Morrisons Cove Herald - Putting cows on the front page since 1885.

By NATALIE GORSUCH
Williamsburg Correspondent 

From the 'Burg to Your Kitchen

 

January 10, 2019



Last week, my family lost an integral part of our family – my dear aunt, Annie Bauer. For those who knew her, it was hard not to love her. I was honored to speak at her funeral and I wanted to share my words about her with you, my readers. Aunt Annie, as we lovingly referred her, was a wonderful cook, and here are two special recipes that will always remind me of her.

More often than not, we are brought into contact with people every day – and it’s up to us what type of legacy they are going to leave on our lives once they are no longer with us. I can stay up here until my face is blue talking about what an amazing woman Annie Bauer was – she was caring, smart, funny, witty and could get along with just about anyone.

But today, I want to focus on the legacy that she has left behind us. This lady was a doting wife, a mother, a grandmother, a great-grandmother, an aunt, a great aunt and friend. What I will choose to remember the most about Aunt Annie is her voice. For such a lady, she did not have a lady’s voice. It was gruff and deep, and after my grandfather’s death, her voice in a strange way, was so comforting. She had the same voice that he did and I always brightened up when I received a call from her or got to visit her because I heard that voice; the voice that I’ll always remember.

The second feeling that Aunt Annie elicited from me is comfort. There is not a memory I don’t have of her that doesn’t involve going to her house full of pictures and being invited in to eat. There was always something to eat – whether it be homemade or store-bought, she was always trying to feed you, and it was always so good. She was always so homey and warm. For a 90-year-old lady, she was cool to be around and it was hard to leave.

A few weeks ago, my mom, dad and I got to visit her in the rehabilitation center, for what we didn’t know was the last time. Despite being frail, my mom got her to smile and laugh about those soap operas they watch ALL the time. I will forever remember that moment and cherish it forever. I debated with my family about what we will remember the most and how we will remember her – and I think my Uncle Mark said it best, she was a once-in-a-lifetime woman, and wow, how blessed we were to have her in our lifetime.

Stuffed Cabbage Rolls

Ingredients:

2/3 cups water

1/3 cup uncooked white rice

8 cabbage leaves

1 lb. lean ground beef

1/4 cup chopped onion

1 egg, slightly beaten

1 tsp. salt

1/4 tsp. black pepper

1 – 10.75-ounce can tomato soup

Directions:

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2-4 minutes or until softened, drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper along with 2 Tbsp. tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Apple Cake

Ingredients:

2 eggs

1 cup vegetable oil

2 cups sugar

2 tsp. cinnamon

1/2 tsp. salt

1 tsp. vanilla

2 cups flour

1 tsp. baking soda

4 cups apples – peeled, cored and diced

Directions:

Preheat oven to 350 degrees. Grease and flour one 9x13 pan.

In a mixing bowl, beat eggs and oil with an electric mixer until creamy. Add the sugar and vanilla and beat well.

Combine the flour, salt, baking soda and ground cinnamon in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples and spread batter into prepared pan. Bake for 45 minutes or until cake is done.

 

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