More Lifelong Favorites
A collection of recipes from Senior Perspective
By Jim Palmer, Editor/Publisher of Senior Perspective
One constant in every Senior Perspective cookbook is the section featuring ethnic foods. In this cookbook, that section starts on Page 38.
I have always been a fan of ethnic food, and I seem to be more of a fan of ethnic food with each passing year. Our family is always up for Chinese food.
Like all Midwestern cookbooks, this one is sprinkled with its fair share of Scandinavian dishes... and these are usually some of the most popular recipes in the book.
This year, we have added a little more Mexican spice to the cookbook. This spring, our family had an exchange student from Saltillo, Mexico. His name is Tadeo. When you have an exchange student, you learn a lot about that person’s culture, their language, and the food they eat in their country.
While he was living with us, Tadeo missed some of the food from home. Even the tacos we make here aren’t made the same as they are down in Mexico. So we requested some recipes from his mom... and she delivered. The tastes from home helped cure some of the homesickness that every exchange student goes through.
When I was preparing for this cookbook, I reached out to Tadeo’s mom again... and she delivered. Included in the ethnic food section are some recipes from Gabriela Gonzalez of Saltilla, Mexico. These are authentic and popular dishes in her city. And they are some of Tadeo’s favorites, too.
Not only did we prepare some dishes for Tadeo. He also got some experience in the kitchen. Despite limited experience, Tadeo helped prepare some of the Mexican dishes. He also took a class called “International Foods,” and his homework was to prepare dishes from around the world. By the end of that class, you could see that his cooking and baking skills were starting to improve. And it was fun to sample different foods from different countries.
As for the rest of the recipes -- we really have some great ones in this year’s book. Many of the recipes were submitted to the Senior Perspective newspaper in the last year. There are also recipes and photos that were submitted especially for this cookbook. We are thankful for all the recipes and photos submitted this year.
As you look through this cookbook, be sure to look at the ads that are lightly sprinkled throughout the pages. These are the businesses and organizations that support this book. I am thankful for these businesses and organizations because without them, there would not be a cookbook and I would have to charge an arm and a leg for it. The businesses are the reason the cookbook is sold for only $4, since the ads in the book take care of a good chunk of the printing expenses.
I would also like to thank some folks who helped with the book in some way this year... selling the ads, designing the ads, laying out pages, proofing the book, delivering the books, etc. This list includes Jen Bergerson, Bethany Hellem, Kathy Estwick, Joanne Brown, Margaret Hagert, Bud Prescott, Kim Agre, Jill Gustafson, Bernie Farnam, Jim Arvidson, Barb Argabright, Gordy Hagert, Lisa Ridder, Harvey Kimman, Scott Thoma, Dwaine Palmer, Randy Spande, Chuck Sterling, Pat Broberg, Joey Ross, Sheila Nepsund and Judy Lund.
Do you have an ethnic recipe that you would like to share with Senior Perspective? Or any other great recipes? If you are willing to share a recipe (and photo), we would love to include it in our newspaper and our next cookbook. Just send the recipe, any photos, and any information surrounding the recipe to firstname.lastname@example.org or Senior Perspective Recipes, P.O. Box 1, Glenwood, MN 56334.
I hope you enjoy this year’s book!
Submitted by Kori Williams of Alexandria
6 quart kettle full of potatoes, peel and
1/2 cup oleo or Crisco
1 cup canned milk, cream or evaporated
milk not sweetened
3 level tablespoons salt
Beat all together except flour. Cool overnight or similar time in fridge. Put in a cake pan and cut it into six squares then store in refrigerator. Take 1 square out of the fridge at a time. Add 1 cup flour. Mix into roll as for cookie roll. Cut into pieces and roll out one at a time as you bake.
Every year Kori Williams and her two grown daughters get together and make lefse. They have a grand time together. “It’s always a joy for me because, they both take over, and I no longer have to do this by myself!” The group is also teaching Kori’s granddaughter (Ruby Greenwald) how to make lefse. Pictured right is Ruby rolling out her first piece of lefse last year. Kori’s oldest daughter, Lindy Greenwald of Coon Rapids, (left) is actually a pastry chef, and makes many wonderful baked goods. Her youngest daughter, Melody Henderson of Chisago City, (right) is a hairstylist. “I never have to worry about having my hair or having enough to eat when they’re around!” Kori added that the Lefse turner that Melody is holding was made by her dad. Most lefse turners are narrow, and this one is wide and thin. Submitted by Kori Williams of Alexandria
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