Happy “Chew This!” Sunday! I am so happy to share these two recipes with everyone! Family recipes and memories are an important part of my life, and I encourage family recipe sharing to be a part of your life too. Along with family photos and history, recipes are some of the most treasured traditions to pass down to your loved ones.
Shoutout and special thanks to my Grandpa Max’s sister Rosemary’s daughter Diane for the recipes and photos. Your gift of these recipes to me are truly something special that I will cherish forever.
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, September 4th 2016 edition. By: Blaise Doubman
Sharing family recipes and memories…
My Grandpa Max loved to cook and so did a lot of the members in his family. His sister Rosemary had a reputation of being not only a wonderful cook, but a fabulous baker too. I am so thankful that food, recipes and a love for both runs deep on both sides of my family. My Grandpa Max started out his love for cooking while he was enlisted in the armed services. He found himself being more and more drawn into the kitchen and the more he cooked, the better he got. It was a win-win for him. He loved working in the kitchen, preparing and serving the meals and had so many great memories that he shared with me of his times there. He actually developed several recipes himself, including his famous beef stew recipe. I have tried for years to duplicate the flavors of his soup, even working off of his own recipe, but never could copy it. I eventually had to tell myself that I was searching for a memory and not so much a taste.
After my Grandpa Max passed away, my Mom, Darla, started calling and corresponding with Rosemary. They had many similar interests and really loved talking about old memories of when everyone was younger. Rosemary was one of the sweetest people I knew. A couple of years ago my parents and I, along with my Uncle Duane went to visit Rosemary, and her daughter Diane and family. It was a wonderful time and we shared so many memories, photographs and recipes. It would be the last time I would see Rosemary. She passed away a couple of months later. In remembrance her daughter, Diane, sent me the Bolinger family recipes, two of which I am sharing here with you today. The recipes range from appetizers to main dishes to desserts and more. I love and cherish them so very much. The two recipes I am sharing today are delicious! The sweet and sour pickles and unlike anything you can buy in the store. My friend and recipe tester, Mary, said they were the “best pickles I have ever eaten”. Diane’s cheeseball recipe is super simple at only three ingredients, but loaded with flavor!
Rosemary’s Sweet and Sour Pickles and Diane’s Cheeseball
Both of these recipes are family heirloom recipes that I very much cherish. The pickle recipe is perfect for snacking, topping on hamburgers or making homemade relish from! The cheeseball is delicious with or without the nuts but really memorable when served with whole wheat crackers, fancy crackers or an assortment of entertaining biscuits. Both of these recipes are best made ahead of time and are perfect for family reunions or Holiday parties.
For the sweet and sour pickles…
1 quart jar whole Kosher dill pickles
3 cups white granulated sugar
1 ½ cups white vinegar
In a medium pot over medium heat combine the white granulated sugar and white vinegar until it comes to a boil. Allow to boil for about 30 seconds and then remove from the heat. Drain pickles from their juice, discarding the juice. Rinse the pickle jar and set aside. Slice pickles about ¼-inch thick and place back in jar. Pour sugar and vinegar mixture over the pickles and fill the jar, leaving about ½-inch space at the top. Screw on lid and place in refrigerator for 24 hours before removing, serving and enjoying.
For the cheeseball…
16 oz. cream cheese
1 jar Old English cheese
½ teaspoon Worcestershire sauce
2 cups chopped walnuts, optional
In a large bowl combine the cream cheese with the Old English cheese until the mixture is smooth and combined. Beat in the Worcestershire sauce. Form into 2 large balls or 4 medium sized balls and roll in chopped walnuts. Place in refrigerator to chill for several hours.
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