Grandma (L) & Peg (R), 1986
Thanks for stopping by Peg’s Recipe Box! Peggy is our beloved mother who, along with our dad Al, successfully raised six kids to adulthood, and now has 12 rapidly-growing grandchildren.
Peggy doesn’t cook anymore, but we wanted to honor her here by posting some of her recipes that became our favorites through the years. As recipes go, many which became enmeshed in family traditions originated from someone or somewhere else, so you’ll see the more-than-occasional reference to another source or person’s name. Some of our favorite family recipes came from Peggy’s mom, our grandmother Marguerite.
Whenever possible, we’ll be scanning the original recipe card and posting that image here, as well as transcribing it in full, in order to facilitate legibility and searches. As time goes on, we’ll be adding new favorites pulled from the recipe boxes of other great cooks in our extended family.
May you find a recipe here that brings years of enjoyment to you and your family!
Here’s another recipe from my wife Mary’s recipe box. As with many others, Mom (Peg) made a hand-written copy of a family classic recipe at Mary’s request. As for the recipe, I believe this is another one of the recipes which allowed homemakers to “duplicate” a commercial product. The Shake and Bake product was really just a bag of flour and seasonings for coating chicken before cooking. I’m sure Mom was pleased to save the cost of the pre-packaged product as there were eight of us eating on a budget.
[Kitty's note: Besides, this stuff was gooooood! We didn't miss the store-bought one bit!]
Shake & Bake Coating for Chicken & Pork
- 1 cup cornflake crumbs
- 4 Tbsp. cornstarch
- 2 Tbsp. flour
- 2 tsp. salt
- 1 tsp. cooking oil
- ½ tsp. MSG (optional)
- 1 tsp. poultry seasoning
- dash garlic powder
- ½ tsp onion powder
Combine all ingredients until well mixed. (I usually combine dry ingredients and then all oil.) Moisten meat pieces in milk or water and then dip in coating mixture.
Have oven at 400º. Place on a rack or broiler pan (spray with Pam) and bake – at least 45 minutes for fleshy pieces like breasts and thighs.
For pork chops:
Oven at 425º. Place on rack or broiler pan. Bake 30-35 minutes for ½” chops, 40 minutes or more for 1″ chops.
(I store coating mix in refrigerator and use again within reasonable time.)
I think this was one of those recipes Mom got from a magazine where the author swore that it tasted “just like the original“. I honestly don’t remember if she ever made this particular recipe, so, can’t speak to its flavor authenticity, but it intrigues me - I’d love to try it sometime. Mom did make a delicious baked chicken, always eagerly welcomed by us kids, (and especially hearty with a side of mashed potatoes and gravy), and coating [...read more]
Everyone makes this for the holidays. Absolutely every American Thanksgiving (and many a Christmas) meal has someone’s variation of Green Bean Casserole (aka “GBC”). Mom had her version, posted here, and I have my own, which I’ll describe beneath hers. I’ve become the GBC-bringer to our extended family Thanksgiving and Christmas meals, and I have judiciously edited the back-of-the-can/magazine recipe to make it my own, and, in my opinion, to make it more flavorful.
So, here’s [...read more]
This was a regular in Mom’s weeknight dinner rotation, which she eventually adapted for the microwave. We were early-adopters of the microwave oven, since Dad worked in housewares. We got ours sometime in the mid-late 70′s; (I’ll have to ask Julie to retrieve the exact year from her encyclopedic memory). Mom took to the microwave oven right away, realizing it’s potential not only for boiling water and reheating leftovers, but also for it’s ease of use for actual meal preparation [...read more]
Mom’s classic 7-Minute Frosting, which covered countless cakes over the years:
Seven Minute Frosting
2 egg whites
1½ cup sugar
¼ tsp. cream of tartar
1/3 cup cold water
1 tsp. vanilla
Place all ingredients except vanilla in double boiler. Beat 1 minute with electric or rotary beater. Cook over boiling water beating constantly with rotary or electric beater until mixture forms peaks, about 7 minutes. Remove from heat; add vanilla. beat until of spreading consistency.
Will [...read more]
My favorite flavor of cake is chocolate, but I seem to have a fondness for the citrus-flavored cakes if chocolate isn’t available. This orange pound cake is superb. I vaguely recall mom pouring a glaze over this, but that’s not mentioned on this card, so that was apparently a separate recipe. (Might have been her Seven-Minute Frosting.)
Orange Pound Cake (350º)
1 Duncan Hines orange supreme cake mix
1 4-oz. instant vanilla [...read more]
The card image below is Terry’s handwritten copy of Mom’s copy of our next-door-neighbor, Shirley W.’s barbecue recipe. This is my favorite southern pulled pork barbecue, bar none. It’s probably closer to a North Carolina, vinegar-based barbecue than a Virginia, tomato-based, and it is fantastic. And what is fantastic is usually fairly labor-intensive, and this is no exception. 90% of the labor is hidden in that last little word on the first line — shredded. This pulling [...read more]
Mom made an awesome banana bread; it was very popular among family and friends. At some point, she apparently switched to an easier version in her Wesson cookbook (noted on back of card), but that cookbook is MIA as well as the “easier” recipe. If we ever locate it, we’ll update this post with the easier version. In the meantime, this one is delicious and perhaps worth the extra effort:
1 cup sugar
½ cup shortening
¼ tsp. salt
2 cups [...read more]