Philanthropic ladies get generous with their recipes

Last fall, I received an email from Sue Proska, a member of the PEO (Philanthropic Educational Organization), inviting me to the group’s April 2012 luncheon. I had highlighted another organization that Sue belongs to – Gardeners By-the-Sea – and she hoped I would highlight PEO, as well.

Special to the Coastal Point • Marie Cook: Members of Chapter L of the Philanthropic Educational Organization shared their recipes with Marie Cook for this weeks column.I’ve been to many luncheons, but this one – held in Millsboro at the home of Dee VanIngen – was unique. Members created original box lunches with a list of the contents, and other members bid for them in a silent auction. For example, one member’s lunch was packaged in a small wooden wheelbarrow; another was in a huge painted ceramic flower pot with a gerbera daisy plant included with her lunch. The bidding was lively and fruitful (no pun intended), with all monies used for PEO programs.

The PEO has been in existence since 1869, when seven young women founded the organization at Wesleyan College in Mount Pleasant, Iowa. Since that time, the PEO has evolved into one of the largest nonsectarian, community-based organizations in the world, with nearly 6,000 chapters and approximately 250,000 members. PEO has chapters in each of the 50 states, the District of Columbia and six Canadian provinces, with their headquarters in Des Moines, Iowa.

PEO is a source of encouragement for women who benefit from philanthropic assistance as they strive for educational advancement. As a philanthropic organization, PEO supports six philanthropies, which includes ownership of a two-year college – Cottey College – and five programs that provide higher educational assistance through scholarships, grants, awards and loans.

Cottey College is a fully accredited liberal arts and sciences college for women, located in Nevada, Mo., with two-year and selected four-year programs. It has been owned and operated by the PEO Sisterhood since 1927. The cumulative amount of assistance provided to 85,000 recipients nationwide is approximately $210 million to date.

Chapter L in Lewes, initiated in 1999, has now grown from 12 members to 35. In addition to fundraising for education, Chapter L initiated an outreach program in 2010 with People’s Place in Milford (a center for enriching the lives of Delaware residents through programs and services) and the chapter contributed to their SAFE program more than $300 in holiday gift cards and 22 personal grooming baskets and towel sets for the use of residents at People’s Place. The chapter also sponsored an educator from Wilmington, Del., who received a continuing-education grant in order to complete her master’s degree in education.

In 2011, Chapter L successfully established a Chapter L, Delaware Scholarship Fund within the PEO Foundation. In the summer of 2010, Chapter L held a sold-out concert and provided the required minimum foundation donation that established the chapter’s scholarship fund.

This year, Chapter L is beginning the process of finding qualified recipients for scholarship awards for the 2012-2013 school year. As in years past, Chapter L plans several major fundraisers. It is through these types of events and the individual generosity of chapter members that Chapter L raises money for the various programs.

To learn more about PEO, visit them online at www.peointernational.org.

Tina Edgar, PEO member since 1987 is chapter historian and part of the Foundation Committee. What a treat it was to read the story, not only behind her recipe for Grandma Jenny’s Ginger Cookies, but also of the history of the early days of her family and how they came to the Bethany Beach area.

Tina’s story: “In 1924, my grandmother (born in 1881 in Big Run, Pa.), my mother (age 12 with her mother living in Williamsport, Pa.), my grandmother’s sister and other relatives made their way to Bethany Beach. Several from this family, including my grandmother, had gone to Bethany College in West Virginia. The college and the town both had a connection with the Disciples of Christ (Christian Church). While vacationing at the Seaside Inn, located at the north end of the boardwalk, they enjoyed indoor plumbing and saltwater showers to rinse off the sand from the beach.

“The next year, Great Aunt Ida Irvin bought property and the ‘Dinker House’ was built in about 1902. This cottage had been moved from 1st Street in 1922 to its present location on the now southwest corner of Routes 1 and 26. A room in the cottage off the porch was rented as the Bethany Beach Post Office in 1923-1924.

