In our recipe section, we have two types of recipes. Our main goal is to publish recipes that were handed down from one family member to another. Sharing these recipes, it helps to preserve the legacy of the person that passed them on. Preparing and eating the same foods as your ancestors, also helps family members to feel closer to their relatives that have passed away.
The other recipes we share are cultural or traditional recipes. These are recipes sent to us without a family name attached, but they help to show the traditional foods prepared during a certain time period or for a particular holiday or ethnic cultural group.
So, enjoy our recipes and please be sure to send in your favorite family recipe and help to preserve the legacy of your loved ones.
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Legacy of Mrs. Florence Rochner nee Kochert
1915-1996
Crawford County, IN
Submitted by her daughter, JoAnn Wright
Slaw to Freeze
1 med. head cabbage-shredded.
1 tsp. salt
Set for 1 hour and drain.
Heat 3/4 cup vinegar
1 tsp celery seed
1 tsp mustard seed
1 1/2 cup sugar
Grate 1 carrot & green pepper. Bring to boil 10 minutes & cool. Then pour over cabbage. It’s ready to freeze
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Legacy of Emma Wike nee Feaster
1907-1974 Lebanon and Fredrickesburg, PA
Submitted by her son William H. Wike
Nanny’s Christmas Cookies
1 qt buttermilk
1 can Carnation evaporated milk
5 tsp baking soda
4 lb light brown sugar
2 lb Crisco
2 1/2 tsp baking powder
2 oz vanilla extract
2 oz black walnut extract or to taste [added by her son.]
10 lb flour.
Mix buttermilk, evaporated milk and baking soda.
Let set while you mix other ingredients.
Mix light brown sugar, Crisco, baking powder, vanilla extract, black walnut extract.
Add milk mixture: mix, adding flour until you can not use mixer.
With hands, mix in balance of flour.
To make stiff cookie dough, let set overnight.
Roll out to thickness of cookie cutter.
Cut out and place on cookie sheet.
Paint with egg white.
Bake at 400 until they rise.
Move to top rack until golden brown.
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Legacy of Mrs. Lizzie F. Hostetter nee Long
1881-1961 S. Annville, PA
Submitted by her great-grandson, Franklin T. Wike, Jr.
Oatmeal Cookies
1 cup granulated sugar
1 tablespoon butter
2 eggs, beat the white
2 1/2 cups oatmeal
2 teaspoons baking powder
Drop on tins.
Due to the age of this recipe, there are no temperatures or baking instructions given.
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TOMATO JELLY
from Karen Clapp of Indiana
7 lbs. ripe tomatoes
2 cups vinegar
1 T. whole cloves
3 cinnamon sticks
3 T. sugar
Scald and peel ripe tomatoes.
Cook 45 min. (add no water) stirring often to prevent burning and sticking.
Strain thru a sieve discarding the juice and saving the pulp.
In saucepan combine vinegar and spice (tied in spice bag). Boil for 20 min.
Remove spice bag and add sugar and pulp to the vinegar. Cook slowly for 6-7 hours or until thick and sticky.
Pour into sterile jars, hot water bath for 10-15 min.
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Another TOMATO JELLY
from Karen Clapp of Indiana
8 cups sliced tomatoes, about 3 lbs fresh
3 hot chili peppers
3/4 cup fresh basil leaves
1-1/2 cup water
1 pkg. fruit pectin
2 T. lemon juice
1/2 t. salt
4 cups sugar
Place tomatoes into lg. stainless steel pan, tie chilies and basil in spice bag, and add water.
Bring to boil; cover and simmer 25 min. or until soft.
To extract juice pour mixture into a jelly bag suspended over bowl.
For a clear jelly do not squeeze bag.
Measure sugar, set aside,
measure 2-1/2 c. juice into clean stainless steel pan.
Stir in pectin, lemon juice, and salt, bring to full boil over high heat.
Add sugar, return to full boil for 1 min. stirring occasionally. Remove from heat, skim off foam using metal spoon.
Quickly pour jelly into hot jars to within 1/4 inch from top. Remove air bubbles by sliding rubber spatula between glass and food, readjust head space.
Wipe jar clean, put on lids and process 5 min in boiling water bath.
Remove jars, cool 24 hours and check to see if sealed .
Store in cool dry place.
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Baked Ham (PA Dutch Style)
1 10 pound ham
1 cup brown sugar
2 1/2 tablespoons flour
2 tablespoons whole cloves
Wash ham well; place in pot, and let boil slowly for 60 minutes.
Allow to remain in water until cool, pour off water.
Taking a sharp knife, remove the fatty rind.
Put ham in roasting pan.
Spread the brown sugar and flour on all sides 1 1/2 inches thick, and stick with cloves 1 inch apart.
Add 1 cup cider, ginger ale, apricot juice or pineapple juice, pouring it all over the ham and using this juice for basting.
Bake in a slow oven about 4 1/2 hours, or 25 minutes to the pound.
Baste often. Add another layer 1 1/2 inch of brown sugar, lower the oven heat, and let bake slowly for 15 minutes without basting so that the ham will be well glazed.
Slices of pineapple placed on top of the ham when inserted in oven will add much to the taste.
SLOW OVEN - (The term slow oven was used on wood burning stoves .These were descriptions used prior to thermostats. The way to determine the temperature of a slow oven is if the hand can be held in oven 60 seconds. By today’s standards it would be 200-300 degrees.]
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Raisin Sauce for baked ham
Serves family of 4
1 cup raisins
2 cups water
1/2 cup sugar
1 1/2 tablespoons lemon juice.
Add raisins to water and simmer until soft. Add sugar, cook 15 minutes longer. Add lemon juice. Pour over ham and bake.
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Pretzel Soup Pa Dutch Style
( Shdreis’l suppee)
Heat a bowl of milk for each person to be served.
To each bowl of milk add a small chunk of butter, and serve. At the table each person should break up enough large soft pretzels to fill the bowl.
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Fried Eggplant
Wash eggplant well.
Remove skin, and cut in very thin slices.
Sprinkle with salt, and pile slices on a plate.
Cover with a plate to draw out juices, and let stand for one hour.
Sprinkle with flour and fry slowly in a little butter until golden brown and crisp.
These slices may also be dipped in egg, and cracker crumbs, and then fried.
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U S Legacies Magazine December 2002
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