mom's recipes

Mom’s Recipes

Favorite Recipes

from

Ethel Schumann

by

Susan and Paul Schumann

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Contents Introduction 3

Salads 9

Sauces and Dressings 16

Soups/Stews/Gumbo 20

Casseroles 27

Vegetables 34

Meat 52

Seafood 60

Bread 63

Drinks 71

Desserts 72

Cookies 82

Cakes 99

Pies 117

Candy 123

Miscellaneous 129

About Ethel Schumann 135

Index 138

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Introduction Recollections

By Paul Schumann

I had a nuclear family and had more or less traditional family meals, especially dinner. Dinner was a regular family event, and I don’t remember much exception to that except when Dad starting traveling. Every evening we sat down together to a full meal, including desert, prepared by Mom. As I re-member, we rarely had left-overs, probably not only due to my Mom’s planning, but also the voracious appetites of two growing boys. In addition, my Dad did not like left-overs. I don’t remember much about what was talked about over dinner, except for the time when I, in elementary school, asked (spelling it out, “What does f-u-c-k mean?” I had seen the word in the boys’ bathroom. Dad asked where I heard the word, and Mom said Dad would explain it later. It was very quiet after that, and I was acutely aware that I had crossed a line. I don’t re-member any further conversation about the word, public or private. We rarely ate out. The only place I remember eating at was Felix Mexican Restaurant. When Felix closed in 2008, the Houston Press reported: “Felix Mexican Restaurant at 904 Westheimer has shut down after 60 years in business. Long-time patrons are leaving notes on the front door of the shuttered Tex-Mex institution demand-ing an explanation. “We need some closure,” one note read. Felix Mexican Restaurant was the granddaddy of Houston Tex-Mex. It was named for Felix Ti-jerina, a Mexican immigrant who worked at The Original Mexican Restaurant on Fannin before opening his own Tex-Mex restaurant, The Mexi-can Inn, in 1929. Felix’s first Montrose location opened in 1937.

The flagship restaurant at 904 Westheimer opened in 1948. At the time, a regular dinner cost 50 cents. In the heyday of the chain, there were six Felix Mexican restaurants in Houston and Beaumont. Tijernia became active in Hous-

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ton politics and was a four-time national president of LULAC.” As a teen I always ordered two Mexican plates, and finished them both. (Remember my com-ment about voracious appetite) Seafood was always purchased in Galveston at the 37th Street Fish Market, or caught. Fried shrimp was a big favorite of the family and it got to the point where the shrimp had to be counted out so that everyone got their share. Fried oysters were also a favorite until one day when I bit halfway in an oyster, saw the black stuff and asked what it was. The explanation nixed oysters for me for a number of years. Even though I now like fried, raw and baked oysters (as in Oysters Rockefeller), I still recall that experience. Almost every winter, Uncle Robert would show up with some mackerel. Mom baked that with onions, and the gravy on mashed potatoes was wonderful. Mackerel used to run in the Gulf in the January-February time frame. Another restaurant we went to rarely was the San Jacinto Inn. It was more expensive but it was all you could eat. It was remembered by Katy Oliveira in “Memories of the San Jacinto Inn”:

“The dining room featured an all-you-can-eat menu, consisting of primarily seafood and chicken. In winter the menu included celery, shrimp cocktail, oysters on the half shell, fried oysters, fried tenderloin of fish, fried chicken, French fried potatoes, hot biscuits served with strawberry or black cherry preserves, and dessert. The summer menu mirrored its winter coun-terpart in many ways, but featured iced crab and stuffed crab rather than the oyster dishes. In the 1930s and 1940s, patrons not only enjoyed the hefty meal, but also a dance orchestra. Dur-ing World War II, this live entertainment gave way to a need for more tables to accommodate the restaurant’s growing clientele. In later years, the restaurant seated nearly seven hundred guests and it boasted serving 85,000 pounds of fish, 55,000 chickens, 200,000 pounds of shrimp, 1,700,000 oysters, 50,000 crabs, and 500,000 hot biscuits in an average year.” When Dad started traveling, he developed a taste for fine food restaurants and we went out more often. Mom was the sole cook for the dinner meals every day. On Saturday we usually had hamburgers for lunch, and I reached a limit of four when I was in high school. Sunday lunch was the main meal of the day and she usually cooked a roast – beef or pork. I loved the pork roast with po-tato dumplings. As I remember, Dad often washed and dried dishes. Lunches were usually sandwiches. In elementary school I started out buying my lunch at the cafeteria. They weren’t too good. The school (Jefferson Elementary) was not air conditioned and the cafeteria was hot, steamy and rife with the smells from the kitchen. One day I threw up after trying to eat the meal. My mother was mortified. From then on out, I took a sandwich. And, to this day, I still prefer a sandwich for lunch. Mom did not do breakfast. She did not like to get up early, and she rarely ate breakfast. She said that she just couldn’t face it. So, Dad made breakfast. That meant Bill and I had to get up

