November 30, 2014December 1, 2014 by schrackert

1942

Good Evening Darling,

I hope you are in the pink of condition and getting a little fun out of your freedom. By that I mean not being tied up completely like me. When you join the service you give up all your freedom. Well! Nearly all of it. I’m starting to get used to this Navy life a little now so it isn’t too bad.

Boy! I sure worked hard in the kitchen today. I washed pans continuously all day. I ought to be a great help in our kitchen some day. I’m all tired out and I can hardly stand up. When I get done writing I’m going to wash up and shave and go to bed.

Say! Darling don’t be disappointed if mail doesn’t come too regular. The post office on the camp is really swamped and I guess they have a hard time getting out all the mail. You must try and be a little patient. I know it isn’t easy but we must be good troopers, dear.

There sure is a lot of noise in front of me right now. The boys have a concertina and a guitar and they are all playing and singing. So we do get a little fun out of it.

The weather is just like spring out here now. The temperature must be about 45 and all the snow has melted off the ground. I’m not used to this kind of weather in winter time but I’ll have to get used to it.

Darling! I love you very much. I don’t ever get you off my mind. All the fellows out here have heard about you because that is all I talk about.

I’m sorry dear, but I guess I’ll have to close now. Say hello to everyone for me and please be the swell sweetheart you have been all the time to me. I know you won’t ever do anything wrong. All the love in the whole world to you.

To my future wife my love,

Joe, your future husband

November 29, 2014November 29, 2014 by schrackert

Company Pie Crust

My family loves pie, and in the spirit of Thanksgiving I thought I’d share the family pie crust recipe. I like to find any excuse at all to make it… pie, quiche, pot pie, more pie. This isn’t actually grandma’s pie crust recipe. It comes from one of my mom’s central Minnesota church cookbooks. It’s delicious…. flaky, sweet, rich, moist. Yum. Of course, with pie crust it’s all about the technique. Even the best recipe can fall apart with a few wrong moves. So, read on for some tips.

This recipe is for an all-shortening pie crust, no butter (although butter crusts are yummy too). My aunt gave me one of these incredible “wonder cups” for my wedding shower almost five years ago. It works… (wait for it….) WONDERS when trying to measure shortening, butter, peanut butter or anything else creamy like this.

Combine the dry ingredients and cut in the shortening.

This pie crust recipe uses a great technique for liquid. Separate the eggs and put two egg yolks in a liquid measuring cup. Then, fill to the 2/3 C mark with milk. Use a fork to whisk the two together and then pour into the dry ingredients. With your fork, stir gently and combine until JUST moist.

Put in the refrigerator until nice and cold… 30-60 minutes.

When ready to roll out your dough, generously flour a surface. Take half your dough (the recipe makes two crusts). Your dough will want to fall apart and should be pretty wet. Shape your dough into a ball, flour it, and then shape it into a disk. Flour both sides before rolling. With as few rolling pin motions as humanly possible, gently roll from the center outwards.

A pie crust stays beautiful and flaky ONLY if you mess with it as little as possible. If you overwork it, it becomes tough and sad. I like a pretty thick crust, as you can see from the photo below. Once you have it to the thickness you want, gently roll it onto your rolling pin and unroll it onto a greased pie pan.

Once your crust is in the pie pan, carefully flute the edges.

For Thanksgiving, we wanted to make a vegetarian quiche for my husband. We pre-baked the crust for about 10-12 minutes at 350. Then we mixed 4 eggs (we could have gone with 5) with a little whole milk, half and half and dried basil (because garden season is over and we didn’t have fresh and didn’t want to waste money on the expensive kind from the store), and a little shredded gruyere. Add a little salt and pepper and pour into the pre-baked pie crust. Then we added tomatoes and fresh mozzarella.

Bake for 50-60 minutes at 350 and enjoy!

COMPANY PIE CRUST

2 1/2 C flour
2 T sugar
1/2 t salt
1 C vegetable shortening
2 egg yolks in cup. Fill to 2/3 C mark with milk.

Blend dry ingredients to course stage. Add blended egg and milk to dry ingredients. Stir with fork into ball. Roll as usual.

Makes two crusts.

