My brother Joe used to love chicken grilled this way and often had extra in the freezer.
It is similar to the chicken we can get at the fair. It uses an easy marinade and is best if made early morning.
Grilled Chicken
Roosterkoek (Braai Bread)
We learned this recipe from Rose H., a friend in Swaziland. The dough can be made early and set aside until ready to braai (grill). We often enjoy this instead of store bought rolls when we cook outdoors.
English Muffin Bread
Not quite as good as English Muffins, but a lot less work! This makes great toast. It always bakes up with a flat top, so I only let it rise to the top of the pan.
Cornmeal Raisin Bread
I do not remember when I was given this recipe from Mom M. If you use yellow corn meal, the bread will have a light yellow tint.
Megan thinks it tastes like hot cross buns but without the icing.
Instant Oatmeal
This is similar to instant oatmeal packets you can buy at the store. It is also very customizable. Start with the basic oatmeal and then adjust or substitute other ingredients to make your own personal mix.
“Angeled” Eggs (Deviled Eggs)
I have called deviled eggs “Angel Eggs” ever since I was small. We often had children in our home for weeks, and most had rough back grounds. Because the children often had night mares with monsters and devils and other scary things, my parents changed the name of the eggs to “Angeled Eggs”.
Whatever these are called, they are one of my favorite treats. Andrea’s recipe is one of the best ways to make them.
Grandma Reble’s Meatloaf
While in Colorado, I asked for some recipes from relatives. This is a recipe in Grandma Reble’s handwriting with “Mother’s recipe 8/18/76” written on the top. It would be fun if we could learn where Grandma Porter originally found this recipe.
The crackers help to stretch out how much meat you need. Some of the family liked it as is and did not want changes. Others thought to use less crackers or more meat.
We like it best with tomato sauce with sauted onions over the top. Serve with a fresh salad and either garlic bread or your favorite grain.
Meringue
Audrey learned how to first make these when she was eleven. She continues to make them, usually with chocolate chips and occasionally with pecans.
Meringues are not super hard to make, but they will not set up on a humid day or if there is any yolk in the egg whites. Sometimes it feels as if you have to beat the whites “forever”. But these are well worth it
Beef Samosas
I don’t remember having these until we lived in Swaziland. We often had them at church potlucks and, while similar, each family had a slightly different recipe. I preferred the ones with peas, but some used raisins instead.
This recipe is a very mild blend of spices. We often double, or triple the spices depending on who is making the. Fill the wontons with a generous helping of stuffing, but be careful not to overstuff.
For an appetizer, plan on two per person. For a main meal with a salad, plan on 4 or 5 per person.
Hot Cross Buns
Oma gave this recipe to Mark many years ago after she made them for Easter dinner and he really enjoyed them and wanted to make more. Her original recipe did not call for most of the spices, but we prefer them with it.
