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Treasured Family Recipes Can Connect Us To Our Past

When I started on my new journey to learn about internet marketing I was surprised at what I found. There are many websites dedicated to the topic – preserving family history, stories, memories and recipes. It’s great to see that there are so many people out there who still value the importance of capturing as much of their family heritage as possible.

The recipes we learned from our mothers and grandmothers are more than a list of ingredients and instructions on how to put them together. This family meal is a direct link to our past. They are also an important part of our memories when we associate them with certain occasions or holidays.

I remember asking my grandmother to write down some of her best recipes. This was years ago around 1987. To this day when I read one of his recipes written in his own handwriting it makes me smile. I heard her sweet voice saying the words she wrote. As in her recipe for Lemon Sponge Pie: “This is a very old recipe and has the most delicious flavor.” What a treasure!

My grandmother, Elizabeth, was German-Hungarian. There are many recipes that he makes with dumplings and noodles that come from his mother, Anna, who brought them from the “old country.” Sometimes when I make this recipe I think of my grandparents making the same recipe. The only difference is that it is cooked on the stove/wood. I was told that the taste of the food prepared by this method has a special flavor.

When I eat this old stuff it takes me back to “dinner at grandma’s.” It is the health of the good food that he prepares for us! The recipe that I have included is a meal that my grandmother would make. Yes! How lucky we are to have these family recipes that connect us to our past and bring back such great memories! Below are a few family favorite recipes including the Lemon Sponge Pie recipe. Enjoy!

Hungarian Goulash

Put 1 tablespoon of oil in the pan. Finely slice 1 large onion and fry in oil until golden brown. Add 3 teaspoons paprika. Stir it around and add the meat. You can use about a pound of chicken, beef or veal. We always love the breast and shank of beef. Add a piece of green pepper, a stalk of celery, tomatoes (fresh or canned), 1 leaf and 2 cloves. Salt and pepper to taste. Steam the meat until it absorbs the juices. Then pour 1 tablespoon of flour on the meat. Add 1 or 2 cups of water and simmer until tender. This usually takes about 2 hours. Add 1 or 2 diced potatoes for the last 1/2 hour. I like to make this with rice, noodles or bread dumplings. This is a simple but delicious meal!

Different food

Toast 2 slices of bread and cut into small cubes. Use 1 cup of flour, 1 egg, a pinch of salt and enough water to make a dough. Mix in a small bowl. When smooth, stir in the bread cubes and mix well. Prepare a pot of boiling water to which you have added a teaspoon of salt. Use a tablespoon to cut spoonfuls of dough and drop into boiling water. Cook until the dumplings float and are done. Remove them from the water with a spoon and drain. Pour a little melted butter over them (about 1/4 cup). Delicious served with goulash, beef stew or pot roast. Work 4. This recipe can be doubled.

Lemon Sponge Cake

2 eggs, separated

1 lemon

1 cup sugar

2 tablespoons of flour

1 tablespoon of butter

1/4 teaspoon salt

1 cup

Mix sugar, flour and egg yolks in a bowl. Mix in lemon juice squeezed form 1 lemon. Add soft butter and grated rind of lemon. Add milk. Mix well. Beat egg whites. Gently fold in the beaten egg white. Pour into an unbaked cookie sheet (recipe below). Bake at 350 degrees for 45 minutes to 1 hour. This is a very old recipe and has the best flavor.

Pie Crust: Take 1/4 cup of butter, 2 tablespoons of boiling water and a pinch of salt and beat with a metal whisk until it is a consistency of heavy cream. Add 1 cup of flour. Mix with a fork until crumbly. If too soft add more flour. Make a ball and roll out to make a round crust to fit inside the pie. Cut the edges to make them even and flute by pressing with your fingers. Bake at 350 degrees for about 10 minutes or until golden brown.

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