I recently saw an advertisement for the children’s clothing line called Garanimals. It's a clothing line designed to help young children mix and match. They came out when David was past that age, but they did make an impression on him. One day when he was about 10, we saw the commercial, and he commented that they should make some for older men called Grampimals. Mr. Williams spent 33 ½ years wearing an Army uniform to work every day and never really developed the ability to put an outfit together. Or maybe he missed out on the clothes matching gene, who knows. I do know that before Mrs. Williams even got sick she made me promise that if she went first, I would lay out Mr. Williams’ clothes for her funeral.
When we lived in Huntsville, Alabama, he generally came a couple of times a year to stay with us for a couple of weeks and then went on down to visit his brother In Atmore. And before you ask, no, Uncle Hubert was not behind bars in Atmore, he lived on a farm.
While he was with us, Mr. Williams always had some jobs he wanted to do for us, putting up shelves and doing little repairs. There are more talented handipeople, but none more enthusiastic than he was.
Each project required repeated trips to Home Depot, sometimes more than once a day, and Mr. Williams was always so surprised and pleased that the man in the lumber department remembered him from visit to visit. He always remarked that he could not figure out how that nice young man could remember him. You tell me. Would you be likely to remember a little old guy who showed up pretty nearly daily a couple of times a year in fire engine red coveralls and canvas slip on shoes? I remember that he put those coveralls on hot from the dryer more than once each visit. Not to mention he never met a stranger and loved to talk with people and always not so much walked as trotted. He also had a truly good heart.
The connection between this fond memory of Pops, as Del usually called him, and this salmon recipe is that it was given to us by our neighbor in Huntsville. He was a cardiologist and preferred to prepare salmon steaks instead of beef. We still use this method all these years later.
Recipe:
Salmon steak or filet
For each piece of fish:
1 tsp. low fat mayonnaise
Sprinkle of Cavender’s Greek Seasoning
Spread fish with ½ tsp. mayonnaise and sprinkle with seasoning. Place on hot grill, either outside or inside on a grill pan, seasoned side down. Spread the remaining mayonnaise on other side and sprinkle with seasoning. Grill to your preferred doneness, remembering that it will get tough if overcooked. 6-10 minutes per inch is a good estimate.
Note: If you prefer not to use mayonnaise, I have found that brushing lightly with oil works just fine.
Showing posts with label Southside Virginia Recipes and stories. Show all posts
Showing posts with label Southside Virginia Recipes and stories. Show all posts
Sunday, October 9, 2011
Thursday, October 6, 2011
Pimiento Cheese
My father in law, Eugene Williams, loved pimiento cheese, but Mrs. Williams never made it. She frequently bought the already made kind at the commissary, but that was made with wimpy cheese and could not put a patch on Mother’s homemade. Mother used what Daddy called rat trap cheese. It was cut off a big wheel at Bradley’s store and was as sharp as any cheese I have had since.
The first year(s) Del and I were married the budget was tight, so when Mr. Williams’ birthday came around, I made a big batch of pimiento cheese, put a bow on the container and called it a present. He was so taken with it that he had me show him how to make it and made it every week of his life from then until he became too feeble. It is called Daddy’s pimiento cheese out in Colorado because he used to make it out there when he went to visit daughter Dianne. So far as I remember it was just about the only thing he cooked.
Del likes toasted pimiento cheese sandwiches. I prefer to spread it on Premium saltine crackers, but the cheese has to be on the unsalted side so the salty side touches my tongue when I eat it. That’s just one of my little food peculiarities, but I’m sure you’ll be won over if you try it. It’s also good stuffed into celery sticks
Recipe:
10 oz. cheddar, extra sharp is my choice, but use your favorite strength
4 oz. jar of diced or chopped pimientos
6 T mayonnaise, light’s fine
½ tsp. yellow mustard
Grate the cheese by hand or in food processor. You can use the kind that comes shredded, but it doesn’t mush together with the other ingredients as well. Drain the pimientos and add them, the mayonnaise and the mustard to the cheese. Mix well and refrigerate. It keeps several days
The first year(s) Del and I were married the budget was tight, so when Mr. Williams’ birthday came around, I made a big batch of pimiento cheese, put a bow on the container and called it a present. He was so taken with it that he had me show him how to make it and made it every week of his life from then until he became too feeble. It is called Daddy’s pimiento cheese out in Colorado because he used to make it out there when he went to visit daughter Dianne. So far as I remember it was just about the only thing he cooked.
