Posted on 04/14/2016 3:24:45 PM PDT by Jamestown1630
Long before we had 'The Pioneer Woman', we had a Pioneer Lady: Jane Watson Hopping, who published many cookbooks featuring old-fashioned recipes and reminiscences of country life.
Last weekend, while Liz was posting those beautiful, fresh, Spring-like salads, we were having weather that was very bitter for April - biting winds, low temps, and even some snow. At the thrift store I found Hopping's book, 'The Pioneer Lady's Hearty Winter Cookbook', and it seemed perfect for the strange April day that we were experiencing.
The book is full of recipes; but remarkable for how the recipes are framed by old family photos and memories, tales of country life in a long-gone era, poetry, and reproductions of pretty vintage drawings. It's a book to be quiet with, curled up by a fire; and reminds me somewhat of Gladys Taber's many books and articles from Stillmeadow Farm (q.v.).
(The cover of the book is a detail from Grant Wood's 1934 painting 'Dinner for Threshers' - which is probably what first attracted me, as he is one of my favorite 20th Century American painters :-) - and many of Hopping's books appear to be still available through Amazon:)
http://www.amazon.com/Jane-Watson-Hopping/e/B001HMMP7G
One of the recipes is described as a 'late harvest' dish; but looks good for us now all the year around:
Ida Louise's Late Harvest Jeweled Slaw
6 Cups shredded White Cabbage
1/2 yellow Bell Pepper, cut into slivers
1/2 Cup red Bell Pepper, cut into slivers
1 Cup Pineapple Tidbits, drained
2 T. Chopped Chives or Sweet Onion
1/2 tsp. Salt
Dash of freshly-ground Pepper
1/2 Cup Mayonnaise
1/2 Cup Sour Cream
1/2 tsp. Sugar
1 T. Vinegar
1/2 tsp. Dry Mustard
1/4 tsp. Paprika
In a medium to large salad bowl, combine cabbage, red and yellow peppers, pineapple and chives. Sprinkle lightly with salt and pepper.
In a smaller bowl, mix together remaining ingredients. Toss the dressing lightly with the vegetables, and chill at least an hour before serving. _________________________________________________________
I promised to try a hummus recipe this week, and I was intrigued by Califreak's post about “Authentic Syrian Kicked Up Hummus”, because the garlic was roasted first, which is very different from every recipe I've used before; and that's the one I tried this week.
I was all geared-up to pick the skins off of those chickpeas, but the brand I used was 'Iberia': much smaller chickpeas and with very little skin, so I didn't bother with that 'peeling' business, this time.
The recipe used a bit more Tahini than I was used to using; and I wondered if that would create the silkiness of my remembered 'Excellent K Street Hummus'.
As it turned out, this is a really good recipe for what I recall as 'Sandwich' hummus - mine came out thick, not silky; might have used a little more salt; and depending on your chickpeas, you might want to add a little more lemon juice, or a little water, to make it better for dipping. Roasting the garlic gives it a more mellow hint of garlic, far less sharp than recipes calling for raw garlic. But overall, an excellent recipe for hummus!
After chilling, we drizzled a little olive oil on top, sprinkled paprika, and spread it on Naan that we found in the grocery. I couldn't find the frozen brand that Miss Marmelstein recommends, but will keep looking (and Miss M. was absolutely right about packaged Naan from supermarket bread shelves - it's gummy, and has an odd flavor.)
http://allrecipes.com/recipe/126786/authentic-kicked-up-syrian-hummus/
-JT
The ‘winter food’ book was the first that I found in the Thrift Store. I will be looking for others - especially the Christmas one.
-JT
There are a number of Little Prairie or Little House cookbooks. If you get a chance, please post the author of the one you found so great.
My wife loves all things L. E. Wilder. We even became endowment members of her museum.
Totally agree. Also, Alton Brown used to have a show called Good Eats, which was kinda low-brow in some respects, but I really liked it because he explained, almost at a chemistry level, why certain foods complimented each others and others don't. I think that show helped me to appreciate "experimenting" in the kitchen. Some work...some don't, but that's how we learn and that's how we create. I miss that show...
