Valentine Family & Friends Cookbook Coming in Paperback

A new expanded and redesigned edition of The Valentine Family & Friends Cookbook: five generations of good eating is now being prepared for release by Parlez-Moi Press. It is scheduled to be released in the summer of 2010.

 

The cookbook contains over 100 traditional Pennsylvania Dutch recipes as well as many contemporary recipes and a selection of essays on old-fashioned cooking. More information to be added.  

More Goodies

Grandma Valentine raised 8 children, 4 girls and then 4 boys. I don't know when the picture above was taken but it shows Dad with all four of his sisters and his brother Tom. The inset is Uncle Bill who died a few years earlier. His other brother, Uncle Burr, died in World War II. From left to right they are Uncle Tom (Richard Thomas, Aunt Viola, Aunt Helen, Aunt Bonnie, Aunt Tress, Dad. I always thought it was interesting that Grandma's four sons had the same names as Eleanor of Aquitaine's sons --- William, Henry, Richard and John. All she was missing was Geoffrey...

Grandma Valentine’s Applesauce Fruit Cake
By itself this is a delicious, moist cake but it is also the base for the most wonderful fruitcakes. My mother never liked fruitcake until she tasted the fruitcakes that Grandma Valentine made from this recipe. It is best to make them in September and then soak a teatowel in rum and brandy, wrap the cake in it and place in a sealed tin. Check now and then to re-moisten the towel if needed. By Christmas you will have a treasure.

Basic cake:
Combine: ½ cup margarine, 1 cup sugar, 1 beaten egg, 1 cup apple sauce, 1 ½ cup flour, 1/4 tstp salt, 1 tsp each baking soda and cinnamon, ½ tsp ground cloves. Stir well and pour into loaf pan. Bake at 350̊ for an hour.
Fruitcake: Add ½ cup each of raisins, walnuts or pecans, sliced candied cherries, and candied fruit. Add ½ tsp grated orange peel.

Anne’s Cherry-Nut Pound Cake
Our sister Anne is an amazing cook. This is from her:
Blend together 3/4 cup margarine and 4 whole fresh eggs.
Beat in:
1 cup sugar
3 cups flour
1 ½ cups milk
1 large package vanilla pudding mix
½ tsp salt
4 tsp baking powder
1 tsp vanilla
1 cup chopped walnuts

Spoon half the batter into a tube pan. Spoon in the contents of a can of cherry pie filling. Spoon in the remaining in batter. Bake at 375̊ for 1 hour. Cool before removing from pan. Dust with powdered sugar.

My Rhubarb Crisp
Rhubarb is my favorite thing! I use it for all sorts of recipes but this is probably the best thing I make with it. When Lisa visits she still gives me gentle hints that it is about time for me to make it again. I bet Garrison Keillor would LOVE this.
Chop rhubarb into ½" pieces and toss lightly with flour to coat. Place in a casserole dish to within 1 1/2"of the top. Sprinkle with 2 cups of sugar mixed with ½ cup flour. Dot with a few pats of butter.

Crumble together 1 cup raw uncooked oatmeal, 1 stick of butter and 1'2 cup brown sugar, ½ tsp salt. Crumble over the top of the rhubarb and bake at 350̊. Apples may be used to fill the dish if there is not a lot of rhubarb.

Best Carrot Cake
This is the most delicious carrot cake I’ve ever tasted. The recipe was invented from a number of other recipes:
Preheat oven to 350̊ and grease two round cake pans or 1 flat sheet pan. Dust with flour. Combine:
4 eggs, 2 ½ cups flour, 2 tsp cinnamon, 2 tsp baking powder, 2 cups sugar, 1 1/2cup vegetable oil, 1 tsp salt.
When batter is well mixed fold in: 2 cups grated fresh carrots, ½ cup golden raisins, ½ cup chopped walnuts, ½ cup well-drained crushed pineapple.
Fill pan 2/3 full as this raises quite a bit. Bake one hour until toothpick inserted in center comes out clean.
Cream Cheese Frosting:
Blend 6 oz. Softened cream cheese, 1 stick soft butter, 2 cups powdered sugar, ½ tsp vanilla. When creamy stir in 1 cup chopped walnuts. Use this to frost the cooled cake.

Patty’s Peanut Butter Custard Pie
I’ve known Patty all my life. Our mothers used to walk us in our carriages together. This is an unbelievable treat and shows up in Each Angel Burns when Gabe tastes it and decides if anything ever happens to Maggie, the woman he loves, he’ll track down the girl who made this pie and marry her.
Cream together 1 cup smooth, natural peanut butter a 1 tsp vanilla extract. Beat on low speed with a mixer. Add 1 ½ cups sugar a 1 tsp salt. Gradually beat them into the peanut butter mix. Increase mixer speed to medium and beat in 2 eggs. Reduce speed to low and add 1 ½ cups milk. Beat until smooth and creamy. It will be a little runny. Pour into a 9" unbaked pie shell and bake at 350̊ until set when pie is gently shaken - about 45-50 minutes. Chill in the refrigerator overnight before serving.

My Potato Spice Cake
I am very partial to spice cake. This is about the best I’ve ever tasted. It is very moist and spicy.
Cream together with mixer or in the food processor:
1 ½ cups sugar, 1 cup cold mashed potatoes, 3/4 cup margarine, 1 tsp salt. Add 1 tsp each ground cinnamon, nutmeg and cloves; add ½ tsp each ground allspice and ginger.
Stir in 3 eggs, 1 cup buttermilk, 1 tsp baking soda, 2 cups flour, 3/4 cup nuts (optional)
Pour into a tube pan and bake at 350̊ for 50 minutes

More About Bread

My mother was an outstanding breadmaker. She learned from Grandma Valentine (below, right) but there were great breadmakers on both sides of the family. Here are more recipes:

