Life Lived Beautifully

Life Lived Beautifully

09/24/1943-01/24/2002

3

Dedication

My childhood was warmly wrapped in a passionate relationship between Food & Family.

From flaky-crusted pie or toast with homemade raspberry jam & the smell of coffee served

in white & blue Corelle at Grandma & Grandpa Blaske's table, to the ritual of shared

dinners every night at the Holfert house, as well as church potlucks and Mom's famous

cinnamon rolls, eating & being together equals comfort & happiness for me.

Our Mama Joan was a special gal & the simple, yet tasty food that emerged from her

kitchen was recognized by many. Jody, Max, & I concur that our most memorable Mom

staples were pancake breakfasts, grilled cheese & tomato soup, or tuna fish on oat bread

with sprouts & pickles for a weekend lunch. However, I was drawn to sift through hundreds

of recipes to compile all of her other special food offerings in one place. The selections

included here particularly surface fond memories & feelings from my child-& young

adulthood. You'll find them uncomplicated, using canned or frozen veggies & fruits, as well

as dried herbs & spices, due partially to the nature of the era, and that cooking in Alaska

meant fresh was (un)limited to wild fish & game. Mom would be pleased if she knew we

were substituting any of these ingredients with garden-fresh produce, as she rarely missed

a farmer's market or roadside stand while in the "lower 48".

This book is dedicated to you, who are blessed with the touch of Joan or are a recipient

of her hand-me-down love. May these recipes provide you with continued warm

associations with all that was Mom, as well as her family & friends from which many of

them were shared. Cheers to her memory, her love of food, & keeping the bellies of her

loved ones full & happy.

Love, Your sister, auntie, cousin, niece, friend, & mom in succession of a beautiful one.

The Recipes

Straight from the boxes ofHelen Hand Blaske & Joan Blaske Holfert

Shared byAnnie Holfert Thompson

TABLE OF CONTENTS

Bacon & Eggs Casserole 7

German Pancakes 8

Bran Muffins 10

Cottage Cheese Pancakes 11

Poached Eggs On Toast 13

Cinnamon Rolls 14

Banana Bread 16

Zucchini Bread 17

Coffee Cake 18

Russian Tea 19

Broccoli Salad 21

Jane's Make-Ahead Salad 23

Cranberry Salad 24

Green Layered Salad 26

Deviled Eggs 27

Strawberry Nut Salad 28

Chick Salad 30

Fruit Salad 31

Bean Salad 32

French Beans 34

Sweet Potato Casserole 35

Nuts & Bolts 36

Calico Beans 39

Joan's Chili 40

Meat Loaf 41

Halibut 43

Spanish Round Steak 44

Beef Taco Casserole... "The BEST!" 46

Stoganoff 47

Joan's Lasagna 48

Chicken Paprika 49

Wild Rice Casserole 51

Pepperoni Fettuccine 52

Pork Chops & Rice 53

Clam Chowder 54

Corned Beef & Cabbage 56

Easy Chicken Casserole 57

Lemon Bars 59

Pie Crust 60

Blackberry Crisp 62

Cream Cheese Foldovers 63

Brownies 64

Rosettes 66

Rhubarb Torte 67

Rocky Road Candy 68

Peanut Blossoms 70

Snickerdoodles 72

Kuchen 74

Apfelrahm Kuchen 75

Red Velvet Cake 76

Chocolate Sheet Cake 77

Rice Crispie Squares 79

Pumpkin Bars 80

Pineapple Cherry Quick Cake, AKA Dump Cake 81

Blackberry Dessert 82

Kulich 86

Danish Puff 88

Good Fudge 89

Holiday Sugar Roll Out 91

Ginger Creams (Gingerbread Men) 92

Hello Dolly Bars 93

Almond Roca Cookies 95

Sandies 96

Holiday Turkey Dressing 97

Geranium Fertilizer 99

Breakfasts, Buns & Breads with Brew

I love hearty breakfasts & Mom could makemorning meals perfection with an egg bake,bacon, fresh fruit, jam-slathered toast & OJ. Though many flavors take me back tomornings with Mom, sense of smell brews upnostalgia too, as the coffee pot was alwaysbusy in the Blaske & Holfert kitchens. I was a late java-drinking bloomer, but oftenfind myself now following the caffeinatedfootsteps to a good French Roast & a weeklytrip to Starbucks. A mug of hot brew with ahearty breakfast is a great way to start the day!

7

Bacon & Eggs Casserole

Yield: 8 servings

Enjoy ANY time, but this one is a memorable Christmas morning dish served with Danish Puff (AKA Christmas Almond Bars) &Mandarine Oranges eaten after the unloading of Holfert Kids' Stockings. Many modifications have been made by me, as well as my food-savvy brother Max to include elk sausage, chorizo, cottage cheese,asparagus, tomatoes, mushrooms, spinach & salsa.

4 strips bacon

18 eggs

1 cup milk

1 cup shredded cheddar cheese

1 cup sour cream

1/4 cup sliced green onions

1-1 1/2 teaspoon salt

1/2 teaspoon pepper

Pictured: Grandma Helen Blaske & Great

Aunt Sophie Hines (Grandpa Ed's sister)

1 Cook bacon until crisp/drain & crumble

2 Beat eggs, add milk, cheese, sour cream, onions, salt &pepper

3 Pour into greased 13x9x2 inch baking dish

4 Sprinkle bacon on top

5 Bake uncovered at 325 degrees for 40-45 minutes

6 Let stand 5 minutes before serving

8

German Pancakes

Yield: One 9" Pancake

From cousin Scott Blaske Mom's nephew, son of her brother Uncle Roy & Aunt Penny. Recipe written in Scott's elementary school script. Must be the reason I love this one so much. So tasty - especially topped with sifted powdered sugar & fresh-squeezed lemon juice!

2 eggs

1/3 cup flour

1/3 cup milk

1/4 teaspoon baking powder

2 tablespoons butter

Pictured: Scott & his Auntie Joan

circa 1966

1 Mix egg, flour, milk, and baking powder into bowl.

2 "Mix till batter is yellowish".

3 Melt butter in 9" pie plate.

4 Cook at 350 degrees for 15-18 minutes.

10

Bran Muffins

From Kay Lorence An Oregon Coast friend of my Holfert grandparents, Fred & Pauline. "Batter can be stored in refrigerator up to six weeks. After batter is mixed, do not stir again. Just dip out what is needed each time."

1 cup bran buds

1 cup boiling water

1 cup sugar

1/2 cup butter

2 eggs

2 cups buttermilk

2 1/2 cups flour

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 cups All Bran

1 cup raisins (optional)

1 Pour boiling water over brand buds and let stand.

2 Cream together sugar & butter.

3 Add eggs one at a time, beat well after each addition.

4 Add buttermilk & bran buds.

5 Sift together the flour, soda & salt then mix it into the branmixture well.

6 Add All Bran & raisins

7 Fill greased muffin tins 2/3 full & bake at 350 degrees for 20minutes.

11

Cottage Cheese Pancakes

I don't recall the pleasure of these fluffy & savory cakes as a child, but when Mom was down & out from a bout of chemo in late fall of2001, she specially requested that I make these for her. Since then, we occasionally indulge in them at our house.

4 egg yolks

3/4 cup cottage cheese

1/4 cup flour

4 egg whites

1 teaspoon sugar

1 teaspoon vanilla

1 Mix egg yolks with cottage cheese.

2 Add flour.

3 In separate bowl, beat egg whites until stiff.

4 Add to cottage cheese mixture.

5 Add sugar & vanilla.

6 Ladle onto heated griddle, turn to desired cake doneness &voila!

13

Poached Eggs On Toast

Yield: Breakfast for Two

This wasn't one of Mom's, nor is it found in the recipe boxes, but it did emerge from the Holfert kitchen as one of my favorites. In high school, Dad & I were up early - sometimes getting a run in together before school & then Dad would set his watch timer for perfectpoached eggs on buttered Oroweat Oatnut toast topped with salt & pepper. I think we both would agree, 3-minute eggs on nutty toast plus an extra slice topped with Mom's homemade strawberry or raspberry jamis, to this day, one of our preferred breakfasts.

4 large eggs

4 slices of toast

enough water to cover eggs

butter spread

salt & pepper

homemade jam or jelly

Pictured: Annie & Her Dear Ol' Dad

Gale Holfert on his 33rd birthday

March 30, 1978

1 Fill a large skillet with a couple inches of water & bring to apre-boil, in which bubbles are just starting to rise from thebottom of the skillet.

