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This newspaper page contains 8 articles. Subscribers can read the full text of each article.
Newspaper
The Chronicle Telegram
Location
Elyria, Ohio, United States of America
Date
May 14, 2008
Page
16
A nostalgia-filled column by Linda Cicero recalls women who shaped family meals through hearty dishes and regional sweets. It highlights Welsh cookies, comfort foods, and frugal cooking from lean eras, with tips on clabber dairy and simple, lasting recipes.
A reader’s query yields Barbara Waiters’ stuffed cabbage adapted by Lee Coleman of Coral Gables. The recipe uses lean ground beef rice egg onion carrot and cabbage leaves rolled and simmered in tomato sauce with brown sugar lemon juice vinegar and aromatics serving six with detailed steps and approximate nutrition.
A rich baked macaroni and cheese recipe uses 8 ounces elbow pasta and a blend of Cheddar Swiss and mozzarella with cream cheese and butter. The sauce thickens with flour and milk, folded with onion and parsley, then baked 30 to 35 minutes at 375 degrees to yield 12 servings.
Readers submit memories and a dated 1917 lemon sponge pie recipe. Fort Lauderdale collector James R. Scull copied the grandmother’s handwritten directions. The note recalls a favorite dessert from Pettrina Jones and Hallandale Beach memories.
A Southern scalloped pineapple dish linked to Georgie Nichols and Deborah Dawson traces through Lettye Vennell’s family from 1944 to the late 1960s. The bake uses bread cubes, eggs, evaporated milk, pineapple with juice, and a buttered dish baked at 350 for about an hour yielding eight servings with notable calorie and fat details.
Anne Robin of Plantation Florida shares the 1940s salad her mother made on a wood stove. The recipe mixes cream cheese mayo cream lemon juice fruit cocktail banana cherries nuts sugar and whipped cream then freezes in a leaf pan for about three hours yielding a rich dessert style salad with detailed nutrition per serving.
Willie Mae Murphy shares a cafeteria recipe from her mother for gingerbread cake. Mix eggs sugar oil molasses and buttermilk then fold in dry ingredients and bake in a 9 by 13 inch pan at 325 degrees for 1 hour yielding 24 servings with per serving nutrition noted.
A reader recalls Lazy Daisy cake a one bowl nut and coconut topped dessert. The basic batter uses eggs vanilla sugar flour baking powder and salt with warm milk and butter, baked 25 minutes then topped under a hot broiler for browning. Makes 8 servings with 327 calories per serving.
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