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early so that he could get to work. He never seemed happy to wake us. His wakeup call was a slap on the butt. He cooked eggs or cereal (oatmeal, farina, malt-o-meal). Eggs, bacon and toast (sometimes sausage or spam) was a standard fare. My favorite was a rare treat when he cooked scrambled eggs with liver pudding. Dad renovated the kitchen, changing the layout. When I was a kid, the table was next to the window. In the summer time, I remember sitting at the table near the window for breakfast. It was lazy, leisurely summer. Outside the window was a honey suckle vine, and the smell was per-fume to my cold cereal, milk and sugar. The Lehmann family gatherings were often around a meal. We had beach parties, picnics at San Jacinto Battle Grounds or Hermann Park, or a meal at a holiday at someone’s house. To me, these were magic times. They seemed to happen frequently, easily, and sometimes on the spur of a moment. No one was cross and the time was filled with good food, fun, laughter and stories. After the meal were card games or sports games if outdoor. These gatherings were the entertainment. Picnic in 1938

Upon Mom’s death, Susan took all the recipes. She selected and scanned the recipes and I processed them into a form that could be used in this book. We used only those recipes that were either handwritten or typed, and they are presented in the original form. I have annotated some of the recipes. You will note that the recipes are almost solely for a dinner meal – no breakfast or lunch items. Susan and I looked for pictures of meals and kitchens. In our numerous historical photographs, we found only a few. At

the time, you just didn’t capture ordinary moments with a camera. So, we don’t have many photos to share. Some recipes are missing, like my favorite birthday cake (angel food) and Bills favorite (devil’s food cake). There’s a table of contents and an index to help find a recipe. Mom and Dad were married in Galveston on October 26, 1932. They went by train to San Antonio and stayed at the Menger Hotel for their honeymoon. They lived for about six years in Galveston, at least part of

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the time with Grandpa Schumann and Uncle Robert. Grandma Schumann died when I was born in 1937. My Mom bore some resentment against Uncle Robert because of interactions when they all lived together. My Grandpa Schumann was fond of my Mom. After Mom and Dad moved to Houston, they wrote letters to one another. In about 1938, they moved to Hous-ton and lived in a rent house briefly before moving into the new house at 911 Sue shown on the cover. They lived in the house until Mom moved to Austin sometime after Dad died.

Mom and Grandpa Schumann at new House at 911 Sue, Houston, Texas

Dining room looking into living room

Dad and Matt eating in the kitchen

Susan, Christi, Angela & Dad eating watermelon in dining room

Christi and Matt in kitchen

Mom and Susan talking in the kitchen

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Grandma Lehmann’s Red Stew

By Susan Kokemoor Schumann

Long before I became a Schumann, I had heard about Grandma Lehmann’s “red stew”. I heard that it was delicious and that it was usually quite spicy…hot, actually, from peppers that were added. I was told that Grandma always claimed that she had “only put in two/three little peppers...not that much!” Apparently, Grandma would go out into the yard and pick a few little red “bird peppers” from one of the small bushes in her front yard. Those would be added to the stew (red because it had a tomato base) and then the exclamations would begin.

