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SOUP PICNIC
EVERY LABOR DAY, FOR AT LEAST FORTY YEARS, BUT NOT SINCE 1971,
THE ROHR FAMILY HELD WHAT THEY CALLED A "SOUP PICNIC." EACH INDI-
VIDUAL FAMILY WOULD BRING A PAN OF VEGETABLE SOUP, AND AT THE PICNIC
SITE (WHICH TRADED OFF FROM FAMILY TO FAMILY YEARLY) THE SOUPS WOULD
BE COMBINED IN A BIG BUTCHERING KETTLE, AND HEATED OVER AN OPEN
FIRE. THE FAMILY MADE A DAY OF IT, AND WOULD EAT THE SOUP BOTH FOR
LUNCH AND SUPPER THAT DAY.
WHEN THE CUSTOM FIRST STARTED, THE MEALS CONSISTED SOLELY OF
SOUP AND CRACKERS. AFTER A FEW YEARS, CORN ON THE COB WAS ADDED,
SINCE MANY OF THE FAMILY MEMBERS WERE GROWING IT, AND IT WAS PLENTI-
FUL DURING THE LATE SUMMER. AFTER A FEW YEARS, DESSERTS WERE ALSO
ADDED TO THE TRADITION, BUT IT WAS ALWAYS KEPT AT THAT--NEVER ANY
SIDE DISHES, OR MEAT (OTHER THAN THAT IN THE SOUP ITSELF.) (IN MY
WORDS)
Where learned: OHIO ; MASSILLON
Date learned: 11-00-1973
GRANDMA'S FOOT
WHEN FOOD THAT HAS BEEN COOKED TASTES GOOD, IT HAS BEEN KNOWN TO BE
SAID "GRANDMA MUSTA' PUT HER FOOT IN THIS..."
Submitter comment:
I HAVE HEARD THE HOUSE-KEEPER AT THE BOYS' HOME WHERE I WORK SAY THIS
TO THE HOME'S COOK ABOUT SOME GREENS SHE HAD COOKED - THEY WERE GOOD:
Where learned: MISSISSIPPI
| Subject headings: | Food Drink -- Food Food Drink -- Manner of preparation Kind of heatCooking equipment SPEECH -- Formula |
CUCUMBERS AND CROCKERY
IT IS TRADITIONAL IN THE INFORMANTS FAMILY TO CUT UP CUCUMBERS IN A
CROCKERY BOWLAND TO COVER THE BOWLWITH ANOTHER PIECE OF CROCKERY
BEFORE PUTTING IT IN THE REFRIGERATOR. THE ESSENTIAL PART OF THIS
CUSTOM IS TO ALWAYS USE CROCKERY DISHES.
Submitter comment: INFORMANT'S MOTHER FOLLOWS THIS FAITHFULLY.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Manner of preparation Kind of heatCooking equipment |
Date learned: 11-22-1968
IRISH KITCHEN CUSTOM
COVERING THE TEA POT WITH A SPECIAL "TEA COZY", USUALLY KNITTED OUT
OF HEAVY YARN TO RETAIN THE HEAT IN THE TEA POT.
USUALLY MADE TO FIT VERY TIGHT AND "COZY" AROUND THE POT.
Where learned: MICHIGAN ; FARMINGTON
Keyword(s): DRINK
| Subject headings: | Food Drink -- Manner of preparation Kind of heatCooking equipment |
Date learned: DATE NOT RECORDED BY COLLECTOR.
BANA CAULDA (HOT BUTTER)
PEEL TWELVE LARGE CLOVES OF GARLIC. THINLY SLICE INTO A
ONE QUART SAUCEPAN. ADD FOUR OUNCES OF FLAT FILET
ANCHOVIES. COVER BOTTOM OF PAN WITH OLIVE OIL. PUT ON
MEDIUM HEAT. COOK TIL GARLIC IS SOFT. DO NOT BROWN.
MASH GARLIC AND ANCHOVIES WITH A FORK TIL FINE. ADD ONE
POUND OF BUTTER. STIR TIL BUTTER MELTS AND COMES TO A SOFT BOIL.
USING A FORK, DIP CABBAGE OR VEGETABLES OF CHOICE IN MIXTURE.
USE SLICED BREAD TO CATCH THE DRIPPINGS.
Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
Date learned: 11-00-1982
CHICKEN CACCIATORE
BROWN FOUR HALF-POUND CHICKEN BREASTS IN CHICKEN FAT IN A
LARGE SKILLET, REMOVE FROM PAN. BROWN THREE CUPS DICED ONIONS
TIL GOLDEN IN PAN. ADD TWO POUNDS ITALIAN PULP TOMATOES CUT UP
FINE, FOUR LARGE GARLIC CLOVES DICED FINE, TEASPOON OF PEPPER,
ONE-FOURTH TEASPOON OREGANO, FIVE OUNCES SLICED MUSHROOMS,
FOURTEEN AND ONE-HALF OUNCES CHICKEN BROTH, STIR TO MIX WELL.
ADD CHICKEN. COVER AND SIMMER FOR ONE HOUR. TURN CHICKEN AFTER
ONE-HALF HOUR. SERVE WITH GRATED ROMANO OR PARMESAN CHEESE.
Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
Date learned: 11-00-1982
ITALIAN BREAD
PUT FOUR TO FOUR AND ONE-HALF POUNDS FLOUR IN LARGE BOWL.
ADD ONE TABLESPOON SALT AND TWO TABLESPOONS SUGAR. MIX.
