Tucson Granny's Comfort Foods: 100 Quick and Easy Recipes

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ACKNOWLEDGEMENTS

(Kitchen Testers)

Nan Abrams; Laura Kaufman; Dave & Tina Cox; Wendy Swartz and Twink Monrad

CITATIONS

(Page 69-72)

The Arizona Times, 4 March 1927

Arizona Daily Star, 26 November 1930

The Arizona Post, 15 November 1946

Tucson Citizen, 21 November 1960v

TUCSON GRANNY’S COMFORT FOODS

101 Quick and Easy Recipes

by

Katherine B. Rambo

TO THE READER

These recipes are not meant to be “healthy.” They’re meant to make people happy. Some are over 100 years old. Many were originally handwritten by people who knew them by heart, and cooked by experience on old stoves using basic equipment when cooking terminology was different and measurements, like suggested temperatures, were not always precise. Cooks using modern equipment are encouraged to experiment and make changes according to taste.

DISCLAIMER

All material and recipes contained in this book are provided for informational purposes only. The author/compiler has no responsibility for any results or outcomes resulting from the use of this material.

TABLE OF CONTENTS

(“t”: Tested).

(1). QUICK BREADS (13)

Pastor Ben’s Coffee Bread/ t

Mrs. Bechstein’s Sour Cream Biscuits

Miss Sarah Blue’s Buttermilk Nut Bread/ t

Old Dan’s Camp Cornbread/ t

Mrs. Maycott’s Ginger Bread/ t

Miss Sarah Blue’s Honey Pancakes/ t

Mrs. Bechstein’s Sour Cream Nut Bread

Flu Day Cinnamon Toast

USO War Cake (recipe dated May 1941) t

Old Dan’s Lost Bread

Old Dan’s Hobo Bread

Pastor Ben’s Banana-Nut Bread

Mrs. Maycott’s Yeast Rolls

(2). SALADS (14)

Aunt Tibby’s Pineapple-Chicken Salad/ t

Mrs. Quintero’s Block Party Salad Eggs/ t

Game Night Egg-and-Avocado Rolls/ t

Ragged Robin Salad/ t

Mrs. Olvera’s Salad with Coconut Dressing/ t

Aunt Tibby’s Stuffed Avocado Salad/ t

Game Day Tuna Salad with Curry Dressing/ t

Frozen White Salad

Aunt Goldie’s Chicken Salad

Aunt Tibby’s Sour Cream Salad Dressing

Aunt Tibby’s Sour Cream Potato Salad

Bacon Sweet & Sour Dressing

Homemade Buttermilk Ranch Dressing

Basic White Sauce

(3).BASICS AND APPETIZERS (17)

Cream of Rice Breakfast Porridge

Mrs. Bechstein’s Baked Eggs in Sour Cream/ t

Everybody’s Corn Tortillas/ t

Saturday Night Stuffed Apples/ t

Mrs. Bechstein’s Mushrooms in Cream

Mrs. Applegate’s 1943 Ration Points Chili

Election Night Glazed Meat Loaf

Uncle Ethan’s Shepherd’s Pie

Election Night Noodle Surprise

Mrs. Applegate’s Family Night Casserole

Old Dan’s Railroad Pie

Fireman Dan’s Fried Cheese Sticks

Aunt Tibby’s Green Bean Casserole in White Sauce

Mrs. Olvera’s Game Day Roast Beef Rolls/ t

Mrs. Quintero’s Deviled Eggs

Mrs. Cadogan’s Cream of Mushroom Soup

Mrs. Cadogan’s Cream of Tomato Soup/ t

(4). MR. MONTOYA (7)

Avocado Seviche/ t

Deviled Scallops

Curried Shrimp

Fried Prawns

Bacon Shrimp

Fish in Cream

Trout with Peaches and Tartar Sauce

(5). GRANDPA GILES (9)

Steak with Sweet Cherry Sauce

Glazed Onion Lamb Chops

Barbecued Pork Chops

Maple Pork Chops

Apple Pork Chops

Baked Ham in Cider

Sweet Ham

Fast Flanken-Style Beef Short Ribs

Tucson Pork Butt

(6). UNCLE SILAS’ YAMS ON PARADE (6)

Maple-Glazed Ham & Yams

Yams and Pineapple/ t

Yam Puffs/ t

Candied Yams

Family Reunion Sweet Potatoes

Company Coming Baked Yams

(7). DESERTS (18)

