I'm in the kitchen by my onesies as the vacation season is in full swing. Memory lane trip today . . .

               Where, oh, where are all the cooks?  Everyone seems to be on vacation.  I know some really great BBQ cooks who may be pretending to be shy.  I am still working on them.  You’ve no doubt heard of “jump the shark” well in the case of one of these great BBQ cook’s, when he’s out doing his thing, what is heard is “I’m going to jump the fence!”   He does the BEST chicken wings, ribs and salmon on a plank ever.  I’ll get him for this column yet.

               Recently while celebrating a family birthday party, my niece asked me about the cookbook I was writing.  Well, you know how those things go, along with the good intentions that paved the road to H E  double hockey sticks.  I have been collecting recipes for this mystery cookbook for low these many years but haven’t gotten any further than a huge file drawer full of recipes.  So today I decided to look for some of the favorites the family would be most interested in seeing in a cookbook.  The following are old family favorites; many were favorites in Lockerbie’s restaurant and others from well known places around Marblehead.  Sorry, Swampscott folks, most of you won’t remember these places but you will love these recipes  . . . I kid you not.

This is one most of you have heard and is the best version and was very popular in Lockerbie’s.

MUD PIE

Crush into fine crumbs one box of chocolate ice-box cookies.  Add 3 Tbsp. melted butter and mix well.  Line a large pie pan with the crumbs and press the down well.  Bake 10 minutes at 350 degrees.  Cool.  Fill with coffee ice cream.  Leave enough room for chocolate topping or it will over flow.  Top with the following:  Melt 2 squares of chocolate with 2 Tbsp. Butter and 4 Tbsp. water.  When melted mix 1/3 of a box of confectionary sugar, mixing well.  Pour over ice cream and freeze.  Lovely served with sweetened whipped cream . . . the real stuff.

Remember the Bide-A-Wee.  It was at the top of Darling Street on the corner of Washington Street.  Try this dessert it is a keeper.

SPANISH CREAM

9 cups milk                                                       ¾ tsp. salt

3 Tbsp. gelatin                                                 3 tsp vanilla

1 ½ scant cups sugar                                       9 egg whites

9 egg yolks

Scald milk with gelatin.  Add sugar.  In the top of a double boiler, pour slightly beaten egg yolks on to milk/gelatin mixture slowly, stirring constantly until mixture coats the spoon.  Remove from heat.  Add salt and vanilla.  Meanwhile beat egg whites until a soft peak forms.  Carefully fold beaten egg whites into mixture and cool in the refrigerator.   This is also delicious served with real whipped cream and a little fresh fruit garnish would be a nice touch.

Anyone remember Rodger’s Ice Cream?  If I remember correctly it was across from where the Molly Waldo used to be.  Well, I have a few recipes from their collection and I’ll share.

RODGER’S VANILLA ICE CREAM

2 cans condensed milk

2 cans evaporated milk

1 quart 40% cream

1 oz. vanilla

1 cup sugar

*Cook altogether for 15 minutes.  Put into a 4 – 6 quart container and freeze. 

RODGER’S CHOCOLATE ICE CREAM

2 cans condensed milk

2 cans evaporated milk

1 quart 40% cream

4 – 6 square’s chocolate

1 ¼ cups sugar

1 tsp. vanilla

Cook altogether for 15 minutes.  Pour into a 4 – 6 quart container and freeze.

*There were no instructions as to preparation for the ice cream so I used my own judgment.  Sounds easy and yummy, does it not?

BROCCOLI POTATO BAKE

3 cups mashed potatoes

3 oz pkg. cream cheese

¼ cup milk

2 Tbsp. butter

Mix all of these ingredients together until smooth.  Fold in ½ can French Fried onions.  Spread into greased baking dish and bake about 25 – 30 minutes at 350 degrees until nicely browned.  Arrange two packages of broccoli spears on potato shell.  Sprinkle 1 cup shredded cheddar cheese over and the remaining can of fried onions.  Bake 5 more minutes.  Delicious.

RAISIN SAUCE

½ cup Brown sugar

½ cup raisins

1 tsp. dry mustard

¼ cup cider vinegar

2 Tbsp. flour

1 ¾ cup water

Mix together brown sugar, mustard and flour,   Add vinegar and slowly add water.  Bring to a boil slowly, stirring carefully so it doesn’t burn until you have a syrup.  Add the raisins.  Remove from heat.  You can carefully reheat in the microwave.  This is a wonderful sauce, which my mother always served with Easter ham.

PECAN PIE – from the Bide-A-Wee

This is exactly the way the recipe was given to me

Cream ¼ c butter & ½ c sugar til fluffy.  Add 1 c corn syrup. ¼ tsp salt.  Beat well.  Add 3 eggs 1 at a time.  Beating well after each.  Add 1 c pecan halfs.  9” pie shell.  Bake 350 for 45 to 50 min.

I think you get the message. 

Now for my final recipe for today; A very popular cookie that lives on and on . . . MARBLEHEAD’S JOE FROGGER

¼ cup shortening                              ¾ tsp. salt

½ cup sugar                        ½ tsp baking soda            

½ cup molasses                 ¾ tsp ginger

¼ cup water                        ¼ tsp cloves       

2 cups flour                        ¼ tsp nutmeg

Mix shortening & sugar, stir in molasses and water.  Stir dry ingredients together.  Blend into shortening mixture.  Chill 24 hours. Roll dough ¼ “ thick on floured board.  Cut in 3 -4 “circles.  Sprinkle with sugar.  Place on well greased cookie sheet.  Bake 10 minutes.  Leave on cookie sheet for a few minutes to prevent breaking. Makes 2 dozen.  Recipe did not mention temperature but I would say 325 and watch carefully.  These were supposed to resemble lily pads thereby the name.