I hardly knew many of my grandparents.
My parents were the babies of their families. By the time my brother and I were old enough to know our grandparents, they were in declining health or deceased. The one exception was my Grandma Dorothy who lived until she was 94, though she spent her last years in confusion. And sadly, my own mom passed away from cancer two years before her mother Dorothy.
I may not have the opportunity to spend time with my grandparents or mom anymore, but I have a few of their worn and weathered church cookbooks. I feel so connected to them because they contain recipes my mom and grandparents submitted.
Church cookbooks are the best because you know someone didn’t submit a recipe unless it was a family favorite, ole reliable, or worth showing off. I know, because I remember my mom carefully choosing which of her favorite recipes she wanted to submit to her church cookbook.
This week my friend Beth wrote about the beauty of old cookbooks in her post Older is Sometimes Better and I’ll have to agree.
I’ve already prepared a couple of them. You can read about how I baked my Grandma Bosson’s Grandmother’s Ginger Cookies and prepared a cheesy green bean casserole recipe my mom had submitted to a gradeschool cookbook when she was in 1st. grade.
I want honor these recipes by preparing them as closely as possible, even if they don’t sound particuliarily appealing or contain ingredients like canned soups or jello. I’m especially excited about my Grandma Jane’s recipe called Ship Wreck because my mom often mentioned hating it. My brother and I never encountered Shipwreck, but my mom spoke of this casserole with so much loathing that it became legendary in my mind. Imagine my giddiness when I found my grandmother’s exact recipe.
Of all of my grandparents, I knew my Grandma Dorothy the best, but wonder who my grandmother Jane was. I’m hoping I’ll learn more about her. I’m sure we would have gotten along swimmingly because I can tell she loved to cook. We never tried any of these recipes growing up, so this will truly be an adventure.
From Jane Hill’s Kitchen:
- Frozen Fruit Appetizer
- Old Southern Fruit Cake
- Crab Meat Casserole
- Ship Wreck
- Ham & Sour Cream Casserole
- Chicken Marengo
- Apricot Salad
- Salad with Cashew Nuts
- Old Fashioned Cauliflower Salad
From Dorothy Bosson’s Kitchen:
- Hot Crabmeat Sandwiches