Blackberry Jelly & Syrup

When we pick berries, Jerri freezes the ones we don’t use right away. Frozen berries don’t have the texture of fresh fruit, but they work fine for pies, cobblers, crisps and jellies. One big advantage of frozen berries is that they keep a long time. We just made two batches of Blackberry Jelly and two…
Read More

Pork Chops Marsala

Although pork is the most widely eaten meat in the world, many people do not know how that happened. Archeologists have proved that pigs were first domesticated nearly simultaneously about 10,000 years ago in eastern Turkey and 4,000 miles away in central China. More recently, genetic research has revealed how various breeds of hogs developed…
Read More

Madge Prewitt’s Apple Cake Revisited

Our friend Rich and I picked apples yesterday at his family farm near Luck, Wisconsin. Rich now uses his old home as a hunting shack, so most of the time there is no one to disturb the deer that, as Rich says, “give the tree a haircut” on those years when it bears fruit. They…
Read More

Mrs. Heins’ Barley Hot Dish

A few years ago I bought a used cookbook published in 1962 by the Ladies Aid of the Eidskog Church in Ortonville, Minnesota. Ortonville is a small city in western Minnesota founded by Cornelius Knute Orton and incorporated in 1881. Four years later, Scandinavian immigrants in the area began worshipping together in their new church.…
Read More

Lynne’s Cheese Biscuits

Here is another good recipe from Jerri’s side of the family. It’s one shared by her oldest niece, Lynne, from The Krehbiel Family Cookbook. Lynne compiled this collection with the help of her sisters to preserve recipes that they enjoyed while growing up near Medicine Lodge, Kansas. Her recipe makes a dozen biscuits. INGREDIENTS: 2…
Read More