Category Archives: 20th Century Foods

Serungdeng Kacang

20th Century Foods, Healthy Innovations, History of my Business, Hors d'ouvres, Salad Fixings, Salads Leave a comment
serungdeng kacang

serungdeng kacang

The condiment serungdeng kacang first completed my varied dishes in the early 1980’s, when I was catering historical events in Billings, Montana.  In those days, I sought recipes that allowed me to offer thematic meals from diverse cultures and times. To my joy, I discovered a host of receipts from Indonesia; thus, I presented an Indonesian rijsttafel to my eager audiences.

A rijsttafel is a banquet of delicacies from this southeast Asian republic, formerly known at the Dutch East Indies.

Serungdeng kacang is a condiment for rice dishes in these ethnic feasts. My particular recipe comes from Java, one of the many islands in Indonesia. These coconut crumbs, spiced with onion and garlic, are spread liberally over the rice portions, in addition to a variety of other garnishes.

For me, serungdeng kacang has multiple, inventive benefits: it is compatible with Indian curries, acts as a delicious hors d’oeuvre, and-my favorite-provides the crowning touch to salads!

I always keep this enhancement to tossed greens on hand, by making a double batch and storing it in a sealed storage bag.  The beauty of this topping is it lasts a long time, if you are disciplined.

Prior to my doing this rijsttafel, I presented a gala event, a Moroccan affair, which was to  become one of my favorite memories in the history of my business; it best defines what my work entailed back then.

I loved to act in my youth and knew the Billings’ theatrical community well.  As an aside, actors often make a living in the restaurant business; they are adept at waiting tables.  Then my creative dinners needed both excellent service and improvisation.  An incredible fit was made with my Billings’ thespian friends; thus, I frequently employed them in my catered dramas.

My most treasured memory using this partnership was a fundraiser for the Billings’ Children’s Theatre, in which I presented an authentic Moroccan dinner, for a staged “Night at Rick’s Place”.  The five winning tickets, from those auctioned off-each with their three guests-were transported back to World War II in the theatre’s upstairs.

This large room had been converted into Rick’s Place, from the movie Casablanca.  It was furnished with a bar off to one side of the restaurant, while the dining room consisted of five tables of four, clothed with white linen.  The city’s leading actors peopled the bar scene. More of these, dressed in tuxedos, served the sumptuous meal to the unsuspecting partakers in this suspense.

Broadway arts resulted!  Numerous brawls took place in the bar; the Gestapo arrived; guests were pick-pocketed, and on and on.  Talk about fun.

My part was the researched African meal.  That afternoon, after weeks of cooking, I showed up for the final preparations in the theatre’s limited kitchen. Behold, the limits escalated upon my arrival, for the stove wasn’t working!

The true test of my creativity came.  Nevertheless, God’s grace broke through: makeshift occurred as a call went out and citizens brought in hot plates.  The event came off triumphantly, as I, in  Moroccan dress, told the innocent company the colorful history as each dish was served.

I repeated this dinner numerous times in my career, but this show never again reached the thrill of its original occurrence.  That night in “Casablanca” best exemplified what I did with my work then.

Now my food history presentations entertain larger audiences, but still guests participate in dinner theatre type events. They engage by eating authentic foods; I, dressed in period costume, narrate their careful stories.

Today my grand affairs mostly involve Northwest history, for which I was trained in graduate school.  However back in the 80’s and 90’s, I presented other cultures and times in my gala occasions.  Among these many thematic experiences was this Indonesian rijsttafel, from which today’s entry originated.

simple mincing of onion

simple mincing of onion

Serungdeng Kacang  Yields: 3 c.  Total prep time: 1 hr, plus 1 hr for cooling/ active prep time: 30 min/ cooking time: 30 min.

6 tbsp yellow onion, minced  (You will need a med/large onion; follow directions below for simple mincing-see photo.)

6 med/large garlic cloves, chopped fine

2 tbsp sugar  (Organic cane sugar is best; available at Trader Joe’s and Costco.)

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available inexpensively at Costco.)

1 tbsp oil  (Coconut oil is the best for flavor and quality here.)

2 c unsweetened coconut chips  (Available in bulk at our local Winco, or in a 12-ounce Bob’s Red Mill package at local supermarkets.)

1 c roasted, unsalted peanuts  (Also available at low cost in bulk at our local Winco.)

  1. An easy way to mince onion is to peel it, leaving the root on; next, score it by cutting slices close together across the top one way, going 3/4 of way down into the onion; then, turn it and cut slices the other direction.  After onion is prepared thus, shave the minced pieces off the end of it with a sharp knife (see photo).
  2. Heat oil in a cast iron skillet over medium heat.
  3. Measure 6 tbsp of minced onion and place in a mortar; save rest of onion for other cooking.  With a pestle mash onions, garlic, sugar, and salt.  When this is a thick puree, set aside.  (See mortar and pestle in photo.)
  4. Place a piece of the coconut in oil; when it begins to turn brown, immediately lower temperature to med/low; oil is ready for cooking.  Meantime mix together coconut and onion mixture in a large bowl. Make sure coconut is completely coated.
  5. When oil is hot, add coconut mixture; mix well with spoon to evenly coat fruit with oil.
  6. Cook about 20 minutes (over med/low heat), or until golden brown in color and slightly wet, stirring every 5 minutes, so as not to burn.  Let it, however, cook for full 5-minute increments, without stirring; this allows for the coconut to brown.  As you stir it, carefully scrape bottom of pan with a spatula.
  7. When coconut is light golden brown, add the peanuts and cook for another 5 minutes; stir twice in this last 5-minute period.  Note: it will get a darker brown and drier, as it cooks more with the peanuts and then cools in the heat-retentive cast iron pan.
  8. Remove from heat and be sure to leave in skillet to cool; this completes the drying process.  (See top photo for finished product.)
  9. This lasts for months, kept in a sealed storage bag.

