until bubbly at 350o.

Melinda Eller YvoNNE I S CnrCreN SPAGIIETTI 1 large fryer/hen 2 sma1l jars pimentos I medium onion, chopped 2 stalks celery, chopped 2 be1l peppers, chopped I can cream of mushroom soup I small can mushrooms I - L+ lbs. Velvetta cheese L2 ozs. spaghetti Add salt and red pepper to the water to boil chicken. Reserve chicken broth. Cool and debone chicken. Cook onion, celery, bell pepper in chicken broth. Add spaghetti noodles and cook according to directions on package. Add mushroom soup, mushrooms, and cheese, stir until cheese melts. Makes 2 large casseroles.

Bake at 350o for 30 minutes or until heated through. Freezes weII.

STEAK 2 Ibs. round steak cut 3/4" thick

COITIPANY ROUND

ITiNNiC ANd STEVC EI1CT

Marinade: / 4 cup salad oil 5 tbsps. soy sauce 2 tbsps. Worcestershire sauce 1 tsp. salt * cup wine vinegar 1 tsp. dried parsley flakes Ll3 cup lemon juice * tsp. pepper I clove garlic, crushed 3

Marinate steak for 4 hours. Broil. used again.

-85-

Rest of marinade can

be

Charlotte Fisher Eller cnlr,I This recipe is made often by the firemen at the Greensboro, North Carolina railroad station.

I* lbs. ground beef (r use ground chuck) 3/4 cup chopped onion * cup chopped green pepper 1* tsps. salt 1 can tomato soup water 2 tbsps. chili powder * cup catsup I can kidney beans Brown beef, add other ingredients except beans, simmer. Add beans and continue to simmer slowly. (I have used 2 cans of beans. ) Serve in bowls with grated sharp cheese on top.

FIREITIAN'S

GRBBN BE,AN CEICKEN

CASSEROLE

BEthCl E1ICT StOltE

2$ cups Pepperidge Dressing mix

* cup melted butter * cup hot water Mix melted butter and hot water with dressing mix. Put * of mixture in 9xI3" pan. Add 4 cups diced cooked chicken, I can French style green beans, a few slivered almonds, salt and pepper to taste. Mix I can chicken broth and I can cream of chicken soup and pour over casserole. Add rest of dressing and more slivered almonds. Bake 3250 for 45 minutes until lightly brown.

Juanita Eller t{ExIcALLI I{rX Gerald is fond of the filling in Tacos but doesn't care for the crisp taco shells that come apart and lose most of the filling before it gets to the mouth. He is especially fond of corn bread, so I came up with this combination that has become a favorite of his and been well-accepted by others to whom f have serve it.

Amounts may be adjusted according to individual taste or number to be served.

In large baking dish, microwave two to three pounds of ground beef until red color disappears (about I0 minutes). Drain to Return to baking dish as bottom layer of remove all fat. casserole.

Next layer: 1 can OId EI Paso tomatoes and green chilies I small can of green chilies (mild, medium or hot to taste)

1 can pinto beans with liguid Corn Muffin Mix (mix according to Top layer: I pkg. Jiffy meat and bean mixture. over Pour box) on directions -87

-

Bake in 400" oven for about 25 minutes or until cornbread is done. Remove squares of baked mix and place cornbread side down on plates.

Serve with the following choices of condiments: chopped lettuce chopped green pepper and onion (marinated in a mixture of vinegar, sugar, pepper, and salt to taste) grated Cheddar cheese taco sauce, both hot and medium chopped fresh tomato These look especially attractive arranged in individual dishes on a Lazy susan or on a buffet.

This is not simply a main dish, but the entire meal (meat, bread, vegetables, and salad). ft freezes welI and reheats welI in both conventional and microwave ovens. When reheating be sure the cornbread is on top so it will not get soggy.

OVEN STEW ttary Eller Clamp 2 lbs. stew meat 6 carrots quartered 6 potatoes quartered 2 large sliced onlons I cup diced celery I slice bread, crumbled I gt. tomatoes or several fresh tomatoes 3 tablespoons Minute Tapioca salt and pepper to taste Combine all ingredients in roaster. Mix wel1. Bake at 350o for4or5hours.

Sue Egnosfts ]6mms]

RT'NZA CASSBROLE

2 cans Pillsbury Crescent Rolls I lb. ground beef I medium onion, chopped I tsp. ground pepper* I lb. bag of shredded cabbage 6 slices American cheese Brown the beef in skillet with onions and pepper. When cooked, add cabbage and cover, allowing the cabbage to steam for a few minutes.

Place one half of the unrolled crescent ro11 dough on the bottom of a 9x13" pan. This makes the bottom crust. Lay the six slices of cheese over the meat and cabbage mixture. Use the remainder of the crescent roLl dough to form a top crust making sure you seal the crust to the edge of the dish. Bake in 350o oven until lightly browned. *Do not be afraid to use this much pepper. The pepper is the key to the t'Runzat'-fIavor. You may even like more.

-88-

Dtarjorie Rollins Euffine and brown 1 }dd Fry until brown and crisp, 1 lb.- hamburger. chopped I garlic, lb"p. tomatoes Iarge onion cfr"pp"a. Adal I clove1 No. stewed can ?* parifey, Z cans ismall) tomato sauce, (mushroom soup, tomato soup, _oL tomatoes can be used). Let simmer tomato juice if too thick' for an hour &'fr"ff a a.V, adding more half of cooking. Seasol.to ;aa , It. American Cheese for last chili pepper-, -worcestershire taste with salt, pepper, cayenne and over I 1b. spaghetti' servings large sauce (if desired). Serves e SPAGEEITI

SAUCB

cathie Hargreaves FITNDANGO pepper to taste salt and 2 lbs. ground beef spinach chopped pkgs. frozen 2 mushrooms cup I soup I can celery I or 2 cloves garllc small carton sour cream I tsp. oregano Nlozzatella cheese garlict -and Brown ground beef, salt and pepper.- Add mushrooms, mixable. Mix celery oregano. Add thiwed spinach-. Cook until place in baking dish' and soup and sour cream into ingredients -gake at 350" 20 minutes' 15 for Cover with Mozzarella cheese.

Jerri Eller Cathey and Jeannie Eller Eubbard TACO CASSBROLE recipe lince it didnrt come down (JFE) This is an interestitg.i'hand-ie-up"-recipe. fr.om my daughter through the Ellers but was a this book' in ierri to my daughter Jeannie to me for inclusion I lb. ground beef I 15 oz. can tomatoes I pkg. taco seasoning I onion, choPPed I 12 oz. cottage cheese L* cuP Cheddar cheese 2 beaten eggs -"-"iotr", add seasoning and tomatoes, place in.bottom cook beef and and cheddar cheese with e99s of casserole dish. combine cottage Bake at 350o for 45 minutes and pour over hamburger mixture.uncovered.

Serve with chopped covered, then last 5 minutes lettuce and tomatoes and corn chips' Ann Janl,sch EIIer :TURKEY CASSBROLE 2 LO oz. Pkgs. choPPed broccoli 2 cuPs bite size turkeY 2 cans cream of chicken soup I cup maYonnaise I tsP. lemon juice * tsp. curry Powder (I use Cheddar) i cup grated theese I cup bread crumbs. (I buy the canned ones in the store) 2 tbsP. butter or margarine' Put broccoli in greased Cook broccoli in salted water. Drain.Combine soup, mayonnaise' pan (9xI3). Add layer of turkey. put-a layer then bowl, seplrate in powder Iemon juice, curry of this on the tur-rey. sprinkle cheese over, add buttered crumbs' Bake at 35Oo for 30 minutes.

sprNAcE

-89-

Juanita Eller

WTLD RTCE CASSEROLE

This recipe has quite a history. Back when Lyndon Johnson was President of the United States a friend of mine was invited to lunch at the White House to dine with Lady Bird and many other Iovely ladies. This casserole was served as the main course.

When she returned homer my friend had a luncheon and served us in the style of the White House and she shared with us the recipe. rn 2 qt. casserole dish pour 2 cups boiling water over 2/3 cups uncooked wild fice (f use Uncle Benrs wild Rice Mix) Iet it stand covered 15 minutes.

Add: I can chicken and rice soup 1 small can mushrooms with liquid * cup water I tbsp. salt I ball }eaf * tsp. each of the following: .celery salt garlic salt pepper onion salt paprika Mix lightly and let stand a few minutes.

Saute 3 tbsp. chopped onions in salad oil until glassy. Add a pound and a half to two pounds ground beef to frying pan and fry stirring gently until brown and crumbly. Add to the above mixture. May be prepared in advance and refrigerated until ready to use. Bake for 2 hours in 325" oven covered.

Winnie Peterson Bller

?TTT CASSEROLE, BAKBD

2 niedium onions l+ Ibs. ground beef 2 beef bouillon cubes, dissolved in 1 cup boiling water I clove garlic, minced I large (26 oz.l Aunt Millers Marinara Sauce I small (14 oz.l Aunt Mille's Marinara Sauce I tbsp. sugar I Ib. box of Ziti * tsp. each: oregtano, thyme, marjoram, basil, and pepper I cup grated Romano or Parmesan Cheese 1 pkg. ( I oz.l l'4,ozzareJ-la Cheese, shredded rn large pot, brown beef and drain. Add all other ingredients except chee5e and Ziti.

Simmer, covered for * hour. Stirring occasionally. Cook and drain Ziti according to pkg. directions.

Do not overcook. Add sauce and + cup Parmesan to the ZLbL. Pour * of" the ZLtL/sauce mixture into large foil baking pan.

Sprinkle with Mozzarella cheese. Add remaining zLti/sauce mix.

Bake Sprinkle with other * cup of cheese. Cover with foil.

30 minutes at 325".

-90-

UEATS

Juanita EIIer Four to six chicken breasts, remove skinr You may debone if you choosel however, f feel that even though it looks more attractive it also removes a 1ot of the flavor and moistness from the finished product. Shake chicken in a brown paper bag that contains * cup flour, salt and pepper to taste, if you are a herb person, io, may want to experiment with a light sprinkling of your favorite poultry seasoning at this point. Place chicken bone side down in baking dish, pour I stick of melted butter over the chicken. Bake in 400o oven until chicken is tender and appetizingly brown. In a sauce pan combine the contents of I can creim of chicken soup and I can of cream of mushroom soup with * cup dry sherry, heat stlrring constantly. Pour over cooked chicken breasts and return to the oven until the sauce is bubbly. Mushrooms sprinkled over the chicken adds a festive touch. Serve with wild rice.

Juanita EIIer BARBECT ED IiEAT LOAE. I beaten egg I tb. ground beef 1{ tsps. salt I cup regular oats I onlon chopped * tsp. pepper (8 sauce tomato can oz.l * Mix above ingredients and bake in 350" oven for 15 minutes.

Combine following ingredients, pour over meatloaf. Return to oven and cook another 45 minutes. remaining * of tomato sauce 2 tbsps. brown sugar * cup water 2 tbsps. vinegar mustard tbsps.

2 [tarY Eller CIamP BEEF sTRoGANoF This is a family favorite and used often. salt and PePPer 3 tbsps. flour L* Ibs. beef tenderloin *" I clove garlic (cutl * cup minced onion (or oleol butter cup + cuP water + water cup + 7 tOl-, oz. can cream of chicken soup (undiluted) I lb. sliced fresh mushrooms I cup sour cream parsley, chivesr or dill snipped -f Combj-ne- lour, salt and pepper. Trim fat from meat. Rub both With rim of saucer, pound flour sides of meat with garlic. meat.

Cut meat into 1*" by I" sttrips. of sideJ both mixture into or deep skillet brown meat strips oven Dutch in fn hot butter until golden. Add water, Saute onions. turning often. Add bottom of Dutch oven. Add soup in stir to dissolve brown bits stirring occasionally low heat over and mushrooms. Cook uncovered About 20 minutes. fork-tender. meat is and thick until mixture is heat but do not boil. cream; sour in stir Just before serving, hot fluffy rice over Serve parsley chives. or Sprinkle with potatoes.

4-5.

Serves mashed or noodles, oi wide rice, boiled -91 -

BAKBD CEICKEN BREASTS ITITE ITINE SAUCE

Charlotte Fisher Eller

BRAISED SIIORT RIBS

3* - 4 Ibs. beef short ribs I can beef stock Ll3 cup flour

3 tbsps. margarine I clove garlic + cup sherry * tsp. MSG SaIt and pepper to taste Brown short ribs in pan in 550" oven for 15 minutes, pour off Lower oven: temperature to 350". Add beef stock, cover fat. pan and cook covered for l+ to 2 hours. Remove ribs, skim off fat.

Gravy: brown flour in skillet, add butter, stir into broth and stir until thickened. Add minced garlic, sherry and MSG (optional). Add ribs, season with salt and pepper as desired and cook 15 minutes longer covered.

Judy Eller Holst CROCK POT CHICKEN Herers Judyts answer to the busy working mother's dilemma of how to get di-nner on the table on time after dealing with an{ typical day at school. To the rescue, the good old, tried and true CROCK POT and an aI1 day slow cooking, taste tantalizing finished product.

S everal pieces of skinless chicken I pkg. dry onion soup mix I /l cup rtalian salad dressing 4 cup water or more as needed l- tsp. garlic salt 2 Place chicken pieces in crock pot and sprinkle with soup mix Pour Italian dressing and water over all. and garlic salt.

Cook on low setting I - 10 hours. Add water as needed if chicken starts to get dry. Serve with your favorite rice dish and a salad for an easy no-fuss dinner.

Judy Eller Holst DRIP BEEF 1

Get out that dusty crock potr wash it out and see if this recipe doesntt renew your faith in slow cooking.

1 tsp. pepper 1 tsp. salt 2 tsps. seasoned salt 2 tsps. oregano 2 tsp. garlic powder 1 chuck or arm roast, 3-4 Ibs. Add meat Put * inch watbr in roaster. Add spices and stir. a crock use also can You oven. a 25Oo hours in L4 L2 to ana Joot< pot. Cook 10 hours on low setting. Meat wiII easily break apart with a fork. Serve on buns or French bread.

-92-

pHEASANT

Judy Bller Eolst Judy is Lynn's niece. she is married to Denny Holst. Judy and her family live in Broken Arrow, Oklahoma. She is a busy wife, DENNY'S

mother and school teacher.

Remove pheasant

meat from bone and cut into strips or chunks.

Marinate in teriyaki mari-nade for several hours or overnight.

Place pieces of pheasant on skewers and cook stowly on barbecue gri1I. Baste with additionar marinade. serve alone for a delicious appetizer or add vegetables of your choice (onions, green peppers, mushrooms, cherry tomatoes, and plneapple chunks are great! ) to the skewers for a main dish.

TERIYAKI UARINADE 1 tbsp. soy sauce 2 tbsps. sugar I tsp. powdered ginger I tsp. garlic powder

2 tbsps. cooking sherry 2 tbsps. oil * cup beef bouillon Mix all ingredients together.

EAI|IBURGER DISII uarjorie Rollins Euffine 2 lbs. hamburger - browned 1 can cream of mushroom soup 1 can cream of chicken soup 1* cups water I cup chopped onions browned with hamburger 2 cups diced celery browned with hamburger 4 tbsps. soy sauce 3/4 cups uncooked rice mix all together and bake in 350o oven. Can shorten cooking time if you use Minute Rice. Serve over chow mein noodles and soy sauce.

EAI{BURGER FTNGERLTNGS ttildred Updike Eller Mix together I Ib. ground beef and * lb. ground sausage (or use aIl hamburger). Add following ingredients: 2 beaten eggs I onion grated tsp. salt L/8 tsp. pepper * poultry tsp. sage or seasoning * 1 cup soft bread crumbs I can chicken and rice soup Mix together and mold into 1x3" fingerlings. RoII in corn flakes crumbs. Brown well on all sides. Place in baking dish and pour I can mushroom soup diluted with * can water over them. Bake at 300" for I hour. These can be frozen then thawed and add the soup and bake.

-93-

Jean Eller [tlouer

LEIIION BAKED CHICKEN

I made up this recipe when my husband was on a low fat, low cholesterol, Iow salt diet and it has become a favorite of a1t the family. I am from the George Michael Eller lineage.

Have been reading the Chronicles and studying the genealogies and f think I am understanding better. we are related to the Harvey Eller descendants. Our great grandfather William was one of his children, Bill is making me a stick chart! Anyway, I am Bill Eller's sister.

Add rtalian seasoning and Mrs. Dash (amount to your liking) to flour.

Moisten chicken pieces, f use thighs and breasts, dip in flour mixture and brown lightly in Canola oiI. Place chicken in oven baking dish. I use Corning ware. Pour lemon juice over chicken. Cover and bake at 350o for 45 minutes. Chicken is nice and moist and healthy and no salt! I always remove the skin from the chicken Jean writes:

Janice l{egener Vaughn

ORANGE GLAZED PORK CHOPS

I tsp. dry mustard * tsp. pepper 1 orange, sliced in rounds Mi*'oiange juice, brown sugar, salt, dried mustard, salt and pepper in bowl. Place pork chops in a casserole dish, place 1 round orange slice on each chop. Pour orange juice mj-xture over chops. Bake at 350" for I hour, uncovered. Serves 4.

Ora Lee Eller Eckerle PARII{ESAN CHICKEN Dip chicken pieces in I cup melted butter. Coat with a mixture of 1 cup of bread crumbs Lnd I cup of Parmesan cheese. Place in baking dish and drizzJ-e with remaining butter. I like to bake this in a large enamel pan as it browns better. Bake for I hour at 350o. Recipe from my daughter-in-1aw.

Bethel Jean Stolte PIZZA LOAF 4 butterfly pork chops * cup orange juice * cup brown sugar 3/4, tsp. salt

' i1 lbs. hamburger I I oz. tomato sauce 3/4 cup rolled oats + cup chopped onion (optional) 314 to I tsp. oregano I egg I tbsp. Worcestershire sauce 1 tsp. salt + tsp.. pepper 6 oz. Nlozzarella cheese (not shredded) Puf everythi.ng together except cheese. P1ace one half mixture in bottom of sguare pan. Place cheese over first layer. Put rest of hamburger mixture over cheese. Bake 350o for I hour uncovered.

-94-

for a chilly winterrs evening!

Lynn Errer 1 3 or 4 tb. pot roast (rump or round, can also use a brisket of beef) I tsp. salt * tsp. pepper 1 onion, sliced I stalk celery, diced I cup chili sauce * cup water I can beer

PCIt RoAsr

chopped parsley

Prace roast in a casserore. season with salt and pepper. Add the onion, celery and chili sauce. Add water and roast, uncovered at 375" until brown, about 30 minutes. Pour beer over the meat and bake at 350o, covered, for about two hours or until tender.

Before serving add the chopped parsley. Pan juices are wonderful over riced potatoes or just mashed potatoes.

ROAST

FILET OF

Juanita Eller

BEEF

This is a "Iittle known" French chefts method of roasting beef.

I'm not sure if it is the French chef or his method that is little known, but I have used it on many occasions and find it especially useful in that it Lakes the guess work out of timing and which makes it possible to have the roast ready to serve at a precise moment. The recipe calls for a fillet of beef, I find an eye round does beautifully and its uniform round slices can be arranged attractively on your serving dish along with small parsleyed potatoes and fingerling carrots.

Place eye round roast, fat side upr in shallow roasting pan. season with sart and freshry ground pepper. PREHEAT ovEN To 500o I* HOURS BEFORE YOU PLAN TO SERVE THE ROAST. When the oven temperature reaches 500 degreesr put in chilled roast. TIMfNG IS IMPORTANT. Turn off oven after 15 minutes if you want your beef very rare, after 17 minutes for rare, 20 minutes for medium, and 23 minutes for well done. Do Nor repeat Do Nor OPEN ovEN DOOR UNTrL 1* hours have passed from the time you turned on the oven to start pre-heating. (I usually start timing from the minute I put the roast in the oven. ) The high heat at the beginning of the roastlng process sears the outside of the roast thereby holding all the natural juices within the meat.

SEAFOOD

FETTUCCINI ( serves 4l

Janice llegener Vaughn

1 lb. sea scallops I lb. shrimp, cooked, shelled, deveined t0 to L2 ozs. fettuccini noodles (spinach or egg) 2 to 3 tbsps. butter I+ tsps. garlic powder 2 cups whipping cream I tsp. parsley I* tsps. gar11c powder + tsp. chicken base 1 tsp. parsley * tsp. white pepper 2 cups grated Parmesan cheese -95-

Cook, shell and devein shrimp, set aside. (If refrigerated after cooking, make sure they are warmed through before mixing in cheese. ) Cook scallops until opague, in 2 or 3 tbsp. of butter.

Drai-n and set aside.

Boil noodles according to instructions on package. As they are Add whipping cream. cooki-ng melt * cup butter in a skillet.

Mix and heat slight1y. Add pepper, garlic, parsley and chicken base. Add shrimp and scallops. Add Parmesan and stir with wire whisk until creamy. Cook until cheese melts. Add to noodles that have been well drained. Stir untj-I hot and creamy.

Frances Eller Olsen SO['R CREAU SALUON Frances is a sister to Charlotte Eller Marshall. Charlotte writes that Frances is the best cook in their family. She also writes that Frances Elter Olsen, 8th generation descendant of the immigrant, Jacob EIIer, has this recipe from her mother-in-1aw, Nellie Olsen. ft rrras not a written recipe, but one that Nellie had used for over 38 years as Frances E1ler joined that family 38'years ago and NeIIie was using it then.

2 or 3 cans salmon, 15 oz. size 16 oz. sour cream I tube crushed saltine crackers + tsp. salt I - I* tsps. black pepper Mix ingredients, pour into a 9x13" baking dish that has been buttered. Cover with buttered white bread crumbs and bake at 350o for on hour. For a lighter dish, substitute ] cup buttermilk for one-half the sour cream.

BCthE]. E. StOItE SWEET AND SOT,R UEAT LOAT. (LE) This recipe was given to Bethel by her good friend and neighbor in northwest Kansas, Elfrieda Laufer. Because of their close friendship, our family "adopted" Elfrieda into the Nebraska El1er clan. In fact, the name Laufer appears in James W. Hook's "GME and His Descendants in America." James HookIs wife, Hattie Bechtel, was the daughter of William Bechtel and his wife Marie LAUFER who was born in Hanau, Germany.

1 cup dry bread crumbs 1+ 1bs. ground beef 1 tsp. salt + tsp. pepper I tsp. instant minced onions Z..eggs I can (15 ozs.) tomato sauce (reserve j tomato sauce) Mix above ingredients. Form into loaf in 9x3x5" pan. Bake in 250o oven for 50 minutes.

TOPPING Combine and bring to a boil: Reserved tomato sauce, I tbsp. brown sugar, L/ 3 cup sugar, I tbsp. vinegar, 1 tsp. mustard. Pour over meatloaf and continue cooking for I0 minutes more. If topping doesn't get brownr put it under the broiler to finish and five it a good flavor.

-96-

Glenda Eller Lanmel

TERTYAKI CHTCKBN

* cup salad oil; + cup Teriyaki sauce I tbsp. honey I tsp. ground ginger 1 tsp. dry mustard 3 (or more) garlic cloves, minced Combine a1I ingredients and mix wel1. Place 5-8 boneless and skinless chicken breasts in Iarge zip-1oc plastic bag and pour in marinade. Let marinate at least two hours at room temperature Cook on grill until done, basting or overnight in refrigerator. grilling. while marinade with TATER DIPPED CflICKEN

Boned chicken breasts

1 egg, slightly beaten, mixed with 2 tbsps. water I cup Pillsbury Hungry Jack mashed potato flakes + cup melted butter Dip chicken in mixture of egg and water, season to taste, ro11 in potato flakes. P1ace in melted butter in baking dish.

Bake for I hour in 400" oven. Turn once after 30 minutes. [tildred and wade Eller I{ILD GOOSE AND STUFFING

(LE) Wade Burdette EIler is a noted hunter and fisherman who lives in Boise, Idaho. He likes to smoke cure many of the geese and fish he bags. This process holds the bounty for weeks and is enjoyed as a snack or appetizer. But for a truly festive holiday dinner, Wade and his wife, Mildred Updike Eller, prepare a wild goose in the oven rather than the traditional turkey. soak goose overnight in I/B cup salt and + cup vinegar and enough water to cover. Stuff with Wild Rice Dressing. I pkg. Uncle Benrs wild rice and white rice mix. Add: I tsp. poultry seasoning 2 tsps. parsley I can mandarin oranges * cup chopped dates I small can mushrooms and/or undiluted mushroom soup * cup chopped celery 1 chopped raw apple I small onion chopped + tsp. pepper * tsp. salt dash of garlic inside and add dressing. Rub outside with butter.

SaIt goose -at 35Oo in covered roaster for 4 to 4* hours. Last * hour noast Iower heat and baste with * cup crushed pineapple and I tbsp. soy sauce.

-97

-

Here are three recipes that came in too late to be included in their proper places.

Cathie Hargreaves cHrcKEN cAssERoLE

Left-over chicken, cubed * cup chicken broth 2 pkgs. chopped broccoli I pkg. Stove Top Stuffing I can Cream of Chieken soup * can (use above can) milk Prepare Stove Top Stuffing using chicken broth rather than water.

Layer chicken, broccoli, stuffing, chicken, broccoli, stuffing.

Mix soup and milk and pour over top. Bake at 350o (with top on) for 25-30 minutes.

PETE ROBCITTI'S ROAST BEEr'

(any size)

Cathie Hargreaves

Preheat oven to 375". Rub meat well with salt and sprinkle with

pepper. PIace meat, fat side uP in shallow roastinq pan. Do not cover. Do not add water.

Put roast in oven and bake for t hour. Turn off heat but DO NOT OPEN OVEN DOOR until ready to serve. 30 minutes before serving, turn on oven again (Time 30 minutes after temperature reaches 375o ).

When taken from oven the coating wilI be brown and crisp with the inside medium rare. Do dripping in pan except the fat, no shrinkage, and all natural juices and flavor left in roast.

BEARBTIRGER--BLACK BEAR

IT1YTTCI BAIdWiN

STEAKS

Recipe from our Appalachi-an Mountain Eller Ancestor

a bear path on a mountainside till you catch a black bear, then keep right on talking ti11 you make him see your point of view. If he refuses you may never get off the mountainr so what you say is important.

Black bear makes delicious steaks. Remove excess fat or meat is likely to taste too sweet; broil over hot coalsr or boil in pot with onions. Bear steaks may also be ground into bearburgers, or simply cut into thick steaks and alIow to freeze until they will not bend to touch. Most palatable raw with a little salt, particularly when eaten with Appalachian blue berries.

Your best plan is to stand beside

A gourmet's delight is Bear-Rabbit burgers. A one on one mixturel the meat of one black bear blended with the meat of a wild cotton tail rabbit.

Are you looking for a good "souris" (that's French for rat) recipe? Marion Godfrey sent one in, but would you believe it, I misplaced it. CaII Marion at Black Mountain, NC. -98-

PICKLES, JELLIES, and CONDIMENTS SALADS

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PTCKLES, JELLIES, AND CONDIUENTS

Charlotte Fisher Eller (JFE) Since Charlotte usually prepares this sauce j-n such large amounts, her proportions would not be applicable. She served this to 200 at the Salisbury Conference in 1989. So vre will just list her ingredients and let you experiment.

CIIARLCIITEIS BARBECUE SAUCE

ketchup

vinegar

salt

molasses

Worcestershire sauce fresh Iemon sl-ice

brown sugar black papper cayenne pepper Texas Pete water

Mix all the above ingredi-ents and cook down to a thick sauce and serve with choice of meat or mix aII ingredlents and pour over choice of meat, chicken or pork and bake until meat ls done and sauce is thick or mj-x all ingredients, cook to combine flavors then baste meat frequently as it is roasting on the grill or in the oven.

(JfE) I found a secret ingredient in barbecue sauce while on a vacation in Kentucky. Add a can of crushed pineapple or a cup of pineapple juice to your sauce.

Barbara Howard

BRB,AD AND BUTTER PICKLES

ga1. cucumbers tsp. red pepper (or 2 small hot peppers) slices onions cup salt Mix cucumbers, onions, salt and pepper together. Put in crushed ice and Iet stand for 3 hours.

I I 8 +

4 cups sugar 4 cups vinegar Pour over drained cucumbers. In small cloth bag combine l* tsps. cloves, I tsp. celery seed, and 2 tbsps. mustard seed. Place

Mix:

in vinegar mixture.

and seal.

BoiI cucumbers for 5 minutes; put in jars

Stella Pinkston pk. tbsp. salt 2 I tomatoes 1 cup sugar (q tsp. Sweet In Low) I0 onions I* cup vinegar 2 tbsps. cinnamon pepper to taste 1 tbsp. allspice I tbsp. cloves Peel tomatoes and sgueeze most of the juice from the pu1p. Discard juice. Put tomato pulp and onions in blender and blend to a pu1p.

Place in large deep pot or dish pan and add remaining ingredients; stir weII. Cook on top of stove at first, then cover with aluminum Place in 400o oven and cook, stirring occasionally, until foil. of desired consistency.

CATSUP

_101_

CABBAGE

Evelyn Uorgan Eller

PfCKLBS

2 heads cabbage 2 green peppers 2 sweet red peppers 12 small onions + cup salt 3 pints vinegar 2 pints water 6 cups light brown sugar * cup black mustard seed + cup white mustard seed 2 tsps. celery salt or I bunch fresh celery Chop cabbage, peppers and onions. Add salt, let stand 4 hours.

Drain and cover with hot liguid made from remaining ingredients (needs to come to a boil).

Pack in sterilized jars and seal. porcelain pan.

Boil the syrup in Juani-ta Eller CHARLOTTE !S NO-COOK PTCKLES GeraId and I met Charlotte and Vance Eller through Gerald and Vancers interest in genealogy. I've always heard that you could pick your friends but you had no choice when it came to relatives.

Wett, here is an instance where we were able to pick these After a lengthy period of correspondence and relatives. telephoning, we went to Salisbury to meet these acquired relatives.

We found we had more than Eller heritage in common. Both Charlotte and I were Fisher's by birth and both our maternal grandmothers were Waltons. In spite of the name coincidence, we have not made a Iink-up ancestrally; howeverr wâ&#x201A;Ź have spent many happy hours together. I once heard Charlotte explaining to some of the Ellers that ". . .Juanita and I were both Fishers who married E1lers and both our mothers were V,Ialtons and we both tetl our husbandrs how to drive." f will add we are both good cooks, she far more ambitious than I in that she still considers it routine to invite and cook for groups of fifty upward. On our first visit to Salisbury, Charlotte served her good NO-COOK PICKLES. Some months tater f found myself with a few extra cucumbers and I called Charlotte long distance to get her recipe. It was worth the effort.

