December 16, 2013

Cooking for jeezum-crow taste buds

PLATTSBURGH — If Great-Aunt Clotilde died without passing on the secret to her tourtiere, try Delores Duteau’s in “Tasteful Traditions: A Collection of Recipes by the Clinton County Historical Association.

The cookbook and “The Morrisonville Cookbook” are part of a winter exhibit and on sale at the Clinton County Historical Association Museum in Plattsburgh.

“‘Tasteful Traditions’ was dedicated to Elizabeth Sailly Warren (1924-1998),” said Melissa Peck, director/curator of the museum. “She was a fifth-generation descendant of the Plattsburgh Peter Sailly family. It was first published in 2002.”

The cookbook is more than a collection of recipes. It gives a historical overview of the county as well as the CCHA’s history and ethnic influences on cuisine.

Irma Repas shares skordalia and taramasalata recipes, which originated in the big, Greek family of her husband, Gus Repas.

Peru resident Carol Allen shares the recipe to “Aunt Bea’s Swedish Meat Balls with Gravy.”

Plattsburgh resident Barbara Barry shares a Canadian cheese soup recipe, which was given to her at her bridal-recipe shower in New York City.

The Temple Beth Israel Sisterhood revealed how to make stuffed cabbage.

There are two Michigan sauce recipes, one by Bonnie Dorman of Plattsburgh, and another “Aunt Peggy’s Michigan Sauce” submitted by Debbie Stewart of Peru.

“All of the recipes were submitted by our members,” Peck said. “They’re a wonderful representation of our holiday cooking traditions.”

“The Morrisonville Cookbook” is a reprint of the original assembled by the ladies of the Morrisonville Methodist Community Church.

Mrs. L.J. Weaver shares the secret to “Mother’s Real Rolls.” Mrs. Moss Vaughn details the makings of a savory, stuffed meat loaf.

Just in time for the holiday season, try Stella Bromley’s molasses drop cookies, Mrs. M.B. Hillegas’ soft-sugar cookies and Mrs. Alan Vaughn’s Christmas cake, excellent she noted.

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