I originally had several different thoughts about this: I was sure that the term “bird pepper” was a colloquial term and probably didn’t mean much. I also had figured out that Grandma Lehmann liked to tease or kid people (she told her daughter, Ethel, that she wasn’t sure that “Billy” and I were actually married since the “right music” wasn’t played at our wedding….no Bridal March, no Lohengrin!) So, maybe her claim that she “only” used two or three peppers was a way of teasing everyone. The day finally came for me to have some of Grandma’s red stew. That day happened to be the third day of our honeymoon in Galveston. Bill had called Grandma to ask if we could stop by….we were about to move to Ohio and wanted to spend a little time with them before we went. She promptly invited us for lunch with the announcement that she was making red stew. (This was a good thing since we were running a little low on funds!) We came for lunch…the stew was delicious and spicy and she had added only two or three peppers. “I only added two or three” became our mantra when something we cooked turned out a little too spicy. Many summers later, Bill picked several bird pep-pers off the bushes in the front yard of Grandma Lehmann’s house and brought them home to La Crosse. We dried the seeds and planted them in pots and grew them throughout the winter. That spring, Bill put the two large pots with the bird pepper bushes outside and they thrived. I think he transplanted one. We collected numer-ous peppers from it that summer and brought the one still potted in for the winter. We had bird peppers for several years. The bush became a beautiful ornamental plant in the garden with a variety of red, purple and green peppers

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throughout the summer. It looked like a bush that had dozens of bright mini-candles attached to it. It was an attention-getter in our garden for several years. Wish we had taken pictures of it! As it turns out… The term “bird pepper” is a common name for a pepper plant that is native to Texas and other places around the Caribbean. This is not a colloquial term…it is also known as a pequin pep-per. Apparently, birds do like to feast on the peppers and don’t have any trouble with the heat index of the plant. As it turns out… This pepper is one of the hottest peppers grown and is used for a few commercial hot sauces that we purchase in the market today. Grandma was being straight-forward with only using “two or three”…. those two or three would have produced the spiciness in the large pot of stew that folks liked to tease her about. Here are some actual facts about bird peppers…a real and widely-used name: http://tasteoftx.com/recipes/chiles/pequin.html Pequin Chiles • Heat Index- Fire Hot! • Color: Green maturing to bright red or red-orange, dries to brownish-red • Average Size: 1/2 – 3/4" long, 1/4" diameter • Shape: Wild pequins are oval while domesticated chiles are a slightly elongated oval. • Description: The pequin is the smallest chile of all, about 1/3 inch long and wide. Do not

let the size fool you, though. It is hot! The pequin has a complex, smoky, citrus, nutty fla-vor.

• Scoville Heat Units: 30,000 – 40,000 (other articles put it at 100,000 +) • Trivia: Birds love them, hence their nickname 'bird pepper'.

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Salads

I don’t remember ever eating this. It really sounds German and looks authentic.

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This was prepared as a special treat only for New Year’s day. My mother hated to make it. It was tedious work and took a long time, plus she did not like to eat it. My dad loved it as it was a tra-ditional meal in his family. I enjoyed it as well, but I can’t remember Bill’s view. I still miss it every New Year’s. You can’t get the milker her-ring anymore, but you can use preserved herring in wine instead. There was a restaurant in New York that served this as an appetizer all year long. ( Maxl’s in White Plains—now gone). One day when we went with our friends Ann and Jack Baumgartner to the horse race track on Long Island, we stopped on the way home at this restaurant. I, of course, ordered the herring salad. It has a very strong flavor and smell. It was-n’t until years later, that I found out that Ann was pregnant at the time and had not told us yet. She said that she almost upchucked from the smell. “Milker herring is Dutch cured herring with the gonads left in the fish. Usually packed in small barrels with about 12 fish for the North American delicatessen trade. Also called melker or Norwegian milker.” As I remember it was salt cured so you had to soak the fish in milk and wash thoroughly. I found on the Internet that it is still available, but expen-sive. And, as you can see, it was the male fish so it wasn’t the eggs that were included in the recipe.

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This was a regu-lar at Thanksgiv-ing and Christ-mas family meals with the Leh-manns. It is still a Thanksgiving traditional at our Thanksgiving.

This was Kay’s recipe, Kathe-rine Lehmann Cook, her sis-ter.

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Sauces and Dressings

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Soups / Stews / Gumbo

Bill like this so much that the day after Bill and Susan were mar-ried they drove to Galveston to have some of the stew made by Grandma Lehmann.

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This is Grandma Lehmann’s (Elizabeth Eades) Schumann) famous red stew, much prized by my brother (William Schumann) and me. While this letter was sent to my Mom, I don’t remember her ever making it. My Dad was not a fan of soups and stews because of his experiences with those in his childhood. The family was very poor and his mother used the cheaper (and poorer) cuts of meat (the left-overs from the butcher) to make them.