Wash and slice thinly cucumbers and onions and put in crock or gallon jar.

a syrup of 4 cups sugar 4 cups vinegar Ll3 cup salt 2 tsps. turmeric 2 tsps. mustard seed * tsp. celery seed Heat enough to dissolve sugar. Pour over cucumbers, cover jar and refrigerate. Keeps months.

Make

-1 02-

Dtarjorie Rollins HuffLne Pack jars with fresh picked cucumbers. Add a sprig of diIl, I tsp. dill seed, head of garlic, dash of cayenne and l/8 tsp. alum.

1 pt. water, I pt. brown vinegar, FilI jars with a mixture of 2 tbsps. salt that has been brought to a boil. SeaI jars.

DILL PICKLES

Hqf

Juanita Eller

ONION RELISH FROU INDIA

Chop vegetables fine I large onion I large green pepper 2 ripe tomatoes Add the following:

1* tsps. salt Ll9 tsp. ground red pepper + tsp. grated lemon rind 1 tsp. fresh lemon juice I tbsp. cider vinegar Mix aII ingredients and let stand at least t hour before serving.

Serve as a relish. ff the taste of this is a little too sharp, try adding about a tablespoon of sugar.

PICKLED BEETS SteIIa Pinkston 1* cups vinegar 2 cups sugar 2 cups beet juice Cook beets leaving root and about 1 i-nch stem attachedi peel removing root and stem. Slice beets and place in jars. Combine beet juice, sugar, and vinegar and pour over sliced beets. Heat to sea1.

Lowell Eller RT'BY'S SRANBERRY SAUCE Ruby Eller Foster 1906-1990

Ruby Kathryn was the fifth

child of Crist and Rebecca EIIer and the great-great-granddaughter of Jacob and Magdalene ElIer of Botetourt Co., VA. She $/as educated in Roanoke County public schools, Daleville Academy and Roanoke Co1lege, Salem, VA. Her first teaching job was at the Oak Grove Elementary school in L926.

She hras paid $60 a month, and walked the one mile between our home and the school. On September I, L927, she married Roy M. Foster and moved twelve miles to the Blue Ridge, VA community adjacent to his family. Ruby and Roy had three sons. She retired from teaching in June, L97L after having taught for twenty-four years. My sister was a faithful church person in the Church of the Brethren where she taught Sunday Schoo1 and sang in the choir.

When visiting my sister's home on many occasions she would prepare Of my five one of my favorite dishes, her cranberry relish. brothers and four sisters, she and r were the closest of friends. (signed) ner brother, Lowell 2 oranges 1 box cranberries (juice peel grated) I and 2 lemons 2 cups sugar Grind berries, add orange and rind, lemon juice and rind, add sugar 1et stand overnight. Dissolve 2 boxes Jello in 2 cups hot water. Add above mixture and L #2 can pineapple. Pour in mold or pan and chill. May add nuts if desired.

-1 03-

Charlotte Fisher Eller

SITEET-HOT ITIUSTARI)

1 cup dry mustard 3/4 cup white vinegar 1/l cup water * cup sugar 3 tbsps. brown sugar 2 tsps. onion salt Ll9 tsp. red pepper 2 eggs slightly beaten I to L* tbsps. horseradish Combine first seven ingredients in double boil-er. Cover and let stand 4 to 6 hours. Add beaten egg and cook over simmering water until thickened stirring.

Add horseradish. Put in jars and cover.

Keep refrigerated.

We think this is better than Hickory Farms Sweet-Hot Mustard.

Peggy Troutman

TWO DAY CRISP PTCKLES

7 lbs. pickles - wash and clean, take ends off. slice with peeling on. Soak in L* cups lime and water for I night or eight hours.

Pour off lime water, wash pickles with clean water until lime is off. Soak 4 hours in water and * box salt (1 3/4 cups). Wash pickles. Pour out water. Soak 2 hours in clear cool water.

Wash pickles. fn clean pot put pickles in water and 4 ozs. alum (I+ boxes), let just come to a boil, but do not boil. Wash pickles. Put in clear hot water in a clean pot. Bring to a boilz 2 qts. and 1 pt. of vinegar, 5 lbs. of sugar, L/ 4 box of mixed pickle spices.

Drop in pickles and boil on low heat for 30 minutes. Take off heat and drop in green cake coloring while sliII hot. Put in sterile jar and jars will seal. Put jars on towel with newspaper.

Take spoon and put pickles in jar and with big spoon put juice in jar.

Peggy Troutman

WTLD CHERRY JELLY

Yieldz 6 cups jelly (4+ Ibs.) 3 cups prepared juice (about 3* Ibs. fu11y ripe wild cherries) 6+ cups (2 lbs. 14 ozs. ) sugar 1 bottle Certo Fruit Pectin First, prepare juice. Stem and wash cherries, add 3 cups water, bring to a boil and simmer covered for t5 minutes. P1ace in a jelly bag and squeeze out juice. Measure 3 cups into a saucepan.

Add exact amount of sugar and mix well. Place over high heat and bring to a boil, stirring constantly. At once stir in Certo.

Then bring to a ful1 rolling boi1. Remove from heat. Skim off foam with metal spoon. Pour in jars that have been sterilized.

To keep from breaking jars, set them in a pan of hot water as you pour in the jeIIy. -1 04-

ZUCCHTNT PICKLES

Sonnie Sperati (!trs. Bob Sperati)

I clipped this recipe from the B/3L/69 issue of

Womanrs

have made these pickles nearly every summer since then.

Day.

We

2 Ibs. small zucchini 2 lbs. onions I pt. white vinegar + cup salt I cup sugar I tsp. celery seeds I tsp. mustard seeds I tsp. turmeric * tsp. dry mustard Wash and cut unpeeled zucchini and peeled onions in very thin slices into crock or bowl. Cover with water and add sa1t. Let stand t hour; drain. Mix remaining ingredients and bring to boil.

Pour over zucchini and onions. Let stand I hour. Bring to boil and cook 3 minutes. Pack in 3 hot sterilized pint jars to within *" of top and seal. NOTE: Can be stored, covefed in refrigerator.

Use within 2-3 weeks.

RELISH Barbara Broyne Gravlin In loving memory of Jesse Elizabeth Spencer (LE) Jessie and sheldon charles Errer lived in a large ord farmhouse in Escondido. Both schoolteachers and administrators, they always had huge summer gardens and ralsed avocado and citrus.

One never left their home without their fresh produce and usually a meal of the same. This relish was eaten with grilled hamburgers, rambr oE beef - anything!t r've arways given it as a gift.

Thanks to Jessie and her famous kitchen and hospitality. Thanks to SheI for days of garden work.

10 cups grated zucchini 4 cups chopped onion 3 tbsp. salt ZUCCHfNf

2+ cups vinegar 3+ cups sugar

I tbsp. celery salt I tsps. pepper I tsp. nutmeg I tsp. turmeric 2* tbsp. cornstarch 1 can chopped pimento Mix zucchini, onions and salt. Let stand overnight. Add pimentos.

Drain and rinse in clear water. put in large kettle. Add aII ingredients. Bring to rorling boir stirring. sear in hot sterilized jar.

UINT CHUTNEY from India

I cup fresh mint leaves, firmly packed or * cup dried mint I cup finely-chopped onion I medium tomato, finely chopped 4 tbsps. lemon juice + tsp. salt Dash of Tabasco sauce wash and chop mint leaves, add remaining ingredients. Makes approximately 2 cups. About 60 calories per cup.

-105-

TWO OLD SOUTH CETITNEY RECTPES

APPLE CHUTNEY

10 cups apples, pealed and sliced 5 cups sugar 4 cups vinegar

I lb. raisins 2 lemons, seeded and choPPed 2 cloves garlic 3 tsps. salt * tsp. red paper 4 ozs. crystallized ginger juice Mix all ingredients except ginger. Cook in large Pot until stovethickens. Stir often. Add ginger just before removing from Pour into hot jars and seal. Makes 14 half pints.

PE,ACE CHUTNEY

4 lbs. fresh peaches, Peeled L+ lb. brown sugar + cup chopped onions * pound raisins 1 cup crystallized gi-nger 2 tbsps. whlte mustard seed I tbsp. salt 2 tbsps. chili Powder 3 cups vinegar Put peaches, o-.riotr", raisins, and ginger throug-h food chopped' dark). Add Put in enamel kettie (aluminum turns the peachesoccasionally. stirring slowly, very cook remaining ingredients and This wiII thicken to a rj-ch amber color. Makes 4 pints.

MErmie Denton

STRAI{BERRY/NTTUBARB .]AI'T

5 cups rhubarb, cubed 5 cups sugar I 16 oz. can crushed pineapple, drained I large size box of strawberry Jello stirring Mix first three ingredients and boil for 20 minutes, Sprinkle minutes. few a stand occasionally. Remove from heat, let Re-heat for 2 minutes, stirring.

JeIIo over mixture and stir. jel1y glasses.

Seal.

Pour into prepared QUICK CHTLI SAUCE

I 8 Oz. can tomato sauce I large can tomatoes 2 cloves garlic, minced 2 onions, chopped * .cuP vinegar + cup sugar tsp- black PePPer 2 tsps. salt 1/4 tsp. + tsp. or more red pepper '? tsP. cinnamon allsPice + * tsb, cloves Cook, stirring often, Combine all ingredients. Bring to boiI. refrigerate several keep until thick. About 20 minutei. wiIl weeks. This can be cooked in the microwave.

-1 05-

SALADS

JANiNE EIIEr POrtEr SALAD 1 medium head cauliflower 4 stalks broccoli I bunch qreen onions sliced 1 green pepper diced 1 stalk celery sliced Divide cauliflower and broccoli into bite-sized pi-eces. fn Pour dressing over salad, a large bowl combine all ingredients. toss well, cover and refrigerate.

BROCCOLI CAT,LIPLOWER

DRESSING

I cup mayonnaise * cup sour cream I pkg. ranch salad dressing mix

SaIt to taste 1 tbsp. worcestershire

Dash Tabasco sauce

sauce

1 tbsp. vinegar 1 tbsp. sugar

JUIiA EIIET SAI,AD (JFE) Julia is married to Roger EIIer and they live in Raleigh, North Carolina. Roger served as internal auditor for the EFA in L992. In submitting this recipe Julia wrote: "This is my most favorite recipe and the one f receive raves about every time it is served. f think fT should be in the Eller Family Cookbook!" so do we, Julia.

2 heads broccoli (use flowerets cut small) + cup raisins * Ib. bacon (fried and crumbled) Cheese (diced or grated) Sunflower seeds I small onion, optional BROCCOLI

DRESSING

314 cup mayonnaise/salad dressing * cup sugar 2 tbsp. vinegar or lemon juice

Dorothy Eller Vaughn SALN) (Quick and Easy) 2 L3t oz. cans crushed pineapple 1 3 oz. pkg. lime Jello (use dry and add no water) I I0 oz. pkg. small marshmallows 1 pt. whipped cream (may use CooI Whip) L 7 oz. pkg. Buttermints (crushed) Mix pineapple, JeIIo and marshmallows. Cover and let stand Then fold whipped cream and overnight in refrigerator. buttermints into first mixture the next morning. Pour into 9xI3" pan, cover, and fteeze.

BUTTERIT{INT

-107-

Charlotte Fisher Eller

CRANBERRY SALAT)

I cup ground cranberries I cup sugar I pkg. Iemon Jello I cup hot water I cup chopped celery I cup chopped apple (unpeeled) I cup chopped pecans I can crushed pineapple Dissolve Jello in hot water. Grind cranberries, add sugar.

Add to Jello mixture. Add other ingredients.

I add I pkg. lemon Jello dissolved in + cup cold water to hot Jel1o mixture. This helps salad set-up better. This can be either cut in squares or put in decorative JeIIo mo1d. We like this for Thanksgiving with our turkey.

EASTERN NORTE CAROLINA BARBECT'E COLD SLAIT

Charlotte F. Eller

This may be made for 50 or 100 or more people as Charlotte does, or like us ordinary cooks can be made just for your family.

It's a good keeper.

I head of green cabbage, chopped I green pepper, chopped 2 fresh tomatoes or two whole canned tomatoes, diced Toss together and season with sugar, vi-negar, salt, black pepper, and celery seed to taste. Itrs better if the sugar is allowed to dissolve in the vinegrar before pouring over the cabbage mixture. This may be made a day or more before serving.

Jerri Eller Cathey VARIATION OF BARBECT'E COLE SLATT Chop cabbage as for regular cole slaw, other vegetables optional, season with a mixture of: + cup sugar, { cup vinegar, } cup ketchup. SaIt and pepper to taste. Once again, allow the sugar to dissolve in the vinegar and ketchup mixture before adding it to the cabbalre.

Glenda EIIer Lammel FUUI SALAI) Combine: 1 large head cabbage, chopped (or large pkg. prepared cole slaw mix) and 8 green onions, chopped.

Brown (under broiler) I tbsps. slivered almonds, I jar .sesame seeds, * crp raw sunflower seeds.

Combine for dressing. 4 tbsps. sugar, I tsp. pepper 1 cup light oi1, 2 tsps. salt (or salt substitute) 6 tbsps. rice vinegar.

2 pkgs. Ramen noodles (do not use seasoning packet).

Just before serving, combine cabbage and onions browned nuts and dry noodles. Cover and toss with dressing. Serve.

-1 08-

Juanita Eller

GREEN BE,AN SALAD

This is a favorite summertime salad made from left-over green beans that were cooked the good o1' southern $ray of long slow cooking seasoned with ham hock or fat back. If you are watching your cholesterol, use bouillon cubes and vegetable oil for seasoning. This was first served to me at the beautiful old Mountain Vj-ew fnn at Chimney Rock, North Carolina, a popular summer resort area. The Mountain View fnn was a gracious-livj-ng large hotel made of rock and wood with big comfortable rooms cooled by clean mountain breezes wafting throughr tro air conditioning in the late thirties and early forties, but you still needed a blanket on a midsummer's night. The dining room vras large, with high ceilings and was adjacent to a dining porch where all the tables were ladened with white table cloths and napkins and an impressive array of silver and crystal. I guess I'm waxinq eloguent in my reminiscence because, alas, Lf you srere to go Chimney Rock today you would still find the Rock and hordes of tourists, but where the Mountain View Inn once stood in its turn-of-the-century elegance with its garden which provided bouguets for the tables fresh each morning is now a black paved parking lot! My! My! Thatrs progress? fn the left-over cooked green beans (we, in the southr sdy snap beans) add chopped sweet Vidalia onion (or green spring onions), and mayonnaise to taste. Serve on crisp lettuce leaf. This is delicious as isi howeverr you can add cubes of cooked cold potato, dices celery, and even sliced water chestnuts.

PORK 'N BEAN SALAD Juanita Eller This tasty combination came to me from my aunt who lived most of her adult life in Queensborough, New York. f've never seen it in any cookbook so I donrt know the history of it, but itrs a good hardy sal-ad that goes well with a summertime cookout.

It's easy to fix and can be prepared well in advance of serving time.

This makes serving for three or four, adjust the amounts to the number to be served. Mix together the following: I can Campbell's Porkrn Beans, drain off any excess liquid 1 crisp, juicy apple chopped (1eave the peeling on for added color) I can pimento, drained and chopped I small jar sweet gherkin pickles, sliced or chopped 4 - 5 tbsps. mayonnaise (or amount to taste) FIVE CUP SATAD I cup mandarin orange slices

1 cup small marshmallows 1 cup shredded coconut 1 cup sliced fresh stawberries 1 cup sour cream Mix together and chill overnight. Serves 6.

-1 09-

OTA LEE EIIET ECKETIE SALAD Pastry for I0" pie with L/3 cup sharp cheese rolled in. Bake to brown.

I cup mayonnaise I cup sour cream I] cups diced chicken (2 cups) * cup drained pineapple tidbits + cup drained mandarin orange slices L* cups diced celery * cup sliced water chestnuts * cup slivered almonds Combine mayonnaise and sour cream ( save a litt1e to spread over top) Mix rest of ingredients. FilI pastry shell. Spread with littIe mayonnaise and sour cream mixturer garnish with + cup additional shredded cheese.

Ora Lee Eller Eckerle CHICKEN SALN) WITH WEITE GRAPES 2 - 3 lbs. boneless, skinless chicken breasts, cooked and cubed 2 ribs celery, chopped 1 cup seedless grapes, halved I tsp. dried thyme I tsp. garlic powder (not fresh) salt and pepper to taste 2 cups Hellmannrs Mayonnaise (brand is important) Toss cubed chicken with celery and grapes; season with thyme, garlic powder, salt and pepper. Stir in mayonnaise. Refrigerate at least on hour.

Janice glegener Vaughn CERISTUAS RfBBON SALAD L oz. pkg. strawberry Jello 2 cups whole cranberry sauce I 3 oz. pkg. Iemon Jello I I oz. pkg. cream cheese, softened I B oz. can crushed pineapple 3/4 cup chopped pecans I 3 oz. pkg. Iime Jello 1 16 oz. can pears, diced + cup pear syrup 4+ cups boiling water

CHICKEN LT,NCHEON PTE

Cranberry Ribbon:

Dissolve strawberry JeIIo in l+ cups boiling water. Add cranberry sauce, mixing well. Chi1l until partially set. Put into I cup Jello mold or into two loaf pans. chill until almost firm. Top with cheese ribbon.

Cheese Ribbon:

Dissolve lemon Jello in I+ cups boiling water, add softened cheese, beating until smooth with electric beater. Add pineapple with juice. ChiIl until partially set. Stir in pecans and pour over the cranberry ribbon. Chill until almost firm.

-110-

Top with Lime nibbon:

Dissolve lime Jelro in r* cups boiling water. Add diced pares and * cup syrup or ju1ce.- chilr pirtially set.

Pour over cheese ribbon chirl overnight."-"tiiunmota on sLrving tray to serve.

Serves 10 to 12 EGG SALAI)

Bvelyn ltorgan Eller small yolks intact Add mixture of mayonnaise, vinegar, sugar, and salt to chopped eggs. pour over shredded lettuce Sprinkle egg yolk over top and dry celery leaves.

Mayonnaise, vinegar, sugar salt mixture to taste. consistency, not runny.

Chop eggs, Ieave

EROG EYE SAI,AD

A. I9illiam Eller I cup sugar 2 tbsps. flour 2* tsp. salt L 3/4 cups pineapple juice (drained from cans ) 2 eggs beaten I tbsp. lemon juice 3 qts. water 1 tbsp. cooking all I t6 oz. pkg. Acini de pepe (a macaroni product) 33 ozs. mandarin oranges, drained 2 20 oz. cans pineapple chunks, drained 1 20 oz. can pineapple crushed, draj-ned L L3$ oz. container CooI Whip 2-3 cups miniature marshmallows I cup coconut combine sugar, flour and + tsp. sart.

Gradually stir in pineapple juice and eggs. cook over moderate heaf, stirring until thickened. Add lemon juice coor mixture room temperature. Bring water and 2 tsps. salt and oir to toa boil.

Add Acini de pepe. cook at rorring boil until Acini de eepe is done. Drain, rinse and drafn again. coor ,o6* temperature. Add egg mixture and Acini de pepe. Mixtorightly Ul! thoroughly. Refrigerate overnight in ai-r-iignt container.

Agd- _remaining ingredients and mix ligfrtfy. nefiigerate until chilred. serves 25. NorE: 16 ozs.-ricL can for Acini de pepe. Cook rice as directed on box. be substituted VTNATGRETTE DRESSING

* cup white wine vinegar I tsp. Dijon mustard I garlic clove, minced salt and pepper to taste 3/4 cup extra virgin oLive oil 2 tbsps. shallots, minced 2 tbsps. parsley, minced combine first four ingredients. Graduarly beat in oi1 until well blended. Stir in shallots and parsfey.-111-

Bessie and Myrrel Baldwin

FROZEN SALN)

In response to your request for recipes for the ELLER FAMTLY ASSOCIATION COOKBOOKT wâ&#x201A;Ź would like to submit the following which has been a favorite of my family and friends for many, many years.

Dear Lynn:

1 can Eagle Brand milk cup reconstituted lemon juice L 20 oz. can crushed pineapple, drained 1 16 oz. can jellied cranberry sauce 1 I oz. carton CooI Whip Stir lemon juice into milk, mix very well. Chop cranberry sauce into sma1l pieces. Add cranberry sauce, pineapple and Cool Whip to the milk and lemon mj-xture. Pour into a 9x13" container and freeze overnight.

L.

Ora Lee Eller Eckerle

EOT CETCKEN SALAD

2 cups cooked chicken, diced I can cream chicken soup 1 tsp. grated onion 314 cup mayonnaise partially 1 cup diced celery, cooked I cup cooked rice or noodles I tsp. Iemon juice 3 boiled, chopped eggs * tsp. salt I cup crushed buttered corn flakes 1 pkg. slivered almonds I can sliced water chestnuts Mix all except cornflakes. Spread cornflakes on top of mixture.

Bake 30 minutes uncovered in 350" oven.

Sarah and Steve Eller

HOT CHTCKEN SALAD

Sarah Reid Eller is the daughter-in-law of Gerald and Juanita.

She and Steve were married in August, 1989. Sarah, nee Sarah Jane Reid of Jackson, Michigan and a graduate of the University of Michigan at Ann Arbor, is a musician, her instrument of choice is the Ce11o. She teaches music in the Jackson County Public Schools. Steve is the only son of Gerald and Juanj-ta and is on the staff of the Southwestern Development Commission. Many of you will remember Steve as the "go-fer" at the Salisbury Conference. His responsibilities included many trips to the

Charlotte Airport to pick up incoming conferees. Steve and Sarah live close to Western Carolina University and both are taking graduate courses along with handling full time careers.

Latest development: Sarah's Masterrs Degree in Music Education was conferred in August of this year lL992l.

2 cups cooked chicken, diced I cup mayonnaise 1 cup celery, diced 1 cup water chestnuts, sliced * cup sliced almonds Mix above ingredients, put in casserole dish. Cover with crushed potato chips and + cup grated cheese. Bake in 350o oven until hot through, about 30 minutes.

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Joy Foster Eller I head cauliflower I bunch fresh broccoli I pkg. frozen peas 2 small onions I can water chestnuts I cup Hellmann's real maYonnaise 1 cup sour cream + pkg. dry Good Seasonings dressing (garlic and cheese flavor ) Wash cautiflower and broccoli and break or cut into small pieces.

Wash and slice onions and separate into rings. Draj-n and slice Mix water chestnuts. Add frozen peas to other vegetables.powder pkg.

Seasonings Good of and mayonnaise sour cream, + together. Then add to the vegetables and mix well. Let set 3-4 hours in refrigerator. No other seasoning needed.

Marjorie Rollins Huffine RASPBERRY TANGO SALN) Wâ&#x201A;Ź, Roy Browne's family (my mom), had this on our first family vacation to visit Aunt l,larj ( Huf f ine ) in Bozeman, Mont-ana.

We lived in Iltinois at the lime. This recipe is "a mustt' at holiday. In factr Do one in my family feels that we've every -Christmis or Thanksgiving unless we've had this salad. had Everyone who tastes it is hooked so we usually make a double I canrt Thanks, Aunt Marg, for a grand tradition! reciie. about been have might it but visited, remember the year we first hlere kids suburb midwestern Lg1g. Marg might remember. We, market meat had a Huffines so thrilled at being on a real ranch. at that time.

I pkg. raspberry Jello + cup boiling water I pkg. (3 oz.l cream cheese * cup mayonnaise I small can crushed PineaPPIe 1 diced banana 4 cups chopped Pecans I cup whipping cream, whiPPed Dissolve- JeIIo i; water and set to coo1. Soften cream cheese and blend gradually with mayonnaise so mixture will be smooth. to Then, add pineapple, banana and nuts. V'Ihen Jello begins in Place cream. whipped congeal add cheeJe mixture. Fotd in mold and chill until firm.

Charlotte Fisher EIIer IIOIIIATO ASPIC dash Worcestershire I envelope Plain gelatin 3 ozs. cream cheese water cold cup * I can tomato souP + cup mayonnaise dash of salt + cup chopped onion hot pepper sauce * cup chopped green pepPer Dj.sso1ve gelatin in water. Heat soup. Add gelatin and di-ssolve.

Add cream cheese. Mix thoroughly. When cool add remaini-ng Good with most meats.

Pour in mold and chill. ingredients.

TI{IXED VEGETABLE SALAI)

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Charlotte Fisher Eller 2 eggs beaten 5 tbsps. lemon juice 5 tbsps. sugar 2 tbsps. butter 2 cups pineapple * lb. cut marshmallows I cup whipping cream 2 cups white canned cherries, cut in half Put eggs, sugar, and remon juice in doubte boirer. cook until thick and smooth. Remove from heat and add butter, marshmallows. stir untiL all is melted and allow to cool. when cord fold in whipped cream, fruit and nuts. Be sure fruit is well drained.

Allow to set at least 24 hours. This a favorite for a ladies bridge.

TTVENTY-FOT'R HOUR SALAD

UPSIE-DATSY SALAI) Juanita Eller This sarad is the resurt of (complex carbohydrates) pastas, breads, and bread products coming or should r say returni-ng to their own in the dietary world. In this particular salad croutons are the main ingredient and placed first in the salad bowI, hence the name t'upsie-dai-sy". you may use bought croutons for this sarad but r prefer homemade ones for two reasons.

You can cut or break the cubes of bread to nice bite size instead of the dainty guarter-inch ones found in your grocery store.

AIso you can season them to your own individual taste. And there is yet another reason, this is such a good way to use up those parts of loaves of bread that have been cluttering your freezer since they became too o1d and dry to serve but not stale enough to throw away.

HOIIIEUADE cRouroNs r make my croutons by using about two guarts of day o1d or older bread that has been cut into about inch sguares--mix your breadsr ryâ&#x201A;Ź bread, sesame seed bread, French or rtarian breads are good in most any combination.

Melt 1 stick of oleomargarine along with garlic powder, dried basil leaves (or any other combination of herbs thaL suits your fancy), in a 9xr3" glass baking dish in your microwave. This takes about one minute on high temperature. Add bread cubes and toss to distribute the melted butter and herbs. Microwave on high for 2 minutes, take out and toss. Return to the oven for another two minutes and continue doing this until the bread is dry, crusty, and tender to chew. This can, of course, be done in a conventional oven, but do stir the bread cubes in order to keep the flavors properly distributed. These homemade croutons will keep forever in an air tight container or for an eternity in the freezer.

Now for the sarad, here you may experiment. Try different combinations. Being from the south, r particularly Like using brack eyed peas. Marinate your favorite combination of vegetables in a mixture of 1 part oil to two parts vinegar and r part sugar, plus seasonings to taster dDy good vinaigrette or rtalian salad dressing makes this a snap. At the rast minute,

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spoon the marinated vegetables over the croutons and serve at once. This is not a good keeper because after a while the croutons get soggy.

Donrt look at all this verbosity and get discouraged. In addition to being good, it is good for you. Chop a sweet Vidalia onion into a can of black eyed peas that has been drained.

Let stand in your choice of marinade for about an hour. Then in individual salad bowls place a generous serving of croutons voila--a delicious and spoon in your vegetable and. combination of protein, raw vegetable, and bread all on one dish.

A. Willian EIIer Here is a recipe for a salad dressing that apparently dates back to the I930's and v,ras used in the dining cars of the Union Pacific. . . (JFE) I wish BilI had elaborated somewhat on the dining cars of yore. In the late 1800rs and up through the first half of the 1900's, traveling and dining aboard the trainlines as they criss-crossed the United States was an unforgettable experience. Each major line took great pride in its service and lts cuisine. The position of chef in the elegantly appointed dining car was equivalent to that of the head chef in one of the major restaurants of today. Todayrs young traveler dashing across the country in three hours, elbow to elbow with the stranger in the next seat, being served a meal on a plastic plate which tastes very similar to the cardboard the plastic was wrapped in would have difficulty stretching his imaglnation to believe the lengths to which the attendants and servi-ce people on the tralns pushed themselves to see to the comfort of the train traveler.

1 cup Wesson oil (This is optional. Madelyn uses no oil and the taste and consistency is still great) + cup sugar 2 tbsps. grated onion + cup vinegar 2 tsp. prepared mustard I tsp. salt I tsp. paprika * tsp. cloves I 10 3/4 oz. can tomato soup Put all ingredients in blender and mix well. The prevents I93O.S SALAD DRESSING

separation.

TIP: To get the maximum benefit from the heat in your oven, once you have removed the item from the stove and turned off the heat, lay as many sliced of left over bread as you have available on the hot oven rack and close the oven door and allow the bread to dry out and become crusty. Grind into bread crumbs, put in plastic bags and freeze until needed.

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Natalie Eller Kes1er (JFE) This recipe is out of seguence because Natalie was a little late in getting it to us. Since the copy had not been mailed off to the printersr wâ&#x201A;Ź had time to include it.

Natalie is of the Jacob and Martha Lemly Eller line. Her mother was Rosa S. Eller (1887-1985) and her father was Benjamin T. Eller (1883-19521. This recipe was handed down to her from her grandmother. She suggests that it be served with the evening meal because it helps you to sleep wel1. (JFE) I found this comment particularly interesting since my daddy used to say that eating onions made him sleepy. Do onions real1y possess a sedating quality?

A large bowl of lettuce--Ieaf or head--tear into bite size pieces. 3 or 4 spring onions--sIiced, ! tsp. salt , * tsP.sugar--toss together. Set aside. Fry out 3 or 4 slices floured fat back or bacon until crisp, remove from pan. Add to pan egg with + cup vinegar, j cup water, bring to boil. Beat 1cook until the (sweet into stir or sour) 1/e cup cream PdDr lettuce the over Pour it thickens. until very hot, stirring and toss. Crumble the bacon on toP. Always a pinch of love to everything Nataliers cooking tip: you cook. It brings much happiness to aII. SCALDED LETTUCE

HOT VEGETABLE SALAD

1 tbsp. bacon grease * cup minced white onion + cup chopped celery * cup chopped bell pepper ] medium head cabbage, chopped or thinly sliced 1 large can of tomatoes, drained I bay leaf Add Saute onion and celery until transparent in bacon fat. cabbage add through, heated until pepper and continue cooking and tomatoes and toss all together. Season to taste with salt, pepper, and sugar continue heatlng until sugar is dissolved.

