I loved to visit Grandma's house. The first thing I would do was head
for the "Brown Closet in the Hall". She stored her miniature chocolate
chips there. It seems like the next step was to trek "down to the
Foodliner" with Uncle Perry. The only purchase I remember was Lemon
Custard Ice Cream, in the purple container. Still my favorite, except
no one makes it anymore. When Aunt Claudia took me to Snelgrove's, I
always ordered Lemon Custard Ice Cream with Hot Fudge. Yu-um.
I don't remember that Grandma ever cooked for us. If Uncle Larry was
home, he made those delicious cinnamon rolls, or just plain rolls.
For dinner we would have corn on the cob, there was a "corn boiler" on
the back of the stove, where the pan went down into the stove to boil
the corn, tuna fish (plain), pork and beans, sliced tomatoes, and
cottage cheese. I can still see it on the plate. I can still see the
red linoleum kitchen floor and still hear the florescent light buzzing
and the theme song for Perry Mason.
Before the term "junk food" was coined, Grandma Cloward was a junk food
junkie. There was candy hidden in every room of that house. I loved to
visit Grandma Cloward's house.
SPAGHETTI PIE: A STUM FAMILY STALWART I.E. THE ONLY DISH REBECCA
CAN'T RUIN
1lb uncooked spaghetti
About 1/2 lb raw hamburger
1 12 oz? container of cottage cheese
1 can 15 oz? Hunts Traditional Spaghetti Sauce
1/2 stick butter
1 cup grated Parmesan cheese
1 or 2 eggs
1 teaspoon dried parsley (optional)
1 1/2 cups Mozzarella cheese
Boil the water (in Sanpete that takes 1/2 hour)
cook spaghetti 9 minutes in boiling, salted water
fry up ze hambooger til nice and brown
drain pasta
drain hambooger
put spaghetti back in pot, add butter, stir it around, add eggs, stir
it around, add Parmesan cheese, stir IT around
Dump it into a 9x13 glass cassarole dish
on top of the spaghetti- dump and spread the cottage cheese- dump the
drained hamburger on top of the cottage cheese-pour the Spaghetti Sauce
on top of the meat (can mix meat and sauce together beforehand if you'd
really like to) Add tons of Mozzarella cheese
pop it into a preheated oven (350 degrees) bake til it bubbles a lot
and the cheese is melted
approximately 25 to 40 minutes (Sanpete ovens are slower)
Eat it up!
First had this at a Tupperware party Lo! these man
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REBECCA CAN'T RUIN
1lb uncooked spaghetti
About 1/2 lb raw hamburger
1 12 oz? container of cottage cheese
1 can 15 oz? Hunts Traditional Spaghetti Sauce
1/2 stick butter
1 cup grated Parmesan cheese
1 or 2 eggs
1 teaspoon dried parsley (optional)
1 1/2 cups Mozzarella cheese
Boil the water (in Sanpete that takes 1/2 hour)
cook spaghetti 9 minutes in boiling, salted water
fry up ze hambooger til nice and brown
drain pasta
drain hambooger
put spaghetti back in pot, add butter, stir it around, add eggs, stir
it around, add Parmesan cheese, stir IT around
Dump it into a 9x13 glass cassarole dish
on top of the spaghetti- dump and spread the cottage cheese- dump the
drained hamburger on top of the cottage cheese-pour the Spaghetti
Sauce on top of the meat (can mix meat and sauce together beforehand
if you'd really like to) Add tons of Mozzarella cheese
pop it into a preheated oven (350 degrees) bake til it bubbles a lot
and the cheese is melted
approximately 25 to 40 minutes (Sanpete ovens are slower)
Eat it up!
First had this at a Tupperware party Lo! these many years ago, and
have made it many, many times since. We love it.
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COMFORT FOOD: Spam and Pea Cassarole
My kids refused to eat it, but I love it.
Spam, cut into cubes
White Sauce
White rice, about 2 cups cooked
Green peas (frozen are best)
Ton of grated Cheddar cheese
Mix it together, bake at 350 for about 1/2 hour and Voila` instant
comfort food
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Speaking of "instant" reminds me of another "comfort" food. Instant
Potatoes. Richard hates 'em but I still adore nothing more than a big,
goopy mess of instant potatoes, tho I have advanced the formula with
the addition of grated cheese and garlic.
I remember Sundays at the Knell house, whomever was lucky enuf to get
picked to make the potatoes (the only chore anyone ever wanted to do),
would hang over that gray aluminum
spit -up pan and wait for the water to boil. I can still feel the steam
on my face. When the water boiled, or was deemed hot enough, we added
the Imperial Margarine and watched it swirl into the water, next, tons
of salt, then the lacy potato flakes, melting to mush. Remember that
peculiar odor as they dissolved?
The best part was, of course, that whomever made the potatoes got first
dibs at dinner. And since we were so trustful of each other, we would
wrap our arms around that moss green pot of potatoes and hang on tight
during the prayer because, garanteed, someone would try to tug them
away as soon as the blessing was said.
Those potatoes went nicely with my other favorite foods, pot roast and
Mom's gravy. HEAVEN.
The only preserved fruit I like are Mom's frozen sugared peaches.
Oh, and Aunt Jennie Campbell's Plum Juice with 7-up added. We had it at
Thanksgiving and on Christmas Eve dinner.
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