S: Sweet & Sour By Allison Dillard
FC: Sweet & Sour | Allison Dillard
1: "What an awful thing life is. It's like soup with lots of hairs floating on the surface. You have to eat it nevertheless." Gustave Flaubert “Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.” Charles Pierre Monsele Bad men live that they may eat and drink, whereas good men eat and drink that they may live. Socrates “In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom.” Barbara Costikyan | Live, Laugh, Love and Eat!
2: The biggest Family memory that has a traditional spin is Christmas. For my dad's side, walnut bread was habitually made, and for my mom's side, tamales. Every Christmas, morning, my parents would wake my brother and I at around 5 in the morning, so we could open our gifts. It was a magical event. Why waking up that early was necessary, I'll never know. Dad would start Christmas "dinner" while we preoccupied ourselves our new things. Dad would make his famous cheesecake and the traditional walnut bread; the bread that his grandmother used to make, and after her, his mother. Mom would tell of her own mother making tamales, and the tedious work it was. How she actually dreaded it every year, but that it was expected; everyone pitched in and helped her. Of course, our last Christmas like that was when I was about five or six. Christmas' since then have just changed. Tradition has sort of worn off. I guess I'm not the kid I used to be.
3: Tamales- Tamale Filling: Tamale Dough: 1 1/4 pounds pork loin 2 cups of masa harina 1 large onion, halved 1(10.5) can of beef broth 1 clove garlic 1 teaspoon baking powder 4 dried California chile pods 1/2 teaspoon of salt 2 cups water 2/3 cup lard 1 1/2 teaspoons salt 8 ounces of dried corn husks(1 package) 1 cup of sour cream Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked through, about 2 hours. Use rubber gloves to remove stems and seeds from the chile pods. Place chiles in a saucepan with 2 cups of water. Simmer, uncovered, for 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt, and set aside. Shred the cooked meat and mix in one cup of the chile sauce. Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness. Place one tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour. Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamy sauce, mix sour cream into the chile sauce. 3 cups flour 1 cup sugar 1 whole egg 1/4 cup shortening -- melted 1 1/2 cup walnuts -- chopped 4 teaspoons baking powder 2 teaspoons salt 1 1/2 cup milk 1 teaspoon vanilla Preheat oven to 350F degrees. Mix together flour, sugar, baking powder and salt. Add eggs, shortening, milk and vanilla. Stir until just moistened, then add walnuts. Pour into greased 9x5 loaf pan. Bake for 1 hour and 20 minutes. | My mom's mother and father
4: Homemade Cheesecake For the Crust: 1 1/2 cup of crushed graham crackers 1/4 cup of sugar 1 cup of sugar 5 tablespoons of melted butter For the Filling: 4 eggs 3 sticks of cream cheese 1 teaspoon of vanilla extract For the topping: 16 ounces of sour cream 1 tablespoon of vanilla extract 1 tbs of sugar
5: "All happiness depends on a leisurely breakfast." ~John Gunther
6: Life after six changed. Christmas', birthdays, any occasion really lost it's specialty. But that doesn't imply that things were forgotten. This memory starts with dessert, because it contradicts what my brother and I were taught; dessert is worth waiting for. Mom always used to tell us a story of a man who habitually ate dessert first. Due to this unhealthy habit, the man died at young age, so we were told to eat meals first. But dad's cheesecake didn't always come with meals. His cheesecakes were spur of the moment delights; A forgiving dessert that manged to get him out of trouble. His cheesecakes were always ice breakers. | It's always better to start with the crust first since it has to be refrigerated for an hour before baking. Mix the graham crackers and sugar together first, then add the butter and mix with a fork until it's moistened. Mixing with the fork allows the crust to a little crumbly. Pres the mixture, evenly onto the bottom and sides of a 9-inch pan. And as mentioned before, keep refrigerated.