Del likes toasted pimiento cheese sandwiches. I prefer to spread it on Premium saltine crackers, but the cheese has to be on the unsalted side so the salty side touches my tongue when I eat it. That’s just one of my little food peculiarities, but I’m sure you’ll be won over if you try it. It’s also good stuffed into celery sticks
Recipe:
10 oz. cheddar, extra sharp is my choice, but use your favorite strength
4 oz. jar of diced or chopped pimientos
6 T mayonnaise, light’s fine
½ tsp. yellow mustard
Grate the cheese by hand or in food processor. You can use the kind that comes shredded, but it doesn’t mush together with the other ingredients as well. Drain the pimientos and add them, the mayonnaise and the mustard to the cheese. Mix well and refrigerate. It keeps several days
Wednesday, October 5, 2011
Hello, Out There!
I think the comments section is working at least sometimes. I can only comment as anonymous, but at least I can do that. I'll keep working on it. I would love to know how you found the blog, especially if you aren't one of the relatives and friends whose arms I twisted until you agreed to read it. Anyhow, welcome to everyone who stops by. I hope, if nothing else, it encourages you to seek out your family stories before you all of a sudden wake up to realize you are the "older" generation and it's too late to ask questions you always intended to ask but just didn't. Be sure to ask Relative Whoever for that special recipe, too. Some of our family recipes have already been lost to us, especially those that weren't really ever written down. You know, a pinch of this, a dab of that.
Start your own family blog, why don't you? Your children will thank you later.
Start your own family blog, why don't you? Your children will thank you later.
Tuesday, October 4, 2011
Mrs. Williams' Strawberry Fig Preserves
Friend Mark’s comment about Cornell Chicken Barbecue reminded me of the Virginia Cooperative Extension Service, administered through the land grant colleges. In Greensville County we had a County Agent, and a Home Demonstration Agent, now called Extension Agents. According to the website, they are responsible for outreach programs regarding "agriculture, natural resources, family and consumer sciences, 4H clubs and community viability."
Mother belonged to the Home Demonstration Club. The women met monthly to socialize and learn from the educational programs. Before I started school, I went with her. I remember that we packed lunch, and I carried a little bag with books or my doll, often naked. despite Mother's best efforts. The doll, not me. We always stopped on the way to pick up Mrs. Janski. She was an older lady who was a talented artist. She often brought a fig preserves and butter sandwich with the crusts cut off for her lunch, and when she did, she always made one for me. I don’t remember if I really liked the jam or if I liked the fact that she cut the crusts off. Mother only did that on very special occasions, claiming that the crusts made you pretty. I understand that some children were told the crusts would make their hair curly. I’m pretty sure the former is not true, and my hair is straight as a stick, so there you are.
I don’t have Mrs. Janski’s fig preserves recipe, but I do have Mrs. Williams’ strawberry fig recipe. They had a huge fig tree outside their side porch, and she did love figs. I prefer mine in Newtons, to tell the truth, but her jam was really popular.
Recipe:
3 cups mashed figs
2 pkg. (3 oz.) strawberry gelatin
3 cups sugar
Mix together in large saucepan. Boil 3-4 minutes. Pour into hot, sterilized jelly jars and seal.
Note: This is the recipe as I was given it back in the ‘70s, but food safety rules for canning may be different by now. If you are not an experienced canner, it might be a good idea to consult a recent canning book.
