Late summer and early fall seems to be a time for remembering and reflecting, and with that in mind, this week’s column is a little different because it, too, will give you an opportunity to pause and remember and perhaps even to smile as you think back on some of the people whose names you will see in this week’s collection of recipes. I am fortunate to have known all these people, and each of them made unique contributions to our community.

One time Polly Greer sent me some cookbooks and among them was one that had been compiled here in Dayton some time back. Looking through that cookbook took me on a trip down Memory Lane because a good many of the contributors to that book are no longer here. I think you will recognize many of the names in this week’s column, especially if you have lived here a while, and I thought you would enjoy sharing some of the recipes from these old friends and acquaintances. This week, pause to remember. Ponder your blessings, cherish your memories. Do something special for someone this week, and pray for our country.

Elaine Robinson’s Spinach Salad with Orange Poppy Seed Dressing

7 cups torn fresh spinach

1 medium red apple unpeeled and chopped

1/3 cup coarsely chopped toasted walnuts

Combine ingredients in a large bowl; toss lightly; cover and chill. Serve with dressing.

Orange Poppy Seed Dressing:

1 cup unsweetened orange juice

1 Tbs. cornstarch

A dash each of nutmeg and ground cardamom

1/2 tsp. poppy seed

Combine all ingredients except poppy seed in a saucepan; cook over medium heat until smooth and bubbly, stirring constantly. Let cool. Stir in poppy seed; cover and chill.

Gwen Potter’s Chicken Casserole

4 chicken breasts, cooked

1 (16 oz.) sour cream

2 cans creamy chicken and mushroom soup

1 & 1/2 pkgs. Ritz or Hi Ho crackers

1/2 stick butter

Cut chicken into small pieces and place in casserole dish that has already been greased with some of the butter. Mix in sour cream and soups. Crumble crackers and place on top. Dot remainder of butter on top of crackers. Cook at 350° for about 30 minutes. Yields six servings.

Carolyn Burton’s “Porcupine”

1 lb. ground beef

1/2 cup rice cooked

1/2 cup each of onion, celery, and green pepper

1 egg

1/2 tsp. black pepper

1 & 1/2 tsp. salt

2 tsp. prepared mustard

Combine ingredients and mix well. Form into one and one-half inch balls and place in baking dish.

Sauce:

4 cups tomato sauce

1/2 tsp. allspice

1 Tbs. Worcestershire sauce

2 tsp. chili powder

1/2 tsp. celery seed

1 Tbs. brown sugar

Combine ingredients for sauce and simmer for 10 minutes. Pour sauce over porcupine balls and cover with foil. Bake at 350° for one hour. Remove the foil the last ten minutes of cooking time.

Gwen Potter’s English Cottage Pie

1 lb. ground beef

1 medium onion chopped

6 or 8 potatoes, cooked and mashed

2 Tbs. butter

2 pkgs. brown gravy mix

1 cup grated cheese

Salt and pepper to taste

Brown meat and onion. Drain. Place in casserole pan. Prepare gravy mix according to packet directions and pour over meat mixture. Spread mashed potatoes over meat. Sprinkle generously with grated cheese and bake at 350° for 25 to 30 minutes. Yields six servings.

Adele Shibley’s Baked Eggplant

Richard’s Note: This, by the way, is a wonderful way to prepare eggplant. If you have never tried eggplant, this would be a good recipe to begin with. I think it would inspire you to try more! Do you remember Shibley’s Five and Dime Store? It was there along Market Street next door to where Art Crafters is now.

2 eggplant, peeled and sliced

1 lb. ground beef

1 medium onion chopped

Salt and pepper to taste

1 can whole tomatoes

Brush each eggplant slice with oil and broil on both sides until golden brown. Saute ground beef and drain well. Put back in skillet and add chopped onion. Salt and pepper to taste. Place slices of egg plant into baking pan. Pour ground beef mixture over eggplant slices. Put another layer of eggplant over the meat mixture. Add crushed canned tomatoes and add enough water to cover. Bake at 350° for about 45 minutes. Rice is a good option to serve with this.

Tennga Conner’s Lemon Icebox Pie

Richard’s Note: Most people today do not use uncooked eggs in recipes.

1 can sweetened condensed milk

3 egg yolks

1/4 cup lemon juice

1/4 cup sugar

Beat egg yolks well and add lemon juice. Stir in condensed milk and mix well. Pour into graham cracker crust. Top with meringue made with three egg whites beaten well and with 1/4 cup sugar added. Bake at 350° for 15 minutes or until meringue is browned.

Frances Gabbert’s Grandview Tassies

Richard’s Note: I know many of you learned Algebra from Mrs. Gabbert!

3 oz. cream cheese

1/2 cup (1/4 lb.) soft butter or margarine

1 egg

1/2 cup chopped pecans.