2 Gently crack eggs, one at a time without disrupting eachother, into the skillet.

3 Water should just cover the eggs.

4 Pop toast in the toaster.

5 Start the watch timer & keep to a gentle simmer for 3minutes. If your preference is more of a hard-boiled egg,keep cooking for an extra minute.

6 Butter toast, jam two of them.

7 With a slotted spoon, gently scoop out each egg one at atime & drain, then place two on each of the buttered piecesof toast.

8 Salt & pepper as desired.

9 Good stuff.

14

Cinnamon Rolls

Yield: 12-16 rolls

Grandma Helen Blaske's savory sticky buns made famous by Mom. This is an all day project, but so worth it! Like Mom did, I use the KitchenAid mixer & her big crock bowl for the rise cycles. For the past couple of Christmases, to combine the traditions of Jared's & my families, I've been shaping the roll into that of a wreath on acookie sheet, scoring the slices & baking it that way. After it comes out of the oven & cools a bit, I slide it onto a pretty glass serving plate& drizzle it with some icing, then garnish with candied cherries & pipe on the green "holly leaves".

4 eggs

1/3 cup sugar

2 sticks butter or margarine, softened

1 can evaporated milk

1 can warm water

1/2 - 1 tablespoon salt

8 cups flour or more

2 packages yeast

Filling:

2 sticks butter, melted

brown sugar

cinnamon

1/4 stick butter, melted for baking dish

Pictured: Mom & Her Mom

Joan & Grandma Blaske

1 Cream eggs, sugar & butter with whipping attachment ofKitchenAid stand mixer if available.

2 Add milk, warm water & salt & continue mixing.

3 Attach flat beater & add 2-3 cups of flour along with theyeast.

4 Attach dough hook & mix in remaining flour until no longersticky.

5 Pour dough out onto floured countertop, then knead & rollinto a ball.

6 Grease big bowl/crock, cover with clean kitchen towel &place dough in a warm spot to rise one hour or until doubledin size.

7 Knead a second time & let rise again.

8 Knead a third time & roll out/shape into a rectangle.

9 Pour 2 sticks melted butter over dough, then sprinkle with agenerous layer of brown sugar & cinnamon.

10 Cover bottom of a couple of casserole dishes with 1/4 stickof melted butter.

11 Roll up dough from the long side & slice into 2 inch rolls &space 1/2 inch apart in dishes.

12 Cover & let rise again in a warm spot for one hour.

13 Bake at 350 degrees for 20-25 minutes, then turn out of panwhile still warm.

16

Banana Bread

Yield: 1 Loaf

From Grandma Blaske This one is so simple, yet so yummy. I pull out a few overripe bananas I stash in the freezer, let them thaw & they mix up really easy.

1 3/4 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup sugar

1/3 cup shortening (butter or margarine)

2 eggs, beaten

1/2 cups chopped walnuts

3 bananas, mashed

1 Prep: Have shortening at room temperature, grease loafpan, sift flour before measuring.

2 Sift together flour, baking powder, baking soda, salt, andsugar.

3 Add shortening, eggs, walnuts, and bananas.

4 Beat until ingredients are blended.

5 Pour batter into prepared loaf pan.

6 Bake at 350 degrees for 45-50 minutes.

17

Zucchini Bread

Yield: 2 loaves

Not sure if this one came from Great Aunt Sophie or Aunt Penny, but it was surely a family favorite. I loved warm zucchini bread fresh from Grandma Blaske's kitchen as a kid & today am so enjoying sharing it with my own kids, especiallywith the abundance of fresh zucchini from our garden from which they happily harvest. This batter tends to be a little thick, so better to use a stand mixer like a KitchenAid rather than a hand mixer.

3 eggs

1 cup oil

2 cups sugar

3 teaspoons vanilla

3 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3 teaspoons cinnamon

2 cups ground zucchini

1/2 cup chopped nuts (optional)

1 Beat eggs until until foamy.

2 Add oil & beat.

3 Add next seven ingredients through the cinnamon.

4 Add ground zucchini & nuts if desired.

5 Bake at 350 degrees in greased loaf pans for 1 hour.

18

Coffee Cake

From Carolyn Rios Long-time friend, along with husband Rick from Anchorage, acquainted through teaching as many Alaskan friends were in the late 60'sinto the 70's.

1 package yellow cake mix

1 cup sour cream

2 eggs

1 cup dry (drained) cottage cheese

Streusel:

3 tablespoons butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

3 tablespoons flour


3/4 cup chopped nuts

1 Beat batter 3-4 minutes - It will be thick.

2 Pour 1/2 of the batter into greased tube or bundt pan.

3 Spread half of streusel mix over batter.

4 Pour remaining batter over streusel.

5 Spread remaining streusel on top.


19

Russian Tea

From Carol Burke Barbo Quad roomies & friends through college, then continued long-distant pen pals sharing in family news & milestones.

3/4 cup Tang

1/2 cup Nestea, instant

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon cloves

1/2 package Instant lemonade (Twist)

1/2 cup sugar

1 Mix all ingredients.

2 Use 2 teaspoons per cup of hot water.

Salads & Sides

Mom loved unique & hearty salads and wasespecially savvy at providing just the right sidesfor any main dish, potluck, or picnic. Many events were graced by Mom'scomplimentary masterpieces, from fellowshipgatherings at St. Paul's Lutheran church tosummer beach get-togethers with friends, aswell as BBQ's on the back deck.

21

Broccoli Salad

Yield: 8-10 servings

This was one of Mom's favorites, she even requested it be served at her memorial. :)

1 pound broccoli flowers, chopped fine

1/4 cup sliced green onion

1/2 cup white raisins

1 cup sunflower seeds

10 strips bacon, cooked & crumbled

Dressing:

1 cup mayonnaise

2 tablespoons red wine vinegar

1/4 cup sugar

Pictured: Mom with Alyssa Delfel,

daughter of Kelly Sue Blaske Delfel,

Mom's super special niece &

kindred spirit. Circa 1992

1 Combine salad ingredients in large bowl.

2 Mix dressing ingredients together until smooth.

3 Toss salad with dressing.

4 Chill well.

5 If made the day before, toss again before serving.

23

Jane's Make-Ahead Salad

From Jane Nuttall Longtime special friend, as well as my 3rd grade teacher at East Elementary. Friends were considered family in Kodiak as we were all far removed from grandparents & relatives. The saying, "It takes a village..."rang true as there was such a close network of families supporting each other in our fairly remote home of Kodiak, Alaska. Jane also shared this recipe with me a few years ago, when I was visiting her in Loveland, Colorado. She included blueberries to the mix & substituted fresh strawberries. A great summer fruit salad.

1 21-ounce can peach pie filling

1 can chunk pineapple, drained

1 can mandarin oranges, drained

1 package frozen strawberries

3 bananas, sliced & dipped in pineapple

juice

Pictured: Mom & the Nuttall Girls,

Amy & Lisa, Denver, CO 2001

1 Mix all ingredients in a bowl, then transfer into a pretty glassserving dish.

24

Cranberry Salad

Yield: Serves 8

From Mom's gal pal Linda Haney Friends & fellow moms raising kids on Kodiak Island. Mrs. Haney was my first grade teacher at East Elementary. When we moved to Kodiak in 1979, the Haneys lived just down the road fromus & I would often hitch a ride to school with them. Meagan Haney & I were CLOSE buds in elementary school & were found at eachothers' houses regularly. Meagan frequently ate dinner at our table, & I got the pleasure of her dad, Harry's Egg (or Toad) in a Hole forbreakfast. We couldn't get enough of getting our siblings' goats. Mine still always wanted to tag along, while Meagan's older brotherMichael was busy with his friends, basketball & baseball. It seems to me Michael & Max were fondly their Mama's Boys & thus began a mutual fan-ism of sports, cheering on their little leaguers,rooting for their high school teams, & eventually taking road trips to professional Spring Training. Yay for superstar moms! Another family in our network of support & love.

1 package cherry-flavored gelatin

1 cup hot water

1 cup sugar

1 tablespoon lemon juice

1 cup pineapple syrup

1 orange, ground (also about 1/2 rind)

1 cup ground raw cranberries

1 cup crushed pineapple, drained

1 cup chopped celery

1/2 cup walnuts

1 apple, diced

Pictured: Joan & Linda, thrilled for a

picture with with Ryan Klesko,

baseball player for the Padres,

Spring Training, Phoenix, Arizona.

