Special Foods

Have you ever heard the old saying, “Life is interesting?”

Well, “life is interesting” and the old saying, “the longer we live the more interesting life becomes,” is also a truism.    Is this because we’ve seen so much happen during the time we’ve lived on this earth or perhaps it is true because of what we’ve chosen to do with the time we have lived?

Regardless, most men will agree that a good meal is one of the few things in life that made it worth living.

Before 1960, most farm families tended a garden, harvested and preserved the produce from that garden and could prepare good basic meals without the need to “go shopping.”  Various forms of meat were also raised on the farm for food: hogs, beef, chickens.  Some farmers were also able to included deer and other small game into the menu.  Also, one must never forget that chickens also produced the eggs used on the farm.

Bar B Que as was made in the Shenandoah Valley is a food stable that is easy to prepare, fast to warm up and easy to serve with coleslaw, mashed potatoes, green beans, corn, or peas. 

Hamburger Bar B Que

Note:  T = tablespoon and t= teaspoon

2 lbs. hamburger

1 large or 3 small onions

14 oz. tomato catsup

1 T mustard

1or 2 T apple cider vinegar

2 to 4 T brown sugar [raw sugar also works]

 ½ cup water

1 t salt or to taste

1 t pepper or to taste

2 T butter [olive oil also works fine]

Some folk chose to add one or more of the following:

¼ t paprika

5 T Worcestershire Sauce

½ cup chopped celery

½ cup green pepper

Simmer together in a large pan the hamburger and water for 30 minutes, breaking up all large pieces.  Put the butter or olive oil into a separate large pan or skillet and let it get hot.  Add onions and stir them until they are golden brown. Then add all other ingredients including the hamburger and stir them all together.  Allow them to simmer for about 45 minutes.  This freezes well so do not hesitate to double the recipe.

Early on I also learned that the word “stressed” spelled backwards was “desserts.” 

Where to start with desserts in the Shenandoah Valley can cause enough contention to start another “war” and we most certainly do not want that; therefore, I will include a very special pie recipe that was usually served only for very special occasions, due to the exorbitant cost of raisins.  Due to the extra cost of some of the ingredients, this recipe sort of fell by the wayside.  I do hope you will try it and share this pie, which is somewhat similar to today’s pecan pie, with your family and friends during this joyous holiday season.

Raisin Pie

Ingredients [Makes 2 pies]

6 eggs

1 ½  cups brown or raw sugar [ brown box]

1 ¼ cup Karo Syrup [Blue Label] + ¼ cup white or whatever kind of Karo you have in your pantry

1 cup crushed English walnuts, black walnuts or pecans or mixed. Nuts may also be in larger pieces.

½ cup butter or Coconut Butter

1 box raisins

1 teaspoon pure vanilla

1 Tablespoon of Rum*

* [Note: Captain Morgan’s Spiced Rum is often substituted for the homemade rum. The rum may also be left out, but most folk believe that alcohol does bakes out leaving only the delightful fruit flavor of the rum.]

Directions:

Cut oven on to 375 degrees

Immediately pour vanilla and rum or just the pure vanilla over raisins and stir well to moisten, let sit to add later after rest of ingredients are combined.]

Beat eggs, add syrup [Karo] into eggs, beat until fluffy

Add rest of ingredients

Pour into 2 unbaked pie crust [frozen works fine]

Bake 30 minutes in a 375 degree oven

Note: Sometimes it is better not to make a mess rather than having to clean one up, so I normally slip a cookie sheet under each and every pie I make.

Perhaps Mark Twain said it best, “The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not.”