Her family always had a large garden full of corn , peas , beans , peanuts , tomatoes , potatoes and other vegetables throughout the year , which she helped plant , hoe , water , pick , shell and can . She raised chickens which gave them eggs and they even had pigs and geese . I have shelled peas and butterbeans at her house until my hands and fingers ached and my fingernails were green . Her small kitchen was not modern but it was always busy . When you came to eat , you washed or dried dishes after the meal and the rinse water for the dishes — no dishwasher — was always boiling hot ( by her instructions ). When you got through , your forehead was sweaty and your hands were red . She would rarely sit down while you visited so you had to stand in the kitchen with her if you wanted to talk — and everyone wanted to talk to her ! Her tales of the neighborhood happenings would keep you in tears from laughing . The food she served was always fresh from the garden or from her canning labors . One of the recipes her boys most remember was her cinnamon rolls . They would fight over them as they came hot out of the oven . I cannot come close to their expectations but here is her recipe for you to try and for your family to enjoy .
2 sticks of margarine , melted ½ cup of sugar 1 ½ tsp . of salt , dissolved in 1 cup of boiling water 1 pack rapid rising yeast 2 eggs 6 cups of plain flour
Mix together melted margarine , sugar , dissolved salt and water . Dissolve 1 pack of yeast in 1 cup of cold water and add to the previous ingredients . Beat 2 eggs and add to that mixture . Stir in 6 cups of plain flour . Refrigerate the dough for 4 hours . Roll out into a rectangle and then sprinkle with cinnamon . Roll dough into a jelly-roll shape . Let dough rise for 3 hours before baking . Bake until done at 425 degrees and slice . She added a postscript to the end of my copy of the recipe : 500 calories per roll !
DOZ Magazine | March 2017 | 11 «