French Bread Pizza-zz

Favorite dishes in our family originate in many places. Grandmother kitchens, as well as mother kitchens, mother-in-law kitchens, and those of friends have produced satisfying and tasty concoctions that remain favorites through generations. It’s surprising how often friends will exchange recipes that work their way onto the list of favorites.

I thumbed through the cards in my file and noted several that have achieved staying power. One was a main dish that has a name begging creative upgrade: “Hamburger on French Bread.” Through the years we have referred to this as “Topped French Bread,” or “French Bread Pizza.” Nothing seems to stick with permanence.

The recipe card was written in my mother’s handwriting, noting that its source was the mother of our good childhood friends, Fredia. Sixty years ago, my sisters and I belonged to a 4-H club and enjoyed getting together for learning projects with friends that we still keep in touch with today. I recall Fredia as an active 4-H project leader, sharing several recipes that had staying power, just like the friendship between our families.

On my latest trip to the grocery store, a display just inside the door offered French bread loaves at a special price. I took it as a sign that the “French Bread Pizza-zz” was next on the Comfort Food list. For many years, French bread loaves were offered in foil wrappers that could be used in the oven. No longer. But I discovered that the long narrow loaves fit nicely, in a diagonal orientation, in 13” x 9” cake pans, which is what I used to prepare this favorite main dish.

Here’s what you need to make this satisfying dish:

  1. Cut a loaf of French bread in half, long ways.
  2. Mix a pound of lean ground beef with 1/3 cup evaporated milk, 1/4 cup of crushed crackers, 1 egg, 1/4 cup chopped onion, 1 1/2 tsp prepared mustard, 1 tsp salt and 1/8 tsp pepper. A handy tool is a potato masher.
  3. Spread ½ of the meat mixture on each half of the bread.
  4. Wrap in foil, or place in a 13 x 9 pan and cover with a tight-fitting lid.
  5. Bake 20 minutes at 350 F.
  6. Sprinkle ½ cup grated cheese on each half of the loaf. Bake 5 minutes longer.
  7. Slice into desired servings and enjoy.

This recipe is a keeper. My grandson’s comment at dinnertime: “We need to make this more often!”

 

Brown Sugar Raisin Cookies

Perhaps every grandmother bakes cookies. Mine sure did. And there was this one recipe that in my mind was unique to Grandma Georgia. Her recipe for Brown Sugar Raisin Cookies wouldn’t have stood out as special to me, just looking through recipes. Though I am fond of brown sugar concoctions, I have never really taken to raisins. But this cookie wouldn’t be the same without them. In her recipe file, she labeled them “Ola’s Cookies”. Her youngest sister was named Ola. She must have thought fondly of Ola whenever she baked a batch of these cookies. I think of Grandma Georgia. To me, the flavor speaks of delicious odors filling her simple house, her hearty laughter, and her ready hugs. These cookies say “Grandma” as clearly as anything ever could.

I must tell you that the mix of flavors–lemon, brown sugar, and stewed raisins– grows on you and it’s nearly impossible to eat just one. I will also let you know that for years after Grandma Georgia shared this prize recipe with my mother, we could not figure out her secret. Ours never quite ended up the same as Grandma’s cookies. However once upon a time she divulged her little secret (a bit resentfully, as if everyone should just know how to do this.) She always baked a test cookie before she put a sheet of them into the oven. After baking one, if it didn’t turn out light and fluffy, she added more flour. So we learned that recipes aren’t cut in stone. They are meant to be adjusted to preferences and current conditions.

Suffice it to say  that the cookies turn out much better (more like Grandma’s) if the dough is very stiff to start with. You don’t want them spreading out too much during the baking process.

Grandma Georgia’s Brown Sugar Raisin Cookies

  1. Preheat oven to 350 degrees.
  2. Measure a cup of raisin into a saucepan. Cover them with water and simmer them gently while you prepare the rest of the cookie dough.
  3. Cream together 1 cup Crisco and 2 cups brown sugar. Note: I learned a few months ago that genuine Crisco has a component of palm oil in it, which is not environmentally friendly, given that much land in tropical countries is altered to produce the palm trees to meet palm oil demand. I used 1 cup of real butter instead with no detriment to the finished product.
  4. Add 2 well-beaten eggs, 1 tsp vanilla extract, and 1 tsp lemon extract. Beat well.
  5. Measure 3 1/2 cups sifted flour and sift with 2 tsp soda and 2 tsp cream of tartar. Mix the dry ingredients into the dough.
  6. Drain the raisins after they are soft and plump. Add them to the cookie dough, and add 1 cup nutmeats, if desired.
  7. Mix well with your hands. “Makes them soft,” wrote Grandma Georgia.
  8. Drop by spoonfuls onto a baking sheet.
  9. Bake 10 – 15 minutes in the pre-heated oven.

This recipe makes 4 to 5 dozen delicious cookies that provide a taste into the past, a simple, wholesome life filled with love and laughter.

A bit of Grandma’s life wisdom:

“When I was younger and my feelings got hurt or a problem was hard to solve, I would get my hoe, and I would hoe and hoe, as hard as I could, until the problem didn’t seem so big. I used to have a wonderful garden!”

Georgia Wells Harris, November 1983

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