Meisel's Rye Bread
Meisel's rye bread was long considered the very best rye bread in St. Marys. Their store was a little white building on South St. Marys Street. There was a bell that jingles when you came in the door and a whole counter full of the most amazing penny candy. I used Meisel's as the model for Darling's Store in Each Angel Burns. There were two ladies who worked in Meisel's. They wore white aprons over flowered dresses, hairnets and big, clunky black shoes. I used to love to go there for a loaf of bread and some penny candy. When the store closed Miss Rose Ebrel was getting on in years and she gave the recipe for their rye bread to my mother because she said she didn't know who else to give it to. My mother was thrilled until a local ladies guild put out a cookbook and there was the recipe in the book. Apparently Miss Rose gave the recipe to everyone. Here it is:
Melt 1/2 tsp sugar in 1/4 cup warm water. Crumble in 1/2 cale yeast and set aside to work.
Mix together 2 1/2 cups rye four, 7 1/2 cups white flour, 2 1/2 tblsp salt, and 2 1/2 tblsp caraway seeds. Knead in 1 1/2 tblsp lard. Add 1 quart warm water. Knead in the yeast once it has begun to proof (bubble). Knead until the dough comes away from the bowl clean. Cover with a tea towel and set aside to raise.
When the bread is double in size, knead down and divide into four sections. Shape into long loaves and slit across the top three times on the diagonal. Bake at 350° until loaves sound hollow when tapped. Rub tops with shortening.

Gram's Pumpkin Bread
Mix:
3 1/2 cups flour, 1 tsp cinnamon, 2 tsp soda, 1 1/2 tsp salt, 1 tsp nutmeg, 3 cups white flour
Make a well and add:
1 cup oil, 2 cups mashed pumpkin, 1 cup chopped nuts, 4 beaten eggs, scant 2/3 cupwater.
Mix well and pour into greased tin cans or loaf pans. Bake at 350° for 1 hour.

Mom's Zucchini Bread
This is soooo good!
Mix:
2 cups sugar, 1 cup oil, 3 1/2 cup flour, 1 1/2 tsp baking soda, 1/2 tsp salt, 4 eggs, 1 cup chopped nuts, 1 cup raisins, 2 cups grated and drained zucchini, 1 tsp cinnamon, 1 tsp baking powder.
Stir well and pour into 3 greased and floured loaf pans. Bake at 350° for 1 hour.

Aunt Bonnie's Carrot Bread
Mix together:
4 eggs, 2 cups sugar, 3 cups flour, 1 1/2 cups oil, 2 tsp cinnamon, 2 tsp baking powder, 1/4 tsp salt, 1 1/4 tsp baking soda.
Beat together then fold in 2 cups shredded carrots. Bake in 2 loaf pans for one hour at 350°.

Gram's Cranberry Bread
Combine:
2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, 1/2 tsp soda, 1 tsp salt, 1/4 cup shortening, 3/4 cup orange juice, 1 tblsp grated orange rind, 1 egg, 1/2 cup chopped walnuts.
Mix then fold in 2 cups chopped fresh cranberries. Bake in 2 loaf pans at 350° degrees for an hour. Let sit overnight before serving.

Florence's Banana Bread
Florence was Gram's friend who lived upstairs.
Mix:
3/4 cup sugar, 1 cup chopped walnuts, 1/4 cup shortening, 2 eggs, 2 cups flour, 1 cup mashed bananas, 2 tsp baking powder, 1/4 tsp salt
Bake at 350° for 1 hour in two loaf pans.

Getting Pickled

My Dad was interested in photography for quite a few years and he loved to take photos and have them made into slides. After he died I asked if I could have the slides and I have been going through them and scanning some for this blog. I came across the one below right and thought it was perfect for this entry. It was taken out at Uncle Gus’s camp at one of the many, many picnics we had there over the years. That’s Mom when she was probably in her late thirties and that’s a big jar of pickled eggs that she has just placed on the table. She made pickled eggs all the time and I still make them. They are wonderful and a good, protein-rich snack.

Pickled Eggs
Boil a dozen eggs (or more if you have a jar that can hold them). Peel them and pack in a large glass jar. In a saucepan mix:
1 cup white vinegar
1 cup sugar
1 large onion sliced
1 cup of juice from a can of red beets
2-3 cloves (optional)
Simmer until the sugar is melted and the onions are just slightly tender. Pour over the eggs and add the beets if there is room. Store at least 48 hours before serving. You can keep them unrefrigerated for a couple days but refrigerate for longer storage — if they last that long.

Penn State Pickles
I graduated from Penn State but I don’t know where this recipe came from. I’ll bet the agricultural extension office. Mom made them pretty often and they are delicious.
Wash and cut the ends off 4 lbs. Of pickles. Cut into bite-sized chunks. In a saucepan combine:
1 quart vinegar
1 tblsp mustard seeds
3 tblsp salt
1/4 cup sugar
the cucumbers
Bring to a boil and simmer 5 minutes. Drain and discard the syrup. Pack the pickles into jars. In a sauce pan combine:
3 3/4 cups sugar
2 1/4 tsp celery seed
1 tblsp allspice
3 3/4 cups vinegar
Simmer 5 minutes. Pour over the pickles and process 5 minutes.

Pickled Peaches
I used to make these to give in jars as Christmas presents. In The Old Mermaid’s Tale, Clair’s mother makes them for her husband.
Scald and remove the skin from 7 or 8 slightly green peaches. Cut them into quarters and remove the seed. Stick a clove into each segment. Combine:
1 pound white sugar
1 cup white vinegar
½ cup water
2 3-inch cinnamon sticks
Boil 5 minutes and then add the peaches a few at a time until they are cooked. Spoon them into hot, sterile jars and process 15 minutes. Let stand a few weeks before serving

Beth’s Pickled Mushrooms
Beth (left) is our youngest sister. She always loved these.
Cut a thin slice off the bottom of a pound of small, fresh mushrooms. Dissolve a tblsp of salt in a quart of water and add the mushrooms. Soak 10 minutes and then drain. In a saucepan combine:
1/3 cup cooking oil
1/4 cup white vinegar
1 small chopped onion
1 clove minced garlic
½ tsp peppercorns
1 bay leaf
1 tsp salt.
Bring to a boil and add mushrooms. Return to boil and then simmer 5 minutes. Cool completely then store in the refrigerator 2-3 days before serving.

