Savory dishes to warm the heart

Because of the love of parents and grandparents on both sides of the family, Hazel Blanchard Brown Rose knew that the experience of motherhood had to be worth all the silver and gold in the world. In fact, she yearned for a sibling many times, especially a brother. But being the love of the life of parents and grandparents makes a happy childhood. Friends were close, so she always had children with which to play and have fun.

Her early years were spent in Pittsburgh. There she had her first introduction to the kitchen, most times watching her grandmothers cook but also listening to stories and watching them make dishes that warmed the heart as well as the stomach.

One can just picture her when the family moved from Pittsburgh, a city with schools of large enrollments, to a small Pennsylvania town 40 miles north and a rural school with four rooms, a pot-belly stove and a path out back to the restroom. It was quite a change for a city girl.

But the education was outstanding with teachers who cared. Rose attended school there for three years, graduating in a class of 14 where she was valedictorian, just before her 17th birthday.

Rose earned a degree in nursing, through a program not far from her home.She began her career as a head nurse at University Hospital in Cleveland. It was there that she met Warren, her husband of 52 years, on a blind date through a mutual friend. Events began to happen fast -- they became engaged on Valentine's Day 1956 and were married in August 1956.

Timing has always been important, so in 5 1/2 years they became parents of four children. During her kids' formative years, Rose was a stay-at-home mom.

With her husband being a sales engineer in electronic components, Rose entertained from time to time. This allowed her the opportunity to meet people and share her love of food.

Her husband's job allowed for promotions and moving. As the family moved, Rose learned new food dishes and appreciated meeting new people and learning the customs of the areas. She would plan family gatheridinner parties and open house at Christmastime.

"Many times I would prepare the food," she said, "and there were times I would hire a caterer."

As the children grew up, the Roses' downsized family gatherings seemed to become small open houses where she invited friends to mingle and eat with her family.

From the time Rose married until now, she has always been active in church work. It all began when she began planning family night dinners.

This is where listening and learning from mother and grandmothers in the kitchen paid off. One would have thought she had been created for the job as everything went well.

Having had a chance to explore Beaufort County, Beaufort became the choice of home to the Roses in 2000. The learning of different foods, the gaining of new friends and the love of fellowship at Carteret United Methodist Church have filled their lives to the top. Rose serves on the United Methodist Women's Board as social chairperson of in-house events. She is busy helping and spreading joy.

She has time to serve as a consultant and advisory board member of the surgical technology program at Technical College of the Lowcountry. As a member of Friends of Hunting Island for seven years, she participates in the program to save loggerhead turtles form extinction.

Of her four children, Barbara, a registered nurse working in a research program to improve health of premature infants, is the mother of triplets. Warren, general surgeon, specializing in laporoscopic procedure, is the father of one. Scott, who works in farming and construction, is a father of five. Neal is her special needs son who lives in Frankfort, Ky.

When Rose speaks of Neal, a mother's love is shown: "I feel that our lives have been touched and blessed with Neal in our lives. He has taught us so much. He exhibits the unconditional love as Jesus taught."

Rose has had a wonderful experience being in the kitchen of three great women -- her mother and grandmothers. She shares from their kitchen and hers.

Port Royal resident Ervena Falulkner is a retired educator who has always had an interest in food and nutrition. E-mail her at features@beaufortgazette.com.

Bread Stuffing or Dressing

2 loaves white bread, cubed

2 medium onions, minced

3 large stalks of celery and tops, cut up

1 cup butter

Fresh sage or rubbed sage

Parsley

Heat oven to 375 degrees. Saute onions, celery, herbs to taste. Mix bread cubes with butter. More butter may be added for moisture. Bake in greased casserole for 30 minutes.

The tradition in our family since I was a little girl had been for the young one(s) to cut the bread the night before. The tradition continues.

Nana's Suet Pudding

1 cup sugar

1 cup flour

1 cup raisins

1 cup chopped nuts

1 cup bread crumbs

1 cup milk

1 cup chopped apples

1 cup suet

1 teaspoon cinnamon

1/2 teaspoon baking soda

1 teaspoon baking powder

Mix and put in buttered jello mold and steam for 3 hours.

Hard Sauce

3/4 cup butter

3/4 cup flour

1 cup brown sugar

2 cups milk

1 teaspoon vanilla

Cook until thickened, stirring often. Serve warm over pudding.

Shepherd's Pie

1 onion, chopped

1 pound ground lamb

Combine and fry

1 tablespoon flour, add to meat mixture after browned

1/2 cup wine

1 cup beefstock add to meat mixture and stir untl thickened

1/2 cup ketchup

Add to total mixture.

4 potatoes peeled, cut and boiled. Drain and mash with butter and enough milk to make fairly stiff consistency.

Pour meat mixture into greased casserole and top wit mashed potatoes to cover. Bake 10 minutes at 400 degrees. After 40 minutes, lower heat to 350 degrees. Top with grated cheddar cheese the last 10 minutes.

Ham Loaf

2 lb. ground ham

1 lb. ground pork

1/2 cup milk

1 cup bread crumbs

2 eggs, well beaten

Mix well; form into loaf and bake at 350 degrees for 2 hours.

TOPPINGS

1/2 cup brown sugar

1 tablespoon vinegar

2 teaspoon mustard

Mix and pour over meat about 1/2 hour before cooking time is over.

Hazel's "signature" recipe for Crab Cakes with Remoulade Sauce

1 lb. jumbo lump crabmeat

2 eggs

2 teaspoons mustard

2 tablespoons Hellman's mayonnaise

1 teaspoon horseradish

Several scallions minced

Dash Tabasco

Salt and pepper

Mix together all but crabmeat. Gently fold in crab Refrigerate for at least one hour. Form into 6-8 cakes; roll in Panko Crumbs (Japanese Bread Crumbs). Refrigerate for at least 1 hour. In frying pan, mix 1/2 cup olive oil with 1/2 cup butter. Let butter mix with oil and when heated, brown crabcakes nicely on both sides under medium heat. (about 8 minutes)

REMOULADE SAUCE

1 cup Hellman's mayonnaise

2 tablespoons crushed capers

1 tablespoon Dijon mustard

1 teaspoon Taringon vinegar

1 teaspoon chopped parsley

Dash Tabasco

2 scallions, minced

Dash lemon juice

Mix together and refrigerate several hours for flavors to mix. Serve over crab cakes.