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This was another popular and frequently used recipe. I can still tasted the gravy when I think about it. It was mostly round steak though, not veal.

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Vatapá is a Brazilian dish made from bread, shrimp, coconut milk, finely ground peanuts and palm oil mashed into a creamy paste. This food is very popular in the North and Northeast, but it is more typical in the northeastern state of Bahia where it is commonly eaten with acarajé, although Vatapá is often eaten with white rice in other regions of Brazil. Alternatively, the shrimp can be replaced with ground tuna, chicken or cod among other options.

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This was Grandma Lehmann’s version of crab gumbo. I have very fond memories of the family sitting around the big table in the kitchen with no air conditioning and a ceiling fan going. We picked the meat out of the crabs, laughed and talked a lot while sweat-ing from the combination of “just a few bird peppers” as Grandma would always say, and the Galveston humid heat. Your face would break out in dripping sweat. Most of us would pick crabs and eat them as we picked. My mom would pick them out and make a pile on her plate so that she could enjoy them. If Uncle Bill was there he would try to distract her and steal some of the crab from her pile. Great times! Forever gone...

Grandma Lehmann (back) and others at kitchen table.

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Casseroles

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Strata or stratta is a family of layered casse-role dishes in Ameri-can cuisine. The most common modern vari-ant is a brunch dish, similar to a quiche or frittata, made from a mixture which mainly consists of bread, eggs and cheese.

Continued on next page

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Vegetables LOUISIANA STYLE DIRTY RICE 1 lb. chicken giblets (with neck and or livers) (I prefer ground beef) 1/2 cup chopped onion 1/2 cup green pepper 1/2 cup celery 1 teaspoon salt l/2 teaspoon pepper 1/2 teaspoon red pepper 2 cups cooked rice Cook giblets till tender. Finely chop giblets. Save liquid. In liquid, cook onion, pepper, and celery until tender. Save liquid. Combine giblets, vegetables and seasoning. Add 2 cups cooked rice. Add enough liquid to moisten. Bake 30 minutes at 350 degrees. (If thickening is desired, make a small roux) *Roux = 1 portion oil or shortening to 1 portion flour. Brown slowly in skillet over medium high heat until medium-dark brown. Stir constantly to often. DIRTY RICE (from Aunt Kay Cook) 1 cup rice 1 stick margarine 1 can onion soup 1 can beef bullion 1 jar mushrooms Brown rice in butter, add rest. Cover and bake in oven for 30 minutes

Aunt Kay Cook is Katherine (Lehmann) Cook, her sister.

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Janus is a Roman god depicted with two faces; he is the god of the doors and gates. He is also seen as the god of beginnings. Janu-ary sits at the end of one year and the beginning of an-other. Sweet and sour foods look both ways as well.

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I remember the process of canning although I didn’t participate in it. It was always hot in the kitchen and can-ning just made things even hotter—without air conditioning and those large kettles of boiling water. Then we had to wait for the cucumbers to turn into pickles and I remember asking many times, “Are they ready yet?” It was always a big event when we could eat the first pickles.

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I didn’t like raw cucumbers but I did like them pickled or baked. This recipe was one of my favorite dishes and standard fare for a Sunday dinner with roast.

Of course this was a favorite. I have no idea how many times we had this dish. It’s probably the reason why I crave simple pasta dishes!

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The baked eggplant was another favorite and pretty much standard fare for a Sunday dinner.

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Of course, now pennies are no longer made of copper—too expen-sive.

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This was definitely one of my favorites. They were usually served with pork roast and gravy. I used to call them “fat pills”. It’s a really heavy, filling dumpling, great to sat-isfy hungry teenagers. The recipe came from Grandma Schumann. No one knew why you put toast in the mid-dle.

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Meat

Beef Stroganoff or Beef Stro-ganov is a Russian dish of sau-téed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

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The only connection I can find about attrib-uting this recipe to Janus is to Janus Day, or New Years, January 1st.

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Not sure where this name came from. It could be a meal for a bull-fighter before their event, but more likely comes from the butchering of the bull after being killed in the ring. The meat is considered a deli-cacy and supposedly tastes different. I think that this a Spanish dish.

