Connect with us

Blogs

Historical Recipes Are The Best

cookbook_junkie[1]By Gini Rainey

One of the side benefits of having a husband who suffers from wanderlust is that a lot of times he will bring a cookbook back to me from the places he visits.  One such cookbook that I have in the “library” is from a trip he took a while back to the Golden Triangle of southeast Texas.  The cities of Beaumont, Port Arthur, and Orange earned this title because of the wealth that came from the Spindletop oil strike in Beaumont in 1901.  More recently it refers to the many gas flares that are located at all of the local oil refineries which create a rough triangular shape around the area when viewed from nighttime aircraft.

My husband’s trips usually include visits to local historical sites, and one such place he went to was the McFaddin-Ward House in Beaumont.  Built 1905 by Perry McFaddin’s sister and brother-in-law, Perry and his wife, Ida, moved into it and made it into the grand house that it is today.  The home, with its spacious rooms and elegant decor, was ideally suited for entertaining and became the perfect setting for Ida McFaddin’s busy social life.  Mamie McFaddin, one of Ida and Perry’s children, inherited the home, and when she died in 1982, she left her home as an enduring legacy for others to enjoy.

The “Perfectly Splendid – One Family’s Repasts” cookbook is a charming little book with 126 pages that was published in 1992 by Wimmer Brothers and is filled with recipes from the archives of the McFaddin-Ward House.  The recipes were collected by Ida Caldwell McFaddin and her daughter, Mamie McFaddin Ward and are interspersed with anecdotes and family history, making this book much more than a cookbook, as it provides an interesting glimpse into the daily lives of a prominent Southeast Texas family.

Along with recipes for Perfect Rice, Chicken and Dumplings, Brunswick Stew, Sour Milk Biscuits, Rebecca’s Boiled Cabbage, Pecan Pie and so much more, you’ll also find a Cure for Lockjaw.  All you do is “take strong leaf tobacco (if you can still find it) and steep it in scalding hot water for a few minutes and bind it to the front of the stomach.  The application relaxes the muscles from the stomach to the brain and death from lockjaw is impossible.”  The book also has a cure for burns “some 8-10 applications of the white of an egg will take or perfectlyremove the pain and is of a very soothing nature.  This simple remedy is preferable to callodium or even cotton.”  I think I would rather put my egg whites to a better use by following their recipe for Angel Food Cake.

One our favorite jellies here at the Junkie House is made from Mayhaw berries, and this cookbook has a recipe for that.  Now, if we could also score some Mayhaw berries, life would be good! A good, old fashioned recipe here in the south is for Tea Cakes.  These “cakes” are like sugar cookies on hormones.  My mother-in-law used to make them all the time, and they are really great with hot coffee or cold milk.  You start out by creaming 1/2 pound of butter with 3 cups of sugar and then adding 3 well-beaten eggs and 1 teaspoon of soda that has been
dissolved in 1 tablespoon of milk.  Add the rind and juice of 1 lemon and stir well.  Drop by teaspoons – fairly far apart on a cookie sheet and sprinkle granulated sugar on top.  Bake at 325 degrees for 8 to 10 minutes.  These are pretty good eating – and not all that difficult to make.

I love the closing note that Ida Caldwell McFaddin Pyle shares in her Introduction “…As we could hardly print a cookbook today calling for a “teacup” of cream or “butter the size of a walnut…”  Can you imagine what an adventure cooking like that would have been?  I think we owe a wave of the whisk to whoever came up with the standards for measures in cooking.  But, then again, adventures like that in the kitchen might just turn out to be a real blast!

Books

Duck! Here It Comes!

liberty_hall_tyler_texas_tx

By Gini Rainey

For those of you who have been paying attention to the general theme of my cookbook collection, you may have noticed a trend towards those written by or about celebrities and or famous people.  That was one of my initial criteria when I started picking them up and mostly still is, unless I come across one that’s weird, unusual, or cheap!  Every so often I’ll go to my favorite eBay store, thriftbooks, just to see if they have anything new that fits the bill.  The cookbook I have in front of me today is one of those.  It’s “Miss Kay’s Duck Commander Kitchen” by Kay Robertson with Chrys Howard and was published in 2013 by Howard Books and was written by a celebrity and was cheap!  Score!

