#8 Mary, Mary, Mary and the lettuce wrapped sandwich

Mary Farnsworth, the big sister I never had... She was the very first person maybe "ever" to have a lettuce wrapped sandwich and it was for the sole purpose of reducing calories she said.

And so "Atkins" was born by Mary, long before the Atkins craze and long before I took it seriously.
Now I live by lettuce wrapped BLT's, In N Out Burgers and Tuna Sandwiches!

#7 Sweet n Sour meatballs

15 years

#6 Ro, you are so into your food...

My first memory of the comment "Ro, you are so into your food" came from Kathryn Morrell. We were out to dinner at The Cask in Brea. Kathryn, Kim, Patty, Terri and myself were approximately 18 years old or so.  On my plate, the sauce was dark and clear and I recall the smell of garlic wofting toward me. I took a bite, I closed my eyes and when I opened them, the four of them were starring at me like I was naked or something. Apparently I was really into that very first and thrilling discovery of Teriyaki.
The Teriyaki from The Cask was to die for and to this day 32 years later, Teriyaki is still my favorite sauce and marinade.

I've heard "Ro, you are so into your food" hundreds of times since, most recently from Alicia who says "you've always been that way Ro." That was it. I had to write down all these memories of you girls and our food.

I acquired the following Teriyaki recipe from who knows who. I most recently used it last night.

Who Knows Who Teriyaki Sauce
1/2 cup soy Sauce
1/2 cup Red Wine
3 T Sugar
1 T Ketchup
dash of oil
3 large cloves of garlic crushed (yes fresh)
2 T fresh ginger (I did use dried last night, Margie would be disappointed in me, as she is the Ginger Queen)
3 T real butter
Put in all in a sauce pan, stir it up and simmer on low. The longer I simmered it the thicker it got. So then I added in my chicken breasts, which were nearly cooked before my bbq propane ran out. I finished cooking the chicken breasts for about ten minutes in the dark sauce and then it was super thick and amazing!

#5 Mine-n-Kims Egg Burrito takes its rightful place in history!

It is worthy of noting that my love of The Egg Burrito came from my first love--The Naugles Egg Burrito at 12 midnight on the weekends when we were in High School. The fluffy egg was covered in that abundant, gooey shredded cheese and the sauce-It is the sauce that makes that burrito sooo memorable. So, the love of Egg Burritos was born.
It is a fact, that when us girls from High School get together, we ALL still remember our infatuation for this fabulous burrito!


Sometime around 1978, Naugles sold out to Del Taco and the Naugles Egg Burrito was never the same. However, the memory of it is forever.
The Juicy homemade Egg Burrito recipe that follows, was honed and perfected by myself and Kim Higgins, who was my roommate for 3 years, right out of High School.  Now, because Kim did not cook, or eat much for that matter (except canned tuna and the occasional homemade egg burrito,) I made it my duty-to be our cook. That may be my earliest memory of cooking for others.
 
Juicy is the key word and The juiciness of the stuffing is the goal! Getting that part just right, takes a little patience and 6 main ingredients.

Mine-n-Kims Egg Burrito
2 cups Ore-Ida O'Brian potatoes (the little cubed up ones)
Fry then in hot oil until they are crispy on the outside, still tender on the inside. Salt and pepper them. Drain on a towel.
Fry 4 strips of bacon til crisp but not overcooked. Crumple the bacon up.
You must use La Victoria Salsa Ranchera next. Measure 1 full cup. We used the "mild" type.
Next shred 2 cups sharp cheddar. Yes two cups!
Crack two eggs in the pan the potatoes came out of. Scramble them up and turn on the flame to medium--not high! Just when the eggs start to cook, add back in the potatoes. Fold them in. Sprinkle in the bacon, then dump in the Salsa. Fold and cook slowly. Just before the egg is set, add in the 2 cups of cheese and fold in thoroughly. Do not let this "stuffing" get dry. The egg should be set, but still shiny and juicy.
Your tortillas need to be fresh and NOT refrigerated.
Take 2 out of the package and heat them on another pan til they are just warm, and then spread each with butter-yes, real butter!
Take tortillas off the pan and put them on plates. Now scoop half the egg mixture onto each of the tortillas. OMG it is so freaking delicious. There is no other egg burrito like it! ok, ok go on...
After you've scooped  the mixture onto the tortillas, you then top each one with 1/2 of a ripe avocado.
The avocado must be perfectly ripe and flavorful.
Fold up this bad boy! Get a napkin and a plate cuz its going to drip! If it doesn't, you didn't do it right!

Unbelievable! I make this Egg Burrito still today, 32 years later, for my kids. They've grown to understand the history of this great tradition.

#4 Bill's Original Cottage Cheese Dip

I cannot forget the next dip of this time period. It was ranch dip with an extra ingredient that is simple, but changes significantly the texture and the memory of it.