Mrs. Maycott’s Block Party Nut Chewies/ t

Rainy Day Cream Cheese Fudge/ t

Mrs. Elías Never-Fail Egg Custard/ t

Miss Sarah Blue’s Baked Spiced Peaches/ t

Mrs. Elías Stuffed Dates/ t

Fireman Dan’s Flaming Mango Surprise

Mrs Cadogan’s Chocolate Balls

Mrs. Bechstein’s Sour Cream Cake

After School Honey Fudge

Sweet Banana Bake

Mocha Ring

Aunt Goldie’s Rice Custard

Fantasy Fudge

Aunt Tibby’s Honey Date Bars

Mrs. Cadogan’s Buttermilk Pie

Mrs. Bechstein’s Russian Tea Cakes

Movie Night Molasses Cookies

Lemon Meringue Pie

(8). BEVERAGES (12)

Mr. Lucien’s Cherry Tea Frappe/ t

Madame Elysia’s Front Porch Tea Punch/ t

Mrs. Bechstein’s Russian Chocolate Coffee/ t

Miss Sarah Blue’s Starry Night Iced Tea

After School Cocoa

Mrs. Quintero’s Mexican Chocolate/ t

Back Porch Egg Malted Milk

Frosty Morning Spiced Mocha

Madame Elysia’s Mulled Christmas Cider

Mr. Lucien’s New Year’s Punch

Aunt Tibby’s Mint-Chocolate Frost

Madame Elysia’s Tea Lemonade

(8). The Fenner Sisters At Home (6)

Coffee Punch

Snow Day Coffee with Tequila

Summer Party Punch

Christmas Party Hot Apple Wine

#1 Christmas Day Egg Nog

#2 Christmas Day Egg Nog

______________________________________________________________________

(1)

QUICK BREADS

Pastor Ben’s Coffee Bread

4 eggs, separated

1/8 teaspoon salt

1 cup sifted flour

1 cup sugar

Confectioner’s sugar

1 cup chopped walnuts

2 teaspoons baking powder

1 teaspoon vanilla

1 cup raisins

Beat egg yolks until light and lemon-colored. Add sugar. Beat well. Add vanilla. Sift dry ingredients together and stir in egg mixture. Add walnuts and raisins. Fold in stiffly-beaten egg whites. Pour into an oblong greased pan and bake at 350 degrees for 20 minutes. While still hot, cover with confectioner’s sugar and cut into squares.

Serve right away, warm. When it sits for a time the outer edges get crispy and tastes a little bit like cookie. Very low fat, as it has only eggs, no oil or shortening.

Mrs. Bechstein’s Sour Cream Biscuits

2 cups Bisquick

1/4 cup sugar

8 ounces sour cream

1/4 teaspoon baking soda

1 egg

Mix the ingredients in a bowl. Drop with a tablespoon onto an ungreased cookie sheet. Bake at 400 degrees for about 12 minutes until golden brown.

(2)

SALADS

Aunt Tibby’s Pineapple-Chicken Salad

1 1/2 cups diced cooked chicken

Dash of paprika

1 cup mayonnaise or French dressing

1 cup whipping cream (optional)

3/4 cups drained chopped pineapple

3/4 cups chopped walnuts

Toss together chicken, pineapple and walnuts. Add the dressing. Serve on salad greens.

Mrs. Quintero’s Block Party Salad Eggs

6 hard-cooked eggs

1 teaspoon salt

1 tablespoon butter

1 tablespoon anchovy paste

1 tablespoon of cream

Lettuce

1/2 teaspoon mustard

Pinch of cayenne

Remove the shells from the cold eggs and cut a large piece from the top of each one. Take out the yolks and mix them to form a paste with butter, cream, mustard, cayenne, salt and anchovy paste. Put this mixture back into the egg whites.

Very fishy tasting because of the anchovy paste. It doesn’t need additional salt because the anchovy has a sufficient amount of saltiness. It tastes very good accompanied with fruit, like canned mandarin oranges, However, it is a cholesterol monster.

Game Night Egg And Avocado Rolls

2 chopped hard-boiled eggs

Speck dry mustard

2 teaspoons lemon juice

Seasoned salt (to taste)

2 tablespoons mayonnaise

10 to 12 slices fresh white bread

2 tablespoons minced avocado

Combine all ingredients except bread. Refrigerate until ready to serve. Trim crusts from each bread slice. Spread with filling. Roll up each slice like a jelly roll. Cut into thirds.