Mom’s Best Dill Pickles
Mom got this recipe from a teacher at Elk County Christian High School where she worked and all of us attended high school. She says they are the very best pickles she has ever tasted or made.
Boil together:
3 quarts water
1 quart vinegar
½ cup salt
1/4 cup sugar
1/8 tsp alum
Pack 20 to 24 small cucumbers into glass jars. Add 2 cloves of garlic and a head of dill to each jar. Pour the hot brine to fill the jars. Seal and process.

Pickled Pub Onions
Remove the skins from 2 pounds of small onions (about the size of a walnut). With a sharp knife slice off the root end and cut an X across it (this helps the onions hold together while cooking.) Press a whole clove into about half of the onions. In a saucepan combine:
1 cup vinegar
1 cup water
½ cup sugar
Bring to a boil and add the onions. Simmer for 2-3 minutes but no longer. Remove onions and let them drain. Reduce the brine to 1 cup and add 1/d cup dried currants. Simmer 5 minutes. Remove from the heat and add 1 cup of a good, hearty red wine or port, if you prefer. Pack onions in glass jars and pour the wine sauce over them. Chill for 3-4 days before serving.

Some Soups

Aunt Tressie’s Nibblies
Aunt Tressie (below, right) was Dad’s older sister. She and Uncle John lived in Emporium and we often went to their house to watch parades. This recipe was sent to me by Mary, their daughter. They are little egg dumplings. In The Old mermaid’s Tale Clair talks about making “Spatzel”, this is pretty much the same thing.
With a fork mix together:
1 ½ generous cups of flour
1 tsp salt
1 tsp baking powder
3 whole eggs
When well blended, drop the dough from a fork into boiling chicken soup. If you like you can add grated carrots to the soup about 10 minutes before the dumplings.

Mom’s Whopper Soup
I have no idea where the name “whopper” came from. Actually, these are Mom’s version of spatzels. She made this all the time and we all loved it. It was a standard on Christmas Eve.
Make a big pot of homemade vegetable soup. Mom made it with beef cooked until it fell from the bone and then potatoes, carrots, onions, celery, cabbage, corn and tomatoes. When the soup is simmering and the vegetables are ready it is time to make the whoppers. Mix:
2 c. flour
2 t. salt
2 eggs
1 t. baking soda
Mix well and drop by teaspoonsful into the boiling soup. Cover and simmer for 15 minutes.

Sauerkraut Soup
I used to make this for our Christmas Eve dinners. My mother absolutely loved this.
Boil 1 plump chicken in 6 cups water. Remove chicken to cool and set aside 1 cup of the broth.
Add:
1 cup chopped celery
½ cup sliced carrot
1 cup chopped onion
4 chicken bouillon cubes
Simmer until tender.
Reduce heat and stir in 1 1/2 cup whipping cream. Bring to a gentle simmer. Cut chicken into bite-sized pieces and add to soup. In small saucepan melt 1/4 cup butter and stir in 1/4 cup flour to make a roux. Blend in reserved liquid. Heat until thick, add to soup while whisking. Add in 2 cups rinsed sauerkraut. Heat through. Add salt and pepper.

Mom’s Homemade Egg Noodles
Break a dozen eggs into a bowl and beat until frothy. Add 3 tblsp salt. Start folding in flour a little at a time until the dough becomes stiff enough to roll out. Divide the dough into balls about the size of an apple. Roll out on a floured board until 1/4" thick and cut into narrow strips. You can either roll the dough up and slice off ½" noodles or use a pizza cutter to cut strips. Toss lightly and hang up to dry. Mom would balance a broom between the backs of two chairs and hang the noodles up.

Add to rapidly boiling chicken broth.

Mary Cuneo Brophy’s Hearty Lentil Soup
Mary (left in 1952) is Aunt Tressie and Uncle John’s daughter. She lives in Williamsport, PA where she teaches music.
Saute 1 pound ham cut into small pieces and 1 large onion chopped up in a little butter until the onion is tender. Add a 29 oz. Jar of spaghetti sauce with sausage and peppers and 2 jars full of water. Add 1 pound dried lentils. Bring to a boil then reduce heat and simmer for 2 ½ hours until the lentils are very tender. This is a very thick soup. You can reduce the amount of lentils if you like a thinner soup.

Easy Delicious Sweet Potato Soup
This is the easiest thing in the world to make and has a surprise ingredient.
Peel and slice 2 large sweet potatoes. Place in 1 quart of chicken stock and simmer until tender. When potatoes are tender put them in a blender with some of the stock and blend until liquified. Add 2 tblspns natural, unsweetened peanut bitter and stir well. Add white pepper and salt to taste. This is also good with sliced, sauted kielbasa added or leftover ham.

Potatoes

Potatoes, being relatively cheap and quite hearty, are a mainstay of Pennsylvania Dutch cooking. Here are a collection of assorted potato recipes from the cookbook.

Gram’s Potato Pancakes
In St. Marys a popular summer event is Potato Pancake Dinners. The big one, held at the Sportsmen’s Club every year, includes mountains of potatoes shredded and fried up. Long tables are set up and bowls of stewed tomatoes, creamed corn, and cottage cheese are served along with maple syrup, apple sauce and pickles to accompany the pancakes. Frosty pitchers of Straub’s beer make the rounds. A good time is generally had by all. The picture below right was taken in Bavaria --- have no idea what year --- but the woman on the far right is Maria Eckert who was Gram's grandmother on her mother's side. As a girl she danced with a group of other traditional dancers.
Grate 1 large potato per person to be served. Mix with:
1 egg
½ cup flour
½ tsp salt
Mix well.
Heat oil in a heavy frying pan and when it is very hot drop the mixture in by the spoonful. Flatten out. When crispy on one side, flip and fry until golden.

Gram’s Cottage Potatoes
Gram made these all the time and they are delicious — almost a meal.
Cook 9 potatoes and dice along with 1 green pepper, 1 large sweet onion and toss together. Add a small jar of drained pimentos. Place half the mixture in the bottom of a casserole dish. Make a layer of American or cheddar cheese. Add a layer of croutons. Add the rest of the mixture and another layer of cheese. Fill the dish about halfway with milk. Add more croutons and bake at 350̊ for one hour.