ADD TWO PACKAGES OF YEAST SOFTENED IN FOUR CUPS OF WATER. MIX
TIL IT NO LONGER CLINGS TO HANDS. ADD AMOUNT OF SHORTENING
EQUAL TO SIZE OF ONE SMALL EGG. KNEAD FOR FIFTEEN TO THIRTY
MINUTES. SET IN WARM PLACE TIL DOUBLE IN BULK. SHAPE AND
PUT IN LOAF PANS. LET RISE TIL DOUBLE IN SIZE. PLACE IN
300 DEGREE OVEN FOR ONE HOUR AND FIFTEEN MINUTES. REMOVE
FROM PANS AT ONCE. SET ON A METAL RACK TO COOL.
Submitter comment:
THIS RECIPE WAS BROUGHT OVER FROM ITALY BY THE INFORMANT'S
ITALIAN GRANDMOTHER.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
| Subject headings: | Food Drink -- Manner of preparation Kind of heatCooking equipment Food Drink -- Manner of preparation Process Food Drink -- Plant food Cereal |
Date learned: 11-00-1982
PILAF
COOK HANDFUL OF FINE EGG NOODLES IN TWO TABLESPOONS MELTED
BUTTER TIL PINK, NOT BROWN. ADD TWO CUPS CHICKEN BROTH, COVER
PAN, BRING TO BOIL. ADD ONE CUP LONG GRAIN RICE, STIR WITH FORK
TIL BOILING RESUMES. TURN HEAT LOW, COVER AND COOK TIL ALL LIQUID
IS ABSORBED (20 TO 25 MINUTES), STIRRING OCCASIONALLY.
FLUFF WITH FORK BEFORE SERVING.
Submitter comment:
THIS RECIPE WAS LEARNED BY THE INFORMANT FROM HER ARMENIAN
MOTHER-IN-LAW.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
James Callow Keyword(s): PILAF
Date learned: 11-00-1982
BOURAG
BEAT ONE EGG, ADD ONE TABLESPOON SALT AND ONE CUP ICE COLD WATER.
GRADUALLY ADD THREE TO FOUR CUPS FLOUR TO BREAD DOUGH CONSISTENCY.
PUT IN REFRIGERATOR TWENTY MINUTES. TAKE OUT AND ROLL OUT TO
18 INCH BY 12 INCH RECTANGLE. TAKE TWO STICKS BUTTER AND LAYER
ON DOUGH. FOLD IN HALF FOUR TIMES, PUT IN REFRIGERATOR
TWENTY MINUTES. ROLL OUT DOUGH TO SAME SIZE AS BEFORE WITHOUT
UNFOLDING. FOLD, PUT IN REFRIGERATOR TWENTY MINUTES. ROLL OUT
AGAIN. REFRIGERATE NO MORE THAN TWO DAYS. CUT DOUGH IN FIVE STRIPS.
CUT STRIPS IN FIVE PIECES. FLATTEN EACH WITH A ROLLING PIN TO A
SMALL SQUARE. COMBINE TWO BEATEN WITH ONE POUND MUENSTER
CHEESE. USE THIS TO FILL DOUGH BY TEASPOONS. FOLD DOUGH TO A
TRIANGLE TO CONTAIN FILLING. BRUSH EACH WITH A BEATEN EGG.
COOK AT 450 DEGREES FOR TWENTY MINUTES. THEN COOK AT 350 DEGREES
FOR FIFTEEN TO TWENTY MINUTES.
Submitter comment:
THIS RECIPE WAS LEARNED BY THE INFORMANT FROM HER ARMENIAN
MOTHER-IN-LAW.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
Date learned: 11-00-1982
GNOCCHIS
PUT ONE POUND PEELED, WASHED POTATOES IN A POT WITH SALTED
WATER ENOUGH TO COVER POTATOES. COOK TIL TENDER. DRAIN. DRY
POTATOES AND MASH THEM. MEASURE 1 3/4 CUPS FLOUR INTO BOWL.
MAKE A WELL IN THE CENTER OF THE FLUOR. PUT MASHED POTATOES
INTO THE WELL WHILE POTATOES ARE STILL HOT. MIX TIL IT IS A
SOFT, ELASTIC DOUGH. TURN DOUGH ONTO A LIGHTLY FLOURED SURFACE
AND KNEAD. ROLL DOUGH TO PENCIL THICKNESS. CUT IN 3/4 INCH
LENGTHS. BRING THREE QUARTS WATER TO BOIL IN A POT. GRADUALLY
ADD GNOCCHIS. BOIL RAPIDLY UNCOVERED FOR 8 TO 10 MINUTES TIL
GNOCCHIS ARE TENDER AND COME TO THE SURFACE. DRAIN IN COLANDER.
SERVE GNOCCHIS COVERED WITH MELTED BUTTER AND GRATED PARMESAN CHEESE.
Submitter comment: THIS IS A TRADITIONAL ITALIAN MEAL.
Where learned: MICHIGAN ; CLINTON TOWNSHIP
Date learned: 11-00-1982
MY HUSBAND'S UNCLE WOULD NOT KNOWIN(G)LY EAT ANYTHING THAT
HAD BEEN COOKED IN A PRESSURE COOKER DUE TO HIS BELIEF THAT
THE FOODS WERE NEITHER HEALTHY OR TASTY.
Where learned: NASHVILLE ; TENNESSEE, ASSUMED
| Subject headings: | Food Drink -- Manner of preparation Kind of heatCooking equipment BELIEF -- Daily Life |
Date learned: 06-17-1972
SUPERSTITION
EATING PORK FOR DINNER AND SLEEPING ON YOUR BACK WILL CAUSE
YOU TO HAVE NIGHTMARES.
Where learned: TENNESSEE ; NASHVILLE
| Subject headings: | Food Drink -- Manner of preparation Kind of heatCooking equipment |
Date learned: 04-26-1972