V-E Day fell on GI Fred McDonald's 34th birthday

By Matthew O. McDonald

　

On Labor Day of 1943 Fred McDonald's draft number had finally come up. Born May 8, 1911, at the age of 32 Fred left Caldwell, a small farming community in southeastern Ohio. He had left behind his 23-year-old wife of three years who had just recently became pregnant.

His first stop in route to basic training was Fort Hayes in Columbus, Ohio then Camp Atterbury in Indiana and finally Camp VanHuston, Mississippi for boot camp. Camp VanHuston was very swampy and the men sent here were trained for battle in the swampy South Pacific. Here in basic, McDonald was trained in the 63rd Infantry as a machine gunner and cannoner (ammunition handler). However, McDonald liked to talk to the cook of the division about cooking so when the cook's age caused him to retire, McDonald ended up with the old man's job. His job consisted of cooking lunch, dinner, and breakfast the following day and then getting a full day off. The 63rd was considered the full division with 1,500 members and its own artillery.

Fred McDonald during World War II

Before the 63rd was sent overseas it was Christmas so the soldiers had Christmas dinner and then were sent to Camp Shanks in New York. While stationed here many men weer allowed to go to Times Square to see the ball drop on New Year's Eve. Shortly after on January 5th the soldiers were briefed and loaded into ships. Although these troops were trained for the South Pacific, they were sent to the war in Europe. After landing in southern France the men traveled up the middle of France to Alsace and Lorraine. They finally engaged in battle while crossing the Rhine into Germany. The 63rd was in connection with the 5th Army, a support group which was in the same outfit as General Patton.

From January to April of 1945 they were in the lines (on duty, in battle) just outside of Munich, Germany. On May 7, 1945 they were relieved at their Munich position, however, the next day the war in Europe had ended. Ironically, V-E fell on Fred McDonald's birthday.

They remained outside of Munich until things became organized. They were keeping patrol duty with the military police. Around September of November of 1945, the 63rd Infantry was split up into carrier divisions destined for home. However, the troops who had not accumulated enough points were transferred into other outfits. Fred McDonald did not have enough points and was transferred to the 84th stationed near Castle Germany. On December 6th, 1945 Fred was drove into Austria and from there he was connected with the 83rd Division. Here he had camped with an outfit called the mechanized cavalry (motorized guns and tanks) which was on patrol duty in Austria close to the Italian border.

This outfit left from here and traveled on the Autobahn for two and a half days to another place in Austria. While on the Autobahn they noticed the Germans had dug up the median and replaced it with green cement. These were used as runways for the Luftwaffe. Planes high above unknowing of the runways assumed it was only a median. The Luftwaffe parked their planes in dense pine forests on the runway/median.

Christmas 1945 rolled around and by that time the cooks and mess sergeant had saved up enough milk and sugar to send it to Stires Austria for ice cream to be made. The troops, stationed in an overtaken hotel, had invited 100 orphans and some sisters from a local nunnery for Christmas dinner. The biggest soldier there dressed up as Santa Claus for the orphans. The orphans then received dinner and ice cream.

The last meal Fred McDonald cooked during the war was spaghetti with meat sauce. The meat sauce was made from wild deer that some soldiers had hunted earlier. A man who worked in the message center was getting seconds and he informed Fred that he was going home around New Year's. Before the man got out of the kitchen a sergeant came in and said, "Mac, you're headed for home," and told him what he needed to turn in. Fred replied, "But I don't have enough points." The sergeant replied, "Well the Red Cross has sent for you." Then Fred started slinging in his returns. Apparently Fred's wife had given birth and the doctor told her dad to get the Red Cross to bring Fred home.