Joan & Linda's great friend Sue King,

an avid Atlanta Braves fan claimed

Klesko her favorite player when he

played for Atlanta.

1 Dissolve gelatin in hot water.

2 Add sugar, lemon juice, pineapple syrup.

3 Stir to dissolve.

4 Chill until partially set.

5 Add remaining ingredients.

6 Chill in mold.

26

Green Layered Salad

Put together the night before. Mama Joan served this in a tall-sided glass bowl, so the layers could be appreciated. If recollection serves, she repeated the layers acouple of times.

1 small head lettuce, broken into pieces

2 green onions, sliced fine

3 stocks celery, sliced

1 package frozen peas

1 can sliced water chestnuts

1 to 2 cups sour cream

2 tablespoons sugar

1 Layer each ingredient in the order listed.

2 Spread evenly the sour cream & sprinkle the sugar on top.

3 Salad stays crispier if unmixed.

27

Deviled Eggs

Yield: 12 halves

6 hardboiled eggs

1/4 cup mayonnaise

1 teaspoon vinegar

1 teaspoon yellow mustard

1/8 teaspoon salt

dash of pepper

dash of paprika (sprinkled on each egg)

1 Slice eggs lengthwise.

2 Remove yolks & mix in bowl with other ingredients.

3 Fill whites with mixture & sprinkle with paprika.

28

Strawberry Nut Salad

Great Holiday Side Dish with turkey - Bright & Cheery - I like this one a lot.

2 3-ounce packages strawberry jello

1 cup boiling water

2 packages frozen, then thawed

strawberries

1 1-pound 4-ounce can crushed

pineapple, drained

1/2 cup chopped walnuts (optional)

1/2 pint sour cream

1 In a large bowl, combine jello & boiling water, stirring untildissolved.

2 Fold in strawberries with juice, drained pineapple & nuts.

3 Pour half of the mixture into a 12x8x2 pyrex-type baking dish& put in refrigerator until firm (1-2 hours).

4 Do not let the other half gel (ie: keep in warm place, like aslightly warm oven).

5 Over the jelled half, gently spoon the sour cream.

6 Pour the liquid mixture over the sour cream then refrigerateuntil firm.

30

Chick Salad

In Grandma's recognizable handwriting on a small yellow piece of paper. At the very bottom, it reads: "Helen - Sep. 28 '69" I think it's funny that she wrote "chick" both in the title & list of ingredients. My memories of Mom making this take me back to summer days - maybe 4th of July on Long Island when we'd gather with the Browns,Haneys &/or Keplingers. This is another "choose-your-own-quantity" recipe.

Cut up chick

Celery

Seedless grapes

Water chestnuts

Slivered almonds

Mandarin oranges

Sauce:

1 1/2 cups mayonnaise

1 teaspoon curry powder

1 tablespoon soy sauce


1 Mix & marinate salad in sauce for several hours.

2 Serve on lettuce.

31

Fruit Salad

A popular picnic or potluck pleaser "back in the day". It seems to be assumed that one would choose their own preferred amounts of ingredients.

Mandarin oranges

Pineapple chunks

Maraschino cherries

Apple, chopped

Banana, sliced

Walnuts, chopped (optional)

Marshmallows (optional)

Dressing:

Cream cheese

"A little" Milk

"Enough mayonnaise for consistency"

1 Mix the dressing by mashing the cream cheese with a fork,then adding a little milk & enough mayonnaise for dressingconsistency.

2 Pour over the fruit in a large bowl & toss.

32

Bean Salad

From Mom's Aunt "Annie" (Edna Hand Clark). Mom & Annie had a pretty special relationship. Her passing just prior to my arrival & adoption in August 1973 lovingly led me to my name, in her memory.

1 can green beans

1 can kidney beans (washed)

1 can garbonza beans

1 can yellow beans

1 sliced green pepper

1 sliced onion

Dressing:

3/4 cup sugar

1/2 cup salad oil

2/3 cup vinegar

1 teaspoon salt

1/2 teaspoon pepper

Pictured: Joan & her Auntie Annie

(Edna Hand Clark), circa 1946

1 Combine beans, pepper, & onion.

2 Mix the dressing ingredients.

3 Pour over salad.

4 Toss & let stand over night.

34

French Beans

From Linda Dietz Friend of Mom & Dad's in our early family years. I have hazy memories with the help of pictures of playing with their kids when we werejust pre-schoolers.

1 4-ounce package cream cheese

2 cans strained french cut beans

1 can cream of chicken soup

1/2 package slivered almonds

1 Melt cheese with soup on stove top.

2 Add beans, then spread in baking dish.

3 Bake at 300-325 degrees for one hour.

35

Sweet Potato Casserole

A Thanksgiving staple! Passed along by Sara Rounsaville, my Jr. High PE Teacher & family friend. This recipe has been used in the Joan Holfert & Annie Thompson traditional dinners many times & passed along to fans since. I have modified this sweet dish by decreasing the sugar to 1/3 cup.

3 cups cooked & mashed sweet

potatoes or yams

2 eggs, beaten

1/2 cup milk

1/2 cup sugar

1/2 teaspoon salt

1/2 stick melted butter

1/2 teaspoon vanilla

Topping:

1/2 stick butter

1/3 cup flour

1/2 cup brown sugar

1 cup walnuts

1 Mix the first five ingredients together until blended & smooth.

2 Pour & spread into a pie dish or casserole.

3 Mix topping together, cutting in chilled butter until crumbly &spread over potato mixture.

4 Bake uncovered at 350 degrees for 35 minutes.

5 Serve warm.

36

Nuts & Bolts

A good after-school munchin' snack for the kiddos.

2 cups Wheat Chex

2 cups Kix

2 cups Cheerios

2 cups thin pretzels

1 cup salted peanuts


4 teaspoons Worcestershire Sauce

1 teaspoon garlic salt

1 teaspoon celery salt

Pictured: Gale, Max & Joan

Beaver Fans, Corvallis, OR

Fiesta Bowl - Tempe, Arizona

January 1, 2001

1 Mix the cereals, pretzels, & peanuts in large baking pan.

2 Melt butter & stir in Worcestershire Sauce & salts.

3 Mix into the baking pan with other ingredients.

4 Bake for a bit in 250 degree oven.

Casseroles & Entrees

Dinner time was family time at the Holferthouse with an unspoken rule that we sit arounda home-cooked meal together and share ourhighlights of the day. Though sometimes wewould grumble with the task, I appreciate nowhow committed our parents were to our family &the moments that would keep us close. Our last meal of the day was alwayswholesome for the tummy, as well as the heart.

39

Calico Beans

From Grandma Blaske This was a popular crock pot meal served with cornbread and enjoyed by the bowl-ful for days. One summer in the late 90's, while tendering on the F/V Jeanoah (one of our many years as a fish-harvesting family), Mom cooked up acrockful of this, one of my favorite dishes. As we were in a rush to head out of town, we said our goodbyes & while the crock was beinglowered on minus tide, it slipped and the whole darned thing dumped into the grimy dock-side water. I was bummed for days... and stillhave sad memories about it, apparently. :) I have made these beans many times over the course of my adult life thus far, especially during the fall & winter months. Our family &friends grub on it made with elk burger & Marie Callender's Cornbread Mix!

1 big can pork & beans, juice & all

1 can lima beans, drained

1 can kidney beans, drained

3/4 cup catsup

2 tablespoons vinegar

2 teaspoons prepared mustard

1/2 cup brown sugar

Salt & pepper

1/2 pound bacon, cut in pieces

1 pound hamburger

1 big onion, diced

1 Fry bacon crisp & set aside.

2 Brown burger & onion. *Note: Grandma fried the onions inthe bacon fat first until they were tender, so as not to burnany when cooked with the burger.

3 Add vinegar, mustard, catsup, brown sugar, salt & pepper.

4 Simmer a few minutes until sugar is dissolved.

5 Add beans.

6 Add crisp bacon before serving.

40

Joan's Chili

Another great autumn & winter staple - we of course use freshly harvested elk meat here in the Colorado Rockies, thanks to Jared.Again, cornbread or biscuits are a must. Top with a little shredded cheddar & a dallop of sour cream. Yum!

