Talking food doesn’t take much effort around the GRIT office. Food days and special occasions come fairly frequently in these parts, and, of course, no one protests. We’ve even had cookoffs that encompassed a number of cooks and tasters from every department in the building. Our Great Potato Salad Debate comes to mind.
Guess what? We’re in the process of organizing a mac ‘n’ cheese cookoff to rival the potato salad effort. As you know, we published the winning recipes in GRIT’s January/February issue’s Recipe Box, and we’ll do the same with the mac ‘n’ cheese entries. So be on the lookout.
In one of my previous posts, Recipe Box Secrets, I talked about how we organize Recipe Box. It seems like a good idea to let you in on some of the recipes we receive, too. Enjoy, and let me know what you think of the recipes for vinegar pie and hamburger gravy.
Without further ado, recipes!
Travis Massey, Idabel, Oklahoma, requests a recipe for Vinegar Pie. A popular request among Grit readers, vinegar pie has appeared in Recipe Box before.
Connie Moore, Medway, Ohio, wrote a food column for her hometown newspaper. She talks vinegar pie in a 2004 column and sent a copy to us. “All things have a season,” she wrote. “Vinegar pie is a March pie because the spring rhubarb is not up yet and the winter supply of fruits is gone. … It was an ‘adversity pie,’ there were no freezers, no fridges, no pressure canners or rings and lids to seal autumn’s bounty in Mason jars.”
Shirley Alston, White City, Oregon, added this note: “Rumor has it that Vinegar Pie originated in the Texas Panhandle in imitation of lemon pie, lemons being hard to come by in the old days many miles from nowhere. New Englanders and Southerners counted it a favorite, too, so wherever it came from, it was popular in 19th-century West Texas.” The recipe she sent came from The Wide, Wide World of Texas Cooking by Morton G. Clark.
Sharon Threatt, Booneville, Arkansas, sent a cobbler recipe I thought you all might be interested to see.
Joyce Woods, Guthrie, Oklahoma, is looking for a recipe for Gravy Train, a recipe that was served at her local school.
A number of readers remembered the same recipe, as do I, and we received a lot of recipes. Alice Knox, Rochester Mills, Pennsylvania, sent one that might have appeared in an old social cookbook.
Terry Ball, Neehan, Wisconsin, sends another recipe for Gravy Train. She writes, “We ate this too, probably at least once a week. Plus, we raised four children on it as well. A great way to stretch a pound or two of hamburger. The six of us ate a good supper that filled everybody up on 1 1/2 pounds of hamburger. With three boys, there were no leftovers.”
Betty Maclam, Mikado, Michigan, sends another version.
Images: Macaroni and cheese, iStockphoto.com/rojoimages; Pie crust, Grit photo library; Hamburger and onions, iStockphoto.com/jpa1999
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