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Sharing with Wauneta: What you learn at a painting class. . . PDF Print E-mail
Written by Wauneta Breeze   
Thursday, 21 April 2011 14:43

By Nola Straub

A few weeks ago I went to Omaha to take a painting class from Ann Kingslan the still life artist who I started taking classes from in 1976. She is mostly retired now but once in a while gives a class at Kingsland-Gibilisco Art Studio that her daughter, Mary Gibilisco, now runs. We had a great project and she gave us the recipes she served for lunch.

At first we went to her and Rick’s house for supper one night during our classes and ate a lunch together at the hotel we stayed at for the mid-day meal. Now she has lost Rick and has moved to a smaller place for easier up-keep.

 

Sweet and Sour Meatballs

Ann Kingslan

3 slices bread, crusts removed

2 lbs. ground beef

1 onion, sliced thin

1 tsp. salt

Black pepper to taste

1/2 tsp. paprika

1 egg

1/2 c. ice water

16 oz. canned crushed tomatoes

10 crumbled gingersnaps

1/2 c. brown sugar

1/2 c. granulated sugar

Juice of two lemons

SOAK bread in cold water and squeeze dry. Mix beef, onion, salt, pepper, paprika, eggs, bread and ice water.

FORM into small balls.

POUR tomatoes into 9x13” pan.

ADD meatballs and stir to coat with sauce.

COVER pan with foil and bake at 325 degrees for three hours or more.

CHECK and stir occasionally. When done.

GLAZE with gingersnaps, sugars and juice of two lemons. Serve over cooked rice.

Painting Day Cake

Ann Kingslan

Pre-heat oven 350 degrees

1 yellow lemon cake mix

1 3 oz. pkg. instant vanilla pudding

2/3 c. oil

2/3 c. water

4 eggs

1 tsp. vanilla extract

2 tsp. cinnamon

1/3 c. granulated sugar

1/3 to 1/2 c. pecans, chopped

In mixing bowl, combine cake mix, pudding, oil, and water. Add eggs one at a time. Add vanilla and continue to beat for 5 min.

In a separate bowl mix together cinnamon, granulated sugar, and nuts to make a nut mixture.

Grease and flour bundt pan. Sprinkle 1/3 nut mixture in the bottom of bundt pan. Pour 1/3 batter on top. Layer once more, alternating nut mixture and cake batter. Bake for 40 to 50 min. Test with toothpick for doneness.

Important: Let cool in pan 30 min. before inverting onto cake plate.

 

Snacking Fuel for the

afternoon snack

Ann Kingslan

3/4 c. packed brown sugar

6 tbsp. butter

3 tbsp. lt. corn syrup

1/4 tsp. baking soda

1/2 c. chocolate chips semisweet

4 c. Rice Chex Cereal

4 c. Corn Chex Cereal

Line cookie sheet with waxed paper. In large microwave bowl, microwave brown sugar, butter, and corn syrup on high 1 to 2 min. (stirring after 1 min.) or longer until melted and smooth. Stir in baking soda until dissolved. Stir in cereals. Microwave on high 3 min., stirring each min. Spread on cookie sheet to cool. About 10 min. or until chocolate is set. Store in airtight container.

 

I asked Ann if I could share these recipes with the Wauneta Breeze and explained I wrote a column for the paper in my home-town. One of the other students said I will e-mail you some old recipes from time to time that might be a good contrast with today’s recipe. So Sue Culter sent this recipe for contrast! It was in a grandmother’s recipe book.

 

Hog Head Cheese

a la 1930

Sue Culter

Two new brides less than 18 years old need a recipe.

1 old bread board

1 single blade ax

1 whole hog’s head

With sharp knife, cut off ears. Singe hair over old wood range fire. Cut out eyes and toss away. Now set the hogs head on a old bread board. While one holds the head firmly chop away down the center. Usually results in a busted bread board that belonged in the old cabinet. Plus a gash in the linoleum. But you get results…brains for the brain sandwiches. Boil the head and grind the meat off the head to use half to be made into cheese, and the other half can then be used for mincemeat. Lot of memories are shared as a result of such experiences.

“This recipe wasn’t so much about how to make the hog head cheese as it was the procedure to get there…but fun to read.” Many a young bride had to learn to try things they didn’t want to do to survive!!

 

Thanks for the recipe, Sue, but I don’t think I will try it until I am desperate sometime and I am starving. lol. We may see the day when we have to live off the land again. Hope not though!

 

I think her next recipe was more to my liking.

 

Fondue Wieners

Sue Colter

2 pkg. wieners, cut in 1 inch lengths

1 med. bottle ketchup

1/2 c. water

1/2 c. brown sugar

1/2 tsp. chili powder

1/2 tsp. Worcestershire sauce

Pinch of salt

Drop of lemon juice

Bake uncovered for 2 1/2 hours. Good! Can double or triple the recipe.

 

Sue is not only a good painter she is an accountant and income tax lady. She was telling us about the family recipe book made in 1980 of all her dad’s family’s old recipes. It is interesting how families love to save old recipes that are handed down and the memories.

 

“My parents used to raise the meat and prepare it at home. Canning the meat made it handy but was a hard hot job the day you were putting it in the jars. Neat though when you needed a fast supper to just open and warm up the already cooked beef.”

 

Send recipes/memories to: Sharing with Wauneta, P.O. Box 303, Wauneta, NE 69045.