CONVERSATIONS WITH YOUR GRANDMOTHER
VOLUME 4 ~ JULY 2009
Those Lazy, Hazy Summer Days at Grandma's House!
VOLUME 4 ~ JULY 2009
Those Lazy, Hazy Summer Days at Grandma's House!
Recently a food writer named Kate Thornberry wrote a beautiful review on Grandmother's Cookbook and its comfort food recipes for The Austin Chronicle, Austin, TX. I am copying her title slightly, it is “Lazy, Hazy Days of Summer Reading.” In her review Kate describes how my grandmother and great-grandmother would collaborate on new recipes. She wrote, “A love of cooking was born from the fun they had together, and this sense of joy runs throughout the book.” To read the entire article, you can access the link from the “Articles” page on our website.
As I contemplated writing the July issue on this perfect summer day, I was transported back to those summer days spent at my grandmother's house. My mother, siblings and I always spent Wednesdays with grandmom and grandpop. She'd pamper us with her delicious food and warm hospitality. I remember my grandfather devoting his entire afternoon to weeding their perennial gardens. I can still see him sitting on the ground, always with a pipe in his mouth and his back so tanned as he liked working shirtless. He took such pride in his beautiful yard! It was fun helping him with odd jobs like picking raspberries. Grandmom would make a “raspberry shrub” drink from them which was so cold and refreshing. A treat only to be had on those lazy, hazy summer days!
Throughout my childhood I naively assumed everyone's childhood was as idyllic, old fashioned and peaceful as mine. It was sad to learn that is not always the case. I can't remember having a care in the world! How wonderful it would be to feel that way as an adult. There are so many treasured memories of those long summer days spent at grandmom's house! I now realize how lucky I was to have experienced them ~ thanks to my mother and grandmother.
I would like to share with you a typical summer meal grandmom made which I absolutely loved! Brunswick Stew, because she liked to use fresh corn and tomatoes and Dill Cheese Pie, using fresh dill from the garden. Enjoy!
News: I would like to congratulate Georgia, she is the June winner of a copy of Grandmother's Cookbook! Remember to check out our “Simple Pleasures” book. It is a perfect gift for this time of year with its illustrations of whales, dolphins, rainbows, sandcastles and more! It is $6.95 and comes with a gift card and mailing envelope. For more information click on the link at the bottom right of the “Marketplace” page of our website.
Brunswick Stew
Take 2 pounds of chicken, 2 carrots, a stalk of celery and 1 onion and cook in a pot of water with ½ tablespoon of salt for about 1 ½ hours or until the meat is tender. Remove chicken. When cool, cut chicken into small pieces. Remove carrots and slice them. Strain broth into another pot. Add 3 chopped fresh tomatoes (or canned), 1 cup green lima beans, 3 peeled and cubed potatoes, 1 tablespoon sugar, salt and pepper to taste. Cook until potatoes are tender, about 20 minutes. Add the chicken and 1 cup of fresh corn. (or frozen) Add 1 tablespoon butter. Cook 5 minutes. Serve with fresh rolls or Italian bread. Serves 6-8.
Dill Cheese Pie
¼ cup butter, 1 pound cottage cheese, 3 eggs separated, 1 tablespoon lemon juice, grated rind of 1 lemon, ¾ cup sugar, ¼ teaspoon salt, 1 cup cream or evaporated milk, 2 tablespoons corn starch, 1 teaspoon vanilla, 1 tablespoon chopped fresh dill.
Beat butter and cottage cheese until smooth. Add lemon juice, lemon rind, sugar salt and egg yolks. Mix well. Mix corn starch with cream (or evaporated milk) and vanilla. Add this and the dill to the cottage cheese mixture. Beat egg whites and fold into the cheese mixture. Pour into unbaked pie crust and bake at 400 degrees for 10 minutes, then 350 degrees for 1 hour.
* Note: You can also make this by leaving out the dill and pouring 1 can of drained, crushed pineapple in the pie crust then pouring the cheese mixture on top.
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.
As I contemplated writing the July issue on this perfect summer day, I was transported back to those summer days spent at my grandmother's house. My mother, siblings and I always spent Wednesdays with grandmom and grandpop. She'd pamper us with her delicious food and warm hospitality. I remember my grandfather devoting his entire afternoon to weeding their perennial gardens. I can still see him sitting on the ground, always with a pipe in his mouth and his back so tanned as he liked working shirtless. He took such pride in his beautiful yard! It was fun helping him with odd jobs like picking raspberries. Grandmom would make a “raspberry shrub” drink from them which was so cold and refreshing. A treat only to be had on those lazy, hazy summer days!
Throughout my childhood I naively assumed everyone's childhood was as idyllic, old fashioned and peaceful as mine. It was sad to learn that is not always the case. I can't remember having a care in the world! How wonderful it would be to feel that way as an adult. There are so many treasured memories of those long summer days spent at grandmom's house! I now realize how lucky I was to have experienced them ~ thanks to my mother and grandmother.
I would like to share with you a typical summer meal grandmom made which I absolutely loved! Brunswick Stew, because she liked to use fresh corn and tomatoes and Dill Cheese Pie, using fresh dill from the garden. Enjoy!
News: I would like to congratulate Georgia, she is the June winner of a copy of Grandmother's Cookbook! Remember to check out our “Simple Pleasures” book. It is a perfect gift for this time of year with its illustrations of whales, dolphins, rainbows, sandcastles and more! It is $6.95 and comes with a gift card and mailing envelope. For more information click on the link at the bottom right of the “Marketplace” page of our website.
Brunswick Stew
Take 2 pounds of chicken, 2 carrots, a stalk of celery and 1 onion and cook in a pot of water with ½ tablespoon of salt for about 1 ½ hours or until the meat is tender. Remove chicken. When cool, cut chicken into small pieces. Remove carrots and slice them. Strain broth into another pot. Add 3 chopped fresh tomatoes (or canned), 1 cup green lima beans, 3 peeled and cubed potatoes, 1 tablespoon sugar, salt and pepper to taste. Cook until potatoes are tender, about 20 minutes. Add the chicken and 1 cup of fresh corn. (or frozen) Add 1 tablespoon butter. Cook 5 minutes. Serve with fresh rolls or Italian bread. Serves 6-8.
Dill Cheese Pie
¼ cup butter, 1 pound cottage cheese, 3 eggs separated, 1 tablespoon lemon juice, grated rind of 1 lemon, ¾ cup sugar, ¼ teaspoon salt, 1 cup cream or evaporated milk, 2 tablespoons corn starch, 1 teaspoon vanilla, 1 tablespoon chopped fresh dill.
Beat butter and cottage cheese until smooth. Add lemon juice, lemon rind, sugar salt and egg yolks. Mix well. Mix corn starch with cream (or evaporated milk) and vanilla. Add this and the dill to the cottage cheese mixture. Beat egg whites and fold into the cheese mixture. Pour into unbaked pie crust and bake at 400 degrees for 10 minutes, then 350 degrees for 1 hour.
* Note: You can also make this by leaving out the dill and pouring 1 can of drained, crushed pineapple in the pie crust then pouring the cheese mixture on top.
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.