Optional: include chopped ham.

(3)

BASICS AND APPETIZERS

Creamed Rice Breakfast Porridge

2 or 3 cups of white or brown rice

2 cups of water or milk

Pinch of salt

In a blender or coffee grinder, reduce the rice to fine cornmeal texture. In a saucepan, boil the water or milk. Add salt and rice. Stir continually to avoid clumping. Reduce heat to low. Simmer. Stir until thick. Add butter, sugar and cinnamon.

Stir frequently, especially towards the end of the cooking, because the starch can burn on the bottom of the pot,  If the mixture is too thick, add more water or milk.

Mrs. Bechstein’s Baked Eggs in Sour Cream

12 hardboiled eggs

1 pint sour cream

Mayonnaise

Paprika

Salt

1/4 cup butter

Dry Mustard

Cut eggs in half lengthwise. Remove the yolks. Mash and mix into a smooth paste with mayonnaise, salt and mustard to taste. Refill egg whites. Arrange the eggs in a baking dish. Mix sour cream with melted butter and pour around the eggs. Bake at 350 degrees for 20 minutes, or until the eggs are set. Serve on top of a baked potato.

Everybody’s Corn Tortillas

2 cups “Masa Harina” (corn flour)

Cast-iron skillet

1/2 teaspoon salt

Tortilla press

1 1/4 cups water

Sandwich or freezer bags

Large bowl

Metal spatula

Place the flour, salt and water in the bowl. Using your hands, mix until it comes together in a soft ball. Knead for about 3 minutes, until holds together without cracking. If it’s too dry, add more water, 1 tablespoon at a time. Remove and divide into portions, each about the size of a golf ball. Cover with plastic wrap or a damp towel.

Place a portion of dough between two floured sections of cut-up sandwich or freezer bags. Flatten with the tortilla press into a circle about 6-inches in diameter. Use your fingers to smooth any ragged edges. Continue with the remaining portions until the dough is used up. Heat the cast-iron skillet on “high” until it smokes. (Cast-iron is essential. Cooking at high heat on a dry surface could warp lighter-weight skillets). Hold pressed tortilla in one hand. Peel away the plastic.

Reduce heat to medium. Place tortilla in the skillet. Cook for 30 seconds. Turn and cook the other side for 1 minute. Turn again. Cook another 30 seconds until it puffs a bit and is pliable but not crisp. Remove. Repeat. Serve with butter or honey.

Suggested Filling

Fill the center with mashed avocado and two strips of thick bacon, well-cooked but not quite crisp. Or use fried medium rare ground round with a dash of teriyaki powder. Fold the tortilla, then fold and pinch the ends, making a wrap.

MR. MONTOYA

Avocado Seviche

(In this recipe, the lemon juice actually “cooks” the scallops).

1 pound scallops

2 tablespoons olive oil

3/4 cup lime or lemon juice

1/2 teaspoon salt

1/3 cup seedless raisins

3 avocados peeled and sliced lengthwise

1 minced medium-sized tomato

If desired, 1/4 teaspoon red pepper powder

1 medium minced onion

Slice the scallops. Combine with lime juice. Cover and refrigerate for 2 to 4 hours. Fold in the raisins, onion, tomato, oil, salt and red pepper. Spoon into the avocado halves.

Deviled Scallops

1 quart or 1 pound of scallops

1/2 cup butter

1 1/2 teaspoons prepared mustard

3/4 teaspoon salt

Dash cayenne

1 cup hot milk

Buttered crumbs

Cook scallops five minutes in a small amount of boiling water. Drain and dry. Place in baking dish. Beat butter until creamy. Add mustard, salt and cayenne. Add to scallops and pour on milk. Sprinkle with buttered crumbs. Bake in moderate oven (350 degrees) for 20 minutes.

Curried Shrimp

1/4 cup melted butter

1/4 cup flour

1/2 teaspoon salt

Dash of paprika

1/2 teaspoon curry, or sufficient to taste

1 1/2 cups milk

3 tablespoons catsup

1/4 cup cooking sherry

1 1/2 cups cleaned shrimp

2 cups cooked rice

Blend butter, flour and seasonings. Gradually stir in the milk. Cook until thick and smooth, stirring constantly. Add catsup, sherry and shrimp. Heat through. Serve over rice.