I just love being reminded to go down to my local ironmonger for rods to make a rack for the oven, or heck, just dust off the thermospodium for the next dinner party.
Barbra Walker is the author. It looks like a reprint from the one I have but that’s the book. There’s another one by Melissa Gilbert but the Walker one is actually an important book.
The problem with Alton Brown is that he thinks he’s funny. He’s not.
Agreed, but I was willing to absorb that for the good parts of the show.
I generally find him unwatchable which is too bad because he knows his stuff. That ridiculous contest he has at night is equally foolish and insulting to audiences, lol!
My new culinary instructor was on that silly Cooks and Cons show last night. I fell asleep before he was revealed as a cook!
Do you have to have Nook to read the B. Dalton ones? Or do they have an app for reading on a desktop? I only have Kindle.
-JT
Whoever thought up that “Cooks and Cons” show needs professional help.
We have one her museum publishes of her own recipes — how she cooked on the farm. If you ever get a chance, the place in Mansfield is a great place to spend a day.
see:
http://www.lauraingallswilderhome.com
My wife wants to take a trip and hit all the places she lived before she and her husband settled at Rocky Ridge Farm and built their house. It reminds me of the house my grand dad built in Wyandotte County, Kansas at about that same era.
I’m rereading all the books right now. The cookbook is a useful concordance when I come upon an interesting dish of Ma’s.
There’s a new book of Laura’s letters out. Very interesting as she talk with her daughter about the family and relives the unvarnished truth that the books might have left out.
I believe it was Brown’s idea. He’s a jerk. He’s no Ted Allen.
Actually, I’m wrong. I’m thinking of that stupid Brown show where people stand on tractors or giant scissors and cook.
I’m afraid my wife is somewhat over-the-top on some of this. One grand-daughter who is into L.E.W. came a Christmas. My wife had her bring her American Girl dolls. The reason was that some of the presents were oriented to the dolls.
Christmas morning, the dolls got hand made outfits with bonnets that matched the drawings that Laura did of her and her sisters dresses. Many other things to make it possible to have a Laura Engels Wilder and sister play day.
My wife’s hobby has always been the full gamut of needle arts. Quilts, cross stitch, knitting, doll clothes and accessories, needle point, spinning and anything else she wants to learn. She was a medical clinic administrator in business and so there was no reason not to have all the tools, stash and sewing furniture she needed for her hobbies.
It is not only a fun read, (any cook book that has a poem by Ogden Nash is a hoot) but it has a number of good recipes that do not require fancy or unavailable ingredient.
She teaches that if you master six basic herb you are a good cook, master all twenty five and you are a master cook.
I disagree with her on bay leaf though. I think it is worth it to grow a small bay tree for the fresh leaves and I love the flavor so where she recommends a half leaf I generally add a whole leaf or sometimes two. A matter of taste.
This is an old fashion cook book published in 1939 and has recipes for things like rabbit (yum) and tripe (Never again!). I am now looking for her other cookbook "Accent on Seasoning".
Here is her "Herb Brandy" which is used in several of her recipes. It makes a lovely addition to any meat sauce or soup but really shines in a clear bone broth.
One cup each of several herbs. Any "sweet herbs". I used the basic six (basil, marjoram, mint, rosemary, sage and thyme) leaving out the mint and adding in bay leaf.
One quart brandy.
Crush the herbs and pour the brandy over the herbs.
Place in cool dark spot and let seep for one week.
Strain out the brandy and repeat with a fresh batch of the same herbs. Let seep for another week.
Strain, bottle and cork.
Yes, you have to have nook to download and read the B. Dalton aka Barnes and Nobel ones. It’s their version of Amazon’s kindle. Just download it free off their site.
Those look delicious. Potato filled potatoes, mmm :)
Nice finger food for parties....with drinks.
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