Sections

Weather Forecast

Close
Advertisement
Pearl Olson was remembered at her funeral for her custom of eating peas. Photo by Linda Smith, for the Park Rapids Enterprise

A 'pearl' of wisdom: Eat peas with a spoon

Email Sign up for Breaking News Alerts
News Wadena, 56482
Wadena PJ
(218) 631-1621 customer support
Wadena Minnesota 314 S. Jefferson 56482

Saturday I attended the funeral of Pearl Olson, who was 100 years old at the time of her death. Pearl was a longtime Nevis first grade teacher and my husband's godmother.

Advertisement
Advertisement

When John spoke at her funeral, he mentioned all of the fun times he'd had growing up and spending time with Pearl's only child, Bob, and how Pearl always had tasty food waiting for them when they wore down from playing outdoors. Then Pearl's grandson, Mike, spoke, saying that one of his fondest memories of his Grandma Pearl was that she always served peas in a separate small bowl accompanied by a spoon, saying she could see no reason to chase peas around on a plate with a fork.

At the luncheon after the funeral, a special pea salad was served in Pearl's honor--dished up in small bowls and served with a spoon! Where I'm going with this is that I've been reflecting all weekend on the large part food plays in our lives, from pregnant mothers eating a healthy diet while carrying their children all the way to honoring a person's passing with a gathering of loved ones being nurtured with good food.

I'm sharing the pea salad recipe with you today as well as a hot dish that was served on Saturday. The other recipes are from a Bethany Lutheran cookbook of long ago to which Pearl contributed several recipes.

Winter Vegetable Salad

4 ribs celery, finely diced

1 green pepper, finely diced

1 small onion or 1 c. green onions, finely diced

1 jar diced pimento

1 can French-style green beans

1 can white shoe-peg corn or whole kernel niblets

1 can Baby LeSeur Peas

Dressing:

1 c. sugar

3/4 c. vinegar

1 t. celery seed

Boil mixture for 5 minutes. Cool. Pour over vegetables. Refrigerate. Serves 12.

Hamburger-Corn Bake

4 lbs. ground beef

3 large onions, chopped

2 (1-lb.) cans whole corn, drained

3 cans cream of mushroom soup

3 cans cream of chicken soup

3 c. dairy sour cream

3/4 c. canned pimento, chopped

1/2 t. pepper

1 lb. noodles

Lightly brown ground beef and chopped onions. Cook until ground beef is browned and onions are tender. Add corn, soups, sour cream, pimento and pepper. Mix well. Divide 1 lb. medium noodles, cooked and drained, between two 9-x13-inch pans. Pour half the meat mixture over each. Stir until mixed together. Combine 3 c. soft breadcrumbs and 6 T. melted butter together. Sprinkle on top. Bake at 375 degrees for 45 minutes. Serves 25.

Baked Almond Chicken Casserole

3 c. cooked chopped chicken

1 1/2 c. celery slices

1 c. Miracle Whip

1/2 c. toasted almonds

1 c. (4 oz.) grated Swiss cheese

1/4 c. chopped onion

2 T. chopped pimento

1 t. salt

Dash pepper

Tomato wedges

Preheat oven to 350 degrees. Combine chicken, celery, salad dressing, 1/4 c. almonds, cheese, onion, pimento and seasonings. Mix lightly. Place in a 10-x6-inch baking dish. Sprinkle with remaining almonds. Bake at 350 degrees for 25 minutes. Top with tomato wedges and bake 5 more minutes. Serves 6. Note: Cherry or grape tomatoes cut in half would work well for this during the off season.

Vegetarian Lasagna

10 lasagna noodles (6 oz.)

1 pkg. frozen spinach, cooked and well drained

2 c. sliced fresh mushrooms

1 c. grated carrot

1/2 c. chopped onion

1 T. cooking oil

1 (15-oz.) can tomato sauce

1 (6-oz.) can tomato paste

1/2 c. pitted ripe olives, chopped

1 t. dried oregano

2 c. cream-style cottage cheese, drained

16 oz. Monterey Jack cheese, sliced

Grated Parmesan cheese

Cook lasagna noodles in boiling water 8 to 10 minutes. Drain. In saucepan, cook mushrooms, carrot and onion in oil until tender, but not brown. Stir in tomato sauce, tomato paste, olives and oregano. In greased 9-x13-inch baking pan, layer half each of the noodles, cottage cheese, spinach, Monterey Jack cheese and sauce mixture. Repeat layers. Save several slices of cheese for the top. Bake in 375-degree oven for 30 minutes. Let stand for 10 minutes. Serve with Parmesan cheese.

Dorothy Johnson's Never-Fail

Baking Powder Biscuits

2 c. flour

1/2 t. salt

4 t. baking powder

1/2 t. cream of tartar

2 t. sugar

1/2 c. shortening

2/3 c. milk

Sift together dry ingredients. Cut in shortening. Add milk. Roll out on floured surface 1/2 inch thick and cut with biscuit cutter. Put on ungreased baking sheet. Bake for 10-12 minutes at 350 degrees.

Pastor Holm's

Favorite Chocolate Cake

1 c. milk

1 t. vinegar

2/3 c. shortening

1 1/2 c. sugar

1 t. vanilla

2 eggs, beaten

1 t. baking powder

1 t. soda

1/2 t. salt

2 c. flour

1/2 c. cocoa

1/2 c. hot water

Add vinegar to milk to sour. Cream shortening and sugar. Add eggs and vanilla. Mix dry ingredients except cocoa, and add alternately with milk. Mix cocoa and hot water and add. Pour into a greased 9-x13-inch pan. Bake at 350 degrees for 35 minutes.

Advertisement
news@wadenapj.com
Advertisement
Advertisement