2 pounds ground beef or moose

1 large onion, chopped

1/4 cup green pepper, chopped

3 tablespoons chili powder

2 cans kidney beans, with juice

1 can tomato soup

1 cup water

1 clove garlic, minced

1 tablespoon vinegar

1/2 teaspoon salt

1 dash Tobasco Sauce (optional)

1 Brown meat & drain.

2 Add onion, green pepper, chili powder, & garlic until onion istender.

3 Add remaining ingredients.

4 Simmer uncovered for 15 minutes, stirring now & then.

41

Meat Loaf

I'm definitely a meat & potato gal... the apple didn't fall far from the tree. I just couldn't leave one of the most basic of comfort foods out ofa family recipe book! As a note, I often make soup burgers from this same recipe minus the water & replacing oats for the bread crumbs. Instead of a loaf, I make 4-6 hearty patties from a one-pound hunk of elk meat & bake for 25-30 minutes.

2 eggs

1/3 cup catsup

3/4 cup warm water

1 envelope Lipton Onion Soup Mix

1 1/2 cups soft bread crumbs

2 pounds beef, ground

1 Break eggs into bowl & beat slightly.

2 Stir in catsup, water, & soup mix.

3 Add bread crumbs, ground beef & mix well.

4 Shape into loaf or pack in loaf pan & bake at 350 degrees forone hour.

43

Halibut

This one has been a hit many times over. Now if I could just get my hands on a homepack again! Note: DO NOT overcook the halibut!

Halibut fillets

Dry bread crumbs

Mayonnaise

Sour cream

Green onions, chopped

Cheddar cheese, grated

Paprika

Pictured: Us Holfert Kids

Annie, Jody, & Max

Kodiak, AK 1981

1 Sprinkle serving pieces with salt.

2 Roll in dry bread crumbs.

3 Mix mayo, sour cream, green onions & cheese.

4 Put a smear on bottom of pan & the rest on top of fish.

5 Sprinkle left-over crumbs & paprika on top as well.

6 Bake at 450 degrees for 15-20 minutes until flaky.

44

Spanish Round Steak

Yield: Serves 6-8

"For Jo & her Moose" by Myrtle Myrtle was one of Auntie Annie Clark's good friends who lived in a high rise with her in Seattle. Annie had a funny little saying she used when referring to Myrtle, that went something like this: "Myrtle the Turtle, who doesn't wear a girdle & is no longer fertile." tee-hee!

1 1/2 pounds round steak, partially

frozen, 3/4" thick

1 1/2 teaspoons salt

1/4 teaspoon pepper

2 tablespoons cooking oil

1/2 cup onions, chopped


1 12-ounce can V-8 juice (1 1/2 cups)

1 10 1/2-ounce can beef broth

(condensed - 1 1/2 cups)

1 1/2 cups water

1 1/3 cups long grain rice

1 10-ounce package frozen peas

1/4 cup chopped pimento

Pictured: Mom & Musky, the Husky

circa 1971

1 Cut round steak in 1/4" strips.

2 In 10" skillet, brown half the strips at a time in oil.

3 Add onion & garlic; cook till onion is tender.

4 Add V-8 juice, beef broth, & water.

5 Bring to boiling, reduce heat, cover & cook 30 minutes.

6 Add rice, peas, & pimento.

7 Return to boiling.

8 Reduce heat, cover & cook 20 minutes more or till meat istender & rice done.

46

Beef Taco Casserole... "The BEST!"

This was another hand-me-down from Myrtle.

1 large onion, chopped

1 tablespoon margarine

2 pounds ground beef

1 teaspoon salt

2 cloves garlic, minced

2 8-ounce cans tomato sauce

2 tablespoons red or white vinegar

2 tablespoons chili powder

1 can kidney beans

1 11-ounce package of corn chips

1/2 pound shredded cheddar cheese

ripe olives, chopped or sliced

1 Saute onions until golden.

2 Add meat, cook until brown.

3 Add seasonings, sauce, & olives.

4 Simmer 15 minutes.

5 Stir in beans.

6 Cover bottom of greased casserole dish with chips.

7 Sprinkle with cheese & half of meat.

8 Repeat, then top with chips & cheese.

9 Bake at 375 degrees for 20 minutes.

10 Have the sour cream & salsa handy.

47

Stoganoff

This one has also been successfully created using ground beef or elk (leave out the flour & decrease butter).

1 1/2 pounds round steak, sliced into

thin strips

1/4 cup flour

Dash of pepper

1/4 cup butter

1 4-ounce can sliced mushrooms,

drained

1/2 cup chopped onions

small clove garlic, minced

1 can Campbell's beef broth

1 cup sour cream

Rice or Egg Noodles

1 Dust steak strips with flour & pepper.

2 In large skillet with melted butter, brown meat.

3 Add mushroom, onions, & garlic.

4 Stir in can of broth.

5 Cover & cook 1 hour until meat is tender, stirring now &then.

6 Gradually stir in sour cream & cook over low heat for 5minutes.

7 Serve over cooked rice or egg noodles.

48

Joan's Lasagna

Yield: Serves 8-12

One of my faves! Great with a simple green salad drizzled with Italian dressing and warm buttery garlic bread.

2 pounds hamburger


1-2 tablespoons sweet basil

1 1/2 teaspoons salt

2 8-ounce cans tomato sauce

1 small onion, chopped fine

2 cartons Ricotta cheese

1/2 cup Parmesan cheese

2 tablespoons parsley flakes

2 eggs, beaten

1 teaspoon salt

1 teaspoon pepper

sliced mozzarella cheese

1 package Lasagna noodles

1 Brown meat slowly & drain.

2 Add next 5 ingredients.

3 Combine in a separate bowl, the ricotta & parmesan,parsley, eggs, salt & pepper.

4 Cook noodles as directed on package, rinse & drain.

5 Place layers as follows in greased 9x12 casserole: noodles,most of hamburger sauce, slices of mozzarella, anotherlayer of noodles, cheese mixture, another layer of noodles, &meat garnish for top.

6 Bake at 375 degrees for 30 minutes or until bubbly.

49

Chicken Paprika

From Portia McGuire A good friend of Mom's since childhood through adulthood.

2 1/2 pounds fryer chicken

1 1/2 tablespoons butter

1 1/2 tablespoons cooking oil

1 cup chopped onions

2 tablespoons paprika

1/2 teaspoon salt

2 cups chicken stock

1 teaspoon flour

1 cup sour cream

1 can mushrooms

noodles or rice

1 Cut up chicken for frying.

2 Melt butter & cooking oil in heavy pot.

3 Add the onions & paprika, then simmer until golden.

4 Add salt & chicken stock.

5 As soon as these ingredients have come to a boil, add thechicken & simmer covered until tender - one hour or so.

6 Stir the flour into the sour cream, then stir it slowly intochicken.

7 Heat 5 minutes longer - but do not boil!

8 Add mushrooms if you like.

9 Serve over noodles or rice.

51

Wild Rice Casserole

Yield: Serves 8

This hearty & flavorful wild rice recipe came from Iris Mehelich, passed to Jody (Mehelich) Wolff, before making its way into Mom's recipebox. Jody was a good friend of Mom & Dad's since Anchorage days. They spent many a weekend camping together in the old VW bus.

1 1/2-pounds hamburger

6 tablespoons onion

1 cup chopped almonds, toasted

1 cup wild rice

3 cups boiling water

2 cans cream of chicken soup

(undiluted)

2 cans mushrooms & liquid

1 can consomme (undiluted)

salt

1 bay leaf

1 pinch thyme

parsley

Spices - 1/4 teaspoon each:

celery salt

onion salt

poultry seasoning

garlic salt

paprika

pepper

accent

Pictured: Dean Southam, Jody Mehelich

Wolff, Joan & Gale, Carolyn & Rick Rios

Resurrection Pass Trail, Alaska 1969

1 Brown hamburger with onions.

2 Add almonds, then set aside.

3 Pour boiling water over rice and let stand 15 minutes.

4 Drain, then add all other ingredients, including the burger.

5 Bake in a large casserole dish for at 350 degrees for 3hours.

52

Pepperoni Fettuccine

4 eggs

1/4 cup whipping cream

1 pound fettuccine noodles

1/4 cup butter

7 ounces pepperoni

1 cup parmesan cheese

1/4 cup parsley

pepper

garlic

1 Have eggs, butter, & cream at room temperature.

2 Beat together eggs & cream.

3 Cook pasta until done, drain well.

4 Immediately turn into a preheated serving dish.

5 Quickly toss with butter & pepperoni.

6 Pour egg mixture over & toss, fast!

7 Add cheese, parsley, pepper & garlic.

8 Toss through.

53

Pork Chops & Rice

This casserole was always served with applesauce & simmered canned green beans, which I substitute with fresh & steamed. Yummy.