From Austria he went on train to Munich, Germany. While at an overtaken airport, he and about a dozen others tried to get an emergency furlow (needed at home). The men were granted the emergency furlow. While on the plane at Munich they were informed that a cold front was moving in and that they would not be able to leave. They were sent to Leharve, France on a slow moving train. From Leharve they rode on cattle trucks in the cold, to the coast. From the coast they loaded on victory boats and Fred McDonald rode upon the Frederick Victory. It took 15 days to reach Staten Island, New York. Here they were rushed through their complementary steak dinner and given their clean change of clothes. They were sent on a train from New Brunswick, New Jersey to Indiana. While in Indiana some of the troops pitched in for a bus back to Atterbury. While they were there they were debriefed and received medals. Many of the men, sick of waiting, walked to the Red Cross to get help in getting back home. While there Fred bumped into a man from his hometown who worked at the Red Cross. This man helped Fred "to get the hell home." Fred arrived in Cambridge, Ohio (20 miles north of Caldwell) and saw his six-month-old son "Bud," Fred McDonald II, for the first time.

　

My brother Matthew wrote this story about our grandfather Fred McDonald for a freshman history class (interview piece) at the University of Cincinnati in 1997-98. Grandpa died on Feb. 21, 2000. This is a special tribute to his memory. He was the best grandpa ever! V-E Day is celebrated in America and Britain. May 8, 1945 was the day Hitler killed himself and Nazi Germany declared an end to the war. People called the Victory in Europe Day for it was a celebration for their victory.

　

Special cookbook from Caldwell fourth-grade class in 1976

This is the final Vintage Family Fixin's column that was published in the newspaper where I used to work.
I've decided to change the name of the column, and I'm brainstorming about that. 


Got a suggestion? send it my way.

I have material for my next blog post which will be about the Club in Caldwell. In my late Grandmother Ruth McDonald's recipe box there are Club recipes. I have recently been in contact with Beverly Ralston, of Caldwell, widow of the late Robert "Bud" Ralston. Bud wrote a history of the Club which Bev shared with me. I will talk about that and share the recipes from the Club too. It's something to look forward to.

I've procrastinated in publishing this cookbook column, which was my last piece of writing with the newspaper. It's been almost seven months since I lost my job and I'm still not settled. Who would have thought it would be this hard. I hope 2015 brings me some peace and motivation.

----

　
Welcome back to Vintage Family Fixin's. Today I am sharing "A Special Cookbook" prepared by my fourth-grade class at Caldwell Elementary School in 1976.

Our teacher was Mrs. Beverly Heddleson and our school was located on the hill between North and Main streets. (This is where GMN Tri-County CAC has its offices now. The fourth-grade classrooms were located in the three-story original edifice.)

The first inside page of the cookbook reveals its title:

"Our Mom's Cookbook" surrounded by all of the first name signatures of the members of my grade school class plus mine.

A Special Cookbook from Mrs. Bev Heddleson's fourth-grade class in 1975-76, which is also pictured.

Mom's cookbook was created for Mother's Day that year and is comprised of carbon copies of our recipes in our hand writing. The cover of the book is kitchen contact paper, that was popular at the time, adhered to construction paper. The book is bound by three punch holes and brass prong paper file fasteners. There is a disclaimer at the bottom of the signature page that tells it is "Unedited."

That is funny because I see a few mistakes in the recipe I, the former Lisa McDonald, submitted (i.e. graded chedder).


Special Salad
1 1/2 heads lettuce (wash dry put in plastic bag 4-5 hours). Break into bite size pieces in bowl. Layer following 1/2 - 3/4 c. diced celery. 1/2 c. chopped gr. pepper

layer sliced purple onion

pkg. frozen gr. peas cooked

1 pt. Hellman's mayonnaise (spread like frosting)

Sprinkle 2 t. sugar

8 oz. layer of graded chedder cheese

15 strips of bacon browned and crumbled

Cover with glad wrap and refrigerate for 8 hrs.

Do not Toss

-----

Other recipes and their contributors from the 1976 Caldwell cookbook are (unedited and written or copied by fourth graders):


Glorified Rice -- Frank E. Harriman
1 Cup Cold Rice - Cooked

1/2 Cup Sugar

1 1/2 Cup Crushed Pine Appled Rain

1/2 tsp. Vanilla

1 Cup Whipped Cream

8 Marshmalllows - cut up

Chill

-----


Cheese Cake -- Lori Schoeppner
Chill 1 can of canned milk for 1 hr.