So, then I got to thinking “whatever happened to Duck Dynasty.”  I was never a viewer of the series – but I have the T-Shirt that my husband picked up for me in West Monroe, Louisiana on one of his many treks to Florida. I did watch a portion of one episode at one of my daughter’s following a family gathering.  About all I can remember about it was her family never missed an episode and were really into it.  I think that particular episode had some bird-hunting/killing/plucking/slicing/ dicing/cooking involved in it.  My other daughter and her family (who just happen to be vegans) had a hard time sitting there watching all of the carnage and eventually turned to other things to do and talk about.

The Robertson’s have pretty some strong family values and have actually built quite a financial empire over the past 30 plus years with their clothing line – Duck Commander.  Even though she spent a great deal of her time working along side her husband, Miss Kay raised a family and filled them, not only with good food, but also a stern hand nicely blended with warmth and love.

Her cookbook is filled, not only with great, rib-sticking recipes, but also with quite a few biblical references, anecdotes, and family photos.  Sharing that she uses a cast iron skillet or dutch oven to cook most of her recipes, she explains it’s because they can either be used on the stove top or in the oven and they heat up quickly. It’s also not terribly surprising that several of her recipes call for Duck Commander seasoning!

Well, if you’re lucky enough to own a cast-iron skillet or Dutch oven, here’s a fairly easy recipe to try out on your family.  First, heat your oven to 275° and season about 1 pound of tenderized round steak (tenderized round steak usually comes 4 to a package and I generally cut those in half to make 8 pieces) with salt and pepper and lightly sprinkle both sides with flour.  Heat a small amount of vegetable oil in your cast-iron Dutch oven (or cast-iron skillet, or ovenproof casserole dish) and brown the steaks on both sides and drain off the excess oil.  Add 2 celery stalks chopped in large chunks, 1 onion chopped in large chunks, 1 chopped garlic clove, 1 bell pepper chopped in large chunks, 1 14.5 ounce can diced tomatoes and 1 8 ounce can tomato sauce to Dutch oven along with the browned steaks.  Cover and bake for 1 ½ hours and serve with steamed potatoes or egg noodles.  You may not be a Duck Commander, but this meal will have you eating like one!

Continue Reading

Books

Historically Speaking

stretford tyler tx

by Gini Rainey

I was thinking this morning about all the incredible advances in technology that I have seen in my lifetime, and how much my dad would have loved all the gadgets we seem to have surrounded ourselves with the past 50 years. For example, just in my lifetime, I’ve seen telephones go from shared party lines with rotary dials to the incredible iPhone (virtually a computer in your hand) that not only can be used for staying connected, but takes a whole lot better photograph than my once treasured Canon SLR.

So, then I got to thinking about all the advances in the kitchen that have helped make the home maker’s life infinitely easier and how many of the old gadgets that I grew up with are now items of speculation in antique shops and vintage stores.  Sometimes just standing back and listening to people trying to determine their use is half the fun of spotting one “just like we used to have!”

Just for fun – can you name these gadgets?

So speaking of vintage, today I’m looking at The Martha Washington Cook Book and is the product of historian Marie Kimball who received special permission from The Historical Society of Pennsylvania to study the original manuscript that was used by Martha Washington for 50 years and then was passed down mother to daughter for nearly 100 years.  The original cookbook was published in 1940 by Coward-McCann, Inc., and the copy that I have was published in 2005.

With nearly 50 pages of historical background regarding the state dinners at the White House and the meals hosted at Mt. Vernon, Kimball has succeeded to paint a rather lovely picture of Martha Washington, who was the over-seer of all of meals prepared for family and dignitaries.  While we might not find many of the recipes included in the book to be something we might consider preparing, such as Marrow Pie, Lettuce Tart, Roasted Hare, or Stewed Calves’ Feet, Mrs. Kimball has fully adapted Martha’s cookbook for practical, modern use.  All the recipes have been proportioned to the current practice of a formula for serving six people, and she says that all of the recipes have been tested and taste great!

