Flavors From The Past: Memoirs and Recipes
By Linda Kay
()
About this ebook
Wilma Weiland Diekhoff grew up on an 80 acre farm near Hartsburg, Illinois, which is the setting for most of this story. After many years of talking about publishing a book on her life, this story began, interspersed with recipes from families and friends. Her husband, Delmar also grew up on a farm, but near Delavan, Illinois. All farm ground in this area is rich and fertile, and families could make a decent life on the farm. With the German heritage, people were hard working, conservative, and maybe just slightly stubborn. To put this book together, Wilma and her daughter Linda worked their way through stacks and stacks of recipes, and some of these, unfortunately, have no name to give credit where it is due. If names have been omitted from an original recipe, please accept apologies. Some of the recipes were so vague, they had to be cooked or baked to see if everything was included. Ancestors obviously took some things for granted in writing the recipes down! You might also note that the recipes contained in this book have no pretense of controlling calories. Foods were prepared with rich butter and cream, sparing no flavor for the price of a few calories.
Linda Kay
I was raised on a farm in Illinois and attended schools in a town of less than 2000 hard-working, industrious characters. Like many of my peers, I married young, had three beautiful children, and divorced in my 30's. As luck would have it, a girlfriend introduced me to a fabulous single man who married me with my three teenaged children and has stuck with me through all the ensuing drama in our lives. Together we finished education goals; he with an MBA on top of Engineering, and me with an undergrad in accounting and a graduate degree in Human Resources. My most rewarding career experiences were when I was in business for myself, working with small business owners, and eventually teaching online for DeVry/Keller Graduate School. My life has been a roller coaster of experiences with challenging jobs and moves to many parts of the Midwest and South. My writing will reflect many of these personalities as I create my stories for you, my readers.
Related to Flavors From The Past
Related ebooks
The Blue Willow Inn Bible of Southern Cooking: 450 Essential Recipes Southerners Have Enjoyed for Generations Rating: 0 out of 5 stars0 ratingsThe Authentic Amish Cookbook Rating: 5 out of 5 stars5/5Pie: a Savor the South cookbook Rating: 0 out of 5 stars0 ratingsKiller Recipes Rating: 0 out of 5 stars0 ratingsCast Iron Cookbook Rating: 0 out of 5 stars0 ratingsKentucky Sweets: Bourbon Balls, Spoonbread & Mile High Pie Rating: 0 out of 5 stars0 ratingsDown Home Southern Cooking 3 Rating: 0 out of 5 stars0 ratingsSeventy-Five Receipts for Pastry, Cakes, & Sweetmeats Rating: 0 out of 5 stars0 ratingsMy Grandma’s Vintage Recipes: Old Standards for a New Age Rating: 0 out of 5 stars0 ratingsTrailer Food Diaries Cookbook: Austin Edition, Volume 2 Rating: 0 out of 5 stars0 ratingsSouthern Holidays: a Savor the South cookbook Rating: 0 out of 5 stars0 ratingsSenn's War Time Cooking Guide Rating: 5 out of 5 stars5/5Simply Spam Cookbook: Ultimate Recipe Book for Making Delicious & Simple Spam Recipes Rating: 0 out of 5 stars0 ratingsThe Farmer's Wife Comfort Food Cookbook Rating: 0 out of 5 stars0 ratingsGrandmother's Cookbook, Tipsy Treats, Authentic Antique Recipes from 100+ Years Ago Rating: 0 out of 5 stars0 ratingsSkillet Cookbook: A Selection of Delicious & Easy Skillet Recipes Rating: 0 out of 5 stars0 ratingsStraight from Grandma’s Kitchen: 100 Classic Southern Recipes Rating: 0 out of 5 stars0 ratingsYummy Cast Iron Cookbook: A Collection of Cast Iron Recipes For You To Enjoy Rating: 0 out of 5 stars0 ratingsThe Power of Pasta: A Celebrity Chef's Mission to Feed America's Hungry Children Rating: 5 out of 5 stars5/5Amish Cooks Across America: Recipes and Traditions from Maine to Montana Rating: 3 out of 5 stars3/5The Loving Kitchen: Downright Delicious Southern Recipes to Share with Family, Friends, and Neighbors Rating: 5 out of 5 stars5/5The Clueless Baker: Learning to Bake from Scratch Rating: 0 out of 5 stars0 ratingsCocoa Bombs Rating: 0 out of 5 stars0 ratingsThanksgiving Recipes: Sharing Blessing of the Harvest! Rating: 0 out of 5 stars0 ratingsKentucky Cooks: Favorite Recipes from Kentucky Living Rating: 3 out of 5 stars3/5101 Things to Do with Chocolate Rating: 4 out of 5 stars4/5Trailer Food Diaries Cookbook: Portland Edition, Volume 1 Rating: 0 out of 5 stars0 ratingsThe Sentimental Kitchen: Delicious Dishes from Family and Friends Rating: 0 out of 5 stars0 ratings
