Family Foods of Different Cultures
By Mary Emma Allen
As we look upon our origins or family culture, we often find many foods in our heritage. My background consists of simple country foods, but as I delve into my ancestry, I discover these might be a combination of German, English, and melting pot American.
For this country has become the melting pot of foods from many cultures. Some families prepare mainly foods they’re accustomed to from childhood; others are willing to try something different.
Even though my mom prepared country fare, from foods grown on our farm, she tried to introduce us to foods of other cultures. “You never know but what you’ll marry someone who’s used to completely different foods,” she’d tell us children. “So it’s best to get used to other types.”
Although my dad sometimes objected to foods other than his meat, potatoes, and vegetables, she would try new recipes. Perhaps this is what stimulated my interest in foods from around the country.
I do remember making chili when I was a teenager. I put so much chili powder in it though that only my uncle (who’d lived in the Southwest for a time) and I would eat it.
I developed a love of spaghetti and other pasta dishes that my dad never really liked.
When Jim and I lived in other parts of the country, during his years as an Air Force pilot, I became fascinated by the recipes in Texas and California and began researching the stories associated with them.
I sent these recipes and tales home to my mom in New York State and began developing menu ideas for her country store. The editor of a local newspaper wanted someone to write a cooking column, so Mother suggested me. From there “Country Kitchen” evolved and my continued exploration of foods around this country and the world.
Diverse Allen Family Recipes
As we put together the Allen Family Cookbook, gathering recipes from Jim’s extended family, I discovered there was a great variety since relatives lived in various parts of the United States.
When we gather for get-togethers, one of the favorites is FROG’S EYE SALAD.
Combine 1 cup sugar, 2 tablespoons flour, ½ teaspoon salt. Gradually stir in 1 ¾ cup pineapple juice and 2 beaten eggs.. Cook over moderate heat, stirring until thickened. Stir in 1 tablespoon lemon juice. Cool mixture to room temperature.
Bring 3 quarts water to a boil; add 1 teaspoon salt and 1 tablespoon cooking oil. Stir in 1 package (16 oz.) Acini de pepe pasta. Cook at rolling boil until Acini de pepe is tender. Drain, rinse, drain again and cool to room temperature.
Combine Acini de pepe with egg mixture; mix together lightly but well. For best results, refrigerate this mixture overnight in airtight container.
Add 2 - 3 cans (11 oz. each) mandarin orange sections drained, 1 can (20 oz.) pineapple chunks drained, 1 can (20 oz.) crushed pineapple drained, one 8-oz. carton whipped topping, 1 cup mini marshmallows, 1 cup coconut. Mix thoroughly and chill in airtight container.
Can be served as a salad or dessert. You can leave out mini marshmallows and/or coconut; you also can add chopped maraschino cherries.
©2006 Mary Emma Allen
About The Author:
Mary Emma Allen writes from her multigenerational home in Plymouth where she researches and writes about cooking and quiltmaking. Visit her web site: here
or email her at me.allen@juno.com.