Cheesy Potato Casserole
Scrub or peel as many potatoes as you wish and slice them thin. Place in a casserole dish alternating layers with sliced, sweet onions. Mix together 1 can cream of celery soup, a can of milk, and a cup of grated cheese (you can mix cheese to use up what you have). Pour over the potatoes and bake at 300̊ for an hour or until potatoes are tender.

Great-Aunt Mary’s Hot German Potato Salad
This is the recipe that Mom uses. There is a funny story that goes with this. Mom was always making huge pans of this to take to parties, picnics, Lisa’s wedding, or any occasion that warranted this treat. She had this huge square pan that held a ton of it and she would put it in the oven for 3 hours. One Sunday morning she wanted to go to Mass so she put the potatoes in the oven and left a note on the stove that said “Please stir the potatoes in an hour” for whoever was around. When she got home from church she checked her potatoes and was shocked to see the pan full of what looked like mashed potatoes. Turns out she should have said WHO should stir the potatoes because EVERYBODY — Dad, Jack, Wayne, Anne, me, probably Lisa, Chris, Matt and Beth, too had ALL stirred the potatoes. Oh well, it still tasted good.
In a large roasting pan put ½ peck of sliced and peeled potatoes and 1 large sweet onion peeled (more to taste). Sprinkle with ½ pound of sliced bacon pieces.
Mix together ½ cup sugar, 2 tblsp salt, 1 ½ cup vinegar, and 2 to 3 cups of water. Pour over the potatoes and sprinkle them with dried or fresh parsley. Stir well and place in a 350̊ oven for 3 hours. Stir once every hour. For the last half hour you can top with a pound of sliced weiners. Feeds a crowd!

Raw Potato Dumplings
Gram made these sometimes to go with leftover roast or turkey when there was lots of gravy to be used up. This is a real old country recipe.
Grate 7-8 raw, peeled potatoes and 1 small grated onion. Add some dried parsley, salt and pepper and 2 eggs. Tear up half a loaf of white bread and work it into the potato mixture by hand until the mixture holds together by the handful. Bring a large kettle of water with a little salt to a rapid boil. Shape the potato dough into balls. Roll in flour and drop into the boiling water. Let cook 45 minutes.

If you have more dumplings than you need the next day you can slice them and fry them in butter with sliced onions. Very delicious!

You can also make little meatballs from ground pork and saute them in a pan then shape the potato mixture around them before you roll them in flour and drop them in the water.

Oven-Browned Potatoes
This is one of my favorite recipes for potatoes.
Peel 4-5 potatoes and slice them very thin. Grease the bottom of a jelly roll pan with butter. Sprinkle the butter with salt, pepper and onion powder. Spread the potatoes over this and then add another two layers of potatoes. Heat the oven to 425̊. Bake until the bottom is crusty brown and the top is tender. Serve with side of sour cream sprinkled with chives.

More Relishes

Ours is a family that loves relishes. There are so many recipes it amazes me. The first one is from Aunt Bonnie (below left). She is Dad’s older sister and was married to Uncle Custy(below right). Uncle Custy, whose real name was Constantine, was Italian and a great mushroom-hunter. He would take us out in the woods and he knew all the mushrooms. We would come back with a bushel basket full of delicious mushrooms. Our favorite was a type that grew in big clumps on long, slender stems with caps that came down over the stem. Mom would wash them and fry them up in butter with garlic and serve them on toast. They were incredible --- so much more flavor than commercial mushrooms! Their daughter Jean has many recipes in the cookbook but we’ll add those later.

Aunt Bonnie’s Chili Sauce
Scald and peel 25 large, red tomatoes. Chop them fine and add:
6 medium chopped onions
3 chopped green peppers
3 cups vinegar
1 ½ cups sugar
1 1/3 tblsp salt
½ tsp pepper
1/4 tsp cayenne pepper
2 tsp cinnamon
2 tsp dry mustard
½ tsp each ginger, cloves and allspice.
Simmer until very thick. Ladle into sterile jars and process 5 minutes.

Mom’s Fruit Relish
Peel and dice:
20 ripe tomatoes
8 very firm pears
8 firm but ripe peaches
6 large onions
1 red and 1 green pepper
Place in a large kettle and add:
4 cups white sugar
1 quart vinegar
2 tblsp salt
Spice bag containing whole cloves, nutmeg, cinnamon stick pieces and allspice to make about 2 tblsp.
Slowly bring to a boil and boil until very thick and not at all watery — about 2 hours stirring regularly.
Ladle into sterile jars and process for 10 minutes.

Dad’s Tomato Marmalade
This is excellent with any meat. If you mix equal parts of this and hearty mustard it makes a great glaze for roasts.
Peel 3 oranges and 2 lemons. Cut the peelings into very fine slivers. Combine with 2 cups water and simmer for 15 minutes. Drain.
Remove all pulp from the fruit and add it to the peelings. Blanch and peel 5 ½ pounds of tomatoes and slice.
Combine all ingredients in a kettle and mix lightly. Add a spice bag containing 5 cinnamon sticks and 1 tblsp cloves. Add 6 cups sugar and 1 tsp salt. Bring to a boil over medium heat and cook until thick and clear. Ladle into sterile jars and seal. Process 15 minutes.

Pauline’s Green Tomato Relish
Pauline lived next door. She and Specky had three kids, Kathy, Mike and Mary Ellen. Pauline was a good neighbor, a good friend and a great blackberry picking partner. This recipe is a great way to use up green tomatoes when the season is coming to an end.
Clean and cut into manageable pieces 5 ponds of green tomatoes. Pack them into sterile jars and to each jar add 1 clove of garlic, a few slices of onion, 1 whole clove and 3-4 dill heads. Place in a large pan:
1 quart of vinegar
1 quart of water
1/3 cup salt
sugar as desired
Simmer for five minutes then pour into the jars over the tomatoes. Seal and process for 20 minutes. These are really delicious!!!