Fried Prawns

16 to 20 large uncooked prawns

1 egg

1 cup cornstarch

1/2 cup flour

1 tablespoon of salt

1 teaspoon sugar

1/2 teaspoon garlic salt

2 tablespoons baking powder

4 tablespoons salad oil

1 1/2 cups of water

Shell and de-vein the prawns. Beat the remaining ingredients together until smooth (the batter should be about the thickness of waffle batter). Coat each prawn with batter and deep fry (365 degrees) for 6 to 8 minutes or until browned. Serve with small bowls of hot mustard, catsup, or a mixture of mustard and honey.

GRANDPA GILES

Steak with Sweet Cherry Sauce

1 pound backstrap venison or other steak cut

Salt and season to taste

1 tablespoon lard or other cooking fat

1 tablespoon butter

2 tablespoons finely chopped shallots or sweet onions

1 cup sweet sherry

1 teaspoon brown mustard

2 tablespoons balsamic vinegar

1 cup fresh or frozen dark sweet cherries, pitted and halved

Heat a cast iron pan over medium-high heat. Season steak.

Add lard to pan. Swirl to coat. Add in steak. Cook for 5 to 6 minutes per side or until temperature reaches 120 degrees for medium-rare. Remove steak to a separate plate.

Turn down heat to medium. Add butter to pan. Swirl and coat. Add shallots. Cook for 1 to 2 minutes or shallots start to soften.

Add sherry. Bring to a simmer. Add mustard and balsamic vinegar. Stir. Add the cherries. Simmer for 10 minutes or until sauce is reduced by half. Stir frequently. Remove pan from heat.

Cut steak into 1/2 inch slices and serve with cherry sauce on top.

Glazed Onion Lamb Chops

2 shoulder lamb chops

4 slices thick-cut bacon

Small white onions

4 tablespoons of butter

1/4 cup honey

Cook onions in boiling salted water for about 30 minutes or until tender. Drain. Let stand a few minutes to dry.

Fasten bacon and chops with toothpicks. Brush a teaspoon of ready-made sauce (Worcestershire, traditional Korean barbeque or other sauce) on each chop. On an oven rack, set the chops over a drip pan. Bake at 350 degrees for about 30 minutes.

Melt four tablespoons butter in a pan. Add honey. Blend. Add onions and cook slowly until brown and glazed. Turn onions occasionally for an even glaze.

Barbecued Pork Chops

5 or 6 medium-sized pork chops

1/2 cup (1 stick) of butter

1/2 cup chopped onions

2 tablespoons brown sugar

1/2 teaspoon dry mustard

1/4 cup vinegar

1 6 ounce can of tomato sauce

1/2 cup of water

1 teaspoon salt

1/2 teaspoon garlic (optional)

[In a skillet] Brown the pork chops in butter. Remove chops from fat and place in casserole dish. To the fat add chopped onion and cook until brown, then add remainder of the ingredients. Simmer for 10 minutes. Pour over chops. Bake at 350 degrees for 1 hour.

UNCLE SILAS’ YAMS ON PARADE

Maple-glazed Ham & Yams

1 center slice ready-to-cook ham, 1 3/4 to 2 inches thick (about two pounds).

Whole cloves

1 pound (canned or fresh) yams

2 large red apples, quartered and cored

1/2 cup maple syrup

1 cup firmly packed brown sugar

1 tablespoon orange juice

1 tablespoon grated orange rind

Score edges of the ham slice and stud with whole cloves. Bake, uncovered, in moderate oven (350 degrees) for 1 hour. Arrange yams and apples around the ham. Combine remaining ingredients and bring to a full roiling boil. Pour hot syrup over the ham, yams and apples. Cover and bake at 350 degrees for 15 minutes. Transfer to serving platter.

Yams and Pineapple

6 medium yams

Sugar (optional)

1 small can sliced pineapple

Salt to taste

1/4 cup butter

1 dozen large marshmallows

Peel yams and boil until soft. Mash. Season with salt and butter. Add pineapple juice and a little sugar. Cream well, then add finely sliced pineapple. Put in a baking dish, cover with marshmallows. Bake at 350 degrees until steaming hot and browned on top.

DESERTS

Mrs. Maycott’s Block Party Nut Chewies

2 eggs

1/2 teaspoon baking powder

1 cup sugar

1 cup chopped dates

1/2 cup sifted flour

1 cup chopped walnuts

1/4 teaspoon salt

Beat eggs until light. Add sugar and blend. Sift dry ingredients together. Add to egg mixture. Stir in dates and walnuts. Spread mixture in a well-greased pan and bake at 300 degrees for about 20 minutes. When cool cut into small squares. Roll in sugar.