7: I remember when I was six; there was a swimming birthday party I was headed to. My dad dropped me off, telling me he'd be back to get me. Of course back then, I wasn't worried about being without a parent. Being alone never scared me back then. It was only until he came back late that I knew something was wrong. He slurred his words and asked me to hand him the towel in the back of the car. I did so and I remember looking out into the parking lot as he purged all he drank. The smell was outrageous, and I got out of the car while he passed out across the seats. I stood on the side of the road in nothing but a bathing suit and towel, holding my hand up to stop someone for help. A young couple finally stopped, saw my dad and took immediate action. I remember the fire fighter who imitated Kermit the Frog; he gave me a matching stuffed animal put me in the car of the family friends who came to get me. Many more "episodes" happened after that. One that included almost wrecking on a dirt road, another almost resulted in me driving at age 11. The tiebreaker finally happened, causing my mother and brother and I to move. But change was good. It led to what I have now.
8: Next, mix 4 eggs, 3 sticks of cream cheese, 1 tsp. of vanilla and 1 cup of sugar together with a brisk or electric mixer. Pour the substance into the prepared pie crust and bake at 400* for 40-45 minutes. In a separate bowl, mix together 16 oz. to of sour cream and tablespoon of vanilla and tablespoon of sugar. Remove the cheesecake and let it sit for five minutes to stabilize the filling, then pour and evenly spread the topping mixture over the cheesecake and let it bake for five more minutes. After baking, cool it in the fridge to lightly harden. | Dad would make cheesecake to sooth things over. I remember him telling me that it was a recipe his grandmother had used, and that he had learned in memory of her. LThat must have been another "episode" because is was only until recently I discovered he had borrowed the recipe from an old friend. Either way, his cheesecake did the job, at least for me. In the kitchen, my dad is a different person. Actually, my dad is different with many things. As a Jack-of-all-trades, it was and still is difficult to out-do him; So it was usually best to stay out of dad's way, especially in the kitchen. The only thing I involved myself in was adding the eggs and working the mixer. Watching dad cook was always interesting to me. Mom barely ever cooked, her specialties lie elsewhere. But dad was a pro at cooking, always taking the time to add details, never afraid to try something new. His "Feminine Qualities" had always astounded me-and NO, he's not gay. He's extremely talented, and I can only wish to know the things he knows, or have the courage to take on new things like he does.
9: Forgetting the reason he ever made cheesecake was always an occupying thought. Dad used to drink, excessively; that was all there was to it. Dad had problems with his past that I never knew growing up. and there are still many things that I am unaware of. His drinking episodes were spawned by his memories, much of which no one understood. His baggage consisted of childhood nightmares, military wounds, and stress. RWhen dad had his good days, however, he always made pigs in a blanket. When I was little, Hot dogs was all that satisfied y hunger. I was extremely picky. Dad always made this very simply snack look sophisticated, he was always great at making things appear better than they looked. Pigs in a Blanket 1 pkg of hot dogs/smoked sausages 1 can of crescent rolls Preheat the oven to 400*. Separate dough into triangles and roll in the meat, starting from the wider side to ensure a clean looking roll; make sure the tip of the crescent is folded under the entire roll so that it doesn't unfold during the baking. Place the rolls on a baking sheet; greasing the sheet is not necessary. Bake for ten to fifteen minute, then enjoy the simple appetizer.
10: Luckily enough for Dad, He found someone like my mom, a patient and independent woman.
11: Mom's strength and determination was tested with my dad, and even today, trials continue. | Loaded Baked Potatoes 4 Large Potatoes 1/2 cup of low fat milk 1/3 cup of 1/3-less-fat cream cheese 1/2 cup of crumbled feta cheese 2 tbs of fresh oregano 1/4 sliced green onions 2 cooked bacon strips, crumbled
12: Until this year, my family has never made food a big deal. We just eat what we eat. But when mom's health couldn't reach a reversing point, time became "of the essence". No more McDonald's (she was the only one who went there), and no more of those you-can't-just-eat-one chips. We never realized there was so much salt in food. Usually this recipe calls for salt and pepper but we removed it for her sake. And how is this in any fair? Mom is a giving and loving person who has always given me the best advice and has loved me through thick and thin. Her strength is what motivates me. She filled her life with experiences, good and bad. She traveled and met dozens of people and she managed to make some sort of change in most people's lives. So we don't let her troubles get us down; we still have time. | Loaded Baked Potatoes | Take four large potatoes and pierce them with a fork; bake them at 400* for a d hour or until they're tender. Cut each potato length-wise, scoop out the pulp and put into a separate bowl, leaving a potato shell.
