NOTES FROM THE KITCHEN

I am bombarded with recipes in my email inbox every day. Of course, it’s my fault. I sign up at various websites for their promotional bombardment. On a certain level, I enjoy it, but most days I barely give this information a first look, let alone a second. Still, I can’t quite let it go.

Despite this daily onslaught, there’s nothing like a cookbook, especially an old favorite. Back in the ‘80s – that’s the 1980s – I bought the Gold Medal Century of Success Cookbook (The Best Gold Medal Recipes of 100 Years), 1979. Even then, I had a hankering to know about how it was in “the good old days.” And this particular cookbook is nostalgic to me. Not only did Betty Crocker provide historical notes here and there but I see that some little person scribbled on a page or two – a “no-no,” of course, but endearing just the same.

If I may digress, Hallie learned to make the capital letter “H” very early, and she loved to make “Hs.” She would stand on her stool in the kitchen as I cooked, making “Hs” on scratch paper. Every now and then I turn the page of a cookbook to find an “H,” and from the perspective of many years, I love that. It’s like a message from the past.

Yes, this cookbook was well loved. Not only does it have notes from the children but also food spatters. When I googled the title, I was appalled to see what sellers are asking for pristine copies -- $27, $35, even $100+. Well, my copy will not command money of any kind, but it’s okay. I probably “bought” it with boxtops.

I made Mike’s favorite meat pies the other night – a recipe of his mother’s. It’s a bit labor-intensive and time-consuming because you wrap little seasoned meat in dough and then bake it. His old wife evidently complained about this process, so he’s when he asks for meat pies, his tone is apologetic. But I have to say, they are pretty tasty.

Anyway, I had some of the prepared meat leftover, and I happened to remember – a wonder in itself – that I used to make that same meat with a “popover topping” from the above cookbook, which involves much less prep time. So, that made a quick and tasty supper for us tonight. KW

APPLE BROWN BETTY (UPDATED)

Mike only needs occasional help with his activities of daily living, but he does have pain now. With respect to the tribulation that all of us suffer from time to time, I won’t carry on about this. Even as we faced this surgery with trepidation, we were grateful it wasn’t something worse. But, at risk of sounding like a brat, I do think I deserve a reward. I’m looking for one. It only needs to be a day-brightener (or two?) delivered to the mailbox.

Returning to my study of vintage family recipes, yesterday I made apple brown betty using the previously posted recipe. I made crumbs of three stale hamburger buns and then I added a cup of purchased dry crumbs. For the apples, I used two Granny Smiths and one Gala. I cut back the brown sugar to one cup and left out the salt. A half cup of liquid didn’t seem like quite enough, and it needed to bake quite a bit longer in order to soften the apples.

Kathy’s Updated Apple Brown Betty Casserole

2 c soft bread crumbs

1 c dry bread crumbs

4 c chopped tart apples

1 c brown sugar

2 T melted butter

1 t cinnamon

¾ c boiling water (or apple juice)

Mix butter, sugar, cinnamon, and bread crumbs.

Grease a 2 qt. casserole dish.

Layer the crumbs and apples, beginning and ending with a crumb layer.

Dot with butter

Pour at least ½ cup boiling water over the pudding.

Cover and bake 40 minutes at 375. Uncover and bake 10-15 minutes longer until apples are softened and top layer is crisp. 

Maybe you remember Peggy Hill of King of the Hill. Peggy’s signature dish was her old family recipe for apple brown betty. Any feast, barbecue, or potluck was an excuse for her to bake her apple brown betty, which was greeted with silence by everyone else. Out of curiosity, I googled “Peggy Hill’s Apple Brown Betty,” and sure enough! – a recipe came up (here). I chose to use the one from Mother’s collection, and we thought it was delicious! KW

BROWN BETTY CASSEROLE

I have no idea who penned this recipe on lined notepaper, but whoever it was had a spot of fun in the left margin. Turns out, this is a variation of an old English rhyme.

A was an apple.

B bought it.

C cooked it.

D dropped it.

E eluded it.

F found it.

G grabbed it.

H hid it.

I inquired for it.

J jumped for it.

K kept it.

L laughed at it.

M marked it.

N needed it.

O obtained it.

P peeled it.

Q quartered it.

R reached for it.

S snatched it.

T took it.

U upset it.

V vaulted it.

W walked away with it.

XYZ all ate a piece of it.

Have you heard this rhyme before?

Have you ever baked an Apple Brown Betty? Wikipedia says it's a traditional American dessert. KW