recipes
Rosie Winkinhofer helps Grandma Sherry make cookies. Christmas 2020. Photo 7127.
Thank heavens for those who share their recipes with their loved ones and teach them how to make them. Historical Society member Sandi Knippelmeyer remembers seeing a tombstone in Missouri for which the epitaph was the lady's potato salad recipe, "the whole thing. It said something like, I didn't take the recipe to my grave." Here are some of the recipes shared with loved ones and now shared with us.
dorothy penkava's noodles
Dorothy with son Rick & daughter-in-law Emma, eating at the Round Up Bar & Grill in Table Rock, 2018
Noodles? Better ask Dorothy Penkava!
When Dorothy & husband Elmer lived in the country many years ago, Dorothy kept chickens. Lots of chickens. She sold eggs. She had a big sign by Elmer's shop and had a good little business. When she had extra eggs, she turned them into noodles and sold them, too. When I ran into her at the Round Up Bar & Grill, I asked about her famous noodles. She whipped them up like nobody's business. The recipe? It was on an index card in the front of one of her cook books, and she sent Emma to get it. Hurray! And here is the recipe:
When Dorothy & husband Elmer lived in the country many years ago, Dorothy kept chickens. Lots of chickens. She sold eggs. She had a big sign by Elmer's shop and had a good little business. When she had extra eggs, she turned them into noodles and sold them, too. When I ran into her at the Round Up Bar & Grill, I asked about her famous noodles. She whipped them up like nobody's business. The recipe? It was on an index card in the front of one of her cook books, and she sent Emma to get it. Hurray! And here is the recipe:
aunt sue's black walnut caramels
Sue Norris Phillips
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sue norris phillipsSue was one of the children of C. H. and Fannie Norris. Her maternal grandparents were C. W. and Clarissa Giddings, C. W. being considered the founder of Table Rock.
Sue was born in March 1864, just months before the horse thieves were caught and hung at Christmastime of 1864, just a year shy of the end of the Civil War in April 1865. Sue saw the changes in Table Rock from the early pioneer days on. She had moved to Table Rock when she was a very small child. There were not many people in the Table Rock area then, but that would change when Sue was 7 and the railroad came to town. Sue married Edward Phillips in 1885 and had four children. She died in 1957 at age 92, having lived here virtually her whole life, and is buried in the Table Rock Cemetery. |
Sue had a recipe for caramels that were famous within her family. Her great niece Betty Ann Siemsen Wilkins has shared it. Betty Ann's grandfather Edgar was one of Sue's nephews. Betty Ann's mother is Edgard's daughter Helen. Betty Ann says:
Here’s the recipe with my notes. Aunt Sue seemed to always have these available – but maybe she made them when she knew we were coming.
Wrapping up a hundred caramels is tedious work, especially since she cut wax paper squares for each. I use mini cupcake papers (candy sized) – so much easier! I just stack them. They pull apart easily and stay fresh a long time. Or, I wrap an uncut row/strip in wax paper to cut with scissors when I need them.
The recipe:
Aunt Sue Phillips' Caramels
2 c white sugar
1 ¾ c. white syrup [Karo, this is tons more than regular recipes – but can’t argue with success]
½ c butter [unsalted]
1 pint cream (not too thick) divided
[not sure what thickness she meant as Aunt Sue had the top off of raw milk – so, heavy cream, not super
pasteurized],
[½ t. Kosher or sea salt, per BA, not in original recipe]
1 t vanilla
Nuts [Aunt Sue used black walnuts, I use pecans, toasted, broken up, ½ c or so, or none at all – depending on the audience]
-- Mix 1st 4 ingredients, EXCEPT ½ of the cream. Stir constantly until sugar dissolves.
-- Add 1 c. of the cream after mixture starts to boil. Add slowly so as not to stop the boiling.
[good idea to heat this cream in a small sauce pan to simmer before adding. You can remove mixture pan from heat to add the heated cream tho Aunt Sue did not want it to stop the boiling. Mixture will bubble up!]
Cook slowly! until it forms a solid ball. [248°]
Betty Ann's additional notes:
Use an extra large, heavy pan with high sides.
Grease bottom and sides of 9x13or 9x9 inch pan to pour the caramels into.
Line the bottom with parchment paper. Grease the top of the parchment paper.
grandma marian goodenkauf's chili
Marian married Arley Goodenkauf and they had three children, Owen, Marty, and Laurie. She worked as a postal clerk. She had graduated in 1945. For the class's 55th reunion, she prepared a booklet that had one page for each class member, with basic information (address, phone, husband and children's names, occupation) but also included interesting tidbits. One of Marian's own tidbits was a remembrance about a recipe at school prior to the blessing of the two Ann Hanna cooks. She remembered, as did all of her classmates, "soybean soup." She said that it was "so bad the kids left school en masse for the hamburger joints down town! It must have been pure soy meal, water, salt, and pepper. No doubt the government dieticians were paid big bucks to come up with this recipe!"
Jill shared this recipe from Marian, a soup that has no soybeans in it. Jill is a grandchild of Arley & Marian Day Goodenkauf. This is a recipe that Jill's mother learned from her mother, Marian. Here's how Jill gives it:
Jill shared this recipe from Marian, a soup that has no soybeans in it. Jill is a grandchild of Arley & Marian Day Goodenkauf. This is a recipe that Jill's mother learned from her mother, Marian. Here's how Jill gives it:
Marian as a baby, in the arms of her mother Laura Day. They are the fourth mother & child from the left. This is a 1928 picture of the Ladies' Aide Society of the Christian Church; they are on the steps of the church.
