How did I celebrate St. Patrick’s Day? Ah very quietly, we enjoyed a meal of bangers and mash. Originally from England, bangers and mash quickly became a popular Irish dish. We served ours with sautéed cabbage topped with mashed potatoes and a plump kielbasa sausage. To accompany, a loaf of my homemade sorghum whole wheat bread. FYI, the loaf of bread was gone by bedtime!
Today while I was at work I was thinking about the upcoming weeks. My dad, Jerry, is coming down for Phillip’s graduation in May. Of course, I like to spoil mom and dad when they are here visiting. Therefore I was thinking about homemade carrot salad. This recipe was originally written by Ann Kempe, formerly of Lewistown, Missouri. I’ve spoken many times about Ann. She was a phenomenal homemaker, business partner, mother and entrepreneur. Ann and Earl resided just on the outskirts of town with beautiful children and a successful farming operation. Ann was an excellent cook and took pride in her cooking, home and gardens. She was a member of my mother’s, ‘We Modern’s Club’. In years past they would host an annual salad luncheon and fashion show, in the spring. Those were the good old days. And….that is where I received today’s recipe.
But before I travel too far into the recipe I have to tell a story on myself, Ann and Betty Shutts from Lewistown. The story is simple, but fun for the folks in Lewis County, Missouri to read. For years the 3-4 churches in town would meet for sunrise services together, Easter morning at 6am. Immediately following breakfast would be hosted by another church, with cooks from each church. So how this happened I don’t know….forever the vocalist I was always engaged in the Sunrise services. Either I was singing or directing the church choir. One year for some reason I didn’t have to direct or sing. Somehow Ann and Betty convinced me to cook sunrise breakfast with them. The reason they were cooking was because they wanted to see ‘nice’ eggs served. That’s all I truly remember. We fried dozens of gorgeous eggs that morning and had an absolute blast. If you ‘really’ want to get to know the true beauty of a person, spend time with them in the kitchen. Those were some awesome wonderful times. Afterwards we would go home, drink coffee and prepare for services at each of our churches.
Why did I spend one very large paragraph telling this story??? As usual to make a point. We need to be doing those things again. The dining table is where it happens friends. Impromptu events, coffee gatherings, pancake breakfasts, it is where relationships grow and develop.
OK, OK, sermonette complete, the dish. I adore this recipe, usually I make it with the food processor and I make a double. It’s a salad that can be frozen. Thaw inside the refrigerator for best results. I stir in a bit of fresh mayonnaise or whipped cream. This is just to bring a ‘bit’ of freshness and fluff back to the salad. If you’re making meals for senior adults this is also something you can make ahead and freeze in individual containers.
Over the next few weeks I’ll try to bring unique ideas to the table, for the Easter season. The ham sales here in the Ozarks have been going on for the past 4 weeks. Never too early to stock up for summer pasta salads, lunches and breakfasts! Enjoy your week friends. Simply yours, The Covered Dish. www.thecovereddish.com
Carrot Raisin Salad
By Ann Kempe
3 1/2 cups shredded carrots
1 cup small marshmallows
1/4 cup crushed pineapple, drained
1 cup raisins
1/2 cup coconut, sweetened
1/2 cup mayonnaise
1 cup whipped topping
Place all the ingredients in a large bowl. Whisk the dressing together and pour into the ingredients. Serves 4-6 persons. This salad may be frozen.
*Might consider adding nuts; but remember they may get soggy.
Sometimes after thawing I may stir in just a bit of additional mayo or whipped topping to give it a ‘fluffier’ appearance. This is one of my dad’s favorite salads.