2 cups graham cracker crumbs

1 stick oleo 1/4 lb.

1 tblsp. sugar (save 1 cup for top)

1st bowl

1 small box lemon yellow

1 cup boiling water dissolve

2nd bowl

1 large package cream cheese

1 c. p.

2 tblsps. vanilla

beat until creamy

3rd bowl

whip canned milk until thick add contents of 1st bowl

contents of 1st bowl

contents of 2nd bowl

add 1 can drained crushed pineapple

stir well

pour over crumbs crust

-----


Chocolate Chip Cookies -- John Turner
1/2 c. shortening (use half butter)

1/2 c. sugar (white)

1/4 c. firmly packed brown sugar

1 egg

1t. vanilla

1 c. plus 2 T sifted flour

1/2 t soda

1/2 t salt

cream suger and shortening until fluffy.

add egg and vanilla.

add all dry ingredients.

add 1/2 c. chopped nuts and 1 pkg. chocolate chips

Drop by teaspoon onto ungreased baking shot.

Bake at 375 for 10-12 min

-----


Marshmallow Treats -- Jimmy C (Cantor)
1/4 cup regular butter. 1 pkg. marshmallows.

Melt butter in large saucepan over low heat. Add marshmallows and stir until melters and well blended. cook 2 minutes longer. stirring constantly. remove from Add rice kris pies stir until well coated. Using buttered spatula or waxed paper press miture evenly and firmly in buttered 13x9x2 inch pan cut into squares when cool

-----


Chocolate Soda -- Stephen Minyo
Mix in glass 2 tablespoons chocolate sauce

1/4 cup chilled club soda

Add 1 or 2 large scoops vanilla icecream

Fill glass with chilled club soda

Stir to blend slightly and serve

-----


Apple Punch -- Karl Cox
2 cups cider or Apple Juice

1 cup orange on Juice

1/4 cup sugar

Stir until sugar is dissolved Chill

Just before serving Add:

2 Cups Ginger Ale

Garnish with orange slices

Cherries.

-----


Wacky Cake - 2 -- Steve Green
1 cup sugar

3 Tbsp. Cocoa

1 1/2 cups flour

1 tsp. soda

dash of salt

1 tsp. vingar

1 tsp. vanilla

6 tsp. cooking oil

1 cup water

Bake at 350 7 degrees for 40 mins.

-----


Molosses Krinkles -- Donald Shaw
3/4 C. Shortening

1 C. Brown Sugar

1 egg and 1/4 C. Brer. Rabbit Molosses

2 1/4 C. Flour

2 t. soda

1/4 t. salt

1/2 t. cloves

1 t. cinnamon

1 t. ginger

Blend Shortening, sugar until creamy. Add egg and Mollasses Sift fry ingredients and add. Roll in ball size of walnut Drop top in sugar Drops two or three drops of water on top.

Bake 8 to 10 min. 350 degrees.

Cookies verey good.

-----


Applesauce Cake a La Mode -- Robin Riggs
2 C. sifted floar 1/4 C. sugar 1/2 tsp. baking soda 1 tsp. baking powder 1 1/2 tsp. salt 1/2 C. shortening 1/2 tsp. each Alspice, Cinnamon, Nutmeg and Cloves. 1 1/2 C thick Applesauce 2 eggs unbeaten 1/2 C currants or raisins 1/2 C. clates, cut in small pieces 3/4 C Walnuts, cut and toasted.

Soft floor, sugar, soda, baking powder, salt and spices into mixing bowl Add shortening and Applesauce beat 2 min. Add eggs, beat 2 min. Blend in fruits and nuts. Bake in greased 8x12x2 inch pan in moderate oven (350 degrees) 55 to 60 min.