Pork chops

1 cup rice

1 cup hot water

celery, sliced

green pepper

1 teaspoon salt

1 can mushroom soup

1 1/2 cups milk

onions, chopped

1 Brown pork chops in skillet.

2 In large casserole dish, mix rice, water, celery, green pepper& salt.

3 Wiggle chops down into rice mixture.

4 Mix mushroom soup & milk, then pour over chops.

5 Cover with onions.

6 Bake, covered at 350 degrees for one hour.

54

Clam Chowder

From Grandma Blaske As per written to Mom: "I throw the clams in my meat grinder - & save the liquor and minced clams at it comes through the grinder. I start out in a big frying pan - your electric frying pan would be OK. Then just keep adding and cooking as above. Some like it thickened and I see in the cookbook it uses 1 tblsp of flour mixed into 1 tblsp melted butter and then with clam liquor andadded before serving. (I like it better the 2nd day so don't be afraid of making too much.) A time saver: If Gale brings home more clams - throw them in the meat grinder before freezing then they are ready for your chowder. Clam patties are good too. Made from minced clams - eggs, a little onion, and thicken with cracker crumbs. Molly & Gust liked to put minced clams into scrambled eggs."

3-4 slices of bacon

1 large onion, minced

1 cup celery, cut in small chunks

1 cup carrots, diced

3 potatoes, diced

1 pint clams, minced

salt & pepper

2 cups milk

2-3 tablespoons ("a hunk") of butter

Pictured: Mom & her big brothers -

Uncle Don Blaske & Uncle Roy Blaske

Snohomish, WA 1997

1 In a large skillet or pot, brown bacon until crisp & cut intosmall pieces.

2 Add onions and brown slightly in bacon fat.

3 Add celery & carrots & enough water to cover, then simmerfor a few minutes.

4 Add potatoes & more water if needed to cover & cook untilvegetables are done.

5 Add the clams & whatever clam "liquor" you have left over.More clams can be used depending on taste preference.

6 Let simmer only a few minutes, then add salt & pepper totaste.

7 Add the milk & heat, but don't boil.

8 Throw in "a hunk" of butter or margarine for added flavor"and eat"!

56

Corned Beef & Cabbage

This recipe is as close as to what I can remember, though there is no written record of it (is that cheating?). I've always liked the tradition of corned beef on Saint Patty's Day. The last time I had this cooked by Mom, it was right after I had surgery & had to take some time off from teaching in Ashland, Oregon. She drove down from Corvallis to take care of me for a few days while Jared worked. Her visit happened to be over March 17, 2000 & she filled our crooked little house next to the train tracks on Helman Street with thebest-smelling corned beef, potatoes & cabbage dinner!

1 3-pound corned beef brisket with spice

packet

6 small red potatoes, quartered

4 carrots, peeled & chopped

1 small onion, cut into wedges

1 head cabbage, cut into wedges

1 Place corned beef in a dutch oven or large pot with contentsof spice packet & cover with water & lid.

2 Simmer for 50 minutes per pound or until tender.

3 Add potatoes, carrots & onion & cook until the vegetablesare almost tender.

4 Add cabbage & cook for an additional 15 minutes.

5 Remove meat & let rest for 15 minutes.

6 Transfer vegetables to a bowl, add as much broth (cookingliquid) as desired & cover bowl.

7 Slice meat across the grain & serve all.

57

Easy Chicken Casserole

The thing I love about the casseroles that emerged from Mom's oven was that the nutritional elements of a healthy dinner were allwrapped up into one big warm dish, in which complimentary flavors were offered conveniently with each savory fork- or spoonful. I've followed suit & call upon these one-dish wonders often.

1 cup uncooked rice

1 can mushroom soup

1 package dehydrated soup (onion soup

mix)

1 1/2 soup cans of milk

1 large fryer, cut in serving pieces

salt & pepper

"If you were making for a group, you

could cut chicken up in small pieces

without bones. :)"

1 Mix together the rice, soups & milk.

2 Place in a large casserole dish.

3 Put the chicken on top, skin side down & add salt & pepperto taste.

4 Bake uncovered in 250 degree oven for 3 hours.

Sweet Treats

From cookies to cakes, pies & pastries, aswell as yeasty breads, Mom was the masterbaker, and as such, this is the largest section ofthe recipe book! Yay for sweets! (I really couldhave just assembled a lengthy Desserts Book.) I've been bummed to find out that any pierecipe of Mom's are MIA. Her flaky-crustedmouth-watering & beautiful deep dishes werefavored by many of us, but alas, her talentremains a secret.

59

Lemon Bars

A favorite dessert of Mom's furry yellow lab pal, Butch. :)

1 cup butter

2 cups flour

1/2 cup powdered sugar

9 tablespoons lemon juice (bottled Real

Lemon)

2 cups sugar (granulated)

1/4 cup flour


4 eggs, beaten

Pictured: My pretty mama on her

post-Honeymoon Honeymoon

in the Orient, 1970

1 Mix butter, 2 cups of flour & powdered sugar like pie dough.

2 Pat into jelly roll pan.


4 Mix lemon juice, sugar, 1/4 cup of flour, & baking powder.

5 Add eggs.

6 Pour mixture over warm cookie.


8 Sprinkle with powdered sugar.

9 Cool, then cut into squares.

10 "Yummy" :)

60

Pie Crust

Yield: Makes 2 9" pie shells

As previously noted, Mom made some wonderful pies. This is one of two pie crust recipes she had in her recipe box. Very simple & common, this one is the most like the one she always used.She must have just had a special touch to make hers so beautiful & balanced to compliment each filling. :) Some of our favorites were her pumpkin, strawberry-rhubarb, & blackberry pies - the last of which I requested for my birthdays when Iwasn't having chocolate cake!

2 1/4 cups sifted all-purpose or cake

flour

3/4 teaspoon salt

3/4 cup shortening

5 tablespoons cold or ice water

Pictured: G-ma Blaske & Annie (Me)

Bremerton, WA circa 1977

1 Sift flour & salt together.

2 Cut shortening with two knives used in crisscross motion, orwith a pastry blender, until particles are the size of smallpeas.

3 Sprinkle the water, a few drops at a time, over the mixture,working in lightly with a fork until all particles are moistenedand in small lumps.

4 Add only enough water to make the pastry form a ball on theend of the fork. The less water you use, the more tenderyour pastry is likely to be.

5 Roll with quick light strokes.

6 Use baked or unbaked with the filling of your choice.

62

Blackberry Crisp

I copied this one when I left for college & kept it in my back pocket for years. I miss southern Oregon blackberries!

Blackberry Filling:

2 tablespoons flour

3/4 cup sugar

4-5 cups fresh or frozen berries

Crust/Crumble Topping:

1 cup flour

1 cup sugar


1 egg, beaten

1 stick unsalted butter

1 In large bowl, mix flour & sugar for the filling, then toss &coat blackberries.

2 Transfer to a well-buttered baking dish.

3 For the crust, combine flour, sugar & baking powder.

4 Make a well in the center & blend in the egg until topping iscrumbly.

5 Sprinkle over berries & drizzle with butter.

6 Bake for 45 minutes.

63

Cream Cheese Foldovers

From Carol O'Malley A teacher friend from McGrath, Alaska where Mom & Dad taught their first year of marriage 1969-1970.

2 cups flour

1/2 teaspoon salt

1 cup butter, softened

8 ounces cream cheese, softened

Confectioner's sugar

Jelly

1 Sift together & save the flour & salt.

2 In a separate bowl, cream together the butter & creamcheese until light & fluffy.

3 Blend in reserved flour & salt.

4 Chill several hours.

5 Roll to 1/8" thickness on board sprinkled with confectionerssugar.

6 Cut into 2"-length rectangular shapes with knife.

7 Spread with jelly.

8 Fold over once so sides meet.

9 Put on ungreased cookie sheets.

10 Bake at 375 degrees about 15 minutes.

64

Brownies

From our Great Auntie Allie Sime (Mom's Auntie & sister to Grandma B.) I used this recipe for a "how to" speech in my 7th grade language arts class. I was graded low due to the fact that it was too long. My classmates didn't seem to mind when I revealed the baked brownies for everyone to enjoy!

