Easter Pearl's Best Recipes

E A S T E R P E A R L’ S

B EST R E CI PE S

E A S T E R PE A R L M E A D OW S R A D F O R D LU N N EY I N T R O D U C T I O N B Y PA M E L A S . K L E B E R

in lov ing m em o ry o f E a s te r P ea r l Mea dow s Ra df o rd Lu nney apr il 1  1 9 2 3 – j u ne 1 0  2 0 1 7

C opy r ig ht Š 2017 A l l r ig ht s re s er ve d. This b o ok or any p or t ion t here of may not b e re pro duce d or us e d in any manner w hats o e ver w it hout t he e x press w r itten p er m ission of t he publisher e xc e pt for t he us e of br ief quot at ions in a b o ok re v ie w.

Por t rait of E aster Pe arl by L aura Gardner.

R epr inte d w it h p er m ission.

Pr inte d in t he Unite d St ates of Amer ic a

First Pr int ing , 2017

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E A S T E R P E A R L’ S

BES T R ECI PE S Recipes By E a st e r Pearl Meadow s Radf o rd Lunney Int ro duct io n By Pam ela S . K leber Ph o t ography and B o o k Desi g n By Eric R. Co nrad

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EASTER PEARL AND HER CHILDREN

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CON T E N T S Introduction

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Zucchini Custard Pie

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Zucchini Apple Pie

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Rhubarb Custard Pie

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Chocolate Zucchini Cake

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Zucchini Relish

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Zucchini Bread

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Freezer Strawberry Jam

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Freezer Bread and Butter Pickles

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Freezer Corn

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Stuffed Peppers

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Pudding Pie Filling

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Sugar Cream Cake

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Caribbean Cream Cake

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Tiny Chocolate Cupcakes

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Walnut Drop Cookies

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Peanut Butter Bars

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No Cook Chocolate Fudge

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Fruit Dip

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I N T R OD U CT ION

By definition, inspiration comes from outside ourselves. It can be an unseen force that drives us to do or create something special. Or, inspiration can be a tangible force, like a person, who offers us an internal will to create something special. Easter Pearl Meadows Radford Lunney was so unique that she offered both forms of inspiration to those who knew her. She was one of those exceptional people with just the right blend of unassuming compassion, modest living, and the purest gift of all - giving herself to others.

Born in a log cabin near a small West Virginia town on Easter Sunday, April 1, 1923, she was given the name “Easter Pearl�. When she was a young girl, her mother taught her the fundamentals of gardening, cooking, cleaning and providing for the family.

At age 11, she lost her mother to cancer. Young Easter Pearl was quickly positioned as the one who gardened, cooked, cleaned and helped provide for her family for the next several years. She married Charley Radford on June 3, 1946. She then moved with her husband and children to Fort Wayne, 8

Indiana in 1951. Gardening, cooking, cleaning and providing for her own family were already functions she had honed during her early years.

During her 94 years, Easter Pearl accumulated more experiences than most people can imagine for one lifetime. She truly enjoyed talking about life, gardening and cooking with family and friends.

And most of all, she loved to give the gift of herself by giving food. One of her favorite “secret” ingredients was zucchini. Although zucchini might be underrated in the culinary sense, Easter Pearl found a way to transform zucchini into scrumptious pies, relishes, and breads that would always leave you wanting more.

This book is a brief collection of her most popular recipes she made for others. Yes, even some of her zucchini recipes. While there are many more wonderful dishes she prepared over the years, these are the first ones her family would like to share. This offering is a way to extend her own gift of giving herself…. through the gift of food recipes. We hope that Easter Pearl’s unending inspiration makes its way into your kitchen.

- Pamela S. Kleber 9

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Z U CC HIN I C U S TA R D PI E

IN G R E DIE N T S: 1 1/2 cup peeled zucchini - after cooking 1 or 3/4 cup sugar 1 cup milk 1 egg 2 tablespoons flour 1 1/2 tablespoons melted margarine 1/4 teaspoons salt 1 teaspoon vanilla 9-inch pie crust

DIR E CT ION S: Peel, slice, and cook zucchini for 10 minutes until tender.

Drain. Add the remaining ingredients. Beat well or use a blender. Fill pie crust will mixture. Bake for 15 minutes at 400°, then for 30 minutes at 350°.