November 25, 2014November 25, 2014 by schrackert

Dear Joe : 12/17/1942

It’s easy to forget how young my grandparents were when they wrote these letters. Grandpa was 19 and grandma was 18. They’d graduated from high school only 6 months earlier. My grandpa enlisted in the Navy one year after the attack on Pearl Harbor. According to my dad, he was sworn in on December 7th, 1942 — my son, Peter’s birthday.

December 17, 1942

Hello My Sweetheart,

Just read your two most wonderful letters. They are really appreciated. More perhaps than you can imagine. By the sound of things they are keeping you very busy. I suppose you are well in the midst of K.P. Is it as bad as what I know? The job is just what you make it isn’t it? Are your duties different for every day?

Saturday night watch did you see anything interesting? Do you kids get your evenings to yourself or are they arranged for you also? Darling, give me all the dope. Darling are you sure that not feeling good is only a headache? Do you have your glasses with you and do you put them on? I don’t like this not feeling good. After all I must look into my interests. Please try and take care of yourself. If not for you, for me. I guess working at a defense plant doing labor is nothing compared with 5:00 in the morning until anytime at night.

Ah, kid. All jokes aside, it isn’t a snap getting up at 5:00 and I should know. I almost overslept this morning. I got up and turned off the alarm at 5:15 and went back to bed. Mom finally called me at 5:45. Did I even move? I made the streetcar by 6:00 though.

Your mother just found out that Hi and Alice took me over to Minneapolis to see you off, and I guess she was very put out about it. The only way we can figure out how she found out is from Mrs. Lehrner. Oh well, what’s to be expected? Your mother is going to be put out about a few other things in a short time too. I know that’s a snotty attitude to have about the whole thing, but we are going to live our own lives and I’m sure we can make it a happy and full life together.

In spite of the fact that you know nothing about a leave, I’m still dreaming and making a few plans. Buying a few clothes that will keep even if for a couple of months. I hope it won’t be that long but if it’s God’s will we’ll stand it.

Your telegram did not surprise me. Dad got the call as I was at the show with mother. He told me as soon as I got home. Coming like that it wasn’t such a shock. By the way, do you kids get nick nacks in the Navy? Sweets, if there is anything in the world I can send you please just let me know.

By the way, the only bill I have to pay is the jewelers isn’t it? Just how much was it? Oh! You said they were going to check for you, didn’t you? I was tempted to stop there this evening. Bernice and I were downtown shopping. We had to buy a few things for the Christmas party at work. More people downtown. You have to fight your way through the crowd. I have lots of shopping yet to do. I just haven’t felt up to it. I had an awful cold ever since you left. I guess I miss your loving care.

Hi is trying to look after me, but who could except you? Won’t you be happy when you can take full charge of this little girl. I’m just dying for the hour for us to say, “we do,” and he says “I pronounce you man and wife.” Well, you can’t stop me from dreaming.

I went to our old hangout for a steak supper tonight. They are still getting smaller. But very delicious. Also, Margaret Liss, Addie’s sister-in-law from Chicago, lost her baby in birth last night. Too bad isn’t it? We haven’t heard from Bud for the last two weeks. I suppose he is on his way somewhere. Who knows where. He, too, is in God’s hands. I guess those are about the best hands to be in right now.

Darling, remember I love you very much and I will be yours always. If it is God’s will we will be soon wed, as we both want so much. I feel it in my body it isn’t too far off. It just can’t be.

Well everyone has gone to bed around here so I think I’ll sign off and do the same. Try to write as often as you can. If you’re too tired, your sleep in this case is more important. Remember, I’ll soon be your wife and she’ll understand. Just be brave and keep looking ahead.

May God be with you and guard over you always. Until tomorrow night.

Love,

DeLores

P.S. Keep your chin up. I am. Just for us. Sometimes it’s hard when I don’t find you there to lean on, but I’m learning fast. xxxxxxx

November 23, 2014November 29, 2014 by schrackert

Best Apple Crisp Ever

One could argue that fall in Minnesota is essentially over. We’ve already had a couple of weeks of snow and bitter cold. The down jackets and Sorels are in constant rotation. But today, it’s 40 degrees! The snow has melted and we can see the leaves in our front yard that we never found the time to rake. Knowing that five months of winter are on the horizon, I’ve decided to squeeze out as much Minnesota fall as I can today.