2 cups sugar

2/3 - 3/4 cup shortening

4 eggs

4 squares chocolate, melted

vanilla

1 1/3 cups flour

1 cup walnuts

Pictured: Joan & Annie, Grandpa &

Grandma Blaske, Great Uncle Jock &

Great Auntie Allie Sime


1 Cream sugar & shortening.

2 Add the rest of the ingredients.

3 Spread into greased rectangular baking dish.


66

Rosettes

From Auntie Allie You'll need a Rosette Iron for this, which can be found at most specialty cooking stores.

2 eggs, slightly beaten

1 teaspoon sugar

1 teaspoon salt

1 cup skim milk

1 cup flour

*As a side note, I've seen Rosette

recipes commonly call for a little more

sugar (1 tablespoon) & a little more salt

(1/4 teaspoon), whole milk instead of

skim, with vanilla added as well.

1 Combine eggs, sugar & salt and beat well.

2 Add remaining ingredients until smooth.

3 Preheat iron in deep hot oil for 2 minutes.

4 Drain excess oil then dip in batter just up to rim of mold (ifover the rim, you can't get them off), then immediately intohot oil, frying for 10-30 seconds until golden.

5 Only need a small pan to fry them in as you can do one at atime that way.

6 Allie uses a big clean cloth to pull the rosette off the ironwhen done.

7 Reheat iron & continue with next rosette, stirring batteroccasionally in between.

8 These can be sprinkled with confectioners sugar.

67

Rhubarb Torte

Written in Grandma Helen Blaske's recognizable hand.

Crust:

1 cup flour

1/2 cup butter

5 tablespoons powdered sugar

Filling:

2 eggs, beaten

1/4 teaspoon salt

3/4 teaspoon baking powder

1 1/2 cups sugar

1/4 cup flour

1 teaspoon vanilla

2 cups rhubarb

1/2 cup nuts (optional)

1 Cut & mix ingredients for crust.

2 Pat into 10-inch pie pan.


4 Mix the ingredients for filling.

5 Pour over crust.


7 Serve with whipped cream.

68

Rocky Road Candy

From Connie Beliveau Lanterno Daughter of Gracie & Paul Beliveau. Connie & Mom were second cousins via siblings Ed Blaske (Mom's dad) & Molly Blaske Pfeifer (Connie's grandmother/Gracie's mom). A little history about the Blaskes: Grandpa Ed Blaske & two of his sisters, Molly & Sophie along with their spouses Gust & Frank, movedfrom Alice, North Dakota to Tracyton, Washington because of work in that area. Grandpa was a sheriff and also worked for Standard OilCompany as a road grader operator. Grandma was a grade school teacher, with one classroom of kids from grades 1st through 6th. I'm not sure when they moved to Bremerton, but for as long as I knew them, they lived on Pine Road. Grandpa also had a sister named Emelia and a brother Joseph, who did not take the trip to settle in Washington. An interesting note: Joseph appeared as Joseph G. "Blaschke" in the 1910 census. In the 1920 census Joseph spelled his last name"Blaske".

1 12-ounce package chocolate chips

1 14-ounce can sweetened condensed

milk


2 cups dry roasted peanuts (unsalted)

1 10-ounce package mini marshmallows

Pictured: Joan & her second cousins -

Connie Beliveau, Linda Stephens, Karen

Beliveau (on Joan's lap), Diane Beliveau,

Nancy Stephens, & Larry Stephens

circa 1955

1 Melt chocolate chips, milk & butter in top of double broiler;remove from heat.

2 Combine peanuts & marshmallows in a bowl.

3 Pour the chocolate mixture over the top & mix.

4 Spread in a foil-lined 9x13 pan.

5 Chill until set, then cut into squares.

70

Peanut Blossoms

From Sharon Voorhees A special childhood neighbor & friend, who spent lots of time at the Blaske house.

1 cup granulated sugar

1 cup brown sugar

1 cup margarine

1 cup peanut butter

2 eggs

1/4 cup milk

2 teaspoons vanilla

3 1/2 cups sifted flour

2 teaspoons baking soda

1 teaspoon salt

1 cup granulated sugar

Approximately 36-48 Hershey Kisses

Pictured: Joan & Sharon Voorhees


1 Cream the sugars, margarine, eggs, milk & vanilla.

2 Add the dry ingredients.

3 Form 1-2" balls and roll in granulated sugar.

4 Bake on ungreased cookie sheet at 370 degrees for 10-12minutes.

5 Immediately press chocolate Hershey Kisses into center ofeach cookie & let cool.

72

Snickerdoodles

My lil' sis Jody's favorite cookie! A popular college care package treat too.

2 3/4 cups flour

2 teaspoons cream of tarter


1/2 teaspoon salt

1 cup shortening

1 1/2 cups sugar

2 eggs

2 tablespoons sugar

2 tablespoons cinnamon

Pictured: Jody & Mom, circa 1997

1 Sift together flour, cream of tarter, soda, & salt.

2 Cream together shortening, sugar, & eggs.

3 Mix all together.

4 Form small balls.

5 Roll in sugar & cinnamon & place on baking sheet.


74

Kuchen

From Great Aunt Molly Blaske Pfeifer

2 compressed yeast packages

2 cups milk, scalded

1 cup sugar

2 cups flour

1 teaspoon salt


6 eggs

6 cups flour

Fillings:

Poppy seed

Grind & boil in milk, boil 10 minutes &

add butter & to taste with ground up Girl

Scout Cookies

Apple

Peel & steam without water; add sugar,

cinnamon & butter to taste

Prune

Boil in water, drain, take pits out, put

sugar, cinnamon & butter in to taste

1 Soak compressed yeast in 1/4 cup lukewarm water.

2 Add to a sponge made of the scalded milk, sugar, 2 cupsflour, salt, butter & eggs.

3 Beat the sponge very well & let rise 2 hours.

4 Then stir in the 6 cups of flour, let rise 2 hours.

5 Roll into small buns & let rise 10 minutes or so.

6 Pull apart & put filling in - fold them over.

7 Put in pans & let rise like a bun.

8 Bake at 375 for 20 minutes.

9 Take out and brush with butter & sugar.

75

Apfelrahm Kuchen

From a teacher in Anchorage from Germany.

Crust:

1 stick margarine

1/2 cup sugar

2 eggs

1 1/2 cups flour


apple or peach slices

Filling:

4 eggs

2/3 cup sugar

1 teaspoon lemon rind

1 pint sour cream

1 For the crust, cream the butter & sugar.

2 Add eggs.

3 Combine flour & baking powder, then add to butter mixture.

4 Mix well, then press into bottom & sides of well-greased 9"spring form pan.

5 Place apple or peach slices on crust.

6 For the filling, beat eggs & sugar with electric mixer untilthick & lemon colored.

7 Add lemon peel & fold sour cream slowly into egg mixture.

8 Pour filling over the apple or peach slices.


10 Cool before serving.

76

Red Velvet Cake

Yield: This is a 9" round double layer cake

Gracie Beliveau's recipe passed to Grandma Blaske 7/14/1961 Often specially requested by Jody Melissa on her birthday. Jody passed this one on to me at my recipe shower along with a couple of round cake pans.

Cake:

1/2 cup shortening

1 1/2 cup sugar

2 eggs

2 tablespoons cocoa

2 ounces red food coloring

1 teaspoon salt

1 teaspoon vanilla

1 cup buttermilk

2 1/2 cups cake flour

1 1/2 teaspoons baking soda

1 tablespoon vinegar

Icing:

5 tablespoons flour

1 cup milk

1 cup powdered sugar

1 cup margarine

1 teaspoon vanilla

1 Cream shortening, adding sugar & eggs.

2 Make a paste of cocoa & food coloring, then add to creamedsugar.

3 Mix salt, vanilla, & buttermilk together & add alternately withflour to creamed mix.

4 Mix soda & vinegar together and add to batter.

5 Pour equally into 2 9" round pans.

6 Bake @ 350 degrees for 30 minutes.

7 For the icing, in a saucepan, stir together flour & milk overlow heat until thick.

8 Let cool.

9 In a bowl or mixer, cream sugar, margarine & vanilla untilspreading consistency.

10 Spread icing over first layer to cover, then gently stacksecond layer & ice top & sides.

77

Chocolate Sheet Cake

Yield: Serves 15 or more

This one was also given to me at my Bridal/Recipe Shower with a note on the back that says, "For my chocolate loving girl. Love, Mom." I don't have any specific memories of this cake prior to using the recipe myself, but I recently discovered an old handwritten version inGrandma's recipe box and it's one of our very favorites! The most deliciously moist cake I've ever had. YUMMY!

