Time for a Taste of Something New - Penzeys Spices

George happily cooks a family dinner
while his father looks on.
George Frederick
I picked up my love of cooking
by spending time in the kitchen with
my mother,” says George Frederick
from Lincoln, Nebraska. “When I
was young we lived with Great-
Grandfather Bell on his farm in
Papillion. My mom’s oxtail stew with
onion, carrots, celery and potatoes
was so meaty tasting. Angel food cake
from scratch with a thin glaze of
icing was a birthday treat. Then
there was homemade root beer kept
icy in the old milk cooler. We each
could have only one bottle a day.”
Come summer all these years later,
George still harks back to his farming
roots, harvesting heirloom tomatoes,
peppers, eggplant and squash from
his garden. Friends and a local food
bank benefited from his last bumper
crop. Turn to page 16 to try his
Cinnamon Squash Bread recipe.
George and his wife Cheryl host a
family get-together most Mondays
and one of the dishes they like to
make is Grandma Madge’s Simple
Cucumber Salad. “It is an old
favorite we have often when the
cukes are ready in the garden.”
Simple Cucumber Salad
George shares, “Grandma Madge made a very
simple ‘1/2/3 dressing’ for cucumbers and onions.
The amount can be easily varied depending on the
quantity of cucumbers and onions used.”
3 medium cucumbers, peeled and
thinly sliced
1 large yellow or sweet onion, peeled and
thinly sliced
1-2 tsp. FINES HERBES
1 ⁄4-1 ⁄2 tsp. GROUND WHITE PEPPER
Dressing:
1 part cider vinegar ( 1 ⁄4 Cup)
2 parts white sugar ( 1 ⁄2 Cup)
3 parts heavy cream or half & half ( 3 ⁄4 Cup)
He adds, “I managed to acquire a
number of old recipe boxes from
now-departed relatives, and the
recipes are certainly not all meatand-potatoes.
Many are quite dessertheavy.”
Go to www.penzeys.com to try
George’s delicious Streusel-Topped
Pumpkin Pie.
Place the cucumbers and onion in a serving
bowl. Add the FINES HERBES and WHITE PEPPER
and toss to combine. In a separate bowl, mix
together the cider vinegar, sugar, and cream and
stir to combine. Add to the serving bowl and toss
gently. Cover and refrigerate until chilled, mixing
occasionally to mingle the flavors.
Prep. time: 10 minutes + 30 minutes chilling time
Cooking time: none
Serves: 4-6
Nutritional Information: Servings 6; Serving Size 3/4 cup (186g);
Calories 140; Calories from fat 100; Total fat 11g; Cholesterol
40mg; Sodium 15mg; Carbohydrate 8g; Dietary Fiber 1g.
Recipe boxes from George’s Aunt Hazel, Aunt
Pearl and wife Cheryl stay on the sun porch
for frequent consulting!