Curried Chicken/Cheese Ball

20th Century Foods, Chicken Recipes, Coconut Recipes, Curry Recipes, History of my Business, Hors d'ouvres, Snacks 2 Comments
curry/chicken/cheese ball

curried chicken/cheese ball

This incredible hors d’ouvres dates back to the early 1980’s.  My mother’s best friend, in our small Rocky Mountain village, became my treasured ally. She and her husband moved to East Glacier Park, when he retired as a screenplay writer. Talbot Jennings was so famous that a prominent New York City television station featured his movies, such as The King and I, for a whole week, before he died.

This illustrious couple traveled the world during the production of these films; thus, Betsy schooled me in her prodigious cosmopolitan ways.  I thoroughly enjoyed sitting under her tutelage, as she prepared me for the lions at Trafalgar Square and exceeding more, prior to my moving to London.  I believe she was even more excited than I, about my valiant relocation to Tokyo half a decade later.

The voluminous New York Times brought the vast outside world to Betsy every weekend.  She was forever clipping articles to prepare me for my numerous sojourns.

With this same spirit, starting in 1982, she helped me to grow as a historical caterer. My creative mentor was always sending me gifts, which she ordered from the New York Times.  Ingenious gadgets were among a wide array of superlative food items. Many of these imaginative tools still grace my kitchen today.

While I was doing my early work in Billings, Montana, I journeyed to my hometown each year, where I catered multiple theme dinners per visit. The eight-hour drive across the wide expanse of the Big Sky Country thrilled my tender soul. How I delighted in approaching the backdrop of my beloved mountains, as I gazed across those colossal open prairies.

Once there, I spent many hours drinking in wisdom at Betsy’s feet.  During one of these relished trips, she offered this  delectable cheese ball to me.  I was enamored with it then and still am today.  Then it was a frequent hors d’oeuvre at my gala catered events;  today it is still my constant contribution to every holiday meal, at which I am a guest.

May you make this blessed appetizer a family tradition as well!

Curried Chicken/Cheese Ball  Yields: 2 1/2 c.  Total prep time: 3/4 hr/ active prep time: 30 min/ inactive prep time: 15 min.  Note: you may make this a day ahead.

8 oz cream cheese, softened

1 c slivered almonds

1/2 c unsweetened coconut, finely grated  (Available in bulk, at our local Winco and other stores.)

2 tbsp mayonnaise  (Best Foods excels all other mayonnaise.)

2-3 tbsp Major Grey’s Mango Chutney  (3 spoonfuls gives full-bodied sweetness.)

1 tbsp curry powder, or to taste

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available inexpensively at Costco.)

3-4 frozen tenderloins  (Natural chicken is best; Trader Joe’s works well for quality and cost.)

1-9 oz box Original Wheat Thins

  1. Preheat oven to 350 degrees.  Roast almond slivers for 10 minutes.  Remove and cool on a plate.
  2. If you are using frozen tenderloins, thaw in warm water.  Cook chicken in salted boiling water.  When center is white, after inserting a knife, remove chicken from water and cool in refrigerator on a plate.  Do not overcook to avoid toughness.
  3. Mix all the above ingredients except the chicken and almonds.  Note: it works best to insert a regular teaspoon in the narrow jar of Major Grey’s Mango Chutney, when measuring it.  Be sure to use well-rounded teaspoons, as each approximates a tablespoon, for which the recipe calls.
  4. Chop roasted almonds with a sharp knife; add to cream cheese.
  5. Leave this cream cheese mixture out at room temperature, while waiting for the chicken to cool.  When meat is cool, cut it into small pieces; finally, mix chicken into cream cheese very gently, as not to shred it.
  6. Criss-cross two large pieces of plastic wrap; place chicken ball in the center of wrap.  Surround ball with this plastic covering and refrigerate on a small plate.
  7. Soften ball at room temperature before serving, to facilitate the spreading.
  8. Surround with crackers on a decorative serving plate.  This is a winner!

Bolitos de Chocolat y Coco

20th Century Foods, Candies, Chocolate Recipes, Desserts, History of my Business, History of Peruvian Foods 2 Comments
Bolitos de chocolat y coco

bolitos de chocolat y coco

1985 was a big year for me, for I traveled to Peru-from whence this recipe is derived-that summer to study food, while later in September I went to Paris, with the intent of moving my business there. (Read more about my time in France in Balsamic Vinaigrette, 2016/08/22.)

My jocund days in Peru were filled with the warm blazing sun, but nights were very cold, as July brings winter to this nation in the southern hemisphere.

Machu Picchu met my love for mountains in a grand way.  The ancient trail leading to these ruins made for an arduous climb; we got off the train and labored, with copious sweat, for hours to complete its last leg.  What a memorable day!

My far-reaching, historical catering business was three years old during my time in South America, in the 1980’s, and my mind was a sponge for details about food. While there, every morsel that went into my mouth came out as a comment in my journal.  Most of this keen eating took place in inexpensive cafes, where chickens were always roasting on open hearths.  The better of these humble restaurants had guinea pig and Cebiche, raw white fish “cooked” in lemon juice.  Street vendors’ food also provided me with rich information, but my greatest joy was the private dinner invitations I received, to both rich and poor homes.  Note: there are only these two classes there.

Karen, my then neighbor in Billings, Montana, and her Peruvian boyfriend inspired me to make this colorful sojourn.  Indeed Chino’s family blessed my trip: I may not be alive today, but for them, as great trauma occurred for me in this country. Fortunately for me, his family was extremely influential; for instance, his second cousin was president during my visit.  (This man was ousted a number of days after I left; Chino’s brother-in-law was murdered by terrorists several months later.)

My trouble came when I and my traveling companion, a longtime friend from Paris, let down our guards.  We always covered each other’s backs in the marketplace, as robbery is ever-present in this poor nation; we, however, went our separate ways one day in Cusco.  On my own, I was mesmerized by the wide array of vendor’s goods: blankets on the ground displayed raw meats, brightly dressed women loudly announced their vibrant vegetables, modest pots and pans were set up elsewhere.  Stopping I indulged in a delicious, doughnut-like pastry; next, I reached for my funds to buy freshly squeezed orange juice.  My wallet was gone!

Absolutely everything of importance was in it: my passport, money, travelers’ checks, credit cards, and return ticket home.  This unseasoned traveler was without identity and provision in a volatile place.

