FROMONLINE | 2013-05-08

  • By Daphne Ross
  • May 8, 2013
  • 382
                        
Nicknames vary, just call me friend Column Summary I have been called many things in my lifetime, nicknames outgrown and nicknames ever-lasting; I will always answer to Friend. When I was born my parents named me Daphne, because I am told; it was something different, it was a pretty name, and in hopes that I wouldn’t be given a nickname while growing up. I like my name, because it is not common, it was chosen well, but not having a nickname did not work out so well. This no nickname train of thought comes from a woman named Joann that sports a vanity plate that identifies her as Jonas 1 or Jonas 2, depending on which car she drives that day. Her children and her husband call her mom, and her grandchildren and her husband call her grandma. And when I hear him call her Joanie it is a sweet name calling. Dad, just call him Bob; but when the volume goes up we hear Robert. My sister’s name is Portia, but out of respect and fear I will not share her growing up and present family only nicknames. My brother Eric on the other hand, is sometimes referred to as E.T. Not because he looks like an extraterrestrial, but because his name is Eric Todd. One of my first nicknames that I remember was given to me by my elementary school bus driver, LaVerle Kauffman. He let me sit to the right of him on a space not designated for a passenger, but I fit there, and being the first kid on the bus, it was my favorite place to sit. He greeted me as Sweet Pea every morning, I was happy to call him my bus driver. In school my childhood nicknames grew to be a short list long, far from the no nickname wish of my mom. Classmates called me Daffodil, Daffy Duck, Four-Eyes, and Lottie called me Duff. In fourth grade I was Daphne 1, when Daphne 2 joined our classroom. Within the family I was called Skinny-Minnie, Pixie, and Blondie. When I married into the Ross family, I quickly learned all boys were referred to as Bub or Bubby; all girls were Sis or Sissy. Two more nicknames added to the list. And with sweet intent, my nieces and sister-in-law still call me Duck; Aunt Duck is endearing and acceptable to me, but don’t ask Jonas 1 or Jonas 2. While babysitting over twenty-years I have accumulated more nicknames, acceptable versions of Daphne when a young child cannot pronounce your name correctly. I still answer to Dappy, Daffy, and Dassie (which my dear husband uses often). And occasionally Riley, one of my former daytime charges would call me Grandma; I was quick to correct that one. But if you ever call me what my Great Aunt Louella Thut called me, my mom will send you to bed! Sorry folks I’m not telling; you can just call me Friend, it’s my favorite. Have recipes taped to the inside of your cupboard door, stuffed into an old cookbook, crammed into the junk drawer? Go get them and share those recipes with Country Cupboard, 5973 Blachleyville Road, Wooster, Ohio, 44691. Emails are always welcome: thewritecook@ssnet.com Sweet Pea Salad 1 can sweet peas 2 boiled eggs 2 slices American cheese, cut up 1/4 cup chopped onion 1/4 cup chopped pickles 1 tablespoon mayonnaise 1/2 teaspoon mustard Heat can of sweet peas to a boil. Mix with rest of ingredients and stir well. Store in the refrigerator until ready to serve. Apple Daffy Cake 3 eggs 1 1/2 cup Crisco oil 2 cup sugar 3 cup flour 1 teaspoon salt 1 teaspoon soda 1 teaspoon cinnamon 2 teaspoon vanilla 3 1/2 to 4 cup chopped apples 1 cup chopped black walnuts Sift flour, salt, soda and cinnamon. Beat or cream eggs, oil and sugar together. Add sifted ingredients and mix well. Stir in apples, nuts and vanilla. Pour in oblong pan 13x9 inch. Bake at 300 degrees for 40 minutes. Sweet Pea Casserole 1 