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Converted from paper version of the Broad Ripple Gazette (v05n04)
Recipes: Then & Now - Grandma's Kitchen - by Douglas Carpenter
posted: Feb. 15, 2008

Recipes Then and Now header


Grandma's Kitchen

I was busy in the kitchen the other day and I got to thinking about how very different my kitchen is from the one our great grandmothers cooked in. I have all these electric appliances she never dreamed of, each one making my cooking effort easier and faster. Great grandma had to work when she went into her kitchen. It also took very close attention to all manner of details.
There would have been no thermostatically controlled oven for consistent baking results, no refrigerator to keep the eggs and dairy fresh for any length of time. She did not have a heavy duty stand mixer to knead the bread dough she baked regularly. No hand mixer to make the whipped cream and meringue their lightest and fluffiest. Also yet to come were the blenders, toasters, coffee makers and microwave ovens. Automatic dishwashers were still decades away while she dealt with the problem of not having running water in her kitchen.
Can you imagine trying to cook on a huge cast iron wood fired stove? It must have taken great skill to cook while keeping everyone safe from the flames and heat. I remember reading somewhere years ago the most common cause of death among women prior to the twentieth century was childbirth and burns from cooking. Imagine the knowledge she must have had just to keep the temperature of the oven at the right level and constant. The origin of the phrase 'put it on the back burner' came from the fact most stoves of the time were cooler towards the back and hotter in the front.
All this makes me wonder if I would still be as interested in cooking if I lived in those days.
Here is a simple casserole recipe worth trying. It is not something great grandma would have been able to make as easily as we can. Without the canned sauce and instant potatoes it would take us a lot longer, too.


Sloppy Joe Casserole with mashed potatoes

1 lb. ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can Sloppy Joe sandwich sauce
1 1/2 cups frozen corn
2 cups water
1/4 teaspoon garlic salt
2 cups instant mashed potato flakes
1/4 cup sour cream
1 beaten egg
1/2 cup shredded cheese, Cheddar or jack

Preheat oven to 325 degrees. In a large skillet cook ground beef, onion and bell pepper over medium high heat until beef is thoroughly cooked. Drain of any excess grease. Add the can of sauce and corn and mix well. Reduce heat and simmer 4 to 6 minutes or until hot. In medium saucepan bring water and garlic salt to a boil. Remove saucepan from heat and stir in potato flakes until well blended. Add sour cream and the beaten egg and mix well. Spoon the beef mixture into an ungreased shallow 2 quart casserole. Spoon the potato mixture on top of casserole and sprinkle with cheese. Place casserole in oven and bake for 25 to 30 minutes or until potatoes are set. Makes about 4 servings.

Recipes: Then & Now - Grandma's Kitchen - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Grandma's Kitchen - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Grandma's Kitchen - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Grandma's Kitchen - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan


Recipes: Then & Now - Grandma's Kitchen - by Douglas Carpenter
image courtesy of Douglas Carpenter
Quan





Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com




douglas@broadripplegazette.com
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