“From 1925, the renamed Irvin Cottage has been owned by several generations of women in my family, and our grandchildren, along with their parents, enjoy Bethany today. We always loved Grandma Jenny’s Ginger Cookies. She used to mail them to my mother at college and always had them in a blue-and-white tin box in the pantry when we visited her. The box they were in, with raisins or red-hots as centers, was carefully lined with the wax paper from store-boxed cookies. My grandchildren enjoy them today if I get around to making them!”

Tina presented me with a baggie of ginger cookies – delicious, peppery little treats that didn’t last long!

Grandma Jenny’s Ginger Cookies

Preheat oven to 350 degrees F.

Ingredients:

? 3-1/2 cups all-purpose flour

? 1 tablespoon baking soda

? 1 tablespoon ground ginger

? 1 teaspoon ground cloves

? 1 teaspoon cinnamon

? 1/2 teaspoon black pepper

? Pinch of red pepper (cayenne)

? 1 cup granulated sugar

? 1 cup butter (2 sticks), or other shortening

? 1 cup molasses

? Additional sugar for rolling

? Raisins or red-hots for centers

Method for Grandma Jenny’s Ginger Cookies:

Sift together the flour, baking soda, ginger, cloves, cinnamon and both peppers. Beat the sugar, butter and molasses together until well blended. Mix into the dry ingredients and combine. Take a teaspoon or more of dough and roll it into a ball about the size of a marble. Roll the ball into sugar.

Grease a cookie sheet and place the balls on the sheet, and slightly flatten each ball with your thumb. Bake at 350 degrees for 8 to 10 minutes. Allow to cool before storing; place a raisin or a red-hot in the center of each cookie. Yield: Approximately 3 dozen cookies.

Jean Hort, a PEO member since 1987, is on the Projects Committee. Unfortunately, Jean was unable to attend the luncheon, so she’s missing from my photo. She shares her recipe for Broccoli Spoon Bread.

“This is a recipe my mother started making in the 1980s,” she said, “and it has always been a favorite of my sons and grandchildren. It goes well with soups.”

Broccoli Spoon Bread

Preheat oven to 350 degrees F.

Ingredients:

? 2 eggs, slightly beaten

? 1 cup sour cream

? 1 stick butter or margarine, softened

? 1/4 teaspoon salt

? 1 package (8 ounces) Jiffy corn muffin mix

? 1 package (10 ounces) frozen, chopped broccoli, cooked and drained, or use equal amount of fresh chopped broccoli

? 1/4 cup grated Parmesan cheese

Method for Broccoli Spoon Bread:

Combine eggs, sour cream, margarine or butter, salt and corn muffin mix; stir the broccoli into this mixture. Pour mixture into 10-inch Pyrex pie pan. Sprinkle Parmesan cheese evenly on the top. Bake at 350 degrees for 30 to 40 minutes.

Dee VanIngen has been a PEO member since 1985 and is on the Membership Committee. She found her recipe for Zesty Lemon Chicken in a Southern Living magazine several years ago. Heads up: The chicken must be marinated overnight.

“I first made this recipe for my book group in Columbia, Md.,” VanIngen said. “It is yummy and made a huge hit with everyone. It is time-consuming, but well worth the effort!”

Zesty Lemon Chicken

Preheat oven to 350 degrees F.

Ingredients:

? 6 boneless, skinless chicken breasts

? 2 cups fresh lemon juice (about 10 lemons)

? 1 cup all-purpose flour

? 1-1/2 teaspoons salt

? 2 teaspoons paprika

? 1 teaspoon freshly ground black pepper

? 1/2 cup safflower oil

? 2 tablespoons grated lemon peel

? 1/3 cup packed light brown sugar

? 1/4 cup chicken broth

? 2 lemons sliced

? Minced fresh parsley

Method for Zesty Lemon Chicken:

In a large zip-top bag, combine chicken breasts and 2 cups lemon juice. Squeeze out the air and seal. Refrigerate overnight, turning once.

