Erynn’s Egg Bites

In 1973 we bought a copy of The Last Whole Earth Catalog, and we still have it. The 60’s and 70’s were the two decades most associated with the back-to-the-land culture, and though we never moved to a subsistence farm in the middle of nowhere, we had friends who tried it. We bought the catalog…
Read More

Irma’s Swedish Rice Pudding

If you have ever been invited to a Smörgåsbord, you might have had the opportunity to enjoy one of the culinary triumphs of Scandinavia—Swedish Rice Pudding. It was often made for dessert when the housewife had rice left over from dinner the day before. A dessert made with leftover rice may seem a little pedestrian,…
Read More

Eggstraordinarily Easy Egg Salad

“But everybody knows how to make egg salad,” said Jerri when I told her what I planned for my next recipe. The tubs in the deli case at the supermarket tell me different. I was sure that people were not too lazy to boil and chop some eggs and stir in a few dabs of…
Read More

Cream Of Celery Chowder

“Why would anyone put hard-boiled eggs in soup?” asked Jerri as I put a bowl in front of her. “First of all, it’s not soup. It’s chowder,” I answered, “and it was probably a Mennonite farmwife with lots of chickens.” This recipe was inspired by one from the Mennonite Community Cookbook by Mary Emma Showalter,…
Read More

French Toast

When the four daughters of Jerri’s oldest brother compiled The Krehbiel Family Cookbook to preserve some of the recipes their mother used to feed her family, they included a final section titled “Other Great Recipes.” Some are clearly recipes devised by the girls. For instance, they prefaced their instructions for making “Plain Macaroni” by noting…
Read More