Serve hot. Cooking time depends on how tender or crisp you like your cabbage.

GREEK FARUER,

S

SALAD

I large sweet Vidalia onion 2 crisp cucumbers 2 fresh ripe tomatoes Slice above vegetables as thinly as possible, do not peel the cucumbers. Marinate in your favorite sweet/sour marinade for two to three hours in the refrigerator (if pressed for time, fmmediately before serving sprinkle use ice cubes to chiII. with generous amounts of FETA cheese. Be Sure you do not use any salt in your marinade because FETA cheese is preserved in a strong brine.

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souPs

I{elinda Eller

CRAB AND SWEET CORN CIIOIVDER

* cup finely diced bacon I medium onion, chopped I bay leaf * teaspoon dried thyme 2 medium potatoes, peeled and diced 2 cups corn (fresh or frozen) 1 cup half and half 1 cup milk * 1b. cooked crab meat or lobster meat 2 tbsps. dry sherry salt and pepper 1 tbsp. chopped parsley Tn large heavy saucepan, cook bacon over Iow heat until fat is rendered and meat is crisp. Transfer bacon onto paper towel to drain. Reserve for garnish.

Add onions to fat in saucepan and cook until softened and clear but not brown. Break bay leaf in half, add to onion. Add thyme, potatoes and L* cups water. Bring to a simmer and cover. Reduce heat to low and simmer 20 minutes. Stir in corn, half and ha1f, and milk. Return to simmer and cook, uncovered about 5 minutes.

Add crab meat, and simmer 2 to 3 minutes longer t ot until potatoes are tender. Stir in sherry. Season with salt and pepper.

Ladle into individual serving bow1s, garnish with chopped parsley and bacon. Serve hot. Makes about 1{ qts.

Christy Roe EIIer and Captain ltichael Lynn Eller 2 cups Black beans (soak overnight, drain) add: 8 cups water (cook on low heat until beans are soft) Saute: 3 med. size onions, chopped + cup butter (half stick) 2 bay leaves I garlic clove, crushed 2 tbsp. fresh parsley 4 or 5 pieces of ham hock (3/4 1b.) add this to the beans

BLACK BEAN SOUP

and water

Add aII the sauted ingredients to pot and cook for 3 hours, simmer slowly. Remove ham hock and cut ham from bones, return meat to soup pot. Add more water if necessary.

Serve with shredded Cheddar cheese, sour cream, and chopped spring onions.

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Janice Ilegener Vaughn

BROCCOLT CHEESE SOUP

1 bunch broccoli (frozen can be substituted) * .rp butter or margarine 1 medium onlon, chopped 3 cups chicken broth 3 cups milk flour (to thicken) 4 cups grated Cheddar cheese Steam broccoli until tender, set aside. In large sauce pan over medium-high heat, melt butter, add onion, cook until tender (about 5 minutes). Stir in flour and cook until blended.

Gradually add chicken stock, cook, stirring constantly until mixture is slightly thickened. Add milk and heat, stirring just to boiling. Add cheese, stirring constantly and cook just until cheese begins to melt. fn covered blender at medium speed, blend some of the broccoli and some of the cheese soup unLil creamy. Repeat blending until all of the soup and broccoli are blended. Serves 8 to 10.

CHICKEN CORN CHOIYDER

Dorothy Eller Vaughn

This recipe came from THE BETTER HOMES AND GARDENS food section several years ago.

2 cups water 1 envelop chicken noodle soup mix * cup long-grain rice 1 tbsp. finely chopped onion 2 cups milk L Bf, oz. can cream-styIe corn I 5 oz. can boned chicken (white meat) or 1 cup left-over chicken

In 2-guart sauce pan bring water to boiling; add chicken noodle soup mix, rice and onions. Reduce heat, cover and simmer until noodles and rice are tender, about 20 minutes. Add milk, corn and chicken; heat through. Makes 4 or 5 servings. Serve with French bread, green sa1ad, fruit for desert.

TACO SOUP Nancy Eller 2 cans pinto beans or equivalent amount of dry cooked pinto beans t Ib. ground meat I large onion 2 cans tomatoes 1 can whole kernel corn 1 can Rotel tomatoes 1 pkg. Hidden Valley Ranch dressing mix I pkg. Taco Mix (Lawreyrs) Chop onion and brown with ground meat. Drain any grease from meat. Add all other ingredients and let simmer about 15 minutes.

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TEXAS CLAU

Melinda Eller

CEOWDER

1 Ib. smoked peppered bacon 4 (6 to 8 oz.l jars or cans chopped clams * cup water 4 medium red potatoes, chopped 6 medium carrots, chopped 1 tsp. white pepper * cup fresh parsley, chopped Texas style seasoning salt 3 celery ribs, chopped 6 to 8 ozs. Iarge fresh mushrooms, sliced * red onion, minced whipping cream or milk ( I cup whipping cream, or about 2* cups milk In large pot saute chopped bacon until browned. Add clams with juice and water. Add the rest of the ingredients, except cream or milk. Bring to a boil, reduce heat and cook until carrots are done. Add enough cream to achieve desj-red consistency.

Serve over crackers or with biscuits. Serves about L2.

SOUP Melinda Eller 3 tbsps. corn oil 4 corn tortillas, coarsely chopped 6 garlic cloves, finely chopped I tbsp. chopped fresh epazote* or 1 tbsp. chopped fresh cilantro I cup fresh onion puree I cup fresh tomato puree I tbsp. cumin powder 2 tsps. chili powder 2 bay leaves 4 tbsps. canned tomato puree 2 gts. chicken stock SaIt and cayenne pepper to taste I cooked chicken breast, cut in strips I avocado, peeled and cubed I cup shredded Cheddar cheese 3 corn tortillas, cut into thin strips and fried crisply HeaI oil in large saucepan over medium heat. Saute the chopped with garlic and epazote over medium heat until tortillas tortillas are soft. Add onion and tomato puree, bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and stock. Bring to boil again, reduce heat to simmer. Add salt and cayenne pepper to taste, cook stirring freguently, 30 minutes. Skim fat from surface.

Strain and pour into warm bowls.' Garnish each bowl with strips of chicken breast, avocado, cheese and crisp tortilla strips.

Serve immediately. Serves 8 to I0.

Soup may be made a day ahead and gently reheated before serving. *Epazote is a Mexican weedlike herb.

TORTILLA

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VEGETABLE

SOUP

peggy Troutman

2 cans Veg-al-I vegetables, drained I can Green Giant sweet peas, drained I can DeI Monte whole grain corn (no salt), drained I can Campbell I s tomato soup * to * cup t',tazola corn oit 3 tbsp. chiffon margarine 1 tsp. Wyler's beef bouillon I cup orlginal minute rice 4 cups water or more

Bring to a boil.

Turn down to simmer, 30 minutes.

VEGETABLE BEEF SOUP

(Microwave or conventional)

Juanita EIIer

In a large microwave-abIe Dutch oven or large covered casserole dish cook 1 Ib. ground beef untir all red is gone and fat has been rendered out. Drain off fat and return meat to Dutch oven.

Add:

2 or 3 onions, sliced or chopped * cup chopped celery I can each of any or aII of the following with liquid in each can: Mixed vegetables Whole grain corn Lima beans B1ack eyed peas Tomato, corn and okra mix Any other vegetable that suits your fancy

salt and Pepper to taste ( careful with salt since most of these canned vegetables have already been salted. ) 2 tbsps. sugar Enough water to fill container to within one inch to top. cover and microwave on high for one hour. Let stand about fifteen minutes for the flavors to blend. This improves with each re-heating.

If you are cooking this in a large Dutch oven on the top of your stove, allow two to three hours of simmering time and check at frequent intervals to insure that there is sufficient water to prevent sticking. Stir occasionally.

ROQUEFORT TOAST

Blend until smooth 4 ozs. Roquefort cheese and * stick butter or margarine. Spread over thick slices of French bread. Toast under broiler until lightly brown. Sprinkle with crumbled crispfried bacon. Serve hot.

This goes werr with most any soup and make a preasant change from the usual hum-drum crackers.

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VEGETABLES

BEANS Ora Lee Eller Eckerle 3 cans lima beans I can tomato soup I medium size onion chopped 3/4 cup brown sugar L/4 lb. sliced bacon, cut in I inch pieces Mix all of the above and bake 350o for 3 hours.

BEAN CASSEROLE Charlotte Fisher Eller I stick margari-ne I medium onion, chopped 2 can French style beans 2 cans mushroom soup I can bean sprouts Almonds Extra mushrooms if desired BAKED LIMA

Grated

Cheese

Canned onion rings

Saute onions in margarine. Add beans and mushroom soup. Mix. Add bean sprouts. Mix. Add salt, pepper, Tabasco as desired.

Add almonds and extra mushrooms. Pour mixture in large baking

dish and cover with grated cheese. Heat in 375" oven until bubbly. Remove from oven, add onion ringsr put back in oven until onions are slightly brown.

BROCCOLf CITEESE CASSEROLE Winnie and Steve EIIer 2 10 oz. pkgs. frozen chopped broccoli 1 can condensed cheese soup + cup milk * tsp. salt dash of pepper * cup coarsely crumbled saltine crackers (L2 crackers) t tbsp. butter, melted Cook broccoli according to package directions; drain well. Place in I quart casserole dish. Blend together soup, milk, salt, and pepper. Stir into the broccoli. Combine cracker crumbs and butter, sprinkle on top of casserole.

Bake in 350" oven for 30 minutes. Makes 6 servings.

Ora Lee Eller Eckerle BROCCOLI CORN CASSEROLE (Serves 6) I 16 oz. can cream style corn I 10 oz. pkg. frozen chopped broccoli, cooked and drained I egg beaten * cup coarse saltine cracker crumbs I tbsp. minced onion 2 tbsps. melted butter Dash pepper

+ tsp. salt Mix together, put in casserole. Top with + cup cracker crumbs and 1 tbsp. melted butter (sometimes use more) Bake 350o for 35 or 40 minutes, until bubbly.

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Charlotte Fisher Eller I cup wild rice * tsp. salt 2 cups water 2 tbsps. margarine 4 tbsps. chopped onion 2 tbsps. chopped green pepper 1 4 oz. can chopped mushrooms 1 can cream of mushroom soup I cup heavy cream or evaporated milk * tsp. margoram + tsp. basil + tsp. tarragon + tsp. curry powder + tsp. salt + tsp. black pepper cook rice according to dlrections. set aside. Melt margarine, add onion and green pepper. saute until tender, add remalning COUPANY RTCE

ingredi-ents and mix with rice.

Heat thoroughly.

This is good served with Cornish hens, turkey, or chicken.

I have used plain rice, brown rice, or a combination of different rices lnstead of the wild rice. However, the wild rice is the gourmets ' choice.

Ann Huffine

GREEN BEAN SURPRISE

2 tbsps. butter 2 tbsps. flour 1 cup sour cream + cup diced onions saLt and pepper to taste 2 cans French style green beans, drained + cup grated Swiss cheese + cup buttered corn flake crumbs MeIt butter, add flour, sour cream onions, salt and pepper to make white sauce. cook until- thick. Add green beans and half of cheese. Place in casserole, top with remaining cheese and crumbs. Bake at 4000 for 20 minutes or until bubbly.

GREEN CHILT RICE*

Susan Stewart

I cup dry rice (Uncle Ben's) 2{ cups water 2 chicken bouillon cubes 1 tbsp. butter 3/4 Ib. qrood Monterey Jack cheese slices I sm. can Ortega mild, whole green chilies cook rice per package directions, adding butter and chicken cubes. In greased casserole dish, Iayer half of rice, half of cheese slices, and top with + can chilies cut into strips.

Repeat with remaining ingredients. Heat thoroughly in 350o oven until piping hot. *This freezes well if frozen before heating.

-1 22-

POTATOES Ann Janisch EIIer 5 cups cooked potatoes, cubed L* tsps. salt 2 cups cottage cheese 1 cup sour cream + cup green onions, chopped including tops * to t cup chopped green chilies butter * cup grated Cheddar or Jack cheese

NEI{ UEXICAN

Paprika Combine all ingredients except grated cheese, butter,

and

paprika. Pour into 2 quart buttered casserole dish. Dot with butter.

Top with grated cheese and sprinkle with paprika.

Bake in 350 Degree oven, covered, until bubbly, about 30 minutes.

Serves 6 to 8.

ONIONS PARUESAN Betty (Elizabeth) Cooper 2 tbsps. butter 3 strips bacon, cooked and crumbled Lll cup Parmesan cheese * tsp. salt * cup evaporated milk 2 large onions I tbsp. flour pepper

Slice onions into { inch slices. In I qt. casserole melt butter.

Place half of the onions and cheese in dish; add remaining onions and top with remaining bacon and cheese. Mix flour, milk and seasonings and pour over onions. Microwave (covered) on medium high (75E power) for 8 to 10 minutes. Or bake at 350 about t hour. Dust with paprika and sprinkle with parsley or chives.

CASSEROLE tr.rances Olsen 2 I0 314 oz. cans cream of celery soup I B oz. carton dairy sour cream or plain yogurt I medium onion, chopped 1 green pepper, chopped 3 tbsps. diced pimiento 2 tsps. salt l/8 tsp. pepper L 32 oz. bag frozen hash brown potatoes* * cup grated Parmesan cheese Mix aIl ingredients except potatoes and Parmesan Cheese. Stir in potatoes. Spread in ungreased baking dish. I3x9x2 inches, or 3 gt. casserole. Sprinkle with Parmesan cheese. Cover and cook in 325o oven I hour. Uncover and cook until potatoes are tender, about 30 minutes. Sprinkle with paprika if desired. *8 cups cubed potatoes (about 8 medium) can be substituted for the frozen potatoes. Do-Ahead Tip: Before cooking, casserole can be covered and refrigerated no longer than 24 hours.

PARTY POTATO

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Cathie Hargreaves

PTZZA BEANS

until thick: I pkg. sloppy Joe mix I cup water Add: I 6 oz. can tomato paste 3 pkgs. cooked French style green beans 1 pkq. shredded Cheddar cheese Bake at 350" for 20 minutes.

Cook

Mary EIIer Clamp

POTATO SALAD SUPREI{E

This recipe belonged to Maryrs mother, Carie llansen Eller, and is submitted in her memory.

6 cups cold cooked sliced potatoes (about 2+ lbs.)

I cup minced onion * cup finely chopped parsley (r only use less than { cup) * cup finely chopped celery I tsps. salt and f, tsp. pepper 2 medium dilI pickles 4 hard boiled eggs 2 envelops unflavored gelatin + cup water 16 thin slices of cooked Danish ham f* cups mayonnaise or salad dressing water cress I. In large bowl combine potatoes, onions, parsley, celery, salt and pepper.

2. fn measuring cup sprinkle gelatin on water. Stir over hot water until dissolved.

3. Coarsely snip 6 slices of ham slices; add to potato mixture along with mayonnaise and gelatin mixture; toss together.

4. Line a 10x3" loaf pan completely with foil, letting it extent about 3 inches above each edge (used to use heavily oiled brown paper). Now along I0" side of loaf pan lay 3 overlapping ham slices which extend across. bottom of pan and up opposite long side. Repeat on other long side of pan thus making a double thickness of ham on bottom of pan. Then cover each end of pan with a ham slice. Have tops of all ham slices even with edges of pan. (fn other words line foiled pan with ham.)

5. Now pack potato salad mixture into ham-Iined pan. Then cover top of salad with overhanging foil.Refrigerate until stiff.

Just before serving. Turn back foil from top of loaf and use it to lift salad from pan. Now place chilled plate on top of Surround salad and invert both plate and salad. PeeI off foil.

L2.

Serves (I knife.) slice it with a sharp with water cress.

-1 24-

Bethe1 Stolte

POTATOES, BROASTED

(LE) This is the other recipe Bethe1 picked up at the wedding rehearsal dinner she attended in Iowa last summer. This amount served 40 guests. The bride was Bethelrs great niece* cup Parmesan cheese salt and pepper Cut potatoes in halves or fourths, do not pee1. Put in water.

Put flour, cheese, salt, and pepper in paper sack. Add damp potatoes, then d.rizzle with rest of margarine. (I roll the potatoes in the margarine in the pan so they are covered with margarine.) Bake I hour at 3750 or until brown. (Instead of Parmesan cheese, salt and pepper, I used 2 tsps. salt and 2 tsps. of seasoned salt mixed with the flour.

Bessie B. Baldwin PCITATO PUFF L2 potatoes * cup flour 2/3 cup melted oleo

4 cups cooked mashed potatoes I B oz. pkg. Philadelphla Brand Cream Cheese I egg beaten I medium onion chopped (green onions are nice for this) Gradually add cream cheese t e99, and onions to mashed potatoes.

Also add sa1t, pepper, and butter to taste. Put in a greased casserole and bake in 350" oven 45 minutes.

Judy Eller Holst SUUUER VEGETABLES 2 medium zucchini

I onion 3-4 chopped tomatoes or I can peeled tomatoes + cup sliced mushrooms pepper garlic powder Thinly slice the zucchi-ni and onion. In a large skillet heat a small amount of cooking oiI. Add onion and cook until tender.

Add zucchini and cook for about five minutes. Add tomatoes and mushrooms. Season to taste with pepper and garlic powder.

Cover and simmer until alt vegetables are juicy and tender.

BROCCOLI CASSEROLE

2 LO oz. pkgs. frozen chopped broccoli 2 eggs beaten

I I + I

Sue Haney

onion chopped grated sharP Cheddar cheese melted margarine Cream of Mushroom soup

sma11

cup cup can * cup

mayonnaise

Herbed stuffing mix * pkg.

-brbccoli Combine eggs, soup, onion, as directed.

Cookof casserole dish. Layer bottom mayonnaise. Place broccoli in mix.

Repeat layers. Top with wilfr sauce, cheese and stuffing stuffing mix and pour melted margarin all aII. Bake at 350o for 30 minutes.

-1 25-

Melinda Eller

RED BEANS AND RICE CASSEROLE

Olive-oi1 cooking spray I large onion, chopped I garlic clove, chopped I small green bell pepper, diced 1 small red bell pepper, diced 2 Jalapeno peppers, seeded and chopped I (28 oz.l can crushed tomatoes I tbsp. balsamic vinegar 2 tsps. chili powder 1 (16 oz.l can red beans 2 cups cooked brown rice * "rrp diced scallions + cup grated sharp Cheddar cheese Spray skillet with cooking spray. Add onion and garlic; saute until onions are glossy. Add peppers. Stir in tomatoes, vinegar and chiti powder, bring to boi1. Reduce heat and simmer 10 to 12 minutes. Meantime, in a large casserole dish, mj-x beans Blend tomato mixture and bean and rice mixture. and rice.

Bake at 35Oo for 15 to 20 minutes r ot until heated through.

Sprinkle top of casserole with scallions and cheese. Return to oven until cheese is bubbly. Makes 4 to 6 servings.

QUICK BOSTON BAKED

BEANS

Peggy Troutman

2 strips bacon I medium onion, chopped * tbsp. prepared mustard 2 16 oz. cans pork and beans + cup catsup * cup Karo syrup or brown sugar Ui* Jtt together-and bake in casserole for 30 minutes at

350o.

Leetha Troxel Renwick

SOUTHERN CORN PT'DDING

The Nebraska-born Troxels moved to Kentucky in L927 and fe1I in love with the local cooking. This recipe is my motherrs version of corn pudding. She was Nancy EIIerrs daughter-inlaw. (Jf'E) An account of Nancy's tragic death can be found death are in GME on p. I and also the details of the fire and in the Harvey EIIer article in the November, 1990 j.ssue of THE ELLER CHRONICLES

on PP. 169-180.

I tsp. salt L/B tsp. pepper * tsp. sugar cracker crumbs and butter Beat eggs wel1. Combine with corn, melted butter and milk.

Stir wett. Add seasoning and sugar. Pour into well-buttered casserole; sprinkle with cracker crumbs; dot with butter. Bake 40 minutes in 350" oven. Serves 6.

3 eggs 2 cups canned corn 2 tbsp. melted butter 2 cups milk

-1 26-

Barbara Gravlin

SPINACH-RTCE CASSEROLE

h'as a Navy I picked this up when we lived in Hawaii when Ken meat, pifot there in 1970-72. Itrs great with any type of Dwight barbecue or vegetable entree. Great formal or informal' and Pat really liked this when they visited us in San Diego' 1 pkg. frozen sPinach (choPPed) 3 eggs I cup milk I tsp. onion juice or flakes I tsp. Worcestershire sauce 2 tsp. salt (or less) 3/4 Ib. Cheddar cheese, shredded 3 cuPs cooked rice + cup melted butter in milk, onion, cook and drain spinach. Beat eggs and stir Fold in spinach, cheese.

Add sa1t.

Worcestershire sauce and Bake dish. qt. baking greased 2 into rice and butter. Turn minutes.

35 in 350" oven for about Betty (Elizabeth) Cooper ZUCCHTNI (peeled un-peeled, spongy center or zucchini 3 cups shredded discarded ) I small onion, finelY choPPed I tsp. Italian seasoning 2 cups shredded t"lozzarelIa cheese 2 eggs, beaten salt and PePPer to taste combine all ingreaients. Place in shallow buttered casserole.

Bake at 325" for about 35 minutes.

ZUCCHINI QUICHE

16 oz. can tomato

E. Sidney (Sid) Vaughn, III sauce

2 cloves garlic I sma1l onion, choPPed I medium zucchini, choPPed black PePPer to taste basil L2 oz. cottage cheese or Ricotta 3 eggs, beaten I cup Mozzarella cheese, shredded 3/4 cup milk olive oil + cup red wine I 9" Pie crust, Prebaked clove in olive oil' saute zucchini, onion, and crushed garlic milk and blaCk pepper cheese, llozzatella, Beat eggs, add'cottage pie crust and cover placL in sauteed vegetables and set aside. for 50 minutes' oven in 375" bake with cheese and egg mixture; crushed garlic I sauce, place tomato is baking, while Quiche -ua=ir, -1 pepper in a black and wine, red tbsp. dried clove, with tomato slices Top Quiche sauce pan. Hiat over low heat. wine. red hearty a sauce ind serve with a green salad and -127-

PINE,APPLE SOT'FFLE

* stick butter or margarine 1 cup sugar 4 eggs I 15 oz. can crushed pineapple, draj.ned 5 slices of bread crustless bread, cubed cream butter and sugar. Add eggs and beat wer1. Add pineappre and bread cubes. Bake at 35oo for 5o minutes in gfeaseci - t{ quart casserole. Serve with ham or pork.

Violet Collins

SI{BET PCITAIIOES AND APRTCOIS

I_large can whole sweet potatoes, cut in halves 1* cups brown sugar L* tbsps. corn starch * tsp. salt l/8 tsp. cinnamon I tsp. grated orange peel 2 cups canned apricots, drained, reserve syrup 2 tbsps. oleo * cup pecan halves Arrange sweet potatoes, apricots, and pecans in greased 10x6x1$', baking dish. rn sauce pan combine brown suglr, cornstarcfr, sart, cinnamon, and orange peer. stir in r cuf of reserved apricot syrup. cook and stir over medium heat until boiling.

Boil 2 minutes. Pour over arrangement in baking dish and bale uncovered at 375" for 25 minutes.

HOT FRUIT COIIPCITE

Dried fruit (apricots, peaches, prunes, etc. ) * crrp raisins 2 cups water + cup lemon juice * "up brown sugar I tsp. cinnamon 4 tbsps. butter + cup soft bread crumbs * tsp. salt + cup sweet wine Put everything in casserore, cover, and bake 1* hours at 350! or untir fruit is tender. stir once or twice during baking, Serve hot.

SCALLOPED CABBAGE KAY BIACK This j-s another one of America Elizabeth El1er-Fisher's iecipes sent to us by Kay. Make enough white sauce to cover amount of cabbage you wish to prepare. Par-boir cabbage, crisp-tender. Drain werl. Butter casserole dish and put in cabbage. Pour white sauce over cabbage and sprinkre with cheese. Top wiLh Ritz cracker crumbs or any buttered crumbs. Bake at 35Oo until bubbly in middle. _1

28-

RECIPES FROM FOREIGN LANDS

ELLu

am Moael-Le

Clnea

I 957

Could everything be done trice Everything would be done better.

---An oLd Getman Ptovetb

ffi AN OLD

GERI'IAN

RECIPES FROIT! ELLERS IN FOREIGN LANDS FROU BELGIU!{

(LEIRENATE ELLER discovered the EFA through Lynn EIler whose nephew, Captain Michael Lynn EIler' was stationed near Fulda, Germany in 1990. Renate was curious about her ancestry and

interested in an ancestor, Bernhard EIIer, who emigrated to the USA around 1862. From this contact, a correspondence was initiated. She immediately became a member of the EFA. Renate is a teacher of Biology and Chemistry in the European Schoo1 located in Geel, Belgium. Her father, Pranz EIler, resides in Fulda, Germany. His ancestors originated in the Black Forest area of Germany. He believes their ancestors came from the region around Solda-Sulden in the South Tirol of ltaly.

Currently Renate is researching archives in Friburg. She has been in contact with Professor KIaus Napp-Zinn, Georg E1ler, and Dr. Rose E11er, aII members of our international family.

Renate EIIer

ONION TORTE

In former times this was a meal of the poor people. When they baked bread, they kept a bit of the bread dough and baked it with potatoes or onions in different versions.

Todayr wâ&#x201A;Ź like to eat it with a good glass of red wind or with potato soup, especially in October-November, when the new wine of the year can be proofed The following recipe is from my father's mother, Maria EIler Simon.

2 pkgs. of pizza dough Toppin g 3 lbs. onions 2 Ib. bacon 2 eggs I pkg. sour cream t pkg. heavy cream 4 tbsp. Caraway seeds 2 tsp. salt pepper Fry chopped onions until they are clear, fry bacon with the onions. Then add aII the other ingredients. Simmer for 15 minutes, put this topping on the dough. Bake 20 to 30 minutes in the oven until the dough is light brown. Serve warm with a salad. Guten Appetit! *Renate stated in her letter that she and her mother had a little in translating amounts of ingredients from their difficulty metric system to the American system of weights and measurements; she suggests caution and checking by taste or consistency.

(JFE) In the potato dumpling recipe, I question the one pound of flour to two or three potatoes. I suggest you add the flour a little at a time until the mixture is handleable and can be formed into bal1s.

Renate writes:

1

1

-131-

Renate Eller

PqfATO DUUPLTNGS 2

to 3 lbs. potatoes

2

eggs

I lb. flour

salt thick slices of white bread butter Boil potatoes with their skin, peel them and mash them. whire potatoes are boiling, cut bread into cubes and fry them ti11 gorden brown in a frying pan with butter. Mix the mashed potatoes with the remaining ingredien\ts. Shape into balrs putting 2-3 bread cubed inside the dumplLngs. put the dumplings into boiling water and let simmer for about 15 minutes. Water should not boil while simmering.

RED CABBAGE (Apfelrotkraut) Renate Eller t head red cabbage I onion 3 - 4 slices of bacon oil 2-3 apples I tbsp. vinegar 5 tbsps. red current jelly Fry onions in oi1 untir they are crear, then fry bacon with onions. Add the shredded red cabbage and the vinegar, arso the sliced appres and the red current jerly. simmer 3o-45

minutes covered.

SAITERBRATEN ( SOt

R

Renate Eller

ROAST BEEF )

2 - 3 lbs. top roast (top of the round) 2 onions I tsp. whole black peppercorns * tsp" salt L+ tbsp. cornstarch I* tbsps. flour 1 bottle of beer L/l of this amount (Ll3 bottle) water L/3 of this amount (t/3 bottle) vinegar I bay leaf Mlx beer, water and vinegar, put in bay Ieaf, onions (cut in harf), brack pepper and sart. Keep the meat in this marinade for 1 - 2 days. After 2 days, remove meat from marinader pat dry with paper towels, brown roast in oir. After the meat has been browned on all sides, add marinade and simmer I to l] hours until the meat is well-done. Thicken sauce with cornstarch and flour.

Strain gravy and pour over meat and serve. you can add 2-3 tbsps. sour cream to gravy.

-1 32-

FROIT! GERIIANY

The following recipes were sent to us by Professor Doctor Klaus Napp-Zinn from Germany. Gera1d wrote this brief biographical sketch to acquaint those of you who $7ere not privileged to meet Kraus on his previous two visits to the ELLER CONFERENCES.

A professor at the University of KoIn, KoIn, Germany, Klaus enjoys a worldwide reputation as a teacher and researcher in the botanical- sciences. He is a world authority on tlre structure of leaves and has lectured in many countries and in several different ranguages incruding German, English, Erench and Spanish.

Both the I9B9 and 1991 ELLER FAMILY CONFERENCES found KIaus in attendance and surrounded by U. S. Ellers who were fascinated by his slides and discussion of Elrers and EIler places in Germany.

His mother, born in 1899 in Offenbach, was Katherine Rosalie Augusta rrmgard EI1er. she married Anton Felix Napp-Zinn, Professor in KoIn, Mainz, and Frankfurt, in L922.

His mother is still living (19921.

A direct connection between Klaus's Etl-er ancestors and the mid-1700 Eller immigrants to the US has not been established but both probably Iived in the German Palatinate.

UARfON ELLIS of Atlanta, GA translated Klaus's recipes from German to English. (JFE) As Renate Eller from Belgium commented in her letter, converting grams into our ounces, pounds, and

other measurements is a rlttre tricky.

For your convenience, I am including an abbreviated conversion chart at this point.

If you know grams, multJ-ply by 0.035 to find ounces. ff you know kilograms, multiply by 2.2 to find pounds. ff you know liters, multiply by 2.L to find pints. ff you know liters, multiply by 1.06 to find quarts ALMOND BARS (ltandelschnitten) Uaria Boerckel you good results greetings" and warm "Wishing Maria Boerckel nee Heck.

Maria Boercker was the daughter-in-1aw of Katherina Erler, 1820-I901, and Valentin Boerckel, I800-1887. Maria was the mother of Fritz Boerckel, one of Klaus Napp-Zinn's motherrs second cousins, and Fritz was the best friend of, Klausrs father.

500 grams flour 4 eggs 500 grams sugar I tsp. vanilla extract 375 grams blanched almonds 1 tsp. lemon extract Beat eggs and sugar untit fluffy.