Regional & Ethnic Food For You
My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours Rating: 4 out of 5 stars4/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Mediterranean Diet Meal Prep Cookbook: Easy And Healthy Recipes You Can Meal Prep For The Week Rating: 5 out of 5 stars5/5Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5One Bowl Meals Cookbook Rating: 4 out of 5 stars4/5The Worst-Case Scenario Survival Handbook: Expert Advice for Extreme Situations Rating: 3 out of 5 stars3/5The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen Rating: 5 out of 5 stars5/5Modern Mediterranean: Easy, Flavorful Home Cooking Rating: 0 out of 5 stars0 ratingsMediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Rating: 5 out of 5 stars5/5The Everlasting Meal Cookbook: Leftovers A-Z Rating: 5 out of 5 stars5/5Korean Home Cooking: Classic and Modern Recipes Rating: 5 out of 5 stars5/5The Tucci Cookbook Rating: 4 out of 5 stars4/5The Foxfire Book of Appalachian Cookery Rating: 5 out of 5 stars5/5Everyday Slow Cooking: Modern Recipes for Delicious Meals Rating: 5 out of 5 stars5/5Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks Rating: 5 out of 5 stars5/5Mediterranean Diet Cookbook Rating: 5 out of 5 stars5/530 Day Mediterranean Diet Meal Plan: Ultimate Weight Loss Plan With 100 Heart Healthy Recipes Rating: 4 out of 5 stars4/5Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss Rating: 0 out of 5 stars0 ratingsThe Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsFrench Comfort Food Rating: 5 out of 5 stars5/5Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo Rating: 4 out of 5 stars4/5The Everything Mediterranean Diet Book: All you need to lose weight and stay healthy! Rating: 4 out of 5 stars4/5Creole and Cajun Cookbook: New Orleans Cuisine Rating: 5 out of 5 stars5/5Oaxaca: Home Cooking from the Heart of Mexico Rating: 0 out of 5 stars0 ratingsThe Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes Rating: 0 out of 5 stars0 ratingsThe Official Downton Abbey Afternoon Tea Cookbook Rating: 4 out of 5 stars4/5Rustic Mexican: Authentic Flavors for Everyday Cooking Rating: 4 out of 5 stars4/5Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries Rating: 5 out of 5 stars5/5
Reviews for Flavors From The Past
0 ratings0 reviews
Book preview
Flavors From The Past - Linda Kay
FLAVORS FROM THE PAST
Memoirs and Recipes of Wilma Weiland Diekhoff
Linda Kay
Copyright © 2014 by Linda Kay
Smashwords Edition
All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission, except in the case of brief quotations embodied in critical articles or reviews. Please do not participate in or encourage the piracy of copyrighted materials in violation of the author’s rights. Purchase only authorized editions.
CONTENTS
PROLOGUE
INTRODUCTION
SPRING
Iced Tea
Lemonade
Homemade White Bread
Chicken Salad Sandwiches
Mayonnaise
Oatmeal Cookies
French Creams
Seven-Minute Frosting
Sour Cream Frosting
Pie Crust (Never-Fail)
Gooseberry Pie
Rhubarb Pie
Rhubarb Crisp
Rhubarb Jam
Strawberry Pie
Strawberry Sun Preserves (Dorothy Aper)
Strawberry Jam
Country Fried Chicken
Baked Chicken with Dressing
Dressing (Stuffing):
Celery Dressing:
Oyster Dressing
Roast Duck
Roast Goose
Dinner Rolls (Florence Diekhoff Cross)
Man’s Supper Rolls (Dorothy Weiland Aper)
Mom’s Pecan Rolls (Elizabeth Weiland)
Coffee Cake
Butterscotch Pie (Elizabeth Weiland)
Chocolate Chiffon Pie (Elizabeth Weiland)
Sunday Pot Roast
Homemade Vegetable Soup
Prize Angel Food Cake (Dorothy Aper)
Homemade Noodles (Elizabeth Weiland)
Egg Yolk Sponge Cake (uses up egg yolks left from Angel Food cake)
Carrot Cake (Elizabeth Weiland)
Cream Cheese Frosting:
Potato Cake (Grandma Aper – Dorothy's Mother-in-law)
Hot-Crossed Buns (The Country Fair Cookbook, 1975, Farm Journal, Inc.)
