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Nanas Cooking 1223419858031789 8
 

Nanas Cooking 1223419858031789 8

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    Nanas Cooking 1223419858031789 8 Nanas Cooking 1223419858031789 8 Presentation Transcript

    • Nana’s Cooking The Holiday’s are upon us and I’m sure everyone is looking forward to those favorite dishes our grandparents, aunts, cousins and mothers have made over the years. Enjoying these foods with taste and smell is delightfully delicious, but how about enjoying them from a different perspective? Learning how these recipes transpired! For many years my husband and I have enjoyed several dishes that have been passed down from the Hermsen family generation after generation. But I’ve never bothered to inquire on the “Recipe History” till now. I would like to share what my mother-in-law, Rosalyn Estrada, so graciously has shared with us, the 5th generation, in hopes that the 6th generation (her grandchildren: Anthony and Brittnee), will continue the tradition and pass these exquisite treasures down to their families.
    • Nana’s Cooking
      • I’m going to start off with MY personal favorite:
      • The Chocolate Éclair Cake - 5th Generation Recipe
      • This recipe was given to :
      • Grandma Eckhart from Rose Vandertie (Grandma Stoner’s Husband’s Sister). Mrs. Vandertie found this recipe in the Green Bay, Wisconsin paper.
      • Grandma Stoner (Gramm’s Mother)
      • Gramms – Pauline Hermsen (Rosalyn Estrada’s Mom)
      • Nana – Rosalyn Estrada (Our Mother)
      • Jenece Austin (Mike Austin’s Wife )
    • Nana’s Cooking
      • Supplies Needed:
        • Food:
        • Two Packages of Jell-O - Instant French Vanilla Pudding
        • Vitamin D Milk
        • 1 Can of Chocolate Icing
        • 1 Tub of Cool Whip
        • Honey Graham Crackers
        • Utensils Needed:
        • 9X13 dish (you don’t have to worry about it being oven safe because it’s not going into the oven....you may want to make sure the dish you use has a top or cover).
        • Medium sized mixing bowl (something that holds about 6 cups of liquid…you need to allow room for mixing without spillage and a tub of cool whip)
        • Spoon or whisk
        • A measuring cup
    • Nana’s Cooking
        • Instructions:
        • Mix the two cups of Jell-O Instant French Vanilla Pudding into your medium sized mixing bowl with the 4 cups of regular vitamin D milk. Mix well with spoon or whisk.
        • Add the tub of regular cool whip…mix well until you’re unable to see the white cool whip – till the color is light yellow as seen in the photo to the right.
        • Prepare your 9X13 dish with the graham cracker crust - breaking the 4 square graham crackers into 1 square and lining the bottom dish evenly.
        • Pour your first layer of filling…lining the graham crackers and dish.
        • Repeat the graham cracker lining on top of the filling…breaking the 4 square crackers into one square and lining the dish.
        • Pour the remaining mixture into the 2nd layer of filling…spreading evenly
        • Repeat the graham cracker lining
        • The last part is the tricky part…Nana said, “Forever I used a knife to spread each graham cracker with the chocolate icing making sure everything was covered evenly.” Then microwaves were created, thank God for TECHNOLOGY! Now she just pops it into the microwave for 30 seconds to melt and then you just pour the icing onto the top and spread evenly with a knife.
        • Cover and refrigerate for 4 hours.
    • Nana’s Cooking
        • Instructions:
        • Then Serve…Yummy!!
        • You may want to hide it from the children if you want a piece!!!
    • Nana’s Cooking
      • Deviled Eggs – 5th Generation Recipe
      • Grandma Eckhart (Grandma Stoner’s Mother).
      • Grandma Stoner (Gramm’s Mother)
      • Gramms – Pauline Hermsen (Rosalyn Estrada’s Mom)
      • Nana – Rosalyn Estrada (Our Mother)
      • Jenece Austin (Mike Austin’s Wife and Brittnee’s Mom)
    • Nana’s Cooking
      • Supplies Needed:
        • Food:
        • Dozen Eggs
        • Miracle Whip
        • Stock of Celery
        • Onion
        • Mustard
        • Salt & Pepper to your liking….Using Sea Salt is ideal, it’s natural and very beneficial…a lot of people who have blood pressure problems can’t have salt but sea salt is a great substitute.
        • Paprika
        • Utensils:
        • A pot for a dozen eggs to boil in
        • Cutting board
        • Knife, fork & spoon
        • Mixing bowl
        • A dish to store or a special serving dish for deviled eggs
    • Nana’s Cooking
        • Instructions:
        • Put your dozen eggs on to boil…making sure you sea salt the water so the shells don’t crack.
        • Finely cut-up two sticks of celery (or to your preference)
        • Finely cut-up one onion (or to your preference)
        • After your eggs have boiled…peel and cut the eggs in halves. Spooning out the inside yellow part and putting it into your mixing bowl.
        • Take a fork and evenly smash up the yolk
        • Spoon out two heaping tablespoons of Miracle Whip into your cooked smashed up yolk
        • A good squirt of mustard
        • Pour in your finely cut-up vegetables (onions and celery)
        • Mix together well
        • Add your sea salt and pepper (to your liking)
        • Use a spoon or fork to feel your egg holes with the filling
        • Place into dish to refrigerate (special dish for deviled eggs or any dish that you can cover)
        • The final touch – sprinkle paprika on top
        • Refrigerate for a couple of hours
        • Serve
    • Nana’s Cooking
        • Mike’s (my husband) Favorite:
        • Cucumbers & Onions - 3rd Generation
        • Gramms – Pauline Hermsen (Rosalyn Estrada’s Mom)
        • Nana – Rosalyn Estrada (Our Mother)
        • Jenece Austin (Mike Austin’s Wife and Brittnee’s Mother)
    • Nana’s Cooking
      • Supplies Needed:
        • Food:
        • 2 whole cucumbers (depending on the size of your container)
        • One onion (depending on the size of your container)
        • Sugar (depending on the size of your container)
        • Water (depending on the size of your container)
        • Vinegar (depending on the size of your container
        • Sea salt and pepper
        • Utensils Needed:
        • Measuring cup
        • 1 gallon jug or container (or whatever you plan on using…a smaller container works too if you choose to make a smaller serving)
        • Knife
        • Potato peeler
        • Cutting board
    • Nana’s Cooking
        • Instructions:
        • Peel your cucumbers using the potato peeler
        • Cutting up the cucumber – slice the width of the cucumber (making circles....like onion rings)
        • Cutting up the onion – slice the width of the cucumber (making circles….like onion rings)
        • Drop the onions and cucumbers into the container
        • Cup of sugar, cup of water and cup of vinegar (Equal parts till your container is full)
        • Sea salt and pepper
        • Place lid and refrigerate over night
        • Serve
    • Nana’s Cooking
        • Cooking traditions are great treasures to start and leave behind for your family. Knowing the details and how those treasures transpired are even grander. If you’re not already doing so, this Holiday season, ask questions or start a new cooking tradition with your family.
        • When I ask my mother-in-law about sharing these recipes on my blog and putting them down electronically for our family, she came over immediately to show me how to prepare each one because she knew that this would be a wonderful gift to pass down to our families.
        • It was so much fun. We had a good time doing this together. I just want to tell her thanks so much for doing this for our family…it means a lot!
        • Enjoy!
        • Love your daughter-in-law,
        • Jenece