Hickory Hollow

Four generations of Pennsylvania cookery are collected here for the first time. Organized by relation, this heritage family cookbook includes dishes from aunts, grandmothers, great-grandmothers, and great-great-aunts that are delicious and easy to prepare.

HICKORY!HOLLOW

Four Generations of Family Recipes

Contents Aunts 3 Grandmothers 8 Great–Great Grandmothers 21 Great–Great Aunts 26

texture by Tina Sea

Aunts

LEFT Great–Grampie Carl Menchey and his wife Great–Grammie Kathryne Menchey holding

a very young Aunt Connie Nielson around 1951. RIGHT from left, Aunt Kris Gabel, Karin Guise (my mother) and Aunt Connie in the Dome Room at Monticello.

3

from Aunt

Connie

4 pork steaks cut into bite sized pieces 1 onion chopped 5 Tbl. flour 4 cups chicken broth 1/4 tsp. garlic powder 1/2 tsp. oregano 2 tsp. cumin 2 7 oz. cans of chopped green chilis (don’t drain)

Sauté pork and remove from pan. Add a little oil and sauté onions. Add spices. Add flour bit by bit and stir until mixed with oil and spices. (May have to add a little more oil.) Slowly add chicken broth, whisking constantly to mix with flour.

Return meat to mixture and add chopped green chilis and liquid.

Heat until broth thickens. Serve with flour tortillas.

Chili Verde 4

aunts

breakfast lunch

dinner dessert

Spicy Roasted Mixed Nuts from Aunt

A family photo, circa late 1980s. Back row, left to right: Me, Don Guise (my dad), Uncle Doug Gabel holding my cousin Kyle Gabel, Aunt Kris, Uncle Marty Nielson. Front row, left to right: Karin Guise (my mom), my Grammie: Phyllis (Fid) Fissel, my Grampie: Gaylard (Pink) Fissel, and Aunt Connie, who’s holding my cousin Katlyn Nielson.

breakfast lunch

dinner

1 2 1 2 1/3 1 1/2 1/4 1/4 1/2 1/2

Connie

cup pecans cups walnuts cup almonds Tbl. butter tsp. ground thyme tsp. ground cumin tsp. ground mustard tsp. cayenne pepper tsp. allspice tsp. white pepper tsp. salt

dessert

Melt butter. Add spices and stir.

Pour over nuts and stir to mix and coat. Put nuts onto a baking sheet in a single layer. Roast in a preheated oven at 350Âş for 4 minutes. Stir and roast for another 4 minutes.

Remove and let cool.

aunts

5

y flickr photo b

atthew user M

Garrett

texture by buyandcreate.com

Chocolate Muffins from Aunt

1 1/2 1/2 1/4 1/2 1/4 1/2 1/4 1 1/2 3/4 3/4 1 1 2 1 2 1/2 breakfast

Connie

cup white flour cup whole wheat flour cup oat bran cup ground flax seed (optional) cup sugar cup brown sugar cup unsweetened cocoa powder tsp. salt tsp. baking soda cup fat-free milk cup unsweetened applesauce Tbl. cooking oil Tbl. molasses tsp. balsamic vinegar tsp. vanilla egg whites cup chocolate chips

lunch dinner dessert

Preheat oven to 350ยบ. Spray 16 muffin cups with nonstick cooking spray. Combine all dry ingredients except chocolate chips in a mixing bowl. Make a well in the center. In another bowl, combine all liquid ingredients. Add them to dry ingredients and stir until just moistened. Fold in chocolate chips. Spoon batter into prepared muffin tins, filling each about 3/4 full. Bake for 15 minutes. Let cool in pan on rack for 5 minutes. Remove from muffin tins.

aunts

7

Grandmothers

LEFT Grammie. MIDDLE: Grammie and me in her living room. RIGHT My Pappy, Harold Guise,

my younger brother Matthew, and my Grandma Mary Guise, sometime in the early 1990s..

from Grammie

1 lb. hamburger 1/2 ketchup 1 1/2 Tbl. Worchestershire sauce 2 Tbl. mustard 1 1/2 Tbl. vinegar 1 1/2 Tbl. sugar small onion, diced 1/2 tsp. celery seed 4 hamburger rolls

Do not brown hamburger.