Mrs. Lemmon’s Fruited Mincemeat
When I lived in Erie, PA and worked at the diner that served as the model for the Canal Street Diner in The Old Mermaid’s Tale, Mrs. Lemmon was my neighbor. This is her recipe.
Grate the peel and remove the pulp from 3 large oranges.
Peel and chop 6 apples.
Mix with 1 cup each raisins, dried peaches and dried apricots, chopped
1 cup chopped suet
Add:
½ cup finely cut citron
1 cup grated carrots
2 tblsp cinnamon
1 tblsp mace
½ tblsp ginger
½ tblsp allspice
1 tsp cloves
3/4 cup brown sugar
2 cups light molasses
1 cup boiled cider
1 cup rum
1 cup brandy
Mix thoroughly and place in a container with a tight seal. Store in a cool place for at least a month before serving.

Mom’s Zucchini Relish
Mom always joked that St. Marys was the kind of town that, when you went down town in the fall, you’d better lock your car doors. Otherwise people would put zucchini in it. This is a good recipe for using up zucchini.
Combine:
10 c. grated zucchini
4 c. diced onions
2 tblsp salt.
Put this in a colander int the sink and let it stand overnight. Rinse with cold water and drain well. Add:
2 1/4 cup vinegar
2 ½ cup sugar
1 tblsp corn starch
1 tsp each nutmeg, dry mustard, turmeric
2 tsp celery seed
1 each red and green pepper chopped fine
Simmer in a large kettle until very thick. Ladle into sterile jars and seal.

Colorful Pear Relish
Both Gram and Jack (below right with Dad and I in 1951) had huge pear trees in their yards. I LOVED making this and would can it in quart jars because it was so delicious it never lasted long. Gram even liked to spoon it over cottage cheese.
Put through a food chopper:
12-18 very firm pears
6 sweet onion
4 green peppers
4 red peppers
1 hot red pepper
Heat together:
1 pint cider vinegar
1 cup sugar
2 tblsp salt
1 tsp. Cimmanon
½ tsp each cloves, nutmeg and ginger
Add the pear mixture and slowly bring to a boil. Watch it carefully because it will seem very moist but will thicken up fast. Simmer until thick. Ladle into sterile jars and process 20 minutes.

Mom’s Pizza Sauce
This is fabulous. It is thick, spicy and delicious and can be used in lots of ways.
Cook and strain 8 quarts of peeled and chopped tomatoes. Add 4 cloves of garlic. In a kettle put 1 cup of olive oil and add 3 cups chopped onion, 2 chopped green peppers, 1-2 chopped red peppers. Add tomatoes.
Saute until soft them put through a food mill. Add:
1 ½ tsp basil
1 ½ tsp oregano
1/4 cup sugar
1/4 c. salt
8 ounces tomato paste
½ cup parmesan cheese
Bring to a boil and simmer for 3 hours being careful not to let it burn. Makes 12 pints. Ladle into sterile jars and process 10 minutes.

Some Salads

Both Mom and Gram made really wonderful salads. Following is a selection of some of their best salads. Probably my very favorite is Dandelion Salad which Gram made abundantly in the Spring. I can remember her sitting out in the yard with a screwdriver and a bucket pulling up dandelions when they were still young and tender. She always liked to get a few with the little buds before they blossomed. Mom said Dandelion Salad was a spring tonic. I’ve actually made it with spinach when dandelions were in short supply. It is also good with tender greens or romaine lettuce.

Gram’s Dandelion Salad
Thoroughly wash a large bowl full of dandelion greens (or other greens). Keep the buttons (buds). Drain well. Boil 2 medium potatoes and hardcook 2 eggs.

Slice a large sweet onion and separate the rings. Cool the potatoes and cut them into chunks. Peel and slice the eggs. Toss them with the greens. Add 1 tbsp sugar and 1 tsp salt.

Over medium heat fry 3-4 slices of bacon cut into small pieces. When bacon is crisp remove it to a paper towel then add to the salad. Pour off all but 2 tbsps bacon grease. Place the pan with the grease back on the burner and turn up heat. When it is sizzling carefully add ½ cup cider vinegar and let it sizzle and sputter. Pour hot from the pan over the greens. Toss again and serve.

Great Aunt Annie’s Carrot Salad
Great-aunt Annie (at right) was Grandma Valentine’s sister. She was a wonderful woman and a real character. She lived in a darling house in Falls Creek, Pennsylvania. I remember one time her son Quay went to visit her and she wasn’t in the house. He went outside and discovered a ladder up against the house. She was up on the roof replacing some shingles. She was in her eighties then.
Combine:
3 cups shredded carrots
3 tbsps sour cream
4 tbsps mayonnaise
1 cup raisins
1 tsp honey.
Stir together and chill before serving.

Mom’s Freezer Cole Slaw
Mom got this recipe from Mrs. Brown who lived up the hill and had a huge garden. Every year she and her husband had the first corn of the season. Mr. Brown made beautiful grandfather clocks. Their house always smelled like apple pie baking or chili sauce simmering. She always had amaryllis blossoming in her kitchen. It was the first place I ever saw them and I thought they were beautiful.
Chop and mix together:
1 medium head cabbage
1 medium carrot
1 green pepper
1 medium onion
1 tsp salt
Toss together and let stand for an hour. Combine:
2 cups sugar
1 cup vinegar
1/4 cup water
1 tsp mustard seed
1 tsp celery seed
Bring to a boil for one minute. Let cool and pour over the vegetables. Pack in cartons and freeze. Thaw 45 minutes before serving.

Gram’s Instant Cole Slaw
Heat to boiling:
2 c. vinegar
2 c. sugar
1 tsp celery seed
1 tsp mustard seed
1 ½ tsp salt
½ tsp turmeric
Pour this over:
1 quart shredded cabbage
2 shredded green peppers
1 chopped sweet onion
2 grated carrots
1 small jar of pimentos
Mix very well and pack in jars for the refrigerator. Chill at least 12 hours before serving. Will keep for weeks in the refrigerator.

“Alter” Society Salad Dressing
The Altar Society tends the linens, flowers, candles, etc. at the old German Church in St. Marys. This is the dressing that they always served at their monthly dinners. I have copied it exactly as Miss Rose Ebrel wrote it.
3/ cup oil, ½ cup sugar, ½ cup vinegar, 2tsps salt, ½ tsp pepper, dash Garlic Salt, end of tsp of prepared mustard. Put in Blender. I always double this recipe.