Jeremy and I had a CSA this summer… a HALF CSA share. Like most normal people in the world who optimistically order their CSA share in the spring, we had a pretty hard time using all of our produce every week. That’s why, a week before Thanksgiving, I still had a huge bowl of amazing apples in a bowl on my counter. But let’s be honest, they weren’t really looking all that amazing today. They were probably about a week away from being tossed into the woods for the deer.

But, with a little bit of creative paring knife work, I was able to save most of them!

I was excited to find this apple crisp recipe in grandma’s recipe box for a couple reasons. First… apple crisp… need I say more? But look at the two recipes below! The one on the left is one I copied out of my mom’s recipe box when I moved to Chicago when I was 21. (Please forgive the embarrassing typo of “walnets.”) I pulled out this recipe earlier this fall and realized that I never copied over the amount of butter to use! When I made it I used one stick. Note grandma’s original recipe on the right calls for TWO sticks. Clearly everything is better with more butter. Thanks, grandma. The final thing I love about this recipe is that minus the missing butter… the recipe is the same almost word for word. It’s like I just got a hug from grandma.

Now for the recipe. Start by cleaning your apples. It’s the worst part really… but good things come to those who peel and chop apples.

Next… when your baby starts crying in the middle of baking delicious, gooey apple goodness…. strap him on and keep peeling.

When preparing your 9×9 baking dish, I suggest just grabbing a fingerful of the soft butter on your counter and smearing it along the bottom and sides. Fill 2/3 of the way to to top as grandma clearly writes, and you’re good to go.

Next you’ll get your ingredients together for the streusel topping. The recipe calls for quick oats. I only had old fashioned oats. I think they work just fine.

The recipe doesn’t explicitly tell you to do anything with the walnuts, but it would be a crime not to toast them first. Stove top toasting is my method of choice. Just don’t forget about them. They go from perfectly toasted to burnt pretty fast.

The streusel topping is pretty easy. I used a full 1/2 teaspoon of cinnamon, because 1/4 teaspoon seemed stingy. My two big tips are to chop your butter before adding it to your dry ingredients to make your life a little easier. Also, keep it in the fridge until you use it. You’ll want it nice and cold. My butter got a little warm because… you know… kids. But it’s butter and is delicious always.

When pouring your streusel topping on the apples, be gentle. If you pat it down too aggressively your streusel topping will be just a little sad. You want happy, fluffy, crunchy streusel topping.

Bake for 50-60 minutes and serve warm with vanilla ice cream. The vanilla bean kind. And Breyers if you have it. Don’t waste your time with whipped cream.

APPLE OATMEAL CRUNCH aka APPLE CRISP

About 6 medium apples
1 C flour
1 C brown sugar
1/4 tsp cinnamon
1 C butter
1 C quick oatmeal
1/4 C walnuts (optional)

Fill well buttered 9″ x 9″ baking dish 2/3+ full with chopped or sliced apples.

Combine flour, brown sugar and cinnamon. Blend in butter as for streusel topping. Add oatmeal and walnuts. Mix well and pour over apples.

Bake at 350 for 50 to 60 minutes. Serve warm with ice cream or whipped cream.

Update: I just talked to my mom about this recipe and it is actually hers! The credit given on my poorly copied recipe was correct. Grandma copied it over because She liked it so much. Mom got the recipe from one of the old Lutheran church cookbooks from generations and generations of farmers. No wonder there is so much butter in the recipe!

November 22, 2014November 22, 2014 by schrackert

Dear DeLores : 12/15/1942

There is one other incredibly special box that has been handed down to me. It’s the box of letters my grandparents wrote to each other during World War II. My grandpa was stationed in the South Pacific, and theirs is a beautiful story of high school sweethearts who were destined to be together, despite some pretty challenging circumstances. My grandma was a German Lutheran and my grandpa was an Eastern European Jew. Needless to say their families were not thrilled.