Combine all ingredients in a fry pan (Grammie used cast iron).

Cook, covered, on low for 45 minutes.

Spoon generously onto toasted hamburger rolls (potato rolls recommended) and serve warm.

Sloppy Joes breakfast lunch

dinner

dessert

grandmothers

9

photo

by fli c

kr us

a Tur

er Se

tle

Deviled Eggs from Grandma

Mary

Emily A summertime staple. I think these were at every family picnic we ever had.

Grandma used the traditional Hungarian paprika, but I also like the smokier, spicier Spanish kind.

1 dozen hard-boiled eggs 1/4 tsp. salt 7 Tbl. mayonnaise 1 Tbl. vinegar 1 tsp. mustard dash onion salt paprika

breakfast lunch

dinner

dessert

Peel eggs and cut into halves lengthwise. Remove yolks and put into bowl. Add salt and mash with fork. Mix the rest of the ingredients except for the paprika into the yolks. Spoon yolk mixture into egg halves, and top each with a dash of paprika.

grandmothers

11

from Grandma

Mary

Emily Yellow Hill was the name of the farm my dad grew up on. By the time I was born, my grandparents had moved to another house, but my dad took me to see the old place many times. It’s beautiful, tucked at the bottom of the hill with an old-fashioned barn and pond, and is especially lovely in the autumn when the leaves burst into color.

2 cans red kidney beans, drained 3/4 cup brown sugar 1 tsp. molasses 1/2 tsp. mustard 1 cup ketchup Me around age 8 braiding Great–Grandmother Martha Jacobs’s hair.

Combine all ingredients in 2 quart casserole dish or saucepan. Bring to boiling point and add beans. Cook about an hour on medium low heat or until desired sauce thickness is reached, stirring frequently.

Yellow Hill Baked Beans 12

grandmothers

breakfast lunch

dinner

dessert

from Grammie Emily We’d always eat these sweet potatoes at holiday dinners—it’s not Christmas or Thanksgiving without them! They’re very sweet, so a little goes a long way.

1/4 1/4 2 1/4 1/2 6

cup butter cup dark corn syrup Tbl. water cup brown sugar tsp. salt sweet potatoes peeled and cubed

Put all ingredients into saucepan.

Cover and bring to a boil, then reduce heat. Cook, covered, for 25 minutes. Remove lid and simmer for 15 minutes more until sauce is slightly thickened.

Candied Sweet Potatoes

breakfast lunch

dinner

dessert

grandmothers

13

photo by

flickr use

r Claire S

utton

from Grandma

Mary

Note To make sour milk, combine a tablespoon of lemon juice or vinegar with enough milk to make 1 cup of liquid. Let stand five minutes before using.

2 1/2 3 1/2 1 1 2 2 1

cups brown sugar tsp. salt Tbl. cocoa powder cup vegetable shortening cup boiling water cup buttermilk or sour milk tsp. baking soda cups flour tsp. vanilla

Mix brown sugar, salt, cocoa powder, and shortening together in large bowl. Add the boiling water and buttermilk or sour milk and mix together. Stir in the baking soda, flour and vanilla.

Bake at 350o for 25-35 minutes.

Top with icing or a dusting of powdered sugar as desired.

Eggless Chocolate Cake breakfast lunch

dinner dessert

grandmothers

15

Shoo-Fly Cake from Grammie

Emily Shoo-fly pie is a traditional Pennsylvania Dutch dessert and this cake version is a delicious variation.

Me on a maple syrup gathering expedition.

16

grandmothers

Crumb mixture 4 c. all-purpose flour 2 c. powered sugar 1 c. shortening or butter

In large bowl, mix together flour and powered sugar. Cut in shortening or butter with knife.

Reserve 1 cup for topping.