Add almonds and flour. Knead well. RoII out dough into strips two "hands" wide and let stand overnight on a wooden board, dusted with flour. Then cut I inch wide strips and placed on waxed cookie sheet, cut side down. Bake in not too hot oven.

-1 33-

BREBD PUDDING

(Ofenschlupfer)

Georgine Eller

Georgine EIler ( I865-19 421 , Grandmother of Klaus Napp-Zinn, Cologne, Germany. Georgj-ne Gutmann Eller was born in l"la j.nz , Germany, where she died seventy-seven years later.

She wrote to K1aus's mother and gave her this recipe (as well as NELSON COTELETTEN and the SCHWfNESCHNITZEL recipes) in the decade of 1920-1930.

Butter a casserole dish and layer old hard rolIs, French bread, or Swieback. Sprinkle with raisins and almond slivers. Whip 2 sticks butter with 2 oz. sugar and add 3 eggs, grated lemon peel, 2 cups milk (add more if needed) and I tbsp. flour. Mix weII and pour over bread mixture. Let stand for 2 hours. Bake in 325 oven for about 45 minutes. Serve with a vanilla sauce.

BIIITER COOKIES (Buttergebackenes)

250 grams butter 250 grams sugar 500 grams flour dash of ground cloves dash of ground cinnamon

r

egg

Knead the above into dough, ro11 out with wooden rolling Cut with cookie cutters. Baked on waxed cookie sheet.

pin.

(Gesundheitskuchen) could also be "GooD HEALTE CAKE! rl you translated as "GoD BLEss cAKElr! Highly recommended by the Grandmother Napp-Zinn of Klaus. Klaus states that his Grandmother Napp-Zinn and his Grandmother Eller $rere neighbors from I903 untiL 1942 when Grandmother EIler deceased.

200 grams butter 200 grams sugar 500 grams flour

l+ tsps. baking powder 2 tbsps. vanilla 4 eggs 1 cup milk Whip butter, add egg yolks and vanilla.

Beat for 15 minutes and then add flour, baking powder and milk. Beat egg whites and fold into batter. Bake in a bundt pan for I hour (350o).

Take from oven and sprinkle with sugar and "vanilla sugar.rl (JfE) Hot dogs, beer, sauerkraut, Munster cheese and crumb cake are everyday examples of German food which reached American tables a hundred years ago or earlier. "Delikatessen" is German for "delicate eating" and in these specialty stores are found some of the many kinds of sausage for which Germany is famous.

Caraway seed is a f avor-tl-e seasoning. Sweet and sour combinations are highly esteerned.

-1 34-

LINZER TORTE (Tart) 40 grams butter r egg 150 grams sugar

Mix above ingredients weII and add:

250 grams flour 3 to 4 tbsp. milk dash of ground cloves, cinnamon and baking powder RoII out and place into a shallow baking dish or spring form pan. Spread marmalade on top. Make a basket weave top crust (strips of dough) and place on top of marmalade. Bake until

golden brown.

NOTE: Lynn guestioned some of the proportions in the above translatlon and thought it might be helpful to include his LINZER TORTE recipe for comparison. See what you think!

I cup butter 1 cup sugar 1 tsp. grated lemon peel 2 eggs Ij cups sifted flour I cup unblanched almonds, ground * tsp. cinnamon, powdered * tsp. cloves, powdered I tbsp. cocoa + tsp. salt Raspberry jam or Apple butter Beat butter and sugar together until creamy. Add lemon peel.

Beat eggs in I at a time. Gradually add flour, almonds, spices, cocoa and sa1t. Beat until thoroughty blended and smooth.

If dough is soft, chi11 for t hour. RoII to *" thickness between sheets of waxed paper, then line a shallow casserole or pie place. Crimp edges around top. Fi11 to almost the top with raspberry jam, apple butterr or marmalade.

Ro1I out remaining dough, cut in strips and make a lattice over the jam. Trip ends and crimp into bottom crust. Bake in slow oven (300") for I hour. Serves 6 to 8. '

TEA CAKE (Teekuchen)

Klaus included this recipe j-n memory of his Aunt Bertha Eller 50 grams butter

I00 grams sugar I egg, beaten + liter mi-Ik )oo grams flour I tsp. baking powder Mix together aII ingredients and place in a greased lOaf pan.

Bake for 30 minutes or until golden brown. You can also mix into the ingredients, 2 finely chopped apples, for a more moist cake.

-135-

Frau Eller, Klausts mother

BRUSSELS SPROUTS AND CHESTNUTS

(Rosenkehl und Kastanien)

After Brussels sprouts are steamed in salted waterr Put them into a "stiIl vegetable sauce"* until serving time. Take 500 grams (I fb.) chestnuts and saute them in butter. Add the chestnuts to the drained sprouts to serve.

NOTE: You may substitute 2 apples, chopped, for the chestnuts.

Saute the chopped apples in butter and add a little milk and a bit of sugar. *t'still vegetable saucett = warm water or stock in which vegetable was prepared.

PORX

CUTLETS (Schweineschnitzel)

Place six lean pork cutlets, the size of the palm of your hand, into a casserole dish. Sprinkle with salt and a dash of ground nutmeg on each. Add grated cheese (Swiss?) and put about -2 tbsps. of heavy cream on each cutlet. Bake for * hour at 325".

Turn cutlets, add more grated cheese and additional heavy cream.

Return to oven and bake for another half hour. vEjAL CUTLETS "NELsoN" (Nelson Coteletten or schnitzel) 500 grams ground pork I hard roll soaked in water

I egg I medium onion, minced SaIt and pepper and dash of nutmeg.

Mix all ingredients well. 4 veal cutlets (size of palm of your hand) lightly salt each cutlet. Cover each cutlet with the pork mixture, turn over and place a "coating" of the mixture 6n the other size. Dip these cutlets in grated cheese on both sides and brown or saute in hot oil. P1ace in shallow casserole dish, add heavy cream and bake for 20 minutes, basting often.

(JTE) Klaus did not send in the next two recipes. I needed to fiII up the space.

SCETETIIEKNIESTUCK IIIT SAUERKRAUT T'ND KARTOFFELKLOSSE (Pigsr knuckleq, Sauerkraut, and Potato Dumplings) Put 3 lbs. pigs/ knuckles, 2 lbs. sauerkraut, and 6 cups water in kettle; coverl simmer for 3* hours t ot until meat is tender.

Add 2 tbsps. caraway seeds. Serve with Kartoffelklosse.

SPATZLE

(Sna1l Dumplings)

I tsp. salt 3 cups flour dash of ground nutmeg and PaPrika 4 eggs 3/4 cup water Mix all ingredients into soft dough. Roll out on floured board.

DroP in boiling salted water until done.

Cut into strips. melted butter. with and serve out Lift -1 35-

ALSO

FROITI GERITIANY

GER!{AN RECIPE FOR BEEF ROT'LADEN

Lorna E. Eller

Lorna is the wife of Lt. coroner Tom Er1er. They are currentry living at Camden Military Academy, Camden, South Carolina, where Tom is the Commandant. They were stationed in Germany for three years and while there Tom did much research on the German Ellers.

Some of his work can be seen in the ELLER CHRONICLES. Pound meat (round steak or your choice cut) into thin slices.

Sprinkle meat with salt, pepper, and paprika. Spread with mustard (r use a German mustard). Dice up bacon, dilr pickre and onion. Place on top of meat and rorl up. Tuck corners in and fasten with a toothpick. Brown in 1 tbsp. crisco. cover meat with hot water. Add bay reaf, onion, and beef bouillon cube. Simmer L* hours. Remove meat and make gravy. Serve with noodles or mashed potatoes.

Lorna Eller

SPECULAAS

Lorna sent us this Dutch cookie, translated, the name SPECUI,AAS means SPfCE COOKIES. Or in this case "Gingerbread Men" The

note at the bottom of the recipe transrates, "onry handmade cookie mo1ds." To add a IittIe novelty or "spice" to our cookbook we are incruding this recipe in the original Dutch language followed by the English translation.

Recept voxr het bereilden van SPECULAAS: 250 gram bloem * theelepel xout 100 gram boter 3 ootlepels melk of water L25 gram bruine suiker reepjes amandel 7 gram bakpoeder kruidnagel 15 grram kaneel nootmuskaat "Smakelijk eten!

How to mold and how to make the Dutch cookie, named "SPECULAAS." Recipes for adventurous cooks:

These portions refer to American measuring cups and spoons.

3 cups flour l+ cups butter cups brown sugar 4 + tsp. salt + tsp. baking powder or better { tsp.

1 tsp. c1oves 3 tsps. cinnamon I tsp. nutmeg milk as needed, about 6 tbsps. slivered almonds Knead alI

ingredients except almonds together until they make a baII. Sprinkle flour in the mold. press part of the dough in the figures. Cut extra dough away with a sharp knife.

Holding your right hand at the top of the board, slam it down.

-137-

The figure will fall out. Place the cookie on a buttered baking sheet. Add almonds to make eyes, nose, buttons, etc. Bake in a moderate oven L5-25 minutes until brown. You can also use a string to get excess dough off mold.

We wish you a good appetite!

Klompenmakerij "marken," (From) HoIland. ttLeveranciewr

hand gestoken koekplanken. van uitaliuitend (Translation: Only handmade cookie molds."

N=)@t The following recipes were submitted by Patricia Eller, L4L6 E. Kleindale, Tucson, AR, 857L9. Pat writes: . . .recipes were given to me by a love1y lady who died in L974 at the age of 88. I knew her as Sr. Ysabelr dr Episcopal Nun. Her maiden name $ras Potts, of Pottstown, PA. She married a German offj-cer and }ived in Bonn, Germany until the rise of Hitler when she returned to the USA and joined the order of THE TEACHERS oF THE CHILDREN OF GOD. Her married name was von Borcke. Her children, who had to stay in Europe, sold their home to the US Government for the US Ambassador's residence in Bonn. we stayed with her son and daughter-in-1aw near Bonn last year as lve did in L977 .

(Note: One of Sr. Ysabel's recipes is of Swiss origin and the other from the Netherlands. ) @ETTINGER CURISTTIAS COOKIES

1 cup butter foamy, add 2 whole eggs, I cup sugar, ] Ib. grated almonds, 3 cups flour. Knead together, ro11 out + to *" thick, cut into shapes and bake until brown.

Rf,EfNfSCEE SPEKTLATIUS (A1mond Biscuits) Cream ), tb. butter and L/3 cup sugar. Mix I egg, a pinch each of kardamon, cloves, cinnamon, and 2 tbsps. unblanched, grrated almonds. Add 2 cups weII sifted flour. Set batter in a cool place for several hours. RoII out dough (or on waxed paper).

Brush with milk. Bake in hot oven until golden yellow, crisp.

The cut out cookies may be left overnight, baked the following day, slowly until brown.

Cream

AI.}IOND COOKIES

This recipe is 100 years old and is from THE NETHERLANDS. 3 cups flour * ".rp butter * c,rp lard * tsp. cinnamon * cup white sugar * tsp. nutmeg * tsp. baking soda * cup brown sugar 2 eggs + cup btanched almond Cream shortening and sugars. Add eggs, mix weIl. Sift together flour, soda and spices. Add to first mixture. Blend we}1.

Add nuts. Roll dough into a thick loaf. Wrap with wax paper.

ChilI overnight. With a sharp knife, slice L/8" thick slices.

Bake on ungreased baking sheet in hot oven (400') 5 - 10 minutes.

Makes 5*8 dozen. ff desired, add chocolate instead of almonds.

-1 38-

LECKERI (Swiss)

+ cup sugar + cup each chopped candied orange and lemon peels + cup honey 2* cups sifted flour few grains salt I tsp. soda I* tsps. each cloves, nutmeg I tbsp. cinnamon 2 tbsps. orange juice grated rind of * lemon 1 cup unblanched almonds, sliced thin Heat sugar and honey to boiling, remove from fire. Add candled peels and sifted dry ingredients, Iemon peel, nuts, and orange juice. Knead until wel-I blended. RoIl to *" thickness, using as little flour as necessary. Lift carefully onto greased wax paper or cookie sheet. Bake in 325" oven about 25 minutes.

Turn onto rack and remove paper at once. Turn right side up and spread with the following gLaze.

GLAZE z * cup sugar and + cup water cooked until mixture spins a thread. Spread on cooked cookie layer. Cool. Cut into small diamond shaped wafers, about 5 dozen. Store air tight at least one week before using. WiII keep well.

SIUPLE

IIIARZTPAN

Soak almonds overnight in cold water.

Next day remove skins, do not dry almonds. Put them three times through the nut grinder. Mix with powdered sugar, about as much sugar in weight as you have almonds. ff the nut grinder is difficult to turn, add powdered sugar and put powdered sugar through after the almonds are through. Mix with powdered sugar, almond extract in small amount of water until the mass attains an almost white color. Add extract to taste.

ANISE

COOKTES

Beat 4 egg whites until stiff enough to cut with a knife. Add the yolks slow1y; beating constantly with and egg beater. Little by little, stiIl beating constantly, add + cup of sugar to egg whites that has been added 1 tbsp. milk slowly. AIso 2 cups sifted flour. With a teaspoon place walnut size pieces on a buttered and flour dredged cookie sheet, about 2 inches apart.

Put in a warm spot until a thick skin has formed. Bake in a moderate oven until light yellow, so that they look like vanilla wafers. Golden ye1low underneath and white yellow on top.

VANfLLA SUGAR (This cooking tip is from AUSTRTA) Tuck a whole vanilta bean or two in a can of sugar reserved for baking and desserts. Sugar will carry delicate scent of true vanilla.

-1 39-

t.T

GREAT-GRANDIIOTHER

PCIms' GTNGnn sNAPs

1 Ib. butter 2 Ibs. flour 3 tbsps. ginger * tsp. nutmeg * tsp. cloves * pt. molasses I tsp. soda L* Ibs. brown sugar without lumps * cup milk Cut better into small bits, then add sugar and molasses. Mix flour with spices. Mix we1l. Add butter and sugar and molasses to this. Dissolve scant tsp. soda in milk and add to mixture.

Work all well with the hands. Let stand overnight. RoII out very thin, cut into shape desired and bake in a moderate oven. half the guantity makes a great many cookies. e&a FROU SITITZERLAND

The following twi, recipes are from Julie Ann Lammel, Haus Huber,

73L7, VALENS, Switzerland. Julia is the daughter of Glenda Eller Lammel, who is the oldest of four daughters of Joy Foster Eller and Don EIIer, who is our co-editor Lynn's deceased brother.

ROSTI

1Kg. (2.2 Ibs.) potatoes (no new potatoes) butter (margarine may be substituted) milk salt and pepper Rosti itself is a very simple meal. (Similar to hashbrowns, but much, much better! ) The key to a good pan of rosti lies in the preparation.

BoiI the unpeeled potatoes at least one day in advance. When ready to fry the cooked potatoes, peel and grate them. (Use a grater with fairly large ho1es. ) Heat the butter in the skillet; do not be skimpy with the butter, use approximately 3 tbsps. Add the grated potatoes, they should be pressed together in the frying pan. Using a spatula, press the potatoes into a round loaf. Sprinkle with salt and milk and cover securely. Do not stir the potatoes once the round loaf has been formed. Reduce heat as soon as the potatoes begin to sizzJ-e and fry slowly for approximately 30 minutes. A brown crust should form. Cover the pan with a platter and flip the rosti onto it.

-1 40*

Variations: Rosti with bacon: finery chop rean bacon and saute in butter.

Add to potatoes before putting them into the frying pan.

Rosti with onions: potatoes.

cut onions into strips and fry with the

Rosti with cheese: Add thinly top of the round potato loaf.

You may also combine any of

suits your taste buds.

CIIEESE FONDT'E FOR

FI\rE

sliced

rich

tasting

cheese to

the above for the taste that best

PERSONS

I Kilo Cheese (Z.Z Ibs. ) 500 grams Gruyere/500 grams Emmenthaler, shredded or sliced very, very thin L 2/3 cup wine, dry, white wine (cheap) 1 garlic clove L* shot glasses Kirschwasser L+ tsps. cornstarch pinch of pepper, freshly ground pinch of nutmeg I - 2 loaves of French bread, bread shourd be a rittle dried out and shourd have a good crust. cut so that as many pi-eces as possibre have crust to stick your fork into. rf you lose your bread in the fonduer you buy the next bottle of wine. (But you had ,,fondueiirg', itDonrt groan over that purrr your co-editor, JFi, just can't resist the temptation now and then.) cut garlic in harf and rub (smash) over inner surface of clay fondue pot (Caquelon). Pour wine into fondue pot and wait until beqil,s to _boi1 lightry.

Add cheese gradulrly, stirring in i!figure I's and keeping right at boiling tLmperat".b. (rf, irten cooking, the fondue gets too cool, iL witr separate and form clumpy cheese and soupy wine.) After all the chlese has melted, mix the Kirsch and cornstarch together and add to cheese mixture.

Lastry, add the pepper and nutmeg to taste. (rf fondue does not thicken after t0 minutes, add a tad bit more cornstarch, always mixing it with the Kirsch first. ) Remove the caguelon from the stove top and place over an alcohol or sterno burner on the table (cheese shourd continue to cook on low heat).

C*

l-r---z-f,

The "swiss Browns" provide the rich mirk which make Emmenthaler and Neuchatle cheese and the excellent Swiss milk chocolate which is world renowned. some dishes, such as fondue, cheese charlotte and cheese soup, are typicalry swiss; however, the typical cuisine of swj-tzerrand has long been influenced by France, Germany, and rta1y. salads and raw vegetables are daily fare, along with native trout. Kirsch, cherry brandy, is often used in Swiss cookery

-141-

E.ROU

THE SOT,TIIWEST WITH

A

TOUCH OF OLD IIEXICO

of Spokane, WA, formerly of Chimayo, Mexico has sent us the following five Mexican recipes.

UARY IIARTINEZ ELLER,

New

BAKED CEILT RELLENOS

Remove seeds. Stuff chilies with cheese or meat. Place in greased casserole (butter, margarine, or Pam). Pour batter over stuffed chilies and bake in a 325" oven until batter is done and lightly browned on top.

Serve at once.

L2 large chilies I small onion, chopped about 1 Ib. cheese, grated, cubedr or strips or ground, cooked, welI-seasoned meat.

Batter: 4 eggs, separated 314 tsps. baking powder 4 tbsps. flour * tsp. salt Beat in yolks, baking powder, Beat egg whites until stiff. flour. salt and

Roast and peel long green chilies.

SALSA

2 small cans tomato sauce 1 medium onion, chopped 2 medium tomatoes, dices 2 Jalapenos, diced I tsp. dried chili Peguin, crumbled generous amounts of salt and ground black pepper Let set about one hour. Serve with chips, over chili Rellenos, eggs, etc.

PlOSOLE

Mary writes: Poso1e is a corn dish and a New Mexico recipe (poisibly Indian, too). It is found ready to cook, dry or fiozen, at any grocery store in New Mexico. But before all this convenience, I am sure some people stilt do it, it was it was cooked made of white corn, powdered lime, and water; washed until and Drained from kernels. until the hulls loosened with meat, no\d, we do like the hulls vrere removed, then cooked cooked fuIly when you not but or etc. I am not sure if I told usedl be can hominy popcorn.

Canned it should open up like that find will POSOLET however, if you have ever tasted You quite a difference. there is -1 42-

Cook posole (hominy white corn cooked in lime water until hull loosens) until the kernels begin to burst; pour off water at least twice while cooking. Add lean pork, chili pods, stems and seeds removed. When nearly done add salt. Cook about 4 to 5 hours.

2 6 4 I

cups posole cups water

dried chili pods (long N. Mexican type chiti) Ib. pork roast (or ribs) cubed

Pour off water the first

hour on1y.

NATILLA (Pudding)

1 qt. milk 4 tbsp. flour 2 eggs * tsp. nutmeg * cup sugar * tsp. cinnamon Spoon into hot Heat the milk. Beat egg whites until stiff. egg whites are When over. not boil milk does milk, careful bowl. Mix place in a serving milk and from off cooked, skim flour, sugar, and beaten egg yo1ks, add to hot milk. Cook for 15 minutes. Pour lnto egg whites and sprinkle top with cinnamon and nutmeq.

LEI{ON LOAF

1 pkg. lemon cake mix I pkg. lemon pudding, instant I cup water 4 eggs 2 tbsps. poppy seeds * cup oil Mix welI. Bake in 2 loaf Pans at 350o for 45 minutes. Let sit 5 minutes. CooI on rack and drizzle with gJ-aze.

2+ cups XXXX sugar, j cup fresh LEUON GLAZE: Mix until smooth: juice, Yie1d - I cup vanilla. and 2 tsPs. Iemon

C_-z-- ---2

The many varieties of fresh fruit of choice.

-1 43-

was typically

the dessert

INTERNATIONAL FLAVORS

Pat El1er, who so generousry shared sr. ysabel's recipes from Germany, switzerland, and Horrand, has also contributed the following recipes to add variety and fravor to satisfy the wonderlust of our taste-buds.

SOUR CREAU ENCETLADAS

2 cans cream of chicken soup 1 pt. sour cream L 4 oz. can of green chilies, (drained, rinsed, chopped) I can whole kernel corn combine the above in saucepan, heat through, but do not boiI. Have ready large rectangurar cake pan or roasting pan. rn order to assembre tortillas you will need a smarl frying pan with hot oil (Canola or Corn). Take each of one dozen corn tortillas, pass it through the oil just long enough to soften. prace each tortirra in the pdDr fitt with sour cream mixture, and ro11, pracing seam side down. spread rest of mixture over top, and over that 3 or 4 sliced green onions and about I cup of shredded Cheddar cheese. Best refrigerated at least t hour before baking at 325" for 30 minutes.

T{EXICAN SPOON BREAT)

I can cream corn 314 cup milk 2 eggs, slightly beaten Ll3 cup shortening (Bacon grease is best but margarine will do) + tsp. soda 1 tsp. salt 1 cup corn meal Combine the batter just until smooth. Pour one-half into oblong pan. cover with strips of green chilies from 4 oz. can rinsed and seeded. cover the chilies with shredded cheese, about r cup. Then pour the remaining batter over and bake at 4ooo for 45 minutes. (rf using white cornmeal, r use Monterey Jack cheese, if using yellow, I use Leghorn or Cheddar. ) CREOLE DAUBE

6 garlic cloves + cup water 2 cups whole tomatoes I cup tomato sauce 1 tbsp. salt l/3 cup sugar olive oi1 I cup chopped onions 1 cup tomato paste I tsp. ground black pepper 3 lbs. boneless chuck roast L2 oz. spaghetti -1 44-

place garlic in blender with water. Blend until thoroughly pulveriZed. Add onions and tomatoes and blend. Add tomato and salt. Pour into a pan large enough paste and sauce, pepper -ering to a boil and reduce heat to a simmerto hold the roast.

Add roast. Cover. Simmer 3+ hours, stirring every half houS Add to keep roast from scorching on bottom. Remove roast. Boil sugar to sauce in pan and simmer another half hour. add enough spighetti in salted water until tender. Drain and on spaghetti oiive oil to keep it from being sticky. Arrangegravy. serves with a plate, top wittr slices of roast, then top 4 to 6.

RED CABBAGE

pour * cup Canola oi1 into large pan. Saute I medium onion Then finely chopped and 2 thinly sliced green cooking apples. cabbage aII fry - ensure add t head chopped red cabbage.

-t=p. Stir seeds, j tsp. salt, caraway Add oi1. with coated is * pepper to taste. Then add | "rp brown sugar well packed and i iirp cider vinegar (or wine). Steam about 20 minutes.

EIGIIT DAY SLAI{ 1 large head of cabbage I large onion bell pepper, red or green Chop together all three of above ingredients'

I cup vinegar, 1 tbsp.. celery segd Bring to boil I cup sugar, it boils add I t5sp. salt, 1 tbsp. prepared mustard. Aftervegetables and Toss over one cup oil and bring- to boil. refrigerate. WiII keep up to 8 days.

RATATOUILLE

A LA NTCOISE

* cup olive oil 3 medium onions, coarselY choPPed 3 medium green peppers, cut in l" pieces 2 medium eggprants, cut into chunks without peeling 3 medium zuclfrini, cut into chunks without peeling 2 garlic cloves, finelY minced 1 6an (I 1b.) ttalian peeled plum tomatoes with juice i+- t=p=. whole coriander, coarsely ground with mortar pestle

and

salt and PePPer to taste small handful choPPed ParsIeY basil small handful frelh Uaiil, choppedr or I tsp. dried onions Saute oven. or Dutch casserole Pour oil into flame-proof e99Plant, peppers, Add transparent. in hot oil until Just Lower heat to to coat with oil. zucchini and garlic-, -cook 40stir juices, stirring own their in minutes simmer, over, and salt juice, coriander, with occasionally. Add tomatoes minutes, for 20 gently, uncovered pepper; mii well. BoiI in parsley and stiiring often to reduce eicess- liquid. Blendchilled but not slightly serve basil. Refrigerate overnight. ice co1d.

-1 45-

CHICKEN

I{ITE

LEMON

I medium chicken, cut up 4 garlic cloves, minced 1 cup chicken broth 2 tsps. oil I cup lemon juice I onj.on, chopped I jigger brandy Brown chicken in oil until golden brown. Remove. In same oil saute chopped onion until soft; then add garlic and saute until soft. Add lemon juice, chicken broth and brandy and cook over low heat until bubbling. Return chicken to panr cover and cook over low heat until tender, about 40 minutes.

Phyllis and Vernard Eller (JFE) Here's another good recipe that arrived too late to be placed in proper sequence, but one that certainly should not INDONESIAN FRTED RTCE

be overlooked.

PhyJ-lis writes: Our son-in-law was born in fndonesia. Although he actually Iived there only a few years his family has continued to make some recipes gathered at that time. This is one he shared with us. It is an economical main dish and certainly fits the modern life style, especially if chicken is substituted for the porkr or part of the pork. Seasonings can be adjusted or omitted according to taste. A wok is the ideal pan for making this, but a large frying pan does almost as well.

4-6 cups cooked rice 2-3 pork chops cut in small pieces l-2 large onions (or eguivalent in grreen onions) I small carrot cut fine mushrooms, up to * Ib. green pepper, green peas, broccoli as desired 2-3 eggs (or eguivalent) Scramble eggs and set aside.

Mix in a bowl and set aside: l-2 tbsps. soy sauce $-l tsp. coriander

$-l tbsp. brown sugar *-1 tsp. cumin *-t tsp. black pepper + tsp. turmeric *-l tsp. paprika * tsp. powdered garlic a little red pepper Add a small amount of oil to pan. Add cut-up pork, cook until nearly done. Add onions, mushrooms and rest of vegetables, continuing to stir so that vegetables cook but do not brown.

Add rice and sauce. Stir gently until hot. FoId in scrambled eggs. Serve with additional soy sauce, if desired.

-1 46-

Wl"

T,e"

MINI COOKBOOK

/4

3E a-9

4,e Cn[, * ltc\ ,l/

DEDICATION

TO GERAI,D

JUANITA'S RecIpEs AND RAUBLINGS

A cooK,s IOUR

or

THROUGH

uY

woRLD

IrELcot[E To uAw-trtAw's BActrpoRcH!

Thatrs where you would eat if you were to visit us in our 1og cabin on Barkerrs Creek in the Great Smoky Mountains of Western North Carolina on a balmy spring day, a hot summerts day or a warm colorful fall day. fn the wintertime you would find yourself in front of a fire in a Vermont Cast fron stove with homemade apple juice and spices bubbling in a pot on top.

The fragrance of the spices would tell you it might be Hallowe'en or Thanksgiving t ot even inspire you to start humming Christmas Carols. Whateverr w€ like company and I like to cook. So, yota1l come t ydt hear!

After several months of alphabetizing, categorizing, itemi.zLng, and agonizing, I have finally committed to the mysterious memory of this word processor all of the some two hundred and fifty recipes that have been submitted for publication in THE ELLER FAIvIILY COOKBOOK. Upon reflection, f note that there are some categories that are replete while other are woefully incomplete.

So, in order to rectify this imbalance, Lynn and I have decided to append mini-sections of recipes of our own preference, along with historical highlights, menu suggestions, cooking tips, and, in my case at least, giving myself a chance to verbalize some of my thoughts and impressions as f work at this keyboard.

As f went through the recipes, some of which f had tried before, some new, but aIl tantalizing, I was tempted and frequently yielded to that temptation. Many times during this process, I would stop typing, run the recipe off and go to the kitchen and "stir-up" the new concoction. And in aII casesr my taste tester Gerald was complimentary and never once suggested we discard a recipe. For several reasons, time limitation being the most pressingr w€ were unable to kitchen-test all recipes, but hope to do so in the future. A1as, however, as Burtin Hi1lis once wrote in BETTER HOMES AND GARDENS IUAGAZINE, "No woman ever Iives long enough to try all the recipes she cuts out of newspapers." That is destined to be my fate with regard to all the recipes in this cookbook. We should have started it many years ago.

Although Lynn and I have not had the time to kitchen-test all of these recj-pesr w€ really don't feel the need to do so since they r^rere all sent in from good Eller cooks who have themselves tested each recipe on several occasions.

Do you ever accidentally come across a recipe and think, "This used to be one of our favorites. Wonder why r havenrt used it lately."

That is what r am experiencing as I go through what I now see as a continuing, dynamic, ever growing collection, not only of various cookbooks, (I'm a pushover in the bookstore), _1 49_

but of reci.pes from friends, cut out of magazines, newspapers, some yellow with age and hardly readable, others shiny in their new plastic coats that are so washable if something is spilt, OH! perish the thought, during cooking. As Jerri, our oldest daughter, once observed, "Goi-ng through old recipes is like going back in history." Wonder if Lynn thought of that when he suggested the ELLER FAII{ILY COOKBOOK? f feel a little apologetic about my contribution to this effort toward what is a FAMILY PROJECT; a family that is so dj-verse and eclecti-c in backgrounds and interests. Most of my reci-pes and comments are definitely Southern Appalachian Mountains, but what could you expect from a Yankee girl who married a proud mountaineer some fifty years ago and has spent the major portion of those fifty years right here in the heart of beautiful Southern Appalachia. I make no apology for sounding like the putting the final r'grr natives when I ta1k, I even have trouble rm on things like puddint ( even when r typin' ) . And a rrurr definitely belongs j.n morning, you know "good maunj-n'." Although I'm seldom caught saying "fiddle-dee-deer" r do speak in the diminutive like litt1e heartr" and r soften the rrsrr in "isntt" to"Bless rrinrtr!your and it sounds so soothing. Hey, that apology turned out different from what f expected. It sounds more like a commercial than an apology. (f'II sneak in one more comment than I'1I get back to the busj-ness at hand.) If you've ever seen the mountains of western North Carolina ln any season, yout11 know why T sing their praises. ff youtve ever met the people native of this area, yourll know a "right good people."