God’s grace got me to my homeland safely through a multitude of miracles. The last of these happened just hours before my plane’s departure, for the president of Aero Peru, a friend of Chino’s family, reinstated my plane ticket at this critical moment.

Even before I experienced this culture, my repertoire of catered meals included a Peruvian dinner. The background for this authentic repast came from a cook book, from that country, shared by Chino’s girlfriend; nevertheless, this account was strictly for the upper class.  For hors d’ouvres at these events, I used the youth’s favored dish Ocopa-chunks of boiled, bland purple potatoes, topped with cheese, walnuts, mild chiles, and eggs. The main course boasted of Aji de Gallina, an incredible walnut chicken. Dessert was Suspiro Limeno, a light, airy custard; the feast ended with Bolitos de Chocolat y Coco.  To this day, these chocolate/coconut balls are the finishing touch at ever meal I host.

Chocolate has an interesting history.  Spanish explorer Hernando Cortez introduced cocao beans to Europe in 1528, when he returned from “New Spain”.  There the Aztecs mixed cocao paste with spices to make a thick drink.  In their convent at Oaxaca, creative Spanish nuns added sugar, which made this chocolate beverage even more palatable.  1

Chocolate was highly prized then and still is today; these superb, truffle-like candies-a rich man’s food in Peru-will please any chocolate lover.  This recipe is simple and foolproof; don’t miss this delectable treat.

  1. James Trager, The Food Chronology (New York: Henry Holt and Company, 1995), p. 89.
Making bolitos de chocolat y coco

chocolate after stirring in coconut

Bolitos de Chocolat y Coco (Peruvian chocolate/coconut balls)  Yields: about 6 dozen balls. Total prep time: 45 min.

12 oz unsweetened chocolate  (Baker’s works well.)

1-14 oz can sweetened condensed milk  (It’s important to use Borden’s Eagle Brand.)

2 tsp butter

2 c unsweetened fine-flake coconut  (Available in bulk at our local Winco and other supermarkets.)

  1. Break chocolate into pieces in a medium-size, heavy-bottom saucepan.
  2. Add butter, melt slowly over low heat.  Watch carefully, so as not to burn.
  3. Meanwhile open the can of milk and place 1/2 c of coconut in a measuring cup.  Set aside.
  4. When chocolate is completely melted, quickly add condensed milk.
  5. Stir over low heat for about 30 seconds; it will start forming a soft ball. Toward the end of the 30 seconds, stir in the coconut.  Do not overcook, or chocolate will be dry.  Immediately remove from heat after these 30 seconds; continue to stir vigorously until soft ball is formed all the way.  See photo.
  6. Cool just enough for handling.
  7. Place 1/2 c of coconut in a small bowl.  (You will add more coconut to the dish as needed.)  Form small balls of chocolate and roll in coconut, placing them in an 8×8 inch pan.
  8. Chill chocolate for several hours; then, transfer balls to a freezer-storage bag.  These will keep for a very long time, if you double the bag for long-term freezing.
  9. Excellent chocolate, so easy, absolutely foolproof.

 

1950’s Pear Pie

20th Century Foods, African Americans' Influence on American Cuisine, Childhood Recipes, Desserts, History of American Cuisine, History of Arabic Foods, History of Cane Sugar, History of Confections, History of European Foods, History of Indian Cuisine, History of Mediterranean Cooking, Pies Leave a comment
Fresh pear pie

fresh pear pie

The history of sugar is intriguing, spanning the continents.  Here we will examine the major turning points in the background of this substance.

My mother gave her children the choice of birthday cakes.  I was hard put to choose between banana cake-see 2016/08/08-and fresh pear pie.  My soul still thrills with the beautiful taste of baked pears, rich crumb topping, and the best of pie crusts.

I am so health conscious; thus I have experimented with using sugar alternatives here.  Coconut sugar or sucanat (evaporated cane juice) can not compete with cane sugar in this receipt. Only sugar insures the right texture and flavor in pear pie.

Sugar has been around for the longest time.  Saccharum officinarum, sugar cane, originated in the South Pacific’s New Guinea and was subsequently carried by human migration into Asia.  Sometime before 500 B.C., people in India were producing raw, unrefined sugar.  1

Its first known reference was in 325 B.C., when  Alexander the Great’s admiral Nearchus wrote of reeds in India that produce “honey” without any bees.  The word sugar began to appear frequently in Indian literature around 300 B.C.  This Sanskrit word sarkara, meaning gravel or pebble, became the Arabic sukhar, which finally came to be sugar.  2

The use of Indian sugar cane spread.  Around the 6th century after Christ, it was planted in the moist terrains of the Middle East, where the Persians made sugar a prized ingredient in their cooking.  After Islamic Arabs conquered Persia in the 7th century, they took the cane to northern Africa and Syria; it eventually made its way to Spain and Sicily.  3

Sugar in Europe was barely known until around 1100, and it remained a mere luxury until the 1700’s.  The western Europeans’ first encounter with sugar was during their Crusades to the Holy Lands in the 11th century.  Shortly thereafter Venice became the hub of Arabic sugar trade for western Europe, while the first known large shipment went to England in 1319.  4

At first the western Europeans treated it like other exotic imports-e.g., pepper and ginger-strictly as medicine and flavoring: it was produced in small medicinal morsels, as well as preserved fruits and flowers.  These sweets or candy first began being made by apothecaries, or druggists, which were making “confections” to balance the body’s principles.  The word confection is taken from Latin conficere. meaning “to put together” or “to prepare”.  5

The medieval years brought sugary nonconfections to Europe, such as candied almonds, as well as the use of this substance in recipes for French and English courts.  The chefs of royalty employed sugar in sauces for fish and fowl, for candying hams, and in desserts of various fruit and cream/egg combinations.  Around 1475, the Vatican librarian Platina wrote that sugar was now being produced in Crete and Sicily, as well as India and Arabia.  Columbus carried the cane to what is now Haiti and the Dominican Republic in 1493, on his second voyage.  6

By the 18th century, whole cook books were devoted to confectionery, which had become an art no longer associated with medicine.  During this century, sugar consumption exploded in Europe, with the rise of colonial rule in the West Indies and the enslavement of millions of Africans, resulting in the sugar industry becoming the major force behind slavery in the Americas (one estimate holds that fully two-thirds of the twenty million African slaves worked on sugar plantations).  This industry saw rapid decline later in the 1700’s, with the abolition movements, especially in Britain; the other European countries followed, one by one through the mid-19th century, in outlawing slavery in the colonies.  7

Sugar, however, had now become a world staple.  Presently 80% of its production comes from sugar cane, while most of the rest is derived from sugar beets.  8

Wisdom and moderation are needed with this substance.  Today our nation consumes sugar in unhealthy amounts.  Personally I hold fast to the adage of Mary Poppin’s:  “A spoonful of sugar helps the medicine go down.”  My standard is to substitute more beneficial sweeteners wherever possible.  However, there are times when only cane sugar will do.   My precious pear pie is one of them!