Mother belonged to the Home Demonstration Club. The women met monthly to socialize and learn from the educational programs. Before I started school, I went with her. I remember that we packed lunch, and I carried a little bag with books or my doll, often naked. despite Mother's best efforts. The doll, not me. We always stopped on the way to pick up Mrs. Janski. She was an older lady who was a talented artist. She often brought a fig preserves and butter sandwich with the crusts cut off for her lunch, and when she did, she always made one for me. I don’t remember if I really liked the jam or if I liked the fact that she cut the crusts off. Mother only did that on very special occasions, claiming that the crusts made you pretty. I understand that some children were told the crusts would make their hair curly. I’m pretty sure the former is not true, and my hair is straight as a stick, so there you are.
I don’t have Mrs. Janski’s fig preserves recipe, but I do have Mrs. Williams’ strawberry fig recipe. They had a huge fig tree outside their side porch, and she did love figs. I prefer mine in Newtons, to tell the truth, but her jam was really popular.
Recipe:
3 cups mashed figs
2 pkg. (3 oz.) strawberry gelatin
3 cups sugar
Mix together in large saucepan. Boil 3-4 minutes. Pour into hot, sterilized jelly jars and seal.
Note: This is the recipe as I was given it back in the ‘70s, but food safety rules for canning may be different by now. If you are not an experienced canner, it might be a good idea to consult a recent canning book.
Sunday, October 2, 2011
Chicken Barbecue Sauce
When we lived in Lexington, Virginia back in the ‘70s, the fire departments in the little Rockbridge County towns, made money by having Fire Festivals during the summer. There were parades with fire trucks, ambulances, and other emergency vehicles,drums, an old guy drum major who had more fun than anyone and majorettes from toddler age on up. I recall being worried about who was looking after business because at least one truck showed up from each little town. There were also a few rides and wonderful barbecued chicken dinners, except for one community which served pot roast. I thought that seemed strange for a hot summer evening, but it was tasty. We went almost every weekend with friends and their children. To be honest, I think the parents had as much fun as the little ones.
Each dinner consisted of half or quarter of a chicken with sides and a drink, and there were wonderful desserts. I had never seen such huge grills for the chargrilled chicken. It took several men to tend them and you could smell the chicken before you got out of your car. We were told that many of the communities used some version of barbecue sauce said to have originated at VPI to baste the chicken because it doesn't have tomatoes in it and is less apt to burn before the chicken is done. A neighbor told me how to make her version of the sauce.
VPI,for non Virginians and young Virginians, stands for Virginia Polytechnic Institute, located in Blacksburg and now commonly called Va Tech. Several Robinsons went there over the years.
Recipe:
½ cup oil
1 c. cider vinegar
1/2c. Water
2T salt
½ t. black pepper (I use 1/2 black and 1/2 red)
1t. poultry seasoning (I use 1/2 t.)
Mix together and refrigerate for several hours so flavors will meld. Put into food safe spray bottle and spray chicken frequently while cooking. Leftover sauce will keep in fridge for several days.
Note: I usually cut the recipe in half. I have also made it without poultry seasoning when I didn't have any.
Each dinner consisted of half or quarter of a chicken with sides and a drink, and there were wonderful desserts. I had never seen such huge grills for the chargrilled chicken. It took several men to tend them and you could smell the chicken before you got out of your car. We were told that many of the communities used some version of barbecue sauce said to have originated at VPI to baste the chicken because it doesn't have tomatoes in it and is less apt to burn before the chicken is done. A neighbor told me how to make her version of the sauce.
VPI,for non Virginians and young Virginians, stands for Virginia Polytechnic Institute, located in Blacksburg and now commonly called Va Tech. Several Robinsons went there over the years.
Recipe:
½ cup oil
1 c. cider vinegar
1/2c. Water
2T salt
½ t. black pepper (I use 1/2 black and 1/2 red)
1t. poultry seasoning (I use 1/2 t.)
Mix together and refrigerate for several hours so flavors will meld. Put into food safe spray bottle and spray chicken frequently while cooking. Leftover sauce will keep in fridge for several days.
Note: I usually cut the recipe in half. I have also made it without poultry seasoning when I didn't have any.
Friday, September 30, 2011
Apple Breakfast Cake
I was given this mix with a spoon recipe when we lived in Lexington, Virginia. We lived there from the time David was just about 4 until 7, and he loved the cake so much that he requested it for his birthday a couple of years. I’m sorry I don’t remember where the recipe came from.