Rather than the hodge-podge I usually find when I start looking through my collection of favorite recipes, r think I sha1l loosely categorize these in the same fashion as the body of this book. Expect some deviations from the straight adherence to form and system, but if you have gotten this far in this bookr you already know to expect asides, parenthetical thoughts, and even flights over the raj-nbow into never-never land.

APPETIZERS CHEESE BISCUITS OR STRAI{S

ReaI rich:

I tb. Sharp New York State Cheddar cheese 1 Ib. butter I lb. flour (4 cups) dash salt and hot pepper Not so rich: Substitute 3/4 cup margarine for the one cup of butter.

Cream all ingredients together thoroughly. RoII out +" thick and cut into biscuits or straws. This can also be put through a cookie press and made into different shapes. Bake in 400o oven until delicately brown, about 10 minutes.

-1 50-

CHEESE PENNIES

1 + I *

stick margarine 1b. grated sharp cheese cup flour pkq. onion soup mix Let margarS-ne and cheese soften to room temperature. Cream together, add flour and soup mix. Work until smooth, then divide dough into four pieces. Make each piece into a ro11 about the size of a roll of pennies. wrap each ro11 in foil or waxed paper and place in the refrigerator or freezer to chill so that it can be sliced easily. Slice and bake in 4000 oven for 10 minutes. Watch carefully, these burn easily.

QUICK HOT

SNACKS

Generously spread mayonnaise on Pepperidge F'arm Rye squares, cover with grated Parmesan cheese, place under broiler and heat

bubbly and lightly brown. This takes a very short time so watch carefully. Serve hot.

LIB|S CRACKER SNACKS (Who's Lib? No Eller, but a good cook and a dear friend. ) 1 envelop Hidden VaIIey Ranch Salad Dressing mix + tsp. lemon pepper + tsp. dried di1l weed LIB tsp. garlic powder 2 5 oz. boxes oyster crackers 1 cup oil Mix first four ingredients. Add crackers. Pour oil over crackers. Put in sealed plastic bag (zip lock) for two hours.

Shake occasionally. Keeps well in air tight jar.

I find this is egually good or better when you use cheese tidbits or Pepperidge Farm Cheddar Cheese Crackers, the ones shaped Iike little fish. until

PARTY CTIEESE BALL

2 B oz. pkgs. cream cheese I B oz. pkg. Cheddar cheese (shredded) I tbsp. pimento chopped I tbsp. green pepper chopPed 1 tbsp. onion chopped 1 tsp. Iemon juice 2 tsps. Worcestershire sauce dash red pepper dash salt pecans, chopped Mix all ingredients except pecans. Shape into a ball or a log and ro11 in chopped pecans. Wrap in plastic wrap and chill until ready to serve.

-151-

SPTNACH BREAD

I'1I bet you think this recipe is in the wrong p1ace. Actually it is such a versatile concoction it would be at home here in appetizers, in breadsr ot in vegetables. Try it, you'11 like it!

MeIt I stick margarine in 5x9r' Ioaf pan.

Mix together: 4 beaten eggs I 6 oz. carton cottage cheese + small onion chopped 1 pkg. frozen spinach that has been thawed I pkg. Jiffy corn muffin mix Pour melted margarine over mixture and mix weII. Bake in 350o oven approximately 45 minutes. Donrt overcook, this bread should

be sfightfy moist. Serve either hot or cold. When this is used ai a bread or vegetable, cut in slices. When using as hors dtoeuvres, bake in 9xI3" pan so that the bread can be cut in uniform 1 inch sguares. It's easy to arrange these attractively on a serving traY. BEVERAGES: TEA

Lynn will laugh when he reads this. The first time he came to Barkerrs Cieek and I cooked lunch for him, I served the sorriest tea you can imagine. We ended up pouring it down the drain and drinking water with our lunch.

These are good "tea tips" which I should have followed but didn't. t.

Never brew tea i-n a metal utensil.

2. Never boil tea.

3. Always have the water boiling when you pour it over bags. the loose tea or tea t'steep" or ttbrew" covered from three 4. Allow the tea to to five minutes.

5. To quote the very English Julie Andrews, t'Alvays the water to the tea. Never the tea to the waLer." The best way to brew. Brew coffee the way the experts COFFEE: do using the filter or drip method. t. when possible, grind the beans immediately before brewing. This gourmet suggestions doesn't, in my opinion, do as much for the taste of the coffee as it does for the delectable aroma in the kitchen2. Use fresh, cold water.

-1 52-

equiPment is clean. OiI build-up can ruin the flavor.

Ivleasure the correct amount of coffee. A good rule of thumb: I rounded tbsP. of ground coffee per 6 ozs. of water. obviously 5. Never boil coffee. (This coffee expert has pl4ck pot never been camping and boiled coffee in a over an open flre. Talk about taste and aroma. Next to the smell of bacon frying and coffee boiling, nectar and ambrosia run a distant second. ) 6. Serve freshly brewed coffee immediatefy. To keep coffee warm, transfer to a table Thermos; do not leave coffee on a hot plate or warmer. fn my zeal for kitchen gadgetry, I encouraged Gera1d to purchase a coffee maker that filters the coffee directly into a Thermos.

This is great for serving coffee on Maw-Mawrs Backporch, or any place else for that matter.

One final coffee suggestion: Any leftover coffee should be put in the refrigerator and reheated by the cup-full in the microwave oven. This tip was especially relevant back when coffee prices shot up and we didn't dare pour any down the drainI hear higher prices are again in the works. . .so what else is new?

3.

4.

Make sure aIl

BREADS

ELSIE'S BUTTtrRUTLK BISCUITS

Elsie is the friend who had lunch at the White House and who gave me the recipe for WILD RICE CASSEROLE found in the body of this book. Elsie was also a good cook. These biscuits are delicious in addition to which they freeze well4 cups flour I tsp. salt I tsp. soda 8 tsps. baking Powder 213 cup Crisco 2 cups buttermilk Mix dry ingredlenLs, cut in Crisco, stir in buttermilk. RoII out on floured board. Cut with biscuit cutter. Bake at 450o for 7 Lo I minutes. CooI and freeze. When ready to eat, bake another 7 to 8 minutes until golden brown. You can, of course, cook them the entire 15 minutes and eat at onceGranny Eller, Gerald's mother, made the best biscuits I have ever eaten. part of her success may have been the wood stove in which she baked the biscuits r ot it may have been this little cooking tip that f have never seen in any cookbook or heard in ant cooking class I have ever attended. She mixed her dry ingredients, then dumped about one-third of them on her dough -1 53-

board. She then cut in the shortening and added the fulI amount of liguid to the remaining ingredients in her mixing bowl.

This produced a sticky, sort of hard to handle dough. She emptied this gooey mixture onto the dry ingredients on the doughboard and proceeded to work the flour into the dough j-n a kneading motion until it was all j-ncorporated into one handleable ball of dough which she then rolled out and cut into biscuits. There is something about this method which results in a flakier, lighter textured biscuit than is otherwise

obtained.

Another flaky biscuit tip: Have the solid shortening chilled so that it will retain its tiny, little individual particles in the dough and when melted in the process of cooking will have a flaking effect on the biscuj-ts.

Final flaky biscuit tip: This is especlally good when using canned biscuits; however, it's universal. I'm sure you have melted butter and brushed the top of your biscuits either before or after baking, try pouring a little melted or liquid shortening in the bottom of your pan and simply laying the unbaked biscuit in the shortening and then turning it over and coveringr the other side with the shortenJ-ng. Bake as usual.

CORNBREAD: Corn bread cooking tip from one who doesn't make good corn bread. Put a little dab of grease (solid or liquid) in the bottom of muffln tin, bread stick pdDr or whatever utensil you are planning to use. A heavy iron pan is recommended.

Place this in a hot oven while you are preparing your batter.

When it is sizzling hot, pour j-n batter and return to oven to finish cooking. This insures a good crust on all sides of the corn bread.

I am not fond of corn bread, hence, I do not make good corn bread. However, Gerald is extremely fond of corn bread and JIFFY CORN MtFFfN UIX (a mere 29q a box) has come to my rescue on many occasions. For any recipe calling for corn bread, I get out my trusty JIFFY CORN MUFFfN MfX and am aII set. I use it for regular corn bread, muffins, pancakes, topping on Mexican dishes, and this is the best of aI1--here, if we had sound, should be a drum rolI--FRIED SQUASII. Coat rounds of yeIlow crook-neck sguash by turning them on both sides in Lhe dry JIFPY CORN MUFF'IN MIX, then saute them in about |" vegetable oil until golden brown. These have to be done individually and watched carefully, so don't try it for a crowd, but it is a special treat for a small group. My friend Marthalou who gave me this tip said people would kill for this recipe. Itrs good all right.

CORNI{EAL PANCAKES

You may have noted my saying I use JIFFY CORN MUFFIN MIX for pancakes. I was introduced to these late in my culinary life and found them a special treat. They are good with your tried and true maple syrup, but two or three spoonfuls of warm sweet -1 54-

raspberries 1ad1ed over the hot buttered corn pancakes defy description. These are served at the Mabry MiIIs restaurant on the Blue Ridge Parkway about an hour's drive below Roanoke, Virginia. You may have to stand in line awaiting your turn to be seated in the screened in porch overlooking the river leading down to the water wheel where the corn is ground, but once you smell the aroma emanating f rom the kitchen, th'ere t s no way you can make yourself drop out of line, even though the wait could be over an hour's duration.

JALAPENO CORNBREAD

* 1b. sausage or bacon, diced * cup flour 3 tsps. baking powder 2 tsps. sugar 3/4 tsp. salt 1+ cups cornmeal I egg, beaten 3 tbsps. melted butter 3/4 cup buttermilk + cup canned Mexican-style corn, drained + cup canned green chilies, drained and diced Fry sausage or bacon until crisp; drain; save drippings. Mix next four ingredients. Stir in cornmeal, combine e99, butter, and buttermilk combine with dry ingredients. Add corn, chilies, sausage or bacon. Mix until just blended. Heat drippings in 10-inch iron skillet until srzzling, spoon batter into hot skiIIet. Bake at 400o for 20 to 25 minutes.

SPOON BREAD

I found another

SPOON BREAD

recipe that doesn't look quite

as

complicated as the one included in the body of this cookbook.

Maybe this one will be easier for Bryon to make.

I cup cornmeal 2 cups cold water 2 tsps. salt 1 cup milk 2 or 3 eggs 2 tbsps. fat Mix meal, water, and salt. BoiI 5 minutes stirring. .Add milk, weII beaten eggs, and fat. Mix weII. Pour into we}l greased hot pan or baking dish. Bake 50 minutes at 375o. Serve from container.

DISSOLVING YEAST

dissolving yeast, measure + cup warm, not hot, water in a container and gently agitate the container as you sprinkle the dry yeast over the top of the water. This gentle motion of the water caused the yeast to dissolve and there is no spoon for some of the yeast to cling to.

When

-1 55-

WEOLE ITHEAT PTTA BREAD

These are easy and fun to make. without any effort on your part.

5-6 cups whole wheat flour I envelop active dry yeast

The bread makes its own pocket

2 tsps. salt 2 cups very warm water. stir 2_ cups frour, yeast, and salt in a large bowl. Add water graduarry, beat untir smooth.

Add more flour and beat again. continue to stir in enough frour to make a soft dough. Beat welr. Turn out onto a floured board kneed untir smooth.

Let rise, covered, in greased bowr untirand double its burk (about an hour). punch down, let rest 30 minutes, .orr.."d a damp towel. Divide .th: dough. into_ t2 eluar parts andwith shape into balrs. Roll each ball into a 5 or 6 inch circle. prace cooki.e sheet in oven and heat to 450o. place ci_rcle of dough on HoT cookie sheet, bake until puffed and bottoms are brown, about 5 minutes. To filr, cut strip otr top-and purr pocket open.

NELL'S RATSED CHEESB

CRUSTS

this. recipe in after breads and before desserts J'* putting . because it te-chnically could be ei_ther depending what you use for' the firling.

Firled with a good -chicke-n on salad, this wourd provide the bread and meat for a tasty lunch. or filled -gooa with a spicy apple firling, this would *.i." i dessert.

You can have it both ways.

Mix together and al}ow to cool. L/3 cup hot water, 6 tbsps. sugar, and + tsp. salt. Dissolve one pkg. yeast i;J ."p-rl.* water- stir into first mixture. Add one slightly beaten egg.

Adg r{ cups frour, stir until smooth. Add cheese r+ cups frour. Knead until smooth.l/i'"ij'grated 3"9Let rise to double bulk. Punch down. Knead. Rorr out fit into pie prates.

Makes three 9" pie shelrs. Bake untir and gorden brown. Firl with your favorite salad or pie fi1ling.

DESSERTS

Arthough r am convinced that the main body of this cookbook contains enough dessert recipes to assuagfe any sweet tooth, r ran across a few r couldnrt-resist to try and possibly add a pound or two.giving- you tn" opportunity T'N-CHOCOLATE UAGIC FUDGE

As a little fellow, steve was alrergic to chocorate, so r came up with this substitute.

Use your favorite MAGrc FUDGE recipe. charlotte Marshall,s in the- candy section of this cookbook'is a good one. substitute one-half the amount of brown sugar for one-haIf the white sugar. substitute either butterscotch -uits or peanut butter for the chocorate bits. use whole-sarted peanuts instead ofbits pecans.

Fo1low directions as given in the origiial recj-pe -1 56-

BUTTERSCCITCH TOASTED OATS

4 cups oats (quick or oId fashioned, uncooked) I cup brown sugar 213 cup melted butter or margarine.

PIage in ShalloW Mix aI1 ingredients together until crumbly. (350") 10 minutes, pan (do noCpack down) toast in moderate oven with lightly toss itirring occisionally. CooI 15 minutes, then jar refrigerator; in a fork to form crumbs. Store in covered use needed. Stir with a fork before using. Serve as toppinE on ice cream, puddings, baked desserts.

EASY PIE CRUST: For 9 inch Pie, combine L 3/4 cups oats topping sides of pie and 2 tbsps. melted butter. Pack on bottom andchill.

Remove crust; plate. Place another pie plate on top of plate and fill crust as desiredme confess, I PIE CRUSTS: Since we are into pie crusts, let came with do not make a good pastry. When Betty Crockerfor me.along However' her STIR AND ROLL PASTRY, it was a life Saver when PET RITZ topped her by having the pastry complete with aluminum pie plate-in the freezer in the grocery store, I have been turning out pies like a pro ever since. salt pour STIR AND ROLL PASTRY: Into 2 cups flour and t tsp. Stir until + cup m_ilk or water. +- ""O iiquia shortening andpiper sheet another with mixed. Turn out onto waxed -fit and coverplate. This recipe your P.le of waxed paper and rolt out to two 8" single crust pies' or crust double Pie, will make on 9"

PIE: Now here's a pie to win your heart and it doesn't even require a shellF-'o1d Beat 3 egg whites until stiff , add 1 cup. sugar gradually.and I tsp. ir, 3/4.;; chopped nuts and 20 crushed Ritz crackers poui into greased pie pan and bake at 300o for 45 vanilla. minutes. CooI. Spreaa with- unsweetened whipped cream' Let stand in refrigerator several hours before serving.

Have fun with this one. Ask your family or guests toto guess them what is in the pie. unless ttrey have had it served beforer Do one will guess Ritz crackers.

VINEGAR PIE: Here's another good conversation piece at the the JARRETT dinner table. This is an old recipe served today at was started in operation -that HOUSE, a century old hotel still the route between in the mid t6g6's as a stage coach stop onsouth carolinar oD charleston, of seaport the Atlantic coast about four miles the way to Tennessee and points west. We live Jarrett House is from DilIsboro, North Cirolina, where the daily located. It stilI attracts hundreds of hungry visitors Its dai'Iy during the tourist season here in the mountains. ham, baked menu consists of southern fried chicken, country

RITZ

CRACKER

-157-

ham, fried mountain trout, chJ-cken and dumplings, greens beans, boiled potatoes, pickled beets, cole slaw, biscuits and honey.

AIl this and VfNEGAR PIE, too.

I stick margarine, melted and cooled L* cups sugar I tbsp. flour I tbsp. vanilla 2 tbsps. apple cider vinegar 3 eggs f 9" unbaked pie shel1 Combine first six ingredients. Pour into unbaked pie shell.

Bake at 300o for 45 minutes. CooI completely before s1icing.

Note: I find that any custard-like filling, such as this one or pecan pie, even quiches, pre-baking the pie crust until slightly dry but not browned makes for a better pie. The under crust is not soggy and is easier to serve from the pan.

BROTNN SUGAR PTE

This is another old recipe. Note the amount of milk in the recipe. This is very similar to the Vinegar Pie and afso the Chess Pie. By the by, does anyone know where the name Chess Pie came from? I was just checking in a dessert cookbook published by Home Economics Teachers and there were twenty-one There was no different Chess pie recipes included in it. explanation of the name CHESS. I consulted my Encyclopedia of Cooking. YeS, there was a Chess Pie, but no explanation of the name. f then turned to the final authority, Webster's Unabridged. . .no luck.

Now, since f can find no other authority and also, since I am I shal1 come old enough to create my own "old wives'talesr" up with my own explanation. Chess Pies are made with very simple j-ngredients found in almost any kitchen, even colonial kitchens where fresh fruits and vegetables were rare and very seasonal.

What cook, except in the very meagerest of times couldn't come up with flour, sugarr e99s, milk and vaniIla. The result was said to guests, or she might have apologetically the Chess Pie, t'chess" rjustt pie. How's piertt finally or or it's "jesttt "oh, that for a flight of imagination? Can you do any better?

I cup light brown sugar . * cup white sugar I tsp. flour 2 eggs * egg shell of cream (undiluted evaporated milk) I tsp. vanilla * cup melted butter Mix. together brown and white sugar and flour. Beat into this mixture two well beaten eggs. Stir well; add milk and vanilla.

MeIt butter and add Iast. Bake in uncooked pastry shell in moderate oven about 40 minutes or until filling is firmly set.

-1 58-

SUGAR PIES

These are really meringrues but when our son was a little fellow, he caIled them sugar pies. r made them a Iot because r used

the egg yolks in his littre sisterrs cereal (that's a child feeding routine that I'm sure has been discontinued now in these days of low cholesterol) and usually had the egg whites on hand.

4 egg whites I cup sugar 1 tsp. vinegar I tsp. vanilla Have egg whites at room temperature. Beat egg whites, add vinegar and vani1la, continue beating untir very stiff.

Add sugar slowly while stiIl beating. Drop by teaspoon on ungreased brown paper. Bake for one hour in 275" oven. These can be shaped into dessert shells and later filted with fresh fruit, creamt ot custards, in which case they are usuatly ca]led French

Meringue She11s.

ALIIIOND FLOAT

This is an ancient chinese dessert. r have come across very few chinese desserts either in my readings or in chinese restaurants. One Oriental Restaurant owner, when asked about typical Chinese desserts, suggested fried bananas with caramel sauce or cream. f guess the fortune cookie provided the taste of sweet at the end of the meal.

1 envelop unflavored gelatin 3 tbsps. cold water 1 small can evaporated milk I+ cups cold water 6 tbsps. sugar I small can mandarin oranges I tbsp. almond extract Dissorve the gelatin in 3 tbsps. water for five minutes. Bring the mirk, water, and sugar to just below the boiring point i; a smaI1 saucepan. Stir in the dissolved gelatin and combine compretely. cool. stir in I tbsp. almond extract. pour in sguare glass dish of a size that will permit this mixture to be about +"- deep, refrigerate overnight to set. Make a syrup by boiling + cup sugar and I cup watef until sugar is dissolved. cool. Add mandarin orange, juice and r tsp. armond extract prior to serving, to coored syrup. cover and refrigerate. cut the geratin froat into diamonds by making diagonar cuts r inch apart, repeat 1n the opposite direction. using a spatura, loosen sides of float and carefully lift or slide the "diamondsi' into a serving bowl. rf the float sticks, dip the glass pan into hot water for a few seconds (very few) to loosen the botlom of the mord. Add mandarin orange srices and syrup. chirr until serving time. This is a right, dericious dessert that looks as pretty as the picture. Take it to the tabte in your prettiest serving bowl and spoon into individual dishes.

-1 59-

OLD FASIIIONED FRUIT COBBLER

This over a century old recipe was given to me by my neighbor when $re lived on Buzzard's Roost on the edge of the campus of Western Carolina University. Her family was one of the earliest settlers in that section of the mountains and owned a beautiful old farm on the banks of the Tuckaseegee River. Her father r^ras one of the original members of the Board of Trustees of what was at first Cullowhee Normal School and which over the years developed into the University it is today.

Today, in an unusual spurt of energy, I went to the produce market and purchased some strawberries to make into jam. As so often happens, I had more strawberries than the energy to put them up. So after two runs of jam, I made a strawberry cobbler using this recipe as well as using up some of the excess strawberries.

I had tried this delicious cobbler with blackberries and cherries, but this was the first experiment with strawberries. Umm-umm, good. fn the dish Spray casserole dish with Pam or grease slightly. baking I tablespoon and 1 flour, cup sugar, mix together cup { powder. Mix together 2 tbsps. melted butter or Iiguid shortening, * cup milk, and + tsp. vanilla, pour over the dry ingredients and stir until smooth (this makes a watery batter).

On top of the batter pour 2 cups fruit and I cup boiling water into which 1 cup of sugar has been dissolved. Bake in 375o oven until cake (which is a light sponge cake) rises to the top and is lightly browned. The liquid in the fruit will have thickened as the cobbler cooks. Serve in sauce dishes with milk, whipped cream, cool whip t ot ice cream.

Note: When making most any fruit dessert, a drop or two of almond extract or flavoring does much to bring out the flavor This is especially true with blackberries. in cooked fruit.

Another flavoring note: Any recipe that cal-Is for almond flavoring or extract will benefit enormously by adding a splash of Amaretto (almond flavored liqueur). In pound cakes and cheese cakes it has a two-fold effect, it greatly enhances the flavor of the food and it makes the kitchen smell so good during the cooking process. Amaretto is a pretty expensive flavoring, but it is worth the investment if you can keep your husband from sipping it along.

HOT

UILK

CAKE

enough Here's a tasty quicky that pleases the family and is good j-ce cream or fruit for company as is or with most any very best its It's at accompaniment you might want to try.

(Gerald claims when served right out of the oven, all by itself. one reason he married me r^ras that I was willing to cut a hot

cake.

)

-160-

4 eggs 2 cups sugar 2 cups flour 2 tsps. baking powder 1 cup milk and ] cup butter brought to a boil 2 tsps. vanilla Beat eggs, add sugar and beat well. Add flour and baking powder.

Pour hot milk and butter into mixture and continue beating until

well-mixed. Add vanilla.

Bake in 350" oven until wooden testing pick comes out clean. Use either tubed pdtrr loaf p6or or cup cakes. Length of baking time depends on type of pan used.

OATITTEAL CAKE

f started looking through this file for this extra special cake and couldntt believe it was not here. How could all of us Eller cooks and cookesses have overlooked this cake fit for the gods.

Pour 1 + cups boiling water over i cup Quick Oat Mea1. Let stand to cool.

Mix I cup brown sugar I cup white sugar * cup shortening 1 egg Beat well Add L* cups flour I tsp. soda * tsp. salt * tsp. cinnamon + tsp. nutmeg I tsp. vanilla Add oatmeal and beat well. Bake in 350o oven about 40 minutes in greased 8x13" baking dish. Removed from oven and spread on topping. Return to oven and continue baking until lightly brown.

TOPPING:Cream

together

I stick soften butter or margarine I cup brown sugar 2 egg yolks + can angel ftake coconut I cup chopped or whole nuts 2 tbsps. milk

CAKES: COCONUT RUITT OR AIIARETTO Prepare Je1lo Cheese Cake Mix as directed on package. Substitute + cup Coconut rum for * cup milk. Sprinkle toasted coconut on top. Age overnight. Or use Amaretto and slivered almonds.

-161CIIEESE

SrREN'S cuocoLATE cAKE

This one last delicious, highly caloric, tempting, mouth watering cake. A perfect solution to the chocolate binge we freguently experience but seldom find such a wonderful way of satisfying.

Once when told to cut chocolate from my diet, f told the nurse educator that f could do so for most of the time, but once in a while I would have to break over and really indulge. Her surprising response to this statement hras, ttWeII , Lf you are going to eat it, that's the best wdyr rather than eating a little along aII the time." Now with that in mind, make this cake, f1y into it and eat all you want, yourll be surprised how little it takes to satisfy that craving. Thenr Do more for another year.

This recipe was given to me by t'ourtt Miss Brooks, the art professor at Western Carolina University. She said it was called Sirenrs cake because, "strong men melt and weak men feel like Atlas when served this."

2 eggs 2 cups butter milk 2 tsps. vanj.lla 2* cups flour 2 cups sugar 2 tsps. soda I stick butter 4 sguares bitter chocolate Beat eggs with milk, add vani1la. Sift dry ingredients and add to egg mixture. Add butter and chocolate that have been melted together. Beat thoroughly. Pour into two greased cake pans and bake for 30 minutes at 350o.

ICING ON TIIE CAKE 1 box (or more

if needed) XXXX sugar, sifted I small can evaporated milk 2 tsps. vanilla 4 sguares chocolate I stick butter Add milk and vanilla to sifted sugar. MeIt chocolate and butter together. Add to first mixture if needed. Sti.r until smooth and creamy. This generously covers the two layer cake. This is egually good baked in 9x13ttpan and served in sguares.

G2lGZl FTSH AND SEAFOOD

In case you haven't noticed, there are very few fish or seafood recipes in this cookbook. The reason for that is that very few recipes were sent in. Since I donrt like any kind of seafood or fish, I don't know how to cook either. Poor Gerald, if he gets a hankerin' for fish, he has to go to a seafood restaurant of which there are very few here in the mountains. Maybe thatrs a condition that will be rectified in the future. We are getting lots of Chinese restaurants and China is a lot farther away than the sea coast.

-1 52-

T{EATS AND UATNDISII COUBTNATIONS COUPANY BREAKFAST

This and the following recipe are good for breakfastr lunch, or supper and in addition to being delicious are convenient because they can be prepared ahead and refrigerated until time to cook and serve. Both recipes were given to me by my sister, Evelyn Fisher White.

4-6 slices of bread 1 Ib. sausage 6 eggs L* cups milk I cup sharp grated cheese I tsp. dry mustard salt and pepper Cube bread, cook and drain sausage, crumble over bread cubes in baking dish. Add beaten eggs, milk, cheese and seasonings.

Refrigerate overnight. Bake 350o oven for 35 minutes or until custard is set.

CIIEESE SOTIFFLE

5 slices of bread butter + Ib. sharp Cheddar cheese, grated 3 eggs beaten L+ cups milk * tsp. salt pepper dry mustard Spread butter on bread. Cube bread. Sprinkle with mustard.

Spread grated cheese over bread. Beat eggs, milk and seasonings.

Pour over cheese. Bake 350o 45 minutes. Prepare and refrigerate over night.

QUICHE

As common and diverse as Quiches are today, all the way from the original Quiche Lorraine to the Broccoli Quiche or even the Hamburger Quiche, who would have thought that I was the one to introduce it some 40 years ago to the love1y ladies in my luncheon club. This is that second Mary Starr recipe f promised back in the dumplin' section. As South Carolina and Georgia each claims to be the originator of Brunswick Stew, France and Germany each contends to be the originator of Quiche, and since that section of territory has at one time or another been a part of each country, they might both be right. f was a Iittle surprj-sed to find that the word 'rguiche'r is of German origin rather than French.

-1 63-

Pre-bake a single crust pie shelr until srightry dry but not brown. Layer the following ingredients: 1 cup cooked and drained bacon bits * cup choppedr sauted onj-ons I cup shredded Cheddar Cheese (a mixture of your favorite combination of cheeses adds taste variety) Mix together 4 beaten eggs, 3/ 4 cup cream*, 1+ cups mi1k, salt and pepper to taste. Pour over layered ingredients and bake for 45 minutes in 375" oven or until knife blade comes out clean.

Let set about 10 minutes before serving. *A11 recipes for Quiche call for cream and regular milk. r used skimmed milk and cut down to three eggs. The finished product looks the same, tastes great, and much of the fat and some of the cholesterol has been eliminated.

Julia Child says a good rule of thumb when making dishes with an egg/milk combination is to break the egg into a measuring cup and add enough milk to make one-half cup. This is srightry less that the ratio of 2 cups milk:4 eggs in the above recipe, but f have tried Ms. ChildIs suggestion in several t'custard" combinations and find that it works.

Talking about something that is as common and as varied today as Quiche makes me think of Pizza. I had never heard of it until after Wor1d War If, and f lived in a New England town that had a rather high Italian population. When Gerald and I were first invited to a friendrs house for PIZZA pIE, we thought we had been invited for dessert, so we ate supper before we went.

A SEASONING NOTE3 I have been on a salt free diet for ages and therefore omit salt from almost all of my recipes. I can't telI the difference in most i.nstances. The one food that requires salt, in my opinion, is stewed chicken and dumplings.

A combination of one part vinegar, one part sugar, either black or hot pepper and/or your favorite combination of herbs will give a gourmet touch to any meat, salad r ot vegetable while the salt box remains on the shelf, unopened.

A good cook has to be a "smart cookie!" By that I mean recognizing your own limitations.

If you can't do it or don't know how, there's always a good product on the market to come to your rescue. fn fact in todayrs worldr you dontt even have to be a good cookr you have to be a smart shopper.

As far as I'm concerned the microwave oven has just about done away with the double boiler.

My first cake, f was about ten years old and Mother had to separate the eggs for [â&#x201A;Źr was baked in a gas oven. Then I -1 64-

progressed to electricity.

However, following World War ff and during the housing shortage, especially on college campuses, the only apartment we could find had a wood burnlng stove.