-----


Fudgie Scotch rings -- Tony Hansen
16 oz. pkg. (1 cup) Nestle's Semi-Sweet Chocolate Morsels

16 oz. pkg. (1 cup) Nestle Butterscotch Morsels

1 can Borden Eagle Co. Magnolia or Dime Brand Sweetened Condensed Milk (Not Evaporated Milk)

1 Cup coarsely chopped Diamond Walnut

1/2 teaspoon vanilla extract

1. Melt chocolate and butterscotch morsels with sweetened condense milk in top of double boiler over hot (not boiling water). Stir occasionally till morsels melt and mixture gebins to thicken. Remove from heat; add chopped walnuts and vanilla. Blend well. Chill in refrigerator for about 1 hour till mixture thickens. Line bottom of 9 inch pie pan with a 12 inch square of foil. Place 1/4 cup walnut halves in bottom of pan, forming a 2 inch wide flat ring.

2. Spoon chocolate mixture in small mounds on top of walnuts to form find. Decorate with remaining walnuts.

2. Chill in refrigerator until firm enough to slice. Cut into 1/2 inch slices. Makes about 36 slices.

-----


Date Pudding -- Brad Braden
1 1/2 c cold H2O

1 t butter

1 c Brown sugar

Bring to boil

1/2 c sugar

1/2 c english walnuts

3.9 c flour

1 t soda

1/2 lb dates mix

pinch of salt

Pour liquid in pan pour dry mixture in Bake for 45 min

Bake oven at 350 degrees

-----


Cottage Cheese and Pineapple Salad -- Misty Bates
1 pkg. strawberry Jello

1 no. 2 can Crushed pineapple (not drained)

2 T Suger

1-16 oz. Carton Cottage Cheese (small curd)

1-9 oz. Carton Cool Whip

Mix pineapple and sugar together and allow to boil 10 min., while hot, add the pkg. of Jello. Stir until dissolved, cook in pan of cold water. Add Cottage Cheese and blend. Add Cool Whip, Mix in well. Add Nuts if desired. Pour into an 8x8 pan or any type of mold and chill.

-----


Marshmallows Puffs -- Annette Thompson
36 marshmallows

1-6 oz. package chocolate bits

1/2 c. cruncy peanut butter

2 T. butter

Line an 8 in. sq. pan with aluminum foil, cover bottom tightly with marshmallows, melt chocolate add peanut butter and butter, mix throughly, pour chocolate over marshmallow spaces on all sides of marshmallows, place in refrigerator until mixture hardens, turn candy out of pan up side down, peel off foil, cut candy into pieces store in refrigerater.

-----


No Bake Cookies -- Michael Pangle
2 Cups sugar

1/2 Cup milk

1/4 lb. oleo

2 tablespoons Cocoa

1 teaspoon vanilla

Bring to a good boil, add 1/2 cup peanut butter and 3 cups of quick cook rolled oats, Mix, drop by teaspoon fulls on wax paper.

-----


Peanut Butter Fudge -- Jennifer Dawn (Creamer)
Combine in enameled saucepan

2 cups sugar

3 Tbsp. butter

Bring mixture to a boil, stirring, over medium heat. Boil about 5 min., stirring constantly. Turn off heat and add

1 cup Peanut Butter

1 cup miniature marshmallows

1 tsp vanilla

2 squares unsweetened chocolate

stir until melted and Blended. (Place over low heat if necessary). Pour into butter 8 inch square pan. Cool, cut into 1 inch squares.

-----


Individual Brownie Alaska -- Brenda McCullough
1 package (15.5 oz.) of our fudge brownie mix

1 pint pink peppermint or strawberry ice cream

4 egg whites

1/2 cup sugar

Bake brownies as directed on package. Cut into 3-inch squares; place on baking sheet. Top eat with small scoop of ice cream and place in freezer 1 hour. Heat oven to 500 degrees. Beat egg whites until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff glossy. Cover Brownies and ice cream with meringue, sealing it to edge of brownies. Bake 3 to 4 minutes or until meringue is light brown. 9 servings.