Lexington is where David and another little boy had their first run in with school authorities. Both families had moved to Lexington after the school year started, and we were told the older preschool class was full. They put the boys in with the younger kids where there were spaces. About 3 weeks into the year, both families were asked to come in for conferences. The teacher asked if David seemed unhappy . He seemed quite happy to us, but it seems that during playtime, he and his buddy would begin to talk about how they wanted to go home and wanted their mamas. Whereupon, the little kids would start to cry and go to the teacher for comfort while the little juvenile delinquents had no competition for the good toys. The teacher said they didn’t do anything she could punish them for, but they were causing trouble. We had stern talks with our boys every day before school, but it is amazing how fast spots opened up for them in the age appropriate class. Once there, the peers kept them straight.
Recipe
Mix together with wooden spoon:
2 eggs
2 cups sugar
1 ¼ cup oil
3 large apples, peeled and chopped
3 cups flour
1 tsp salt
1 tsp. baking soda
1 heaping T. cinnamon
1 T. pure vanilla extract
Spread batter into 9” x 13 “ pan. Add crumb topping. Bake at 350 degrees for 30 – 40 minutes. A knife will come out clean.
It is really good slightly warm, but continues to be moist the next day.
Crumb topping
Mix together in batter bowl to save on dishes:
¼ cup flour
¼ cup brown sugar
2 T cinnamon
Note: I have found that the cake works just fine if you use only 1 cup oil. I’ve also tried taking out a ¼ cup of sugar while reducing the oil to ¾ cup, but it was sort of dry.
If you prefer, you can cut down a bit on the cinnamon, but we like it this way.
Lexington is where David and another little boy had their first run in with school authorities. Both families had moved to Lexington after the school year started, and we were told the older preschool class was full. They put the boys in with the younger kids where there were spaces. About 3 weeks into the year, both families were asked to come in for conferences. The teacher asked if David seemed unhappy . He seemed quite happy to us, but it seems that during playtime, he and his buddy would begin to talk about how they wanted to go home and wanted their mamas. Whereupon, the little kids would start to cry and go to the teacher for comfort while the little juvenile delinquents had no competition for the good toys. The teacher said they didn’t do anything she could punish them for, but they were causing trouble. We had stern talks with our boys every day before school, but it is amazing how fast spots opened up for them in the age appropriate class. Once there, the peers kept them straight.
Recipe
Mix together with wooden spoon:
2 eggs
2 cups sugar
1 ¼ cup oil
3 large apples, peeled and chopped
3 cups flour
1 tsp salt
1 tsp. baking soda
1 heaping T. cinnamon
1 T. pure vanilla extract
Spread batter into 9” x 13 “ pan. Add crumb topping. Bake at 350 degrees for 30 – 40 minutes. A knife will come out clean.
It is really good slightly warm, but continues to be moist the next day.
Crumb topping
Mix together in batter bowl to save on dishes:
¼ cup flour
¼ cup brown sugar
2 T cinnamon
Note: I have found that the cake works just fine if you use only 1 cup oil. I’ve also tried taking out a ¼ cup of sugar while reducing the oil to ¾ cup, but it was sort of dry.
If you prefer, you can cut down a bit on the cinnamon, but we like it this way.
Wednesday, September 28, 2011
Overdale Relay Stuffed Blueberry French Toast
My fellow staff members at Overdale Primary School in Tallmadge, Ohio were enthusiastic supporters of Relay for Life. Quite a few of them spent the night at the event, but sleeping outside in a sleeping bag or on a beach lounge chair just did not appeal to this delicate flower. I was quite glad to get up at 4:30 to make breakfast and take it to the brave souls who did spend the night, however, and take my turn walking laps while they got cleaned up a bit and ate. One of the dishes they liked best was this French toast casserole.