Boy, did I ever fail that test. Gerald would get up and start the fire and I would forget to add wood. Gerald finally gave up (his mother had cooked meals for seven or more for her entire married life on a wood stove). I'm sure he considered me hopeless. We resorted to a two burner hot plate which served adeguately, r even cooked for company once in a while, for the six months we remained there.

BEST-EVER UEATLOAF

f saw this in the paper a few days agor I couldn't believe anything so simple could be good. I was $/rong. Not only is it tasty, it is versatile.

L* Ibs. ground beef I can Spanish rice

When

That's it folks. Mix and bake at 375o about an hour.

This does not bake up into a compact loaf and does not slice well but serves great with a spoon. I have served this with baked potatoes and other vegetables; with pasta and extra tomato sauce; with pasta and cheese baked in a casserole; and stuffed green peppers with it.

HAU: BAKED OR BOILED Some wag came up with the definition of "eternity" as two people on a baked ham. Ham, in and of itsel-f, is sort of nondescript, but there are so many ways to use left-over ham and so many things it goes well with. Because of the salt content, I usually boil instead of bake ham since the water leeches out a lot of the salt that was used in the curing process. Because of havlng an abundance of apple juice, f have recently begun boiling hams in apple juice and pickling spices.

Place the ham in a container that is big enough to hold the ham but with as litt1e excess space as possible. This will limit the amount of apple juice needed to cover the ham. Add about two tablespoons of pickling spices and bring to a slow boil. Continue cooking until the meat feels tender and loose around the bone. A11ow the meat to cool in the cooking broth.

If you have time, let it set in the refrigerator overnight.

The next day, remove the ham and throw out the liguid.

Carefully cut away all fat and slice with a sharp knife. Do not slice more meat than is needed for your next meal as it wiII dry out.

Store in a tightly covered container in the refrigeratorr or freeze. To thaw make a good glaze of honey and/or brown sugar, mustard and pineapple. Cover the ham and place in a 350o oven until meat is thawed and glaze is brown and sticky. Serve either hot or co1d.

-1 65-

BRUNSWICK

STETS

The towns of Brunswick, Georgia, and Brunswick, South carolina, Stew' both vie over the title of the inventor of Brunswick Seventeen early the to back dates it was originated, Wherever it hundreds and the settlement of this nation. This particular of version is the Georgia recipe. we spent a goodly portion the across Georgia, of coast the oft last winter on an island center in causeway from Brunswick, Georgia. At the visitors' beautiful in wrj-tten wall, [ne on and Brunswiik, framed Brunswick for recipe Georgia this parchment was calligraphy on stew.

three gallons, but don'! cut back' This makes approximately It takes all day to *a[.e, but not only does it f reeze well, it is better each time it is reheatedUse your biggest pot. I had to use my pressure canner and since reduced f did, f pr-elsure-a the first cooking of the meats which wild of kind any may use You the cooking time considerably. grocery the to went I my case In hand. game you mlght have on store and purchased mY meats.

In large heavy pot combine I 3 Ib. ctricken I lean beef roast I lean pork roast 3 good size oni-ons salt and pePPer cook until meat falls from the bones. cool. Remove fat, skins, and bones. shred meat and return to de-fatted stock. Add the following: 4 cans tomatoes 5 tbsps. Worcestershire sauce 1] bottles ketchup I tbsp. Tabasco sauce 2 bay leaves { bottle chili sauce I tsp. dry mustard 1 stick trutter (I omitted butter to reduce fat content) Cook for about an hour, stirring occasionally.

Add: 3 tbsp. vinegar 2 cans small butterbeans 2 cans cream style corn I can small English Peas 3 small diced potatoes I box frozen okra Continue cooking slowly until thick. Serve as is or with or on cornbread; or accompanied by crackers or salad. In an of itself, this is a comPlete mea1.

-1 66-

CHICKEN-UACARONT CASSEROLE

This recipe came from another one of my three sisters, Vlolet Eisher Collins.

I cup macaroni, cooked according to package directions + cup onions, chopped * cup green peppers, chopped 3 tsps. butter 3 tsps. flour 1+ cups milk (chicken broth may be substituted) L+ cups cooked chicken, chopped I can cream of mushroom soup salt and pepper chopped pecans and/or mushrooms (optional) Fry peppers and onions 1n butter, add flour then milk and cook until thickens. Add I can cream of mushroom soup and blend.

Add chicken and seasonings. Pour in greased casserole, sprinkle with nuts or sliced mushrooms. Bake 25 minutes in 325" oven.

CIIINESE CHICKEN

This recipe is from my daughter, Jerri Eller Cathey. Some of you may remember her as the official registrar at the first annual ELLER FAMfLY CONFERENCE which was held in Salisbury, North Carolina in 1989. Jerri is the mother of our two grandchildren, Holly and Joe who are currently college students.

She, Jerri, is an associate dean at the Forsyth Community College in Winston-Sa1em, North Carolina.

I 3 tb. chicken boiled, boned, skinned, and diced.

Pour 2 tbsps. Sesame oil in wok to oil pan, then pour off excess oiI. Stir-fry onions

celery green pepper water chestnuts

bean sprouts I tbsp. suqar salt and pepper

Add turkey and serve over cooked rice with following Chinese Barbecue sauce:

Heat together: + cup pineapple juice

3 2 1 * +

tbsps. oil tbsps. brown sugar tsp. soy sauce or salt tsp. pepper cup white vinegar -167-

lms

. BIRD'S CHOP SUEY 2 cups chopped celery 2 cups chopped cabbage l* lbs. ground beef 314 lbs. pork I tbsp. molasses L oz. soy sauce Pinch thyme Pinch curry * bay leaf

salt and pepper thickening of corn starch 2 cans bean sprouts (drained) 2 sma11 cans mushrooms (drained)

Brown onions, add meat and cook until no red shows. Add water to cover. Add remaini-ng ingredients down to thickening. Cook until celery is tender. Add cornstarch (about 2 tbsps.

dissolved in + cup water) and continuing cooking until thick and c1ear, add more cornstarch if necessary. Add bean sprouts and cook until heated through. Serve hot on Chow Mein noodles, about I can for 4 persons).

CORNED BEEF SAI,AT)

I pkg. lemon Jello, dissolved in 1 cup boiling water, cool Add I tsp. Iemon juice I can beef consomme 1 can corn beef, chopped 3 hard boiled eggs, chopped 1 cup celery, chopped I cup green pepper, chopped 1 cup mayonnaise or salad dressing Motd ln loaf pan and cut in sguares to serve on beds of crisp qreen lettuce. (oven braised, not fried) COUNTRY IIAII I "l-ucked upon" this method of cooking country ham while on vacation in Kentucky and upon a visit to a Shaker Village.

This is particularly useful since the frying pan has fallen into disrepute. Country ham is frequently too salty because it was preserved in salt. There was no dependable method of refrigeration and the salt had to permeate the meat to protect it from spollage. To remove the salty taste, the ham must be soaked for several hours or overnight in clear cold water, depending on the size of the cut of meat. For two or three center slices, about an hour in water that is poured off and replaced once or twice usually suffices.

Cut ham in serving pieces. Place in baking dish, lay flat so that there is as little overlapping of pieces of ham as possible.

Pour over the ham + to * cup brown sugar that has been dissolved _1 68_

in I cup water. AIlow to set for an hour or sor or again overnight if this is to be served at breakfast. To cook, place in 400o oven for approximately 30 minutesr or until gravy is bubbly hot and the fat on the ham is cooked. This brown, sweettasting gravy is "sopping" good, buL it isn't the traditional "Red-eye gravyr" reputed to have been invented by Andrew Jackson when he was fighting the Battle of New Orleans.

RED_EYE GRAVY

Fry country ham in heavy black skillet, removed and place in serving bowl. Pour ham grease over ham in serving bowl. Replace skillet on hot burner (or over open flame) and pour hot coffee into pan until it sizzles, then pour this mixture over ham and serve with good hot biscuitsr e99s, blackberry je1ly, and butter. No wonder Jackson and his men won the Battle of New OrIeans.

RED BEANS AND RICE

This is an o1d Cajun recipe utilizing the two main ingredients j-n the diet in the early rough and tumble days when New Orleans was the bustling port of entry for sea going vessels and river boats alike. The recipe is probably as old as the city itself.

1 Ib. dried red kidney beans 2 qts. cold water I meaty ham bone or thick slice of raw ham cut into cubes I* Ib. hot sausage, sliced thick I bunch of scallions, including green tops 1 green pepper 2 stalks celery 3 medium-si-zed onions large pinch of ground thyme 4 bay leaves Cayenne pepper or Tabasco sauce SaIt and Pepper White rice (not instant) Wash beans and place in large, heavy pot. Add water, ham, and Sausage. Start cooking at medium heat, uncovered. Meanwhile, chop and add scal-Iions (spring onions) green pepper, celery and onions. Add to cooking pot. Then add thyme and bay leaves.

When mj-xture comes to a boil, reduce heat and cover. Boil slowly and stir occasionally to pfevent sticking. After about three hours, check for doneness by mashing beans against the side of the pot. If beans are not tender, continue cooking and check every thirty minutes or so (it's hard to overcook), but easy to allow to stick as the stock thickens. Add seasonings, tasting to determine 'rjust right" flavor. Don't get it too hot, you can always add pepper and hot sauce later at the table. After seasoning, continue simmering while you prepare the rice.

Use your favorite long grain rice. You may have your own method -1 69-

of cooking rice, or even using the pre-cooked mixes. However here is a method recommended by the chef of a Chinese restaurant in San Francisco. Never, never boil rice and pour out all the good nutrients as you drain the rice for servi.ng.

In your cooking vessel measure the amount of rice needed to serve your guests, figuring four average servings per cup of uncooked rj.ce. Add 2 cups water per cup of rice, salt optional, bring to a fuII rolling boi1. Cover, turn heat to very lowest setting. Leave rice undisturbed, do not remove cover, do not stir, for approximately thirty minutes or until all the water is absorbed in the rice. When rice is done, toss llghtly with a fork and serve.

Ladle beans and sauce over rice and serve. During this extended cooking time, aII the beans thicken i-nto a creamy sauce. There may remain a chunky bite or two of the meat, but this too is very tender and may have become just a part of the sauce.

This is a good meal to serve on the weekend after Thanksgiving or Christmas when all the family is still around but sick and tired of turkey and fixings.

Don't fix it for New Year's Day, because you need to use the traditional "good luck for the coming year" menu as is practiced ln the South. (lvtaybe in other sections of the country for all I know. ) I strongly believe that perhaps this "traditional" dinner for New Year's Day was contrived to dispel the "leftover turkey" blues.

The typical menu, and it is now served even in quality restaurants on New Year's Day. Every grocery store advertises and puts on special the ingredients for this special dj-nner.

A1I you need are: black eyed peas, hog jowl, and collard greens.

I cheat and serve roast pork or fresh ham because I canrt cook much less eat hog jowl. The greens represent the greenbacks you will get during the year, the black eyed peas are the pennies, and the hog jowl is for good luck. Actually, all three of these foods are in abundance in the South in the wintertime and were available to even the poorest households before the advent of deep freezers and rapid transportation. So once again, availabitity dictates our mor6s, customs, and even superstitions.

Or was it just our ability to recognize a good thing when we tasted it?

ROMAN CASSEROLE

This is a rainbow dish. A green sa1ad, crusty bread, strong coffee, and fresh fruit are the only admissible accompaniments.

This recipe was given to me along with the above statement of the "only admissible accompaniments" by a 1ovely lady who was also a good friend; however, her opinions were definite and not to be ignored. Although she has been dead for severaL years _170_

now, I would not dare to serve anything else along with her Casserole. fn the day of reckoninq, I might have to answer for it. olive oil I medium-Iarge eggplant, heavily salted I garlic clove I medium onj-on, chopped 3 tbsps. butter 2 tbsps. chopped parsley I tbsp. oregano 2 cans pimento I cup raw rice 2 green peppers I bunch celery (sma1I) 2 cans mushrooms I can tomato paste salt 2 lbs. ground beef Day before: Pare, slice (L/3 inch strips) and heavily salt egg p1ant. Weigh it down (press with weighted plate) at least three hours or overnight to remove water.

Prepare ground beef as follows: Use + cup olive oil, I clove garlic through garlic press and combine with beef and next 4 ingredients. Saute untit slightly brown (about 5 minutes).

Cook cup of rice.

Grease casserole with olive oil and line with egg plant (drained). Pack down on egg plant with wooden spoon to make Ist. Iayer.

Layer #22 whole drained pimentos, opened flat.

Layer #32 cooked rice packed down.

Layer #4: crisp green peppers, cut in strips.

Layer #5: celery stalks and leaves cut up.

Layer #62 two large cans of mushrooms.

Layer #72 tomato paste.

Layer #Bz cooked and drained ground beef.

Cover with foil and pack all layers down tightly.

Bake at 3250 for 3 hours. Serves 6 to 8.

Roman

SCRAIT{BLED IIAUBI'RGERS

OR SLOPPY JOES

2* lbs. ground beef 2 large onions Fry onions in butter until brown Add ground beef and fry until redness disappears. Sprinkle with 3 or 4 tbsps. flour and add + cup water. Cover and cook 20 minutes.

Add: * bottle ketchup + bottle barbecue sauce

* tsp. Tabasco sauce salt and pepper to taste Long simmering adds to flavor. Serve on toasted buns.

-171

-

I[Rs. BIRD'S

TTIEAT

LoAF

Mrs. Bird was the wife of the Dean of the college when we were students. she was a good cook and this is a dericious recipe.

It does require being prepared in advance which can either be an advantage or a disadvantage depending upon whether you are an organized person who plans and executes things so far in advance that you can appear calm and collected and look as though you haven't done a thing but arrange flowers on the day of the party t ot more rlke most of us who hurry and scurry to the tie counter on christmas Eve and grab whatever is in sight and hope t!r" boxes provided by the store are festive enough to take the place of time-consuming wrappings whire you fervently promi.se to start your christmas shopping next year in July arong with the resolution to plan your menu and start cooking and freezing even before you invite your guests. The only resolution I have ever made in good faith with the soremn intent of keeping is ttto eat more cheesecake.t' 3/4 Ib. ground veal or beef 3/4 Ib. ground pork (lean sausage) I cup uncooked oatmeal 1 cup bread crumbs + cup minced onions + cup chopped pepper * cup ketchup 1 tsp. salt + tsp. pepper I can soup, either tomato, cream of celeryr or mushroom 1 can water Early in the day mix ingredients and put into greased loaf pan. chirr lj hours before baking. Bake in 350" oven for rf hours.

TT'RKEY ORIENTAL

Brown * cup slivered almonds in 1 tbsp. butter. set aside.

Add to skilret 2 tbsps. butter, r tsp. sart, I crove garric, 2 cups cooked turkey and cook, stirring, untir brown. Add 5

oz. can sliced water chestnuts, 3 oz. can mushrooms, and rll cup of the riquid from these. cover and cook 5 minutes. Add a mi-xture of harf cup of each of the forlowing: pineapple chunks, green pepper chopped, diced fresh tomato, and 1 - -up diced celery, arso harf the almonds. Mix together r tbsp. each sugar and cornstarch in + cup soy sauce and rest of can liguid.

Stir into mixture and cook until thickened. Garnish with rest of almonds. Serve over rice or noodles. Serves 6.

ROAST TURKEY AND WETTE ITTNE

Make your favorite

dressing, stuff turkey, and roast in your preferred manner. During the cooking time, baste the turkey several times with a mixture of 1 cup melted butter or margarine and 2 cups sauterne or Rhine wine. use drippings for making gravy.

-172-

WA-IIOO

This is a Wa-hoo by any other name would be just as tasty. was served It names. many by favorite of mine and it is known school went to I where cafeteria about once a week in the school Recently Suey."

Chop menu as "American and was listed on the we had lunch at the cafeteria at the Fontana ViIlage Resort in the mountains of Graham county, North Carolina. A resort that grew up near the Fontana Dam which provides - water pohler for the TVA proj ect which r{ras built in Roosevelt' s era, j ust under the prior to World War II. There Wa-Hoo was on the menu t'succotash." it calling kept rr"*" of "Goulashr" but the hostess The word "Goulash" ori-ginalIy meant "herdsmants meat." get the name Wa-Hoo? We used to fix it for groups of friends when we were teen-agers and would try to season it sb hot that upon tasting you would yeII, Waaaa-hoooo. You'd be surprised at how much chili powder, hot chilies, etc. it would take to elicit the proper response.

Now where did it

2 Ibs. cooked and drained ground beef I onion minced and cooked with the ground beef I can tomato soup 4 cups cooked elbow cut macaroni enough water to prevent sticking as combination cooks to bubbly hot Any or aII or none of the following condiments: salt, red or black pepperr ground chili or hot or green chilies, ketchuP, chili sauce, garlic, sugar.

This is a good meal cooked over a camp fire in a big, black pot. you can substitute canned macaroni or spaghetti for the iracaroni and cut down on the preparation time when out on a It is especially good to have all these camping trip. ingiedients avaitable and ready to throw in the p_ot when the intrepid fishermen return to camp with their daily catch of fresh fishr or Iack thereof. Also Wa-hoo doesn't have to be "gutted and scaled.t' UY T'RIEND UARTONIS

IICIf PEPPER SALAT)

DRESSING

Mix and let stand several hours. Remove garlic serving. Keeps well in refrigerator. * cup oil 2 cup sugar I clove garlic, cut + tsp. celery salt

pieces before

'I

cup vinegar 4 cup Hinds Hot PePPer Catchup I tsp. chopped chives ,l

4 1

TfPS: Rub meatloaf with cold water and the toP during the baking process.

-173-

VEGETABLES

IN

VARIOUS SIIAPES AND

FORIT{S

BOT'RBON BAKED BEANS

4 cups baked beans 3/4 tsp. dry mustard * crp chili sauce I tbsp. molasses l/3 cup Bourbon L/3 cup strong coffee slices of canned PineaPPIe brown sugar

Mix first 6 ingredients in baking dish. Cover and 1et stand at room temperiture for at least three hours. Bake covered at 375o for 30 minutes. Arrange pineapple slices on beans, brush with brown sugar. Bake uncovered for 30 more minutes.

BRUSSELS SPROUTS: SITEET AND SOUR

Mix in small saucepan + cup sugar, ] cup vinegar, { tocupa water, 2 tbsps. oleomargirine, sift and pepper. Bring reduceboil. heat Add 1 pkg. frozen baby Brussels sprouts, cover, Serve tender. are sprouts Brussels to simmer and cook until hot or cold. Good keePers.

CORN CHOI{DER

of The first time I experienced the delectable combinations GalleryArt little unique, a in was flavors in coRN cHowDER Tea Room called UNDER THE APPLE TREE on a back street in Blowing was located Rock, North Carolina. The name was most apt since- it Apple Tree' The called was that under a shop on Main Street room? tea gallery and art of combination How do you lit e the the showed also she though artist, an The or.rdr, herself, was each buffet Her own. her works of other artists along with day consisted of one hot entree (Corn chowder the day f was there) and many cold fruit and vegetable dishes.

The town of Blowing Rock, NC, is also unique. It is a summeralive town, almost a ghost town in the winter months, but comes located is It mountains. when spring and summer climb up the mountains right oif the Blue Ridge Parkway in the north-western are inhabitants its portion of of North carolina. A major has still ft there. homes affluent easterners who have summer centurj-es the village common 1n the middle of town covered with shops littIe quaint by old oaks and surrounded on four sides and good eating Places.

A turn One place I have to teII you about is the FARM HOUSE' guest rooms The building. of the century large white frame ( the conditi'oning no air are little inaivi.auit buildings with no telephones, Rock), nights are nippy all year round in Blowing They don't need television because the urri no tefeviiion. waitresses, waiters, bus boys, etc. are all college students -174-

majoring in either music or drama. During the meal you are entertained by their music. After dinner you are invited into the drawing room (which is really a 1itt1e theatre) and entertained by the current production. The night we were there, they did an abbreviated version of FIDDLER ON THE ROOF. Oh, one thing I almost forgot, the beds in the guest cottages are AIso in the area are covered by beautiful home-made guilts. producing coverlets by patterns that home-spun weavers stilI great grandparents. I was grandparents and were used by their of their looms are now that some a little disappointed to see mechanized, but f guess the time-consuming hand operated looms of the true mountain weaver had to give way to modern technology in order to keep up with demand. The finished product looks the same but there is a difference.

Now, in case you have forgotten the recipe that brought aI1 this onr it's CORN CHOIfDER 4 cups fresh corn, cut from cob (canned corn or frozen corn can be substituted, but like the coverlets mentioned above, it won't be quite the same) I tbsp. margarine 2 cups chopped onions I cup diced celery I cup diced cooked ham (you may use deli ham) 2* cups peeled, diced potatoes 2 cups chicken stock (or 2 cans) L/3 cup flour + tsp. salt * tsp. black pepper l-l9 tsp. ground peppgr 2 cups skimmed milk I tsp. Worcestershire sauce MeIt margarine in large Dutch oven anq saute onions, celery, and ham untit vegetables are tender. Add potatoes and broth, simmer, uncovered until potatoes are done. Add corn and continue cooking for ten minutes. Mix flour, salt and both peppers and gradually add milk and Worcestershire sauce beating with a whisk until it is free of lumps. Slowly add flour mixture to soup pot stirring constantly. Continue cooking and stirring over low heat until soup is desired thickness.

FRESH CORN PUDDING

2 cups fresh corn kernels 3 eggs, beaten 4 tbsps. flour I tsp. salt I tbsp. sugar

pepper and nutmeg 2 tbsps. melted margari.ne . 2 cups milk Mix all ingredients. Bake in casserole dish set in pan of water in 325" oven for one hour until pudding is firm.

-175-

LEATHER BRITCIIES

Here is a distinctively mountain fare. At least I never heard of them until I came to college here in the mountains. My English professor in some lecture said, ". . .and we all grew up on leather britches." My reaction was, I never $/ore any. f later learned that leather britches are dried green beans.

Geraldrs mother called the "shuck beans" which made more sense to me since the bean is picked when full and the shell is left on. They are also called shuckies. There are two r^ray to dry leather britches. (1) String and break the beans. Lay them on a clean white sheet in the sunshine (bringing them in at night or in case of rain) until they are thoroughly dry. If they are brought in too soon, they will mold. A good hot attic is a good place to dry beansr you don't have to watch the weather or worry about something getting into them. Store them in flour sacks and keep them dry. (21 String the bean but do not break.

With a large needle and a strong string, string the beans in the same fashion you would string hot peppers and hang them in a dry place to dry. Beans dried in this fashion taste entirely different from canned beans and add a litt1e variety to what could have been a pretty monotonous menu in the early days.

Now, how to prepared leather britches for eating.

Cover beans with water and soak overnight. The next morning pour off water and rinse beans through several waters. Cover again with water, add a small pinch of baking soda and bring to a boil. Once again, pour off this water and start anew with clean cold waterr you will notice with the adding of the soda some of the green has returned to the bean shelI. Add your favorite seasonings. Fat back was the seasoning of choice before the discovery of cholesterol, salt and pepper. Cook all morning (about three hours) or until the bean is tender. This is one dish it's impossible to overcook. Your11 find the beans are tastier wlth each reheating, so when you go to the trouble of cooking them, cook a lot.

ONIONS RINGS

This is the last of the three Mary Starr recipes I promised earlier.

Batter: I cup flour + tsp. salt * cup cream (I use skim milk) 2 tbsps. salad oil 1 egg white unbeaten 6 tbsps. water combine the last four ingredients. Pour into the flour and salt mixture. Beat until smooth. Dip in onion ri-ngs and fry in deep fat.

-176-

- IIHITE, TRISH, IIIAINE, OR IDAHO "Potatoes with their jackets on are fit for a PCIIATOES

Potatoes = to peel or not to peel? That is the question. no! I usually don't.

Nutritionalty, Aesthetically, i""! f keep a wire brush handy on my kitchen sink and scrub vigorously and mLke certain that atl the tittle eyes are gouged out (howrs that for violence in the home), also make certain any sprouts are removed (these are poisonous).

How many got a Black and Decker ttTater-twister" for Christmas? ff you didn't, ask for one next Christmas. Itm a kitchen gadgeteer, as each new gadget comes on the market, I immediately "tater-twister" caught itait my campaign. Last Christmas the ttwho would want one of my eye. Jeannie, our youngest, said, those things, I know, Mama." She was right, f did. She gave It not only curls, it me one and f have made much use of it. spiral cuts potatoes and other solid vegetables like carrots, cucumbers, etc. Again my advlce is, try one, you'1I like it.

Lynn, it would be great in your work.

Next question. To aluminum foil wrap when baking potatoes or not to aluminum foil wrap. This, too, is a matter of preference; however, I feel if you really want a baked potato, dontt wrap.

The foil holds in the moisture and you end up with a steamed potato. To bake a potato, first grease the potato on all sides witn vegetable oil or margarine, place in a hot oven and bake until done. The outside will be crusty. Remove the potato from the oven cut a slit about half-way through, lengthwise, pinch the potato at both ends causing the cavity to open, fill tfre cavity with butter or margarine, Iet the potato rest for a few minutes and the crusty skin wiII soften and you will have a delicious baked potato. One of my daughters once said you could te1I the caliber of a restaurant by whether or not it wrapped its potatoes in foiI, bearing in mind that the fast food steak houses usually do. Even if you are a dyed in the wool wrapper, the minute the potato is out of the oven, slash through the foil and into the potato to let the steam escape.

This will prevent the potato from discoloring as well as from changlng its flavor.

POTATO SALAD TOR 50

At this point in my life, I'I1 be 71 in July, I can't imagine $rhy anyone would want to make potato salad for 50 people, but when I got this recipe our church women were cooking suppers for the local Lionrs CIub every other Tuesday, and though I wouldn't find it so on this Tuesday night, it was sort of fun back then.

The secret of good potato salad is combining the potatoes, chopped onions, salacl clressing and salt while the potatoes are hot. Allow this mixture to cool before adding other ingredients.

-177-

50 average size potatoes, cooked and cubed 4 cups chopped celery

B onions, chopped 3 can pimento, chopped 12+ tsps. parsley, chopped 12 tsps. sweet pickle juice 4 cups Aunt Lou EIIa's salad dressing (recipe follows)

Mix above ingredients and store ln refrigerator over night.

Next day before serving add:

4 sma1l bottles of olives 4 cups cucumbers, chopped I bottle pickles 4 cups mayonnaise

AIrNT LOU ELLA'S SALAD DRESSfNG (Wonder who

aunt Lou Ella is?)

4 tsps. dry mustard 4 tsps. salt 4 tsps. corn starch 4 tbsps. sugar 1 1/3 cups vinegar 4 egg yolk 4 tbsps. milk Mlx first four ingredients into a paste with the vinegar. Beat egg yolks and add miIk, pour first mj-xture s1ow1y into e99 and mitk mixture and cook in top of double boiler until thick.

GERITIAN POTATO SALAD

Boil 1 large potato per person to be served. Peel dilemma?

Your choice. f leave it on, In large Dutch oven, fry until crisp about one-half pound of bacon. Remove from pan. Pour off excess fat leaving about two tablespoons in the pan. In this grease, fry thinly sliced onion rings until clear. Remove from pan. Again in the grease add two 1evel tablespoons of flour and stir until flour and grease are bubbly, pour into this a mixture of + cup vinegar, salt and pepper. Stir constantly + cup sugar, f cup water, (if it gets too thick, mix a little more until mj.xture thickens of the liquid and add). Now return the onions and thinly sliced potatoes to the sweet/sour sauce. Heat through, Put in serving dish and sprinkle with the bacon bits. As with so many of these combination dishes, this is better tomorrow than today. When you finish cooking, Put the potato mixture in an oven safe dish, sprinkle with bacon, cover and put in the refrigerator until serving time. Put in 35Oo oven and heat through, even better if you 1et it brown a little.

TfP: In mashed potatoes, use warm milk and melted butter to give the finished product a "whipped cream" consistency. This also slows the cooling process as you mash the potatoes.

-178-

(Potato salad with a difference) 4 lbs. small red potatoes, cooked and quartered 2 tbsps. corn oil 2 tbsps. vinegar 1 cup mayonnaise I cup plain yogurt I tbsp. mustard 1 cup minced red onion + cup minced fresh dill salt and pepper Mix vinegar and corn oi1 and sprinkle over potatoes. Toss Iightly to coat. Combine the rest of the ingredients and add to potato mixture. Cover. Chill.

DILLED PCIfATO SALN)

OVEN FRIED PCITATOES

Now here's the perfect time to use your "tater

you don't have one your trusty little job very nicely.

rf twister." paring knife will do the

Scrub long slender baking potatoes. Cut lengthwise into eighths.

MeIt together margarine, dried basil leavesr garlic powder, salt and pepperr put in plastic bag along with potatoes slices and shake until potatoes are coated on all sides. Place the potatoes, skin side downr oD a baking sheet. Sprinkle with grated Parmesan cheese (optional). Bake in 400o oven for about 45 minutesr or until potato is tender on the inside and brown on the outside.

MSSISSTPPI FRIES

Par-boil potatoes, then cube. In heavy black skilIet, melt stick margarine and two tablespoons liquid shortening, fry *-tropped onions until clear. Add potatoes and continue frying until potatoes are thoroughty cooked and browned. Add salt and pepper to taste.

Granny used to say if you salted the potatoes before they were done, they wouldn't brown properly.

HASH BROT{N PCIfATOES

About the only difference f have noted between Hash Browns and Mississippi Fries is that Hash Browns are made with left over cooked potatoes, either boiled or baked. Alsor You don't usually find onions in Hash Browns.

SCALLOPED POTATOES

If you are in a hurry, par-boil your potatoes. Otherwise, wash potatoes, slice very thin, layer in a greased baking dish as follows: -179-

1 layer of potatoes 1 layer of thinly sliced onions Sprinkle with a mixture of flour, salt and pepper dot with butter Repeat these layers to within an inch of the top of the casserole dish ending with the flour mixture 1ayer. Pour over the entire contents one cup of milk. Bake uncovered in 3-75" oven for an hour or until the potatoes are thoroughly cooked. You may want to cover with grated cheese and return to the oven to lightty brown.

Be sure to bake uncovered because if covered, it will definitely bubble out all over your oven and you will have a mess to clean up.

CHEESY POTATOES

Thinly slice potatoes and onions and layer in a casserole dish.

In your blender mix 1 can Cheddar cheese soup, 4 tbsps. flour, + to I stick margarine, I cup mi1k, salt and pepper. B1end thoroughly and pour over potato and onj-on mixture. Bake uncovered in 375o oven for an hour or until potatoes are thoroughly cooked and lightly brown.