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Grandma Marian Goodenkauf's Chili |
grace wilcox's runza recipe
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Norma Lu (Toby) went looking for the kolache recipe of her husband's Gramma Grace Wilcox (1898-1980). No luck yet, although she's sure she has it. She said:
I have so many of her recipes & still have not found the kolache recipe .... that worries me because I would never throw it out. I will find it and send it to you when I do. I also have her peanut brittle recipe ... among all the other things it calls for butter “the size of a walnut." She was the best cook & housekeeper I’ve ever known! She was the oldest in a farm family of 7 children and she knew work! Ron & I think she met Pop in school! She graduated TRHS class of 1917. Pop went to 8th grade & then quit to work on the farm (of course like so many boys then). |
the legion auxiliary's soup supper recipes
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These are taped inside a cupboard door at the old Legion Hall:
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Some of the very bowls used many years for Legion soup suppers
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chicken noodle soup |
chili |
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vegetable beef soup |
cheese spread for sandwichesI suspect the cheese specified was Velveeta....
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1973
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bessie rexroth's sloppy joes
Bessie Snabl Rexroth, Class of 1926
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Bessie Snabl Rexroth was born in 1909. In 1934, she married Albert Rexroth. She had no children except for the hundreds of chidren who called her teacher over the many years that she taught, first in country school and then in town. Bob Blecha shared a vignette of Bessie as a country school teacher, with a little girl who had come to be in the first grade. The little girl's family spoke Czech at home and she was desperate to be taught in Czech. She knew that Bessie spoke Czech and stood at Bessie's knee, trying to wheedle her to say something to her in Czech. Bessie kindly said, "No, we speak English when we are in school." And that was that.
Bessie died in 1993. In the Maple Grove Country School museum is one of Bessie's scrapbook's in which she kept treasured pictures of her and some of her students over her years of teaching. We owe Cat Bernadt Tucker for preserving and sharing this recipe. |
Bessie in 1967 with 7th & 8th grade students dressed as pioneers to celebrate the Nebraska Centenniel. Photo shared by Sharla Sitzman Cerra.
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The Pawnee Republican newspaper features a cook of the month. In 2017, the cooks included Ronnie Gilbert and Sharla Sitzman Cerra. Some of their recipes were shared in the articles.
Ronnie one of the sons of George and Irma Vondrasek Gilbert, who at one time ran the Reno Inn. Ronnie graduated in 1957.
Ronnie one of the sons of George and Irma Vondrasek Gilbert, who at one time ran the Reno Inn. Ronnie graduated in 1957.
ethelann's rum balls
Shared by Ethelann's daughter Bobbie Kunze in 2020.
A family photo - Ethelann is the gray-haired lady in red. Photo 9127, shared by Ethelann's granddaughtrer Amy Hunzeker.
DOROTHY LYNCH SALAD DRESSING
I have many memories of my grandma’s house etched in mind. Most of them start and end in the kitchen, and they don’t all include cookies and baked goods. For example, because my grandma lived in Nebraska, I remember how she always had Dorothy Lynch in the refrigerator.
If you’re not from Nebraska — or are not lucky enough to have relatives who live there — you’re probably quite confused right now. Who is this Dorothy character and why does she hang out in the refrigerator?
Homestyle History. She is a real-life woman, but the Dorothy Lynch that called my grandmother’s refrigerator home is the Home Style Dressing. It doesn’t quite have the mass appeal of Mrs. Butterworth but, in Nebraska, it stands above all other condiments as an iconic local flavor.
It all started in the 1940s with a husband and wife team. Dorothy Lynch and her husband ran a restaurant in St. Paul, Nebraska. It was there that diners first tasted her original recipe for the vivid orange dressing. Dorothy Lynch Home Style Dressing was a hit. In fact, restaurant guests came by with their own bottles to fill up.
Production Time: It didn’t take long before Lynch realized she needed to bottle up the sweet, spicy and creamy delicacy herself. What makes it extra special is that it maintains a homemade flavor even today. That’s probably because it’s still made in the small town of Duncan, Nebraska. The state-of-the-art plant produces it practically to order. According to the brand's website, “each bottle is code dated with a nine-month shelf life.” That makes it one of the freshest bottled dressings available.
Good Ingredients. The unique blend of spices is a carefully guarded secret. But the company is happy to share information about other ingredients. Unlike most French-style dressings, it’s tomato-based instead of oil-based. It contains no MSG, cholesterol, gluten or trans fats. All ingredients contain minimal additives and preservatives. Plus, the total fat and sodium levels are healthier than popular light ranch dressings.
You can buy the Dorothy Lynch Home Style dressing in 8-oz., 16-oz., 32-oz. and gallon-sized bottles. Originally, the bottles were glass. However, the company switched to BPA-free plastic, hourglass-shaped bottles in 2010. The new design has a wider mouth for easy pouring.
Fans already know the dressing’s versatility. It pairs well with many different recipes and goes way beyond salad. It has “endless flavorbilities.”
a recipe for dorothy lynch dressing
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ronnie gilbert, cook of the month in 2017, Pawnee Republican
George Gilbert carves a Thanksgiving turkey at the home of Ed and Emma Tomek in the mid-1950s, shared by Edward Tomek.
SHARLA SITZMAN, COOK OF THE MONTH IN 2017, PAWNEE REPUBLICAN
August 3, 2017 Pawnee Republican
Bob & Becky Sitzman's family in about 2003.