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Apparently, this is a very popular dish in the Slavic countries - in Russia it's called "Kholodets". It's also a part of the cuisine of Poland, Romania, Serbia...any of the Slavic countries. Plus, there's something the French make that's very close called "gard manje", the Germans have "sulze". In Latvia, it's called Sivena galerts. (There are some umlauts and til-des that I didn't bother to find a way to put in on the German and Slavic words.) It is served as part of a cold plate, cold platter on a buffet. It's served with a variety of rel-ishes, horseradish, hot mustard/Dijon mustard. Depending on the kind of veggies or boiled eggs or other things that you could add, it can be used as a food decoration. The Russians contend that if you eat the Kholodets while drinking vodka, you won't get drunk....:) The English add a jelly-like substance (made in exactly the same way the recipe indicates) to their pork pies.....after they are baked. I guess they lift off the top crust of the pie, add the jelly and put everything in a cold spot/refrigerator. This is supposedly done to keep the meat moist so that you don't have to serve it right away. So...I'm thinking that she could have gotten the recipe from a friend (Slavic) and the name of it is sort of colloquial....or maybe it's some English recipe that your grandmother/great-grandmother used (along with a colloquial name). Or, she had it somewhere and got the rec-ipe from the hostess or someone else. It's an interesting mystery!

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Sea Food

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This was one of my favorite dishes as a kid. Mackerel used to run in the Gulf off Galves-ton in the Fall. During that time you could buy mackerel at fish markets in Galveston. Mackerel is an oily fish (an oil we now know is good for you) and the gravy made this way on mashed potatoes was great. As an oily fish, it is a rich source of omega-3 fatty acids We only had this once or twice a year.

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Bread

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Ann and Jack Baumgartner and their two kids, Peter and Tracy, were our closest friends in New York. Our kids called them Aunt and Uncle.

Anadama bread is a tradi-tional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and some-times rye flour. It is not readily agreed exactly when or where the bread originated, except it existed before 1850 in Rockport, Massachu-setts. It is thought to have come from the local fishing commu-nity,[1][2] but it may have come through the Fin-nish community of local stonecutters.

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This was an essential element of the Christmas celebration. I joked that Barbara Beutel had to learn how to make this before I would marry her. We used to call it “stella” a bad English version of the German stollen. As a kid I though “stella” referred to the star of Christmas. Stollen is a fruit cake containing dried fruit and often marzipan and covered with sugar, powdered sugar or icing sugar. The cake is usually made with chopped candied fruit and/or dried fruit, nuts and spices. Stollen is a traditional German cake, usually eaten during the Christmas season, when it is called Weihnachtsstollen or Christstollen.

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Drinks

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Desserts

Judy is Judy (Cook) Adams her niece.

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Apple Dumplings

This was a desert served of-ten when apples were in sea-son. I loved eating apples this way. For some reason I did not like it when the ap-ples were not cored com-pletely. I didn’t like finding the hard core bits in a bite.

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I’m not sure which recipe she used when I was a kid. I don’t remember having meringue or jam on top. Bread pudding was a real treat in that it turned stale bread into a delicious dessert—one of my favorites still and one I will order in a restaurant on a special occasion.

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Pecan Tassies are miniature pecan pies with lovely golden brown crusts and sweet and gooey pecan filling. Joy of Baking http://www.joyofbaking.com/PecanTassies.html

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I remember making ice cream mostly at the Leh-mann’s. We would go get ice from the ice house a half a block from the house at 39th and N 1/2. We’d pack the hand freezer with ice and salt and take turns cranking the freezer. I remember cranking a lot, but the result was worth all the effort.

Steding’s Bakery was owned by Herman Steding Jr. and was located at 3627 Ave. O, just a few blocks from the Lehmann house. I never knew this bakery. The one I remember was downtown, close to the railroad station, but I can’t remember the name. Grandma Lehmann had, in addition to the baker, a meat market and a fish market in her neighbor-hood. The fish market was called the 37th Street fish market. I don’t remember the meat market. Often she would just call these places and they’d deliver what she wanted.

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Cookies

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Sweet sorghum is any of the many varieties of sorghum which have a high sugar content. Sweet sorghum will thrive better un-der drier and warmer conditions than many other crops and is grown primarily for forage, silage, and syrup production. Sweet sorghum has been widely cultivated in the U.S. since the 1850s for use in sweeteners, primarily in the form of sorghum syrup.