Remove chicken and pat dry, reserving 2 tablespoons of the marinade. Put the flour, salt, paprika and pepper into a plastic bag. Shake until well-mixed. Put chicken breasts in the bag, one at a time, and shake to coat evenly. In a large skillet, heat oil (I used Pam vegetable oil spray on my skillet and did not use oil) and fry breasts a few at a time until well-browned on both sides, about 10 minutes.

Arrange chicken in a single layer in a large baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix chicken broth with reserved 2 tablespoons of marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley. Bake at 350 degrees for 20 to 30 minutes or until tender. Yield: 6 servings.

Deb Kerchner has been a PEO member since 1995. She is on both the Social and Convention Committees. I got a kick out of reading her story about the recipe she shares – Easy Beach Lunch.

“One of the things my 12 grandchildren love the best when we head to the beach is a beach lunch. My picnic can consist of many finger foods, but there is one very easy idea which has served me well through the years, no matter what their ages!”

Easy Beach Lunch

Cook your favorite brand of hot dogs at home, tossing each into a hot dog bun and then quickly wrapping each into an individual sheet of Reynold’s Wrap aluminum foil. I bring one to two for each person, all cooked and pre-wrapped; conveniently, they are wonderfully filling and warm at noon or 2 p.m., right out of the thermal “cooler.” We keep hot-dog condiments in the separate drink cooler, although only the adults want to bother with sand-attracting mustard!

Edie Robinson has been a PEO member since 1985 and is the current Chapter L president. She tells us about her Mother’s Pie Crust.

“I was always in the kitchen with my mother as a young girl. She was a very patient teacher. My first real lesson with pie crust was a disaster. The dough was very difficult to roll out that day, and even for her it kept breaking apart. We finally got the pie made, and it was one of the tastiest crusts she had made. We had many laughs about my ‘first’ lesson.

“I wasn’t discouraged and have learned that the most beautiful crust isn’t always the best-tasting. To this day, I love to make pies, and my family and friends have eaten a lot of them. As with anything we do well, practice is the key. Happy baking!”

Mother’s Pie Crust

Ingredients:

? 1-1/2 cups all-purpose flour

? 1 teaspoon salt

? 2/3 cup Crisco shortening

? 3 to 4 tablespoons ice water

Method for Mother’s Pie Crust:

Place flour and salt in a medium-size bowl and cut in the Crisco until it is the consistency of small peas. Slowly add ice water (but not the ice) and mix in by hand until you can form into a disk. Wrap in plastic wrap and refrigerate for 30 minutes. Divide dough in half and form each half into a round; roll out to fit a 9-inch pie pan. This will make a top and bottom crust for one pie.

My contact for today’s column, Sue Proska, has been a PEO member since 2007. She is on three committees – Ways & Means, Outreach and Foundation. She shares her recipe for Apple Crostata.

“Usually, the first time I make a recipe, I follow the instructions,” Sue said. “After that, I want to make it ‘my own,’ so I change ingredients. This crostata recipe came from Bon Appetit magazine many, many years ago. It originally called for apricots, but when I saw the price of apricots, I decided to use apples and/or pears instead. This is so easy and has become my go-to dessert when having guests for dinner and/or lunch.

“P.S.: Don’t tell Edie Robinson that I’m using packaged pie crust. She gave me private lessons on how to make her delicious pie crust and, well, what can I say!”

(Your secret is safe with us, Sue!)

Apple Crostata

Preheat oven to 400 degrees F.