-----


Buckeyes -- Jill Smith
1 8 oz. peanut butter

1 lb. powered sugar

1 Tbps. Vanilla

1/4 lb. butter

Mix well - shape into balls

1/4 sq. parifin

12 oz. chocolate

Melt in top of double boiler

dip balls in chocolate

use toothpicks

-----


Sloopy Joes -- Chris Tilton
1 lb. ground beef

1 c. catchup

2 f. chopped green peppers

1 t. Worcestershier Sauce

1/2 t. salt

3/4 celery seed

Cook ground beef, green peppers in skillet until brown. Stir in all remaining ingredients. Bring mixtures to a boil over full flame. Turn flame to a simmer and cook ten min. Spoon mixtures into hamburger buns.

-----


Chicken Rice Cassoroll -- Wendy (Watson)
Grease casserole with spray Put 1 1/2 cup of washed raw rice all over the pan. Spoon 1 can of cream of mushroom. 1 can of cream of chicken all over the rice by spoonfuls. Put unseasoned chicken pieces on top. Springle 1 pkg. of Lipton onion soup mix (illegible word) over the chicken.

-----


My Salisbury Steak -- Mike Clark
1 egg

1/2 cup of milk

2 slices of white break

1 LB. ground beef

1 teaspoon salt

1 teaspoon black pepper

1 small onion, finely diced

Beat egg; add milk. Break bread into small pieces; add milk mixture. Beat until well mixed. Combine meat, salt, paper and onion; add to milk mixture. Form mixture into patties; fry until well done. Note: Patties can be make in oven at 350 degrees until done. Yield: 5 servings.

-----


Meat Loaf -- Anne Walters
2 1/2 lb. ground beef

1/4 C. minced onions

2 C. soft bread crumbs

3 tsp. salt

2 tsp. paprika

1 tsp. mustard (from jar is OK)

2/3 C. tomato soup

1 egg

Soften bread crumbs then add all Ingredients, mix thoroughly. Pat into loaf pan pack down. Butter if mixed night before. When ready put in oven for 1 hr. at 400 degrees.

-----


Chicken Waikiki Beach -- Nick Schell
2 whole chicken legs and 2 whole chicken breasts

1/2 cup flour

1/3 cup salad oil or shortening

1 teaspoon salt

1/4 teaspoon pepper

sauce

1 can (1 lb., 4 oz.) sliced pineapple

1 cup sugar

2 tablespoons cornstarch

3/4 cup cider vinegar

1 tablespoon soy sauce

1/4 teaspoon ginger

1 chicken boullon cube

1 large green pepper, cut crosswise in 1/4-inch circles

1. Wash chicken; pat dry with paper towels. Coat chicken with flour.

2. Heat oil in large skillet. Add chicken, a view pieces at a time, and brown on all sides. Remove as browned to shallow roasting pan, arrang pieces skin side up. Sprinkle with salt and paper.

3. Meanwhile, preheat oven to 350 degrees F.

4. Make sauce: Drain pineapple pouring syrup into 2-cup measure. Add water to make 1/14 cups.5. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger, and boullon cube; bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken.

6. Bake, uncoverd, 30 minutes. Add pineapple slices and green pepper; bake 30 minutes longer, or until chicken is tender. Serve with fluffy white rice. Makes 4 servings.

Originally published on May 18, 2014, and reprinted with permission from the publisher of the newspaper where I was formerly employed.

　

　
　




　

3 Vegetable Casserole and Circus Peanut Salad for Easter dinner

VINTAGE FAMILY FIXIN'S

(revived)

Easter Sunday then and now

　
Welcome to the Easter Sunday edition of Vintage Family Fixin's.

Christ The Lord has risen today, Hallelujah!

My family and I will be spending the afternoon with my mom and stepdad, Judy and Dan Behringer, and my siblings and their families.

My mom Judy - the woman who raised me - came into my life in 1970 when she married my father, Fred McDonald who had lost his first wife, my mother Sandra McDonald, to leukemia.