Enjoy this carefree, mess-free recipe.

References:

  1. Harold McGee, On Food and Cooking  (New York: Scribner, 1984, 2004), p. 648.
  2. James Trager, The Food Chronology  (New York: Henry Holt and Company, 1995), p. 19.
  3. Harold McGee, On Food and Cooking  (New York: Scribner, 1984, 2004), p. 648, 649.
  4.  Ibid., pp. 648, 649.
  5. Ibid., p. 649.
  6. Ibid., pp. 649, 650.
  7. Ibid., pp. 650, 651.
  8. https://en.wikipedia.org/wiki/Sugarcane
Pear pie, whipped cream, and freshly ground nutmeg

pear pie, whipped cream, and freshly ground nutmeg

Pear Pie with Hot Water Pastry Crust  Yields: 1-10″pie.  Total prep time: 1 1/4 hr/  active prep time: 30 min/  baking time: 45 min.

1 1/4 c unbleached white flour  (Bob’s Red Mill is high quality.)

1 1/3  c whole wheat pastry flour  (May grind 1 c soft white winter wheat berries for 1 1/2 c total fresh ground whole wheat pastry flour, carefully measuring needed amounts.)

1 tsp salt (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available very reasonably at Costco.)

2/3 c oil  (Grapeseed or avocado oil is best, available inexpensively at Trader Joe’s and Costco.)

1/3 c boiling water.

1 c sugar  (Organic cane sugar id preferable; available in 2 lb packages at Trader’s, but more economical  in 10 lb bags at Costco)

1/3 c butter, softened

5 lg Bartlett pears, ripened  (May use Anjou pears as well, but Bartletts are best, must be ripened.)

1 c heavy whipping cream  (Lightly sweeten this with powdered sugar.)

Nutmeg  (Freshly ground is superb!)

  1. Preheat oven to 450 degrees.
  2. Blend unbleached white flour, 1 c of whole wheat pastry flour, and salt in a large bowl.
  3. Add oil and boiling water; mix lightly with a fork.
  4. Divide into two balls, one much larger than the other; cover balls with plastic wrap and place on hot stove to keep warm.  (You will need to use 3/5’s of dough for this single crust for a 10″-pie plate; may bake leftover 2/5’s of dough in strips with butter and cinnamon sugar.)
  5. Roll out the large ball of dough between 2-18″ long pieces of wax paper. Form a very large, oblong circle which reaches to the sides of the paper.
  6. Gently peel off the top sheet of wax paper; turn over and place piece of rolled dough, wax paper side up, over a 10″-pie plate. Very carefully peel off the second piece of wax paper.
  7. Patch any holes in crust by pressing warm dough together with fingers. Form rim of crust on edge of pie plate by pressing dough together gently, using excess dough from heavier areas to make up for areas where dough is sparse.
  8. Mix 1/3 c of whole wheat pastry flour and sugar in same bowl in which you made the pie crust.  Blend in butter with a fork, until mealy in texture.
  9. Sprinkle 1/3 of this mixture in bottom of unbaked pie shell.
  10. Fill crust with peeled pear halves.  Fill in spaces with smaller pieces.
  11. Evenly spread remaining flour mixture on top of pears.
  12. Bake at 450 degrees for 15 minutes.  Reduce heat to 350 degrees and bake for 30 minutes more, or until crust is golden brown.
  13. Cool, serve with whipped cream and freshly grated nutmeg.  Mouthwatering!

1950’s Sweet and Sour Meatloaf

20th Century Foods, Childhood Recipes, Entrees, History of Healing, Meat Recipes, Tomato Recipes Leave a comment

When we were young, my siblings and I chose the meals for our birthdays and holidays; we always picked sweet and sour meatloaf.  How we loved it!  There was never a Christmas Eve that our home didn’t boast of its tantalizing smells, for they arose from the roasting of beef, with its contrast of vinegar and brown sugar, mustard and tomato sauce.  The aroma was remarkable.

My memory of festivities back then was that of heightened anxiety, with my troubled soul.  Celebrations  made me deeply aware of the void in my being, as I suffered greatly from lifelong mental illness.  But no more.  The powerful word of God has completely healed me; it removed all wreckage from my mind and body, just as it promises to do.

I asked Jesus into my life on December 16, 1994, but my healing didn’t begin to materialize with clarity until Mother’s Day of 2013; this marked the start of my attendance at Abundant Life Family Church (alfc.net), where the word is taught in all its pure simplicity.

I am indeed set free!  Now I thoroughly enjoy gala affairs; moreover everyday is a glorious party.  May you realize that heaven is here on earth.

My family still holds fast to our traditional repast of sweet and sour meatloaf.  It is ever-present at celebrations, and blesses us on my every trip home.  Always I envision this mouth-watering dish when I think of family and food, for it’s an inseparable part of our clan.  It is extremely easy to prepare; I guarantee you will be wowed by it.

1950's sweet and sour meatloaf

1950’s sweet and sour meatloaf

Sweet and Sour Meatloaf Yields: 4 servings.  Total prep time: 2 hr/ active prep time: 20 min/ cooking time: nearly 2 hr.  Note: You may double this for superb sandwiches from leftovers.