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ZUCC HINI A PPL E PI E

I N G R E DIE N T S : 6 cups sliced zucchini - slow boil in water until tender 3 tablespoons lemon juice Dash salt 1 3/4 cups sugar 2 teaspoons cinnamon 2 teaspoons cream of tartar Dash nutmeg 2 tablespoons flour 2 tablespoons cornstarch 2 refrigerated 9-inch pie crusts

DI R E CT ION S: Mix sugar, cinnamon, cream of tartar, nutmeg, flour, and cornstarch. Add zucchini, lemon juice, and salt. Mix well.

Fill 9 inch pie crust. Dot with butter. Add top crust. Bake at 400° for 40 minutes or until brown.

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R HU B A R B C U S TA R D PI E

IN G R E DIE N T S: 4 cups rhubarb- about 6 stems cut into one inch pieces 2 cups sugar 4 tablespoons flour 1/2 teaspoon salt 2 tablespoons butter 4 eggs - well beaten 10 inch pie shell

DIR E CT ION S: Mix rhubarb and 3/4 cup sugar. Let stand until watery.

Work 1 1/4 cups sugar, flour, and salt into butter, add eggs, then add to rhubarb mixture. Pour into an unbaked 10 inch pie shell. Bake for 15 minutes at 400°, then 45 minutes at 325°.

If frozen rhubarb is used, pour off water before adding sugar.

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C HO COL AT E Z UCC H I N I C A K E

I N G R E DIE N T S : 1/2 cup margarine - softened 1/2 cup oil 1 3/4 cup sugar 2 eggs 2 cups grated zucchini 1 teaspoon vanilla 1/2 cup sour milk - regular milk okay 2 1/2 cups flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon cinnamon 4 tablespoons cocoa 1/2 teaspoon cloves - optional

DI R E CT ION S: Combine all ingredients. Pour mixture into a greased and floured 9x13 pan. Sprinkle chocolate chips on top. Bake at 325° for 40–50 minutes.

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Z U CC HIN I R E L I SH

IN G R E DIE N T S: 5 cups ground zucchini 3 cups chopped celery 3 cups chopped onion 2/3 cup chopped red or green pepper 6 cups water 1/2 cup salt 3 cups white vinegar 4 cups white sugar 2 tablespoons mustard seed 1 teaspoon celery seed 1 teaspoon turmeric

DIR E CT ION S: Combine zucchini, celery, onion, pepper, water, and salt. Bring to a boil for 10 minutes. Drain well and add remaining ingredients. Mix together. Let mixture stand for 1 hour. Bring to a boil for 10 minutes. Ladle relish into jars, leaving 1/2 headspace. Seal jars.

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ZUCC HINI B R E A D

I N G R E DIE N T S : 3 eggs 2 cups sugar 1 cup oil 2 cups grated zucchini - peeled or unpeeled 2 teaspoons vanilla 1 cup flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt 3 teaspoons cinnamon

DI R E CT ION S: Beat eggs until light and foamy. Add sugar and beat again.

Add oil, zucchini, and vanilla. Mix lightly, beat well. Add flour, baking soda, baking powder, salt, and cinnamon.

Mix until blended. Divide batter into 2 well greased loaf pans. You may add 1/2 cup nuts. Bake at 325° for 1 hour.

Cool 10 minutes and remove from pan.

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F R E E Z E R S T R AW BE R RY JA M

IN G R E DIE N T S: 2 cups strawberries 2 tablespoons lemon juice 4 cups sugar 1 box Fruit Jell Pectin 3/4 cup water

DIR E CT ION S: Combine strawberries, lemon juice and sugar in a large bowl. Stir until sugar is dissolved. Let stand 10 minutes.

Combine pectin and water and bring to a boil for 1 full minute. Add pectin mixture to fruit mixture. Stir 3 minutes. Ladle jam into freezer jars, leaving 1/2 inch headspace. Cover and let stand until set. Freeze.

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FREEZER BREAD AND BUT TER PICK L E S

IN G R E DIE N T S: 7 cups sliced cucumbers - unpeeled 2 cups white sugar 1/4 teaspoon celery seed 1 cup chopped onion 1 cup vinegar 1 tablespoon salt

DIR E CT ION S: Mix sugar, salt, and vinegar in a bowl. Let sit until sugar is completely dissolved. Add cucumbers. Let stand for 1-2 hours. Stir occasionally. Put in freezer jars. Freeze for later.

Very good.

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F R E E Z E R COR N

I N G R E DIE N T S : 8 cups corn 1 stick butter or margarine 2 tablespoons sugar 1/2 teaspoon salt 3/4 cup water

DI R E CT ION S: Remove kernels from cob. Combine all ingredients in stock pot and bring to a gentle boil. Let simmer for eight minutes, stirring occasionally. Turn off heat and let cool.

Place in freezer bags and store in freezer for up to . Very good.

