Thomas Nelson - Heirloom Recipes: An iVillage Solutions Book

HEIRLOOM RECIPES HEIRLOOM
RECIPES Best-Loved Recipes from Generation to Generation Jennifer Saltiel
EDITOR Copyright 2003 by iVillage Inc. All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any meanselectronic, mechanical, photocopy, recording, or any otherexcept for brief quotations in printed reviews, without prior permission of the publisher. Published by Rutledge Hill Press, a division of Thomas Nelson, Inc., P.O. Box 141000, Nashville, Tennessee 37214. cm.
Recipes of women who use the iVillage Website.
Includes index.
ISBN 1-4016-0045-X
1. cm.
Recipes of women who use the iVillage Website.
Includes index.
ISBN 1-4016-0045-X
1.

Cookery, American. 2. Cookery, International. I. Saltiel,
Jennifer Rosenfeld. iVillage.
TX715.H44 2003
641.5973dc21 2003000255 Printed in the United States of America
03 04 05 06 07 5 4 3 2 1 Contents iVillage would like to gratefully acknowledge the wonderful cooks who make up the Heirloom Recipes community at iVillage.com. iVillage.
TX715.H44 2003
641.5973dc21 2003000255 Printed in the United States of America
03 04 05 06 07 5 4 3 2 1 Contents iVillage would like to gratefully acknowledge the wonderful cooks who make up the Heirloom Recipes community at iVillage.com.

The women who have gathered in this online discussion group since July 2000 have shared many delicious recipes and heartwarming stories, regularly swapping family favorites and helping new visitors who come looking for help recreating a dish just like Grandma used to make. Were pleased to share their family recipes and stories with the world at large.Without them, this book would not exist. In particular, wed like to thank Elaine Kurschner and Giovanna Roy, who jointly lead the discussions and recipe swaps in this community, for their invaluable assistance in bringing this book to fruition. As leaders of the Heirloom Recipe community, they help preserve Americas traditional recipes on a daily basis by nurturing a committed group of cooks who know that great recipes are more than food on a platetheyre a connection with our past. Finally, many thanks to Alysia Korelc, who provides guidance and supervision for all of our Food discussion areas, for her assistance in coordinating many details, and to Paige Sarlin, who provided invaluable assistance in transforming the recipe card notes of so many women into a single book. My great-grandmother Sarah was a wonderful cook from Austria who never used a recipe, even when she baked.

Instead she would improvise adding whatever ingredients struck her fancy. One of her daughters favorite desserts was a simple cake made with crisp, tart apples and sweet, golden crust that filled their home with an aroma of cinnamon and butter (recipe on page 174). When she got married, she watched Sarah make it and took notes so that she could bake this treat for her own family. My motherwho in turn learned the recipe from my grandmotherlikes telling me this story whenever she makes this dessert. Thats what heirloom recipes are all aboutnot just an opportunity to eat something delicious, but a way to connect generations of a family together and to keep the memory of loved ones alive. For years, the women of the iVillage online community have been swapping their own family favorites, inviting others into their secret recipe boxes.

They have found this to be a wonderful way to get to know about each others history, culture, and traditions and, thanks to the Internet, a chance to make new friends all over the world. We have gathered 200 of these special recipes in this cookbook for you to enjoy. And, as we know every family has its own heirloom recipes, weve included space for you to record your own at the end of this book. From Giovannas Fresh Cinnamon Rolls to Aunt Jewels Chicken and Dumplings, perhaps some of these special recipes will become part of your familys collection and be treasured for years to come. Jennifer Saltiel 1
Breakfast Dishes Nona Rosas Pepper and Egg Frittata From the kitchen of Elaine KurschnerWhen I was a child, my grandparents lived in a big farmhouse. The kitchen had a wood stove around which everyone gathered.

One of my favorite memories is of my grandmother cooking breakfast for my grandfather when he came home from his job as a night watchman.To this day, the aroma of peppers frying brings back the image of her standing at the big black stove making his favorite dish.2 tablespoons olive oil2 medium bell peppers, washed, seeded, and chopped1 medium yellow onion, chopped1 clove garlic, mincedteaspoon crushed red pepper flakesSalt and pepper12 eggs, well beatenGrated Romano cheese Preheat the oven to 350. Heat the olive oil in a large, ovenproof skillet, and add the peppers and onions. Saut until well cooked and soft. Add the garlic, and saut until the onions and peppers begin to brown. Season with the red pepper and salt and pepper to taste. Add the eggs to the skillet, and cook over medium-high heat.

With a metal spatula, gently lift the edges so that the uncooked egg can run under. When the bottom is cooked, place the skillet in the oven. Bake until the top is firm and the bottom is lightly browned. Cut into wedges, and serve with lots of crusty bread, grated cheese to taste, and red pepper flakes. Makes 6 servings Oven-Baked Spanish Omelet From the kitchen of C.K.My father made the most wonderful omelet. The recipe was handed down from my great-grandmother, who moved to the United States from Spain.

The basic recipe only has olive oil, potatoes, eggs, and seasonings, but you can add whatever you want to it (such as sauted vegetables, cubed cooked ham, or cooked, crumbled sausage) and it always turns out beautifully. Traditionally served cold, I love this dish piping hot.1 tablespoon olive oil4 large potatoes, peeled and sliced10 large eggsSalt and pepper Preheat the oven to 350. In a small cast iron skillet (or oven-safe skillet) with a lid, heat the oil over medium heat. Add the sliced potatoes, and fry them until they are tender to the point of a fork. Remove from the skillet, and place on paper towels to drain. Beat the eggs in a medium bowl, and season with salt and pepper to taste.

Arrange the drained potatoes in three layers on the bottom of the oven-safe skillet. Place over low heat, and carefully pour the seasoned eggs over the potatoes. Cover and cook until the middle is cooked halfway through. Place the covered skillet in the oven, and cook until the omelet is cooked all the way through, an additional 15 minutes. Serve immediately, or allow to cool and then serve.