Baked Ham
Scalloped Potatoes (simple)
Sugar Drop Cookies (Dorothy Weiland Aper)
SUMMER
Asparagus Casserole
Asparagus Potato Soup (Lucille Clark)
Pickled Beets
Pickled Yellow Wax Beans
Sauerkraut (Irene Jeckel’s mother, Lizzie Stauffer)
Sauerkraut Salad
Cole Slaw (Cabbage Slaw)
Cabbage Rolls
Brussels Sprouts (Linda Smith, OTR at Abe Lincoln Memorial in Lincoln, IL)
Carrot Casserole
Marinated Carrots
Broccoli Casserole
Broccoli and Cauliflower Salad
Louise’s Society Chip Pickles (Louise Christensen)
Hydrated Lime Pickles
Dill Pickles (the best)
Ice Box Pickles
Bread and Butter Pickles
Sweet Dill Pickles
Sweet Pickle Relish (Alltrista Corporation, 1993)
Piccalilli (Behrolzheimer, 1944)
Freezer Slaw
Frozen Sweet Corn
Corn Fritters (Elizabeth Weiland)
Pancakes
Potato Pancakes (German)
Head Cheese
Waffles
Fastnachts (Raised Doughnuts)
Drop Doughnuts
Apple Walnut Coffee Cake
Overnight Cake (Ruth Lanaghan, Dan’s Judy's mother)
Hot Oatmeal
Biscuits and Gravy
Scrambled Eggs
Poached Eggs
Dried Beef on Toast (S.O.S.)
Cinnamon Coffee Cake (Mom found this one in the Prairie Farmer)
Danish Pastry (Elizabeth Weiland)
Egg Casserole (Thelma Goeken - Dave's Judy's mother)
Potato Salad
Cherry Pie
Yeast Rolls
Whole Wheat Bread
Cheese Cake (Mary McMillan, a friend from Florida)
FALL
Frosted Creams
Frosted Creams Icing
Au Gratin Potatoes
German Potato Salad
Potato Soup (Elizabeth Weiland)
Potato Cheese Soup (Eileen Hazelman)
Stuffed Onions
Tomato Juice
Canned Tomatoes
Tomato Salad (Wilma’s Recipe)
Popcorn Balls
Carmel Corn (Eileen Hazelman)
Cracker Jacks (Wilma’s recipe)
Hog Jowl with Greens
Bloutwerst (Blood Sausage)
Dry Sugar Cure
Brine Cure (Dried Beef)
Barbecued Sandwiches
Fork Cookies
Chili
Vanilla Ice Cream
Pudding with Sour Cream Sauce (Elizabeth Weiland)
Sweet Potato Puff
Candied Sweet Potatoes
Scalloped Oysters
Scalloped Dakota Sweet Corn (Jerry Christensen)
Cranberry Salad (Elizabeth Weiland)
Quick Cranberry Salad (Elizabeth Weiland)
Cranberry Pudding
Marshmallow Jell-O Salad (Ruth Aper)
Celery Jell-O Salad
Pumpkin Bread (Elizabeth Weiland)
Springerlies (Elizabeth Weiland)
Molasses Cookies (Elizabeth Weiland)
Butter Cream Frosting (Florence Cross)
Special Pumpkin Pie (Wilma Diekhoff)
Pumpkin Pie (Elizabeth Weiland)
Short Bread (Ruth Bertram)
Date Cake (Elizabeth Weiland)
Mother's Favorite Date Cake (Virginia Allen's mother Mabel Dunn)
Date Pudding
Cookie Squares (Dorothy Aper)
Fried Rabbit (under 3 months - 3 1/2 to 4 1/2 lbs)
Baked Rabbit (mature)
WINTER
Christmas Fruit Cake (Elizabeth Weiland)
Bread Pudding (Elizabeth Weiland)
Hard Sauce (no cooking) (Berolzheimer, 1943)
Raisin Sauce (Berolzheimer, 1943)
Date Bread (Elizabeth Weiland)
Date Pudding (Margaret Klokkenga)
Fruit Cake (Wilma Diekhoff)
Chocolate Fudge (Emma Steiger)
Chocolate Nut Toffee (Unknown)
Caramel Nut Clusters
Peanut Butter Fudge (Dorothy Aper)
Maple Candy
Divinity (Wilma Diekhoff)
Taffy Apples
Peanut Brittle (Katie Dobey)
Lebkuken (Julie Harmsen Cross)
Pepper Nuts (Rachel Woll)
German Chocolate Kisses (Irma Lanaghan, Dan’s Judy’s mother)
Molasses Taffy
White Taffy
No Cook Candy
Candied Popcorn (Arnold Rademaker loved to make this for a treat for visitors)
Mince Meat (for Pies)