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S T U F F E D PE PPE R S

IN G R E DIE N T S: 4 green bell peppers 1 pound ground beef 1 onion diced fine 1 cup spaghetti sauce 1/4 pound sausage 2 eggs 2 slices of bread crumbled fine or 1/4 cup crackers crumbled 1/2 package cooked instant rice

DIR E CT ION S: Remove and discard the tops, seeds, and membranes of the peppers. Boil peppers 8 to 10 minutes. Combine all other ingredients. Mix well. Fill peppers with mixture. Bake at 375° for 1 hour.

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PUDDIN G PI E F I L L I N G

I N G R E DIE N T S : 1 stick margarine 1 dozen eggs 3 cups sugar 9 tablespoons corn starch 1 gallon milk

DI R E CT ION S: Mix all ingredients together. Use to make all flavors pie filling.

Note: This recipe was used as a base for the cream pie fillings Easter made at a local restaurant.

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SUGAR CREAM CAKE

IN G R E DIE N T S: 4 eggs 1 stick margarine 1 box cake mix with pudding - any flavor 1 pound powdered sugar 8 ounce package cream cheese

DIR E CT ION S: Combine 2 eggs, margarine, and cake mix. Press in bottom of a 9 x 13 cake pan. Combine powdered sugar, 2 eggs, and cream cheese. Pour over cake mix. Bake at 350° for 35–40 minutes.

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C A R IB BE A N C R E A M C A K E

IN G R E DIE N T S: 8 ounces cream cheese - softened 1/4 cup sugar 5 large eggs 1 box yellow cake mix 1 tablespoon vanilla 1 tablespoon rum 1 small can crushed pineapple 1 cup oil 1 cup water

DIR E CT ION S: Mix cream cheese, 2 eggs, crushed pineapple, and sugar.

Beat well. Add remaining ingredients and mix for 3 minutes on high speed. Pour mixture into well greased cake pan and bake at 325° for 55–65 minutes.

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T I NY C HO COL AT E C U P C A K E S

I N G R E DIE N T S : 1 1/2 cup flour 1 cup sugar 1/4 cup cocoa 1 teaspoon salt 1/2 cup oil 1 cup water 1 tablespoon vinegar 1 teaspoon vanilla 16 ounce Cool Whip 8 ounce Philadelphia cream cheese 12 ounce package chocolate chips

DI R E CT ION S: Combine Cool Whip, cream cheese, and 1/2 teaspoon salt. Mix well and beat. Fold in chocolate chips. Set aside for later. Combine all other ingredients. Mix well. Fill well greased cupcake pan with mixture. Bake at 350° for 15 to 18 minutes. Let cool, then add frosting mixture to top of each cupcake.

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WA LNU T DR OP CO OK I E S

IN G R E DIE N T S: 1 2/3 cup flour 1 cup sugar 1/2 cup margarine or butter 1/4 teaspoon salt 1/4 teaspoon baking soda 1 teaspoon baking powder 1/2 or 1/4 teaspoon nutmeg 1 egg 1/2 or 1/4 teaspoon lemon peel 12 cups sour cream 12 cups walnuts 1 teaspoon vanilla

DIR E CT ION S: Mix well. Drop by teaspoonfuls. Bake at 350° for 12–15 minutes.

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PE A NU T B U T T E R B A R S

I N G R E DIE N T S : 2 cups powdered sugar 6 graham crackers 1 cup peanut butter 1 stick butter or margarine 1/3 cup peanut butter 6 ounces chocolate chips

DI R E CT ION S: Cut together sugar and peanut butter. Crush crackers and mix them in. Melt butter and add to mixture. Press into 8 x 8 inch pan. Melt 1/3 cup peanut butter and 6 ounces chocolate chips. Pour on top. Refrigerate. When set, cut into squares.

Double recipe for 13 x 9 inch pan.

Note: 12 graham crackers crushed equals 1 full cup of crumbs.

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N O CO OK C HO COL AT E F U DG E

IN G R E DIE N T S: 1 pound margarine 1 pound Velveeta cheese 4 pounds powdered sugar 1 cup cocoa 2 tablespoons vanilla 2 cups chopped nuts

DIR E CT ION S: Melt margaine and cheese on low heat. Add remaining ingredients and mix. Pour in pan and spread out. Let set and cup into squares.

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F R U I T DIP

I N G R E DIE N T S : 8 ounces Philadelphia cream cheese 8 ounces marshmallow cream 2 to 3 teaspoons milk

DI R E CT ION S: Mix together until creamy. Dip your favorite fruit.

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