One of my fondest Relay for life memories involved a then first grader who is a survivor of leukemia. She was asked to take part in the opening ceremony and was quite excited. It was a rainy week and every day she talked about the ceremony and worried that it might rain that day. She told me that she prayed every night that Jesus would make it "sun", and she knew He would because she knew Jesus would want it to "sun". She asked me several times if I thought Jesus would want it to "sun". On that Friday it rained pretty hard in the morning but was only sprinkling in the afternoon. Just as the little sweetie was to say her part, it stopped raining and a beautiful rainbow appeared. I guess she was right. Jesus must have wanted it to "sun". I have never heard anyone else use sun as a verb, but it makes sense. We use the word rain that way, after all.
Overdale closed this year, and most of the staff members moved with the students to Dunbar. I'm sure they have been warmly welcomed, but it had to be difficult to pack up all their things and leave the "home" they had made over the years at Overdale.
I understand from friends that they are as active in support of Relay for Life at Dunbar as they were when I had the privilege of working with them at Overdale. They just aren’t the Otters anymore.
Recipe
1 loaf white or whole wheat bread, crust removed and cut into cubes
½ loaf French bread, white or whole grain (Not a baguette)
6 cups frozen blueberries, thawed and drained
8 oz. cream cheese
½ cup sour cream
1 tsp. vanilla
8 eggs
3 cups milk
½ tsp. cinnamon
½ cup powdered sugar
Spray 9”x13” pan with vegetable spray and place cubed bread on bottom. Sprinkle with berries. Microwave cream cheese in bowl for 2 minutes. Stir in sugar, sour cream and vanilla. Spread over berries.
Cut French bread into 10 slices, ½ inch thick. Place on top of cream cheese mixture. Beat together eggs, milk and cinnamon. Pour over the bread. Gently push the bread down into liquid with a wooden spoon. Cover with foil and refrigerate overnight.
Bake, covered, at 350 degrees for 45 minutes. Uncover and bake 15 minutes. Let rest for 5 mnutes or so before serving with warm maple syrup or blueberry syrup. Serves 10
Note: I have substituted heated low sugar jam for fruit syrup. It works great. I have also substituted blackberries or combined blueberries and blackberries.
One of my fondest Relay for life memories involved a then first grader who is a survivor of leukemia. She was asked to take part in the opening ceremony and was quite excited. It was a rainy week and every day she talked about the ceremony and worried that it might rain that day. She told me that she prayed every night that Jesus would make it "sun", and she knew He would because she knew Jesus would want it to "sun". She asked me several times if I thought Jesus would want it to "sun". On that Friday it rained pretty hard in the morning but was only sprinkling in the afternoon. Just as the little sweetie was to say her part, it stopped raining and a beautiful rainbow appeared. I guess she was right. Jesus must have wanted it to "sun". I have never heard anyone else use sun as a verb, but it makes sense. We use the word rain that way, after all.
Overdale closed this year, and most of the staff members moved with the students to Dunbar. I'm sure they have been warmly welcomed, but it had to be difficult to pack up all their things and leave the "home" they had made over the years at Overdale.
I understand from friends that they are as active in support of Relay for Life at Dunbar as they were when I had the privilege of working with them at Overdale. They just aren’t the Otters anymore.
Recipe
1 loaf white or whole wheat bread, crust removed and cut into cubes
½ loaf French bread, white or whole grain (Not a baguette)
6 cups frozen blueberries, thawed and drained
8 oz. cream cheese
½ cup sour cream
1 tsp. vanilla
8 eggs
3 cups milk
½ tsp. cinnamon
½ cup powdered sugar
Spray 9”x13” pan with vegetable spray and place cubed bread on bottom. Sprinkle with berries. Microwave cream cheese in bowl for 2 minutes. Stir in sugar, sour cream and vanilla. Spread over berries.
Cut French bread into 10 slices, ½ inch thick. Place on top of cream cheese mixture. Beat together eggs, milk and cinnamon. Pour over the bread. Gently push the bread down into liquid with a wooden spoon. Cover with foil and refrigerate overnight.
Bake, covered, at 350 degrees for 45 minutes. Uncover and bake 15 minutes. Let rest for 5 mnutes or so before serving with warm maple syrup or blueberry syrup. Serves 10
Note: I have substituted heated low sugar jam for fruit syrup. It works great. I have also substituted blackberries or combined blueberries and blackberries.
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