While sifting through several handwritten recipes from my deceased mother, I came across a lined notecard, presumably from my (also) deceased grandmother, Kellene, of barbecue sauce.
She loved cooking, and I loved her chicken noodle soup the most. Simple, yet flavorful and equal in salt and vegetable taste. It was the only great thing about being sick!
But I never thought barbecue! Who knew?! What a great discovery – and extremely easy to make.
1/2 cup catsup (which also shows its age!)
1 bouillon cube dissolved in one cup hot water
2 tablespoon Worcestershire sauce
1/2 teaspoon onion juice
1 teaspoon mustard
1 clove minced garlic
1 tablespoon parsley
Bring all ingredients to boil before pouring over meat.
Can’t get any simpler right?! I’m assuming it works for everything from beef to pork, and everything in between, since there were no linear notes indicating so.
There’s no date on the card, so I don’t know when this was written, but no matter – a surprise discovery makes for another great personal stepping stone.
On that same note, I stumbled across a recipe for ‘Potato Salad, Cold’ from the 1894 White House Cookbook. It was included in the updated 1996 version. I picked up the cookbook during the Association of Food Journalists conference in Washington, D.C. in September 2012.
I’m including it here because once again – it can’t be simpler. And what barbecue would be complete without some lemonade and potato salad?
Potato Salad, Cold
Chop cold boiled potatoes fine, with enough raw onions to season nicely; make a dressing as for lettuce salad, and pour over it.
Even without exact amounts given, it still sounds great, and gives the cooker more control to decide how much they want/need, unlike the sauce recipe above. And as any cooking enthusiast can tell you, sometimes experimentation can be a gift in itself.