Posts Tagged Grandma Olive’s Recipe Box
Grandma Olive’s Recipe Box – Sauerkraut Salad – may lead to bloating and flatulence
Posted by Caroll in Olive's Recipe Box on February 28, 2015
Warning: Excessive consumption of sauerkraut may lead to bloating and flatulence.
This is a series of posts of one of the recipes that came from my grandmother Olive Roll Howes’ recipe box.
Do you love sauerkraut and looking for a healthier way to add it to your plate? You mean I don’t have to have it with fatted and salted sausages, served on top a hot dog made with processed ____ (well, you fill in the blank)? Yes, there are alternatives. But…here is the disclaimer. There is a bit of sugar in this recipe.
Unpasteurized sauerkraut has health benefits. You know, the most important ones, low calories, vitamins, minerals and fiber. Kraut has more beneficial bacteria1 than live yogurt. About that fiber, might I suggest this dish for Friday or Saturday? That way you won’t offend your co-workers during the work week.
1 jar – 32 ounce Sauerkraut 1 chopped green pepper
1/3 cup white vinegar 2 chopped small onions
1 cup of sugar 4 stalks chopped celery
Pour sauerkraut into colander, run cold water through it and set aside to drain.
Combine vinegar with sugar, boil 1 (one) minute, then set aside to cool.
Mix sauerkraut with chopped green pepper, onions, and celery.
When syrup is cool, pour over vegetables.
Cover and refrigerate at least 24 hours.
Recipe Variations
There are plenty of sugar substitutes that could be used, such as honey or agave nectar. That could help with the sugar rush. I would try cutting up the small snack size red or orange peppers to add color to the dish.
Before you ask, “Why don’t you include an image of the dish?” This series is about the recipe cards themselves. If I can find a “royalty free” image that resembles the dish, I will post it. If not, no go.
1Wikipedia and TheGuardian (http://bit.ly/1DDSbmL)
Oleo, Texas Cake and Frosting – Grandma Olive’s Recipe Box
Posted by Caroll in Genealogy Blog, Olive's Recipe Box on February 21, 2015
Here is another recipe from my grandmother’s box.
Oleo! I am that old to remember hearing the word when I was growing up. The word was used in reference to butter in my grandmother’s house. Oleo is an out-dated word for margarine. Back in time, Oleo was made with vegetable oils. I am not in the mood to debate with anyone on what ingredients margarine is made with today. Yes, I use butter. A pound of butter usually lasts about two months in my house.
Finding a recipe in Grandma Olive’s recipe box was a delight. It brought back memories of her cooking at the family cottage. I loved her peach or apple cobblers. The crust on the bottom and top, tasted wonderfully. Unfortunately, no cobbler recipes have been found. I remember that she made them in a meatloaf or rectangular dish.
I found the index card for Texas cake that listed Oleo as an ingredient. The recipe could have been written back in the 1960’s. The card did not list any frosting which I thought was odd, because this is a sheet cake. Thumbing through the stack, I located the Frosting for Texas cake index card.
I do not remember having this cake at any family gatherings. Nor, have I ever made this cake. So if you try the recipe, let met know. The goal for Grandma Olive’s Recipe Box is to share a part of her life. To memorialize her to family members that didn’t get to know her. And, not let her be forgotten.
The size of the sheet pan is not listed. Based on the amount of ingredients, it is probably a 9 x 9 or 9 x 13 pan. The baking time is not listed either. A good baker knows to cook a cake until it’s done and does not use a timer. A pan of that size may take about 20-30 minutes. Oven temps vary, make sure to check the cake at 20 minutes to see if it needs to bake a little longer. Don’t ask me. I bake brownies and cookies.
Texas Cake
2 sticks Oleo (margarine)
4 Tbsp Cocoa (powder)
1 cup water – bring to boil
2 cups of flour
2 cups of sugar
1 1/2 tsp salt
Mix (above ingredients) well, then add 2 eggs
1/2 cup sour cream
1 tsp baking soda
Spread/pour into pan and bake a 350 (degrees)
Frosting for Texas Cake
1 stick of Oleo
4 Tbsp of cocoa (powder)
6 Tbsp of milk (boil one minute)
add vanilla (probably 1 tsp) and mix well
Optional – Add nuts (pecans) 1/2 to 1 cup
[Spread over cooled Texas Cake]
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