Like Pat’s Caponata

Eggplants did not darken my mother’s kitchen. Like her friends she believed that they were poisonous fruits related to deadly nightshade that would kill you “before you could say Jack Robinson.” By the time I was in the eighth grade I had learned that tomatoes and potatoes were also relatives of deadly nightshade and that…
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Esther’s Warmer Salat

When Jerri’s Mennonite ancestors came to the the United States, they brought with them recipes that reflect the history of their search for religious freedom as they moved from the coast of the North Sea to the steppes of Russia.  “Warmer Salat” most likely originated when the followers of Menno Simons were still living in…
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Toni’s Fried Okra

As I was buying okra at the farmer’s market in New Richmond last Saturday, someone asked me, “What do you do with it?”  I said that we liked to fry it.  A bystander asked, “But isn’t it slimy?”  The answer is yes and no. Okra is a good source of mucilage.  Mixed with water, it’s…
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The Turk’s Pilaf

Dining at the Turk’s Inn was always a special event.   There were many fine supper clubs in the Hayward, Wisconsin area when I was in high school, but the Turk’s Inn was at or very near the top of the list.  It was the place you took your Prom date to, so you started…
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Pasta Salad

My mother loved macaroni salad.  Her friends did too.  I think that they got a lot of ideas from the Woman’s Day magazines they picked up at the A & P.  In any case, macaroni salad gave them an outlet for their creativity.  New varieties appeared like mushrooms after a warm rain at every church…
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