Tasty Traditions: Favorites from Ella's Recipe Box

There are a handful of recipes that Ella is known for - her signature dishes - that were often present at family gatherings or holidays. Last December, several of us gathered around the small island in Ralph and Ella's kitchen while we looked through Ella's recipe box, laughing and remembering occasions when some of these dishes were served. And we chuckled when we came to the recipe for Salmon Party Ball, as there were multiple copies of it. We assume it was a crowd pleaser and she must have frequently been asked for the recipe!

Below are photos of her original recipe cards for blonde brownies, carrot cake, hard candy, salmon party ball, Scotch broth (soup), Scottish shortbread, and vanilla tablet. Bon appetite!

Blonde Brownies
(please save me a chewy edge piece)

Carrot Cake

Hard Candy
(A Christmas favorite, often anise flavored)

Salmon Party Ball

Scotch Broth

Scottish Shortbread

Vanilla Tablet

Tasty Traditions: Pretzel-M&M-Hugs

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So simple - just pretzels, Hershey's Hugs, and M&M,s - but so tasty!

Ralph and Ella didn't come up with this salty-sweet concoction, but it is often a staple at their holiday gatherings. One year for Christmas, they made a huge batch and packaged them up for family members in little cellophane bags with hand-written tags on them (and I might have eaten most of the bag when no one was looking). 

There are a myriad of recipes online for how to make this, but this recipe caught my eye and I've pasted it below, from a site titled Dessert Now, Dinner Later. (Reminds me of the time we were out to dinner at Marie Calendar's and Ralph ordered dessert first. He loves that story.)

INGREDIENTS

• 50 Mini Pretzels
• 50 Hershey's Hugs
• 50 M&M's red and green Christmas variety

INSTRUCTIONS

1. Line a baking sheet with a silicone mat, parchment paper, or foil.
2. Place as many pretzels as you want on the prepared tray.
3. Unwrap hugs and place one in the center of each pretzel.
4. Bake at 200 degrees Fahrenheit for 4 to 5 minutes or until the chocolate is soft.
5. Immediately press an M&M in the center of the melty hug.
6. Allow chocolate to set back up in the fridge, freezer, or at room temperature.
7. Once chocolate is set, store Pretzel Hugs in an airtight container or package for gifts.

Recipe source: https://www.dessertnowdinnerlater.com/christmas-pretzel-hugs/

 

Tasty Traditions: Mashed Potatoes with Horseradish

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A staple at the Mitchell holiday table is always mashed potatoes with horseradish. Whether it's Thanksgiving, Christmas, Easter, or anytime mashed potatoes are served, this variation of the classic dish is what Ralph prepares. And they're legendary!

Where did Ralph get the inspiration for this daring side dish? Ralph and Ella first enjoyed it in a restaurant on one of their travels in the United States, then they started experimenting with it at home.

Quite simply, Ralph makes classic mashed potatoes, then dips a spoon into the horseradish, taps it on the rim of the mixing bowl, and blends it all together. 

But here are a couple pro tips, based on our experiences:

Start small, sample, then add more horseradish if desired. And make sure it's all blended in.

Ralph doesn't use a recipe when he prepares his potatoes - he just relies on his cooking experience and intuition. But that makes things exciting sometimes too, such as when too much horseradish is added or it's not fully mixed in. Whooo-weeee! The flavor might be a little overwhelming, but it will certainly clear up your sinuses! (Speaking from experience.)

Warn your guests before they dig in. 

Cousin RM shares a hilarious story of the first time his wife joined the family for Thanksgiving. No one thought to prep her about the potatoes ahead of time. She ate a bite, thought for sure they were spoiled, but was so confused as she looked around at the other guests eating them and not seeming to think twice about them. She didn't learn until after the meal that the flavor was by design.

For those of us who rely on recipes rather than intuition, here are a couple to try:

• Classic Mashed Potatoes with Horseradish 
• Dairy-free Mashed Potatoes with Horseradish 

Combine this with blonde brownies, and you'll be on your way for a classic Mitchell holiday!

Sources:

• Stories shared by Ralph and Cousin RM on 27 November 2020

Tasty Traditions: Shepherd's Pie

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As the seasons are soon to change, summer to fall, my mind starts thinking about comfort foods - those dishes that warm both the body and the spirit. Shepherd's pie is one of those dishes, and also one that has its roots in the United Kingdom. (1) 

The following recipe is a favorite of BM, Ralph and Ella's eldest son. Ralph and Ella have also created their own variation, baking it in smaller dishes that they freeze and reheat at a later time. 