Mom’s Russian Dressing
Mom always made this at Easter with the leftover hardboiled eggs. Jack only ate the yolks and I only ate the whites but we wouldn’t eat each others’ leftovers. So Mom made this.
Hardboil 4 eggs (or use leftover Easter Eggs from temperamental children’s baskets). Chop very fine and add salt and pepper to taste. Stir in 2 cups mayonnaise, ½ cup ketchup and adjust seasonings. Cut iceberg lettuce into wedges and drizzle the dressing over them.

Mom’s Three Bean Salad
In a large bowl combine:
1 can each green beans, yellow wax beans, kidney beans, garbanzo beans (yes, I know that is four beans — I don’t know why she named it what she did.
Mix:
3 cups salad oil
½ cup sugar
1 cup vinegar
2 cloves minced garlic
1 large onion sliced
salt and pepper to taste.
Stir and chill 2 days before serving.
Adding a heaping tablespoon of horseradish is delicious, too.

Gram's Soltz (Sultz) and Liver Dumplings

Both Gram and Great Aunt Mary (at left in 1976) made these and they were wonderful, old-world treats. I don't make them anymore but sometimes I think about it. I'd hate for these recipes to be lost.

Soltz (Sultz)
When Gram made this it was always something of an event. Her brother George would come by and bring hot rye bread from Meisel's Bakery. We would sit on her front porch on the big swing and the glider and eat the soltz with rye bread, mustard, sliced onions and cold beer. It is a sort of pickled meat that is really delicious. Those old German's used up everything so soltz was a way of using up the meat scraps left on bones. Later people added extra meat --- Jim Auman (who is married to Aunt Mary's daughter Snooky) added chopped up turkey to his. Gram used to say that the only part of a pig you couldn't use was the squeek.

Place 5-6 lbs. of meaty bones in a large kettle, cover with water, and bring to a boil. Simmer 2-3 hours until the meat is falling off the bones. Remove meat and strain the broth well. Measure it and add an equal amount of cider vinegar. Salt and pepper to taste (best if you use a fair amount of pepper). Let the meat cool a bit and remove it from the bones discarding all the fine bones and gristle. Grind the meat and add extra if you like. Add an onion. Place it back in the broth. Simmer for 5 minutes in the vinegar broth until the onion is cooked.

Ladle into loaf pans. In some Pennsylvania Dutch communities they make an arrangement of carrots and pickles to look like flowers in the bottoms of the pans "chust for nice", as they say. Cool the soltz and it will gel. Refrigerate until very cold then slice and serve with mustard and rye bread. Have a beer.


Liver Dumplings
I know it sounds strange but they are absolutely delicious! Gram often made them with a commercial onion soup mix for the broth which is fine. They are extra delicious if you make a batch of Mom's Egg Noodles to serve with them.

Combine:
1 lb ground calves liver
1 stack of saltine crackers, crushed
1 egg
1 small onion, minced
1 tsp salt
juice of one lemon (optional)
Bring the onion or a beef broth to a rolling boil. Drop the liver mixture in by the tablespoonful. Boil about 20 minutes or until the dumplings float to the top and are done on both sides. Ladle the broth and dumplings into a soup plate and serve with noodles.

Parlez-Moi Blog Post about Soltz
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Pickles & Relishes

Since it’s that time of the year, when people are starting to can, I thought it would be a good time to add a few of our family’s favorite pickles and relishes.

Grandma Valentine’s Sandwich Spread
Grandma Valentine (at right with Grandpa and Dad's two oldest sisters, Aunt Viola and Aunt Bonnie) lived in a big house on Chestnut Street. It had a porch that wrapped around it with a porch swing. There were several apple trees, a beautiful crab apple tree, orange blossom bushes and a hedge of currant bushes along the back alley. I remember crawling under those currant bushes on summer afternoons and eating the currants still hot and juicy from the sun. Grandma had a huge vegetable garden and there were hollyhocks and peony bushes along the side of the house. Inside there was a pantry and she hung dried herbs in bunches inside the stairwell. I still remember opening the door to the stairs and the fragrance of herbs coming out. She had a canary that sat in the sunshine and sang all day. Her house was a good place in which to be a child.

Combine and let stand overnight:
2 qts. Ground green tomatoes
1 pt. ground onions
2 each of red, yellow and green peppers, ground
½ cup salt

Next day drain the excess liquid and place in a heavy pot. Add:
1 pt. white vinegar
2 ½ cups sugar

Bring to a boil and let simmer 20 minutes making sure it doesn’t burn. Chill thoroughly then add 9 oz yellow mustard and 1 pint salad dressing. Stir well and seal in jars.

Pretty Apple Relish
Grate coarse:
4 large Granny Smith apples
1 each large red and green pepper, seeded
1 medium onion
In sauce pan heat 1 c. vinegar, 1 1/4 c. white sugar until the sugar is dissolved. Add 1 tblsp cinnamon, ½ tsp each nutmeg, cloves and ginger. Add apples, peppers and onions. Simmer 20 minutes stirring often. Add 1 cup raisins. Simmer until liquid is mostly evaporated. Ladle into clean, dry jars. Seal. Let cool and keep in reefrigerator.

Dad’s Refrigerator Pickles
Combine:
4 cups sugar
4 cups white vinegar
1 tsp dry mustard
1 tsp dill weed
1/4 cup salt
1 tsp tumeric
1 tsp celery seed
Heat together until sugar is dissolved. Add:
several cloves of garlic
several slices of onion
Pour over a gallon of thinly sliced cucumbers. Refrigerate for a week before serving.
These are very, very crisp and keep a long time in the refrigerator.

Gram’s Strip Pickles
In a large bowl combine:
10 large cucumbers, peeled, sliced and cut into strips
6 carrots, simmered for 5 minutes then peeled and cut in strips
12 red and green peppers, cleaned and cut in strips
Cover with ½ cup salt and 1 quart water and let stand overnight. Rinse and drain.
Heat to boiling:
6 cups sugar
4 cups vinegar
3 tsp celery seed
2 tsp turmeric
3 tsp mustard seed
1 tsp salt
Add vegetables. Bring to a boil again then shut off. Ladle into sterile jars and process in hot water bath.