Variations: Try substituting cream of mushroom soup or cream of celery soup for the cheese soup. A few sliced mushrooms added makes a tasty dish.

Frying or sauteing tip: When frying vegetables in butter or margarine reduce the reguired amount of butter or margarine and substitute an equal amount of vegetable oil. This prevents scorching at the high heat necessary to brown the vegetable.

Nacho Cheese Soup gives a little different flavor. AIso a small can of chilies (hot or not) gives a nice Mexican flavor.

CHALLENGE: Here is a recipe f just came upon in searching for a space fi11er. f confess I have not tried it.

I have no idea where f would get enough "beef grease" to accomplish the task. was intrigued, Hor4rever, T cholesterol notwithstanding, and f hope some of you daring kitchen experimenters will give it a whirl and will report your findings.

TIIE REAL FRENCH FRIED

POTATOES

According to my book, this is Louis XV of Francers recipe for French Fried Potatoes. The secret, they sayr is using beef grease to fry the potatoes in.

Slice potatoes into *" slices. Dry potatoes between a cloth.

Fry in beef grease at 400o for 7-10 mj.nutes until skin is pale colored. Remove from grease and drain for 2 to 4 minutes.

Heat fat again to 400" and cook another I to Ij minutes. Drain.

Sprinkle lightly with powdered mustard.

-1 80-

SI{EET POTAT1O CASSEROLE

Butter or Pam spray a 2 qL. casserole dish. Put the following ingredients in blender: 2 cups cooked sweet potatoes (fresh or canned) + stick margarine 1 cup milk 2 tbsps. flour + cup sugar + cup brown sugar 2 eggs 1 tsp. vanilla extract Blend and pour into prepared casserole dish. Sprinkle chopped pecans on top. Bake in 375" oven until custard is set, about an hour. Test with knife blade.

This same filling can be baked in a pie crust and served with whipped cream as a dessert.

SCALLOPED I'OUATOES

Lois Rosebrooks, who lives in Webster, Massachusetts, is my sister and she called me to contribute this recipe to the cookbook. I believe this is the only recipe h,e have received from the state of Massachusetts. rn a loaf dish, place small bits or crumbs of three slices of day old bread. Saute * cup chopped celery and + cup chopped onions. Layer evenly over the bread crumbs. Sprinkle a mixture of 2 tbsps. sugar and * tsp. basil and * tsp. oregano. Heat one guart tomatoes to a boil then pour over mixture in loaf pan. Sprinkle bacon bits and garlic powder or flakes over top.

Bake in 400" oven until bubbly. You might want to cover top with shredded Cheddar cheese and return to oven to melt cheese and until lightly brown.

VEGETABLES OVERLOOKED

IN

BROCCOLT

PROPER SEQUENCE

Contrary to information disseminating from Washington broccoli is not a pariah among vegetable. I know lots of people who like broccolir frâ&#x201A;Ź being one. However, I am a purist. The only Never boil it.

If you way to cook broccoli is to steam it. are forced to use frozen broccoli, drop it in boiling water for no more than three to four minutes. Like shrimp, it must not be over cooked. Buy fresh green broccoli, cut into spears, and steam for fifteen to twenty minutes or until just tender.

Serve with cheese saucer or butter t ot vinegar and butter.

If you don't have a steamer, improvise one. A colander over a pot of boiling water is as good as any purchased steamer.

Cover to prevent steam escaping.

This bit of BROCCOLI information came in today's mail in a brochure advertising the UC at Berkley VilelIness Letter. f am paraphrasing: This is the health food.

-181-

One serving of fresh broccoli (one cupr chopped) gives you the following daily nutrition requirements: Vitamin A (beta carotene)

90t; Vitamin C-2002i Niacin-68; calcium-IO8; thiamin-I0t; phosphorus-10*, lron-88i potassium and protein.

Fiber-25*, and studies have found that broccoli. is one of the vegetables that may protect against certain form of cancer. This for only 45 calories per serving--without the cheese or butter sauce.

CARROTS

Herers another oft maligned vegetable. But it is so good for you and does so much to brighten up an otherwise drab dinner p1ate.

FANCY CARRCITS

Stir + cup sugar and 2 tbsps. cornstarch until- smooth in the juice of one small can of crushed pineapple. Microwave on high temperature until the syrup thickens. Add the pineapple and two cups of cooked carrots, either slices or fingerlings. Mj.crowave until heated through.

POTATO ARIIIADILLOS

These are so named because that is what my only granddaughter, Hol1y, said they looked Iike when I served them.

Wash potato bakers (I per person to be served) SIice each potato cross-wise about every guarter inch, being careful not to cut all the way through the potato. This can easily be accomplished by placing the handle of a wooden spoon next to the potato on the chopping board. Now thinly slice one or two onions to have enough to insert a slice in each opening i-n t.he potato. Place the potatoes side by side in a greased baking dish. Pour over the potatoes a mixture of I stick of melted margarine combined with basil leaves ( fresh or dried) garlic powder, salt and pepper. Bake uncovered in a 400o oven for about an hour or until potato is thoroughly

cooked.

Note: I keep stressing not to overcook most vegetable, but in the case of potatoes, there is nothing \,rorse than the "craunch" of biting into an undercooked potato.

Did you know that beets are high in natural salt content? So if you are on a salt free diet, be careful.

The next time you are fixing pickled beets, add just a touch of cinnamon. That gives the beets a pleasant Iitt1e tingle to the taste buds.

The Mexicans who eat a Iot of dried beans have found that adding about a teaspoon of marjoram to the cooking water does not changre the flavor but cuts down on the problem of gas generated.

-1 82-

BE,AN SOUP

Here's a hearty bean soup that will winter's day.

1 pkgs. bean soup mix * Ib. kielbasa smoked sausage I cup chopped onion + cup chopped celery I chopped carrot I medium can tomatoes juice of I lemon 2 tbsps. Worcestershire I tbsp. dried basil I clove grarlic, minced + tsp. black pepper

fiIl

the bilt

on a cold

Parmesan cheese

Soak the bean mix overnight

in plenty of water. Drain, add three quarts fresh water and simmer gently for one hour. Add aI1 ingredients except cheese and kielbasa and simmer one more hour on low heat. Add kielbasa and simmer one more hour. Serve hot, sprinkled wlth Parmesan.

WTLTED LETTUCE OR KILLED LETTUCE

We have a running argument in our family whether the lettuce is wilted or kil1ed. Since wilted sounds less violentr wâ&#x201A;Ź will stick to wiIt. Another paradox (Do you know what a paradox

is? ft's two doctors. Sorry about that, I couldn't resist.) with wilted lettuce is the fact that we demand fresh crisp lettuce. When Gera1d had his litt1e vegetable garden, I would insist on picking the lettuce in the mornings while the dew was stil1 on the leaves and before the sun reached the lettuce patch. "Patch" that brings up another interesting subject.

We can have a ttpatch, tt a t'bed, tt a ttrowr " and a Itf ieId, tt aII in the same garden. shred lettuce. (This might surprise you. r shred rettuce with a sharp knife. Years ago I heard some cooking authority say that cutting Iettuce with a knife is less apt to bruise the leaves than breaking them. ) Slice onions, either Vidalia or spring onions, using most of the green blades. Set aside.

Fry bacon until crispy and crumbly. Pour off grease leaving one or two tablespoons in the fry pan. Stir 2 tablespoons flour lnto remaining bacon fat until smooth. Pour a mixture of * cup vinegar, { cup sugar, } cup water and cook until about the thickness of salad dressing. Al1ow to cool slightly, then pour over lettuce and onion mixture and toss. Sprinkle bacon over the top and serve immediately.

WILTED CABBAGE

Try the above recipe using cabbage in place of lettuce. this recipe and it was called German CoIe SIaw. -1 B3-

I found

THE UBTQUITOUS BAKING

SODA

f've always known that BAKING SODA (Sodium Bi-carbonate) had many different usages, but in my research through cookbooks and reference books in preparing the cookbook, I have been totally amazed. I'm tempted to do a parody on Elizabeth Barrett Browningts "How do I love thee, 1et me count the waysrr and SdYr How do I describe thee, 1et me count the ways. .

Use BAKING SODA to: Clean your teeth Freshen breath Polish your jewelry Polish your silver Deodorize your refrigerator Clean all enamel appliances and pots Clean fiberglass fixtures Soothe your upset stomach Neutralize, clean, and soften the water in your pool Clean and deodorize garbage cans boxes Clean and deodorize kitty-litter diaPer Clean and deodorize Pails Soothe bee stings Soothe the itch of hives

In

cooki.ng Keeps vegetables green

in cooking A pinch wiII restore the sweetness in cream beginning to sour Raises baked goods

FLASH: This just in--Baking Soda can cure athletes foot.

SO KEEP

A BOX HANDY!

WITCH HAZE'L

The onty other product I know that comes close to baking soda in its many and varied uses is WITCH HAZEL. Look for a bottle on the shelf the next time you visit your local pharmacy. Read the label. . .it's claims will astound you. It is an alcoholic solution of a distillate of the bark of the Vilitch Hazel tree.

It's used in medicinal lotions for bruises and sprains and in shaving lotions. Indians applied the bark to skin tumors and inflammations, made poultices for irritated eyes and chewed the bark to freshen the mouth. The boiled liguid was rubbed on the legs of athletes to keep them limber or to treat a Iame back. Witch Hazel twigs in water were heated similar to a sauna for treating sore muscles.

The Witch Hazel tree or bush in our area has the distinction of being the last blooming wild flower of the fall season.

The feathery yellow tendrils can be seen in late October after the last of the falI's burst of color has fallen to carpet squirrer town 184-

LYI\N'S MINI COOKBOOK -*N ,..N\ ,,.

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RESTORATION

efforts of the ET,LER FATiILY ASSOCIATION

COOKING WITII IITY FRIENDS

Digging down deeply, I suppose my interest in food preparation began in my mother's kitchen. As the youngest of four children, my adolescent years were centered about that room in the house.

It was fascinating to watch Mother grind that exotic spice, nutmeg, in a special nutmeg grinder. On special occasions, she would splurge and put a red or green maraschino cherry on each salad or dessert. In strawberry season (we didnrt have these the year around as today), she would bake over-sized short cakes, cut them in half, place generous portions of sweetened berries, replace the top and more strawberries and then real thick whipped cream (not cool whip). That was reaIly special.

Memories of the 1930 decader mY first

ten years, conjure

up

such preparations as making 1ye soap, cutting field corn and ptacing on racks in the sun to dry (an old Amish tradition), time, stewed dry corn. which we always had at Thanksgiving t'down" in a huge crock for putting it and sauerkraut Making of the hog after killing the annual of course, And, the winter. roasts, sausage, yielded bacon, hams, the first frost which prepared was soup vegetable chops, and headscheese. Homemade and- canned in quart jars for the winterr ds was a side of beef.

The beef was cooked and canned with the broth which through the winter was brought up from the cellar, re-heated and served up with dumplings. At the age of 10, f complained to the family that it sure woutd be nice to have store-bought Campbells Soup once in awhile! Today, I would kiIl for that wonderful vegetable soup, chock fuII of garden vegetables or canned beef with fluffy dumplings.

Off to the great war and then to the University of Nebraska and finalty to New York City, Denver, and Europer mY world opened up. After a career in Retailing and then 16 years in sales witn Burlington Industries, the latter moving me to AItanta, GA, f found myself entertaining "at home" which would never number more than perhaps eight guests.

A new plateau was attained when, in L967, f was asked to prepare a dinner for 100 members of the Atlanta Guild of Organists at my church, Central Presbyterian, in downtown Atlanta. A friend oi culinary expertise was to help in this project, but he was stranded in Tampa, FL, in a hurrj-cane. So I bit the lip and pressed ahead with a menu and preparation that is still remarked about by attendees at that function 25 years agoFood for that evening was served buffet style and included: Smoked Turkey Breast, Fresh Fruit Compote, Hot RoIIs, Steamed Rice and EGGS ORIENTAL. This latter item was the clincher.

CONVERSATION-PIECE RECIPES It came from a cookbook entitled:

by Ruth Vendley Neumann and it featured Reese Finer Food products.

-187-

EGGS

ORIENTALE SeTves

4

I cup canned broiled mushrooms * cup chopped green pepper + cup chopped onion + cup butter + cup thinly sliced water chestnuts 1 can condensed cream of mushroom soup + cup coffee cream + cup grated Cheddar cheese 3 tsps. soy sauce 6 hard-boiled eggs, sliced 2 cups cooked rice Saute mushrooms, pepper, and onion in butter for 5 minutes.

Add water chestnuts, cream of mushroom soup, coffee cream, Cheddar cheese, and soy sauce. Heat, stirring constantly, until cheese melts. Add egg slices. Serve hot over rice.

Now how about this: EGGS ORfENTALE for 100 servings!

24 cups canned broiled mushrooms 6+ cups each chopped green pepper, chopped onions, and sliced water chestnuts 6+ cups of butter 25 10 oz. cans of cream of mushroom soup (use the 51 oz. size cans) 6{ cups coffee cream L2+ cups grated Cheddar Cheese 25 tbsps. soy sauce 150 hard boiled eggs 50 cups cooked rj.ce

IS NO EASY JOB! (Thatrs the understatement of the year, decade or century, to which any fulI-time housewife and preparer of three meals a day, seven days a week, etc. will attest. ) That successful, first foray into the world of food preparation was enough to embark me onto what has become my life's second CATERTNG

career.

(Being co-editor of this cookbook doesn't glve me too many privileges, but being the word-processor operator enables me to add "asides" as I go a1ong. This is especially true since Lynn doesn't know how to use the word-processor. . .So you know what I have, POI{ER. Lynn suggested deleting this personal history, but f decided it was interesting and aII Eller readers would enjoy it.

Unless Lynn pitches a temper tantrum Iand I almost wish he would because it might be fun to see calm composed Lynn with ruffled feathersl here it will remain. Now, after those unsolicited words, back to Lynn. ) -1 88-

In L973, after having left the sales position with Burlington, I $/as approached by Atlanta's premier (and only, at that time) catering service. Frank Cloudt was known throughout the city as THE EXPERT in party planning, preparation, and servi-ce.

With Frank I trained, r slaved, and f sweated for eight years.

He taught me fearlessness, a most basic reguirement if you are to think big in this field.

We tackled parties in Birmingham, AL for 500, in Montgomery for 1000 for the Cotton BaIl in a civic center that rea1ly required our bus load of servers to have been outfltted with rolIer skates. A wedding reception for Mr. Wj-nton "Red" Blountrs daughter (he hras Postmaster General in the Nixon Administration) at his estate outside of Montgomery. There we should have had golf carts to service the wide-spread presentation of food.

Our service area vras Mr. Blount's 8-car garage behlnd the great house.

In the middle of August in steamy Chattanoogar TN, for the annual Cotton Ball at the City Auditorium, we assembled 1500 shrimp cocktails in back of the auditorium in the parking lot!

Another moment to remember in Montgomery was in the midst of an outdoor wedding reception so carefully planned and staged in a lovely setting among ponds and walkways when a torrential rain deluged down upon all 800 quests and our own two bus loads of servers. ft was a scene of pandemonium as guests scurried for shelter, many of whom chose to huddle under our two 20x20 area tents. Food was stomped into the muddy ground and when the rain finally let upr the scene had been transformed into a disaster area. We looked helplessly at chafing dishes fuI1 of water, champagne glasses (about 1000) smashed or falling out of rain-soaked boxes, and the huge wedding cake slowly disintegrating into mush. Though it was difficult, I must admit, for us to see the rainbow at the end of the storm, the frogs vrere merrily croaki-ng away in their watery paradise. . . (Did I hear one of them sayr "what fools these mortals be."?; We reacted as any intelligent human being would. We stripped off our aprons, loaded into buses and headed for a motel, abandoning that soggy scene until the next morning.

It isn't exactly a "baby -step" from a storm-wrecked wedding reception in Alabama, but more like "that one giant leap" to an opening of a neri, shopping maII in Co1umbia, SC. P1anning, preparing, and transporting food and equipment from Atlanta to Columbia for a guest list of 3000 was more like a nightmare than a catering career challenge. Taking on this catering job reguired the ultimate in fearlessness. We were "saved by the bel1" when it r/'ras crucially about to breakdown at the buf f et tables. . .tables ladened with fresh fruit compote, Chicken Picatta, a vegetable melange and 3000 Ile de France ro11s. f personally hauled those rolls from Atlanta to Columbia in a station wagon. I looked like a traveling bakery. The "be11" -189-

that saved us that night was Peter Duchinrs Orchestra from New York. When the music began at 9:00 that evening, all 3000 guests fled the buffet tables to the dance floor. I never did thank Mr. Duchin for that repriever or should I sdyr salvation from what appeared to be headed toward complete disaster.

We pulled our act together, two trucks, five station wagons loaded with eguipment--minus three chafing dishes which we never found, a few left-overs, and servers, &t 5:00 AM, we headed for the only open-all-night eatery in Columbia to have breakfast. see the astonished look on the faces of the I can still restaurantts one cook and one waitress as our caravan rounded the corner and proceeded to disembark in their parking lot.

It $ras as if a horde of alj-ens had descended from the moon upon their quiet, no-customer haven. we, forty in all, helped the cook prepare eggs and toast and, humanely, hre served ourselves. rn those "Cloudt" years and in the last ten years of owni-ng my own catering services, there have been many successes and fewer numbers, but always challenges. Each event whether an anniversary party, wedding reception, Bar Mitzvah, corporate eventr oE sit-down dinner for sixteen, the opportunity to be creative with food preparation and presentation has been rewarding.

vb

Do you

FOODS

srrLL

waNT

To BE A

cATERER?

o$e

T LIKE TO PREPARE O\rER AND O\rER

BAKED CEEESB GRITS

Do not turn up your nose at this! Havi-ng lived in the South for 30 years, I have not succumbed to plain cooked grits with my breakfast eggs. However, f have a penchant for BAKED CHEESE GRITS. It is a wonderful, hot casserole to serve in place of potatoes or rice.

In my Catering busi-ness in Atlanta, I have often shocked even Southerners by serving this casserole with the regal Beef Tenderloin. I like to think of this combination as the British would pair their Roast Beef with Yorkshire Pudding. Try it, you might like it!

6 cups boiling water 1j cups all purpose grits 3 eggs 2 or 3 tsp. garli-c powder 2 tsps. salt + tsp. paprika Dash of Tabasco I tsp. Worcestershire Sauce I pound sharp Cheddar cheese, grated I stick butter or margarine -1 90-

grits Stir into boiling water, stirring constantly until completely mixed. Cook until thickened (about 5 minutes).

Add seasonings and mix thoroughly. Beat eggs slightly and add a small amount at a time to the hot grits- -STIR- -so the eggs will not coagulate. Add cheese and butter and mix well. Pour into a buttered casserole; bake at 350o for 45 minutes. Serves 6 or more r ydr alll GAZPACHO

A cold vegetable soup of Spanish origin, Gaspacho will cool your palate on a hot summer day. The longer it refrigerates, the better the blending of flavorsr so make this batch for 12 or double it for 24. It will keep, but not for long because you are going to love it!

6 ripe tomatoes, peeled and seeded (place them in hot water two minutes and the peeling is easy).

3 cucumbers, peeled and seeded 3/4 cup diced green pepper 3/4 cup diced onion 3 cups or more canned tomato juice 6 tbsps. olive oil 4+ tbsps. vinegar Dash of Tabasco SaIt and pepper to taste 3 garlic cloves or garlic powder (2 tsps.)

Put vegetables and garlic in a blender or food processor and reduce to a puree. Put in large bowl. Add tomato juice, oil, vinegar, and seasonings. Whisk until well blended. Place in refrigerator for at least 24 hours before servingr.

I like to serve the soup with an ice cube floating on top and perhaps a slice of lemon. In Spain you would be offered additional dices of tomato, green pepper, and cucumber to garnish the soup.

HAM LOAF

I 1b. ground lean pork I lb. ground lean ham (have your butcher do this for you or grind in food processor ) 5 slices bread soaked in 1+ cups milk 3 beaten eggs

* tsp. salt * tsp. dry mustard Mix the above ingredients together until well-blended.

In bottom of a loaf pdnr sprinkle L/3 cup brown sugar (or more) and then sprinkle the sugar with ground a1I spice or ground -191-

clove use your discretion with the amount of spices. The sugar and spices create a sweet, pungent sauce for the baked HAM LOAF. I can't get enough of this tasty dish!

ITIARINATED CARROTS

2 lbs. carrots, peeled, sliced and cooked 1 med. beII pepper, thinly sliced 3 med. onions, thinly sliced and broken into rings Layer the above ingredients and marinate with: I tsp. salt + tsp. pepper 1 10 oz. can tomato soup 3/4 cup sugar * cup salad oi1 3/4 cup vinegar 1 tsp. prepared, yellow mustard I tsp. Worcestershire Sauce Cover tightly and refrigerate over night.

SCALLOPED

SALTTION

ReaIIy easy to prepare and light to the taste.

4 tbsps. chopped onion 4 tbsps. chopped green PePPer 2 tbsps. margarine Saute until transparent and add to: skin I 16 oz. can of Salmon, picked over for bones and j salt tbsp. and flour 1 cup evaporated milk with 2 tbsps.

Mix atl ingredients together and pour into a pyrex loaf pan (buttered). Dot with fresh bread crumbs and sprinkle with Ditt Weed.

Bake at 400o for 20 minutes. Serve with lemon slices.

3 hungry people or 4 people for a tight lunch.

Serves

SUOKED SALTITON PATE

1 16 oz. can salmon (drained and flaked. Reserve liquid) I tbsp. lemon juice + tsps. liguid smoke 1 8 oz. pkg. cream cheese, softened 2 tsps. grated onion + tsp. salt Combine all ingredients and mix thoroughly (if dry, add salmon liquid until correct consistencYr usually about + cup). Chill foi several hours or overnlght. Before serving, shape into _1 92_

a mold or balI. Garnish with chopped fresh parsley and * cup chopped pecans. Serve with crackers or toast triangles. Serves I0.

TIOAST TRTANGLES

Make these yourserf. They are so easy and very inexpensive.

Purchase white and whole wheat sandwich bread, the large oversized loaves of the least expensive brand in your market. With

Erectric knife, cut crust from bread using five slices at a time. When trimmed cut the same number at a time crosswise to create triangles. Prace on a cookie sheet and bake in a 400o oven for 12 minutes or until browned. presto! Bag them to keep them crisp.

PRESSED CEICKEN

Here's an oldie. How many recipes have you seen Iately that say t'clean, singe and cut-up a chicken. tt ?

I chicken salt and pepper I tbsp. gelatin to each pint broth or omit gelatin and reduce chicken stock in half by sj-mmering until reduced

crean, sj.nge and cut-up a chicken. Prace it in a kettre with a littre water, cover closely and simmer until the meat wirl faII from the bones. Lift the pieces from the kettre wlth a skimmer and scrape alr the meat from the bones, separating the white meat from the dark and taking out the pieces of skin.

Season with salt and pepper.

Soften gelatin in two tablespoons of water for each tablespoon of geratin and add to boiring chicken broth. place the meat in the dish it is to be pressed in, laying the white and dark in arternate layers, and adding from time to time a littre of the broth to moisten aIl welr. when arr the meat is in the dish, pour over it enough broth to cover it; Iay a plate on top of it; place a heavy weight upon the plate and set away in a cool place. This makes an attractive dish for luncheon, slices and garnished with parsley.

q

(LE) The reciper oD the next page, (from Gormet Magazine, L961) came to mind when working with Juanita at Barkerrs Creek in Iate September, 1992. The l00-year-old apple orchard adjacent to the Gerald Eller mountain home was ready for picking. pick we did, and I returned to Atlanta to prepare yet another batch of "Apples in Orange Sauce. t' -1 93-

APPLES TN ORANGE SAUCE

Combine 3/4 cup each of orange juice and sugar, 2 tbsps. grated orange rind and 1 tsp. grated l6mon rind. Bring syrup to boi1, stirring constantly. Cbre and guarter 6 red cooking apples and add them to the syrup. Lower heat and simmer the apples until they are just tendLr. Serve vrarm.

THE T'LTTUATts CHOCOLATE I.UDGE PTE

using a double boiler and over hot water: mert 1 stick of butter and 3 squares unsweeLened baking chocoiit.. set aside to cooL.

Beat 4 eggs in a mixing bowl untir right and frothy. rnto the eggs beat: 3 tbsps. white Karo s.yrup, r+ cups sugar, -tnis - tsp. vanilla. aaa t:p. salt, and 1 mixture to the cooled{

chocolate and mix thoroughly.

Pour into a 9.". _ pastry lined pie pan. Bake at 350" for 25 to 30 minutes until the top is crusty- but filrlng is still somewhat soft inside. Do not overlgkel 'pi" so it will not 6E 6o-sEE-wiE cooled.should shake like custard This pie is best served $/arm from the oven. Do not refrigerate. rt may be served but a thin topping of a good vanirra bean ice cream wilr_plain, send you into chocolate euphoria!

C-----A-/

(lu} Here are German dishes of mine, and they shourd lyo favorite be served together along with uoirea]parsreyea potifoes.

SIIOKED LOrN

oF PORK (Kass1er Rippchen)

8 lbs- smoked loin of pork (who1e roin with bone in) Boiling water 1 bay leaf 8 peppercorns 6 whole allspice wash and scrub loin of pork. place a kettle and add boiling water barely to cover. Add bay leaf,in peppercorns and a]lspice.

Simmer, allowing 30 minutes per pound.

Let the loin cool in water. Remove unwanted fat and reheat prior to serving- or you may place the 10in on a pan and place in a hot oven (425"r- gastl wine or fruit juice. Lohrer heat to 350o and ret it brownwith for 25 minutes untit grazed and shiny. )

Allow 3/4 pound per

serving. This reeipe serves -194-

10.

SAI,ERKRAUT ITITE

APPLES (TTEiNKTAUt)

1 gt. sauerkraut * sliced onion 2 tbsps. butter or bacon drippings (preferred) 2 or 3 medium size apples L+ cups white wine * cup stock or chicken bouillon 1 tsp. brown sugar 314 tsp. celery seed Saute onion in drippings or butter until Drain kraut slightly. transparent. Add sauerkraut and cook slow1y. Wash, peel, and core apples, dice the apples and add to sauerkraut. Add wine and enough chicken stock to cover. Cook slowly for 30 minutes, uncovered. Add sugar and celery seed, cover and finish cooking by simmering slowly or place in a 325" oven for 30 minutes longer. Serves 4 to 6.

The preceding two recipes are from Luchowrs German Cookbook first published in L952. Luchow's was a very famous restaurant on or near East t4th St. in Manhattan. It hras a New York City landmark from the turn of the century until it closed some 70 years later.

A

CIIEESE SAUCE

(Rich, but

SOOOOOO

good)

+ cup butter or margarine + cup flour 2 cups chicken broth 2 tsps. (plus) Worcestershire sauce 2 cups grated sharp Cheddar Cheese 2 cups dairy sour cream Over medium heat, melt butter in and cook until bubbly. Add broth and Worcestershire sauce. cook, stirring until slightly thickened. Gradually add the sour cream to a slightly cooled sauce, stirring in completely until smooth.

This sauce can be used for vegetable casseroles or potatoes au gratin. f use it over chicken and broccoli: CHICKEN AND BROCCOLI

Simmer 6 chicken breasts in water with onion, carrot, celery, and salt. When done and cooled, pull breast meat off the bone.

Arrange in a casserole. Over this place very stightly steamed broccoli (steam just until the green color becomes vivid--it will continue to cook in the oven). Pour sauce over the entire arrangement and sprinkle the top with another cup of shredded Cheddar. You can add some sliced toasted almonds if you wish.

Bake in a 35Oo oven until bubbly, about * hour.

-195-

LYNN,S sPIceD APPLE cIDER

This recipe was created by Lynn when he was the catering manager at cLouDTrs in Atlanta, GA. TO: I quart apple juice ADD: 4 sticks cinnamon 1 tbsp. cloves SIMMER: about 20 minutes ADD: I pint can pineapple juice sweeten to taste with honey or 1 or 2 tbsps. Iight brown su9ar

Strain and re-heat to serve. Yield: 5 servings. When doubling this recipe, use half as many cinnamon sticks and cloves.

For a party punch bowl, put a band-aid on your thumb and forefinger and stick cloves in three oranges. Heat oranges in oven until oi1 begins to show on skin. Drop them in the punch bowl. When using clove-studded oranges, omit the cloves above.

OF TIIUUB ( not the band-aided ) : Use one-half as much pineapple juice as apple juice. Everything else t'to taste" which means "by guess and by golly."

GENERAL RIrLE

SPARKLTNG SANGRIA

CARDOBA recipe in the BEVERAGE section of this cook book, but just before serving gently pour in enough gingerale to give it a bubbly sparkle. You will note the world "gently" pour. This is good advice all the way from champagne to beer, from gingerale to diet coke. Pouring s1ow1y down the side of the punch bowl or into a slightly tilted chilled goblet will prevent the bubbles from escaping into the air.

Using frozen fruits, such as strawberries, raspberries, peaches, etc., will chill your punch without the diluting effect of have a lot of crushed ice. However, remember frozen fruits natural sugar as well as sometimes sugar is added in the freezj-ng process. So taste test and do not add sugar in your original mj-xture. Be careful how you "taste test"r you don't want to be "looping" when your greet your guests.

GEORGIA PEACH FREEZE I canrt end a cookbook from Atlanta without a good peach recipe.

1 cup fresh Georgia peaches, peeled and sliced 2 cups freshly sgueezed orange juice 2 cups vanilla ice cream * cup plain yogurt L/8 tsp. cinnamon Freshly grated nutmeg, to taste Combine all ingredients in blender and process until smooth.

Serve immediately. Makes servings for 6.

Use my SANGRIA

_1 96_

HISTORY IDBOPLE AND PLACES

INDEX ,{))t

k$,*'.*'.

)W,{

I

TEB BT,I.BR Ct{)Mf

Itrs eaay tnough to titter u'en de ster Ls suokinr hot, But hltre uight hatd to gtggle wten deyrs nuffLnr Ln de pot.

--?aul

Lautence Dunban (1872-1906)

'{ .[

\.:

{

+{

lKiW

tnhat foods these norsels

bâ&#x201A;Ź. . .'

