Dr. James T. Callow publications
Browse by
Questions or comments on this site? Please email davidsor@udmercy.edu.
The James T. Callow Folklore Archive
Your search for N244.2 returned 47 results.
TO FRESHEN STALE BREAD, WRAP THE LOAF IN A CLEAN CLOTH AND DIP
IT INTO BOILING HOT WATER FOR ABOUT 30 SECONDS. THEN TAKE OFF THE
CLOTH AND BAKE THE LOAF FOR 10 MINUTES IN A SLOW OVEN.
Submitter comment: THE INFORMANT LEARNED THIS AS A CHILD IN INDIANA.
Where learned: MICHIGAN ; WARREN
| Subject headings: | Food Drink -- Plant food Cereal |
Date learned: 03-04-1982
NEVER EAT RICE ON SUNDAY BECAUSE IT IS DISRESPECTFUL TO GOD.
Where learned: MICHIGAN ; UNIVERSITY OF DETROIT ; DETROIT ; CAMPUS
| Subject headings: | Food Drink -- Plant food Cereal BELIEF -- Creator BELIEF -- Measure of time WeekDayHour |
Date learned: 03-00-1982
CREOLE RECEIPT
STUFFING TURKEY WITH RICE AND HAMBURGER AS A DRESSING.
Where learned: MICHIGAN ; Lansing
| Subject headings: | Food Drink -- Manner of preparation Food Drink -- Plant food Cereal Food Drink -- Meat Bird Poultry |
Date learned: 00-00-1930
MY FATHER AND HIS BROTHERS USED TO HAVE AN AUTOMOBILE DEALERSHIP
IN LANSING, MICHIGAN IN THE LATE 1950S. MY DAD WOULD GO TO LANSING
EVERY 2 OR 3 WEEKS TO SUPERVISE THE PERSONNEL THERE, AND HE WOULD
STOP IN BRIGHTON ON THE WAY HOME TO BUY BREAD. THE BREAD
WAS CALLED LANSING BREAD, THE BAKERY IS STILL THERE. THIS BREAD WAS
EXCELLENT IN QUALITY AND WAS A REAL TREAT FOR THE FAMILY, WE
USED TO GET REAL EXCITED WHEN DAD BROUGHT HOME THIS LANSING BREAD.
Submitter comment:
LANSING BREAD BECAME A REAL TRADITION IN THE TAYLOR FAMILY.
ALL OF THE SIX CHILDREN REMEMBER IT WITH WARM MEMORIES.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Plant food Cereal |
Date learned: 00001950S
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
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
Balinese custom
One day out of the year a special yellow rice is prepared to
eat; at no other time can you eat this yellow rice.
Where learned: Bali ; Indonesia
| Subject headings: | Food Drink -- Typical menus for the various meals For meal hours, see F574.84. Special or festive meals Food Drink -- Plant food Cereal |
Date learned: 00-00-1955
Jollof Rice
5 cups of rice
1 1/4 lb. of beef, chicken, or pork
1 sm. onion
1 fresh tomato
1 leek
1/3 cup of vegetable or corn oil
1 package of mixed vegetables
1 sm. can of tomato sauce
salt (to taste)
water
Add any of the spices, to taste, as mentioned in the tomato stew; cut
beef, chicken, or pork, into very small pieces; boil meat for 3-5
minutes with chopped onions, and other spices; add rice, mixed
vegetables, tomato sauce, and vegetable oil, stir well, cook
carefully under medium heat, until the water dries and the rice is
tender. Add water as necessary.
Submitter comment: This African dish is very good.
| Subject headings: | Food Drink -- Plant food Cereal |
Truckpatch
Most Afro-Americans in the south during the 1930's had great
self pride. However, they had to eat. For this particular
family there were 16 people under one two-room roof shack. Okra
was always left in the ice box; it was a substitute for meat.