Mom’s Chili Sauce
This is unbelievably good!
Combine:
4 quarts cored and chopped tomatoes
2 cups chopped sweet red pepper
1 ½ cup chopped sweet onion
1 small pod hot red pepper
1 1/4 cup sugar
2 tblsp salt
Simmer over a low heat until juicy. Increase heat and bring to a rapid boil, stirring often for 30-40 minutes until reduced by half. Fill a small cheese cloth bag with:
1 large clove of garlic
1 long stick of cinnamon
3/4 tsp nutmeg
1 ½ tblsp mustard seed
1 heaping tblsp allspice
1 bay leaf
Continue to boil with spice bag added. Keep cooking down until quite thick. Stir in 2 ½ cups white vinegar and adjust salt and pepper to taste. Discard spice bag. Ladle into sterile jars and process 5 minutes. Let stand overnight before storing.

Preserved Children
This recipe was on a plaque hanging in a friend’s kitchen.
You will need:
one half dozen small children
one large field
one sunny day
2-3 small dogs
Mix the children and the dogs together. Dot them over the large field and stir in the sunny day. Sprinkle the field with flowers. Spread with a clear blue sky. Bake in the sun until brown.

Sauerkraut

In The Old Mermaid’s Tale, Clair and Baptiste often have dinner at a restaurant behind the Customs House where he works, at a little restaurant called the Hofbrau House. They order pork with sauerkraut and dumplings and a lovely, crisp, white wine. Sauerkraut is a treasured part of my life.

I have often thought that if our family had a coat of arms, it would have a barrel of sauerkraut on it. Some of the best times I can remember growing up was when we made huge barrels of homemade sauerkraut at the end of the summer when the cabbages were huge and fresh from the garden.

(Above: The John Werner Family, 1915, seated, John Werner and Anna Groll Werner, my great-grandparents,
back row: Alfred G. Werner, my mother's father, Jane, Edward, Rose, and Leo Werner)

Dad would bring the cabbage up from the garden and hang it upside down from rafters in the shop until we were ready to have a sauerkraut making day. He and I would clean them, saving the tough outer leaves, and cut them into wedges. There was a huge crock that had been in the family for generations. Mom would scrub it out and line it with those outer leaves. There was an enormous shredder that had also been around for a couple generations that we used. It was made of wood with a metal blade set into it and the cabbage would be swiped back and forth along the wooden slide over the blade to shred it. We all helped with that. Sometimes a relative would stop in and take a turn at the shredding just for nostalgia’s sake.

The shredded cabbage was layered into the crock with occasional layers of coarse salt to help it work. There was a big stone that fit on the top of the crock to weight it down but Dad had an improvement on that. He would take a heavy-duty garbage bag, fill it with water and tightly close it and put that on top of the shredded cabbage. This added the weight to press down on the cabbage while sealing off the air at the same time. The crock was then stored in the dark under the basement steps for several weeks until the cabbage fermented into kraut.

When it was fermented and “sauer”, Mom packed the sauerkraut into sterile quart jars and processed them in a boiling water bath. We made a fifty gallon crock full but no matter how much we made it was always gone by the following summer.

We always had sauerkraut on New Year’s Day. It was a tradition and even the rare person who didn’t like sauerkraut was urged to eat at least one bite of it for good luck. Personally, I have always loved sauerkraut raw, straight from the jar. I use it as a relish in sandwiches and as the base for salads. Following are two recipes for using sauerkraut — one each from my two grandmothers:

Gram Werner’s Sauerkraut with Pork and Dumplings
In a large, deep Dutch oven place 3 lbs. Of rinsed sauerkraut. Sprinkle with 1/4 c. brown sugar. Nestle a 2-1/2—3 lb. Pork roast in the sauerkraut and sprinkle lightly with garlic powder and pepper. Seal the pot and place over a medium flame. Let simmer for a couple hours until the pork falls apart with a fork.
In a bowl combine:
2 cups flour, 2 tsp baking powder, 1 tsp salt, 3 eggs, a little water if needed.
Knead gently until well mixed.
Remove the pork (as much as you can) and set aside. Bring the sauerkraut which is quite juicy by now to a boil. Pinch off pieces of the dough and drop into the bubbling juice. Cover and let cook for 15 minutes. Cover and Gobble up!

Grandma Valentine’s Sauerkraut and Pork Chops
In a large, shallow, oven-proof dish place 2 lbs. Of rinsed and drained sauerkraut. Sprinkle it with ½ cup brown sugar. On top of the sauerkraut place enough thick-cut pork chops to cover it. Sprinkle them with onion salt and pepper and place in a 350 degree oven and let bake until the chops are crispy. I have often placed a slice of apple on top of each chop for the first 45 minutes of baking. This keeps the chops very moist and flavorful but, since the apple absorbs excess fat, they should be discarded before serving.

Sauerkraut & Soltz on Parlez-Moi Blog: Part 1 & Part 2

Four Dessert Recipes from Mom

The following are four of the very best and most often made of my Mother’s desserts — her pie crust recipe and three of her outstanding cakes. That's her with Baby Me a VERY long time ago.

Mom’s Apple Cake
Absolutely delicious!
Cream together:
1 cup brown sugar
½ cup white sugar
1 stick of softened margarine
2 eggs
½ tsp salt

Blend in:
1 tsp baking powder
1 tsp baking soda
1 c. milk
2 1/4 cups flour
dash of vanilla

Stir well.

Gently fold in 2 c. chopped apples

Mix well and pour into cake pans. Sprinkle the tops with brown sugar, cinnamon and chopped walnuts. Bake at 350°̊ for 45 minutes.

Mom’s Pie Crust
Virtually infallible. Even mine turns out flakey.
Cut together:
4 cup flour
1 tblsp sugar
1 1/3 cups shortening
2 tsp salt

Beat in a bowl 1 tblsp white vinegar, ½ cup ice water and 1 egg.
Combine with flour mixture and form into balls. Chill at least 15 minutes before rolling it out. May be kept for up to 3 days.