I’ve had these letters for as long as I’ve had the recipes, and I’ve only gone through them at random. I owe it to my wonderful family to share these letters and their story. So… what better place than alongside grandma’s recipes?! I will try and add context where I know it. And I likely will not share every single one… these letters span YEARS. But they give a pretty fascinating glimpse into an interesting time in our country’s history.

Tuesday, December 15, 1942

Hello Future WIfe,

I just received your letter today and boy was I glad to hear from you. I can’t really put it into words what that letter meant to me. It put a spark of new life in my heart. Darling, please try and keep writing every day even if I don’t write every night.

Our company is on K.P. duty in the kitchen this week and it is pretty tough. I didn’t write you last night because I work all day in the kitchen in charge of a crew of 8 men washing pans. I got back to my barracks at 7:15 and had to wash and shave and take a watch from 8 to 10. In the end there was a mix up on watches and I had to stay on until a quarter to 1. You have to walk all the time and I sure was tired. I only got 4 hours sleep last night and I put in from 6 this morning until 7 tonight in the kitchen. I can hardly sit up.

I know that you have been a very good girlfriend. I love you very much, dear. It is very tough to be nearly 1,500 miles away from you. I’m suppose to be a man now, dear, so I must be very strong, but it gets pretty tough at times. I miss you being close in my arms very much. You know that I love you more than anything else in the world. It’s the thought that you are waiting patiently at home for me that keeps me going. Please stick with me all the time. I don’t know when I’ll get home, but when I do we’ll be married. Keep up praying and things probably will come our way.

I haven’t bought a razor out here as they want too much money for a cheap one. I get along alright as I use my buddy’s. He rode out in my compartment on the train with me and we are in the same Co.

I was very sorry to hear that Jerry’s grand dad passed away. Give him my sincere sympathy. That sure was swell about Bernice. Yes! He does look happy. Thanks for sending it to me. I guess I’ll have to close for now as I have a washing that must be done. I want to get it done and shave and go to bed. Say hello to every every body for me. I’ll write everyone as I get time.

The biggest amount of love in the world to my future wife.

Love from your sailor sweetheart,

Joe

November 17, 2014November 29, 2014 by schrackert

Grandma’s Recipe Box

My grandma was a child of the Great Depression. She was a World War II newlywed. She worked outside of the home and raised three children with my grandpa in an era when most women chose to stay home to raise their kids. She was a feisty, strong-willed, smart, and kind woman. She loved generously.

Ten years ago my grandparents moved into assisted living and gave away a lot of their things. I was home on a visit from Chicago, where I was living at the time, and saw a box full of recipes tucked off to the side — forgotten about. No one else wanted it and I remember thinking, “One day I’ll go through that and find grandma’s old bakalva recipe.” So I took it, packed it away in my parents’ basement and returned to Chicago.

I have since moved back to Minnesota. I am married and have two sons — almost two years and three months. Today, I stumbled across that old recipe box in a Rubbermaid bin my dad sent over to my house as he was cleaning out his basement.

As I sat at the kitchen table reading through all of the recipes in my grandma’s handwriting, I was overcome with emotion. She died almost two years ago, right after my first son was born. She’d lived a long and wonderful life and was ready to join my grandpa, her husband of 66 years, who had passed away the year prior.

In these recipes for jello salad, and hot spam sandwiches, and chicken casserole I saw my grandmother as a young working mother of three in a post war era trying to get food on the table for three fussy kids after a long workday. I thought about my husband and I who both work in non profit jobs. We passionately love to cook and yet find that a grilled cheese sandwich and frozen peas have become a common dinner around our house. I see myself in my grandma when I look through these recipes. And it makes me want to be feisty and strong-willed and smart and kind just as she was… and to build a legacy of love and good food.

I want to cook these recipes! The good ones and the (let’s be honest) downright gross-sounding ones. I want to see which ones my toddler will eat and which ones I can improve upon. I want to work a job that I love outside of the home and still work with my husband to put dinner on the table to eat as a family. My grandma might not be here to give me advice on raising my young family, but perhaps her recipe box can give me a little insight into how she managed it so well.

DeLores & Joe

Just a few WWII love letters that built our family.

Month / November 2014