Family Recipes Equal Family Heritage
(Page 3 of 4)
July/August 2009
Jan Hasselman Bosman
Veronica’s Slumgullion
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3 tablespoon fat (I now eliminate this ingredient)
1 pound hamburger
3 medium onions, thinly sliced
2 cups diced fresh tomatoes, peeled (canned will do)
1 cup uncooked macaroni
Salt and pepper to taste
In skillet, heat fat. Brown hamburger and onion; add tomatoes, uncooked macaroni and seasonings. Cover and simmer about 20 minutes or until macaroni is soft.
Additional vegetables could be used such as peppers or mushrooms. This is a low-cost meal that will feed at least 4 generously.
One year, my dad decided he would plant cucumbers and sell them to an area pickle factory for a profit. My whole family learned quickly that the most valuable cucumbers were the smallest ones, probably the size of our thumbs and about as long. We spent many hours working in that quarter-acre plot carved out of the apple orchard. My mother, the quintessential saver and user of available produce, made great dill pickles from whatever was rejected by the pickle factory; and her pickles were notoriously delicious.
Dill Pickles (Recipe written on the back side of a 3-by-5-inch information card from an insurance company for which my dad worked part-time.)
Pick cucumbers, wash and let stand overnight in cold water. (She doesn’t say what quantity, but I think half a bushel should do.)
Into each quart jar, put 1/8 teaspoon powdered alum, 1 clove of garlic, 2 heads of dill with seeds and 1 small red pepper (if desired). Pack jars with pickles, whole or quartered lengthwise.
Combine 1 quart vinegar (4 cups), 1 cup pure salt, 3 quarts water. Bring to boiling point (not boiling). Pour liquid over pickles in jars.
Scald metal lids, wipe tops of each jar rim clean, put on metal lids, and screw bands and lids tightly. Yields 6 to 8 quarts. Ready to eat in 6 weeks.
Everyone has a favorite sandwich made with sliced tomatoes (or if they don’t, they should). Some involve time under a broiler; some do not. This sandwich, made with liverwurst, was my father’s favorite; and it is mine today, especially when I can pick fresh tomatoes from my garden.
George’s Favorite Summer Sandwich
Select any two slices of bread – the healthier, the better.
You can butter them, spread one with mayonnaise or salad dressing, or leave them plain.
Then, thinly slice liverwurst and place it on one slice of bread.
Next, thinly slice dill pickles (my mother’s homemade ones were the best) and place them over the liverwurst. Finally, slice fresh tomatoes and place slices over the other two layers, sprinkle on a little ground pepper, and add the final slice of bread.