Treasured family recipes can connect us to our past

As I begin my new journey to learn all about internet marketing, I am amazed at what I have found. There are countless websites that share a common theme: preserving family history, stories, memories, and recipes. It is exciting to discover that there are so many others who also value the importance of capturing as much of their family heritage as possible.

The recipes we collect from our mothers and grandmothers are more than a list of ingredients and instructions on how to prepare them. These family recipes are a direct link to our past. They are also an integral part of our memories as we associate them with certain occasions or holidays.

I remember asking my grandmother to write down some of her best recipes. This was years ago, around 1987. To this day, when I read one of her recipes written in her own handwriting, she makes me smile. I can hear her sweet voice saying the words that she wrote. As in her recipe for her Lemon Sponge Pie: “This is a very old recipe and it has a very delicate flavor.” What a treasure is that!

My grandmother, Elizabeth, was German-Hungarian. There were so many recipes that she made with meatballs and noodles that came from her mother, Anna, who brought them from the “old country.” Sometimes when I make these recipes I imagine my great-grandmother making the same recipe. The only difference is that theirs was cooked on a charcoal/wood stove. I was told that the flavors of food prepared in this way had an extra special flavor.

When I eat these old-fashioned favorites, it reminds me of “dinner at grandma’s house.” What a delight it was to feast on the wonderful food she prepared for us! The recipes that I have included are a typical meal that my grandmother used to make. Hmm! How lucky we are to have these family recipes that connect us with our past and bring back such precious memories! Below are some of our family favorite ethnic recipes as well as the Lemon Sponge Pie recipe. Enjoy!

hungarian goulash

Put 1 tablespoon of oil in a pan. Finely chop 1 large onion and fry in oil until golden brown. Add 3 teaspoons of paprika. Stir and add the meat. You can use about a pound of chicken, beef, or veal. We always like the brisket and leg of veal. Add a piece of green bell pepper, a stalk of celery, a tomato (fresh or canned), 1 bay leaf, and 2 cloves. Salt and pepper to taste. Steam meat until juicy. Then sprinkle 1 tablespoon of flour over the meat. Add 1-2 cups of water and simmer until tender. This usually takes about 2 hours. Add 1 or 2 diced potatoes during the last 1/2 hour. I like to serve this with rice, noodles, or bread dumplings. This is a simple but very delicious meal!

bread dumplings

Toast 2 slices of bread and cut into small cubes. Take 1 cup of flour, 1 egg, a pinch of salt, and enough water to make a smooth dough. Mix in a small bowl. When smooth, add the bread cubes and mix well. Have a pot of boiling water ready to which you have added a teaspoon of salt. Use a spoon to cut off tablespoonfuls of dough and drop into the boiling water. Cook until meatballs float and are done. Remove them from the water with a slotted spoon and drain. Top with a little melted butter (about 1/4 cup). Delicious served with goulash, beef stew or roast beef. Serves 4. This recipe can be doubled.

Lemon Sponge Cake

2 eggs, separated

1 lemon

1 cup of sugar

2 tablespoons of flour

1 tablespoon butter

1/4 teaspoon salt

1 cup of milk

Mix the sugar, flour and egg yolks in a bowl. Mix in the lemon juice squeezed from 1 lemon. Add the softened butter and the grated lemon peel. Add milk. Mix well. Beat the egg whites. Gently add the beaten egg whites. Pour it into a no-bake pie crust (recipe below). Bake at 350 degrees for 45 minutes to 1 hour. This is a very old recipe and has a very delicate flavor.

Pie batter: Take 1/4 cup of butter, 2 tablespoons of boiling water and a pinch of salt and beat with a wire whisk until it has the consistency of heavy cream. Add 1 cup of flour. Mix with a fork until crumbly. If it’s too soft, add more flour. Form a ball and roll it out into a round crust to fit the pie pan. Trim the edges so they are even and fluted by pressing between your fingers. Bake at 350 degrees for about 10 minutes or until golden brown.