large can sweet peas 1/2 cup shredded cheddar cheese 1 cup cream of mushroom soup 1/2 teaspoon Worcestershire sauce 1/2 cup chopped almonds 1/2 cup Ritz cracker crumbs Mix all together in a medium casserole bowl and then sprinkle Ritz crackers on top. Dot with butter and bake for 25 minutes at 350 to 400 degrees. Daffy Cup Cakes 2 unbeaten eggs 1/2 cup butter 3/4 cup sugar 2 cup sifted flour 1/4 teaspoon salt 2 teaspoon baking powder Raspberry jam Mix in order given the first 6 ingredients. Roll out to 1/4 inch thickness. Cut with cookie cutter and press into cupcake tins. Put 1 teaspoon raspberry jam into each. Bake at 350 degrees until light brown. When cool, decorate top with butter icing. Sissy’s Oatmeal Cookies 3/4 cup butter 1 cup brown sugar 1/2 cup white sugar 1 egg 1/4 cup coffee (liquid) 1 teaspoon cinnamon 1 cup flour 1 teaspoon salt 1/2 teaspoon baking soda 3 cups oats 1 cup raisins Mix and drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 12-15 minutes. Makes 4 dozen. Apple Sweet Peas 1 tablespoon butter 2 tablespoons firmly packed brown sugar 1 tablespoon apple cider vinegar 1/8 teaspoon cinnamon 1 red apple, sliced or cubed 1 (17 ounce) can sweet peas, drained In 2 or 3 quart skillet, combine butter, brown sugar, vinegar, and cinnamon; heat until bubbly. Add apple; cook 2 minutes, stirring occasionally. Gently stir in peas; heat through. Serves 4. Sissy’s Pound Cake 2 1/2 cups sugar 1 cup Crisco shortening 3 tablespoons cold water 1 tablespoon vanilla extract 2 cup cake flour, sifted 6 eggs Grease and flour tube pan. Preheat oven to 325 degrees. Cream together sugar and shortening. Add water and vanilla extract. Mix in eggs, one at a time. Add flour gradually; mix well. Pour batter into tube pan. Bake for 1 hour and 5 minutes. Remove from oven. Cool in pan for 15 minutes. Asparagus Sweet Pea Casserole 1 cup drained sweet peas 1 cup drained asparagus 1 cup cream of celery 1 cup grated cheese Place sweet peas into casserole dish, top with asparagus. Add soup. Sprinkle with cheese of choice. Bake at 300 degrees until cheese melts. Chocolate Chiffon Cake (Melisa Hoover, Greenwich) 3/4 cup boiling water 1/2 cup cocoa Stir until smooth and chill. Sift together; 1 1/4 cup sugar, 1 3/4 cup flour, 3 teaspoons baking powder, 1/2 teaspoon salt. Mix then add in order; 1/2 cup oil, 7 egg yolks, 1 teaspoon vanilla, 1/4 teaspoon red food coloring, the cocoa mixture. Beat the 7 eggs white with 1/2 teaspoon cream of tartar and fold last. Bake at 325 degrees for 1 hour. Rhubarb Crunch (Melisa Hoover, Greenwich) 1 cup flour 3/4 cup oatmeal 1 cup brown sugar 1/2 cup butter, melted 1 teaspoon cinnamon 4 cups diced rhubarb 1 cup sugar 2 tablespoons cornstarch 1 teaspoon vanilla Mix first 5 ingredients until crumbly. Press half of the crumbs in a 9 inch cake pan. Spread rhubarb over crumbs. Cook remaining ingredients until clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for 1 hour. Strawberry Pie (Melisa Hoover, Greenwich) 1 cup butter 1/4 cup sugar 2 cups flour 6 cups fresh strawberries 2 cups sugar 5 tablespoons Clear Jel or cornstarch 1/4 teaspoon salt 2 cups cold water 1/3 cup light corn syrup 1 (3 ounce) package strawberry gelatin Sweetened whipped, whipped cream Combine butter, sugar and flour until crumbly, press into 2 pie pans. Bake at 350 degrees until lightly browned. Cool. Fill pie shells with berries. In a saucepan, mix 2 cups sugar, Clear Jel and salt. Add water and syrup. Bring to a boil, cook and stir until clear. Add gelatin, stir until dissolved, boil 1 more minute. Cool slightly. Pour over strawberries in pie shell using just enough syrup to fill pies. Refrigerate overnight. Top with cream or whipped topping.


Loading next article...

End of content

No more pages to load