4 med russet or baker potatoes, cleaned and wrapped in tin foil

1 lg egg, beaten

1/2 c fresh bread crumbs

1 med yellow onion, chopped

1 1/3 c tomato sauce

3/4 tsp salt and 1/4 tsp pepper  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1 lb ground beef  (Beef fat MUST be 15% /85%; natural or organic ground beef is best; available frequently at a very good price at our local Grocery Outlet.)

2 tbsp brown sugar, packed down  (Organic is best, available at Trader Joe’s.)

2 tbsp apple cider vinegar  (Raw has health benefits; most economical at Trader’s.)

2 tbsp yellow mustard  (Only use yellow mustard, such as Frenchies)

1 c water

  1. Preheat oven to 350 degrees 2 hours before serving.
  2. Place potatoes in oven; bake for nearly 2 hours, for medium-size potatoes.
  3. In a large bowl, mix egg, bread crumbs, onion, 1/3 c tomato sauce, salt, and pepper; then, thoroughly blend the hamburger into the sauce (it works best to use your hand to do this.)
  4. Form a loaf in a 9 1/2 x 7 1/2 x 3 inch Pyrex pan, or other deep baking dish.  Use a 13 x 9 1/2 inch pan if doubling.  Make a deep indentation in the center of the loaf, so it looks like a boat (this will hold the sauce in the center of meatloaf); therefore, basting isn’t necessary.  Place meat in oven.
  5. Using the same bowl, mix all the remaining ingredients: 1 c tomato sauce, brown sugar, vinegar, mustard, and water.
  6. Remove loaf from oven, pour the sauce over the meat, and bake for 1 1/2 hours.
  7. Serve with unwrapped, split baked potatoes, on which lots of sauce is poured.  SO GOOD!

Williamsburg Orange Cake

20th Century Foods, Cake Recipes, Childhood Recipes, Coconut Sugar Recipes, Desserts, History of Healing, History of My Culinary Inheritance 5 Comments
Williamsburg Orange Cake

Williamsburg Orange Cake

This Williamsburg Orange Cake dates back to the mid-twentieth century.  Personally, the spring and summer of 1973 brimmed with vitality for me; I had taken the quarter off from college “to find myself.”  However, I forgot my mother’s birthday in the midst of my prosperity.

My heart broke when I soon realized my mistake.  To make amends I baked and delivered this glorious cake; I drove it 200 miles across Montana’s Big Sky country, from Missoula to East Glacier Park.  My benevolent mother graciously welcomed both me and this exquisite confection!

This beloved parent learned the powerful lesson of forgiveness in her youth; she is always eager and ready to forgive as a result of this.  Mom taught me this precious wisdom, which exempts us from much disruption when mistakes are made: immediately we amend all with our Father in heaven; next, we lavishly forgive others and ourselves; finally as needed, we seek compassion from those we have hurt in our wrongdoing. This spells freedom for our emotions and minds!

Me, my brother Paul, mother Pat, sister Maureen

me, my brother Paul, mother Pat, sister Maureen-June 2016

That was Mom’s 50th birthday and the first time I made this Williamsburg Orange Cake.  I went home to Montana to celebrate her 93rd birthday this past June.  We had a repeat of this treasured sweet!

The recipe calls for zesting oranges.  I like to equip my sister’s kitchen with gadgets which I find helpful in cooking.  This year I blessed her with a GoodGrip zester and thus insured my ease in making this cake. GoodGrip is high quality and economical.  A large array of this brand’s useful gadgets is available at our local Winco.  This particular zester is most efficient; it makes a difficult job super easy.

My recipe appears lengthy.  It is actually very simple, for I have included many baker’s tips. Don’t be daunted by deceptive looks!

Williamsburg Orange Cake  Yields: 2-9 inch round layers, 3-8 inch rounds, or 2-9 x 5 inch loaves.  Total prep time: 2 hr, plus 1 hr to freeze cakes for easy frosting/ active prep time: 1 1/2 hr/  baking time: 30 min.

2 1/2 c flour  (Bob’s Red Mill  organic unbleached white flour is of high quality; better yet grind 1 2/3 c organic soft white wheat berries to make 2 1/2 c of flour.)

1 c raisins, soaked in boiling water  (Organic raisins are available inexpensively at Trader Joe’s.)

1 1/2 c milk or cream, soured

lemon juice from a squeeze ball for souring

1 1/2 tsp baking soda

3/4 tsp salt  (Himalayan, pink, or Real salt is critical for optimum health; an inexpensive, fine grind Himalayan salt is available at Costco.)

3/4 c butter, softened  (This 1970’s cake called for a mixture of butter and the then popular Crisco; see Ozark Honey-Oatmeal Cookies, 2017/10/30, for history of Crisco.)

1 1/2 c sugar  (May use coconut sugar, or sucanat, which is evaporated cane juice; if using sugar, organic cane sugar is premium.)

3 lg eggs, at room temperature

1 1/2 tsp vanilla

3 oranges  (It is important to use organic, as the zest of regular oranges taste of pesticides.)

1 c pecan pieces

Spray oil  (Coconut spray oil is best.)

Flour for dusting pans

Williamsburg Orange Frosting  (This is for 2-9 x 5 inch loaf pans or 2-9 inch round layers; 1 1/2 recipes will be needed if making 3-8 inch round layers.)

1/2 c butter, softened

4 c powdered sugar  (Organic is available at Trader Joe’s.)

1 1/2 tbsp orange zest

3/8 c orange juice, freshly squeezed from above oranges

1/2 tsp vanilla extract

1/4 tsp salt

10 narrow slices of orange rind, cut lengthwise on surface of orange (see top photo).