Ingredients:

? 1/2 of a 7-ounce log almond paste

? 3-1/2 tablespoons granulated sugar, divided

? 3 ounces cream cheese cut into small cubes

? 1 large egg yolk

? 1 teaspoon vanilla extract

? 1 refrigerated pie crust (1/2 of a 15-ounce package) at room temperature

? 5 to 6 large apples or pears (or 3 of each), peeled, seeded, quartered and sliced in 1/2-inch slices

? 1/4 cup orange marmalade, warmed

? 3 crushed Amoretti cookies (Italian macaroons)

Method for Apple Crostata:

Blend the almond paste and 3 tablespoons sugar in a food processor until finely chopped. Add cream cheese, egg yolk and vanilla and blend until filling is smooth. Unroll crust on heavy baking sheet. Spread filling over crust, leaving 1/2-inch plain border. Arrange fruit in a spoke pattern in two concentric circles atop filling. Fold dough border up over edge of filling. Brush fruit with warm marmalade and sprinkle with remaining sugar.

Bake crostata until crust is golden brown and fruit is tender and slightly browned, about 30 to 35 minutes. Sprinkle with crushed cookies; cool 30 minutes. Serve warm or at room temperature. Yield: 8 servings.

Toni Bergfelder has been a PEO member since 2011. She is on two committees – Membership and Programs/Yearbook. She shares with us the history of her recipe for Corned Beef and Cabbage with Cherry Sauce.

“When Henry and I got married, we had different ways of cooking together. I had always done the corned beef in water, but he did one with wine and then one with cider. He mentioned a sauce he had heard about and it sounded great, so once the meat is done and 30 minutes or so before serving, he added the sauce and we baked it in one of my new Fiestaware baking dishes and served it.”

Corned Beef and
Cabbage with Cherry Sauce

Ingredients for Corned Beef:

? 3 pounds corned beef

? 1 whole head green cabbage, chopped

? 8 large carrots, peeled and sliced

? 2 onions (optional), peeled and diced

? 4 to 5 red-skinned potatoes, peeled and sliced

Method for Corned Beef:

In a large (5- to 7-quarts) slow-cooker set on low heat, cook corned beef in water, Zinfandel or real apple cider (just enough to cover the meat) for at least 6 hours, allowing room to add vegetables during the last 2 to 3 hours. (Toni’s preference is to use apple cider.)

Ingredients for Cherry Sauce:

? 1/2 can Cherry Coke

? 1 cup cherry preserves

? 2 tablespoons yellow mustard

? 2 tablespoons soy sauce

? 1 tablespoon apple cider vinegar

Method for Cherry Sauce:

Early in the day, in a small sauce pan, bring to a boil all the sauce ingredients. Refrigerate. When your corned beef is done, remove it from the slow-cooker and coat it with the cherry sauce; bake it in a preheated 300 degree F. oven for approximately 20 minutes. Serve with the vegetables. Yield: 6 to 8 servings.

Eileen Cheney has been a PEO member since 1987. She is vice president of Lewes Chapter L.

“I used to make Wacky Cake when my boys, Matt and Brian, were growing up,” she said. “On a recent visit by my son Matt, I surprised him with the cake. It is even good without icing.”

Wacky Cake

Preheat oven to 350 degrees F.

Ingredients:

? 1-1/2 cups all-purpose flour

? 1 cup granulated sugar

? 3 tablespoons cocoa

? 1 teaspoon baking soda

? 1/2 teaspoon salt

? 6 tablespoons vegetable oil

? 1 tablespoon cider vinegar

? 1 teaspoon vanilla extract

? 1 cup cold water

Method for Wacky Cake:

Sift together the flour, sugar, cocoa, baking soda and salt. Make three separate holes in the dry ingredients. Into the first hole, pour the oil. Into the second hole, pour the vinegar. Into the third hole, pour the vanilla. Pour cold water over all. Mix well with a fork or whisk, but do not beat. Bake in a greased 8-by-8-inch pan at 350 degrees for about 35 minutes. Cool and ice the cake with your favorite frosting.

(Editor’s note: If you have recipes to share, or recipes you want, contact Marie Cook, Coastal Point, P.O. Box 1324, Ocean View, DE 19970; or by email at ChefMarieCook@gmail.com. Please include your phone number. Recipes in this column are not tested by the Coastal Point.)