- - -Vatla.tlon

on Shaheapeatel,

HTSTORY

As seen through the eyes of a passive by-stander.

Juanita Fisher Eller

THE ELLER FATI{ILY ASSOCIATTON

Founded:

L987

Founding Fathers or as Gerald $ras inspired to comment: The Papa and the Ivlamas. James Gerald Etler, Whittier, NC, Founding prlsident and Editor of THE ELLER CIIRONICLES. Charlotte Eller Marshall, Corvallis, OR, Founding Secretary-Treasurer, and Janine Eller Porter, Coeur dtA1ene, Idaho, Founding Vice-Presi.dent.

About four years before his retirement, Gerald wag- exposed to the "Genellogy Bug" through an "over-view course" offered by the extension division of the University on "How to trace y6rr. ancestors.rr During the incubation period and until he Lhanged his status from Professor to Professor Emeritus at Western Carolina University, he experienced very few symptoms of this dreaded disease. But within a year following retirement and having completed renovations on his beloved log-cabin, the germ had its tentacles surrounding his brain celIs, and wa! he will ii") holding on with such tenacious determination that never be able to abandon either his obsession or his computer.

During his early feeble attempts at "finding his rootsr" Gerald came ,rpon the names of two researchers from his line--Charlotte Eller itarshall and Janine EIIer Porter. I started to say that Fate got them together, but reatly Fate had nothing to do with it, they started corresponding and telephoning and exchanging behind the iniormation and then Charlotte, the driving force scenes, said, "Let's start a family association (You will note that up to this point t' the term 'family associationr is still in lower case letters. ) and suddenly THE ELLER FAUfLY "Let's do itr" responded Gerald and has been so every since. capitalized became ASSOCIATION first discussion with in this had Gerald stipulation one The was paramount. interested getting Janine was that Charlotte had definitely interest Janine's fact In interested. was She of unpublished reams and reams has she and pre-dated Gerald's data.

shot up and Genealogical the plans visit to making was Gerald suddenly Library at SaIt Lake City, with the second leg of the trip being

Once this decision was made, our telephone biII -1 99-

to visit and meet our new "cousin" Charlotte and compare notes.

This we did in the summer of 1987.

Letters and telephone calls were made and the results astounded even these three intrepid organizers. And, of course, the next step was the first INTERNATIONAL ELLER FAUILY CONFERENCE. They couldn't call it a "re-uniont' s j-nce this group had never been a "union" so it was dubbed "coNFERENcE.rr "TNTERNATTONALTT because Gerald had initiated a correspondence with two Eller descendants in Germany. One of whom did appear and participate in the Conference with an illustrated lecture on Eller people and places in Germany.

The two years preceding the CONFERENCE were consumed with the expenditure of time, energy, and money in such "housekeeping" chores as writing a constitution, setLing dues, contacting Ellers from aII lines, planning and executing the E'IRST ANNUAL CONFERTNCE which was held in Salisbury, NC, the County Seat of Rowan County and the locale of many of the original Eller immigrants. Salisbury is a lovely, southern town, steeped in history and proudly boasting a beautiful up-to-date Iibrary with the entire third floor dedicated to GENEALOGY. (The Archivist and Special Collections Librarian has indicated a willingness to accept and preserve EIler Family History along with papers and photographs. ) The Salisbury Conference exceeded all expectations! At that time the temporary officers who had been serving until a formal election could be held, stepped down and a duly elected Board A. WiIliam Eller was elected of Directors was installed. who relinguished his post replacing GeraId EIler, President, J. t'permanent" the CHRONfCLES which is editor of the to become published guarterly and expands in scope and length with each publication thanks to the enthusiasm of the membership and individual contributions of stories, histories, sharing of Iineage information, and requests for family data. Charlotte EIler Marshall agreed to continue as Secretary/Treasurer for another two-year term. Janine E1ler Porter reguested relief from her role as Vice-President due to pressing family The She was replaced by Vernard Eller. responsibilities.

Constitution was amended and corrected and approved.

The Board voted to schedule the next ELLER FAIIIILY CONFERENCE for July, 1991, to be held in Estes Park, CO. Following a barbecue, hosted by Vance and Charlotte Eller of Salisbury, the CONFERENCE was officially pronounced a success and adjourned.

During the two year interim between the Salisbury Conference and the Estes Park Conference, the membership was in nowise idle.

The Chronicles continued to appear quarterly, the telephone bi1Is continued to mount, a day was a complete failure if Gerald didn't get at least one piece of Eller Family Under BilI E1lerr s excellent correspondence in the mail. leadership and with the assistance of fAMfLY members, the - 200-

ASSOCIATfON republished James Hook's DESCENDANTS fN AUERICA.

book: GEORGE UICIIAEL ELLER This book hras originally published in L957 and had been out of print for some years with very few copies available. Having obtained permission from James Hookrs children to reissue his book, the ASSOCIATION had 380 copies printed aII of which were sold out before the Estes AND EIS

Park Conference convened.

Another successful CONFERENCE was planned and executed under the able guidance of BiIl EIIer with much help but little mention of his wife Madelyn. Both of these CONFERENCES were highlighted by slide tape shows, video tape recordings, family papers presentations, grood food, and plenty of planned and unplanned recreation. A visit to Estes Park is a treat for anyone but for those of us who had never been there before, it was a delightful experience. ASSOCIATION business was regulated, insofar as possibre to a minimum of business meetings. Birl agreed to continue in the office of President for the next two years. Charlotte Marshall was elected Vice-President with the unenviable task of planning and preparing for the next CONFERENCE which is scheduled for Portland, OR in July, 1993. Nancy Eller of Crawley, TX is the new Secretry-Treasurer. A ne$/ Board of Directors was duly constituted and installed. Lynn EIler, co-author of this COOKBOOK, whose talents are many in addition to his cooking/catering abilities include musj.c and program pranning. He served werl in that capacity at the Estes park CONFERENCE and had been re-nominated to this responsibility for the Portland CONFERENCE. Prior to the Estes Park coNrERENcE, Janine Porter came up with the idea that the ASSOCIATION needed a banner to be prominently displayed throughout the CONFERENCE. She suggested this to Gerald who accepted it for the good idea it was and immediately offered the services of his wife, Juanita, that's Râ&#x201A;Źr to design and make and see that said banner was ready for inspection on opening day of the conference. I came up with a royal blue satin banner with metallic silver letters proclaiming the ELLER FAUfLY ASSOCIATfON to all who cared to look. Gerald and Bill considered r had been remiss in not including the date of founding on the bannerr so this was added as an afterthought upon our arrival at the meeting.

Since the last CONFERENCE, Charl-otte has put into action many of her thoughts. . .i.e. beginning the long, complicated process of applying for Tax-Free Status for the ORGANfZATION; doing the groundwork for the upcoming CONFERENCE; writing, reviewing, calIing, cooking, cleaning, washing, etc. aI1 the many things a busy executive-housewife has to fit into her schedule.

Now we have an ORGANIZATION with tax exempt status, a NEI{SLETTER (that's a misnomer, it is more like a guarterly journal), a CONSTfTUTION, a BOARD of DIRECTORS, a BANNER, and a COOKBOOK. Who knows what will be next?

-201 -

CONTRIBUTORS

Agner,

Mamie

Bringle Ferry Road Salisbury, NC 28L4L Ashley, Ruby Warrensville, NC 28693

E1Ier, A. William (Bil1) 370 Upham St. Lakewood, CO 80226

EIIer, Ann Janisch

16 Poor Richards Drive

Bow NH 03304

Ba1dwin, Bessie and Myrre1 20 WindihiIl Dri-ve Greensburg, PA I5601

EIler, Beverly Peterson 8859 W. Harvard Place Lakewood, CO 80227

Barker, Margaret I4I5 West Ball Rd

EI1er, Charlotte Fisher 550 Fox Hollow Lane Salisbury, NC 28144 EIIer, Christie Roe and Capt. Michael Lynn Eller

Anaheim, CA 92802

B1ack, Kay 3001 Berkeley

Bakersfield, CA 93305 Cathey, Jerri Eller

Dothan, Alabama 3630I

225 Lucerne Lane Winston-Salem, NC 27L04

EIIer, Joy Foster 401 W Ist St. Trenton, NE 69044 EIIer, Julia and Roger

Clamp, Mary Eller 22L9 Condor Avenue Colorado Springs, Co 80909

405 Vernon Terrace

Raleigh, NC 27609 Eller, Lorna E. Camden Military Academy

Coolidge, Louise Eller 1401 West 1st. St. McCook NE 59001

Camden, SC 29020

Collins, Jane EIler Des Moine, IA

EIler, Mary Martinez

South 4235 Driftwood Drive

Collins, Violet Fisher 2Ll Nottingham Drive Huntersville, NC 28078 Cooper, Betty (Elizabeth) 18604-129th PI SE Renton, WA

Spokane, WA 99206

E11er, Melinda 2300 Briarwest Blvd, Houston, TX 77077

98058

4008

Eller, Mildred and Wade 2806 McKinney Lane Boise, ID 83704 Eller, Nancy 500 E. Mission St.

Denton, Ivlamie 1 Pebble Creek Drive

Asheville, NC Eckerle, Ore Lee Eller Rt. #2 sox 460 Suttonrs Bay, MI 49682

Crawley, TX

76035

EIler, Patrici-a 1416 E. Kleinsdale Tucson, AR 85719 -202-

Eller, Phyllis and Vernard 24448 Third St. Laverne, CA 91750 Eller, Raymond 344 S. Serrano #67 Los Angeles, CA 90020 Eller, Renate Europwijk 102 8-2440 Geel, Belgium

Hoes, Ann 324 Jayellen

EI1er, Sarah and LoweII 3310 Harborwood Drive Salem, VA 24153 EIIer, Sarah and Steve Rt, #3 Box 427-R Sylva, NC 28779 Eller, Mrs. Ted 1406 W. Grandview Knoxville, fA 50138 Eller, Winnie and Steve 15 Paperneck Drive Ridgefield, CT O6877 Ellingson, Cathy

Hubbard, Jeannie E1ler 34 Clovernook Drive

Burleson, TX 76028

Holst, Judy Eller 2609 West Atlanta Place Broken Arrow, OK 740L2 Howard, Barbara 8215 Bringle Ferry Rd.

Salisbury, NC

Arden, NC 28704

Huffine, Ann I7l7 S. Black,

Bozeman, Montana 59715

Huffine, Marjorie R. L7L7 South Black, #50 Bozeman, MT 59715 Keller, Jane E11er 293L Brookwood Drive Fort CoIIins, CO 80525 Kesler, Natalie Eller 4225 Stokes Ferry Rd. Salisbury, NC 28146 Korte, Solveig 407 N. Plum St. Vermillion, SD 57069

1141 Timberline Drive

Bearbrook,

TX

Ford, Lorraine KaIispell, MT 59901 Godfrey, Marion and Marjorie PO Box 871 Black Mountain, NC 286LL

Lammel, Glenda EIler L2464 O'Herne St.

Gravlin, Barbara Browne 24642 Sunrise Ct. Dana Pt., CA 92629 Green, Winnie Mae Eller

Omaha, NE 68137

Lammel, Sue Eqnoske L2227 Orchard St. Omaha, NE 68137

2302 Crocky Park B1vd.

Lawton, OK 73505

Lammel, Julia Ann Haus Huber, 73L7

Haney, Sue 909 Sandhill Rd.

AshevilIe,

28L46

Valens, Switzerland Marsha1I, Charlotte Eller

NC

2832 Highway 20L

Hargreaves, Cathie 55 Knob Rd. Pisgah Forest, NC 28768

Nyssa, OR 97913 -203-

Troutman, Peggy 8180 Bringle Ferry

Mouer, Jean EIIer 2208

N.

NorthwaY

Salisbury, NC

Tucson, AZ 85716

I"lcCaII,

Road

28146

Vaughn, Dorothy Eller 18 Laffite Circle No. Little Rock, AR 721L6

Ken

3700 NW Harrison

CorvalIi-s, OR 97330 McNabb, Hilda (Bernie) Eller L28 JuniPer St. Lake Jackson Tx 77566

Vaughn, E. Sidney, III 3320 Upper Palace Green Virginia Beech, VA 23452

Napp-Zinn, Klaus

Vaughn, Janice Wegener 9 Randal Cove Maumelle, AR 72113

Olsen, Frances

Watson, San Dee 10150 East Harvard #-738 Denver, CO 80231

Gyrhofstr. 15 D-W 5000 KoIn 4I, GermanY Tremblee Creek Rd.

Kalispell, MT 59901 Pinkston, Stella 8235 Bringle FerrY Rd. Salisbury, Nc 28L46 Porter, Janine Eller

White, Evelyn Fisher 72L6 Everette Dri-ve Charlotte, NC 282L4 Williams, Ruth J. 8538 San Pedro Pky.

1209 Fernwood Court Coeur D'Alene, ID 83814

DaIIas TX 752L8-4325

Renwj-ck, Letha Troxel 1005 S. Grand Ave. #202 San Pedro, CA 90731

Rosebrooks, Lois Fisher Gore Road Webster, MA 01570

Sperati, Eloise Morris 23 Mustang Acres Parkersburgr WV 36104

Sperati, Sonnj-e (Mrs. 27L0 Tanager Drive Wilmington, DE 19808

Bob)

Stewart, Susan CIamP 4395 Pine HoIIow Court Alpharetta, GA 30202 Stolte, Bethel Jean E1ler Rt. #1 Box 19 LudeII, KS 67744 -204-

RECTPES

APPBTIZERS

Artichoke Heart Spread Artichoke Puffs Artichoke DiP, Hot Baked Brie Beef Stick Cheese Biscuits or Straws Cheese DiP Cheese Fondue Cheese Pennies ChiIi Con Casse Cocktail Sausage

9

14 10 150 10 141

rsl

11 13

BalI

Crab CanaPes Cracker Snacks Crazy Meat BalIs Curried ShrimP Pate Easy Hot Cheese DiP Eggplant Pate r5ibue, Cheese (from Switzerland)

Party Cheese BaIl Pierogi Dough Pierogi, Southern StYle Pierogi, The ReaI Thing Pineappte Cheese BalI Quick Hot Snacks Salmon, Smoked Pate + Toast Triangles Sausage BaIls Spinach Bread Vegetable DiP

I3

151 L2 14 L4

I3 141 1s1

l1 II 11 L2

r51 L92 L2

L52 13

BEVERAGBS

15

Cherry Bounce Coffee TiPs CranberrY Punch + Variations Georgia Peach Freeze Lime PineaPPIe Punch Punch #ts I, Russian'Tea

2, 3, 0, 5,

L52 L7 195 15 15 18

6

I8 I8

Sangria a Ia Cordova Sangria

195 195

Sparkling Sangria Spiced Apple Cider Spiced Tea, Instant Mix

1B

Steve and Sarahrs Wedding Punch Tea Tips Valentine APPIe Juice Wassail BowI wine from Welchrs GraPe Juice -205-

I6

L52 L7 L7 T7

L-J

/W

aa'

BREADS

Biscuits

I9

AngeI

Baking Elsier s Buttermilk Biscuits Cheese and Onion Bun Coffee Cake Henryrs Applesauce Coffee Cake Henry's Peach Coffee Cake Corn Bread Corn Bread Powder

Hush Puppies

Jalapeno Corn Bread Mexi-can Corn Bread OId rashioned Steam Bread

Pancakes Dumplings Fluffy Dumplings Mary Starrrs DumPlings Bisguick Dumplings Sma1l Dumplings

r56

Refrigerator Rol1s Sourdough Rolls

Yeast Rolls Yeast Ro1ls or Bread

Poppy Seed Bread

Pretzels

Pumpkin or Persimmon Nut Bread Raisin Bread Raisin Bread Raisin Zucchini Bread Rhubarb Bread Homemade

2L 155 22 29 154

21 22 31 22

Henryrs Honey Cinnamon Rolls Hot Rolls Parker House Rolls Potato Yeast Rolls

Sourdough

I9

r36

Indian Fry Bread Lemon Bread Orange Bread Pita Bread

scones #ts L, 2,

32 32

20 2L 2L

French Toast

Rolls

19 153 20

3

Starter

32 2L 23 24 25 28 30 30 23 24 24 25 25 25 27 26 27 27 27 28 28

Feed back Sourdough Bread Sourdough Pancakes Sourdough nolIs Spoon Bread Mexj-can Spoon Bread Shaker Spoon Bread Simpler Spoon Bread

L44 2B

155

-206-

DESSERTS

Cakes and

rrostings

Angel Food Cake + Frosting' Caramel Fudge Prosting Carrot Cake + Frosting Carrot Cake + Frosting Cherry Cake + Icing

3

39 35 36 35

Cheese Cakes-Coconut Rum and Amaretto Chocolate Angel Food Cake

Chocolate Cake, Siren's + Icing Coconut Cake + Icing Coconut Cake, Rave Review Coconut Cream Cheese Frosting Fresh App1e Cake + Cream Cheese Icing Fresh App1e Cake Fresh Apple Cake + ToPPing

Fruit

Cake

L62 37 37 37 38 38 47

47 38 39 134 39 150 40 40 40

Cake

Hummingbird Cake + Frosting Italian Cream Cake + Frosting Jam Cake + Filling

4I

Lemon Custard Cake Lemon Loaf + Glaze Low Calorie Cakes

143

Chocolate lce-Box Cake Lemon Ice-Box Cake Meltow Yellow LaYer Cake + Icing Oat MeaI Cake + ToPPing OId San Francisco Candy Crunch Cake

Pecan Cake Pound Cakes CherrY Coconut Pound Cake + Icing Chocolate Pound Cake Chocolate Pound Cake + Icing Chocolate Pound Cake + Icing CoId Oven Pound Cake Cream Cheese Pound Cake + Frosting Red Velvet Pound Cake + Icing Poppy Seed Cake + FiIIing + Icing Sourdough Applesauce Cake Tea Cake (Teekuchen) Texas Sheet Cake + Icing

Turtle

35

4l

Mexican Fruit Cake V'Ihite Fruit Cake Fudge Frosting German Chocolate Cake Sguares Good Hea1th Cake Granny EIler's Stack Cake

Hot Milk

I5I

Cake

-207

-

48 48 4T

161 42 42 43 43 43 44 44 44 45 45 46

I35 46 47

Candy 54 49

Apricot Confection

English Toffee Mints After Dinner Mints

50 50 49

Butter Mints

PuIIed Mints

Fudge

Mother Elter's Peanut Butter Fudge Never Fail Fudge with variations Peanut Butter Fudge PineaPPIe Fudge Un-Chocolate Magic Fudge Granola Mashed Potato CandY Mexican Orange CandY

Peanut Brittle Peanut Brittle Peanut Butter Sguares

Pralines from

Down

in OI'

52 50 52 54

rs6 53 54 54 51 5T

New Orleans

Sea Foam CandY Space EnergY Snack Sugar and SPice Pecans

52 52 53 53 53

CookLes

Almond Bars

133

Almond Cookies Anise Cookies Brownies Brownies Brownies Butter Cookies Butterscotch Cookies Choco-Caramel Delights + Caramel Chocolate ChiP Pudding Cookies Cream Cheese Chess Bar Creamy Chocolate Bars

138

ai*o"a Biscuits (Rheinische Spekulatius)

I39

rilling

fxguisite Chocolate Mint Sticks Favorite Sugar Cookies Forgotten Cookies Ginger SnaPs Goettinger Christmas Cookies

55 55 55 134 55 56 56 57 57 64 61

57 140

I3B 58

Gumdrop Cookies

Henryrs Sugar Cookies

31

58 139 58

Hermits

Leckeri (SwisS Cookies) Luscious Lemon Bars llagic Cookie Bars Marzipan Miss Gertrs Cookies

t3B

59

r39 59

-208-

T?I

U,

#

Oatmeal

Drop Cookies

Happy Rockefeller's Oatmeal Cookies Pudding Cookies Cookies Peanutty Crunch Cereal Cookies Pecan Puffs Peppernut Cookies Pumpkin Cookies + Icing Snickerdoodles Spice Cookles (Speculaas)

Stack Ups Three Layer Cookies

Toffee Bars Toffee Bars ToIl House Pan Cookies

Ice Butternut Ice

Cream

Cream

Ice Cream Dessert Lemon Sherbet with VaniIIa Ice Cream

6I 6I

137 62 62 62 63 63

Cream

Chocolate Banana Milkshake Chocolate Banana Ice Cream

Coffee Ice

50 53 60 50 59 60 64

Creme de Menthe

65 65 65 65 66 66 66

ltlscellaneoua Desserts r59

Float Apple Strudel Blueberry Pie Mix Dessert Butterscotch Toasted Oats A1mond

Chocolate ChiP Cookie Desserts Cinnamon Buns Doughnuts Doughnuts

Fast Nachts (Doughnuts) + Icing Easy Peach Dessert Frozen Dessert

r35

Linzer Torte Miss Gertrs Gingerbread

Melindars Chocolate Delight Quick Pecan Rolls Sugar Pies Sugar PIum StrawberrY Hot Cakes Pumpkin Gingerbread Loaves

Vanilla

57 67 157 57 67 58 69 68 69 69

Sugar

-209-

69 70 70

r59

68 70 139

7

Pies and Cobblers Brown Sugar Pie Buttermilk Chess Pie Butter Pecan Pie Cherry Cheese Pie Chocolate Pie Chocolate Pie Chocolate Pie, The Ultimate No crust German Chocolate Pie Coconut Pie Impossible Coconut Pie Fruit Cobbler Fruit Cobbler Fruit Cobbler, Old Fashioned Graham Cracker Crust Happy Home Lemon Pie

Mom's Pecan Pie

Pastry Easy Pie Crust with Toasted Oaks NelIrs Raised Cheese Crusts Never Fail Pie Crust Stir and RoIl PastrY Peach Cobbler Pecan Pie Pumpkin Pie Rltz Cracker Pie Shoo Fly Pie SWeet Potato Pie Strawberry Pie Vinegar Pie

I58 7L 7L 7L 7L 72

L94 75 72 73 73 73

r60 74 74 74

1s7

r56 74

I57 75 75 75 L57 76 76 76 157

Puddings Banana Split Dessert Banana Pudding

Butterscotch or Chocolate Delight Bread Pudding Bread Pudding Cottage Pudding Custard, Bakes and Boiled

Custard, Plain Soft Date eudding #'s 1, 2,

Natilla (Pudding) Pistachio Pudding

Rice Pudding

Rhubarb Pudding

77 77 77 79 134 79 80 BO

3

78 143 79 79 69

ltain Dishes and Combinations Bearburger--Black Bear Steak Brunswick Stew Cabbage-Beef Casserole Cheese Souffle

98

L66 83

r63

Chicken and Broccoli Cheesie Chicken and Ham Bundles Chi-cken Casserole Chi-cken Casserole Chicken, Chinese

195 83 B4 9B

L67 86 84

Company Round Steak Chicken Corn Bake

Chicken Cosmopolitan Chicken Enchilada Casserole Chicken Loaf, Pressed Chicken-Macaroni Casserole Chicken and WiId Rice Casserole Chicken Spaghetti Chlcken Spaghetti, Yvonners Chicken, Tater Dipped Chicken with Cous-Cous

85 193 L67 85 86 86 97

Chop Suey

I68 r63

ChiIi Rellenos,

B5

B4

L42

Baked

Company Breakfast Creo1e Daube

Eggs Oriental

Enchiladas, Sour

L44 r88 L44

Cream

Firemanr s Chili Green Bean Chicken Casserole Ham, Baked or Boiled Ham, Country, Oven Braised

87 B7

165

Loaf Hamburgers, Scrambled or Sloppy Joes Indonesian Fried Rice Meat Loaf, Best Ever Meat Loaf, Mrs. Bird's Ham

Mexicalli Mix Oven Stew Pigrs Knuckles, Sauerkraut, Potato Quiche Red Beans and Rice Red-Eye Gravy Roast Beef

r68 19r

171 L46 16s L72 87 88 Dumplings 136 163

r69

Roman Casserole

159 98 170

Salmon, Scalloped

L92

Runza Casserole

Spaghetti

8B

Sauce

B9

Spinach Fundango Taco Casserole Turkey Casserole Turkey Oriental

89 89 89

L72 173 90 90

Wa-Hooooo

WiId Rice Casserole ZLLL Casserole, Baked -211-

IIIEATS,

Baked Chlcken Breasts Barbecued Meat Loaf Beef Rculaden

Beef Stroganoff Braised Short Ribs ch;;;i" Chicken and Chicken Cordon Bleu Chicken, Pressed Chicken wlth Lemon Crock Pot Chicken

TISE,

AND TOrfL

9I 9I

with Wine Sauce

137

9I

92 83 84 193

Ham Bundles

L46 92 92 93 93 93 94 94 94 94

Drip Beef

Denny's Pheasant with Teriyaki Marinade Hamburger Dish Hamburger Flngerlings Lemon Baked Chicken Orange Glazed Pork ChoPs Parmesan Chicken

Pizza Loaf

r36

p"if Cutlets (schweineschnitzel) Pork, Smoked Loin Pot Roast Roast Filet of Beef

L94 95 95

L92

ScaIloPed Sa1mon Seafood Fettuccini Sauerbraten Sour Cream Salmon iweet and Sour Meat Loaf

95

L32 96 96 97

TeriYaki Chicken White Wine furkLY, Roast with (schnitzel) v;;i Lutretsand"Nelson" Stuffing wild Goose

L72 136 97

V-'lr

J';/ r

'//

5t

--/*"''i

-21 2-

Pickles, Jelltes,

and Condiments

Barbecue Sauce

195 101 101

Mint

106 105 106

A

Sauce

Catsup Chutney Apple

Peach

Hot Pepper Salad Dressing Relish from fndia Pickles Beets Bread and Butter Pickles Cabbage Pickles Charlotters No-Cook Pickles DiIl Pickles Two DaY CrisP Pickles Zucchini Pickles Quick Chili Sauce Rubyrs Cranberry Sauce

r73 r03

Strawberry/nhubarb Sweet-Hot Mustard Wild CherrY Jel1Y Zucchini ReIish

r05

SaIsa

Jam

103 101

L02 101 103 104 10s 106 103

L42 104 104 105

SAI,ADS

Broccoli Cauliflower Salad + Dressing Broccoli Salad + Dressing Buttermint Salad Chicken Luncheon Pie Salad Chicken Salad, Hot Chicken Sa1ad, Hot Chicken Salad with White GraPes

107 107

I07

IIO

r12.

Lt2

I10

Christmas Ribbon Salad CoIe SIaw

110

Eight Day Slaw Corn Beef Salad Cranberry Salad

145 168

East North Carolina Barbecue Cole Slaw 108 r08 Variation of Barbecue CoIe S1aw

Egg Salad Five Cup Salad Frog Eye Salad Frozen Salad Fumi Salad Greek Farmerrs Salad Green Bean Salad Hot Vegetable Salad Mixed Vegetable Salad

r08 111_

109 111 LT2 IOB

r16 r09 116 113 -21 3-

J,*-V* l/^'7*

Pork tN Bean Salad

Raspberry Tango Salad Scalded Lettuce Tomato Aspic Twenty-Four Hour Salad Upsie-oaisy Salad + Homemade Croutons 1930rs Salad Dressing Vinaigrette Dressing

r09 I13 116 113 114 114

1I5

111

SOUPS

Bean Soup B1ack Bean Soup Broccoli Cheese Soup

183 117 118

Gazpacho

L74 117 191 118 119

1I8

Chicken Corn Chowder Corn Chowder Crab and Sweet Corn Chowder Taco Soup Texas Clam Chowder

Tortilla

Soup

Vegetable Soup Vegetable Beef Soup + Roquefort Toast Apples in Orange

I19

L20 L20

VEGETABLBS

L94

Sauce

Baked Cheese Grits Baked Lima Beans Bean Casserole Bourbon Baked Beans

190

L2L L2L L74

Broccoli

Broccoli Casserole Broccoli Cheese Casserole Broccoll Corn Casserole Brussels Sprouts and Chestnuts (Rosenkehl und Kastanlen) Brussels Sprouts, Sweet and Sour Cabbage, Red Cabbage, Wilted

181

L25

t2L

L2L

r36

174 L32

Carrots

183 182

Company.Rice Corn Pudding Fresh Corn Pudding Green Bean Surprise

t22

Carrots, Marinated Chili Rellenos

L92 L42 122 L26 L75

Green Chili Rice

Hot Fruit Compote Indonesian Fried Rice Leather Britches (Dried Green Beans) Lettuce, Wilted New Mexican Potatoes Onlons Parmesan

Onlon Rings

-21 4-

L22 128 L45

176 183 L23

L23 L76

Onion Torte Pineapple Souffle

131

Posole (corn dish) Potato Armadillos Potato Dumplings French Fries--Original recipe from France

L42 L82

L28

t24

PLzza Beans

t32

r80

Potatoes Hash Brown

L79 L79 L79 L2s

Mississippi Fries Oven Fried Potatoes, Broasted Potatoes, Cheesy Potatoes, Party Casserole Potato Puff Potato Salad for 50 + Dressing Potato Salad, DiIled Potato Salad, German Potato Salad Supreme Potatoes, ScaIloped Quick Boston Bakes Beans Ratatouille a La Nicoise Red Bean and Rice Casserole Red Cabbage Rosti (Swiss Potatoes + variations) Sauerkraut with Apples Scalloped Cabbage

r80

L23 L25 L77 L79 L78

t24 t79 L26

I45

l-26 145 140 195 L28 L27 181

Spinach-Rice Casserole Sweet Potato Casserole Sweet Potatoes with Apricots Summer Vegetables Tomatoes, ScaIloped Zucchini

L2',8

L25 181 L27 L27

Zucchini Quiche \,

*

q-t{

Y,q

\

V

@,

c,on -21

5-

AI,I|US GLTIIINOSA:

' L2

,t<

il/

v

l,/

u, v)

,r\ ALDER: The

tree from rhose

narc the Bller fanily derives ita name.

This tall (65-100") common European Alder is widespread in Europe as far as Siberia, rn western Asia and in North Africa along watercourses with marshy or rocky banks.

The species we have in Western North Carolina is more of a largre, bushy shrub. It shades the creek banks and provides protection and nesting areas for many smaI1 specj-es of animal Iife--the Red Wing Blackbird and the Killdeer are two of which I have taken particular note.

THE END

Writing a book ls like painting a picture, you never really finishr You just stop. (JFE)

"Inatmuch a4 whLch?" -21 6-

AA MLLne