I was an only child but in 1971 I got a sister, Amy, and then another sister, Molly, in 1974.

In 1979 we got a brother, Matthew.

Fred and Judy were together until after Matthew graduated from high school.

After Dad, Mom, Amy and I moved from Columbus to Caldwell, we lived with my dad's parents Fred and Ruth on upper Belford Street.

After Molly was born we moved to 605 Belford St.



Fred and (the former) Judy McDonald with daughters, Amy, l, Molly and Lisa (me), r, on Easter Sunday 1977.

Shortly after this picture was taken we moved to 704 West St. (I helped carry a large swing set down the street when we moved because it was only a block to our new house).

Among our new neighbors were two older women who lived in the stone-faced house at the corner of West and Belford streets, Helen Ellerman and Jeannette Marshall.

Helen lived downstairs and Jeannette lived upstairs.

Jeannette and my mom shared conversations, and recipes.

Mom asked me to bring to her house today a vegetable and a Jell-O dish for Easter dinner.

Today's featured recipe of 3 Vegetable Casserole was given to my mom by Jeannette. I found a copy in my recipe box.

Mom made this dish for our family on special occasions like Christmas and Easter.

It is very good.

3 Vegetable Casserole

1 package of frozen peas

1 package of frozen lima beans

1 package of french green beans

1 cup of medium white sauce (see below)

1 cup of mayonnaise

3 hard-cooked eggs

4 strips of crisp bacon

Combine the white sauce, mayo and eggs (chopped) and set aside.

Cook vegetables separately according to directions and drain well. In a buttered casserole place the peas and cover with 1/2 the sauce. Next place the lima beans and remaining sauce. Then make a wreath of the green beans around the casserole and place the crumbled bacon in the center of the wreath. Place in a 300 degree oven just long enough to heat through.

Medium white sauce

2 tablespoons butter, 2 tablespoons flour, 1/4 teaspoon salt, a dash of black pepper, 1 1/2 cups milk. Melt butter, stir in flour using wooden spoon or wire whisk. Stir or whisk until there are no lumps and then stir in milk slowly until smooth and bubbly. Use a small heavy pan.


•••
The Jell-O dessert I've chosen to take to mom's Easter dinner is called Circus Peanut Salad and I can't wait to taste it. It's been a while since I've eaten a circus peanut. How about you?

I found this week's bonus recipe in Grandmother Ruth McDonald's recipe box.

BONUS RECIPE

Circus Peanut Salad

40 circus peanuts cut up in bits

Mix with 1 large box orange Jell-O. Stir in 3 cups boiling water till dissolved. Add 1 No. 2 can (crushed) pineapple and juice also. Refrigerate till thickens enough to add 1 medium size carton of Cool Whip. Frost when set with topping (see next).

Topping

Mix 1 small box of lemon Jell-O with 1 small package of Philadelphia Cream Cheese and stir in 2 cups boiling water.

Let stand in refrigerator until almost set. Add 1 small Cool Whip and mix well.

Frost Jell-O and garnish with mandarin orange slices.

***

Happy Easter, Dad!


Originally published in the newspaper where I used to work on April 20, 2014, and reprinted here with permission of the publisher.





　

Grandma McDonald's Tuna Casserole

 

VINTAGE FAMILY FIXIN'S

(revived)

Tuna Casserole is quick after a track meet

Welcome back to Vintage Family Fixin's.

I prepared this week's recipe after a middle school track meet to feed members of my family who didn't get their fill of pizza, hot dogs and other concessions at the chilly Cambridge event.

It is from my late grandmother Ruth (DeVol) McDonald's recipe box, and after we all tasted it … devoured it … I told my sons I wished she was here to tell her how much we loved it.

Grandma and Grandpa McDonald helped take care of me after my mother, Sandra Ellen (Watson) McDonald, died, and my father, Fred S. McDonald II, worked in Columbus.