Shepherds Pie

Ingredients

1-2  lb ground beef 

2 packages brown gravy

1 can peas or green beans (I use green beans)

1 can corn

a cup diced onions

1 cup sliced carrots (I steam the carrots first so that are cooked and not crunchy)

8 medium potatoes

1-2 cups grated cheese

Directions

1. Steam potatoes, mash and season to taste.
2. Brown ground beef and onions - season as desired. 
3. Add brown gravy, green beans, corn and carrots. Simmer until heated throughout.
4. Pour in to 13x9 pan (Use a non-stick spray on the pan first).
5. Spread mashed potatoes on top of the meat/vegetable mixture.
6. Top with shredded cheese.
7. Back at 350 degrees for 20 min. Or store in the refrigerator until ready to bake.

Variations

• Add chopped garlic and mushrooms to the mixture.
• Add Stove Top Dressing on top of the cheese - adds some crunch. 

Sources:

1. Historical information on shepherd's pie: https://en.wikipedia.org/wiki/Shepherd%27s_pie; http://irishnobleman.com/what-is-shepherds-pie-and-where-did-it-come-from/

Recipe: Scotch Eggs

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Despite the origins of Scotch Eggs being traced back to the 1700s, Ella doesn't remember eating the hard boiled eggs wrapped in ground sausage while growing up - likely due to the strict food rationing during WWII and the years afterward when the economy and food supplies were still recovering.

But since being introduced to them [when? 20 years ago?], Ralph and Ella usually have some on hand, often making them in batches and keeping them in the refrigerator to enjoy when the craving hits. Quite delicious when eaten with Ralph's homemade salsa too. Yum!

They are tasty any time of year - so portable for summer picnics but also reminiscent of winter holidays as they are such a comfort food. Whether eaten al fresco or in casa, during the summer or winter, we hope you enjoy! (Thanks to Ralph's son, BM, for sharing his favorite recipe for them!)

Scotch Eggs (Oven Baked)
Ingredients

• 2 eggs (uncooked)
• 1 Tbs water
• 1 Tbs mustard (regular or spicy)
• 1 cup bread crumbs (Panko, Stove Top Stuffing, or make your own)
• 1 lb bulk pork sausage (choose your favorite - mild, spicy, Italian)
• 6 hard boiled eggs, shelled

Preparation

1. Pre-heat oven to 400 degrees. Beat eggs, water, and mustard in a small mixing bowl.
2. Place bread crumb mixture in a second mixing bowl. 
3. Divide sausage into 6 equal portions. Wrap one portion around each shelled hard boiled egg.
4. Roll each sausage- wrapped egg in bread crumbs, then the egg mixture, then breadcrumbs again.
5. Bake for 30-35 minutes, rotating once halfway through. Serve with salsa (Grandpa Ralph's homemade version, if you have some on hand), mustard, ketchup, etc.

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Sources:

• Thank you, Uncle BM for sharing your recipe!
• Also here. 

Recipe: Classic Shortbread Plus Variations

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Classic shortbread has been called "the jewel in the crown" of Scottish baking. With its buttery texture and slightly sweet flavor, is certainly a signature treat of Scottish culture. 

Although shortbread has its origins in the 12th century, the version we enjoy today is credited to bakers at the court of Mary, Queen of Scots in the 16th century. 

It's delicious year-round but especially popular at Christmas, Hogmany (Scottish New Year's Eve), and weddings. Another fun fact: January 6th of each year is National Shortbread Day (apparently first celebrated in America but now in the UK also).

Shortbread typically comes in three shapes: one large circle (called "petticoat tails") that is divided into triangle segments; individual round cookies/biscuits; or a thick oblong slab (about 3/4") cut into "fingers"/skinny rectangles.

Here are a few recipes to try (recommended by BM): 

Classic Shortbread Cookies
1/2 cup butter at room temperature
1/3 cup powdered sugar
1/4 tsp vanilla
1 cup flour

Pre-heat oven to 325. Cream the butter until it is light. Cream in powdered sugar, then add vanilla. Work in flour.

Roll out 3/8" thick and use cookie cutters and put on a regular cookie sheet.

Bake for 11-13 minutes until they are pale golden. If the cookies are thicker you might bake longer. If thinner bake shorter. Cookies should not be brown when you pull them out - if they are brown they are overcooked.

Ginger shortbread
1/2 cup butter
1/4 cup brown sugar
3/4 tsp ginger
1 cup flour
1 tbs cornstarch

Same directions and cooking instructions as classic shortbread.