Rainy Day Cream Cheese Fudge

3 ounces regular (not “whipped”) cream cheese

1/4 teaspoon vanilla

3 ounces confectioners sugar

Dash of salt

4 squares melted unsweetened chocolate

1/2 cup chopped walnuts

Melt the chocolate. Mix the cheese until smooth. Blend with sugar. Stir in the melted chocolate and mix well. Add vanilla, salt and walnuts. Press into a buttered pan. Chill until firm. Cut into squares.

One recipe of this is definitely not enough to fill a pan. It is probably best to double or triple the recipe.

Mrs. Elías’ Never-Fail Egg Custard

1 cup milk

2/3 cups sugar

1/8 teaspoon salt

2 egg whites

3 tablespoons melted butter

2 egg yolks

1 tablespoon flour

1 teaspoon vanilla

Melt the butter. Beat the egg whites until stiff. Add sugar, vanilla, flour, salt and egg yolks to the melted butter. Fold in the egg whites. Pour into unbaked pie shell. Cook at 350 degrees for 30 minutes. Before serving, sprinkle a little cinnamon on top.

BEVERAGES

Mr. Lucien’s Cherry Tea Frappe

3 cups canned red cherry juice

1 quart chilled ginger ale

1/3 cup sugar

2 quarts crushed ice

3 cups hot tea, slightly cooled

Stir sugar into chilled cherry juice. Pour tea over the ice, stir in cherry juice. Chill. Just before serving, stir in ginger ale.

Madame Elysia’s Front Porch Tea Punch

Juice of 3 lemons

1 cup tea infusion

Juice of 2 oranges

1 pint ginger ale

1/2 cup sugar syrup

1 pint club soda

Mix fruit juice and sugar syrup. Add the hot tea. Cool. When ready to serve, add ginger ale and club soda. Garnish with lemon or orange slices.

Sugar syrup is basically 1 cup of sugar and 1 cup of water. Boil these ingredients for about 5 minutes or so and when it cools down it thickens a bit. Suggestion: use Sencha & Matcha green tea.

Mrs. Bechstein’s Russian Chocolate Coffee

4 tablespoons chocolate syrup

Vanilla ice cream

2 cups chilled strong black coffee

Whipped Cream

Coffee ice cubes

Pour strong black coffee into ice cube tray. Freeze. Put syrup into two glasses. Fill with coffee and ice cubes. Add ice cream and top with whipped cream.

Miss Sarah Blue’s Starry Night Iced Tea

1 cup strong hot green tea

1/4 cup strained lemon juice

1 tablespoon finely chopped spearmint

1/2 cup strained orange juice

1/2 cup sugar syrup

1 pint ginger ale

Mix ingredients. Chill in the refrigerator. When ready to serve add the ginger ale.

After School Cocoa

2 teaspoons cocoa

2 teaspoons honey

1/2 cup boiling water

1 1/2 cups scalded milk

Place cocoa, honey and boiling water in a saucepan and mix well. Cook for 1 or 2 minutes. Add milk to cocoa mixture, stirring constantly. Add whipped cream or marshmallows to the top of each cup.

The Fenner Sisters At Home

Coffee Punch

6 tablespoons (3 ounces) instant coffee (or) ground coffee, freshly brewed

Whipped cream

1/4 cup dry sherry

2 quarts cold milk

Nutmeg

1/2 cup sugar

Blend coffee, sugar and sherry. Add the milk. Beat by hand using a whisk until blended. Chill. Before serving, stir well. Top individual servings with whipped cream. Sprinkle with nutmeg.

Snow Day Coffee with Tequila

6 cups strong brewed coffee

1 teaspoon powdered unsweetened chocolate

1/2 ounce (per cup) Tequila

Pinch of salt

3/4 cups brown sugar

(If desired) whipped cream

1/4 teaspoon powdered cinnamon

Place sugar, cinnamon, chocolate and salt into a sauce pan. Add the hot coffee from the pot. Steep for ten minutes, allowing the spices to dissolve. Put 1/2 ounce of tequila into each cup. Add the coffee. If desired, top off with whipped cream sprinkled with nutmeg.

Summer Party Punch

1 cup sugar

1/2 cup lemon juice

1 pint sherry

1 pint club soda

Dissolve the sugar in lemon juice. Add the sherry. Pour into a bowl in which there is a large lump of ice. Add the club soda. Serve in glass punch cups.