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Grandmother's Cookbook - Article

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Article: "Grandmother's Cookbook"
Author: Chris Sadler
Contact Author: Chris@1001Recipes2Send.com
Copyright: 2008 Chris Sadler
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Grandmother's Cookbook

When I was a little girl we would drive "down east" (which is 
actually up but that is another discussion) to visit my mother's 
parents. Nanny would sit me on her knee and teach me how to play 
cards. Yup WebAdmin was a card shark from the ripe old age of seven.

So what does that have to do with cooking and recipes? Nothing, 
except that before and after cards (and occasionally during) there 
was always wonderful food such as my mother didn't cook on a regular 
basis. Now don't get me wrong, my Mom cooks better than any Mom but 
Nanny rocked in the kitchen in a different way. Such are the 
memories of my childhood, it was so wonderful returning to them with 
Grandmother's Cookbook.

When you open the pages you will immediately feel as if you are 
reading recipes written just for you by your own grandmother. The 
handwritten look of each recipe, the wonderful original watercolours 
and the personal notes make this more than just a great collection 
of old recipes.

Many of us likely have a church bazaar recipe book of favourites 
around somewhere but this collection is much more detailed, coherent 
and in a far more interesting format. The chapter "A Family Love 
Letter" is well worth the read.

One caution I would make is that the recipes should be read through 
thoroughly before beginning. Most recipes don't follow the current 
standard of ingredients first, directions following but are instead 
written in paragraph form. Reading the recipe through first will 
help make sure you know how to do everything and have all of the 
necessary ingredients.

Grandmother's Cookbook is spiral bound to lie flat during use and 
has laminated full color soft covers and divider pages. Recipe 
sections include Soups, Breads, Dumplings and Noodles, Appetizers 
and Salads, Meats and Vegetables, Desserts and Christmas 
Specialties.

Two sample recipes are below:

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.

Enjoy!

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About the Author:
Chris Sadler is Owner and WebAdmin of The 1001Recipes2Send.com
Recipes Database and Easy-Bake Oven Recipes and Resources
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