Category: My Roots

Family · Family Favorites · My Roots

Tenderloin Sandwiches…just the way Mom used to make

cathysmaha2 Comments

Saturday night dinner at the Smaha Farm often consisted of tenderloin sandwiches, still one of my all-time favorites.  My girls have joined the fan club.  Tenderloin sandwiches are easy to find in restaurants in Iowa but I haven’t seen one on the menu, yet, in Colorado.  In Iowa, the tenderloin is typically twice the size of the bun.  I prefer to keep mine bun size.

Mmmm….sweet Saturday night memories around the kitchen table.

PORK TENDERLOIN SANDWICHES

Boneless pork chops, thin
Beaten Egg
Fine bread crumbs (or cracker crumbs)
Canola Oil
Salt & Pepper

  • Remove fat from pork chops.  Pound chops with meat tenderizer until thin (tenderloin).
  • Beat egg(s) and place in separate bowl.  Pour fine bread crumbs, salt and pepper into second bowl.
  • Heat oil in large skillet.
  • Dip each pork tenderloin in egg wash and then in bread crumbs.
  • Place tenderloin in hot oil and brown well on both sides.  When cooked through, remove to plate with paper towels until ready to serve.

 

Serve on bun with traditional mayonnaise, lettuce and dill pickle slices (or whatever suits your taste).

 

 

Family Favorites · My Roots

Old Fashioned Potato Salad…just like Mom used to make

cathysmaha4 Comments

Potato Salad was a must-have side dish for every picnic and barbecue.  My Mother made THE BEST potato salad ever and I can replicate it pretty well. There are no measurements, just a ‘pinch of this and a pinch of that’ type of preparation. When my Mother made it, she used onions from the garden and eggs from our farm.

My Potato Salad is pretty darn good, but you can never top what Mom could do!

POTATO SALAD

SALAD:
Boiled, peeled and cubed potatoes
Boiled, peeled and chopped eggs
chopped green onions (or sweet white onion)
celery seed (or chopped celery)

DRESSING:
mayonnaise
milk
prepared mustard
sugar
salt

  • Mix together potatoes, eggs, onions (and celery if desired).  Sprinkle with celery seed.
  • In separate bowl, mix mayonnaise with enough milk to thin to consistency of salad dressing. Add sugar and salt to taste.
  • Refrigerate for several hours before serving. The flavor is best the next day.
Czech Heritage and Dishes · Family · My Roots

Father’s Day Memories

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My Dad,  Archie, was one of the funniest men I ever knew.  His sense of humor was direct, often dry, and accepted by all.  He could say things to people that no one else could say and they would laugh heartily and love him dearly.  Love of laughter is one of the great gifts my Father gave to me.  I miss him.

When I was 12 years old my Father died as a result of a farming accident. From that day forward my life changed forever. He would never attend one of my high school sporting or music events…he wouldn’t walk me down the aisle…he wouldn’t get to hold my children in his arms and play with them. But he is always with me…always.

Photographs of my Father and I are near and dear to my heart because there are few. Taking a photograph ‘back in the day’ required film, developing, flash bulbs and they were treasured….not to mention that my Father was camera-shy.

Before my Mother died, she passed on photos my Uncle Mahlon ‘Sparky’ took when I was little.  These are some of the most treasured photos of my childhood.

Archie and Cathy Smaha

The sweater my Father is wearing in this picture, is one I wore through high school and still have in my Mother’s cedar chest (if you’re under 50, you probably don’t know what that is).

Dad, I know you’re listening, and know I love you and miss you! Heavenly hugs to you and to Mom.

Czech Heritage and Dishes · Family · Family Favorites · My Roots

Strawberry Shortcake…sweet summer delight!

cathysmaha1 Comment

Strawberry season is here.  Bring on the shortcake!  This recipe is from an old Czech cookbook that I’ve cherished for years.  The cake is yummy enough to eat by itself, but topped with fresh strawberries and whipped cream is to die for.

My girls love the cake more than the strawberries…I’m partial to the entire package.  I have been know to drown the cake and berries in milk, something I picked up from some elderly Norwegian friends back in Iowa.

However you like it, try it.  It’s strawberry time!

STRAWBERRY SHORTCAKE

2 eggs, beaten
1 cup sugar
1/2 cup butter
1 cup milk
2 teaspoons baking powder
2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.  Mix all ingredients together and bake in 9×9″ baking pan for 45 minutes or until baked through.
  • Cut into squares and top with fresh sliced strawberries and whipped cream.

Family Favorites · My Roots · Vegetarian

Oh, the lowly radish sandwich…

cathysmaha1 Comment

Do you have a favorite childhood memory of food that, to most people, seems utterly ridiculous (and perhaps disgusting)?  Perhaps my lowly radish sandwich seems that way to you.

Growing up my Mother had a wonderful garden and I loved the fresh radish sandwich my Mother would make for me.  Simple but pleasing.  Today another walk down memory lane.  This radish sandwich is for you Mom!

LOWLY RADISH SANDWICH

Buttered bread of choice
Fresh sliced radishes
Salt

Yum!

Family Favorites · My Roots

Oatmeal Macaroons…crunchy deliciousness!

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I have fond memories of my Aunt Lora’s cookies, and all baked goods.  Several years ago while I was visiting family in Iowa, I stopped by to see Aunt Lora and Uncle Max and enjoyed her Oatmeal Macaroons.

They are delicious and the crunch of the toasted oatmeal and coconut are a wonderful combination.  Yummy and another fond Iowa memory.