Cake

  1. Preheat oven to 350 degrees.
  2. If using freshly ground flour, begin grinding now.
  3. Cover raisins with water in a small saucepan, bring to a boil, remove from heat, and set aside.
  4. Place milk or cream in a medium bowl; sour with about 6 squirts of lemon juice from ball; let sit.
  5. Stir together flour, salt, and baking soda in a med/large bowl with a fork.
  6. In a large bowl, beat 3/4 c butter until light and fluffy, mix in sugar gradually, beating thoroughly.  Add 1 egg at a time, mixing well with each addition.  Blend in vanilla.
  7. Add 1/2 the flour to butter mixture, beating only until all is incorporated; then, mix in 1/2 the soured milk. Repeat these steps to use all the flour and milk; do not over-beat, as this toughens cakes and cookies.
  8. Wash and dry oranges.  Zest 2 oranges and set zest aside; save these two oranges for juice for frosting.  The third unpeeled one will be used for optional decorative strips.
  9. Drain the raisins, which have been become plump in the hot water. Blend the raisins, l tbsp of zest, and nuts into the cake batter.
  10. Spray pans with coconut oil and dust with flour lightly. (Rinse nozzle on can with hot water, for easy spraying in future.)  Pour batter in the prepared cake pans.
  11. Bake for 30-35 minutes, or until toothpick comes out clean.  Cake should respond, bounce back, when pressed with your finger.  Do not over bake!
  12. Cool in pan for 5 minutes to facilitate removal; slide knife around edges to gently remove; then, freeze cakes on separate paper plates for about an hour-this prevents cake from crumbling while frosting.

Frosting  (Note: make 1 1/2 recipes for 3-8 inch round layers.)

  1. Cut 10 narrow slices of rind, lengthwise on surface of third orange for optional decoration: using a sharp knife, cut just below rind from top to bottom of orange, gently peel stripes off orange, set aside (see top photo of decorated cake).
  2. Squeeze oranges to extract 3/8 c juice, set aside.
  3. In a med/large bowl, beat 1/2 c butter until light and fluffy, preferably with an electric hand mixer.
  4. Mix in 2 c of powdered sugar.
  5. Beat in 1/4 c of orange juice, 1 1/2 tbsp zest, vanilla, and salt.  Add remaining sugar, 1 c at a time, blending well; set aside.  (Save extra orange juice.)
  6. Frost frozen cake layers or loafs.  (Add the extra orange juice 1 tbsp at a time, only if frosting is too stiff to spread easily.)  Optional: decorate with slices of orange rind while frosting is still wet, arranging narrow slices back-to-back on top of cake (see top photo).
  7. If making the loaf cakes, to keep in freezer for unexpected company, be sure to freeze the frosting on cake, before sealing in gallon-size freezer bag.
  8. Enjoy this delightful cake!

Buzz’ Blue Cheese Dressing

20th Century Foods, Blue Cheese Dressing, Childhood Recipes, History of My Culinary Inheritance, Salad Dressings, Salad Fixings, Salads Leave a comment
Mom, my siblings, my great nephew, and me at Mom's 93rd birthday

my siblings, mother, great nephew, and me at Mom’s 93rd birthday

This is the world’s best blue cheese dressing, which was made in my family’s restaurant for nearly 50 years.

My heavenly Father bestowed the best parents in the whole world upon me!   Many gifts have been mine through  them: the biggest from my earthly father was his grand heart, while Mom’s was her beautiful faith.

My 93-year old mother always responds to my gratitude for these holy blessings: “Your most treasured present to me was bringing my husband to the Lord.” This took place in a Starbucks two years before Dad passed.

My parents visited me in Portland every October starting in 1986, until age prohibited their travels.  The momentous day of my father’s salvation took place on their last trip here in 2004.  Note: the jubilance of my family’s glorious reunion will reverberate throughout heaven one day soon.

My father and I hung out during their blessed visits, while Mom shopped ‘til she dropped.  My beloved papa always did one thing: he stocked my larder to the brim every year.  I hopefully anticipated this godsend long before their arrival, as times were lean back then.

Dad taught me how to make his famous blue cheese dressing during one of these hallowed, shared days.  It has graced my refrigerator ever since; there is nothing like it; even people who don’t like blue cheese love this!

Buzz’s recipe has a history. My parents purchased our family restaurant in 1954. Traveling salesmen often stopped at our business in the little tourist village of East Glacier Park, Montana, which is on Highway 2.  I was just approaching puberty in the early sixties, when one of these self-promoters sold Dad a mammoth cook book for restaurant owners.  This huge culinary account was about 10 inches thick.  It contained all that was needed to train my father to flawlessly run his eatery, which grew exceedingly in fame over the years.  Thus, a lone man’s fervid, cold call brought a lifetime’s bounty to me and many others.

I share this magnificent recipe for blue cheese dressing, obtained from this book, with great joy!

easy juicing of lemons

Buzz’ Blue Cheese Dressing  Yields: about 1 3/4 quarts.  Total prep time: 30 minutes.

.5-.7 lb. blue cheese, frozen and thawed for easy crumbling  (For quality, do not use pre-crumbled cheese; Cave Age Blue Cheese from Trader Joe’s is ideal; keep thawed cheese refrigerated until ready to use.)

5 extra lg cloves of garlic, or more if smaller, to taste

1/2 med yellow onion, cut in large chunks

36 oz Best Foods mayonnaise  (Use 1-30 oz jar plus 1/5 of another jar.)

2 small lemons, juiced

3/4 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive, Himalayan salt is available in bulk at our local Winco.)

3/4 tsp fresh ground pepper, or to taste

6 vigorous shakes of Tabasco Sauce, or to taste

1 tbsp Worcestershire Sauce, or to taste

  1. Freeze blue cheese ahead of time; thaw in refrigerator before using; this makes crumbling very easy.  Keep cheese refrigerated until ready to use.
  2. In a food processor, puree garlic and onion; stop processor and scrap down sides twice; set aside.
  3. Place mayonnaise in a large bowl.  (Set aside empty mayonnaise jar.)
  4. Roll lemons on counter, pressing down hard with palm of hand; this loosens the juices in the meat.  Juice fruit, straining seeds, and add to mayonnaise. (Handheld lemon juicers, such as the one in the above photo work really well.  Watch the marketplace to acquire this and a small strainer for bowl.)
  5. Add onion/garlic to mayonnaise to taste-this should taste REALLY STRONG, as the flavor mellows much after several days.  Blend in salt, pepper, Tabasco, and Worcestershire.
  6. Crumble blue cheese into mayonnaise mixture and stir gently, mixing only until blended.
  7. Adjust seasonings.
  8. Fill a sterilized, quart-size, wide-mouth canning jar with dressing.  Place the rest in the empty mayonnaise jar.
  9. Refrigerate, keeps well.