Bill Herzog proudly created this dip. Like him, I too love cottage cheese, so for me, I'll not forget the genious of this combination. He made it for parties at The Strands and also brought it camping. I haven't seen it since those days. But, it will take its rightful place with the other "originals' and we will honor it here.

Bill's Original Cottage Cheese Dip
1 large container regular cottage cheese (no we'd not heard of low fat or non fat)
1 large container regular sour cream
1 envelope of Hidden Valley Ranch dip mix
a couple shakes of pepper
Mix it all together and refrigerate.
I dipped Ruffles in this magnificent concoction.

Shear genious for us cottage cheese lovers!
Recalling this original recipe, brings me a warm and tearful memory of Bill.

#3 Thee original Bean Dip

May 25, 2010

I say "original" as it was thee first bean dip I'd ever had. That was again, back in 1980ish. In my mind, I can see Liz's bean dip sitting on her counter in their kitchen. Loud music, food, drinking and lots of laughing all around; Inside and outside.

Although there have been many versions since and though we've all added anything from our kitchen that may enhance our bean dips, I think the following should be remembered as Liz's original Bean Dip.

Liz's Original Bean Dip
1 large can refried beans
1 large jar Pace Picante Sauce(it does matter what brand)
1 bottle La Victoria "hottest" hot sauce
1 lb. Sharp Tillamook Cheddar

Now I've made mine since then in a crock pot because it's easy. I'm wondering if Liz made hers on the stove, in a pan or in the oven in a casserole. I'll have to ask. Recently, she did recall the homemade corn tortillas chips she fried in her kitchen. Fresh, hot and dripping with oil and I remember tons of salt. Fabulous! I'd never heard the word "cholesterol" or "cellulite" at that time. Judging by how we all ate, I dont think any of us had.

Along with thee above "original," comes the Seven Layer Dip. Over done you say? Well not back then! I was in Manicuring school and was all of about 21 years old and there was a potluck of sorts at school. Some girl, who I don't recall, brought the Original Seven Layer Dip. Original I say, because I'd never heard of it before. It was memorable to say the least. I called it my own and made it the next weekend and took it to Rick and Liz's for yet another party at their house.

The Original Seven Layer Dip
1 small can refried bean spread in a 9x11 pan
1 can of sliced olives spread on top of the beans
1 can of chopped ortega chilies next
1 small container of sour cream on that
1 small deli prepared container of guacamole
1 small jar of Picante sauce spread on next
1 8 oz. block of cheddar shredded on the Picante
Chill it for atleast an hour. Serve it with Tostitos.

#2 Way back...I'm going to say 1980ish.

May 21, 2010
I'm going waaayyy back to 1980ish.
Yes I was around 20 years old.
I had these friends. The Strands. Through them, I met lots of other fun people. We ate great appetizers at the parties they always hosted and at the camping trips we went on together.
From that point in time, the recipes I recall are abundant. I'm not sure which to start with.
How about this one on the first page of my old recipe book.

The Cheese Roll. It wasn't the first recipe I remember eating with them all, but it was a good one and If my memory serves me, Rick made it in their kitchen. Or, maybe he was just the one to eat most of it...
Cheese Roll
1 lb. Velveeta Cheese softened. Between waxed paper,roll into a rectangle to about 1/4"-1/2" thick. Spread with 8 oz. soft cream cheese. Sprinkle lightly with garlic powder. Spread 7 oz. of green chilies on top. Roll it up like a jelly roll and chill.
It was fabulous and I don't recall what we used to dip in it though.

Then there is Ceviche.
Ceviche
This sat up in a bucket on somebodies hood at the dunes at Rosarito. I'm not sure if it was someone specifics recipe or we just all contributed to it randomly.
Sheeps Head rings a bell...I think we caught Sheeps Head in the ocean there.
1 lb. fresh fish (yeah I think it was raw)
1 lg. onion
1 lg. tomato
1 can Ortega's
1/3 cup lime juice
shake in oregano
4 T Kappers
4 T white wine
Salt and pepper to taste
Let it stew in the baking sun for 2 hours.
While we waited, we watched the Federalies with their machine guns roam the beach and we took pictures of them from the cliffs. Then they came up into our camp and made us empty our film from our cameras.
That sucked. I think somebody had a roach in their ashtray and bribed them with it so they'd leave us alone.
Was that the trip where one night, by the campfire, Hawk passed out in his beach chair and we folded him up in it? Hilarious!

#1

Today Thursday May 20, 2010

I have this collection of recipes and memories.

The recipes are in a grey leather book with pockets. Its stashed in my kitchen for easy access. I use it frequently. I've collected them all my adult life.

The memories of the people who first shared the recipe with me are in my head. I share them frequently. I've collected those all my life.

I didn't set out to collect either, nevertheless I have accumulated both.

I've been blessed to still be in touch with so many friends and family, whom indulge my unstoppable obsession to reminisce about them and the great food we've shared together.

Today I begin writing down both the recipes that fill my book and the memories that are in my head. Both food, family and friendship will be honored.

For every recipe in my book there is a memory.