Grandma worked a full-time job at the Noble County Courthouse. Grandpa (Fred) was a carpenter with Hill's Store in Caldwell. He was well known for laying carpet and linoleum in many Noble County homes.

Me following my graduation from Caldwell High School in 1984 with my grandparents, the late Fred and Ruth McDonald.

I'm convinced this was something grandma and grandpa made regularly as it is quick to prepare and very tasty.

Tuna Casserole

Mix together:

1 - 10 1/2 ounce condensed cream of mushroom soup

1 - 8/12 ounce drained small sweet peas

1- 5.33 ounce can chunk tuna

Pour into baked 9 inch pie shell. Bake 25 minutes in 350 degree oven.

Top with 3 1/2 ounces of french fried onion rings.

Bake 5 minutes more.


•••••

I used solid white albacore tuna and a frozen Pillsbury Pet-Ritz 9 inch deep dish pie crust which I baked for 15 minutes just before making this dish. This recipe is labeled a casserole but resembles a pot pie both in appearance and taste.

My husband asked if it was made with turkey or chicken. LOL

My star runner, William Donis Loos, had three helpings.

Today's bonus recipe is from Carrie Beatrice "Bea" (Tompkins) Loos' recipe box.

Bea was my husband, David's grandmother and she died on Dec. 9, 2001. I was blessed to have met and spent some time with her before she died.

She and her husband Willard (who my runner is named after) owned and operated the former Loos Produce poultry dressing business on the city's West End before retiring to a farm off Route 662 on Loos Lane.

Bea and Willard had two sons, John and Donis "Don;," the later was my husband's father. Don died before David and I met. Our son Will is named after him too.

This recipe is does not have a title but it is "from the kitchen of Don Loos."

Don Loos was a cook at several places in town.

I'm going to call it Don's Hash.

BONUS RECIPE

Don's Hash

1 package dried beef
1 tablespoon butter

1 can of potato soup

1/3 cup milk

1/3 cup cream

1 small can or 1 cup peas

Lightly brown beef in butter, add soup, milk, creams and peas. Heat and serve.

Let me know if you try the recipes and please share any stories you have with me about any of the people I talk about in my columns.

Caldwell's former eye doctor, Dr. Robert "Bob" Rudge sent me an e-mail this week informing me that his wife, Nancy, happened upon my Two Ruth's column from March 23 (published September 13, 2014 on this blog) that mentioned a recipe for Chicken Cashew Casserole by Ruth DeMarco.

"I went to Cambridge High (1944) with a Ruth Campbell and thought it would be quite a coincidence if this is the same one that provided a recipe that may 'grace' the table of one of her 'old' classmates," he wrote.

Yes, Dr. Rudge, son Steve confirmed that Ruth Campbell DeMarco also graduated from CHS in 1944.

Dr. Rudge fitted me with my first pair of eyeglasses ever in the 1980s.

Nancy was the pianist and organist at the Caldwell United Methodist Church, where I became a member in junior high.

It is a small world.

Originally published on April 6, 2014; reprinted with permission from the publisher of the newspaper where I used to work.

　






   

Revival of Vintage Family Fixin's

Early this spring I started a recipe column in the local newspaper where I worked. I called it Vintage Family Fixin's. I wanted to offer readers a recipe - or two - from the recipe boxes of my late grandmothers. In doing this I recalled stories about these women, and other members of my family, and found that sharing those memories with an audience resulted in letters and telephone calls from those who knew them.

It was the beginning of a great journey for me that ended too soon. After the publication of only five columns, I suddenly lost my job due to an error in a headline that had nothing to do with the recipe column.

I did not have an opportunity to tell any of the readers about my sudden departure or my blog but it is my hope that as I revive the recipe column maybe you will share this URL with someone who might find it interesting.

Over the next few weeks I will reprint all of the columns on this blog.
 
Here's the first one.

 

Vintage Family Fixin's

Two Ruths

Welcome to Vintage Family Fixin's.

Today begins with a story of discovery, a theme that has accompanied me through the past year (more about that in a future column).