Mix together well. Shape into 24 small balls. Chill. After chilling press balls into small muffin tins, which have been lightly greased. When “shells” are formed, add the “filling.”

To make the filling mix together well:

3/4 cup dark brown sugar

1 tsp. vanilla

1 Tbs. melted margarine

1 egg

1/2 cup chopped pecans

When shells are filled, bake at 350° for 25 to 30 minutes. These are good for “teas” or receptions.

Maude Ward’s Prune Cake

Richard’s Note: Mrs. Ward was one of the best cooks I knew!

1 cup buttermilk

1 & 1/2 cup white sugar

2 cups flour

1 cup oil

3 eggs

1 jar junior size prunes baby food

1 tsp. cinnamon

1 tsp. baking powder

1 tsp. allspice

1 tsp. nutmeg

1 tsp. cloves

1 tsp. soda

Cream oil and sugar; add eggs and beat well. Add sifted dry ingredients alternately with buttermilk and prunes. Beat well. Pour into 9x13 pan. Bake at 350° for 30 minutes.

Topping:

1 cup white sugar

1 Tbs. dark syrup

3 Tbs. butter

1/2 tsp. soda

1 small can crushed pineapple

1 can coconut

1 can maraschino cherries

1/2 cup buttermilk

1/2 cup chopped pecans

Mix all ingredients, except coconut, pineapple, cherries and pecans. Cook to a soft ball when dropped into cold water. Remove from heat; do not beat. Add coconut, pineapple, cherries and pecans and pour on cake.

Jeanne Graham’s Haystacks or “Those Oatmeal Things You Used to Eat at School”

1 stick margarine

1/4 cup cocoa

2 cups sugar

1/2 cup milk

3 Tbs. creamy peanut butter

1 tsp. vanilla

3 cups oatmeal

Melt margarine first, then add all other ingredients, except oatmeal and vanilla. Bring to a full boil, stirring constantly for one and one-half minutes. Remove from heat and immediately stir in oatmeal and vanilla. Drop from spoon onto waxed paper. Let cool.

Maude Ward’s Easy Icebox Rolls

3/4 cup shortening

1/4 cup sugar

1 pkg. dry yeast

4 cups sifted self-rising flour

1 tsp. salt

1 egg

2 cups warm water

Mix as listed; shortening, sugar, yeast, flour, salt and egg; add one-half cup water at a time. Work up into thin doughy mixture. Fill greased muffin tins three-fourth full. bake at 425° for 10 to 15 minutes.

Tennga Conner’s Barbecued Meat Loaf

1 lb. ground chuck

1/2 cup chopped green pepper

1/2 cup chopped onion

1/2 cup catsup

3 Tbs. horseradish

1 heaping Tbs. brown sugar

1 egg, beaten

1/4 cup milk

1 cup bread crumbs

1/2 tsp. salt and pepper to taste

1 Tbs. Worcestershire sauce

1 Tbs. vinegar

Mix well all together and bake in greased loaf pan at 400° for 40 minutes.

Adele Shibley’s Chicken with Tomatoes

2 broilers (2 lb. average)

4 Tbs. oil

1 cup white wine

1/2 tsp. powdered garlic

1 & 1/2 tsp. salt

1/2 tsp. pepper

Flour to dust chicken

1 small can mushrooms

1 can whole tomatoes

Place cut up chicken in paper bag with flour, salt and pepper. Shake well until chicken is covered. Saute chicken in oil. Place chicken in casserole dish; add garlic and wine, mushrooms, tomatoes and a little water. Cover casserole and bake at 300° for two hours until tender. To serve sprinkle with chopped parsley. Rice goes well with this dish. Serves six.

Elaine Robinson’s Spinach Salad with Orange Poppy Seed Dressing

7 cups torn fresh spinach

1 medium red apple unpeeled and chopped

1/3 cup coarsely chopped toasted walnuts

Combine ingredients in a large bowl; toss lightly; cover and chill. Serve with dressing.

Orange Poppy Seed Dressing:

1 cup unsweetened orange juice

1 Tbs. cornstarch

A dash each of nutmeg and ground cardamon

1/2 tsp. poppy seed

Combine all ingredients except poppy seed in a saucepan; cook over medium heat until smooth and bubbly, stirring constantly. Let cool. Stir in poppy seed; cover and chill.

Mildred Smith’s Waldorf Vegetable Salad

You can use a bottled dressing for this salad, or else make your own with vinegar, sugar and oil to taste!

1 can medium size peas, well drained

1/2 cup chopped celery

1/2 cup chopped pecans

Salt to taste

Tart salad dressing

Vinegar to taste

More dressing may be used if needed. Try to avoid a runny mixture. This is excellent to serve with baked chicken, turkey, or roast pork.