Neighbors . . . Let's Talk Deerhorn-Valley Home Cookin'

We hope this page will become a goldmine of hand-me-down D.V. recipes. The "kookiecookies" Gramma made, or Aunt Emma's candied pecans. How about a poultry rub Pop-pop made every Thanksgiving that he would never what was in it but after two glasses of port wine and a few hugs, it was yours. 'Nothing wrong with the hot sauce your dad made from smoked habañero peppers that everyone tried . . . once. Let's make a rule . . . every recipe has to come with a short story on why it's special. Yes, we know it's special because it came from the soul of DV, but tell us about it!

THE DEERHORN VALLEY COOKBOOK

1986, the ladies of the DV Auxiliary put their heads together to make a DV Cookbook. Those ladies could do anything.

The recipes came in from all over DV with names like, cowchip cookies, Kid's favorite coconut corn flake macaroons, mile-high biscuits, deep dish crab pie, Indian fry bread, poached fish in avocado sauce. More interestingly, for a claim to a cornerstone in history, the creators often attached their names: Irene's fruitcake, Patsy's Mexican slaw, Harry's special, Mim's Honey bars, Quimelena's Enchiladas, Starla's Chili, Shelli's molded shrimp mousse, or Peterson's Mexican baked beans.

Here on our site, we intend to always feature a couple recipes from the first edition of The Deerhorn Valley Cook Book which is out of print nowadays.

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The bad news: any extra copies of the DV Cookbook were lost in the fire. Good news: Kim found one through Amazon.com, from a used book store! It is in excellent shape and I'll replace the picture above which is our 24 years old smudged one. –RD

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LETTER: Rob and Kim - I just wanted to say that the Potato Skins from Susie Norton‘s recipe are the best in town. Sarah, Alyssa and I all agree. As vegetarians we have ordered plenty of potato skins when we go out to eat. And Susie’s recipe is the best. “Yahoo Deerhorn recipes!” Thanks to Susie, and Thanks to you for making the recipe available. Anne Evosevich

The potato skins are on our Kitchen Archives page.

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BANANA BREAD: ala HAZEL, SARAH, & ANNE

Anne Evosevich writes: During my early years here in Deerhorn Valley, I was attending a Pancake Breakfast where I bought and enjoyed a slice of banana bread baked by another resident, Tanya Trevaskis. When I asked her for the recipe, she said it was a recipe taken from the Deerhorn Valley Cookbook, submitted by Hazel McKinley.

That was the first time I had heard about the Deerhorn Valley Cookbook, so I bought one and got the original recipe. Over the years, we have made it several times and in the past few years, my daughter, Sarah, has taken over baking it whenever we have overripe bananas. Along the way we have changed a couple things which are shown here in our Revised Recipe. The original recipe is on Page 74 in the Deerhorn Valley Cookbook. After trying several different flour combinations, we decided the best tasting and best texture comes from using all whole wheat flour (not pastry flour). Each time we have it brings a smile as I remember Hazel, as she was the first person here to reach out to our family. I hope you all enjoy it as we do.

Banana Bread
1 2/3 cup whole wheat flour
1 teaspoon baking soda
2 beaten eggs
3/4 cup sugar
1/2 cup butter softened
4 very ripe bananas mashed
1 cup chopped nuts (optional)

Cream shortening and sugar. Add eggs. Beat in thoroughly. Mix in dry ingredients, then mashed bananas. Add nuts, if desired. Mix in only until combined well, as with muffin batter. This is a thick batter. Pour into greased loaf pan and bake in a preheated oven at 325 degrees for about 1 hour 15 minutes or until the middle of the loaf rises back up when pressed lightly.

[Thank you Anne] K&R

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ZANAHORIAS EN ESCABECHE --- MEXICAN MARINATED CARROTS

Writes Kim: And here's my contribution: I have always loved the carrots served in Mexican restaurants. I never found a recipe, so I just made up my own. These are delicious, low-fat, and low-cal. Bet you can't eat just one. –Kim Hamilton

10 LARGE carrots (the bigger, the better... )

5 cups of water

3/4 cup of vinegar (less if you're not fond of vinegar)

2 Tbsp. salt

1-2 medium yellow onions, halved and sliced into rings

10 canned jalepeño peppers (5 for lightweights...)

4 large cloves of garlic, sliced, chopped, or mashed

1/4 cup fresh oregano, or 1 TBs dry (to taste)

Large bunch of fresh cilantro (chopped into big pieces)

Put the carrots, water, vinegar, and salt into a large pot. Bring up to a boil and simmer for no more than 5 minutes (less if you like crispier carrots). Turn off the heat, toss in the onions, and jalapeño peppers, and stir. When the mixture is cooler (so you can stick your finger in without burning), add the garlic, oregano and cilantro. Cover the kettle, and put the whole things in the refrigerator to cool. These get better every day. Adjust the proportions.

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MARGE AYRE'S MARIGOLD RICE

Marge and Bud Ayers lived up on Mother Grundy in the house Ariele Johanson now calls home. Marge was a school teacher and a real country lady. Her house was ringed with a concord grape laden trellis, which she generously shared. Her summer garden was a delight, and she cooked with what she had growing . . . even the flowers.

3 Tbsp. butter

1/4 cup minced onion

1 scant cup of rice

2-3 Tbsp. minced marigold petals

2 cups chicken stock

Salt and pepper to taste

Melt butter in heavy pan. Sauté onion until translucent. Add rice and sauté until each grain is well coated. Sprinkle the marigold petals on the broth to soften; add to rice mixture along with the salt and pepper. Cover and simmer about 20 minutes. Makes 4-5 servings.

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MORE RECIPES!

SEE OUR KITCHEN ARCHIVES PAGE!

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Thank you and a tip 'o the 'ol hat to those of you who contribute to our culinary cornucopia.