Mom’s Cream Cheese Cake
I absolutely love this cake. Mom always made it at Christmas time in small loaf pans and passed them out to people as gifts. Sometimes she would make this and her Apple Cake in little loafs, wrap them in colored cellophane and tie them with pretty ribbons to give as treats. They were always much appreciated.

Combine:
8 oz. Softened cream cheese
1 ½ cups sugar
4 eggs
1 ½ tsp baking powder
1 c. margarine
1 ½ tsp vanilla
2 1/4 cups flour

Blend in:
1 cup chopped nuts
1 cup chopped dates
1 jar of maraschino cherries, drained and sliced
Stir together. Pour into a tube pan or small loaf pans. Bake at 325̊° for an hour and 20 minutes or until a toothpick comes out clean.

Mom’s Date & Nut Cake with Broiled On Topping
For years I asked for this for my birthday cake. Not a traditional birthday cake but I didn’t care. This and rhubarb pie are my very favorite birthday treats.
Combine:
1 cup chopped dates
1 cup boiling water
1 tsp baking soda
Let stand until cool. Meanwhile cream together:
½ cup butter
1 cup sugar
1 egg
1 ½ cup flour
1/4 tsp salt
1 cup walnuts
1 tsp. Vanilla

Add to date mixture and pour into a prepared cake pan. Bake at 350̊ until top is set and does not respond to touch.
Broiled on Topping:
Blend 2 tbsps brown sugar, 2 tbsps cream, 5 tbsps margarine and ½ tsp vanilla. Spread on finished cake and place under broiler until it sizzles. Sprinkle with coconut.

Aunt Rosie’s Hot Potato Salad and Her Squash

Aunt Rosie’s Hot Potato Salad

Aunt Rosie (at left with me and Gram Werner) is my godmother. She and Uncle Buddy lived in Erie, PA most of their lives and I spent many lovely summer vacations with them. Uncle Buddy is the one who got me interested in the maritime history of Lake Erie and The Old Mermaid’s Tale is dedicated to him. I remember that Aunt Rosie was a good cook but I don’t have a lot of recipes of hers in my cookbook. Probably because she cooked a lot of the stuff that Gram and Mom did. I was talking to her recently and we got talking about rhubarb pie. Oh, the memories of rhubarb pie! These two vegetable recipes are from Aunt Rosie:

Fry 4 slices of bacon until crisp and remove them from the pan. Into the grease stir 1 ½ T flour and mix well. Add 1 T sugar, 1 t salt, 1 T prepared mustard and stir well. Add ½ c vinegar and ½ c water and simmer until sauce thickens. Gently add 4 cups sliced, boiled potatoes and the bacon crumbled. Simmer 10 minutes and serve.

Aunt Rosie’s Squash

Slice several young zucchini and/or yellow squash and a medium onion into a heavy sauce pan. Add a small amount of water and cook, covered, until just tender. Drain well. Add salt and pepper to taste and place a 4 oz block of cream cheese on the hot veggies. Cover and let it melt. Stir gently before serving.

This works well in the microwave and is also good with broccoli, lima beans, and/or spinach.

Gram Werner’s Apple Dumplings

There is nothing that can compare with Gram Werner’s (at right in 1919) apple dumplings. What wouldn’t I give for a bowl of them right now!!! They are crusty and crunchy on the top and gooey and sweet on the bottom. You can have them hot or cold, with or without milk. They are the BEST!

Prepare a batch of pie crust (Mom’s Pie Crust will be coming soon.) Divide into 4 sections and roll each section out into a thin circle. Cut each crust into 4 quarters (16 pieces.) Peel pie apples and cut them into chunks. Place a handful in the center of each crust. On each pile of apples place 1 heaping T. Sugar, 1 pat of butter, sprinkles of sugar and nutmeg. Fold up the corners of the crust and pinch them together to make a little dumpling. Place them seam-side down in a shallow cake pan. Pierce the top crust of each dumpling 2-3 times with a fork. Drizzle maple syrup or light corn syrup over each dumpling.

Bake at 350 degrees for an hour or until golden brown. Serve with milk, ice cream or just plain.

Gram Werner's Mincemeat Tarts
Christmas was never Christmas without Gram's Mincemeat Tarts. She had the prettiest tins to bake them in --- I found one a few years back in a yard sale and I treasure it. It is sort of like a muffin tin but with a fluted bottom. My tarts might look like Grams but nothing will ever taste as good as hers did.

Make a double batch of pie crust. Divide into 16 pieces and cut into circles to fit your tin. Reserve the scraps.

Mix together:
1 large jar of commercial mincemeat with rum and brandy
1 c. chopped apples
1 c. chopped walnuts
1/2 c. raisins.

Spoon the mixture into the shells to almost fill them. Cut little circles from the scraps of dough and place one on top of each tart. Pinch the edges of the tarts in but don't close completely. Beat an egg with 1 T of water and brush over the top of each tart. Bake at 350° until the shells are golden brown.

Great-Aunt Mary Dippold’s Keuchels

Keuchels (KEE-kulls) are wonderful things! They are puffy, round pieces of fried dough which are thick and chewy around the edges and thin and crunchy in the middle. Great Aunt Mary Dippold (right in 1919)was Gram Werner’s older sister and the most beautiful woman she had round pink cheeks and snowy hair and she always reminded my of Mrs. Santa Claus. She lived across the street from the German Church in St.Marys and made the best keuchels. A proper keuchel should be about the size of a luncheon plate and be a lovely, golden brown color. The old Germans in St. Marys say they get their quaint shape because they are shaped by pulling them over your knee.

Mix well:
1 qt. milk
1 c. sugar
1 stick margarine or butter

Dissolve a yeast cake in ½ c. warm water.
Knead together 8 c. flour and 6 eggs. Add the yeast and the milk mixture. Knead well. Cover and let raise.

Pinch off pieces by the handful and shape into round, flat shapes that are thicker toward the edge and flat toward the middle. Drop into a fryer of hot oil and fry until golden and floating. Drain well and sprinkle with powdered sugar.

Gram liked to serve them warm with jam in the center.