family recipes

23 04, 2021

Recipes

By |2021-04-21T09:09:07-05:00April 23rd, 2021|Friday on the Miller Farm, Miller Farm Friday|1 Comment

A Blog by Chicken Wrangler Sara


I collect recipes to help with my stress-relief baking.  I tear them out of magazines, cut them out of newspapers and picked them up at grocery stores, back when they handed out recipe cards.  I even have some that I picked up at the State Fair of Texas including my famous sweet potato biscuit recipe and the kids’ favorite skillet burritos.

I’ve tried to type them all into a data base so I have digital copies, but my memories of these recipes are attached to where I got them. If they are all in the same format in a digital file, I will never recognize them.  I look for the recipe I need based on where I originally found the recipe.

Not a particularly effective way for anyone else to find my recipes, but I know where they all are.

For example, I wanted to make forgotten cookies recently.  This recipe came from my mother.  Shortly after Beekeeper Brian and I got married, she gave me a notebook with note cards of all our family recipes.  It has the forgotten cookie recipe in it along with my Aunt Nita’s mashed potato roll recipe, my Grandmother Hixson’s chocolate and butterscotch pie recipes, and my Mother’s Blueberry Delight.  (Notice the lack of vegetable recipes mentioned. =)  The notebook is falling apart and so I must gently take it off the shelf and gently put it back.

 I suppose I could replace it – but I won’t.  Eventually there may be no need for paper recipes at all but that won’t be until after I’m gone.  I will always use my various scraps of magazines and newspapers, and especially my notebook with my mother’s hand written recipe cards.

 

13 07, 2018

Paper or Digital?

By |2018-07-13T08:43:21-05:00July 13th, 2018|Friday on the Miller Farm, Miller Farm Friday|0 Comments

A Blog by Chicken Wrangler Sara

One of my goals this summer was to learn to play the organ. My finger injury forced me to put that on hold.

Instead I tackled all the piles of things that appeared during the school year.  This included magazines most of which I had saved because they had recipes I wanted to try.

Along with children’s books and chickens I also collect recipes.  I tear them out of magazines, cut them out of the paper and print them from Facebook.  This has led to piles of papers to go with my piles of magazines and music.

I considered taking pictures of the recipes and storing them digitally on my phone.  There are two problems with this plan:

  1. My phone goes to sleep before I am finished with the recipe. I had this problem with a BBQ ribs recipe I was using on July 4th.  Trying to touch the screen often enough to keep it awake while cooking was more than I could handle.
  2. The phone does not fit on my recipe holder.

So I’ll keep my paper recipes and my transition into the 21st century will have to take a detour.

7 07, 2014

DEVIL eggs or ANGEL eggs?

By |2014-07-07T06:00:19-05:00July 7th, 2014|Make Me Think Monday|1 Comment

We had deviled eggs for our cookout on July 4th.  I guessing a lot of holiday cookouts included the dish.

My recipe comes from my mother. She never wrote it out, but I watched her enough to know you mix the egg yolks, mustard, mayonnaise, and sweet relish until the stuffing will fill the hollowed out egg whites.

Sometimes I spice the mixture with dill relish instead of the sweet. Mother would be appalled so don’t tell.

eggsI served our deviled eggs on the plate that belonged to my husband’s sister. It’s a way to include those who have gone before in our celebrations.

We always have my aunt’s baked beans, my mother-in-law’s chocolate cake (the one with the secret coffee ingredient that we never told my father-in-law about–he didn’t like coffee, you see.) and, of course, daddy’s homemade ice cream for family cookouts.

The tradition makes us feel like they’re all with us in spirit.

But I digress. Back to the deviled eggs…

As we sat around waiting on fireworks, we talked about how deviled eggs came to be called deviled.

Surrounded by techno-device-loaded friends and family, the race for the answer commenced. Fingers moved on iPhones, iPads, and Androids.

Soon Google came to the rescue, revealing interesting things about deviled eggs.

Did you know?

  • Deviled eggs have been around since the first century and ancient Rome.
  • The recipe was first compiled sometime between the fourth and fifth century A.D.
  • By the 15th century, stuffed eggs had made their way across much of Europe.
  • By 1800, deviling became a verb to describe the process of making food spicy.

You can read more fascinating details about the origin of deviled eggs here

Googling also turned up the answer to our quest:

The popular egg hors d’oeuvres are also called “mimosa eggs,” “stuffed eggs,” “dressed eggs” or “salad eggs”—especially when served at church functions.

Why, you wonder…in order to avoid an association with Satan, of course.

We also learned that, though most standard recipes include mayonnaise, the condiment didn’t appear in published deviled egg recipes until the 1940s.

That fact led to a discussion of recipes, which included pickles, dill, bacon, crabmeat, sriracha, kimchi, wasabi, and caviar among other ingredients. Some of which I am so glad were not in my family recipes!

So how do you make your deviled eggs?

More importantly, do you call them angel eggs?

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