Life Arts

Treasured Family Recipes Can Connect Us To Our Past

By (about the author)     Permalink       (Page 1 of 1 pages)
Related Topic(s): ; ; , Add Tags Add to My Group(s)

View Ratings | Rate It

opednews.com

As I embark on my new journey to learn all about internet marketing I am amazed at what I have found. There are countless websites which share a common theme – preserving family history, stories, memories and recipes. It's exciting to find there are so many others out there who also value the importance of capturing as much of their family heritage as possible.

The recipes we gather from our mothers and grandmothers are more than just a list of ingredient and instructions as to how to put them together. These family recipes are a direct link to our past. They are also an integral part of our memories as we associate them with certain occasions or holidays.

I remember asking my grandmother to write down some of her best recipes. This was years ago around 1987. To this day when I read one of her recipes written in her own handwriting it makes me smile. I can hear her sweet voice saying the words she wrote. As in her recipe for Lemon Sponge Pie: “This is a very old recipe and has a most delicate flavor.” What a treasure that is!

My grandmother, Elizabeth, was German-Hungarian. There were so many recipes she made with dumplings and noodles which came from her mother, Anna, who brought them over from the “old country.” Sometimes when I make these recipes I imagine my great grandmother making the same recipe. The only difference is hers was cooked on coal/wood stove. I'm told the tastes of foods prepared this way had an extra special flavor.

When I eat these old fashioned favorites it takes me back to “dinner at grandmom's.” What a treat it was to feast on the wonderful food she prepared for us! The recipes I have included are a typical meal my grandmother would make. Yum! How lucky we are to have these family recipes which connect us to our past and recall such treasured memories! Below are a few of our family favorite ethnic recipes as well as the Lemon Sponge Pie recipe. Enjoy!

Hungarian Goulash

Put 1 tablespoon oil in a pan. Finely slice 1 large onion and fry in oil until golden brown. Add 3 teaspoons paprika. Stir it around and add the meat. You can use about a pound of chicken, beef or veal. We always like breast and shank of veal. Add a piece of green pepper, a stalk of celery, a tomato (fresh or canned), 1 bay leaf and 2 cloves. Salt and pepper to taste. Steam the meat until it draws juice. Then sprinkle 1 tablespoon of flour on the meat. Add 1 or 2 cups of water and simmer until tender. This usually takes about 2 hours. Add 1 or 2 diced potatoes for the last 1/2 hour. I like to serve this with rice, noodles or bread dumplings. This is a simple but very delicious meal!

Bread Dumplings

Toast 2 slices of bread and cut into small cubes. Take 1 cup flour, 1 egg, pinch of salt and enough water to make a soft dough. Mix in a small bowl. When smooth, stir in the bread cubes and mix well. Have a pot of boiling water ready to which you have added a teaspoon of salt. Use a tablespoon to cut spoonfuls of dough and drop into the boiling water. Cook until the dumplings float and are done. Take them out of the water with a slotted spoon and drain. Pour a little melted butter over them (about 1/4 cup). Delicious served with goulash, beef stew or pot roast. Serves 4. This recipe may be doubled.

Lemon Sponge Pie

2 eggs, separated
1 lemon
1 cup sugar
2 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1 cup milk

Mix sugar, flour and egg yolks in a bowl. Mix in lemon juice squeezed form 1 lemon. Add soft butter and grated rind of the lemon. Add milk. Mix well. Beat egg whites. Gently fold in the beaten egg whites. Pour into an unbaked pie crust (recipe below). Bake at 350 degrees for 45 minutes to 1 hour. This is a very old recipe and has a most delicate flavor.

Pie Crust: Take 1/4 cup butter, 2 tablespoons boiling water and a pinch of salt and beat with a wire whisk until it is the consistency of heavy cream. Add 1 cup flour. Mix with a fork until crumbly. If too soft add more flour. Form a ball and roll out making a round crust to fit into pie plate. Trim edges to make them even and flute by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until pale brown.

 

www.grandmotherscookbook.com

Carrie J. Gamble is the owner of an independent publishing company, Carrie J. Gamble, Inc. She is the co-author, editor, calligrapher, watercolor artist and publisher of "Grandmother's Cookbook," a collection of her own grandmother's best recipes. (more...)
 
Share on Google Plus Submit to Twitter Add this Page to Facebook! Share on LinkedIn Pin It! Add this Page to Fark! Submit to Reddit Submit to Stumble Upon

The views expressed in this article are the sole responsibility of the author and do not necessarily reflect those of this website or its editors.

Writers Guidelines

Contact Author Contact Editor View Authors' Articles
Related Topic(s): ; ; , Add Tags

Most Popular Articles by this Author:     (View All Most Popular Articles by this Author)

Country Style Recipes Will Make Valentine's Day A Family Affair

Easter – A Time for Family, Love and The Traditional "Easter Lamb Cake"

My Grandmother ~ Born 100 Years Ago!

Honoring Mothers and Grandmothers on Mother's Day by Reminiscing About The Past

Treasured Family Recipes Can Connect Us To Our Past

Recipes To Warm Your Heart and Your Soul

Comments

The time limit for entering new comments on this article has expired.

This limit can be removed. Our paid membership program is designed to give you many benefits, such as removing this time limit. To learn more, please click here.

Comments: Expand   Shrink   Hide  
1 people are discussing this page, with 1 comments
To view all comments:
Expand Comments
(Or you can set your preferences to show all comments, always)

Carrie,   I too am sharing my recipes wh... by uluro on Tuesday, Feb 19, 2008 at 7:12:55 AM