Recipes to Whet Your Appetite for History
One warm California day in 1892, a group of local wives gathered together to enjoy an afternoon tea. The rest is history.
In fact, that gathering sparked the founding of a club that has been meeting monthly for over 125 years. While members have come and gone, the spirit of friendship endures and this year it’s more important than ever to connect with our friends. To begin this storytelling journey we will share with you, our new friends, the tradition of sharing recipes.
These recipes have stood the test of time whether it’s one generation or five and each comes with its own history and the potential to become part of yours.
Carol Nielsen’s Corn Casserole
This dish is served at every Nielsen Thanksgiving dinner and is a regular part of the annual We and Our Neighbors potluck too. Unofficially voted the “yummiest recipe to be passed around at a board meeting”, we hope that you’ll enjoy the way this creamy side-dish warms your belly and your heart.
Ingredients:
1 cup sour cream
1 stick of butter, melted
1 can kernel corn (do not drain)
1 can creamed corn
1 box Jiffy corn muffin mix
To Prepare:
Preheat oven to 350
Mix all ingredients together. Bake in a casserole dish until top is brown (about 50 mins).
Alice Matson’s Crab Giovanni
“My husband and I started the tradition of all the family at our house on Christmas Eve the first year of our marriage. It has continued every year with additions (and losses) until now. COVID-19 demands separation but we plan to continue next year. This recipe became the favorite many years ago and remains at the top of the list.”
Ingredients:
1/2 Cup butter or margarine
2 cloves minced garlic
2 Cups chopped onions
1/2 lb shredded sharp cheddar cheese
1/2 lb fresh mushrooms, sliced
1/2 Cup sliced stuffed olives
1/2 Cup sour cream
2-3 Cups crabmeat
2 Cans (14.5oz) pieces/crushed tomatoes
1/2 lb spaghetti or linguini, cooked
1 1/2 tsp salt
1 1/2 tsp dried basil
To Prepare:
Melt butter in large frying pan and slowly sauté onions, mushrooms and garlic until tender. Combine with remaining ingredients and stir until well mixed. Pour into greased 3 qt. casserole. Bake at 350 for 35 to 45 min. until hot and bubbly. If dish has been refrigerated allow 1 hr. baking time. 8 to 10 servings.
Join us each month for another recipe, another bit of story, another neighborly note from San Jose.