Family Histories

Family Histories for the Rose and Kirkpatrick Families

Friday, April 11, 2014

Family Recipe Friday - Rhubarb Salad

Rhubarb is in my supermarket right now; there are just a couple of weeks every year when you can actually get fresh rhubarb around here*.  I found this recipe in my grandmother's cookbook; it might be a nice addition to an Easter lunch or Sunday supper.  This is kind of a "retro" recipe, like all those gelatin salads from the 60s and 70s.

Rhubarb Salad

2  - 3 ounce packages raspberry gelatin
2 cups cooked rhubarb, with juice
1 cup pineapple chunks
1 cup chopped celery
1 cup chopped pecans

Heat rhubarb, dissolve gelatin into it and cool.

Mix other ingredients in a separate bowl, then add to the slightly thickened gelatin mixture.  

Chill until firm.

Rhubarb is very tart and not sweet at all.  This recipe doesn't specify it, but I think if you are cooking the rhubarb prior to using it in this recipe, you should prepare it as follows:

Wash the stalks and cut off the ends.  Cut the rhubarb stalks into 1 inch slices.  Put into a saucepan and cover with water.  Add about a cup of sugar for every pound of rhubarb.  Cook over low heat until the rhubarb becomes slightly mushy and soft, about 10 - 15 minutes.  

*You can usually find frozen rhubarb, already cut into chunks, in the supermarket.


Sunday, April 6, 2014

Sentimental Sunday - Alabam School, Madison County, Arkansas


 These are photos that I found in an old album that belonged to my grandmother.  She taught school at Alabam in Madison, Arkansas in the early 1920s.  I believe these are pictures of the school, teachers and students.  The quality isn't great, but I love them, especially the pictures of the children.

School house



Teachers - Grandma is second from right on bottom row


Students  

Thursday, April 3, 2014

Family Recipe Friday: Deviled Eggs

It's Spring at last, and that means Easter is coming soon and Easter means Deviled Eggs. I don't think I've had an Easter without them, although it's usually my mother who makes them. This is the basic, classic recipe.  I've seen a lot of variations, but you can't beat this one. 

DEVILED EGGS
 6 eggs
1/4 cup  mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Pinch of black pepper
Paprika

Place eggs in a single layer in a large saucepan and cover with about two inches of water.   Heat to boiling, then cover, reduce heat to low and cook another one or two minutes.  Remove pan from heat and leave covered for at least 15 minutes (or more).  Rinse eggs in cold water.  

Carefully crack eggs and peel while running under cold water.  Slice the eggs in half lengthwise and scoop out yolks.  Place all yolks in a bowl and allow egg whites to dry on paper towels.  Mash yolks with a fork until crumbly, then add mayonnaise, vinegar, mustard, salt and pepper and mix well.  

Put egg whites on a platter, then add the yolk mixture to each one.  Sprinkle paprika on top for garnish.