Chocolate Shortbread
1/2 cup butter
1 1/2 tbs cocoa powder
1/2 cup powdered sugar
1/2 tsp vanilla
1 cup flour

Same directions and cooking instructions as classic shortbread.

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Notes:

• To mix with a wooden spoon/by hand or with an electric mixer? Using a wooden spoon or mixing by hand is said to create a better result, but an electric mixer sure is convenient! 
• Do not over mix the ingredients, and avoid the temptation to knead the dough. Less handling = a more delicate texture. 

Sources:

• Thanks BM for the recipes!
• Also this.

Recipe: Six Generations of Cornbread Stuffing

There are as many variations of Thanksgiving stuffing as there are variations of any type of side dish, with cornbread stuffing being just one style. However, I hadn't realized until this past Thanksgiving that cornbread stuffing has been a holiday staple in the family for at least six generations.

Ralph remembers his grandmother, Bertha Clarice Copeland (1882-1977), making it, as well as his own mother, Juanita Inglish (1906-1995). It naturally follows that Ralph would continue to make it for his own children, and thus it continues. Ralph describes how when his children were young, they would make a big batch, stuff the turkey with some, and bake the rest in a pan -- the stuffing that was in the turkey usually had a different flavor as it had more of the turkey juices. 

In my household (the fifth and sixth generations from Bertha), it ranks up there with pumpkin pie as a favorite dish of our Thanksgiving meal! We make extra, just to make sure we have leftovers!

There's no written recipe for Bertha's version, per se, but it traditionally includes crumbled cornbread, chopped celery, chopped boiled eggs, turkey giblets, juice from the cooked turkey, and spices. 

I generally need a recipe to follow, so this is the variation we've come up with:

KF's Cornbread Stuffing

• Bake cornbread (equivalent of 12 muffins or one pan); crumble and set aside in a bowl. 
• In a large skillet over medium-high heat, saute 1 bunch of celery (chopped), 1 basket of mushrooms (about 8-10 oz, sliced; sausage or turkey giblets is also tasty), 1 yellow onion (diced), 1/4 c dried parsley, 1 Tbs dried sage, 1 Tbs dried rosemary, 1 Tbs dried thyme. Add to the crumbled cornbread in the bowl. 
• Mix in 1 cup dried cranberries (chopped even more finely) and 1 cup vegetable or chicken broth. 
• Put in an unbuttered casserole dish and bake at 350 degrees for 45 minutes. 

Anyone else in the family have a variation on cornbread stuffing that they make? If so, please share! And bon appetit!

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Sources:

• From a phone conversation with Ralph, 27 Dec 2015. 
• From a conversation with BR, Dec 2015. 

Recipe: Blonde Brownies

It's the day before Thanksgiving, and all across the United States (and for AG and her brood in Glasgow!), families are preparing for their big feast. What will Ralph and Ella be bringing as guests to the Thanksgiving table? I bet all the grandkids can guess: blonde brownies! And mashed potatoes with horseradish, and salmon ball, of course!

Ralph is known as the maker of blonde brownies, but he's quick to caveat that by saying that it's Ella's recipe - he just provides the "mixing strength." And Ella "adds her loving touch with the chips."

These brownies are present at not just Thanksgiving, but really any family gathering, formal or informal, and it sure seems that Ralph and Ella's cookie jar is always full with them any time we stop by for a visit. My favorites are the chewy corners! 

Earlier this week, in a moment of pregnancy craving and being in a sentimental mood at the holiday, I whipped up a half batch, enjoying them both late at night and before breakfast the next morning too. Yum! 

Enjoy the recipe, below!

Ella's handwriting on this recipe card.

Ella evenly distributing the chips on her batch. (I just dump them in!)

A pre-breakfast treat at my home - Nov 2014

Blonde Brownies

2 cups sifted flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2/3 cup butter

2 cups light brown sugar

2 eggs, slightly beaten

2 tsp vanilla

1 pkg chocolate chips

In a medium sized bowl, mix flour, baking powder, baking soda, and salt together. Set aside. 

Melt butter in a sauce pan. Remove from heat, add brown sugar and stir well. Add eggs and vanilla to the mixture in the sauce pan and mix well. 

Add the flour mixture, half at a time, mixing well after each addition. 

Turn into a greased 9" x 12" pan. Sprinkle chocolate chips over the top. Bake at 350 degrees for 20-25 minutes.