The Cake:

2 cups sugar

2 cups flour, sifted


1 teaspoon cinnamon

pinch of salt

2 sticks margarine

1 cup water

4 tablespoons cocoa

1/2 cup buttermilk

2 eggs

1 teaspoon vanilla

The Icing:

1 cube margarine

4 tablespoons cocoa

1/4 cup buttermilk

1 pound powdered sugar

1 teaspoon vanilla

Chopped nuts

1 For the cake, sift together the sugar & flour.

2 Add soda & cinnamon with a pinch of salt.

3 Bring to a boil the margarine, water, & cocoa.

4 Pour over the flour mixture.

5 Add buttermilk, eggs, & vanilla.

6 Mix.

7 Pour into a greased 10 1/2" x 15" jelly roll pan.


9 For the icing, boil margarine, cocoa, & buttermilk.

10 Remove from heat & add powdered sugar & vanilla.

11 Frost cake right from the oven & sprinkle with chopped nuts.

12 Love it with vanilla ice cream!

79

Rice Crispie Squares

A frequent treat at the Holfert House - just cut a square outta the pan & go! Of course this recipe can be found on the back of the cereal box or marshmallow package, but I wanted to include it here. It turned out that this simple treat was my lure to get my now-husband, Jared to study with me for our exercise science mid-terms duringour undergrad at SOSC in Ashland. It obviously did the trick. Thanks Mom!

1/4 cup margarine

4 cups small marshmallows

5 cups Rice Crispies

Pictured: Mom & her super son-in-law

Jared, Annie & Dad

Crater Lake, Oregon

circa 1999

1 Melt margarine in saucepan.

2 Add marshmallows & stir until melted.

3 Remove from heat & add Rice Crispies.

4 Spread into buttered pan to set.

5 Cut into squares.

80

Pumpkin Bars

4 eggs

1 2/3 cups sugar

1 cup oil

1 16-ounce can pumpkin

2 cups flour



1 teaspoon salt


Frosting:

1 3-ounce package cream cheese

1/2 cup butter

1 teaspoon vanilla

2 cups powdered sugar

1 Beat first four ingredients until light & fluffy.

2 Stir together flour, baking powder, cinnamon, salt & soda.

3 Add to pumpkin mixture.

4 Spread in 15x10x1 pan (jelly roll-type pan)


6 Frost.

81

Pineapple Cherry Quick Cake, AKA Dump Cake

Yield: Serves 12

From Carolyn Rios, Anchorage, AK. As I was sorting through recipes, I was setting those aside in a pile that had a familiar "sound" to them. The next step involved a littleinvestigating & test baking. After an inquiry to Dad, he said, "of course you've included Dump Cake in the book!", and I thought, "What? Idon't have a recipe named Dump Dake!" But after more conversation & a test bake of Carolyn's recipe, THIS is the one so fondly renamed by Mom. After possibly ten years sinceI've last tasted Dump Cake, one spoonful and a rush of memories flooded my tastebuds & heart. As a side note: Gma Blaske also had a recipe called Cherry Dessert - basically the same minus the pineapple. More according to Gale: This was common payment for work done around the house by available handymen when he was absent duringthe salmon season. Big things would get done at home that he knew she couldn't do alone (which was rare), and when he'd ask what shepaid Louie or Terry Lowenberg for their work, she'd say, "Oh a little Dump Cake works wonders."

9x13 pan, lightly greased

1 pound crushed pineapple (do not

drain)

1 can cherry pie filling

1 package white cake mix

1 cup chopped nuts

1 melted butter

1 Spread the cherry filling & pineapple into a 9x13 pan.

2 Sprinkle the dry cake mix over the cherries.

3 Sprinkle the cup of chopped nuts over the cake mix.

4 Melt the butter & pour over the top.

5 Bake at 350 degrees for one hour.

6 Serve with vanilla ice cream or whipped cream... althoughgreat served alone.

82

Blackberry Dessert

I have a cute memory that always surfaces while I'm recreating Mom's desserts. When I'd be the first kid in the kitchen to cut out a squareof fresh-out-of-the-oven dessert, there was always the token little empty space where Mom had sampled her masterpiece first. That empty space has some similarities to the space in my heart that's left from the lucky sampling of time in life I had with Mom. She was definitely a sweet bite of something much bigger that keeps us all connected. Savor every moment of every day.

2 cups blackberries

1/4 cup sugar

1/2 cup margarine

3/4 cup sugar

1 egg

1 teaspoon vanilla

1 3/4 cups flour, sifted

2 1/2 teaspoons baking powder

pinch of salt

1/2 cup milk

Pictured: Mom & her lucky kids -

Max, Annie & Jody

Corvallis, OR 2001

1 Mix the blackberries with the 1/4 cup of sugar & spread intobottom of casserole dish.

2 In a bowl, beat the margarine until fluffy & gradually add &cream in the 3/4 cup of sugar.

3 Add egg, vanilla, flour, baking powder, salt & milk.

4 Spread mixture evenly over the berries.

5 * There is a small note written at the top of this recipe card ina slightly different pen color - looking like an afterthought,that says, "Pour 1 cup boiling water over all." ??? Give it atry. :)


Holiday Traditions

Celebrations of new beginnings were mostmagical at the Holfert house. Overstuffedstockings, brightly adorned Easter baskets,sweet treats, and thoughtful trinkets & treasuresall given with that twinkly-eyed smile. Mom had the gift of giving & sharedgenerously with all in a large circle of family &friends. Her celebrations of faith exemplified herbeauty & made for so many special moments ofwonder & magic. Pictured opposite: Mom with Jody, Annie, &our upcoming New Year's Gift, baby brotherMax on the way. Kodiak, AK 1979

86

Kulich

Yield: Makes 16 one-pound coffee can loaves (enough for the whole neighborhood)!

Bertha Malutin, Kodiak Area Alutiq Native Kodiak, Alaska - our little island with Russian Orthodox roots. I would think this could be at least halved & made in a few larger, 2 pound coffee tins. Kulich is a kind of Easter bread, traditional in the Orthodox Christian faith. Traditionally during the Easter service, the kulich, which hasbeen put into a basket and decorated with colorful flowers, is blessed by the priest. Blessed kulich is eaten before breakfast each day. Kulich is baked in tall, cylindrical tins (like coffee or fruit juice tins), and when cooled is decorated with white icing (which is slightlydrizzled down the sides), colorful flowers, and XB (the traditional Easter greeting of Xpuctoc Bockpece, "Christ is Risen") is decorated onthe side.

Sponge:

4 cups warm milk

2 pkgs. yeast

4 cups flour

1/2 cup sugar

1 cup butter

2 cups sugar

8 eggs

2 teaspoons salt

2 tablespoons vanilla

1 teaspoon nutmeg or cardamon

1 teaspoon lemon or almond

Optional:

2-4 cups dried &/or chopped fruit

(raisins are common) & sliced almonds

14 cups flour

Glaze:

2 cup confectioners' sugar


1/4 teaspoon almond extract

4-5 teaspoons warm water

1 Set a sponge by dissolving the yeast in the milk, adding theflour & sugar, cover & let rise 30 minutes.

2 Cream together the butter, sugar, eggs, salt, vanilla et al.

3 Combine the sponge with the creamed mixture.

4 Add fruit &/or nuts.

5 Add up to 14 cups flour.

6 Fill greased or wax paper lined coffee cans half full, then letrise until volume is doubled (4-6 hours).

7 Heat oven to 400 degrees. Place cans on a baking sheetand bake 10 minutes.

8 Reduce heat to 350 degrees and bake another 35 to 40minutes or until tester comes out clean.

9 While kulich is baking, prepare glaze by combining in a smallbowl the confectioners' sugar, lemon juice, almond extractand enough water to make a smooth, runny glaze.

