'TIS THE SEASON'
by Rose Jimenez
The TC issue of November 6, 1998 featured some ethnic dessert recipes from various
religious orders in the diocese and it made me think of the families interred here and of
the marvelous recipes that must've been handed down through generations and of the stories
behind each one. Perhaps, some of those came with families immigrating to the United
States. Some may have been prepared daily and others may have been used as part of family
tradition, only to be used on special holidays. Some recipes were stored only in the
memory of the cook and if they weren't recorded prior to death, sadly, they were lost
forever.
I have one handed down by my grandmother. Due to her early death and interment here, I
didn't get to know her but my mother taught me her fricassee recipe and I hope to pass it
on to the generation after me. My "Tia Elisa", also interred here, was a
wonderful cook and was always happy to share her recipes. At Christmas time, her dining
room table would be covered with baked goodies and as a tribute to her, I offer this one
she passed on to me:
SUGAR-COATED PECANS |
| 1 cup refined sugar |
¼ tsp. cream of tartar |
| ½ tsp. ground cinnamon |
¼ cup water |
| 2 cups pecan halves |
1 tsp. vanilla |
| Boil the water and pour into saucepan with first three
ingredients. Boil until mixture reaches soft ball stage and stir in vanilla and pecans.
Stir and spoon onto waxed paper. Cool and store. |
A BLESSED CHRISTMAS TO ALL YOU GENTLE READERS.
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