One of Martha’s recipes that jumped out at me was for apple fritters sounds absolutely yummy: Heat 1 cup ale and add ¼ cup white wine and the yolks of 4 eggs, the white of 1 egg, well beaten.  Mix together 1 cup flour, ¼ teaspoon salt, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon mace and combine the two mixtures.  According to Martha Washington “Your batter must be no thicker than will just hang on the apples.”  A little more or less flour may be needed.  Cut the apples into rounds – or what ever shape you please – and deep in the batter.  Drop in deep fat and fry a golden brown.  Drain on a piece of clean linen, (I bet you can use paper towels!) sprinkle with sugar and cinnamon, and serve.  Oh, my, nom-nom!

Continue Reading

Blogs

Foodie Events: March 31st, Let’s Make Bread Together & Easter Brunch

Roost Chicken Salad & Deli will open a location in Southside Bank at S. Beckham across from ETMC Hospital.

March 31st-April 1st (all day) – Bread Class & Easter Brunch – Have you always wanted to bake like a Master Chef? The key is simple ingredients, proper instruction, and the right location. Join Chef for a fun weekend experience in the kitchen of Côte at High Hill Farm. You’ll learn the techniques, recipes, and process to baking homemade breads. Cap off your day with a stroll in the vineyard, wine sampling and overnight stay in one of our relaxing bungalows. After a perfect night’s sleep, join us for a special Easter brunch featuring beautiful farm fresh brunch including items from the garden, local food items, and fresh juices.  Mimosa’s and Bloody Mary’s also available for your enjoyment. High Hill Farm, 12626 CR 217, Arp. Go to highhillfarm.com to make reservations.

Crawdaddy’s Boil-N-Go is now open at 14801 State Hwy 110 S. in Whitehouse. Featuring crawfish, shrimp, crab legs, corn, potatoes with all the fixing, Crawdaddy’s is open Thursday-Friday 5-10pm, Saturday 12 noon-10pm, and Sunday 12 noon-6pm.

April 7th (8am-12 noon) – The Rose City Farmers Market will open soon at it’s new location at 236 S. Broadway Ave., just a half block north of Front St. in the parking lot of Bill’s Unclaimed Furniture. The market is open from April to November. This is across from “Moss, Where Flowers are Fair” and ETX Brewing Co. The new location will be near the free parking in the Fair Plaza Parking Garage. The Rose City Farmers Market is a family- and dog-friendly community gathering place, providing locally-grown produce, herbs, wood oven breads, pastries and granola, jams, pickles, locally roasted coffee, cheese, artists and artisans, live music, and sometimes even yoga. They are open every Saturday April-November 8am-12 noon. For more info on the market or to apply to be a vendor, contact (903)539-2875, info@foodcoalition.org, or foodcoalition.org.

Quick Dawgs of Texas Opens! You know that building with a cowboy-shaped roof? It now serves hot dogs made with love and care by David Lovelady. “This particular building here is set up to handle hot dogs,” he said. “I’d been looking at different buns, wieners, different chilis, for many months before we started this thing.” The new business features an array of hot dogs, mostly priced between $2-$5, with nachos and meals priced a few dollars higher. The menu — which is still developing — includes all beef, bun-length hot dogs; brisket sausage links; Earl Campbell Hot Links; Frito pie and more. Lovelady said the chili cheese dogs and hot links have been some of the most popular selections. Picnic tables will be added outside the drive-thru soon. Quick Dawgs is located at at 220 SSW Loop 323 in Tyler, and serves all beef, bun-length hot dogs, brisket sausage links, Earl Campbell Hot Links, Frito pie and more.

mineola

Continue Reading
Advertisement

success-learnign-center-tyler-tx

the-foundry-coffee-shop-downtown-tyler-tx

Events Today

uttyler tx eguide

Connect With Us!

Tags



east texas oil museum tyler kilgore

Free Stuff To Do

More To Do!