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Mary Ann Harris was her niece.

Mystery Cookie

She had to title for this recipe.

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Lebkuchen(or Pfefferku-chen) is a traditional German baked Christ-mas treat, somewhat resembling gingerbread. Lebkuchen was invented by monks in the 13th century. Lebkuchen were recorded as early as 1296 in Ulm, and 1395 in Nürnberg(Nuremberg). The latter is the most famous ex-porter today of the prod-uct known as Nürnber-ger Lebkuchen (Nürnberg Lebkuchen). "Oblaten Lebkuchen" is baked on a thin wafer to keep the soft cookie from sticking to the cookie sheet. "Nürnberger Elisen Lebkuchen" is consid-ered the finest kind of Oblaten Lebkuchen. This was another of our traditional Christmas cookies. As I’ve grown older, one of my favor-ites.

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L. Stern is Louise Stern, a friend from Zion Lu-theran Church. Her son, Bill Stern was a close friend of Bill Schumann.

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Ann’s Sugar Cookies. The Ann is Ann Franks, mom’s best friend.

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Springerle is a type of Ger-man biscuit with an em-bossed design made by pressing a mold onto rolled dough and allowing the impression to dry before baking. This preserves the detail of the surface pat-tern. They are most com-monly seen during the Christmas season. The name springerle means "little jumper" or "little knight". Their origin can be traced back to at least the 14th century in southwestern Germany and surrounding areas, mostly in Swabia.

Springerle was one of the family favorites and a staple of our Christmas. They get very hard and are great to dunk in coffee.

Susan was an expert in making Springerle. She had mastered both the art and technology of baking this Christmas treat. She sent me some for Christmas 2013. After her death on March 3, 2014, we found, hidden in our kitchen, three of her Springerle, shown left. I will pre-serve these and use them as Christmas orna-ments.

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Persimmon Russian Cookies First item is oleo (butter) Sugar Egg Flour Cinnamon Nutmeg Cloves Salt Persimmon pulp Baking soda Raisins Pecans

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Emma’s Fruit Cookie. Emma is Emma Kokemoor, Susan’s mother.

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Pfeffernüsse are tiny spice cookies, popular as a holi-day treat in Germany, Denmark, and The Netherlands. It is also known aspeper-noten in Dutch (plural), päpanät in Plautdietsch, pfef-fernuesse or peppernuts in English, and pebernødder in Danish.. This white version was unique to mom’s cooking. I think it came from Dad’s mother. She did not make it every year for Christmas, but it was one of my favorites. I preferred it to the dark version. The dark spice cookie was great but I didn’t like the sugar coating. These have no coating.

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Cakes

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Thelma is Thelma (Lehmann) Harris her sister.

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Helen Bortz was a friend of Mom’s from Zion Lu-theran Church. She is also the aunt of Susan Kokemoor Schumann.

The Harvey Wallbanger is reported to have been in-vented in 1952 by three-time world cham-pion mixologist Donato 'Duke' Antone (Paolantonio). The Harvey Wallbanger was brought to international prominence by then Galliano salesman, George Bednar. Legend has it that the drink was named after a Manhattan Beach surfer who was a regu-lar patron of Duke's 'Blackwatch' Bar on Sunset Blvd. in Hollywood during the early 1950s.

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This old frontier recipe was used before Ranchers/farmers had availability of block chocolate or chips, only powdered cocoa which was expensive. It is sometimes called Texas Sheet, but originally called "Sheath" cake because the icing covered the cake like a "sheath" covers a knife.

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Mohn Kuchen (Poppy seed cake) is one of the "fine baked goods" and is a tradi-tional cake of the Polish and Silesian cuisine. It has long been in different variants and for German , Bohemian and Austrian cuisine. It also has a pres-ence in Central and Eastern European cuisines and also known today worldwide.

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Pies

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Ann was Ann Franks, her best friend.

