Kiwi Pie

Photo Credit: Shirley Dickard

Kiwifruit Pie

Begin with a pie shell.

1 pkg. 8 oz. cream cheese
1/3 cup sugar
2 tblsp. orange juice
2 tblsp. cream
3 cups kiwifruit (sliced thin)
Layer this, a little difficult, but works out okay
Put in refrigerator to cool.
Glaze – add green coloring (optional)
3 cups sliced kiwis, mash.
2 tblsp. cornstarch in a little cool water
1 cup sugar
Mash kiwis, put in kettle to heat, it will make own juice.
After cooked a little, add sugar, cook a little more, add cornstarch
mix quickly
It will thicken.
Put over pie.
Serve with whipped cream

Guest Post by Shirley Dickard, Author of Heart Wood
“We made the kiwi pie to celebrate our daughter’s January 1st birthday. It was yummy and such an unusual dessert. It wasn’t too sweet, which suited everyone after a long Christmas holiday. **I used a gram-cracker crust, which gave it sort of a key-lime pie taste.” – Shirley Dickard

Photo Credit: Shirley Dickard


Slumgullion Stew – A Historical Mystery

Stew and the making of it has been going on for centuries.  Ancient Greeks (8th – 4th centuries BC) put ingredients into a stomach-like (paunch) of an animal and cooked it over an open fire.

Miriam Webster

slum·gul·lion    noun \ˈsləm-ˌgəl-yən, ˌsləm-ˈ\
Definition of SLUMGULLION
:  a meat stew
perhaps from slum slime + English dialect gullion mud, cesspool


National Archaeological Museum in Athens

National Archaeological Museum in Athens

A variety of cultures lay clam to the name ‘Slumgullion’; English, Irish, Pirates, Pioneers and many more. Some folks have negative associations with it (Ancestral Dish?)‘Slumgullion’ denoted fish offal of any kind. It also has meant “the watery refuse, mixed with blood and oil, which drains from blubber.  Later, ‘slumgullion’ was the name for the muddy deposits at a mining sluice. And finally, it came to mean “a kind of watery hash or stew.


One of the earliest mentions of Slumgullion in literature comes from Mark Twain’s book “Roughing It” (1872) where it was a vile drink served at a roadside way station.


In 2013,  a visiting friend from the United Kingdom (Paul W.) described an ‘If It’s Stew’ that his mom makes. “Basically, if it’s in the refrigerator, it goes into the mix,” he said.


By all accounts, Slumgullion Stew falls into the category of a ‘clean-out-the-refrigerator,’ ‘everything-but-the-kitchen-sink’  type of meal.


I think that there is no reason that the dish cannot be delicious and delightful as long as the preparer has a good sense about flavor, texture and spice combinations.



slumgullion mystery


Redfern Slumgullion Stew

1 large onion, peeled & chopped
4-6 cloves garlic, peeled & chopped
1 medium sized yellow beet, peeled & chopped
1 large turnip, peeled & chopped
4 medium sized yellow potatoes, peeled & chopped
6 carrots, peeled & chopped
1 can tomato paste
4 slices bacon – cut into small bits
4 tblsp. olive oil
6 cups chicken broth
1 pkg. Saag’s Asiago Fennel Chicken Sausage – cut into bite sized slices
salt & pepper to taste

Start with olive oil and uncooked bacon bits in a pot. Heat on medium heat until bacon starts to release it’s fat. Add all peeled & chopped vegetables. Saute till lightly browned.

Add tomato paste and chicken broth. Simmer for several hours until vegetables are done.

About 20 minutes before serving, add sliced Asiago Fennel Chicken Sausage and salt & pepper.

Serve with Baking Powder Biscuits.


Historical research for Slumgullion Stew came about as part of a fiction series that I wrote (Haylee and the Traveler’s Stone).

Haylee is an illustrated, paranormal, adventure. A young woman struggles to understand and control an unusual power that causes her to steal something that should never be stolen.

In Haylee The Traveler (book #3 of the trilogy) , the main character is suddenly transported to San Francisco in 1849 where she directed to find another Traveler who carries a stone with answers to some of her problems.


Maybel and Song from the Bella Union on Portsmouth Square. [ Fictional characters from the book Haylee: The Traveler, by Lisa Redfern ]

Maybel and Song from the Bella Union on Portsmouth Square. [ Fictional characters from the book Haylee: The Traveler, by Lisa Redfern ]

Stepping into the dimly lit interior, Haylee was assaulted by the smell of cigar smoke and cheap perfume. Underneath those layers of smells was the cloying scent of unwashed bodies.

