Down Memory Lane

So, I recently had the privilege to be part of career days at Oak Grove school. One of the things that I really enjoy is going out and speaking to young adults and even younger people in the community. I hope that they get as much joy out of it as I do.

Those of us that did the career days were fortunate enough to get a great gift bag of goodies. What I found in my bag could not have been any better for me: I got a cookbook! Not just any old cookbook—it is Oak Grove’s Lutheran school cookbook, titled “Recipes From Past and Present Grovers.”

Now, I have to admit it has been a while since I have purchased a cookbook. But my favorite ones, as I have said before, are rummage sale and church cookbooks. Let’s just add school cookbooks to that list too. 

When I pulled the cookbook out of my gift bag, I thought, “Why have I not used or at least looked through all those books I have gotten over the years?” The thing that really stands out about books like this is that you are getting a lot of different recipes from a variety of people. They are usually, but not always, comfort style food. Who’s to argue with that? 

What I really liked about this book is how each chapter starts with a beautiful drawing from a class level in the school. I am a sucker for kids’ art. The cookbook has pre-kindergarten through 5th grade art in it. That was worth the book for me.

But there are some very good recipes in it too. At the end of the column, I am going to share one recipe from this book. It is actually the first one, a recipe that by chance comes from someone I know; really, I did not even set this up.

Rebecca Stearns has been a friend for a long time. One of the things she has told me in the past is that “I do not cook.” Now, I would say anyone that has the first recipe in a cookbook has learned how to. It is for Mexican kitchen dip. 

Funny how this made me go back down memory lane. I went to my book shelf and started searching through all my books to see how many cookbooks I really have—Well, a lot! I picked four that I thought had some fun recipes and was going to share them, but then I started reading the foreword in them and thought, “Hey, these are not so bad.” I thought they would be fun to share.

All the books I have are from fund-raisers or women and are really good. One of my books was so good that, apparently, instead of throwing it out, I have the whole thing taped with masking tape! The title of that book is “Pine to Prairie Cookbook: Telephone Pioneers of America Chapter 18 Volume One” by C. P. Wainman. I purchased this book in 1981!

So, this book has recipes from all the presidents from Bismarck (Gertude—Gertie—Helm) to St. Paul (James J. Tuft). Why, there was even a president from Detroit Lakes: Phil Imholte. It was fun to look at all the places these presidents came from. Putting a cookbook together is a lot of work. They actually give credit by name to all the typists and sorters. Amen to them! I found interesting recipes for things like tangy tuna mousse squares, broccoli hot dish and even how to put together your own summer sausage. 

Then there is a cookbook from the Victory Lutheran Church of Mesa, Arizona—“Breaking of Bread”—which was given to me by my mother-in-law, Angie Brady. It was written by the ladies of the church, both from Mesa and all parts of the United States and Canada. Recipes like creative fruit soup, Saturday night special, elephant tracks and sneaky meatloaf. I love the names of these. Makes me wonder how many questions have been asked by those eating the meals.

The First Presbyterian Church cookbook from Newark, California was about the same (with a couple of exceptions) as all the other books. On the back of each chapter, there were sections titled “Terms Used in Cooking,” “Helpful Cooking Hints,” “Weights, Measurements and Equivalents,” and “How to Can Veggies.” There was also a complete section on low-calorie dishes. I am not sure what year I bought this book, but it had to be in the early 80s.

So, what’s my point? Just that I really enjoyed going down that road in my head, remembering when, where and why I bought these books.  I love that someone—a person who is a total stranger to me, who I have never have seen on TV or heard on the radio—took the time to put her most important recipe in a book.

So, before I give you the recipe by Rebecca Stearns, I wanted to share this one by Sabina Sabur, titled “A Very Special Recipe:”

“In a pot of globe mix together: An assortment of great personalities, a handful of good friends, a whole lot of worthwhile activities, a heap of cooperation, tons of faith and prayers, a sprinkle of humor and hope, a spoonful of generosity, and a barrel of laughter. Cook with the warmth of love. Add just enough fun to bind ingredients. Adjust the seasonings of patience and forgiveness. Serve with a quart each of kindness and tenderness.  Leftovers make great memories. Taste varies with the partaker; have no worries. This special recipe that stands tall, is a must to be tried by one and all!”

Rebecca Sterns Mexican Kitchen Dip

1 T. butter                                       5 fresh tomatoes, chopped

3T. chopped green pepper                     ¾ lb. Cheddar cheese, grated              

1 large onion, chopped                         salt to taste

1 tsp. chili pepper                               ½ tsp. Dried red pepper (cayenne)

½ tsp. cumin seed                             1 egg, well beaten

Melt the butter in a large skillet and cook the green pepper, onion and garlic for about 3 minutes. Add the chili powder, cumin seed and tomatoes. Simmer 20 minutes. Add the cheese slowly. Stir in the salt and cayenne pepper. When the cheese has melted, stir in the egg. Serve hot with tortilla chips. Serves 6-8.

Have a great week, eat well and stay safe. Until next week…