Even for those of us who don’t cook much anymore or have drawers stuffed with recipes, there is always room for another cookbook.
That’s what Don Bright of Bowling Green wrote in the note tucked inside the Ohio Retired Teachers Association Favorite Recipes. “I thought you needed another cookbook,” Mr. Bright wrote. He was joking, but I always enjoy a new cookbook, especially those that are locally produced.
Frank Dick of Adrian made a similar comment before mailing Home Grown Recipes Volume Three that was published by Gleaner Life Insurance Society and is dedicated to his late wife, Shirley Dick.
The two cookbooks feature recipes from home kitchens that are not always found in the large coffee table books that come with high price tags and often with recipes that don’t fit into the average person’s budget or their time schedule.
Each book is reasonably priced and proceeds are for a worthwhile cause.
Sales from the Ohio teachers’ collection, representing the 90 associations throughout the state and in celebration of the 65th anniversary, go into the scholarship fund.
Proceeds from Home Grown Recipes Volume Three are given to the Emma Bixby Hospital Medical Center Auxiliary in Adrian and to the Adrian Community Nursery, a preschool program, in memory of Mrs. Dick.
Mrs. Dick gained a dedicated following along with thousands of recipes in The Recipe File, her column that was published from 1986 to 2010 in the National Gleaner Forum, a quarterly magazine. Readers recall that she frequently seasoned the columns with personal notes, like “this is really good” or “not a favorite.”
“Shirley was an excellent cook, “ Mr. Dick said. They were married for 64 years.
He was the chief taster of the hundreds of recipes she tested through the years and can’t recall even one disappointment. Mr. Dick defines the recipes as “down to earth and rural,” reflecting her background growing up in Jerry City, Ohio.
The Dicks moved to Adrian from Toledo in 1981 two years after he became president of the Gleaner organization. A former superintendent of Toledo Public Schools, Mr. Dick retired from Gleaner in 2000, but Mrs. Dick continued her recipe column.
Shortly after Mr. Dick became Gleaner president in 1979, Mrs. Dick compiled her first cookbook using recipes culled from Gleaner members. A second cookbook was published in 1985.
After her death in 2010, the third cookbook was developed by Mary Stout, wife of Ellsworth Stout, former Gleaner president, and the communication department. Recipes from the first two cookbooks are included in the third volume along with new entries.
Just as they were in the first two volumes, the recipes are credited to Gleaner members in Michigan, Ohio, Indiana, Illinois, and Florida who contributed them.
Mr. Bright was chairman of the statewide committee that spent a year assembling the cookbook. He admits that sifting through the 900 recipes received to decide on the 450 published was difficult. “The recipe had to be fairly simple to make and be practical,” he said.
Recipes and cooking are old hat to the retired teacher in vocational business education at Bowling Green State University. For 20 years he was in charge of the suppers at First Methodist Church in Bowling Green. His popular ham loaves and barbecued meatballs are in the book.
The Retired Teachers Association Favorites is $10, plus $2 postage and can be ordered through Don Bright, 9 Bainbridge Way, Bowling Green, Ohio, 43404. Home Grown Recipes Volume Three is $15, plus $6 postage, and can be ordered through email@example.com or by calling the communications department at 800-992-1894.
Mary Alice Powell is a retired Blade food editor.
Contact her at: firstname.lastname@example.org.
Shirley Dick’s Pumpkin Cake
with Lemon Frosting
1 box yellow cake mix
1 cup canned pumpkin
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ cup, or less, water
½ to 1 cup chopped nuts
1 cup powdered sugar
1 teaspoon lemon juice
½ teaspoon grated lemon peel.
Milk for frosting consistency
Combine and mix well the cake mix, eggs, pumpkin, spices, and ½ cup, or less water.
When mixed stir in nuts. Spoon into a lightly greased and floured bundt pan. Bake in 350-degree oven 45 to 50 minutes until it tests done. Be sure cake is cool before frosting the top.
For frosting, combine powdered sugar, lemon juice, and grated peel. Add just enough milk for thin frosting consistency and drizzle.
Don Bright’s 8 Ham Loaves
1 pound ground ham
½ pound ground fresh pork
½ pound ground chuck beef
1 teaspoon dried minced onion
8 soda crackers, crushed into crumbs
1 tablespoon ketchup
1 teaspoon mustard
½ cup milk
4 tablespoons ketchup
4 teaspoons mustard
4 tablespoons brown sugar
Combine meats with eggs, onion, cracker crumbs, ketchup, mustard, and milk. Mix gently but thoroughly before forming into 8 individual loaves and placing on baking sheet.
Combine topping ingredients. Make an indentation in the top of each loaf with thumb and spoon 1 teaspoon topping into it. Bake 2 hours in 300-degree oven.
Cook’s notes: Do not grind the meats together, but buy separately and mix gently. The pork and chuck beef neutralize the salt in the ham.
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