My late paternal Grandmother Ruth (DeVol) McDonald's recipe box is much like my maternal Grandmother Janice (Day) Watson's attic -- full of unexpected surprises, coincidences or perhaps fate.

Looking through Grandmother McDonald's recipe box last week I ran across a dish called Chicken Cashew Casserole by Ruth DeMarco who in cursive wrote her recipe on a large index card that has two holes punched along the top. DeMarco, hmmmm, I know a DeMarco.

Wow!

It just so happens that Ruth's son, Steve DeMarco, is a contributor to [the name of the newspaper where I used to work] of news concerning Cambridge Concert Association. We are periodically in communication as I am his contact at the newspaper. We also are friends on Facebook.

So it was a coincidence that my Grandmother McDonald, who died at age 68 on Jan. 20, 1989 -- six months before I came to work at the newspaper -- at some point and time during her life met Ruth DeMarco.

Grandmother McDonald resided in Caldwell and worked in the Auditor's Office and later Probate Court at the Noble County Courthouse.

Ruth DeMarco lived a very active life in Cambridge and passed away in 2008 at the age of 81.

The women were six years apart in age.

So how did Ruth McDonald know Ruth DeMarco?

"Her mother's maiden name was Riddle. So she has/had lots of relatives and friends in Caldwell and the area," said Steve of his mother.

Steve said of his mother's Chicken Cashew Casserole, "I make it often and it's very tasty!"

More meals from Noble County folk will be coming your way because in Grandmother McDonald's recipe box I found recipes from the old Ralston's (Pharmacy in Caldwell), the Club in Caldwell, and some of my grandmother's friends (Wanda Wheeler, Mary Jane Yontz) and my Grandfather Fred McDonald's sister Ruth Smith.

Plus you'll enjoy fixin's from my husband's late grandmother Bea Loos, plus some from my late birth mother Sandra (Watson) McDonald, my late aunt Peggy (Watson) Ruppel, and my mother who raised me Judy (Spitler) McDonald Behringer.

Today's featured recipe is from Grandmother Watson's recipe box. Grandmother celebrates her 88th birthday on March 25. Happy birthday, Grandmother! You are the best cook and I remember you making this soup for me. I'm so blessed to have you.



Grandmother Watson's Fresh Mushroom Soup recipe prepared by me.

Fresh Mushroom Soup

1 pound mushrooms

6 tablespoons butte or margarine

2 cups finely chopped onions

1/2 teaspoon sugar

1/4 cup flour

1 cup water

2 cans beef broth

1 cup dry vermouth (optional)

1/2 tablespoon salt

1/4 teaspoon pepper
Chop mushrooms. In large pot melt butter. Add onions and sugar. Saute over medium heat, stirring frequently for about 15 minutes or until golden. Add mushrooms and saute for 5 minutes. Stir in flour until smooth. Cook for 2 minutes, stirring constantly. Pour in water and smooth until smooth. Add remaining ingredients and heat to boiling. Reduce heat and simmer uncovered 20 minutes.

P.S. I fixed this soup and my family liked it with the exception of Will, 13, who doesn't particularly like mushrooms. Lee, 11, said, "It's delicious."



Grandmother Janice Watson and me.

BONUS RECIPE

Ruth DeMarco's Chicken Cashew Casserole

1 (3 ounce) can chow mein noodles

1 1/2 cans cream of mushroom soup

1/2 cup chicken stock

1 breast of chicken (or 8 ounces of any cold chicken, more if desired (cooked chicken)

1/4 pound cashews, cut in quarters

1/2 cup celery, cut fine

1/4 small onion, cut or chopped

Dash salt and pepper

Set aside 1/2 cup noodles. In 1 1/2 quart casserole, combine the rest of ingredients. If cashews are not salted, add more salt. Sprinkle reserved 1/2 cup noodles over top. Dot with butter.

Bake 30 minutes in 325 degree oven.


Originally published on March 23, 2014; reprinted with permission from the publisher of the newspaper where I used to work.