Balsamic Vinaigrette

20th Century Foods, 20th Century French Recipes, Balsamic Vinegar Recipes, History of my Business, Salad Dressings, Salads Leave a comment
Teaching my balsamic vinaigrette recipe

teaching my balsamic vinaigrette recipe

I acquired my beloved vinaigrette recipe in enchanting Paris.  There I learned the secrets to this simple receipt in the fall of 1985.

At that time I cooked many historical meals at a French friend’s apartment, close to the Louvre. Mornings found me seeking needed ingredients at a profusion of quaint Parisian shops.  There was much mercy for my broken French among the shop owners, who grew to know me.

A flurry of grand entertainment resulted from the hosting of these elaborate meals.  Our varied guests returned warm hospitality in their abodes on alternate nights.  My passion for art galleries quickened during the days when they reciprocated our harmonious feasting.

Indeed, Paris charmed me during that September in the mid-1980s!

My balsamic vinaigrette is extremely simple.  (We used raspberry vinegar for this same recipe in Paris.)  I always dress my famous salads with this balsamic and my father’s blue cheese dressings, which is next week’s tantalizing post.

Peggy’s Balsamic Vinaigrette  Yields: about 22 ounces.  Total prep time: 20 min. Note: may repeat these easy steps to make a double batch; keeps well when refrigerated; any kind of vinegar may be substituted for the balsamic.

5 lg cloves of garlic, more to taste if smaller

3/4 c balsamic vinegar  (Use protected Aceto Balsamico from Modena, Italy, which can be expensive, available reasonably at Trader Joe’s.)

3/4 tsp dried oregano leaves  (A great, organic dried oregano is available at Trader’s for $1.99.)

1 tsp dried basil leaves  (Also a bargain at Trader’s.)

1/4 tsp sugar, or to taste

1/2 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt can be found at Costco.)

1/2 tsp fresh ground pepper, or to taste

1 tsp high quality mustard  (Aiola mustard from Trader’s is ideal.)

1 c Bel’Olio Extra Light Olive Oil  (I prefer this light olive oil, available at Costco; other olive oils are strong in taste.)

  1. Peel and cut garlic cloves in half; place in a dry 11-cup, or larger, food processor; chop garlic, stopping machine to scrape down sides.  IF you are making two recipes, chop the garlic for both at once; set half aside. (If you don’t have a food processor, may chop cloves fine with a sharp knife; may also use a Vita Mix or blender to make dressing.)
  2. Add vinegar, herbs, sugar, salt, pepper, and mustard to the garlic.
  3. Turn on processor; leave running.

  4. pouring oil in feeder

    Fill the feeder with oil. (The feeder is the plunger that fits in the top of the food processor; it has a small hole in the bottom of it; this allows the oil to drip into vinegar mixture slowly, thus emulsifying the dressing; see photo.) Use all the oil in this manner.  If you are using a blender, be sure to add oil very slowly, blending as you go to emulsify dressing.

  5. Adjust seasonings to taste.  Note: the garlic should taste really strong, as it mellows dramatically after a couple of days.
  6. Pour into bottles, using a funnel.  Save used glass jars for this purpose; be sure to sterilize.
  7. Keeps in the refrigerator for months, or at room temperature for several weeks.  It’s often necessary to leave dressing out at room temperature, for at least an hour before using, when stored in the refrigerator, as the cold oil sometimes solidifies.  Hot tap water will melt the solid oil, also.

1950’s Banana Cake

20th Century Foods, Cake Recipes, Childhood Recipes, Coconut Sugar Recipes, Desserts, History of My Culinary Inheritance Leave a comment
1950's banana cake

1950’s banana cake

My mother let each child choose his own birthday cake while we were growing up.  My little heart worked overtime each year to decide between banana cake and fresh pear pie.  Both are awe-inspiring!

I spell out the wonders of my mother’s banana cake here. The delectable pie will follow this fall in a series of recipes extolling my family’s favorite meal since the 1950’s; until then you will be pleased with this memorable confection.

I grew up in the small tourist village of East Glacier Park, Montana.  It is the east entrance to the spectacular display of Rocky Mountains in Glacier National Park.  I have seen mountain ranges all over the world; none compare with that of my home.

There my young mother was mentored by several “older” women as I was maturing; one was Leone Brown.  She was all of 50 at the time, but she seemed very old to me.  This knowledgeable woman taught Mom much about cooking.  She created many beautiful crafts for her as well; my 93-year old mother still has her handmade Easter eggs, made out of delicate egg shells.

This beloved cake is the fruit of Leone’s bountiful wisdom; personally I have been making it with joy since the early ’70’s.  Believe me, it will knock your socks off!

Banana Cake  Yields: 2-9 inch layer or 2-9 x 5 inch loaf pans.  Total prep time: 2 1/4 hr (with  inactive prep time of 1 hr or longer for freezing cakes to facilitate easy frosting)/  active prep time: 50 min/  baking time: 25 min.

Note:  1 1/2 recipes will be needed for 3-8 inch layers.  I like to make 2-loaf cakes and freeze them separately on paper plates, sealed in gallon-size freezer bags, for cutting off frozen slices as needed.  Dessert is always on hand for unexpected guests!

1/4 c milk, soured with few drops of lemon juice from a squeeze ball

3/4 c butter, softened

1 1/2 c sugar  (I prefer coconut sugar, or sucanat, evaporated cane juice.)

2 lg eggs

2 1/2 c flour  (Bob’s Red Mill unbleached flour is high quality, or grind 1  2/3 c organic soft white winter wheat berries to make 2 1/2 c fresh ground flour.)

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; Himalayan salt is available inexpensively in fine grind at Costco.)

3 ripe medium bananas  (1 1/2 c mashed)

1 tsp vanilla

Spray oil  (Coconut spray oil is best; Pam is available in most supermarkets; our local Winco brand, however, is cheaper.)

