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Names on recipe cards bring up faces

Recipes for stew, frozen angel dessert, and baked banana split
From The Kitchen by Joyce Walter

The cookbooks in the cupboard are the backup to the real treasures — recipe cards that bear the names of friends and family members who have shared their favourite recipes.

Some of the names bring instant recognition and memories of sharing special meals around a full table.

But there are also names on recipes, names that don’t immediately bring up a face in the memory bank — someone named Jeremy gave me his jiffy pudding recipe but I’m unable to remember where I met him. Sorry Jeremy. And similar regrets to Gertrude whose recipe for Chili Con Carne is stashed in one of my recipe boxes.

One of these days I will try those recipes with the hope the end result might jog my memory.

• • •

Marlene’s Stew Melby

2 lbs. round steak
4 carrots
2 potatoes
1 onion
2-3 celery stalks
salt and pepper to taste
2 tbsps. sugar
1 clove garlic, optional
1 sprig parsley
1 cup green seedless grapes

Cut steak into one inch pieces, coat in flour and brown in a skillet. Add a small amount of water and simmer for an hour or more, but do not boil.

Cut vegetables into small pieces. Add salt and pepper, sugar and garlic and add to the meat in the skillet. Cover and simmer for another hour. Add the grapes and simmer for 15 minutes.

• • •

Dianne’s Frozen Angel Dessert

1 cup Graham wafer crumbs
3 tbsps. melted butter
1 can evaporated milk
1 tbsp. grated lemon rind
1 1/2 cups sweetened coconut
6 tbsps. sugar
2 eggs, separated
1/2 cup lemon juice

Combine crumbs with 2 tbsps. sugar and melted butter. Press crumb mixture into the bottom of a lightly buttered refrigerator tray or cake pan. Chill.

Beat egg yolks until thick. Combine with milk. Stir in lemon rinds and juice until thick. Stir in 1 cup coconut.

Beat egg whites until stiff but not dry. Gradually beat in rest of sugar. Fold gently into lemon mixture.

Pour over crumb mixture. Sprinkle top with remaining coconut. Chill in freezer until firm, about 4-6 hours. Slice with a knife heated in hot water and wiped dry.

• • •

Barb’s Baked Banana Split

4 large bananas
1/2 cup crushed pineapple, drained
16 or more miniature marshmallows

Peel and cut bananas in half lengthwise. Arrange side by side in a buttered, shallow baking dish. Spoon pineapple over the bananas. Top with marshmallows.

Bake at 350 degrees F for 10-15 minutes until marshmallows are melted.

Serve while hot.
Joyce Walter can be reached at

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