13: In the separate bowl, mash the potato pulp while adding the milk and cream cheese. then mix with a whisk to fully spread the ingredients. Add feta cheese, and oregano; stir well. Spoon potato mixture into shells. Place on a baking sheet; bake at 400 for 15 minutes or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons green onions; top with bacon. | The positive piece about mom's problem is that we get to discover new recipes that are much healthier. It's actually something with food that has brought us together. I eat as healthy as possible and when it came to going out to eat, she always picked fast food places. She got used to them since she was always on the road for work. They were fast and simple. But other than food,mom and I have always been close. I'm basically just like her, except I think she may be a little more stubborn. However, she's my hero. She's taught me how to be happy and how to live life to the fullest.
15: I'm a very blessed person. I happen to have another "family"; the family I grew up with who was there for me through everything. They are a talented family, and all of then cook the most amazing things, from BBQ pizza, loaded with everything you can possibly imagine | One whole chicken cut up. 3-4 medium potatoes cut up 3-4 medium carrots cut up 3 stalks of celery cut up 1 onion cut up 1 large can of chicken broth salt and pepper to taste 1 pack of grandmas noodles. Add at the very end
16: Growing up, I spent a great deal at the Taylors. I adopted all that they had, even their parents. Kari's mother's name is Vi, and she is an amazing, talented, cook-from-scratch-lady. This therapeutic recipe is from her, Kari also makes it and it's the perfect remedy for a bad day. The Taylors let me come and stuff myself at their place. This soup has the power of taking away worries. | Cook chicken in water till done.( make sure the chicken is covered in water. When chicken is done remove from pot and take chicken off the bone and put back into to stock water. If you want you can leave chicken on a plate and let it cool off before you debone it. While waiting for it to cool go ahead and add your cut up vegetables and the large can of chicken broth. Make sure its plenty juicy. I've had to add another small can of broth depending on how many vegetables you put in. Once all ingredients are in let cook for about an hour on low to medium heat. Last step is to add your noodles. Just follow the directions on the package. They take a little while to cook and to thicken. They double in size when done. The noodles I make from scratch are called egg drop noodles
17: Vi, Kari, Heather and Miranda heirs to the miraculous cooking talent | Kari and her humorous husband, Rick
18: Stuffed Bell Peppers | 3 Large bell peppers, any color works 3 cups of prepared Minute brown rice 1 cup of salsa, Spicy or mild, it's optional 1 1/2 cup of frozen corn shredded cheese 1 tbs of mince onion and garlic Although I have more recipes that connect with memories, I want to have my own traditional meal that i can share with my friends and family. Over the year, I've been stuck going to church by myself.
19: They Taylors made kept life fun and exciting for me. They took me in when things were going wrong, and between them and my family, I know what I want from my life. I want to live to the fullest and befriend all I meet, make a difference in some one's life, and hep people, no matter what. Even when mom goes, and I move out and live my life, I won't let myself be bitter or full of self pity. I'll travel and give my time to those who need it. So this recipe is one of my own; one I can share with my family and send on down the line.
20: After a very debatable situation about a woman stalking my dad, my parents decided to leave th church for while. They gave me a choice to stay at the church since the last time we had a church crisis, I lost some of my friends due to some of the people leaving. My parents felt that I could make the choice to stay or go. So I stayed. Every month or so, our church has a picnic, and Since I go to church alone, I had to make my share all by myself. So I chose stuffed bell peppers to take. | First prepare the minute rice. Set a pan on medium and drop in the rice, frozen corn, salsa and the tablespoons of garlic and onion. Stir for about 15-20 minutes, In the meantime, slice the peppers length wise and remove the seeds, or keep them if you want a spicier pepper. You can also all the seeds to the rice mixture.
21: The best thing about having spare ingredients with this recipe is that you don't always have to have the peppers; the filling is good enough on its own. | When the rice mixture is done, stuff the bell peppers to the brim with the mixture. Grab a 9by 13 inch pan and fill it with a centimeter of water. this is vital so that the bell peppers don't burn or loose their moisture. Once the stuffed peppers are laying side by side, cover the dish with aluminum foil and bake at 350* for 35-40 minutes. After the baking, let the peppers sit and cool, then enjoy.