Blogging Prompts, Family Recipe Friday, Hoffmann, Hoffmann Line, Swing

Family Recipe Friday – Roman Holiday

Another memorable recipe from Grandma’s cookbook is this one – for Roman Holiday. I remember having this at “family dinners” at Grandma’s house, or at home when Mom would make it.

Roman Holiday

2 cups macaroni
1 lb. hamburger
diced onion, 1 medium
1 12-oz. can tomato juice
grated Parmesan cheese

Cook macaroni in salted water (about 15 min.). Fry hamburger and diced onion in heavy skillet, breaking up meat as for chili, until pink color disappears (season to taste with salt & pepper). Put layer of macaroni in greased baking dish, then layer of meat, another layer of macaroni and another of meat. Pour tomato juice over all. Sprinkle with cheese. Bake at 435 for 35 min. (You can bake potatoes at the same time and they will be done at the same time as meat dish if you wish). Serves 4 to 6 people.

I love this particular handwritten recipe, though, for the other memories of Grandma it brings back as well.  It embodies Grandma’s inability to throw anything away. Yes, I know, it skips a generation…. This recipe was written on the back of a piece of junk mail. I remember well that kitchen drawer full of letters requesting donations, expired coupons, and old greeting cards. We grandkids would pull out these scraps of miscellaneous paper and use them to record poems, stories, and drawings of birds and whales.

Grandma apparently used them to record recipes – and notes to Grandpa:

Blogging Prompts, Family Recipe Friday, Hoffmann, Hoffmann Line, Swing

Family Recipe Friday – Aunt Leona’s Rhubarb Dessert

Tucked inside Grandma Hoffmann’s recipe binder, amidst all the booklets from Kraft, Good Housekeeping, and Better Homes and Gardens, are a few hand-written recipes. One is for a recipe famous within the family: Aunt Leona’s Rhubarb Dessert. This particular recipe card was written out by Grandma Hoffmann and credited to her sister-in-law. I can imagine Grandma requesting the recipe and writing it out on one of many trips back to Fairbury, Illinois, from Idaho.

Not being a fan of rhubarb, I’ve never had this particular dessert, but I do know from two trips to Fairbury as a child that Aunt Leona was a marvelous cook.  I remember the smell of yeasty, warm buttered rolls in particular, as well as a particular smell Aunt Leona’s house itself had. I’m not the only one to remember that smell, either – the house at 505 S. 4th Street was the scene of many childhood memories for my mother as well, as my great-grandmother and Aunt Leona, who never married, had lived there beginning around 1943. On occasion my own front door here in Virginia has given off that same distinctive odor – is it something about all the woodwork Aunt Leona had in her house? I have also learned that the family who lived in my house from about 1930-1960 had a large rhubarb patch in their backyard garden. Perhaps I ought to plant some…

Marie Kilgus and Leona Hoffmann