Batter 2 c. warm water 1 c. molasses 1 tsp. baking soda

In separate bowl, combine baking soda, water, molasses and rest of crumb mixture. Mix well and pour into loaf pan. Sprinkle reserved crumb mixture over top of batter. Bake at 350 degrees for 35-40 minutes.

breakfast lunch

dinner dessert

from Grammmie Emily This is one of my favorite dishes, a delicious blend of savory and sweet. As a little kid, I would put syrup as well as gravy on top of my waffles!

1 1/2 cups cooked chicken, cut into bite-size pieces 1 cup gravy 1/3-1/2 cup milk 1/2 Tbl. flour

Place chicken in frying pan over medium heat and warm. Sprinkle with flour and continue warming (don’t cook). Slowly pour milk over chicken and flour, constantly stirring until milk begins to thicken. Don’t let it boil. Add gravy, continuing to stir, until mixture is hot.

While gravy is cooking, make waffles. Pour gravy over waffles and serve hot.

Chicken &Waffles breakfast

lunch dinner dessert

grandmothers

17

photo by

flickr use

r aresaub

urn

Chocolate Chip Cookies from Grammie

Emily These are the famous Fissel cookies that we had at every special occasion but especially at Christmas. All the women would bake dozens, in case someone might be without a cookie at some point.

Note Bake the full time for crisp cookies, bake less for softer, chewier cookies.

1 cup vegetable shortening 3/4 cup brown sugar 3/4 cup sugar 2 eggs 1 tsp. hot water 1 tsp. vanilla 1 1/2 cup flour 1 tsp. baking soda 1 tsp. salt 2 cups quick oats 1 12 oz. package of chocolate chips

breakfast lunch

dinner dessert

Cream shortening with mixer.

Gradually add sugar to shortening and cream until fluffy. Add eggs one at a time, then add hot water and vanilla. Take mixer out of bowl. Add flour, baking soda and salt, and mix with spoon.

Fold in quick oats and chocolate chips.

Drop by tablespoonfuls onto cookie sheets. Bake at 350o for 8-10 minutes. Let cool a minute or two before putting them on cookie rack.

grandmothers

19

from Grandma

Mary

1/3 c. butter 1⁄4 to 1⁄2 tsp. cinnamon 1⁄2 to 3⁄4 c. white sugar (depending on sweetness of apples) 2 Tbsp. cornstarch 4 apples cored peeled cut in half 1 1⁄2 c. water

In 10” skillet, melt butter over medium heat. Stir in sugar and cornstarch; mix well. Add remaining ingredients except water and stir until smooth; add apples.

Cover and cook over medium heat, spooning sauce over apples occasionally until they are tender and sauce is thickened (12-15 min.). Serve warm.

Butterscotch Apples 20

grandmothers

breakfast lunch breakfast lunch

dinner dinner dessert dessert

Great–Grandmothers

LEFT Great–Grandma Ella May Fissel with two of her three sons, Great–Uncle Don on the right

and Grampie on the left. RIGHT Great–Grandma Ella May playing the banjo with two wfriends.

21

from Great–Grandma

Fissel

Note These biscuits are great for breakfast, with gravy or eggs or topped with fresh strawberries and whipped cream for dessert.

2 1/2 4 1/2 1/3 2/3

cups flour tsp. salt tsp. baking powder tsp. cream of tartar cup vegetable shortening cup milk

Combine all dry ingredients.

With a pastry blender, cut shortening into flour mixture. Add milk. Stir together by hand until just mixed. Drop on ungreased cookie sheet (or roll out and cut with round cookie cutter or an inverted juice glass dipped in flour). Bake at 400o for 10 minutes or until lightly browned.

Fluffy Biscuits 22

great–grandmothers

breakfast

lunch dinner dessert

Sand Tarts from Great–Grammie

Menchey

Aunt Connie Grammie Menchey made these cookies every Christmas and they are my FAVORITE! I used to “help” her when I was little by smearing the egg on the cookies and sprinkling the sugar on top.

Note You have to keep this batter cold and work quickly or it sticks to the rolling pin. Handle cookies gently, as they break easily.