Maybel led them through the room, winding between gaming tables crowded with men. A few women served drinks, one woman led a man up a set of stairs, and several more leaned over the balustrade at the top, wearing…not much at all. Haylee’s cheeks flamed.

Focusing her attention away from those disturbing sights, she watched the layers of clothing sway back and forth over Maybel’s behind. Haylee thought that the dress must be hot, heavy, and uncomfortable. She was glad to be wearing men’s clothes.

People glanced curiously at Homer as he clomped along in the rear. Moving through a set of curtains, they were led into a small room with only a few tables, one of which was occupied by a tall, thin man in formal attire and a woman dressed similarly to Maybel. The hostess’s eyes met the other woman’s. An imperceptible nod communicated across the space between the two. Maybel seated Haylee and Homer farthest from the couple.

A hearty Slumgullion Stew with biscuits arrived. It smelled wonderful! Haylee would have liked nothing more than to shovel it down. But she noticed that the woman at the other table, although chatting and interacting with her partner, kept sending quick glances in their direction.  The woman looked familiar but Haylee could not place where she could have seen her before. It made her nervous.

Eating slowly, pausing to put spoons of thick broth to Homer’s lips, Haylee surreptitiously studied the other woman as well. Dressed in a ruffled, deep purple gown, dark hair swept up on her head revealed clear olive skin. Tendrils that escaped confinement snaked their way along her graceful neck.

Her table partner leaned in close to whisper in her ear. She laughed, placing her hand on his cheek. He moved his head down to nuzzle her neck. Letting her head fall back, her eyes met Haylee’s.

Haylee could feel the burn of embarrassment scorching her face.

The man stood, making a curt bow to the woman as he took his leave. “Until next time, Martina.”



More about Slumgullion Stew – History & Culture

Grim to the last drop. – Word Dective

In the 1880s, “slumgullion” was apparently also used to mean the watery refuse from processing whale blubber as well as the muddy sludge created by mining operations. 

The late Eric Partridge, in his Dictionary of Slang and Unconventional English, sees the “slum” as being a variant on “slob.” A related word, “slubberdegullion,” meaning “a slobbering or dirty fellow.”

So the root sense of “slumgullion” appears to boil down to “unappetizing liquid concoction.”

The Lost Slumgullions of English – New York Times Opinion by Kate Manning

– Informative and entertaining piece about lost words in vernacular.

Slumgullion Fest – East Bay Express (Oakland, CA) – Pirate Food



A few more interesting Slumgullion recipes from


In large skillet or kettle
brown 1 1/2-2 pound mooseburger and
one large minced onion,
seasoned with a good sized slug of
garlic salt and
enough salt and pepper to suit.

When meat is nicely browned,
add a #2 1/2 can of tomatoes or tomato puree.

Simmer about an hour and add one package of previously cooked spaghetti or noodles. Season to taste and serve.


1 lg. lean ground beef, drain grease
1 c. chopped onion
1/2 c. chopped bell pepper
1 clove minced garlic

Cook 5 minutes – until onions are translucent.Add:
1 (16 oz.) can “Mexican” tomatoes
1 (8 oz.) can tomato sauce
1 (16 oz.) can cream style corn
1 (16 oz.) can pitted olives, drained
3/4 c. cornmeal
1 tsp. chili powder
Salt and pepper to taste
Cook for 5 minutes on low heat. Bake in casserole dish 25 minutes at 350 degrees. Top with grated Cheddar cheese and bake 5 minutes.
Boil rice until tender, not mushy. Drain and shake-up fluffy.
In meantime, slowly fry plenty of bacon until crisp. Drain and crumble. Use fat to saute
finely sliced cabbage, onions, and celery until tender. Drain if necessary.
Make white sauce; add bacon to sauce and pour over combined rice and cabbage mixture. Stir thoroughly and add pepper – no salt.
1 1/2 c. potatoes, sliced thin
1 1/2 c. cabbage, sliced thin
1 c. diced onion
1 1/2 c. flour
1 lg. egg
Salt & pepper
1/2 stick butter
1 qt. water

In large skillet, cook potatoes, cabbage, onion, salt and pepper over medium heat until tender. Add butter and cook until well-seasoned. Water may need to be added.In a small bowl, mix egg and flour with a fork. Drop onto boiling vegetables a forkful at a time. Cook about 10 minutes more. Serve hot.