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Candy

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These were one of my favorites at Christmas (and probably everyone as they disappeared quickly). It wasn’t until many years later while on a business trip to Seattle that I found that this type of candy was known as Turkish Delights. I bought some in a small Russian candy store. Turkish delight or Lokum is a family of confections based on a gel of starch and sugar. Premium varieties con-sist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel, generally flavored with rosewater, mastic, or lemon. http://en.wikipedia.org/wiki/Turkish_delight

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Glazed Pecans

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Miscellaneous

Kochäse (kochkaese) is a German cheese. The name simply translates to "cook cheese". (http://www.gourmetsleuth.com/Articles/Ethnic-Unique-Foods-Ingredients-645/kochkaese.aspx) I don’t recognize this handwriting but I assume it’s that of her Mother-in-Law, Carolina (Bergmann) Schumann. Also, I think she meant cottage cheese not what we now call cream cheese.

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Never had this but it looks really good. Food.com lists their recipe as German Sweet & Sour Eggs Aka Suess-Sauer Eier. They say to add the sauce to eggs any style, and the recipe is different than hers. Read more: http://www.food.com/recipe/german-sweet-sour-eggs-aka-suess-sauer-eier-98986#ixzz1uyVxokqq

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This was my favor-ite jam that Mom made. It was breakfast staple until we ran out. Each year we de-pended upon someone else for figs. My Dad could not grow a fig tree in our yard. Each year he would nurse the tree trying to help it grow. It never got more that 5 feet tall and many seasons was much smaller. The fig trees in the Leh-mann’s back yard were enormous and quite often the figs would come from there. I remember fre-quently being asked to climb a tall ladder to pick figs for Grandma.

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Terri is Terri (Lehmann) Proch, mom’s niece.

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Ethel Schumann

1988

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Index 24 hour salad 13 Anchovy salad 9 Anise cookies 92 Apple

Apple cake 103 Apple crisp 72 Apple dumplings 73 Apple kuchen 77 Apple pie 118 Apple pie with crumb topping 120 Apple pie, mock 121 Apple sauce cake 99 Savory squash and apple pie 122

Artichoke and cheese squares 47 Bachelor buttons 83 Bar cookies 86 Beef Beef Stroganoff 52

Bullfighter’s steak 57 Red stew 20

Bean salad 15 Beer cake 102 Frosting 102 Beets 37

Harvard beets 37 Red beet eggs 49

Bread Anadama bread 68 Massachusetts Anadama bread 68 Eggnog bread 70 Carrot bread 65 Christmas bread 69 Date loaf 67 Ginger bread with orange sauce 80 Hints on bread making 63 Bread pudding 74 Rye batter bread 65 Rye bread 66

White batter bread 67 White bread 64 Whole wheat bread 67

Broccoli cheese strata 29 Buttermilk pie 117 Cabbage Red cabbage 45 Carrots

Belgium carrots 37 Carrot casserole 31 Carrot cake 108, 113 Copper pennies 44

Cauliflowers, fried with cheese sauce 40 Celery, fried 39 Cheesecake

Cheese cake cookie 87 Easy cheesecake 99 Peaches and cream cheese cake 100 Tiny cheese cakes 114

Cherry pie 121 Chicken Chicken and rice 52 Chicken breast deluxe 54

Chicken supreme 53 Chocolate

Double chocolate oatmeal cookies 89 Chocolate potato cake 110 Chocolate snappers 89 Cocoa cake 103 Chocolate sheath cake 106 Fudge ribbon cake 109 Mississippi fudge cake 111

Cobbler 75 Coconut

Coconut dream squares 87 Coconut pie 118 Coffee cake 100

Coke salad 14

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Cookies 88 Cooked cheese 129, 133 Corn

Corn on the cob 42 Fried corn 42 Jalapeno corn 45 Corn beef salad 9

Crab Baked crab 60 Crab gumbo 24

Mama’s crab gumbo 26 Cranberry

Cranberry cookies 96 Cranberry salad 12 Cranberry nut cake 112

Cucumber Baked cucumber 38, 47

Dill pickles 36 Spiced pickles 36

Custard, baked 72 Dates

Date bars 95 Date cup cakes 105

Deep dish pie 117 Dipped marshmallows 128 Dirty rice 34, 46

Louisiana style dirty rice 34, 46 Eggnog

Eggnog wreaths 82 Baked eggnog rum balls 86 Eggnog bread 70

Eggplant Baked eggplant 39 Fried eggplant 39

Enchilada pie28 Fig

Fig nut jam 134 Fig preserves 131

Fish Fish with brown butter 61 Herring salad 10 Salmon loaf 62 Smothered mackerel 61