10 Remove kulich from oven and let cool 10 minutes.

11 Unmold from cans and cool on a wire rack.

12 While still slightly warm, drizzle glaze over the top. To serve,cut off the crown and slice base into rounds. To keep anyleftovers moist, replace the crown.

88

Danish Puff

AKA Christmas Almond Bars A delicious pastry to accompany a holiday breakfast!

I. Crust

1 cup sifted flour

1/2 cup butter

2 tablespoons water

II. Puff

1/2 cup butter

1 cup water

1 teaspoon almond extract

1 cup sifted flour

3 eggs

III. Icing

Confectioner's Sugar

Milk

Sliced Almonds

1 For the Crust, cut butter into flour in a bowl. Sprinkle withwater & mix with a fork.

2 Round dough into two equal balls, then form two long strips(12"x3") 3" apart on ungreased baking sheet.

3 For the Puff, bring butter & water to a boil in a saucepan,then add almond extract & remove from heat.

4 Stir in flour until smooth & thick, then add one egg at a time,beating until smooth.

5 Spread half evenly over each strip of crust.

6 Bake at 350 degrees for about 60 minutes until topping iscrisp & golden.

7 Drizzle with a confectioner sugar icing & sliced almonds.

8 Slice on the diagonal to serve.

89

Good Fudge

Yield: Makes 5 pounds

From Sharon Voorhees This was a token holiday recipe that I was sadly missing. Fortunately, I have a great resource in my sweet cousin Kelly! The story Mom told Kelly was that Sharon & she would come home from grade school & make fudge while Grandma was still at work. As a note, because in typical Mom-fashion, some measurements were only recorded in her head, Kelly uses 2 teaspoons of vanilla & 1/4teaspoon of salt. Yummy! I loved the little round Christmas tins filled with squares of milk chocolate fudge.

5 cups sugar

1 can milk

5 6-ounce bags milk chocolate chips

1/4 stick margarine

1 jar marshmallow cream

vanilla & salt

2 cups nuts

1 Pour milk over the sugar, stir & let stand overnight.

2 In the morning, boil the sugar/milk mixture for 9 minutes.

3 Add the milk chocolate chips, along with the rest of theingredients.

4 Spread in buttered pan & refrigerate until firm.

91

Holiday Sugar Roll Out

From Grandma Blaske This recipe, along with the following Ginger Creams recipe, is pasted on the underside of a lid to a tin filled with holiday cookie cuttersMom gave to us one Christmas. The pictured recipe card, written in Mom's pen is tucked away for safe-keeping as well. I would have loved to scan all of the hand-written recipes I came across to share here.

1 1/2 cup sifted powdered sugar

1 cup margarine

1 egg

1 1/2 teaspoons vanilla, almond or

lemon

2 1/2 cups flour

1/2 teaspoon baking soda

1 teaspoon cream of tarter

Frosting for cookies:

Cream together

1/4 cup butter, softened

1 cup powdered sugar

1 egg yolk

1/2 teaspoon vanilla

food coloring

1 Mix together the powdered sugar, margarine, egg, &flavoring.

2 Sift together the flour, baking soda, & cream of tarter.

3 Add to moist ingredients.

4 Refrigerate 2-3 hours.

5 Roll out between wax paper.

6 Cut into shapes.

7 Place cookies on cookie sheet & bake at 375 degrees for8-10 minutes.

92

Ginger Creams (Gingerbread Men)

From "Mom Blaske & Aunt Molly" What's a Holiday Favorites section of a cookbook without Gingerbread Men, especially from two generations past? This recipe, along with the Holiday Sugar Roll Outs is taped inside a special tin of Christmas cookie cutters. Though I've made them for a number of years, they have a bit of a different texture & flavor from what I remember about the little guys &gals Mom used to bake up for our private holiday cookie decorating parties. Again, there's something to be said about "that special touch".

1/2 cup Crisco

1/2 cup sugar

1/2 cup molasses

1/2 cup boiling water

2-3 cups flour (or more as needed)

1 teaspoon soda

1 teaspoon ginger

1 teaspoon cinnamon

pinch of salt

1 Mix the Crisco, sugar, molasses, & water.

2 Sift together & add the remaining ingredients.

3 Roll out on floured board.

4 Cut into shapes.

5 Bake at 375 degrees for 10-12 minutes

6 Ice with powdered sugar icing & decorate.

93

Hello Dolly Bars

Yield: Makes 12 to 16 bars

Another favorite holiday or anytime cookie. Mom wrote at the bottom of the typed recipe card: "g-ma" with her signature smiley face.

1 cup graham cracker crumbs

2/3 stick of butter or margarine

1 cup chocolate bits

1 cup coconut

1 cup pecans or walnuts

1 can Eagle Brand milk

1 Melt butter in 9x9 inch pan, while heating oven to 325.

2 Add crumbs to bottom of pan, add layers of choco. bits,coconut, & nuts.

3 Cover all with Eagle Brand milk.

4 Bake about 25 minutes @ 325 degrees.

5 Cut into squares & serve when cool.

95

Almond Roca Cookies

From Portia McGuire

1 cup margarine or shortening

1/2 cup sugar

1/2 cup brown sugar

1 egg yolk

1 teaspoon vanilla

2 cups flour, sifted

1 package chocolate chips

1 cup walnuts, chopped

Pictured:

Mom's longtime friends - from

school-girls through adulthood.

Sherry Brown, Portia McGuire,

Mom & Carol Barbo

My Happy Wedding Day 1998

1 Mix together until well-blended the shortening, sugars, eggyolk, & vanilla.

2 Add flour.

3 Spread in shallow pan.

4 Bake at 350 degrees for 15 minutes, until lightly browned.

5 While still hot, melt the chocolate chips on top & spread.

6 Cover with chopped walnuts.

7 Cool & cut into squares.

96

Sandies

Filled many a Christmas cookie tin. These are one of my favorites - crumbly little snowballs. Mom used walnuts, which I like, but my mother-in-law Debbie Thompson usesalmonds & shapes the dough into crescents, calling them Almond Crescents. An equally good version.

1 cup butter

1/4 cup powdered sugar

2 teaspoons vanilla

1 tablespoon water

2 cups flour

1 cup nuts, chopped

1 Cream butter with powdered sugar, vanilla, water, & flour.

2 Mix in nuts.

3 Form small balls & place on cookie sheets.

4 Bake 10-15 minutes in a 350 degree oven.

5 Roll cookies in powdered sugar after baking.

97

Holiday Turkey Dressing

Yield: For a 10 pound bird

From Grandma Blaske - written on a piece of 8x10 spiral notebook paper to Mom.

2 to 4 cups finely diced celery

4 cups boiling water (enough to cover

celery)

Liver & heart from bird, ground

1/2 cup minced onion

3/4 cup margarine

4 quarts lightly packed day-old bread

cubes or crumbs

8 teaspoons poultry seasoning or

crushed sage

1 tablespoon salt

1 teaspoon pepper

1 can of canned milk or water

1 Part 1: Simmer celery in the boiling water until tender (only).

2 Drain (saving the liquor) & set aside to cool.

3 Simmer the ground liver & heart along with the minced onionin liquor.

4 Add the margarine to melt & set the mixture to cool untilwarm.

5 Part 2: Mix the seasonings into the bread crumbs.

6 Add the meat/onion/margarine mixture.

7 Mix in the celery.

8 Add the canned milk &/or water until all is quite moist - "likestiff dough".

9 If you prefer a crumbly dressing, use less liquid.

10 Set aside until cold.

11 Part 3: Get Gale (or more conveniently someone nearby) totaste for proper seasoning.

12 Stuff the turkey.

13 Roast at 300 degrees for 20 minutes per pound or lessdepending on pan, etc.

99

Geranium Fertilizer

I couldn't resist a recipe from a Green Thumb! This was found in Grandma Blaske's handwriting. Mom had the best hanging baskets & filled her flower beds with tulips & daffodils. She loved good dirt & spent lots of time with her long fingers in it. Having fresh-cut flowers in my house brings bright & cheery comfort when I'm missing her the most... as well as a piece of pie & a cup of coffee :) May your gardens of love grow & from your own kitchens emerge flavorful memories!


1 teaspoon Epsom Salt

1 teaspoon saltpetre (aka: potassium

nitrate)

1/2 teaspoon ammonia

1 gallon water

Flower Mama!

Anchorage, AK circa 1972

1 Dissolve/Mix & Feed for beautiful Geraniums!

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