Neighbors would come by to bring different items grown from their
truckpatch, but would always say that they had too much and
didn't want it to go to waste. Foods such as sweet potatoes,
pinto beans and rice were brought. Everything was usually cooked
together in one pot and would last for up to three weeks. The
pinto beans were saved mostly because they were good for at least
three more swellings.
Keyword(s): Truckpatch = Small garden
| Subject headings: | Food Drink -- Food Food Drink -- Manner of preparation Food Drink -- Plant food Cereal Food Drink -- Plant food Vegetable |
Red beans & rice
My mother and father were born in Louisiana and moved to
Michigan shortly after they were married. For as long as I can
remember, my family ate a traditional Louisiana or cajun menu item
of "red beans and rice" at least once per day.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Plant food Cereal |
Ever since I could remember our favorite breakfast was a hot
cereal that my parents called "kasha." In Polish it means oats.
It is what many people refer to as oatmeal made from Mother's Oats.
Often people make it with sugar added to it, but we like it best
with a little salt, butter, milk and a creamy consistency. My
mother can make it pretty good, but since my father has been
retired he has perfected the best recipe for "kasha," which is now
our family's secret recipe.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | Food Drink -- Typical menus for the various meals For meal hours, see F574.84. Morning mealsBreakfast Food Drink -- Plant food Cereal |
Date learned: 00-00-1965
ON ST. LUCY'S FEAST, PEOPLE IN SICILY MAKE A CRACKED
WHEAT CEREAL THAT THEY EAT THE WHOLE DAY, NOTHING
ELSE IS ALLOWED. THIS WAS A FASTING RULE TO HONOR
ST. LUCY.
Submitter comment:
THE INFORMANT WAS ALWAYS GIVEN THIS ON ST. LUCY'S
DAY.
Where learned: MICHIGAN ; UNIVERSITY OF DETROIT ; DETROIT ; LANSING-REILLY
Date learned: 10-06-1970
IT IS BAD LUCK TO CUT BREAD AT BOTH ENDS OF THE
LOAF.
Submitter comment: FROM DORM FRIENDS.
Where learned: MICHIGAN ; DETROIT ; MERCY COLLEGE
| Subject headings: | Food Drink -- Plant food Cereal BELIEF -- Bad luck Food and drink |
Date learned: 10-19-1967
YOU MUST HAVE BREAD AND SALT WHEN YOU MOVE INTO A
NEW HOUSE, OR IT'S BAD LUCK.
Where learned: MICHIGAN ; DETROIT
| Subject headings: | 686 Properties attributed to specific numbers or numerals individually. Food Drink -- Plant food Cereal BELIEF -- Mineral BELIEF -- Bad luck Food and drink |
Date learned: 04-00-1968
IT IS AN OMEN OF BAD LUCK TO LAY A LOAF OF BREAD
UPSIDE-DOWN.
Submitter comment: THIS WAS TOLD TO THE INFORMANT BY HER MOTHER.
Where learned: MICHIGAN ; DETROIT
James Callow Keyword(s): POSITION DIRECTION
| Subject headings: | Observation Food Drink -- Plant food Cereal BELIEF -- Bad luck Food and drink |
Date learned: 05-18-1965
A LOAF OF BREAD THAT IS UPSIDE-DOWN ON A TABLE IS
SUPPOSED TO MEAN BAD LUCK FOR WHOEVER PUT IT THAT
WAY.
Where learned: UNIVERSITY OF DETROIT
James Callow Keyword(s): POSITION DIRECTION
| Subject headings: | Food Drink -- Plant food Cereal BELIEF -- Bad luck Food and drink |
Date learned: 11-00-1970
NINE GRAINS OF WHEAT LAID ON A FOUR-LEAF CLOVER ENABLES ONE
TO SEE THE FAIRIES.
Where learned: TENNESSEE ; NASHVILLE
| Subject headings: | 686 Fourths / Quarters 686 Ninths / Nine Spirit / Mind / Body Food Drink -- Plant food Cereal BELIEF -- Fairy Elf Goblin Gnome BELIEF -- Plant |
Date learned: 07-00-1968