Forgotten cookies 84

Fruit Curried fruit 78 Fruit cocktail cake 116 Fruit cookie 95 Fruit salad 14

Dressing 19 Green beans

Creamed green beans 41 Green beans and carrots 41 Green bean casserole 33

Green onions 37 Harvey Wallbangers Cake 104 Hello dolly cookies 83 Honey

Honey balls 83 Honey cake 109

Howdy cookies 90 Hummingbird cake 107 Ice cream 80 Jam cake 115 Juicy jellies 126 Lebkuchen, Elisen 88 Kisses 126 Knox dainties 124 Lemon

Lemon bars 98 Lemon biscuits 81

Louisiana cake 115 Macaroon cake 104 Marinara sauce 16 Meatballs

Meatballs with spaghetti 22 Meatballs with mixed vegetables 23

Meat sauce (spaghetti) 17 Meringue Never fail meringue 121 Mince pie, mock 119 Mixed garden salad 11 Mustard sauce 16 Noodles 130

Noodles and oysters casserole 33 Nutted caramel chews 128 Oatmeal

Lacy oatmeal cookies 94

140

Oatmeal cookies 96 Oatmeal cake 112

Okra Dill okra 43

Okra and tomatoes 42 Orange

Orange nut cake 114 Orange sugared nuts 79

Pastry dough Ann’s pastry for tarts or pie crust 120

Patience candy 125 Pea salad 14 Pear

Pear mince 79 Pear pie 119 Pear pineapple preserves 133

Pecans Glazed pecans 127

Pecan molasses pie 117 Poor man’s pecan pie 118 Sugared pecans 78

Waxy pecan cookies 82 Pecan pralines 125, 126

Perogi 55 Persimmon Russian cookies 93 Pink sauce 18 Plum jam 133 Poppy seed

Poppy seed cake 113 Poppy seed dressing 18

Pork Pork and sauerkraut 23 Pork tenderloin 56 Mustard sauce 56 Stuffed pork chops 59

Potatoes Au gratin potatoes 44 Bacon potato pudding 30 Baked Irish potatoes 42 Dumplings 51 German potato salad 13 Mashed potatoes 41 Potato soup 25 Scalloped potatoes and carrots 50

Potato chip cookies 84 Pound cake 116 Pudding

Banana pudding 76 Pumpkin pudding, steamed 77 Rhode Island hasty pudding 81 Indian pudding 75 Pudding cake 101, 108

Pulling candy 124 Raisin ice box bookies 97 Ranger cookies 97 Red velvet cake 116 Rum balls 95 Quick casserole dinner 27 Rice 43

Rice casserole 31 Rum

Rum cake 102 Rum sauce 17

Rutabaga 41 Salad 12, 13 Sand tarts 94 Sauerkraut

Sauerkraut Janus 35, 56 Sauerkraut salad 11

Shrimp Shrimp Creole 25 Shrimp gumbo 24

Silcia 58 Smothered veal round 23 Sorghum cookies 84 Spaghetti

Spaghetti au gratin 51 Chicken and spaghetti 28 Spaghetti and tomatoes 42 Meat sauce (spaghetti) 17 Meatballs with spaghetti 22 Spaghetti with tomatoes and cheese 38

Spiced nuts 127 Spice tea 71 Spinach Spinach Parmigianino 35

Spinach squash casserole 32 Spinach quiche 48

141

Springerle 91 Sponge drops 92 Squash

Baked Italian squash 43 Baked squash 49, 50 Fried squash 38 Summer squash skillet 48 Squash corn bread mix 45 Savory squash and apple pie 122

Stew with dumplings 22 Sugar cookies 90 Sugared walnuts 123 Sweet and sour eggs 130 Sweet potatoes

Baked sweet potatoes 39 Baked sweet potatoes 40

Tartar sauce 17 Tea time tassies 76 Toll house cookies 86 Tomatoes Mariu 35 Tortilla curls 131 Vatapa 24 Veal cutlets 23 Veggie sandwich 132 Vinegar candy 123 Waldorf salad 11 Walk to school cookies 85 White pfeffernusse 98

mom's recipes

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