Rice Consume – Grandma’s – from Peggy’s Recipe Collection

1 stick butter or margarinegrandma's mom
1 medium onion –  chopped

1 cup uncooked rice
1 can beef consume (10 oz. )
3/4 cup water
1/2 cup chopped mushrooms
1/4 cup sliced almonds

Bake covered @ 400° 25 to 30 minutes

Peggy (4th Daughter, child #6):

A recipe from my youth, I have found that these recipes I wrote down while talking to mom are a little vague on details, it was good when done right….but without finesse could be a total fail.

My added instructions ….bring liquids to a boil before adding rice/mushrooms/almonds/onions. I remember mom putting it in a bowl shaped baking dish and covering with foil.




peggy diannethanksgiving 1964

peggy bingopeg jeanette don

Cucumbers & Cream – Grandma’s

peel and soak in salt water enough cucumbers and onions for your meal for at least 1/2 hour
(if in a hurry eliminate above)ed george

Rinse with fresh water and drain.

Cream Sauce:

Mix in a bowl
mayonnaise to dress the cucumbers
add equal amounts of
sugar about 1 tblsp. ea.

(onion powder or onion salt can be substituted for fresh onion)

combine all – the sauce should be  about the thickness of pancake syrup or less – if it needs thinning, just add milk until the correct consistency is achieved –  serve over mashed potatoes

jon taking out curlers

family picnic with fishing

grandma erik

Ham & Bean Soup – Grandma’s

Fill large pot with watergrandpa and old car
add 1 – 2 cups white navy or pea beans (washed)
celery – chopped
onions – chopped
desired amount of ham – preferably with bone

bring to boil and simmer till beans are soft – about 1 hour or more

slice desired amount of potatoes into small cubes –  add to soup and cook till done (about 10 min.)

salt and pepper to taste

serve with vinegar so folks can add to taste


grandpa wedding


bushia jaja house wisconsingrandpas childhood home

Bread Pudding – Grandma’s

6 slices bread – buttered and cut into 1 inch squares
3/4 qt. milk
2 eggs slightly beaten
1/2 cup sugar
1/2 tsp. nutmeg
few raisins

mix all – bake at 325 degrees for one hour


Betty’s Notes:  Peggy found this.  Originally from wife of one of Harry’s cousins – Norbert or Vincent way back in 1940.

grandpa's family

grandpas siblings

Creamy Smooth Frosting – Grandma’s

1/4 cup shorteningallans birthday 2
3 3/4 cups to 3/4 box of powdered sugar
1 tsp. vanilla
combine all – slowly add water while mixing till desired thickness
for chocolate flavoring – add 3 tblsp. cocoa to mix

rays third bd

allans birthday


chocolate frosting in grandmas hand web

Peter Pan (Peanut Butter) Cookies – Grandma’s

1 cup spry (shortening, Crisco, or butter)
1/2 teasp. salt
1 cup peanut buttergrandma and friends2
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs (well beaten)
1 tablespoon milk
2 cups sifted flour
1 teasp. baking soda

Mix spry, salt, peanut butter, add sugar, mix, add eggs, mix add milk.

Sift flour with soda, mix all.

Drop from spoon, press with fork.  Bake 325  (approx. 12 – 15 minutes till done)



grandma with claire and megan


grandma renee

Sensibly Delicious Chocolate Chip Cookies – Grandma’s

3 cups all purpose flourchristmas2
1 1/2 teas. baking soda
1 teas. salt
1 1/4 cups packed dark brown sugar
1/2 C granulated sugar
1/2 C margarine (softened)  (I think Mom did 1/4 margarine and 1/4 Crisco)
1 teas. vanilla
2 egg whites
1/3 cup water
2 Cups semi-sweet choc.chips
1/3 Cup nuts (chopped)

Combine flour, baking soda & salt.

Cream sugars, margarine, egg whites & vanilla, mix with flour, soda & salt.

Stir in nuts & chips.  Bake 350 for 10 – 12 min.

Betty’s notes: good on first day, but better the next day.


grandma and girls

grandpa mary jeanette


WryXmas - Copy

Syrup – Grandma’s

1 cup water peggy jeanette
2 cups sugar
1 tsp vanilla
1 tsp mapeline (imitation maple flavor)

Heat water and sugar on low until sugar is fully dissolved, stirring constantly.

Do not boil.

remove from stove and add vanilla and mapeline.
Serve warm or cold. It will thicken as it cools.


Jeanette (3rd Daughter, child #5):
This reminds me of Sunday morning breakfasts, which were special breakfasts – bacon or eggs with pancakes, and the wonderful smell of hot syrup. Swabbing up the remaining syrup with bacon provided a taste combination I can remember to this day. mary jeanette donnie