Family Recipes Equal Family Heritage

(Page 4 of 4)

July/August 2009
Jan Hasselman Bosman 
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Be prepared for some dripping from the ingredients, but also great blended flavors. Perhaps a person who has been urged to cut down on salt for health reasons could simply slice fresh tomatoes and onions on two pieces of whole wheat bread for a substitute and eliminate the liverwurst and pickles. 

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I wouldn’t have included a Milk Toast recipe, thinking it too simplistic. But, then I saw one in a 92-year-old’s recipe book – a recipe that had been cut from a newspaper. So, here’s how my mother made Milk Toast for my sister and me when we were a bit under the weather. I still like it. 

Milk Toast

Begin scalding about ¾ cup milk in small pan. Then toast two pieces of bread. (In the “old days” it was white bread; now it’s whole wheat.)
Place toast on plate with slight edge. Butter toast liberally, and salt and pepper pieces to taste. When milk is scalded, pour over toast and let it soak in. Eat while hot.

This is comfort food at its best! 

Jean’s Shared Quiche 

Pastry for 10-inch pie, unbaked
1½ cup grated Swiss cheese
1 can (2½ ounces) sliced mushrooms, drained
12 slices bacon, crisply fried and crumbled
3 eggs, beaten
1 cup whipping cream
½ cup milk
1/8 teaspoon pepper
Dash cayenne pepper 
Heat oven to 375°F.
Line pie pan with pastry and flute edge. Sprinkle bottom with cheese, mushrooms and crumbled bacon. Combine remaining ingredients; pour into shell.
Bake for 45 minutes or until custard is lightly browned and set. Yields 6 to 8 servings. 

Jan Hasselman Bosman writes from her home in Woodstock, Illinois, and she is the author of Memories of Family, Friends, and Food, a scrapbook for old recipes and the stories behind them.

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  • Jean Teller 8/11/2009 11:49:03 AM

    Thank you, Vickie and Martin. I agree, Vickie, they all sound delish!

    Martin, thanks for the recipe - it sounds pretty darn good. I'm of the opinion that one can't go too wrong when a dish has bacon, sausage and/or potatoes in it! Tho my cholesterol has other ideas. LOL I may print this one out and give it a try, anyway!

  • martin hatch 8/9/2009 1:50:02 AM

    I want to pass on an old recipe from Dublin Ireland.
    It's called Dublin Coddle.
    Ingredients: 2 Lbs Collar Bacon
    1 Lb Sausages
    2 Lbs Potatos
    3 medium sized onions

    Method: Cut the bacon up into bite size pieces and place in a medium saucepan. Cover with water and place on a hotplate.
    Bring to the boil and remove the froth from it, then simmer for 1 hour. In the meantime peal and chop the potatoes and onions and chop the sausages into thirds. After simmering the bacon for 1 hour add the rest of the ingredients. Bring to the boil again and then simmer for 1 more hour , stirring occasionally. Serve up in a bowl and enjoy.

    Derves 4.

  • vickie 8/5/2009 1:35:29 AM

    All these recipes sounds so good - more than one sound like something my Mother made as we were growing up.

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