Flour for dusting the sprayed pans

  1. Preheat oven to 375 degrees.
  2. Sour milk in a med/large bowl with a few drops of lemon juice from a squeeze ball, set aside.
  3. Cream butter in a large bowl, add sugar, and beat until light.  Add eggs, 1 at a time, beating well with each addition.  Set aside.
  4. Shake together flour, baking soda, baking powder, and salt in a sealed gallon-size storage bag, or stir all together in a large bowl with a fork.
  5. Add bananas and vanilla to sour milk, mash bananas with a fork, and blend all (set aside).
  6. Mix 1/2 the flour mixture into butter; then, add 1/2 the mashed bananas into this, beating only until all is incorporated, as over-beating toughens cakes and cookies.  Repeat steps, using remaining flour and bananas.
  7. Spray cake pans; dust with flour.
  8. Pour batter in prepared pans.  Bake for about 25 minutes, or until a toothpick comes back clean and cake lightly springs bake when you press with finger.  Do not over-bake (time varies with size of pans).
  9. Cool in pan for 5 minutes.  Then, slide a knife around the edges, gently remove cakes, and freeze these on paper plates for at least 1 hour, to facilitate frosting (this inhibits the crumbling of cake as you frost).

Cream Nut Frosting  (Note: make 1 1/2 recipes for a 3-layer cake.)

2 1/2 tbsp flour

1/2 c cream  (Heavy organic whipping cream is best for health.)

1/2 c butter, softened

1/2 c sugar  (Preferably organic cane sugar; available at Costco or Trader Joe’s.)

1/4 tsp salt

1/2 tsp vanilla

4 c powdered sugar (Trader’s has organic powdered cane sugar.)

1 c pecan pieces (Least expensive when bought in bulk at local supermarket.)

  1. Blend flour and cream in a small saucepan with a wire whisk.  Cook over med/low heat, stirring constantly, until a thick paste is formed.  Set aside to cool to room temperature.
  2. Cream butter in a large bowl with an electric mixer, add 1/2 c regular sugar, beat until light and fluffy.
  3. Blend in salt and vanilla.
  4. Mix in cooled cream paste, beat well.
  5. Add 1 c of powdered sugar, beating thoroughly.  Add rest of powdered sugar, 1 c at a time, beating with each addition until all is incorporated.
  6. Frost the frozen layer or loaf cakes.  Cover top and sides with pecan pieces. (If freezing cakes for future use, be sure to freeze frosting on cakes before sealing in gallon-size freezer bags.)

Scottish oat scones and more…

20th Century European Recipes, 20th Century Foods, Breakfast Foods, Coconut Sugar Recipes, History of Currants, History of my Business, Quick Breads, Sweet Breads Leave a comment

20160430_103137

One spring day in Montana’s Big Sky country changed my creative life forever.  An imaginative oil painting of mine was drying in the living room; my tiny, efficient kitchen brimmed with Spanish tapas; I was entertaining the arts and entertainment editor of the Billings Gazette, whom I knew from my acting world.  She was going to review my article on the historical buildings of this largest city in Montana, for my hopes were she would publish it. She spoke prophetically over me, as we indulged in our lavish repast:  “Leave these other artistic quests; seek your true strength of creating quaint, delectable foods; start catering!”

Thus, I launched my business in 1982, with all the passion of my former poetic attempts.  My first catering assignment was that June, when this editor published her article on one of my French dinners, thus giving the needed exposure to my new dream.  It was a marvelous meal of bouillabaisse (fine fish stew) with all the trimmings; a memorable evening that marked the beginning of my knowing the joy of my life’s calling.

This fire in my soul originated in southern Montana, but in a very short time my eager endeavors spread north, for I catered elegant historical feasts on trips to my home town, of East Glacier Park, and the surrounding area. Here groups would have me return each summer to present my “latest creation”.

One such group had me cater my delicacies to them yearly, for several decades.  How they blessed me: they treated me like fine gold as a guest in their home; they paid for luxurious, needed massages during my intense labors; there was a memorable night sleeping on their sailboat on Flathead Lake; and so much more…

An old-time friend invited me over for this scone recipe during one of these trips north; hence, I fell in love with this slightly sweet, nutty breakfast delight from Scotland.  I have been making these scones ever since, for they held me spell-bound on that morning in the early 1980’s.  I am convinced you’ll be sold on them, too.

Scottish Oat Scones  Yields: 12 servings.  Total prep time: 40 min/  active prep time: 20 min/  baking time: 20 min.

1 egg

2/3 c butter, melted and slightly cooled

1/3 c milk or cream

1/4 c sugar  (Coconut or cane sugar is best.)

1 1/2 c whole wheat pastry flour  (Optional: may grind 1 c organic soft, winter wheat berries to make a total of 11/2 c flour.)

1/2 c unbleached white flour  (I prefer Bob’s Red Mill.)

1 1/4 c old fashioned rolled oats  (Organic is best, available in bulk at most supermarkets.)

1 tbsp baking powder

1 tsp cream of tartar (Much cheaper when you buy this in the bulk food section; be sure to save empty spice jars for storage; date the jars and replace with fresh spices yearly.)

1/2 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1/2 c currants, raisins, or cranberries

Spray oil  (Coconut spray oil is best for flavor and quality.)

  1. Preheat oven to 400 degrees.
  2. Beat egg in a large bowl; mix in butter and milk.  Add sugar and beat well.
  3. Place all other dry ingredients except fruit in a sealed storage bag.  Shake well.  Add this to above liquid mixture, beating just until mixed thoroughly, as over-beating toughens pastries.
  4. Stir in fruit.  IF using freshly ground flour, let dough sit for 45 minutes, as this is a courser grind and absorbs the liquid more slowly than store bought flour.
  5. Shape dough to form a ball; pat out on a cookie sheet, sprayed with oil, to form an 8-inch circle. Mark 12 wedges in dough with a sharp knife. (Note: You may bake this on an ungreased stone, which will require a longer baking time.)
  6. Bake until golden brown in center of oven for about 12-17 minutes.  (Time will vary with cookie sheet vs. stone; stone will take up to 30 minutes.)  Center should be slightly moist; do not over bake.
  7. Remove from oven and cool on pan for 5 minutes; transfer to serving plate.  May serve warm, or at room temperature.  Enjoy!