OATMEAL MACAROONS

3 cups oatmeal
1 cup coconut
2 cups brown sugar
1 cup melted butter
1 1/2 cups flour
1 cup melted butter
1 teaspoon baking soda
2 eggs
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.
  • Put the oatmeal on a cookie sheet and toast in a slow oven until lightly browned. Watch the oatmeal very closely so it doesn’t burn. Remove from oven.

  • Mix butter and sugar. Add beaten eggs. Add dry ingredients, oatmeal and coconut. Mix well.
  • Drop teaspoon of batter on greased cookie sheet until lightly browned (6-8 minutes).

Optional:  Add chocolate chips or white chocolate chips to the batter.

Family Favorites · My Roots

Crunchy Potato Casserole, aka Wedding Potatoes

cathysmaha1 Comment

Crunchy Potato Casserole is a yummy side dish and family favorite.  It has become tradition served with Christmas and Easter ham.  I typically make the casserole the day before.  Simple to make and bake.  To make it easy on myself, I typically make the casserole the day before, cover, and refrigerate until ready to bake.

Many folks refer to this dish as ‘wedding potatoes’, since it is often served as part of wedding feasts.

CRUNCHY POTATO CASSEROLE

1 large bag frozen hash browns partially thawed
1/4 cup butter melted
1/2 cup chopped onion
2 cups grated cheddar cheese
8 ounces sour cream
1 can Cream of Chicken soup
1/4 cup butter, melted
crushed corn flakes (or seasoned bread crumbs)
parsley flakes

  • Preheat oven to 350 degrees.
  • Mix all ingredients together, except for 1/4 cup butter and crushed corn flakes.
  • Place mixture in lightly buttered 9″ x 13″ pan.
  • Sprinkle crushed corn flakes (or bread crumbs) over the potato mixture and top with remaining 1/4 cup melted butter.
  • Sprinkle with parsley flakes.

  • Bake for 50 minutes (or until hot in the center).
Family Favorites · Holidays · My Roots

Irish Soda Bread…St. Paddy’s Day Tradition

cathysmaha3 Comments

Let me just say that I will eat almost any ethnic food any time, any where.  While I’m not truly Irish, my family would say that we are part ‘Scotch-Irish‘.  Like every good American, we celebrate St. Patrick’s Day eating the traditional corned beef, cabbage and Irish Soda Bread.

Irish Soda Bread is tasty and simple.  The key is to make sure the bread is cooked through by testing with the ‘hollow sound’.  It’s delectable served warm with butter, but I love a piece drizzled in honey.

This St. Patrick’s Day:

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.
–Irish blessing

IRISH SODA BREAD

4 cups sifted all-purpose flour
1 tablespoon baking soda
1 tablespoon sugar
2 1/2 teaspoons salt
1/4 teaspoon cream of tartar
1 1/2 cups buttermilk
1 tablespoon butter, melted

  • Preheat oven to 375 degrees. Grease a large cookie sheet.
  • In large bowl, combine flour with soda, sugar, salt and cream of tartar, mix well.
  • Add buttermilk; with fork, stir just until dry ingredients are moistened. Turn out dough only lightly floured board. Knead lightly until smooth, about 1 minute.

  • Shape dough into a ball; place on cookie sheet. With hands, flatten into a 7″ circle. With sharp knife, cutting 1/4 inch deep, mark into quarters.

  • Bake 30 to 40 minutes or until top is golden-brown and loaf sounds hollow when rapped with knuckle.
  • Remove loaf to wire rack. Brush top with butter; cool completely.

Yield: 1 loaf

Family Favorites · My Roots

Peanut Blossoms…a Valentine’s kiss!

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Peanut Blossoms have been a family favorite since I was a child.  I loved them, my children love them and the tradition continues.  What beats the combination of peanut butter and chocolate!  It seems fitting to make a batch of peanut blossoms for your sweetheart with the famous Hershey KISSES as Valentine’s Day approaches.

I was curious about the origin of Hershey’s Kisses.  Per Wikipedia, Hershey’s Kisses milk chocolates were introduced in 1907. The candy got its name because the machine made kiss sounds as the chocolate kiss is created.

These cookies are good anytime of year.  What is sweeter than a Valentine’s ‘kiss’!

PEANUT BLOSSOMS 

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup shortening
1/2 cup peanut butter
2 tablespoons milk
1 egg
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon vanilla
1/2 teaspoon salt
chocolate stars or chocolate kisses

  • Combine all ingredients in a bowl (except chocolate) and mix on low speed until well blended. Shape in round balls and roll in sugar.
  • Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees.
  • Remove cookies and press in chocolate star or kiss in each cookie while cookies are still hot.

Yield: 4 dozen

Czech Heritage and Dishes · Family Favorites · My Roots

Roasted Pork Loin … Savory Deliciousness!

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Roast Pork was a staple on the farm, most often served with mashed potatoes, gravy and our beloved sauerkraut.  I don’t make it as often any more, but thoroughly enjoyed roasting this beautiful pork loin, prepared with olive oil and Bohemian Forest Rub from our local spice shop, Savory Seasonings.

SAVORY ROAST PORK LOIN

4-5 pound pork loin
olive oil
garlic salt
Bohemian Forest Rub (Savory Seasonings) or rub or choice

Pork Loin ready for the oven

  • Preheat oven to 325 degrees.
  • Rub Pork Loin with Seasoning.
  • Roast pork, uncovered, for 3 hours or until internal temperature is at 180 degrees.
  • Let roast sit for 10-20 minutes before slicing.