Can’t Fail- Marshmallow Meringue
Pumpkin Chiffon Pie (Wilma Diekhoff)
Applesauce Cake
Petits-fours (Elizabeth Weiland)
Apple Sauce Spice Cookies
Spicy Cookies (old fashioned) (Dorothy Aper)
Overnight Cookies
Raisin- (or Fruit-) Filled Cookies (Dorothy Aper, from Mrs. Claus Leesman)
Praline Cake (Ann Oltmann) (Mom had it spelled Parline
)
Pineapple Upside Down Cake
Chocolate Roll Up (Elizabeth Weiland)
Bran Rolls (Kay Cross)
Brown Bread (Elizabeth Weiland)
Raisin Bread
Whole Wheat Bread (Ida Walker from her mother)
Ginger Bread
Sugar Cookies
Ice and Snow (By Linda Kay)
Hamm Loaf (Mrs. Hamm, Lincoln)
John Mozette (Wilma Diekhoff – Got this recipe when I was in school)
Roll-in-one Meat Loaf (Glenna Weiland)
Stuffed Steak
Superior Stock
Chinese Won Ton Soup
Hamburger Chop Suey
Joe’s Fried Rice
Meat Casserole Dish (Elizabeth Weiland)
Meat Pie
Stuffed Beef (Elizabeth Weiland)
Surprise Meat Loaf (Elizabeth Weiland)
Meat Loaf with Vegetables
Chicken Spaghetti Italian (Helen Betzelberger)
MISCELLANEOUS
Shrimp Delight (Glenna Weiland)
Pecan Apple Cake
Oatmeal Cake (Beth Hammond)
Inter Continental Pate
Corral Barbecued Ribs
Au Gratin Diced Potatoes (Large Group – Recipe can be decreased)
Mexican Corn Bread (Virginia Allen - Florida Friend)
Cheese Soup (Ilene Hazelman)
Hard Rolls
Walkaways (Maralee Hobbs)
Snow on the Mountain
Black Walnut Ice Cream
Corn Bread
Anniversary Salad
Angel Mysteries
Chocolate Caramel Bars
Gertie's Chocolate Cake
Hula Cake
Nut Cake
Sunshine Cake
Butterscotch Cake
Apple Crisp
Pumpkin Nut Bread
Key Lime Pie
Deep Dish Apple Cider Pie
Butterscotch Nut Cake
Luscious Lasagna
Romaine Lettuce Salad
Vinaigrette Dressing
Thousand Island Dressing
Basic French Dressing
Orange Julius Refresher (Ruth Logeman)
Lemon Chiffon Pie
Kentucky Corn Casserole
Slush
Spicy Butter Barbecue Sauce
Green Split Pea Soup
Meat Balls
Heavenly Hash
Our Waldorf
salad
Cabbage-Pineapple Salad
Waffles
French Toast
Prologue
A number of years ago, 2001 to be exact, my mother and I finally published her memoirs in the form of a cookbook. Together we sold some 700 copies in print form through meetings with women’s groups and local newspaper publications. The book is now out of print, as all the copies are sold. It is my pleasure to now publish these delightful stories of her early years on a farm in central Illinois, along with the recipes of family and friends. The picture on the front of this book is from Mother’s graduation from high school, just before she turned 18.
Linda Kay
INTRODUCTION
Wilma Weiland Diekhoff
In the summer of 2000 (August 15th to be exact), I began the delightful task of putting together this book. I had talked about writing my memoirs for years, and dreamed of having a book of my own. I am an avid reader, with no particular limitation as to fiction, non-fiction, biography, etc. For several years, my daughter, Linda, tried to get me to write, buying various help guides, and even furnishing me with a tape recorder and tapes. I did get lots of notes written down, and hope to put some of the more personal reflections together at another date. Last year Linda left her full-time job, and we began to get all these thoughts together.
