MuskogeePhoenix.com, Muskogee, OK

Features

March 26, 2013

Book shows ex-teacher’s style

Cramer’s collection a writer’s how-to book

(Continued)

— Janis’s Grape Nuts Meat Loaf

1 pound of lean hamburger meat

1/3 cup milk

1/3 cup catsup

1/2 cup Grape Nuts

1 egg

1/4 cup chopped onions

1/4 cup chopped green pepper

Salt and pepper to taste

Bake at 350 degrees for 1 hour. Pour off any extra grease

 

Dorothy Thomas’s Lemon Fluff Pie

In the 1940s, Janis’s grandmother, Roxy Lucy Thomas, went to Home Demonstration meetings, where the members swapped recipes and met their competition from the Great State Fair of Oklahoma baking contests. She shared this recipe with her daughter-in-law, Dorothy, wife of Oscar Thomas and Janis’s mother, who made it regularly for family and events at Riverside School.

4 eggs

1/4 c. lemon juice

Grated rind of one lemon

3 tablespoons water

1 cup sugar (1/2 for pie, 1/2 for meringue)

Pie shell, homemade or store bought

Separate eggs, beat yolks. Beat yolks until thick. Put in top of double boiler.

Add lemon juice and rind, water and half the sugar. Cook over hot water. Beat whites until stiff, adding remaining sugar and continue beating until meringue holds peaks. Fold half of meringue into warm yolk and lemon mixture, and when evenly blended, heap into pie shell. Make a wreath around edge of pie with remaining meringue, being sure egg whites and crust meet well around edges. Bake at 325 degrees until lightly browned.

 

Bob Dylan’s Mom’s Banana Chocolate Chip Bread (Betty

Zimmerman’s)

Dylan himself put out many recipes on his Sirius radio program between 2005 and 2009. His mother’s banana bread was featured in the Cincinnati Junior League Cookbook and can be found online, along with Dylan’s own recipes.

1 cup granulated sugar

1/2 cup (1 stick) butter or margarine, softened

2 eggs

4 tablespoons sour cream

2 ripe bananas, mashed

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 (6-ounce) package chocolate chips (or up to 12 ounces, if desired)

2 medium disposable foil loaf pans (about 8-by-3-by-2 inches)

Preheat oven to 350 degrees. Cream together the sugar and butter. Add the eggs and beat well. Add the sour cream and ripe bananas; mix well. In a separate bowl, combine the flour, baking powder and baking soda. Add the dry mixture to the sour cream mixture then fold in the chocolate chips. Divide the batter between two greased loaf pans. Bake for about 50 minutes. Turn the loaves out on to cooling rack or aluminum foil as soon as they are done.

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