1 cup cold butter or margarine 2 cups cugar 3 cups flour mixed with 1 tsp. baking soda 3 eggs, beaten Topping 1 egg, beaten Cinnamon sugar Whole walnuts

Cream butter and sugar with mixer. Add eggs, flour and baking soda mixture. Refrigerate for an hour. Take out small amount of dough and roll thin with a rolling pin. Cut with cookie cutters and put on ungreased cookie sheet.

Work quickly! Put a little dab of beaten egg on each cookie, then cinnamon sugar and a walnut.

Bake at 375o for 5-6 minutes until barely beginning to brown.

Repeat with rest of batter.

Store cooled cookies in layers between sheets of wax paper.

Great–Aunt Marian Smith

breakfast lunch

dinner dessert

great–grandmothers

23

y flick photo b

r user A

er njuli Ay

Cole Slaw from Great–Grandma

Fissel

Aunt Connie The ratio of vinegar to sugar is approximate – these are Grammie’s adaptations for me since I can’t just dump things together and have them taste right!

Note Make sure to thorough dry the cabbage after washing, as the dressing will stick better to dry cabbage.

3 4 1/2 1 1/2

Tbl. vinegar Tbl. sugar tsp. salt pint sour cream head of green cabbage, finely chopped 1/2 head of purple cabbage, finely chopped 2 carrots, shredded

breakfast lunch

dinner

dessert

In large bowl, mix cabbage and carrots, tossing gently. In separate bowl, combine vinegar, sugar, salt, and sour cream. Pour over cabbage and carrot mixture and toss again. Adjust flavorings to taste.

great–grandmothers

25

Great–Great Aunts Great-Great Aunt Margaret Scott (nÊe Nau) on her wedding day, with Grammie (second from right in front) as her flower girl!

from Great–Great

Aunt Margaret

Emily These are delicious—smooth and creamy. Aunt Connie makes them at Christmas.

Note Shredded coconut can be added to the filling, and each ball can be rolled in chopped walnuts or pecans before being dipped in chocolate.

1 lb. powdered sugar 1/2 lb. softened butter 1 tsp. vanilla cream 5 blocks of baking chocolate 1/3 block of paraffin

Butter Cremés

Mix powdered sugar, butter and vanilla with mixer and add enough cream to make workable ball. Chill in refrigerator for several hours. Roll into bite size balls; put on cookie sheet covered by waxed paper. Insert toothpick into each ball and cool again.

Melt chocolate with paraffin (makes the chocolate stick to the candy).

Holding by toothpick, dip each ball into chocolate, remove, and put back on cookie sheet. Chill again. When cold, remove toothpicks. Dip spoon into warm chocolate mix and drip a bit of chocolate onto hole left by toothpick.

Store candy in layers separated by wax paper in cool place.

breakfast lunch

dinner dessert

great–great aunts

27

from Great–Great

Aunt Margaret

Emily This is the traditional Christmas drink we always have, usually at dinner or while opening presents. It is delicious! Aunt Connie It really does look pretty in a punch bowl if you’re into entertaining.

Note This is non-alcoholic, but I’ve added a small amount of rum before and it is not very noticeable.

1 1 1 3/4 2 3 12 1 1 1

quart hot tea quart cranberry juice quart apple juice cup lemon juice cups orange juice cinnamon sticks 2” long whole cloves cup sugar orange sliced lemon sliced

Combine all ingredients except orange and lemon slices and bring to a boil. Pour into punch bowl and float the slices.

Wassail 28

great–great aunts

breakfast lunch

dinner dessert

Dedicated with love to my wonderful family who provide not just delicous food but much inspiration and support.

Mom, me, and Aunt Kris at Monticello.

29

Designed and illustrated by Emily Guise.

The text is set in Neutraface and Pacifico.

30

breakfast lunch

dinner

dessert

Four generations of Pennsylvania cookery are collected here for the first time. Organized by relation, this heritage family cookbook includes dishes from aunts, grandmothers, great-grandmothers, and great-great-aunts that are delicious and easy to prepare.

HICKORY HOLLOW

Four Generations of Family Recipes