My book has become a joy for Linda and I to pursue. Whatever other obligations we might have, Fridays were reserved for writing. We laughed until we cried, remembering people, situations and events. There are many people who will never know the joy of this mother-daughter bond, and we consider ourselves very lucky. We have supportive husbands, who encouraged us
I have gleaned some information from some old books Linda's husband, Jerry, found in the old farmhouse in South Dakota, when he helped his mother move into town. The first of these is The Victory Binding of the American Woman's Cook Book, Wartime Edition, edited by Ruth Berolzheimer, 1938, Butterick Publishing Company. The second book is a school book, used by Jerry's dad: Elements of Farm Practice, by A.D. Wilson and F W. Wilson, 3rd Edition, 1921, Webb Publishing Co. The third book is: Good Times on the Farm, by E. Ethel Cox Dietz, 1923, Newson and Company. They have been a great resource for my farming memories. I worked my way through stacks and stacks of recipes, and some of these, unfortunately, have no name to give credit where it is due. If I have omitted someone's name from an original recipe, please accept my apology. Some of the recipes were so vague, we had to cook or bake the recipe to see if we had everything included. Our ancestors obviously took some things for granted in writing the recipes down!
It's probably a good idea if we give you a little family history, as you will see some of these names appear in our book. I was born to John and Elizabeth Weiland on July 17th, 1919. Both of them were born in the United States, but their parents were from Germany. My sister, Dorothy (Aper), was two years older, and brother Don Weiland was born when I was 18 years old. All of us had an opportunity to visit the German home of our ancestors. I married Delmar Diekhoff on June 2, 1940, and we had four children; J. Daniel (Dan), Linda, Kevin Duane, and David Kurt. David now farms where Delmar and I farmed for many years. Dan is married to Judy Lanaghan, Linda is married to Jerry Christensen, Kevin is married to Cindy Tammeus, and David is married to Judy Goeken. There are ten grandchildren, and seven great-grandchildren. Delmar was born in 1916 to John and Kate Diekhoff. John and Kate both came to this country from Germany as children. Delmar had one sister, Florence who was married to Ralph Cross. Ralph and Florence had two children, Phyllis (Stan Struebing) and Bob (married to Julie Harmsen). Sister Dorothy married Herman Aper, and they had three daughters: Karen (Ballard), Kay (Cross), and Lori (Thomas). Don married Glenna Ferguson, and they had three children: Michelle (McLean), Tammy (Norton), and Scott. Don and Herman and Dorothy are deceased, as are Florence and Ralph.
I grew up on an 80 acre farm near Hartsburg, Illinois, which is the setting for most of this story. Delmar also grew up on a farm, but near Delavan, Illinois. All farm ground in this area is rich and fertile, and families could make a decent life on the farm. With the German heritage, people were hard working, conservative, and maybe just slightly stubborn. This may be true of everyone in our family, except for Linda and I, of course. We have decided that we have broken the mold, and we are having a great time doing it!
A special thanks to all in our family who have encouraged me, as Linda and I worked on this book, offering suggestions and recipes to incorporate. But I especially want to thank Delmar (died 9/30/2001), who put up with us every Friday as we holed away in the back bedroom, monopolizing his computer, so he couldn't play solitaire.
You might also note that the recipes contained in this book have no pretense of controlling calories. Foods were prepared with rich butter and cream, sparing no flavor for the price of a few calories.
I just hope you enjoy reading and using the recipes as much as we enjoyed putting it all together!
God bless each of you,
Wilma Diekhoff (died 10/30/2003) and Linda (Kay) Christensen
SPRING
Spring is a new beginning. After spending the winter indoors most of the time, with shorter days of sunlight, everyone anticipates the sunshine and the budding of trees. The wild geese and ducks that had flown south for the winter could be seen in the skies flying in formation. As we write this book, I miss that sign of spring, as the winters are milder, and many of the geese never leave central Illinois. All the wild birds would begin making their nests in the rows of hedges that bordered the farm properties. Many of these hedges have now disappeared to make way for more ground to farm. David, the youngest of my children, and the farmer in the family, has dug out some of the hedges at the Delavan farm that my kids used to climb over when we had huge snowstorms. Ditches have been narrowed, eliminating some of the cover for the wildlife to nest.
When spring came, children could finally discard the heavy boots and scarves, the coats and the long underwear that had been a part of the long winter. Scarves were made of wool, hand-knitted and scratchy. Boots were rubber and slipped on over your shoes. I remember having to wear the long underwear, but when I went to school, I would pull the long pants up to hide them under my dress. Then when I went home, I would pull the legs back down and tuck them into my socks, so my mother wouldn’t know I had pulled them up while I was at school. I was embarrassed to have someone see the long underwear, even though everyone wore them.
Girls always wore dresses in those days. And my mother wore a long dress all the time. We wore button shoes, even to play outside. I always had a pair of dress shoes and a pair of play shoes, and they were always black or brown. Bonnets were worn whenever you were outside, or you had a straw hat to wear. Mom made arm covers out of old cotton stockings, to ward off the