Kids Tasting Foreign Foods

Caution – these adorable kids will have you laughing out loud.

Canned Apricots – Grandma & Jeanette

Wash fresh, firm apricots.apricots

Cut in half and place cut side down in clean, scalded glass quart mason jars.

Drop in 1 or two pits for better flavor.

Pack firmly but not beyond shoulder of jar.

Cover fruit with boiling, light syrup made from 9 cups water to 2&1/4 cups sugar.

Leave 1/2 inch headroom (space between top of liquid and top of jar).

Place scalded lids on jars and hand-tighten screw lids. Do not over-tighten.

Process 7 jars at a time in boiling water-bath canner for 30 minutes, keeping at least 1 inch of boiling water above jar tops.

Carefully lift jars out of canner with jar-lifter and set on towel on counter to drain and cool.

Lids should pop closed as they cool. If not, the seal is not good, so refrigerate and eat soon. These will store well for months if kept in a cool, dark place.


Jeanette (3rd Daughter, child #5):
This was a case where the littlest people had the advantage when filling jars. Mom used narrow-mouthed jars so when a half apricot was dropped in, it often bounced and flipped over. A small hand could fit inside and flip them over – skin-side up – so they would look pretty in the jar.

jacob schmidt 1881jacob schmidt senior - grandma's great grandfather

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

Tin Can Bread – Grandma’s

4 cups whole wheat flour (divided in half)TIN CAN BREAD
1 pkg. active dry yeast (1 tblsp.)
1/2 cup water
1/2 cup milk
1/4 cup melted butter
1 tsp. salt
2 eggs

Mis 2 cups flour with yeast.

In a pot stir together water, milk, butter & salt over low heat until butter melts.
Let cool for about 5 minutes.

Add to pot the flour & yeast mixture.

Add eggs to remaining flour then mix all together.

Knead dough & cover. Let rise in a warm place.

Bake at 375 degrees for 35 min.


**the recipe was called ‘Tin Can’ bread because Grandma would put the dough in an empty coffee can to raise by the floor heater.

mom mary

Lemon Meringue Pie – Grandma’s

1 lemon – juice and grated rind; reserve 1 tsp. juiceswimming

1 cup + 2 Tblsp. sugar
4-1/2 Tbsp. cornstarch
1 Tblsp. butter
3 eggs, separated
1-1/2 cups boiling water
1/8 tsp cream of tartar
Additional 4 Tblsp. sugar
Combine lemon juice and rind, sugar, cornstarch and butter with egg yolks in a saucepan or double-boiler and use low heat.
Slowly add boiling water, stirring constantly so as not to curdle egg. When thick and boiling, set aside to cool.
Beat egg whites with cream of tartar until stiff. Add 1 tsp. lemon juice and 4 Tblsp. sugar and 1/2 tsp vanilla if desired.
Put filling into prepared crust. Top with meringue. Bake at 350F until meringue is lightly browned.

Betty’s note;
I do not have a double boiler so this is my recipe.
combine 3 Tbls. cornstarch with 1cup, plus 2 tbls sugar in top of double boiler.  Add grated lemon rind of 1 lemon & 4 tbls lemon juice, 1 tbls butter & 3 eggs yokes, beaten.  Mix well then add 1 1/2 cups boiling water very slowly.
I do this in a sauce pan, putting pan of mixed ingredients over flame while adding boiling water (slowly) & stirring constantly.  If it should get lumpy, beat with mixer while still not.
3 egg whites
1/8 teas. cream of tartar (optional)
4 teasp. sugar
Beat till stiff peaks, add teasp. lemon juice or vanilla, put on pie, bake @ 350 till brown.

Betty Ken and Bud early daysbetty ken

Stewed Pheasant – Grandpa’s

Cut up pheasant into pieces (legs, wings, back, breast, etc.)IMG_0529

Roll in mixture of flour, salt and pepper.

Brown in oil in large pot.

chopped celery
tomato paste
bay leaf
dash Worcestershire sauce
dash of red wine
and chicken broth to cover and simmer until tender – at least an hour



Mary (2nd Daughter, child #4):
I remember thinking stewed pheasant was really good but you had to be careful about the bones.  It was usually served with steamed rice. This transports me back to Mom’s kitchen on a cool November day.  I can see the pot with the glass lid and can almost smell it cooking.  Dad used to say that his mother was happy with any kind of game he brought home so it seems likely that Mom got a lot of her game recipes from Bushia.  Mom’s father was not a hunter but her Peterson uncles were.

pheasants pheasants2

Chili Soup – Grandma’s

1 lb. hamburgerIMG_0719
1 onion chopped
1 can chopped tomatoes
1 can tomato paste or sauce
dash of cayenne pepper
dash of chili powder
salt & pepper
1 bay leaf
4 stalks celery chopped
spaghetti pasta
kidney beans

fry hamburger with onions, tomatoes, sauce or paste and celery

cook at least 1/2 hour before adding pasta noodles (broken up small)

add kidney beans at the very end.



chili soup

Preserved Citrus

citrus fruit

2 tablespoons salt per fruit

sterilized wide mouth glass containerorange with salt

Thoroughly wash and dry each fruit to be used

Cut in half then partially cut each half into (almost 1/4’ths)

Add a tablespoon of salt  for each section of fruit, then put it in the glass container face down squishing it as you go.

You’ll want the liquid fruit juice + salt to cover the pile of fruit once you are finished.

(This keeps the unwanted bacteria out).

Give the container a good shake then let it sit in on a dark shelf (does not need to be refrigerated!).

Let it sit for at least two weeks to a month – until the rinds are soft- shaking them whenever you remember.lime with salt

The batch in the photos cured for 2 months (unrefrigerated).

Using this same technique, I experimented with preserving tengelos and limes.  It worked!  The tangelos processed similarly to the lemons, but the limes discolored.  At the end of the two months  – they came out limey and wonderful. The rinds, although softer than in their original fresh state, were firmer than the lemon and tangelo rinds.


The finished product.

finished meyer lemons 2

Fruit & salt liquid turns syrupy.

lemon drips

Check out this website for 5 ways to use preserved lemons.

How do you use preserved lemons?  How would you use preserved limes / tangelos?

Baked Sweet Potato with Lemon Roux

Baked Sweet Potatoes:sweet potatoes with rue

Peel potatoes & place in deep oven-safe pot.
Fill pot to about 1/2 the width of potatoes with chicken stock.
Place a dollop of butter on top of each potato & sprinkle with parsley.

Cook uncovered at 400 degrees for about 1 hour or until tender.

Lemon Roux
Melt 1/2 stick of butter in pot over medium heat
as you add ingredients, stir constantly
Juice from 1/2 fresh Lemon
gradually sprinkle in Flour (about 1/2 cup)
add Milk

Adjust dry & wet ingredients until desired thickness is achieved.

***Look out*** This one is rich and creamy – it could be a dessert!