Recipes from Hearts of the Mother Lode, Foster Parents

Perusing my old cookbooks this morning, I found treasure.

I've got a huge selection of old cookbooks on my bookshelf, inherited from my grandmother, mother, and some that I collected myself. Some of them I’d consider foodie-worthy while most occupy the modern homemaker genre that were common from 1940 through the early 2,000s. They are church potluck recipes and community fundraiser recipe books. You know, the kind of food we used to love to eat before we knew about fats and carbs and the like. Recipes that have fallen from favor these days for all kinds of reasons, but that are still tasty.

So, I decided to Do It! I went to my bookcase this morning inspired by an interview I saw about a man who is unearthing old sandwich recipes and randomly pulled out a small book from the top shelf. I was delighted to see it was Recipes from Hearts of the Mother Lode, Families of Tuolumne County.

The book was given to me (in 2009) when I was a county supervisor by Vicky Townsend, at the time President of Chapter #95 of Tuolumne County's Foster Parent Association. That was a special time for me. During a presentation (likely made by Vicky) to our board I realized that adopted, I had been a foster child too from birth to about 6 months. That knowledge changed my life and trajectory in public service.

I gathered those Tuolumne County foster parents to myself like a hen gathers chicks and advocated with staff and my colleagues for better resources and conditions for foster parents and the kids they took care of. Vicky gave me a cookbook that until now, has sat unused in my bookcase. I went on to work on these issues at the state level in California and in Idaho. I hope Vicky’s still out there doing what she did so well. Thanks, Vicky, from the bottom of my heart.

I can't think of a recipe book I’d rather start with than “Recipes from the Hearts of the Mother Lode, Families of Tuolumne County” and have already started reading to choose a recipe and cook it.

Narrowing down my choices won’t be easy: appetizers, beverages, soups and salads, main dishes, breads and rolls, desserts, cookies, candy, or “This & That”? Perhaps since we’re almost to Thanksgiving, this?

Tangier Island Sweet Potato Fluff (from Judith Capabianco)

1 1/2 c. sweet potatoes mashed, 1/4 c. butter melted, 1 tsp. vanilla, 1/2 c. sugar, 1 egg, beaten, 1/3 c. evaporated milk

Topping:

1/2 c. brown suggar, 1/2 c. pecans, 1/4 c. flour, and 2-1/2 T. butter.

Preheat oven to 350°. Combine first six ingredients and pour into buttered casserole. Make topping by melting butter in pan and adding remaining ingredients. Spread on casserole and bake for 40 minutes.

Or something else? What do you think?